CN114504027A - Yoghourt and preparation method thereof - Google Patents
Yoghourt and preparation method thereof Download PDFInfo
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- CN114504027A CN114504027A CN202011288191.8A CN202011288191A CN114504027A CN 114504027 A CN114504027 A CN 114504027A CN 202011288191 A CN202011288191 A CN 202011288191A CN 114504027 A CN114504027 A CN 114504027A
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- protein powder
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- yoghurt
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- 235000013618 yogurt Nutrition 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims abstract description 4
- 239000000843 powder Substances 0.000 claims abstract description 55
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 52
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 52
- 235000021119 whey protein Nutrition 0.000 claims abstract description 52
- 239000005018 casein Substances 0.000 claims abstract description 28
- 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 claims abstract description 28
- 235000021240 caseins Nutrition 0.000 claims abstract description 28
- 102000014171 Milk Proteins Human genes 0.000 claims abstract description 26
- 108010011756 Milk Proteins Proteins 0.000 claims abstract description 26
- 235000021239 milk protein Nutrition 0.000 claims abstract description 26
- 235000009508 confectionery Nutrition 0.000 claims description 19
- 238000000034 method Methods 0.000 claims description 18
- 239000000126 substance Substances 0.000 claims description 18
- 102100026189 Beta-galactosidase Human genes 0.000 claims description 16
- 108010059881 Lactase Proteins 0.000 claims description 16
- 108010005774 beta-Galactosidase Proteins 0.000 claims description 16
- 229940116108 lactase Drugs 0.000 claims description 16
- 235000020185 raw untreated milk Nutrition 0.000 claims description 15
- 230000008569 process Effects 0.000 claims description 14
- 238000001816 cooling Methods 0.000 claims description 12
- 239000004386 Erythritol Substances 0.000 claims description 11
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 11
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims description 11
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 11
- 235000019414 erythritol Nutrition 0.000 claims description 11
- 229940009714 erythritol Drugs 0.000 claims description 11
- 239000002994 raw material Substances 0.000 claims description 11
- 229940013618 stevioside Drugs 0.000 claims description 11
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims description 11
- 235000019202 steviosides Nutrition 0.000 claims description 11
- 238000007670 refining Methods 0.000 claims description 10
- 241000194035 Lactococcus lactis Species 0.000 claims description 9
- 235000014897 Streptococcus lactis Nutrition 0.000 claims description 9
- 238000000855 fermentation Methods 0.000 claims description 9
- 230000004151 fermentation Effects 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 9
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 235000010855 food raising agent Nutrition 0.000 claims description 7
- 235000021552 granulated sugar Nutrition 0.000 claims description 6
- 238000002844 melting Methods 0.000 claims description 5
- 230000008018 melting Effects 0.000 claims description 5
- 241000901050 Bifidobacterium animalis subsp. lactis Species 0.000 claims description 4
- 229940009289 bifidobacterium lactis Drugs 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 239000004376 Sucralose Substances 0.000 claims description 2
- 239000000654 additive Substances 0.000 claims description 2
- 230000000996 additive effect Effects 0.000 claims description 2
- 238000005429 filling process Methods 0.000 claims description 2
- 238000010309 melting process Methods 0.000 claims description 2
- 238000012859 sterile filling Methods 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 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 2
- 235000019408 sucralose Nutrition 0.000 claims description 2
- 239000007858 starting material Substances 0.000 claims 2
- 235000018102 proteins Nutrition 0.000 abstract description 13
- 102000004169 proteins and genes Human genes 0.000 abstract description 13
- 108090000623 proteins and genes Proteins 0.000 abstract description 13
- 235000013336 milk Nutrition 0.000 abstract description 9
- 239000008267 milk Substances 0.000 abstract description 9
- 210000004080 milk Anatomy 0.000 abstract description 9
- 230000001502 supplementing effect Effects 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 3
- 239000003381 stabilizer Substances 0.000 abstract description 3
- 239000000047 product Substances 0.000 description 31
- 235000019624 protein content Nutrition 0.000 description 26
- 239000000796 flavoring agent Substances 0.000 description 13
- 235000019634 flavors Nutrition 0.000 description 13
- 230000000052 comparative effect Effects 0.000 description 8
- 230000000694 effects Effects 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 5
- 230000009469 supplementation Effects 0.000 description 3
- 238000012371 Aseptic Filling Methods 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 235000020247 cow milk Nutrition 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 230000002459 sustained effect Effects 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 102000004407 Lactalbumin Human genes 0.000 description 1
- 108090000942 Lactalbumin Proteins 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 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 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000021001 fermented dairy product Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000000887 hydrating effect Effects 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000004845 protein aggregation Effects 0.000 description 1
- 230000006920 protein precipitation Effects 0.000 description 1
- 229940116540 protein supplement Drugs 0.000 description 1
- 235000005974 protein supplement Nutrition 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 235000011496 sports drink Nutrition 0.000 description 1
- 238000013112 stability test Methods 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000008924 yoghurt drink Nutrition 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
- A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
-
- 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
- A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
- A23C9/1206—Lactose hydrolysing enzymes, e.g. lactase, beta-galactosidase
-
- 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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/231—Lactis
-
- 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
-
- 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
- A23V2400/51—Bifidobacterium
- A23V2400/531—Lactis
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)
- Dairy Products (AREA)
Abstract
The invention provides yoghourt and a preparation method thereof. The yoghourt is prepared from concentrated whey protein powder and concentrated milk protein powder, wherein the total protein content is 6-8 wt% and the content ratio of casein to whey protein is 0.8:1-1.2: 1. The ratio of casein to whey protein in the yoghurt is controlled to be close to 1:1, and the total protein content is 6-8 wt%, so that the yoghurt has fine and smooth mouthfeel, mellow taste and enough milk fragrance without adding a stabilizer, has good stability in shelf life, can achieve the aim of quickly and durably supplementing protein required by a human body, is suitable for quickly and durably supplementing protein during exercise, and has good market prospect.
Description
Technical Field
The invention relates to the field of dairy products, in particular to high-protein sports yoghurt.
Background
The yoghourt is a dairy product prepared from cow milk or milk powder by processes such as fermentation and the like, contains various nutrient substances required by human bodies, and is a well-known health food; proteins are important components of the human body and are the main players of life activities. With the increasing pursuit of healthy life of people, sports drinks are receiving attention of consumers. However, at present, no yoghourt product related to protein supplementation during sports is available on the market, and the development of a sports type high-protein flavored fermented dairy product has wide market prospect.
Disclosure of Invention
Technical problem to be solved
An object of the present invention is to provide a yoghurt which has a high protein content and a suitable ratio of casein to whey protein, which allows to achieve a fast and sustained supplementation of proteins required by the human body, suitable for a fast and sustained supplementation of proteins during exercise.
The invention also aims to provide the yoghourt, and the yoghourt product flavor is further improved under the condition that the adding amount of white granulated sugar or other sweet substances is not increased.
Still another object of the present invention is to provide a yoghurt which effectively controls the problem of pronounced late sourness of the product.
It is yet another object of the present invention to further control the stability of the product over shelf life.
Technical scheme for solving problems
According to one aspect of the invention, a yoghurt is provided, which is prepared by using concentrated whey protein powder and concentrated milk protein powder, wherein the total protein content is 6-8 wt% and the content ratio of casein to whey protein is 0.8:1-1.2:1 based on the total weight of the yoghurt.
Typically, the protein content in bovine milk is 3.3 wt% and the casein to whey protein ratio is 4: 1. According to the invention, one or more concentrated whey protein powder and concentrated milk protein powder are combined to strengthen the protein in the milk, and through multiple tests, protein powder which is pure in taste and suitable for low-temperature yogurt products is screened out, so that the taste of the product is pure and mellow; by adjusting the proportion of different protein powder, the proportion of casein to whey protein in the product is controlled to be 0.8:1-1.2:1, preferably 0.9:1-1.1:1, close to 1:1, so that the protein required by a human body can be quickly supplemented, the long-time satiety can be provided, and the product is suitable for drinking before and after exercise.
The protein content in the concentrated whey protein powder can be 50-80 wt%, the protein content in the concentrated milk protein powder can be 40-80 wt%, and preferably, the concentrated whey protein powder with the protein content of 55 wt% and the concentrated milk protein powder with the protein content of 50 wt% are simultaneously used.
Preferably lactase is used in an amount of 0.3-0.5mL, preferably 0.35-0.45mL, more preferably 0.39-0.41mL, especially 0.4mL per 1000g of total weight of yoghurt.
Preferably prepared using a sweet substance, preferably one or more of white granulated sugar, stevioside, erythritol, sucralose, more preferably erythritol and stevioside.
According to the invention, lactose in the cow milk is hydrolyzed into glucose and galactose by using lactase, so that the sweet feeling of the yoghourt product is increased, and the aim of further improving the flavor of the yoghourt product can be fulfilled without increasing the adding amount of white granulated sugar or other sweet substances. Furthermore, the product has enough milk flavor, is smooth and fine, and is easy to drink without burden under the condition of zero sucrose addition by using the erythritol and the stevioside instead of the white granulated sugar. According to the invention, the combination of erythritol and stevioside is particularly preferred, so that the advantages of low cost, short fermentation time and good sweet feeling can be realized.
The yoghurt is preferably prepared by using a leavening agent, wherein the leavening agent is preferably one or more of streptococcus thermophilus, lactococcus lactis and bifidobacterium lactis, and the amount of any leavening agent is less than 0.2 wt% of the total weight of the yoghurt.
By adding probiotics with the effects of promoting lipodieresis and controlling weight, the health-care tea is suitable for people with extensive sports activities to drink. In addition, the problem of obvious later-period acidity of the product can be effectively controlled by screening out the leavening agent which is suitable for a high-protein environment and weak in later-period acidity.
Preferably, the invention provides yoghourt, which is characterized by comprising, by weight, 1000 parts of total raw materials, 870-910 parts of raw milk, 10-65 parts of concentrated whey protein powder, 5-60 parts of concentrated milk protein powder, 0.2-0.5 part of lactase, 40-45 parts of sweet substances and 0.1-0.5 part of leavening agent,
preferably, 870-880 parts of raw milk, 50-60 parts of concentrated whey protein powder, 20-30 parts of concentrated milk protein powder, 0.3-0.5 part of lactase, 41-44 parts of sweet substance and 0.2-0.4 part of leaven are used.
According to another aspect of the present invention, there is provided a method for preparing yogurt, comprising the steps of:
material melting: adding one or more of concentrated milk protein powder and concentrated whey protein powder into raw milk, adding lactase, and melting;
dissolving the sweet substance: starting stirring, and adding a sweet substance for dissolving;
homogenizing: homogenizing;
and (3) sterilization: carrying out sterilization treatment;
and (3) cooling: cooling is carried out;
fermentation: fermenting;
demulsifying and refining: demulsifying and then refining;
cooling: cooling;
filling: and (5) carrying out sterile filling.
Preferably, in the material melting process, standing hydration is carried out for 50-60 minutes at the temperature of 42-45 ℃;
in the process for dissolving the sweet substance, the sweet substance is dissolved for 13 to 17 minutes at a temperature of between 42 and 45 ℃;
in the homogenizing process, the homogenizing is preferably carried out under the condition that the secondary pressure/total pressure is 30/180 bar;
in the sterilization process, the sterilization additive part is preferably kept at 95 ℃ for 5 minutes;
in the cooling process, the temperature is preferably reduced to 41-43 ℃;
in the fermentation process, strains are preferably added under the aseptic condition, fully shaken and uniformly mixed, and the mixture is preferably fermented for 4 to 6 hours at the constant temperature of 43 ℃, and the fermentation is preferably stopped when the pH value reaches 4.4 to 4.6;
in the demulsification and refinement process, the refinement frequency is preferably 40-50 Hz;
in the chilling process, the chilling temperature is preferably 9-11 ℃, and the flow rate is preferably 5.5-6.5 t/h;
in the filling process, after filling, the mixture is preferably preserved at 4-6 ℃ and then is aged.
The stability of the product during shelf life is further well controlled by studying the process, in particular the refining frequency, the chilling temperature and the flow.
Generally, for drinking high-protein yoghurt, the problems of poor product flavor and the like caused by protein particle aggregation precipitation, acidity change and the like are easily caused due to high protein content. According to the invention, the problems of protein aggregation and precipitation can be reduced by reasonably matching the concentrated milk protein powder and the concentrated whey protein powder with different protein contents. The leavening agent which is suitable for high-protein environment and weak in post-acidity is screened out through experiments, and the problem that the later-stage acidity of the product is obvious can be effectively controlled. The stability of the product in the shelf life is further controlled by studying the refining frequency, the chilling temperature and the flow.
Advantageous effects
According to the technical scheme provided by the invention, the provided yoghourt is suitable for realizing rapid and continuous protein supplement during exercise; can ensure that the taste of the yoghourt product is pure and mellow and the texture is fine and smooth, and is a product which not only meets the health requirement but also gives attention to pure and mellow taste. And has good stability in shelf life without stabilizer addition.
Detailed Description
Hereinafter, the present invention will be described in more detail with reference to specific embodiments for further illustrating technical features, objects and advantageous effects of the present invention, but the scope of the present invention is not limited thereto.
The raw materials and equipment used in the present invention are all the ones commonly used in the art unless otherwise specified, and the methods used in the present invention are all the ones generally used in the art unless otherwise specified. The strain meets the list of strains available for food (No. 2010) and related laws, regulations and standards, and other raw materials also meet the related laws, regulations and standards.
In each example, the strains of Streptococcus thermophilus, lactococcus lactis, Bifidobacterium lactis, etc. were purchased from Kukehansen, Dupont, Danisco; both concentrated milk protein powder and concentrated whey protein powder were purchased from philippine blue and alao.
The refining apparatus used a shear refining pump from SPX corporation.
Example 1
Raw material formula
893g of raw milk, 35g of concentrated whey protein powder with the protein content of 80 wt% (the ratio of casein to whey protein is 1:9), 28g of concentrated milk protein powder with the protein content of 50 wt% (the ratio of casein to whey protein is 9:1), 0.4mL of lactase, 43g of erythritol, 0.05g of stevioside, and 0.2g of lactococcus lactis subsp lactis, streptococcus thermophilus and bifidobacterium lactis.
The ratio of casein to whey protein in this example was 1.2: 1.
Second, the manufacturing method
1. Adding concentrated lactalbumin powder, concentrated milk protein powder and lactase into raw milk for material melting, standing and hydrating at 45 deg.C for 60 min;
2. further adding sweet substance, and dissolving at 45 deg.C for 15 min;
3. homogenizing at 30/180 bar;
4. sterilizing at 95 deg.C for 5 min;
5. when inoculating, cooling the material to 43 deg.C, adding strain under aseptic condition, shaking, and mixing; stopping fermentation until the pH value of the final material reaches 4.6;
6. refining under aseptic condition after demulsification, wherein the refining frequency is 50 Hz;
7. cooling the refined product at 10 ℃ and 6 t/h;
8. and (4) pumping the yoghourt obtained in the step (7) into a pressure-resistant aseptic filling tank for aseptic filling.
Example 2
Raw material formula
877g of raw milk, 56g of concentrated whey protein powder with 55 wt% of protein content (the ratio of casein to whey protein is 1:9), 23g of concentrated milk protein powder with 50 wt% of protein content (the ratio of casein to whey protein is 9:1), 0.4mL of lactase, 43g of erythritol, 0.05g of stevioside, and 0.2g of lactococcus lactis subsp.
The ratio of casein to whey protein in this example was 1.05: 1.
Second, the manufacturing method
Same as in example 1.
Example 3
Raw material formula
902g of raw milk, 44g of concentrated whey protein powder with the protein content of 80 wt% (the ratio of casein to whey protein is 1:9), 8g of concentrated milk protein powder with the protein content of 80 wt% (the ratio of casein to whey protein is 9:1), 0.4mL of lactase, 43g of erythritol, 0.05g of stevioside, and 0.2g of streptococcus thermophilus, lactococcus lactis subsp.
The ratio of casein to whey protein in this example was 0.87: 1.
Second, the manufacturing method
Same as in example 1.
Example 4
Raw material formula
876g of raw milk, 62g of concentrated whey protein powder with 50 wt% of protein content (the ratio of casein to whey protein is 1:9), 18g of concentrated milk protein powder with 80 wt% of protein content (the ratio of casein to whey protein is 9:1), 0.4mL of lactase, 43g of erythritol, 0.05g of stevioside, and 0.2g of streptococcus thermophilus, lactococcus lactis subsp.
The ratio of casein to whey protein in this example was 1.10: 1.
Second, the manufacturing method
Same as in example 1.
Comparative example 1
Raw material formula
888g of raw milk, 13.75g of concentrated whey protein powder with protein content of 80 wt% (the ratio of casein to whey protein is 1:9), 58g of concentrated milk protein powder with protein content of 55 wt% (the ratio of casein to whey protein is 9:1), 0.4mL of lactase, 40g of white granulated sugar, and 0.2g of streptococcus thermophilus, lactococcus lactis subsp.
The ratio of casein to whey protein in this comparative example was 2.81: 1.
Second, the manufacturing method
Same as in example 1.
Comparative example 2
Raw material formula
872g of raw milk, 45g of concentrated whey protein powder with 50 wt% of protein content (the ratio of casein to whey protein is 1:9), 40g of concentrated milk protein powder with 50 wt% of protein content (the ratio of casein to whey protein is 9:1), 0.4mL of lactase, 43g of erythritol, 0.05g of stevioside, and 0.2g of streptococcus thermophilus, lactococcus lactis subsp.
The ratio of casein to whey protein in this comparative example was 1.54: 1.
Second, the manufacturing method
Same as in example 1.
Survey result of mouthfeel and flavor of yoghourt
Tasting mode: the method adopts an anonymous scoring mode to perform 60-person scoring evaluation, and the evaluation is performed respectively according to 5 indexes of the refreshing degree, the sweet-sour ratio, the milk fragrance, the flavor and the comprehensive evaluation. The indexes are full of 10 points, the higher the score is, the better the representation effect is, the average value of the index scores is taken, the tasting results are subjected to statistical analysis, and the results are shown in table 1.
TABLE 1 taste and flavor survey results
From the experimental results, it can be seen that the products of the examples of the present invention are liked by most people in terms of milk flavor and overall flavor, and are recognized by consumers, and it is better to use the concentrated whey protein powder having a protein content of 55 wt% and the concentrated milk protein powder having a protein content of 50 wt% in combination for comprehensive evaluation.
In the comparative example 1, the ratio of the concentrated whey protein powder to the concentrated milk protein powder is changed, the casein ratio in the product is increased, the viscosity of the product is increased, and the smoothness and the overall flavor are not ideal. In comparative example 2, the use of the concentrated whey protein powder with the protein content of 50 wt% in combination with the concentrated milk protein powder with the protein content of 50 wt% improves the smoothness, but the scores of other indexes are low, the overall flavor is poor, and particularly, compared with the products of examples 1 to 4 of the present invention, the products of comparative example 2 have significantly low scores in the aspects of the refreshing degree, the sweet-sour ratio, the milk flavor, the flavor and the comprehensive evaluation.
Product stability test experiment
The products of examples 1-4 and comparative example 1 were used as test samples, stored at 2-6 ℃ under refrigeration, visually observed for bleeding, tasted for mouthfeel, and tested for pH change to examine product stability and post-acidification. The results are reported in table 2.
TABLE 2 product system stability observation and record table
As can be seen from the contents of Table 2, the products of the invention have good shelf stability.
Possibility of industrial application
The high-protein drinking yoghurt disclosed by the invention has the advantages that the content ratio of casein to whey protein in the product is controlled to be close to 1:1, the total protein content is 6-8 wt%, the product is fine and smooth in taste, mellow in taste and sufficient in milk fragrance without adding a stabilizer, has good stability in shelf life, can achieve the purpose of quickly and durably supplementing proteins required by a human body, is suitable for quickly and sustainedly supplementing the proteins during exercise, and has good market prospect.
Claims (10)
1. A yogurt is prepared from concentrated whey protein powder and concentrated milk protein powder, wherein the total protein content is 6-8 wt%, and the content ratio of casein to whey protein is 0.8:1-1.2: 1.
2. Yoghurt as claimed in claim 1, wherein the ratio of casein to whey protein content is from 0.9:1 to 1.1: 1.
3. Yoghurt as claimed in claim 1, wherein the protein content of the concentrated whey protein powder is 50-80 wt%, and the protein content of the concentrated milk protein powder is 40-80 wt%, preferably both the concentrated whey protein powder with a protein content of 55 wt% and the concentrated milk protein powder with a protein content of 50 wt% are used.
4. Yoghurt according to claim 1, characterized in that lactase is used in an amount of 0.3-0.5mL, preferably 0.35-0.45mL, more preferably 0.39-0.41mL, and especially preferably 0.4mL, per 1000g of the total weight of the yoghurt.
5. Yoghurt as claimed in claim 1, characterized in that it is prepared using a sweet substance, preferably one or more of white granulated sugar, stevioside, erythritol, sucralose, more preferably erythritol and stevioside.
6. Yoghurt as claimed in claim 1, wherein the yoghurt is prepared using a starter culture, preferably one or more of Streptococcus thermophilus, lactococcus lactis and Bifidobacterium lactis, wherein the starter culture is preferably used in an amount of 0.2 wt% or less based on the total weight of the yoghurt.
7. The yogurt of claim 1, wherein the raw milk comprises 870-910 parts of raw milk, 10-65 parts of concentrated whey protein powder, 5-60 parts of concentrated milk protein powder, 0.2-0.5 part of lactase, 40-45 parts of sweet substance and 0.1-0.5 part of leaven, based on 1000 parts of the total weight of the raw materials.
8. The yogurt of claim 1, wherein the raw milk comprises 870-880 parts of raw milk, 50-60 parts of concentrated whey protein powder, 20-30 parts of concentrated milk protein powder, 0.3-0.5 part of lactase, 41-44 parts of sweet substances and 0.2-0.4 part of leavening agent, based on 1000 parts of the total weight of the raw materials.
9. A preparation method of yogurt comprises the following steps:
material melting: adding one or more of concentrated milk protein powder and concentrated whey protein powder into raw milk, adding lactase, and melting;
dissolving sweet substances: starting stirring, and adding a sweet substance for dissolving;
homogenizing: homogenizing;
and (3) sterilization: carrying out sterilization treatment;
and (3) cooling: cooling is carried out;
fermentation: fermenting;
demulsifying and refining: demulsifying and then refining;
cooling: cooling;
filling: and (5) carrying out sterile filling.
10. The method of producing yogurt according to claim 9,
in the material melting process, the material is preferably kept stand and hydrated at 42-45 ℃ for 50-60 minutes;
in the process for dissolving the sweet substance, the sweet substance is dissolved for 13 to 17 minutes at a temperature of between 42 and 45 ℃;
in the homogenizing process, the homogenizing is preferably carried out under the condition that the secondary pressure/total pressure is 30/180 bar;
in the sterilization process, the sterilization additive part is preferably kept at 95 ℃ for 5 minutes;
in the cooling process, the temperature is preferably reduced to 41-43 ℃;
in the fermentation process, strains are preferably added under the aseptic condition, fully shaken and uniformly mixed, and the mixture is preferably fermented for 4 to 6 hours at the constant temperature of 43 ℃, and the fermentation is preferably stopped when the pH value reaches 4.4 to 4.6;
in the demulsification and refinement process, the refinement frequency is preferably 40-50 Hz;
in the chilling process, the chilling temperature is preferably 9-11 ℃, and the flow rate is preferably 5.5-6.5 t/h;
in the filling process, after filling, the mixture is preferably preserved at 4-6 ℃ and then is aged.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104222270A (en) * | 2014-09-23 | 2014-12-24 | 内蒙古伊利实业集团股份有限公司 | Preparation method of lactose-free fermented dairy product |
| WO2016097308A1 (en) * | 2014-12-19 | 2016-06-23 | Tine Sa | Yoghurt with native whey proteins and processes for production thereof |
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- 2020-11-17 CN CN202011288191.8A patent/CN114504027A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104222270A (en) * | 2014-09-23 | 2014-12-24 | 内蒙古伊利实业集团股份有限公司 | Preparation method of lactose-free fermented dairy product |
| WO2016097308A1 (en) * | 2014-12-19 | 2016-06-23 | Tine Sa | Yoghurt with native whey proteins and processes for production thereof |
Non-Patent Citations (1)
| Title |
|---|
| 徐红华;李荣华;: "酪蛋白与乳清蛋白比例对酸奶凝胶性质的影响", 中国乳品工业 * |
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Application publication date: 20220517 |