CN114568491A - Method for improving texture of high-protein yoghourt and high-protein yoghourt - Google Patents
Method for improving texture of high-protein yoghourt and high-protein yoghourt Download PDFInfo
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Classifications
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- 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
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- 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
- A23C1/00—Concentration, evaporation or drying
-
- 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
- A23C7/00—Other dairy technology
- A23C7/04—Removing unwanted substances other than lactose or milk proteins from milk
- A23C7/046—Removing unwanted substances other than lactose or milk proteins from milk by centrifugation without using chemicals, e.g. bactofugation; re-use of bactofugate
-
- 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
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- 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
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- 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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- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
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Abstract
The invention provides a method for improving the texture of high-protein yoghourt and high-protein yoghourt prepared by the method. The method comprises a fermentation step in which lactase and a starter are added. According to the method disclosed by the invention, through the fermentation step of adding lactase and a leaven, the smoothness, fineness and glossiness of the high-protein yoghourt can be obviously improved.
Description
Technical Field
The invention belongs to the technical field of food detection, and particularly relates to a method for improving the texture of high-protein yoghourt and the high-protein yoghourt prepared by the method.
Background
Cow milk contains structural protein and functional protein required by human body, and the protein is absorbed directly by low peptide, and the absorption speed of dipeptide and tripeptide is faster than that of amino acid with the same composition. And some bioactive peptides generated by protein decomposition can provide nutrient substances required by growth and development of human bodies, and have important physiological functions of inhibiting tumors, resisting osteoporosis, treating immunodeficiency, resisting bacteria, preventing thrombosis, resisting hypertension and the like.
The high-protein yoghourt contains more abundant protein than the common yoghourt, has thick texture and fine and rich flavor, and has a taste between the yoghourt and the cheese. It can combine the probiotic effect of the yoghourt with the nutrition and health effect of high protein, and plays an important role in maintaining the health of human body, enhancing the immunity of people and preventing diseases. However, the protein content of the conventional high-protein dairy product is mainly improved by adding protein powder, and due to the addition of the protein powder, the original balance system of the yoghourt is broken, so that the problems of poor stability such as protein particles, caking, coagulum, unsmooth yoghourt texture, rough state, whey precipitation and the like can be caused. These problems not only affect the experience of consumers eating yogurt, but also cause a problem of product quality control for manufacturing enterprises.
Disclosure of Invention
The invention aims to provide a method for preparing high-protein yoghourt, which combines a fermentation process utilizing lactase and a leavening agent with a whey separation technology and a specific sweetening agent, and realizes a stable yoghourt system without adding any stabilizing agent while realizing high protein content through the separation and concentration treatment of the yoghourt system.
According to one aspect of the present invention, there is provided a method of improving the texture of high protein yogurt, comprising a fermentation step in which lactase and a leavening agent are added.
Preferably, the method further comprises subjecting raw milk to a cream separation step to obtain skim milk and cream prior to the fermentation step, and using the skim milk in the fermentation step.
Preferably, the method further comprises whey separating the fermented milk subjected to the fermentation step.
Preferably, the method further comprises a sugar substitute component preparation step: selecting a sweetener and optionally mixing the sweetener with the cream.
Preferably, the method further comprises the step of compounding: and mixing the fermented milk after whey separation with the sugar substitute component.
According to a particular embodiment, the sweetener is one or more selected from erythritol, xylitol, maltitol and isomalt, preferably erythritol.
Preferably, the mixing temperature in the sugar substitute component preparation step is 55-65 ℃.
Preferably, in the sugar-substituting component preparation step, the cream is pasteurized at 70-75 ℃ in advance before being mixed with the sweetener.
Preferably, the fermented milk is subjected to a plate exchange cooling step and then a heating step before the whey separation step, and preferably, the plate exchange cooling is carried out to 2-10 ℃ and then the heating is carried out to 40-43 ℃.
Preferably, the method further comprises: and refining the mixture obtained in the step of compounding, carrying out third cooling and cold storage, and then, maturing to obtain the high-protein yoghourt. Preferably, the thinning is shear thinning performed at a shear rate of 2000-.
Preferably, the raw milk is preheated to 55-65 ℃ before the milk fat separation.
Preferably, in the step of fermenting skim milk, the skim milk obtained by cream separation is subjected to homogenization, first sterilization and first cooling prior to inoculation. Preferably, the homogenization is two-stage homogenization carried out at pressures of 30-40MPa, 160-180 MPa; the temperature of the first sterilization is 70-75 ℃; the first cooling is carried out to a temperature of 40-43 ℃.
Preferably, in the mixing step, the sugar substitute components are subjected to second sterilization and second cooling after being mixed, and preferably, the temperature of the second sterilization is 90-95 ℃ and the time is 10-20 min; the temperature of the second cooling is 10 ℃ or lower.
Preferably, the whey separation step is carried out at a centrifugation rate of 6000-.
Preferably, lactase is added in the fermentation step in an amount of 0.02-0.06% based on the total mass of the fermentation feedstock.
Preferably, in the step of compounding, the sugar substitute component comprises 94-98% cream and 2-6% sweetener, based on the total mass of the sugar substitute component.
Preferably, the texture of the high protein yogurt comprises one or both of smoothness and gloss.
According to another aspect of the present invention, there is provided a high protein yogurt produced by the above method.
The high-protein yoghourt has the protein content of 6-13%, the fat content of 0-11%, the solid content of 22-43%, the calcium content of 120-260 mg/100g and the viable count of lactobacillus of not less than 108CFU/g, acidity of 80-110 degree T.
According to the method disclosed by the invention, lactase participates in fermentation, the smoothness, fineness and glossiness of the high-protein yoghourt are obviously improved, meanwhile, whey separation is utilized for concentration, through the fermentation step of adding lactase and a leavening agent and the combination of a specific sugar substitute component, the high-protein content can be realized without additionally adding protein powder, and the original structure and the original balance system of the milk are not damaged, so that the quality and the taste of the product are improved, the high-protein yoghourt obtained by the separation method can realize good stability without adding a stabilizer, and the stability problems of protein particles, caking, unsmooth texture, rough state, whey precipitation and the like easily caused by the conventional high-protein yoghourt are solved.
Detailed Description
Technical features, objects and advantages of the present invention will be more clearly understood and appreciated by those skilled in the art. It should be understood that the following detailed description is merely exemplary, and the technical solution of the present invention is not limited to the specific embodiments listed below.
The invention provides a method for improving the texture of high-protein yoghurt, which comprises a fermentation step of adding lactase and a leaven.
Wherein the texture of the high protein yogurt that can be improved comprises a smooth smoothness and/or a gloss.
Before the fermentation step, the raw milk needs to be subjected to cream separation, and specifically, the cream separation step comprises the step of performing cream separation on raw milk to obtain skim milk and cream.
Further, the method further comprises:
whey separation step: whey separating the fermented milk;
the material preparation step: mixing the fermented milk after whey separation with sugar substitute component.
According to a specific embodiment, the above-mentioned cream separation step is typically performed by a cream separator. The cream separation step also preferably comprises: the raw milk is preheated beforehand to a temperature of 55-65 c, preferably 58-62 c, for example 60 c. And (4) feeding the heated raw milk into a milk fat separator, and separating to obtain the skim milk and the cream. Generally, the skim milk enters a dosing tank to be circularly stirred for 10-20 min; the stirring cycle time is preferably 15 min.
Degassing, homogenizing, sterilizing and cooling the separated skim milk. Wherein the degassing can be carried out according to the conventional means in the field, and preferably, the degassing process is carried out at 65-70 ℃ and 16-20 MPa.
The homogenization according to the present invention may be carried out according to conventional means in the art, preferably, the homogenization is a two-stage homogenization carried out at 30-40MPa, 160-180 MPa.
The homogenised skim milk may be sterilised, for example pasteurised, preferably at 70-75℃, more preferably at 73℃. The sterilized skim milk is typically cooled, for example to 40-43 ℃.
In the above-mentioned fermented skim milk preparation step, skim milk, preferably the above-mentioned cooled skim milk, is inoculated with lactase and a leavening agent and fermented. Wherein the raw material for fermented skim milk comprises 99.94-99.98% skim milk and 0.02-0.06% lactase, based on the total mass of the raw material for preparing the fermented skim milk.
The fermentation according to the invention can be carried out according to conventional means in the art, preferably the fermentation is stopped at a temperature of 40-43 ℃ when the acidity reaches 65-75 ° T.
The leavening agent used in the present invention may be a conventional species in the field of yogurt, and for example, includes one or more of Lactobacillus bulgaricus (Lactobacillus bulgaricus), Streptococcus thermophilus (Streptococcus thermophilus), Lactobacillus acidophilus (Lactobacillus acidophilus), Bifidobacterium (Bifidobacterium bifidum), Lactobacillus helveticus (Lactobacillus helveticus), Lactobacillus casei (Lactobacillus paracasei), and Lactobacillus rhamnosus (Lactobacillus rhamnosus). The amount of starter culture can also be used in conventional amounts, for example in the range from 90 to 110U/T, preferably 100U/T.
According to one embodiment, the skim milk and the cream from the cream separation may be pasteurized separately for the subsequent fermentation step and the step of formulating the sugar substitute component, respectively.
The whey separation step comprises the steps of cooling the fermented milk in advance by a plate exchange, for example, to 2-10 ℃, then heating, for example, to 40-43 ℃, and then carrying out the whey separation step.
The whey separation step is usually carried out using a whey separator, which separates whey by the action of pressure and centrifugal force. The conditions of the whey separation step may comprise a centrifugation rate of 6000-. And separating whey to obtain concentrated fermented milk.
The cream obtained by the cream separation according to the method can be backfilled according to the requirement of the fat content of the yoghourt.
In the step of preparing the sugar-substituting component in the method of the present invention, the fermented milk after the separation of the above whey is mixed with a sweetener. Wherein the sugar substitute component may comprise one or more sweeteners selected from erythritol, xylitol, maltitol and isomalt, and optionally cream. Wherein, whether the cream is added or not and the addition amount are determined by the protein content requirement of the high-protein yoghourt product. Preferably, the sweetener is erythritol. According to one embodiment, the mass ratio of cream to sweetener is (94-98): 6-2, preferably 95: 5.
Cream is usually pasteurized, for example at 70-75 c, before mixing with the sweetener. Mixing the pasteurized cream with sweetener, and performing jar-closing sterilization and cooling in the batching tank. The sterilization temperature is 90-95 deg.C, and the time is 10-20 min; the cooling temperature is below 10 ℃.
The dosing step of the method of the invention comprises mixing the whey-separated fermented milk with the sugar substitute component, preferably by means of a dynamic mixer. The method of the invention further comprises the step of micronization, preferably by means of a shear pump Y-tron, cooling and after-ripening by refrigeration after mixing the fermented milk and the sugar substitute component.
Specifically, introducing the fermented high-protein yoghourt to the Y-tron of the shear pump, and driving the rotor to rotate through a motor to refine the high-protein yoghourt through the shearing action of the groove teeth; preferably, the motor is operated at 4000rpm, the transfer pump is operated at a flow rate of 1200L/h, and the milk concentrate is cooled to below 10℃, particularly preferably to 2-10℃, by plate exchange. After filling, refrigerating at 2-6 ℃ and after-ripening for 12 hours, the concentrated high-protein yoghourt is obtained.
In conclusion, the invention uses the lactase fermentation method and the whey separation technology to produce the fermented milk with more functional flavor, the yield of protein is higher, the product is thick, fine and smooth, the glossiness is good, the postacidity is low, the product stability is good, the variety of the functional yogurt is increased, the dairy product market is enriched, the nutritional value of the dairy product is improved, the added value of the product is increased, and the market prospect is wide.
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments.
The methods used in the following examples are conventional methods unless otherwise specified, and the reagents used are commercially available reagents unless otherwise specified.
Examples
Example 1
This example provides a concentrated high protein yogurt, prepared by the following steps:
cream separation: firstly, skim milk and cream are separated from raw milk by a milk fat separator, and pasteurized to obtain pasteurized skim milk and pasteurized cream;
preparing fermented skim milk: the raw materials comprise, by mass, 999.6 parts of skim milk, 0.4 part of lactase and 100U/T of a leavening agent (0.04U of streptococcus thermophilus, 0.04U of lactobacillus bulgaricus and 0.02U of bifidobacterium lactis) by 1000 parts of raw materials.
The cream formula comprises: pasteurized cream, erythritol. The cream comprises the following components, by mass, 1000 parts of raw materials, 950 parts of pasteurized cream and 50 parts of erythritol.
The concentrated high-protein yoghourt is prepared by the following method:
preheating pasteurized skim milk to 55 ℃, circularly stirring for 15min, degassing, homogenizing, sterilizing, cooling to 43 ℃, adding lactase and lactobacillus leavening agent, and fermenting to obtain skim yogurt;
wherein: degassing conditions: the temperature is 65 ℃ and the pressure is 18 MPa; homogenizing conditions: the temperature is 65 ℃, and the homogenization pressure is 30/180 bar; and (3) sterilization conditions: keeping the temperature at 95 ℃ for 300 s; sterilizing, and cooling to 43 deg.C with plate cooler; fermentation conditions are as follows: fermenting at 43 deg.C and 2 deg.C, and introducing nitrogen gas into the fermentation tank through sterile filtering device during fermentation. Stopping fermentation when the acidity reaches 70 DEG T;
2) preheating the pasteurized cream to 55 ℃: adding erythritol, stirring for 15min, heating to 90 deg.C, stewing in a pot for 10min, and cooling to 8 deg.C;
3) and (3) cooling the fermented defatted yogurt by plate exchange, entering a temporary storage tank, heating, separating whey by a separator, adding the sample obtained in the step (2) by a dynamic mixer, and finally refining by a Y-tron, cooling, refrigerating and ripening.
Wherein, the parameters after plate exchange are as follows: cooling at 10 deg.C, heating at 43 deg.C, separating whey by a whey separator under the action of pressure and centrifugal force at 8500r/min, wherein the pressure in the centrifuge is 6bar, and the pressure is realized by sterile compressed air. The motor speed of the shear pump Y-tron is 4000rpm, the flow rate of the transfer pump is 1200L/h, the concentrated milk is cooled to 10 ℃ through the plate exchange, and the concentrated milk is refrigerated at 6 ℃ after being filled and ripened for 12 hours.
Example 2
This example provides a concentrated high protein yogurt, prepared by the following steps:
cream separation: firstly, skim milk and cream are separated from raw milk by a milk fat separator, and pasteurized to obtain pasteurized skim milk and pasteurized cream;
preparing fermented skim milk: the raw materials comprise, by mass, 999.6 parts of skim milk, 0.4 part of lactase and 100U/T of a leavening agent (0.04U of streptococcus thermophilus, 0.04U of lactobacillus bulgaricus and 0.02U of bifidobacterium lactis).
The cream formula comprises: pasteurized cream, erythritol. The cream comprises the following components, by mass, 1000 parts of raw materials, 950 parts of pasteurized cream and 50 parts of erythritol.
The concentrated high-protein yoghourt is prepared by the following method:
preheating pasteurized skim milk to 60 ℃, circularly stirring for 15min, degassing, homogenizing, sterilizing, cooling to 43 ℃, adding lactase and lactobacillus leavening agent, and fermenting to obtain skim yogurt;
wherein, the degassing condition is as follows: the temperature is 65 ℃ and the pressure is 18 MPa; homogenizing conditions: the temperature is 65 ℃ and the homogenization pressure is 30/180 bar; and (3) sterilization conditions: keeping the temperature at 95 ℃ for 300 s; sterilizing, and cooling to 43 deg.C with plate cooler; fermentation conditions are as follows: fermenting at 43 deg.C and 2 deg.C, and introducing nitrogen gas into the fermentation tank through sterile filtering device during fermentation. Stopping fermentation when the acidity reaches 70 DEG T;
2) preheating the pasteurized cream to 55 ℃: adding erythritol, stirring for 15min, heating to 90 deg.C, stewing in a pot for 10min, and cooling to 8 deg.C;
3) and (3) cooling the fermented defatted yogurt by plate exchange, entering a temporary storage tank, heating, separating whey by a separator, adding the sample obtained in the step (2) by a dynamic mixer, cooling, refrigerating and ripening.
Wherein, the parameters through plate exchange are as follows: the cooling temperature is 10 ℃, the heating temperature is 43 ℃, whey is separated by a whey separator under the action of pressure and centrifugal force, the rotating speed of the centrifuge is 8500r/min, the pressure in the centrifuge is 6bar, and the pressure is realized by sterile compressed air. Cooling the concentrated milk to 10 deg.C, bottling, refrigerating at 6 deg.C, and aging for 12 hr.
Example 3
This example provides a concentrated high protein yogurt, prepared by the following steps:
cream separation: firstly, skim milk and cream are separated from raw milk by a milk fat separator, and pasteurized to obtain pasteurized skim milk and pasteurized cream;
preparing fermented skim milk: the raw materials comprise, by mass, 999.7 parts of skim milk, 0.3 part of lactase and 100U/T of a leavening agent (0.04U of streptococcus thermophilus, 0.04U of lactobacillus bulgaricus and 0.02U of bifidobacterium lactis) by 1000 parts of raw materials.
The cream formula comprises: pasteurized cream, erythritol. The cream comprises the following components, by mass, 940 parts of pasteurized cream and 60 parts of erythritol, wherein the raw materials are counted by 1000 parts.
The concentrated high-protein yoghourt is prepared by the following method:
preheating pasteurized skim milk to 55 ℃, circularly stirring for 15min, degassing, homogenizing, sterilizing, cooling to 43 ℃, adding lactase and lactobacillus leavening agent, and fermenting to obtain skim yogurt;
wherein, the degassing condition is as follows: the temperature is 65 ℃ and the pressure is 18 MPa; homogenizing conditions: the temperature is 65 ℃ and the homogenization pressure is 30/180 bar; and (3) sterilization conditions: keeping the temperature at 95 ℃ for 300 s; sterilizing, and cooling to 43 deg.C with plate cooler; fermentation conditions are as follows: fermenting at 43 deg.C and 2 deg.C, and introducing nitrogen gas into the fermentation tank through sterile filtering device during fermentation. Stopping fermentation when the acidity reaches 70 DEG T;
2) preheating the pasteurized cream to 55 ℃: adding erythritol, stirring for 15min, heating to 90 deg.C, stewing in a jar for 10min, and cooling to 8 deg.C;
3) and (3) cooling the fermented defatted yogurt by plate exchange, entering a temporary storage tank, heating, separating whey by a separator, adding the sample obtained in the step (2) by a dynamic mixer, and finally refining by a Y-tron, cooling, refrigerating and ripening.
Wherein, the parameters after plate exchange are as follows: the cooling temperature is 10 ℃, the heating temperature is 43 ℃, whey is separated by a whey separator under the action of pressure and centrifugal force, the rotating speed of the centrifuge is 8500r/min, the pressure in the centrifuge is 6bar, and the pressure is realized by sterile compressed air. Cooling the concentrated milk to 10 deg.C, bottling, refrigerating at 6 deg.C, and aging for 12 hr.
Comparative example 1
The comparative example provides a concentrated high protein yogurt prepared by the following steps:
cream separation: firstly, separating skim milk and cream from raw milk by using a milk fat separator, and pasteurizing to obtain pasteurized skim milk and pasteurized cream;
preparing fermented skim milk: the raw materials comprise 1000 parts by mass of skim milk, 1000 parts by mass of lactase and 100U/T of leaven (0.04U of streptococcus thermophilus, 0.04U of lactobacillus bulgaricus and 0.02U of bifidobacterium lactis).
The cream formula comprises: a pasteurized cream. The cream comprises the following components in parts by mass based on 1000 parts of raw materials, wherein the content of the pasteurized cream is 1000 parts.
The concentrated high-protein yoghourt is prepared by the following method:
preheating pasteurized skimmed milk to 55 deg.C, circularly stirring for 15min, degassing, homogenizing, sterilizing, cooling to 43 deg.C, adding lactobacillus starter, and fermenting to obtain skimmed yogurt;
wherein: degassing conditions: the temperature is 65 ℃ and the pressure is 18 MPa; homogenizing conditions: the temperature is 65 ℃ and the homogenization pressure is 30/180 bar; and (3) sterilization conditions: keeping the temperature at 95 ℃ for 300 s; cooling to 43 deg.C with plate cooler after sterilizing; fermentation conditions are as follows: fermenting at 43 deg.C and 2 deg.C, and introducing nitrogen gas into the fermentation tank through sterile filtering device during fermentation. Stopping fermentation when the acidity reaches 70 DEG T;
2) preheating the pasteurized cream to 55 ℃: adding erythritol, stirring for 15min, heating to 90 deg.C, stewing in a pot for 10min, and cooling to 8 deg.C;
3) and (3) cooling the fermented defatted yogurt by plate exchange, entering a temporary storage tank, heating, separating whey by a separator, adding the sample in the step (2) by a dynamic mixer, and finally refining by a Y-tron, cooling, refrigerating and ripening.
Wherein, the parameters after plate exchange are as follows: cooling at 10 deg.C and heating at 43 deg.C, separating whey with a whey separator under the action of pressure and centrifugal force at 8500r/min and 6bar pressure, wherein the pressure is realized by sterile compressed air. The motor speed of the shear pump Y-tron is 4000rpm, the flow rate of the transfer pump is 1200L/h, the concentrated milk is cooled to 10 ℃ through the plate exchange, and the concentrated milk is refrigerated at 6 ℃ after being filled and ripened for 12 hours.
Comparative example 2
The comparative example provides a concentrated high protein yogurt prepared by the following steps:
cream separation: firstly, separating skim milk and cream from raw milk by using a milk fat separator, and pasteurizing to obtain pasteurized skim milk and pasteurized cream;
preparing fermented skim milk: the raw materials comprise 1000 parts by mass of skim milk and 100U/T leaven (0.04U of streptococcus thermophilus, 0.04U of lactobacillus bulgaricus and 0.02U of bifidobacterium lactis).
The cream formula comprises: pasteurized cream, erythritol. The cream comprises the following components, by mass, 1000 parts of raw materials, 950 parts of pasteurized cream and 50 parts of erythritol.
The concentrated high-protein yoghourt is prepared by the following method:
preheating pasteurized skimmed milk to 55 deg.C, circularly stirring for 15min, degassing, homogenizing, sterilizing, cooling to 43 deg.C, adding lactobacillus starter, and fermenting to obtain skimmed yogurt;
wherein: degassing conditions: the temperature is 65 ℃ and the pressure is 18 MPa; homogenizing conditions: the temperature is 65 ℃ and the homogenization pressure is 30/180 bar; and (3) sterilization conditions: keeping the temperature at 95 ℃ for 300 s; sterilizing, and cooling to 43 deg.C with plate cooler; fermentation conditions are as follows: fermenting at 43 deg.C and 2 deg.C, and introducing nitrogen gas into the fermentation tank through sterile filtering device during fermentation. Stopping fermentation when the acidity reaches 70 DEG T;
2) preheating the pasteurized cream to 55 ℃: adding erythritol, stirring for 15min, heating to 90 deg.C, stewing in a pot for 10min, and cooling to 8 deg.C;
3) and (3) cooling the fermented defatted yogurt by plate exchange, feeding the fermented defatted yogurt into a temporary storage tank, heating, separating whey by a separator, adding the sample obtained in the step (2) by a dynamic mixer, cooling, refrigerating and ripening.
Wherein, the parameters after plate exchange are as follows: cooling at 10 deg.C, heating at 43 deg.C, separating whey by a whey separator under the action of pressure and centrifugal force at 8500r/min, wherein the pressure in the centrifuge is 6bar, and the pressure is realized by sterile compressed air. The motor speed of the shear pump Y-tron is 4000rpm, the flow rate of the transfer pump is 1200L/h, the concentrated milk is cooled to 10 ℃ through the plate exchange, and the concentrated milk is refrigerated at 6 ℃ after being filled and cooked for 12 hours.
Comparative example 3
The comparative example provides a concentrated high protein yogurt prepared by the following steps:
cream separation: firstly, separating skim milk and cream from raw milk by using a milk fat separator, and pasteurizing to obtain pasteurized skim milk and pasteurized cream;
preparing fermented skim milk: the raw materials comprise, by mass, 999.6 parts of skim milk, 0.4 part of lactase and 100U/T of a leavening agent (0.04U of streptococcus thermophilus, 0.04U of lactobacillus bulgaricus and 0.02U of bifidobacterium lactis) by 1000 parts of raw materials.
The cream formula comprises: a pasteurized cream. The cream comprises the following components in parts by mass based on 1000 parts of raw materials, wherein the content of the pasteurized cream is 1000 parts.
The concentrated high-protein yoghourt is prepared by the following method:
preheating pasteurized skim milk to 55 ℃, circularly stirring for 15min, degassing, homogenizing, sterilizing, cooling to 43 ℃, adding lactase and lactobacillus leavening agent, and fermenting to obtain skim yogurt;
wherein: degassing conditions: the temperature is 65 ℃ and the pressure is 18 MPa; homogenizing conditions: the temperature is 65 ℃ and the homogenization pressure is 30/180 bar; and (3) sterilization conditions: keeping the temperature at 95 ℃ for 300 s; sterilizing, and cooling to 43 deg.C with plate cooler; fermentation conditions are as follows: fermenting at 43 deg.C and 2 deg.C, and introducing nitrogen gas into the fermentation tank through sterile filtering device during fermentation. Stopping fermentation when the acidity reaches 70 DEG T;
2) preheating the pasteurized cream to 55 ℃: adding erythritol, stirring for 15min, heating to 90 deg.C, stewing in a pot for 10min, and cooling to 8 deg.C;
3) directly separating whey by a separator, simultaneously adding the sample in the step (2) by a dynamic mixer, and finally refining by a Y-tron, cooling, refrigerating and aging.
Wherein, whey is separated by a whey separator under the action of pressure and centrifugal force, the rotating speed of the centrifuge is 8500r/min, the pressure in the centrifuge is 6bar, and the pressure is realized by sterile compressed air. The motor speed of the shear pump Y-tron is 4000rpm, the flow rate of the transfer pump is 1200L/h, the concentrated milk is cooled to 10 ℃ through the plate exchange, and the concentrated milk is refrigerated at 6 ℃ after being filled and ripened for 12 hours.
Comparative example 4
The comparative example provides a concentrated high protein yogurt prepared by the following steps:
cream separation: firstly, skim milk and cream are separated from raw milk by a milk fat separator, and pasteurized to obtain pasteurized skim milk and pasteurized cream;
preparing fermented skim milk: the raw materials comprise, by mass, 999.6 parts of skim milk, 0.4 part of lactase and 100U/T of a leavening agent (0.04U of streptococcus thermophilus, 0.04U of lactobacillus bulgaricus and 0.02U of bifidobacterium lactis) by 1000 parts of raw materials.
The cream formula comprises: pasteurized cream, erythritol. The cream comprises the following components, by mass, 1000 parts of raw materials, 950 parts of pasteurized cream and 50 parts of erythritol.
The concentrated high-protein yoghourt is prepared by the following method:
preheating pasteurized skim milk to 55 ℃, circularly stirring for 15min, degassing, homogenizing, sterilizing, cooling to 43 ℃, adding lactase and lactobacillus leavening agent, and fermenting to obtain skim yogurt;
wherein: degassing conditions: the temperature is 65 ℃ and the pressure is 18 MPa; homogenizing conditions: the temperature is 65 ℃ and the homogenization pressure is 30/180 bar; and (3) sterilization conditions: keeping the temperature at 95 ℃ for 300 s; sterilizing, and cooling to 43 deg.C with plate cooler; fermentation conditions are as follows: fermenting at 43 deg.C and 2 deg.C, and introducing nitrogen gas into the fermentation tank via sterile filtering device during fermentation. Stopping fermentation when the acidity reaches 70 DEG T;
2) preheating the pasteurized cream to 55 ℃: adding erythritol, stirring for 15min, heating to 90 deg.C, stewing in a pot for 10min, and cooling to 8 deg.C;
3) directly separating whey by a separator, simultaneously adding the sample in the step (2) by a dynamic mixer, and finally refining by a Y-tron, cooling, refrigerating and aging.
Wherein, whey is separated by a whey separator under the action of pressure and centrifugal force, the rotating speed of the centrifuge is 8500r/min, the pressure in the centrifuge is 6bar, and the pressure is realized by sterile compressed air. The motor speed of the shear pump Y-tron is 4000rpm, the flow rate of the transfer pump is 1200L/h, the concentrated milk is cooled to 10 ℃ through the plate exchange, and the concentrated milk is refrigerated at 6 ℃ after being filled and ripened for 12 hours.
Sensory evaluation test (day 14 of shelf life)
The concentrated high protein yoghurts prepared in examples 1-3 and comparative examples 1-4 were subjected to taste and flavor evaluation experiments.
Main sensory evaluation items: overall preference (full score of 10 points), smooth fineness (full score of 10 points), glossiness (full score of 10 points), whey separation rate, and pH. The number of the test subjects was 30, and the yogurt products of examples 1 to 3 and comparative examples 1 to 4 were subjected to sensory evaluation.
TABLE 1 organoleptic evaluation statistics of yoghurts
TABLE 2 smooth and smooth fineness statistics of yogurt
TABLE 3 gloss statistics for yoghurts
| Scoring item | Example 1 | Example 2 | Example 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 |
| Degree of gloss | 9.8 | 8.3 | 9.7 | 8.2 | 6.2 | 9.1 | 9.2 |
TABLE 4 whey separation ratio
TABLE 5pH value
| Scoring item | Example 1 | Example 2 | Example 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 |
| pH value | 4.57 | 4.55 | 4.56 | 4.21 | 4.52 | 4.23 | 4.33 |
As can be seen from Table 1, the overall preference for fermented milks prepared by the concentration process according to examples 1-3 is very high. As can be seen from tables 2 and 3, the smoothness and the glossiness of the product are remarkably improved by adding the lactase; as can be seen from Table 4, the lactase is added to significantly increase the whey separation rate, thereby increasing the yield of the protein; as can be seen from Table 5, the post-acidification of the product can be controlled significantly by adding erythritol and performing plate-change cooling and re-heating separation after fermentation, and the effect of controlling the acidity by plate-change cooling and re-heating separation after fermentation is better than the effect of adding erythritol.
From the above test results for the examples and comparative examples, it can be concluded that: the smoothness and the glossiness of the product are obviously improved by adding the lactase, and the whey separation rate can be obviously improved by adding the lactase, so that the yield of the protein is improved; the addition of erythritol, temperature reduction by plate exchange after fermentation and separation after temperature rise can obviously control the post-acid of the product, and the effect of controlling the acidity by plate exchange, temperature reduction, temperature rise and separation after fermentation is better than the effect of adding erythritol.
The foregoing is only a preferred embodiment of the present invention. It will be appreciated that various modifications, combinations, alterations, and substitutions of the details and features of the invention may be made by those skilled in the art without departing from the spirit and nature of the invention. Such modifications, combinations, alterations and substitutions are also to be understood as being included within the scope of the invention as claimed.
Claims (17)
1. A method for improving the texture of high protein yogurt, comprising a fermentation step in which lactase and a starter are added.
2. The method of claim 1, comprising: before the fermentation step, the raw milk is subjected to a cream separation step to obtain skim milk and cream, and the skim milk is used in the fermentation step.
3. The method of claim 1 or 2, further comprising: whey separation is carried out on the fermented milk subjected to the fermentation step.
4. The method of claim 2, further comprising:
the sugar-substituting component preparation steps are as follows: selecting a sweetener and optionally mixing the sweetener with the cream;
preferably, the mixing temperature in the sugar substitute component preparation step is 55-65 ℃.
5. The method of claim 4, further comprising:
the material preparation step: and mixing the fermented milk after whey separation with the sugar substitute component.
6. The method according to claim 4, wherein the sweetener is one or more selected from erythritol, xylitol, maltitol and isomalt;
preferably, the sweetener is erythritol.
7. The method according to claim 4, wherein in the sugar-substitute component preparation step, the cream is pasteurized at 70-75 ℃ in advance before being mixed with the sweetener.
8. The method according to claim 3, wherein the fermented milk is subjected to a temperature reduction step and a temperature increase step before the whey separation step, preferably the temperature reduction step is carried out to 2-10 ℃ and the temperature increase step is carried out to 40-43 ℃.
9. The method of claim 5, further comprising: refining, carrying out third cooling and cold storage on the mixture obtained in the step of burdening, and then maturing to obtain the high-protein yoghourt;
preferably, the thinning is shear thinning performed at a shear rate of 2000-.
10. The method of claim 2, wherein the raw milk is preheated to 55-65 ℃ prior to the milk fat separation.
11. The method according to claim 2, wherein in the step of fermenting skim milk, the skim milk obtained by cream separation is subjected to homogenization, a first sterilization and a first cooling before inoculation;
preferably, the homogenization is two-stage homogenization carried out at pressures of 30-40MPa, 160-180 MPa;
the temperature of the first sterilization is 70-75 ℃;
the first cooling is carried out to a temperature of 40-43 ℃.
12. The method according to claim 5, wherein in the step of compounding, the sugar substitute component is subjected to a second sterilization and a second cooling after mixing, preferably the second sterilization is performed at a temperature of 90-95 ℃ for a time of 10-20 min; the temperature of the second cooling is 10 ℃ or lower.
13. The method according to claim 3, wherein the whey separation step is carried out at a centrifugation rate of 6000 and 8500r/min at a pressure of 1-8bar, preferably said pressure is achieved by means of sterile compressed air.
14. The method according to claim 1, wherein the lactase is added in an amount of 0.02-0.06% based on the total mass of the fermentation feedstock during the fermentation step.
15. The method of claim 5, wherein in the step of compounding, the sugar substitute component comprises 94-98% cream and 2-6% sweetener, based on the total mass of the sugar substitute component.
16. The method of claim 1, wherein the texture of the high protein yogurt comprises one or both of smoothness and gloss.
17. A high protein yogurt produced according to the method of any one of claims 1 to 16.
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| CN106172764A (en) * | 2016-07-19 | 2016-12-07 | 北京乐纯悠品商贸有限公司 | A kind of nut taste flavored fermented milk and preparation method thereof |
| CN106234582A (en) * | 2016-07-27 | 2016-12-21 | 帝斯曼知识产权资产管理有限公司 | A kind of utilize Lactose enzyme Yoghourt improving structural state and preparation method thereof |
| CN106714565A (en) * | 2014-06-19 | 2017-05-24 | 科.汉森有限公司 | Method of producing a fermented milk product with improved control of post acidification |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106714565A (en) * | 2014-06-19 | 2017-05-24 | 科.汉森有限公司 | Method of producing a fermented milk product with improved control of post acidification |
| CN106172764A (en) * | 2016-07-19 | 2016-12-07 | 北京乐纯悠品商贸有限公司 | A kind of nut taste flavored fermented milk and preparation method thereof |
| CN106234582A (en) * | 2016-07-27 | 2016-12-21 | 帝斯曼知识产权资产管理有限公司 | A kind of utilize Lactose enzyme Yoghourt improving structural state and preparation method thereof |
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