CN117859798A - Normal-temperature yoghurt and preparation method thereof - Google Patents
Normal-temperature yoghurt and preparation method thereof Download PDFInfo
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- CN117859798A CN117859798A CN202410264102.8A CN202410264102A CN117859798A CN 117859798 A CN117859798 A CN 117859798A CN 202410264102 A CN202410264102 A CN 202410264102A CN 117859798 A CN117859798 A CN 117859798A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 241000207199 Citrus Species 0.000 claims abstract description 57
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- 239000000835 fiber Substances 0.000 claims abstract description 57
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- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims description 25
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- 238000000855 fermentation Methods 0.000 claims description 18
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- 241000186673 Lactobacillus delbrueckii Species 0.000 claims description 16
- 241000194024 Streptococcus salivarius Species 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 14
- 239000002994 raw material Substances 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 5
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Abstract
The invention belongs to the technical field of milk products, and provides normal-temperature yoghourt and a preparation method thereof, wherein the preparation method of the normal-temperature yoghourt comprises the following steps: adding white granulated sugar, citrus fiber, seaweed meal and glutinous rice starch into milk at 18-25 ℃ for material melting, homogenizing and sterilizing after material melting to obtain mixed feed liquid, inoculating and fermenting the mixed feed liquid to obtain fermented milk, and pasteurizing to obtain the normal-temperature yoghourt; the citrus fiber is the citrus fiber after freeze grinding, and the freeze grinding conditions are as follows: and (3) immersing the coarsely ground citrus fiber in liquid nitrogen to form an ice layer on the surface of the coarsely ground citrus fiber, and grinding the coarsely ground citrus fiber until the fineness is 150-220 meshes. The invention adopts 18-25 ℃ low-temperature cold melting material, can effectively solve the problem of tube pasting of citrus fiber and seaweed powder in the ultra-high temperature instantaneous sterilization stage, and has no obvious negative influence on the stability and taste of the final product.
Description
Technical Field
The invention relates to the technical field of milk products, in particular to normal-temperature yoghurt and a preparation method thereof.
Background
The types of normal-temperature yoghourt in the market are endless, but most of yoghourt is added with food additives to maintain the stability of a yoghourt system.
The applicant's cattle group has been working on the study of achieving green and healthy zero-added yogurt by natural component yogurt stabilizers, and recently disclosed is a zero-added yogurt which uses only citrus fiber, seaweed meal and glutinous rice starch as stabilizers and freeze-grinds the citrus fiber, thereby improving the back-sticking defect in the yogurt shelf life caused by the citrus fiber. Although the improvement can solve the problem of back adhesion in the shelf life of the yoghurt, in actual production, the problems of citrus fiber and seaweed paste pipes still exist in the ultra-high temperature instantaneous sterilization stage.
Disclosure of Invention
Aiming at the defects existing in the prior art, the invention provides normal-temperature yoghurt and a preparation method thereof.
In a first aspect, the present invention provides a method for preparing a yogurt at room temperature, comprising: adding white granulated sugar, citrus fiber, seaweed meal and glutinous rice starch into milk at 18-25 ℃ for material melting, homogenizing and sterilizing after material melting to obtain mixed feed liquid, inoculating and fermenting the mixed feed liquid to obtain fermented milk, and pasteurizing to obtain the normal-temperature yoghourt;
the citrus fiber is the citrus fiber after freeze grinding, and the freeze grinding conditions are as follows: and (3) immersing the coarsely ground citrus fiber in liquid nitrogen to form an ice layer on the surface of the coarsely ground citrus fiber, and grinding the coarsely ground citrus fiber until the fineness is 150-220 meshes.
As described above, the freeze-grinding of the citrus fiber can improve the back-sticking defect in the shelf life of the yogurt caused by the citrus fiber, but in the industrial production, there is a problem in that the citrus fiber and seaweed paste tube are in the ultra-high temperature instantaneous sterilization stage. This may be caused by the fact that the natural raw material, citrus fiber, has a back-sticking character, and thus, faced with this problem, the inventors first thought to replace the citrus fiber, or to further modify the citrus fiber, but after a series of attempts, have not achieved the desired effect. However, in the research process, it is unexpectedly found that the problem that citrus fiber and seaweed powder are stuck in a tube in the ultra-high temperature instantaneous sterilization stage can be effectively solved by adopting low-temperature (18-25 ℃) melting instead of conventional 55-60 ℃ melting in the melting stage, and the stability and the taste of the final product are not obviously negatively influenced.
According to the preparation method of the normal-temperature yoghourt, the fermentation strains are lactobacillus delbrueckii subspecies bulgaricus and streptococcus salivarius subspecies thermophilus. In some embodiments of the invention, the amount of fermentation broth added is 200 dcu/ton.
Lactobacillus delbrueckii subspecies bulgaricus and streptococcus salivarius subspecies thermophilus are mucogenic, and the lactobacillus delbrueckii subspecies bulgaricus and streptococcus salivarius subspecies bulgaricus are used for fermenting substrates containing specific citrus fibers, seaweed meal and glutinous rice starch, so that good fermentation effect and product stability are obtained.
According to the preparation method of the normal-temperature yoghourt, the mass ratio of the citrus fiber, the seaweed meal and the glutinous rice starch after freeze grinding is (1-4)/(2-6)/(10-20).
The control of the citrus fiber, the seaweed meal and the glutinous rice starch after freeze grinding in the above proportion range is beneficial to improving the back-sticking defect of the yoghourt, and simultaneously keeps the stability and the taste of the yoghourt in the shelf life. In addition, the invention discovers that after the material is modified into the cold melting material, the dosage of the glutinous rice starch can be reduced to a certain extent, and the final result is not obviously affected.
According to the preparation method of the normal-temperature yoghourt, which is provided by the invention, the raw materials of the normal-temperature yoghourt except for fermentation strains are as follows: 880-917 parts of milk, 1-4 parts of frozen and ground citrus fiber, 2-6 parts of seaweed powder, 10-20 parts of glutinous rice starch and 70-90 parts of white granulated sugar.
In some embodiments of the present invention, the method for preparing the ambient yoghurt comprises:
(1) Heating milk to 18-25 ℃, adding white granulated sugar, citrus fiber, seaweed meal and glutinous rice starch for homogenizing and sterilizing to obtain mixed feed liquid;
(2) Cooling the mixed feed liquid to 40-42 ℃, adding lactobacillus delbrueckii subspecies bulgaricus and streptococcus salivarius subspecies thermophilus, fermenting, demulsifying and stirring when the pH value reaches 4.3, and cooling to obtain fermented milk;
(3) And pasteurizing the cooled fermented milk, and cooling to obtain the normal-temperature yoghourt.
Further, in the step (1), the homogenizing condition is that: the primary pressure is 110-150bar, and the secondary pressure is 50-80bar; the sterilization conditions are as follows: 125-135 deg.c for 3-5s.
Further, in the step (2), the rotation speed of demulsification stirring is 35-40 revolutions per minute, and the stirring time is 10-12 minutes.
Further, in step (3), the pasteurization conditions are: 95℃for 300s.
In a specific embodiment of the invention, the preparation method of the normal-temperature yoghurt comprises the following steps:
after the milk is mixed from a milk bin, the temperature of the milk is increased to 20 ℃ through a hot plate, the milk is directly pumped into a batching tank, white granulated sugar, citrus fiber (frozen and ground citrus fiber), seaweed meal and glutinous rice starch are added, and the product is homogenized after the batching is finished: homogenizing the mixture at a primary pressure of 110bar and a secondary pressure of 70bar, sterilizing after homogenizing, wherein the sterilizing temperature is 130 ℃, the sterilizing time is 5s, cooling the feed liquid to 40-42 ℃, adding strains which are Lactobacillus delbrueckii Bulgaria subspecies and Streptococcus salivarius thermophilus subspecies, fermenting in a fermentation tank, demulsifying and stirring when the pH value reaches 4.3, stirring at a stirring speed of 35 revolutions per minute for 10 minutes, rapidly cooling in the fermentation tank after stirring, and cooling to 20 ℃ to obtain cooled fermented milk. Pasteurizing the cooled fermented milk at 95deg.C for 300s. Cooling to 25 ℃, and canning.
In a second aspect, the invention provides a normal temperature yoghurt, which is prepared by the preparation method, and the normal temperature yoghurt comprises the following raw materials: 880-917 parts of milk, 1-4 parts of frozen and ground citrus fiber, 2-6 parts of seaweed powder, 10-20 parts of glutinous rice starch and 70-90 parts of white granulated sugar, and lactobacillus delbrueckii subspecies bulgaricus and streptococcus salivarius subspecies thermophilus as fermentation strains.
Further, the raw materials of the normal temperature yoghurt comprise the following components: 888.1-917 parts of milk, 1-4 parts of frozen and ground citrus fiber, 2-6 parts of seaweed powder, 10-11.9 parts of glutinous rice starch and 70-90 parts of white granulated sugar, and lactobacillus delbrueckii subspecies bulgaricus and streptococcus salivarius subspecies thermophilus.
The invention provides normal-temperature yoghurt without food additives, which completely utilizes raw materials to build a stable system of a product. Moreover, the amount of waxy rice starch used in the product of the invention may be reduced compared to previously developed products.
The normal-temperature yoghurt provided by the invention is placed at 38 ℃ for 5 months without water separation.
The invention provides normal-temperature yoghurt and a preparation method thereof, and the unexpected discovery that the problem of tube pasting during ultrahigh-temperature instantaneous sterilization and pasteurization of citrus fiber and seaweed powder can be effectively solved by adopting 18-25 ℃ low-temperature cold melting materials, and the stability and the taste of the final product are not obviously negatively influenced. Furthermore, under the condition of cold melting, the normal-temperature yoghourt can reduce the dosage of the glutinous rice starch, so that the formula is cleaner.
Detailed Description
For the purpose of making the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be clearly and completely described below, and it is apparent that the described embodiments are some embodiments of the present invention, but 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 terms "comprising" or "includes" are used in this specification to be open-ended, having the specified components or steps described, and other specified components or steps not materially affected.
The endpoints and any values of the ranges disclosed herein are not limited to the precise range or value, and are understood to encompass values approaching those ranges or values. For numerical ranges, one or more new numerical ranges may be found between the endpoints of each range, between the endpoint of each range and the individual point value, and between the individual point value, in combination with each other, and are to be considered as specifically disclosed herein.
The specific techniques or conditions are not identified in the examples and are described in the literature in this field or are carried out in accordance with the product specifications. The reagents or equipment used were conventional products available for purchase by regular vendors without the manufacturer's attention.
In the following examples, the citrus fiber used was a freeze-milled citrus fiber, and the freeze-milling process was liquid nitrogen treatment: and (3) placing the coarse-ground 60-mesh citrus fiber into liquid nitrogen to soak for 3-5 minutes, forming an ice layer on the surface of the citrus fiber, and then continuously grinding the citrus fiber until the fineness is 150-220 meshes.
Example 1
The embodiment provides a normal temperature yoghurt, which comprises the following formula:
900.1 parts of milk, 85 parts of white granulated sugar, 1 part of citrus fiber, 2 parts of seaweed powder and 11.9 parts of glutinous rice starch; the total addition amount of lactobacillus delbrueckii subspecies bulgaricus and streptococcus salivarius subspecies thermophilus is 200 dcu/ton.
The preparation method comprises the following steps:
after milk is mixed from a milk warehouse, heating a milk hot plate to 20 ℃, directly pumping the milk into a mixing tank, adding white granulated sugar, citrus fiber, seaweed meal and glutinous rice starch, homogenizing the product after the material is added, wherein the primary pressure of homogenizing is 110bar, the secondary pressure of homogenizing is 70bar, sterilizing after the homogenizing is finished, the sterilizing temperature is 130 ℃, the sterilizing time is 5 seconds, the feed liquid is cooled to 40 ℃, lactobacillus delbrueckii bulgaricus subspecies and streptococcus salivarius thermophilus are added, fermenting in a fermentation tank, demulsification and stirring are carried out when the pH value reaches 4.3, the stirring speed is 35 minutes, stirring is carried out for 10 minutes, cooling is carried out in the fermentation tank rapidly after the stirring is finished, and cooling is carried out to 20 ℃, thus obtaining cooled fermented milk. Pasteurizing the cooled fermented milk at 95deg.C for 300s. Cooling to 25 ℃, and canning.
Example 2
The embodiment provides a normal temperature yoghurt, which comprises the following formula:
898.1 parts of milk, 85 parts of white granulated sugar, 3 parts of citrus fiber, 3 parts of seaweed powder and 10.9 parts of glutinous rice starch; the total addition amount of lactobacillus delbrueckii subspecies bulgaricus and streptococcus salivarius subspecies thermophilus is 200 dcu/ton.
The preparation method comprises the following steps:
after milk is mixed from a milk warehouse, heating a milk hot plate to 20 ℃, directly pumping the milk into a mixing tank, adding white granulated sugar, citrus fiber, seaweed meal and glutinous rice starch, homogenizing the product after the material is added, wherein the primary pressure of homogenizing is 110bar, the secondary pressure of homogenizing is 70bar, sterilizing after the homogenizing is finished, the sterilizing temperature is 125 ℃, the sterilizing time is 5 seconds, the feed liquid is cooled to 40 ℃, lactobacillus delbrueckii bulgaricus subspecies and streptococcus salivarius thermophilus are added into a fermentation tank for fermentation, demulsification stirring is carried out when the pH value reaches 4.3, the stirring speed is 35 revolutions per minute, stirring is carried out for 10 minutes, cooling is carried out in the fermentation tank rapidly after the stirring is finished, and cooling is carried out to 20 ℃, thus obtaining cooled fermented milk. Pasteurizing the cooled fermented milk at 95deg.C for 300s. Cooling to 25 ℃, and canning.
Example 3
The embodiment provides a normal temperature yoghurt, which comprises the following formula:
899 parts of milk, 85 parts of white granulated sugar, 2 parts of citrus fiber, 4 parts of seaweed powder and 10 parts of glutinous rice starch; the total addition amount of lactobacillus delbrueckii subspecies bulgaricus and streptococcus salivarius subspecies thermophilus is 200 dcu/ton.
The preparation method comprises the following steps:
after milk is mixed from a milk warehouse, heating a milk hot plate to 20 ℃, directly pumping the milk hot plate into a mixing tank, adding raw materials, sequentially homogenizing white granulated sugar, citrus fiber, seaweed meal and glutinous rice starch, homogenizing the product after the material is added, performing primary pressure 110bar and secondary pressure 70bar on the homogenized product, sterilizing the homogenized product, wherein the sterilization temperature is 130 ℃, the sterilization time is 5s, cooling the feed liquid to 40 ℃, adding lactobacillus delbrueckii bulgaricus subspecies and streptococcus salivarius thermophilus subspecies, fermenting in a fermentation tank, demulsifiing and stirring when the pH value reaches 4.3, stirring for 10 minutes at a stirring speed of 35 rpm, rapidly cooling the stirred product in the fermentation tank, and cooling the cooled fermented milk to 20 ℃ to obtain the cooled fermented milk. Pasteurizing the cooled fermented milk at 95deg.C for 300s. Cooling to 25 ℃, and canning.
Comparative example 1
The comparative example provides a normal temperature yoghurt, the formula of which is the same as that of example 1, and the preparation method adopts a common thermal melting process, and the preparation method is as follows:
(1) After the milk is mixed from the milk bin, the milk is directly pumped into a hot plate (the temperature of the hot plate) by using the pressure of 15bar, so that the temperature of the milk is circularly increased to 60 ℃, the milk is directly pumped into a material mixing tank after the temperature is increased, raw materials are added, the milk is not circularly heated in the process of adding the raw materials, and the shearing of a product stabilizer is reduced, so that the stability of the product is improved.
The added raw materials are white granulated sugar, citrus fiber, seaweed meal and glutinous rice starch in sequence, after the material is fed, the product is homogenized, the primary pressure of homogenizing pressure is 120bar, the secondary pressure of homogenizing pressure is 50bar, sterilization is carried out after homogenization is completed, the sterilization temperature is 130 ℃, and the sterilization time is 5s, so that the mixed material liquid is obtained.
(2) Cooling the mixed solution to 40 ℃, adding lactobacillus delbrueckii subsp bulgaricus and streptococcus salivarius subsp thermophilus, and fermenting in a fermentation tank. And when the pH value reaches 4.3, demulsification and stirring are carried out, the stirring speed is 35 revolutions per minute, stirring is carried out for 10 minutes, the mixture is rapidly cooled in a fermentation tank after stirring is finished, and the cooled fermented milk is obtained after cooling to 20 ℃.
(3) Pasteurizing the cooled fermented milk at 95deg.C for 300s. Cooling to 25 ℃ to obtain the normal-temperature yoghurt.
Comparative example 2
The comparative example provides a normal temperature yoghurt, which comprises the following formula:
900.1 parts of milk, 85 parts of white granulated sugar, 3 parts of seaweed powder and 11.9 parts of glutinous rice starch; the total addition amount of lactobacillus delbrueckii subspecies bulgaricus and streptococcus salivarius subspecies thermophilus is 200 dcu/ton. The preparation method is the same as in example 1.
Comparative example 3
The comparative example provides a normal temperature yoghurt, which comprises the following formula:
899 parts of milk, 85 parts of white granulated sugar, 2 parts of citrus fiber, 4 parts of seaweed powder and 10 parts of corn starch; the total addition amount of lactobacillus delbrueckii subspecies bulgaricus and streptococcus salivarius subspecies thermophilus is 200 dcu/ton. The preparation method is the same as in example 3.
Experimental example 1
The product viscosities (units: mpa.s) of the examples and comparative examples were measured at 25℃using a rheometer using a cc27 probe at a lifting speed of 75 reciprocal seconds, and the results are shown in Table 1.
TABLE 1
Experimental example 2
The product formulations of the examples and the comparative examples were subjected to tube disassembly at the stage of first sterilization (ultra-high temperature instantaneous sterilization), and the presence or absence of tube sticking was observed, and the results are shown in table 2.
TABLE 2
Experimental example 3
The products of the examples and the comparative examples were placed at 38 ℃ for thermal observation, and the stability of the products during the shelf life is shown in table 3.
TABLE 3 Table 3
Experimental example 4
This experimental example was used to test the preference of the products of the examples and comparative examples.
Randomly selecting 20 panelists for the product flavor test (also referred to as "taste test"). Wherein, the flavor test adopts a scoring method: the scoring method is a method for evaluating the product or the product characteristics by using digital scoring, and finally, the quality is 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 flavor test results are shown in table 4.
TABLE 4 Table 4
As can be seen from tables 1-4, the stability and mouthfeel of the product can be ensured only by proper raw materials and processes. The improvement of the product material melting process can well improve the phenomenon of tube pasting in the production process of the product, and the starch adding amount of the product is obviously reduced. Starch from different sources can have an effect on the viscosity, stability and mouthfeel of the product.
Finally, it should be noted that: the above embodiments are only for illustrating the technical solution of the present invention, and are not limiting; although the invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical scheme described in the foregoing embodiments can be modified or some technical features thereof can be replaced by equivalents; such modifications and substitutions do not depart from the spirit and scope of the technical solutions of the embodiments of the present invention.
Claims (10)
1. A method for preparing normal temperature yoghurt, which is characterized by comprising the following steps: adding white granulated sugar, citrus fiber, seaweed meal and glutinous rice starch into milk at 18-25 ℃ for material melting, homogenizing and sterilizing after material melting to obtain mixed feed liquid, inoculating and fermenting the mixed feed liquid to obtain fermented milk, and pasteurizing to obtain the normal-temperature yoghourt;
the citrus fiber is the citrus fiber after freeze grinding, and the freeze grinding conditions are as follows: and (3) immersing the coarsely ground citrus fiber in liquid nitrogen to form an ice layer on the surface of the coarsely ground citrus fiber, and grinding the coarsely ground citrus fiber until the fineness is 150-220 meshes.
2. The method for preparing yoghurt at room temperature as claimed in claim 1, wherein the fermentation species are lactobacillus delbrueckii subsp bulgaricus and streptococcus salivarius subsp thermophilus.
3. The preparation method of the normal-temperature yoghourt according to claim 1, wherein the mass ratio of the citrus fiber, the seaweed meal and the glutinous rice starch after freeze grinding is (1-4): 2-6): 10-20.
4. A method for preparing a room temperature yoghurt as claimed in any one of claims 1 to 3, wherein the raw materials of the room temperature yoghurt, except for the fermentation species, in parts by weight, are: 880-917 parts of milk, 1-4 parts of frozen and ground citrus fiber, 2-6 parts of seaweed powder, 10-20 parts of glutinous rice starch and 70-90 parts of white granulated sugar.
5. A method of preparing a yoghurt at ambient temperature as claimed in any one of claims 1 to 3, which comprises:
(1) Heating milk to 18-25 ℃, adding white granulated sugar, citrus fiber, seaweed meal and glutinous rice starch for homogenizing and sterilizing to obtain mixed feed liquid;
(2) Cooling the mixed feed liquid to 40-42 ℃, adding lactobacillus delbrueckii subspecies bulgaricus and streptococcus salivarius subspecies thermophilus, fermenting, demulsifying and stirring when the pH value reaches 4.3, and cooling to obtain fermented milk;
(3) And pasteurizing the cooled fermented milk, and cooling to obtain the normal-temperature yoghourt.
6. The method for preparing yogurt at room temperature according to claim 5, wherein in step (1), the homogenization conditions are: the primary pressure is 110-150bar, and the secondary pressure is 50-80bar; the sterilization conditions are as follows: 125-135 deg.c for 3-5s.
7. The method for preparing yogurt at room temperature according to claim 5, wherein in the step (2), the demulsification stirring speed is 35-40 rpm, and the stirring time is 10-12 minutes.
8. The method for preparing yoghurt as claimed in claim 5, wherein in step (3), the conditions for pasteurization are: 95℃for 300s.
9. A yogurt at room temperature, characterized in that the yogurt is prepared by the preparation method according to any one of claims 1 to 8, and the yogurt at room temperature comprises the following raw materials: 888.1-917 parts of milk, 1-4 parts of frozen and ground citrus fiber, 2-6 parts of seaweed powder, 10-11.9 parts of glutinous rice starch and 70-90 parts of white granulated sugar, and lactobacillus delbrueckii subspecies bulgaricus and streptococcus salivarius subspecies thermophilus.
10. The ambient yoghurt as claimed in claim 9, wherein said ambient yoghurt is left for 5 months at 38 ℃ without bleeding.
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| CN117481197A (en) * | 2024-01-02 | 2024-02-02 | 内蒙古蒙牛乳业（集团）股份有限公司 | Zero-addition normal-temperature yoghourt and preparation method thereof |
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| WO2023169393A1 (en) * | 2022-03-07 | 2023-09-14 | 内蒙古伊利实业集团股份有限公司 | Method for preparing fermented milk with live bacteria at normal temperature |
| CN116941671A (en) * | 2022-04-14 | 2023-10-27 | 内蒙古蒙牛乳业（集团）股份有限公司 | High-protein normal-temperature yoghourt and preparation method thereof |
| CN117099846A (en) * | 2022-05-17 | 2023-11-24 | 内蒙古蒙牛乳业（集团）股份有限公司 | Zero-addition yogurt and preparation method thereof |
| CN117481197A (en) * | 2024-01-02 | 2024-02-02 | 内蒙古蒙牛乳业（集团）股份有限公司 | Zero-addition normal-temperature yoghourt and preparation method thereof |
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Application publication date: 20240412 |