CN111742994A - Preparation method of roxburgh rose yoghourt containing multiple emulsion-hydrogel spheres - Google Patents
Preparation method of roxburgh rose yoghourt containing multiple emulsion-hydrogel spheres Download PDFInfo
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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
- A23C9/1307—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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- 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
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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
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
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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
- A23C9/1322—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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Abstract
The invention discloses a preparation method of roxburgh rose yoghourt containing multiple emulsion-hydrogel spheres, which comprises the following steps of W1/O/W2The embedding system of multiple emulsion embeds the vitamin C component in the multiple emulsion-hydrogel ball, protects the vitamin C component, and reduces the oxidation and decomposition speed of the vitamin C component. More importantly, in the yogurt solution with calcium as a main element, the calcium content in the multiple emulsion-hydrogel sphere system is continuously increased, namely the calcium on the outer layer of the gel wall is thicker and thicker, so that the stability of the whole gel system is increased, and the problems of seepage and leakage of gel contents in the transportation process caused by low mechanical and physical strength of the sodium alginate hydrogel are avoided; and the calcium element can be effectively attached to a gel system, so that the calcium element and the vitamin C act on a human body together, and the absorption degree of the vitamin C and the calcium is bidirectionally improved.
Description
Technical Field
The invention relates to a preparation method of yoghourt, in particular to a preparation method of roxburgh rose yoghourt containing multiple emulsion-hydrogel spheres.
Background
Along with the abundance of the types of drinks in the market, consumers put forward higher requirements on products, the rosa roxburghii tratt is rich in various vitamins, particularly the highest content of the vitamin C, is known as the king of the vitamin C, and the vitamin C is a vitamin necessary for the normal metabolism of human bodies, and has the effects of whitening, lightening spots, detoxifying and preventing and treating diseases. Has good effects of maintaining human health, delaying aging, protecting eyes and promoting calcium absorption. Vitamin C also has the functions of resisting oxidation, preventing carcinogenic substances from generating, eliminating free radicals in vivo, enhancing the absorption of trace elements by human bodies, accelerating the generation of ossein and promoting the development of bones and teeth, can be used for food and beverages, and can be used as a medicine, thereby being concerned at home and abroad. On the other hand, the yoghurt is generally a milk product which is prepared by taking milk as a raw material, adding beneficial bacteria into the milk after pasteurization, fermenting, cooling and filling, and is recognized as a healthy beverage by people due to rich nutrition and the effect of regulating intestinal flora. However, the biological activity of the vitamin C is because the vitamin C has an enediol structure, and the chemical property of the structure is unstable, so that the aqueous solution of the vitamin C can be quickly oxidized and decomposed, the effective utilization rate of the vitamin C is greatly reduced, and how to combine the vitamin C with the yoghourt to prepare the beverage for strengthening the nutrient elements and ensure that the vitamin C component is not oxidized and decomposed in the storage and transportation processes is the primary problem to be solved for preparing the roxburgh rose yoghourt.
Disclosure of Invention
In order to solve the problems, the invention provides a preparation method of roxburgh rose yoghourt, which can effectively protect vitamin C in roxburgh rose and achieve the effect of multiple emulsion-hydrogel spheres.
In order to achieve the aim, the preparation method of the roxburgh rose yoghourt containing the multiple emulsion-hydrogel spheres, which is designed by the invention, comprises the following steps:
a) preparing yoghourt: dissolving granulated sugar in milk at 50-55 ℃, stirring at high speed for 15-25min to ensure that the granulated sugar has no precipitated particles, obtaining milk liquid which is uniformly mixed, carrying out two-stage homogenization at a low section of 5-8 Mpa and a high section of 20-25 Mpa, raising the temperature to 95 ℃ after homogenization, timing for 5min, carrying out pasteurization, carrying out closed preservation after sterilization to avoid bacterial contamination, cooling to 42 ℃, inoculating a strain to the sterilized milk liquid, putting the milk liquid into a constant temperature box at 42 ℃, fermenting for 6h, taking out a lactobacillus fermentation stock solution, stirring for 5min to ensure that the product is uniform and fine, placing the milk liquid in a refrigerator at 2-4 ℃, and refrigerating for 24h for later use;
b) w of Rosa roxburghii Tratt juice1/O/W2Preparation of multiple emulsion: 1-20% of roxburgh rose juice, 70-99% of corn oil, 0.1-2% of monoglyceride, 0.1-5% of span 60 and 0.1-3% of phospholipid by mass are emulsified and mixed, stirred at the temperature of 60 ℃ at 1000r/min for 30min to obtain water-in-oil liquid colostrum, 10-30% of water-in-oil colostrum is mixed with 70-90% of water phase, and the water phase is aqueous solution with the mass ratio of 0.1-2% of sucrose ester, 0.1-6% of tween 60 and 1-5% of sodium alginate, and is homogenized into W through two sections of 5-8 Mpa at a low section and 20-25 Mpa at a high section1/O/W2A multiple emulsion system;
c) preparing roxburgh rose multiple emulsion-hydrogel spheres: slowly dropping the embedded roxburgh rose multiple emulsion into a 2% calcium chloride solution, forming a cross-linked gel layer by sodium alginate and calcium ions, embedding the roxburgh rose multiple emulsion therein to form gel for about 30s, fishing out gel balls from the calcium solution, and draining;
d) the preparation method of the roxburgh rose yoghourt containing the multiple emulsion-hydrogel spheres comprises the following steps: placing the roxburgh rose multiple emulsion-hydrogel spheres in the yogurt, and slightly stirring to avoid breaking the gel spheres, so that the roxburgh rose multiple emulsion-hydrogel spheres are uniformly mixed in the yogurt to obtain the finished product of roxburgh rose yogurt.
Compared with the prior art, the preparation method of the roxburgh rose yoghourt containing the multiple emulsion-hydrogel spheres, which is designed by the invention, comprises the following steps of1/O/W2The multiple emulsion embedding system is prepared by embedding vitamin C in multiple emulsion-hydrogel spheresProtect the vitamin C component and reduce the oxidation and decomposition speed. More importantly, in the yogurt solution with calcium as a main element, the calcium content in the multiple emulsion-hydrogel sphere system is continuously increased, namely the calcium on the outer layer of the gel wall is thicker and thicker, so that the stability of the whole gel system is increased, and the problems of seepage and leakage of gel contents in the transportation process caused by low mechanical and physical strength of the sodium alginate hydrogel are avoided; and the calcium element can be effectively attached to a gel system, so that the calcium element and the vitamin C act on a human body together, and the absorption degree of the vitamin C and the calcium is bidirectionally improved.
In conclusion, the roxburgh rose yoghourt obtained by the preparation method of the roxburgh rose yoghourt containing the multiple emulsion-hydrogel spheres not only well preserves the respective nutritional ingredients of roxburgh rose (vitamin C) and yoghourt (calcium) through the multiple emulsion-hydrogel sphere system, but also improves the absorption of the nutritional ingredients through mutual action, and has higher nutritional and economic values.
Drawings
FIG. 1 is W1/O/W2Photomicrographs of the multiple emulsions.
FIG. 2 shows the results of stability tests on vitamin C in roxburgh rose yogurt (containing multiple emulsion-hydrogel spheres) and the control group at different temperatures during the storage period obtained according to the present invention.
FIG. 3 is a graph showing the variation of vitamin C content in the obtained Rosa roxburghii Tratt yogurt (containing multiple emulsion-hydrogel spheres) at different temperatures for 3 weeks.
FIG. 4 is a graph of the change in vitamin C content of roxburgh rose yogurt in a blank control group without embedding treatment at different temperatures for 3 weeks.
FIG. 5 is a graph of the change of the content of roxburgh rose yogurt with vitamin C embedded in hydrogel spheres at different temperatures for 3 weeks.
FIG. 6 is a graph showing the change in calcium content of the multiple emulsion-hydrogel spheres obtained in the present invention in 3 weeks.
Detailed Description
The technical solution in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention.
Example 1.
This example describes a method of making roxburgh rose yogurt with multiple emulsion-hydrogel spheres comprising the steps of:
1. preparing yoghourt: dissolving granulated sugar in milk at 50-55 ℃, stirring at high speed for 15-25min to ensure that the granulated sugar has no precipitated particles, obtaining milk liquid which is uniformly mixed, carrying out two-stage homogenization at a low section of 5-8 Mpa and a high section of 20-25 Mpa, raising the temperature to 95 ℃ after homogenization, timing for 5min, carrying out pasteurization, carrying out closed preservation after sterilization to avoid bacterial contamination, cooling to 42 ℃, inoculating a strain to the sterilized milk liquid, putting the milk liquid into a constant temperature box at 42 ℃, fermenting for 6h, taking out a lactobacillus fermentation stock solution, stirring for 5min to ensure that the product is uniform and fine, placing the milk liquid in a refrigerator at 2-4 ℃, and refrigerating for 24h for later use;
2. w of Rosa roxburghii Tratt juice1/O/W2Preparation of multiple emulsion: mixing 1 mass percent of roxburgh rose juice, 98.7 mass percent of corn oil, 0.1 mass percent of monoglyceride, 0.1 mass percent of span and 0.1 mass percent of phospholipid, stirring at the temperature of 60 ℃ for 30min according to 1000r/min, emulsifying to obtain water-in-oil colostrum, mixing 10 mass percent of water-in-oil colostrum with 90 mass percent of water phase, wherein the water phase is an aqueous solution with 0.1 mass percent of sucrose ester, 0.1 mass percent of tween and 1 mass percent of sodium alginate, and homogenizing the mixture into W-shaped water through a two-stage process with a low stage of 5-8 Mpa and a high stage of 20-25 Mpa1/O/W2A multiple emulsion system;
3. preparing roxburgh rose multiple emulsion-hydrogel spheres: : : slowly dripping the embedded roxburgh rose multiple emulsion into 2% calcium chloride solution, forming a cross-linked gel layer by sodium alginate and calcium ions, embedding the roxburgh rose emulsion therein to form gel for about 30s, fishing out gel balls from the calcium solution, and draining;
4. preparing roxburgh rose yoghourt: placing the Rosa roxburghii multiple emulsion-hydrogel spheres in yogurt, stirring gently to avoid breaking the gel spheres, and mixing uniformly in yogurt to obtain final product of Rosa roxburghii yogurt
Example 2.
This example describes a method of making roxburgh rose yogurt with multiple emulsion-hydrogel spheres comprising the steps of:
1. preparing yoghourt: dissolving granulated sugar in milk at 50-55 ℃, stirring at high speed for 15-25min to ensure that the granulated sugar has no precipitated particles, obtaining milk liquid which is uniformly mixed, carrying out two-stage homogenization at a low section of 5-8 Mpa and a high section of 20-25 Mpa, raising the temperature to 95 ℃ after homogenization, timing for 5min, carrying out pasteurization, carrying out closed preservation after sterilization to avoid bacterial contamination, cooling to 42 ℃, inoculating a strain to the sterilized milk liquid, putting the milk liquid into a constant temperature box at 42 ℃, fermenting for 6h, taking out a lactobacillus fermentation stock solution, stirring for 5min to ensure that the product is uniform and fine, placing the milk liquid in a refrigerator at 2-4 ℃, and refrigerating for 24h for later use;
2. w of Rosa roxburghii Tratt juice1/O/W2Preparation of multiple emulsion: emulsifying 20% of roxburgh rose juice, 70% of corn oil, 2% of monoglyceride, 5% of span and 3% of phospholipid by mass, and stirring at 60 ℃ at 1000r/min for 30min to obtain water-in-oil droplets; mixing the water-in-oil droplets 30% with 70% of water, wherein the water phase is a water solution containing 2% by mass of sucrose ester, 6% by mass of tween and 5% by mass of sodium alginate, and homogenizing the water solution into W through a two-stage process with a low stage of 5-8 Mpa and a high stage of 20-25 Mpa1/O/W2A multiple emulsion system;
3. preparing Rosa roxburghii multiple emulsion-hydrogel spheres, slowly dripping the embedded Rosa roxburghii multiple emulsion into 2% calcium chloride solution, forming a cross-linked gel layer by sodium alginate and calcium ions, embedding the Rosa roxburghii multiple emulsion therein to form gel for about 30s, taking out the gel spheres from the calcium solution, and draining;
4. preparing roxburgh rose yoghourt: placing the Rosa roxburghii multiple emulsion-hydrogel spheres in yogurt, stirring gently to avoid breaking the gel spheres, and mixing uniformly in yogurt to obtain final product of Rosa roxburghii yogurt
Example 3.
This example describes a method of making roxburgh rose yogurt with multiple emulsion-hydrogel spheres comprising the steps of:
1. preparing yoghourt: dissolving granulated sugar in milk at 50-55 ℃, stirring at a high speed for 15-25min to ensure that the granulated sugar has no precipitated particles, obtaining milk liquid which is uniformly mixed, carrying out two-stage homogenization at a low section of 5-8 Mpa and a high section of 20-25 Mpa, raising the temperature to 95 ℃ after homogenization, timing for 5min, carrying out pasteurization, carrying out closed preservation after sterilization to avoid bacterial contamination, cooling to 42 ℃, inoculating a strain to the sterilized milk liquid, putting the milk liquid into a constant temperature box at 42 ℃, fermenting for 6h, taking out a lactic acid bacteria fermentation stock solution, stirring at a light temperature for 5min to ensure that the product is uniform and fine, placing the milk liquid in a refrigerator at 2-4 ℃, and refrigerating for 24h for later use;
2. w of Rosa roxburghii Tratt juice1/O/W2Preparation of multiple emulsion: emulsifying 10% by mass of fructus Rosae Normalis juice, 84% by mass of corn oil, 1% by mass of monoglyceride, 3% by mass of span, 2% by mass of phospholipid, and stirring at 60 deg.C at 1000r/min for 30min to obtain water-in-oil droplets; mixing 20% of oil-in-water droplets with 80% of water phase, wherein the water phase is an aqueous solution containing 1% by mass of sucrose ester, 3% by mass of tween 60 and 3% by mass of sodium alginate, and homogenizing the aqueous solution into W through a two-stage process with a low stage of 5-8 Mpa and a high stage of 20-25 Mpa1/O/W2A multiple emulsion system;
3. preparing Rosa roxburghii multiple emulsion-hydrogel spheres, slowly dripping the embedded Rosa roxburghii multiple emulsion into 2% calcium chloride solution, forming a cross-linked gel layer by sodium alginate and calcium ions, embedding the Rosa roxburghii multiple emulsion therein to form gel for about 30s, taking out the gel spheres from the calcium solution, and draining;
4. preparing roxburgh rose yoghourt: placing the Rosa roxburghii multiple emulsion-hydrogel spheres in yogurt, stirring gently to avoid breaking the gel spheres, and mixing uniformly in yogurt to obtain final product of Rosa roxburghii yogurt
The roxburgh rose yogurt (containing multiple emulsion-hydrogel spheres) obtained by the preparation method described in this example was subjected to a 3-week light stability test simultaneously with the roxburgh rose yogurt only with vitamin C embedded in sodium alginate hydrogel spheres and a blank roxburgh rose yogurt control group without vitamin C embedded, and the test results are shown in fig. 2.
The variation of the vitamin C content of the rosa roxburghii tratt yoghurt (multi-emulsion-hydrogel-globule rosa roxburghii tratt yoghurt) obtained by the preparation method described in this example at different temperatures is shown in fig. 3.
And the case of each control group is as follows:
the graph of the vitamin C content change of the blank control group roxburgh rose yoghourt without embedding treatment at different temperatures for 3 weeks is shown in figure 4.
The graph of the change of the vitamin C content of the yoghourt with the vitamin C in the roxburgh rose embedded in the hydrogel spheres at different temperatures for 3 weeks is shown in figure 5.
It can be obviously seen that under the condition of various combination modes, the effect of keeping the content of the vitamin C is obviously weaker than that of the roxburgh rose yoghourt (containing multiple emulsion-hydrogel balls) obtained by the invention.
Rosa roxburghii multiple emulsions are mainly characterized by coalescence, or diffusion, due to their inherent thermodynamic and kinetic instability. This is due to the interaction between the inner water droplets, between the oil droplets, and between the inner water droplets and the oil droplets. The oil phase may penetrate into the internal aqueous phase and its loaded water soluble molecules, which may migrate from the internal aqueous phase to the external aqueous phase and vice versa. Generally, these instabilities occur simultaneously. The intermediate oil phase serves to separate the inner and outer aqueous phases, and due to the osmotic pressure gradient between the two phases, the thermodynamic driving force enables the aqueous phase to migrate through the oil film. When the osmotic pressure of the internal aqueous phase is low, the internal water droplets shrink. Conversely, when the osmotic pressure of the internal aqueous phase is higher, the internal aqueous phase swells. Typically, the first step in the expansion of the internal aqueous phase is the break of the oil film, followed by the disruption of the internal aqueous phase. How to avoid the leakage of nutrient elements caused by the shrinkage and expansion is the problem to be solved by the invention.
In the invention, sodium alginate is a natural anionic polysaccharide extracted from brown algae, is a linear binary copolymer and is formed by connecting beta-D-mannuronic acid and alpha-L-guluronic acid according to a (1 → 4) bond. However, when used in a single form, the sodium alginate hydrogel has low mechanical and physical strength due to the large pore size of the polymer network structure of the sodium alginate hydrogel, and has high permeability, which causes the leakage or leakage of the contents during the preparation and storage processes, low preparation yield, and the release of the encapsulated nutrient elements too fast, ultimately affecting the bioavailability of the nutrient elements. And the sodium alginate hydrogel spheres can only prevent coalescence of the outer emulsion droplets and have no effect on coalescence of the inner emulsion droplets and diffusion of the inner water phase.
However, carboxylate ions in the molecular chain of the sodium alginate polymer can form a three-dimensional network structure under the crosslinking of calcium ions, the increase of calcium improves the seepage or leakage of contents in the preparation and storage processes of the hydrogel system, further controls the release of nutrient elements and improves the bioavailability. Meanwhile, in the application, the hydrogel system can further achieve the effect of storing calcium. Calcium measurements for 3 weeks are shown in figure 6. Obviously, the calcium content of the hydrogel system is gradually increased along with the increase of time, and the nutrient components of the rosa roxburghii tratt and the calcium element embedded inside are absorbed by the human body more quickly.
Claims (1)
1. A preparation method of roxburgh rose yoghourt containing multiple emulsion-hydrogel spheres is characterized by comprising the following steps:
a) preparing yoghourt: dissolving granulated sugar in milk at 50-55 ℃, stirring at high speed for 15-25min to ensure that the granulated sugar has no precipitated particles, obtaining milk liquid which is uniformly mixed, carrying out two-stage homogenization at a low section of 5-8 Mpa and a high section of 20-25 Mpa, raising the temperature to 95 ℃ after homogenization, timing for 5min, carrying out pasteurization, carrying out closed preservation after sterilization to avoid bacterial contamination, cooling to 42 ℃, inoculating a strain to the sterilized milk liquid, putting the milk liquid into a constant temperature box at 42 ℃, fermenting for 6h, taking out yogurt, stirring for 5min to ensure that the product is uniform and fine, placing the milk liquid in a refrigerator at 2-4 ℃, refrigerating for later use;
b) w of Rosa roxburghii Tratt juice1/O/W2Preparation of multiple emulsion: 1-20% of roxburgh rose juice, 70-99% of corn oil, 0.1-2% of monoglyceride, 0.1-5% of span 60 and 0.1-3% of phospholipid by mass are emulsified and mixed, stirred at the temperature of 1000r/min and 60 ℃ for 30min to obtain water-in-oil liquid colostrum, 10-30% of water-in-oil colostrum is mixed with 70-90% of water phase, the water phase is an aqueous solution with the mass ratio of sucrose ester of 0.1-2%, tween 60 of 0.1-6% and sodium alginate of 1-5%, and is homogenized into W after passing through two sections of 5-8 Mpa at a low section and 20-25 Mpa at a high section1/O/W2A multiple emulsion system;
c) preparing roxburgh rose multiple emulsion-hydrogel spheres: slowly dropping the embedded roxburgh rose multiple emulsion into a 2% calcium chloride solution, forming a cross-linked gel layer by sodium alginate and calcium ions, embedding the roxburgh rose multiple emulsion therein to form gel for about 30s, fishing out gel balls from the calcium solution, and draining;
d) the preparation method of the roxburgh rose yoghourt containing the multiple emulsion-hydrogel spheres comprises the following steps: placing the roxburgh rose gel balls in the yoghourt, and slightly stirring to avoid breaking the gel balls, so that the roxburgh rose gel balls are uniformly mixed in the yoghourt to obtain the finished product of roxburgh rose yoghourt.
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