CN104322674B - A kind of yoghourt stabilizer and prepare the method for low-temperature yoghurt using it - Google Patents
A kind of yoghourt stabilizer and prepare the method for low-temperature yoghurt using it Download PDFInfo
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- CN104322674B CN104322674B CN201410517611.3A CN201410517611A CN104322674B CN 104322674 B CN104322674 B CN 104322674B CN 201410517611 A CN201410517611 A CN 201410517611A CN 104322674 B CN104322674 B CN 104322674B
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Abstract
A kind of yoghourt stabilizer and prepare the method for low-temperature yoghurt using it, the yoghourt stabilizer is formed by lotus root starch, wheaten starch, farina, ground rice, glutinous rice flour compounding.Methods described, comprise the following steps：Dissolving, gelatinization, mix, high speed shear, homogeneous, sterilization cooling, addition strain, filling and fermentation and refrigeration and after-ripening.Yoghourt stabilizer of the present invention, its all raw material are the food original powder and starch of nutrient safe, only need a small amount of fresh milk or water to dissolve during use；The raw materials used production technology for having maturation, will not bring unsafe factor into because of complex manufacturing；It has been gelatinized during all dispensing uses, using the teaching of the invention it is possible to provide the heat of needed by human body, can alleviate on an empty stomach when drinking Yoghourt the problem of caused nutrient loss.It the experiment proved that, after Yoghourt produced by the invention deposits 14 days at low temperature, find no whey liquid precipitation, product surface is smooth, and Yoghourt institutional framework is complete, and viscoplasticity is preferable, surface flawless.
Description
Technical field
The method of Yoghourt is prepared the present invention relates to a kind of yoghourt stabilizer and using it, and in particular to a kind of yoghourt stabilizer
And prepare the method for low-temperature yoghurt using it.
Background technology
Yoghourt is a kind of fermented dairy product being loved by people, and nutritive value is high, and there is promotion to digest and assimilate and improve
The effect of function of intestinal canal.The sour milk product of in the market mainly has coagulating type, half coagulating type and allotment type three types, and Yoghourt is with it
Heat is low, and nutritive value is high, absorption easy to digest, is less prone to lactose uncomfortable diseases etc. and is well received by consumers, but drinks on an empty stomach
With the absorption for being unfavorable for nutritional ingredient in Yoghourt.
The production technology of coagulating type or half solidification type yoghourt has pasteurize, sterile filling etc. at present, and allotment type Yoghourt is then
Re-pasteurization is needed to decide whether according to product.In order to reach more preferable Product Status and mouthfeel, existing Yoghourt is making
During need add stabilizer, mainly have agar, converted starch, glucomannans, sodium carboxymethylcellulose, pectin, gelatin and
Xanthans etc., is had the following disadvantages when being compounded using one or more of which：（1）It is GB2760- that its component is most of
Thickener, the emulsifying agent that limitation uses in 2011, its price is high, complex manufacturing；（2）Need to add in advance largely during use
Water is dissolved, and colloid mill need to be used levigate, improves uniformity, complex operation；（3）It with the addition of colloidal type thickener, stably
The Yoghourt of agent is smooth, but mouthfeel is partially hard, is often accompanied by whey and separates out liquid, and because of the embedding effect of thickener, the milk of Yoghourt
Taste weakens, and the pleasant impression that Yoghourt is also resulted in because of gel slipping caused by thickener does not enrich；（4）Numerous studies show to thicken
Agent, emulsifying agent and existing conventional stabilizer are not safe and reliable, thickener, the wide material sources that process raw material of emulsifying agent,
Production process is complicated, and needs to add a variety of chemical compositions, and the potential safety hazard of product itself is larger, the harm that these materials are brought
Need just show by long term accumulation, not only endanger the reproductive system of the mankind, some purity or grade do not reach food
It is required that product also there is potential carcinogenicity, be unfavorable for people's health, can not be used as nutrient health product be eaten for a long time.
CN1436471B discloses a kind of stabilizer of Yoghourt, and its main component is starch/flour, is only disclosed in embodiment
Waxy corn starch and waxy corn starch by the pretreatment of a variety of methods prepare Yoghourt after performance parameter.Experimental result
Show, by the use of waxy corn starch as yoghourt stabilizer, just there is whey precipitation at the 1st day without pretreatment, by pre- place
7th day whey of reason is separated out 4.5% or so, and does not occur whey precipitation within the 7th day by the use of pectin as the comparative example of stabilizer；It is glutinous
Property cornstarch 50RMP viscosity be 17~30, far smaller than pectin prepares the viscosity 90~95 of Yoghourt.On the whole, this is special
The Yoghourt performance prepared in profit with starch stabiliser is nothing like Yoghourt prepared by conventional pectin, untreated glutinous corn
Starch is not as the waxy corn starch after processing, so carrying out the industrialization of Yoghourt using waxy corn starch as yoghourt stabilizer
Production is not still best, and waxy corn starch is to be handled to obtain by starch denaturalization, can undoubtedly add some chemistry examinations
Agent, hidden danger is still had for food security.Only addition waxy corn starch has certain influence to the slipping of Yoghourt, its
Sophistication and smooth degree are difficult to reach preferable state.
The content of the invention
Safe and healthy the technical problem to be solved by the invention is to provide a kind of natural origin, good water solubility, price is low
It is honest and clean to be easy to get, prepare the yoghourt stabilizer that Yoghourt mouthfeel is smooth, and pleasant impression enriches.
Further technical problems to be solved of the invention are to provide a kind of simple to operate, and the use of process optimization is above-mentioned steady
Determine the method that agent prepares low-temperature yoghurt.
The technical solution adopted for the present invention to solve the technical problems is as follows：Formed by following raw materials according compounding, the weight of raw material
Measuring part is：
5~100 parts of lotus root starch
0~30 part of wheaten starch
0~40 part of farina
0~60 part of ground rice
0~60 part of glutinous rice flour.
Further, the parts by weight of the raw material are：
10~50 parts of lotus root starch
10~20 parts of wheaten starch
10~30 parts of farina
10~40 parts of ground rice
5~35 parts of glutinous rice flour.
Further, the ground rice, glutinous rice flour be through directly crushing or baking, it is expanded after crushing and processing form.Bake or swollen
The ground rice or glutinous rice flour that crushing and processing form after change, more rice fragrance, odor type are unique.
Technical scheme is used by further technical problems to be solved of the invention：Prepared with above-mentioned yoghourt stabilizer low
The method of warm Yoghourt, operating procedure are as follows：
（1）Dissolving：By the yoghourt stabilizer and fresh milk in mass ratio 1:0.5~4 dissolving, stirs, obtains mixed milk
Liquid；
（2）Gelatinization：Another take is heated to 70~98 DEG C of fresh milk and step（1）Gained mixes milk according to mass ratio 2~5:1
It is stirred, is incubated 5~30min, is gelatinized mixing milk, obtains gelatinization milk；
（3）Mix：In step（2）Sweetener is added in gained gelatinization milk, and adds stabilizer or fresh milk so that
Step（1）~（3）Middle mass fraction amounts to, and stabilizer is 1~10 part, and fresh milk is 80~91 parts, and sweetener is 2~10 parts, is mixed
Close, stirring；
（4）High speed shear：By step（3）The milk of mixing preparation carries out high speed shear；
（5）Homogeneous：Homogeneous is carried out after the milk sheared is heated up；
（6）Sterilization, cooling：Milk after homogeneous is sterilized, cooled down after sterilization；
（7）Add strain：Add equivalent to step（3）The Yoghourt fermentation strain of middle all materials gross mass 1.5~5%, is stirred
Mix uniformly；
（8）Filling and fermentation：Fermented after filling and capping, when acidity >=60oFermentation is terminated during T；
（9）Refrigeration and after-ripening：Yoghourt refrigeration, the after-ripening of fermentation procedure will be completed, produce low-temperature yoghurt.
Further, step（1）~（3）In, the Milk quality index meets following standard, 3.2~4.0 wt% of fat,
The wt% of protein 2.95~3.5,8.1~15wt% of non-fat solid, acidity 14~18oT。
Further, step（3）In, the sweetener is white sugar, isomalt, isomaltoketose, Aspartame, egg
One or more in white sugar, Sucralose or button sweet tea.
Further, step（4）In, the rotating speed of the shearing is 2000~4000 turns/min, time of shearing for 5~
10min；Step（5）In, the temperature after the heating is 60~80 DEG C, and homogenization pressure is 18~30Mpa.
Further, step（6）In, the sterilization uses pasteurize, and the temperature of sterilization is 80~98 DEG C, the time of sterilization
For 5~30 min, the temperature of cooling is 38~42 DEG C；Step（7）In, the Yoghourt fermentation strain is lactic acid bacteria, including double qis
One or more in bacillus, Lactobacillus casei, streptococcus thermophilus, thermophilic cold chain coccus or lactobacillus bulgaricus.
Further, step（8）In, the temperature of the fermentation is 30~45 DEG C, and the time of fermentation is 3~12h；Step（9）
In, the temperature of the refrigeration is 2~6 DEG C, and the time of after-ripening is 24~36h.Refrigeration quickly and effectively lactic acid bacteria inhibiting can give birth to
It is long, enzymatic activity is reduced, production acid is prevented excessively, extends the Shelf-Life of Yogurt；Yoghourt is deposited in the case where temperature is 2~6 DEG C of cryogenic conditions
24~36h, aromatic substance can be promoted to produce, strengthen the stickiness of Yoghourt, this is the after-ripening of Yoghourt, so, Yoghourt typically exists
Low temperature can just dispatch from the factory after putting 24h.
Further, step（1）~（3）In, the suitable milk of protein content that the fresh milk is modulated by milk powder substitutes；Or
Person is when using milk powder as Yoghourt raw material, step（1）~（3）The water equivalent to Milk quality needed for the step is separately added into,
Step（3）Middle addition is equivalent to step（1）~（3）The milk powder of protein content in required fresh milk, that is, cause step（1）~
（3）Middle mass fraction amounts to, and stabilizer is 1~10 part, and milk powder+water is 80~91 parts, and sweetener is 2~10 parts.One in milk powder
As water content be 5%, in the market it is common milk powder fat, non-fat solid（Containing protein）Content is respectively 26%, 34%, can
The milk suitable with fresh milk protein component is made, is equally applicable to the inventive method.
Yoghourt stabilizer of the present invention and prepare the method for low-temperature yoghurt using it and have the advantages that：
（1）All raw materials are the food original powder and general food starch of nutrient safe in stabilizer of the present invention, relatively
In other thickeners, price is more reasonable, and security is higher, and the raw materials used production technology for having maturation, raw material sources are wide, use
When only need a small amount of fresh milk or water to dissolve, without colloid mill is crossed, simple production process, avoid because complex operation, process are numerous
The food-safety problem that more or Raw material processing complexity may be brought；The Yoghourt prepared using stabilizer of the present invention is mainly using stable
The institutional framework that gel after starch gelatinization in agent improves Yoghourt reaches thickening, improves the effect of sour level institutional framework, due to
Without any thickener, emulsifying agent, the food-safety problem brought by addition thickener, emulsifying agent is avoided；
（2）Lotus root starch used in the present invention is one of Main Ingredients and Appearance of stabilizer, and its gel formed thickens compared with other
Agent has more preferable ductility, and its ductility is smaller by low temperature effect, and this can be from Starch paste characters index below
Go out（Referring to table 1）.Particularly lotus root starch is placed after gelatinization in low temperature（2~6 DEG C）During because the recycled LDPE of its starch it is low, by
The gel low-temperature resistance effect that it is formed is preferable, is not easy to be hardened, non-aging.Therefore, finished yogurt prod will not produce brittle sense and glue
Paste sense, low temperature put 14 days not bleeds, surface flawless, and elasticity, the toughness of its gel maintain preferable state, and can
According to the soft durometer for needing to adjust gel by the solid content of its gel of product；
（3）It is full powder there was only ground rice, glutinous rice flour in stabilizer raw material of the present invention, and its protein is hypoallergenic albumen, and
And amino acid structure is advantageous to health closer to required amino acid structure；Remaining starch is pure starch, without anaphylactogen
Raw material, and the amino acid structure of rice protein is more beneficial for improving the nutritive value of Yoghourt；
（4）Stabilizer raw material main component of the present invention is starch, has been gelatinized during use, and its adding proportion is compared with one
As thickener total amount it is high, while dairy produce solid content increase, the trophic structure of Yoghourt, increase carbon aquation can be improved
The content of compound, contain amylase in during eating because of saliva, flavor during eating can be enriched；Because of carbohydrate
The obvious increase of content, dilutes the acidity in gastric juice, so as to reduce the loss of nutritional ingredient during because eating Yoghourt on an empty stomach, because
This, more conducively digestive discomfort person, hyperhydrochloria or empty stomach person eat, and are advantageous to the absorption of nutritional ingredient, there is provided needed by human body
Heat, it can alleviate on an empty stomach when drinking Yoghourt the problem of caused nutrient loss or milk protein denaturing problem；
（5）Using stabilizer of the present invention carry out Yoghourt preparation during first cold-water solution, gelatinization, then with other things
Material mixing is utilized by starch gelatinization when sterilizing, and reducing thickener in production process need to soak in advance, and indissoluble solution, need glue
The programs such as body mill, improve the convenience of production operation；
（6）If using the ground rice or glutinous rice flour after baking or being expanded in the present invention, the rice fragrance of Yoghourt can be increased；
（7）It the experiment proved that, after the Yoghourt produced according to the inventive method deposits 14 days at low temperature, find no breast
Clear liquid separates out, and the gel state that it is formed is more soft, finer and smoother compared with the gel that other stabilizers are formed, without other thickener institutes
The brittle sense of colloid of formation, sticky sense, delicate mouthfeel are smooth.
To sum up, it is uniform to add grumeleuse after Yoghourt prepared by heretofore described stabilizer is placed 10 days, no layering, agalasisa
It is clear to separate out, scoop up pore-free, without collapsing, anti-seismic performance is good, has a quality of stiff, delicate mouthfeel, it is smooth, without sticky sense, nothing
Bleed, stabilizer formula is adjusted, the Yoghourt of different mouthfeels, such as fine and smooth type, smooth Q strength type can be prepared.
Embodiment
With reference to embodiment, the invention will be further described.
Embodiment 1
Compound stabilizer：Commercially available lotus root starch 400g is weighed, it is standby as low-temperature yoghurt stabilizer.
（1）Dissolving：1600g fresh milks are added in 400g stabilizers（It is commercially available, 3.2 wt% of fat, the wt% of protein 2.95,
Non-fat solid 8.1wt%, acidity 14oT）, it is well mixed to dissolve stabilizer, stir to no agglomerate, obtain mixed milk
Liquid；
（2）Gelatinization：Take 4kg fresh milks to be heated to 70 DEG C, add step while stirring（1）Gained mixes milk, 70 DEG C of insulations
5min, until gelatinization, obtains 6kg gelatinization milks；
（3）Mix：By step（2）Gained 6kg gelatinizations milk, 3.2kg fresh milks and 800g white sugar add agitator,
Stir；
（4）High speed shear：By step（3）The milk of mixing preparation is placed in high-speed shearing machine, with 2000 turns/min speed
Degree shearing 5min；
（5）Homogeneous：The milk sheared is warming up to 72 DEG C of progress homogeneous, homogenization pressure 22Mpa；
（6）Sterilization, cooling：Milk after homogeneous is sterilized, sterilization temperature is 80 DEG C, sterilizing time 5min, so
Afterwards, 40 DEG C are cooled to；
（7）Add strain：200g Yoghourt fermentation strains are added into the 10kg milks after sterilization（Bifidobacterium, thermophilic chain
Coccus and lactobacillus bulgaricus, Danisco A/S BJ Rep Office's production）；
（8）Filling and fermentation：Fermenting cellar is sent into after filling and capping, the temperature of fermenting cellar is 40 DEG C, and fermentation time is about 4h,
Acidity reaches 60oFermentation is terminated during T；
（9）Refrigeration and after-ripening：The Yoghourt for completing fermentation procedure is put into environment temperature to be arranged in 2~6 DEG C of freezer, deposited
Put 36h and produce low-temperature yoghurt.
Gained low-temperature yoghurt product is fine and smooth, smooth, and no whey separates out, and institutional framework is partially soft, and elasticity is weaker.
Embodiment 2
Compound stabilizer：Weigh commercially available ground rice（Expanding treatment）300g, lotus root starch 200g, 500g, is well mixed altogether, as
Low-temperature yoghurt stabilizer is standby.
（1）Dissolving：500g fresh milks are added in 500g stabilizers（It is commercially available, it is 3.3 wt% of fat, wt % of protein 3.1, non-
The wt% of fat milk solids 8.3, acidity 15oT）, it is well mixed to dissolve stabilizer, stir to no agglomerate, obtain mixing milk；
（2）Gelatinization：Take 3kg fresh milks to be heated to 90 DEG C, add step while stirring（1）Gained mixes milk, 90 DEG C of insulations
10min, until gelatinization, obtains 4kg gelatinization milks；
（3）Mix：By step（2）Gained 4kg gelatinizations milk, 5.2kg fresh milks and 800g white sugar add agitator,
Stir；
（4）High speed shear：By step（3）The milk of mixing preparation is placed in high-speed shearing machine, with 2000 turns/min speed
Degree shearing 5min；
（5）Homogeneous：The milk sheared is warming up to 70 DEG C of progress homogeneous, homogenization pressure 22Mpa；
（6）Sterilization, cooling：Milk after homogeneous is sterilized, sterilization temperature is 90 DEG C, sterilizing time 30min, so
Afterwards, 40 DEG C are cooled to；
（7）Add strain：150g Yoghourt fermentation lactobacillus inoculations are added into the 10kg milks after sterilization（Streptococcus thermophilus and
Lactobacillus bulgaricus, Danisco A/S BJ Rep Office's production）；
（8）Filling and fermentation：Fermenting cellar is sent into after filling and capping, the temperature of fermenting cellar is 40 DEG C, and fermentation time is about
3.5h, acidity reach 65oFermentation is terminated during T；
（9）Refrigeration and after-ripening：The Yoghourt for completing fermentation procedure is put into environment temperature to be arranged in 2~6 DEG C of freezer, deposited
Put 24h and produce low-temperature yoghurt.
Gained low-temperature yoghurt product is fine and smooth, smooth, and no whey separates out, and institutional framework elasticity is preferably.
Embodiment 3
Compound stabilizer：Commercial wheat starch 30g, farina 60g, ground rice 60g, lotus root starch 150g are weighed, is amounted to
300g, it is well mixed, it is standby as low-temperature yoghurt stabilizer.
（1）Dissolving：300g fresh milks are added in 300g stabilizers（It is commercially available, it is 3.25 wt% of fat, the wt% of protein 3.0, non-
The wt% of fat milk solids 11, acidity 16oT）, it is well mixed to dissolve stabilizer, stir to no agglomerate, obtain mixing milk；
（2）Gelatinization：Take 3kg fresh milks to be heated to 80 DEG C, add step while stirring（1）Gained mixes milk, 80 DEG C of insulations
15min, until gelatinization, obtains 3.6kg gelatinization milks；
（3）Mix：By step（2）Gained 3.6kg gelatinizations milk, 5.6kg fresh milks and 800g white sugar add stirring
Bucket, stirs；
（4）High speed shear：By step（3）The milk of mixing preparation is placed in high-speed shearing machine, with 4000 turns/min speed
Degree shearing 10min；
（5）Homogeneous：The milk sheared is warming up to 68 DEG C of progress homogeneous, homogenization pressure 24Mpa；
（6）Sterilization, cooling：Milk after homogeneous is sterilized, sterilization temperature is 95 DEG C, sterilizing time 20min, so
Afterwards, 40 DEG C are cooled to；
（7）Add strain：250g Yoghourt fermentation lactobacillus inoculations are added into the 10kg milks after sterilization（Lactobacillus casei,
Thermophilic cold chain coccus and Bulgarian bacterium, Danisco A/S BJ Rep Office's production）；
（8）Filling and fermentation：Fermenting cellar is sent into after filling and capping, the temperature of fermenting cellar is 42 DEG C, fermentation time 8h, acid
Degree reaches 60oFermentation is terminated during T；
（9）Refrigeration and after-ripening：The Yoghourt for completing fermentation procedure is put into the freezer that temperature setting is 2~6 DEG C, storage
30h, produce low-temperature yoghurt.
Gained low-temperature yoghurt product is fine and smooth, smooth, and no whey separates out, and institutional framework elasticity is preferably.
Embodiment 4
Compound stabilizer：Weigh Commercial wheat starch 100g, farina 170g, ground rice 80g, glutinous rice flour 150g, lotus root
Powder 300g, it is well mixed, it is standby as low-temperature yoghurt stabilizer.
（1）Dissolving：400g fresh milks are added in 800g stabilizers（It is commercially available, it is 3.2 wt% of fat, the wt% of protein 3.05, non-
The wt% of fat milk solids 12, acidity 15oT）, it is well mixed to dissolve stabilizer, stir to no agglomerate, obtain mixing milk；
（2）Gelatinization：Take 2.4kg fresh milks to be heated to 98 DEG C, add step while stirring（1）Gained mixes milk, 98 DEG C of guarantors
Warm 20min, until gelatinization, obtains 3.6kg gelatinization milks；
（3）Mix：By step（2）Gained 3.6kg gelatinizations milk, 5.6kg fresh milks and 800g white sugar add stirring
Bucket, stirs；
（4）High speed shear：By step（3）The milk of mixing preparation is placed in high-speed shearing machine, with 3000 turns/min speed
Degree shearing 10min；
（5）Homogeneous：The milk sheared is warming up to 65 DEG C of progress homogeneous, homogenization pressure 30Mpa；
（6）Sterilization, cooling：Milk after homogeneous is sterilized, sterilization temperature is 98 DEG C, sterilizing time 10min, so
Afterwards, 42 DEG C are cooled to；
（7）Add strain：500g Yoghourt fermentation lactobacillus inoculations are added into the 10kg milks after sterilization（Streptococcus thermophilus and
Lactobacillus bulgaricus, Danisco A/S BJ Rep Office's production）；
（8）Filling and fermentation：Fermenting cellar is sent into after filling and capping, the temperature of fermenting cellar is 32 DEG C, and fermentation time is about
12h, acidity reach 70oFermentation is terminated during T；
（9）Refrigeration and after-ripening：The Yoghourt for completing fermentation procedure is put into environment temperature to be arranged in 2~6 DEG C of freezer, deposited
Put 24h and produce low-temperature yoghurt.
Gained low-temperature yoghurt product is fine and smooth, smooth, and no whey separates out, and institutional framework elasticity is preferably.
Embodiment 5
Compound stabilizer：Commercially available farina 200g, ground rice 200g, glutinous rice flour 200g, lotus root starch 400g are weighed, mixing is equal
It is even, it is standby as low-temperature yoghurt stabilizer.
（1）Dissolving：1kg pure water is added in 1kg stabilizers, it is well mixed to dissolve stabilizer, stir to no group
Block, obtain mixed solution；
（2）Gelatinization：Take 5kg pure water to be heated to 95 DEG C, add step while stirring（1）Gained mixed solution, 95 DEG C of guarantors
Warm 30min, until gelatinization completely, obtains 7.0kg gelatinization solution；
（3）Mix：By step（2）Gained 7.0kg gelatinizations solution, 1kg milk powder（Fat 26%, non-fat solid 35%
（Wherein protein 25%））, 1.5kg pure water and 500g sweeteners（498g white sugar, 2g Sucraloses）Agitator is added, is stirred
Mix uniformly；
（4）High speed shear：By step（3）The milk of mixing preparation is placed in high-speed shearing machine, with 3000 turns/min speed
Degree shearing 10min；
（5）Homogeneous：The milk sheared is warming up to 75 DEG C of progress homogeneous, homogenization pressure 30Mpa；
（6）Sterilization, cooling：Milk after homogeneous is sterilized, sterilization temperature is 98 DEG C, sterilizing time 10min, so
Afterwards, 42 DEG C are cooled to；
（7）Add strain：500g Yoghourt fermentation lactobacillus inoculations are added into the 10kg milks after sterilization（Streptococcus thermophilus and
Lactobacillus bulgaricus, Danisco A/S BJ Rep Office's production）；
（8）Filling and fermentation：Fermenting cellar is sent into after filling and capping, the temperature of fermenting cellar is 32 DEG C, and fermentation time is about
12h, acidity reach 70oFermentation is terminated during T；
（9）Refrigeration and after-ripening：The Yoghourt for completing fermentation procedure is put into environment temperature to be arranged in 2~6 DEG C of freezer, deposited
Put 24h and produce low-temperature yoghurt.
Gained low-temperature yoghurt products taste is smooth, and institutional framework malleable is good.
Divided below for the Effect On Gelatinization Characteristics of mixing starch in the main starch used in embodiment and embodiment 3,4
Analysis.
The analysis of pasting contrast table of mixing starch in several main starch of table 1 and embodiment 3,4
Interpretation of result：
（1）As shown in Table 1, its Effect On Gelatinization Characteristics of different starch performance differs greatly, and comprehensive descision highest viscosity, keeps viscous
Degree, damaged value, final viscosity, recycled LDPE and gelatinization point understand that farina, the combination property of lotus root starch are substantially better than other
Several starch, these performances embody in the thickening that is added to as stabilizer played in Yoghourt, stablizing effect；
（2）In the Pasting properties data of starch, highest viscosity, final viscosity and the recycled LDPE of product and finished yogurt prod
Institutional framework is closely related, and product is easily brought back to life if recycled LDPE height, causes Yoghourt whey precipitation phenomenon or partially hard, partially crisp easily occur
Deng.Such as when ground rice or cornstarch is used alone, it is ineffective, it is primarily due in ground rice, cornstarch inclined containing amylose
Height, its recycled LDPE is also higher, is also easy to produce retrogradation at low temperature, as a result causes Yoghourt structure partially hard, partially crisp, whey easily occurs
Precipitation phenomenon；
（3）As known from Table 1, the recycled LDPE of farina is minimum, but its highest viscosity is also maximum, in actual application
In individually addition farina and not up to expected antiageing effect, and Yoghourt institutional framework is partially hard, shows fragility；It is and single
Solely carried out using lotus root starch or using part lotus root starch and other starch after necessarily matching, its recycled LDPE is all relatively low, and finished yogurt prod
Surface microstructure is soft, flexible, does not tend to have whey precipitation, and the moderate slipping of mouthfeel hardness is good.Certainly, in practical application mistake
Also can have the mixed stabilizer of different ratio its application effect in journey has a different, but its difference degree is significantly lower than using
The situation of single starch, therefore employed in the present invention using lotus root starch as integral component, then be aided with other starch and be combined, purpose makes
The advantage and disadvantage of various starch are complementary to one another, final to realize the purpose for improving Quality of Yoghourt structure and mouthfeel.
Compared with the syneresis rate of Yoghourt and commercially available yoghourt prepared by embodiment 3,4, shock resistance, tissue morphology, detection,
It is as follows to predominantly detect method：
（1）Syneresis rate detection method：
By the folding strip into about 1.5 cm of quantitative analysis filter paper, cut and numbered with scissors, weighing has been compiled
Number the quality of filter paper be designated as M1, draw Yoghourt supernatant liquor with filter paper, weigh filter paper and be designated as M2, note Yoghourt net weight is M3：
Syneresis rate（%）=100·（M2-M1）/M3
（2）The assay method of Yoghourt shock resistance：
Old Yoghourt is placed on reciprocating sieve, 2h is shaken with 120 times/min, the institutional framework and whey for observing old Yoghourt separate out
Situation, to prove its shock resistance.Antidetonation sex expression is preferable, and Yoghourt surface separates out or increased without cracking, without obvious whey after vibrations
It is more；
（3）Structural state detects：The main method using its internal structure of range estimation and destruction surface observation.
Leading indicator testing result contrast table after the yoghurt example of table 2 is stored 10 days
Interpretation of result：As known from Table 1（1）Syneresis rate：Using stabilizer of the present invention prepare Yoghourt, its whey eduction rate compared with
It is few, better than market purchasing sample；（2）Shock resistance：The Yoghourt prepared using stabilizer of the present invention, its shock resistance is than other control samples
Product shock resistance is preferable, and equal flawless produces, and only whey separates out liquid and increased；（3）Minimum additive product in commercially available yoghourt
Planting has 2 kinds, up to 5 kinds of some, and without any additive in this project；（4）From commercially available yoghourt 4 as can be seen that making solidification shape
The product of any thickening power is not added with during Yoghourt, its quality appearance is relatively worst.
To sum up, Yoghourt prepared by yoghourt stabilizer of the present invention is added, its performance indications is better than market like product or and city
Field like product is suitable.
Claims (9)
- A kind of 1. yoghourt stabilizer, it is characterised in that：Formed by following raw materials according compounding, the parts by weight of raw material are：10~50 parts of lotus root starch10~20 parts of wheaten starch10~30 parts of farina10~40 parts of ground rice5~35 parts of glutinous rice flour.
- 2. yoghourt stabilizer according to claim 1, it is characterised in that：The ground rice, glutinous rice flour are through directly crushing or roasting Crushing and processing form after roasting, expanded.
- A kind of 3. method for preparing low-temperature yoghurt with the yoghourt stabilizer of claim 1 or 2, it is characterised in that：Operating procedure It is as follows：（1）Dissolving：By the yoghourt stabilizer and fresh milk in mass ratio 1:0.5~4 dissolving, stirs, obtains mixing milk；（2）Gelatinization：Another take is heated to 70~98 DEG C of fresh milk and step（1）Gained mixes milk according to mass ratio 2~5:1 stirring Mixing, 5~30min is incubated, is gelatinized mixing milk, obtains gelatinization milk；（3）Mix：In step（2）Sweetener is added in gained gelatinization milk, and adds stabilizer or fresh milk so that step （1）~（3）Middle mass fraction amounts to, and stabilizer is 1~10 part, and fresh milk is 80~91 parts, and sweetener is 2~10 parts, mixes, stirs Mix；（4）High speed shear：By step（3）The milk of mixing preparation under 2000~4000 turns/min rotating speed, high speed shear 5~ 10min；（5）Homogeneous：After the milk sheared is warming up into 60~80 DEG C, under 18~30MPa homogenization pressures, homogeneous is carried out；（6）Sterilization, cooling：Milk after homogeneous is sterilized, cooled down after sterilization；（7）Add strain：Add equivalent to step（3）The Yoghourt fermentation strain of middle all materials gross mass 1.5~5%, stirring are equal It is even；（8）Filling and fermentation：Fermented after filling and capping, when acidity >=60 oFermentation is terminated during T；（9）Refrigeration and after-ripening：Yoghourt refrigeration, the after-ripening of fermentation procedure will be completed, produce low-temperature yoghurt.
- 4. the method for low-temperature yoghurt is prepared according to claim 3, it is characterised in that：Step（1）~（3）In, the fresh milk Quality index meets following standard, and 3.2~4.0 wt% of fat, the wt% of protein 2.95~3.5, non-fat solid 8.1~ 15wt%, acidity 14~18 oT。
- 5. according to the method for preparing low-temperature yoghurt of claim 3 or 4, it is characterised in that：Step（6）In, the sterilization is adopted With pasteurize, the temperature of sterilization is 80~98 DEG C, and the time of sterilization is 5~30 min, and the temperature of cooling is 38~42 DEG C；Step Suddenly（7）In, the Yoghourt fermentation strain is lactic acid bacteria, including Bifidobacterium Bifidum, Lactobacillus casei, streptococcus thermophilus, thermophilic cold chain ball One or more in bacterium or lactobacillus bulgaricus.
- 6. according to the method for preparing low-temperature yoghurt of claim 3 or 4, it is characterised in that：Step（8）In, the fermentation Temperature is 30~45 DEG C, and the time of fermentation is 3~12h；Step（9）In, the temperature of the refrigeration is 2~6 DEG C, the time of after-ripening For 24~36h.
- 7. according to the method for preparing low-temperature yoghurt of claim 3 or 4, it is characterised in that：Step（1）~（3）In, it is described fresh The suitable milk of protein content that milk is modulated by milk powder substitutes；Or when using milk powder as Yoghourt raw material, step（1）~ （3）It is separately added into the water equivalent to Milk quality needed for the step, step（3）Middle addition is equivalent to step（1）~（3）It is required fresh The milk powder of protein content in milk.
- 8. the method for low-temperature yoghurt is prepared according to claim 5, it is characterised in that：Step（1）~（3）In, the fresh milk Substituted by the suitable milk of the protein content of milk powder modulation；Or when using milk powder as Yoghourt raw material, step（1）~ （3）It is separately added into the water equivalent to Milk quality needed for the step, step（3）Middle addition is equivalent to step（1）~（3）It is required fresh The milk powder of protein content in milk.
- 9. the method for low-temperature yoghurt is prepared according to claim 6, it is characterised in that：Step（1）~（3）In, the fresh milk Substituted by the suitable milk of the protein content of milk powder modulation；Or when using milk powder as Yoghourt raw material, step（1）~ （3）It is separately added into the water equivalent to Milk quality needed for the step, step（3）Middle addition is equivalent to step（1）~（3）It is required fresh The milk powder of protein content in milk.
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| CN109769937A (en) * | 2017-11-15 | 2019-05-21 | 内蒙古伊利实业集团股份有限公司 | A kind of malto-oligosaccharide Yoghourt and preparation method thereof |
| CN112385704A (en) * | 2019-08-19 | 2021-02-23 | 内蒙古伊利实业集团股份有限公司 | Preparation method of lotus root juice-containing yoghourt |
| CN111011511A (en) * | 2019-11-27 | 2020-04-17 | 辽宁欧亚牧场生物科技有限公司 | Normal-temperature stable low-temperature yoghourt and preparation method thereof |
| CN111387286A (en) * | 2020-04-10 | 2020-07-10 | 安徽顺鑫盛源生物食品有限公司 | Set rice milk yoghourt and preparation method thereof |
| CN114617165A (en) * | 2020-12-14 | 2022-06-14 | 内蒙古蒙牛乳业（集团）股份有限公司 | Milk porridge without food additive and preparation method thereof |
| CN114617167A (en) * | 2020-12-14 | 2022-06-14 | 内蒙古蒙牛乳业（集团）股份有限公司 | Milk grain composition without food additive and preparation method thereof |
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| CN1060765A (en) * | 1990-10-26 | 1992-05-06 | 南京中医学院 | The method for making of the composite custard of convenient health care |
| US20030148011A1 (en) * | 2002-02-06 | 2003-08-07 | Trksak Ralph M. | Stabilizer for acidified milk beverages |
| CN1294839C (en) * | 2004-08-11 | 2007-01-17 | 大连轻工业学院 | Functional instant millet gruel |
| CN101180987B (en) * | 2007-12-04 | 2010-10-13 | 内蒙古蒙牛乳业（集团）股份有限公司 | Set type seasoning yoghourt and preparation method thereof |
| CN101715824B (en) * | 2009-12-30 | 2012-07-18 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghurt containing physically denatured starch, and preparation method thereof |
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