CN114557386A - Yoghourt and preparation method thereof - Google Patents
Yoghourt and preparation method thereof Download PDFInfo
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- CN114557386A CN114557386A CN202011354535.0A CN202011354535A CN114557386A CN 114557386 A CN114557386 A CN 114557386A CN 202011354535 A CN202011354535 A CN 202011354535A CN 114557386 A CN114557386 A CN 114557386A
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- 235000013618 yogurt Nutrition 0.000 title claims abstract description 77
- 238000002360 preparation method Methods 0.000 title claims abstract description 6
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 32
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 32
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 27
- 235000004213 low-fat Nutrition 0.000 claims abstract description 22
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims abstract description 17
- 235000013736 caramel Nutrition 0.000 claims abstract description 17
- 239000000463 material Substances 0.000 claims description 28
- 238000002156 mixing Methods 0.000 claims description 21
- 238000000855 fermentation Methods 0.000 claims description 20
- 230000004151 fermentation Effects 0.000 claims description 20
- 230000001954 sterilising effect Effects 0.000 claims description 19
- 102100026189 Beta-galactosidase Human genes 0.000 claims description 18
- 108010059881 Lactase Proteins 0.000 claims description 18
- 108010005774 beta-Galactosidase Proteins 0.000 claims description 18
- 229940116108 lactase Drugs 0.000 claims description 18
- 238000001816 cooling Methods 0.000 claims description 16
- 238000011049 filling Methods 0.000 claims description 16
- 230000003301 hydrolyzing effect Effects 0.000 claims description 16
- 235000010855 food raising agent Nutrition 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 12
- 235000013336 milk Nutrition 0.000 claims description 12
- 239000008267 milk Substances 0.000 claims description 12
- 210000004080 milk Anatomy 0.000 claims description 12
- 150000004671 saturated fatty acids Chemical class 0.000 claims description 12
- 235000021122 unsaturated fatty acids Nutrition 0.000 claims description 12
- 150000004670 unsaturated fatty acids Chemical class 0.000 claims description 12
- 238000000265 homogenisation Methods 0.000 claims description 11
- 238000010438 heat treatment Methods 0.000 claims description 8
- 235000019221 dark chocolate Nutrition 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 235000013353 coffee beverage Nutrition 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 235000020122 reconstituted milk Nutrition 0.000 claims description 4
- 235000003441 saturated fatty acids Nutrition 0.000 claims description 4
- 239000004615 ingredient Substances 0.000 claims description 3
- 235000015114 espresso Nutrition 0.000 claims description 2
- 239000007858 starting material Substances 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 230000035764 nutrition Effects 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000007788 liquid Substances 0.000 description 28
- 239000003921 oil Substances 0.000 description 28
- 235000019198 oils Nutrition 0.000 description 28
- 235000018102 proteins Nutrition 0.000 description 27
- 235000015123 black coffee Nutrition 0.000 description 13
- 230000000052 comparative effect Effects 0.000 description 13
- 235000019219 chocolate Nutrition 0.000 description 12
- 239000000796 flavoring agent Substances 0.000 description 12
- 235000019634 flavors Nutrition 0.000 description 11
- 239000000047 product Substances 0.000 description 10
- 239000002994 raw material Substances 0.000 description 9
- 238000012360 testing method Methods 0.000 description 6
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 5
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 5
- 241000194020 Streptococcus thermophilus Species 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 239000012467 final product Substances 0.000 description 5
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 5
- 235000008924 yoghurt drink Nutrition 0.000 description 5
- 241000196324 Embryophyta Species 0.000 description 4
- 238000007670 refining Methods 0.000 description 4
- 238000013112 stability test Methods 0.000 description 4
- 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 3
- 238000005238 degreasing Methods 0.000 description 3
- 235000004626 essential fatty acids Nutrition 0.000 description 3
- 239000008101 lactose Substances 0.000 description 3
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 230000002195 synergetic effect Effects 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 108010046377 Whey Proteins Proteins 0.000 description 2
- 102000007544 Whey Proteins Human genes 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 235000021119 whey protein Nutrition 0.000 description 2
- 240000002900 Arthrospira platensis Species 0.000 description 1
- 235000016425 Arthrospira platensis Nutrition 0.000 description 1
- 241000195649 Chlorella <Chlorellales> Species 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 241000168525 Haematococcus Species 0.000 description 1
- 201000010538 Lactose Intolerance Diseases 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 235000019498 Walnut oil Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 238000005842 biochemical reaction Methods 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 150000004668 long chain fatty acids Chemical class 0.000 description 1
- VUZPPFZMUPKLLV-UHFFFAOYSA-N methane;hydrate Chemical compound C.O VUZPPFZMUPKLLV-UHFFFAOYSA-N 0.000 description 1
- -1 mouthfeel Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 230000029553 photosynthesis Effects 0.000 description 1
- 238000010672 photosynthesis Methods 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000009758 senescence Effects 0.000 description 1
- 229940082787 spirulina Drugs 0.000 description 1
- 235000003724 spirulina extract Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000010692 trans-unsaturated fatty acids Nutrition 0.000 description 1
- 239000008170 walnut oil Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
-
- 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
- A23C3/00—Preservation of milk or milk preparations
-
- 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
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P20/00—Technologies relating to chemical industry
- Y02P20/50—Improvements relating to the production of bulk chemicals
- Y02P20/59—Biological synthesis; Biological purification
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Biophysics (AREA)
- Dairy Products (AREA)
- Confectionery (AREA)
Abstract
The invention provides yoghourt and a preparation method thereof. The yoghourt comprises 80-90 parts by weight of low-fat raw milk, 3-7 parts by weight of caramel and/or 3-7 parts by weight of brown sugar, 5-10 parts by weight of microalgae oil and 0.4-1.0 part by weight of microalgae protein relative to 100 parts by weight of the total weight of the yoghourt. The yoghourt is fine and smooth in texture and rich in nutrition, can meet the requirement of consumers on new taste of yoghourt products, and is particularly novel in vision and taste. The yoghourt is beneficial to expanding the market variety of yoghourt products, has higher market value and economic value, is easy to produce in batches and has stronger practicability.
Description
Technical Field
The invention relates to the field of yoghourt, in particular to healthy and delicious animal and plant double-protein yoghourt and a preparation method thereof.
Background
The microalgae can efficiently utilize light energy, carbon dioxide and water to carry out photosynthesis, generate oxygen and synthesize carbohydrates, and synthesize various nutrient substances such as protein, grease and the like through further biochemical reaction. The microalgae comprises one or more of Chlorella, Spirulina, and Haematococcus. The microalgae oil is algae oil separated and extracted by a squeezing method, and is similar to common edible oil such as peanut oil, rapeseed oil, olive oil, walnut oil, corn oil and the like; the microalgae protein is obtained by removing pigment, liposolubility and other components in microalgae, separating and purifying.
The Chinese Nutrition society recommends that the ratio of unsaturated fatty acids and saturated fatty acids in the food should be maintained, while the microalgal oil is free of trans fatty acids and cholesterol, and is rich in long-chain fatty acids and some essential fatty acids.
Microalgae are proved to have the effects of resisting oxidation, eliminating free radicals, delaying senescence and the like. Various researches on microalgae as food additives are actively carried out in the field of foods, but a technical scheme which is high in feasibility and can be produced in batches is not formed due to unique taste and color of the microalgae. When the yoghurt is added, how to ensure the stability and the mouthfeel of the yoghurt is also an important subject.
Disclosure of Invention
Technical problem to be solved
The invention aims to provide the yoghourt, which improves the protein content of a yoghourt product by introducing the microalgae oil and the microalgae protein, controls the proportion of unsaturated fatty acid and saturated fatty acid in the yoghourt within a proper range, improves the influence caused by fat, and obtains animal and plant double-protein yoghourt with good stability and nutrition and health by adjusting the content of each component.
Another object of the present invention is to solve the bad flavor caused by microalgae, to mask by mixing black coffee liquid and/or black chocolate liquid, and to obtain a unique healthy sense synergistic flavor.
Technical scheme for solving problems
According to one aspect of the invention, the yoghurt comprises 80-90 parts by weight of low-fat raw milk, 3-7 parts by weight of caramel and/or 3-7 parts by weight of brown sugar, 5-10 parts by weight of microalgae oil and 0.4-1.0 part by weight of microalgae protein, relative to 100 parts by weight of the total weight of the yoghurt.
Preferably, the low-fat raw milk comprises 80-85 parts by weight of caramel and/or 3-5 parts by weight of brown sugar, 5-8 parts by weight of microalgae oil and 0.5-1.0 part by weight of microalgae protein relative to 100 parts by weight of the total weight of the yoghourt.
Preferably, the low-fat raw milk comprises 80-82 parts by weight of caramel 3-4 parts by weight and/or brown sugar 3-4 parts by weight, microalgae oil 5-7 parts by weight and microalgae protein 0.7-1.0 part by weight relative to 100 parts by weight of the total weight of the yoghourt.
Preferably, the yoghurt further comprises 3-5 parts by weight of concentrated black coffee liquid and/or 3-5 parts by weight of dark chocolate liquid, relative to 100 parts by weight of the total weight of the yoghurt.
Preferably, lactase is included in an amount of 0.5-1.5 parts by weight, relative to 100 parts by weight of the total weight of the yogurt.
Preferably, the starter is included in an amount of 0.01 to 0.1 parts by weight, relative to 100 parts by weight of the total weight of the yogurt.
Preferably, the ratio of unsaturated fatty acids to saturated fatty acids is from 10:7 to 2: 1.
Preferably, the low-fat raw milk is skim-treated fresh cow's milk or reconstituted milk.
According to another aspect of the present invention, there is provided a method for preparing yogurt, comprising the steps of:
(1) standing and hydrolyzing: adding lactase into raw milk, heating to 36-43 deg.C, preferably 40 + -1 deg.C, standing, and hydrolyzing for 30-40 min;
(2) mixing materials: circularly mixing the material obtained in the step (1) with caramel and/or brown sugar, microalgae protein and microalgae oil at 50-60 ℃ for 20-40 min;
(3) homogenizing and sterilizing: homogenizing the material obtained in the step (2) under the condition that the secondary pressure/total pressure is 30-40bar/160-180 bar; the sterilization temperature is 90-95 ℃, and the sterilization time is 200-300 s;
(4) fermentation: cooling the material obtained in the step (3) to 40-43 ℃, inoculating a leavening agent, and fermenting at a constant temperature of 42 +/-1 ℃;
(5) and (3) secondary homogenization: stirring and demulsifying the material obtained in the step (4), cooling to 15-18 ℃ to terminate fermentation, and carrying out secondary homogenization under the condition that the secondary pressure/total pressure is 30-40bar/180-200 bar;
(6) filling and storing: filling the material obtained in the step (5), and refrigerating at 2-6 ℃.
Preferably, in step (5), the dark coffee liquor and/or the dark chocolate liquor is added for a second ingredient before the second homogenization.
Advantageous effects
According to the invention, animal and plant double proteins are formed by adding microalgae proteins, so that the protein content is increased; and by adding the microalgae oil, the content of saturated fatty acid is reduced and the content of unsaturated fatty acid and some essential fatty acid is supplemented. And the oxidation stability of DHA in the microalgae oil is improved through whey protein, the product state is improved through adjusting the content of each component, the stability is improved, and the shelf life is prolonged. In addition, lactose is decomposed by lactase, and black coffee liquid and black chocolate liquid are added to cover the bad flavor of microalgae, so that unique healthy synergistic flavor and taste are obtained, and the black yoghourt which is nutritional, healthy, delicious and pleasant is obtained.
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 invention are all the raw materials and equipment which are commonly used in the field if not specifically stated, and the method used in the invention is all the conventional method in the field if not specifically stated.
According to an embodiment of the present invention, there is provided a yogurt comprising, relative to 100 parts by weight of the total weight of the yogurt, 80-90 parts by weight of low-fat raw milk, 3-7 parts by weight of caramel and/or 3-7 parts by weight of blacksugar, 5-10 parts by weight of microalgal oil, and 0.4-1.0 part by weight of microalgal protein.
According to the invention, animal and plant double proteins are formed by adding microalgae proteins, so that the protein content is increased; and by adding the microalgae oil, the content of saturated fatty acid is reduced and the content of unsaturated fatty acid and some essential fatty acid is supplemented. And the oxidation stability of DHA in the microalgae oil is improved through whey protein, the product state is improved through adjusting the content of each component, the stability is improved, and the shelf life is prolonged.
In the present invention, 3 to 5 parts by weight of the espresso coffee liquid and/or 3 to 5 parts by weight of the dark chocolate liquid may be further included. By adding the black coffee liquid and the black chocolate liquid, the bad flavor of the microalgae can be covered, so that consumers can feel pleasurable and relaxed, and the spirit of the consumers is refreshed. Unique healthy synergistic flavor and mouthfeel can be obtained, and the black yogurt which is nutritional, healthy, delicious and pleasant is obtained.
In the present invention, lactase may be further contained in an amount of 0.5 to 1.5 parts by weight. Lactose is decomposed by lactase, so that the lactose content in milk is reduced, lactose intolerance is solved, and sweet feeling can be improved.
In the present invention, the ratio of unsaturated fatty acids to saturated fatty acids is preferably 10:7 to 2: 1. Within this range, an ideal healthy yogurt can be obtained.
According to the invention, the low-fat raw milk is fresh milk or reconstituted milk subjected to degreasing treatment, the fresh milk or reconstituted milk subjected to degreasing treatment by a conventional method is easy to obtain, the process is simple, and the practicability is high. The yogurt can be easily obtained according to the optimal nutrition and health matching proportion of human bodies by matching with the microalgae oil.
According to another aspect of the present invention, there is provided a method for preparing yogurt, comprising the steps of:
(1) standing and hydrolyzing: adding lactase into raw milk, heating to 36-43 deg.C, preferably 40 + -1 deg.C, standing, and hydrolyzing for 30-40 min;
(2) mixing materials: circularly mixing the material obtained in the step (1) with caramel and/or brown sugar, microalgae protein and microalgae oil at 50-60 ℃ for 20-40 min;
(3) homogenizing and sterilizing: homogenizing the material obtained in the step (2) under the condition that the secondary pressure/total pressure is 30-40bar/160-180 bar; the sterilization temperature is 90-95 ℃, and the sterilization time is 200-300 s;
(4) fermentation: cooling the material obtained in the step (3) to 40-43 ℃, inoculating a leavening agent, and fermenting at a constant temperature of 42 +/-1 ℃;
(5) and (3) secondary homogenization: stirring and demulsifying the material obtained in the step (4), cooling to 15-18 ℃ to terminate fermentation, and carrying out secondary homogenization under the condition that the secondary pressure/total pressure is 30-40bar/180-200 bar;
(6) filling and storing: filling the material obtained in the step (5), and refrigerating at 2-6 ℃.
According to the invention, through the process steps, the ideal yoghourt with good tissue state, fine and smooth taste and stable sample state can be obtained, and particularly, the product can be smoother through special secondary homogenization, so that the shelf life stability is improved. .
Preferably, in step (5), the dark coffee liquor and/or the dark chocolate liquor is added for a second ingredient before the second homogenization. By placing the step of adding the dark coffee liquid and/or the dark chocolate liquid before the second homogenization, the dark yogurt with ideal performance can be obtained.
The embodiments of the present invention will be described in more detail below by referring to examples and comparative examples.
In the following examples and comparative examples, the microalgal oil and microalgal protein were spirulina extracts provided by cargi corporation.
The fresh milk used as the low-fat raw milk is obtained by conventional degreasing treatment, and the fat content is less than or equal to 1.5 wt%.
Unless otherwise specified,% means% by weight.
Example 1
In this embodiment 1, a black drinking yoghurt is prepared from the following raw materials in percentage by weight: the low-fat raw milk comprises 81.25% of fresh milk, 4% of caramel, 5% of concentrated black coffee liquid, 3% of black chocolate liquid, 0.7% of microalgae protein, 5% of microalgae oil, 1% of lactase and 0.05% of a leavening agent.
The ratio of unsaturated fatty acid content to saturated fatty acid content in the final product was 1:0.7 by weight.
The leaven is lactobacillus bulgaricus, streptococcus thermophilus and the like.
The method comprises the following specific steps:
(1) standing and hydrolyzing: adding lactase into low-fat raw milk, heating to 40 deg.C, standing, and hydrolyzing for 30 min;
(2) mixing materials: mixing the raw milk obtained in the step (1) with caramel, microalgae protein and microalgae oil at 55 ℃ for 30min in a circulating manner;
(3) homogenizing and sterilizing: then homogenizing under secondary pressure/total pressure of 30/180 bar; sterilizing at 95 deg.C for 300 s;
(4) fermentation: cooling the material mixed in the step (3) to 43 ℃, adding a leavening agent according to a proportion, fermenting at a constant temperature of 42 +/-1 ℃ for more than 4 hours, and reducing the pH to below 4.6;
(5) secondary burdening: stirring and demulsifying the yoghourt obtained after fermentation in the step (4), cooling to 18 ℃ to terminate fermentation, uniformly mixing the yoghourt with the black coffee liquid and the black chocolate liquid, and homogenizing and refining again;
(6) filling and storing: filling the yoghourt obtained in the step (5) to obtain black yoghourt, and refrigerating at 4 ℃.
Example 2
The black drinking yoghurt is prepared from the following raw materials in percentage by weight: 80.92% of fresh milk as low-fat raw milk, 3% of brown sugar, 3% of concentrated black coffee liquid, 4% of black chocolate liquid, 1.0% of microalgal protein, 7% of microalgal oil, 1% of lactase and 0.08% of leavening agent.
The ratio of unsaturated fatty acid content to saturated fatty acid content in the final product was 1:0.6 by weight.
The leaven is lactobacillus bulgaricus, streptococcus thermophilus and the like.
The method comprises the following specific steps:
(1) standing and hydrolyzing: adding lactase into low-fat raw milk, heating to 40 deg.C, standing, and hydrolyzing for 40 min;
(2) mixing materials: mixing the raw material milk obtained in the step (1) with brown sugar, microalgae protein and microalgae oil at 55 ℃ for 30min in a circulating manner;
(3) homogenizing and sterilizing: then homogenizing at 35/170 bar; sterilizing at 95 deg.C for 300 s;
(4) fermentation: cooling the materials mixed in the step (3) to about 43 ℃, inoculating a leavening agent according to a proportion, fermenting at a constant temperature of 42 +/-1 ℃ for more than 4 hours, and reducing the pH to below 4.6;
(5) secondary burdening: stirring and demulsifying the yoghourt obtained after fermentation in the step (4), cooling to 15 ℃ to terminate fermentation, uniformly mixing the yoghourt with the black coffee liquid and the black chocolate liquid, and homogenizing and refining again;
(6) filling and storing: filling the yoghourt obtained in the step (5) to obtain black yoghourt, and refrigerating at 4 ℃.
Comparative example 1
The black drinking yoghurt is prepared from the following raw materials in percentage by weight: 83.45% of fresh milk, 4% of caramel, 5% of concentrated black coffee liquid, 3% of black chocolate liquid, 1.5% of microalgal protein, 2% of microalgal oil, 1% of lactase and 0.05% of a leavening agent which are low-fat raw milk.
The ratio of unsaturated fatty acid content to saturated fatty acid content in the final product was 0.8:1 by weight.
The leaven is lactobacillus bulgaricus, streptococcus thermophilus and the like.
The method comprises the following specific steps:
(1) standing and hydrolyzing: adding lactase into low-fat raw milk, heating to 40 deg.C, standing, and hydrolyzing for 30 min;
(2) mixing materials: mixing the raw milk obtained in the step (1) with caramel, microalgae protein and microalgae oil at 55 ℃ for 30min in a circulating manner;
(3) homogenizing and sterilizing: then homogenizing at 30/180 bar; sterilizing at 95 deg.C for 300 s;
(4) and (3) fermentation: cooling the material mixed in the step (3) to 43 ℃, adding a leavening agent according to a proportion, fermenting at a constant temperature of 42 +/-1 ℃ for more than 4 hours, and reducing the pH to below 4.6;
(5) secondary burdening: stirring and demulsifying the yoghourt obtained after fermentation in the step (4), cooling to 18 ℃ to terminate fermentation, uniformly mixing the yoghourt with the black coffee liquid and the black chocolate liquid, and homogenizing and refining again;
(6) filling and storing: filling the yoghourt obtained in the step (5) to obtain black yoghourt, and refrigerating at 4 ℃.
Comparative example 2
The black drinking yoghurt is prepared from the following raw materials in percentage by weight: 76.72% of fresh milk, 3% of brown sugar, 3% of concentrated black coffee liquid, 4% of black chocolate liquid, 0.2% of microalgal protein, 12% of microalgal oil, 1% of lactase and 0.08% of a leavening agent.
The ratio of unsaturated fatty acid content to saturated fatty acid content in the final product was 1:0.4 by weight.
The leaven is lactobacillus bulgaricus, streptococcus thermophilus and the like.
The method comprises the following specific steps:
(1) standing and hydrolyzing: adding lactase into low-fat raw milk, heating to 40 deg.C, standing, and hydrolyzing for 40 min;
(2) mixing materials: mixing the raw material milk obtained in the step (1) with brown sugar, microalgae protein and microalgae oil at 55 ℃ for 30min in a circulating manner;
(3) homogenizing and sterilizing: then homogenizing at 35/170 bar; sterilizing at 95 deg.C for 300 s;
(4) and (3) fermentation: cooling the material mixed in the step (3) to 43 ℃, adding a leavening agent according to a proportion, fermenting at a constant temperature of 42 +/-1 ℃ for more than 4 hours, and reducing the pH to below 4.6;
(5) secondary burdening: stirring and demulsifying the yoghourt obtained after fermentation in the step (4), cooling to 15 ℃ to terminate fermentation, uniformly mixing the yoghourt with the black coffee liquid and the black chocolate liquid, and homogenizing and refining again;
(6) filling and storing: filling the yoghourt obtained in the step (5) to obtain black yoghourt, and refrigerating at 4 ℃.
Comparative example 3
The black drinking yoghurt is prepared from the following raw materials in percentage by weight: 91.45% of fresh milk as low-fat raw milk, 4% of caramel, 1.5% of microalgal protein, 2% of microalgal oil, 1% of lactase and 0.05% of leavening agent.
The ratio of unsaturated fatty acid content to saturated fatty acid content in the final product was 0.8:1 by weight.
The leaven is lactobacillus bulgaricus, streptococcus thermophilus and the like.
The method comprises the following specific steps:
(1) standing and hydrolyzing: adding lactase into low-fat raw milk, heating to 40 deg.C, standing, and hydrolyzing for 30 min;
(2) mixing materials: mixing the raw milk obtained in the step (1) with caramel, microalgae protein and microalgae oil at 55 ℃ for 30min in a circulating manner;
(3) homogenizing and sterilizing: then homogenizing at 30/180 bar; sterilizing at 95 deg.C for 300 s;
(4) and (3) fermentation: cooling the material mixed in the step (3) to 43 ℃, inoculating a leavening agent according to a proportion, and fermenting at a constant temperature of 42 +/-1 ℃;
(5) filling and storing: and (4) after fermentation is finished, cooling the yoghourt obtained in the step (4) to 15 ℃, filling to obtain black yoghourt, and refrigerating at 4 ℃.
Product performance experiment
1. Product taste testing
The yoghurts prepared in the examples and the comparative examples are subjected to taste tests, and are graded from four dimensions of taste, flavor, smoothness, sweet-sour ratio and overall preference, wherein the full score is 10, the higher the score is, the better the product is, the more popular the product is, and the result is the average score of 60 testers. The results are shown in table 1 below.
TABLE 1 taste test results
| Taste and flavor | Degree of smoothness | Sweet and sour ratio | Overall preferences | |
| Example 1 | 7.88 | 7.89 | 8.03 | 7.94 |
| Example 2 | 8.28 | 8.45 | 8.79 | 8.43 |
| Comparative example 1 | 7.42 | 6.79 | 7.67 | 7.48 |
| Comparative example 2 | 6.24 | 7.13 | 7.32 | 6.33 |
| Comparative example 3 | 5.97 | 6.36 | 6.28 | 6.09 |
2. Stability test
The yoghurts prepared in the examples and comparative examples were subjected to a stability test. Observing and testing whether the conditions of tissue state, flavor, mouthfeel, acid sweetness, educt, off-flavor and strange taste of the yoghourt on the same day of preparation, after 7 days, after 14 days and after 21 days. The test results are shown in table 2 below.
Table 2 stability test results
The taste test results in table 1 and the stability test results in table 2 show that the yogurt provided by the embodiment of the present invention has good effects on taste and flavor, smoothness, sour-sweet ratio and overall preference, and the texture state is kept good all the time in the whole shelf life, the taste is fine and smooth, the flavor is distinctive and the acceptability is high, the sweetness is natural, the sweetness and sourness are moderate, and the sample state is very stable. In contrast, in comparative example 1 in which the contents of microalgal protein and microalgal oil were not within the range of the present invention, comparative example 2 in which low-fat raw milk was not within the range of the present invention, and comparative example 3 in which black coffee and chocolate were not contained in addition, as shown in table 1 and table 2 above, the desired effects could not be obtained.
In the invention, experiments prove that the addition amount of the microalgal protein is controlled to be 0.4-1.0%, and excessive microalgae protein is easy to agglomerate and affects smoothness; the addition amount of the microalgae oil is controlled to be between 5 and 10 percent, when the addition amount is too small, the structure is loose, too much fat is easy to float, the oxidized taste is generated, and when the addition amount is too small, the state and the stability are influenced.
Possibility of industrial application
The yoghourt is fine and smooth in texture and rich in nutrition, can meet the requirement of consumers on new taste of yoghourt products, and is particularly novel in vision and taste. The yoghourt is beneficial to expanding the market variety of yoghourt products, has higher market value and economic value, is easy to produce in batches and has stronger practicability.
Claims (10)
1. A yogurt comprises, relative to 100 parts by weight of the total weight of the yogurt, 80-90 parts by weight of low-fat raw milk, 3-7 parts by weight of caramel and/or 3-7 parts by weight of brown sugar, 5-10 parts by weight of microalgae oil, and 0.4-1.0 part by weight of microalgae protein.
2. Yoghurt as claimed in claim 1, which comprises 80 to 85 parts by weight of low-fat raw milk, 3 to 5 parts by weight of caramel and/or 3 to 5 parts by weight of brown sugar, 5 to 8 parts by weight of microalgal oil, and 0.5 to 1.0 part by weight of microalgal protein, relative to 100 parts by weight of the total weight of the yoghurt.
3. Yoghurt as claimed in claim 1, which comprises 80 to 82 parts by weight of low-fat raw milk, 3 to 4 parts by weight of caramel and/or 3 to 4 parts by weight of blacksugar, 5 to 7 parts by weight of microalgal oil, and 0.7 to 1.0 part by weight of microalgal protein, relative to 100 parts by weight of the total weight of the yoghurt.
4. Yoghurt as claimed in claim 1, characterized in that it comprises 3 to 5 parts by weight of espresso coffee liquor and/or 3 to 5 parts by weight of dark chocolate liquor, relative to 100 parts by weight of the total weight of the yoghurt.
5. Yoghurt as claimed in claim 1, characterized in that the lactase is comprised in a proportion of 0.5 to 1.5 parts by weight relative to 100 parts by weight of the total weight of the yoghurt.
6. Yoghurt as claimed in claim 1, characterized in that the starter is present in an amount of 0.01 to 0.1 part by weight, relative to 100 parts by weight of the total weight of the yoghurt.
7. Yoghurt as claimed in claim 1, wherein the ratio of unsaturated fatty acids to saturated fatty acids is from 10:7 to 2: 1.
8. Yoghurt as claimed in claim 1, wherein the low-fat starting milk is skim-treated fresh or reconstituted milk.
9. The preparation method of the yoghourt is characterized by comprising the following steps:
(1) standing and hydrolyzing: adding lactase into raw milk, heating to 36-43 deg.C, preferably 40 + -1 deg.C, standing, and hydrolyzing for 30-40 min;
(2) mixing materials: circularly mixing the material obtained in the step (1) with caramel and/or brown sugar, microalgae protein and microalgae oil at 50-60 ℃ for 20-40 min;
(3) homogenizing and sterilizing: homogenizing the material obtained in the step (2) under the condition that the secondary pressure/total pressure is 30-40bar/160-180 bar; the sterilization temperature is 90-95 ℃, and the sterilization time is 200-300 s;
(4) fermentation: cooling the material obtained in the step (3) to 40-43 ℃, inoculating a leavening agent, and fermenting at a constant temperature of 42 +/-1 ℃;
(5) and (3) secondary homogenization: stirring and demulsifying the material obtained in the step (4), cooling to 15-18 ℃ to terminate fermentation, and carrying out secondary homogenization under the condition that the secondary pressure/total pressure is 30-40bar/180-200 bar;
(6) filling and storing: filling the material obtained in the step (5), and refrigerating at 2-6 ℃.
10. The method for preparing yoghurt as claimed in claim 9, wherein in step (5), the dark coffee liquor and/or the dark chocolate liquor is added for a second ingredient before the second homogenization.
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| CN101961050A (en) * | 2009-12-30 | 2011-02-02 | 内蒙古蒙牛乳业（集团）股份有限公司 | Children yoghurt containing algae oil and preparation method thereof |
| CN105875832A (en) * | 2016-04-19 | 2016-08-24 | 吴世凯 | Yoghourt containing seaweed oil and making method of yoghourt |
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