CN113892519B - Coagulated fermented milk and preparation method thereof - Google Patents

Coagulated fermented milk and preparation method thereof Download PDF

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CN113892519B
CN113892519B CN202010641166.7A CN202010641166A CN113892519B CN 113892519 B CN113892519 B CN 113892519B CN 202010641166 A CN202010641166 A CN 202010641166A CN 113892519 B CN113892519 B CN 113892519B
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fatty acid
mono
acid ester
glycerin fatty
milk
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CN113892519A (en
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杨梅
张丽媛
谷宝玉
杨小冲
张海斌
孙云峰
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Inner Mongolia Yili Industrial Group Co Ltd
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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
    • A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
    • 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
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/137—Thickening substances
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
    • Y02P60/87—Re-use of by-products of food processing for fodder production

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  • Proteomics, Peptides & Aminoacids (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Health & Medical Sciences (AREA)
  • Biophysics (AREA)
  • Dairy Products (AREA)

Abstract

The invention provides a coagulated fermented milk and a preparation method thereof. The coagulated fermented milk includes a complex emulsifier composed of mono (di) glycerin fatty acid esters having different content of mono glycerin fatty acid esters. The fermented milk has unique milk fragrance and elastic refreshing taste, the shelf life can reach more than 35 days, and the product state is stable within the shelf life without whey precipitation.

Description

Coagulated fermented milk and preparation method thereof
Technical Field
The invention belongs to the technical field of fermented dairy products, and particularly relates to coagulated fermented milk and a preparation method thereof.
Background
Stirred yoghurt and set yoghurt are two types common to fermented milk. The stirred yogurt is a yogurt product obtained by uniformly stirring and mixing auxiliary materials such as jam and the like with yogurt gel obtained after fermentation, then filling the mixture into a cup or other containers, and cooling and aging the mixture. Unlike stirred yoghurt, set yoghurt is a yoghurt product prepared by filling yoghurt and fermenting in an original cup, and the production mode can furthest reduce the aroma loss, retain the aroma of the product and is popular with consumers. However, due to the limitation of the production mode, whey precipitation and state damage easily occur in the transportation process of the product, so that the evaluation of the product by consumers is affected.
The Chinese patent application CN 109645119A provides a set yoghurt, which improves the hardness and elasticity of the yoghurt through the synergistic effect of gelatin and yolk powder, so that the yoghurt has rich elasticity and unique flavor, but the flavor of the yoghurt mainly comes from the yolk powder.
Disclosure of Invention
The invention aims to provide coagulated fermented milk, which has fresh and cool taste and elasticity, unique milk fragrance without adding fragrance substances, prolonged shelf life and enhanced stability by adopting a compound emulsifier composed of mono (di) glycerin fatty acid esters with different content of mono glycerin fatty acid esters.
According to one aspect of the present invention, there is provided a coagulated fermented milk including: a compound emulsifier comprises mono (di) glycerin fatty acid esters with different content of mono glycerin fatty acid esters.
The mono (di) glycerin fatty acid ester is the most widely used emulsifier in food, has excellent emulsifying property, can react with grease, protein and carbohydrate to form a complex, and is favorable for a stable system of the product. Preferably, the composite emulsifier of the present invention comprises a mono (di) glycerin fatty acid ester having a mono glycerin fatty acid ester content of 40% and a mono (di) glycerin fatty acid ester having a mono glycerin fatty acid ester content of 95% or more, preferably, the mass ratio of the both is 1:1.
Further, the coagulated fermented milk further comprises gelatin having a gel strength of 240 Bloom-g as a thickener.
Preferably, the raw materials of the coagulated fermented milk include: 4.0% by weight of the total weight of the raw materials
8.0% of sweetener, 0.11-0.55% of stabilizer, 0.4-0.8% of thickener, 0.08-0.16% of emulsifier, 0.1-0.3% of protein powder, and 1-5×10 of lactobacillus 9 cfu/g, raw milk balance.
Preferably, the stabilizer comprises 0.01-0.05% pectin and 0.1-0.5% starch.
Preferably, the pectin is a low-fat pectin and the starch is one or more of hydroxypropyl distarch phosphate, acetylated starch, physically modified starch.
According to another aspect of the present invention, there is provided a method for preparing coagulated fermented milk, including the steps of:
mixing half of the total amount of sweetener with part of stabilizer, thickener and compound emulsifier, adding into pre-heated raw milk, and mixing to obtain mixed milk;
cooling the mixed milk to 50-55 ℃;
uniformly mixing the rest sweetener, the rest stabilizer and the protein powder to obtain a mixture;
mixing the ingredients with the cooled ingredient milk, heating to 60-65 ℃, homogenizing, and fermenting to obtain a semi-finished product;
wherein the compound emulsifier consists of mono (di) glycerin fatty acid esters with different content of the mono glycerin fatty acid esters.
Preferably, the raw milk is preheated to 70-75 ℃.
The solidified fermented milk provided by the invention can have unique milk fragrance without adding an additional fragrance regulating substance, has fresh and elastic taste, has a shelf life of more than 35 days, and has stable product state and no whey precipitation in the shelf life.
Detailed Description
In order to more clearly understand the technical features, objects and advantages of the present invention, a further detailed description will now be made of the technical scheme of the present invention. It should be understood that the following detailed description is merely exemplary, and the technical solutions of the present invention are not limited to the following detailed description.
The present invention provides a coagulated fermented milk comprising: a compound emulsifier comprises mono (di) glycerin fatty acid esters with different content of mono glycerin fatty acid esters.
The present inventors have surprisingly found that when mono (di) glycerol fatty acid esters having different amounts of mono-glycerol fatty acid esters are used in combination, especially when mono (di) glycerol fatty acid esters having a mono-glycerol fatty acid ester content of 40% and mono (di) glycerol fatty acid esters having a mono-glycerol fatty acid ester content of 95% or more are combined, preferably in a mass ratio of 1:1, a unique milk aroma can be imparted to the fermented milk product.
The single (double) glycerin fatty acid ester with the content of the monoglyceride fatty acid ester of 40 percent or the single (double) glycerin fatty acid ester with the content of the monoglyceride fatty acid ester of more than 95 percent is adopted independently, the state of the fermented milk product is softer, the fragrance is insufficient, and the whey precipitation easily occurs in the shelf life of the product.
In the fermented milk material of the present invention, the percentage content of the above-mentioned composite emulsifier is 0.08 to 0.16%, preferably 0.1 to 0.14%, more preferably 0.12%.
When a combination of a mono (di) glycerin fatty acid ester having a mono glycerin fatty acid ester content of 40% and a mono (di) glycerin fatty acid ester having a mono glycerin fatty acid ester content of 95% or more is used in other mass ratios, it is difficult to achieve both the elastic state, the stability of shelf life and the aroma of the product.
The coagulated fermented milk further comprises a high-freezing-force gelatin as a thickener, preferably a gelatin having a gel strength of 240Bloom g. If the gel strength of the gelatin is too high, the hardness of the product is too high, and if the gel strength of the gelatin is too low, the elasticity of the product is insufficient, the taste becomes sticky and not fresh.
The percentage of thickener in the fermented milk feed may be 0.4-0.8%, preferably 0.5-0.7%, more preferably 0.6%.
According to one embodiment, the raw materials of the coagulated fermented milk may include: based on the total weight of the raw materials, 4.0 to 8.0 percent of sweetener, 0.11 to 0.55 percent of stabilizer, 0.4 to 0.8 percent of thickener, 0.08 to 0.16 percent of emulsifier, 0.1 to 0.3 percent of protein powder and 1 to 5 multiplied by 10 percent of lactobacillus 9 cfu/g, raw milk balance.
The sweetener may be a sweetener which is conventional in the art, for example, white granulated sugar. Preferably, other substitute sweeteners can be included in the raw materials, such as one or more of fructose syrup, acesulfame potassium, sucralose, aspartame, steviol glycoside, xylitol and mogroside, which are added in an amount corresponding to half the sweetness of the white granulated sugar.
The stabilizer is pectin and starch. Preferably, the pectin herein is a low-fat pectin. The starch may comprise one or more of hydroxypropyl distarch phosphate, acetylated starch, physically modified starch.
The protein powder is conventional in the art, and preferably can be one or more of concentrated whey protein powder, concentrated milk protein powder, casein powder, whey protein powder and soybean protein powder.
The lactobacillus comprises Streptococcus thermophilus and Lactobacillus bulgaricusThe ratio of (2) to (3) is 1:2 or 1:3, and may contain one or more of Lactobacillus bifidus, streptococcus thermophilus, bifidobacterium longum, bifidobacterium infantis, lactobacillus plantarum, lactobacillus casei, and Lactobacillus paracasei in addition to the above two lactic acid bacteria. The addition amount of lactobacillus is 1×10 9 -5×10 9 cfu/g。
The raw milk can be raw cow milk, and the nutrition index of the raw milk accords with the national standard GB 19301.
According to another embodiment of the present invention, there is provided a method for producing the above coagulated fermented milk, including the steps of:
mixing half of the total amount of sweetener with part of stabilizer, thickener and compound emulsifier, adding into pre-heated raw milk, and mixing to obtain mixed milk;
cooling the milk to 50-55deg.C, preferably 55deg.C;
uniformly mixing the rest sweetener, the rest stabilizer and the protein powder to obtain a mixture;
mixing the above mixture with the cooled milk, heating to 60-65deg.C, preferably 63deg.C, homogenizing, and fermenting to obtain semi-finished product.
Further, the method further comprises the step of cooling and post-ripening the semi-finished product to obtain the solidified type fermented milk.
Wherein the complex emulsifier, sweetener, thickener, protein powder, stabilizer and raw milk are as defined above.
Specifically, the raw milk is preheated to a temperature of 70-75 ℃, preferably 75 ℃, and this step is performed by circulating for 15-20min, preferably 20 min.
The step of mixing raw milk to obtain ingredient milk is carried out by circulating for 25-30min, preferably 30min.
The above milk ingredients and the mixture are mixed by circulation for 25-30min, preferably 30min.
The above-mentioned homogenization process usually adopts two-stage homogenization, and the homogenization pressure can be 40Bar+180bar.
The fermentation temperature of the above-mentioned mixed milk is 40-43 deg.C, preferably 42 deg.C. And stopping fermentation when the titration acidity is more than 70.
The after-ripening time of the semi-finished product is 12-24 h, and the optimal time is 24h.
According to a specific embodiment, the invention provides a preparation method of set yoghurt, which specifically comprises the following steps:
(1) Mixing half of the white granulated sugar, pectin, gelatin and compound mono (di) glycerin fatty acid ester, adding into raw milk heated to 70-75deg.C, and circulating for 15-20min to obtain mixed milk;
(2) Cooling the mixed milk obtained in the step (1) to 50-55 ℃;
(3) Uniformly mixing the rest white granulated sugar, starch and protein powder to obtain a mixture, and then adding the mixture into the cooled formula milk in the step (2), and circulating for 25-30min;
(4) Heating the mixed milk obtained in the step (3) to 60-65 ℃ again, degassing and homogenizing, wherein the homogenizing pressure is 40Bar+180bar;
(5) Cooling and fermenting the prepared milk in the step (4), and stopping fermenting when the titrating acidity is more than 70, so as to obtain a semi-finished product.
(6) And (5) cooling the semi-finished product in the step (5), and taking the semi-finished product out of the warehouse after being cooked.
The coagulated fermented milk provided by the invention has fresh and cool taste, good elasticity and unique milk aroma. In addition, the shelf life of the solidified fermented milk can be prolonged to 35 days, no whey is separated out in the shelf life, and the product state is stable.
Examples
The experimental methods and apparatus used in the following examples are conventional methods and apparatus unless otherwise specified.
Materials, reagents and the like used in the examples described below are commercially available unless otherwise specified.
Example 1
1. The formula (each 1000kg of raw materials comprises the following components:
raw materials Additive amount (kg)
White granulated sugar 65
Acesulfame potassium 0.1
Sucralose 0.084
Hydroxypropyl distarch phosphate 3
Low-fat pectin 0.3
Gelatin (240 Bloom g) 6.0
Mono (di) glycerol fatty acid ester 40 0.7
Mono (di) glycerol fatty acid ester 97 0.7
Concentrated whey protein powder 2.0
Streptococcus thermophilus (cfu/g) 1×10 9
Lactobacillus bulgaricus (cfu/g) 2×10 9
Raw milk Allowance of
2. The preparation method comprises the following steps:
(1) Mixing 32.5kg white sugar, low-fat pectin, gelatin and mono (di) glycerin fatty acid ester 40, 97, adding into raw milk heated to 70deg.C, and circulating for 20min to obtain the milk.
(2) And (3) cooling the mixed milk obtained in the step (1) to 55 ℃.
(3) Uniformly mixing the residual white granulated sugar, hydroxypropyl distarch phosphate and concentrated whey protein powder to obtain a mixture, and then adding the mixture into the cooled mixed milk in the step (2), and circulating for 30min.
(4) And (3) heating the mixed milk obtained in the step (3) to 60 ℃ again, degassing and homogenizing, wherein secondary homogenization is adopted, and the homogenizing pressure is 40Bar+180Bar.
(5) Cooling the mixed milk obtained in the step (4) to 41.8 ℃, adding streptococcus thermophilus and lactobacillus bulgaricus for fermentation, and stopping fermentation when the titrated acidity is more than 70.
(6) And (5) cooling the semi-finished product obtained in the step (5), and taking the semi-finished product out of the warehouse after being matured for 12 hours.
Example 2
1. The formula (each 1000kg of raw materials comprises the following components:
raw materials Additive amount (kg)
White granulated sugar 60
Acesulfame potassium 0.1
Sucralose 0.084
Hydroxypropyl distarch phosphate 3
Low-fat pectin 0.3
Gelatin (240 Bloom g) 5.0
Mono (di) glycerol fatty acid ester 40 0.6
Mono (di) glycerol fatty acid ester 97 0.6
Concentrated whey protein powder 2.0
Streptococcus thermophilus (cfu/g) 1.5×10 9
Lactobacillus bulgaricus (cfu/g) 3×10 9
Raw milk Allowance of
2. The preparation method comprises the following steps:
(1) 30kg of white sugar, low-fat pectin, gelatin and mono (di) glycerin fatty acid ester 40, 97 are mixed, added into raw milk heated to 72 ℃ and circulated for 20min to obtain the mixed milk.
(2) And (3) cooling the mixed milk obtained in the step (1) to 50 ℃.
(3) Uniformly mixing the residual white granulated sugar, hydroxypropyl distarch phosphate and concentrated whey protein powder to obtain a mixture, and then adding the mixture into the cooled mixed milk in the step (2), and circulating for 30min.
(4) And (3) heating the mixed milk obtained in the step (3) to 65 ℃ again, degassing and homogenizing, wherein secondary homogenization is adopted, and the homogenizing pressure is 40Bar+180Bar.
(5) Cooling the mixed milk obtained in the step (4) to 42 ℃, adding streptococcus thermophilus and lactobacillus bulgaricus for fermentation, and stopping fermentation when the titrated acidity is more than 70.
(6) And (5) cooling the semi-finished product obtained in the step (5), and taking the semi-finished product out of the warehouse after being after-ripened for 18 hours.
Example 3
1. The formula (each 1000kg of raw materials comprises the following components:
raw materials Additive amount (kg)
White granulated sugar 55
Acesulfame potassium 0.1
Sucralose 0.084
Hydroxypropyl distarch phosphate 3
Low-fat pectin 0.3
Gelatin (240 Bloom g) 6.5
Mono (di) glycerol fatty acid ester 40 0.7
Mono (di) glycerol fatty acid ester 97 0.7
Concentrated whey protein powder 2.0
Streptococcus thermophilus (cfu/g) 1×10 9
Lactobacillus bulgaricus (cfu/g) 3×10 9
Raw milk Allowance of
2. The preparation method comprises the following steps:
(1) 27.5kg of white granulated sugar, low-fat pectin, gelatin and mono (di) glycerin fatty acid ester 40, 97 were mixed, added into raw milk heated to 75 ℃, and circulated for 25 minutes to obtain a blended milk.
(2) And (3) cooling the mixed milk obtained in the step (1) to 53 ℃.
(3) Uniformly mixing the residual white granulated sugar, hydroxypropyl distarch phosphate and concentrated whey protein powder to obtain a mixture, and then putting the mixture into the cooled mixed milk in the step (2) for 25min.
(4) And (3) heating the mixed milk obtained in the step (3) to 63 ℃ again, degassing and homogenizing, wherein secondary homogenization is adopted, and the homogenizing pressure is 40Bar+180Bar.
(5) Cooling the mixed milk obtained in the step (4) to 43 ℃, adding streptococcus thermophilus and lactobacillus bulgaricus for fermentation, and stopping fermentation when the titrated acidity is more than 70.
(6) And (5) cooling the semi-finished product obtained in the step (5), after-ripening for 12 hours, and then taking the semi-finished product out of the warehouse.
Experimental example
In the following experimental examples, all the reference samples involved were commercial set yoghurt products (jun Le Baolao yoghurt).
1. Hardness and viscoelasticity test
Hardness and viscoelasticity measurements were performed on the samples of examples 1-3 and the comparative samples, respectively, using a TPA texture analyzer and a TA11/1000 standard cylindrical probe.
The setting parameters are as follows:
speed before measurement: 1.00mm/s;
test speed: 1.00mm/s;
post-measurement speed: 1.00mm/s;
stamping depth: 15.000mm;
time: 10.00s;
triggering force: 0.1g.
The detection method comprises the following steps: each sample was repeated three times and averaged to give the hardness and viscoelasticity test results shown in table 1 below.
Table 1 hardness and viscoelasticity test
Hardness/g Viscoelasticity of
Example 1 46.6 1.24
Example 2 43.2 1.19
Example 3 41.9 1.32
Contrast sample 53.8 0.78
From the results of the texture analysis shown in table 1 above, it was found that the samples of examples 1 to 3 of the present invention had a degree of hardness decrease and an increase in viscoelasticity, as compared with the comparative samples.
2. Sensory evaluation
For the samples and the comparison samples of examples 1-3, 30 professional evaluators (the ratio of men to women is 1:1) were selected, and the products were evaluated according to the four aspects of the tissue state, fragrance, viscoelasticity and chemical mouthfeel of the products, the evaluation criteria are shown in Table 2, and each index is fully divided into 10 points. The results of the sensory evaluation are the average of the scores of 30 persons.
TABLE 2 sensory evaluation criteria
Project Scoring criteria Score value
Tissue state Good solidification state, no whey precipitation, and uniform texture 10
Fragrance of fragrance Aromatic and pure 10
Viscoelasticity of Good viscoelasticity and rebound property after the spoon is pressed down 10
Mouthfeel improving Has fine and fresh taste, and melts immediately after entering the mouth 10
TABLE 3 sensory evaluation results
Sample of Tissue state Fragrance of fragrance Viscoelasticity of Mouthfeel improving Total score
Example 1 9.2 9.6 9.4 9.4 37.6
Example 2 9.4 9.3 9.2 9.0 36.9
Example 3 9.1 9.5 9.1 9.2 36.9
Contrast sample 8.8 8.4 8.2 8.2 33.6
As can be seen from the results in Table 3, the results of each sensory evaluation of the samples according to examples 1 to 3 of the present invention were far higher than those of the comparative samples.
3. Stability test
The fermented milk of example 1 was selected for stability comparison evaluation with a control, i.e., stability during shelf life was observed. It is known that set yoghurt, because of its product characteristics, can lead to whey precipitation if not stable, thus seriously affecting the consumer's evaluation of the product. Table 4 shows the product status of both samples over the shelf life.
Table 4 stability test
Figure BDA0002571520450000091
Figure BDA0002571520450000101
As can be seen from the stability test results shown in table 4, the comparative sample was kept largely rising in whey deposition amount after 21 days of storage, but the sample according to example 1 was still within an acceptable range after 35 days of storage. It can be seen that the set yoghurt sample according to example 1 of the invention has an extended shelf life and improves the viability of the product.
4. Gelatin screening test with different gel strengths
The set yogurt product according to the present invention requires good viscoelasticity and low hardness, and the commonly used gelatin gel strengths are 100 (Bloom g), 150 (Bloom g) and 240 (Bloom g), respectively, so that screening experiments on gelatins with different gel strengths are required, in which the gelatin addition amount is limited to 0.6%, and the addition amounts of the remaining raw materials are shown in table 5 below. The evaluation index was a viscoelastic index, a hardness index and a taste, and the experimental results are shown in table 6.
TABLE 5 gelatin screening test formulation (amount added per 1000kg raw materials)
Raw materials Additive amount (kg)
White granulated sugar 65
Acesulfame potassium 0.1
Sucralose 0.084
Hydroxypropyl distarch phosphate 3
Low-fat pectin 0.3
Mono (di) glycerol fatty acid ester 40 0.4
Mono (di) glycerol fatty acid ester 97 0.4
Concentrated whey protein powder 2.0
Streptococcus thermophilus (cfu/g) 1×10 9
Lactobacillus bulgaricus(cfu/g) 3×10 9
Raw milk Allowance of
Hardness and viscoelasticity are measured using a TPA texture analyzer and a TA11/1000 standard cylindrical probe.
The setting parameters are as follows:
speed before measurement: 1.00mm/s;
test speed: 1.00mm/s;
post-measurement speed: 1.00mm/s;
stamping depth: 15.000mm;
time: 10.00s;
triggering force: 0.1g;
the detection method comprises the following steps: each sample was repeated three times and averaged to give the hardness and viscoelasticity test results shown in table 6 below.
TABLE 6 different gel strength gelatin screening assays
Hardness/g Viscoelasticity of Mouthfeel improving
100(Bloom·g) 48.6 0.85 Sticky mouthfeel, wiredrawing after entering mouth and no refreshing
150(Bloom·g) 52.3 0.96 Sticky mouthfeel, wiredrawing after entering mouth and no refreshing
240(Bloom·g) 39.6 1.28 Has fine and fresh taste, and melts immediately after entering the mouth
From the experimental data in table 6 above, it is clear that the addition of gelatin having a gel strength of 240 (Bloom. G) can make the yogurt finer and refreshing in taste and better in mouthfeel.
Meanwhile, in order to determine the optimum addition amount of gelatin, a screening experiment was performed with respect to the addition amount of gelatin of 240 (Bloom. G), the addition amounts of the remaining raw materials are shown in Table 5, and the experimental results are shown in Table 7.
TABLE 7 screening experiments for gelatin addition
Additive amount, percent Product status
0.1 The product has insufficient viscoelasticity, insufficient hardness, fine and fresh taste and good taste
0.2 The product has insufficient viscoelasticity, insufficient hardness and good tasteFine, fresh and cool, and good taste
0.3 The product has insufficient viscoelasticity, insufficient hardness, fine and fresh taste and good taste
0.4 The product has good viscoelasticity, proper hardness, fine and fresh taste and good taste
0.5 The product has good viscoelasticity, proper hardness, fine and fresh taste and good taste
0.6 The product has good viscoelasticity, proper hardness, fine and fresh taste and good taste
0.7 The product has good viscoelasticity, proper hardness, fine and fresh taste and good taste
0.8 The product has good viscoelasticity, proper hardness, fine and fresh taste and good taste
0.9 The product has good viscoelasticity, hard taste, fine and fresh taste, and poor mouthfeel
1.0 The product has good viscoelasticity, hard taste, fine and fresh taste, and poor mouthfeel
Based on the experimental results shown in Table 7, in combination with the hardness, viscoelasticity, and mouthfeel indexes of the product, it was finally determined that gelatin having a gel strength of 240 (Bloom. G) was required to be used in the product, and the addition amount thereof was preferably 0.4% to 0.8%.
5. Screening experiments on mono (di) glycerol fatty acid esters
The mono (di) glycerin fatty acid ester is the most widely used emulsifier in food, has excellent performance, can react with grease, protein and carbohydrate to form a complex, and is beneficial to the stability of a product system. The inventor screens for mono (di) glycerin fatty acid esters with different content of the mono glycerin fatty acid esters, and the content of the commonly used mono glycerin fatty acid esters is 40%, 50%, 60% and 95%. In this screening experiment, the amount of the mono (di) glycerin fatty acid ester added was set to 0.1%, and the amount of the remaining raw materials added was shown in Table 8. The results of the screening experiments are shown in table 9 below.
TABLE 8 residual raw material addition amount
Raw materials Additive amount (kg)
White granulated sugar 55
Acesulfame potassium 0.1
Sucralose 0.084
Hydroxypropyl distarch phosphate 3
Pectin 0.3
Gelatin 6.5
Concentrated whey protein powder 2.0
Streptococcus thermophilus 1×10 9
Lactobacillus bulgaricus 3×10 9
Raw milk Allowance of
Table 9 screening experiments for fatty acid esters of mono (di) glycerin
Product state, flavor
Mono (di) glycerol fatty acid ester 40% The product has soft state, can separate whey out during shelf life, and has insufficient fragrance
Mono (di) glycerol fatty acid ester 50% The product is elastic but has peculiar smell
Mono (di) glycerol fatty acid ester 60% The product is elastic but has peculiar smell
95% of mono (di) glycerin fatty acid ester The product has soft state, can separate whey out during shelf life, and has insufficient fragrance
Based on the experimental data of table 9 above, mono (di) glycerin fatty acid esters having a mono glycerin fatty acid ester content of 40% and 95% or more were selected for compounding.
6. Screening experiment for compounding of mono (di) glycerin fatty acid ester
Based on the excellent emulsifying properties of the mono (di) glycerin fatty acid esters, the inventors have also found during the course of the study that if the mono (di) glycerin fatty acid esters having different content of the mono (di) glycerin fatty acid esters are subjected to the compound screening, a unique fragrance can also be formed in the fermented milk product, specifically, a combination of two mono (di) glycerin fatty acid esters having the content of the mono glycerin fatty acid ester of 40% and 95% or more, and the screening test results are shown in table 10.
Table 10 screening experiments for fatty acid esters of mono (di) glycerin
Figure BDA0002571520450000131
As can be seen from a combination of tables 9 and 10, when a combination of mono (di) glycerin fatty acid esters having a content of 40% and 95% of mono glycerin fatty acid esters was selected and the mass ratio of the two was 1:1, the state of the resulting yogurt product was excellent, stability during shelf life was good, and a unique aroma was formed.
The foregoing is only a preferred embodiment of the present invention. It will be understood that various modifications, combinations, alterations, or substitutions of the details and features of the invention may be made by those skilled in the art without departing from the spirit and nature of the invention. Such modifications, combinations, variations, or alternatives are also to be understood as being included within the scope of the invention as claimed.

Claims (8)

1. A coagulated fermented milk is characterized by comprising a composite emulsifier,
the compound emulsifier consists of mono (di) glycerin fatty acid ester with the content of the mono glycerin fatty acid ester being 40 percent and mono (di) glycerin fatty acid ester with the content of the mono glycerin fatty acid ester being more than 95 percent, wherein the mass ratio of the mono (di) glycerin fatty acid ester to the mono glycerin fatty acid ester is 1:1,
the composite emulsifier is 0.08-0.16% based on the total weight of the raw materials of the coagulated fermented milk.
2. The coagulated fermented milk according to claim 1, further comprising gelatin having a gel strength of 240 Bloom-g as a thickener.
3. The coagulated fermented milk according to claim 2, wherein the raw material of the coagulated fermented milk consists of: based on the total weight of the raw materials, 4.0 to 8.0 percent of sweetener, 0.11 to 0.55 percent of stabilizer, 0.4 to 0.8 percent of thickener, 0.08 to 0.16 percent of composite emulsifier, 0.1 to 0.3 percent of protein powder and 1 to 5 multiplied by 10 of lactobacillus 9 cfu/g, raw milk balance.
4. A coagulated fermented milk according to claim 3, wherein the stabilizer comprises 0.01 to 0.05% pectin and 0.1 to 0.5% starch.
5. The coagulated fermented milk according to claim 4, wherein the pectin is a low-fat pectin and the starch is one or more of hydroxypropyl distarch phosphate, acetylated starch, physically denatured starch.
6. A method for preparing coagulated fermented milk, comprising the steps of:
mixing half of the total amount of sweetener with part of stabilizer, thickener and compound emulsifier, adding into pre-heated raw milk, and mixing to obtain mixed milk;
cooling the mixed milk to 50-55 ℃;
uniformly mixing the rest sweetener, the rest stabilizer and the protein powder to obtain a mixture;
mixing the ingredients with the cooled ingredient milk, heating to 60-65 ℃, homogenizing, and fermenting to obtain a semi-finished product;
wherein the compound emulsifier consists of a mono (di) glycerin fatty acid ester with the content of the mono glycerin fatty acid ester being 40 percent and a mono (di) glycerin fatty acid ester with the content of the mono glycerin fatty acid ester being more than 95 percent, the mass ratio of the mono (di) glycerin fatty acid ester to the mono glycerin fatty acid ester is 1:1,
the composite emulsifier is 0.08-0.16% based on the total weight of the raw materials of the coagulated fermented milk.
7. The method of claim 6, wherein the thickener is gelatin having a gel strength of 240 Bloom-g.
8. The method of claim 6, wherein the raw milk is preheated to 70-75 ℃.
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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101180987A (en) * 2007-12-04 2008-05-21 内蒙古蒙牛乳业（集团）股份有限公司 Set type seasoning yoghourt and preparation method thereof
WO2018206467A1 (en) * 2017-05-08 2018-11-15 Loders Croklaan B.V. Emulsifier composition obtainable from free fatty acids

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101180987A (en) * 2007-12-04 2008-05-21 内蒙古蒙牛乳业（集团）股份有限公司 Set type seasoning yoghourt and preparation method thereof
WO2018206467A1 (en) * 2017-05-08 2018-11-15 Loders Croklaan B.V. Emulsifier composition obtainable from free fatty acids

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