CN114190434A - Pickling wiredrawing yoghourt and preparation method thereof - Google Patents
Pickling wiredrawing yoghourt and preparation method thereof Download PDFInfo
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Classifications
-
- 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
- A23C1/00—Concentration, evaporation or drying
-
- 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
- A23C7/00—Other dairy technology
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
Abstract
The invention provides a private kitchen wiredrawing yogurt and a preparation method thereof. Firstly, filtering raw milk by an RO (reverse osmosis) membrane until the milk protein content is 4.0-4.8 wt%, sequentially homogenizing the obtained concentrated milk at 0-200 bar, stirring, sterilizing and cooling, adding a leavening agent, fermenting until the pH value is 4.6-4.8, stirring at the rotating speed of 300-600 rpm/min for demulsification, and after-ripening for more than 12 hours to obtain the private kitchen wiredrawing yoghourt; wherein the leaven consists of streptococcus thermophilus and lactobacillus bulgaricus, and the dosage ratio of the streptococcus thermophilus to the lactobacillus bulgaricus is 1 x 1011CFU：2.1×107～5.2×107And (4) CFU. The yogurt prepared by the invention not only has excellent tissue state, taste and flavor, higher extracellular polysaccharide content, but also has stronger wire drawing property.
Description
Technical Field
The invention belongs to the technical field of yoghourt preparation. More particularly, relates to a private kitchen wiredrawing yoghourt and a preparation method thereof.
Background
In recent years, the Chinese dairy market has steadily grown. With the change of consumption upgrading and family structure, the yoghurt consumption market is more refined, and daily cooking products rich in convenience, novelty and entertainment can be more favored by family chefs. The sour milk with the hairline in the private kitchen is taken as the sour milk with the strong hairline property, can endow the consumer with extremely visual experience and fun, is suitable for various occasions such as parties, baking cuisine, daily drinks and the like, is extremely rich in convenience, novelty and entertainment, and belongs to one of high-quality choices of daily cooking products.
The patent kitchen wiredrawing yogurt is rich in Extracellular Polysaccharide (EPS), can effectively inhibit inflammation, maintain intestinal barrier function, regulate intestinal flora, resist cancer and the like, has the characteristics of strong fermentation fragrance, milk fragrance, rich milk fat and simple and natural ingredients, and accords with the current product popularity trend.
Disclosure of Invention
The invention aims to overcome the defects of the prior art, provides a kitchen yogurt and a preparation method thereof, and provides a novel kitchen yogurt for household chefs to meet the increasing dairy product market demand.
The invention aims to provide a preparation method of a wire-drawing yogurt for kitchens.
The invention also aims to provide the private kitchen wiredrawing yoghourt prepared by the method.
The above purpose of the invention is realized by the following technical scheme:
the invention provides a preparation method of a wire-drawing yogurt for kitchens, which comprises the following steps:
s1, filtering raw milk by an RO (reverse osmosis) membrane until the content of milk protein is 4.0-4.8 wt%, and obtaining concentrated milk;
s2, homogenizing the concentrated milk obtained in the step S1 at 0-200 bar, stirring, sterilizing and cooling to obtain cooled milk;
s3, adding a starter into the cooled cow milk obtained in the step S2, and fermenting until the pH value is 4.6-4.8 to obtain fermented cow milk;
s4, stirring and demulsifying the fermented milk obtained in the step S3 at the rotating speed of 300-600 rpm/min, and after-ripening for more than 12 hours to obtain the private kitchen wiredrawing yogurt;
wherein the leaven consists of streptococcus thermophilus and lactobacillus bulgaricus, and the dosage ratio of the streptococcus thermophilus to the lactobacillus bulgaricus is 1 x 1011CFU：2.1×107～5.2×107CFU。
In step S1, the RO membrane filtration technology (reverse osmosis membrane filtration) is a membrane separation technology in which RO membranes selectively perform filtration under the urging of a pressure difference. After the raw milk passes through the RO membrane, water in the raw milk can be filtered, other nutritional components (such as protein, fat, lactose, calcium ions and the like) are still remained in the raw milk, the concentration of each component is realized, the thickness of the final yoghourt is regulated and controlled by controlling the content of milk protein, so that the final yoghourt has thick texture, and the yoghourt is endowed with the characteristic of fragrant and smooth due to high fat.
In step S2, the concentrated milk will quickly pass through the narrow slits in the homogenizing head to generate huge shearing force to the fat globules during homogenizing, so as to deform, elongate and crush the fat globules. The homogenizing operation can prevent the fat from floating upwards and layering, so that the components of the concentrated milk are distributed more uniformly. The private kitchen wiredrawing yoghourt is specifically controlled to be homogenized under the pressure of 0-200 bar so as to achieve the optimal wiredrawing performance of the yoghourt, the excessively low homogenization pressure can cause fat balls of the yoghourt to be too large, the structure of the yoghourt is easy to damage, the obtained yoghourt product is too thin, the texture of the yoghourt is too thin, the wiredrawing experience is poor, and whey is easy to separate out even in the quality guarantee period; too high homogenizing pressure can result in too tight combination of fat globules and protein, too tight a network structure formed after curdling, and poor stringiness of the yogurt product.
In step S3, the fermentation agent is a commercial fermentation agent (the mass ratio of streptococcus thermophilus to lactobacillus bulgaricus is 1 × 10)11CFU：1.5×107CFU) and a single-use fermentation agent (Streptococcus thermophilus) are mixed so that the fermentation agent contains the fermentation agent in a dosage ratio of 1 × 1011CFU：2.1×107～5.2×107CFU of Streptococcus thermophilus, Lactobacillus bulgaricus. The starter culture has high extracellular polysaccharide yield, and can reduce yogurt fermentationIn the process, the whey is dehydrated and shrunk, the texture and rheological properties of the fermented milk are improved, and the appearance and taste of the yoghourt can be optimized.
In addition, the fermentation end point is specifically controlled to be pH 4.6-4.8, the fermentation end point can enable the yoghourt to have excellent wiredrawing property, exopolysaccharide content and fragrance, and the fermentation end point is closely related to the milk protein content in the step S1, the stability of the yoghourt cannot be influenced only by adapting the fermentation end point with pH 4.6-4.8 when the milk protein content is controlled to be 4.0-4.8 wt%, and if the fermentation is stopped in advance, the yoghourt is too thin in texture, poor in flavor and too low in exopolysaccharide content; if the pH value at the fermentation end point is too low, the gel is excessively dehydrated and condensed in the forming process, so that the network structure of the yoghourt is compact, the wiredrawing property of the yoghourt is poor, the yoghourt product is excessively acidic, the fermentation is excessive and the like, and finally the mouthfeel is poor. Therefore, the preparation of the wire-drawing yogurt for private kitchens is the most suitable fermentation end point finally determined by comprehensively considering a plurality of factors such as the protein content of raw milk, the content of Extracellular Polysaccharide (EPS), the thickness and the flavor of the yogurt and the like through a large number of exploration experiments.
In the step S4, stirring and demulsifying are performed to break the fermented milk into a flowing product with uniform texture, and stirring parameters influence the consistency and the stringiness of the yogurt, so that the fermented milk can be successfully broken under the condition of stirring at a specific rotating speed of 100-800 rpm/min without damaging the stringiness of the yogurt, and the smooth and uniform-texture privet wiredrawing yogurt is obtained.
The Exopolysaccharide (EPS) is divided into capsular polysaccharide and mucopolysaccharide, the mucopolysaccharide is closely related to the drawability of the yoghourt, and after the yoghourt is stirred, exopolysaccharide channels are formed in a protein network structure, usually larger holes are formed in the structure and are not fixed in the protein network structure. In the preparation process of the yoghourt, the balance of crosslinking of the extracellular polysaccharide and the protein gel structure plays a key role in the aspects of physical stability, sensory characteristics, texture characteristics and the like of the yoghourt, and each operation process and parameters thereof can influence the stability of the yoghourt gel structure, for example, the shearing force is too large, so that the protein structure is more tightly aggregated, the protein silk is thick, the balance state in an extracellular polysaccharide channel is damaged, the extracellular polysaccharide is limited in a protein network and cannot move freely, and the wiredrawing property of the yoghourt is poor or even disappears.
Therefore, the invention specifically controls the filtering mode, the starter strains and the setting of various parameters such as the milk protein content, the homogenizing pressure, the fermentation end point, the stirring speed and the like according to the characteristics of the wiredrawing yoghourt, so that the prepared yoghourt not only has excellent tissue state, taste, flavor and smell and higher extracellular polysaccharide content, but also has stronger wiredrawing characteristic, and provides a novel kitchen product for family chefs.
Preferably, the milk protein content of step S1 is 4.8 wt%. And S1, measuring the content of the milk protein, namely measuring the content of protein and fat in raw milk by using a milk component analyzer, and filtering and concentrating the raw milk according to the content to obtain the required content of the milk protein.
Preferably, the raw cow milk of step S1 is a raw cow milk that is negative for antibiotic detection and has been milked for less than 48 hours.
Preferably, the temperature of the homogenization in the step S2 is 65-70 ℃. Most preferably 65 deg.c.
Preferably, the homogenizing in step S2 is performed at 0bar or 200 bar.
Preferably, in step S2, the concentrated milk is divided into 2-3 parts before homogenization, and then the two parts are mixed again after homogenization. Most preferably, the concentrated milk is divided into 2 portions. The aim is to diversify the fat globule particles in the concentrated milk, ensure the homogenizing effect and bring better texture and taste.
Preferably, in the step S2, the stirring is performed at a rotation speed of 100-500 rpm/min for 5-15 min. Most preferably, the stirring is at a speed of 300rpm/min for 10 min.
Preferably, the sterilization in the step S2 is performed at 93-96 ℃ for 4-6 min. Most preferably, the sterilization is sterilization at 95 ℃ for 5 min.
Preferably, the cooling in the step S2 is to be carried out to 39-44 ℃. Most preferably 43 deg.c.
Preferably, in the step S3, the ratio of the amount of the leavening agent to the amount of the chilled milk is 0.02-0.04: 950 to 1100 (w/w).
Preferably, the fermentation in the step S3 is fermentation at 32-44 ℃. Most preferably 43 deg.c.
Preferably, the fermentation of step S3 is a fermentation to pH 4.75.
Preferably, the rotation speed of the stirring in the step S4 is 300 rpm/min.
Preferably, the demulsification in the step S4 is followed by cooling to 15-25 ℃. Most preferably 18 deg.c.
Preferably, the after-ripening in the step S4 is after-ripening at 3-5 ℃. Most preferably 4 deg.c.
As a preferred possible embodiment, the preparation method of the private kitchen brushed yogurt comprises the following steps:
s1, filtering the raw milk which is negative in antibiotic detection and has the milking time of less than 48 hours by an RO (reverse osmosis) membrane until the milk protein content is 4.0-4.8 wt%, and obtaining concentrated milk;
s2, dividing the concentrated milk obtained in the step S1 into 2-3 parts at 65-70 ℃, homogenizing at 0-200 bar, mixing again, stirring at a rotating speed of 100-500 rpm/min for 5-15 min, sterilizing at 93-96 ℃ for 4-6 min, and cooling to 39-44 ℃ to obtain cooled milk;
s3, adding a starter (the dosage ratio of the starter to the chilled cow milk is 0.02-0.04: 950-1100 (w/w)) into the chilled cow milk obtained in S2, and fermenting at 32-44 ℃ to pH 4.6-4.8 to obtain fermented cow milk;
s4, stirring and demulsifying the fermented milk obtained in the step S3 at the rotating speed of 300-600 rpm/min, cooling to 15-25 ℃, and after-ripening at the temperature of 3-5 ℃ for more than 12 hours to obtain the private kitchen wiredrawing yoghourt;
wherein the leaven consists of streptococcus thermophilus and lactobacillus bulgaricus, and the dosage ratio of the streptococcus thermophilus to the lactobacillus bulgaricus is 1 x 1011CFU：2.1×107～5.2×107CFU。
The yoghourt prepared by the method only contains raw milk and starter strains, is simple in components, safe and non-toxic, meets the requirements of GB19302 in dosage, and has excellent tissue state, taste and smell, higher extracellular polysaccharide content and stronger wire drawing property. Therefore, the private kitchen brushed yogurt prepared by the method also falls within the protection scope of the present invention.
The invention has the following beneficial effects:
the yoghourt prepared by the method only contains raw milk and starter strains, has simple components, is safe and non-toxic, and has the dosage meeting the requirements of GB 19302. The yogurt not only has excellent tissue state, taste, flavor and high extracellular polysaccharide content, but also has strong wiredrawing property.
Drawings
Fig. 1 is a drawing showing the effect of drawing yogurt in example 1.
Detailed Description
The invention is further described with reference to the drawings and the following detailed description, which are not intended to limit the invention in any way. Reagents, methods and apparatus used in the present invention are conventional in the art unless otherwise indicated.
Unless otherwise indicated, reagents and materials used in the following examples are commercially available.
Example 1 preparation of a wire-drawn yogurt for private kitchens
S1, filtering 1500g of raw milk which is negative in antibiotic detection and has less than 48 hours after milking by an RO (reverse osmosis) membrane until the content of milk protein is 4.8 wt%, and obtaining concentrated milk;
s2, dividing the concentrated milk obtained in the step S1 into 2 parts at 65 ℃, homogenizing the 2 parts respectively by using pressures of 0bar and 200bar, then mixing the two parts again, stirring the mixture for 10min at a rotating speed of 300rpm/min, sterilizing the mixture for 5min at 95 ℃, and cooling the sterilized mixture to 43 ℃ to obtain 1000g of cooled milk;
s3, adding 0.025g of a starter into the cooled cow milk obtained in the step S2, standing and fermenting at 43 ℃ until the pH value is 4.75 to obtain fermented cow milk;
s4, stirring and demulsifying the fermented milk obtained in the step S3 at the rotating speed of 300rpm/min, cooling to 18 ℃, and after-ripening at the temperature of 4 ℃ for 12 hours to obtain the private kitchen wiredrawing yogurt;
wherein the hairThe yeast agent consists of streptococcus thermophilus and lactobacillus bulgaricus, and the dosage ratio of the streptococcus thermophilus to the lactobacillus bulgaricus is 1 x 1011CFU：3×107CFU。
Example 2 preparation of a wire-drawn yogurt for private kitchens
S1, 1250g of raw milk which is negative in antibiotic detection and is less than 48 hours after milking is filtered by an RO membrane until the milk protein content is 4.0 wt%, so as to obtain concentrated milk;
s2, dividing the concentrated milk obtained in the step S1 into 2 parts at 65 ℃, homogenizing the 2 parts at 100bar and 200bar respectively, then mixing the two parts again, stirring the mixture for 5min at the rotating speed of 500rpm/min, sterilizing the mixture for 4min at 96 ℃, and cooling the mixture to 39 ℃ to obtain 950g of cooled milk;
s3, adding 0.02g of leaven into the cooled cow milk obtained in the step S2, standing and fermenting at the temperature of 32 ℃ until the pH value is 4.6, and obtaining fermented cow milk;
s4, stirring and demulsifying the fermented milk obtained in the step S3 at the rotating speed of 600rpm/min, cooling to 15 ℃, and after-ripening at the temperature of 5 ℃ for 18h to obtain the private kitchen wiredrawing yogurt;
wherein the leaven consists of streptococcus thermophilus and lactobacillus bulgaricus, and the dosage ratio of the streptococcus thermophilus to the lactobacillus bulgaricus is 1 x 1011CFU：2.1×107CFU。
Example 3 preparation of a wire-drawn yogurt for private kitchens
S1, filtering 1650g of raw milk which is negative in antibiotic detection and is less than 48 hours after milking by an RO membrane until the content of milk protein is 4.8 wt%, and obtaining concentrated milk;
s2, dividing the concentrated milk obtained in the step S1 into 3 parts at 70 ℃, homogenizing the 3 parts by using pressures of 0bar, 100bar and 200bar respectively, then mixing the two parts again, stirring the mixture for 15min at a rotating speed of 100rpm/min, sterilizing the mixture for 6min at 93 ℃, and cooling the sterilized mixture to 44 ℃ to obtain 1100g of cooled milk;
s3, adding 0.04g of a starter into the cooled cow milk obtained in the step S2, standing and fermenting at 44 ℃ until the pH value is 4.8 to obtain fermented cow milk;
s4, stirring and demulsifying the fermented milk obtained in the step S3 at the rotating speed of 600rpm/min, cooling to 25 ℃, and after-ripening at the temperature of 3 ℃ for 24 hours to obtain the private kitchen wiredrawing yogurt;
wherein the leaven consists of streptococcus thermophilus and lactobacillus bulgaricus, and the dosage ratio of the streptococcus thermophilus to the lactobacillus bulgaricus is 1 x 1011CFU：5.2×107CFU。
Comparative example 1
The preparation method of example 1 is different in that the milk protein content of step S1 is 3.2 wt%.
Comparative example 2
The preparation method of example 1 is different in that the milk protein content of step S1 is 3.8 wt%.
Comparative example 3
The preparation method of example 1 is different in that the concentrated milk of step S2 is not divided, and is directly homogenized at 200 bar.
Comparative example 4
The preparation method of example 1 is the same, except that the concentrated milk of step S2 is not divided, and is directly homogenized at 0 bar.
Comparative example 5
The preparation method of example 1 was repeated, except that the fermentation end point in step S3 was pH 4.9.
Comparative example 6
The same preparation as in example 1, except that the ratio of the amounts of Streptococcus thermophilus and Lactobacillus bulgaricus is 1 x 1011CFU：1.5*107CFU。
Comparative example 7
The preparation method of example 1 was followed, except that the starter culture contained Streptococcus thermophilus only.
Comparative example 8
The preparation method is the same as that of example 1, except that the leaven consists of lactococcus lactis subsp lactis, lactococcus lactis subsp cremoris, streptococcus thermophilus, lactobacillus bulgaricus and bifidobacterium lactis, and the dosage ratio of the lactococcus lactis subsp lactis, lactococcus lactis subsp cremoris, streptococcus thermophilus, lactobacillus bulgaricus and bifidobacterium lactis is 3.8 x 1010CFU：2.0×109CFU：1.0×106CFU：7.4×1010CFU：4.5×108CFU。
Comparative example 9
The preparation method is the same as that of example 1, except that the demulsification speed in the step S4 is 800 rpm/min.
Test example
Firstly, testing the stringiness of the yoghourt
The yogurts prepared in examples 1 to 3 and comparative examples 1 to 9 were filled in a 100g paper cup, a spoon with a size of 5g was used to dig out a spoon from the middle of the yogurt, then the spoon was placed at a height of 40cm, the yogurt was poured at 30 ° to the horizontal plane, and the length and duration of the wire drawing were recorded. The operation was repeated 5 times and the results were averaged as shown in table 1.
Table 1 yogurt stringiness test results
| Group of | Length (cm) | Time(s) |
| Example 1 | 25 | 8 |
| Example 2 | 18 | 8 |
| Example 3 | 20 | 9 |
| Comparative example 1 | 15 | 4 |
| Comparative example 2 | 16 | 7 |
| Comparative example 3 | 10 | 3 |
| Comparative example 4 | 13 | 4 |
| Comparative example 5 | 15 | 6 |
| Comparative example 6 | 9 | 5 |
| Comparative example 7 | 13 | 7 |
| Comparative example 8 | 7 | 4 |
| Comparative example 9 | 10 | 4 |
Second, measuring the content of exopolysaccharide in the yoghourt
Respectively weighing 10g of the yogurt prepared in the examples 1-3 and the comparative examples 1-9, respectively adding 80% of TCA until the final concentration of TCA is 20%, uniformly stirring, standing at 4 ℃ for 2h, centrifuging at 4 ℃ and 25000g for 20min to remove protein and fat, taking supernatant, adding 2-3 times of volume of glacial ethanol, standing at 4 ℃ for 16h, centrifuging at 4 ℃ and 6000g for 30min, taking precipitate obtained by centrifugation, and suspending in 2mL of distilled water for dialysis for 24h (the pore diameter of a dialysis bag is 10kDa) to remove monosaccharide or other small molecular substances, namely extracting the extracellular polysaccharide solution of the yogurt. The content of the product was measured by phenol-sulfuric acid method, and the measurement results are shown in Table 2.
TABLE 2 determination of exopolysaccharide content in yogurt
| Group of | EPS content (μ g/g) |
| Example 1 | 85.94±2.78g |
| Example 2 | 85.63±3.74g |
| Example 3 | 81.95±1.04fg |
| Comparative example 1 | 51.8±3.01c |
| Comparative example 2 | 79.02±1.68ef |
| Comparative example 3 | 68.51±1.77d |
| Comparative example 4 | 75.01±1.41e |
| Comparative example 5 | 64.2±2.27d |
| Comparative example 6 | 68.51±1.77d |
| Comparative example 7 | 44.45±2.59b |
| Comparative example 8 | 19.92±0.08a |
| Comparative example 9 | 75.85±3.38e |
Note: different lower case letters represent the same row of significant differences.
Third, yogurt sensory evaluation
A sensory evaluation group is formed by 12 researchers with dairy experience, and the yogurt prepared in the examples 1-3 and the comparative examples 1-9 is subjected to sensory evaluation, wherein the evaluation indexes are tissue state, mouthfeel and flavor, the specific sensory evaluation standard is shown in table 3, and the evaluation result is shown in table 4.
TABLE 3 sensory Scoring criteria
Table 4 yogurt sensory evaluation results
As can be seen from Table 1, the stringiness of the yogurts of examples 1 to 3 was significantly better than that of comparative examples 1, 3, 4 and 6 to 9, and slightly better than that of comparative examples 2 and 5.
As can be seen from Table 2, the content of exopolysaccharides in the yoghurts of examples 1 to 3 is significantly higher than that in comparative examples 1, 3, 5 to 8, and is slightly higher than that in comparative examples 2, 4 and 9.
As can be seen from Table 3, in the sensory evaluation results, the texture, taste and flavor of the yogurt and the preference of researchers in examples 1 to 3 are significantly better than those in comparative examples 1 to 9.
Therefore, even if the stringiness or the exopolysaccharide content of the yogurt of some comparative examples can be close to the level of examples 1-3, the yogurt still has the defects of poor mouthfeel, poor taste and smell and other sensory evaluation aspects.
Therefore, the embodiments 1 to 3 specifically control the setting of various parameters such as starter bacteria, milk protein content, homogenization pressure, fermentation end point, stirring speed and the like in the preparation process of the yogurt, so that the prepared yogurt not only has excellent tissue state, taste, flavor and high extracellular polysaccharide content, but also has strong wire drawing property, and a novel kitchen product is provided for family chefs.
In addition, the yogurt prepared in the embodiments 1 to 3 only contains raw milk and starter strains, is simple in components, safe and non-toxic, and meets the requirements of GB19302 in dosage.
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.
Claims (10)
1. A preparation method of a wire-drawing yogurt for kitchens is characterized by comprising the following steps:
s1, filtering raw milk by an RO (reverse osmosis) membrane until the content of milk protein is 4.0-4.8 wt%, and obtaining concentrated milk;
s2, homogenizing the concentrated milk obtained in the step S1 at 0-200 bar, stirring, sterilizing and cooling to obtain cooled milk;
s3, adding a starter into the cooled cow milk obtained in the step S2, and fermenting until the pH value is 4.6-4.8 to obtain fermented cow milk;
s4, stirring and demulsifying the fermented milk obtained in the step S3 at the rotating speed of 300-600 rpm/min, and after-ripening for more than 12 hours to obtain the private kitchen wiredrawing yogurt;
wherein the leaven consists of streptococcus thermophilus and lactobacillus bulgaricus, and the dosage ratio of the streptococcus thermophilus to the lactobacillus bulgaricus is 1 x 1011CFU：2.1×107～5.2×107CFU。
2. The method according to claim 1, wherein the heating in step S2 is carried out at 65-70 ℃.
3. The method according to claim 1, wherein the stirring in step S2 is performed at a rotation speed of 100 to 500rpm/min for 5 to 15 min.
4. The method according to claim 1, wherein the sterilization in step S2 is performed at 93-96 ℃ for 4-6 min.
5. The method according to claim 1, wherein the cooling in step S2 is to a temperature of 39-44 ℃.
6. The method according to claim 1, wherein the ratio of the amount of the starter culture to the chilled milk in step S3 is 0.02-0.04: 950 to 1100 (w/w).
7. The method according to claim 1, wherein the fermentation in step S3 is a fermentation at 32-44 ℃.
8. The preparation method of claim 1, wherein the demulsification in the step S4 is further cooled to 15-25 ℃.
9. The method according to claim 1, wherein the after-ripening in step S4 is an after-ripening at 3 to 5 ℃.
10. The private kitchen drawn yogurt prepared by the method of any one of claims 1 to 9.
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| WO2023231641A1 (en) * | 2022-05-30 | 2023-12-07 | 江南大学 | Method for preparing high-protein concentrated yoghourt before fermentation |
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