CN111248278A - Yogurt with controllable shape and preparation method thereof - Google Patents
Yogurt with controllable shape and preparation method thereof Download PDFInfo
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- CN111248278A CN111248278A CN201811461986.7A CN201811461986A CN111248278A CN 111248278 A CN111248278 A CN 111248278A CN 201811461986 A CN201811461986 A CN 201811461986A CN 111248278 A CN111248278 A CN 111248278A
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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
- A23C9/137—Thickening substances
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Abstract
The yogurt with controllable form comprises liquid milk, modified starch, a sweetening agent, protein powder and a stabilizing agent, wherein each 100 parts by weight of the yogurt comprises the following components: 3-5 parts of modified starch, 6-8 parts of sweetening agent, 1-5 parts of protein powder, 0.2-2 parts of stabilizing agent and the balance of liquid milk, wherein the modified starch is glutinous rice hydroxypropyl distarch phosphate or glutinous rice acetylated distarch phosphate. The yogurt can have obvious form change or relatively stable form at different temperatures, thereby meeting the requirements of different consumers.
Description
Technical Field
The invention belongs to the technical field of dairy products, and particularly relates to a yogurt with controllable form and a preparation method thereof.
Background
In order to ensure the quality of the yogurt, the yogurt needs to be stored in a refrigerated environment and drunk under a low temperature condition, so that the drinking habit of a part of people cannot be met, and the requirements of people on the mouthfeel and the texture of the yogurt are more and more diversified.
Therefore, yogurt manufacturers hope to keep the taste and flavor of yogurt unchanged under different conditions by adjusting the formula and the process, and meet the requirements of different people.
Disclosure of Invention
In view of the above, the invention aims to provide a yogurt with a controllable form and a preparation method thereof, which are used for realizing that the state of a yogurt product changes as required under different external temperature conditions, and bring different tastes and nutritional experiences.
In order to achieve the above purpose, in one aspect, the invention provides a yogurt with controllable form, which comprises liquid milk, modified starch, sweetener, protein powder and stabilizer, wherein each 100 parts by weight of the yogurt comprises the following components: 3-5 parts of modified starch, 6-8 parts of sweetening agent, 1-5 parts of albumen powder, 0.2-2 parts of stabilizing agent and the balance of liquid milk, wherein the modified starch is glutinous rice hydroxypropyl distarch phosphate or glutinous rice acetylated distarch phosphate, and the content of the modified starch in each 100 parts by weight can be 3.5 parts, 4 parts, 4.5 parts and the like.
In some embodiments, the sweetener may be selected from one or more of white granulated sugar, lactitol, sucralose, steviol glycosides, acesulfame k, sucralose, isomaltulose, and may be present in an amount of 6.5 parts, 7 parts, 7.5 parts, etc. per 100 parts by weight of the sweetener.
In some embodiments, the protein powder may be whey protein powder or milk protein, preferably concentrated whey protein powder or concentrated milk protein, and the content of the protein powder may be 2 parts, 2.5 parts, 3 parts, 3.5 parts, 4 parts, 4.5 parts, etc. per 100 parts by weight.
In some embodiments, the stabilizer may be selected from one or more of gelatin, agar, pectin, and may be present in an amount of 0.4 parts, 0.6 parts, 0.8 parts, 1.0 parts, 1.2 parts, 1.4 parts, 1.6 parts, etc. per 100 parts by weight. For example, in some embodiments, the stabilizer comprises 0.1-0.5 parts of agar and 0.1-0.3 parts of pectin per 100 parts by weight, or comprises 0.5-1 part of gelatin and 0.1-0.3 part of pectin.
In some embodiments, the liquid milk may be selected from fresh milk, an emulsion made from powdered milk (whole or skim milk), or a combination thereof.
In some embodiments, the starter culture of the yogurt is a starter culture capable of imparting a low viscosity or a high viscosity to the yogurt, wherein the starter culture is selected from one or more of Lactobacillus lactis (Lactobacillus bulgaricus), Streptococcus thermophilus (Streptococcus thermophilus), Lactococcus lactis (Lactococcus lactis subsp.1act), Lactococcus lactis (Lactococcus lactis subsp.cremoris), Lactococcus lactis diacetyl (Lactococcus lactis subsp.diacetyl), and the starter culture capable of imparting a different viscosity to the yogurt is obtainable from a supplier. The fermentation strain is 0.1-0.4 per mill of the weight of the yoghourt raw material.
The yoghourt can be eaten within the range of 5-40 ℃, for example, the yoghourt can be eaten after being heated to 20-40 ℃, and the yoghourt can present a remarkably changed edible form (such as different viscosity) or a basically stable edible form (such as basically stable viscosity) within the range of 5-40 ℃ so as to meet the diversified demands of consumers.
In some embodiments, when the yogurt is heated and consumed (e.g. heated to 20-40 ℃), different consumption forms can be presented, in particular, the yogurt is in a flowing state (viscosity range 300-500cp, such as 350cp, 400cp, 450cp), a semi-solid state (viscosity range 800-1000cp, such as 850cp, 900cp, 950cp) and a setting state (viscosity range 1000-2000cp, such as 1100cp, 1200cp, 1300cp, 1400cp, 1500cp, 1600cp, 1700cp, 1800cp, 1900cp) when consumed.
In some embodiments, when the yoghurt is consumed after heating (e.g. to 20 ℃ to 40 ℃), it may assume a relatively stable edible form, i.e. it is in a fluid, semi-solid or set-type state when consumed, e.g. it has a viscosity that varies in the range of less than 300cp, preferably less than 250cp, more preferably less than 200 cp.
On the other hand, the invention also provides a preparation method of the yoghourt, which comprises the steps of mixing the raw materials in proportion, and then inoculating and fermenting.
In some embodiments, the method of making comprises: preparing materials, homogenizing, sterilizing, inoculating, fermenting, wherein the temperature for homogenizing is 55-65 deg.C (such as 57 deg.C, 59 deg.C, 61 deg.C, 63 deg.C). In addition, in order to further improve the taste of the product, the refining process can be further optimized, and the refining equipment which can be used can be selected from a shear pump, a smoothing filter and the like, wherein the rotating speed of the shear pump is 800-1300rpm, such as 900rpm, 1000rpm, 1100rpm and 1200 rpm.
Compared with the prior art, the invention has the following beneficial effects:
according to the invention, the glutinous rice hydroxypropyl distarch phosphate or glutinous rice acetylated distarch phosphate is added, and the fermentation strain endowing the yoghourt with low viscosity or high viscosity is matched, so that the yoghourt products with different viscosity change characteristics can be prepared, and meanwhile, the flavor and nutrition of the products can be kept unchanged, so that the requirements of different people can be met.
Drawings
FIG. 1 is a graph comparing the change in viscosity of yoghurts according to example 1 of the present invention with those of a comparative example;
FIG. 2 is a graph comparing the change in viscosity of yoghurts according to example 2 of the present invention with those of the comparative example;
FIG. 3 is a graph comparing the sensory evaluation of yoghurts according to the invention in example 2 with those of the comparative example.
Detailed Description
In order that the objects, technical solutions and advantages of the present invention will become more apparent, the present invention will be further described in detail with reference to the accompanying drawings in conjunction with the following specific embodiments.
Example 1
A yogurt with controllable form comprises milk, concentrated milk protein, agar, pectin, modified starch (Oryza Glutinosa acetylated distarch phosphate), and white sugar; every 100 weight portions of the composition comprise the following components: 6 parts of white granulated sugar, 3 parts of sticky rice acetylated distarch phosphate, 1 part of concentrated milk protein, 0.1 part of agar, 0.1 part of pectin and the balance of milk, wherein 0.02-part of lactobacillus bulgaricus and streptococcus thermophilus composition capable of endowing the yoghourt with low viscosity is added in every 100 parts by weight of yoghourt formula.
The homogenization temperature was 65 ℃.
During the tasting process of the product at the temperature of between 6 and 10 ℃, the product can be kept in a solidification type state, the viscosity is controlled to be 1500cp for 1000-.
Example 2
A yogurt with controllable form comprises milk, concentrated whey protein powder, gelatin, pectin, modified starch (Oryza Glutinosa hydroxypropyl distarch phosphate), and white sugar; every 100 weight portions of the composition comprise the following components: 8 parts of white granulated sugar, 5 parts of glutinous rice hydroxypropyl distarch phosphate, 5 parts of concentrated whey protein powder, 1 part of gelatin, 0.3 part of pectin and the balance of milk, wherein 0.05 part of lactobacillus bulgaricus and lactococcus lactis milk fat subspecies composition capable of endowing the yogurt with high viscosity is added in each 100 parts by weight of yogurt formula.
The homogenization temperature was 55 ℃ and the thinning was carried out at 1000rpm using a shear pump.
The product can be kept in a semi-solid state during the tasting process at the temperature of 6-40 ℃, and the viscosity is controlled to be 800-1300 cp.
Comparative example
A yogurt, the formula of which comprises: milk, concentrated whey protein powder, gelatin, pectin, modified starch (waxy corn hydroxypropyl distarch phosphate), white sugar; every 100 weight portions of the composition comprise the following components: 8 parts of white granulated sugar, 5 parts of waxy corn hydroxypropyl distarch phosphate, 5 parts of concentrated whey protein powder, 1 part of gelatin, 0.3 part of pectin, and the balance of milk, wherein 0.05 part of conventional fermentation strain is added into each 100 parts by weight of yoghourt formula.
FIG. 1 is a graph comparing the change in viscosity of the yogurt samples of example 1 with the yogurt samples of the comparative example, and it can be seen that the yogurt samples of example 1 and the yogurt samples of the comparative example have relatively similar viscosities in the range of 5-10 ℃;
within the range of 10-25 ℃, the viscosity of the yoghourt sample in the example 1 is obviously reduced, and the reduction trend of the yoghourt sample in the comparative example is relatively mild;
within the range of 25-40 ℃, the viscosity of the yoghourt sample in the example 1 is reduced relatively gently and tends to be stable, and the viscosity of the yoghourt sample in the comparative example is obviously reduced and tends to be continuously reduced;
within the range of 40-25 ℃, the viscosity of the yoghourt sample in the embodiment 1 is obviously improved, and the viscosity of the yoghourt sample in the comparative example is improved;
within the range of 25-10 ℃, the viscosity of the yoghourt sample in the embodiment 1 is obviously improved, and the viscosity of the yoghourt sample in the comparative example is mildly improved;
within the temperature range of 10-5 ℃, the viscosity of the yoghurt sample in the example 1 is increased more gradually, and the yoghurt sample in the comparative example is basically unchanged.
In addition, by comparing the viscosity change curves of the yogurt samples in example 1 and the comparative example, it can be found that the viscosity of the yogurt sample in example 1 can be substantially restored to the level before heating during the cooling process after the yogurt sample is heated, while the viscosity of the yogurt sample in the comparative example is significantly lower than the level before heating, which indicates that the viscosity change of the yogurt sample in example 1 is reversible, so that the viscosity can be restored to the level before heating even after it is heated during transportation or storage and refrigerated again without affecting the mouthfeel thereof, and thus the temperature resistance thereof is significantly improved.
FIG. 2 is a graph comparing the change in viscosity of the yogurt sample of example 2 with the yogurt sample of the comparative example, and it can be seen that the change in viscosity of the yogurt sample of the comparative example is significant with changes in temperature; while the yogurt sample of example 2 showed no significant change in viscosity during temperature changes.
It can be seen that the change of the ambient temperature has little influence on the change of the viscosity of the yoghurt, and therefore, the invention can also maintain the viscosity of the yoghurt within a specific range, so that consumers who like a specific viscosity can meet the requirements of the yoghurt no matter at which temperature the yoghurt of the invention is eaten.
In addition, the invention also carries out sensory evaluation on the sample in the embodiment 2 added with the thinning process to compare the use effect of the process,
as can be seen from FIG. 3, the yogurt sample of the present invention is significantly superior to the control sample in terms of gloss and fineness, has no significant difference in flavor and overall preference, and is lower in viscosity than the control sample. The invention improves the sensory level of the yoghourt on the whole and can better meet the needs of consumers.
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 present invention, and any modifications, equivalents, improvements and the like made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. The yogurt with controllable form is characterized by comprising liquid milk, modified starch, a sweetening agent, albumen powder and a stabilizing agent, wherein each 100 parts by weight of the yogurt comprises the following components: 3-5 parts (preferably 3.5 parts, 4 parts or 4.5 parts) of modified starch, 6-8 parts (preferably 6.5 parts, 7 parts or 7.5 parts) of sweetening agent, 1-5 parts (preferably 2 parts, 2.5 parts, 3 parts, 3.5 parts, 4 parts or 4.5 parts respectively) of albumen powder, 0.2-2 parts (preferably 0.4 part, 0.6 part, 0.8 part, 1.0 part, 1.2 parts, 1.4 parts or 1.6 parts) of stabilizer and the balance of liquid milk, wherein the modified starch is glutinous rice hydroxypropyl distarch phosphate or glutinous rice acetylated distarch phosphate.
2. Yoghurt as claimed in claim 1, wherein the sweetener is selected from one or more of white granulated sugar, lactitol, sucralose, steviol glycosides, acesulfame k, sucralose, isomaltulose.
3. Yoghurt as claimed in claim 1, wherein the protein powder is whey protein powder or milk protein.
4. Yoghurt as claimed in claim 1, wherein the stabiliser is selected from one or more of gelatin, agar, pectin.
5. Yoghurt as claimed in claim 1, wherein the fermenting species of the yoghurt is one or more species capable of imparting low or high viscosity to the yoghurt, wherein the fermenting species is selected from the group consisting of lactobacillus bulgaricus (lactobacillus bulgaricus), Streptococcus thermophilus (Streptococcus thermophilus), Lactococcus lactis subsp.
6. Yoghurt as claimed in claim 1, wherein the viscosity of the yoghurt varies between 300 and 2000cp at a temperature in the range 5-40 ℃ and recovers its original viscosity after cooling.
7. Yoghurt as claimed in claim 1, wherein the change in viscosity of the yoghurt is less than 300cp, preferably less than 250cp, more preferably less than 200cp, over a temperature range of 5-40 ℃.
8. A method for preparing the yoghourt according to any one of the claims 1-7, wherein the method comprises the steps of mixing the raw materials in proportion and then inoculating and fermenting.
9. The method of claim 8, wherein the method comprises homogenizing the feedstock in the range of 55-65 ℃ (preferably 57 ℃, 59 ℃, 61 ℃ or 63 ℃).
10. The method according to claim 8, wherein the method comprises subjecting the feedstock to a refining treatment, preferably wherein the refining treatment equipment is selected from a shear pump or a smoothing filter, wherein the shear pump has a rotational speed of 800-.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811461986.7A CN111248278A (en) | 2018-11-30 | 2018-11-30 | Yogurt with controllable shape and preparation method thereof |
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| CN201811461986.7A CN111248278A (en) | 2018-11-30 | 2018-11-30 | Yogurt with controllable shape and preparation method thereof |
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| CN201811461986.7A Withdrawn CN111248278A (en) | 2018-11-30 | 2018-11-30 | Yogurt with controllable shape and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114916580A (en) * | 2022-06-09 | 2022-08-19 | 重庆市天友乳业股份有限公司 | Yogurt compound stabilizer, set yogurt containing particles and preparation method of set yogurt |
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