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
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- 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
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- sucrose
- free
- lactobacillus
- fiber
- milk
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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.
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