CN109497151A - A kind of oat base normal-temperature yoghourt and preparation method thereof - Google Patents
A kind of oat base normal-temperature yoghourt and preparation method thereof Download PDFInfo
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- CN109497151A CN109497151A CN201811640875.2A CN201811640875A CN109497151A CN 109497151 A CN109497151 A CN 109497151A CN 201811640875 A CN201811640875 A CN 201811640875A CN 109497151 A CN109497151 A CN 109497151A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 44
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- 239000000463 material Substances 0.000 claims abstract description 14
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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
- A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
-
- 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
- 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
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
-
- 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
- A23V2400/113—Acidophilus
-
- 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
-
- 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
- A23V2400/51—Bifidobacterium
Abstract
The invention discloses a kind of oat base normal-temperature yoghourt and preparation method thereof, the step of preparation method includes being uniformly mixed oatmeal with water, and vegetable oil is added, and the preparatory dry blend of sucrose, starch and stabilizer is added, is stirred, obtains mixed liquor.Carbohydrase is added in obtained mixed liquor, saccharification processing, homogeneous is sterilized, and cooling, inoculating starter ferments, and obtains yogurt base material.Obtained yogurt base material is sterilized, homogeneous, it is cooling to get the oat base normal-temperature yoghourt.It is the preparation method simple process, easy to operate, convenient for industrialization processing, and product clean taste made of the preparation method, smooth, mobility is good, and the upper and lower layer viscosity fluctuation of product is little during placing under room temperature, also phenomena such as being precipitated without layering and whey, product viscosity is stablized in shelf-life, and flavor is preferable.
Description
Technical field
The present invention relates to fermented food technical fields, and in particular to a kind of oat base normal-temperature yoghourt and preparation method thereof.
Background technique
Oat is food resource important in people's diet structure as a kind of good grain dual-purpose crop.In oat
Nutritional ingredient compared with horn of plenty, wherein protein, fat, mineral matter element total amount and unsaturated fatty acid content occupy cereal it
Head, and the water-soluble dietary fiber beta glucan in oat be also in all cereal content it is highest, the states scientist couple such as America and Europe
This has conducted extensive research confirmation in succession, and edible oat has the function of blood pressure lowering, norcholesterol, can also effectively prevent heart and brain
Vascular diseases, beta glucan are exactly its main functional component.Oat class product is mainly solid beverage form in the market, is had few
Several neutral oat milk products of number.
According to the market survey of Mintel as a result, in American market liquid dairy product, consumer is for plant-based product
Fundamental shifts have occurred in preference, and fermenting plant base product becomes American market and increases star.According to investigation, consumer's purchase " is planted
Object base " product the reason is that they think that this kind of " Yoghourt " is more healthier than common sour milk, also recognize by the Europe consumption for being equivalent to a part
It is more suitable for them than common sour milk for plant " Yoghourt ".And Asia consumer just has always consumption vegetable protein since ancient times
Eating habit such as direct human consumption soybean or is processed into category product abundant.
It is prominent for the problem of the serious homogeneity of normal-temperature yoghourt product currently on the market, it is how that oat is complete with fermented product
It combines well, its nutritional ingredient is made to bring out the best in each other, one kind is developed in the cognition according to consumer for oat class product health characteristic
The normal-temperature yoghourt of oat base fermentation is not only the normal temperature fermentation product of differentiation, and more for the product of oat class for consumer
Delicious consumer, health and convenient complete new experience are given in the selection of one condition, and it is urgently to be resolved to become dairy produce research and development field
The problem of.
Summary of the invention
The object of the present invention is to provide a kind of mouthfeels of pure oat fermentation smooth, oat base with enjoying type drinking experience
Normal-temperature yoghourt and preparation method thereof, preparation method is simple, can be used for industrialized production.
The present invention in order to achieve the above objectives, is achieved especially by following technical scheme:
A kind of preparation method of oat base normal-temperature yoghourt, the preparation method include following raw materials: oatmeal 8.5~9.5%,
Vegetable oil 0.2~0.4%, sucrose 4~8%, starch 0.5~1.5%, stabilizer 0.33~0.77%, carbohydrase 0.0085~
0.0095%, leavening 0.003~0.009% and complement to 100% water, the percentage be each raw material account for raw material total amount
Mass percent.
The preparation method the following steps are included:
S1: oatmeal is uniformly mixed with water, and vegetable oil is added, and the preparatory dry blend of sucrose, starch and stabilizer is added,
It is stirred, obtains mixed liquor.S2: carbohydrase is added in mixed liquor obtained in step S1, saccharification processing, homogeneous is sterilized, cold
But, inoculating starter ferments, and obtains yogurt base material.S3: the yogurt base material that step S2 is obtained is sterilized, homogeneous, cooling, i.e.,
Obtain the oat base normal-temperature yoghourt.
Above-mentioned preparation method is advanced optimized, protein content is 12~16% in oatmeal described in step S1,
Fat content is 8~10%, and carbohydrate content is 60~70%, and the content refers both to the quality hundred that each ingredient accounts for oatmeal
Divide ratio.
Above-mentioned preparation method is advanced optimized, the stabilizer is low-ester pectin, carragheen and diacetyl tartarate
The combination of single double glyceride, additive amount are respectively low-ester pectin 0.1~0.3%, carragheen 0.03~0.07%, biacetyl wine
The single double glyceride 0.2~0.4% of stone acid, the percentage is the mass percent for accounting for raw material total amount.
Above-mentioned preparation method is advanced optimized, the temperature being stirred in step S1 is 55~60 DEG C, stirring rate
For 8000~12000rpm, the vacuum cycle time is 20~30min.
Above-mentioned preparation method is advanced optimized, in step S2 saccharification temperature be 55~65 DEG C, saccharificatinn period be 1.3~
1.7h。
Above-mentioned preparation method is advanced optimized, homogeneous is two-stage homogeneous in step S2, and homogenizing temperature is 65~70
DEG C, the pressure of level-one homogeneous is 200~250bar in two-stage homogeneous, and double-stage homogenization pressure is 30~80bar.
Above-mentioned preparation method is advanced optimized, to sterilize heat preserving mode using tubular type, sterilization is warm for sterilization in step S2
Degree is 93~97 DEG C, keeps the temperature 10~15min.
Above-mentioned preparation method is advanced optimized, it is described to be cooled to be cooled to 42~45 DEG C of temperature.
Above-mentioned preparation method is advanced optimized, in step S2 leavening be streptococcus thermophilus, lactobacillus bulgaricus,
Bifidobacterium, lactobacillus paracasei and lactobacillus acidophilus；Fermentation time is 5~7h, the pH of fermentation termination mixed liquor is 4.2~
4.6。
Above-mentioned preparation method is advanced optimized, described in step S3 sterilization be plate sterilize, sterilization temperature be 120~
125 DEG C, the time is 3~5s.
Above-mentioned preparation method is advanced optimized, the homogenization pressure of homogeneous described in step S3 is 100~150bar,
Matter temperature is 60~70 DEG C.
Oat base normal-temperature yoghourt made from any of the above-described preparation method is utilized the present invention also provides a kind of.
Protein content is 1.1~1.5% in the room temperature drinking yoghourt, and fat content is 1.0~1.4%, carbon aquation
The content for closing object is 10.1~16.2%, and viscosity is 200~300cP, and pH is 4.2~4.6, and above-mentioned content refers both to each ingredient and accounts for acid
The mass percent of milk.
The upper and lower layer viscosity fluctuation of product is little during the product room temperature 6~9 months, also without layering and whey analysis
Occur as Product Status is good, and product special flavour is good in the shelf-life.
Compared with the prior art, the invention has the following advantages:
It is the preparation method simple process, easy to operate, convenient for industrialization processing, and product made of the preparation method
Clean taste, smooth, mobility is good, made to obtain to place under product room temperature 6~9 months, and 6~9 months mistakes are placed under room temperature
The upper and lower layer viscosity fluctuation of product is little in journey, also without layering, bleed and fat floating phenomena such as, product viscosity is steady in the shelf-life
Fixed, flavor is preferable.And product microorganism meets national standard within the shelf-life, and product property is stablized, and no layering whey is precipitated etc.
Phenomenon.
New normal temperature fermentation product category is not only opened up, and to bar further deep processing of denier wood products, improves product utilization
Value, final purpose are to give delicious consumer, health and convenient complete new experience.
Specific embodiment
To become apparent from the purposes, technical schemes and advantages of the embodiment of the present invention, below in the embodiment of the present invention
Technical solution carries out clear, complete description, it is clear that and described embodiment is a part of the embodiments of the present invention, rather than
Whole embodiments, based on the embodiments of the present invention, those of ordinary skill in the art are in the premise for not making creative work
Under every other embodiment obtained, shall fall within the protection scope of the present invention.
A kind of preparation method of oat base normal-temperature yoghourt, the preparation method include following raw materials: oatmeal 8.5~9.5%,
Vegetable oil 0.2~0.4%, sucrose 4~8%, starch 0.5~1.5%, stabilizer 0.33~0.77%, carbohydrase 0.0085~
0.0095%, leavening 0.003~0.009% and complement to 100% water, the percentage be each raw material account for raw material total amount
Mass percent.
The preparation method the following steps are included:
S1: oatmeal is uniformly mixed with water, and vegetable oil is added, and the preparatory dry blend of sucrose, starch and stabilizer is added,
It is stirred, obtains mixed liquor.S2: carbohydrase is added in mixed liquor obtained in step S1, saccharification processing, homogeneous is sterilized, cold
But, inoculating starter ferments, and obtains yogurt base material.S3: the yogurt base material that step S2 is obtained is sterilized, homogeneous, cooling, i.e.,
Obtain the oat base normal-temperature yoghourt.
Preferably, protein content is 12~16% in oatmeal in step S1, and fat content is 8~10%, carbon aquation
Closing object content is 60~70%, and above-mentioned content refers both to the mass percent that each ingredient accounts for oatmeal.
Wherein, starch be physics or chemically modified starch, starch source be corn, waxy corn, cassava, potato,
Wheat, rice and sago etc..Vegetable oil is corn oil, soybean oil, sunflower oil and peanut oil etc..
Preferably, stabilizer is the combination of low-ester pectin, carragheen and diacetyl tartaric acid monodiglyceride, additive amount
The respectively combination of low-ester pectin, carragheen and diacetyl tartaric acid monodiglyceride, additive amount are respectively low-ester pectin 0.1
~0.3%, carragheen 0.03~0.07%, diacetyl tartaric acid monodiglyceride 0.2~0.4%, the percentage are to account for original
Expect the mass percent of total amount.In step S1, sucrose, starch and stabilizer are then added to oatmeal and water after dry-mixed in advance
In mixed liquor.
Preferably, the temperature being stirred in step S1 is 55~60 DEG C, and stirring rate is 8000~12000rpm, vacuum
Circulation time is 20~30min.
Preferably, saccharification temperature is 55~65 DEG C in step S2, and saccharificatinn period is 1.3~1.7h.
Preferably, homogeneous is two-stage homogeneous in step S2, and homogenizing temperature is 65~70 DEG C, and level-one is equal in two-stage homogeneous
The pressure of matter is 200~250bar, and double-stage homogenization pressure is 30~80bar.
Preferably, to sterilize heat preserving mode using tubular type, sterilization temperature is 93~97 DEG C for sterilization in step S2, heat preservation 10~
15min。
Preferably, described to be cooled to be cooled to 42~45 DEG C of temperature.
Preferably, leavening is streptococcus thermophilus, lactobacillus bulgaricus, Bifidobacterium, secondary cheese cream bar in step S2
Bacterium and lactobacillus acidophilus.
Preferably, fermentation time is 5~7h, and the pH of fermentation termination mixed liquor is 4.2~4.6.
Preferably, sterilization described in step S3 is that plate is sterilized, and sterilization temperature is 120~125 DEG C, and the time is 3~5s.
Preferably, the homogenization pressure of homogeneous is 100~150bar in step S3, and homogenizing temperature is 60~70 DEG C.Second
Homogeneous is sterile homogeneous, be cooled to after sterile homogeneous in step S4 20 DEG C it is filling.
Oat base normal-temperature yoghourt made from any of the above-described preparation method is utilized the present invention also provides a kind of.
Protein content is 1.1~1.5% in the room temperature drinking yoghourt, and fat content is 1.0~1.4%, carbon aquation
The content for closing object is 10.1~16.2%, and viscosity is 200~300cP, and pH is 4.2~4.6, and above-mentioned content refers both to each ingredient and accounts for acid
The mass percent of milk.
On the basis of common knowledge of the art, above-mentioned each optimum condition, can any combination to get each preferable reality of the present invention
Example.
Agents useful for same and raw material of the present invention are commercially available unless otherwise specified.
The additive amount of all components of the present invention is less than the range of national standard defined.
Embodiment 1
A kind of preparation method of oat base normal-temperature yoghourt comprising the raw material of following mass content: oatmeal 9%, plant
Oily (corn oil) 0.3%, sucrose 6%, starch (cornstarch) 1%, carbohydrase 0.009%, low-ester pectin 0.2%, biacetyl
Tartaric acid list double glyceride 0.3%, carragheen 0.05%, leavening 0.006% and drinking water 83.135%.
In above-mentioned raw materials, protein content is 12wt% in oatmeal, and fat is 8wt%, and carbohydrate content is
60wt%.
S1: oatmeal is uniformly mixed with water, and vegetable oil is added, and sucrose, starch, low-ester pectin, diacetyl tartaric is added
The preparatory dry blend of sour list double glyceride and carragheen, is stirred, and mixing temperature is 55 DEG C, and the vacuum cycle time is 30min,
Stirring rate is 8000rpm, obtains mixed liquor.
S2: carbohydrase is added at 55 DEG C and carries out saccharification processing for the mixed liquor that step S1 is obtained, and the processing time is 1.3h；
Feed liquid homogenization after saccharification, homogenizing temperature are 65 DEG C, and firsts and seconds homogenization pressure is respectively 200bar and 30bar；Homogeneous
Liquid afterwards carries out tubular type sterilization, and sterilization conditions are 93 DEG C, keeps the temperature 15min；After being cooled to 42 DEG C, addition leavening is sent out
Ferment, reaching within 7 hours fermentation termination pH is 4.2, obtains yogurt base material.
S3: by yogurt base material obtained in step S2, the balance of sterilizer is pumped into from fermentor by positive mobile pump
Cylinder carries out plate-sheet-type sterilization, and sterilization conditions are 120 DEG C of temperature, and time 5s, feed liquid temperature is cooled to 60 DEG C after sterilization；It carries out sterile
Homogeneous, homogenization pressure 100bar, temperature are 60 DEG C；20 DEG C are cooled to after homogeneous to get oat base normal-temperature yoghourt of the invention.
Oat base normal-temperature yoghourt is subjected to filling, storage, storage.
The index of made product such as the following table 1:
Table 1
| Index | Numerical value |
| Protein wt% | 1.1 |
| Fatty wt% | 1.0 |
| Carbohydrate wt% | 12.4 |
| Total solid wt% | 14.5 |
| pH | 4.2 |
Rear viscosity is 200cP to room temperature for a period of time, and product viscosity fluctuates not during placement 6 months at normal temperature
Greatly, phenomena such as being also precipitated without layering and whey.
Embodiment 2
A kind of preparation method of oat base normal-temperature yoghourt comprising the raw material of following mass content: oatmeal 8.5% is planted
Object oil (soybean oil) 0.2%, sucrose 4%, starch (waxy corn starch) 0.5%, carbohydrase 0.0085%, low-ester pectin
0.1%, diacetyl tartaric acid monodiglyceride 0.2%, carragheen 0.03%, leavening 0.003% and drinking water
86.4585%.
In above-mentioned ingredient, protein content is 14wt% in oatmeal, and fat is 9wt%, and carbohydrate content is
65wt%.
S1: oatmeal is uniformly mixed with water, and vegetable oil is added, and sucrose, starch, low-ester pectin, diacetyl tartaric is added
The preparatory dry blend of sour list double glyceride and carragheen, is stirred, and mixing temperature is 65 DEG C, and the vacuum cycle time is 20min,
Stirring rate is 12000rpm, obtains mixed liquor.
S2: carbohydrase is added at 65 DEG C and carries out saccharification processing for the mixed liquor that step S1 is obtained, and the processing time is 1.7h；
Feed liquid homogenization after saccharification, homogenizing temperature are 70 DEG C, and firsts and seconds homogenization pressure is respectively 250bar and 80bar；Homogeneous
Liquid afterwards carries out tubular type sterilization, and sterilization conditions are 97 DEG C, keeps the temperature 10min；After being cooled to 43 DEG C, addition leavening is sent out
Ferment, reaching within 5 hours fermentation termination pH is 4.6, obtains yogurt base material.
S3: by yogurt base material obtained in step S2, the balance of sterilizer is pumped into from fermentor by positive mobile pump
Cylinder carries out plate-sheet-type sterilization, and sterilization conditions are 125 DEG C of temperature, and time 3s, feed liquid temperature is cooled to 70 DEG C after sterilization；It carries out sterile
Homogeneous, homogenization pressure 130bar, temperature are 70 DEG C；30 DEG C are cooled to after homogeneous to get oat base normal-temperature yoghourt of the invention.
Oat base normal-temperature yoghourt is subjected to filling, storage, storage.
The index of made product such as the following table 2:
Table 2
| Index | Numerical value |
| Protein wt% | 1.2 |
| Fatty wt% | 1.0 |
| Carbohydrate wt% | 10.1 |
| Total solid wt% | 12.2 |
| pH | 4.6 |
Rear viscosity is 300cP to room temperature for a period of time, and product viscosity fluctuates not during placement 9 months at normal temperature
Greatly, phenomena such as being also precipitated without layering and whey.
Embodiment 3
A kind of preparation method of oat base normal-temperature yoghourt comprising the raw material of following mass content: oatmeal 9.5% is planted
It is object oil (peanut oil) 0.4%, sucrose 8%, starch (tapioca) 1.5%, carbohydrase 0.0095%, low-ester pectin 0.3%, double
The single double glyceride 0.4% of acetyltartaric acid, carragheen 0.07%, leavening 0.009% and drinking water 79.8115%.
In above-mentioned raw materials, protein content is 6wt% in oatmeal, and fat is 10wt%, and carbohydrate content is
70wt%.
S1: oatmeal is uniformly mixed with water, and vegetable oil is added, and sucrose, starch, low-ester pectin, diacetyl tartaric is added
The preparatory dry blend of sour list double glyceride and carragheen, is stirred, and mixing temperature is 60 DEG C, and the vacuum cycle time is 25min,
Stirring rate is 10000rpm, obtains mixed liquor.
S2: carbohydrase is added at 60 DEG C and carries out saccharification processing for the mixed liquor that step S1 is obtained, and the processing time is 1.5h；
Feed liquid homogenization after saccharification, homogenizing temperature are 68 DEG C, and firsts and seconds homogenization pressure is respectively 220bar and 60bar；Homogeneous
Liquid afterwards carries out tubular type sterilization, and sterilization conditions are 95 DEG C, keeps the temperature 13min；After being cooled to 45 DEG C, addition leavening is sent out
Ferment, reaching within 6 hours fermentation termination pH is 4.5, obtains yogurt base material.
S3: by yogurt base material obtained in step S2, the balance of sterilizer is pumped into from fermentor by positive mobile pump
Cylinder carries out plate-sheet-type sterilization, and sterilization conditions are 123 DEG C of temperature, and time 4s, feed liquid temperature is cooled to 65 DEG C after sterilization；It carries out sterile
Homogeneous, homogenization pressure 150bar, temperature are 65 DEG C；25 DEG C are cooled to after homogeneous to get oat base normal-temperature yoghourt of the invention.
Oat base normal-temperature yoghourt is subjected to filling, storage, storage.
The index of made product such as the following table 3:
Table 3
| Index | Numerical value |
| Protein wt% | 1.5 |
| Fatty wt% | 1.4 |
| Carbohydrate wt% | 16.2 |
| Total solid wt% | 19.1 |
| pH | 4.5 |
Rear viscosity is 250cP to room temperature for a period of time, and product viscosity fluctuates not during placement 6 months at normal temperature
Greatly, phenomena such as being also precipitated without layering and whey.
Comparative example 1
With embodiment 1, be only in step S1 the ingredient time be 10min, remaining is the same as embodiment 1.
Comparative example 2
It is only in step S2 Mashing process, time 2h, remaining is the same as embodiment 2 with embodiment 2.
Comparative example 3
It is only in step S2 Mashing process, time 1h, remaining is the same as embodiment 2 with embodiment 2.
Comparative example 4
It is only that diacetyl tartaric acid monodiglyceride additive amount is adjusted to 0.1%, remaining is the same as embodiment 1 with embodiment 1.
Comparative example 5
It is only that leavening is changed to lactobacillus plantarum, while fermentation temperature is adjusted to 37 DEG C with embodiment 3, remaining is the same as implementation
Example 3.
Effect example 1
Finished yogurt prod carries out heat preservation test, i.e., 25 DEG C and 37 DEG C are respectively placed 1 month, opens 3 sample packets of packet every time, observes Yoghourt
State.The state of Yoghourt is cut off respectively from bottom and top, has seen whether whey precipitation phenomenon, and it is viscous to measure upper and lower layer
Degree (measuring temperature is 25 DEG C).37 DEG C of heat preservations, 1 month test result is as shown in table 5:
Table 5
By upper table result it is found that 25 DEG C place 1 month after, it is existing without bleed no matter embodiment product upper layer or lower layer
As, and upper and lower level viscosity difference is smaller.Same trend is presented with 25 DEG C of products in 37 DEG C of heat preservation results.Comparative example 1 and 3, product are viscous
Degree is higher, and fermentation time is all longer；Saccharificatinn period is too long in comparative example 2, and product viscosity is poor, and shelf-life internal stability is poor；
The visible oil layer at the middle and upper levels of comparative example 5.
Effect example 2
Subjective appreciation method
Select 10 dairy products researchers for having a background context to carry out sense organ training and select at random 5 names therein as
Subjective appreciation person.Standards of grading are as shown in table 6:
6 subjective appreciation standard of table
It counts the score data of sensory evaluation person and is averaged, indices score, which is added, calculates total score, and score is higher
Representative products quality is better, and measurement result is as shown in table 7:
Table 7
It can be seen from the above result that embodiment 1,2,3 has preferable flavor and quality；1 flavor of comparative example is poor, and quality is too
Stiff；It is poor to compare 2 sample flavors, and bleed is serious；3 bleed of comparative example is still good, but flavor, quality and color all scores compared with
It is low；4 product bleed of comparative example and color are still good, but flavor and quality are poor；5 product of comparative example has obvious grease to float, whole
Body sensory evaluation is poor.
Specific embodiment in the present invention is only explanation of the invention, is not limitation of the present invention, ability
Field technique personnel can according to need the modification that not creative contribution is made to the present embodiment after reading this specification, but
As long as all by the protection of Patent Law in scope of the presently claimed invention.
Claims (10)
1. a kind of preparation method of oat base normal-temperature yoghourt, which is characterized in that the preparation method includes following raw materials: oatmeal
8.5~9.5%, vegetable oil 0.2~0.4%, sucrose 4~8%, starch 0.5~1.5%, stabilizer 0.33~0.77%, saccharification
Enzyme 0.0085~0.0095%, leavening 0.003~0.009% and the water for complementing to 100%, the percentage are each raw material
Account for the mass percent of raw material total amount；
The preparation method the following steps are included:
S1: oatmeal is uniformly mixed with water, and vegetable oil is added, and the preparatory dry blend of sucrose, starch and stabilizer, stirring is added
Mixing, obtains mixed liquor；
S2: being added carbohydrase for mixed liquor obtained in step S1, and saccharification processing, homogeneous is sterilized, cooling, inoculating starter into
Row fermentation, obtains yogurt base material；
S3: the yogurt base material that step S2 is obtained is sterilized, homogeneous, cooling to get the oat base normal-temperature yoghourt.
2. the preparation method of oat base normal-temperature yoghourt according to claim 1, which is characterized in that albumen in the oatmeal
Matter content be 12~16%, fat content be 8~10%, carbohydrate content be 60~70%, the content refer both to it is each at
Divide the mass percent for accounting for oatmeal.
3. the preparation method of oat base normal-temperature yoghourt according to claim 1, which is characterized in that the stabilizer is low ester
The combination of pectin, carragheen and diacetyl tartaric acid monodiglyceride, additive amount are respectively low-ester pectin 0.1~0.3%, card
Glue 0.03~0.07%, diacetyl tartaric acid monodiglyceride 0.2~0.4% are drawn, the percentage is the matter for accounting for raw material total amount
Measure percentage.
4. the preparation method of oat base normal-temperature yoghourt according to claim 1, which is characterized in that be stirred in step S1
Temperature be 55~65 DEG C, stirring rate be 8000~12000rpm, the vacuum cycle time be 20~30min.
5. the preparation method of oat base normal-temperature yoghourt according to claim 1, which is characterized in that saccharification temperature in step S2
It is 55~65 DEG C, saccharificatinn period is 1.3~1.7h.
6. the preparation method of oat base normal-temperature yoghourt according to claim 1, which is characterized in that homogeneous is two in step S2
Stage homogeneous, homogenizing temperature are 65~70 DEG C, and the pressure of level-one homogeneous is 200~250bar, double-stage homogenization in two-stage homogeneous
Pressure is 30~80bar.
7. the preparation method of oat base normal-temperature yoghourt according to claim 1, which is characterized in that sterilization is to adopt in step S2
Heat preserving mode is sterilized with tubular type, sterilization temperature is 93~97 DEG C, keeps the temperature 10~15min；And/or it described is cooled to be cooled to temperature
42~45 DEG C of degree.
8. the preparation method of oat base normal-temperature yoghourt according to claim 1, which is characterized in that leavening is in step S2
Streptococcus thermophilus, lactobacillus bulgaricus, Bifidobacterium, lactobacillus paracasei and lactobacillus acidophilus；And/or fermentation time 5
~7h, the pH of fermentation termination mixed liquor are 4.2~4.6.
9. the preparation method of oat base normal-temperature yoghourt according to claim 1, which is characterized in that sterilized described in step S3
For plate sterilization, sterilization temperature is 120~125 DEG C, and the time is 3~5s；And/or the homogenization pressure of the homogeneous be 100~
150bar, homogenizing temperature are 60~70 DEG C.
10. a kind of utilize oat base normal-temperature yoghourt made from any preparation method of claim 1~9.
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| CN111772071A (en) * | 2020-07-13 | 2020-10-16 | 河南叮当牛食品有限公司 | Pure plant oat milk and preparation method thereof |
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| CN114903086A (en) * | 2022-04-20 | 2022-08-16 | 浙江上方生物科技有限公司 | Compound stabilizer for normal-temperature oat yoghourt, normal-temperature oat yoghourt and preparation method of normal-temperature oat yoghourt |
| WO2022188959A1 (en) * | 2021-03-09 | 2022-09-15 | Oatly Ab | Non-dairy fermented food product |
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| CN114847355A (en) * | 2022-06-01 | 2022-08-05 | 北京再益生物科技有限公司 | Oat base sterilization type lactobacillus beverage and preparation method thereof |
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Application publication date: 20190322 |