CN110140768A - A kind of Yoghourt and preparation method thereof containing physically denatured starch - Google Patents
A kind of Yoghourt and preparation method thereof containing physically denatured starch Download PDFInfo
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- CN110140768A CN110140768A CN201910424622.XA CN201910424622A CN110140768A CN 110140768 A CN110140768 A CN 110140768A CN 201910424622 A CN201910424622 A CN 201910424622A CN 110140768 A CN110140768 A CN 110140768A
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- 229920002472 Starch Polymers 0.000 title claims abstract description 118
- 235000019698 starch Nutrition 0.000 title claims abstract description 118
- 239000008107 starch Substances 0.000 title claims abstract description 118
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 58
- 238000002360 preparation method Methods 0.000 title abstract description 25
- 239000007788 liquid Substances 0.000 claims abstract description 74
- 235000013336 milk Nutrition 0.000 claims abstract description 29
- 239000008267 milk Substances 0.000 claims abstract description 29
- 210000004080 milk Anatomy 0.000 claims abstract description 29
- 239000000843 powder Substances 0.000 claims abstract description 29
- 239000002562 thickening agent Substances 0.000 claims abstract description 21
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 14
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 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 13
- 239000008103 glucose Substances 0.000 claims abstract description 13
- 239000006188 syrup Substances 0.000 claims abstract description 13
- 235000020357 syrup Nutrition 0.000 claims abstract description 13
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 10
- 238000003756 stirring Methods 0.000 claims description 36
- 238000010438 heat treatment Methods 0.000 claims description 31
- 238000001035 drying Methods 0.000 claims description 17
- 238000001816 cooling Methods 0.000 claims description 15
- 244000131522 Citrus pyriformis Species 0.000 claims description 13
- 230000001954 sterilising effect Effects 0.000 claims description 12
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N Lactic Acid Natural products CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 9
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 241000894006 Bacteria Species 0.000 claims description 6
- 241000186605 Lactobacillus paracasei Species 0.000 claims description 6
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 6
- 238000007689 inspection Methods 0.000 claims description 6
- 235000014655 lactic acid Nutrition 0.000 claims description 6
- 239000004310 lactic acid Substances 0.000 claims description 6
- 235000010987 pectin Nutrition 0.000 claims description 6
- 229920001277 pectin Polymers 0.000 claims description 6
- 239000001814 pectin Substances 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 6
- 102000014171 Milk Proteins Human genes 0.000 claims description 5
- 108010011756 Milk Proteins Proteins 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 235000021239 milk protein Nutrition 0.000 claims description 5
- 239000013049 sediment Substances 0.000 claims description 5
- 229920001592 potato starch Polymers 0.000 claims description 4
- 229940100486 rice starch Drugs 0.000 claims description 4
- 240000003183 Manihot esculenta Species 0.000 claims description 3
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 3
- 239000003292 glue Substances 0.000 claims description 2
- 240000008042 Zea mays Species 0.000 claims 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims 1
- 235000005822 corn Nutrition 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 244000248349 Citrus limon Species 0.000 abstract 1
- 150000001875 compounds Chemical class 0.000 abstract 1
- 230000004048 modification Effects 0.000 description 12
- 238000012986 modification Methods 0.000 description 12
- 239000006071 cream Substances 0.000 description 5
- 108010010803 Gelatin Proteins 0.000 description 4
- 230000008859 change Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000008273 gelatin Substances 0.000 description 4
- 229920000159 gelatin Polymers 0.000 description 4
- 235000019322 gelatine Nutrition 0.000 description 4
- 235000011852 gelatine desserts Nutrition 0.000 description 4
- 239000004576 sand Substances 0.000 description 4
- 229920002261 Corn starch Polymers 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 239000008120 corn starch Substances 0.000 description 3
- 229940099112 cornstarch Drugs 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 229920000881 Modified starch Polymers 0.000 description 2
- 239000004368 Modified starch Substances 0.000 description 2
- 235000015140 cultured milk Nutrition 0.000 description 2
- 238000004925 denaturation Methods 0.000 description 2
- 230000036425 denaturation Effects 0.000 description 2
- 235000019426 modified starch Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000005138 cryopreservation Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 235000021001 fermented dairy product Nutrition 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 125000000524 functional group Chemical group 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000116 mitigating effect Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000019449 other food additives Nutrition 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 235000021262 sour milk Nutrition 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- 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
- 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
- A23C9/133—Fruit or vegetables
-
- 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
- A23C9/137—Thickening substances
-
- 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)
- Biophysics (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a kind of Yoghourt and preparation method thereof containing physically denatured starch, it is prepared from the following raw materials: liquid milk, albumen powder, white granulated sugar, glucose syrup, physically denatured starch, thickener, fermenting microbe, lemon juice, edible essence, wherein, the physically denatured starch is sent to dry in intermittent type microwave and intermittent infrared alternately heater chamber body by native starch；Starch is further transmitted to, the physically denatured starch that is prepared dry to progress alternating temperature in the intermittent type microwave heater chamber body that frequency is 2450MHz afterwards.Yoghourt sweet mouthfeel prepared by the present invention has glutinous sliding sense, but without glutinous sense and stiff sense；It will be prepared highly-safe, the compound addition of the stronger physically denatured starch of mechanical resistant shear ability makes Yoghourt have unique flavor characteristic in Yoghourt, and maintains architecture and stablize, and Yoghourt preparation process is simple, repeatable strong operability.
Description
Technical field
The present invention relates to food technology field, in particular to a kind of Yoghourt and preparation method thereof containing physically denatured starch.
Background technique
Starch be it is a kind of by glucose group at natural macromolecule carbohydrate, have two kinds of structures of branch and straight chain,
It is widely present in the seed, stem tuber and fruit of plant, is a kind of renewable, nontoxic, biodegradable, resourceful green
Product.Have many hydroxyls on starch molecule, under the conditions of certain temperature, can water swelling and be gelatinized, have certain viscosity and
Adhesion strength industrially has wide application.But natural ative starch is because of it wide of the defective effect in its structure and performance
General application.Therefore, starch is subjected to denaturation application, the denaturation of starch includes physics, chemistry or enzymatic treatment, on starch molecule
It introduces new functional group or changes starch molecule size and starch granular property, to change the natural characteristic of starch, such as: gelatinization
Temperature, thermoviscosity and its stability, freeze-thaw stability, gel force, film forming, the transparency etc. make it more suitable for centainly applying
Requirement.This to pass through secondary operation, the starch for changing property is referred to as converted starch.It is being made in addition, converted starch is applied
In standby Yoghourt, so that Yoghourt has the posture and smooth mouthfeel of stiff.Traditional yogurt production is smooth in order to achieve the effect that
A variety of thickeners and other food additives can be added.Ative starch can be used as thickener in traditional yogurt preparation process
It uses, but the colloid of ative starch is not very convenient to use Yoghourt can be made to eke out a living sense, and posture is coarse, after cryopreservation
It will appear aging phenomenon.And modified starch is to the viscosity of stabilizing sour milk, holding posture, improvement mouthfeel and appearance, mitigation whey analysis
Occur as extending the shelf life has good effect.But most modified starch is changed by chemical technology on the market
Property, more chemical reagent is added during chemical technology is modified, safety is lower than physical modification.
China Patent No. is that CN106035666A discloses a kind of flavored fermented milk and preparation method thereof, the flavored fermented milk
It is prepared by the raw material of following weight percentage: liquid milk 80~90%, fermenting microbe 0.002~0.008%, white granulated sugar
8~12%, Evamilk albumen powder 0.5~1%, physically denatured starch 0.5~0.8%, oligofructose 0.2%, flores sambuci
Extract 0.5~1.5%, lemon juice 0.05~0.1%, surplus are pure water.The fermented dairy product dense micro-structure of preparation,
Delicate mouthfeel is smooth, and containing protein, calcium, vitamin and probiotics, nutrition is perfect, reasonable, the health-care effect having had.But
The preparation process of its physically denatured starch is not showed, and the structure for the physically denatured starch being prepared under different physical conditions is
Difference, thus its swelling is also different, and can be had some impact on to the quality of ferment local-flavor cream
Summary of the invention
In view of the deficiencies of the prior art, on the one hand the purpose of the present invention is to provide a kind of acid containing physically denatured starch
Milk.
In order to achieve the above object, the present invention adopts the following technical scheme:
A kind of Yoghourt containing physically denatured starch, in parts by weight, the Yoghourt containing physically denatured starch is by such as
The raw material of lower parts by weight is prepared: 250~500 parts of liquid milk, 0~15 part of albumen powder, 45~85 parts of white granulated sugar, glucose syrup
10~30 parts, 1.5~30 parts of physically denatured starch, 1~10 part of thickener, 1~10 part of fermenting microbe, 0.1~1 part of lemon juice,
0~5 part of edible essence, wherein the physically denatured starch is sent to intermittent type microwave and intermittent infrared friendship by native starch
For 3~10min dry in heater chamber body；Starch is further transmitted to the intermittent type microwave that frequency is 2450MHz afterwards and is heated
It is dry that alternating temperature is carried out in device cavity, the physically denatured starch being prepared.
Preferably, the native starch is cornstarch, tapioca, potato starch or glutinous rice starch.
Preferably, the albumen powder is milk protein or milk powder.
Preferably, the fermenting microbe is Bulgarian lactic acid bacterium, lactobacillus paracasei and streptococcus thermophilus according to weight
Ratio mixing than 1:1~3:3.
Preferably, the thickener is that pectin and gelatin are mixed according to the ratio of 1~3:1.
On the other hand, the present invention also provides a kind of method of Yoghourt containing physically denatured starch, include the following steps:
1) native starch is sent to dry 3~10min in intermittent type microwave and intermittent infrared alternately heater chamber body,
And 5.6 μm of infrared wavelength >；Afterwards by starch be further transmitted to frequency be 2450MHz intermittent type microwave heater chamber body in into
Row alternating temperature is dry, the physically denatured starch being prepared；
2) liquid milk is examined, carries out an acceptance inspection and net newborn, is placed in storage tank after qualified, it is spare；
3) liquid milk is added in material-compound tank and starts stirring, by the albumen powder, the physically denatured starch, the white sand
The sugared and described glucose syrup is slowly added in feed bin, and 20~30min is recycled and stirred by batch mixer, obtains feed liquid；
4) constant volume carried out to the feed liquid after stirring, when constant volume the feed liquid temperature be down to 15 DEG C hereinafter, after be preheating to
55 DEG C~65 DEG C；
5) first time homogeneous is carried out to the feed liquid, the pressure of the first time homogeneous is 80~120bar；
6) pasteurize is carried out to the feed liquid, sterilization temperature is 85~100 DEG C, sterilizing time 300s；
7) to after 45~50 DEG C after cooling down, the feed liquid is injected into fermentor, when the feed liquid enters the fermentor 1/3
When, starting stirring and adds the fermenting microbe, wait feed after continue 15~20min of stirring；Stop stirring, start into
Row fermentation, fermentation temperature are 40~45 DEG C；
8) start to test the pH value of the feed liquid after being inoculated with 3 hours, start stirring when pH value is less than 4.50, until feed liquid
After temperature is cooled to 18~25 DEG C, the thickener, the edible essence and the lemon juice are added；
9) after having added all raw materials, second of homogeneous is carried out, the pressure of second of homogeneous is 80~120bar,
It stands, until titratable acidity obtains Yoghourt after being 60~75T.
Preferably, the intermittent type microwave of the step 1), intermittent infrared alternately open are arranged are as follows: intermittent type microwave heating
10~20s, intermittent 15~20s of infrared heating；Set 2~3s of microwave heating time, 4~6s of intermittent time；When infrared heating
Between 4~6s, 8~10s of intermittent time.
Preferably, the variable temperature drying process of the step 1) is followed successively by high temperature section, low-temperature zone, cooling section；High temperature section drying
Time is 1~2min, sets 8~10s of heating time, 6~8s of intermittent time, and starch central temperature is 85~100 DEG C；Low-temperature zone
Drying time is 2~5min, sets 8~10s of heating time, 6~8s of intermittent time, and starch central temperature is 80~100 DEG C；It is cold
But for section without heating, the time is 5~12min.
Compared with prior art, advantageous effects obtained by the present invention are:
The present invention obtains highly-safe, the stronger physics change of mechanical resistant shear ability by the way that starch is carried out physical modification
Property starch, compounded in Yoghourt preparation so that Yoghourt have sweet mouthfeel, have it is glutinous sliding feel, but without glutinous sense and stiff sense
Flavor characteristic；And physically denatured starch still retains some properties of ative starch, is filled in Yoghourt system, maintains system knot
Structure is stablized, because making the Yoghourt quality guarantee with higher of preparation；In addition, physically denatured starch and Yoghourt of the invention
Preparation process is simple, repeatable strong operability.
Specific embodiment
Specific embodiments of the present invention will be further explained below.It should be noted that for these implementations
The explanation of mode is used to help understand the present invention, but and does not constitute a limitation of the invention.In addition, invention described below
Technical characteristic involved in each embodiment can be combined with each other as long as they do not conflict with each other.
Embodiment 1
A kind of Yoghourt containing physically denatured starch, in parts by weight, the Yoghourt containing physically denatured starch is by such as
The raw material of lower parts by weight is prepared: 250 parts of liquid milk, 1 part of albumen powder, 45 parts of white granulated sugar, 10 parts of glucose syrup, physical modification
1.5 parts of starch, 1 part of thickener, 10 parts of fermenting microbe, 0.1 part of lemon juice, 5 parts of edible essence, wherein the physical modification is formed sediment
Powder is sent to dry 3min in intermittent type microwave and intermittent infrared alternately heater chamber body by native starch；Afterwards by starch into one
Step, which is sent in the intermittent type microwave heater chamber body that frequency is 2450MHz, carries out alternating temperature drying, the physical modification being prepared
Starch.
Wherein, the native starch is glutinous rice starch；The albumen powder is milk protein；The fermenting microbe is Bao Jiali
Sub- lactic acid bacteria, lactobacillus paracasei and streptococcus thermophilus are mixed according to the ratio of weight ratio 1:1:3；The thickener be pectin and
Gelatin is mixed according to the ratio of 1:1.
In addition, a kind of preparation method of the Yoghourt containing physically denatured starch, includes the following steps:
1) native starch is sent to dry 3~10min in intermittent type microwave and intermittent infrared alternately heater chamber body,
And 5.6 μm of infrared wavelength >；Afterwards by starch be further transmitted to frequency be 2450MHz intermittent type microwave heater chamber body in into
Row alternating temperature is dry, the physically denatured starch being prepared；
2) liquid milk is examined, is carried out an acceptance inspection after qualified and net newborn, and part fresh milk after net cream is placed in storage tank, it is standby
With；
3) liquid milk is added in material-compound tank and starts stirring, by the albumen powder, the physically denatured starch, the white sand
The sugared and described glucose syrup is slowly added in feed bin, and 20min is recycled and stirred by batch mixer, obtains feed liquid；
4) constant volume carried out to the feed liquid after stirring, when constant volume the feed liquid temperature be down to 15 DEG C hereinafter, after be preheating to
55℃℃；
5) first time homogeneous is carried out to the feed liquid, the pressure of the first time homogeneous is 80bar；
6) pasteurize is carried out to the feed liquid, sterilization temperature is 85 DEG C, sterilizing time 300s；
7) to after 45 DEG C after cooling down, the feed liquid is injected into fermentor, when the feed liquid enters the fermentor 1/3,
Starting stirring, and adds the fermenting microbe, wait feed after continue to stir 15min；Stop stirring, start to ferment,
Fermentation temperature is 40 DEG C；
8) start to test the pH value of the feed liquid after being inoculated with 3 hours, start stirring when pH value is less than 4.50, until feed liquid
After temperature is cooled to 18 DEG C, the thickener, the edible essence and the lemon juice are added；
9) after having added all raw materials, second of homogeneous is carried out, the pressure of second of homogeneous is 80bar, it stands,
Until titratable acidity obtains Yoghourt after being 60T.
Wherein, the step 1) intermittent type microwave, intermittent infrared alternately open are arranged are as follows: and intermittent type microwave heats 10s,
Intermittent infrared heating 15s；Set microwave heating time 2s, intermittent time 4s；Infrared heating time 4s, intermittent time 8s；Institute
It states variable temperature drying process and is followed successively by high temperature section, low-temperature zone, cooling section；High temperature section drying time is 1min, sets heating time 8s,
Intermittent time 6s, starch central temperature are 85 DEG C；Low-temperature zone drying time is 2min, sets heating time 8s, intermittent time 6s,
Starch central temperature is 80 DEG C；Cooling section is without heating, time 12min.
The present embodiment 1 obtains highly-safe physically denatured starch, mechanical resistant shearing by the way that starch is carried out physical modification
Ability is stronger, so that some properties that there is Yoghourt unique flavor characteristic, physically denatured starch still to retain ative starch, filling
It in Yoghourt system, maintains architecture and stablizes, because making the Yoghourt quality guarantee with higher of preparation.
Embodiment 2
A kind of Yoghourt containing physically denatured starch, in parts by weight, the Yoghourt containing physically denatured starch is by such as
The raw material of lower parts by weight is prepared: 500 parts of liquid milk, 15 parts of albumen powder, 85 parts of white granulated sugar, 30 parts of glucose syrup, physics become
Property 30 parts of starch, 10 parts of thickener, 10 parts of fermenting microbe, 1 part of lemon juice, 5 parts of edible essence, wherein the physical modification is formed sediment
Powder is sent to dry 10min in intermittent type microwave and intermittent infrared alternately heater chamber body by native starch；Afterwards by starch into
One step is sent in the intermittent type microwave heater chamber body that frequency is 2450MHz the physics change for carrying out that alternating temperature is dry, is prepared
Property starch.
Wherein, the native starch is potato starch；The albumen powder is milk powder；The fermenting microbe is Bulgaria
Lactic acid bacteria, lactobacillus paracasei and streptococcus thermophilus are mixed according to the ratio of weight ratio 1:3:3；The thickener is pectin and bright
Glue is mixed according to the ratio of 3:1.
In addition, a kind of preparation method of the Yoghourt containing physically denatured starch, includes the following steps:
1) native starch is sent to dry 10min in intermittent type microwave and intermittent infrared alternately heater chamber body, and
5.6 μm of infrared wavelength >；Starch is further transmitted to frequency afterwards to be carried out in the intermittent type microwave heater chamber body of 2450MHz
Alternating temperature is dry, the physically denatured starch being prepared；
2) liquid milk is examined, is carried out an acceptance inspection after qualified and net newborn, and part fresh milk after net cream is placed in storage tank, it is standby
With；
3) liquid milk is added in material-compound tank and starts stirring, by the albumen powder, the physically denatured starch, the white sand
The sugared and described glucose syrup is slowly added in feed bin, and 30min is recycled and stirred by batch mixer, obtains feed liquid；
4) constant volume carried out to the feed liquid after stirring, when constant volume the feed liquid temperature be down to 15 DEG C hereinafter, after be preheating to
65℃；
5) first time homogeneous is carried out to the feed liquid, the pressure of the first time homogeneous is 120bar；
6) pasteurize is carried out to the feed liquid, sterilization temperature is 100 DEG C, sterilizing time 300s；
7) to after 50 DEG C after cooling down, the feed liquid is injected into fermentor, when the feed liquid enters the fermentor 1/3,
Starting stirring, and adds the fermenting microbe, wait feed after continue to stir 20min；Stop stirring, start to ferment,
Fermentation temperature is 45 DEG C；
8) start to test the pH value of the feed liquid after being inoculated with 3 hours, start stirring when pH value is less than 4.50, until feed liquid
After temperature is cooled to 25 DEG C, the thickener, the edible essence and the lemon juice are added；
9) after having added all raw materials, second of homogeneous is carried out, the pressure of second of homogeneous is 120bar, quiet
It sets, until titratable acidity obtains Yoghourt after being 75T.
Wherein, the step 1) intermittent type microwave, intermittent infrared alternately open are arranged are as follows: and intermittent type microwave heats 20s,
Intermittent infrared heating 20s；Set microwave heating time 3s, intermittent time 6s；Infrared heating time 6s, intermittent time 10s；Institute
It states variable temperature drying process and is followed successively by high temperature section, low-temperature zone, cooling section；High temperature section drying time is 2min, sets heating time
10s, intermittent time 8s, starch central temperature are 100 DEG C；Low-temperature zone drying time is 5min, sets heating time 10s, interval
Time 8s, starch central temperature are 100 DEG C；Cooling section is without heating, time 12min.
The Yoghourt sweet mouthfeel of the preparation of the present embodiment 2 has glutinous sliding sense, but without glutinous sense and stiff sense, and preparation process is simple
It is single, repeatable strong operability.
Embodiment 3
A kind of Yoghourt containing physically denatured starch, in parts by weight, the Yoghourt containing physically denatured starch is by such as
The raw material of lower parts by weight is prepared: 400 parts of liquid milk, 12 parts of albumen powder, 60 parts of white granulated sugar, 20 parts of glucose syrup, physics become
Property 15 parts of starch, 5 parts of thickener, 5 parts of fermenting microbe, 0.5 part of lemon juice, 3 parts of edible essence, wherein the physical modification is formed sediment
Powder is sent to dry 7min in intermittent type microwave and intermittent infrared alternately heater chamber body by native starch；Afterwards by starch into one
Step, which is sent in the intermittent type microwave heater chamber body that frequency is 2450MHz, carries out alternating temperature drying, the physical modification being prepared
Starch.
Wherein, the native starch is cornstarch；The albumen powder is milk protein；The fermenting microbe is Bao Jiali
Sub- lactic acid bacteria, lactobacillus paracasei and streptococcus thermophilus are mixed according to the ratio of weight ratio 1:2:3；The thickener be pectin and
Gelatin is mixed according to the ratio of 2:1.
In addition, a kind of preparation method of the Yoghourt containing physically denatured starch, includes the following steps:
1) native starch is sent to dry 8min in intermittent type microwave and intermittent infrared alternately heater chamber body, and red
5.6 μm of outer wavelength >；Starch is further transmitted to frequency afterwards to become in the intermittent type microwave heater chamber body of 2450MHz
Temperature is dry, the physically denatured starch being prepared；
2) liquid milk is examined, is carried out an acceptance inspection after qualified and net newborn, and part fresh milk after net cream is placed in storage tank, it is standby
With；
3) liquid milk is added in material-compound tank and starts stirring, by the albumen powder, the physically denatured starch, the white sand
The sugared and described glucose syrup is slowly added in feed bin, and 25min is recycled and stirred by batch mixer, obtains feed liquid；
4) constant volume carried out to the feed liquid after stirring, when constant volume the feed liquid temperature be down to 15 DEG C hereinafter, after be preheating to
60℃；
5) first time homogeneous is carried out to the feed liquid, the pressure of the first time homogeneous is 100bar；
6) pasteurize is carried out to the feed liquid, sterilization temperature is 90 DEG C, sterilizing time 300s；
7) to after 45 DEG C after cooling down, the feed liquid is injected into fermentor, when the feed liquid enters the fermentor 1/3,
Starting stirring, and adds the fermenting microbe, wait feed after continue to stir 15min；Stop stirring, start to ferment,
Fermentation temperature is 40 DEG C；
8) start to test the pH value of the feed liquid after being inoculated with 3 hours, start stirring when pH value is less than 4.50, until feed liquid
After temperature is cooled to 20 DEG C, the thickener, the edible essence and the lemon juice are added；
9) after having added all raw materials, second of homogeneous is carried out, the pressure of second of homogeneous is 100bar, quiet
It sets, until titratable acidity obtains Yoghourt after being 65T.
Wherein, the step 1) intermittent type microwave, intermittent infrared alternately open are arranged are as follows: and intermittent type microwave heats 15s,
Intermittent infrared heating 20s；Set microwave heating time 3s, intermittent time 5s；Infrared heating time 5s, intermittent time 9s；Institute
It states variable temperature drying process and is followed successively by high temperature section, low-temperature zone, cooling section；High temperature section drying time is 1min, sets heating time 9s,
Intermittent time 7s, starch central temperature are 90 DEG C；Low-temperature zone drying time is 4min, sets heating time 9s, intermittent time 7s,
Starch central temperature is 90 DEG C；Cooling section is without heating, time 10min.
The Yoghourt sweet mouthfeel of the preparation of the present embodiment 3 has glutinous sliding sense, but without glutinous sense and stiff sense；By by starch into
Row physical modification is filled in Yoghourt system, is maintained architecture and is stablized, because making the Yoghourt of preparation with higher
Quality guarantee, and preparation process is simple, repeatable strong operability.
Comparative example
A kind of Yoghourt, in parts by weight, the Yoghourt are prepared by the raw material of following parts by weight: liquid milk 400
Part, 12 parts of albumen powder, 60 parts of white granulated sugar, 20 parts of glucose syrup, 15 parts of starch, 5 parts of thickener, 5 parts of fermenting microbe, lemon juice
0.5 part, 3 parts of edible essence；Wherein, the starch is cornstarch, tapioca, potato starch or glutinous rice starch；It is described
Albumen powder is milk protein or milk powder；The fermenting microbe is Bulgarian lactic acid bacterium, lactobacillus paracasei and streptococcus thermophilus
It is mixed according to the ratio of weight ratio 1:2:3；The thickener is that pectin and gelatin are mixed according to the ratio of 2:1.
In addition, a kind of preparation method of the Yoghourt containing physically denatured starch, includes the following steps:
1) liquid milk is examined, is carried out an acceptance inspection after qualified and net newborn, and part fresh milk after net cream is placed in storage tank, it is standby
With；
2) liquid milk is added in material-compound tank and starts stirring, by the albumen powder, the starch, the white granulated sugar and described
Glucose syrup is slowly added in feed bin, and 25min is recycled and stirred by batch mixer, obtains feed liquid；
3) constant volume carried out to the feed liquid after stirring, when constant volume the feed liquid temperature be down to 15 DEG C hereinafter, after be preheating to
60℃；
4) first time homogeneous is carried out to the feed liquid, the pressure of the first time homogeneous is 100bar；
5) pasteurize is carried out to the feed liquid, sterilization temperature is 90 DEG C, sterilizing time 300s；
6) to after 45 DEG C after cooling down, the feed liquid is injected into fermentor, when the feed liquid enters the fermentor 1/3,
Starting stirring, and adds the fermenting microbe, wait feed after continue to stir 15min；Stop stirring, start to ferment,
Fermentation temperature is 40 DEG C；
7) start to test the pH value of the feed liquid after being inoculated with 3 hours, start stirring when pH value is less than 4.50, until feed liquid
After temperature is cooled to 20 DEG C, the thickener, the edible essence and the lemon juice are added；
8) after having added all raw materials, second of homogeneous is carried out, the pressure of second of homogeneous is 100bar, quiet
It sets, until titratable acidity obtains Yoghourt after being 65T.
For this comparative example directly by starch addition in the preparation of Yoghourt, the Yoghourt mouthfeel of preparation has glutinous sense and stiff sense；With
The Yoghourt for implementing 1~3 preparation is compared, what the Yoghourt system stability being prepared in comparative example was prepared than Examples 1 to 3
The system stability of Yoghourt is poor.
Above the embodiments of the present invention are described in detail, but the present invention is not limited to described embodiments.It is right
For those skilled in the art, in the case where not departing from the principle of the invention and spirit, these embodiments are carried out more
Kind change, modification, replacement and modification, still fall in protection scope of the present invention.
Claims (8)
1. a kind of Yoghourt containing physically denatured starch, which is characterized in that in parts by weight, described containing physically denatured starch
Yoghourt is prepared by the raw material of following parts by weight: 250~500 parts of liquid milk, 0~15 part of albumen powder, 45~85 parts of white granulated sugar,
10~30 parts of glucose syrup, 1.5~30 parts of physically denatured starch, 1~10 part of thickener, 1~10 part of fermenting microbe, lemon juice
0.1~1 part, 0~5 part of edible essence, wherein the physically denatured starch is sent to intermittent type microwave and interval by native starch
Dry 3~10min in the infrared alternately heater chamber body of formula；It is the intermittent of 2450MHz that starch, which is further transmitted to frequency, afterwards
It is dry that alternating temperature is carried out in microwave applicator cavity, the physically denatured starch being prepared.
2. the Yoghourt according to claim 1 containing physically denatured starch, which is characterized in that the native starch is that corn forms sediment
Powder, tapioca, potato starch or glutinous rice starch.
3. the Yoghourt according to claim 1 containing physically denatured starch, which is characterized in that the albumen powder is milk protein
Or milk powder.
4. the Yoghourt according to claim 1 containing physically denatured starch, which is characterized in that the fermenting microbe is Bao Jiali
Sub- lactic acid bacteria, lactobacillus paracasei and streptococcus thermophilus are mixed according to the ratio of weight ratio 1:1~3:3.
5. the Yoghourt according to claim 1 containing physically denatured starch, which is characterized in that the thickener is pectin and bright
Glue is mixed according to the ratio of 1~3:1.
6. a kind of method for preparing the Yoghourt as described in any one of Claims 1 to 5 containing physically denatured starch, which is characterized in that
Include the following steps:
1) native starch is sent to dry 3~10min in intermittent type microwave and intermittent infrared alternately heater chamber body, and red
5.6 μm of outer wavelength >；Starch is further transmitted to frequency afterwards to become in the intermittent type microwave heater chamber body of 2450MHz
Temperature is dry, the physically denatured starch being prepared；
2) liquid milk is examined, carries out an acceptance inspection and net newborn, is placed in storage tank after qualified, it is spare；
3) liquid milk is added in material-compound tank and starts stirring, by the albumen powder, the physically denatured starch, the white granulated sugar and
The glucose syrup is slowly added in feed bin, and 20~30min is recycled and stirred by batch mixer, obtains feed liquid；
4) constant volume carried out to the feed liquid after stirring, when constant volume the feed liquid temperature be down to 15 DEG C hereinafter, after be preheating to 55 DEG C
~65 DEG C；
5) first time homogeneous is carried out to the feed liquid, the pressure of the first time homogeneous is 80~120bar；
6) pasteurize is carried out to the feed liquid, sterilization temperature is 85~100 DEG C, sterilizing time 300s；
7) to after 45~50 DEG C after cooling down, the feed liquid is injected into fermentor, when the feed liquid enters the fermentor 1/3,
Starting stirring, and adds the fermenting microbe, wait feed after continue 15~20min of stirring；Stop stirring, starts to be sent out
Ferment, fermentation temperature are 40~45 DEG C；
8) start to test the pH value of the feed liquid after being inoculated with 3 hours, start stirring when pH value is less than 4.50, until feed liquid temperature
After being cooled to 18~25 DEG C, the thickener, the edible essence and the lemon juice are added；
9) after having added all raw materials, second of homogeneous is carried out, the pressure of second of homogeneous is 80~120bar, quiet
It sets, until titratable acidity obtains Yoghourt after being 60~75T.
7. according to the method described in claim 6, it is characterized in that, the intermittent type microwave of the step 1), intermittent infrared friendship
It is arranged for opening are as follows: intermittent type microwave heats 10~20s, intermittent 15~20s of infrared heating；Setting microwave heating time 2~
3s, 4~6s of intermittent time；4~6s of infrared heating time, 8~10s of intermittent time.
8. according to the method described in claim 6, it is characterized in that, the variable temperature drying process of the step 1) is followed successively by high temperature
Section, low-temperature zone, cooling section；High temperature section drying time is 1~2min, sets 8~10s of heating time, 6~8s of intermittent time, is formed sediment
Powder central temperature is 85~100 DEG C；Low-temperature zone drying time be 2~5min, set 8~10s of heating time, the intermittent time 6~
8s, starch central temperature are 80~100 DEG C；For cooling section without heating, the time is 5~12min.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111698797A (en) * | 2019-09-06 | 2020-09-22 | 宁波晨中热膜科技有限公司 | Preparation method of far infrared electric heating film |
| CN112106834A (en) * | 2020-09-24 | 2020-12-22 | 江南大学 | Yoghourt containing clean label starch and preparation method thereof |
-
2019
- 2019-05-21 CN CN201910424622.XA patent/CN110140768A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111698797A (en) * | 2019-09-06 | 2020-09-22 | 宁波晨中热膜科技有限公司 | Preparation method of far infrared electric heating film |
| CN112106834A (en) * | 2020-09-24 | 2020-12-22 | 江南大学 | Yoghourt containing clean label starch and preparation method thereof |
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Application publication date: 20190820 |