CN112493314A - Normal-temperature yoghourt without food additives and preparation method thereof - Google Patents
Normal-temperature yoghourt without food additives and preparation method thereof Download PDFInfo
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- CN112493314A CN112493314A CN202011355462.7A CN202011355462A CN112493314A CN 112493314 A CN112493314 A CN 112493314A CN 202011355462 A CN202011355462 A CN 202011355462A CN 112493314 A CN112493314 A CN 112493314A
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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
-
- 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
- A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
-
- 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
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
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- 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
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/125—Casei
-
- 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
- A23V2400/157—Lactis
-
- 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
- A23V2400/169—Plantarum
-
- 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
- A23V2400/175—Rhamnosus
-
- 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
- A23V2400/231—Lactis
-
- 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
- A23V2400/51—Bifidobacterium
Abstract
The invention discloses a normal-temperature yoghourt without food additives, which comprises the following raw materials in percentage by mass: 87.898-92.740% of raw milk, 4.000-10.000% of sweetener, 1.000-3.000% of edible starch and 0.002-0.010% of leaven. The edible starch is starch which is extracted by a physical method and is not modified by taking edible plants as raw materials. The invention also discloses a preparation method of the normal-temperature yoghourt without the food additive, which comprises the following steps: preheating raw milk, adding a sweetening agent and edible starch, and uniformly mixing and stirring to obtain a material A; preheating, homogenizing, pasteurizing and cooling the material A to obtain a fermentation substrate; adding a fermenting agent into the fermentation substrate, preserving heat and fermenting until the acidity reaches a fermentation end point, and stopping fermentation to obtain a material B; demulsifying the material B, performing sterile homogenization, sterilizing, cooling and filling to obtain the material B. The normal-temperature yoghourt does not contain food additives, can keep good texture and good stability within the shelf life of 6 months.
Description
Technical Field
The invention belongs to the technical field of fermented milk, and particularly relates to normal-temperature yogurt without food additives and a preparation method thereof.
Background
The normal temperature yoghourt is a dairy product which is prepared by taking raw milk as a main raw material and inactivating lactic acid bacteria in the raw milk through sterilization, fermentation and secondary pasteurization. Compared with the low-temperature yoghourt, the normal-temperature yoghourt is fermented and then subjected to heat treatment sterilization again, so that the yoghourt can be sold and sold at normal temperature. The normal temperature yoghourt can be stored for a long time, has the taste similar to the low temperature yoghourt, does not stimulate intestines and stomach, and is popular with consumers. Although the normal-temperature fermented milk product does not contain viable bacteria, according to the theorem of the world dairy joint committee on fermented yogurt, metabolic substances generated in the yogurt fermentation process have unique nutritional values, are the core of the nutritional values of the fermented milk, and exist independent of the activity of lactic acid bacteria after fermentation is completed.
The food additive is an artificially synthesized or natural substance added into food for improving the quality, color, aroma and taste of the food and meeting the requirements of preservation, preservation and processing technology specified in GB 2760 + 2014 national standard food additive use Standard for food safety. Flavors for food, base materials in gum-based confectioneries, and processing aids for the food industry are also included. Specifically, in the fermented milk product, the absence of the food additive means that the raw materials thereof do not contain any of the above substances specified in GB 2760-. The existing normal-temperature yoghourt needs to be added with food additives, such as: hydroxypropyl distarch phosphate, acetylated distarch phosphate, diacetyl tartaric acid esters of mono-and diglycerides, sodium alginate, agar, pectin, gellan gum, and the like.
The normal temperature fermented milk product has a huge share in the dairy market in China, consumers have more and more understanding and demands on natural products, and in order to meet the increasingly diversified market demands, the normal temperature fermented milk product which has no food additive, greatly simplifies the ingredient list and can improve the taste of the current product is developed, so that the normal temperature fermented milk product has very important research significance and development value.
Disclosure of Invention
In order to solve the problem that no normal-temperature yogurt milk product which completely meets the national standard and does not contain food additives exists in the prior art, the application provides the normal-temperature yogurt without the food additives and the preparation method thereof. The product meets the requirements of national food safety standards on products without food additives, has smooth mouthfeel and excellent flavor, can keep good viscosity and thick mouthfeel under the condition of not containing food additives, and can keep good texture in a shelf life of 6 months.
In order to achieve the purpose, the technical scheme of the invention is as follows:
on one hand, the invention provides normal-temperature yoghourt without food additives, which comprises the following raw materials in percentage by mass: 87.898-92.740% of raw milk, 4.000-10.000% of sweetener, 1.000-3.000% of edible starch and 0.002-0.010% of leaven.
Further, the edible starch is starch which is extracted by a physical method and is not modified by taking edible plants as raw materials.
Furthermore, the content of protein in the raw milk is 2.9-3.1%, the content of fat is 3.1-3.5%, the content of lactose is 3.5-5.0%, the content of mineral substances is 0.5-0.8%, the content of non-fat milk solid is 6.3-8.3%, and the titration acidity is less than or equal to 18 DEG T.
Further, the sweetener is one or more of white granulated sugar, edible glucose, crystalline fructose and high fructose corn syrup;
the leavening agent comprises lactobacillus bulgaricus and streptococcus thermophilus; the leaven also comprises one or more of lactobacillus acidophilus, bifidobacterium, lactobacillus casei, lactobacillus plantarum, lactobacillus rhamnosus, lactococcus lactis subsp.
Further, the normal-temperature yoghourt comprises the following raw materials: 0 to 1.00 percent of albumen powder and 0.10 to 0.25 percent of yolk powder.
On the other hand, the invention also provides a preparation method of the normal-temperature yoghourt without the food additive, which comprises the following steps:
(1) preheating raw milk, adding a sweetening agent and edible starch, and uniformly mixing and stirring to obtain a material A;
(2) preheating, homogenizing, pasteurizing and cooling the material A obtained in the step (1) to obtain a fermentation substrate;
(3) adding a fermenting agent into the fermentation substrate, preserving heat and fermenting until the acidity reaches a fermentation end point, and stopping fermentation to obtain a material B;
(4) and (4) demulsifying the material B obtained in the step (3), performing sterile homogenization, sterilizing, cooling and filling to obtain the material B.
Further, in the step (1), the preheating temperature of the raw milk is 45-55 ℃, the stirring speed is 700-1000 rpm, and the stirring time is 20-30 min.
Further, the preheating temperature in the step (2) is 60-65 ℃, and the homogenizing pressure is 150-250 bar;
performing pasteurization by adopting tubular sterilization, wherein the tubular sterilization temperature is 90-95 ℃, and the tubular sterilization time is 300-350 s;
cooling the fermentation substrate to 42-45 ℃.
Further, in the step (3), the temperature of heat preservation fermentation is 42-45 ℃;
the acidity of the fermentation end point is 70-80 DEG T.
Further, in the step (4), the temperature of sterile homogenization is 38-44 ℃, and the pressure of sterile homogenization is 80-100 bar;
the sterilization temperature is 70-80 ℃, the sterilization time is 20-40 s, and the temperature is cooled to 20-35 ℃.
The positive progress effects of the invention are as follows:
(1) the product of the invention meets the requirements of national standards for food safety on products without food additives, has smooth mouthfeel and pleasant flavor, and truly realizes that the product does not contain food additives;
(2) the product prepared by the invention can keep proper viscosity and fresh taste, can keep good texture in the shelf life of 6 months, and overcomes the limitation that low-temperature yoghourt can not be separated from a cold chain;
(3) the sweetener used in the invention refers in particular to one or more of white granulated sugar, edible glucose, crystalline fructose and high fructose corn syrup, can adjust the taste of the product and meet different consumption requirements;
(4) the preparation process is simple and suitable for large-scale production in factories.
Detailed Description
In order to more clearly illustrate the technical solution of the present invention, the technical solution of the present invention will be further illustrated with reference to the following specific embodiments:
one of the technical schemes provided by the invention is as follows:
the invention provides normal-temperature yoghourt without food additives, which comprises the following raw materials in percentage by mass: 87.898-92.740% of raw milk, 4.000-10.000% of sweetener, 1.000-3.000% of edible starch and 0.002-0.010% of leaven.
Specifically, the edible starch is starch extracted from cereals, potatoes, beans and various edible plant raw materials by a physical method and is not modified, or modified starch (including pregelatinized starch, moist heat treated starch, porous starch, soluble starch and the like) which does not introduce new chemical groups on the starch and does not change the glycosidic bond type in the starch molecule, and the source of the edible starch is one or more of rice, corn, sorghum, wheat, buckwheat, cassava, sweet potato, mung bean, broad bean and pea. The situation of overhigh edible starch is shown in a comparative example 2, and the overlow edible starch can cause the instability of the product and can not be stored for 6 months at normal temperature.
The raw milk meets the requirements of GB 19301-. Specifically, the content of protein in the raw milk is 2.9-3.1%, the content of fat is 3.1-3.5%, the content of lactose is 3.5-5.0%, the content of mineral substances is 0.5-0.8%, the content of non-fat milk solid is 6.3-8.3%, and the titration acidity is less than or equal to 18 DEG T. The percentage is the percentage of each material in the total mass of the raw materials.
The sweetening agent refers to one or more of white granulated sugar, edible glucose, crystalline fructose and high fructose corn syrup, and the adding amount of the sweetening agent accounts for 4-10% of the total mass of the raw materials. The taste of the final product is greatly influenced by too high or too low sweetener.
The leavening agent is preferably Lactobacillus bulgaricus (Lactobacillus bulgaricus) and Streptococcus thermophilus (Streptococcus thermophilus), on the basis of which one or more of Lactobacillus acidophilus (Lactobacillus acidophilus), Lactobacillus bifidus (Bifidobacterium), Lactobacillus casei (Lactobacillus casei), Lactobacillus plantarum (Lactobacillus plantarum), Lactobacillus rhamnosus (Lactobacillus rhamnosus), Lactobacillus lactis subsp.cremoris (Lactobacillus lactis) and Lactobacillus lactis (Lactobacillus lactis subsp.lactis) can be selectively added; the addition amount of the leaven is 0.002% -0.010%, and the percentage is the percentage of each material in the total mass of the raw materials.
Too low amount of the leaven may cause the acidity of the fermentation substrate to be unable to meet the requirement, or the fermentation needs a long time; the use amount of the leaven is too high, which can cause the acidity to rise dramatically, the texture and the flavor of the product are both greatly and negatively affected, and the waste of the strains can be caused.
The raw materials of the normal temperature yoghourt also comprise 0 to 1.0 percent of albumen powder and 0.10 to 0.25 percent of yolk powder which account for the total mass of the raw materials. The protein powder is whole milk protein powder and/or whey protein powder.
According to the target protein index (2.7-3.4%) of the product and the protein index in the raw milk, the adding amount of the protein powder is set to be 0-1.0%, and if the adding amount is too high, the target protein index exceeds the set target of the product. The case of comparative example 3, in which no egg yolk powder was added, was too much, which adversely affected the flavor of the product.
The second technical scheme provided by the invention is as follows:
the invention also provides a preparation method of the normal-temperature yoghourt without the food additive, which comprises the following steps:
(1) preheating raw milk, adding a sweetening agent and edible starch, and uniformly mixing and stirring to obtain a material A;
(2) preheating, homogenizing, pasteurizing and cooling the material A obtained in the step (1) to obtain a fermentation substrate;
(3) adding a fermenting agent into the fermentation substrate, preserving heat and fermenting until the acidity reaches a fermentation end point, and stopping fermentation to obtain a material B;
(4) and (4) demulsifying the material B obtained in the step (3), performing sterile homogenization, sterilizing, cooling and filling to obtain the material B.
Specifically, when the raw milk is mixed and stirred in the step (1), the preheating temperature of the raw milk is 45-55 ℃, the stirring speed is 700-1000 rpm, and the stirring time is 20-30 min. If the temperature is too high, the edible starch is broken, and the function of a stable system cannot be achieved; the temperature is too low, the rotating speed is too low, the time is too short, the materials are not fully stirred and mixed, and the product texture is influenced.
It should be noted that the protein powder and the egg yolk powder are added simultaneously with the edible starch in the step (1).
In the step (2), the preheating temperature is 60-65 ℃, and the homogenizing pressure is 150-250 bar. In the case of an excessively high preheating temperature, see comparative example 1; the temperature is too low and the homogenization pressure is too low, so that the homogenization cannot be performed (the milk for making the fermented milk product is homogenized mainly for the purpose of preventing the cream from floating upwards and ensuring the uniform distribution of milk fat).
In the step (2), tubular sterilization is adopted for pasteurization, the sterilization temperature is 90-95 ℃, and the sterilization time is 300-350 s. The temperature and time of the heat treatment are accurately regulated according to the quality of the product, the required shelf life and the like, the milk performance is improved, the growth of thalli in the leavening agent is facilitated, the coagulum and fructification of the fermented materials are ensured, and the whey is prevented from being separated out. Too low a temperature or too short a time period may not guarantee the killing of undesirable microorganisms and pathogenic bacteria.
In the step (2), the temperature of the fermentation substrate after cooling is 42-45 ℃. The over-high or over-low temperature is not beneficial to the proliferation of the lactobacillus, and influences the fermentation and the quality of the product.
The temperature of the heat preservation fermentation in the step (3) is 42-45 ℃, and the acidity of the fermentation end point is 70-80 DEG T. The acidity of the fermented milk is more than or equal to 70 DEG T, the acidity of the fermented milk is less than or equal to 80 DEG T, and the taste of the fermented milk is seriously influenced by over high acidity by combining the sour-sweet ratio of the product and the actual operation of a factory.
And (4) demulsifying the material obtained in the step (3), wherein the temperature of aseptic homogenization is 38-44 ℃, and the pressure of homogenization is 80-100 bar. The temperature and pressure ranges for aseptic homogenization are set according to the texture of the final product, and too high a pressure can result in too low a viscosity of the product, and too low a pressure can result in too high a viscosity of the product.
In the step (4), the sterilization temperature is 70-80 ℃, the sterilization time is 20-40 s, and the sterilized mixture is cooled to 20-35 ℃. The sterilization temperature and time parameters are precisely specified according to the quality of the product, the required shelf life and the like. Too high a temperature can result in a loose product quality structure and easy water precipitation. The temperature is too low, the time is too short, and the killing of harmful microorganisms and pathogenic bacteria cannot be guaranteed.
Step (4) also includes filling, where too high a filling temperature may create negative pressure within the package, resulting in a shriveled package. Meanwhile, the operation of sticking the straw on the product package and the like can be influenced; too low a filling temperature leads to a reduced flowability of the material and a negative effect on filling. Therefore, the filling temperature is selected to be 20-35 ℃.
The normal-temperature yoghourt prepared by the preparation method of the normal-temperature yoghourt without the food additive comprises, by mass, 2.7-3.4% of protein, 2.8-3.1% of fat, 7.2-12.5% of carbohydrate, 70-80 DEG T of acidity and 300-800 cP of viscosity.
The positive progress effects of the invention are as follows:
(1) the product of the invention meets the requirements of national standards for food safety on products without food additives, has smooth mouthfeel and pleasant flavor, and truly realizes that the product does not contain food additives;
(2) the product prepared by the invention can keep proper viscosity and fresh taste, can keep good texture in the shelf life of 6 months, and overcomes the limitation that low-temperature yoghourt can not be separated from a cold chain;
(3) the sweetener used in the invention refers in particular to one or more of white granulated sugar, edible glucose, crystalline fructose and high fructose corn syrup, can adjust the taste of the product and meet different consumption requirements;
(4) the preparation process is simple and suitable for large-scale production in factories.
On the basis of the common knowledge in the field, the preferred conditions can be combined randomly to obtain the preferred embodiments of the invention. On the basis of the common knowledge in the field, the above preferred conditions can be combined randomly to obtain the preferred embodiments of the invention. On the basis of the common knowledge in the field, the preferred conditions can be combined randomly to obtain the preferred embodiments of the invention.
The following detailed description of the embodiments of the present invention is not intended to limit the scope of the present invention to the best mode and the scope of the present invention, and any product similar or equivalent to the present invention, which is obtained by combining the features of the present invention with other related art and the present invention, will fall within the scope of the present invention.
The experimental procedures or conditions are not shown in the examples, and the procedures or conditions of the conventional experimental procedures described in the literature in this field may be followed. The reagents or instruments used are not indicated by manufacturers, and are all conventional reagent products which can be obtained commercially.
Example 1
A normal temperature yoghourt without food additives comprises the raw material components and the mass ratio shown in the table 1.
TABLE 1
| Composition (I) | The dosage is wt% |
| Raw milk | 92.74 |
| Crystalline fructose | 4.00 |
| Edible starch | 3.00 |
| Protein powder | 0 |
| Egg yolk powder | 0.25 |
| Leaven | 0.01 |
The preparation method of the normal-temperature yoghourt comprises the following steps:
(1) preheating raw milk to 45 deg.C, adding crystalline fructose, edible starch, protein powder, and yolk powder, maintaining temperature, and stirring for 30 min;
in the ingredients, the edible starch is cereal raw material, is extracted by a physical method and is not modified, or is modified starch without introducing new chemical groups and changing the glycosidic bond type in starch molecules, and the source of the edible starch is one or more of rice, corn, sorghum and wheat.
(2) Heating the material obtained in the step (1) to 60 ℃, homogenizing at 60 ℃ under 250bar, and observing the state of the starch granules by using an electron microscope after homogenizing. Then sterilizing at 90 deg.C for 350 s;
(3) cooling the fermentation substrate obtained in the step (2) to 45 ℃, adding a leavening agent, fermenting at 45 ℃ to 70-degree T of acidity, and stopping fermentation;
(4) and (4) demulsifying the material obtained by fermentation in the step (3), and determining the viscosity of the material after demulsification. Then heating to 38 ℃ for sterile homogenization, wherein the homogenization pressure is 80bar, and observing the state of the starch granules by using an electron microscope after homogenization;
(5) and (4) heating the material obtained in the step (4) to 70 ℃, keeping the temperature for 40s, cooling to 20 ℃, and filling to obtain the final product.
The protein content of the normal temperature yoghurt without food additives as a final product is 2.7%.
Example 2
A normal temperature yoghourt without food additives comprises the raw material components and the mass ratio shown in the table 2.
TABLE 2
| Composition (I) | The dosage is wt% |
| Raw milk | 87.898 |
| Edible glucose | 10.000 |
| Edible starch | 1.000 |
| Protein powder | 1.000 |
| Egg yolk powder | 0.100 |
| Leaven | 0.002 |
The preparation method of the normal-temperature yoghourt comprises the following steps:
(1) preheating raw milk to 55 deg.C, adding edible glucose, edible starch, protein powder, and yolk powder, maintaining temperature, and stirring for 20 min;
in the ingredients, the edible starch is starch which is extracted from bean raw materials by a physical method and is not modified, or modified starch which is not introduced with new chemical groups and does not change the glycosidic bond type in starch molecules is adopted as the starch, and the source of the starch is one or more of mung bean, broad bean and pea.
(2) Heating the material obtained in the step (1) to 65 ℃, homogenizing at 65 ℃ and 150bar, observing the state of starch granules by using an electron microscope after homogenizing, and then sterilizing at 95 ℃ for 300 s;
(3) cooling the fermentation substrate obtained in the step (2) to 42 ℃, adding a leavening agent, fermenting at 42 ℃ to reach acidity of 80 DEG T, and stopping fermentation;
(4) demulsifying the material obtained by fermentation in the step (3), measuring the viscosity of the material after demulsification, then heating to 44 ℃ for sterile homogenization, wherein the homogenization pressure is 100bar, and observing the state of starch granules by using an electron microscope after homogenization;
(5) and (4) heating the material obtained in the step (4) to 80 ℃, keeping the temperature for 20s, cooling to 35 ℃, and filling to obtain the final product.
The protein content of the normal temperature yoghurt without food additives as a final product is 3.4%.
Example 3
A normal temperature yoghourt without food additives comprises the raw material components and the mass ratio shown in the table 3.
TABLE 3
| Composition (I) | The dosage is wt% |
| Raw milk | 90.394 |
| White granulated sugar | 6.500 |
| Edible starch | 2.300 |
| Protein powder | 0.600 |
| Egg yolk powder | 0.200 |
| Leaven | 0.006 |
The preparation method of the normal-temperature yoghourt comprises the following steps:
(1) preheating raw milk to 50 deg.C, adding white sugar, edible starch, protein powder, and yolk powder, maintaining temperature, and stirring for 25 min;
in the ingredients, the edible starch is starch which is extracted from potato raw materials by a physical method and is not modified, or modified starch which is not introduced with new chemical groups and does not change the glycosidic bond type in starch molecules, and the source of the edible starch is one or more of cassava, sweet potato and potato.
(2) Heating the material obtained in the step (1) to 65 ℃, homogenizing at 65 ℃ and 200bar, observing the state of starch granules by using an electron microscope after homogenizing, and then sterilizing at 95 ℃ for 300 s;
(3) cooling the fermentation substrate obtained in the step (2) to 42 ℃, adding a leavening agent, fermenting at 42 ℃ to the acidity of 85 DEG T, and stopping fermentation;
(4) demulsifying the material obtained by fermentation in the step (3), measuring the viscosity of the material, heating to 42 ℃ for aseptic homogenization, wherein the homogenization pressure is 90bar, and observing the state of starch granules by using an electron microscope after homogenization;
(5) and (4) heating the material obtained in the step (4) to 75 ℃, keeping the temperature for 30s, cooling to 30 ℃, and filling to obtain the final product.
The protein content of the normal temperature yoghurt without food additives as a final product is 3.1%.
Comparative example 1
1. The raw material formulation was the same as in example 1.
2. The preparation method comprises the following steps:
(1) the same as example 1;
(2) heating the material obtained in step (1) to 80 deg.C, homogenizing under 250bar, and sterilizing at 90 deg.C for 300 s. Observing the homogenized material by a microscope, wherein starch is broken, and intact starch granules are not observed;
the step (3) and the step (4) are the same as the embodiment 1, the viscosity after demulsification is lower than 600cP, the viscosity is further reduced after homogenization, and finally the viscosity is lower than 200 cP;
(5) the same as example 1;
the normal temperature yoghourt sample prepared in the comparative example 1 is kept still for 1 week at the temperature of 25 ℃, and the obvious layering phenomenon of the product occurs.
Comparative example 2
The normal temperature yoghourt and the preparation method thereof are as follows:
the steps (1), (2) and (3) are the same as the example 1, except that the amount of the edible starch is 4% during burdening;
(4) and (4) demulsifying the material obtained in the step (3), wherein the viscosity of the demulsified material exceeds 1600cP and is too high.
(5) The same as example 1;
the normal temperature yoghourt sample prepared in the comparative example 2 is kept still for 1 week at the temperature of 25 ℃, and the product has no layering phenomenon.
Comparative example 3
The steps are the same as example 1, except that no egg yolk powder is used during the batching;
when the normal-temperature yoghourt sample prepared in the comparative example 3 is kept still for 1 week at 25 ℃, the product has no obvious layering phenomenon, but shows obvious powdery feeling and is not smooth when being eaten.
Comparative example 4
The steps are the same as example 1, and only the edible starch in the formula is changed into the same amount of hydroxypropyl distarch phosphate which is widely used in the food industry at present. The normal temperature yoghourt product prepared in the comparative example 4 is kept still for 1 week at the temperature of 25 ℃, and the product has no obvious layering phenomenon.
Effects of the embodiment
Sensory evaluation was performed on the room-temperature yogurts prepared in examples 1 to 3 and comparative examples 1 to 3.
Sensory evaluation method
Selecting 10 dairy product developers with related backgrounds, carrying out sensory evaluation training, and randomly selecting 5 of the dairy product developers as sensory evaluators. The scoring criteria are shown in table 1.
TABLE 1 organoleptic evaluation criteria for Normal temperature yogurt
And (4) counting the scoring data of the sensory evaluators, and calculating the average value of the scoring data. The scores of all indexes are added to obtain the total score of the product, and the higher the score is, the better the product quality is. The sensory evaluation results are shown in Table 2.
TABLE 2 sensory evaluation results
As is clear from the sensory evaluation results in Table 2, the products obtained in the comparative examples were slightly inferior in appearance, inferior in texture and inferior in flavor, as compared with examples 1, 2 and 3.
Stability analysis
The normal temperature yogurts prepared in examples 1 to 3 and comparative examples 1 to 4 were allowed to stand at 25 ℃ for 6 months, and the stability was observed, and the results are shown in table 3.
TABLE 3 product stability test results
As can be seen from Table 3, the room temperature yoghurts prepared in examples 1 to 3 can be stored at room temperature for 6 months, and the products at the end of the shelf life have good flavor, stable system state and smooth texture.
The product prepared in comparative example 1 had whey separation already after 1 week of standing, indicating that the homogenization temperature had a greater effect on the product system. The product prepared in comparative example 2 was still stable after standing for 6 months, but had a high viscosity and poor flowability. The product prepared in the comparative example 3 has slight whey precipitation at the end of the shelf life and good overall stability. The product prepared in comparative example 4 is stable after being placed for 6 months, but the taste is not as smooth and refreshing as those of examples 1-3.
The above embodiments are only for describing the present invention in detail, and do not limit the embodiments. It will be apparent to those skilled in the art that various modifications may be made without departing from the invention in its broader aspects.
The normal temperature yoghourt without food additives and the preparation method thereof provided by the invention are described in detail above. The principles and embodiments of the present invention are explained herein using specific examples, which are presented only to assist in understanding the method and its core concepts. It should be noted that, for those skilled in the art, it is possible to make various improvements and modifications to the present invention without departing from the principle of the present invention, and those improvements and modifications also fall within the scope of the claims of the present invention.
Claims (10)
1. The normal-temperature yoghourt without food additives is characterized by comprising the following raw materials in percentage by mass: 87.898-92.740% of raw milk, 4.000-10.000% of sweetener, 1.000-3.000% of edible starch and 0.002-0.010% of leaven.
2. The normal-temperature yogurt without food additive as claimed in claim 1, wherein the edible starch is starch extracted by physical method and not modified from edible plant.
3. The normal-temperature yoghourt without the food additive according to claim 1, wherein the raw milk contains 2.9-3.1% of protein, 3.1-3.5% of fat, 3.5-5.0% of lactose, 0.5-0.8% of mineral substances, 6.3-8.3% of nonfat milk solid, and the titrating acidity is less than or equal to 18 ° T.
4. The normal-temperature yogurt without food additives as claimed in claim 1, wherein the sweetener is one or more of white granulated sugar, edible glucose, crystalline fructose and high fructose corn syrup;
the leavening agent comprises lactobacillus bulgaricus and streptococcus thermophilus; the leaven also comprises one or more of lactobacillus acidophilus, bifidobacterium, lactobacillus casei, lactobacillus plantarum, lactobacillus rhamnosus, lactococcus lactis subsp.
5. The normal-temperature yoghourt without the food additive according to claim 1, wherein the normal-temperature yoghourt comprises the following raw materials: 0 to 1.00 percent of albumen powder and 0.10 to 0.25 percent of yolk powder.
6. A method for preparing normal temperature yoghurt without food additives as claimed in any one of claims 1 to 5, which is characterized by comprising the following steps:
(1) preheating raw milk, adding a sweetening agent and edible starch, and uniformly mixing and stirring to obtain a material A;
(2) preheating, homogenizing, pasteurizing and cooling the material A obtained in the step (1) to obtain a fermentation substrate;
(3) adding a fermenting agent into the fermentation substrate, preserving heat and fermenting until the acidity reaches a fermentation end point, and stopping fermentation to obtain a material B;
(4) and (4) demulsifying the material B obtained in the step (3), performing sterile homogenization, sterilizing, cooling and filling to obtain the material B.
7. The preparation method of the normal-temperature yoghourt without the food additive, according to the claim 6, is characterized in that in the step (1), the preheating temperature of the raw milk is 45-55 ℃, the stirring speed is 700-1000 rpm, and the stirring time is 20-30 min.
8. The preparation method of the normal-temperature yoghourt without the food additive according to claim 6, wherein in the step (2), the preheating temperature is 60-65 ℃, and the homogenizing pressure is 150-250 bar;
performing pasteurization by adopting tubular sterilization, wherein the tubular sterilization temperature is 90-95 ℃, and the tubular sterilization time is 300-350 s;
and cooling to 42-45 ℃.
9. The preparation method of the normal-temperature yoghourt without the food additive, according to claim 6, wherein in the step (3), the temperature for heat preservation and fermentation is 42-45 ℃;
the acidity of the fermentation end point is 70-80 DEG T.
10. The preparation method of the normal-temperature yoghourt without the food additive according to claim 9, wherein in the step (4), the temperature of the aseptic homogenization is 38-44 ℃, and the pressure of the aseptic homogenization is 80-100 bar;
the sterilization temperature is 70-80 ℃, the sterilization time is 20-40 s, and the temperature is cooled to 20-35 ℃.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114097883A (en) * | 2021-12-06 | 2022-03-01 | 光明乳业股份有限公司 | Normal-temperature yoghourt and preparation method thereof |
| CN114246214A (en) * | 2021-12-27 | 2022-03-29 | 光明乳业股份有限公司 | Drinking type clean normal-temperature yoghourt and preparation method thereof |
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