CN111213719A - Composition and application thereof in preparing yoghourt - Google Patents
Composition and application thereof in preparing yoghourt Download PDFInfo
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- CN111213719A CN111213719A CN201811423626.8A CN201811423626A CN111213719A CN 111213719 A CN111213719 A CN 111213719A CN 201811423626 A CN201811423626 A CN 201811423626A CN 111213719 A CN111213719 A CN 111213719A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
- A23C9/1216—Other enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1322—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
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Abstract
The invention belongs to the field of dairy products, and particularly relates to a first composition, which comprises sodium caseinate, whey protein and the following components (I) or (II): (I) a starter AiBi-s-4.01 from Russian Glyng Corp and optionally starter Advance2.0 from Danmark Hansen; (II) leaven T101004 and leaven XPL-40 produced by Hansen of Denmark. The invention also relates to the application of the composition in preparing yoghourt. The sodium caseinate and the whey protein in the composition can synergistically improve the oxidation resistance and/or the emulsification stability of the yoghourt, and the starter AiBi-s-4.01 and the optional starter Advance2.0 in the composition can reduce the lactose content of the yoghourt and simultaneously keep the viable count of lactic acid bacteria in the yoghourt at a higher level, and the composition improves the sensory evaluation quality of the yoghourt.
Description
Technical Field
The invention belongs to the field of dairy products, and particularly relates to a composition and application of the composition in preparation of yoghourt.
Background
Milk fat is important edible oil, tastes fragrant and smooth, has rich flavor and plays an important role in food consumption. With the improvement of living standard and health consciousness of people, due to the fact that the content of saturated fatty acid and cholesterol in milk fat is high, health is easily affected, the consumption of milk fat is reduced, and the surplus of milk fat and products thereof worldwide is caused and is expanded year by year. At present, how to fully utilize milk fat and increase the added value of milk fat has become an important research topic in the dairy industry.
The dilute cream is a milk fat, and fatty acid in the dilute cream is subjected to enzymolysis under the action of lipase to generate special fragrance, so that the enzymolyzed dilute cream is obtained. However, oxidation is likely to occur during the enzymolysis process of the dilute cream and during the storage process of the enzymolyzed dilute cream, which leads to browning or rancidity. The current application of the enzymatic dilute cream is mainly to be used as an additive to be added into baked foods such as bread, cakes and the like, and oxides contained in the enzymatic dilute cream are removed along with high-temperature baking, so that the oxidation problem of the enzymatic dilute cream does not cause great influence on the current practical application of the enzymatic dilute cream and does not attract attention. However, the inventor of the present invention found in research that the oxidation problem of the enzymatic cream not only affects the taste and mouthfeel of the dairy product containing the enzymatic cream, but also causes the dairy product to be easily browned and rancid, and in addition, the enzymatic cream in the dairy product has the problem of poor emulsion stability, causing the dairy product to be easily precipitated and layered. At present, the dairy product containing the enzymatic dilute cream has high oxidation resistance and high emulsion stability.
With the improvement of living standard and the improvement of health and nutrition requirements of people, dairy products are gradually accepted by consumers. Among them, yogurt is increasingly favored by consumers due to its unique flavor and good mouthfeel. The yogurt contains active lactobacillus, and has effects of promoting digestion and enhancing immunity. The yogurt is produced by lactic acid bacteria fermentation, and the used leaven generally comprises streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus and the like. During the fermentation process, the lactose in the raw milk is partially decomposed, so that the lactose content is reduced, but the prepared yoghourt still contains more lactose and cannot be drunk by people with serious lactose intolerance. Some researchers have tried to decompose lactose by adding lactase when preparing yogurt, but lactose is decomposed slowly by lactase, which prolongs the preparation time, and the researchers also found that the number of viable lactic acid bacteria in the prepared yogurt is greatly reduced. Therefore, at present, the development of a yogurt with low lactose content and high viable lactobacillus count is needed.
The concentrated yoghourt is prepared by concentrating raw material milk and fermenting, combines the probiotic function of common yoghourt and the nutrition and health function of high-index yoghourt, and has the functions of maintaining human health, enhancing immunity and preventing diseases.
Disclosure of Invention
The invention provides a composition, wherein sodium caseinate and whey protein can synergistically improve the oxidation resistance and/or emulsion stability of yogurt and improve the texture and flavor of yogurt; the starter AiBi-s-4.01 and the optional starter Advance2.0 in the composition can reduce the lactose content of the yoghurt and simultaneously keep the viable count of the lactic acid bacteria in the yoghurt at a higher level; moreover, the composition of the invention improves the sensory evaluation quality of the yoghurt.
The first aspect of the present invention relates to a first composition comprising sodium caseinate, whey protein and a component according to the following (i) or (ii):
(I) a starter AiBi-s-4.01 from Russian Glyng Corp and optionally starter Advance2.0 from Danmark Hansen;
(II) leaven T101004 and leaven XPL-40 produced by Hansen of Denmark.
In some embodiments of the first aspect of the present invention, the composition comprises one or more of the following 1) to 4):
1) the weight ratio of the sodium caseinate to the whey protein is 1 (1-10), preferably 1 (1-7), such as 1:1.5, 1:2, 1:3, 1:4, 1:5, 1:6, 1:8 and 1: 9;
2) in item (I), the ratio of the starter AiBi-s-4.01 to the starter Advance2.0 is (1-5): 1(U/U), preferably 1:1(U/U), such as 2:1(U/U), 3:1(U/U), 4:1 (U/U);
3) in Item (II), the ratio of the fermentation agent T101004 to the fermentation agent XPL-40 is (1-7): 1(U/U), preferably 2:1(U/U), such as 3:1(U/U), 4:1(U/U), 5:1(U/U), 6:1 (U/U);
4) the first composition further comprises a lipase.
In some embodiments of the first aspect of the invention, the lipase is Palatase20000L lipase manufactured by beijing novicent.
In the invention, the sodium caseinate is the sodium caseinate specified in national standard GB 1886.212-2016 (national food safety standard food additive sodium caseinate).
In some embodiments of the invention, the whey protein is provided in the form of a powder, i.e., whey protein powder.
In the invention, the whey protein powder is the whey protein powder specified in national standard GB 11674-2010 food safety national standard whey powder and whey protein powder.
In the invention, the sodium caseinate and the whey protein powder can be directly purchased and obtained from the market.
The second aspect of the invention relates to a method for preparing yoghourt, which adopts the fermentation raw material containing zymolytic cream; and before or during the dilute cream enzymolysis, adding sodium caseinate and whey protein into the enzymolysis system, wherein the weight ratio of the sodium caseinate to the whey protein is 1 (1-10), preferably 1 (1-7), such as 1:1.5, 1:2, 1:3, 1:4, 1:5, 1:6, 1:8 and 1: 9.
In some embodiments of the second aspect of the present invention, the method comprises one or more of the following (a) to (E):
(A) the total weight of the added sodium caseinate and whey protein is 0.1% to 3%, preferably 0.2% to 2%, such as 0.2%, 0.3%, 0.5%, 0.6%, 0.7%, 0.9%, 1%, 1.3%, 1.5%, 1.8%, 2%, 2.4%, 2.6%, 2.8%, 2.9% of the weight of the cream;
(B) carrying out enzymolysis by using Palatase20000L lipase produced by Beijing Novoverxin;
preferably, the added weight of Palatase20000L lipase is 0.04-3%, more preferably 0.1-2%, such as 0.06%, 0.08%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.2%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9%, 2.2%, 2.4%, 2.8%, 2.9% of the weight of the cream;
(C) the enzymolysis temperature is 25-56 deg.C, preferably 35-54 deg.C, such as 28 deg.C, 30 deg.C, 32 deg.C, 36 deg.C, 38 deg.C, 39 deg.C, 40 deg.C, 42 deg.C, 44 deg.C, 46 deg.C, 48 deg.C, 50 deg.C, 52 deg.C, 54 deg.C, 55 deg.;
(D) the enzymolysis time is 1-20 hours, preferably 1-10 hours, such as 2 hours, 4 hours, 6 hours, 7 hours, 8 hours, 9 hours, 11 hours, 13 hours, 15 hours, 17 hours, 18 hours, 19 hours;
(E) the cream is at least one of cow milk, goat milk, camel milk and reconstituted milk thereof, and is preferably cow milk.
In some embodiments of the second aspect of the invention, the bovine, ovine, camel milk does not comprise reconstituted milk.
In some embodiments of the second aspect of the present invention, in the method, the enzymatic creamer is prepared by:
① mixing cream with sodium caseinate, lactalbumin and Palatase20000L lipase to obtain mixture;
② carrying out enzymolysis on the mixture obtained in step ① to obtain an enzymolysis product;
③, carrying out enzyme deactivation treatment on the enzymolysis product obtained in step ② to obtain the enzymolysis cream.
In some embodiments of the second aspect of the present invention, the method further comprises a step ④ of homogenizing the enzymatic cream obtained in step ③ to obtain a homogeneous enzymatic cream.
In the invention, the cream can be directly purchased from the market or animal milk (such as milk) with no antibiotics and qualified index is separated by a cream separator; the operation of the cream separator to separate cream, among other things, is well known to those skilled in the art.
In the invention, the cream is the cream specified in the national standard GB19646-2010 'national food safety standard cream, cream and anhydrous cream'. In some embodiments of the second aspect of the present invention, the method employs a starter of item (i) or (ii) below:
(i) starter AiBi-s-4.01 from Russian Glynsilk and optional starter Advance2.0 from Hansen of Denmark;
(ii) leaven T101004 and leaven XPL-40 from Hansen of Denmark.
In some embodiments of the second aspect of the present invention, the method comprises one or more of the following (a) to (e):
(a) adopts a leavening agent AiBi-s-4.01 produced by Russian Glynsilk company and a leavening agent Advance2.0 produced by Hansen company of Denmark, and the proportion of the leavening agent AiBi-s-4.01 and the leavening agent Advance2.0 is (1-5) to 1(U/U), preferably 1:1(U/U), such as 2:1(U/U), 3:1(U/U) and 4:1 (U/U);
(b) adopting a leavening agent T101004 and a leavening agent XPL-40 which are produced by Hansen company of Danmark family, wherein the proportion of the leavening agent T101004 and the leavening agent XPL-40 is (1-7) to 1(U/U), preferably 2:1(U/U), such as 3:1(U/U), 4:1(U/U), 5:1(U/U) and 6:1 (U/U);
(c) the addition amount of the leaven in each ton of fermentation raw materials is 100-300U, preferably 150-260U, such as 120U, 140U, 160U, 180U, 210U, 230U, 250U, 270U and 290U;
(d) in the fermentation process, continuously introducing nitrogen into the fermentation system;
(e) when the pH value of the fermentation system reaches 4-6 (such as 4.2, 4.5, 4.6 or 4.8), the fermentation is finished.
In some embodiments of the second aspect of the present invention, the method comprises the steps of:
(1) mixing the enzymolyzed cream, the raw milk and optional food acceptable auxiliary materials to obtain a mixture;
(2) sterilizing the mixture obtained in the step (1) to obtain a sterilized material;
(3) and (3) fermenting the sterilized material obtained in the step (2) to obtain the yoghourt.
In some embodiments of the second aspect of the present invention, the food-acceptable excipient is selected from at least one of a vitamin supplement, a protein supplement, a fiber supplement, a sweetener, a thickener, a stabilizer, and a lipid, preferably a sweetener and a stabilizer.
In some embodiments of the second aspect of the present invention, the added amount of sweetener is 1% to 12%, for example 3%, 5%, 6%, 7%, 9%, 10% by weight of the starting milk or concentrated milk.
In some embodiments of the second aspect of the present invention, the stabilizer is added in an amount of 0.1% to 1%, for example 0.2%, 0.3%, 0.4%, 0.6%, 0.8%, 0.9% by weight of the starting milk or the concentrated milk.
In some embodiments of the second aspect of the invention, the enzymatic creamer is added in an amount of 0.8% to 10% by weight, e.g. 1%, 2%, 3%, 5%, 6%, 7%, 9%, 10% by weight of the starting milk or concentrated milk.
In some embodiments of the second aspect of the present invention, the sweetener is selected from at least one of sugar substitutes, fructose, glucose, oligosaccharides, sucrose, white granulated sugar, preferably white granulated sugar.
In some embodiments of the second aspect of the present invention, the stabilizer is selected from at least one of acetylated distarch adipate, whey protein powder, pectin and agar, preferably acetylated distarch adipate and pectin, or acetylated distarch adipate, agar and whey protein.
In some embodiments of the second aspect of the invention, the weight ratio of acetylated distarch adipate to pectin is (1-10: 1), such as 2:1, 3:1, 4:1, 5:1, 6:1, 8:1, 9: 1.
In some embodiments of the second aspect of the invention, the weight ratio of acetylated distarch adipate, agar and whey protein is (2-8: 1: 6), such as 6:1:3, 5:1:2, 8:1:4, 7:1: 5.
In the present invention, the vitamin supplement contains single or multiple vitamins, such as vitamin A, vitamin B1Vitamin B2Vitamin E, vitamin C, vitamin D, etc.
In the present invention, the protein supplement contains one or more proteins, such as milk protein concentrate, whey protein, and the like.
In the present invention, the fiber supplement contains one or more fibers, such as inulin, resistant dextrins, and the like.
In the present invention, the sweetener includes, but is not limited to sugar substitutes, fructose, glucose, oligosaccharides, sucrose, and white sugar. Wherein, sugar substitute includes but is not limited to sucralose, sorbitol, xylitol, and maltitol.
In the present invention, the stabilizer includes, but is not limited to, acetylated distarch adipate, whey protein powder, pectin, agar.
In the present invention, the fat and oil substances include, but are not limited to, butter fat, vegetable oil, enzymatic cream, and cream.
In some embodiments of the second aspect of the invention, the mixing temperature is from 40 ℃ to 80 ℃, e.g., 45 ℃, 50 ℃, 55 ℃, 60 ℃, 65 ℃, 70 ℃, 75 ℃.
In some embodiments of the second aspect of the present invention, the mixing time is 2 to 90 minutes, such as 5 minutes, 8 minutes, 10 minutes, 15 minutes, 17 minutes, 20 minutes, 25 minutes, 30 minutes, 35 minutes, 40 minutes, 45 minutes, 50 minutes, 55 minutes, 60 minutes, 70 minutes, 80 minutes, 85 minutes.
In some embodiments of the second aspect of the present invention, the sterilization is performed by high temperature treatment.
In some embodiments of the second aspect of the present invention, the high temperature treatment is performed by maintaining the temperature at 90 ℃ to 110 ℃ for 200 to 400 seconds.
In some embodiments of the second aspect of the present invention, the starting milk is selected from at least one of whole milk, partially skimmed milk, skimmed milk and reconstituted milk.
In the invention, the raw milk can be directly purchased from the market.
In the invention, the raw milk is derived from at least one animal of cattle, sheep and camels.
In some embodiments of the second aspect of the present invention, the method further comprises, before step (1), step (1-1): and concentrating the raw milk to obtain the concentrated milk liquid.
In some embodiments of the second aspect of the present invention, the volume ratio of the concentrated milk to the milk before concentration is 5 (6-15), such as 5:6, 5:7, 5:8, 5:9, 1:2, 5:11, 5:12, 5:13, 5: 14.
In some embodiments of the second aspect of the invention, the concentration is performed by a membrane filtration device.
In some embodiments of the second aspect of the present invention, the membrane filtration device is at least one selected from the group consisting of a microfiltration membrane filtration device, a nanofiltration membrane filtration device, an ultrafiltration membrane filtration device, and a reverse osmosis membrane filtration device, and is more preferably a reverse osmosis membrane filtration device.
In some embodiments of the second aspect of the present invention, the operating pressure of the membrane filtration device is 1 to 10bar, such as 2bar, 3bar, 4bar, 5bar, 6bar, 7bar, 8bar, 9 bar.
In some embodiments of the second aspect of the invention, the feed temperature to the membrane filtration device is between 5 ℃ and 20 ℃, e.g., 6 ℃, 7 ℃, 8 ℃, 9 ℃, 10 ℃, 11 ℃, 12 ℃, 13 ℃, 15 ℃, 16 ℃, 18 ℃, 19 ℃.
In some embodiments of the second aspect of the present invention, the feed flow rate to the membrane filtration device is 10 to 35 t/hr, such as 12 t/hr, 14 t/hr, 15 t/hr, 16 t/hr, 17 t/hr, 18 t/hr, 20 t/hr, 21 t/hr, 23 t/hr, 25 t/hr, 27 t/hr, 28 t/hr, 29 t/hr.
In some embodiments of the second aspect of the present invention, the raw milk is cleansed of milk prior to concentration.
In some embodiments of the second aspect of the invention, the milk is cleaned by means of a duplex filter.
In the present invention, the term "milk-free" means that mechanical impurities (such as hair and dust) in animal milk are removed and that epithelial cells and leukocytes in animal milk are removed.
In some embodiments of the second aspect of the present invention, the method further comprises, between steps (1) and (2), step (2-1): and (2) degassing the mixture obtained in the step (1) to obtain a degassed material.
In some embodiments of the second aspect of the present invention, the degassing treatment is performed by a degassing tank.
In some embodiments of the second aspect of the invention, the degassing temperature is 50 ℃ to 90 ℃, such as 53 ℃, 55 ℃, 57 ℃, 59 ℃, 60 ℃, 62 ℃, 65 ℃, 67 ℃, 70 ℃, 72 ℃, 74 ℃, 76 ℃, 78 ℃, 80 ℃, 81 ℃, 83 ℃, 85 ℃, 87 ℃, 88 ℃.
In some embodiments of the second aspect of the invention, the degassing pressure is from 10 to 30MPa, such as 12MPa, 14MPa, 15MPa, 16MPa, 18MPa, 20MPa, 22MPa, 24MPa, 26MPa, 25MPa, 27MPa, 29 MPa.
In some embodiments of the second aspect of the present invention, the method further comprises, between steps (2-1) and (2), step (2-2): and homogenizing the degassed material to obtain a homogenized material.
In some embodiments of the second aspect of the present invention, the homogenization process is performed by a homogenization system.
In some embodiments of the second aspect of the present invention, the primary pressure of the homogenization system is 130 to 240bar, such as 150bar, 160bar, 170bar, 180bar, 190bar, 200bar, 210bar, 230 bar.
In some embodiments of the second aspect of the present invention, the secondary pressure of the homogenisation system is between 10 and 70bar, such as 20bar, 30bar, 40bar, 50bar, 60 bar.
In some embodiments of the second aspect of the present invention, the method further comprises step (4): and (4) packaging and storing the yoghourt obtained in the step (3).
In some embodiments of the second aspect of the present invention, the package is filled and sealed.
In some embodiments of the second aspect of the invention, the packaging is performed by closing the aseptic filling equipment.
In some embodiments of the second aspect of the present invention, the filling is performed with nitrogen.
In some embodiments of the second aspect of the present invention, the storage is under refrigerated conditions.
In a third aspect, the invention relates to a yoghurt produced by the method of the second aspect of the invention.
In some embodiments of the third aspect of the present invention, the lactose content of the yoghurt is less than or equal to 2% (W/W), preferably less than or equal to 1.5% (W/W).
In some embodiments of the third aspect of the present invention, the yogurt has a viable count of lactic acid bacteria of 1.0 × 10 or more8CFU/g, preferably 1.0X 108～9.8×108CFU/g。
A fourth aspect of the invention relates to the use of a first composition according to the first aspect of the invention or a second composition as described below for the preparation of a yoghurt; the second composition comprises sodium caseinate and whey protein, and the weight ratio of the sodium caseinate to the whey protein is 1 (1-10), preferably 1 (1-7), such as 1:1.5, 1:2, 1:3, 1:4, 1:5, 1:6, 1:8 and 1: 9.
In some embodiments of the fourth aspect of the present invention, the lactose content of the yoghurt is less than or equal to 2% (W/W), preferably less than or equal to 1.5% (W/W).
In some embodiments of the fourth aspect of the present invention, the yogurt has a viable count of lactic acid bacteria of 1.0 × 10 or more8CFU/g, more preferably 1.0X 108～9.8×108CFU/g。
The raw materials and auxiliary materials of the invention are all conventional commodities which can be purchased from the market.
The invention has the following beneficial effects:
1. the sodium caseinate and the whey protein in the composition can synergistically improve the oxidation resistance and/or the emulsion stability of the yogurt.
2. The sodium caseinate and the whey protein in the composition can improve the tissue state and the flavor of the yoghourt.
3. The starter AiBi-s-4.01 and the optional starter Advance2.0 in the composition can reduce the lactose content of the yoghurt and simultaneously keep a high number of live lactic acid bacteria in the yoghurt.
4. The yogurt prepared by the invention has high sensory evaluation quality.
Detailed Description
Embodiments of the present invention will now be described more fully hereinafter with reference to the accompanying examples, in which some, but not all embodiments of the invention are shown. The following description of at least one exemplary embodiment is merely illustrative in nature and is in no way intended to limit the invention, its application, or uses. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The following examples and comparative examples use materials:
palatase20000L lipase: purchased from norway corporation, beijing;
t101004: purchased from hansen, denmark;
XPL-40: purchased from hansen, denmark;
advance 2.0: purchased from hansen, denmark;
AiBi-s-4.01: purchased from russian greens silk;
lactase: purchased from hansen, denmark;
lipase Lipase: purchased from ovco biotechnology limited, suzhou.
Example 1 preparation of yogurt 1
(1) Separating the milk without resistance and with qualified index by a milk fat separator to obtain cream and skim milk;
(2) adding sodium caseinate, whey protein powder and Palatase20000L lipase into the cream, and mixing to obtain a mixture, wherein the weight of the added sodium caseinate is 0.15% of the weight of the cream, the weight of the added whey protein powder is 0.6% of the weight of the cream, and the weight of the added Palatase20000L lipase is 0.4% of the weight of the cream; preserving the temperature of the mixture at 45 ℃ for 6 hours to obtain an enzymolysis product; pasteurizing (inactivating enzyme) the enzymolysis product, and homogenizing to obtain about 27g of enzymolysis cream;
(3) concentrating skimmed milk to 5/6 of original volume by reverse osmosis membrane treatment equipment to obtain 900g of concentrated skimmed milk; wherein, the operation conditions of the membrane treatment equipment are as follows: the operating pressure is 4bar, the feeding temperature is kept at 8 ℃, and the feeding flow is 20 t/h;
(4) adding the enzymolysis cream obtained in the step (2) into the concentrated skimmed milk obtained in the step (3), and stirring and melting the mixture at the temperature of 55-60 ℃ for 20-30 minutes to obtain a mixed material;
(5) degassing the mixed material obtained in the step (4) through a degassing tank at the degassing temperature of 60-70 ℃ and the degassing pressure of 18-20 MPa to obtain a degassed material;
(6) sending the degassed material obtained in the step (5) into a homogenizing system for homogenizing treatment, wherein the primary pressure of the homogenizing system is 180bar, and the secondary pressure of the homogenizing system is 40bar, so as to obtain a homogenized material; sterilizing the homogenized material at 95 +/-5 ℃ for 300s to obtain a sterilized material;
(7) cooling the sterilized materials to 42 ℃, adding a leavening agent (T101004 and XPL-40 in a ratio of 2:1) into the sterilized materials, and mixing to obtain a mixture, wherein the addition amount of the leavening agent is 200U/T (T represents ton); fermenting the mixture at 30 deg.C until pH reaches 4.55, and stopping fermentation to obtain yogurt 1; in the fermentation process, nitrogen is always filled into the fermentation tank through the sterile filtering device;
(8) filling and sealing the yoghourt 1 in closed aseptic filling equipment, and filling nitrogen gas during filling. The filled yoghourt is refrigerated at 6 ℃ and then cooked.
Example 2 preparation of yoghurt 2
(1) Separating the milk without resistance and with qualified index by a milk fat separator to obtain cream and skim milk;
(2) adding sodium caseinate, whey protein powder and Palatase20000L lipase into the cream, and mixing to obtain a mixture, wherein the weight of the added sodium caseinate is 0.15% of the weight of the cream, the weight of the added whey protein powder is 0.6% of the weight of the cream, and the weight of the added Palatase20000L lipase is 0.4% of the weight of the cream; preserving the temperature of the mixture at 45 ℃ for 6 hours to obtain an enzymolysis product; pasteurizing (inactivating enzyme) the enzymolysis product, and homogenizing to obtain about 27g of enzymolysis cream;
(3) concentrating skimmed milk to 5/6 of original volume by reverse osmosis membrane treatment equipment to obtain 900g of concentrated skimmed milk; wherein, the operation conditions of the membrane treatment equipment are as follows: the operating pressure is 4bar, the feeding temperature is kept at 8 ℃, and the feeding flow is 20 t/h;
(4) adding 70g of white granulated sugar, 3g of stabilizer (2.5g of acetylated distarch adipate, 0.5g of pectin) and the enzymolysis cream obtained in the step (2) into the concentrated skimmed milk obtained in the step (3), and stirring and melting materials at 55-60 ℃ for 20-30 minutes to obtain a mixed material;
(5) degassing the mixed material obtained in the step (4) through a degassing tank at the degassing temperature of 60-70 ℃ and the degassing pressure of 18-20 MPa to obtain a degassed material;
(6) sending the degassed material obtained in the step (5) into a homogenizing system for homogenizing treatment, wherein the primary pressure of the homogenizing system is 180bar, and the secondary pressure of the homogenizing system is 40bar, so as to obtain a homogenized material; sterilizing the homogenized material at 95 +/-5 ℃ for 300s to obtain a sterilized material;
(7) cooling the sterilized material to 42 ℃, adding a leavening agent (the ratio of T101004 to XPL-40 is 2:1) into the sterilized material, and mixing to obtain a mixture, wherein the addition amount of the leavening agent is 200U/T; fermenting the mixture at 30 deg.C until pH reaches 4.55, and stopping fermentation to obtain yogurt 2; in the fermentation process, nitrogen is always filled into the fermentation tank through the sterile filtering device;
(8) filling and sealing the yoghourt 2 in closed aseptic filling equipment, and filling nitrogen gas during filling. The filled yoghourt is refrigerated at 6 ℃ and then cooked.
Example 3 preparation of yogurt 3
(1) Separating the milk without resistance and with qualified index by a milk fat separator to obtain cream;
(2) adding sodium caseinate, whey protein powder and Palatase20000L lipase into the cream, and mixing to obtain a mixture, wherein the weight of the added sodium caseinate is 0.15% of the weight of the cream, the weight of the added whey protein powder is 0.6% of the weight of the cream, and the weight of the added Palatase20000L lipase is 0.4% of the weight of the cream; preserving the temperature of the mixture at 45 ℃ for 6 hours to obtain an enzymolysis product; pasteurizing (inactivating enzyme) the enzymolysis product, and homogenizing to obtain about 15g of enzymolysis cream;
(3) purifying milk without resistance and with qualified indexes by a duplex filter to obtain milk liquid; concentrating milk liquid to 5/12 of the original volume through reverse osmosis membrane treatment equipment to obtain 910g of concentrated milk; wherein, the operation conditions of the membrane treatment equipment are as follows: the operating pressure is 6bar, the feeding temperature is kept at 10 ℃, and the feeding flow is 25 t/h;
(4) adding 70g of white granulated sugar, 5g of stabilizer (acetylated distarch adipate 3g, agar 0.5g and lactalbumin 1.5g) and the enzymolysis cream obtained in the step (2) into the concentrated milk obtained in the step (3), and stirring and melting the materials at 55-60 ℃ for 20-30 minutes to obtain a mixed material;
(5) degassing the mixed material obtained in the step (4) through a degassing tank at the degassing temperature of 60-70 ℃ and the degassing pressure of 18-20 MPa to obtain a degassed material;
(6) sending the degassed material obtained in the step (5) into a homogenizing system for homogenizing treatment, wherein the primary pressure of the homogenizing system is 180bar, and the secondary pressure of the homogenizing system is 40bar, so as to obtain a homogenized material; sterilizing the homogenized material at 95 +/-5 ℃ for 300s to obtain a sterilized material;
(7) cooling the sterilized material to 42 ℃, adding a leavening agent (the ratio of T101004 to XPL-40 is 2:1) into the sterilized material, and mixing to obtain a mixture, wherein the addition amount of the leavening agent is 200U/T; fermenting the mixture at 30 deg.C until pH reaches 4.55, and stopping fermentation to obtain yogurt 3; in the fermentation process, nitrogen is always filled into the fermentation tank through the sterile filtering device;
(8) filling and sealing the yoghourt 3 in closed aseptic filling equipment, and filling nitrogen gas during filling. The filled yoghourt is refrigerated at 6 ℃ and then cooked.
Example 4 preparation of yogurt 4
And (3) replacing the equivalent amount of the leaven in the step (7) with leavens (Advance2.0 and AiBi-s-4.01, the ratio of the two is 1:1), and obtaining the yoghourt 4 by the same operation as the example 2.
Example 5 preparation of yogurt 5
The same amount of the starter in the step (7) was replaced with starter (Advance2.0 and AiBi-s-4.01 in a ratio of 1:1), and the rest was the same as in example 3 to obtain yogurt 5.
Example 6 preparation of yogurt 6
And (3) completely replacing the leavening agent in the step (7) with AiBi-s-4.01, wherein the addition amount of the leavening agent is still 200U/t, and the rest is the same as that in the example 2 to obtain the yoghourt 6.
Comparative example 1
And (3) adding no sodium caseinate and whey protein powder in the step (2), and obtaining the yogurt A by the same operation as the step (2).
Comparative example 2
And (3) replacing the whey protein powder in the step (2) with an equal amount of sodium caseinate, and obtaining the yogurt B by the same operation as the example 2.
Comparative example 3
And (3) replacing the sodium caseinate in the step (2) with an equal amount of whey protein powder, and obtaining the yogurt C by the same operation as the example 2.
Comparative example 4
The same procedure as in example 2 was repeated except that the Palatase20000L Lipase in step (2) was replaced with the same amount of conventional Lipase (Lipase Lipase), thereby obtaining yogurt D.
Comparative example 5
And (3) completely replacing the leavening agent in the step (7) with Advance2.0, wherein the addition amount of the leavening agent is still 200U/t, and the rest is the same as that in the example 2 to obtain the yoghourt E.
Comparative example 6
And (3) completely replacing all the leavening agents in the step (7) with commercially available streptococcus thermophilus and lactobacillus bulgaricus (the ratio of the streptococcus thermophilus to the lactobacillus bulgaricus is 1:1), adding the leavening agents at the amount of 200U/t, and obtaining the yoghourt F by the same steps as the example 2.
Comparative example 7
On the basis of comparative example 6, 0.5G lactase was also added in step (7), and the rest was the same as in comparative example 2, yielding yogurt G.
Experimental example 1 Oxidation resistance test
The results of testing the oxidation resistance of yoghurts 1-6 and A-C are shown in Table 1.
The detection method comprises the following steps: 1.0mL of absolute ethanol solution containing 1.865mmol/L o-diazaphenanthrene is put into a test tube with a plug, 2mL of 0.2M phosphate buffer solution (pH value of 7.4) and 1mL of sample are added and mixed well, and then 1.0mL of FeSO with the concentration of 1.865mmol/L is added4·7H2The O solution was mixed well and 1.0mL of 0.03% (v/v) H was added2O2And carrying out constant-temperature water bath at 37 ℃ for 60 minutes to obtain a mixed solution. The absorbance value of the mixed solution at 536nm is measured and recorded as AS(ii) a Replacing the sample with distilled water as a blank group, and measuring the absorbance value of 536nm and recording as Ab(ii) a Using distilled water to replace H2O2As the lesion group, an absorbance value of 536nm was measured and recorded as An。
The oxidation resistance of the sample was examined by calculating the hydroxyl radical scavenging rate according to the following formula, wherein the higher the hydroxyl radical scavenging rate is, the stronger the oxidation resistance is, and the lower the hydroxyl radical scavenging rate is, the weaker the oxidation resistance is:
hydroxyl radical scavenging rate (%) [ (As-A)n)/(Ab-An)]×100
TABLE 1
| Sample (I) | Hydroxyl radical scavenging rate (%) |
| Yoghurt 1 | 52.18 |
| Yoghurt 2 | 53.51 |
| Yoghurt 3 | 51.94 |
| Yoghurt 4 | 52.36 |
| Yoghurt 5 | 54.01 |
| Yoghurt 6 | 53.18 |
| Yogurt A | 8.47 |
| Yogurt B | 38.21 |
| Yogurt C | 37.95 |
As can be seen from Table 1, the oxidation resistance of the yoghurt of the invention is significantly higher than that of yoghurt A-C.
Experimental example 2 emulsion stability test
The results of testing the emulsion stability of yoghurts 1-6 and A-C using a LUM stability Analyzer from Rohm, Germany are shown in Table 2. Wherein a higher clarity index indicates a poorer stability of the sample and a lower clarity index indicates a better stability of the sample.
TABLE 2
As can be seen from Table 2, the emulsion stability of the yogurt of the present invention is significantly higher than that of the yogurt A-C.
EXAMPLE 3 lactose content measurement
The lactose contents of the yogurts 1-6 and the yogurts E-G were determined, and the results are shown in Table 3.
The detection method comprises the following steps: yogurt 1-6 and yogurt E-G were sampled, and the lactose content in each sample was determined using a lactose detection kit (GIN 714978) produced by Lactusens, Inc.
TABLE 3
| Sample (I) | Lactose content (% (W/W)) |
| Yoghurt 1 | 6.5 |
| Yoghurt 2 | 6.4 |
| Yoghurt 3 | 6.6 |
| Yoghurt 4 | 0.35 |
| Yoghurt 5 | 0.32 |
| Yoghurt 6 | 0.29 |
| Yoghurt E | 6.6 |
| Yogurt F | 6.7 |
| Yogurt G | 0.28 |
As can be seen from Table 3, the yogurt produced by the present invention using the AiBi-s-4.01 starter alone or the AiBi-s-4.01 starter in combination with Advance2.0 starter has a lower lactose content than yogurt produced by using other starter. The lactose content of the yoghurt produced by combining the starter streptococcus thermophilus and lactobacillus bulgaricus with lactase is similar to that of the yoghurt of the invention described above.
Experimental example 4 viable cell count measurement
The number of viable lactic acid bacteria in the yogurts 1-6 and the yogurts E-G is detected according to the national standard GB4789.2-2016 'determination of total number of food microbial colonies', and the results are shown in Table 4.
TABLE 4
| Type (B) | Viable count of lactic acid bacteria (CFU/g) |
| Yoghurt 1 | 4.9×107 |
| Yoghurt 2 | 6.3×107 |
| Yoghurt 3 | 5.5×107 |
| Yoghurt 4 | 4.8×108 |
| Yoghurt 5 | 5.8×108 |
| Yoghurt 6 | 4.1×108 |
| Yoghurt E | 6.8×107 |
| Yogurt F | 4.9×107 |
| Yogurt G | 7.1×107 |
As can be seen from Table 4, compared with the yogurt prepared by other leavening agents, the yogurt prepared by the invention by singly adopting the leavening agent AiBi-s-4.01 or jointly adopting the leavening agents AiBi-s-4.01 and Advance2.0 has higher viable bacteria number.
Experimental example 5 sensory evaluation
And (3) carrying out sensory evaluation on the yogurts 1-6 and the yogurts A-F by 30 sensory evaluation professionals, wherein the sensory evaluation items comprise the organization state (viscosity, fineness, texture and the like), the flavor and the taste. The sensory evaluation criteria are shown in Table 5, and the evaluation results are shown in Table 6.
TABLE 5
TABLE 6
| Tissue state | Flavor (I) and flavor (II) | Taste of the product | Total score | |
| Yoghurt 1 | 27 | 28 | 37 | 92 |
| Yoghurt 2 | 28 | 27 | 37 | 92 |
| Yoghurt 3 | 27 | 27 | 37 | 91 |
| Yoghurt 4 | 26 | 26 | 35 | 87 |
| Yoghurt 5 | 26 | 25 | 34 | 85 |
| Yoghurt 6 | 26 | 27 | 36 | 89 |
| Yogurt A | 19 | 23 | 34 | 76 |
| Yogurt B | 22 | 26 | 35 | 83 |
| Yogurt C | 23 | 26 | 35 | 84 |
| Yogurt D | 26 | 20 | 33 | 79 |
| Yoghurt E | 27 | 25 | 31 | 83 |
| Yogurt F | 27 | 25 | 30 | 82 |
As can be seen from Table 6, the yogurt of the present invention has a high score in texture, flavor and mouthfeel. The tissue morphology scores of the yogurts A-C are lower, the mouthfeel scores of the yogurts D-F are lower, and the flavor scores of the yogurts A and D are lower. Therefore, the yogurt has higher sensory evaluation quality.
It should be understood that the above examples are only for clarity of illustration and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications therefrom are within the scope of the invention.
Claims (14)
1. A first composition comprising sodium caseinate, whey protein and a component according to item (i) or (ii) below:
(I) a starter AiBi-s-4.01 from Russian Glyng Corp and optionally starter Advance2.0 from Danmark Hansen;
(II) leaven T101004 and leaven XPL-40 produced by Hansen of Denmark.
2. The composition according to claim 1, characterized by one or more of the following 1) to 4):
1) the weight ratio of the sodium caseinate to the whey protein is 1 (1-10), preferably 1 (1-7);
2) in the item (I), the ratio of the starter AiBi-s-4.01 to the starter Advance2.0 is (1-5) to 1(U/U), preferably 1 to 1 (U/U);
3) in Item (II), the ratio of the leavening agent T101004 to the leavening agent XPL-40 is (1-7) to 1(U/U), preferably 2:1 (U/U);
4) the first composition further comprises a lipase;
preferably, the lipase is Palatase20000L lipase produced by Novixin Beijing.
3. A method for preparing yogurt comprises adopting fermentation raw materials containing zymolytic cream; and before or during the dilute cream enzymolysis, adding sodium caseinate and whey protein into the enzymolysis system, wherein the weight ratio of the sodium caseinate to the whey protein is 1 (1-10), and preferably 1 (1-7).
4. The method of claim 3, characterized by one or more of the following (A) to (E):
(A) the total weight of the added sodium caseinate and the whey protein is 0.1 to 3 percent of the weight of the cream, and preferably 0.2 to 2 percent;
(B) carrying out enzymolysis by using Palatase20000L lipase produced by Beijing Novoverxin;
preferably, the added weight of Palatase20000L lipase is 0.04-3 per thousand of the weight of the cream, more preferably 0.1-2 per thousand;
(C) the enzymolysis temperature is 25-56 ℃, preferably 35-54 ℃;
(D) the enzymolysis time is 1-20 hours, preferably 1-10 hours;
(E) the cream is at least one of cow milk, goat milk, camel milk and reconstituted milk thereof.
5. The method of claim 4, wherein the enzyme-hydrolyzed cream is prepared by the steps of:
① mixing cream with sodium caseinate, lactalbumin and Palatase20000L lipase to obtain mixture;
② carrying out enzymolysis on the mixture obtained in step ① to obtain an enzymolysis product;
③, carrying out enzyme deactivation treatment on the enzymolysis product obtained in the step ② to obtain enzymolysis cream;
preferably, the method further comprises a step ④ of homogenizing the enzymatic diluted cream obtained in the step ③ to obtain a homogeneous enzymatic diluted cream.
6. A process according to any one of claims 3 to 5, which employs a starter culture as in (i) or (ii) below:
(i) starter AiBi-s-4.01 from Russian Glynsilk and optional starter Advance2.0 from Hansen of Denmark;
(ii) leaven T101004 and leaven XPL-40 from Hansen of Denmark.
7. The method of claim 6, characterized by one or more of the following (a) to (e):
(a) adopts a starter AiBi-s-4.01 produced by Russian Glynsilk company and a starter Advance2.0 produced by Hansen company of Denmark, and the ratio of the starter AiBi-s-4.01 to the starter Advance2.0 is (1-5): 1(U/U), preferably 1:1 (U/U);
(b) adopting a leavening agent T101004 and a leavening agent XPL-40 which are produced by Hansen company of Danmark family, wherein the proportion of the leavening agent T101004 and the leavening agent XPL-40 is (1-7) to 1(U/U), and preferably 2:1 (U/U);
(c) the addition amount of the leaven in each ton of fermentation raw materials is 100-300U, preferably 150-260U;
(d) in the fermentation process, continuously introducing nitrogen into the fermentation system;
(e) and when the pH value of the fermentation system reaches 4-6, ending the fermentation.
8. The method of claim 7, comprising the steps of:
(1) mixing the enzymolyzed cream, the raw milk and optional food acceptable auxiliary materials to obtain a mixture;
(2) sterilizing the mixture obtained in the step (1) to obtain a sterilized material;
(3) fermenting the sterilized material obtained in the step (2) to obtain yoghourt;
preferably, the food-acceptable auxiliary is selected from at least one of a vitamin supplement, a protein supplement, a fiber supplement, a sweetener, a thickener, a stabilizer and a lipid substance, more preferably a sweetener and a stabilizer;
preferably, the mixing temperature is 40 ℃ to 80 ℃;
preferably, the mixing time is 2-90 minutes;
preferably, sterilization is performed by high temperature treatment;
more preferably, the high-temperature treatment is heat preservation for 200-400 s at the temperature of 90-110 ℃;
preferably, the raw milk is selected from at least one of whole milk, partially skimmed milk, skimmed milk and reconstituted milk.
9. The method according to claim 8, further comprising, before step (1), step (1-1): concentrating the raw milk to obtain concentrated milk;
preferably, the volume ratio of the concentrated milk to the milk before concentration is 5 (6-15);
preferably, the concentration is carried out by a membrane filtration device;
more preferably, the membrane filtration equipment is selected from at least one of microfiltration membrane filtration equipment, nanofiltration membrane filtration equipment, ultrafiltration membrane filtration equipment and reverse osmosis membrane filtration equipment, and further preferably reverse osmosis membrane filtration equipment;
more preferably, the operating pressure of the membrane filtration equipment is 1-10 bar;
more preferably, the feed temperature of the membrane filtration device is between 5 ℃ and 20 ℃;
more preferably, the feeding flow rate of the membrane filtration equipment is 10-35 t/h;
preferably, the raw milk is cleansed of milk prior to concentration;
more preferably, the milk is cleaned by means of a duplex filter.
10. The method of claim 8, further comprising, between steps (1) and (2), step (2-1): degassing the mixture obtained in the step (1) to obtain a degassed material;
preferably, the degassing treatment is performed by a degassing tank;
preferably, the degassing temperature is 50 ℃ to 90 ℃;
preferably, the degassing pressure is 10-30 MPa.
11. The method according to claim 10, which, between steps (2-1) and (2), further comprises step (2-2): homogenizing the degassed material to obtain a homogenized material;
preferably, the homogenization treatment is performed by a homogenization system;
preferably, the primary pressure of the homogenizing system is 130-240 bar;
preferably, the secondary pressure of the homogenization system is 10 to 70 bar.
12. The method of claim 8, further comprising step (4): packaging and storing the yoghourt obtained in the step (3);
preferably, the package is filled and sealed;
more preferably, packaging is performed by closing the aseptic filling equipment;
more preferably, nitrogen is filled during filling;
preferably, storage is under refrigerated conditions.
13. A yoghurt produced by the method of any one of claims 3 to 12;
wherein the lactose content of the yoghurt is less than or equal to 2% (W/W), preferably less than or equal to 1.5% (W/W);
preferably, the number of viable lactobacillus in the yoghourt is more than or equal to 1.0 multiplied by 108CFU/g, more preferably 1.0X 108～9.8×108CFU/g。
14. Use of a first composition according to claim 1 or 2 or a second composition for the preparation of a yoghurt; the second composition consists of sodium caseinate and whey protein, and the weight ratio of the sodium caseinate to the whey protein is 1 (1-10), preferably 1 (1-7);
preferably, the lactose content of the yoghurt is less than or equal to 2% (W/W), more preferably less than or equal to 1.5% (W/W);
preferably, the number of viable lactobacillus in the yoghourt is more than or equal to 1.0 multiplied by 108CFU/g, more preferably 1.0X 108～9.8×108CFU/g。
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