CN111317031B - Additive-free normal-temperature yoghourt and preparation method thereof - Google Patents
Additive-free normal-temperature yoghourt and preparation method thereof Download PDFInfo
- Publication number
- CN111317031B CN111317031B CN201811539195.1A CN201811539195A CN111317031B CN 111317031 B CN111317031 B CN 111317031B CN 201811539195 A CN201811539195 A CN 201811539195A CN 111317031 B CN111317031 B CN 111317031B
- Authority
- CN
- China
- Prior art keywords
- fermented
- temperature
- milk
- fermentation
- nostoc
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 74
- 238000002360 preparation method Methods 0.000 title claims abstract description 38
- 238000000855 fermentation Methods 0.000 claims abstract description 66
- 230000004151 fermentation Effects 0.000 claims abstract description 66
- 239000007788 liquid Substances 0.000 claims abstract description 52
- 239000000654 additive Substances 0.000 claims abstract description 40
- 241000452732 Nostoc sphaeroides Species 0.000 claims abstract description 37
- 239000000843 powder Substances 0.000 claims abstract description 26
- 235000013336 milk Nutrition 0.000 claims abstract description 22
- 239000008267 milk Substances 0.000 claims abstract description 22
- 210000004080 milk Anatomy 0.000 claims abstract description 22
- 239000002994 raw material Substances 0.000 claims abstract description 21
- 230000036571 hydration Effects 0.000 claims abstract description 11
- 238000006703 hydration reaction Methods 0.000 claims abstract description 11
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 10
- 239000003765 sweetening agent Substances 0.000 claims abstract description 10
- 241000192656 Nostoc Species 0.000 claims description 61
- 235000015140 cultured milk Nutrition 0.000 claims description 43
- 230000001954 sterilising effect Effects 0.000 claims description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 239000007858 starting material Substances 0.000 claims description 20
- 238000002156 mixing Methods 0.000 claims description 19
- 238000001816 cooling Methods 0.000 claims description 18
- 238000010008 shearing Methods 0.000 claims description 18
- 238000011049 filling Methods 0.000 claims description 14
- 238000010438 heat treatment Methods 0.000 claims description 14
- 238000004659 sterilization and disinfection Methods 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 12
- 235000007164 Oryza sativa Nutrition 0.000 claims description 11
- 235000013312 flour Nutrition 0.000 claims description 11
- 235000009566 rice Nutrition 0.000 claims description 11
- 238000003756 stirring Methods 0.000 claims description 10
- 229930091371 Fructose Natural products 0.000 claims description 8
- 239000005715 Fructose Substances 0.000 claims description 8
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 8
- 230000000887 hydrating effect Effects 0.000 claims description 8
- 235000020251 goat milk Nutrition 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 241000186673 Lactobacillus delbrueckii Species 0.000 claims description 4
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 4
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 4
- 230000000996 additive effect Effects 0.000 claims description 4
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 4
- 238000009928 pasteurization Methods 0.000 claims description 4
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 3
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 3
- 244000199866 Lactobacillus casei Species 0.000 claims description 3
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 3
- 240000002605 Lactobacillus helveticus Species 0.000 claims description 3
- 235000013967 Lactobacillus helveticus Nutrition 0.000 claims description 3
- 241000186605 Lactobacillus paracasei Species 0.000 claims description 3
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 3
- 235000013339 cereals Nutrition 0.000 claims description 3
- 235000010855 food raising agent Nutrition 0.000 claims description 3
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 3
- 229940017800 lactobacillus casei Drugs 0.000 claims description 3
- 229940054346 lactobacillus helveticus Drugs 0.000 claims description 3
- 235000020183 skimmed milk Nutrition 0.000 claims description 3
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 2
- 239000004386 Erythritol Substances 0.000 claims description 2
- 241000186604 Lactobacillus reuteri Species 0.000 claims description 2
- 235000020248 camel milk Nutrition 0.000 claims description 2
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 2
- 229940009714 erythritol Drugs 0.000 claims description 2
- 235000019414 erythritol Nutrition 0.000 claims description 2
- 239000008236 heating water Substances 0.000 claims description 2
- 238000000265 homogenisation Methods 0.000 claims description 2
- 229940001882 lactobacillus reuteri Drugs 0.000 claims description 2
- 235000008939 whole milk Nutrition 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 2
- 239000000796 flavoring agent Substances 0.000 abstract description 32
- 235000019634 flavors Nutrition 0.000 abstract description 32
- 239000003381 stabilizer Substances 0.000 abstract description 11
- 150000004676 glycans Chemical class 0.000 abstract description 9
- 229920001282 polysaccharide Polymers 0.000 abstract description 9
- 239000005017 polysaccharide Substances 0.000 abstract description 9
- 238000001556 precipitation Methods 0.000 abstract description 7
- 235000013365 dairy product Nutrition 0.000 abstract description 6
- 102000004169 proteins and genes Human genes 0.000 abstract description 5
- 108090000623 proteins and genes Proteins 0.000 abstract description 5
- 238000005345 coagulation Methods 0.000 abstract description 4
- 230000015271 coagulation Effects 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 3
- 238000004090 dissolution Methods 0.000 abstract description 2
- 230000000740 bleeding effect Effects 0.000 abstract 1
- 239000000047 product Substances 0.000 description 40
- 230000000052 comparative effect Effects 0.000 description 11
- 241000209094 Oryza Species 0.000 description 9
- 235000016709 nutrition Nutrition 0.000 description 8
- 239000005862 Whey Substances 0.000 description 7
- 102000007544 Whey Proteins Human genes 0.000 description 7
- 108010046377 Whey Proteins Proteins 0.000 description 7
- 239000000203 mixture Substances 0.000 description 7
- 230000035764 nutrition Effects 0.000 description 7
- 239000000839 emulsion Substances 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 238000012859 sterile filling Methods 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 4
- 239000011575 calcium Substances 0.000 description 4
- 229910052791 calcium Inorganic materials 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000011259 mixed solution Substances 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- YTBSYETUWUMLBZ-UHFFFAOYSA-N D-Erythrose Natural products OCC(O)C(O)C=O YTBSYETUWUMLBZ-UHFFFAOYSA-N 0.000 description 2
- YTBSYETUWUMLBZ-IUYQGCFVSA-N D-erythrose Chemical compound OC[C@@H](O)[C@@H](O)C=O YTBSYETUWUMLBZ-IUYQGCFVSA-N 0.000 description 2
- 206010056474 Erythrosis Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000021262 sour milk Nutrition 0.000 description 2
- 230000000087 stabilizing effect Effects 0.000 description 2
- 229920000945 Amylopectin Polymers 0.000 description 1
- 238000012371 Aseptic Filling Methods 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000005415 artificial ingredient Substances 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000012527 feed solution Substances 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 238000002715 modification method Methods 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
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
-
- 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
- A23V2400/125—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
- A23V2400/11—Lactobacillus
- A23V2400/137—Delbrueckii
-
- 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
- A23V2400/147—Helveticus
-
- 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
- A23V2400/165—Paracasei
-
- 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
- A23V2400/169—Plantarum
-
- 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
- A23V2400/173—Reuteri
-
- 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
Abstract
The invention belongs to the technical field of preparation of dairy food, and particularly relates to normal-temperature yogurt without additives and a preparation method thereof. The main raw materials of the normal-temperature yoghourt only comprise three main components of liquid milk, a sweetening agent and nostoc sphaeroides, and no additional stabilizing agent or acidity regulator is needed to be added. After the product is placed for 5 months at normal temperature, the product basically has no bleeding, bad flavor and protein coagulation and precipitation phenomena, has stable mouthfeel and longer shelf life, and finally proves that the product has reasonable formula, good flavor and silky mouthfeel. According to the preparation method, the nostoc sphaeroides powder is subjected to hydration and separate fermentation treatment, so that not only can the dissolution of polysaccharide substances of the nostoc sphaeroides powder be effectively improved, but also the bad flavor brought by the nostoc sphaeroides can be modified, the viscosity and the stability of the product can be successfully improved in a green mode, and the clean room-temperature yoghourt is prepared.
Description
Technical Field
The invention belongs to the technical field of preparation of dairy food, and particularly relates to normal-temperature yogurt without additives and a preparation method thereof.
Background
The normal temperature yoghourt is a milk product which is prepared by taking milk as a main raw material, sterilizing and fermenting to obtain a product rich in nutrient substances such as protein, calcium and the like, and performing pasteurization to inactivate lactic acid bacteria in the yoghourt. The normal temperature yoghourt product is popular with dairy food processing manufacturers and consumers due to the characteristics of unique taste and flavor, no need of refrigeration, convenience for logistics transportation and storage and the like.
The selection of the stabilizer in the normal-temperature yogurt is one of the key factors for determining the normal-temperature storage and the stability during the storage, and the normal-temperature yogurt in the prior art generally needs to be added with at least three or more stabilizers to achieve the stabilizing effect. However, with the consumer's greater understanding and demand for natural products, no artificial ingredients, no or little added foods are of great concern in China, especially in the dairy category.
In order to realize the additive-free dairy product, chinese patent document CN107821598A provides a preparation method of additive-free normal-temperature yoghourt, the main components of the additive-free normal-temperature yoghourt are non-resistant milk, sweetener and starch, the obtained product has smooth and refreshing mouthfeel, can be placed for 6 months at normal temperature, and has no phenomena of layered whey precipitation and the like. However, the product has strict requirements on the modification method of starch, the particle size and the content of amylopectin, otherwise, the stability of the yoghurt product is directly influenced. It is known that this technique uses physically modified starch as a stabilizer, while starch is a stabilizer that is conventional in the dairy field, and this technique is merely preferred for stabilizers and is not truly additive-free.
Therefore, if the normal-temperature yoghourt which is natural in raw material and does not contain the stabilizer can be provided, the fact that the normal-temperature yoghourt is not added is realized.
Disclosure of Invention
Therefore, the technical problem to be solved by the invention is to overcome the defect that the normal-temperature yoghourt in the prior art contains a stabilizer, so that the natural normal-temperature yoghourt which is prepared from natural materials and does not contain a stabilizer and is really free of additives and the preparation method thereof are provided.
In order to solve the technical problems, the invention adopts the following technical scheme:
an additive-free normal temperature yoghourt comprises the following components in percentage by weight,
90-98% of fermented milk;
2 to 10 percent of fermented nostoc sphaeroids kutz.
Further, the fermentation end point acidity of the fermented milk is 90-100T degrees;
and/or the acidity of the fermentation end point of the fermented nostoc sphaeroides is 70-85T degrees.
Further, the fermented milk comprises the following raw materials:
910-960 parts of liquid milk;
80-100U/T of leaven;
and/or the fermented nostoc sphaeroids kutz comprises the following raw materials:
50-300 parts of gexian rice flour;
950-700 parts by weight of water;
the leaven is 50-200U/T.
Further, the fermented milk and/or the fermented nostoc sphaeroids kutz raw material also comprises 40-90 parts by weight of sweetener.
Further, the liquid milk is selected from at least one of whole milk, skimmed milk, whole goat milk, skimmed goat milk and camel milk; preferably, the protein content of the liquid milk is above 3.3%.
And/or the sweetener is at least one selected from white granulated sugar, crystalline fructose, fructose and erythritol;
and/or the leavening agent is selected from at least one of lactobacillus delbrueckii subspecies lactis, streptococcus thermophilus, lactobacillus acidophilus, lactobacillus helveticus, lactobacillus plantarum, lactobacillus reuteri, lactobacillus casei and lactobacillus paracasei.
The preparation method of the additive-free normal-temperature yoghourt comprises the following steps:
mixing fermented milk and fermented nostoc sphaeroids kutz at a certain proportion, sterilizing, cooling and filling to obtain the fermented milk.
Further, the preparation steps of the fermented milk are as follows: heating the liquid milk to 45-55 ℃, homogenizing, sterilizing, adding a leaven for fermentation, demulsifying and cooling when reaching the fermentation end point to obtain fermented milk;
the preparation method of the fermented nostoc sphaeroides comprises the following steps: heating water to 40-70 deg.C, adding radix Puerariae Amurensis powder, dissolving, hydrating, sterilizing, adding starter, fermenting, cooling to the end of fermentation, and making into fermented radix Puerariae Amurensis.
Further, the method also comprises the step of adding a sweetening agent in the preparation step of the fermented milk and/or the preparation step of the fermented nostoc sphaeroids kutz.
Further, the nostoc sphaeroids kutz powder is dissolved by high-speed shearing, wherein the high-speed shearing condition is that the rotating speed is 1000-2000 r/min, and the time is 10-20 min.
Further, the hydration treatment condition in the preparation step of the fermented nostoc sphaeroides is that the stirring rotating speed is 50-150 r/min, and the time is 10-30 min.
Further, the homogenizing pressure is 18-22MPa, and the temperature is 55-65 ℃.
Further, in the preparation step of the fermented milk, the sterilization temperature is 95-105 ℃, and the time is 3-8min;
and/or, in the preparation of the fermented nostoc sphaeroids kutz, the sterilization temperature is 90-110 ℃, and the time is 3-10min;
and/or in the mixed filling, the sterilization is pasteurization, preferably, the sterilization temperature is 75-85 ℃ and the time is 15-20s.
Further, in the preparation step of the fermented milk, the fermentation temperature is 37-43 ℃, and the fermentation end point is reached when the fermentation acidity is 70-85 DEG T;
and/or in the step of preparing the fermented nostoc sphaeroids kutz, the fermentation temperature is 30-45 ℃, and the fermentation end point is reached when the fermentation acidity is 90-100 DEG T.
Further, the grain diameter of the nostoc sphaeroids kutz rice flour is 20-100 mu m. The nostoc sphaeroids kutz rice flour is preferably prepared from high-quality nostoc sphaeroids kutz through the processes of drying, impurity removal, screening, crushing and the like, and the particle size range is 20-100 mu m. The yogurt prepared from the nostoc sphaeroids kutz powder has fine and smooth mouthfeel and good stability.
As a preferred embodiment, the preparation method of the no-additive normal-temperature yogurt comprises the following steps:
preparation of fermented milk:
(1) Heating liquid milk with the protein content of more than 3.3 percent to 45-55 ℃, adding a sweetening agent, and dissolving by a high-speed shearing machine, wherein the rotating speed of the high-speed shearing machine is 500-1000 r/min, and the dissolving time is 10-20 min;
(2) Heating the feed liquid to 55-65 ℃, and homogenizing by a homogenizer with the homogenizing pressure of 18-22 Mpa;
(3) Sterilizing the homogenized feed liquid at 95-105 ℃ for 3-8 minutes;
(4) Reducing the temperature of the sterilized feed liquid to 37-43 ℃, adding a fermenting agent for fermentation, performing demulsification when the fermentation acidity is 70-85 DEG T, and cooling to 18-25 ℃; and (5) standby.
Preparing fermented nostoc:
(1) Mixing the nostoc sphaeroids kutz powder with water at the temperature of 40-70 ℃, and dissolving the mixture by a high-speed shearing machine at the rotating speed of 1000-2000 rpm for 10-20 minutes. Under the rotating speed, the polysaccharide in the gexian rice flour is dissolved out and fully absorbed and dissolved;
(2) And hydrating the dissolved feed liquid at the stirring speed of 50-150 rpm for 10-30 min.
(3) Sterilizing the hydrated feed liquid at 90-110 deg.c for 3-10 min. At the sterilization temperature, the nostoc powder mixed solution does not have the gel phenomenon;
(4) Reducing the temperature of the sterilized feed liquid to 30-45 ℃, adding a fermenting agent for fermentation, stopping fermentation when the fermentation acidity is 90-100 DEG T, and cooling to 18-25 ℃; the inventor finds that when the acidity reaches 90 DEG T, the bad flavor of the nostoc sphaeroides can be well covered.
Mixing and filling:
(1) Mixing the cooled fermented milk 850-950 with fermented nostoc sphaeroids kutz 150-50, stirring for 15-30 min, pasteurizing at 75-85 deg.C for 15-20s, and storing under sterile condition;
(2) And (4) carrying out sterile filling on the sterilized feed liquid, wherein the preferable filling temperature is 15-20 ℃.
The technical scheme of the invention has the following advantages:
1. the normal-temperature yogurt without the additives provided by the invention is added with the fermented nostoc sphaeroides for the first time, so that the stabilizing effect of the polysaccharide component in the nostoc sphaeroides is fully utilized, and most importantly, the nostoc sphaeroides is added to just solve the problem of the common addition of the normal-temperature yogurt in the prior art. The technology utilizes fermented nostoc sphaeroids kutz to replace a conventional stabilizer, and the prepared product is stable at normal temperature and perfect in taste.
The normal-temperature yogurt without the additives provided by the invention has the advantages that the main raw materials only comprise three components of liquid milk, a sweetening agent and nostoc sphaeroides, and no stabilizer, acidity regulator and the like are additionally added, and the normal-temperature yogurt which is stable at normal temperature, perfect in taste, thick and pure in taste, mellow, silky and rich in nutrition and does not have the bad flavor of nostoc sphaeroides can be prepared by only using the three main raw materials through adding the nostoc sphaeroides powder.
After the yoghourt product provided by the invention is placed for 5 months at normal temperature, little whey is separated out, no protein coagulation phenomenon exists, the mouthfeel is smooth, the fermentation flavor is rich, the bad flavor of nostoc sphaeroides is avoided, the mouthfeel is stable, the long shelf life is realized, and no additive is really realized.
The nostoc sphaeroides selected by the normal-temperature yoghourt contains various amino acids, carbohydrates, polysaccharides, ascorbic acid, vitamin C, mineral elements such as phosphorus, sulfur, calcium, potassium and iron, trace elements such as zinc, copper and manganese and the like which are necessary for human bodies, wherein the calcium content is higher than that of common vegetables, and the nostoc sphaeroides is an excellent natural calcium-rich nutritional food. The nostoc sphaeroides is used as a member of new resource food approved by the state, has no toxic or side effect, and can be used as both medicine and food. Therefore, the normal-temperature yoghourt provided by the invention is rich in nutrition and also has a certain health-care effect.
The normal-temperature yoghourt provided by the invention can ensure that the stability of the product is better by further optimizing the dosage of each component.
2. The preparation method of the normal-temperature yogurt without the additives comprises the steps of firstly respectively preparing fermented milk and fermented nostoc sphaeroids kutz, then mixing and filling to obtain the yogurt product, dissolving nostoc sphaeroids kutz powder and water under high-speed shearing, then performing hydration, sterilizing, and finally adding a fermenting agent for fermentation treatment, wherein the particle size of the nostoc sphaeroids kutz powder can be thinned through high-speed shearing and hydration, cell walls are broken, and polysaccharide is dissolved out, so that the stability of the product system is ensured, and meanwhile, the nostoc sphaeroids kutz powder is subjected to separate fermentation treatment, so that the bad flavor (fishy smell) brought by the nostoc sphaeroids kutz is avoided.
According to the preparation method of the normal-temperature yogurt without the additives, provided by the invention, through selection of the dissolving condition, the specific condition during hydration and the sterilization condition, the nostoc powder mixed solution can be prevented from generating the gel phenomenon, and the hydration is not damaged, so that the polysaccharide in the nostoc powder mixed solution is dissolved out and fully dissolved by water absorption, the utilization rate of nostoc is improved, the product stability is enhanced, and meanwhile, the control of the fermentation end point can well cover the bad flavor of nostoc. In addition, the temperature of water is also a key control point during dissolution, the water is heated to 40-70 ℃, the nostoc sphaeroides powder is added, the water temperature is too low, the nostoc sphaeroides is not easy to dissolve, and polysaccharide is degraded if the water temperature is too high, so that the use is influenced.
According to the preparation method of the normal-temperature yogurt without the additive, the fat floating of the product in the shelf life can be effectively prevented and the stability of the product can be enhanced by selecting the homogenization condition and standardizing the fat balls in the milk-based fermented material.
The preparation method of the normal-temperature yogurt without the additive provided by the invention has the advantages that the pasteurization condition is selected, the inactivation of the leavening agent in the fermentation base material is ensured, and the product is prevented from becoming acid in the storage process under the normal-temperature condition.
According to the preparation method of the normal-temperature yogurt without the additives, the stability of the nostoc polysaccharide gel performance is ensured by selecting the filling temperature, and the stability of the product quality is ensured at the same time.
According to the preparation method of the normal-temperature yogurt without the additives, the grain size and the dosage of the gexian rice flour are optimized, so that the prepared normal-temperature yogurt is fine and smooth in taste and better in stability.
Detailed Description
The following examples are provided to further understand the present invention, not to limit the scope of the present invention, but to provide the best mode, not to limit the content and the protection scope of the present invention, and any product similar or similar to the present invention, which is obtained by combining the present invention with other prior art features, falls within the protection scope of the present invention.
The examples do not indicate specific experimental procedures or conditions, and can be performed according to the procedures or conditions of the conventional experimental procedures described in the literature in the field. The reagents or instruments used are conventional reagent products which are commercially available, and manufacturers are not indicated.
Example 1
The embodiment provides a normal-temperature yogurt without additives, which comprises the following specific components in part by weight:
fermented milk raw materials (in 1000 kg): milk: 910 kg, white granulated sugar: 90 kg, starter: 100U.
Fermented nostoc sphaeroids kutz raw material (1000 kg): nostoc sphaeroids kutz powder: 50kg, water: 950kg, starter: 200U.
Preparation of fermented milk:
(1) Heating high-quality fresh milk with the protein content of more than 3.3% to 55 ℃, adding white granulated sugar, and dissolving for 20 minutes at the rotating speed of 500 revolutions per minute by a high-speed shearing machine;
(2) Heating the feed liquid to 65 ℃, and homogenizing by a homogenizer at the homogenizing pressure of 18Mpa;
(3) Sterilizing the homogenized feed liquid at 105 deg.C for 3 min;
(4) Reducing the temperature of the sterilized feed liquid to 37 ℃, adding a streptococcus thermophilus starter for fermentation, performing emulsion breaking when the fermentation acidity is 85 DEG T, and cooling to 18 ℃; and (5) standby.
Preparing fermented nostoc:
(1) Mixing the nostoc sphaeroids kutz powder with water of 40 ℃, and dissolving the mixture through a high-speed shearing machine at the rotating speed of 1000 rpm for 10 minutes.
(2) And (3) hydrating the dissolved feed liquid for 10 minutes at a stirring speed of 50 revolutions per minute.
(3) Sterilizing the hydrated feed liquid at 90 deg.C for 10 min.
(4) Reducing the temperature of the sterilized feed liquid to 30 ℃, adding lactobacillus delbrueckii subspecies lactis starter for fermentation, stopping fermentation when the fermentation acidity is 90 DEG T, and cooling to 25 ℃;
mixing and filling:
(1) Mixing 850kg of cooled fermented milk with 150kg of fermented nostoc sphaeroids kutz, stirring for 15 minutes, pasteurizing at 85 ℃, sterilizing for 15 seconds, and aseptically storing;
(2) And (4) carrying out sterile filling on the sterilized feed liquid, wherein the filling temperature is 20 ℃.
The normal-temperature yogurt without additives prepared by the embodiment has the advantages of strong and pure and delicious yogurt taste, mellow and smooth flavor and rich nutrition. After the product is placed for 5 months at normal temperature, little whey is separated out, no protein coagulation phenomenon exists, the taste is smooth, the fermentation flavor is strong, and no bad flavor of nostoc sphaeroides exists.
Example 2
The embodiment provides a normal-temperature yogurt without additives, which comprises the following specific components in part by weight:
fermented milk raw materials (in 1000 kg): milk: 920 kg, white granulated sugar: 80 kg, starter: 90U.
Fermented nostoc sphaeroids kutz raw material (1000 kg): nostoc sphaeroids kutz powder: 100kg, water: 900kg, starter: 160U.
Preparation of fermented milk:
(1) Heating high-quality skimmed milk with protein content of more than 3.3% to 45 deg.C, adding white sugar, and dissolving with high-speed shearing machine at rotation speed of 1000 rpm for 10min;
(2) Heating the feed liquid to 55 deg.C, homogenizing with homogenizer at 22Mpa;
(3) Sterilizing the homogenized feed liquid at 95 ℃ for 8 minutes;
(4) Reducing the temperature of the sterilized feed liquid to 43 ℃, adding lactobacillus helveticus starter for fermentation, performing emulsion breaking when the fermentation acidity is 70 DEG T, and cooling to 25 ℃; and (5) standby.
Preparing fermented nostoc:
(1) Mixing the nostoc sphaeroids kutz powder with water of 45 ℃, and dissolving the mixture through a high-speed shearing machine at the rotating speed of 1500 rpm for 15 minutes.
(2) And (3) hydrating the dissolved feed liquid at 80 rpm for 20 minutes.
(3) Sterilizing the hydrated feed liquid at 95 deg.C for 8 min.
(4) Reducing the temperature of the sterilized feed liquid to 38 ℃, adding a lactobacillus plantarum ferment for fermentation, stopping fermentation when the fermentation acidity is 100 DEG T, and cooling to 18-25 ℃;
mix filling
(1) Mixing 900kg of cooled fermented milk with 100kg of fermented nostoc sphaeroides, stirring for 25 minutes, pasteurizing at 75 ℃, sterilizing for 20 seconds, and aseptically storing;
(2) Sterile filling the sterilized feed liquid, preferably at 18 ℃;
the normal-temperature yogurt without additives prepared by the embodiment has the advantages of strong and pure and delicious yogurt taste, mellow and smooth flavor and rich nutrition. After the product is placed for 5 months at normal temperature, the product basically has no whey precipitation, smooth texture, no fat floating and no bad flavor of nostoc sphaeroides.
Example 3
The embodiment provides a normal-temperature yogurt without additives, which comprises the following specific components in percentage by weight:
fermented milk raw materials (in 1000 kg): milk: 940 kg, erythrose: 60 kg, starter: 80U.
Fermented nostoc sphaeroids kutz raw material (1000 kg): nostoc sphaeroids kutz powder: 150kg, water: 850kg, starter: 120U, respectively.
Preparation of fermented milk:
(1) Heating high-quality fresh milk with the protein content of more than 3.3 percent to 50 ℃, adding erythrose, and dissolving for 15 minutes at the rotating speed of 800 revolutions per minute by a high-speed shearing machine;
(2) Heating the feed liquid to 60 deg.C, homogenizing with homogenizer at 20Mpa;
(3) Sterilizing the homogenized feed liquid at 100 deg.C for 5 min;
(4) Reducing the temperature of the sterilized feed liquid to 40 ℃, adding a lactobacillus plantarum ferment for fermentation, performing emulsion breaking when the fermentation acidity is 80 DEG T, and cooling to 20 ℃; and (5) standby.
Preparing fermented nostoc:
(1) Mixing the Gexian rice flour with 50 deg.C water, and dissolving at 1000 rpm for 20 min by high speed shearing machine.
(2) And (3) hydrating the dissolved feed liquid at 100 revolutions per minute for 15 minutes.
(3) Sterilizing the hydrated feed liquid at 100 deg.C for 6 min.
(4) Reducing the temperature of the sterilized feed liquid to 33 ℃, adding lactobacillus paracasei starter for fermentation, stopping fermentation when the fermentation acidity is 90 DEG T, and cooling to 20 ℃;
mix filling
(1) Mixing 950kg of cooled fermented milk with 50kg of fermented nostoc sphaeroids kutz, stirring for 20 minutes, pasteurizing at 80 ℃, sterilizing for 18 seconds, and aseptically storing;
(2) Sterile filling the sterilized feed liquid, preferably at 18 ℃;
the normal-temperature yogurt without additives prepared by the embodiment has the advantages of thick and pure yogurt taste, mellow and smooth mouthfeel and rich nutrition. The product is slightly separated out of whey after being placed for 5 months at normal temperature, has smooth texture and no bad flavor of nostoc sphaeroides.
Example 4
The embodiment provides a normal-temperature yogurt without additives, which comprises the following specific components in part by weight:
fermented milk raw materials (in 1000 kg): milk: 950kg, fructose: 50kg, starter: 90U.
Fermented nostoc sphaeroids kutz raw material (1000 kg): nostoc sphaeroids kutz powder: 200 kg, water: 800 kg, starter: 200U.
Preparation of fermented milk:
(1) Heating high-quality fresh goat milk with protein content of more than 3.3% to 52 ℃, adding fructose, and dissolving by a high-speed shearing machine at the rotating speed of 700 r/min for 15 min;
(2) Heating the feed liquid to 62 deg.C, homogenizing with homogenizer at 21Mpa;
(3) Sterilizing the homogenized feed liquid at 101 deg.C for 5 min;
(4) Reducing the temperature of the sterilized feed liquid to 41 ℃, adding lactobacillus casei starter for fermentation, performing emulsion breaking when the fermentation acidity is 82 DEG T, and cooling to 22 ℃; and (5) standby.
Preparing fermented nostoc:
(1) Mixing the Gexian rice flour with water of 60 deg.C, and dissolving at 2000 rpm for 10min by high speed shearing machine.
(2) And (3) hydrating the dissolved feed liquid at 150 rpm for 20 minutes.
(3) Sterilizing the hydrated material liquid at 105 deg.C for 5 min.
(4) Reducing the temperature of the sterilized feed liquid to 42 ℃, adding lactobacillus acidophilus starter for fermentation, stopping fermentation when the fermentation acidity is 95 ℃ T, and cooling to 23 ℃;
mix filling
(1) Mixing the cooled fermented milk 900 weight ratio with the fermented nostoc sphaeroids kutz 100 weight ratio, stirring for 28 minutes, pasteurizing at 82 ℃, sterilizing for 17 seconds, and aseptically storing;
(2) Sterile filling the sterilized feed liquid, preferably at 16 ℃;
the normal-temperature yogurt without additives prepared by the embodiment has the advantages of strong and pure and delicious yogurt taste, mellow and smooth flavor and rich nutrition. The product is slightly separated out of whey after being placed for 5 months at normal temperature, has smooth texture and no bad flavor of nostoc sphaeroides.
Example 5
The embodiment provides a normal-temperature yogurt without additives, which comprises the following specific components in part by weight:
fermented milk raw materials (in 1000 kg): milk: 960 kg, crystalline fructose: 40 kg, starter: 80U.
Fermented nostoc sphaeroids kutz raw material (1000 kg): nostoc sphaeroids kutz powder: 300 kg, water: 700 kg, starter: 200U.
Preparation of fermented milk:
(1) Heating high-quality fresh milk with protein content of more than 3.3% to 50 ℃, adding crystalline fructose, and dissolving by a high-speed shearing machine at the rotating speed of 900 rpm for 15 minutes;
(2) Heating the feed liquid to 60 deg.C, homogenizing with homogenizer at 20Mpa;
(3) Sterilizing the homogenized feed liquid at 100 deg.C for 6 min;
(4) Reducing the temperature of the sterilized feed liquid to 42 ℃, adding a fermentation lactobacillus starter for fermentation, performing emulsion breaking when the fermentation acidity is 83 DEG T, and cooling to 22 ℃; and (5) standby.
Preparing fermented nostoc:
(1) Mixing the Gexian rice flour with 70 deg.C water, and dissolving with high speed shearing machine at 2000 rpm for 20 min.
(2) And (3) hydrating the dissolved feed liquid for 80 r/min for 30 min.
(3) Sterilizing the hydrated material liquid at 110 deg.C for 3 min.
(4) Reducing the temperature of the sterilized feed liquid to 42 ℃, adding lactobacillus delbrueckii subspecies lactis starter for fermentation, stopping fermentation when the fermentation acidity is 100 DEG T, and cooling to 20 ℃;
mix filling
(1) Mixing the cooled 950 weight ratio of fermented milk with 50 weight ratio of fermented nostoc sphaeroids kutz, stirring for 16 minutes, pasteurizing at 85 ℃, sterilizing for 15 seconds, and aseptically storing;
(2) Carrying out aseptic filling on the sterilized feed liquid, wherein the preferable filling temperature is 15-20 ℃;
the normal-temperature yogurt without additives prepared by the embodiment has the advantages of strong and pure and delicious yogurt taste, mellow and smooth flavor and rich nutrition. The product is slightly separated out of whey after being placed for 5 months at normal temperature, has smooth texture and no bad flavor of nostoc sphaeroides.
Comparative example 1
Normal temperature yogurt without additives was prepared as in example 1, except that the dissolved feed solution was fermented directly without hydration.
Comparative example 2
Normal temperature yogurt without additives was prepared as in example 2, except that the acidity of demulsification after fermentation of nostoc sphaeroids kutz base was controlled to 80 ° T.
Comparative example 3
Normal temperature yogurt without additives was prepared as in example 1, except that the mixed feed was sterilized at 115 ℃.
Sensory evaluation test
Sensory evaluation was performed on the normal temperature yogurts without additives obtained in examples 1 to 5 and comparative examples 1 to 3.
The test mode is as follows: the overall flavor, the sour milk flavor, the smoothness, the viscosity, the bad flavor of the nostoc sphaeroides and other indexes of the product are evaluated in a tasting mode, an anonymous scoring mode is adopted, the full score of each index is 10 points, the higher the score of each index is, the better the indicating effect is, and the number of people to be measured is 350. The results of the tasting were statistically analyzed as in table 1.
It can be seen that the flavor and taste of examples 1 to 5 are superior to those of comparative examples 1 to 3, indicating that the hydration of nostoc sphaeroides, the fermentation acidity of nostoc sphaeroides and the sterilization temperature of the mixing have a direct influence on the taste and flavor.
Wherein, compared with the comparative examples 1 and 2, the example 1 shows that the flavor of the product is better, the smoothness is high and the flavor and the taste of the product are obviously improved by controlling the hydration and the fermentation acidity in the preparation step of the fermented nostoc sphaeroides.
Compared with the comparative example 3, the example 1 shows that the sterilization temperature of the fermented milk and the nostoc sphaeroides fermentation product is too high after the fermented milk and the nostoc sphaeroides fermentation product are mixed, and the product texture is obviously influenced.
Table 1 table of flavor and taste index test data of products
Stability analysis
The nostoc powder yogurts obtained in examples 1 to 5 and comparative examples 1 to 3 were allowed to stand at 25 ℃ for 5 months, and the product stability was observed, and the results are shown in table 2.
It can be seen that the nostoc powder yoghurt products obtained in examples 1 to 5 are stable in product system, little in water precipitation, free of precipitate and free of the bad flavor of nostoc after being placed for 5 months at normal temperature.
The comparative example 2 shows water separation and precipitation after being placed for 10 days, the comparative example 1 shows water separation after being placed for 30 days, and the comparative example 3 shows water separation after being placed for 55 days.
Table 2 product stability table
The product of the invention can be preserved for 5 months at normal temperature, and the sour milk has thick, pure and delicious taste and is mellow and smooth. After the product is placed for 5 months at normal temperature, the product basically has no precipitation, bad flavor and protein coagulation and precipitation phenomena, has stable mouthfeel and longer shelf life. Finally, the product is proved to be reasonable in formula, good in flavor and smooth in mouthfeel.
The nostoc sphaeroides powder is subjected to hydration and separate fermentation treatment, so that not only is the polysaccharide substance of Gao Gexian rice flour effectively dissolved out, but also the bad flavor brought by nostoc sphaeroides is modified, the viscosity and the stability of the product are successfully improved in a green mode, and the normal-temperature yoghourt with clean ingredients is prepared.
It should be understood that the above examples are only for clarity of illustration and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications of the invention may be made without departing from the scope of the invention.
Claims (14)
1. An additive-free normal temperature yoghourt is characterized by comprising the following components in percentage by weight,
90-98% of fermented milk;
2-10% of fermented nostoc sphaeroids kutz;
wherein the preparation method of the fermented nostoc sphaeroides comprises the following steps: heating water to 40-70 deg.C, adding radix Puerariae Amurensis powder, dissolving, hydrating, sterilizing, adding starter, fermenting, cooling to the end of fermentation, and making into fermented radix Puerariae Amurensis.
2. The non-additive room-temperature yogurt of claim 1, wherein the fermented milk has a fermentation end point acidity of 90-100T °;
and/or the acidity of the fermentation end point of the fermented nostoc sphaeroides is 70-85T degrees.
3. The normal-temperature yogurt without additives as claimed in claim 1, wherein the fermented milk comprises the following raw materials:
910-960 parts of liquid milk;
80-100U/T of leaven;
the fermented nostoc sphaeroids kutz comprises the following raw materials:
50-300 parts of gexian rice flour;
950-700 parts by weight of water;
the leaven is 50-200U/T.
4. The normal temperature yoghurt without additives as claimed in claim 3, wherein the fermented milk and/or the fermented nostoc sphaeroids kutz raw material further comprises 40-90 parts by weight of a sweetener.
5. Normal temperature yogurt without additives as claimed in claim 4,
the liquid milk is at least one of whole milk, skimmed milk, whole goat milk, skimmed goat milk and camel milk;
and/or the sweetener is at least one selected from white granulated sugar, crystalline fructose, fructose and erythritol;
and/or the leavening agent is selected from at least one of lactobacillus delbrueckii subspecies lactis, streptococcus thermophilus, lactobacillus acidophilus, lactobacillus helveticus, lactobacillus plantarum, lactobacillus reuteri, lactobacillus casei and lactobacillus paracasei.
6. The preparation method of the normal-temperature yogurt without additives as claimed in any one of claims 1 to 5, characterized by comprising the following steps:
mixing fermented milk and fermented nostoc sphaeroids kutz at a certain proportion, sterilizing, cooling and filling to obtain the fermented milk.
7. The method for preparing room temperature yogurt without additives as claimed in claim 6,
the preparation steps of the fermented milk are as follows: heating the liquid milk to 45-55 ℃, homogenizing, sterilizing, adding a leaven for fermentation, demulsifying and cooling to the end point of fermentation to obtain the fermented milk.
8. The method for preparing room-temperature yogurt without additives as claimed in claim 7, further comprising adding a sweetener to the step of preparing the fermented milk and/or the step of preparing the fermented nostoc sphaeroides.
9. The preparation method of normal temperature yogurt without additives as claimed in claim 7, wherein the nostoc sphaeroids kutz powder is dissolved by high speed shearing under the conditions of 1000-2000 rpm of rotation speed and 10-20 minutes of time.
10. The method for preparing room temperature yogurt without additives as claimed in any of claims 7 to 9, wherein the hydration treatment conditions in the step of preparing fermented nostoc sphaeroids kutz are stirring rotation speed of 50-150 rpm for 10-30 minutes.
11. Method for preparing normal-temperature yoghurt without additives according to any one of claims 7 to 9, characterized in that the homogenization pressure is 18-22MPa and the temperature is 55-65 ℃.
12. The method for preparing room temperature yogurt without additives as claimed in any one of claims 7 to 9, wherein in the step of preparing the fermented milk, the sterilization temperature is 95-105 ℃ and the time is 3-8min;
and/or, in the preparation of the fermented nostoc sphaeroids kutz, the sterilization temperature is 90-110 ℃, and the time is 3-10min;
and/or mixing the fermented milk and the fermented nostoc sphaeroids kutz according to a ratio, wherein the sterilization is pasteurization, the sterilization temperature is 75-85 ℃, and the sterilization time is 15-20s.
13. The method for preparing normal temperature yogurt without additives as claimed in claim 12, wherein in the step of preparing fermented milk, the fermentation temperature is 37-43 ℃, and the fermentation end point is reached when the fermentation acidity is 70-85 ° T;
and/or in the step of preparing the fermented nostoc sphaeroids kutz, the fermentation temperature is 30-45 ℃, and the fermentation end point is reached when the fermentation acidity is 90-100 DEG T.
14. The preparation method of normal temperature yoghurt without additives as claimed in any one of claims 7 to 9 or 13, wherein the grain size of the gexian rice flour is 20-100 μm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811539195.1A CN111317031B (en) | 2018-12-17 | 2018-12-17 | Additive-free normal-temperature yoghourt and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811539195.1A CN111317031B (en) | 2018-12-17 | 2018-12-17 | Additive-free normal-temperature yoghourt and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN111317031A CN111317031A (en) | 2020-06-23 |
| CN111317031B true CN111317031B (en) | 2023-03-03 |
Family
ID=71166800
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811539195.1A Active CN111317031B (en) | 2018-12-17 | 2018-12-17 | Additive-free normal-temperature yoghourt and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111317031B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111771985A (en) * | 2020-07-15 | 2020-10-16 | 山西农业大学 | High-protein low-fat liquid dairy product and preparation method thereof |
| CN112544948A (en) * | 2020-11-10 | 2021-03-26 | 四川省生生酱园食品有限公司 | High-salt liquid-state brewed soy sauce |
| CN115702656B (en) * | 2021-08-11 | 2023-11-21 | 内蒙古蒙牛乳业（集团）股份有限公司 | Brown yogurt rice pudding and preparation method thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103598328A (en) * | 2013-11-15 | 2014-02-26 | 内蒙古蒙牛乳业（集团）股份有限公司 | Room-temperature yoghourt and preparation method thereof |
| CN105341150A (en) * | 2015-11-03 | 2016-02-24 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt and preparation method thereof |
| CN105660879A (en) * | 2016-02-23 | 2016-06-15 | 周兆平 | Processing technology of fermented bean curd prepared from Chinese tallow leaves and schisandrae chinensis flowers |
| CN105815449A (en) * | 2016-03-23 | 2016-08-03 | 中南民族大学 | Nostoc health care yoghourt and preparation method thereof |
| CN105901136A (en) * | 2016-05-17 | 2016-08-31 | 安徽新希望白帝乳业有限公司 | Brown drinking yoghurt and production method thereof |
| CN105994620A (en) * | 2016-05-23 | 2016-10-12 | 中南林业科技大学 | Preparation method of nostoc sphaeroides yoghurt |
| CN108184999A (en) * | 2017-12-28 | 2018-06-22 | 光明乳业股份有限公司 | A kind of normal-temperature yoghourt and preparation method thereof |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62252A (en) * | 1985-06-26 | 1987-01-06 | Goro Kitagawa | Alkaline beverage consisting essentially of kudzu (arrowroot) and soybean milk |
| CN104540935A (en) * | 2012-07-18 | 2015-04-22 | 耶达研究及发展有限公司 | Methods of production of products of metabolic pathways |
| CN105622775A (en) * | 2016-02-29 | 2016-06-01 | 湖南炎帝生物工程有限公司 | Nostoc sphaeroides polysaccharide and extracting method thereof |
| CN107821598A (en) * | 2017-12-15 | 2018-03-23 | 光明乳业股份有限公司 | A kind of no added normal-temperature yoghourt and preparation method thereof |
| CN108013137B (en) * | 2017-12-27 | 2021-06-22 | 青岛利邦达海洋科技有限公司 | Set normal-temperature yoghourt and preparation method thereof |
-
2018
- 2018-12-17 CN CN201811539195.1A patent/CN111317031B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103598328A (en) * | 2013-11-15 | 2014-02-26 | 内蒙古蒙牛乳业（集团）股份有限公司 | Room-temperature yoghourt and preparation method thereof |
| CN105341150A (en) * | 2015-11-03 | 2016-02-24 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt and preparation method thereof |
| CN105660879A (en) * | 2016-02-23 | 2016-06-15 | 周兆平 | Processing technology of fermented bean curd prepared from Chinese tallow leaves and schisandrae chinensis flowers |
| CN105815449A (en) * | 2016-03-23 | 2016-08-03 | 中南民族大学 | Nostoc health care yoghourt and preparation method thereof |
| CN105901136A (en) * | 2016-05-17 | 2016-08-31 | 安徽新希望白帝乳业有限公司 | Brown drinking yoghurt and production method thereof |
| CN105994620A (en) * | 2016-05-23 | 2016-10-12 | 中南林业科技大学 | Preparation method of nostoc sphaeroides yoghurt |
| CN108184999A (en) * | 2017-12-28 | 2018-06-22 | 光明乳业股份有限公司 | A kind of normal-temperature yoghourt and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 葛仙米饮料脱腥技术研究;程超;《食品科学》;20040615;第25卷(第6期);1.3.2发酵法脱腥、2.1 葛仙米浆液的制备、2.3 酵母发酵法脱腥 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN111317031A (en) | 2020-06-23 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103651797B (en) | A kind of high-protein low-fat yogurt and preparation method thereof | |
| CN111317031B (en) | Additive-free normal-temperature yoghourt and preparation method thereof | |
| CN102972522B (en) | Probiotic milk and preparation method thereof | |
| CN105053187B (en) | A kind of coconut taste acidified milk and preparation method thereof | |
| CN104982523A (en) | Fermented milk without food additives and preparation method thereof | |
| CN103431042A (en) | Fermented milk base material, whey-removed flavored fermented milk, raw material composite as well as preparation methods thereof | |
| CN105558012A (en) | Drinking type fermented milk and preparation method thereof | |
| CN107212090B (en) | Fermented milk beverage and preparation method thereof | |
| CN103609826A (en) | Yoghourt ice cream and preparation method thereof | |
| CN110419583A (en) | A kind of plant base acidified milk and preparation method thereof | |
| CN101999458B (en) | Frozen yoghourt with special flavor and preparation method thereof | |
| CN105394179A (en) | Cereal kefir beverage and preparation method thereof | |
| CN104920605B (en) | A kind of hot filling acidified milk and preparation method thereof | |
| CN101697752A (en) | Sour milk added with casein phosphopeptide and preparation method thereof | |
| CN114794234A (en) | Double-protein yoghourt and preparation method thereof | |
| CN103168853A (en) | Fermentation dairy product and preparation method thereof | |
| CN112493314A (en) | Normal-temperature yoghourt without food additives and preparation method thereof | |
| CN111317028A (en) | Normal-temperature yoghourt without stabilizer and preparation method thereof | |
| RU2407348C1 (en) | Method for production of granulated cottage cheese | |
| CN106689364A (en) | Nutritional and health-care type frozen yoghurt containing soybean protein and production method thereof | |
| CN107996712A (en) | A kind of acidified milk, its preparation method and a kind of sour milk beverage and preparation method thereof | |
| CN107960462A (en) | Yoghourt and preparation method thereof | |
| CN114568538A (en) | Cheese and preparation method thereof | |
| CN113545394A (en) | Milk protein compound and application method thereof | |
| RU2604782C1 (en) | Production method for curd product |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |