CN107509813A - Yoghourt and preparation method thereof - Google Patents
Yoghourt and preparation method thereof Download PDFInfo
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- CN107509813A CN107509813A CN201610432189.0A CN201610432189A CN107509813A CN 107509813 A CN107509813 A CN 107509813A CN 201610432189 A CN201610432189 A CN 201610432189A CN 107509813 A CN107509813 A CN 107509813A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
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Abstract
The invention discloses Yoghourt and preparation method thereof.The raw material of the Yoghourt includes：The milk of 874.56~889.49 parts by weight；The glucose of 10~15 parts by weight；The white granulated sugar of 80~85 parts by weight；And 20.51~25.44 parts by weight stabilizer.The Yoghourt of the present invention has at least one of following advantages：It is nutritious, flavor taste is splendid and stability is stronger.
Description
Technical field
The present invention relates to field of food.In particular it relates to Yoghourt and preparation method thereof.
Background technology
Occurs the brown Yoghourt of numerous species currently on the market.So-called brown Yoghourt be exactly after Maillard reaction,
Produce brown have the cow's milk of peculiar flavour through everfermentation manufactured yogurt.
However, brown Yoghourt and preparation method thereof still has much room for improvement at present.
The content of the invention
It is contemplated that at least solves one of technical problem present in prior art.Therefore, the present invention proposes one kind
Yoghourt and the method for preparing Yoghourt.The Yoghourt of the present invention has at least one of following advantages：It is nutritious, flavor taste is splendid
And stability is stronger.
It should be noted that the application is the following discovery based on inventor and completed：
There is the shortcomings of mouthfeel is bad, whey easily separates out for existing brown Yoghourt.Inventor passes through many experiments, passes through
Raw material and preparation process condition are improved, so as to get Yoghourt there are at least one of following advantages：Nutritious, flavor
Excellent taste and stability are stronger.
Therefore, in one aspect of the invention, the present invention proposes a kind of Yoghourt.The raw material of the Yoghourt includes：
The milk of 874.56~889.49 parts by weight；The glucose of 10~15 parts by weight；The white granulated sugar of 80~85 parts by weight；And
The stabilizer of 20.51~25.44 parts by weight.With glucose Maillard reaction occurs for the protein in milk, can assign Yoghourt
Pleasant burnt odor taste, the addition of white granulated sugar cause Yoghourt to have tasty and refreshing sweet taste.In addition, stabilizer can ensure Yoghourt have compared with
Strong stability, prevents whey from separating out.Inventor is resulting it was unexpectedly observed that under conditions of above-mentioned optimal raw material addition
Yoghourt there are at least one of following advantages：It is nutritious, flavor taste is splendid and stability is stronger.
According to an embodiment of the invention, above-mentioned Yoghourt can also have following additional technical feature：
According to an embodiment of the invention, the stabilizer includes：The agar of 1.6~1.87 parts by weight；1.3~1.63 weight
The LM of part；The hydroxypropyl PASELLI EASYGEL of 15~19.8 parts by weight；The whey egg of 1.68~1.96 parts by weight
White powder；And 0.18~0.93 parts by weight gellan gum.Inventor has found that the species and proportioning of stabilizer significantly affect Yoghourt
Stability.Further, inventor obtains above-mentioned optimal component and proportioning by many experiments, thus, is implemented according to the present invention
The Yoghourt of example has more rich nutrition, splendid flavor taste or stronger stability.
According to an embodiment of the invention, the raw material of the Yoghourt includes：885.6 the milk of parts by weight；The Portugal of 12 parts by weight
Grape sugar；The white granulated sugar of 80 parts by weight；The agar of 1.7 parts by weight；The LM of 1.4 parts by weight；The hydroxypropyl of 17 parts by weight
Base PASELLI EASYGEL；The PURE WHEY of 1.8 parts by weight；And 0.5 parts by weight gellan gum.Thus, according to of the invention real
Applying the Yoghourt of example has more rich nutrition, splendid flavor taste or stronger stability.
According to an embodiment of the invention, the milk includes whole milk and skim milk, the skim milk with it is described
The mass ratio of glucose is 24~49：1.Thus, Yoghourt according to embodiments of the present invention has more rich nutrition, splendid wind
Interest sense or stronger stability.
In another aspect of this invention, the present invention proposes a kind of method for preparing Yoghourt described above.According to this
The embodiment of invention, methods described include：The raw material is subjected to fermentation process, obtains tunning；And by the fermentation
Product carries out micronization processes, obtains the Yoghourt, wherein, the micronization processes are carried out using smoothing filter.Thus, root
There are at least one of following advantages according to the Yoghourt obtained by the method for preparing Yoghourt of the embodiment of the present invention：Nutritious, wind
Taste excellent taste and stability are stronger.
According to an embodiment of the invention, before carrying out the fermentation process, the raw material is mixed and sterilized successively
Processing, and resulting sterilization product is subjected to the fermentation process.Thus, the side for preparing Yoghourt according to embodiments of the present invention
Yoghourt obtained by method has more rich nutrition, splendid flavor taste or stronger stability.
According to an embodiment of the invention, the mixed processing includes：The skim milk and glucose progress is brown
Change is handled, and obtains brown stain product；The brown stain product, whole milk, white granulated sugar and stabilizer are subjected to the first mixed processing, obtained
To the first mixture；And first mixture is subjected to homogenization, obtain the mix products.Thus, according to this hair
Yoghourt obtained by the method for preparing Yoghourt of bright embodiment has more rich nutrition, splendid flavor taste or stronger steady
It is qualitative.
According to an embodiment of the invention, the brown stain processing is carried out 1.8~2.2 hours under 92~98 degrees Celsius, excellent
It is selected under 94~98 degrees Celsius and carries out 2 hours.Thus, the Yoghourt obtained by the method for preparing Yoghourt according to embodiments of the present invention
With more rich nutrition, splendid flavor taste or stronger stability.
According to an embodiment of the invention, before carrying out the brown stain processing, by 45 degrees Celsius of the skim milk and institute
State the temperature that glucose is heated to the brown stain processing with 50 revs/min of mixing speed.Thus, according to embodiments of the present invention
Preparing the Yoghourt obtained by the method for Yoghourt has more rich nutrition, splendid flavor taste or stronger stability.
According to an embodiment of the invention, the homogenization be 65~75 degrees Celsius temperature, 120~140MPa one
Carried out under stage pressure and 60~80MPa secondary pressure.Thus, obtained by the method for preparing Yoghourt according to embodiments of the present invention
To Yoghourt there is more rich nutrition, splendid flavor taste or stronger stability.
According to an embodiment of the invention, the sterilization processing is carried out 3~6 seconds under 105~115 degrees Celsius, is preferably existed
Carried out 3 seconds under 110 degrees Celsius.Thus, the Yoghourt obtained by the method for preparing Yoghourt according to embodiments of the present invention has richer
Rich nutrition, splendid flavor taste or stronger stability.
According to an embodiment of the invention, the fermentation process is to carry out to the pH value of zymotic fluid being 4.3 under 40 degrees Celsius.
Thus, the Yoghourt obtained by the method for preparing Yoghourt according to embodiments of the present invention has more rich nutrition, splendid flavor
Mouthfeel or stronger stability.
According to an embodiment of the invention, further comprise：The tunning is subjected to demulsification processing, obtains demulsification production
Thing；The demulsification product is subjected to the first cooling treatment, obtains cooled product；The cooled product is carried out at pasteurize
Reason, obtains pasteurize product；The pasteurize product is subjected to the micronization processes, obtains refining product；And by institute
State refinement product and carry out the second cooling treatment, obtain the Yoghourt.Thus, the method for preparing Yoghourt according to embodiments of the present invention
Resulting Yoghourt has more rich nutrition, splendid flavor taste or stronger stability.
According to an embodiment of the invention, the demulsification processing is that the tunning is stirred into 8 under 35~45 revs/min
~15 minutes, stirred 10 minutes preferably under 35 revs/min, first cooling treatment is that the demulsification product is cooled into 18
~25 degrees Celsius, preferably 20 degrees Celsius, the pasteurize processing is to sterilize the cooled product under 70~80 degrees Celsius
260~320 seconds, carried out 300 seconds preferably under 75 degrees Celsius, second cooling treatment is that the refinement product is cooled into 20
~27 degrees Celsius, preferably 25 degrees Celsius.Thus, the Yoghourt obtained by the method for preparing Yoghourt according to embodiments of the present invention has
More rich nutrition, splendid flavor taste or stronger stability.
The additional aspect and advantage of the present invention will be set forth in part in the description, and will partly become from the following description
Obtain substantially, or recognized by the practice of the present invention.
Brief description of the drawings
The above-mentioned and/or additional aspect and advantage of the present invention will become in the description from combination accompanying drawings below to embodiment
Substantially and it is readily appreciated that, wherein：
Fig. 1 shows the schematic flow sheet according to an embodiment of the invention for preparing Yoghourt；
Fig. 2 shows the schematic flow sheet in accordance with another embodiment of the present invention for preparing Yoghourt；
Fig. 3 shows the schematic flow sheet for preparing Yoghourt according to another embodiment of the invention；And
Fig. 4 shows the schematic flow sheet for preparing Yoghourt according to another embodiment of the invention.
Embodiment
Embodiments of the invention are described below in detail.The embodiments described below is exemplary, is only used for explaining this hair
It is bright, and be not considered as limiting the invention.
It should be noted that term " first ", " second " are only used for describing purpose, and it is not intended that instruction or hint phase
To importance or the implicit quantity for indicating indicated technical characteristic.Thus, define " first ", the feature of " second " can be with
Express or implicitly include one or more this feature.Further, in the description of the invention, unless otherwise saying
Bright, " multiple " are meant that two or more.
The present invention proposes Yoghourt and the method for preparing Yoghourt, will be described in greater detail respectively below.
Yoghourt
In one aspect of the invention, the present invention proposes a kind of Yoghourt.According to an embodiment of the invention, the Yoghourt
Raw material includes：The milk of 874.56~889.49 parts by weight；The glucose of 10~15 parts by weight；The white sand of 80~85 parts by weight
Sugar；And 20.51~25.44 parts by weight stabilizer.With glucose Maillard reaction occurs for the protein in milk, produces burnt
Fragrance, in addition, can also produce the materials such as some amino acid, improve the nutritive value of Yoghourt.In the condition of above-mentioned optimal proportion
Under, the burnt odor taste of Yoghourt is preferable, brown.The addition of white granulated sugar causes Yoghourt to have sweet taste.Inventor's discovery, Maillard reaction
Generation while assign Yoghourt preferable flavor taste, the institutional framework of the materials such as protein, fat can be destroyed, make acquisition
The stability of Yoghourt declines, and phenomena such as whey precipitation easily occurs.And then inventor has found by further investigation, stabilizer
Addition significantly affects the quality of Yoghourt.Stabilizer addition is very few, and Yoghourt will be caused phenomena such as whey precipitation occur, if addition
Amount is excessive, will cause that Yoghourt viscosity is higher, and mouthfeel is bad.Under the optimal addition of aforementioned stable agent, i.e., it can ensure Yoghourt
Stability, effectively prevent whey from separating out, additionally it is possible to make the viscosity of Yoghourt suitable, it is good in taste.Thus, implemented according to the present invention
The Yoghourt of example has at least one of following advantages：It is nutritious, flavor taste is splendid and stability is stronger.
According to an embodiment of the invention, the stabilizer includes：The agar of 1.6~1.87 parts by weight；1.3~1.63 weight
The LM of part；The hydroxypropyl PASELLI EASYGEL of 15~19.8 parts by weight；The whey egg of 1.68~1.96 parts by weight
White powder；And 0.18~0.93 parts by weight gellan gum.Inventor is it was unexpectedly observed that the species and proportioning of stabilizer significantly affect
The stability of Yoghourt.Inventor studies discovery, agar, LM, the starch phosphate of hydroxypropyl two in numerous stabilizers
The stablizing effect for the compound stabilizer that ester, PURE WHEY and gellan gum are combined is optimal.Each stabilizer is in above-mentioned optimal proportion
Under the conditions of, protein molecule can be made to form stable network structure, to limit moving freely for water, bleed is prevented and divide
The phenomenon of layer.In addition, PURE WHEY can also improve the protein content of Yoghourt, its nutritive value is improved.Thus, according to this
The Yoghourt of inventive embodiments has more rich nutrition, splendid flavor taste or stronger stability.
According to an embodiment of the invention, the raw material of the Yoghourt includes：The raw material of the Yoghourt includes：885.6 parts by weight
Milk；The glucose of 12 parts by weight；The white granulated sugar of 80 parts by weight；The agar of 1.7 parts by weight；The low-methoxy of 1.4 parts by weight
Pectin；The hydroxypropyl PASELLI EASYGEL of 17 parts by weight；The PURE WHEY of 1.8 parts by weight；And 0.5 parts by weight knot it is cold
Glue.Thus, Yoghourt according to embodiments of the present invention has more rich nutrition, splendid flavor taste or stronger stability.
According to an embodiment of the invention, the milk includes whole milk and skim milk, the skim milk with it is described
The mass ratio of glucose is 24~49：1.Inventor has found, due to not fatty in skim milk so that skim milk and grape
The effect that browning reaction occurs for sugar is preferable.Further, the mass ratio of skim milk and glucose is 24~49：It is resulting when 1
Brown stain product flavor taste is preferable, stability is preferable.
The method for preparing Yoghourt
In the second aspect of the present invention, the present invention proposes a kind of method for preparing Yoghourt.According to an embodiment of the invention,
Referring to Fig. 1, methods described includes：Fermentation process S100；And micronization processes S200.Thus, system according to embodiments of the present invention
The Yoghourt that the method for standby Yoghourt obtains has at least one of following advantages：Nutritious, flavor taste is splendid and stability
It is stronger.
According to an embodiment of the invention, methods described includes：
Fermentation process S100
In this step, the raw material is subjected to fermentation process, obtains tunning.
According to an embodiment of the invention, the fermentation process is to carry out to the pH value of zymotic fluid being 4.3 under 40 degrees Celsius.
On this condition, Yoghourt can be obtained, and Yoghourt is good in taste, nutritional ingredient is higher.
According to an embodiment of the invention, referring to Fig. 2, before carrying out the fermentation process S100, the raw material is entered successively
Row mixing S300 and sterilization processing S400, and resulting sterilization product is subjected to the fermentation process S100.
According to an embodiment of the invention, include referring to Fig. 3, the mixed processing：Brown stain handles S310；First mixed processing
S320；And homogenization S330, it is specific as follows：
The skim milk and the glucose are subjected to brown stain processing S310, obtain brown stain product.
According to an embodiment of the invention, the brown stain processing is carried out 1.8~2.2 hours under 94~98 degrees Celsius, excellent
It is selected under 94~98 degrees Celsius and carries out 2 hours.Inventor can effectively make degreasing it was unexpectedly observed that under the conditions of this brown stain
With glucose Maillard reaction occurs for the protein in milk, so as to produce burnt odor taste, while produces the materials such as some amino acid,
Improve the nutritive value of Yoghourt.If temperature is too high or overlong time, obtained product has a unpleasant taste that is charred, and nutrition into
Divide loss serious.If temperature is too low or overlong time, Maillard reaction is insufficient, and burnt odor taste is thin.Thus, according to of the invention real
Applying the Yoghourt obtained by the method for preparing Yoghourt of example has more rich nutrition, splendid flavor taste or stronger stabilization
Property.
According to an embodiment of the invention, before carrying out the brown stain processing, by 45 degrees Celsius of the skim milk and institute
State the temperature that glucose is heated to the brown stain processing with 50 revs/min of mixing speed.Warming while stirring, to reach brown stain
Treatment temperature.Thus, the Yoghourt obtained by the method for preparing Yoghourt according to embodiments of the present invention has more rich nutrition, pole
Good flavor taste or stronger stability.
The brown stain product, whole milk, white granulated sugar and stabilizer are subjected to the first mixed processing S320, it is mixed to obtain first
Compound.
First mixture is subjected to homogenization S330, obtains the mix products.
According to an embodiment of the invention, the homogenization be 65~75 degrees Celsius temperature, 120~140MPa one
Carried out under stage pressure and 60~80MPa secondary pressure.Under this processing condition, fat floating can be effectively prevented, is made
Protein etc. is uniformly attached to fat surface, improves the nutritive value of breast, and makes mouthfeel finer and smoother.Homogenization pressure is too high, holds
Be easily caused the destruction structure of matter, so as to get Yoghourt stability reduce, easily there is phenomena such as whey precipitation.Thus, according to this
Yoghourt obtained by the method for preparing Yoghourt of inventive embodiments has more rich nutrition, splendid flavor taste or stronger
Stability.
According to an embodiment of the invention, the sterilization processing is carried out 3~6 seconds under 105~115 degrees Celsius, is preferably existed
Carried out 3 seconds under 110 degrees Celsius.Inventor has found, can not only kill harmful bacteria on this condition, will also greatly retain nutrition
Composition.If sterilizing time is long or temperature is too high, a large amount of nutrient loss will be caused.If sterilizing time is too short or temperature mistake
It is low, miscellaneous bacteria can not be killed completely.Thus, the Yoghourt obtained by the method for preparing Yoghourt according to embodiments of the present invention has richer
Rich nutrition, splendid flavor taste or stronger stability.
According to an embodiment of the invention, further comprise referring to Fig. 4, methods described：At demulsification processing S500, the first cooling
S600, pasteurize processing S700, micronization processes S200 and the second cooling treatment S800 are managed, it is specific as follows：
Demulsification processing S500
In this step, the tunning is subjected to demulsification processing, obtains the product that is demulsified.
According to an embodiment of the invention, the demulsification processing is that the tunning is stirred into 8 under 35~45 revs/min
~15 minutes, stirred 10 minutes preferably under 35 revs/min.Inventor has found, on this condition, can be effectively reduced fermentation
The rate of producing acid of product, while grumeleuse caused by fermentation process is destroyed, it is easy to cool down.Thus, system according to embodiments of the present invention
Yoghourt obtained by the method for standby Yoghourt has more rich nutrition, splendid flavor taste or stronger stability.
First cooling treatment S600
In this step, the demulsification product is subjected to the first cooling treatment, obtains cooled product.
According to an embodiment of the invention, first cooling treatment is that to be cooled to 18~25 Celsius by the demulsification product
Degree, preferably 20 degrees Celsius.Inventor has found, can be effectively reduced temperature on this condition, prevent from continuing to ferment, avoid producing
Sour phenomenon afterwards, cause mouthfeel bad, in addition, the first cooling treatment can improve the viscosity of Yoghourt, while fat can also be prevented
Float, avoid Yoghourt from lamination occur.Thus, the Yoghourt tool obtained by the method for preparing Yoghourt according to embodiments of the present invention
There are more rich nutrition, splendid flavor taste or stronger stability.
In this step, the cooled product is subjected to pasteurize processing, obtains pasteurize product.
According to an embodiment of the invention, the pasteurize processing is to kill the cooled product under 70~80 degrees Celsius
Bacterium 260~320 seconds, carried out 300 seconds preferably under 75 degrees Celsius.Inventor has found, can not only kill on this condition harmful
Bacterium, it will also greatly retain nutritional ingredient.If sterilizing time is long or temperature is too high, a large amount of nutrient loss will be caused.If
Sterilizing time is too short or temperature is too low, can not kill miscellaneous bacteria completely.Thus, the method for preparing Yoghourt according to embodiments of the present invention
Resulting Yoghourt has more rich nutrition, splendid flavor taste or stronger stability.
Micronization processes S200
In this step, the pasteurize product is subjected to the micronization processes, obtains refining product.
In this step, the tunning is subjected to micronization processes, obtains the Yoghourt, the micronization processes are to use
What smoothing filter was carried out.Inventor has found that the mouthfeel of tunning is more puckery, and feels with sand.Find, lead to by further investigation
Cross and tunning is subjected to micronization processes, the problem of puckery taste and husky sense can be efficiently solved.Inventor is it was unexpectedly observed that adopt
Micronization processes are carried out with smoothing filter, resulting Yoghourt is homogeneous, smooth in taste, no husky sense and astringent taste.It is in addition, smooth
Filter destroys smaller to the institutional framework of tunning.However, the effect of other micronization processes equipment is bad.For example, adopt
When carrying out micronization processes with homogenizer, the viscosity of resulting Yoghourt substantially reduces, and causes the reduction of its stability.Specifically, originally
Smoothing filter used in invention can be developed voluntarily or by commercially available acquisition, smoothing filter used in the present invention is purchased from profit
Happy company.Upstream line 30~40bar of pressure of the smoothing filter, downstream line is 110~160bar.
According to an embodiment of the invention, methods described further comprises：
Second cooling treatment S800
In this step, the refinement product is subjected to the second cooling treatment, obtains the Yoghourt.
According to an embodiment of the invention, second cooling treatment is that to be cooled to 20~27 Celsius by the refinement product
Degree, preferably 25 degrees Celsius.Thus, the Yoghourt obtained by the method for preparing Yoghourt according to embodiments of the present invention has more rich
Nutrition, splendid flavor taste or stronger stability.
The solution of the present invention is explained below in conjunction with embodiment.It will be understood to those of skill in the art that following
Embodiment is merely to illustrate the present invention, and should not be taken as limiting the scope of the invention.Unreceipted particular technique or bar in embodiment
Part, carried out according to the technology described by document in the art or condition or according to product description.Agents useful for same or instrument
The unreceipted production firm person of device, being can be by the conventional products of acquisition purchased in market.
Embodiment 1
In this embodiment, Yoghourt is prepared in following manner：
(1) glucose of 10 parts by weight is added when the skim milk of 490 parts by weight being warming up into 45 DEG C, stirring heating, is stirred
50 revs/min of mix rotating speed, temperature stop heating when rising to 96 ± 2, this temperature keeps brown stain in two hours, obtains brown stain product.
(2) in material-compound tank, brown stain product and the whole milk of 396.75 parts by weight are warming up to 45 with 45 revs/min of stirrings
DEG C when start plus 80 parts by weight white granulated sugar and 23.25 parts by weight stabilizer, wherein, stabilizer includes 1.8 parts by weight agar,
1.5 parts by weight LMs, the hydroxypropyl PASELLI EASYGEL of 18 parts by weight, the PURE WHEY of 1.8 parts by weight, 0.5
The gellan gum of parts by weight.When stabilizer, which adds temperature, reaches 60 DEG C, constant temperature is stirred 15 minutes, mixing speed be 40 turns/
Minute, obtain mixture.
(3) homogeneous is carried out when mixture being warming up into 75 degrees Celsius, 120~140MPa of first class pressure, secondary pressure 60~
80MPa, obtain homogeneous product.
(4) by homogeneous product in 110 degrees Celsius of lower sterilization processings 3 seconds.Feed liquid is cooled down afterwards, and feed liquid adds when being cooled to 40 DEG C
Enter strain, then ferment, the demulsification stirring when pH value of fermenting reaches 4.3,35 revs/min of speed of agitator, stir 10 minutes, obtain
Be demulsified product.
(5) demulsification product is cooled to 20 degrees Celsius, and by resulting cooled product at 75 DEG C pasteurize 300s,
Obtain pasteurize product.
(6) pasteurize product is subjected to micronization processes by smoothing filter, is subsequently cooled to 25 degrees Celsius, obtains acid
Milk.
Embodiment 2
In this embodiment, Yoghourt is prepared in following manner：
(1) glucose of 13 parts by weight is added when the skim milk of 487 parts by weight being warming up into 45 DEG C, stirring heating, is stirred
50 revs/min of mix rotating speed, temperature stop heating when rising to 96 ± 2, this temperature keeps brown stain in two hours, obtains brown stain product.
(2) in material-compound tank, brown stain product and the whole milk of 394.56 parts by weight are warming up to 45 with 45 revs/min of stirrings
DEG C when start plus 80 parts by weight white granulated sugar and 25.44 parts by weight stabilizers, wherein, stabilizer includes 1.87 parts by weight agar,
1.63 parts by weight LMs, the hydroxypropyl PASELLI EASYGEL of 19.8 parts by weight, the PURE WHEY of 1.96 parts by weight,
The gellan gum of 0.18 parts by weight.When stabilizer, which adds temperature, reaches 60 DEG C, constant temperature is stirred 15 minutes, mixing speed 40
Rev/min, obtain mixture.
(3) homogeneous is carried out when mixture being warming up into 75 degrees Celsius, 120~140MPa of first class pressure, secondary pressure 60~
80MPa, obtain homogeneous product.
(4) by homogeneous product in 110 degrees Celsius of lower sterilization processings 3 seconds.Feed liquid is cooled down afterwards, and feed liquid adds when being cooled to 40 DEG C
Enter strain, then ferment, the demulsification stirring when pH value of fermenting reaches 4.3,35 revs/min of speed of agitator, stir 10 minutes, obtain
Be demulsified product.
(5) demulsification product is cooled to 20 degrees Celsius, and by resulting cooled product at 75 DEG C pasteurize 300s,
Obtain pasteurize product.
(6) pasteurize product is subjected to micronization processes by smoothing filter, is subsequently cooled to 25 degrees Celsius, obtains acid
Milk.
Embodiment 3
In this embodiment, Yoghourt is prepared in following manner：
(1) glucose of 15 parts by weight is added when the skim milk of 485 parts by weight being warming up into 45 DEG C, stirring heating, is stirred
50 revs/min of mix rotating speed, temperature stop heating when rising to 96 ± 2, this temperature keeps brown stain in two hours, obtains brown stain product.
(2) in material-compound tank, brown stain product and the whole milk of 399.49 parts by weight are warming up to 45 with 45 revs/min of stirrings
DEG C when start plus 80 parts by weight white granulated sugar and 20.51 parts by weight stabilizer, wherein, stabilizer includes 1.6 parts by weight agar,
1.3 parts by weight LMs, the hydroxypropyl PASELLI EASYGEL of 15 parts by weight, the PURE WHEY of 1.68 parts by weight,
The gellan gum of 0.93 parts by weight.When stabilizer, which adds temperature, reaches 60 DEG C, constant temperature is stirred 15 minutes, mixing speed 40
Rev/min, obtain mixture.
(3) homogeneous is carried out when mixture being warming up into 75 degrees Celsius, 120~140MPa of first class pressure, secondary pressure 60~
80MPa, obtain homogeneous product.
(4) by homogeneous product in 110 degrees Celsius of lower sterilization processings 3 seconds.Feed liquid is cooled down afterwards, and feed liquid adds when being cooled to 40 DEG C
Enter strain, then ferment, the demulsification stirring when pH value of fermenting reaches 4.3,35 revs/min of speed of agitator, stir 10 minutes, obtain
Be demulsified product.
(5) demulsification product is cooled to 20 degrees Celsius, and by resulting cooled product at 75 DEG C pasteurize 300s,
Obtain pasteurize product.
(6) pasteurize product is subjected to micronization processes by smoothing filter, is subsequently cooled to 25 degrees Celsius, obtains acid
Milk.
Comparative example 1
Method according to embodiment 3 prepares Yoghourt, and difference is, the addition of agar is 0.6 parts by weight.
Comparative example 2
Method according to embodiment 3 prepares Yoghourt, and difference is, the addition of LM is 0.56 parts by weight.
Comparative example 3
Method according to embodiment 3 prepares Yoghourt, and difference is, the addition of hydroxypropyl PASELLI EASYGEL is 8 weight
Part.
Comparative example 4
Method according to embodiment 3 prepares Yoghourt, and difference is, in step (6), without micronization processes, directly will
Pasteurize product is cooled to 25 degrees Celsius, obtains Yoghourt.
Comparative example 5
Method according to embodiment 3 prepares Yoghourt, and difference is, in step (6), pasteurize product is passed through into homogeneous
Machine carries out zero-pressure homogeneous, and the product of gained then is cooled into 25 degrees Celsius, obtains Yoghourt.
Stability analysis
Yoghourt obtained by embodiment 1~3 and comparative example 1~5 is stored under 25 degrees Celsius, observes the form of Yoghourt,
As a result it is as shown in table 1.As can be seen that the addition of agar, LM and hydroxypropyl PASELLI EASYGEL is too low so that
The stability of resulting Yoghourt reduces；Micronization processes are carried out using homogenizer, likewise resulting in the stability of Yoghourt reduces；It is
It is no not notable for the stability influence of Yoghourt by micronization processes.
The stability analysis of table 1
| Period of storage | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 | Comparative example 5 |
| 0 month | Without bleed | Without bleed | Without bleed | Without bleed | Without bleed | Without bleed | Without bleed | Without bleed |
| 1 month | Without bleed | Without bleed | Without bleed | Without bleed | Without bleed | Without bleed | Without bleed | Without bleed |
| 2 months | Without bleed | Without bleed | Without bleed | Without bleed | Without bleed | Without bleed | Without bleed | Without bleed |
| 3 months | Without bleed | Without bleed | Without bleed | Without bleed | Slight bleed | Without bleed | Without bleed | Slight bleed |
| 4 months | Without bleed | Without bleed | Without bleed | Slight bleed | Bleed is more serious | Without bleed | Without bleed | Slight bleed |
| 5 months | Without bleed | Without bleed | Without bleed | Bleed is more serious | Bleed is serious | Without bleed | Without bleed | Slight bleed |
| 6 months | Without bleed | Without bleed | Without bleed | Bleed is serious | Bleed is serious | Slight bleed | Without bleed | Serious bleed |
Sensory evaluation
Yoghourt obtained by embodiment 1~3 and comparative example 1~5 is subjected to sensory evaluation, test event is dilute denseness, carefully
Greasy degree, smoothness, sour-sweet ratio, 6 projects of flavor and overall assessment.Test number 50, each index full marks are 9 point (1：Especially not
Like --- 9：Miss potter), as a result as shown in table 2.As can be seen that without micronization processes, obtained Yoghourt is more sticky, and
With heavier granular sensation.Micronization processes are carried out using homogenizer, granular sensation is moderate, but viscosity is diluter.
The sensory evaluation of table 2
| Granular sensation | Denseness in mouthful | |
| Embodiment 1 | It is moderate | It is moderate |
| Embodiment 2 | It is moderate | It is moderate |
| Embodiment 3 | It is moderate | It is moderate |
| Comparative example 1 | It is moderate | It is moderate |
| Comparative example 2 | It is moderate | It is moderate |
| Comparative example 3 | It is moderate | It is moderate |
| Comparative example 4 | Lay particular stress on | It is somewhat thicker |
| Comparative example 5 | It is moderate | It is partially dilute |
In the description of this specification, reference term " one embodiment ", " some embodiments ", " example ", " specifically show
The description of example " or " some examples " etc. means specific features, structure, material or the spy for combining the embodiment or example description
Point is contained at least one embodiment or example of the present invention.In this manual, to the schematic representation of above-mentioned term not
Identical embodiment or example must be directed to.Moreover, specific features, structure, material or the feature of description can be with office
Combined in an appropriate manner in one or more embodiments or example.In addition, in the case of not conflicting, the skill of this area
Art personnel can be tied the different embodiments or example and the feature of different embodiments or example described in this specification
Close and combine.
Although embodiments of the invention have been shown and described above, it is to be understood that above-described embodiment is example
Property, it is impossible to limitation of the present invention is interpreted as, one of ordinary skill in the art within the scope of the invention can be to above-mentioned
Embodiment is changed, changed, replacing and modification.
Claims (10)
1. a kind of Yoghourt, it is characterised in that the raw material of the Yoghourt includes：The milk of 874.56~889.49 parts by weight；10~
The glucose of 15 parts by weight；The white granulated sugar of 80~85 parts by weight；And 20.51~25.44 parts by weight stabilizer,
Preferably,
The stabilizer includes：The agar of 1.6~1.87 parts by weight；The LM of 1.3~1.63 parts by weight；15~
The hydroxypropyl PASELLI EASYGEL of 19.8 parts by weight；The PURE WHEY of 1.68~1.96 parts by weight；And 0.18~0.93 weight
Measure the gellan gum of part.
2. Yoghourt according to claim 1, it is characterised in that the raw material of the Yoghourt includes：885.6 the ox of parts by weight
Milk；The glucose of 12 parts by weight；The white granulated sugar of 80 parts by weight；The agar of 1.7 parts by weight；The LM of 1.4 parts by weight；
The hydroxypropyl PASELLI EASYGEL of 17 parts by weight；The PURE WHEY of 1.8 parts by weight；And 0.5 parts by weight gellan gum,
Preferably, the milk includes whole milk and skim milk, and the mass ratio of the skim milk and the glucose is
24~49：1.
A kind of 3. method for preparing the Yoghourt of claim 1 or 2, it is characterised in that including：
The raw material is subjected to fermentation process, obtains tunning；And
The tunning is subjected to micronization processes, obtains the Yoghourt,
Wherein,
The micronization processes are carried out using smoothing filter.
4. according to the method for claim 3, it is characterised in that before carrying out the fermentation process, by the raw material successively
Mixed and sterilization processing, and resulting sterilization product is subjected to the fermentation process.
5. according to the method for claim 4, it is characterised in that the mixed processing includes：
The skim milk and the glucose are subjected to brown stain processing, obtain brown stain product；
The brown stain product, whole milk, white granulated sugar and stabilizer are subjected to the first mixed processing, obtain the first mixture；With
And
First mixture is subjected to homogenization, obtains the mix products.
6. according to the method for claim 5, it is characterised in that
The brown stain processing is carried out 1.8~2.2 hours under 92~98 degrees Celsius, and 2 are preferably carried out under 94~98 degrees Celsius
Hour；
Optionally, before carrying out the brown stain processing, by 45 degrees Celsius of the skim milk and the glucose with 50 revs/min
The mixing speed of clock is heated to the temperature of the brown stain processing；
Optionally, the homogenization be 65~75 degrees Celsius of temperature, 120~140MPa first class pressure and 60~
Carried out under 80MPa secondary pressure.
7. according to the method for claim 4, it is characterised in that the sterilization processing is carried out under 105~115 degrees Celsius
3~6 seconds, carried out 3 seconds preferably under 110 degrees Celsius.
8. according to the method for claim 4, it is characterised in that the fermentation process is carried out under 40 degrees Celsius to fermentation
The pH value of liquid is 4.3.
9. according to the method for claim 3, it is characterised in that further comprise：
The tunning is subjected to demulsification processing, obtains the product that is demulsified；
The demulsification product is subjected to the first cooling treatment, obtains cooled product；
The cooled product is subjected to pasteurize processing, obtains pasteurize product；
The pasteurize product is subjected to the micronization processes, obtains refining product；And
The refinement product is subjected to the second cooling treatment, obtains the Yoghourt.
10. according to the method for claim 9, it is characterised in that
The demulsification processing is to stir the tunning 8~15 minutes under 35~45 revs/min, preferably at 35 revs/min
Stirred 10 minutes under clock,
First cooling treatment is that the demulsification product is cooled into 18~25 degrees Celsius, preferably 20 degrees Celsius,
The pasteurize processing is to sterilize the cooled product 260~320 seconds under 70~80 degrees Celsius, is preferably taken the photograph 75
Carried out 300 seconds under family name's degree,
Second cooling treatment is that the refinement product is cooled into 20~27 degrees Celsius, preferably 25 degrees Celsius.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111227036A (en) * | 2018-11-29 | 2020-06-05 | 内蒙古伊利实业集团股份有限公司 | Method for preparing yoghourt |
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