CN114223719A - High-calcium crystal ball, preparation method thereof and high-calcium crystal ball normal-temperature yoghourt - Google Patents
High-calcium crystal ball, preparation method thereof and high-calcium crystal ball normal-temperature yoghourt Download PDFInfo
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- CN114223719A CN114223719A CN202111636005.XA CN202111636005A CN114223719A CN 114223719 A CN114223719 A CN 114223719A CN 202111636005 A CN202111636005 A CN 202111636005A CN 114223719 A CN114223719 A CN 114223719A
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- calcium
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- 238000002360 preparation method Methods 0.000 title claims abstract description 23
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- 239000007788 liquid Substances 0.000 claims abstract description 46
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 35
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 34
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- 235000014826 Mangifera indica Nutrition 0.000 claims description 2
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- 235000011010 calcium phosphates Nutrition 0.000 claims description 2
- 235000011132 calcium sulphate Nutrition 0.000 claims description 2
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- 235000019700 dicalcium phosphate Nutrition 0.000 claims description 2
- 238000000265 homogenisation Methods 0.000 claims description 2
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Images
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
- A23C9/13—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
-
- 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
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
Abstract
The invention provides a high-calcium crystal ball, a preparation method thereof and high-calcium crystal ball normal-temperature yoghourt, wherein the high-calcium crystal ball consists of a crystal ball colloid and a fixing liquid, and the mass ratio of the crystal ball colloid to the fixing liquid is 1: 10-20; the crystal ball colloid comprises the following raw materials in parts by weight: according to 1000 parts, 10-100 parts of calcium salt, 5-100 parts of sweetener I, 0.1-10 parts of colloid and the balance of RO water; the stationary liquid comprises the following raw materials in percentage by weight: according to 1000 parts, 0.5-30 parts of calcium chloride and 0.5-30 parts of potassium chloride, and the balance of RO water. The invention also provides a preparation method of the high-calcium crystal ball, and high-calcium crystal ball normal-temperature yoghourt containing the high-calcium crystal ball and a preparation method thereof. The product obtained by the invention has high calcium content, smooth and fine texture and no granular sensation, and can supplement the deficiency of the daily calcium intake of consumers.
Description
Technical Field
The invention belongs to the technical field of high-calcium yoghourt, and particularly relates to a high-calcium crystal ball, a preparation method thereof and high-calcium crystal ball normal-temperature yoghourt.
Background
Calcium, as a major element essential to the human body, plays a very important role in all stages of growth and development, and the demand of calcium for people in different periods also varies. For example, the growth and development of the school-age children and adolescent children are rapid, the height and bone density are increased rapidly, and the demand for calcium is high. In pregnant women, the fetal development draws a portion of the calcium from the mother and therefore the calcium demand is greater than that of the general population. In addition, as people age, physical functions are changed, secretion of various hormones is reduced, the problem of calcium loss is increased, and people over 50 years old need to increase the calcium intake properly. Chinese resident nutritional and chronic disease condition reports (2015) show that the problem of calcium deficiency still exists. Therefore, balancing the diet, ensuring adequate calcium intake is an urgent social health problem to be solved at present.
In the 70 s of the 20 th century, the concept of "functional food" was first proposed by the japan's ministry of health, and then introduced into the european food science community. Today, the concept of functional food is increasingly being accepted by consumers worldwide. In China, with the improvement of the knowledge level of people, the relationship between functional food and health is more and more approved. In spite of the existing functional products on the market, the most common product is to strengthen calcium and various vitamins, which shows that the relationship between calcium supplement and body health is well known by consumers.
The dairy product is rich in nutrition, is the best food carrier of natural milk calcium, and is easy to obtain in daily life. The yoghourt is a product prepared by fermenting fresh cow and sheep milk or milk powder serving as a raw material by using lactic acid bacteria. Compared with fresh milk, the yoghourt contains a large amount of lactic acid bacteria beneficial to human health, and nutrient substances in the milk components are refined through fermentation, so that the yoghourt is more beneficial to human absorption. Therefore, the method for enhancing the national health quality by the yoghourt product is an economic and convenient mode.
The existing high-calcium dairy product on the market at present mainly improves the calcium content through two ways: (1) the whole proportion of calcium content is improved by concentrating the raw milk; (2) exogenous calcium was added directly to the product. However, the following problems are present:
(1) the raw milk is concentrated, so that the content of all components in the cow milk except water is increased, the product produced by the process has higher cost, the taste is greatly different from that of the product prepared from the common raw milk, and the cow milk is not suitable for being used as a conventional product.
(2) By means of direct addition of exogenous calcium to the product: the types of exogenous calcium are mainly classified into soluble ionic calcium and insoluble or slightly soluble molecular calcium. Casein in milk is sensitive to calcium ions, which can cause casein flocculation. Particularly in the yoghourt, as the pH value is reduced, calcium element existing in a stable calcium phosphate form in a milk system is dissociated into calcium ions, and the calcium ions are enriched to have the action with casein, so that the casein is flocculated to influence the product quality; molecular calcium has low solubility, and obvious granular feeling and precipitation phenomena can be generated after the addition amount is too high, so that the two calcium sources cannot be directly added into the yoghourt in a large amount.
Disclosure of Invention
Aiming at the problems in the prior art, the invention provides the high-calcium crystal ball, the preparation method thereof and the high-calcium crystal ball normal-temperature yoghourt, which have high calcium content, smooth and fine texture and no granular sensation and can supplement the deficiency of daily calcium intake of consumers.
In order to achieve the purpose, the technical scheme adopted by the invention for solving the technical problems is as follows: providing a high-calcium crystal ball, which consists of a crystal ball colloid and a stationary liquid, wherein the mass ratio of the crystal ball colloid to the stationary liquid is 1: 10-20;
the crystal ball colloid comprises the following raw materials in parts by weight: according to 1000 parts, 10-100 parts of calcium salt, 5-100 parts of sweetener I, 0.1-10 parts of colloid and the balance of RO water;
the stationary liquid comprises the following raw materials in percentage by weight: according to 1000 parts, 0.5-30 parts of calcium chloride and 0.5-30 parts of potassium chloride, and the balance of RO water.
Further, the crystal ball colloid comprises the following raw materials in parts by weight: according to 1000 parts, 60 parts of calcium salt, 55 parts of sweetener I and 6 parts of colloid, and the balance of RO water;
the stationary liquid comprises the following raw materials in percentage by weight: according to 1000 parts, 15 parts of calcium chloride and 15 parts of potassium chloride, and the balance of RO water.
Further, the calcium salt is at least one of calcium lactate, calcium carbonate, lemon yogurt, milk mineral salt, calcium L-aspartate, calcium gluconate, calcium hydrogen phosphate, calcium chloride, calcium sulfate and calcium phosphate.
Further, the first sweetener is at least one of erythritol, sucralose, aspartame, acesulfame potassium and white granulated sugar.
Further, the colloid is at least one of gellan gum, carrageenan, guar gum, pectin, xanthan gum, sodium alginate, locust bean gum and konjac flour.
Further, the crystal ball colloid comprises the following raw materials in parts by weight: according to 1000 parts, 10-100 parts of calcium salt, 5-100 parts of white granulated sugar, 1-10 parts of gellan gum, 1-15 parts of carrageenan, 1-10 parts of konjac flour, 1-10 parts of sodium alginate, 0.1-2 parts of xanthan gum, 0.1-2 parts of locust bean gum, 0.1-2 parts of guar gum, 0.1-5 parts of sucralose and the balance of RO water.
Further, the stationary liquid comprises the following raw materials in percentage by weight: according to 1000 parts, 0-10 parts of calcium chloride and 1-10 parts of potassium chloride, and the balance of RO water.
Further, the viscosity of the crystal ball colloid is 1000-.
Further, the viscosity of the crystal ball colloid was 2000-6000 mPas.
Further, the viscosity of the crystal ball colloid is 3000-5000 mPas.
This is because too high viscosity may result in uncontrollable shape when the pellet is dropped into the fixing liquid, and too low viscosity may result in scattering of the pellet when the pellet is dropped into the fixing liquid.
The preparation method of the high-calcium crystal ball comprises the following steps:
(1) heating RO water to 60-80 deg.C, adding calcium salt, stirring, adding premixed sweetener I and colloid, adding RO water to desired volume, stirring for 20-40min to dissolve completely, heating to 90-100 deg.C, and keeping the temperature for 30min to obtain crystal ball colloid;
(2) adding calcium chloride and potassium chloride into RO water, stirring until dissolving, heating to 90-100 deg.C, keeping the temperature for 5min, and cooling to 4 deg.C to obtain stationary liquid;
(3) and (3) dripping the crystal ball colloid obtained in the step (1) into the stationary liquid obtained in the step (2) through a nozzle, cooling, solidifying, forming and filtering to obtain the high-calcium crystal ball.
The crystal ball colloid is dripped into the stationary liquid, the fixed high-calcium crystal ball is collected, the stationary liquid is recycled, the temperature is required to be lower than 15 ℃, and if the temperature of the stationary liquid is higher than 15 ℃, a new stationary liquid needs to be replaced.
The high-calcium crystal ball normal-temperature yoghourt comprises the following raw materials in parts by weight: 800 portions of raw milk and 950 portions of milk, 5 to 50 portions of milk protein, 10 to 20 portions of thickening agent, 30 to 100 portions of sweetening agent II, 1 to 3 portions of stabilizing agent, 0.1 to 1 portion of essence, 0.1 to 1 portion of fruit juice, 10 to 20 portions of colloid and 5 to 15 portions of high calcium crystal ball.
Further, the thickener is at least one of gelatin, pectin, starch, agar, guar gum, sodium caseinate and citrus fiber.
Further, the second sweetening agent is at least one of xylitol, erythritol, sucralose, aspartame, acesulfame potassium and white granulated sugar.
Further, the fruit juice is at least one of apple juice, peach juice, mango juice, strawberry juice, watermelon juice, lemon juice and pear juice.
Further, the stabilizer and the essence are common additives for the yoghourt.
The preparation method of the high-calcium crystal ball normal-temperature yoghourt comprises the following steps:
(1) heating milk to 50-55 ℃, adding milk protein, performing high-shear dissolution for 10-15min, hydrating for 30min, then adding a thickening agent, a sweetening agent II and a stabilizing agent, performing high-shear dissolution for 10-15min, sequentially performing preheating, homogenization and sterilization, cooling to 42 ℃, adding a strain and essence, fermenting to acidity of 110-;
(2) heating RO water to 80-85 ℃, adding fruit juice and colloid, circularly dissolving for 10-15min, then sterilizing at 90-100 ℃ for 300s, adding high-calcium crystal balls and the fermented yoghourt obtained in the step (1), uniformly mixing, and pasteurizing to obtain the high-calcium crystal ball normal-temperature yoghourt.
Further, the strain is a microbial inoculum which is prepared by mixing commercially available streptococcus thermophilus and lactobacillus bulgaricus according to the mass ratio of 1: 1.
In summary, the invention has the following advantages:
1. the invention creatively adopts the crystal ball embedding technology to achieve the purpose of calcium fortification, and compared with the existing products on the market, the invention avoids the phenomenon that calcium salt is directly added into the yoghourt and reacts with the substances in the yoghourt to influence the quality of the yoghourt. The granular substances with chewing feeling such as crystal balls are added into the yoghourt product, so that the interestingness and edibility of the product are enhanced. And the crystal ball is embedded with calcium salt, so that the addition amount of calcium can be greatly increased, and the upper limit (1000mg/kg) of calcium serving as a nutrition enhancer in the national standard is reached.
2. In addition, the existing popple and kiss products in the market are not found to be added with a nutrition enhancer calcium, and mostly cannot resist high-temperature heating or strong mechanical treatment, so that the application is limited. Different colloid materials are selected from the crystal balls as wall materials, so that the crystal balls can resist high-temperature sterilization, and the taste of the crystal balls cannot change greatly even after high-temperature treatment, so that the crystal balls can be applied to normal-temperature products. After a period of shelf life observation experiment, the crystal ball is soaked in the yoghourt without causing the change of the yoghourt base material.
3. The preparation method can embed the crystal ball formula of the calcium salt, adopts the combined action of the calcium ions, the potassium ions and the low temperature to gel the colloid, and can reduce the influence of the added calcium salt on the colloid, thereby ensuring the normal production.
4. The invention provides a formula of crystal balls capable of resisting high-temperature treatment, wherein part of components in the formula have the characteristic of high gel strength, and the taste of the prepared crystal balls is not changed after the high-temperature treatment.
Drawings
FIG. 1 is a schematic view of a process for preparing high-calcium crystal balls;
FIG. 2 is a schematic diagram of the preparation of high calcium crystal spheres;
FIG. 3 shows the acidity change of the high-calcium crystal-ball room-temperature yogurt obtained in example 1 in an oven at 42 ℃;
fig. 4 is a sensory evaluation of the mouthfeel of the high calcium crystal balls of example 1.
Detailed Description
Example 1
A high-calcium crystal ball consists of a crystal ball colloid and a stationary liquid, wherein the mass ratio of the crystal ball colloid to the stationary liquid is 1: 10;
the crystal ball colloid comprises the following raw materials in parts by weight: according to 1000 parts by weight, 50 parts of calcium citrate, 40 parts of white granulated sugar, 6 parts of gellan gum, 4 parts of carrageenan, 4 parts of konjac powder, 2 parts of sodium alginate, 0.5 part of xanthan gum, 1 part of locust bean gum, 1 part of guar gum, 2 parts of sucralose and the balance of RO water;
the stationary liquid comprises the following raw materials in percentage by weight: according to 1000 parts, 2 parts of calcium chloride and 4 parts of potassium chloride, and the balance of RO water.
The preparation method of the high-calcium crystal ball comprises the following steps:
(1) heating RO water to 70 deg.C, adding calcium citrate, stirring, adding premixed white sugar, gellan gum, carrageenan, rhizoma Amorphophalli refined powder, sodium alginate, xanthan gum, locust bean gum, guar gum and sucralose, adding RO water to constant volume, stirring for 30min to dissolve completely, heating to 95 deg.C, and keeping the temperature for 30min to obtain crystal ball colloid;
(2) adding calcium chloride and potassium chloride into RO water, stirring until dissolving, heating to 95 deg.C, keeping the temperature for 5min, and cooling to 4 deg.C to obtain stationary liquid;
(3) and (3) dripping the crystal ball colloid obtained in the step (1) into the stationary liquid obtained in the step (2) through a nozzle, cooling, solidifying, forming and filtering to obtain the high-calcium crystal ball.
The high-calcium crystal ball obtained by the embodiment has uniform particle size, elastic mouthfeel and no adhesion on the surface, and the mouthfeel is unchanged after high-temperature treatment. The prepared high-calcium crystal ball product is added into the yoghourt to prepare a finished product, and the preparation formula of the yoghourt is shown as follows.
The high-calcium crystal ball normal-temperature yoghourt comprises the following raw materials in parts by weight: 800 parts of raw milk, 30 parts of milk protein, 20 parts of thickening agent, 55 parts of white granulated sugar, 3 parts of stabilizing agent, 0.8 part of essence, 1 part of fruit juice, 10 parts of colloid and 5 parts of high-calcium crystal balls.
The preparation method of the high-calcium crystal ball normal-temperature yoghourt comprises the following steps:
(1) heating milk to 50 ℃, adding milk protein, performing high-shear dissolution for 10min, hydrating for 30min, then adding a thickening agent, white granulated sugar and a stabilizing agent, performing high-shear dissolution for 10min, preheating, homogenizing and sterilizing in sequence, cooling to 42 ℃, adding a strain and essence, fermenting to acidity of 110 DEG T, and demulsifying for later use to obtain fermented yogurt; the strain is a microbial inoculum which is prepared by mixing commercially available streptococcus thermophilus and lactobacillus bulgaricus according to the mass ratio of 1: 1;
(2) heating RO water to 80 ℃, adding fruit juice and colloid, circularly dissolving for 10min, sterilizing at 95 ℃ for 300s, adding the high-calcium crystal balls and the fermented yoghourt obtained in the step (1), uniformly mixing, and pasteurizing to obtain the high-calcium crystal ball normal-temperature yoghourt.
The obtained high-calcium crystal ball normal-temperature yoghourt is placed in a 42 ℃ oven for stability observation, and the change condition of the acidity of the yoghourt is shown in figure 3. And inviting 45 sensory evaluators to taste the high-calcium crystal balls in the high-calcium crystal ball normal-temperature yoghourt, evaluating the taste change of the high-calcium crystal balls within 30 days, and scoring according to the preference degree of the evaluators, wherein the score is 0-5, 0 indicates that the high-calcium crystal balls are not very popular, 3 indicates that the high-calcium crystal balls are acceptable, and 5 indicates that the high-calcium crystal balls are very popular. The change of the mouthfeel score is shown in figure 4, and the mouthfeel score of the high-calcium crystal ball is not obviously changed within 30 days.
Example 2
A high-calcium crystal ball consists of a crystal ball colloid and a stationary liquid, wherein the mass ratio of the crystal ball colloid to the stationary liquid is 1: 15;
the crystal ball colloid comprises the following raw materials in parts by weight: according to 1000 parts by weight, 30 parts of calcium carbonate, 40 parts of white granulated sugar, 4 parts of gellan gum, 6 parts of carrageenan, 3 parts of konjac powder, 2 parts of sodium alginate, 0.5 part of xanthan gum, 1 part of locust bean gum, 1 part of guar gum, 2 parts of sucralose, 1 part of potassium sorbate and the balance of RO water;
the stationary liquid comprises the following raw materials in percentage by weight: according to 1000 parts, 2 parts of calcium chloride and 4 parts of potassium chloride, and the balance of RO water.
The preparation method of the high-calcium crystal ball comprises the following steps:
(1) heating RO water to 70 deg.C, adding calcium salt, stirring, adding premixed white sugar, gellan gum, carrageenan, rhizoma Amorphophalli refined powder, sodium alginate, xanthan gum, locust bean gum, guar gum, sucralose and potassium sorbate, adding RO water to desired volume, stirring for 30min to dissolve completely, heating to 95 deg.C, and keeping the temperature for 30min to obtain crystal ball colloid;
(2) adding calcium chloride and potassium chloride into RO water, stirring until dissolving, heating to 95 deg.C, keeping the temperature for 5min, and cooling to 4 deg.C to obtain stationary liquid;
(3) and (3) dripping the crystal ball colloid obtained in the step (1) into the stationary liquid obtained in the step (2) through a nozzle, cooling, solidifying, forming and filtering to obtain the high-calcium crystal ball.
The high-calcium crystal ball obtained by the embodiment has uniform particle size, elastic mouthfeel and no adhesion on the surface, and the mouthfeel is unchanged after high-temperature treatment.
The high-calcium crystal ball normal-temperature yoghourt comprises the following raw materials in parts by weight: 900 parts of raw milk, 30 parts of milk protein, 15 parts of thickening agent, 60 parts of white granulated sugar, 2 parts of stabilizing agent, 0.6 part of essence, 0.6 part of fruit juice, 15 parts of colloid and 10 parts of high-calcium crystal balls.
The preparation method of the high-calcium crystal ball normal-temperature yoghourt comprises the following steps:
(1) heating milk to 55 ℃, adding milk protein, performing high-shear dissolution for 10min, hydrating for 30min, then adding a thickening agent, white granulated sugar and a stabilizing agent, performing high-shear dissolution for 15min, preheating, homogenizing and sterilizing in sequence, cooling to 42 ℃, adding a strain and essence, fermenting to the acidity of 120 DEG T, and demulsifying for later use to obtain fermented yogurt; the strain is a microbial inoculum which is prepared by mixing commercially available streptococcus thermophilus and lactobacillus bulgaricus according to the mass ratio of 1: 1;
(2) heating RO water to 80 ℃, adding fruit juice and colloid, circularly dissolving for 15min, sterilizing at 95 ℃ for 300s, adding the high-calcium crystal balls and the fermented yoghourt obtained in the step (1), uniformly mixing, and pasteurizing to obtain the high-calcium crystal ball normal-temperature yoghourt.
Example 3
A high-calcium crystal ball consists of a crystal ball colloid and a stationary liquid, wherein the mass ratio of the crystal ball colloid to the stationary liquid is 1: 20;
the crystal ball colloid comprises the following raw materials in parts by weight: according to 1000 parts by weight, 40 parts of milk mineral salt, 40 parts of white granulated sugar, 6 parts of gellan gum, 6 parts of carrageenan, 2 parts of konjac powder, 2 parts of sodium alginate, 1 part of xanthan gum, 0.5 part of locust bean gum, 0.5 part of guar gum, 2 parts of sucralose and the balance of RO water;
the stationary liquid comprises the following raw materials in percentage by weight: according to 1000 parts, 2 parts of calcium chloride and 4 parts of potassium chloride, and the balance of RO water.
The preparation method of the high-calcium crystal ball comprises the following steps:
(1) heating RO water to 70 deg.C, adding calcium salt, stirring, adding premixed white sugar, gellan gum, carrageenan, rhizoma Amorphophalli refined powder, sodium alginate, xanthan gum, locust bean gum, guar gum and sucralose, adding RO water to desired volume, stirring for 30min, heating to 95 deg.C, and keeping the temperature for 30min to obtain crystal ball colloid;
(2) adding calcium chloride and potassium chloride into RO water, stirring until dissolving, heating to 95 deg.C, keeping the temperature for 5min, and cooling to 4 deg.C to obtain stationary liquid;
(3) and (3) dripping the crystal ball colloid obtained in the step (1) into the stationary liquid obtained in the step (2) through a nozzle, cooling, solidifying, forming and filtering to obtain the high-calcium crystal ball.
The high-calcium crystal ball obtained by the embodiment has uniform particle size, elastic mouthfeel and no adhesion on the surface, and the mouthfeel is unchanged after high-temperature treatment.
The high-calcium crystal ball normal-temperature yoghourt comprises the following raw materials in parts by weight: 950 parts of raw milk, 50 parts of milk protein, 20 parts of thickening agent, 100 parts of white granulated sugar, 3 parts of stabilizing agent, 1 part of essence, 1 part of fruit juice, 20 parts of colloid and 15 parts of high-calcium crystal balls.
The preparation method of the high-calcium crystal ball normal-temperature yoghourt comprises the following steps:
(1) heating milk to 55 ℃, adding milk protein, performing high-shear dissolution for 15min, hydrating for 30min, then adding a thickening agent, white granulated sugar and a stabilizing agent, performing high-shear dissolution for 15min, preheating, homogenizing and sterilizing in sequence, cooling to 42 ℃, adding a strain and essence, fermenting to acidity of 130 DEG T, and demulsifying for later use to obtain fermented yogurt; the strain is a microbial inoculum which is prepared by mixing commercially available streptococcus thermophilus and lactobacillus bulgaricus according to the mass ratio of 1: 1;
(2) heating RO water to 85 ℃, adding fruit juice and colloid, circularly dissolving for 15min, sterilizing at 100 ℃ for 300s, adding the high-calcium crystal balls and the fermented yoghourt obtained in the step (1), uniformly mixing, and pasteurizing to obtain the high-calcium crystal ball normal-temperature yoghourt.
Comparative example 1
The high calcium crystal ball of comparative example 1 was the same as example 1, except that sodium alginate was not added.
A high-calcium crystal ball consists of a crystal ball colloid and a stationary liquid, wherein the mass ratio of the crystal ball colloid to the stationary liquid is 1: 10;
the crystal ball colloid comprises the following raw materials in parts by weight: according to 1000 parts, 50 parts of calcium citrate, 40 parts of white granulated sugar, 6 parts of gellan gum, 4 parts of carrageenan, 4 parts of konjac powder, 0.5 part of xanthan gum, 1 part of locust bean gum, 1 part of guar gum, 2 parts of sucralose and the balance of RO water;
the stationary liquid comprises the following raw materials in percentage by weight: according to 1000 parts, 2 parts of calcium chloride and 4 parts of potassium chloride, and the balance of RO water.
The preparation method of the high-calcium crystal ball comprises the following steps:
(1) heating RO water to 70 deg.C, adding calcium citrate, stirring, adding premixed white sugar, gellan gum, carrageenan, rhizoma Amorphophalli refined powder, xanthan gum, locust bean gum, guar gum and sucralose, adding RO water to desired volume, stirring for 30min, heating to 95 deg.C, and keeping the temperature for 30min to obtain crystal ball colloid;
(2) adding calcium chloride and potassium chloride into RO water, stirring until dissolving, heating to 95 deg.C, keeping the temperature for 5min, and cooling to 4 deg.C to obtain stationary liquid;
(3) and (3) dripping the crystal ball colloid obtained in the step (1) into the stationary liquid obtained in the step (2) through a nozzle, cooling, solidifying, forming and filtering to obtain the high-calcium crystal ball.
The high-calcium crystal ball normal-temperature yoghourt comprises the following raw materials in parts by weight: 800 parts of raw milk, 30 parts of milk protein, 20 parts of thickening agent, 55 parts of white granulated sugar, 3 parts of stabilizing agent, 0.8 part of essence, 1 part of fruit juice, 10 parts of colloid and 5 parts of high-calcium crystal balls.
The preparation method of the high-calcium crystal ball normal-temperature yoghourt comprises the following steps:
(1) heating milk to 50 ℃, adding milk protein, performing high-shear dissolution for 10min, hydrating for 30min, then adding a thickening agent, white granulated sugar and a stabilizing agent, performing high-shear dissolution for 10min, preheating, homogenizing and sterilizing in sequence, cooling to 42 ℃, adding a strain and essence, fermenting to acidity of 110 DEG T, and demulsifying for later use to obtain fermented yogurt; the strain is a microbial inoculum which is prepared by mixing commercially available streptococcus thermophilus and lactobacillus bulgaricus according to the mass ratio of 1: 1;
(2) heating RO water to 80 ℃, adding fruit juice and colloid, circularly dissolving for 10min, sterilizing at 95 ℃ for 300s, adding the high-calcium crystal balls and the fermented yoghourt obtained in the step (1), uniformly mixing, and pasteurizing to obtain the high-calcium crystal ball normal-temperature yoghourt.
The high-calcium crystal balls obtained in the comparative example have uniform particle size and elastic mouthfeel, but part of the crystal balls are adhered to influence product filling, and the mouthfeel of the high-calcium crystal balls is softened by heat treatment.
Comparative example 2
The high calcium spheres of comparative example 2 were the same as example 3, but no carrageenan was added.
A high-calcium crystal ball consists of a crystal ball colloid and a stationary liquid, wherein the mass ratio of the crystal ball colloid to the stationary liquid is 1: 20;
the crystal ball colloid comprises the following raw materials in parts by weight: according to 1000 parts by weight, 40 parts of milk mineral salt, 40 parts of white granulated sugar, 6 parts of gellan gum, 2 parts of konjac powder, 2 parts of sodium alginate, 1 part of xanthan gum, 0.5 part of locust bean gum, 0.5 part of guar gum and 2 parts of sucralose, and the balance being RO water;
the stationary liquid comprises the following raw materials in percentage by weight: according to 1000 parts, 2 parts of calcium chloride and 4 parts of potassium chloride, and the balance of RO water.
The preparation method of the high-calcium crystal ball comprises the following steps:
(1) heating RO water to 70 deg.C, adding calcium salt, stirring, adding premixed white sugar, gellan gum, rhizoma Amorphophalli refined powder, sodium alginate, xanthan gum, locust bean gum, guar gum and sucralose, adding RO water to desired volume, stirring for 30min, heating to 95 deg.C, and keeping the temperature for 30min to obtain crystal ball colloid;
(2) adding calcium chloride and potassium chloride into RO water, stirring until dissolving, heating to 95 deg.C, keeping the temperature for 5min, and cooling to 4 deg.C to obtain stationary liquid;
(3) and (3) dripping the crystal ball colloid obtained in the step (1) into the stationary liquid obtained in the step (2) through a nozzle, cooling, solidifying, forming and filtering to obtain the high-calcium crystal ball.
The high-calcium crystal ball normal-temperature yoghourt comprises the following raw materials in parts by weight: 950 parts of raw milk, 50 parts of milk protein, 20 parts of thickening agent, 100 parts of white granulated sugar, 3 parts of stabilizing agent, 1 part of essence, 1 part of fruit juice, 20 parts of colloid and 15 parts of high-calcium crystal balls.
The preparation method of the high-calcium crystal ball normal-temperature yoghourt comprises the following steps:
(1) heating milk to 55 ℃, adding milk protein, performing high-shear dissolution for 15min, hydrating for 30min, then adding a thickening agent, white granulated sugar and a stabilizing agent, performing high-shear dissolution for 15min, preheating, homogenizing and sterilizing in sequence, cooling to 42 ℃, adding a strain and essence, fermenting to acidity of 130 DEG T, and demulsifying for later use to obtain fermented yogurt; the strain is a microbial inoculum which is prepared by mixing commercially available streptococcus thermophilus and lactobacillus bulgaricus according to the mass ratio of 1: 1;
(2) heating RO water to 85 ℃, adding fruit juice and colloid, circularly dissolving for 15min, sterilizing at 100 ℃ for 300s, adding the high-calcium crystal balls and the fermented yoghourt obtained in the step (1), uniformly mixing, and pasteurizing to obtain the high-calcium crystal ball normal-temperature yoghourt.
The high-calcium crystal balls obtained in the comparative example have uniform particle sizes, but have partial adhesion on the surface due to low forming speed, have less elasticity in mouthfeel and are softer than those of example 3.
While the present invention has been described in detail with reference to the illustrated embodiments, it should not be construed as limited to the scope of the present patent. Various modifications and changes may be made by those skilled in the art without inventive step within the scope of the appended claims.
Claims (10)
1. The high-calcium crystal ball is characterized by consisting of a crystal ball colloid and a stationary liquid, wherein the mass ratio of the crystal ball colloid to the stationary liquid is 1: 10-20;
the crystal ball colloid comprises the following raw materials in parts by weight: according to 1000 parts, 10-100 parts of calcium salt, 5-100 parts of sweetener I, 0.1-10 parts of colloid and the balance of RO water;
the fixing liquid comprises the following raw materials in percentage by weight: according to 1000 parts, 0.5-30 parts of calcium chloride and 0.5-30 parts of potassium chloride, and the balance of RO water.
2. The high-calcium crystal ball according to claim 1, wherein the calcium salt is at least one of calcium lactate, calcium carbonate, lemon yogurt, milk mineral salt, calcium L-aspartate, calcium gluconate, calcium hydrogen phosphate, calcium chloride, calcium sulfate, and calcium phosphate.
3. The high calcium crystal ball according to claim 1, wherein the first sweetener is at least one of erythritol, sucralose, aspartame, acesulfame potassium, and white granulated sugar.
4. The high-calcium crystal ball according to claim 1, wherein the colloid is at least one of gellan gum, carrageenan, guar gum, pectin, xanthan gum, sodium alginate, locust bean gum, and konjac flour.
5. The high-calcium crystal ball as claimed in claim 1, wherein the colloid viscosity of the crystal ball is 1000-.
6. The method for preparing a high-calcium crystal ball according to any one of claims 1 to 5, comprising the steps of:
(1) heating RO water to 60-80 deg.C, adding calcium salt, stirring, adding premixed sweetener I and colloid, adding RO water to desired volume, stirring for 20-40min to dissolve completely, heating to 90-100 deg.C, and keeping the temperature for 30min to obtain crystal ball colloid;
(2) adding calcium chloride and potassium chloride into RO water, stirring until dissolving, heating to 90-100 deg.C, keeping the temperature for 5min, and cooling to 4 deg.C to obtain stationary liquid;
(3) and (3) dripping the crystal ball colloid obtained in the step (1) into the stationary liquid obtained in the step (2) through a nozzle, cooling, solidifying, forming and filtering to obtain the high-calcium crystal ball.
7. The high-calcium crystal ball normal-temperature yoghourt is characterized by comprising the following raw materials in parts by weight: 800-950 portions of raw milk, 5-50 portions of milk protein, 10-20 portions of thickening agent, 30-100 portions of sweetening agent II, 1-3 portions of stabilizing agent, 0.1-1 portion of essence, 0.1-1 portion of fruit juice, 10-20 portions of colloid and 5-15 portions of high calcium crystal ball as defined in any one of claims 1-5.
8. The high-calcium crystal-ball normal-temperature yogurt according to claim 7, wherein the second sweetener is at least one of xylitol, erythritol, sucralose, aspartame, acesulfame potassium and white granulated sugar.
9. The high calcium crystal ball room temperature yogurt of claim 7, wherein the fruit juice is at least one of apple juice, juicy peach juice, mango juice, strawberry juice, watermelon juice, lemon juice and pear juice.
10. The preparation method of the high-calcium crystal ball normal-temperature yoghourt as claimed in any one of claims 7-9, which is characterized by comprising the following steps:
(1) heating milk to 50-55 ℃, adding milk protein, performing high-shear dissolution for 10-15min, hydrating for 30min, then adding a thickening agent, a sweetening agent II and a stabilizing agent, performing high-shear dissolution for 10-15min, sequentially performing preheating, homogenization and sterilization, cooling to 42 ℃, adding a strain and essence, fermenting to acidity of 110-;
(2) heating RO water to 80-85 ℃, adding fruit juice and colloid, circularly dissolving for 10-15min, then sterilizing at 90-100 ℃ for 300s, adding high-calcium crystal balls and the fermented yoghourt obtained in the step (1), uniformly mixing, and pasteurizing to obtain the high-calcium crystal ball normal-temperature yoghourt.
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