CN105660853A

CN105660853A - Method for making low-sugar yogurt

Info

Publication number: CN105660853A
Application number: CN201610078004.0A
Authority: CN
Inventors: 王宏铭; 王安桥
Original assignee: Individual
Current assignee: Individual
Priority date: 2016-02-02
Filing date: 2016-02-02
Publication date: 2016-06-15

Abstract

Provided is a method for making low-sugar yogurt. The method includes the steps of rapidly and locally heating liquid milk, partly carbonizing liquid milk at the bottom of a container to form a porous substance with adsorption capacity, and making the taste of body yogurt better through lactic acid by adding no sweetening agent or a small amount of sweetening agent without changing lactic acid content of the whole yogurt and keeping the original nutrient health-care function, wherein lactic acid is formed when the porous substance adsorbs yogurt for fermentation.

Description

A kind of method preparing low sugar yoghurt

Technical field

The present invention relates to a kind of method preparing Yoghourt, the preparation method being specifically related to a kind of low sugar even Yoghourt of sugar-free.

Technical background

Yoghourt is with milk for raw material, adds zymocyte after pasteurize again in milk, after fermented, and a kind of milk product obtained. Yoghourt not only remains all advantages of milk, and after some aspect process by fermentation, also maximizes favourable factors and minimizes unfavourable ones, and becomes the nutrient and healthcare products being more suitable for the mankind.

In the sweat of Yoghourt, lactic acid bacteria makes in milk sugar, protein be hydrolyzed into as little molecule (such as galactose and lactic acid, little peptide chain and aminoacid etc.), and these changes make Yoghourt more easy to digest and absorb, and the utilization rate of various nutritional labelings is higher.

Yoghourt is except nutritious, also because of containing lactic acid bacteria, with health role. These effects specifically include that safeguards intestinal microbial population ecological balance, forms biological barrier, it is suppressed that the harmful bacteria invasion to intestinal; Improving immune function of human body, lactic acid bacteria can produce some materials strengthening immunologic function, it is possible to improves body immunity, it is prevented that disease.

The Yoghourt that the fermentation of normal pure milk obtains, because sweat necessarily leads to lactic acid, make mouthfeel very sour, in order to cater to the sense of taste demand of major part consumer, Yoghourt, in the course of processing, all with the addition of substantial amounts of natural or synthetic sweet ingredient, such as sucrose, xylitol, aspartame etc. The original tart flavour produced in Yoghourt is suppressed by lactic acid by these sweet ingredients. And in the last few years, along with the change of dietetic nutrition structure, consumer wishes again to obtain more the low sugar even food of sugar-free. So, on this Special food of Yoghourt, wish that a kind of method preparing Yoghourt occurs, this method is when suppressing the tart flavour mouthfeel of Yoghourt, can add less and even not add sweeting agent, this method will not reduce again the content of lactic acid bacteria useful in Yoghourt simultaneously, keeps its due nutritional health function.

Summary of the invention

The present invention provides a kind of method preparing low sugar yoghurt, liquid milk is first carried out quick local heat treatment by the method, the liquid milk being in container bottom is partially carbonized, form the porous mass of similar activated carbon, utilize these porous masses absorption fermentation in formed acidic materials (lactic acid), without sweeting agent or add sweeting agent less premise under so that the mouthfeel of main body Yoghourt is better, and the content of lactic acid bacteria of Yoghourt entirety is constant, original alimentary health-care function can be kept. Adopting the Yoghourt product prepared in this way and both maintained the original alimentary health-care function of Yoghourt, can meet again and it is desirable to reduce sweeting agent and make the requirement of consumption, mouthfeel looks ill without because having lacked sweeting agent simultaneously.

The liquid milk of container bottom is the fast denaturation because of local heated fast first, and then the protein after these degeneration is quickly converted to again a kind of porous material, this material has higher specific surface area and flourishing internal pore structure, this is similar to that activated carbon, there is very strong absorbability, and this absorbability has selectivity, the lactic acid formed in Yoghourt fermentation process had strong absorbability, and the equimolecular absorbability of other galactose, aminoacid and peptide chain is more weak, the absorbability of various mushrooms then can be ignored.Thus make substantial amounts of lactic acid be anchored on these porous masses, and because these porous masses are in bottom, lactic acid can constantly be adsorbed on the porous mass of bottom, until absorption reaches balance. Therefore being macroscopically the formation of in the Yoghourt prepared, substantial amounts of lactic acid molecules is anchored at bottom, and the result that lactic acid content in main body Yoghourt is little. The Yoghourt product nature mouthfeel that this part lactic acid content is few is better than the natural yogurt adopting the common fermentation method without sweeting agent to produce, and the concentration of various nutritive and health protection components such as aminoacid and probiotic bacteria is substantially without there being any change.

Primary in the present invention is that liquid milk carries out local high-temperature process rapidly, divides the tiny porous mass of carbonization in container bottom forming portion. Specifically, this process is, the container bottom filling liquid milk is quickly heated, and heating and temperature control is at 280 DEG C, and the time of heating is 10 seconds to 120 seconds so that the liquid milk heated denaturalization of bottom is also partially carbonized, but also to prevent excessive carbonization.

After handling the liquid milk of bottom well, when liquid milk is completely under room temperature, add appropriate fermented bacterium, after stirring under certain fermentation temperature (such as 60 DEG C), after certain fermentation time (such as 10 hours), obtain final Yoghourt product. This Yoghourt, without sweeting agent, but mouthfeel is better than common original flavor fermented yoghourt.

Utilize method provided by the invention to prepare Yoghourt, when sweeting agent consumption few even without, still can prepare the Yoghourt product that mouthfeel is good, nutritious, and whole preparation process technique is simple, environmental protection is reliable.

Detailed description of the invention

Below in conjunction with embodiment, the present invention is further detailed.

The following examples are only used for explaining in detail the explanation present invention the scope not limited the present invention in any way.

The lactic acid generated in Yoghourt fermentation process, partial ionization can go out H in the solution⁺, so that pH value reduces, the concentration of lactic acid in Yoghourt can be assessed by detecting pH value, say, that pH value is more high, illustrates that in Yoghourt, the concentration of lactic acid is more low, and mouthfeel is also just relatively better; And the concentration of useful lactic acid bacteria can be passed through the result that lactic acid bacteria (coccus+bacillus) counts and represent, concentration value is more high illustrates that the quantity of bacterium is more many.

Embodiment 1

Take the commercially available liquid milk of 500ml, put in Flat bottom container, as on electromagnetic oven, heat 45 seconds with 280 DEG C, pour out the liquid milk in container, scraping container bottom by partially carbonized and that formed porous mass, after drying, adopt Autosorb-iQ-C Sorption Analyzer to record these by partially carbonized and that the formed specific surface area of porous mass is about 160m²/g。

Again the commercially available liquid milk of 500ml is taken, pour in Flat bottom container, after again heating 45 seconds with 280 DEG C, stop heating, reach after room temperature until system temperature, be added thereto to lactobacillus casei (N1115) 1g of commercially available Shijiazhuang Junlebao Dairy Co., Ltd. as zymocyte, stir, maintain fermentation temperature 60 DEG C, after 10 hours, stop fermentation. Dividing Product checking from middle and upper part extraction portion, the pH value measured is 5.17, and the result that lactic acid bacteria (coccus+bacillus) counts is 1.93 × 10⁹mL^-1。

Comparative example 1

Take same commercial liquid milk 500ml, be added thereto to lactobacillus casei (N1115) 1g of commercially available Shijiazhuang Junlebao Dairy Co., Ltd., after stirring, maintain fermentation temperature 60 DEG C, after 10 hours, stop fermentation.Dividing Product checking from middle and upper part extraction portion, pH value is 4.01, and lactic acid bacteria (coccus+bacillus) count results is 1.87 × 10⁹mL^-1。

From the test result of embodiment and comparative example it can be seen that, adopting the Yoghourt that the pH value of the Yoghourt products obtained in embodiments of the invention adopts common fermentation method to obtain in comparative example, this just illustrates the Yoghourt that the lactic acid concn in the Yoghourt adopting the method for the present invention to obtain obtains significantly lower than common fermentation method; And the count results of lactic acid bacteria (coccus+bacillus) shows, the lactic acid bacteria number that two kinds of methods obtain is essentially identical. It is therefore seen that, the present invention forms porous mass by the liquid milk of partially carbonized container bottom and selects to have adsorbed the lactic acid formed in sweat, reduces the tart flavour of Yoghourt, and does not reduce the quantity of probiotics in Yoghourt.

Claims

1. the method preparing low sugar yoghurt, including Feedstock treating and fermentation, it is characterised in that in the process of Feedstock treating, by the mode that quickly heats by partially carbonized for the liquid milk being in container bottom, is formed and has the porous mass selecting absorbability.

2. a kind of method preparing low sugar yoghurt according to claim 1, it is characterised in that the temperature that liquid milk carries out quickly heating is 280 DEG C, and the time of process is 10 seconds to 120 seconds.