CN112715656A - Chocolate yogurt block and preparation method thereof - Google Patents
Chocolate yogurt block and preparation method thereof Download PDFInfo
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- CN112715656A CN112715656A CN202011580571.9A CN202011580571A CN112715656A CN 112715656 A CN112715656 A CN 112715656A CN 202011580571 A CN202011580571 A CN 202011580571A CN 112715656 A CN112715656 A CN 112715656A
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- 238000002360 preparation method Methods 0.000 title claims description 9
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- SATHPVQTSSUFFW-UHFFFAOYSA-N 4-[6-[(3,5-dihydroxy-4-methoxyoxan-2-yl)oxymethyl]-3,5-dihydroxy-4-methoxyoxan-2-yl]oxy-2-(hydroxymethyl)-6-methyloxane-3,5-diol Chemical compound OC1C(OC)C(O)COC1OCC1C(O)C(OC)C(O)C(OC2C(C(CO)OC(C)C2O)O)O1 SATHPVQTSSUFFW-UHFFFAOYSA-N 0.000 claims abstract description 13
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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
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
-
- 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
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
-
- 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
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—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
- A23V2400/169—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
- A23V2400/249—Thermophilus
-
- 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
- A23V2400/515—Animalis
-
- 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
- A23V2400/531—Lactis
Abstract
The invention discloses a chocolate yogurt block, which comprises the following raw materials in percentage by mass: 48.98-65.49% of raw milk, 6.85-9.17% of cane sugar, 1.96-2.62% of arabinogalactan, 2.40-2.96% of skim milk powder, 1.52-2.03% of desalted whey milk powder, 0.15-0.32% of resistant starch, 0.0020-0.0032% of leavening agent, 0.08-0.13% of pectin, 15.09-28.41% of chocolate and 0-11.5% of water. The raw milk is one or two of fresh milk and whole milk powder reconstituted milk; the chocolate is liquid; the leaven is one or more of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus rhamnosus, Lactobacillus plantarum, Lactobacillus casei, Bifidobacterium animalis, and Bifidobacterium lactis. The chocolate yogurt block disclosed by the invention is mellow and fine in taste, natural in flavor, high in nutritional value and long in quality guarantee period.
Description
Technical Field
The invention belongs to the technical field of dairy products, and particularly relates to a chocolate yogurt block and a preparation method thereof.
Background
Snacks are generally considered a binge, unhealthy consumption behavior. With the continuous upgrade of the consumption market, the consumption concept of people is also changed greatly, the pursuit of 'sense stimulation' is changed into the pursuit of 'physical health', and the health requirement becomes the trend of healthy and zero-eating dairy food. Chocolate and yoghurt, one as representative of healthy dairy products and one as representative of popular food products. The combination of how to innovate is always a hotspot for developing innovation. Meanwhile, probiotics can effectively maintain the micro-ecological balance of the intestinal tract. Researches find that the unbalanced state of intestinal microecology can be adjusted to tend to be balanced and the human health can be recovered and maintained by artificially supplementing active beneficial flora. Prebiotics, such as oligosaccharides, can strengthen the immune system of the intestinal tract; the intestinal tract movement can be promoted, and the digestion is facilitated; promoting the growth of probiotics. Therefore, the inclusion of probiotics and prebiotics is the basic solution for functional milk.
If a large amount of free water exists in the probiotics, the probiotics are easy to inactivate if low-temperature control is not carried out, and the probiotic effect is further reduced. Therefore, a healthy snack dairy product combining the popular and functional dairy products of chocolate, which contains probiotics and prebiotics beneficial to human health and is a true portable snack dairy product convenient to carry and eat, is urgently needed to be developed.
Disclosure of Invention
The invention aims to solve the technical problems that the problem of sticking and powder falling can be caused when the solid content of the fermented milk is improved and the fermented milk is frozen and dried into blocks, and simultaneously the problem of single yoghourt block form and taste is solved, and the invention develops the yoghourt block which takes chocolate as a coating, is rich in probiotics and prebiotics, has long quality guarantee period and is similar to yoghourt in taste and nutrition and the processing technology thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
on one hand, the invention provides a chocolate yoghurt block which comprises the following raw materials in percentage by mass: 48.98-65.49% of raw milk, 6.85-9.17% of cane sugar, 1.96-2.62% of arabinogalactan, 2.40-2.96% of skim milk powder, 1.52-2.03% of desalted whey milk powder, 0.15-0.32% of resistant starch, 0.0020-0.0032% of leavening agent, 0.08-0.13% of pectin, 15.09-28.41% of chocolate and 0-11.5% of water.
Further, the raw milk is one or two of fresh milk and whole milk powder reconstituted milk;
the chocolate is liquid;
the leaven is one or more of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus rhamnosus, Lactobacillus plantarum, Lactobacillus casei, Bifidobacterium animalis, and Bifidobacterium lactis.
In another aspect, the present invention also provides a method for preparing a chocolate yogurt block, the method comprising the steps of:
(1) heating raw milk to 45 ℃, adding sucrose, skim milk powder, water, desalted whey powder, arabinogalactan, resistant starch and pectin, stirring to dissolve, heating to 65 ℃, and homogenizing to obtain a homogeneous solution;
(2) sterilizing and cooling the homogeneous liquid obtained in the step (1) to obtain a feed liquid A;
(3) inoculating a fermenting agent to the feed liquid A obtained in the step (2), fermenting and cooling to obtain fermented milk;
(4) pouring the fermented milk obtained in the step (3) into a mold, and placing the mold in a quick-freezing warehouse to obtain a freeze-dried block;
(5) pushing the freeze-dried block obtained in the step (4) into a freeze-drying bin, and freeze-drying and packaging to obtain a yogurt block;
(6) and (5) coating chocolate on the surface of the yogurt block obtained in the step (5), polishing and crystallizing to obtain the chocolate yogurt block.
Further, in the step (1), the homogenization is a two-stage homogenization, wherein the primary homogenization pressure is 15-19 MPa, and the secondary homogenization pressure is 1.0-5.0 MPa.
Further, in the step (2), the sterilization temperature is 90 ℃ and the sterilization time is 10 min.
Further, in the step (3), the amount of the starter culture inoculated was 1X 106～5×108cfu/ml, fermentation temperature 40 ℃, and fermentation acidity 70 ° T.
Further, in the step (4), the temperature in the quick-freezing warehouse is minus 20 ℃, and the quick-freezing warehouse is placed for 3-5 hours.
Further, in the step (5), the cold drying condition is as follows: the vacuum degree is 10-30Pa, and the freeze-drying time is 40-90 min.
Further, in the step (6), the polishing conditions are as follows: the temperature of the hot air is 30-40 ℃, and the humidity is less than 55%.
Further, in the step (6), the crystallization conditions are as follows: the cold air temperature is 16-20 deg.C, and the humidity is less than 55%.
The positive progress effects of the invention are as follows:
the yoghourt block is prepared by taking raw milk, milk powder and lactic acid bacteria as raw materials and performing vacuum freeze drying processing after fermentation, and effectively solves the problems that the yoghourt needs to be refrigerated, the transportation cost is high, the quality guarantee period is short and the probiotics are not easy to survive in the yoghourt. Meanwhile, the form of the yogurt block is improved, and the yogurt block taking chocolate as the coating and carrying probiotics and prebiotics and the processing technology are provided. The chocolate yogurt is fragrant, mellow and fine in mouthfeel, natural in flavor and extremely high in nutritive value, and meets the requirements of different consumers. The production process is simple, is suitable for large-scale production, and has strong market demand prospect.
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:
a chocolate yogurt block comprises the following raw materials in percentage by mass: 48.98-65.49% of raw milk, 6.85-9.17% of cane sugar, 1.96-2.62% of arabinogalactan, 2.40-2.96% of skim milk powder, 1.52-2.03% of desalted whey milk powder, 0.15-0.32% of resistant starch, 0.0020-0.0032% of leavening agent, 0.08-0.13% of pectin, 15.09-28.41% of chocolate and 0-11.5% of water.
The raw milk is one or two of fresh milk and whole milk powder reconstituted milk.
Chocolate is a liquid, preferably a liquid chocolate mass.
The leaven is one or more of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus rhamnosus, Lactobacillus plantarum, Lactobacillus casei, Bifidobacterium animalis, and Bifidobacterium lactis.
The second technical scheme provided by the invention is as follows:
a preparation method of a chocolate yogurt block comprises the following steps:
(1) heating raw milk to 45 ℃, adding sucrose, skim milk powder, desalted whey powder, water, arabinogalactan, resistant starch and pectin, stirring to dissolve, heating to 65 ℃, and homogenizing to obtain a homogeneous solution;
(2) sterilizing and cooling the homogeneous liquid obtained in the step (1) to obtain a feed liquid A;
(3) inoculating a fermenting agent to the feed liquid A obtained in the step (2), fermenting and cooling to obtain fermented milk;
(4) pouring the fermented milk obtained in the step (3) into a mold, and placing the mold in a quick-freezing warehouse to obtain a freeze-dried block;
(5) pushing the freeze-dried block obtained in the step (4) into a freeze-drying bin, and freeze-drying and packaging to obtain a yogurt block;
(6) and (5) coating chocolate on the surface of the yogurt block obtained in the step (5), polishing and crystallizing to obtain the chocolate yogurt block.
In the step (1), the homogenization is a secondary homogenization, the primary homogenization pressure is 15-19 MPa, and the secondary homogenization pressure is 1.0-5.0 MPa.
In the step (2), the sterilization temperature is 90 ℃ and the sterilization time is 10 min.
In the step (3), the inoculation amount of the leaven is 1 × 106～5×108cfu/ml, fermentation temperature 40 ℃, and fermentation acidity 70 ° T.
And (4) placing the quick-freezing warehouse at the temperature of minus 20 ℃ for 3-5 hours.
In the step (5), the cold drying condition is as follows: the vacuum degree is 10-30Pa, and the freeze-drying time is 40-90 min. In the step (5), the polishing conditions are as follows: the temperature of the hot air is 30-40 ℃, the humidity is less than 55 percent, and the hot air is 300-350m 3/h.
The crystallization conditions were: the cold air temperature is 16-20 ℃, the humidity is less than 55 percent, and the cold air temperature is 350m 3/h.
The third technical scheme provided by the invention is as follows:
a preparation method of a yogurt block containing probiotics comprises the following steps:
(1) heating the raw milk to 45 ℃, adding part of sucrose, stirring for dissolving, and then heating to 65 ℃ for homogenizing;
(2) sterilizing and cooling the homogenized liquid obtained in the step (1) to obtain a feed liquid 1;
(3) inoculating a fermenting agent into the feed liquid 1 obtained in the step (2) for fermentation, and cooling to obtain a fermentation liquid;
(4) dissolving the rest saccharide, arabinogalactan, water, milk powder, resistant starch in water of the same weight, mixing well, homogenizing, sterilizing and cooling to obtain feed liquid 2;
(5) mixing the feed liquid 2 obtained in the step (4) with the fermentation liquid obtained in the step (3) to obtain feed liquid 3;
(6) pouring the material liquid 3 obtained in the step (5) into a mould, and immediately placing the mould in a quick freezing warehouse to obtain a freeze-dried block;
(7) pushing the freeze-dried block obtained in the step (6) into a freeze-drying bin, and freeze-drying and packaging to obtain a yogurt block containing probiotics and prebiotics;
(8) adding the chocolate without temperature adjustment into the yogurt block obtained in the step (7), and polishing (hot air is opened for 30-40 ℃, the humidity is less than 55%, 300-350 m)3H), crystallization (cold air is started at 16-20 ℃, the humidity is less than 55 percent, and the temperature is 350m3And/h), obtaining the chocolate yogurt block.
In the step (1), the raw milk can be fresh milk or whole milk powder reconstituted milk, preferably fresh milk. The whole milk powder reconstituted milk is prepared by adding 0.12-0.15 kg of whole milk powder into 0.85-0.88L of water for reconstitution. The sugar addition amount is 6-8%.
In the step (1), the homogenization is a two-stage homogenization, the first-stage homogenization pressure is preferably 15-19 MPa, and the second-stage homogenization pressure is preferably 1.0-5.0 MPa.
In the step (2), the sterilization is carried out at a temperature of 85-95 ℃ for 5-15min, preferably 90min and 5 min.
In the step (3), the leavening agent comprises one or more of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus rhamnosus, lactobacillus plantarum, lactobacillus casei, bifidobacterium animalis, bifidobacterium lactis and the like. The inoculum size of the starter is 1 × 106～5×108cfu/ml, the fermentation temperature is 40 ℃, and the acidity of the fermentation is preferably 65-75 DEG T.
In the step (4), the milk powder is a mixture of skim milk powder and desalted whey, saccharides, arabinogalactan, desalted whey powder, skim milk powder, resistant starch and pectin are sequentially weighed according to parts by weight, mixed in a solid state and added with water with the same weight, and mechanically stirred for 40min to uniformly mix, homogenize and sterilize, wherein the homogenization is a secondary homogenization, the primary homogenization pressure is preferably 15-19 MPa, the secondary homogenization pressure is preferably 1.0-5.0 MPa, and the temperature is 65 ℃. The sterilization condition is that the temperature is 85-95 ℃ and the time is 5-15 min. Cooling to the temperature of 35-45 ℃.
In the step (5), the mixing is mechanically stirred for 20min, and the mixing temperature is 30-45 ℃.
In the step (6), the condition of the cold storage is that the temperature is between 20 ℃ below zero and 15 ℃ below zero in the quick-freezing storage, and the constant temperature is about 3-5 h.
In step (7) of the present invention, the lyophilization is a routine procedure in the art. Preferably, the freeze drying condition is vacuum degree of 10-30Pa, and freeze drying for 40-90 min.
In the step (8), the preferred ratio of the chocolate to the freeze-dried yogurt block is 2: 3-3: 2.
It should be noted that, the chocolate yogurt block of the present application can be prepared by using the second or third technical scheme.
Compared with the prior art, the invention has the advantages that:
the yoghourt block is prepared by taking raw milk, milk powder and lactic acid bacteria as raw materials and performing vacuum freeze drying processing after fermentation, and effectively solves the problems that the yoghourt needs to be refrigerated, the transportation cost is high, the quality guarantee period is short and the probiotics are not easy to survive in the yoghourt. Meanwhile, the form of the yogurt block is improved, and the yogurt block taking chocolate as the coating and carrying probiotics and prebiotics and the processing technology are provided. The chocolate yogurt is fragrant, mellow and fine in mouthfeel, natural in flavor and extremely high in nutritive value, and meets the requirements of different consumers. The production process is simple, is suitable for large-scale production, and has strong market demand prospect.
The reagents and starting materials used in the present invention are commercially available.
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 invention is further illustrated by the following examples, which are not intended to limit the scope of the invention. The experimental methods without specifying specific conditions in the following examples were selected according to the conventional methods and conditions, or according to the commercial instructions.
In the following examples, the reagents and materials used are all conventionally commercially available, unless otherwise specified.
Example 1
1. Raw material formula (see table 1):
table 1 raw material recipe of example 1
2. The yogurt block is prepared by adopting the technical scheme II, and the method comprises the following steps:
(1) restoring the raw material whole milk powder to 1000ml, heating to 45 ℃, adding sucrose, keeping the temperature and stirring for 30min to obtain base material restored milk;
(2) and (2) carrying out secondary homogenization on the base material reconstituted milk obtained in the step (1), wherein the primary homogenization pressure is 18MPa, the secondary homogenization pressure is 5MPa, and the temperature is 60 ℃. Sterilizing the homogenized reconstituted milk at 90 deg.C for 5 min. Cooling the sterilized reconstituted milk to 40 ℃ for later use;
(3) simultaneously adding leavening agents (streptococcus thermophilus and lactobacillus acidophilus) into the cooled feed liquid obtained in the step (2), and stirring for 15min in a fermentation tank to uniformly disperse strains into the material; fermenting at 40 deg.C for 4h until the acidity of the material reaches 70 ° T, cooling to 4 deg.C, and terminating fermentation;
(4) dissolving sucrose, skimmed milk powder, arabinogalactan, desalted whey powder, resistant starch and pectin in raw and auxiliary materials in the formula in water with the same weight, stirring for 30min at constant temperature, homogenizing (stage homogenization pressure is 18MPa, secondary homogenization pressure is 5MPa, and temperature is 60 ℃), sterilizing (temperature is 90 ℃, sterilizing for 5min), and cooling (to 40 ℃) to obtain a feed liquid 2;
(5) and (3) mixing the feed liquid 2 obtained in the step (4) with the fermentation liquid obtained in the step (3), and stirring for 20min at the temperature of 40 ℃ to obtain the feed liquid 3. Obtaining the product of the embodiment;
(6) pouring the material liquid 3 obtained in the step (5) into a mould, immediately placing the mould in a quick-freezing warehouse at the temperature of between 20 ℃ below zero and 15 ℃, and keeping the temperature for about 3 to 5 hours to obtain a freeze-dried block;
(7) pushing the freeze-dried block obtained in the step (6) into a freeze-drying bin, starting refrigeration equipment and vacuum heating equipment, setting the vacuum degree to be 10Pa, freeze-drying for 50min, and freeze-drying and packaging to obtain a yogurt block containing probiotics and prebiotics;
(8) adding the chocolate without temperature adjustment into the yogurt block obtained in the step (7), polishing (hot air is opened for 30-40 ℃, the humidity is less than 55%, 350m3/h), crystallizing (open cold air is opened for 16-20 ℃, the humidity is less than 55%, 350m3/h) and obtaining the chocolate yogurt block. The ratio of the chocolate to the yogurt block is 2:3, and the chocolate yogurt block is obtained by polishing (polishing temperature is 30-40 ℃) and crystallizing.
Example 2
1. Raw material formula (see table 2):
table 2 raw material recipe of example 2
2. The yogurt block is prepared by adopting the method of the third technical scheme, and the preparation method comprises the following steps:
(1) restoring the raw material whole milk powder to 1000ml, heating to 45 ℃, adding sucrose, keeping the temperature and stirring for 30min to obtain base material restored milk;
(2) carrying out secondary homogenization on the base material reconstituted milk obtained in the step (1), wherein the primary homogenization pressure is 19MPa, the secondary homogenization pressure is 1MPa, and the temperature is 60 ℃; sterilizing homogenized reconstituted milk at 85 deg.C for 15 min. Cooling the sterilized reconstituted milk to 40 ℃ for later use;
(3) simultaneously adding leavening agents (streptococcus thermophilus and lactobacillus acidophilus) into the cooled feed liquid obtained in the step (2), and stirring for 15min in a fermentation tank to uniformly disperse strains into the material; fermenting at 40 deg.C for 4h until the acidity of the material reaches 75 ° T, cooling to 4 deg.C, and terminating fermentation;
(4) dissolving sucrose, skimmed milk powder, arabinogalactan, desalted whey powder, resistant starch and pectin in raw and auxiliary materials in the formula in water with the same weight, stirring for 30min at constant temperature, homogenizing (stage homogenization pressure is 19MPa, secondary homogenization pressure is 1MPa, and temperature is 60 ℃), sterilizing (temperature is 85 ℃, sterilizing for 15min), and cooling (to 40 ℃) to obtain a feed liquid 2;
(5) mixing the feed liquid 2 obtained in the step (4) with the fermentation liquid obtained in the step (3), and stirring for 20min at 40 ℃ to obtain feed liquid 3; obtaining the product of the embodiment;
(6) pouring the material liquid 3 obtained in the step (5) into a mould, immediately placing the mould in a quick-freezing warehouse at the temperature of between 20 ℃ below zero and 15 ℃, and keeping the temperature for about 3 to 5 hours to obtain a freeze-dried block;
(7) pushing the freeze-dried block obtained in the step (6) into a freeze-drying bin, starting refrigeration equipment and vacuum heating equipment, setting the vacuum degree to be 10Pa, freeze-drying for 50min, and freeze-drying and packaging to obtain the probiotic-containing yoghurt block;
(8) adding the chocolate without temperature adjustment into the yogurt block obtained in the step (7), polishing (hot air is opened by hot air at 30-40 ℃, the humidity is less than 55%, 300-350m3/h), crystallizing (cold air is opened at 16-20 ℃, the humidity is less than 55%, 350m3/h) to obtain the chocolate yogurt block, wherein the ratio of the chocolate to the yogurt block is 1:1, and polishing (polishing temperature is 30-40 ℃) and crystallizing to obtain the chocolate yogurt block.
Example 3
1. Raw material formula (see table 3):
table 3 raw material recipe of example 3
2. The method of the second technical scheme is adopted to prepare the yogurt block, and the steps are as follows:
(1) restoring the raw material whole milk powder to 1000ml, heating to 45 ℃, adding sucrose, keeping the temperature and stirring for 30min to obtain base milk;
(2) and (2) carrying out secondary homogenization on the base material reconstituted milk obtained in the step (1), wherein the primary homogenization pressure is 15MPa, the secondary homogenization pressure is 5MPa, and the temperature is 60 ℃. Sterilizing homogenized reconstituted milk at 95 deg.C for 5 min. Cooling the sterilized reconstituted milk to 40 ℃ for later use;
(3) simultaneously adding a leaven (lactobacillus acidophilus and streptococcus thermophilus) and cane sugar into the cooled feed liquid obtained in the step (2), and stirring for 15min in a fermentation tank to uniformly disperse strains into the material; fermenting at 40 deg.C until the acidity of the material reaches 65 ° T, cooling to 4 deg.C, and terminating fermentation;
(4) dissolving sucrose, skimmed milk powder, maltodextrin, desalted whey powder and edible starch in raw and auxiliary materials in the formula in water with the same weight, keeping the temperature and stirring for 30min, homogenizing (the primary homogenizing pressure is 15MPa, the secondary homogenizing pressure is 5MPa, and the temperature is 60 ℃), sterilizing (the temperature is 95 ℃, sterilizing for 5min) and cooling (to 40 ℃) to obtain a feed liquid 2;
(5) mixing the feed liquid 2 obtained in the step (4) with the fermentation liquid obtained in the step (3), and stirring for 20min at 40 ℃ to obtain feed liquid 3;
(6) pouring the material liquid 3 obtained in the step (5) into a mould, immediately placing the mould in a quick-freezing warehouse at the temperature of between 20 ℃ below zero and 15 ℃, and keeping the temperature for about 3 to 5 hours to obtain a freeze-dried block;
(7) pushing the freeze-dried block obtained in the step (6) into a freeze-drying bin, starting refrigeration equipment and vacuum heating equipment, setting the vacuum degree to be 10Pa, freeze-drying for 50min, and freeze-drying and packaging to obtain the probiotic-containing yoghurt block;
(8) adding the chocolate without temperature adjustment into the yogurt block obtained in the step (7), and polishing (hot air is opened for 30-40 ℃, the humidity is less than 55%, 300-350 m)3H), crystallization (cold air is started at 16-20 ℃, the humidity is less than 55 percent, and the temperature is 350m3And/h) obtaining the chocolate yogurt block, wherein the ratio of the chocolate to the yogurt block is 3:2, and the chocolate yogurt block is obtained by polishing (the polishing temperature is 30-40 ℃) and crystallizing.
Example 4
1. Raw material formula (see table 4):
table 4 raw material recipe of example 4
2. The method adopting the third technical scheme is adopted to prepare the yogurt block, and the steps are as follows:
(1) restoring 1000ml of raw material whole milk powder, heating to 45 deg.C, adding sucrose, skimmed milk powder, arabinogalactan, desalted whey powder, resistant starch, and pectin, stirring for 30min under heat preservation to obtain base milk;
(2) and (2) carrying out secondary homogenization on the base milk obtained in the step (1), wherein the primary homogenization pressure is 18MPa, the secondary homogenization pressure is 2MPa, and the homogenization temperature is 60 ℃. And (4) sterilizing the homogenized base material milk for 5min at 90 ℃. Cooling the sterilized base milk to 40 ℃ for later use;
(3) simultaneously adding a leavening agent (streptococcus thermophilus and lactobacillus acidophilus) and milk essence into the cooled feed liquid obtained in the step (2), and stirring for 15 minutes in a fermentation tank to uniformly disperse the strains into the material; fermenting at 40 deg.C until the acidity of the material reaches 70 ° T, cooling to 4 deg.C, and terminating fermentation;
(4) pouring the fermentation liquor obtained in the step (3) into a mould, immediately placing the mould in a quick-freezing warehouse at the temperature of between 20 ℃ below zero and 15 ℃, and keeping the temperature for about 3 to 5 hours to obtain a freeze-dried block;
(5) pushing the freeze-drying block obtained in the step (4) into a freeze-drying bin, starting refrigeration equipment and vacuum heating equipment, setting the vacuum degree to be 10Pa, freeze-drying for 50min, and freeze-drying and packaging to obtain the product of the embodiment 4;
(6) adding the chocolate without temperature adjustment into the yogurt block obtained in the step (5), and polishing (hot air is opened at 30-40 ℃, the humidity is less than 55%, 300-350 m)3H), crystallization (cold air is started at 16-20 ℃, the humidity is less than 55 percent, and the temperature is 350m3And/h), obtaining the chocolate yogurt block.
The ratio of chocolate to yogurt pieces was 2:3, polishing (polishing temperature is 30-40 ℃) and crystallizing to obtain the chocolate yogurt block.
Example 5
1. Raw material formulation (see table 5):
table 5 raw material recipe for example 5
2. The method of the second technical scheme is adopted to prepare the yogurt block, and the steps are as follows:
(1) heating milk to 45 deg.C, adding sucrose, skimmed milk powder, arabinogalactan, desalted whey powder, resistant starch, and pectin, stirring for 30min to obtain base milk;
(2) and (2) carrying out secondary homogenization on the base milk obtained in the step (1), wherein the primary homogenization pressure is 18MPa, the secondary homogenization pressure is 2MPa, and the homogenization temperature is 60 ℃. And (4) sterilizing the homogenized base material milk for 5min at 90 ℃. Cooling the sterilized base milk to 40 ℃ for later use;
(3) adding a fermenting agent (streptococcus thermophilus and lactobacillus acidophilus) into the cooled feed liquid obtained in the step (2), and stirring for 15 minutes in a fermentation tank to uniformly disperse strains into the material; fermenting at 40 deg.C until the acidity of the material reaches 70 ° T, cooling to 4 deg.C, and terminating fermentation;
(4) pouring the fermentation liquor obtained in the step (3) into a mould, immediately placing the mould in a quick-freezing warehouse at the temperature of between 20 ℃ below zero and 15 ℃, and keeping the temperature for about 3 to 5 hours to obtain a freeze-dried block;
(5) pushing the freeze-drying block obtained in the step (4) into a freeze-drying bin, starting refrigeration equipment and vacuum heating equipment, setting the vacuum degree to be 10Pa, freeze-drying for 50min, and freeze-drying and packaging to obtain the product of the embodiment 4;
(6) adding the chocolate without temperature adjustment into the yogurt block obtained in the step (5), and polishing (hot air is opened at 30-40 ℃, the humidity is less than 55%, 300-350 m)3H), crystallization (cold air is started at 16-20 ℃, the humidity is less than 55 percent, and the temperature is 350m3And/h) obtaining the chocolate yoghurt block. The ratio of the chocolate to the yogurt block is 1:1, and the chocolate yogurt block is obtained by polishing (polishing temperature is 30-40 ℃) and crystallizing.
Effects of the embodiment
The chocolate yogurt blocks of examples 1-5 were subjected to sensory evaluation and probiotic enumeration. The specific sensory evaluation method was as follows: the 5 groups were evaluated by 10 sensory evaluators, respectively.
The evaluation was performed in the blind (random sample numbering) mode, and the evaluation criteria are shown in Table 6. The specific evaluation results are shown in table 7.
TABLE 6 sensory evaluation criteria
| Scoring item | Scoring criteria | Scoring |
| Tissue of | The coating in the chocolate is complete, the internal tissue is uniform, and no large holes are formed | 10-25 |
| Taste of the product | Has fragrant and mellow mouthfeel, is fine and smooth and is not sticky to teeth | 10-25 |
| Flavor (I) and flavor (II) | The chocolate has natural flavor of yogurt and no foreign flavor | 10-25 |
| Sour taste | Soft and natural sour taste | 10-25 |
TABLE 7 sensory evaluation results
| Item | Color | Taste of the product | Flavor (I) and flavor (II) | Sour taste | Viable count cfu/g |
| Example 1 | 21.5 | 23.3 | 23.5 | 21.7 | 6.1x108 |
| Example 2 | 21.0 | 23.6 | 23.1 | 21.3 | 3.9x108 |
| Example 3 | 21.2 | 23.1 | 22.7 | 21.5 | 6.3x108 |
| Example 4 | 21.6 | 22.5 | 23.5 | 21.1 | 2.1x108 |
| Example 5 | 22.1 | 23.4 | 23.3 | 22.2 | 8.2x108 |
As can be seen from the data in tables 6 and 7, the sensory scores of mouthfeel and flavor of examples 1-5 are higher and more acceptable; the number of probiotics is high. Compared with two commercial yogurt blocks (control) containing probiotics, the mouth feel of the examples 1-5 was better and the probiotics were higher.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention. The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. The chocolate yogurt block is characterized by comprising the following raw materials in percentage by mass: 48.98-65.49% of raw milk, 6.85-9.17% of cane sugar, 1.96-2.62% of arabinogalactan, 2.40-2.96% of skim milk powder, 1.52-2.03% of desalted whey milk powder, 0.15-0.32% of resistant starch, 0.0020-0.0032% of leavening agent, 0.08-0.13% of pectin, 15.09-28.41% of chocolate and 0-11.5% of water.
2. The chocolate yogurt block of claim 1, wherein the raw milk is one or both of fresh milk and reconstituted whole milk powder milk;
the chocolate is liquid;
the leaven is one or more of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus rhamnosus, Lactobacillus plantarum, Lactobacillus casei, Bifidobacterium animalis, and Bifidobacterium lactis.
3. A process for the preparation of a chocolate yogurt block according to any of claims 1 to 2 comprising the steps of:
(1) heating raw milk to 45 ℃, adding sucrose, skim milk powder, water, desalted whey powder, arabinogalactan, resistant starch and pectin, stirring to dissolve, heating to 65 ℃, and homogenizing to obtain a homogeneous solution;
(2) sterilizing and cooling the homogeneous liquid obtained in the step (1) to obtain a feed liquid A;
(3) inoculating a fermenting agent to the feed liquid A obtained in the step (2), fermenting and cooling to obtain fermented milk;
(4) pouring the fermented milk obtained in the step (3) into a mold, and placing the mold in a quick-freezing warehouse to obtain a freeze-dried block;
(5) pushing the freeze-dried block obtained in the step (4) into a freeze-drying bin, and freeze-drying and packaging to obtain a yogurt block;
(6) and (5) coating chocolate on the surface of the yogurt block obtained in the step (5), polishing and crystallizing to obtain the chocolate yogurt block.
4. The method for preparing a chocolate yogurt block according to claim 3, wherein in the step (1), the homogenization is a two-stage homogenization, the primary homogenization pressure is 15 to 19MPa, and the secondary homogenization pressure is 1 to 5 MPa.
5. The method for preparing a chocolate yogurt block according to claim 3, wherein in the step (2), the temperature of sterilization is 90 ℃ for 10 min.
6. The method of claim 3, wherein the amount of the starter culture inoculated in step (3) is 1X 106～5×108cfu/ml, fermentation temperature 40 ℃, and fermentation acidity 70 ° T.
7. The preparation method of the chocolate yogurt block as claimed in claim 3, wherein in the step (4), the temperature in the quick-freezing warehouse is minus 20 ℃, and the chocolate yogurt block is placed in the quick-freezing warehouse for 3-5 hours.
8. The method of claim 3, wherein in the step (5), the freeze-drying conditions are as follows: the vacuum degree is 10-30Pa, and the freeze-drying time is 40-90 min.
9. The method of claim 3, wherein in the step (6), the polishing conditions are: the temperature of the hot air is 30-40 ℃, and the humidity is less than 55%.
10. The process for the preparation of a chocolate yogurt block according to claim 3 wherein in step (6) the crystallization conditions are: the cold air temperature is 16-20 ℃, and the humidity is less than 55%.
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| CN115474631A (en) * | 2022-09-19 | 2022-12-16 | 江南大学 | Chia seed plant-based yoghurt block and preparation method thereof |
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| CN111280290A (en) * | 2020-03-13 | 2020-06-16 | 新希望乳业股份有限公司 | Greek yogurt ice cream chocolate bar and preparation method thereof |
| CN112056398A (en) * | 2020-09-09 | 2020-12-11 | 甘肃华羚生物技术研究中心有限公司 | Yak milk freeze-dried yogurt block capable of promoting intestinal peristalsis |
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| CA2570126A1 (en) * | 2004-07-01 | 2006-01-19 | General Mills, Inc. | Cultures encapsulated with chocolate food products coated with chocolate and methods of preparation |
| CN107427017A (en) * | 2015-01-15 | 2017-12-01 | A·拉科斯 | The Yoghourt cheese of fresh thick denseness with living flora, the Yoghourt dessert prepared therefrom for scribbling chocolate and its production method |
| CN111280290A (en) * | 2020-03-13 | 2020-06-16 | 新希望乳业股份有限公司 | Greek yogurt ice cream chocolate bar and preparation method thereof |
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| CN114403393B (en) * | 2022-02-18 | 2024-03-19 | 中国农业科学院农产品加工研究所 | Texture regulator based on full utilization of fruit pulp and preparation method thereof |
| CN115474631A (en) * | 2022-09-19 | 2022-12-16 | 江南大学 | Chia seed plant-based yoghurt block and preparation method thereof |
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