CN111248420A - Jam and fermented milk containing dietary fiber, and preparation method thereof - Google Patents
Jam and fermented milk containing dietary fiber, and preparation method thereof Download PDFInfo
- Publication number
- CN111248420A CN111248420A CN201811452467.4A CN201811452467A CN111248420A CN 111248420 A CN111248420 A CN 111248420A CN 201811452467 A CN201811452467 A CN 201811452467A CN 111248420 A CN111248420 A CN 111248420A
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- Prior art keywords
- jam
- milk
- dietary fiber
- parts
- fruit
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Classifications
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- A—HUMAN NECESSITIES
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- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
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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
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- A—HUMAN NECESSITIES
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- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
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- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/133—Fruit or vegetables
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention provides jam and fermented milk containing dietary fibers and a preparation method thereof, wherein the jam containing the dietary fibers is specially used for preparing the fermented milk, and the jam comprises the following raw materials by taking the total weight of the jam as 100 percent: 40-60% of fruits, 0-20% of sweetening agents, 5-10% of stabilizing agents, 15-30% of dietary fibers and 5-40% of water. The jam containing the dietary fiber is added into a fermented milk base material on line to prepare the fermented milk containing the dietary fiber. According to the invention, through improvement of the product formula and the process, the influence of the dietary fiber which is added into the yoghourt in an amount of more than or equal to 1.5% on the growth of strains and the organization state and stability of the product can be weakened or avoided, and the prepared fermented milk containing the dietary fiber has fine and smooth mouthfeel, good stability and certain functionality.
Description
Technical Field
The invention relates to jam and fermented milk containing dietary fibers and a preparation method thereof, belonging to the technical field of fermented milk product processing.
Background
The concept of dietary fiber was first proposed in the 50 s of the 20 th century, and since studies in the 70 s of the 20 th century indicate that the incidence of diseases such as diabetes and cardiovascular diseases may be related to the decrease in the intake of dietary fiber, as studies on dietary fiber have been gradually increased, a great deal of studies have now shown that dietary fiber has a certain effect in preventing constipation, controlling body weight, resisting cancer, lowering blood cholesterol, preventing and controlling diabetes, reducing the risk of cardiovascular diseases, and improving human intestinal immunity, and thus dietary fiber has become a substance of interest to academia and common people and is supplemented by the nutritional community as a seventh group of nutrients, which is in parallel with the conventional six groups of nutrients, namely, protein, fat, carbohydrate, vitamin, mineral and water.
The dietary fiber is a polysaccharide of high molecular pentosan or hexosan which is formed by condensing a plurality of monosaccharide molecules (generally more than 200) through non- α -1,4 glycosidic bonds, can not be digested and absorbed by gastrointestinal tracts, and can not generate energy, the dietary fiber can be divided into two types according to the solubility, one type is insoluble dietary fiber which mainly comprises cellulose, insoluble hemicellulose, lignin, resistant starch, partial oligosaccharide and the like, and the other type is soluble dietary fiber which mainly comprises hydrophilic colloid substances such as pectin and the like, partial hemicellulose and the like, such as gum, pectin, algin, bean gum, agar, carboxymethyl cellulose and the like.
Based on the above, the dietary fiber is gradually applied to food, and the world health organization and the national nutrition community give a uniform suggestion on the intake of the dietary fiber, namely the daily intake of each person is between 25 and 35 grams; wherein the American diabetes Association recommends that the diabetic patients can moderately increase to 45-55 g; the world food and agriculture organization recommends that the intake of the normal population is 27 g/day per person. The european community food science council recommends a standard of 30 grams per person per day. The American cancer prevention Association recommended standard is 30-40 grams per person per day. The daily dietary fiber intake proper amount specified by the newly issued dietary nutrient reference intake of Chinese residents in 2000 by the Chinese Nutrition society is 25-35 g. Wherein the subdivision is done according to the food energy value: low-energy diet 1800kcal is 25 g/day; medium energy diet 2400kcal is 30 g/day; the high energy diet 2800kcal was 35 g/day.
In fact, the average daily intake of dietary fiber by adults in China is 13.3 g, wherein the minimum is 11.5 g, the medium is 13.2 g, and the maximum is 14.5 g. Relevant data statistics shows that the intake of dietary fiber is different in different regions at present, 11 g for Beijing, 9.1 g for Shanghai, 12.7 g for Tianjin and 8.6 g for Guangzhou. This is far from the dietary fiber intake requirements that balance dietary requirements.
Meanwhile, the Chinese resident dietary fiber intake white skin book shows that: the intake of dietary fiber of Chinese residents is generally insufficient and tends to decline, the intake of dietary fiber (insoluble) per day is 11 g at present, and cities are basically consistent with rural areas; because the data of the soluble dietary fiber in the food ingredient table is insufficient, the total amount of the dietary fiber per day is calculated by adopting a conversion coefficient to be about 13 g. Compared with the recommended amount of dietary fiber in the dietary nutrient reference intake of Chinese residents, the dietary fiber intake of the Chinese residents is less than 5 percent of the population with the suitable intake (25 g/day). Supplementing dietary fiber intake therefore plays an important role in resident dietary balance.
At present, constipation frequently occurs in children due to unbalanced diet and dietary nutrition, and tracking and investigation results of constipation patients indicate that the intake of dietary fibers is positively correlated with the improvement of constipation, the defecation is normal when the intake of the dietary fibers of the children is 4.2 g/day, and the average intake of the dietary fibers of the constipation children is 3.7 g/day. The dietary fiber can obviously improve the constipation of children; meanwhile, researches show that the dietary fiber achieves the effect of treating obesity through the influence on the absorption function of obese children. Therefore, the dietary fiber yoghourt for children can supplement the daily dietary fiber requirements of children, has good market prospect, and can be declared to contain dietary fiber or be rich in dietary fiber when the content of the dietary fiber in the yoghourt is more than or equal to 3g/100g (or more than or equal to 1.5g/420kJ) or more than or equal to 6g/100g (or more than or equal to 3g/420kJ) according to the requirements of domestic regulations. In general, after more dietary fibers are added into the yogurt, a part of dietary fibers are utilized by yogurt strains in a fermentation process, so that the content of the dietary fibers in a final product is reduced, the dietary fibers need to be excessively added in formula design, the cost is increased, and on the other hand, the texture of the yogurt is affected by excessively high addition of the dietary fibers, so that the state and stability of the product are reduced.
Disclosure of Invention
In view of the defects of the prior art and research, an object of the present invention is to provide a fermented milk containing dietary fiber, which solves the problems of the existing fermented milk containing a large amount of dietary fiber, such as relatively coarse quality and texture, deviation of stability in shelf life, and relatively high cost, by improving the product formula and process.
In order to achieve the above object, the present invention provides a jam specially used for preparing fermented milk containing dietary fiber. According to a specific embodiment of the invention, the invention provides jam containing dietary fiber, and the jam comprises the following raw materials by weight percent based on 100 percent of the total weight of the jam: 40-60% of fruits, 0-20% of sweetening agents, 5-10% of stabilizing agents, 15-30% of dietary fibers and 5-40% of water.
According to a specific embodiment of the invention, in the jam containing dietary fibers, the dietary fibers comprise soluble dietary fibers and/or insoluble dietary fibers, and are one or more of fructo-oligosaccharide, galacto-oligosaccharide, xylo-oligosaccharide, polydextrose, inulin, resistant dextrin, cellulose, hemicellulose and lignin. The dietary fiber is food ingredient and food additive which are commercially available and meet the national standard. Preferably, the dietary fiber comprises the following components in parts by weight: 0-20 parts of resistant dextrin, 0-20 parts of fructo-oligosaccharide, 0-20 parts of polydextrose, 0-20 parts of inulin, 0-20 parts of cellulose and 0-20 parts of hemicellulose, wherein the total weight is 15-30 parts. More preferably, the dietary fiber comprises, in parts by weight: 5-20 parts of resistant dextrin, 5-20 parts of fructo-oligosaccharide, 5-20 parts of polydextrose, 5-20 parts of inulin, 5-20 parts of cellulose and 5-20 parts of hemicellulose, wherein the total weight is more than 15 and less than or equal to 30 parts. The dietary fiber used in the present invention is used in the form of powder for preparing jam.
According to a specific embodiment of the invention, in the jam containing dietary fiber of the invention, the stabilizer comprises one or more of starch (including modified starch), pectin, gelatin, xanthan gum, locust bean gum and agar; preferably, the stabilizer comprises modified starch and/or pectin, most preferably modified starch, the addition amount of the modified starch is 5-8% of the total weight of the jam, the modified starch can be chemical modified starch or physical modified starch, and the selection of the specific starch has no significant influence on the stability of the jam and the yoghourt in the shelf life.
According to a specific embodiment of the invention, in the jam containing dietary fiber of the invention, the fruit includes, but is not limited to, fruit juice, fruit pomace and/or fruit bits. Preferably, the fruit comprises one or more of strawberry, pineapple, mango, blueberry, apple, banana, yellow peach, apricot, orange, plum, watermelon, pear, grape. Wherein the pomace is edible pomace. Preferably, the size of the fruit dices is 3mm multiplied by 3mm to 20mm multiplied by 20 mm.
According to a specific embodiment of the invention, in the jam containing dietary fiber, the sweetener is one or more of white granulated sugar, high fructose corn syrup, glucose and fructose. The sweetener can be selectively added according to the sweetness of the fruit and the overall sweetness requirement of the jam.
The invention also provides a preparation method of the jam, which comprises the following steps:
fruit squeezing or dicing: squeezing fruits to collect fruit juice and fruit residues, or dicing;
preparing materials: heating water to 70-80 ℃, adding white granulated sugar, a stabilizer and dietary fiber, stirring for 5-10 min, then adding fruits, and continuously stirring for 5-10 min to obtain a mixed material;
and heating the obtained mixed material to 90-98 ℃, and preserving heat for 5-15 min for sterilization to obtain the jam containing the dietary fibers.
According to a specific embodiment of the invention, in the preparation method of the jam, the squeezing treatment is a treatment using a conventional juicer to treat the fruit into juice and pomace (or liquid containing edible pomace). The dicing is to use a conventional dicing machine for processing, cutters with different sizes are selected according to the size of the fruit, and the size of the processed fruit dices is 3mm multiplied by 3 mm-20 mm multiplied by 20 mm.
According to the specific embodiment of the invention, in the preparation method of the jam, the sterilization condition of the mixed materials is preferably 95 ℃ and 10 min. After sterilization, the temperature can be reduced to room temperature (20-30 ℃) for storage or standby.
The invention also provides fermented milk containing dietary fibers, and the raw materials of the fermented milk comprise the jam.
According to a particular embodiment of the invention, the raw material composition of the fermented milk of the invention comprises: the jam containing the dietary fibers is 10-20%, the milk protein is 0-1.5%, the stabilizer is 0-1%, the sweetener is 0-80%, the leavening agent is 0.03-0.1%, and the balance is milk.
According to a specific embodiment of the invention, the milk protein in the fermented milk is one or more of milk concentrated or isolated products, and the usage amount of the milk protein in the fermented milk is preferably 0.4-0.6%.
According to a specific embodiment of the present invention, the stabilizing agent is one or more of starch, pectin, gelatin and agar in the fermented milk of the present invention. The starch includes physically modified starch and chemically modified starch. The stabilizer is preferably chemically modified starch, and the addition amount of the stabilizer is 0.5-1%.
According to a specific embodiment of the present invention, the sweetener in the fermented milk of the present invention includes, but is not limited to, one or more of white granulated sugar, high fructose corn syrup, glucose, fructose or other sweeteners.
According to a specific embodiment of the present invention, the leavening agent comprises one or more of Lactobacillus bulgaricus (Lactobacillus bulgaricus), Streptococcus thermophilus (Streptococcus thermophilus), Lactobacillus acidophilus (Lactobacillus acidophilus), Bifidobacterium lactis (Bifidobacterium lactis), Bifidobacterium longum (Bifidobacterium longum), Lactococcus lactis (Lactobacillus lactis), Lactobacillus casei (Lactobacillus casei), Lactobacillus plantarum (Lactobacillus plantarum), and Lactobacillus rhamnosus (Lactobacillus rhamnosus).
The invention also provides a preparation method of the fermented milk containing the dietary fiber, which comprises the following steps:
mixing milk or optionally milk protein, stabilizer and sweetener, and degassing to obtain milk;
homogenizing and sterilizing the ingredient milk;
cooling the homogenized and sterilized mixed milk to a fermentation temperature, adding a starter for fermentation, and preparing a yogurt base material;
cooling the yogurt base material to below 20 ℃, adding the jam containing the dietary fiber into the yogurt base material, mixing uniformly, and filling to prepare the fermented milk containing the dietary fiber.
According to a specific embodiment of the invention, in the preparation method of the fermented milk, the mixing temperature of the milk, the milk protein, the stabilizer and the sweetener is 55-60 ℃; the circulation time is 20-30 min.
According to a specific embodiment of the present invention, in the method for producing fermented milk of the present invention, the degassing is performed at a temperature of 60 to 70 ℃ and a negative pressure of-0.03 to-0.07 MPa.
According to a specific embodiment of the invention, in the preparation method of the fermented milk, the homogenization is a secondary homogenization, the primary pressure is 17-18 MPa, and the secondary pressure is 3-4 MPa. Preferably, the sterilization temperature is 95 +/-5 ℃ and the sterilization time is 300 s.
According to a specific embodiment of the invention, in the preparation method of the fermented milk, the fermentation temperature is preferably 40-43 ℃, and the fermentation time is preferably 4-7 h. Preferably, when the acidity of the mixed materials reaches 70-80 DEG T, the fermentation is stopped.
According to the specific embodiment of the invention, in the preparation method of the fermented milk, the jam containing the dietary fiber is added into the yogurt base material in an online adding mode, the mixture is uniformly mixed and filled, and the filled fermented milk is refrigerated at the temperature of 2-6 ℃ and then is cooked, so that the fermented milk product containing the dietary fiber is obtained. The packaging form of the fermented milk product in the invention is not particularly limited, and any common fermented milk packaging form in the market at present can be used, for example: stand-up pouch, triangular cup package, etc.
The starting materials used in the present invention are commercially available, and any range recited herein includes any value between the endpoints and any subrange between the endpoints and any value between the endpoints or any subrange between the endpoints.
The invention has the beneficial effects that:
the invention provides jam containing dietary fiber, and the fermented milk containing the dietary fiber is obtained by adding the jam into a fermented milk base material on line, and through the improvement of the product formula and the process, the invention can weaken or avoid the influence of the direct addition of the dietary fiber into the yoghourt with the amount of more than or equal to 1.5 percent on the growth of strains and the tissue state and the stability of the product. On the other hand, the dietary fiber can also replace a part of sweetening agents in the jam, so that the cost is saved compared with a mode of directly adding the dietary fiber. The fermented milk containing dietary fibers prepared by the method disclosed by the invention is fine and smooth in taste, good in stability and certain in functionality.
Detailed Description
The method of the present invention is described below with reference to specific examples to make it easier to understand and understand the technical solution of the present invention, but the present invention is not limited thereto. The experimental methods described in the following examples are all conventional methods unless otherwise specified; the reagents and materials are commercially available, unless otherwise specified.
Example 1 yogurt with dietary fiber (resistant dextrin) jam
First, the jam containing dietary fiber (resistant dextrin) of this example:
the jam containing dietary fiber (resistant dextrin) comprises the following raw materials: 50% of apple juice, pear juice and pomace, 10% of white granulated sugar, 5% of chemically modified starch, 18% of resistant dextrin and the balance of water.
The preparation method of the jam containing the dietary fiber (resistant dextrin) comprises the following steps:
(1) fruit squeezing: squeezing apples and pears, and collecting fruit juice and fruit residues for later use;
(2) preparing materials: preparing raw materials according to weight parts in the formula, heating water to 80 ℃, adding white granulated sugar, chemically modified starch and resistant dextrin, stirring for 10min, then adding fruit juice and pomace, continuously stirring for 10min, and uniformly mixing;
(3) and (3) sterilization: and (3) heating the mixed material obtained in the step (2) to 90 ℃, preserving heat for 10min for sterilization, and then cooling to room temperature to obtain the jam containing dietary fibers.
Secondly, yoghurt containing dietary fiber (resistant dextrin):
1. raw material formula (in 1000 g):
wherein the leaven is 0.3g of lactobacillus bulgaricus, 0.1g of streptococcus thermophilus and 0.1g of bifidobacterium lactis.
2. The preparation method comprises the following steps:
(1) carrying out standardized treatment on milk;
(2) mixing standardized milk, milk protein, chemically modified starch and white sugar at 60 deg.C, circulating for 20min, and mixing to obtain mixed milk solution;
(3) degassing the obtained mixed milk in a degassing tank with the temperature of 70 ℃ and the negative pressure of-0.07 MPa to obtain the ingredient milk;
(4) homogenizing the mixed milk in a homogenizing system with the primary pressure of 18MPa and the secondary pressure of 4MPa, and sterilizing in a sterilizing system at the temperature of 95 ℃/300 s;
(5) cooling the homogenized and sterilized mixed milk to 43 ℃, adding a leavening agent, fermenting for 4 hours at 43 ℃, and stopping fermentation when the acidity reaches 70 DEG T to prepare the yoghourt base material;
(6) cooling the yogurt base material to 15 ℃, adding the jam containing the dietary fiber (resistant dextrin) into the yogurt base material on line through a jam adding system, stirring and mixing uniformly, filling and sealing, refrigerating the filled yogurt at 2-6 ℃, and cooking to obtain the yogurt containing the dietary fiber (resistant dextrin).
Example 2 yogurt with jam containing dietary fiber (polydextrose)
The jam containing dietary fiber (polydextrose) of the embodiment:
the jam containing dietary fiber (polydextrose) comprises the following raw materials: 60% of orange juice, mango juice and fruit residues, 10% of white granulated sugar, 5% of chemically modified starch, 15% of polydextrose and the balance of water.
The preparation method of the jam containing the dietary fiber (polydextrose) comprises the following steps:
(1) fruit squeezing: squeezing orange and mango, and collecting fruit juice and fruit residues for later use;
(2) preparing materials: preparing the raw materials according to the weight parts in the formula, heating water to 80 ℃, adding white granulated sugar, chemically modified starch and polydextrose, stirring for 10min, adding fruit juice and pomace, continuously stirring for 10min, and uniformly mixing;
(3) and (3) sterilization: and (3) heating the mixed material obtained in the step (2) to 90 ℃, preserving heat for 10min for sterilization, and then cooling to room temperature to obtain the jam containing dietary fibers.
II, yogurt containing dietary fibers (polydextrose):
1. raw material formula (in 1000 g):
wherein the leaven is 0.3g of lactobacillus bulgaricus, 0.1g of streptococcus thermophilus and 0.1g of bifidobacterium lactis.
2. The preparation method comprises the following steps:
(1) carrying out standardized treatment on milk;
(2) mixing standardized milk, milk protein, chemically modified starch and white sugar at 60 deg.C, circulating for 20min, and mixing to obtain mixed milk solution;
(3) degassing the obtained mixed milk in a degassing tank with the temperature of 70 ℃ and the negative pressure of-0.07 MPa to obtain the ingredient milk;
(4) homogenizing the mixed milk in a homogenizing system with the primary pressure of 18MPa and the secondary pressure of 4MPa, and sterilizing in a sterilizing system at the temperature of 95 ℃/300 s;
(5) cooling the homogenized and sterilized mixed milk to 43 ℃, adding a leavening agent, fermenting for 4 hours at 43 ℃, and stopping fermentation when the acidity reaches 70 DEG T to prepare the yoghourt base material;
(6) cooling the yogurt base material to 15 ℃, adding the jam containing the dietary fiber (polydextrose) into the yogurt base material on line through a jam adding system, stirring and mixing uniformly, filling and sealing, refrigerating the filled yogurt at 2-6 ℃, and cooking to obtain the yogurt containing the dietary fiber (polydextrose).
Example 3 yogurt with jam containing dietary fiber (polydextrose, resistant dextrin)
The jam containing dietary fibers (polydextrose, resistant dextrin) of the present example:
the jam containing dietary fibers (polydextrose and resistant dextrin) comprises the following raw materials: 55% of strawberry pieces, banana pulp and fruit residues, 10% of white granulated sugar, 5% of chemically modified starch, 15% of polydextrose, 5% of resistant dextrin and the balance of water.
The preparation method of the jam containing the dietary fiber (polydextrose and resistant dextrin) comprises the following steps:
(1) fruit squeezing: dicing strawberry into 3mm × 3mm × 3mm granules for later use, squeezing banana, and collecting fruit juice and fruit residues for later use;
(2) preparing materials: preparing raw materials according to the weight parts in the formula, heating water to 85 ℃, adding white granulated sugar, chemically modified starch, polydextrose and resistant dextrin, stirring for 10min, adding fruit dices, fruit pulp and fruit residues, continuously stirring for 10min, and uniformly mixing;
(3) and (3) sterilization: and (3) heating the mixed material obtained in the step (2) to 90 ℃, preserving heat for 10min for sterilization, and then cooling to room temperature to obtain the jam containing dietary fibers.
Secondly, yoghurt containing dietary fibers (polydextrose and resistant dextrin):
1. raw material formula (in 1000 g):
wherein the leaven is 0.3g of lactobacillus bulgaricus, 0.1g of streptococcus thermophilus and 0.1g of bifidobacterium lactis.
2. The preparation method comprises the following steps:
(1) carrying out standardized treatment on milk;
(2) mixing standardized milk, milk protein, chemically modified starch and white sugar at 60 deg.C, circulating for 20min, and mixing to obtain mixed milk solution;
(3) degassing the obtained mixed milk in a degassing tank with the temperature of 70 ℃ and the negative pressure of-0.07 MPa to obtain the ingredient milk;
(4) homogenizing the mixed milk in a homogenizing system with the primary pressure of 18MPa and the secondary pressure of 4MPa, and sterilizing in a sterilizing system at the temperature of 95 ℃/300 s;
(5) cooling the homogenized and sterilized mixed milk to 43 ℃, adding a leavening agent, fermenting for 4 hours at 43 ℃, and stopping fermentation when the acidity reaches 70 DEG T to prepare the yoghourt base material;
(6) cooling the yogurt base material to 15 ℃, adding the jam containing the dietary fibers (polydextrose and resistant dextrin) into the yogurt base material on line through a jam adding system, stirring and mixing uniformly, filling and sealing, refrigerating the filled yogurt at 2-6 ℃, and cooking to obtain the yogurt containing the dietary fibers (polydextrose and resistant dextrin).
Example 4 yogurt with jam containing dietary fiber (resistant dextrin)
First, the jam containing dietary fiber (resistant dextrin) of this example:
the raw material composition of the jam containing dietary fiber (resistant dextrin) and the preparation method of the jam containing dietary fiber (resistant dextrin) are the same as in example 1.
Secondly, yoghurt containing dietary fiber (resistant dextrin):
1. raw material formula (in 1000 g):
wherein the leaven is 0.3g of lactobacillus bulgaricus, 0.1g of streptococcus thermophilus and 0.1g of bifidobacterium lactis.
2. The preparation method comprises the following steps:
(1) carrying out standardized treatment on milk;
(2) mixing standardized milk, milk protein, chemically modified starch and white sugar at 60 deg.C, circulating for 20min, and mixing to obtain mixed milk solution;
(3) degassing the obtained mixed milk in a degassing tank with the temperature of 70 ℃ and the negative pressure of-0.07 MPa to obtain the ingredient milk;
(4) homogenizing the mixed milk in a homogenizing system with the primary pressure of 18MPa and the secondary pressure of 4MPa, and sterilizing in a sterilizing system at the temperature of 95 ℃/300 s;
(5) cooling the homogenized and sterilized mixed milk to 43 ℃, adding a leavening agent, fermenting for 4 hours at 43 ℃, and stopping fermentation when the acidity reaches 70 DEG T to prepare the yoghourt base material;
(6) cooling the yogurt base material to 15 ℃, adding the jam containing the dietary fiber (resistant dextrin) into the yogurt base material on line through a jam adding system, stirring and mixing uniformly, filling and sealing, refrigerating the filled yogurt at 2-6 ℃, and cooking to obtain the yogurt containing the dietary fiber (resistant dextrin).
Example 5 yogurt containing dietary fiber (polydextrose) jam
The jam containing dietary fiber (polydextrose) of the embodiment:
the raw material composition of the jam containing dietary fiber (polydextrose) and the preparation method of the jam containing dietary fiber (polydextrose) were the same as in example 2.
II, yogurt containing dietary fibers (polydextrose):
1. raw material formula (in 1000 g):
wherein the leaven is 0.3g of lactobacillus bulgaricus, 0.1g of streptococcus thermophilus and 0.1g of bifidobacterium lactis.
2. The preparation method comprises the following steps:
(1) carrying out standardized treatment on milk;
(2) mixing standardized milk, milk protein, chemically modified starch and white sugar at 60 deg.C, circulating for 20min, and mixing to obtain mixed milk solution;
(3) degassing the obtained mixed milk in a degassing tank with the temperature of 70 ℃ and the negative pressure of-0.07 MPa to obtain the ingredient milk;
(4) homogenizing the mixed milk in a homogenizing system with the primary pressure of 18MPa and the secondary pressure of 4MPa, and sterilizing in a sterilizing system at the temperature of 95 ℃/300 s;
(5) cooling the homogenized and sterilized mixed milk to 43 ℃, adding a leavening agent, fermenting for 4 hours at 43 ℃, and stopping fermentation when the acidity reaches 70 DEG T to prepare the yoghourt base material;
(6) cooling the yogurt base material to 15 ℃, adding the jam containing the dietary fiber (polydextrose) into the yogurt base material on line through a jam adding system, stirring and mixing uniformly, filling and sealing, refrigerating the filled yogurt at 2-6 ℃, and cooking to obtain the yogurt containing the dietary fiber (polydextrose).
Example 6 yogurt with jam containing dietary fiber (polydextrose, resistant dextrin)
The jam containing dietary fibers (polydextrose, resistant dextrin) of the present example:
raw material composition of jam containing dietary fiber (polydextrose, resistant dextrin) and preparation method of jam containing dietary fiber (polydextrose, resistant dextrin) were the same as in example 3
Secondly, yoghurt containing dietary fibers (polydextrose and resistant dextrin):
1. raw material formula (in 1000 g):
wherein the leaven is 0.3g of lactobacillus bulgaricus, 0.1g of streptococcus thermophilus and 0.1g of bifidobacterium lactis.
2. The preparation method comprises the following steps:
(1) carrying out standardized treatment on milk;
(2) mixing standardized milk, milk protein, chemically modified starch and white sugar at 60 deg.C, circulating for 20min, and mixing to obtain mixed milk solution;
(3) degassing the obtained mixed milk in a degassing tank with the temperature of 70 ℃ and the negative pressure of-0.07 MPa to obtain the ingredient milk;
(4) homogenizing the mixed milk in a homogenizing system with the primary pressure of 18MPa and the secondary pressure of 4MPa, and sterilizing in a sterilizing system at the temperature of 95 ℃/300 s;
(5) cooling the homogenized and sterilized mixed milk to 43 ℃, adding a leavening agent, fermenting for 4 hours at 43 ℃, and stopping fermentation when the acidity reaches 70 DEG T to prepare the yoghourt base material;
(6) cooling the yogurt base material to 15 ℃, adding the jam containing the dietary fibers (polydextrose and resistant dextrin) into the yogurt base material on line through a jam adding system, stirring and mixing uniformly, filling and sealing, refrigerating the filled yogurt at 2-6 ℃, and cooking to obtain the yogurt containing the dietary fibers (polydextrose and resistant dextrin).
Comparative example 1
The preparation method of the apple pear jam comprises the following steps:
(1) fruit squeezing: squeezing apples and pears, and collecting fruit juice and fruit residues for later use;
(2) preparing materials: preparing the following components in parts by weight: 50% of the apple juice, the pear juice and the pomace obtained in the step (1), 10% of white granulated sugar, 5% of chemically modified starch and the balance of water; heating the water to 80 deg.C, adding white sugar and chemically modified starch, stirring for 10min, adding fruit juice and fruit residue, stirring for 10min, and mixing;
(3) and (3) sterilization: and (3) heating the mixed material obtained in the step (2) to 90 ℃, preserving heat for 10min for sterilization, and cooling to room temperature to obtain the apple pear jam.
Secondly, a preparation method of the yoghourt containing the apple pear jam comprises the following steps:
1. raw material formula (in 1000 g):
wherein the leaven is 0.3g of lactobacillus bulgaricus, 0.1g of streptococcus thermophilus and 0.1g of bifidobacterium lactis.
2. The preparation method comprises the following steps:
(1) carrying out standardized treatment on milk;
(2) mixing standardized milk, milk protein, chemically modified starch and white sugar at 60 deg.C, circulating for 20min, and mixing to obtain mixed milk solution;
(3) degassing the obtained mixed milk in a degassing tank with the temperature of 70 ℃ and the negative pressure of-0.07 MPa to obtain the ingredient milk;
(4) homogenizing the mixed milk in a homogenizing system with the primary pressure of 18MPa and the secondary pressure of 4MPa, and sterilizing in a sterilizing system at the temperature of 95 ℃/300 s;
(5) cooling the homogenized and sterilized mixed milk to 43 ℃, adding a leavening agent, fermenting for 4 hours at 43 ℃, and stopping fermentation when the acidity reaches 70 DEG T to prepare the yoghourt base material;
(6) cooling the yogurt base material to 15 ℃, adding the apple pear jam into the yogurt base material on line through a jam adding system, stirring and mixing uniformly, filling and sealing, refrigerating the filled yogurt at 2-6 ℃, and cooking to obtain the apple pear jam yogurt.
Comparative example 2
The preparation method of the apple pear jam comprises the following steps:
(1) fruit squeezing: squeezing apples and pears, and collecting fruit juice and fruit residues for later use;
(2) preparing materials: preparing the following components in parts by weight: 50% of the apple juice, the pear juice and the pomace obtained in the step (1), 10% of white granulated sugar, 5% of chemically modified starch and the balance of water.
(3) Stirring and uniformly mixing: heating the water prepared in the step (2) to 80 ℃, adding white granulated sugar and chemically modified starch, stirring for 10min, then adding fruit juice and pomace, and continuing stirring for 10 min;
(4) and (3) sterilization: heating the mixed material obtained in the step (3) to 90 ℃, preserving heat for 10min for sterilization, and then cooling to room temperature to obtain the apple pear jam;
secondly, a preparation method of jam yoghourt containing dietary fibers (resistant dextrin) comprises the following steps:
1. raw material formula (in 1000 g):
wherein the leaven is 0.3g of lactobacillus bulgaricus, 0.1g of streptococcus thermophilus and 0.1g of bifidobacterium lactis.
2. The preparation method comprises the following steps:
(1) carrying out standardized treatment on milk;
(2) mixing standardized milk, milk protein, dietary fiber, chemically modified starch and white sugar at 60 deg.C, circulating for 20min, and mixing to obtain mixed milk solution;
(3) degassing the obtained mixed milk in a degassing tank with the temperature of 70 ℃ and the negative pressure of-0.07 MPa to obtain the ingredient milk;
(4) homogenizing the mixed milk in a homogenizing system with the primary pressure of 18MPa and the secondary pressure of 4MPa, and sterilizing in a sterilizing system at the temperature of 95 ℃/300 s;
(5) cooling the homogenized and sterilized mixed milk to 43 ℃, adding a leavening agent, fermenting for 4 hours at 43 ℃, and stopping fermentation when the acidity reaches 70 DEG T to prepare the yoghourt base material;
(6) cooling the yogurt base material to 15 ℃, adding the apple pear jam into the yogurt base material on line through a jam adding system, stirring and mixing uniformly, filling and sealing, refrigerating the filled yogurt at 2-6 ℃, and cooking to obtain the jam yogurt containing dietary fibers (resistant dextrin).
Comparative example 3
First, the jam containing dietary fiber (resistant dextrin) of this comparative example:
the jam containing dietary fiber (resistant dextrin) comprises the following raw materials: 50% of apple juice, pear juice and pomace, 10% of white granulated sugar, 3% of chemically modified starch, 18% of resistant dextrin and the balance of water.
The preparation method of the jam containing the dietary fiber (resistant dextrin) comprises the following steps:
(1) fruit squeezing: squeezing apples and pears, and collecting fruit juice and fruit residues for later use;
(2) preparing materials: preparing raw materials according to weight parts in the formula, heating water to 80 ℃, adding white granulated sugar, chemically modified starch and resistant dextrin, stirring for 10min, then adding fruit juice and pomace, continuously stirring for 10min, and uniformly mixing;
(3) and (3) sterilization: and (3) heating the mixed material obtained in the step (2) to 90 ℃, preserving heat for 10min for sterilization, and then cooling to room temperature to obtain the jam containing dietary fibers.
Secondly, yoghurt containing dietary fiber (resistant dextrin):
1. raw material formula (in 1000 g):
wherein the leaven is 0.3g of lactobacillus bulgaricus, 0.1g of streptococcus thermophilus and 0.1g of bifidobacterium lactis.
2. The preparation method comprises the following steps:
(1) carrying out standardized treatment on milk;
(2) mixing standardized milk, milk protein, chemically modified starch and white sugar at 60 deg.C, circulating for 20min, and mixing to obtain mixed milk solution;
(3) degassing the obtained mixed milk in a degassing tank with the temperature of 70 ℃ and the negative pressure of-0.07 MPa to obtain the ingredient milk;
(4) homogenizing the mixed milk in a homogenizing system with the primary pressure of 18MPa and the secondary pressure of 4MPa, and sterilizing in a sterilizing system at the temperature of 95 ℃/300 s;
(5) cooling the homogenized and sterilized mixed milk to 43 ℃, adding a leavening agent, fermenting for 4 hours at 43 ℃, and stopping fermentation when the acidity reaches 70 DEG T to prepare the yoghourt base material;
(6) cooling the yogurt base material to 15 ℃, adding the jam containing the dietary fiber (resistant dextrin) into the yogurt base material on line through a jam adding system, stirring and mixing uniformly, filling and sealing, refrigerating the filled yogurt at 2-6 ℃, and cooking to obtain the yogurt containing the dietary fiber (resistant dextrin).
Comparative example 4
First, the jam containing dietary fiber (resistant dextrin) of this comparative example:
the jam containing dietary fiber (resistant dextrin) comprises the following raw materials: 50% of apple juice, pear juice and pomace, 10% of white granulated sugar, 5% of chemically modified starch, 18% of resistant dextrin and the balance of water.
The preparation method of the jam containing the dietary fiber (resistant dextrin) comprises the following steps:
(1) fruit squeezing: squeezing apples and pears, and collecting fruit juice and fruit residues for later use;
(2) preparing materials: preparing raw materials according to weight parts in the formula, heating water to 80 ℃, adding white granulated sugar, chemically modified starch and resistant dextrin, stirring for 10min, then adding fruit juice and pomace, continuously stirring for 10min, and uniformly mixing;
(3) and (3) sterilization: and (3) heating the mixed material obtained in the step (2) to 90 ℃, preserving heat for 10min for sterilization, and then cooling to room temperature to obtain the jam containing dietary fibers.
Secondly, yoghurt containing dietary fiber (resistant dextrin):
1. raw material formula (in 1000 g):
wherein the leaven is 0.3g of lactobacillus bulgaricus, 0.1g of streptococcus thermophilus and 0.1g of bifidobacterium lactis.
The preparation method comprises the following steps: as in comparative example 3.
For the products prepared in the above examples and comparative examples, the viscosity index of the sample when it is left standing at 4 ℃ was tested.
50g of the fermented yogurts prepared in examples and comparative examples were filled in a glass beaker and immersed in a rotor S64 of a Brookfield LVDV-II + type rotary viscometer, the rotation speed was set at 100rpm, and the viscosity of the sample was read after 30 seconds of rotation, and the results are shown in Table 1.
Table 1: viscosity results of the product observed standing at 4 ℃: (viscosity unit: mPas)
| 1 day | 10 days | 20 days | 30 days | |
| Example 1 | 1500 | 1460 | 1440 | 1390 |
| Example 2 | 1510 | 1450 | 1430 | 1410 |
| Example 3 | 1530 | 1480 | 1450 | 1420 |
| Example 4 | 1490 | 1450 | 1430 | 1400 |
| Example 5 | 1450 | 1420 | 1400 | 1370 |
| Example 6 | 1530 | 1510 | 1480 | 1430 |
| Comparative example 1 | 1520 | 1460 | 1430 | 1400 |
| Comparative example 2 | 1200 | 1090 | 1000 | 950 |
| Comparative example 3 | 1340 | 1200 | 1080 | 1000 |
| Comparative example 4 | 1310 | 1230 | 1150 | 1080 |
The viscosity data of the yogurts prepared in the examples and the comparative examples are analyzed, and the results show that the yogurts containing the dietary fiber jam can keep better stability after being stored for 30 days at the temperature of 4 ℃ under the refrigeration condition, the viscosity performance is the same as that of the comparative example 1, and the viscosity of the products of the comparative examples 2-4 is lower and the stability is obviously worse than that of the comparative example 1 after being stored for 30 days at the temperature of 4 ℃.
For the samples prepared in the examples and comparative examples, the standing observation and evaluation were performed, and the results are shown in Table 2.
Table 2 stability observations
From the results, the samples of examples 1-6 have uniform product state in shelf life, no whey precipitation, and good stability consistent with comparative example 1.
Meanwhile, the content of dietary fibers in the yogurt products of the embodiments 1-6 can meet the claim requirement of more than or equal to 1.5g/420kJ through detection, the dietary fiber content cannot meet the requirement in the product of the comparative example 2 due to the fact that part of dietary fibers are fermented and utilized by the strains, and the addition amount of the dietary fibers needs to be additionally increased.
It should be understood that the above-mentioned embodiments of the present invention are only examples for clearly illustrating the present invention, and are not intended to limit the embodiments of the present invention, and it will be obvious to those skilled in the art that other variations or modifications may be made on the basis of the above description, and all embodiments may not be exhaustive, and all obvious variations or modifications may be included within the scope of the present invention.
Claims (10)
1. A jam containing dietary fiber comprises the following raw materials by weight of 100% of the total weight of the jam:
40-60% of fruits, 0-20% of sweetening agents, 5-10% of stabilizing agents, 15-30% of dietary fibers and 5-40% of water.
2. The jam according to claim 1, wherein the dietary fibres comprise soluble and/or insoluble dietary fibres, being one or more of fructooligosaccharides, galactooligosaccharides, xylooligosaccharides, polydextrose, inulin, resistant dextrins, cellulose, hemicellulose and lignin;
preferably, the dietary fiber comprises the following components in parts by weight: 0-20 parts of resistant dextrin, 0-20 parts of fructo-oligosaccharide, 0-20 parts of polydextrose, 0-20 parts of inulin, 0-20 parts of cellulose and 0-20 parts of hemicellulose, wherein the total weight is 15-30 parts;
more preferably, the dietary fiber comprises, in parts by weight: 5-20 parts of resistant dextrin, 5-20 parts of fructo-oligosaccharide, 5-20 parts of polydextrose, 5-20 parts of inulin, 5-20 parts of cellulose and 5-20 parts of hemicellulose, wherein the total weight is more than 15 and less than or equal to 30 parts.
3. The jam according to claim 1, wherein the stabilizer comprises one or more of starch, pectin, gelatin, xanthan gum, locust bean gum and agar;
preferably, the stabilizer comprises chemically modified starch and/or pectin.
4. The jam according to claim 1, wherein the fruit comprises fruit juice, fruit pomace and/or fruit bits;
preferably, the fruit comprises one or more of strawberry, pineapple, mango, blueberry, apple, banana, yellow peach, apricot, orange, plum, watermelon, pear, grape;
preferably, the size of the fruit dices is 3mm multiplied by 3mm to 20mm multiplied by 20 mm.
5. A process for the preparation of the jam according to any one of claims 1 to 4, which comprises:
fruit squeezing or dicing: squeezing fruits to collect fruit juice and fruit residues, or dicing;
preparing materials: heating water to 70-80 ℃, adding white granulated sugar, a stabilizer and dietary fiber, stirring for 5-10 min, then adding fruits, and continuously stirring for 5-10 min to obtain a mixed material;
and heating the obtained mixed material to 90-98 ℃, and preserving heat for 5-15 min for sterilization to obtain the jam containing the dietary fibers.
6. Fermented milk containing dietary fibers, which comprises the jam according to any one of claims 1 to 4 as a raw material composition.
7. Fermented milk according to claim 6, having a raw material composition comprising:
10-20% of the jam according to any one of claims 1-4, 0-1.5% of milk protein, 0-1% of a stabilizer, 0-80% of a sweetener, 0.03-0.1% of a leavening agent, and the balance of milk.
8. The fermented milk according to claim 7, wherein the milk protein is one or more of a concentrated milk product or an isolated milk product, and the amount of the milk protein in the fermented milk is preferably 0.4-0.6%.
9. The fermented milk according to claim 7, wherein the stabilizer is one or more of starch, pectin, gelatin and agar, preferably chemically modified starch, and is added in an amount of 0.5-1%.
10. A method for producing fermented milk according to any one of claims 6 to 9, which comprises:
mixing milk or optionally milk protein, stabilizer and sweetener, and degassing to obtain milk;
homogenizing and sterilizing the ingredient milk;
cooling the homogenized and sterilized mixed milk to a fermentation temperature, adding a starter for fermentation, and preparing a yogurt base material;
cooling the yogurt base material to below 20 ℃, adding the jam containing the dietary fiber into the yogurt base material, mixing uniformly, and filling to prepare the fermented milk containing the dietary fiber.
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