CN111280260A - Sugar-free plant yoghourt and preparation method thereof - Google Patents
Sugar-free plant yoghourt and preparation method thereof Download PDFInfo
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- CN111280260A CN111280260A CN202010087318.3A CN202010087318A CN111280260A CN 111280260 A CN111280260 A CN 111280260A CN 202010087318 A CN202010087318 A CN 202010087318A CN 111280260 A CN111280260 A CN 111280260A
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- yoghourt
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- sugar
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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
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
- A23C11/106—Addition of, or treatment with, microorganisms
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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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/231—Lactis
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention relates to a sugar-free plant yoghourt, which comprises the following raw materials in parts by weight: 10-25 parts of soybean milk, 5-25 parts of walnut milk, 5-25 parts of coconut milk, 1.5-5 parts of xylitol, 1-2.5 parts of mixed sugar alcohol, 0.1-0.5 part of stevioside, 0.5-2.5 parts of zymophyte, 2-8 parts of resistant dextrin, 2-10 parts of inulin and 10-50 parts of purified water, wherein the mixed sugar alcohol comprises at least one of maltitol, isomaltitol, lactitol, erythritol, sorbitol, D-mannitol and isomaltitol. The invention also discloses a preparation method of the sugar-free plant yoghourt. The pure plant yoghourt product with low fat, low saturated fat, zero lactose, zero cholesterol and zero sugar prepared by the invention can meet the health requirements of people and solve the problem of poor taste often accompanied by plant-based yoghourt.
Description
Technical Field
The invention belongs to the technical field of yoghourt preparation, and particularly relates to sugar-free plant yoghourt and a preparation method thereof.
Background
In recent years, the yogurt varieties are in an overall increasing situation in the global market, and the increase of the yogurt market in China is more global and exceeds the market capacity of milk. The relevant data show that the average sugar content of the yoghurt commonly available on the market is about 8%, and the sugar content of most of the flavored yoghurt is even more than 10%. In short, assuming we are drinking 200mL of yogurt in the morning and at night, the daily intake of sugar is nearly saturated.
The traditional yoghourt is a product prepared by taking raw cow (sheep) milk animal base as a raw material and inoculating yoghourt strain for fermentation, namely the animal yoghourt. The animal yogurt is relatively high in cholesterol and saturated fat, is not particularly beneficial to people with high blood pressure, high blood sugar and high blood fat, is easy to cause health problems such as obesity, high blood pressure, high blood sugar and high blood fat when being eaten excessively, and can cause discomfort to people with lactose intolerance due to lactose contained in the milk.
The existing plant yoghourt takes nut, soybean milk, coconut juice and other plant bases as raw materials for fermentation, does not use one drop of milk, has the advantages of protein content reaching the standard of animal yoghourt, rich dietary fiber, low content of saturated fatty acid, no lactose and cholesterol and the like, is relatively healthier, and is more suitable for people suffering from hypertension, hyperglycemia, hyperlipidemia, lactose intolerance, dairy allergy, fat reduction and the like. However, from the viewpoint of taste, plant yogurts are relatively light and have problems of relatively strong starchy feeling, beany flavor or bitter taste, easiness in souring after fermentation, and the like, and these bad flavors are just difficulties in the development of plant yogurts, and whether masking these unpleasant tastes is a decisive factor for the final acceptance of plant yogurts.
In the prior art, for example, a patent with publication number CN108633996A discloses a pure plant yogurt suitable for infants and a preparation method thereof, and a patent with publication number CN109645138A discloses a pure plant protein yogurt and a preparation method thereof, wherein saccharides such as glucose and white granulated sugar are respectively added into the plant yogurt to provide sweet taste to the product, so that although the taste is improved and the appetite of people is improved, excessive sugar intake increases the risk of caries, extra energy is increased, and the prevalence rate of chronic diseases such as obesity, hyperlipidemia, hypertension, diabetes and the like is increased due to the increase of blood sugar, thereby bringing health risks to our bodies.
Disclosure of Invention
The invention aims to solve the technical problem of providing the sugar-free plant yoghourt and the preparation method thereof, and the sugar-free plant yoghourt product with low fat, low saturated fat, zero lactose, zero cholesterol and zero sugar is prepared, can meet the health requirements of people, and solves the problem of poor taste often accompanied by plant-based yoghourt.
The invention is realized in such a way, and provides the sugar-free plant yoghourt which comprises the following raw materials in parts by weight:
10-25 parts of soybean milk, 5-25 parts of walnut milk, 5-25 parts of coconut juice, 1.5-5 parts of xylitol, 1-2.5 parts of mixed sugar alcohol, 0.1-0.5 part of stevioside, 0.5-2.5 parts of zymophyte, 2-8 parts of resistant dextrin, 2-10 parts of inulin and 10-50 parts of purified water,
wherein the mixed sugar alcohol comprises at least one of maltitol, isomaltitol, lactitol, erythritol, sorbitol, D-mannitol, and isomalt.
The invention relates to a sugar-free plant yoghourt which is prepared by fermenting pure plant base serving as a raw material and compounding xylitol, maltitol and stevioside instead of cane sugar and glucose, and the purposes of masking unpleasant taste in the plant yoghourt by compounding functional sugar alcohol and natural sweetener to increase sweetness, thereby solving the technical problems that the yoghourt in the market contains lactose, high cholesterol, high saturated fat, high sugar content and the like, and further providing a healthy low-energy plant yoghourt product with good taste. Moreover, the additive ingredients of the invention are natural and healthy, and artificial sweeteners are not used, because the safety of the artificial sweeteners is always controversial.
The invention provides a zero-sugar plant yoghourt, which is added with soluble dietary fiber, namely resistant dextrin and inulin, wherein the resistant dextrin is water-soluble dietary fiber with corn starch as a source, 50% of the fiber can not be digested and absorbed by human bodies, is called as 'indigestible dextrin', also is called as 'resistant dextrin', has satiety and low glycemic index, can help to clean intestinal tracts, and achieves the health effects of adjusting the intestinal tracts and reducing fat. Therefore, the zero-sugar high-dietary-fiber plant yogurt developed by the invention solves the technical problems that the yogurt in the market contains lactose, high cholesterol, high saturated fat, low dietary fiber, high sugar content and the like, and is more suitable for people with high blood sugar, lactose intolerance, dairy allergy, fat reduction and the like.
The invention is realized in such a way that the preparation method of the sugar-free plant yoghourt comprises the following steps:
selecting raw materials according to the weight part ratio, and mixing the following raw materials: mixing soybean milk, walnut milk, coconut milk, xylitol, mixed sugar alcohol, stevioside, resistant dextrin and inulin, adding purified water, stirring to obtain mixed slurry, finely grinding and homogenizing the mixed slurry at normal temperature, centrifugally separating the ground mixed slurry by using a screen to remove residues, and performing pasteurization to obtain liquid A;
secondly, under the aseptic condition, adding lactobacillus bulgaricus, streptococcus thermophilus or lactococcus lactis diacetyl subspecies into the liquid A prepared in the first step according to the mass of 0.5-2.5%, and fermenting for 7-10 hours at the temperature of 38-45 ℃ to form pure plant raw yoghourt;
and step three, adding 0.5-0.8% of stabilizer by mass into the pure plant raw yoghourt prepared in the step two, blending and mixing the mixture in a homogenizer, homogenizing, stirring and filling the mixture by the homogenizer, and refrigerating the mixture for 6-12 hours at the temperature of 0-4 ℃ to obtain the pure plant yoghourt packaged into a finished product, wherein the stabilizer comprises at least one of pectin, gelatin, gellan gum, modified starch and carrageenan.
Compared with the prior art, the sugar-free plant yoghourt and the preparation method thereof have the following characteristics:
(1) the sugar-free pure plant yoghourt has no lactose, is lactose intolerant, and people with dairy allergy can eat the sugar-free pure plant yoghourt at ease.
(2) The sugar-free pure plant yoghourt has zero cholesterol and low saturated fat, and is particularly suitable for the consumer groups of 'three highs'.
(3) The sugar-free pure plant yoghourt is compounded by xylitol, sorbitol and natural sweetener stevioside, gives sweet taste to the product, can cover the bad flavors of strong starch feeling, beany flavor, sour and sour odor and the like accompanied by plant raw materials, has good mouthfeel, and does not have the problems of tooth damage, obesity and the like.
(4) The sugar-free pure plant yoghourt disclosed by the invention is added with inulin and resistant dextrin, so that the plant yoghourt with high dietary fiber is provided, the satiety is increased, the energy intake is reduced, the weight loss is facilitated, the defecation is promoted, the constipation is relieved, the intestinal flora balance is promoted, the cholesterol absorption and the bile acid reabsorption are inhibited in the small intestine, the blood cholesterol is reduced, the glucose absorption is interfered, and the lower postprandial blood sugar is facilitated to be obtained.
Drawings
Fig. 1 is a schematic diagram comparing the flavor evaluation results of the plant yogurt products prepared in examples 1 and 2 and comparative examples 1 and 2 of the method for preparing sugar-free plant yogurt according to the present invention.
Detailed Description
In order to make the technical problems, technical solutions and advantageous effects to be solved by the present invention more clearly apparent, the present invention is further described in detail below with reference to the accompanying drawings and embodiments. 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 preferred embodiment of the sugar-free plant yoghourt comprises the following raw materials in parts by weight:
10-25 parts of soybean milk, 5-25 parts of walnut milk, 5-25 parts of coconut juice, 1.5-5 parts of xylitol, 1-2.5 parts of mixed sugar alcohol, 0.1-0.5 part of stevioside, 0.5-2.5 parts of zymophyte, 2-8 parts of resistant dextrin, 2-10 parts of inulin and 10-50 parts of purified water.
Wherein the mixed sugar alcohol comprises at least one of maltitol, isomaltitol, lactitol, erythritol, sorbitol, D-mannitol, and isomalt.
The invention also discloses a preparation method of the sugar-free plant yoghourt, which comprises the following steps:
selecting raw materials according to the weight part ratio, and mixing the following raw materials: mixing soybean milk, walnut milk, coconut milk, xylitol, mixed sugar alcohol, stevioside, resistant dextrin and inulin, adding purified water, stirring to obtain mixed slurry, finely grinding and homogenizing the mixed slurry at normal temperature, centrifugally separating the ground mixed slurry by using a screen to remove residues, and performing pasteurization to obtain liquid A.
And secondly, under an aseptic condition, adding lactobacillus bulgaricus, streptococcus thermophilus or lactococcus lactis diacetyl subspecies into the liquid A prepared in the first step according to the mass of 0.5-2.5%, and fermenting for 7-10 hours at the temperature of 38-45 ℃ to form the pure plant raw yoghourt.
And step three, adding 0.5-0.8% of stabilizer by mass into the pure plant raw yoghourt prepared in the step two, blending and mixing the mixture in a homogenizer, homogenizing, stirring and filling the mixture by the homogenizer, and refrigerating the mixture for 6-12 hours at the temperature of 0-4 ℃ to obtain the pure plant yoghourt packaged into a finished product, wherein the stabilizer comprises at least one of pectin, gelatin, gellan gum, modified starch and carrageenan.
In step two, the species added to liquid A-Lactobacillus bulgaricus, Streptococcus thermophilus or lactococcus lactis diacetyl subspecies are from Danish and France respectively. Fermentation is an important part of the yogurt production process, and the selection of the strain is very critical to the plant yogurt different from the milk yogurt, and is related to the texture, flavor, taste and the like of the plant yogurt. The selected strain can effectively improve the mouthfeel of the yoghourt and the post-acidification, and can solve the problem of development of the plant yoghourt, namely, the yoghourt has strong starch feeling, beany flavor or bitter flavor and other bad flavors.
The soybean milk raw material is prepared by adopting the following method to remove bad flavor:
(11) firstly, soaking soybeans in an aqueous solution containing 1.5 percent of delta-gluconolactone at a lower temperature of 20 ℃, for 8-10 h, with the soaking pH of 9, wherein the weight ratio of the soybeans to water is 1: 3.
The soaking process can soften the texture of soybeans, reduce energy consumption and abrasion during pulping, and improve the dispersion degree and suspension property of colloid in the soybeans, but the soaking process of the soybeans causes the increase of 7, 4-dihydroxyisoflavone and 5,7, 4-trihydroxyisoflavone, which can cause the soybean milk products to generate undesirable flavor such as sourness, beany flavor, bitter taste, astringent taste and the like, and β -glucosidase in the soybeans can hydrolyze glucoside with the undesirable flavor, so that the 7, 4-dihydroxyisoflavone and 5,7, 4-trihydroxyisoflavone are increased, and delta-gluconolactone is a special competitive preparation of β glucosidase, and can inhibit β glucosidase and further reduce the generation amount of the undesirable flavor substances, so that the addition of the glucono-delta-lactone to the soaking liquid is very necessary to remove the undesirable flavor in the soybean milk.
(12) And peeling, peeling the soaked soybeans by using a peeling machine, and removing hypocotyls and seed coats to reduce the bitter and astringent taste and astringency of the soybean milk.
(13) And finally, carrying out hot grinding, pouring the peeled soybeans into water, heating, soaking for 10-20 min, and then grinding the peeled soybeans to obtain soybean milk, wherein the mixing ratio of the peeled soybeans to the water is as follows: 8-1: 10, and the heating temperature of water is 80-90 ℃.
The hot milling can inactivate β glucosidase and lipoxygenase causing rancidity, while the hot milling can help to produce bean flavor which can mask partial beany flavor, and the hot milling can destroy anti-nutritional factors such as trypsin inhibin and hemagglutinin, thereby improving the nutritional value of the soybean milk.
The walnut milk raw material is prepared by the following method to remove bad flavor:
(21) pre-soaking walnut kernels: removing worm-eaten, mildewed and deteriorated walnut kernels, rinsing with clear water to remove foreign matters, and soaking the walnut kernels in clear water to make the walnut kernels swell by absorbing water, so that subsequent peeling, grinding and extraction of nutrient components are facilitated, wherein the ratio of the walnut kernels to the water is 1: 3, the soaking temperature is 40-50 ℃, and the soaking time is 1 h.
(22) Peeling: boiling the soaked walnut kernels with a mixed solution of 1 mass percent of NaOH and 0.3 mass percent of a peeling agent for peeling for 1-2 min, and washing the walnut kernels with tap water for peeling.
The surface of the walnut kernel is provided with a layer of compact brown thin skin, contains components such as pigments, bitter and astringent tastes and the like, has high tannin content, and is a main reason for generating bitter and astringent tastes and browning of walnut milk, so that the quality and the taste of the walnut kernel can be improved by peeling the walnut kernel. The walnut kernel peeling effect is obvious, the walnut kernel has good color and luster and texture, good taste and no bitter taste.
(23) Hot grinding: mixing the peeled walnut kernels with hot water at 85 ℃ in a ratio of 1: 5-7 respectively, and grinding the peeled walnut kernels to obtain walnut milk.
The heat milling can inactivate lipoxygenase in the walnut kernels. The lipoxidase can catalyze substrates such as linoleic acid, linolenic acid and the like to carry out oxidative degradation reaction to generate aldehyde, alcohol, ketone, peroxide and the like, and brings obvious bad flavors such as beany flavor, bitter and astringent flavor and the like to products.
On the other hand, the sweetness is increased by adding the xylitol, the functional sugar alcohol and the natural sweetener to mask the bad flavor, the cane sugar is not added, the energy is low, the health and the taste are good, and meanwhile, the viscosity is increased by adding the stabilizer.
Specifically, sweetness is a natural flavor masking agent, and increasing sweetness can mask unpleasant taste, and considering the cost, usually additional sugar or artificial sweetener is added to achieve the purpose, but too much sugar intake brings health hazard to our bodies, and the safety of the artificial sweetener is always controversial. The formula of the blended mouthfeel is determined through repeated experiments and multiple sensory evaluations: 1.5-5 parts of xylitol, 1-2.5 parts of functional sugar alcohol and 0.1-0.5 part of stevioside.
Specifically, the method for increasing the viscosity is a feasible method, compared with a low-viscosity product, unpleasant taste in the high-viscosity product is weakened, the plant-based raw material protein particles are large, the gel structure is weak, the plant fiber is rich, peculiar smell is obvious, and the use of the stabilizer can improve the glossiness of the product, relieve the astringency and the fishy smell, improve the fine and full mouthfeel and improve the water retention performance of the plant-based yogurt. Therefore, a stabilizer such as pectin, gelatin, gellan gum, modified starch or carrageenan or other substances with the same effect is added into the formula, and the addition amount is 0.5-0.8%.
The following will further illustrate the preparation of sugar-free plant yogurt of the present invention with reference to specific examples.
Example 1
The first preparation method of the sugar-free plant yoghourt comprises the following steps:
and (31) selecting 20 parts of soybean milk, 25 parts of walnut milk, 20 parts of coconut juice, 5 parts of xylitol, 1 part of maltitol, 0.1 part of stevioside, 8 parts of resistant dextrin and 32 parts of inulin as raw materials, adding 10 parts of purified water, finely grinding and homogenizing at normal temperature, centrifugally separating and removing slag from the ground slurry by a screen, and pasteurizing to obtain liquid A1.
And (32) adding lactobacillus bulgaricus, streptococcus thermophilus or lactococcus lactis diacetyl into the liquid A1 which accounts for 0.5% of the mass of the liquid A1 prepared in the step (31) under an aseptic condition, and fermenting for 10 hours at the temperature of 38 ℃ to form the pure plant raw yoghourt.
And (33) adding 0.4 part by mass of pectin and 0.2 part by mass of carrageenan serving as stabilizers into the pure plant raw yogurt prepared in the step (32), blending and mixing in a homogenizer, homogenizing, stirring and filling by the homogenizer, and refrigerating for 12 hours at the temperature of 4 ℃ to obtain the pure plant yogurt packaged into finished products.
Example 2
The second preparation method of the sugar-free plant yoghourt comprises the following steps:
and (41) selecting 10 parts of soybean milk, 20 parts of walnut milk, 25 parts of coconut juice, 4 parts of xylitol, 2.5 parts of erythritol, 0.5 part of stevioside, 4 parts of resistant dextrin and 6 parts of inulin, adding 20 parts of purified water, finely grinding and homogenizing at normal temperature, centrifugally separating and removing slag from the ground slurry by a screen, and pasteurizing to obtain liquid A2.
And (42) adding lactobacillus bulgaricus, streptococcus thermophilus or lactococcus lactis diacetyl into the liquid A2 prepared in the step (41) by mass percent under an aseptic condition, and fermenting for 10 hours at 42 ℃ to form the pure plant raw yoghourt.
And (43) adding pectin in an amount of 0.4 part by mass, carrageenan in an amount of 0.2 part by mass and modified starch in an amount of 0.2 part by mass as a stabilizer into the pure plant raw yogurt prepared in the step (42), blending and mixing the mixture in a homogenizer, homogenizing and stirring the mixture by the homogenizer, filling the mixture, and refrigerating the mixture at the temperature of 2 ℃ for 10 hours to obtain the pure plant yogurt packaged into a finished product.
Example 3
The third preparation method of the sugar-free plant yoghourt comprises the following steps:
and (51) selecting 25 parts of soybean milk, 5 parts of walnut milk, 5 parts of coconut juice, 1.5 parts of xylitol, 1.5 parts of lactitol, 0.3 part of stevioside, 2 parts of resistant dextrin and 10 parts of inulin, adding 50 parts of purified water, finely grinding and homogenizing at normal temperature, centrifugally separating and removing residues of the ground slurry through a screen, and performing pasteurization to obtain liquid A3.
And (52) adding lactobacillus bulgaricus, streptococcus thermophilus or lactococcus lactis diacetyl into the liquid A3 prepared in the step (51) in an amount which is 2.5% by mass under an aseptic condition, and fermenting at 45 ℃ for 7 hours to form the pure plant raw yoghourt.
And (53) adding 0.4 part of gelatin and 0.1 part of gellan gum serving as stabilizers into the pure plant raw yoghourt prepared in the step (52), blending and mixing in a homogenizer, homogenizing, stirring and filling by the homogenizer, and refrigerating for 6 hours at the temperature of 0 ℃ to obtain the pure plant yoghourt packaged into a finished product.
Comparative example 1
Comparative example 1 is the same as the preparation method of example 1, except that the components are different, and xylitol, functional sugar alcohol and stevioside are not added in comparative example 1, and a stabilizer, pectin, is not added.
Comparative example 2
Comparative example 2 is the same as the preparation method of example 2 except that the components are different, and in comparative example 2, white granulated sugar is added instead of xylitol, functional sugar alcohol and stevioside, and stabilizers, pectin, carrageenan and modified starch, are not added.
Example 4
The plant yogurt products prepared in the examples 1, 2, 3, 1 and 2 are taken as experimental subjects, 100 common consumers are selected, wherein 50 men and 50 women are aged between 18-50 years old, the color, aroma, taste and tissue state of the plant yogurt experimental subjects are subjected to sensory evaluation, and comprehensive score values are obtained, and the results are shown in the following table:
example 5
The plant yogurt products prepared in the examples 1, 2, 3, 1 and 2 were used as experimental subjects, 8 evaluators were selected, and the flavor profile method was used to evaluate the flavor of the plant yogurt products, and the results are shown in fig. 1.
Each evaluator assigns the bad flavor of the plant yoghourt according to five dimensions of beany flavor, sour and rancid flavor, bitter flavor, sour and astringent flavor, starch feeling and the like, and shows the strength of organoleptic properties, and the difference of scores only shows the relative difference degree between samples.
As can be seen from fig. 1, the bad flavors of example 1 and example 2 were remarkably improved, while comparative example 1 and comparative example 2 had more remarkable bitterness, starchy feeling, sour and astringent taste, beany taste and rancid taste.
The preparation method is simple, and the prepared pure plant yoghourt has the characteristics of low fat, low saturated fat, zero lactose, zero cholesterol and zero sugar, so that the plant yoghourt is balanced in nutrition and is fragrant, sweet and delicious.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (7)
1. The sugar-free plant yoghourt is characterized by comprising the following raw materials in parts by weight:
10-25 parts of soybean milk, 5-25 parts of walnut milk, 5-25 parts of coconut juice, 1.5-5 parts of xylitol, 1-2.5 parts of mixed sugar alcohol, 0.1-0.5 part of stevioside, 0.5-2.5 parts of zymophyte, 2-8 parts of resistant dextrin, 2-10 parts of inulin and 10-50 parts of purified water,
wherein the mixed sugar alcohol comprises at least one of maltitol, isomaltitol, lactitol, erythritol, sorbitol, D-mannitol, and isomalt.
2. A method of making a sugar-free vegetable yogurt as claimed in claim 1, comprising the steps of:
selecting raw materials according to the weight part ratio, and mixing the following raw materials: mixing soybean milk, walnut milk, coconut milk, xylitol, mixed sugar alcohol, stevioside, resistant dextrin and inulin, adding purified water, stirring to obtain mixed slurry, finely grinding and homogenizing the mixed slurry at normal temperature, centrifugally separating the ground mixed slurry by using a screen to remove residues, and performing pasteurization to obtain liquid A;
secondly, under the aseptic condition, adding lactobacillus bulgaricus, streptococcus thermophilus or lactococcus lactis diacetyl subspecies into the liquid A prepared in the first step according to the mass of 0.5-2.5%, and fermenting for 7-10 hours at the temperature of 38-45 ℃ to form pure plant raw yoghourt;
and step three, adding 0.5-0.8% of stabilizer by mass into the pure plant raw yoghourt prepared in the step two, blending and mixing the mixture in a homogenizer, homogenizing, stirring and filling the mixture by the homogenizer, and refrigerating the mixture for 6-12 hours at the temperature of 0-4 ℃ to obtain the pure plant yoghourt packaged into a finished product, wherein the stabilizer comprises at least one of pectin, gelatin, gellan gum, modified starch and carrageenan.
3. The method for preparing sugar-free plant yogurt according to claim 2, wherein the soy milk raw material is prepared by the following method:
(11) soaking soybeans with an aqueous solution containing 1.5% of delta-gluconolactone at a relatively low temperature;
(12) peeling, peeling the soaked soybeans by a peeling machine, and removing hypocotyls and seed coats;
(13) and finally, carrying out hot grinding, pouring the peeled soybeans into water, heating, soaking for 10-20 min, and then grinding the peeled soybeans to obtain the soybean milk.
4. The method for preparing sugar-free plant yoghourt according to claim 2, wherein the walnut milk raw material is prepared by the following method:
(21) pre-soaking walnut kernels: removing damaged and mildewed walnut kernels, rinsing with clear water to remove foreign matters, and soaking the walnut kernels in clear water to make the walnut kernels swell;
(22) peeling: boiling the soaked walnut kernels with a mixed solution of 1 mass percent of NaOH and 0.3 mass percent of a peeling agent for peeling for 1-2 min, and washing the walnut kernels with tap water for peeling;
(23) hot grinding: mixing the peeled walnut kernels with hot water at 85 ℃ in a ratio of 1: 5-7 respectively, and grinding the peeled walnut kernels to obtain walnut milk.
5. The method of making sugar-free vegetable yogurt of claim 2, comprising the steps of:
step (31), selecting raw materials of 20 parts of soybean milk, 25 parts of walnut milk, 20 parts of coconut milk, 5 parts of xylitol, 1 part of maltitol, 0.1 part of stevioside, 8 parts of resistant dextrin and 32 parts of inulin, adding 10 parts of purified water, finely grinding and homogenizing at normal temperature, centrifugally separating and removing slag from the ground slurry by a screen, and pasteurizing to obtain liquid A1;
step (32), under the aseptic condition, adding lactobacillus bulgaricus, streptococcus thermophilus or lactococcus lactis diacetyl into the liquid A1 which accounts for 0.5% of the mass of the liquid A1 prepared in the step (31), and fermenting for 10 hours at the temperature of 38 ℃ to form pure plant raw yoghourt;
and (33) adding 0.4 part by mass of pectin and 0.2 part by mass of carrageenan serving as stabilizers into the pure plant raw yogurt prepared in the step (32), blending and mixing in a homogenizer, homogenizing, stirring and filling by the homogenizer, and refrigerating for 12 hours at the temperature of 4 ℃ to obtain the pure plant yogurt packaged into finished products.
6. The method of making sugar-free vegetable yogurt of claim 2, comprising the steps of:
step (41), selecting raw materials of 10 parts of soybean milk, 20 parts of walnut milk, 25 parts of coconut milk, 4 parts of xylitol, 2.5 parts of erythritol, 0.5 part of stevioside, 4 parts of resistant dextrin and 6 parts of inulin, adding 20 parts of purified water, finely grinding and homogenizing at normal temperature, centrifugally separating and removing slag from the ground slurry by a screen, and pasteurizing to obtain liquid A2;
step (42), under the aseptic condition, adding lactobacillus bulgaricus, streptococcus thermophilus or lactococcus lactis diacetyl subspecies into the liquid A2 which is prepared in the step (41) and accounts for 2% by mass, and fermenting for 10 hours at the temperature of 42 ℃ to form pure plant raw yoghourt;
and (43) adding pectin in an amount of 0.4 part by mass, carrageenan in an amount of 0.2 part by mass and modified starch in an amount of 0.2 part by mass as a stabilizer into the pure plant raw yogurt prepared in the step (42), blending and mixing the mixture in a homogenizer, homogenizing and stirring the mixture by the homogenizer, filling the mixture, and refrigerating the mixture at the temperature of 2 ℃ for 10 hours to obtain the pure plant yogurt packaged into a finished product.
7. The method of making sugar-free vegetable yogurt of claim 2, comprising the steps of:
step (51), selecting raw materials of 25 parts of soybean milk, 5 parts of walnut milk, 5 parts of coconut milk, 1.5 parts of xylitol, 1.5 parts of lactitol, 0.3 part of stevioside, 2 parts of resistant dextrin and 10 parts of inulin, adding 50 parts of purified water, finely grinding and homogenizing at normal temperature, centrifugally separating ground slurry by using a screen to remove residues, and performing pasteurization to obtain liquid A3;
step (52), under the aseptic condition, adding lactobacillus bulgaricus, streptococcus thermophilus or lactococcus lactis diacetyl subspecies into the liquid A3 which is prepared in the step (51) and accounts for 2.5% by mass, and fermenting for 7 hours at the temperature of 45 ℃ to form pure plant raw yoghourt;
and (53) adding 0.4 part of gelatin and 0.1 part of gellan gum serving as stabilizers into the pure plant raw yoghourt prepared in the step (52), blending and mixing in a homogenizer, homogenizing, stirring and filling by the homogenizer, and refrigerating for 6 hours at the temperature of 0 ℃ to obtain the pure plant yoghourt packaged into a finished product.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112167353A (en) * | 2020-11-05 | 2021-01-05 | 河北养元智汇饮品股份有限公司 | Fermented walnut soybean milk and preparation method thereof |
| CN112568438A (en) * | 2020-12-07 | 2021-03-30 | 浙江华康药业股份有限公司 | Sweet taste liquid for preventing and relieving sugar alcohol intolerance of intestinal tract and preparation method and application thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112167353A (en) * | 2020-11-05 | 2021-01-05 | 河北养元智汇饮品股份有限公司 | Fermented walnut soybean milk and preparation method thereof |
| CN112568438A (en) * | 2020-12-07 | 2021-03-30 | 浙江华康药业股份有限公司 | Sweet taste liquid for preventing and relieving sugar alcohol intolerance of intestinal tract and preparation method and application thereof |
| CN112568438B (en) * | 2020-12-07 | 2022-07-05 | 浙江华康药业股份有限公司 | Sweet taste liquid for preventing and relieving sugar alcohol intolerance of intestinal tract and preparation method and application thereof |
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