CN114680172A - Method for improving solubility of insoluble dietary fiber in milk and milk-containing products - Google Patents
Method for improving solubility of insoluble dietary fiber in milk and milk-containing products Download PDFInfo
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- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 1
- 229940029339 inulin Drugs 0.000 description 1
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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
- A23C9/1307—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
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
-
- 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
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention provides a method for improving the solubility of insoluble dietary fibers in milk and milk-containing products. The method comprises the steps of mixing the egg yolk product with insoluble dietary fiber to obtain a mixture, and then hydrating with edible sugar. The invention also provides a preparation method of the milk containing the insoluble dietary fiber and the milk-containing product. By adopting the technical scheme of the invention, the mixture containing the insoluble dietary fiber can be directly added into the milk and the milk-containing products, so that the hydrophobicity of the insoluble dietary fiber is improved, the technical problems of difficult dissolution and uniform suspension of the insoluble dietary fiber in the milk and the milk-containing products are solved, and the final product has uniform and stable texture and fine mouthfeel.
Description
Technical Field
The invention relates to a method for improving the solubility of insoluble dietary fiber in milk and milk-containing products, belonging to the technical field of milk product preparation.
Background
With the continuous improvement of the national living standard, the diet structure of people is increasingly refined, and the problems of 'rich diseases', aging and the like are accompanied, so that people are promoted to pursue food with health care function. With the improvement of living standard, the food refinement degree is higher and higher, and the proportion of animal food is greatly increased. The Chinese resident dietary fiber intake white skin book shows that: the intake of dietary fiber of Chinese residents is generally insufficient and tends to decline, and the intake of dietary fiber per day is 11 g of dietary fiber at present, which can reach the intake of 25 g/day which is less than 5% of people. The dietary fiber can be divided into soluble dietary fiber and insoluble dietary fiber according to solubility, and the current soluble dietary fiber (comprising inulin, resistant dextrin, polydextrose and the like) can form gel in intestinal tract after water absorption and expansion due to good water absorption, so that stomach can generate satiety, and the dietary fiber is generally applied to beverages and dairy products at present; insoluble dietary fibers (including pea fibers, cereal fibers, resistant starch and the like) are poor in water absorption and insoluble in water due to the fact that the insoluble dietary fibers are rich in hydrophobic groups, are easy to settle when added into dairy products, have rough mouthfeel, and are currently used in bakery products, cakes and meat products.
Because the insoluble dietary fiber is hardly digested and metabolized in vivo and does not participate in blood and body fluid circulation of human body, the intestinal peristalsis of human body can be stimulated, the retention time of excrement in the intestinal tract can be reduced, the volume of excrement and the defecation speed can be increased, the contact time of harmful substances with the intestinal tract can be shortened, and the incidence rate of colon cancer can be reduced. However, the insoluble dietary fiber contains more hydrophobic groups and is not easy to dissolve in water, so that the insoluble dietary fiber is easy to settle and has rough mouthfeel when being added into aqueous liquid such as dairy products and the like, and the application of the insoluble dietary fiber in the aqueous liquid such as the dairy products and the like is greatly limited.
Disclosure of Invention
In order to solve the technical problems, the invention aims to provide a method for improving the solubility of insoluble dietary fibers in milk and milk-containing products.
To achieve the above objects, the present invention provides a method for improving the solubility of insoluble dietary fibers in milk and milk-containing products, which comprises the steps of mixing an egg yolk product with insoluble dietary fibers to obtain a mixture, and then hydrating the mixture with an edible sugar.
According to a particular embodiment of the present invention, preferably, the mass ratio of the egg yolk product to the insoluble dietary fiber is 1: (3-10); more preferably 1: (3-5), for example, 1: 3. 1: 4. 1: 5. the yolk product and the insoluble dietary fiber are premixed according to the proportion, so that better dispersibility can be obtained, and aggregation and sinking of the insoluble dietary fiber can be avoided in the hydration process.
According to a particular embodiment of the present invention, preferably, the mass ratio of the mixture of egg yolk product and insoluble dietary fiber to the edible sugar is (5-10): 1; more preferably (5-8): 1, e.g. 5: 1. 6: 1. 7: 1. 8: 1.
according to a specific embodiment of the present invention, preferably, the hydration is performed by first adding edible sugar to the raw milk of the milk or dairy product and then adding the mixture of the egg yolk product and the insoluble dietary fiber for hydration; more preferably, the temperature of the hydration is 45-55 ℃ and the time of the hydration is 20-40 minutes. During the hydration, proper stirring can be carried out, and the stirring speed can be controlled to be 200-500 r/min.
Edible sugar is added into milk or milk product containing raw material milk and mixed, so that carbohydrate substances in the milk or milk product containing raw material milk are uniformly distributed, after the mixture of the egg yolk product and the insoluble dietary fiber is added, the pre-mixed egg yolk product and the insoluble dietary fiber rapidly form a stable system with the carbohydrate substances at the temperature of 45-55 ℃, and after the uniform stirring hydration is carried out for 20-40min, the aggregation and the reduction phenomena of the insoluble dietary fiber in the milk and milk product containing raw material milk are weakened, and the dispersibility and the solubility are correspondingly improved.
According to a specific embodiment of the present invention, preferably, the egg yolk product comprises one or a combination of more than two of egg yolk powder, whole egg powder, egg yolk liquid and the like; more preferably egg yolk powder.
According to a specific embodiment of the present invention, preferably, the insoluble dietary fiber comprises one or a combination of two or more of coarse cereal fibers such as pea fiber, resistant starch, barley fiber and oat fiber, coarse fruit and vegetable fibers and the like; more preferably, one or a combination of both of pea fiber and resistant starch, etc., and when a combination of both is used, the mixing ratio thereof may be 1: 2.
According to a particular embodiment of the present invention, preferably, the edible sugar comprises specific rotation ([ alpha ])]t D) Edible sugar between-90 DEG and-230 DEG and/or 30 DEG and 280 DEG, preferably one or a combination of more than two of crystalline fructose, glucose and galactose.
The invention also provides a preparation method of milk or milk-containing products containing insoluble dietary fibers, wherein the milk or milk products can comprise fermented milk, fermented milk beverages, neutral milk-containing beverages and the like, and the preparation method adopts the method for improving the solubility of the insoluble dietary fibers in the milk and milk products, namely the steps of the method are as follows: the egg yolk product is mixed with insoluble dietary fiber to form a mixture, which is then hydrated with edible sugar.
According to a specific embodiment of the invention, the main raw materials of the milk or milk-containing product prepared by the preparation method comprise egg yolk product, insoluble dietary fiber, edible sugar and raw milk, wherein the egg yolk product accounts for 1-5 parts and the insoluble dietary fiber accounts for 10-25 parts by weight of 1000 parts of the milk or milk-containing product, and the weight ratio of the egg yolk product to the insoluble dietary fiber is 1: (3-10), 0.1-3 parts of edible sugar, and the weight ratio of the edible sugar to the mixture of the egg yolk product and the insoluble dietary fiber is (5-10): 1, supplementing the rest raw milk; wherein, when preparing the fermented dairy product, 0.5-1 part of leaven can be added. The milk and milk-containing product have uniform and stable texture and fine taste, and have certain stability.
According to a specific embodiment of the present invention, preferably, the egg yolk product is added in an amount of 1-5 parts by weight, the insoluble dietary fiber is added in an amount of 10-25 parts by weight, and the edible sugar is added in an amount of 0.1-3 parts by weight, based on 1000 parts by weight of the milk or milk-containing product prepared by the above-mentioned preparation method.
According to a particular embodiment of the present invention, preferably, when the dairy product is a fermented dairy product, the above preparation method comprises the steps of:
mixing: mixing the yolk product with insoluble dietary fiber to obtain a mixture A;
hydration: heating raw milk to 45-60 deg.C, adding edible sugar, mixing, adding mixture A, and hydrating at 45-55 deg.C for 20-40min to obtain mixed liquid;
homogenizing and sterilizing: homogenizing the mixed material liquid under the pressure of 30-50/160-180bar, and then sterilizing at 95 +/-5 ℃ for 300-350 s;
fermentation: and cooling the sterilized feed liquid to 39-43 ℃, adding a leavening agent, and fermenting at 39-43 ℃ until the pH value reaches 4.5-4.6 to obtain the fermented dairy product containing the insoluble dietary fibers.
According to a particular embodiment of the present invention, preferably, when the dairy product is a fermented dairy product, the method of preparing it may comprise the following particular steps:
(1) preparation of mixture a: mixing the yolk product with insoluble dietary fiber according to the weight ratio of 1: (3-10) premixing to obtain a mixture A;
(2) hydration of mixture a with edible sugar: heating the raw milk to 45-60 ℃, adding edible sugar, fully mixing for 10-15min, mixing the mixture A obtained in the step (1) with the edible sugar (5-10): 1, stirring at the temperature of 45-55 ℃ at the stirring speed of 200-500r/min, and fully hydrating for about 20-40min to obtain mixed feed liquid;
(3) homogenizing and sterilizing: homogenizing the mixed feed liquid obtained in the step (2) under the pressure of 30-50/160-180 bar; then sterilizing at the temperature of 95 +/-5 ℃ for 300-350 seconds;
(4) fermentation: cooling the feed liquid sterilized in the step (3) to 39-43 ℃, adding a leavening agent, standing and fermenting at the temperature of 39-43 ℃, and fermenting until the pH value reaches 4.5-4.6 to obtain fermented milk containing insoluble dietary fibers;
(5) filling and storing: and (5) filling the fermented milk containing the insoluble dietary fibers obtained in the step (4), and storing the fermented milk at 2-6 ℃ by refrigeration.
When the milk or milk-containing product to be prepared does not require fermentation, the fermentation step may be omitted.
The invention also provides milk or a milk-containing product containing insoluble dietary fibers, which is prepared by the preparation method. The milk may be fermented milk, and the milk-containing product may be milk beverage, modified milk, etc., wherein the milk beverage is preferably milk product such as fermented milk beverage, neutral milk-containing beverage, etc.
The technical scheme provided by the invention is a technical method for improving the solubility of insoluble dietary fiber in milk or milk-containing products. By adopting the technical scheme of the invention, the mixture containing the insoluble dietary fiber can be directly added in the batching process of milk or milk-containing products (such as milk beverages, fermented milk and other milk-containing products), so that the hydrophobicity of the insoluble dietary fiber is improved, the technical problem that the insoluble dietary fiber is difficult to dissolve and uniformly suspended in the milk or the milk-containing products is further solved, and the final product has uniform and stable texture and fine mouthfeel.
Detailed Description
The technical solutions of the present invention will be described in detail below in order to clearly understand the technical features, objects, and advantages of the present invention, but the present invention is not limited to the practical scope of the present invention.
Example 1
The embodiment provides fermented milk containing insoluble dietary fibers, which mainly comprises egg yolk products, insoluble dietary fibers, crystalline fructose and raw milk, wherein the egg yolk liquid is added in an amount of 1 part, the pea fibers are added in an amount of 10 parts, the crystalline fructose is added in an amount of 2.2 parts, the leavening agent is added in an amount of 0.5 part, and the raw milk is added in an amount of 986.3 parts in 1000 parts by weight of the fermented milk.
The preparation method of the fermented milk containing insoluble dietary fibers of the embodiment comprises the following steps:
(1) preparation of mixture a: mixing egg yolk liquid and pea fiber according to the ratio of 1:10 to obtain a mixture A;
(2) hydration of mixture a with crystalline fructose: heating the raw milk to 45-60 ℃, adding crystalline fructose, fully mixing for 10-15min, mixing the mixture A obtained in the step (1) with crystalline fructose 5:1, stirring at a speed of 200r/min at a temperature of 45 ℃, and fully hydrating for about 25min to obtain a mixed feed liquid;
(3) homogenizing and sterilizing: homogenizing the mixed feed liquid obtained in the step (2) under 30/160bar pressure; sterilizing at the temperature of 95 +/-5 ℃ for 300-350s after homogenizing;
(4) and (3) fermentation: cooling the sterilized feed liquid obtained in the step (3) to 39-43 ℃, adding a leavening agent, standing and fermenting at the temperature of 39-43 ℃, and fermenting until the pH value is 4.5-4.6 to obtain fermented milk containing the insoluble dietary fibers;
(5) filling and storing: and (4) filling the fermented milk containing the insoluble dietary fibers obtained in the step (4), and refrigerating and storing at the temperature of 2-6 ℃.
The fermented milk containing insoluble dietary fiber has uniform and stable texture and fine mouthfeel.
Example 2
The embodiment provides fermented milk containing insoluble dietary fibers, which mainly comprises egg yolk products, insoluble dietary fibers, crystalline fructose and raw milk, wherein the addition amount of whole egg powder is 1 part, the mixing ratio of pea fibers and resistant starch is 1:2, the addition amount of crystalline fructose is 0.4 part, the addition amount of a leavening agent is 1 part, and the addition amount of the raw milk is 994.6 parts in every 1000 parts of fermented milk by weight.
The preparation method of the fermented milk containing insoluble dietary fibers of the embodiment comprises the following steps:
(1) preparation of mixture a: mixing egg yolk liquid with a mixture of pea fiber and resistant starch according to the weight ratio of 1: 3 to obtain a mixture A;
(2) hydration of mixture a with crystalline fructose: heating the raw milk to 45-60 ℃, adding crystalline fructose, fully mixing for 10-15min, mixing the mixture A obtained in the step (1) with the crystalline fructose 10: 1, stirring at the temperature of 55 ℃ at the stirring speed of 500r/min, and fully hydrating for about 40min to obtain mixed feed liquid;
(3) homogenizing and sterilizing: homogenizing the mixed feed liquid obtained in the step (2) under 40/180bar pressure; after homogenizing, sterilizing at the temperature of 95 +/-5 ℃ for 300-350 seconds;
(4) fermentation: cooling the sterilized feed liquid obtained in the step (3) to 39-43 ℃, adding a leavening agent, standing and fermenting at the temperature of 39-43 ℃, and fermenting until the pH value is 4.5-4.6 to obtain fermented milk containing the insoluble dietary fibers;
(5) filling and storing: and (4) filling the fermented milk containing the insoluble dietary fibers obtained in the step (4), and refrigerating and storing at the temperature of 2-6 ℃.
The fermented milk containing insoluble dietary fiber has uniform and stable texture and fine mouthfeel.
Example 3
The embodiment provides fermented milk containing insoluble dietary fibers, which mainly comprises egg yolk products, insoluble dietary fibers, crystalline fructose and raw milk, wherein the egg yolk powder is added in an amount of 3 parts, the resistant starch is added in an amount of 15 parts, the crystalline fructose is added in an amount of 2.25 parts, the leavening agent is added in an amount of 0.8 part, and the raw milk is added in an amount of 978.95 parts by weight per 1000 parts of fermented milk.
The preparation method of the fermented milk containing insoluble dietary fibers of the embodiment comprises the following steps:
(1) preparation of mixture a: mixing egg yolk liquid and pea fiber according to the ratio of 1:5, premixing to obtain a mixture A;
(2) hydration of mixture a with crystalline fructose: heating the raw milk to 45-60 ℃, adding crystalline fructose, fully mixing for 10-15min, mixing the mixture A obtained in the step (1) with crystalline fructose 8:1, stirring at the temperature of 50 ℃, fully hydrating for about 30min to obtain mixed feed liquid, wherein the stirring speed is 350 r/min;
(3) homogenizing and sterilizing: homogenizing the mixed feed liquid obtained in the step (2) under 30/180bar pressure; after homogenizing, sterilizing at the temperature of 95 +/-5 ℃ for 300-350 seconds;
(4) and (3) fermentation: cooling the sterilized feed liquid obtained in the step (3) to 39-43 ℃, adding a leavening agent, standing and fermenting at the temperature of 39-43 ℃, and fermenting until the pH value is 4.5-4.6 to obtain fermented milk containing insoluble dietary fibers;
(5) filling and storing: and (4) filling the fermented milk containing the insoluble dietary fibers obtained in the step (4), and refrigerating and storing at the temperature of 2-6 ℃.
The fermented milk containing insoluble dietary fiber has uniform and stable texture and fine mouthfeel.
Example 4
The embodiment provides fermented milk containing insoluble dietary fibers, which mainly comprises egg yolk products, insoluble dietary fibers, fructo-oligosaccharides and raw milk, wherein the egg yolk powder is added in an amount of 1 part, the oat fibers are added in an amount of 10 parts, the fructo-oligosaccharides are added in an amount of 2.2 parts, the leavening agent is added in an amount of 0.8 part, and the raw milk is added in an amount of 986 parts by weight per 1000 parts of fermented milk.
The preparation method of the fermented milk containing insoluble dietary fibers of the embodiment comprises the following steps:
(1) preparation of mixture A: mixing egg yolk powder and oat fiber according to the weight ratio of 1:10 to obtain a mixture A;
(2) hydration of mixture a with fructooligosaccharides: heating the raw milk to 45-60 ℃, adding fructo-oligosaccharide, fully mixing for 10-15min, mixing the mixture A obtained in the step (1) with the fructo-oligosaccharide 5:1, stirring at a speed of 200r/min at a temperature of 45 ℃, and fully hydrating for about 25min to obtain a mixed feed liquid;
(3) homogenizing and sterilizing: homogenizing the mixed feed liquid obtained in the step (2) under 30/180bar pressure; after homogenizing, sterilizing at the temperature of 95 +/-5 ℃ for 300-350 seconds;
(4) fermentation: cooling the sterilized feed liquid obtained in the step (3) to 39-43 ℃, adding a leavening agent, standing and fermenting at the temperature of 39-43 ℃, and fermenting until the pH value is 4.5-4.6 to obtain fermented milk containing the insoluble dietary fibers;
(5) filling and storing: and (4) filling the fermented milk containing the insoluble dietary fibers obtained in the step (4), and refrigerating and storing at the temperature of 2-6 ℃.
The fermented milk containing insoluble dietary fiber has uniform and stable texture and fine mouthfeel.
Example 5
The embodiment provides a neutral milk beverage containing insoluble dietary fibers, which mainly comprises egg yolk products, insoluble dietary fibers, crystalline fructose and raw milk, wherein the addition amount of egg yolk powder is 1 part, the addition amount of pea fibers is 10 parts, the addition amount of crystalline fructose is 2.2 parts and the addition amount of raw milk is 986.8 parts in every 1000 parts of fermented milk by weight.
The preparation method of the neutral milk beverage containing the insoluble dietary fibers comprises the following steps:
(1) preparation of mixture a: premixing egg yolk powder and pea fiber according to the ratio of 1:10 to obtain a mixture A;
(2) hydration of mixture a with crystalline fructose: heating raw milk to 45-60 ℃, adding crystalline fructose, fully mixing for 10-15min, adding the mixture A obtained in the step (1) according to the proportion of 5:1 to the crystalline fructose, stirring at the temperature of 45 ℃ at the speed of 200r/min, and fully hydrating for about 25 min;
(3) homogenizing and sterilizing: homogenizing the mixed feed liquid obtained in the step (2) under 30/180bar pressure; homogenizing, and sterilizing at 137 + -1 deg.C for 4 s;
(4) filling and storing: and (4) cooling the neutral milk beverage containing the insoluble dietary fibers obtained in the step (3) and filling.
The neutral milk beverage containing insoluble dietary fiber has uniform and stable texture and fine taste.
Example 6
The embodiment provides a fermented milk beverage containing insoluble dietary fibers, which mainly comprises egg yolk products, insoluble dietary fibers, crystalline fructose and raw milk, wherein the egg yolk powder is added in 1 part, the resistant starch is added in 5 parts, the crystalline fructose is added in 2.25 parts, the fermenting agent is 0.8 part, the high-ester pectin is 2 parts, the water is 75 parts, and the raw milk is added in 913.95 parts by weight per 1000 parts of fermented milk.
The preparation method of the fermented milk beverage containing insoluble dietary fibers comprises the following steps:
(1) preparation of mixture a: premixing egg yolk powder and resistant starch according to the ratio of 1:5 to obtain a mixture A;
(2) hydration of mixture a with crystalline fructose: heating raw milk to 45-60 ℃, adding crystalline fructose, fully mixing for 10-15min, adding the mixture A obtained in the step (1) according to a ratio of crystalline fructose to 8:1, stirring at 350r/min at 50 ℃, and fully hydrating for about 30 min;
(3) homogenizing and sterilizing: homogenizing the mixed feed liquid obtained in the step (2) under 30/180bar pressure; homogenizing, and sterilizing at 95 + -5 deg.C for 4 s;
(4) fermentation: cooling the sterilized feed liquid obtained in the step (3) to 39-43 ℃, adding a leavening agent, standing and fermenting at the temperature of 39-43 ℃, and fermenting until the pH value is 4.5-4.6 to obtain the fermented milk base containing the insoluble dietary fibers;
(5) and (3) secondary blending: heating all the ingredients with water, adding high ester pectin to obtain a stabilizer solution, uniformly mixing, sterilizing, cooling to below 40 ℃, and mixing with the fermented milk base; carrying out secondary homogenization at 30/150 bar;
(6) filling and storing: and (5) filling the fermented milk beverage containing the insoluble dietary fibers obtained in the step (5).
The fermented milk beverage containing insoluble dietary fiber has uniform and stable texture and fine mouthfeel.
Comparative example 1
The comparative example provides fermented milk containing insoluble dietary fibers, the main raw materials comprise the insoluble dietary fibers, crystalline fructose and raw milk, wherein the addition amount of the pea fibers is 15 parts, the addition amount of the crystalline fructose is 2.25 parts, the addition amount of the leavening agent is 0.8 part, and the addition amount of the raw milk is 981.95 parts in every 1000 parts of the fermented milk by weight.
The method for preparing the fermented milk containing insoluble dietary fiber of the present comparative example included the following steps:
(1) mixing materials: heating raw milk to 45-60 deg.C, adding crystalline fructose, mixing for 10-15min, adding pea fiber, stirring at 50 deg.C at 350r/min, and adding water for about 30min to obtain mixed liquid;
(2) homogenizing and sterilizing: homogenizing the mixed feed liquid obtained in the step (1) under the pressure of 30/180 bar; sterilizing at the temperature of 95 +/-5 ℃ for 300-350 seconds after heating;
(3) and (3) fermentation: cooling the sterilized feed liquid obtained in the step (3) to 39-43 ℃, adding a leavening agent, standing and fermenting at the temperature of 39-43 ℃, and fermenting until the pH value is 4.5-4.6 to obtain fermented milk containing the insoluble dietary fibers;
(4) filling and storing: filling the fermented milk containing the insoluble dietary fibers obtained in the step (3), and refrigerating and storing at the temperature of 2-6 ℃.
Comparative example 2
The comparative example provides fermented milk containing insoluble dietary fibers, which mainly comprises egg yolk powder, insoluble dietary fibers and raw milk, wherein the egg yolk powder is added in an amount of 3 parts by weight, the resistant starch is added in an amount of 15 parts by weight, the weight ratio of the egg yolk powder to the resistant starch is 1:5, the leavening agent is added in an amount of 0.8 part by weight, and the raw milk is added in an amount of 978.95 parts by weight.
The method for preparing the fermented milk containing insoluble dietary fiber of this comparative example included the following steps:
(1) preparation of mixture a: premixing egg yolk powder and resistant starch according to the ratio of 1:5 to obtain a mixture A;
(2) mixing materials: heating raw milk to 45-60 ℃, adding the mixture A obtained in the step (1) to fully mix, and fully hydrating at 50 ℃ at a stirring speed of 350r/min for about 30min to obtain mixed feed liquid;
(3) homogenizing and sterilizing: homogenizing the mixed feed liquid obtained in the step (2) under the pressure of 30/180 bar; sterilizing at the temperature of 95 +/-5 ℃ for 300-350s after temperature rise;
(4) fermentation: cooling the sterilized feed liquid obtained in the step (3) to 39-43 ℃, adding a leavening agent, standing and fermenting at the temperature of 39-43 ℃, and fermenting until the pH value is 4.5-4.6 to obtain fermented milk containing the insoluble dietary fibers;
(5) filling and storing: filling the fermented milk containing the insoluble dietary fibers obtained in the step (4), and storing at 2-6 ℃ in a refrigerated manner.
Comparative example 3
The comparative example provides fermented milk containing insoluble dietary fibers, which mainly comprises egg yolk products, insoluble dietary fibers, erythritol and raw milk, wherein the egg yolk powder is added in an amount of 1 part, the resistant starch is added in an amount of 10 parts, the erythritol is added in an amount of 2.2 parts, the leavening agent is added in an amount of 0.5 part, and the raw milk is added in an amount of 986.3 parts in each 1000 parts of the fermented milk by weight.
The preparation method of the fermented milk containing insoluble dietary fibers comprises the following steps:
(1) preparation of mixture a: mixing yolk powder and resistant starch according to the weight ratio of 1:10 to obtain a mixture A;
(2) hydration of mixture a with crystalline fructose: heating the raw milk to 45-60 ℃, adding erythritol, fully mixing for 10-15min, mixing the mixture A obtained in the step (1) with erythritol 5:1, stirring at a speed of 200r/min at a temperature of 45 ℃, and fully hydrating for about 25min to obtain a mixed feed liquid;
(3) homogenizing and sterilizing: homogenizing the mixed feed liquid obtained in the step (2) under 30/160bar pressure; after homogenizing, sterilizing at the temperature of 95 +/-5 ℃ for 300-350 seconds;
(4) fermentation: cooling the sterilized feed liquid obtained in the step (3) to 39-43 ℃, adding a leavening agent, standing and fermenting at the temperature of 39-43 ℃, and fermenting until the pH value is 4.5-4.6 to obtain fermented milk containing the insoluble dietary fibers;
(5) filling and storing: and (4) filling the fermented milk containing the insoluble dietary fibers obtained in the step (4), and refrigerating and storing at the temperature of 2-6 ℃.
Evaluation of solubility of insoluble dietary fiber
In order to evaluate the solubility of the insoluble dietary fiber under different formulas and process conditions, the precipitation rate and the water holding rate of the homogenized and sterilized materials of examples 1-6 and comparative examples 1-3 were measured respectively, wherein the precipitation rate and the water holding rate were measured by a centrifugal precipitation method: accurately weighing the mass M of a sample to be measured1Centrifuging at 6000r/min for 10min by centrifugal precipitation method to obtain precipitate quality M2And calculating the sample precipitation rate according to the following formula:
the results are shown in Table 1.
Table 1 insoluble dietary fiber solubility verification results
As can be seen from the results of table 1: 1) the natural precipitation rate of the materials after homogenizing and sterilizing in examples 1-6 is lower than that of the materials in a comparison ratio of 1-3, which shows that the technical scheme of the invention improves the solubility of the insoluble dietary fiber due to the addition of the egg yolk product and the edible sugar in the ingredients, and avoids the aggregation and precipitation of the insoluble dietary fiber; 2) the water holding rate of the fermented dairy product obtained in the embodiment 1-3 is higher than that of the fermented dairy product obtained in the embodiment 1-3, which shows that the technical scheme of the invention improves the dissolubility of insoluble dietary fiber, so that the integral dispersibility and uniformity of the raw materials are improved, and simultaneously, the water holding capacity of a protein gel structure is ensured, and the uniform texture of the fermented dairy product is ensured.
Fermented milk quality and Performance evaluation
In order to evaluate the quality of the dairy products containing insoluble dietary fibers under different formulations and process conditions, the products of examples 1-6 and comparative examples 1-3 were subjected to sensory evaluation, respectively. The number of the 65 people participating in the sensory evaluation is 65, the sensory evaluation standard is shown in table 1, and the evaluation result of each dairy product is shown in table 2. Meanwhile, the stability of the dairy products is evaluated, and the stability effects of the products in the quality guarantee periods of the examples 1-6 and the comparative examples 1-3 are verified respectively, and the results are shown in a table 3.
TABLE 2 sensory evaluation criteria of the products
TABLE 3 sensory and stability evaluation results of examples 1 to 6 and comparative examples 1 to 3
As can be seen from the results shown in tables 2 and 3: the dairy products obtained in the embodiments 1 to 6 have better tissue state, mouthfeel and stability effects than those of the comparative examples 1 to 3, which shows that the technical scheme of the invention solves the technical problems of difficult dissolution and uniform suspension of insoluble dietary fibers in the dairy products, and realizes that the insoluble dietary fibers can be directly added in the batching process of the dairy products under the conventional process conditions without changing the content of the insoluble dietary fibers by processes, enzyme treatment and the like, so that the obtained dairy products containing the insoluble dietary fibers not only have better tissue state and mouthfeel, but also can ensure the stability of the state in the quality guarantee period of the products.
Claims (10)
1. A method for improving the solubility of insoluble dietary fiber in milk and milk-containing products comprises the steps of mixing egg yolk product with insoluble dietary fiber to obtain a mixture, and then hydrating with edible sugar.
2. The method according to claim 1, wherein the mass ratio of egg yolk product to insoluble dietary fiber is 1: (3-10); preferably 1: (3-5).
3. The method according to claim 1 or 2, wherein the mass ratio of the mixture of egg yolk product and insoluble dietary fiber to the edible sugar is (5-10): 1; preferably (5-8): 1.
4. the method according to any one of claims 1 to 3, wherein the hydration is carried out by first adding edible sugar to the milk or raw milk containing the milk product and then adding the mixture of the egg yolk product and the insoluble dietary fiber;
preferably, the temperature of the hydration is 45-55 ℃ and the time of the hydration is 20-40 minutes.
5. The method according to any one of claims 1 to 4, wherein the egg yolk product comprises one or a combination of more than two of egg yolk powder, whole egg powder and egg yolk liquid; preferably egg yolk powder.
6. The method according to any one of claims 1-5, wherein the insoluble dietary fiber comprises one or a combination of two or more of pea fiber, citrus fiber, resistant starch, barley fiber, and oat fiber; one or a combination of both pea fibre and resistant starch is preferred.
7. The method according to any one of claims 1-6, wherein the edible sugar comprises an edible sugar having a specific rotation of-90 ° to-230 ° and/or 30 ° to 280 °, preferably one or a combination of two or more of crystalline fructose, glucose and galactose.
8. A process for the preparation of milk or milk-containing products containing insoluble dietary fibres, comprising the steps of the process of any one of claims 1 to 7;
preferably, the egg yolk product is added in an amount of 1-5 parts by weight, the insoluble dietary fiber is added in an amount of 10-25 parts by weight, and the edible sugar is added in an amount of 0.1-3 parts by weight, based on 1000 parts by weight of the milk or milk-containing product.
9. The method of claim 8, wherein the method comprises the steps of:
mixing: mixing the yolk product with insoluble dietary fiber to obtain a mixture A;
hydration: heating milk or milk product-containing raw milk to 45-60 deg.C, adding edible sugar, mixing, adding mixture A, and hydrating at 45-55 deg.C for 20-40min to obtain mixed liquid;
homogenizing and sterilizing: homogenizing the mixed material liquid under the pressure of 30-50/160-180bar, and then sterilizing at 95 +/-5 ℃ for 300-350 s;
fermentation: cooling the sterilized feed liquid to 39-43 ℃, adding a leaven, fermenting at 39-43 ℃ until the pH value reaches 4.5-4.6, and obtaining the milk or milk-containing product containing the insoluble dietary fiber.
10. A milk or milk-containing product containing insoluble dietary fibre, prepared by the method of claim 8 or 9; preferably, the milk is fermented milk and the milk-containing product is a milk beverage; more preferably, the milk beverage is a fermented milk beverage or a neutral milk-containing beverage.
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| WO2020239826A1 (en) * | 2019-05-27 | 2020-12-03 | Arla Foods Amba | Yoghurt base composition comprising whey protein particles |
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| JPH06169737A (en) * | 1992-12-09 | 1994-06-21 | Snow Brand Milk Prod Co Ltd | Cocoa drink |
| WO2009131436A1 (en) * | 2008-04-25 | 2009-10-29 | Campina Nederland Holding B.V. | Drinking yoghurt |
| CN102395284A (en) * | 2009-02-15 | 2012-03-28 | 卡吉尔公司 | Citrus pulp fiber systems and gel-based dessert systems |
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