CN116098198A

CN116098198A - Yoghurt containing lotus leaf raw powder and preparation method thereof

Info

Publication number: CN116098198A
Application number: CN202310136202.8A
Authority: CN
Inventors: 刘向松; 魏晓晨
Original assignee: Jinan Jiabao Milk Co ltd
Current assignee: Jinan Jiabao Milk Co ltd
Priority date: 2023-02-20
Filing date: 2023-02-20
Publication date: 2023-05-12

Abstract

The application discloses a yogurt containing lotus leaf raw powder and a preparation method thereof, and belongs to the technical field of yogurt preparation. The yoghurt comprises the following components in parts by weight: 80-90 parts of raw milk, 1-2 parts of acetylated distarch phosphate, 0.5-1 part of concentrated whey protein powder, 0.2-0.4 part of lotus leaf raw powder, 0.2-0.5 part of pectin, 0.2-0.4 part of gelatin and 0.1-0.2 part of sodium alginate. The yogurt can enable the effective component lotus leaf alkaloid to be dissolved out in the form of soluble salt, so that the content of the lotus leaf alkaloid is increased, the faint scent taste and the efficacy characteristic of the yogurt are increased, the uniformity and consistency of the self tissue state of the product are maintained, and the phenomena of lotus leaf powder sedimentation, liquid layering and the like are avoided.

Description

Yoghurt containing lotus leaf raw powder and preparation method thereof

Technical Field

The application relates to a yogurt containing lotus leaf raw powder and a preparation method thereof, belongs to the technical field of foods, and particularly relates to the technical field of yogurt preparation.

Background

Besides the traditional advantage that nutrients are easier to be absorbed and utilized by human bodies, the yogurt is endowed with certain efficacy as a novel advantage along with the deep knowledge of health concepts and diet therapy concepts.

Lotus leaves are aquatic plants with rhizomes of the Nymphaeaceae, are mainly concentrated in various places in the south and are planted as cash crops, and the lotus leaves are bitter, pungent and slightly astringent in taste, and the lotus leaf alkaloid contained in the lotus leaves is the main bioactive component of the lotus leaves, so that the lotus leaves have the effects of relieving summer heat, promoting diuresis, strengthening spleen, raising yang, dispersing blood stasis and stopping bleeding. However, the fresh lotus leaves are not shelf-stable and have time-ordered properties, so that the processed raw powder can be stored conveniently and can exert the medicinal value.

The direct addition of the lotus leaf raw powder into the yoghurt can lead to lower extraction and dissolution rate of the alkaloid effective components in the lotus leaf raw powder in the yoghurt, and has the phenomena of sedimentation and uneven distribution, so that the astringent feel of the yoghurt product is increased, and the taste and flavor are reduced.

Disclosure of Invention

In order to solve the problems, the yogurt containing the lotus leaf raw powder and the preparation method thereof are provided, the yogurt is formed by fermenting raw cow milk, lotus leaf raw powder, acetylated distarch phosphate and concentrated whey protein powder, and the lotus leaf alkaloid serving as an effective component can be dissolved out in a soluble salt form, so that the content of the lotus leaf alkaloid is improved, the faint scent taste and the efficacy characteristics of the yogurt are improved, the uniformity of the self tissue state of the product is maintained, and the phenomena of lotus leaf powder sedimentation, liquid layering and the like are avoided.

According to one aspect of the application, there is provided a yogurt containing lotus leaf raw meal, comprising, in parts by weight: 80-90 parts of raw milk, 1-2 parts of acetylated distarch phosphate, 0.5-1 part of concentrated whey protein powder, 0.2-0.4 part of lotus leaf raw powder, 0.2-0.5 part of pectin, 0.2-0.4 part of gelatin and 0.1-0.2 part of sodium alginate.

Pectin, gelatin and sodium alginate play a role in thickening and emulsifying, so that the dispersion uniformity of lotus leaf raw powder in the yoghourt can be improved, the tissue state of the yoghourt product is kept uniform and consistent in the long-term storage process through the stable system mode of the compound thickening agent and specific process conditions, the waste phenomenon caused by the precipitation of calcium nutrient components is avoided, the mellow flavor of the yoghourt is maintained, and the yoghourt is fine and smooth in taste.

Optionally, it further comprises: 7-7.6 parts of white granulated sugar, 1-1.5 parts of sweetened condensed milk, 0.1-0.15 part of cheese powder, 0.05-0.1 part of agar and 0.1-0.2 part of essence.

The white granulated sugar can adjust the sweetness of the yoghourt, the added sweetened condensed milk, cheese powder and edible essence can ensure the taste and flavor of the final product, and the agar can improve the consistency of the product and enrich the taste of the product.

Optionally, the particle size of the lotus leaf raw powder is 150-178 μm, and the particle size range is used for ensuring the trafficability of a production device filter screen in the production process, being easy to disperse in cow milk, being easier to break walls, and improving the dissolution rate and the maximum dissolution amount of lotus leaf alkaloids;

the preparation method of the lotus leaf raw powder comprises the following steps: the lotus leaf tea is prepared from lotus leaves serving as a raw material through cleaning, drying, crushing and sieving.

The particle size of the lotus leaf raw powder can ensure that the lotus leaf raw powder is uniformly dispersed in raw cow milk, prevent agglomeration, and improve the surface area of the lotus leaf raw powder, thereby being beneficial to the dissolution of active ingredients.

Optionally, the lotus leaf alkaloid content in the yoghurt is 13-16mg/kg, preferably 14-16mg/kg.

According to another aspect of the present application, there is provided a method for preparing yogurt containing lotus leaf raw meal as defined in any one of the above, comprising the steps of:

(1) Pretreating raw milk to obtain raw milk, heating 20-40 parts of raw milk to 75-80 ℃, adding acetylated distarch phosphate, concentrated whey protein powder and lotus leaf raw powder, mixing, homogenizing and pressurizing, and finally sterilizing, and fermenting together with Streptococcus thermophilus by adopting Lactobacillus delbrueckii subspecies bulgaricus and Streptococcus thermophilus until the pH is 3.6 and the lactic acid content is 3.3-3.9 to obtain a first component;

(2) Heating the rest raw milk to 75-80deg.C, adding the rest other raw materials, mixing, homogenizing, pressurizing, sterilizing, and cooling to 40-45deg.C to obtain a second component;

(3) Mixing the first component and the second component, fermenting again until the pH is 4.2, stirring, demulsification and sterilization to obtain the yoghurt.

Preferably, the demulsification is carried out by stirring for 10-15min at 15-25 r/min.

Because the effective components of the lotus leaf powder are not easy to dissolve, in the step (1) of the application, raw material milk and lotus leaf raw powder are mixed together, and homogenized and broken by high pressure, so that the lotus leaf powder is more uniform and fine and even partially broken, the dissolution of the effective components in the lotus leaf powder is more beneficial, acetylated distarch phosphate is added and uniformly stirred to fully mix and suspend the effective components, the dispersibility is improved, the effective contact area of the lotus leaf raw powder and an acidic solution is increased, the lotus leaf raw powder after breaking the wall, the raw material milk, the acetylated distarch phosphate and concentrated whey protein powder are fermented together, the lotus leaf alkaloid and the generated lactic acid and other components in the fermentation process can react to form salt and dissolve in a final yoghurt product, and the lactose content accounting for about 1.5% of the total proportion of the first component is also introduced by the addition of the concentrated whey protein powder, so that the total amount of lactic acid generated in the fermentation process is improved. Under the environment of increasing the total contact area of the lotus leaf raw powder and the solution, the total dissolved amount of the lotus leaf alkaloid serving as the effective component is higher along with the reduction of the pH value of the first component and the improvement of the lactic acid content and under the action of the fermentation temperature and the fermentation time.

According to the method, part of raw milk and lotus leaf raw powder are fermented in advance until the pH is 3.6, so that the alkaloid content in the first component can be dissolved out maximally, the first component and the second component are mixed again and then subjected to secondary fermentation, and finally the prepared yoghourt product is rich in taste, stable and uniform in tissue state and has medicinal value of lotus leaves.

If all the raw materials are directly mixed and directly fermented until the pH value is 3.6, the content of the lotus leaf alkaloid can be improved, but the fermentation end point of the pH value of 3.6 is difficult to reach, and as more food raw materials and additives are added for ensuring the flavor of the product, the contact area between lotus leaf raw powder and fermentation liquor is possibly reduced due to the increase of suspended particles, so that the tissue state of the yoghourt is unstable, the adverse phenomena of layering, lotus leaf powder sedimentation and the like are easily caused, the leaching amount of the lotus leaf alkaloid is possibly reduced, and the acidity of the yoghourt final product is excessively low and the taste is deteriorated. If all the raw materials are directly mixed and directly fermented to pH 4.2, the problem is solved, the dissolution amount of lotus leaf alkaloids is further reduced due to insufficient acidity, and the nutrition, the taste and the flavor of the yoghourt are reduced.

The invention fully utilizes the change in the fermentation process of the yoghourt, selects to carry out secondary batching and secondary fermentation process, effectively completes the combination of the two processes of dissolving out lotus leaf alkaloid and fermenting the yoghourt by utilizing fermentation technology, improves the edible value of the yoghourt, is convenient for the production of traditional production equipment, ensures that the organization state of the yoghourt product is kept uniform and consistent in the long-term preservation process, avoids the waste phenomenon caused by the precipitation of nutrient components, keeps the mellow flavor of the yoghourt, and has fine and smooth taste.

Optionally, the homogenizing pressurization treatment of step (1) is: pressurizing to 200-280bar at 60-70deg.C, circularly treating for 8-10s, homogenizing under high pressure to achieve the effects of finer and partial wall breaking of lotus leaf raw powder, improving wall breaking efficiency of lotus leaf raw powder, improving the dissolution amount of effective components in lotus leaf raw powder, reducing the diameter of fat globules in milk, and preventing fat floating in the product.

The homogenizing pressurization treatment of the step (2) is as follows: pressurizing to 160-200bar at 60-70deg.C, and treating for 0.5-1s. Under the above conditions, the residual raw material milk and the residual other raw materials are fully mixed, so that the other raw materials are uniformly distributed in the raw material milk, the diameter of fat globules in the milk is reduced, and the phenomenon of fat floating in the milk is prevented.

Optionally, in the step (1), the raw materials are sheared for 10-15min at a high speed of 2500-3000r/min after being mixed, and cooled to below 10 ℃, and then homogenized and pressurized;

in the step (2), the raw materials are mixed, sheared for 5-10min at a high speed of 2500-3000r/min, cooled to below 10 ℃, and then subjected to homogenizing and pressurizing treatment.

After each raw material is mixed, the high-speed shearing is continuously carried out at a high temperature, materials except raw material milk can be fully dispersed in the raw material milk, the mixing uniformity is improved, the materials are timely cooled to below 10 ℃ in order to keep the uniformity degree of the materials, the materials can be fully and uniformly mixed and suspended in the raw material milk, and the tissue state of the product is more stable.

Optionally, the fermentation temperature in the step (1) is 40-45 ℃, and the fermentation time is more than 20 hours; in the step (1), the direct-casting strain feeding is carried out to ensure that the fermentation process is not polluted by mixed bacteria, the constant-temperature fermentation is carried out at the temperature, the pH value of the system is gradually reduced along with the increase of the fermentation time in the fermentation process of the lotus leaf raw powder with partial wall breaking, the content of the generated lactic acid is continuously increased, and the effective component alkaloid gradually forms soluble salt and is continuously dissolved out.

The fermentation temperature in the step (3) is 40-45 ℃ and the fermentation time is 4-6h. In the step (3), the first component and the second component are subjected to secondary fermentation, the fermentation temperature and the fermentation time can improve the taste of the yoghourt, the pH of a final product is ensured to be 4.2, and firstly, the problem that the tissue uniformity of the yoghourt is influenced due to too low pH is avoided; secondly, the pH value of the product is ensured to be less than or equal to 4.4, so that the effective components of the lotus leaf raw powder are continuously dissolved out, and the storage stability of lotus leaf alkaloid is improved.

Optionally, the sterilization temperature in the step (1) is 92-98 ℃, and the sterilization time is 280-300s;

the sterilization temperature in the step (2) is 92-98 ℃, and the sterilization time is 280-300s;

the sterilization temperature in the step (3) is 73-77 ℃ and the sterilization time is 13-17s.

The sterilization temperature and the sterilization time of the step (3) are smaller than those of the step (1) and the step (2), because the final yogurt product is fermented, the heat treatment is only to kill fermentation strains, so that the purpose of prolonging the quality guarantee period of the yogurt and ensuring the quality and acidity of the yogurt are not changed any more is achieved, and the step does not introduce new raw materials with pollution possibility again and does not need to carry out heat treatment with high strength. Too high heat treatment strength at this stage will destroy the internal structure of the yoghurt, resulting in a reduced yoghurt quality.

Optionally, the pretreatment of raw milk in step (1) comprises the steps of filtering, degassing, preheating, purifying milk, homogenizing, pasteurizing and cooling, wherein the preheating temperature is 60-70 ℃, the homogenizing pressure is 160-200bar, the homogenizing time is 0.5-1s, the pasteurizing temperature is 80-85 ℃, and the cooling temperature is lower than 6 ℃.

The raw milk is subjected to homogenization treatment, so that macromolecular fat globules and partial protein particles in the raw milk can be reduced, and the raw milk can be ensured to be kept in a uniform state in storage and later ingredients. Otherwise, the macromolecular fat globules can absorb other components in the liquid and float upwards to form milk skin together, so that the raw material components in the whole process are destroyed, and the nutritional components of the raw milk are reduced.

It will be appreciated by those skilled in the art that raw milk obtained after pretreatment of raw milk may be subjected to conventional tests (sensory, physicochemical, microbiological) and also to protein stability tests, somatic tests, and raw milk that is acceptable for inspection may be used. The yogurt product can be delivered after being subjected to nutrition index, microorganism content and physical and chemical component identification in the product.

Benefits of the present application include, but are not limited to:

1. according to the method, the medicinal and edible components are added into the yoghourt, so that a consumer obtains the nutritive value of the yoghourt and the medicinal value of lotus leaves, the intake way of medicinal and edible foods is enriched, and the consumer can intake other beneficial components while obtaining high-quality milk proteins.

2. The yogurt is produced through secondary ingredients and secondary fermentation, so that the product organization state is uniform, the mellow flavor of the yogurt is maintained, the mouthfeel is fine and smooth, no astringent feeling is produced, the yogurt keeps stable performance in the production, storage and sales processes, and adverse phenomena such as lotus leaf powder sedimentation and liquid layering are avoided.

3. According to the method, concentrated whey protein powder is added into part of raw milk to improve lactose content, acetylated distarch phosphate is added to enable lotus leaf raw powder to be uniformly distributed and the dissolution area to be enlarged, and then the complex environment of lotus leaf alkaloid of the effective component dissolved out of the lotus leaf raw powder is reduced as much as possible in a secondary fermentation mode, so that other raw material intervention is reduced as much as possible in the process of dissolving out and preparing fermentation liquor, and the taste and flavor of a final product can be guaranteed by continuously fermenting after the first component and the second component are mixed.

4. According to the lotus leaf powder and yoghourt, the lotus leaf powder and yoghourt are combined, the effect of 1+1 & gt2 is achieved, the multiple nutritional requirements are met, and the aseptic filling technology is adopted, so that the lotus leaf powder and yoghourt is convenient to transport and sell, convenient to carry and store by consumers, sanitary, reliable and safe to drink, and can enable the consumers to absorb beneficial lotus leaf alkaloids while enjoying delicious milk and sufficient calcium, and is beneficial to the health of the consumers.

Detailed Description

The present application is described in detail below with reference to examples, but the present application is not limited to these examples.

Unless otherwise indicated, all starting materials in the examples of the present application were purchased commercially.

Example 1

The embodiment relates to a yogurt containing lotus leaf raw powder and a preparation method thereof, comprising the following steps:

(1) Filtering raw milk, degassing, cooling to 0-4deg.C, storing in a storage tank, preheating to 60deg.C, purifying, homogenizing at 180bar for 1s, performing heat treatment at 80deg.C for pasteurization, and cooling to below 6deg.C to obtain raw milk;

heating 30 parts of raw milk to 75 ℃, then adding 1.2 parts of acetylated distarch phosphate, 0.9 part of concentrated whey protein powder and 0.3 part of lotus leaf raw powder, mixing, shearing the lotus leaf raw powder at a high speed for 15min and cooling to below 10 ℃ at a particle size of 178 mu m and 3000r/min, pressurizing to 240bar at 65 ℃ for homogenizing cycle treatment for 8s, sterilizing for 300s at 95 ℃, and fermenting for 22h at 43 ℃ to pH3.6 to obtain a first component;

(2) Heating 60 parts of raw milk to 75 ℃, adding 0.3 part of pectin, 0.2 part of gelatin and 0.1 part of sodium alginate, mixing, shearing at a high speed of 3000r/min for 10min, cooling to below 10 ℃, pressurizing to 180bar at 65 ℃ for homogenizing treatment for 1s, sterilizing at 95 ℃ for 300s, and cooling to 43 ℃ to obtain a second component;

(3) Mixing the first component and the second component, fermenting again at 43deg.C for 4 hr to pH of 4.2, stirring at 15r/min for 15min to break emulsion, and sterilizing at 75deg.C for 15s to obtain yogurt No. 1.

Example 2

(1) Filtering raw milk, degassing, cooling to 0-4deg.C, storing in a storage tank, preheating to 65deg.C, purifying, homogenizing at 160bar for 1s, performing heat treatment at 80deg.C for pasteurization, and cooling to below 6deg.C to obtain raw milk;

heating 40 parts of raw milk to 70 ℃, adding 2 parts of acetylated distarch phosphate, 1 part of concentrated whey protein powder and 0.4 part of lotus leaf raw powder, mixing, shearing the lotus leaf raw powder at a high speed for 15min at a particle size of 150 mu m and 3000r/min, cooling to below 10 ℃, pressurizing to 280bar at 60 ℃ for homogenizing cycle treatment for 8s, sterilizing at 92 ℃ for 300s, and fermenting at 40 ℃ for 26h to pH3.6 to obtain a first component;

(2) Heating 50 parts of raw milk to 70 ℃, adding 0.5 part of pectin, 0.4 part of gelatin and 0.2 part of sodium alginate, mixing, shearing at high speed at 3000r/min for 10min, cooling to below 10 ℃, pressurizing to 200bar at 60 ℃ for homogenizing treatment for 1s, sterilizing at 92 ℃ for 300s, and cooling to 45 ℃ to obtain a second component;

(3) Mixing the first component and the second component, fermenting again at 40deg.C for 6 hr until pH is 4.2, stirring at 15r/min for 15min to break emulsion, and sterilizing at 73deg.C for 17s to obtain yogurt No. 2.

Example 3

(1) Filtering raw milk, degassing, cooling to 0-4deg.C, storing in a storage tank, preheating to 70deg.C, purifying, homogenizing at 200bar for 0.5s, performing heat treatment at 85deg.C for pasteurization, and cooling to below 6deg.C to obtain raw milk;

heating 20 parts of raw milk to 80 ℃, adding 1 part of acetylated distarch phosphate, 0.5 part of concentrated whey protein powder and 0.2 part of lotus leaf raw powder, mixing, shearing the lotus leaf raw powder at a high speed for 10min and cooling to below 10 ℃ under the condition that the particle size of the lotus leaf raw powder is 178 mu m and 2500r/min, pressurizing to 200bar at 70 ℃ for homogenizing cycle treatment for 10s, sterilizing at 98 ℃ for 280s, and fermenting at 45 ℃ for 20h to pH3.6 to obtain a first component;

(2) Heating 60 parts of raw milk to 80 ℃, adding 0.2 part of pectin, 0.3 part of gelatin and 0.1 part of sodium alginate, mixing, shearing at a high speed of 2500r/min for 5min, cooling to below 10 ℃, pressurizing to 160bar at 70 ℃ for homogenizing for 0.5s, sterilizing at 98 ℃ for 280s, and cooling to 45 ℃ to obtain a second component;

(3) Mixing the first component and the second component, fermenting again at 45deg.C for 4 hr to pH of 4.2, stirring at 25r/min for 10min to break emulsion, and sterilizing at 77 deg.C for 13s to obtain yogurt No. 3.

Example 4

This embodiment differs from embodiment 1 in that: in the step (2), 7.6 parts of white granulated sugar, 1 part of sweetened condensed milk, 0.15 part of cheese powder, 0.05 part of agar and 0.1 part of essence are also added, and the rest materials and the preparation steps are the same as those of the example 1, so that the yoghurt 4#.

Example 5

This embodiment differs from embodiment 1 in that: in the step (2), 7 parts of white granulated sugar, 1.5 parts of sweetened condensed milk, 0.1 part of cheese powder, 0.1 part of agar and 0.2 part of essence are also added, and the rest materials and the preparation steps are the same as those of the example 1, so that the yoghurt No. 5 is obtained.

Example 6

This embodiment differs from embodiment 4 in that: after high-speed shearing in the step (1), pressurizing to 180bar at 65 ℃ for homogenizing and circulating treatment for 8s, and obtaining the yoghurt 6# by the rest materials and the preparation steps in the same way as in the example 4.

Example 7

This embodiment differs from embodiment 4 in that: after high-speed shearing in the step (2), pressurizing to 240bar at 65 ℃ for homogenizing and circulating treatment for 8s, and obtaining the yoghurt 7# by the rest materials and the preparation steps in the same way as in the example 4.

Example 8

This embodiment differs from embodiment 4 in that: after the raw materials in the step (1) and the step (2) are mixed, high-speed shearing is not carried out, pressurizing and homogenizing treatment is directly carried out, and other substances and preparation steps are the same as those in the example 4, so that the yoghurt No. 8 is obtained.

Example 9

This embodiment differs from embodiment 4 in that: the fermentation temperature in the step (1) is 50 ℃, the fermentation time is 15 hours, and the rest materials and the preparation steps are the same as those in the example 4, so that the yoghurt 9# is obtained.

Example 10

This embodiment differs from embodiment 1 in that: the fermentation temperature in the step (3) is 50 ℃, the fermentation time is 2 hours, and the rest materials and the preparation steps are the same as those in the example 4, so that the yoghurt 10# is obtained.

Comparative example 1

The difference between this comparative example and example 1 is that: and (3) fermenting in the step (1) until the pH value is 4.2, and obtaining the comparative yoghurt D1#, wherein the rest preparation steps are the same as those of the example 1.

Comparative example 2

The difference between this comparative example and example 1 is that: and (3) fermenting until the pH value is 3.6, and obtaining the comparative yoghurt D2#, wherein the rest preparation steps are the same as those of the embodiment 1.

Comparative example 3

The difference between this comparative example and example 1 is that: step (1) contains no acetylated distarch phosphate component, and the rest preparation steps are the same as those of example 1, so as to obtain comparative yoghurt D3#.

Comparative example 4

The difference between this comparative example and example 1 is that: the step (1) does not contain concentrated whey protein powder component, and the rest preparation steps are the same as in the example 1, so as to obtain the comparative yoghurt D4#.

Comparative example 5

The comparative example relates to a yogurt containing lotus leaf raw powder and a preparation method thereof, comprising the following steps:

(2) 90 parts of raw milk is heated to 75 ℃, 1.2 parts of acetylated distarch phosphate, 0.9 part of concentrated whey protein powder, 0.3 part of lotus leaf raw powder, 0.3 part of pectin, 0.2 part of gelatin and 0.1 part of sodium alginate are added and mixed, high-speed shearing is carried out for 15min and cooling to below 10 ℃, then pressurizing is carried out at 65 ℃ to 240bar for homogenizing cycle treatment for 8s, finally sterilization is carried out at 95 ℃ for 300s, fermentation is carried out at 43 ℃ for 6h till pH is 4.2, stirring demulsification is carried out, sterilization is carried out at 75 ℃ for 15s, and the comparative yoghurt D5# isobtained.

Test example 1

The following tests were carried out on the yoghurt prepared in the above examples and comparative examples, the test results being specifically shown in table 1 below:

lotus leaf alkaloid: detecting the content of lotus leaf alkaloid in the final yogurt product by adopting a high performance liquid chromatography;

protein: detecting the protein content in the final yoghurt product by using GB 5009.5;

minerals (ash): using GB 5009.4 to detect the content of minerals (ash) in the final yoghurt product, the minerals (ash) being the content of all components of the yoghurt except fat, protein and carbohydrates;

carbohydrates: detecting the content of carbohydrate in the final yoghurt product by using GB 28050;

acidity: the acidity of the final yoghurt product was checked using GB 5009.237.

TABLE 1

Test example 2

Sensory tests were performed on the yogurt prepared in the above examples and comparative examples, 10 experts with dairy product authentication were invited to evaluate and score 3 indexes of the organization state, taste and smell, and color of the product, and a 100-point scoring method was adopted, and the higher the score, the closer to the optimal characteristics of the product was indicated. The sensory evaluation index is shown in Table 2.

TABLE 2

The test results are specifically shown in table 3 below:

TABLE 3 Table 3

Sample of	Tissue state	Taste and smell	Color	Mouthfeel of the product	Aggregate score
						Yogurt 1#	18	22	20	15	75
Yoghurt 2#	18	20	19	12	69
						Yoghurt 3#	17	19	19	11	66
Yogurt 4 #)	20	39	20	20	99
						Yoghurt 5#	20	35	19	18	92
Yoghurt 6#	19	38	19	16	92
						Yogurt 7 #)	18	38	19	15	90
Yogurt 8 #)	14	35	20	13	82
						Yogurt 9 #)	16	30	19	12	77
Yogurt 10 #)	13	37	19	12	81
						Comparison of yogurt D1#)	16	10	18	10	54
Comparison of yogurt D2#	13	10	17	10	50
						Comparison of yogurt D3#	10	10	17	11	48
Comparison of yogurt D4#	12	9	18	10	49
						Comparison of yogurt D5#	14	11	17	10	52

From the data in tables 1 and 3, it can be seen that the added white sugar, sweetened condensed milk, cheese powder, agar and essence in examples 4 and 5 greatly improve the taste, smell and mouthfeel; compared with the embodiment, in the embodiment 6, the homogenizing pressure in the step (1) is reduced, so that the lotus leaf alkaloid amount is reduced, and the flavor is slightly reduced; in example 7, compared with example 4, the homogenization pressure in step (2) is increased, so that the product becomes thinner, and the taste is affected; compared with example 4, the example 8 has the advantages that the raw materials are not sheared at high speed, so that the product is rough, and the lotus leaf alkaloid amount is reduced; compared with example 4, the fermentation temperature in step (1) is increased, so that the relative change of the product quality is not obvious, but the lotus leaf alkaloid amount is lower; in example 10, the fermentation temperature in step (3) was increased, and the product state was deteriorated and the whey deposition phenomenon was serious, compared with example 4; comparative example 1 compared to example 1, the pH rise at the end of the fermentation in step (1) affects the lotus leaf alkaloid yield; comparative example 2 compared with example 1, the pH at the end of the fermentation in step (3) is lowered, so that the state, mouthfeel, taste and smell of the final yogurt product are all poor; comparative example 3 compared with example 1, step (1) did not contain acetylated distarch phosphate component, the product taste was thin and lotus leaf alkaloid amount was reduced; comparative example 4 compared with example 1, when step (1) does not contain the concentrated whey protein powder component, the lotus leaf alkaloid amount is reduced, and the taste of the product has astringency; comparative example 5 uses a single fermentation after mixing all the raw materials, and the amount of lotus leaf alkaloid is reduced.

The foregoing is merely exemplary of the present application, and the scope of the present application is not limited to the specific embodiments, but is defined by the claims of the present application. Various modifications and changes may be made to the present application by those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the technical ideas and principles of the present application should be included in the protection scope of the present application.

Claims

1. The yogurt containing the lotus leaf raw powder is characterized by comprising the following components in parts by weight: 80-90 parts of raw milk, 1-2 parts of acetylated distarch phosphate, 0.5-1 part of concentrated whey protein powder, 0.2-0.4 part of lotus leaf raw powder, 0.2-0.5 part of pectin, 0.2-0.4 part of gelatin and 0.1-0.2 part of sodium alginate.

2. Yoghurt as claimed in claim 1, which further comprises: 7-7.6 parts of white granulated sugar, 1-1.5 parts of sweetened condensed milk, 0.1-0.15 part of cheese powder, 0.05-0.1 part of agar and 0.1-0.2 part of essence.

3. Yoghurt containing lotus leaf raw meal according to claim 1, wherein the particle size of the lotus leaf raw meal is 150-178 μm;

4. Yoghurt containing raw lotus leaf powder according to claim 1, wherein the lotus leaf alkaloid content in the yoghurt is 13-16mg/kg.

5. A method for preparing yoghurt containing raw lotus leaf powder as claimed in any one of claims 1 to 4 comprising the steps of:

6. The method according to claim 5, wherein the homogenizing pressure treatment of step (1) is: pressurizing to 200-280bar at 60-70deg.C, and circularly treating for 8-10s;

the homogenizing pressurization treatment of the step (2) is as follows: pressurizing to 160-200bar at 60-70deg.C, and treating for 0.5-1s.

7. The method according to claim 5, wherein in the step (1), the raw materials are mixed, sheared at a high speed of 2500-3000r/min for 10-15min, cooled to 10 ℃ or lower, and subjected to homogenizing and pressurizing treatment;

8. The process of claim 5, wherein the fermentation temperature in step (1) is 40-45 ℃ and the fermentation time is greater than 20 hours;

the fermentation temperature in the step (3) is 40-45 ℃ and the fermentation time is 4-6h.

9. The method according to claim 5, wherein the sterilization temperature in the step (1) is 92-98 ℃ and the sterilization time is 280-300s;

10. The preparation method according to claim 5, wherein the pretreatment of raw milk in step (1) comprises the steps of filtering, degassing, preheating, purifying milk, homogenizing, pasteurizing, and cooling, wherein the preheating temperature is 60-70 ℃, the homogenizing pressure is 160-200bar, the homogenizing time is 0.5-1s, the pasteurizing temperature is 80-85 ℃, and the cooling temperature is lower than 6 ℃.