CN110999970A

CN110999970A - Yogurt with brain strengthening and intelligence benefiting effects and preparation method thereof

Info

Publication number: CN110999970A
Application number: CN201911346262.2A
Authority: CN
Inventors: 倪凯
Original assignee: XUZHOU LVJIAN DAIRY CO Ltd
Current assignee: XUZHOU LVJIAN DAIRY CO Ltd
Priority date: 2019-12-24
Filing date: 2019-12-24
Publication date: 2020-04-14

Abstract

The invention belongs to the technical field of food processing, and particularly relates to yoghurt with brain-strengthening and intelligence-benefiting effects and a preparation method thereof. Every 1000 weight parts of the raw materials comprise: 830-840 parts of raw milk, 20-26 parts of cream, 70-80 parts of white granulated sugar, 6-9 parts of whey protein powder, 4-6 parts of concentrated milk protein powder, 0.5-1.5 parts of hydroxypropyl distarch phosphate, 0.3-0.5 part of taurine, 40-60 g of phosphatidylserine and 1-2 parts of pectin. The invention can not only enjoy nutrition and deliciousness, but also realize the effects of supplementing brain nutrition and enhancing memory by influencing the brain through the bacterium-intestine-brain axis, is especially suitable for children and young people in the growth and learning stages, and brings health to the body and joyful mood.

Description

Yogurt with brain strengthening and intelligence benefiting effects and preparation method thereof

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to yoghurt with brain-strengthening and intelligence-benefiting effects and a preparation method thereof.

Background

The yoghurt is a food which is very popular with people, has pure grade, is sour, sweet and tasty, particularly contains a large amount of active lactobacillus, can reject harmful bacteria in the digestive system of a human body and maintain beneficial flora in the intestinal tract of the human body, has the functions of nutrition and health care for the intestines and stomach of the human body, and is beneficial to the absorption of the nutrition by the human body, the digestion promotion and the appetite promotion. However, the stability of the product is often easily reduced due to the functional raw materials of the existing yoghurt, such as whey precipitation, stratification and other phenomena, the shelf life and shelf life of the product can also be influenced, and in addition, various yoghurt types exist in the market, most of the yoghurt types have the conventional functions of regulating the balance of human flora, improving the immunity, promoting the digestion and absorption, relieving allergy and the like, but additionally have the function of supplementing brain nutrition, and are particularly suitable for memory-enhancing probiotic yoghurt for children and young people in the growth and learning stages. Therefore, the development of the yoghurt which has the effects of strengthening brain and benefiting intelligence and meets the requirements of various aspects such as good flavor, taste, nutrition, stability, convenience of a production process and the like is very challenging and has sufficient market space.

Taurine plays an important role in the development process of brain nerve cells, can obviously promote the growth and development of a nervous system and the proliferation and differentiation of cells, promote the development of the brain of children and improve the memory function.

Phosphatidylserine is an active substance of cell membranes, especially present in brain cells. The functions of the medicine mainly include improving nerve cell function, regulating nerve pulse conduction, promoting brain fatigue recovery and improving brain memory function.

Disclosure of Invention

The invention aims to overcome the defects of the prior art and provides the yoghurt with the effects of strengthening brain and benefiting intelligence and the preparation method thereof, so that people can enjoy nutrition and delicious taste and realize the effects of supplementing brain nutrition and enhancing memory.

In order to achieve the purpose, the technical scheme adopted by the invention is as follows:

the yoghurt with the effects of strengthening brain and benefiting intelligence comprises the following raw materials in parts by weight per 1000: 830-840 parts of raw milk, 20-26 parts of cream, 70-80 parts of white granulated sugar, 6-9 parts of whey protein powder, 4-6 parts of concentrated milk protein powder, 0.5-1.5 parts of hydroxypropyl distarch phosphate, 0.3-0.5 part of taurine, 40-60 g of phosphatidylserine and 1-2 parts of pectin.

Preferably, the whey protein powder is one or two of WPC-80, WPC-34 and WPC-30.

Preferably, the whey protein powder is WPC-80 and WPC-34 in a mass ratio of (2-3): 1.

Preferably, the concentrated milk protein powder is two of MPC-70, MPC-80, MPC-50, MPC-65 and MPC-45.

Preferably, the concentrated milk protein powder is MPC-65 and MPC-70 in a mass ratio of (3-5): 1 or MPC-80 and MPC-45 in a mass ratio of (1-3): 1.

Preferably, the amount of the leaven is 60-180U per 1000kg of the raw material, and the leaven is two of Bifidobacterium bifidum (Bifidobacterium bifidum), Bifidobacterium lactis (Bifidobacterium lactis) and Bifidobacterium longum (Bifidobacterium longum).

Preferably, the leavening agent is a combination of Bifidobacterium bifidum (Bifidobacterium bifidum) and Bifidobacterium longum (Bifidobacterium).

The yoghurt with the effects of strengthening brain and developing intelligence is characterized by comprising the following steps:

(1) weighing white granulated sugar, whey protein powder, concentrated milk protein powder, hydroxypropyl distarch phosphate, taurine, phosphatidylserine and pectin according to the formula, and dry-mixing uniformly for later use;

(2) weighing cream according to the formula for later use;

(3) pumping 2/3 formula amount raw milk into a batching tank through a pipeline, heating to 55-65 ℃, starting stirring, slowly adding the mixed raw material in the step (1) and the dilute cream in the step (2), and uniformly mixing and stirring until the raw milk is dissolved;

(4) starting a circulating pump to enable the feed liquid in the material mixing tank to be subjected to shearing circulation, wherein the shearing circulation time is 5-15 min, and then pumping the feed liquid into a buffer tank;

(5) homogenizing the mixture obtained in the step (4) at high pressure, wherein the temperature of homogenization is 55-60 ℃, the secondary pressure is 20-40 bar, and the primary pressure is 180-200 bar;

(6) cooling the homogenized material liquid obtained in the step (5) to below 10 ℃, pumping the material liquid into a quantitative tank, adding the rest 1/3 formula amount of raw milk, and stirring for 5-15 min;

(7) sterilizing the ingredient milk obtained in the step (6) at 95 +/-2 ℃ for 5 min;

(8) cooling the sterilized auxiliary milk to 41-44 ℃, inoculating a leavening agent, fermenting in a tank, taking the condition that the acidity of the auxiliary milk in the tank is 70-76 DEG T, stirring and demulsifying for 2-4 min after finishing fermentation, and cooling to 15-25 ℃;

(9) pumping the fermented milk obtained in the step (8) into a high-level tank, stirring for 2-4 min, filling, sealing, and storing at 2-6 ℃.

Compared with the prior art, the invention has the following advantages and positive effects:

the invention can lead people to enjoy nutrition and delicious taste,the effects of supplementing brain nutrition and enhancing memory are realized by influencing the brain through the bacterium-intestine-brain axis, and the health-care pillow is particularly suitable for children and young people in the growth and learning stages, brings health to the body and brings joyful mood. The yogurt has high milk solids, strong yogurt curding capacity, high water holding capacity, excellent rheological properties such as firmness and viscosity, and the like, can effectively prevent whey from separating out, overcomes the defect of thin or greasy and fat mouthfeel of the existing yogurt, and has fresh, smooth and creamy fine and smooth mouthfeel. After the yoghurt product is prepared and placed for 1 week, no whey is separated out, and the microbiological detection is carried out, wherein the lactic acid bacteria is more than or equal to 1 multiplied by 10⁶CFU/g, coliform group is less than 1CFU/g, mould and yeast are less than 10CFU/g, and pathogenic bacteria are not detected. In addition, the physical and chemical index ranges (content%) of the yoghurt finished product are as follows: 3.70-4.20% of fat, 3.60-3.95% of protein and 7.20-8.50% of cane sugar.

Detailed Description

The invention is further illustrated by the following examples, which are not intended to limit the scope of the invention. The experimental methods without specifying specific conditions in the following examples were selected according to the conventional methods and conditions, or according to the commercial instructions.

In the following examples, the raw material criteria and their sources are as follows:

1. raw milk, which meets the raw milk purchasing standard of China, Guangming Dairy industry GmbH;

2. white granulated sugar, which meets the GB317-2006 first-level standard, Beijing sugar industry Co., Ltd;

3. whey protein powders WPC-80, WPC-34 and WPC-30, Daiha milk products (Shanghai) Co., Ltd;

4. concentrated milk protein powder MPC-80, MPC-50 and MPC-45, Hengyuansheng commercial products (Shanghai) Co., Ltd.;

5. concentrated milk protein powders MPC-70 and MPC-65, Danish Alla food materials Co., Ltd;

6. taurine and phosphatidylserine, food grade, wuhan quankang biotechnology limited.

7. A leaven of type BMY-05, freeze-dried concentrated powder of Bifidobacterium bifidum and Bifidobacterium longum, Danisco (China) Co., Ltd;

8. cream and pectin, beijing trilobate food processing ltd;

9. hydroxypropyl distarch phosphate, food grade, shanxi zhongnuo biotechnology ltd;

all the raw materials are purchased through a conventional market way, and the performance indexes of all the raw materials meet the requirements of relevant quality standards.

Example 1

The yoghurt with the effects of strengthening brain and benefiting intelligence comprises the following raw materials in parts by weight per 1000: 836.6 parts of raw milk, 23 parts of cream, 75 parts of white granulated sugar, 7.5 parts of whey protein powder, 5 parts of concentrated milk protein powder, 1 part of hydroxypropyl distarch phosphate, 0.4 part of taurine, 50g of phosphatidylserine and 1.5 parts of pectin.

The whey protein powder is WPC-80 and WPC-34 in a mass ratio of 2.5: 1.

The concentrated milk protein powder is MPC-65 and MPC-70 in a mass ratio of 4: 1.

The amount of the leaven is 120U per 1000kg of raw materials, and the leaven is the combination of Bifidobacterium bifidum and Bifidobacterium longum in any proportion.

(2) weighing cream according to the formula for later use;

(3) pumping 2/3 formula amount raw milk into a blending tank through a pipeline, heating to 60 ℃, starting stirring, slowly adding the mixed raw material of the step (1) and the dilute cream of the step (2), and uniformly mixing and stirring until the raw milk is dissolved;

(4) starting a circulating pump to enable the feed liquid in the material mixing tank to carry out shearing circulation, wherein the shearing circulation time is 10min, and then pumping the feed liquid into a buffer tank;

(5) homogenizing the product obtained in the step (4) at high pressure, wherein the homogenizing temperature is 58 ℃, the secondary pressure is 30bar, and the primary pressure is 190 bar;

(6) cooling the homogenized feed liquid obtained in the step (5) to 7 ℃, pumping the feed liquid into a quantitative tank, adding the rest 1/3 formula amount of raw milk, and stirring for 10 min;

(7) sterilizing the auxiliary milk obtained in the step (6) at 95 ℃ for 5 min;

(8) cooling the sterilized auxiliary milk to 42 ℃, inoculating a leavening agent, fermenting in a tank, taking the condition that the acidity of the auxiliary milk in the tank is 74 DEG T, stirring and demulsifying for 3min after finishing the fermentation, and cooling to 20 ℃;

(9) pumping the fermented milk obtained in the step (8) into a high-level tank, stirring for 3min, filling, sealing, and storing at 4 ℃.

Example 2

The whey protein powder is WPC-80 and WPC-34 in a mass ratio of 3: 1.

The concentrated milk protein powder is MPC-80 and MPC-45 in a mass ratio of 2: 1.

(2) weighing cream according to the formula for later use;

(3) pumping 2/3 formula amount raw milk into a batching tank through a pipeline, heating to 65 ℃, starting stirring, slowly adding the mixed raw material in the step (1) and the dilute cream in the step (2), and uniformly mixing and stirring until the raw milk is dissolved;

(4) starting a circulating pump to enable the feed liquid in the material mixing tank to carry out shearing circulation, wherein the shearing circulation time is 15min, and then pumping the feed liquid into a buffer tank;

(5) homogenizing the mixture obtained in the step (4) at high pressure, wherein the homogenizing temperature is 60 ℃, the secondary pressure is 40bar, and the primary pressure is 200 bar;

(6) cooling the homogenized feed liquid obtained in the step (5) to 9 ℃, pumping the feed liquid into a quantitative tank, adding the rest 1/3 formula amount of raw milk, and stirring for 15 min;

(7) sterilizing the auxiliary milk obtained in the step (6) at 97 ℃ for 5 min;

(8) cooling the sterilized auxiliary milk to 44 ℃, inoculating a leavening agent, fermenting in a tank, taking the condition that the acidity of the auxiliary milk in the tank is 76 DEG T, stirring and demulsifying for 4min after finishing the fermentation, and cooling to 25 ℃;

(9) pumping the fermented milk obtained in the step (8) into a high-level tank, stirring for 4min, filling, sealing, and storing at 6 ℃.

Example 3

The whey protein powder is WPC-80 and WPC-34 in a mass ratio of 2: 1.

The concentrated milk protein powder is MPC-65 and MPC-70 in a mass ratio of 3: 1.

(2) weighing cream according to the formula for later use;

(3) pumping 2/3 formula amount raw milk into a batching tank through a pipeline, heating to 55 ℃, starting stirring, slowly adding the mixed raw material in the step (1) and the dilute cream in the step (2), and uniformly mixing and stirring until the raw milk is dissolved;

(4) starting a circulating pump to enable the feed liquid in the material mixing tank to carry out shearing circulation, wherein the shearing circulation time is 5min, and then pumping the feed liquid into a buffer tank;

(5) homogenizing the product obtained in the step (4) at high pressure, wherein the homogenizing temperature is 55 ℃, the secondary pressure is 20bar, and the primary pressure is 180 bar;

(6) cooling the homogenized feed liquid obtained in the step (5) to 5 ℃, pumping the feed liquid into a quantitative tank, adding the rest 1/3 formula amount of raw milk, and stirring for 5-15 min;

(7) sterilizing the auxiliary milk obtained in the step (6) at 93 ℃ for 5 min;

(8) cooling the sterilized auxiliary milk to 41 ℃, inoculating a leavening agent, fermenting in a tank, taking the condition that the acidity of the auxiliary milk in the tank is 70 DEG T, stirring and demulsifying for 2min after finishing the fermentation, and cooling to 15 ℃;

(9) pumping the fermented milk obtained in the step (8) into a high-level tank, stirring for 2min, filling, sealing, and storing at 2 ℃.

Sensory evaluation

The yoghurt obtained in the embodiments 1-3 of the invention is evaluated by adopting an anonymous scoring mode and three-digit coding respectively, 10 experts with dairy product identification experience are invited to evaluate and score the 7 indexes of the state organization, smell, aftertaste, sweetness and sweetness, the mouthfeel, the viscosity and the product satisfaction degree of the product, and a 100-score scoring method is adopted, so that the higher the score is, the closer to the optimal characteristics of the product is, the better the score is.

TABLE 1 sensory evaluation terms and criteria

TABLE 2 evaluation results

Stability test

The stability test of the yogurt obtained in example 1 in shelf life is shown in Table 3 below, and includes storage at room temperature (25-28 ℃) and storage at refrigeration (4-8 ℃).

TABLE 3 product stability test over shelf life

As can be seen from table 3, the product was able to maintain its stability over shelf life.

The yogurt prepared in the examples 1 to 3 and placed for 1 week is subjected to microbial detection, and the detection results are that lactic acid bacteria are not less than 1 × 10⁶CFU/g, coliform group is less than 1CFU/g, mould and yeast are less than 10CFU/g, and pathogenic bacteria are not detected. The lactobacillus test standard is GB4789.35-2010 food safety national standard food microbiology test lactobacillus test, the escherichia coli test standard is GB4789.3-2010 food safety national standard food microbiology test coliform colony count, and the mould and yeast test standard is GB4789.15-2010 food safety national standard food microbiology test mould and yeast count.

Test for improving memory function

A subject: 150 volunteer students with self-sensory memory decline are high-grade two-grade students in Xuzhou city, and are aged 16-18 years. The volunteers had not taken the drugs or health products related to improving memory before.

Test protocol: the groups were randomly divided into 15 groups of 10 persons each, 1 control group and 3 example groups. The control group was designed as a blank, and 3 example groups each consumed the yogurt prepared in examples 1 to 3 above.

The eating way is as follows: the daily intake is 250ml for 3 months.

The test contents are as follows: after eating the yoghurt for 4 hours on day 90, tests are carried out, including directional memory, associative learning, free image memory, meaningless image recognization and portrait feature memory, and the tests are carried out in sequence, and are completed at one time, and the scores of all groups of volunteers are recorded and are subjected to significance analysis.

TABLE 4 results of the experiment

Note: p < 0.05, P < 0.01 compared to negative control.

The above experimental results show that: after the volunteers continuously take the yoghurt of the embodiment 1-3 for 90 days, the directional memory, the associative learning, the free image recollection, the meaningless image recollection and the portrait character recollection experimental scores are all improved, and the memory improvement of the volunteers has significant difference (P is less than 0.05), which fully shows that the yoghurt prepared by the method can effectively assist in improving the memory of the volunteers to be tested by controlling the content and the mass ratio of various components, and the volunteers are obviously energetic during eating.

The above embodiments are merely preferred embodiments of the present invention, and any simple modification, modification and substitution changes made to the above embodiments according to the technical spirit of the present invention are within the scope of the technical solution of the present invention.

Claims

1. The yoghurt with the effects of strengthening brain and benefiting intelligence is characterized by comprising the following raw materials in parts by weight per 1000: 830-840 parts of raw milk, 20-26 parts of cream, 70-80 parts of white granulated sugar, 6-9 parts of whey protein powder, 4-6 parts of concentrated milk protein powder, 0.5-1.5 parts of hydroxypropyl distarch phosphate, 0.3-0.5 part of taurine, 40-60 g of phosphatidylserine and 1-2 parts of pectin.

2. The yoghurt with the effects of strengthening brain and improving intelligence as claimed in claim 1, wherein the whey protein powder is one or two of WPC-80, WPC-34 and WPC-30.

3. The yoghurt with the effects of strengthening brain and improving intelligence as claimed in claim 2, wherein the whey protein powder is WPC-80 and WPC-34 in a mass ratio of (2-3): 1.

4. The yoghurt with the effects of strengthening brain and improving intelligence as claimed in claim 1, wherein the concentrated milk protein powder is two of MPC-70, MPC-80, MPC-50, MPC-65 and MPC-45.

5. The yoghurt with the effects of strengthening brain and improving intelligence as claimed in claim 4, wherein the concentrated milk protein powder is MPC-65 and MPC-70 in a mass ratio of (3-5): 1 or MPC-80 and MPC-45 in a mass ratio of (1-3): 1.

6. The yoghurt with the effects of strengthening brain and improving intelligence as claimed in claim 1, wherein the amount of the leaven is 60-180U per 1000kg of the raw materials, and the leaven is two of bifidobacterium bifidum, bifidobacterium lactis and bifidobacterium longum.

7. The yoghurt with the effects of strengthening brain and improving intelligence as claimed in claim 6, wherein the leaven is a combination of bifidobacterium bifidum and bifidobacterium longum.

8. The yoghurt with the effects of strengthening brain and benefiting intelligence of any one of claims 1 to 7, which comprises the following steps:

(2) weighing cream according to the formula for later use;