CN104585317A - Chondroitin-sulfate-containing yogurt and preparation method - Google Patents
Chondroitin-sulfate-containing yogurt and preparation method Download PDFInfo
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- CN104585317A CN104585317A CN201510035743.7A CN201510035743A CN104585317A CN 104585317 A CN104585317 A CN 104585317A CN 201510035743 A CN201510035743 A CN 201510035743A CN 104585317 A CN104585317 A CN 104585317A
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Abstract
The invention provides a chondroitin-sulfate-containing yogurt, which is prepared by taking chondroitin sulfate as a stabilizer. Aiming at the situations that whey is easily separated, butterfat floats up and the system is unstable during the fermentation and storage of yogurt, an optimal amount of chondroitin sulfate is added into a fermentation system, so that the stability of the yogurt is effectively improved, and the stability of the yogurt system in long shelf life is effectively guaranteed. In addition, the prepared yogurt does not contain a tackifier and a stabilizer universally used in the fermented milk industry, and the damage of all additives to the mouth feel and flavor of the product can be avoided. For the chondroitin-sulfate-containing yogurt, the flavor is promoted rather than damaged, and the mouth feel is smooth.
Description
Technical field
The invention belongs to liquid diary product processing technique field, be specifically related to Yoghourt of a kind of sulfur acid chondroitin and preparation method thereof.
Background technology
Along with the aggravation of China's aging population, population health problem highlights gradually, how to improve the national general level of the health, strengthens the fitness of the people, delay senility the problem becoming and receive much concern.Along with the fast development of national economy, the living standard of people obtains unprecedented lifting, " how to eat " and also replace " how having enough " and become the topic that common people are concerned about the most, therefore functional nutrient food or health food are more and more subject to pursuing of people.And the acidified milk come by the development of cattle and sheep breast, namely Yoghourt etc. have also become the important component part in people's diet.
But Yoghourt often there will be the problem that fat floating and whey are separated out during the fermentation, affect the stability of system and the mouthfeel of product and quality.For addressing this problem, manufacturer often adds the food additives such as various thickener or emulsifying agent.Do not have nutrition and health care effect because food additives itself are many, the long-term edible side effect that can bring other on the contrary, this and public being contemplated to be do not match.
Summary of the invention
The object of the present invention is to provide a kind of Yoghourt of sulfur acid chondroitin, good stability can be kept, there is again good mobility, mouthfeel and local flavor, thus make up the deficiencies in the prior art.
First the present invention provides a kind of purposes of chondroitin sulfate, and namely it is preparing the application in dairy products;
Described dairy products are preferably fermented dairy product; Further be preferably Yoghourt;
The present invention also provides a kind of Yoghourt, prepares as stabilizing agent with chondroitin sulfate;
Preferred as embodiment, above-mentioned Yoghourt includes chondroitin sulfate, animal breast, the sugar of fermentation and Yoghourt fermentation bacterium;
Wherein chondroitin sulfate is preferably 0.1 ~ 1 part, animal breast 90 ~ 95 parts;
Described chondroitin sulfate is one or more in chondroitin sulfate or its sodium salt, calcium salt;
Described animal breast is cow's milk, one or more in sheep breast or the reconstituted milk that configured by cattle and sheep milk powder;
Described Yoghourt fermentation bacterium is preferably lactic acid bacteria conventional in field of food, such as lactobacillus bulgaricus or streptococcus thermophilus.
The whey that the present invention is directed to Yoghourt fermentation and easily occur in preserving is separated out, butterfat floats and the situation of system instability, chondroitin sulfate is added in fermentation system with optimum addition, thus effectively improve the stability of Yoghourt system, and effectively improve the stability of Yoghourt system within the long shelf-life.In addition, Yoghourt prepared by the present invention containing the thickener generally used in acidified milk industry and stabilizing agent, does not avoid the destruction that various additive brings products taste and local flavor.Add the Yoghourt of chondroitin sulfate, its local flavor is not only destroyed, and is improved on the contrary, and mouthfeel is also more smooth.
Detailed description of the invention
Applicant finds in long-term research, is added on by chondroitin sulfate in the middle of Yoghourt, not only can obtain the nutrition of cattle and sheep breast, can play again the health-care efficacy of chondroitin sulfate.Add in the Yoghourt of chondroitin sulfate the precipitation need not added stabilizing agent and thickener and just can stop fat floating and whey, do not need high-speed stirred just can obtain good mobility simultaneously, improve smooth mouthfeel in addition, and good stability can be had in shelf life, thus facilitate the present invention.
Below in conjunction with embodiment, the present invention is described in detail.
Embodiment 1
The sulfur acid chondroitin Yoghurt formulation of the present embodiment is (in one ton of product):
Preparation technology comprises the following steps:
1, prepare burden: in material-compound tank, add appropriate former milk, be preheated to 50-60 DEG C, white granulated sugar, sodium chondroitin sulfate are slowly added, stirring and dissolving is constant volume after 20 minutes.
2, preheating: preheat temperature controls at 60-65 DEG C.
3, homogeneous: pressure is about 20MPa.
4, sterilization: sterilization temperature 95 DEG C ± 3 DEG C, 5 minutes time.
5, cool: feed temperature in fermentation tank is down to 43 DEG C ± 1 DEG C.
6, inoculation, fermentation: feed liquid squeezed into and added by bacterial classification about three/a period of time in fermentation tank, start and stir, charging terminates rear continuation stirring more ten minutes, and stopping is stirred and started timing fermentation.
7, fermentation termination measures: fermentation termination controlling pH is at 75-80.
8, cool filling: after feed temperature being cooled to 18-25 DEG C after acidity is up to standard, squeeze into storage tank filling.
Above-mentioned preparation method can also adopt other Yoghourt preparation technology reported at present.
The product of sulfur acid chondroitin yoghurt prepared by the present embodiment, its protein content is about 2.81%, and fat content is about 3.28%, cane sugar content about 6%, the viscosity of finished product is about 1910 ~ 1935mPas (BrookfieldLVDV-II+ type No. 64 rotors, 12rpm, room temperature 25 DEG C).This product clean taste when drinking is soft and smooth, sweet and sour taste, has good mouthfeel and local flavor.After tested, the sulfur acid chondroitin yoghurt of the present embodiment is in 4 DEG C of storages of month, and the substantially fat-free floating of product and lamination, precipitate without serious lactoprotein, have good stability.
Embodiment 2
The sulfur acid chondroitin Yoghurt formulation of the present embodiment is (in one ton of product):
Prepare according to the method for embodiment 1, the protein content of the Yoghourt made is about 3.72%, and fat content is about 3.81%, cane sugar content about 6%, the viscosity of finished product is about 700 ~ 730mPas (BrookfieldLVDV-II+ type No. 64 rotors, 12rpm, room temperature 25 DEG C).This product clean taste when drinking is soft and smooth, sweet and sour taste, has good mouthfeel and local flavor.After tested, the sulfur acid chondroitin acidophilus goat milk of the present embodiment is in 4 DEG C of storages of month, and the substantially fat-free floating of product and lamination, precipitate without serious lactoprotein, have good stability.
Embodiment 3
The sulfur acid chondroitin Yoghurt formulation of the present embodiment is (in one ton of product):
The product of the sulfur acid chondroitin Yoghourt of the present embodiment, wherein protein content is about 2.7%, and fat content is about 3.14%, cane sugar content about 8%, the viscosity of finished product is about 71 ~ 75mPas (Brookfield LVDV-II+ type No. 64 rotors, 12rpm, room temperature 25 DEG C).This product smooth in taste when drinking, sweet and sour taste, has good mouthfeel and local flavor.After tested, the sulfur acid chondroitin Yoghourt of the present embodiment is in 4 DEG C of storages of month, and the substantially fat-free floating of product and lamination, precipitate without serious lactoprotein, have good stability.
Embodiment 4
The Yoghurt formulation of the present embodiment is (in one ton of product):
Be prepared according to the preparation method of embodiment 1, the sour milk products protein content made is about 2.80%, fat content is about 3.27%, cane sugar content about 6%, the viscosity of finished product is about 10900 ~ 10940mPas (Brookfield LVDV-II+ type No. 64 rotors, 12rpm, room temperature 25 DEG C).This product mouthfeel when drinking is thick and heavy smooth, and sweet and sour taste has good mouthfeel and local flavor.After tested, the Yoghourt containing commercial stabilizer of the present embodiment is in 4 DEG C of storages of month, and the substantially fat-free floating of product and lamination, precipitate without serious lactoprotein, have good stability.
Embodiment 5 products taste and local flavor taste experiment
Example 1,2,3 and the outturn sample to embodiment 4, carry out taste flavor and taste experiment.Trial test number is totally 100 people (each 50 people of masculinity and femininity of 15 ~ 35 years old), respectively the Yoghourt of the sulfur acid chondroitin of embodiment 1,2,3 and the product of comparative example 1 are tasted (taste sample and be the fresh sample of producing in a week and obtaining), adopt blank scoring mechanism, every full marks 10 points, mark height then represents effective, and carries out overall assessment to the degree of liking of product.Experimental result is recorded in following table:
Table 1: product taste score sheet
As can be seen from this experimental result, all in all, the product of embodiments of the invention is at smooth in taste degree, local flavor and easily topple in degree and obtain liking of most people, and the sour milk products of sulfur acid chondroitin is at smooth in taste degree, local flavor and easily to topple over degree be all improve a lot.
Embodiment 6 product stability is tested
Leave standstill under normal temperature 25 DEG C of placement conditions with the yoghurt example of the Yoghourt of the sulfur acid chondroitin of embodiment 1,2,3 and embodiment 4 and observe, by analyzing the distribution situation of product and precipitation and the stability of condensate rate to product.
(1) visual observations method is: product sterile filling leaves standstill in 250ml Germany SCHOTT DURAN glass reagent bottle.Under static condition, estimate the whole and part state of product in vial, mainly focus on the following aspects: whether structural state has layering; Whether liquid level has bleed phenomenon; Gel and caking phenomenon whether is had in product.
(2) fat floating detection method is: product sterile filling leaves standstill in the colorimetric cylinder of 100ml.Be under static state the fat deposit thickness of the ruler measurement milk superficial white of 0.5mm with precision outside colorimetric cylinder, during reading, sight is looked squarely.
(3) condensate rate detection method is: left standstill in 100ml centrifuge tube by 50g product sterile filling.In normal temperature 25 DEG C, under 2800g centrifugal force condition centrifugal 20 minutes, supernatant sucking-off is weighed, is designated as M, calculates syneresis rate R=M/50 × 100%.
Specific experiment the results are shown in down: 2:
Table 2: experimental result statistical form (30 days) at normal temperature 25 DEG C
By relatively finding out, the product of comparative example has just occurred that in 10 days fat floating and whey are separated out, and the time that product fat floating of the present invention and whey are separated out obviously is later than comparative example, and fat floating amount and water absorption are all obviously less than comparative example, to the action effect highly significant keeping Yoghourt system stability.
After traditional stirred yoghurt fermentation stops, viscosity is higher, and just need can obtain certain mobility through high shear agitation, in prolonged storage, wall cling phenomenon is serious, not easily topples over, and in drinking process, waste is serious.The present invention adds the Yoghourt of chondroitin sulfate, and fermentation does not need stirring can have extraordinary mobility after stopping, and is not only easy to transmission filling, and is easy to topple over, drink, while the good mobility of maintenance, also have good system stability.
By the Yoghourt of interpolation chondroitin sulfate of the present invention, achieve the combination of animal breast and chondroitin sulfate, not only there is the nutrition of animal breast, and there is important health care, make product not only have high nutritive value, strengthen promotion articulation health effect of dairy products, and there is good local flavor and double smooth mouthfeel; Further, the invention solves the stable system sex chromosome mosaicism of Yoghourt, the Yoghourt not needing additive just can ensure to prepare is separated out without serious butterfat floating, whey, and is had good mobility and longer shelf-life within the shelf-life.
Claims (10)
1. an application for chondroitin sulfate, is characterized in that, described application is that chondroitin sulfate is preparing the application in dairy products.
2. apply as claimed in claim 1, it is characterized in that, described dairy products are fermented dairy product.
3. apply as claimed in claim 2, it is characterized in that, described fermented dairy product is Yoghourt.
4. a Yoghourt, is characterized in that described Yoghourt chondroitin sulfate is prepared as stabilizing agent.
5. Yoghourt as claimed in claim 4, is characterized in that, described Yoghourt, includes chondroitin sulfate, animal breast, the sugar fermented and Yoghourt fermentation bacterium in its raw material components prepared.
6. Yoghourt as claimed in claim 4, is characterized in that, described Yoghourt, and its raw material components prepared is chondroitin sulfate, animal breast, the sugar fermented, Yoghourt fermentation bacterium and water.
7. the Yoghourt as described in claim 5 or 6, is characterized in that, described chondroitin sulfate is 0.1 ~ 1 part, animal breast 90 ~ 95 parts.
8. Yoghourt as claimed in claim 7, is characterized in that, described chondroitin sulfate is one or more in chondroitin sulfate or its sodium salt, calcium salt.
9. the Yoghourt as described in claim 5 or 6, is characterized in that, described animal breast is cow's milk, one or more in sheep breast or the reconstituted milk that configured by cattle and sheep milk powder.
10. the Yoghourt as described in claim 5 or 6, is characterized in that, described Yoghourt fermentation bacterium is lactic acid bacteria conventional in field of food.
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| CN201510035743.7A CN104585317A (en) | 2015-01-23 | 2015-01-23 | Chondroitin-sulfate-containing yogurt and preparation method |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5747444A (en) * | 1980-09-04 | 1982-03-18 | Minaminihon Rakunou Kyodo Kk | Fermented oil or fat powder and its preparation |
| JP2005245427A (en) * | 2004-02-05 | 2005-09-15 | Hiroshima Kasei Ltd | Gel-like functional food |
| JP2011200119A (en) * | 2010-03-24 | 2011-10-13 | Nihon Rakuno Kyodo Kk | Method for producing acidic milk beverage, and acidic milk beverage |
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2015
- 2015-01-23 CN CN201510035743.7A patent/CN104585317A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5747444A (en) * | 1980-09-04 | 1982-03-18 | Minaminihon Rakunou Kyodo Kk | Fermented oil or fat powder and its preparation |
| JP2005245427A (en) * | 2004-02-05 | 2005-09-15 | Hiroshima Kasei Ltd | Gel-like functional food |
| JP2011200119A (en) * | 2010-03-24 | 2011-10-13 | Nihon Rakuno Kyodo Kk | Method for producing acidic milk beverage, and acidic milk beverage |
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