CN103190480A - Yogurt stabilizer - Google Patents
Yogurt stabilizer Download PDFInfo
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- CN103190480A CN103190480A CN2013101396124A CN201310139612A CN103190480A CN 103190480 A CN103190480 A CN 103190480A CN 2013101396124 A CN2013101396124 A CN 2013101396124A CN 201310139612 A CN201310139612 A CN 201310139612A CN 103190480 A CN103190480 A CN 103190480A
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Abstract
The invention belongs to the technical field of food processing and relates to a yogurt stabilizer. The weight ratio of various components of the yogurt stabilizer is as follows: sodium carboxymethyl cellulose:starch:agar:edible gum is equal to (10-40):(0.5-60):(0.5-20):(0.1-40), wherein the edible gum is one of pectin, xanthan gum, guar gum or locust bean gum, and the starch comprises modified starch, native starch, cross-linked starch and esterified starch. The preparation process is simple, reliable in principle, good in stability, long in shelf life of products, good in edible safety, smooth in taste and environment-friendly.
Description
Technical field:
The invention belongs to food processing technology field, relate to a kind of stabilizing agent, particularly a kind of yoghourt stabilizer that adds when preparing yoghourt with long shelf life.
Background technology:
Sour milk is a kind of wide fermented dairy product popular to people, the nutritive value of sour milk is very high, not only have the nutritious characteristics of milk, also have the effect that promotes to digest and assimilate with special health care concurrently, milk is behind lactobacillus-fermented, part protein resolves into micromolecular peptide and amino acid etc., easier digestion; Butter oil also is decomposed under fermentation, and the aliphatic acid of formation has increased by 2～6 times than raw material milk; The lactic acid that lactose produces by fermentation can not only make the alkalescent material in the enteron aisle be transformed into faintly acid, suppress the breeding of enteron aisle spoilage organisms, prevent the protein fermentation, be conducive to stomach digestion, can also reduce gastric acid secretion, improve the utilization rate of mineral elements such as calcium, phosphorus and iron.Existing common sour milk needs 4 ℃-6 ℃ refrigerations down, shelf-life was generally about 20 days, common sour milk acidity in storage can improve constantly and make sour milk become sourer, higher or time of temperature is long then can be made sour milk growth harmful bacteria, yeast or bacillus etc. and goes bad, and occurs problem such as whey is separated out, edible glue is broken, coarse mouthfeel easily and influences mouthfeel and the local flavor of sour milk.Compare with common sour milk, yoghourt with long shelf life carries out sterilization processing after fermentation ends, and the microorganism that pollutes in the production process, especially fungi such as mould and yeast are just in time killed before a large amount of propagation, has eliminated rotten hidden danger; Heat treatment also makes part lactic acid bacteria and the enzyme deactivation in the sour milk, controls the generation of acidifying problem behind the product effectively.At present, the successful Application of good sanitary condition and production equipment and stabilizing agent protection system makes yoghourt with long shelf life reach the above shelf-life of half a year.
At present, producing yoghourt with long shelf life production technology commonly used has two kinds, and a kind of is to adopt pasteurize, sterile filling technology; Another kind is the technology of two-stage sterilization after the employing can, but when adopting these two kinds of production technologies to produce yoghourt with long shelf life, all need reasonably to select and use yoghourt stabilizer, otherwise cause easily in sterilization process that the aggegation of protein in the sour milk, whey are separated out, viscosity obviously reduces and problem such as loss of flavor.At the problems referred to above, in general in pasteurization yoghourt, can add various stabilizing agents according to form, mouthfeel and the stability of sour milk, these stabilizing agents generally comprise the characteristics that have when stabilizing agents such as agar, converted starch, sodium carboxymethylcellulose, pectin, gelatin and xanthans use separately in sour milk, converted starch, sodium carboxymethylcellulose, pectin and xanthans belong to the tackifying stabilizing agent, and agar and gelatin belong to the gelation stabilizing agent.If only use the tackifying stabilizing agent can make sour milk have sticky mouthfeel, swallowing property is relatively poor, and obviously covers the local flavor of sour milk; Though gelatin also has gelation, but still have sticky mouthfeel, and the gel that gelatin forms melts about 25 ℃, understand the thawing of the system of Himdu logic glue when sour milk is placed and desaturation under normal temperature.Agar has extraordinary gelation, agar solution begins to solidify in about 40 ℃, and the gel that agar forms needs could melt more than 85 ℃, still viscosity and gel force preferably be can keep when therefore the sour milk of making as stabilizing agent of agar is placed under normal temperature, and good the swallowing property of sour milk and local flavor release given.Therefore, in yoghourt with long shelf life, also use tackifying and gelation stabilizing agent, namely use agar and converted starch, sodium carboxymethylcellulose etc. as yoghourt stabilizer, and the process conditions of no-float, can produce the yoghourt with long shelf life that almost has identical local flavor and mouthfeel with common sour milk.
In order to prolong the shelf-life of sour milk, generally can adopt high temperature sterilization or high temperature for a long time according to the difference of the yoghourt stabilizer that adds in the prior art, need add more sodium carboxymethylcellulose (CMC-Na) or pectin stabilization protein when adopting the manufacture method of the long-time sterilization of high temperature, prevent that protein aggegation and whey in the sterilization process from separating out, for example Chinese patent CN101889611A discloses a kind of preparation method and special yoghourt stabilizer thereof of yoghourt with long shelf life, and date of publication is on November 24th, 2010; Chinese patent CN102232418A discloses manufacture method and the yoghourt stabilizer of yoghourt with long shelf life, and date of publication is on November 9th, 2011; All used sodium carboxymethylcellulose (CMC-Na) as yoghourt stabilizer in these two kinds of methods, sour milk is stable fine protein after the long-time sterilization of high temperature, whey can not occur and separate out phenomenon, but with the yoghourt with long shelf life of this method and stabilizing agent manufacturing have clearly sticky sense and relatively poor swallowing property, and sour milk has almost lost gelation after sterilization, with compare mouthfeel without the common sour milk of sterilization notable difference arranged, or present the low mouthfeel similar to beverage of viscosity; Can not need add sodium carboxymethylcellulose (CMC-Na) or pectin when adopting the manufacture method of high temperature as yoghourt stabilizer, for example Chinese patent CN101849577A discloses a kind of long-shelf-life pasteurization yoghourt and preparation method thereof, date of publication is on October 6th, 2010, use starch in this method, agar, the gelatin isocolloid is as yoghourt stabilizer, sour milk after the fermentation is used 65-80 ℃, the condition of 15-60 second is carried out sterilization, although adopt the sour milk of this method preparation to improve viscosity and the gelation of product, and prolonged the sour milk shelf-life at normal temperatures, but gained sour milk products matter structure is thick and caking is arranged and fine and smooth inadequately, and the puckery sense of obvious powder is arranged.
Summary of the invention:
The objective of the invention is to overcome the shortcoming that prior art exists, seek design a kind of yoghourt stabilizer is provided, utilize yoghourt stabilizer to realize stability, improve the shelf-life, make product have good mouthfeel and local flavor; Yoghourt stabilizer effective stable protein in the sterilization process of sour milk prevents that whey from separating out, and has hear resistance, acid resistance and the anti-shearing of height, especially can make sour milk after the pasteurize have the quality of stiff, swallow sense well, do not have sticky sense, delicate mouthfeel is smooth.
The part by weight of each component of the yoghourt stabilizer that the present invention relates to achieve these goals, is: sodium carboxymethylcellulose: starch: agar: edible glue=10-40:0.5-60:0.5-20:0.1-40; Described edible glue is a kind of in pectin, xanthans, guar gum or the locust bean gum; Starch comprises converted starch, ative starch, crosslinked starch and esterification starch.
The present invention for the preparation of the processing step of sour milk is: colloid is mixed forming the carbohydrate gum mixture earlier by the weight ratio of 1:0-50 with sugar, after again milk being carried out conventional preliminary treatment, adding the carbohydrate gum mixture after mixing according to the weight ratio of milk: yoghourt stabilizer=80-99.8:0.2-5 again mixes under 50-60 ℃ of condition and stirs the homogeneous processing, homogenizing temperature is 50-65 ℃, and homogenization pressure is 15-25MP; Again the milk that adds stabilizing agent is carried out pasteurize under 90-95 ℃ of temperature conditions, sterilizing time is 5-10min; Cooling adds fermented bacterium heat-preservation fermentation under 37-43 ℃ of condition then, stops fermentation after the titratable acidity of sour milk is 65-95 ° of T; To stop sour milk sterile filling after pasteurize of fermentation at last, or can namely gets yoghourt with long shelf life again through sterilization processing after pasteurize; Used milk make a living sweet milk or reconstituted milk; In the sour milk of preparation or add fruit juice, jam, fruit material or nutrient.
The present invention is during for the preparation of sour milk, and the termination fermentation that relates to reaches acidity 65-95 ° T for sour milk, when namely reaching fermentation termination, is cooled to 10-25 ℃ rapidly; Or for sour milk reaches acidity 65-95 ° T, when namely reaching fermentation termination, adopting the method for pasteurize to stop fermentation, the condition of pasteurize is 60-100 ℃, 5s-30min; The sterilization conditions of sterile filling is after the employing pasteurize: 65-120 ℃, and 5-60s; The purpose of pasteurize is the microorganism of killing in the sour milk before the can, and stops fermentation, keeps the stay in grade in the Yoghourt Production process, and the can temperature is 40-60 ℃; Sterilization conditions after the can is: 65-100 ℃, and 1-30min.
The present invention compared with prior art, the one, yoghourt stabilizer selects sodium carboxymethylcellulose, starch and agar, stabilizing agent is dissolved in before fermentation participates in sweat in the milk, the production efficiency height, operating process is simplified, and has improved acidproof, the heat-resisting and anti-shearing of sour milk, make sour milk after sterilization, still can keep the matter structure of homogeneous, the quality of stiff, swallow sense well, do not have sticky sense, delicate mouthfeel is smooth; The 2nd, when making the sour milk of long shelf-life, use multiple different sterilization conditions to carry out sterilization, carry out can again after employing tubular type or the board-like pasteurize, can be not influential to the sour milk quality; The 3rd, yoghourt stabilizer is the optimum organization of carrying out in conjunction with the manufacture method of yoghourt with long shelf life, use tackifying colloid sodium carboxymethylcellulose, starch and have the agar of gelation, the gel of agar needs could melt more than 85 ℃, still viscosity and gel force preferably be can keep when sour milk is placed under normal temperature, and good the swallowing property of sour milk and local flavor release given; The 4th, need not cold chain control, the shelf-life of product reached more than half a year under the normal temperature; Its preparing process is simple, and principle is reliable, good stability, and shelf life of products is long, and edible safety is good, and mouthfeel is lubricious, environmental friendliness.
The specific embodiment:
The present invention will be further described below by embodiment.
The part by weight of each component of the yoghourt stabilizer that present embodiment relates to is: sodium carboxymethylcellulose: starch: agar: edible glue=10-40:0.5-60:0.5-20:0.1-40; Described edible glue is a kind of in pectin, xanthans, guar gum or the locust bean gum; Starch comprises converted starch, ative starch, crosslinked starch and esterification starch.
Embodiment 1:
The weight portion ratio of each component was during the yoghourt stabilizer that present embodiment adopts was formed: sodium carboxymethylcellulose: crosslinked starch: agar: edible glue=15:40:10:5; After with conventional method milk being carried out preliminary treatment, add yoghourt stabilizer and carbohydrate gum mixture down at 50 ℃, then at 60 ℃, homogeneous under the 20MPa, and under 95 ℃, carry out pasteurize 5min, cooling back adds fermented bacterium ferments in 43 ℃, when acidity reaches 68 ° of T, stirs breakdown of emulsion and also is cooled to 20 ℃ and stops fermentation, at 75 ℃, after carrying out pasteurize under the 25s, carry out sterile filling in 25 ℃, get product; Wherein, the weight portion ratio of yoghourt stabilizer interpolation is: milk: yoghourt stabilizer=85:3.
Embodiment 2:
The weight portion ratio of each component was during the yoghourt stabilizer that present embodiment adopts was formed: sodium carboxymethylcellulose: crosslinked starch: agar: edible glue=22:45:3:10; After with conventional method milk being carried out preliminary treatment, add yoghourt stabilizer and carbohydrate gum mixture down at 60 ℃, then at 65 ℃, homogeneous under the 15MPa, and under 90 ℃, carry out pasteurize 10min, cooling back adds fermented bacterium ferments in 43 ℃, when acidity reaches 75 ° of T, stirs breakdown of emulsion and also is cooled to 20 ℃ and stops fermentation, at 110 ℃, after carrying out pasteurize under the 10s, carry out sterile filling in 30 ℃, get product; Wherein, the weight portion ratio of yoghourt stabilizer interpolation is: milk: yoghourt stabilizer=95:1.5.
Embodiment 3:
The weight portion ratio of each component was during the yoghourt stabilizer that present embodiment adopts was formed: sodium carboxymethylcellulose: crosslinked starch: agar: edible glue=25:35:7:0.1; After with conventional method milk being carried out preliminary treatment, add stabilizing agent and carbohydrate gum mixture down at 55 ℃, then at 55 ℃, homogeneous under the 20MPa, and under 95 ℃, carry out pasteurize 5min, the cooling back adds fermented bacterium and ferments in 43 ℃, when acidity reaches 80 ° of T, stir breakdown of emulsion, and at 90 ℃, carry out pasteurize under the 10s condition and stop fermentation, be cooled to 50 ℃ and carry out can, the closed container after the can at 85 ℃, is carried out the water-bath type pasteurize under the 20min condition, be cooled to below 25 ℃, get product; Wherein, the weight portion ratio of yoghourt stabilizer interpolation is: milk: stabilizing agent=90:1.2.
Claims (3)
1. a yoghourt stabilizer is characterized in that the part by weight of each component is: sodium carboxymethylcellulose: starch: agar: edible glue=10-40:0.5-60:0.5-20:0.1-40; Described edible glue is a kind of in pectin, xanthans, guar gum or the locust bean gum; Starch comprises converted starch, ative starch, crosslinked starch and esterification starch.
2. yoghourt stabilizer according to claim 1, it is characterized in that for the preparation of the processing step of sour milk being: colloid is mixed forming the carbohydrate gum mixture earlier by the weight ratio of 1:0-50 with sugar, after again milk being carried out conventional preliminary treatment, adding the carbohydrate gum mixture after mixing according to the weight ratio of milk: yoghourt stabilizer=80-99.8:0.2-5 again mixes under 50-60 ℃ of condition and stirs the homogeneous processing, homogenizing temperature is 50-65 ℃, and homogenization pressure is 15-25MP; Again the milk that adds stabilizing agent is carried out pasteurize under 90-95 ℃ of temperature conditions, sterilizing time is 5-10min; Cooling adds fermented bacterium heat-preservation fermentation under 37-43 ℃ of condition then, stops fermentation after the titratable acidity of sour milk is 65-95 ° of T; To stop sour milk sterile filling after pasteurize of fermentation at last, or can namely gets yoghourt with long shelf life again through sterilization processing after pasteurize; Used milk make a living sweet milk or reconstituted milk; In the sour milk of preparation or add fruit juice, jam, fruit material or nutrient.
3. yoghourt stabilizer according to claim 1, when it is characterized in that for the preparation of sour milk, the termination fermentation that relates to reaches acidity 65-95 ° T for sour milk, when namely reaching fermentation termination, is cooled to 10-25 ℃ rapidly; Or for sour milk reaches acidity 65-95 ° T, when namely reaching fermentation termination, adopting the method for pasteurize to stop fermentation, the condition of pasteurize is 60-100 ℃, 5s-30min; The sterilization conditions of sterile filling is after the employing pasteurize: 65-120 ℃, and 5-60s; The purpose of pasteurize is the microorganism of killing in the sour milk before the can, and stops fermentation, keeps the stay in grade in the Yoghourt Production process, and the can temperature is 40-60 ℃; Sterilization conditions after the can is: 65-100 ℃, and 1-30min.
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| CN2013101396124A CN103190480A (en) | 2013-04-22 | 2013-04-22 | Yogurt stabilizer |
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| CN2013101396124A CN103190480A (en) | 2013-04-22 | 2013-04-22 | Yogurt stabilizer |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103828915A (en) * | 2014-02-27 | 2014-06-04 | 昆明雪兰牛奶有限责任公司 | Method for preparing flavored fermented milk by stirring type heat treatment |
| CN103828916A (en) * | 2014-02-27 | 2014-06-04 | 昆明雪兰牛奶有限责任公司 | Method for preparing flavored fermented milk by twice heat treatment on ingredients |
| CN106665846A (en) * | 2017-02-09 | 2017-05-17 | 上海应用技术大学 | Tara gum-containing yoghurt stabilizing agent and application thereof to preparation of yoghurt |
| CN106962486A (en) * | 2017-02-09 | 2017-07-21 | 上海应用技术大学 | A kind of yoghourt stabilizer containing flaxseed gum and its application in Yoghourt is prepared |
| CN107258905A (en) * | 2017-06-26 | 2017-10-20 | 湖南文理学院 | A kind of threeleaf akebia Yoghourt and preparation method thereof |
| CN108064947A (en) * | 2016-11-14 | 2018-05-25 | 浙江泛亚生物医药股份有限公司 | A kind of cicada fungus Yoghourt and preparation method thereof |
| CN108208169A (en) * | 2018-02-02 | 2018-06-29 | 河北兄弟伊兰食品科技股份有限公司 | A kind of Yoghourt of its preparation of thickening stabilizing agent and use and the preparation method of the two |
| CN108208165A (en) * | 2016-12-15 | 2018-06-29 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of yoghourt with long shelf life for not adding stabilizer and preparation method thereof |
| CN109042879A (en) * | 2018-08-23 | 2018-12-21 | 江南大学 | A kind of preparation method of drinking yoghourt compound stabilizer and drinking yoghourt |
| CN109929061A (en) * | 2017-12-18 | 2019-06-25 | 内蒙古蒙牛乳业（集团）股份有限公司 | Agar and preparation method and application |
| CN112889917A (en) * | 2021-02-07 | 2021-06-04 | 厦门欧凯科技有限公司 | Normal-temperature set yoghurt stabilizer, normal-temperature set yoghurt and preparation method thereof |
| CN115553338A (en) * | 2022-09-27 | 2023-01-03 | 四川大学华西医院 | Yoghourt for dysphagia patients to eat and preparation method thereof |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103828916A (en) * | 2014-02-27 | 2014-06-04 | 昆明雪兰牛奶有限责任公司 | Method for preparing flavored fermented milk by twice heat treatment on ingredients |
| CN103828915A (en) * | 2014-02-27 | 2014-06-04 | 昆明雪兰牛奶有限责任公司 | Method for preparing flavored fermented milk by stirring type heat treatment |
| CN108064947A (en) * | 2016-11-14 | 2018-05-25 | 浙江泛亚生物医药股份有限公司 | A kind of cicada fungus Yoghourt and preparation method thereof |
| CN108208165A (en) * | 2016-12-15 | 2018-06-29 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of yoghourt with long shelf life for not adding stabilizer and preparation method thereof |
| CN106665846A (en) * | 2017-02-09 | 2017-05-17 | 上海应用技术大学 | Tara gum-containing yoghurt stabilizing agent and application thereof to preparation of yoghurt |
| CN106962486A (en) * | 2017-02-09 | 2017-07-21 | 上海应用技术大学 | A kind of yoghourt stabilizer containing flaxseed gum and its application in Yoghourt is prepared |
| CN107258905A (en) * | 2017-06-26 | 2017-10-20 | 湖南文理学院 | A kind of threeleaf akebia Yoghourt and preparation method thereof |
| CN109929061A (en) * | 2017-12-18 | 2019-06-25 | 内蒙古蒙牛乳业（集团）股份有限公司 | Agar and preparation method and application |
| CN108208169A (en) * | 2018-02-02 | 2018-06-29 | 河北兄弟伊兰食品科技股份有限公司 | A kind of Yoghourt of its preparation of thickening stabilizing agent and use and the preparation method of the two |
| CN109042879A (en) * | 2018-08-23 | 2018-12-21 | 江南大学 | A kind of preparation method of drinking yoghourt compound stabilizer and drinking yoghourt |
| CN112889917A (en) * | 2021-02-07 | 2021-06-04 | 厦门欧凯科技有限公司 | Normal-temperature set yoghurt stabilizer, normal-temperature set yoghurt and preparation method thereof |
| CN112889917B (en) * | 2021-02-07 | 2023-09-12 | 厦门欧凯科技有限公司 | Normal temperature setting type yoghurt stabilizer, normal temperature setting type yoghurt and preparation method thereof |
| CN115553338A (en) * | 2022-09-27 | 2023-01-03 | 四川大学华西医院 | Yoghourt for dysphagia patients to eat and preparation method thereof |
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Application publication date: 20130710 |