CN114568494A - Refinement process of yoghourt and preparation method of yoghourt - Google Patents
Refinement process of yoghourt and preparation method of yoghourt Download PDFInfo
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- CN114568494A CN114568494A CN202011378430.9A CN202011378430A CN114568494A CN 114568494 A CN114568494 A CN 114568494A CN 202011378430 A CN202011378430 A CN 202011378430A CN 114568494 A CN114568494 A CN 114568494A
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Images
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
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
-
- 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
- A23C3/00—Preservation of milk or milk preparations
- A23C3/04—Preservation of milk or milk preparations by freezing or cooling
- A23C3/045—Freezing in loose unpacked form
-
- 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
- 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
- A23V2400/157—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
Abstract
The invention provides a refinement process of yogurt and a preparation method of the yogurt. The thinning process of the yoghourt adopts a thinning pump for processing, and is characterized in that the temperature of a freezing outlet is 6-10 ℃, the discharge flow is 4-8t/h, the shearing frequency of the thinning pump is 40-50hz, and the content of protein in the yoghourt is 6-8 wt%. According to the optimized refining process disclosed by the invention, semi-finished product refining in the yogurt production can be effectively implemented, and yogurt products with good levels of smell, taste and tissue state in shelf life are produced.
Description
Technical Field
The invention relates to the field of dairy products, in particular to a thinning process of yogurt.
Background
The yoghourt is a dairy product prepared by sterilizing, degassing, homogenizing and the like raw milk or reconstituted milk, adding a fermentation strain and fermenting. The yoghourt is rich in nutrient substances and has various beneficial functions of promoting the metabolism of a human body, reducing cholesterol and the like. The protein in the yoghurt is derived from raw milk, the protein content of the yoghurt is usually between 2.4 and 3.2 weight percent, and the protein supplement requirement of people is difficult to meet, so when the yoghurt formulation is designed, the protein in the yoghurt is sometimes required to be enhanced by using concentrated milk protein powder and concentrated whey protein powder. However, when the protein content in the yogurt product is too high, problems of protein particle aggregation, rough mouthfeel, loose structure, whey separation and the like often occur in the shelf life.
Therefore, it is a problem in the art to maintain a smooth texture and a smooth texture without generating unpleasant odor by maintaining a smooth texture over a shelf life while ensuring a high protein content in a yogurt product.
Disclosure of Invention
Technical problem to be solved
The invention aims to solve the problem that the quality of high-protein yoghourt is poor in shelf life.
Technical scheme for solving problems
In the invention, the optimum refining process parameters are obtained by researching the cooling temperature, the discharge flow and the shearing frequency of a refining pump in the refining process.
The invention provides a thinning process of yoghourt, which adopts a thinning pump for processing and is characterized in that the temperature of a cooling outlet is 6-10 ℃, the discharge flow is 4-8t/h, the shearing frequency of the thinning pump is 40-50hz, and the protein content in the yoghourt is 6-8 wt%.
Preferably, at least two process parameters of the chilling outlet temperature of 8 ℃, the discharge flow of 6t/h and the shear frequency of the refining pump of 45hz are met.
Preferably, three process parameters of the chilling outlet temperature of 8 ℃, the discharge flow of 6t/h and the shearing frequency of the refining pump of 45hz are simultaneously met.
The invention also provides a preparation method of the yoghourt, the yoghourt comprises raw milk, concentrated whey protein powder, concentrated milk protein powder and white granulated sugar, the protein content of the concentrated whey protein powder is 55 +/-2 wt%, the protein content of the concentrated milk protein powder is 50 +/-2 wt%, and the yoghourt refining process is used in the preparation method of the yoghourt.
The preparation method of the yoghourt comprises the following steps:
step 1: raw milk, concentrated whey protein powder and concentrated milk protein powder are subjected to material melting and hydration;
step 2: adding white granulated sugar to circularly dissolve the materials;
and step 3: homogenizing;
and 4, step 4: sterilizing;
and 5: cooling, inoculating strains;
step 6: refining using a process for refining yoghurt as claimed in any one of claims 1 to 3;
and 7: and (5) performing sterile filling.
Preferably, lactococcus lactis subspecies lactis, lactococcus lactis subspecies cremoris and streptococcus thermophilus are used in step 5, the fermentation is stopped when the fermentation time is 5-6h and the final material pH reaches between 4.4-4.6.
Preferably, in step 1, the temperature for melting and hydrating is 45 + -2 deg.C, preferably 45 + -1 deg.C.
Preferably, in step 3, the homogenizing conditions are a primary homogenizing pressure of 150bar, a secondary homogenizing pressure of 30bar and a total pressure of 180 bar.
Preferably, in step 4, the sterilization temperature is 95 ± 2 ℃, preferably for 5 minutes.
Preferably, in step 5, cooling is to 43 ± 2 ℃.
Advantageous effects
The yogurt product obtained according to the invention maintains a fine taste within a shelf life under the condition of ensuring high protein content, does not generate bad smell, and has a compact tissue state and smooth and fine texture.
Drawings
FIG. 1 is a photograph of samples of examples 1 to 27
FIG. 2 is a photograph of a sample of example 14
FIG. 3 is a photograph of a sample of comparative example 1
FIG. 4 is a photograph of a sample of comparative example 2
FIG. 5 is a photograph of a sample of comparative example 3
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.
The strains of the invention are all purchased from Ke-Hansen and DuPont Danisc; both the concentrated bovine milk protein powder and the concentrated whey protein powder were purchased from Korea and Arara.
The fermentation strain of the yoghurt sample used in the invention is streptococcus thermophilus, lactococcus lactis butterfat subspecies and lactococcus lactis subspecies lactis. Meets the requirements of 'list of strains available for food' (No. 2010) and related laws, regulations and standards, and other raw materials also meet the requirements of related laws, regulations and standards.
The thinning shear pump of the present invention was purchased from SPX corporation.
In the present invention,% means wt% unless otherwise specified.
According to the invention, the problem of poor quality of the high-protein yoghourt in shelf life is solved by researching the chilling temperature, the discharge flow and the shear frequency of the refining pump in the refining process. The cooling outlet temperature is respectively set to be 6, 8 and 10 ℃, the discharging flow is respectively set to be 4, 6 and 8t/h, the shearing frequency of the refining pump is respectively set to be 40, 45 and 50hz, and the full factor test is carried out. And (3) placing the samples obtained under different refining conditions in the same environment of 2-6 ℃ for 14 days, then carrying out sensory evaluation tests, respectively scoring from three aspects of smell, taste and tissue state, wherein the full score is 10, carrying out 60-person sensory evaluation tests on each sample, finally scoring to obtain an average value, and obtaining the optimal refining process parameters by counting the total scores of the three evaluation indexes.
The yogurt sample production method used in the present invention is, for example: adding concentrated milk protein powder and concentrated whey protein powder into milk by using raw milk-flavored raw materials, fully melting and hydrating, wherein the hydration temperature is 45 +/-2 ℃, the hydration time is about 60 minutes, starting stirring after hydration, adding white granulated sugar, homogenizing the obtained feed liquid at the pressures of primary pressure of 150bar, secondary pressure of 30bar and total pressure of 180bar after fully dissolving, sterilizing the homogenized feed liquid, and keeping the sterilized additive at 95 +/-2 ℃ for 5 minutes. Cooling the feed liquid to 43 +/-2 ℃ after sterilization, adding strains under the aseptic condition, fully vibrating, uniformly mixing, fermenting for 5-6h under the constant temperature condition of 43 +/-2 ℃, finally stopping fermentation when the pH value reaches 4.4-4.6, demulsifying, refining, setting the shearing frequency of a refining pump to be 40, 45 and 50hz respectively, cooling at 6, 8 and 10 ℃ respectively, discharging the materials at 4, 6 and 8t/h respectively, performing aseptic filling after cooling, and storing at 2-6 ℃ for aging.
The following examples and comparative examples are given for illustrative purposes.
First, the yogurt sample production process in the examples is as follows (examples 1-27)
Raw material formula (in 1000 g):
885g of raw milk, 45g of concentrated whey protein powder, 30g of concentrated milk protein powder, 40g of white granulated sugar, and 0.2g of lactococcus lactis subspecies lactis, lactococcus lactis subspecies cremoris and streptococcus thermophilus.
The preparation method comprises the following steps:
1. raw milk, concentrated whey protein powder and concentrated milk protein powder are subjected to material melting and hydration at the temperature of 45 +/-1 ℃; standing and hydrating for 60 min;
2. after hydration, adding white granulated sugar, and circulating for 15 min;
3. homogenizing conditions: the primary pressure is 150bar, the secondary pressure is 30bar, and the total pressure is 180 bar;
4. sterilizing at 95 deg.C for 5 min;
5. when inoculating, cooling the material to 43 + -2 deg.C, adding strain under aseptic condition, shaking, and mixing; the fermentation time is 5-6h, and the fermentation is stopped when the pH of the final material reaches 4.4-4.6;
6. refining under aseptic conditions after demulsification, wherein the shearing frequencies of a refining pump are respectively set to be 40hz, 45hz and 50 hz;
7. cooling the refined product, wherein the cooling temperature is respectively set to be 6, 8 and 10 ℃, and the discharge flow is respectively set to be 4, 6 and 8 t/h;
8. and (4) pumping the yoghourt obtained in the step (7) into a pressure-resistant aseptic filling tank for aseptic filling.
Secondly, the production process of the yoghurt sample in the comparative example is as follows:
comparative example 1
The raw material formula is the same as the formula of the embodiment.
The preparation method comprises the following steps:
1. the hydration temperature of the concentrated whey protein powder and the concentrated milk protein powder is 45 +/-1 ℃; standing and hydrating for 60 min;
2. after hydration, adding white granulated sugar, and circulating for 15 min;
3. and (3) homogenization conditions: the primary pressure is 150bar, the secondary pressure is 30bar, and the total pressure is 180 bar;
4. sterilizing at 95 deg.C for 5 min;
5. when inoculating, cooling the material to 43 + -2 deg.C, adding strain under aseptic operation, shaking, and mixing; the fermentation time is 5-6h, and the fermentation is stopped when the pH of the final material reaches 4.4-4.6;
6. refining under aseptic conditions after demulsification, wherein the shearing frequency of a refining pump is set to be 45 hz;
7. cooling the refined product at 12 ℃ and discharging flow of 6 t/h;
8. and (4) pumping the yoghourt obtained in the step (7) into a pressure-resistant aseptic filling tank for aseptic filling.
Comparative example 2
The raw material formula is the same as the formula of the embodiment.
The preparation method comprises the following steps:
1. the hydration temperature of the concentrated whey protein powder and the concentrated milk protein powder is 45 +/-1 ℃; standing and hydrating for 60 min;
2. after hydration, adding white granulated sugar, and circulating for 15 min;
3. homogenizing conditions: the primary pressure is 150bar, the secondary pressure is 30bar, and the total pressure is 180 bar;
4. sterilizing at 95 deg.C for 5 min;
5. when inoculating, cooling the material to 43 + -2 deg.C, adding strain under aseptic condition, shaking, and mixing; the fermentation time is 5-6h, and the fermentation is stopped when the pH of the final material reaches 4.4-4.6;
6. refining under aseptic conditions after demulsification, wherein the shearing frequency of a refining pump is set to be 45 hz;
7. cooling the refined product at 8 ℃ and discharging flow of 10 t/h;
8. and (4) pumping the yoghourt obtained in the step (7) into a pressure-resistant aseptic filling tank for aseptic filling.
Comparative example 3
The raw material formula is the same as the formula of the embodiment.
The preparation method comprises the following steps:
1. the hydration temperature of the concentrated whey protein powder and the concentrated milk protein powder is 45 ℃; standing and hydrating for 60 min;
2. after hydration, adding white granulated sugar, and circulating for 15 min;
3. homogenizing conditions: the primary pressure is 150bar, the secondary pressure is 30bar, and the total pressure is 180 bar;
4. sterilizing at 95 deg.C for 5 min;
5. when inoculating, cooling the material to 43 + -2 deg.C, adding strain under aseptic condition, shaking, and mixing; the fermentation time is 5-6h, and the fermentation is stopped when the pH of the final material reaches 4.4-4.6;
6. refining under aseptic conditions after demulsification, and setting the shearing frequency of a refining pump to be 35 hz;
7. cooling the refined product at 8 ℃ and discharging flow of 6 t/h;
8. and (4) pumping the yoghourt obtained in the step (7) into a pressure-resistant aseptic filling tank for aseptic filling.
Third, survey of taste and flavor of yoghourt
Tasting mode: the method adopts a mode of unmarked scoring to carry out 60 people scoring evaluation, and the evaluation is respectively carried out from 3 indexes of temperature, taste and tissue state. 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 the following table 1.
TABLE 1
The refiner pump shear frequency, flow rate, and chill vent temperature for the yoghurts of examples 1-27 are shown in Table 1 above. From the experimental results shown in table 1, it can be seen that, in general, the yogurt samples are processed by different refining processes, and the obtained products have larger differences in sensory evaluation results after being refrigerated at low temperature for 21 days, but the scores of the samples in all the examples are higher than those in the comparative examples, and the refining conditions of the highest-score samples in the examples are as follows: the shear frequency of the refining pump is 45hz, the flow rate is 6t/h, the outlet temperature of the cooling pump is 8 ℃, namely, the total score of the refining pump in example 14 reaches 23 minutes. The lowest-component refining process comprises the steps of refining the shearing frequency of a pump to be 40hz, the flow rate to be 8t/h and the outlet temperature of a cooling device to be 10 ℃, namely, the total component of the embodiment 25 is 14 minutes. In addition, it can be seen that when the three conditions of the shear frequency of the refining pump being 45hz, the flow rate being 6t/h and the outlet temperature being 8 ℃ of the cooling pump meet two of the three conditions, the sensory evaluation is equally divided to be higher, so that it can be concluded that the protein content of the yogurt sample prepared by fermentation is 6-8 wt% by using the protein powder to reinforce the protein in the milk, and the optimal refining process conditions are as follows: the shearing frequency of the thinning pump is 45hz, the flow is 6t/h, and the outlet temperature of the cooling pump is 8 ℃.
Fourth, stability under refrigeration
All the samples of the examples and the comparative examples were subjected to shelf life observation, and after all the samples were prepared, they were stored in the same refrigerated environment at 4 ℃ for 7 days, and they were poured into plates, respectively, and observed, and the test results are shown in fig. 1. The sample numbers in fig. 1 correspond to the sample numbers in table 1.
As can be seen from fig. 1, the states of samples No. 13, 14 and 15 are better. Sample No. 13 had a small amount of particles present, sample No. 15 had a too thin texture, sample No. 14 had a suitable thin consistency and no white particles were visible to the naked eye. The temperature, flow rate and shearing frequency all affect the state of the product, and the three conditions affect the tissue state and stability of the sample together. When the outlet temperature is too low, the product is too viscous, and when the temperature is too high, the structure of the sample is loose; when the flow is too large, the sample is not thinned sufficiently, and when the flow is too low, the sample is too thin; the proper shearing frequency can ensure the fine texture of the sample and reduce the aggregation of protein particles. The sample No. 14 is cooled and refined under the conditions of the shear frequency of a refining pump of 45hz, the flow rate of 6t/h and the cooling outlet temperature of 8 ℃, and the state and the taste of the product reach the optimal state.
The samples of example 14, comparative example 1, comparative example 2 and comparative example 3 are shown in FIGS. 2 to 5, respectively. As is obvious from comparison, the sample state of the example 14 is obviously better than that of the comparative examples 1-3, and the comprehensive scores of the sensory evaluation of the samples of the comparative examples 1-3 in terms of smell, taste and state are lower than those of the samples of the examples, so that the overall sensory evaluation score is lower and has a larger difference with the sample of the example 14.
In the invention, the semi-finished product refining stage process in the yogurt production is optimized by researching specific test parameters of the refining pump shearing frequency, the refrigerating outlet temperature and the refrigerating flow in the refining process, so that the flavor, the taste and the tissue state of the yogurt product produced in the invention are kept at good levels in the shelf life.
Possibility of industrial application
According to the optimized refining process disclosed by the invention, semi-finished product refining in the yogurt production can be effectively implemented, and yogurt products with good levels of smell, taste and tissue state in shelf life are produced.
Claims (10)
1. A thinning process of yoghourt adopts a thinning pump for processing, and is characterized in that the temperature of a freezing outlet is 6-10 ℃, the discharge flow is 4-8t/h, the shearing frequency of the thinning pump is 40-50hz, and the protein content in the yoghourt is 6-8 wt%.
2. The process for refining the yoghourt according to claim 1, wherein at least two process parameters of the chilling outlet temperature of 8 ℃, the discharge flow rate of 6t/h and the shear frequency of the refining pump of 45hz are satisfied.
3. The process for refining the yoghourt according to claim 1, wherein the three process parameters of the chilling outlet temperature of 8 ℃, the discharge flow rate of 6t/h and the shear frequency of the refining pump of 45hz are simultaneously satisfied.
4. A preparation method of yoghourt, wherein raw milk, concentrated whey protein powder, concentrated milk protein powder and white granulated sugar are used as raw materials of the yoghourt, the protein content of the concentrated whey protein powder is 55 +/-2 wt%, the protein content of the concentrated milk protein powder is 50 +/-2 wt%, and the yoghourt refining process disclosed by any one of claims 1-3 is used in the preparation method of the yoghourt.
5. A method of preparing yoghurt as claimed in claim 4, which comprises the steps of:
step 1: raw milk, concentrated whey protein powder and concentrated milk protein powder are subjected to material melting and hydration;
step 2: adding white granulated sugar to circularly dissolve the materials;
and step 3: homogenizing;
and 4, step 4: sterilizing;
and 5: cooling, inoculating strains;
step 6: refining using a process for refining yoghurt as claimed in any one of claims 1 to 3;
and 7: and (5) carrying out sterile filling.
6. A method of producing yoghurt as claimed in claim 5, characterized in that lactococcus lactis subsp.
7. A process for preparing yoghurt as claimed in claim 5, wherein,
in step 1, the temperature of melting and hydration is 45 +/-2 ℃, and preferably 45 +/-1 ℃.
8. The method for producing yogurt according to claim 5,
in step 3, the homogenizing conditions are a primary homogenizing pressure of 150bar, a secondary homogenizing pressure of 30bar and a total pressure of 180 bar.
9. A process for preparing yoghurt as claimed in claim 5, wherein,
in step 4, the sterilization temperature is 95 ± 2 ℃, preferably for 5 minutes.
10. A process for preparing yoghurt as claimed in claim 5, wherein,
in step 5, cool to 43 ± 2 ℃.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106417668A (en) * | 2015-08-06 | 2017-02-22 | 内蒙古蒙牛乳业（集团）股份有限公司 | Greece yoghourt and preparation method thereof |
| CN108064940A (en) * | 2016-11-15 | 2018-05-25 | 内蒙古伊利实业集团股份有限公司 | Prevent the method for high-protein yoghourt cohesion and by its high-protein yoghourt obtained |
| CN111248277A (en) * | 2018-11-30 | 2020-06-09 | 内蒙古伊利实业集团股份有限公司 | High-protein low-fat yoghourt and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106417668A (en) * | 2015-08-06 | 2017-02-22 | 内蒙古蒙牛乳业（集团）股份有限公司 | Greece yoghourt and preparation method thereof |
| CN108064940A (en) * | 2016-11-15 | 2018-05-25 | 内蒙古伊利实业集团股份有限公司 | Prevent the method for high-protein yoghourt cohesion and by its high-protein yoghourt obtained |
| CN111248277A (en) * | 2018-11-30 | 2020-06-09 | 内蒙古伊利实业集团股份有限公司 | High-protein low-fat yoghourt and preparation method thereof |
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