CN118058346A

CN118058346A - Fermented dairy product and preparation method thereof

Info

Publication number: CN118058346A
Application number: CN202211485802.7A
Authority: CN
Inventors: 索超; 尹小静; 薛建岗; 盛蕾; 潘庆珉; 张海斌
Original assignee: Inner Mongolia Yili Industrial Group Co Ltd
Current assignee: Inner Mongolia Yili Industrial Group Co Ltd
Priority date: 2022-11-24
Filing date: 2022-11-24
Publication date: 2024-05-24

Abstract

The present disclosure provides fermented dairy products capable of inhibiting whey precipitation and methods of making the same. A method of preparing a fermented dairy product according to the present disclosure, comprising: a microcapsule particle preparation step of preparing microcapsule particles of fruit pulp from the fruit pulp of fruit; and a fermentation step of fermenting a base material comprising microcapsule particles of the fruit pulp, wherein the fruit contains 5wt% or more of glucose.

Description

Fermented dairy product and preparation method thereof

Technical Field

The disclosure belongs to the field of foods, and in particular relates to a fermented dairy product and a preparation method thereof.

Background

Fermented dairy products (e.g., yogurt) are prepared from fresh milk or dairy products by culturing and fermenting with lactobacillus. The fermented dairy product contains lactobacillus, and after people drink the dairy product, the lactobacillus reaches the large intestine along the alimentary canal, and the lactobacillus is active and rapidly proliferates in the large intestine of a human body, and meanwhile, the lactobacillus produces acid, so that the proliferation and survival of putrefying bacteria and pathogenic bacteria are effectively inhibited, and the health is promoted. Recently, in order to enrich the flavor of fermented dairy products and impart various nutrients required for the body, various fruit-flavored fermented dairy products have been produced by adding different fruits to the fermented dairy products.

However, most fruits are rich in glucose, and lactic acid bacteria can decompose glucose and generate lactic acid in the fermentation stage and the product selling stage of the fermented dairy product, so that the problem of whey precipitation of the fermented dairy product is caused, and meanwhile, the taste of the yoghurt is influenced, so that the taste is rough and sour, and the quality and the flavor of the product are finally influenced.

Disclosure of Invention

The present disclosure aims to provide a fermented dairy product capable of inhibiting whey precipitation and a method for producing the same.

According to one aspect of the present disclosure, there is provided a method of preparing a fermented dairy product, comprising: a microcapsule particle preparation step of preparing microcapsule particles of fruit pulp from the fruit pulp of fruit; and a fermentation step of fermenting a base material comprising microcapsule particles of the fruit pulp, wherein the fruit contains 5wt% or more of glucose.

Preferably, the base further comprises 0.35wt% to 0.9wt% of a built-up stabilizer and 0.5wt% to 0.1wt% of polydextrose, based on the total amount of the base.

Preferably, the compound stabilizer consists of 0.3-0.6 wt% of acetylated distarch adipate and 0.05-0.3 wt% of agar.

Preferably, in the microcapsule particle preparation step, microcapsule particles are formed by an emulsification method.

Preferably, the preparation method further comprises a sterilization step of sterilizing the base material, wherein the sterilization temperature in the sterilization step is 85-93 ℃, the sterilization time in the sterilization step is 280-300 seconds, more preferably, the sterilization temperature is 90-93 ℃, and the sterilization time is 290-300 seconds.

Preferably, the base further comprises a sweetener consisting of 0.05wt% to 0.1wt% sucralose and 0.03wt% to 0.12wt% acesulfame potassium, based on the total amount of the base.

Preferably, the base material further comprises one or more selected from the group consisting of 0.1wt% to 0.2wt% of white granulated sugar and 0.2wt% to 0.4wt% of high fructose syrup, based on the total amount of the base material.

Preferably, in the fermentation step, the acidity is brought to 70 ° T to 80 ° T at a fermentation temperature of 40 ℃ to 43 ℃.

Preferably, the amount of starter used in the fermentation step is 0.001wt% to 0.002wt% based on the total amount of the base material.

Preferably, the microcapsule particles of the fruit pulp are present in an amount of 2.5wt% or more based on the total amount of the binder.

Preferably, the fruit is a dragon fruit.

According to another aspect of the present disclosure, there is provided a fermented dairy product made using the method of preparation of a fermented dairy product according to any one of claims 1-11.

According to yet another aspect of the present disclosure, there is provided a fermented dairy product comprising: microcapsule particles of fruit pulp; and lactic acid bacteria, wherein the fruit contains more than 5wt% glucose.

Preferably, the fermented dairy product further comprises 0.35wt% to 0.9wt% of a built stabilizer and 0.5wt% to 0.1wt% of polydextrose, based on the total amount of the fermented dairy product.

According to the fermented dairy product and the preparation method thereof, the problem of whey precipitation in the fermented dairy product can be effectively inhibited, so that the fermented dairy product has good tissue state, taste and flavor.

Detailed Description

In order to more clearly understand the technical features, objects and advantages of the present disclosure, a further detailed description will now be made of the technical solutions of the present disclosure. It is to be understood that the following detailed description is merely exemplary and that the technical solutions of the present disclosure are not limited to the detailed description set forth below.

The present disclosure provides a method of preparing a fermented dairy product comprising: a microcapsule particle preparation step of preparing microcapsule particles of fruit pulp from the fruit pulp of fruit; and a fermentation step of fermenting a base material comprising microcapsule particles of the fruit pulp, wherein the fruit contains 5wt% or more of glucose.

The preparation method of the fermented dairy product in the present disclosure includes the preparation of fruit pulp microcapsule particles and the preparation of the fermented dairy product.

1. Preparation of fruit pulp microcapsule particles

(1) Firstly, skim milk powder is dissolved in distilled water to prepare a 30-50wt% solution, then stirred at a temperature of 3-5 ℃ for 7-9 hours to obtain a skim emulsion, then 4-6g of fruit pulp and 450-550 mu L of chymosin (100U/mL) are added into 36-40g of the skim emulsion, and stirred at a temperature of 3-5 ℃ for 1.5-2.5 hours.

(2) Adding 2.5-3.5g of calcium carbonate into 10-30g of mixed liquid of fruit pulp and skim milk powder, uniformly mixing, adding 140-160g of sunflower seed oil, stirring for 15-25 minutes under the action of a magnetic stirrer, adding 150-250 mu L of glacial acetic acid, standing for 25-35 minutes, centrifugally separating at a speed of 1500-2500 rpm for 1.5-2.5 minutes, and washing to obtain the pitaya pulp microcapsule particles.

Herein, the fruit means a fruit rich in glucose, and may include, for example, one or more selected from the group consisting of dragon fruit, apple, banana, longan, litchi, mango, sugarcane, watermelon, grape, pear, date, and kiwi. Wherein, the rich glucose means that the glucose content in the fruit is more than 5 wt%. Furthermore, the dragon fruit is a low-energy fruit which is rich in water-soluble dietary fibers and has the effects of losing weight, reducing cholesterol, preventing colorectal cancer and the like, so that the dragon fruit is preferable.

In addition, in the preparation process of the fruit pulp microcapsule particles of the present disclosure, it is preferable to embed the fruit pulp by an emulsification method to form microcapsule particles. In comparison with conventional microencapsulation techniques such as spray drying, the formation of fruit pulp microcapsule particles by emulsification in the present disclosure can avoid the high temperature treatment employed in spray drying from damaging the biological activity or nutrients of the embedded material, and at the same time avoid the formation of a recessed porous unsealed structure on the surface of the resulting microencapsulated particles due to spray drying, thereby avoiding the problem of lactic acid bacteria decomposing glucose in the fruit within the microcapsule particles to produce lactic acid and ultimately whey out of the fermented dairy product through the recessed porous unsealed structure. As a result, in the present disclosure, by forming fruit pulp microcapsule particles by an emulsification method, the characteristic flavor of the finally obtained fermented dairy product can be further enhanced and the aroma is coordinated.

2. Preparation of fermented dairy products

(1) And (3) batching: mixing 900-950g of non-defatted milk, 10-20g of sugar, 20-40g of fructose syrup, 3.5-9.0g of stabilizer, 0.3-1.0g of sweetener, 10-15g of polydextrose and 5-30g of microcapsule particles of fruit pulp, and stirring at 50-60 ℃ for 20-30 minutes to obtain a base material;

(2) Degassing the above base materials at 60-70deg.C and 18-20MPa, homogenizing at 30/180bar pressure, and sterilizing at 85-93 deg.C for 280-300 s;

(3) Cooling the sterilized base material to 40-43 ℃, then adding 0.01-0.02g of a starter including streptococcus thermophilus and lactobacillus bulgaricus, then filling the base material into a fermentation tank filled with nitrogen through a sterile filter device, fermenting at the temperature of 40-43 ℃, and stopping fermentation when the acidity reaches 70-80 ℃;

(4) Filling and sealing in a closed sterile filling device, filling nitrogen into the filling machine, and refrigerating and after-ripening the filled fermented dairy product at the temperature of 5-7 ℃ to obtain the fruit fermented dairy product. In the present disclosure, the fermented dairy product comprises yogurt.

The base in this disclosure comprises microencapsulated particles of milk, sugar, stabilizers, sweeteners, polydextrose, and fruit pulp.

According to the present disclosure, the milk refers to fresh milk meeting the national fresh cow milk acquisition standard GB6914, and may be one or a combination of two or more of whole milk, skim milk or partially skim milk. In a specific embodiment, the milk may be fresh milk, or may be a reduced product prepared by reducing milk powder, condensed milk or whey protein. In the present disclosure, the milk is preferably fresh milk.

The above-mentioned sugar may be any sugar used in the art according to the present disclosure. Preferably, the sugar is white granulated sugar. The sugar content is 1-2wt%, based on 100wt% total binder.

According to the present disclosure, as a substitute for white sugar, fructose syrup may be used, which can reduce the amount of sucrose while compensating for the taste of sweetness. Preferably, the content of the high fructose syrup is 2-4wt% based on 100wt% of the total amount of the base material.

According to the present disclosure, the above sweetener is one or a combination of two or more of fructose, fructose syrup, maltose, xylitol, acesulfame potassium, aspartame, sucralose, and cyclamate. The content of the sweetener is 0.08-0.22wt% based on 100wt% of the total amount of the base material. Preferably, the sweetener comprises a combination of 0.05wt% to 0.1wt% sucralose and 0.03wt% to 0.12wt% acesulfame k. Namely, the ratio of the usage amount of the sucralose to the usage amount of the acesulfame potassium is (0.05-1): 0.3-1.2.

According to the present disclosure, the above stabilizer is one or a combination of two or more of sodium carboxymethyl cellulose, carrageenan, konjac gum, gellan gum, xanthan gum, modified starch, pectin, agar, locust bean gum, and guar gum. Preferably, the above-mentioned stabilizer comprises a combination of acetylated distarch adipate and agar. Wherein the amount of acetylated distarch adipate is preferably 0.3wt% to 0.6wt%, more preferably 0.4wt% to 0.5wt%, based on 100wt% total binder. In addition, the agar is preferably used in an amount of 0.05wt% to 0.3wt%, more preferably 0.1wt% to 0.25wt%, still more preferably 0.15wt% to 0.2wt%, based on 100wt% of the total amount of the base material. That is, the ratio of the amount of the acetylated distarch adipate to the amount of the agar was (3-6): (0.5-3).

Polydextrose is a water-soluble dietary fiber. In the present disclosure, the content of polydextrose in the present disclosure is 0.5wt% to 0.1wt% based on 100wt% of the total amount of the base material.

In the method, the compound stabilizer comprising the acetylated distarch adipate and agar and the water-soluble dietary fiber polydextrose are added simultaneously, so that the method not only can help to accelerate intestinal peristalsis, expel toxin and nourish face, but also can be used as a stabilizer of a yogurt system, can further improve the stability of the product, and further avoid the problem of whey precipitation, thereby more effectively improving the flavor and taste of the product.

The content of the fruit pulp microcapsule particles is 0.2wt% or more, preferably 0.2wt% or more, and particularly preferably 2.5wt% or more, based on 100wt% of the total amount of the base material. The upper limit of the content of the fruit pulp microcapsule particles is not particularly limited as long as it is an upper limit used in the art.

Surprisingly, when the content of the fruit pulp microcapsule particles is 2.5wt% or more, the same effect as when the stabilizer is used can be obtained even without using the stabilizer.

In the present disclosure, the above-mentioned starter may employ one kind of probiotics or a combination of probiotics, preferably one or more of streptococcus thermophilus, lactobacillus bulgaricus, bifidobacterium lactis and lactobacillus rhamnosus, more preferably a combination of streptococcus thermophilus and lactobacillus bulgaricus. In the present disclosure, the content of the starter in the present disclosure is 0.001wt% to 0.002wt%, preferably 0.0015wt% to 0.0018wt%, based on 100wt% of the total amount of the base. It is noted that in the present disclosure, the amount of starter relative to the base is extremely low, and thus can be ignored when calculating the content. That is, in the present disclosure, the calculation based on the total amount of base material is equivalent to the calculation based on the total amount of fermented dairy product.

In the preparation process of the fermented dairy product, the stirring temperature of the base material is 50-55 ℃, the stirring time is 30-60 minutes, and the stirring speed is 500-800rpm.

In the preparation process of the fermented dairy product, the pressure of the degassing is 18-20MPa, and the temperature of the degassing is 60-70 ℃.

In the preparation process of the fermented dairy product, the sterilization temperature is 85-93 ℃, the sterilization time is 280-300 seconds, more preferably, the sterilization temperature is 90-93 ℃, and the sterilization time is 290-300 seconds.

In the preparation process of the fermented dairy product, the fermentation temperature is 40-43 ℃, and the fermentation is stopped when the acidity reaches 70-80 ℃.

In addition, the packaging form of the fermented dairy product prepared by the invention can adopt the packaging form of yoghourt which is common in the market at present, such as glass bottle packaging, cup packaging and the like.

In summary, according to the fermented dairy product and the preparation method thereof disclosed by the invention, the problem of whey precipitation in the fermented dairy product can be effectively inhibited, so that the fermented dairy product has better tissue state, taste and flavor.

For the purposes of promoting an understanding of the principles and advantages of the disclosure, reference will now be made in detail to the embodiments.

The methods used in the examples described below are conventional methods, and the reagents used are commercially available reagents, and the equipment used are conventional equipment in the art, unless otherwise indicated.

Examples

Example 1

The preparation method of the dragon fruit yoghourt in the embodiment comprises the preparation of dragon fruit microcapsules and the preparation of yoghourt, and specifically comprises the following steps.

1. Preparing pitaya pulp microcapsule particles:

(1) Dissolving skim milk powder in distilled water to prepare 40wt% solution, stirring at 4deg.C for 8 hr to obtain skim emulsion, adding 5g of dragon fruit pulp and 500 μl of chymosin (100U/mL) into 38g of skim emulsion, and stirring at 4deg.C for 2 hr;

(2) Adding 3g of calcium carbonate into 20g of dragon fruit-milk mixed solution, uniformly mixing, adding 150g of sunflower seed oil, stirring for 20 minutes under the action of a magnetic stirrer, adding 200 mu L of glacial acetic acid, standing for 30 minutes, centrifuging (2000 r/min, 2 minutes), and washing to obtain the dragon fruit pulp microcapsule particles.

2. Preparation of yoghurt:

(1) And (3) batching: 929.15g of fresh milk which is not subjected to degreasing treatment, 15g of white granulated sugar, 30g of high fructose corn syrup, 3.5g of compound stabilizer (composed of 3g of acetylated distarch adipate and 0.5g of agar), 0.35g of sweetener (composed of 0.05g of sucralose and 0.3g of acesulfame potassium), 10g of polydextrose and 5g of dragon fruit pulp microcapsule particles are mixed, and stirred at 55 ℃ for 25 minutes to obtain a base material;

(2) Degassing the base material at 65deg.C and 18MPa, homogenizing at 30/180bar, and sterilizing at 90deg.C for 290 seconds;

(3) Cooling the sterilized base material to 40-43deg.C, adding 0.02g of fermenting agent (composed of 0.01g of Streptococcus thermophilus and 0.01g of Lactobacillus bulgaricus), loading into a fermentation tank filled with nitrogen gas via a sterile filter, fermenting at 43deg.C, and stopping fermentation when acidity reaches 70-75deg.C;

(4) And (3) filling: filling and sealing are carried out in closed sterile filling equipment, nitrogen is filled in the filling machine, and the filled yoghourt is refrigerated and cooked at the temperature of 6 ℃ to obtain the dragon fruit yoghourt.

Example 2

The preparation method of the dragon fruit yoghourt in the embodiment comprises the preparation of dragon fruit pulp microcapsule particles and the preparation of yoghourt.

1. The preparation method of the pitaya pulp microcapsule granule comprises the following steps: the same preparation method as in example 1 was used to obtain pitaya pulp microcapsule granules;

2. The preparation of the yoghurt comprises the following steps:

(1) And (3) batching: 913.65g of fresh milk/semi-skimmed milk/skimmed milk, 15g of white granulated sugar, 30g of fructose corn syrup, 9g of compound stabilizer (composed of 6g of acetylated distarch adipate and 3g of agar), 0.35g of sweetener (composed of 0.05g of sucralose and 0.3g of acesulfame potassium), 10g of polydextrose and 10g of pitaya pulp microcapsule particles are mixed, and stirred at 55 ℃ for 25 minutes to obtain a base material;

(2) Degassing the base material at 65deg.C and 18MPa, homogenizing at 30/180bar, and sterilizing at 93 deg.C for 300 s;

(3) Cooling the sterilized base material to 40-43 ℃, adding 0.02g of a starter (composed of 0.01g of streptococcus thermophilus and 0.01g of lactobacillus bulgaricus), entering a fermentation tank filled with nitrogen through a sterile filter device, fermenting at 43 ℃, and stopping fermentation when the acidity reaches 70-75 ℃;

(4) And (3) filling: filling and sealing are carried out in closed sterile filling equipment, nitrogen is filled in the filling machine, and the filled yoghourt is refrigerated at 6 ℃ and then ripened, so that the dragon fruit flavored yoghourt is obtained.

Example 3

As for the preparation method of the dragon fruit yogurt in this example, the preparation method of the dragon fruit pulp microcapsule particles is the same as that in example 1, and the preparation of the yogurt includes the following steps:

(1) And (3) batching: the same as in example 1;

(2) Degassing the base material at 55deg.C and 18MPa, homogenizing at 30/180bar pressure, and sterilizing at 85deg.C for 280 s;

(3) Cooling sterilized base material to 40-43deg.C, adding starter (same as in example 1), fermenting at 43deg.C in a fermenter filled with nitrogen gas, and stopping fermentation when acidity reaches 70-75deg.C;

Example 4

In the preparation method of the dragon fruit yoghourt in the embodiment, the preparation method of the dragon fruit pulp microcapsule particles is the same as that in the embodiment 1, and the preparation process of the yoghourt comprises the following steps:

(1) And (3) batching: 929.15g of fresh milk which is not subjected to degreasing treatment, 15g of white granulated sugar, 30g of high fructose syrup, 0.35g of sweetener (composed of 0.05g of sucralose and 0.3g of acesulfame potassium) and 25g of pitaya pulp microcapsule particles are mixed, and stirred at 55 ℃ for 25 minutes to obtain a base material;

Comparative example 1

In the preparation method of the dragon fruit yoghourt in the comparative example, the dragon fruit pulp microcapsule particles are not prepared, and the preparation process of the yoghourt comprises the following steps:

(1) And (3) batching: 929.15g of fresh milk which is not subjected to degreasing treatment, 15g of white granulated sugar, 30g of high fructose corn syrup, 1.5g of compound stabilizer (composed of 0.5g of acetylated distarch adipate and 1g of agar), 0.35g of sweetener (composed of 0.05g of sucralose and 0.3g of acesulfame potassium), 10g of polydextrose and 5g of dragon fruit pulp are mixed, and stirred at 55 ℃ for 25 minutes to obtain a base material;

Comparative example 2

(1) And (3) batching: 934.15g of fresh milk which is not subjected to degreasing treatment, 15g of white granulated sugar, 30g of high fructose corn syrup, 1.5g of compound stabilizer (composed of 0.5g of acetylated distarch adipate and 1g of agar), 0.35g of sweetener (composed of 0.05g of sucralose and 0.3g of acesulfame potassium), 10g of polydextrose and 10g of dragon fruit pulp are mixed, and stirred at 55 ℃ for 25 minutes to obtain a base material.

The remaining steps were the same as in example 1.

Comparative example 3

In the preparation method of the dragon fruit yogurt in this comparative example, the preparation method of the dragon fruit pulp microcapsule particles is the same as in example 1, and the preparation process of the yogurt comprises the following steps:

(1) And (3) batching: the same as in example 1;

(2) Degassing the base material at 55deg.C and 18MPa, homogenizing at 30/180bar pressure, and sterilizing at 95deg.C for 310 seconds;

Comparative example 4

(1) And (3) batching: 939.15g of fresh milk which is not subjected to degreasing treatment, 15g of white granulated sugar, 30g of high fructose corn syrup, 1.5g of compound stabilizer (composed of 0.5g of acetylated distarch adipate and 1g of agar), 0.35g of sweetener (composed of 0.05g of sucralose and 0.3g of acesulfame potassium) and 5g of pitaya pulp microcapsule particles are mixed, and stirred at 55 ℃ for 25 minutes to obtain a base material.

The remaining steps were the same as in example 1.

Comparative example 5

(1) And (3) batching: 924.15g of fresh milk which is not subjected to degreasing treatment, 15g of white granulated sugar, 30g of high fructose corn syrup, 1.5g of compound stabilizer (composed of 0.5g of acetylated distarch adipate and 1g of agar), 0.35g of sweetener (composed of 0.05g of sucralose and 0.3g of acesulfame potassium), 5g of pitaya pulp microcapsule particles and 15g of polydextrose are mixed, and stirred at 55 ℃ for 25 minutes to obtain a base material;

The remaining steps were the same as in example 1.

Comparative example 6

(1) And (3) batching: 924.15g of fresh milk which is not subjected to degreasing treatment, 15g of white granulated sugar, 30g of high fructose corn syrup, 1g of compound stabilizer (composed of 0.5g of acetylated distarch adipate and 0.5g of agar), 0.35g of sweetener (composed of 0.05g of sucralose and 0.3g of acesulfame potassium), 5g of pitaya pulp microcapsule particles and 3g of polydextrose are mixed, and stirred at 55 ℃ for 25 minutes to obtain a base material;

The remaining steps were the same as in example 1.

Comparative example 7

In the preparation method of the dragon fruit yoghourt in the comparative example, the preparation method of the yoghourt is the same as that of the example 1, and the preparation process of the dragon fruit pulp microcapsule particles comprises the following steps:

(1) Preparation of polymerized whey protein: 15g of isolated whey protein was dissolved in 100g of distilled water, magnetically stirred for 45 minutes, and left to stand at 4℃for 12 hours for complete dissolution. Adjusting the whey protein solution to pH=7 by using 2M sodium hydroxide solution, quickly heating the water temperature to 70 ℃, preserving the heat for 5 minutes to enable the whey protein solution to be fully denatured, quickly cooling the whey protein solution by using an ice bath, and storing the whey protein solution at the temperature of 4 ℃ for 10 hours for later use;

(2) Preparing a dragon fruit water solution: 8g of dragon fruit pulp is added into 100g of distilled water and stirred until the dragon fruit pulp is completely dissolved for later use.

(3) Preparation of a polymeric whey protein-based dragon fruit microcapsule: mixing 27g of polymerized whey protein solution with 3g of dragon fruit water solution, uniformly shearing and mixing at a high speed of 4200 r/min, extruding to pass through micropores with the diameter of 300 mu m, dripping 150g of 16.7% calcium chloride solution under stirring, fixing for 60min, taking out and freeze-drying to obtain the dragon fruit pulp microcapsule particles based on polymerized whey protein.

Test example 1

Sensory evaluations in terms of mouthfeel and flavor were performed on the dragon fruit yogurt prepared in examples 1 to 4 and comparative examples 1 to 7. The main evaluation items include: tissue state (whether whey separation, viscosity, fineness, texture, etc.), color, flavor, mouthfeel, ice crystal morphology, etc. The yogurt of examples 1-4 and comparative examples 1-7 were subjected to sensory evaluation on 30 persons in total of the number of participants. The sensory scoring criteria are shown in table 1 and the results of the experimental recordings are summarized in table 2.

TABLE 1

TABLE 2

From the results in table 2, it can be seen that the flavored yogurt of example 1 and example 2 has better texture, mouthfeel and flavor, the product has no whey precipitation, and the product has strong characteristic flavor, coordinated aroma, fine and smooth mouthfeel, moderate sweetness and sourness and uniform taste.

Comparing examples 1-3 with comparative examples 1-7, it is evident that the following factors can affect the sensory evaluation of the product:

By comparing examples 1-2 (using the dragon fruit pulp microcapsule particles) with comparative examples 1-2 (not using the dragon fruit pulp microcapsule particles), it is known that in comparative examples 1-2, which do not use the dragon fruit pulp microcapsule particles, since a large amount of glucose is contained in the dragon fruit pulp, a large amount of lactic acid is generated during fermentation of yogurt, which results in problems of whey precipitation of yogurt, and at the same time, affects the mouthfeel of yogurt, which results in rough, sour and astringent mouthfeel. In contrast, in the present disclosure, by employing the microencapsulation treatment, the problem of whey precipitation of the product is effectively suppressed, improving the quality of the product.

In addition, by comparing comparative example 4 (stabilizer containing only acetylated distarch adipate) with examples 1-2 (using a combination of a compounded stabilizer comprising acetylated distarch adipate and agar and polydextrose), it was found that the product of comparative example 4 exhibited problems of whey precipitation, while the characteristic flavor and aroma of the product were poor. From this, it was found that the combination of the compound stabilizer comprising acetylated distarch adipate and agar and polydextrose was added to the product at the same time, and the problem of whey precipitation was further suppressed in the product, thereby further improving the quality of the product.

Further, it was found that by comparing examples 1 to 2 (using a combination of a compound stabilizer comprising acetylated distarch adipate and agar and polydextrose) with example 4 (not using a combination of a compound stabilizer comprising acetylated distarch adipate and agar and polydextrose, but having a microcapsule particle content of 2.5wt% or more) only by making the microcapsule particle content of the fruit pulp 2.5wt% or more, the same effect as obtained in examples 1 to 2 can be obtained even without using a combination of a compound stabilizer comprising acetylated distarch adipate and agar and polydextrose.

In addition, as is clear from comparison of example 1-2 with comparative example 5-6, the compounded stabilizer in comparative example 5-6 contains agar and acetylated distarch adipate, but the content ratio of acetylated distarch adipate to agar is not (3-6): (0.5-3), and the addition amount of polydextrose is not 5-10g/kg, so that the problem of whey precipitation also occurs in the obtained product, the taste of the product is affected, and the product has rough taste and uneven taste. Therefore, the stability and flavor and taste of the product can be effectively improved only by controlling the content ratio of the acetylated distarch adipate to the agar within the range of the proportion of the product and controlling the dosage of the polydextrose within the range of the product.

Further, it is understood by comparing example 3 and comparative example 3 with example 1 and example 2 that they differ in sterilization temperature. The characteristic flavors of the products of example 3 and comparative example 3 are weak and the aroma is not well-coordinated, but the product of example 3 reaches the factory standard, whereas the product of comparative example 3 does not reach the factory standard, compared with examples 1-2. It can be seen that the sterilization conditions can affect the characteristic flavor and aroma of the product. According to the present disclosure, by controlling the sterilization temperature to 90-93 ℃ and the sterilization time to 290-300 seconds, a dragon fruit flavored yogurt having a strong characteristic flavor and coordinated aroma can be obtained.

Further, as is clear from comparison of example 1 with comparative example 7, a sample of comparative example 7 using a dragon fruit microcapsule based on polymerized whey protein had a small amount of whey precipitated, and the characteristic flavor was weaker and the aroma was more coordinated than that of example 1 using an emulsification method to form microcapsule particles. It is known that the differences in the preparation methods of the microcapsule particles affect the state, characteristic flavor and aroma of the product. According to the present disclosure, the method of obtaining microencapsulated collagen peptide particles is optimized by forming a water-in-oil emulsion by an emulsification method, and then adding an acid for centrifugal washing and aggregation.

Test example 2

Samples of the dragon fruit yogurt prepared in examples 1-2, example 4, comparative examples 1-2 and comparative example 7 were left at a temperature of 4 ℃ for 21 days, and then the precipitation height of whey was measured. The specific test results are shown in Table 3.

TABLE 3 Table 3

Sample coding	Whey separation height (mm)
		Example 1	2
Example 2	4
		Example 4	3
Comparative example 1	37
		Comparative example 2	39
Comparative example 7	18

Test example 3

The acidity monitoring was performed after the samples of the dragon fruit yogurt prepared in examples 1-2 and comparative examples 1-2 were left at a temperature of 4 ℃ for 21 days. The specific test results are shown in Table 4.

Table 4 (acidity unit: ° T)

Project	Day 1	Day 7	Day 14	Day 21
					Example 1	72.34	76.48	84.32	88.46
Example 2	71.68	77.37	86.27	89.37
					Comparative example 1	78.46	85.42	98.74	115.76
Comparative example 2	79.35	88.67	102.34	120.34

From the results shown in tables 3 and 4, it can be seen that the problem of precipitation of whey in the final product can be effectively avoided by subjecting the dragon fruit pulp to microcapsule treatment, and the stability of the final product can be affected by different preparation methods of the microcapsule. In addition, according to the method, the compound stabilizer of the acetylated distarch adipate and agar with specific content and the polydextrose with specific content are added simultaneously, or the content of microcapsule particles reaches a specific range, so that the acidity of a final product can be further prevented from being too high, the stability of the product can be further improved, the problem of whey precipitation can be avoided, the flavor and the taste of the product can be effectively improved, and the market competitiveness of the product can be improved.

Industrial applicability

The present disclosure and methods of making the same are highly advantageous in the field of fermented dairy products.

The foregoing is merely a preferred embodiment of the present disclosure. It should be noted that various modifications, combinations, alterations, or substitutions of the details and features of this disclosure may be made by those skilled in the art without departing from the spirit and nature of this disclosure. Such modifications, combinations, variations, or alternatives are also to be understood as being included within the scope of the disclosure as claimed.

Claims

1. A method of preparing a fermented dairy product, comprising:

a microcapsule particle preparation step of preparing microcapsule particles of fruit pulp from the fruit pulp of fruit; and

A fermentation step of fermenting a base material comprising microcapsule particles of the fruit pulp,

Wherein the fruit contains more than 5wt% of glucose.

2. The method of preparing a fermented dairy product according to claim 1, characterized in that the base further comprises 0.35-0.9 wt% of a built-up stabilizer and 0.5-0.1 wt% of polydextrose, based on the total amount of the base.

3. A process for the preparation of a fermented dairy product according to claim 2,

The compound stabilizer consists of 0.3 to 0.6 weight percent of acetylated distarch adipate and 0.05 to 0.3 weight percent of agar.

4. A process for the preparation of a fermented dairy product according to claim 1,

In the microcapsule particle preparation step, microcapsule particles are formed by an emulsification method.

5. The method of producing a fermented dairy product according to claim 1, further comprising a sterilization step of sterilizing the base material, wherein the sterilization temperature in the sterilization step is 85-93 ℃, the sterilization time in the sterilization step is 280-300 seconds, preferably the sterilization temperature is 90-93 ℃, and the sterilization time is 290-300 seconds.

6. The method of producing a fermented dairy product according to claim 1, wherein the base further comprises a sweetener consisting of 0.05 to 0.1wt% of sucralose and 0.03 to 0.12wt% of acesulfame potassium, based on the total amount of the base.

7. The method for producing a fermented dairy product according to claim 1, wherein the base material further comprises one or more selected from the group consisting of 0.1 to 0.2wt% of white sugar and 0.2 to 0.4wt% of fructose syrup, based on the total amount of the base material.

8. The method of producing a fermented dairy product according to claim 1, characterized in that in the fermentation step, the acidity is made to be 70 ° to 80 ° T at a fermentation temperature of 40 to 43 ℃.

9. The method of producing a fermented dairy product according to claim 1, characterized in that the content of starter used in the fermentation step is 0.001-0.002 wt% based on the total amount of the base material.

10. The method of producing a fermented dairy product according to claim 1, wherein the microcapsule particles of the fruit pulp are contained in an amount of 2.5wt% or more based on the total amount of the base material.

11. The method of preparing a fermented dairy product according to any of claims 1-10, characterized in that the fruit is a dragon fruit.

12. A fermented dairy product produced using the method of producing a fermented dairy product according to any one of claims 1-11.

13. A fermented dairy product comprising:

microcapsule particles of fruit pulp; and

Lactic acid bacteria;

Wherein the fruit contains more than 5wt% of glucose.

14. The fermented dairy product according to claim 13, characterized in that the fermented dairy product further comprises 0.35-0.9 wt% of a built stabilizer and 0.5-0.1 wt% of polydextrose, based on the total amount of the fermented dairy product.