CN111296572A - Yoghourt containing phytosterol ester and production process thereof - Google Patents
Yoghourt containing phytosterol ester and production process thereof Download PDFInfo
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- CN111296572A CN111296572A CN202010108865.5A CN202010108865A CN111296572A CN 111296572 A CN111296572 A CN 111296572A CN 202010108865 A CN202010108865 A CN 202010108865A CN 111296572 A CN111296572 A CN 111296572A
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- milk
- yoghourt
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- phytosterol ester
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- 229940075999 phytosterol ester Drugs 0.000 title claims abstract description 71
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
-
- 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
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- 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
-
- 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
- A23V2400/51—Bifidobacterium
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Biophysics (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention relates to the technical field of yogurt processing, and aims to provide a yogurt containing phytosterol ester, which has the technical scheme key points that: the main components of each 1000kg of yoghurt finished product comprise: 75-85 kg of white granulated sugar, 8-12 kg of sugarcane concentrated juice, 8-12 kg of cream, 3-6 kg of anhydrous cream, 3-6 kg of concentrated whey protein, 0.6-1.2 kg of phytosterol ester, 15-20 kg of compound thickening agent, 0.1-0.5 kg of yoghourt flavoring agent, 0.1-0.4 kg of natural milk flavor enhancer, 3-5 kg of strain and the balance of fresh milk; the production process of the yoghourt comprises the following steps: s1, sterilizing the raw milk for later use; s2, blending; s3, blending and mixing; s4, flavoring and fixing the volume; s5, heating and homogenizing; s6, sterilizing the mixed milk; s7, inoculating strains; s8, demulsifying; s9, pasteurization; and S10, filling. The invention has the advantages of reducing cholesterol and blood fat of human body and improving the health care effect of the yoghourt by utilizing the characteristics of the phytosterol ester.
Description
Technical Field
The invention relates to the technical field of yogurt processing, and particularly relates to yogurt containing phytosterol ester and a production process thereof.
Background
The yoghourt is a dairy product prepared by taking cow (sheep) milk or reconstituted milk as a main raw material and carrying out degreasing, partial degreasing or non-degreasing, sterilization, fermentation, stirring or not stirring and adding or not adding other components. The yoghourt has sour and sweet taste, fine and smooth mouthfeel and rich nutrition, is called as 'food in the 21 st century', and is a nutrient with unique function. The yoghourt not only has all nutrient elements of fresh milk, but also can make protein become fine milk blocks, and the calcium lactate generated by combining the lactic acid and the calcium is easier to digest and absorb; meanwhile, the yoghourt contains a large amount of active lactic acid bacteria, the lactic acid bacteria can be settled in the nasal mucosa or the digestive tract of a human body, the generated metabolite can reduce the pH value in the intestinal tract, inhibit the growth of putrefying bacteria in the intestinal tract and weaken the toxic effect of the putrefying bacteria in the intestinal tract, thereby maintaining the microenvironment in vivo, particularly the normal microecological balance in the intestinal tract.
At present, the yoghurt in the market is generally original taste yoghurt and fruity yoghurt; fresh milk or auxiliary raw materials are mainly used for carrying out lactobacillus fermentation to develop nutritional type and health-care type yoghourt; meanwhile, the tea yoghourt is developed by taking the milk and the tea as main raw materials, has strong tea fragrance, is better blended with the milk taste, and has unique fragrance compared with the common yoghourt.
Chinese patent with publication No. CN103404593B discloses a black tea sugarcane juice yoghourt and a preparation method thereof, comprising black tea, sugarcane juice, milk powder, a stabilizer, a yoghourt zymophyte agent and drinking water; every 100 weight portions of the composition comprise the following components: 8-15 parts of black tea soak solution, 15-25 parts of sugarcane juice, 8-15 parts of milk powder, 0.1-0.2 part of stabilizer, 3-5 parts of yoghourt fermentation microbial inoculum and the balance of drinking water.
The manufacturing method comprises the following steps:
step one, selecting raw materials, namely black tea: selecting rock tea; sugar cane: selecting black-skin sugarcane with moderate maturity, no insect pest, no pollution and no wound;
step two, raw material pretreatment and preparation of black tea soak solution: extracting tea water by a secondary extraction method, namely extracting black tea in boiled water, removing tea juice, extracting filter residue in boiled water, and removing the filter residue to obtain black tea soaking solution; preparing sugarcane juice: peeling black skin sugarcane, cleaning, cutting into blocks, squeezing, and sequentially filtering to remove sugarcane residue to obtain sugarcane juice;
step three, stabilizer treatment, namely dissolving the stabilizer by using drinking water, and obtaining a pasty stabilizer after complete dissolution;
step four, preparing a yoghourt base material, dissolving milk powder in drinking water, wherein the ratio of the milk powder to the drinking water is (10-15): 50, obtaining a yoghourt base material;
step five, mixing, sterilizing and cooling, namely uniformly mixing the black tea soak solution prepared in the step two to the step five, the sugarcane juice, the pasty stabilizer and the yoghourt base material, and cooling after pasteurization to obtain a mixed solution;
and step six, inoculating and subpackaging, wherein after the mixed solution obtained in the step five is cooled, the yogurt fermentation bacteria agent and the mixed solution are inoculated, and the inoculation amount range is as follows: 3-5 parts of a yoghourt fermentation microbial inoculum and 95-97 parts of a mixed solution; then subpackaging to obtain the yogurt inoculation liquid; and seventhly, fermenting and checking, namely keeping the yogurt inoculation liquid obtained in the sixth step in a fermentation environment, fermenting for 4-8 hours, detecting the physical and chemical indexes and the microbial indexes of the yogurt, and detecting to be qualified to obtain a yogurt finished product.
Although the tea aroma and the sweet taste of the yoghourt are increased by adding the black tea and the sugarcane juice, and the effect of maintaining spleen, stomach and lung of a human body is improved by utilizing phenols in the black tea, amino acids in the sugarcane juice and other nutritional ingredients, a large amount of high-calorie and high-fat food is ingested by the human body along with the improvement of the living standard of people, so that the cholesterol and the blood fat of the human body are higher, and the body health of people is influenced, so that the prior art scheme needs to be further improved by improving a formula.
Disclosure of Invention
The invention aims to provide yoghurt containing phytosterol ester, which has the advantages of reducing cholesterol and blood fat of human bodies and improving the health-care effect of the yoghurt by utilizing the characteristics of the phytosterol ester.
The first technical purpose of the invention is realized by the following technical scheme:
a yoghurt containing phytosterol ester, wherein each 1000kg of yoghurt finished product mainly comprises the following components: 75-85 kg of white granulated sugar, 8-12 kg of sugarcane concentrated juice, 8-12 kg of cream, 3-6 kg of anhydrous cream, 3-6 kg of concentrated whey protein, 0.6-1.2 kg of phytosterol ester, 15-20 kg of compound thickening agent, 0.1-0.5 kg of yoghourt flavoring agent, 0.1-0.4 kg of natural milk flavor enhancer, 3-5 kg of strain and the balance of fresh milk.
By adopting the technical scheme, the phytosterol ester is generally prepared by esterification reaction or transesterification reaction of phytosterol and fatty acid, and the phytosterol ester can be converted into sterol and fatty acid in a human body, so that the physiological functions of the phytosterol ester comprise the physiological functions of the phytosterol and the fatty acid, and the phytosterol ester has the effect of reducing total cholesterol and low-density lipoprotein cholesterol in blood plasma which is equal to or better than that of free phytosterol, and the effect of utilizing the special effect of the phytosterol ester can be achieved by adding the phytosterol ester into the formula of the yoghourt; the concentrated whey protein belongs to high-quality protein, has less fat content and high nutritive value, is beneficial to enhancing the body, improving the exercise efficiency and the human immunologic function, is beneficial to keeping the health of the cardiovascular system, enhancing the skeleton, improving the mental state of the human, reducing skin wrinkles and photoaging and promoting wound healing; the compound thickener has a macromolecular structure and colloid characteristics, can effectively increase the viscosity of latex and liquid, and can improve the viscosity of the mixed liquid by adding the compound thickener into the formula of the yoghourt, so that the mixed liquid can keep a uniform and stable suspension state or an emulsion state or form gel, thereby achieving the effect of increasing the mouthfeel of the yoghourt and the milk product; the strains contain one or more beneficial bacteria, and the beneficial bacteria are added into the formula of the yoghourt to store and perfect the fermentation of the yoghourt, so that the mouthfeel of the yoghourt is improved, and the health care effect of the yoghourt is improved by means of the beneficial bacteria.
Further, the concentrated whey protein is natural whey protein extracted from cow milk, and the mass percentage of milk fat in the concentrated whey protein is less than 5%.
By adopting the technical scheme, the natural whey protein extracted from the cow milk contains various active ingredients, has high nutritional value, contains α -lactalbumin, immunoglobulin and β -lactoglobulin, and has great benefits on metabolic balance, immunity, disease prevention and treatment and the like of a human body.
Further, the phytosterol ester comprises one or more of β -sitosterol ester, stigmasterol ester and campesterol ester.
By adopting the technical scheme, the phytosterol ester is generally prepared by esterification reaction or transesterification reaction of phytosterol and fatty acid, the phytosterol ester can be converted into the sterol and the fatty acid in a human body, the phytosterol ester mainly comprises β -sitosterol ester, stigmasterol ester and campesterol ester which are respectively cereal phytosterol ester, leguminous phytosterol ester and rape phytosterol ester in sequence, and the three phytosterol esters have high nutritional value and health care effect, are rich in sources and are suitable for large-scale production.
Further, the compound thickening agent comprises agar, gelatin and modified starch in a mass ratio of 3:1: 1.
By adopting the technical scheme, the compound thickener is mainly used for improving and increasing the viscosity of liquid or forming gel, so that the physical properties of the yoghourt are changed, and the mouthfeel of the yoghourt is improved.
Further, the strains comprise lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus casei, lactobacillus acidophilus and bifidobacterium.
By adopting the technical scheme, the lactose can be fermented by adding various strains formed by beneficial lactic acid bacteria, the lactose is decomposed into glucose and galactose, and finally lactic acid is formed, meanwhile, because the lactase in intestinal tracts of Chinese people is low, the lactose in milk products is difficult to decompose and absorb, abdominal distension and diarrhea are easily caused after the milk is drunk, and the lactose can be fermented and decomposed by adding the lactic acid bacteria, so that the lactose is easily absorbed by a human body; the lactic acid can also promote the emptying of gastric contents, reduce the excessive secretion of gastric acid, improve the utilization rate of calcium, phosphorus and iron and inhibit harmful bacteria in the stomach and intestine.
The second purpose of the invention is to provide the production process of the yoghourt containing the phytosterol ester, and the yoghourt produced by the production process has the advantages of high quality, stable quality and good health care effect.
The second technical purpose of the invention is realized by the following technical scheme:
a production process of yoghurt containing phytosterol ester comprises the following steps:
s1, sterilizing the raw milk for later use: performing sterilization and disinfection on fresh milk serving as raw milk by adopting UHT (ultra high temperature) at the temperature of 130-140 ℃ for 3-4 s;
s2, batching: heating fresh milk with the total amount not more than half to 50-55 ℃, adding whey protein powder into the heated fresh milk, and then sequentially adding white granulated sugar, sugarcane concentrated juice, cream, anhydrous cream, phytosterol ester, a compound thickener and a yoghourt flavoring agent according to the formula;
s3, blending and mixing: cooling the milk liquid blended in the step S2 to below 25 ℃, pumping into a blending tank, adding the rest fresh milk into the blending tank, and uniformly mixing;
s4, flavoring and fixing volume: adding a natural milk flavor enhancer into the mixed liquid prepared in the step S3, stirring for 10-15 min, and fixing the volume; s5, heating and homogenizing: heating and homogenizing the mixed solution prepared in the step S4, wherein the homogenizing temperature is 55 ℃, and the pressure is 15-16 Mpa;
s6, sterilizing the mixed milk: sterilizing the mixed liquid machine prepared in the step S5 for 300S at 95 ℃;
s7, inoculating strains: cooling the mixed liquid prepared in the step S6 to 42 ℃, pumping the mixed liquid into a fermentation tank, inoculating strains, and fermenting until the pH value is 4.4 and the acidity is 70-75 DEG T;
s8, demulsification: stirring the mixed liquid fermented in the step S7 for 1min at the stirring speed of 15rpm, and cooling the mixed liquid to 20-25 ℃ after stirring;
s9, pasteurization: the temperature was set at 75 ℃ for 25 s;
s10, filling: cooling to 25 deg.C, and aseptically packaging.
By adopting the technical scheme, the raw milk can inactivate harmful bacteria in the fresh milk by sterilizing, so that the sanitation of the raw milk is improved; relevant components in the formula are added into raw milk through ingredients, stirring, shearing and mixing are carried out, and then the mixed liquid is mixed through a mixing tank at a certain temperature, so that the mixing uniformity of each component and the raw milk is improved; the inoculation strains are used for adding various beneficial lactic acid bacteria into the milk, so that lactose can be fermented, the lactose is decomposed to form glucose and galactose, and finally, lactic acid is formed, the lactic acid can also promote emptying of gastric contents, reduce excessive secretion of gastric acid, improve the utilization rate of calcium, phosphorus and iron, and inhibit harmful bacteria in the stomach and intestine.
Further, in the blending step S2, the white granulated sugar and the compound thickener are alternately added.
By adopting the technical scheme, the white granulated sugar and the compound thickener can be dissolved more uniformly and fully at a higher speed when being alternately added, and meanwhile, the stable and uniform viscosity of the milk can be improved by the compound thickener, and the viscosity and the taste of the yoghourt can be controlled more accurately.
Further, in the material mixing step S2, stirring and shearing are required to be carried out synchronously, and the stirring and shearing time is 15-20 min.
Through adopting above-mentioned technical scheme, need once add the component of corresponding weight to fresh milk in the batching process, thereby the in-process produces the disturbance that the shearing force increased liquid through continuous stirring, and then reaches the effect that improves each component and dissolve the homogeneity, helps promoting the quality of acidophilus milk.
Further, in step S9, the sterilization temperature fluctuation is less than 3 ℃.
By adopting the technical scheme, the sterilization temperature is kept stable in the sterilization process, so that the effect of stably and efficiently inactivating bacteria is achieved. If the sterilization temperature fluctuation exceeds 3 ℃, the sterilization effect is influenced, thereby increasing the potential safety hazard of yoghourt sanitation, and strict sterilization steps are required.
In conclusion, the invention has the following beneficial effects:
1. according to the invention, the phytosterol ester is added into the formula of the yoghourt, so that the aim of improving the health-care effect of the yoghourt by utilizing the effect of the phytosterol ester on reducing the total cholesterol and low-density lipoprotein cholesterol in blood plasma is fulfilled;
2. the adopted phytosterol ester mainly comprises β -sitosterol ester, stigmasterol ester and campesterol ester which are respectively cereal phytosterol ester, stigmasterol ester and campesterol ester in turn, and the three phytosterol esters have high nutritive value and health care effect, rich sources and are suitable for large-scale production;
3. according to the invention, the lactose can be fermented by adding a plurality of strains formed by beneficial lactic acid bacteria, and the lactose is decomposed into glucose and galactose to finally form lactic acid. The lactic acid can also promote the emptying of gastric contents, reduce the hypersecretion of gastric acid, improve the utilization rate of calcium, phosphorus and iron, inhibit harmful bacteria in the stomach and intestine, and simultaneously, because the lactase in the intestinal tract of Chinese people is low, the lactase is difficult to decompose and absorb the lactose in milk products, abdominal distension and diarrhea are easy to cause after the milk is drunk, and the lactose can be fermented and decomposed by adding lactic acid bacteria, so that the lactose is easy to absorb by a human body.
Detailed Description
The present invention will be described in further detail with reference to examples.
Example (b):
example 1: a yogurt containing phytosterol ester and its production process, wherein per 1000kg yogurt product comprises the following main components: 75kg of white granulated sugar, 8kg of sugarcane concentrated juice, 8kg of cream, 3kg of anhydrous cream, 3kg of concentrated whey protein, 0.6kg of phytosterol ester, 15kg of compound thickening agent, 0.1kg of yoghourt flavoring agent, 0.1kg of natural milk flavor enhancer, 3kg of strain and the balance of fresh milk, wherein the compound thickening agent comprises agar, gelatin and modified starch in a mass ratio of 3:1: 1; the mass percentage of the milk fat in the concentrated whey protein is less than 5 percent;
the production process of the yoghourt containing the phytosterol ester comprises the following steps:
s1, sterilizing the raw milk for later use: performing sterilization and disinfection on fresh milk serving as raw milk by adopting UHT (ultra high temperature) at the temperature of 130 ℃ for 3-4 s;
s2, batching: heating fresh milk with the total amount of no more than half to 50 ℃, adding whey protein powder into the heated fresh milk, and then sequentially adding white granulated sugar, sugarcane concentrated juice, cream, anhydrous cream, phytosterol ester, compound thickener and yoghourt flavoring agent according to the formula;
s3, blending and mixing: cooling the milk liquid blended in the step S2 to below 25 ℃, pumping into a blending tank, adding the rest fresh milk into the blending tank, and uniformly mixing;
s4, flavoring and fixing volume: adding a natural milk flavor enhancer into the mixed liquid prepared in the step S3, stirring for 10min, and fixing the volume;
s5, heating and homogenizing: heating and homogenizing the mixed solution prepared in the step S4, wherein the homogenizing temperature is 55 ℃, and the pressure is 15-16 Mpa;
s6, sterilizing the mixed milk: sterilizing the mixed liquid machine prepared in the step S5 for 300S at 95 ℃;
s7, inoculating strains: cooling the mixed liquid prepared in the step S6 to 42 ℃, pumping the mixed liquid into a fermentation tank, inoculating strains, and fermenting until the pH value is 4.4 and the acidity is 70 DEG T;
s8, demulsification: stirring the mixed solution fermented in the step S7 for 1min at the stirring speed of 15rpm, and turning over the cylinder to cool to 20 ℃ after stirring; s9, pasteurization: the temperature was set at 75 ℃ for 25 s;
s10, filling: cooling to 25 deg.C, and aseptically packaging.
Example 2: a yogurt containing phytosterol ester and its production process, wherein per 1000kg yogurt product comprises the following main components: 77kg of white granulated sugar, 9kg of sugarcane concentrated juice, 9kg of cream, 3.5kg of anhydrous cream, 3.5kg of concentrated whey protein, 0.7kg of phytosterol ester, 16kg of compound thickening agent, 0.2kg of yoghourt flavoring agent, 0.2kg of natural milk flavor enhancer, 3.5kg of strain and the balance of fresh milk, wherein the compound thickening agent comprises agar, gelatin and modified starch in a mass ratio of 3:1: 1; the mass percentage of the milk fat in the concentrated whey protein is less than 5 percent;
the production process of the yoghourt containing the phytosterol ester comprises the following steps:
s1, sterilizing the raw milk for later use: performing sterilization and disinfection on fresh milk serving as raw milk by adopting UHT (ultra high temperature) at the temperature of 132 ℃ for 3-4 s;
s2, batching: heating fresh milk with the total amount of no more than half to 51 ℃, adding whey protein powder into the heated fresh milk, and then sequentially adding white granulated sugar, sugarcane concentrated juice, cream, anhydrous cream, phytosterol ester, compound thickener and yoghourt flavoring agent according to the formula;
s3, blending and mixing: cooling the milk liquid blended in the step S2 to below 25 ℃, pumping into a blending tank, adding the rest fresh milk into the blending tank, and uniformly mixing;
s4, flavoring and fixing volume: adding a natural milk flavor enhancer into the mixed liquid prepared in the step S3, stirring for 11min, and fixing the volume;
s5, heating and homogenizing: heating and homogenizing the mixed solution prepared in the step S4, wherein the homogenizing temperature is 55 ℃, and the pressure is 15-16 Mpa;
s6, sterilizing the mixed milk: sterilizing the mixed liquid machine prepared in the step S5 for 300S at 95 ℃;
s7, inoculating strains: cooling the mixed liquid prepared in the step S6 to 42 ℃, pumping the mixed liquid into a fermentation tank, inoculating strains, and fermenting until the pH value is 4.4 and the acidity is 71 DEG T;
s8, demulsification: stirring the mixed solution fermented in the step S7 for 1min at the stirring speed of 15rpm, and turning over the cylinder to cool to 21 ℃ after stirring; s9, pasteurization: the temperature was set at 75 ℃ for 25 s;
s10, filling: cooling to 25 deg.C, and aseptically packaging.
Example 3: a yogurt containing phytosterol ester and its production process, wherein per 1000kg yogurt product comprises the following main components: 79kg of white granulated sugar, 10kg of sugarcane concentrated juice, 10kg of cream, 4kg of anhydrous cream, 4kg of concentrated whey protein, 0.8kg of phytosterol ester, 17kg of compound thickening agent, 0.3kg of yoghourt flavoring agent, 0.25kg of natural milk flavor enhancer, 4kg of strain and the balance of fresh milk, wherein the compound thickening agent comprises agar, gelatin and modified starch in a mass ratio of 3:1: 1; the mass percentage of the milk fat in the concentrated whey protein is less than 5 percent;
the production process of the yoghourt containing the phytosterol ester comprises the following steps:
s1, sterilizing the raw milk for later use: performing sterilization and disinfection on fresh milk serving as raw milk by adopting UHT (ultra high temperature) at the temperature of 134 ℃ for 3-4 s;
s2, batching: heating fresh milk with the total amount of no more than half to 52 ℃, adding whey protein powder into the heated fresh milk, and then sequentially adding white granulated sugar, sugarcane concentrated juice, cream, anhydrous cream, phytosterol ester, compound thickener and yoghourt flavoring agent according to the formula;
s3, blending and mixing: cooling the milk liquid blended in the step S2 to below 25 ℃, pumping into a blending tank, adding the rest fresh milk into the blending tank, and uniformly mixing;
s4, flavoring and fixing volume: adding a natural milk flavor enhancer into the mixed liquid prepared in the step S3, stirring for 12min, and fixing the volume;
s5, heating and homogenizing: heating and homogenizing the mixed solution prepared in the step S4, wherein the homogenizing temperature is 55 ℃, and the pressure is 15-16 Mpa;
s6, sterilizing the mixed milk: sterilizing the mixed liquid machine prepared in the step S5 for 300S at 95 ℃;
s7, inoculating strains: cooling the mixed liquid prepared in the step S6 to 42 ℃, pumping the mixed liquid into a fermentation tank, inoculating strains, and fermenting until the pH value is 4.4 and the acidity is 72 DEG T;
s8, demulsification: stirring the mixed solution fermented in the step S7 for 1min at the stirring speed of 15rpm, and turning over the cylinder to cool to 22 ℃ after stirring; s9, pasteurization: the temperature was set at 75 ℃ for 25 s;
s10, filling: cooling to 25 deg.C, and aseptically packaging.
Example 4: a yogurt containing phytosterol ester and its production process, wherein per 1000kg yogurt product comprises the following main components: 81kg of white granulated sugar, 11kg of sugarcane concentrated juice, 11kg of cream, 4.5kg of anhydrous cream, 4.5kg of concentrated whey protein, 0.9g of phytosterol ester, 18kg of compound thickening agent, 0.4kg of yoghourt flavoring agent, 0.3kg of natural milk flavor enhancer, 4.5kg of strain and the balance of fresh milk, wherein the compound thickening agent comprises agar, gelatin and modified starch in a mass ratio of 3:1: 1; the mass percentage of the milk fat in the concentrated whey protein is less than 5 percent;
the production process of the yoghourt containing the phytosterol ester comprises the following steps:
s1, sterilizing the raw milk for later use: performing sterilization and disinfection on fresh milk serving as raw milk by adopting UHT (ultra high temperature) at the temperature of 136 ℃ for 3-4 s;
s2, batching: heating fresh milk with the total amount of no more than half to 53 ℃, adding whey protein powder into the heated fresh milk, and then sequentially adding white granulated sugar, sugarcane concentrated juice, cream, anhydrous cream, phytosterol ester, compound thickener and yoghourt flavoring agent according to the formula;
s3, blending and mixing: cooling the milk liquid blended in the step S2 to below 25 ℃, pumping into a blending tank, adding the rest fresh milk into the blending tank, and uniformly mixing;
s4, flavoring and fixing volume: adding a natural milk flavor enhancer into the mixed liquid prepared in the step S3, stirring for 13min, and fixing the volume;
s5, heating and homogenizing: heating and homogenizing the mixed solution prepared in the step S4, wherein the homogenizing temperature is 55 ℃, and the pressure is 15-16 Mpa;
s6, sterilizing the mixed milk: sterilizing the mixed liquid machine prepared in the step S5 for 300S at 95 ℃;
s7, inoculating strains: cooling the mixed liquid prepared in the step S6 to 42 ℃, pumping the mixed liquid into a fermentation tank, inoculating strains, and fermenting until the pH value is 4.4 and the acidity is 73 DEG T;
s8, demulsification: stirring the mixed solution fermented in the step S7 for 1min at the stirring speed of 15rpm, and turning over the cylinder to cool to 23 ℃ after stirring; s9, pasteurization: the temperature was set at 75 ℃ for 25 s;
s10, filling: cooling to 25 deg.C, and aseptically packaging.
Example 5: a yogurt containing phytosterol ester and its production process, wherein per 1000kg yogurt product comprises the following main components: 83kg of white granulated sugar, 11.5kg of sugarcane concentrated juice, 11.5kg of cream, 5kg of anhydrous cream, 5kg of concentrated whey protein, 1.1kg of phytosterol ester, 19kg of compound thickening agent, 0.45kg of yoghurt flavoring agent, 0.35kg of natural milk flavor flavoring agent, 5kg of strain and the balance of fresh milk, wherein the compound thickening agent comprises agar, gelatin and modified starch in a mass ratio of 3:1: 1; the mass percentage of the milk fat in the concentrated whey protein is less than 5 percent;
the production process of the yoghourt containing the phytosterol ester comprises the following steps:
s1, sterilizing the raw milk for later use: performing sterilization and disinfection on fresh milk serving as raw milk by adopting UHT (ultra high temperature) at the temperature of 134 ℃ for 3-4 s;
s2, batching: heating fresh milk with the total amount not more than half to 54 ℃, adding whey protein powder into the heated fresh milk, and then sequentially adding white granulated sugar, sugarcane concentrated juice, cream, anhydrous cream, phytosterol ester, compound thickener and yoghourt flavoring agent according to the formula;
s3, blending and mixing: cooling the milk liquid blended in the step S2 to below 25 ℃, pumping into a blending tank, adding the rest fresh milk into the blending tank, and uniformly mixing;
s4, flavoring and fixing volume: adding a natural milk flavor enhancer into the mixed liquid prepared in the step S3, stirring for 14min, and fixing the volume;
s5, heating and homogenizing: heating and homogenizing the mixed solution prepared in the step S4, wherein the homogenizing temperature is 55 ℃, and the pressure is 15-16 Mpa;
s6, sterilizing the mixed milk: sterilizing the mixed liquid machine prepared in the step S5 for 300S at 95 ℃;
s7, inoculating strains: cooling the mixed liquid prepared in the step S6 to 42 ℃, pumping the mixed liquid into a fermentation tank, inoculating strains, and fermenting until the pH value is 4.4 and the acidity is 74 DEG T;
s8, demulsification: stirring the mixed solution fermented in the step S7 for 1min at the stirring speed of 15rpm, and turning over the cylinder to cool to 24 ℃ after stirring; s9, pasteurization: the temperature was set at 75 ℃ for 25 s;
s10, filling: cooling to 25 deg.C, and aseptically packaging.
Example 6: a yogurt containing phytosterol ester and its production process, wherein per 1000kg yogurt product comprises the following main components: 85kg of white granulated sugar, 12kg of sugarcane concentrated juice, 2kg of cream, 6kg of anhydrous cream, 6kg of concentrated whey protein, 1.2kg of phytosterol ester, 20kg of compound thickening agent, 0.5kg of yoghourt flavoring agent, 0.4kg of natural milk flavor enhancer, 5kg of strain and the balance of fresh milk, wherein the compound thickening agent comprises agar, gelatin and modified starch in a mass ratio of 3:1: 1; the mass percentage of the milk fat in the concentrated whey protein is less than 5 percent;
the production process of the yoghourt containing the phytosterol ester comprises the following steps:
s1, sterilizing the raw milk for later use: performing sterilization and disinfection on fresh milk serving as raw milk by adopting UHT (ultra high temperature) at the temperature of 140 ℃ for 3-4 s;
s2, batching: heating fresh milk with the total amount of no more than half to 55 ℃, adding whey protein powder into the heated fresh milk, and then sequentially adding white granulated sugar, sugarcane concentrated juice, cream, anhydrous cream, phytosterol ester, compound thickener and yoghourt flavoring agent according to the formula;
s3, blending and mixing: cooling the milk liquid blended in the step S2 to below 25 ℃, pumping into a blending tank, adding the rest fresh milk into the blending tank, and uniformly mixing;
s4, flavoring and fixing volume: adding a natural milk flavor enhancer into the mixed liquid prepared in the step S3, stirring for 15min, and fixing the volume;
s5, heating and homogenizing: heating and homogenizing the mixed solution prepared in the step S4, wherein the homogenizing temperature is 55 ℃, and the pressure is 15-16 Mpa;
s6, sterilizing the mixed milk: sterilizing the mixed liquid machine prepared in the step S5 for 300S at 95 ℃;
s7, inoculating strains: cooling the mixed liquid prepared in the step S6 to 42 ℃, pumping the mixed liquid into a fermentation tank, inoculating strains, and fermenting until the pH value is 4.4 and the acidity is 75 DEG T;
s8, demulsification: stirring the mixed solution fermented in the step S7 for 1min at the stirring speed of 15rpm, and turning over the cylinder to cool to 25 ℃ after stirring;
s9, pasteurization: the temperature was set at 75 ℃ for 25 s;
s10, filling: cooling to 25 deg.C, and aseptically packaging.
Comparative example:
comparative example 1: a yoghourt containing phytosterol ester and a production process thereof are different from the yoghourt in example 1 in that the phytosterol ester is not added.
Comparative example 2: a yoghourt containing phytosterol ester and a production process thereof are different from the yoghourt in example 1 in that concentrated whey protein is not added.
Detection of mouthfeel and flavor of yoghourt
According to the GB19302-2003 method, the yoghourt product samples produced in the embodiments 1-6 and the comparative examples 1-3 of the invention are subjected to taste and flavor evaluation experiments. Main sensory examination items: organization (with or without whey separation, hardness, uniform fineness, viscosity, etc.), color, taste, sweetness and acidity, flavor, etc. The number of the experimental people is 38, and the sensory and flavor scoring standards are shown in the following table 1; the results of the experiments are reported in Table 2 below
TABLE 1 evaluation criteria for yogurt samples prepared in each example and each comparative example
Table 2 evaluation results of yogurt samples prepared in each example and each comparative example
As can be seen from Table 2, the evaluation results of the color, texture, taste, flavor and sweetness and sourness test results of the examples 1-6 are higher in consistency and are obviously superior to the evaluation results of the comparative examples 1 and 2, which shows that the mouthfeel and flavor of the yogurt are improved and improved to different degrees by adding the phytosterol ester and the concentrated whey protein in the formula.
The present embodiment is only for explaining the present invention, and it is not limited to the present invention, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present invention.
Claims (9)
1. Yoghurt containing phytosterol esters, characterized in that the main components of each 1000kg of finished yoghurt product comprise: 75-85 kg of white granulated sugar, 8-12 kg of sugarcane concentrated juice, 8-12 kg of cream, 3-6 kg of anhydrous cream, 3-6 kg of concentrated whey protein, 0.6-1.2 kg of phytosterol ester, 15-20 kg of compound thickening agent, 0.1-0.5 kg of yoghourt flavoring agent, 0.1-0.4 kg of natural milk flavor enhancer, 3-5 kg of strain and the balance of fresh milk.
2. Yoghurt containing phytosterol esters according to claim 1, wherein the concentrated whey protein is native whey protein extracted from cow milk, and the milk fat content of the concentrated whey protein is less than 5% by mass.
3. Yoghurt containing phytosterol esters according to claim 1, wherein the phytosterol esters comprise one or more of β -sitosterol ester, stigmasterol ester, campesterol ester.
4. The yoghurt containing phytosterol esters as claimed in claim 1, wherein the compound thickener comprises agar, gelatin and modified starch in a mass ratio of 3:1: 1.
5. Yoghurt containing phytosterol esters according to claim 1, wherein the bacterial species comprise lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus casei, lactobacillus acidophilus, bifidobacterium.
6. A process for producing yoghurt containing phytosterol esters according to any one of claims 1-5, which comprises the following steps:
s1, sterilizing the raw milk for later use: performing sterilization and disinfection on fresh milk serving as raw milk by adopting UHT (ultra high temperature) at the temperature of 130-140 ℃ for 3-4 s;
s2, batching: heating fresh milk with the total amount not more than half to 50-55 ℃, adding whey protein powder into the heated fresh milk, and then sequentially adding white granulated sugar, sugarcane concentrated juice, cream, anhydrous cream, phytosterol ester, a compound thickener and a yoghourt flavoring agent according to the formula;
s3, blending and mixing: cooling the milk liquid blended in the step S2 to below 25 ℃, pumping into a blending tank, adding the rest fresh milk into the blending tank, and uniformly mixing;
s4, flavoring and fixing volume: adding a natural milk flavor enhancer into the mixed liquid prepared in the step S3, stirring for 10-15 min, and fixing the volume;
s5, heating and homogenizing: heating and homogenizing the mixed solution prepared in the step S4, wherein the homogenizing temperature is 55 ℃, and the pressure is 15-16 Mpa;
s6, sterilizing the mixed milk: sterilizing the mixed liquid machine prepared in the step S5 for 300S at 95 ℃;
s7, inoculating strains: cooling the mixed liquid prepared in the step S6 to 42 ℃, pumping the mixed liquid into a fermentation tank, inoculating strains, and fermenting until the pH value is 4.4 and the acidity is 70-75 DEG T;
s8, demulsification: stirring the mixed liquid fermented in the step S7 for 1min at the stirring speed of 15rpm, and cooling the mixed liquid to 20-25 ℃ after stirring;
s9, pasteurization: the temperature was set at 75 ℃ for 25 s;
s10, filling: cooling to 25 deg.C, and aseptically packaging.
7. The process for producing yogurt with phytosterol esters as claimed in claim 6, wherein in the step of blending S2, white granulated sugar and compound thickener are alternately added.
8. The production process of yoghurt containing phytosterol esters according to claim 6, wherein the blending step S2 requires synchronous stirring and shearing, and the stirring and shearing time is 15-20 min.
9. The process of claim 6, wherein the sterilization temperature fluctuation is less than 3 ℃ in step S9.
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| CN106912603A (en) * | 2015-12-28 | 2017-07-04 | 麦趣尔集团股份有限公司 | A kind of French concentrates the preparation method of Yoghourt |
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Application publication date: 20200619 |