CN112450279A - Friedel vegetable fat yogurt and preparation method thereof - Google Patents

Friedel vegetable fat yogurt and preparation method thereof Download PDF

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Publication number
CN112450279A
CN112450279A CN202011353853.5A CN202011353853A CN112450279A CN 112450279 A CN112450279 A CN 112450279A CN 202011353853 A CN202011353853 A CN 202011353853A CN 112450279 A CN112450279 A CN 112450279A
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yogurt
filde
fat
temperature
milk
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崇志文
王靖宇
龄南
张雨涵
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Nanjing Weigang Dairy Enterprise Co ltd
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Nanjing Weigang Dairy Enterprise Co ltd
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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
    • 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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins

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Abstract

The invention belongs to the technical field of food, and particularly relates to a Filde vegetable fat yogurt and a preparation method thereof. The yogurt comprises the following preparation raw materials in percentage by mass: 7-10% of skim milk powder, 3-4% of vegetable oil, 1-2% of milk protein powder, 6-9% of white granulated sugar, 0.5-2% of starch, 0.003-0.005% of lactic acid bacteria and the balance of water. The Filde plant fat yogurt can reduce the health risk of animal fat intake, and the proportion of protein and fat in the dairy product can be flexibly recombined according to the needs of the product, thereby reforming the texture, the taste and the flavor of the Filde plant fat yogurt, providing multiple feelings for consumers, developing new yogurt/modified milk product types, and simultaneously, the reasonable design of the formula can effectively control the cost of the product and relieve the contradiction between the supply and the demand of the milk source in the withering period.

Description

Friedel vegetable fat yogurt and preparation method thereof
Technical Field
The invention belongs to the technical field of food, and particularly relates to a Filde vegetable fat yogurt and a preparation method thereof.
Background
The nutrients in milk are mainly fat, protein and lactose, milk fat, although being a healthier fat in animal fat, still has some health risk factors, such as saturated fatty acids and cholesterol, as well as trace amounts of trans fatty acids, so the american heart association holds an unverified belief that the intake of saturated fat in animals on the diet should be minimized, and that an increase in unsaturated fat on the diet is advocated.
Vegetable fats have many advantages, such as being rich in unsaturated fatty acids, free of trans fatty acids, free of cholesterol, and having a richer taste and flavor. In the prior art, although a scheme of replacing the vegetable fat part with the milk fat in the milk is available, the prepared milk product has relatively poor texture, mouthfeel and flavor, and the prepared milk product has relatively high cost, so that the market popularization is not facilitated.
Disclosure of Invention
The invention aims to overcome the problems in the prior art and provide the Filde plant fat yogurt and the preparation method thereof, the Filde plant fat yogurt can reduce the health risk of animal fat intake, and the proportion of protein and fat in dairy products can be flexibly recombined according to the needs of the products, so that the texture, the taste and the flavor of the Filde plant fat yogurt can be reformed, the multiple feelings of consumers can be provided, the new yogurt/modified milk product types can be developed, meanwhile, the reasonable design of the formula can effectively control the cost of the products, and the contradiction between the supply and the demand of the milk sources in the dry period can be relieved.
In order to achieve the above purpose, the invention provides the following technical scheme:
the invention provides a Filde vegetable fat yogurt, which comprises the following preparation raw materials in percentage by mass: 7-10% of skim milk powder, 3-4% of vegetable oil, 1-2% of milk protein powder, 6-9% of white granulated sugar, 0.5-2% of starch, 0.003-0.005% of lactic acid bacteria and the balance of water.
Preferably, the lactic acid bacteria comprise any one of YF-L822, YF-L903 and YF-L904, and the effective viable count of the lactic acid bacteria is 1-9 x 108CFU/g。
Preferably, the protein content of the milk protein powder is 50-80%; the fat content of the vegetable oil is 95-100%, and the vegetable oil comprises palm oil.
The invention also provides a preparation method of the Filde plant fat yogurt in the scheme, which comprises the following steps:
(1) mixing and heating water, skimmed milk powder and milk protein powder, and standing to obtain a first mixture;
(2) mixing and shearing the first mixture and vegetable oil to obtain a second mixture;
(3) mixing the second mixture with white granulated sugar and starch, homogenizing, and sterilizing to obtain a fermentation base material;
(4) mixing the fermentation base material with lactobacillus, and fermenting to obtain the Filde plant fat yogurt.
Preferably, the heating mode in the step (1) comprises water circulation heating; the heating temperature is 50-55 ℃; the standing time is 20-30 min.
Preferably, the mixing in step (1) is performed under stirring conditions; the stirring time is 15-20 min, and the stirring speed is 50-100 rpm.
Preferably, the shearing temperature in the step (2) is 70-75 ℃, the shearing rotating speed is 8000-10000 rpm, and the shearing time is 10-15 min.
Preferably, the mixing in the step (3) is carried out under the condition of stirring, the stirring time is 10-15 min, and the stirring rotating speed is 50-100 rpm; the mixing temperature is 50-55 ℃.
Preferably, the homogenization temperature in the step (3) is 65-75 ℃, and the homogenization pressure is 18-20 MPa; the sterilization temperature is 93-97 ℃, the sterilization time is 280-320 s, and the sterilization finishing temperature is 41-46 ℃.
Preferably, the fermentation temperature in the step (4) is 38-44 ℃, and the final acidity of the fermentation is 70-75 DEG T. .
Has the advantages that:
the invention provides a Filde vegetable fat yogurt, which comprises the following preparation raw materials in percentage by mass: 7-10% of skim milk powder, 3-4% of vegetable oil, 1-2% of milk protein powder, 6-9% of white granulated sugar, 0.5-2% of starch, 0.003-0.005% of lactic acid bacteria and the balance of water. According to the Fischer-Tropsch fatty acid milk, the skim milk powder and the vegetable fat are compounded according to the characteristics of the vegetable fat, and the Fischer-Tropsch fatty acid milk is prepared through fermentation, wherein the proportion of protein and fat in the acid milk can be flexibly recombined according to the needs of products, so that the texture, the taste and the flavor of the Fischer-Tropsch fatty acid milk are reformed, and multiple feelings of consumers can be provided; compared with the common yogurt, the yogurt provided by the invention is rich in unsaturated fatty acid, trans-fatty acid and cholesterol, so that the health risk of animal fat intake is reduced; meanwhile, the reasonable design of the formula can effectively control the cost of the product and relieve the contradiction between supply and demand of the milk source in the period of dry milk.
Drawings
Fig. 1 is a taste test result of application example 1 of the present invention;
fig. 2 is a taste test result of application example 2 of the present invention;
fig. 3 shows the results of the taste test in application example 3 of the present invention.
Detailed Description
The invention provides a Filde vegetable fat yogurt, which comprises the following preparation raw materials in percentage by mass: 7-10% of skim milk powder, 3-4% of vegetable oil, 1-2% of milk protein powder, 6-9% of white granulated sugar, 0.5-2% of starch, 0.003-0.005% of lactic acid bacteria and the balance of water.
Unless otherwise specified, the present invention does not require any particular source of raw materials for the production of the felder plant yogurt, and commercially available products known to those skilled in the art may be used.
The Filde plant fat yogurt provided by the invention comprises 7-10% of skim milk powder, preferably 7-9% and more preferably 8% by mass. The invention preferably adopts the skim milk powder produced by the constant natural group.
The Filde plant fat yogurt provided by the invention comprises 3-4% of vegetable oil by mass percentage, and preferably 3.5%. In the present invention, the fat content of the vegetable oil is preferably 95% to 100%, and more preferably 100%, and the vegetable oil preferably includes palm oil. The invention preferably adopts high-quality palm oil produced by the AAK Nordic oil group. According to the invention, the palm oil with relatively low price is selected to be compounded with the skim milk powder, so that the cost of the product can be controlled, the whole milk powder can be replaced in the dry period, the contradiction between supply and demand in the dry period is solved, and the acceptability in the aspect of mouthfeel is high.
The Filde plant fat yogurt provided by the invention comprises 1-2% of milk protein powder, and preferably 1.5% by mass. In the invention, the protein content of the milk protein powder is preferably 50-80%, and more preferably 80%. The invention preferably adopts the defatted powder and the milk protein powder produced by the constant natural group. By controlling the protein content of the milk protein powder, the invention not only can reduce the using amount of the milk protein powder under the condition of meeting the requirement of protein so as to reduce the production cost, but also can increase the viscosity and the thick feeling of the yogurt, so that the prepared yogurt has better taste.
The Filde plant fat yogurt provided by the invention comprises 6-9% of white granulated sugar, preferably 7-8% of white granulated sugar, and preferably 7% of white granulated sugar.
The Filde plant fat yogurt provided by the invention comprises 0.5-2% of starch, preferably 1-1.5%, and preferably 1% by mass. The starch provided by the invention is used as a stabilizer, so that the vegetable oil can be more uniformly dispersed, the whole system is more stable, and the prepared yogurt is more stable. The starch of the invention is preferably tapioca starch produced by Yiruian food ingredients Limited.
The Filde plant fat yogurt provided by the invention comprises 0.003-0.005%, preferably 0.004% of lactic acid bacteria by mass percentage. In the invention, the lactic acid bacteria preferably comprise any one of YF-L822, YF-L903 and YF-L904, and the effective viable count of the lactic acid bacteria is preferably 1-9 x 108CFU/g. In the present invention, YF-L822 lactic acid bacteria produced by Hansen of Danmark family are preferably used. The examples of the present invention all employ the lactic acid bacterium. The lactic acid bacteria have the characteristic of low afteracidity, so that the prepared yogurt has better mouthfeel.
In the invention, the vegetable oil provides a strong fragrant taste and reduces the health risk of animal fat intake, the protein powder improves the texture of the whole product and enhances the stability, and the starch can make the product more stable.
According to the Fischer-Tropsch fatty acid milk, the skim milk powder and the vegetable fat are compounded according to the characteristics of the vegetable fat, and the Fischer-Tropsch fatty acid milk is prepared through fermentation, wherein the proportion of protein and fat in the acid milk can be flexibly recombined according to the needs of products, so that the texture, the taste and the flavor of the Fischer-Tropsch fatty acid milk are reformed, and multiple feelings of consumers can be provided; compared with the common yogurt, the yogurt provided by the invention is rich in unsaturated fatty acid, trans-fatty acid and cholesterol, so that the health risk of animal fat intake is reduced; meanwhile, the reasonable design of the formula can effectively control the cost of the product and relieve the contradiction between supply and demand of the milk source in the period of dry milk.
The invention also provides a preparation method of the Filde plant fat yogurt, which comprises the following steps:
(1) mixing and heating water, skimmed milk powder and milk protein powder, and standing to obtain a first mixture;
(2) mixing and shearing the first mixture and vegetable oil to obtain a second mixture;
(3) mixing the second mixture with white granulated sugar and starch, homogenizing, and sterilizing to obtain a fermentation base material;
(4) mixing the fermentation base material with lactobacillus, and fermenting to obtain the Filde plant fat yogurt.
The method comprises the steps of mixing and heating water, skim milk powder and milk protein powder, and standing to obtain a first mixture. In the invention, the preparation method of the first mixture preferably comprises the steps of mixing and heating the first water, the skim milk powder and the milk protein powder, and standing to obtain a first mixture; the mass ratio of the first water to the water is 1: 2.
In the present invention, the manner of mixing preferably includes mixing under stirring conditions; the stirring time is preferably 15-20 min, more preferably 15-18 min, and most preferably 15 min; the stirring speed is 50-100 rpm, more preferably 80-100 rpm, and most preferably 100 rpm; the heating mode preferably comprises water circulation heating; the heating temperature is preferably 50-55 ℃, more preferably 50-52 ℃ and most preferably 50 ℃; the standing time is preferably 20-30 min, more preferably 20-25 min, and most preferably 20 min. By controlling the stirring time and frequency, the invention not only can more uniformly mix the water, the skim milk powder and the milk protein powder, but also can reduce the energy consumption and save the production cost; in addition, the mode of water circulation heating is adopted, so that the skim milk powder and the milk protein powder can be dissolved more fully, and the subsequent fermentation is facilitated; finally, the defatted milk powder and the milk protein powder can be more fully hydrated and the tissue state is more delicate by the standing operation, so that the problem of serious powder taste caused by the material melting together with starch and white granulated sugar is avoided, and the prepared yogurt has better taste.
After the first mixture is obtained, the first mixture and the vegetable oil are mixed and sheared to obtain a second mixture. In the invention, the shearing temperature is preferably 70-75 ℃, more preferably 73-75 ℃ and most preferably 75 ℃; the rotation speed of the shearing is preferably 8000-10000 rpm, more preferably 8000-9000 rpm, and most preferably 8000 rpm; the shearing time is preferably 10-15 min, more preferably 10-12 min, and most preferably 10 min. The invention can break up the fat globules of the vegetable oil and ensure the dispersibility of the second mixture by controlling the temperature, the rotating speed and the time of the shearing.
After the second mixture is obtained, the second mixture is mixed with white granulated sugar and starch, homogenized and sterilized to obtain the fermentation base material. In the invention, the preparation method of the fermentation base material preferably further comprises the steps of mixing the second mixture with white granulated sugar and starch to obtain a third mixture; mixing the third mixture with second water, homogenizing, and sterilizing to obtain a fermentation base material; the mass ratio of the second water to the water is 1: 2.
In the present invention, the first mixing means preferably includes mixing under stirring; the stirring time is preferably 10-15 min, more preferably 10-12 min, and most preferably 10 min; the stirring speed is 50-100 rpm, more preferably 80-100 rpm, and most preferably 100 rpm; the temperature of the first mixing is preferably 50 to 55 ℃, more preferably 50 to 52 ℃, and most preferably 50 ℃. The preparation container for the first mixed material, the second mixed material and the third mixed material according to the present invention preferably includes a batching tank. The source of the dispensing tank is not limited in the present invention, and commercially available products known to those skilled in the art may be used.
In the invention, the homogenizing temperature is preferably 65-75 ℃, more preferably 65-70 ℃, and most preferably 70 ℃; the homogenizing pressure is preferably 18-20 MPa, and more preferably 20 MPa; the sterilization temperature is preferably 93-97 ℃, and more preferably 95 ℃; the time for sterilization is preferably 280-320 s, and more preferably 300 s; the sterilization finishing temperature is preferably 41-46 ℃, and more preferably 43 ℃. The homogenisation and sterilisation device according to the invention preferably comprises a buffer tank. The source of the buffer tank is not limited in the present invention, and commercially available products known to those skilled in the art may be used. By controlling the homogenizing temperature and pressure, the invention can reduce the fat globules in the fermented mixture and increase the surface area thereof, thereby increasing the casein adsorption capacity on the surface of the fat globules, increasing the specific gravity of the fat globules, reducing the floating capacity and further reducing the fat floating phenomenon.
After the fermentation base material is obtained, the fermentation base material and the lactic acid bacteria are mixed and fermented to obtain the Friedel-crafts vegetable fat yogurt. In the present invention, the preparation of the felder plant fat yogurt preferably further comprises: mixing the fermentation base material with lactobacillus, fermenting, cooling, packaging, and bottling to obtain the Filde plant fat yogurt.
In the invention, the fermentation temperature is preferably 38-44 ℃, more preferably 40-43 ℃, and most preferably 43 ℃; the terminal acidity of the fermentation is preferably 70-75 degrees T, more preferably 73-75 degrees T, and most preferably 75 degrees T; the cooling temperature is 15-25 ℃, more preferably 20-25 ℃, and most preferably 20 ℃. The fermentation apparatus of the present invention preferably comprises a fermentor. The source of the fermenter is not limited in the present invention, and commercially available products known to those skilled in the art may be used. By controlling the cooling temperature, the invention can avoid overhigh viscosity and great loss of the product caused by overhigh temperature and avoid the increase of the post-acid of the product and the influence on the taste of the product caused by overhigh temperature.
In the present invention, the equipment to be canned preferably comprises a can to be canned. The source of the cans to be filled is not limited in the present invention, and commercially available products known to those skilled in the art may be used.
In the present invention, the filling equipment preferably comprises a filling machine; the form of the filling machine preferably includes any one of a continuous cup, a paper cup, a plastic bottle, and a plastic pot. The source of the filling machine is not limited by the present invention, and commercially available products known to those skilled in the art may be used.
After the Filler butter yogurt is obtained by filling, the Filler butter yogurt is preferably refrigerated, and the refrigerated temperature is preferably 2-6 ℃.
In order to further illustrate the present invention, a felder plant yogurt and a method for preparing the same, which are provided by the present invention, will be described in detail with reference to the following examples, but they should not be construed as limiting the scope of the present invention.
Example 1
The Filde plant fat yogurt is prepared from the following components in percentage by mass: 7% of skim milk powder, 3% of palm oil, 1% of milk protein powder, 6% of white granulated sugar, 0.5% of starch, 0.003% of lactic acid bacteria and 82.497% of water.
The preparation method of the Filde plant fat yogurt comprises the following steps:
(1) 41.2485kg of water is added into the batching tank;
(2) heating water to 52 ℃, sequentially adding 7kg of weighed defatted powder and 1kg of milk protein powder, stirring for 20min at a constant temperature, standing for 25min, and rotating at the speed of 50 rpm; heating to 70 deg.C, adding 3kg palm oil, and shearing (shearing speed of 9000rpm for 12 min); cooling to 52 ℃, adding 6kg of white granulated sugar and 0.5kg of starch, and stirring (stirring time is 15min, stirring speed is 50rpm) to obtain a feed liquid;
(3) introducing the feed liquid obtained in the step (2) into a buffer tank, introducing the residual 41.2485kg of water, and fixing the volume;
(4) homogenizing and sterilizing after constant volume to obtain a fermentation base material; the homogenization temperature is 65 ℃, and the pressure is 20 MPa; the sterilization temperature is 93 ℃, the sterilization time is 320s, and the outlet temperature is 46 ℃ to obtain a fermentation base material;
(5) pouring the fermentation base material in the step (4) into a fermentation tank, adding 3g of lactic acid bacteria, fermenting at 46 ℃, controlling the acidity to be 70 DEG T at the end point of fermentation, cooling to 15 ℃, and introducing into the tank to be canned;
(6) the filling machine uses a 100g combined cup filling machine; after filling, obtaining the Filde vegetable fat yogurt;
(7) and (4) putting the Filde plant fatty acid milk in the step (6) into a cold storage at 2 ℃ for cold storage and waiting for delivery.
Example 2
The Filde plant fat yogurt is prepared from the following components in percentage by mass: 8% of skim milk powder, 3.5% of palm oil, 1.5% of milk protein powder, 7% of white granulated sugar, 1% of starch, 0.004% of lactic acid bacteria and 78.996% of water.
The preparation method of the Filde plant fat yogurt comprises the following steps:
(1) 39.498kg of water is added into the batching tank;
(2) heating water to 50 deg.C, sequentially adding weighed defatted powder 8kg and milk protein powder 1.5kg, stirring for 15min, standing for 20min at 100 rpm; heating to 75 deg.C, adding 3.5kg palm oil, and shearing (shearing speed of 8000rpm for 15 min); cooling to 50 ℃, adding 7kg of white granulated sugar and 1kg of starch, and stirring (stirring time is 10min, stirring speed is 100rpm) to obtain a feed liquid;
(3) introducing the feed liquid obtained in the step (2) into a buffer tank, introducing the residual 39.498kg of water, and fixing the volume;
(4) homogenizing and sterilizing after constant volume to obtain a fermentation base material; the homogenization temperature is 70 ℃, and the pressure is 19 MPa; the sterilization temperature is 95 ℃, the sterilization time is 300s, and the fermentation base material is obtained when the outlet temperature is 43 ℃;
(5) pouring the fermentation base material in the step (4) into a fermentation tank, adding 4g of lactic acid bacteria, fermenting at 43 ℃, controlling the acidity to be 75 DEG T at the fermentation end point, cooling to 20 ℃, and introducing into the tank to be filled;
(6) the filling machine uses a 100g combined cup filling machine; after filling, obtaining the Filde vegetable fat yogurt;
(7) and (4) putting the Filde plant fatty acid milk in the step (6) into a refrigeration house with the temperature of 4 ℃ for refrigeration and waiting for delivery.
Example 3
The Filde plant fat yogurt is prepared from the following components in percentage by mass: 10% of skim milk powder, 4% of palm oil, 2% of milk protein powder, 9% of white granulated sugar, 2% of starch, 0.005% of lactic acid bacteria and 72.995% of water.
The preparation method of the Filde plant fat yogurt comprises the following steps:
(1) 36.4975kg of water is added into the batching tank;
(2) heating water to 55 ℃, sequentially adding 10kg of weighed defatted powder and 2kg of milk protein powder, keeping the temperature and stirring for 20min, standing for 30min, and rotating at the speed of 80 rpm; heating to 73 deg.C, adding 4kg palm oil, and shearing (shearing speed is 10000rpm, time is 10 min); cooling to 55 ℃, adding 9kg of white granulated sugar and 2kg of starch, and stirring (stirring time is 12min, stirring speed is 80rpm) to obtain a feed liquid;
(3) introducing the feed liquid obtained in the step (2) into a buffer tank, introducing the residual 36.4975kg of water, and fixing the volume;
(4) homogenizing and sterilizing after constant volume to obtain a fermentation base material; the homogenization temperature is 75 ℃, and the pressure is 18 MPa; the sterilization temperature is 97 ℃, the sterilization time is 280s, and the outlet temperature is 41 ℃ to obtain a fermentation base material;
(5) pouring the fermentation base material in the step (4) into a fermentation tank, adding 5g of lactic acid bacteria, fermenting at 41 ℃, controlling the acidity to be 73 DEG T at the fermentation end point, cooling to 25 ℃, and introducing into the tank to be canned;
(6) the filling machine uses a 100g combined cup filling machine; after filling, obtaining the Filde vegetable fat yogurt;
(7) and (4) putting the Filde plant fatty acid milk in the step (6) into a refrigeration house with the temperature of 6 ℃ for refrigeration and waiting for delivery.
Comparative example 1
A Filde non-dairy yogurt similar to that of example 1, except that the palm oil was added in step (2), followed by stirring at 1200rpm for 30 min.
Comparative example 2
A felder non-dairy yogurt similar to that of example 2, except that the palm oil was added in step (2) and stirred at 1200rpm for 30 min.
Comparative example 3
A felder non-dairy yogurt similar to that of example 3, except that the palm oil was added in step (2) and stirred at 1200rpm for 30 min.
Application example 1
(1) Taste testing
Comparative evaluation was performed on the feld vegetable yogurt prepared in example 1 and the feld vegetable yogurt prepared in comparative example 1 by 20 evaluators from the viewpoints of flavor, aftertaste, fineness, thickness, and overall evaluation (each score was 0 to 5), and the evaluation results are shown in fig. 1.
As can be seen from fig. 1, the five indexes of the feld vegetable yogurt prepared in example 1 of the present invention are 3.78 on average, and the five indexes of the feld vegetable yogurt prepared in comparative example 1 are 3.58 on average, which indicates that the feld vegetable yogurt prepared in the present invention is more preferred by consumers in taste.
(2) Observation of System stability
The phenomenon of whey precipitation in the storage process of the product is concerned. The system stability of the comparative example 1 sample and the comparative example 1 sample under low-temperature (2-6 ℃) storage conditions is observed, and the results are shown in Table 1.
TABLE 1 Observation of System stability
Figure BDA0002802043070000091
As is clear from table 1, the felder non-dairy yogurt produced in example 1 showed no whey separation and no fat floating within 21 days, the felder non-dairy yogurt produced in comparative example 1 showed slight whey separation and fat floating on day 14, and the felder non-dairy yogurt was significantly whey separated and fat floating on day 21 of storage. The stability of the Friedel-crafts cultured milk system prepared by the invention is better.
Application example 2
Comparative evaluation was performed on the feld vegetable yogurt prepared in example 2 and the feld vegetable yogurt prepared in comparative example 2 by 20 evaluators from the viewpoints of flavor, aftertaste, fineness, thickness, and overall evaluation (each score was 0 to 5), and the evaluation results are shown in fig. 2.
As can be seen from fig. 2, the five indexes of the feld vegetable yogurt prepared in example 2 of the present invention are 3.83 on average, and the five indexes of the feld vegetable yogurt prepared in comparative example 2 are 3.6 on average, which indicates that the feld vegetable yogurt prepared in the present invention is more preferred by consumers in taste.
(2) Observation of System stability
The phenomenon of whey precipitation in the storage process of the product is concerned. The system stability of the comparative example 2 sample and the comparative example 2 sample under low-temperature (2-6 ℃) storage conditions is observed, and the results are shown in Table 2.
TABLE 2 Observation of System stability
Figure BDA0002802043070000101
As is clear from table 2, the felder non-dairy yogurt produced in example 2 showed no whey separation and no fat floating within 21 days, the felder non-dairy yogurt produced in comparative example 2 showed slight whey separation and fat floating on day 14, and the felder non-dairy yogurt was significantly whey separated and fat floating on day 21 of storage. The stability of the Friedel-crafts cultured milk system prepared by the invention is better.
Application example 3
(1) Taste testing
Comparative evaluation was performed on the feld vegetable yogurt prepared in example 3 and the feld vegetable yogurt prepared in comparative example 3 by 20 evaluators from the viewpoints of flavor, aftertaste, fineness, thickness, and overall evaluation (each score was 0 to 5), and the evaluation results are shown in fig. 3.
As can be seen from fig. 3, the five indexes of the feld vegetable yogurt prepared in example 3 of the present invention are 3.92 on average, and the five indexes of the feld vegetable yogurt prepared in comparative example 3 are 3.64 on average, which indicates that the feld vegetable yogurt prepared in the present invention is more preferred by consumers in taste.
(2) Observation of System stability
The phenomenon of whey precipitation in the storage process of the product is concerned. The system stability of the comparative example 3 sample and the comparative example 3 sample under the low-temperature (2-6 ℃) storage condition is observed, and the results are shown in Table 1.
TABLE 3 Observation of System stability
Figure BDA0002802043070000111
As is clear from table 3, the felder non-dairy yogurt produced in example 3 showed no whey separation and no fat floating within 21 days, the felder non-dairy yogurt produced in comparative example 3 showed slight whey separation and fat floating on day 14, and the felder non-dairy yogurt was significantly whey separated and fat floating on day 21 of storage. The stability of the Friedel-crafts cultured milk system prepared by the invention is better.
In conclusion, the Filde vegetable fat yogurt prepared by the invention is more popular with consumers in taste and has better system stability.
Although the present invention has been described in detail with reference to the above embodiments, it is only a part of the embodiments of the present invention, not all of the embodiments, and other embodiments can be obtained without inventive step according to the embodiments, and the embodiments are within the scope of the present invention.

Claims (10)

1. The Filde plant fat yogurt is characterized by comprising the following preparation raw materials in percentage by mass: 7-10% of skim milk powder, 3-4% of vegetable oil, 1-2% of milk protein powder, 6-9% of white granulated sugar, 0.5-2% of starch, 0.003-0.005% of lactic acid bacteria and the balance of water.
2. The Friedel-crafts yoghurt as claimed in claim 1, wherein the lactic acid bacteria comprise any one of YF-L822, YF-L903 and YF-L904, and the effective viable count of the lactic acid bacteria is 1-9 x 108CFU/g。
3. The Filde plant yogurt as claimed in claim 1, wherein the protein content of the milk protein powder is 50-80%; the fat content of the vegetable oil is 95-100%, and the vegetable oil comprises palm oil.
4. A process for producing a Friedel-crafts yoghurt as claimed in any one of claims 1 to 3, which comprises the steps of:
(1) mixing and heating water, skimmed milk powder and milk protein powder, and standing to obtain a first mixture;
(2) mixing and shearing the first mixture and vegetable oil to obtain a second mixture;
(3) mixing the second mixture with white granulated sugar and starch, homogenizing, and sterilizing to obtain a fermentation base material;
(4) mixing the fermentation base material with lactobacillus, and fermenting to obtain the Filde plant fat yogurt.
5. The method according to claim 4, wherein the heating means in the step (1) includes water circulation heating; the heating temperature is 50-55 ℃; the standing time is 20-30 min.
6. The production method according to claim 4 or 5, wherein the mixing in the step (1) is performed under stirring conditions; the stirring time is 15-20 min, and the stirring speed is 50-100 rpm.
7. The method according to claim 4, wherein the temperature of the shearing in the step (2) is 70-75 ℃, the rotation speed of the shearing is 8000-10000 rpm, and the time of the shearing is 10-15 min.
8. The method according to claim 4, wherein the mixing in the step (3) is performed under stirring conditions, wherein the stirring time is 10 to 15min, and the stirring speed is 50 to 100 rpm; the mixing temperature is 50-55 ℃.
9. The method according to claim 4 or 8, wherein the homogenization temperature in the step (3) is 65 to 75 ℃, and the homogenization pressure is 18 to 20 MPa; the sterilization temperature is 93-97 ℃, the sterilization time is 280-320 s, and the sterilization finishing temperature is 41-46 ℃.
10. The method according to claim 4, wherein the temperature of the fermentation in the step (4) is 38 to 44 ℃, and the final acidity of the fermentation is 70 to 75 ° T.
CN202011353853.5A 2020-11-27 2020-11-27 Friedel vegetable fat yogurt and preparation method thereof Withdrawn CN112450279A (en)

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