CN103250785B - A kind of inulin low-fat yogurt pudding and preparation method thereof - Google Patents
A kind of inulin low-fat yogurt pudding and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a kind of inulin low-fat yogurt pudding and preparation method thereof, belong to food processing technology field.This inulin low-fat yogurt pudding is made up of the component of following weight percentage: Yoghourt base-material 30 ~ 40%, inulin 2 ~ 10%, thickener 0.05 ~ 0.5%, sweetener 0.001 ~ 5%, and surplus is water.Wherein, inulin is a kind of soluble dietary fiber, optionally can promote the growth of colon probio, have reduction blood sugar concentration, maintains lipid metabolism balance, improves the bioavailability of mineral element, strengthen the functions such as immunity of organisms.Inulin low-fat yogurt pudding of the present invention is rich in inulin dietary fiber, fat content is low, mouthfeel is smooth, have and improve intestinal microenvironment, control blood fat and blood sugar level, reduce energy, promote the function such as the absorption of mineral matter and the synthesis of vitamin, be particularly suitable for suffering from constipation, obesity, hypertension, high fat of blood and diabetes and other diseases the elderly eat.
Description
Technical field
The present invention is specifically related to a kind of inulin low-fat yogurt pudding, also relates to the preparation method of this yoghurt puddings simultaneously, belongs to food processing technology field.
Background technology
Along with growth in the living standard, the dietary structure of people there occurs great change, has been low dietary fiber and " three high " type, i.e. high protein, higher fatty acid and high heat energy by the past with " high grain meal " type change.Increasing evidence shows, there is close relationship between the intake of dietary fiber and chronic disease, comprises intestines problem, obesity, diabetes and angiocardiopathy etc.According to WHO's Expert forecast, the various chronic diseases caused due to dietary fiber insufficiency of intake cause the loss up to hundreds billion of dollars to global economy every year.Based on this, World Health Organization's suggestion adult dietary fiber intake every day must not lower than 40.4 grams.Factual survey result then shows, and the problem of global ubiquity dietary fiber intake deficiency, the situation of China is more troubling, about 14 grams/day.According to WHO's Expert forecast, the various chronic diseases caused due to dietary fiber insufficiency of intake cause the loss up to hundreds billion of dollars to global economy every year.
Yoghurt puddings is primary raw material with milk, and adding other food auxiliary material, formed by lactobacillus-fermented, is a kind of nutraceutical of delicious food.But along with the raising of people's living standard and the enhancing of health perception, market increase swift and violent to low fat, low in calories, high dietary-fiber and the food demand with good taste.The pudding of existing reported literature is whole milk pudding or full fat yoghourt pudding at present, as Chinese patent (application number: 200910049130.3) disclose a kind of milk pudding and preparation method thereof, Chinese patent (application number: the formula 201010603958.1) disclosing a kind of yoghurt puddings.But all containing higher fat in the said goods, calorie value is high, is not suitable for adiposis patient and eats; And owing to lacking dietary fiber in product, i.e. beneficial bacteria factor, therefore can not give full play to the physiological function of probio in Yoghourt.Therefore, people require to develop a kind of low fat, low in calories, mouthfeel good, be rich in the low fat sour milk pudding of dietary fiber, be particularly suitable for suffering from constipation, obesity, hypertension, high fat of blood and diabetes and other diseases the elderly eat.
Summary of the invention
The object of this invention is to provide a kind of inulin low-fat yogurt pudding.
Meanwhile, the present invention also provides a kind of preparation method of inulin low-fat yogurt pudding.
In order to realize above object, the technical solution adopted in the present invention is:
A kind of inulin low-fat yogurt pudding, be made up of the component of following weight percentage: Yoghourt base-material 30 ~ 40%, inulin I 2 ~ 10%, thickener 0.05 ~ 0.5%, sweetener 0.001 ~ 5%, surplus is water.
Described inulin I is one in short chain inulin, long-chain inulin or natural inulin or its any combination.Preferably, long-chain inulin is adopted.Because long-chain inulin has excellent gelation and rheological behavior, the smooth feeling as low fat sour milk pudding fat can be given, make up the deficiency that it exists in mouthfeel; Simultaneously long-chain inulin can not be absorbed in the small intestine of human body, to enter after human body large intestine as a kind of beneficial bacteria factor, can promote the growth and breeding of the probio such as lactic acid bacteria, Bifidobacterium, suppress the growth of harmful bacteria, thus strengthen its health care.
Described thickener is one in sodium carboxymethylcellulose, agar, sodium alginate, konjac glucomannan, carragheen, gellan gum, xanthans, pectin or its any combination.
Described sweetener be in HFCS, xylitol, acesulfame potassium, Aspartame, Sucralose, honey element one or its any combination.
Described Yoghourt base-material can be commercially available low fat sour milk, and conventional method also can be adopted to obtain with lactobacillus-fermented lowfat milk.The invention provides a kind of Yoghourt base-material adopting inulin, lowfat milk fermentation standby, this Yoghourt base-material is fermented by the component of following weight percentage and makes: white granulated sugar 2.5 ~ 7.0%, inulin II 0.2 ~ 0.5%, lactobacillus inoculation 20 ~ 30DCU, surplus is lowfat milk.
The inulin II that fermented yoghourt base-material adopts is one in short chain inulin, long-chain inulin or natural inulin or its any combination.Preferably, natural inulin is adopted.Because simultaneously containing short chain inulin and long-chain inulin in natural inulin, at the fermentation stage of lactic acid bacteria, short chain inulin can be used as the quick growth and breeding that good carbon source promotes lactic acid bacteria, and long-chain inulin has the texture characteristic improving low fat sour milk, increases the denseness of Yoghourt, smooth and fine and smooth sense.
Described lactobacillus inoculation according to DCU value is: lactobacillus bulgaricus: streptococcus thermophilus: Bifidobacterium: lactobacillus acidophilus=2:(1 ~ 2): (0.5 ~ 1): (0.5 ~ 1) forms.
Described lowfat milk is that nonreactive restores low fat milk or skim milk, and its fat content is lower than 0.5%, and protein content is greater than 2.85%, and non-fat solid is greater than 8.0%.
The preparation method of described Yoghourt base-material, concrete steps are as follows:
(1) prepare burden: accurately get each component, white granulated sugar, inulin II are added in lowfat milk, at 18 ~ 20MPa, at 65 ~ 70 DEG C after homogeneous, then at 95 ~ 100 DEG C sterilization 10min;
(2) inoculate: be cooled to 41 ~ 43 DEG C after sterilization, mix after adding lactobacillus inoculation;
(3) ferment: at 41 ~ 43 DEG C of bottom fermentations after mixing, controlling terminal acidity is 75 ~ 80 ° of T;
(4) cool: temperature to 18 ~ 20 DEG C cooling Yoghourt base-material after fermentation ends.
A kind of preparation method of inulin low-fat yogurt pudding, concrete steps are as follows: accurately get each component, first inulin I, thickener and sweetener are added to the water, and are heated to 95 ~ 98 DEG C after mixing, be cooled to 85 DEG C after insulation 10 ~ 15min, add Yoghourt base-material and stir evenly.
Preferably, by the filling heat-sealing of inulin low-fat yogurt pudding of above-mentioned preparation, at 85 DEG C of sterilization 10min, cool.
Beneficial effect of the present invention:
Inulin low-fat yogurt pudding in the present invention is rich in inulin dietary fiber, fat content is low, calorie value is low, there is the smooth mouthfeel as fat, the physiological function of probio in Yoghourt can be given full play to, have and promote Bifidobacterium propagation, improve intestinal microenvironment, control blood fat and blood sugar level, reduce energy, promote the functions such as the synthesis of calcium ion abundant in the absorption esp milk of mineral matter and vitamin, be particularly suitable for suffering from constipation, obesity, hypertension, the elderly of high fat of blood and diabetes and other diseases eats, but this product is not suitable for infant, Children and teenager class crowd eats.
Wherein, the inulin adopted in the present invention is also known as synanthrin, it is the linear straight chain polysaccharide be formed by connecting through β (1 → 2) key by D-Fructose, end is often with a glucose residue, the degree of polymerization (DP) is 2 ~ 60, and wherein the inulin of average degree of polymerization≤10 is called short chain inulin, and the inulin of average degree of polymerization >=23 is called long-chain inulin, the inulin extracted from natural plants (jerusalem artichoke, witloof) containing short chain and long-chain, is called natural inulin simultaneously.Inulin, as a kind of soluble dietary fiber being different from starch structure, optionally can promote the growth of colon probio, promotes the health status of host, there is reduction blood sugar concentration, maintenance lipid metabolism balances, and improves the bioavailability of mineral element, strengthens the functions such as immunity of organisms.In the food industry, inulin obviously can also improve the matter structure proterties of food, gives the smooth feeling as product fat, can be used as fat substitute, is used for improving processing characteristics and the nutritive value of product, belongs to a kind of functional food supplementary material.
The present invention adds inulin object when making Yoghourt base-material is the breeding promoting lactic acid bacteria in Yoghourt fermentation process, improve the quantity of active bacteria, and promote that it produces acid, the white sugar added mainly provides carbon source, be conducive to lactic acid bacteria to grow fast in the earlier fermentation stage, a small amount of inulin is then conducive to the total quantity improving fermentation middle and later periods lactic acid active bacteria, and promotes that it produces acid.The object adding inulin when making yoghurt puddings is that inulin is as a kind of beneficial bacteria factor, be conducive to the quantity keeping biodiasmin in yoghurt puddings, and after human body taken in by Yoghourt, because inulin can not be absorbed in small intestine, original lactic acid bacteria and the breeding by yoghurt puddings absorption lactic acid bacteria in human body large intestine is promoted after entering into large intestine, suppress the growth of pernicious bacteria, improve the physiological function of yoghurt puddings.
The present invention adopts lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, lactobacillus acidophilus fermented yoghourt, and it is acid good mainly to produce because of single Bulgarian Lactobacillus, but product fragrance is poor, and single streptococcus thermophilus product fragrance is good, but product is acid poor.If these two kinds of lactic acid bacterias are mixed with proper proportion, then the effect of can play mutual symbiosis in fermentating breeding process, mutually promoting.In the sweat of Yoghourt, Bulgarian Lactobacillus has certain degradation to protein, and produce valine, glycine and histidine etc., these compositions can stimulate the growth of streptococcus thermophilus, streptococcus thermophilus produces formic acid in growth course, by Bulgarian Lactobacillus is utilized.When the two coexists, growth is obviously accelerated, and bacterial classification produces acid amount and also ferments apparently higher than single culture.Streptococcus thermophilus and bacillus bulgaricus lactose fermenters produce the health-boosting ingredients such as lactic acid, acetic acid, bacteriocin, but they to acid and bile salt very responsive, be difficult to surely be grown in enteron aisle by gastroenteric environment.Lactobacillus acidophilus has stronger acidproof and resistance to bile salt ability, can surely be grown in large intestine by gastroenteric environment smoothly, gives full play to its health promotion effect.After Bifidobacterium and lactobacillus acidophilus are fermented in enteron aisle, also can produce lactic acid and acetic acid, the utilization rate of calcium, phosphorus, iron can be improved, promote the absorption of iron and vitamin D, produce vitamin K and Cobastab, the absorption of cholesterol can also be reduced, and the injury of Radiation On Human body can be reduced.Above-mentioned four kinds of lactic acid bacterias have mutually collaborative effect time used in combination, the Yoghourt base-material of making can be made to keep good fragrance, promote the generation breeding of active bacteria, can also ensure that a considerable amount of active bacteria can reach in human body large intestine, play the physiological function of its probio.
Detailed description of the invention
Following embodiment is only described in further detail the present invention, but does not form any limitation of the invention.
Embodiment 1
Inulin low-fat yogurt pudding in the present embodiment, is made up of the component of following weight percentage: Yoghourt base-material 30%, long-chain inulin 2%, sodium carboxymethylcellulose 0.5%, Sucralose 0.013%, and surplus is deionized water.
Described Yoghourt base-material is fermented by the component of following weight percentage and makes: white granulated sugar 2.5%, long-chain inulin 0.5%, lactobacillus bulgaricus 12DCU, streptococcus thermophilus 6DCU, Bifidobacterium 3DCU, lactobacillus acidophilus 3DCU, and surplus is that nonreactive restores low fat milk.
The preparation method of described Yoghourt base-material, concrete steps are as follows:
(1) nonreactive restores detection and the standardization of low fat milk: 72 ° of alcohol protein stabilizations, acidity≤18 ° T, boil normal, detect fat, protein, non-fat solid and antibiotic residue, circulate 15 minutes at milk temperature 45 DEG C again, fatty < 0.5%, protein G reatT.GreaT.GT 2.85%, non-fat solid > 8.0% after standardization;
(2) prepare burden: accurately get each component, white granulated sugar, inulin II added nonreactive and restore in low fat milk, at 18MPa, at 65 DEG C after homogeneous, then at 100 DEG C sterilization 10min;
(3) inoculate: after sterilization, be cooled to 43 DEG C, after adding lactobacillus inoculation, mixing 20min;
(4) ferment: at 43 DEG C of bottom fermentations after mixing, controlling terminal acidity is 80 ° of T;
(5) cool: the temperature to 19 DEG C cooling Yoghourt base-material after fermentation ends.
The preparation method of inulin low-fat yogurt pudding in the present embodiment, concrete steps are as follows:
(1) accurately get each component, first inulin I, thickener and sweetener are added to the water, heating up at a slow speed after mixing is heated to 95 DEG C, is cooled to 85 DEG C, adds Yoghourt base-material and stir evenly after insulation 10min.
(2) by the filling heat-sealing of inulin low-fat yogurt pudding of above-mentioned preparation, at 85 DEG C of sterilization 10min, colloid solidified inside is cooled to.
In inulin low-fat yogurt pudding prepared by the present embodiment, each component content refers to following table 1.
Embodiment 2
Inulin low-fat yogurt pudding in the present embodiment, is made up of the component of following weight percentage: Yoghourt base-material 40%, short chain inulin 10%, sodium alginate 0.5%, acesulfame potassium 0.001%, and surplus is deionized water.
Described Yoghourt base-material is fermented by the component of following weight percentage and makes: white granulated sugar 7.0%, short chain inulin 0.2%, lactobacillus bulgaricus 10DCU, streptococcus thermophilus 10DCU, Bifidobacterium 5DCU, lactobacillus acidophilus 5DCU, and surplus is that nonreactive restores low fat milk.
The preparation method of described Yoghourt base-material, concrete steps are as follows:
(1) nonreactive restores detection and the standardization of low fat milk: 72 ° of alcohol protein stabilizations, acidity≤18 ° T, boil normal, detect fat, protein, non-fat solid and antibiotic residue, circulate 15 minutes at milk temperature 50 DEG C again, fatty < 0.5%, protein G reatT.GreaT.GT 2.85%, non-fat solid > 8.0% after standardization;
(2) prepare burden: accurately get each component, white granulated sugar, inulin II added nonreactive and restore in low fat milk, at 20MPa, at 70 DEG C after homogeneous, then at 95 DEG C sterilization 10min;
(3) inoculate: after sterilization, be cooled to 41 DEG C, after adding lactobacillus inoculation, mixing 20min;
(4) ferment: at 41 DEG C of bottom fermentations after mixing, controlling terminal acidity is 75 ° of T;
(5) cool: the temperature to 18 DEG C cooling Yoghourt base-material after fermentation ends.
The preparation method of inulin low-fat yogurt pudding in the present embodiment, concrete steps are as follows:
(1) accurately get each component, first inulin I, thickener and sweetener are added to the water, heating up at a slow speed after mixing is heated to 98 DEG C, is cooled to 85 DEG C, adds Yoghourt base-material and stir evenly after insulation 10min.
(2) by the filling heat-sealing of inulin low-fat yogurt pudding of above-mentioned preparation, at 85 DEG C of sterilization 10min, colloid solidified inside is cooled to.
In inulin low-fat yogurt pudding prepared by the present embodiment, component content refers to following table 1.
Embodiment 3
Inulin low-fat yogurt pudding in the present embodiment, is made up of the component of following weight percentage: Yoghourt base-material 35%, natural inulin 5%, konjac glucomannan 0.03%, carragheen 0.02%, xylitol 1%, HFCS 4%, and surplus is deionized water.
Described Yoghourt base-material is fermented by the component of following weight percentage and makes: white granulated sugar 5%, natural inulin 0.3%, lactobacillus bulgaricus 9DCU, streptococcus thermophilus 5DCU, Bifidobacterium 3DCU, lactobacillus acidophilus 3DCU, and surplus is that nonreactive restores low fat milk.
The preparation method of described Yoghourt base-material, concrete steps are as follows:
(1) nonreactive restores detection and the standardization of low fat milk: 72 ° of alcohol protein stabilizations, acidity≤18 ° T, boil normal, detect fat, protein, non-fat solid and antibiotic residue, circulate 15 minutes at milk temperature 50 DEG C again, fatty < 0.5%, protein G reatT.GreaT.GT 2.85%, non-fat solid > 8.0% after standardization;
(2) prepare burden: accurately get each component, white granulated sugar, inulin II added nonreactive and restore in low fat milk, at 20MPa, at 70 DEG C after homogeneous, then at 95 DEG C sterilization 10min;
(3) inoculate: after sterilization, be cooled to 41 DEG C, after adding lactobacillus inoculation, mixing 20min;
(4) ferment: at 41 DEG C of bottom fermentations after mixing, controlling terminal acidity is 75 ° of T;
(5) cool: the temperature to 20 DEG C cooling Yoghourt base-material after fermentation ends.
The preparation method of inulin low-fat yogurt pudding in the present embodiment, concrete steps are as follows:
(1) accurately get each component, first inulin I, thickener and sweetener are added to the water, heating up at a slow speed after mixing is heated to 98 DEG C, is cooled to 85 DEG C, adds Yoghourt base-material and stir evenly after insulation 10min.
(2) by the filling heat-sealing of inulin low-fat yogurt pudding of above-mentioned preparation, at 85 DEG C of sterilization 10min, colloid solidified inside is cooled to.
In inulin low-fat yogurt pudding prepared by the present embodiment, each component content refers to following table 1.
Embodiment 4
Inulin low-fat yogurt pudding in the present embodiment, be made up of the component of following weight percentage: Yoghourt base-material 35%, natural inulin 3%, long-chain inulin 4%, konjac glucomannan 0.01%, gellan gum 0.02%, xanthans 0.1%, HFCS 3%, Aspartame 0.015%, honey element 0.06%, surplus is deionized water.
Described Yoghourt base-material is fermented by the component of following weight percentage and makes: white granulated sugar 5%, short chain inulin 0.1%, natural inulin 0.1%, long-chain inulin 0.1%, lactobacillus bulgaricus 12DCU, streptococcus thermophilus 8DCU, Bifidobacterium 4DCU, lactobacillus acidophilus 4DCU, surplus is skim milk.
The preparation method of described Yoghourt base-material, concrete steps are as follows:
(1) detection of skim milk and standardization: 72 ° of alcohol protein stabilizations, acidity≤18 ° T, boil normal, detect fat, protein, non-fat solid and antibiotic residue, circulate 15 minutes at milk temperature 45 DEG C again, fatty < 0.5%, protein G reatT.GreaT.GT 2.85%, non-fat solid > 8.0% after standardization;
(2) prepare burden: accurately get each component, white granulated sugar, inulin II are added in skim milk, at 18MPa, at 65 DEG C after homogeneous, then at 100 DEG C sterilization 10min;
(3) inoculate: after sterilization, be cooled to 43 DEG C, after adding lactobacillus inoculation, mixing 20min;
(4) ferment: at 43 DEG C of bottom fermentations after mixing, controlling terminal acidity is 80 ° of T;
(5) cool: the temperature to 18 DEG C cooling Yoghourt base-material after fermentation ends.
The preparation method of inulin low-fat yogurt pudding in the present embodiment, concrete steps are as follows:
(1) accurately get each component, first inulin I, thickener and sweetener are added to the water, heating up at a slow speed after mixing is heated to 95 DEG C, is cooled to 85 DEG C, adds Yoghourt base-material and stir evenly after insulation 10min.
(2) by the filling heat-sealing of inulin low-fat yogurt pudding of above-mentioned preparation, at 85 DEG C of sterilization 10min, colloid solidified inside is cooled to.
Embodiment 5
Inulin low-fat yogurt pudding in the present embodiment, is made up of the component of following weight percentage: Yoghourt base-material 30%, natural inulin 3%, long-chain inulin 4%, short chain inulin 3%, agar 0.1%, HFCS 3%, Aspartame 0.015%, honey element 0.06%, surplus is deionized water.
Described Yoghourt base-material is fermented by the component of following weight percentage and makes: white granulated sugar 4%, short chain inulin 0.1%, natural inulin 0.1%, long-chain inulin 0.1%, lactobacillus bulgaricus 12DCU, streptococcus thermophilus 8DCU, Bifidobacterium 4DCU, lactobacillus acidophilus 4DCU, surplus is skim milk.
The preparation method of described Yoghourt base-material, concrete steps are as follows:
(1) detection of skim milk and standardization: 72 ° of alcohol protein stabilizations, acidity≤18 ° T, boil normal, detect fat, protein, non-fat solid and antibiotic residue, circulate 15 minutes at milk temperature 45 DEG C again, fatty < 0.5%, protein G reatT.GreaT.GT 2.85%, non-fat solid > 8.0% after standardization;
(2) prepare burden: accurately get each component, white granulated sugar, inulin II are added in skim milk, at 18MPa, at 65 DEG C after homogeneous, then at 100 DEG C sterilization 10min;
(3) inoculate: after sterilization, be cooled to 43 DEG C, after adding lactobacillus inoculation, mixing 20min;
(4) ferment: at 43 DEG C of bottom fermentations after mixing, controlling terminal acidity is 80 ° of T;
(5) cool: the temperature to 20 DEG C cooling Yoghourt base-material after fermentation ends.
The preparation method of inulin low-fat yogurt pudding in the present embodiment, concrete steps are as follows:
(1) accurately get each component, first inulin I, thickener and sweetener are added to the water, heating up at a slow speed after mixing is heated to 95 DEG C, is cooled to 85 DEG C, adds Yoghourt base-material and stir evenly after insulation 10min.
(2) by the filling heat-sealing of inulin low-fat yogurt pudding of above-mentioned preparation, at 85 DEG C of sterilization 10min, colloid solidified inside is cooled to.
Embodiment 6
Inulin low-fat yogurt pudding in the present embodiment, is made up of the component of following weight percentage: Yoghourt base-material 35%, long-chain inulin 5%, pectin 0.2%, xylitol 1%, HFCS 4%, and surplus is deionized water.
Described Yoghourt base-material is fermented by the component of following weight percentage and makes: white granulated sugar 6%, natural inulin 0.3%, lactobacillus bulgaricus 9DCU, streptococcus thermophilus 5DCU, Bifidobacterium 3DCU, lactobacillus acidophilus 3DCU, and surplus is that nonreactive restores low fat milk.
The preparation method of described Yoghourt base-material, concrete steps are as follows:
(1) detection of skim milk and standardization: 72 ° of alcohol protein stabilizations, acidity≤18 ° T, boil normal, detect fat, protein, non-fat solid and antibiotic residue, circulate 15 minutes at milk temperature 50 DEG C again, fatty < 0.5%, protein G reatT.GreaT.GT 2.85%, non-fat solid > 8.0% after standardization;
(2) prepare burden: accurately get each component, white granulated sugar, inulin II are added in skim milk, at 19MPa, at 68 DEG C after homogeneous, then at 100 DEG C sterilization 10min;
(3) inoculate: after sterilization, be cooled to 42 DEG C, after adding lactobacillus inoculation, mixing 20min;
(4) ferment: at 42 DEG C of bottom fermentations after mixing, controlling terminal acidity is 80 ° of T;
(5) cool: the temperature to 18 DEG C cooling Yoghourt base-material after fermentation ends.
The preparation method of inulin low-fat yogurt pudding in the present embodiment, concrete steps are as follows:
(1) accurately get each component, first inulin I, thickener and sweetener are added to the water, heating up at a slow speed after mixing is heated to 98 DEG C, is cooled to 85 DEG C, adds Yoghourt base-material and stir evenly after insulation 10min.
(2) by the filling heat-sealing of inulin low-fat yogurt pudding of above-mentioned preparation, at 85 DEG C of sterilization 10min, colloid solidified inside is cooled to.
Comparative example 1
With reference to the formula in patent 200910049130.3, the method for embodiment 1 is adopted to prepare yoghurt puddings.
Comparative example
With reference to the formula in patent 2201110434040.3, the method for embodiment 1 is adopted to prepare yoghurt puddings.
In inulin low-fat yogurt pudding prepared by embodiment 1 ~ 6 and comparative example 1 ~ 2, each component content refers to following table 1.
Each component content in yoghurt puddings prepared by table 1 embodiment 1 ~ 6 and comparative example
Conclusion: as shown in Table 1, in inulin low-fat yogurt pudding prepared by the embodiment of the present invention 1 ~ 6, dietary fiber content at least exceeds 30% than comparative example, fat content is only equivalent to 2.55% ~ 5.03% of comparative example, in every 100g product, institute's heat content is only equivalent to 13.40% ~ 24.73% of comparative example, and sugar content is only equivalent to 2.5% ~ 42.86% of comparative example.Visible, the inulin low-fat yogurt pudding in the present invention is rich in inulin dietary fiber, and fat content, calorie value and sugar content are all lower, be particularly suitable for suffering from constipation, obesity, hypertension, high fat of blood and diabetes and other diseases the elderly eat.
Claims (5)
1. inulin low-fat yogurt pudding, is characterized in that: be made up of the component of following weight percentage: Yoghourt base-material 30%, long-chain inulin 2%, sodium carboxymethylcellulose 0.5%, Sucralose 0.013%, and surplus is deionized water;
Described Yoghourt base-material is fermented by the component of following weight percentage and makes: white granulated sugar 2.5%, long-chain inulin 0.5%, lactobacillus bulgaricus 12DCU, streptococcus thermophilus 6DCU, Bifidobacterium 3DCU, lactobacillus acidophilus 3DCU, and surplus is that nonreactive restores low fat milk;
The preparation process of Yoghourt base-material is as follows:
(1) nonreactive restores detection and the standardization of low fat milk: 72 ° of alcohol protein stabilizations, acidity≤18 ° T, boil normal, detect fat, protein, non-fat solid and antibiotic residue, circulate 15 minutes at milk temperature 45 DEG C again, fatty < 0.5%, protein G reatT.GreaT.GT 2.85%, non-fat solid > 8.0% after standardization;
(2) prepare burden: accurately get each component, white granulated sugar, long-chain inulin added nonreactive and restore in low fat milk, at 18MPa, at 65 DEG C after homogeneous, then at 100 DEG C sterilization 10min;
(3) inoculate: after sterilization, be cooled to 43 DEG C, after adding lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, lactobacillus acidophilus, mixing 20min;
(4) ferment: at 43 DEG C of bottom fermentations after mixing, controlling terminal acidity is 80 ° of T;
(5) cool: the temperature to 19 DEG C cooling Yoghourt base-material after fermentation ends;
The preparation process of inulin low-fat yogurt pudding is as follows:
(1) accurately get each component, first long-chain inulin, sodium carboxymethylcellulose and Sucralose are added to the water, heating up at a slow speed after mixing is heated to 95 DEG C, is cooled to 85 DEG C, adds Yoghourt base-material and stir evenly after insulation 10min;
(2) by the filling heat-sealing of inulin low-fat yogurt pudding of above-mentioned preparation, at 85 DEG C of sterilization 10min, colloid solidified inside is cooled to.
2. inulin low-fat yogurt pudding, is characterized in that: be made up of the component of following weight percentage: Yoghourt base-material 40%, short chain inulin 10%, sodium alginate 0.5%, acesulfame potassium 0.001%, and surplus is deionized water;
Described Yoghourt base-material is fermented by the component of following weight percentage and makes: white granulated sugar 7.0%, short chain inulin 0.2%, lactobacillus bulgaricus 10DCU, streptococcus thermophilus 10DCU, Bifidobacterium 5DCU, lactobacillus acidophilus 5DCU, and surplus is that nonreactive restores low fat milk;
The preparation process of described Yoghourt base-material is as follows:
(1) nonreactive restores detection and the standardization of low fat milk: 72 ° of alcohol protein stabilizations, acidity≤18 ° T, boil normal, detect fat, protein, non-fat solid and antibiotic residue, circulate 15 minutes at milk temperature 50 DEG C again, fatty < 0.5%, protein G reatT.GreaT.GT 2.85%, non-fat solid > 8.0% after standardization;
(2) prepare burden: accurately get each component, white granulated sugar, short chain inulin added nonreactive and restore in low fat milk, at 20MPa, at 70 DEG C after homogeneous, then at 95 DEG C sterilization 10min;
(3) inoculate: after sterilization, be cooled to 41 DEG C, after adding lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, lactobacillus acidophilus, mixing 20min;
(4) ferment: at 41 DEG C of bottom fermentations after mixing, controlling terminal acidity is 75 ° of T;
(5) cool: the temperature to 18 DEG C cooling Yoghourt base-material after fermentation ends;
The preparation process of inulin low-fat yogurt pudding is as follows:
(1) accurately get each component, first short chain inulin, sodium alginate and acesulfame potassium are added to the water, heating up at a slow speed after mixing is heated to 98 DEG C, is cooled to 85 DEG C, adds Yoghourt base-material and stir evenly after insulation 10min;
(2) by the filling heat-sealing of inulin low-fat yogurt pudding of above-mentioned preparation, at 85 DEG C of sterilization 10min, colloid solidified inside is cooled to.
3. inulin low-fat yogurt pudding, is characterized in that: be made up of the component of following weight percentage: Yoghourt base-material 35%, natural inulin 5%, konjac glucomannan 0.03%, carragheen 0.02%, xylitol 1%, HFCS 4%, and surplus is deionized water;
Described Yoghourt base-material is fermented by the component of following weight percentage and makes: white granulated sugar 5%, natural inulin 0.3%, lactobacillus bulgaricus 9DCU, streptococcus thermophilus 5DCU, Bifidobacterium 3DCU, lactobacillus acidophilus 3DCU, and surplus is that nonreactive restores low fat milk;
The preparation process of described Yoghourt base-material is as follows:
(1) nonreactive restores detection and the standardization of low fat milk: 72 ° of alcohol protein stabilizations, acidity≤18 ° T, boil normal, detect fat, protein, non-fat solid and antibiotic residue, circulate 15 minutes at milk temperature 50 DEG C again, fatty < 0.5%, protein G reatT.GreaT.GT 2.85%, non-fat solid > 8.0% after standardization;
(2) prepare burden: accurately get each component, white granulated sugar, natural inulin added nonreactive and restore in low fat milk, at 20MPa, at 70 DEG C after homogeneous, then at 95 DEG C sterilization 10min;
(3) inoculate: after sterilization, be cooled to 41 DEG C, after adding lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, lactobacillus acidophilus, mixing 20min;
(4) ferment: at 41 DEG C of bottom fermentations after mixing, controlling terminal acidity is 75 ° of T;
(5) cool: the temperature to 20 DEG C cooling Yoghourt base-material after fermentation ends;
The preparation process of inulin low-fat yogurt pudding is as follows:
(1) accurately get each component, first natural inulin, konjac glucomannan, carragheen, xylitol and HFCS are added to the water, heating up at a slow speed after mixing is heated to 98 DEG C, is cooled to 85 DEG C, adds Yoghourt base-material and stir evenly after insulation 10min;
(2) by the filling heat-sealing of inulin low-fat yogurt pudding of above-mentioned preparation, at 85 DEG C of sterilization 10min, colloid solidified inside is cooled to.
4. inulin low-fat yogurt pudding, it is characterized in that: be made up of the component of following weight percentage: Yoghourt base-material 35%, natural inulin 3%, long-chain inulin 4%, konjac glucomannan 0.01%, gellan gum 0.02%, xanthans 0.1%, HFCS 3%, Aspartame 0.015%, honey element 0.06%, surplus is deionized water;
Described Yoghourt base-material is fermented by the component of following weight percentage and makes: white granulated sugar 5%, short chain inulin 0.1%, natural inulin 0.1%, long-chain inulin 0.1%, lactobacillus bulgaricus 12DCU, streptococcus thermophilus 8DCU, Bifidobacterium 4DCU, lactobacillus acidophilus 4DCU, surplus is skim milk;
The preparation process of described Yoghourt base-material is as follows:
(1) detection of skim milk and standardization: 72 ° of alcohol protein stabilizations, acidity≤18 ° T, boil normal, detect fat, protein, non-fat solid and antibiotic residue, circulate 15 minutes at milk temperature 45 DEG C again, fatty < 0.5%, protein G reatT.GreaT.GT 2.85%, non-fat solid > 8.0% after standardization;
(2) prepare burden: accurately get each component, white granulated sugar, short chain inulin, natural inulin, long-chain inulin are added in skim milk, at 18MPa, at 65 DEG C after homogeneous, then at 100 DEG C sterilization 10min;
(3) inoculate: after sterilization, be cooled to 43 DEG C, after adding lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, lactobacillus acidophilus, mixing 20min;
(4) ferment: at 43 DEG C of bottom fermentations after mixing, controlling terminal acidity is 80 ° of T;
(5) cool: the temperature to 18 DEG C cooling Yoghourt base-material after fermentation ends;
The preparation process of inulin low-fat yogurt pudding is as follows:
(1) each component is accurately got, first natural inulin, long-chain inulin, konjac glucomannan, gellan gum, xanthans, HFCS, Aspartame and honey element are added to the water, heat up at a slow speed after mixing and be heated to 95 DEG C, be cooled to 85 DEG C after insulation 10min, add Yoghourt base-material and stir evenly;
(2) by the filling heat-sealing of inulin low-fat yogurt pudding of above-mentioned preparation, at 85 DEG C of sterilization 10min, colloid solidified inside is cooled to.
5. inulin low-fat yogurt pudding, is characterized in that: be made up of the component of following weight percentage: Yoghourt base-material 30%, natural inulin 3%, long-chain inulin 4%, short chain inulin 3%, agar 0.1%, HFCS 3%, Aspartame 0.015%, honey element 0.06%, surplus is deionized water;
Described Yoghourt base-material is fermented by the component of following weight percentage and makes: white granulated sugar 4%, short chain inulin 0.1%, natural inulin 0.1%, long-chain inulin 0.1%, lactobacillus bulgaricus 12DCU, streptococcus thermophilus 8DCU, Bifidobacterium 4DCU, lactobacillus acidophilus 4DCU, surplus is skim milk;
The preparation process of described Yoghourt base-material is as follows:
(1) detection of skim milk and standardization: 72 ° of alcohol protein stabilizations, acidity≤18 ° T, boil normal, detect fat, protein, non-fat solid and antibiotic residue, circulate 15 minutes at milk temperature 45 DEG C again, fatty < 0.5%, protein G reatT.GreaT.GT 2.85%, non-fat solid > 8.0% after standardization;
(2) prepare burden: accurately get each component, white granulated sugar, short chain inulin, natural inulin, long-chain inulin are added in skim milk, at 18MPa, at 65 DEG C after homogeneous, then at 100 DEG C sterilization 10min;
(3) inoculate: after sterilization, be cooled to 43 DEG C, after adding lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, lactobacillus acidophilus, mixing 20min;
(4) ferment: at 43 DEG C of bottom fermentations after mixing, controlling terminal acidity is 80 ° of T;
(5) cool: the temperature to 20 DEG C cooling Yoghourt base-material after fermentation ends;
The preparation process of inulin low-fat yogurt pudding is as follows:
(1) accurately get each component, first natural inulin, long-chain inulin, short chain inulin, agar, HFCS, Aspartame and honey element are added to the water, heating up at a slow speed after mixing is heated to 95 DEG C, is cooled to 85 DEG C, adds Yoghourt base-material and stir evenly after insulation 10min;
(2) by the filling heat-sealing of inulin low-fat yogurt pudding of above-mentioned preparation, at 85 DEG C of sterilization 10min, colloid solidified inside is cooled to.
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| EP3593811A1 (en) | 2012-09-20 | 2020-01-15 | Prothera, Inc. | Probiotic compositions and methods for the treatment of obesity and obesity-related conditions |
| CN103549245A (en) * | 2013-11-14 | 2014-02-05 | 青岛利邦达海洋科技有限公司 | Lactobacillus fermented agar gel food and preparation method thereof |
| CN103719740B (en) * | 2013-12-20 | 2016-03-16 | 石家庄市兄弟伊兰食品配料有限公司 | A kind of long shelf-life pudding and preparation method thereof |
| CN103907835B (en) * | 2014-04-24 | 2016-04-13 | 石家庄市兄弟伊兰食品配料有限公司 | A kind of durian yoghurt puddings and preparation method thereof |
| CN104255915A (en) * | 2014-09-03 | 2015-01-07 | 佐源集团有限公司 | Probiotic yogurt and preparation method thereof |
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| CN101669544A (en) * | 2009-10-16 | 2010-03-17 | 内蒙古蒙牛乳业（集团）股份有限公司 | Suspended particle low-fat or defatted fermented milk beverage and preparation method thereof |
| CN101856102A (en) * | 2009-04-10 | 2010-10-13 | 光明乳业股份有限公司 | Milk pudding and preparation method thereof |
| CN102524614A (en) * | 2010-12-24 | 2012-07-04 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yogurt pudding |
| CN102613495A (en) * | 2012-04-16 | 2012-08-01 | 中国农业大学 | Soybean yoghourt pudding and preparation method thereof |
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| US20060240148A1 (en) * | 2005-04-13 | 2006-10-26 | The Dannon Company, Inc. | High-fiber dairy product |
| JP2011110000A (en) * | 2009-11-30 | 2011-06-09 | Q P Corp | Wrinkle improver for baked pudding and baked pudding |
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| CN101856102A (en) * | 2009-04-10 | 2010-10-13 | 光明乳业股份有限公司 | Milk pudding and preparation method thereof |
| CN101669544A (en) * | 2009-10-16 | 2010-03-17 | 内蒙古蒙牛乳业（集团）股份有限公司 | Suspended particle low-fat or defatted fermented milk beverage and preparation method thereof |
| CN102524614A (en) * | 2010-12-24 | 2012-07-04 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yogurt pudding |
| CN102613495A (en) * | 2012-04-16 | 2012-08-01 | 中国农业大学 | Soybean yoghourt pudding and preparation method thereof |
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Application publication date: 20130821 Assignee: LUOYANG SHANGPIN BIOLOGICAL ENGINEERING CO., LTD. Assignor: Henan University of Science and Technology Contract record no.: X2019980000319 Denomination of invention: Inulin low-fat yogurt pudding and preparation method thereof Granted publication date: 20150826 License type: Common License Record date: 20191029 |