CN105558014A - Preparation method of yoghurt - Google Patents
Preparation method of yoghurt Download PDFInfo
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- CN105558014A CN105558014A CN201610000195.9A CN201610000195A CN105558014A CN 105558014 A CN105558014 A CN 105558014A CN 201610000195 A CN201610000195 A CN 201610000195A CN 105558014 A CN105558014 A CN 105558014A
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- Prior art keywords
- yoghourt
- lactic acid
- fermentation
- preparation
- milk
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
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- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
A preparation method of yoghurt is disclosed. According to the preparation method, part of milk powder is carbonized so as to form fine and porous substances, which can absorb the acidic substances after fermentation, so the taste of yoghurt is improved by adding fewer sweeteners or no sweetener, the content of lactobacillus in yoghurt is not changed, and the original healthcare function and nutrients of yoghurt are maintained.
Description
Technical field
The present invention relates to a kind of preparation method of Yoghourt, be specifically related to the preparation method of a kind of low sugar even Yoghourt of sugar-free.
Background technology
Yoghourt is raw material with milk, after pasteurize, add zymophyte again in milk, after fermentation, more a kind of milk product cooled.Yoghourt not only remains all advantages of milk, and also maximizes favourable factors and minimizes unfavourable ones through process in some aspect, becomes the nutrient and healthcare products being more suitable for the mankind.
At the sweat of Yoghourt, lactic acid bacteria to make in milk sugar, protein is hydrolyzed into as little molecule (as galactolipin and lactic acid, little peptide chain and amino acid etc.), and these changes make Yoghourt more easy to digest and absorb, and the utilization rate of various nutritional labeling is improved.
Yoghourt is except nutritious, also because of containing lactic acid bacteria, with health role.These effects mainly comprise: safeguard the gut flora ecological balance, form biological barrier, suppress harmful bacteria to the invasion of enteron aisle; Improve immune function of human body, lactic acid bacteria can produce the material that some strengthen immunologic function, can improve human immunity, prevent disease.
Normal pure milk ferments the Yoghourt obtained, because certainly lead to lactic acid in sweat, make mouthfeel very sour, in order to cater to the sense of taste demand of most of consumer, Yoghourt, in process, all with the addition of the sweet ingredient of a large amount of natural or Prof. Du Yucang, as sucrose, xylitol, Aspartame etc.The original tart flavour produced by lactic acid in Yoghourt is suppressed by these sweet ingredients.And in the last few years, along with the change of dietetic nutrition structure, consumer wishes again to obtain more the low sugar even food of sugar-free.Like this, on this Special food of Yoghourt, wish a kind of preparation method of Yoghourt, this method is when suppressing the tart flavour mouthfeel of Yoghourt, can add less and even not add the mouthfeel demand that sweetener just can meet ordinary consumer, this method can not reduce again the content of Lactis In Yoghurt simultaneously, keeps its due nutritional health function.
Summary of the invention
The invention provides a kind of method preparing Yoghourt, the method utilizes the tiny porous mass of partially carbonized for milk powder formation, the acidic materials (lactic acid) formed in absorption fermentation, do not add sweetener or add sweetener less prerequisite under, make the mouthfeel of main body Yoghourt better, and the content of lactic acid bacteria of Yoghourt entirety is constant, keep original alimentary health-care function.Adopt the sour milk product prepared in this way and both maintained the original alimentary health-care function of Yoghourt, can meet again the requirement that people wish to reduce sweetener use amount, mouthfeel also can not look ill because having lacked sweetener simultaneously.
After milk powder is partially carbonized, the tiny porous mass formed, there is very high specific area and flourishing internal gutter structure, this similar active carbon, there is very strong adsorption capacity, and this adsorption capacity has selective, to the lactic acid formed in Yoghourt fermentation process, there is strong adsorption capacity, and more weak to other the equimolecular adsorption capacity of galactolipin, amino acid and peptide chain, then can ignore the adsorption capacity of various mushroom.So just a large amount of lactic acid is anchored on these tiny porous masses, and these porous masses are partially carbonized products, their density is larger, the bottom of fermentation materials can be deposited on, therefore macroscopically just defining in the Yoghourt prepared, a large amount of lactic acid molecules is anchored at bottom, and the result that lactic acid content in main body Yoghourt is little.The few sour milk product nature mouthfeel of this part lactic acid content is than common fermentation but not add the natural yogurt of sweetener better, and the concentration of various nutritive and health protection components as amino acid and probio does not have any change substantially.That is this even do not use the prerequisite of sweetener in few use under, both ensure that not reducing of sour milk products Middle nutrition health-care components, again reduced lactic acid content, improve the mouthfeel of product.
Primary in the present invention is heat-treat milk powder, the tiny porous mass of forming section carbonization.Specifically, this heat treatment process is, heating surface is formed the milk bisque that a layer thickness is no more than 5mm, and the surface temperature control of heating surface is at 120 DEG C, static or when stirring at maintenance milk bisque, milk powder is heat-treated, the time of process, can control between 10 minutes to 15 minutes, the effect of process makes part milk powder be that brown is to dark brown because of carbonization according to the intensity of heating, configuration keeps loose powdery simultaneously, prevent from luming because of excessive carbonization.
Utilize these by partially carbonized milk powder, they are joined in the liquid milk stirred, add appropriate fermented bacterium, under certain fermentation temperature (such as 60 DEG C), after certain fermentation time (such as 6 hours), just define sour milk product.
Method provided by the invention is utilized to prepare Yoghourt, when sweetener consumption does not even have less, still can prepare mouthfeel good, nutritious sour milk product, and in whole preparation process, do not add any natural or artificial additive newly, so technique is simpler, also environmental protection is reliable more.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further detailed.
The following examples only for explaining explanation the present invention in detail, and limit the scope of the invention never in any form.
Embodiment 1
Get the whole milk powder that 100g is commercially available, be laid in pan, the milk powder layer thickness of formation, not higher than 5mm, utilizes electromagnetic oven heating, temperature controls at 120 DEG C, suitably stir in heating process and smooth milk bisque again, make it be heated evenly, after 15 minutes, milk powder is brown, form is still loose powdery, stops heating, has contained for subsequent use.Adopt Autosorb-iQ-C Sorption Analyzer to record these and be about 400m by the specific area of partially carbonized milk powder
2/ g.
Get 1 liter of commercially available liquid milk, after being warmed up to 60 DEG C, keep temperature, add Lactobacillus casei (N1115) 1g of commercially available Shijiazhuang Junlebao Dairy Co., Ltd. wherein, pour 20g into by the milk powder after partially carbonized, after stirring simultaneously, pour in Yoghourt fermentation tank together, maintain fermentation temperature 60 DEG C, after 6 hours, stop fermentation.Open fermentation tank, divide product to keep sample detection from middle and upper part extraction portion, the data that pH value and lactic acid bacteria (coccus+bacillus) count are in table 1.
Comparative example 1
Get 1 liter of commercially available liquid milk, after being heated to 60 DEG C, keep temperature, add Lactobacillus casei (N1115) 1g of commercially available Shijiazhuang Junlebao Dairy Co., Ltd. wherein, after stirring, pour in Yoghourt fermentation tank together, maintain fermentation temperature 60 DEG C, after 6 hours, stop fermentation.Open fermentation tank, divide product to keep sample detection from middle and upper part extraction portion, the data that pH value and lactic acid bacteria (coccus+bacillus) count are in table 1.
Table 1
| pH | Lactic acid bacteria (coccus+bacillus) counting (10 9mL -1) | |
| Embodiment 1 | 5.85 | 1.87 |
| Comparative example 1 | 4.14 | 1.89 |
The lactic acid generated in Yoghourt fermentation process, partial ionization can go out H in the solution
+, thus pH value is reduced, can assess the concentration of lactic acid in Yoghourt by detecting pH value, that is pH value is higher, illustrates that in Yoghourt, the concentration of lactic acid is lower, and mouthfeel is also just relatively better.Test result from table 1 can be seen, the Yoghourt that the pH value of the sour milk products adopting the embodiment 1 of the inventive method to obtain obtains apparently higher than common fermentation method, the lactic acid concn so just illustrating in the Yoghourt that employing method of the present invention obtains is starkly lower than the Yoghourt that common fermentation method obtains; And the count results of lactic acid bacteria (coccus+bacillus) shows, the lactic acid bacteria number that two kinds of methods obtain is substantially identical.Find out thus, the inventive method forms the lactic acid formed in porous mass adsorption selection sweat by partially carbonized milk powder, reduce the tart flavour of Yoghourt, and do not reduce the quantity of beneficial bacterium in Yoghourt.
Claims (2)
1. a preparation method for Yoghourt, comprises heat treatment milk powder, batching, and fermentation, is characterized in that, in the process of Yoghourt fermentation, add the partially carbonized porous mass that milk powder obtains after Overheating Treatment.
2. the preparation method of a kind of Yoghourt according to claim 1, it is characterized in that the temperature heated milk powder is 120 DEG C, the time of process is 10 minutes to 15 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610000195.9A CN105558014A (en) | 2016-01-02 | 2016-01-02 | Preparation method of yoghurt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610000195.9A CN105558014A (en) | 2016-01-02 | 2016-01-02 | Preparation method of yoghurt |
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| CN105558014A true CN105558014A (en) | 2016-05-11 |
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| CN201610000195.9A Pending CN105558014A (en) | 2016-01-02 | 2016-01-02 | Preparation method of yoghurt |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101422196A (en) * | 2008-10-31 | 2009-05-06 | 上海双金生物科技有限公司 | Functional yoghourt and production method thereof |
| CN102396598A (en) * | 2011-11-11 | 2012-04-04 | 内蒙古伊利实业集团股份有限公司 | Yoghurt added with rice flour and preparation method thereof |
| CN103749678A (en) * | 2013-12-27 | 2014-04-30 | 润盈生物工程（上海）有限公司 | Domestic yoghurt fermented powder and method for preparing yoghurt by using yoghurt fermented powder |
| CN104472690A (en) * | 2014-12-09 | 2015-04-01 | 青岛德润电池材料有限公司 | Yogurt and preparation method thereof |
-
2016
- 2016-01-02 CN CN201610000195.9A patent/CN105558014A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101422196A (en) * | 2008-10-31 | 2009-05-06 | 上海双金生物科技有限公司 | Functional yoghourt and production method thereof |
| CN102396598A (en) * | 2011-11-11 | 2012-04-04 | 内蒙古伊利实业集团股份有限公司 | Yoghurt added with rice flour and preparation method thereof |
| CN103749678A (en) * | 2013-12-27 | 2014-04-30 | 润盈生物工程（上海）有限公司 | Domestic yoghurt fermented powder and method for preparing yoghurt by using yoghurt fermented powder |
| CN104472690A (en) * | 2014-12-09 | 2015-04-01 | 青岛德润电池材料有限公司 | Yogurt and preparation method thereof |
Non-Patent Citations (5)
| Title |
|---|
| 何国庆等主编: "《食品微生物检验技术》", 30 November 2013, 中国质检出版社 * |
| 张邦辉: "《期货交易大辞典》", 31 January 1994, 中国物价出版社 * |
| 徐士清主编: "《仔猪生产手册》", 30 June 2001, 上海科学技术出版社 * |
| 核工业第二研究设计院主编: "《给水排水设计手册》", 31 May 2001, 中国建筑工业出版社 * |
| 陈惠中主编: "《饮茶与健康》", 30 November 2014, 金盾出版社 * |
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Application publication date: 20160511 |
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