CN106689360B - Probiotic fermented milk and preparation method thereof - Google Patents
Probiotic fermented milk and preparation method thereof Download PDFInfo
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Abstract
The invention provides probiotic fermented milk and a preparation method thereof, the probiotic fermented milk is prepared by taking raw milk as a main raw material, adding date palm juice and inoculating a leaven for fermentation; wherein, the soluble solid content of the date palm juice is 68 to 70 percent; the date palm juice is used in an amount equivalent to that the raw material of the probiotic fermented milk contains 0.9-10% of sucrose in terms of sweetness, and the total sweetness of the probiotic fermented milk is equivalent to that the raw material contains 0.9-12% of sucrose in terms of sweetness. The product belongs to low-sugar sucrose-free functional fermented milk and has good flavor, mouthfeel and stability.
Description
Technical Field
The invention relates to probiotic fermented milk and a preparation method thereof, and belongs to the field of dairy products.
Background
The fermented milk is a milk product which is prepared by taking fresh milk as a raw material, adding white granulated sugar, a stabilizer, a leavening agent (strain) and the like into the milk after pasteurization, producing acid by using the sugar through lactic acid bacteria, reducing the pH value of the product, increasing the acidity, curding, cooling, filling and ripening. The fermented milk has rich nutrition, retains all nutrients of the raw milk, and can produce multiple vitamins such as Vb necessary for human nutrition by lactobacillus during fermentation1、Vb2、Vb6、Vb12And the like. In addition, lactic acid bacteria contained in the fermented milk can secrete substances beneficial to human health when propagating in intestinal tracts of human bodies, and can also generate substances for enhancing the immune function, so that the human immunity can be improved, and diseases can be prevented. The fermented milk also has health promotion effects of promoting gastric secretion, stimulating appetite, promoting digestion, maintaining intestinal flora ecological balance, inhibiting harmful bacteria invasion to intestinal tract, inhibiting saprophytic bacteria growth in intestinal tract, and preventing aging. Therefore, fermented milk, especially yoghurt, has become a popular food.
Although the fermented milk has extremely high nutritional value and is suitable for most people, a large amount of white granulated sugar (sucrose) is added in the production process, and the glycemic index GI of the sucrose is high, so that the fermented milk is not suitable for hyperglycemia people, such as diabetic patients. GI (glycemic index) is an index reflecting the degree of elevation of blood glucose in humans by food.
In order to meet the demand of hyperglycemia population on fermented milk, in recent years, practitioners in the fermented milk industry have studied more about sugar-free and low-sugar fermented milk products, and the technical means adopted is to compound some synthetic high-intensity sweeteners, add the sweeteners into the fermented milk products in the form of food additives to achieve the required sweetness, and thus reduce the sugar content of sucrose. However, the added sweetener brings unpleasant taste to the mouthfeel of the fermented milk, and influences the flavor or taste of the fermented milk.
Date palm (English name: Date palm), Persia Date, Musa Date, and Iraqi Date are the fruits of Date palm. Date palm is produced in the middle east, north africa, and tropical or subtropical areas such as fujian, guangxi, Yunnan, Guangdong, etc. of China. The date palm is rich in nutrition, the sugar content of the dried fruit reaches 60-70%, the dried fruit is almost pure fructose, and the date palm is very easy to digest. The causal glycemia glycogenesis index GI is low, and the increase degree of the human blood sugar after eating the fructose is far lower than that of other traditional natural sugar products, so that the fructose can be eaten by patients with diabetes and patients with hepatic insufficiency in a proper amount. Fructose has a sweetness about 1.5 times that of sucrose, and its intake is small under the same sweetness standard. Besides being rich in fructose, the date palm also contains various vitamins, proteins, mineral elements and other nutrient components, and has extremely high nutritional value.
Through retrieval, no technical report combining date palm and fermented milk is found.
Disclosure of Invention
The invention aims to provide probiotic fermented milk, which contains date palm juice in raw material composition, replaces sugar in fermented milk with natural sugar in date palm, belongs to low-sugar and sucrose-free functional fermented milk, and has good flavor, mouthfeel and stability.
The invention also aims to provide a preparation method of the probiotic fermented milk.
In order to achieve the aim, the invention provides probiotic fermented milk which is prepared by taking raw milk as a main raw material, adding date palm juice and inoculating a leaven for fermentation; wherein, the soluble solid content of the date palm juice is 68 to 70 percent; the date palm juice is used in an amount equivalent to 0.9-10% of sucrose, preferably 5-8% of sucrose, based on the total weight of the raw materials of the probiotic fermented milk, and the total sweetness of the probiotic fermented milk is equivalent to the sweetness of 0.9-12% of sucrose in the raw materials.
According to a specific embodiment of the invention, in the probiotic fermented milk, the sweetness of the probiotic fermented milk is provided only by date palm juice. The raw materials of the invention meet the requirements of relevant quality standards. The hygienic index, the physicochemical index and the like of the fermented milk of the invention also meet the regulations of the relevant quality standards. The contents and proportions described herein are by weight unless otherwise specified. The raw milk used as the fermentation substrate is fresh milk which meets the raw milk purchasing standard GB6914 of China, can also be a reduction product which is prepared by reducing milk components such as milk powder, condensed milk, whey protein and the like, and can be high-fat, full-fat, degreased or partially degreased milk. The soluble solid of the date palm juice is obtained by measuring according to the GB/T12143-2008 method.
As mentioned above, the fermented milk supplied in the common market is not suitable for the hyperglycemia population, if the fermented milk can be mixed with the date palm for eating, the date palm is possible to replace or reduce the sucrose in the fermented milk, and can bring good flavor and taste to the fermented milk and also has better probiotic function, therefore, the combination of the date palm and the fermented milk is a very beneficial method both from the nutrition perspective and the research and development of the fermented milk product, however, the flesh of the date palm has rough taste, the direct addition of the flesh has great influence on the texture of the fermented milk, and the taste is poorer, the invention effectively avoids the influence of the direct addition of the flesh of the date palm to the fermented milk by converting the date palm into the date palm juice with the soluble solid content of 68-70%, on the one hand, the sugar in the fermented milk is successfully replaced, and the low-sugar, low-content and good taste suitable for the special population such as hyperglycemia, The functional fermented milk without sucrose can effectively combine the flavor of date palm with the flavor of fermented milk, and endow the fermented milk product with better flavor and taste.
In the probiotic fermented milk of the present invention, preferably, the raw materials of the probiotic fermented milk include: 80.0-98.9% of raw milk, 1.0-15.0% of date juice and 0.001-1.0% of stabilizer, wherein 100-200 DCU of leaven is contained in each 1000kg of raw material of the probiotic fermented milk; preferably, the raw material comprises 8.0-10.0% of date juice.
For example, the raw material milk (raw milk or reconstituted milk) contains 800-989 kg per 1000kg of raw material, 10-150 kg of date palm juice, 0.01-10 kg of stabilizer, and 100-200 DCU leaven is added to the raw material of 1000kg of probiotic fermented milk.
In the probiotic fermented milk, preferably, the date juice is prepared by leaching fresh date with water, filtering, concentrating and sterilizing.
Preferably, the leaching is carried out in a water jujube ratio of 2-3: 1. leaching for 6-8 hours at the temperature of 85-95 ℃;
the concentration is triple effect concentration, and the concentration is stopped when the soluble solid content of the filtrate is 68-70%, wherein the temperature of the single effect concentration is 63-70 ℃, and the vacuum degree is-0.07 MPa to-0.01 MPa; the temperature of the double-effect concentration is 50-60 ℃, and the vacuum degree is-0.07 MPa to-0.01 MPa; the triple effect concentration temperature is 40-50 ℃, and the vacuum degree is-0.07 MPa to-0.01 MPa; and controlling the pulp outlet temperature to be 40-50 ℃;
the sterilization is carried out for 25-30 min at the temperature of 85-90 ℃.
More specifically, the date juice can be prepared by the following method: 1) raw material acceptance inspection: removing impurities such as jujube leaves, mildewing, deteriorating, and breaking jujube; 2) cleaning: the jujube pulp is washed by tap water to have no impurities and floating dust, and the jujube pulp is bright; 3) leaching: the ratio of the washed date palm to the date palm is 2-3: 1. leaching for 6-8 hours at the temperature of 85-95 ℃, pumping the leaching liquor into a precipitation tank for precipitation after the extraction is finished, and filtering and concentrating; 4) and (3) filtering: filtering through a duplex filter; 5) triple-effect concentration: concentrating the filtrate obtained by filtering until the soluble solid is 68-70%, and stopping concentrating, wherein the temperature of the first-effect concentration is 63-70 ℃, and the vacuum degree is-0.07 MPa to-0.01 MPa; the temperature of the double-effect concentration is 50-60 ℃, and the vacuum degree is-0.07 MPa to-0.01 MPa; the triple effect concentration temperature is 40-50 ℃, and the vacuum degree is-0.07 MPa to-0.01 MPa; controlling the temperature of the slurry during discharging to be 40-50 ℃ so as to ensure the flavor and taste of the product; 6) and (3) sterilization: sterilizing at 85-90 ℃ for 25-30 min; 7) filling: and filling the sterilized concentrated date palm juice in a purification workshop.
The research of the invention discovers that the preparation process of the date palm juice has important influence on the flavor and the taste of the probiotic fermented milk, the invention optimizes the extraction process of the date palm juice to ensure that the final product has good flavor and taste and stability, and the most important thing is to control the concentration mode of the date palm juice and the pulp outlet temperature of the date palm juice, so that the final product can be effectively ensured to have good flavor, taste and stability.
In the probiotic fermented milk, preferably, the stabilizer comprises one or more of gelatin, pectin, agar and starch; the leaven comprises one or more of lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium, lactobacillus acidophilus and lactobacillus casei, and preferably comprises lactobacillus bulgaricus and streptococcus thermophilus.
In the probiotic fermented milk of the present invention, preferably, the probiotic fermented milk is a whole, defatted or partially defatted stirred, set or drinking yoghurt. More preferably, the protein content of the probiotic fermented milk is more than or equal to 2.3 percent, and the fat content is more than or equal to 2.5 percent.
In another aspect, the invention further provides a preparation method of the probiotic fermented milk, which comprises the following steps:
(1) preparing date palm juice: the ratio of the washed date palm to the date palm is 2-3: 1. leaching for 6-8 hours at the temperature of 85-95 ℃, pumping the obtained leaching liquor into a precipitation tank for precipitation, filtering the obtained solution through a duplex filter to obtain filtrate, concentrating the filtrate by adopting triple effect concentration until the soluble solid content is 68-70%, discharging the slurry, and sterilizing;
wherein the primary concentration temperature is 63-70 ℃, and the vacuum degree is-0.07 MPa to-0.01 MPa; the temperature of the double-effect concentration is 50-60 ℃, and the vacuum degree is-0.07 MPa to-0.01 MPa; the triple effect concentration temperature is 40-50 ℃, and the vacuum degree is-0.07 MPa to-0.01 MPa; the slurry outlet temperature is 40-50 ℃; the sterilization is carried out for 25-30 min at the temperature of 85-90 ℃;
(2) and (3) mixing the standardized raw milk with the date palm juice obtained in the step (1) according to a weight ratio of 0.5-1.5: 1, mixing and heating to 55-65 ℃, circularly stirring for 10-30 min, and then adding the rest raw milk and a stabilizer to obtain a prepared milk liquid;
degassing and homogenizing the prepared milk, sterilizing, cooling to 40-43 ℃, inoculating a leavening agent, fermenting at 40-43 ℃ for 4-8 h while keeping the temperature, stopping fermentation when the acidity reaches 70-80 DEG T, and cooling to 15-25 ℃ to obtain the probiotic fermented milk.
The invention well solves the technical problems of large viscosity, high specific gravity and difficult material melting process of the date palm juice used in the step (1) by adjusting the preparation process of the fermented milk.
According to a particular embodiment of the present invention, preferably, the method further comprises demulsifying the obtained probiotic fermented milk and adding a flavouring and a nutritional fortifier, preferably the nutritional fortifier is a fruit re-processed product and/or a cereal product. Preferably, in the method, the homogenization in the step (2) adopts two-stage homogenization, and the homogenization pressure is 30-40 bar and 160-180 bar respectively; the sterilization in the step (2) is as follows: sterilizing at 95 + -5 deg.C for 300 s.
In conclusion, the probiotic fermented milk provided by the invention adopts date palm juice to successfully replace sugar in fermented milk, is low-sugar and sucrose-free functional fermented milk suitable for special people with hyperglycemia and the like, and has good flavor, mouthfeel and stability.
Detailed Description
For a more clear understanding of the technical features, objects and advantages of the present invention, reference is now made to the following detailed description of the embodiments of the present invention taken in conjunction with the accompanying drawings, which are included to illustrate and not to limit the scope of the present invention.
The date palm juice used in examples 1 to 5 was prepared as follows:
1) raw material acceptance inspection: removing impurities such as jujube leaves, mildewing, deteriorating, and breaking jujube; 2) cleaning: the jujube pulp is washed by tap water to have no impurities and floating dust, and the jujube pulp is bright; 3) leaching: the ratio of the washed date palm to the date palm is 2.5: 1. leaching for 7.5 hours at the temperature of 91 ℃, pumping the leaching liquor into a precipitation tank for precipitation after the extraction is finished, and filtering and concentrating; 4) and (3) filtering: filtering through a duplex filter; 5) triple-effect concentration: concentrating the filtered filtrate until the soluble solid content is 69%, wherein the first-effect concentration temperature is 67 deg.C, and the vacuum degree is-0.04 MPa; the temperature of the second-effect concentration is 55 ℃, and the vacuum degree is-0.04 MPa; the triple effect concentration temperature is 45 ℃, and the vacuum degree is-0.04 MPa; the temperature during the pulp discharging is controlled at 45 ℃ to ensure the flavor and taste of the product; 6) and (3) sterilization: sterilizing at 90 deg.C for 30 min; 7) filling: and filling the sterilized date palm juice in a purification workshop. The content of the solid content of the obtained date palm juice is 69 percent according to the method described in GB/T12143-2008.
Example 1 sucrose-free yogurt I
This example provides a probiotic fermented milk of sucrose-free yogurt, prepared by the following steps:
(1) preparing materials: heating milk with total solid content of more than or equal to 11.0% and fat content of more than or equal to 2.5% and date palm juice at a ratio of 1:1 to 55 deg.C, circularly stirring for 10min, adding the rest milk, fixing volume, and circularly stirring for 20 min; wherein, each 1000kg of raw materials contains 800kg of cow milk, 135kg of date palm juice and the balance of water;
(2) purifying and degassing: purifying and degassing the material in the step (1);
(3) homogenizing: heating the material subjected to purification and degassing to 70 ℃, and homogenizing under the pressure of 180 bar;
(4) and (3) sterilization: sterilizing at 95 deg.C for 300 s;
(5) and (3) cooling: cooling the sterilized mixed material to 42 ℃;
(6) fermentation: adding 200DCU/1000Kg of strain into Lactobacillus bulgaricus and Streptococcus thermophilus according to a ratio of 1:1.5, stirring uniformly, standing the materials at 42 ℃, preserving heat and fermenting until the acidity reaches 70 DEG T, and terminating fermentation;
(7) cooling and filling: demulsifying the fermented milk at the fermentation end point, cooling to 20 ℃, and filling;
(8) and (3) refrigerating: and (3) refrigerating the filled product in an environment of 4 ℃ to obtain the sucrose-free yoghourt I of the embodiment.
Example 2 sucrose-free yogurt II
This example provides a probiotic fermented milk of sucrose-free yogurt, prepared by the following steps:
(1) preparing materials: heating milk and date palm juice with total solid content of more than or equal to 11.0% and fat content of more than or equal to 2.5% at a ratio of 1:1 to 55 deg.C, circularly stirring for 10min, adding the rest milk and starch, fixing volume, and circularly stirring for 20 min; wherein, each 1000kg of raw materials contains 950kg of cow milk, 12kg of date juice, 5kg of starch and the balance of water;
(2) purifying and degassing: purifying and degassing the material in the step (1);
(3) homogenizing: heating the material subjected to purification and degassing to 70 ℃, and homogenizing under the pressure of 180 bar;
(4) and (3) sterilization: sterilizing at 95 deg.C for 300 s;
(5) and (3) cooling: cooling the sterilized mixed material to 42 ℃;
(6) fermentation: adding 200DCU/1000Kg of strain into Lactobacillus bulgaricus and Streptococcus thermophilus according to a ratio of 1:1.5, stirring uniformly, standing the materials at 42 ℃, preserving heat and fermenting until the acidity reaches 70 DEG T, and terminating fermentation;
(7) cooling and filling: demulsifying the fermented milk at the fermentation end point, cooling to 20 ℃, and filling;
(8) and (3) refrigerating: and (3) refrigerating the filled product in an environment of 4 ℃ to obtain the sucrose-free yoghourt II.
Example 3 sucrose-free yogurt III
This example provides a probiotic fermented milk of sucrose-free yogurt, prepared by the following steps:
(1) preparing materials: heating milk and date palm juice with total solid content of more than or equal to 11.0% and fat content of more than or equal to 2.5% at a ratio of 1:1 to 55 deg.C, circularly stirring for 10min, adding the rest milk and pectin, diluting to desired volume, and circularly stirring for 20 min; wherein, each 1000kg of raw materials contains 880kg of cow milk, 100kg of date juice, 0.5kg of pectin and the balance of water;
(2) purifying and degassing: purifying and degassing the material in the step (1);
(3) homogenizing: heating the material subjected to purification and degassing to 70 ℃, and homogenizing under the pressure of 180 bar;
(4) and (3) sterilization: sterilizing at 95 deg.C for 300 s;
(5) and (3) cooling: cooling the sterilized mixed material to 42 ℃;
(6) fermentation: adding 200DCU/1000Kg of strain into Lactobacillus bulgaricus and Streptococcus thermophilus according to a ratio of 1:1.5, stirring uniformly, standing the materials at 42 ℃, preserving heat and fermenting until the acidity reaches 70 DEG T, and terminating fermentation;
(7) cooling and filling: demulsifying the fermented milk at the fermentation end point, cooling to 20 ℃, and filling;
(8) and (3) refrigerating: and (4) refrigerating the filled product at 4 ℃ to obtain the sucrose-free yoghourt III.
Example 4 sucrose-free yogurt IV
This example provides a probiotic fermented milk of sucrose-free yogurt, prepared by the following steps:
(1) preparing materials: heating milk and date palm juice with total solid content of more than or equal to 11.0% and fat content of more than or equal to 3.5% at a ratio of 1:1 to 55 deg.C, circularly stirring for 10min, adding the rest milk and pectin, diluting to desired volume, and circularly stirring for 20 min; wherein, each 1000kg of raw materials contains 880kg of cow milk, 100kg of date juice, 0.5kg of pectin and the balance of water;
(2) purifying and degassing: purifying and degassing the material in the step (1);
(3) homogenizing: heating the material subjected to purification and degassing to 70 ℃, and homogenizing under the pressure of 180 bar;
(4) and (3) sterilization: sterilizing at 95 deg.C for 300 s;
(5) and (3) cooling: cooling the sterilized mixed material to 42 ℃;
(6) fermentation: adding 200DCU/1000Kg of strain into Lactobacillus bulgaricus and Streptococcus thermophilus according to a ratio of 1:1.5, stirring uniformly, standing the materials at 42 ℃, preserving heat and fermenting until the acidity reaches 70 DEG T, and terminating fermentation;
(7) cooling and filling: demulsifying the fermented milk at the fermentation end point, cooling to 20 ℃, and filling;
(8) and (3) refrigerating: and (4) refrigerating the filled product in an environment of 4 ℃ to obtain the sucrose-free yogurt IV of the embodiment.
Example 5 sucrose-free yogurt V
This example provides a probiotic fermented milk of sucrose-free yogurt, prepared by the following steps:
(1) preparing materials: heating the defatted reduced milk with total solid content of more than or equal to 11.0% and fat content of less than or equal to 0.5% and date palm juice at a ratio of 1:1 to 55 deg.C, circularly stirring for 10min, adding the rest milk and pectin, fixing volume, and circularly stirring for 20 min; wherein, each 1000kg of raw materials contains 880kg of cow milk, 100kg of date juice, 0.5kg of pectin and the balance of water;
(2) purifying and degassing: purifying and degassing the material in the step (1);
(3) homogenizing: heating the material subjected to purification and degassing to 70 ℃, and homogenizing under the pressure of 180 bar;
(4) and (3) sterilization: sterilizing at 95 deg.C for 300 s;
(5) and (3) cooling: cooling the sterilized mixed material to 42 ℃;
(6) fermentation: adding 200DCU/1000Kg of strain into Lactobacillus bulgaricus and Streptococcus thermophilus according to a ratio of 1:1.5, stirring uniformly, standing the materials at 42 ℃, preserving heat and fermenting until the acidity reaches 70 DEG T, and terminating fermentation;
(7) cooling and filling: demulsifying the fermented milk at the fermentation end point, cooling to 20 ℃, and filling;
(8) and (3) refrigerating: and (3) placing the filled product in an environment of 4 ℃ for refrigeration to obtain the sucrose-free yoghourt V of the embodiment.
Comparative example 1 yogurt with white granulated sugar I
The comparative example provides a white granulated sugar-containing yogurt, which is prepared by the following steps:
(1) preparing materials: heating milk with total solid content of more than or equal to 11.0% and fat content of more than or equal to 2.5% to 55 deg.C, adding white sugar, fixing volume, and circularly stirring for 30 min; wherein, every 1000kg of raw materials contains 850kg of cow milk, 100kg of white granulated sugar and the balance of water;
(2) purifying and degassing: purifying and degassing the material in the step (1);
(3) homogenizing: heating the material subjected to purification and degassing to 70 ℃, and homogenizing under the pressure of 180 bar;
(4) and (3) sterilization: 300s at 95 ℃;
(5) and (3) cooling: cooling the sterilized mixed material to 42 ℃;
(6) fermentation: adding 200DCU/1000Kg of strain into Lactobacillus bulgaricus and Streptococcus thermophilus according to a ratio of 1:1.5, stirring uniformly, standing the materials at 42 ℃, preserving heat and fermenting until the acidity reaches 70 DEG T, and terminating fermentation;
(7) cooling and filling: demulsifying the fermented milk at the fermentation end point, cooling to 20 ℃, and filling;
(8) and (3) refrigerating: and (3) refrigerating the filled product at 4 ℃ to obtain the yoghourt I containing the white granulated sugar of the comparative example.
Comparative example 2 yogurt II containing white granulated sugar
The comparative example provides a white granulated sugar-containing yogurt, which is prepared by the following steps:
(1) preparing materials: heating milk with total solid content of more than or equal to 11.0% and fat content of more than or equal to 2.5% to 55 deg.C, adding white sugar, fixing volume, and circularly stirring for 30 min; wherein, every 1000kg of raw materials contains 950kg of cow milk, 9kg of white granulated sugar, 5kg of starch and the balance of water;
(2) purification and degassing: purifying and degassing the material in the step (1);
(3) homogenizing: heating the material subjected to purification and degassing to 70 ℃, and homogenizing under the pressure of 180 bar;
(4) and (3) sterilization: sterilizing at 95 deg.C for 300 s;
(5) and (3) cooling: cooling the sterilized mixed material to 42 ℃;
(6) fermentation: adding 200DCU/1000Kg of strain into Lactobacillus bulgaricus and Streptococcus thermophilus according to a ratio of 1:1.5, stirring uniformly, standing the materials at 42 ℃, preserving heat and fermenting until the acidity reaches 70 DEG T, and terminating fermentation;
(7) cooling and filling: demulsifying the fermented milk at the fermentation end point, cooling to 20 ℃, and filling;
(8) and (3) refrigerating: and (3) refrigerating the filled product at 4 ℃ to obtain the yoghourt II containing the white granulated sugar of the comparative example.
Comparative example 3 yogurt with fructose I
The comparative example provides a white granulated sugar-containing yogurt, which is prepared by the following steps:
(1) preparing materials: heating milk with total solid content of more than or equal to 11.0% and fat content of more than or equal to 2.5% to 55 deg.C, adding white sugar, fixing volume, and circularly stirring for 30 min; wherein, each 1000kg of raw materials contains 880kg of cow milk, 42kg of fructose, 0.5kg of pectin and the balance of water;
(2) purifying and degassing: purifying and degassing the material in the step (1);
(3) homogenizing: heating the material subjected to purification and degassing to 70 ℃, and homogenizing under the pressure of 180 bar;
(4) and (3) sterilization: sterilizing at 95 deg.C for 300 s;
(5) and (3) cooling: cooling the sterilized mixed material to 42 ℃;
(6) fermentation: adding 200DCU/1000Kg of strain into Lactobacillus bulgaricus and Streptococcus thermophilus according to a ratio of 1:1.5, stirring uniformly, standing the materials at 42 ℃, preserving heat and fermenting until the acidity reaches 70 DEG T, and terminating fermentation;
(7) cooling and filling: demulsifying the fermented milk at the fermentation end point, cooling to 20 ℃, and filling;
(8) and (3) refrigerating: and (3) refrigerating the filled product at 4 ℃ to obtain the yoghurt I containing fructose of the comparative example.
In the above comparative examples, the sweetness of the products obtained by the comparative examples 1 and 1 is 100, the sweetness of the products obtained by the comparative examples 2 and 2 is 9, and the sweetness of the products obtained by the comparative examples 3 and 3 is 75.
Comparative example 4 sucrose-free yogurt VI
The present comparative example provides a probiotic fermented milk of sucrose-free yoghurt, which is prepared by the following steps:
(1) preparing date palm juice: 1) raw material acceptance inspection: removing impurities such as jujube leaves, mildewing, deteriorating, and breaking jujube; 2) cleaning: the jujube pulp is washed by tap water to have no impurities and floating dust, and the jujube pulp is bright; 3) leaching: the ratio of the washed date palm to the date palm is 2.5: 1, leaching for 7.5 hours at the temperature of 91 ℃, pumping the leaching liquor into a precipitation tank for precipitation after the extraction is finished, and filtering and concentrating; 4) and (3) filtering: filtering through a duplex filter; 5) concentration: concentrating the filtered filtrate at 75 deg.C under-0.04 MPa, and discharging at 60 deg.C; 6) and (3) sterilization: sterilizing at 90 deg.C for 30 min; 7) filling: and filling the sterilized concentrated date palm juice in a purification workshop. The content of the solids of the date palm juice measured by the method described in GB/T12143-2008 is 68%
(2) Preparing materials: heating milk and date palm juice with total solid content of more than or equal to 11.0% and fat content of more than or equal to 2.5% at a ratio of 1:1 to 55 deg.C, circularly stirring for 10min, adding the rest milk and pectin, diluting to desired volume, and circularly stirring for 20 min; wherein, each 1000kg of raw materials comprises 880kg of cow milk, 100kg of the date juice obtained in the step (1), 0.5kg of pectin and the balance of water;
(3) purifying and degassing: purifying and degassing the material in the step (1);
(4) homogenizing: heating the material subjected to purification and degassing to 70 ℃, and homogenizing under the pressure of 180 bar;
(5) and (3) sterilization: sterilizing at 95 deg.C for 300 s;
(6) and (3) cooling: cooling the sterilized mixed material to 42 ℃;
(7) fermentation: adding 200DCU/1000Kg of strain into Lactobacillus bulgaricus and Streptococcus thermophilus according to a ratio of 1:1.5, stirring uniformly, standing the materials at 42 ℃, preserving heat and fermenting until the acidity reaches 70 DEG T, and terminating fermentation;
(8) cooling and filling: demulsifying the fermented milk at the fermentation end point, cooling to 20 ℃, and filling;
(9) and (3) refrigerating: and (4) refrigerating the filled product in an environment of 4 ℃.
Taste test of flavor and mouthfeel
The products obtained in examples 1 to 3 and comparative examples 1 to 4 were respectively stored at 4 ℃ and then cooked, and taste tests were performed on the products. Main sensory examination items: organization (with or without whey separation, viscosity, fineness, smoothness, etc.), color, taste, acidity, sweetness, flavor, etc. The number of the test participants was 60, and the sensory evaluation was performed on the products of examples 1 to 3 and comparative examples 1 to 4. The sensory evaluation criteria are shown in Table 1, and the evaluation results of the respective products are shown in Table 2.
TABLE 1 sensory Scoring criteria
| Scoring item | Scoring criteria | Score of |
| Color | Has luster | 1 |
| Tissue state | Good tissue state, no whey precipitation, smoothness, and no looseness | 1 |
| Taste of the product | Fine, smooth and without granular feeling | 1 |
| Flavor (I) and flavor (II) | The yoghourt has natural fragrance, obvious characteristic flavor and no peculiar smell | 1 |
| Sweetness by acidity | Proper sweet and sour proportion | 1 |
| Total score | 5 |
Table 2 evaluation results of products provided in examples 1 to 3 and comparative examples 1 to 4
As can be seen from Table 2, the sucrose-free yogurt prepared in examples 1-3 has a high overall score, moderate sweetness and sourness, has the characteristic flavor of date palm, is well combined with the fermented flavor of yogurt, has a good and fine texture state and moderate viscosity, and the product obtained in example 3 has the best effect. Comparing the products obtained in example 3 and comparative example 4, it can be seen that the flavor and taste of the fermented milk prepared by the conventional process are low, and the flavor and taste of the yogurt are seriously affected.
Stability testing experiment of product system
Stability test tests were performed on the products obtained in examples 1 to 3 and comparative examples 1 to 3, and the product stability was examined by measuring the pH of the samples at different storage periods (storage at 4 ℃ C.) and observing changes in the texture, flavor, etc. The stability test results are shown in tables 3 and 4:
TABLE 3
TABLE 4
As can be seen by comparing the table 3 and the table 4, the products of the examples 1 to 3 have good stability during storage, good product tissue state, no obvious water precipitation phenomenon within 21 days of storage, proper viscosity, and the like, have the characteristic flavor of the date palm, also contain the functional characteristics of the date palm, are rich in natural fructose, and can be eaten by special crowds with hyperglycemia and the like, while the products of the comparative examples 1 to 3 have less water precipitation within 21 days, cannot ensure the shelf life stability of the products, and do not have the characteristic flavor of the date palm.
Claims (4)
1. A low-sugar sucrose-free probiotic fermented milk, which is prepared by the following steps:
(1) preparing materials: heating milk and date palm juice with total solid content of more than or equal to 11.0% and fat content of more than or equal to 2.5% at a ratio of 1:1 to 55 deg.C, circularly stirring for 10min, adding the rest milk and pectin, diluting to desired volume, and circularly stirring for 20 min; wherein, each 1000kg of raw materials contains 880kg of cow milk, 100kg of date juice, 0.5kg of pectin and the balance of water;
(2) purifying and degassing: purifying and degassing the material in the step (1);
(3) homogenizing: heating the material subjected to purification and degassing to 70 ℃, and homogenizing under the pressure of 180 bar;
(4) and (3) sterilization: sterilizing at 95 deg.C for 300 s;
(5) and (3) cooling: cooling the sterilized mixed material to 42 ℃;
(6) fermentation: adding 200DCU/1000Kg of strain into Lactobacillus bulgaricus and Streptococcus thermophilus according to a ratio of 1:1.5, stirring uniformly, standing the materials at 42 ℃, preserving heat and fermenting until the acidity reaches 70 DEG T, and terminating fermentation;
(7) cooling and filling: demulsifying the fermented milk at the fermentation end point, cooling to 20 ℃, and filling;
(8) and (3) refrigerating: placing the filled product in an environment of 4 ℃ for refrigeration to obtain the sucrose-free yoghourt;
the date juice is prepared from fresh date through the following specific steps:
leaching: the ratio of the washed date palm to the date palm is 2.5: 1. leaching for 7.5 hours at the temperature of 91 ℃, pumping the leaching liquor into a precipitation tank for precipitation after the extraction is finished, and filtering and concentrating;
and (3) filtering: filtering through a duplex filter;
triple-effect concentration: concentrating the filtered filtrate until the soluble solid content is 69%, wherein the first-effect concentration temperature is 67 deg.C, and the vacuum degree is-0.04 MPa; the temperature of the second-effect concentration is 55 ℃, and the vacuum degree is-0.04 MPa; the triple effect concentration temperature is 45 ℃, and the vacuum degree is-0.04 MPa; the temperature during the pulp discharging is controlled at 45 ℃ to ensure the flavor and taste of the product;
and (3) sterilization: sterilizing at 90 deg.C for 30min to obtain date juice.
2. A method of making a low-sugar, sucrose-free probiotic fermented milk according to claim 1, comprising:
(1) preparing materials: heating milk and date palm juice with total solid content of more than or equal to 11.0% and fat content of more than or equal to 2.5% at a ratio of 1:1 to 55 deg.C, circularly stirring for 10min, adding the rest milk and pectin, diluting to desired volume, and circularly stirring for 20 min; wherein, each 1000kg of raw materials contains 880kg of cow milk, 100kg of date juice, 0.5kg of pectin and the balance of water;
(2) purifying and degassing: purifying and degassing the material in the step (1);
(3) homogenizing: heating the material subjected to purification and degassing to 70 ℃, and homogenizing under the pressure of 180 bar;
(4) and (3) sterilization: sterilizing at 95 deg.C for 300 s;
(5) and (3) cooling: cooling the sterilized mixed material to 42 ℃;
(6) fermentation: adding 200DCU/1000Kg of strain into Lactobacillus bulgaricus and Streptococcus thermophilus according to a ratio of 1:1.5, stirring uniformly, standing the materials at 42 ℃, preserving heat and fermenting until the acidity reaches 70 DEG T, and terminating fermentation;
(7) cooling and filling: demulsifying the fermented milk at the fermentation end point, cooling to 20 ℃, and filling;
(8) and (3) refrigerating: placing the filled product in an environment of 4 ℃ for refrigeration to obtain the sucrose-free yoghourt;
the date juice is prepared by the following steps:
leaching: the ratio of the washed date palm to the date palm is 2.5: 1. leaching for 7.5 hours at the temperature of 91 ℃, pumping the leaching liquor into a precipitation tank for precipitation after the extraction is finished, and filtering and concentrating;
and (3) filtering: filtering through a duplex filter;
triple-effect concentration: concentrating the filtered filtrate until the soluble solid content is 69%, wherein the first-effect concentration temperature is 67 deg.C, and the vacuum degree is-0.04 MPa; the temperature of the second-effect concentration is 55 ℃, and the vacuum degree is-0.04 MPa; the triple effect concentration temperature is 45 ℃, and the vacuum degree is-0.04 MPa; the temperature during the pulp discharging is controlled at 45 ℃ to ensure the flavor and taste of the product;
and (3) sterilization: sterilizing at 90 deg.C for 30min to obtain date juice.
3. The method according to claim 2, further comprising the step of demulsifying the resulting probiotic fermented milk prior to adding a flavorant and a nutritional fortifier.
4. A method according to claim 3 wherein the nutritional fortifier is a fruit re-processed product and/or a cereal product.
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