CN109820038A - A kind of agar Yoghourt and preparation method thereof - Google Patents
A kind of agar Yoghourt and preparation method thereof Download PDFInfo
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Abstract
The present invention provides a kind of agar Yoghourt and preparation method thereof, belongs to dairy product processing field, composition and ratio (w/v) are as follows: 12.5 parts of milk powder, 7-15 parts of sucrose, 10-30 parts of agar agaropectin oligose, 0.5-2.5 parts of probiotics, 100 parts of water.The present invention has clearing lung and eliminating phlegm, heat-clearing and damp-drying drug, nourishing yin and lessening fire, relieving summer-heat effect, and lipid-loweringing, the health-care effects such as blood pressure lowering, and sour milk tablet has the advantages that be convenient for carrying and store, the new fine jade oligosaccharides of agar is as prebiotics, there is facilitation to the proliferation of the probiotics such as Bifidobacterium and Bacillus acidi lactici, agaropectin oligose has antibacterial anti-corrosion function, and acidity environment when Yoghourt fermentation is that agar-agar degradation provides condition and agar-agar is as yoghourt stabilizer, with improvement mouthfeel effect.
Description
Technical field
The invention belongs to dairy product processing fields, and in particular to a kind of agar Yoghourt and preparation method thereof.
Technical background
Yoghourt not only remains all advantages of milk, and it is fermented after, the fatty acid in cream increases by 2 than raw material milk
Times, these variations keep Yoghourt more easy to digest and absorb, and the utilization rate of various nutrients is improved, and are to be suitble to lactose intolerance crowd
Nutrient health dairy products, sour milk tablet overcomes the shortcomings that liquid Yoghourt is not easy storage transport, is suitble to consumer groups to carry edible.
Agar minerals rich in and multivitamin, the clearing lung and eliminating phlegm of agar energy, heat-clearing and damp-drying drug, enriching yin drop
Fire, cooling blood and hemostasis, and have relieving summer-heat effect.Alginate substance especially contained by it has antihypertensive effect, contained starch
Class sulfuric acid ester is polysaccharose substance, has lipid-reducing function, there is certain preventive and therapeutic effect to hypertension, hyperlipidemia.Contain in agar
There is dietary fiber abundant, moisture can be absorbed in enteron aisle, expands intestinal contents, increase stool amount, stimulates intestinal wall, cause just
Meaning.
Agar is added in Yoghourt, agar agar-agar plays stabilizer function to Yoghourt, and new fine jade oligosaccharides is as prebiotic
Member has facilitation to the proliferation of the probiotics such as Bifidobacterium and lactic acid bacteria, and the pH of Yoghourt is 3.8-4.1, to agar agar-agar
Degradation acid condition is provided, alginic acid salt has antihypertensive effect in agar, and agaropectin oligose has antibacterial and antisepsis,
Be conducive to the storage and transport of Yoghourt.
Summary of the invention
The present invention overcomes above-mentioned Yoghourts to carry the deficiency to continue to have, comprehensively utilizes the trophic function of agar, provides
A kind of agar Yoghourt and preparation method thereof also meets basic delicious of Yoghourt and requires, mentions for the crowd of lactose intolerance
Diet selection is supplied.
Technical solution of the present invention:
A kind of agar sour milk tablet, the sour milk tablet contain following raw material:
12.5 parts of milk powder
10-30 parts of agar agaropectin oligose
7-15 parts of sucrose
0.5-2.5 parts of Bifidobacterium,
100 parts of water
Preferably, the sour milk tablet contains following raw material:
12.5 parts of milk powder
20 parts of agar agaropectin oligose
11 parts of sucrose
1.5 parts of Bifidobacterium,
100 parts of water
The production method of agar sour milk tablet includes the following:
(1) preparation of agar agaropectin oligose: weighing agar, by feed liquid mass volume ratio be 1:40g/mL be added concentration be 2%
(v/v) in phosphoric acid solution, 115 DEG C of degradation temperature, degradation time is 30 min, and centrifugal filtration obtains agar agaropectin oligose；
(2) prepared by reconstituted milk: milk powder and water are configured to 12.5%(w/v) reconstituted milk；
(3) it mixes homogeneous: reconstituted milk, sucrose, agar agaropectin oligose being added by a certain percentage, and with 13000 r/min's
2 min of revolving speed homogeneous；
(4) sterilizing cooling: will be spare after 30 min of mixed liquor pasteurization；
(5) inoculation fermentation: Bifidobacterium is inoculated in mixed liquor after cooling, is placed in fermentation 4~6 in 43 DEG C of constant incubators
H can stop fermenting to curdled milk, acidity up to 70~80 ° of T；
(6) it refrigerates after-ripening: the Yoghourt solidified being placed in 4 DEG C of refrigerator and refrigerate 24 h, to reduce activity of probiotic and production
Sour speed generates good flavor.
The invention has the advantages that:
The fermentation process of Yoghourt make in milk sugar, protein there is 20% or so to be hydrolyzed into for small molecule (such as galactolipin and lactic acid,
Small peptide chain and amino acid etc.), fat content is usually 3%~5% in milk.After fermented, the fatty acid in cream is than raw material milk
Increase by 2 times, these variations keep Yoghourt more easy to digest and absorb, and the utilization rate of various nutrients is improved.Yoghourt is by plain chocolate
It ferments, in addition to the whole nutritional ingredients for remaining fresh milk, lactic acid bacteria can generate human body battalion with one during the fermentation
Multivitamin necessary to supporting, such as VB1, VB2, VB6, VB12.Yoghourt also contains lactic acid bacteria other than full of nutrition, institute
With with health role.
The every hectogram of agar is containing 5.4 grams of protein, 0.1 gram of fat, 72.9 grams of carbohydrate, 0.06 milli of thiamine
Gram, 0.2 milligram of riboflavin, 3.3 milligrams of niacin, 4.84 milligrams of vitamin e1,167 milligrams of calcium, 15 milligrams of magnesium, iron 2 milli
Gram, 1.94 milligrams of zinc, 15.19 milligrams of selenium, also containing phycocolloid, ergosterol etc..Agar minerals rich in and a variety of
Vitamin, especially the alginate substance contained by it have antihypertensive effect, and the sulfuric acid ester of contained starch is polysaccharide
Substance has lipid-reducing function, there is certain preventive and therapeutic effect to hypertension, hyperlipidemia.It absorbs moisture in enteron aisle, is that enteral is held
Object expansion, increases stool amount, stimulates intestinal wall, causes awareness of defecation；Agar also has the function of sunstroke prevention, removing toxic substances, heat-clearing etc..
Detailed description of the invention
Influence of Fig. 1 sucrose addition to agar Yoghourt sense organ and viable count.
Influence of Fig. 2 agar agaropectin oligose additive amount to agar Yoghourt sense organ and viable count.
Influence of Fig. 3 bacterium inoculum concentration to agar Yoghourt sense organ and viable count.
Fig. 4 agar Yoghourt is compared with commercially available yoghourt retentiveness.
Fig. 5 Yoghourt water-retaining property compares.
Fig. 6 Yoghourt texture characteristic (TPA mode) test curve.
Fig. 7 Yoghourt texture characteristic (TPA mode) test curve.
Specific embodiment
Embodiment 1
Composition and ratio are as follows:
12.5 parts of milk powder
25 parts of agar agaropectin oligose
7 parts of sucrose
1.5 parts of Bifidobacterium
100 parts of water
(1) preparation of agar agaropectin oligose: weighing agar, is that concentration is added is 2%(v/v to 1:40 by solid-liquid ratio) phosphoric acid is molten
In liquid, 115 DEG C of degradation temperature, degradation time is 30 min, and centrifugal filtration obtains agar agaropectin oligose；
(2) prepared by reconstituted milk: milk powder and water are configured to 12.5%(w/v) reconstituted milk；
(3) homogeneous is mixed: a certain proportion of reconstituted milk (12.5 parts of milk powder, 100 parts of water), sucrose (7 parts), agar agar-agar is few
Sugared (25 parts) are with 2 min of revolving speed homogeneous of 13000 r/min；
(4) sterilizing cooling: will be spare after 30 min of mixed liquor pasteurization；
(5) inoculation fermentation: Bifidobacterium (1.5 parts) is inoculated in mixed liquor after cooling, is placed in 43 DEG C of constant incubators
5h ferment to curdled milk, acidity can stop fermenting up to 75 ° of T；
(6) it refrigerates after-ripening: the Yoghourt solidified being placed in 4 DEG C of refrigerator and refrigerate 24 h, to reduce activity of probiotic and production
Sour speed generates good flavor.
Embodiment 2
Composition and ratio are as follows:
12.5 parts of milk powder
25 parts of agar agaropectin oligose
15 parts of sucrose
1.5 parts of Bifidobacterium
100 parts of water
(1) preparation of agar agaropectin oligose: weighing agar, is that concentration is added is 2%(v/v to 1:40 by solid-liquid ratio) phosphoric acid is molten
In liquid, 115 DEG C of degradation temperature, degradation time is 30 min, and centrifugal filtration obtains agar agaropectin oligose；
(2) prepared by reconstituted milk: milk powder and water are configured to 12.5%(w/v) reconstituted milk；
(3) homogeneous is mixed: by a certain proportion of reconstituted milk (12.5 parts of milk powder, 100 parts of water), sucrose (15 parts), agar agar-agar
Oligosaccharides (25 parts) is with 2 min of revolving speed homogeneous of 13000 r/min；
(4) sterilizing cooling: will be spare after 30 min of mixed liquor pasteurization；
(5) inoculation fermentation: Bifidobacterium (1.5 parts) is inoculated in mixed liquor after cooling, is placed in 43 DEG C of constant incubators
4 h ferment to curdled milk, acidity can stop fermenting up to 70 ° of T；
(6) it refrigerates after-ripening: the Yoghourt solidified being placed in 4 DEG C of refrigerator and refrigerate 24 h, to reduce activity of probiotic and production
Sour speed generates good flavor.
Embodiment 3
Composition and ratio are as follows:
12.5 parts of milk powder
10 parts of agar agaropectin oligose
11 parts of sucrose
1.5 parts of Bifidobacterium
100 parts of water
(1) preparation of agar agaropectin oligose: weighing agar, is that concentration is added is 2%(v/v to 1:40 by solid-liquid ratio) phosphoric acid is molten
In liquid, 115 DEG C of degradation temperature, degradation time is 30 min, and centrifugal filtration obtains agar agaropectin oligose；
(2) prepared by reconstituted milk: milk powder and water are configured to 12.5%(w/v) reconstituted milk；
(3) homogeneous is mixed: by a certain proportion of reconstituted milk (12.5 parts of milk powder, 100 parts of water), sucrose (11 parts), agar agar-agar
Oligosaccharides (10 parts) is with 2 min of revolving speed homogeneous of 13000 r/min；
(4) sterilizing cooling: will be spare after 30 min of mixed liquor pasteurization；
(5) inoculation fermentation: Bifidobacterium (1.5 parts) is inoculated in mixed liquor after cooling, is placed in 43 DEG C of constant incubators
6 h ferment to curdled milk, acidity can stop fermenting up to 80 ° of T；
(6) it refrigerates after-ripening: the Yoghourt solidified being placed in 4 DEG C of refrigerator and refrigerate 24 h, to reduce activity of probiotic and production
Sour speed generates good flavor.
Embodiment 4
Composition and ratio are as follows:
12.5 parts of milk powder
30 parts of agar agaropectin oligose
11 parts of sucrose
1.5 parts of Bifidobacterium
100 parts of water
(1) preparation of agar agaropectin oligose: weighing agar, is that concentration is added is 2%(v/v to 1:40 by solid-liquid ratio) phosphoric acid is molten
In liquid, 115 DEG C of degradation temperature, degradation time is 30 min, and centrifugal filtration obtains agar agaropectin oligose；
(2) prepared by reconstituted milk: skimmed milk power and water are configured to 12.5%(w/v) reconstituted milk；
(3) homogeneous is mixed: by a certain proportion of reconstituted milk (12.5 parts of milk powder, 100 parts of water), sucrose (11 parts), agar agar-agar
Oligosaccharides (30 parts) is with 2 min of revolving speed homogeneous of 13000 r/min；
(4) sterilizing cooling: will be spare after 30 min of mixed liquor pasteurization；
(5) inoculation fermentation: Bifidobacterium (1.5 parts) is inoculated in mixed liquor after cooling, is placed in 43 DEG C of constant incubators
4 h ferment to curdled milk, acidity can stop fermenting up to 70 ° of T；
(6) it refrigerates after-ripening: the Yoghourt solidified being placed in 4 DEG C of refrigerator and refrigerate 24 h, to reduce activity of probiotic and production
Sour speed generates good flavor.
Embodiment 5
12.5 parts of milk powder
25 parts of agar agaropectin oligose
11 parts of sucrose
0.5 part of Bifidobacterium
100 parts of water
(1) preparation of agar agaropectin oligose: weighing agar, is that concentration is added is 2%(v/v to 1:40 by solid-liquid ratio) phosphoric acid is molten
In liquid, 115 DEG C of degradation temperature, degradation time is 30 min, and centrifugal filtration obtains agar agaropectin oligose；
(2) prepared by reconstituted milk: skimmed milk power and water are configured to 12.5%(w/v) reconstituted milk；
(3) homogeneous is mixed: by a certain proportion of reconstituted milk (12.5 parts of milk powder, 100 parts of water), sucrose (11 parts), agar agar-agar
Oligosaccharides (25 parts) is with 2 min of revolving speed homogeneous of 13000 r/min；
(4) sterilizing cooling: will be spare after 30 min of mixed liquor pasteurization；
(5) inoculation fermentation: Bifidobacterium (0.5 part) is inoculated in mixed liquor after cooling, is placed in 43 DEG C of constant incubators
6 h ferment to curdled milk, acidity can stop fermenting up to 70 ° of T；
(6) it refrigerates after-ripening: the Yoghourt solidified being placed in 4 DEG C of refrigerator and refrigerate 24 h, to reduce activity of probiotic and production
Sour speed generates good flavor.
Embodiment 6
Composition and ratio are as follows:
12.5 parts of milk powder
25 parts of agar agaropectin oligose
11 parts of sucrose
1 part of Bifidobacterium
100 parts of water
(1) preparation of agar agaropectin oligose: weighing agar, is that concentration is added is 2%(v/v to 1:40 by solid-liquid ratio) phosphoric acid is molten
In liquid, 115 DEG C of degradation temperature, degradation time is 30 min, and centrifugal filtration obtains agar agaropectin oligose；
(2) prepared by reconstituted milk: skimmed milk power and water are configured to 12.5%(w/v) reconstituted milk；
(3) homogeneous is mixed: by a certain proportion of reconstituted milk (12.5 parts of milk powder, 100 parts of water), sucrose (11 parts), agar agar-agar
Oligosaccharides (25 parts) is with 2 min of revolving speed homogeneous of 13000 r/min；
(4) sterilizing cooling: will be spare after 30 min of mixed liquor pasteurization；
(5) inoculation fermentation: Bifidobacterium (1 part) is inoculated in mixed liquor after cooling, is placed in hair in 43 DEG C of constant incubators
Ferment 5h can stop fermenting to curdled milk, acidity up to 80 ° of T；
(6) it refrigerates after-ripening: the Yoghourt solidified being placed in 4 DEG C of refrigerator and refrigerate 24 h, to reduce activity of probiotic and production
Sour speed generates good flavor.
Product data
1 agar Yoghourt subjective appreciation standard of table
Fig. 1 shows different sucrose additions to the sensory evaluation scores of agar Yoghourt and the influence of viable count.Increase sucrose to feel
Official's scoring and viable count first increase to be reduced afterwards.Sensory evaluation scores are with viable count highest when adding 11% sucrose.This is because sucrose is to promote
Growth into bacterium provides material conditions, generates the esters wind that lactic acid, caproic acid, pyruvic acid, propionic acid and formic acid etc. have aromatic odor
Taste substance, and agar seaweed fishy smell can be covered to a certain extent.But sugar addition excessively will cause sweet tea, and yeast-bitten
It is big to produce acid amount, to influence sense organ.Addition sucrose provides carbon source for bacterium growth, increases viable count, sugaring amount is excessive to lead to height
Osmotic pressure inhibits the growth of bacterium, causes bacterium dehydration dead.Therefore in summary, sucrose addition is determined 11%.
What Fig. 2 was indicated is the sensory evaluation scores of agar Yoghourt and the variation of viable count under different agar agar-agar additive amounts
Situation.Increase agar agar-agar sensory evaluation scores and viable count all first to be increased reduce afterwards, when agar agar-agar additive amount is up to 20%
When, sensory evaluation scores highest, viable count also highest.This is because agar agar-agar gel characteristic makes Yoghourt mouthfeel become fine and smooth profit
It is sliding, there is certain seaweed flavor, when agar agar-agar additive amount is excessive, gel strength becomes larger, and hardness increases, seaweed flavor mistake
Weight, excessive fishy smell influence mouthfeel.With the increase of agar agar-agar additive amount, the energy that bacterium can utilize is sufficient, so that hair
Ferment is abundant, when agar agar-agar additive amount is excessive, forms hyperosmosis, influences bacterium growth.
What Fig. 3 was indicated is the sensory evaluation scores of agar Yoghourt and the situation of change of viable count under different bacterium inoculum concentrations.Increase
Bacterium inoculum concentration makes sensory evaluation scores be in first to increase the trend that reduces afterwards, sensory evaluation scores highest when adding 1.5%.This may be because of bacterium
It is proliferated in milk, reduces lactose and generate lactic acid, generate sour-sweet mouthfeel, when pH value gradually decreases, casein is near isoelectric point
It is aggregated, forms curdled milk, delicate mouthfeel is soft.Acidity is related with the yield of acetaldehyde, when inoculum concentration is less, ferments endless
Cause mouthfeel acidity inadequate entirely, it is excessive to will cause Yoghourt fermentation when inoculum concentration is excessive, and albumen is dehydrated in curdled milk, swims whey
From more, sense organ is influenced.Viable count reduces trend in first increasing as bacterium inoculum concentration increases afterwards, this, which is primarily due to connect bacterium amount, gets over
More, the nutrition in cow's milk is fully utilized, and bacterium breeding is faster.When connect bacterium amount it is excessive when, nutrition exhausts, and generates extra metabolism production
Object, and acid has bacteriostasis.
Under Optimal technique process, product parameters are as follows:
1. the number of active bifid bacteria compares
Agar Yoghourt and commercially available yoghourt (smooth light: section's Hansen provides bacterium with Danisco A/S BJ Rep Office) are compared, commercially available yoghourt
Viable count 3 × 107CFU/mL, agar Yoghourt 2.65 × 109 CFU/mL is complied with standard.
2. low-field nuclear magnetic resonance is analyzed
Using nmr determination Yoghourt lateral relaxation time T2, 2 peaks as shown in Figure 4 are obtained after software fitting.Horizontal seat
Mark represents lateral relaxation time T2, it characterizes water flow, T2It is smaller to be worth the smaller water fluidity that represents, in conjunction with tighter
It is close.Ordinate represents proton density M2, it characterizes moisture content.
As seen from Figure 4, agar Yoghourt lateral relaxation time T21(20.57 ms-28.48 ms) is less than commercially available yoghourt
T21(89.02 ms-145.08 ms), T22(170.74 ms-453.49 ms) is less than commercially available yoghourt T22(385.35 ms-
1023.53 ms), this is because addition agar agar-agar, so that Yoghourt moisture holding capacity with higher, system water flow
Lower, by Hydrogenbond, agar agar-agar solution gradually forms the hydrophobic main chain in hydrone and agar from double-spiral structure
Three-dimensional netted gel structure forms agar polymer.Protein casein micella with agar-agar is intermolecular intertwine with each other to form net
Network node, three-dimensional netted gel structure combine it is even closer, therefore it can be concluded that, add the Yoghourt of agar agar-agar, gel is strong
Degree improves, stability enhancing, and whey, which is precipitated, to be reduced, and is conducive to improve shelf life.
3. the water-retaining property of Yoghourt is analyzed
As shown in Figure 5, the water-retaining property of agar Yoghourt is higher than commercially available yoghourt by 14.91% for experimental result, therefore adds agar agar-agar
The Yoghourt of fermentation is stronger than commercially available yoghourt water-retaining property, this may be because of the gel that the casein in agar agar-agar and Yoghourt is formed
Structure keeps system more stable, and the network structure being cross-linked to form can fetter more water, increases its water-retaining property.This and Wang Weiyan
It is consistent to study carefully result.
4, texture TPA test and parameter setting
By Fig. 6, Fig. 7 it is found that the hardness of agar Yoghourt, adhesivity, recovery, chewiness and consistency are above commercially available yoghourt,
This is because the Yoghourt of addition agar agar-agar, system solid content increase, Yoghourt internal structure is even closer, agar fine jade
Casein in glue and Yoghourt is cross-linked with each other to form gel networks, and coagulability enhancing, consistency increases.Add agar agar-agar
Yoghourt coagulability it is strong, no whey separate out, improve Quality of Yoghourt.
The above, best specific implementation method only of the invention, protection scope of the present invention are not only limited to this, appoint
What is familiar with this technology personnel within the technical scope of the present disclosure, can become apparent to technical solution simple change or
Equivalence replacement is fallen within the protection scope of the present invention.
Claims (3)
1. a kind of agar Yoghourt, it is characterised in that: the Yoghourt contains following raw material:
12.5 parts of milk powder, 7-15 parts of sucrose, 10-30 parts of agar agaropectin oligose, 0.5-2.5 parts of probiotics, 100 parts of water.
2. a kind of agar Yoghourt according to claim 1, which is characterized in that the probiotics is Bifidobacterium, and stone
Cauliflower agar-agar is prebiotics.
3. the production method of agar sour milk tablet as described in claim 1, it is characterised in that: method includes the following:
(1) preparation of agar agaropectin oligose: weighing agar, by feed liquid mass volume ratio be 1:40g/mL be added concentration be 2%
(v/v) in phosphoric acid solution, 115 DEG C of degradation temperature, degradation time is 30 min, and centrifugal filtration obtains agar agaropectin oligose；
(2) prepared by reconstituted milk: milk powder and water are configured to 12.5%(w/v) reconstituted milk；
(3) it mixes homogeneous: reconstituted milk, sucrose, agar agaropectin oligose being proportionally added into, and with the revolving speed of 13000 r/min
2 min of homogeneous；
(4) sterilizing cooling: will be spare after 30 min of mixed liquor pasteurization；
(5) inoculation fermentation: Bifidobacterium is inoculated in mixed liquor after cooling, is placed in fermentation 4~6 in 43 DEG C of constant incubators
H can stop fermenting to curdled milk, acidity up to 70~80 ° of T；
(6) it refrigerates after-ripening: the Yoghourt solidified being placed in 4 DEG C of refrigerator and refrigerate 24 h, to reduce activity of probiotic and production
Sour speed generates good flavor.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112370426A (en) * | 2019-12-27 | 2021-02-19 | 青岛博智汇力生物科技有限公司 | Marine oligosaccharide oral spray |
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