CN107509813A - Yoghourt and preparation method thereof - Google Patents
Yoghourt and preparation method thereof Download PDFInfo
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- CN107509813A CN107509813A CN201610432189.0A CN201610432189A CN107509813A CN 107509813 A CN107509813 A CN 107509813A CN 201610432189 A CN201610432189 A CN 201610432189A CN 107509813 A CN107509813 A CN 107509813A
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- 235000013618 yogurt Nutrition 0.000 title claims abstract description 135
- 238000002360 preparation method Methods 0.000 title abstract description 8
- 239000003381 stabilizer Substances 0.000 claims abstract description 27
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 24
- 239000008103 glucose Substances 0.000 claims abstract description 24
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 15
- 235000013336 milk Nutrition 0.000 claims abstract description 15
- 239000008267 milk Substances 0.000 claims abstract description 15
- 210000004080 milk Anatomy 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims description 52
- 238000000855 fermentation Methods 0.000 claims description 34
- 230000004151 fermentation Effects 0.000 claims description 34
- 238000001816 cooling Methods 0.000 claims description 29
- 238000003756 stirring Methods 0.000 claims description 29
- 235000020183 skimmed milk Nutrition 0.000 claims description 19
- 108010046377 Whey Proteins Proteins 0.000 claims description 16
- 102000007544 Whey Proteins Human genes 0.000 claims description 16
- 238000010438 heat treatment Methods 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 14
- 238000007670 refining Methods 0.000 claims description 14
- PYMYPHUHKUWMLA-UHFFFAOYSA-N 2,3,4,5-tetrahydroxypentanal Chemical compound OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 12
- 229920001817 Agar Polymers 0.000 claims description 12
- 229920003012 Hydroxypropyl distarch phosphate Polymers 0.000 claims description 12
- 239000008272 agar Substances 0.000 claims description 12
- 239000001310 hydroxy propyl distarch phosphate Substances 0.000 claims description 12
- 235000013825 hydroxy propyl distarch phosphate Nutrition 0.000 claims description 12
- DVROLKBAWTYHHD-UHFFFAOYSA-N hydroxy propyl distarch phosphate Chemical compound OC1C(O)C(OC)OC(CO)C1OC(O)CCOC1C(OC2C(C(O)C(OC3C(C(OP(O)(=O)OC4C(C(O)C(OC)OC4CO)O)C(C)OC3CO)O)OC2COC2C(C(O)C(OC)C(CO)O2)O)O)OC(CO)C(OC)C1O DVROLKBAWTYHHD-UHFFFAOYSA-N 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 12
- 238000009499 grossing Methods 0.000 claims description 11
- 239000000843 powder Substances 0.000 claims description 11
- 230000008569 process Effects 0.000 claims description 11
- 235000021119 whey protein Nutrition 0.000 claims description 11
- 229920002148 Gellan gum Polymers 0.000 claims description 10
- 239000000216 gellan gum Substances 0.000 claims description 10
- 235000010492 gellan gum Nutrition 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 235000008939 whole milk Nutrition 0.000 claims description 9
- 238000009928 pasteurization Methods 0.000 claims description 4
- 239000002184 metal Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 30
- 235000019634 flavors Nutrition 0.000 abstract description 30
- 235000019640 taste Nutrition 0.000 abstract description 12
- 235000008935 nutritious Nutrition 0.000 abstract 1
- 238000001556 precipitation Methods 0.000 description 59
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 58
- 235000016709 nutrition Nutrition 0.000 description 34
- 230000035764 nutrition Effects 0.000 description 28
- 230000000052 comparative effect Effects 0.000 description 17
- 238000006243 chemical reaction Methods 0.000 description 7
- 238000000265 homogenisation Methods 0.000 description 6
- 239000007788 liquid Substances 0.000 description 6
- 235000018102 proteins Nutrition 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 6
- 239000005862 Whey Substances 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 238000010586 diagram Methods 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000019606 astringent taste Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- -1 and in addition Substances 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000000571 coke Substances 0.000 description 1
- 239000006084 composite stabilizer Substances 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
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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
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- 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
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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
The invention discloses Yoghourt and preparation method thereof.The raw material of the Yoghourt includes：The milk of 874.56~889.49 parts by weight；The glucose of 10~15 parts by weight；The white granulated sugar of 80~85 parts by weight；And 20.51~25.44 parts by weight stabilizer.The Yoghourt of the present invention has at least one of following advantages：It is nutritious, flavor taste is splendid and stability is stronger.
Description
Technical Field
The invention relates to the field of food. In particular, the invention relates to yoghurt and a preparation method thereof.
Background
Many varieties of brown yogurts are now on the market. The brown yogurt is yogurt produced by fermenting cow milk which is produced into brown and has unique flavor after Maillard reaction.
However, brown yoghurts and methods for their preparation are still in need of improvement.
Disclosure of Invention
The present invention is directed to solving at least one of the problems of the prior art. Therefore, the invention provides yoghourt and a method for preparing the yoghourt. The yoghurt of the invention has at least one of the following advantages: rich nutrition, good taste and stability.
It should be noted that the present application was completed based on the following findings of the inventors:
the existing brown yoghourt has the defects of poor mouthfeel, easy precipitation of whey and the like. Through a large number of experiments, the inventor improves the raw materials and the preparation process conditions, so that the obtained yoghourt has at least one of the following advantages: rich nutrition, good taste and stability.
To this end, in one aspect of the invention, the invention proposes a yoghurt. The yoghourt comprises the following raw materials: 874.56-889.49 parts by weight of milk; 10-15 parts by weight of glucose; 80-85 parts by weight of white granulated sugar; and 20.51 to 25.44 parts by weight of a stabilizer. The protein in the milk and the glucose have Maillard reaction, so that the yoghurt can be endowed with pleasant burnt flavor, and the yoghurt has refreshing sweet taste due to the addition of the white granulated sugar. In addition, the stabilizer can ensure that the yoghourt has stronger stability and prevent whey from separating out. The inventor unexpectedly found that under the condition of the optimal addition amount of the raw materials, the obtained yoghurt has at least one of the following advantages: rich nutrition, good taste and stability.
According to an embodiment of the present invention, the yogurt may further have the following additional technical features:
according to an embodiment of the invention, the stabilizer comprises: 1.6-1.87 parts by weight of agar; 1.3-1.63 parts by weight of low methoxyl pectin; 15-19.8 parts by weight of hydroxypropyl distarch phosphate; 1.68-1.96 parts by weight of whey protein powder; and 0.18-0.93 parts by weight of gellan gum. The inventor finds that the type and the proportion of the stabilizer significantly influence the stability of the yoghourt. Furthermore, the inventor obtains the optimal components and proportion through a large number of experiments, so that the yoghourt provided by the embodiment of the invention has rich nutrition, excellent flavor and taste or stronger stability.
According to an embodiment of the invention, the raw materials of the yoghurt comprise: 885.6 parts by weight of milk; 12 parts by weight of glucose; 80 parts by weight of white granulated sugar; 1.7 parts by weight of agar; 1.4 parts by weight of low methoxyl pectin; 17 parts by weight of hydroxypropyl distarch phosphate; 1.8 parts by weight of whey protein powder; and 0.5 part by weight of gellan gum. Therefore, the yoghourt disclosed by the embodiment of the invention has richer nutrition, excellent flavor and mouthfeel or stronger stability.
According to the embodiment of the invention, the milk comprises full-fat milk and skim milk, and the mass ratio of the skim milk to the glucose is 24-49: 1. therefore, the yoghourt disclosed by the embodiment of the invention has richer nutrition, excellent flavor and mouthfeel or stronger stability.
In another aspect of the invention, the invention proposes a method for preparing a yoghurt as described above. According to an embodiment of the invention, the method comprises: fermenting the raw materials to obtain a fermentation product; and refining the fermentation product to obtain the yoghourt, wherein the refining is carried out by adopting a smoothing filter. Thus, the yogurt obtained by the method for preparing yogurt according to the embodiment of the present invention has at least one of the following advantages: rich nutrition, good taste and stability.
According to an embodiment of the present invention, the raw materials are sequentially subjected to mixing and sterilization before the fermentation treatment, and the obtained sterilized product is subjected to the fermentation treatment. Therefore, the yoghourt obtained by the method for preparing the yoghourt has richer nutrition, excellent flavor and mouthfeel or stronger stability.
According to an embodiment of the invention, the mixing process comprises: carrying out browning treatment on the skim milk and the glucose to obtain a browning product; performing first mixing treatment on the browning product, the whole milk, the white granulated sugar and the stabilizer to obtain a first mixture; and homogenizing the first mixture to obtain the mixed product. Therefore, the yoghourt obtained by the method for preparing the yoghourt has richer nutrition, excellent flavor and mouthfeel or stronger stability.
According to the embodiment of the invention, the browning treatment is carried out at 92-98 ℃ for 1.8-2.2 hours, and preferably at 94-98 ℃ for 2 hours. Therefore, the yoghourt obtained by the method for preparing the yoghourt has richer nutrition, excellent flavor and mouthfeel or stronger stability.
According to an embodiment of the present invention, before the browning treatment, the skim milk at 45 degrees celsius and the glucose are heated to the temperature of the browning treatment at a stirring speed of 50 revolutions per minute. Therefore, the yoghourt obtained by the method for preparing the yoghourt has richer nutrition, excellent flavor and mouthfeel or stronger stability.
According to the embodiment of the invention, the homogenization treatment is carried out at the temperature of 65-75 ℃, the primary pressure of 120-140 MPa and the secondary pressure of 60-80 MPa. Therefore, the yoghourt obtained by the method for preparing the yoghourt has richer nutrition, excellent flavor and mouthfeel or stronger stability.
According to the embodiment of the invention, the sterilization treatment is performed at 105-115 ℃ for 3-6 seconds, preferably at 110 ℃ for 3 seconds. Therefore, the yoghourt obtained by the method for preparing the yoghourt has richer nutrition, excellent flavor and mouthfeel or stronger stability.
According to an embodiment of the invention, the fermentation treatment is carried out at 40 degrees celsius to a pH of the fermentation broth of 4.3. Therefore, the yoghourt obtained by the method for preparing the yoghourt has richer nutrition, excellent flavor and mouthfeel or stronger stability.
According to an embodiment of the present invention, further comprising: performing demulsification treatment on the fermentation product to obtain a demulsification product; carrying out first cooling treatment on the demulsification product to obtain a cooled product; pasteurizing the cooled product to obtain a pasteurized product; performing the refining treatment on the pasteurized product to obtain a refined product; and carrying out second cooling treatment on the refined product to obtain the yoghourt. Therefore, the yoghourt obtained by the method for preparing the yoghourt has richer nutrition, excellent flavor and mouthfeel or stronger stability.
According to an embodiment of the invention, the demulsification treatment is to stir the fermentation product at 35-45 rpm for 8-15 minutes, preferably at 35 rpm for 10 minutes, the first cooling treatment is to cool the demulsification product to 18-25 ℃, preferably at 20 ℃, the pasteurization treatment is to sterilize the cooling product at 70-80 ℃ for 260-320 seconds, preferably at 75 ℃ for 300 seconds, and the second cooling treatment is to cool the refined product to 20-27 ℃, preferably at 25 ℃. Therefore, the yoghourt obtained by the method for preparing the yoghourt has richer nutrition, excellent flavor and mouthfeel or stronger stability.
Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.
Drawings
The above and/or additional aspects and advantages of the present invention will become apparent and readily appreciated from the following description of the embodiments, taken in conjunction with the accompanying drawings of which:
FIG. 1 shows a schematic flow diagram for preparing yogurt according to one embodiment of the present invention;
FIG. 2 shows a schematic flow diagram for preparing yogurt according to another embodiment of the present invention;
FIG. 3 shows a schematic flow diagram for preparing yogurt according to yet another embodiment of the present invention; and
FIG. 4 shows a schematic flow diagram for preparing yogurt according to yet another embodiment of the present invention.
Detailed Description
The following describes embodiments of the present invention in detail. The following examples are illustrative only and are not to be construed as limiting the invention.
It should be noted that the terms "first" and "second" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. Further, in the description of the present invention, "a plurality" means two or more unless otherwise specified.
The present invention proposes yoghurts and methods of preparing yoghurts, which are described in detail below, respectively.
Yoghurt
In one aspect of the invention, a yogurt is provided. According to an embodiment of the invention, the raw materials of the yoghurt comprise: 874.56-889.49 parts by weight of milk; 10-15 parts by weight of glucose; 80-85 parts by weight of white granulated sugar; and 20.51 to 25.44 parts by weight of a stabilizer. The protein in the milk and the glucose have Maillard reaction to generate burnt fragrance, and in addition, substances such as amino acid and the like can be generated, so that the nutritional value of the yoghourt is improved. Under the condition of the optimal proportion, the burnt flavor of the yoghourt is better and is brown. The addition of white granulated sugar makes the yogurt have sweet taste. The inventors found that the occurrence of the maillard reaction imparts a favorable flavor and texture to yogurt, and that the texture of substances such as protein and fat is destroyed, so that the stability of the yogurt obtained is lowered and the yogurt is likely to be separated out. Further, the inventors have found through intensive studies that the amount of the stabilizer added significantly affects the quality of yogurt. If the addition amount of the stabilizer is too small, phenomena such as whey precipitation and the like of the yoghourt can be caused, and if the addition amount is too large, the viscosity of the yoghourt is high and the mouthfeel is poor. Under the condition of the optimal addition amount of the stabilizer, the stability of the yoghourt can be ensured, the whey is effectively prevented from being separated out, the viscosity of the yoghourt is proper, and the mouthfeel is good. Thus, yoghurts according to embodiments of the invention have at least one of the following advantages: rich nutrition, good taste and stability.
According to an embodiment of the invention, the stabilizer comprises: 1.6-1.87 parts by weight of agar; 1.3-1.63 parts by weight of low methoxyl pectin; 15-19.8 parts by weight of hydroxypropyl distarch phosphate; 1.68-1.96 parts by weight of whey protein powder; and 0.18-0.93 parts by weight of gellan gum. The inventors surprisingly found that the type and proportion of the stabilizer significantly affects the stability of the yogurt. The inventor researches in a plurality of stabilizers to find that the composite stabilizer combining agar, low methoxyl pectin, hydroxypropyl distarch phosphate, whey protein powder and gellan gum has the best stabilizing effect. Under the condition of the optimal proportioning, each stabilizer can enable protein molecules to form a stable net structure so as to limit the free movement of water and prevent the phenomena of water separation and layering. In addition, the whey protein powder can also improve the protein content of the yoghourt and the nutritional value of the yoghourt. Therefore, the yoghourt disclosed by the embodiment of the invention has richer nutrition, excellent flavor and mouthfeel or stronger stability.
According to an embodiment of the invention, the raw materials of the yoghurt comprise: the yoghourt comprises the following raw materials: 885.6 parts by weight of milk; 12 parts by weight of glucose; 80 parts by weight of white granulated sugar; 1.7 parts by weight of agar; 1.4 parts by weight of low methoxyl pectin; 17 parts by weight of hydroxypropyl distarch phosphate; 1.8 parts by weight of whey protein powder; and 0.5 part by weight of gellan gum. Therefore, the yoghourt disclosed by the embodiment of the invention has richer nutrition, excellent flavor and mouthfeel or stronger stability.
According to the embodiment of the invention, the milk comprises full-fat milk and skim milk, and the mass ratio of the skim milk to the glucose is 24-49: 1. the inventor finds that the effect of browning reaction between the skim milk and the glucose is better because the skim milk does not contain fat. Further, the mass ratio of the skim milk to the glucose is 24-49: 1, the obtained browning product has good flavor and mouthfeel and good stability.
Method for preparing yogurt
In a second aspect of the invention, a method of making yogurt is presented. According to an embodiment of the invention, referring to fig. 1, the method comprises: fermentation treatment S100; and a thinning process S200. Thus, the yogurt obtained by the method for preparing yogurt according to the embodiment of the present invention has at least one of the following advantages: rich nutrition, good taste and stability.
According to an embodiment of the invention, the method comprises:
fermentation treatment S100
In this step, the raw material is subjected to a fermentation treatment to obtain a fermentation product.
According to an embodiment of the invention, the fermentation treatment is carried out at 40 degrees celsius to a pH of the fermentation broth of 4.3. Under the condition, the yoghourt can be obtained, and the yoghourt has good taste and high nutritional ingredients.
According to an embodiment of the present invention, referring to fig. 2, before the fermentation process S100 is performed, the raw materials are sequentially subjected to a mixing process S300 and a sterilization process S400, and the resulting sterilized product is subjected to the fermentation process S100.
According to an embodiment of the invention, referring to fig. 3, the mixing process comprises: browning processing S310; a first mixing process S320; and a homogenization process S330, specifically as follows:
and performing browning treatment on the skim milk and the glucose S310 to obtain a browning product.
According to the embodiment of the invention, the browning treatment is carried out at 94-98 ℃ for 1.8-2.2 hours, and preferably at 94-98 ℃ for 2 hours. The inventor unexpectedly finds that under the browning condition, the protein in the skim milk and the glucose can be effectively subjected to Maillard reaction, so that the burnt flavor is generated, substances such as amino acids are generated, and the nutritional value of the yoghourt is improved. If the temperature is too high or the time is too long, the obtained product has an unpleasant burnt taste and the loss of nutrients is severe. If the temperature is too low or the time is too long, the Maillard reaction is insufficient and the aroma of the coke is light. Therefore, the yoghourt obtained by the method for preparing the yoghourt has richer nutrition, excellent flavor and mouthfeel or stronger stability.
According to an embodiment of the present invention, before the browning treatment, the skim milk at 45 degrees celsius and the glucose are heated to the temperature of the browning treatment at a stirring speed of 50 revolutions per minute. The temperature is raised while stirring to reach the browning treatment temperature. Therefore, the yoghourt obtained by the method for preparing the yoghourt has richer nutrition, excellent flavor and mouthfeel or stronger stability.
And performing first mixing treatment on the browning product, the whole milk, the white granulated sugar and the stabilizer S320 to obtain a first mixture.
And homogenizing the first mixture S330 to obtain the mixed product.
According to the embodiment of the invention, the homogenization treatment is carried out at the temperature of 65-75 ℃, the primary pressure of 120-140 MPa and the secondary pressure of 60-80 MPa. Under the homogenization condition, the milk can effectively prevent fat from floating upwards, so that protein and the like are uniformly attached to the surface of the fat, the nutritive value of the milk is improved, and the milk tastes finer and smoother. The homogenization pressure is too high, which easily causes the damage to the material structure, so that the stability of the obtained yoghourt is reduced, and phenomena such as whey precipitation and the like are easy to occur. Therefore, the yoghourt obtained by the method for preparing the yoghourt has richer nutrition, excellent flavor and mouthfeel or stronger stability.
According to the embodiment of the invention, the sterilization treatment is performed at 105-115 ℃ for 3-6 seconds, preferably at 110 ℃ for 3 seconds. The inventors found that not only can harmful bacteria be killed under such conditions, but also nutritional ingredients will be greatly retained. If the sterilization time is too long or the temperature is too high, a large amount of nutrient components are lost. If the sterilization time is too short or the temperature is too low, the mixed bacteria cannot be completely killed. Therefore, the yoghourt obtained by the method for preparing the yoghourt has richer nutrition, excellent flavor and mouthfeel or stronger stability.
According to an embodiment of the invention, referring to fig. 4, the method further comprises: the demulsification treatment S500, the first cooling treatment S600, the pasteurization treatment S700, the refining treatment S200 and the second cooling treatment S800 are as follows:
demulsification treatment S500
In the step, demulsification treatment is carried out on the fermentation product to obtain a demulsification product.
According to an embodiment of the invention, the demulsification treatment is to stir the fermentation product at 35-45 rpm for 8-15 minutes, preferably at 35 rpm for 10 minutes. The inventor finds that under the condition, the acid production rate of the fermentation product can be effectively reduced, and simultaneously, the coagulum generated in the fermentation process is damaged, so that the cooling is facilitated. Therefore, the yoghourt obtained by the method for preparing the yoghourt has richer nutrition, excellent flavor and mouthfeel or stronger stability.
First Cooling Process S600
In this step, the emulsion breaking product is subjected to a first cooling treatment to obtain a cooled product.
According to an embodiment of the invention, the first cooling treatment is to cool the demulsification product to 18-25 ℃, preferably 20 ℃. The inventor finds that the temperature can be effectively reduced under the condition, the continuous fermentation is prevented, the post-acidification phenomenon is avoided, the taste is poor, in addition, the viscosity of the yoghourt can be improved through the first cooling treatment, meanwhile, the fat can be prevented from floating upwards, and the layering phenomenon of the yoghourt is avoided. Therefore, the yoghourt obtained by the method for preparing the yoghourt has richer nutrition, excellent flavor and mouthfeel or stronger stability.
In this step, the cooled product is pasteurized to obtain a pasteurized product.
According to an embodiment of the invention, the pasteurization treatment is carried out on the cooled product at 70-80 ℃ for 260-320 seconds, preferably at 75 ℃ for 300 seconds. The inventors found that not only can harmful bacteria be killed under such conditions, but also nutritional ingredients will be greatly retained. If the sterilization time is too long or the temperature is too high, a large amount of nutrient components are lost. If the sterilization time is too short or the temperature is too low, the mixed bacteria cannot be completely killed. Therefore, the yoghourt obtained by the method for preparing the yoghourt has richer nutrition, excellent flavor and mouthfeel or stronger stability.
Refinement processing S200
In this step, the pasteurised product is subjected to the refining treatment, obtaining a refined product.
In the step, the fermented product is refined to obtain the yoghourt, and the refinement is carried out by adopting a smoothing filter. The inventors found that the fermented product had a less astringent mouthfeel accompanied by a gritty sensation. Through further research, the problems of astringent taste and sandy feeling can be effectively solved by refining the fermentation product. The inventors surprisingly found that the yogurt obtained by refining with the smoothing filter has uniform texture, smooth mouthfeel, and no sandy or astringent taste. Furthermore, the smoothing filter is less disruptive to the tissue structure of the fermentation product. However, the effect of other thinning treatment apparatuses is not good. For example, when the thinning treatment is performed by a homogenizer, the viscosity of the obtained yogurt is greatly reduced, resulting in a reduction in the stability thereof. Specifically, the smoothing filter used in the present invention may be self-developed or commercially available, and the smoothing filter used in the present invention is available from the company tetra corporation. The upstream pipeline pressure of the smoothing filter is 30-40 bar, and the downstream pipeline pressure is 110-160 bar.
According to an embodiment of the invention, the method further comprises:
second Cooling Process S800
In the step, the refined product is subjected to second cooling treatment to obtain the yogurt.
According to an embodiment of the invention, the second cooling treatment is cooling the refined product to 20-27 degrees celsius, preferably 25 degrees celsius. Therefore, the yoghourt obtained by the method for preparing the yoghourt has richer nutrition, excellent flavor and mouthfeel or stronger stability.
The scheme of the invention will be explained with reference to the examples. It will be appreciated by those skilled in the art that the following examples are illustrative of the invention only and should not be taken as limiting the scope of the invention. The examples, where specific techniques or conditions are not indicated, are to be construed according to the techniques or conditions described in the literature in the art or according to the product specifications. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products commercially available.
Example 1
In this example, the yoghurt was prepared as follows:
(1) heating 490 weight parts of skimmed milk to 45 deg.C, adding 10 weight parts of glucose, stirring at 50 rpm, stopping heating when the temperature is 96 + -2, and keeping the temperature for two hours to obtain browning product.
(2) In a preparation tank, stirring the browning product and 396.75 parts by weight of whole milk at 45 revolutions per minute, and heating to 45 ℃, adding 80 parts by weight of white granulated sugar and 23.25 parts by weight of stabilizer, wherein the stabilizer comprises 1.8 parts by weight of agar, 1.5 parts by weight of low methoxyl pectin, 18 parts by weight of hydroxypropyl distarch phosphate, 1.8 parts by weight of whey protein powder and 0.5 part by weight of gellan gum. When the temperature of the stabilizer reaches 60 ℃, stirring and mixing for 15 minutes at constant temperature, wherein the stirring speed is 40 revolutions per minute, and obtaining a mixture.
(3) And (3) heating the mixture to 75 ℃, and homogenizing under the primary pressure of 120-140 MPa and the secondary pressure of 60-80 MPa to obtain a homogenized product.
(4) The homogenized product was sterilized at 110 ℃ for 3 seconds. And then cooling the feed liquid, adding the strain when the feed liquid is cooled to 40 ℃, then fermenting, demulsifying and stirring when the fermentation pH value reaches 4.3, wherein the stirring speed is 35 r/min, and stirring for 10 min to obtain a demulsification product.
(5) Cooling the demulsification product to 20 ℃, and pasteurizing the obtained cooled product at 75 ℃ for 300s to obtain a pasteurized product.
(6) And (4) refining the pasteurized product through a smoothing filter, and then cooling to 25 ℃ to obtain the yoghourt.
Example 2
In this example, the yoghurt was prepared as follows:
(1) heating 487 parts by weight of skimmed milk to 45 ℃, adding 13 parts by weight of glucose, stirring and heating at the rotation speed of 50 rpm, stopping heating when the temperature is raised to 96 +/-2, and keeping the temperature for browning for two hours to obtain a browning product.
(2) In a mixing tank, stirring the browning product and 394.56 parts by weight of whole milk at 45 revolutions per minute, and heating to 45 ℃, adding 80 parts by weight of white granulated sugar and 25.44 parts by weight of stabilizer, wherein the stabilizer comprises 1.87 parts by weight of agar, 1.63 parts by weight of low methoxyl pectin, 19.8 parts by weight of hydroxypropyl distarch phosphate, 1.96 parts by weight of whey protein powder and 0.18 part by weight of gellan gum. When the temperature of the stabilizer reaches 60 ℃, stirring and mixing for 15 minutes at constant temperature, wherein the stirring speed is 40 revolutions per minute, and obtaining a mixture.
(3) And (3) heating the mixture to 75 ℃, and homogenizing under the primary pressure of 120-140 MPa and the secondary pressure of 60-80 MPa to obtain a homogenized product.
(4) The homogenized product was sterilized at 110 ℃ for 3 seconds. And then cooling the feed liquid, adding the strain when the feed liquid is cooled to 40 ℃, then fermenting, demulsifying and stirring when the fermentation pH value reaches 4.3, wherein the stirring speed is 35 r/min, and stirring for 10 min to obtain a demulsification product.
(5) Cooling the demulsification product to 20 ℃, and pasteurizing the obtained cooled product at 75 ℃ for 300s to obtain a pasteurized product.
(6) And (4) refining the pasteurized product through a smoothing filter, and then cooling to 25 ℃ to obtain the yoghourt.
Example 3
In this example, the yoghurt was prepared as follows:
(1) heating 485 parts by weight of skimmed milk to 45 ℃, adding 15 parts by weight of glucose, stirring and heating at a stirring speed of 50 rpm, stopping heating when the temperature is raised to 96 +/-2, and keeping the temperature for browning for two hours to obtain a browning product.
(2) In a preparation tank, stirring the browning product and 399.49 parts by weight of whole milk at 45 revolutions per minute, and heating to 45 ℃, adding 80 parts by weight of white granulated sugar and 20.51 parts by weight of stabilizer, wherein the stabilizer comprises 1.6 parts by weight of agar, 1.3 parts by weight of low methoxyl pectin, 15 parts by weight of hydroxypropyl distarch phosphate, 1.68 parts by weight of whey protein powder and 0.93 part by weight of gellan gum. When the temperature of the stabilizer reaches 60 ℃, stirring and mixing for 15 minutes at constant temperature, wherein the stirring speed is 40 revolutions per minute, and obtaining a mixture.
(3) And (3) heating the mixture to 75 ℃, and homogenizing under the primary pressure of 120-140 MPa and the secondary pressure of 60-80 MPa to obtain a homogenized product.
(4) The homogenized product was sterilized at 110 ℃ for 3 seconds. And then cooling the feed liquid, adding the strain when the feed liquid is cooled to 40 ℃, then fermenting, demulsifying and stirring when the fermentation pH value reaches 4.3, wherein the stirring speed is 35 r/min, and stirring for 10 min to obtain a demulsification product.
(5) Cooling the demulsification product to 20 ℃, and pasteurizing the obtained cooled product at 75 ℃ for 300s to obtain a pasteurized product.
(6) And (4) refining the pasteurized product through a smoothing filter, and then cooling to 25 ℃ to obtain the yoghourt.
Comparative example 1
Yogurt was prepared as in example 3, except that agar was added in an amount of 0.6 parts by weight.
Comparative example 2
Yoghurt was prepared as in example 3, except that low methoxyl pectin was added in an amount of 0.56 parts by weight.
Comparative example 3
Yogurt was prepared according to the method of example 3, except that hydroxypropyl distarch phosphate was added in an amount of 8 parts by weight.
Comparative example 4
Yogurt was prepared as in example 3, except that in step (6), the pasteurized product was directly cooled to 25 ℃ to obtain yogurt without refinement.
Comparative example 5
Yogurt was prepared according to the method of example 3, except that in step (6), the pasteurized product was subjected to zero pressure homogenization by a homogenizer, and then the resulting product was cooled to 25 degrees celsius to obtain yogurt.
Stability analysis
The yogurt obtained in examples 1 to 3 and comparative examples 1 to 5 was stored at 25 ℃ and the morphology of the yogurt was observed, and the results are shown in table 1. It can be seen that the addition of agar, low methoxyl pectin and hydroxypropyl distarch phosphate is too low, which reduces the stability of the obtained yoghurt; the thinning treatment is carried out by using a homogenizer, which also causes the reduction of the stability of the yoghourt; whether the yogurt is subjected to refining treatment or not has no significant influence on the stability of the yogurt.
TABLE 1 stability analysis
| Storage time | Example 1 | Example 2 | Example 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 | Comparative example 5 |
| 0 month | Without water precipitation | Without water precipitation | Without water precipitation | Without water precipitation | Without water precipitation | Without water precipitation | Without water precipitation | Without water precipitation |
| 1 month | Without water precipitation | Without water precipitation | Without water precipitation | Without water precipitation | Without water precipitation | Without water precipitation | Without water precipitation | Without water precipitation |
| 2 months old | Without water precipitation | Without water precipitation | Without water precipitation | Without water precipitation | Without water precipitation | Without water precipitation | Without water precipitation | Without water precipitation |
| 3 months old | Without water precipitation | Without water precipitation | Without water precipitation | Without water precipitation | Slight precipitation of water | Without water precipitation | Without water precipitation | Slight precipitation of water |
| 4 months old | Without water precipitation | Without water precipitation | Without water precipitation | Slight precipitation of water | Severe water precipitation | Without water precipitation | Without water precipitation | Slight precipitation of water |
| For 5 months | Without water precipitation | Without water precipitation | Without water precipitation | Severe water precipitation | Severe water precipitation | Without water precipitation | Without water precipitation | Slight precipitation of water |
| 6 months old | Without water precipitation | Without water precipitation | Without water precipitation | Severe water precipitation | Severe water precipitation | Slight precipitation of water | Without water precipitation | Severe water precipitation |
Sensory evaluation
The yogurt obtained in the examples 1 to 3 and the comparative examples 1 to 5 was subjected to sensory evaluation, and the test items were 6 items of thin consistency, fineness, smoothness, sour-sweet ratio, flavor and overall evaluation. The number of the tested persons was 50, and the indexes were 9 points (1: particularly disliked-9: particularly liked), and the results are shown in Table 2. It can be seen that the yogurt obtained without the refinement treatment is more viscous and has a heavier granular feel. The homogenizer is used for refining, the granular feeling is moderate, but the viscosity is thin.
TABLE 2 sensory evaluation
| Sense of particle | Consistency in mouth | |
| Example 1 | Is moderate | Is moderate |
| Example 2 | Is moderate | Is moderate |
| Example 3 | Is moderate | Is moderate |
| Comparative example 1 | Is moderate | Is moderate |
| Comparative example 2 | Is moderate | Is moderate |
| Comparative example 3 | Is moderate | Is moderate |
| Comparative example 4 | Weight bias | Is slightly thicker |
| Comparative example 5 | Is moderate | Lean and thin |
In the description herein, references to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above are not necessarily intended to refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Furthermore, various embodiments or examples and features of different embodiments or examples described in this specification can be combined and combined by one skilled in the art without contradiction.
Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.
Claims (10)
1. The yoghourt is characterized by comprising the following raw materials: 874.56-889.49 parts by weight of milk; 10-15 parts by weight of glucose; 80-85 parts by weight of white granulated sugar; and 20.51 to 25.44 parts by weight of a stabilizer,
preferably, the first and second electrodes are formed of a metal,
the stabilizer comprises: 1.6-1.87 parts by weight of agar; 1.3-1.63 parts by weight of low methoxyl pectin; 15-19.8 parts by weight of hydroxypropyl distarch phosphate; 1.68-1.96 parts by weight of whey protein powder; and 0.18-0.93 parts by weight of gellan gum.
2. Yoghurt as claimed in claim 1, wherein the raw materials of the yoghurt comprise: 885.6 parts by weight of milk; 12 parts by weight of glucose; 80 parts by weight of white granulated sugar; 1.7 parts by weight of agar; 1.4 parts by weight of low methoxyl pectin; 17 parts by weight of hydroxypropyl distarch phosphate; 1.8 parts by weight of whey protein powder; and 0.5 part by weight of gellan gum,
preferably, the milk comprises full-cream milk and skim milk, and the mass ratio of the skim milk to the glucose is 24-49: 1.
3. a method of preparing a yoghurt as claimed in claim 1 or 2, comprising:
fermenting the raw materials to obtain a fermentation product; and
refining the fermentation product to obtain the yoghourt,
wherein,
the refinement process is performed using a smoothing filter.
4. The method according to claim 3, wherein the raw materials are sequentially subjected to mixing and sterilization before the fermentation treatment, and the obtained sterilized product is subjected to the fermentation treatment.
5. The method of claim 4, wherein the mixing process comprises:
carrying out browning treatment on the skim milk and the glucose to obtain a browning product;
performing first mixing treatment on the browning product, the whole milk, the white granulated sugar and the stabilizer to obtain a first mixture; and
and homogenizing the first mixture to obtain the mixed product.
6. The method of claim 5,
the browning treatment is carried out for 1.8-2.2 hours at the temperature of 92-98 ℃, preferably for 2 hours at the temperature of 94-98 ℃;
optionally, before the browning treatment, heating the skim milk and the glucose at 45 ℃ to the temperature of the browning treatment at a stirring speed of 50 rpm;
optionally, the homogenizing treatment is carried out at a temperature of 65-75 ℃, a primary pressure of 120-140 MPa and a secondary pressure of 60-80 MPa.
7. The method according to claim 4, wherein the sterilization treatment is performed at 105-115 degrees Celsius for 3-6 seconds, preferably at 110 degrees Celsius for 3 seconds.
8. The method of claim 4, wherein the fermentation treatment is carried out at 40 degrees Celsius to a pH of the fermentation broth of 4.3.
9. The method of claim 3, further comprising:
performing demulsification treatment on the fermentation product to obtain a demulsification product;
carrying out first cooling treatment on the demulsification product to obtain a cooled product;
pasteurizing the cooled product to obtain a pasteurized product;
performing the refining treatment on the pasteurized product to obtain a refined product; and
and carrying out secondary cooling treatment on the refined product to obtain the yoghourt.
10. The method of claim 9,
the demulsification treatment is to stir the fermentation product for 8-15 minutes at 35-45 rpm, preferably for 10 minutes at 35 rpm,
the first cooling treatment is to cool the demulsification product to 18-25 ℃, preferably to 20 ℃,
the pasteurization treatment is to sterilize the cooled product at 70-80 ℃ for 260-320 seconds, preferably at 75 ℃ for 300 seconds,
and the second cooling treatment is to cool the refined product to 20-27 ℃, preferably 25 ℃.
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