CN115517296A - High-fiber sucrose-free IU-100 probiotic yogurt and preparation method thereof - Google Patents
High-fiber sucrose-free IU-100 probiotic yogurt and preparation method thereof Download PDFInfo
- Publication number
- CN115517296A CN115517296A CN202110959822.2A CN202110959822A CN115517296A CN 115517296 A CN115517296 A CN 115517296A CN 202110959822 A CN202110959822 A CN 202110959822A CN 115517296 A CN115517296 A CN 115517296A
- Authority
- CN
- China
- Prior art keywords
- sucrose
- free
- lactobacillus
- fiber
- milk
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 59
- 239000000835 fiber Substances 0.000 title claims abstract description 32
- 239000006041 probiotic Substances 0.000 title claims abstract description 24
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 24
- 230000000529 probiotic effect Effects 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title abstract description 20
- 239000000843 powder Substances 0.000 claims abstract description 50
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 33
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 32
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 28
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 241000894006 Bacteria Species 0.000 claims abstract description 17
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 17
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 17
- 235000013345 egg yolk Nutrition 0.000 claims abstract description 17
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 17
- 239000007858 starting material Substances 0.000 claims abstract description 17
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 16
- 239000004310 lactic acid Substances 0.000 claims abstract description 16
- 102000014171 Milk Proteins Human genes 0.000 claims abstract description 14
- 108010011756 Milk Proteins Proteins 0.000 claims abstract description 14
- 239000006071 cream Substances 0.000 claims abstract description 14
- 235000021239 milk protein Nutrition 0.000 claims abstract description 14
- 235000021092 sugar substitutes Nutrition 0.000 claims abstract description 11
- 239000003765 sweetening agent Substances 0.000 claims abstract description 11
- 241000186000 Bifidobacterium Species 0.000 claims description 18
- 241000207199 Citrus Species 0.000 claims description 13
- 235000020971 citrus fruits Nutrition 0.000 claims description 13
- 241000186660 Lactobacillus Species 0.000 claims description 12
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 claims description 12
- 229940039696 lactobacillus Drugs 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 12
- 108010046377 Whey Proteins Proteins 0.000 claims description 11
- 102000007544 Whey Proteins Human genes 0.000 claims description 11
- 238000000855 fermentation Methods 0.000 claims description 11
- 230000004151 fermentation Effects 0.000 claims description 11
- 239000004375 Dextrin Substances 0.000 claims description 10
- 229920001353 Dextrin Polymers 0.000 claims description 10
- 235000019425 dextrin Nutrition 0.000 claims description 10
- 235000010855 food raising agent Nutrition 0.000 claims description 10
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 claims description 9
- 229940107187 fructooligosaccharide Drugs 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 8
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 claims description 7
- 238000003860 storage Methods 0.000 claims description 7
- 229920001100 Polydextrose Polymers 0.000 claims description 6
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims description 6
- 244000057717 Streptococcus lactis Species 0.000 claims description 6
- 235000014897 Streptococcus lactis Nutrition 0.000 claims description 6
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 6
- 238000011049 filling Methods 0.000 claims description 6
- 239000000845 maltitol Substances 0.000 claims description 6
- 229940035436 maltitol Drugs 0.000 claims description 6
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 6
- 239000001259 polydextrose Substances 0.000 claims description 6
- 235000013856 polydextrose Nutrition 0.000 claims description 6
- 229940035035 polydextrose Drugs 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 229940013618 stevioside Drugs 0.000 claims description 6
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims description 6
- 235000019202 steviosides Nutrition 0.000 claims description 6
- 239000000811 xylitol Substances 0.000 claims description 6
- 235000010447 xylitol Nutrition 0.000 claims description 6
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 6
- 229960002675 xylitol Drugs 0.000 claims description 6
- 235000010449 maltitol Nutrition 0.000 claims description 5
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 5
- PVXPPJIGRGXGCY-TZLCEDOOSA-N 6-O-alpha-D-glucopyranosyl-D-fructofuranose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)C(O)(CO)O1 PVXPPJIGRGXGCY-TZLCEDOOSA-N 0.000 claims description 4
- 239000004386 Erythritol Substances 0.000 claims description 4
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 4
- 229920001202 Inulin Polymers 0.000 claims description 4
- 239000005018 casein Substances 0.000 claims description 4
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 4
- 235000021240 caseins Nutrition 0.000 claims description 4
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 claims description 4
- 235000019414 erythritol Nutrition 0.000 claims description 4
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 4
- 229940009714 erythritol Drugs 0.000 claims description 4
- 235000021255 galacto-oligosaccharides Nutrition 0.000 claims description 4
- 150000003271 galactooligosaccharides Chemical class 0.000 claims description 4
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims description 4
- 229940029339 inulin Drugs 0.000 claims description 4
- 235000013336 milk Nutrition 0.000 claims description 4
- 239000008267 milk Substances 0.000 claims description 4
- 210000004080 milk Anatomy 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 235000021119 whey protein Nutrition 0.000 claims description 4
- 238000001514 detection method Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000011081 inoculation Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 235000008939 whole milk Nutrition 0.000 claims description 3
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 claims description 2
- 244000068988 Glycine max Species 0.000 claims description 2
- 235000010469 Glycine max Nutrition 0.000 claims description 2
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 2
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 2
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 2
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 2
- 244000199866 Lactobacillus casei Species 0.000 claims description 2
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 2
- 240000002605 Lactobacillus helveticus Species 0.000 claims description 2
- 235000013967 Lactobacillus helveticus Nutrition 0.000 claims description 2
- 241000186605 Lactobacillus paracasei Species 0.000 claims description 2
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 2
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 2
- 241000186604 Lactobacillus reuteri Species 0.000 claims description 2
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 2
- 241000192130 Leuconostoc mesenteroides Species 0.000 claims description 2
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 2
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 2
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 2
- 229940017800 lactobacillus casei Drugs 0.000 claims description 2
- 229940054346 lactobacillus helveticus Drugs 0.000 claims description 2
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 2
- 229940001882 lactobacillus reuteri Drugs 0.000 claims description 2
- 229930189775 mogroside Natural products 0.000 claims description 2
- 235000008476 powdered milk Nutrition 0.000 claims description 2
- 235000020183 skimmed milk Nutrition 0.000 claims description 2
- 238000000034 method Methods 0.000 claims 2
- 235000019640 taste Nutrition 0.000 abstract description 16
- 239000005720 sucrose Substances 0.000 abstract description 9
- 229930006000 Sucrose Natural products 0.000 abstract description 8
- 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 abstract description 8
- 230000009286 beneficial effect Effects 0.000 abstract description 8
- 235000013365 dairy product Nutrition 0.000 abstract description 3
- 238000009776 industrial production Methods 0.000 abstract description 3
- 239000000047 product Substances 0.000 description 36
- 230000000052 comparative effect Effects 0.000 description 13
- 230000001953 sensory effect Effects 0.000 description 10
- 230000013872 defecation Effects 0.000 description 9
- 229960004793 sucrose Drugs 0.000 description 8
- 239000005862 Whey Substances 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 5
- 230000006872 improvement Effects 0.000 description 5
- 230000000968 intestinal effect Effects 0.000 description 5
- 238000001556 precipitation Methods 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 230000035622 drinking Effects 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 210000001035 gastrointestinal tract Anatomy 0.000 description 4
- 230000007413 intestinal health Effects 0.000 description 4
- 208000008589 Obesity Diseases 0.000 description 3
- 235000005911 diet Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000013601 eggs Nutrition 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 235000020824 obesity Nutrition 0.000 description 3
- 230000001105 regulatory effect Effects 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 239000013589 supplement Substances 0.000 description 3
- 206010058467 Lung neoplasm malignant Diseases 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 201000005202 lung cancer Diseases 0.000 description 2
- 208000020816 lung neoplasm Diseases 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241001134770 Bifidobacterium animalis Species 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 206010011091 Coronary artery thrombosis Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 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 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 206010033307 Overweight Diseases 0.000 description 1
- 241000392443 Pleurotus citrinopileatus Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 229940118852 bifidobacterium animalis Drugs 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 208000002528 coronary thrombosis Diseases 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 1
- 229910052753 mercury Inorganic materials 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000021590 normal diet Nutrition 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 238000013112 stability test Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- 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
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23C9/137—Thickening substances
-
- 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
-
- 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
-
- 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
- A23V2400/125—Casei
-
- 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
- A23V2400/145—Gasseri
-
- 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
- A23V2400/147—Helveticus
-
- 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
- A23V2400/165—Paracasei
-
- 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
-
- 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
- A23V2400/173—Reuteri
-
- 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
- A23V2400/231—Lactis
-
- 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
- A23V2400/31—Leuconostoc
- A23V2400/321—Mesenteroides
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biophysics (AREA)
- Dairy Products (AREA)
Abstract
The invention relates to high-fiber sucrose-free IU-100 probiotic yogurt and a preparation method thereof, belonging to the technical field of dairy products. The yoghourt comprises the following raw materials in percentage by mass: 2-8.5% of dietary fiber, 2-8% of sugar substitute, 0.5-3% of milk protein powder, 0.5-2% of single cream, 0.1-0.25% of egg yolk powder, 50-200U of lactic acid bacteria starter and the balance of raw milk. The yoghourt disclosed by the invention can be used for improving the problem that the existing sucrose-free yoghourt product is sour and astringent in taste and improving the taste state of the product; the yogurt is not added with sucrose, so that the problem of overhigh sucrose intake is avoided, and meanwhile, dietary fibers and probiotics are additionally supplemented in the yogurt, so that various beneficial effects can be provided for consumers; the invention also provides a simple and feasible preparation method, and is beneficial to industrial production.
Description
Technical Field
The invention relates to high-fiber sucrose-free IU-100 probiotic yogurt and a preparation method thereof, and belongs to the technical field of dairy products.
Background
Chinese Nutrition society recommends that the intake of dietary fiber is 25-35 g/day for adults, but according to relevant investigations, the intake of dietary fiber for Chinese residents is generally insufficient and tends to decline. The intake of dietary fiber in the diet of residents in China is generally insufficient, and the intake of dietary fiber is properly increased, so that intestinal flora can be improved, and the health level of residents can be improved. JAMAOncol discloses a clinical study about the capability of reducing the risk of lung cancer of dietary fiber and yoghourt, and the study shows that the effect of reducing the risk of lung cancer is shown when more dietary fiber and yoghourt are taken, and the dietary fiber and the yoghourt are taken independently or simultaneously, regardless of the sex, smoking habits, cultural background and the like of an individual to be studied.
The dietary fiber refers to carbohydrate substances in plants which cannot be digested and utilized by human bodies. It is neither digested nor absorbed by the gastrointestinal tract nor produces energy; it can help to reduce the rate of digestion, promote satiety, stabilize blood glucose, reduce blood cholesterol levels, reduce cardiovascular risk; can delay the rapid increase of blood pressure and obstruct the absorption of inorganic salt, and has better effect of relieving the rapid increase of blood pressure for hypertension people; also helps to reduce weight and fat, promote defecation, and adsorb heavy metals such as lead, mercury and the like which may enter the intestinal tract.
The yoghourt as a fermented food not only retains the advantages of milk, but also can provide probiotics beneficial to human bodies through the selection of a leavening agent, and improve the intestinal health. The dietary fiber is added into the yoghourt, so that the nutrition added value of the yoghourt product can be improved, the strong combination can be realized, the yoghourt quality can be improved, and the product taste can be improved. The patent CN109258812A discloses a preparation method of dietary fiber yoghourt, which is a yoghourt containing dietary fiber prepared by adding pleurotus citrinopileatus soluble dietary fiber, white granulated sugar, a stabilizer and whole milk powder, wherein the sucrose content of the yoghourt is about 5% -10%.
Recent researches show that excessive intake of sucrose is easy to cause obesity, diabetes and coronary artery thrombosis, and also easy to cause dental caries, and excessive intake can cause dietary imbalance and increase the risk of chronic diseases such as overweight, obesity, diabetes and the like. In recent years, sucrose-free food products have become increasingly popular in the market and are increasingly recognized by those seeking health. Intestinal health is of increasing concern. The animal bifidobacterium IU-100 bred by the patent CN112175864A is proved to improve the intestinal health of people.
The research of the sucrose-free yogurt and the application of the patent have certain research foundation, but the yogurt with high dietary fiber content has less application, and meanwhile, the yogurt patent with combined action of the dietary fiber and the strain is not reported.
Disclosure of Invention
The invention aims to provide high-fiber sucrose-free IU-100 probiotic yogurt, which solves the problem that the existing sucrose-free yogurt product is sour and astringent in taste and improves the taste state of the product; the yogurt is not added with sucrose, so that the problem of overhigh sucrose intake is avoided, and meanwhile, dietary fibers and probiotics are additionally supplemented in the yogurt, so that various beneficial effects can be provided for consumers; the invention also provides a simple and feasible preparation method, and is beneficial to industrial production.
The high-fiber sucrose-free IU-100 probiotic yogurt comprises the following raw materials in percentage by mass: 2-8.5% of dietary fiber, 2-8% of sugar substitute, 0.5-3% of milk protein powder, 0.5-2% of single cream, 0.1-0.25% of egg yolk powder, 50-200U of lactic acid bacteria starter and the balance of raw milk.
The percentages are the mass percentage of each raw material in the total mass of the raw materials.
The dietary fiber is one or more of citrus fiber, inulin, resistant dextrin, polydextrose, fructo-oligosaccharide, isomalto-oligosaccharide, xylo-oligosaccharide, galacto-oligosaccharide or soybean dietary fiber. Preferably, the citrus fiber is added in an amount of 0.1-0.5%.
The sugar substitute is one or more of erythritol, maltitol, xylitol, isomaltulose, fructo-oligosaccharide, isomalto-oligosaccharide, xylo-oligosaccharide, galacto-oligosaccharide, stevioside or mogroside.
The milk protein powder is one or more of concentrated whey protein powder, concentrated milk protein, concentrated casein powder, skimmed milk powder or whole milk powder.
The thin cream, the egg yolk powder and the citrus fiber are raw and auxiliary materials which are conventionally used in the field.
The lactobacillus leavening comprises a commercial lactobacillus leavening and IU-100 bifidobacterium powder; the commercial lactobacillus starter is one or more of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, bifidobacterium, lactococcus lactis subspecies cremoris, lactococcus lactis subspecies lactis, lactococcus lactis diacetyl subspecies lactis, lactobacillus formaticus, lactobacillus helveticus, lactobacillus reuteri, lactobacillus rhamnosus, lactobacillus plantarum, lactobacillus paracasei, lactobacillus casei or leuconostoc mesenteroides, and is used as a starter of a product to ensure the normal fermentation of the product; preferably, the commercial lactic acid bacteria starter has the property of low post-acid bacteria species. Commercial lactic acid bacteria starter is mainly used as a fermentation strain.
More preferably, IU-100 bifidobacterium powder is the bifidobacterium strain described in CN 202010984408.2; the addition amount of IU-100 bifidobacterium powder is not required and is added according to the requirement.
The preparation method of the high-fiber sucrose-free IU-100 probiotic yogurt comprises the following steps:
p1) checking and accepting raw milk and purifying the milk;
p2) preparing the following materials according to the proportion:
heating raw milk to 40-65 ℃, uniformly mixing the raw milk and the raw auxiliary materials except the raw milk and the lactobacillus leavening agent, and adding the raw milk and the auxiliary materials into the raw milk to be fully stirred and dissolved; until the detection solution is uniformly mixed, obtaining a premixed solution A;
p3) preheating and homogenizing:
homogenizing the premixed solution A at 50-70 deg.C and 100-250 bar;
p4) sterilization:
sterilizing at 80-98 deg.C for 3-8min to obtain sterilizing solution B;
p5) cooling inoculation:
cooling the sterilization liquid B to 42 +/-2 ℃, and adding the lactic acid bacteria starter;
p6) fermentation:
fermenting at 42 + -2 deg.C to 70-75 deg.C T to terminate fermentation;
p7) filling:
after fermentation, performing demulsification and stirring treatment and filling;
p8) cold storage and after-ripening:
cooling the filled yogurt product to 2-10 deg.C, and post-ripening for 6-24 h.
The yogurt prepared by the invention comprises the following components: protein content of 2.9-6%, fat content of 3.3-4.5%, dietary fiber content of 5% -25%, and lactobacillus number greater than or equal to 1 × 10 7 CFU/g (at factory).
The finished product prepared by the invention meets the microbial index limits shown in the following table:
TABLE 1 microbiological indicators
In the formula, the sugar substitute, the dilute cream and the egg yolk powder are added to improve the taste of the product; the sugar substitute provides sweet feeling for the zero-sucrose yoghourt and relieves the sharp sour feeling of the zero-sucrose yoghourt; the use of the dilute butter and the egg yolk powder can enrich the taste level and the flavor of the product and play a role in improving the taste of the product; when the addition amount of the egg yolk powder is too large, the product has egg fishy smell; the cream can bring cream feeling and smoothness to the product, and the addition of the cream can reduce the dosage of egg yolk powder and avoid the egg smell of the yogurt product caused by the addition of a large amount of egg yolk powder. The dietary fiber can promote intestinal peristalsis and regulate the absorption of substances such as fat, protein and the like by a human body; the addition of the dietary fiber is beneficial to improving the taste and the texture of the product and increasing the content of the dietary fiber in the product.
The dietary fiber and the bifidobacterium animalis IU-100 are added into the yoghourt, and the high-fiber sucrose-free IU-100 probiotic yoghourt which not only keeps good taste, but also can improve intestinal health and the like is developed, so that the yoghourt has important practical significance.
Compared with the prior art, the invention has the following beneficial effects:
(1) The high-fiber sucrose-free IU-100 probiotic yogurt improves the problem that the sucrose-free yogurt is sour and astringent in taste; the egg yolk powder can endow the product with rich taste levels and flavors, and plays a role in improving the taste of the product;
(2) The dietary fiber is added in the formula, and has certain effects on promoting defecation, maintaining the stability of defecation, regulating intestinal flora, assisting in inhibiting tumors, regulating blood sugar and blood fat and controlling obesity;
(3) The added IU-100 strain can regulate intestinal flora and maintain microecological balance in vivo;
(4) The high-fiber sucrose-free IU-100 probiotic yogurt prepared by the invention has the characteristics of high dietary fiber and no sucrose; has certain positive effects on regulating intestinal flora, promoting defecation and maintaining the stability of defecation;
(5) The high-fiber sucrose-free IU-100 probiotic yogurt prepared by the invention has a fine and smooth texture and a stable state within 21 days of shelf life at the temperature of 2-6 ℃; the citrus fiber has good thickening and water retention properties, and can effectively improve the thickness and physical feeling of the yoghourt and the product stability in the shelf life;
(6) The preparation method of the high-fiber sucrose-free IU-100 probiotic yogurt is simple, feasible, scientific and reasonable, and is beneficial to industrial production.
Drawings
Fig. 1 is a graph comparing the change in the number of bowel movements for drinking IU-100 probiotic yogurt products.
Detailed Description
The invention is further illustrated by the following specific examples, which, however, are not to be construed as limiting the invention thereto.
In the following examples, the sources of the raw materials used were:
raw milk: shandongdaiyi dairy, inc.;
and (3) dilute cream: shandong de Yi milk products Co., ltd;
IU-100 bifidobacterium powder: CN202010984408.2 said animal bifidobacterium IU-100, the preservation number of the strain is CGMCC No.12942.
The remaining starting materials are commercially available directly.
All the raw materials meet the relevant national industrial standards.
Example 1
1. Raw material formula (in 1000 g)
Resistant dextrin: 1.8 percent
Polydextrose: 2.5 percent
Fructo-oligosaccharide: 1.5 percent
Maltitol: 3.6 percent
Xylitol: 1.3 percent of
And (3) dilute cream: 3 percent
Egg yolk powder: 0.1 percent of
Citrus fiber: 0.2 percent of
Concentrating milk protein: 1 percent of
A leavening agent: 50U lactic acid bacteria starter (commercial), IU-100 Bifidobacterium powder 0.2kg
Raw milk: the balance (supplement to 1000 g)
Wherein the dietary fiber is resistant dextrin, polydextrose, fructo-oligosaccharide, and citrus fiber; the sugar substitute is maltitol, fructo-oligosaccharide, xylitol; the milk protein powder is concentrated milk protein MPC80; the leaven is lactic acid bacteria leaven (commercial), IU-100 Bifidobacterium bacteria powder.
2. Preparation method
P1) acceptance and purification of raw milk
P2) proportioning according to the proportion
Heating raw milk to 50 +/-10 ℃, uniformly mixing the raw milk and the raw auxiliary materials except the raw milk and the lactobacillus leavening agent, and adding the raw milk and the auxiliary materials into the raw milk to be fully stirred and dissolved; until the detection solution is uniformly mixed, obtaining a premixed solution A;
p3) preheating and homogenizing
Homogenizing the premixed solution A at 60 + -10 deg.C under 120 + -10 bar;
p4) Sterilization
Sterilizing at 85 + -5 deg.C for 3min to obtain sterilizing solution B;
p5) Cold inoculation
Cooling the sterilization liquid B to 42 +/-2 ℃, and adding the lactic acid bacteria starter;
p6) fermentation
Fermenting at 42 + -2 deg.C to 72 + -2 deg.C T, and stopping fermentation;
p7) filling
After fermentation, performing demulsification and stirring treatment and filling;
p8) Cold storage after-ripening
Cooling the filled yogurt product to 5 +/-2 ℃, and after-ripening for 6 h.
Example 2
1. Raw material formula (in 1000 g)
Isomaltooligosaccharide: 1.5 percent
Concentrating casein powder: 3 percent of
Resistant dextrin: 1.5 percent
Erythritol: 3.8 percent of
Egg yolk powder: 0.2 percent of
Citrus fiber: 0.4 percent
Stevioside: 0.014%
Inulin: 2.5 percent
And (3) dilute cream: 0.5 percent
And (3) a leavening agent: 50U lactic acid bacteria starter (commercial), IU-100 Bifidobacterium powder 0.2kg
Raw milk: the balance (supplement to 1000 g)
Wherein the dietary fiber is isomaltooligosaccharide, resistant dextrin, inulin, and citrus fiber; the sugar substitute is erythritol, isomaltooligosaccharide, and stevioside; the milk protein powder is concentrated casein powder; the leaven is lactic acid bacteria leaven (commercial), IU-100 Bifidobacterium bacteria powder.
2. Preparation method
The preparation method is the same as example 1.
Example 3
1. Raw material formula (in 1000 g)
Resistant dextrin: 2 percent of
Egg yolk powder: 0.16 percent
Citrus fiber: 0.5 percent
And (3) dilute cream: 1 percent of
Stevioside: 0.015 percent
Isomaltulose: 6 percent of
Concentrating whey protein: 0.5 percent
And (3) a leavening agent: 50U lactic acid bacteria starter (commercial), IU-100 Bifidobacterium powder 0.2kg
Raw milk: the balance (supplement to 1000 g)
Wherein the dietary fiber is resistant dextrin or citrus fiber; the sugar substitute is isomaltulose or stevioside; the milk protein powder is concentrated whey protein powder; the leaven is lactic acid bacteria leaven (commercial), IU-100 Bifidobacterium bacteria powder.
2. Preparation method
The preparation method is the same as example 1.
Comparative example 1
1. Raw material formula (in 1000 g)
(the same raw material formulation as in example 1 except that no sugar substitute substance-maltitol, fructo-oligosaccharide, xylitol was added.)
Resistant dextrin: 1.8 percent
Polydextrose: 2.5 percent
And (3) single cream: 3 percent of
Egg yolk powder: 0.1 percent
Citrus fiber: 0.2 percent of
Concentrating milk protein: 1 percent
A leavening agent: 50U lactic acid bacteria starter (commercial), IU-100 Bifidobacterium powder 0.2kg
Raw milk: the balance (to 1000 g) II and the preparation method
The preparation method is the same as example 1.
Comparative example 2
1. Raw material formula (in 1000 g)
(the same raw material formulation as in example 1 except that egg yolk powder and cream were not added.)
Resistant dextrin: 1.8 percent
Polydextrose: 2.5 percent
Fructo-oligosaccharide: 1.5 percent
Maltitol: 3.6 percent
Xylitol: 1.3 percent of
Citrus fiber: 0.2 percent of
Concentrating milk protein: 1 percent
A leavening agent: 50U lactic acid bacteria starter (commercial), IU-100 Bifidobacterium powder 0.2kg
Raw milk: the balance (to 1000 g) II and the preparation method
The preparation method is the same as example 1.
Comparative example 3
1. Raw material formula (in 1000 g)
Egg yolk powder: 2 percent, and the formula of the other raw materials is the same as that of the example 3.
2. Preparation method
The preparation method is the same as example 3.
Sensory test
Sensory examination is carried out on the yoghourt product of the embodiment, and the main sensory evaluation items comprise aroma, mouthfeel, tissue state and color. The panelists participating in the sensory test were randomly selected to conduct sensory evaluation on the example samples. Sensory evaluation criteria are shown in table 2, and evaluation results of the products of examples are shown in table 3.
TABLE 2 sensory Scoring criteria
TABLE 3 sensory test results
According to consumer feedback and sensory evaluation results, the example 1 has better mouthfeel and flavor, moderate sour and sweet taste and no mouthfeel problems of sourness, sourness and the like of the yoghourt without adding cane sugar compared with the comparative example 1; compared with the comparative example 2, the comparative example 2 has moderate sour and sweet degree, but has light mouthfeel, water feeling and poor smoothness, and the product of the example 1 has rich mouthfeel and flavor, layered feeling and high mouthfeel acceptance; the sensory results of example 3 compared to comparative example 3 show that: the egg yolk powder is added with too much amount, which brings poor taste experience to the taste and aroma of the product, and the egg has heavy fishy smell and low taste acceptance.
Stability test of the product after refrigerated storage:
the yogurt products produced in examples 1 to 3 were refrigerated and left standing at 4 ± 2 ℃ as test samples, and product analysis was performed by measuring and observing the pH, acidity, and whey precipitation of the samples. The specific experimental conditions are shown in the table.
TABLE 4 pH of the product after storage at 4. + -. 2 ℃ in cold
D1 | D7 | D14 | D21 | |
Example 1 | 4.42 | 4.21 | 4.15 | 4.07 |
Example 2 | 4.43 | 4.25 | 4.11 | 3.99 |
Example 3 | 4.40 | 4.28 | 4.19 | 4.08 |
TABLE 5 acidity (T degree) of the product after cold storage at 4 + -2 deg.C
D1 | D7 | D14 | D21 | |
Example 1 | 75 | 85 | 95 | 100 |
Example 2 | 74 | 88 | 94 | 101 |
Example 3 | 76 | 85 | 92 | 101 |
Comparative example 1 | 77 | 89 | 100 | 110 |
Comparative example 2 | 76 | 82 | 92 | 99 |
Comparative example 3 | 75 | 86 | 94 | 100 |
TABLE 6 whey separation of the product after storage at 4. + -. 2 ℃ in cold
D1 | D7 | D14 | D21 | |
Example 1 | Is free of | Is free of | Is free of | Upper layer with slight whey precipitation |
Example 2 | Is free of | Is composed of | Is composed of | Is composed of |
Example 3 | Is free of | Is free of | Is composed of | Is composed of |
Comparative example 1 | Is free of | Is free of | Is free of | Upper layer with slight whey precipitation |
Comparative example 2 | Is free of | Is free of | Is free of | Upper layer with slight whey precipitation |
Comparative example 3 | Is composed of | Is composed of | Is free of | Slightly whey separating out in the upper layer |
The stability experiment result shows that the pH value and the acidity of the yoghourt products of the examples 1-3 are in normal ranges, and only part of samples of the yoghourt products of the examples 1-3 find the phenomenon of fine whey precipitation in the observation period, which belongs to the normal range, thereby showing that the products of the examples 1-3 have better stability.
The defecation frequency of drinking IU-100 probiotic yogurt products is changed:
30 volunteers meeting the requirements are screened, 1 time per person per day, 225mL each time, and the product is continuously drunk for 7 days. The original diet habit and normal diet were not changed during the experiment.
The defecation frequency reflects the health condition of the intestinal tract to a certain extent, and the improvement condition of the intestinal tract is evaluated by investigating the frequency of excrement discharge in the intervention period. The defecation times are divided into 4 grades, and are respectively 1-2 times per day, 4 times per week, 3 times per week and less than 3 times per week. The results of the study showed that the number of defecation of volunteers was always in an improved state during the test of IU-100 yoghurt per week.
As shown in fig. 1, after drinking, the improvement of 87.5% of people who defecate 4 times a week before drinking becomes 1-2 times a day; a person who defecates 3 times a week improves 100% to 4 times a week; while less than three bowel movements per week resulted in 25% improvement to 1-2 bowel movements per week, 25% improvement to 4 bowel movements per week, 25% improvement to 3 bowel movements per week, and only 25% was not experienced.
While embodiments of the invention have been disclosed above, it is not limited to the applications listed in the description and the embodiments, which are fully applicable in various fields of the invention, and further modifications may be readily effected by those skilled in the art, and the invention is thus not limited to the specific details without departing from the general concept defined by the claims and the scope of equivalents.
Claims (7)
1. A high-fiber sucrose-free IU-100 probiotic yogurt is characterized by comprising the following components in percentage by weight: the material comprises the following raw materials in percentage by mass: 2-8.5% of dietary fiber, 2-8% of sugar substitute, 0.5-3% of milk protein powder, 0.5-2% of single cream, 0.1-0.25% of egg yolk powder, 50-200U of lactic acid bacteria starter and the balance of raw milk;
the percentages are percentages of the mass of each raw material in the total mass of the raw materials.
2. The high fiber, sucrose-free IU-100 probiotic yogurt of claim 1, characterized by: the dietary fiber is one or more of citrus fiber, inulin, resistant dextrin, polydextrose, fructo-oligosaccharide, isomalto-oligosaccharide, xylo-oligosaccharide, galacto-oligosaccharide or soybean dietary fiber.
3. The high fiber, sucrose-free IU-100 probiotic yogurt of claim 1, characterized by: the sugar substitute is one or more of erythritol, maltitol, xylitol, isomaltulose, fructo-oligosaccharide, isomalto-oligosaccharide, xylo-oligosaccharide, galacto-oligosaccharide, stevioside or mogroside.
4. The high fiber, sucrose-free IU-100 probiotic yogurt of claim 1, characterized by: the milk protein powder is one or more of concentrated whey protein powder, concentrated milk protein, concentrated casein powder, skimmed milk powder or whole milk powder.
5. The high fiber, sucrose-free IU-100 probiotic yogurt of claim 1, characterized by: the lactobacillus leavening agent comprises commercial lactobacillus leavening agent and IU-100 bifidobacterium powder.
6. The high fiber, sucrose-free IU-100 probiotic yogurt of claim 5, characterized by: the commercial lactobacillus leaven is one or more of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, bifidobacterium, lactococcus lactis subsp cre, lactococcus lactis subsp lactis, lactococcus lactis diacetyl subsp lactis, lactobacillus formatus, lactobacillus helveticus, lactobacillus reuteri, lactobacillus rhamnosus, lactobacillus plantarum, lactobacillus paracasei, lactobacillus casei or leuconostoc mesenteroides.
7. A method of preparing a high-fiber sucrose-free IU-100 probiotic yogurt as claimed in any one of claims 1 to 6, characterized in that: the method comprises the following steps:
p1) checking and accepting raw milk and purifying the milk;
p2) preparing the following materials according to the proportion:
heating raw milk to 40-65 ℃, uniformly mixing the raw milk and the raw milk-free raw milk and the raw auxiliary materials of the lactobacillus starter, adding the raw milk into the raw milk, stirring and dissolving the raw milk until the detection solution is uniformly mixed to obtain a premixed solution A;
p3) preheating and homogenizing:
homogenizing the premixed solution A at 50-70 deg.C and 100-250 bar;
p4) sterilization:
sterilizing at 80-98 deg.C for 3-8min to obtain sterilizing solution B;
p5) cooling inoculation:
cooling the sterilization liquid B to 42 +/-2 ℃, and adding the lactic acid bacteria starter;
p6) fermentation:
fermenting at 42 + -2 deg.C to 70-75 deg.C T to terminate fermentation;
p7) filling:
after fermentation, performing demulsification and stirring treatment and filling;
p8) cold storage after-ripening:
cooling the filled yogurt product to 2-10 deg.C, and post-ripening for 6-24 h.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202110959822.2A CN115517296A (en) | 2021-08-20 | 2021-08-20 | High-fiber sucrose-free IU-100 probiotic yogurt and preparation method thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202110959822.2A CN115517296A (en) | 2021-08-20 | 2021-08-20 | High-fiber sucrose-free IU-100 probiotic yogurt and preparation method thereof |
Publications (1)
Publication Number | Publication Date |
---|---|
CN115517296A true CN115517296A (en) | 2022-12-27 |
Family
ID=84693650
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202110959822.2A Pending CN115517296A (en) | 2021-08-20 | 2021-08-20 | High-fiber sucrose-free IU-100 probiotic yogurt and preparation method thereof |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN115517296A (en) |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105638880A (en) * | 2016-01-07 | 2016-06-08 | 昆明雪兰牛奶有限责任公司 | Stirring-type flavored fermented milk and preparation method thereof |
CN107223709A (en) * | 2016-03-25 | 2017-10-03 | 内蒙古伊利实业集团股份有限公司 | A kind of low sugar or sugar-free yogurt and preparation method thereof |
WO2020064058A1 (en) * | 2018-09-27 | 2020-04-02 | Agrana Beteiligungs-Ag | Preparation of an innovative recipe for organic plain yogurt with no added sugar as a basis for significantly sugar-reduced fruit yogurts |
CN111436491A (en) * | 2020-04-03 | 2020-07-24 | 山东得益乳业股份有限公司 | Low-fat sucrose-free additive-free blood sugar control set yogurt and preparation method thereof |
CN112175864A (en) * | 2020-09-18 | 2021-01-05 | 山东得益乳业股份有限公司 | Bifidobacterium animalis and breeding method and application thereof |
-
2021
- 2021-08-20 CN CN202110959822.2A patent/CN115517296A/en active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105638880A (en) * | 2016-01-07 | 2016-06-08 | 昆明雪兰牛奶有限责任公司 | Stirring-type flavored fermented milk and preparation method thereof |
CN107223709A (en) * | 2016-03-25 | 2017-10-03 | 内蒙古伊利实业集团股份有限公司 | A kind of low sugar or sugar-free yogurt and preparation method thereof |
WO2020064058A1 (en) * | 2018-09-27 | 2020-04-02 | Agrana Beteiligungs-Ag | Preparation of an innovative recipe for organic plain yogurt with no added sugar as a basis for significantly sugar-reduced fruit yogurts |
CN111436491A (en) * | 2020-04-03 | 2020-07-24 | 山东得益乳业股份有限公司 | Low-fat sucrose-free additive-free blood sugar control set yogurt and preparation method thereof |
CN112175864A (en) * | 2020-09-18 | 2021-01-05 | 山东得益乳业股份有限公司 | Bifidobacterium animalis and breeding method and application thereof |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN104957255B (en) | A kind of brown probiotic yogurt and preparation method thereof | |
CN107223709B (en) | Low-sugar or sucrose-free yoghourt and preparation method thereof | |
CN109662153B (en) | Aerated fermented soymilk beverage and preparation method thereof | |
CN101715814A (en) | Low-fat sugar-free yogurt and preparation method thereof | |
CN102125105A (en) | New-prebiotics-added milk slice and preparation method thereof | |
CN106804711A (en) | It is a kind of to drink type flavored fermented milk and preparation method thereof containing particle | |
CN102028032A (en) | Novel prebiotics-added fermented milk and preparation method thereof | |
CN107212091A (en) | Double protein flavored fermented milk and preparation method thereof | |
CN112244101B (en) | Aerated live bacteria transparent whey beverage and preparation method thereof | |
CN110403013A (en) | A kind of no added flavor yoghourt and preparation method thereof | |
CN102578227A (en) | Sugar-free yoghourt | |
Riazi et al. | Effect of honey and starter culture on growth, acidification, sensory properties and bifidobacteria cell counts in fermented skimmed milk | |
EP3364766A1 (en) | Low sugar flavoured yogurt | |
CN107279287A (en) | A kind of preparation method of bird's nest Yoghourt | |
RU2532047C1 (en) | Ice-cream production method | |
CN108967550A (en) | A kind of high stable stirring at normal temperature type soy yogurt and preparation method thereof | |
CN110973552B (en) | Red grape cheese jam, red grape yoghourt and preparation method thereof | |
Ibrahim et al. | Improve sensory quality and textural properties of fermented camel’s milk by fortified with dietary fiber | |
RU2616366C1 (en) | Method for producing low-fat ice cream with whey proteins microparticulate | |
CN102077872A (en) | Fruit vinegar-containing milk beverage and preparation method thereof | |
CN109393025A (en) | A kind of Yoghourt and preparation method thereof | |
CN111990647A (en) | Dietary fiber composition, yoghourt and preparation method of yoghourt | |
Awad et al. | Lactulose production from milk permeate and its performance in healthy functional frozen yoghurt. | |
CN106259904A (en) | A kind of manufacture method of the prebiotic health care yoghourt of Jerusalem artichoke | |
JP2005328831A (en) | Method for producing yoghurt and yoghurt obtained by the same |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20221227 |
|
RJ01 | Rejection of invention patent application after publication |