CN105211674A

CN105211674A - A kind of Compositional type yoghourt stabilizer and preparation method thereof

Info

Publication number: CN105211674A
Application number: CN201510710779.0A
Authority: CN
Inventors: 王庆山
Original assignee: NINGXIA HAIDA BIOTECHNOLOGY DEVELOPMENT Co Ltd
Current assignee: NINGXIA HAIDA BIOTECHNOLOGY DEVELOPMENT Co Ltd
Priority date: 2015-10-28
Filing date: 2015-10-28
Publication date: 2016-01-06

Abstract

The invention discloses a kind of Compositional type yoghourt stabilizer and preparation method thereof, belong to yoghourt stabilizer preparing technical field.To have strong retentiveness, dilatancy, thickening property, the modified dietary fiber that adsorptivity and network are abundant is primary raw material, composite plant extracts and the protolysate containing the natural antifreeze peptide of high-load of science, there is the irritable Chinese herbal medicine extract of cold-and-heat resistent, sodium carboxymethylcellulose, pectin, tremella polysaccharides, the raw-food materials such as TGase are refining to be formed, it is low that obtained Compositional type stabilizing agent not only solves Yoghourt later stage storage stickiness, structural state is coarse, mouthfeel is poor, the quality problems such as whey precipitation, and significantly improve the viable bacteria content of Lactis In Yoghurt, extend the shelf life and reach more than 21 days, and Yoghourt curdled appearance is good, be applicable to long distance transportation.

Description

A kind of Compositional type yoghourt stabilizer and preparation method thereof

Technical field

The present invention relates to yoghourt stabilizer, particularly a kind of Compositional type yoghourt stabilizer and preparation method thereof.

Background technology

Yoghourt is using milk or milk powder as base-material, and adds white granulated sugar and stabilizing agent etc., by manually adding the method for lactic acid bacteria, and the product of the sweet and sour taste obtained after fermentation.Yoghourt not only remains the advantages such as the abundant nutrition of milk, and can also maximize favourable factors and minimize unfavourable ones through processing, becomes the nutrient and healthcare products being more suitable for people and needing.Yoghourt, except nutritious, also contains lactic acid bacteria, so have good health-care effect.Lactic acid bacteria safeguards the gut flora ecological balance, forms biological barrier, suppresses harmful bacteria to the invasion of enteron aisle.Lactic acid bacteria promotes the raised growth of intestines peristalsis and thalline by producing a large amount of SCFA, change osmotic pressure Constipation.Yoghourt contains multiple enzyme, can promote that enteron aisle is digested and assimilated.Lactic acid bacteria, by suppressing saprophytic bacteria in the growth of enteron aisle, suppresses the corrupt toxin produced, makes liver and brain from harm.Lactic acid bacteria, by suppressing saprophytic bacteria and some bacterium in the growth of enteron aisle, also inhibits the carcinogen that these bacterium produce, reaches the object of anti-cancer.Lactic acid bacteria can also produce the material that some strengthen immunologic function, improves immune function of human body.

Leavening (lactic acid bacteria) used in normal fermentation dairy products (fermented yoghourt) can continue fermentation in subsequent storage, changes taste and the matter structure of dairy products, causes the instability of product.Therefore, in order to ensure the activity of lactic acid bacteria in yogurt and the mouthfeel of yogurt constant, yogurt can only could be preserved, transport and sell under low temperature (4 DEG C ~ 10 DEG C) condition, and under low temperature (4 DEG C ~ 10 DEG C) condition the shelf-life be no more than 30 days.But refrigeration and refrigerating process generally can cause microbial cell membrane permeability to change, protein denaturation inactivation, the dynamic equilibrium of pH value is destroyed, and DNA damage and Membrane fatty acid composition change, thus cause the mortality of microbial cell.Regulation in " People's Republic of China's professional standard " sour milk beverage (paper for approval): in the boruga that lactobacillus-fermented is made, the quantity of lactic acid bacteria is required to be 10 ⁵-10 ⁶individual/mL ^-1, so just can reach the physiology health care of lactic acid bacteria in human body.Simultaneously, usually there is the bad phenomenon such as stickiness is low, structural state is coarse, mouthfeel is poor, whey precipitation in sour milk product, therefore often add specific stabilizing agent or thickener in Yoghourt process to improve the quality of Yoghourt, improve the stickiness of Yoghourt and improve its quality state and mouthfeel, prevent finished product whey from separating out, and improve Yoghourt structure.

The two kind basic functions of stabilizing agent in Yoghourt Production are water-retaining property and the stability of viscidity improving product, and therefore stabilizing agent must in the syndeton that milk forms and between himself, formation one is netted.In general, the water-retaining property of stabilizing agent derives from following three kinds of modes: with the form water conservation of Bound moisture; With milk composite reaction, improve the hydration energy of milk ingredients; Stabilizing agent can make protein molecule form stable network structure, thus the moving freely of limiting moisture.Stabilizing agent is sometimes called as hydrocolloid, but according to the study, generally only has high dispersive gel just to may be used for the production of Yoghourt, because the usual solubility of this class colloid is higher, and has reasonable stability, can strengthen colloid and caseic connection.Different processing technologys also has different requirements to stabilizing agent, and wherein heat treatment and homogeneous are the operations larger on stabilizing agent impact.If general heating strength is just right, then the complete gelatinization of starch, its water-retaining property and thickening property can reach best.And when producing number acid milk beverage, owing to may there is casein precipitate in the acidization of milk, therefore stabilizing agent just joins in Yoghourt curdled milk after fermentation ends.In this case, need suitable shearing that stabilizing agent just can be made to play a role completely.Existing various stabilizing agent, can be selected according to the needs of oneself and the character of system by the producer.With converted starch, use converted starch, can keep higher stability of viscidity under high temperature, high shear force and low ph condition, thus keep its thickening capabilities, common starch does not then have this function.This is because in Yoghourt Production process, sterilization temperature is higher, common starch molecule is at high temperature easily depolymerized to Small molecular, and viscosity declines, thus loses its thickening capabilities.Meanwhile, in process, the transport of mechanical agitation and pump, all can produce shearing force, and Yoghourt is acid system, and high shear and sour environment all can make common starch molecular degradation, loses the ability of thickening, stabilizing sour milk.Must be through degenerative treatments, improving its heat-resisting, acidproof and shear-stable ability for the starch in Yoghourt.

At present, the compound stabilizer stabilizing agent added can being selected in yogurt is produced to have converted starch, propylene glycol alginate, xanthans, carragheen, agar, gelatin, locust bean gum, guar gum, carrageenan, flaxseed gum, sodium alginate, sodium carboxymethylcellulose and multiple product to combine.The function of stabilizing agent, the mechanism of action and optimum quantum of utilization directly have influence on product quality, taste characteristics and limit production technique, must find optimal corresponding point as requested.Dissimilar yoghourt stabilizer function and efficacy is different, such as, in yogurt made with skim milk, selects applicable stabilizing agent that product can be made still to have the similar quality containing resin acid milk and mouthfeel; In solidification type yoghourt, select suitable stabilizing agent can prevent finished product whey within the shelf-life from separating out and improving Yoghourt structure; In stirred yoghurt, add suitable stabilizing agent, can make that products taste is fine and smooth, lubricious, viscosity and quality all have greatly improved.In Yoghourt, spendable stabilizing agent has many kinds, and its source, function and service condition are different.In order to overcome the limitation of single stable agent effect, in increasing product, use mixture and the compound stabilizer of stabilizing agent, to reach finished product to stabilizing agent composite request.Chinese patent CN104322674A discloses a kind of yoghourt stabilizer and uses it to prepare the method for low-temperature yoghurt, described yoghourt stabilizer by lotus root starch, wheaten starch, farina, ground rice, glutinous rice flour is composite forms; Described method, comprises the following steps: dissolving, gelatinization, mix, high speed shear, homogeneous, sterilization cooling, add bacterial classification, filling with fermentation and refrigerate and after-ripening; Yoghourt stabilizer of the present invention, the former powder of food that its all raw material is nutrient safe and starch, only need a small amount of fresh milk or water-soluble solution during use; Raw materials used all have ripe production technology, can not bring unsafe factor into because of complex manufacturing; Gelatinization all in all batching use procedures, can provide the heat of needed by human body, can alleviate the problem of the nutrient loss caused when drinking Yoghourt on an empty stomach; The experiment proved that, after the Yoghourt that the present invention produces deposits 14 days at low temperatures, find no whey liquid and separate out, product surface is smooth, and Yoghourt institutional framework is complete, and viscoplasticity is better, surperficial flawless.Chinese patent CN103190480A discloses a kind of yoghourt stabilizer, and the part by weight of each component of yoghourt stabilizer is: sodium carboxymethylcellulose: starch: agar: edible glue=10-40:0.5-60:0.5-20:0.1-40; Described edible glue is the one in pectin, xanthans, guar gum or locust bean gum; Starch comprises converted starch, ative starch, crosslinked starch and esterification starch; Its preparing process is simple, and principle is reliable, and good stability, shelf life of products is long, and edible safety is good, and mouthfeel is lubricious, environmental friendliness.Chinese patent CN104686659A discloses a kind of compound stabilizer, normal-temperature yoghourt and preparation method thereof containing it.By percentage to the quality, this compound stabilizer comprises: the esterification converted starch of 50%-90%, the pectin of 3%-15%, the agar of 2%-15%, the emulsifying agent of 4%-15%, the gellan gum of 1%-5%; Present invention also offers a kind of normal-temperature yoghourt containing above-mentioned compound stabilizer and preparation method thereof.Compound stabilizer provided by the present invention has good process-tolerant, improve normal-temperature yoghourt system viscosity stability and subsequent product viscosity recovery stability after PROCESS FOR TREATMENT, make it that there is viscosity scope that is close with refrigeration normal-temperature yoghourt 3500cp-5000cp or that be greater than under the normal temperature storage condition of 20 DEG C-40 DEG C; Normal-temperature yoghourt prepared by the present invention can store 4-6 month under the normal temperature of 20 DEG C-40 DEG C, makes the unsound place of remote cold chain also can drink the Yoghourt of high-quality.Chinese patent CN103081995B discloses a kind of compound stabilizer, fermented yoghourt and preparation method thereof; Compound stabilizer of the present invention contains esterification converted starch, pectin, sodium alginate, agar, xanthans and gelatin; The viscosity of described sodium alginate is 500mPas ~ 1000mPas; Preparation method of the present invention, comprises the following steps: 1. to be mixed by the antibiotic-free milk of preheating after compound stabilizer of the present invention, sweetener, water and pre-sterilizing; 2. homogeneous; 3. pasteurize; 4. cool, add ferment-fermented; 5. cylinder is turned over; 6. pasteurize; 7. cool fast, Preservation in sterile condition.Through the fermented yoghourt of repasteurization technology and sterile filling explained hereafter under the normal temperature of 20 DEG C ~ 40 DEG C, store and within 3 ~ 6 months, still can keep the stable of physics and chemistry and sanitary index; Achieve the long distance sale that normal temperature is sold and fermented yoghourt limits because being limited by cold chain of the fermented yoghourt of protein >=2.3%.Chinese patent CN101180987B discloses a kind of Yoghourt and preparation method thereof, particularly solidification type flavouring sour milk and preparation method thereof, belongs to field of dairy products, a kind of solidification type flavouring sour milk, wherein, milk 80-92kg, white granulated sugar 5-9kg, collagen 0.01-0.5kg, inulin 0.01-0.3kg, WPC 0.1-0.5kg, stabilizing agent 0.1-0.7kg, essence 0.01-0.05kg; Described stabilizing agent is by emulsifying agent and thickening agent combination; Described emulsifying agent is selected from single double glyceride, converted starch, one or more combination of maltodextrin.

Above-mentioned disclosed Compositional type yoghourt stabilizer is all the simply composite of existing monomer stabilization agent, no matter be applied to fermented type or allotment type, agitating type or the Yoghourt of coagulating type, its technique effect is still not bery desirable, and there is certain food security hidden danger, the most importantly organically can not solve the quality problems that Yoghourt later stage storage stability and viable lactic acid bacteria content are decayed, greatly cut down biologically active and the healthy nutritive value thereof of Yoghourt.

Therefore, a kind of high-quality Compositional type yoghourt stabilizer effectively preventing Content of Lactis In Yoghurt from decaying is prepared necessary.

Summary of the invention

Technical problem solved by the invention is the defect overcoming existing Compositional type yoghourt stabilizer, to have strong retentiveness, dilatancy, thickening property, the modified dietary fiber that adsorptivity and network are abundant is primary raw material, composite plant extracts and the protolysate containing the natural antifreeze peptide of high-load of science, there is the irritable Chinese herbal medicine extract of cold-and-heat resistent, sodium carboxymethylcellulose, pectin, tremella polysaccharides, the raw-food materials such as TGase are refining to be formed, it is low that obtained Compositional type stabilizing agent not only solves Yoghourt later stage storage stickiness, structural state is coarse, mouthfeel is poor, the quality problems such as whey precipitation, and significantly improve the viable bacteria content of Lactis In Yoghurt.

In order to achieve the above object, the present invention is by the following technical solutions:

A kind of Compositional type yoghourt stabilizer, be made up of the raw material of following parts by weight:

Modified dietary fiber 20-50 part, sodium carboxymethylcellulose 10-30 part, plant extracts 10-20 part, pectin 5-15 part, protolysate 3-10 part, tremella polysaccharides 2-7 part, Chinese herbal medicine extract 2-7 part, TGase 1-4 part;

Preferably, described Compositional type yoghourt stabilizer, be made up of the raw material of following parts by weight:

Modified dietary fiber 30-40 part, sodium carboxymethylcellulose 15-25 part, plant extracts 13-17 part, pectin 8-12 part, protolysate 5-8 part, tremella polysaccharides 4-6 part, Chinese herbal medicine extract 4-6 part, TGase 2-3 part;

More preferably, described Compositional type yoghourt stabilizer, be made up of the raw material of following parts by weight:

Modified dietary fiber 35 parts, sodium carboxymethylcellulose 20 parts, plant extracts 15 parts, pectin 10 parts, protolysate 6 parts, tremella polysaccharides 5 parts, Chinese herbal medicine extract 5 parts, TGase 2.5 parts;

Further, described modified dietary fiber be dietary fiber is obtained through physics, chemistry or biological method process there is strong retentiveness, Soluble Fiber cellulose content that dilatancy, thickening property, adsorptivity and network are enriched is high, biologically active strong, have cellulose that is important, positive role to human body beneficial flora, compared with full diet fiber, its biological action is more powerful;

Preferably, described modified fibre is obtained through biology enzyme enzymolysis by one or more in inulin, apple fiber, common oats fibre, Semen Tritici aestivi fiber;

More preferably, the preparation method of described modified dietary fiber, comprise the following steps: by inulin, apple fiber, common oats fibre 3-5:2-4:1-3 Homogeneous phase mixing in mass ratio, add its quality 3-7 water doubly, room temperature 100-300W, 35-40KHz condition ultrasonic extraction 10-15min, then at electric-field intensity 20-40kV/cm, burst length 300-500 μ s, carries out high-pressure pulse electric process 10-15min under pulse frequency 200-400Hz condition; Be 4.5-6.5 by lactic acid adjust ph, add the biology enzyme of mixture quality 0.1-0.3%, in 45-55 DEG C of enzymolysis 20-48min; Enzymolysis liquid reduced pressure concentration, freeze drying, low-temperature grinding to particle diameter are that namely 0.1-0.3mm obtains modified dietary fiber;

Described biology enzyme is cellulase, zytase, laccase, pectase 2-4:1-3:1-2:1-2 Homogeneous phase mixing in mass ratio.

Further, described plant extracts is for raw material with the plant containing antifreeze protein, obtained through high-pressure pulse electric extraction, ultrasonic assistant Microwave Extraction and biological enzymolysis, effectively can improve lactic acid bacteria in Yoghourt at cold storage procedure Lactobacillus Survival, significantly improve the viable bacteria content of Yoghourt;

Preferably, the preparation method of described plant extracts, comprise the steps: winter rye, Ammopiptanthus mongolicus, Rhodiola algida Var. tangutica leaf cleans respectively, drain, 8-10:5-7:1-2 Homogeneous phase mixing in mass ratio, adding mixed material quality 0.1-1 pH value is doubly that the lactic acid of 3.8-4.5 soaks 3-8h, pulverize immediately after-18--22 DEG C of freezing 1-2h, freezing thickness of feed layer 3-5cm, crushed material particle diameter 0.5-3mm, then crushed material quality 10-20 water is doubly added, be 3.5-5.5 by lactic acid adjust ph, at electric-field intensity 25-35kV/cm under room temperature, burst length 300-500 μ s, high-pressure pulse electric process 20-30min is carried out under pulse frequency 200-300Hz condition, then under power 150-300W condition, carry out microwave irradiation in room temperature and extract 15-20min, under power 200-300W, frequency 30-40KHz condition, carry out ultrasonic assistant extraction simultaneously, add the mixed enzyme of extract quality 1.5-2.5%, in 45-55 DEG C of enzymolysis 30-50min, enzymolysis liquid filters, filtrate is concentrated, dry, to be crushed to particle diameter be that namely 0.1-0.3mm obtains plant extracts,

Described mixed enzyme is cellulase, protease, pectase, tannase 3-5:2-4:1-3:1-2 Homogeneous phase mixing in mass ratio;

Further, described pectin is through ultrasonic cleaning, high-voltage pulse extraction, hot water extraction, ultrasonic wave added activated carbon decolorizing, alcohol precipitation and obtained with waste residues such as the higher pericarp such as shaddock, lemon, orange, citrus, grape of pectin content or hawthorn, beet, apples;

Preferably, the preparation method of described pectin, fresh shaddock ped, hawthorn pomace, pomace, megasse is comprised the steps: to put into the supersonic wave cleaning machine that 1.2% sodium bicarbonate solution is housed respectively and clean 5-10min in 200W, 40KHz, drain, be cut into phase equal-specification, length and width is 5-10mm, the sheet of thickness 3-5mm or fourth, 10-12:3-5:2-4:1-3 Homogeneous phase mixing in mass ratio, then in-21--25 DEG C of freezing 10-30min, pulverize immediately, particle diameter is 0.1-1mm, add crushed material quality 3-5 deionized water doubly, mix, be 2-3 by citric acid adjust ph, at electric-field intensity 35-45kV/cm under room temperature, burst length 400-600 μ s, high-pressure pulse electric process is carried out under pulse frequency 200-400Hz condition, then normal pressure boils 30-50min, Bag filter, filter residue its quality 1-3 filtrate normal pressure doubly boils 40-60min, Bag filter, merging filtrate, diatomite filtration, filtrate is clarified, the particle diameter adding filtrate quality 0.7-1% is 100 object food grade active charcoals, Homogeneous phase mixing, in power 300-500W, frequency 30-50kHz ultrasonic process 15-25min, then 140 eye mesh screens filter, removing active carbon, it is 6-10% that filtrate is evaporated to solid content at 75 DEG C, be cooled to room temperature rapidly, the pH value adding concentrate 1.5 times of volumes is 95% ethanol of 2-3, leave standstill 20-30min, pectin is precipitated out, the centrifugal 5-10min of 4000r/min, reclaim precipitation, with the absolute ethyl alcohol wash-out of 2 times of volumes, centrifugal, reclaim precipitation, operation like this 2 times, what obtain is deposited in 40-60 DEG C of vacuum drying 2-3h, being crushed to particle diameter is that namely 0.1-0.3mm obtains pectin.

Further, described protolysate be with the food source property gelatin, sharkskin, sericin etc. containing high level antifreeze protein for raw material through acid protease enzymolysis obtain containing the zymolyte enriching antifreeze peptide;

Preferably, the preparation method of described protolysate, comprise the steps: that 4-7:2-4:1-3 gets sharkskin, gelatin and sericin in mass ratio, first shark meat remaining in sharkskin and fat removed clean, with running water cleaning, drain after be cut into size 1cm ²the fritter of left and right, carry out alkali treatment successively and acid treatment makes sharkskin fully swelling, and then be washed till neutrality with distilled water, add its quality 3-5 distilled water doubly after being drained by shark skin bit and carry glue 1.5-2.5h in 55-65 DEG C of water-bath, filter, gelatin and sericin is added in filtrate, Homogeneous phase mixing, adjust ph is 3-4, add the acid protease of mixed liquor quality 0.5-1.5%, in 45-55 DEG C of enzymolysis 20-40min, enzymolysis liquid filters, filtrate is concentrated, dry, to be crushed to particle diameter be that namely 0.1-0.3mm obtains protolysate;

More preferably, described alkali treatment is that the NaOH solution adding shark skin bit quality 3-5 0.1mol/L doubly soaks 6h in 20-30 DEG C, simultaneously in electric-field intensity 20-40kV/cm, burst length 200-400 μ s, carries out high-pressure pulse electric process under pulse frequency 200-400Hz condition;

More preferably, described acid treatment is that the shark skin bit distilled water after alkali treatment is washed till neutrality, the HCl solution adding its quality 3-5 0.1mol/L doubly after being drained by shark skin bit soaks 0.5-1.5h in 20-30 DEG C, simultaneously in electric-field intensity 20-40kV/cm, burst length 200-400 μ s, carries out high-pressure pulse electric process under pulse frequency 200-400Hz condition.

Further, described Chinese herbal medicine extract significantly improves lactic acid bacteria to resist the Chinese herbal medicine of hot and cold irritability, disease resistance and immunity to prepare for raw material;

Preferably, the preparation method of described Chinese herbal medicine extract, comprises the steps: to count by weight, takes Radix Astragali 10-15 part, polygala root 10-12 part, selfheal 8-12 part, cordate houttuynia 6-10 part, reed rhizome 5-8 part, fruit of glossy privet 3-7 part, dried orange peel 2-5 part; Put in the supersonic wave cleaning machine filling 0.1-0.3% sodium bicarbonate solution and clean 10-15min in 200W, 30KHz, drain, said herbal medicine being crushed to particle diameter is below 2mm, put Homogeneous phase mixing in container and add the water of 3-6 times of weight, obtain mixed material, control temperature 70-90 DEG C keeps 2-4h, then 40-50 DEG C is cooled to, be 3.5-4.5 by lactic acid adjust ph, Microwave Extraction 10-15min is carried out under power 150-300W condition, under power 200-300W, frequency 30-40KHz condition, carry out ultrasonic assistant extraction simultaneously; Then the complex enzyme adding mixed material gross weight 0.5-1.5% carries out enzymolysis, be 5.5-6.8 by lactic acid adjust ph, enzymolysis 2-4h, finally add the mixture of mixed material 0.5-3 times of w ethanol and propyl alcohol, the mass ratio of ethanol and propyl alcohol mixing is 1:1-3, control temperature to 60 DEG C-78 DEG C of maintenance 3-4h, filter, obtain the first filtrate; Add the water of filter residue 1-3 times of weight, control temperature 85-95 DEG C keeps 1-3h, is then cooled to 25-35 DEG C, filters, obtains the second filtrate; First filtrate and the second filtrate are merged according to mass ratio 2-4:1-3, after Homogeneous phase mixing through concentrated, dry, to be crushed to particle diameter be that namely 0.1-0.3mm obtains Chinese herbal medicine extract;

Described complex enzyme is dextranase, zytase, pentosanase, pectase 2-4:1-3:1-3:1-2 Homogeneous phase mixing in mass ratio.

Another object of the present invention is to provide the preparation method of above-mentioned Compositional type yoghourt stabilizer, comprises the steps:

1) according to formula, get the modified dietary fiber of 75-90% (weight), plant extracts, protolysate, tremella polysaccharides, Chinese herbal medicine extract respectively, pulverize, cross 200 mesh sieves, then Homogeneous phase mixing 5-15min, obtains mixed powder;

2) by sodium carboxymethylcellulose, pectin Homogeneous phase mixing, mixture to be dissolved in 50-60 DEG C of water in power 100-300W, frequency 35-45kHz ultrasonic process 10-15min, makes the aqueous solution of 8-12% (weight);

3) in described mixed powder, add the described aqueous solution and make softwood, granulate with 60-80 mesh sieve, obtain wet granular, put in power 3000W, temperature 55-65 DEG C of dry 3-8min in microwave dryer, with the quick whole grain of 60-80 mesh sieve;

4) by surplus modified dietary fiber and TGase Homogeneous phase mixing, mixture and whole good particle mixing 5-10min, mix and obtain yoghourt stabilizer.

The suggestion use amount of yoghourt stabilizer of the present invention is: solidification type yoghourt: 0.05-0.15%; Stirred yoghurt: 0.1-0.2%, concrete addition is determined according to zymotechnique, raw milk solids content and experimental result, and adding method is identical with common sour milk stabilizing agent with mode.

Beneficial effect:

Yoghourt stabilizer of the present invention is to have strong retentiveness, dilatancy, thickening property, the modified dietary fiber that adsorptivity and network are abundant is primary raw material, composite plant extracts and the protolysate containing the natural antifreeze peptide of high-load of science, there is the irritable Chinese herbal medicine extract of cold-and-heat resistent, sodium carboxymethylcellulose, pectin, tremella polysaccharides, the raw-food materials such as TGase are refining to be formed, do not use gelatin, it is low that obtained Compositional type stabilizing agent not only solves Yoghourt later stage storage stickiness, structural state is coarse, mouthfeel is poor, the quality problems such as whey precipitation, and significantly improve the viable bacteria content of Lactis In Yoghurt, long shelf-life, reach more than 21 days.Any one all obviously will be better than commercial stabilizer from outward appearance, quality, local flavor and mouthfeel to apply solidification type yoghourt prepared by yoghourt stabilizer of the present invention, particularly outward appearance, quality and mouthfeel are fabulous, and also the consumer of applicable Different age group, different hierarchy of consumption eats simultaneously; Yoghourt stabilizer of the present invention is used to be conducive to lactobacter growth, the lactic acid bacterium number of ripe Yoghourt can be significantly improved, and along with the prolongation of cold preservation time, commercially available slow of lactic acid bacteria attenuation ratio in shelf-life, until during refrigeration 30 days (shelf-life), still have the biodiasmin of high level in Yoghourt, its number of viable and survival rate are commercially available several thousand to several ten thousand times respectively, there is significant biologically active, also illustrate that yoghourt stabilizer of the present invention can extend the Shelf-Life of Yogurt simultaneously; Yoghourt physical property prepared by yoghourt stabilizer of the present invention is better, and when refrigerating 30 days, its whey eduction rate is low, is commercially available 8.82% and 6.25% respectively; Retention ability is strong, is commercially available 1.24 and 1.31 times respectively, not bleed under normal temperature; Apparent viscosity is high, is commercially available 1.27 and 1.53 times respectively; Storage viscosity is high, is commercially available 1.28 and 1.54 times respectively, and illustrate that yoghourt stabilizer of the present invention is improving Yoghourt structure, stabilizing sour milk solid liquid phase system and promoting Be very effective in Yoghourt physical property, Yoghourt curdled appearance is good, is applicable to long distance transportation.Concrete test effect is shown in embodiment 7; Concrete know-why is as follows:

1. the protolysate prepared of the present invention by composite to the food source property gelatin containing high level antifreeze protein, sharkskin, sericin science, through acid protease enzymolysis obtain containing the zymolyte enriching antifreeze peptide, the protolysate antifreeze peptide content obtained is high, kind is complete, functional strong, cryoprotective effects is good, especially improve the freezing tolerance of lactic acid bacteria in latter stage of ripening and cryopreservation phase, improve the viable bacteria content of lactic acid bacteria, improve the biologically active of Yoghourt; Particularly in sharkskin collagen leaching process, soda acid process and high-voltage pulse electric field technology are combined, soda acid process and never degenerating at relatively high temperatures, not only increase the extracted amount of collagen, and substantially reduce extraction time, improve extraction efficiency and collagen purity.

2. the plant extracts prepared of the present invention is by composite containing the higher winter rye of antifreeze protein, Ammopiptanthus mongolicus, Rhodiola algida Var. tangutica leaf science, obtain through high-pressure pulse electric extraction, ultrasonic assistant Microwave Extraction and biological enzymolysis, omnidistance low temperature extracts, antifreeze protein recovery rate is high, loss is few, the plant extracts antifreeze peptide content obtained is high, kind is complete, functional strong, cryoprotective effects is good, especially improve the freezing tolerance of lactic acid bacteria in latter stage of ripening and cryopreservation phase, improve the viable bacteria content of lactic acid bacteria, improve the biologically active of Yoghourt.

3. the pectin prepared of the present invention is by composite to shaddock ped higher for pectin content, hawthorn pomace, pomace, megasse science, through ultrasonic cleaning, high-voltage pulse extraction, hot water extraction, ultrasonic wave added activated carbon decolorizing, alcohol precipitation and obtained, the pectin obtained is high relative to prior art purity, white color, can not reduce the whiteness of Yoghourt while improving sour milk stability.

4. ultrasonic extraction, high-pressure pulse electric extract and biological enzymolysis combination of sciences by the modified dietary fiber that prepared by the present invention, the stronger and impact of acid and alkali, alkali, salt of gained modified dietary fiber retentiveness, dilatancy, thickening property, significantly improves the retentiveness of Yoghourt, apparent viscosity and stability; Soluble Fiber cellulose content is high, is more easily utilized by lactic acid bacteria, improves lactic acid bacteria in the growth of human body intestinal canal and fertility, increases kind and the quantity of probio flora, reduces human body intestinal canal pH value, improve human body intestinal canal micro-ecological environment; High adsorption capacity, through modified, cellulosic specific area increases, and network is enriched, and absorption affinity strengthens, and the organic molecule ability of chelating, absorption cholesterol and bile acids is stronger, suppress human body to their absorption; Ion-exchange capacity strengthens, and to metallic element, particularly heavy metal element adsorption effect is stronger, effectively prevent body weight for humans metal poisoning; Regulate and maintain the resident time of gut flora, strengthen the absorption and digestion ability of enteron aisle, improve immunity of organisms; Effective promotion gastrointestinal peristalsis, slows down and eliminates the bad reaction such as gasteremphraxis, abdominal distension; Powerful bury function can prevent environment (oxygen, temperature, illumination, water activity etc.) factor from, on the impact of product quality, stabilizing the biologically active of Yoghourt, extending the shelf-life of Yoghourt.

5. the Chinese herbal medicine extract science prepared of the present invention is composite significantly improves lactic acid bacteria and resists cold, heat stress, the Chinese herbal medicine of disease resistance and immunity is raw material, through ultrasonic cleaning, low temperature enzymolysis, prepared by water extraction alcohol extracting and ultrasonic assistant Microwave Extraction, extract active constituent content is high, cost is low, effectively can strengthen the ability of the anti-low temperature of lactic acid bacteria and high temperature, adaptive temperature changing environment, solid foundation has been established for lactic acid bacteria fully adapts to low temperature environment, the viable bacteria content of effective raising Yoghourt, simultaneously can lactic acid bacteria inhibiting after fermentation, prevent storage lactic acid bacteria from continuing fermentation and cause Yoghourt peracid, coordinate to keep yoghourt-flavored and mouthfeel, also can prevent Yoghourt miscellaneous bacteria from encroaching on, extend the shelf-life of product.

6. the present invention by composite for TGase science in yoghourt stabilizer, can association reaction on epsilon-amino in catalysis Yoghourt protein on lysine and glutamic acid between γ-hydroxyl amide groups, covalent compound is formed by TGase effect, cause in protein molecule or intermolecular cross-linking, make Yoghourt albumen system more stable, the physical qualities of sour milk product can be improved, product is made to have good organoleptic properties and physical characteristic, remarkable reduction whey eduction rate, improves Yoghourt retention ability, apparent viscosity, storage viscosity and organoleptic quality.

7. the preparation method of yoghourt stabilizer of the present invention is simple, and easy to operate, active component embedding rate is high, and quality stability is good, long shelf-life, easy to use, store and circulation, is produced on a large scale.Yoghourt stabilizer of the present invention is applicable to all kinds of coagulating type and stirred yoghurt, effectively prevents soured milk whey from separating out and significantly improving Yoghourt structure, strengthens the stability of Yoghourt liquid-phase system, significantly can improve Yoghourt delicate mouthfeel, lubricious, viscosity and quality; Most importantly significantly can maintain after-ripening and low-temperature storage and process of circulation viable lactic acid bacteria content, strengthen Yoghourt biologically active.It should be noted that the result of use of yoghourt stabilizer of the present invention is each component collaborative, interactional result mutually, the not superposition of simple raw material function, the science of each raw material components is composite and extract, the effect produced, considerably beyond the superposition of each single component function and effect, has advanced and practicality preferably.

Detailed description of the invention

The present invention is described below by specific embodiment.Unless stated otherwise, technological means used in the present invention is method known in those skilled in the art.In addition, embodiment is interpreted as illustrative, but not limits the scope of the invention, and the spirit and scope of the invention only limited by claims.To those skilled in the art, under the prerequisite not deviating from essence of the present invention and scope, the various change carry out the material component in these embodiments and consumption or change also belong to protection scope of the present invention.

Prepared by embodiment 1 raw material

1. the preparation of modified dietary fiber:

The preparation method of described modified dietary fiber, comprise the following steps: by inulin, apple fiber, common oats fibre 4:3:2 Homogeneous phase mixing in mass ratio, add the water of its quality 5 times, room temperature 200W, 40KHz condition ultrasonic extraction 12min, then at electric-field intensity 30kV/cm, burst length 400 μ s, carries out high-pressure pulse electric process 12min under pulse frequency 300Hz condition; Be 5.5 by lactic acid adjust ph, add the biology enzyme of mixture quality 0.2%, in 50 DEG C of enzymolysis 35min; Enzymolysis liquid reduced pressure concentration, freeze drying, low-temperature grinding to particle diameter are that namely 0.2mm obtains modified dietary fiber;

Described biology enzyme is cellulase, zytase, laccase, pectase 3:2:1.5:1.5 Homogeneous phase mixing in mass ratio.

2. the preparation of plant extracts:

The preparation method of described plant extracts, comprise the steps: winter rye, Ammopiptanthus mongolicus, Rhodiola algida Var. tangutica leaf cleans respectively, drain, 9:6:1.5 Homogeneous phase mixing in mass ratio, the pH value adding mixed material quality 0.5 times be 4.2 lactic acid soak 5h, pulverize immediately after-20 DEG C of freezing 1.5h, freezing thickness of feed layer 4cm, crushed material particle diameter 1.8mm, then the water of crushed material quality 15 times is added, be 4.5 by lactic acid adjust ph, at electric-field intensity 30kV/cm under room temperature, burst length 400 μ s, high-pressure pulse electric process 25min is carried out under pulse frequency 250Hz condition, then under power 200W condition, carry out microwave irradiation in room temperature and extract 18min, under power 250W, frequency 35KHz condition, carry out ultrasonic assistant extraction simultaneously, add the mixed enzyme of extract quality 2%, in 50 DEG C of enzymolysis 40min, enzymolysis liquid filters, filtrate is concentrated, dry, to be crushed to particle diameter be that namely 0.1-0.3mm obtains plant extracts,

Described mixed enzyme is cellulase, protease, pectase, tannase 4:3:2:1.5 Homogeneous phase mixing in mass ratio.

3. the preparation of pectin:

The preparation method of described pectin, fresh shaddock ped, hawthorn pomace, pomace, megasse is comprised the steps: to put into the supersonic wave cleaning machine that 1.2% sodium bicarbonate solution is housed respectively and clean 8min in 200W, 40KHz, drain, be cut into phase equal-specification, length and width is 5-10mm, the sheet of thickness 3-5mm or fourth, in mass ratio 11:4:3:2 Homogeneous phase mixing, then in-23 DEG C of freezing 20min, pulverize immediately, particle diameter is 0.5mm, add the deionized water of crushed material quality 4 times, mix, be 2.5 by citric acid adjust ph, at electric-field intensity 40kV/cm under room temperature, burst length 500 μ s, high-pressure pulse electric process is carried out under pulse frequency 300Hz condition, then normal pressure boils 40min, Bag filter, the filter residue filtrate normal pressure of its quality 2 times boils 50min, Bag filter, merging filtrate, diatomite filtration, filtrate is clarified, the particle diameter adding filtrate quality 0.85% is 100 object food grade active charcoals, Homogeneous phase mixing, in power 400W, frequency 40kHz ultrasonic process 20min, then 140 eye mesh screens filter, removing active carbon, it is 8% that filtrate is evaporated to solid content at 75 DEG C, be cooled to room temperature rapidly, the pH value adding concentrate 1.5 times of volumes is 95% ethanol of 2.5, leave standstill 25min, pectin is precipitated out, the centrifugal 8min of 4000r/min, reclaim precipitation, with the absolute ethyl alcohol wash-out of 2 times of volumes, centrifugal, reclaim precipitation, operation like this 2 times, what obtain is deposited in 50 DEG C of vacuum drying 2.5h, being crushed to particle diameter is that namely 0.2mm obtains pectin.

4. the preparation of protolysate:

The preparation method of described protolysate, comprises the steps: that 5:3:2 gets sharkskin, gelatin and sericin in mass ratio, first removes clean by shark meat remaining in sharkskin and fat, with running water cleaning, drain after be cut into size 1cm ²the fritter of left and right, the NaOH solution adding the 0.1mol/L of its quality 4 times soaks 6h in 25 DEG C, simultaneously in electric-field intensity 30kV/cm, burst length 300 μ s, high-pressure pulse electric process is carried out under pulse frequency 300Hz condition, then neutrality is washed till with distilled water, the HCl solution adding the 0.1mol/L of its quality 4 times after being drained by shark skin bit soaks 1h in 25 DEG C, simultaneously in electric-field intensity 30kV/cm, burst length 300 μ s, high-pressure pulse electric process is carried out under pulse frequency 300Hz condition, make sharkskin fully swelling, and then be washed till neutrality with distilled water, the distilled water adding its quality 4 times after being drained by shark skin bit carries glue 2h in 60 DEG C of water-baths, filter, gelatin and sericin is added in filtrate, Homogeneous phase mixing, adjust ph is 3.5, add the acid protease of mixed liquor quality 1%, in 50 DEG C of enzymolysis 30min, enzymolysis liquid filters, filtrate concentrates, dry, being crushed to particle diameter is that namely 0.2mm obtains protolysate.

5. the preparation of Chinese herbal medicine extract:

The preparation method of described Chinese herbal medicine extract, comprises the steps: to count by weight, takes the Radix Astragali 12 parts, polygala root 11 parts, selfheal 10 parts, cordate houttuynia 8 parts, reed rhizome 6 parts, the fruit of glossy privet 5 parts, dried orange peel 4 parts; Put in the supersonic wave cleaning machine filling 0.2% sodium bicarbonate solution and clean 12min in 200W, 30KHz, drain, said herbal medicine being crushed to particle diameter is below 2mm, puts Homogeneous phase mixing in container and adds the water of 5 times of weight, obtaining mixed material, control temperature 80 DEG C keeps 3h, then being cooled to 45 DEG C, is 4.0 by lactic acid adjust ph, under power 250W condition, carry out Microwave Extraction 12min, under power 250W, frequency 35KHz condition, carry out ultrasonic assistant extraction simultaneously; Then the complex enzyme adding mixed material gross weight 1.0% carries out enzymolysis, be 6.2 by lactic acid adjust ph, enzymolysis 3h, finally add the mixture of mixed material 2 times of w ethanol and propyl alcohol, the mass ratio of ethanol and propyl alcohol mixing is 1:2, control temperature to 70 DEG C keeps 3.5h, filters, obtains the first filtrate; Add the water of filter residue 2 times of weight, control temperature 90 DEG C keeps 2h, is then cooled to 30 DEG C, filters, obtains the second filtrate; First filtrate and the second filtrate are merged according to mass ratio 3:2, after Homogeneous phase mixing through concentrated, dry, to be crushed to particle diameter be that namely 0.2mm obtains Chinese herbal medicine extract;

Described complex enzyme is dextranase, zytase, pentosanase, pectase 3:2:2:1.5 Homogeneous phase mixing in mass ratio.

The modified dietary fiber that following examples 2-6 uses, plant extracts, pectin, protolysate, Chinese herbal medicine extract are prepared for embodiment 1, and other is is commercial commodity.

Embodiment 2

Preparation method, comprises the steps:

1) according to formula, get modified dietary fiber, plant extracts, protolysate, tremella polysaccharides, the Chinese herbal medicine extract of 82% (weight) respectively, pulverize, cross 200 mesh sieves, then Homogeneous phase mixing 10min, obtains mixed powder;

2) by sodium carboxymethylcellulose, pectin Homogeneous phase mixing, mixture to be dissolved in 55 DEG C of water in power 200W, frequency 40kHz ultrasonic process 12min, makes the aqueous solution of 10% (weight);

3) in described mixed powder, add the described aqueous solution and make softwood, granulate with 70 mesh sieves, obtain wet granular, put in power 3000W, the dry 5min of temperature 60 C in microwave dryer, with the quick whole grain of 70 mesh sieve;

4) by surplus modified dietary fiber and TGase Homogeneous phase mixing, mixture and whole good particle mixing 8min, mix and obtain yoghourt stabilizer.

Embodiment 3

Modified dietary fiber 20 parts, sodium carboxymethylcellulose 10 parts, plant extracts 10 parts, pectin 5 parts, protolysate 3 parts, tremella polysaccharides 2 parts, Chinese herbal medicine extract 2 parts, TGase 1 part;

Preparation method, comprises the steps:

1) according to formula, get modified dietary fiber, plant extracts, protolysate, tremella polysaccharides, the Chinese herbal medicine extract of 75% (weight) respectively, pulverize, cross 200 mesh sieves, then Homogeneous phase mixing 5min, obtains mixed powder;

2) by sodium carboxymethylcellulose, pectin Homogeneous phase mixing, mixture to be dissolved in 50 DEG C of water in power 100W, frequency 35kHz ultrasonic process 10min, makes the aqueous solution of 8% (weight);

3) in described mixed powder, add the described aqueous solution and make softwood, granulate with 60 mesh sieves, obtain wet granular, put in power 3000W, temperature 55 DEG C of dry 3min in microwave dryer, with the quick whole grain of 60 mesh sieve;

4) by surplus modified dietary fiber and TGase Homogeneous phase mixing, mixture and whole good particle mixing 5min, mix and obtain yoghourt stabilizer.

Embodiment 4

Modified dietary fiber 50 parts, sodium carboxymethylcellulose 30 parts, plant extracts 20 parts, pectin 15 parts, protolysate 10 parts, tremella polysaccharides 7 parts, Chinese herbal medicine extract 7 parts, TGase 4 parts;

Preparation method, comprises the steps:

1) according to formula, get modified dietary fiber, plant extracts, protolysate, tremella polysaccharides, the Chinese herbal medicine extract of 90% (weight) respectively, pulverize, cross 200 mesh sieves, then Homogeneous phase mixing 15min, obtains mixed powder;

2) by sodium carboxymethylcellulose, pectin Homogeneous phase mixing, mixture to be dissolved in 60 DEG C of water in power 300W, frequency 45kHz ultrasonic process 15min, makes the aqueous solution of 12% (weight);

3) in described mixed powder, add the described aqueous solution and make softwood, granulate with 80 mesh sieves, obtain wet granular, put in power 3000W, temperature 65 DEG C of dry 8min in microwave dryer, with the quick whole grain of 80 mesh sieve;

4) by surplus modified dietary fiber and TGase Homogeneous phase mixing, mixture and whole good particle mixing 10min, mix and obtain yoghourt stabilizer.

Embodiment 5

Modified dietary fiber 30 parts, sodium carboxymethylcellulose 15 parts, plant extracts 13 parts, pectin 8 parts, protolysate 5 parts, tremella polysaccharides 4 parts, Chinese herbal medicine extract 4 parts, TGase 2 parts;

Preparation method, comprises the steps:

1) according to formula, get modified dietary fiber, plant extracts, protolysate, tremella polysaccharides, the Chinese herbal medicine extract of 75% (weight) respectively, pulverize, cross 200 mesh sieves, then Homogeneous phase mixing 15min, obtains mixed powder;

2) by sodium carboxymethylcellulose, pectin Homogeneous phase mixing, mixture to be dissolved in 50 DEG C of water in power 300W, frequency 35kHz ultrasonic process 15min, makes the aqueous solution of 8% (weight);

3) in described mixed powder, add the described aqueous solution and make softwood, granulate with 80 mesh sieves, obtain wet granular, put in power 3000W, temperature 55 DEG C of dry 8min in microwave dryer, with the quick whole grain of 60 mesh sieve;

Embodiment 6

Modified dietary fiber 40 parts, sodium carboxymethylcellulose 25 parts, plant extracts 17 parts, pectin 12 parts, protolysate 8 parts, tremella polysaccharides 6 parts, Chinese herbal medicine extract 6 parts, TGase 3 parts;

Preparation method, comprises the steps:

1) according to formula, get modified dietary fiber, plant extracts, protolysate, tremella polysaccharides, the Chinese herbal medicine extract of 90% (weight) respectively, pulverize, cross 200 mesh sieves, then Homogeneous phase mixing 5min, obtains mixed powder;

2) by sodium carboxymethylcellulose, pectin Homogeneous phase mixing, mixture to be dissolved in 60 DEG C of water in power 100W, frequency 45kHz ultrasonic process 10min, makes the aqueous solution of 12% (weight);

3) in described mixed powder, add the described aqueous solution and make softwood, granulate with 60 mesh sieves, obtain wet granular, put in power 3000W, temperature 65 DEG C of dry 3min in microwave dryer, with the quick whole grain of 80 mesh sieve;

The application test of embodiment 7 yoghourt stabilizer of the present invention in solidification type yoghourt

The Compositional type yoghourt stabilizer prepared with the embodiment of the present invention 2 and 2 kinds of commercially available Compositional type yoghourt stabilizers, according to advising that optimum addition prepares solidification type yoghourt with following same technique separately, obtain the present invention and commercially available 2 groups of Yoghourts.

1. technological process:

Raw milk → allotment → homogeneous → sterilization → cooling inoculation → filling → fermentation → cooling after-ripening → finished product → detection

(1) basic ingredients: according to standard GB/T 19302-2010 " national food safety standard acidified milk " requirement to local flavor yogurt, the raw milk choosing 80% is base-material, and adds the white granulated sugar of 8%.

(2) allocate: part raw milk is warming up to 70 DEG C ~ 75 DEG C and dissolves dispersion white granulated sugar and stabilizing agent dry blend, stir 15 ~ 20min and make both be uniformly dissolved rear constant volume.

(3) homogeneous allotment: the base-material that constant volume is good carries out homogeneous process (60 DEG C ~ 65 DEG C, first class pressure 2 ~ 3MPa, secondary pressure 18 ~ 20MPa).

(4) sterilization: base-material adopts 95 DEG C+2 DEG C, the pasteurize mode of 300s.

(5) inoculate, filling: inoculate and undertaken by sterile working, leavening inoculation temperature, at 41 DEG C ~ 43 DEG C, should stir 10 ~ 15min after inoculation, and the base-material after being uniformly dissolved carries out filling.

(6) ferment: the base-material after filling is heat-preservation fermentation under 41 DEG C ~ 43 DEG C conditions, when fermenting acidity reach 70 ~ 75 ° of T, pH value be 4.4 ~ 4.5 time stop fermentation, be cooled to 18 DEG C ~ 20 DEG C.

(7) after-ripening: refrigeration after-ripening temperature 2 DEG C ~ 6 DEG C, ripening time 12 ~ 18h.

2. stabilizing agent addition: the present invention: 0.10%; Commercially available 1:0.22%; Commercially available 2:0.52%.

3. pilot project and result:

3.1 Yoghourt sensory evaluation scores

Invite 48 personnel to judge the present invention and commercially available two groups of Yoghourts, sense organ is given a mark, wherein specialty and each 24 of layman, professional is young, middle aged, each 8 of old age, men and women half and half, and layman is juvenile, young, middle aged, each 6 of old age, and men and women half and half; Marking comprises outward appearance (20 points), quality (25 points), local flavor (30 points), mouthfeel (25 points) four aspects, and marking personnel independently carry out, and are independent of each other, accurate to ensure judging result.Add up judging result, equal score value gets approximation, retains integer, specifically in table 1:

Table 1: sensory evaluation statistics

Note: show significant difference (P < 0.05) with marking different lowercase alphabet in a line, mark different capitalization and represent that difference extremely significantly (P < 0.01), indicate same letter and represent difference not significantly (P > 0.05).

Above result shows, from outward appearance, quality, local flavor and mouthfeel, any one all obviously will be better than commercial stabilizer to the Yoghourt prepared of stabilizing agent of the present invention, particularly outward appearance, quality and mouthfeel are fabulous, and also the consumer of applicable Different age group, different hierarchy of consumption eats simultaneously.

It should be noted that: stabilizing agent prepared by embodiment of the present invention 3-6 has above-mentioned experiment effect equally, between each embodiment and little with above-mentioned experiment effect otherness.

3.2 Lactis In Yoghurt viable bacteria contents detect:

Detect the viable lactic acid bacteria content of different time within the refrigeration phase of the Yoghourt after maturation, result is as table 2:

Table 2: different cold preservation time viable lactic acid bacteria content (CFU/mL)

Time (my god)

1

5

10

15

20

25

30

Survival rate

The present invention

9.2x10 ¹¹

6.2x10 ¹¹

3.5x10 ¹¹

7.4x10 ¹⁰

1.4x10 ¹⁰

2.3x10 ⁹

6.8x10 ⁹

74/10000

Commercially available 1

6.1x10 ¹¹

3.710 ¹⁰

5.8x10 ⁹

7.3x10 ⁸

4.6x10 ⁷

8.7x10 ⁶

1.7x10 ⁶

0.03/10000

Commercially available 2

4.5x10 ¹¹

8.1x10 ⁹

4.3x10 ⁸

9.1x10 ⁷

3.2x10 ⁶

8.8x10 ⁵

2.1x10 ⁵

0.004/10000

Above result shows: use yoghourt stabilizer of the present invention to be conducive to lactobacter growth, the lactic acid bacterium number of ripe Yoghourt can be significantly improved, and along with the prolongation of cold preservation time, commercially available slow of lactic acid bacteria attenuation ratio in shelf-life, until during refrigeration 30 days (shelf-life), the biodiasmin of high level is still had in Yoghourt, its number of viable and survival rate are commercially available several thousand to several ten thousand times respectively, there is significant biologically active, also illustrate that yoghourt stabilizer of the present invention can extend the Shelf-Life of Yogurt simultaneously.

3.3 Yoghourt physical properties detect

Detect the physical property such as whey eduction rate, retention ability, apparent viscosity, storage viscosity of the different time within the refrigeration phase of the Yoghourt after maturation, result is as table 3-table 6:

Table 3: different cold preservation time soured milk whey eduction rate (%)

Time (my god)	1	5	10	15	20	25	30
								The present invention	0	0	0	0.05	0.08	0.12	0.15
Commercially available 1	0.6	0.8	1.1	1.3	1.5	1.6	1.7
								Commercially available 2	1.0	1.4	1.8	2	2.2	2.3	2.4

Table 4: different cold preservation time Yoghourt retention ability (%)

Time (my god)	1	5	10	15	20	25	30
								The present invention	96.8	96.2	95.2	94.5	94.1	93.7	93.2
Commercially available 1	82.5	81.6	81.1	80.5	78.3	76.6	75.4
								Commercially available 2	77.9	75.2	74.1	73.3	72.5	71.8	71.2

Table 5: different cold preservation time Yoghourt apparent viscosity (mPa.s)

Time (my god)	1	5	10	15	20	25	30
								The present invention	1020	998	978	965	958	950	948
Commercially available 1	810	800	780	770	762	750	746
								Commercially available 2	680	665	650	640	632	627	621

Table 6: different cold preservation time Yoghourt storage viscosity (mPa.s)

Time (my god)	1	5	10	15	20	25	30
								The present invention	1015	992	971	957	950	941	938
Commercially available 1	805	800	795	764	759	740	735
								Commercially available 2	675	660	644	633	624	618	611

Above table 3 shows to table 6 testing result: Yoghourt physical property prepared by yoghourt stabilizer of the present invention is better, and when refrigerating 30 days, its whey eduction rate is low, is commercially available 8.82% and 6.25% respectively; Retention ability is strong, is commercially available 1.24 and 1.31 times respectively; Apparent viscosity is high, is commercially available 1.27 and 1.53 times respectively; Storage viscosity is high, is commercially available 1.28 and 1.54 times respectively.Illustrate that yoghourt stabilizer of the present invention is improving Yoghourt structure, stabilizing sour milk solid liquid phase system and promoting Be very effective in Yoghourt physical property.

Claims

1. a Compositional type yoghourt stabilizer, be made up of the raw material of following parts by weight: modified dietary fiber 20-50 part, sodium carboxymethylcellulose 10-30 part, plant extracts 10-20 part, pectin 5-15 part, protolysate 3-10 part, tremella polysaccharides 2-7 part, Chinese herbal medicine extract 2-7 part, TGase 1-4 part;

The preparation method of described plant extracts, comprise the steps: winter rye, Ammopiptanthus mongolicus, Rhodiola algida Var. tangutica leaf cleans respectively, drain, 8-10:5-7:1-2 Homogeneous phase mixing in mass ratio, adding mixed material quality 0.1-1 pH value is doubly that the lactic acid of 3.8-4.5 soaks 3-8h, pulverize immediately after-18--22 DEG C of freezing 1-2h, freezing thickness of feed layer 3-5cm, crushed material particle diameter 0.5-3mm, then crushed material quality 10-20 water is doubly added, be 3.5-5.5 by lactic acid adjust ph, at electric-field intensity 25-35kV/cm under room temperature, burst length 300-500 μ s, high-pressure pulse electric process 20-30min is carried out under pulse frequency 200-300Hz condition, then under power 150-300W condition, carry out microwave irradiation in room temperature and extract 15-20min, under power 200-300W, frequency 30-40KHz condition, carry out ultrasonic assistant extraction simultaneously, add the mixed enzyme of extract quality 1.5-2.5%, in 45-55 DEG C of enzymolysis 30-50min, enzymolysis liquid filters, filtrate is concentrated, dry, to be crushed to particle diameter be that namely 0.1-0.3mm obtains plant extracts,

Described mixed enzyme is cellulase, protease, pectase, tannase 3-5:2-4:1-3:1-2 Homogeneous phase mixing in mass ratio.

2. Compositional type yoghourt stabilizer as claimed in claim 1, it is characterized in that, be made up of the raw material of following parts by weight: modified dietary fiber 30-40 part, sodium carboxymethylcellulose 15-25 part, plant extracts 13-17 part, pectin 8-12 part, protolysate 5-8 part, tremella polysaccharides 4-6 part, Chinese herbal medicine extract 4-6 part, TGase 2-3 part.

3. Compositional type yoghourt stabilizer as claimed in claim 1, it is characterized in that, be made up of the raw material of following parts by weight: modified dietary fiber 35 parts, sodium carboxymethylcellulose 20 parts, plant extracts 15 parts, pectin 10 parts, protolysate 6 parts, tremella polysaccharides 5 parts, Chinese herbal medicine extract 5 parts, TGase 2.5 parts.

4. Compositional type yoghourt stabilizer as claimed in claim 1, it is characterized in that, the preparation method of described protolysate, comprise the steps: that 4-7:2-4:1-3 gets sharkskin, gelatin and sericin in mass ratio, first shark meat remaining in sharkskin and fat are removed clean, with running water cleaning, drain after be cut into size 1cm ²the fritter of left and right, carry out alkali treatment and acid treatment successively, make sharkskin fully swelling, and then be washed till neutrality with distilled water, add its quality 3-5 distilled water doubly after being drained by shark skin bit and carry glue 1.5-2.5h in 55-65 DEG C of water-bath, filter, gelatin and sericin is added in filtrate, Homogeneous phase mixing, adjust ph is 3-4, add the acid protease of mixed liquor quality 0.5-1.5%, in 45-55 DEG C of enzymolysis 20-40min, enzymolysis liquid filters, filtrate is concentrated, dry, to be crushed to particle diameter be that namely 0.1-0.3mm obtains protolysate.

5. Compositional type yoghourt stabilizer as claimed in claim 4, it is characterized in that, described alkali treatment is that the NaOH solution adding shark skin bit quality 3-5 0.1mol/L doubly soaks 6h in 20-30 DEG C, simultaneously in electric-field intensity 20-40kV/cm, burst length 200-400 μ s, carries out high-pressure pulse electric process under pulse frequency 200-400Hz condition.

6. Compositional type yoghourt stabilizer as claimed in claim 4, it is characterized in that, described acid treatment is that the shark skin bit distilled water after alkali treatment is washed till neutrality, the HCl solution adding its quality 3-5 0.1mol/L doubly after being drained by shark skin bit soaks 0.5-1.5h in 20-30 DEG C, simultaneously in electric-field intensity 20-40kV/cm, burst length 200-400 μ s, carries out high-pressure pulse electric process under pulse frequency 200-400Hz condition.

7. Compositional type yoghourt stabilizer as claimed in claim 1, it is characterized in that, the preparation method of described modified dietary fiber, comprise the following steps: by inulin, apple fiber, common oats fibre 3-5:2-4:1-3 Homogeneous phase mixing in mass ratio, add its quality 3-7 water doubly, room temperature 100-300W, 35-40KHz condition ultrasonic extraction 10-15min, then at electric-field intensity 20-40kV/cm, burst length 300-500 μ s, carries out high-pressure pulse electric process 10-15min under pulse frequency 200-400Hz condition; Be 4.5-6.5 by lactic acid adjust ph, add the biology enzyme of mixture quality 0.1-0.3%, in 45-55 DEG C of enzymolysis 20-48min; Enzymolysis liquid reduced pressure concentration, freeze drying, low-temperature grinding to particle diameter are that namely 0.1-0.3mm obtains modified dietary fiber;

8. Compositional type yoghourt stabilizer as claimed in claim 1, it is characterized in that, the preparation method of described pectin, fresh shaddock ped, hawthorn pomace, pomace, megasse is comprised the steps: to put into the supersonic wave cleaning machine that 1.2% sodium bicarbonate solution is housed respectively and clean 5-10min in 200W, 40KHz, drain, be cut into phase equal-specification, length and width is 5-10mm, the sheet of thickness 3-5mm or fourth, 10-12:3-5:2-4:1-3 Homogeneous phase mixing in mass ratio, then in-21--25 DEG C of freezing 10-30min, pulverize immediately, particle diameter is 0.1-1mm, add crushed material quality 3-5 deionized water doubly, mix, be 2-3 by citric acid adjust ph, at electric-field intensity 35-45kV/cm under room temperature, burst length 400-600 μ s, high-pressure pulse electric process is carried out under pulse frequency 200-400Hz condition, then normal pressure boils 30-50min, Bag filter, filter residue its quality 1-3 filtrate normal pressure doubly boils 40-60min, Bag filter, merging filtrate, diatomite filtration, filtrate is clarified, the particle diameter adding filtrate quality 0.7-1% is 100 object food grade active charcoals, Homogeneous phase mixing, in power 300-500W, frequency 30-50kHz ultrasonic process 15-25min, then 140 eye mesh screens filter, removing active carbon, it is 6-10% that filtrate is evaporated to solid content at 75 DEG C, be cooled to room temperature rapidly, the pH value adding concentrate 1.5 times of volumes is 95% ethanol of 2-3, leave standstill 20-30min, pectin is precipitated out, the centrifugal 5-10min of 4000r/min, reclaim precipitation, with the absolute ethyl alcohol wash-out of 2 times of volumes, centrifugal, reclaim precipitation, operation like this 2 times, what obtain is deposited in 40-60 DEG C of vacuum drying 2-3h, being crushed to particle diameter is that namely 0.1-0.3mm obtains pectin.

9. Compositional type yoghourt stabilizer as claimed in claim 1, it is characterized in that, the preparation method of described Chinese herbal medicine extract, comprises the steps: to count by weight, takes Radix Astragali 10-15 part, polygala root 10-12 part, selfheal 8-12 part, cordate houttuynia 6-10 part, reed rhizome 5-8 part, fruit of glossy privet 3-7 part, dried orange peel 2-5 part; Put in the supersonic wave cleaning machine filling 0.1-0.3% sodium bicarbonate solution and clean 10-15min in 200W, 30KHz, drain, said herbal medicine being crushed to particle diameter is below 2mm, put Homogeneous phase mixing in container and add the water of 3-6 times of weight, obtain mixed material, control temperature 70-90 DEG C keeps 2-4h, then 40-50 DEG C is cooled to, be 3.5-4.5 by lactic acid adjust ph, Microwave Extraction 10-15min is carried out under power 150-300W condition, under power 200-300W, frequency 30-40KHz condition, carry out ultrasonic assistant extraction simultaneously; Then the complex enzyme adding mixed material gross weight 0.5-1.5% carries out enzymolysis, be 5.5-6.8 by lactic acid adjust ph, enzymolysis 2-4h, finally add the mixture of mixed material 0.5-3 times of w ethanol and propyl alcohol, the mass ratio of ethanol and propyl alcohol mixing is 1:1-3, control temperature to 60 DEG C-78 DEG C of maintenance 3-4h, filter, obtain the first filtrate; Add the water of filter residue 1-3 times of weight, control temperature 85-95 DEG C keeps 1-3h, is then cooled to 25-35 DEG C, filters, obtains the second filtrate; First filtrate and the second filtrate are merged according to mass ratio 2-4:1-3, after Homogeneous phase mixing through concentrated, dry, to be crushed to particle diameter be that namely 0.1-0.3mm obtains Chinese herbal medicine extract;

10. as described in as arbitrary in claim 1-9, the preparation method of Compositional type yoghourt stabilizer, is characterized in that, comprise the steps: