CN105010538A - Application of organic barley as ingredient of organic yoghurt and having thickening effect - Google Patents
Application of organic barley as ingredient of organic yoghurt and having thickening effect Download PDFInfo
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- CN105010538A CN105010538A CN201510438413.2A CN201510438413A CN105010538A CN 105010538 A CN105010538 A CN 105010538A CN 201510438413 A CN201510438413 A CN 201510438413A CN 105010538 A CN105010538 A CN 105010538A
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Abstract
The invention provides the application of organic barley flour as an ingredient of organic yoghurt and having a thickening effect, and belongs to the field of processing organic foods. Organic barley flour is used for replacing concentrated milk protein used in the processing of the organic yoghurt, so that the same thickening effect as the concentrated milk protein in the organic yoghurt is achieved; besides, after the organic barley flour is added, the mouth feel and the flavor of the yoghurt are improved, the multiple characteristics of the nutrient characteristic, the inoxidizability and the like of the organic yoghurt are improved to a certain extent, food safety hidden danger does not exist, and the organic barley flour conforms to the processing standard of organic products; in addition, the organic barley is easy to purchase in the market, and can be used for mass production of the organic yoghurt.
Description
Technical field
The invention belongs to Requirement field, especially organic barley powder is as the application of a kind of batching in organic Yoghourt process.
Background technology
Sour milk products is of a great variety in the market, be all with fresh milk or reconstituted milk for raw material, add white granulated sugar and stabilizing agent (comprising emulsifying agent and thickener), inoculate the product of fermented bacterium after fermentation.And organic Yoghourt is as a kind of emerging sour milk products, to produce at it and should choice and operation natural ingredients as much as possible in process, thus ensure the integrality of its organic quality.In organic processing criterion, (GB/T 19630.2-2011) relevant Yoghourt Production allows the substance classes of use little, and according to there being machined basic principle, allow the conventional formulations used must not exceed 5% of gross mass in organic products, this principle limits the interpolation of preparing burden in organic Yoghourt Production significantly, and affects the production & marketing scale of organic Yoghourt further.
By comparing the list of ingredients of existing non-organic acid dairy products on market, be not difficult to find, the thickener wherein added is generally the materials such as gelatin, agar, pectin, carragheen, xanthans.Although the characteristic adding the aspect such as stability and mouthfeel that can improve sour milk products to a certain extent of these chemicals, they are all the food ingredients of non-natural origin, prohibit the use in the processing of organic acid dairy products.This brings many restrictions with regard to giving the production and processing of organic Yoghourt, is unfavorable for the development of organic acid Diary industry.Further, the illegal interpolation of food additives (comprising thickener) in recent years and abuse event, force the producer to be badly in need of finding the higher natural ingredients of edible safety and carry out alternative traditional thickener.
At present, in the actual production process of organic Yoghourt, general employing Evamilk albumen adds in organic Yoghourt, improves the total protein content in product on the one hand, and the total solids content on the other hand by improving product comes viscosity and the stability of improving product.But the production technology of Evamilk albumen is comparatively complicated, cause the production cost of organic Yoghourt higher.The present invention adopts natural organic barley to substitute Evamilk albumen as batching, can either play thickening power, can reduce again the production cost of organic acid dairy products.Simultaneously, because barley has the feature of " three high two low " (high protein, high microsteping, homovitamin, low fat, low sugar), be rich in beta glucan, polyphenol isoreactivity material, the interpolation of barley can also improve the trophism of organic Yoghourt, functional and flavor characteristics further, not only promote the development of organic acid milk producing technology, to the development of organic barley industry, also there is positive facilitation.
Also there is at present both at home and abroad the research much in the thickening power of cereal materials in dairy products, as utilized Semen Tritici aestivi fiber gel and converted starch replacing gelatin, although they can reach on application characteristic replace the effect of gelatin, for the overall qualities of Yoghourt without obvious lifting.And Semen Tritici aestivi fiber gel is commercially not easily bought, greatly limit it and apply on a large scale.Also there is the patented technology about composite modified starch replacing gelatin at home, but there is the residue problem of chemical substance in the production and application process of converted starch, food security hidden danger can be caused, also do not meet the requirement of Requirement.
Mostly existing barley sour milk products is directly to add barley particles in the market, and Yoghourt is after by fermentation, and density can change, and easily causes skewness, occurs the bad quality problems such as floating, sinking.This brings harmful effect not only can to the stability of Yoghourt, and mouthfeel is thick and heavy.But be worth admitting be barley corn be added on the mouthfeel and nutritive value that improve sour milk products to a certain extent, enriched the kind of sour milk products.
Summary of the invention
For the deficiencies in the prior art, the invention provides a kind of organic barley powder to prepare burden and the effect of spacing thickening as organic Yoghourt, organic barley powder is adopted to substitute the Evamilk albumen used in the processing of organic Yoghourt, reach and the identical thickening effect in organic acid dairy products, and after the addition, the mouthfeel of Yoghourt, local flavor gets a promotion, add the multiple characteristic such as nutritive peculiarity and non-oxidizability of organic Yoghourt to a certain extent, there is not food security hidden danger, meet organic products processing criterion, and organic barley is easily being bought on the market, can be used for the large-scale production of organic Yoghourt.
The present invention realizes above-mentioned technical purpose by following technological means.
A kind of organic barley powder or organic barley are starched the batching as organic Yoghourt and are had the purposes of thickening power.
Preferably, the addition of described organic barley powder is 1.5% ~ 5%.
The present invention also comprises a kind of preparation method of organic Yoghourt, carries out homogeneous, sterilization, cooling successively, add leavening and carry out fermentation process, obtain organic Yoghourt, refrigeration after Organic Ingredients breast, sugar and organic barley powder or organic barley slurry being mixed;
Described organic barley powder or organic barley are starched the batching as organic Yoghourt and have thickening power.
Preferably, the addition of described organic barley powder is 1.5% ~ 5%.
In such scheme, the addition of described sugar is 6% ~ 8%, and the addition of described leavening is 3% ~ 4%.
Preferably, the addition of described sugar is 8%, and the addition of described leavening is 3%.
In such scheme, described Organic Ingredients breast is organic cow's milk of full-cream, partially skimmed or degreasing, or the recombined milk of other components configuration of organic milk powder, cream, whey powder or milk;
Described leavening is one or both hybrid bacterial strains in streptococcus thermophilus, lactobacillus bulgaricus.
In such scheme, the temperature of described fermentation process is 40 ~ 43 DEG C, and described fermentation process stops when pH is 4.1 ~ 4.3, and described refrigerated storage temperature is 4 DEG C.
Preferably, the temperature of described fermentation process is 42 DEG C, and described fermentation process stops when pH is 4.2.
In such scheme, the preparation method of described organic barley powder be described organic barley powder for the organic barley grain that will shell carry out pulverizing, mistake 100 mesh sieves, at 110 DEG C, cure 15min obtains;
Described organic barley slurry is that described organic barley powder boiling water is reconstituted rear gelatinization process.
Beneficial effect of the present invention:
Organic barley powder in the present invention is applicable equally in common sour milk for the lifting effect of the toughness of organic Yoghourt, namely reaches traditional thickener in alternative Yoghourt by adding pearling cone meal in common sour milk; This interpolation not only ensures the toughness of product, and has enriched the kind of Yoghourt, meets the mouthfeel of people for sour milk products and the diversity requirements of kind.Also expanded the range of application of barley, the by-product adding barley is worth simultaneously.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further illustrated, but protection scope of the present invention is not limited to this.
Adopt organic barley powder of the present invention to process organic Yoghourt, mutually compare with adopting organic Yoghourt of Evamilk Protein processing, by measuring the physicochemical property such as viscosity, texture characteristic of organic barley Yoghourt and organic Yoghourt, evaluate the thickening effect of organic barley.
The method of the organic Yoghourt of employing Evamilk Protein processing is: fully (Evamilk albumen take organic milk as raw material for mixing organic milk and Evamilk albumen, obtain through low temperature hyperfiltration technique and spray drying technology), then add the sugar melted in advance.Then homogeneous process is carried out to mixed liquor, and carry out sterilization.Be cooled to 42 DEG C after sterilization terminates, then add leavening (streptococcus thermophilus, lactobacillus bulgaricus etc. are applicable to one or more lactic acid bacteria hybrid bacterial strains of Yoghourt fermentation, need activate in advance) and stir.Under being placed in the condition of 42 DEG C, start to ferment.After fermentation completes, stop fermentation, finished product is put into 4 DEG C of refrigerators immediately and is carried out deepfreeze, after-ripening.
The concrete grammar adopting the organic pearling cone meal of interpolation of the present invention or organic barley slurry to process organic Yoghourt is:
Embodiment 1
The organic barley Yoghourt of the present embodiment is by after liquid Organic Ingredients breast, organic barley slurry, the mixing of organic white granulated sugar, inoculating lactic acid bacterium bacterial classification and product that fermentation obtains.
It is obtained that organic barley slurry is through following steps: take 20g without moldy kernel, the pure organic barley grain that shelled, adopt pulverizer to pulverize it, and cross 100 mesh sieves, obtain even-grained pearling cone meal.Adopting baking oven to cure pearling cone meal again, temperature 110 DEG C, time about 15min, curing to having barley fragrance generation, face light yellow complexion.Adopt volume ratio to be that the boiling water of 1 ﹕ 9 reconstitutes again, in the water-bath of 58 DEG C, gelatinization is about 30min afterwards.40 DEG C are cooled to after starch gelatinization completes, for subsequent use.
The preparation process of the organic barley Yoghourt of the present embodiment is undertaken by following processing step:
15% (30g) organic barley slurries and liquid Organic Ingredients breast (200mL) mixing and stirring, the more organic white granulated sugar adding that 7% (14g) melted in advance, by the abundant blend feedstock of homogeneous and batching.And carrying out sterilization processing rapidly, 90 DEG C of lasting 15min, are cooled to about 42 DEG C after sterilization terminates.The leavening of access 3% (6g), and stirs, and is 4.2, can stops fermentation at 42 DEG C of bottom fermentations to pH.Finished product is 4 DEG C of storages immediately, carry out after-ripening.
Embodiment 2
The organic barley Yoghourt of the present embodiment is after liquid Organic Ingredients breast, white granulated sugar, organic barley powder fully being mixed, inoculation fermentation bacterial classification, product obtained after fermentation certain hour.
Wherein, organic barley powder is obtained by following steps: take 20g without moldy kernel, the pure organic barley grain that shelled, and adopts pulverizer to pulverize it, and crosses 100 mesh sieves, obtain even-grained pearling cone meal.Adopting baking oven to cure pearling cone meal again, temperature 110 DEG C, time about 15min, curing to having barley fragrance generation, face light yellow complexion.
The preparation process of the present embodiment organic barley Yoghourt is undertaken by following processing step:
Concrete, 7% (14g) organic white granulated sugar, 1.5% (3g) organic barley powder are pre-mixed evenly, more slowly add in Organic Ingredients breast (200mL), and carry out homogeneous, make mixing of materials even, arrive the state that material ratio is more homogeneous.And carrying out sterilization processing rapidly, 90 DEG C of lasting 15min, are cooled to about 42 DEG C after sterilization terminates.The leavening of access 3% (6g), stirs, and is 4.2 at 42 DEG C of bottom fermentations to pH, and can stop fermentation, finished product is 4 DEG C of storages immediately.
Embodiment 3
The organic barley Yoghourt of the present embodiment is after liquid Organic Ingredients breast, organic white granulated sugar, organic barley powder fully being mixed, inoculating lactic acid bacterium fermented bacterium, product obtained after fermentation certain hour.
Wherein, organic barley powder is through following steps and obtains: take 15g without moldy kernel, the pure organic barley grain that shelled, and cleans and is placed in clean container.Add the water of certain volume, hot digestion is carried out to barley corn and water, ripe soft and with the solid dulcet generation of barley, can boiling be stopped to barley corn.Adopt baking oven to carry out drying to the barley corn of slaking again, temperature 110 DEG C, time about 15min, to barley bone dry.Pulverize to it afterwards, cross 100 mesh sieves, obtain even-grained pearling cone meal, for subsequent use.
The preparation process of the organic barley Yoghourt of the present embodiment is undertaken by following processing step:
Concrete, 7% (14g) organic white granulated sugar, 1.5% (3g) organic barley powder are pre-mixed evenly, more slowly add in Organic Ingredients breast (200mL), and carry out homogeneous, make mixing of materials even, arrive the state that material ratio is more homogeneous.And carrying out sterilization processing rapidly, 90 DEG C of lasting 15min, are cooled to about 42 DEG C after sterilization terminates.The leavening of access 3% (6g), stirs, and is 4.2 at 42 DEG C of bottom fermentations to pH, and can stop fermentation, finished product is 4 DEG C of storages immediately.
Organic Yoghourt that embodiment 1, embodiment 2 and embodiment 3 obtain is analyzed with adopting organic Yoghourt of Evamilk Protein processing:
(1) organoleptic analysis: formulate following subjective appreciation form according to the organoleptic requirements of table 1 in GB 19302-2010.All organoleptic analysises adopt blank scoring mechanism, every full marks 10 points, mark height then quality better.
(2) chemical analysis: analyze its protein, fat, acidity, retention ability, nonfat milk solids content, viable count;
(3) stability analysis: analytic product viscosity, pH;
(4) matter structure is analyzed: analyze its hardness, viscosity, cohesion, deadlocked property, elastic force;
The technical indicator result that product obtains by analysis is as table 1, table 2, table 3.
Table 1 organoleptic analysis evaluation result (ten point system)
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Add organic Yoghourt of Evamilk albumen | |
| Color and luster | 8.67 | 8.46 | 8.53 | 8.83 |
| Flavour, smell | 8.52 | 8.62 | 8.47 | 8.76 |
| Structural state | 8.75 | 8.67 | 8.59 | 8.74 |
| Overall acceptance | 8.54 | 8.47 | 8.53 | 8.78 |
Table 2 chemical analysis and stability analysis result
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Add organic Yoghourt of Evamilk albumen | |
| Protein (g/100g) | 3.16 | 3.04 | 3.21 | 2.84 |
| Fat (g/100g) | 3.37 | 3.27 | 3.16 | 3.05 |
| Non-fat solid (g/100g) | 18.46 | 23.18 | 22.63 | 16.68 |
| Retention ability (g) | 43.07％ | 51.33％ | 54.72％ | 45.61％ |
| Acidity (° T) | 93.52 | 87.64 | 90.27 | 84.25 |
| pH | 4.07 | 4.14 | 4.31 | 4.37 |
| Viscosity (mPa.s) | 1637.42 | 1741.03 | 1697.53 | 1275.68 |
| Viable count of lactobacillus (CFU/mL) | 10 6 | 10 6 | 10 6 | Almost do not have |
Table 3 matter structure is analyzed
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Add organic Yoghourt of Evamilk albumen | |
| Hardness (g) | 32.46 | 33,17 | 32.74 | 29,54 |
| Viscosity (mJ) | 54.22 | 57.03 | 56.83 | 50,26 |
| Elastic force (%) | 63.883 | 63.741 | 62.752 | 51.673 |
| Cohesion | 0.436 | 0.447 | 0.425 | 0.318 |
| Deadlocked property (g) | 30.425 | 32.573 | 30.638 | 25.636 |
By the experimental result of above-described embodiment, can draw to draw a conclusion:
(1) results of sensory evaluation shows: each item rating of organic barley Yoghourt is all more than 8.4 points, and best result is structural state (8.75 points), totally can acceptance and ocular estimate good, there is good organoleptic attribute., compared with adding organic Yoghourt of Evamilk albumen, without significant difference.
(2) chemistry and stability analysis result show: the protein content of organic barley Yoghourt, fat content and viscosity are obviously all higher than organic Yoghourt of interpolation Evamilk albumen, and in the final products of organic barley Yoghourt, viable count of lactobacillus is up to 10
6cFU/mL, has good nutritive peculiarity.
(3) texture characteristic analysis result shows: organic barley Yoghourt hardness number, viscosity value, deadlocked property all higher than the organic Yoghourt adding Evamilk albumen, have good texture characteristic.
Described embodiment is preferred embodiment of the present invention; but the present invention is not limited to above-mentioned embodiment; when not deviating from flesh and blood of the present invention, any apparent improvement that those skilled in the art can make, replacement or modification all belong to protection scope of the present invention.
Claims (10)
1. an organic barley powder or organic barley are starched the batching as organic Yoghourt and are had the purposes of thickening power.
2. purposes as claimed in claim 1, it is characterized in that, the addition of described organic barley powder is 1.5% ~ 5%.
3. the preparation method of an organic Yoghourt, it is characterized in that, carry out homogeneous, sterilization, cooling successively after Organic Ingredients breast, organic white granulated sugar and organic barley powder or organic barley slurry being mixed, add leavening and carry out fermentation process, obtain organic Yoghourt, refrigeration;
Described organic barley powder or organic barley are starched the batching as organic Yoghourt and have thickening power.
4. the preparation method of organic Yoghourt as claimed in claim 3, is characterized in that, the addition of described organic barley powder is 1.5% ~ 5%.
5. the preparation method of organic Yoghourt as claimed in claim 3, is characterized in that, the addition of described organic white granulated sugar is 6% ~ 8%, and the addition of described leavening is 3% ~ 4%.
6. the preparation method of organic Yoghourt as claimed in claim 5, is characterized in that, the addition of described organic white granulated sugar is 8%, and the addition of described leavening is 3%.
7. the preparation method of organic Yoghourt as claimed in claim 3, is characterized in that, described Organic Ingredients breast is organic cow's milk of full-cream, partially skimmed or degreasing;
Described leavening is one or both hybrid bacterial strains in streptococcus thermophilus, lactobacillus bulgaricus.
8. the preparation method of organic Yoghourt as claimed in claim 3, is characterized in that, the temperature of described fermentation process is 40 ~ 43 DEG C, and described fermentation process stops when pH is 4.1 ~ 4.3, and described refrigerated storage temperature is 4 DEG C.
9. the preparation method of organic Yoghourt as claimed in claim 8, is characterized in that, the temperature of described fermentation process is 42 DEG C, and described fermentation process stops when pH is 4.2.
10., as the preparation method of the organic Yoghourt in claim 3 ~ 9 as described in any one, it is characterized in that, described organic barley powder for the organic barley grain that will shell carry out pulverizing, mistake 100 mesh sieves, at 110 DEG C, cure 15min obtains;
Described organic barley slurry is that described organic barley powder boiling water is reconstituted rear gelatinization process.
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Cited By (1)
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