CN108651617A - A kind of preparation method of yoghourt stabilizer containing soybean polyoses, its application and Yoghourt in Yoghourt - Google Patents
A kind of preparation method of yoghourt stabilizer containing soybean polyoses, its application and Yoghourt in Yoghourt Download PDFInfo
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- CN108651617A CN108651617A CN201810338411.XA CN201810338411A CN108651617A CN 108651617 A CN108651617 A CN 108651617A CN 201810338411 A CN201810338411 A CN 201810338411A CN 108651617 A CN108651617 A CN 108651617A
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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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- 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
- A23C9/137—Thickening substances
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Abstract
The preparation method of the yoghourt stabilizer, its application and Yoghourt in Yoghourt that the invention discloses a kind of containing soybean polyoses.It includes, by percentage to the quality, soybean polyoses 20.0%~92.0%, pectin 1.6%~61.5%, carboxymethyl cellulose 4.0%~62.5%.The yoghourt stabilizer of the present invention is proportionally uniformly mixed using soybean polyoses, pectin, carboxymethyl cellulose as compound stabilizer in application.The structure of wherein soybean polyoses is similar with pectin, but soybean polyoses contain more galacturonic acids and branched structure, good water solubility, with good thermal stability, chemical stability, when being especially used in compounding with other colloids, can be with the precipitation of effective solution drinking yoghourt whey or layering and sticky mouthfeel the problems such as, also have the effect of making drinking yoghourt clean taste.Protein content is 1.0~6% by percentage to the quality in Yoghourt of the present invention.
Description
Technical field
The invention belongs to dairy products technical fields, and in particular to a kind of yoghourt stabilizer containing soybean polyoses, it is in Yoghourt
In application and Yoghourt preparation method.
Background technology
Drinking yoghourt is mainly characterized by that low viscosity, good fluidity, delicate mouthfeel be smooth and sour and sweet palatability, can be used as one kind
Convenient, salubrious, nutrition beverage is drunk, and is a fastest-rising type in Yoghourt category in recent years, especially leading high egg
White drinking yoghourt has been increasingly becoming the essential part of ordinary meal.Drinking yoghourt in process due to
Confrontation curdled milk stabilising system damages, therefore whey precipitation, the flocculation of protein, aggregation or precipitation easily occurs, even
There is lamination.So drinking yoghourt has larger dependence to the protection of stabilising system.
Different stabilizers has a certain difference in terms of improving drinking yoghourt quality, simple to be stablized using a certain
Agent tends not to achieve the desired purpose, and therefore, stabilizer is carried out compounding appropriate, may will produce certain synergistic effect,
To ensure the stability of drinking yoghourt.
Soybean polyoses are using Soybean Meal as raw material, by water soluble acid made of the techniques such as extraction, purifying, sterilizing, drying
Property polysaccharide.It is to be made using poly- rhamnose galacturonic acid and polygalacturonic acid as main chain, araban and poly- galactolipin
It is similar with chondritic body for side chain.Soybean polyoses have relatively low viscosity and higher stability in aqueous solution, and
By heating and salt ionic concentration is influenced very little, there is good stablizing effect to yogurt, it almost can be with currently used height
Methoxy group pectin compares favourably.Simultaneously as soybean polyoses hardly increase viscosity, the salubrious mouth of drinking yoghourt is also gived
Sense.
Soybean polyoses are anion polysaccharide of the structure similar to pectin, can stablize casein in acid condition, and have
The excellent characteristics of low viscosity can be used for preparing light milk beverage.The key of soybean polyoses stable acidic milk beverage is for I
The neutral branched polysaccharides of uncle's sugar or galacturonic acid composition, when soybean polyoses are adsorbed to casein surface, in longer
Property carbohydrate side chain provide the effect of good steric hindrance, stabilize casein system.Soybean polyoses pH be less than 4.2 when, not with
Casein interacts, and when pH is less than 4.2, the stability of soybean polyoses is better than pectin.These difference are the two point
Caused by minor structure difference, soybean polyoses carry a small amount of charge and longer tral sugar side chains, are adsorbed with casein
Afterwards, neutral branch can provide stronger interaction.
Invention content
The purpose of this part is to summarize some aspects of the embodiment of the present invention and briefly introduce some preferably to implement
Example.It may do a little simplified or be omitted to avoid our department is made in this section and the description of the application and the title of the invention
Point, the purpose of abstract of description and denomination of invention it is fuzzy, and this simplification or omit and cannot be used for limiting the scope of the invention.
In view of above-mentioned technological deficiency, it is proposed that the present invention.
Therefore, as one aspect of the present invention, the present invention overcomes the deficiencies in the prior art, provides one kind and contains
There is the yoghourt stabilizer of soybean polyoses.
In order to solve the above technical problems, the present invention provides following technical solutions：A kind of Yoghourt containing soybean polyoses is steady
Determine agent comprising, by percentage to the quality,
Soybean polyoses 20.0%~92.0%,
Pectin 1.6%~61.5%,
Carboxymethyl cellulose 4.0%~62.5%.
As a kind of preferred embodiment of the yoghourt stabilizer of the present invention containing soybean polyoses, wherein：The pectin, packet
Include middle ester pectin, the carboxymethyl cellulose, including low viscosity carboxymethyl cellulose.
As a kind of preferred embodiment of the yoghourt stabilizer of the present invention containing soybean polyoses, wherein：With quality percentage
Than counting,
Soybean polyoses 31.25%~72.7%,
Pectin 9.1%~43%,
Carboxymethyl cellulose 9.1%~30.4%.
As another aspect of the present invention, the present invention overcomes the deficiencies in the prior art, provide claim 1~
Application of the 3 any yoghourt stabilizers in Yoghourt.
In order to solve the above technical problems, the present invention provides following technical solutions：Any acid of claims 1 to 3
Application of the milk stabilizer in Yoghourt.
One kind as application of any yoghourt stabilizer of claims 1 to 3 of the present invention in Yoghourt is excellent
Scheme is selected, wherein：The Yoghourt includes yoghourt stabilizer, sugar, degreasing cultured milk's base, wherein by percentage to the quality, the acid
Milk stabilizer content is 0.4%~2.6%；The sugar includes white granulated sugar, and the white sugar content is 5%~12%.
As another aspect of the present invention, the present invention overcomes the deficiencies in the prior art, provide claim 4 or
The preparation method of 5 Yoghourts.
In order to solve the above technical problems, the present invention provides following technical solutions：The system of the Yoghourt of claim 4 or 5
Preparation Method comprising, it is prepared by milk base：Milk powder and water are redissolved, filtering, homogeneous is sterilized, fermentation；It is prepared by Yoghourt：Yoghourt is stablized
Agent is dissolved with sugar, and cultured milk's base is added in sterilization, and acid, shearing is adjusted to redissolve, filtering, homogeneous, refrigeration.
A kind of preferred embodiment of preparation method as Yoghourt of the present invention, wherein：Prepared by the milk base, wherein institute
Redissolution is stated, including is redissolved using high speed dispersor shearing, the high speed dispersion agent rotating speed is 13500rpm, time 5min；Institute
State homogeneous, pressure 20MPa；The sterilization, temperature are 90~95 DEG C, and the time is 5~10min；The fermentation, temperature 43
DEG C, time 6h, protein content is 1.0~6% by percentage to the quality in the Yoghourt.
A kind of preferred embodiment of preparation method as Yoghourt of the present invention, wherein：It is prepared by the Yoghourt comprising,
Yoghourt stabilizer and white granulated sugar hot water dissolving are obtained into mixed solution, 95 DEG C, is sterilized under the conditions of 5min, is cooled below 40 DEG C
Degreasing cultured milk's base is added afterwards, adjusts acid, using high speed dispersor in 13500rpm, the dissolving of 3min condition down cuts is filtered, and
20MPa homogeneous is primary, filling, refrigeration.
A kind of preferred embodiment of preparation method as Yoghourt of the present invention, wherein：The refrigeration, temperature are 1~10
℃。
A kind of preferred embodiment of preparation method as Yoghourt of the present invention, wherein：The tune acid, including citric acid
And/or lactic acid, the pH value of final Yoghourt are controlled 4.05~4.15.
Beneficial effects of the present invention：The yoghourt stabilizer of the present invention is compounding with soybean polyoses, pectin, carboxymethyl cellulose
Stabilizer is proportionally uniformly mixed in application.The structure of wherein soybean polyoses is similar with pectin, but soybean polyoses contain
More galacturonic acids and branched structure, good water solubility have good thermal stability, a chemical stability, especially with
When other colloids are used in compounding, can with effective solution drinking yoghourt whey be precipitated or be layered and mouthfeel it is sticky the problems such as,
Also have the effect of making drinking yoghourt clean taste.
Specific implementation mode
In order to make the foregoing objectives, features and advantages of the present invention clearer and more comprehensible, with reference to specific embodiment pair
The specific implementation mode of the present invention is described in detail.
Many details are elaborated in the following description to facilitate a thorough understanding of the present invention, still the present invention can be with
Implemented different from other manner described here using other, those skilled in the art can be without prejudice to intension of the present invention
In the case of do similar popularization, therefore the present invention is not limited by following public specific embodiment.
Secondly, " one embodiment " or " embodiment " referred to herein refers to that may be included at least one realization side of the present invention
A particular feature, structure, or characteristic in formula." in one embodiment " that different places occur in the present specification not refers both to
The same embodiment, nor the individual or selective embodiment mutually exclusive with other embodiment.
Embodiment 1：
A kind of yoghourt stabilizer compounds mixing by following raw material, is calculated according to weight, including：Soybean polyoses
52.2%, middle ester pectin 17.4%, low viscosity carboxymethyl cellulose 30.4%.Preparing protein content by aforementioned stable agent is
Type refrigeration Yoghourt is drunk in 2.7% degreasing, has the raw material of following weight percentage to be prepared：Yoghourt stabilizer 1.15%,
White granulated sugar 8%, degreasing cultured milk base 33.75%, remaining is water.
The method for preparing sour milk：It is prepared by defatted milk base：Weigh skimmed milk power and water, high speed dispersor in 13500rpm,
5min condition down cuts redissolve, filtering, and 20MPa homogeneous is primary, 90 DEG C, 10min sterilizations, cooling, and strain, 43 DEG C of fermentations are added
6h obtains defatted milk base.Yoghourt stabilizer and white granulated sugar hot water dissolving are obtained into mixed solution, 95 DEG C, sterilized under the conditions of 5min, it is cold
But degreasing cultured milk's base is added after to temperature less than 40 DEG C, adjusts acid, is cut under the conditions of 13500rpm, 3min using high speed dispersor
Dissolving is cut, is filtered, and 20MPa homogeneous is primary, filling, refrigeration.Acid is adjusted to use the mixture of citric acid or lactic acid or both,
Water dissolution, the pH value of final Yoghourt is first used to control 4.05~4.15 before use.
Embodiment 2：
A kind of yoghourt stabilizer compounds mixing by following raw material, is calculated according to weight, including：Soybean polyoses
66.7%, middle ester pectin 33.3%.The full-cream type of drinking that protein content is 2.7% is prepared by aforementioned stable agent and refrigerates Yoghourt, is had
The raw material of following weight percentage is prepared：Yoghourt stabilizer 0.9%, white granulated sugar 8%, full-cream cultured milk's base 45.0%,
Remaining is water.
Yoghourt stabilizer and white granulated sugar hot water dissolving are obtained into mixed solution, 95 DEG C, is sterilized under the conditions of 5min, is cooled to temperature
Full-cream cultured milk's base is added after less than 40 DEG C, adjusts acid, using high speed dispersor in 13500rpm, 3min condition down cuts dissolve,
Filtering, and 20MPa homogeneous is primary, filling, refrigeration.
Embodiment 3：
A kind of yoghourt stabilizer compounds mixing by following raw material, is calculated according to weight, including：Soybean polyoses
62.5%, middle ester pectin 25.0%, agar 12.5%.The degreasing that protein content is 4.0% is prepared by aforementioned stable agent and drinks type
Yoghourt is refrigerated, has the raw material of following weight percentage to be prepared：Yoghourt stabilizer 0.8%, white granulated sugar 5%, degreasing fermentation
Milk base 50.0%, remaining is water.
Yoghourt stabilizer and white granulated sugar hot water dissolving are obtained into mixed solution, 95 DEG C, is sterilized under the conditions of 5min, is cooled to temperature
Degreasing cultured milk's base is added after less than 40 DEG C, adjusts acid, using high speed dispersor in 13500rpm, 3min condition down cuts dissolve,
Filtering, and 20MPa homogeneous is primary, filling, refrigeration.
Embodiment 4：
A kind of yoghourt stabilizer compounds mixing by following raw material, is calculated according to weight, including：Soybean polyoses
72.7%, middle ester pectin 9.1%, carboxymethyl cellulose 9.1%, agar 9.1%.Preparing protein content by aforementioned stable agent is
Type refrigeration Yoghourt is drunk in 1.0% degreasing, has the raw material of following weight percentage to be prepared：Yoghourt stabilizer 1.1%, in vain
Granulated sugar 10%, degreasing cultured milk base 12.5%, remaining is water.
Yoghourt stabilizer and white granulated sugar hot water dissolving are obtained into mixed solution, 95 DEG C, is sterilized under the conditions of 5min, is cooled to temperature
Degreasing cultured milk's base is added after less than 40 DEG C, adjusts acid, using high speed dispersor in 13500rpm, 3min condition down cuts dissolve,
Filtering, and 20MPa homogeneous is primary, filling, refrigeration.
Embodiment 5：
A kind of yoghourt stabilizer compounds mixing by following raw material, is calculated according to weight, including：Soybean polyoses
66.7%, agar 33.3%.The degreasing that protein content is 2.7% is prepared by aforementioned stable agent and drinks type refrigeration Yoghourt, is had following
The raw material of weight percentage is prepared：Yoghourt stabilizer 0.9%, white granulated sugar 8%, degreasing cultured milk base 33.75%, remaining
For water.
Yoghourt stabilizer and white granulated sugar hot water dissolving are obtained into mixed solution, 95 DEG C, is sterilized under the conditions of 5min, is cooled to temperature
Degreasing cultured milk's base is added after less than 40 DEG C, adjusts acid, using high speed dispersor in 13500rpm, 3min condition down cuts dissolve,
Filtering, and 20MPa homogeneous is primary, filling, refrigeration.
Embodiment 6 (comparative example 1)：
A kind of yoghourt stabilizer compounds mixing by following raw material, is calculated according to weight, including：Soybean polyoses
52.2%, middle ester pectin 17.4%, carboxymethyl cellulose 30.4%.By aforementioned stable agent prepare protein content be 2.7% it is de-
Fat drinks type refrigeration Yoghourt, has the raw material of following weight percentage to be prepared：Yoghourt stabilizer 0.58%, white granulated sugar 8%,
Degreasing cultured milk base 33.75%, remaining is water.Follow-up preparation process is the same as embodiment 1.
Embodiment 7 (comparative example 2)：
A kind of yoghourt stabilizer compounds mixing by following raw material, is calculated according to weight, including：Middle ester pectin
42.9%, carboxymethyl cellulose 57.1%.The degreasing that protein content is 2.7% is prepared by aforementioned stable agent and drinks type refrigeration acid
Milk has the raw material of following weight percentage to be prepared：Yoghourt stabilizer 0.7%, white granulated sugar 8%, degreasing cultured milk's base
33.75%, remaining is water.Follow-up preparation process is the same as embodiment 1.
Embodiment 8 (comparative example 3)：
A kind of yoghourt stabilizer compounds mixing by following raw material, is calculated according to weight, including：Middle ester pectin
22.2%, agar 11.1%, PURE COTE 66.7%.The degreasing that protein content is 2.7% is prepared by aforementioned stable agent
Type refrigeration Yoghourt is drunk, has the raw material of following weight percentage to be prepared：Yoghourt stabilizer 0.9%, white granulated sugar 8% take off
Fat cultured milk base 33.75%, remaining is water.Follow-up preparation process is the same as embodiment 1.
Sensory evaluation is tested：It is the composition of personnel for having received professional sense organ training to test sensory evaluation group, shares 5 people, right
The indexs of correlation such as texture, flavour, the appearance of sample score, and standards of grading are as follows：
1 drinking yoghourt standards of grading of table
2 drinking yoghourt subjective appreciation of table
| Project | Texture | Appearance | Mouthfeel | Flavour | It is comprehensive |
| Embodiment 1 | 22.3 | 19.2 | 38.6 | 13.1 | 97.2 |
| Embodiment 2 | 21.8 | 19.5 | 36.1 | 14.9 | 96.1 |
| Embodiment 3 | 20.2 | 19.6 | 33.2 | 13.6 | 96.5 |
| Embodiment 4 | 20.5 | 19.2 | 32.9 | 13.8 | 83.9 |
| Embodiment 5 | 20.6 | 18.9 | 32.1 | 13.0 | 92.2 |
| Embodiment 6 | 11.1 | 14.8 | 11.1 | 12.1 | 55.1 |
| Embodiment 7 | 9.8 | 11.9 | 10.9 | 12.9 | 52.6 |
| Embodiment 8 | 18.9 | 18.3 | 20.1 | 13.1 | 77.1 |
Viscosimetric analysis：The viscosity of drinking yoghourt is measured using HAAKE MARS type III rheometers, uses tablet
P35/Til, measuring temperature are 25 ± 0.1 DEG C, and shear rate is 0.1~100s-1。
The viscosity of 3 drinking yoghourt of table
Stability experiment：Clean centrifuge tube 1 is taken, weigh m0, and weigh m1 after addition sample, in rotating speed 7000rpm, temperature
10min is centrifuged at 4 DEG C, discards supernatant liquid, is inverted 10min, weighs the weight m2 of sediment and centrifuge tube, calculates rate of deposition：It is heavy
Shallow lake rate %=(m2-m0)/(m1-m0) * 100%.Each sample parallel determination three times, is averaged.Wherein type acid is drunk in refrigeration
Milk continues Follow-up observation in 28 days, and room temperature drinking yoghourt continues Follow-up observation 180 days.
4 drinking yoghourt stability of table
| Project | Rate of deposition | Stability Follow-up observation |
| Embodiment 1 | 2.9% | Fine and smooth uniform, no whey precipitation is organized at the 28th day |
| Embodiment 2 | 4.9% | Fine and smooth uniform, no whey precipitation is organized at the 28th day |
| Embodiment 3 | 5.1% | Fine and smooth uniform, no whey precipitation is organized at the 28th day |
| Embodiment 4 | 9.3% | Fine and smooth uniform, no whey precipitation is organized at the 28th day |
| Embodiment 5 | 2.0% | Fine and smooth uniform, no whey precipitation is organized at the 28th day |
| Embodiment 6 | 15.5% | There is whey precipitation at the 10th day |
| Embodiment 7 | 10.3% | There is whey precipitation at the 13rd day |
| Embodiment 8 | 10.1% | There is a small amount of whey to be precipitated at the 28th day |
The present invention, which refrigerates, continues Follow-up observation in drinking yoghourt 28, detection mould, yeast, E. CoIi content meet
Limit value in national standard.
Embodiment 9：
A kind of yoghourt stabilizer compounds mixing by following raw material, is calculated according to weight, including：Soybean polyoses
72.2%, middle ester pectin 27.8%.The degreasing that protein content is 2.7% is prepared by aforementioned stable agent and drinks type refrigeration Yoghourt, is had
The raw material of following weight percentage is prepared：Yoghourt stabilizer 1.15%, white granulated sugar 8%, degreasing cultured milk's base
33.75%, remaining is water.Follow-up preparation process is the same as embodiment 1.
Embodiment 10：
A kind of yoghourt stabilizer compounds mixing by following raw material, is calculated according to weight, including：Soybean polyoses
62.8%, low viscous carboxymethyl cellulose 37.2%.The degreasing that protein content is 2.7% is prepared by aforementioned stable agent and drinks type refrigeration
Yoghourt has the raw material of following weight percentage to be prepared：Yoghourt stabilizer 1.15%, white granulated sugar 8%, degreasing cultured milk's base
33.75%, remaining is water.Follow-up preparation process is the same as embodiment 1.
Yoghourt viscosity and stability prepared by 5 embodiment 9,10 of table
| Project | Viscosity | Rate of deposition | Stability Follow-up observation |
| Embodiment 9 | 40.3 | 16.1% | There is whey precipitation at the 2nd day |
| Embodiment 10 | 38.2 | 13.5% | There is whey precipitation at the 2nd day |
Embodiment 11：
A kind of yoghourt stabilizer compounds mixing by following raw material, is calculated according to weight, including：Soybean polyoses
31.25%, pectin 43.75%, low viscosity carboxymethyl cellulose 25%.It is 1.0% to prepare protein content by aforementioned stable agent
Type refrigeration Yoghourt is drunk in degreasing, has the raw material of following weight percentage to be prepared：Yoghourt stabilizer 0.8%, white granulated sugar
10%, degreasing cultured milk base 12.5%, remaining is water.
Yoghourt stabilizer and white granulated sugar hot water dissolving are obtained into mixed solution, 95 DEG C, is sterilized under the conditions of 5min, is cooled to temperature
Degreasing cultured milk's base is added after less than 40 DEG C, adjusts acid, using high speed dispersor in 13500rpm, 3min condition down cuts dissolve,
Filtering, and 20MPa homogeneous is primary, filling, refrigeration.
The viscosity and stability of Yoghourt made from 6 different model pectin of table
Embodiment 12：
A kind of yoghourt stabilizer compounds mixing by following raw material, is calculated according to weight, including：Soybean polyoses
20%, pectin 61.5%, carboxymethyl cellulose 18.5%.The degreasing that protein content is 2.7% is prepared by aforementioned stable agent to drink
Type refrigerates Yoghourt, has the raw material of following weight percentage to be prepared：Yoghourt stabilizer 0.4%, white granulated sugar 5%, degreasing hair
Ferment milk base 33.75%, remaining is water.
The method for preparing sour milk：Yoghourt stabilizer and white granulated sugar hot water dissolving are obtained into mixed solution, 90 DEG C, 10min items
It is sterilized under part, degreasing cultured milk's base is added after being cooled below 40 DEG C, adjust acid, using high speed dispersor in 13500rpm,
3min condition down cuts dissolve, filtering, and 20MPa homogeneous is primary, filling, refrigeration.Deepfreeze temperature range is 1~10 DEG C.
Embodiment 13：
A kind of yoghourt stabilizer compounds mixing by following raw material, is calculated according to weight, including：Soybean polyoses
92%, pectin 1.6%, carboxymethyl cellulose 6.4%.The degreasing that protein content is 2.7% is prepared by aforementioned stable agent and drinks type
Yoghourt is refrigerated, has the raw material of following weight percentage to be prepared：Yoghourt stabilizer 2.6%, white granulated sugar 12%, degreasing fermentation
Milk base 33.75%, remaining is water.
The method for preparing sour milk：Yoghourt stabilizer and white granulated sugar hot water dissolving are obtained into mixed solution, 98 DEG C, 3min conditions
Degreasing cultured milk's base is added in lower sterilization after being cooled below 40 DEG C, adjust acid, using high speed dispersor in 13500rpm,
3min condition down cuts dissolve, filtering, and 20MPa homogeneous is primary, filling, refrigeration.Deepfreeze temperature range is 1~10 DEG C.
Embodiment 14：
A kind of yoghourt stabilizer compounds mixing by following raw material, is calculated according to weight, including：Soybean polyoses
20%, pectin 17.5%, carboxymethyl cellulose 62.5%.The degreasing that protein content is 2.7% is prepared by aforementioned stable agent to drink
Type refrigerates Yoghourt, has the raw material of following weight percentage to be prepared：Yoghourt stabilizer 1.5%, white granulated sugar 6%, degreasing hair
Ferment milk base 33.75%, remaining is water.
The method for preparing sour milk：Yoghourt stabilizer and white granulated sugar hot water dissolving are obtained into mixed solution, 95 DEG C, 5min conditions
Degreasing cultured milk's base is added in lower sterilization after being cooled below 40 DEG C, adjust acid, using high speed dispersor in 13500rpm,
3min condition down cuts dissolve, filtering, and 20MPa homogeneous is primary, filling, refrigeration, and deepfreeze temperature range is 1~10 DEG C.
Embodiment 15：
A kind of yoghourt stabilizer compounds mixing by following raw material, is calculated according to weight, including：Soybean polyoses
52.2%, middle ester pectin 17.4%, low viscosity carboxymethyl cellulose 30.4%.It is 6% to prepare protein content by aforementioned stable agent
Degreasing drink type refrigeration Yoghourt, there is the raw material of following weight percentage to be prepared：Yoghourt stabilizer 1.15%, white granulated sugar
8%, degreasing cultured milk base 75%, remaining is water.
The method for preparing sour milk：It is prepared by defatted milk base：Weigh skimmed milk power and water, high speed dispersor in 13500rpm,
5min condition down cuts redissolve, filtering, and 20MPa homogeneous is primary, 90 DEG C, 10min sterilizations, cooling, and strain, 43 DEG C of fermentations are added
6h obtains defatted milk base.Yoghourt stabilizer and white granulated sugar hot water dissolving are obtained into mixed solution, 95 DEG C, sterilized under the conditions of 5min, it is cold
But degreasing cultured milk's base is added after to temperature less than 40 DEG C, adjusts acid, is cut under the conditions of 13500rpm, 3min using high speed dispersor
Dissolving is cut, is filtered, and 20MPa homogeneous is primary, filling, refrigeration.Acid is adjusted to use the mixture of citric acid or lactic acid or both,
Water dissolution, the pH value of final Yoghourt is first used to control 4.05~4.15 before use.
To sum up, the present invention provides the drinking yoghourt of refrigeration, clean taste.For this purpose, being pursued from mouthfeel and product quality
Level on, inventor has done subjective appreciation test.Results of sensory evaluation shows that the mouthfeel of drinking yoghourt is to influence consumer
An important factor for fancy grade.The fermenting aroma of full-cream drinking yoghourt is stronger, and consumer is more partial to high protein
Drinking yoghourt.Comparative example 1 shows that stabilizer additive amount is very few, be easy to cause bleed, and product stability is poor；2 table of comparative example
It is bright, pectin and carboxymethyl cellulose are compounded merely, stability is poor, and the effect compounded with soybean polyoses is not achieved.Possible cause
It is the electrostatic repulsion of pectin stabilization casein non-phosphopeptides and the space bit that carboxymethyl cellulose is generated in casein adsorption
Inhibition effect, the active force of the two stabilizing sour milk are less than active force when being compounded jointly with soybean polyoses；Comparative example 3 is using general
The common stabilizer of logical Yoghourt, it can be seen that under the premise of stable system, add the drinking yoghourt mouthfeel of soybean polyoses more
Add salubrious, viscosity is relatively low, this is because soybean polyoses while the effect stabilizing sour milk of steric hindrance by that can not increase body
The viscosity of system, to keep drinking yoghourt mouthfeel salubriouser.
The yoghourt stabilizer of the present invention is pressed using soybean polyoses, pectin, carboxymethyl cellulose as compound stabilizer in application
It is uniformly mixed according to ratio.The structure of wherein soybean polyoses is similar with pectin, but soybean polyoses contain more galacturonic acids
And branched structure, good water solubility have good thermal stability, chemical stability, are especially used in compounding with other colloids
When, it can be precipitated or be layered with effective solution drinking yoghourt whey and the problems such as mouthfeel is sticky, also having makes to drink type acid
The effect of milk clean taste.
It should be noted that the above examples are only used to illustrate the technical scheme of the present invention and are not limiting, although with reference to preferable
Embodiment describes the invention in detail, it will be understood by those of ordinary skill in the art that, it can be to the technology of the present invention
Scheme is modified or replaced equivalently, and without departing from the spirit of the technical scheme of the invention and range, should all be covered in this hair
In bright right.
Claims (10)
1. a kind of yoghourt stabilizer containing soybean polyoses, it is characterised in that：Including, by percentage to the quality,
Soybean polyoses 20.0%~92.0%,
Pectin 1.6%~61.5%,
Carboxymethyl cellulose 4.0%~62.5%.
2. yoghourt stabilizer as described in claim 1, it is characterised in that：The pectin, including middle ester pectin, the carboxymethyl
Cellulose, including low viscosity carboxymethyl cellulose.
3. yoghourt stabilizer as claimed in claim 1 or 2, it is characterised in that：By percentage to the quality,
Soybean polyoses 31.25%~72.7%,
Pectin 9.1%~43%,
Carboxymethyl cellulose 9.1%~30.4%.
4. application of any yoghourt stabilizer of claims 1 to 3 in Yoghourt.
5. the application described in claim 4, it is characterised in that：The Yoghourt includes yoghourt stabilizer, sugar, degreasing cultured milk's base,
Wherein, by percentage to the quality, the yoghourt stabilizer content is 0.4%~2.6%；The sugar includes white granulated sugar, described white
Granulated sugar content is 5%~12%.
6. the preparation method of the Yoghourt of claim 4 or 5, it is characterised in that：Including,
It is prepared by milk base：Milk powder and water are redissolved, filtering, homogeneous is sterilized, fermentation；
It is prepared by Yoghourt：Yoghourt stabilizer and sugar to be dissolved, cultured milk's base is added in sterilization, and acid, shearing is adjusted to redissolve, filtering, homogeneous,
Refrigeration.
7. preparation method as claimed in claim 6, it is characterised in that：It is prepared by the milk base, wherein the redissolution, including adopt
It is sheared and is redissolved with high speed dispersor, the high speed dispersion agent rotating speed is 13500rpm, time 5min；The homogeneous, pressure are
20MPa；The sterilization, temperature are 90~95 DEG C, and the time is 5~10min；The fermentation, temperature are 43 DEG C, time 6h, institute
It is 1.0~6% by percentage to the quality to state protein content in Yoghourt.
8. the preparation method as described in right wants 6, it is characterised in that：It is prepared by the Yoghourt comprising, by yoghourt stabilizer and in vain
Granulated sugar hot water dissolving obtains mixed solution, 95 DEG C, is sterilized under the conditions of 5min, and degreasing cultured milk is added after being cooled below 40 DEG C
Base adjusts acid, and using high speed dispersor in 13500rpm, the dissolving of 3min condition down cuts, filtering, and 20MPa homogeneous is primary, fills
Dress, refrigeration.
9. preparation method as claimed in claim 7 or 8, it is characterised in that：The refrigeration, temperature are 1~10 DEG C.
10. preparation method as claimed in claim 7 or 8, it is characterised in that：The tune acid, including citric acid and/or lactic acid,
The pH value of final Yoghourt is controlled 4.05~4.15.
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| CN108651617B (en) | 2022-03-15 |
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