CN111227037A - Yoghourt capable of maintaining beauty and keeping young and controlling weight and preparation method thereof - Google Patents
Yoghourt capable of maintaining beauty and keeping young and controlling weight and preparation method thereof Download PDFInfo
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- CN111227037A CN111227037A CN201811437718.1A CN201811437718A CN111227037A CN 111227037 A CN111227037 A CN 111227037A CN 201811437718 A CN201811437718 A CN 201811437718A CN 111227037 A CN111227037 A CN 111227037A
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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
- A23C9/13—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
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
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Abstract
The invention relates to the field of dairy product production, and particularly relates to a yogurt for maintaining beauty and keeping young and controlling weight and a preparation method thereof. Specifically, the invention relates to a yoghourt or a lactobacillus beverage containing blood orange fruit powder and white kidney bean extract, and a raw material composition and a preparation method for preparing the yoghourt or the lactobacillus beverage.
Description
Technical Field
The invention relates to the field of dairy product production, in particular to yogurt for maintaining beauty and keeping young and controlling weight and a preparation method thereof.
Background
In the modern society, with the increase of living pressure of people, many female consumers do not have excessive time and energy to maintain skin and manage body weight, and the yoghourt is a healthy food and can play the roles of promoting digestion, maintaining the ecological balance of intestinal flora, improving immunity and the like after being frequently eaten. However, the current market is lack of yogurt products which can beautify, healthily and effectively control body weight.
Disclosure of Invention
The invention provides the yoghourt capable of maintaining beauty, keeping young, healthily and effectively controlling weight. According to the invention, the blood orange fruit powder and the white kidney bean extract powder are additionally added into the yoghourt, so that on the basis of the original functions of the yoghourt, the yoghourt not only can be endowed with rich nutritional value, but also can more effectively play the roles of maintaining beauty, keeping young and controlling weight.
The natural raw material which can provide rich nutrition and help maintain beauty and keep young provided by the invention is blood orange fruit powder. Blood orange, also called red orange, contains abundant polyphenol compounds such as vitamin E, anthocyanin and flavone, and has the effects of resisting oxidation, preventing cardiovascular diseases and the like. The blood orange fruit powder used in the invention can be morlo blood orange, talo blood orange and/or sangji laobao blood orange, the main active components of the blood orange powder are anthocyanin, hydroxyacrylic acid, flavone, ascorbic acid and the like, and the blood orange fruit powder can enhance the natural in-vivo anti-free radical defense mechanism, block the damage of ultraviolet rays to the skin, enhance the antioxidant defense function and inhibit the damage of excessive sunshine to the skin.
The white kidney bean biological name is kidney bean, namely kidney bean, white bean, kidney bean, rice bean, kidney bean and the like, the white kidney bean is rich in nutrition and is a high-potassium, high-magnesium and low-sodium food, the protein content is 20%, the fat content is 1.5%, the carbohydrate content is 65%, the calcium content of each hectogram of the white kidney bean is 160mg which is more than 7 times of that of chicken, the iron content is 10mg which is 4 times of that of the chicken, VB11.56mg, VB21.02mg, carotene 0.24mg and the content of VC is also high.
At present, the application of blood orange fruit powder and white kidney bean extract in dairy products, particularly yoghourt products, is avoided temporarily.
In one aspect, the present application provides a raw material composition for preparing yogurt, comprising, by weight: 0.05% -0.15% (e.g. 0.05% -0.08%, 0.08% -0.12% or 0.12% -0.15%) of blood orange fruit powder, 0.5% -1% (e.g. 0.5% -0.6%, 0.6% -0.8% or 0.8% -1%) of white kidney bean extract powder, 0-1% of stabilizer, 0.008% -0.01% (e.g. 0.008%, 0.009% or 0.01%) of leavening agent, 0% -9% (e.g. 0, 1% -5%, 5% -7% or 7% -9%) of sweet substance and milk.
In certain embodiments, the blood orange fruit powder and/or white kidney bean extract powder has a mesh size of 200-300 mesh.
In certain embodiments, the blood orange fruit powder has an ascorbic acid content of no less than 40mg/100g (e.g., 40-45 mg/100g or 45-50 mg/100 g).
In certain embodiments, the blood orange is selected from morlo blood orange, taloco blood orange, and/or sang ji nai blood orange.
In certain embodiments, the white kidney bean extract is obtained by a water extraction technique.
In the invention, the main raw material of the yoghourt, namely the milk (raw milk), can be fresh milk (for example, fresh milk meeting the national raw milk standard GB 19301) or restored milk (for example, restored products prepared by restoring milk components such as milk powder, condensed milk, whey protein and the like); can be one or more of high fat milk, whole milk, skimmed milk and partially skimmed milk.
In the yoghurt of the present invention, a certain amount of a sweetening substance such as white granulated sugar (sucrose) may be added, or a sweetener having a sweetness equivalent to that of sucrose may be added. In certain embodiments, the sweetener employed comprises one or more of glucose, fructose, glucose-fructose syrup, maltose, xylitol, sucralose.
The yoghourt can be free of a stabilizer, and if the stabilizer is added, one or more of milk protein powder, whey protein powder, starch, modified starch, pectin, agar and the like can be selected.
In the present invention, the starter culture that can be used for yogurt fermentation may include a mixed species of Streptococcus thermophilus and Lactobacillus bulgaricus. In addition, one or more of probiotic bacteria such as lactobacillus acidophilus (lactobacillus acidophilus), Bifidobacterium lactis (Bifidobacterium lactis), Bifidobacterium longum (Bifidobacterium longum), Bifidobacterium breve (Bifidobacterium breve), Bifidobacterium infantis (Bifidobacterium infantis), Bifidobacterium adolescentis (Bifidobacterium adolescentis), Bifidobacterium bifidum (Bifidobacterium bifidum), lactobacillus helveticus (lactobacillus helveticus), lactobacillus casei (lactobacillus casei) and lactobacillus rhamnosus (lactobacillus rhamnosus. The specific addition amounts of these species may be made in accordance with conventional procedures in the art.
In the invention, a proper amount of essence and flavor can be added into the yoghourt according to the taste requirement of the product, and the addition amount of the essence and flavor can not be counted into the total amount of the yoghourt.
The application also provides a method for preparing yogurt, comprising the following steps:
step 1: mixing the above yogurt materials except for the starter, degassing, homogenizing, sterilizing, and cooling;
step 2: adding a leaven for fermentation.
In certain embodiments, step 1 has one or more of the following features:
(1) mixing (melting) is carried out at a temperature of 45 to 55 ℃ (for example, 45 to 46 ℃, 46 to 48 ℃, 48 to 50 ℃, 50 to 52 ℃ or 52 to 55 ℃);
(2) mixing (melting) for 20-30 min (e.g. 20-22 min, 22-24 min, 24-26 min, 26-28 min or 28-30 min);
(3) homogenizing at 55-65 deg.C (such as 55-57 deg.C, 57-59 deg.C, 59-61 deg.C, 61-63 deg.C or 63-65 deg.C);
(4) homogenizing under 18-20 MP pressure;
(5) sterilizing at 85-121 deg.C (such as 85-90 deg.C, 90-95 deg.C, 95-100 deg.C, 100-105 deg.C, 105-110 deg.C, 110-115 deg.C or 115-121 deg.C);
(6) sterilizing for 30 min-4 s (e.g., 30 min-25 min, 25 min-20 min, 20 min-15 min, 15 min-10 min, 10 min-5 min, 5 min-1 min, 60 s-30 s, 30 s-10 s or 10 s-4 s);
(7) cooling to 37-43 deg.C (e.g. 37-39 deg.C, 39-41 deg.C or 41-43 deg.C).
In certain embodiments, the yogurt to be prepared is a stirred yogurt or a drinking yogurt, and said step 2 may be performed in a fermentor. In certain embodiments, the yogurt to be prepared is a set-style yogurt, and in step 2, the inoculated material may be filled into unit packages for fermentation.
In certain embodiments, the step 2 has one or more of the following features:
(1) the fermentation is carried out at a temperature of 37 to 43 ℃ (e.g., 37 to 39 ℃, 39 to 41 ℃ or 41 to 43 ℃);
(2) the fermentation is stopped when the fermentation proceeds to an acidity of 70-75 ° T (e.g., 70 ° T, 71 ° T, 72 ° T, 73 ° T, 74 ° T, or 75 ° T).
In certain embodiments, the yogurt to be prepared is a stirred yogurt, the method further comprising:
step 3A: and (3) demulsifying the yoghourt after the fermentation is finished, immediately cooling (for example, cooling to 10-20 ℃), and then filling and refrigerating (for example, refrigerating at 2-6 ℃).
In certain embodiments, the yogurt to be prepared is a drinking yogurt, the method further comprising:
and step 3B: after the fermentation is finished, performing secondary homogenization (for example, performing secondary homogenization at a pressure of 100-150 bar (for example, 100-110 bar, 110-120 bar, 120-130 bar, 130-140 bar or 140-150 bar)), cooling (for example, cooling to 10-20 ℃), and filling.
In certain embodiments, the yogurt to be prepared is a set-style yogurt, the method further comprising:
and step 3C: and (3) directly cooling and refrigerating (for example, refrigerating at 2-6 ℃) without demulsification after fermentation.
The present application also provides a method of preparing a lactic acid bacteria beverage comprising: and (3) preparing the yoghourt through the steps 1 and 2, mixing the prepared yoghourt with the sterilized sugar solution, carrying out secondary homogenization, cooling and filling to obtain the lactobacillus beverage.
In certain embodiments, the method has one or more of the following features:
(1) mixing the yoghourt and the sugar solution according to the ratio of 1: 3-1: 4;
(2) the sugar solution comprises 15-20% of white granulated sugar and water according to weight percentage;
(3) sterilizing at 85-121 deg.C (such as 85-90 deg.C, 90-95 deg.C, 95-100 deg.C, 100-105 deg.C, 105-110 deg.C, 110-115 deg.C or 115-121 deg.C);
(4) sterilizing for 30 min-4 s (e.g., 30 min-25 min, 25 min-20 min, 20 min-15 min, 15 min-10 min, 10 min-5 min, 5 min-1 min, 60 s-30 s, 30 s-10 s or 10 s-4 s);
(5) cooling the sugar solution after sterilization;
(6) and carrying out secondary homogenization under the pressure of 170-180 bar.
In one aspect, the present application also provides a yogurt obtained from the above raw material composition or a method for preparing a yogurt.
The yoghurt of the invention may be a stirred yoghurt, a drinking yoghurt or a set yoghurt.
In one aspect, the present application also provides a lactic acid bacteria beverage obtained by the above-described method of preparing a lactic acid bacteria beverage.
Advantageous effects
The invention provides the yoghourt capable of maintaining beauty, keeping young, healthily and effectively controlling weight and the preparation method thereof. The yogurt prepared by the invention has the effects of whitening and beautifying, helps to healthily control weight, and meets the requirements of female consumers on skin maintenance and weight management at present. The blood orange fruit powder and the white kidney bean extract powder have rich nutrition, and can endow the yoghourt product with good taste, flavor and nutritive value, so that the yoghourt product is easily loved by consumers.
Detailed Description
Embodiments of the present invention will be described in detail below with reference to examples, but those skilled in the art will appreciate that the following examples are only illustrative of the present invention and should not be construed as limiting the scope of the present invention.
Example 1 stirred yogurt for beauty treatment and weight control
Firstly, the raw material formula (calculated by 1000 g):
fresh milk: 903.42 g; white granulated sugar: 90g of the total weight of the mixture; blood orange fruit powder (Tongyuan company): 1.5 g; white kidney bean extract powder (Tongyuan company): 5g of the total weight of the mixture; a leavening agent: 0.08g (Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus).
Secondly, the manufacturing method comprises the following steps:
1. mixing the raw materials except for the leaven at 45 deg.C for 30 min;
2. degassing the mixed material, and homogenizing at 65 deg.C and 18MP pressure;
3. sterilizing the homogenized mixed material at 95 ℃ for 300 s;
4. cooling to 42 deg.C, adding appropriate amount of fermentation strain;
5. fermenting at 42 deg.C until acidity reaches 74 ° T, and stopping fermentation;
6. pouring the yoghourt into a yoghourt buffer tank for filling;
7. and (4) refrigerating at 2-6 ℃ and then maturing, and then leaving the factory.
Example 2 stirred yogurt for beauty treatment and weight control
Firstly, the raw material formula (calculated by 1000 g):
fresh milk: 910.9 g; white granulated sugar: 80g of the total weight of the mixture; blood orange fruit powder (Tongyuan company): 1g of a compound; white kidney bean extract powder (Tongyuan company): 8g of the total weight of the mixture; a leavening agent: 0.1g (Streptococcus thermophilus, Lactobacillus bulgaricus, Bifidobacterium breve, Bifidobacterium longum).
Secondly, the manufacturing method comprises the following steps:
1. mixing the raw materials except for the leaven at 45 deg.C for 25 min;
2. degassing the mixed material, and homogenizing at 60 deg.C and 20MP pressure;
3. sterilizing the homogenized mixture at 110 deg.C for 10 min;
4. cooling to 43 deg.C, adding appropriate amount of fermentation strain;
5. fermenting at 43 deg.C until acidity reaches 75 ° T, and stopping fermentation;
6. pouring the yoghourt into a yoghourt buffer tank for filling;
7. and (4) refrigerating at 2-6 ℃ and then maturing, and then leaving the factory.
Example 3 stirred yogurt for beauty treatment and weight control
Firstly, the raw material formula (calculated by 1000 g):
fresh milk: 919.11 g; white granulated sugar: 70g of a mixture; blood orange fruit powder (Tongyuan company): 0.8 g; white kidney bean extract powder (Tongyuan company): 10g of a mixture; a leavening agent: 0.09g (Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus, Bifidobacterium adolescentis).
Secondly, the manufacturing method comprises the following steps:
1. mixing the raw materials except for the leaven at 50 deg.C for 20 min;
2. degassing the mixed material, and homogenizing at 60 deg.C and 20MP pressure;
3. sterilizing the homogenized mixed material at 121 ℃ for 4 s;
4. cooling to 37 deg.C, adding appropriate amount of fermentation strain;
5. fermenting at 37 deg.C until acidity reaches 70 ° T, and stopping fermentation;
6. pouring the yoghourt into a yoghourt buffer tank for filling;
7. and (4) refrigerating at 2-6 ℃ and then maturing, and then leaving the factory.
Example 4 Drinking type yogurt for beauty treatment and weight control
Firstly, the raw material formula (calculated by 1000 g):
fresh milk: 933.4 g; white granulated sugar: 60g of the total weight of the mixture; blood orange fruit powder (Tongyuan company): 0.5 g; white kidney bean extract powder (Tongyuan company): 6g of a mixture; a leavening agent: 0.1g (Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus rhamnosus).
Secondly, the manufacturing method comprises the following steps:
1. mixing the raw materials except for the leaven at 48 deg.C for 30 min;
2. degassing the mixed material, and homogenizing at 65 deg.C and 18MP pressure;
3. sterilizing the homogenized mixture at 85 deg.C for 30 min;
4. cooling to 39 deg.C, adding appropriate amount of fermentation strain;
5. fermenting at 39 deg.C until acidity reaches 72 ° T, and stopping fermentation;
6. carrying out secondary homogenization on the yoghourt, wherein the homogenization pressure is 150 bar;
7. pouring the yoghourt into a yoghourt buffer tank for filling;
8. and (4) refrigerating at 2-6 ℃ and then maturing, and then leaving the factory.
Example 5 solidified yogurt for beauty treatment and weight control
Firstly, the raw material formula (calculated by 1000 g):
fresh milk: 951.41 g; white granulated sugar: 40g of the total weight of the mixture; blood orange fruit powder (Tongyuan company): 1.5 g; white kidney bean extract powder (Tongyuan company): 7g of a mixture; a leavening agent: 0.09g (Streptococcus thermophilus, Lactobacillus bulgaricus, Bifidobacterium lactis, Lactobacillus casei).
Secondly, the manufacturing method comprises the following steps:
1. mixing the raw materials except for the leaven at 55 deg.C for 25 min;
2. degassing the mixed material, and homogenizing at 60 deg.C and 20MP pressure;
3. sterilizing the homogenized mixed material at 121 ℃ for 4 s;
4. cooling to 42 deg.C, adding appropriate amount of fermentation strain;
5. filling into unit package, fermenting at 42 deg.C until acidity reaches 75 ° T, and stopping fermentation;
6. and cooling the product, refrigerating at 2-6 ℃ and then ripening, and then leaving the factory.
Example 6 taste and flavor evaluation test
The yogurt prepared in examples 1 to 5 was subjected to taste and flavor evaluation experiments. Main sensory examination items: texture state (with or without whey separation, viscosity, fineness, smoothness, etc.), color, taste, flavor, etc. The number of the participants in the experiment is 65. The sensory scoring criteria are shown in table 1, and the evaluation results of the yogurt products are shown in table 2.
TABLE 1 sensory Scoring criteria
| Scoring item | Scoring criteria | Score of |
| Color and luster | Has luster | 1 |
| Tissue state | Good tissue state, no whey precipitation, smoothness, and no looseness | 1 |
| Taste of the product | Fine, smooth and without granular feeling | 1 |
| Flavor (I) and flavor (II) | The special natural fragrance of the yoghourt without peculiar smell | 1 |
| Total score | 4 |
TABLE 2 evaluation results of yoghurts prepared in examples 1 to 5
Sensory evaluation results show that: the yogurt for maintaining beauty and keeping young and controlling weight provided by the embodiments 1-5 of the invention has smooth and fine taste, no granular feeling, moderate sour and sweet taste and special fragrance of yogurt.
Influence of chemical material process on dissolution/dispersion conditions of blood orange fruit powder and white kidney bean extract powder
The inventors examined the effect of the temperature and time of the chemicals on the dissolution/dispersion of the blood orange fruit powder and white kidney bean extract powder, and the results are shown in table 3. Raw material proportion and other process condition references
Example 1.
TABLE 3 influence of the temperature and time of the chemicals on the dissolution/dispersion of the blood orange fruit powder and white kidney bean extract powder
According to table 3, when the material melting time is less than 20min and the material melting temperature is lower than 45 ℃, partial precipitates of the blood orange fruit powder and the white kidney bean extract powder can be generated and cannot be uniformly dispersed, and when the material melting temperature is above 55 ℃, bubbles can be generated in the stirring process due to high temperature, so that the powder is agglomerated, and the dissolution of the blood orange fruit powder and the white kidney bean extract powder is influenced; when the material melting time is 20-30 min and the material melting temperature is 45-55 ℃, the blood orange fruit powder and the white kidney bean extract powder can not generate precipitates and can be uniformly dispersed in the raw milk; when the material melting time is longer than 30min, bubbles are generated in the material melting process, and the number of the bubbles is increased along with the increase of the temperature, so that the added blood orange fruit powder and white kidney bean extract powder are agglomerated, and the dissolution of the blood orange fruit powder and the white kidney bean extract powder is influenced. Therefore, in combination of the above factors, the material melting temperature of the blood orange fruit powder and the white kidney bean extract powder is preferably 45-55 ℃, and the material melting time is preferably 20-30 min.
Influence of mesh number of blood orange fruit powder and white kidney bean extract on fermentation state, taste and flavor of product
The inventors examined the influence of the mesh number of the blood orange powder and the white kidney bean extract on the fermentation state, the taste and the flavor of the product, and the results are shown in table 4. The raw material ratios and process conditions were as in example 1.
TABLE 4 influence of mesh number of blood orange fruit powder and white kidney bean extract powder on fermentation state, taste and flavor of the product
| Number of meshes | Product fermentation state | The product has good taste and flavor |
| 100 | Partial precipitation | Coarse taste and common flavor |
| 150 | Partial precipitation | Has rough mouthfeel and common flavor |
| 180 | A small amount of precipitate | Has rough mouthfeel and common flavor |
| 200 | No precipitation | Has fine and smooth taste and natural fragrance |
| 250 | No precipitation | Has fine and smooth taste and natural fragrance |
| 300 | No precipitation | Has fine and smooth taste and natural fragrance |
As can be seen from table 4, when the mesh number of the blood orange fruit powder and the white kidney bean extract powder is less than 200, the blood orange fruit powder and the white kidney bean extract powder are precipitated, the duplex filter is blocked during production, production is stopped, the fermentation state of the yogurt is affected even if production is continued, and the produced yogurt has poor curd state, rough tissue state, uneven texture, no luster, rough mouthfeel, insufficient flavor and whey precipitation; the production process of the blood orange fruit powder and the white kidney bean extract is difficult to prepare into more than 300 meshes, and the product cost is increased. Therefore, by integrating the three factors of the fermentation state, the taste and the flavor of the product, the mesh range of the blood orange fruit powder and the white kidney bean extract powder is preferably 200-300 meshes.
Influence of addition amount of blood orange fruit powder on fermentation state, color, taste and flavor of product
The inventor inspects the influence of the addition amount of the blood orange fruit powder on the fermentation state, color, taste and flavor of the product, and the result is shown in table 5. Other raw material ratios and process conditions were as in example 1.
TABLE 5 influence of different addition amounts of blood orange fruit powder on the fermentation state, taste and flavor of the product
According to table 5, when the addition amount of the blood orange fruit powder is less than 0.05%, the nutritional value of the blood orange fruit powder endows the yogurt product with low nutritional value, the whitening and beautifying effects cannot be achieved, the overall taste of the product is thin, and the flavor is not prominent enough; when the addition amount of the blood orange fruit powder is more than 0.15%, the excessive addition amount causes that part of the blood orange fruit powder can not be completely mixed in the yoghourt, so that a small amount of precipitates appear, the fermentation state of the product is influenced, the granular feeling of the product exists, the taste of the product is influenced, the color of the product is too dark, and the excessive addition amount also causes the increase of the product cost. Therefore, the blood orange fruit powder is added in the range of 0.05-0.15%, and the preferable addition amount is 0.08-0.12% by integrating three factors of the fermentation state, the color, the taste and the flavor of the product.
Influence of the addition amount of the white kidney bean extract powder on the fermentation state, taste and flavor of the product
The inventors examined the influence of the addition amount of the white kidney bean extract powder on the fermentation state, taste and flavor of the product, and the results are shown in table 6. Other raw material ratios and process conditions were as in example 1.
TABLE 6 influence of the addition of the white kidney bean extract powder on the fermentation state, taste and flavor of the product
| Addition amount (%) | Product fermentation state | The product has good taste and flavor |
| 0 | A small amount of whey is separated out | Thin mouthfeel and common flavor |
| 0.4 | No whey separation | Thin mouthfeel and common flavor |
| 0.5 | No whey separation | Has fine and smooth taste and natural fragrance |
| 0.6 | No whey separation | Has fine and smooth taste and natural fragrance |
| 0.7 | No whey separation | Has fine and smooth taste and natural fragrance |
| 0.8 | No whey separation | Has fine and smooth taste and natural fragrance |
| 0.9 | No whey separation | Has fine and smooth taste and natural fragrance |
| 1 | No whey separation | Has fine and smooth taste and natural fragrance |
| 1.1 | A small amount of precipitate | Coarse taste and common fragrance |
According to table 6, when the adding amount of the white kidney bean extract powder is less than 0.5%, the nutritional value of the yogurt product is low due to the white kidney bean extract, the effect of controlling weight cannot be achieved, the overall taste of the product is thin, and the flavor is not prominent enough; when the addition amount of the white kidney bean extract powder is more than 1%, the excessive addition amount causes that part of the white kidney bean extract powder cannot be completely mixed in the yoghourt, so that a small amount of precipitates appear, the fermentation state of the product is influenced, the granular feeling of the product exists, the taste of the product is influenced, and the excessive addition amount also causes the increase of the product cost. Therefore, the white kidney bean extract powder of the invention is added in a range of 0.5-1%, preferably in an amount of 0.6-0.8%, by integrating three factors of the fermentation state, taste and flavor of the product.
Influence of blood orange species on ascorbic acid content in yogurt products
The inventor examines the content of the ascorbic acid in the yogurt products added with different types of blood orange fruit powder, and the specific results are shown in table 7. The raw material ratios and process conditions were as in example 1.
TABLE 7 influence of blood orange species on the content of ascorbic acid in yoghurt products
According to table 7, the ascorbic acid content of the blood orange fruit powder of taloaceae is obviously higher than that of the common blood orange fruit powder, the ascorbic acid content of the product is not obviously changed in the fermentation process after the blood orange fruit powder of taloaceae is added, the decay speed of the ascorbic acid content of the product is slower along with the change of time in the quality guarantee period, and the product can still have higher ascorbic acid content at the end of the quality guarantee period; in the product added with the common blood orange fruit powder, the decay speed of the ascorbic acid content is faster in the fermentation process and the quality guarantee period of the product, so the blood orange fruit powder of the family talocoaceae is preferably added in the invention, and the blood orange fruit powder can better provide the yoghourt product with higher content of ascorbic acid, thereby playing the role of beautifying and keeping young.
Effect of the yogurt product of the invention on rat weight
The inventor conducts animal experiment research on the influence of the yoghourt product on the weight of consumers, wherein rats with the weight of 200 +/-20 g, 8-12 rats in each group and the male-female ratio of 1:1 are selected. The animals were divided into 1 group (for eating yogurt added with blood orange fruit powder and white kidney bean extract powder, the raw material ratio and the process conditions of the yogurt refer to example 1), 2 groups (for eating yogurt not added with blood orange fruit powder and white kidney bean extract powder, the raw material ratio and the process conditions of the yogurt refer to example 1) and 3 groups (blank control group), each group was fed with the same high-calorie model feed at the same time, and the body weight of the rat was recorded, and the results are shown in table 8.
TABLE 8 mean body weight (g) of rats of different groups
| Group of | Group 1 | 2 groups of | Group 3 |
| Day 0 | 211 | 215 | 214 |
| 5 days | 211 | 216 | 217 |
| 10 days | 212 | 218 | 220 |
| 15 days | 213 | 220 | 221 |
| 20 days | 213 | 224 | 225 |
| 25 days | 214 | 228 | 231 |
| 30 days | 214 | 232 | 237 |
As can be seen from table 8, compared with the blank control group, after the yogurt containing the blood orange fruit powder and the white kidney bean extract powder and the yogurt containing no blood orange fruit powder and no white kidney bean extract powder were eaten, the weight gain speed of the rats decreased, and compared with the yogurt containing no blood orange fruit powder and no white kidney bean extract powder, the weight gain range of the rats eating the yogurt containing the blood orange fruit powder and the white kidney bean extract powder was very small, which indicates that the yogurt containing the blood orange fruit powder and the white kidney bean extract powder of the present invention can significantly contribute to healthy weight control without diet.
Evaluation of sensory quality in storage period
The inventor evaluates the sensory quality of the yoghourt product prepared in example 1 in the storage period, and evaluates the yoghourt within 28 days of the quality guarantee period respectively according to 4 indexes of color, taste, flavor and tissue state. The results are shown in Table 9.
TABLE 9 evaluation of the sensory quality of the yogurt shelf life
According to table 9, the yogurt can maintain good glossiness and smooth taste, has strong flavor peculiar to yogurt, good texture state and no whey separation in the whole storage period, and shows that the addition of the blood orange powder and the white kidney bean extract powder does not affect the stability of the product while providing rich nutrition and health functions.
The addition amount of fructus Citri Junoris powder and white kidney bean extract powder is effective for improving organoleptic quality and stability of the product during storage
Influence of
The inventor inspects the influence of the addition amount of the blood orange fruit powder and the white kidney bean extract powder on the sensory quality and stability of the product in the storage period. The proportions and process conditions of the other raw materials except the blood orange fruit powder and the white kidney bean extract powder refer to example 1.
And (4) adopting an anonymous scoring mode to evaluate 65 persons, and respectively evaluating the yoghourt with the shelf life of 28 days according to 4 indexes of color, taste, flavor and tissue state. Each index is divided into 10 points, wherein 8-10 points indicate that the yoghourt is glossy, fine and smooth in taste, rich in special flavor of the yoghourt, good in tissue state and free of whey precipitation; 5-7 minutes shows that the yoghourt has poor brightness, rough taste, no peculiar flavor of the yoghourt, a small amount of whey separated out and a small amount of precipitate; 1-4 points indicate that the yoghourt is lusterless, has rough mouthfeel and peculiar smell, and has a large amount of whey separated out. The results are shown in Table 10.
TABLE 10 influence of the addition of blood orange fruit powder and white kidney bean extract powder on the sensory quality and stability of yogurt in shelf life
According to table 10, when the addition range of the blood orange fruit powder is 0.05% -0.15%, and the addition range of the white kidney bean extract powder is 0.5% -0.1%, the change of the color, the taste, the flavor and the tissue state of the yogurt is small in the storage period of 28 days, which indicates that the addition amounts of the blood orange fruit powder and the white kidney bean extract powder do not affect the stability of the product while providing rich nutrition and health functions.
The above-mentioned embodiments are intended to illustrate the objects, technical solutions and advantages of the present invention in further detail, and it should be understood that the above-mentioned embodiments are only exemplary embodiments of the present invention, and are not intended to limit the scope of the present invention, and any modifications, equivalent substitutions, improvements and the like made within the spirit and principle of the present invention should be included in the scope of the present invention.
Claims (10)
1. A raw material composition for preparing yoghourt comprises the following components in percentage by weight: 0.05-0.15% of blood orange fruit powder, 0.5-1% of white kidney bean extract powder, 0-1% of stabilizing agent, 0.008-0.01% of fermenting agent, 0-9% of sweet substance and milk.
2. The feedstock composition of claim 1, having one or more of the following characteristics:
(1) the mesh number of the blood orange fruit powder and/or the white kidney bean extract powder is 200-300 meshes;
(2) the content of ascorbic acid in the blood orange fruit powder is not lower than 40mg/100 g;
(3) the blood orange is selected from Moro blood orange, Taroceae blood orange and/or Sangji Anlao blood orange;
(4) the white kidney bean extract is obtained by a water extraction technology;
(5) the milk is fresh milk or reconstituted milk;
(6) the sweet substance in the raw material composition is white granulated sugar;
(7) the leaven is a mixed strain comprising streptococcus thermophilus and lactobacillus bulgaricus; optionally, the starter culture further comprises one or more of lactobacillus acidophilus (lactobacillus acidophilus), Bifidobacterium lactis (Bifidobacterium lactis), Bifidobacterium longum (Bifidobacterium longum), Bifidobacterium breve (Bifidobacterium breve), Bifidobacterium infantis (Bifidobacterium infantis), Bifidobacterium adolescentis (Bifidobacterium adolescentis), Bifidobacterium bifidum (Bifidobacterium bifidum) lactobacillus helveticus (lactobacillus helveticus), lactobacillus casei (lactobacillus casei) and lactobacillus rhamnosus (lactobacillus hamnosus.gg);
(8) the feedstock composition does not comprise a stabilizer;
(9) the raw material composition comprises a stabilizer, wherein the stabilizer is selected from one or more of milk protein powder, whey protein powder, starch, modified starch, pectin and agar.
3. A method of preparing yogurt, comprising the steps of:
step 1: mixing, degassing, homogenizing, sterilizing and cooling the raw materials except the leavening agent in the raw material composition of claim 1 or 2;
step 2: adding a leaven for fermentation.
4. The method of claim 3, said step 1 having one or more of the following features:
(1) mixing is carried out at a temperature of 45-55 ℃;
(2) mixing for 20-30 min;
(3) homogenizing at 55-65 deg.C;
(4) homogenizing under 18-20 MP pressure;
(5) sterilizing at 85-121 ℃;
(6) sterilizing for 30 min-4 s;
(7) cooling to 37-43 ℃.
5. The method of claim 3 or 4, said step 2 having one or more of the following features:
(1) fermenting at 37-43 ℃;
(2) and stopping fermentation until the fermentation temperature reaches 70-75 DEG T.
(3) The fermentation is carried out in a fermenter or in unit packs.
6. The method of any one of claims 3-5, wherein the yogurt is a stirred yogurt, the method further comprising:
step 3A: demulsifying the yoghourt and immediately cooling (for example, cooling to 10-20 ℃) after fermentation is finished, and then filling and refrigerating (for example, refrigerating at 2-6 ℃);
or
The yogurt is a drinking yogurt, and the method further comprises:
and step 3B: performing secondary homogenization (for example, performing secondary homogenization at a pressure of 100-150 bar (for example, 100-110 bar, 110-120 bar, 120-130 bar, 130-140 bar or 140-150 bar)), cooling (for example, cooling to 10-20 ℃), and filling;
or
The yogurt is a set-style yogurt, and the method further comprises:
and step 3C: and (3) directly cooling and refrigerating (for example, refrigerating at 2-6 ℃) without demulsification after fermentation.
7. A method of preparing a lactic acid bacteria beverage comprising: preparing a yoghurt by steps 1 and 2 as defined in any one of claims 3 to 5, mixing the prepared yoghurt with sterilized sugar solution, performing secondary homogenization, cooling and filling to obtain the lactic acid bacteria beverage.
8. The method of claim 7, having one or more of the following features:
(1) mixing the yoghourt and the sugar solution according to the ratio of 1: 3-1: 4;
(2) the sugar solution comprises 15-20% of white granulated sugar and water according to weight percentage;
(3) sterilizing at 85-121 ℃;
(4) sterilizing for 30 min-4 s;
(5) cooling the sugar solution after sterilization;
(6) and carrying out secondary homogenization under the pressure of 170-180 bar.
9. Yoghurt obtainable from a raw material composition according to claim 1 or 2 or a process according to any one of claims 3 to 5;
the yogurt is a stirred yogurt, a drinking yogurt or a set yogurt.
10. A lactic acid bacteria beverage obtained by the method of claim 7 or 8.
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