CN116172063A - Fermented dairy product containing composite seeds and preparation method and application thereof - Google Patents
Fermented dairy product containing composite seeds and preparation method and application thereof Download PDFInfo
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- CN116172063A CN116172063A CN202111423322.3A CN202111423322A CN116172063A CN 116172063 A CN116172063 A CN 116172063A CN 202111423322 A CN202111423322 A CN 202111423322A CN 116172063 A CN116172063 A CN 116172063A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/133—Fruit or vegetables
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/137—Thickening substances
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention provides a fermented dairy product containing composite seeds, a preparation method and application thereof. Wherein, based on the total weight of the raw materials, the composite seed-containing fermented dairy product comprises the following components in percentage by weight: 75-85% of milk component, 0.5-1.7% of stabilizer, 1-3% of compound seeds containing chia seeds and 4-6% of sauce. The fermented dairy product containing the compound seeds has good taste and even distribution of seed raw materials.
Description
Technical Field
The invention belongs to the field of fermented milk preparation, and particularly relates to a fermented dairy product containing composite seeds, a preparation method and application thereof.
Background
The fermented milk (yogurt) is an acidic curd-like product obtained by fermenting milk and dairy products under the action of characteristic bacteria, and is deeply favored by consumers due to the good characteristic flavor and the effects of promoting intestinal digestion and preventing constipation.
However, the combination of the seed raw material and the dairy product is not easy to realize, the suspension property of the seeds is poor, the seeds are easy to precipitate, and the attractive appearance and the taste are affected. Therefore, development of a product with good taste and good stability is a need for market development.
Disclosure of Invention
The invention aims to provide a composite seed-containing fermented dairy product, which has good taste and uniform distribution of seed raw materials.
Another object of the present invention is to provide a method for preparing the above-mentioned fermented dairy product containing compound seeds.
It is a further object of the present invention to provide the use of chia seeds for improving the uniform distribution of seed material or composite seed material in dairy products.
In order to achieve the above purpose, the invention provides a composite seed-containing fermented dairy product, which comprises the following components in percentage by weight based on the total weight of raw materials: 75-85% of milk component, 0.5-1.7% of stabilizer, 1-3% of compound seeds containing chia seeds and 4-6% of sauce.
According to some embodiments of the invention, the milk component is fresh milk meeting the national fresh cow milk acquisition standard GB 6914, and can be whole milk, skim milk, or partially skim milk (semi-skim milk), or a reduced product prepared by reducing milk powder, condensed milk or whey protein; and/or the stabilizer is selected from at least one of starch, agar and gellan gum.
The stabilizer is preferably selected from starch, agar and gellan gum, and the mass ratio is (5-37.5): 1: (0.2-1.5); wherein the starch is selected from one or more of corn starch, potato starch, glutinous rice starch, hydroxypropyl distarch phosphate and acetylated distarch phosphate.
Among the stabilizers, starch and agar are selected to promote the solid content and the stacking sense of the yoghurt base material, and gellan gum is selected to promote the suspension property of the product, so that the effect of uniformly distributing seed raw materials is achieved. Wherein, the starch is easy to be heated and gel, and the viscosity of the starch is destroyed in the technological processes of material melting, homogenization, sterilization and the like, so that agar with condensation gel is added to supplement the viscosity and the stacking sense of the starch; in the yogurt with certain stacking sense, gellan gum is used again, so that the seed raw material with certain weight and volume has better suspension property.
According to some embodiments of the invention, the composite seeds have an average particle size of 0.1-0.5mm; and/or, the weight of the Qiya seeds accounts for 30-60% based on the total weight of the compound seeds.
According to some embodiments of the invention, the composite seed comprises a combination of chia seed with one or more of strawberry seed, linseed, perilla seed and black sesame seed; preferably, the chia seeds are combined with flax seeds, strawberry seeds and perilla seeds.
The compound seeds are selected from the Qiya seeds and are matched with other seed raw materials, and the main reason is that the Qiya seeds are rich in soluble cellulose on the surfaces and can absorb hundreds of volumes of water when meeting water, so that the Qiya seeds expand in volume to form a film, and the viscosity of sauce and yoghourt is well increased, so that the Qiya seeds are uniformly distributed in a yoghourt system.
The sauce comprises fruit pulp and pulp particles. Wherein, based on the total weight of the sauce, the sauce comprises the following components in percentage by weight: 35-40% of fruit pulp and 60-65% of pulp particles. The fruit pulp is selected from one or more of banana pulp, strawberry pulp, hawthorn pulp, kiwi pulp and passion fruit pulp; the pulp particles are selected from one or more of coconut, kiwi fruit pulp, aloe pulp and strawberry pulp.
The fruit pulp contains higher dietary fiber, and after being matched with seeds, especially Qiya seeds, the fruit pulp has better viscosity and higher viscosity of sauce, and has better viscosity and thus good suspension property when being added into a yoghurt system.
According to some embodiments of the invention, the raw material further comprises a starter, wherein each kilogram of the raw material of fermented milk contains 0.1U to 0.5U of starter; the starter is selected from one or more of Lactobacillus acidophilus, lactobacillus bifidus, bifidobacterium longum, lactobacillus helveticus, lactobacillus casei, lactobacillus rhamnosus, streptococcus thermophilus and Lactobacillus bulgaricus, preferably from Streptococcus thermophilus and Lactobacillus bulgaricus, wherein Streptococcus thermophilus is 0.05-0.25U, and Lactobacillus bulgaricus is 0.05-0.25U.
The invention also provides a preparation method of the fermented dairy product containing the composite seeds, which comprises the following steps: (1) preparing the prepared milk: adding a stabilizer into the milk component to obtain the blended milk; (2) preparing fermented milk: degassing, homogenizing, sterilizing and fermenting the prepared milk to obtain fermented milk; (3) mixing seeds and sauce: and adding the compound seeds and the sauce into the fermented milk.
According to some embodiments of the present invention, step (1) comprises first melting the milk component with agar and gellan gum as a first portion of the stabilizer at 68-72 ℃ for 25-35min, and adding starch as a second portion of the stabilizer when the temperature is reduced to 40-55 ℃ to obtain the blended milk.
In the step (1), in order to save the material melting time and better exert the suspension effect of the gellan gum, a 70 ℃ material melting process is used for rapidly melting the agar and the gellan gum, but if the starch is subjected to a 70 ℃ material melting process and then a homogenizing process, the starch is excessively gelatinized, starch particles are broken and the tackifying effect is affected, so that a two-step material melting method is adopted, the material which is well processed in the previous stage is cooled again, and the starch is atomized, thereby exerting the effect of the starch to the greatest extent.
According to some embodiments of the invention, in step (2), the temperature of the degassing is 58-62 ℃ and the pressure of the degassing is 17-19MPa; homogenizing at 53-57 deg.C under 30/180bar; the sterilization temperature is 93-97 ℃, and the sterilization time is 280-320s.
According to some embodiments of the invention, in step (2), the fermentation is stopped when the fermentation temperature is 41-45 ℃ and the acidity reaches 70-75 ℃.
According to some embodiments of the invention, in step (3), the temperature of the composite seed and sauce is 15-20 ℃.
The invention also provides application of the chia seeds in improving uniform distribution of seed raw materials or composite seed raw materials in dairy products, preferably, the seed raw materials are selected from one or more of strawberry seeds, linseed, perilla seeds and black sesame seeds; and/or, preferably, the ratio of the total weight of the seed material or the composite seed material to the weight of the chia seed is (2-6): 3.
the composite seed-containing fermented dairy product provided by the invention contains 3-4 seeds, the adding amount of the seeds is more than 1.5%, the product has good taste, no obvious taste and uniform seed raw material distribution.
Detailed Description
In order to more clearly understand the technical features, objects and advantages of the present invention, a further detailed description will now be made of the technical scheme of the present invention. It should be understood that the following detailed description is merely exemplary, and the technical solutions of the present invention are not limited to the following detailed description.
The invention aims to provide a composite seed-containing fermented dairy product, which has good taste and uniform distribution of seed raw materials.
Another object of the present invention is to provide a method for preparing the above-mentioned fermented dairy product containing compound seeds.
It is a further object of the present invention to provide the use of chia seeds for improving the uniform distribution of seed material or composite seed material in dairy products.
Therefore, the invention provides a composite seed-containing fermented dairy product, which comprises the following components in percentage by weight based on the total weight of raw materials: milk ingredients 75-85% (preferably 80%), stabilizers 0.5-1.7% (preferably 0.6%, 1.2% and 1.5%), compound seeds containing chia seeds 1-3% (preferably 1.2%, 1.7%, 2.2%, 2.5% and 2.7%), sauces 4-6% (preferably 5% and 5.5%); wherein each kilogram of fermented milk contains 0.1U-0.5U (preferably 0.25U, 0.3U and 0.4U) of starter.
The milk component is fresh milk meeting the national fresh cow milk acquisition standard GB 6914, and can be whole milk, skimmed milk or partially skimmed milk (semi-skimmed milk) or a reduced product prepared by reducing milk powder, condensed milk or whey protein. The stabilizer is at least one selected from starch, agar and gellan gum; preferably selected from the group consisting of starch, agar and gellan gum, in a mass ratio of (5-37.5): 1: (0.2-1.5); wherein the starch is selected from one or more of corn starch, potato starch, glutinous rice starch, hydroxypropyl distarch phosphate and acetylated distarch phosphate.
The average grain diameter of the composite seeds is 0.1-0.5mm; the weight of the Qiya seeds accounts for 30-60 percent based on the total weight of the compound seeds. The compound seeds comprise a combination of chia seeds with one or more of strawberry seeds, flax seeds, perilla seeds and black sesame seeds, preferably a combination of chia seeds with flax seeds, strawberry seeds and perilla seeds.
The sauce comprises fruit pulp and pulp particles. Wherein, based on the total weight of the sauce, the sauce comprises the following components in percentage by weight: fruit pulp 35-40% (preferably 37.5% and 39%) and pulp particles 60-65% (preferably 62.5% and 64%). The fruit pulp is selected from one or more of banana pulp, strawberry pulp, hawthorn pulp, kiwi pulp and passion fruit pulp. The pulp particles are selected from one or more of coconut, kiwi fruit, aloe and strawberry pulp.
The above ferment is selected from one or more of Lactobacillus acidophilus, lactobacillus bifidus, bifidobacterium longum, lactobacillus helveticus, lactobacillus casei, lactobacillus rhamnosus, streptococcus thermophilus and Lactobacillus bulgaricus, preferably from Streptococcus thermophilus and Lactobacillus bulgaricus, wherein Streptococcus thermophilus is 0.05-0.25U, lactobacillus bulgaricus is 0.05-0.25U.
The invention also provides a preparation method of the fermented dairy product containing the composite seeds, which comprises the following steps:
(1) Pre-batching: heating 75-85% (preferably 80%) raw milk to 68-72deg.C (preferably 70deg.C), adding 0.4-1%o agar (preferably 0.6%o), and 0.2-0.6%o gellan gum (preferably 0.4%o), and stirring at 68-72deg.C (preferably 70deg.C) for 25-35min (preferably 30 min).
(2) And (3) batching: cooling the feed liquid prepared in the step (1) to 40-55 ℃ (preferably 50 ℃), adding 5-15 permillage (preferably 10 permillage) of hydroxypropyl distarch phosphate, stirring the material for 25-35min (preferably 30 min) at 40-55 ℃ (preferably 50 ℃), and adding water to a constant volume of 1kg to obtain the blended milk.
(3) Degassing: the formula milk obtained in step (2) is degassed at a pressure of 58-62 ℃ (preferably 60 ℃) and 17-19MPa (preferably 18 MPa).
(4) Homogenizing: homogenizing in a homogenizing system at 53-57 deg.C (preferably 55 deg.C) under 30/180bar.
(5) Pasteurizing: homogenizing, and pasteurizing in a sterilization system at 93-97deg.C (preferably 95deg.C) for 280-320s (preferably 300 s).
(6) Fermentation: cooling the sample treated in step (5) to 41-45deg.C (preferably 43deg.C), adding starter (Streptococcus thermophilus 0.05-0.25U, lactobacillus bulgaricus 0.05-0.25U), fermenting at 41-45deg.C (preferably 43deg.C) until acidity reaches 70-75deg.C.
(7) And (3) cooling: and demulsifying the qualified fermented milk, and then cooling to 15-20 ℃ through plate exchange.
(8) Mixing seeds and sauce: 1-3% (preferably 1.2%, 1.7%, 2.2%, 2.5% and 2.7%) of compound seeds (including 30-60% chia seeds based on total weight of the compound seeds) and 4-6% of sauce (including the following components by weight percent, based on total weight of the sauce, of fruit pulp 35-40% and pulp particles 60-65%) are added on line.
(9) And (3) filling: and (3) filling the product obtained in the step (8), and standing for refrigerating and after-ripening at 4-6 ℃.
The invention also provides application of the chia seeds in improving uniform distribution of seed raw materials or composite seed raw materials in dairy products, preferably, the seed raw materials are selected from one or more of strawberry seeds, linseed, perilla seeds and black sesame seeds; and/or, preferably, the ratio of the total weight of the seed material or the composite seed material to the weight of the chia seed is (2-6): 3.
the composite seed-containing fermented dairy product provided by the invention contains more than 1.5% of 3-4 seeds, has good taste, has no obvious taste, and has uniform distribution of seed raw materials.
The expression "about" in the present invention means that the specific value and reasonable extension within + -5% of the value are still included in the scope of the claimed invention. In addition, unless otherwise indicated, specific values representing amounts, volumes, or temperatures, etc. of the present invention also include reasonable extensions within the range of ±5% of the value. Such as 5% for all values in the range of (5-5 x 0.05)% - (5+5 x 0.05)%, inclusive. The expressions "normal temperature" and "room temperature" in the present invention refer to 25℃at atmospheric pressure.
Examples
The experimental methods and apparatus used in the following examples are conventional methods and apparatus unless otherwise specified.
Materials, reagents and the like used in the examples described below are commercially available unless otherwise specified. The raw milk used in examples 1 to 6 and comparative examples 1 to 4 below was selected from the group consisting of inner Mongolian illi real group Co., ltd; the seed-containing jam is the sum of the composite seeds and the sauce, and the starter is selected from mixed strain premium1.0 (mainly comprising Lactobacillus bulgaricus and Streptococcus thermophilus) of Hansen.
Example 1
The embodiment provides a preparation method of a fermented dairy product containing composite seeds. The operation steps are as follows:
(1) Pre-batching: heating 80% raw milk to 70deg.C, adding 0.4%o agar and 0.2%o gellan gum, and stirring at 70deg.C for 30min.
(2) And (3) batching: cooling the prepared milk obtained in the step (1) to 40 ℃, adding 5%o of hydroxypropyl distarch phosphate, stirring and dissolving the materials for 30min at 40 ℃, adding water to a constant volume of 1kg, and obtaining the prepared milk.
(3) Degassing: degassing the prepared milk obtained in the step (2) at 60 ℃ and 18 MPa.
(4) Homogenizing: homogenizing in a homogenizing system at 55deg.C under 30/180bar.
(5) Pasteurizing: homogenizing, and pasteurizing in a sterilization system at 95deg.C for 300s.
(6) Fermentation: cooling the sample treated in the step (5) to 43 ℃, adding a starter (streptococcus thermophilus 0.05U and lactobacillus bulgaricus 0.05U), and stopping fermentation when the acidity reaches 70-75 ℃ under the condition of 43 ℃.
(7) And (3) cooling: and demulsifying the qualified fermented milk, and then cooling to 15-20 ℃ through plate exchange.
(8) Mixing jam: 10% of seed-containing jam (3% of strawberry seeds, 3% of linseed, 3% of perilla seeds, 8% of chia seeds, 15% of banana pulp and 25% of coconut) is added on line.
(9) And (3) filling: and (3) filling the product obtained in the step (8), and standing for refrigerating and after-ripening at 4-6 ℃.
Example 2
The embodiment provides a preparation method of a fermented dairy product containing composite seeds. The operation steps are as follows:
(1) Pre-batching: heating 80% raw milk to 70deg.C, adding 0.6%o agar and 0.4%o gellan gum, and stirring at 70deg.C for 30min.
(2) And (3) batching: cooling the prepared milk obtained in the step (1) to 50 ℃, adding 10 per mill of hydroxypropyl distarch phosphate, stirring the mixture at 50 ℃ for 30min, and adding water to a constant volume of 1kg to obtain the prepared milk.
(3) Degassing: degassing the prepared milk obtained in the step (2) at 60 ℃ and 18 MPa.
(4) Homogenizing: homogenizing in a homogenizing system at 55deg.C under 30/180bar.
(5) Pasteurizing: homogenizing, and pasteurizing in a sterilization system at 95deg.C for 300s.
(6) Fermentation: cooling the sample treated in the step (5) to 43 ℃, adding a starter (streptococcus thermophilus 0.1U and lactobacillus bulgaricus 0.15U), and stopping fermentation when the acidity reaches 70-75 ℃ under the condition of 43 ℃.
(7) And (3) cooling: and demulsifying the qualified fermented milk, and then cooling to 15-20 ℃ through plate exchange.
(8) Mixing jam: 13% of seed-containing jam (3% of strawberry seeds, 3% of linseed, 3% of perilla seeds, 8% of chia seeds, 15% of banana pulp and 25% of coconut) is added on line.
(9) And (3) filling: and (3) filling the product obtained in the step (8), and standing for refrigerating and after-ripening at 4-6 ℃.
Example 3
The embodiment provides a preparation method of a fermented dairy product containing composite seeds. The operation steps are as follows:
(1) Pre-batching: heating 80% raw milk to 70deg.C, adding 1%o agar and 0.6%o gellan gum, and stirring at 70deg.C for 30min.
(2) And (3) batching: cooling the prepared milk obtained in the step (1) to 55 ℃, adding 15 per mill of hydroxypropyl distarch phosphate, stirring the mixture at 55 ℃ for 30min, and adding water to a constant volume of 1kg to obtain the prepared milk.
(3) Degassing: degassing the prepared milk obtained in the step (2) at 60 ℃ and 18 MPa.
(4) Homogenizing: homogenizing in a homogenizing system at 55deg.C under 30/180bar.
(5) Pasteurizing: homogenizing, and pasteurizing in a sterilization system at 95deg.C for 300s.
(6) Fermentation: cooling the sample treated in the step (5) to 43 ℃, adding a starter (streptococcus thermophilus 0.25U and lactobacillus bulgaricus 0.25U), and stopping fermentation when the acidity reaches 70-75 ℃ under the condition of 43 ℃.
(7) And (3) cooling: and demulsifying the qualified fermented milk, and then cooling to 15-20 ℃ through plate exchange.
(8) Mixing jam: 15% of seed-containing jam (3% of strawberry seeds, 3% of linseed, 3% of perilla seeds, 8% of chia seeds, 15% of banana pulp and 25% of coconut) is added on line.
(9) And (3) filling: and (3) filling the product obtained in the step (8), and standing for refrigerating and after-ripening at 4-6 ℃.
Example 4
The embodiment provides a preparation method of a fermented dairy product containing composite seeds. The operation steps are as follows:
(1) Pre-batching: heating 80% raw milk to 70deg.C, adding 1%o agar and 0.6%o gellan gum, and stirring at 70deg.C for 30min.
(2) And (3) batching: cooling the prepared milk obtained in the step (1) to 55 ℃, adding 15 per mill of hydroxypropyl distarch phosphate, stirring the mixture at 55 ℃ for 30min, and adding water to a constant volume of 1kg to obtain the prepared milk.
(3) Degassing: degassing the prepared milk obtained in the step (2) at 60 ℃ and 18 MPa.
(4) Homogenizing: homogenizing in a homogenizing system at 55deg.C under 30/180bar.
(5) Pasteurizing: homogenizing, and pasteurizing in a sterilization system at 95deg.C for 300s.
(6) Fermentation: cooling the sample treated in the step (5) to 43 ℃, adding a starter (streptococcus thermophilus 0.25U and lactobacillus bulgaricus 0.25U), and stopping fermentation when the acidity reaches 70-75 ℃ under the condition of 43 ℃.
(7) And (3) cooling: and demulsifying the qualified fermented milk, and then cooling to 15-20 ℃ through plate exchange.
(8) Mixing jam: 15% of seed-containing jam (3% of strawberry seeds, 3% of black sesame seeds, 3% of perilla seeds, 8% of chia seeds, 15% of banana pulp and 25% of coconut) is added on line.
(9) And (3) filling: and (3) filling the product obtained in the step (8), and standing for refrigerating and after-ripening at 4-6 ℃.
Example 5
The embodiment provides a preparation method of a fermented dairy product containing composite seeds. The operation steps are as follows:
(1) Pre-batching: heating 80% raw milk to 70deg.C, adding 1%o agar and 0.6%o gellan gum, and stirring at 70deg.C for 30min.
(2) And (3) batching: cooling the prepared milk obtained in the step (1) to 55 ℃, adding 15 per mill of hydroxypropyl distarch phosphate, stirring the mixture at 55 ℃ for 30min, and adding water to a constant volume of 1kg to obtain the prepared milk.
(3) Degassing: degassing the prepared milk obtained in the step (2) at 60 ℃ and 18 MPa.
(4) Homogenizing: homogenizing in a homogenizing system at 55deg.C under 30/180bar.
(5) Pasteurizing: homogenizing, and pasteurizing in a sterilization system at 95deg.C for 300s.
(6) Fermentation: cooling the sample treated in the step (5) to 43 ℃, adding a starter (streptococcus thermophilus 0.25U and lactobacillus bulgaricus 0.25U), and stopping fermentation when the acidity reaches 70-75 ℃ under the condition of 43 ℃.
(7) And (3) cooling: and demulsifying the qualified fermented milk, and then cooling to 15-20 ℃ through plate exchange.
(8) Mixing jam: 15% of seed-containing jam (1% of strawberry seeds, 1% of black sesame seeds, 1% of perilla seeds, 8% of chia seeds, 15% of banana pulp and 25% of coconut) is added on line.
(9) And (3) filling: and (3) filling the product obtained in the step (8), and standing for refrigerating and after-ripening at 4-6 ℃.
Example 6
The embodiment provides a preparation method of a fermented dairy product containing composite seeds. The operation steps are as follows:
(1) Pre-batching: heating 80% raw milk to 70deg.C, adding 1%o agar and 0.6%o gellan gum, and stirring at 70deg.C for 30min.
(2) And (3) batching: cooling the prepared milk obtained in the step (1) to 55 ℃, adding 15 per mill of hydroxypropyl distarch phosphate, stirring the mixture at 55 ℃ for 30min, and adding water to a constant volume of 1kg to obtain the prepared milk.
(3) Degassing: degassing the prepared milk obtained in the step (2) at 60 ℃ and 18 MPa.
(4) Homogenizing: homogenizing in a homogenizing system at 55deg.C under 30/180bar.
(5) Pasteurizing: homogenizing, and pasteurizing in a sterilization system at 95deg.C for 300s.
(6) Fermentation: cooling the sample treated in the step (5) to 43 ℃, adding a starter (streptococcus thermophilus 0.25U and lactobacillus bulgaricus 0.25U), and stopping fermentation when the acidity reaches 70-75 ℃ under the condition of 43 ℃.
(7) And (3) cooling: and demulsifying the qualified fermented milk, and then cooling to 15-20 ℃ through plate exchange.
(8) Mixing jam: 15% of seed-containing jam (1% of strawberry seeds, 1% of black sesame seeds, 1% of perilla seeds, 8% of chia seeds, 15% of strawberry pulp and 25% of coconut) is added on line.
(9) And (3) filling: and (3) filling the product obtained in the step (8), and standing for refrigerating and after-ripening at 4-6 ℃.
Comparative example 1
The comparative example provides a method for preparing a fermented dairy product containing composite seeds. The preparation method is different from example 1 only in that steps (1) and (2) in example 1 are replaced with the following operations, and other steps are the same:
heating 80% raw milk to 70deg.C, adding 0.4%o agar, 0.2%o gellan gum and 5%o hydroxypropyl distarch phosphate, stirring at 70deg.C for 30min, adding water to constant volume to 1kg to obtain the milk.
Comparative example 2
The comparative example provides a method for preparing a fermented dairy product containing composite seeds. The preparation method is different from example 1 only in that the gellan gum is replaced with pectin in comparative example 2, and the other steps are the same.
Comparative example 3
The comparative example provides a method for preparing a fermented dairy product containing composite seeds. The preparation method is different from example 1 only in that the ratio of Qiya seeds in the step (8) in the seed-containing jam is adjusted to 3%, and other steps are unchanged.
Comparative example 4
The comparative example provides a method for preparing a fermented dairy product containing composite seeds. The preparation method is different from example 1 only in that the banana pulp in the step (8) is adjusted to have a 5% ratio in the seed jam, and other steps are unchanged.
Performance measurement
The fermented dairy products containing composite seeds prepared in examples 1 to 6 and comparative examples 1 to 4 were subjected to sensory test and seed raw material distribution, respectively.
1. Sensory testing of products
The organisation 30 professionals scored the finished products of examples 1-6, comparative examples 1-4 blindly, each dimension being scored 5 full, with higher scores representing higher preference. The test results are shown in Table 1.
TABLE 1
As can be seen from Table 1, the product preference and overall flavor of the seeds of examples 1-6 are superior to those of comparative examples 1-4, and are more popular.
2. Distribution of seed materials
The product was divided in three aliquots, and each aliquot was screened through a 100 mesh sieve to obtain seeds, and the seed content of each aliquot was weighed, and the seed material distribution results were shown in table 2.
TABLE 2
In Table 2, the test samples of examples 1 to 6 and comparative examples 1 to 4 were trisected, and the upper, middle and lower seed contents were measured. From the results given in Table 2, it can be seen that the uniformity of distribution of the seeds in the products of examples 1-6 in the fermented dairy products produced is better than that of comparative examples 1-4.
The foregoing is only a preferred embodiment of the present invention. It will be understood that various modifications, combinations, alterations, or substitutions of the details and features of the invention may be made by those skilled in the art without departing from the spirit and nature of the invention. Such modifications, combinations, variations, or alternatives are also to be understood as being included within the scope of the invention as claimed.
Claims (10)
1. The composite seed-containing fermented dairy product is characterized by comprising the following components in percentage by weight based on the total weight of raw materials: 75-85% of milk component, 0.5-1.7% of stabilizer, 1-3% of compound seeds containing chia seeds and 4-6% of sauce.
2. The composite seed-containing fermented dairy product according to claim 1, wherein the milk component is selected from at least one of skim milk, whole milk and semi-skim milk; and/or the stabilizer is selected from at least one of starch, agar and gellan gum.
3. The fermented dairy product containing composite seeds according to claim 2, wherein the average particle size of the composite seeds is 0.1-0.5mm; and/or, the weight of the Qiya seeds accounts for 30-60% based on the total weight of the compound seeds.
4. The composite seed-containing fermented dairy product according to claim 1, wherein the composite seeds comprise chia seeds in combination with one or more selected from the group consisting of strawberry seeds, linseed, perilla seeds and black sesame seeds; preferably, the chia seeds are combined with flax seeds, strawberry seeds and perilla seeds.
5. The preparation method of the fermented dairy product containing the composite seeds is characterized by comprising the following steps of:
(1) Preparing the prepared milk: adding a stabilizer into the milk component to obtain the blended milk;
(2) Preparing fermented milk: degassing, homogenizing, sterilizing and fermenting the prepared milk to obtain fermented milk;
(3) Mixing seeds and sauce: and adding the compound seeds and the sauce into the fermented milk.
6. The method according to claim 5, wherein step (1) comprises melting the milk component with agar and gellan gum as the first part of stabilizer at 68-72 ℃ for 25-35min, and adding starch as the second part of stabilizer when the temperature is reduced to 40-55 ℃ to obtain the milk.
7. The process according to claim 5, wherein in the step (2), the temperature of the deaeration is 58 to 62℃and the pressure of the deaeration is 17 to 19MPa; homogenizing at 53-57 deg.C under 30/180bar; the sterilization temperature is 93-97 ℃, and the sterilization time is 280-320s.
8. The process according to claim 5, wherein in the step (2), the fermentation is stopped when the fermentation temperature is 41 to 45℃and the acidity reaches 70 to 75 ℃.
9. The method according to claim 5, wherein in the step (3), the temperature of adding the compound seeds and the sauce is 15-20 ℃.
10. Use of chia seeds for improving the uniform distribution of seed material or composite seed material in dairy products, preferably selected from one or more of strawberry seeds, linseed, perilla seeds and black sesame seeds; and/or, preferably, the ratio of the total weight of the seed material or the composite seed material to the weight of the chia seed is (2-6): 3.
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