CN110870502A - Additive composition, application thereof, yoghourt product and method for measuring centrifugal sedimentation rate and sensory score of yoghourt product - Google Patents
Additive composition, application thereof, yoghourt product and method for measuring centrifugal sedimentation rate and sensory score of yoghourt product Download PDFInfo
- Publication number
- CN110870502A CN110870502A CN201810996128.6A CN201810996128A CN110870502A CN 110870502 A CN110870502 A CN 110870502A CN 201810996128 A CN201810996128 A CN 201810996128A CN 110870502 A CN110870502 A CN 110870502A
- Authority
- CN
- China
- Prior art keywords
- pectin
- content
- propylene glycol
- glycol alginate
- product
- 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
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 125
- 230000001953 sensory effect Effects 0.000 title claims abstract description 41
- 238000000034 method Methods 0.000 title claims abstract description 40
- 239000000203 mixture Substances 0.000 title claims abstract description 27
- 239000000654 additive Substances 0.000 title claims abstract description 25
- 230000000996 additive effect Effects 0.000 title claims abstract description 23
- 238000004062 sedimentation Methods 0.000 title claims abstract description 22
- 239000001814 pectin Substances 0.000 claims abstract description 81
- 229920001277 pectin Polymers 0.000 claims abstract description 81
- 235000010987 pectin Nutrition 0.000 claims abstract description 81
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 72
- 239000005017 polysaccharide Substances 0.000 claims abstract description 72
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 71
- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 claims abstract description 69
- 239000000770 propane-1,2-diol alginate Substances 0.000 claims abstract description 69
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 claims abstract description 69
- 244000068988 Glycine max Species 0.000 claims abstract description 65
- 235000015140 cultured milk Nutrition 0.000 claims abstract description 27
- 238000001556 precipitation Methods 0.000 claims abstract description 25
- 235000019640 taste Nutrition 0.000 claims abstract description 11
- 150000004676 glycans Chemical class 0.000 claims abstract 19
- 235000013336 milk Nutrition 0.000 claims description 24
- 239000008267 milk Substances 0.000 claims description 24
- 210000004080 milk Anatomy 0.000 claims description 24
- 238000002360 preparation method Methods 0.000 claims description 19
- 238000011156 evaluation Methods 0.000 claims description 12
- 238000012417 linear regression Methods 0.000 claims description 12
- 239000000796 flavoring agent Substances 0.000 claims description 11
- 235000019634 flavors Nutrition 0.000 claims description 11
- 150000002148 esters Chemical class 0.000 claims description 9
- 235000020185 raw untreated milk Nutrition 0.000 claims description 9
- 230000008569 process Effects 0.000 abstract description 10
- 235000013365 dairy product Nutrition 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 76
- 150000004804 polysaccharides Chemical class 0.000 description 53
- 230000002195 synergetic effect Effects 0.000 description 6
- 238000005119 centrifugation Methods 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 238000005259 measurement Methods 0.000 description 4
- 239000005862 Whey Substances 0.000 description 3
- 102000007544 Whey Proteins Human genes 0.000 description 3
- 108010046377 Whey Proteins Proteins 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000009467 reduction Effects 0.000 description 3
- 235000019587 texture Nutrition 0.000 description 3
- -1 arabinogalactan Chemical class 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 235000020247 cow milk Nutrition 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000000378 dietary effect Effects 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- SATHPVQTSSUFFW-UHFFFAOYSA-N 4-[6-[(3,5-dihydroxy-4-methoxyoxan-2-yl)oxymethyl]-3,5-dihydroxy-4-methoxyoxan-2-yl]oxy-2-(hydroxymethyl)-6-methyloxane-3,5-diol Chemical compound OC1C(OC)C(O)COC1OCC1C(O)C(OC)C(O)C(OC2C(C(CO)OC(C)C2O)O)O1 SATHPVQTSSUFFW-UHFFFAOYSA-N 0.000 description 1
- 229920000189 Arabinogalactan Polymers 0.000 description 1
- 239000001904 Arabinogalactan Substances 0.000 description 1
- 229920002230 Pectic acid Polymers 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 229920001284 acidic polysaccharide Polymers 0.000 description 1
- 150000004805 acidic polysaccharides Chemical class 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 235000019312 arabinogalactan Nutrition 0.000 description 1
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 235000015138 kumis Nutrition 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 239000010318 polygalacturonic acid Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000006920 protein precipitation Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000004088 simulation Methods 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
- G01N33/0001—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00 by organoleptic means
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
- G01N33/02—Food
- G01N33/04—Dairy products
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Physics & Mathematics (AREA)
- Polymers & Plastics (AREA)
- Medicinal Chemistry (AREA)
- Microbiology (AREA)
- Analytical Chemistry (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- General Physics & Mathematics (AREA)
- Immunology (AREA)
- Pathology (AREA)
- Dairy Products (AREA)
Abstract
The invention relates to the field of dairy products, in particular to an additive composition, application thereof, a yogurt product and a method for measuring the centrifugal sedimentation rate and sensory score of the yogurt product. The composition contains pectin, propylene glycol alginate and soybean polysaccharide, wherein the weight ratio of the pectin to the propylene glycol alginate to the soybean polysaccharide is 2-10:2-14: 5-20. The yoghurt product contains fermented milk and the additive composition, and relative to 100 weight parts of yoghurt product, the content of pectin is 0.02-0.1 weight part, the content of propylene glycol alginate is 0.02-0.14 weight part, and the content of soybean polysaccharide is 0.05-0.2 weight part. The additive combination of the invention can greatly reduce the centrifugal precipitation rate in the storage process of the yoghourt product, simultaneously improve the stability of the yoghourt product in the storage process, overcome the rapid decrease of the viable count or the pH value, and simultaneously improve the taste of the yoghourt product.
Description
Technical Field
The invention relates to the field of dairy products, in particular to an additive composition for a yoghourt product, application of the additive composition in reducing the centrifugal sedimentation rate of the yoghourt product, improving the storage stability of the yoghourt, improving the mouthfeel and flavor of the yoghourt and slowing down the reduction of pH and viable count in the storage process of the yoghourt, the yoghourt product and a method for measuring the centrifugal sedimentation rate and the sensory score of the yoghourt product.
Background
Sour mare's milk, also known as chege (Chegee, Chige), mare's wine, Airag (Arrag), etc., in mongolian languages. The traditional fermented mare milk is an acidic low-alcohol-content milk beverage prepared by taking fresh mare milk as a raw material and naturally fermenting the fresh mare milk together with microorganisms such as lactic acid bacteria or saccharomycetes and the like. As for the traditional fermented mare milk, most of the fermented mare milk is made by families of herdsmen, the quality guarantee period is short, and the storage stability of the product is poor. Because the preparation process is natural fermentation, the structure of the microbial community is complex. Little understanding is available about the microbial diversity, the dynamic change of community structure, the functions and the interaction mechanism in the fermentation process, and the product is difficult to be produced in a standardized and industrialized way. The sour mare milk produced by different herdsmen families and different batches has larger difference in taste, flavor and texture. During the storage process, the pH value is continuously reduced because active microorganisms in the fresh-keeping agent also grow, and the fresh-keeping agent produces sour and sour taste. Therefore, the stability of the finished yogurt during storage is poor, and floating of fat, precipitation of protein, and separation of whey, etc. generally occur.
Disclosure of Invention
In order to overcome the above defects existing in the prior art, namely, to improve the stability of the yogurt product during storage, slow down the number of viable bacteria and the rapid decrease of the pH value, and improve the taste and flavor of the yogurt product, the invention provides, in a first aspect, an additive composition for the yogurt product, wherein the additive composition contains pectin, propylene glycol alginate and soybean polysaccharide, and the weight ratio of the pectin, the propylene glycol alginate and the soybean polysaccharide is 2-10:2-14: 5-20.
In a second aspect of the invention, the application of the additive composition as described above in reducing the centrifugal sedimentation rate of a yogurt product, improving the storage stability of yogurt, improving the mouthfeel and flavor of yogurt, and slowing down the decrease of pH and viable count of yogurt during storage is provided.
According to a third aspect of the invention, a yoghurt product is provided, which comprises fermented milk and the additive composition, wherein the content of pectin, propylene glycol alginate and soybean polysaccharide is 0.02-0.1, 0.02-0.14 and 0.05-0.2, respectively, based on 100 parts by weight of the yoghurt product.
Meanwhile, the invention also provides a method for measuring the centrifugal precipitation rate and the sensory score of the yoghourt product taking pectin, propylene glycol alginate and soybean polysaccharide as additives, and the method can be used for rapidly knowing the centrifugal precipitation rate and the sensory score of the yoghourt product through the content of each component in the additive in the yoghourt product without specific experimental measurement, thereby saving manpower and material resources.
Accordingly, in a fourth aspect of the present invention, there is provided a method of determining the sedimentation rate of a yoghurt preparation, which method comprises:
(1) adding a plurality of parts of pectin with different weights, a plurality of parts of propylene glycol alginate with different weights and a plurality of parts of soybean polysaccharide with different weights into fermented milk to obtain a plurality of parts of yogurt products, wherein the content of pectin in the yogurt products is defined as A, the content of propylene glycol alginate is defined as B, and the content of soybean polysaccharide is defined as C;
(2) placing the multiple yoghourt products obtained in the step (1) for 20-25 hours at the temperature of 2-6 ℃, measuring the centrifugal precipitation rate Y1, then performing linear fitting according to the obtained centrifugal precipitation rate Y1, the content A of pectin in the yoghourt products, the content B of propylene glycol alginate and the content C of soybean polysaccharide to obtain a multiple linear regression equation 1,
(3) adding pectin, propylene glycol alginate and soybean polysaccharide into raw milk, standing at 2-6 ℃ for 20-25 hours to obtain a yogurt product to be tested, and obtaining the centrifugal precipitation rate of the yogurt product to be tested according to the added pectin content, the propylene glycol alginate content and the soybean polysaccharide content by the equation 1.
In a fifth aspect of the invention, there is provided a method of determining a sensory score of a yoghurt product, the method comprising:
(1) adding a plurality of parts of pectin with different weights, a plurality of parts of propylene glycol alginate with different weights and a plurality of parts of soybean polysaccharide with different weights into fermented milk to obtain a plurality of parts of yogurt products, wherein the content of pectin in the yogurt products is defined as A, the content of propylene glycol alginate is defined as B, and the content of soybean polysaccharide is defined as C;
(2) placing the multiple yoghourt products obtained in the step (1) for 20-25 hours at the temperature of 2-6 ℃, scoring the taste and flavor by a professional sensory evaluation panel, then performing linear fitting according to the obtained scoring result Y2, the pectin content A, the propylene glycol alginate content B and the soybean polysaccharide content C in the yoghourt products to obtain a multiple linear regression equation 2,
(3) adding pectin, propylene glycol alginate and soybean polysaccharide into raw milk, standing at 2-6 ℃ for 20-25 hours to obtain a yogurt product to be tested, and obtaining the sensory score of the yogurt product to be tested according to the added pectin content, the propylene glycol alginate content and the soybean polysaccharide content by the equation 2.
The inventor of the invention finds that when pectin, Propylene Glycol Alginate (PGA) and soybean polysaccharide are added into fermented milk, particularly mare milk, the original defects of the components can be overcome, an excellent synergistic effect can be achieved, the centrifugal precipitation rate of a yoghourt product in the storage process can be greatly reduced, the stability of the yoghourt product in the storage process is improved, the rapid reduction of the viable count or pH value is overcome, and the mouthfeel of the yoghourt product is improved. In addition, when the composition of pectin, PGA and soybean polysaccharide is added into fermented milk, the method for determining the centrifugal precipitation rate and the sensory score in the yoghourt product can quickly know the centrifugal precipitation rate and the sensory score of the yoghourt product without specific experimental determination, so that manpower and material resources are saved, the accuracy of the determination result is high, and scientific guidance can be provided for the evaluation of the yoghourt product.
Drawings
FIG. 1 is a flow chart of a specific preparation process of a fermented mare milk.
Detailed Description
The endpoints of the ranges and any values disclosed herein are not limited to the precise range or value, and such ranges or values should be understood to encompass values close to those ranges or values. For ranges of values, between the endpoints of each of the ranges and the individual points, and between the individual points may be combined with each other to give one or more new ranges of values, and these ranges of values should be considered as specifically disclosed herein.
According to the first aspect of the invention, the additive composition for the yoghourt product is provided, and the additive composition contains pectin, propylene glycol alginate and soybean polysaccharide, wherein the weight ratio of the pectin to the propylene glycol alginate to the soybean polysaccharide is 2-10:2-14: 5-20.
In the invention, pectin, propylene glycol alginate and soybean polysaccharide are used as additives to be added into the yoghourt product, the ratio of the pectin to the propylene glycol alginate to the soybean polysaccharide is controlled to be 2-10:2-14:5-20, and the three can play a complementary role, so that the effect that 1+1 is more than 2 is realized, namely, the stability of the yoghourt product in the storage process is improved, the quick reduction of the viable count and the pH value of the yoghourt product is slowed down, the centrifugal precipitation rate of the yoghourt product is reduced, and the taste and the flavor of the yoghourt product are improved. When the ratio of the three is out of the above range, the synergistic effect cannot be achieved. In addition, the inventor of the invention also finds that the synergistic effect between pectin and soybean polysaccharide is particularly obvious.
In the invention, in order to further promote the synergistic effect of the pectin, the propylene glycol alginate and the soybean polysaccharide, the weight ratio of the pectin to the propylene glycol alginate to the soybean polysaccharide is 8-10:4-8: 12-18; preferably 8:6: 12.
According to a preferred embodiment of the invention, the pectin is a high ester pectin. Wherein, the high ester pectin refers to pectin with the esterification degree higher than 50 percent, and preferably 65-75 percent.
The soybean polysaccharide is soluble soybean polysaccharide, has a known meaning in the field, and is specifically water-soluble dietary cellulose prepared by performing processes such as enzymolysis extraction, separation, refining, sterilization, drying and the like on bean dregs obtained in the process of preparing and separating soybean protein or bean curd, wherein the water-soluble dietary cellulose is a similar spheroid which is composed of polysaccharides such as arabinogalactan, arabinosan, acidic polysaccharide and the like, takes rhamnogalacturonic acid and high polygalacturonic acid as main chains, and takes galactan and arabinose as side chains for combination.
In the research process, the inventor of the invention finds that when the yoghourt product is a mare milk yoghourt product, the synergistic effect of the pectin, the propylene glycol alginate and the soybean polysaccharide is better.
The additive composition provided by the invention can achieve the above effect in any yoghurt product, but the inventor of the invention finds that the additive composition is particularly suitable for the fermented mare milk, and the above effect is more prominent in the fermented mare milk.
According to a second aspect of the present invention, there is provided a use of the additive composition as described above in reducing the centrifugal sedimentation rate of a yoghurt product, improving the storage stability of yoghurt, improving the mouthfeel and flavor of yoghurt, and slowing down the decrease in pH and viable count of yoghurt during storage.
Preferably, the yoghurt is mare's yoghurt.
According to a third aspect of the present invention, there is provided a yoghurt product comprising fermented milk and an additive composition as described above, wherein the content of pectin is 0.02-0.1 parts by weight, the content of propylene glycol alginate is 0.02-0.14 parts by weight, and the content of soy polysaccharide is 0.05-0.2 parts by weight, relative to 100 parts by weight of the yoghurt product.
Preferably, the content of pectin is 0.08-0.1 part by weight, the content of propylene glycol alginate is 0.04-0.08 part by weight, and the content of soybean polysaccharide is 0.12-0.18 part by weight, relative to 100 parts by weight of the yoghurt product; more preferably, the content of pectin, the content of propylene glycol alginate and the content of soybean polysaccharide are respectively 0.08 part by weight, 0.06 part by weight and 0.12 part by weight, respectively, relative to 100 parts by weight of the yoghurt product.
Preferably, the fermented milk is mare milk fermented milk.
Preferably, the pectin is a high ester pectin.
The inventor of the invention finds that the storage of the yoghourt product is carried out at the temperature of 2-6 ℃, the change of the centrifugal precipitation rate of the yoghourt product is not large within the storage time period of 20-25 hours, and the centrifugal precipitation rate within the time period is measured, so that the storage stability of the yoghourt product can be accurately reflected.
Thus, according to a fourth aspect of the present invention, there is provided a method of determining the sedimentation rate of a yoghurt preparation, the method comprising:
(1) adding a plurality of parts of pectin with different weights, a plurality of parts of propylene glycol alginate with different weights and a plurality of parts of soybean polysaccharide with different weights into fermented milk to obtain a plurality of parts of yogurt products, wherein the content of pectin in the yogurt products is defined as A, the content of propylene glycol alginate is defined as B, and the content of soybean polysaccharide is defined as C;
(2) placing the multiple yoghourt products obtained in the step (1) for 20-25 hours at the temperature of 2-6 ℃, measuring the centrifugal precipitation rate Y1, then performing linear fitting according to the obtained centrifugal precipitation rate Y1, the content A of pectin in the yoghourt products, the content B of propylene glycol alginate and the content C of soybean polysaccharide to obtain a multiple linear regression equation 1,
(3) adding pectin, propylene glycol alginate and soybean polysaccharide into raw milk, standing at 2-6 ℃ for 20-25 hours to obtain a yogurt product to be tested, and obtaining the centrifugal precipitation rate of the yogurt product to be tested according to the added pectin content, the propylene glycol alginate content and the soybean polysaccharide content by the equation 1.
According to the present invention, the determination method of the centrifugal precipitation rate can be performed according to a conventional method in the art, and preferably, the determination method of the precipitation rate is as follows:
weighing 10g of yoghourt sample in a graduated centrifuge tube, centrifuging at 3500r/min for 20min, standing for 10min, and pouring out the supernatant to determine the residual mass.
The inventor of the invention finds that the sensory score of the yoghourt product is not changed greatly when the yoghourt product is stored at the temperature of 2-6 ℃ and the storage time is 20-25 hours, and the sensory score in the time period is measured, so that the mouthfeel and the flavor of the yoghourt product can be reflected accurately.
Accordingly, in a fifth aspect of the present invention, there is provided a method of determining a sensory score of a yoghurt product, the method comprising:
(1) adding a plurality of parts of pectin with different weights, a plurality of parts of propylene glycol alginate with different weights and a plurality of parts of soybean polysaccharide with different weights into fermented milk to obtain a plurality of parts of yogurt products, wherein the content of pectin in the yogurt products is defined as A, the content of propylene glycol alginate is defined as B, and the content of soybean polysaccharide is defined as C;
(2) placing the multiple yoghourt products obtained in the step (1) for 20-25 hours at the temperature of 2-6 ℃, scoring the taste and flavor by a professional sensory evaluation panel, then performing linear fitting according to the obtained scoring result Y2, the pectin content A, the propylene glycol alginate content B and the soybean polysaccharide content C in the yoghourt products to obtain a multiple linear regression equation 2,
(3) adding pectin, propylene glycol alginate and soybean polysaccharide into raw milk, standing at 2-6 ℃ for 20-25 hours to obtain a yogurt product to be tested, and obtaining the sensory score of the yogurt product to be tested according to the added pectin content, the propylene glycol alginate content and the soybean polysaccharide content by the equation 2.
According to the present invention, the professional sensory panel may be a group of persons who specialize in sensory evaluation of samples. Preferred sensory evaluation methods in the present invention include:
a sensory panel was composed of 10 persons, and the fermented milk samples were evaluated in terms of color, texture, smell, and taste, respectively. With a percentile scale, a higher score represents a better product. The evaluation method comprises the following steps: the sample is placed in a transparent cup, the color and the tissue state are observed under the condition of sufficient light, then the smell is smelled, and then the mouth is rinsed and the taste is tasted. Sensory evaluation criteria are shown in the following table.
Sensory evaluation criteria
According to a preferred embodiment of the present invention, the software Design Expert8.0.6.0 is used to automatically fit the measured centrifugation and sedimentation rates and sensory scores to the pectin, propylene glycol alginate and soy polysaccharide content in a multiple linear regression equation, to obtain a multiple linear regression equation for the centrifugation and sedimentation rates and a linear regression equation for the sensory scores, respectively. The method as above further comprising correlating a computer containing said fitted multiple linear regression equation. The method of correlating is well known to those skilled in the art, for example, a CDF file is created from the fitted multiple linear regression equation. In this case, when the contents of the added pectin, the propylene glycol alginate and the soybean polysaccharide are known, and a corresponding CDF file is selected, the model in the CDF file can be automatically calculated according to the contents of the input pectin, the propylene glycol alginate and the soybean polysaccharide, and finally, the centrifugal precipitation rate and the sensory score are directly displayed on a computer.
In order to further improve the accuracy of the measurement method according to the methods of the fourth and fifth aspects, the fermented milk is preferably a mare milk fermented milk.
In order to further improve the accuracy of the assay according to the methods of the fourth and fifth aspects as described above, the pectin is preferably a high-ester pectin.
According to the above aspects of the present invention, the preparation method of the mare milk fermented milk can be performed according to the conventional raw milk preparation method in the art, and preferably, the preparation flow of the fermented mare milk is shown in fig. 1.
Examples
In the following examples and comparative examples,
the method for measuring the centrifugal precipitation rate comprises the following steps:
weighing 10g of yoghourt sample in a graduated centrifuge tube, centrifuging at 3500r/min for 20min, standing for 10min, and pouring out the supernatant to determine the residual mass.
Sensory evaluation:
a sensory panel was composed of 10 persons, and the fermented milk samples were evaluated in terms of color, texture, smell, and taste, respectively. With a percentile scale, a higher score represents a better product. The evaluation method comprises the following steps: the sample is placed in a transparent cup, the color and the tissue state are observed under the condition of sufficient light, then the smell is smelled, and then the mouth is rinsed and the taste is tasted.
Sensory evaluation criteria
High ester pectins were purchased from sbackeck (china) under the following commercial numbers: 115H.
Propylene glycol alginate was purchased from Qingdao Mingyue algae Co., Ltd, cat #: 1816.
soybean polysaccharide was purchased from fujianweibo food ltd, cat #: and (B) type.
Preparation example 1
The preparation of the fermented mare milk was carried out in the manner of fig. 1, wherein the fermentation temperature was about 40 ℃ and the inoculum size of the fermentation strain was 3%.
Preparation example 2
The fermented milk was prepared according to the method of preparation example 1, except that the mare's milk was replaced with cow's milk to obtain cow's milk fermented milk.
Example 1
A yogurt product was obtained by adding a stabilizer comprising high-ester pectin, propylene glycol alginate and soybean polysaccharide to the preheated milk of preparation example 1 according to table 1, and then the resulting mixture was allowed to stand at about 4 ℃ for 24 hours, and then the centrifugal sedimentation rate and the sensory score of each sample were measured.
TABLE 1
And respectively fitting the centrifugal precipitation rate Y1 and the sensory score Y2 with the contents of pectin, propylene glycol alginate and soybean polysaccharide by using software Design Extert8.0.6.0 to respectively obtain the following multiple linear regression equations.
Y1＝13.70+3.26A+0.11B-0.85C-0.91AB-2.38AC+1.98BC-4.10A2-0.084B2-1.35C2Equation (1);
Y2＝87.91-3.42A-0.88B+0.85C-1.79AB+2.93AC+1.07BC-10.76A2-8.65B2-1.93C2equation (2).
Wherein A represents the concentration of high-ester pectin, B represents the concentration of propylene glycol alginate, and C represents the concentration of soybean polysaccharide.
Example 2
To 100 parts by weight of the raw milk of preparation example 1, 0.08 parts by weight of high ester pectin, 0.06 parts by weight of propylene glycol alginate, and 0.12 parts by weight of soybean polysaccharide were added to obtain a yogurt product, and the resulting mixture was left at about 4 ℃ for 24 hours, and then the centrifugal sedimentation rate and the sensory score of each sample were measured, respectively, and the results were shown in table 2 by carrying out 7 experiments in parallel while performing calculations using the above equations 1 and 2.
Example 3
Preparation of yogurt products and measurement of centrifugal sedimentation rate and sensory score were performed according to the method of example 2, except that the fermented milk was the milk fermented milk prepared in preparation example 2.
Example 4
Yogurt preparation and measurement of the centrifugal sedimentation rate and sensory score were carried out as in example 2, except that pectin was added in an amount of 0.08 parts by weight, propylene glycol alginate was added in an amount of 0.04 parts by weight, and soybean polysaccharide was added in an amount of 0.18 parts by weight.
Example 5
Yogurt preparation and measurement of the centrifugal sedimentation rate and sensory score were carried out as in example 2, except that pectin was added in an amount of 0.10 parts by weight, propylene glycol alginate was added in an amount of 0.08 parts by weight, and soybean polysaccharide was added in an amount of 0.12 parts by weight.
TABLE 2
As can be seen from Table 2 above, the centrifugation and sedimentation rates and sensory scores calculated by the above-obtained equations of the present invention can substantially truly reflect the actual centrifugation and sedimentation rates and sensory scores of the samples, thereby rapidly obtaining the centrifugation and sedimentation rates and sensory scores of the samples with known contents of the respective components. Furthermore, as can be seen from the comparison of example 2 with example 3, the additive composition of the invention and the simulation equation are more applicable to the mare milk samples, and as can be seen from the comparison of example 2 with examples 4-5, the synergistic effect of pectin, propylene glycol alginate and soy polysaccharide is more significant within the preferred ranges.
Comparative example
Yogurt products were obtained by adding high ester pectin, propylene glycol alginate and soybean polysaccharide to the preheated raw milk of preparation example 1 according to table 3, and then the obtained mixture was left at about 4 ℃ for 24 hours, and then the centrifugal sedimentation rate and sensory score of each sample were measured, respectively, and the results are shown in table 3.
TABLE 3
As can be seen from table 3, the use of high ester pectin, propylene glycol alginate and soy polysaccharide 3 showed superior characteristics to any 1. When one of them is added alone, the performance is rather deteriorated as the amount added is increased.
Test example
The yogurt products and fermented mare milk prepared in examples 2 to 5 and comparative examples 17 to 19 were stored at 4 ℃ and 25 ℃ respectively, and the pH and acidity, the number of lactic acid bacteria and the number of yeast bacteria were measured for 0 day, 7 days, 14 days, 21 days and 28 days respectively, and the results are shown in Table 4, while the whey precipitation and precipitation were measured for 1 day, 3 days, 7 days, 14 days, 21 days and 28 days, and the results are shown in Table 5.
TABLE 4
TABLE 5
As can be seen from tables 4 and 5, the additive composition provided by the present invention can more effectively slow down the decrease of pH and the increase of acidity during the storage of yogurt, and simultaneously reduce the washing out of whey and the formation of precipitate, and in the most preferred case of the present invention, the performance can be further improved.
The preferred embodiments of the present invention have been described above in detail, but the present invention is not limited thereto. Within the scope of the technical idea of the invention, many simple modifications can be made to the technical solution of the invention, including combinations of various technical features in any other suitable way, and these simple modifications and combinations should also be regarded as the disclosure of the invention, and all fall within the scope of the invention.
Claims (10)
1. An additive composition for yoghourt products is characterized by comprising pectin, propylene glycol alginate and soybean polysaccharide, wherein the weight ratio of the pectin to the propylene glycol alginate to the soybean polysaccharide is 2-10:2-14: 5-20.
2. The composition of claim 1, wherein the weight ratio of pectin, propylene glycol alginate and soy polysaccharide is 8-10:4-8: 12-18; preferably 8:6: 12;
preferably, the pectin is a high ester pectin.
3. Use of the additive composition according to claim 1 or 2 for reducing the sedimentation rate of yoghurt preparations, improving the storage stability of yoghurt, improving the mouthfeel and flavor of yoghurt, and slowing down the decrease in pH and viable count during the storage of yoghurt.
4. A yoghurt product comprising fermented milk and the additive composition according to claim 1 or 2, wherein the content of pectin, propylene glycol alginate and soybean polysaccharide is 0.02 to 0.14 parts by weight, respectively, per 100 parts by weight of the yoghurt product.
5. Yogurt product according to claim 4, wherein the pectin is present in an amount of 0.08-0.1 parts by weight, the propylene glycol alginate is present in an amount of 0.04-0.08 parts by weight, and the soy polysaccharide is present in an amount of 0.12-0.18 parts by weight, relative to 100 parts by weight of the yogurt product;
preferably, the content of pectin, propylene glycol alginate and soybean polysaccharide is 0.08, 0.06 and 0.12 parts by weight respectively to 100 parts by weight of the yoghurt product.
6. Yoghurt product in accordance with claim 4 or 5, wherein the fermented milk is a mare's milk fermented milk.
7. A method of determining the centrifugal sedimentation rate of a yogurt product, the method comprising:
(1) adding a plurality of parts of pectin with different weights, a plurality of parts of propylene glycol alginate with different weights and a plurality of parts of soybean polysaccharide with different weights into fermented milk to obtain a plurality of parts of yogurt products, wherein the content of pectin in the yogurt products is defined as A, the content of propylene glycol alginate is defined as B, and the content of soybean polysaccharide is defined as C;
(2) placing the multiple yoghourt products obtained in the step (1) for 20-25 hours at the temperature of 2-6 ℃, measuring the centrifugal precipitation rate Y1, then performing linear fitting according to the obtained centrifugal precipitation rate Y1, the content A of pectin in the yoghourt products, the content B of propylene glycol alginate and the content C of soybean polysaccharide to obtain a multiple linear regression equation 1,
(3) adding pectin, propylene glycol alginate and soybean polysaccharide into raw milk, standing at 2-6 ℃ for 20-25 hours to obtain a yogurt product to be tested, and obtaining the centrifugal precipitation rate of the yogurt product to be tested according to the added pectin content, the propylene glycol alginate content and the soybean polysaccharide content by the equation 1.
8. A method of determining the sensory score of a yoghurt product, which method comprises:
(1) adding a plurality of parts of pectin with different weights, a plurality of parts of propylene glycol alginate with different weights and a plurality of parts of soybean polysaccharide with different weights into fermented milk to obtain a plurality of parts of yogurt products, wherein the content of pectin in the yogurt products is defined as A, the content of propylene glycol alginate is defined as B, and the content of soybean polysaccharide is defined as C;
(2) placing the multiple yoghourt products obtained in the step (1) for 20-25 hours at the temperature of 2-6 ℃, scoring the taste and flavor by a professional sensory evaluation panel, then performing linear fitting according to the obtained scoring result Y2, the pectin content A, the propylene glycol alginate content B and the soybean polysaccharide content C in the yoghourt products to obtain a multiple linear regression equation 2,
(3) adding pectin, propylene glycol alginate and soybean polysaccharide into raw milk, standing at 2-6 ℃ for 20-25 hours to obtain a yogurt product to be tested, and obtaining the sensory score of the yogurt product to be tested according to the added pectin content, the propylene glycol alginate content and the soybean polysaccharide content by the equation 2.
9. The method according to claim 7 or 8, wherein the fermented milk is a mare's milk fermented milk.
10. The method according to any one of claims 7-9, wherein the pectin is a high ester pectin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810996128.6A CN110870502A (en) | 2018-08-29 | 2018-08-29 | Additive composition, application thereof, yoghourt product and method for measuring centrifugal sedimentation rate and sensory score of yoghourt product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810996128.6A CN110870502A (en) | 2018-08-29 | 2018-08-29 | Additive composition, application thereof, yoghourt product and method for measuring centrifugal sedimentation rate and sensory score of yoghourt product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110870502A true CN110870502A (en) | 2020-03-10 |
Family
ID=69714657
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810996128.6A Pending CN110870502A (en) | 2018-08-29 | 2018-08-29 | Additive composition, application thereof, yoghourt product and method for measuring centrifugal sedimentation rate and sensory score of yoghourt product |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110870502A (en) |
Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH057458A (en) * | 1991-07-02 | 1993-01-19 | San Ei Chem Ind Ltd | Acidic protein food |
| EP1281321A1 (en) * | 2000-05-09 | 2003-02-05 | Kabushiki Kaisha Yakult Honsha | Stable acidic milk drinks, process for producing the same and additive for acidic milk drinks to be used therein |
| CN101731338A (en) * | 2009-12-31 | 2010-06-16 | 内蒙古伊利实业集团股份有限公司 | Tea extract-containing acidophilous milk and preparation method thereof |
| CN102550667A (en) * | 2010-12-21 | 2012-07-11 | 内蒙古蒙牛乳业（集团）股份有限公司 | Preparation method of carbonated lactobacillus beverage |
| CN102934689A (en) * | 2012-09-04 | 2013-02-20 | 中华全国供销合作总社杭州茶叶研究所 | Green tea yogurt and preparation method thereof |
| CN103385298A (en) * | 2013-08-12 | 2013-11-13 | 张松波 | Yoghourt containing active polysaccharides and preparation method thereof |
| CN103503995A (en) * | 2013-09-18 | 2014-01-15 | 西华大学 | Process for preparing mixed rice bran milk beverage |
| JP2014039542A (en) * | 2012-07-25 | 2014-03-06 | Sanei Gen Ffi Inc | Whip yogurt |
| CN104255930A (en) * | 2014-09-29 | 2015-01-07 | 内蒙古农业大学 | Probiotics active soybean milk beverage and preparation method thereof |
| CN105123930A (en) * | 2015-10-16 | 2015-12-09 | 光明乳业股份有限公司 | Yoghourt drunk at room temperature and preparing method of yoghourt |
| CN107997118A (en) * | 2017-11-21 | 2018-05-08 | 厦门欧凯科技有限公司 | A kind of room temperature brown drinking yoghourt stabilizer, room temperature brown drinking yoghourt and preparation method thereof |
-
2018
- 2018-08-29 CN CN201810996128.6A patent/CN110870502A/en active Pending
Patent Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH057458A (en) * | 1991-07-02 | 1993-01-19 | San Ei Chem Ind Ltd | Acidic protein food |
| EP1281321A1 (en) * | 2000-05-09 | 2003-02-05 | Kabushiki Kaisha Yakult Honsha | Stable acidic milk drinks, process for producing the same and additive for acidic milk drinks to be used therein |
| CN101731338A (en) * | 2009-12-31 | 2010-06-16 | 内蒙古伊利实业集团股份有限公司 | Tea extract-containing acidophilous milk and preparation method thereof |
| CN102550667A (en) * | 2010-12-21 | 2012-07-11 | 内蒙古蒙牛乳业（集团）股份有限公司 | Preparation method of carbonated lactobacillus beverage |
| JP2014039542A (en) * | 2012-07-25 | 2014-03-06 | Sanei Gen Ffi Inc | Whip yogurt |
| CN102934689A (en) * | 2012-09-04 | 2013-02-20 | 中华全国供销合作总社杭州茶叶研究所 | Green tea yogurt and preparation method thereof |
| CN103385298A (en) * | 2013-08-12 | 2013-11-13 | 张松波 | Yoghourt containing active polysaccharides and preparation method thereof |
| CN103503995A (en) * | 2013-09-18 | 2014-01-15 | 西华大学 | Process for preparing mixed rice bran milk beverage |
| CN104255930A (en) * | 2014-09-29 | 2015-01-07 | 内蒙古农业大学 | Probiotics active soybean milk beverage and preparation method thereof |
| CN105123930A (en) * | 2015-10-16 | 2015-12-09 | 光明乳业股份有限公司 | Yoghourt drunk at room temperature and preparing method of yoghourt |
| CN107997118A (en) * | 2017-11-21 | 2018-05-08 | 厦门欧凯科技有限公司 | A kind of room temperature brown drinking yoghourt stabilizer, room temperature brown drinking yoghourt and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| JINRU LIU: "Comparison on the Effect of High-Methoxyl Pectin or", 《AGRICULTURAL AND FOOD CHEMISRY》 * |
| 李小林等: "可溶性大豆多糖在花生蛋白奶中的应用研究", 《现代食品科技》 * |
| 李志泰: "酸奶后酵过程中酸度的控制", 《食品科技》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106579318B (en) | Baking-resistant egg-free salad sauce with long shelf life and preparation method and application thereof | |
| CN103202448B (en) | Convenient preparation method of fermented pickled Chinese cabbage | |
| CN102047959B (en) | Yoghurt containing fruit vinegar and preparation method thereof | |
| CN103602611A (en) | Lactobacillus plantarum with high aminotransferase activity and application of lactobacillus plantarum in cheese | |
| CN107094891A (en) | A kind of passion fruit local flavor solidification type yoghourt and preparation method thereof | |
| CN102907494A (en) | Method for preparing needle mushroom lactic acid fermented beverage | |
| CN109797078A (en) | A kind of processing technology of wax apple fruit wine | |
| CN107581519B (en) | Low-mutton-smell mutton fermented sausage product | |
| CN104186684B (en) | One kind bleu cheese and preparation method thereof | |
| CN103462124B (en) | Apple whey soluble dietary fiber beverage and preparation method thereof | |
| CN110870502A (en) | Additive composition, application thereof, yoghourt product and method for measuring centrifugal sedimentation rate and sensory score of yoghourt product | |
| CN105820968B (en) | One plant of lactobacillus paracasei and its application | |
| CN107307029A (en) | A kind of fruits and vegetables extract the preparation method and application of yeast fermented pasta | |
| CN103966131A (en) | Lactobacillus plantarum with high peptidase activity and application thereof | |
| CN106962486A (en) | A kind of yoghourt stabilizer containing flaxseed gum and its application in Yoghourt is prepared | |
| CN106434367B (en) | A kind of monascus purpureus bacterial strain, the method that fermentation yogurt is prepared using it and fermentation yogurt obtained | |
| Ghosh | Comparative study on nutritional profile analysis of herbal yogurt | |
| CN113907135A (en) | Phellinus igniarius flavored yogurt and preparation method thereof | |
| CN113355197A (en) | Milk white spirit with easily absorbed nutritional ingredients and preparation method thereof | |
| CN106665846A (en) | Tara gum-containing yoghurt stabilizing agent and application thereof to preparation of yoghurt | |
| CN104642554B (en) | Fresh red rice cheese and preparation method thereof | |
| CN111838315A (en) | Preparation method of barley seedling powder fermented milk-containing beverage | |
| CN107581265B (en) | Low-fat cheddar cheese with high cholesterol-reducing activity and preparation method thereof | |
| CN1907047B (en) | Goat milk acid curd and its preparing method | |
| KR101026102B1 (en) | Walnut cake using persimmon and manufacturing method thereof |
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 | ||
| CB03 | Change of inventor or designer information |
Inventor after: Liu Wenjun Inventor after: Meng Hebilige Inventor after: Dan Tong Inventor before: Liu Wenjun Inventor before: Meng Hebilige Inventor before: Zhang Heping Inventor before: Zhu Na, et al. |
|
| CB03 | Change of inventor or designer information | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200310 |
|
| RJ01 | Rejection of invention patent application after publication |