CN109221397A - A kind of low-loctose yogurt drink and preparation method rich in dietary fiber - Google Patents
A kind of low-loctose yogurt drink and preparation method rich in dietary fiber Download PDFInfo
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- CN109221397A CN109221397A CN201811159056.6A CN201811159056A CN109221397A CN 109221397 A CN109221397 A CN 109221397A CN 201811159056 A CN201811159056 A CN 201811159056A CN 109221397 A CN109221397 A CN 109221397A
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- 235000008924 yoghurt drink Nutrition 0.000 title claims abstract description 41
- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 238000000855 fermentation Methods 0.000 claims abstract description 72
- 230000004151 fermentation Effects 0.000 claims abstract description 72
- 239000000843 powder Substances 0.000 claims abstract description 34
- 239000002253 acid Substances 0.000 claims abstract description 29
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims abstract description 28
- 239000008101 lactose Substances 0.000 claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 239000001814 pectin Substances 0.000 claims abstract description 23
- 229920001277 pectin Polymers 0.000 claims abstract description 23
- 235000010987 pectin Nutrition 0.000 claims abstract description 23
- 229940116108 lactase Drugs 0.000 claims abstract description 18
- 102100026189 Beta-galactosidase Human genes 0.000 claims abstract description 17
- 108010059881 Lactase Proteins 0.000 claims abstract description 17
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims abstract description 17
- 108010005774 beta-Galactosidase Proteins 0.000 claims abstract description 17
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims abstract description 17
- 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 16
- 239000008103 glucose Substances 0.000 claims abstract description 16
- 229920001817 Agar Polymers 0.000 claims abstract description 14
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 14
- 239000008272 agar Substances 0.000 claims abstract description 14
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 14
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims abstract description 13
- 239000000758 substrate Substances 0.000 claims abstract description 13
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 11
- 235000008939 whole milk Nutrition 0.000 claims abstract description 11
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 9
- 239000002562 thickening agent Substances 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 7
- 238000011081 inoculation Methods 0.000 claims abstract description 5
- 239000011159 matrix material Substances 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims description 17
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 16
- 239000000194 fatty acid Substances 0.000 claims description 15
- 238000001514 detection method Methods 0.000 claims description 11
- -1 diglycerine fatty acid ester Chemical class 0.000 claims description 10
- 239000000796 flavoring agent Substances 0.000 claims description 10
- 235000019634 flavors Nutrition 0.000 claims description 10
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 9
- 229930195729 fatty acid Natural products 0.000 claims description 9
- 238000011049 filling Methods 0.000 claims description 9
- 238000003860 storage Methods 0.000 claims description 9
- 235000005979 Citrus limon Nutrition 0.000 claims description 8
- 244000131522 Citrus pyriformis Species 0.000 claims description 8
- 238000006243 chemical reaction Methods 0.000 claims description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 8
- 239000007921 spray Substances 0.000 claims description 8
- 244000060011 Cocos nucifera Species 0.000 claims description 6
- 235000013162 Cocos nucifera Nutrition 0.000 claims description 6
- 229920002752 Konjac Polymers 0.000 claims description 6
- 241001646834 Mesona Species 0.000 claims description 6
- 235000012976 tarts Nutrition 0.000 claims description 5
- 241001474374 Blennius Species 0.000 claims description 4
- 241000196324 Embryophyta Species 0.000 claims description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 4
- 238000010790 dilution Methods 0.000 claims description 3
- 239000012895 dilution Substances 0.000 claims description 3
- 235000005911 diet Nutrition 0.000 claims description 2
- 230000037213 diet Effects 0.000 claims description 2
- 239000000835 fiber Substances 0.000 claims 1
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 28
- 235000014655 lactic acid Nutrition 0.000 description 14
- 239000004310 lactic acid Substances 0.000 description 14
- 235000013618 yogurt Nutrition 0.000 description 14
- 241000894006 Bacteria Species 0.000 description 11
- 230000000052 comparative effect Effects 0.000 description 9
- 235000013361 beverage Nutrition 0.000 description 8
- 239000004615 ingredient Substances 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 238000005507 spraying Methods 0.000 description 5
- 238000004659 sterilization and disinfection Methods 0.000 description 5
- 230000003796 beauty Effects 0.000 description 4
- 238000001704 evaporation Methods 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 241001465382 Physalis alkekengi Species 0.000 description 3
- 240000004001 Physalis peruviana Species 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- 238000006731 degradation reaction Methods 0.000 description 3
- 230000029087 digestion Effects 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 240000002900 Arthrospira platensis Species 0.000 description 2
- 235000016425 Arthrospira platensis Nutrition 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 241001478240 Coccus Species 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 241000186866 Lactobacillus thermophilus Species 0.000 description 2
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000015556 catabolic process Effects 0.000 description 2
- 230000008020 evaporation Effects 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000011187 glycerol Nutrition 0.000 description 2
- 230000008855 peristalsis Effects 0.000 description 2
- 230000001376 precipitating effect Effects 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 229940082787 spirulina Drugs 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 201000010538 Lactose Intolerance Diseases 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 229920001100 Polydextrose Polymers 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000021736 acetylation Effects 0.000 description 1
- 238000006640 acetylation reaction Methods 0.000 description 1
- 235000019631 acid taste sensations Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 238000012946 outsourcing Methods 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 239000001259 polydextrose Substances 0.000 description 1
- 229940035035 polydextrose Drugs 0.000 description 1
- 235000013856 polydextrose Nutrition 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 210000004767 rumen Anatomy 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000005406 washing Methods 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
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
-
- 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 invention discloses a kind of low-loctose yogurt drink rich in dietary fiber, including following component: it ferments base-material according to percent weight: 40~60%；Wherein pectin: 0.25~0.35%, thickener: 0.6~1.0%, agar 0.1~0.3%, emulsifier: 0.08~0.1%, white granulated sugar: 8.5~10.0%, calgon: 0.02~0.05%, acid: 0.2~0.3%, dietary fiber: 0.35%, the water amount of supplying；Fermentation substrate includes: whole milk powder: 4.0~5.0%, skimmed milk power: 8.5~10.0%, edible glucose: 6.0~7.0%, lactase: 0.02~0.04%, lactobacillus bulgaricus and streptococcus thermophilus: 200U/ tons, the water amount of supplying.Also disclose the preparation method of this low-loctose yogurt drink rich in dietary fiber: (1) mixed fermentation matrix (2) inoculation, fermentation (3) terminate fermentation (4) homogeneous, allotment (5) acid adding (6) packing.This yogurt drink has very high market identification, and lactose is almost digested, and sugariness increases and reduces sugared content, and the extensive yogurt drink of dietary fiber sources is healthier.
Description
Technical field
The present invention relates to field of food fermentation, and in particular to a kind of low-loctose yogurt drink and preparation rich in dietary fiber
Method.
Background technique
Milk becomes yoghurt after the lactobacillus-fermenteds such as lactobacillus and streptococcus thermophilus, by macromolecular in fermentation process
The Rumen protein fermentation of amount is the small-molecular peptides being easily absorbed by the human body, amino acid, is conducive to absorption of human body.But in fermentation process due to
So that pH environment locating for protein changes, precipitating further solidification, the sticky thickness of mouthfeel occur for protein for the generation of lactic acid
It is real；The lactic acid generated after lactose fermentation can make the taste of drink be not easy to be esthetically acceptable to the consumers.Lactic acid bacteria beverage is a kind of fermentation
Type contains milk beverage, and different from the sticky thick and solid mouthfeel of yoghurt, the water content of lactic acid bacteria beverage is high, and clean taste can be adjusted
It is made into a variety of flavors.A kind of auxotype yogurt drink is prepared, the characteristics of yoghurt and lactic acid bacteria beverage is combined, existing Yoghourt
Thick sense, and have the smoothness of lactic acid bacteria beverage.No matter but yoghurt or lactic acid bacteria beverage, contain lactose in the two, cream
Sugar is all a kind of burden to lactose intolerance receptor and other inedibility lactose person.The lactose for reducing auxotype yogurt drink contains
Amount can mitigate lactic acid intolerant to the burden of receptor, while increasing dietary fiber and improving enterogastric peristalsis promotion digestion.
On the other hand, the lactic acid bacteria beverage to become increasingly abundant in face of market, enterprise must by constantly upgrading oneself product,
How identification is increased, so that it is present drink enterprise always in the problem constantly studied that consumer, which repeatedly buys,.
Summary of the invention
To achieve the goals above, the present invention provides a kind of low-loctose yogurt drink rich in dietary fiber and preparation side
Method, yogurt drink disclosed by the invention have very high market identification, and lactose is almost digested, and sugariness increases and reduces sugar
Content, the extensive yogurt drink of dietary fiber sources are healthier.
To achieve the above object, present invention employs the following technical solutions:
A kind of low-loctose yogurt drink rich in dietary fiber, including following component: (according to percent weight)
Ferment base-material: 40~60%
Pectin: 0.25~0.35%
Thickener: 0.6~1.0%
Agar 0.1~0.3%
Emulsifier: 0.08~0.1%
White granulated sugar: 8.5~10.0%
Calgon: 0.02~0.05%
Acid: 0.2~0.3%
Dietary fiber: 0.35%
Water: surplus is supplied；
The fermentation substrate includes following component, by percent weight:
Whole milk powder: 4.0~5.0%
Skimmed milk power: 8.5~10.0%
Edible glucose: 6.0~7.0%
Lactase: 0.02~0.04%
Lactobacillus bulgaricus and streptococcus thermophilus: 200U/ tons
Water: surplus is supplied.
A kind of preparation method of the low-loctose yogurt drink rich in dietary fiber, includes the following steps:
(1) 40~60% fermentation bases for removing lactase, lactobacillus bulgaricus and streptococcus thermophilus mixed fermentation matrix: are taken
Matter carries out first time homogeneous, carries out virtue after first time homogeneous and draws sterilizing, cools down after sterilizing,
(2) it is inoculated with, ferments: lactase, lactobacillus bulgaricus, streptococcus thermophilus being seeded in step (1), start to send out
Ferment simultaneously controls fermentation time by the fermentation rate of detection lactose,
(3) it terminates fermentation: stopping fermentation after lactose fermentation rate reaches 90% or more,
(4) homogeneous, allotment: 0.25~0.35% pectin, 0.6~1.0% thickener, 0.2% agar, 0.08~
0.1% emulsifier, 8.5~10.0% white granulated sugar, 0.02~0.05% calgon, 0.35% dietary fiber,
Water supplies surplus, and said components are sterilized, and said components are added in fermented material obtained by step (3) and second of progress is uniform,
(5) acid adding: taking 8~10 times of tart flavour dilution agent of 0.2~0.3%, and the acid adding by way of spray adjusts pH to 4.0
~4.2, third time homogeneous is then carried out,
(6) it dispenses: will temporarily be stored at 12 DEG C after gained homogeneous in step (5), then filling, sterilizing, is received set mark
Film, vanning, detection, storage.
Whole milk powder, skimmed milk power provide protein for yogurt drink of the invention.Lactose degradation is mainly by lactalase
It is easy to absorbed galactolipin, or is further degraded to glucose, lactose does not have the sugariness of glucose high, and degradation process generates
Glucose the sugariness of final yogurt drink is increased, and the glucose amount being added is opposite reduces.Yogurt drink of the invention
Final lactose degradation rate can be up to 99%.It is rich in dietary fiber in yogurt drink, facilitates intestines peristalsis, increases stomach
Digestion, absorption function, the yogurt drink being more advantageous to after absorbing fermentation.
The present invention it is following compared with the prior art the utility model has the advantages that
1, the mouthfeel of yogurt drink is between sticky and lactic acid bacteria beverage the liquid condition of Yoghourt, this yogurt drink
Cost is lower than yoghurt, more slightly higher than lactic acid bacteria beverage, but the identification in market is higher, is conducive to the competitiveness for increasing market.
2, the lactose content of yogurt drink is low or even 99% lactose can digest.
3, the sugar being added in fermentation process is reduced, and the glucose in fermentation substrate provides energy for lactic acid bacteria, is eventually passed through
Fermentation becomes water and carbon dioxide, and the sugariness of yogurt drink is by white granulated sugar and the glucose digested by lactose.
4, dietary fiber abundant is increased, dietary fiber, lactic acid bacteria are conducive to the absorption of enteron aisle, are conducive to accelerate to inhale
The nutriments such as small protein, peptide, amino acid after receiving and dispatching ferment.
5, shorten fermentation time, increase production capacity, first pass through fermentation substrate and ferment, then pass through allotment, homogeneous, acid adding etc.
The flavor of procedure regulation Yoghourt substantially reduces the time of fermentation, and production capacity increases in the unit time.
Specific embodiment
Below by specific embodiment, the present invention is described in further detail:
A kind of low-loctose yogurt drink rich in dietary fiber, including following component: (according to percent weight)
Ferment base-material: 40~60%
Pectin: 0.25~0.35%
Thickener: 0.6~1.0%
Agar 0.1~0.3%
Emulsifier: 0.08~0.1%
White granulated sugar: 8.5~10.0%
Calgon: 0.02~0.05%
Acid: 0.2~0.3%
Dietary fiber: 0.35%
Water: surplus is supplied；
The fermentation substrate includes following component, by percent weight:
Whole milk powder: 4.0~5.0%
Skimmed milk power: 8.5~10.0%
Edible glucose: 6.0~7.0%
Lactase: 0.02~0.04%
Lactobacillus bulgaricus and streptococcus thermophilus: 200U/ tons
Water: surplus is supplied.
The acid includes lemon juice.
Thickener includes Ultra Tex 2
Emulsifier includes mono-fatty acid glyceride, diglycerine fatty acid ester.
The source of the dietary fiber is plant origin, including konjaku, coconut, false acid pulp, mesona, seaweed, wherein preferably
For false acid pulp.
A kind of preparation method of the low-loctose yogurt drink rich in dietary fiber, includes the following steps:
(7) 40~60% fermentation bases for removing lactase, lactobacillus bulgaricus and streptococcus thermophilus mixed fermentation matrix: are taken
Matter carries out first time homogeneous, carries out virtue after first time homogeneous and draws sterilizing, cools down after sterilizing,
(8) it is inoculated with, ferments: lactase, lactobacillus bulgaricus, streptococcus thermophilus being seeded in step (1), start to send out
Ferment simultaneously controls fermentation time by the fermentation rate of detection lactose,
(9) it terminates fermentation: stopping fermentation after lactose fermentation rate reaches 90% or more,
(10) homogeneous, allotment: 0.25~0.35% pectin, 0.6~1.0% thickener, 0.2% agar, 0.08
~0.1% emulsifier, 8.5~10.0% white granulated sugar, 0.02~0.05% calgon, 0.35% diet it is fine
Dimension, water supply surplus, and said components are sterilized, and said components are added in fermented material obtained by step (3) and are carried out equal for the second time
It is even,
(11) acid adding: taking 8~10 times of tart flavour dilution agent of 0.2~0.3%, and the acid adding by way of spray adjusts pH to 4.0
~4.2, third time homogeneous is then carried out,
(12) it dispenses: will temporarily be stored at 12 DEG C after gained homogeneous in step (5), then filling, sterilizing, is received set mark
Film, vanning, detection, storage.
The pressure of first time homogeneous is 180~220bar in step (1), and temperature is 48~52 DEG C.
Maillard reaction sterilizing is laminated heat-preserving, and temperature is 93~97 DEG C, and the time is 2.5 hours.
The temperature of control inoculation is 42~44 DEG C when inoculation, and fermentation time is 8~10 hours.
For the temperature of second of homogeneous less than 20 DEG C, the pressure of control is 150~160bar in step (4).
Lactase is Hansen Ha-Lactase 5200.
Lactobacillus bulgaricus and streptococcus thermophilus are Hansen YC381.
The source of dietary fiber is mainly from konjaku, coconut, false acid pulp, mesona, seaweed.The pectin of above-mentioned plant frequently as
Dietary fiber.Dietary fiber is not easy to be absorbed by the body, and is conducive to the breeding of probiotics, increases the wriggling of stomach, promotes digestion.
Dietary fiber in the present invention includes from one of konjaku, coconut, false acid pulp, mesona, seaweed or a variety of
Pectin.Above raw material is konjaku flour, coconut powder, the ice powder powder, mesona powder, spirulina powder of the edible grade of outsourcing.
Ice powder powder therein be derived from false acid pulp pectin be made.False acid pulp is a kind of plant in Southwestern China area,
There are one layer of pectin on the surface of seed, and it is edible to be often made into ice powder.Apple of Peru fruit or seed can be prepared by by washing by rubbing with the hands, precipitating, and source is wide
It is general, health is eaten, and increase the identification of yogurt drink by distinctive mouthfeel.
Apple of Peru fruit or seed 10Kg is taken, is placed in agitating device, and the water of 30Kg is added, is impregnated 50 minutes.Start after 50 minutes
Assembling device is stirred to separate apple of Peru fruit or seed with aqueous pectin solution by filter device after stirring 30 minutes.Removal of impurities after static.It will
Aqueous pectin solution is placed in rotary evaporating device in batches and carries out concentration and evaporation in 78 DEG C of water-baths.The one of evaporation most evaporated volume
Half, it collects and carries out moisture content distillation after solution freezing after evaporating, obtain ice powder powder.
The effect of acid, yogurt drink of the invention is because reduce lactose content, and the lactic acid of generation reduces so that acid
Taste reduces sugariness and increases, and facilitates the mouthfeel of increase yogurt drink by the way that acid is added, but difference and simple fermentation production again
Raw tart flavour has the function of improving identification.
Embodiment 1
Weigh whole milk powder: 16Kg, skimmed milk power: 34Kg, edible glucose: 24Kg, water 326Kg are placed in TWPL03-10
In type material-compound tank, GYB 6000B 4SQN type homogenizer is transferred to after completing ingredient.In GYB 6000B 4SQN type homogenizer
With pressure 220bar, 48 DEG C of conditions of temperature carry out first time homogeneous.TWF is transferred to from GYB 6000B 4SQN type homogenizer
In J03-5 type fermentor, 2.5 hours Maillard reactions are maintained at 93 DEG C by laminated heat-preserving in TWF J03-5 type fermentor
It sterilizes.Then temperature is reduced to 42 DEG C, and 0.12Kg lactase, 200U lactobacillus bulgaricus and streptococcus thermophilus are inoculated with
To in above-mentioned fermentation substrate, fermentation time is 8 hours, and the fermentation rate for detecting lactose is 90% stopping fermentation, is transferred to GYB 4000-
In 4S type homogenizer.By pectin 2.5Kg, Ultra Tex 2 6Kg, agar 2Kg, mono-fatty acid glyceride and diglycerol
Aliphatic ester amounts to 0.8Kg, white granulated sugar 85Kg, calgon 0.2Kg, ice powder powder 3.5Kg, water 498Kg and is placed in TWBZ03-20
It is deployed in type standard can, being also transferred in GYB 4000-4S type homogenizer after allotment in temperature is 20 DEG C, and pressure is 150bar item
Second of homogeneous is carried out under part.It takes lemon juice 2Kg to dilute 8 times, acid adding is sprayed by SJL-3 type spraying sterilization machine, adjustment pH is extremely
4.0, it is then transferred to progress third time homogeneous in GYB:8000-4S-Q type homogenizer.It is temporarily deposited at 12 DEG C after Yoghourt homogeneous
It puts, sterilizes in, RP6L60 type sterilizer filling using GF40-40 type bottle placer, covers mark, winder, vanning, detection, storage.
Embodiment 2
Weigh whole milk powder: 30Kg, skimmed milk power: 60Kg, edible glucose: 42Kg, water 468Kg are placed in TWPL03-10
In type material-compound tank, GYB 6000B 4SQN type homogenizer is transferred to after completing ingredient.In GYB 6000B 4SQN type homogenizer
With pressure 180bar, first time homogeneous is carried out under the conditions of 52 DEG C of temperature.TWF is transferred to from GYB 6000B 4SQN type homogenizer
In J03-5 type fermentor, 2.5 hours Maillard reactions are maintained at 97 DEG C by laminated heat-preserving in TWF J03-5 type fermentor
It sterilizes.Then temperature is reduced to 44 DEG C, and 0.18Kg lactase, 200U lactobacillus bulgaricus and streptococcus thermophilus are inoculated with
To in above-mentioned fermentation substrate.Fermentation time is 10 hours, and the fermentation rate for detecting lactose, which reaches, stops fermentation for 90%, is transferred to GYB
In 4000-4S type homogenizer.By pectin 3.5Kg, Ultra Tex 2 10Kg, agar 2Kg, two starch phosphate of acetylation
Ester 6Kg, agar 2Kg, mono-fatty acid glyceride and diglycerine fatty acid ester amount to 1Kg, white granulated sugar 100Kg, calgon
0.5Kg, fake morelberry pectin 3.5Kg, water 276.5Kg are placed in TWBZ03-20 type standard can and deploy, and GYB is also transferred to after allotment
It in temperature is 18 DEG C in 4000-4S type homogenizer, pressure carries out second uniform under the conditions of being 160bar, take lemon juice 3Kg dilute
10 times are released, acid adding is sprayed by SJL-3 type spraying sterilization machine, pH to 4.2 is adjusted, it is equal to be then transferred to GYB:8000-4S-Q type
Third time homogeneous is carried out in matter machine.It is temporarily stored at 12 DEG C after Yoghourt homogeneous, filling using GF40-40 type bottle placer,
It sterilizes in RP6L60 type sterilizer, cover mark, winder, vanning, detection, storage.
Embodiment 3
Weigh whole milk powder: 18.9Kg, skimmed milk power: 39.6Kg, edible glucose: 27.9Kg, water 363.47Kg are placed in
In TWPL03-10 type material-compound tank, GYB 6000B 4SQN type homogenizer is transferred to after completing ingredient.In GYB 6000B 4SQN type
With pressure 190bar in homogenizer, 49 DEG C of conditions of temperature carry out first time homogeneous.It is shifted from GYB 6000B 4SQN type homogenizer
Into TWF J03-5 type fermentor, by laminated heat-preserving at 94 DEG C in TWF J03-5 type fermentor, 2.5 hours beauty is maintained to draw
Moral reaction sterilizes.Then temperature is reduced to 43 DEG C, by 0.14Kg lactase, 200U lactobacillus bulgaricus and thermophilus
Bacterium is seeded in above-mentioned fermentation substrate, and fermentation time is 9 hours, and the fermentation rate for detecting lactose is 90% stopping fermentation, is transferred to GYB
In 4000-4S type homogenizer.By pectin 2.7Kg, Ultra Tex 2 7.01Kg, agar 2Kg, mono-fatty acid glyceride
0.85Kg, white granulated sugar 90Kg, calgon 0.25Kg, ice powder powder 1.8Kg, konjaku flour are amounted to diglycerine fatty acid ester
1.7Kg, water 441.5Kg are placed in TWBZ03-20 type standard can and deploy, and GYB 4000-4S type homogenizer is also transferred to after allotment
In temperature be 20 DEG C, pressure be 155bar under the conditions of carry out second of homogeneous.It takes lemon juice 2.2Kg to dilute 9 times, passes through SJL-
3 type spraying sterilization machines spray acid adding, adjust pH to 4.1, are then transferred in GYB:8000-4S-Q type homogenizer and carry out third time
Homogeneous.It is temporarily stored at 12 DEG C after Yoghourt homogeneous, sterilize in, RP6L60 type sterilizer filling using GF40-40 type bottle placer,
Cover mark, winder, vanning, detection, storage.
Embodiment 4
Weigh whole milk powder: 21.12Kg, skimmed milk power: 44.16Kg, edible glucose: 30.72Kg, water 384Kg are placed in
In TWPL03-10 type material-compound tank, GYB 6000B 4SQN type homogenizer is transferred to after completing ingredient.In GYB 6000B 4SQN type
With pressure 220bar in homogenizer, 48 DEG C of conditions of temperature carry out first time homogeneous.It is shifted from GYB 6000B 4SQN type homogenizer
Into TWF J03-5 type fermentor, by laminated heat-preserving at 93 DEG C in TWF J03-5 type fermentor, 2.5 hours beauty is maintained to draw
Moral reaction sterilizes.Then temperature is reduced to 42 DEG C, by 0.14Kg lactase, 200U lactobacillus bulgaricus and thermophilus
Bacterium is seeded in above-mentioned fermentation substrate, and fermentation time is 8 hours, and the fermentation rate for detecting lactose is 90% stopping fermentation, is transferred to GYB
In 4000-4S type homogenizer.By pectin 2.9Kg, Ultra Tex 2 8Kg, agar 2Kg, mono-fatty acid glyceride and
Diglycerine fatty acid ester amounts to 0.9Kg, white granulated sugar 92Kg, calgon 0.3Kg, ice powder powder 1.8Kg, mesona powder 1.7Kg, water
408Kg is placed in TWBZ03-20 type standard can and deploys, and is also transferred in GYB 4000-4S type homogenizer after allotment and is in temperature
20 DEG C, pressure carries out second of homogeneous under the conditions of being 150bar.It takes lemon juice 2.4Kg to dilute 8 times, is killed by SJL-3 type spray
Bacterium machine sprays acid adding, adjusts pH to 4.0, is then transferred to progress third time homogeneous in GYB:8000-4S-Q type homogenizer.Yoghourt
It is temporarily stored at 12 DEG C after homogeneous, sterilizes in, RP6L60 type sterilizer filling using GF40-40 type bottle placer, cover mark, receive
Film, vanning, detection, storage.
Embodiment 5
Weigh whole milk powder: 25.3Kg, skimmed milk power: 52.8Kg, edible glucose: 36.3Kg, water 435Kg are placed in
In TWPL03-10 type material-compound tank, GYB 6000B 4SQN type homogenizer is transferred to after completing ingredient.In GYB 6000B 4SQN type
With pressure 185bar in homogenizer, temperature 50 C condition carries out first time homogeneous.It is shifted from GYB 6000B 4SQN type homogenizer
Into TWF J03-5 type fermentor, by laminated heat-preserving at 96 DEG C in TWF J03-5 type fermentor, 2.5 hours beauty is maintained to draw
Moral reaction sterilizes.Then temperature is reduced to 42.5 DEG C, by 0.17Kg lactase, 200U lactobacillus bulgaricus and thermophilic chain
Coccus is seeded in above-mentioned fermentation substrate, and fermentation time is 9.5 hours, and the fermentation rate for detecting lactose is 90% stopping fermentation, turns
Enter in GYB 4000-4S type homogenizer.By pectin 3.1Kg, Ultra Tex 2 9Kg, agar 2Kg, single glycerin fatty
Acid esters and diglycerine fatty acid ester amount to 0.92Kg, white granulated sugar 94Kg, calgon 0.35Kg, ice powder powder 1.8Kg, spirulina
Powder 1.7Kg, water 335Kg are placed in TWBZ03-20 type standard can and deploy, and GYB 4000-4S type homogenizer is also transferred to after allotment
In temperature be 20 DEG C, pressure be 152bar under the conditions of carry out second of homogeneous.It takes lemon juice 2.6Kg to dilute 10 times, passes through
SJL-3 type spraying sterilization machine sprays acid adding, adjusts pH to 4.1, is then transferred in GYB:8000-4S-Q type homogenizer and carries out the
Homogeneous three times.It is temporarily stored at 12 DEG C after Yoghourt homogeneous, in, RP6L60 type sterilizer filling using GF40-40 type bottle placer
Sterilizing, set mark, winder, vanning, detection, storage.
Embodiment 6
Weigh whole milk powder: 27.84Kg, skimmed milk power: 56.84Kg, edible glucose: 39.44Kg, water 456Kg are placed in
In TWPL03-10 type material-compound tank, GYB 6000B 4SQN type homogenizer is transferred to after completing ingredient.In GYB 6000B 4SQN type
With pressure 210bar in homogenizer, 48 DEG C of conditions of temperature carry out first time homogeneous.It is shifted from GYB 6000B 4SQN type homogenizer
Into TWF J03-5 type fermentor, by laminated heat-preserving at 94 DEG C in TWF J03-5 type fermentor, 2.5 hours beauty is maintained to draw
Moral reaction sterilizes.Then temperature is reduced to 43.5 DEG C, by 0.17Kg lactase, 200U lactobacillus bulgaricus and thermophilic chain
Coccus is seeded in above-mentioned fermentation substrate, and fermentation time is 8 hours, and the fermentation rate for detecting lactose is 90% stopping fermentation, is transferred to
In GYB 4000-4S type homogenizer.By pectin 3.3Kg, Ultra Tex 2 9.5Kg, agar 2Kg, single glycerin fatty
Acid esters and diglycerine fatty acid ester amount to 0.96Kg, white granulated sugar 96Kg, calgon 0.4Kg, ice powder powder 1.8Kg, coconut powder
1.7Kg, water 302Kg are placed in TWBZ03-20 type standard can and deploy, and are also transferred in GYB 4000-4S type homogenizer after allotment
It is 20 DEG C in temperature, pressure carries out second of homogeneous under the conditions of being 156bar.It takes lemon juice 3.5Kg to dilute 8 times, passes through SJL-3
Type spraying sterilization machine sprays acid adding, adjusts pH to 4.0, is then transferred in GYB:8000-4S-Q type homogenizer and carries out third time
Homogeneous.It is temporarily stored at 12 DEG C after Yoghourt homogeneous, sterilize in, RP6L60 type sterilizer filling using GF40-40 type bottle placer,
Cover mark, winder, vanning, detection, storage.
Comparative example 1
It is identical as 1 condition of embodiment except lactalase other conditions are added without.
Comparative example 2
It is identical as 2 condition of embodiment that fake morelberry pectin is replaced with into polydextrose other conditions.
One lactose fermentation rate of table
| -- | Embodiment 1 | Embodiment 2 | Comparative example 1 | Comparative example 2 |
| Lactose content after fermentation | 99% | 99% | 60% | 99% |
| -- | Embodiment 3 | Embodiment 4 | Embodiment 5 | Embodiment 6 |
| Lactose content after fermentation | 99% | 99% | 99% | 99% |
Random 150 young people of searching participate in investigation, wherein 75 people of male, 75 people of women.Full marks 10 divide to embodiment 1,
2, comparative example 1,2 is given a mark, and is averaged and is included in following table
Two mouthfeel of table and flavor
| -- | Embodiment 1 | Embodiment 2 | Comparative example 1 | Comparative example 2 |
| Mouthfeel | 8.7 | 8.8 | 8.1 | 7.9 |
| Flavor | 8.8 | 8.8 | 6.7 | 7.3 |
| -- | Embodiment 3 | Embodiment 4 | Embodiment 5 | Embodiment 6 |
| Mouthfeel | 8.8 | 8.9 | 8.8 | 8.5 |
| Flavor | 8.9 | 8.8 | 9.1 | 7.6 |
Respondent thinks that the identification of embodiment 1,2 is higher, is easy the yogurt drink of difference with market same type.It is real
Applying a 3-6 and similar drink in the market, but to be below embodiment 1, the identification of 2. comparative examples 2 minimum there are identification,
Respondent thinks that comparative example 2 is most unlikely mutually distinguished with other yogurt drinks.This is related with fake morelberry pectin.False acid pulp
Pectin improves the identification of yogurt drink of the present invention.
Finally, it is stated that the above examples are only used to illustrate the technical scheme of the present invention and are not limiting, although referring to compared with
Good embodiment describes the invention in detail, those skilled in the art should understand that, it can be to skill of the invention
Art scheme is modified or replaced equivalently, and without departing from the objective and range of technical solution of the present invention, should all be covered at this
In the scope of the claims of invention.
Claims (10)
1. a kind of low-loctose yogurt drink rich in dietary fiber, it is characterised in that: including following component: according to percent by weight
Meter,
Ferment base-material: 40~60%
Pectin: 0.25~0.35%
Thickener: 0.6~1.0%
Agar 0.1~0.3%
Emulsifier: 0.08~0.1%
White granulated sugar: 8.5~10.0%
Calgon: 0.02~0.05%
Acid: 0.2~0.3%
Dietary fiber: 0.35%
Water: surplus is supplied；
The fermentation substrate includes following component, by percent weight:
Whole milk powder: 4.0~5.0%
Skimmed milk power: 8.5~10.0%
Edible glucose: 6.0~7.0%
Lactase: 0.02~0.04%
Lactobacillus bulgaricus and streptococcus thermophilus: 200U/ tons
Water: surplus is supplied.
2. a kind of low-loctose yogurt drink rich in dietary fiber according to claim 1, it is characterised in that: the tart flavour
Agent includes lemon juice.
3. a kind of low-loctose yogurt drink rich in dietary fiber according to claim 1, it is characterised in that: thickener packet
Include Ultra Tex 2.
4. a kind of low-loctose yogurt drink rich in dietary fiber according to claim 1, it is characterised in that: emulsifier packet
Include mono-fatty acid glyceride, diglycerine fatty acid ester.
5. a kind of low-loctose yogurt drink rich in dietary fiber according to claim 1, it is characterised in that: the diet
The source of fiber is plant origin, including konjaku, coconut, false acid pulp, mesona, seaweed be one or more.
6. a kind of preparation method of the low-loctose yogurt drink rich in dietary fiber, characterized by the following steps:
(1) mixed fermentation matrix: take 40~60% except lactase, lactobacillus bulgaricus and streptococcus thermophilus fermentation substrate into
Row first time homogeneous carries out virtue after first time homogeneous and draws sterilizing, cools down after sterilizing,
(2) it is inoculated with, ferments: lactase, lactobacillus bulgaricus, streptococcus thermophilus are seeded in step (1), start fermentation simultaneously
Fermentation rate by detecting lactose controls fermentation time,
(3) it terminates fermentation: stopping fermentation after lactose fermentation rate reaches 90% or more,
(4) homogeneous, allotment: 0.25~0.35% pectin, 0.6~1.0% thickener, 0.2% agar, 0.08~
0.1% emulsifier, 8.5~10.0% white granulated sugar, 0.02~0.05% calgon, 0.35% dietary fiber,
Water supplies surplus, and said components are sterilized, and said components are added in fermented material obtained by step (3) and second of progress is uniform,
(5) acid adding: taking 8~10 times of tart flavour dilution agent of 0.2~0.3%, the acid adding by way of spray, and adjustment pH to 4.0~
4.2, third time homogeneous is then carried out,
(6) it dispenses: will temporarily be stored at 12 DEG C after gained homogeneous in step (5), then filling, sterilizing, set mark, winder, dress
Case, detection, storage.
7. a kind of preparation method of low-loctose yogurt drink rich in dietary fiber according to claim 6, feature exist
In: the pressure of first time homogeneous is 180~220bar in step (1), and temperature is 48~52 DEG C.
8. a kind of preparation method of low-loctose yogurt drink rich in dietary fiber according to claim 6, feature exist
In: Maillard reaction sterilizing is laminated heat-preserving, and temperature is 93~97 DEG C, and the time is 2.5 hours.
9. a kind of preparation method of low-loctose yogurt drink rich in dietary fiber according to claim 6, feature exist
In: the temperature of control inoculation is 42~44 DEG C when inoculation, and fermentation time is 8~10 hours.
10. a kind of preparation method of low-loctose yogurt drink rich in dietary fiber according to claim 6, feature exist
In: for the temperature of second of homogeneous less than 20 DEG C, the pressure of control is 150~160bar in step (4).
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Cited By (2)
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