CN111227054A - Yoghourt non-dairy cream and preparation method thereof - Google Patents
Yoghourt non-dairy cream and preparation method thereof Download PDFInfo
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- CN111227054A CN111227054A CN202010187800.4A CN202010187800A CN111227054A CN 111227054 A CN111227054 A CN 111227054A CN 202010187800 A CN202010187800 A CN 202010187800A CN 111227054 A CN111227054 A CN 111227054A
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- yoghourt
- fatty acid
- dairy cream
- cream
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- 235000013618 yogurt Nutrition 0.000 title claims abstract description 69
- 239000006071 cream Substances 0.000 title claims abstract description 46
- 235000013365 dairy product Nutrition 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 30
- 239000000194 fatty acid Substances 0.000 claims abstract description 30
- 229930195729 fatty acid Natural products 0.000 claims abstract description 30
- 239000000463 material Substances 0.000 claims abstract description 29
- -1 propylene glycol fatty acid ester Chemical class 0.000 claims abstract description 24
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 22
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000004310 lactic acid Substances 0.000 claims abstract description 11
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 11
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims abstract description 11
- 239000001540 sodium lactate Substances 0.000 claims abstract description 11
- 229940005581 sodium lactate Drugs 0.000 claims abstract description 11
- 235000011088 sodium lactate Nutrition 0.000 claims abstract description 11
- 229940048086 sodium pyrophosphate Drugs 0.000 claims abstract description 11
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims abstract description 11
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims abstract description 11
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 10
- 108010010803 Gelatin Proteins 0.000 claims abstract description 10
- 229920000161 Locust bean gum Polymers 0.000 claims abstract description 10
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims abstract description 10
- 229930006000 Sucrose Natural products 0.000 claims abstract description 10
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 10
- 239000000679 carrageenan Substances 0.000 claims abstract description 10
- 229920001525 carrageenan Polymers 0.000 claims abstract description 10
- 229940113118 carrageenan Drugs 0.000 claims abstract description 10
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims abstract description 10
- 150000002148 esters Chemical class 0.000 claims abstract description 10
- 229920000159 gelatin Polymers 0.000 claims abstract description 10
- 239000008273 gelatin Substances 0.000 claims abstract description 10
- 235000019322 gelatine Nutrition 0.000 claims abstract description 10
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 10
- 239000008172 hydrogenated vegetable oil Substances 0.000 claims abstract description 10
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 claims abstract description 10
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 claims abstract description 10
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 claims abstract description 10
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000010420 locust bean gum Nutrition 0.000 claims abstract description 10
- 239000000711 locust bean gum Substances 0.000 claims abstract description 10
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims abstract description 10
- 239000008108 microcrystalline cellulose Substances 0.000 claims abstract description 10
- 229940016286 microcrystalline cellulose Drugs 0.000 claims abstract description 10
- 229920000223 polyglycerol Polymers 0.000 claims abstract description 10
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims abstract description 10
- 229920000053 polysorbate 80 Polymers 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 239000005720 sucrose Substances 0.000 claims abstract description 10
- 235000000346 sugar Nutrition 0.000 claims abstract description 10
- 239000000230 xanthan gum Substances 0.000 claims abstract description 10
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 10
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 10
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 10
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 229940080352 sodium stearoyl lactylate Drugs 0.000 claims abstract description 4
- ODFAPIRLUPAQCQ-UHFFFAOYSA-M sodium stearoyl lactylate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O ODFAPIRLUPAQCQ-UHFFFAOYSA-M 0.000 claims abstract description 4
- 239000012071 phase Substances 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 14
- 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 claims description 10
- 239000008103 glucose Substances 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 238000000855 fermentation Methods 0.000 claims description 9
- 230000004151 fermentation Effects 0.000 claims description 9
- 244000057717 Streptococcus lactis Species 0.000 claims description 7
- 235000014897 Streptococcus lactis Nutrition 0.000 claims description 7
- 239000003921 oil Substances 0.000 claims description 7
- 235000019198 oils Nutrition 0.000 claims description 7
- 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 claims description 6
- 239000000839 emulsion Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- YZNWXXJZEDHRKB-UHFFFAOYSA-N octadecyl 2-hydroxypropanoate;sodium Chemical compound [Na].CCCCCCCCCCCCCCCCCCOC(=O)C(C)O YZNWXXJZEDHRKB-UHFFFAOYSA-N 0.000 claims description 6
- 235000008939 whole milk Nutrition 0.000 claims description 6
- 244000199866 Lactobacillus casei Species 0.000 claims description 5
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 229940017800 lactobacillus casei Drugs 0.000 claims description 5
- 239000006188 syrup Substances 0.000 claims description 5
- 235000020357 syrup Nutrition 0.000 claims description 5
- 241001608472 Bifidobacterium longum Species 0.000 claims description 4
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 4
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 4
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 4
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 4
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 4
- 229940009291 bifidobacterium longum Drugs 0.000 claims description 4
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 4
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 4
- 241000186012 Bifidobacterium breve Species 0.000 claims description 3
- 241000186606 Lactobacillus gasseri Species 0.000 claims description 3
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 3
- 238000009924 canning Methods 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 238000000265 homogenisation Methods 0.000 claims description 3
- 230000008018 melting Effects 0.000 claims description 3
- 238000002844 melting Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 claims description 2
- 241000192130 Leuconostoc mesenteroides Species 0.000 claims description 2
- 239000008346 aqueous phase Substances 0.000 claims description 2
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 claims 1
- 235000014962 Streptococcus cremoris Nutrition 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 239000004519 grease Substances 0.000 abstract description 3
- 230000000694 effects Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000195940 Bryophyta Species 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 1
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 1
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 235000011929 mousse Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0053—Compositions other than spreads
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/01—Other fatty acid esters, e.g. phosphatides
- A23D7/011—Compositions other than spreads
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
- A23D7/04—Working-up
Landscapes
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses yoghourt non-dairy cream and a preparation method thereof, wherein the cream is prepared from the following raw materials in percentage by weight: 5-60% of self-made yoghourt base material, 10-25% of non-hydrogenated vegetable oil, 3-25% of sugar, 0.02-0.5% of sodium stearoyl lactylate, 0.02-0.5% of propylene glycol fatty acid ester, 0.05-0.5% of sucrose fatty acid ester and mono, 0.05-1% of diglycerol fatty acid ester, 0.05-0.5% of polyoxyethylene (20) sorbitan monooleate, 0.02-0.5% of polyglycerol ester, 0.02-1% of lactic acid monoglyceride, 0.01-0.1% of carrageenan, 0.05-0.8% of microcrystalline cellulose, 0.05-1% of hydroxypropyl methyl cellulose, 0.01-0.1% of xanthan gum, 0.01-0.1% of locust bean gum, 0.01-0.5% of gelatin, 0.02-0.2% of dipotassium hydrogen phosphate, 0.02-0.2% of sodium pyrophosphate, 0.05-0.5% of sodium lactate, 0.05-0.1% of edible salt, 5-60% of water and 0.01-0.1% of essence. The yoghourt non-dairy cream provided by the invention is prepared from a self-made yoghourt base material, adopts non-hydrogenated grease and has no additional protein cream system, so that the yoghourt non-hydrogenated non-dairy cream has good operability of the non-dairy cream and the flavor and taste of the yoghourt.
Description
Technical Field
The invention relates to the technical field of cream products, in particular to yoghourt non-dairy cream and a preparation method thereof.
Background
With the improvement of living standard and the development of baking technology, the pursuit of consumers for the nutritive value, flavor and taste of cream is more and more critical, and the pursuit is no longer satisfied with the cream which is common in the market at present.
Among a plurality of dairy products, the yoghourt is the fastest growing variety in the dairy products in China, is always popular with consumers, is rich in nutrition, contains lactic acid bacteria and has a health-care effect. However, the pH of the yoghurt is low, the protein can be coagulated and denatured in the environment with low pH, and the yoghurt powder are directly added into cream for frothing, so that the coagulation of the cream is caused, the operating performance of the cream is reduced, and the use of the yoghurt has certain limitation.
The non-dairy cream has good mouthfeel, stability and shape retention, can be used as a pre-whipped product in foods such as birthday cakes, bread sandwich, mousse cakes and the like, and is widely used in the field of baking at present. Therefore, the invention aims to provide the yoghourt non-dairy cream.
Disclosure of Invention
The invention provides a yoghourt non-dairy cream and a preparation method thereof, aiming at the defects of the prior art, the yoghourt non-dairy cream is prepared by taking a self-made yoghourt base material as a raw material, and non-hydrogenated grease and no external protein cream system are adopted, so that the yoghourt non-hydrogenated non-dairy cream has good operability of the non-dairy cream and the flavor and taste of yoghourt.
In order to achieve the purpose, the invention adopts the following technical scheme:
the invention provides a yoghourt non-dairy cream which comprises the following raw materials in percentage by weight: 5-60% of self-made yoghourt base material, 10-25% of non-hydrogenated vegetable oil, 3-25% of sugar, 0.02-0.5% of sodium stearoyl lactylate, 0.02-0.5% of propylene glycol fatty acid ester, 0.05-0.5% of sucrose fatty acid ester and mono, 0.05-1% of diglycerol fatty acid ester, 0.05-0.5% of polyoxyethylene (20) sorbitan monooleate, 0.02-0.5% of polyglycerol ester, 0.02-1% of lactic acid monoglyceride, 0.01-0.1% of carrageenan, 0.05-0.8% of microcrystalline cellulose, 0.05-1% of hydroxypropyl methyl cellulose, 0.01-0.1% of xanthan gum, 0.01-0.1% of locust bean gum, 0.01-0.5% of gelatin, 0.02-0.2% of dipotassium hydrogen phosphate, 0.02-0.2% of sodium pyrophosphate, 0.05-0.5% of sodium lactate, 0.05-0.1% of edible salt, 5-60% of water and 0.01-0.1% of essence.
Further, the preparation method of the self-made yoghourt base material comprises the following steps: UHT treatment is carried out on the whole milk, then 0.01-0.05% of strains are inoculated under the aseptic condition, and constant temperature fermentation is carried out.
Further, the fermentation temperature is 40-45 ℃ and the fermentation time is 8-24 h.
Further, the pH of the self-made yoghourt base material is 4.5-5.0, and the self-made yoghourt base material is stored at the temperature of 0-5 ℃.
Further, the strain is one or more of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus casei, bifidobacterium longum, bifidobacterium breve, lactobacillus rhamnosus, lactobacillus plantarum, lactococcus lactis subsp cremoris, lactococcus lactis diacetyl subsp, lactococcus lactis subsp lactis, leuconostoc mesenteroides subsp mesenterium and lactobacillus gasseri.
Further, the sugar is selected from one or more of white granulated sugar, glucose and glucose syrup.
The second aspect of the invention provides a preparation method of the yoghourt non-dairy cream, which comprises the following steps:
step one, adding an acidity regulator and the sugar into the self-made yoghourt base material, and then heating to 60-65 ℃ to prepare a water phase mixture;
melting non-hydrogenated vegetable oil, heating to 60-65 ℃, adding the sodium stearyl lactate, the propylene glycol fatty acid ester, the sucrose fatty acid, the mono-diglycerol fatty acid ester, the polyoxyethylene (20) sorbitan monooleate, the polyglycerol ester, the lactic acid monoglyceride, the carrageenan, the microcrystalline cellulose, the hydroxypropyl methyl cellulose, the xanthan gum, the locust bean gum, the gelatin, the dipotassium hydrogen phosphate, the sodium pyrophosphate, the sodium lactate, the edible salt and the essence, stirring and dispersing uniformly to obtain an oil phase mixture;
adding the oil phase mixture into the water phase mixture, and uniformly stirring to obtain an emulsion; preheating the emulsion to 80 ℃, then sterilizing for 30-45min at 63-67 ℃, then homogenizing, canning and freezing and storing.
Further, before the self-made yoghourt base material is used, the self-made yoghourt base material needs to be stirred uniformly to be demulsified, so that the base material is completely uniform and consistent, and then the water phase is added.
Further, the process parameters of the homogenization in the third step are as follows: the first-stage homogenizing pressure is 50-450bar, and the second-stage homogenizing pressure is 10-50 bar; stirring at 0-10 deg.C for 0.5-1 hr.
Further, the pH of the aqueous phase mixture in the first step is 5.8-6.8; in the third step, before filling, the pH value of the yoghourt non-dairy cream is 6.0-7.0.
By adopting the technical scheme, compared with the prior art, the invention has the following technical effects:
the yoghourt non-dairy cream provided by the invention is prepared from a self-made yoghourt base material, adopts non-hydrogenated grease and has no additional protein cream system, so that the yoghourt non-hydrogenated non-dairy cream has good operability of the non-dairy cream and the flavor and taste of the yoghourt.
Detailed Description
The invention provides yoghourt non-dairy cream and a preparation method thereof, wherein the yoghourt non-dairy cream is prepared from the following raw materials in percentage by weight: 5-60% of self-made yoghourt base material, 10-25% of non-hydrogenated vegetable oil, 3-25% of sugar, 0.02-0.5% of sodium stearoyl lactylate, 0.02-0.5% of propylene glycol fatty acid ester, 0.05-0.5% of sucrose fatty acid ester and mono, 0.05-1% of diglycerol fatty acid ester, 0.05-0.5% of polyoxyethylene (20) sorbitan monooleate, 0.02-0.5% of polyglycerol ester, 0.02-1% of lactic acid monoglyceride, 0.01-0.1% of carrageenan, 0.05-0.8% of microcrystalline cellulose, 0.05-1% of hydroxypropyl methyl cellulose, 0.01-0.1% of xanthan gum, 0.01-0.1% of locust bean gum, 0.01-0.5% of gelatin, 0.02-0.2% of dipotassium hydrogen phosphate, 0.02-0.2% of sodium pyrophosphate, 0.05-0.5% of sodium lactate, 0.05-0.1% of edible salt, 5-60% of water and 0.01-0.1% of essence.
In a preferred embodiment, the preparation method of the self-made yoghourt base material comprises the following steps: UHT treatment is carried out on the whole milk, then 0.01-0.05% of strains are inoculated under the aseptic condition, and constant temperature fermentation is carried out.
In a preferred embodiment, the fermentation temperature is 40-45 ℃ and the fermentation time is 8-24 h.
In a preferred embodiment, the pH of the self-made yogurt base is 4.5-5.0 and it is stored at 0-5 ℃.
In a preferred embodiment, the strain is one or more of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus casei, bifidobacterium longum, bifidobacterium breve, lactobacillus rhamnosus, lactobacillus plantarum, lactococcus lactis subsp.
In a preferred embodiment, the sugar is selected from one or more of white granulated sugar, glucose and glucose syrup.
The present invention will be described in detail and specifically with reference to the following examples to facilitate better understanding of the present invention, but the following examples do not limit the scope of the present invention.
Example 1
The embodiment provides yoghourt non-dairy cream which is prepared from the following raw materials in percentage by weight: 5% of self-made yoghourt base material, 25% of non-hydrogenated vegetable oil, 15% of white granulated sugar, 8% of glucose, 0.4% of sodium stearyl lactate, 0.45% of propylene glycol fatty acid ester, 0.38% of sucrose fatty acid ester, 0.8% of mono-diglycerol fatty acid ester, 0.4% of polyoxyethylene (20) sorbitan monooleate, 0.46% of polyglycerol ester, 0.7% of lactic acid monoglyceride, 0.09% of carrageenan, 0.05% of microcrystalline cellulose, 0.08% of hydroxypropyl methyl cellulose, 0.09% of xanthan gum, 0.01% of locust bean gum, 0.4% of gelatin, 0.18% of dipotassium hydrogen phosphate, 0.18% of sodium pyrophosphate, 0.36% of sodium lactate, 0.1% of edible salt, 0.09% of essence and the balance of.
The preparation method of the self-made yoghourt base material comprises the following steps: UHT treating whole milk, inoculating 0.5% of Lactobacillus gasseri, lactococcus lactis, milk fat subspecies and Lactobacillus plantarum under aseptic condition, fermenting at constant temperature of 40-45 deg.C for 8-24 hr until pH of the yogurt base material is 4.5-5.0, and storing at 0-5 deg.C.
Example 2
The embodiment provides yoghourt non-dairy cream which is prepared from the following raw materials in percentage by weight: 30% of self-made yoghourt base material, 22% of non-hydrogenated vegetable oil, 8% of white granulated sugar, 5% of glucose syrup, 0.5% of sodium stearyl lactate, 0.02% of propylene glycol fatty acid ester, 0.5% of sucrose fatty acid ester, 0.05% of mono-diglycerol fatty acid ester, 0.4% of polyoxyethylene (20) sorbitan monooleate, 0.5% of polyglycerol ester, 0.02% of lactic acid monoglyceride, 0.1% of carrageenan, 0.8% of microcrystalline cellulose, 0.05% of hydroxypropyl methyl cellulose, 0.1% of xanthan gum, 0.01% of locust bean gum, 0.01% of gelatin, 0.2% of dipotassium hydrogen phosphate, 0.1% of sodium pyrophosphate, 0.4% of sodium lactate, 0.3% of edible salt, 0.1% of essence and the balance.
The preparation method of the self-made yoghourt base material comprises the following steps: UHT treating whole milk, inoculating 0.02% Lactobacillus bulgaricus, Streptococcus thermophilus and Lactobacillus casei under aseptic condition, fermenting at constant temperature of 40-45 deg.C for 8-24 hr until pH of the self-made yogurt base material is 4.5-5.0, and storing at 0-5 deg.C.
Example 3
The embodiment provides yoghourt non-dairy cream which is prepared from the following raw materials in percentage by weight: 60% of self-made yoghourt base material, 15% of non-hydrogenated vegetable oil, 4% of glucose, 3% of glucose syrup, 1% of sorbitol, 0.02% of sodium stearyl lactate, 0.02% of propylene glycol fatty acid ester, 0.5% of sucrose fatty acid ester, 1% of mono-diglycerol fatty acid ester, 0.05% of polyoxyethylene (20) sorbitan monooleate, 0.02% of polyglycerol ester, 1% of lactic acid monoglyceride, 0.1% of carrageenan, 0.05% of microcrystalline cellulose, 1% of hydroxypropyl methyl cellulose, 0.01% of xanthan gum, 0.1% of locust bean gum, 0.5% of gelatin, 0.2% of dipotassium hydrogen phosphate, 0.02% of sodium pyrophosphate, 0.5% of sodium lactate, 0.09% of edible salt, 0.09% of essence and the balance of water replenishing.
The preparation method of the self-made yoghourt base material comprises the following steps: UHT treating whole milk, inoculating 0.01% of rhamnose bacillus, Bifidobacterium longum and Lactobacillus casei under aseptic condition, fermenting at constant temperature of 40-45 deg.C for 8-24 hr until pH of the yogurt base material is 4.5-5.0, and storing at 0-5 deg.C.
Example 4
The embodiment provides a preparation method of the yoghourt non-dairy cream in the first to third embodiments, which comprises the following steps:
step one, stirring the self-made yoghourt base material uniformly to demulsify, adding an acidity regulator and sugar, and then heating to 60-65 ℃ to prepare a water phase mixture with the pH value of 5.8-6.8;
melting non-hydrogenated vegetable oil, heating to 60-65 ℃, adding sodium stearyl lactate, propylene glycol fatty acid ester, sucrose fatty acid, mono-diglycerol fatty acid ester, polyoxyethylene (20) sorbitan monooleate, polyglycerol ester, lactic acid monoglyceride, carrageenan, microcrystalline cellulose, hydroxypropyl methyl cellulose, xanthan gum, locust bean gum, gelatin, dipotassium hydrogen phosphate, sodium pyrophosphate, sodium lactate, edible salt and essence, and uniformly stirring and dispersing to obtain an oil phase mixture;
step three, adding the oil phase mixture into the water phase mixture, and uniformly stirring to obtain an emulsion; preheating the emulsion to 80 deg.C, sterilizing at 63-67 deg.C for 30-45min, homogenizing, controlling pH of butter to 6.0-7.0, canning, and freezing.
Wherein, the process parameters of the homogenization in the third step are as follows: the first-stage homogenizing pressure is 50-450bar, and the second-stage homogenizing pressure is 10-50 bar; stirring at 0-10 deg.C for 0.5-1 hr.
Product performance testing
The freeze-thaw stability, whipping performance and flavor impact evaluation of the yogurt creams prepared in the above examples 1-3 were tested, and the specific experimental results are shown in the following table:
the embodiments of the present invention have been described in detail, but the embodiments are merely examples, and the present invention is not limited to the embodiments described above. Any equivalent modifications and substitutions to those skilled in the art are also within the scope of the present invention. Accordingly, equivalent changes and modifications made without departing from the spirit and scope of the present invention should be covered by the present invention.
Claims (10)
1. The yoghourt non-dairy cream is characterized by comprising the following raw materials in percentage by weight: 5-60% of self-made yoghourt base material, 10-25% of non-hydrogenated vegetable oil, 3-25% of sugar, 0.02-0.5% of sodium stearoyl lactylate, 0.02-0.5% of propylene glycol fatty acid ester, 0.05-0.5% of sucrose fatty acid ester and mono, 0.05-1% of diglycerol fatty acid ester, 0.05-0.5% of polyoxyethylene (20) sorbitan monooleate, 0.02-0.5% of polyglycerol ester, 0.02-1% of lactic acid monoglyceride, 0.01-0.1% of carrageenan, 0.05-0.8% of microcrystalline cellulose, 0.05-1% of hydroxypropyl methyl cellulose, 0.01-0.1% of xanthan gum, 0.01-0.1% of locust bean gum, 0.01-0.5% of gelatin, 0.02-0.2% of dipotassium hydrogen phosphate, 0.02-0.2% of sodium pyrophosphate, 0.05-0.5% of sodium lactate, 0.05-0.1% of edible salt, 5-60% of water and 0.01-0.1% of essence.
2. The yoghourt non-dairy cream as claimed in claim 1, wherein the preparation method of the self-made yoghourt base material comprises the following steps: UHT treatment is carried out on the whole milk, then 0.01-0.05% of strains are inoculated under the aseptic condition, and constant temperature fermentation is carried out.
3. The yoghurt non-dairy cream of claim 2, wherein the fermentation temperature is 40-45 ℃ and the fermentation time is 8-24 h.
4. The yogurt non-dairy cream of claim 2, wherein the homemade yogurt base has a pH of 4.5-5.0 and is stored at 0-5 ℃.
5. The yoghurt non-dairy creamer cream according to claim 2, wherein the strain is one or more of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus casei, bifidobacterium longum, bifidobacterium breve, lactobacillus rhamnosus, lactobacillus plantarum, lactococcus lactis cremoris, lactococcus lactis diacetyl subspecies, lactococcus lactis subspecies lactis, leuconostoc mesenteroides, lactobacillus gasseri.
6. The yoghurt non-dairy cream as claimed in claim 1, wherein the sugar is selected from one or more of white granulated sugar, glucose and glucose syrup.
7. A method for preparing the yoghourt non-dairy cream as claimed in any one of claims 1 to 6, which comprises the following steps:
step one, adding acidity regulator (one or two of sodium lactate and sodium pyrophosphate), water and sugar into the self-made yoghourt base material, and then heating to 60-65 ℃ to prepare a water phase mixture;
melting non-hydrogenated vegetable oil, heating to 60-65 ℃, adding the sodium stearyl lactate, the propylene glycol fatty acid ester, the sucrose fatty acid, the mono-diglycerol fatty acid ester, the polyoxyethylene (20) sorbitan monooleate, the polyglycerol ester, the lactic acid monoglyceride, the carrageenan, the microcrystalline cellulose, the hydroxypropyl methyl cellulose, the xanthan gum, the locust bean gum, the gelatin, the dipotassium hydrogen phosphate, the sodium pyrophosphate, the sodium lactate, the edible salt and the essence, stirring and dispersing uniformly to obtain an oil phase mixture;
adding the oil phase mixture into the water phase mixture, and uniformly stirring to obtain an emulsion; preheating the water phase and oil phase mixed emulsion to 65 ℃, then sterilizing for 30-45min at 63-67 ℃, then homogenizing, canning and freezing for storage.
8. The method for preparing yoghourt non-dairy cream according to claim 7, wherein the self-made yoghourt base material in the step one is stirred uniformly before use, and then the water phase is added after the base material is completely uniform.
9. The preparation method of the yoghourt non-dairy cream as claimed in claim 7, wherein the process parameters of the homogenization in the third step are as follows: the first-stage homogenizing pressure is 50-450bar, and the second-stage homogenizing pressure is 10-50 bar; stirring at 0-10 deg.C for 0.5-1 hr.
10. The method for preparing yoghourt non-dairy creamer according to claim 7, wherein the pH of the aqueous phase mixture in step one is 5.8-6.8; in the third step, before filling, the pH value of the yoghourt non-dairy cream is 6.0-7.0.
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| CN112868808A (en) * | 2021-02-05 | 2021-06-01 | 明富（上海）健康科技有限公司 | Processing method of fermented sour cream capable of being stored at normal temperature and whipped |
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