CN116941671A - High-protein normal-temperature yoghourt and preparation method thereof - Google Patents
High-protein normal-temperature yoghourt and preparation method thereof Download PDFInfo
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- CN116941671A CN116941671A CN202210391683.2A CN202210391683A CN116941671A CN 116941671 A CN116941671 A CN 116941671A CN 202210391683 A CN202210391683 A CN 202210391683A CN 116941671 A CN116941671 A CN 116941671A
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- 229920002472 Starch Polymers 0.000 claims abstract description 28
- 239000001814 pectin Substances 0.000 claims abstract description 28
- 229920001277 pectin Polymers 0.000 claims abstract description 28
- 235000010987 pectin Nutrition 0.000 claims abstract description 28
- 235000019698 starch Nutrition 0.000 claims abstract description 28
- 239000008107 starch Substances 0.000 claims abstract description 28
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- 229920001202 Inulin Polymers 0.000 claims abstract description 18
- 235000020971 citrus fruits Nutrition 0.000 claims abstract description 18
- 238000000855 fermentation Methods 0.000 claims abstract description 18
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- 239000000835 fiber Substances 0.000 claims abstract description 18
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- 238000000926 separation method Methods 0.000 claims description 8
- 235000004213 low-fat Nutrition 0.000 claims description 7
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- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 6
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims description 6
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- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 6
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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
- A23C1/00—Concentration, evaporation or drying
- A23C1/14—Concentration, evaporation or drying combined with other treatment
-
- 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
- A23C3/00—Preservation of milk or milk preparations
- A23C3/02—Preservation of milk or milk preparations by heating
- A23C3/03—Preservation of milk or milk preparations by heating the materials being loose unpacked
-
- 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
- A23C9/137—Thickening substances
Abstract
The invention relates to the field of foods, in particular to high-protein normal-temperature yoghourt and a preparation method thereof, wherein the raw materials of the high-protein normal-temperature yoghourt comprise raw milk, fermentation strains, starch, citrus fiber, inulin, pectin and small molecular sugar, and the preparation method comprises the following steps: concentrating raw milk until the protein content is 4.0-4.5%, sequentially homogenizing, sterilizing, cooling, inoculating, fermenting to obtain yogurt, demulsifying, adding the rest raw material mixed solution in sterile online manner, sterilizing for the second time, cooling, and separating whey to make the protein content be above 6.0%. The invention can realize that the content of the yoghourt protein is more than 6 percent and has good normal-temperature storage stability on the premise of conforming to the raw material cleaning principle.
Description
Technical Field
The invention relates to the field of foods, in particular to high-protein normal-temperature yoghourt and a preparation method thereof.
Background
The high-protein yoghurt is used as a high-quality protein source, and part of protein in milk is decomposed into small molecular peptides and amino acids in the fermentation process, so that the high-protein yoghurt is easier to digest and absorb. And because the moisture content is reduced, the high-protein yoghourt is equivalent to purifying protein and fat in the yoghourt, and the protein content of the high-protein yoghourt can easily reach more than twice that of the common yoghourt under the same heat, so that the yoghourt with high protein content can better fill hunger sensation and maintain longer satiety.
At present, the production process of the high-protein yoghourt does not have relevant standards, and the high-protein yoghourt can be added with raw materials such as concentrated whey protein, concentrated milk protein and the like for strengthening before fermentation during production, or the protein content of raw milk is improved by using flash evaporation and membrane filtration processes; the whey can also be separated by centrifugation and membrane filtration after fermentation to reach the index of high protein.
However, in actual production, the method for improving the protein content inevitably affects the taste of the yogurt, and in order to prolong the shelf life or maintain a good tissue state, manufacturers often add various additives into the raw materials, which is undesirable for consumers.
Disclosure of Invention
Aiming at the defects existing in the prior art, the invention provides the high-protein normal-temperature yoghourt and the preparation method thereof, which realize that the protein content of the yoghourt is more than 6 percent and the normal-temperature storage stability is good on the premise of meeting the raw material cleaning principle.
The invention provides a high-protein normal-temperature yoghourt, which is prepared from raw milk, fermentation strain, starch, citrus fiber, inulin, pectin and small molecular sugar.
In the prior art, a large number of colloids, sweeteners and the like are often added in the preparation of the high-protein normal-temperature yoghourt to realize good tissue state and poor flavor shielding, and the invention discovers that the raw materials are clean by adopting starch, citrus fiber, inulin, pectin and small molecular sugar except raw milk and fermentation strains by matching with the improved preparation method disclosed by the invention, so that the raw materials are favored by consumers.
The raw milk of the invention refers to fresh milk which is just extruded. The starch is common starch. The pectin includes low-fat pectin and high-fat pectin. The small molecule sugar refers to sugar such as erythritol, xylitol, and polydextrose.
According to the high-protein normal-temperature yoghurt provided by the invention, the mass ratio of the citrus fiber to the inulin to the starch is 0.2-0.4:0.05-0.1:0.2-0.4. The citrus fiber and inulin are adopted to replace part of starch, so that the effects of thickening, water retention and stable system can be achieved, and no whey is separated out in the shelf life.
According to the high-protein normal-temperature yoghurt provided by the invention, starch, citrus fiber, inulin, pectin and small-molecular sugar are added after raw milk is fermented into yoghurt, wherein the addition amount of the starch, the citrus fiber and the inulin is 0.5-0.8 part by weight, 0.3-0.5 part by weight and 3-9 parts by weight of pectin based on 100 parts by weight of fermented yoghurt.
Further preferably, the pectin consists of low-fat pectin and high-fat pectin in a mass ratio of 0.5-1:2-4. The high-fat pectin provides partial product viscosity in the yoghurt, and simultaneously, the retention solution (RO water) is used for dissolution so as to avoid the influence of the colloid on the yoghurt stabilizing system in the fermentation process. The small amount of low-fat pectin ensures that the yogurt can protect the protein from denaturation when entering a sterilization process, and the smooth mouthfeel is improved, and a product stabilizing system does not migrate within the quality guarantee period.
The invention also provides a preparation method of the high-protein normal-temperature yoghurt.
The preparation method provided by the invention comprises the following steps: concentrating raw milk until the protein content is 4.0-4.5%, sequentially homogenizing, sterilizing, cooling, inoculating, fermenting to obtain yogurt, demulsifying, adding the rest raw material mixed solution in sterile online manner, sterilizing for the second time, cooling, and separating whey to make the protein content be above 6.0%.
The invention combines the pre-concentration and post-concentration processes and the aseptic online adding process, complements the adopted raw material system, can realize raw material cleaning, has the obtained yoghurt protein content of more than 6.0 percent, has good mouthfeel, and can be stably stored for at least 5 months at normal temperature.
According to the preparation method provided by the invention, the raw milk is subjected to preliminary sterilization treatment before concentration. Specifically, 97% of spores in milk can be removed by a milk purifying machine and/or a sterilizing separator, the total number of bacterial colonies and psychrophilic bacteria are reduced, and the microbial hazard in the milk storage process is reduced.
According to the preparation method provided by the invention, in the raw milk concentration step, RO (reverse osmosis) membranes are adopted for concentration in the same proportion, the organic membranes have low cost, strong practicability and wide application range, and are relatively stable membranes used in the current industry.
According to the preparation method provided by the invention, the homogenizing pressure in the homogenizing step is 100-200bar, fat globules in the cow milk are integrated uniformly after homogenization, the protein is more stable, the fermented yoghourt is finer, and the product stabilizing system is better.
Further, degassing is carried out before homogenization, so that gas contained in the milk is removed, the oxygen content in the milk is reduced, and the shelf life of the product is prolonged. Preferably, the degassing temperature is controlled between 50 and 60 ℃.
After homogenization, the system continuously exchanges heat with cow milk to 90-95 ℃ for 60-120s, so that whey protein is denatured, the pipeline scaling speed is reduced in the sterilization process, the production time is prolonged, and the protein is little denatured and has no astringent feel in the yogurt fermentation process.
According to the preparation method provided by the invention, the sterilization adopts ultra-high temperature sterilization, and the temperature is 115-138 ℃. The sterilization is carried out at the temperature, so that microorganisms in the cow milk can be killed, and the cow milk is commercially sterile.
According to the preparation method provided by the invention, after sterilization, the mixture is cooled to about 42 ℃ for inoculation, and inoculated strains are lactobacillus bulgaricus, streptococcus thermophilus, lactococcus lactis subspecies lactis, lactococcus lactis subspecies milk fat and lactobacillus paracasei.
According to the preparation method provided by the invention, fermentation is performed after inoculation, the fermentation temperature is 37-43 ℃, and the fermentation time is 4-8 hours. And when the pH value reaches 4.25, demulsification and stirring are carried out, the stirring speed is 20+/-10 revolutions per minute, and the stirring is carried out for 1-5 minutes. The storage time of the fermented yoghourt after demulsification is not more than 60 minutes, so that the problem that the yoghourt is excessively long in fermentation time, large in acidity deviation and uneven in acid feel in the same batch of yoghourt is avoided.
According to the preparation method provided by the invention, the rest raw material mixed solution is the mixed solution of starch, citrus fiber, inulin, pectin and small molecular sugar, is obtained by adopting an on-line heating and material melting mode, and is sterilized at 95-105 ℃ and stored in a sterile manner for standby.
Wherein, the adoption of an online heating material melting mode is specifically to dissolve materials at 60-70 ℃ by using a retaining liquid (RO water), so that the damage to starch raw materials can be reduced, a single-tube or direct-injection sterilization machine can be used for sterilization, the viscosity reduction or irreversible loss of the raw materials caused by excessive sterilization is prevented, and the homogenization and the degassing are not carried out.
According to the preparation method provided by the invention, static mixing is adopted in the process of adding the rest raw material mixed liquid on line. Specifically, a sterile tank or an ultra-clean storage tank can be used for storing the mixed solution of the rest raw materials, and the mixed solution is added on line by adopting a static mixer and mixed accurately in the same proportion. By adopting static mixing, the shearing of stabilizing agents such as starch and the like can be reduced, and the stability of the product can be improved.
According to the preparation method provided by the invention, pasteurization is adopted for the secondary sterilization, and the temperature is 70-80 ℃. And pasteurization is adopted for secondary sterilization, so that the thermal damage degree of the product can be effectively reduced, lactobacillus and other miscellaneous bacteria in the yoghurt can be killed, and the stability of the yoghurt after being compounded is improved. In a specific embodiment of the invention, the secondary sterilization can be carried by a rotor pump and replaced by a wide-runner high-viscosity plate.
According to the preparation method provided by the invention, the UF membrane is adopted for concentration in the whey separation step after cooling. The UF membrane concentration can reduce the shearing of the yoghurt, and is beneficial to the system stability. Wherein the UF membrane can be a plate-frame organic membrane, which can maximally improve the protein content. In addition, the small molecular sugar in the raw material has the function of increasing sweetness, and can reduce the loss of the yoghourt when passing through the UF membrane. Because the molecular weight of the UF membrane permeation is below 10000Da (Dalton), sucrose 342Da can enter the retention solution (RO water) through the UF membrane, and the small molecular polydextrose selects 12000-22000Da raw materials, and can be added into the yoghurt to the maximum extent.
The invention has the following beneficial effects:
the invention provides a high-protein normal-temperature yoghourt and a preparation method thereof, wherein the raw materials are prepared from starch, citrus fiber, inulin, pectin and small molecular sugar, and the raw materials are concentrated before combination, concentrated after combination and sterile on-line addition process through the mutual matching of a raw material system and the preparation method, so that the obtained yoghourt has the protein content of more than 6.0 percent on the premise of clean raw materials, has good taste, can be stably stored for at least 5 months at normal temperature, and is favored by consumers.
Detailed Description
The following examples are illustrative of the invention and are not intended to limit the scope of the invention.
The reagents and equipment involved in the examples below are commercially available unless otherwise noted.
The methods described in the examples below, unless otherwise indicated, may be accomplished by methods conventional in the art.
Example 1
The embodiment provides a high-protein normal-temperature yoghurt, which is prepared by the following steps:
heating cow milk to 58 ℃ in a degerming separator, removing microorganisms and spores in the cow milk by high-speed centrifugation at 8000 revolutions, reducing the temperature to normal temperature, and concentrating the cow milk by the same ratio in an RO membrane, wherein the protein is controlled at 4.2%. Preheating at 60deg.C, degassing at 58deg.C, homogenizing under primary pressure 150bar and secondary pressure 30bar, continuously heat-exchanging cow milk to 95deg.C for 90s after homogenizing, sterilizing at 121deg.C for 8s, cooling the feed liquid to 42deg.C, and adding strain selected from Lactobacillus bulgaricus, streptococcus thermophilus, lactococcus lactis subspecies lactis, lactococcus lactis subspecies milk and Lactobacillus paracasei. Fermenting in a fermentation tank, demulsifying and stirring when the pH value reaches 4.25, stirring at a rotating speed of 20 r/min, stirring for 5 min, heating to 45 ℃ on line after stirring, carrying out a batching procedure, adding other raw materials on line through a mixer after heating, and not carrying out cyclic heating on the yoghurt in the process of adding the other raw materials, so that the shearing of a stabilizer is reduced, and the stability of a product is improved. The rest added raw materials are (taking 100 parts by weight of fermented yoghourt as a metering standard): starch and its substitute 0.7 weight parts (mass ratio of citrus fiber, inulin and starch is 0.2:0.1:0.2), low-fat pectin 0.1 weight parts, high-fat pectin 0.4 weight parts, and small molecule sugar 5 weight parts (mass ratio of erythritol, xylitol and polydextrose is 1:1:3). Cooled to 20 ℃. Pasteurizing the cooled fermented milk at 78 ℃ for 30s. Cooling to 15 ℃ and then entering a UF membrane to perform secondary whey separation to ensure that the yoghourt protein reaches more than 6.0%, thus obtaining the high-protein yoghourt, and entering an aseptic tank to be filled.
Example 2
The embodiment provides a high-protein normal-temperature yoghurt, which is prepared by the following steps:
heating cow milk to 58 ℃ in a degerming separator, removing microorganisms and spores in the cow milk by high-speed centrifugation at 8000 revolutions, reducing the temperature to normal temperature, and concentrating the cow milk by the same ratio in an RO membrane, wherein the protein is controlled at 4.0%. Preheating at 60deg.C, degassing at 58deg.C, homogenizing under primary pressure 150bar and secondary pressure 30bar, continuously heat-exchanging cow milk to 95deg.C for 90s after homogenizing, sterilizing at 125deg.C for 8s, cooling the feed liquid to 42deg.C, and adding strain selected from Lactobacillus bulgaricus, streptococcus thermophilus, lactococcus lactis subspecies lactis, lactococcus lactis subspecies milk and Lactobacillus paracasei. Fermenting in a fermentation tank, demulsifying and stirring when the pH value reaches 4.25, stirring at a rotating speed of 20 r/min, stirring for 5 min, heating to 45 ℃ on line after stirring, carrying out a batching procedure, adding other raw materials on line through a mixer after heating, and not carrying out cyclic heating on the yoghurt in the process of adding the other raw materials, so that the shearing of a stabilizer is reduced, and the stability of a product is improved. The rest of the added raw materials are (based on 100 parts by weight of fermented yoghourt) 0.7 part by weight of starch and substitutes thereof (wherein the mass ratio of citrus fiber to inulin to starch is 4:1:3), 0.1 part by weight of low-fat pectin, 0.2 part by weight of high-fat pectin and 9 parts by weight of small-molecular sugar (wherein the mass ratio of erythritol to xylitol to polydextrose is 3:2:4). Cooled to 20 ℃. Pasteurizing the cooled fermented milk at 78 ℃ for 30s. Cooling to 10deg.C, separating with UF membrane filtration system to obtain yogurt with protein content of above 6.0%, and packaging in aseptic tank.
Example 3
The embodiment provides a high-protein normal-temperature yoghurt, which is prepared by the following steps:
heating cow milk to 58 ℃ in a degerming separator, removing microorganisms and spores in the cow milk by high-speed centrifugation at 8000 revolutions, reducing the temperature to normal temperature, and concentrating the cow milk by the same ratio in an RO membrane, wherein the protein is controlled at 4.5%. Preheating at 60deg.C, degassing at 60deg.C, homogenizing under primary pressure 150bar and secondary pressure 30bar, continuously heat-exchanging cow milk to 95deg.C for 90s after homogenizing, sterilizing at 121deg.C for 8s, cooling the feed liquid to 42deg.C, and adding strain selected from Lactobacillus bulgaricus, streptococcus thermophilus, lactococcus lactis subspecies lactis, lactococcus lactis subspecies milk and Lactobacillus paracasei. Fermenting in a fermentation tank, demulsifying and stirring when the pH value reaches 4.25, stirring at a rotating speed of 20 r/min, stirring for 5 min, heating to 45 ℃ on line after stirring, carrying out a batching procedure, adding other raw materials on line through a mixer after heating, and not carrying out cyclic heating on the yoghurt in the process of adding the other raw materials, so that the shearing of a stabilizer is reduced, and the stability of a product is improved. The rest of the added raw materials are (based on 100 parts by weight of fermented yoghourt) 0.5 part by weight of starch and substitutes thereof (wherein the mass ratio of citrus fiber to inulin to starch is 4:1:3), 0.05 part by weight of low-fat pectin, 0.4 part by weight of high-fat pectin and 7 parts by weight of small-molecular sugar (wherein the mass ratio of erythritol to xylitol to polydextrose is 2:1:4). Cooled to 20 ℃. Pasteurizing the cooled fermented milk at 78 ℃ for 30s. Cooling to 15 ℃ and then entering a UF membrane to perform secondary whey separation to ensure that the yoghourt protein reaches more than 6.0%, thus obtaining the high-protein yoghourt, and entering an aseptic tank to be filled.
Comparative example 1
This comparative example provides a yoghurt differing from example 1 in that 0.7 parts by weight of starch and its substitute are replaced by 0.7 parts by weight of starch and agar in a mass ratio of 1:1.
Comparative example 2
This comparative example provides a yoghurt differing from example 1 in that the mass ratio of citrus fibre, inulin, starch is 2:3:3.
Comparative example 3
This comparative example provides a yoghurt, which differs from example 1 in that all raw materials including starch, small molecule sugars etc. are added together before fermentation. Thus, the viscosity of the fermented milk is too high, which is unfavorable for process transportation and affects membrane efficiency.
Comparative example 4
This comparative example provides a yoghurt, which differs from example 1 in that the small molecule sugar is replaced by sucrose.
Comparative example 5
In this comparative example, a nozzle whey separator was used to perform secondary whey separation, the yogurt was heated to 55 ℃ to perform whey separation, and the yogurt temperature after whey separation was reduced to 30 ℃ to perform the next step.
Comparative example 6
This comparative example provides a yoghurt, which differs from example 1 in that the secondary pasteurization is replaced by pasteurization. And (3) performing high-temperature sterilization on the cooled fermented milk, wherein the sterilization temperature is 121 ℃, and the sterilization time is 8s.
Comparative example 7
This comparative example provides a yoghurt, which differs from example 1 in that the rest of the raw materials, which are dispersed homogeneously, are mixed quantitatively in batches with the demulsified yoghurt in a fermenter by means of non-on-line mixing. The production efficiency is low, and the industrial production requirement can not be met.
Comparative example 8
The comparative example provides a yoghurt which differs from example 1 in that non-static mixing is used, the mixing quality ratio fluctuates greatly, the overall stability system is not good, and the separation of water and milk is serious during the shelf life.
Comparative example 9
This comparative example provides a yoghurt differing from example 1 in that the fermentation broth is replaced by lactobacillus bulgaricus and streptococcus thermophilus.
Performance inspectionMeasuring
1. Viscosity test
The product viscosity (mpa.s) was measured using a rheometer at 25℃with a cc27 probe rising and falling speed of 75 seconds and the results are shown in Table 1.
TABLE 1
| Freshly prepared | One month | Two months of | Three months | Four months of | Five months of | |
| Example 1 | 863.2 | 846.8 | 836.2 | 826.9 | 825.3 | 813.2 |
| Example 2 | 855.8 | 816.3 | 814.2 | 813.6 | 835.4 | 822.6 |
| Example 3 | 898.5 | 883.9 | 873.2 | 869.5 | 863.3 | 863.2 |
| Comparative example 1 | 894.2 | 885.2 | 872.6 | 862.6 | 862.1 | 852.4 |
| Comparative example 2 | 813.6 | 803.7 | 801.1 | 730.3 | 734.05 | 707.8 |
| Comparative example 3 | 888.3 | 846.5 | 839.6 | 849 | 815 | 790.7 |
| Comparative example 4 | 824.7 | 813.6 | 818.9 | 773.5 | 765.8 | 720.4 |
| Comparative example 5 | 826.8 | 815.2 | 816.4 | 799.4 | 759.45 | 719.5 |
| Comparative example 6 | 898.5 | 836.8 | 843.9 | 818.6 | 821.4 | 804.2 |
| Comparative example 7 | 870.3 | 868.4 | 841.4 | 850.4 | 810 | 775.5 |
| Comparative example 8 | 850.4 | 788.4 | 791.4 | 804.4 | 740 | 775.5 |
| Comparative example 9 | 872.4 | 840 | 878.9 | 840.3 | 783.6 | 776.9 |
2. Preference test
Randomly selecting 20 panelists to perform a product preference test (also called sensory evaluation). The preference test adopts a scoring method, wherein the scoring method is a method for evaluating the product or the product characteristics by using digital scoring, the quality is finally determined according to the average score, the scoring rule is divided into intervals of 0-10, 0-2 is regarded as difference, 3-5 is regarded as general, 6-8 is regarded as good, and 9-10 is regarded as good. The evaluation items include: color, flavor, mouthfeel. The test results are shown in Table 2.
TABLE 2
3. Stability test
A. The product was subjected to observation under 42℃and the results are shown in Table 3.
TABLE 3 Table 3
| Freshly prepared | One month | Two months of | Three months | Four months of | Five months of | |
| Example 1 | Non-bleeding water | Non-bleeding water | Non-bleeding water | Non-bleeding water | Non-bleeding water | Non-bleeding water |
| Example 2 | Non-bleeding water | Non-bleeding water | Non-bleeding water | Non-bleeding water | Non-bleeding water | Non-bleeding water |
| Example 3 | Non-bleeding water | Non-bleeding water | Non-bleeding water | Non-bleeding water | Non-bleeding water | Non-bleeding water |
| Comparative example 1 | Non-bleeding water | The appearance of the pattern | Slight bleeding of water | Water evolution | Water evolution | Water evolution |
| Comparative example 2 | Non-bleeding water | Non-bleeding water | Slight bleeding of water | Water evolution | Water evolution | Water evolution |
| Comparative example 3 | Non-bleeding water | Water evolution | Water evolution | Water evolution | Slight bleeding of water | Water evolution |
| Comparative example 4 | Non-bleeding water | The appearance of the pattern | Slight bleeding of water | Slight bleeding of water | Water evolution | Water evolution |
| Comparative example 5 | Non-bleeding water | Non-bleeding water | Slight bleeding of water | Water evolution | Water evolution | Water evolution |
| Comparative example 6 | Non-bleeding water | Water evolution | Water evolution | Slight bleeding of water | Water evolution | Water evolution |
| Comparative example 7 | Non-bleeding water | The appearance of the pattern | Slight bleeding of water | Water evolution | Water evolution | Water evolution |
| Comparative example 8 | Non-bleeding water | Non-bleeding water | Slight bleeding of water | Water evolution | Slight bleeding of water | Water evolution |
| Comparative example 9 | Non-bleeding water | Water evolution | Water evolution | Slight bleeding of water | Water evolution | Water evolution |
B. The product was subjected to observation under the condition of 38℃and the results are shown in Table 4.
TABLE 4 Table 4
C. The product was subjected to observation under 15℃and the results are shown in Table 5.
TABLE 5
| Freshly prepared | One month | Two months of | Three months | Four months of | Five months of | |
| Example 1 | Non-bleeding water | Non-bleeding water | Non-bleeding water | Non-bleeding water | Non-bleeding water | Non-bleeding water |
| Example 2 | Non-bleeding water | Non-bleeding water | Non-bleeding water | Non-bleeding water | Non-bleeding water | Non-bleeding water |
| Example 3 | Non-bleeding water | Non-bleeding water | Non-bleeding water | Non-bleeding water | Non-bleeding water | Non-bleeding water |
| Comparative example 1 | Non-bleeding water | Non-bleeding water | Non-bleeding water | Non-bleeding water | Water evolution | Water evolution |
| Comparative example 2 | Non-bleeding water | Non-bleeding water | Non-bleeding water | Non-bleeding water | Water evolution | Water evolution |
| Comparative example 3 | Non-bleeding water | Non-bleeding water | Non-bleeding water | Non-bleeding water | Slight bleeding of water | Water evolution |
| Comparative example 4 | Non-bleeding water | Non-bleeding water | Non-bleeding water | Non-bleeding water | Water evolution | Slight bleeding of water |
| Comparative example 5 | Non-bleeding water | Non-bleeding water | Non-bleeding water | Non-bleeding water | Water evolution | Water evolution |
| Comparative example 6 | Non-bleeding water | Non-bleeding water | Non-bleeding water | Non-bleeding water | Slight bleeding of water | Slight bleeding of water |
| Comparative example 7 | Non-bleeding water | Non-bleeding water | Non-bleeding water | Non-bleeding water | Water evolution | Water evolution |
| Comparative example 8 | Non-bleeding water | Non-bleeding water | Non-bleeding water | Non-bleeding water | Slight bleeding of water | Water evolution |
| Comparative example 9 | Non-bleeding water | Non-bleeding water | Non-bleeding water | Non-bleeding water | Water evolution | Water evolution |
4. Microbiological examination
TABLE 6
While the invention has been described in detail in the foregoing general description and with reference to specific embodiments thereof, it will be apparent to one skilled in the art that modifications and improvements can be made thereto. Accordingly, such modifications or improvements may be made without departing from the spirit of the invention and are intended to be within the scope of the invention as claimed.
Claims (10)
1. The high-protein normal-temperature yoghurt is characterized by comprising raw milk, fermentation strains, starch, citrus fiber, inulin, pectin and small-molecule sugar.
2. The high-protein ambient temperature yoghurt as claimed in claim 1, wherein the mass ratio of the citrus fiber to the inulin to the starch is 0.2-0.4:0.05-0.1:0.2-0.4.
3. The high protein ambient temperature yogurt according to claim 2, wherein the starch, citrus fiber, inulin, pectin and small molecular sugar are added after the raw milk is fermented into the yogurt, and the added amounts thereof are 0.5 to 0.8 parts by weight of the total of starch, citrus fiber and inulin, 0.3 to 0.5 parts by weight of pectin and 3 to 9 parts by weight of small molecular sugar based on 100 parts by weight of the fermented yogurt.
4. A high protein ambient temperature yoghurt as claimed in any one of claims 1 to 3, wherein the pectin consists of low fat pectin and high fat pectin in a mass ratio of 0.5 to 1:2 to 4.
5. The method for preparing the high-protein ambient temperature yoghurt as claimed in any one of claims 1 to 4, which comprises the steps of: concentrating raw milk until the protein content is 4.0-4.5%, sequentially homogenizing, sterilizing, cooling, inoculating, fermenting to obtain yogurt, demulsifying, adding the rest raw material mixed solution in sterile online manner, sterilizing for the second time, cooling, and separating whey to make the protein content be above 6.0%.
6. The method for preparing the high-protein normal-temperature yoghourt according to claim 5, wherein the mixed solution of the rest raw materials is a mixed solution of starch, citrus fiber, inulin, pectin and small-molecule sugar, which is obtained by mixing in an on-line heating and melting mode, and then sterilizing at 95-105 ℃ and aseptically storing for later use.
7. The method for preparing high-protein ambient temperature yoghurt as claimed in claim 6, wherein static mixing is adopted during the on-line addition of the rest of the raw material mixture.
8. The method for preparing high-protein ambient temperature yogurt according to claim 5, wherein in the step of concentrating raw milk, RO membrane is adopted for concentration in the same proportion;
after cooling, the mixture was subjected to a whey separation step, and concentrated using a UF membrane.
9. The method for preparing high-protein room temperature yogurt according to claim 5, wherein the sterilization is performed at an ultra-high temperature of 115-138 ℃;
the secondary sterilization adopts pasteurization, and the temperature is 70-80 ℃.
10. The method for preparing high-protein room temperature yogurt according to claim 5, wherein the inoculated strains are lactobacillus bulgaricus, streptococcus thermophilus, lactococcus lactis subspecies lactis, lactococcus lactis subspecies milk fat and lactobacillus paracasei.
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| US20210145014A1 (en) * | 2018-06-27 | 2021-05-20 | Sodima | Solid Fermented Milk Composition |
| CN113349258A (en) * | 2020-03-06 | 2021-09-07 | 南京卫岗乳业有限公司 | Non-additive double-protein normal-temperature yoghourt and preparation method thereof |
| CN114208880A (en) * | 2021-12-22 | 2022-03-22 | 光明乳业股份有限公司 | Normal-temperature yoghourt for children and preparation method thereof |
| CN114246214A (en) * | 2021-12-27 | 2022-03-29 | 光明乳业股份有限公司 | Drinking type clean normal-temperature yoghourt and preparation method thereof |
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| US20210145014A1 (en) * | 2018-06-27 | 2021-05-20 | Sodima | Solid Fermented Milk Composition |
| CN113349258A (en) * | 2020-03-06 | 2021-09-07 | 南京卫岗乳业有限公司 | Non-additive double-protein normal-temperature yoghourt and preparation method thereof |
| CN114208880A (en) * | 2021-12-22 | 2022-03-22 | 光明乳业股份有限公司 | Normal-temperature yoghourt for children and preparation method thereof |
| CN114246214A (en) * | 2021-12-27 | 2022-03-29 | 光明乳业股份有限公司 | Drinking type clean normal-temperature yoghourt and preparation method thereof |
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