CN104798881B - A kind of low fat yoghurt without sugar - Google Patents
A kind of low fat yoghurt without sugar Download PDFInfo
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- CN104798881B CN104798881B CN201510210941.2A CN201510210941A CN104798881B CN 104798881 B CN104798881 B CN 104798881B CN 201510210941 A CN201510210941 A CN 201510210941A CN 104798881 B CN104798881 B CN 104798881B
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Abstract
The present invention adds 6 ketoses, Nystose, cassia gum, stearyl lactate in formula, can improve due to being free of that white granulated sugar, fat content are relatively low in low fat yoghurt without sugar and the bad phenomenons such as the stickiness that occurs is low, poor taste, whey are precipitated.Pretreated lycopene and bata-carotene are after rational proportion, it can promote the improvement of the bad phenomenons such as 6 ketoses, Nystose, cassia gum, stearyl lactate low to stickiness, poor taste, whey precipitation, so that low fat yoghurt without sugar viscosity and mouthfeel are more preferable, but also occurs the problem of number of viable declines to a great extent in low fat yoghurt without sugar simultaneously.We pass through exploration discovery, with reference to the special process of the present invention, it can solve the problems, such as that number of viable declines to a great extent, while ensure that pretreated lycopene and bata-carotene improve viscosity and the facilitation of mouthfeel effect to 6 ketoses, Nystose, cassia gum, stearyl lactate.
Description
Technical field
The present invention relates to a kind of Yoghourt more particularly to a kind of low fat yoghurt without sugar.
Background technology
In recent years, increase with fat and diabetes patient, consumer is quicker for the fat in food and white granulated sugar
Sense, more and more people are more likely to low-sugar low-fat food.Yoghourt enhances the immunity of body because it can improve intestinal environment
Health factors is waited to be increasingly subject to consumers, however most of Yoghourts are all containing sugar and fat, make many consumers hope and
Step.The sugar less low fat Yoghourt for developing high-quality can meet the needs of people are to Yoghourt nutritive value, while eliminate the need for control sugar
Divide the misgivings with the crowd of fat regimen.
Yoghourt is a kind of semisolid milk product, is the mixture of the standardized milk by heating, through streptococcus thermophilus
With curdled milk prod obtained from the fermentation of the synergistic effect of German-style lactobacillus subspecies bulgaricus, must contain in final products big
The viable bacteria of amount.And the content of Lactis In Yoghurt viable count is to weigh an important indicator of Yoghourt nutritive value.
7% or so white granulated sugar is usually added in Yoghourt, white granulated sugar reconciles jointly except the lactic acid generated with lactobacillus-fermented
It assigns outside the sour-sweet mouthfeel of Yoghourt, for increasing soluble solid content in Yoghourt and then improving the effect of product stability.
Fat also plays an important role in addition to having certain stable emulsifying effect for the fine and smooth mouthfeel for improving Yoghourt.Low fat is without saccharic acid
Milk is because lacking white granulated sugar, and compared to common Yoghourt, solid content is low, causes product viscosity seriously relatively low, is easy to cause product
Occur whey precipitation, lamination within the shelf-life.
The content of the invention
It is an object of the invention to provide a kind of low fat yoghurt without sugar, and the Yoghourt is in good taste, and no whey is precipitated in the shelf-life
And lamination, number of viable is more, and nutritive value is high.
The present invention is achieved by the following scheme：
A kind of preparation method of low fat yoghurt without sugar, includes the following steps：
1）Raw milk is subjected to ungrease treatment so that percentage of fat mass content≤1.5% in raw milk obtains low
Fat raw material breast；
2）Compound additive and lycopene after pretreatment are added in into low-fat neutral base breast, is then heated to 40-48
DEG C, beta carotene after pretreatment is added in after stirring 10-15min, is heated to 60-65 DEG C, is obtained after stirring 20-30min
Feed liquid；
3）By step 2）Obtained feed liquid carries out homogenization, and 90-95 DEG C of 5 min of sterilization are inoculated with when being cooled to 40-42 DEG C
Leavening, 42 DEG C of fermentation 4-5h, is cooled to 18-25 DEG C, obtains acidified milk；
4）By step 3）Obtained acidified milk carries out back pressure processing, filling, refrigeration, after-ripening to get low fat yoghurt without sugar；
The mass ratio of the compound additive and low-fat neutral base breast is compound additive：Low-fat neutral base breast=（1.5-
2.5）：1000；
The weight ratio of each raw material is 6- ketoses in the compound additive：Nystose：Cassia gum：Stearoyl breast
Sour calcium=（50-60）：（20-30）：（5-10）：1；
The weight ratio of the compound additive and beta carotene, lycopene is compound additive：Beta carotene：Kind
Lycopene=100：（15-35）：（0.1-0.5）；
The processing method of the lycopene after pretreatment is：It is 80- that volume fraction is added in into lycopene
95% ethyl alcohol, volume fraction is that the weight of the ethyl alcohol of 80-95% is 5-8 times of lycopene weight, then at 30-40 DEG C,
Holding supersonic frequency is 200-300W, after being ultrasonically treated 30-40min heating remove ethyl alcohol to get to pretreated tomato red
Element；
The processing method of the beta carotene after pretreatment is：Beta carotene is smashed it through into 40-60 mesh sieves,
It places it in again in 90-100 DEG C of steam and handles 1-3min, be then rapidly cooled to 20-25 DEG C, stand after 1-2h with 150 W
Infrared bulb vertical irradiation 2-5min to get to pretreated beta carotene；
The first class pressure of the homogeneous is 16-17Mpa, secondary pressure 3-4Mpa；The leavening, back pressure processing,
Filling, refrigeration, after-ripening are this field conventional selection or operation；
The present invention add 6- ketoses, Nystose, cassia gum, stearyl lactate in formula, can improve by
In low fat yoghurt without sugar without white granulated sugar, that fat content is relatively low and the stickiness that occurs is low, poor taste, whey are precipitated etc. is bad
Phenomenon.Pretreated lycopene and beta carotene can promote 6- ketoses, Nystose, determine after rational proportion
The improvement for the bad phenomenons such as gelatin, stearyl lactate are low to stickiness, poor taste, whey are precipitated so that low fat sugar-free
Absolute acid stability and mouthfeel are more preferable, but also occur that low fat yoghurt without sugar number of viable within the shelf-life declines to a great extent simultaneously asks
Topic.We pass through exploration discovery, with reference to the special process of the present invention, can solve the problems, such as that number of viable declines to a great extent, and protects simultaneously
Demonstrate,proving pretreated lycopene and beta carotene improves 6- ketoses, Nystose, cassia gum, stearyl lactate
The facilitation of sour milk stability and mouthfeel effect.
Advantages of the present invention is as follows：
1. product stability is good, in good taste, no whey precipitation and lamination in the shelf-life；
2. number of viable is more, nutritive value is high.
Low fat yoghurt without sugar meets demand of the people to Yoghourt nutritive value, while eliminates the need for control sugar and fat
The misgivings of the crowd of intake, meet market trend.
Specific embodiment
Embodiment 1：A kind of preparation method of low fat yoghurt without sugar, includes the following steps：
1）Raw milk is subjected to ungrease treatment so that percentage of fat mass content≤1.5% in raw milk obtains low
Fat raw material breast；
2）Compound additive and lycopene after pretreatment are added in into low-fat neutral base breast, is then heated to 45 DEG C,
Beta carotene after pretreatment is added in after stirring 12min, is heated to 62 DEG C, feed liquid is obtained after stirring 25min；
3）By step 2）Obtained feed liquid carries out homogenization, 93 DEG C of 5 min of sterilization, inoculation fermentation when being cooled to 41 DEG C
Agent, 42 DEG C of fermentation 4.5h, is cooled to 20 DEG C, obtains acidified milk；
4）By step 3）Obtained acidified milk carries out back pressure processing, filling, refrigeration, after-ripening to get low fat yoghurt without sugar；
The mass ratio of the compound additive and low-fat neutral base breast is compound additive：Low-fat neutral base breast=2.0：1000；
The weight ratio of each raw material is 6- ketoses in the compound additive：Nystose：Cassia gum：Stearoyl breast
Sour calcium=55：25：8：1；
The weight ratio of the compound additive and beta carotene, lycopene is compound additive：Beta carotene：Kind
Lycopene=100：25：0.3；
The processing method of the lycopene after pretreatment is：It is 90% that volume fraction is added in into lycopene
Ethyl alcohol, volume fraction is that the weight of 90% ethyl alcohol is 6 times of lycopene weight, then at 35 DEG C, keeps supersonic frequency
For 250W, it is ultrasonically treated heating after 35min and removes ethyl alcohol to get to pretreated lycopene；
The processing method of the beta carotene after pretreatment is：Beta carotene is smashed it through into 50 mesh sieves, then
It places it in 95 DEG C of steam and handles 2min, be then rapidly cooled to 22 DEG C, stand after 1.5h with the infrared bulb of 150 W
Vertical irradiation 3min is to get to pretreated beta carotene；
The first class pressure of the homogeneous is 16.5Mpa, secondary pressure 3.5Mpa；The leavening, back pressure processing fill
Dress, refrigeration, after-ripening are this field conventional selection or operation.
Embodiment 2：A kind of preparation method of low fat yoghurt without sugar, includes the following steps：
1）Raw milk is subjected to ungrease treatment so that percentage of fat mass content≤1.5% in raw milk obtains low
Fat raw material breast；
2）Compound additive and lycopene after pretreatment are added in into low-fat neutral base breast, is then heated to 40 DEG C,
Beta carotene after pretreatment is added in after stirring 10min, is heated to 60 DEG C, feed liquid is obtained after stirring 20min；
3）By step 2）Obtained feed liquid carries out homogenization, 90 DEG C of 5 min of sterilization, inoculation fermentation when being cooled to 40 DEG C
Agent, 42 DEG C of fermentation 4h, is cooled to 18 DEG C, obtains acidified milk；
4）By step 3）Obtained acidified milk carries out back pressure processing, filling, refrigeration, after-ripening to get low fat yoghurt without sugar；
The mass ratio of the compound additive and low-fat neutral base breast is compound additive：Low-fat neutral base breast=1.5：1000；
The weight ratio of each raw material is 6- ketoses in the compound additive：Nystose：Cassia gum：Stearoyl breast
Sour calcium=50：20：5：1；
The weight ratio of the compound additive and beta carotene, lycopene is compound additive：Beta carotene：Kind
Lycopene=100：15：0.1；
The processing method of the lycopene after pretreatment is：It is 80% that volume fraction is added in into lycopene
Ethyl alcohol, volume fraction is that the weight of 80% ethyl alcohol is 5 times of lycopene weight, then at 30 DEG C, keeps supersonic frequency
For 200W, it is ultrasonically treated heating after 30min and removes ethyl alcohol to get to pretreated lycopene；
The processing method of the beta carotene after pretreatment is：Beta carotene is smashed it through into 40 mesh sieves, then
It places it in 90 DEG C of steam and handles 1min, be then rapidly cooled to 20 DEG C, hung down after standing 1h with the infrared bulb of 150 W
Straight irradiation 2min is to get to pretreated beta carotene.
Remaining is the same as embodiment 1.
Embodiment 3：A kind of preparation method of low fat yoghurt without sugar, includes the following steps：
1）Raw milk is subjected to ungrease treatment so that percentage of fat mass content≤1.5% in raw milk obtains low
Fat raw material breast；
2）Compound additive and lycopene after pretreatment are added in into low-fat neutral base breast, is then heated to 48 DEG C,
Beta carotene after pretreatment is added in after stirring 15min, is heated to 65 DEG C, feed liquid is obtained after stirring 30min；
3）By step 2）Obtained feed liquid carries out homogenization, 95 DEG C of 5 min of sterilization, inoculation fermentation when being cooled to 42 DEG C
Agent, 42 DEG C of fermentation 5h, is cooled to 25 DEG C, obtains acidified milk；
4）By step 3）Obtained acidified milk carries out back pressure processing, filling, refrigeration, after-ripening to get low fat yoghurt without sugar；
The mass ratio of the compound additive and low-fat neutral base breast is compound additive：Low-fat neutral base breast=2.5：1000；
The weight ratio of each raw material is 6- ketoses in the compound additive：Nystose：Cassia gum：Stearoyl breast
Sour calcium=60：30：10：1；
The weight ratio of the compound additive and beta carotene, lycopene is compound additive：Beta carotene：Kind
Lycopene=100：35：0.5；
The processing method of the lycopene after pretreatment is：It is 95% that volume fraction is added in into lycopene
Ethyl alcohol, volume fraction is that the weight of 95% ethyl alcohol is 8 times of lycopene weight, then at 40 DEG C, keeps supersonic frequency
For 300W, it is ultrasonically treated heating after 40min and removes ethyl alcohol to get to pretreated lycopene；
The processing method of the beta carotene after pretreatment is：Beta carotene is smashed it through into 60 mesh sieves, then
It places it in 100 DEG C of steam and handles 3min, be then rapidly cooled to 25 DEG C, hung down after standing 2h with the infrared bulb of 150 W
Straight irradiation 5min is to get to pretreated beta carotene.
Remaining is the same as embodiment 1.
Embodiment 4：A kind of preparation method of low fat yoghurt without sugar, includes the following steps：
1）Raw milk is subjected to ungrease treatment so that percentage of fat mass content≤1.5% in raw milk obtains low
Fat raw material breast；
2）Compound additive and lycopene after pretreatment are added in into low-fat neutral base breast, is then heated to 50 DEG C,
Beta carotene after pretreatment is added in after stirring 20min, is heated to 55 DEG C, feed liquid is obtained after stirring 18min；
3）By step 2）Obtained feed liquid carries out homogenization, 85 DEG C of 5 min of sterilization, inoculation fermentation when being cooled to 45 DEG C
Agent, 42 DEG C of fermentation 3.5h, is cooled to 15 DEG C, obtains acidified milk；
4）By step 3）Obtained acidified milk carries out back pressure processing, filling, refrigeration, after-ripening to get low fat yoghurt without sugar；
The mass ratio of the compound additive and low-fat neutral base breast is compound additive：Low-fat neutral base breast=3：1000；
The weight ratio of each raw material is 6- ketoses in the compound additive：Nystose：Cassia gum：Stearoyl breast
Sour calcium=48：32：11：1；
The weight ratio of the compound additive and beta carotene, lycopene is compound additive：Beta carotene：Kind
Lycopene=100：13：0.6；
The processing method of the lycopene after pretreatment is：It is 75% that volume fraction is added in into lycopene
Ethyl alcohol, volume fraction is that the weight of 75% ethyl alcohol is 4 times of lycopene weight, then at 42 DEG C, keeps supersonic frequency
For 190W, it is ultrasonically treated heating after 25min and removes ethyl alcohol to get to pretreated lycopene；
The processing method of the beta carotene after pretreatment is：Beta carotene is smashed it through into 60 mesh sieves, then
It places it in 105 DEG C of steam and handles 4min, be then rapidly cooled to 28 DEG C, stand after 2.5h with the infrared bulb of 150 W
Vertical irradiation 1min is to get to pretreated beta carotene.
Remaining is the same as embodiment 1.
Embodiment 5：A kind of preparation method of low fat yoghurt without sugar, includes the following steps：
1）Raw milk is subjected to ungrease treatment so that percentage of fat mass content≤1.5% in raw milk obtains low
Fat raw material breast；
2）Compound additive is added in into low-fat neutral base breast, feed liquid is obtained after stirring 25min；
3）By step 2）Obtained feed liquid carries out homogenization, 92 DEG C of 5 min of sterilization, inoculation fermentation when being cooled to 40 DEG C
Agent, 42 DEG C of fermentation 4.5h, is cooled to 20 DEG C, obtains acidified milk；
4）By step 3）Obtained acidified milk carries out back pressure processing, filling, refrigeration, after-ripening to get low fat yoghurt without sugar；
The mass ratio of the compound additive and low-fat neutral base breast is compound additive：Low-fat neutral base breast=2.0：1000；
The weight ratio of each raw material is 6- ketoses in the compound additive：Nystose：Cassia gum：Stearoyl breast
Sour calcium=55：25：8：1；
The first class pressure of the homogeneous is 16.5Mpa, secondary pressure 3.5Mpa；The leavening, back pressure processing fill
Dress, refrigeration, after-ripening are this field conventional selection or operation.
Embodiment 6：A kind of preparation method of low fat yoghurt without sugar, includes the following steps：
1）Raw milk is subjected to ungrease treatment so that percentage of fat mass content≤1.5% in raw milk obtains low
Fat raw material breast；
2）Compound additive and lycopene after pretreatment and beta carotene, stirring are added in into low-fat neutral base breast
Feed liquid is obtained after 25min；
3）By step 2）Obtained feed liquid carries out homogenization, 92 DEG C of 5 min of sterilization, inoculation fermentation when being cooled to 42 DEG C
Agent, 42 DEG C of fermentation 4.5h, is cooled to 20 DEG C, obtains acidified milk；
4）By step 3）Obtained acidified milk carries out back pressure processing, filling, refrigeration, after-ripening to get low fat yoghurt without sugar；
Remaining is the same as embodiment 1.
Test example 1：Yoghourt made from embodiment 1-6 is carried out to the comparison of quality, smooth degree, the several aspects of astringent sense, each
Full marks are 100 points, and subjective appreciation is completed by 40 valuation officers.Then effect is good by the high person of preceding two index scores, and latter score is low
Person's effect is good, as a result such as table 1.
1 mouthfeel results contrast of table
Test example 2：It takes and each 4 bottles of Yoghourt made from the method for embodiment 1-6 is respectively adopted, date of manufacture all same, examination
The phase is tested as 20 days.The 1st day whey amount of precipitation of each group Yoghourt and beneficial bacterium number of viable are detected, places in 4 DEG C of refrigerators preserve respectively,
The beneficial bacterium number of viable that contains of each group was measured at the 5th, 10,20 day respectively, and after detecting placement 20 days, the whey of each group Yoghourt
Amount of precipitation the results are shown in Table 2 and table 3.
2 whey amount of precipitation results contrast of table
3 beneficial bacterium number of viable of table compares
From above-mentioned experiment, embodiment 1-3（Every technical parameter is in the range of technical solution of the present invention）It is obtained
Yoghourt it is good in taste, whey amount of precipitation is few in the shelf-life, beneficial bacterium number of viable is more, better than other experimental groups, especially with
1 corresponding experimental group best results of embodiment.Embodiment 6 is with the addition of pretreated beta carotene and tomato red in formula
Element, but production technology not using the present invention, soured milk whey amount of precipitation obtained, mouthfeel effect and embodiment 1 are close, but have
The trend that declines to a great extent is presented in beneficial bacteria number of viable within the shelf-life.
Claims (1)
1. a kind of low fat yoghurt without sugar, it is characterised in that：Preparation method includes the following steps：
1）Raw milk is subjected to ungrease treatment so that percentage of fat mass content≤1.5% in raw milk obtains low fat original
Material breast；
2）Compound additive and lycopene after pretreatment are added in into low-fat neutral base breast, is then heated to 45 DEG C, stirring；
β-carrotene after pretreatment is added in after 12min, is heated to 62 DEG C, feed liquid is obtained after stirring 25min；
3）By step 2）Obtained feed liquid progress homogenization, 93 DEG C of 5 min of sterilization, inoculating starter when being cooled to 41 DEG C, 42
DEG C fermentation 4.5h, be cooled to 20 DEG C, obtain acidified milk；
4）By step 3）Obtained acidified milk carries out back pressure processing, filling, refrigeration, after-ripening to get low fat yoghurt without sugar；
The mass ratio of the compound additive and low-fat neutral base breast is compound additive：Low-fat neutral base breast=2.0：1000 ；
The weight ratio of each raw material is 6- ketoses in the compound additive：Nystose：Cassia gum：Stearoyl lactylates
Calcium=55：25 ：8 ：1 ；
The weight ratio of the compound additive and β-carrotene, lycopene is compound additive：β-carrotene：Tomato
Red pigment=100：25 ：0.3 ；
The processing method of the lycopene after pretreatment is：The second that volume fraction is 90% is added in into lycopene
Alcohol, volume fraction is that the weight of 90% ethyl alcohol is 6 times of lycopene weight, and then at 35 DEG C, holding supersonic frequency is
250W, after being ultrasonically treated 35min heating remove ethyl alcohol to get to pretreated lycopene；
The processing method of the β-carrotene after pretreatment is：β-carrotene is smashed it through into 50 mesh sieves, then will
It, which is placed in 95 DEG C of steam, handles 2min, is then rapidly cooled to 22 DEG C, stands after 1.5h with the infrared bulb of 150 W
Vertical irradiation 3min is to get to pretreated β-carrotene；
The first class pressure of the homogeneous is 16.5Mpa, secondary pressure 3.5Mpa.
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