CN115474631A - Chia seed plant-based yoghurt block and preparation method thereof - Google Patents
Chia seed plant-based yoghurt block and preparation method thereof Download PDFInfo
- Publication number
- CN115474631A CN115474631A CN202211138258.9A CN202211138258A CN115474631A CN 115474631 A CN115474631 A CN 115474631A CN 202211138258 A CN202211138258 A CN 202211138258A CN 115474631 A CN115474631 A CN 115474631A
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- Prior art keywords
- parts
- chia seed
- powder
- lactobacillus
- yogurt
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Images
Classifications
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- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/533—Longum
-
- 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
- A23V2400/61—Propionibacterium
- A23V2400/623—Shermanii
Abstract
The invention discloses chia seed plant based yoghurt blocks and a preparation method thereof, belonging to the technical field of dairy product preparation. The chia seed plant yoghurt block disclosed by the invention comprises the following raw materials in parts by weight: 20-30 parts of chia seed powder, 40-50 parts of chia seed particles, 80-120 parts of milk powder, 1-3 parts of fungus powder, 4-8 parts of vegetable oil and 20-40 parts of white chocolate. According to the invention, the chia seeds are fused into the yogurt block, so that the yogurt block has richer mouthfeel and is endowed with crispness, and meanwhile, the yogurt block is endowed with multiple antioxidant active substances, so that the product has nutrition and functionality; in addition, the white chocolate is blended into the formula of the yoghourt block, so that the yoghourt block has crisp mouthfeel and multiple taste levels.
Description
Technical Field
The invention relates to chia seed plant based yoghurt block and a preparation method thereof, belonging to the technical field of dairy product preparation.
Background
Chia seed is seed of chia (Silva hispanica L.), has edible history of about five thousand years, is rich in nutrition, and is known as "super food". Chia seeds, which contain 15% -25% protein, 26% -41% carbohydrate and 30% -33% fat, have a polyunsaturated fatty acid content of up to 80% -86% and a ratio of polyunsaturated fatty acids in the omega-6: omega-3 series of about 1:3, are also the highest natural food known to contain alpha-linolenic acid. In addition, the mass fraction of the dietary fiber of chia seeds is 26-35%, which is 3, 9 and 12 times of that of oat, corn and wheat respectively. In 2014, the Qiya seeds are officially approved as new food raw materials in China, which marks that the Qiya seeds have legal status in the application of the Qiya seeds in the food industry in China.
The chia seed can be directly eaten, and can be added into food such as beverage, cookies, bread, yogurt, vegetable salad, etc. to improve its nutritive value. However, once the integrity of chia seeds is destroyed, part of the nutrients, especially omega-3 fatty acids, are lost, and how to fully exert the nutritional and functional properties of chia seeds without destroying the integrity of chia seeds becomes a big problem for the products on the market at present. Patent with application number CN202110610518.7 discloses a chia seed sandwich pearl and a preparation method thereof, wherein the outer skin of the chia seed sandwich pearl is made of cassava starch, water, white granulated sugar and seasonings, the inner core of the chia seed sandwich pearl is made of chia seed, cassava starch, water and white granulated sugar, the chia seed sandwich pearl has the taste similar to that of a sesame sandwich pearl, the peculiar fragrance of chia seed is added, the originality is very ingenious, but the chia seed amount is less, and the nutrient components of chia seed cannot be effectively utilized. The patent with the application number of CN201910144041.0 discloses a preparation method of chia seed oil soft sweets, the soft sweets are prepared from fine granulated sugar, maltose, syrup, lemon juice and chia seed oil, the soft sweets are convenient to carry and are popular among teenagers and children, but greasy taste can be generated due to the fact that the additive amount of chia seed oil is high.
The yoghourt is a popular fermented dairy product, has unique flavor and rich nutrition, and contains active lactic acid bacteria with health care function. However, the transportation and storage of the live bacteria yoghourt require low-temperature conditions, and the shelf life is short. The freeze-dried food can be stored for a long time without adding preservatives, and can retain the original color, fragrance, taste and nutritional ingredients. The freeze drying technology is applied to the field of the yoghourt, the activity states of components such as protein, lipid and the like in the yoghourt can be effectively maintained, the original quality and the health care value of the yoghourt are kept to the maximum extent, and the yoghourt can be transported and stored at normal temperature, has longer quality guarantee period and has good development prospect. The animal basic milk block prepared by the freeze drying technology is the most common preparation technology in the market at present, but the animal basic milk has the problems of thick and greasy taste, single level and incomplete nutrition, and needs to be improved in the aspects of taste and nutrition.
Disclosure of Invention
In order to solve the problems, the chia seed plant yoghurt block and the preparation method thereof are provided, the chia seed with rich nutrition is used as the main material of the fermented yoghurt, soluble dietary fiber of the chia seed is dissolved in water, and absorbs a large amount of water to swell into a colloidal substance, so that satiety can be generated, the yoghurt block can be endowed with unique faint scent of the chia seed, the nutritive value of the yoghurt block is increased, and the prepared yoghurt block is crisp in taste and rich in nutrition.
The invention aims to provide chia seed plant yoghurt blocks which comprise the following raw materials in parts by weight: 20-30 parts of chia seed powder, 40-50 parts of chia seed particles, 80-120 parts of milk powder, 1-3 parts of fungus powder, 4-8 parts of vegetable oil and 20-40 parts of white chocolate.
In one embodiment, the milk powder comprises one or more of whole milk powder, skim milk powder, partially skim milk powder, and modified milk powder.
In one embodiment, the bacterial powder is a fermented yogurt bacterial powder comprising lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus delbrueckii subsp bulgaricus, lactobacillus acidophilus, bifidobacterium lactis, lactobacillus delbrueckii subsp lactis, lactobacillus casei, lactobacillus paracasei, lactobacillus helveticus, bifidobacterium bifidum, bifidobacterium animalis, bifidobacterium lactis, bifidobacterium longum, bifidobacterium breve, bifidobacterium adolescentis, lactobacillus fermentum, lactobacillus rhamnosus, lactobacillus reuteri, lactobacillus formates, lactobacillus plantarum, lactobacillus lactis lipolyticus, lactobacillus lactis diacetyl subsp lactis, lactobacillus lactis subsp lactis, propionibacterium fischeri subsp.
In one embodiment, the chia seed powder has a mesh size of 80 to 100 mesh, preferably 100 mesh.
In one embodiment, the vegetable oil comprises one or more of coconut oil, palm oil, sunflower oil, olive oil.
In one embodiment, the yogurt block comprises the following raw materials in parts by weight: 30 parts of chia seed powder, 40 parts of chia seed particles, 100 parts of milk powder, 1 part of fungus powder, 4 parts of vegetable oil and 40 parts of white chocolate.
In one embodiment, the yogurt block comprises the following raw materials in parts by weight: 20 parts of chia seed powder, 40 parts of chia seed particles, 80 parts of milk powder, 1 part of fungus powder, 4 parts of vegetable oil and 40 parts of white chocolate.
The invention also aims to provide a preparation method of the chia seed plant yoghurt block, which comprises the following steps:
(1) Uniformly mixing chia seed powder and milk powder in a container, stirring and brewing with boiled water, cooling to 50-60 ℃, and discharging bubbles; adding the bacterial powder, uniformly stirring, and fermenting for 5-8 h in a fermentation machine; placing the fermented yoghourt in a refrigerator at 4 ℃, standing for 2-6 h to produce fragrance;
(2) Adding chia seed particles into the yogurt produced in the step (1), and stirring until the chia seed particles do not hang on the wall or sink; then transferring the yogurt blocks into a mold, freezing the yogurt blocks at the temperature of-20 ℃ until the centers of the yogurt blocks are completely solidified, and transferring the yogurt blocks into a freeze dryer at the temperature of-50 to-60 ℃ for freeze drying;
(3) And (3) pouring the melted white chocolate on the frozen yogurt block obtained in the step (2), freezing and solidifying to obtain the plant-based yogurt block.
In one embodiment, the aroma-producing time of step (1) is 2 to 4 hours, preferably 4 hours.
In one embodiment, the temperature of the lyophilization in step (3) is between-20 and-30 ℃.
The invention has the beneficial effects that:
(1) The plant-based freeze-dried yogurt block prepared by the invention is rich in dietary fiber, high-quality protein, calcium, iron and more than ten antioxidants, has higher nutritional value than the traditional yogurt block, and contains 2-2.5 times of protein of the traditional yogurt block.
(2) The product adopts a freeze-drying method, and the chia seeds are innovatively fused into the yogurt block, so that the yogurt block has richer mouthfeel and is endowed with crispness; in addition, the white chocolate is blended into the formula of the yoghourt block, so that the yoghourt block has crisp mouthfeel and multiple taste levels; in addition, chia seeds in the raw materials are rich in protein and omega-3 polyunsaturated fatty acid and have various antioxidant active substances, so that the product has nutrition and functionality. The freeze-drying process is adopted to reduce the water content of the product, effectively inhibit the growth of microorganisms in the dairy product, and effectively prolong the shelf life by matching with the vacuum packaging in the later stage.
Drawings
FIG. 1 is a graph of fermented samples of yogurt prepared in example 1 and comparative example 1 of the present invention; the left side view is example 1 and the right side view is comparative example 1.
Detailed Description
The following description is of preferred embodiments of the invention, and it is to be understood that the embodiments are for the purpose of illustrating the invention better and are not to be taken in a limiting sense.
1. Determination of nutrient composition in the present invention
Protein reference GB 5009.5-2016 (determination of protein in food), fat reference GB 5009.6-2016 (determination of fat in food), carbohydrate reference GB 5009.8-2016 (determination of fructose, glucose, sucrose, maltose and lactose in food), and sodium reference GB 5009.91-2017 (determination of potassium and sodium in food).
2. Determination of microbial colony count
Coliform bacteria reference GB 4789.3-2016 food microbiology test coliform bacteria count, salmonella reference GB 4789.4-2016 food microbiology test salmonella test, staphylococcus aureus reference GB 4789.10-2016 food microbiology test Staphylococcus aureus test, and mold reference GB 4789.15-2016 food microbiology test mold and yeast count.
The milk powder is Niu Quanzhi sweet milk powder which is purchased from Menggu European Mongolian milk products, LLC;
the mixed bacterial powder is yoghourt fermentation powder (30 bacteria) purchased from Beijing Chuanxiu International trade company Limited: the main ingredients are as follows: maltodextrin, YF-L812 (Lactobacillus bulgaricus, streptococcus thermophilus), G025a (Lactobacillus delbrueckii subsp. Bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, bifidobacterium lactis), YO32.22 (Streptococcus thermophilus, lactobacillus delbrueckii subsp. Bulgaricus, lactobacillus delbrueckii subsp. Lactis, lactobacillus casei, lactobacillus paracasei, lactobacillus acidophilus, lactobacillus helveticus, bifidobacterium bifidum, bifidobacterium animalis, bifidobacterium lactis, bifidobacterium longum, bifidobacterium breve, bifidobacterium adolescentis, lactobacillus fermentum, lactobacillus rhamnosus, lactobacillus reuteri, lactobacillus griffii, lactobacillus plantarum, lactobacillus lactis lipolyticus, lactobacillus diacetyl subsp. Lactis, lactobacillus lactis subsp. Lactis, lactobacillus helveticus), bifidobacterium lactis BB-12, lactobacillus acidophilus HN001.
Example 1
A plant-based freeze-dried yogurt block comprises the following components: 70 parts of chia seed particles, 100 parts of milk powder, 1 part of mixed bacteria powder, 4 parts of coconut oil and 40 parts of white chocolate.
The preparation method comprises the following steps:
1 part by weight of 1 g; taking 30g of chia seed particles, crushing the chia seed particles by using an ultrafine grinder, and sieving the crushed chia seed particles by using a 100-mesh sieve to obtain powder with uniform fineness; then mixing chia seed powder and 100g of whole sweet milk powder in a pre-sterilized preservation box, stirring and brewing with 80ml of boiled water, cooling to 50 ℃, and beating the preservation box to remove large bubbles in the preservation box; and adding 1g of mixed bacterial powder into the preservation box, stirring to uniformly disperse the mixed bacterial powder in the mixed liquid, and fermenting for 5 hours in a fermentation machine. Transferring the fermented yogurt into a refrigerator at 4 deg.C, standing for 4 hr until the mixed bacteria powder produces aroma (see figure 1);
adding 40g of chia seed particles into the yogurt after producing fragrance, and stirring by using a stirrer until the chia seeds are not hung on the wall or sink; transferring to a square mold of 2cm x 2cm, and freezing overnight in a refrigerator at-20 deg.C until the center of the cube is completely solidified; then transferring the mixture into a freeze dryer for freeze drying for 48 hours at the temperature of minus 50 ℃ for later use;
brushing 4g of coconut oil on the inner wall of a 200ml glass cup, adding 40g of white chocolate, and then putting the glass cup into a hot water bath at 60 ℃ for melting; pouring melted white chocolate on the freeze-dried plant-based yoghurt block, immediately transferring the block to a refrigerator at the temperature of-20 ℃, obtaining the plant-based freeze-dried yoghurt block after the white chocolate is solidified, and then carrying out vacuum packaging on the product by using a vacuum machine.
The protein content of the plant-based freeze-dried yogurt block prepared in this example is about 4 times that of the common yogurt in the market, and the fat content is about 1.5 times that of the common yogurt in the market; and meets the limit of pathogenic bacteria in national standard food for food safety GB 29921-2013.
Table 1 is a table of the nutritional ingredients of chia seed formula plant yogurt nuggets prepared in example 1
TABLE 2 sanitation index of chia seed formula plant based yoghurt pieces
Comparative example 1 optimization of the yogurt preparation Process
Taking 30g of chia seed particles, and crushing the chia seed particles by using an ultrafine crusher; then mixing the crushed chia seed powder and 100g of milk powder in a pre-sterilized preservation box, brewing and stirring with boiled water, then cooling to 50 ℃, and beating the preservation box to remove large bubbles in the preservation box; and adding 1g of mixed bacterial powder into the preservation box, stirring to uniformly disperse the mixed bacterial powder in the mixed liquid, and fermenting for 5 hours in a fermentation machine. Transferring the fermented yogurt into a refrigerator at 4 ℃, and standing for 4h to make the mixed bacterial powder produce fragrance.
Table 3 yogurt morphological characteristics of example 1 and comparative example 1
Comparative example 2 optimization of the yoghurt aroma-producing time in the yoghurt fermentation stage
Taking 30g of chia seed particles, crushing the chia seed particles by using a superfine crusher, and sieving the chia seed particles by using a 100-mesh sieve to obtain powder with uniform fineness; then mixing chia seed powder and 100g of milk powder in a pre-sterilized preservation box, brewing and stirring with boiled water, then cooling to 50-60 ℃, and beating the preservation box to remove large bubbles in the preservation box; and adding 1g of mixed bacterial powder into the preservation box, stirring to uniformly disperse the mixed bacterial powder in the mixed liquid, and fermenting for 5 hours in a fermentation machine. The fermented yoghurt was transferred to a refrigerator at 4 ℃ and the aroma-forming time was varied, the results being shown in table 4.
TABLE 4 yogurt flavors at different time aroma production times
Fragrance production experiments show that the chia seed flavor substance and the yoghourt flavor substance can reach balance in 4 hours.
Comparative example 3 optimization of the ratio of milk powder to chia seed powder in the yogurt fermentation stage
The preparation method of the plant-based yogurt is the same as that of example 1, except that the addition amount and the ratio of the milk powder to the chia seed powder are different in the yogurt fermentation stage, which is specifically shown in table 5.
TABLE 5 milk powder and chia seed powder in different proportions
TABLE 6 mouthfeel of yoghurts prepared with milk powder and chia seed powder in different proportions
As can be seen from the data in table 6, chia seed powder: the proportion of the milk powder is 2:8 which is most suitable, the prepared yoghourt has clear flavor of chia seed without covering the taste of the yoghourt, and the yoghourt has better solidification quality.
Comparative example 4
Preparing a yogurt block according to example 1, fixing the addition amount of fermented yogurt to 30g, changing the addition amount of chia seed particles, and stirring the mixture with a stirrer until the chia seed particles do not hang on the wall or sink; transferring to a square mold of 2cm x 2cm, and freezing in a refrigerator at-20 deg.C overnight until the center of the cube is completely solidified; then transferred to a freeze dryer for freeze drying at-50 ℃ for 48h for sensory evaluation, and the results are shown in Table 7:
TABLE 7 yogurt Block quality formed from chia seed particles and yogurt in different proportions
As can be seen from the above table, chia seed particles: the ratio of the raw materials of the yoghourt is 1:5 which is the most appropriate ratio, and the prepared yoghourt block has complete surface and crisp texture.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by one skilled in the art without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (10)
1. The chia seed plant yoghurt block is characterized by comprising the following raw materials in parts by weight: 20-30 parts of chia seed powder, 40-50 parts of chia seed particles, 80-120 parts of milk powder, 1-3 parts of fungus powder, 4-8 parts of vegetable oil and 20-40 parts of white chocolate; the chia seed powder is prepared by crushing and grinding chia seed particles.
2. The chia seed plant-based yogurt block of claim 1, wherein the chia seed powder has a mesh size of 80 to 100 mesh.
3. The chia seed plant-based yoghurt piece of claim 1, comprising the following raw materials in parts by weight: 30 parts of chia seed powder, 40 parts of chia seed particles, 100 parts of milk powder, 1 part of fungus powder, 4 parts of vegetable oil and 40 parts of white chocolate.
4. The chia seed plant-based yoghurt piece of claim 1, comprising the following raw materials in parts by weight: 20 parts of chia seed powder, 40 parts of chia seed particles, 80 parts of milk powder, 1 part of fungus powder, 4 parts of vegetable oil and 40 parts of white chocolate.
5. The chia-seed vegetable-based yoghurt bar as claimed in claim 1, wherein the vegetable oil comprises one or more of coconut oil, palm oil, sunflower oil, olive oil.
6. The chia seed plant-based yoghurt piece of claim 1, wherein the milk powder comprises one or more of whole milk powder, skim milk powder, partially skim milk powder, and modified milk powder.
7. The chia seed plant-based yoghurt block of claim 1, wherein the bacterial powder is yoghurt-fermenting bacterial powder comprising lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus delbrueckii subsp bulgaricus, lactobacillus acidophilus, bifidobacterium lactis, lactobacillus delbrueckii subsp lactis, lactobacillus casei, lactobacillus paracasei, lactobacillus helveticus, bifidobacterium bifidum, bifidobacterium animalis, bifidobacterium lactis, bifidobacterium longum, bifidobacterium breve, bifidobacterium adolescentis, lactobacillus fermentum, lactobacillus rhamnosus, lactobacillus reuteri, lactobacillus formaticus, lactobacillus plantarum, lactococcus lactis subsp lipide, lactococcus lactis diacetyl, lactococcus lactis subsp lactis, propionibacterium fischeri subsp.
8. A method of making chia seed plant-based yoghurt piece according to any one of claims 1 to 7, characterized in that it comprises the steps of: (1) Uniformly mixing chia seed powder and milk powder in a container, stirring and brewing with boiled water, cooling to 50-60 ℃, and discharging bubbles; adding the bacterial powder, uniformly stirring, and fermenting for 5-8 hours in a fermentation machine; placing the fermented yoghourt in a refrigerator at 4 ℃, standing for 2-6 h to produce fragrance;
(2) Adding chia seed particles into the yogurt produced in the step (1), and stirring until the chia seed particles do not hang on the wall or sink; then transferring the yogurt blocks into a mold, freezing the yogurt blocks at the temperature of-20 ℃ until the centers of the yogurt blocks are completely solidified, and transferring the yogurt blocks into a freeze dryer at the temperature of-50 to-60 ℃ for freeze drying;
(3) And (3) pouring the melted white chocolate on the frozen yogurt block obtained in the step (2), freezing and solidifying to obtain the plant-based yogurt block.
9. The method according to claim 9, wherein the aroma-producing time of step (1) is 2 to 4 hours.
10. The method according to claim 9, wherein the temperature of the lyophilization in step (3) is-20 to-30 ℃.
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| CN112715656A (en) * | 2020-12-28 | 2021-04-30 | 光明乳业股份有限公司 | Chocolate yogurt block and preparation method thereof |
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- 2022-09-19 CN CN202211138258.9A patent/CN115474631A/en active Pending
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| KR20110106677A (en) * | 2010-03-23 | 2011-09-29 | 농업협동조합중앙회 | Method for preparing yoghurt containing chia seeds and the product obtained therefrom |
| CN104509589A (en) * | 2013-09-30 | 2015-04-15 | 内蒙古伊利实业集团股份有限公司 | Yogurt added with chia seeds, and preparation method thereof |
| CN104509588A (en) * | 2013-09-30 | 2015-04-15 | 内蒙古伊利实业集团股份有限公司 | Natural stable yogurt and preparation method thereof |
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