CN105519669B - Lycopene is promoting Yoghourt fermentation and is maintaining the application of viable count stability in Yoghourt shelf life - Google Patents
Lycopene is promoting Yoghourt fermentation and is maintaining the application of viable count stability in Yoghourt shelf life Download PDFInfo
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Abstract
The invention discloses lycopenes to promote Yoghourt fermentation and maintain the application of viable count stability in Yoghourt shelf life.The invention also discloses a kind of Yoghourts containing lycopene；The raw material composition of the Yoghourt includes: milk or milk powder and water and lycopene.The invention also discloses the preparation methods of the Yoghourt containing lycopene；This method comprises: adding lycopene using milk or milk powder as primary raw material, after homogeneous, sterilization, then through strain fermentation, Yoghourt being made.Present invention firstly provides lycopene is added in Yoghourt to shorten fermentation time, the risk of fermentation is reduced；It is put forward for the first time the viable count that lycopene is added in Yoghourt and keeps Yoghourt；Moist, glossy, the anhydrous wash rice of the structural state of Yoghourt of the invention, pure flavor, with good flavor taste and good stability, it can be saved under deepfreeze and not occur unacceptable layering, precipitating and fat floating phenomenon up to 30 days or more.
Description
Technical field
The present invention relates to fermented dairy product manufacture fields.Promoting Yoghourt fermentation and dimension more particularly, to lycopene
Hold the application of viable count stability in Yoghourt shelf life.
Background technique
Yoghourt (yogurt, yoghurt) taste is sour-sweet fine and smooth, full of nutrition.Contain biodiasmin in Yoghourt, it can be in intestines
The growth for inhibiting harmful bacteria in road, adjusts the balance of intestinal microecology, enhances the immunity of human body, can enhance the digestible energy of people
Power promotes appetite, improves intestinal environment, can also effectively improve the utilization rate of calcium, phosphorus in human body；Also studies have reported that lactic acid bacteria
Contain oxidoreducing enzyme and peroxidase in vivo, it can be to the free radical in human body, moreover it is possible to inhibit spoilage organisms to grow, reduce
The generation of the harmful substances such as ammonia, hydrogen sulfide, indoles and scatol in its metabolin, therefore have anti-aging, prevent pigment deposition
Effect.With the continuous improvement of living standards, in addition the increasingly exacerbation of people's mental labour burden, people more focus on food
Heath-function and more trophism.Some nutrition classes or functional raw material are added into Yoghourt and produce novel Yoghourt
As a kind of development trend.
It is long that there are fermentation times in Yoghourt Production, and the risk of fermentation is big, and production efficiency is low to cause production cost is higher to ask
Topic.
Meanwhile the performance of the part of functions of Yoghourt can be attributed to the fact that leavening (mainly lactobacillus bulgaricus and thermophilic
Hot streptococcus) played the role of.Due to the most common bacterial strain of ferment agent for sour milk be streptococcus thermophilus and lactobacillus bulgaricus,
In the presence of in shelf life, with the extension of storage time, streptococcus thermophilus viable count is more stable, lactobacillus bulgaricus viable count
The problem of decline is very fast, has seriously affected leavening functional performance.
In addition, existing most of coloring Yoghourts are realized by adding edible synthesized coloring matter in Yoghourt, eat
Pigment is only capable of the performance for having on sense organ, is not natural component, and also having a small number of Yoghourts is natural colorant to be added, but these are sour
There is the case where product coloring effect can change under the conditions ofs illumination, meta-acid etc. in milk.
Summary of the invention
The invention solves first technical problem be to provide lycopene promote Yoghourt fermentation and maintain Yoghourt goods
The application of viable count stability in the frame phase.
The invention solves second technical problem be to provide a kind of Yoghourt containing lycopene.
The invention solves second technical problem be to provide the preparation method of the above-mentioned Yoghourt containing lycopene.
The present invention provides lycopene and is promoting Yoghourt fermentation and maintaining the application of viable count stability in Yoghourt shelf life.
Inventor has found under study for action, when lycopene is added in Yoghourt preparation, can be shortened the Yoghourt fermentation time, subtracts
The risk fermented less, and then production efficiency is improved, reduce production cost.
It is applied by the way that lycopene to be added in Yoghourt raw material.
Preferably, the additional amount of the lycopene is the 0.1-0.5% of Yoghourt raw material total amount.
Preferably, when adding lycopene, it is additionally added auxiliary agent；The auxiliary agent is sodium isoascorbate, phytic acid and six inclined phosphorus
The mixture of sour sodium；Wherein, the additional amount of sodium isoascorbate is the 0.03-0.04% of Yoghourt raw material total amount；The addition of phytic acid
Amount is the 0.1-0.15% of Yoghourt raw material total amount；The additional amount of calgon is the 0.1-0.2% of Yoghourt raw material total amount.Addition
After auxiliary agent, lycopene becomes apparent from the fermentation facilitation of Yoghourt.
Herein, in addition to especially indicating, ratio and content are weight ratio and content." Yoghourt raw material " refers to may addition
Raw material into Yoghourt, such as primary raw material milk and stabilizer, sweetening material, edible essence, juice, nutrient etc.
One of conventional Yoghourt additive is a variety of.
The present invention also provides a kind of Yoghourt containing lycopene, the raw material of Yoghourt composition includes: milk or milk powder and water,
And lycopene.
Preferably, the additional amount of the lycopene is the 0.1-0.5% of Yoghourt raw material total amount.
Preferably, the raw material composition of the Yoghourt further includes auxiliary agent, and the auxiliary agent is that sodium isoascorbate, phytic acid and six are inclined
The mixture of sodium phosphate；Wherein, the additional amount of sodium isoascorbate is the 0.03-0.04% of Yoghourt raw material total amount；Phytic acid adds
Enter the 0.1-0.15% that amount is Yoghourt raw material total amount；The additional amount of calgon is the 0.1-0.2% of Yoghourt raw material total amount.
Preferably, the raw material composition of the Yoghourt further includes stabilizer, sweetening material and edible essence, juice, nutrition
One of routine Yoghourt additive such as element is a variety of.
Most preferably, the raw material composition of the Yoghourt includes: the sweet tea for being converted into the wherein sugariness of the sucrose containing 6-16%
Taste substance, 0.2-2% stabilizer, 0-10% fruit juice (such as orange juice, peach juice) or vegetable juice slurry (such as carrot juice slurry, tomato juice slurry,
Celery Juice slurry etc.), 0.1-0.5% lycopene, 0.03-0.04% sodium isoascorbate, 0.1-0.15% phytic acid, 0.1-
0.2% calgon, milk surplus；Or it is converted into the sweetening material, 0.2-2% of the wherein sugariness of the sucrose containing 6-16%
Stabilizer, 0-10% fruit juice or vegetable juice slurry, 0.1-0.5% lycopene, 0.03-0.04% sodium isoascorbate, 0.1-
0.15% phytic acid, 0.1-0.2% calgon, 10-18% milk powder, water surplus.
Milk refers to the fresh milk or recombined milk for meeting China's Fresh Milk acquisition criteria, can be whole milk, partially skimmed
Lowfat milk, whole degreasing milk；Milk powder can be whole milk powder, skimmed milk power or partially skimmed milk powder.
The sweetening material is in sucrose, glucose, fructose, maltose, xylitol, acesulfame potassium, Aspartame and honey element
It is one or more.
The stabilizer is CMC, soybean polysaccharide, starch, pectin, PGA, gellan gum, xanthan gum, one in sodium alginate
Kind is a variety of.It is highly preferred that the stabilizer is 0.2-0.5% pectin or 0.3-0.5%CMC.
In the present invention, each raw material is commercially available, and each material performance index meets related quality criterion requirement.
There is no particular requirement to the packaged form of product in the present invention, it can be using the packet of Yoghourt common currently on the market
Dress form.For example, the present invention can be packed using rooftop box, or using the plastic bottles such as PET, HDPE, BOPP packaging.
The present invention also provides the preparation methods of the above-mentioned Yoghourt containing lycopene, this method comprises:
Using milk or milk powder as primary raw material, lycopene is added, after homogeneous, sterilization, then through strain fermentation, acid is made
Milk.
Lycopene is a kind of important oxygen-free carotenoid, molecular formula C in chemical structure40H56, phase
It is 536.85 to molecular mass, sterling is needle-shaped peony crystal.It is the antioxidant of the strongest anti-aging of nature, In
Skin-care and beautifying etc. has good curative effect；With prevention and inhibit cancer, prevention and cure of cardiovascular disease, improvement skin allergy,
Ultra-violet radiation resisting function also has pre- preventing bone rarefaction, blood pressure lowering, mitigates the different physiological roles such as asthma caused by movement.
It is widely present in the common food plant fruit such as tomato, big pimiento, watermelon, persimmon, wherein with the tomato red in tomato
Cellulose content highest, up to 0.2mg/g, medical value is very high.But since lycopene is oxidizable, easy isomerization, applying it
In be subject to certain restrictions.
Lycopene used herein can extract to obtain using any extracting method in the prior art, such as have
Solvent extraction method, supercritical extraction, saponification method, microbe fermentation method, high performance liquid chromatography, microwave method, super Lu Bofa
Deng.
Preferably, using sesame oil, sunflower oil, soybean oil extract lycopene, specific extraction process are as follows: fresh tomato →
Cleaning → stripping and slicing → smashs → tomato fruit is pasted → to pieces and solvent (edible vegetable oils such as sesame oil, sunflower oil, soybean oil) → extraction is added
(sealing, is protected from light room temperature) → centrifugation → removes slag → vacuum freeze drying.Most preferably, it uses soybean oil for solvent, extracts feed liquid
Than 1:l-1.5, extraction time 4-5h, the purity highest of lycopene is extracted at this time using spectrophotometer method measurement.Take this
The problem of lycopene that method is extracted, there is no solvent contaminations.
It is highly preferred that the extraction of lycopene includes:
1) raw material is cleaned up, is cut into 30 × 30mm fruit block, smashed to pieces and fruit paste is prepared；
2) fruit paste is added in soybean oil by 1:l-1.5 liquid ratio, room temperature is protected from light immersion extraction 4-5h；
3) extract liquor is subjected to 4500-4800 and turns/min, 15-20min centrifugal treating removes the residual fruit in extract liquor
Slag；
4) the lycopene extract liquor Jing Guo centrifugal treating is subjected to vacuum freeze drying, pre-freeze rate: 0.6-0.75 DEG C/
Temperature of heating plate: min, drying chamber pressure 73-75pa 40-42 DEG C, obtain lycopene extract.
Preferably, 0.1-0.5% lycopene is added.
Preferably, when adding lycopene, auxiliary agent is also added, the auxiliary agent includes: 0.03-0.04% arabo-ascorbic acid
Sodium, 0.1-0.15% phytic acid and 0.1-0.2% calgon.
Preferably, the homogeneous is to carry out homogeneous under the conditions of 55-70 DEG C, 180-220Bar.It controls in Yoghourt Production
Processing condition makes lycopene is full and uniform to be dissolved in fermentation substrate system, can further avoid the oxidizable of lycopene
With easy isomerization.
Preferably, the sterilization is in 62-64 DEG C of sterilization 25-35min.Controlling the sterilization conditions in Yoghourt Production is low temperature
It is sterilized when long, can farthest protect the structure of lycopene.
Preferably, the strain is the mixed bacteria of streptococcus thermophilus, lactobacillus bulgaricus and lactobacillus plantarum；It is more excellent
Selection of land, the mixed proportion of the streptococcus thermophilus, lactobacillus bulgaricus and lactobacillus plantarum are 2:1:1-4；Most preferably, it mixes
Composition and division in a proportion example is 2:1:2.The initial additive amount of strain is 1.0 × 106-3.0×107。
In Yoghourt raw material, lactobacillus acidophilus (Lactobacillus.acidophilus), bifidobacterium lactis can be also added
(Bifidobacterium lactis), bifidobacterium longum (B.longum), Lactobacillus helveticus (L.helveticus), cheese cream
One of probiotics such as bacillus (L.casei) and Lactobacillus rhamnosus (L.rhamnosus.GG) are a variety of.Their addition
The routine operation that amount is referred to fields carries out.
The preparation method of the Yoghourt containing lycopene specifically includes:
1) ingredient: the mixture of milk or milk powder and water is warming up to 50-60 DEG C, lycopene and auxiliary agent and other is added
Possible raw material, stirring, obtains feed liquid；
2) feed liquid homogeneous: is subjected to homogeneous under the conditions of 55-70 DEG C, 180-220Bar；
3) sterilize: the feed liquid after homogeneous is in 63 DEG C of sterilization 30min；
4) it is inoculated with, ferments:
If production stirred yoghurt finished product: the feed liquid after sterilization is cooled to 40 DEG C -44 DEG C, inoculation fermentation 4-6 hours, to acid
Degree (temperatures above and the range of fermentation time are suitable for most of freeze-drying throw type leavens) reaches whole when 70-75 ° of T
Only, Yoghourt is demulsified and cools to 20-25 DEG C immediately, it is filling, it is filling after at 2-6 DEG C refrigeration after-ripening about 12-24 hours to get
Stirred yoghurt finished product；
If production coagulating type yoghurt: by the material-filling after above-mentioned inoculation into unit packaging, then maintaining the temperature at
It 41-43 DEG C, ferments 4-5 hours, when acidity reaches 70-75 ° of T, it is small that product is cooled into refrigeration after-ripening about 12-24 at 2-6 DEG C
When, obtain solidification type yoghourt finished product.
Known device and the relevant technologies in this field can be used in equipment used in production technology of the invention, herein
No longer specific production equipment and filling process are repeated.
Beneficial effects of the present invention are as follows:
1, present invention firstly provides lycopene is added in Yoghourt to shorten fermentation time, the risk of fermentation is reduced,
Improve production efficiency, production cost reduces.
2, present invention firstly provides lycopene is added in Yoghourt to the viable count for keeping Yoghourt.
3, the present invention is by appropriate process means and raw material proportioning, the structural state of the Yoghourt made is moist,
Glossy, anhydrous wash rice, pure flavor have good flavor taste and good stability, can refrigerate at (0-6 DEG C) of low temperature
It is lower to save up to there is not within 30 days or more unacceptable layering, precipitating and fat floating phenomenon, and contain lycopene and
Biodiasmin is suitble to various different crowds to drink, and beneficial to human health, especially has senile-resistant efficacy, and the Yoghourt has
Unique flavor and salubrious mouthfeel and good stability.
4, addition lycopene also makes Yoghourt have certain color and colour stable simultaneously, meets the function of modern's needs
Energy property sour milk product, has broad application prospects.
Specific embodiment
In order to illustrate more clearly of the present invention, below with reference to preferred embodiment, the present invention is described further.Ability
Field technique personnel should be appreciated that following specifically described content is illustrative and be not restrictive, this should not be limited with this
The protection scope of invention.
Embodiment 1
Stirred yoghurt and preparation method thereof containing lycopene
1, lycopene extract is prepared
1) tomato is cleaned up, is cut into 30 × 30mm fruit block, smashed to pieces and tomato fruit paste is prepared.
2) tomato fruit paste is added in soybean oil by 1:l liquid ratio, room temperature is protected from light immersion extraction 4h.
3) extract liquor is subjected to 4500 turns/min, 15min centrifugal treating removes in extract liquor and remains pomace.
4) the lycopene extract liquor Jing Guo centrifugal treating is subjected to vacuum freeze drying, pre-freeze rate: 0.6 DEG C/min,
Temperature of heating plate: drying chamber pressure 73.6pa 40 DEG C, obtains lycopene extract.
2, Yoghourt is prepared:
Fermentation substrate formula: 0.3% it is above-mentioned be prepared lycopene extract, 0.03% sodium isoascorbate, 0.1%
Phytic acid, 0.1% calgon, 10% white granulated sugar, 0.35% pectin, surplus raw material milk；
1) standardization of raw material milk: high-quality, safe, qualified fresh milk is selected to be standardized for primary raw material；
2) ingredient: raw material milk is warming up to 50-60 DEG C, the auxiliary materials (auxiliary materials such as stabilizer, carbohydrate such as stabilizer, carbohydrate are added
Can be uniformly mixed in advance), and lycopene extract is added, auxiliary agent, the remaining milk constant volume of addition, circulation stirring 15-30 minutes；
To the feed liquid prepared；
3) homogeneous: it joined natural lycopene extract for above-mentioned, the raw material milk of auxiliary agent is warming up to 60 DEG C and carries out to equal
Matter, homogenization pressure 18MPa；
4) it sterilizes: the feed liquid after above-mentioned homogeneous is sterilized, sterilization requires to be 63 DEG C, 30min；
5) cooling: the feed liquid for having killed bacterium is chilled to 42 ± 2 DEG C；
6) be inoculated with, ferment: by mixed bacteria, (mixed bacteria includes: streptococcus thermophilus: lactobacillus bulgaricus: plant cream
Bacillus=2:1:2, initial inoculum are 1 × 107Cfu/mL it) is seeded in the good feed liquid of above-mentioned cooling and stirs evenly, 42 ± 2
Under conditions of DEG C, heat-preservation fermentation reaches 4.0 or so to pH, and Yoghourt is demulsified and cools to immediately by termination when acidity reaches 75 ° of T
It is 20-25 DEG C, filling, after-ripening about 12-24 hours is refrigerated after filling at 2-6 DEG C to get stirred yoghurt finished product.
Embodiment 2
Solidification type yoghourt and preparation method thereof rich in watermelon natural lycopene
1, lycopene in watermelon extract is prepared
1) watermelon flesh is cut into 30 × 30mm fruit block, smashs to pieces and watermelon puree is prepared.
2) watermelon puree is added in soybean oil by 1:l.5 liquid ratio, room temperature is protected from light immersion extraction 4.5h.
3) extract liquor is subjected to 4600 turns/min, 15min centrifugal treating removes in extract liquor and remains pulp.
4) the lycopene in watermelon extract liquor Jing Guo centrifugal treating is subjected to vacuum freeze drying, pre-freeze rate: 0.7 DEG C/
Temperature of heating plate: min, drying chamber pressure 74pa 41 DEG C, obtain lycopene in watermelon extract.
2, Yoghourt is prepared:
Fermentation substrate formula: 0.4% it is above-mentioned be prepared lycopene in watermelon extract, 0.04% sodium isoascorbate,
0.15% phytic acid, 0.2% calgon, 13% white granulated sugar, 0.45%CMC, surplus raw material milk；
1) standardization of raw material milk: high-quality, safe, qualified fresh milk is selected to be standardized for primary raw material；
2) ingredient: being warming up to 55 DEG C for raw material milk, and the auxiliary materials such as stabilizer, carbohydrate are added, and (auxiliary materials such as stabilizer, carbohydrate can thing
First it is uniformly mixed), and lycopene in watermelon extract is added, auxiliary agent, the remaining milk constant volume of addition, circulation stirring 20 minutes；It obtains
The feed liquid prepared；
3) homogeneous: the raw material milk that joined natural water melon lycopene extract and auxiliary agent is warming up to 60 DEG C and is carried out to equal
Matter, homogenization pressure 20MPa；
4) it sterilizes: the feed liquid after above-mentioned homogeneous being sterilized, 63 DEG C of sterilization 30min；
5) cooling: the feed liquid for having killed bacterium is chilled to 42 ± 2 DEG C；
6) be inoculated with, ferment: by mixed bacteria, (mixed bacteria includes: streptococcus thermophilus: lactobacillus bulgaricus: plant cream
Bacillus=2:1:3, initial inoculum are 1 × 107Cfu/mL it) is seeded in the good feed liquid of above-mentioned cooling and stirs evenly, 42 ± 2
Under conditions of DEG C, heat-preservation fermentation reaches 4.0 or so to pH, and termination when acidity reaches 75 ° of T cools to product cold at 2-6 DEG C
After-ripening about 12-24 hours, hiding, obtains solidification type yoghourt finished product.
Embodiment 3
Stirred yoghurt rich in watermelon natural lycopene and preparation method thereof
1, lycopene in watermelon extract is prepared
1) watermelon flesh is cut into 30 × 30mm fruit block, smashs to pieces and watermelon puree is prepared.
2) watermelon puree is added in soybean oil by 1:l.5 liquid ratio, room temperature is protected from light immersion extraction 5h.
3) extract liquor is subjected to 4700 turns/min, 15min centrifugal treating removes in extract liquor and remains pulp.
4) the lycopene in watermelon extract liquor Jing Guo centrifugal treating is subjected to vacuum freeze drying, pre-freeze rate: 0.8 DEG C/
Temperature of heating plate: min, drying chamber pressure 75pa 42 DEG C, obtain lycopene in watermelon extract.
2, Yoghourt is prepared:
Fermentation substrate formula: 0.4% it is above-mentioned be prepared lycopene in watermelon extract, 0.04% sodium isoascorbate,
0.15% phytic acid, 0.2% calgon, 13% white granulated sugar, 0.43%CMC, 16% whole milk powder, excess water；
1) ingredient: warming the water to 50-60 DEG C, and auxiliary materials (stabilizer, the carbohydrates etc. such as whole milk powder stabilizer, carbohydrate is added
Auxiliary material can be uniformly mixed in advance), and lycopene in watermelon extract is added, remaining water constant volume, circulation stirring 15- is added in auxiliary agent
30 minutes；The feed liquid prepared；
2) homogeneous: joined lycopene in watermelon extract for above-mentioned, and the feed liquid of auxiliary agent is warming up to 60 DEG C and carries out to homogeneous,
Homogenization pressure is 21MPa；
3) it sterilizes: the feed liquid after above-mentioned homogeneous is sterilized, sterilization requires to be 63 DEG C, 30min；
4) cooling: the feed liquid for having killed bacterium is chilled to 42 ± 2 DEG C；
5) be inoculated with, ferment: by mixed bacteria, (mixed bacteria includes: streptococcus thermophilus: lactobacillus bulgaricus: plant cream
Bacillus=2:1:3, initial inoculum are 1 × 107Cfu/mL it) is seeded in the good feed liquid of above-mentioned cooling and stirs evenly, 42 ± 2
Under conditions of DEG C, heat-preservation fermentation reaches 4.0 or so to pH, and Yoghourt is demulsified and cools to immediately by termination when acidity reaches 75 ° of T
It is 20-25 DEG C, filling, after-ripening about 12-24 hours is refrigerated after filling at 2-6 DEG C to get stirred yoghurt finished product.
Yoghourt evaluation
Based on embodiment 1, following example is designed, to evaluate the indices of Yoghourt:
Embodiment 1:0.3% lycopene+auxiliary agent
1. without lycopene+without auxiliary agent
2. 0.3% lycopene+without auxiliary agent
3. 0.05% lycopene+auxiliary agent
4. 0.7% lycopene+auxiliary agent
5. 0.5% lycopene+auxiliary agent
(1) influence of the lycopene to fermentation:
1, to the influence of fermentation time
The influence of different lycopenes and auxiliary agent to fermentation time is tracked, the results are shown in Table 1.
Influence of 1 lycopene of table to fermentation time (reach predetermined acidity from inoculation and terminate fermentation)
| Embodiment 1 | Embodiment 2 | Embodiment 3 | ① | ② | ③ | ④ | |
| Fermentation time (h) | 4.40 | 4.50 | 4.40 | 5.50 | 4.55 | 5.0 | 6 |
2, to the influence of fermentation substrate fermentation success rate
The influence of different lycopenes and auxiliary agent to fermentation substrate fermentation success rate is tracked, the results are shown in Table 2.
Influence of 2 lycopene of table to fermentation substrate fermentation success rate
| Embodiment 1 | ① | ② | ③ | ④ | |
| Fermentation substrate fermentation success rate | 96.6% | 92.5% | 95.4% | 94.2% | 89.2% |
3, the influence to fermentation process pollution risk:
1. and 5. comparison.As the result is shown: 5. than 1. in fermentation, the risk of yeast-infection reduces 12%.
4, to the influence of fermentation costs
1. and 5. comparison.Comprehensive statistics fires dynamic, artificial and manufacturing expense, as the result is shown: 5. than the production 1. in fermentation
Cost savings 16.9%.
(2) influence of the lycopene to viable count:
Viable count in the sour milk products shelf life containing different lycopenes and auxiliary agent is tracked, the results are shown in Table 3.
The tracking result of the different lycopenes of table 3 and auxiliary agent to viable count in sour milk products shelf life
| 1 day | 7 days | 14 days | 21 days | 28 days | |
| Embodiment 1 | 7.8*106 | 6.5*106 | 4.8*106 | 1.1*106 | 6.3*105 |
| ① | 5.9*106 | 3.2*106 | 1.1*106 | 7.4*105 | 4.2*104 |
| ② | 6.8*106 | 5.1*106 | 3.7*106 | 9.4*105 | 3.6*105 |
| ③ | 6.2*106 | 4.6*106 | 2.4*106 | 8.3*105 | 1.3*105 |
| ④ | 1.4*106 | 6.2*105 | 3.4*105 | 5.5*104 | 1.2*104 |
(3) influence of the lycopene to Yoghourt color:
Verifying illumination and time are carried out to addition lycopene extract Yoghourt coloring effect using the high dress packaging material of PET bottle thoroughly
Organoleptic effects test, daily 8 hours simulating sun light irradiation processings, 4-6 degrees Celsius refrigerates 21 days.
Comparison 2. with embodiment 1: sour milk products 2. are gradually varied to pale red, lavender by original aubergine, 21 days
When product entirety sense organ it is poor, be in kermesinus；The sour milk products color of embodiment 1 does not occur significant change.
(4) lycopene verifies Yoghourt sensory evaluation:
To embodiment 1-3 and 1., 2. the sour milk products produced carry out the Blind Test experiment of taste and flavor.Primary sensory
Inspection item: structural state, color, mouthfeel, sour-sweet degree, flavor etc..Sense organ and flavour mark standard are shown in Table 4.Participate in experiment people
Totally 30 people, statistics total score calculate average mark to number；Average mark is higher, and it is better to represent effect；And to the whole fancy grade of product
Opinion is provided, the hobby number to each single-item is counted；Statistical result is shown in Table 5.
Taste and flavor standards of grading of 4 lycopene of table to Yoghourt
Evaluation result is recorded in table 5:
5 evaluation result of table
As can be seen from Table 5, the taste and flavor score value that the Yoghourt of lycopene extract and auxiliary agent is added is higher.Explanation
Such coloring Yoghourt containing lycopene is well received, has broad application prospects.2. since lycopene not being added in 1.
Or auxiliary agent, cause product shade single or coloring is unstable, so that Analyses Methods for Sensory Evaluation Results is poor.
(5) stability of the lycopene to Yoghourt within storage period:
Stability of 6 product of table within storage period
As can be seen from Table 6, lycopene and auxiliary agent is added does not influence the stability of Yoghourt, and obtained product exists
There is preferable stability in storage period, be suitble to commodity production；And lycopene extract is added but is not added with mixed aid
Coloring Yoghourt will appear after a period of time color it is thin out and disappear, influence product quality.
Obviously, the above embodiment of the present invention be only to clearly illustrate example of the present invention, and not be pair
The restriction of embodiments of the present invention may be used also on the basis of the above description for those of ordinary skill in the art
To make other variations or changes in different ways, all embodiments can not be exhaustive here, it is all to belong to this hair
The obvious changes or variations that bright technical solution is extended out are still in the scope of protection of the present invention.
Claims (8)
1. a kind of Yoghourt containing lycopene, which is characterized in that the raw material of the Yoghourt, which forms, includes:
Milk powder, water and lycopene；Or milk and lycopene；
Wherein, the additional amount of the lycopene is the 0.3-0.5% of Yoghourt raw material total amount；The raw material composition of the Yoghourt also wraps
Auxiliary agent is included, the auxiliary agent is the mixture of sodium isoascorbate, phytic acid and calgon；Wherein, sodium isoascorbate plus
Enter the 0.03-0.04% that amount is Yoghourt raw material total amount；The additional amount of phytic acid is the 0.1-0.15% of Yoghourt raw material total amount；Hexa metaphosphoric acid
The additional amount of sodium is the 0.1-0.2% of Yoghourt raw material total amount.
2. a kind of Yoghourt containing lycopene according to claim 1, which is characterized in that the raw material of the Yoghourt forms packet
It includes:
Be converted into wherein the sweetening material of the sugariness of the sucrose containing 6-16%, 0.2-2% stabilizer, 0-10% fruit juice or vegetable juice slurry,
0.1-0.5% lycopene, 0.03-0.04% sodium isoascorbate, 0.1-0.15% phytic acid, 0.1-0.2% calgon, milk
Surplus；Or
Be converted into wherein the sweetening material of the sugariness of the sucrose containing 6-16%, 0.2-2% stabilizer, 0-10% fruit juice or vegetable juice slurry,
0.1-0.5% lycopene, 0.03-0.04% sodium isoascorbate, 0.1-0.15% phytic acid, 0.1-0.2% calgon, 10-
18% milk powder, water surplus.
3. the preparation method of the Yoghourt containing lycopene as claimed in claim 1 or 2, which is characterized in that this method comprises: with
Milk powder and water or milk are primary raw material, add lycopene and auxiliary agent, after homogeneous, sterilization, then through strain fermentation, are made
Yoghourt；Alternatively,
Using milk powder and water or milk as primary raw material, addition lycopene, auxiliary agent, sweetening material, stabilizer, fruit juice or vegetable juice
Slurry, after homogeneous, sterilization, then through strain fermentation, is made Yoghourt.
4. the preparation method of the Yoghourt according to claim 3 containing lycopene, which is characterized in that the homogeneous be
55-70 DEG C, carry out homogeneous under the conditions of 180-220Bar.
5. the preparation method of the Yoghourt according to claim 3 containing lycopene, which is characterized in that it is described sterilization be
62-64 DEG C of sterilization 25-35min.
6. the preparation method of the Yoghourt according to claim 3 containing lycopene, which is characterized in that the strain is thermophilic
Streptococcus, lactobacillus bulgaricus and lactobacillus plantarum mixed bacteria.
7. the preparation method of the Yoghourt according to claim 6 containing lycopene, which is characterized in that the thermophilus
The mixed proportion of bacterium, lactobacillus bulgaricus and lactobacillus plantarum is 2:1:1-4.
8. the preparation method of the Yoghourt according to claim 6 containing lycopene, which is characterized in that the thermophilus
The mixed proportion of bacterium, lactobacillus bulgaricus and lactobacillus plantarum is 2:1:2.
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| CN111109363A (en) * | 2019-12-30 | 2020-05-08 | 光明乳业股份有限公司 | Additive-free fermented milk and preparation technology thereof |
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| KR20100012730A (en) * | 2008-07-29 | 2010-02-08 | 전라북도 고창군 | Yoghurt comprising rubus coreanus miquel, lycopene and preparation method thereof |
| CN101897385A (en) * | 2010-06-25 | 2010-12-01 | 上海邦成生物科技有限公司 | Method for enhancing fermentation level of Bifidobacterium by utilizing lycopene |
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| KR20100012730A (en) * | 2008-07-29 | 2010-02-08 | 전라북도 고창군 | Yoghurt comprising rubus coreanus miquel, lycopene and preparation method thereof |
| CN101897385A (en) * | 2010-06-25 | 2010-12-01 | 上海邦成生物科技有限公司 | Method for enhancing fermentation level of Bifidobacterium by utilizing lycopene |
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