CN110651828A - Normal-temperature yoghurt stabilizer - Google Patents
Normal-temperature yoghurt stabilizer Download PDFInfo
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- CN110651828A CN110651828A CN201911123545.0A CN201911123545A CN110651828A CN 110651828 A CN110651828 A CN 110651828A CN 201911123545 A CN201911123545 A CN 201911123545A CN 110651828 A CN110651828 A CN 110651828A
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- 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
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- 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
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- 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
- A23C9/137—Thickening substances
Abstract
The invention relates to the technical field of dairy product processing, in particular to a normal-temperature yoghurt stabilizer. The normal temperature yoghurt stabilizer comprises modified starch, pectin, gellan gum and citrus fiber. The invention provides a normal-temperature yoghurt stabilizer and normal-temperature yoghurt prepared by the same, and after the normal-temperature yoghurt is subjected to secondary sterilization, the flavor of the yoghurt can be well kept, proteins are effectively protected, and the phenomenon of bleeding of products in the shelf life is prevented.
Description
Technical Field
The invention relates to the technical field of dairy product processing, in particular to a normal-temperature yoghurt stabilizer.
Background
The yoghourt as a fermented dairy product not only retains all the advantages of milk, but also decomposes lactose and protein in the milk after fermentation, so that the yoghourt can be digested and absorbed by human bodies better. Therefore, the yoghourt becomes a nutritional health food more suitable for human beings. The main physiological functions of the yoghurt product are known by people, and comprise the functions of regulating the intestines, resisting bacteria, regulating the functions of the intestines and the stomach, reducing cholesterol, enhancing the immune function of the organism and the like. Therefore, yogurt is a food that has a positive effect on human health, and is an important place in fermented foods, and is becoming more and more popular.
At present, most of yogurt products in the market are set type, stirring type and fruit flavor type with various fruit juice and other auxiliary materials. However, the yoghurt is rich in nutrition, is a good culture medium for microorganisms, and is very easy to infect harmful microorganisms, so the yoghurt produced by the common processing method is not suitable for being stored at normal temperature, and needs to be refrigerated in the transportation and sale processes. In recent years, the newly introduced normal-temperature yogurt, also called pasteurized yogurt, is yogurt which can be stored without refrigeration within the shelf life, quickly receives market attention, and is popular with consumers. At present, the normal-temperature yoghourt market is gradually developed towards health, high-end and convenience, and has huge market potential.
However, in the processing and manufacturing process of the normal-temperature yoghourt, the fermented yoghourt must be sterilized for the second time, and other possibly polluted miscellaneous bacteria, such as yeast and mold, are killed, so that the shelf life of the yoghourt is prolonged. However, the structure of the yoghourt is also destroyed while the mixed bacteria are inactivated, so that the yoghourt is easy to have the quality problems of bleeding, layering, rough mouthfeel and the like in the shelf life.
Disclosure of Invention
In order to solve the technical problems, the invention provides, in a first aspect, a normal temperature yoghurt stabilizer comprising modified starch, pectin, gellan gum and citrus fiber.
As a preferred technical scheme, the modified starch is selected from etherified starch and/or esterified starch.
As a preferred technical scheme, the esterified starch is selected from one or more of acetylated distarch phosphate, acetylated distarch adipate, phosphorylated distarch phosphate, acetate starch and sodium starch octenyl succinate.
As a preferred technical solution, the gellan gum is selected from low acyl gellan gum and/or high acyl gellan gum.
As a preferable technical scheme, the mass ratio of the modified starch, the pectin, the gellan gum and the citrus fiber is (4-6): 3.5-4): 2.5-3): 1.
The second aspect of the invention provides normal-temperature yoghourt, wherein the weight percentage of the normal-temperature yoghourt stabilizer in the normal-temperature yoghourt is 0.5-5%.
As a preferable technical scheme, the normal-temperature yoghourt also comprises a dairy product substrate, wherein the dairy product substrate is selected from one or more of cheese, whey protein, cream, milk, vegetable oil and soybean.
As a preferable technical scheme, the normal-temperature yoghourt comprises, by weight, 900 parts of milk 800-one, 3-10 parts of whey protein, 5-15 parts of cream, 15-25 parts of a normal-temperature yoghourt stabilizer and 60-85 parts of a sweetener.
As a preferred technical solution, the cream is selected from whipped cream and/or heavy cream.
The third aspect of the invention provides a preparation method of normal-temperature yoghourt, which comprises the following steps:
(1) dissolving and mixing milk, lactalbumin, cream, normal temperature yogurt stabilizer and sweetener, stirring at 50-60 deg.C for 10-15min, and cooling to 20-25 deg.C;
(2) then heating the mixture to 60-65 ℃, homogenizing under 18-20MPa, and then sterilizing at 92-98 ℃ for 300 s;
(3) then adding fermentation strain under aseptic condition, fermenting at 41-43 deg.C to acidity of 70-80T, and cooling to 20-25 deg.C;
(4) and (4) carrying out secondary sterilization on the fermentation liquor obtained in the step (3) under the aseptic condition, wherein the sterilization temperature is 70-75 ℃ and the sterilization time is 15-25s, and directly carrying out aseptic filling after the sterilization is finished.
Has the advantages that: the invention provides a normal-temperature yoghurt stabilizer and normal-temperature yoghurt prepared by the same, and after the normal-temperature yoghurt is subjected to secondary sterilization, the flavor of the yoghurt can be well kept, proteins are effectively protected, and the phenomenon of bleeding of products in the shelf life is prevented.
Detailed Description
Unless otherwise indicated, implied from the context, or customary in the art, all parts and percentages herein are by weight and the testing and characterization methods used are synchronized with the filing date of the present application. To the extent that a definition of a particular term disclosed in the prior art is inconsistent with any definitions provided herein, the definition of the term provided herein controls.
The technical features of the technical solutions provided by the present invention are further clearly and completely described below with reference to the specific embodiments, and the scope of protection is not limited thereto.
The words "preferred", "preferably", "more preferred", and the like, in the present invention, refer to embodiments of the invention that may provide certain benefits, under certain circumstances. However, other embodiments may be preferred, under the same or other circumstances. Furthermore, the recitation of one or more preferred embodiments does not imply that other embodiments are not useful, nor is it intended to exclude other embodiments from the scope of the invention. The sources of components not mentioned in the present invention are all commercially available.
In order to solve the technical problems, the invention provides, in a first aspect, a normal temperature yoghurt stabilizer comprising modified starch, pectin, gellan gum and citrus fiber.
Modified starch
Preferably, the modified starch is selected from etherified starch and/or esterified starch.
Examples of such etherified starches include, but are not limited to: hydroxypropyl starch, hydroxypropyl distarch phosphate, oxidized hydroxypropyl starch.
Preferably, the esterified starch is selected from one or more of acetylated distarch phosphate, acetylated distarch adipate, phosphorylated distarch phosphate, acetate starch, sodium starch octenyl succinate.
More preferably, the modified starch comprises acetylated distarch phosphate, sodium octenyl succinate starch.
More preferably, the modified starch is a mixture of acetylated distarch phosphate and sodium starch octenyl succinate, and the mass ratio of the acetylated distarch phosphate to the sodium starch octenyl succinate is (2-3): 1.
Pectin
The pectin is a natural high molecular compound, is polysaccharide naturally existing in a glue layer of adjacent cell walls in plant cells, and is water-soluble dietary fiber. It has good gelation and emulsion stabilization effects, and can be widely used in food industry.
Gellan gum
The gellan gum is named as Keke gum and clean cold gum. The main components of the composition are glucose, glucuronic acid and rhamnose according to the weight ratio of 2: 1: 1, and the four monosaccharides are linear polysaccharides formed by repeating structural units.
Preferably, the gellan gum is selected from low acyl gellan gum and/or high acyl gellan gum.
More preferably, the gellan gum is a high acyl gellan gum.
Citrus fiber
The total fiber content of the citrus fiber is about 60 percent, the citrus fiber comprises water-soluble fiber, insoluble fiber and pectin, the insoluble fiber has a good water retention effect and can play a role in relaxing bowels, and the soluble fiber part can be decomposed into low molecular acid in the large intestine, so that the pH value of the intestinal tract is reduced, and the effect of conditioning the intestinal tract is further played.
Preferably, the mass ratio of the modified starch to the pectin to the gellan gum to the citrus fiber is (4-6): (3.5-4): (2.5-3): 1.
The inventor finds that the product has different degrees of bleeding when different compound stabilizers are adopted in the research, and the inventor conducts the research to find that the starch is easy to reduce the viscosity under the refrigeration condition, so that the hydration capability is reduced, and the problem of bleeding is caused. In subsequent studies, the inventor unexpectedly found that when modified starch, especially acetyl modified starch is adopted, the water bleeding degree is reduced, and the pH value is reduced by adopting pectin and citrus fiber to condition the intestinal tract; and the inventor finds that when the compound stabilizer is pectin, citrus fiber and high acyl gellan gum, the phenomenon of water bleeding is serious, when the compound stabilizer is acetylated distarch phosphate, sodium starch octenyl succinate, pectin, citrus fiber and high acyl gellan gum in the follow-up research, the product can still keep stable under the condition of high temperature for a long time, and almost no bleeding phenomenon exists, the inventor speculates that the intermolecular force of the modified starch is changed probably because the existence of the high acyl gellan gum, so that water molecules can more easily enter the inside of the modified starch, and the protein gel is not easy to flow out again, and then the gel network structure is formed by crosslinking in the presence of pectin and citrus fiber, and expanded gel particles are formed by utilizing the water holding capacity of the network structure and are embedded into the protein network, so that the protein gel has hydrophile lipophilicity, the protein gel strength is increased, and the yogurt quality is improved.
The second aspect of the invention provides normal-temperature yoghourt, wherein the weight percentage of the normal-temperature yoghourt stabilizer in the normal-temperature yoghourt is 0.5-5%.
Preferably, the normal-temperature yoghurt also comprises a dairy base, wherein the dairy base is selected from one or more of cheese, whey protein, cream, milk, vegetable oil and soybean.
Preferably, the normal-temperature yoghourt comprises 900 parts by weight of milk 800-.
The milk is antibiotic-free milk, which means milk without antibiotic.
The lactalbumin is whey protein powder; the whey protein powder is precious protein separated and extracted from milk by an advanced process, and is pushed to be the king of protein by the advantages of high purity, high absorption rate, most reasonable amino acid composition and the like.
The cream is selected from whipped cream and/or heavy cream.
More preferably, the cream is whipped cream; the whipping cream is animal cream for printing and decorating, and the fat content is generally 30-36 percent.
The sweetener may be any one conventionally used in the art, and may be, for example, white granulated sugar, soft sugar, brown granulated sugar, polycrystal sugar, single crystal sugar, cubic sugar, borneose, brown granulated sugar, brown sugar, stevioside, acesulfame, aspartame, cyclamate, sucralose, stevioside, etc.
The third aspect of the invention provides a preparation method of normal-temperature yoghourt, which comprises the following steps:
(1) dissolving and mixing milk, lactalbumin, cream, normal temperature yogurt stabilizer and sweetener, stirring at 50-60 deg.C for 10-15min, and cooling to 20-25 deg.C;
(2) then heating the mixture to 60-65 ℃, homogenizing under 18-20MPa, and then sterilizing at 92-98 ℃ for 300 s;
(3) then adding fermentation strain under aseptic condition, fermenting at 41-43 deg.C until acidity reaches 70-80 ° T, and cooling to 20-25 deg.C;
(4) and (4) carrying out secondary sterilization on the fermentation liquor obtained in the step (3) under the aseptic condition, wherein the sterilization temperature is 70-75 ℃ and the sterilization time is 15-25s, and directly carrying out aseptic filling after the sterilization is finished.
Preferably, the addition amount of the fermentation strain in the step (3) is 0.2U/L; the fermentation strain is CHR-HANSEN YC-X11.
The present invention is described in detail below with reference to examples, which are provided for the purpose of further illustration only and are not to be construed as limiting the scope of the present invention, and the insubstantial modifications and adaptations thereof by those skilled in the art based on the teachings of the present invention will still fall within the scope of the present invention.
Example 1
Embodiment 1 provides a normal-temperature yoghurt stabilizer, which comprises modified starch, pectin, gellan gum and citrus fiber, wherein the mass ratio of the modified starch to the pectin to the gellan gum to the citrus fiber is 4:3.5:2.5: 1.
The modified starch is a mixture of acetylated distarch phosphate and sodium starch octenyl succinate, and the mass ratio of the acetylated distarch phosphate to the sodium starch octenyl succinate is 2: 1;
the gellan gum is high acyl gellan gum;
example 1 also provides a normal temperature yogurt containing the above normal temperature yogurt stabilizer.
The normal-temperature yoghourt comprises 900 parts of milk, 3 parts of whey protein, 15 parts of cream, 25 parts of a normal-temperature yoghourt stabilizer and 60 parts of a sweetening agent.
The milk is antibiotic-free milk;
the lactalbumin is whey protein powder;
the dilute cream is unsalted cream;
the normal-temperature yoghurt stabilizer is as described above;
the sweetener is white granulated sugar.
The preparation process of the normal-temperature yoghourt comprises the following steps:
(1) dissolving and mixing milk, lactalbumin, cream, normal temperature yogurt stabilizer and sweetener, stirring at 55-60 deg.C for 10-15min, and cooling to 20-25 deg.C;
(2) then heating the mixture to 60-65 ℃, homogenizing under 18-20MPa, and then sterilizing at 92-98 ℃ for 300 s;
(3) then adding fermentation strain under aseptic condition, fermenting at 41-43 deg.C until acidity reaches 70-80 ° T, and cooling to 20-25 deg.C;
(4) and (4) carrying out secondary sterilization on the fermentation liquor obtained in the step (3) under the aseptic condition, wherein the sterilization temperature is 70-75 ℃ and the sterilization time is 15-25s, and directly carrying out aseptic filling after the sterilization is finished.
Example 2
Embodiment 2 provides a normal-temperature yoghurt stabilizer, which comprises modified starch, pectin, gellan gum and citrus fiber, wherein the mass ratio of the modified starch to the pectin to the gellan gum to the citrus fiber is 6:4:3: 1.
The modified starch is a mixture of acetylated distarch phosphate and sodium starch octenyl succinate, and the mass ratio of the acetylated distarch phosphate to the sodium starch octenyl succinate is 3: 1;
the gellan gum is high acyl gellan gum;
embodiment 2 also provides a normal temperature yogurt containing the normal temperature yogurt stabilizer.
The normal-temperature yoghourt comprises 800 parts of milk, 10 parts of whey protein, 5 parts of cream, 15 parts of a normal-temperature yoghourt stabilizer and 85 parts of a sweetening agent.
The milk is antibiotic-free milk;
the lactalbumin is whey protein powder;
the dilute cream is unsalted cream;
the normal-temperature yoghurt stabilizer is as described above;
the sweetener is white granulated sugar.
The preparation process of the normal-temperature yoghourt is the same as that in example 1.
Example 3
Embodiment 3 provides a normal-temperature yoghurt stabilizer, which comprises modified starch, pectin, gellan gum and citrus fiber, wherein the mass ratio of the modified starch to the pectin to the gellan gum to the citrus fiber is 5:4:2.5: 1.
The modified starch is a mixture of acetylated distarch phosphate and sodium starch octenyl succinate, and the mass ratio of the acetylated distarch phosphate to the sodium starch octenyl succinate is 2.5: 1;
the gellan gum is high acyl gellan gum;
embodiment 3 also provides a normal temperature yogurt containing the normal temperature yogurt stabilizer.
The normal-temperature yoghourt comprises 850 parts of milk, 5 parts of whey protein, 10 parts of cream, 20 parts of a normal-temperature yoghourt stabilizer and 70 parts of a sweetening agent.
The milk is antibiotic-free milk;
the lactalbumin is whey protein powder;
the dilute cream is unsalted cream;
the normal-temperature yoghurt stabilizer is as described above;
the sweetener is white granulated sugar.
The preparation process of the normal-temperature yoghourt is the same as that in example 1.
Example 4
Embodiment 4 provides an ambient temperature yoghurt stabilizer, which comprises modified starch, pectin, gellan gum and citrus fiber, wherein the mass ratio of the modified starch to the pectin to the gellan gum to the citrus fiber is 5:4:2.5: 1.
The modified starch is acetylated distarch phosphate;
the gellan gum is high acyl gellan gum;
embodiment 4 also provides a normal temperature yogurt containing the above normal temperature yogurt stabilizer.
The normal-temperature yoghourt comprises 850 parts of milk, 5 parts of whey protein, 10 parts of cream, 20 parts of a normal-temperature yoghourt stabilizer and 70 parts of a sweetening agent.
The milk is antibiotic-free milk;
the lactalbumin is whey protein powder;
the dilute cream is unsalted cream;
the normal-temperature yoghurt stabilizer is as described above;
the sweetener is white granulated sugar.
The preparation process of the normal-temperature yoghourt is the same as that in example 1.
Example 5
Embodiment 5 provides a normal temperature yoghurt stabilizer, which comprises modified starch, pectin, gellan gum and citrus fiber, wherein the mass ratio of the modified starch to the pectin to the gellan gum to the citrus fiber is 5:4:2.5: 1.
The modified starch is sodium starch octenyl succinate;
the gellan gum is high acyl gellan gum;
example 5 also provides a normal temperature yogurt containing the above normal temperature yogurt stabilizer.
The normal-temperature yoghourt comprises 850 parts of milk, 5 parts of whey protein, 10 parts of cream, 20 parts of a normal-temperature yoghourt stabilizer and 70 parts of a sweetening agent.
The milk is antibiotic-free milk;
the lactalbumin is whey protein powder;
the dilute cream is unsalted cream;
the normal-temperature yoghurt stabilizer is as described above;
the sweetener is white granulated sugar.
The preparation process of the normal-temperature yoghourt is the same as that in example 1.
Example 6
Embodiment 6 provides a normal temperature yoghurt stabilizer, which comprises modified starch, pectin, gellan gum and citrus fiber, wherein the mass ratio of the modified starch to the pectin to the gellan gum to the citrus fiber is 5:4:2.5: 1.
The modified starch is a mixture of acetylated distarch phosphate and sodium starch octenyl succinate, and the mass ratio of the acetylated distarch phosphate to the sodium starch octenyl succinate is 2.5: 1;
the gellan gum is low acyl gellan gum;
example 6 also provides a normal temperature yogurt containing the above normal temperature yogurt stabilizer.
The normal-temperature yoghourt comprises 850 parts of milk, 5 parts of whey protein, 10 parts of cream, 20 parts of a normal-temperature yoghourt stabilizer and 70 parts of a sweetening agent.
The milk is antibiotic-free milk;
the lactalbumin is whey protein powder;
the dilute cream is unsalted cream;
the normal-temperature yoghurt stabilizer is as described above;
the sweetener is white granulated sugar.
The preparation process of the normal-temperature yoghourt is the same as that in example 1.
Example 7
Embodiment 7 provides a normal temperature yoghurt stabilizer, which comprises modified starch, pectin and gellan gum, wherein the mass ratio of the modified starch to the pectin to the gellan gum is 5:4: 2.5.
The modified starch is a mixture of acetylated distarch phosphate and sodium starch octenyl succinate, and the mass ratio of the acetylated distarch phosphate to the sodium starch octenyl succinate is 2.5: 1;
the gellan gum is high acyl gellan gum;
example 7 also provides a normal temperature yogurt containing the above normal temperature yogurt stabilizer.
The normal-temperature yoghourt comprises 850 parts of milk, 5 parts of whey protein, 10 parts of cream, 20 parts of a normal-temperature yoghourt stabilizer and 70 parts of a sweetening agent.
The milk is antibiotic-free milk;
the lactalbumin is whey protein powder;
the dilute cream is unsalted cream;
the normal-temperature yoghurt stabilizer is as described above;
the sweetener is white granulated sugar.
The preparation process of the normal-temperature yoghourt is the same as that in example 1.
Example 8
Embodiment 8 provides a normal temperature yoghurt stabilizer, which comprises pectin, gellan gum and citrus fiber, wherein the mass ratio of the pectin to the gellan gum to the citrus fiber is 4:2.5: 1.
The modified starch is a mixture of acetylated distarch phosphate and sodium starch octenyl succinate, and the mass ratio of the acetylated distarch phosphate to the sodium starch octenyl succinate is 2.5: 1;
the gellan gum is high acyl gellan gum;
embodiment 8 also provides a normal temperature yogurt containing the above normal temperature yogurt stabilizer.
The normal-temperature yoghourt comprises 850 parts of milk, 5 parts of whey protein, 10 parts of cream, 20 parts of a normal-temperature yoghourt stabilizer and 70 parts of a sweetening agent.
The milk is antibiotic-free milk;
the lactalbumin is whey protein powder;
the dilute cream is unsalted cream;
the normal-temperature yoghurt stabilizer is as described above;
the sweetener is white granulated sugar.
The preparation process of the normal-temperature yoghourt is the same as that in example 1.
Example 9
Embodiment 9 provides an ambient temperature yogurt stabilizer, including modified starch, pectin, and citrus fiber, wherein the mass ratio of the modified starch, the pectin, and the citrus fiber is 5:4: 1.
The modified starch is a mixture of acetylated distarch phosphate and sodium starch octenyl succinate, and the mass ratio of the acetylated distarch phosphate to the sodium starch octenyl succinate is 2.5: 1;
the gellan gum is high acyl gellan gum;
example 9 also provides a normal temperature yogurt containing the above normal temperature yogurt stabilizer.
The normal-temperature yoghourt comprises 850 parts of milk, 5 parts of whey protein, 10 parts of cream, 20 parts of a normal-temperature yoghourt stabilizer and 70 parts of a sweetening agent.
The milk is antibiotic-free milk;
the lactalbumin is whey protein powder;
the dilute cream is unsalted cream;
the normal-temperature yoghurt stabilizer is as described above;
the sweetener is white granulated sugar.
The preparation process of the normal-temperature yoghourt is the same as that in example 1.
Example 10
Embodiment 10 provides a normal-temperature yoghurt stabilizer, which comprises modified starch, pectin, gellan gum and sodium carboxymethyl cellulose, wherein the mass ratio of the modified starch to the pectin to the gellan gum to the sodium carboxymethyl cellulose is 5:4:2.5: 1.
The modified starch is a mixture of acetylated distarch phosphate and sodium starch octenyl succinate, and the mass ratio of the acetylated distarch phosphate to the sodium starch octenyl succinate is 2.5: 1;
the gellan gum is high acyl gellan gum;
example 10 also provides a normal temperature yogurt containing the above normal temperature yogurt stabilizer.
The normal-temperature yoghourt comprises 850 parts of milk, 5 parts of whey protein, 10 parts of cream, 20 parts of a normal-temperature yoghourt stabilizer and 70 parts of a sweetening agent.
The milk is antibiotic-free milk;
the lactalbumin is whey protein powder;
the dilute cream is unsalted cream;
the normal-temperature yoghurt stabilizer is as described above;
the sweetener is white granulated sugar.
The preparation process of the normal-temperature yoghourt is the same as that in example 1.
Example 11
Example 11 is a certain brand ambient yogurt.
Performance testing
1. Evaluating color, taste and tissue form: respectively refrigerating the yoghourt obtained in the embodiments 1-10 at 4 ℃, 25 ℃ at normal temperature and 42 ℃ for 27 days, and then grading the color, taste and tissue form of the yoghourt; the color evaluation standard is as follows: the uniform milky white color is recorded as 1, the light yellow color is recorded as 2, the yellow color is recorded as 3, and the deep yellow color is recorded as 4; the evaluation criteria of the taste are: the strong flavor and no abnormity are recorded as 1, the reduced flavor with water is recorded as 2, the reduced flavor with particles and a little astringent taste are recorded as 3, and the no sour milk flavor and the severe water is recorded as 4; the evaluation criteria of tissue morphology are: the uniform, no water separation and no collapse are marked as 1, the uniform, no water separation and no obvious collapse are marked as 2, the state initial collapse is marked as 3 when water separation occurs, and the state collapse with more water separation is marked as 4 when water separation occurs.
TABLE 1
2. Respectively placing the yoghourt prepared in the embodiment 3 and the yoghourt prepared in the embodiment 10 at the refrigerated temperature of 4 ℃, the normal temperature of 25 ℃, the constant temperature of 37 ℃ and the constant temperature of 42 ℃ for 3d, 17d and 27d, and then determining the performance indexes after the yoghourt recovers to the room temperature (the detection temperature is 20-25 ℃), wherein the results are shown in the following table; rotational viscosity was measured using a BROOKFIELD DV-C viscometer (rotor # S64, 100 RPM); plate viscosity is measured by CSC BOSTWICK flow viscometer; the conductivity is measured by a METTLER TOLEDO FE38 conductivity meter; the pH is measured by a METTLER TOLEDO FE28pH meter; brix is measured by Shanghai Shenguang WYA-2S Abbe refractometer; the acidity of the titrations was measured using a METTLER TOLEDO ET18 potentiometric titrator, and in the table, P is the product of the control group of example 10 and Q is the product of the sample group of example 3.
TABLE 2 tabulation of performance index for control and sample groups after 3d
TABLE 3 List of Performance indicators for control and sample groups after 17d
TABLE 4 tabulation of control and sample performance indicators after 27d
Claims (10)
1. A normal temperature yoghurt stabilizer is characterized by comprising modified starch, pectin, gellan gum and citrus fiber.
2. The ambient yogurt stabilizer of claim 1, wherein the modified starch is selected from etherified starch and/or esterified starch.
3. The ambient yogurt stabilizer of claim 2, wherein the esterified starch is selected from one or more of acetylated distarch phosphate, acetylated distarch adipate, phosphorylated distarch phosphate, acetate starch, sodium starch octenyl succinate.
4. The ambient yogurt stabilizer of claim 1, wherein the gellan gum is selected from low acyl gellan gums and/or high acyl gellan gums.
5. The ambient temperature yoghurt stabilizer according to claim 1, wherein the mass ratio of the modified starch to the pectin to the gellan gum to the citrus fiber is (4-6) to (3.5-4) to (2.5-3) to 1.
6. An ambient yogurt comprising the ambient yogurt stabilizer of any one of claims 1-5, wherein the ambient yogurt stabilizer is present in the ambient yogurt in an amount of 0.5-5% by weight.
7. The ambient yogurt of claim 6, further comprising a dairy base selected from one or more of cheese, whey protein, cream, milk, vegetable oil, and soy.
8. The normal-temperature yoghurt as claimed in claim 7, which comprises, by weight, 800-900 parts of milk, 3-10 parts of whey protein, 5-15 parts of cream, 15-25 parts of a normal-temperature yoghurt stabilizer and 60-85 parts of a sweetener.
9. Ambient yoghurt as claimed in claim 8, wherein the cream is selected from whipped cream and/or heavy cream.
10. A method of preparing room temperature yoghurt as claimed in claim 8 or 9, comprising the steps of:
(1) dissolving and mixing milk, lactalbumin, cream, normal temperature yogurt stabilizer and sweetener, stirring at 50-60 deg.C for 10-15min, and cooling to 20-25 deg.C;
(2) then heating the mixture to 60-65 ℃, homogenizing under 18-20MPa, and then sterilizing at 92-98 ℃ for 300 s;
(3) then adding fermentation strain under aseptic condition, fermenting at 41-43 deg.C until acidity reaches 70-80 ° T, and cooling to 20-25 deg.C;
(4) and (4) carrying out secondary sterilization on the fermentation liquor obtained in the step (3) under the aseptic condition, wherein the sterilization temperature is 70-75 ℃ and the sterilization time is 15-25s, and directly carrying out aseptic filling after the sterilization is finished.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN115812792A (en) * | 2021-09-17 | 2023-03-21 | 内蒙古伊利实业集团股份有限公司 | Compound stabilizer, normal-temperature coconut pulp fermentation product containing compound stabilizer and preparation method of normal-temperature coconut pulp fermentation product |
| CN116058411A (en) * | 2021-11-04 | 2023-05-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghurt 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 |
-
2019
- 2019-11-17 CN CN201911123545.0A patent/CN110651828A/en not_active Withdrawn
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN113349258B (en) * | 2020-03-06 | 2022-08-09 | 南京卫岗乳业有限公司 | Non-additive double-protein normal-temperature yoghourt and preparation method thereof |
| CN115812792A (en) * | 2021-09-17 | 2023-03-21 | 内蒙古伊利实业集团股份有限公司 | Compound stabilizer, normal-temperature coconut pulp fermentation product containing compound stabilizer and preparation method of normal-temperature coconut pulp fermentation product |
| CN116058411A (en) * | 2021-11-04 | 2023-05-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghurt 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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