CN109938097A - A kind of cleaning label Yoghourt and preparation method thereof containing citrus fruit fibres - Google Patents
A kind of cleaning label Yoghourt and preparation method thereof containing citrus fruit fibres Download PDFInfo
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- CN109938097A CN109938097A CN201910276645.0A CN201910276645A CN109938097A CN 109938097 A CN109938097 A CN 109938097A CN 201910276645 A CN201910276645 A CN 201910276645A CN 109938097 A CN109938097 A CN 109938097A
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Abstract
The invention discloses a kind of cleaning label Yoghourt containing citrus fruit fibres, belong to fermented dairy product technical field, based on parts by weight, it include the raw material of following parts by weight: 800-910 parts of raw milk, 80-100 parts of carbohydrate, 1-20 parts of Evamilk albumen powder, 1-30 parts of citrus fruit fibres and water surplus in every 1000 portions of Yoghourts, the dosage of leavening is U in every 1000 portions of Yoghourts.By the way that a kind of food ingredient citrus fruit fibres are added, Consistency, sense in kind and the shelf life stability of Yoghourt can be effectively promoted, meets consumer to cleaning label, the simple demand of formula.The functionality that also can increase product, as dietary fibre materials, the addition of citrus fruit fibres can not only increase satiety, can also promote human body enterogastric peristalsis.Compared with normal fermentation cream stabiliser system, citrus fruit fibres provide for good thickening, water retention property under low dosage, can be dairy enterprises save the cost.
Description
Technical field
The invention belongs to fermented dairy product technical fields, are related to a kind of Yoghourt, especially a kind of containing the clear of citrus fruit fibres
Clean label Yoghourt and preparation method thereof.
Background technique
People's health consciousness, environmental consciousness and sustainability idea gradually increase in recent years, cleaning label, formula letter
List, real thing etc. become the keyword of food service industry at this stage.China's Dairy Industry also thus enter more advocate nutrient safe,
The developing direction of natural health.It reduces addition or even no added equal cleaning tag class product starts the favor by consumer.
But the no added Yoghourt of dairy products producer research at present, it can generally encounter due to not adding production caused by stabilizer
The problems such as powder sense that quality structure is coarse, flavor is insufficient or foreign protein introduces and generates.Therefore, more and more enterprises begin one's study
Application of the functional food ingredient in fermented dairy product.It is wherein the most extensive with the application study of dietary fiber, dietary fiber
In insoluble fibre have retention ability and dilatancy, be applied to beverage and acidified milk in, it is insoluble under certain process conditions
Fibrous absorbent expansion increases system viscosity, and the dispersion and suspension of fiber itself can provide suspending power in system, reduces albumen
Aggregation sedimentation, maintenance system stablize.Researcher compares discovery, and in numerous insoluble fibres, the water suction of citrus fiber is swollen
Swollen effect is best.The citrus fruit fibres AQpluS of German Herbafood company production, application verification result is good in this regard.
Citrus fruit fibres are the dietary fibers by extracting in the pericarps of the fruit such as tangerine class, orange class, lemon class, pomace, including can
Soluble dietary fiber (Soluble dietary fiber, SDF) and insoluble dietary fiber (Insoluble dietary
Fiber, IDF), that is, the physical characteristic that there is the physiological function of general dietary fiber can be improved or improve food again.Citrus is fine
Dimension has the characteristics such as good water swelling and water holding, ability of retaining oil, thickening properties within the scope of different pH, has research by mandarin orange
Tangerine fiber applications are in the fabricated products such as biscuit, meat to improve product quality.Citrus fruit fibres are more in fermented dairy product at present
Occur as functional components, the research in terms of improving fermented dairy product texture, mouthfeel and stable state is less.
Summary of the invention
The present invention in order to overcome the drawbacks of the prior art, devises a kind of cleaning label Yoghourt and its system containing citrus fruit fibres
Preparation Method can effectively promote fermented dairy product Consistency, sense in kind and shelf using the good thickening water retention property of citrus fruit fibres
Phase stability solves the problems such as texture that acidified milk occurs when not adding stabilizer is coarse, mouthfeel is bad, it can be used as
A kind of excellent texture improves ingredient and is applied in acidified milk, while meeting improves acidified milk texture, and is able to satisfy fermentation
Dairy products clean the demand of label, Easy dosing.
Specific technical solution adopted by the present invention is: a kind of cleaning label Yoghourt containing citrus fruit fibres, it is critical that with
Parts by weight meter includes the raw material of following parts by weight in every 1000 portions of Yoghourts: 800-910 parts of raw milk, 80-100 parts of carbohydrate, dense
1-20 parts of contracting milk protein powder, 1-30 parts of citrus fruit fibres and water surplus, the dosage of leavening is 0.1- in every 1000 portions of Yoghourts
0.3U。
It based on parts by weight, include the raw material of following parts by weight: 910 parts of raw milk, carbohydrate 80 in every 1000 portions of Yoghourts
Part, 7.5 parts of Evamilk albumen powder, 2 parts of citrus fruit fibres and water surplus, the dosage of leavening is 0.2U in every 1000 portions of Yoghourts.
It based on parts by weight, include the raw material of following parts by weight: 900 parts of raw milk, carbohydrate 80 in every 1000 portions of Yoghourts
Part, 4 parts of Evamilk albumen powder, 5 parts of citrus fruit fibres and water surplus, the dosage of leavening is 0.2U in every 1000 portions of Yoghourts.
It based on parts by weight, include the raw material of following parts by weight: 900 parts of raw milk, carbohydrate 80 in every 1000 portions of Yoghourts
Part, 2 parts of Evamilk albumen powder, 3 parts of citrus fruit fibres and water surplus, the dosage of leavening is 0.2U in every 1000 portions of Yoghourts.
It based on parts by weight, include the raw material of following parts by weight: 910 parts of raw milk, carbohydrate 80 in every 1000 portions of Yoghourts
Part, 2 parts of Evamilk albumen powder, 3 parts of citrus fruit fibres and water surplus, the dosage of leavening is 0.2U in every 1000 portions of Yoghourts.
The raw milk is to meet any one of common raw milk or reconstituted milk of state quality standard.
The carbohydrate is one of white granulated sugar, crystal diabetin, glucose, maltose, fructose syrup or a variety of.
The protein content of the Evamilk albumen powder is 50-80wt%.
It is a kind of containing citrus fruit fibres cleaning label Yoghourt preparation method, it is critical that the preparation method include with
Lower step:
(1) raw milk is preheated to 60-85 DEG C, is put into after carbohydrate, Evamilk albumen powder and citrus fruit fibres are mixed
In raw milk, water is added, 15-20min is sheared, obtains feed liquid；
(2) feed liquid is warming up to 55-65 DEG C, homogeneous, sterilization is cooled to 35-42 DEG C, obtains sterilization coolant liquid；
(3) sterilization coolant liquid is fermented in 35-42 DEG C of inoculating starter, when pH value of fermenting reaches 4.3-4.7, is turned over
Cylinder is cooled to 25-30 DEG C, and stirring demulsification obtains acidified milk；
(4) acidified milk is transferred to 4-6 DEG C of freezer, after-ripening 12-24 hours, obtains cleaning label Yoghourt.
In the step (2), 300s is sterilized in 18-20Mpa homogeneous, 90-95 DEG C of heat preservation.
The beneficial effects of the present invention are: can effectively promote the stiff of Yoghourt by the way that a kind of food ingredient citrus fruit fibres are added
Degree, sense in kind and shelf life stability meet consumer to cleaning label, the simple demand of formula.It also can increase the function of product
Energy property, as dietary fibre materials, the addition of citrus fruit fibres can not only increase satiety, and human body stomach can also be promoted compacted
It is dynamic.Compared with normal fermentation cream stabiliser system, citrus fruit fibres provide for good thickening, water retention property under low dosage,
It can be dairy enterprises save the cost.
Citrus fruit fibres are added in the present invention, and using first by white granulated sugar, Evamilk albumen powder and citrus fruit fibres in solid-like
The mode for putting into shearing, dissolution in the raw milk of heating after mixing under state again can effectively promote Consistency, the material object sense of Yoghourt
And shelf life stability, meet consumer to cleaning label, the simple demand of formula, and the matter of Yoghourt can be obviously improved
Structure.
Detailed description of the invention
Fig. 1 is to be separately added into corresponding viscosity number when starch, the citrus fruit fibres of different content in identical product.
Specific embodiment
It elaborates in the following with reference to the drawings and specific embodiments to the present invention:
Embodiment 1, a kind of cleaning label Yoghourt containing citrus fruit fibres include in every 1000 portions of Yoghourts based on parts by weight
The raw material of following parts by weight: more than 910 parts of raw milk, 80 parts of white granulated sugar, 7.5 parts of Evamilk albumen powder, 2 parts of citrus fruit fibres and water
Amount, leavening used are section's Hansen L904, and the dosage of leavening is 0.2U in every 1000 portions of Yoghourts.
Embodiment 2, a kind of cleaning label Yoghourt containing citrus fruit fibres include in every 1000 portions of Yoghourts based on parts by weight
The raw material of following parts by weight: more than 900 parts of raw milk, 80 parts of white granulated sugar, 4 parts of Evamilk albumen powder, 5 parts of citrus fruit fibres and water
Amount, leavening used are section's Hansen L904, and the dosage of leavening is 0.2U in every 1000 portions of Yoghourts.
Embodiment 3, a kind of cleaning label Yoghourt containing citrus fruit fibres include in every 1000 portions of Yoghourts based on parts by weight
The raw material of following parts by weight: more than 900 parts of raw milk, 80 parts of white granulated sugar, 2 parts of Evamilk albumen powder, 3 parts of citrus fruit fibres and water
Amount, leavening used are section's Hansen L904, and the dosage of leavening is 0.2U in every 1000 portions of Yoghourts.
Embodiment 4, a kind of cleaning label Yoghourt containing citrus fruit fibres include in every 1000 portions of Yoghourts based on parts by weight
The raw material of following parts by weight: more than 910 parts of raw milk, 80 parts of white granulated sugar, 2 parts of Evamilk albumen powder, 3 parts of citrus fruit fibres and water
Amount, leavening used are section's Hansen L904, and the dosage of leavening is 0.2U in every 1000 portions of Yoghourts.
The preparation method of above-described embodiment is identical, be all the following steps are included:
(1) raw milk is preheated to 80-85 DEG C, is put into after carbohydrate, Evamilk albumen powder and citrus fruit fibres are mixed
In raw milk, water is added, 15-20min is sheared, obtains feed liquid；
(2) feed liquid is warming up to 60 DEG C, 300s is sterilized in 20Mpa homogeneous, 95 DEG C of heat preservations, is cooled to 42 ± 1 DEG C, must be sterilized
Coolant liquid；
(3) sterilization coolant liquid is fermented in 42 ± 1 DEG C of inoculating starters, when pH value of fermenting reaches 4.5, it is cold turns over cylinder
But to 25 DEG C, stirring demulsification obtains acidified milk；
(4) acidified milk is transferred to 4-6 DEG C of freezer, after-ripening 12-24 hours, obtains cleaning label Yoghourt.
In comparative example 1,2,3,4, in addition to not adding citrus fruit fibres, other raw material dosages substantially respectively with embodiment 1,2,3,
4 is identical, and preparation method is also identical with embodiment 1,2,3,4 respectively.
50 ordinary consumers are randomly selected, sensory evaluation is carried out to the resulting Yoghourt of embodiment 1-4 and comparative example 1-4,
Every full marks are 10 points, and the data of sensory evaluation are as shown in Table 1 below:
The data comparison of table 1 embodiment 1-4 and comparative example 1-4 sensory evaluation
| Project | Consistency | Material object sense | Bleed | Layering | Whole preference degree |
| Embodiment 1 | 9 | 10 | 10 | 10 | 9 |
| Comparative example 1 | 8 | 9 | 7 | 9 | 8 |
| Embodiment 2 | 10 | 9 | 10 | 10 | 10 |
| Comparative example 2 | 8 | 7 | 8 | 9 | 8 |
| Embodiment 3 | 8 | 10 | 10 | 10 | 9 |
| Comparative example 3 | 8 | 8 | 9 | 9 | 8 |
| Embodiment 4 | 8 | 9 | 10 | 10 | 9 |
| Comparative example 4 | 6 | 8 | 9 | 9 | 7 |
By the data in table 1 it is found that all data of embodiment 1-4 is all substantially better than the data of comparative example 1-4, this is just
Effect of the citrus fruit fibres in Yoghourt is absolutely proved, citrus fruit fibres can effectively promote Consistency, sense in kind and the shelf of Yoghourt
Phase stability meets consumer to cleaning label, the simple demand of formula, can also improve the texture of Yoghourt, structure is more stable.
The raw material dosage of comparative example 5,6,7,8 is identical as embodiment 1,2,3,4 respectively, the preparation method phase of comparative example 5-8
Together, be all the following steps are included:
(1) raw milk is preheated to 80-85 DEG C, white granulated sugar, Evamilk albumen powder and citrus fruit fibres is directly thrown into
In raw milk, water is added, 15-20min is sheared, obtains feed liquid；
(2) feed liquid is warming up to 60 DEG C, 300s is sterilized in 20Mpa homogeneous, 95 DEG C of heat preservations, is cooled to 42 ± 1 DEG C, must be sterilized
Coolant liquid；
(3) sterilization coolant liquid is fermented in 42 ± 1 DEG C of inoculating starters, when pH value of fermenting reaches 4.5, it is cold turns over cylinder
But to 25 DEG C, stirring demulsification obtains acidified milk；
(4) acidified milk is transferred to 4-6 DEG C of freezer, after-ripening 12-24 hours, obtains cleaning label Yoghourt.
Identical 50 ordinary consumers carry out sensory evaluation to the resulting Yoghourt of comparative example 5-8, and every full marks are 10
Point, the data of sensory evaluation are as shown in Table 3 below:
The data comparison of table 2 embodiment 1-4 and comparative example 5-8 sensory evaluation
| Project | Consistency | Material object sense | Bleed | Layering | Whole preference degree |
| Embodiment 1 | 9 | 10 | 10 | 10 | 9 |
| Comparative example 5 | 8 | 8 | 8 | 8 | 8 |
| Embodiment 2 | 10 | 9 | 10 | 10 | 10 |
| Comparative example 6 | 7 | 8 | 8 | 9 | 8 |
| Embodiment 3 | 8 | 10 | 10 | 10 | 9 |
| Comparative example 7 | 8 | 8 | 9 | 9 | 8 |
| Embodiment 4 | 8 | 9 | 10 | 10 | 9 |
| Comparative example 8 | 7 | 8 | 9 | 9 | 7 |
By the data in Tables 1 and 2 it is found that all data of embodiment 1-4 is all substantially better than comparative example 1-4 and comparative example
The data of 5-8, this has just absolutely proved addition citrus fruit fibres of the present invention, and using first by white granulated sugar, Evamilk albumen powder and
Citrus fruit fibres put into the mode of shearing, dissolution in the raw milk of heating again after mixing in the solid state, can effectively promote acid
The Consistency of milk, sense in kind and shelf life stability meet consumer to cleaning label, the simple demand of formula, and by analysing
The comparison of aqueous energy is as can be seen that the present invention can be obviously improved the texture of Yoghourt.
The different corresponding viscosity of the content of starch are also different in identical product, and the content of citrus fruit fibres is different in identical product
Corresponding viscosity is also different, and specific experimental data is as shown in Figure 1, as seen from Figure 1, when reaching identical finished product viscosity,
The dosage of citrus fruit fibres is obviously lower than starch, this also illustrates that citrus fruit fibres provide for good thickening property under low dosage
Energy.
Claims (10)
1. a kind of cleaning label Yoghourt containing citrus fruit fibres, which is characterized in that based on parts by weight, include in every 1000 portions of Yoghourts
The raw material of following parts by weight: 800-910 parts of raw milk, 80-100 parts of carbohydrate, 1-20 parts of Evamilk albumen powder, citrus fruit fibres 1-
30 parts and water surplus, the dosage of leavening is 0.1-0.3U in every 1000 portions of Yoghourts.
2. a kind of cleaning label Yoghourt containing citrus fruit fibres according to claim 1, which is characterized in that with parts by weight
It counts, includes the raw material of following parts by weight: 910 parts of raw milk, 80 parts of carbohydrate, Evamilk albumen powder 7.5 in every 1000 portions of Yoghourts
Part, 2 parts of citrus fruit fibres and water surplus, the dosage of leavening is 0.2U in every 1000 portions of Yoghourts.
3. a kind of cleaning label Yoghourt containing citrus fruit fibres according to claim 1, which is characterized in that with parts by weight
Meter includes the raw material of following parts by weight in every 1000 portions of Yoghourts: 900 parts of raw milk, 80 parts of carbohydrate, 4 parts of Evamilk albumen powder,
5 parts of citrus fruit fibres and water surplus, the dosage of leavening is 0.2U in every 1000 portions of Yoghourts.
4. a kind of cleaning label Yoghourt containing citrus fruit fibres according to claim 1, which is characterized in that with parts by weight
Meter includes the raw material of following parts by weight in every 1000 portions of Yoghourts: 900 parts of raw milk, 80 parts of carbohydrate, 2 parts of Evamilk albumen powder,
3 parts of citrus fruit fibres and water surplus, the dosage of leavening is 0.2U in every 1000 portions of Yoghourts.
5. a kind of cleaning label Yoghourt containing citrus fruit fibres according to claim 1, which is characterized in that with parts by weight
Meter includes the raw material of following parts by weight in every 1000 portions of Yoghourts: 910 parts of raw milk, 80 parts of carbohydrate, 2 parts of Evamilk albumen powder,
3 parts of citrus fruit fibres and water surplus, the dosage of leavening is 0.2U in every 1000 portions of Yoghourts.
6. a kind of cleaning label Yoghourt containing citrus fruit fibres according to claim 1, it is characterised in that: the raw milk
For any one of common raw milk or the reconstituted milk for meeting state quality standard.
7. a kind of cleaning label Yoghourt containing citrus fruit fibres according to claim 1, it is characterised in that: the carbohydrate is
One of white granulated sugar, crystal diabetin, glucose, maltose, fructose syrup are a variety of.
8. a kind of cleaning label Yoghourt containing citrus fruit fibres according to claim 1, it is characterised in that: the concentration ox
The protein content of milk proem powder is 50-80wt%.
9. a kind of preparation method of cleaning label Yoghourt containing citrus fruit fibres as described in claim 1, which is characterized in that described
Preparation method the following steps are included:
(1) raw milk is preheated to 60-85 DEG C, puts into raw ox after carbohydrate, Evamilk albumen powder and citrus fruit fibres are mixed
In cream, water is added, 15-20min is sheared, obtains feed liquid；
(2) feed liquid is warming up to 55-65 DEG C, homogeneous, sterilization is cooled to 35-42 DEG C, obtains sterilization coolant liquid；
(3) sterilization coolant liquid is fermented in 35-42 DEG C of inoculating starter, when pH value of fermenting reaches 4.3-4.7, it is cold turns over cylinder
But to 25-30 DEG C, stirring demulsification obtains acidified milk；
(4) acidified milk is transferred to 4-6 DEG C of freezer, after-ripening 12-24 hours, obtains cleaning label Yoghourt.
10. a kind of preparation method of cleaning label Yoghourt containing citrus fruit fibres according to claim 9, which is characterized in that
In the step (2), 300s is sterilized in 18-20Mpa homogeneous, 90-95 DEG C of heat preservation.
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Cited By (9)
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| CN111758779A (en) * | 2020-06-24 | 2020-10-13 | 河北兄弟伊兰食品科技股份有限公司 | Black sesame normal-temperature yogurt containing citrus fibers and preparation method thereof |
| CN111771972A (en) * | 2020-06-24 | 2020-10-16 | 河北兄弟伊兰食品科技股份有限公司 | Lactic acid bacteria beverage with clean label, preparation method and stability judgment method thereof |
| CN113349258A (en) * | 2020-03-06 | 2021-09-07 | 南京卫岗乳业有限公司 | Non-additive double-protein normal-temperature yoghourt and preparation method thereof |
| CN113647461A (en) * | 2021-08-20 | 2021-11-16 | 成都市农林科学院 | Double-protein yoghourt containing natto hormone and preparation method thereof |
| CN114208881A (en) * | 2021-12-22 | 2022-03-22 | 光明乳业股份有限公司 | Mixed-berry-flavor normal-temperature yogurt and preparation method thereof |
| CN114208880A (en) * | 2021-12-22 | 2022-03-22 | 光明乳业股份有限公司 | Normal-temperature yoghourt for children and preparation method thereof |
| CN114246214A (en) * | 2021-12-27 | 2022-03-29 | 光明乳业股份有限公司 | Drinking type clean normal-temperature yoghourt and preparation method thereof |
| CN115606639A (en) * | 2021-07-16 | 2023-01-17 | 内蒙古蒙牛乳业（集团）股份有限公司 | Dairy product containing bead blasting particles and preparation method thereof |
| CN116473120A (en) * | 2022-01-14 | 2023-07-25 | 内蒙古蒙牛乳业（集团）股份有限公司 | Stable system, sheep yoghourt and preparation method thereof |
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| CN113349258A (en) * | 2020-03-06 | 2021-09-07 | 南京卫岗乳业有限公司 | Non-additive double-protein normal-temperature yoghourt and preparation method thereof |
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| CN111771972A (en) * | 2020-06-24 | 2020-10-16 | 河北兄弟伊兰食品科技股份有限公司 | Lactic acid bacteria beverage with clean label, preparation method and stability judgment method thereof |
| CN115606639A (en) * | 2021-07-16 | 2023-01-17 | 内蒙古蒙牛乳业（集团）股份有限公司 | Dairy product containing bead blasting particles and preparation method thereof |
| CN115606639B (en) * | 2021-07-16 | 2023-12-26 | 内蒙古蒙牛乳业（集团）股份有限公司 | Dairy product containing explosive bead particles and preparation method thereof |
| CN113647461A (en) * | 2021-08-20 | 2021-11-16 | 成都市农林科学院 | Double-protein yoghourt containing natto hormone and preparation method thereof |
| CN114208881A (en) * | 2021-12-22 | 2022-03-22 | 光明乳业股份有限公司 | Mixed-berry-flavor normal-temperature yogurt and preparation method thereof |
| CN114208880A (en) * | 2021-12-22 | 2022-03-22 | 光明乳业股份有限公司 | Normal-temperature yoghourt for children and preparation method thereof |
| CN114246214A (en) * | 2021-12-27 | 2022-03-29 | 光明乳业股份有限公司 | Drinking type clean normal-temperature yoghourt and preparation method thereof |
| CN116473120A (en) * | 2022-01-14 | 2023-07-25 | 内蒙古蒙牛乳业（集团）股份有限公司 | Stable system, sheep yoghourt and preparation method thereof |
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