CN114223719B - High-calcium crystal ball, preparation method thereof and normal-temperature yoghourt with high-calcium crystal ball - Google Patents
High-calcium crystal ball, preparation method thereof and normal-temperature yoghourt with high-calcium crystal ball Download PDFInfo
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- CN114223719B CN114223719B CN202111636005.XA CN202111636005A CN114223719B CN 114223719 B CN114223719 B CN 114223719B CN 202111636005 A CN202111636005 A CN 202111636005A CN 114223719 B CN114223719 B CN 114223719B
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- 239000013078 crystal Substances 0.000 title claims abstract description 147
- 239000011575 calcium Substances 0.000 title claims abstract description 125
- 229910052791 calcium Inorganic materials 0.000 title claims abstract description 125
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 66
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 239000000084 colloidal system Substances 0.000 claims abstract description 65
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 49
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 48
- 239000007788 liquid Substances 0.000 claims abstract description 45
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 37
- 239000002994 raw material Substances 0.000 claims abstract description 29
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 26
- 239000001110 calcium chloride Substances 0.000 claims abstract description 26
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 26
- 239000001103 potassium chloride Substances 0.000 claims abstract description 24
- 235000011164 potassium chloride Nutrition 0.000 claims abstract description 24
- 159000000007 calcium salts Chemical class 0.000 claims abstract description 15
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 11
- 239000003765 sweetening agent Substances 0.000 claims abstract description 11
- 229960005069 calcium Drugs 0.000 claims description 114
- 238000010438 heat treatment Methods 0.000 claims description 37
- 235000011148 calcium chloride Nutrition 0.000 claims description 25
- 238000001816 cooling Methods 0.000 claims description 21
- 238000003756 stirring Methods 0.000 claims description 21
- 235000021552 granulated sugar Nutrition 0.000 claims description 20
- 235000013336 milk Nutrition 0.000 claims description 18
- 239000008267 milk Substances 0.000 claims description 18
- 210000004080 milk Anatomy 0.000 claims description 18
- 239000004376 Sucralose Substances 0.000 claims description 16
- 235000015203 fruit juice Nutrition 0.000 claims description 16
- 235000019408 sucralose Nutrition 0.000 claims description 16
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 16
- 229920002907 Guar gum Polymers 0.000 claims description 15
- 235000010417 guar gum Nutrition 0.000 claims description 15
- 239000000665 guar gum Substances 0.000 claims description 15
- 229960002154 guar gum Drugs 0.000 claims description 15
- 239000003381 stabilizer Substances 0.000 claims description 15
- 230000001954 sterilising effect Effects 0.000 claims description 15
- 239000002562 thickening agent Substances 0.000 claims description 15
- 229920002148 Gellan gum Polymers 0.000 claims description 14
- 229920000161 Locust bean gum Polymers 0.000 claims description 14
- 102000014171 Milk Proteins Human genes 0.000 claims description 14
- 108010011756 Milk Proteins Proteins 0.000 claims description 14
- 235000010492 gellan gum Nutrition 0.000 claims description 14
- 239000000216 gellan gum Substances 0.000 claims description 14
- 235000010420 locust bean gum Nutrition 0.000 claims description 14
- 239000000711 locust bean gum Substances 0.000 claims description 14
- 235000021239 milk protein Nutrition 0.000 claims description 14
- 229920001285 xanthan gum Polymers 0.000 claims description 14
- 235000010493 xanthan gum Nutrition 0.000 claims description 14
- 239000000230 xanthan gum Substances 0.000 claims description 14
- 229940082509 xanthan gum Drugs 0.000 claims description 14
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 13
- 229920002752 Konjac Polymers 0.000 claims description 13
- 235000010418 carrageenan Nutrition 0.000 claims description 13
- 239000000679 carrageenan Substances 0.000 claims description 13
- 229920001525 carrageenan Polymers 0.000 claims description 13
- 229940113118 carrageenan Drugs 0.000 claims description 13
- 235000010485 konjac Nutrition 0.000 claims description 13
- 238000002156 mixing Methods 0.000 claims description 13
- 235000010413 sodium alginate Nutrition 0.000 claims description 13
- 239000000661 sodium alginate Substances 0.000 claims description 13
- 229940005550 sodium alginate Drugs 0.000 claims description 13
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 13
- 239000000843 powder Substances 0.000 claims description 12
- 235000020185 raw untreated milk Nutrition 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 7
- 230000000887 hydrating effect Effects 0.000 claims description 7
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 claims description 5
- 239000001354 calcium citrate Substances 0.000 claims description 5
- 239000008188 pellet Substances 0.000 claims description 5
- 235000013337 tricalcium citrate Nutrition 0.000 claims description 5
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 claims description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 235000010755 mineral Nutrition 0.000 claims description 4
- 239000011707 mineral Substances 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 3
- 108010011485 Aspartame Proteins 0.000 claims description 3
- 235000005979 Citrus limon Nutrition 0.000 claims description 3
- 244000131522 Citrus pyriformis Species 0.000 claims description 3
- 239000004386 Erythritol Substances 0.000 claims description 3
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 3
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 3
- 229960004998 acesulfame potassium Drugs 0.000 claims description 3
- 239000000619 acesulfame-K Substances 0.000 claims description 3
- 239000000605 aspartame Substances 0.000 claims description 3
- 235000010357 aspartame Nutrition 0.000 claims description 3
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 3
- 229960003438 aspartame Drugs 0.000 claims description 3
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 3
- 239000001506 calcium phosphate Substances 0.000 claims description 3
- 229910000389 calcium phosphate Inorganic materials 0.000 claims description 3
- 235000011010 calcium phosphates Nutrition 0.000 claims description 3
- 235000019414 erythritol Nutrition 0.000 claims description 3
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 3
- 229940009714 erythritol Drugs 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 claims description 3
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 claims description 3
- 235000004936 Bromus mango Nutrition 0.000 claims description 2
- OPSXJNAGCGVGOG-DKWTVANSSA-L Calcium L-aspartate Chemical compound [Ca+2].[O-]C(=O)[C@@H](N)CC([O-])=O OPSXJNAGCGVGOG-DKWTVANSSA-L 0.000 claims description 2
- 244000241235 Citrullus lanatus Species 0.000 claims description 2
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 claims description 2
- 240000007228 Mangifera indica Species 0.000 claims description 2
- 235000014826 Mangifera indica Nutrition 0.000 claims description 2
- 235000009184 Spondias indica Nutrition 0.000 claims description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 2
- 235000015197 apple juice Nutrition 0.000 claims description 2
- 235000010216 calcium carbonate Nutrition 0.000 claims description 2
- 239000004227 calcium gluconate Substances 0.000 claims description 2
- 229960004494 calcium gluconate Drugs 0.000 claims description 2
- 235000013927 calcium gluconate Nutrition 0.000 claims description 2
- FUFJGUQYACFECW-UHFFFAOYSA-L calcium hydrogenphosphate Chemical compound [Ca+2].OP([O-])([O-])=O FUFJGUQYACFECW-UHFFFAOYSA-L 0.000 claims description 2
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 2
- 239000001527 calcium lactate Substances 0.000 claims description 2
- 235000011086 calcium lactate Nutrition 0.000 claims description 2
- 229960002401 calcium lactate Drugs 0.000 claims description 2
- 235000011132 calcium sulphate Nutrition 0.000 claims description 2
- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical compound [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 claims description 2
- 235000019700 dicalcium phosphate Nutrition 0.000 claims description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 2
- 235000013944 peach juice Nutrition 0.000 claims description 2
- 235000015206 pear juice Nutrition 0.000 claims description 2
- 235000013948 strawberry juice Nutrition 0.000 claims description 2
- 239000000811 xylitol Substances 0.000 claims description 2
- 235000010447 xylitol Nutrition 0.000 claims description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 2
- 229960002675 xylitol Drugs 0.000 claims description 2
- 230000000295 complement effect Effects 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 20
- 230000008859 change Effects 0.000 description 9
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 6
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 6
- 241000194020 Streptococcus thermophilus Species 0.000 description 6
- 230000001580 bacterial effect Effects 0.000 description 6
- 239000003795 chemical substances by application Substances 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 6
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 6
- 102000011632 Caseins Human genes 0.000 description 5
- 108010076119 Caseins Proteins 0.000 description 5
- 239000002245 particle Substances 0.000 description 5
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 4
- 239000005018 casein Substances 0.000 description 4
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 4
- 235000021240 caseins Nutrition 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 229910001424 calcium ion Inorganic materials 0.000 description 3
- 235000013376 functional food Nutrition 0.000 description 3
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 239000003623 enhancer Substances 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000000499 gel Substances 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 235000010241 potassium sorbate Nutrition 0.000 description 2
- 239000004302 potassium sorbate Substances 0.000 description 2
- 229940069338 potassium sorbate Drugs 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 206010006956 Calcium deficiency Diseases 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 206010014357 Electric shock Diseases 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
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- 239000000654 additive Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000010419 agar Nutrition 0.000 description 1
- 239000011324 bead Substances 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 230000037182 bone density Effects 0.000 description 1
- 229940069978 calcium supplement Drugs 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000004880 explosion Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 210000003754 fetus Anatomy 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 208000030212 nutrition disease Diseases 0.000 description 1
- 229960000292 pectin Drugs 0.000 description 1
- 229910001414 potassium ion Inorganic materials 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 235000020254 sheep milk Nutrition 0.000 description 1
- 229940080237 sodium caseinate Drugs 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Dairy Products (AREA)
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 crystal ball colloid and 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: based on 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: 0.5-30 parts of calcium chloride, 0.5-30 parts of potassium chloride and the balance of RO water according to the weight of 1000 parts. The invention also provides a preparation method of the high-calcium crystal ball, high-calcium crystal ball normal-temperature yoghourt containing the high-calcium crystal ball and a preparation method of the high-calcium crystal ball normal-temperature yoghourt. The product obtained by the invention has high calcium content, smooth and fine texture and no granular feel, and can complement the shortage of daily calcium intake of consumers.
Description
Technical Field
The invention belongs to the technical field of high-calcium yogurt, and particularly relates to a high-calcium crystal ball, a preparation method thereof and high-calcium crystal ball normal-temperature yogurt.
Background
Calcium is used as a necessary macroelement of human body, plays a very important role in each stage of growth and development, and the demand of people in different stages for calcium is also different. For example, school-age children and adolescents develop rapidly, height and bone density grow rapidly, and calcium demand is high. The pregnant women, the fetus will develop to extract some calcium from the mother, so the need for calcium is larger than that of the general population. In addition, as people age, their body functions change, various hormones are secreted less, and the problem of calcium loss is increasingly aggravated, so that the people over 50 years old need to increase the intake of calcium appropriately. The report of nutrition and chronic disease status of Chinese residents (2015) shows that the problem of calcium deficiency of residents still exists. Thus, balancing diet, ensuring adequate calcium intake is a current social health problem that is urgently addressed.
In the 70 s of the 20 th century, the japanese ministry of thick life was first put forward the concept of "functional food" and then introduced into the european food sciences. Today, the concept of functional foods is increasingly accepted by consumers worldwide. In China, with the improvement of the knowledge level of people, the relationship between functional foods and health is also becoming more and more accepted. In view of the existing functional products on the market, the most common is calcium reinforcement and various vitamins, and the relationship between calcium supplement and physical health is well known to consumers.
The dairy product is rich in nutrition, is an optimal food carrier for natural milk calcium, and is easy to obtain in daily life. The yoghurt is a product prepared by taking fresh cow and sheep milk or milk powder as a raw material and fermenting the raw material by lactic acid bacteria. Compared with fresh milk, the yoghurt contains a large amount of lactic acid bacteria beneficial to human health, and nutrients in milk components are thinned through fermentation, so that the yoghurt is more beneficial to human absorption. Therefore, the method for enhancing the quality of national health by enhancing the calcium through the yoghurt product is an economic and convenient way.
The existing high-calcium dairy products on the market at present mainly improve the calcium content in two ways: (1) The whole calcium content ratio is improved by concentrating the raw milk; (2) adding exogenous calcium directly to the product. But all have the following problems:
(1) The method of concentrating raw milk can promote the content of all components in the milk except water, the cost of the product produced by the process is higher, and the difference between the taste and the product prepared from common raw milk is large, so that the product is not suitable for being used as a conventional product.
(2) By directly adding exogenous calcium to the product: the types of exogenous calcium are largely classified into soluble ionic calcium and insoluble or slightly soluble molecular calcium. Casein in milk is relatively sensitive to calcium ions, and ionic calcium can cause casein to flocculate. Particularly in yoghurt, as the pH value is reduced, calcium element existing in the form of stable calcium phosphate in a milk system is dissociated into calcium ions and is enriched to act with casein, so that casein is flocculated, and the product quality is affected; the molecular calcium has low solubility, and after the addition amount is too high, obvious granular feel and precipitation phenomenon can be generated, so that the two calcium sources cannot be directly added into the yoghurt in a relatively 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 normal-temperature yoghurt with the high-calcium crystal ball, which have high calcium content, smooth and fine texture and no granular feel and can complement the shortage of daily calcium intake of consumers.
In order to achieve the above 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 fixing liquid, wherein 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: based on 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: 0.5-30 parts of calcium chloride, 0.5-30 parts of potassium chloride and the balance of RO water according to the weight of 1000 parts.
Further, the crystal ball colloid comprises the following raw materials in parts by weight: based on 1000 parts, 60 parts of calcium salt, 55 parts of sweetener I, 6 parts of colloid and the balance of RO water;
The fixing liquid comprises the following raw materials in percentage by weight: 15 parts of calcium chloride, 15 parts of potassium chloride and the balance of RO water according to the weight of 1000 parts.
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 konjak flour.
Further, the crystal ball colloid comprises the following raw materials in parts by weight: according to the weight of 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 konjak 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 fixing solution comprises the following raw materials in percentage by weight: 0-10 parts of calcium chloride, 1-10 parts of potassium chloride and the balance of RO water according to the weight of 1000 parts.
Further, the viscosity of the crystal ball colloid is 1000-8000 mPa.s.
Further, the viscosity of the crystal ball colloid is 2000-6000 mPa.s.
Further, the viscosity of the crystal ball colloid is 3000-5000 mPa.s.
The reason is that the shape of the crystal ball is uncontrollable when the crystal ball is dripped into the fixing liquid due to the too high viscosity, and the crystal ball is scattered when the crystal ball is dripped into the fixing liquid due to the too low viscosity.
The preparation method of the high-calcium crystal ball comprises the following steps:
(1) Heating RO water to 60-80deg.C, adding calcium salt, stirring, adding premixed sweetener I and colloid, adding RO water to constant volume, stirring for 20-40min to dissolve completely, heating to 90-100deg.C, and maintaining temperature for 30min to obtain crystal ball colloid;
(2) Adding calcium chloride and potassium chloride into RO water, stirring until the calcium chloride and the potassium chloride are dissolved, heating to 90-100 ℃, preserving heat for 5min, and then cooling to 4 ℃ to obtain a fixed liquid;
(3) And (3) dripping the crystal ball colloid obtained in the step (1) into the fixing liquid obtained in the step (2) through a nozzle, cooling, solidifying and forming, and filtering to obtain the high-calcium crystal ball.
The crystal ball colloid is dripped into the fixing liquid, the high-calcium crystal balls after fixing are collected, the fixing liquid is recycled, but the temperature is required to be lower than 15 ℃, and if the temperature of the fixing liquid is higher than 15 ℃, the new fixing liquid is required to be replaced.
The high-calcium crystal ball normal-temperature yoghurt comprises the following raw materials in parts by weight: 800-950 parts of raw milk, 5-50 parts of milk protein, 10-20 parts of thickening agent, 30-100 parts of sweetener II, 1-3 parts of stabilizer, 0.1-1 part of essence, 0.1-1 part of fruit juice, 10-20 parts of colloid and 5-15 parts 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 sweetener 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, juicy peach juice, mango juice, strawberry juice, watermelon juice, lemon juice and pear juice.
Further, the stabilizer and the essence are common additives for yoghurt.
The preparation method of the high-calcium crystal ball normal-temperature yoghurt comprises the following steps of:
(1) Heating milk to 50-55deg.C, adding milk protein, high-shear dissolving for 10-15min, hydrating for 30min, adding thickener, sweetener II and stabilizer, high-shear dissolving for 10-15min, sequentially preheating, homogenizing and sterilizing, cooling to 42deg.C, adding strain and essence, fermenting to acidity of 110-130 deg.C, and demulsifying to obtain fermented yogurt;
(2) Heating RO water to 80-85 ℃, adding fruit juice and colloid, circularly dissolving for 10-15min, 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 bacterial agent formed by mixing commercial streptococcus thermophilus and lactobacillus bulgaricus according to the mass ratio of 1:1.
In summary, the invention has the following advantages:
1. Compared with the existing market products, the invention avoids the phenomenon that calcium salt is directly added into the yoghurt and reacts with substances in the yoghurt to influence the quality of the yoghurt. The granular substances with chewing feeling such as crystal balls are added into the yoghurt product, so that the interestingness and edibility of the product are enhanced. The crystal ball is embedded with calcium salt, so that the addition amount of the calcium can be greatly increased, the upper limit (1000 mg/kg) of the national standard calcium serving as a nutrition enhancer is reached, and the normal-temperature yoghurt calcium enhancement amount of the high-calcium crystal ball is positioned in the front of the calcium supplementing products in the existing market.
2. In addition, the existing explosion beads and the existing electric-shock-resistant products on the market are not found to be added with calcium serving as a nutrition enhancer, and most of the products cannot be subjected to high-temperature heating or strong mechanical treatment, so that the application is limited. The crystal ball provided by the invention has the advantages that different colloid materials are selected as the wall materials, the crystal ball can resist high-temperature sterilization, and the taste of the crystal ball is not greatly changed even after high-temperature treatment, so that the crystal ball can be applied to normal-temperature products. After a period of shelf life observation experiments, the crystal balls are soaked in the yoghurt without causing the change of the yoghurt base stock.
3. The preparation method can embed the crystal ball formula of the calcium salt, and the gel is formed by adopting the combined action of calcium ions, potassium ions and low temperature.
4. The invention provides a crystal ball formula capable of tolerating high temperature treatment, wherein part of components in the formula have the characteristic of high gel strength, and the taste of the prepared crystal ball is not changed after the high temperature treatment.
Drawings
FIG. 1 is a schematic diagram of a preparation flow of a high calcium crystal ball;
FIG. 2 is a schematic diagram of the preparation of high calcium crystal balls;
FIG. 3 shows the acidity variation of the high-calcium pellet ambient temperature yogurt obtained in example 1 in a 42℃oven;
fig. 4 is a sensory evaluation of the mouthfeel of the high calcium pellet of example 1.
Detailed Description
Example 1
A high-calcium crystal ball consists of a crystal ball colloid and a fixing liquid, wherein the mass ratio of the crystal ball colloid to the fixing liquid is 1:10;
The crystal ball colloid comprises the following raw materials in parts by weight: according to the weight of 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 konjak fine 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 fixing liquid comprises the following raw materials in percentage by weight: based on 1000 parts, 2 parts of calcium chloride, 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 ℃, adding calcium citrate, stirring uniformly, adding premixed white granulated sugar, gellan gum, carrageenan, konjak fine powder, sodium alginate, xanthan gum, locust bean gum, guar gum and sucralose, adding RO water to constant volume, stirring continuously for 30min to fully dissolve, heating to 95 ℃, and preserving heat for 30min to obtain crystal ball colloid;
(2) Adding calcium chloride and potassium chloride into RO water, stirring until the calcium chloride and the potassium chloride are dissolved, heating to 95 ℃, preserving heat for 5min, and then cooling to 4 ℃ to obtain a fixed liquid;
(3) And (3) dripping the crystal ball colloid obtained in the step (1) into the fixing liquid obtained in the step (2) through a nozzle, cooling, solidifying and forming, and filtering to obtain the high-calcium crystal ball.
The high-calcium crystal balls obtained in the embodiment have uniform particle size, elastic taste, no adhesion on the surface and no change in taste after high-temperature treatment. And adding the prepared high-calcium crystal ball product into the yoghourt to prepare a finished product, wherein the yoghourt is prepared according to the following formula.
The high-calcium crystal ball normal-temperature yoghurt comprises the following raw materials in parts by weight: 800 parts of raw milk, 30 parts of milk protein, 20 parts of thickener, 55 parts of white granulated sugar, 3 parts of stabilizer, 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 yoghurt comprises the following steps of:
(1) Heating milk to 50deg.C, adding milk protein, high-shear dissolving for 10min, hydrating for 30min, adding thickener, white sugar and stabilizer, high-shear dissolving for 10min, sequentially preheating, homogenizing, sterilizing, cooling to 42deg.C, adding strain and essence, fermenting to acidity of 110 deg.C, and demulsifying to obtain fermented yogurt; the strain is a bacterial agent formed by mixing commercial 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 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 acidity change condition of the yoghourt is shown in figure 3. And inviting 45 sensory panelists to taste the high-calcium crystal ball in the high-calcium crystal ball normal-temperature yoghourt, evaluating the taste change of the high-calcium crystal ball within 30 days, and grading from 0 to 5 according to the preference degree of the panelists, wherein the score is 0 to 0 and is very dislike, the score is 3 and is acceptable, and the score is 5 and is very like. The change in mouthfeel scores is shown in fig. 4, which shows that the mouthfeel scores of the high-calcium crystal balls have no significant change within 30 days.
Example 2
A high-calcium crystal ball consists of a crystal ball colloid and a fixing liquid, wherein the mass ratio of the crystal ball colloid to the fixing liquid is 1:15;
The crystal ball colloid comprises the following raw materials in parts by weight: according to the weight of 1000 parts, 30 parts of calcium carbonate, 40 parts of white granulated sugar, 4 parts of gellan gum, 6 parts of carrageenan, 3 parts of konjak fine 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 1 part of potassium sorbate, and the balance of RO water;
The fixing liquid comprises the following raw materials in percentage by weight: based on 1000 parts, 2 parts of calcium chloride, 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 ℃, adding calcium salt, stirring uniformly, adding premixed white granulated sugar, gellan gum, carrageenan, konjak fine powder, sodium alginate, xanthan gum, locust bean gum, guar gum, sucralose and potassium sorbate, adding RO water to constant volume, stirring continuously for 30min to dissolve fully, heating to 95 ℃, and preserving heat for 30min to obtain crystal ball colloid;
(2) Adding calcium chloride and potassium chloride into RO water, stirring until the calcium chloride and the potassium chloride are dissolved, heating to 95 ℃, preserving heat for 5min, and then cooling to 4 ℃ to obtain a fixed liquid;
(3) And (3) dripping the crystal ball colloid obtained in the step (1) into the fixing liquid obtained in the step (2) through a nozzle, cooling, solidifying and forming, and filtering to obtain the high-calcium crystal ball.
The high-calcium crystal balls obtained in the embodiment have uniform particle size, elastic taste, no adhesion on the surface and no change in taste after high-temperature treatment.
The high-calcium crystal ball normal-temperature yoghurt comprises the following raw materials in parts by weight: 900 parts of raw milk, 30 parts of milk protein, 15 parts of thickener, 60 parts of white granulated sugar, 2 parts of stabilizer, 0.6 part of essence, 0.6 part of fruit juice, 15 parts of colloid and 10 parts of high-calcium crystal ball.
The preparation method of the high-calcium crystal ball normal-temperature yoghurt comprises the following steps of:
(1) Heating milk to 55deg.C, adding milk protein, high-shear dissolving for 10min, hydrating for 30min, adding thickener, white sugar and stabilizer, high-shear dissolving for 15min, sequentially preheating, homogenizing, sterilizing, cooling to 42deg.C, adding strain and essence, fermenting to acidity of 120 deg.C, and demulsifying to obtain fermented yogurt; the strain is a bacterial agent formed by mixing commercial 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 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 fixing liquid, wherein the mass ratio of the crystal ball colloid to the fixing liquid is 1:20;
The crystal ball colloid comprises the following raw materials in parts by weight: according to the weight of 1000 parts, 40 parts of milk mineral salt, 40 parts of white granulated sugar, 6 parts of gellan gum, 6 parts of carrageenan, 2 parts of konjak fine 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 fixing liquid comprises the following raw materials in percentage by weight: based on 1000 parts, 2 parts of calcium chloride, 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 ℃, adding calcium salt, stirring uniformly, adding premixed white granulated sugar, gellan gum, carrageenan, konjak fine powder, sodium alginate, xanthan gum, locust bean gum, guar gum and sucralose, adding RO water to fix the volume, stirring continuously for 30min to fully dissolve, heating to 95 ℃, and preserving heat for 30min to obtain crystal ball colloid;
(2) Adding calcium chloride and potassium chloride into RO water, stirring until the calcium chloride and the potassium chloride are dissolved, heating to 95 ℃, preserving heat for 5min, and then cooling to 4 ℃ to obtain a fixed liquid;
(3) And (3) dripping the crystal ball colloid obtained in the step (1) into the fixing liquid obtained in the step (2) through a nozzle, cooling, solidifying and forming, and filtering to obtain the high-calcium crystal ball.
The high-calcium crystal balls obtained in the embodiment have uniform particle size, elastic taste, no adhesion on the surface and no change in taste after high-temperature treatment.
The high-calcium crystal ball normal-temperature yoghurt comprises the following raw materials in parts by weight: 950 parts of raw milk, 50 parts of milk protein, 20 parts of thickener, 100 parts of white granulated sugar, 3 parts of stabilizer, 1 part of essence, 1 part of fruit juice, 20 parts of colloid and 15 parts of high-calcium crystal ball.
The preparation method of the high-calcium crystal ball normal-temperature yoghurt comprises the following steps of:
(1) Heating milk to 55deg.C, adding milk protein, high-shear dissolving for 15min, hydrating for 30min, adding thickener, white sugar and stabilizer, high-shear dissolving for 15min, sequentially preheating, homogenizing, sterilizing, cooling to 42deg.C, adding strain and essence, fermenting to acidity of 130 deg.C, and demulsifying to obtain fermented yogurt; the strain is a bacterial agent formed by mixing commercial 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 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 pellet of comparative example 1 was the same as example 1, but sodium alginate was not added.
A high-calcium crystal ball consists of a crystal ball colloid and a fixing liquid, wherein the mass ratio of the crystal ball colloid to the fixing liquid is 1:10;
The crystal ball colloid comprises the following raw materials in parts by weight: according to the weight of 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 konjak fine 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 fixing liquid comprises the following raw materials in percentage by weight: based on 1000 parts, 2 parts of calcium chloride, 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 ℃, adding calcium citrate, stirring uniformly, adding premixed white granulated sugar, gellan gum, carrageenan, konjak fine powder, xanthan gum, locust bean gum, guar gum and sucralose, adding RO water to fix the volume, stirring continuously for 30min to fully dissolve, heating to 95 ℃, and preserving heat for 30min to obtain crystal ball colloid;
(2) Adding calcium chloride and potassium chloride into RO water, stirring until the calcium chloride and the potassium chloride are dissolved, heating to 95 ℃, preserving heat for 5min, and then cooling to 4 ℃ to obtain a fixed liquid;
(3) And (3) dripping the crystal ball colloid obtained in the step (1) into the fixing liquid obtained in the step (2) through a nozzle, cooling, solidifying and forming, and filtering to obtain the high-calcium crystal ball.
The high-calcium crystal ball normal-temperature yoghurt comprises the following raw materials in parts by weight: 800 parts of raw milk, 30 parts of milk protein, 20 parts of thickener, 55 parts of white granulated sugar, 3 parts of stabilizer, 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 yoghurt comprises the following steps of:
(1) Heating milk to 50deg.C, adding milk protein, high-shear dissolving for 10min, hydrating for 30min, adding thickener, white sugar and stabilizer, high-shear dissolving for 10min, sequentially preheating, homogenizing, sterilizing, cooling to 42deg.C, adding strain and essence, fermenting to acidity of 110 deg.C, and demulsifying to obtain fermented yogurt; the strain is a bacterial agent formed by mixing commercial 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 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 are uniform in particle size and elastic in taste, but part of crystal balls are adhered to influence product filling, and the obtained high-calcium crystal balls are soft in taste due to heat treatment.
Comparative example 2
The high calcium spheres of comparative example 2 were the same as in example 3, but no carrageenan was added.
A high-calcium crystal ball consists of a crystal ball colloid and a fixing liquid, wherein the mass ratio of the crystal ball colloid to the fixing liquid is 1:20;
The crystal ball colloid comprises the following raw materials in parts by weight: according to the weight of 1000 parts, 40 parts of milk mineral salt, 40 parts of white granulated sugar, 6 parts of gellan gum, 2 parts of konjak fine 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 fixing liquid comprises the following raw materials in percentage by weight: based on 1000 parts, 2 parts of calcium chloride, 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 ℃, adding calcium salt, stirring uniformly, adding premixed white granulated sugar, gellan gum, konjak fine powder, sodium alginate, xanthan gum, locust bean gum, guar gum and sucralose, adding RO water to fix the volume, stirring for 30min, dissolving fully, heating to 95 ℃, and preserving heat for 30min to obtain crystal ball colloid;
(2) Adding calcium chloride and potassium chloride into RO water, stirring until the calcium chloride and the potassium chloride are dissolved, heating to 95 ℃, preserving heat for 5min, and then cooling to 4 ℃ to obtain a fixed liquid;
(3) And (3) dripping the crystal ball colloid obtained in the step (1) into the fixing liquid obtained in the step (2) through a nozzle, cooling, solidifying and forming, and filtering to obtain the high-calcium crystal ball.
The high-calcium crystal ball normal-temperature yoghurt comprises the following raw materials in parts by weight: 950 parts of raw milk, 50 parts of milk protein, 20 parts of thickener, 100 parts of white granulated sugar, 3 parts of stabilizer, 1 part of essence, 1 part of fruit juice, 20 parts of colloid and 15 parts of high-calcium crystal ball.
The preparation method of the high-calcium crystal ball normal-temperature yoghurt comprises the following steps of:
(1) Heating milk to 55deg.C, adding milk protein, high-shear dissolving for 15min, hydrating for 30min, adding thickener, white sugar and stabilizer, high-shear dissolving for 15min, sequentially preheating, homogenizing, sterilizing, cooling to 42deg.C, adding strain and essence, fermenting to acidity of 130 deg.C, and demulsifying to obtain fermented yogurt; the strain is a bacterial agent formed by mixing commercial 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 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 ball obtained in this comparative example was uniform in particle size, but was softer than example 3 due to the slow molding speed, partial blocking on the surface, and less elastic mouthfeel.
Although specific embodiments of the invention have been described in detail with reference to the accompanying drawings, it should not be construed as limiting the scope of protection of the present patent. Various modifications and variations which may be made by those skilled in the art without the creative effort are within the scope of the patent described in the claims.
Claims (5)
1. The high-calcium crystal ball is characterized by being prepared from crystal ball colloid and fixing liquid, wherein 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 the weight of 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 konjak 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; the viscosity of the crystal ball colloid is 1000-8000 mPa.s;
the fixing liquid comprises the following raw materials in percentage by weight: 0.5-30 parts of calcium chloride, 0.5-30 parts of potassium chloride and the balance of RO water according to the weight of 1000 parts;
The calcium salt is at least one of calcium lactate, calcium carbonate, calcium citrate, milk mineral salt, calcium L-aspartate, calcium gluconate, calcium hydrogen phosphate, calcium chloride, calcium sulfate and calcium phosphate;
the preparation method of the high-calcium crystal ball comprises the following steps:
(1) Heating RO water to 60-80deg.C, adding calcium salt, stirring, adding premixed white sugar, gellan gum, carrageenan, rhizoma Amorphophalli powder, sodium alginate, xanthan gum, locust bean gum, guar gum and sucralose, adding RO water to constant volume, stirring for 20-40min to dissolve thoroughly, heating to 90-100deg.C, and maintaining temperature for 30min to obtain crystal ball colloid;
(2) Adding calcium chloride and potassium chloride into RO water, stirring until the calcium chloride and the potassium chloride are dissolved, heating to 90-100 ℃, preserving heat for 5min, and then cooling to 4 ℃ to obtain a fixed liquid;
(3) And (3) dripping the crystal ball colloid obtained in the step (1) into the fixing liquid obtained in the step (2) through a nozzle, cooling, solidifying and forming, and filtering to obtain the high-calcium crystal ball.
2. The high-calcium crystal ball normal-temperature yoghurt is characterized by comprising the following raw materials in parts by weight: 800-950 parts of raw milk, 5-50 parts of milk protein, 10-20 parts of thickener, 30-100 parts of sweetener II, 1-3 parts of stabilizer, 0.1-1 part of essence, 0.1-1 part of fruit juice, 10-20 parts of colloid and 5-15 parts of high-calcium crystal ball according to claim 1.
3. The high calcium pellet ambient temperature yogurt of claim 2, wherein the sweetener two is at least one of xylitol, erythritol, sucralose, aspartame, acesulfame potassium, and white granulated sugar.
4. The high calcium pellet ambient temperature yogurt of claim 2, 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.
5. The method for preparing the high-calcium crystal ball normal-temperature yoghurt as claimed in any one of claims 2 to 4, which is characterized by comprising the following steps:
(1) Heating milk to 50-55deg.C, adding milk protein, high-shear dissolving for 10-15min, hydrating for 30min, adding thickener, sweetener II and stabilizer, high-shear dissolving for 10-15min, sequentially preheating, homogenizing and sterilizing, cooling to 42deg.C, adding strain and essence, fermenting to acidity of 110-130 deg.C, and demulsifying to obtain fermented yogurt;
(2) Heating RO water to 80-85 ℃, adding fruit juice and colloid, circularly dissolving for 10-15min, 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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| 魔芋飞粉共生发酵剂的固相化技术研究;黄皓, 干信;湖北工业大学学报;第19卷(第02期);第11-13页 * |
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