CN114468054A - Flavored yogurt without sucrose and sweetener and preparation method thereof - Google Patents
Flavored yogurt without sucrose and sweetener and preparation method thereof Download PDFInfo
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- CN114468054A CN114468054A CN202111654001.4A CN202111654001A CN114468054A CN 114468054 A CN114468054 A CN 114468054A CN 202111654001 A CN202111654001 A CN 202111654001A CN 114468054 A CN114468054 A CN 114468054A
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- 235000013618 yogurt Nutrition 0.000 title claims abstract description 51
- 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 title claims abstract description 33
- 229930006000 Sucrose Natural products 0.000 title claims abstract description 33
- 235000003599 food sweetener Nutrition 0.000 title claims abstract description 31
- 239000003765 sweetening agent Substances 0.000 title claims abstract description 31
- 239000005720 sucrose Substances 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- KBPHJBAIARWVSC-RGZFRNHPSA-N lutein Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\[C@H]1C(C)=C[C@H](O)CC1(C)C KBPHJBAIARWVSC-RGZFRNHPSA-N 0.000 claims abstract description 27
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 16
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 10
- 235000010855 food raising agent Nutrition 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims description 46
- 238000001816 cooling Methods 0.000 claims description 23
- 238000002156 mixing Methods 0.000 claims description 19
- 230000001954 sterilising effect Effects 0.000 claims description 14
- 238000000855 fermentation Methods 0.000 claims description 12
- 230000004151 fermentation Effects 0.000 claims description 12
- 238000011049 filling Methods 0.000 claims description 11
- 239000003795 chemical substances by application Substances 0.000 claims description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 10
- 238000000265 homogenisation Methods 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 7
- 239000007858 starting material Substances 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 4
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims description 4
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 4
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 239000003094 microcapsule Substances 0.000 claims description 3
- 235000013336 milk Nutrition 0.000 claims description 3
- 239000008267 milk Substances 0.000 claims description 3
- 210000004080 milk Anatomy 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 235000020122 reconstituted milk Nutrition 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims 1
- 239000003337 fertilizer Substances 0.000 claims 1
- 235000019658 bitter taste Nutrition 0.000 abstract description 8
- 235000019640 taste Nutrition 0.000 abstract description 8
- 230000004373 eye development Effects 0.000 abstract description 7
- 229960004793 sucrose Drugs 0.000 description 20
- 230000000052 comparative effect Effects 0.000 description 9
- 239000002994 raw material Substances 0.000 description 9
- 230000000694 effects Effects 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- 235000015197 apple juice Nutrition 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 210000001525 retina Anatomy 0.000 description 4
- 235000019605 sweet taste sensations Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 244000183278 Nephelium litchi Species 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 235000020247 cow milk Nutrition 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 238000011081 inoculation Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- 108010011485 Aspartame Proteins 0.000 description 1
- 206010057430 Retinal injury Diseases 0.000 description 1
- 235000020244 animal milk Nutrition 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 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 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000015140 cultured milk Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000021001 fermented dairy product Nutrition 0.000 description 1
- 235000020251 goat milk Nutrition 0.000 description 1
- 229940107604 lutein esters Drugs 0.000 description 1
- 150000002658 luteins Chemical class 0.000 description 1
- 235000021096 natural sweeteners Nutrition 0.000 description 1
- 235000015206 pear juice Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000000126 substance Substances 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
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a flavored yogurt without added sucrose and sweeteners, which comprises the following components in percentage by weight: 4.0 to 15.0 percent of fruit juice, 0.002 to 0.012 percent of lutein ester, 0.001 to 0.006 percent of leavening agent and raw milk which is supplemented to 100 percent. Also discloses a preparation method of the flavored yogurt without adding sucrose and sweeteners. According to the invention, by adjusting the formula, no sucrose or sweetener is additionally added, so that the product is natural in sweetness, free of bitterness, fine and smooth in state and pleasant in taste, and the added lutein ester can filter blue light to play a role in helping eye development.
Description
Technical Field
The invention belongs to the field of fermented dairy products, and particularly relates to flavored yogurt without sucrose and sweeteners and a preparation method thereof.
Background
In the action of health China (2019-. Advocate that the sugar intake of adults is not higher than 25g per day; encourages consumers to reduce sucrose intake; food production operators are advocated to replace sucrose with natural sweeteners and sweeteners allowed by food safety standards.
Blue light is high-energy light (one of the sunlight that cannot see blue light wave) of 400-500 nm, and excessive amount can cause retinal damage. Especially infants are more notable. Because the lens is relatively clear at birth, about 70-80% of the blue light can penetrate the lens to the retina at 0-2 years of age, and about 60-70% of the blue light will strike the retina at 2-10 years of age. Meanwhile, the retina of the baby is full of tiny blood vessels to convey more oxygen to meet the development requirement, so that the number of oxygen free radicals with attacking and destroying effects is increased, and DHA, which is an important substance for promoting the development of the retina, is easily oxidized.
Disclosure of Invention
The invention aims to solve the technical problem that the existing flavored yogurt is bitter after the sweet taste is improved by adding the cane sugar or the sweetener, or the yogurt is not bitter after the sweet taste is improved by adding the sweetener, or the yogurt is not bitter after the cane sugar or the sweetener is not added, but the yogurt in the market at present adopts the scheme.
The invention mainly solves the technical problems through the following technical scheme.
The invention provides a flavored yogurt without added sucrose and sweeteners, which comprises the following components in percentage by weight: 4.0 to 15.0 percent of fruit juice, 0.002 to 0.012 percent of lutein ester, 0.001 to 0.006 percent of leavening agent and raw milk which is supplemented to 100 percent.
Preferably, the lutein ester is instant lutein ester microcapsule powder.
Preferably, the juice is a double de-juiced juice.
Preferably, the starter is lactobacillus bulgaricus and/or streptococcus thermophilus.
Preferably, the raw milk is fresh milk and/or reconstituted milk.
The invention also provides a preparation method of the flavored yogurt without the addition of the sucrose and the sweetener, which comprises the following steps:
(1) uniformly mixing the raw milk, the fruit juice and the lutein ester to obtain a material A;
(2) homogenizing the material A, sterilizing and cooling to obtain a material B;
(3) inoculating a fermenting agent into the material B, uniformly mixing the material B and the fermenting agent, and fermenting to obtain a material C;
(4) and (5) filling the material C, cooling and ripening to obtain the product.
Preferably, in the step (1), the mixing temperature is 40-50 ℃, and the mixing time is 10-25 min.
Preferably, in the step (2), the homogenizing comprises primary homogenizing and secondary homogenizing, wherein the pressure of the primary homogenizing is 16-17MPa, and the pressure of the secondary homogenizing is 3-4 MPa; the homogenizing temperature is 60-65 ℃; the sterilization temperature is 85-95 ℃, and the sterilization time is 5-10 min; the cooling temperature is 37-45 ℃.
Preferably, in the step (3), the temperature of the inoculated leavening agent is 37-45 ℃; the fermentation temperature is 37-45 ℃, the fermentation time is 5-8h, and the final acidity of the fermentation is 65-75 DEG T.
Preferably, in the step (4), the filling temperature is 16-25 ℃; the temperature of the cooling after-ripening is 2-10 ℃, and the time is 10-15 h.
On the basis of the common knowledge in the field, the above preferred conditions can be combined randomly to obtain the preferred embodiments of the invention.
The reagents and starting materials used in the present invention are commercially available.
Compared with the prior art, the invention has the positive improvement effects that:
according to the invention, by adjusting the formula, no sucrose or sweetener is additionally added, so that the product is natural in sweetness, free of bitterness, fine and smooth in state and pleasant in taste, and the added lutein ester can filter blue light to play a role in helping eye development.
Detailed Description
The flavored yogurt without the addition of the sucrose and the sweetener comprises the following components in percentage by weight: 4.0 to 15.0 percent of fruit juice, 0.002 to 0.012 percent of lutein ester, 0.001 to 0.006 percent of leavening agent and raw milk which is supplemented to 100 percent.
In the invention, the fruit juice is preferably double-peeling fruit juice, preferably double-peeling apple juice, double-peeling pear juice, double-peeling litchi juice and the like. The fruit juice may be used in amounts conventional in the art, from 4.0% to 15.0%, preferably from 6% to 12%, more preferably from 8% to 10%, most preferably 9% based on 100% of the flavored yogurt without added sucrose and sweeteners.
In the present invention, the lutein ester is preferably instant lutein ester microcapsule powder, and the dosage of the lutein ester can be the conventional dosage in the field, and the dosage of the lutein ester is 0.002% -0.012% (calculated as the lutein ester), preferably 0.006% -0.01%, more preferably 0.008% based on the percentage of the flavored yogurt without adding sucrose and sweetener as 100%.
In the present invention, the raw milk is raw milk conventionally used in the art, and is generally fresh milk and/or reconstituted milk. The raw milk can be selected from various animal milks which are conventionally used in the field for preparing fermented milk, such as raw cow milk and/or raw goat milk, preferably raw cow milk.
In the present invention, the leaven is a leaven conventionally used in the art, and generally defines a leaven species allowed to be used in the food industry for the relevant national departments. The starter is preferably Lactobacillus bulgaricus (Lactobacillus bulgaricus) and/or Streptococcus thermophilus (Streptococcus thermophilus). The amount of the leaven is 0.001% -0.006%, preferably 0.003% -0.006%, and more preferably 0.006% of the total percentage of the flavored yogurt without the added sucrose and the sweetener as 100%.
The invention also provides a preparation method of the flavored yogurt without the addition of the sucrose and the sweetener, which comprises the following steps:
(1) uniformly mixing the raw milk, the fruit juice and the lutein ester to obtain a material A;
(2) homogenizing the material A, sterilizing and cooling to obtain a material B;
(3) inoculating a fermenting agent into the material B, uniformly mixing the material B and the fermenting agent, and fermenting to obtain a material C;
(4) and (5) filling the material C, cooling and ripening to obtain the product.
In the preparation method of the present invention, in the step (1), the mixing conditions and method are those conventional in the art, and stirring mixing is preferred. The temperature of the mixing may be a temperature conventional in the art, preferably 40 to 50 ℃, more preferably 45 ℃. The mixing time is preferably 10-25min, more preferably 15-20min, most preferably 17 min.
In the preparation method of the present invention, in the step (2), the conditions and methods for homogenization are those conventional in the art. The homogenizing comprises primary homogenizing and secondary homogenizing. The pressure for the first homogenization may be a pressure conventional in the art, and is preferably 16 to 17 MPa. The pressure for the secondary homogenization may be a pressure conventional in the art, and is preferably 3 to 4 MPa. The temperature for homogenization may be a temperature conventional in the art, preferably 60-65 ℃, more preferably 61-63 ℃, and most preferably 62 ℃. The sterilization methods and conditions are conventional in the art. The sterilization temperature may be a temperature conventional in the art, preferably 85-95 deg.C, more preferably 90 deg.C. The sterilization time may be a time conventional in the art, and is preferably 5 to 10min, and more preferably 8 min. The cooling method and conditions are conventional in the art. The cooling temperature may be a temperature conventional in the art, preferably to 37-45 deg.C, more preferably 42 deg.C.
In the preparation method of the present invention, the temperature for inoculating the starter in step (3) may be a temperature conventional in the art, and is preferably 37 to 45 ℃, and more preferably 42 ℃. The fermentation conditions may be those conventional in the art. The temperature of the fermentation is preferably 37-45 ℃, and more preferably 42 ℃; the fermentation time is preferably 5-8h, more preferably 6 h; the terminal acidity of the fermentation is preferably 65-75 ° T, more preferably 70 ° T.
In the preparation method of the present invention, in the step (4), the filling method and conditions may be those conventional in the art. The filling temperature is a temperature conventional in the art, preferably 16 to 25 ℃, more preferably 18 to 22 ℃, most preferably 20 ℃. The cooling after-ripening method and conditions may be those conventional in the art. The temperature of the cooling after-ripening may be a temperature conventional in the art, preferably 2 to 10 ℃, more preferably 4 to 6 ℃, most preferably 5 ℃. The cooling after-ripening time may be a time conventional in the art, preferably 10 to 15 hours, more preferably 12 hours.
The present invention is described in further detail below by way of specific examples, but the present invention is not limited thereby within the scope of the examples. The experimental methods without specifying specific conditions in the following examples were selected according to the conventional methods and conditions, or according to the commercial instructions.
In the following examples, the starting materials used are all commercially available.
Example 1
A flavored yogurt, comprising the raw material components and amounts as shown in the following table:
the preparation method comprises the following steps:
(1) mixing the apple juice and lutein ester at 45 deg.C in raw milk, and stirring for 15min to obtain material A;
(2) homogenizing the material A, wherein the primary homogenizing pressure is 16MPa, the secondary homogenizing pressure is 3MPa, the homogenizing temperature is 65 ℃, sterilizing at 85 ℃ for 10min after homogenizing, and then cooling to 45 ℃ to obtain a material B;
(3) inoculating a fermenting agent into the material B, fermenting at 45 ℃ until the final acidity is 65 DEG T, and fermenting for about 5 hours to obtain a material C;
(4) and (3) filling the material C at 16 ℃, cooling the prepared yogurt to 10 ℃, and after-ripening for 10 hours to obtain the yogurt.
The product obtained by the embodiment is not additionally added with cane sugar or a sweetening agent, is natural in sweetness, free of bitterness, fine and smooth in state and pleasant in taste. And the added lutein ester can filter blue light, and plays a role in helping eye development.
Example 2
A flavored yogurt, comprising the raw material components and amounts as shown in the following table:
the preparation method comprises the following steps:
(1) mixing the dideoxy litchi juice and lutein ester in raw milk at 40 ℃ according to the proportion, and stirring for 25min to obtain a material A;
(2) homogenizing the material A, wherein the primary homogenizing pressure is 17MPa, the secondary homogenizing pressure is 4MPa, the homogenizing temperature is 60 ℃, sterilizing at 95 ℃ for 5min after homogenizing, and then cooling to 45 ℃ to obtain a material B;
(3) inoculating a fermenting agent into the material B, wherein the inoculation temperature is 37 ℃, fermenting at 37 ℃ until the final acidity is 70 DEG T, and the fermentation time is about 8 hours to obtain a material C;
(4) and (3) filling the material C at 25 ℃, cooling the prepared yogurt to 6 ℃, and after-ripening for 15h to obtain the yogurt.
The product obtained by the embodiment is not additionally added with cane sugar or a sweetening agent, is natural in sweetness, free of bitterness, fine and smooth in state and pleasant in taste. And the added lutein ester can filter blue light, and plays a role in helping eye development.
Example 3
A flavored yogurt, comprising the raw material components and amounts as shown in the following table:
the preparation method comprises the following steps:
(1) mixing the double-pear-removed juice and lutein ester in 50 ℃ raw milk according to the proportion, and stirring for 10min to obtain a material A;
(2) homogenizing the material A, wherein the primary homogenizing pressure is 16.5MPa, the secondary homogenizing pressure is 3.5MPa, the homogenizing temperature is 62 ℃, sterilizing at 90 ℃ for 7min after homogenizing, and then cooling to 42 ℃ to obtain a material B;
(3) inoculating a fermenting agent into the material B, fermenting at 42 ℃ until the final acidity is 75 DEG T, and fermenting for about 7 hours to obtain a material C;
(4) and (3) filling the material C at 22 ℃, cooling the prepared yogurt to 5 ℃, and after-ripening for 12h to obtain the yogurt.
The product obtained by the embodiment is not additionally added with cane sugar or a sweetening agent, is natural in sweetness, free of bitterness, fine and smooth in state and pleasant in taste. And the added lutein ester can filter blue light, and plays a role in helping eye development.
Example 4
A flavored yogurt, comprising the raw material components and amounts as shown in the following table:
the preparation method comprises the following steps:
(1) mixing the double-blueberry juice and lutein ester in raw milk at 45 ℃ according to the proportion, and stirring for 20min to obtain a material A;
(2) homogenizing the material A, wherein the primary homogenizing pressure is 16MPa, the secondary homogenizing pressure is 3MPa, the homogenizing temperature is 65 ℃, sterilizing at 90 ℃ for 5min after homogenizing, and then cooling to 43 ℃ to obtain a material B;
(3) inoculating a fermenting agent into the material B, wherein the inoculation temperature is 43 ℃, fermenting at 43 ℃ until the final acidity is 68 DEG T, and the fermentation time is about 6 hours to obtain a material C;
(4) and (3) filling the material C at 16 ℃, cooling the prepared yogurt to 2 ℃, and after-ripening for 10 hours to obtain the yogurt.
The product obtained by the embodiment is not additionally added with cane sugar or a sweetening agent, is natural in sweetness, free of bitterness, fine and smooth in state and pleasant in taste. And the added lutein ester can filter blue light, and plays a role in helping eye development.
Comparative example 1
A flavored yogurt contains no apple juice, and the rest raw materials are the same as those in example 1; the preparation method of the flavored yogurt is the same as that of example 1.
Comparative example 2
A flavored yogurt is prepared by adjusting 10% of double-peeled apple juice in a raw material formula to 7% of sucrose, and making the rest raw material components identical to those in example 1; the preparation method of the flavored yogurt is the same as that of example 1.
Comparative example 3
A flavored yogurt is prepared by adjusting 10% of SHUANGJIESHI juice to 0.035% aspartame, and mixing the rest materials as in example 1; the preparation method of the flavored yogurt is the same as that of example 1.
Comparative example 4
A flavored yogurt contains no lutein ester in the raw material formula, and the other raw material components are the same as those in example 1; the preparation method of the flavored yogurt is the same as that of example 1.
Effect example 1
Sensory evaluation was performed on the final yogurt of examples 1 to 4 and comparative examples 1 to 4. Randomly numbering each sample, and listing a group of indexes capable of describing main characteristics of the flavored yogurt, wherein each index is from 1 to 5 according to the variation score of each characteristic, and the higher the score is, the better the effect is. Please 20 experienced evaluators to taste the samples, score each index, count the average value, and the one with the high average value has good effect and high evaluation. The sensory evaluation results are shown in table 1 below.
TABLE 1 sensory evaluation results
As can be seen from table 1, the yogurts of examples 1 to 4 of the present invention have natural sweetness, no bitterness, and higher overall preference, and the sweetness of the yoghurt can be adjusted according to the amount of juice added, and compared with the yoghurt containing sucrose of comparative example 2, the yoghurt has similar sweetness and almost similar overall preference. Comparative example 1 and comparative example 3 were less effective, either having no sweet taste, overall too sour, or having a poor sweet taste with unpleasant tastes such as bitterness, astringency, etc.; comparative example 4 is similar to the example in overall mouthfeel, but does not function to filter blue light and aid eye development due to the absence of added lutein esters.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. The flavored yogurt without the addition of the sucrose and the sweetener is characterized by comprising the following components in percentage by weight: 4.0 to 15.0 percent of fruit juice, 0.002 to 0.012 percent of lutein ester, 0.001 to 0.006 percent of leavening agent and raw milk which is supplemented to 100 percent.
2. The flavored yogurt with no added sucrose and sweeteners as claimed in claim 1, characterized in that said juice is a double de-juiced juice.
3. The flavored yogurt with no added sucrose and sweeteners as claimed in claim 1, characterized in that the lutein ester is instant lutein ester micro-capsule powder.
4. The flavored yogurt with no added sucrose and sweeteners as claimed in claim 1, characterized in that the starter culture is lactobacillus bulgaricus and/or streptococcus thermophilus.
5. The flavored yogurt without added sucrose and sweeteners as claimed in claim 1, characterized in that the raw milk is fresh milk and/or reconstituted milk.
6. A process for the preparation of flavoured yogurt without added sucrose and sweeteners as claimed in any of claims 1 to 5, characterized by comprising the following steps:
(1) uniformly mixing the raw milk, the fruit juice and the lutein ester to obtain a material A;
(2) homogenizing the material A, sterilizing and cooling to obtain a material B;
(3) inoculating a fermenting agent into the material B, uniformly mixing the material B and the fermenting agent, and fermenting to obtain a material C;
(4) and (5) filling the material C, and cooling and then cooking to obtain the fertilizer.
7. The process for preparing flavored yogurt with no added sucrose and no sweeteners as claimed in claim 6, characterized in that in step (1), the temperature of the mixing is 40-50 ℃ and the mixing time is 10-25 min.
8. The process according to claim 6, wherein in step (2), the homogenization comprises primary homogenization and secondary homogenization, the pressure of the primary homogenization is 16-17MPa, and the pressure of the secondary homogenization is 3-4 MPa; the homogenizing temperature is 60-65 ℃; the sterilization temperature is 85-95 ℃, and the sterilization time is 5-10 min; the cooling temperature is 37-45 ℃.
9. The process for preparing flavored yogurt without added sucrose and sweeteners as claimed in claim 6, characterized in that in step (3), the temperature of said inoculated starter is 37-45 ℃; the fermentation temperature is 37-45 ℃, the fermentation time is 5-8h, and the final acidity of the fermentation is 65-75 DEG T.
10. The process for preparing flavored yogurt without added sucrose and sweeteners as claimed in claim 6, characterized in that in step (4), the filling temperature is 16-25 ℃; the temperature of the cooling after-ripening is 2-10 ℃, and the time is 10-15 h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111654001.4A CN114468054A (en) | 2021-12-30 | 2021-12-30 | Flavored yogurt without sucrose and sweetener and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111654001.4A CN114468054A (en) | 2021-12-30 | 2021-12-30 | Flavored yogurt without sucrose and sweetener and preparation method thereof |
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| Publication Number | Publication Date |
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| CN114468054A true CN114468054A (en) | 2022-05-13 |
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|---|---|---|---|
| CN202111654001.4A Pending CN114468054A (en) | 2021-12-30 | 2021-12-30 | Flavored yogurt without sucrose and sweetener and preparation method thereof |
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| Country | Link |
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| CN (1) | CN114468054A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003339314A (en) * | 2002-05-29 | 2003-12-02 | Kyodo Milk Industry Co Ltd | Fruit-mixed fermented milk |
| CN108077427A (en) * | 2017-12-14 | 2018-05-29 | 光明乳业股份有限公司 | A kind of brown solidified-type fermented milk and preparation method thereof |
| CN111903762A (en) * | 2020-09-07 | 2020-11-10 | 辽宁眼宝生物科技股份有限公司 | Lutein ester yoghourt |
-
2021
- 2021-12-30 CN CN202111654001.4A patent/CN114468054A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003339314A (en) * | 2002-05-29 | 2003-12-02 | Kyodo Milk Industry Co Ltd | Fruit-mixed fermented milk |
| CN108077427A (en) * | 2017-12-14 | 2018-05-29 | 光明乳业股份有限公司 | A kind of brown solidified-type fermented milk and preparation method thereof |
| CN111903762A (en) * | 2020-09-07 | 2020-11-10 | 辽宁眼宝生物科技股份有限公司 | Lutein ester yoghourt |
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