CN116195634A - Method for improving wiredrawing property of yogurt and yogurt with high wiredrawing property - Google Patents
Method for improving wiredrawing property of yogurt and yogurt with high wiredrawing property Download PDFInfo
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- CN116195634A CN116195634A CN202111447245.5A CN202111447245A CN116195634A CN 116195634 A CN116195634 A CN 116195634A CN 202111447245 A CN202111447245 A CN 202111447245A CN 116195634 A CN116195634 A CN 116195634A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- Chemical & Material Sciences (AREA)
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- Food Science & Technology (AREA)
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Abstract
The invention provides a method for improving the wiredrawing property of yoghurt, which comprises the following steps: mixing the milk raw material with polysaccharide substances, homogenizing, sterilizing, adding a starter for fermentation, and intermittently stirring in the fermentation process to obtain the yogurt with high wiredrawing property. Compared with the prior art, the intermittent stirring and shearing are carried out in the fermentation process, so that the influence of casein coagulation on extracellular polysaccharide produced by a starter is avoided, meanwhile, polysaccharide substances are added into a fermentation system to promote secretion of extracellular polysaccharide produced by the starter, and the yield of extracellular polysaccharide produced by the starter is doubly improved, so that the wiredrawing property of the yoghourt can be improved by fermenting by using a conventional starter, the texture of the obtained high-wiredrawing yoghourt is thick and fine, and the quality is more stable in shelf life.
Description
Technical Field
The invention belongs to the technical field of foods, and particularly relates to a method for improving wiredrawing property of yoghurt and yoghurt with high wiredrawing property.
Background
The yoghurt is generally yoghurt, which is a dairy product prepared by taking fresh milk as a raw material, pasteurizing the fresh milk, adding beneficial bacteria (a starter) into the milk, fermenting the milk, and cooling and filling the milk. The yoghourt not only maintains all the advantages of milk, but also has advantages and disadvantages after processing by certain formulas, and becomes a nutritional health-care product more suitable for human beings.
The stringiness of yogurt, i.e., the ability of yogurt to form a line when poured down from a container or spoon, is a sensory attribute of yogurt. The good wiredrawing property can not only improve the taste of the yoghurt, so that the yoghurt is thick in texture and not burnt, and is obviously different from the common yoghurt in sense, but also has the property of being more stable than the common yoghurt, and has huge market potential. The wiredrawing property of the common yoghourt on the market at present is measured, and the wiredrawing length is mostly concentrated at 3-5 cm. In order to improve the stringiness of yogurt, there are presumably the following ways: 1) Screening high-yield mucilage strains (streptococcus thermophilus, lactococcus lactis subspecies and the like) for application research, and directly improving wiredrawing property of the yoghourt; 2) Carrying out chemical or physical induction on the conventional non-mucilaginous strain, and improving the EPS production content of the strain, thereby improving the wiredrawing property of the yoghurt; 3) Gelatin, xanthan gum, starch and other raw materials are added, so that the gel structure is improved, and further, the wiredrawing property of the yoghurt is improved. However, the high-yield mucilage bacteria and the mutagenic bacteria have strong limitation, and the use of the additive can not be absorbed by human bodies, and has low nutritive value, which is contrary to the current trend of great health consumption of consumers.
Disclosure of Invention
In view of the above, the technical problem to be solved by the present invention is to provide a method for improving the wiredrawing property of yogurt and yogurt with high wiredrawing property.
The invention provides a method for improving the wiredrawing property of yoghurt, which comprises the following steps:
mixing the milk raw material with polysaccharide substances, homogenizing, sterilizing, adding a starter for fermentation, and intermittently stirring in the fermentation process to obtain the yogurt with high wiredrawing property.
Preferably, the temperature of the fermentation is 30-40 ℃; the fermentation time is 4-6 hours;
the intermittent stirring is carried out when the hardness of the fermented material is 80-120 g, the material viscosity is stopped when 200-600 Pa.s, and the stirring times in the intermittent stirring process are more than or equal to 2 times.
Preferably, the fermentation is specifically:
a) Firstly, standing and fermenting until the hardness of the material is 80-90 g, stirring until the viscosity of the material is 150-300 Pa.s, and standing and fermenting;
b) The static fermentation is carried out until the hardness of the material is 7-30 g higher than that of the material subjected to the previous static fermentation, the stirring is carried out until the viscosity of the material is 100-335 Pa.s higher than that of the material subjected to the previous stirring, and the static fermentation is stopped;
and B) repeating the step B) until the hardness of the material is 100-120 g, stirring until the viscosity of the material is 500-600 Pa.s, and continuing to stand for fermentation.
Preferably, the fermentation is specifically:
standing and fermenting until the hardness of the material is 80-90 g, stirring in the first stage until the viscosity of the material is 200-300 Pa.s, and continuing to perform standing and fermenting;
standing and fermenting until the hardness of the material is 100-120 g; and (3) carrying out second-stage stirring until the viscosity of the material is 500-600 Pa.s, and continuing to carry out standing fermentation.
Preferably, the milk raw material is selected from one or more of raw cow milk, sheep milk and reconstituted milk;
the active polysaccharide is selected from one or more of tremella polysaccharide, lentinan, ganoderma lucidum polysaccharide, wolfberry polysaccharide, chinese yam polysaccharide and konjak polysaccharide;
the starter is selected from one or more of Lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium, lactobacillus casei, lactococcus lactis milk subspecies, lactococcus lactis subspecies and Lactobacillus acidophilus.
Preferably, the mass of the milk raw material is 92% -99.5% of the total mass of the system during fermentation;
the mass of the active polysaccharide substance is 0.3-0.5% of the total mass of the system during fermentation;
the mass of the starter is 0.01% -0.1% of the total mass of the system during fermentation.
Preferably, sugar substances are also added during mixing; the sugar substance is selected from one or more of white granulated sugar, sucrose and erythritol; the mass of the saccharide is 5-10% of the mass of the fermentation system.
Preferably, the temperature of the mixing is 50-60 ℃; the mixing time is 20-30 min;
the primary pressure of the homogenization is 150-250 bar; the secondary pressure of homogenization is 30-50 bar; homogenizing at 60-70 deg.c;
the sterilization temperature is 94-96 ℃; the sterilization time is 200-300 s;
the intermittent stirring is intermittent shearing stirring.
Preferably, demulsification and cooling are further included after fermentation; the stirring speed during demulsification is 400-500 rpm, and the time is 30-90 s; the cooling temperature is 5-15 ℃.
The invention also provides the high-wiredrawing yogurt prepared by the method, and the wiredrawing length of the high-wiredrawing yogurt is more than or equal to 15cm when the yogurt is inclined by 30 degrees.
The invention provides a method for improving the wiredrawing property of yoghurt, which comprises the following steps: mixing the milk raw material with polysaccharide substances, homogenizing, sterilizing, adding a starter for fermentation, and intermittently stirring in the fermentation process to obtain the yogurt with high wiredrawing property. Compared with the prior art, the intermittent stirring and shearing are carried out in the fermentation process, so that the influence of casein coagulation on extracellular polysaccharide produced by a starter is avoided, meanwhile, polysaccharide substances are added into a fermentation system to promote secretion of extracellular polysaccharide produced by the starter, and the yield of extracellular polysaccharide produced by the starter is doubly improved, so that the wiredrawing property of the yoghourt can be improved by fermenting by using a conventional starter, the texture of the obtained high-wiredrawing yoghourt is thick and fine, and the quality is more stable in shelf life.
Experimental results show that the wiredrawing length of the high wiredrawing yogurt obtained by the invention is increased to more than 15cm.
Drawings
FIG. 1 is a schematic diagram of a preparation flow of the high wiredrawing yoghurt provided by the invention;
FIG. 2 is a graph showing the viscosity change of the yogurt obtained in examples 1 to 4 and comparative examples 1 to 5 of the present invention during shelf life;
FIG. 3 is a graph showing the acidity rise over shelf life of the yogurt obtained in examples 1-4 and comparative examples 1-5 of the present invention;
FIG. 4 is a graph showing the results of the total number of lactic acid bacteria change in shelf life of the yogurt obtained in examples 1 to 4 and comparative examples 1 to 5 of the present invention.
Detailed Description
The technical solutions of the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention, and it is apparent that the described embodiments are only some embodiments of the present invention, not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
The invention provides a high-wiredrawing yogurt, wherein the wiredrawing length of the high-wiredrawing yogurt is more than or equal to 15cm when the yogurt is inclined by 30 degrees.
Further preferably, the high stringiness yogurt has a stringing length of 15 to 25cm, more preferably 18 to 25cm, still more preferably 18 to 21cm when tilted at 30 degrees; in the embodiment provided by the invention, the wiredrawing length of the high wiredrawing yogurt is 20.84cm, 19.45cm, 18.95cm or 18.25cm when the yogurt is inclined at 30 degrees.
The extracellular polysaccharide content of the high-wiredrawing yoghurt provided by the invention is preferably 400-600 mug/mL, more preferably 450-600 mug/mL, even more preferably 490-600 mug/mL, and most preferably 490-550 mug/mL; in the examples provided by the invention, the extracellular polysaccharide content of the high wiredrawing yoghurt is 490.5 mug/mL, 506.7 mug/mL, 543.8 mug/mL or 512.3 mug/mL.
The water retention rate of the high-wiredrawing yogurt provided by the invention is preferably 14% -20%, more preferably 14% -16%, and even more preferably 14.5% -15.69% after being centrifuged at 6000r/min for 10 min.
The invention also provides a method for improving the wiredrawing property of the yoghurt, which comprises the following steps: mixing the milk raw material with polysaccharide substances, homogenizing, sterilizing, adding a starter for fermentation, and intermittently stirring in the fermentation process to obtain the yogurt with high wiredrawing property.
The source of all the raw materials is not particularly limited, and the raw materials are commercially available.
Mixing milk raw material with polysaccharide substance; the milk raw material is a milk raw material well known to those skilled in the art, and is not particularly limited, and one or more of raw milk, goat milk and reconstituted milk are preferable in the present invention; the mass of the milk raw material is preferably 92-99.5% of the mass of the fermentation system, and more preferably 92.49-99.49%; in the examples provided by the invention, the mass of the milk raw material is in particular 92.49%, 92.6%, 92.65% or 99.49% of the mass of the fermentation system; the polysaccharide substance is a polysaccharide raw material well known to those skilled in the art, and is not particularly limited, and is preferably one or more of tremella polysaccharide, lentinan, ganoderma lucidum polysaccharide, wolfberry polysaccharide, yam polysaccharide and konjak polysaccharide; the mass of the polysaccharide substance is preferably 0.3-0.5% of the mass of the fermentation system; the addition of exogenous polysaccharide substances provides rich carbon sources for the propagation of the starter, and simultaneously stimulates the starter to produce extracellular polysaccharide in high yield in the fermentation process, so that the secretion of the extracellular polysaccharide of the lactic acid bacteria is promoted, and the wiredrawing property of the yoghurt is further improved; in the present invention, it is preferable to add a saccharide as a carbon source at the time of mixing; the saccharide substance can be white granulated sugar or a substituted saccharide raw material, and is preferably one or more of white granulated sugar, sucrose and erythritol in the invention; the mass of the sugar substance is preferably 5-10% of the mass of the fermentation system, more preferably 6-8%, and even more preferably 7%; the temperature of the mixing is preferably 50-60 ℃; the mixing time is preferably 20 to 30 minutes.
Homogenizing after mixing; the primary pressure of the homogenization is 150-250 bar, more preferably 150-200 bar, still more preferably 180bar; the secondary pressure of the homogenization is preferably 30 to 50bar, more preferably 40bar; the homogenization temperature is preferably 60 to 70 ℃, more preferably 62 to 66 ℃.
Homogenizing and then sterilizing; the sterilization temperature is preferably 94-96 ℃; the sterilization time is preferably 200 to 300 seconds.
After sterilization, cooling to 30-40 ℃ preferably, and adding a starter to obtain a fermentation system; the starter is a starter known to those skilled in the art, and is not particularly limited, and one or more of lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium, lactobacillus casei, lactobacillus lactis subspecies milk fat and lactobacillus acidophilus are preferable in the present invention; the invention is not particularly limited to the types of the above strains, and various types of strains of the above strains are commercially available, and in the examples provided in the invention, strains of the types of premiums 1.0, BB-12 and l.casei 431 of hansen company are specifically taken as examples to illustrate the effects of the invention; the mass of the starter is preferably 0.01-0.1% of the mass of the fermentation system, more preferably 0.01-0.05%; in the examples provided herein, the mass of the starter is specifically 0.01%, 0.1% or 0.05% of the mass of the fermentation system.
Fermenting the fermentation system; the fermentation temperature is preferably 30-40 ℃, more preferably 35-40 ℃; the fermentation time is preferably 4-6 h; intermittent stirring is carried out in the fermentation process; the intermittent stirring is preferably carried out when the hardness of the fermented material is 80-120 g, and the stirring is stopped when the viscosity of the material is 200-600 Pa.s; the stirring times in the intermittent stirring process are preferably more than or equal to 2 times, more preferably 2-4 times, and still more preferably 2-3 times; preferably, the intermittent stirring is intermittent shearing stirring.
In the invention, the fermentation process is specifically as follows: a) Firstly, standing and fermenting until the hardness of the material is 80-90 g, stirring until the viscosity of the material is 200-300 Pa.s, and standing and fermenting; b) Stirring when the hardness of the material is 7-30 g higher than that of the previous static fermentation, stopping static fermentation when the viscosity of the material is 100-335 Pa.s higher than that of the previous stirring; and B) repeating the step B) until the hardness of the material is 100-120 g, stirring until the viscosity of the material is 500-600 Pa.s, and continuing to stand for fermentation.
In the embodiment provided by the invention, firstly, standing and fermenting until the hardness of the material is 85g, 80g, 90g or 82g, and stirring; preferably, shear agitation is performed.
Stirring until the viscosity of the material is 150-300 Pa.s, preferably until the viscosity of the material is 200-300 Pa.s; in the examples provided herein, the material viscosity was stirred to specifically 225 Pa-s, 267 Pa-s, 285 Pa-s, 236 Pa-s, 215 Pa-s or 156 Pa-s.
The static fermentation is carried out until the hardness of the material is increased by 7 to 30g, preferably by 14 to 30g, more preferably by 15 to 30g, still more preferably by 19 to 30g, and most preferably by 20 to 30g compared with the previous static fermentation; in the embodiment provided by the invention, stirring is carried out when the material hardness is increased by 25g, 20g, 30g, 21g, 14g, 19g, 15g, 7g or 16g compared with the previous static fermentation; preferably, shear agitation is performed.
Stirring until the viscosity of the material increases by 100 to 335 Pa.s, preferably by 107 to 335 Pa.s, more preferably by 109 to 335 Pa.s, still more preferably by 139 to 335 Pa.s, still more preferably by 162 to 331 Pa.s, still more preferably by 183 to 331 Pa.s, and most preferably by 308 to 335 Pa.s, and standing for fermentation; in the examples provided by the present invention, the stirring is stopped until the viscosity of the material increases by 331 pas, 308 pas, 309 pas, 109 pas, 183 pas, 139 pas, 162 pas or 107 pas from the viscosity of the last shearing stirring, and the fermentation is allowed to stand.
Repeating the steps until the hardness of the material is 100-120 g, and stirring for the last time; preferably, shear agitation is performed; in the examples provided herein, the last agitation was performed, specifically until the hardness of the material was 110g, 100g, 120g, 106g, 115g or 118 g.
The last stirring is stopped until the viscosity of the material is 500 to 600Pa.s, preferably 520 to 600Pa.s, more preferably 528 to 594 Pa.s; in the examples provided herein, the last stirring was stopped until the viscosity of the material was 556 Pa-s, 575 Pa-s, 594 Pa-s, 545 Pa-s, 528 Pa-s or 564 Pa-s; and (5) continuing to stand and ferment.
In the present invention, most preferably, the intermittent stirring is two-stage intermittent stirring, i.e., the number of stirring times during intermittent stirring is 2.
In the present invention, the two-stage intermittent property is preferably specifically: standing and fermenting until the hardness of the material is 80-90 g, stirring in the first stage until the viscosity of the material is 200-300 Pa.s, and continuing to perform standing and fermenting; standing and fermenting until the hardness of the material is 100-120 g; and (3) carrying out second-stage stirring until the viscosity of the material is 500-600 Pa.s, and continuing to carry out standing fermentation. .
Firstly, carrying out first standing fermentation until the hardness of the material is 80-90 g, and then carrying out first-stage stirring fermentation; preferably, shear agitation is performed; in the embodiment provided by the invention, the hardness of the first standing fermentation concrete material is 85g, 80g or 90g; the process can destroy casein distribution structure in the material and provide sufficient environment for extracellular polysaccharide production and enrichment.
The first stage of stirring is stopped until the viscosity of the material is 200-300 Pa.s, preferably 210-290 Pa.s, and further preferably 225-285 Pa.s, and the second stationary fermentation is carried out; in the examples provided herein, the first stage of agitation fermentation is specific to a material viscosity of 225 Pa-s, 267 Pa-s, 285 Pa-s or 236 Pa-s.
Standing and fermenting for the second time until the hardness of the material is 100-120 g, and then carrying out second-stage stirring and fermenting; preferably, shear agitation is performed; in the examples provided by the invention, the second stationary fermentation is specific to a material hardness of 110g, 100g, 120g or 106g; the second section of shearing stirring fermentation can continuously destroy the distribution structure of casein, and strip off extracellular polysaccharide generated by the enrichment of the starter, so that a sufficient space is provided for the enrichment of extracellular polysaccharide.
The second stage of stirring fermentation until the viscosity of the material is 500-600 Pa.s, preferably 520-600 Pa.s, more preferably 540-600 Pa.s, and even more preferably 545-594 Pa.s, stopping stirring, and performing third standing fermentation; in the examples provided herein, the second stage of agitation fermentation is specific to a material viscosity of 556 Pa-s, 575 Pa-s, 594 Pa-s, or 545 Pa-s.
In the present invention, hardness detection in the above-described process is performed unless otherwise specified: the device comprises: a BROOKFIELD CT3 texture analyzer; probe model: TA11/1000 standard cylindrical probe; measurement conditions: the room temperature is 25 ℃, the pressing force is 5g, the pressing distance is 15.0mm, and the testing speed is 1.0mm/s.
Viscosity detection in the above procedure: a An Dongpa MCR302 model rheometer was used with a constant shear rate of 50/s, 60s 1 s/data point collection and a constant temperature control of 20 ℃.
In the present invention, the stirring speed during the intermittent stirring is not particularly limited, and the viscosity may be as long as the viscosity satisfies the above-mentioned requirements, according to the stirring speed well known to those skilled in the art.
In the present invention, it is preferable that the pH value is 4.6 or less after the completion of fermentation.
After fermentation, demulsification is preferably performed; the stirring speed during demulsification is preferably 400-500 rpm; the demulsification time is preferably 30 to 90 seconds, more preferably 40 to 70 seconds, still more preferably 60 seconds. After fermentation is completed, demulsification and stirring can be performed, so that extracellular polysaccharide in the yoghurt can be uniformly distributed, the thick texture and fine taste of the yoghurt are ensured, and meanwhile, the wiredrawing effect of the yoghurt is further improved.
After demulsification, cooling to obtain the yogurt with high wiredrawing property; the cooling temperature is preferably 5-15 ℃, more preferably 8-12 ℃, and still more preferably 10 ℃; cooling to the temperature.
According to the invention, the intermittent stirring and shearing are carried out in the fermentation process, so that the influence of casein coagulation on extracellular polysaccharide produced by a starter is avoided, and meanwhile, polysaccharide substances are added into a fermentation system to promote secretion of extracellular polysaccharide produced by the starter, so that the yield of extracellular polysaccharide produced by the starter is doubly improved, the wiredrawing property of the yoghourt can be improved even by using a conventional starter for fermentation, the texture of the obtained high wiredrawing yoghourt is thick and fine, and the quality in the shelf life is more stable.
In order to further illustrate the invention, the following describes in detail the high-wiredrawing yogurt and the preparation method thereof provided by the invention with reference to examples.
The reagents used in the examples below are all commercially available; wherein the tremella polysaccharide, the wolfberry polysaccharide and the yam polysaccharide are derived from Orchis food ingredients limited company; pectin is derived from Azithro International trade (Shanghai) Limited
Pectin; the starter is derived from strains of Premium1.0, BB-12 and L.casei 431 of Hansen Corp.
Example 1
The main raw materials of the fermentation system comprise, by weight, 924.9 parts of fresh cow milk, 70 parts of white granulated sugar, 5 parts of tremella polysaccharide and 0.1 part of a starter (lactobacillus bulgaricus and streptococcus thermophilus) per 1000 parts of the fermentation system.
The preparation method of the high-wiredrawing yogurt comprises the following steps:
(1) And (3) batching: heating milk raw materials to 56 ℃, fully premixing white granulated sugar and tremella polysaccharide, then adding the mixture, and stopping stirring after mixing the materials circularly for 30min;
(2) Homogenizing: heating the mixed material liquid obtained in the step (1) to 65 ℃, and homogenizing under the pressure of 30/180 bar;
(3) Sterilizing: sterilizing the homogenized feed liquid obtained in the step (2) at 95 ℃ for 200s;
(4) Fermentation: cooling the sterilized feed liquid obtained in the step (3) to 35 ℃, adding a starter, then standing and fermenting at 35 ℃, and carrying out intermittent stirring and shearing twice, wherein: (1) shearing and stirring are carried out when the hardness is 85g, and the viscosity is stopped when 225 Pa.s; (2) when the hardness is 110g, shearing and stirring are carried out, the viscosity is stopped when the viscosity is 556Pa.s, and the static fermentation is continued; stopping at pH4.6 or less
(5) Demulsification: and (3) stopping fermenting at 400rpm when the pH value is lower than 4.6 in the step (4) by standing and fermenting, and performing demulsification, shearing and stirring for 1min to obtain the fermented milk.
(6) And (3) cooling: and (3) cooling the fermented milk obtained in the step (5) at the temperature of 10 ℃ to obtain the yogurt with high wiredrawing property.
Example 2
The main raw materials of the fermentation system comprise fresh milk, white granulated sugar, medlar polysaccharide and a starter (lactobacillus casei), wherein in every 1000 parts of the fermentation system by weight, the fresh milk is 926 parts, the white granulated sugar is 70 parts, the medlar polysaccharide is 3 parts, and the starter is 1 part.
The preparation method of the high-wiredrawing yogurt comprises the following steps:
(1) And (3) batching: heating milk raw materials to 50deg.C, fully premixing white sugar and fructus Lycii polysaccharide, adding, circularly mixing for 30min, and stopping stirring;
(2) Homogenizing: heating the mixed material liquid obtained in the step (1) to 64 ℃, and homogenizing under the pressure of 30/180 bar;
(3) Sterilizing: sterilizing the homogenized feed liquid obtained in the step (2) at 94 ℃ for 200s;
(4) Fermentation: cooling the sterilized feed liquid obtained in the step (3) to 36 ℃, adding a starter, then standing at 36 ℃ for fermentation, and carrying out intermittent stirring and shearing twice, wherein: (1) shearing and stirring are carried out when the hardness is 80g, and the viscosity is stopped when the viscosity is 267 Pa.s; (2) when the hardness is 100g, shearing and stirring are carried out, the viscosity is stopped when the viscosity is 575Pa.s, and the static fermentation is continued;
(5) Demulsification: and (3) stopping fermenting at 400rpm when the pH value is lower than 4.6 after standing and fermenting in the step (4), and performing demulsification, shearing and stirring for 1min to obtain the fermented milk.
(6) And (3) cooling: and (3) cooling the fermented milk obtained in the step (5) at the temperature of 10 ℃ to obtain the yogurt with high wiredrawing property.
Example 3
The main raw materials of the fermentation system comprise, by weight, 926.5 parts of fresh cow milk, 70 parts of white granulated sugar, 2 parts of Chinese yam polysaccharide, 1 part of tremella polysaccharide and 0.5 part of a starter (lactobacillus plantarum).
The preparation method of the high-wiredrawing yogurt comprises the following steps:
(1) And (3) batching: heating milk raw materials to 60 ℃, fully premixing white granulated sugar, chinese yam polysaccharide and tremella polysaccharide, then adding the mixture, and stopping stirring after mixing the materials circularly for 30min;
(2) Homogenizing: heating the mixed material liquid obtained in the step (1) to 66 ℃, and homogenizing under the pressure of 30/180 bar;
(3) Sterilizing: sterilizing the homogenized feed liquid obtained in the step (2) at 96 ℃ for 300s;
(4) Fermentation: cooling the sterilized feed liquid obtained in the step (3) to 40 ℃, adding a starter, then standing at 40 ℃ for fermentation, and carrying out intermittent stirring and shearing twice, wherein: (1) shearing and stirring are carried out when the hardness is 90g, and the viscosity is stopped when the viscosity is 284 Pa.s; (2) when the hardness is 120g, shearing and stirring are carried out, the viscosity is stopped when the viscosity is 594Pa.s, and the still fermentation is continued;
(5) Demulsification: and (3) stopping fermenting at 400rpm when the pH value is lower than 4.6 in the step (4) by standing and fermenting, and performing demulsification, shearing and stirring for 1min to obtain the fermented milk.
(6) And (3) cooling: and (3) cooling the fermented milk obtained in the step (5) at the temperature of 10 ℃ to obtain the yogurt with high wiredrawing property.
Example 4
The main raw materials of the fermentation system comprise, by weight, 994.9 parts of fresh cow milk, 5 parts of tremella polysaccharide and 0.1 part of a starter (lactobacillus bulgaricus, streptococcus thermophilus and bifidobacterium) per 1000 parts of the fermentation system.
The preparation method of the high-wiredrawing yogurt comprises the following steps:
(1) And (3) batching: heating milk raw material to 56 ℃, adding tremella polysaccharide, and stopping stirring after mixing for 30min in a circulating way;
(2) Homogenizing: heating the mixed material liquid obtained in the step (1) to 65 ℃, and homogenizing under the pressure of 30/180 bar;
(3) Sterilizing: sterilizing the homogenized feed liquid obtained in the step (2) at 95 ℃ for 200s;
(4) Fermentation: cooling the sterilized feed liquid obtained in the step (3) to 35 ℃, adding a starter, then standing and fermenting at 35 ℃, and carrying out intermittent stirring and shearing twice, wherein: (1) shearing and stirring are carried out when the hardness is 85g, and the viscosity is stopped when 236 Pa.s; (2) when the hardness is 106g, shearing and stirring are carried out, the viscosity is stopped when the viscosity is 545Pa.s, and the still fermentation is continued;
(5) Demulsification: and (3) stopping fermenting at 400rpm when the pH value is lower than 4.6 after standing and fermenting in the step (4), and performing demulsification, shearing and stirring for 1min to obtain the fermented milk.
(6) And (3) cooling: and (3) cooling the fermented milk obtained in the step (5) at the temperature of 10 ℃ to obtain the yogurt with high wiredrawing property.
Example 5
The main raw materials of the fermentation system comprise, by weight, 994.9 parts of fresh cow milk, 5 parts of tremella polysaccharide and 0.1 part of a starter (lactobacillus bulgaricus, streptococcus thermophilus and bifidobacterium) per 1000 parts of the fermentation system.
The preparation method of the high-wiredrawing yogurt comprises the following steps:
(1) And (3) batching: heating milk raw material to 56 ℃, adding tremella polysaccharide, and stopping stirring after mixing for 30min in a circulating way;
(2) Homogenizing: heating the mixed material liquid obtained in the step (1) to 65 ℃, and homogenizing under the pressure of 30/180 bar;
(3) Sterilizing: sterilizing the homogenized feed liquid obtained in the step (2) at 95 ℃ for 200s;
(4) Fermentation: cooling the sterilized feed liquid obtained in the step (3) to 35 ℃, adding a starter, then standing and fermenting at 35 ℃, and carrying out three intermittent stirring and shearing, wherein: (1) shearing and stirring are carried out when the hardness is 82g, and the viscosity is stopped when 215 Pa.s; (2) when the hardness is 96g, shearing and stirring are carried out, the viscosity is stopped when the viscosity is 345Pa.s, and the static fermentation is continued; (3) when the hardness is 115g, shearing and stirring are carried out, the viscosity is stopped when the viscosity is 528Pa.s, and the static fermentation is continued;
(5) Demulsification: and (3) stopping fermenting at 400rpm when the pH value is lower than 4.6 after standing and fermenting in the step (4), and performing demulsification, shearing and stirring for 1min to obtain the fermented milk.
(6) And (3) cooling: and (3) cooling the fermented milk obtained in the step (5) at the temperature of 10 ℃ to obtain the yogurt with high wiredrawing property.
Example 6
The main raw materials of the fermentation system comprise, by weight, 994.9 parts of fresh cow milk, 5 parts of tremella polysaccharide and 0.1 part of a starter (lactobacillus bulgaricus, streptococcus thermophilus and bifidobacterium) per 1000 parts of the fermentation system.
The preparation method of the high-wiredrawing yogurt comprises the following steps:
(1) And (3) batching: heating milk raw material to 56 ℃, adding tremella polysaccharide, and stopping stirring after mixing for 30min in a circulating way;
(2) Homogenizing: heating the mixed material liquid obtained in the step (1) to 65 ℃, and homogenizing under the pressure of 30/180 bar;
(3) Sterilizing: sterilizing the homogenized feed liquid obtained in the step (2) at 95 ℃ for 200s;
(4) Fermentation: cooling the sterilized feed liquid obtained in the step (3) to 35 ℃, adding a starter, then standing and fermenting at 35 ℃, and carrying out four intermittent stirring and shearing, wherein: (1) shearing and stirring are carried out when the hardness is 80g, and the viscosity is stopped when 156 Pa.s; (2) when the hardness is 95g, shearing and stirring are carried out, the viscosity is stopped when the viscosity is at 295Pa.s, and the static fermentation is continued; (3) when the hardness is 102g, shearing and stirring are carried out, the viscosity is stopped when the viscosity is 457Pa.s, and the static fermentation is continued; (4) when the hardness is 118g, shearing and stirring are carried out, the viscosity is stopped when the viscosity is 564Pa.s, and the static fermentation is continued;
(5) Demulsification: and (3) stopping fermenting at 400rpm when the pH value is lower than 4.6 after standing and fermenting in the step (4), and performing demulsification, shearing and stirring for 1min to obtain the fermented milk.
(6) And (3) cooling: and (3) cooling the fermented milk obtained in the step (5) at the temperature of 10 ℃ to obtain the yogurt with high wiredrawing property.
Comparative example 1
The main raw materials of the fermentation system comprise, by weight, 928.9 parts of fresh cow milk, 70 parts of white granulated sugar, 1 part of pectin and 0.1 part of a starter (lactobacillus bulgaricus and streptococcus thermophilus) per 1000 parts of the fermentation system.
The preparation method comprises the following steps:
(1) And (3) batching: heating milk raw material to 56 ℃, fully premixing white granulated sugar and pectin, adding the mixture, circularly mixing the materials for 30min, and stopping stirring;
(2) Homogenizing: heating the mixed material liquid obtained in the step (1) to 65 ℃, and homogenizing under the pressure of 30/180 bar;
(3) Sterilizing: sterilizing the homogenized feed liquid obtained in the step (2) at 95 ℃ for 200s;
(4) Fermentation: cooling the sterilized feed liquid obtained in the step (3) to 35 ℃, adding a starter, then standing and fermenting at 35 ℃, and intermittently stirring and shearing, wherein: (1) shearing and stirring are carried out when the hardness is 85g, and the viscosity is stopped when 230 Pa.s; (2) when the hardness is 112g, shearing and stirring are carried out, the viscosity is stopped when the viscosity is 520Pa.s, and the static fermentation is continued;
(5) Demulsification: and (3) stopping fermenting at 400rpm when the pH value is lower than 4.6 after standing and fermenting in the step (4), and performing demulsification, shearing and stirring for 1min to obtain the fermented milk.
(6) And (3) cooling: and (3) cooling the fermented milk obtained in the step (5) at the temperature of 10 ℃ to obtain the yogurt with high wiredrawing property.
Comparative example 2
The main raw materials of the fermentation system comprise, by weight, 924.9 parts of fresh cow milk, 70 parts of white granulated sugar, 5 parts of tremella polysaccharide and 0.1 part of a starter (lactobacillus bulgaricus and streptococcus thermophilus) per 1000 parts of the fermentation system.
The preparation method comprises the following steps:
(1) And (3) batching: heating milk raw materials to 56 ℃, fully premixing white granulated sugar and tremella polysaccharide, then adding the mixture, and stopping stirring after mixing the materials circularly for 30min;
(2) Homogenizing: heating the mixed material liquid obtained in the step (1) to 65 ℃, and homogenizing under the pressure of 30/180 bar;
(3) Sterilizing: sterilizing the homogenized feed liquid obtained in the step (2) at 95 ℃ for 200s;
(4) Fermentation: cooling the sterilized feed liquid obtained in the step (3) to 35 ℃, adding a starter, and then standing and fermenting at 35 ℃;
(5) Demulsification: stopping fermenting at 400rpm when the pH value is lower than 4.6 by standing and fermenting in the step (4), and performing demulsification, shearing and stirring for 1min to obtain fermented milk;
(6) And (3) cooling: cooling the fermented milk obtained in the step (5) at 10 ℃ to obtain the yoghourt.
Comparative example 3
The main raw materials of the fermentation system comprise, by weight, 924.9 parts of fresh cow milk, 70 parts of white granulated sugar, 5 parts of tremella polysaccharide and 0.1 part of a starter (lactobacillus bulgaricus and streptococcus thermophilus) per 1000 parts of the fermentation system.
The preparation method of the yoghurt comprises the following steps:
(1) And (3) batching: heating milk raw materials to 56 ℃, fully premixing white granulated sugar and tremella polysaccharide, then adding the mixture, and stopping stirring after mixing the materials circularly for 30min;
(2) Homogenizing: heating the mixed material liquid obtained in the step (1) to 65 ℃, and homogenizing under the pressure of 30/180 bar;
(3) Sterilizing: sterilizing the homogenized feed liquid obtained in the step (2) at 95 ℃ for 200s;
(4) Fermentation: cooling the sterilized feed liquid obtained in the step (3) to 35 ℃, adding a starter, and continuously stirring and shearing at 400rpm at 35 ℃;
(5) And (3) cooling: cooling the fermented milk with the pH value reduced to below 4.6 obtained in the step (4) at 10 ℃ to obtain the yoghourt.
Comparative example 4
The main raw materials of the fermentation system comprise, by weight, 922.9 parts of fresh cow milk, 70 parts of white granulated sugar, 5 parts of tremella polysaccharide and 0.1 part of a starter (lactobacillus bulgaricus and streptococcus thermophilus) per 1000 parts of the fermentation system.
The preparation method comprises the following steps:
(1) And (3) batching: heating milk raw materials to 56 ℃, fully premixing white granulated sugar and tremella polysaccharide, then adding the mixture, and stopping stirring after mixing the materials circularly for 30min;
(2) Homogenizing: heating the mixed material liquid obtained in the step (1) to 65 ℃, and homogenizing under the pressure of 30/180 bar;
(3) Sterilizing: sterilizing the homogenized feed liquid obtained in the step (2) at 95 ℃ for 200s;
(4) Fermentation: cooling the sterilized feed liquid obtained in the step (3) to 35 ℃, adding a leavening agent, then standing at 35 ℃ for fermentation, stirring and shearing for one time, stopping stirring when the hardness is 110g and stopping when the viscosity is 455Pa.s, and continuing standing for fermentation;
(5) Demulsification: and (3) stopping fermenting at 400rpm when the pH value is lower than 4.6 after standing and fermenting in the step (4), and performing demulsification, shearing and stirring for 1min to obtain the fermented milk.
(6) And (3) cooling: cooling the fermented milk obtained in the step (5) at 10 ℃ to obtain the yogurt with stringiness.
Comparative example 5
The main raw materials of the fermentation system comprise, by weight, 924.9 parts of fresh cow milk, 70 parts of white granulated sugar, 5 parts of tremella polysaccharide and 0.1 part of a starter (lactobacillus bulgaricus and streptococcus thermophilus) per 1000 parts of the fermentation system.
The preparation method comprises the following steps:
(1) And (3) batching: heating milk raw materials to 56 ℃, fully premixing white granulated sugar and tremella polysaccharide, then adding the mixture, and stopping stirring after mixing the materials circularly for 30min;
(2) Homogenizing: heating the mixed material liquid obtained in the step (1) to 65 ℃, and homogenizing under the pressure of 30/180 bar;
(3) Sterilizing: sterilizing the homogenized feed liquid obtained in the step (2) at 95 ℃ for 200s;
(4) Fermentation: cooling the sterilized feed liquid obtained in the step (3) to 35 ℃, adding a starter, then standing and fermenting at 35 ℃, and carrying out three intermittent stirring and shearing, wherein: (1) shearing and stirring are carried out when the hardness is 55g, and the viscosity is stopped when 136 Pa.s; (2) shearing and stirring are carried out when the hardness is 115g, and the viscosity is stopped when 550 Pa.s; (3) when the hardness is 163g, shearing and stirring are carried out, the viscosity is stopped when the viscosity is 656Pa.s, and the static fermentation is continued;
(5) Demulsification: and (3) stopping fermenting at 400rpm when the pH value is lower than 4.6 after standing and fermenting in the step (4), and performing demulsification, shearing and stirring for 1min to obtain the fermented milk.
(6) And (3) cooling: cooling the fermented milk obtained in the step (5) at 10 ℃ to obtain the yogurt with stringiness.
Comparative example 6
The main raw materials of the fermentation system comprise, by weight, 922.9 parts of fresh cow milk, 70 parts of white granulated sugar, 4 parts of tremella polysaccharide, 2 parts of Chinese yam polysaccharide and 0.1 part of a starter (lactobacillus bulgaricus and streptococcus thermophilus) per 1000 parts of the fermentation system.
The preparation method comprises the following steps:
(1) And (3) batching: heating milk raw materials to 56 ℃, fully premixing white granulated sugar and tremella polysaccharide, then adding the mixture, and stopping stirring after mixing the materials circularly for 30min;
(2) Homogenizing: heating the mixed material liquid obtained in the step (1) to 65 ℃, and homogenizing under the pressure of 30/180 bar;
(3) Sterilizing: sterilizing the homogenized feed liquid obtained in the step (2) at 95 ℃ for 200s;
(4) Fermentation: cooling the sterilized feed liquid obtained in the step (3) to 35 ℃, adding a starter, then standing and fermenting at 35 ℃, and intermittently stirring and shearing, wherein: (1) shearing and stirring are carried out when the hardness is 85g, and the viscosity is stopped when 225 Pa.s; (2) when the hardness is 110g, shearing and stirring are carried out, the viscosity is stopped when the viscosity is 556Pa.s, and the static fermentation is continued;
(5) Demulsification: and (3) stopping fermenting at 400rpm when the pH value is lower than 4.6 after standing and fermenting in the step (4), and performing demulsification, shearing and stirring for 1min to obtain the fermented milk.
(6) And (3) cooling: cooling the fermented milk obtained in the step (5) at 10 ℃ to obtain the yogurt with stringiness.
For performance evaluation of yogurt drawability, the products of examples 1 to 6 and comparative examples 1 to 6 were examined for extracellular polysaccharide content, water holding capacity and drawn length, and the results are shown in Table 1.
Wherein, the water holdup is detected by centrifugal precipitation: accurately weighing the mass M1 of the sample to be measured, centrifuging for 10min at 6000r/min by using a centrifugal precipitation method to obtain the mass M2 of the precipitate, and calculating the water retention rate of the sample as shown in the following formula:
the wire drawing length detects as: the spoon full of the yoghurt sample was lifted and inclined at 30 degrees, and the length of the suspension when the sample was flowing down was measured, and the average value was taken after three times of detection for each sample as the wiredrawing length of the sample.
TABLE 1 measurement results of extracellular polysaccharide content, water holdup and stringiness of yogurt of examples 1 to 6 and comparative examples 1 to 6
According to the detection results of extracellular polysaccharide content and wiredrawing length of the yoghurt, polysaccharide substances are added in examples 1-6, and intermittent stirring and shearing are carried out twice or more in the fermentation process, so that the extracellular polysaccharide content of the yoghurt is 490 mug/mL or more, the water retention rate is 14% or more, and the wiredrawing length can be kept to be 15cm or more; in the comparative example 1, since no polysaccharide raw material is added and only process shearing is performed, the extracellular polysaccharide content is 356.2 mug/mL, and no exogenous polysaccharide raw material is used for promoting the lactic acid bacteria to produce extracellular polysaccharide content; comparative examples 2 to 5 although polysaccharide substances were added, the process was not subjected to intermittent shearing (comparative example 2), continuous shearing (comparative example 3), primary shearing (comparative example 4), and tertiary shearing outside the hardness and viscosity ranges (comparative example 5), the extracellular polysaccharide content, water holding capacity and wiredrawing length of the samples were significantly reduced as compared with examples 1 to 6, and the sample of comparative example 3 under the continuous shearing conditions had no wiredrawing property, indicating that neither the shearing process was performed, nor that excessive shearing process resulted in serious damage to the extracellular environment of casein coagulation system and lactic acid bacteria, and the wiredrawing effect of the samples was poor; comparative example 6 total polysaccharide content >0.5%, the extracellular polysaccharide content and stringiness of the sample were not improved, and the water retention was not as good as in examples 1-4, indicating that too much polysaccharide addition did not promote yogurt stringiness.
Evaluation of stability performance in shelf life of yoghurt
In order to evaluate the stability performance of the drawn yogurt during the shelf life, the changes of the viscosity, acidity and viable count of the samples of the yogurt obtained in examples 1 to 4 and comparative examples 1 to 5 during the shelf life were continuously monitored, and the results are shown in fig. 2 to 4 (the viscosity detection method is that a An Dongpa MCR302 model rheometer is adopted, the constant shear rate is 50/s, the data point collection is 60s 1 s/s, the constant temperature is controlled at 20 ℃, the acidity detection method is GB 5413.34, and the viable count detection method is GB 4789.35). Wherein, FIG. 2 is a graph showing the viscosity change of the yogurt obtained in examples 1 to 4 and comparative examples 1 to 5 during shelf life; FIG. 3 is a graph showing the acidity rise over shelf life of the yogurt obtained in examples 1-4 and comparative examples 1-5; FIG. 4 is a graph showing the results of the total number of lactic acid bacteria change in shelf life of the yogurt obtained in examples 1 to 4 and comparative examples 1 to 5.
As can be seen from the monitoring results of the viscosity, titrating acidity and total lactic acid bacteria of the wiredrawing yoghourt in the shelf life, the polysaccharide substances are added in the examples 1 to 4, and intermittent stirring and shearing are carried out in the fermentation process, so that the obtained wiredrawing yoghourt changes stably in the shelf life, namely the viscosity increment range in the shelf life is within 20Pa.s, the acidity rises to within 10 DEG T, and the total lactic acid bacteria can be maintained at 4.0x10 at the end of the quality guarantee period 7 CFU/g or more; in comparative example 1, no polysaccharide is added, only the process shear is performed, the viscosity change range is large in shelf life, the acidity is increased by more than 25 DEG T, and the total number of lactic acid bacteria is reduced to 3.0X10 7 Compared with the results of examples 1-4, the CFU/g is less than or equal to the CFU/g, which shows that the addition of exogenous polysaccharide substances can better control the viscosity and acidity of the sample and ensure the activity of lactobacillus; comparative examples 2 to 5 although polysaccharides were added, the process did not perform intermittent shearing (comparative example 2), continuous shearing (comparative example 3), one shearing (comparative example 4), three shearing outside the hardness and viscosity ranges (comparative example 5), and the sample system subjected to multiple shearing was severely damaged, resulting in no viscosity of the samples of comparative example 3, the viscosity of the samples of comparative example 2 and comparative example 4 were low overall, and fluctuation of variation was large (the viscosity increment range was 80 to 170pa.s in shelf life), while the increase of acidity of the samples was remarkable, and the viable count was also reduced to 3.0X10 7 Within CFU/g, the sample stability is poor, indicating that the moderate stage stirring and shearing process can make the sample have more uniform texture and stable viscosity, and has promoting effect on the activity maintenance and acidity control of lactobacillus.
Claims (10)
1. A method for improving the stringiness of yogurt, comprising the steps of:
mixing milk raw material with polysaccharide substances, homogenizing, sterilizing, adding a starter for fermentation, and intermittently stirring in the fermentation process.
2. The method of claim 1, wherein the fermentation temperature is 30 ℃ to 40 ℃; the fermentation time is 4-6 hours; and/or
The intermittent stirring is carried out when the hardness of the fermented material is 80-120 g, the material viscosity is stopped when 200-600 Pa.s, and the stirring times in the intermittent stirring process are more than or equal to 2 times.
3. The method according to claim 1, characterized in that the fermentation is in particular:
a) Firstly, standing and fermenting until the hardness of the material is 80-90 g, stirring until the viscosity of the material is 150-300 Pa.s, and standing and fermenting;
b) The static fermentation is carried out until the hardness of the material is 7-30 g higher than that of the material subjected to the previous static fermentation, the stirring is carried out until the viscosity of the material is 100-335 Pa.s higher than that of the material subjected to the previous stirring, and the static fermentation is stopped;
and B) repeating the step B) until the hardness of the material is 100-120 g, stirring until the viscosity of the material is 500-600 Pa.s, and continuing to stand for fermentation.
4. The method according to claim 1, characterized in that the fermentation is in particular:
standing and fermenting until the hardness of the material is 80-90 g, stirring in the first stage until the viscosity of the material is 200-300 Pa.s, and continuing to perform standing and fermenting;
standing and fermenting until the hardness of the material is 100-120 g; and (3) carrying out second-stage stirring until the viscosity of the material is 500-600 Pa.s, and continuing to carry out standing fermentation.
5. The method of claim 1, wherein the milk raw material is selected from one or more of raw cow milk, sheep milk, and reconstituted milk; and/or
The active polysaccharide is selected from one or more of tremella polysaccharide, lentinan, ganoderma lucidum polysaccharide, wolfberry polysaccharide, chinese yam polysaccharide and konjak polysaccharide; and/or
The starter is selected from one or more of Lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium, lactobacillus casei, lactococcus lactis milk subspecies, lactococcus lactis subspecies and Lactobacillus acidophilus.
6. The method according to claim 1, wherein the mass of the milk raw material is 92% to 99.5% of the total mass of the system at the time of fermentation; and/or
The mass of the active polysaccharide substance is 0.3-0.5% of the total mass of the system during fermentation; and/or
The mass of the starter is 0.01% -0.1% of the total mass of the system during fermentation.
7. The method of claim 1, wherein a saccharide is also added during mixing; the sugar substance is selected from one or more of white granulated sugar, sucrose and erythritol; preferably, the mass of the sugar substance is 5-10% of the mass of the fermentation system.
8. The method of claim 1, wherein the temperature of the mixing is 50 ℃ to 60 ℃; the mixing time is 20-30 min; and/or
The primary pressure of the homogenization is 150-250 bar; the secondary pressure of homogenization is 30-50 bar; homogenizing at 60-70 deg.c; and/or
The sterilization temperature is 94-96 ℃; the sterilization time is 200-300 s; and/or
The intermittent stirring is intermittent shearing stirring.
9. The method of claim 1, further comprising demulsification and cooling after fermentation; the stirring speed during demulsification is 400-500 rpm, and the time is 30-90 s; and/or
The cooling temperature is 5-15 ℃.
10. A high stringiness yogurt produced by the method of any of claims 1-9, characterized in that the high stringiness yogurt has a stringiness length of 15cm or more when tilted at 30 °.
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| CN116769673A (en) * | 2023-08-04 | 2023-09-19 | 云南农业大学 | Lactic acid bacteria with high extracellular polysaccharide yield and application thereof in preparation of wiredrawing yoghourt |
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| CN116769673B (en) * | 2023-08-04 | 2023-12-29 | 云南农业大学 | Lactic acid bacteria with high extracellular polysaccharide yield and application thereof in preparation of wiredrawing yoghourt |
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