CN111264618A

CN111264618A - Pawpaw yoghourt and preparation method thereof

Info

Publication number: CN111264618A
Application number: CN202010208818.8A
Authority: CN
Inventors: 马艳玲; 程明宽; 李知甫; 许凌盈
Original assignee: Foshan University
Current assignee: Foshan University
Priority date: 2020-03-23
Filing date: 2020-03-23
Publication date: 2020-06-12

Abstract

The invention provides papaya yogurt and a preparation method thereof. According to the invention, the steam is intermittently introduced, so that the browning effect of the pawpaw in the processing process can be effectively inhibited, and the energy consumption can be reduced; the microfiltration step is arranged, so that the yogurt with uniform texture and fine mouthfeel can be obtained; the stabilizer is added, and under the synergistic effect of the components, the stability of the yoghourt can be promoted under the condition of not influencing the flavor of the yoghourt; the ultrasonic auxiliary effect is set, so that the water retention and the fineness of the yoghourt system are enhanced, and the mouthfeel of the yoghourt is improved. Solves the problems of periodic aggregation, low stability, easy browning in processing and poor product quality of the yoghourt in the prior art.

Description

Pawpaw yoghourt and preparation method thereof

Technical Field

The invention relates to the field of food processing, and particularly relates to pawpaw yoghourt and a preparation method thereof.

Background

The problem of particle quality can be generated in the production process of the yoghourt, the yoghourt is obviously fruit yoghourt, and the protein particle aggregation phenomenon is most likely to occur. The periodic particle aggregation phenomenon of the yoghurt is caused by seasonal changes of milk components. The quality problem caused by the change of the raw milk cannot be solved in the fermentation process, and only the particle aggregation can be reduced by utilizing high-speed shearing force after the fermentation, but the defects of reduced viscosity, reduced stability and the like of the yogurt processed by the high-speed shearing force exist. Besides the protein coagulation, the yogurt added with fruit materials can reduce the binding capacity of casein and water and make the emulsion unstable due to the existence of organic acid in the fruit materials. Meanwhile, the viscosity of the yoghourt is reduced after stirring, so that the fruit materials are coagulated. In addition, enzymatic browning is easy to occur in the processing process of the fruit and vegetable products, and further the quality of the products is influenced. Therefore, the development of products with high quality, long shelf life and good stability plays an extremely important role.

For example, patent No. CN104041589B discloses a low-fat high-protein jam yogurt and a preparation method thereof. The prepared jam yogurt with low fat and high protein has the advantages of excellent texture, good flavor, comprehensive nutrition, realization of variety diversification and good product stability. Also a method of preparing an acidic dairy beverage as in patent application No. PCT/NL2015/050369, such that the formed deamidated casein or caseinate has an isoelectric point which is at least 0.5 lower than native casein or non-deamidated caseinate, respectively. However, the above methods still have a place to be improved and cannot meet the market demand.

In the field of preparing yoghurt containing jam, the practical problems of urgent treatment in the practical application thereof still have many unrelieved concrete solutions.

Disclosure of Invention

The invention provides pawpaw yoghourt and a preparation method thereof to solve the problems.

In order to achieve the purpose, the invention adopts the following technical scheme:

a papaya yogurt is prepared by taking yogurt containing lactobacillus as a starter, fermenting for a certain time in a fermentation kettle, and performing ultrasonic assistance; the pawpaw yoghourt comprises the following raw materials in parts by weight: 3-20 parts of papaya sauce, 20-50 parts of fresh milk, 1-10 parts of a leavening agent, 10-15 parts of a sweetening agent and 1-5 parts of a stabilizing agent; wherein the stabilizer is a mixture of pectin, carrageenan and glutamine transaminase.

Optionally, the lactic acid bacteria consist of streptococcus thermophilus and lactobacillus bulgaricus in a weight ratio of 1-3: 1.

Optionally, the conditions of the ultrasound assistance are: the power is 120-250W, the frequency is 25-35KHz, and the action time is 6-10 min.

Optionally, the sweetener is one or more of honey, white granulated sugar, fructose, sucrose and maltose.

Optionally, the mass ratio of the pectin to the carrageenan to the glutamine transaminase is 1-3:1:1-2, and after the pectin and the carrageenan are heated to 30-45 ℃, homogenizing for 5-10min, adding the glutamine transaminase, mixing, and storing at 30-45 ℃ for later use.

A method for preparing papaya yogurt comprises the following steps:

a. raw material selection and pretreatment: selecting pawpaw as a raw material, and carrying out pretreatment work of cleaning and chopping;

b. grinding the cut pawpaw in a crusher, introducing steam into the crusher intermittently while grinding, and cooling the ground pawpaw sauce to room temperature after grinding is finished;

c. adding appropriate amount of water 1-3 times of the sweetener, heating to 45-70 deg.C under stirring, and making into sugar water solution;

d. mixing the cooled papaya sauce with the fresh milk, heating to 60-75 ℃ under stirring, sequentially adding the sugar water solution and the stabilizer under stirring, homogenizing under 20-25Mpa for 10-25min, and microfiltering the homogenized mixture A;

e. performing bus sterilization on the microfiltration mixture A, adding a leavening agent, starting stirring for 5-10min, sealing the fermentation kettle, controlling the fermentation temperature to be 35-45 ℃ and the fermentation time to be 6-24h to obtain a mixture B;

f. starting the ultrasonic auxiliary effect to obtain a mixture B subjected to ultrasonic auxiliary treatment;

g. and continuing standing and fermenting the mixture B subjected to the ultrasonic auxiliary treatment until the detection reaches the fermentation end point to obtain the pawpaw yoghourt.

Optionally, the intermittent steam supply comprises: the circulation is carried out by stopping 15s every 5s of steam.

Optionally, the microfiltration membrane has a pore size of 3-5 μm.

Optionally, the temperature of the bus sterilization is 90-98.5 ℃, and the time of the bus sterilization is 3-5 min.

Compared with the prior art, the invention has the beneficial technical effects that:

1. according to the invention, steam is intermittently introduced, so that the browning effect of the pawpaw in the processing process can be effectively inhibited, the high-quality pawpaw sauce is obtained, the high energy consumption of the pawpaw in the processing process can be reduced, and the purpose of environment-friendly production is achieved.

2. The preparation method provided by the invention is provided with the microfiltration step, so that spores and bacteria in the mixture can be effectively removed, the mixture before fermentation is concentrated, and the yogurt with uniform texture, fine and smooth taste, unique flavor and high nutritional value can be obtained.

3. The stabilizing agent is added into the papaya yogurt, and the stabilizing agent is a mixture of pectin, carrageenan and glutamine transaminase, so that the stability of the yogurt can be promoted under the synergistic effect of the components without influencing the flavor of the yogurt.

4. The preparation method provided by the invention has the advantages that the ultrasonic auxiliary effect is set, the regulation is mild, the control is convenient, the water-retaining property and the fineness of the yoghourt system are enhanced, the taste of the yoghourt is improved, the yoghourt containing lactobacillus can be directly added into the process for fermentation, the convenience is certain, and the papaya yoghourt with special flavor is obtained.

Drawings

The invention will be further understood from the following description in conjunction with the accompanying drawings.

FIG. 1 is a schematic microscopic view of a papaya yogurt prepared in one of the embodiments of the present invention;

FIG. 2 is a microscopic representation of a papaya yogurt made in one of the comparative examples of the present invention.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail below with reference to embodiments thereof; it should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.

The invention relates to pawpaw yoghourt and a preparation method thereof, and the following examples are explained according to figures 1-2:

example 1:

a papaya yogurt is prepared by taking yogurt containing lactobacillus as a starter, fermenting for a certain time in a fermentation kettle, and performing ultrasonic assistance; the pawpaw yoghourt comprises the following raw materials in parts by weight: 3-20 parts of papaya sauce, 20-50 parts of fresh milk, 1-10 parts of a leavening agent, 10-15 parts of a sweetening agent and 1-5 parts of a stabilizing agent; wherein the stabilizer is a mixture of pectin, carrageenan and glutamine transaminase; in the present embodiment, the conditions of the ultrasonic assistance are as follows: the power is 120-250W, the frequency is 25-35KHz, and the action time is 6-10 min;

the lactobacillus is composed of streptococcus thermophilus and lactobacillus bulgaricus, and the weight ratio of the streptococcus thermophilus to the lactobacillus bulgaricus is 1-3: 1; the sweetener is one or more of honey, white granulated sugar, fructose, sucrose and maltose; the mass ratio of the pectin to the carrageenan to the glutamine transaminase is 1-3:1:1-2, the pectin and the carrageenan are heated to 30-45 ℃, homogenized for 5-10min, then the glutamine transaminase is added to be mixed, and the mixture is stored at 30-45 ℃ for later use.

In this embodiment, a method for preparing papaya yogurt is also provided, which includes the following steps:

b. placing the cut pawpaw into a crusher for grinding, intermittently introducing steam into the crusher while grinding, cooling the ground pawpaw sauce to room temperature after grinding is completed, and intermittently introducing steam: the circulation is carried out by stopping 15s every time the steam is introduced for 5 s;

d. mixing the papaya sauce cooled to room temperature with the fresh milk, heating to 60-75 ℃ under the stirring condition, sequentially adding the sugar water solution and the stabilizer under the stirring condition, homogenizing under the condition of 20-25Mpa for 10-25min, and performing microfiltration on the homogenized mixture A, wherein the microfiltration adopts a membrane with the aperture of 3-5 mu m;

e. performing bus sterilization on the microfiltration mixture A, adding a leavening agent, starting stirring for 5-10min, sealing the fermentation kettle, controlling the fermentation temperature to be 35-45 ℃ and the fermentation time to be 6-24h to obtain a mixture B; in the embodiment, the temperature of the bus sterilization is 90-98.5 ℃, and the time of the bus sterilization is 3-5 min;

Example 2:

this embodiment should be understood to include at least all of the features of any of the embodiments described above and to be further preferred on the basis thereof.

The embodiment provides a papaya yogurt, which is obtained by fermenting a yogurt containing lactic acid bacteria in a fermentation kettle for a certain time and performing ultrasonic assistance; the pawpaw yoghourt comprises the following raw materials in parts by weight: 3 parts of papaya sauce, 50 parts of fresh milk, 10 parts of a leavening agent, 10 parts of a sweetening agent and 1 part of a stabilizing agent; wherein the stabilizer is a mixture of pectin, carrageenan and glutamine transaminase; in the present embodiment, the conditions of the ultrasonic assistance are as follows: the power is 120W, the frequency is 25KHz, and the acting time is 6-10 min;

in the embodiment, the lactic acid bacteria are composed of streptococcus thermophilus and lactobacillus bulgaricus, and the weight ratio of the streptococcus thermophilus to the lactobacillus bulgaricus is 1: 1; the sweetener is honey; the mass ratio of the pectin to the carrageenan to the glutamine transaminase is 1:1:1, the pectin and the carrageenan are heated to 30-45 ℃, homogenized for 5-10min, then the glutamine transaminase is added to be mixed, and the mixture is stored at 30-45 ℃ for later use.

d. mixing the papaya sauce cooled to room temperature with the fresh milk, heating to 75 ℃ under the stirring condition, sequentially adding the sugar water solution and the stabilizer under the stirring condition, homogenizing under the condition of 25Mpa for 25min, and carrying out microfiltration on the homogenized mixture A, wherein the microfiltration adopts a membrane with the aperture of 3-5 mu m;

e. performing bus sterilization on the microfiltration mixture A, adding a leavening agent, starting stirring for 5-10min, sealing the fermentation kettle, controlling the fermentation temperature to be 35-45 ℃ and the fermentation time to be 24h to obtain a mixture B; the temperature of the bus sterilization is 90 ℃ in the embodiment, and the time of the bus sterilization is 5 min;

g. and continuing standing and fermenting the mixture B subjected to the ultrasonic auxiliary treatment until the detection reaches the fermentation end point to obtain the papaya yogurt, wherein the pH of the yogurt reaching the fermentation end point is 4.5-5.6.

Example 3:

The embodiment provides a papaya yogurt, which is obtained by fermenting a yogurt containing lactic acid bacteria in a fermentation kettle for a certain time and performing ultrasonic assistance; the pawpaw yoghourt comprises the following raw materials in parts by weight: 20 parts of papaya sauce, 50 parts of fresh milk, 10 parts of a leavening agent, 15 parts of a sweetening agent and 5 parts of a stabilizing agent; wherein the stabilizer is a mixture of pectin, carrageenan and glutamine transaminase; in the present embodiment, the conditions of the ultrasonic assistance are as follows: the power is 120W, the frequency is 35KHz, and the acting time is 6-10 min;

in the embodiment, the lactic acid bacteria consist of streptococcus thermophilus and lactobacillus bulgaricus, and the weight ratio of the streptococcus thermophilus to the lactobacillus bulgaricus is 3: 1; the sweetener is a mixture of honey and white granulated sugar; the mass ratio of the pectin to the carrageenan to the glutamine transaminase is 3:1:2, the pectin and the carrageenan are heated to 45 ℃, homogenized for 10min, then the glutamine transaminase is added to be mixed, and the mixture is stored at 45 ℃ for later use.

c. adding appropriate amount of water 1-3 times of the sweetener, heating to 70 deg.C under stirring, and making into sugar water solution;

e. performing bus sterilization on the microfiltration mixture A, adding a leavening agent, starting stirring for 5-10min, sealing the fermentation kettle, controlling the fermentation temperature to be 45 ℃ and the fermentation time to be 6-24h to obtain a mixture B; in the embodiment, the temperature of the bus sterilization is 95 ℃, and the time of the bus sterilization is 3-5 min;

Comparative example 1:

the only difference from example 3 is that no steam was introduced during the grinding of the papaya.

Comparative example 2:

the only difference from example 3 is that no microfiltration is provided in the preparation process.

Comparative example 3:

the only difference from example 3 is that the stabilizer added is a single stabilizer.

Comparative example 4:

the only difference from example 4 is that no ultrasound-assisted treatment was provided.

Sensory evaluation was performed on the papaya yogurts prepared in examples 2 and 3, and sensory evaluation was performed on the papaya yogurts prepared in comparative examples 1 to 4 as a comparison under the same conditions, and the results are shown in table 1 below.

TABLE 1

The stability evaluations of the papaya yogurts prepared in examples 2 and 3 were performed, and the stability evaluations of the papaya yogurts prepared in comparative examples 1 to 4 were performed under the same conditions, and the results are shown in table 2 below.

TABLE 2

Analysis in combination with tables 1 and 2 shows that in the process of using the yoghurt containing lactic acid bacteria as a starter, the pawpaw yoghurt can effectively reduce the enzymatic reaction generated in the processing process of pawpaw by intermittently introducing steam, promote the obtainment of pawpaw sauce with uniform texture and uniform color and contribute to the obtainment of high-quality pawpaw yoghurt; and various composite components are arranged on the formula as a stabilizer, so that the overall stability of the yogurt system can be improved, and the shelf life of the yogurt system is prolonged. The preparation method combines microfiltration and ultrasonic auxiliary action, and obtains the pawpaw yoghourt which is smooth, fine, appropriate in viscosity and high in stability under the integral action of the formula and the preparation method.

In sum, the papaya yogurt has the advantages of unique flavor, fine and smooth taste, high stability, simple preparation method and easy control.

Although the invention has been described above with reference to various embodiments, it should be understood that many changes and modifications may be made without departing from the scope of the invention. That is, the methods, systems, and devices discussed above are examples. Various configurations may omit, substitute, or add various procedures or components as appropriate. For example, in alternative configurations, the methods may be performed in an order different than that described, and/or various components may be added, omitted, and/or combined. Moreover, features described with respect to certain configurations may be combined in various other configurations, as different aspects and elements of the configurations may be combined in a similar manner. Further, elements therein may be updated as technology evolves, i.e., many elements are examples and do not limit the scope of the disclosure or claims.

It is intended that the foregoing detailed description be regarded as illustrative rather than limiting, and that it be understood that it is the following claims, including all equivalents, that are intended to define the spirit and scope of this invention. The above examples are to be construed as merely illustrative and not limitative of the remainder of the disclosure. After reading the description of the invention, the skilled person can make various changes or modifications to the invention, and these equivalent changes and modifications also fall into the scope of the invention defined by the claims.

Claims

1. A papaya yogurt is characterized in that the papaya yogurt takes yogurt containing lactic acid bacteria as a starter, and is obtained after fermentation in a fermentation kettle for a certain time and ultrasonic assistance; the pawpaw yoghourt comprises the following raw materials in parts by weight: 3-20 parts of papaya sauce, 20-50 parts of fresh milk, 1-10 parts of a leavening agent, 10-15 parts of a sweetening agent and 1-5 parts of a stabilizing agent; wherein the stabilizer is a mixture of pectin, carrageenan and glutamine transaminase.

2. The papaya yogurt according to claim 1, wherein the lactic acid bacteria are streptococcus thermophilus and lactobacillus bulgaricus in a weight ratio of 1-3: 1.

3. The papaya yogurt of claim 1, wherein the conditions of the ultrasound-assisted action are: the power is 120-250W, the frequency is 25-35KHz, and the action time is 6-10 min.

4. The papaya yogurt of claim 1, wherein the sweetener is one or more of honey, white granulated sugar, fructose, sucrose, and maltose.

5. The papaya yogurt of claim 1, wherein the mass ratio of the pectin to the carrageenan to the glutamine transaminase in the mixture is 1-3:1:1-2, and the pectin and the carrageenan are heated to 30-45 ℃, homogenized for 5-10min, added with the glutamine transaminase, mixed, and stored at 30-45 ℃ for later use.

6. A method of preparing a papaya yoghurt as claimed in any one of claims 1 to 5, comprising the steps of:

7. The method of claim 6, wherein the intermittent introduction of steam is: the circulation is carried out by stopping 15s every 5s of steam.

8. The method of claim 6, wherein the microfiltration membrane has a pore size of 3-5 μm.

9. The method as claimed in claim 6, wherein the temperature of the bus sterilization is 90-98.5 ℃ and the time of the bus sterilization is 3-5 min.