CN111449137A - Sucrose-free pressure-relieving and sleep-aiding yoghourt beverage with long shelf life and preparation method thereof - Google Patents
Sucrose-free pressure-relieving and sleep-aiding yoghourt beverage with long shelf life and preparation method thereof Download PDFInfo
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
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- 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
- A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
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- 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
- A23C9/133—Fruit or vegetables
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- 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
- A23C9/137—Thickening substances
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- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/185—Acids; Anhydrides, halides or salts thereof, e.g. sulfur acids, imidic, hydrazonic or hydroximic acids
- A61K31/19—Carboxylic acids, e.g. valproic acid
- A61K31/195—Carboxylic acids, e.g. valproic acid having an amino group
- A61K31/197—Carboxylic acids, e.g. valproic acid having an amino group the amino and the carboxyl groups being attached to the same acyclic carbon chain, e.g. gamma-aminobutyric acid [GABA], beta-alanine, epsilon-aminocaproic acid, pantothenic acid
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- A61K31/19—Carboxylic acids, e.g. valproic acid
- A61K31/195—Carboxylic acids, e.g. valproic acid having an amino group
- A61K31/197—Carboxylic acids, e.g. valproic acid having an amino group the amino and the carboxyl groups being attached to the same acyclic carbon chain, e.g. gamma-aminobutyric acid [GABA], beta-alanine, epsilon-aminocaproic acid, pantothenic acid
- A61K31/198—Alpha-aminoacids, e.g. alanine, edetic acids [EDTA]
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- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/12—Materials from mammals; Compositions comprising non-specified tissues or cells; Compositions comprising non-embryonic stem cells; Genetically modified cells
- A61K35/20—Milk; Whey; Colostrum
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- A61K36/06—Fungi, e.g. yeasts
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- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
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- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/28—Asteraceae or Compositae (Aster or Sunflower family), e.g. chamomile, feverfew, yarrow or echinacea
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- A61K36/725—Ziziphus, e.g. jujube
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- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
- A61K36/736—Prunus, e.g. plum, cherry, peach, apricot or almond
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- A61K2236/10—Preparation or pretreatment of starting material
- A61K2236/19—Preparation or pretreatment of starting material involving fermentation using yeast, bacteria or both; enzymatic treatment
Abstract
The invention relates to the technical field of food processing, and provides a sucrose-free pressure-relieving sleep-aiding yoghourt beverage with a long shelf life and a preparation method thereof, aiming at solving the problems that the traditional yoghourt beverage needs to be stored at a low temperature, has high sugar content and single function, wherein the yoghourt beverage comprises the following components in percentage by mass: 5-10% of whole milk powder, 0.1-0.5% of gamma-aminobutyric acid, 0.01-0.05% of theanine, 0.01-0.05% of chamomile, 0.01-0.05% of tuckahoe powder, 0.1-5% of passion fruit jam, 0.01-0.05% of prunus cerasus, 0.01-0.05% of concentrated spina date seed juice, 1-5% of concentrated white peach juice, 1-5% of acerola juice, 0.11-0.55% of sweetening agent, 0.5-1.0% of thickening agent, 0.15-1.05% of stabilizing agent, 0.007% of fermenting agent and the balance of ultrapure water. The health-care beverage does not contain cane sugar, can be drunk by various people with poor sleep due to anxiety, is particularly suitable for people who are interfered by sleep and limit sugar intake and people who do not like cold food, has the advantages of high acceptability, high safety and no side effect, and has important efficacy value and social value.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a sucrose-free pressure-relieving sleep-aiding yoghourt beverage with a long shelf life and a preparation method thereof.
Background
With the development of society, fast-paced life and work bring great pressure to people, and the sleep problem caused by the pressure becomes a common topic. There is data showing that 21.5% of the nations often have insomnia, with a reasonable diet being a non-negligible factor in improving sleep quality.
Milk contains some nutrients which are beneficial to sleep, such as tryptophan, vitamin B6 and calcium, so that the milk product can be used as a natural sleep-aid carrier, but the flavor and high lactose content of the milk make part of consumers unacceptable. The yoghourt drink has the nutritional value of milk, has the characteristics of sour and refreshing mouthfeel, fresh flavor and low lactose content, and has a long drinking history all over the world. Therefore, the yoghourt drink has the advantages of high acceptability, high safety and no side effect when used for improving sleep.
In addition, in order to cater for the mouthfeel of more people, a large amount of sucrose is added to the yoghurt products on the market. If a human body takes sucrose before sleeping, the insulin secretion of the pancreatic islets can be repeatedly stimulated, and the pancreatic B cells can be declined over time to cause obesity and even diabetes. Meanwhile, the diabetic and obese groups of consumers with sleep problems are also not negligible.
In order to reduce the loss of functional raw materials as much as possible and not destroy the functional characteristics of the existing functional yogurt varieties in the current market, most yogurt products need to be refrigerated and stored, and the quality guarantee period is short, and is generally 7-21 days. However, traditional Chinese medicine believes that: the stomach prefers warm but not cool, the kidney prefers warm but not cold, and cold food has great harm to the spleen and stomach. At night, the spleen and stomach are easily injured by eating the refrigerated yogurt just when the yang qi of the human body is the weakest. In addition, western medicine also thinks that eating cold food before sleeping is easy to cause gastrointestinal discomfort, vasoconstriction and blood pressure increase, and particularly for hypertensive patients, cerebral hemorrhage is easy to induce. Therefore, on the premise of having the function of helping sleep, the development trend is that the yoghourt can be stored at normal temperature by using a special ingredient innovative process and can be conveniently drunk by consumers at normal temperature.
The invention discloses a normal-temperature drinking yoghurt and a preparation method thereof, and the application publication number is CN106259892A, the invention optimizes additives used in various yoghurts on the premise of ensuring the use amount of milk through innovation of a formula and a process, reduces the addition amount, adjusts the addition sequence of the additives, saves the water consumption, and obtains the normal-temperature drinking yoghurt which has better fluidity, proper mouthfeel and state consistency through mass production field tests, is suitable for being eaten in a drinking mode, and has simple and convenient production process operation. However, the yoghourt has single function and high sugar content, is easy to cause obesity and even diabetes, and cannot meet the requirements of consumers with sleep problems.
Disclosure of Invention
The invention provides the sucrose-free stress-relieving sleep-aiding yoghourt beverage with good taste, good nutritional value and a health-care function and long shelf life, aiming at overcoming the problems that the traditional yoghourt beverage needs to be stored at low temperature, has large sugar content and single function.
The invention also provides a preparation method of the sucrose-free pressure-relieving sleep-aiding yoghourt drink with long shelf life, and the method has no special requirements on equipment, is easy to control conditions and is easy to industrialize.
In order to achieve the purpose, the invention adopts the following technical scheme:
a sucrose-free pressure-relieving and sleep-aiding yoghourt drink with a long shelf life is characterized by comprising the following components in percentage by mass: 5-10% of whole milk powder, 0.1-0.5% of gamma-aminobutyric acid, 0.01-0.05% of theanine, 0.01-0.05% of chamomile, 0.01-0.05% of tuckahoe powder, 0.1-5% of passion fruit jam, 0.01-0.05% of prunus cerasus, 0.01-0.05% of concentrated spina date seed juice, 1-5% of concentrated white peach juice, 1-5% of acerola juice, 0.11-0.55% of sweetening agent, 0.5-1.0% of thickening agent, 0.15-1.05% of stabilizing agent, 0.007% of fermenting agent and the balance of ultrapure water.
The sucrose-free stress-relieving and sleep-aiding yoghourt drink with the long shelf life contains natural sleep-aiding amino acid gamma-aminobutyric acid, tea theanine extracted from tea and having the stress-relieving and sleep-aiding effects, herbal plant chamomile for relieving insomnia, an edible and medicinal dual-purpose substance poria for nourishing the heart and soothing the nerves, and natural components such as passion flower, spina date seeds and sour cherries and having the stress-relieving and nerve-aiding effects. Meanwhile, the concentrated white peach juice, acerola cherry juice and other juices with different flavors are matched, scientific proportioning is adopted, the nutrition is comprehensive, the pressure can be effectively relieved, and the sleep quality is improved. The sucrose-free pressure-relieving and sleep-aiding yoghourt drink with the long shelf life is not added with sucrose, can be drunk by various crowds with poor sleep due to anxiety, is particularly suitable for crowds (diabetes, obesity and the like) which are interfered by sleep and limit sugar intake and crowds who do not like cold food, has the advantages of high acceptability, high safety and no side effect, and has important efficacy value and social value.
Preferably, the stabilizer comprises 0.5-1.0% of sodium carboxymethylcellulose and 0.01-0.05% of gellan gum based on the total mass of the sucrose-free pressure-relieving sleep-aiding yoghourt drink with long shelf life.
Preferably, the sweetener comprises 0.01-0.05% of sucralose and 0.1-0.5% of xylitol based on the total mass of the sucrose-free pressure-relieving sleep-aiding yoghourt drink with long shelf life.
Preferably, the starter is a lactic acid bacterium.
Preferably, the thickener is hydroxypropyl distarch phosphate.
A preparation method of a sucrose-free pressure-relieving and sleep-aiding yoghourt beverage with a long shelf life comprises the following steps:
(1) the milk liquid is prepared by weighing 300 g/L of ultrapure water according to the proportion, preheating to 45-60 ℃, taking whole milk powder, adding the whole milk powder into the ultrapure water, shearing at medium speed for 10-15 min, standing for hydration for 15-20 min, stirring until the whole milk powder is fully dissolved, preheating to 60-65 ℃, and homogenizing to obtain a fermentation base material;
(2) homogenizing and sterilizing: homogenizing the fermentation base material obtained in the step (1), wherein the homogenizing pressure is 20MPa at the first stage and 5MPa at the second stage; sterilizing at high temperature, and cooling to obtain sterilized cooling liquid;
(3) inoculating and fermenting: adding a leaven into the sterilized and cooled feed liquid obtained in the step (2), uniformly stirring, standing for fermentation, and cooling to below 15 ℃ to obtain a yoghourt base material;
(4) the glue solution is prepared by weighing 300 g/L of ultrapure water, preheating to 50-60 ℃, adding a stabilizer into the ultrapure water, shearing at medium speed for 15-20 min, and cooling to below 30 ℃;
(5) secondary burdening: stirring and demulsifying the yoghourt base material obtained in the step (3), adding the cooled stabilizer obtained in the step (4), adding sucralose, xylitol, concentrated white peach juice, hydroxypropyl distarch phosphate, gamma-aminobutyric acid, tea theanine, chamomile, poria cocos powder, passion fruit jam, sour cherry powder and concentrated spina date seed juice, and mixing and stirring to obtain a mixed base material;
(6) and (3) secondary homogenization: homogenizing the mixed base material obtained in the step (5), wherein the homogenizing pressure is 10MPa, and the second-level pressure is 2 MPa; after the yoghourt is mixed with the glue solution, the mixture is fully and uniformly mixed through secondary homogenization, the colloid fully protects the protein in the yoghourt, the protein aggregation increase caused by the subsequent heat sterilization process is prevented, and the quality problems of stable yoghourt drink system, no protein precipitation, no water separation, rough mouthfeel and the like in the 6-month shelf life at normal temperature are ensured;
(7) filling and sterilizing: and (4) filling the homogenized material liquid in the step (6) into a packaging container, sterilizing and cooling to prevent subsequent continuous fermentation or deterioration of the yogurt in shelf life, thus obtaining the sucrose-free pressure-relieving sleep-aiding yogurt drink with long shelf life.
The sucrose-free sleep-aiding yoghourt beverage with the long shelf life and the stress-relieving and sleep-aiding functions prepared by the process has the characteristic of being capable of being stored at normal temperature, can be normally stored at normal temperature without refrigeration and has the shelf life of 150-180 days, and is prepared by pretreating, homogenizing, sterilizing, fermenting, re-sterilizing and hot filling milk powder and various raw and auxiliary materials. Meanwhile, the functional components are kept to the maximum extent and are not damaged in the processing process, so that the functionality of the product is ensured.
Preferably, in steps (1) and (4), the rate of moderate shear is 3500 RPM.
Preferably, in the step (2), the sterilization temperature is controlled to be 90-96 ℃, and the sterilization time is controlled to be 5-10 min; the cooling temperature is 41-43 ℃.
Preferably, in the step (3), the temperature of the standing fermentation is 40-42 ℃, and the time of the standing fermentation is 5-6 h.
Preferably, in the step (7), the sterilization temperature is controlled to be 85-87 ℃, and the sterilization time is controlled to be 15-18 min.
Therefore, the invention has the following beneficial effects:
(1) the invention relates to a sucrose-free pressure-relieving and sleep-aiding yoghourt beverage with a long shelf life, which contains natural sleep-aiding amino acid gamma-aminobutyric acid, tea theanine extracted from tea and having a pressure-relieving and sleep-aiding effect, a herbal plant chamomile for relieving insomnia, an edible and medicinal dual-purpose substance poria for nourishing the heart and soothing the nerves, and natural components such as passion flower, spina date seed and sour cherry and having a mind-aiding effect. Meanwhile, juice with different flavors such as concentrated white peach juice, acerola cherry juice and the like is matched, scientific matching is adopted, the nutrition is comprehensive, the pressure can be effectively relieved, and the sleep quality is improved;
(2) the sucrose-free pressure-relieving and sleep-aiding yoghourt drink with the long shelf life, disclosed by the invention, is free of sucrose, can be drunk by various crowds with poor sleep due to anxiety, is particularly suitable for crowds who are interfered by sleep and limit sugar intake and crowds who do not like cold food, has the advantages of high acceptability, high safety and no side effect, and has important efficacy value and social value;
(3) the sucrose-free sleep-aiding yoghourt drink with the long shelf life and the pressure-relieving and sleep-aiding functions has the characteristic of being capable of being stored at normal temperature, can be normally stored at normal temperature without refrigeration and has the shelf life of 150-180 days, and is prepared by pretreating, homogenizing, sterilizing, fermenting, re-sterilizing and hot filling milk powder and various raw and auxiliary materials. Meanwhile, the functional components are kept to the maximum extent and are not damaged in the processing process, so that the functionality of the product is ensured.
Detailed Description
The technical solution of the present invention is further specifically described below by way of specific examples.
In the present invention, all the equipment and materials are commercially available or commonly used in the art, and the methods in the following examples are conventional in the art unless otherwise specified.
Example 1
A sucrose-free pressure-relieving and sleep-aiding yoghourt beverage with a long shelf life is composed of the following components in percentage by mass: 10% of whole milk powder, 0.4% of gamma-aminobutyric acid, 0.02% of theanine, 0.03% of chamomile, 0.04% of tuckahoe powder, 3% of passion fruit jam, 0.03% of cherry fruit powder, 0.04% of spina date seed concentrated juice, 3% of concentrated white peach juice, 3% of acerola fruit juice, 0.02% of sucralose, 0.3% of xylitol, 0.8% of hydroxypropyl distarch phosphate, 0.6% of sodium carboxymethyl cellulose, 0.02% of gellan gum, 0.007% of lactic acid bacteria and the balance of ultrapure water.
(1) The milk liquid is prepared by weighing 300 g/L of ultrapure water according to the proportion, preheating to 50 ℃, taking whole milk powder, adding into the ultrapure water, shearing at medium speed for 12min, then shearing at medium speed at 3500RPM, standing for 18min, hydrating, stirring to fully dissolve, preheating to 60-65 ℃, and homogenizing to obtain a fermentation base material;
(2) homogenizing and sterilizing: homogenizing the fermentation base material obtained in the step (1), wherein the homogenizing pressure is 20MPa at the first stage and 5MPa at the second stage; sterilizing at 95 deg.C for 8min, and cooling to 42 deg.C to obtain sterilized cooling liquid;
(3) inoculating and fermenting: adding a leaven into the sterilized and cooled feed liquid obtained in the step (2), uniformly stirring, placing in a constant temperature incubator, standing and fermenting for 5.5h at 41 ℃, and cooling to below 15 ℃ to obtain a yoghourt base material;
(4) the glue solution is prepared by weighing 300 g/L ultrapure water, preheating to 55 ℃, adding the stabilizer into the ultrapure water, shearing at a medium speed of 3500RPM after shearing at a medium speed for 18min, and cooling to below 30 ℃;
(5) secondary burdening: stirring and demulsifying the yoghourt base material obtained in the step (3), adding the cooled stabilizer obtained in the step (4), adding sucralose, xylitol, concentrated white peach juice, hydroxypropyl distarch phosphate, gamma-aminobutyric acid, tea theanine, chamomile, poria cocos powder, passion fruit jam, sour cherry powder and concentrated spina date seed juice, and mixing and stirring to obtain a mixed base material;
(6) and (3) secondary homogenization: homogenizing the mixed base material obtained in the step (5), wherein the homogenizing pressure is 10MPa at the first stage and 2MPa at the second stage;
(7) filling and sterilizing: and (4) filling the homogenized material liquid in the step (6) into a packaging container, sterilizing for 16min at 87 ℃, and cooling to obtain the sucrose-free pressure-relieving sleep-aiding yoghourt drink with long shelf life.
Example 2
A sucrose-free pressure-relieving and sleep-aiding yoghourt beverage with a long shelf life is composed of the following components in percentage by mass: 5% of whole milk powder, 0.1% of gamma-aminobutyric acid, 0.05% of theanine, 0.05% of chamomile, 0.05% of tuckahoe powder, 5% of passion fruit jam, 0.01% of cherry fruit powder, 0.01% of wild jujube concentrated juice, 5% of concentrated white peach juice, 5% of acerola fruit juice, 0.05% of sucralose, 0.1% of xylitol, 0.5% of hydroxypropyl distarch phosphate, 1.0% of sodium carboxymethyl cellulose, 0.01% of gellan gum, 0.007% of lactic acid bacteria and the balance of ultrapure water.
(1) The milk liquid is prepared by weighing 300 g/L ultrapure water according to the above ratio, preheating to 45 deg.C, adding whole milk powder into ultrapure water, shearing at medium speed for 10min, shearing at medium speed at 3500RPM, standing for 20min for hydration, stirring to dissolve completely, preheating to 65 deg.C, and homogenizing to obtain fermented base material;
(2) homogenizing and sterilizing: homogenizing the fermentation base material obtained in the step (1), wherein the homogenizing pressure is 20MPa at the first stage and 5MPa at the second stage; sterilizing at 90 deg.C for 10min, and cooling to 41 deg.C to obtain sterilized cooling liquid;
(3) inoculating and fermenting: adding a leaven into the sterilized and cooled feed liquid obtained in the step (2), uniformly stirring, placing in a constant temperature incubator at 42 ℃, standing and fermenting for 5 hours, and cooling to below 15 ℃ to obtain a yoghourt base material;
(4) the glue solution is prepared by weighing 300 g/L ultrapure water, preheating to 50 ℃, adding the stabilizer into the ultrapure water, shearing at medium speed for 20min, then, shearing at medium speed at 3500RPM, and cooling to below 30 ℃;
(5) secondary burdening: stirring and demulsifying the yoghourt base material obtained in the step (3), adding the cooled stabilizer obtained in the step (4), adding sucralose, xylitol, concentrated white peach juice, hydroxypropyl distarch phosphate, gamma-aminobutyric acid, tea theanine, chamomile, poria cocos powder, passion fruit jam, sour cherry powder and concentrated spina date seed juice, and mixing and stirring to obtain a mixed base material;
(6) and (3) secondary homogenization: homogenizing the mixed base material obtained in the step (5), wherein the homogenizing pressure is 10MPa at the first stage and 2MPa at the second stage;
(7) filling and sterilizing: and (4) filling the homogenized material liquid in the step (6) into a packaging container, sterilizing at 85 ℃ for 18min, and cooling to obtain the sucrose-free pressure-relieving sleep-aiding yoghourt drink with long shelf life.
Example 3
A sucrose-free pressure-relieving and sleep-aiding yoghourt beverage with a long shelf life is composed of the following components in percentage by mass: 7% of whole milk powder, 0.5% of gamma-aminobutyric acid, 0.01% of theanine, 0.01% of chamomile, 0.01% of tuckahoe powder, 0.1% of passion fruit jam, 0.05% of cherry powder, 0.05% of wild jujube concentrated juice, 1% of concentrated white peach juice, 1% of acerola juice, 0.01% of sucralose, 0.5% of xylitol, 1.0% of hydroxypropyl distarch phosphate, 0.5% of sodium carboxymethylcellulose, 0.05% of gellan gum, 0.007% of lactic acid bacteria and the balance of ultrapure water.
(1) The milk liquid is prepared by weighing 300 g/L of ultrapure water according to the proportion, preheating to 45 ℃, taking whole milk powder, adding the whole milk powder into the ultrapure water, shearing at medium speed for 15min, then, shearing at medium speed at 3500RPM, standing for 15min, adding white granulated sugar, stirring to fully dissolve, preheating to 60-65 ℃, and homogenizing to obtain a fermentation base material;
(2) homogenizing and sterilizing: homogenizing the fermentation base material obtained in the step (1), wherein the homogenizing pressure is 20MPa at the first stage and 5MPa at the second stage; sterilizing at 90 deg.C for 10min, and cooling to 43 deg.C to obtain sterilized cooling liquid;
(3) inoculating and fermenting: adding a leavening agent into the sterilized and cooled material liquid obtained in the step (2), uniformly stirring, placing in a constant temperature incubator at 40-42 ℃, standing and fermenting for 5-6 h, and cooling to below 15 ℃ to obtain a yoghourt base material;
(4) weighing 300 g/L of ultrapure water, preheating to 50-60 ℃, adding a stabilizer into the ultrapure water, shearing at a medium speed of 3500RPM after 15-20 min, and cooling to below 30 ℃;
(5) secondary burdening: stirring and demulsifying the yoghourt base material obtained in the step (3), adding the cooled stabilizer obtained in the step (4), adding sucralose, xylitol, concentrated white peach juice, hydroxypropyl distarch phosphate, gamma-aminobutyric acid, tea theanine, chamomile, poria cocos powder, passion fruit jam, sour cherry powder and concentrated spina date seed juice, and mixing and stirring to obtain a mixed base material;
(6) and (3) secondary homogenization: homogenizing the mixed base material obtained in the step (5), wherein the homogenizing pressure is 10MPa at the first stage and 2MPa at the second stage;
(7) filling and sterilizing: and (4) filling the homogenized material liquid in the step (6) into a packaging container, sterilizing for 15min at 85 ℃, and cooling to obtain the sucrose-free pressure-relieving sleep-aiding yoghourt drink with long shelf life.
The performance indexes of the sucrose-free pressure-relieving sleep-aiding yogurt drink with long shelf life prepared in the examples 1 to 3 are detected, and the results are shown in the table 1:
TABLE 1 test results
The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention in any way, and other variations and modifications may be made without departing from the spirit of the invention as set forth in the claims.
Claims (10)
1. A sucrose-free pressure-relieving and sleep-aiding yoghourt drink with a long shelf life is characterized by comprising the following components in percentage by mass: 5-10% of whole milk powder, 0.1-0.5% of gamma-aminobutyric acid, 0.01-0.05% of theanine, 0.01-0.05% of chamomile, 0.01-0.05% of tuckahoe powder, 0.1-5% of passion fruit jam, 0.01-0.05% of prunus cerasus, 0.01-0.05% of concentrated spina date seed juice, 1-5% of concentrated white peach juice, 1-5% of acerola juice, 0.11-0.55% of sweetening agent, 0.5-1.0% of thickening agent, 0.15-1.05% of stabilizing agent, 0.007% of fermenting agent and the balance of ultrapure water.
2. The sucrose-free, stress-relieving and sleep-aiding yoghourt beverage with a long shelf life as claimed in claim 1, wherein the stabilizer comprises 0.5-1.0% of sodium carboxymethylcellulose and 0.01-0.05% of gellan gum based on the total mass of the sucrose-free, stress-relieving and sleep-aiding yoghourt beverage with a long shelf life.
3. The sucrose-free, stress-relieving and sleep-aiding yoghourt beverage with a long shelf life as claimed in claim 1, wherein the sweetener comprises 0.01-0.05% of sucralose and 0.1-0.5% of xylitol based on the total mass of the sucrose-free, stress-relieving and sleep-aiding yoghourt beverage with a long shelf life.
4. The sucrose-free, stress-relieving and sleep-aiding yoghourt beverage with a long shelf life according to claim 1, wherein the starter is lactic acid bacteria.
5. The sucrose-free, stress-relieving, sleep-aiding yogurt drink with a long shelf life of claim 1, wherein the thickener is hydroxypropyl distarch phosphate.
6. A method for preparing a sucrose-free, stress-relieving, sleep-aiding yogurt drink with a long shelf life according to any of claims 1 to 5, comprising the steps of:
(1) the milk liquid is prepared by weighing 300 g/L of ultrapure water according to the proportion, preheating to 45-60 ℃, taking whole milk powder, adding the whole milk powder into the ultrapure water, shearing at medium speed for 10-15 min, standing for hydration for 15-20 min, stirring until the whole milk powder is fully dissolved, preheating to 60-65 ℃, and homogenizing to obtain a fermentation base material;
(2) homogenizing and sterilizing: homogenizing the fermentation base material obtained in the step (1), wherein the homogenizing pressure is 20MPa at the first stage and 5MPa at the second stage; sterilizing at high temperature, and cooling to obtain sterilized cooling liquid;
(3) inoculating and fermenting: adding a leaven into the sterilized and cooled feed liquid obtained in the step (2), uniformly stirring, standing for fermentation, and cooling to below 15 ℃ to obtain a yoghourt base material;
(4) the glue solution is prepared by weighing 300 g/L of ultrapure water, preheating to 50-60 ℃, adding a stabilizer into the ultrapure water, shearing at medium speed for 15-20 min, and cooling to below 30 ℃;
(5) secondary burdening: stirring and demulsifying the yoghourt base material obtained in the step (3), adding the cooled stabilizer obtained in the step (4), adding sucralose, xylitol, concentrated white peach juice, hydroxypropyl distarch phosphate, gamma-aminobutyric acid, tea theanine, chamomile, poria cocos powder, passion fruit jam, sour cherry powder and concentrated spina date seed juice, and mixing and stirring to obtain a mixed base material;
(6) and (3) secondary homogenization: homogenizing the mixed base material obtained in the step (5), wherein the homogenizing pressure is 10MPa at the first stage and 2MPa at the second stage; (7) filling and sterilizing: and (4) filling the homogenized material liquid in the step (6) into a packaging container, sterilizing and cooling to obtain the sucrose-free pressure-relieving sleep-aiding yoghourt drink with long shelf life.
7. The method for preparing the sucrose-free, stress-relieving and sleep-aiding yoghourt drink with the long shelf life according to claim 5, wherein in the steps (1) and (4), the medium-speed shearing rate is 3500 RPM.
8. The preparation method of the sucrose-free pressure-relieving sleep-aiding yoghourt drink with the long shelf life according to claim 5, wherein in the step (2), the sterilization temperature is controlled to be 90-96 ℃, and the sterilization time is controlled to be 5-10 min; the cooling temperature is 41-43 ℃.
9. The preparation method of the sucrose-free pressure-relieving sleep-aiding yoghourt beverage with the long shelf life according to claim 5, wherein in the step (3), the standing fermentation temperature is 40-42 ℃, and the standing fermentation time is 5-6 hours.
10. The preparation method of the sucrose-free pressure-relieving sleep-aiding yoghourt beverage with the long shelf life according to claim 5, wherein in the step (7), the sterilization temperature is controlled to be 85-87 ℃, and the sterilization time is controlled to be 15-18 min.
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