CN110692715A - High-protein yoghourt and preparation method thereof - Google Patents
High-protein yoghourt and preparation method thereof Download PDFInfo
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- CN110692715A CN110692715A CN201911014971.0A CN201911014971A CN110692715A CN 110692715 A CN110692715 A CN 110692715A CN 201911014971 A CN201911014971 A CN 201911014971A CN 110692715 A CN110692715 A CN 110692715A
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- 235000013618 yogurt Nutrition 0.000 title claims abstract description 53
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 239000000463 material Substances 0.000 claims abstract description 32
- 238000000034 method Methods 0.000 claims abstract description 27
- 235000013336 milk Nutrition 0.000 claims abstract description 27
- 239000008267 milk Substances 0.000 claims abstract description 27
- 210000004080 milk Anatomy 0.000 claims abstract description 27
- 239000000843 powder Substances 0.000 claims abstract description 27
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 21
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 21
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 238000002156 mixing Methods 0.000 claims abstract description 18
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 15
- 238000001816 cooling Methods 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- 230000001804 emulsifying effect Effects 0.000 claims abstract description 7
- 238000006703 hydration reaction Methods 0.000 claims abstract description 6
- 238000010008 shearing Methods 0.000 claims abstract description 6
- 238000000855 fermentation Methods 0.000 claims description 10
- 230000004151 fermentation Effects 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 6
- 230000000694 effects Effects 0.000 claims description 4
- 241000186660 Lactobacillus Species 0.000 claims description 3
- 229940039696 lactobacillus Drugs 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims 2
- 230000008569 process Effects 0.000 abstract description 11
- 239000002562 thickening agent Substances 0.000 abstract description 3
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 8
- 238000001514 detection method Methods 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 235000014655 lactic acid Nutrition 0.000 description 4
- 239000004310 lactic acid Substances 0.000 description 4
- 230000000740 bleeding effect Effects 0.000 description 3
- 238000011049 filling Methods 0.000 description 3
- 238000001556 precipitation Methods 0.000 description 3
- 230000037221 weight management Effects 0.000 description 3
- 238000005265 energy consumption Methods 0.000 description 2
- 238000001704 evaporation Methods 0.000 description 2
- 230000008020 evaporation Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000009928 pasteurization Methods 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000005238 degreasing Methods 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 230000007413 intestinal health Effects 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000011068 loading method Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000008939 whole milk Nutrition 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
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
-
- 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
- A23C1/00—Concentration, evaporation or drying
Abstract
The invention provides high-protein yoghourt and a preparation method thereof, wherein the preparation method comprises the following steps: 1) putting the skimmed milk powder into hot water at the temperature of 40-50 ℃, and emulsifying and shearing; 2) cooling the emulsified and sheared material obtained in the step 1) to below 10 ℃, adding whole fresh milk, uniformly mixing, and standing for 20-40 min to enable the material to generate hydration reaction; 3) performing single-effect concentration on the material obtained in the step 2) to obtain a concentrated solution; 4) adding white granulated sugar into the concentrated solution, mixing uniformly, and sequentially homogenizing, sterilizing and fermenting to obtain the high-protein yoghourt. According to the invention, by adding a single-effect concentration process, the protein index in the yoghourt is effectively improved, and the thick and smooth mouthfeel can be achieved without additionally adding a thickening agent.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to high-protein yoghourt and a preparation method thereof.
Background
In recent years, with the increasing health consciousness and the continuous pursuit of beauty, weight management is receiving more and more attention, and according to statistics, the market scale of the weight management in China is about 200 hundred million at present, and the increase rate of the weight management is kept to be nearly 10% or more. The yoghourt is rich in protein and lactic acid bacteria, can provide high-quality protein and calcium for human bodies, and the lactic acid bacteria are beneficial to regulating intestinal health, so that the yoghourt is an ideal meal replacement food.
The traditional yogurt preparation method comprises the steps of uniformly mixing raw materials such as fresh milk, white granulated sugar and milk powder, sterilizing, adding a strain, and fermenting. For example, the preparation method of the yoghurt in CN106376644A comprises the steps of milk melting, previous homogenizing, pasteurization, fermentation, emulsion breaking and the like, the preparation method of the yoghurt in CN107258907A directly carries out sterilization treatment after emulsifying and shearing the stabilizer, the white granulated sugar, the milk powder and the protein powder, and adds a strain to carry out fermentation after adjusting to a proper temperature, and the CN104904850A adds a secondary fermentation process on the basis of the traditional method in order to increase the content of lactic acid bacteria. However, the yoghurt produced according to the prior art preparation methods has a very low protein content.
Disclosure of Invention
The invention aims to improve the protein index of the yoghourt and provides a preparation method of high-protein yoghourt.
The preparation method of the high-protein yoghourt comprises the following steps:
1) putting the skimmed milk powder into hot water at the temperature of 40-50 ℃, and emulsifying and shearing;
2) cooling the emulsified and sheared material obtained in the step 1) to below 10 ℃, adding whole fresh milk, uniformly mixing, and standing for 20-40 min to enable the material to generate hydration reaction;
3) performing single-effect concentration on the material obtained in the step 2) to obtain a concentrated solution;
4) adding white granulated sugar into the concentrated solution, mixing uniformly, and sequentially homogenizing, sterilizing and fermenting to obtain the high-protein yoghourt.
Further, the vacuum degree of the single-effect concentration in the step 2) is-0.085 to-0.09 MPa, and the temperature is 52 to 57 ℃.
Further, the homogenizing temperature in the step 4) is 50-70 ℃, and the pressure is 160-200 bar (16-20 MPa).
Further, the sterilization method in the step 4) comprises the steps of heating the homogenized material to 90-95 ℃, keeping the temperature for 250-300 s, and cooling to 0-4 ℃.
Further, the fermentation method in the step 4) comprises the steps of adding strains into the sterilized materials, uniformly mixing, and fermenting for 5-6 hours at the temperature of 40-43 ℃.
Further, the ratio of the strain to the skimmed milk powder, water, whole fresh milk and white granulated sugar is 0.1-0.2 activity unit: 1000 g.
Further, the strain is lactic acid bacteria.
Further, the high-protein yoghourt comprises the following raw materials in percentage by mass: 10-11% of skimmed milk powder, 2-3% of white granulated sugar, 15-20% of whole fresh milk and the balance of water.
Furthermore, the fat in the whole fresh milk is less than or equal to 3.8 percent, and the protein in the skimmed milk powder is more than or equal to 32.5 percent.
The invention also provides the high-protein yoghourt prepared by the preparation method.
Compared with the prior art, the method has the advantages that the materials are subjected to single-effect concentration before homogenization treatment, the protein index in the yoghourt is effectively improved, and thick and smooth mouthfeel can be achieved without adding a thickening agent additionally.
Detailed Description
The invention increases the protein content of the yoghourt by increasing the single-effect concentration process and improves the mouthfeel, and the technical scheme of the invention is explained in detail by the specific embodiment below.
Example 1
The high-protein yoghourt comprises the following raw materials in percentage by mass: 10.5 percent of skimmed milk powder, 2.5 percent of white granulated sugar, 18 percent of whole fresh milk and the balance of drinking water, wherein the fat in the whole fresh milk is less than or equal to 3.8 percent, and the protein in the skimmed milk powder is more than or equal to 32.5 percent.
Taking materials according to the proportion, and preparing the high-protein yoghourt according to the following steps:
1) putting the skimmed milk powder into hot water of 40-50 ℃, and emulsifying and shearing.
Specifically, hot water of 40-50 ℃ is prepared in an emulsifying cylinder, stirring is started, and the skimmed milk powder is put into the cylinder, emulsified and sheared for 5 min.
2) Cooling the emulsified and sheared material obtained in the step 1) to below 10 ℃, adding whole fresh milk, uniformly mixing, and standing for 20-40 min to enable the material to generate hydration reaction.
Specifically, preparing whole fresh milk in a blending tank, cooling the material obtained in the step 1) to below 10 ℃, conveying the material into the blending tank, uniformly mixing the material with the whole fresh milk, and fixing the volume; followed by standing for 30min for hydration.
3) Performing single-effect concentration on the material obtained in the step 2) to obtain a concentrated solution.
Namely, the material obtained in the step 2) is conveyed into a cylinder for single-effect concentration, the concentration is carried out until the mass fraction is 45-55%, so as to obtain a concentrated solution, the vacuum degree of the concentration is-0.085-0.09 MPa, and the concentration temperature is 52-57 ℃.
4) Adding white granulated sugar into the concentrated solution, uniformly mixing, and sequentially homogenizing, sterilizing and fermenting to obtain the high-protein yoghourt, which specifically comprises the following steps:
4-1) adding sugar solution: dissolving white granulated sugar in hot water at 70-80 ℃, cooling to about 50 ℃, pumping into a concentration retort through a 100-mesh stainless steel filter, and uniformly mixing with the concentrated solution obtained in the step 3);
4-2) homogenizing: homogenizing the materials at 60 ℃ under 160-200 bar;
4-3) pasteurization: sterilizing the materials at 95 ℃ for 300s, and cooling to 0-4 ℃;
4-4) adding strains: adding lactobacillus into the raw materials by an online strain adding device according to the proportion of adding lactobacillus of 0.1-0.2 activity unit into every 1000g of raw materials, conveying the materials to a fermentation cylinder, starting stirring for 3-5 min, uniformly mixing the strains and the yoghourt, and temporarily storing the mixture for later loading;
4-5) filling: heating to 40-43 ℃ by heat discharge, filling and sealing by a filling machine;
4-6) fermentation: conveying the filled product to a fermentation room for fermentation at 40-43 ℃ for 5-6 h;
4-7) storing: and (5) refrigerating and then cooking.
In the single-effect concentration process of the step 3), a hot-pressure pump can be configured to recycle part of secondary steam evaporated from the feed liquid, so that the consumption of raw steam is reduced, and the energy consumption is reduced; meanwhile, steam passing through the hot-pressure pump enters the heating shell in a spray form, the steam is rapidly diffused, the temperature is rapidly increased, and the heating efficiency is high.
Comparative example 1
For comparison, the raw materials were weighed in the same proportions as in example 1, and the yogurt was prepared without single effect concentration as follows:
1) putting the skimmed milk powder into hot water of 40-50 ℃, and emulsifying and shearing.
2) Cooling the emulsified and sheared material obtained in the step 1) to below 10 ℃, adding whole fresh milk, uniformly mixing, and standing for 20-40 min to enable the material to generate hydration reaction.
3) Adding white granulated sugar into the material obtained in the step 2), uniformly mixing, and sequentially homogenizing, sterilizing and fermenting.
The yoghurts of example 1 and comparative example 1 were evaluated by randomly selecting 50 general consumers, and the results are shown in table 1.
Table 1 yogurt evaluation results of example 1 and comparative example 1
As can be seen from Table 1, compared with comparative example 1, the protein content in the yogurt can be increased exponentially by adding the single-effect concentration process, the product structure is firmer and more stable, water is not easy to separate out in the storage life, and the milk taste is stronger. Meanwhile, because a large amount of milk powder is added in the formula, a product prepared by a common process without a concentration process has heavy unpleasant powder taste and is easy to have granular feel, and by using a single-effect concentration process, the skimmed milk powder can be fully hydrated and dissolved in the concentration process, so that the powder taste is lighter, the milk fragrance is more prominent, and the mouthfeel is finer and smoother.
In addition, the single-effect concentration process adopts a mode of combining external heating natural circulation and vacuum negative pressure evaporation, and adopts low-temperature separation of water, so that nutrients are not easy to damage, and the browning of materials is effectively prevented; the material is concentrated in a fully sealed state, and is clean and sanitary; the concentration process does not cause too much impact on the materials, thereby avoiding the formation of foam and ensuring the quality stability of the product; evaporation concentration can ensure that the white granulated sugar is fully hydrated to form savoury and mellow milk flavor. Meanwhile, according to the boiling point of water under each vacuum degree, the concentration vacuum degree is selected to be-0.085-0.09 MPa, the concentration temperature is selected to be 52-57 ℃, the energy consumption is relatively low, and the concentration efficiency is high.
In addition, the results of the stability and hygiene measurements of the high protein yogurt of example 1 are shown in the following table.
Table 2 high protein yogurt stability, hygiene test results of example 1
| Days of storage life (Tian) | 1-7 | 8-14 | 15-21 | 22-28 | 29-31 |
| Bleeding out of water | Without water precipitation | Without water precipitation | Without water precipitation | Small amount is not obvious | Small amount of water |
| Each item of microorganism | No detection | No detection | No detection | No detection | Detection of large intestine |
As can be seen from the table 2, the yogurt prepared by the method of the invention has no bleeding in 21 days without adding a stabilizer, and has little unobvious bleeding only in 22-28 days, so that the stability is extremely high; and no microorganism is detected within 28 days, thereby being safe and sanitary.
Example 2
Taking materials according to the mixture ratio in the table 3, preparing the yoghourt with different raw material ratios according to the method in the embodiment 1, and randomly selecting 50 common consumers to evaluate the yoghourt, wherein the results are shown in the table 4-6.
TABLE 3 high protein yogurt raw material ratio
TABLE 4 evaluation results of yoghurts with different skim milk powder ratios
Table 4 shows that the 10-11% skimmed milk powder product is better in flavor, more fragrant and shorter in fermentation time, but the skimmed milk powder in the formula is more than 12%, peculiar unpleasant smell of the milk powder is obvious and the cost is high. Therefore, considering the product cost and the mouthfeel, the addition amount of the formula skimmed milk powder is preferably 10-11%.
TABLE 5 evaluation results of yogurt with different whole milk ratios
As can be seen from Table 5, the flavor is better and the milk flavor is stronger when the whole fresh milk is added, but the fat content exceeds 1.5% after the addition amount reaches 25%, which exceeds the fat requirement of low-fat yogurt, and the cost is higher. Therefore, the addition amount of the whole fresh milk in the formula is preferably 15-20% in comprehensive consideration.
TABLE 6 evaluation results of yogurt at different white sugar ratios
Table 6 shows that when the amount of white granulated sugar is 2-3%, the yogurt has moderate sweetness, and is neither slightly sour nor slightly sweet.
In conclusion, the scheme can improve the protein content in the yoghourt by times by adding the single-effect concentration process, and can achieve thick and smooth mouthfeel without additionally adding a thickening agent. The raw materials are scientifically proportioned, so that the yoghourt has good taste and flavor. The fat of the product is controlled by directly throwing the skimmed milk powder, additional degreasing equipment is not required, time is saved, and cost is saved.
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.
Claims (10)
1. A preparation method of high-protein yoghourt is characterized by comprising the following steps: the method comprises the following steps:
1) putting the skimmed milk powder into hot water at the temperature of 40-50 ℃, and emulsifying and shearing;
2) cooling the emulsified and sheared material obtained in the step 1) to below 10 ℃, adding whole fresh milk, uniformly mixing, and standing for 20-40 min to enable the material to generate hydration reaction;
3) performing single-effect concentration on the material obtained in the step 2) to obtain a concentrated solution;
4) adding white granulated sugar into the concentrated solution, mixing uniformly, and sequentially homogenizing, sterilizing and fermenting to obtain the high-protein yoghourt.
2. The method of preparing high protein yogurt according to claim 1, wherein: the vacuum degree of the single-effect concentration in the step 2) is-0.085 to-0.09 MPa, and the temperature is 52 to 57 ℃.
3. The method of preparing high protein yogurt according to claim 2, wherein: the homogenizing temperature in the step 4) is 50-70 ℃, and the pressure is 160-200 bar.
4. The method of preparing high protein yogurt according to claim 3, wherein: the sterilization method in the step 4) comprises the steps of heating the homogenized material to 90-95 ℃, keeping the temperature for 250-300 s, and cooling to 0-4 ℃.
5. The method of preparing high protein yogurt according to claim 4, wherein: the fermentation method in the step 4) comprises the steps of adding strains into the sterilized materials, uniformly mixing, and fermenting for 5-6 hours at 40-43 ℃.
6. The method of making high protein yogurt of claim 5, wherein: the ratio of the strain to the skimmed milk powder, water, whole fresh milk and white granulated sugar is 0.1-0.2 activity unit: 1000 g.
7. The method of preparing high protein yogurt according to claim 6, wherein: the strain is lactobacillus.
8. The method of preparing high protein yogurt according to claim 1, wherein: the high-protein yoghourt comprises the following raw materials in percentage by mass: 10-11% of skimmed milk powder, 2-3% of white granulated sugar, 15-20% of whole fresh milk and the balance of water.
9. The method of making high protein yogurt of claim 8, wherein: the fat in the whole fresh milk is less than or equal to 3.8 percent, and the protein in the skimmed milk powder is more than or equal to 32.5 percent.
10. High protein yoghurt produced by the method according to any one of claims 1 to 9.
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| CN201911014971.0A CN110692715A (en) | 2019-10-24 | 2019-10-24 | High-protein yoghourt and preparation method thereof |
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| CN102669268A (en) * | 2012-06-05 | 2012-09-19 | 光明乳业股份有限公司 | Additive-free yogurt and preparation method thereof |
| CN103004982A (en) * | 2011-09-26 | 2013-04-03 | 上海海健堂集团有限公司 | Production process of collagen yoghourt |
| CN107980900A (en) * | 2017-11-28 | 2018-05-04 | 光明乳业股份有限公司 | A kind of sour milk powder and preparation method thereof |
-
2019
- 2019-10-24 CN CN201911014971.0A patent/CN110692715A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103004982A (en) * | 2011-09-26 | 2013-04-03 | 上海海健堂集团有限公司 | Production process of collagen yoghourt |
| CN102669267A (en) * | 2012-05-25 | 2012-09-19 | 光明乳业股份有限公司 | Solidified type yogurt and preparation method thereof |
| CN102669268A (en) * | 2012-06-05 | 2012-09-19 | 光明乳业股份有限公司 | Additive-free yogurt and preparation method thereof |
| CN107980900A (en) * | 2017-11-28 | 2018-05-04 | 光明乳业股份有限公司 | A kind of sour milk powder and preparation method thereof |
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