CN113575680B - Low-fat low-lactose composite yoghurt and preparation method thereof - Google Patents
Low-fat low-lactose composite yoghurt and preparation method thereof Download PDFInfo
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- 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 claims 1
- 239000003795 chemical substances by application Substances 0.000 claims 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 abstract description 35
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Classifications
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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
- A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
- A23C9/1206—Lactose hydrolysing enzymes, e.g. lactase, beta-galactosidase
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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
- A23C3/00—Preservation of milk or milk preparations
- A23C3/08—Preservation of milk or milk preparations by addition of preservatives
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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
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
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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
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
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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
- A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
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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
- A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/175—Rhamnosus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/531—Lactis
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Dairy Products (AREA)
Abstract
The invention provides a low-fat low-lactose composite yoghurt and a preparation method thereof. The preparation method comprises the steps of carrying out enzymolysis by using unsterilized lactase after sterilization and before fermentation, wherein the raw material of the yoghurt comprises 0.04-0.06% of acidity regulator and 0.0005-0.0015% of bacteriocin by taking the total weight of the raw material of the yoghurt as 100%, and is used for inhibiting mixed bacteria in the lactase. The invention also provides the low-fat low-lactose composite yoghurt which is prepared by the preparation method. The preparation method provided by the invention can effectively reduce the lactose content of the yoghourt product and avoid the deterioration of the product, and the prepared low-fat and low-lactose composite yoghourt has better stability and good flavor and taste.
Description
Technical Field
The invention relates to the field of food processing, in particular to a low-fat and low-lactose composite yoghurt and a preparation method thereof.
Background
Obesity is one of three diseases which are harmful to human health, and meanwhile, a part of people are lactose intolerance people, and non-infectious diarrhea caused by the fact that milk or lactose in cow milk cannot be completely digested and decomposed due to the fact that lactase is lacking in the human body, is also called lactase deficiency, the lactase deficiency is a widely existing worldwide problem, and the occurrence rate of far east people is high, so that normal life of people is seriously affected. Therefore, low lactose and low fat tides have been a trend, and yoghurt containing a large amount of beneficial active bacteria is one of ideal food for modern people with both nutrition and health care functions. Therefore, developing a low-fat and low-lactose composite yoghurt will lead market trend.
The fat content of the traditional yoghurt product is generally between 2.7% and 3.2%, the fat in the yoghurt is an important component for maintaining the texture and taste of the yoghurt, and the low-fat yoghurt has sandy texture, coarse taste and whey separation and layering phenomena due to low solid content, and lacks the characteristics of smoothness, fineness and the like of the yoghurt. Thus, there is an urgent need for a method of improving the texture and mouthfeel of low-fat, low-lactose yogurt while simultaneously reducing lactose content in the yogurt.
Disclosure of Invention
In order to solve the problems, the invention aims to provide the low-fat low-lactose composite yoghurt and a preparation method thereof. According to the preparation method, lactase is added for enzymolysis, and the acidity regulator and bacteriocin are added, so that the lactose content of the yoghourt product can be effectively reduced, the deterioration of the product can be avoided, and the low-fat low-lactose composite yoghourt with good stability and flavor and taste can be obtained.
In order to achieve the aim, the invention provides a preparation method of low-fat and low-lactose composite yoghurt, which comprises the steps of carrying out enzymolysis by using unsterilized lactase after sterilization and before fermentation, wherein the yoghurt raw material comprises 0.04-0.06% of acidity regulator and 0.0005-0.0015% of bacteriocin by taking the total weight of the yoghurt raw material as 100% and is used for inhibiting mixed bacteria in the lactase.
In the preparation method, the unsterilized lactase is adopted for enzymolysis, so that the lactose content in the yoghurt product can be effectively reduced, and the consumption requirement of lactose intolerant people can be met. Because lactase is not sterilized before being added and is added after sterilization in the preparation process of the yoghurt, and the lactase is not subjected to high-temperature sterilization after being added, the lactase activity in the yoghurt product is retained, lactose in the product can be continuously decomposed after the yoghurt product is filled, and the product is kept in a low lactose state. The activity of the lactase which is filtered by the prior membrane treatment is generally 85 percent of that of the enzyme which is not filtered by the membrane, and the lactase has higher cost and is generally economical for industrial production. In contrast, the unsterilized lactase adopted by the invention has higher enzyme activity, saves cost and is suitable for industrial production.
In the preparation method, bacteriocin has antibacterial effect, can reduce the activity of mixed bacteria brought by unsterilized lactase, and can avoid the deterioration of the yogurt product caused by mixed bacteria pollution. In a specific embodiment, the bacteriocin is added into the raw material of the yoghurt in an amount which can play a role in inhibiting the mixed bacteria in the lactase on the premise of ensuring that the activity of the starter is not affected.
In the preparation method, the acidity regulator is matched with the bacteriocin, so that the phenomenon that excessive bacteriocin is singly used to inhibit the activity of the starter can be avoided, the acidity of the raw material of the yoghurt can be synergistically regulated, the cell membrane of the mixed bacteria is destroyed, and the mixed bacteria can be effectively inhibited.
The bacteriocin adopted by the invention can also inhibit the reproduction of lactic acid bacteria, reduce the generation of acidification after yoghurt and reduce the sterilization temperature and the heat treatment time in the yoghurt preparation process. The bacteriocin has strong thermal stability under acidic condition, can be taken as a polypeptide, can be acidolyzed and digested by human body, is harmless to the human body and has no cross resistance with other antibiotics, and has no side effect on the flavor and taste of the product such as color, aroma and taste.
In the above preparation method, preferably, the yogurt raw material comprises 0.05% of acidity regulator and 0.001% of bacteriocin based on 100% of the total weight of the yogurt raw material.
In the preparation method, the stability of the yoghurt product can be improved by adding the whey protein and the compound stabilizer. Preferably, the yoghurt raw materials comprise, based on 100% of the total weight of the yoghurt raw materials: 0.05-1% of compound stabilizer, 0.5-0.8% of concentrated whey protein, 700-1000NLU/L of unsterilized lactase and the balance of standardized milk.
In the above preparation method, preferably, the yogurt raw material further comprises 1.5-3.5% of sugar based on 100% of the total weight of the yogurt raw material. In particular embodiments, white granulated sugar may be used as the sugar.
In the preparation method, the compound stabilizer comprising pectin and starch is added, so that the problems of low viscosity, coarse mouthfeel, whey precipitation and the like caused by low fat content of the yoghurt can be avoided. The dosage of pectin and starch is controlled within a reasonable proportioning range, and the system stability of the low-fat and low-lactose composite yoghurt can be further improved, the taste of the yoghurt is improved, and the phenomenon of precipitation and layering of whey is improved. Preferably, the compound stabilizer comprises pectin and starch in a mass ratio of 1:3-1:6; more preferably, the compound stabilizer comprises 0.02-0.15% of pectin and 0.06-0.09% of starch based on 100% of the total weight of the yoghurt raw material.
In particular embodiments of the invention, the starch may comprise physically modified starch and/or chemical starch. Preferably, the chemical starch comprises hydroxypropyl distarch phosphate and/or acetylated starch.
In particular embodiments of the present invention, the acidity regulator may comprise one or a combination of two or more of lactic acid, citric acid, malic acid and tartaric acid.
In particular embodiments of the present invention, the starter employed for fermentation may be one or a combination of two or more probiotics. Preferably, the starter comprises one or a combination of more than two of streptococcus thermophilus, lactobacillus bulgaricus, bifidobacterium lactis, lactobacillus acidophilus, lactobacillus plantarum and lactobacillus rhamnosus.
In the above preparation method, preferably, the weight of the starter accounts for 0.002% of the total weight of the yogurt raw material.
In a specific embodiment of the invention, the fat content of the standardized milk is preferably less than or equal to 1%. In some embodiments, if the fat content of the raw milk is higher than 1%, the standardized milk may be obtained by standardized treatment of the raw milk, such as degreasing and hydrating the raw milk to obtain the standardized milk. The degreasing temperature can be controlled to 55-58 ℃, and correspondingly, the degreasing pressure can be controlled to 0.4-0.6bar; the hydration temperature can be controlled to 55-60 ℃, and correspondingly, the hydration time can be controlled to 25-35min.
In a specific embodiment of the invention, the fat content of the raw milk is preferably below 1%. The raw milk can be fresh milk or reconstituted milk meeting the national raw milk acquisition standard GB6914, and preferably one of low-fat milk, full skimmed milk powder or partially skimmed milk powder.
In a specific embodiment of the present invention, the preparation method comprises: compounding, degassing, homogenizing, sterilizing, performing enzymolysis and fermentation to obtain the low-fat and low-lactose composite yoghurt.
In particular embodiments of the invention, the ingredients may include the operation of stirring the standardized milk, the compounding stabilizer, the concentrated whey protein, the acidity regulator, and the bacteriocin, and when the yogurt raw material contains sugar, the sugar is stirred with the standardized milk. The stirring temperature can be controlled to 50-55deg.C, stirring time can be controlled to 30-60min, and stirring speed can be controlled to 500-800rpm.
In a specific embodiment of the present invention, the temperature of the degassing may be controlled to 60-70 ℃, and the pressure of the degassing may be controlled to 18-20MPa.
In a specific embodiment of the present invention, the homogenizing pressure may be controlled to 30.+ -. 2/180.+ -. 5bar.
In a specific embodiment of the present invention, the sterilization temperature may be controlled to be 90-100 ℃, and the sterilization time may be controlled to be 280-320 seconds.
In the specific embodiment of the invention, the enzymolysis temperature can be controlled to be 35-40 ℃, and the enzymolysis time can be controlled to be 35-45min.
In a specific embodiment of the invention, the temperature of the fermentation may be controlled to be 40-43 ℃, typically until a pH of 4.5-4.6 is reached.
In a specific embodiment of the invention, the preparation method can further comprise the operations of filling and refrigerating after the fermentation is finished. The filling generally comprises stirring milk obtained by fermentation and then pumping the stirred milk into a buffer tank for filling. The temperature of the refrigeration is generally controlled to be 2-6 ℃, and the time of the refrigeration is generally controlled to be 12 hours.
According to a specific embodiment of the present invention, the preparation method of the low-fat low-lactose composite yoghurt may comprise:
1. degreasing standardization: degreasing raw milk at 55-58 ℃ and 0.4-0.6bar to obtain skimmed milk powder; and hydrating the defatted milk powder at 55-60deg.C for 25-35min to obtain defatted standardized milk.
2. And (3) batching and degassing: adding sugar, concentrated whey protein, compound stabilizer, acidity regulator, bacteriocin into standardized milk, mixing, circulating and stirring at 50-55deg.C for 30-60min at 500-800rpm to obtain base material; then the base material is degassed at 60-70 ℃ and 18-20MPa.
3. Homogenizing and sterilizing: homogenizing the degassed base stock at a pressure of 30+ -2/180+ -5 bar; sterilizing the homogenized base material at 90-100deg.C for 280-320s.
4. And (3) enzymolysis and fermentation: cooling the sterilized base material to 35-40 ℃, and adding lactase for enzymolysis for 35-45 minutes; then heating to 40-43 ℃, adding a starter until the pH value is 4.5-4.6, and ending the fermentation to obtain the yoghurt.
5. Canning and refrigerating: stirring the fermented yoghourt, pumping the stirred yoghourt into a buffer tank for filling, and refrigerating the yoghourt at the temperature of 2-6 ℃ for after-ripening for 12 hours to obtain low-fat and low-lactose composite yoghourt;
the preparation method comprises the following steps of: 1.5 to 3.5 percent of sugar, 0.5 to 0.8 percent of concentrated whey protein, 0.05 to 1 percent of compound stabilizer (comprising pectin and starch), 0.04 to 0.06 percent of acidity regulator, 0.0005 to 0.0015 percent of bacteriocin, 700 to 1000NLU/L of non-sterilized lactase, 0.002 percent of starter and the balance of standardized milk.
The yoghurt raw materials used in the invention are all available commercially and meet the requirements of relevant quality standards. The low-fat and low-lactose composite yoghurt prepared by the invention also meets the requirements of relevant quality standards, such as sanitation indexes, physicochemical indexes and the like.
The packaging form of the yoghurt can be used for packaging the yoghurt, which is common in the market at present. Such as glass bottle packaging, cup packaging, etc.
In addition to the above description, more specific operations of processes such as batching, degassing, homogenizing, sterilizing, etc., which are not specifically mentioned in the preparation method of the present invention, and the equipment used may employ conventional equipment in the art.
The invention also provides the low-fat low-lactose composite yoghurt which is prepared by the preparation method.
The beneficial effects of the invention include:
1. according to the invention, lactase is added into the raw material of the yoghurt, so that the low-fat and low-lactose composite yoghurt product with low lactose content can be prepared. The yogurt product meets the requirements of people on the nutritional value of the yogurt, eliminates the worry of people who need to control lactose and fat intake, and meets the market development trend.
2. According to the preparation method provided by the invention, lactase is added after sterilization, high-temperature sterilization reprocessing is not performed on the lactase, unstable phenomena such as whey precipitation and the like caused by repeated high-temperature treatment of the yoghurt can be reduced, the final product can reach the index requirement of low lactose, the lactase can keep activity in the storage period of the product, the lactose content of the product is kept at a lower level, the energy consumption is reduced, the cost is saved, and the lactose decomposition effect of the lactase reaches the optimal state.
3. According to the preparation method provided by the invention, the acidity regulator and bacteriocin are added simultaneously, so that the acidity of the raw material of the yoghurt can be regulated on the basis of ensuring the normal activity of the starter, the mixed bacterial pollution caused by unsterilized lactase is avoided, and the product quality of the low-fat and low-lactose composite yoghurt is ensured. The addition of bacteriocin can also inhibit the reproduction of lactobacillus and the post-acidification of the yoghurt, reduce the heat treatment temperature and time in the yoghurt preparation process and save energy consumption.
4. According to the preparation method provided by the invention, pectin and starch are added and the proportion of the pectin and the starch is controlled, so that the obtained yoghurt product is high in stability and good in taste, and the phenomenon of whey precipitation and layering does not occur in the storage period.
Detailed Description
The technical solution of the present invention will be described in detail below for a clearer understanding of technical features, objects and advantageous effects of the present invention, but should not be construed as limiting the scope of the present invention.
In the following examples, the method for detecting lactose is a high performance liquid chromatography of the first method of GB5413.5-2010, the lactose content of the base material before enzymolysis and the lactose content of the base material after enzymolysis are detected, and the ratio is made to obtain the lactose hydrolysis degree. Lactose limit the lactose-free content specified in Table C.1 of GB28050-2011 is less than or equal to 0.5g/100ml.
Example 1
The embodiment provides a preparation method of low-fat low-lactose composite yoghurt. Based on 1000g of total weight of the raw materials of the yoghurt, the raw materials of the yoghurt used in the preparation method are as follows:
20g of white granulated sugar, 5g of concentrated whey protein, 0.8g of compound stabilizer (comprising 0.2g of pectin and 0.6g of starch), 0.5g of lactic acid, 0.01g of bacteriocin, 700NLU/L of unsterilized lactase, 0.02g of starter (comprising 0.01g of streptococcus thermophilus and 0.01g of lactobacillus bulgaricus) and the balance of standardized milk.
The preparation method comprises the following steps:
1. degreasing standardization: defatting whole fresh milk at 56 deg.C and 0.5bar with a centrifuge to obtain defatted milk powder; and hydrating the skimmed milk powder at 58 ℃ for 30min to obtain standardized milk.
2. And (3) batching and degassing: adding white granulated sugar, concentrated whey protein, stabilizer, lactic acid and bacteriocin into standardized milk, mixing, circulating and stirring at 53 ℃ for 45min at 650rpm to obtain base material; the base material was degassed at 65℃and 19 MPa.
3. Homogenizing and sterilizing: feeding the degassed base stock into a homogenizing system, and homogenizing at a pressure of 30/180 bar; then sent into a sterilization system to be sterilized at 95 ℃ for 300s.
4. And (3) enzymolysis and fermentation: cooling the sterilized base material to 38 ℃, adding lactase for enzymolysis for 35 minutes, wherein the hydrolysis degree of lactose reaches 70% after enzymolysis, and the limit of low lactose is declared; then heating to 40 ℃, adding a starter until the pH value is 4.5, and ending the fermentation to obtain the yoghurt.
5. Canning and refrigerating: stirring the fermented yoghourt, pumping the yoghourt into a buffer tank for filling, and refrigerating and after-ripening for 12 hours at the temperature of 2-6 ℃ to obtain the low-fat and low-lactose composite yoghourt product.
Example 2
The embodiment provides a preparation method of low-fat low-lactose composite yoghurt. Based on 1000g of total weight of the raw materials of the yoghurt, the raw materials of the yoghurt used in the preparation method are as follows:
25g of white granulated sugar, 6g of concentrated whey protein, 4.8g of compound stabilizer (comprising 0.8g of pectin and 4g of starch), 0.5g of lactic acid, 0.01g of bacteriocin, 800NLU/L of unsterilized lactase, 0.02g of starter (comprising 0.01g of streptococcus thermophilus and 0.01g of lactobacillus bulgaricus) and the balance of standardized milk.
The preparation method comprises the following steps:
1. degreasing standardization: defatting whole fresh milk at 56 deg.C and 0.5bar with a centrifuge to obtain defatted milk powder; and hydrating the skimmed milk powder at 58 ℃ for 30min to obtain standardized milk.
2. And (3) batching and degassing: adding white granulated sugar, concentrated whey protein, stabilizer, lactic acid and bacteriocin into standardized milk, mixing, circulating and stirring at 53 ℃ for 45min at 650rpm to obtain base material; the base material was degassed at 65℃and 19 MPa.
3. Homogenizing and sterilizing: feeding the degassed base stock into a homogenizing system, and homogenizing at a pressure of 30/180 bar; and then the homogenized base material is sent into a sterilization system to be sterilized for 300s at 95 ℃.
4. And (3) enzymolysis and fermentation: cooling the sterilized base material to 35 ℃, adding lactase for enzymolysis for 40 minutes, wherein the lactose hydrolysis degree reaches 85%; then heating to 41 ℃, adding a starter until the pH value is 4.52, and ending the fermentation to obtain the yoghurt.
5. Canning and refrigerating: stirring the fermented yoghourt, pumping the yoghourt into a buffer tank for filling, and refrigerating and after-ripening for 12 hours at the temperature of 2-6 ℃ to obtain the low-fat and low-lactose composite yoghourt product.
Example 3
The embodiment provides a preparation method of low-fat low-lactose composite yoghurt. Based on 1000g of total weight of the raw materials of the yoghurt, the raw materials of the yoghurt used in the preparation method are as follows:
30g of white granulated sugar, 7g of concentrated whey protein, 6.2g of compound stabilizer (comprising 1.2g of pectin and 5g of starch), 0.5g of lactic acid, 0.01g of bacteriocin, 0.02g of 900NLU/L of unsterilized lactase, 0.01g of starter (comprising 0.01g of streptococcus thermophilus and 0.01g of lactobacillus bulgaricus) and the balance of standardized milk.
The preparation method comprises the following steps:
1. degreasing standardization: defatting whole fresh milk at 56 deg.C and 0.5bar with a centrifuge to obtain defatted milk powder; and hydrating the skimmed milk powder at 58 ℃ for 30min to obtain standardized milk.
2. And (3) batching and degassing: adding white granulated sugar, concentrated whey protein, stabilizer, lactic acid and bacteriocin into standardized milk, mixing, circulating and stirring at 53 ℃ for 45min at 650rpm to obtain base material; the base material was degassed at 65℃and 19 MPa.
3. Homogenizing and sterilizing: feeding the degassed base stock into a homogenizing system, and homogenizing at a pressure of 30/180 bar; and then the homogenized base material is sent into a sterilization system to be sterilized for 300s at 95 ℃.
4. And (3) enzymolysis and fermentation: cooling the sterilized base material to 38 ℃, adding lactase for enzymolysis for 42 minutes, wherein the lactose hydrolysis degree reaches 88%; then heating to 42 ℃, adding a starter until the pH value is 4.55, and ending the fermentation to obtain the yoghurt.
5. Canning and refrigerating: stirring the fermented yoghourt, pumping the yoghourt into a buffer tank for filling, and refrigerating and after-ripening for 12 hours at the temperature of 2-6 ℃ to obtain the low-fat and low-lactose composite yoghourt product.
Example 4
The embodiment provides a preparation method of low-fat low-lactose composite yoghurt. Based on 1000g of total weight of the raw materials of the yoghurt, the raw materials of the yoghurt used in the preparation method are as follows: 35g of white granulated sugar, 8g of concentrated whey protein, 9.5g of compound stabilizer (comprising 1.5g of pectin and 8g of starch), 0.5g of lactic acid, 0.01g of bacteriocin, 1000NLU/L of unsterilized lactase, 0.02g of starter (comprising 0.01g of streptococcus thermophilus and 0.01g of lactobacillus bulgaricus) and the balance of standardized milk.
The preparation method comprises the following steps:
1. degreasing standardization: defatting whole fresh milk at 56 deg.C and 0.5bar with a centrifuge to obtain defatted milk powder; and hydrating the skimmed milk powder at 58 ℃ for 30min to obtain standardized milk.
2. And (3) batching and degassing: adding white granulated sugar, concentrated whey protein, stabilizer, lactic acid and bacteriocin into standardized milk, mixing, circulating and stirring at 53 ℃ for 45min at 650rpm to obtain base material; the base material was degassed at 65℃and 19 MPa.
3. Homogenizing and sterilizing: feeding the degassed base stock into a homogenizing system, and homogenizing at a pressure of 30/180 bar; and then the homogenized base material is sent into a sterilization system to be sterilized for 300s at 95 ℃.
4. And (3) enzymolysis and fermentation: cooling the sterilized base material to 40 ℃, adding lactase for enzymolysis for 45 minutes, wherein the lactose hydrolysis degree reaches 92%; then heating to 43 ℃, adding a starter until the pH value is 4.58, and ending the fermentation to obtain the yoghurt.
5. Canning and refrigerating: stirring the fermented yoghourt, pumping the yoghourt into a buffer tank for filling, and refrigerating and after-ripening for 12 hours at the temperature of 2-6 ℃ to obtain the low-fat and low-lactose composite yoghourt product.
Comparative example 1
The comparative example provides a preparation method of low-fat low-lactose composite yoghurt. Based on 1000g of total weight of the raw materials of the yoghurt, the raw materials of the yoghurt used in the preparation method are as follows: 20g of white granulated sugar, 5g of concentrated whey protein, 0.8g of compound stabilizer (comprising 0.2g of pectin and 0.6g of starch), 700NLU/L of unsterilized lactase, 0.02g of starter (comprising 0.01g of streptococcus thermophilus and 0.01g of lactobacillus bulgaricus) and the balance of standardized milk. In this comparative example, no acidity regulator or bacteriocin was added to the yogurt raw material, as compared with the yogurt raw material used in example 1.
The specific steps and operating parameters of the preparation method are the same as those of the preparation method of example 1.
Comparative example 2
The comparative example provides a preparation method of low-fat low-lactose composite yoghurt. Based on 1000g of total weight of the raw materials of the yoghurt, the raw materials of the yoghurt used in the preparation method are as follows: 20g of white granulated sugar, 5g of concentrated whey protein, 0.8g of compound stabilizer (comprising 0.2g of pectin and 0.6g of starch), 0.5g of lactic acid, 700NLU/L of unsterilized lactase, 0.02g of starter (comprising 0.01g of streptococcus thermophilus and 0.01g of lactobacillus bulgaricus) and the balance of defatted standardized milk. In this comparative example, no bacteriocin was added to the yogurt raw material compared with the yogurt raw material used in example 1.
The specific steps and operating parameters of the preparation method are the same as those of the preparation method of example 1.
Comparative example 3
The comparative example provides a preparation method of low-fat low-lactose composite yoghurt. Based on 1000g of total weight of the raw materials of the yoghurt, the raw materials of the yoghurt used in the preparation method are as follows: 20g of white granulated sugar, 5g of concentrated whey protein, 0.8g of compound stabilizer (comprising 0.2g of pectin and 0.6g of starch), 0.01g of bacteriocin, 700NLU/L of unsterilized lactase, 0.02g of starter (comprising 0.01g of streptococcus thermophilus and 0.01g of lactobacillus bulgaricus) and the balance of defatted standardized milk. In this comparative example, no bacteriocin was added to the yogurt raw material compared with the yogurt raw material used in example 1.
The specific steps and operating parameters of the preparation method are the same as those of the preparation method of example 1.
Test example 1
The low-fat and low-lactose composite yogurt obtained in examples 1 to 4 and comparative examples 1 to 3 was subjected to taste and flavor evaluation experiments. The main sensory evaluation items include: tissue state (whether whey separation, viscosity, fineness, texture, etc.), color, flavor, taste, etc. The number of participants was 60, and the yogurt samples of examples 1-4 and comparative examples 1-3 were subjected to sensory evaluation, respectively. Table 1 shows the sensory evaluation criteria, and Table 2 shows the sensory evaluation results.
TABLE 1
TABLE 2
| Project | Tissue shapeState and color | Flavor of | Mouthfeel of the product | Total score |
| Example 1 | 28 | 37 | 38 | 93 |
| Example 2 | 29 | 38 | 38 | 95 |
| Example 3 | 27 | 38 | 39 | 94 |
| Example 4 | 28 | 36 | 38 | 92 |
| Comparative example 1 | 15 | 25 | 25 | 65 |
| Comparative example 2 | 18 | 26 | 26 | 70 |
| Comparative example 3 | 17 | 25 | 27 | 69 |
As can be seen from the sensory evaluation results of Table 2, the yogurt products of examples 1-4 are appreciated by most experimenters in terms of texture, color, flavor, and mouthfeel, and are appreciated and liked by consumers. In contrast, in comparative example 1, the mixed bacteria caused by lactase cannot be inhibited from entering the base material because the acidity regulator and bacteriocin are not added, so that the yogurt is deteriorated, a large amount of whey is separated out, and the yogurt has peculiar smell and is inconsistent in fragrance. Comparative example 2 was free of bacteriocin and comparative example 3 was free of acidity regulator, and the corresponding products showed whey precipitation and off-flavor during shelf life, respectively. The results show that the mixed bacteria brought by lactase can be effectively inhibited by adding the acidity regulator and the bacteriocin, and the stability and good taste of the product are ensured. However, if one or both of the acidity regulator and bacteriocin are added alone, the influence of the mixed bacteria on the quality and flavor and taste of the product cannot be suppressed.
Test example 2
The test example provides the effect of the composition of the compound stabilizer on the stability of the low-fat and low-lactose composite yoghurt. The raw material composition and the preparation process of the product used in this test example were the same as in example 1, except that the addition of pectin and starch were different. The yogurt products used for testing differ in the composition of the ingredients of the compounded stabilizer and the proportions between the ingredients. The stability of the yogurt product over shelf life was observed and recorded and the test results are summarized in table 3.
TABLE 3 Table 3
From the experimental results in table 3, it can be seen that when the mass ratio of pectin to starch used for preparing the yoghurt is in the range of 1:3-1:6, the corresponding product starts to slightly separate out whey after 21 days of storage and has a fine and thick mouthfeel. When the mass ratio of pectin to starch is higher or lower than the above range, the corresponding yogurt product has poor stability during shelf life or exhibits a rough, grainy mouthfeel. When pectin or starch is only added, the corresponding product has whey precipitation after storage for 7 days, and the product has loose tissue state after fermentation, which is not in accordance with the quality requirement of the low-fat and low-lactose composite yoghurt.
Test example 3
The test examples provide the effect of lactase treatment on lactose content in low-fat low-lactose composite yoghurt. The raw material composition and preparation procedure of the product used in this test example were the same as in example 1, except that the lactase treatment was different.
The yogurt products used for the tests differ in that the enzymatic hydrolysis is performed with non-sterilized lactase and sterilized lactase, respectively. The results of the lactose content test for each yoghurt product are summarized in table 4.
TABLE 4 Table 4
As can be seen from the results in Table 4, the average lactose content of the product of the enzymatic hydrolysis with the unsterilised lactase is 1.65g/100g. And the lactase after sterilization (enzyme deactivation for 20min at 95 ℃) is subjected to enzymolysis, so that the average lactose content of the obtained product is 1.86g/100g, and the lactose content is higher than the lactose content of the product. This result is produced because lactase has a reduced catalytic capacity for lactose content after sterilization, and a low degradation capacity for lactose, resulting in a higher final lactose content in the product. Therefore, the unsterilized lactase is adopted for enzymolysis, so that on one hand, the enzymolysis efficiency can be improved, the lactose content can be effectively reduced, and on the other hand, the energy consumption in the production process can be reduced, and the resources and the cost are saved.
The test example also adopts the sample to test the influence of the lactase treatment mode on the stability of the low-fat and low-lactose composite yoghurt. The results of the lactose content test for each product are summarized in table 5.
TABLE 5
From the test results in Table 5, it is clear that the yogurt product prepared with the unsterilized lactase starts to precipitate slightly lactose after 21 days of storage, and the product has a fine and thick taste. The product prepared by sterilized lactase begins to separate out whey after being stored for 7 days, has poor stability in shelf life and does not meet the quality requirement of low-fat and low-lactose composite yoghurt. Therefore, the method can effectively improve the stability of the product by adopting unsterilized lactase for enzymolysis in the preparation of the low-fat and low-lactose composite yoghurt.
Claims (19)
1. The preparation method of the low-fat and low-lactose composite yoghurt comprises the steps of carrying out enzymolysis by using unsterilized lactase after sterilization and before fermentation, wherein the yoghurt raw material comprises 0.04-0.06% of acidity regulator and 0.0005-0.001% of bacteriocin by taking the total weight of the yoghurt raw material as 100%, and is used for inhibiting mixed bacteria in the lactase;
the yoghurt comprises 0.05-1% of a compound stabilizer, wherein the compound stabilizer comprises 0.02-0.08% of pectin and 0.06-0.09% of starch, and the mass ratio of the pectin to the starch is 1:3-1:5;
based on 100 percent of the total weight of the yoghurt raw materials, the yoghurt raw materials comprise: the non-sterilized lactase is 700-1000NLU/L, the concentrated whey protein is 0.5-0.8%, and the milk balance is standardized.
2. The preparation method according to claim 1, wherein the content of the acidity regulator is 0.05%.
3. The method of preparing according to claim 1 or 2, wherein the yoghurt raw material further comprises sugar 1.5-3.5% based on 100% by weight of the total yoghurt raw material.
4. A production method according to claim 3, wherein the sugar comprises white sugar.
5. The method of claim 1, wherein the starch comprises physically modified starch and/or chemical starch.
6. The method of claim 5, wherein the chemical starch comprises hydroxypropyl distarch phosphate and/or acetylated starch.
7. The production method according to claim 1 or 2, wherein the acidity regulator comprises one or a combination of two or more of lactic acid, citric acid, malic acid and tartaric acid.
8. The preparation method according to claim 1, wherein the fermentation agent used for fermentation comprises one or a combination of two or more of Streptococcus thermophilus, lactobacillus bulgaricus, bifidobacterium lactis, lactobacillus acidophilus, lactobacillus plantarum and Lactobacillus rhamnosus.
9. The method of claim 8, wherein the starter is present in an amount of 0.002% by weight based on the total weight of the yogurt material.
10. The preparation method according to claim 1, wherein the fat content of the standardized milk is 1% or less.
11. The production method according to claim 10, wherein the standardized milk is obtained by subjecting raw milk to a standardized treatment.
12. The production method according to claim 11, wherein the standardized treatment includes degreasing and hydrating raw milk.
13. The preparation method according to claim 12, wherein the degreasing temperature is 55-58 ℃, the degreasing pressure is 0.4-0.6bar, the hydration temperature is 55-60 ℃, and the hydration time is 25-35min.
14. The method of claim 11, wherein the raw milk has a fat content of less than 1%.
15. The method of claim 14, wherein the raw milk comprises one of low fat milk, fully skimmed milk powder, or partially skimmed milk powder.
16. The production method according to claim 1, wherein the production method comprises: compounding, degassing, homogenizing, sterilizing, performing enzymolysis and fermentation to obtain the low-fat and low-lactose composite yoghurt.
17. The method of preparing according to claim 16, wherein the ingredients include an operation of stirring the standardized milk, the compounding stabilizer, the concentrated whey protein, the acidity regulator, and the bacteriocin, and when the yogurt raw material contains sugar, the sugar is stirred together with the standardized milk;
the temperature of the degassing is 60-70 ℃, and the pressure of the degassing is 18-20MPa;
the homogenizing pressure is 30+/-2/180+/-5 bar;
the sterilization temperature is 90-100 ℃, and the sterilization time is 280-320s;
the enzymolysis temperature is 35-40 ℃, and the enzymolysis time is 35-45min;
the fermentation temperature is 40-43 ℃ and the fermentation is carried out until the pH reaches 4.5-4.6.
18. The production method according to claim 17, wherein the temperature of the stirring is 50 to 55 ℃, the time of the stirring is 30 to 60 minutes, and the speed of the stirring is 500 to 800rpm.
19. A low-fat low-lactose composite yoghurt obtainable by the process of any one of claims 1 to 18.
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