CN112314706A - Passion fruit fermented bean curd flavored yogurt and preparation method thereof - Google Patents
Passion fruit fermented bean curd flavored yogurt and preparation method thereof Download PDFInfo
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- CN112314706A CN112314706A CN202011071345.8A CN202011071345A CN112314706A CN 112314706 A CN112314706 A CN 112314706A CN 202011071345 A CN202011071345 A CN 202011071345A CN 112314706 A CN112314706 A CN 112314706A
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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
- A23C9/1307—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
- A23C9/133—Fruit or vegetables
Abstract
The invention relates to passion fruit fermented bean curd flavored yoghourt and a preparation method thereof. Specifically, the invention relates to a method for preparing passion fruit and fermented bean curd flavored yoghourt, wherein the flavored yoghourt is prepared by taking passion fruit additives and fermented bean curd additives as raw materials. The invention also relates to the passion fruit fermented bean curd flavored yoghourt prepared by the method. The flavor yoghourt has the following advantages: has the double flavors of fermented bean curd and passion fruit, high water holding capacity and high content of microorganisms; the color is uniform and consistent, and the color is light yellow; the texture is uniform, no bubble, no layering, no clot, no whey precipitation and moderate viscosity; the taste is fine and soft, smooth and tasty, and the sour and sweet taste is moderate; thick texture, good taste and stable texture.
Description
Technical Field
The invention relates to the technical field of deep processing of yoghourt products, and particularly relates to a fermented bean curd passion fruit flavored yoghourt product and a preparation method thereof.
Background
With the continuous progress of society, the consumption concept of people on healthy diet is also changed; and along with the improvement of living standard, people not only have higher requirements on the nutrition of food. The yoghourt is more and more popular among people as a health food with high nutritional value, and particularly, the yoghourt not only is a high-quality protein source, but also can meet the requirement of reducing the intake of carbohydrates and can meet the weight-losing requirement of high-protein and low-carbohydrate intake. According to big data research, the yogurt develops quite rapidly in the world, and is a mainstream direction for dairy product development nowadays. Anmulxi yogurt like illicit milk has created 170 billion turnover in the past year, an unprecedented explosion data.
Moreover, at present, people not only pay attention to the nutritional value of the yogurt, but also pursue the flavor experience of the yogurt to present a diversified trend. According to market information, the increase of new varieties of the yoghourt is more than 30% in recent 10 years. Therefore, the development of a nutritional healthy yoghourt product with unique flavor, especially a flavored yoghourt, has a wide market prospect.
The flavored yogurt is a product prepared by taking raw milk or milk powder as a raw material, adding some flavor substances into the raw milk or milk powder, sterilizing and fermenting. Compared with the common yoghurt, the flavored yoghurt has very high nutritional value, and can promote the digestion and absorption of human bodies due to the action of lactic acid bacteria besides being rich in various nutritional ingredients. In addition, the yoghourt can also inhibit the growth of intestinal saprophytic bacteria, so that the human body is prevented from being harmed by certain toxins.
The flavor yoghourt is divided into two main types of set-type yoghourt and stirring type yoghourt. The solidified flavor yoghourt is prepared by adding flavor substances into raw milk, pasteurizing and adding zymophyte for fermentation. The stirring type flavor yoghourt is prepared by mixing flavor substances into the yoghourt after the raw material milk is fermented. In addition, in the market, the flavor yogurt is mainly divided into fruit-flavor yogurt, vegetable yogurt and cereal yogurt. Furthermore, through research and study, the present inventors found that various flavored yogurts are mainly concentrated on three types, fruit-flavored yogurts, vegetable yogurts, and cereal yogurts. However, from a product level, the first more experienced drinks, such as spicy yogurt, are highly sought after by young people, just like mustard-flavored leisure snacks.
The fermented bean curd is an original seasoning in China and comprises red fermented bean curd, green fermented bean curd, white fermented bean curd, soy sauce fermented bean curd, flower color fermented bean curd and the like. It can be eaten alone, and can also be used for cooking dishes with unique flavor, and is a health food which is greatly worried by nutriologists like fermented soya beans and other bean products. The raw material of the dried bean curd is dried bean curd which is a bean product with high nutritive value originally, the protein content reaches 15 to 20 percent, and the dried bean curd is equivalent to meat and contains rich calcium. The fermented bean curd is fermented by the mould in the preparation process, so that the digestion and absorption rate of protein is higher, and the vitamin content is richer. Because the phytic acid in the beans is decomposed by the microorganisms, minerals such as iron, zinc and the like which are originally low in absorption rate in the soybeans are more easily absorbed by human bodies. Meanwhile, as the microorganisms synthesize the vitamin B12 which is not contained in common vegetable food, vegetarian people often eat fermented bean curd, and pernicious anemia can be prevented.
The fermented bean curd powder is a high-quality seasoning with high protein, low fat, high nutrition and unique flavor, contains more than 20 amino acids as well as fermented bean curd, has rich protein content, can be comparable with meat, and contains rich calcium. The fermented bean curd powder is concentrated powder prepared by spray drying fermented bean curd, and the fermented bean curd has higher protein digestibility and richer vitamin content than a bean product due to the fermentation of mould. In the previous researches, the fermented bean curd powder is used for hotpot condiment, sauce-stewed food and the like, but no fermented bean curd with acceptable flavor can be developed so far because the fermented bean curd or the fermented bean curd powder is added into the fermented bean curd as an additive auxiliary material to endow the fermented bean curd with unacceptable flavor. Specifically, adding fermented bean curd or fermented bean curd powder as an additive to yogurt is prone to the following problems: (1) the fermented bean curd has strong smell and heavy pungent smell, so that the fermented bean curd is difficult to neutralize; (2) the special flavor of the fermented bean curd cannot be maintained; (3) the water holding capacity of the yoghourt is reduced; (4) the content of microorganisms meeting the standard cannot be realized; (5) poor color and luster, difficult appetite increase; (6) the texture is not uniform, and layering, clotting or air bubbles are easy to occur, and even whey is separated out; (7) the mouthfeel is not good, and the delicate, soft, smooth and tasty mouthfeel of the yoghourt can not be maintained or improved; (8) the peculiar sourness of the yoghurt is not easy to keep, even the bitterness appears.
Therefore, in view of the high nutritional value of fermented bean curd or fermented bean curd powder, the fact that it has been widely accepted by consumers as a seasoning, and the fact that consumers pursue diversification of the flavors of yogurt more and more strongly, it is very necessary to develop yogurt having unique flavor of fermented bean curd, which can be accepted by consumers in the broad spectrum.
Disclosure of Invention
In order to solve one or more technical problems, the inventor prepares the passion fruit fermented bean curd flavored yoghourt by organically combining the fermented bean curd additive and the passion fruit additive which have completely different flavors by trying different ingredient combinations.
Briefly, the present invention provides in a first aspect a method of preparing a passion fruit fermented bean curd flavored yogurt,
the method takes passion fruit additive and fermented bean curd additive as raw materials to prepare the flavored yoghourt.
In a second aspect, the invention provides passion fruit fermented bean curd flavored yogurt prepared by the method of the first aspect of the invention.
Compared with the prior art, the invention has the following beneficial technical effects:
(1) has dual flavors of fermented bean curd and passion fruit. The passion fruit can well cover the heavy pungent smell of the fermented bean curd and well fuse with the unique flavor of the fermented bean curd, so that the flavored yogurt has the unique salty flavor of the fermented bean curd and the unique sour and sweet taste of the passion fruit.
(2) Has high water-holding capacity. The water holding capacity of the preserved beancurd passion fruit flavored yoghourt is 85.90 percent and is obviously greater than 50.30 percent of the water holding capacity of the pure yoghourt, so that the water holding capacity of the flavored yoghourt is good. The water holding capacity is one of important indexes of the yogurt quality, the value reflects the gel condition of the yogurt, the high water holding capacity indicates that the mesh structure in the yogurt is more compact, and the low water holding capacity or the whey precipitation indicates that the three-dimensional mesh gel structure in the yogurt is unstable, so that the water is not easily wrapped in the gel system, and the whey is more easily precipitated, thereby affecting the yogurt quality. The inventors have surprisingly found that the addition of passion fruit powder and fermented bean curd powder results in a significant improvement in the water holding capacity of the resulting flavored yoghurt, probably due to the fact that the protein network structure becomes more compact as a result of the increased sugar and protein content associated with their addition.
(3) Has a standardized microbial content of 3.54 × 10 total lactic acid bacteria8CFU/m L, reaching more than or equal to 1.0 multiplied by 106The national Standard requirements of CFU/m L.
(4) The flavor of the fermented milk is unique to yoghourt, the flavor of the fermented bean curd is good, and the flavor of the passion fruit is moderate; the color is uniform and consistent, and the color is light yellow; the texture is uniform, no obvious air bubbles, no layering, no coagulum, no whey separation and moderate viscosity are generated; the taste is fine and soft, smooth and tasty, and the sour and sweet taste is moderate; thick texture, good taste and stable texture.
Drawings
FIG. 1 shows total ion flow of aroma components of fermented bean curd passion fruit flavor yoghourt.
Detailed Description
The following is a detailed description of the embodiments of the present invention, but the present invention is not limited to these embodiments, and any modifications or substitutions in the basic spirit of the embodiments are included in the scope of the present invention as claimed in the claims.
As described above, the present invention provides in a first aspect a method for preparing a passion fruit fermented bean curd flavored yogurt, which uses passion fruit additive and fermented bean curd additive as raw materials to prepare the flavored yogurt.
In some preferred embodiments, the passion fruit additive is added in an amount of 0.3-0.9% (e.g., 0.4, 0.5, 0.6, 0.7, or 0.8%) based on the total mass of all raw materials used to make the passion fruit fermented bean curd flavored yogurt; the addition amount of the fermented bean curd additive is 0.1-0.5% (e.g. 0.2, 0.3 or 0.4%), preferably 0.3-0.5%.
In other preferred embodiments, the passion fruit additive is passion fruit powder. Preferably, the passion fruit powder is powder prepared by spray drying passion fruit juice and/or passion fruit powder prepared by passion fruit essence, such as passion fruit powder produced by Guangzhou Zengcheng integrated food factory.
In other preferred embodiments, the fermented bean curd additive is fermented bean curd powder, which can be concentrated powder prepared by spray drying fermented bean curd. Preferably, the fermented bean curd additive is faint scent fermented bean curd powder and/or heavy fermented bean curd powder, for example, the fermented bean curd powder produced by Shaanxi Guben Biotech limited.
In the present application, the starter used to prepare the passion fruit fermented bean curd flavored yogurt can be a starter conventionally used in the art. In other preferred embodiments, the flavored yogurt is a set yogurt or a stirred yogurt, preferably a set yogurt; more preferably, the strain in the leavening agent used in the set yogurt is one or more of Streptococcus thermophilus (Streptococcus thermophilus) and Lactobacillus bulgaricus (Lactobacillus delbrueckii subsp. For example, the leavening agent may be a type 903 leavening agent manufactured by cohansen limited.
In other preferred embodiments, the yogurt material used to prepare the yogurt comprises raw milk, protein powder, and a sweetener; preferably, the raw materials of the yogurt comprise, by mass, the following components: 80-85% of raw milk, 3-5% of whey protein powder and 6-8% of sweetening agent.
In other preferred embodiments, the raw milk is raw fresh milk and/or reconstituted milk.
In other preferred embodiments, the sweetener is selected from one or more of the group consisting of acesulfame k, aspartame, white sugar, sucralose, high fructose syrup, and fructose.
In other preferred embodiments, the protein powder is whey protein powder.
In other preferred embodiments, the method comprises the steps of:
(1) mixing, homogenizing and sterilizing yogurt raw materials for preparing the yogurt to obtain a fermentation substrate;
(2) adding a fermented bean curd additive and a passion fruit additive into the fermentation substrate, and then inoculating a fermentation agent for fermentation to obtain fermented milk;
(3) and (4) refrigerating and after-ripening the fermented milk to obtain the flavored yoghourt.
In other preferred embodiments, the method further comprises the steps of cooling the fermented milk and mixing and filling before cold storage and after-ripening.
In other preferred embodiments, in step (1):
preheating raw milk, preferably, the preheating temperature is 50-60 ℃;
the homogenizing pressure is 10 to 20 MPa; and/or
The sterilization temperature of the sterilization is 85-95 ℃, preferably 90 ℃, and the sterilization time is 4-6 minutes, preferably 5 minutes.
In other preferred embodiments, in step (2), the fermentation substrate is cooled and then inoculated into the starter for fermentation, and the cooled temperature is 37 to 42 ℃.
In other preferred embodiments, the starter is inoculated at a temperature of 40 to 42 ℃.
In other preferred embodiments, in step (3), the cold storage after-ripening is performed by: the refrigeration temperature is from 2 to 4 ℃ and the after-ripening time is from 12 to 24 hours, for example 18 hours.
In some specific embodiments, the preparation method of the passion fruit fermented bean curd flavored yogurt can comprise the following steps: (1) preheating raw milk; (2) homogenizing; (3) raw milk sterilization; (4) preparing ingredients (preserved beancurd powder, whey protein powder and sweetening agent, passion fruit powder as auxiliary material); (5) filtering; (6) sterilizing the ingredients; (7) cooling (42 ℃); (8) inoculating; (9) fermenting (42 deg.C, 8 h); (10) stirring; (11) after cold storage, the mixture was cooked (4 ℃ C., 12 hours).
In a second aspect, the invention provides passion fruit fermented bean curd flavored yogurt prepared by the method of the first aspect of the invention.
In some specific embodiments, the preparation operation steps of the passion fruit fermented bean curd flavored yogurt product are as follows:
(1) preheating raw milk; (2) homogenizing; (3) raw milk sterilization; (4) preparing ingredients (preserved beancurd powder, protein powder, sweetening agent, passion fruit powder as auxiliary material); (5) filtering; (6) sterilizing the ingredients; (7) cooling (e.g., to 42 ℃); (8) inoculating; (9) fermentation (e.g., at 42 ℃ for 8 hours); (10) stirring; (11) after-ripening in cold storage (e.g. 12 hours at 4 ℃). In the step (1), the preheating temperature may be 50 to 60 ℃. In the step (2), the homogenizing pressure can be 10-20 MPa, and the homogenizing operation is carried out on the preheated fresh milk by adopting the homogenizing pressure. In step (4), the compounding may be performed as follows: weighing 6-8 mass% of sweetening agent, 0.3-0.5 mass% of fermented bean curd powder, 0.1-0.5 mass% of passion fruit powder and 3-5 mass% of whey protein powder, adding into the homogenized fresh milk, and stirring while pouring. In step (6), pasteurization can be adopted for sterilization: after the solute is completely dissolved, the vessel is sterilized by steam sterilization at, for example, 90 ℃ for 5 minutes. In the step (7), the inoculation operation can be performed by cooling to 37-42 ℃ after the sterilization is completed. In the inoculation and fermentation in the step (9), the operation is carried out under the aseptic condition, after the sterilization mixed emulsion is cooled, the zymocyte strains which are activated in advance are inoculated into the cooled raw materials, and then the materials are fully and uniformly stirred. The raw materials are filled into bottles which are sterilized in advance, and after bottling, the fermentation is carried out for 8 to 10 hours at 42 ℃. In the stirring in step (10), an aseptic operation should be performed, and for example, the fermented milk may be sufficiently stirred with an edible stirring bar to reduce its viscosity. In the cold storage after-ripening in the step (11), the fermented and stirred yogurt can be cooled and stored in a refrigerator at 2-4 ℃ for 16h to obtain the yogurt.
The invention increases the product types of the flavored yoghourt, and the product can not be added with any artificial preservative, thereby having good flavor and health-care function. Moreover, the protein of the preserved beancurd has higher digestibility and higher vitamin content than the bean products. In addition, the fermented bean curd and the passion fruit are added into the yoghourt, so that the yoghourt product is natural, high in quality and high in content of protein sources, mineral substances, multiple vitamins and other nutrient substances, and the nutritive value and the health-care effect of the yoghourt are greatly improved.
Examples
The invention will be further illustrated by the following examples, to which, however, the scope of the invention as claimed is not limited.
The main materials and reagents used in the examples of the present application are shown in table 1.
TABLE 1 Main materials and reagents
The main instrumentation used in the examples of the present application is seen in table 2.
TABLE 2 Instrument Equipment
| Name (R) | Model number | Manufacturer of the product |
| PH meter | FE20Mettler | Mettler Toledo instruments (Shanghai) Co.,Ltd. |
| Electric heating constant temperature water bath | HWS-24 | SHANGHAI YIHENG INSTR Co.,Ltd. |
| Homogenizer | SHANGHAI YIHENG INSTR Co.,Ltd. | |
| Constant temperature incubator | HHB11 | Tianjin North China Instrument Co., Ltd |
| Vertical pressure steam sterilizing pot | YXQ-LS-50S11 | Shanghai Bowen realty Co Ltd medical equipment factory |
| Refrigerator with a door | BCD-268H | Haier group |
| Electronic balance | JM-B | Yao city Jingming weighing and checking equipment Limited |
| Constant temperature water bath kettle | HY3C | ZHENGZHOU GREATWALL SCIENTIFIC INDUSTRIAL AND TRADING Co.,Ltd. |
| Gas chromatography-mass spectrometer | CAQ | Vair corporation of America |
Preparation of fermented bean curd flavored yoghourt
Process flow of fermented bean curd flavored yoghourt
Fresh milk → preheating → homogenizing → raw milk sterilization → ingredient (powdered bean curd, albumen powder, white granulated sugar, auxiliary materials) → filtration → ingredient sterilization (90 ℃, 10min) → cooling (42 ℃) → inoculation → fermentation (42 ℃, 8h) → stirring → after-ripening in refrigeration (4 ℃,12 h) → fermented bean curd flavor yogurt.
(II) operation steps of fermented bean curd flavor yoghourt
(1) Preheating and homogenizing: adjusting the temperature and time of the water bath, heating to 50 ℃, preheating for 5min, adjusting the pressure of a homogenizer to 10MPa, accurately measuring fresh milk, and homogenizing the preheated fresh milk;
(2) preparing mixed emulsion: weighing 6% of white granulated sugar, 3% of fermented bean curd powder, 5% of protein powder and passion fruit powder, uniformly mixing, adding into the homogenized fresh milk, and stirring while pouring.
(3) And (3) filtering: cooling to room temperature after the emulsion is mixed uniformly, and filtering with edible gauze;
(4) pasteurization and cooling[6]: after the solute is completely dissolved, sterilizing for 10min at 90 deg.C with a steam sterilizer. After sterilization, the mixture was cooled to 42 ℃ to perform the inoculation operation.
(5) Inoculation and fermentation[7]: operating under the aseptic condition, after the sterilized mixed emulsion is cooled, inoculating the pre-activated zymocyte strains into the cooled raw materials, and then fully and uniformly stirring. The raw materials are filled into bottles which are sterilized in advance, and after bottling, the fermentation is carried out for 8h at 42 ℃.
(6) Stirring: and (4) performing aseptic operation, and fully stirring the fermented milk by using an edible stirring rod to reduce the viscosity of the fermented milk.
(7) And (3) cold storage and after-ripening: and cooling the fermented and stirred yogurt, and storing the yogurt in a refrigerator at 4 ℃ for 16h to obtain the yogurt.
Secondly, determining preparation conditions of fermented bean curd flavored yoghourt
Selection of raw materials
The fermented bean curd powder has strong pungent smell, so that the inventor selects to add a seasoning additive into the fermented bean curd flavored yoghourt. The inventor selects several common materials with grain, vegetable and fruit flavors for flavoring the flavored yogurt, and therefore selects pumpkin powder, purple sweet potato powder, spinach powder, carrot powder and passion fruit powder to neutralize the pungent smell of the fermented bean curd powder.
(II) determination of the recipe
(1) Determination of addition amount of preserved beancurd powder: through preliminary experiments, the inventor selects five gradients of 0.1%, 0.2%, 0.3%, 0.4% and 0.5% to perform single-factor experiments, and determines the optimal addition amount of the fermented bean curd powder by taking sensory scores as indexes.
(2) Selecting auxiliary materials: respectively adding pumpkin powder, purple sweet potato powder, spinach powder, carrot powder and passion fruit powder into fermented bean curd yoghourt, determining an additive substance with the best taste according to sensory evaluation,
(3) determination of the addition amount of the auxiliary materials: through preliminary experiments, four gradients of 0.3%, 0.5%, 0.7% and 0.9% are set for single-factor experiments, and the optimal addition amount is determined by taking sensory scores as indexes.
Third, detection method
Measurement of physical and chemical indexes
(1) Measurement of pH: and (4) measuring the fermented bean curd passion fruit flavor yoghourt by using a pH meter, continuously measuring for seven days from the first day of yoghourt fermentation, and recording the pH measurement result.
(2) Measurement of water holding capacity: taking two groups of samples, one group of the samples is pure yoghourt without additives, the other group of the samples is fermented bean curd passion fruit flavor yoghourt, measuring the samples in each group for three times, taking an average value, and judging the stability of the system by taking the water holding capacity as an index. Looking up the literature, adding 100mL of finished yogurt into a centrifuge tube, and recording the mass of the centrifuge tube as W1The mass after adding the yoghurt is recorded as W2Centrifuging at 6000r/min for 10min, standing for 10min, and removing supernatant, wherein the mass is recorded as W3。
The water binding capacity calculation formula is as follows: m ═ W3-W1)/(W2-W1)×100％。
Sensory evaluation of fermented bean curd and passion fruit flavored yogurt
And selecting 20 panelists to perform sensory evaluation on the preserved beancurd passion fruit flavor yoghourt samples, wherein the sensory quality scoring standard is shown in a table 3.
TABLE 3 yogurt organoleptic Scoring criteria
(III) determination of total number of lactic acid bacteria in fermented bean curd and passion fruit flavored yoghourt
In the experiment, the number of lactic acid bacteria in the passion fruit flavor yoghourt of the fermented bean curd is detected and counted according to a method of a lactic acid bacteria culture Medium (MRS) in the national standard GB 4789.35-2016 (food safety national standard food microbiological inspection lactobacillus test), a proper amount of yoghourt sample is taken and coated and inoculated into the MRS culture medium, and the number of bacterial colonies is measured after culturing for 48 hours at 37 ℃.
(IV) measurement of flavor substance
And (3) determining volatile substances in the fermented bean curd passion fruit flavored yoghourt by adopting a gas chromatograph-mass spectrometer. The experiment used a solid phase microextraction method (SPME): when the extraction head is aged for the first time, the aging temperature is 250 ℃; putting a certain amount of yoghourt into a headspace bottle, and putting the headspace bottle into a water bath at 45 ℃ for solid-phase micro-extraction. After 30 minutes, the extraction head was pulled out and inserted into the injector of the gas chromatograph to analyze the extracted components, and the data was measured, collected and analyzed.
Fourth, result and discussion
(one) determination of the recipe
1. Determination of the amount of addition of fermented bean curd powder
According to sensory evaluation, when the addition amount of the preserved beancurd powder is 0.1% and 0.2%, the flavor of the preserved beancurd in the yoghourt is light, and the requirement of the yoghourt with special flavor cannot be met, when the addition amount of the preserved beancurd powder is 0.3%, the flavor of the preserved beancurd in the yoghourt is moderate, and when the addition amount of the preserved beancurd powder is 0.4% and 0.5%, the preserved beancurd in the yoghourt has thick smell, increased concentration and heavier pungent smell, and is difficult to accept by evaluation group members, and the results are shown in table 4.
TABLE 4 Fulvic powder adding amount scoring table for different concentrations
| Concentration of | 0.2％ | 0.3％ | 0.4％ | 0.5％ |
| Score of | 75 | 85 | 79 | 70 |
2. Selection of auxiliary materials
According to the description of sensory evaluators, No. 2 and No. 3 have strange and different tastes and unacceptable colors, and No. 1 and No. 4 have lighter tastes, and if the odor of the preserved beancurd needs to be neutralized, a larger amount of the taste needs to be added, so that the precipitation is increased, compared with the five types of fermented beancurd, the five types of fermented beancurd have the best flavor, no peculiar smell and little precipitation, and the results are shown in Table 5.
TABLE 5.5 Scoring Table for flavor substances
| Serial number | 1 | 2 | 3 | 4 | 5 |
| Additive substance | Pumpkin powder | Purple sweet potato powder | Spinach powder | Carrot powder | Passion fruit powder |
| Score of | 75 | 75 | 72 | 80 | 90 |
3. Determination of the amount of auxiliary materials added
According to the description of a sensory evaluator, when the addition amount of the passion fruit powder is 0.3%, the flavor of the preserved beancurd is light and cannot be neutralized or is difficult to neutralize, and when the addition amount of the passion fruit powder is 0.5%, the flavor of the preserved beancurd and the flavor of the passion fruit are well fused, so that the preserved beancurd has the sour and sweet taste of the passion fruit and the salty flavor of the preserved beancurd powder. When the addition amount of the passion fruit powder is 0.7% and 0.9%, most of the flavor of the fermented bean curd is covered by the passion fruit taste, and the special flavor of the fermented bean curd in the yogurt is not easily reflected, and the result is shown in table 6.
TABLE 6 Passion fruit powder addition amount scoring table for different concentrations
| Concentration of | 0.3％ | 0.5％ | 0.7％ | 0.9％ |
| Score of | 72 | 75 | 85 | 79 |
(II) determination results of physical and chemical indexes of fermented bean curd passion fruit flavor yoghourt
1. pH measurement result of fermented bean curd and passion fruit flavored yoghourt
The pH was measured for 7 consecutive days starting from the first day of yoghurt fermentation and the results are given in table 7 below.
TABLE 7 pH measurement of fermented bean curd passion fruit flavored yogurt
| Number of days | 1 | 2 | 3 | 4 | 5 | 6 | 7 |
| pH | 4.24 | 4.21 | 4.19 | 4.1 | 4.04 | 3.94 | 3.94 |
As can be seen from the data in the table, the fermentation of the fermented bean curd passion fruit flavor yoghourt conforms to the change of pH in the fermentation process of the common yoghourt.
2. Measurement result of Water holding force
The water holding capacity of the fermented bean curd passion fruit flavored yoghourt sample is 85.90%, and the water holding capacity of the pure yoghourt is 50.30%. Therefore, the water holding capacity of the preserved beancurd passion fruit flavored yoghourt is obviously larger than that of pure yoghourt.
The water holding capacity is one of important indexes of the yogurt quality, the value reflects the gel condition of the yogurt, the high water holding capacity indicates that the mesh structure in the yogurt is more compact, and the low water holding capacity or the whey precipitation indicates that the three-dimensional mesh gel structure in the yogurt is unstable, so that the water is not easily wrapped in the gel system, and the whey is more easily precipitated, thereby affecting the yogurt quality. The addition of passion fruit powder and fermented bean curd powder increases the content of sugar and protein, so that the protein network structure becomes more compact, and the water holding capacity is increased.
3. Determination result of microbial indexes of fermented bean curd passion fruit flavored yoghourt
The total number of the lactobacillus in the fermented bean curd passion fruit flavored yoghourt is 3.54 multiplied by 10 through measurement8CFU/m L, the national standard requirement is more than or equal to 1.0×106CFU/m L. Meets the requirements of GB 19302-.
4. Sensory index of fermented bean curd and passion fruit flavor yoghourt
Color: the color is uniform and consistent, and the color is light yellow; taste and smell: the flavor of the fermented milk is unique to yoghourt, the flavor of the fermented bean curd is good, and the flavor of the passion fruit is moderate; organization state: the texture is uniform, no obvious air bubbles, no layering, no coagulum, no whey separation basically and moderate viscosity are generated; the mouthfeel is as follows: fine and soft, smooth and tasty, and moderate sweet and sour.
5. Determination result of volatile substances in fermented bean curd and passion fruit flavored yoghourt
The results of measuring the flavor substances in the fermented bean curd passion fruit flavored yogurt according to the method of solid phase microextraction are shown in fig. 1 and table 8.
Table 8. fermented bean curd passion fruit flavored yoghourt volatile component GC-MS analysis result
The 48 compounds were identified by GC-MS separation, the main volatile species included 10 ketones, 2 aldehydes, 18 esters, 11 alcohols, 4 acidic compounds and 3 alkane compounds. These volatile components play an important role in the flavor of the preserved beancurd passion fruit flavored yogurt. For example, acetic acid has a weak sour taste; caproic acid has a fatty taste and a fragrant bitter almond taste; the ester and alkane compounds can add flavor to the yogurt.
As can be seen from the results in Table 8, the prepared fermented bean curd passion fruit flavor acid has a wide variety of volatile compounds and simple properties. However, different process conditions may produce complex interactions during the production process to impart different states to the yogurt, resulting in different volatile compounds.
The ketones are generally produced by a series of chemical reactions of unsaturated fatty acids or amino acids in the air or by the metabolism of lactic acid bacteria. The diacetyl is high in content, is an important flavor component in the yoghourt and has a thick butter taste; 3-hydroxy-2-butanone and again 2, 3-pentanedione, has a creamy flavor and is accompanied by a faint scent of nuts.
The aldehydes are typical flavor substances in the yoghourt and endow the yoghourt with pleasant faint scent, wherein acetaldehyde is one of very important ingredients in the yoghourt, but accounts for a lower proportion in the commercially available yoghourt.
The aroma of alcohol is less perceived in yogurt and therefore contributes less to the flavor of yogurt. Alcohols are converted to acids by some redox reactions and are also the main material in yoghurt flavour.
The esters play an important role in the yoghourt, the fat in the cow milk contributes to the generation of the esters through the hydrolysis of fatty acid and the metabolism of microorganisms, and generally, the esters have high flavor perception in the yoghourt and have a great effect on the formation of the yoghourt flavor. In the yoghurt sold in the market, the ester substances with higher content comprise methyl palmitate, methyl oleate, methyl linoleate and dioctyl adipate, wherein the dioctyl adipate has the highest content, and the faint scent of yoghurt fruits is brought.
The acid substance is contained in the yogurt, and the volatile acid compound is generated in the metabolic process of the lactic acid bacteria, wherein acetic acid, butyric acid, caproic acid, heptanoic acid, caprylic acid, capric acid, lauric acid and palmitic acid are detected. They impart a more refreshing mouthfeel to the yoghurt.
In addition, the characteristic substances of fermented bean curd, such as (Z, Z) -9, 12-octadecadienoic acid ethyl ester, linalool, 9-hexadecenoic acid ethyl ester, and the like, are also detected.
The optimum formulation was determined by the above test as follows: the addition amount of the fermented bean curd powder in the yogurt is 0.3%, the passion fruit powder is finally selected as an auxiliary material of the fermented bean curd yogurt through sensory evaluation, and the addition amount of the passion fruit powder is determined to be 0.5% through a single-factor experiment, so that the optimal formula of the fermented bean curd and passion fruit flavored yogurt is obtained. The fermented bean curd passion fruit flavored yogurt prepared by the method has the advantages of uniform color, light yellow color, proper sour and sweet taste, fine and smooth tissue, no whey separation, unique flavor of fermented bean curd and special fruit flavor of passion fruit, sensory evaluation of 92 points, pH value meeting the normal fermentation process of the yogurt, and physical and chemical indexes and microbial indexes meeting the national standards. The scope of protection of the invention is not limited to the preferred embodiments described above.
Finally, it should be noted that the above examples and experimental examples are only for further illustration and understanding of the technical solutions of the present invention, and are not to be understood as further limitations of the technical solutions of the present invention, and the invention which does not highlight essential features and significant advances made by those skilled in the art still belongs to the protection scope of the present invention.
Claims (10)
1. The method for preparing the passion fruit and preserved bean curd flavored yoghourt is characterized in that the passion fruit additive and the preserved bean curd additive are used as raw materials to prepare the flavored yoghourt.
2. The method according to claim 1, wherein the passion fruit additive is added in an amount of 0.3-0.9% and the fermented bean curd additive is added in an amount of 0.1-0.5% based on the total mass of all raw materials used for preparing the passion fruit fermented bean curd flavored yogurt.
3. The method according to claim 1 or 2, characterized in that:
the passion fruit additive is passion fruit powder, preferably powder prepared by spray drying passion fruit juice and/or passion fruit powder prepared by passion fruit essence; and/or
The fermented bean curd additive is fermented bean curd powder, and preferably faint scent fermented bean curd powder and/or full-bodied fermented bean curd powder.
4. The method of claim 1,
the flavored yogurt is set yogurt or stirred yogurt, preferably set yogurt; more preferably, the strain in the leavening agent used in the set yogurt is one or more of Streptococcus thermophilus (Streptococcus thermophilus) and Lactobacillus bulgaricus (Lactobacillus delbrueckii subsp.
5. The method of claim 1, wherein the yogurt material used to prepare the yogurt comprises raw milk, protein powder, and a sweetener; preferably, the raw materials of the yogurt comprise, by mass, the following components: 80-85% of raw milk, 3-5% of albumen powder and 6-8% of sweetening agent.
6. The method of claim 5, wherein:
the raw milk is fresh milk and/or reconstituted milk;
the sweetener is selected from one or more of acesulfame potassium, aspartame, white granulated sugar, sucralose, high fructose syrup and fructose; and/or
The albumen powder is whey albumen powder.
7. Method according to any one of claims 1 to 6, characterized in that it comprises the following steps:
(1) mixing, homogenizing and sterilizing yogurt raw materials for preparing the yogurt to obtain a fermentation substrate;
(2) adding a fermented bean curd additive and a passion fruit additive into the fermentation substrate, and then inoculating a fermentation agent for fermentation to obtain fermented milk;
(3) and (4) refrigerating and after-ripening the fermented milk to obtain the flavored yoghourt.
8. The method according to claim 7, further comprising the step of cooling and mix-filling the fermented milk prior to after-ripening under refrigeration.
9. The method according to claim 7 or 8, wherein in step (1):
preheating raw milk, preferably, the preheating temperature is 50-60 ℃;
the homogenizing pressure is 10 to 20 MPa;
the sterilization temperature of the sterilization is 85-95 ℃, the sterilization is preferably 90 ℃, and the sterilization time is 4-6 minutes, preferably 5 minutes;
in the step (2), the fermentation substrate is cooled and inoculated with the leaven for fermentation, and the cooled temperature is 37 to 42 ℃;
the inoculation temperature of the leavening agent is 40-42 ℃;
the cold storage after-ripening is carried out in the following way: the refrigeration temperature is 2 to 4 ℃, and the after-ripening time is 12 to 24 hours.
10. Passion fruit fermented bean curd flavored yogurt prepared according to the method of any one of claims 1 to 9.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103141574A (en) * | 2013-03-27 | 2013-06-12 | 湖南农业大学 | Processing method of deodorized soybean milk and cow milk compound yogurt |
| CN105192063A (en) * | 2015-11-13 | 2015-12-30 | 廖广有 | Passiflora edulis yoghourt |
| CN105379838A (en) * | 2015-11-23 | 2016-03-09 | 荣成恒顺海洋生物科技有限公司 | Fermented passion fruit yoghourt and preparation method thereof |
| CN105707237A (en) * | 2016-02-04 | 2016-06-29 | 谭强 | Passion fruit yoghourt and making method thereof |
| CN107094891A (en) * | 2017-06-30 | 2017-08-29 | 广西鹿寨县绿享科技有限责任公司 | A kind of passion fruit local flavor solidification type yoghourt and preparation method thereof |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103141574A (en) * | 2013-03-27 | 2013-06-12 | 湖南农业大学 | Processing method of deodorized soybean milk and cow milk compound yogurt |
| CN105192063A (en) * | 2015-11-13 | 2015-12-30 | 廖广有 | Passiflora edulis yoghourt |
| CN105379838A (en) * | 2015-11-23 | 2016-03-09 | 荣成恒顺海洋生物科技有限公司 | Fermented passion fruit yoghourt and preparation method thereof |
| CN105707237A (en) * | 2016-02-04 | 2016-06-29 | 谭强 | Passion fruit yoghourt and making method thereof |
| CN107094891A (en) * | 2017-06-30 | 2017-08-29 | 广西鹿寨县绿享科技有限责任公司 | A kind of passion fruit local flavor solidification type yoghourt and preparation method thereof |
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