CN115868536A - Preparation method of thick fruit paste yoghourt - Google Patents
Preparation method of thick fruit paste yoghourt Download PDFInfo
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Abstract
The invention provides a preparation method of thick fruit paste yoghourt, which comprises the following steps: 1) Preparing fermented milk from the raw materials for fermented milk; 2) Demulsifying the fermented milk, separating whey to obtain high-concentration fermented milk and whey respectively; preparing glue solution by using pectin, starch and whey; 4) Mixing the high-concentration fermented milk and the glue solution, homogenizing, cooling to 0-20 deg.C, and preparing a glue-milk mixed solution; adding the fruit paste into a premixing tank with nitrogen protection and the temperature pre-controlled at 0-4 ℃ for stirring, then mixing the fruit paste and the mixed liquid of the latex through an online dynamic mixing device to obtain a primary mixture, pouring the primary mixture into a first mixing tank from the online dynamic mixing device, and pouring the primary mixture from the first mixing tank to a second mixing tank to obtain inverted mixed yoghourt; sterilizing; and (6) filling. The thick fruit paste yoghourt obtained by the preparation method disclosed by the invention is high in protein content, uniform in fruit paste content in a single package, high in shelf stability, good in taste and stable in quality.
Description
Technical Field
The invention relates to the field of yogurt, and in particular relates to a preparation method of thick fruit paste yogurt.
Background
The yoghourt is a dairy product prepared by taking milk and the like as raw materials, sterilizing, adding lactic acid bacteria for fermentation, cooling and filling, has more varieties in the market at present, and is popular with consumers. The thick yoghurt occupies a place in the yoghurt field due to the unique taste, and the popularity of the thick yoghurt in the market is also rising recently. The fruit puree yoghurt is also very popular with consumers due to its delicious flavor.
However, thick fruit paste yoghourt is rarely available in the market at present. The inventors have intensively studied this, and found that the following problems are liable to occur in the preparation of thick puree yogurts. The thick yoghourt usually has high protein content, the acidity can hardly reach the standard only by the fermentation of strains, and even the fermentation is stopped because of the overhigh protein. In addition, the traditional fruit puree adding mode is that the fruit puree is independently sterilized and then is added into the yoghourt on line, and at the moment, due to factors such as equipment fluctuation, the adding amount is difficult to be accurately controlled, so that the taste difference of a single product bag in batches is caused. The fruit paste belongs to a product obtained by directly pulping fruits, the phenomena of layering and instability are easy to occur, particularly when various fruit pastes are used, the product is easy to be uneven due to the online adding process, the phenomenon that only fruit juice or only fruit pulp is mixed in a single package is caused, the shelf life stability problem is easy to exist, and even complaints are called.
Therefore, the inventor thinks of solving the problems existing in the prior art by improving the process so as to prepare the thick fruit paste yoghourt with uniform fruit paste content in a single package, high shelf stability, good taste and stable quality.
Disclosure of Invention
Technical problem to be solved
The invention aims to provide a preparation method of thick fruit paste yoghourt, which has the advantages of high protein content, uniform fruit paste content in single bags, high shelf stability, good taste and stable quality.
Technical scheme for solving problems
According to one aspect of the invention, the preparation method of the thick fruit paste yoghourt comprises the following steps:
1) Preparing fermented milk: preparing fermented milk from the raw materials for fermented milk;
2) Demulsification of fermented milk: demulsifying the fermented milk, separating whey, and respectively obtaining high-concentration fermented milk and whey;
3) Preparing glue solution: preparing glue solution by using pectin, starch and whey;
4) Preparing a mixed liquid of the latex: mixing the high-concentration fermented milk and the glue solution, homogenizing, cooling to 0-20 deg.C, and preparing a glue-milk mixed solution;
5) Mixing the fruit paste and the mixed liquid of the latex: adding the fruit paste into a premixing tank with nitrogen protection and the temperature pre-controlled at 0-4 ℃ for stirring, then mixing the fruit paste and the mixed liquid of the latex through an online dynamic mixing device to obtain a primary mixture, pouring the primary mixture into a first mixing tank from the online dynamic mixing device, and pouring the primary mixture from the first mixing tank to a second mixing tank to obtain inverted mixed yoghourt;
6) Sterilizing;
7) And (6) filling.
Preferably, the raw materials for the fermented milk comprise the milk for ingredients, sweet substances, agar, gellan gum and strains for fermentation.
Preferably, the ingredient milk is cow's milk.
Preferably, the sweet-tasting substance is selected from sweeteners and sugars,
the sweetener is preferably xylitol, maltitol, erythritol, sucralose, neotame, acesulfame potassium,
the saccharide is preferably fructose syrup and white sugar, more preferably white sugar.
Preferably, the species for fermentation is streptococcus thermophilus and lactobacillus bulgaricus.
Preferably, the 1) preparation of fermented milk comprises the steps of:
adding a part of the milk for ingredients into the material dissolving tank, and heating to 50-55 ℃;
adding sweet substance, agar and gellan gum, shearing and stirring for 15-20min, adding the rest milk, heating to 90-98 deg.C, maintaining for 3-10min, and cooling to fermentation temperature;
adding fermentation strain, stirring for 10-15min, and fermenting for 5-8 hr until the final acidity is 72-95 ° T.
Preferably, the preparation of the 3) glue solution comprises the following steps:
melting pectin with the whey obtained in step 2) at 70-85 ℃;
cooling to 50-60 deg.C, adding starch, and melting;
stirring under high shear for 15-20min;
cooling to 0-20 deg.C.
Preferably, the preparation of the 4) latex mixed solution comprises the following steps:
uniformly mixing the high-concentration fermented milk and the glue solution through a static mixer, homogenizing, and then pumping into a tank to be filled;
stirring for 5-15min;
cooling to 0-20 deg.C.
Preferably, the 6) sterilization process is as follows: 110 ℃ and 4s or 95 ℃ and 300s.
Preferably, in the step 5), the tank-reversing circulation mixing is performed back and forth between the first mixing tank and the second mixing tank.
Advantageous effects
According to the process disclosed by the invention, the obtained thick fruit paste yoghourt is high in protein content, uniform in fruit paste content in single bags, high in shelf stability at normal temperature, good in taste and stable in quality.
Detailed Description
Hereinafter, the present invention will be described in more detail with reference to specific embodiments for further illustrating technical features, objects and advantageous effects of the present invention, but the scope of the present invention is not limited thereto.
The raw materials and equipment used in the invention are all the raw materials and equipment which are commonly used in the field if not specifically stated, and the method used in the invention is all the conventional method in the field if not specifically stated.
According to one embodiment of the invention, a preparation method of thick fruit paste yoghourt is provided, which comprises the following steps:
1) Preparing fermented milk: preparing fermented milk from the raw materials for fermented milk;
2) Demulsification of fermented milk: demulsifying the fermented milk, separating whey to obtain high-concentration fermented milk and whey respectively;
3) Preparation of glue solution: preparing glue solution by using pectin, starch and whey;
4) Preparing a latex mixed solution: mixing the high-concentration fermented milk and the glue solution, homogenizing, cooling to 0-20 deg.C, and preparing a glue-milk mixed solution;
5) Mixing the fruit paste and the mixed liquid of the latex: adding the fruit paste into a premixing tank with nitrogen protection and the temperature pre-controlled at 0-4 ℃ for stirring, then mixing the fruit paste and the mixed liquid of the latex through an online dynamic mixing device to obtain a primary mixture, pouring the primary mixture into a first mixing tank from the online dynamic mixing device, and pouring the primary mixture from the first mixing tank to a second mixing tank to obtain inverted mixed yoghourt;
6) Sterilizing;
7) And (6) filling.
Specifically, the 1) preparation of the fermented milk comprises the following steps:
adding a part of the milk for ingredients into the material melting tank, and heating to 50-55 ℃;
adding sweet substance, agar and gellan gum, shearing and stirring for 15-20min, adding the rest milk, heating to 90-98 deg.C, maintaining for 3-10min, and cooling to fermentation temperature;
adding fermentation strain, stirring for 10-15min, and fermenting for 5-8 hr until the final acidity is 72-95 ° T.
The portion of the ingredient milk may comprise 50-65% by weight of the total ingredient milk.
And 2) breaking the fermented milk, stirring for 3-5min by using a conventional process, such as a frame stirring mode, inverting the fermented milk by using a smoothing pump to break the milk, and separating whey in the yoghourt by using a centrifugal mode and/or a membrane filtration mode, such as a 200-280-mesh filter screen roller centrifuge, at 4000-6000r/min to respectively obtain high-concentration fermented milk and whey for later use.
The preparation of the glue solution 3) comprises the following steps:
melting pectin with the whey obtained in step 2) at 70-85 ℃;
cooling to 50-60 deg.C, adding starch, and melting;
stirring under high shear for 15-20min;
cooling to 0-20 deg.C.
In the invention, whey is used for dissolving pectin instead of conventional ingredient water. The stabilizer is backfilled into the yoghourt without introducing other external water, so that the yoghourt can be concentrated, high protein is realized, more nutrient substances are reserved, and the yoghourt is more thick, thick and stable.
The protein content of the fruit paste yoghourt which is prepared by using conventional mixing water for mixing is usually 3.1-3.5 percent in percentage by weight, while the protein content of the thick fruit paste yoghourt can reach 6-8 percent.
In the invention, the starch is pre-gelatinized by melting the starch with the whey pectin mixed solution at 50-60 ℃ in the step 3), and then the starch is further sheared and broken in the sterilization process and the mechanical conveying process, so that the smoothness of the product is improved, and the mouthfeel is further improved. If the material is melted too early, the starch is easy to be excessively crushed, and the mouthfeel is affected.
The preparation of the latex mixed liquid of 4) comprises the following steps:
uniformly mixing the high-concentration fermented milk and the glue solution through a static mixer, homogenizing, and then pumping into a tank to be canned;
stirring for 5-15min;
cooling to 0-20 deg.C.
In the step 5), the premixing tank is protected by positive pressure nitrogen filling, and the temperature is controlled to be 0-4 ℃ in advance. The reason is that the oxidation browning of the fruit paste is accelerated by contacting with air, the flavor and the taste of the product are affected, so that the fruit paste is ensured to be added under the condition of low temperature and oxygen isolation in the adding process, and the premixing tank is protected by positive pressure nitrogen filling, so that the added fruit paste can be ensured to be low temperature and oxygen isolation, the oxidation of fruit components can be reduced, and the nutritional components of the fruits can be greatly reserved.
In the invention, a special process of fruit paste oxygen-insulating premixing, online addition and circulating mixing is adopted. Namely, one or more fruit purees are proportionally and compositely put into a premixing tank with positive pressure nitrogen charging protection and temperature pre-controlled at 0-4 ℃ according to requirements to be mixed, then the mixed fruit puree and latex mixed liquid is processed by an online dynamic mixing device to obtain a preliminary mixture, then the preliminary mixture is poured into a first mixing tank A from the online dynamic mixing device, and then the mixture is poured into a second mixing tank B from the first mixing tank A to obtain the yogurt after pouring and mixing. And, the tank-pouring circulation mixing is carried out back and forth between the first mixing tank and the second mixing tank as required, that is, the operation is repeated for a plurality of times from the second mixing tank B to the first mixing tank A and from the first mixing tank A to the second mixing tank B.
For mashed fruit yoghourt, mashed fruit plays a role in increasing the mouthfeel and improving the flavor in the yoghourt, but the conventional processes are mostly on-line adding and mixing, and have high technical requirements on equipment precision and equipment fluctuation. For the fruit paste yoghourt with the core bright spots of the product as the fruit paste components and the addition amount of the fruit paste, if the fruit paste is not uniformly mixed, the quality stability of the product is influenced. The fruit paste raw material is unstable, easy to layer and uneven, and the problem that the fruit paste settles at the bottom of the tank or at the end of the pipeline is easy to occur in the yoghourt only by means of online addition, so that the pipeline and equipment are blocked, and the product quality is inconsistent. The invention solves the problems in the prior art by adopting the specific process of the oxygen-isolated premixing, the online adding and the circular mixing of the fruit puree, realizes the flowing mixing and the flowing feeding and avoids the aggregation and the sedimentation of the fruit puree.
The thick fruit paste yoghourt prepared according to the invention solves the problems that the taste of the product is easy to change greatly in the normal-temperature shelf life, such as the product generates oxidation flavor, and the stability such as water separation in the shelf life is high in the prior art, and can obtain the thick fruit paste yoghourt with good taste and stable quality.
The 6) sterilization process comprises the following steps: 110 ℃ and 4s or 95 ℃ and 300s.
In the invention, the first mixing tank or the second mixing tank can be sterilized according to the requirement, namely, the first mixing tank or the second mixing tank is sterilized after the tank-pouring circulation mixing is completed. For example, the preliminary mixture is poured from the on-line dynamic mixing device into a first mixing tank, and then poured from the first mixing tank to a second mixing tank, and then the pouring circulation mixing is completed, and then the yogurt in the second mixing tank is sterilized. Or, according to the situation, the yogurt is further rewound from the second mixing tank to the first mixing tank, the rewound circulation mixing is completed, and then the yogurt in the first mixing tank is sterilized.
In the present invention, the raw material for fermented milk may include ingredient milk, sweetener, agar, gellan gum, and fermentation bacteria.
In the invention, the milk is preferably used as the milk for ingredients and used as a main base material for fermentation, on one hand, the milk provides a carbon source, a nitrogen source and trace elements for the growth of fermentation microorganisms, and on the other hand, the milk provides various nutrient substances and the unique silky mouthfeel and texture of the milk.
According to the invention, white granulated sugar is preferably used to provide a sweet feeling to the whole product, lactic acid generated in the fermentation process is balanced, the sweet and sour balance of the product is realized, and meanwhile, the white granulated sugar provides soluble solids, so that the product stability can be improved.
In the invention, pectin, agar, gellan gum and starch play a role of a stabilizer of the product, and through the mutual compounding of the four stabilizers, fermented milk protein molecules can be uniformly distributed in a system, protein flocculation is effectively prevented, and the thick feeling and the stable state of the product are realized.
The pectin may be one commonly used in the yogurt field, and may be, for example, a high-fat pectin.
The agar may be agar commonly used in the yogurt art, and may be, for example, low temperature quick dissolving agar.
The gellan gum may be one commonly used in the yogurt field, and may be, for example, a high acyl gellan gum.
The starch can be starch commonly used in the field of yogurt, and can be one or more of corn starch, tapioca starch and potato starch, or one or more of modified starch subjected to chemical modification, such as acetylated distarch phosphate, hydroxypropyl distarch phosphate, and the like. Acetylated distarch phosphate was used in the examples and comparative examples of the invention.
The fruit paste provides better mouthfeel and flavor for the product, endows the product with fruity flavor and special mouthfeel, and simultaneously ensures balanced and healthy nutrition on the basis of the nutrition of the yoghourt. The fruit paste adopted in the embodiments and the comparative examples of the invention is the pear paste, but is not limited to the pear paste, and can be fruit products such as banana paste, blueberry paste, apple paste, peach paste, mango paste and the like, vegetable products such as spinach paste, broccoli paste, carrot paste and the like, and also fruit and vegetable composite products such as blueberry spinach paste, carrot mango paste and the like.
The fermentation strain is used for fermenting milk or reconstituted milk (reconstituted milk) to form yogurt, and gives the product a fermented flavor.
According to a very preferred embodiment of the invention, the content of the main ingredients in the puree yoghurt comprises, in parts by weight:
according to a particularly preferred embodiment of the invention, the fermenting species are Streptococcus thermophilus and Lactobacillus bulgaricus.
In the invention, the dosage of the strain is determined according to the type of the strain for fermentation, and the fermentation time is controlled, usually for 5-8h, so that the end-point acidity is 72-95T. The fermentation temperature can be determined as required, and the range of 42-44 ℃ is adopted in the invention.
Examples
Embodiments of the present invention will be described in more detail below by way of examples and comparative examples.
In the following examples and comparative examples, all the raw materials used were those conventional in the art.
Example 1
Formulation constitution of the product
The preparation method comprises the following steps:
1) Preparing fermented milk: adding 400g of milk into a material melting tank, heating to 50 ℃, adding weighed white granulated sugar, agar and gellan gum, shearing and stirring for 15min, adding the rest 400g of milk to a constant volume, heating to 95 ℃, preserving heat for 5min, and sterilizing. Cooling the sterilized milk to 42 deg.C, adding Streptococcus thermophilus and Lactobacillus bulgaricus, stirring for 10min, and fermenting. The fermentation time is 6h, and the end point acidity is 80 DEG T.
2) Demulsifying fermented milk: stirring the fermented milk for 5min by frame stirring, performing tank inversion demulsification on the fermented milk by using a smoothing pump, and separating whey by using a 200-mesh filter screen roller centrifuge at 5000r/min to obtain high-concentration fermented milk and whey respectively.
3) Preparing glue solution: dissolving pectin with above whey at 80 deg.C, cooling to 50 deg.C, adding starch, stirring under high shear for 15min, and cooling to 15 deg.C.
4) Preparing a mixed liquid of the latex: mixing the high concentrated fermented milk and the glue solution uniformly by a static mixer, homogenizing, filling into a can, stirring for 10min, and cooling to 15 ℃.
5) The process comprises the following steps of oxygen-insulating premixing of fruit paste, online addition and circular mixing: thawing commercially available frozen pear puree at 0-4 ℃, adding the thawed pear puree into a premixing tank filled with nitrogen and protected by positive pressure, wherein the temperature is controlled to be 0-4 ℃ in advance, carrying out frame type stirring, then enabling a fruit puree and latex mixed solution to pass through an online dynamic mixing device to obtain a preliminary mixture, pouring the preliminary mixture into a first mixing tank A from the online dynamic mixing device, and then pouring the preliminary mixture into a second mixing tank B from the first mixing tank A to obtain yogurt mixed by pouring.
6) And (3) sterilization: the sterilization parameters were 110 ℃ and 4s.
7) And (5) filling, spraying codes, and boxing.
Example 2
The product formulation was the same as in example 1.
The difference from the embodiment 1 is that in the step 5) oxygen-isolated premixing, online adding and circulating mixing process of the fruit paste, the fruit paste is repeatedly poured into the tank and mixed, namely, the fruit paste is poured into the first mixing tank A from the second mixing tank B, and then is poured into the second mixing tank B from the first mixing tank A.
Comparative example 1
The product formulation was the same as in example 1.
The difference from example 1 is that starch is not added in step 3), but in step 1) together with a sweetening substance, agar, gellan gum.
Comparative example 2
The product formulation was the same as in example 1.
The difference from example 1 is that in step 3) the starch is digested with whey at 70-85 ℃ together with pectin.
Comparative example 3
The product formulation was the same as in example 1.
The difference from the embodiment 1 is that in the step 5), the process of pre-mixing, online adding and circulating mixing of the fruit paste by oxygen insulation is not adopted, but the traditional process is adopted to directly add and mix the fruit paste and the mixed liquid of the latex online.
Performance test experiment
The products of examples 1-2 and comparative examples 1-3 were subjected to performance tests, specific test items being as follows.
Consistency of mouthfeel of each packet: 10 samples were taken and the taste of each batch was compared to assess if they were consistent.
Sour and sweet feeling: the product was evaluated for sweetness and tartness.
The fruit feeling is as follows: the product was evaluated for fruity mouthfeel.
Thick feeling: the product was evaluated for consistency in mouthfeel.
The fruit paste content and taste grade are as follows: the puree content was assessed visually and by mouthfeel, a more "+" indicates a higher puree content. Divided into 3 levels, + + + highest, + lowest.
Average score: and testing 50 samples, giving scores according to a scoring mode of 5 points of the highest score and 1 point of the lowest score, and then taking an average value to obtain the product.
TABLE 1
Possibility of industrial application
According to the process disclosed by the invention, the high-protein thick fruit paste normal-temperature yoghourt can be easily realized, the protein content is high, the fruit paste content in a single package is uniform, the normal-temperature shelf stability is high, the taste is good, and the quality is stable. The invention has good market prospect, is easy to produce, does not block equipment and has stronger practicability.
Claims (10)
1. A preparation method of thick fruit puree yoghourt comprises the following steps:
1) Preparing fermented milk: preparing fermented milk from the raw materials for fermented milk;
2) Demulsification of fermented milk: demulsifying the fermented milk, separating whey to obtain high-concentration fermented milk and whey respectively;
3) Preparing glue solution: preparing glue solution by using pectin, starch and whey;
4) Preparing a mixed liquid of the latex: mixing the high-concentration fermented milk and the glue solution, homogenizing, cooling to 0-20 deg.C, and preparing a glue-milk mixed solution;
5) Mixing the fruit paste and the mixed liquid of the latex: adding the fruit paste into a premixing tank with nitrogen protection and the temperature pre-controlled at 0-4 ℃ for stirring, then mixing the fruit paste and the mixed liquid of the latex through an online dynamic mixing device to obtain a primary mixture, pouring the primary mixture into a first mixing tank from the online dynamic mixing device, and pouring the primary mixture from the first mixing tank to a second mixing tank to obtain inverted mixed yoghourt;
6) Sterilizing;
7) And (6) filling.
2. The method of preparing thick fruit puree yogurt according to claim 1, wherein:
the raw materials for the fermented milk comprise milk for ingredients, sweet substances, agar, gellan gum and strains for fermentation.
3. The method of preparing thick fruit puree yogurt according to claim 2, wherein:
the milk for the ingredients is milk.
4. The method of preparing thick fruit puree yogurt according to claim 2, wherein:
the sweet substance is selected from the group consisting of sweeteners and sugars,
the sweetener is preferably xylitol, maltitol, erythritol, sucralose, neotame, acesulfame potassium, and the saccharide is preferably fructose syrup and white granulated sugar, more preferably white granulated sugar.
5. The method for preparing the thick fruit puree yogurt according to claim 2, wherein the method comprises the following steps:
the strain for fermentation is streptococcus thermophilus and lactobacillus bulgaricus.
6. The method of preparing thick fruit puree yogurt according to claim 1, wherein:
the 1) preparation of the fermented milk comprises the following steps:
adding a part of the milk for ingredients into the material dissolving tank, and heating to 50-55 ℃;
adding sweet substance, agar, gellan gum, shearing, stirring for 15-20min, adding the rest milk, heating to 90-98 deg.C, maintaining for 3-10min, and cooling to fermentation temperature;
adding fermentation strain, stirring for 10-15min, and fermenting for 5-8 hr until the final acidity is 72-95 ° T.
7. The method for preparing the thick fruit puree yogurt according to claim 1, wherein the method comprises the following steps:
the preparation of the glue solution 3) comprises the following steps:
melting pectin with the whey obtained in step 2) at 70-85 ℃;
cooling to 50-60 deg.C, adding starch, and melting;
stirring under high shear for 15-20min;
cooling to 0-20 deg.C.
8. A method of preparing yoghurt as claimed in claim 1, characterized in that:
the preparation of the latex mixed liquid of 4) comprises the following steps:
uniformly mixing the high-concentration fermented milk and the glue solution through a static mixer, homogenizing, and then pumping into a tank to be canned;
stirring for 5-15min;
cooling to 0-20 deg.C.
9. A method of preparing yoghurt as claimed in claim 1, characterized in that:
the 6) sterilization process comprises the following steps: 110 ℃ and 4s or 95 ℃ and 300s.
10. The method of preparing thick fruit puree yogurt according to claim 1, wherein:
in the step 5), the first mixing tank and the second mixing tank are subjected to tank-reversing circulation mixing back and forth.
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