CN114931168A - Iron-fortified yoghourt and preparation method thereof - Google Patents
Iron-fortified yoghourt and preparation method thereof Download PDFInfo
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- CN114931168A CN114931168A CN202210633851.4A CN202210633851A CN114931168A CN 114931168 A CN114931168 A CN 114931168A CN 202210633851 A CN202210633851 A CN 202210633851A CN 114931168 A CN114931168 A CN 114931168A
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Abstract
The invention belongs to the technical field of dairy product processing, and particularly relates to iron-fortified yoghourt and a preparation method thereof. The iron-fortified yoghourt comprises iron-containing salts and transglutaminase, wherein the mass concentration of the iron-containing salts is 80mg/kg-150mg/kg, and the mass concentration of the transglutaminase is 100mg/kg-300 mg/kg. The iron-fortified yogurt has good taste and flavor; and has high viscosity, firmness and cohesiveness, low clarification index and high stability.
Description
Technical Field
The invention belongs to the technical field of dairy product processing, and particularly relates to iron-fortified yoghourt and a preparation method thereof.
Background
The yoghourt contains lactic acid components and has soft sour taste, can help human bodies to digest and absorb nutrient components in the milk better, and in order to meet different functional requirements of people on the yoghourt, elements required by human bodies, such as iron element, can be added in the preparation of the yoghourt, the iron element is a metal element necessary for the human bodies and is a main component of hemoglobin and myoglobin, and the health problems of anemia and the like can be caused by iron deficiency. However, after the iron element is added into the yoghourt as an ingredient, the ionization balance of the yoghourt is destroyed, so that the serious condition of whey precipitation can occur after demulsification of the product, and the stability of the yoghourt is influenced; in addition, the iron element also has 'fishy smell' which can affect the mouthfeel of the yoghourt.
Therefore, it is necessary to prepare an iron-fortified yogurt product having good stability and good mouthfeel.
Disclosure of Invention
In view of the above problems, an object of the present invention is to provide an iron-fortified yogurt, which has high grade of fishy smell and fineness, i.e. good taste and flavor; moreover, the viscosity, firmness and cohesiveness of the product are high, and the clarity index is low (at least about 0.115), namely the stability is good.
In order to achieve the purpose, the invention can adopt the following technical scheme:
the invention provides iron-fortified yoghourt which at least comprises iron-containing salts and transglutaminase, wherein the mass concentration of the iron-containing salts is 80-150 mg/kg, and the mass concentration of the transglutaminase is 100-300 mg/kg.
The invention also provides iron-fortified yoghourt which comprises the following raw materials in 1000 parts by mass: 0.08 to 0.15 portion of iron-containing salt and 0.1 to 0.3 portion of transglutaminase.
In another aspect, the invention provides a preparation method of the iron-fortified yoghurt, which may include: carrying out heat preservation incubation by using transglutaminase, and mixing with iron-containing salt after the heat preservation incubation is finished.
The invention further provides stirred iron-fortified yoghourt, which is obtained by demulsifying the set iron-fortified yoghourt prepared by the preparation method of the iron-fortified yoghourt.
The beneficial effects of the invention at least comprise: the iron-fortified yoghourt provided by the invention has good taste and flavor; and the viscosity, the firmness and the cohesiveness of the product are high, the clarification index is low and can reach not more than 0.0115, and the stability is good.
Detailed Description
The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the disclosure. Unless the context has a significantly different meaning, the singular forms of expressions include the plural forms of expressions. As used herein, it is understood that terms such as "comprising," "having," "including," and the like are intended to refer to the presence of features, numbers, operations, components, parts, elements, materials, or combinations thereof. The terms of the present invention are disclosed in the specification and are not intended to exclude the possibility that one or more other features, numbers, operations, components, parts, elements, materials or combinations thereof may be present or may be added. As used herein, "/" can be interpreted as "and" or "depending on the circumstances.
In one aspect, the invention provides an iron-fortified yogurt, in some embodiments, comprising at least an iron-containing salt and transglutaminase (TG enzyme), and the mass concentration of the iron-containing salt may be 80mg/kg to 150mg/kg, and the mass concentration of the transglutaminase may be 100mg/kg to 300 mg/kg.
Particularly, the yoghourt containing iron salt can enrich the nutrient elements of the yoghourt, but the addition of the iron salt can influence the taste and stability of the yoghourt. In order to solve the problem caused by adding iron-containing salt, the invention prepares the iron-fortified yoghourt by matching iron-containing salt and transglutaminase (TG enzyme), thereby not only improving the stability of the iron-fortified yoghourt, but also improving the mouthfeel. It should be noted that the addition amount of the iron-containing salt and transglutaminase is required to be appropriate; the iron salt content is too small to achieve the effect of supplementing iron elements, so the concentration of the iron salt can be more than or equal to 80 mg/kg; under the condition of containing iron salt, if the concentration of the transglutaminase is more than 300mg/kg, the firmness and cohesiveness of the iron-fortified yoghourt are lower, and the influence of the increase of the mass concentration of the transglutaminase on the clarification index of the iron-fortified yoghourt is increased firstly and then reduced, which shows that the addition amount of the transglutaminase on the stability of the iron-fortified yoghourt cannot be increased along with the increase of the transglutaminase; when the concentration of the transglutaminase is more than 300mg/kg, the iron-fortified yoghurt has low fineness and affects the mouthfeel; based on the above, the concentration of the iron-containing salt cannot be too high, and if the concentration is too high, the influence of the iron fishy smell of the iron-containing salt with the too high concentration cannot be covered by the transglutaminase with the concentration within 300mg/kg and the influence of the iron-containing salt on the stability of the yoghourt cannot be balanced, so the highest addition amount of the iron-containing salt can be 150 mg/kg; meanwhile, if the concentration of the transglutaminase is less than 100mg/kg, the masking effect on the fishy smell of the iron-containing salt with the concentration of more than 80mg/kg in the iron-fortified yoghourt is not obvious, the mouthfeel of the yoghourt is influenced, and the influence of the iron-containing salt on the stability of the yoghourt cannot be balanced.
Therefore, in order to balance the flavor of the yoghourt and the effect of iron supplement, the mass concentration of the iron-containing salt can be 80mg/kg-150mg/kg, such as 85mg/kg, 100mg/kg, 120mg/kg, 135mg/kg or 147 mg/kg; the mass concentration of transglutaminase may be between 100mg/kg and 300mg/kg, such as 125mg/kg, 130mg/kg, 145mg/kg, 189mg/kg or 248 mg/kg. It will of course be appreciated that some other materials necessary for yoghurt that are contained in iron fortified yoghurt are known in the art.
In another aspect, the present invention provides an iron-fortified yogurt, which in some embodiments comprises at least, by mass, per 1000 parts of raw materials: 0.08 to 0.15 portion of iron-containing salt and 0.1 to 0.3 portion of transglutaminase. For example, it may contain iron-containing salt 0.09 parts, 0.1 parts, 0.12 parts, 0.13 parts, or 0.14 parts, etc.; the transglutaminase may be contained in 0.12 parts, 0.15 parts, 0.2 parts, 0.25 parts, 0.28 parts, or the like.
Specifically, as mentioned above, in the above-mentioned iron-fortified yoghurt, the content of iron-containing salt and transglutaminase has an influence on the stability and taste and flavor of the yoghurt, and in order to balance the taste and flavor and stability, the content of iron-containing salt and transglutaminase needs to be appropriate, which is not described herein again.
Specifically, each 1000 parts of the raw materials can also comprise a sweetening agent and a milk source, and the milk source can comprise raw milk or an emulsion prepared from milk powder and water.
Further, when raw milk is selected as the milk source, 0-90 parts of sweetener and 910-999 parts of raw milk can be included in each 1000 parts of raw materials by mass, namely, 0-90 parts of sweetener, 0.08-0.15 parts of iron-containing salt, 910-999 parts of raw milk and 0.1-0.3 parts of transglutaminase can be included in each 1000 parts of raw materials by mass. For example, the sweetener may be 10 parts, 20 parts, 30 parts, 50 parts, or 80 parts, etc., raw milk may be 920 parts, 930 parts, 950 parts, or 980 parts, etc., iron-containing salt may be 0.09 parts, 0.1 parts, 0.12 parts, or 0.13 parts, etc., and transglutaminase may be 0.15 parts, 0.2 parts, 0.25 parts, etc.
Further, when the milk source type selects the emulsion prepared by milk powder and water, 0 to 90 parts of sweetener, 0.08 to 0.15 part of iron-containing salt, 110 to 130 parts of milk powder and 0.1 to 0.3 part of transglutaminase can be included in each 1000 parts of raw materials by mass. For example, the sweetener may be 10 parts, 20 parts, 30 parts, 50 parts, or 80 parts, etc., the iron-containing salt may be 0.09 parts, 0.1 parts, 0.12 parts, or 0.13 parts, etc., the transglutaminase may be 0.15 parts, 0.2 parts, 0.25 parts, etc., and the powdered milk may be 115 parts, 120 parts, 125 parts, etc. In some embodiments, the balance may be water in its entirety, or the balance water and other additives known in the art, such as stabilizers, in addition to the sweetener, iron-containing salt, milk powder, and transglutaminase described above, per 1000 parts of the starting materials.
Specifically, the milk powder can be skimmed milk powder or whole milk powder or a mixture of the skimmed milk powder and the whole milk powder.
Specifically, the milk source variety can be selected from all edible animal milk sources, for example, the raw milk can be cow raw milk and sheep raw milk; the milk powder can be whole milk powder, whole sheep milk powder, defatted sheep milk powder and defatted cow milk powder.
It should be noted that, regarding the amounts of raw milk and milk, if the amount of raw milk or milk is too small, the prepared yoghurt has the defect of instability, and does not meet the regulation of GB19302 that the amount of raw milk added to the flavored fermented milk or flavored yoghurt is more than or equal to 80%.
Further, in the above iron-fortified yoghurt, the iron-containing salt may be selected from one or more of sodium ferric EDTA, ferric pyrophosphate, ferrous lactate, ferrous gluconate and ferric citrate.
Specifically, in the preparation process of the iron-containing fortified yoghourt, the ionization balance of the yoghourt can be damaged, and the prepared iron-containing fortified yoghourt can generate an unstable state such as whey, so that transglutaminase (TG enzyme) can be added in the preparation process to improve the stability of the yoghourt and the mouthfeel of the iron-fortified yoghourt. The iron-containing salt can be all edible salts containing iron element, and can be selected according to the flavor of the yogurt to be prepared. For example, sodium iron EDTA, ferric pyrophosphate or ferrous lactate may be selected alone, or a combination of sodium iron EDTA and ferric pyrophosphate or a combination of sodium iron EDTA and ferrous lactate; preferably, the EDTA iron sodium is a stable chelate, has no gastrointestinal stimulation and specific duodenal absorption, is tightly combined in the stomach, and is released and absorbed after entering the duodenum.
Further, in the raw materials of the iron-fortified yoghourt, the sweetening agent can be one or more of maltitol, xylitol, erythritol, sucralose, acesulfame potassium, stevioside and white granulated sugar.
Specifically, the sweetener is added to increase the sweetness of the yogurt, the sweetener can be optionally added or not added according to the taste requirement, but the adding amount cannot be too much, if the adding amount is too much, the prepared yogurt is too sweet, the taste is influenced, and the stability of the yogurt is also influenced to a certain extent.
Further, it will be understood by those skilled in the art that the raw materials for preparing the iron-fortified yogurt of the present invention may further comprise a leavening agent in addition to the above-mentioned raw materials, and the kind and content of the leavening agent may be selected according to the actual circumstances, for example, the leavening agent may be YO-MIX883LYO (it is understood that other leavening agents known in the art may be selected as the leavening agent); the amount of the leaven can be selected from 180DCU/T-220 DCU/T. The starter is freeze-dried bacterial powder, and the starter concentration of 180DCU/T-220DCU/T can be converted into 20g/T-40 g/T; the bacterial solution may be added in a conversion manner according to the specific bacterial concentration of the bacterial solution.
Specifically, the starter is selected according to comprehensive factors such as fermentation rate, fermentation cost and the like, and the Danisco yoghurt strain YO-MIX883LYO is preferably selected, can be rapidly fermented, can produce more extracellular polysaccharide, and enables the final product to be smooth and thick in texture.
In another aspect of the present invention, there is provided a method for preparing the above iron-fortified yogurt, which may include, in some embodiments: carrying out heat preservation incubation by using transglutaminase, and mixing with iron-containing salt after the heat preservation incubation is finished.
Specifically, in the preparation method of the iron-fortified yoghurt, the selection of the adding time of the transglutaminase is particularly important for the stability and the taste of the finally obtained stirred-type fortified yoghurt, and the adding time of the transglutaminase can be three: the first method comprises the following steps: adding during fermentation; and the second method comprises the following steps: added with iron-containing salt and then incubated together; and the third is that: adding transglutaminase for incubation and then adding iron-containing salt; the yogurt is added according to the first adding time, so that although the viscosity and the stability of the yogurt are improved, the fineness of the yogurt is greatly influenced, namely the mouthfeel of the yogurt is influenced; the addition is carried out according to the second adding time, although the fishy smell and the fineness can be improved, the stability is not obviously improved; the stability and the taste are both improved to a great extent by adding according to the third adding time. Therefore, in order to balance the taste and stability, the third addition method is preferable, that is, the transglutaminase is added for incubation and then the iron-containing salt is added. It is known from previous studies that transglutaminase contributes to the stability of yogurt containing no iron element, but it has not been found that the stability of yogurt fortified with iron is improved by transglutaminase.
In the invention, the essential raw materials for preparing the yoghourt and the transglutaminase are mixed and incubated at a constant temperature, and then the mixture is mixed with the iron-containing salt after the incubation is finished, and then the mixture is homogenized, sterilized and fermented to obtain the set type iron-fortified yoghourt. It will be understood by those skilled in the art that the materials necessary for preparing yogurt are meant herein to include at least a milk source, but may also include other materials such as typical food additives or sweeteners as described above for preparing iron fortified yogurt, and the like.
In an exemplary embodiment of the preparation method of the present invention, the preparation method of the iron-fortified yogurt using the raw milk-containing iron-fortified yogurt preparation raw material described above may include: mixing raw milk or a mixed solution a of raw milk and a sweetening agent with transglutaminase for incubation at a constant temperature, and mixing with iron-containing salt after incubation at the constant temperature to obtain a mixed solution b; homogenizing and sterilizing the mixed solution b to obtain a mixed solution c; and inoculating a starter to the mixed solution c for fermentation to obtain the set iron-fortified yoghourt.
In another exemplary embodiment of the preparation method of the present invention, the preparation method of iron-fortified yogurt using the above-described iron-fortified yogurt preparation raw material containing powdered milk may include: mixing milk powder with water uniformly to obtain emulsion, mixing the emulsion or the mixed solution a of the emulsion and a sweetening agent with transglutaminase for incubation at a constant temperature, and mixing the mixed solution a with iron-containing salt after incubation at the constant temperature to obtain mixed solution b; homogenizing and sterilizing the mixed solution b to obtain a mixed solution c; and inoculating a starter to the mixed solution c for fermentation to obtain the iron-fortified yoghourt.
Specifically, in the preparation method of the iron-fortified yoghurt, the preparation method of the mixed solution a of raw milk and a sweetener may include: stirring raw milk at 45-55 deg.C for 3-5 min to make sweetener fully dissolve in raw milk; similarly, in the method for preparing the iron-fortified yoghourt by using the milk powder, the process of mixing the milk powder with water to prepare the emulsion can also be the process of stirring for 3min to 5min at the temperature of between 45 and 55 ℃ to accelerate the dissolution of the milk powder; the process of mixing and dissolving the emulsion and the sweetening agent to prepare the mixed solution a can also be stirring for 3min to 5min at the temperature of 45 ℃ to 55 ℃ to accelerate the mixing and dissolving process. In addition, in the method for preparing the iron-fortified yoghourt by using the milk powder, the milk powder and the water can be mutually dissolved, and after the sweetening agent and the water are mutually dissolved, the two can be mixed. It will be appreciated by those skilled in the art that this method of mixing and mixing is not only applicable to the two exemplary embodiments described above, but is also applicable to all of the methods of making iron fortified yoghurts described above.
Further, in the method for preparing the iron-fortified yogurt, the method for homogenizing the mixed solution b comprises the following steps: heating the mixed solution b to 58-65 ℃, and homogenizing under 16-18 Mpa. Specifically, the homogenization aims to reduce fat particles, so that the fat is distributed more uniformly, and the product state is more stable; the heating temperature for homogenizing can be 60 deg.C, 62 deg.C, 64 deg.C, etc.; for the homogenizing pressure, if there is no additive, the homogenizing pressure may be slightly lower, such as zero additive in some embodiments of the present invention, and the homogenizing pressure may be 16Mpa to 18Mpa, such as 16.5Mpa, 17Mpa, or 17.5Mpa, etc. It will be appreciated by those skilled in the art that this homogenization method is not only applicable to the two exemplary embodiments described above, but also to all of the iron fortified yoghurts described above.
Further, in the method for preparing the iron-fortified yogurt, the method of sterilizing the mixed solution b may include: homogenizing the mixed solution b, heating to 90-95 deg.C, such as 92 deg.C, 93 deg.C, 94 deg.C, maintaining at the temperature for 250-300 s, and sterilizing for 260s and 280 s. Specifically, after sterilization under the sterilization condition, the sterilization is more complete, and the product obtained by fermenting the mixed solution b has a better tissue state. Likewise, it will be understood by those skilled in the art that the present sterilization method is not limited to the two exemplary embodiments described above, but is applicable to all of the iron fortified yogurt preparation methods described above.
In the above method for producing the iron-fortified yogurt, the order of homogenization and sterilization may be performed first and then sterilization, or may be performed first and then homogenization.
Further, in the preparation method of the iron-fortified yoghourt, the incubation temperature can be 40-50 ℃, such as 42 ℃, 45 ℃, 47 ℃ and the like, and the incubation time can be 25-35 min, such as 28min, 30min, 32min and the like. Specifically, the transglutaminase has higher activity within the range of 45-55 ℃, and the incubation time is controlled within 25-35 min, so that a good incubation effect can be achieved.
Further, in the method for preparing the iron-fortified yogurt, the method of inoculating the mixed solution c with the starter to ferment to obtain the set-style yogurt may comprise: and cooling the mixed solution c to 42-45 ℃, inoculating a leavening agent, and fermenting for 4.5-6 h. Specifically, the temperature of 42-45 ℃ is the proper fermentation temperature of common fermentation strains, and the fermentation time can be selected from 5h, 5.5h and the like. Likewise, it will be appreciated by those skilled in the art that the parameters of the fermentation do not apply only to the two exemplary embodiments described above, but also to all of the iron fortified yogurt preparation methods described above.
The invention further provides stirred iron-fortified yoghourt, which is obtained by demulsifying the set iron-fortified yoghourt prepared by the preparation method of the iron-fortified yoghourt.
Specifically, the yogurt is classified according to fluidity, and generally divided into set yogurt and stirred yogurt, wherein the set yogurt is jelly-shaped, has very low fluidity, thicker mouthfeel and texture, and higher acidity; the stirred yoghurt is milky, has higher fluidity than set yoghurt and slightly lower acidity; whether the set yogurt is demulsified to prepare the stirred yogurt can be selected according to specific needs.
Further, the method for demulsifying can comprise the following steps: and stirring the obtained set reinforced yogurt for 25-35 min to demulsify. In certain specific exemplary embodiments, the stirring time can be 28min, 30min and 32min, and the casein gel strength can be reduced and the yogurt can be smoother and smoother in the stirring time period of 25min to 35 min. The stirring time is too short, so that the casein gel strength is higher, the yoghourt is unstable, and the casein gel is too dispersed and unstable even if the stirring time is too long.
Furthermore, in the process of preparing the set yogurt into the stirred yogurt by demulsification, additives with different tastes can be added according to the requirements of different tastes, such as fruit taste additives, such as mango juice, strawberry juice and the like; also vegetable taste additives such as spinach juice, tomato juice, etc.; also such as chocolate flavor additives and the like; of course, in order to make the tastes of the yogurt more diverse, the additive may be a mixed additive obtained by mixing the above additives having various tastes.
The set type iron-fortified yoghourt or the stirred type iron-fortified yoghourt prepared by the preparation method of the iron-fortified yoghourt can be refrigerated for 6 to 10 hours at the temperature of between 2 and 6 ℃. Specifically, the yogurt stability can be improved by refrigerating after the preparation is finished, and the refrigerating temperature is generally 2-6 ℃, such as 3 ℃, 4 ℃ and 5 ℃; the refrigeration time is not suitable to be too long or too short, the lactic acid is accumulated, the flavor of the yoghourt is influenced, the refrigeration time is too short, and the effect of improving the stability of the yoghourt is not obvious, so in some embodiments of the invention, the refrigeration time can be 7h, 8h, 9h and the like.
For a better understanding of the present invention, the following further illustrates the contents of the present invention with reference to specific examples, but the contents of the present invention are not limited to the following examples.
In the following examples, the evaluation indexes of the iron-fortified yogurt include the following:
acidity (° T): represents the degree of sourness of the product;
viscosity (cp): representing the viscosity of the sample, measuring the viscosity of the yogurt sample by using a BROOKFIELD viscometer, wherein the temperature of the sample is 4-6 ℃ during the measurement, and the measurement conditions are as follows: number 64 rotor, rotation speed 10RPM, test time 30 seconds; the greater the viscosity, the more viscous the sample.
Firmness (g): representing the hardness of the sample, firmness being the perceived strength of the deformation or penetration of the product by incisors, in the mouth, which is perceived by the pressure of the sample between the teeth or the tongue and the palate; in the following examples, the firmness of the stirred yogurt/set yogurt was measured using a Stable Micro systems texture analyzer, and the greater the firmness, the greater the hardness of the sample, and the easier it was to maintain the original state.
Cohesiveness (g): representing sample cohesion, reflecting the solid bulk and fluency of the sample in the mouth; in the following examples, the cohesion of stirred yogurt/set yogurt was measured using a Stable microsystems texture analyzer, and the larger the cohesion, the stronger the bulk feeling, and the smaller the cohesion, the smoother the drinking.
Iron fishy smell: comparing the strength of the iron fishy smell by tasting with 100 sensory evaluators, wherein the more + the iron smell represents the heavier the iron smell of the sample, the average value of the total number of the 100 sensory evaluators and the number of + is rounded, for example, the average value is 0.5+, and the number is 1 +; if the average value is 0.4+, it is 0.
Clarification index: represents the stability of the sample; in the following examples, a Lumisizer analyzer is used to move sample particles under gravity or centrifugal force by the centrifugal principle, then the sedimentation rate is calculated by observing with near infrared light, and the stability of different samples is evaluated according to the final data by analyzing the separation time of sedimentation and suspension; the lower the clarity index, the higher the sample stability.
Fineness is as follows: comparing the fineness of the yogurt by tasting with 100 sensory evaluators, scoring by the sensory evaluators according to the mouthfeel, wherein the total score is 10 points, taking the average value of the total scores of the 100 sensory evaluators, and rounding off the score, wherein the score is 1 point if the average value is 0.5 point; the average value was 0.4 minutes.
Oscillation experiment: the sample is oscillated in a constant temperature oscillator at the temperature of 25 ℃ and the speed of 170RPM, the oscillation experiment provides an external force for destroying the texture of the yoghourt for the yoghourt sample, and the less the whey is separated out and the more stable the sample is under the same oscillation time.
EXAMPLE 1 preparation of iron-fortified yogurt
In the embodiment of the invention, the sweetener is white granulated sugar, the milk source is raw milk, the ferric salt is EDTA ferric sodium, and the leavening agent is YO-MIX883LYO, and the specific steps are as follows:
(1) mixing materials: weighing 90g of white granulated sugar, adding 910g of raw milk at 45 ℃, and stirring for 3min to obtain a mixed solution a;
(2) and (3) incubation: adding 200mg of TG enzyme into the mixed solution a, incubating for 30 minutes at 45 ℃, adding 120mg of EDTA (ethylene diamine tetraacetic acid) iron sodium after the incubation is finished, and stirring for 3 minutes to obtain mixed solution b;
(3) homogenizing and sterilizing: heating the mixed solution b to 60 ℃, and homogenizing under 16 Mpa; then heating to 90 ℃, keeping for 300s, and finishing sterilization to obtain a mixed solution c;
(5) fermentation: cooling the mixed solution c to 42 ℃, inoculating 30mg of leavening agent YO-MIX883LYO bacterial powder, and fermenting for 6.5h to obtain solidified yogurt;
(5) demulsifying: stirring the set yogurt for 30 minutes to perform demulsification to obtain stirred yogurt;
(6) and (3) refrigerating: and (4) transferring the stirred yoghurt to 4 ℃, refrigerating for 6h, and performing refrigerated after-ripening.
EXAMPLE 2EDTA iron sodium addition amount screening
In the embodiment of the invention, the iron-fortified yogurt prepared by different addition amounts of EDTA (ethylene diamine tetraacetic acid) iron sodium is evaluated from the aspects of acidity, viscosity, firmness, cohesiveness, iron fishy smell, clarification index and the like.
According to the GB14880 supplement announcements: the 15 th publication of the ministry of health in 2012 states that the amount of fortified iron in the fermented milk is 10mg/kg-20mg/kg, and the amount of ferric sodium EDTA that can be added is between 80mg/kg-150mg/kg, calculated as the iron content in ferric sodium EDTA is 13%.
Iron-fortified yogurt was prepared according to the procedure for preparing iron-fortified yogurt in example 1 by setting the amounts of added sodium iron EDTA to 80mg, 120mg (same as in example 1) and 150mg, respectively, and the other procedures and conditions were the same as in example 1, and after the iron-fortified yogurt was refrigerated for 10 hours, various evaluations were performed according to the above-described method, with the results shown in table 1.
TABLE 1 evaluation results of iron fortified yoghurts prepared with different sodium iron EDTA
As shown in table 1, different addition amounts of EDTA iron sodium have no influence on the acidity of the yogurt, but have great influence on the viscosity, the hardness, the cohesiveness, the fishy smell (flavor), the clarification index (stability), and the like of the yogurt; the smaller the addition of EDTA, the higher the viscosity of the yoghurt, the higher the firmness and cohesion, the weaker the fishy smell and the lower the clarification index. However, the amount of sodium iron EDTA added to the iron-fortified yoghurt may be 120mg/kg, considering that the smaller the amount of iron added, the less the iron-supplementing effect.
Example 3 screening of TG enzyme addition method
In the embodiment of the invention, the iron-fortified yoghurt prepared by different TG enzyme adding modes is evaluated from the aspects of acidity, viscosity, firmness, cohesiveness, clarification index, iron fishy smell, fineness and the like.
According to the preparation steps of the iron-fortified yoghourt in the example 1, the addition modes of the TG enzymes are respectively set into four different groups: a first group: no TG enzyme was added; second group: adding TG enzyme during fermentation; third group (same as example 1): adding TG enzyme and incubating for 30 minutes, and then adding EDTA (ethylene diamine tetraacetic acid) iron sodium; and a fourth group: adding the EDTA iron sodium at the same time, and incubating for 30 min; other steps and parameters were the same as in example 1, and the iron-fortified yogurt thus prepared was evaluated in the same manner as described above, and the results are shown in Table 2.
Table 2 evaluation results of iron-fortified yogurt prepared by different TG enzyme addition methods
As shown in table 2, the acidity of the iron-fortified yoghurt prepared by adding TG enzyme is slightly reduced but not obvious compared with that prepared by not adding TG enzyme; the method has great influence on the viscosity, firmness, cohesiveness, clarification index, fishy smell and fineness of the yoghourt; the iron-fortified yoghourt added with the TG enzyme group has a masking effect on the fishy smell; compared with the first group without adding TG enzyme, the second group of the prepared iron-fortified yoghourt has greatly improved viscosity and stability, but has influence on the fineness of the yoghourt; compared with the first group without adding TG enzyme, the third group of prepared iron-fortified yoghourt has the advantages that the viscosity, the firmness and the cohesiveness are improved, and the fineness of the mouth is greatly improved; compared with the first group without adding TG enzyme, the iron-fortified yoghourt prepared by the fourth group has the advantages that the clarification index is not obviously changed, namely the stability is not greatly improved, but the fishy smell and the fineness are improved. Considering that the fineness is very important for the yogurt, a third group of TG enzyme adding modes can be selected.
Example 4 screening of the amount of TG enzyme added
In the embodiment of the invention, the iron-fortified yogurt prepared by adding different amounts of TG enzyme is evaluated from the aspects of acidity, viscosity, firmness, cohesiveness, clarification index, iron fishy smell, fineness and the like.
Evaluation results of the iron-fortified yogurt produced by the procedure of example 1 were shown in Table 3, except that the amounts of TG enzyme added were set to 200mg (same as in example 1), 300mg, 400mg, and 500mg, respectively, and other procedures and conditions were the same as in example 1.
TABLE 3 evaluation results of iron-fortified yoghurts prepared with different amounts of TG enzyme added
As can be seen from table 3 above, different amounts of TG enzyme have little effect on the acidity of the iron-fortified yogurt, and have certain effects on viscosity, firmness, cohesiveness, iron fishy smell, clarification index, and the like. The samples added with the TG enzyme group have the covering effect on the fishy smell; with the increase of the addition amount of the TG enzyme, the viscosity of the iron-fortified yoghourt fluctuates, but the influence is small; both firmness and cohesion decrease; the clarification index of the iron-fortified yoghourt is increased and then reduced along with the increase of the addition amount of the TG enzyme, which indicates that the stability of the yoghourt can not be improved by increasing the addition amount of the TG enzyme; analysis of the fineness of the iron-fortified yoghourt shows that the addition amount of the TG enzyme is increased, so that the fineness of the iron-fortified yoghourt is reduced, but the fluctuation is not obvious. Therefore, 200mg/kg TG enzyme can be selected to prepare the iron-fortified yoghourt.
In conclusion, the iron-fortified yoghourt with good mouthfeel and high stability can be prepared by a treatment mode of adding 120mg/kg of EDTA iron sodium, adding 200mg/kg of TG enzyme and adding TG enzyme before the EDTA iron sodium and incubating for 30 min.
Example 5 set-style yogurt
Heating 999g of raw milk to 45 ℃, adding 200mg of TG enzyme, incubating for 30min at 45 ℃, adding 120mg of EDTA iron sodium, homogenizing the solution at 65 ℃ and 18MPa, sterilizing the solution for 5min at 95 ℃, finally adding a strain YO-MIX883LYO 200DCU/T (30mg of bacterial powder), placing the solution in a thermostat at 43 ℃ for 6h, and preserving the sample at 4 ℃ to obtain the solidified yoghurt.
Set yogurts were subjected to acidity, firmness, cohesiveness, fishy taste and shaking tests according to the methods described above, and the test results are shown in table 4 below.
Table 4 set-style yogurt effect test
As can be seen from table 4 above, the prepared set yoghurt had no whey precipitation or no breaking after 4 days of shaking, indicating that the prepared yoghurt had good stability.
Although the present invention has been described above in connection with exemplary embodiments, it will be apparent to those skilled in the art that various modifications and changes may be made to the exemplary embodiments of the present invention without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (12)
1. The iron-fortified yoghourt is characterized by comprising iron-containing salts and transglutaminase, wherein the mass concentration of the iron-containing salts is 80-150 mg/kg, and the mass concentration of the transglutaminase is 100-300 mg/kg.
2. The iron-fortified yoghourt is characterized by comprising the following raw materials in 1000 parts by mass: 0.08 to 0.15 portion of iron-containing salt and 0.1 to 0.3 portion of transglutaminase.
3. The iron-fortified yogurt of claim 2, further comprising, per 1000 parts of raw materials by mass: 0 to 90 portions of sweetening agent and 910 to 999 portions of raw milk.
4. The iron-fortified yogurt of claim 2, further comprising, per 1000 parts of the raw materials by weight: 0 to 90 portions of sweetening agent and 110 to 130 portions of milk powder.
5. The iron-fortified yogurt of any one of claims 1 to 4, wherein the iron-containing salt is selected from one or more of sodium iron EDTA, ferric pyrophosphate, ferrous lactate, ferrous gluconate, and ferric citrate.
6. The iron-fortified yogurt of claim 3 or 4, wherein the sweetener is selected from one or more of maltitol, xylitol, erythritol, sucralose, acesulfame potassium, stevioside and white sugar.
7. A method of preparing iron-fortified yoghurt according to any one of claims 1 to 6, comprising: carrying out heat preservation incubation by using transglutaminase, and mixing with iron-containing salt after the heat preservation incubation is finished.
8. A method of preparing iron-fortified yogurt according to claim 3, comprising: mixing raw milk or a mixed solution a of raw milk and a sweetening agent with transglutaminase for incubation at a constant temperature, and mixing with iron-containing salt after incubation at the constant temperature to obtain a mixed solution b;
homogenizing and sterilizing the mixed solution b to obtain a mixed solution c;
inoculating a starter to the mixed solution c and fermenting to obtain the set iron fortified yoghourt;
wherein the iron-containing salt is selected from one or more of sodium ferric EDTA, ferric pyrophosphate, ferrous lactate, ferrous gluconate and ferric citrate.
9. A method of preparing iron-fortified yogurt according to claim 4, comprising: mixing milk powder with water uniformly to obtain emulsion, mixing the emulsion or the mixed solution a of the emulsion and a sweetening agent with transglutaminase for incubation at a constant temperature, and mixing the mixed solution a with iron-containing salt after incubation at the constant temperature to obtain mixed solution b;
homogenizing and sterilizing the mixed solution b to obtain a mixed solution c;
inoculating a starter to the mixed solution c and fermenting to obtain the set iron fortified yoghourt;
wherein the iron-containing salt is selected from one or more of sodium ferric EDTA, ferric pyrophosphate, ferrous lactate, ferrous gluconate and ferric citrate.
10. The method of preparing iron-fortified yogurt according to claim 8 or 9, wherein the step of homogenizing the mixed solution b comprises: heating the mixed solution b to 58-65 ℃, and homogenizing under 16-18 Mpa.
11. The method of preparing iron-fortified yoghurt of claim 7, 8 or 9, characterized in that the incubation temperature is 40 ℃ -50 ℃.
12. A stirred iron-fortified yogurt, characterized in that it is obtained by demulsifying a set iron-fortified yogurt produced by the method for producing an iron-fortified yogurt according to any one of claims 7 to 11.
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