CN106900849A - Yoghourt and preparation method thereof - Google Patents
Yoghourt and preparation method thereof Download PDFInfo
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- CN106900849A CN106900849A CN201510977948.7A CN201510977948A CN106900849A CN 106900849 A CN106900849 A CN 106900849A CN 201510977948 A CN201510977948 A CN 201510977948A CN 106900849 A CN106900849 A CN 106900849A
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- 235000013618 yogurt Nutrition 0.000 title claims abstract description 113
- 238000002360 preparation method Methods 0.000 title abstract description 11
- -1 hydroxypropyl Chemical group 0.000 claims abstract description 31
- 239000006071 cream Substances 0.000 claims abstract description 15
- 229920001817 Agar Polymers 0.000 claims abstract description 14
- 239000008272 agar Substances 0.000 claims abstract description 14
- ANOBYBYXJXCGBS-UHFFFAOYSA-L stannous fluoride Chemical compound F[Sn]F ANOBYBYXJXCGBS-UHFFFAOYSA-L 0.000 claims abstract description 14
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 12
- 229920002148 Gellan gum Polymers 0.000 claims abstract description 11
- 239000000216 gellan gum Substances 0.000 claims abstract description 11
- 235000010492 gellan gum Nutrition 0.000 claims abstract description 11
- 125000005456 glyceride group Chemical group 0.000 claims abstract description 11
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 10
- 238000011144 upstream manufacturing Methods 0.000 claims description 47
- 238000000034 method Methods 0.000 claims description 45
- 238000009499 grossing Methods 0.000 claims description 30
- 230000008569 process Effects 0.000 claims description 19
- 230000001954 sterilising effect Effects 0.000 claims description 19
- 238000004659 sterilization and disinfection Methods 0.000 claims description 19
- 238000000855 fermentation Methods 0.000 claims description 18
- 230000004151 fermentation Effects 0.000 claims description 18
- 239000000463 material Substances 0.000 claims description 18
- 238000001816 cooling Methods 0.000 claims description 17
- 238000012545 processing Methods 0.000 claims description 14
- 238000000265 homogenisation Methods 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 11
- 239000012530 fluid Substances 0.000 claims description 4
- 235000010985 glycerol esters of wood rosin Nutrition 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 21
- 235000019634 flavors Nutrition 0.000 abstract description 21
- 230000008901 benefit Effects 0.000 abstract description 9
- 235000008935 nutritious Nutrition 0.000 abstract description 7
- 230000000694 effects Effects 0.000 description 15
- 239000007788 liquid Substances 0.000 description 15
- 239000005862 Whey Substances 0.000 description 12
- 102000007544 Whey Proteins Human genes 0.000 description 12
- 108010046377 Whey Proteins Proteins 0.000 description 12
- 235000016709 nutrition Nutrition 0.000 description 11
- 239000004615 ingredient Substances 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 9
- 238000003756 stirring Methods 0.000 description 9
- 238000002474 experimental method Methods 0.000 description 7
- 235000013336 milk Nutrition 0.000 description 7
- 239000008267 milk Substances 0.000 description 7
- 210000004080 milk Anatomy 0.000 description 7
- 238000007670 refining Methods 0.000 description 6
- 239000002245 particle Substances 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 239000002253 acid Substances 0.000 description 4
- 230000008859 change Effects 0.000 description 4
- 238000005457 optimization Methods 0.000 description 4
- 230000006641 stabilisation Effects 0.000 description 4
- 238000011105 stabilization Methods 0.000 description 4
- 239000003381 stabilizer Substances 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 3
- 238000011049 filling Methods 0.000 description 3
- 239000003292 glue Substances 0.000 description 3
- 238000010792 warming Methods 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000007667 floating Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000003475 lamination Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000001835 salubrious effect Effects 0.000 description 2
- 239000011343 solid material Substances 0.000 description 2
- 235000021262 sour milk Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 230000005526 G1 to G0 transition Effects 0.000 description 1
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 1
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 description 1
- 241000194020 Streptococcus thermophilus Species 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000003116 impacting effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 125000000956 methoxy group Chemical group [H]C([H])([H])O* 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 210000004885 white matter Anatomy 0.000 description 1
Classifications
-
- 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
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- 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
The present invention proposes Yoghourt and preparation method thereof.The viscosity of the Yoghourt is 500~700mPas, and protein content is 2.74~2.79g/100mL in the Yoghourt.The Yoghourt includes：The raw milk of 90.1~91.6 weight portions；The white granulated sugar of 7.5~8.5 weight portions；The hydroxypropyl PASELLI EASYGEL of 0.3~0.5 weight portion；The agar of 0.08~0.17 weight portion；The LM of 0.15~0.22 weight portion；The diacetyl tartarate list double glyceride of 0.055~0.067 weight portion；The gellan gum of 0.01~0.04 weight portion；And 0.3~0.48 weight portion dilute cream.Yoghourt of the invention has at least one of following advantages：Flavor taste is splendid, viscosity is low, protein content is high, nutritious and stability is strong.
Description
Technical field
The present invention relates to field of food.In particular it relates to Yoghourt and preparation method thereof.
Background technology
Yoghourt species layer currently on the market goes out thoroughly, is even more has started one normal-temperature yoghourt tide recently.Normal-temperature yoghourt is because can be normal
Temperature storage, the characteristics of nutritious, is favored by consumers in general.Do not like especially cool food consumer be even more like having plus.
However, Yoghourt and preparation method thereof still has much room for improvement at present.
The content of the invention
It is contemplated that at least solving one of technical problem present in prior art to a certain extent.Therefore, of the invention one
Individual purpose is to provide Yoghourt and preparation method thereof.The Yoghourt has following advantages using the Yoghourt that the preparation method is obtained
At least one：Flavor taste is splendid, viscosity is low, protein content is high, nutritious and stability is strong.
It should be noted that the present invention is to be based on the following discovery of inventor and complete：
The current most mouthfeel of normal-temperature yoghourt on the market is sticky, and consumer is easy to substantial amounts of Yoghourt to remain in when drinking
In packaging, very big waste is caused.Do not have a clean taste on the market, but nutrition drinks type acid as normal-temperature yoghourt
Milk.
Inventor has found by many experiments, by raw milk, white granulated sugar, hydroxypropyl PASELLI EASYGEL, agar, low-methoxy
Pectin, diacetyl tartarate list double glyceride, gellan gum and dilute cream are mixed, and the product that will be mixed to get enters successively
Row homogeneous, the first sterilization, cooling, fermentation, demulsification, refinement and the second sterilization processing, thus obtained Yoghourt has following excellent
At least one of point：Flavor taste is splendid, viscosity is low, protein content is high, nutritious and stability is strong.
In the first aspect of the present invention, the present invention proposes a kind of Yoghourt.Embodiments in accordance with the present invention, the viscosity of the Yoghourt is
500~700mPas, preferably 577~617mPas, protein content is 2.74~2.79g/100mL in the Yoghourt.Thus,
Yoghourt according to embodiments of the present invention has at least one of following advantages：Flavor taste is splendid, viscosity is low, protein content is high,
Nutritious and stability is strong.
Embodiments in accordance with the present invention, above-mentioned Yoghourt can also have following additional technical feature：
Embodiments in accordance with the present invention, the Yoghourt includes：The raw milk of 90.1~91.6 weight portions；7.5~8.5 weight portions it is white
Granulated sugar；The hydroxypropyl PASELLI EASYGEL of 0.3~0.5 weight portion；The agar of 0.08~0.17 weight portion；0.15~0.22 weight portion
LM；The diacetyl tartarate list double glyceride of 0.055~0.067 weight portion；The gellan gum of 0.01~0.04 weight portion；
And 0.3~0.48 weight portion dilute cream.Thus, Yoghourt according to embodiments of the present invention has splendid flavor taste, relatively low
Viscosity, protein content higher, more rich nutritional ingredient or stronger stability.
Embodiments in accordance with the present invention, the Yoghourt is preserved at least 150 days at ambient temperature.Thus, implemented according to the present invention
Example Yoghourt have splendid flavor taste, relatively low viscosity, protein content higher, more rich nutritional ingredient or compared with
Strong stability.
Embodiments in accordance with the present invention, the Yoghourt first passes through micronization processes in advance.According to a preferred embodiment of the invention, it is described thin
Change treatment carried out in smoothing filter, the smoothing filter include upstream line, downstream line and baffle plate, it is described on
The caliber in play pipe road is 1~2 millimeter, and the outlet of the upstream line is 1~3 millimeter, the downstream tube with the distance of the baffle plate
The caliber in road is 5~10 millimeters.
In the second aspect of the present invention, the present invention proposes a kind of method for preparing Yoghourt.Embodiments in accordance with the present invention, the side
Method includes：(1) it is white granulated sugar, hydroxypropyl PASELLI EASYGEL, agar, LM, diacetyl tartarate list is double sweet
Grease and gellan gum are mixed, and the mixture that will be obtained is mixed with the dilute cream, obtain premixing product；(2) will
The premix product mixes with raw milk, and is stirred, and obtains mixed material；(3) mixed material is carried out successively
Matter, the first sterilized and cooling treatment, obtain cooling treatment product；(4) leavening is inoculated into the cooling treatment product
Row fermentation and demulsification treatment, obtain the product that is demulsified；(5) the demulsification product is carried out into micronization processes, and the refinement that will be obtained is produced
Thing carries out the second sterilization processing, obtains the Yoghourt.Thus, the acid that the method for preparing Yoghourt according to embodiments of the present invention is obtained
Milk has at least one of following advantages：Flavor taste is splendid, viscosity is low, protein content is high, nutritious and stability
By force.
Embodiments in accordance with the present invention, the first class pressure of the homogenization is 120~140bar, and secondary pressure is 60~80bar,
First sterilization processing is to be carried out at a temperature of 110 degrees Celsius 3 seconds, and second sterilization processing is at 75 degrees Celsius
At a temperature of carry out 200 seconds, the cooling treatment is that the product of the sterilization processing is cooled into 42 degrees Celsius.Thus, according to
The Yoghourt that the method for preparing Yoghourt of the embodiment of the present invention is obtained has splendid flavor taste, relatively low viscosity, albumen higher
Matter content, more rich nutritional ingredient or stronger stability.
Embodiments in accordance with the present invention, when the pH value of zymotic fluid is 4.3, stop the fermentation process.Thus, according to this
The Yoghourt that the method for preparing Yoghourt of inventive embodiments is obtained has splendid flavor taste, relatively low viscosity, protein higher
Content, more rich nutritional ingredient or stronger stability.
Embodiments in accordance with the present invention, the demulsification treatment is that the product of the fermentation process is stirred into 10 under 35 revs/min
Minute.Thus, the Yoghourt that the method for preparing Yoghourt according to embodiments of the present invention is obtained has splendid flavor taste, relatively low
Viscosity, protein content higher, more rich nutritional ingredient or stronger stability.
Embodiments in accordance with the present invention, the micronization processes are carried out in smoothing filter, and the smoothing filter includes upper
Play pipe road, downstream line and baffle plate, the caliber of the upstream line are 1~2 millimeter, the outlet of the upstream line and the gear
The distance of plate is 1~3 millimeter, and the caliber of the downstream line is 5~10 millimeters.Thus, preparation according to embodiments of the present invention
The Yoghourt that the method for Yoghourt is obtained has splendid flavor taste, relatively low viscosity, protein content higher, more rich battalion
Form point or stronger stability.
Additional aspect of the invention and advantage will be set forth in part in the description, and partly will from the following description become bright
It is aobvious, or recognized by practice of the invention.
Brief description of the drawings
Of the invention above-mentioned and/or additional aspect and advantage be will be apparent from description of the accompanying drawings below to embodiment is combined and
It is readily appreciated that, wherein：
Fig. 1 shows the structural representation of smoothing filter according to an embodiment of the invention.
Specific embodiment
Embodiments of the invention are described below in detail.The embodiments described below is exemplary, is only used for explaining the present invention, and
It is not considered as limiting the invention.
It should be noted that term " first ", " second " are only used for describing purpose, and it is not intended that indicating or implying phase
To importance or the implicit quantity for indicating indicated technical characteristic.Thus, " first ", the feature of " second " are defined
Can express or implicitly include one or more this feature.Further, in the description of the invention, unless otherwise
Illustrate, " multiple " is meant that two or more.
The present invention proposes Yoghourt and preparation method thereof, will be described in greater detail respectively below.
Yoghourt
In the first aspect of the present invention, the present invention proposes Yoghourt.Embodiments in accordance with the present invention, the viscosity of Yoghourt is
500~700mPas, preferably 577~617mPas, protein content is 2.74~2.79g/100mL in Yoghourt.Invention human hair
Existing, the Yoghourt has relatively low viscosity, and clean taste, flavor taste is splendid, and is difficult wall built-up.
Embodiments in accordance with the present invention, the Yoghourt includes：The raw milk of 90.1~91.6 weight portions；The white sand of 7.5~8.5 weight portions
Sugar；The hydroxypropyl PASELLI EASYGEL of 0.3~0.5 weight portion；The agar of 0.08~0.17 weight portion；0.15~0.22 weight portion it is low
Methoxy group pectin；The diacetyl tartarate list double glyceride of 0.055~0.067 weight portion；The gellan gum of 0.01~0.04 weight portion；
And 0.3~0.48 weight portion dilute cream.Inventor screens in numerous stabilizers and obtains above-mentioned optimal stabilizer, i.e. hydroxypropyl
PASELLI EASYGEL, agar, LM, diacetyl tartarate list double glyceride and gellan gum.Aforementioned stable agent can
Protein molecule is formed the network structure of stabilization, to limit moving freely for water, prevent the phenomenon of bleed and layering.Hair
A person of good sense obtains the addition of stabilizer by many experiments optimization, and Yoghourt can either be made to have stronger stabilization under this addition
Property, meanwhile, make Yoghourt that there is relatively low viscosity, assign Yoghourt salubrious mouthfeel.Thus, Yoghourt according to embodiments of the present invention
With splendid flavor taste, relatively low viscosity, protein content higher, more rich nutritional ingredient or stronger stabilization
Property.
Embodiments in accordance with the present invention, Yoghourt is preserved at least 150 days at ambient temperature.Thus, it is according to embodiments of the present invention
Yoghourt has stronger stability.
Embodiments in accordance with the present invention, Yoghourt first passes through micronization processes in advance, and according to a preferred embodiment of the invention, micronization processes are
Carried out in smoothing filter.
It should be noted that inventor is screened in numerous devices for playing refining effect, discovery is entered using smoothing filter
Preferably, the refining effect of the effect on driving birds is not good of other device for thinning, such as homogenizer is too strong, easily makes Yoghourt for the effect of row refinement
Viscosity is too low, bleed and lamination easily occurs.The refining effect of existing smoothing filter is too small.Inventor is by many experiments
It was found that, existing smoothing filter generally includes upstream line 100, baffle plate 200 and downstream line 300, concrete structure such as Fig. 1
It is shown, and the outlet 110 of the caliber d1 of upstream line 100, upstream line and baffle plate 200 apart from d2 and downstream line 300
Caliber d3 it is more significant to the influential effect of micronization processes.Specific example of the invention, the caliber of upstream line is 1~2
Millimeter, the outlet of upstream line is 1~3 millimeter with the distance of baffle plate, and the caliber of downstream line is 5~10 millimeters.Specifically,
After feed liquid enters smoothing filter, the pressure of 20~30bar is first subjected to, feed liquid is 1~2 millimeter by caliber at this pressure
Upstream line 100, thus, feed liquid in thinner pipeline by the pressure of 100~150bar, with to larger in feed liquid
Grain is crushed, and forms little particle, for example, larger fat globule is broken into less fat globule.110 are exported by upstream line
The feed liquid gone out is beaten on baffle plate 200, and the outlet 110 of upstream line is 1~3 millimeter with the distance of baffle plate 200, it is possible thereby to
Further crush.Then, feed liquid flows into downstream line 300, the caliber d3 (5~10 millimeters) of downstream line along baffle plane
More than the caliber d1 (1~2 millimeter) of upstream line, the pressure of formation is small, and thus, the particle crushed in upstream line is under
Play pipe is evenly dispersed in road.Inventor by many experiments optimization obtain optimal upstream line and downstream line caliber and
The outlet of upstream line and the distance of baffle plate.The Yoghourt for finally giving can be made with this understanding has fine and smooth mouthfeel, while drop
The low viscosity of Yoghourt.By buying existing smoothing filter, then change the caliber of its upstream line, the outlet of upstream line with
The distance of baffle plate and the caliber of downstream line, make its parameter value in the range of restriction of the invention, preferable so as to obtain thinning effect
Smoothing filter.
The method for preparing Yoghourt
In the method that the second aspect of the present invention, proposition of the present invention prepare Yoghourt.Embodiments in accordance with the present invention, the method includes
The following steps, the method for preparing Yoghourt according to embodiments of the present invention can effectively obtain Yoghourt.Thus, implemented according to the present invention
The Yoghourt that the method for preparing Yoghourt of example is obtained has at least one of following advantages：Flavor taste is splendid, viscosity is low, protein
Content is high, nutritious and stability is strong.
(1) by white granulated sugar, hydroxypropyl PASELLI EASYGEL, agar, LM, diacetyl tartarate list diglycerol
Ester and gellan gum are mixed, and the mixture that will be obtained is mixed with dilute cream, obtain premixing product.Inventor's discovery,
First solid material is carried out dry-mixed, make each material dispersed, then mixed with dilute cream, to obtain uniform mixture.If
Dilute cream and solid material are mixed together, easily make material conglomeration, it is impossible to dispersed.Thus, according to embodiments of the present invention
The Yoghourt that obtains of the method for preparing Yoghourt there is splendid flavor taste, relatively low viscosity, protein content higher, richer
Rich nutritional ingredient or stronger stability.
(2) premix product is mixed with raw milk, and is stirred, obtain mixed material.Specific implementation of the invention
Example, premix raw milk of the product with 40~50 degrees Celsius is mixed, and is stirred 10~20 minutes under 60~65 degrees Celsius, is obtained
Mixed material.With this understanding, premix product can be made to be sufficiently mixed with raw milk, obtains uniform mixture.Thus, root
The Yoghourt obtained according to the method for preparing Yoghourt of the embodiment of the present invention has splendid flavor taste, relatively low viscosity, egg higher
White matter content, more rich nutritional ingredient or stronger stability.
(3) mixed material is carried out homogeneous, the first sterilized and cooling treatment successively, cooling treatment product is obtained.
Embodiments in accordance with the present invention, the first class pressure of homogenization is 120~140bar, and secondary pressure is 60~80bar, first
Sterilization processing is to be carried out at a temperature of 110 degrees Celsius 3 seconds, and cooling treatment is that the product of sterilization processing is cooled into 42 is Celsius
Degree.Inventor obtains optimal homogenization condition by many experiments optimization, can effectively prevent fat floating, makes protein
Deng uniformly fat surface is attached to, the nutritive value of Yoghourt is improve, and make mouthfeel finer and smoother, further, since fat number purpose
Increase, increased refraction and reflection chance of the light in Yoghourt, Yoghourt color is become whiter, more homogeneous.At first sterilization
Reason can effectively kill miscellaneous bacteria, prevent its influence subsequent fermentation from processing.The purpose of cooling is to prevent too high temperature damage from fermenting
The physiologically active of agent, influence fermentation.Thus, the Yoghourt that the method for preparing Yoghourt according to embodiments of the present invention is obtained has splendid
Flavor taste, relatively low viscosity, protein content higher, more rich nutritional ingredient or stronger stability.
(4) leavening is inoculated into cooling treatment product and is fermented and demulsification treatment, obtain the product that is demulsified.
Embodiments in accordance with the present invention, when the pH value of zymotic fluid is 4.3, stop fermentation process.It is of the invention another
Individual embodiment, demulsification treatment is that the product of fermentation process is stirred 10 minutes under 35 revs/min.When the pH value of zymotic fluid is
When 4.3, thalline is in stationary phase, produces more nutriment, and flavor taste is preferable.If pH value continues to decline, will
Influence the taste of Yoghourt.Demulsification treatment can slow down the speed of fermentation.Thus, the according to embodiments of the present invention Yoghourt for preparing
The Yoghourt that method is obtained has splendid flavor taste, relatively low viscosity, protein content higher, more rich nutritional ingredient
Or stronger stability.
(5) demulsification product is carried out into micronization processes, and the refinement product that will be obtained carries out the second sterilization processing, obtains Yoghourt.
Embodiments in accordance with the present invention, micronization processes are carried out in smoothing filter.
It should be noted that inventor is screened in numerous devices for playing refining effect, discovery is entered using smoothing filter
Preferably, the refining effect of the effect on driving birds is not good of other device for thinning, such as homogenizer is too strong, easily makes Yoghourt for the effect of row refinement
Viscosity is too low, bleed and lamination easily occurs.The refining effect of existing smoothing filter is too small.Inventor is by many experiments
It was found that, existing smoothing filter generally includes upstream line 100, baffle plate 200 and downstream line 300, concrete structure such as Fig. 1
It is shown, and the outlet 110 of the caliber d1 of upstream line 100, upstream line and baffle plate 200 apart from d2 and downstream line 300
Caliber d3 it is more significant to the influential effect of micronization processes.Specific example of the invention, the caliber of upstream line is 1~2
Millimeter, the outlet of upstream line is 1~3 millimeter with the distance of baffle plate, and the caliber of downstream line is 5~10 millimeters.Specifically,
After feed liquid enters smoothing filter, the pressure of 20~30bar is first subjected to, feed liquid is 1~2 millimeter by caliber at this pressure
Upstream line 100, thus, feed liquid in thinner pipeline by the pressure of 100~150bar, with to larger in feed liquid
Grain is crushed, and forms little particle, for example, larger fat globule is broken into less fat globule.110 are exported by upstream line
The feed liquid gone out is beaten on baffle plate 200, and the outlet 110 of upstream line is 1~3 millimeter with the distance of baffle plate 200, it is possible thereby to
Further crush.Then, feed liquid flows into downstream line 300, the caliber d3 (5~10 millimeters) of downstream line along baffle plane
More than the caliber d1 (1~2 millimeter) of upstream line, the pressure of formation is small, and thus, the particle crushed in upstream line is under
Play pipe is evenly dispersed in road.Inventor by many experiments optimization obtain optimal upstream line and downstream line caliber and
The outlet of upstream line and the distance of baffle plate.The Yoghourt for finally giving can be made with this understanding has fine and smooth mouthfeel, while drop
The low viscosity of Yoghourt.By buying existing smoothing filter, then change the caliber of its upstream line, the outlet of upstream line with
The distance of baffle plate and the caliber of downstream line, make its parameter value in the range of restriction of the invention, preferable so as to obtain thinning effect
Smoothing filter.
It will be appreciated to those of skill in the art that above for the feature and advantage described by Yoghourt, being equally applicable to the preparation
The method of Yoghourt, will not be repeated here.
To sum up, embodiments in accordance with the present invention, Yoghourt of the present invention and preparation method thereof have at least one of following advantages：
1st, Yoghourt has protein content and relatively low viscosity higher, and clean taste, local flavor is splendid, and is difficult wall built-up.
2nd, the addition of stabilizer can make protein molecule form the network structure of stabilization, to limit moving freely for water, prevent
There is the phenomenon of bleed and layering.Meanwhile, make Yoghourt that there is relatively low viscosity, assign Yoghourt salubrious mouthfeel.
3rd, homogenization can effectively prevent fat floating, protein etc. is uniformly attached to fat surface, improve Yoghourt
Nutritive value, and make mouthfeel finer and smoother, further, since fat number purpose increases, increased refraction of the light in Yoghourt and
Reflection chance, makes Yoghourt color become whiter, more homogeneous.The purpose of cooling is the physiology of the temperature damage leavening for preventing too high
Activity, influence fermentation.
4th, demulsification product is in the presence of the impacting with high pressure shearing force of smoothing filter, particle that can be in broken material, makes acid
Milk has fine and smooth mouthfeel, while reducing the viscosity of Yoghourt.
The solution of the present invention is explained below in conjunction with embodiment.It will be understood to those of skill in the art that the following examples
The present invention is merely to illustrate, and be should not be taken as limiting the scope of the invention.Unreceipted particular technique or condition, press in embodiment
Carried out according to the technology or condition described by document in the art or according to product description.Agents useful for same or the unreceipted life of instrument
Produce manufacturer person, be can by city available from conventional products.
Leavening：Purchased from Hansen Corp. of section, main component is streptococcus thermophilus and lactobacillus bulgaricus.
Embodiment 1
In this embodiment, Yoghourt is prepared in following manner：
(1) by the white granulated sugar of 7.5 weight portions, the hydroxypropyl PASELLI EASYGEL of 0.3 weight portion, the agar of 0.08 weight portion,
The LM of 0.15 weight portion, 0.055 weight portion diacetyl tartarate list double glyceride it is cold with the knot of 0.01 weight portion
Glue mixes, and mixed material is mixed with the dilute cream of 0.3 weight portion.
(2) in material-compound tank, the milk of 91.6 weight portions starts to suction step (1) in material-compound tank when being warming up to 45 degrees Celsius
Resulting mixture, and stir material 15 minutes in 60 degrees Celsius of constant temperature.Then homogenization, wherein first class pressure are carried out
120bar, secondary pressure 60bar, after homogenization feed liquid sterilized 3 seconds under 110 degrees Celsius, and to being cooled to 42 degrees Celsius
Sterilization after product in add leavening, in fermentation cylinder for fermentation, demulsification stirring, speed of agitator when pH value reaches 4.3
35 rpms, stir 10 minutes.
(3) mixture obtained by step (2) is sent into smoothing filter, micronization processes is carried out, wherein in smoothing filter
The caliber of upstream line is 1 millimeter, and the outlet of the upstream line is 2 millimeters with the distance of baffle plate, baffle plate upstream and downstream pipeline
Caliber is 7 millimeters.The product of micronization processes is sterilized 200 seconds under 75 degrees Celsius, obtain Yoghourt.Then Yoghourt is cooled down
Cooling, it is filling.
Embodiment 2
In this embodiment, Yoghourt is prepared in following manner：
(1) by the white granulated sugar of 8.0 weight portions, the hydroxypropyl PASELLI EASYGEL of 0.4 weight portion, the agar of 0.12 weight portion,
The LM of 0.17 weight portion, the diacetyl tartarate list double glyceride of 0.059 weight portion, 0.03 weight portion knot it is cold
Glue mixes, and mixed material is mixed with the dilute cream of 0.38 weight portion.
(2) in material-compound tank, the milk of 90.841 weight portions starts to suction step (1) in material-compound tank when being warming up to 45 degrees Celsius
Resulting mixture, and stir material 15 minutes in 60 degrees Celsius of constant temperature.Then homogenization is carried out, first class pressure 130bar,
Secondary pressure 70bar, after homogenization feed liquid sterilized 3 seconds under 110 degrees Celsius, and to 42 degrees Celsius of sterilization is cooled to after
Product in add leavening, in fermentation cylinder for fermentation, demulsification stirring, the revolutions per minute of speed of agitator 35 when pH value reaches 4.3
Clock, stirs 10 minutes.
(3) mixture obtained by step (2) is sent into smoothing filter, micronization processes is carried out, wherein in smoothing filter
The caliber of upstream line is 1 millimeter, and the outlet of the upstream line is 2 millimeters with the distance of baffle plate, baffle plate upstream and downstream pipeline
Caliber is 7 millimeters.The product of micronization processes is sterilized 200 seconds under 75 degrees Celsius, obtain Yoghourt.Then Yoghourt is cooled down
Cooling, it is filling.
Embodiment 3
In this embodiment, Yoghourt is prepared in following manner：
(1) by the white granulated sugar of 8.5 weight portions, the hydroxypropyl PASELLI EASYGEL of 0.5 weight portion, the agar of 0.17 weight portion,
The LM of 0.22 weight portion, 0.067 weight portion diacetyl tartarate list double glyceride it is cold with the knot of 0.04 weight portion
Glue mixes, and mixed material is mixed with the dilute cream of 0.48 weight portion.
(2) in material-compound tank, the milk of 90.1 weight portions starts to suction step (1) in material-compound tank when being warming up to 45 degrees Celsius
Resulting mixture, and stir material 15 minutes in 60 degrees Celsius of constant temperature.Then homogenization is carried out, first class pressure 140bar,
Secondary pressure 80bar, after homogenization feed liquid sterilized 3 seconds under 110 degrees Celsius, and to 42 degrees Celsius of sterilization is cooled to after
Product in add leavening, in fermentation cylinder for fermentation, demulsification stirring, the revolutions per minute of speed of agitator 35 when pH value reaches 4.3
Clock, stirs 10 minutes.
(3) mixture obtained by step (2) is sent into smoothing filter, micronization processes is carried out, wherein in smoothing filter
The caliber of upstream line is 1 millimeter, and the outlet of the upstream line is 2 millimeters with the distance of baffle plate, baffle plate upstream and downstream pipeline
Caliber is 7 millimeters.By the product of micronization processes in then sterilization 200 seconds under 75 degrees Celsius, Yoghourt is obtained.Then by acid
Milk cools, filling.
Comparative example 1
Method according to embodiment 1 prepares Yoghourt, and difference is that raw material includes：The white granulated sugar of 7.5 weight portions, 0.7 weight portion
Hydroxypropyl PASELLI EASYGEL, the agar of 0.19 weight portion, the LM of 0.28 weight portion, 0.072 weight portion
The dilute cream of diacetyl tartarate list double glyceride, the gellan gum of 0.06 weight portion and 0.56 weight portion.
Comparative example 2
Method according to embodiment 1 prepares Yoghourt, and difference is that raw material includes：The white granulated sugar of 8.5 weight portions, 0.2 weight portion
Hydroxypropyl PASELLI EASYGEL, the agar of 0.06 weight portion, the LM of 0.14 weight portion, 0.038 weight portion
The dilute cream of diacetyl tartarate list double glyceride, the gellan gum of 0.04 weight portion and 0.25 weight portion.
Comparative example 3
Method according to embodiment 1 prepares Yoghourt, and difference is, in step (3), by the mixing obtained by step (2)
Thing directly carries out sterilization processing.
Embodiment 4
Viscosity to the Yoghourt obtained by embodiment 1~3 and comparative example 1~3 is detected.Wherein, viscosity number detection instrument
It is BROOKFIELD, rotor used by same is No. 64 rotors, and rotating speed is 2rmp.Result is as shown in table 1, it can be seen that
The viscosity of the Yoghourt that embodiment 1~3 and comparative example 2 are obtained is relatively low.
The viscosity measurements of table 1
Embodiment 5
Product after being preserved 5 months to (20-30 DEG C) of the product and normal temperature just prepared respectively is detected, as a result such as table 2
It is shown, it can be seen that the sour milk stability obtained by embodiment 1~3 is strong, and the sour milk stability obtained by comparative example 1~3 is poor.
The stability of table 2 and flavor taste are detected
| The whey just prepared separates out situation | Whey after preservation 4 months separates out situation | |
| Embodiment 1 | No whey is separated out | A small amount of whey is separated out |
| Embodiment 2 | No whey is separated out | A small amount of whey is separated out |
| Embodiment 3 | No whey is separated out | A small amount of whey is separated out |
| Comparative example 1 | No whey is separated out | A large amount of wheys are separated out and caking occur |
| Comparative example 2 | A small amount of whey is separated out | A large amount of wheys are separated out and are layered |
| Comparative example 3 | No whey is separated out | A small amount of whey is separated out |
In the description of this specification, reference term " one embodiment ", " some embodiments ", " example ", " tool
The description of body example " or " some examples " etc. means to combine specific features, structure, the material that the embodiment or example are described
Or feature is contained at least one embodiment of the invention or example.In this manual, to the schematic table of above-mentioned term
State and be necessarily directed to identical embodiment or example.And, the specific features of description, structure, material or feature can be with
Combined in an appropriate manner in any one or more embodiments or example.Additionally, in the case of not conflicting, this area
Technical staff the feature of the different embodiments or example described in this specification and different embodiment or example can be carried out
With reference to and combination.
Although embodiments of the invention have been shown and described above, it is to be understood that above-described embodiment be it is exemplary,
It is not considered as limiting the invention, one of ordinary skill in the art can enter to above-described embodiment within the scope of the invention
Row change, modification, replacement and modification.
Claims (10)
1. a kind of Yoghourt, it is characterised in that the viscosity of the Yoghourt is 500~700mPas, preferably 577~617mPas,
Protein content is 2.74~2.79g/100mL in the Yoghourt.
2. Yoghourt according to claim 1, it is characterised in that including：
The raw milk of 90.1~91.6 weight portions；
The white granulated sugar of 7.5~8.5 weight portions；
The hydroxypropyl PASELLI EASYGEL of 0.3~0.5 weight portion；
The agar of 0.08~0.17 weight portion；
The LM of 0.15~0.22 weight portion；
The diacetyl tartarate list double glyceride of 0.055~0.067 weight portion；
The gellan gum of 0.01~0.04 weight portion；And
The dilute cream of 0.3~0.48 weight portion.
3. Yoghourt according to claim 1, it is characterised in that the Yoghourt is preserved at least 150 days at ambient temperature.
4. Yoghourt according to claim 1, it is characterised in that the Yoghourt first passes through micronization processes in advance.
5. Yoghourt according to claim 4, it is characterised in that the micronization processes are carried out in smoothing filter,
The smoothing filter includes upstream line, downstream line and baffle plate, and the caliber of the upstream line is 1~2 millimeter,
The outlet of the upstream line is 1~3 millimeter with the distance of the baffle plate, and the caliber of the downstream line is 5~10 millimeters.
6. a kind of method for preparing the Yoghourt described in any one of Claims 1 to 5, it is characterised in that including：
(1) by white granulated sugar, hydroxypropyl PASELLI EASYGEL, agar, LM, diacetyl tartarate list diglycerol
Ester and gellan gum are mixed, and the mixture that will be obtained is mixed with the dilute cream, obtain premixing product；
(2) the premix product is mixed with raw milk, and is stirred, obtain mixed material；
(3) mixed material is carried out homogeneous, the first sterilized and cooling treatment successively, cooling treatment product is obtained；
(4) leavening is inoculated into the cooling treatment product and is fermented and demulsification treatment, obtain the product that is demulsified；
(5) the demulsification product is carried out into micronization processes, and the refinement product that will be obtained carries out the second sterilization processing, obtains institute
State Yoghourt.
7. method according to claim 6, it is characterised in that
The first class pressure of the homogenization is 120~140bar, and secondary pressure is 60~80bar,
First sterilization processing is to be carried out at a temperature of 110 degrees Celsius 3 seconds,
Second sterilization processing is to be carried out at a temperature of 75 degrees Celsius 200 seconds,
The cooling treatment is that the product of the sterilization processing is cooled into 42 degrees Celsius.
8. method according to claim 6, it is characterised in that when the pH value of zymotic fluid is 4.3, stops described
Fermentation process.
9. method according to claim 6, it is characterised in that the demulsification treatment is by the product of the fermentation process
Stirred 10 minutes under 35 revs/min.
10. method according to claim 6, it is characterised in that the micronization processes are carried out in smoothing filter
,
The smoothing filter includes upstream line, downstream line and baffle plate, and the caliber of the upstream line is 1~2 millimeter,
The outlet of the upstream line is 1~3 millimeter with the distance of the baffle plate, and the caliber of the downstream line is 5~10 millimeters.
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| CN111248278A (en) * | 2018-11-30 | 2020-06-09 | 内蒙古伊利实业集团股份有限公司 | Yogurt with controllable shape and preparation method thereof |
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