CN114271330B - Yoghurt composite stabilizer and preparation method thereof - Google Patents
Yoghurt composite stabilizer and preparation method thereof Download PDFInfo
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- CN114271330B CN114271330B CN202111576909.8A CN202111576909A CN114271330B CN 114271330 B CN114271330 B CN 114271330B CN 202111576909 A CN202111576909 A CN 202111576909A CN 114271330 B CN114271330 B CN 114271330B
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Abstract
The invention discloses a yoghurt composite stabilizer, which comprises the following components: water spinach-artemisia selengensis extract, pectin and wheat starch; the components in parts by weight are as follows: 10 parts of water spinach-artemisia selengensis extract, 3-5 parts of pectin and 1-4 parts of wheat starch. After the yoghurt composite stabilizer is added into raw yoghurt for fermentation, the yoghurt has good water retention, and the fermented yoghurt has good taste, strong aroma and sweet and sour taste.
Description
Technical Field
The invention belongs to the technical field of yogurt processing, and particularly relates to a yogurt composite stabilizer and a preparation method thereof.
Background
The yoghourt is a novel dairy product prepared by taking milk as a raw material and fermenting the milk by lactic acid bacteria, and rapidly develops by virtue of the advantages of fine and smooth taste, rich nutrition, diversified tastes, digestion promotion and the like. The beneficial bacteria added in the production process of the yoghourt can decompose macromolecular proteins into small molecules, can regulate flora in intestinal tracts, is more beneficial to promoting gastrointestinal peristalsis and digestion, reduces cholesterol in blood and enhances human immunity. However, the phenomena of unstable whey, reduced viscosity, poor taste and the like can occur in the production, canning, transportation and sales processes of the yoghurt, and the quality of the yoghurt can be improved by adding the stabilizer in the production process of the yoghurt, so that the occurrence of the phenomenon of instability is avoided.
Disclosure of Invention
The invention provides a yoghurt composite stabilizer, which comprises the following components: water spinach-artemisia selengensis extract, pectin and wheat starch; the components in parts by weight are as follows: 10 parts of water spinach-artemisia selengensis extract, 3-5 parts of pectin and 1-4 parts of wheat starch.
Further, the preparation method of the water spinach-artemisia selengensis extract comprises the following steps:
(1) Mixing fresh water spinach leaves and fresh artemisia selengensis leaves, chopping, drying the chopped materials at 60+/-5 ℃ to constant weight, carrying out superfine grinding, sieving the crushed materials with a 80-mesh sieve, and collecting sieving powder;
(2) Soaking the sieved powder in deionized water to form a mixture, keeping the temperature of the mixture at 70+/-5 ℃ in a water bath, stirring the mixture in the heat preservation process, air-cooling to normal temperature after the heat preservation is finished, filtering, and concentrating the liquid phase under reduced pressure to obtain the water spinach-artemisia selengensis extract.
Further, the mixing mass ratio of the fresh water spinach leaves to the fresh artemisia selengensis leaves is as follows: chenopodium album leaf=3:1-3.
Further, in the step (2), the solid-liquid mass ratio of the sieved powder soaked in deionized water is 1/8, the heat preservation time is more than 20 hours, and the liquid phase is decompressed and concentrated to 1/3 of the volume before non-concentration.
Further, the yogurt composite stabilizer also comprises kelp powder extract, and the preparation method of the kelp powder extract comprises the following steps: preparing an aqueous solution of citric acid, soaking kelp powder in the aqueous solution of citric acid, keeping the temperature in a water bath to 80+/-5 ℃, carrying out ultrasonic vibration on the solution in the heat preservation process, carrying out air cooling to normal temperature after the heat preservation is finished, carrying out solid-liquid separation, and concentrating the liquid phase under reduced pressure to obtain the kelp powder extract.
Further, in the aqueous solution of the citric acid, the concentration of the citric acid is 1-2 g/100mL, and the balance is water; the kelp powder is added into aqueous solution of citric acid, the solid-liquid ratio of the kelp powder to the aqueous solution of citric acid is 1g/20mL, the ultrasonic power is 250-300W, the ultrasonic frequency is 50-60 kHz, the heat preservation time is more than 12 hours, and the liquid phase is decompressed and concentrated to 1/5 of the volume before non-concentration.
Further, the added mass of the kelp powder extract is 1/10 of the mass of the water spinach-artemisia selengensis extract in the components.
The invention has the beneficial effects that: after the components in the yoghurt composite stabilizer are added together (without mixing before adding, the components can be added one by one) and the yoghurt raw milk is fermented, the yoghurt has good water retention capacity, and the fermented yoghurt has good taste, strong aroma and sweet and sour taste.
Drawings
FIG. 1 is a graph showing the effect of the stabilizers prepared in examples and comparative examples on the water retention of yogurt.
Detailed Description
The following is a detailed description of embodiments:
example 1
A yoghurt composite stabilizer, which comprises the following components: water spinach-artemisia selengensis extract, pectin and wheat starch; the components in parts by weight are as follows: 10 parts of water spinach-artemisia selengensis extract, 3 parts of pectin and 1 part of wheat starch.
Wherein, the preparation method of the water spinach-artemisia selengensis extract comprises the following steps:
(1) The method comprises the steps of mixing fresh water spinach leaves and fresh artemisia selengensis leaves according to mass ratio: mixing herba chenopodii leaves=3:1, cutting, drying the cut materials at 60+ -5deg.C to constant weight, superfine pulverizing, sieving with 80 mesh sieve, and collecting sieving powder;
(2) And (3) soaking the sieved powder in deionized water to form a mixture, wherein the solid-liquid mass ratio of the sieved powder soaked in the deionized water is solid/liquid=1/8, the mixture is subjected to water bath constant temperature to 70+/-5 ℃ and heat preservation for 20 hours, and the mixture is stirred in the heat preservation process, and the stirring speed is set to be 60r/min. Air cooling to normal temperature after heat preservation, filtering, concentrating the liquid phase under reduced pressure to 1/3 of the volume before concentration to obtain the water spinach-artemisia selengensis extract.
The whole milk powder is dissolved in warm water at 60 ℃ according to the ratio of the whole milk powder to the water=10 g/100mL, raw milk is obtained after uniform stirring, then the yoghourt compound stabilizer and the white granulated sugar prepared in the embodiment are added into the raw milk, and the addition amount of the yoghourt compound stabilizer and the white granulated sugar is compared with the mass ratio of the raw milk to the yoghourt compound stabilizer: white granulated sugar: raw milk=5:2:1000, and stirring uniformly after the addition is completed. Heating the raw milk to 65-70 ℃, homogenizing for 15min under the working pressure of 20MPa, then heating to 90 ℃ and sterilizing for 10min. After sterilization, the raw milk is cooled to 42 ℃, a starter is inoculated into the raw milk in an inoculation room according to the inoculation amount of 4 percent, and then the raw milk is fermented for 6 hours at the constant temperature of 42 ℃ under the anaerobic condition in a sealed glass bottle. And (5) refrigerating the fermented yoghourt for 12 hours at the temperature of 4 ℃ and then testing.
Example 2
A yoghurt composite stabilizer, which comprises the following components: water spinach-artemisia selengensis extract, pectin and wheat starch; the components in parts by weight are as follows: 10 parts of water spinach-artemisia selengensis extract, 4 parts of pectin and 2 parts of wheat starch.
Wherein, the preparation method of the water spinach-artemisia selengensis extract comprises the following steps:
(1) The method comprises the steps of mixing fresh water spinach leaves and fresh artemisia selengensis leaves according to mass ratio: mixing herba chenopodii leaves=3:2, cutting, drying the cut materials at 60+ -5deg.C to constant weight, superfine pulverizing, sieving with 80 mesh sieve, and collecting sieving powder;
(2) And (3) soaking the sieved powder in deionized water to form a mixture, wherein the solid-liquid mass ratio of the sieved powder soaked in the deionized water is solid/liquid=1/8, the mixture is subjected to water bath constant temperature to 70+/-5 ℃ and heat preservation for 20 hours, and the mixture is stirred in the heat preservation process, and the stirring speed is set to be 60r/min. Air cooling to normal temperature after heat preservation, filtering, concentrating the liquid phase under reduced pressure to 1/3 of the volume before concentration to obtain the water spinach-artemisia selengensis extract.
The whole milk powder is dissolved in warm water at 60 ℃ according to the ratio of the whole milk powder to the water=10 g/100mL, raw milk is obtained after uniform stirring, then the yoghourt compound stabilizer and the white granulated sugar prepared in the embodiment are added into the raw milk, and the addition amount of the yoghourt compound stabilizer and the white granulated sugar is compared with the mass ratio of the raw milk to the yoghourt compound stabilizer: white granulated sugar: raw milk=5:2:1000, and stirring uniformly after the addition is completed. Heating the raw milk to 65-70 ℃, homogenizing for 15min under the working pressure of 20MPa, then heating to 90 ℃ and sterilizing for 10min. After sterilization, the raw milk is cooled to 42 ℃, a starter is inoculated into the raw milk in an inoculation room according to the inoculation amount of 4 percent, and then the raw milk is fermented for 6 hours at the constant temperature of 42 ℃ under the anaerobic condition in a sealed glass bottle. And (5) refrigerating the fermented yoghourt for 12 hours at the temperature of 4 ℃ and then testing.
Example 3
A yoghurt composite stabilizer, which comprises the following components: water spinach-artemisia selengensis extract, pectin and wheat starch; the components in parts by weight are as follows: 10 parts of water spinach-artemisia selengensis extract, 4 parts of pectin and 3 parts of wheat starch.
Wherein, the preparation method of the water spinach-artemisia selengensis extract comprises the following steps:
(1) The method comprises the steps of mixing fresh water spinach leaves and fresh artemisia selengensis leaves according to mass ratio: mixing herba chenopodii leaves=3:2, cutting, drying the cut materials at 60+ -5deg.C to constant weight, superfine pulverizing, sieving with 80 mesh sieve, and collecting sieving powder;
(2) And (3) soaking the sieved powder in deionized water to form a mixture, wherein the solid-liquid mass ratio of the sieved powder soaked in the deionized water is solid/liquid=1/8, the mixture is subjected to water bath constant temperature to 70+/-5 ℃ and heat preservation for 20 hours, and the mixture is stirred in the heat preservation process, and the stirring speed is set to be 60r/min. Air cooling to normal temperature after heat preservation, filtering, concentrating the liquid phase under reduced pressure to 1/3 of the volume before concentration to obtain the water spinach-artemisia selengensis extract.
The whole milk powder is dissolved in warm water at 60 ℃ according to the ratio of the whole milk powder to the water=10 g/100mL, raw milk is obtained after uniform stirring, then the yoghourt compound stabilizer and the white granulated sugar prepared in the embodiment are added into the raw milk, and the addition amount of the yoghourt compound stabilizer and the white granulated sugar is compared with the mass ratio of the raw milk to the yoghourt compound stabilizer: white granulated sugar: raw milk=5:2:1000, and stirring uniformly after the addition is completed. Heating the raw milk to 65-70 ℃, homogenizing for 15min under the working pressure of 20MPa, then heating to 90 ℃ and sterilizing for 10min. After sterilization, the raw milk is cooled to 42 ℃, a starter is inoculated into the raw milk in an inoculation room according to the inoculation amount of 4 percent, and then the raw milk is fermented for 6 hours at the constant temperature of 42 ℃ under the anaerobic condition in a sealed glass bottle. And (5) refrigerating the fermented yoghourt for 12 hours at the temperature of 4 ℃ and then testing.
Example 4
A yoghurt composite stabilizer, which comprises the following components: water spinach-artemisia selengensis extract, pectin and wheat starch; the components in parts by weight are as follows: 10 parts of water spinach-artemisia selengensis extract, 5 parts of pectin and 4 parts of wheat starch.
Wherein, the preparation method of the water spinach-artemisia selengensis extract comprises the following steps:
(1) The method comprises the steps of mixing fresh water spinach leaves and fresh artemisia selengensis leaves according to mass ratio: mixing herba chenopodii leaves=1:1, cutting, drying the cut materials at 60+ -5deg.C to constant weight, superfine pulverizing, sieving with 80 mesh sieve, and collecting sieving powder;
(2) And (3) soaking the sieved powder in deionized water to form a mixture, wherein the solid-liquid mass ratio of the sieved powder soaked in the deionized water is solid/liquid=1/8, the mixture is subjected to water bath constant temperature to 70+/-5 ℃ and heat preservation for 20 hours, and the mixture is stirred in the heat preservation process, and the stirring speed is set to be 60r/min. Air cooling to normal temperature after heat preservation, filtering, concentrating the liquid phase under reduced pressure to 1/3 of the volume before concentration to obtain the water spinach-artemisia selengensis extract.
The whole milk powder is dissolved in warm water at 60 ℃ according to the ratio of the whole milk powder to the water=10 g/100mL, raw milk is obtained after uniform stirring, then the yoghourt compound stabilizer and the white granulated sugar prepared in the embodiment are added into the raw milk, and the addition amount of the yoghourt compound stabilizer and the white granulated sugar is compared with the mass ratio of the raw milk to the yoghourt compound stabilizer: white granulated sugar: raw milk=5:2:1000, and stirring uniformly after the addition is completed. Heating the raw milk to 65-70 ℃, homogenizing for 15min under the working pressure of 20MPa, then heating to 90 ℃ and sterilizing for 10min. After sterilization, the raw milk is cooled to 42 ℃, a starter is inoculated into the raw milk in an inoculation room according to the inoculation amount of 4 percent, and then the raw milk is fermented for 6 hours at the constant temperature of 42 ℃ under the anaerobic condition in a sealed glass bottle. And (5) refrigerating the fermented yoghourt for 12 hours at the temperature of 4 ℃ and then testing.
Example 5
A yoghurt composite stabilizer, which comprises the following components: water spinach-herba chenopodii extract, pectin, wheat starch and herba Zosterae Marinae powder extract; the components in parts by weight are as follows: 10 parts of water spinach-artemisia selengensis extract, 4 parts of pectin, 3 parts of wheat starch and 1 part of kelp powder extract.
Wherein, the preparation method of the water spinach-artemisia selengensis extract comprises the following steps:
(1) The method comprises the steps of mixing fresh water spinach leaves and fresh artemisia selengensis leaves according to mass ratio: mixing herba chenopodii leaves=3:2, cutting, drying the cut materials at 60+ -5deg.C to constant weight, superfine pulverizing, sieving with 80 mesh sieve, and collecting sieving powder;
(2) And (3) soaking the sieved powder in deionized water to form a mixture, wherein the solid-liquid mass ratio of the sieved powder soaked in the deionized water is solid/liquid=1/8, the mixture is subjected to water bath constant temperature to 70+/-5 ℃ and heat preservation for 20 hours, and the mixture is stirred in the heat preservation process, and the stirring speed is set to be 60r/min. Air cooling to normal temperature after heat preservation, filtering, concentrating the liquid phase under reduced pressure to 1/3 of the volume before concentration to obtain the water spinach-artemisia selengensis extract.
The preparation method of the kelp powder extract comprises the following steps: preparing an aqueous solution of citric acid, wherein the concentration of the citric acid in the aqueous solution of the citric acid is 1g/100mL, and the balance is water; immersing kelp powder in the aqueous solution of citric acid, wherein the solid-liquid ratio of the kelp powder added into the aqueous solution of citric acid is 1g/20mL; and (3) carrying out water bath constant temperature to 80+/-5 ℃ and heat preservation for 12 hours, carrying out ultrasonic vibration on the solution in the heat preservation process, wherein the ultrasonic power is 250W, the ultrasonic frequency is 50kHz, carrying out air cooling to normal temperature after heat preservation is completed, carrying out solid-liquid separation, and concentrating the liquid phase under reduced pressure to 1/5 of the volume before concentration to obtain the kelp powder extract.
The whole milk powder is dissolved in warm water at 60 ℃ according to the ratio of the whole milk powder to the water=10 g/100mL, raw milk is obtained after uniform stirring, then the yoghourt compound stabilizer and the white granulated sugar prepared in the embodiment are added into the raw milk, and the addition amount of the yoghourt compound stabilizer and the white granulated sugar is compared with the mass ratio of the raw milk to the yoghourt compound stabilizer: white granulated sugar: raw milk=5:2:1000, and stirring uniformly after the addition is completed. Heating the raw milk to 65-70 ℃, homogenizing for 15min under the working pressure of 20MPa, then heating to 90 ℃ and sterilizing for 10min. After sterilization, the raw milk is cooled to 42 ℃, a starter is inoculated into the raw milk in an inoculation room according to the inoculation amount of 4 percent, and then the raw milk is fermented for 6 hours at the constant temperature of 42 ℃ under the anaerobic condition in a sealed glass bottle. And (5) refrigerating the fermented yoghourt for 12 hours at the temperature of 4 ℃ and then testing.
Example 6
A yoghurt composite stabilizer, which comprises the following components: water spinach-herba chenopodii extract, pectin, wheat starch and herba Zosterae Marinae powder extract; the components in parts by weight are as follows: 10 parts of water spinach-artemisia selengensis extract, 4 parts of pectin, 3 parts of wheat starch and 1 part of kelp powder extract.
Wherein, the preparation method of the water spinach-artemisia selengensis extract comprises the following steps:
(1) The method comprises the steps of mixing fresh water spinach leaves and fresh artemisia selengensis leaves according to mass ratio: mixing herba chenopodii leaves=3:2, cutting, drying the cut materials at 60+ -5deg.C to constant weight, superfine pulverizing, sieving with 80 mesh sieve, and collecting sieving powder;
(2) And (3) soaking the sieved powder in deionized water to form a mixture, wherein the solid-liquid mass ratio of the sieved powder soaked in the deionized water is solid/liquid=1/8, the mixture is subjected to water bath constant temperature to 70+/-5 ℃ and heat preservation for 20 hours, and the mixture is stirred in the heat preservation process, and the stirring speed is set to be 60r/min. Air cooling to normal temperature after heat preservation, filtering, concentrating the liquid phase under reduced pressure to 1/3 of the volume before concentration to obtain the water spinach-artemisia selengensis extract.
The preparation method of the kelp powder extract comprises the following steps: preparing an aqueous solution of citric acid, wherein the concentration of the citric acid in the aqueous solution of the citric acid is 2g/100mL, and the balance is water; immersing kelp powder in the aqueous solution of citric acid, wherein the solid-liquid ratio of the kelp powder added into the aqueous solution of citric acid is 1g/20mL; and (3) carrying out water bath constant temperature to 80+/-5 ℃ and heat preservation for 12 hours, carrying out ultrasonic vibration on the solution in the heat preservation process, wherein the ultrasonic power is 250W, the ultrasonic frequency is 50kHz, carrying out air cooling to normal temperature after heat preservation is completed, carrying out solid-liquid separation, and concentrating the liquid phase under reduced pressure to 1/5 of the volume before concentration to obtain the kelp powder extract.
The whole milk powder is dissolved in warm water at 60 ℃ according to the ratio of the whole milk powder to the water=10 g/100mL, raw milk is obtained after uniform stirring, then the yoghourt compound stabilizer and the white granulated sugar prepared in the embodiment are added into the raw milk, and the addition amount of the yoghourt compound stabilizer and the white granulated sugar is compared with the mass ratio of the raw milk to the yoghourt compound stabilizer: white granulated sugar: raw milk=5:2:1000, and stirring uniformly after the addition is completed. Heating the raw milk to 65-70 ℃, homogenizing for 15min under the working pressure of 20MPa, then heating to 90 ℃ and sterilizing for 10min. After sterilization, the raw milk is cooled to 42 ℃, a starter is inoculated into the raw milk in an inoculation room according to the inoculation amount of 4 percent, and then the raw milk is fermented for 6 hours at the constant temperature of 42 ℃ under the anaerobic condition in a sealed glass bottle. And (5) refrigerating the fermented yoghourt for 12 hours at the temperature of 4 ℃ and then testing.
Comparative example 1
A stabilizer for comparison comprises water, pectin and wheat starch; the components in parts by weight are as follows: 10 parts of water, 4 parts of pectin and 3 parts of wheat starch.
The whole milk powder is dissolved in warm water at 60 ℃ according to the proportion of the weight ratio whole milk powder/water=10 g/100mL, raw milk is obtained after uniform stirring, then the stabilizer and the white granulated sugar prepared in the comparative example are added into the raw milk, and the addition amount of the stabilizer and the white granulated sugar is compared with the mass ratio stabilizer of the raw milk: white granulated sugar: raw milk=5:2:1000, and stirring uniformly after the addition is completed. Heating the raw milk to 65-70 ℃, homogenizing for 15min under the working pressure of 20MPa, then heating to 90 ℃ and sterilizing for 10min. After sterilization, the raw milk is cooled to 42 ℃, a starter is inoculated into the raw milk in an inoculation room according to the inoculation amount of 4 percent, and then the raw milk is fermented for 6 hours at the constant temperature of 42 ℃ under the anaerobic condition in a sealed glass bottle. And (5) refrigerating the fermented yoghourt for 12 hours at the temperature of 4 ℃ and then testing.
Comparative example 2
A stabilizer as a contrast comprising: water spinach extract, pectin and wheat starch; the components in parts by weight are as follows: 10 parts of water spinach extract, 4 parts of pectin and 3 parts of wheat starch.
The preparation method of the water spinach extract comprises the following steps:
(1) Cutting fresh water spinach leaves, drying the cut water spinach leaves at 60+/-5 ℃ to constant weight, performing superfine grinding, sieving the crushed water spinach leaves with a 80-mesh sieve, and collecting sieving powder;
(2) And (3) soaking the sieved powder in deionized water to form a mixture, wherein the solid-liquid mass ratio of the sieved powder soaked in the deionized water is solid/liquid=1/8, the mixture is subjected to water bath constant temperature to 70+/-5 ℃ and heat preservation for 20 hours, and the mixture is stirred in the heat preservation process, and the stirring speed is set to be 60r/min. Air cooling to normal temperature after heat preservation, filtering, concentrating the liquid phase under reduced pressure to 1/3 of the volume before concentration to obtain the water spinach extract.
The whole milk powder is dissolved in warm water at 60 ℃ according to the proportion of the weight ratio whole milk powder/water=10 g/100mL, raw milk is obtained after uniform stirring, then the stabilizer and the white granulated sugar prepared in the comparative example are added into the raw milk, and the addition amount of the stabilizer and the white granulated sugar is compared with the mass ratio stabilizer of the raw milk: white granulated sugar: raw milk=5:2:1000, and stirring uniformly after the addition is completed. Heating the raw milk to 65-70 ℃, homogenizing for 15min under the working pressure of 20MPa, then heating to 90 ℃ and sterilizing for 10min. After sterilization, the raw milk is cooled to 42 ℃, a starter is inoculated into the raw milk in an inoculation room according to the inoculation amount of 4 percent, and then the raw milk is fermented for 6 hours at the constant temperature of 42 ℃ under the anaerobic condition in a sealed glass bottle. And (5) refrigerating the fermented yoghourt for 12 hours at the temperature of 4 ℃ and then testing.
Comparative example 3
A stabilizer as a contrast comprising: herba chenopodii extract, pectin and wheat starch; the components in parts by weight are as follows: 10 parts of artemisia selengensis extract, 4 parts of pectin and 3 parts of wheat starch.
The preparation method of the artemisia selengensis extract comprises the following steps:
(1) Chopping fresh herba chenopodii leaves, drying the chopped herba chenopodii leaves at 60+ -5deg.C to constant weight, performing superfine grinding, sieving with 80 mesh sieve, and collecting sieving powder;
(2) And (3) soaking the sieved powder in deionized water to form a mixture, wherein the solid-liquid mass ratio of the sieved powder soaked in the deionized water is solid/liquid=1/8, the mixture is subjected to water bath constant temperature to 70+/-5 ℃ and heat preservation for 20 hours, and the mixture is stirred in the heat preservation process, and the stirring speed is set to be 60r/min. Air cooling to normal temperature after heat preservation, filtering, concentrating the liquid phase under reduced pressure to 1/3 of the volume before concentration to obtain the herba chenopodii extract.
The whole milk powder is dissolved in warm water at 60 ℃ according to the proportion of the weight ratio whole milk powder/water=10 g/100mL, raw milk is obtained after uniform stirring, then the stabilizer and the white granulated sugar prepared in the comparative example are added into the raw milk, and the addition amount of the stabilizer and the white granulated sugar is compared with the mass ratio stabilizer of the raw milk: white granulated sugar: raw milk=5:2:1000, and stirring uniformly after the addition is completed. Heating the raw milk to 65-70 ℃, homogenizing for 15min under the working pressure of 20MPa, then heating to 90 ℃ and sterilizing for 10min. After sterilization, the raw milk is cooled to 42 ℃, a starter is inoculated into the raw milk in an inoculation room according to the inoculation amount of 4 percent, and then the raw milk is fermented for 6 hours at the constant temperature of 42 ℃ under the anaerobic condition in a sealed glass bottle. And (5) refrigerating the fermented yoghourt for 12 hours at the temperature of 4 ℃ and then testing.
Comparative example 4
A stabilizer as a contrast comprising: pectin, wheat starch and kelp powder extract; the components in parts by weight are as follows: 4 parts of pectin, 3 parts of wheat starch and 1 part of kelp powder extract.
The preparation method of the kelp powder extract comprises the following steps: preparing an aqueous solution of citric acid, wherein the concentration of the citric acid in the aqueous solution of the citric acid is 1g/100mL, and the balance is water; immersing kelp powder in the aqueous solution of citric acid, wherein the solid-liquid ratio of the kelp powder added into the aqueous solution of citric acid is 1g/20mL; and (3) carrying out water bath constant temperature to 80+/-5 ℃ and heat preservation for 12 hours, carrying out ultrasonic vibration on the solution in the heat preservation process, wherein the ultrasonic power is 250W, the ultrasonic frequency is 50kHz, carrying out air cooling to normal temperature after heat preservation is completed, carrying out solid-liquid separation, and concentrating the liquid phase under reduced pressure to 1/5 of the volume before concentration to obtain the kelp powder extract.
The whole milk powder is dissolved in warm water at 60 ℃ according to the proportion of the weight ratio whole milk powder/water=10 g/100mL, raw milk is obtained after uniform stirring, then the stabilizer and the white granulated sugar prepared in the comparative example are added into the raw milk, and the addition amount of the stabilizer and the white granulated sugar is compared with the mass ratio stabilizer of the raw milk: white granulated sugar: raw milk=5:2:1000, and stirring uniformly after the addition is completed. Heating the raw milk to 65-70 ℃, homogenizing for 15min under the working pressure of 20MPa, then heating to 90 ℃ and sterilizing for 10min. After sterilization, the raw milk is cooled to 42 ℃, a starter is inoculated into the raw milk in an inoculation room according to the inoculation amount of 4 percent, and then the raw milk is fermented for 6 hours at the constant temperature of 42 ℃ under the anaerobic condition in a sealed glass bottle. And (5) refrigerating the fermented yoghourt for 12 hours at the temperature of 4 ℃ and then testing.
Example 7
The yogurt prepared in examples 1 to 6 and comparative examples 1 to 4 above were tested for water holding capacity, respectively, and the water holding capacity test method was: 10g of yoghourt is poured into a centrifuge tube in an environment of 10+/-2 ℃, the yoghourt is centrifuged for 10min at the rotating speed of 4000r/min, then the supernatant is removed, the weight of the remainder is weighed, and the water holding capacity of a sample is calculated by the following calculation method: water retention (%) = (weight of centrifugation residue)/yogurt sample weight x 100%. Each group of samples was tested 5 times, and the average value was taken as an index of the water retention of the yogurt of the group. The results are shown in FIG. 1.
As shown in figure 1, after the yoghurt composite stabilizer is added into raw yoghurt for fermentation, the obtained yoghurt has good water retention, the water content reaches over 69 percent, and the fermented yoghurt has good taste, strong aroma and sweet and sour taste. As can be seen from comparative example 3 and comparative examples 1 to 3, the present invention adds the water spinach-artemisia selengensis extract as one of the stabilizer components to the raw milk, the water retention of the obtained yoghurt is significantly improved compared with the effect of the conventional pectin stabilizer, and the effect of the common extract of water spinach and artemisia selengensis is significantly better than that of the single extract component. As is clear from comparative examples 5 and 4, the kelp extract has an effect of promoting the effect of the stabilizer of the present invention, but the effect of the stabilizer obtained by compounding the kelp extract alone with pectin is poor.
The foregoing detailed description of the embodiments of the present invention will be provided to those skilled in the art, and the detailed description and the examples should not be construed as limiting the invention.
Claims (4)
1. The yoghurt composite stabilizer is characterized by comprising the following components in percentage by weight: water spinach-artemisia selengensis extract, pectin and wheat starch; the components in parts by weight are as follows: 10 parts of water spinach-artemisia selengensis extract, 3-5 parts of pectin and 1-4 parts of wheat starch;
the preparation method of the water spinach-artemisia selengensis extract comprises the following steps:
(1) Mixing and chopping fresh water spinach leaves and fresh artemisia selengensis leaves, wherein the mixing mass ratio of the fresh water spinach leaves to the fresh artemisia selengensis leaves is equal to that of the water spinach leaves: chenopodium album leaf=3:1-3; drying the chopped materials at 60+ -5deg.C to constant weight, micronizing, sieving with 80 mesh sieve, and collecting sieving powder;
(2) And (3) soaking the screened powder in deionized water to form a mixture, keeping the mixture at a constant temperature of 70+/-5 ℃ in a water bath for more than 20 hours, stirring the mixture in the heat preservation process, air-cooling to normal temperature after the heat preservation is finished, filtering, and concentrating the liquid phase under reduced pressure to 1/3 of the volume before concentration to obtain the water spinach-artemisia selengensis extract.
2. The yogurt composite stabilizer according to claim 1, further comprising kelp powder extract, wherein the kelp powder extract is prepared by the following steps: preparing an aqueous solution of citric acid, soaking kelp powder in the aqueous solution of citric acid, keeping the temperature in a water bath to 80+/-5 ℃, carrying out ultrasonic vibration on the solution in the heat preservation process, carrying out air cooling to normal temperature after the heat preservation is finished, carrying out solid-liquid separation, and concentrating the liquid phase under reduced pressure to obtain the kelp powder extract.
3. The yoghurt composite stabilizer according to claim 2, wherein the concentration of citric acid in the aqueous solution of citric acid is 1-2 g/100mL, the balance being water; the kelp powder is added into aqueous solution of citric acid, the solid-liquid ratio of the kelp powder to the aqueous solution of citric acid is 1g/20mL, the ultrasonic power is 250-300W, the ultrasonic frequency is 50-60 kHz, the heat preservation time is more than 12 hours, and the liquid phase is decompressed and concentrated to 1/5 of the volume before non-concentration.
4. The yoghurt composite stabilizer according to claim 2, wherein the added mass of the kelp powder extract is 1/10 of the mass of the water spinach-artemisia selengensis extract in the components.
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| CN106172763A (en) * | 2016-07-19 | 2016-12-07 | 上海应用技术学院 | A kind of containing Quinoa plumule, the agitating type nutritional yogurt and preparation method thereof of Fructus Jujubae |
| CN110074193A (en) * | 2019-05-07 | 2019-08-02 | 郑州康晖食品科技有限公司 | A kind of plant base fermented yoghourt stabilizer and its application |
| RU2727016C1 (en) * | 2020-03-05 | 2020-07-17 | Федеральное государственное автономное образовательное учреждение высшего образования "Белгородский государственный национальный исследовательский университет" (НИУ "БелГУ") | Method for production of yoghurt containing nanostructured dry guarana extract |
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| CN106172763A (en) * | 2016-07-19 | 2016-12-07 | 上海应用技术学院 | A kind of containing Quinoa plumule, the agitating type nutritional yogurt and preparation method thereof of Fructus Jujubae |
| CN110074193A (en) * | 2019-05-07 | 2019-08-02 | 郑州康晖食品科技有限公司 | A kind of plant base fermented yoghourt stabilizer and its application |
| RU2727016C1 (en) * | 2020-03-05 | 2020-07-17 | Федеральное государственное автономное образовательное учреждение высшего образования "Белгородский государственный национальный исследовательский университет" (НИУ "БелГУ") | Method for production of yoghurt containing nanostructured dry guarana extract |
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