CN103211011A - Method for preparing low-fat yogurt - Google Patents
Method for preparing low-fat yogurt Download PDFInfo
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- CN103211011A CN103211011A CN2013101807013A CN201310180701A CN103211011A CN 103211011 A CN103211011 A CN 103211011A CN 2013101807013 A CN2013101807013 A CN 2013101807013A CN 201310180701 A CN201310180701 A CN 201310180701A CN 103211011 A CN103211011 A CN 103211011A
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Abstract
The invention relates to a method for preparing low-fat yogurt and belongs to the technical field of dairy products. According to the method, a fat replacer is prepared by employing the corn starch enzyme hydrolysis technology and is added into the low-fat raw milk, and the low-fat yogurt is produced through lactobacillus fementation, so that the fat content is 1 percent, weak gel which has smooth, oily and fat-similar properties and has a meshed structure on relatively stable organs is formed, the texture shape, mouthfeel and texture are similar to those of whole milk yogurt, the product has the characteristics that the product is low in heat and low in fat, has the mouthfeel of whole milk yogurt and is easily controlled in production process conditions, low in cost and suitable for industrial large-scale application.
Description
Technical field
The invention belongs to the dairy products process technology, relate generally to a kind of preparation method of low fat sour milk.
Background technology
Fat is one of main component of food, plays an important role in food.Fat not only can provide energy and essential fatty acid, but also is the carrier of liposoluble vitamin and flavor substance, meanwhile matter structure, storage, the profile of food, and the lubricated mouthfeel of food is all relevant with it.Because too much absorption fat can be detrimental to health.Medical research shows: under the situation of excess intake fat, can cause diseases such as obesity, high fat of blood, artery sclerosis.Fatty excess intake is relevant with the generation of some cancer simultaneously: the incidence of disease as intestinal cancer, breast cancer etc. raises.
In food, has important function as describing fat before this, if directly reduce matter structure, mouthfeel, local flavor that fat content in the food will inevitably influence food.Though the consumer expects to reduce the fat content in the food, but can't accept low fat or not have the fat foods rough mouthfeel, therefore in reducing food in the fat content, must consider the influence of fat simultaneously to food, expectation can have a kind of material, both can alternative fats when it is applied in the food, produce or simulate the mouthfeel of full fat product, can not produce too high heat again.
Milk product is the food with many functional characteristics, generally contains about 3.0% fat in the liquid diary product, and the absorption of excessive milk product also can bring excessive fat to take in, so the consumer constantly increases the demand of low fat milk goods.At present, the rare low fat sour milk in domestic market, subject matter is that the mouthfeel of product and quality can't satisfy the demands of consumers.Add fat substitute and can make yogurt reach certain apparent viscosity, have the effect of thickening, solve the gel yogurt and organize sand shape and problems such as coarse mouthfeel, the minimizing whey amount of separating out.The technology of domestic production low fat sour milk mainly concentrates on by improving protein content, adjusts the requirement that processing parameter satisfies products'texture simultaneously, but corresponding product cost and the technical difficulty of having improved.With starch is the production of the fat substitute of matrix, and is applied in the low fat sour milk, and process conditions are easy to control, and cost is low, is adapted at industrial large-scale application.
Summary of the invention
The objective of the invention is, by middle temperature AMS cornstarch is hydrolyzed, obtains the fat analogue of desirable low DE value, and be applied in the yogurt gel, isolate best DE value fat analogue by its rheology, gel characteristic, make its characteristic similar to full fat yoghourt.
Product of the present invention and preparation method are as follows:
A kind of preparation method of low fat sour milk, this method may further comprise the steps: (1) adds the cushioning liquid of pH=6 in cornstarch, make corn starch solution, with corn starch solution at 80 ℃ of following heated at constant temperature 30min, carry out stir process simultaneously, allow its abundant gelatinization, be cooled to 50 ℃ after the gelatinization; (2) add AMS in the corn starch solution after the gelatinization that step (1) obtains and carry out enzymolysis, enzyme goes out behind the enzymolysis, obtain enzymolysis product, described enzymolysis parameter is: the enzyme addition is 6-8U/g, the cornstarch concentration of substrate is 10-14%, enzymolysis time is 10-20min, and the DE value of enzymolysis product is controlled to be 3.2-3.6; (3) enzymolysis product is cooled to room temperature after, carry out freeze drying, obtain dry powder, dry powder is promptly obtained fat substitute with organizing mixer to blend; (4) degreasing is carried out in the raw material milk centrifugation, skimming temp is 45-50 ℃, and degreasing pressure is 0.5bar; (5) mass ratio of the raw material milk after fat substitute and the degreasing according to 0.3:1 mixed, obtain mixed liquor, mixed liquor is carried out homogeneous, sterilization processing, described homogenization pressure position 17-19MPa, homogenizing temperature 65-70 ℃, sterilization temperature is 95-98 ℃, sterilizing time is 300S, mixed liquor after the homogeneous sterilization is cooled to 43 ℃, after the cooling, adds the direct putting type bacterial classification, mix, ferment to curdled milk at 42 ± 1 ℃, the temperature of curdled milk is reduced to below 10 ℃, promptly obtained low fat sour milk in 24 hours 4 ℃ of refrigerations.
Described cornstarch enzymolysis parameter optimization is: the enzyme addition is 7U/g, and cornstarch concentration of substrate 12%, enzymolysis time are 15min, and the DE value of enzymolysis product is 3.4.
Described direct putting type bacterial classification is streptococcus thermophilus and lactobacillus bulgaricus freeze-drying mixed bacteria.
Final products content characteristics of the present invention: fat content is 1%, form possess level and smooth, oily on the metastable sense organ, the cancellated weak gel of the adipose character of class, structural state, mouthfeel and matter structure are similar to full-cream yogurt.
Description of drawings
Fig. 1 is a process chart of the present invention;
Fig. 2 is enzyme addition and the interactive surface chart of concentration of substrate;
Fig. 3 is enzyme addition and interactive surface chart of reaction time;
Fig. 4 is the interactive surface chart of reaction time and concentration of substrate.
The specific embodiment
Come specific embodiment is further described below in conjunction with accompanying drawing.
A kind of preparation method of low fat sour milk, this method may further comprise the steps: (1) adds the cushioning liquid of pH=6 in cornstarch, make corn starch solution, with corn starch solution at 80 ℃ of following heated at constant temperature 30min, carry out stir process simultaneously, allow its abundant gelatinization, be cooled to 50 ℃ after the gelatinization; (2) add AMS in the corn starch solution after the gelatinization that step (1) obtains and carry out enzymolysis, enzyme goes out behind the enzymolysis, obtain enzymolysis product, described enzymolysis parameter is: the enzyme addition is 6-8U/g, the cornstarch concentration of substrate is 10-14%, enzymolysis time is 10-20min, and the DE value of enzymolysis product is controlled to be 3.2-3.6; (3) enzymolysis product is cooled to room temperature after, carry out freeze drying, obtain dry powder, dry powder is promptly obtained fat substitute with organizing mixer to blend; (4) degreasing is carried out in the raw material milk centrifugation, skimming temp is 45-50 ℃, and degreasing pressure is 0.5bar; (5) mass ratio of the raw material milk after fat substitute and the degreasing according to 0.3:1 mixed, obtain mixed liquor, mixed liquor is carried out homogeneous, sterilization processing, described homogenization pressure position 17-19MPa, homogenizing temperature 65-70 ℃, sterilization temperature is 95-98 ℃, sterilizing time is 300S, mixed liquor after the homogeneous sterilization is cooled to 43 ℃, after the cooling, adds the direct putting type bacterial classification, mix, ferment to curdled milk at 42 ± 1 ℃, the temperature of curdled milk is reduced to below 10 ℃, promptly obtained low fat sour milk in 24 hours 4 ℃ of refrigerations.
Described cornstarch enzymolysis parameter optimization is: the enzyme addition is 7U/g, and cornstarch concentration of substrate 12%, enzymolysis time are 15min, and the DE value of enzymolysis product is 3.4.
Described direct putting type bacterial classification is streptococcus thermophilus and lactobacillus bulgaricus freeze-drying mixed bacteria.
Embodiment 1
(1) preparation of cornstarch fat analogue: under the condition of enzyme dosage 7U/g, concentration of substrate is 12% o'clock, enzymolysis time 20 min, the DE value of hydrolysate is 6.80, hydrolysate is carried out freeze drying, becoming after the dry powder, promptly is the finished product fat substitute with organizing mixer to blend the yellow-white of formation Powdered;
(2) check of raw material milk, standardization: 72 ° of alcohol protein stabilizations, acidity≤18 ° T, the check antibiotic-free is residual; Use centrifugal separator that whole milk is carried out degreasing, skimming temp is 55 ℃, and degreasing pressure is 0.5bar;
(3) add fat analogue: according to fat substituted degree is 50%, adds corresponding fat substitute powder;
(4) sterilization behind the raw material milk homogeneous; Material is at 18-20MPa/65 ℃ of homogeneous, sterilization under 100 ℃/300S condition;
(5) cooling inoculation, fermentation, refrigeration: material is cooled to 45 ℃, adds the direct putting type bacterial classification, mixes, and ferments to curdled milk at 42 ± 2 ℃; The temperature of curdled milk is reduced to below 10 ℃, 2-4 ℃ of refrigeration 24 hours.
Embodiment 2
(1) preparation of cornstarch fat analogue: under the condition of enzyme dosage 5U/g, concentration of substrate is 10% o'clock, enzymolysis time 15min, the DE value of hydrolysate is 6.92, hydrolysate is carried out freeze drying, becoming after the dry powder, promptly is the finished product fat substitute with organizing mixer to blend the yellow-white of formation Powdered;
(2) check of raw material milk, standardization: 72 ° of alcohol protein stabilizations, acidity≤18 ° T, the check antibiotic-free is residual; Use centrifugal separator that whole milk is carried out degreasing, skimming temp is 55 ℃, and degreasing pressure is 0.5bar;
(3) add fat analogue: according to fat substituted degree is 70%, adds corresponding fat substitute powder;
(4) sterilization behind the raw material milk homogeneous; Material is at 18-20MPa/65 ℃ of homogeneous, sterilization under 100 ℃/300S condition;
(5) cooling inoculation, fermentation, refrigeration: material is cooled to 45 ℃, adds the direct putting type bacterial classification, mixes, and ferments to curdled milk at 42 ± 2 ℃; The temperature of curdled milk is reduced to below 10 ℃, 2-4 ℃ of refrigeration 24 hours.
Embodiment 3
(1) preparation of cornstarch fat analogue: under the condition of enzyme dosage 3U/g, concentration of substrate is 10% o'clock, enzymolysis time 10 min, the DE value of hydrolysate is 7.00, hydrolysate is carried out freeze drying, becoming after the dry powder, promptly is the finished product fat substitute with organizing mixer to blend the yellow-white of formation Powdered;
(2) check of raw material milk, standardization: 72 ° of alcohol protein stabilizations, acidity≤18 ° T, the check antibiotic-free is residual; Use centrifugal separator that whole milk is carried out degreasing, skimming temp is 55 ℃, and degreasing pressure is 0.5bar;
(3) add fat analogue: according to fat substituted degree is 30%, adds corresponding fat substitute powder;
(4) sterilization behind the raw material milk homogeneous; Material is at 18-20MPa/65 ℃ of homogeneous, sterilization under 100 ℃/300S condition;
(5) cooling inoculation, fermentation, refrigeration: material is cooled to 45 ℃, adds the direct putting type bacterial classification, mixes, and ferments to curdled milk at 42 ± 2 ℃; The temperature of curdled milk is reduced to below 10 ℃, 2-4 ℃ of refrigeration 24 hours.
Embodiment 4
(1) preparation of cornstarch fat analogue: under the condition of enzyme dosage 7U/g, concentration of substrate is 12% o'clock, enzymolysis time 15 min, the DE value of hydrolysate is 3.4, hydrolysate is carried out freeze drying, becoming after the dry powder, promptly is the finished product fat substitute with organizing mixer to blend the yellow-white of formation Powdered;
(2) check of raw material milk, standardization: 72 ° of alcohol protein stabilizations, acidity≤18 ° T, the check antibiotic-free is residual; Use centrifugal separator that whole milk is carried out degreasing, skimming temp is 55 ℃, and degreasing pressure is 0.5bar;
(3) add fat analogue: according to fat substituted degree is 67%, adds corresponding fat substitute powder;
(4) sterilization behind the raw material milk homogeneous; Material is at 18-20MPa/65 ℃ of homogeneous, sterilization under 100 ℃/300S condition;
(5) cooling inoculation, fermentation, refrigeration: material is cooled to 45 ℃, adds the direct putting type bacterial classification, mixes, and ferments to curdled milk at 42 ± 2 ℃; The temperature of curdled milk is reduced to below 10 ℃, 2-4 ℃ of refrigeration 24 hours.
Embodiment 5
(1) preparation of cornstarch fat analogue: under the condition of enzyme dosage 8.4U/g, concentration of substrate is 10% o'clock, enzymolysis time 23 min, the DE value of hydrolysate is 2.1, hydrolysate is carried out freeze drying, becoming after the dry powder, promptly is the finished product fat substitute with organizing mixer to blend the yellow-white of formation Powdered;
(2) check of raw material milk, standardization: 72 ° of alcohol protein stabilizations, acidity≤18 ° T, the check antibiotic-free is residual; Use centrifugal separator that whole milk is carried out degreasing, skimming temp is 55 ℃, and degreasing pressure is 0.5bar;
(3) add fat analogue: according to fat substituted degree is 100%, adds corresponding fat substitute powder;
(4) sterilization behind the raw material milk homogeneous; Material is at 18-20MPa/70 ℃ of homogeneous, sterilization under 100 ℃/300S condition;
(5) cooling inoculation, fermentation, refrigeration: material is cooled to 45 ℃, adds the direct putting type bacterial classification, mixes, and ferments to curdled milk at 42 ± 2 ℃; The temperature of curdled milk is reduced to below 10 ℃, 2-4 ℃ of refrigeration 24 hours.
Embodiment 6
(1) preparation of cornstarch fat analogue: under the condition of enzyme dosage 5U/g, concentration of substrate is 10% o'clock, enzymolysis time 23 min, the DE value of hydrolysate is 3.1, hydrolysate is carried out freeze drying, becoming after the dry powder, promptly is the finished product fat substitute with organizing mixer to blend the yellow-white of formation Powdered;
(2) check of raw material milk, standardization: 72 ° of alcohol protein stabilizations, acidity≤18 ° T, the check antibiotic-free is residual; Use centrifugal separator that whole milk is carried out degreasing, skimming temp is 55 ℃, and degreasing pressure is 0.5bar;
(3) add fat analogue: according to fat substituted degree is 85%, adds corresponding fat substitute powder;
(4) sterilization behind the raw material milk homogeneous; Material is at 18-20MPa/70 ℃ of homogeneous, sterilization under 100 ℃/300S condition;
(5) cooling inoculation, fermentation, refrigeration: material is cooled to 45 ℃, adds the direct putting type bacterial classification, mixes, and ferments to curdled milk at 42 ± 2 ℃; The temperature of curdled milk is reduced to below 10 ℃, 2-4 ℃ of refrigeration 24 hours.
Claims (3)
1. the preparation method of a low fat sour milk, it is characterized in that, this method may further comprise the steps: (1) adds the cushioning liquid of pH=6 in cornstarch, make corn starch solution, with corn starch solution at 80 ℃ of following heated at constant temperature 30min, carry out stir process simultaneously, allow its abundant gelatinization, be cooled to 50 ℃ after the gelatinization; (2) add AMS in the corn starch solution after the gelatinization that step (1) obtains and carry out enzymolysis, enzyme goes out behind the enzymolysis, obtain enzymolysis product, described enzymolysis parameter is: the enzyme addition is 6-8U/g, the cornstarch concentration of substrate is 10-14%, enzymolysis time is 10-20min, and the DE value of enzymolysis product is controlled to be 3.2-3.6; (3) enzymolysis product is cooled to room temperature after, carry out freeze drying, obtain dry powder, dry powder is promptly obtained fat substitute with organizing mixer to blend; (4) degreasing is carried out in the raw material milk centrifugation, skimming temp is 45-50 ℃, and degreasing pressure is 0.5bar; (5) mass ratio of the raw material milk after fat substitute and the degreasing according to 0.3:1 mixed, obtain mixed liquor, mixed liquor is carried out homogeneous, sterilization processing, described homogenization pressure position 17-19MPa, homogenizing temperature 65-70 ℃, sterilization temperature is 95-98 ℃, sterilizing time is 300S, mixed liquor after the homogeneous sterilization is cooled to 43 ℃, after the cooling, adds the direct putting type bacterial classification, mix, ferment to curdled milk at 42 ± 1 ℃, the temperature of curdled milk is reduced to below 10 ℃, promptly obtained low fat sour milk in 24 hours 4 ℃ of refrigerations.
2. the preparation method of a kind of low fat sour milk according to claim 1 is characterized in that, described cornstarch enzymolysis parameter optimization is: the enzyme addition is 7U/g, and cornstarch concentration of substrate 12%, enzymolysis time are 15min, and the DE value of enzymolysis product is 3.4.
3. the preparation method of a kind of low fat sour milk according to claim 1 is characterized in that, described direct putting type bacterial classification is streptococcus thermophilus and lactobacillus bulgaricus freeze-drying mixed bacteria.
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104886325A (en) * | 2015-06-03 | 2015-09-09 | 中国农业大学 | Yoghourt with sugar fruit granules and preparation method thereof |
| CN104938741A (en) * | 2015-06-03 | 2015-09-30 | 中国农业大学 | Yogurt candy granules and preparation method thereof |
| CN104957253A (en) * | 2015-06-03 | 2015-10-07 | 中国农业大学 | Yogurt candy granules and a preparation method thereof |
| CN105076294A (en) * | 2015-08-31 | 2015-11-25 | 华东师范大学 | Application of maltodextrin in preparing low-fat cakes, yoghourt and yoghourt cakes |
| CN105746705A (en) * | 2016-03-14 | 2016-07-13 | 安徽新希望白帝乳业有限公司 | Drinking low-fat yogurt and preparation method thereof |
| CN107410483A (en) * | 2017-05-09 | 2017-12-01 | 湖北工业大学 | A kind of preparation method of RBIDF BBP Yoghourts |
| CN109601630A (en) * | 2018-12-10 | 2019-04-12 | 东北农业大学 | A kind of Siraitia grosvenorii buckwheat soyabean milk beverage and preparation method thereof |
| CN109730149A (en) * | 2018-12-30 | 2019-05-10 | 光明乳业股份有限公司 | A kind of room temperature drinks type acidified milk and preparation method thereof |
| CN112006100A (en) * | 2020-08-28 | 2020-12-01 | 南昌大学 | Preparation method of DHA low-fat yogurt |
| CN112042930A (en) * | 2020-08-28 | 2020-12-08 | 南昌大学 | Preparation method of starch-based emulsion filled gel fat simulant |
| CN112806557A (en) * | 2021-02-05 | 2021-05-18 | 瑞泰高直生物科技(武汉)有限公司 | Fat substitute with high resistant starch content and preparation method and application thereof |
| CN112806558A (en) * | 2021-02-05 | 2021-05-18 | 瑞泰高直生物科技(武汉)有限公司 | Preparation method of fat substitute |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104886325A (en) * | 2015-06-03 | 2015-09-09 | 中国农业大学 | Yoghourt with sugar fruit granules and preparation method thereof |
| CN104938741A (en) * | 2015-06-03 | 2015-09-30 | 中国农业大学 | Yogurt candy granules and preparation method thereof |
| CN104957253A (en) * | 2015-06-03 | 2015-10-07 | 中国农业大学 | Yogurt candy granules and a preparation method thereof |
| CN105076294A (en) * | 2015-08-31 | 2015-11-25 | 华东师范大学 | Application of maltodextrin in preparing low-fat cakes, yoghourt and yoghourt cakes |
| CN105746705A (en) * | 2016-03-14 | 2016-07-13 | 安徽新希望白帝乳业有限公司 | Drinking low-fat yogurt and preparation method thereof |
| CN107410483A (en) * | 2017-05-09 | 2017-12-01 | 湖北工业大学 | A kind of preparation method of RBIDF BBP Yoghourts |
| CN109601630A (en) * | 2018-12-10 | 2019-04-12 | 东北农业大学 | A kind of Siraitia grosvenorii buckwheat soyabean milk beverage and preparation method thereof |
| CN109730149A (en) * | 2018-12-30 | 2019-05-10 | 光明乳业股份有限公司 | A kind of room temperature drinks type acidified milk and preparation method thereof |
| CN112006100A (en) * | 2020-08-28 | 2020-12-01 | 南昌大学 | Preparation method of DHA low-fat yogurt |
| CN112042930A (en) * | 2020-08-28 | 2020-12-08 | 南昌大学 | Preparation method of starch-based emulsion filled gel fat simulant |
| CN112006100B (en) * | 2020-08-28 | 2023-08-29 | 南昌大学 | Preparation method of DHA low-fat yogurt |
| CN112806557A (en) * | 2021-02-05 | 2021-05-18 | 瑞泰高直生物科技(武汉)有限公司 | Fat substitute with high resistant starch content and preparation method and application thereof |
| CN112806558A (en) * | 2021-02-05 | 2021-05-18 | 瑞泰高直生物科技(武汉)有限公司 | Preparation method of fat substitute |
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