CN116965453A - Yoghurt and preparation method thereof - Google Patents
Yoghurt and preparation method thereof Download PDFInfo
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- CN116965453A CN116965453A CN202210431142.8A CN202210431142A CN116965453A CN 116965453 A CN116965453 A CN 116965453A CN 202210431142 A CN202210431142 A CN 202210431142A CN 116965453 A CN116965453 A CN 116965453A
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- yoghurt
- stabilizing agent
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- starch
- milk
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- 235000013618 yogurt Nutrition 0.000 title claims abstract description 59
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 239000003381 stabilizer Substances 0.000 claims abstract description 38
- 229920002472 Starch Polymers 0.000 claims abstract description 33
- 239000008107 starch Substances 0.000 claims abstract description 33
- 235000019698 starch Nutrition 0.000 claims abstract description 33
- 239000002994 raw material Substances 0.000 claims abstract description 29
- 239000000843 powder Substances 0.000 claims abstract description 28
- 229920002385 Sodium hyaluronate Polymers 0.000 claims abstract description 17
- 229940010747 sodium hyaluronate Drugs 0.000 claims abstract description 17
- YWIVKILSMZOHHF-QJZPQSOGSA-N sodium;(2s,3s,4s,5r,6r)-6-[(2s,3r,4r,5s,6r)-3-acetamido-2-[(2s,3s,4r,5r,6r)-6-[(2r,3r,4r,5s,6r)-3-acetamido-2,5-dihydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-2-carboxy-4,5-dihydroxyoxan-3-yl]oxy-5-hydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-3,4,5-trihydroxyoxane-2- Chemical compound [Na+].CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@H](O3)C(O)=O)O)[C@H](O)[C@@H](CO)O2)NC(C)=O)[C@@H](C(O)=O)O1 YWIVKILSMZOHHF-QJZPQSOGSA-N 0.000 claims abstract description 17
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 16
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 16
- 241000207199 Citrus Species 0.000 claims abstract description 15
- 229920001202 Inulin Polymers 0.000 claims abstract description 15
- 235000020971 citrus fruits Nutrition 0.000 claims abstract description 15
- 239000000835 fiber Substances 0.000 claims abstract description 15
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims abstract description 15
- 229940029339 inulin Drugs 0.000 claims abstract description 15
- 235000004727 Opuntia ficus indica Nutrition 0.000 claims abstract description 14
- 240000009297 Opuntia ficus-indica Species 0.000 claims abstract description 14
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 10
- 102100026189 Beta-galactosidase Human genes 0.000 claims description 23
- 108010005774 beta-Galactosidase Proteins 0.000 claims description 23
- 108010059881 Lactase Proteins 0.000 claims description 22
- 229940116108 lactase Drugs 0.000 claims description 22
- 230000001954 sterilising effect Effects 0.000 claims description 20
- 238000000855 fermentation Methods 0.000 claims description 17
- 230000004151 fermentation Effects 0.000 claims description 17
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- 235000021119 whey protein Nutrition 0.000 claims description 13
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- 210000004080 milk Anatomy 0.000 description 21
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 17
- 239000008101 lactose Substances 0.000 description 17
- 238000003756 stirring Methods 0.000 description 14
- 239000000463 material Substances 0.000 description 12
- 238000010008 shearing Methods 0.000 description 8
- 239000007788 liquid Substances 0.000 description 6
- 229930006000 Sucrose Natural products 0.000 description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 5
- 235000015140 cultured milk Nutrition 0.000 description 5
- 239000005720 sucrose Substances 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 4
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 4
- 241000186605 Lactobacillus paracasei Species 0.000 description 4
- 241000194020 Streptococcus thermophilus Species 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 4
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 238000005259 measurement Methods 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 229920001817 Agar Polymers 0.000 description 2
- 241000194035 Lactococcus lactis Species 0.000 description 2
- 235000014897 Streptococcus lactis Nutrition 0.000 description 2
- JAWMENYCRQKKJY-UHFFFAOYSA-N [3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-ylmethyl)-1-oxa-2,8-diazaspiro[4.5]dec-2-en-8-yl]-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]methanone Chemical compound N1N=NC=2CN(CCC=21)CC1=NOC2(C1)CCN(CC2)C(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F JAWMENYCRQKKJY-UHFFFAOYSA-N 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
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- 239000006185 dispersion Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000020122 reconstituted milk Nutrition 0.000 description 2
- 238000013077 scoring method Methods 0.000 description 2
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- 150000005846 sugar alcohols Chemical class 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
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- AETVBWZVKDOWHH-UHFFFAOYSA-N 2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]-3-(1-ethylazetidin-3-yl)oxypyrazol-1-yl]-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C=1C(=NN(C=1)CC(=O)N1CC2=C(CC1)NN=N2)OC1CN(C1)CC AETVBWZVKDOWHH-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- FHKPLLOSJHHKNU-INIZCTEOSA-N [(3S)-3-[8-(1-ethyl-5-methylpyrazol-4-yl)-9-methylpurin-6-yl]oxypyrrolidin-1-yl]-(oxan-4-yl)methanone Chemical compound C(C)N1N=CC(=C1C)C=1N(C2=NC=NC(=C2N=1)O[C@@H]1CN(CC1)C(=O)C1CCOCC1)C FHKPLLOSJHHKNU-INIZCTEOSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000002238 attenuated effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
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- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
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- 229910052791 calcium Inorganic materials 0.000 description 1
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- 230000008859 change Effects 0.000 description 1
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- 239000000084 colloidal system Substances 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
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- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
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- 229930182830 galactose Natural products 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000002427 irreversible effect Effects 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 239000000178 monomer Substances 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000020200 pasteurised milk Nutrition 0.000 description 1
- 238000009725 powder blending Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
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- 235000020183 skimmed milk Nutrition 0.000 description 1
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- 235000013343 vitamin Nutrition 0.000 description 1
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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
- A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
- A23C9/1206—Lactose hydrolysing enzymes, e.g. lactase, beta-galactosidase
-
- 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
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 relates to the field of foods, in particular to a yoghurt and a preparation method thereof, wherein the yoghurt comprises the following raw materials in parts by mass: 1000 parts of raw milk and 15-20 parts of stabilizing agent, wherein the stabilizing agent comprises a first stabilizing agent and a second stabilizing agent, the first stabilizing agent comprises citrus fiber, inulin and starch, and the second stabilizing agent comprises sodium hyaluronate and Opuntia ficus-indica powder. The invention utilizes the special stabilizer types and the mixture ratio, thereby realizing the high stability of the product on the basis of reducing the dosage of the stabilizer overall, having no whey precipitation in the quality guarantee period, stable tissue state and good taste. In addition, the sodium hyaluronate also has a certain beautifying effect, and the yoghurt obtained by the invention is more favored by consumers.
Description
Technical Field
The invention relates to the field of foods, in particular to a yoghurt and a preparation method thereof.
Background
The yoghurt is a dairy product which is fermented by milk and is rich in protein, calcium and vitamins. The yoghurt has fine and smooth taste, sour and sweet taste and more varieties, and is favored by consumers. However, many yogurt has been made into "desserts" that are filled with sugar and various processed fruits on the market today.
Consumers now pay more and more attention to food quality, including basic food safety and more functional requirements, such as improving body immunity, realizing beauty treatment and the like. Thus, in selecting milk, there is an increasing demand for low sugar content, functional action, and thus 0 sucrose yogurt has emerged. However, the 0 sucrose yoghourt has low solid content because no sucrose is added in the product, and the problems of water separation, astringent taste and the like of the product are very easy to occur.
Disclosure of Invention
Aiming at the defects existing in the prior art, the invention provides yoghurt and a preparation method thereof.
The invention provides a yoghurt, which comprises the following raw materials in parts by mass: 1000 parts of raw milk and 15-20 parts of stabilizing agent, wherein the stabilizing agent comprises a first stabilizing agent and a second stabilizing agent, the first stabilizing agent comprises citrus fiber, inulin and starch, and the second stabilizing agent comprises sodium hyaluronate and Opuntia ficus-indica powder.
In the prior art, the stabilizer used in the yoghurt product is generally starch, pectin, agar, gellan gum and other monomer colloids or combinations thereof, but the stabilizer is difficult to achieve both the stabilizing effect and the taste texture, and the product is not popular because consumers always talk about 'gum' color change. The invention utilizes special stabilizer types and proportions, wherein a small amount of starch plays a role in building a stable network system, citrus fiber and inulin replace part of starch to improve the stability of the network system, and sodium hyaluronate and Opuntia ficus-indica powder can play a role in synergetic water retention with starch stabilizers, so that the high stability of the product is realized on the basis of overall reducing the dosage of 'glue', no whey is separated out in the preservation period, and the product has a stable tissue state and good taste. In addition, the sodium hyaluronate also has a certain beautifying effect, and the yoghurt obtained by the invention is more favored by consumers.
The raw milk is an emulsion which can be used as a raw material for fermenting the yoghourt, and comprises one or more of raw milk (fresh cow milk and sheep milk), pasteurized milk (pasteurized processing), normal-temperature milk (ultra-high-temperature instantaneous processing), reconstituted milk (milk powder blending) and reconstituted milk (skim milk powder water adding and anhydrous butter processing).
According to the yoghurt provided by the invention, the mass ratio of the first stabilizer to the second stabilizer is (16-20): 1-2.
According to the yoghurt provided by the invention, in the first stabilizer, the mass ratio of the citrus fiber to the inulin to the starch is 3-4:1-2:4-8, and more preferably 3:2:8.
According to the yoghurt provided by the invention, in the second stabilizer, the mass ratio of the sodium hyaluronate to the Opuntia ficus-indica powder is 0.15-0.2:1-2, and more preferably 0.2:1.3.
According to the yoghurt provided by the invention, the raw materials also comprise strains and lactase, and the lactase is added aseptically on line after the strains are added.
Further, the lactase is added in an amount of 1+ -0.2 g/l. The lactase is preferably lactase Nola Fit.
In the prior art, white granulated sugar is usually used for replacing sugar to increase the sweet feeling of the yoghourt, and lactase is adopted to decompose lactose to increase the sweet feeling of the yoghourt. Principle analysis: the strain eats part of lactose to decompose the lactose into lactic acid; lactase hydrolyzes lactose by beta-galactosidase to become two monosaccharides. Acid is directly produced after the yoghurt is fermented, and the yoghurt can be more acidic without sugar; after enzymolysis of lactase, lactose becomes galactose and glucose, and the added sweetness of the lactose and the lactose is higher than that of lactose, so that the lactose is sweet to taste. The lactase is selected and then added, the lactase is still active under the proper temperature of 36-44 ℃ and the acidic condition, and the lactose is continuously and efficiently hydrolyzed in the environment with continuously reduced fermentation pH value, so that the lactose content is less than 0.5%, the sweetness of about 0.7% of sucrose is increased to replace 1% -1.5% of sugar alcohol, namely, the adding amount of 1.0% -1.5% of sugar alcohol (maltitol and erythritol) is saved, and the cost can be saved by 100-150 yuan/T.
The strain is one or more of lactobacillus bulgaricus, streptococcus thermophilus, lactococcus lactis subspecies lactis, lactococcus lactis subspecies milk fat and lactobacillus paracasei.
The yoghurt provided by the invention further comprises whey protein powder, wherein the mass part of the whey protein powder is 1-5.
The invention also provides a preparation method of the yoghurt.
The preparation method provided by the invention comprises the following steps:
mixing raw milk with raw materials except for strains, degassing, homogenizing, sterilizing, and cooling to obtain a fermentation substrate;
inoculating strain into the fermentation matrix, adding lactase, fermenting until acidity reaches fermentation end, demulsifying, sterilizing for the second time, cooling, and packaging.
As described above, the proper feeding time of lactase is critical, and after strains and lactase are inoculated, lactose can be rapidly decomposed to generate sweet feeling so as to achieve the effect of improving the sweetness of the yoghurt, so that zero sucrose can be realized, and the sweetness is moderate.
According to the preparation method provided by the invention, in the mixing process of the raw milk and the rest raw materials, the raw materials with low moisture content such as whey protein powder, starch and the like are mixed at high speed, and finally added, so that the raw material dispersing effect is improved, and the generation of bubbles is reduced.
The raw milk and the rest raw materials are mixed to obtain chemical materials, the process adopts high-speed dynamic mixing, but milk is not heated circularly, and the feed liquid only passes through a shearing pump once, so that the shearing of a product stabilizer is reduced, and the product stability is improved. In this process, the starch is preferably added last, so that it is minimally destroyed and the starch material is allowed to quickly absorb water and swell. When whey protein powder is included in the raw materials, the materials are also added later. In addition, the sodium hyaluronate and the Opuntia ficus-indica powder are preferably added later in the feeding process, so that irreversible influence of a shearing head of a high-speed mixer on raw materials is avoided, and the raw materials fully absorb moisture in milk in the dispersing process by using proper shearing rate and shearing temperature, so that a water-retaining effect is achieved, a synergistic water-retaining effect is formed with starch, and the stability of the yogurt index is improved, and the content of the yogurt index is not attenuated in the shelf life.
According to the preparation method provided by the invention, the temperature of the degassing is controlled to be 60+/-5 ℃.
In the general yogurt production process, a degassing system is not used, but the research of the invention discovers that a large amount of bubbles are mixed in the raw material during the high-speed dispersion process of the raw material milk, and the raw material has a great relationship with the stability and the sensory effect of the product in the shelf life. The invention improves the quality of the product greatly after the degassing step is added, and the degassing temperature is controlled to be about 60 ℃, so that the starch stabilizer is protected, and the stability is improved.
In addition, it should be noted that, because the viscosity of the feed liquid in the invention is higher, the degassing tank with increased heat exchange area and efficacy can be used to remove the gas contained in the feed liquid with high viscosity, so that the product can reach more stable effect and the shelf life of the product can be prolonged.
According to the preparation method provided by the invention, the sterilization adopts ultrahigh temperature sterilization, and the temperature is 121-128 ℃; the secondary sterilization adopts pasteurization, and the temperature is 70-80 ℃.
In the prior art, the refrigerated yogurt is generally sterilized at 95 ℃ for 300 seconds, the normal-temperature yogurt is sterilized at 133-139 ℃ for 4-8 seconds, and the product has high thermal damage degree and poor stability. The invention utilizes the sterilization combination between high temperature and low temperature to reduce the thermal damage degree of the product and improve the stability of the product. Moreover, the ultra-high temperature sterilization is adopted firstly, the pasteurization is adopted secondly, the sequence of the two can not be exchanged, otherwise, the protein in the product is unstable, and the granular sensation and the sand taste are obvious.
According to the preparation method provided by the invention, the total homogenizing pressure is controlled to be 100-150bar, wherein the primary pressure is 75-115bar, and the secondary pressure is 25-35bar.
In the above preparation method, the steps not specifically described in the present invention are performed according to conventional yogurt preparation steps known to those skilled in the art. For example, the temperature of fermentation is typically 42-45 ℃; the fermentation end point was about pH 4.3. The instrumentation used in each step is conventional, unless otherwise specified. If homogenizing is performed by using a homogenizer, fermenting in a fermenter, and sterilizing in a sterilizer.
The invention has the following beneficial effects:
the invention provides a yoghurt and a preparation method thereof, wherein a small amount of starch is used for constructing a stable network system, citrus fiber and inulin replace part of starch to improve the stability of the network system, and sodium hyaluronate and Opuntia ficus-indica powder can be used for synergistically retaining water with starch stabilizers, so that the high stability of the product is realized on the basis of overall reducing the dosage of the stabilizers, no whey is separated out in the retention period, and the yoghurt has a stable tissue state and good taste. In addition, the sodium hyaluronate also has a certain beautifying effect, and the yoghurt obtained by the invention is more 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 yoghurt, which is prepared by the following steps:
the milk is circularly heated to 45 ℃, and is directly sent into a material mixing tank after the temperature is increased, and other raw materials (taking 1000 parts by weight of milk as a measurement standard) are added: 17.5 parts by weight of starch and substitutes thereof (wherein the ratio of the citrus fiber to the inulin to the starch is 3:2:8), 3 parts by weight of whey protein powder, 0.2 part by weight of sodium hyaluronate and 1.3 parts by weight of Opuntia ficus-indica powder, and the milk is not circularly heated in the adding process by adopting high-speed dynamic mixing, so that the shearing of a product stabilizer is reduced.
And (3) degassing the product after the material is fed, homogenizing at the degassing temperature of 60 ℃, wherein the primary pressure is 110bar, the secondary pressure is 30bar, and sterilizing at the sterilizing temperature of 121 ℃ for 6s after the homogenization is finished.
Cooling the feed liquid to 40 ℃ and adding strains, wherein the strains are lactobacillus bulgaricus, streptococcus thermophilus (the adding amount of the mixed strains is 100U/ton) and lactobacillus paracasei (the adding amount of the mixed strains is 100U/ton), continuously mixing lactase Nola Fit (the adding amount of the mixed strains is 1 g/liter) with the base material at 40 ℃ by using a strain aseptic online adding system, and decomposing lactose in the fermentation process for 4-6 hours.
And continuing fermenting in a fermentation tank, demulsifying when the pH value reaches 4.3, stirring at a stirring rotation speed of 35 revolutions per minute, stirring for 5 minutes, and rapidly cooling to 20 ℃ after stirring is completed to obtain cooled fermented milk. Pasteurizing the cooled fermented milk at 75deg.C for 25s, cooling to 25deg.C, storing in a sterile tank, and packaging.
Example 2
The embodiment provides a yoghurt, which is prepared by the following steps:
the milk is circularly heated to 45 ℃, and is directly sent into a material mixing tank after the temperature is increased, and other raw materials (taking 1000 parts by weight of milk as a measurement standard) are added: 18.5 parts by weight of starch and substitutes thereof (wherein the ratio of the citrus fiber to the inulin to the starch is 3:2:8), 4 parts by weight of whey protein powder, 0.2 part by weight of sodium hyaluronate and 1.3 parts by weight of Opuntia ficus-indica powder, and the raw materials are mixed at a high speed in the process of adding, so that the milk is not heated circularly, and the shearing of a product stabilizer is reduced.
And (3) degassing the product after the material is fed, homogenizing at the degassing temperature of 65 ℃, wherein the homogenizing pressure is 110bar at the primary pressure and 30bar at the secondary pressure, and sterilizing at the sterilizing temperature of 125 ℃ for 6s after the homogenizing is finished.
Cooling the feed liquid to 43 ℃ and adding strains, wherein the strains are lactobacillus bulgaricus, streptococcus thermophilus (the adding amount of the mixed strains is 100U/ton) and lactobacillus paracasei (the adding amount of the mixed strains is 100U/ton), continuously mixing lactase Nola Fit (the adding amount of the mixed strains is 1 g/liter) with the base material at 40 ℃ by using a bacterial aseptic online adding system, and decomposing lactose in the fermentation process for 4-6 hours.
And continuing fermenting in the fermentation tank, demulsifying and stirring when the pH value reaches 4.3, stirring at a stirring rotating speed of 35 revolutions per minute for 2 minutes, rapidly cooling in the fermentation tank after stirring, and cooling to 20 ℃ to obtain cooled fermented milk. Pasteurizing the cooled fermented milk at 75deg.C for 25s, cooling to 25deg.C, storing in a sterile tank, and packaging.
Example 3
The embodiment provides a yoghurt, which is prepared by the following steps:
the milk is circularly heated to 45 ℃, and is directly injected into a material mixing tank after the temperature is increased, and other raw materials (taking 1000 parts by weight of milk as a measurement standard) are added: 17.5 parts by weight of starch and substitutes thereof (wherein the ratio of the citrus fiber to the inulin to the starch is 3:2:8), 3 parts by weight of whey protein powder, 0.2 part by weight of sodium hyaluronate and 1.3 parts by weight of Opuntia ficus-indica powder are mixed at a high speed in the adding process, and the milk is not heated circularly, so that the shearing of a product stabilizer is reduced, and the stability of the product is improved.
And (3) degassing the product after the material is fed, homogenizing at the degassing temperature of 60 ℃, wherein the homogenizing pressure is 110bar at the primary pressure and 30bar at the secondary pressure, and sterilizing at the sterilizing temperature of 128 ℃ for 4s after the homogenizing is finished.
Cooling the feed liquid to 40 ℃ and adding strains, wherein the strains are lactobacillus bulgaricus, streptococcus thermophilus (the adding amount of the mixed strains is 100U/ton) and lactobacillus paracasei (the adding amount of the mixed strains is 100U/ton), continuously mixing lactase Nola Fit (the adding amount of the mixed strains is 1 g/liter) with the base material at 40 ℃ by using a strain aseptic online adding system, and decomposing lactose in the fermentation process for 4-6 hours.
Continuing fermenting in a fermentation tank, demulsifying and stirring when the pH value reaches 4.3, stirring at a stirring rotation speed of 35 rpm for 5 minutes, rapidly cooling in the fermentation tank after stirring, pasteurizing cooled fermented milk at 75 ℃ for 25 seconds, cooling to 25 ℃, and storing in a sterile tank, and filling.
Comparative example 1
This comparative example provides a yoghurt which differs from example 1 in that the remaining raw materials (based on 1000 parts by weight of milk): 17.5 parts by weight of starch and a substitute thereof (wherein the ratio of the citrus fiber, the inulin and the starch is 3:1:9), 3 parts by weight of whey protein powder, 0.2 part by weight of sodium hyaluronate and 1.3 parts by weight of Opuntia ficus-indica powder.
Comparative example 2
This comparative example provides a yoghurt which differs from example 1 in that the remaining raw materials (based on 1000 parts by weight of milk): 20.5 parts of starch and substitutes thereof (wherein the ratio of the citrus fiber to the inulin to the starch is 3:2:10), 4 parts of whey protein powder, 0.2 part of sodium hyaluronate and 1.3 parts of Opuntia ficus-indica powder.
Comparative example 3
This comparative example provides a yoghurt which differs from example 1 in that the remaining raw materials (based on 1000 parts by weight of milk): 17.5 parts of starch and substitutes thereof (wherein the ratio of the citrus fiber to the inulin to the starch is 3:2:8), 10 parts of whey protein powder, 0.2 part of sodium hyaluronate and 1.3 parts of Opuntia ficus-indica powder.
Comparative example 4
This comparative example provides a yoghurt which differs from example 1 in that the remaining raw materials (based on 1000 parts by weight of milk): 19 parts by weight of starch and substitutes thereof (wherein the ratio of the citrus fiber to the inulin is 3:2:8), and 3 parts by weight of whey protein powder.
Comparative example 5
This comparative example provides a yoghurt which differs from example 1 in that the remaining raw materials (based on 1000 parts by weight of milk): 17.5 parts by weight of starch and substitutes thereof (wherein the ratio of the citrus fiber, the inulin and the starch is 3:2:8), 3 parts by weight of whey protein powder, 0.8 part by weight of pectin and 1.2 parts by weight of agar.
Comparative example 6
This comparative example provides a yoghurt which differs from example 1 in that the lactase Nola Fit is replaced by a common lactase (enzymatic hydrolysis of lactose at ph=5.5-7.5 neutral).
Comparative example 7
This comparative example provides a yoghurt which differs from example 1 in that the inlet temperature of the degassing tank is 45 ℃.
Comparative example 8
This comparative example provides a yoghurt which differs from example 1 in that the homogenizer has a primary pressure of 80bar and a secondary pressure of 20bar.
Comparative example 9
This comparative example provides a yoghurt which differs from example 1 in that the first sterilization uses a super-bar sterilization temperature of 133 ℃.
Comparative example 10
This comparative example provides a yoghurt which differs from example 1 in that no bacterial aseptic on-line addition system is used, lactase Nola Fit is added at the fermenter port, and after 900s of stirring and dispersion, the stirring is turned off to break down lactose.
And (3) performance detection:
1. viscosity test
The product viscosity (units: mpa.s) was measured at 25℃with a rheometer at 75 reciprocal seconds of the cc27 probe rise and fall, 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 | 463.2 | 446.8 | 436.2 | 426.9 | 425.3 | 413.2 |
| Example 2 | 455.8 | 416.3 | 414.2 | 413.6 | 435.4 | 422.6 |
| Example 3 | 449.5 | 423.9 | 433.2 | 409.5 | 403.3 | 403.2 |
| Comparative example 1 | 444.2 | 415.2 | 372.6 | 361.2 | 288.4 | 255.2 |
| Comparative example 2 | 430.6 | 433.7 | 361.1 | 318.8 | 286.8 | 261.9 |
| Comparative example 3 | 448.3 | 426.5 | 409.6 | 335.2 | 233.6 | 227.3 |
| Comparative example 4 | 444.3 | 433.6 | 428.9 | 326.6 | 313.4 | 308.9 |
| Comparative example 5 | 426.3 | 385.2 | 366.4 | 305.6 | 288.4 | 255.3 |
| Comparative example 6 | 486 | 455 | 412 | 374.6 | 336.5 | 312.9 |
| Comparative example 7 | 408.6 | 386.5 | 363.6 | 335.2 | 333.6 | 327.3 |
| Comparative example 8 | 344.8 | 333.6 | 308.9 | 286.6 | 273.4 | 288.9 |
| Comparative example 9 | 486.3 | 365.2 | 346.4 | 345.6 | 338.4 | 335.3 |
| Comparative example 10 | 359.0 | 355.2 | 306.4 | 305.6 | 288.4 | 275.3 |
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
| Freshly prepared | One month | Two months of | Three months | Four months of | Five months of | |
| Example 1 | 8 | 8 | 7 | 6 | 6 | 6 |
| Example 2 | 8 | 8 | 7 | 7 | 6 | 6 |
| Example 3 | 9 | 8 | 8 | 7 | 7 | 7 |
| Comparative example 1 | 8 | 7 | 7 | 5 | 5 | 5 |
| Comparative example 2 | 7 | 8 | 7 | 4 | 4 | 5 |
| Comparative example 3 | 7 | 7 | 6 | 5 | 5 | 5 |
| Comparative example 4 | 8 | 7 | 6 | 5 | 5 | 4 |
| Comparative example 5 | 8 | 8 | 6 | 4 | 5 | 5 |
| Comparative example 6 | 7 | 8 | 6 | 4 | 5 | 5 |
| Comparative example 7 | 8 | 7 | 6 | 4 | 4 | 5 |
| Comparative example 8 | 7 | 7 | 7 | 5 | 4 | 5 |
| Comparative example 9 | 7 | 6 | 6 | 5 | 4 | 4 |
| Comparative example 10 | 8 | 8 | 6 | 5 | 4 | 4 |
3. Stability test
The product was subjected to observation under the condition of 38℃and the results are shown in Table 3.
TABLE 3 Table 3
4. Microbiological examination
TABLE 4 Table 4
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 yoghurt is characterized by comprising the following raw materials in parts by mass: 1000 parts of raw milk and 15-20 parts of stabilizing agent, wherein the stabilizing agent comprises a first stabilizing agent and a second stabilizing agent, the first stabilizing agent comprises citrus fiber, inulin and starch, and the second stabilizing agent comprises sodium hyaluronate and Opuntia ficus-indica powder.
2. Yoghurt as claimed in claim 1, wherein the mass ratio of the first and second stabilisers is (16-20): 1-2.
3. Yoghurt as claimed in claim 2, wherein the mass ratio of citrus fibre, inulin and starch in the first stabiliser is from 3 to 4:1 to 2:4 to 8; in the second stabilizer, the mass ratio of the sodium hyaluronate to the Opuntia ficus-indica powder is 0.15-0.2:1-2.
4. Yoghurt as claimed in claim 1, wherein the raw materials further comprise a bacterial species and a lactase, the lactase being added after the bacterial species are added.
5. Yoghurt as claimed in any one of claims 1 to 4, wherein the raw material further comprises whey protein powder in an amount of 1 to 5 parts.
6. Process for the preparation of yoghurt as claimed in any one of claims 1 to 5, comprising the steps of:
mixing raw milk with raw materials except for strains, degassing, homogenizing, sterilizing, and cooling to obtain a fermentation substrate;
inoculating strain into the fermentation matrix, adding lactase, fermenting until acidity reaches fermentation end, demulsifying, sterilizing for the second time, cooling, and packaging.
7. The method for preparing yogurt according to claim 6, characterized in that the raw milk is mixed with the rest of the raw materials at high speed and the starch is added last.
8. The method for preparing yoghurt as claimed in claim 6, wherein the temperature of the degassing is controlled at 60±5 ℃.
9. The method for preparing yoghurt as claimed in claim 6, wherein the sterilization is carried out at ultra-high temperature of 121-128 ℃;
the secondary sterilization adopts pasteurization, and the temperature is 70-80 ℃.
10. The method for preparing yoghurt as claimed in claim 6, wherein the total homogenized pressure is controlled between 100 and 150bar, wherein the primary pressure is between 75 and 115bar and the secondary pressure is between 25 and 35bar.
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