CN112244089B - High-protein yogurt and preparation method thereof - Google Patents
High-protein yogurt and preparation method thereof Download PDFInfo
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Classifications
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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
-
- 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
- A23C3/00—Preservation of milk or milk preparations
- A23C3/02—Preservation of milk or milk preparations by heating
- A23C3/03—Preservation of milk or milk preparations by heating the materials being loose unpacked
-
- 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
- A23C3/00—Preservation of milk or milk preparations
- A23C3/07—Preservation of milk or milk preparations by irradiation, e.g. by microwaves ; by sonic or ultrasonic waves
- A23C3/073—Preservation of milk or milk preparations by irradiation, e.g. by microwaves ; by sonic or ultrasonic waves by sonic or ultrasonic waves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Abstract
The application belongs to the technical field of dairy product fermentation, relates to preparation of high-protein yoghourt, and particularly relates to high-protein yoghourt and a preparation method thereof. Adding a certain amount of skimmed milk powder and whey concentrated protein powder into fresh milk, dispersing, filtering to remove residue, homogenizing, and concocting to obtain high protein milk base (whole milk powder or skimmed milk powder can also be added with water to concoct into high protein milk base). The high protein milk base is cooled to 42 ℃ after being heated and sterilized, and the activated lactobacillus starter is added for fermentation to obtain the set high protein yoghourt. Intermittent ultrasonic waves are applied in the casein gelation stage, so that casein in the high-protein milk base forms loose aggregates and soft gels in the structure in the fermentation process of the yoghurt, the water holding capacity of the high-protein yoghurt is improved, the sensory acceptance of the high-protein yoghurt is improved, and the viable count of lactic acid bacteria in the yoghurt after the fermentation is finished is maintained at a higher level.
Description
Technical Field
The application belongs to the technical field of dairy product fermentation, relates to preparation of high-protein yoghourt, and particularly relates to high-protein yoghourt and a preparation method thereof.
Background
Yoghurt is a very popular fermented dairy product and is widely consumed around the world. The common yoghurt is prepared by fermenting fresh cow milk (or reduced milk prepared by adding water into milk powder) with lactobacillus. Fresh cow milk (reduced milk) generally contains about 3.0g/100mL of protein (80% of which is casein, 20% of which is whey protein, 45% of which is beta-lactoglobulin), 3.2g/100mL of fat and 4.6g/100mL of lactose.
Lactic acid bacteria ferment lactose in cow milk to generate lactic acid, so that the pH of cow milk is reduced, when the pH of cow milk is reduced to be close to the isoelectric point of casein (pH 4.6), the casein in cow milk is gradually denatured, and when the pH is reduced to be 4.6, the casein in cow milk is completely denatured to form irreversible particle gel. The gel of yoghurt is mainly composed of casein denatured under acid induction and denatured beta-lactoglobulin caused by heating of cow milk. The levels of casein and denatured whey proteins (mainly beta-lactoglobulin) and the process of gel formation (e.g., the presence of factors that interfere with the formation of the yogurt gel) all affect the formation and firmness, water holding capacity, sensory acceptability, etc. of the yogurt gel.
The high protein yogurt originates from greek, also known as greek yogurt. The Greek yogurt is obtained by inoculating fresh cow milk into lactobacillus for fermentation, and removing acidic whey in yogurt by using a filtering device to obtain a thick, viscous, creamy semisolid product, also called filtered whey yogurt, or concentrated yogurt. After the greek yogurt is fermented by lactic acid bacteria, approximately half the amount of acid whey in the raw milk needs to be discharged. The protein and calcium contents of Greek yoghurt are generally 2-3 times that of common yoghurt.
The high protein yogurt contains higher milk proteins, is suitable for people who need more protein intake in their diets, such as growing children, pregnant women, athletes and body-building athletes, and helps women keep their body shape. The high-protein yoghourt produced by the filtration whey method has the advantages of dense taste, slimy and smooth taste, more satiety after eating, and the like, is also a favorite food for reducing the weight of people, can be used as a healthy substitute for milk and cream, and is used for a plurality of dishes, baked products, seasonings, dips, sauces, smoothies, milkshakes, ice creams and other cool drinks. The high-protein yoghourt has higher protein content (generally more than or equal to 6 percent) and is also meal replacement food with better development prospect.
In greek yogurt production processes, the fermented yogurt needs to be filtered to remove the acid whey, resulting in a large amount of acid whey being discharged, and the filtered whey method is used to produce 1 ton of high protein yogurt (greek yogurt) to discharge about 1.3 tons of acid whey. The discharge of large amounts of acid whey during production increases the economic cost of the process and also increases the pressure for environmental pollution. In order to reduce the environmental pressure, ultrafiltration and microfiltration technology can be adopted to remove part of water or sweet whey in the fresh cow milk to obtain concentrated cow milk, or milk protein concentrate (such as whole milk powder, skim milk powder, whey concentrated protein powder and the like) is added into the fresh cow milk, and the cow milk is prepared into high-protein milk base before fermentation so as to avoid the operation of filtering acid whey after fermentation of yoghurt. The high-protein yogurt after fermentation of the high-protein milk base is also called greek-style yogurt (or greek-style yogurt), but after more than 6% of protein in the high-protein milk base, the yogurt gel becomes hard, and the hardness of the fermented yogurt gel gradually increases along with the increase of the protein content, so that the sensory acceptance of the high-protein yogurt product is poor. The high-hardness gel formed after the fermentation of the high-protein milk base also causes difficult stirring operation in industrial large-tank production, which is not beneficial to the processing of the stirred high-protein yoghurt. If the denaturation, aggregation and combination of casein micelles are affected (disturbed) in the formation process of the yogurt gel in a certain way, the structure of the casein gel is weakened, the hardness of the structure of the high-protein yogurt gel is reduced, and the sensory acceptability of the high-protein yogurt gel is possibly improved. The green technology without discharging the acid whey is adopted, and the high-protein milk-based fermentation is utilized to produce high-quality high-protein yoghourt (Greek style yoghourt), so that the sensory acceptance of the Greek yoghourt is close to that of the Greek yoghourt produced by the method of filtering the acid whey.
Ultrasonic waves are defined as sound waves having frequencies above a human hearing threshold, typically above 20 kHz. The application of ultrasonic waves in the food industry is classified into low-intensity ultrasonic waves and high-intensity ultrasonic waves according to frequency and energy or sound intensity. Low intensity ultrasound at less than 1w/cm 2 Has a frequency above 100khz at an intensity and provides very low power without causing acoustic cavitation within the propagating material. Therefore, it is commonly used for food quality control, and for non-processing of various food materials during processing and storageContact inspection, non-destructive, non-invasive analysis and monitoring to ensure quality assurance. High intensity ultrasound has a frequency of between 20 and 100kHz and an intensity of between 10 and 1000W/cm 2 Between which it provides a high power sufficient to generate cavitation, so that it is able to generate mechanical action and local high temperature in the liquid by generating cavitation and subsequent collapse of cavitation bubbles, and simultaneously chemical and biochemical effects. These effects are applied to physical, mechanical and chemical changes that can result in the structure of the food during processing.
The ultrasonic treatment of fresh cow milk, the local high temperature and shear forces generated by ultrasonic waves, may physically alter the casein micelles or their interactions with other milk components. Madadlou et al published a research paper "Sonodisruption ofre-assembled casein micelles at different pH values" (Ultrasonics Sonochemistry, 2009,16 (5): 644-648), and found that ultrasonic waves (35 khz) have a homogenizing effect, which can reduce the average size of casein micelles and fat globules in cow's milk, and increase acoustic power, which can increase acoustic dissociation. With the increase of ultrasonic power, the cavitation efficiency is improved, and the shearing force is enhanced, so that more casein micelles in the cow milk can be subjected to acoustic cracking. Wu Hongyu et al published a research paper of "Effects of ultrasound on milk homogenization and fermentation with yogurt starter" (Innovative Food Science & Emerging Technologies, 2001 (1): 211-218), studied the effect of ultrasonic waves on the fermentation of yogurt, and found that the fermentation time of yogurt was shortened by 0.5h by subjecting cow's milk, after inoculation with a lactic acid bacteria starter, to ultrasonic treatment prior to fermentation.
Disclosure of Invention
The application provides a high-protein yoghourt and a preparation method thereof, wherein intermittent ultrasonic treatment is applied to the key phase of casein gel formation in the pH lowering process of a lactobacillus fermented high-protein milk base. Intermittent ultrasonic treatment was started when the pH of the milk fermentation was reduced to 6.0, and stopped when the pH of the milk was reduced to 5.0. During the pH decrease of yogurt fermentation, pH between 6.0 and 5.0 is a critical stage for dissociation and gelation of casein micelles. Colloidal calcium phosphate (Collo)idal calcium phosphate, CCP) dissolve into the whey phase at a gradually increasing rate, continuously weakening the internal structure of the casein micelles, leading to the reagglomeration and gelation of the casein. The high-intensity ultrasonic intermittent treatment is applied between pH 6.0 and 5.0 in the high-protein yogurt fermentation process, and influences (interferes) the process of forming acid-induced gel by casein in the high-protein milk-based fermentation process so as to reduce the hardness of the high-protein yogurt gel. The cavitation effect of the ultrasonic wave is used to make casein in the high-protein milk base form softer gel in the fermentation process of the yoghourt, the water holding capacity of the yoghourt gel can be improved, the sensory acceptance of the high-protein milk base fermented yoghourt can be improved, the growth metabolism of lactobacillus can be promoted, and the number of the lactobacillus living bacteria of the fermented high-protein yoghourt can be maintained at a higher level (more than or equal to 10) 8 CFU/g）。
The technical scheme of the application is realized as follows:
a preparation method of high-protein yoghurt comprises the following steps:
(1) Adding skimmed milk powder, whey concentrated protein powder and sucrose into fresh cow milk, dispersing, filtering to remove residue, homogenizing, and making into high protein milk base;
(2) Heating the high-protein milk base prepared in the step (1) to 55 ℃ and homogenizing under high pressure twice;
(3) Heating the high-protein milk base treated in the step (2) to 95 ℃, preserving heat for 5min for sterilization treatment, cooling to 42 ℃, inoculating an activated lactobacillus starter for fermentation, applying high-intensity ultrasonic intermittent treatment when the pH of the high-protein milk base fermentation liquid is reduced to 6.0, stopping ultrasonic waves when the pH of the high-protein milk base fermentation liquid is reduced to 5.0, continuing fermentation for 0.5-1h, taking out when the pH of the high-protein milk base fermentation liquid is reduced to 4.6, cooling in a refrigerator at 4 ℃, and stopping fermentation to obtain the high-protein yoghourt.
The protein concentration of the fresh cow milk in the step (1) is 3.0g/100mL; skim milk powder: the mass ratio of the whey protein concentrate powder is 1:1; sucrose concentration was 6.0g/100mL; the protein concentration is 6.0g/100mL-10.0g/100mL.
In the two high-pressure homogenization in the step (2), the first homogenization pressure is 25MPa, and the second homogenization pressure is 8MPa.
The lactobacillus starter in the step (3) is lactobacillus bulgaricus: mixing streptococcus thermophilus according to a mass ratio of 1:1; and (5) inoculating the activated lactobacillus starter for post-fermentation for 5-7h.
The conditions of the high-intensity ultrasonic intermittent treatment in the step (3) are as follows: the frequency of the ultrasonic equipment is 30KHz, the power is 200W, the ultrasonic probe is positioned under the liquid surface of the high protein milk base for 30mm, and the ultrasonic treatment is carried out for 0.3s, the interval is 1.7s, and each 2s is a period.
The high-protein yoghourt prepared by the method.
The protein concentration in the high protein yogurt is 6.0g/100mL-10.0g/100mL.
The application has the following beneficial effects:
1. the ultrasonic treatment method for fermenting the high-protein yoghourt disclosed by the application has the advantages that in the fermentation process of the high-protein yoghourt, ultrasonic treatment is utilized to interfere the formation of high-protein yoghourt gel, the hardness of the high-protein yoghourt gel is reduced, the casein in the high-protein milk base forms gel with lower hardness in the fermentation process of the yoghourt by using the cavitation effect of ultrasonic waves, the water holding capacity of the high-protein yoghourt is improved, the sensory acceptance of the high-protein yoghourt is improved, and the viable count of lactic acid bacteria in the yoghourt after the fermentation is finished is maintained at a higher level (more than or equal to 10) 8 CFU/g). For comparison, FIG. 1 of the present application compares fermentation processes with and without sonication; the high protein yogurt with protein concentration of 8.0g/100mL has a yogurt gel hardness value of 0.086+ -0.01N (figure 1) after ultrasonic treatment during fermentation. And the protein concentration of the high-protein milk base is 8.0g/100mL, and the hardness value of the yoghurt gel is 0.562+/-0.03N (figure 1) when the fermentation process is not treated by ultrasonic waves. From FIG. 1, it can be seen that the ultrasonic treatment significantly reduced the gel firmness of the high protein yogurt having a protein concentration of 8.0g/100mL.
2. The protein concentration of the high-protein yoghourt is 10.0g/100mL, and the water holding capacity of the yoghourt gel is 65+/-2.6 percent (shown in figure 2) after the fermentation process adopts ultrasonic treatment. And the high protein milk base with the protein concentration of 10.0g/100mL has the water holding capacity of 57+/-2.7 percent (figure 2) of the yoghurt gel when the fermentation process is not treated by ultrasonic waves. The ultrasonication significantly increases the water holding capacity of the high protein yogurt gel at a protein concentration of 10.0g/100mL.
Drawings
In order to more clearly illustrate the embodiments of the application or the technical solutions in the prior art, the drawings that are required in the embodiments or the description of the prior art will be briefly described, it being obvious that the drawings in the following description are only some embodiments of the application, and that other drawings may be obtained according to these drawings without inventive effort for a person skilled in the art.
FIG. 1 is a graph showing the effect of ultrasonic treatment on the firmness of a high protein yoghurt gel.
FIG. 2 is a graph showing the effect of ultrasonic treatment on the water holding capacity of high protein yogurt.
Figure 3 is a graph showing the effect of ultrasonic treatment on the sensory evaluation of high protein yoghurt.
FIG. 4 is a graph showing the effect of ultrasonic treatment on the viable count of high protein yogurt lactic acid bacteria.
Detailed Description
The technical solutions of the present application will be clearly and completely described in conjunction with the embodiments of the present application, and it is apparent that the described embodiments are only some embodiments of the present application, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the application without any inventive effort, are intended to be within the scope of the application.
Example 1
The preparation method of the high-protein yoghourt comprises the following steps:
(1) Preparation of high protein milk base: skim milk powder (protein content 32.0%) and whey protein concentrate (WPC 80, protein content 80.0%) were mixed at a ratio of 1:1, and then added to fresh cow milk (protein concentration 3.0. 3.0g/100 mL), and a certain amount of sucrose was added to a concentration of 6.0g/100mL, and the residue was removed by dispersion and filtration, and homogenized to prepare a high protein milk base having a protein concentration of 10.0g/100mL. Or mixing whole milk powder (protein content 23.5%), skimmed milk powder (protein content 32.0%), whey protein concentrate powder (WPC 80, protein content 80.0%) at a proper ratio, adding a certain amount of water, and concocting to obtain high protein milk base with protein concentration of 10.0g/100mL.
(2) Heating the prepared high-protein milk base to 55 ℃, and carrying out twice high-pressure homogenization, wherein the first homogenization pressure is 25MPa, and the second homogenization pressure is 8MPa.
(3) Heating the homogenized high protein milk base to 95 ℃, preserving heat for 5min for sterilization treatment, cooling to 42 ℃, inoculating activated lactobacillus starter (lactobacillus bulgaricus: streptococcus thermophilus=1:1), and fermenting at 42 ℃ for 6-7h. Before fermentation starts, an ultrasonic probe is placed 3cm below the surface of cow milk. The decrease of the pH in the milk fermentation process is monitored by a pH automatic recorder, and when the milk fermentation pH is decreased to 6.0, ultrasonic treatment is started (an ultrasonic probe is positioned under the milk surface for 30mm, the ultrasonic treatment is performed for 0.3s and is intermittent for 1.7s, every 2s is a period), and the ultrasonic treatment is stopped when the milk pH is decreased to 5.0. Fermentation was stopped until the pH of the milk was reduced to 4.6. The frequency of the ultrasonic equipment is 30KHz, and the power is 200W.
(4) Taking out the fermented cow milk, cooling in a refrigerator at 4 ℃, continuously standing for 24 hours, and taking out for gel hardness, water holding capacity, sensory evaluation and detection and analysis of the viable count of lactic acid bacteria.
Gel hardness measurement
The full-texture TPA (Texture Profile Analysis) method is adopted, a P/35 probe (diameter is 35 mm), the test speed is 1mm/s, the parallel test is carried out for 3 times, and the average value is obtained
In this example, the protein concentration of the high protein yogurt was 10.0. 10.0g/100mL, and the hardness value of the yogurt gel was 0.126.+ -. 0.01N (FIG. 1) after the fermentation process was performed by ultrasonic treatment. The high protein milk base with the protein concentration of 10.0g/100mL has the hardness value of 0.876+/-0.04N (figure 1) of the yoghurt gel when the fermentation process is not treated by ultrasonic waves. The ultrasonic treatment significantly reduces the gel hardness of the high protein yogurt with a protein concentration of 10.0g/100mL.
The fermentation process did not use ultrasonic treatment of the high protein yogurt, and the yogurt gel hardness increased rapidly after the protein concentration in the cow's milk was greater than 6.0g/100mL (fig. 1). Compared with the high-protein yoghourt which is not treated by ultrasonic waves, the high-protein yoghourt has the advantages that the hardness of the yoghourt gel is obviously reduced in the fermentation process, and the rising trend of the yoghourt gel hardness is obviously slowed down along with the increase of the protein concentration. The fermentation process adopts ultrasonic treatment, so that the hardness of the high-protein yoghurt gel is obviously reduced.
(II) Water holding Capacity measurement
Firstly, weighing empty 50mL centrifuge tube mass W 0 (g) 30.0g of high protein yoghourt (protein concentration 10.0g/100 mL) is added into each centrifuge tube, and the total mass W is weighed 1 (g) Centrifuging at 4deg.C for 10 min at 3000 r/min, discarding supernatant, inverting for 10 min, weighing total mass W (g), and averaging over 3 times. The calculation formula of the water holding capacity is as follows: water holding capacity= (W-W) 0 )/(W 1 -W 0 ) X 100%. The experiments were performed 3 times in parallel and the average was taken.
In this example, the high protein yogurt with a protein concentration of 10.0. 10.0g/100mL was subjected to ultrasonic treatment during fermentation, and the yogurt gel had a water holding capacity of 65.+ -. 2.6% (FIG. 2). And the high protein milk base with the protein concentration of 10.0g/100mL has the water holding capacity of 57+/-2.7 percent (figure 2) of the yoghurt gel when the fermentation process is not treated by ultrasonic waves. The ultrasonication significantly increases the water holding capacity of the high protein yogurt gel at a protein concentration of 10.0g/100mL.
The water holding capacity of the yogurt gel was significantly increased with the high protein yogurt treated with ultrasound compared to the high protein yogurt not treated with ultrasound during fermentation (fig. 2). Whether high protein yogurt is treated with ultrasound or not, the water holding capacity of the yogurt gel tends to increase as the protein concentration increases.
Sensory evaluation (III)
Sensory panels organized into 10 professionals performed sensory evaluations on high protein yogurt (protein concentration 10.0g/100 mL).
In the embodiment, the high-protein yogurt with the protein concentration of 10.0g/100mL has better sensory acceptability and better palatability in the gel softness degree after the ultrasonic treatment is adopted in the fermentation process, and has the typical greek yogurt styles of thick taste, thick and smooth viscosity and the like, and the sensory evaluation of the high-protein yogurt obtains 89+/-1 minutes (the sensory evaluation is divided into 100 minutes) (fig. 3). The high protein milk base with the protein concentration of 10.0g/100mL has poor sensory acceptability, hard taste and difficult breaking and stirring when the fermentation process is not carried out by adopting ultrasonic treatment, has obvious granular feel when being subjected to sensory tasting, has flat and slightly unsmooth section, and has 67+/-1 minutes of sensory evaluation (the sensory evaluation is fully divided into 100 minutes) (figure 3). The ultrasonic treatment significantly improves the sensory acceptability of the high protein yoghurt with a protein concentration of 10.0g/100mL.
The sensory evaluation score of the high protein yogurt treated with ultrasound during fermentation was significantly higher than that of the high protein yogurt not treated with ultrasound (fig. 3). Whether high protein yogurt with or without ultrasonic treatment, there is a trend in the sensory evaluation score of yogurt as protein concentration increases (after >6% protein concentration).
(IV) detection and analysis of viable count of lactic acid bacteria
The detection of the viable count of the lactobacillus in the high-protein yoghourt is carried out according to GB 4789.35-2016 national Standard for food safety-food microbiology inspection lactobacillus inspection.
In the embodiment, the high protein yoghourt with the protein concentration of 10.0g/100mL is treated by ultrasonic wave in the fermentation process, and the viable count of lactobacillus of the high protein yoghourt is (7.94+/-0.55) multiplied by 10 8 (CFU/g). The high protein milk base with the protein concentration of 10.0g/100mL has the viable count of lactobacillus of (2.82+/-0.15) multiplied by 10 when the fermentation process does not adopt ultrasonic treatment 8 (CFU/g). The ultrasonic treatment obviously improves the viable count of the lactobacillus of the high-protein yoghourt with the protein concentration of 10.0g/100mL.
The fermentation process adopts ultrasonic-treated high-protein yoghurt, and the viable count of lactic acid bacteria is significantly higher than that of the high-protein yoghurt which is not subjected to ultrasonic treatment (figure 4). Whether high protein yogurt treated with ultrasonic waves or high protein yogurt not treated with ultrasonic waves, the viable count of lactic acid bacteria tends to decrease with increasing protein concentration (after >6% protein concentration).
Example 2
The preparation method of the high-protein yoghourt comprises the following steps:
(1) Preparation of high protein milk base: the skim milk powder (protein content 32.0%) and whey concentrated protein powder (WPC 80, protein content 80.0%) are mixed according to a ratio of 1:1, then added into fresh cow milk (protein concentration 3.0g/100 mL), added with a certain amount of sucrose to make the sucrose concentration 6.0g/100mL, dispersed, filtered to remove residues, homogenized to prepare the high protein milk base with the protein concentration 9.0g/100mL. Or mixing whole milk powder (protein content 23.5%), skimmed milk powder (protein content 32.0%), whey protein concentrate powder (WPC 80, protein content 80.0%) at a proper ratio, adding a certain amount of water, and concocting to obtain high protein milk base with protein concentration of 9.0g/100mL.
(2) Heating the prepared high-protein milk base to 55 ℃, and carrying out twice high-pressure homogenization, wherein the first homogenization pressure is 25MPa, and the second homogenization pressure is 8MPa.
(3) Heating the homogenized high protein milk base to 95 ℃, preserving heat for 5min for sterilization treatment, cooling to 42 ℃, inoculating activated lactobacillus starter (lactobacillus bulgaricus: streptococcus thermophilus=1:1), and fermenting at 42 ℃ for 6-7h. The ultrasonic treatment was started when the fermented pH of cow's milk was lowered to 6.0, and stopped when the pH of cow's milk was lowered to 5.0. Fermentation was stopped until the pH of the milk was reduced to 4.6. The frequency of the ultrasonic equipment is 30KHz, and the power is 200W.
(4) Taking out the fermented cow milk, cooling in a refrigerator at 4 ℃, continuously standing for 24 hours, and taking out for gel hardness, water holding capacity, sensory evaluation and detection and analysis of the viable count of lactic acid bacteria.
In this example, the high protein yogurt with a protein concentration of 9.0. 9.0g/100mL had a yogurt gel hardness of 0.103.+ -. 0.01N (FIG. 1) after the fermentation process was performed using ultrasonic waves. The high protein milk base with the protein concentration of 9.0g/100mL has the hardness value of 0.632+/-0.03N (figure 1) when the fermentation process is not adopting ultrasonic treatment. The ultrasonic treatment significantly reduced the gel hardness of the high protein yogurt with a protein concentration of 9.0g/100mL.
In this example, the high protein yogurt with a protein concentration of 9.0. 9.0g/100mL was subjected to ultrasonic treatment during fermentation, and the yogurt gel had a water holding capacity of 62.+ -. 2.7% (FIG. 2). The high protein milk base with the protein concentration of 9.0g/100mL has the water holding capacity of 54+/-2.6 percent (figure 2) of the yoghurt gel when the fermentation process is not treated by ultrasonic waves. The ultrasonication significantly increases the water holding capacity of the high protein yogurt gel at a protein concentration of 9.0g/100mL.
In the embodiment, the high-protein yogurt with the protein concentration of 9.0g/100mL has better sensory acceptability and better palatability in the gel softness degree after the ultrasonic treatment is adopted in the fermentation process, and has the typical greek yogurt styles of thick taste, thick and smooth viscosity and the like, and the sensory evaluation of the high-protein yogurt obtains 89+/-1 minutes (the sensory evaluation is divided into 100 minutes) (fig. 3). The high protein milk base with the protein concentration of 9.0g/100mL has poor sensory acceptability, hard taste and difficult breaking and stirring when the fermentation process is not carried out by adopting ultrasonic treatment, has obvious granular feel when being subjected to sensory tasting, has flat and slightly unsmooth section, and has 67+/-1 minutes (the sensory evaluation is fully divided into 100 minutes) (figure 3). The ultrasonic treatment significantly improves the sensory acceptability of the high protein yoghurt with a protein concentration of 9.0g/100mL.
In the embodiment, the high protein yoghourt with the protein concentration of 9.0g/100mL is treated by ultrasonic wave in the fermentation process, and the viable count of lactobacillus of the high protein yoghourt is (8.15+/-0.52) multiplied by 10 8 (CFU/g). The high protein milk base with the protein concentration of 9.0g/100mL has the viable count of lactobacillus of (2.95+/-0.15) multiplied by 10 when the fermentation process does not adopt ultrasonic treatment 8 （CFU/g). The ultrasonic treatment obviously improves the viable count of the lactic acid bacteria of the high-protein yoghourt with the protein concentration of 9.0g/100mL.
Example 3
The preparation method of the high-protein yoghourt comprises the following steps:
(1) Preparation of high protein milk base: skim milk powder (protein content 32.0%) and whey protein concentrate powder (WPC 80, protein content 80.0%) were mixed at a ratio of 1:1, and then added to fresh cow milk (protein concentration 3.0g/100 mL), and a certain amount of sucrose was added to make the sucrose concentration 6.0g/100mL, and the residue was removed by dispersion and filtration, and homogenized to prepare a high protein milk base having a protein concentration of 8.0g/100mL. Or mixing whole milk powder (protein content 23.5%), skimmed milk powder (protein content 32.0%), whey protein concentrate powder (WPC 80, protein content 80.0%) at a proper ratio, adding a certain amount of water, and concocting to obtain high protein milk base with protein concentration of 8.0g/100mL.
(2) Heating the prepared high-protein milk base to 55 ℃, and carrying out twice high-pressure homogenization, wherein the first homogenization pressure is 25MPa, and the second homogenization pressure is 8MPa.
(3) Heating the homogenized high protein milk base to 95 ℃, preserving heat for 5min for sterilization treatment, cooling to 42 ℃, inoculating activated lactobacillus starter (lactobacillus bulgaricus: streptococcus thermophilus=1:1), and fermenting at 42 ℃ for 5-6h. The ultrasonic treatment was started when the fermented pH of cow's milk was lowered to 6.0, and stopped when the pH of cow's milk was lowered to 5.0. Fermentation was stopped until the pH of the milk was reduced to 4.6. The frequency of the ultrasonic equipment is 30KHz, and the power is 200W.
(4) Taking out the fermented cow milk, cooling in a refrigerator at 4 ℃, continuously standing for 24 hours, and taking out for gel hardness, water holding capacity, sensory evaluation and detection and analysis of the viable count of lactic acid bacteria.
In this example, the high protein yogurt with a protein concentration of 8.0. 8.0g/100mL had a yogurt gel hardness of 0.086.+ -. 0.01N (FIG. 1) after the fermentation process was performed using ultrasound. And the protein concentration of the high-protein milk base is 8.0g/100mL, and the hardness value of the yoghurt gel is 0.562+/-0.03N (figure 1) when the fermentation process is not treated by ultrasonic waves. The ultrasonic treatment significantly reduces the gel hardness of the high protein yogurt with a protein concentration of 8.0g/100mL.
In this example, the high protein yogurt with a protein concentration of 8.0. 8.0g/100mL was subjected to ultrasonic treatment during fermentation, and the yogurt gel had a water holding capacity of 61.+ -. 2.5% (FIG. 2). And the high protein milk base with the protein concentration of 8.0g/100mL has the water holding capacity of the yoghurt gel of 54+/-2.3% when the fermentation process is not treated by ultrasonic waves (figure 2). The ultrasonication significantly increases the water holding capacity of the high protein yogurt gel at a protein concentration of 8.0g/100mL.
In the embodiment, the high-protein yogurt with the protein concentration of 8.0g/100mL has better sensory acceptability and better palatability in the gel softness degree after the ultrasonic treatment is adopted in the fermentation process, and has the typical greek yogurt styles of thick taste, thick and smooth viscosity and the like, and the sensory evaluation of the high-protein yogurt obtains 90+/-1 minutes (the sensory evaluation is divided into 100 minutes) (fig. 3). The high protein milk base with the protein concentration of 8.0g/100mL has poor sensory acceptability, hard taste and difficult breaking and stirring when the fermentation process is not carried out by adopting ultrasonic treatment, has obvious granular feel when being subjected to sensory tasting, has flat and slightly unsmooth section, and has a sensory evaluation of 68+/-1 minutes (the sensory evaluation is fully divided into 100 minutes) (figure 3). The ultrasonic treatment significantly improves the sensory acceptability of the high protein yoghurt with a protein concentration of 8.0g/100mL.
In the embodiment, the high protein yoghourt with the protein concentration of 8.0g/100mL is treated by ultrasonic wave in the fermentation process, and the viable count of lactobacillus of the high protein yoghourt is (8.31+/-0.56) multiplied by 10 8 (CFU/g). The high protein milk base with the protein concentration of 8.0g/100mL has the viable count of lactobacillus of (3.16+/-0.15) multiplied by 10 when the fermentation process does not adopt ultrasonic treatment 8 (CFU/g). The ultrasonic treatment obviously improves the viable count of the lactobacillus of the high-protein yoghourt with the protein concentration of 8.0g/100mL.
Example 4
The preparation method of the high-protein yoghourt comprises the following steps:
(1) Preparation of high protein milk base: skim milk powder (protein content 32.0%) and whey protein concentrate powder (WPC 80, protein content 80.0%) were mixed at a ratio of 1:1, and then added to fresh cow milk (protein concentration 3.0g/100 mL), and a certain amount of sucrose was added to make the sucrose concentration 6.0g/100mL, and the residue was removed by dispersion and filtration, and homogenized to prepare a high protein milk base having a protein concentration of 7.0g/100mL. Or mixing whole milk powder (protein content 23.5%), skimmed milk powder (protein content 32.0%), whey protein concentrate powder (WPC 80, protein content 80.0%) at a proper ratio, adding a certain amount of water, and concocting to obtain high protein milk base with protein concentration of 7.0g/100mL.
(2) Heating the prepared high-protein milk base to 55 ℃, and carrying out twice high-pressure homogenization, wherein the first homogenization pressure is 25MPa, and the second homogenization pressure is 8MPa.
(3) Heating the homogenized high protein milk base to 95 ℃, preserving heat for 5min for sterilization treatment, cooling to 42 ℃, inoculating activated lactobacillus starter (lactobacillus bulgaricus: streptococcus thermophilus=1:1), and fermenting at 42 ℃ for 5-6h. The ultrasonic treatment was started when the fermented pH of cow's milk was lowered to 6.0, and stopped when the pH of cow's milk was lowered to 5.0. Fermentation was stopped until the pH of the milk was reduced to 4.6. The frequency of the ultrasonic equipment is 30KHz, and the power is 200W.
(4) Taking out the fermented cow milk, cooling in a refrigerator at 4 ℃, continuously standing for 24 hours, and taking out for gel hardness, water holding capacity, sensory evaluation and detection and analysis of the viable count of lactic acid bacteria.
In this example, the high protein yogurt with a protein concentration of 7.0. 7.0g/100mL had a yogurt gel hardness of 0.068+ -0.01N (FIG. 1) after the fermentation process was performed using ultrasonic waves. The high protein milk base with the protein concentration of 7.0g/100mL has the hardness value of 0.305+/-0.02N (figure 1) when the fermentation process is not treated by ultrasonic waves. The ultrasonic treatment significantly reduced the gel hardness of the high protein yogurt with a protein concentration of 7.0g/100mL.
In this example, the high protein yogurt with a protein concentration of 7.0. 7.0g/100mL was subjected to ultrasonic treatment during fermentation, and the yogurt gel had a water holding capacity of 61.+ -. 2.5% (FIG. 2). And the high protein milk base with the protein concentration of 7.0g/100mL has the water holding capacity of 49+/-2.2 percent when the fermentation process is not treated by ultrasonic waves (figure 2). The sonication significantly increases the water holding capacity of the high protein yogurt gel at a protein concentration of 7.0g/100mL.
In the embodiment, the high-protein yogurt with the protein concentration of 7.0g/100mL has better sensory acceptability and better palatability in the gel softness degree after the ultrasonic treatment is adopted in the fermentation process, and has the typical greek yogurt styles of thick taste, thick and smooth viscosity and the like, and the sensory evaluation of the high-protein yogurt obtains 90+/-1 minutes (the sensory evaluation is divided into 100 minutes) (fig. 3). The high protein milk base with the protein concentration of 7.0g/100mL has poor sensory acceptability, hard taste and difficult breaking and stirring when the fermentation process is not carried out by adopting ultrasonic treatment, has obvious granular feel when being subjected to sensory tasting, has flat and slightly unsmooth section, and has a sensory evaluation of 68+/-1 minutes (the sensory evaluation is fully divided into 100 minutes) (figure 3). The ultrasonic treatment significantly improves the sensory acceptability of the high protein yoghurt with a protein concentration of 7.0g/100mL.
In the embodiment, the high protein yoghourt with the protein concentration of 7.0g/100mL is treated by ultrasonic wave in the fermentation process, and the viable count of lactobacillus of the high protein yoghourt is (8.45+/-0.61) multiplied by 10 8 (CFU/g). The high protein milk base with the protein concentration of 7.0g/100mL has the viable count of lactobacillus of (3.30+/-0.15) x 10 when the fermentation process does not adopt ultrasonic treatment 8 (CFU/g). The ultrasonic treatment obviously improves the viable count of the lactobacillus of the high-protein yoghourt with the protein concentration of 7.0g/100mL.
Example 5
The preparation method of the high-protein yoghourt comprises the following steps:
(1) Preparation of high protein milk base: skim milk powder (protein content 32.0%) and whey protein concentrate powder (WPC 80, protein content 80.0%) were mixed at a ratio of 1:1, and then added to fresh cow milk (protein concentration 3.0g/100 mL), and a certain amount of sucrose was added to make the sucrose concentration 6.0g/100mL, and the residue was removed by dispersion and filtration, and homogenized to prepare a high protein milk base having a protein concentration of 6.0g/100mL. Or mixing whole milk powder (protein content 23.5%), skimmed milk powder (protein content 32.0%), whey protein concentrate powder (WPC 80, protein content 80.0%) at a proper ratio, adding a certain amount of water, and concocting to obtain high protein milk base with protein concentration of 6.0g/100mL.
(2) Heating the prepared high-protein milk base to 55 ℃, and carrying out twice high-pressure homogenization, wherein the first homogenization pressure is 25MPa, and the second homogenization pressure is 8MPa.
(3) Heating the homogenized high protein milk base to 95 ℃, preserving heat for 5min for sterilization treatment, cooling to 42 ℃, inoculating activated lactobacillus starter (lactobacillus bulgaricus: streptococcus thermophilus=1:1), and fermenting at 42 ℃ for 5-6h. The ultrasonic treatment was started when the fermented pH of cow's milk was lowered to 6.0, and stopped when the pH of cow's milk was lowered to 5.0. Fermentation was stopped until the pH of the milk was reduced to 4.6. The frequency of the ultrasonic equipment is 30KHz, and the power is 200W.
(4) Taking out the fermented cow milk, cooling in a refrigerator at 4 ℃, continuously standing for 24 hours, and taking out for gel hardness, water holding capacity, sensory evaluation and detection and analysis of the viable count of lactic acid bacteria.
In this example, the high protein yogurt with a protein concentration of 6.0. 6.0g/100mL had a yogurt gel hardness of 0.056.+ -. 0.01N (FIG. 1) after the fermentation process was performed using ultrasound. The high protein milk base with the protein concentration of 6.0g/100mL has the hardness value of 0.192+/-0.02N (figure 1) when the fermentation process is not treated by ultrasonic waves. The ultrasonic treatment significantly reduces the gel hardness of the high protein yogurt with a protein concentration of 6.0g/100mL.
In this example, the high protein yogurt with a protein concentration of 6.0. 6.0g/100mL was subjected to ultrasonic treatment during fermentation, and the yogurt gel had a water holding capacity of 57.+ -. 2.6% (FIG. 2). And the high protein milk base with the protein concentration of 6.0g/100mL has the water holding capacity of 48+/-2.1 percent (figure 2) of the yoghurt gel when the fermentation process is not treated by ultrasonic waves. The ultrasonication significantly increases the water holding capacity of the high protein yogurt gel at a protein concentration of 6.0g/100mL.
In the embodiment, the high-protein yogurt with the protein concentration of 6.0g/100mL has better sensory acceptability and better palatability in the gel softness degree after the ultrasonic treatment is adopted in the fermentation process, and has the typical greek yogurt styles of thick taste, thick and smooth viscosity and the like, and the sensory evaluation of the high-protein yogurt obtains 91+/-1 minutes (the sensory evaluation is divided into 100 minutes) (fig. 3). The high protein milk base with the protein concentration of 6.0g/100mL has poor sensory acceptability, hard taste and difficult breaking and stirring when the fermentation process is not carried out by adopting ultrasonic treatment, has obvious granular feel when being subjected to sensory tasting, has flat and slightly unsmooth section, and has the sensory evaluation of 69+/-1 minutes (the sensory evaluation is fully divided into 100 minutes) (figure 3). The ultrasonic treatment significantly improves the sensory acceptability of the high protein yoghurt with a protein concentration of 6.0g/100mL.
In the embodiment, the high protein yoghourt with the protein concentration of 6.0g/100mL is treated by ultrasonic wave in the fermentation process, and the viable count of lactobacillus of the high protein yoghourt is (8.65+/-0.57) multiplied by 10 8 (CFU/g). The high protein milk base with the protein concentration of 6.0g/100mL has the viable count of lactobacillus of (3.47+/-0.14) x 10 when the fermentation process does not adopt ultrasonic treatment 8 (CFU/g). The ultrasonic treatment obviously improves the viable count of the lactobacillus of the high-protein yoghourt with the protein concentration of 6.0g/100mL.
The foregoing description of the preferred embodiments of the application is not intended to be limiting, but rather is intended to cover all modifications, equivalents, alternatives, and improvements that fall within the spirit and scope of the application.
Claims (4)
1. The preparation method of the high-protein yoghourt is characterized by comprising the following steps of:
(1) Adding skimmed milk powder, whey concentrated protein powder and sucrose into fresh cow milk, dispersing, filtering to remove residue, homogenizing, and making into high protein milk base; the protein concentration of the fresh cow milk in the step (1) is 3.0g/100mL; skim milk powder: the mass ratio of the whey protein concentrate powder is 1:1; sucrose concentration was 6.0g/100mL; the protein concentration is 6.0g/100mL-10.0g/100mL;
(2) Heating the high-protein milk base prepared in the step (1) to 55 ℃ and homogenizing under high pressure twice;
(3) Heating the high-protein milk-based processed in the step (2) to 95 ℃, preserving heat for 5min for sterilization treatment, cooling to 42 ℃, inoculating an activated lactobacillus starter for fermentation, applying high-intensity ultrasonic intermittent treatment when the pH of the high-protein milk-based fermentation liquid is reduced to 6.0, stopping ultrasonic waves when the pH of the high-protein milk-based fermentation liquid is reduced to 5.0, continuing fermentation for 0.5-1h, taking out when the pH of the high-protein milk-based fermentation liquid is reduced to 4.6, cooling in a refrigerator at 4 ℃, and stopping fermentation to obtain the high-protein yoghourt; the conditions of the high-intensity ultrasonic intermittent treatment in the step (3) are as follows: the frequency of the ultrasonic equipment is 30KHz, the power is 200W, the ultrasonic probe is positioned 30mm below the liquid surface of the high protein milk base, the ultrasonic treatment is carried out for 0.3s, the interval is 1.7s, and each 2s is a period; the lactobacillus starter in the step (3) is lactobacillus bulgaricus: mixing streptococcus thermophilus according to a mass ratio of 1:1; and (5) inoculating the activated lactobacillus starter for post-fermentation for 5-7h.
2. The method for preparing high protein yogurt according to claim 1, characterized in that: in the two high-pressure homogenization in the step (2), the first homogenization pressure is 25MPa, and the second homogenization pressure is 8MPa.
3. A high protein yoghurt prepared by the process of any one of claims 1 to 2.
4. A high protein yoghurt as claimed in claim 3, wherein: the protein concentration in the high protein yoghurt is 6.0. 6.0g/100mL-10.0g/100mL.
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| WO2019096532A1 (en) * | 2017-11-15 | 2019-05-23 | Arcelik Anonim Sirketi | Ultrasonic yogurt machine |
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| CN111264618A (en) * | 2020-03-23 | 2020-06-12 | 佛山科学技术学院 | Pawpaw yoghourt and preparation method thereof |
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| WO2019096532A1 (en) * | 2017-11-15 | 2019-05-23 | Arcelik Anonim Sirketi | Ultrasonic yogurt machine |
| CN109924257A (en) * | 2019-04-12 | 2019-06-25 | 黑龙江完达山林海液奶有限公司 | Low fat high-protein yoghourt and preparation method thereof |
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