CN111227036A - Method for preparing yoghourt - Google Patents
Method for preparing yoghourt Download PDFInfo
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- CN111227036A CN111227036A CN201811448552.3A CN201811448552A CN111227036A CN 111227036 A CN111227036 A CN 111227036A CN 201811448552 A CN201811448552 A CN 201811448552A CN 111227036 A CN111227036 A CN 111227036A
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- thinning
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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
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
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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
Abstract
The invention discloses a method for preparing yoghourt. The invention relates to a method for preparing yoghourt, wherein the method comprises the step of shearing and thinning materials through shearing and thinning equipment after fermenting at the low temperature of 30-39 ℃. The invention also provides yoghurt obtained by the method. The method and yoghurt of the invention enable yoghurt products with improved texture and stability to be obtained.
Description
Technical Field
The invention belongs to the field of yogurt processing. And more particularly to an improved yogurt-making process. The method comprises the steps of shearing and refining in the yogurt making process, and a chilling stage and an after-ripening stage which correspond to the shearing and refining steps.
Background
The yoghourt is a milk product which is prepared by taking fresh milk as a raw material, carrying out pasteurization, then carrying out fermentation by using beneficial bacteria (a leavening agent) and then filling. Generally, the existing yogurt production process includes: raw milk pretreatment → standardization → preheating → batching → preheating → homogenization → sterilization → fermentation → demulsification → refrigeration → filling → after-ripening → finished product, wherein the demulsification process can be homogenized by a homogenizer, for example. In the existing process for making the yoghourt, the yoghourt products with different textures and tastes mainly depend on the types and the addition amounts of raw and auxiliary materials in the ingredients, along with the improvement of the consumption level of people and the pursuit of the enjoyment of the materials, the requirements on the yoghourt products are more and more diversified, the information of the raw and auxiliary materials in the ingredients is concerned, and meanwhile, some products without additives meet the requirements of consumers. By optimally designing the process and matching the process conditions of the corresponding process, the quality and structure of the yogurt are diversified, and the requirements of consumers are met.
Disclosure of Invention
The invention discovers that the preparation process of the yoghourt comprises a shearing and thinning stage, and the corresponding chilling stage and after-ripening stage are matched, so that the texture and/or the stability of the yoghourt product are obviously improved. It has been found that it is possible to improve the texture and organoleptic properties of the product by varying the refinement and matching of the cooling and/or after-ripening stage process parameters, using the same product ingredients.
In some embodiments, the methods of the present invention may include adding shear thinning processing steps to existing flow schemes. In some embodiments, the methods of the present invention may comprise the steps of: pretreatment of raw milk → standardization → preheating → batching → preheating → homogenization → sterilization → fermentation → demulsification → shearing and thinning → refrigeration → filling → after-ripening → finished product.
In some embodiments, the methods of the present invention may comprise the steps of:
pretreating raw milk: filtering raw milk, carrying out pasteurization treatment, and then refrigerating and storing;
and (3) standardization: carrying out protein and fat standardization treatment on the raw milk according to the product index requirements;
preheating: preheating the raw milk to 50 +/-5 ℃ after labeling treatment;
preparing materials: keeping the preheating temperature to carry out feeding and batching circulation of the materials for 20-35 minutes;
preheating: after circulation is finished, preheating to 55-65 ℃;
homogenizing: the pressure is 150-200bar, and the temperature is 55-65 ℃;
and (3) sterilization: the temperature is 90-95 ℃ and 300 s;
fermentation: fermenting at 30-45 deg.C, preferably 30-39 deg.C for 6-16 hr;
demulsifying: breaking the gel by mechanical force, e.g. homogenization by a colloid pump, or homogenization by a homogenizer;
shearing and refining: shearing and thinning the material by shearing and thinning equipment;
cooling: below 10 ℃;
after-ripening: 5-10 ℃.
In some embodiments, the present invention can apply a refinement process in low fat yogurt products to improve product quality. In some embodiments, the fermented feedstock of the present invention may comprise milk or milk powder, and white granulated sugar. In some embodiments, the fermentation feedstock of the present invention may also comprise suitable other ingredients, such as pectin, agar, modified starch, and the like. In some embodiments, the milk or milk powder may be a full or low fat milk or milk powder. In some embodiments, the milk or milk powder comprises no less than 80% of the total product. In some embodiments, the fermentation feedstock of the present invention may comprise 5-7% white granulated sugar, 0.5-1% pectin, 0.5-1% agar, 3-5% modified starch, and the balance milk or milk powder. In some embodiments, the yogurt product supplements the balance with drinking water. In some embodiments, the fermentation feedstock of the present invention is free of added milk proteins, such as free of added whey protein powder and concentrated milk protein. In some embodiments, the yoghurt of the invention may comprise, for example, 80-90% milk or milk powder, 5-7% white granulated sugar, 0.5-1% pectin, 0.5-1% agar, 3-5% modified starch and the balance water.
In some embodiments, the method of the present invention comprises the step of homogenizing and sterilizing the feedstock prior to performing the lactic acid bacteria fermentation. In some embodiments, the lactic acid bacteria used for fermentation include one or more of streptococcus thermophilus, lactobacillus bulgaricus, lactococcus lactis subsp. In some embodiments, the lactic acid bacteria fermentation can be carried out at a low temperature of 30 ℃ to 39 ℃ and at a slow rate, for example at 30 ℃, 31 ℃, 32 ℃, 33 ℃, 34 ℃, 35 ℃, 36 ℃, 37 ℃, 38 ℃, 39 ℃ or any temperature in between. In some embodiments, the fermentation time includes, for example, 8-16 hours, such as 8 hours, 9 hours, 10 hours, 11 hours, 12 hours, 13 hours, 14 hours, 15 hours, 16 hours, or any time therebetween.
In some embodiments, the method comprises steps such as demulsifying, homogenizing, and sterilizing after fermentation of the lactic acid bacteria. In some embodiments, the shear thinning treatment of the method of the present invention is performed after the demulsification homogenization treatment of the lactic acid bacteria fermentation product, for example, after the homogenization treatment of the lactic acid bacteria fermentation product by a colloid pump or a homogenizer.
In some embodiments, the method for making the yogurt, provided by the invention, comprises the steps of shearing and refining the materials by the shearing and refining equipment in the yogurt making process, improving and optimizing the shearing and refining, and matching the process conditions of the fermentation stage, the chilling stage and the after-ripening stage corresponding to the shearing and refining equipment.
In some embodiments, the present invention provides a method of making yogurt. The method comprises the steps of shearing and refining materials by shearing and refining equipment in the yogurt making process, improving and optimizing shearing and refining, matching the technological conditions of a chilling stage and an after-ripening stage corresponding to the shearing and refining equipment, and improving the mode that the types and the addition amounts of raw and auxiliary materials in the formula of the conventional yogurt product are adjusted to achieve the aim of realizing yogurt products with different textures.
In some embodiments, the present invention provides a method of making yogurt, wherein the method comprises the step of subjecting a material to shear thinning treatment by a shear thinning apparatus after fermentation and emulsion breaking homogenization.
In some embodiments, the shear thinning apparatus comprises a thinning pump and a smoothing filter. It has been demonstrated that the viscosity ratio and thixotropy of the yogurt product are significantly improved by shear thinning equipment such as a thinning pump or smoothing filter treatment, and the overall evaluation, smoothness, gloss, moldability, etc. of the yogurt product are significantly improved.
In some embodiments, the process of the present invention further comprises a fermentation stage, a chilling and an after-ripening step, which is matched to the shear thinning process. In some embodiments, the fermentation, chilling and after ripening steps are advantageously matched to the steps of the present invention that are processed through shear thinning equipment such as a thinning pump or smoothing filter. In some embodiments, the fermentation stage of the present invention is carried out at a low temperature of 30 ℃ to 39 ℃, for example at 30 ℃, 31 ℃, 32 ℃, 33 ℃, 34 ℃, 35 ℃, 36 ℃, 37 ℃, 38 ℃, 39 ℃ or any temperature in between. In some embodiments, the fermentation time includes, for example, 8-16 hours, such as 8 hours, 9 hours, 10 hours, 11 hours, 12 hours, 13 hours, 14 hours, 15 hours, 16 hours, or any time therebetween. In some embodiments, the chilling temperatures that may be employed in the methods of the present invention are from 7 to 10 ℃, for example, the chilling temperatures may be about 7 ℃, 8 ℃, 9 ℃, 10 ℃, or any temperature in between. For example, the chilling temperatures that may be employed in the process of the present invention may range from about 8 ℃ to about 10 ℃, such as 8 ℃, 9 ℃, 10 ℃ or any temperature therebetween. It has been found that by the above mentioned matching fermentation stage, chilling and after-ripening treatment the viscosity ratio and thixotropy of the yoghurt product is advantageously improved, significantly improving the evaluation of the yoghurt product.
In some embodiments, the process of the present invention may employ an after-ripening temperature of 5 to 10 ℃, for example the chilling temperature may be about 5 ℃, 6 ℃, 7 ℃, 8 ℃, 9 ℃, 10 ℃, or any temperature in between. In some embodiments, the after-ripening temperature that can be employed in the process of the present invention can be, for example, about 5 ℃, 6 ℃, or any temperature in between. In some embodiments, the after-ripening temperature that can be employed in the process of the present invention can be, for example, about 4.5 ℃, 5 ℃, 5.5 ℃, or any temperature in between. In some embodiments, the post-maturation temperature that may be employed in the process of the present invention may be, for example, about 5 ℃.
In some embodiments, the methods of the present invention may employ an after-ripening time of 22 to 26 hours, such as 22 hours, 23 hours, 24 hours, 25 hours, 26 hours, or any time in between-ripening in some embodiments, the methods of the present invention may employ an after-ripening time of about 24 hours.
In some embodiments, the present invention provides a yogurt obtained by the methods herein. In some embodiments, the process of the invention has been demonstrated to result in yoghurts with improved texture. In some embodiments, the process of the present invention has been demonstrated to result in yoghurts with improved stability. In some embodiments, the yogurt obtained by the method of the invention has been demonstrated to have significantly improved one or more of the following properties: texture, stability, viscosity ratio, thixotropy, overall evaluation, smoothness, fineness, glossiness, moldability, and the like.
In some embodiments, the yogurt obtained by the method of the present invention has an improved viscosity ratio and/or thixotropic capability range compared to yogurt obtained by existing methods. In some embodiments, the yogurt obtained by the methods of the invention has a reduced viscosity ratio of about 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% or more compared to yogurt obtained by prior methods. In some embodiments, the yogurt obtained by the method of the invention has 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, 100% or more improved thixotropic capacity compared to yogurt obtained by prior methods. In some embodiments, the yogurt obtained by the method of the present invention has a viscosity ratio of 15% to 42%, for example, a viscosity ratio of 15%, 20%, 30%, 40%, 42%, or any range therebetween, and/or has a thixotropic capacity of 40% to 80%, for example, a thixotropic capacity of 40%, 50%, 60%, 70%, 80%, or any range therebetween. In some embodiments, the yoghurt obtained by the process of the invention has a viscosity ratio ranging from 15 to 35% and/or has a thixotropic power ranging from 60 to 80%. In some embodiments, the yogurt obtained by the method of the invention has a viscosity ratio of 15% to 30% or any range therebetween, such as having a viscosity ratio of 15%, 20%, 25%, 30% or any range therebetween. In some embodiments, the yogurt obtained by the method of the present invention has a viscosity ratio of 15%, 20%, 27%, 42%, or any range therebetween. In some embodiments, the yogurt obtained by the method of the present invention has a thixotropic capacity of 55% to 75% or any range therebetween, such as 56%, 58%, 60%, 65%, 68%, 70%, 75% or any range therebetween.
In some embodiments, the invention provides a method for making yoghourt, which comprises the step of adding shearing and thinning equipment to shear and thin materials in the existing yoghourt making process, and improving and optimizing the shearing and thinning stage.
In some embodiments, the present invention provides methods of making yogurt, the methods comprising matching process parameter conditions at respective stages of shear thinning treatment to achieve different texture yogurt products.
In some embodiments, shear thinning apparatus that may be employed comprise: refining pumps, smoothing filters, and other devices that can provide a shear refining effect.
In some embodiments, the viscosity ratio range of the product after treatment by shear thinning equipment such as a thinning pump: 15-33%, thixotropic power range: 55 to 70 percent.
In some embodiments, the viscosity ratio range of the sample after treatment with a shear thinning apparatus such as a smoothing filter: 40-60%, thixotropic power range: 60 to 80 percent.
In some embodiments, the respective stages include a chilling stage and an after-ripening stage.
In some embodiments, the chilling stage parameters include a temperature in the range of 7-10 ℃.
In some embodiments, the after-ripening stage parameters comprise a temperature in the range of 5 to 10 ℃.
In some embodiments, the after-ripening time may be 22 to 26 hours.
In some embodiments, the particle diameter of the gel obtained by the method of the invention is in the range of about 0.01 to 0.4 mm. In some embodiments, the particle diameter of the gel body obtained by the method of the present invention is in the range of about 0.01 to 0.1 mm. In some embodiments, the yoghurts obtained by the methods of the invention do not have a phenomenon of creamy separation at lower gel particle diameters, and do not have a noticeable grainy feel at higher gel particle diameters.
In some embodiments, shear thinning as described herein refers to a process of homogenizing fermented demulsified yogurt using a shear thinning apparatus such as a thinning pump or smoothing filter. Because the stable system of the yoghourt is a three-dimensional net structure formed by the interaction of the raw materials, the demulsification in the existing yoghourt processing technology comprises a subsequent procedure, the uniformity of the product cannot be well controlled and ensured, and the difference is weakened by the stable system in the batching system. According to the invention, by increasing a homogenization treatment mode of shearing refinement, and setting matched process parameters for fermentation treatment and subsequent processing, the texture and sensory performance of the final product are improved on the premise of not increasing additional energy consumption and not influencing the characteristics of materials. In the prior art, the homogenization treatment function of equipment is generally only applied, and the technology is not combined with the whole technology of the yoghourt.
According to the invention, shearing and thinning equipment is used for homogenization treatment, and is combined with the technological parameters of the fermentation stage, the chilling stage and the after-ripening stage, so that the product characteristics are ensured on the basis of the existing raw materials, and the texture expression of the product is effectively improved.
The invention has the beneficial effects that:
the invention firstly proposes to improve the homogenization treatment in the existing production process by utilizing a shearing and thinning mode on the basis of the existing yogurt process.
The method is applied to the improvement of the product quality structure of the flavored fermented milk, so that the product quality structure is improved and the stability of the product is improved by adjusting the production process on the basis of not adjusting the formula of the product.
Detailed Description
In order to more clearly illustrate the invention, the invention is further described below in connection with preferred embodiments. It is to be understood by persons skilled in the art that the following detailed description is illustrative and not restrictive, and is not to be taken as limiting the scope of the invention.
The refiner pump was purchased from QUADRO. Model Z5;
the smoothing filter was purchased from DEFINOX, model Angle filter DN 65.
The following technical parameters can be appropriately adjusted:
the shearing and thinning process comprises the following steps: (1) the technical parameters of the refining pump equipment comprise: the parameters of the stator and the rotor such as specification, rotating speed and material flow (2) technical parameters of the smoothing filter equipment comprise: and (3) cooling parameters such as clearance and material flow.
Example 1
Firstly, flavored fermented milk is prepared according to the following process and formula (5-7% of white granulated sugar, 0.5-1% of pectin, 0.5-1% of agar, 3-5% of modified starch and the balance of whole milk in balance), when the flavored fermented milk reaches the fermentation end point, one group of samples are subjected to subsequent preparation through the following process, and the other group of samples are subjected to refining process treatment by adding a refining pump.
The existing process comprises the following steps: pretreatment of raw milk → standardization → preheating → batching → preheating → homogenization → sterilization → fermentation → demulsification → refrigeration → filling → after-ripening → finished product:
pretreating raw milk: filtering raw milk, carrying out pasteurization treatment, and then refrigerating and storing;
and (3) standardization: carrying out protein and fat standardization treatment on the raw milk according to the product index requirements;
preheating: preheating the raw milk to 50 +/-5 ℃ after labeling treatment;
preparing materials: keeping the preheating temperature to carry out feeding and batching circulation of the materials for 20-35 minutes;
preheating: after circulation is finished, preheating to 55-65 ℃;
homogenizing: the pressure is 150-200bar, and the temperature is 55-65 ℃;
and (3) sterilization: the temperature is 90-95 ℃ and 300 s;
fermentation: fermenting for 6-8 hours at 40-45 ℃, wherein the leavening agent is lactobacillus bulgaricus;
demulsifying: breaking the gel by mechanical force, homogenizing by a colloid pump, or homogenizing by a homogenizer;
cooling: 15 ℃;
after-ripening: 5-10 ℃.
The refining process treatment process for increasing the refining pump comprises the following steps:
pretreating raw milk: filtering raw milk, carrying out pasteurization treatment, and then refrigerating and storing;
and (3) standardization: carrying out protein and fat standardization treatment on the raw milk according to the product index requirements;
preheating: preheating the raw milk to 50 +/-5 ℃ after labeling treatment;
preparing materials: keeping the preheating temperature to carry out feeding and batching circulation of the materials for 20-35 minutes;
preheating: after circulation is finished, preheating to 55-65 ℃;
homogenizing: the pressure is 150-200bar, and the temperature is 55-65 ℃;
and (3) sterilization: the temperature is 90-95 ℃ and 300 s;
fermentation: fermenting at 30-39 deg.C for 8-16 hr with a starter such as Lactobacillus bulgaricus and lactococcus lactis and cremastra subsp;
demulsifying: breaking the gel by mechanical force, homogenizing by a colloid pump, or homogenizing by a homogenizer;
shearing and refining: shearing and thinning the material by shearing and thinning equipment;
cooling: below 10 ℃;
after-ripening: 5-10 ℃.
It was found that the viscosity and thixotropic ability of the flavored fermented milk obtained by the shear thinning according to the present invention are not as good as the product obtained after the fermentation process when the same fermentation treatment as the current process is used.
Through comparing the viscosity ratio ((end-product)/finished product x 100%) and thixotropic capacity (end-product/finished product x 100%) of the flavored fermented milk prepared by using the refining process and the differences of product sensory evaluation analysis, the differences of the refining process and the prior art can be seen, specifically:
firstly, setting process parameters, see table 1:
TABLE 1 Process parameters
Refining pump parameters: the power is 45KW, the rotating speed is 1800rpm, the slot width ratio of the fixed rotor is 3:2, and the material flow is 10-12 tons/hour.
Secondly, effect verification:
according to the viscosity ratio and thixotropy of products manufactured by different processes, the viscosity ratio is lower under the same condition, and the viscosity performance of the yogurt finished product is better by means of analysis and detection by a rotary viscometer.
Law of change of viscosity and thixotropic power
Measurement of viscosity during heating:
and (4) measuring the viscosity and the thixotropy by adopting a rotary viscometer at the fermentation end point and the finished product sample treated by the optimized process and the comparative process.
| Process for the preparation of a coating | Viscosity ratio | Thixotropic ability |
| Current technology | 52％ | 53％ |
| Refining pump refining | 20％ | 68％ |
And (3) comparing the results: as can be seen from the viscosity ratio parameter, the viscosity of the product obtained by adding the refining process is lower, and the viscosity recovery of the finished product is higher. As can be seen from the thixotropic ability, the sample thixotropic ability value of the thinning process is higher than that of the sample of the prior art, and the thixotropic ability is strong.
Sensory evaluation analysis:
| overall evaluation | Degree of smoothness | Fineness of fineness | Degree of gloss | Formability | |
| Current technology | 4 | 3.6 | 3.8 | 3.3 | 3.7 |
| Refining pump refining | 4.6 | 4 | 4.2 | 3.8 | 4.3 |
The products of both processes were evaluated for sensory analysis:
and (3) comparing the results: the sensory analysis of the product shows that each index of the product refined by the refining pump is superior to that of the existing process.
Example 2
The flavored fermented milk was prepared according to the same process and formula (5-7% white granulated sugar, 0.5-1% pectin, 0.5-1% agar, 3-5% modified starch, and the balance of whole milk in balance) as in the current process of example 1, except that after the flavored fermented milk reached the end of fermentation, one set of samples were prepared according to the current process, and the other set was subjected to a smoothing filter refining process.
Firstly, setting process parameters, see table 2:
TABLE 2 Process parameters
Smoothing filter parameters: the pipe diameter DN65, the clearance is 3mm-2mm, and the material flow is 10-12 tons/hour.
Secondly, effect verification:
according to the viscosity ratio and thixotropy of products manufactured by different processes, the viscosity ratio is lower under the same condition, and the viscosity performance of the yogurt finished product is better by means of analysis and detection by a rotary viscometer.
Law of change of viscosity and thixotropic power
Measurement of viscosity ratio:
and (4) measuring the viscosity and the thixotropy by adopting a rotary viscometer at the fermentation end point and the finished product sample treated by the optimized process and the comparative process.
And (3) comparing the results: as can be seen from the viscosity ratio parameter, the viscosity of the product obtained by adding the refining process is lower, and the viscosity recovery of the finished product is higher. As can be seen from the thixotropic ability, the sample thixotropic ability value of the thinning process is higher than that of the sample of the prior art, and the thixotropic ability is strong.
Sensory evaluation analysis:
the products of both processes were evaluated for sensory analysis:
| overall evaluation | Degree of smoothness | Fineness of fineness | Degree of gloss | Formability | |
| Current technology | 4.2 | 3 | 3.5 | 3.4 | 4 |
| Smoothing filter | 5.3 | 4 | 4.5 | 4.1 | 4.5 |
And (3) comparing the results: from the sensory analysis of the product, the product refined by the smoothing filter has various indexes superior to those of the prior art.
The prior art involves breaking the gel by mechanical force to achieve a gel particle diameter in the range of 0.01 to 0.4 mm. The product obtained by this method is liable to cause water-milk separation when the particle size is close to 0.01mm, whereas the granular feeling is severe when the particle size is close to 0.4 mm. In the present invention, the above product problems have been improved by proper refining equipment, coupled with chilling temperatures and proper product afterripening.
Example 3
The thinning process is applied to the low-fat flavored fermented milk product, and the overall performance of the product is improved. Firstly, flavored fermented milk is prepared according to the same process and formula (5-7% of white granulated sugar, 0.5-1% of pectin, 0.5-1% of agar, 3-5% of modified starch and the balance of skimmed milk) as in the prior art of example 1, except that after the flavored fermented milk reaches the fermentation end point, a group of samples are subsequently prepared according to a normal flow (gel is destroyed by mechanical force to ensure that the diameter of gel particles reaches the range of 0.01-0.4 mm), and the other group of samples are subjected to thinning process by adding a thinning pump to ensure that the particle size of materials after demulsification reaches 0.01-0.4 mm.
The results show that the method of the invention can improve the viscosity ratio, thixotropic ability and sensory evaluation of the product, and show the excellent effects of the refining process of the invention compared with the prior art, specifically:
firstly, setting process parameters, see table 3:
TABLE 3 Process parameters
Refining pump parameters:
firstly, the power of 45KW with the grain diameter of 0.01-0.1mm, the rotating speed of 1800rpm, the width ratio of a fixed rotor groove to a rotor groove of 1:1 and the material flow of 10-12 tons/hour are realized.
And (II) realizing the power of 45KW with the particle size of 0.1-0.4mm, the rotating speed of 1000rpm, the slot width ratio of the fixed rotor to the fixed rotor of 3:2 and the material flow of 10-12 tons/hour.
Secondly, effect verification:
according to the viscosity ratio and thixotropy of products manufactured by different processes, the viscosity ratio is lower under the same condition, and the viscosity performance of the yogurt finished product is better by means of analysis and detection by a rotary viscometer.
Law of change of viscosity and thixotropic power
Measurement of viscosity during heating:
and (4) measuring the viscosity and the thixotropy by adopting a rotary viscometer at the fermentation end point and the finished product sample treated by the optimized process and the comparative process.
And (3) comparing the results: as can be seen from the viscosity ratio parameter, the viscosity of the product obtained by adding the refining process is lower, and the viscosity recovery of the finished product is higher. As can be seen from the thixotropic ability, the sample thixotropic ability value of the thinning process is higher than that of the sample of the prior art, and the thixotropic ability is strong.
(II) sensory evaluation analysis:
the products of both processes were evaluated for sensory analysis:
| overall evaluation | Degree of smoothness | Fineness of fineness | Degree of gloss | Formability | |
| Current technology | 2.3 | 2.5 | 2.0 | 2.1 | 1.8 |
| Refining pump refining | 5.0 | 3.5 | 4.5 | 3.7 | 3.5 |
And (3) comparing the results: the sensory analysis of the product shows that each index of the product refined by the refining pump is superior to that of the existing process.
The existing methods include, for example, a step of homogenizing a feed liquid by a colloid pump, or a step of homogenizing by a homogenizer. The method of the invention has been shown to significantly improve the viscosity ratio, thixotropic ability and sensory evaluation of the product with superior results.
Claims (10)
1. A method for preparing yoghourt, wherein the method comprises the step of shearing and thinning the materials through shearing and thinning equipment after fermenting at the low temperature of 30-39 ℃.
2. The method of claim 1, wherein the shear thinning apparatus comprises a thinning pump and a smoothing filter.
3. The method of claim 1 or 2, wherein the shear thinning process is performed after the low temperature fermentation and demulsification and homogenization process, such as after homogenization by a colloid pump or homogenizer.
4. The method of claim 3, wherein the low temperature fermentation time is 6-16 hours.
5. The method of any one of claims 1 to 3, further comprising chilling and after-ripening steps after the shear thinning treatment, for example chilling temperatures may be in the range of 7 ℃ to 10 ℃ and after-ripening temperatures may be in the range of 5 ℃ to 10 ℃.
6. The method of claim 5, wherein the after-ripening time is from 22 to 26 hours.
7. Yoghurt obtainable by the process according to any one of claims 1 to 6.
8. Yoghurt as claimed in claim 7, wherein the milk or milk powder material comprises not less than 80% of the total weight of the yoghurt.
9. Yoghurt as claimed in claim 7 or 8, wherein the yoghurt has a viscosity ratio in the range of 15% to 42% and/or has a thixotropic power in the range of 40% to 80%.
10. Yoghurt as claimed in claim 7 or 8, wherein the yoghurt has a viscosity ratio in the range of 20 to 35% and/or has a thixotropic power in the range of 60 to 80%.
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Citations (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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