CN110859220A - Yoghourt dissolving bean rich in yeast β -glucan and amino acid and preparation method thereof - Google Patents
Yoghourt dissolving bean rich in yeast β -glucan and amino acid and preparation method thereof Download PDFInfo
- Publication number
- CN110859220A CN110859220A CN201911206455.8A CN201911206455A CN110859220A CN 110859220 A CN110859220 A CN 110859220A CN 201911206455 A CN201911206455 A CN 201911206455A CN 110859220 A CN110859220 A CN 110859220A
- Authority
- CN
- China
- Prior art keywords
- parts
- yeast
- glucan
- weight
- powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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
- A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
-
- 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
- A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Biophysics (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a yoghourt dissolving bean rich in yeast β -glucan and amino acid and a preparation method thereof, wherein the raw materials comprise, by weight, 0.1-20 parts of skimmed milk powder, 0.1-20 parts of trehalose, 0.1-10 parts of whey powder, 0.1-10 parts of modified starch, 0.1-5 parts of fermentation powder, 0.1-5 parts of yeast β -glucan, 0.1-10 parts of fructo-oligosaccharide, 0.1-5 parts of monoglyceride and diglyceride fatty acid ester emulsifier and 0.1-10 parts of acetylated starch phosphate thickener.
Description
Technical Field
The invention relates to the technical field of functional foods and food processing methods, in particular to a yoghourt dissolving bean rich in yeast β -glucan and amino acid and a preparation method thereof.
Background
In recent years, with the improvement of the living standard and the enhancement of health consciousness of residents in China, the yoghourt is popular among consumers as a food with a health function. The growth rate of the yoghurt market in China is also getting away from the world, and the two-digit high-speed growth is kept every year. At present, yoghourt products in the market are mostly in a solidification type, a stirring type and a fruit taste type added with various auxiliary materials such as fruit juice, jam and the like, and the following defects exist although the varieties and tastes are various:
1) the processed yoghourt products are mostly in a set type, have single eating mode and cannot meet the eating requirements of consumers;
2) the low-temperature yogurt needs to be refrigerated at a low temperature of 2-3 ℃, is very inconvenient to carry, and has a short shelf life of generally 21 days; after pasteurization at normal temperature, although the shelf life of the normal-temperature yoghourt is prolonged, more nutritional ingredients such as probiotics are lost, and the nutritional value is reduced;
3) the traditional yoghourt has single nutrient components except basic nutrients, and no nutritional yoghourt integrating multiple functions of enhancing immunity, reducing blood fat, delaying senility and the like is provided for consumers in the market so far.
Yeast β -glucan is a natural polysaccharide substance, is approved as a new resource food by the Ministry of health in 2010 and is applied to the fields of food, cosmetics and the like, research finds that yeast β -glucan has various physiological functions of enhancing immunity, resisting oxidation, reducing blood fat and the like and is beneficial to health, and yeast β -glucan serving as an active ingredient of yogurt can endow yogurt with various health-care effects of enhancing immunity, reducing blood fat, delaying senescence and the like.
There are now the following patents relating to yoghurt products containing yeast β -glucan:
chinese patent CN1895066 discloses an antibody yoghurt tablet (powder), which is prepared by using yak yoghurt powder immunoglobulin, β -glucan, garlic oil, vitamins, trace elements, oligosaccharides and the like as functional raw materials, and has the effects of resisting bacteria and viruses, resisting infection, improving epidemic force, preventing cold, flu and the like.
Chinese patent CN109497140A discloses a method for preparing high β -glucan oat yogurt, which takes oat rich in β -glucan as a raw material, carries out enzymolysis on the pretreated oat by using lactobacillus plantarum to obtain enzymolysis liquid rich in β -glucan, and then carries out deep fermentation by using saccharomyces cerevisiae and biotin to break emulsion to obtain the oat yogurt.
Therefore, the development of the yogurt product with good mouthfeel and high stability and the β -glucan stability has important significance for improving the health efficacy of the yogurt.
Disclosure of Invention
The invention aims to provide a yogurt dissolved bean rich in yeast β -glucan and amino acid and a preparation method thereof aiming at the problems that β -glucan in the traditional β -glucan yogurt product is easy to decompose and unstable, has poor taste and the like, and the yogurt dissolved bean has the advantages of good taste, high stability, convenience in eating and carrying and good health care effect.
In order to achieve the purpose, the invention designs a yoghourt soysol rich in yeast β -glucan and amino acid, which comprises, by weight, 0.1-20 parts of skimmed milk powder, 0.1-20 parts of trehalose, 0.1-10 parts of whey powder, 0.1-10 parts of modified starch, 0.1-5 parts of fermentation powder, 0.1-5 parts of yeast β -glucan, 0.1-10 parts of fructo-oligosaccharide, 0.1-5 parts of monoglyceride and diglyceride fatty acid ester emulsifier and 0.1-10 parts of acetylated starch phosphate thickener.
Furthermore, the raw materials of the milk powder comprise, by weight, 8-15 parts of skimmed milk powder, 8-15 parts of trehalose, 1-5 parts of whey powder, 2-4 parts of modified starch, 0.1-3 parts of baking powder, 0.5-2 parts of yeast β -glucan, 1-3 parts of fructo-oligosaccharide, 1-3 parts of mono-diglycerol fatty acid ester and 2-8 parts of acetylated starch phosphate.
Still further, the leavening agent consists of lactic acid bacteria and yeast extract in a weight ratio of 1: 1-2.
The raw materials of the milk powder comprise, by weight, 12 parts of skimmed milk powder, 9 parts of trehalose, 5 parts of whey powder, 3 parts of modified starch, 1 part of baking powder, 2 parts of yeast β -glucan, 1 part of fructo-oligosaccharide, 1 part of monoglyceride and diglycerol fatty acid ester and 6 parts of acetylated starch phosphate, wherein the leavening agent consists of lactic acid bacteria and yeast extract, and the weight ratio of the lactic acid bacteria to the yeast extract is 1: 1-2.
The invention also provides a preparation method of the yoghourt dissolving bean rich in yeast β -glucan and amino acid, which comprises the following steps:
1) weighing 0.1-20 parts of skimmed milk powder, 0.1-20 parts of trehalose, 0.1-10 parts of whey powder, 0.1-10 parts of modified starch, 0.1-5 parts of baking powder, 0.1-5 parts of yeast β -glucan, 0.1-10 parts of fructo-oligosaccharide, 0.1-5 parts of monoglyceride and diglyceride fatty acid ester emulsifier and 0.1-10 parts of acetylated starch phosphate thickener in parts by weight;
2) mixing: putting the skimmed milk powder, trehalose, whey powder and modified starch into a batching tank, adding water and mixing uniformly;
3) preheating: heating the mixed ingredients to 60-85 ℃, and then filtering;
4) homogenizing: homogenizing the prepared materials at 70 deg.C under 20 MPa;
5) and (3) sterilization: heating the homogenized material for sterilization under the conditions of 90-95 ℃ for 5-10 min
6) Cooling and inoculating: cooling to 50 ℃ after sterilization, and adding fermentation powder;
7) fermentation: fermenting the inoculated semi-finished product at 45 deg.C for 5h until the acidity reaches 70 ° T, rapidly cooling to below 4 deg.C, and refrigerating;
8) mixing and emulsifying, namely stirring and demulsifying the fermented yoghourt, mixing and uniformly stirring the weighed yeast β -glucan, fructo-oligosaccharide, mono-diglycerol fatty acid ester and acetylated starch phosphate, slowly adding the mixture into the demulsified yoghourt, and uniformly stirring the mixture for later use;
9) freezing: pouring the uniformly mixed materials into an ice cream machine for freezing treatment to change the mixed liquid into a semi-solid product, so as to facilitate the product molding;
10) paving a tray: pouring the frozen material into a mould for forming, and putting the mould into an aluminum tray;
11) vacuum freeze drying: conveying the spread product into a closed container of a vacuum freeze drying system for drying and dehumidifying;
12) subpackaging and packaging: and subpackaging the selected product into small packages according to gram weight requirements, and then packaging the small packages.
Preferably, in the step 11), the vacuum freeze-drying system is divided into two stages of a freezing system and a vacuum heating drying system:
a. freezing: firstly, cooling to-40 ℃ within 6-8 h;
b. and (3) vacuum drying: heating and drying for 12-15 h under the condition that the vacuum degree is 0-60 Pa; the specific procedure is as follows: keeping the temperature at 20 ℃ for 1.5h, heating to 90 ℃ and keeping the temperature for 3.5 h; cooling to 80 deg.C, and maintaining at constant temperature for 2.5 h; cooling to 70 deg.C, and repelling for 2.5h at constant temperature; then the temperature is reduced to 50 ℃ and kept for 1.5 h.
The invention has the beneficial effects that:
1. the yeast β -glucan is added into the yoghourt, and the yeast β -glucan can keep stable in the product, so that the prepared product has multiple physiological functions of enhancing immunity, resisting oxidation, reducing blood fat and the like, and is beneficial to health.
2. The invention takes the lactic acid bacteria and the yeast extract as the leaven, the yeast extract is rich in various amino acids, vitamins and growth factors, and can be used as a nitrogen source for the growth of the lactic acid bacteria, thereby promoting the growth and metabolism of the lactic acid bacteria, shortening the fermentation time, enriching the amino acid components in the yoghourt and improving the content of the nutrient components in the yoghourt.
3. The invention creatively discovers that the monoglyceride and diglyceride fatty acid ester is used as an emulsifier and is combined with acetylated starch phosphate to be used as a thickener, so that the stability of yeast β -glucan in the yoghourt can be effectively improved, the bioavailability of the yeast β -glucan in the yoghourt product is improved, in addition, the yeast β -glucan is added after fermentation, and meanwhile, the program freeze drying is adopted, so that the consumption of the yeast β -glucan in the yoghourt preparation process is further reduced, the addition of alkaline substances is avoided, and the special flavor of the yoghourt is ensured.
4. The yeast β -glucan-rich yoghurt bean-dissolving product can be molded into various shapes, is small and exquisite in shape, melts in the mouth immediately, is suitable for middle-aged and old people, infants and other people of all ages, and is very convenient to eat and carry.
Detailed Description
The present invention is described in further detail below with reference to specific examples so as to be understood by those skilled in the art.
Example 1
The preparation method of the yoghourt dissolving bean 1 rich in yeast β -glucan and amino acid comprises the following steps:
1) weighing 17 parts of skimmed milk powder, 10 parts of trehalose, 5 parts of whey powder, 3 parts of modified starch, 1 part of baking powder, 2 parts of yeast β -glucan, 2 parts of fructo-oligosaccharide, 1 part of monoglyceride and diglycerol fatty acid ester emulsifier and 7 parts of acetylated starch phosphate thickener according to the weight parts;
2) mixing: putting the skimmed milk powder, trehalose, whey powder and modified starch into a batching tank, adding water and mixing uniformly;
3) preheating: heating the mixed ingredients to 75 ℃, and then filtering;
4) homogenizing: homogenizing the prepared materials at 70 deg.C under 20 MPa;
5) and (3) sterilization: heating the homogenized material for sterilization at 90 deg.C for 8 min;
6) cooling and inoculating: cooling to 50 ℃ after sterilization, and adding fermentation powder;
7) fermentation: fermenting the inoculated semi-finished product at 45 deg.C for 5h until the acidity reaches 70 ° T, rapidly cooling to below 4 deg.C, and refrigerating;
8) mixing and emulsifying, namely stirring and demulsifying the fermented yoghourt, mixing and uniformly stirring the weighed yeast β -glucan, fructo-oligosaccharide, mono-diglycerol fatty acid ester and acetylated starch phosphate, slowly adding the mixture into the demulsified yoghourt, and uniformly stirring the mixture for later use;
9) freezing: pouring the uniformly mixed materials into an ice cream machine for freezing treatment to change the mixed liquid into a semi-solid product, so as to facilitate the product molding;
10) paving a tray: pouring the frozen material into a mould for forming, and putting the mould into an aluminum tray;
11) vacuum freeze drying: conveying the spread product into a closed container of a vacuum freeze drying system for drying and dehumidifying;
12) subpackaging and packaging, namely subpackaging the selected product into small packages according to gram weight requirements, and then packaging to obtain the yogurt sol beans 1 rich in yeast β -glucan and amino acid.
Example 2
The preparation method of the yoghourt dissolving bean 2 rich in yeast β -glucan and amino acid comprises the following steps:
1) weighing 15 parts of skimmed milk powder, 11 parts of trehalose, 4 parts of whey powder, 4 parts of modified starch, 1 part of baking powder, 1.5 parts of yeast β -glucan, 1 part of fructo-oligosaccharide, 1 part of monoglyceride and diglycerol fatty acid ester emulsifier and 8 parts of acetylated starch phosphate thickener according to the weight parts;
2) mixing: putting the skimmed milk powder, trehalose, whey powder and modified starch into a batching tank, adding water and mixing uniformly;
3) preheating: heating the mixed ingredients to 80 ℃, and then filtering;
4) homogenizing: homogenizing the prepared materials at 70 deg.C under 20 MPa;
5) and (3) sterilization: heating the homogenized material for sterilization at 95 deg.C for 8 min;
6) cooling and inoculating: cooling to 50 ℃ after sterilization, and adding fermentation powder;
7) fermentation: fermenting the inoculated semi-finished product at 45 deg.C for 5h until the acidity reaches 70 ° T, rapidly cooling to below 4 deg.C, and refrigerating;
8) mixing and emulsifying, namely stirring and demulsifying the fermented yoghourt, mixing and uniformly stirring the weighed yeast β -glucan, fructo-oligosaccharide, mono-diglycerol fatty acid ester and acetylated starch phosphate, slowly adding the mixture into the demulsified yoghourt, and uniformly stirring the mixture for later use;
9) freezing: pouring the uniformly mixed materials into an ice cream machine for freezing treatment to change the mixed liquid into a semi-solid product, so as to facilitate the product molding;
10) paving a tray: pouring the frozen material into a mould for forming, and putting the mould into an aluminum tray;
11) vacuum freeze drying: conveying the spread product into a closed container of a vacuum freeze drying system for drying and dehumidifying;
12) subpackaging and packaging, namely subpackaging the selected product into small packages according to gram weight requirements, and then packaging to obtain the yogurt dissolving bean 2 rich in yeast β -glucan and amino acid.
Example 3
The preparation method of the yoghourt dissolving bean 3 rich in yeast β -glucan and amino acid comprises the following steps:
1) weighing 12 parts of skimmed milk powder, 9 parts of trehalose, 5 parts of whey powder, 3 parts of modified starch, 1 part of baking powder, 2 parts of yeast β -glucan, 1 part of fructo-oligosaccharide, 1 part of monoglyceride and diglycerol fatty acid ester emulsifier and 6 parts of acetylated starch phosphate thickener according to the weight parts;
2) mixing: putting the skimmed milk powder, trehalose, whey powder and modified starch into a batching tank, adding water and mixing uniformly;
3) preheating: heating the mixed ingredients to 75 ℃, and then filtering;
4) homogenizing: homogenizing the prepared materials at 70 deg.C under 20 MPa;
5) and (3) sterilization: heating the homogenized material for sterilization at 95 deg.C for 8 min;
6) cooling and inoculating: cooling to 50 ℃ after sterilization, and adding fermentation powder;
7) fermentation: fermenting the inoculated semi-finished product at 45 deg.C for 5h until the acidity reaches 70 ° T, rapidly cooling to below 4 deg.C, and refrigerating;
8) mixing and emulsifying, namely stirring and demulsifying the fermented yoghourt, mixing and uniformly stirring the weighed yeast β -glucan, fructo-oligosaccharide, mono-diglycerol fatty acid ester and acetylated starch phosphate, slowly adding the mixture into the demulsified yoghourt, and uniformly stirring the mixture for later use;
9) freezing: pouring the uniformly mixed materials into an ice cream machine for freezing treatment to change the mixed liquid into a semi-solid product, so as to facilitate the product molding;
10) paving a tray: pouring the frozen material into a mould for forming, and putting the mould into an aluminum tray;
11) vacuum freeze drying: conveying the spread product into a closed container of a vacuum freeze drying system for drying and dehumidifying;
12) subpackaging and packaging, namely subpackaging the selected product into small packages according to gram weight requirements, and then externally packaging the small packages with the yeast β -glucan-enriched yogurt sol 3.
Example 4
The raw materials of the yoghourt soyabean 4 rich in yeast β -glucan and amino acid comprise, by weight, 20 parts of skimmed milk powder, 0.1 part of trehalose, 10 parts of whey powder, 0.1 part of modified starch, 5 parts of baking powder, 0.1 part of yeast β -glucan, 10 parts of fructo-oligosaccharide, 5 parts of a monoglyceride and diglycerol fatty acid ester emulsifier and 0.1 part of acetylated starch phosphate thickener.
Example 5
The raw materials of the yoghourt soyabean 5 rich in yeast β -glucan and amino acid comprise, by weight, 0.1 part of skimmed milk powder, 20 parts of trehalose, 0.1 part of whey powder, 10 parts of modified starch, 0.1 part of baking powder, 5 parts of yeast β -glucan, 0.1 part of fructo-oligosaccharide, 0.1 part of mono-diglycerol fatty acid ester emulsifier and 10 parts of acetylated starch phosphate thickener.
Comparative example 1
The preparation method of the yogurt soluble bean rich in yeast β -glucan comprises the following steps:
1) weighing 17 parts of skimmed milk powder, 10 parts of trehalose, 5 parts of whey powder, 3 parts of modified starch, 1 part of baking powder, 2 parts of yeast β -glucan and 2 parts of fructo-oligosaccharide according to the weight parts;
2) mixing: putting the skimmed milk powder, trehalose, whey powder and modified starch into a batching tank, adding water and mixing uniformly;
3) preheating: heating the mixed ingredients to 75 ℃, and then filtering;
4) homogenizing: homogenizing the prepared materials at 70 deg.C under 20 MPa;
5) and (3) sterilization: heating the homogenized material for sterilization at 90 deg.C for 8 min; 6) cooling and inoculating: cooling to 50 ℃ after sterilization, and adding fermentation powder;
7) fermentation: fermenting the inoculated semi-finished product at 45 deg.C for 5h until the acidity reaches 70 ° T, rapidly cooling to below 4 deg.C, and refrigerating;
8) mixing and emulsifying, namely stirring and demulsifying the fermented yoghourt, mixing and uniformly stirring the weighed yeast β -glucan and fructo-oligosaccharide, slowly adding the mixture into the demulsified yoghourt, and uniformly stirring the mixture for later use;
9) freezing: pouring the uniformly mixed materials into an ice cream machine for freezing treatment to change the mixed liquid into a semi-solid product, so as to facilitate the product molding;
10) paving a tray: pouring the frozen material into a mould for forming, and putting the mould into an aluminum tray;
11) vacuum freeze drying: conveying the spread product into a closed container of a vacuum freeze drying system for drying and dehumidifying;
12) subpackaging and packaging, namely subpackaging the selected product into small packages according to gram weight requirements, and then packaging to obtain the yeast β -glucan-enriched yogurt dissolved beans.
The yogurt dissolving bean performance tests prepared in examples 1-5 and comparative example 1 and test results
1) Flavor and taste
To further illustrate the product, the yogurt beans produced in the above 3 examples and comparative examples were evaluated in comparison, and 30 persons, 10 persons in the laboratory, and 20 persons in the customer survey were randomly selected by the experimenter, and the evaluation criteria were as follows:
TABLE 1
| Scoring item | Scoring criteria | Full mark |
| Sensory form | Smooth surface, bright light purple color, and uniform size | 10 |
| Taste and flavor | Has crisp mouthfeel, is instantly melted in the mouth, has milk fragrance and characteristic yoghourt fragrance and taste | 10 |
| Sweetness by acidity | The proportion of sour and sweet is proper | 10 |
| Diversification of nutrition collocation | Reasonable matching and richer nutrition and taste | 10 |
TABLE 2 nutritional taste scores for yogurt beans obtained in examples 1-5 and comparative example 1
| Sensory form | Taste and flavor | Sweetness by acidity | Diversification of nutrition collocation | |
| Example 1 | 9 minutes | 10 minutes | 7 points of | 9 minutes |
| Example 2 | 8 is divided into | 9 minutes | 8 is divided into | 10 minutes |
| Example 3 | 9 minutes | 10 minutes | 9 minutes | 10 minutes |
| Example 4 | 8 is divided into | 9 minutes | 8 is divided into | 9 minutes |
| Example 5 | 9 minutes | 8 is divided into | 8 is divided into | 8 is divided into |
| Comparative example 1 | 6 minutes | 9 minutes | 8 is divided into | 6 minutes |
According to evaluation results, the yogurt soluble bean has good sensory taste and has great advantages in nutrition collocation, probiotic diversity, eating mode and carrying convenience. In particular, the product made in example 3 had the highest flavor mouthfeel score.
2) Stability of Yeast β -glucan in the products of examples 1-3 and comparative example 1
The products of examples 1 to 3 and comparative example 1 were each allowed to stand at a light-shielded and sealed room temperature for 1 day, 5 days, 10 days, 30 days, 60 days, 90 days, and 120 days, and then the yeast β -glucan content in the products was measured, and the recovery rate of yeast β -glucan was used to show the stability of yeast β -glucan in the products.
Recovery ratio (%) of yeast β -glucan was MMeasuring/MAdding×100％；
Wherein M isMeasuringAnd MAddingThe amount of yeast β -glucan added and the amount detected in the product were expressed separately.
The pretreatment and detection method of the sample is referred to national standard QB/T4572-2013.
TABLE 3 recovery of yeast β -glucan after standing for different days for the products obtained in examples 1 to 3 and comparative examples 1 to 2
| Sample (I) | 1 day | 5 days | 10 days | 30 days | 60 days | 90 days | 120 days |
| Example 1 | 94.5％ | 92.1％ | 91.7％. | 90.1％ | 89.2％ | 88.8％ | 87.0％ |
| Example 2 | 95.0％ | 93.1％ | 91.1％ | 90.0％ | 89.6％ | 87.9％ | 86.1％ |
| Example 3 | 96.1％ | 94.1％ | 92.5％ | 91.1％ | 90.6％ | 89.1％ | 88.1％ |
| Comparative example 1 | 50.1％ | 35.1％ | 25.1％ | 15.7％ | 10.1％ | 6.0％ | 2.1％ |
From the above table, it can be seen that the yeast β -glucan in the lysosome of the yoghurt prepared by the method has good stability, and the loss amount of the yeast β -glucan is within 14% after the yoghurt is placed for 120 days.
Other parts not described in detail are prior art. Although the present invention has been described in detail with reference to the above embodiments, it is only a part of the embodiments of the present invention, not all of the embodiments, and other embodiments can be obtained without inventive step according to the embodiments, and the embodiments are within the scope of the present invention.
Claims (6)
1. The raw materials of the yoghourt dissolving bean rich in yeast β -glucan and amino acid comprise, by weight, 0.1-20 parts of skimmed milk powder, 0.1-20 parts of trehalose, 0.1-10 parts of whey powder, 0.1-10 parts of modified starch, 0.1-5 parts of fermentation powder, 0.1-5 parts of yeast β -glucan, 0.1-10 parts of fructo-oligosaccharide, 0.1-5 parts of monoglyceride and diglyceride fatty acid ester emulsifier and 0.1-10 parts of acetylated starch phosphate thickener.
2. The yeast β -glucan and amino acid-rich yoghurt bean curd according to claim 1, which is characterized in that the raw materials comprise 8-15 parts by weight of skimmed milk powder, 8-15 parts by weight of trehalose, 1-5 parts by weight of whey powder, 2-4 parts by weight of modified starch, 0.1-3 parts by weight of baking powder, 0.5-2 parts by weight of yeast β -glucan, 1-3 parts by weight of fructo-oligosaccharide, 1-3 parts by weight of mono-diglycerol fatty acid ester and 2-8 parts by weight of acetylated starch phosphate.
3. The yoghourt dissolving bean rich in yeast β -glucan and amino acid according to claim 1 or 2, wherein the leavening agent consists of lactic acid bacteria and yeast extract, and the weight ratio of the lactic acid bacteria to the yeast extract is 1: 1-2.
4. The yoghourt soyabean curd rich in yeast β -glucan and amino acid according to claim 3, wherein the raw materials comprise, by weight, 12 parts of skimmed milk powder, 9 parts of trehalose, 5 parts of whey powder, 3 parts of modified starch, 1 part of baking powder, 2 parts of yeast β -glucan, 1 part of fructo-oligosaccharide, 1 part of mono-diglycerol fatty acid ester and 6 parts of acetylated starch phosphate, wherein the leavening agent comprises lactic acid bacteria and yeast extract, and the weight ratio of the leavening agent to the yeast extract is 1: 1-2.
5. The method for preparing the yoghourt dissolving bean rich in the yeast β -glucan and the amino acid according to claim 1 is characterized by comprising the following steps:
1) weighing 0.1-20 parts of skimmed milk powder, 0.1-20 parts of trehalose, 0.1-10 parts of whey powder, 0.1-10 parts of modified starch, 0.1-5 parts of baking powder, 0.1-5 parts of yeast β -glucan, 0.1-10 parts of fructo-oligosaccharide, 0.1-5 parts of monoglyceride and diglyceride fatty acid ester emulsifier and 0.1-10 parts of acetylated starch phosphate thickener in parts by weight;
2) mixing: putting the skimmed milk powder, trehalose, whey powder and modified starch into a batching tank, adding water and mixing uniformly;
3) preheating: heating the mixed ingredients to 60-85 ℃, and then filtering;
4) homogenizing: homogenizing the prepared materials at 70 deg.C under 20 MPa;
5) and (3) sterilization: heating the homogenized material for sterilization, wherein the sterilization condition is 90-95 ℃ and 5-10 min;
6) cooling and inoculating: cooling to 50 ℃ after sterilization, and adding fermentation powder;
7) fermentation: fermenting the inoculated semi-finished product at 45 deg.C for 5h until the acidity reaches 70 ° T, rapidly cooling to below 4 deg.C, and refrigerating;
8) mixing and emulsifying, namely stirring and demulsifying the fermented yoghourt, mixing and uniformly stirring the weighed yeast β -glucan, fructo-oligosaccharide, mono-diglycerol fatty acid ester and acetylated starch phosphate, slowly adding the mixture into the demulsified yoghourt, and uniformly stirring the mixture for later use;
9) freezing: pouring the uniformly mixed materials into an ice cream machine for freezing treatment to change the mixed liquid into a semi-solid product, so as to facilitate the product molding;
10) paving a tray: pouring the frozen material into a mould for forming, and putting the mould into an aluminum tray;
11) vacuum freeze drying: conveying the spread product into a closed container of a vacuum freeze drying system for drying and dehumidifying;
12) subpackaging and packaging: and subpackaging the selected product into small packages according to gram weight requirements, and then packaging the small packages.
6. The method for preparing the yeast β -glucan and amino acid-rich yogurt lysosome according to claim 5, wherein in the step 11), the vacuum freeze-drying system is divided into two stages of a freezing system and a vacuum heating drying system:
a. freezing: firstly, cooling to-40 ℃ within 6-8 h;
b. and (3) vacuum drying: heating and drying for 12-15 h under the condition that the vacuum degree is 0-60 Pa; the specific procedure is as follows: keeping the temperature at 20 ℃ for 1.5h, heating to 90 ℃ and keeping the temperature for 3.5 h; cooling to 80 deg.C, and maintaining at constant temperature for 2.5 h; cooling to 70 deg.C, and repelling for 2.5h at constant temperature; then the temperature is reduced to 50 ℃ and kept for 1.5 h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911206455.8A CN110859220A (en) | 2019-11-29 | 2019-11-29 | Yoghourt dissolving bean rich in yeast β -glucan and amino acid and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911206455.8A CN110859220A (en) | 2019-11-29 | 2019-11-29 | Yoghourt dissolving bean rich in yeast β -glucan and amino acid and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110859220A true CN110859220A (en) | 2020-03-06 |
Family
ID=69656990
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911206455.8A Pending CN110859220A (en) | 2019-11-29 | 2019-11-29 | Yoghourt dissolving bean rich in yeast β -glucan and amino acid and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110859220A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112450441A (en) * | 2020-12-01 | 2021-03-09 | 钟祥兴利食品股份有限公司 | Organic lentinan soluble bean for improving intestinal immunity and preparation method thereof |
| CN112544712A (en) * | 2020-12-01 | 2021-03-26 | 钟祥兴利食品股份有限公司 | Lentinan soluble bean for improving intestinal immunity of children by diet and preparation method thereof |
| CN117179052A (en) * | 2023-09-21 | 2023-12-08 | 日照长荣生物科技有限公司 | Freeze-dried infant yoghurt dissolved bean manufacturing method and forming equipment |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105660858A (en) * | 2016-01-15 | 2016-06-15 | 日照婴派食品有限公司 | Freeze-dried fruit, vegetable, cereal, and yogurt melts and processing method thereof |
| CN106578062A (en) * | 2016-12-19 | 2017-04-26 | 福建美食品有限公司 | Vacuum frozen-dried milk peas and preparation method thereof |
| CN106720331A (en) * | 2016-12-22 | 2017-05-31 | 重庆光大集团乳业股份有限公司 | A kind of acidified milk |
| CN106879820A (en) * | 2017-01-18 | 2017-06-23 | 徐州工程学院 | A kind of preparation method of fruit/vegetable yoghourt beans |
| CN109169903A (en) * | 2018-10-29 | 2019-01-11 | 黑龙江飞鹤乳业有限公司 | A kind of molten bean product of freeze-drying acidified milk and preparation method thereof containing Bifidobacterium |
| CN109497140A (en) * | 2018-11-28 | 2019-03-22 | 厦门格兰贝尔生物科技有限公司 | A kind of preparation method of high beta glucan oat Yoghourt |
| CN109924258A (en) * | 2019-04-26 | 2019-06-25 | 福建利众诚食品有限公司 | The preparation process of the molten beans of Yoghourt |
-
2019
- 2019-11-29 CN CN201911206455.8A patent/CN110859220A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105660858A (en) * | 2016-01-15 | 2016-06-15 | 日照婴派食品有限公司 | Freeze-dried fruit, vegetable, cereal, and yogurt melts and processing method thereof |
| CN106578062A (en) * | 2016-12-19 | 2017-04-26 | 福建美食品有限公司 | Vacuum frozen-dried milk peas and preparation method thereof |
| CN106720331A (en) * | 2016-12-22 | 2017-05-31 | 重庆光大集团乳业股份有限公司 | A kind of acidified milk |
| CN106879820A (en) * | 2017-01-18 | 2017-06-23 | 徐州工程学院 | A kind of preparation method of fruit/vegetable yoghourt beans |
| CN109169903A (en) * | 2018-10-29 | 2019-01-11 | 黑龙江飞鹤乳业有限公司 | A kind of molten bean product of freeze-drying acidified milk and preparation method thereof containing Bifidobacterium |
| CN109497140A (en) * | 2018-11-28 | 2019-03-22 | 厦门格兰贝尔生物科技有限公司 | A kind of preparation method of high beta glucan oat Yoghourt |
| CN109924258A (en) * | 2019-04-26 | 2019-06-25 | 福建利众诚食品有限公司 | The preparation process of the molten beans of Yoghourt |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112450441A (en) * | 2020-12-01 | 2021-03-09 | 钟祥兴利食品股份有限公司 | Organic lentinan soluble bean for improving intestinal immunity and preparation method thereof |
| CN112544712A (en) * | 2020-12-01 | 2021-03-26 | 钟祥兴利食品股份有限公司 | Lentinan soluble bean for improving intestinal immunity of children by diet and preparation method thereof |
| CN117179052A (en) * | 2023-09-21 | 2023-12-08 | 日照长荣生物科技有限公司 | Freeze-dried infant yoghurt dissolved bean manufacturing method and forming equipment |
| CN117179052B (en) * | 2023-09-21 | 2024-06-07 | 日照长荣生物科技有限公司 | Freeze-dried infant yoghurt dissolved bean manufacturing method and forming equipment |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104886256B (en) | A kind of pure walnut acidified milk and preparation method thereof | |
| CN102356899B (en) | Natural fruit and vegetable ferment beverage, and preparation method thereof | |
| CN110859220A (en) | Yoghourt dissolving bean rich in yeast β -glucan and amino acid and preparation method thereof | |
| CN105941624A (en) | Vacuum freeze-dried fruit-vegetable powder yoghurt and preparation method thereof | |
| CN101301009A (en) | Mixed unsalted butter and producing method thereof | |
| CN102972522B (en) | Probiotic milk and preparation method thereof | |
| CN106465749B (en) | A kind of acidified milk and preparation method thereof containing egg yolk liquid | |
| CN103918797B (en) | A kind of healthy fresh cheese and preparation method thereof | |
| Bchir et al. | Investigation of physicochemical, nutritional, textural, and sensory properties of yoghurt fortified with fresh and dried spirulina (Arthrospira platensis). | |
| CN110859218A (en) | Fruit and vegetable solid yoghourt dissolved bean product containing lutein ester and preparation method thereof | |
| CN110731382A (en) | Preparation method of passion fruit juice fermented milk beverage | |
| CN103689116B (en) | Preparation process of whey lactobacillus fermentation liquor with excellent whipping property | |
| CN103053990A (en) | Malt cream powder spice and preparation method thereof | |
| CN109122851A (en) | A kind of fruit acid milk powder and preparation method thereof | |
| CN105981778A (en) | New-flavor fermented egg tarts and making method thereof | |
| CN110999981A (en) | Cheese capable of being sucked by children and preparation method thereof | |
| Mukisa et al. | Proximate composition, acceptability and stability of probiotic dairy yoghurt containing cooking banana/matooke puree and Lactobacillus rhamnosus yoba. | |
| CN102422895A (en) | Fresh cheese for children and preparation method thereof | |
| CN105394175B (en) | A kind of solidification type yoghourt and preparation method thereof of cup drawn convenient for suction pipe | |
| CN109832593A (en) | A kind of fermentation fresh flower, containing its jam and their applications in Yoghourt | |
| CN108142555A (en) | A kind of suitable underage child drinks acidified milk and preparation method thereof | |
| CN107836494A (en) | A kind of passion fruit fermentation jam snowy mooncakes and preparation method thereof | |
| Jimoh et al. | Quality acceptability of wine produced from fermented tiger nut drink fortified with coconut milk | |
| RU2280991C2 (en) | Method for yogurt production | |
| GB2598703A (en) | Full fermentation method of organic or non-organic rice flour to release latent amino acids in a 24 hour process |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200306 |