CN110432416A - Low-temperature low-viscosity drinks type coconut juice/coconut yoghourt stabilizer and its application - Google Patents
Low-temperature low-viscosity drinks type coconut juice/coconut yoghourt stabilizer and its application Download PDFInfo
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- CN110432416A CN110432416A CN201910821797.4A CN201910821797A CN110432416A CN 110432416 A CN110432416 A CN 110432416A CN 201910821797 A CN201910821797 A CN 201910821797A CN 110432416 A CN110432416 A CN 110432416A
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- 235000013162 Cocos nucifera Nutrition 0.000 title claims abstract description 119
- 244000060011 Cocos nucifera Species 0.000 title claims abstract description 117
- 235000020415 coconut juice Nutrition 0.000 title claims abstract description 111
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 106
- 239000003381 stabilizer Substances 0.000 title claims abstract description 69
- 229920002472 Starch Polymers 0.000 claims abstract description 29
- 235000019698 starch Nutrition 0.000 claims abstract description 29
- 239000008107 starch Substances 0.000 claims abstract description 28
- 239000002994 raw material Substances 0.000 claims abstract description 22
- 238000000855 fermentation Methods 0.000 claims abstract description 19
- 230000004151 fermentation Effects 0.000 claims abstract description 19
- 238000002156 mixing Methods 0.000 claims abstract description 16
- 239000001814 pectin Substances 0.000 claims abstract description 15
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- 238000001816 cooling Methods 0.000 claims abstract description 10
- 238000005057 refrigeration Methods 0.000 claims abstract description 3
- 239000011259 mixed solution Substances 0.000 claims description 37
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 30
- 235000003599 food sweetener Nutrition 0.000 claims description 21
- 239000003765 sweetening agent Substances 0.000 claims description 21
- 239000000843 powder Substances 0.000 claims description 10
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- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 8
- 239000003795 chemical substances by application Substances 0.000 claims description 7
- 238000010348 incorporation Methods 0.000 claims description 7
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- 235000009508 confectionery Nutrition 0.000 claims description 4
- -1 methoxyl group Chemical group 0.000 claims description 4
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 3
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 3
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 3
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 2
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- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 2
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- 235000019202 steviosides Nutrition 0.000 claims description 2
- 235000019408 sucralose Nutrition 0.000 claims description 2
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 2
- 239000000811 xylitol Substances 0.000 claims description 2
- 235000010447 xylitol Nutrition 0.000 claims description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 2
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- 241000737241 Cocos Species 0.000 claims 2
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- 235000013616 tea Nutrition 0.000 claims 1
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 13
- 239000011707 mineral Substances 0.000 abstract description 13
- 150000003839 salts Chemical class 0.000 abstract description 13
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 abstract description 12
- 239000000661 sodium alginate Substances 0.000 abstract description 12
- 235000010413 sodium alginate Nutrition 0.000 abstract description 12
- 229940005550 sodium alginate Drugs 0.000 abstract description 12
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 11
- 239000008103 glucose Substances 0.000 abstract description 11
- 229930091371 Fructose Natural products 0.000 abstract description 10
- 239000005715 Fructose Substances 0.000 abstract description 10
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 abstract description 10
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 abstract description 8
- 235000013336 milk Nutrition 0.000 abstract description 8
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- 230000000052 comparative effect Effects 0.000 description 7
- 235000020167 acidified milk Nutrition 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 235000013365 dairy product Nutrition 0.000 description 5
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- 238000010907 mechanical stirring Methods 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
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- 230000001953 sensory effect Effects 0.000 description 3
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- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 239000005862 Whey Substances 0.000 description 2
- 102000007544 Whey Proteins Human genes 0.000 description 2
- 108010046377 Whey Proteins Proteins 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
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- 239000004310 lactic acid Substances 0.000 description 2
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- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 239000004576 sand Substances 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
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- 239000005720 sucrose Substances 0.000 description 2
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- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 201000010538 Lactose Intolerance Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 244000021150 Orbignya martiana Species 0.000 description 1
- 235000014643 Orbignya martiana Nutrition 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
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- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 125000005456 glyceride group Chemical group 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000008216 juvenile development Effects 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
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- 239000013049 sediment Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
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- 230000008023 solidification Effects 0.000 description 1
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- 238000003860 storage Methods 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 235000003563 vegetarian diet Nutrition 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
Classifications
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Non-Alcoholic Beverages (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a kind of low-temperature low-viscosities to drink type coconut juice/coconut yoghourt stabilizer and its application.The stabilizer, raw material include sodium alginate, low-ester pectin, newborn mineral salt, starch and glucose or fructose.The step of the step of its application includes the steps that a mixing dissolves, a homogeneous, the cooling step of a sterilization, an addition strain fermentation；It will complete the sample refrigeration after fermenting, after-ripening and drink type coconut juice/coconut Yoghourt to get low-temperature low-viscosity.Coconut juice/coconut the Yoghourt produced using stabilizer of the invention is free of milk product component, meets the needs of consumer drinks type coconut juice/coconut Yoghourt to plant base using vegetable protein as primary raw material；Furthermore product formula is succinct, and technological operation is simple, is not necessarily to homogeneous after fermentation and finished product viscosity is lower, stability is good.
Description
Technical field
The present invention relates to a kind of low-temperature low-viscosities to drink type coconut juice/coconut yoghourt stabilizer and its application, belongs to acidified milk
Article processing techniques field.
Background technique
Coconut is the fruit of babassu cocoanut tree, is typical tropical fruit (tree), coconut juice and coconut meat battalion all rich in
Support element.Coconut juice is as such as sweet such as water sweet tea clearly, and the sweetness of drink is palatable；Coconut meat fragrance cunning is crisp, if soft cream, can directly eat, can also be with
It is processed as coconut palm slurry, cocoanut jam, coconut powder etc. together with coconut juice, facilitates storage, transport and use.Coconut juice contains a large amount of vegetable proteins
And the amino acid and the microelements such as zinc, calcium, iron of 17 kinds of needed by human body, contained by vitamin E to be able to maintain the women youth living
Power, zinc abundant can promote Juvenile development, and magnesium can improve the circulatory system of the elderly.China's traditional Chinese medicine thinks that coconut juice is sweet in flavor,
It is warm-natured, have promote the production of body fluid, the functions such as Li Shui.
Yoghourt is conducive to human consumption's absorption, and the harmful microorganism in enteron aisle can be inhibited to breed, and has adjustment enteron aisle function
The effect of, preventing disease, prolong life.Existing Yoghourt is not suitable for vegetarian diet, three high mainly using dairy products such as milk as raw material
Crowd and lactose intolerance crowd etc. are edible.Currently on the market using the product of coconut processing it is more common for coconut juice beverage and
Local flavor milk is not much is seen as the Yoghourt of primary raw material using coconut merely with product made of the compounding dairy products such as coconut juice.Although
Coconut Yoghourt can meet consumer demand well, however not add using coconut albumen juice, coconut powder as primary raw material merely
Dairy products and essence it is difficult to ensure that coconut Yoghourt taste and stability.
Chinese Patent Application No. CN101204175B discloses a kind of coconut-flavored active lactic acid bacteria drink, by Yoghourt,
Coconut juice dilution, citric acid, white sugar and coconut juice essence reconcile, and specifically mix the coconut palm squeezed using coconut water and coconut meat
Juice aseptically reconciles with Yoghourt after diluting, and suitable stabilizer is added, and seasoned with sugar and citric acid, nothing after homogeneous
Bacterium is filling and is made.But it contains Yoghourt i.e. using dairy products as raw material, is not pure plant base source.
The Chinese invention " coconut juice yoghourt ice cream and preparation method thereof " of Chinese Patent Application No. CN102132732A is wherein
Open coconut juice Yoghourt the preparation method comprises the following steps: 7%~9% skimmed milk power and 5%~8% sucrose are added in coconut juice, stir evenly,
Coconut juice milk mixture is heated to 65~75 DEG C, then carries out homogeneous, by the coconut juice Milk During Heating after homogeneous to 80~85 DEG C,
10~15min is maintained, when coconut juice milk cooling is to 40~45 DEG C, 1.5% lactobacillus bulgaricus seed and 1.5% thermophilic is added
Hot streptococcus seed mixes, and places it in 4~8h of fermentation in 42 DEG C of incubators, keeps the solidification of coconut juice milk flower-shaped in bean curd, by it
Move to after-ripening 18 in 4 DEG C of refrigerators~for 24 hours, as coconut juice Yoghourt.It is not only using skimmed milk power as primary raw material, furthermore essence taste
It is heavier, the requirement of vegetarian cannot be met.
Chinese Patent Application No. CN109380507A discloses room temperature coconut Yoghourt and preparation method thereof, wherein room temperature coconut palm
Sub- Yoghourt includes yogurt base material and cocoanut jam, and the mass ratio of the yogurt base material and the cocoanut jam is (1~2.5): 1.Preparation
The method of room temperature coconut Yoghourt includes: preparation yogurt base material；Prepare cocoanut jam；And by the yogurt base material and the cocoanut jam
According to (1~2.5): 1 mass ratio carries out mixed processing, to obtain the room temperature coconut Yoghourt.It is not exclusively not only to plant
Object base source, and need to carry out second homogenate and two-stage sterilization, complex process in its manufacturing process.
Therefore, in conclusion still lacking one kind at present drinks type coconut juice/coconut yoghourt stabilizer, by adding the stabilizer,
It only needs a homogeneous that can produce and drinks type coconut juice/coconut Yoghourt by the low temperature of primary raw material, low viscosity of vegetable protein.
Summary of the invention
Stablize the technical problems to be solved by the present invention are: providing a kind of low-temperature low-viscosity and drinking type coconut juice/coconut Yoghourt
Agent and its application in fermented yoghourt.
To solve the above-mentioned problems, the present invention provides a kind of low-temperature low-viscosities to drink type coconut juice/coconut yoghourt stabilizer,
It is characterized in that, its raw material includes following component based on parts by weight:
Preferably, the mass content of methoxyl group is 1.6~7.0% in the low-ester pectin；The starch includes that corn forms sediment
Powder, wheaten starch, tapioca, potato starch, hydroxypropul starch, hydroxypropylation PASELLI EASYGEL, two starch of phosphorylation
Any one or a few in glycerine and resistant starch.
The present invention also provides above-mentioned low-temperature low-viscosities to drink the application of type coconut juice/coconut yoghourt stabilizer, and feature exists
In, comprising the following steps:
Step 1): a step of mixing dissolves: coconut palm slurry/juice is low at least one of coconut juice, the low temperature is restored
Viscosity drinks type coconut juice/coconut yoghourt stabilizer, sweetener and water mixing, obtains mixed solution；
Step 2) a: the step of homogeneous: mixed solution obtained by step 1) is carried out homogeneous；
Step 3): the cooling step of a sterilization: will be cooling after the liquid progress pasteurize after homogeneous；
Step 4): the step of an addition strain fermentation: ferment agent for sour milk being added in mixed solution after cooling, is mixed
Conjunction is uniformly fermented, and is fermentation termination when pH value reaches 4.4~4.6, is terminated fermentation, be demulsified；
Step 5): the sample refrigeration after fermenting, after-ripening will be completed to get low-temperature low-viscosity and drink type coconut juice/coconut Yoghourt.
Preferably, the mixed solution in the step 1) includes in coconut palm slurry/juice and recovery coconut juice by percentage to the quality
At least one 70~82%, low-temperature low-viscosity drinks type coconut juice/coconut yoghourt stabilizer 2.5~10%, sweetener 4.5~
7.5% and surplus be water；The mixing temperature of mixed solution is 35~65 DEG C, and incorporation time is 10~40min.
Preferably, the recovery coconut juice in the step 1) is formed by coconut powder and water mixed preparing；The sweetener is white sand
Appointing in sugar, xylitol, Aspartame, acesulfame potassium, Sucralose, fructose syrup, steviol glycoside, galactooligosaccharide and oligofructose
Meaning is one or more of；The water is pure water.
It is highly preferred that the mass ratio of coconut powder and water is 12:88 in the recovery coconut juice.
Preferably, the temperature of homogeneous is 55~65 DEG C in the step 2), and pressure is 15~22Mpa.
Preferably, the sterilization in the step 3) uses pasteurize, and sterilization temperature is 90~95 DEG C, sterilizing time 5
~10min；The cooling temperature is 42~45 DEG C.
Preferably, the ferment agent for sour milk in the step 4) is composed using streptococcus thermophilus with lactobacillus bulgaricus
Mixed fermentation strain, additive amount be every double centner mixed solution add 20-30U ferment agent for sour milk；The fermentation temperature is 42
~45 DEG C.
Preferably, demulsification in the step 4) specifically: be demulsified 5~10min under the conditions of 50~150r/min of revolving speed.
The present invention prepare the low temperature of long shelf-life, low viscosity is drunk in type coconut juice/coconut Yoghourt use process, dosage
Few, and carry out preceding addition of fermenting in raw material, i.e. production process only needs Primary batching system, therefore can also preferably protected protein is simultaneously
Maintenance system is stablized, and prevents protein syneresis, whey is precipitated, while the drinking yoghourt stabilizer can be effectively controlled analysis
Water.
The present invention defines drinking yoghourt stabilizer by changing the composition and its ratio of drinking yoghourt stabilizer
Raw material type, and change the addition process of drinking yoghourt stabilizer, final resulting low temperature, low viscosity drink type coconut palm
Juice/coconut Yoghourt have using vegetable protein as primary raw material, good fluidity, without agglomeration, clean taste it is wet and slippery, directly drinking does not have
It ekes out a living sense, wall built-up less residue reduces waste, the advantages of room temperature stores 6 months without obvious layering.
The beneficial effects of the present invention are: due to using sodium alginate, low-ester pectin, newborn mineral salt, converted starch or shallow lake
The combination of powder, glucose or fructose formula, when type coconut juice/coconut Yoghourt is drunk in preparation, can ferment preceding addition, it is only necessary to one
Secondary ingredient, simple process；Assign simultaneously final gained drink type coconut juice/coconut Yoghourt stable homogeneous appearance and it is low glue it is smooth
Mouthfeel.In addition, be different from the traditional yogurt with milk fermentation, final gained Yoghourt is with vegetable protein be main fermenting raw materials and
At satisfaction cannot eat the needs of dairy products crowd.
Specific embodiment
In order to make the present invention more obvious and understandable, it is hereby described in detail below with preferred embodiment.
Embodiment 1
One kind drinking type coconut juice/coconut yoghourt stabilizer, and raw material composition and parts by weight are as follows:
Sodium alginate: 0.15 part；
Low-ester pectin: 0.1 part；
Newborn mineral salt: 0.1 part；
Converted starch: 1 part；
Fructose: 8 parts.
The preparation method of above-mentioned drinking yoghourt stabilizer, the specific steps are as follows: sodium alginate, low ester are added in a reservoir
Pectin, newborn mineral salt, converted starch or starch, glucose or fructose, then mechanical stirring mix to get drink type coconut juice/
Coconut yoghourt stabilizer.
It is above-mentioned to drink type coconut juice/coconut yoghourt stabilizer and drink in type coconut juice/coconut Yoghourt preparing low-temperature low-viscosity
Using specifically comprising the following steps:
(1) coconut palm starched, drink type coconut juice/coconut yoghourt stabilizer, sweetener and pure water mixing, mixing temperature 50
DEG C, incorporation time 25min；In above-mentioned mixed solution, the dosage of coconut palm slurry, drinking yoghourt stabilizer, sweetener and pure water,
Percentage meter in mass ratio, as follows:
Coconut palm slurry: 78%,
Yoghourt stabilizer: 7.5%,
Sweetener: 5%,
Surplus is water.
(2) by mixed solution homogeneous, processing condition is 60 DEG C, 16Mpa；
(3) mixed solution for obtaining step (2) homogeneous carries out pasteurize, and sterilization conditions are 94 DEG C, 6min, then will
Mixed solution is cooled to 44 DEG C；
(4) by the amount of every double centner mixed liquor addition 28U leavening, it is resulting mixed that leavening is added to step (3)
Close feed liquid in, then controlled at 44 DEG C ferment to pH be 4.5 when stop fermentation, then control speed of agitator be 80r/
Min carries out demulsification 9min；
(5) mixed solution after step (4) demulsification is cooled to temperature is 25 DEG C, is carried out canned to get low temperature, low viscosity
Drink type coconut juice/coconut Yoghourt.
Above-mentioned resulting low temperature, low viscosity drink type coconut juice/coconut Yoghourt, and through detecting, protein content 2.64% reaches
To the requirement of protein content specified in GB19302-2010 " national food safety standard acidified milk ".
Embodiment 2
One kind drinking type coconut juice/coconut yoghourt stabilizer, and raw material composition and parts by weight are as follows:
Sodium alginate: 0.1 part；
Low-ester pectin: 0.1 part；
Newborn mineral salt: 0.05 part；
Converted starch: 0.3 part；
Glucose: 8 parts.
The preparation method of above-mentioned drinking yoghourt stabilizer, the specific steps are as follows: sodium alginate, low ester are added in a reservoir
Pectin, newborn mineral salt, converted starch or starch, glucose or fructose, then mechanical stirring mix to get drink type coconut juice/
Coconut yoghourt stabilizer.
It is above-mentioned to drink type coconut juice/coconut yoghourt stabilizer and drink in type coconut juice/coconut Yoghourt preparing low-temperature low-viscosity
Using specifically comprising the following steps:
(1) coconut palm starched, drink type coconut juice/coconut yoghourt stabilizer, sweetener and pure water mixing, mixing temperature 45
DEG C, incorporation time 30min；In above-mentioned mixed solution, the dosage of coconut palm slurry, drinking yoghourt stabilizer, sweetener and pure water,
Percentage calculates in mass ratio, as follows:
Coconut palm slurry: 82%,
Yoghourt stabilizer: 2.5%,
Sweetener: 7.5%,
Surplus is water.
(2) by mixed solution homogeneous, processing condition is 57 DEG C, 18Mpa；
(3) mixed solution for obtaining step (2) homogeneous carries out pasteurize, and sterilization conditions are 92 DEG C, 8min, then will
Mixed solution is cooled to 45 DEG C；
(4) by the amount of every double centner mixed liquor addition 25U leavening, it is resulting mixed that leavening is added to step (3)
Close feed liquid in, then controlled at 45 DEG C ferment to pH be 4.5 when stop fermentation, then control speed of agitator be
100r/min carries out demulsification 8min；
(5) mixed solution after step (4) demulsification is cooled to temperature is 25 DEG C, is carried out canned to get low temperature, low viscosity
Drink type coconut juice/coconut Yoghourt.
Above-mentioned resulting low-temperature low-viscosity drinks type coconut juice/coconut Yoghourt, and through detecting, protein content 2.82% reaches
To the requirement of protein content specified in GB19302-2010 " national food safety standard acidified milk ".
Embodiment 3
One kind drinking type coconut juice/coconut yoghourt stabilizer, drinks type coconut juice/coconut Yoghourt system for low temperature, low viscosity
Standby, raw material composition and parts by weight are as follows:
Sodium alginate: 0.1 part；
Low-ester pectin: 0.15 part；
Newborn mineral salt: 0.1 part；
Starch: 0.8 part；
Glucose: 8 parts.
The preparation method of above-mentioned drinking yoghourt stabilizer, the specific steps are as follows: sodium alginate, low ester are added in a reservoir
Pectin, newborn mineral salt, converted starch or starch, glucose or fructose, then mechanical stirring mix to get drink type coconut juice/
Coconut yoghourt stabilizer.
It is above-mentioned drink type coconut juice/coconut yoghourt stabilizer prepare low temperature, low viscosity is drunk in type coconut juice/coconut Yoghourt
Application method specifically comprises the following steps:
(1) by coconut juice, drink type coconut juice/coconut yoghourt stabilizer, sweetener and pure water mix, mixing temperature 55
DEG C, incorporation time 20min；In above-mentioned mixed solution, the dosage of coconut juice, drinking yoghourt stabilizer, sweetener and pure water,
Percentage calculates in mass ratio, as follows:
Commercially available coconut juice: 75%,
Yoghourt stabilizer: 5%,
Sweetener: 6%,
Surplus is water.
(2) by mixed solution homogeneous, processing condition is 58 DEG C, 15Mpa；
(3) mixed solution for obtaining step (2) homogeneous carries out pasteurize, and sterilization conditions are 93 DEG C, 7min, then will
Mixed solution is cooled to 43 DEG C；
(4) by the amount of every double centner mixed liquor addition 30U leavening, it is resulting mixed that leavening is added to step (3)
Close feed liquid in, then controlled at 43 DEG C ferment to pH be 4.6 when stop fermentation, then control speed of agitator be
150r/min carries out demulsification 5min；
(5) mixed solution after step (4) demulsification is cooled to temperature is 30 DEG C, is carried out canned to get low temperature, low viscosity
Drink type coconut juice/coconut Yoghourt.
Above-mentioned resulting low temperature, low viscosity drink type coconut juice/coconut Yoghourt, and through detecting, protein content 2.78% reaches
To the requirement of protein content specified in GB19302-2010 " national food safety standard acidified milk ".
Embodiment 4
One kind drinking type coconut juice/coconut yoghourt stabilizer, drinks type coconut juice/coconut Yoghourt system for low temperature, low viscosity
Standby, raw material composition and parts by weight are as follows:
Sodium alginate: 0.18 part；
Low-ester pectin: 0.2 part；
Newborn mineral salt: 0.15 part；
Converted starch: 1 part；
Fructose: 8 parts.
It is above-mentioned to drink type coconut juice/coconut yoghourt stabilizer preparation method, the specific steps are as follows: seaweed is added in a reservoir
Sour sodium, low-ester pectin, newborn mineral salt, converted starch or starch, glucose or fructose, then mechanical stirring mixes to get drink
With type coconut juice/coconut yoghourt stabilizer.
It is above-mentioned to drink type coconut juice/coconut yoghourt stabilizer and drink in type coconut juice/coconut Yoghourt preparing low-temperature low-viscosity
Using specifically comprising the following steps:
(1) coconut juice will be restored, drink type coconut juice/coconut yoghourt stabilizer, sweetener and pure water mixing, mixing temperature and be
35 DEG C, incorporation time 40min；In above-mentioned mixed solution, coconut palm starches (juice) and/or coconut powder, drinking yoghourt stabilizer, sweetener
With the dosage of pure water, percentage in mass ratio is calculated, as follows:
Recovery coconut juice: 70%, it is formed by coconut powder and water 12:88 mixed preparing in mass ratio,
Yoghourt stabilizer: 10%,
Sweetener: 4.5%,
Surplus is water.
(2) by mixed solution homogeneous, processing condition is 55 DEG C, 22Mpa；
(3) mixed solution for obtaining step (2) homogeneous carries out pasteurize, and sterilization conditions are 90 DEG C, 10min, then
Mixed solution is cooled to 42 DEG C；
(4) by the amount of every double centner mixed liquor addition 20U leavening, it is resulting mixed that leavening is added to step (3)
Close feed liquid in, then controlled at 42 DEG C ferment to pH be 4.4 when stop fermentation, then control speed of agitator be 50r/
Min carries out demulsification 10min；
(5) mixed solution after step (4) demulsification is cooled to temperature is 15 DEG C, is carried out canned to get low temperature, low viscosity
Drink type coconut juice/coconut Yoghourt.
Above-mentioned resulting low temperature, low viscosity drink type coconut juice/coconut Yoghourt, and through detecting, protein content 2.55% reaches
To the requirement of protein content specified in GB19302-2010 " national food safety standard acidified milk ".
Embodiment 5
One kind drinking type coconut juice/coconut yoghourt stabilizer, drinks type coconut juice/coconut Yoghourt system for low temperature, low viscosity
Standby, raw material composition and parts by weight are as follows:
Sodium alginate: 0.18 part；
Low-ester pectin: 0.2 part；
Newborn mineral salt: 0.05 part；
Starch: 1 part；
Glucose: 5 parts.
The preparation method of above-mentioned drinking yoghourt stabilizer, the specific steps are as follows: sodium alginate, low ester are added in a reservoir
Pectin, newborn mineral salt, converted starch or starch, glucose or fructose, then mechanical stirring mix to get drink type coconut juice/
Coconut yoghourt stabilizer.
It is above-mentioned drink type coconut juice/coconut yoghourt stabilizer prepare low temperature, low viscosity is drunk in type coconut juice/coconut Yoghourt
Using specifically comprising the following steps:
(1) by coconut juice, drink type coconut juice/coconut yoghourt stabilizer, sweetener and pure water mix, mixing temperature 65
DEG C, incorporation time 10min；In above-mentioned mixed solution, the dosage of coconut juice, drinking yoghourt stabilizer, sweetener and pure water,
Percentage calculates in mass ratio, as follows:
Commercially available coconut juice: 80%,
Yoghourt stabilizer: 9%,
Sweetener: 7%,
Surplus is water.
(2) by mixed solution homogeneous, processing condition is 65 DEG C, 20Mpa；
(3) mixed solution for obtaining step (2) homogeneous carries out pasteurize, and sterilization conditions are 95 DEG C, 5min, then will
Mixed solution is cooled to 45 DEG C；
(4) by the amount of every double centner mixed liquor addition 22U leavening, it is resulting mixed that leavening is added to step (3)
Close feed liquid in, then controlled at 45 DEG C ferment to pH be 4.4 when stop fermentation, then control speed of agitator be
120r/min carries out demulsification 6min；
(5) mixed solution after step (4) demulsification is cooled to temperature is 20 DEG C, is carried out canned to get low temperature, low viscosity
Drink type coconut juice/coconut Yoghourt.
Above-mentioned resulting low temperature, low viscosity drink type coconut juice/coconut Yoghourt, and through detecting, protein content 2.71% reaches
To the requirement of protein content specified in GB19302-2010 " national food safety standard acidified milk ".
Comparative example 1
A kind of yoghourt stabilizer, raw material composition and parts by weight are as follows
Pectin: 1.5%；
Agar: 0.125%；
Converted starch: 1.5%；
The preparation method is the same as that of Example 1.
Comparative example 2
A kind of yoghourt stabilizer, raw material composition and parts by weight are as follows:
Lactic acid fatty glyceride: 1 part；
Methyl glycol fatty acid ester: 1.5 parts；
Sucrose fatty ester: 2 parts；
Xanthan gum: 1 part.
The preparation method is the same as that of Example 1.
Effect such as embodiment 1.
Sensory evaluation experiment:
Sensory evaluation group is tested by specialty evaluation group, that is, has received the composition of personnel of professional sense organ training, has shared 8 people,
It is carried out to the indexs of correlation such as coconut juice/coconut finished yogurt prod texture, structural state, mouthfeel and the viscoplasticity of refrigerator for 24 hours are stored in
Description makes integrated sensory's evaluation to sample, as a result as shown in table 1 below:
1 coconut juice of table/coconut Yoghourt sense organ evaluating meter
As it can be seen from table 1 Examples 1 to 5 product quality is stablized, whey is precipitated without obvious, smooth in taste, sour-sweet suitable
In；And comparative example 1~2, due to having used conventional stabilizer, finished product quality is not uniform enough, and mouthfeel is not fine and smooth enough, and has
Certain sand type.
Effect such as embodiment 2.
Viscosity experiment
Using the viscosity of Brookfield viscosimeter measurement sample.Specific assay method is as follows: will be stored in refrigerator for 24 hours
Coconut juice/coconut finished yogurt prod is placed in immediately below rotor, is adjusted viscosimeter, is submerged the scale on rotor in sample, use No. 64
Rotor controls 25 DEG C of temperature, revolving speed 60r/min, and interval 20s prepares above-described embodiment 1~5 and comparative example 1~2 low
Temperature, low viscosity coconut juice (coconut) drinking yoghourt carry out viscosity test, and the viscosity results of test are as shown in table 2 below:
2 coconut juices of table/coconut Yoghourt viscosity test (viscosity unit: centipoise (cP))
| Project | Viscosity (cP) |
| Embodiment 1 | 822.4 |
| Embodiment 2 | 813.6 |
| Embodiment 3 | 947.8 |
| Embodiment 4 | 420 |
| Embodiment 5 | 794.6 |
| Comparative example 1 | 1259.2 |
| Comparative example 2 | 1524.2 |
As seen from Table 2, Examples 1 to 5 product viscosity is low, good fluidity；1~2 product of comparative example is using common
Conventional Yoghourt often uses stabilizer, and product viscosity is higher, poor fluidity, is not suitable for drinking.
In conclusion a kind of coconut juice (coconut) drinking yoghourt stabilizer of the invention is using sodium alginate, low ester fruit
Glue, newborn mineral salt, starch or converted starch are compounded with glucose or fructose, and by adjusting each raw material percentage composition ratio,
So that it is acted synergistically between each other, improve coconut juice/coconut Yoghourt quality, keeps its smooth in taste fine and smooth, quality is uniform, is guaranteeing the quality
Guarantee that Product Status is uniform in phase.
Claims (10)
1. a kind of low-temperature low-viscosity drinks type coconut juice/coconut yoghourt stabilizer, which is characterized in that its raw material includes below with weight
The component of number meter:
2. low-temperature low-viscosity as described in claim 1 drinks type coconut juice/coconut yoghourt stabilizer, which is characterized in that described low
The mass content of methoxyl group is 1.6~7.0% in ester pectin；The starch include cornstarch, wheaten starch, tapioca,
Appointing in potato starch, hydroxypropul starch, hydroxypropylation PASELLI EASYGEL, two starch glycerine of phosphorylation and resistant starch
Meaning is one or more of.
3. low-temperature low-viscosity described in claim 1 of any of claims 1 or 2 drinks type coconut juice/coconut yoghourt stabilizer
Using, which comprises the following steps:
Step 1): a step of mixing dissolves: by least one of coconut palm slurry/juice and recovery coconut juice, the low-temperature low-viscosity
Type coconut juice/coconut yoghourt stabilizer, sweetener and water mixing are drunk, mixed solution is obtained；
Step 2) a: the step of homogeneous: mixed solution obtained by step 1) is carried out homogeneous；
Step 3): the cooling step of a sterilization: will be cooling after the liquid progress pasteurize after homogeneous；
Step 4): the step of an addition strain fermentation: ferment agent for sour milk being added in mixed solution after cooling, mixing is equal
It is even to ferment, it is fermentation termination when pH value reaches 4.4~4.6, terminates fermentation, be demulsified；
Step 5): the sample refrigeration after fermenting, after-ripening will be completed to get low-temperature low-viscosity and drink type coconut juice/coconut Yoghourt.
4. low-temperature low-viscosity as claimed in claim 3 drinks the application of type coconut juice/coconut yoghourt stabilizer, which is characterized in that
Mixed solution in the step 1) include coconut palm slurry/juice by percentage to the quality and at least one of restores coconut juice 70~
82%, low-temperature low-viscosity drinks type coconut juice/coconut yoghourt stabilizer 2.5~10%, and sweetener 4.5~7.5% and surplus are water；
The mixing temperature of mixed solution is 35~65 DEG C, and incorporation time is 10~40min.
5. low-temperature low-viscosity as claimed in claim 3 drinks the application of type coconut juice/coconut yoghourt stabilizer, which is characterized in that
Recovery coconut juice in the step 1) is formed by coconut powder and water mixed preparing；The sweetener is white granulated sugar, xylitol, A Siba
Any one or a few in sweet tea, acesulfame potassium, Sucralose, fructose syrup, steviol glycoside, galactooligosaccharide and oligofructose；Institute
Stating water is pure water.
6. low-temperature low-viscosity as claimed in claim 5 drinks the application of type coconut juice/coconut yoghourt stabilizer, which is characterized in that
The mass ratio of coconut powder and water is 12:88 in the recovery coconut juice.
7. low-temperature low-viscosity as claimed in claim 3 drinks the application of type coconut juice/coconut yoghourt stabilizer, which is characterized in that
The temperature of homogeneous is 55~65 DEG C in the step 2), and pressure is 15~22Mpa.
8. low-temperature low-viscosity as claimed in claim 3 drinks the application of type coconut juice/coconut yoghourt stabilizer, which is characterized in that
Sterilization in the step 3) uses pasteurize, and sterilization temperature is 90~95 DEG C, and sterilizing time is 5~10min；The cooling
Temperature is 42~45 DEG C.
9. low-temperature low-viscosity as claimed in claim 3 drinks the application of type coconut juice/coconut yoghourt stabilizer, which is characterized in that
The mixed fermentation strain that ferment agent for sour milk in the step 4) is composed using streptococcus thermophilus and lactobacillus bulgaricus,
Additive amount is that every double centner mixed solution adds 20-30U ferment agent for sour milk；The fermentation temperature is 42~45 DEG C.
10. low-temperature low-viscosity as claimed in claim 3 drinks the application of type coconut juice/coconut yoghourt stabilizer, which is characterized in that
Demulsification in the step 4) specifically: be demulsified 5~10min under the conditions of 50~150r/min of revolving speed.
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Application publication date: 20191112 |
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