BE1025572A1 - A method of improving the coagulability of firm yoghurt without the addition of stabilizers - Google Patents

Abstract

The invention relates to a method for improving the coagulability of dense yogurt without the addition of stabilizers, which belongs to the technical field of processing dairy products. It includes the following steps: raw milk testing, protein fortification, preheating and homogenization, pasteurization, inoculation, fermentation. Compared with the traditional coagulated yoghurt, the present invention allows the yoghurt to have better coagulability and smoothness without producing whey precipitation.

Description

A process to improve the coagulability of firm yogurt without the addition of stabilizers

Technical field

The technical field of processing milk products belongs to the invention and relates in particular to a method for improving the coagulability of firm yoghurt without the addition of stabilizers.

Technical background

The production of the yogurt gel is based on casein and whey protein. During the acidification of fermented milk by lactic acid bacteria, the acidity of the milk decreased from around pH 6.7 to below pH 4.6, and a number of complex dissociations and structural reorganizations occur in this process of casein and whey protein, finally the gel forms. In raw milk, the ingredients of various components, including milk proteins, are affected by many conditions such as season, temperature, type and health of the dairy cows, milking time and frequency and can fluctuate within a certain range, which affects the formation of yogurt gel and the physicochemical properties and microstructure , At the moment, problems such as lack of firm curd and whey separation are one of the biggest physical mistakes in yogurt production that seriously affect the quality of yogurt. To do this, many scientists have studied the external factors that influence the formation of yogurt, such as fermentation temperature, homogeneous pressure and the bacterial species, but coagulability has not yet met the design and consumer requirements.

For this reason, some local researchers or companies have added the thickening or stabilizing agent, especially gelatin, which is said to increase the coagulability of yogurt and has been put into practice. While it can meet design requirements, it is difficult for consumers to accept it, and adding thickeners or stabilizers can also increase the risk to food safety, which has become a problem that has plagued many dairy companies

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The in-depth study of the influence of gels by intrinsic factors affecting yogurt quality, especially microscopic factors such as strain adaptability, protein and fat content in milk, casein and whey protein ratio, process adaptability, gel network microstructure etc. is carried out to To improve self-agglutination of yogurt and food safety, these are the research topics that need to be solved urgently in domestic research and in companies, and it is also the expectation of consumers.

In raw milk, the ingredients of various components are influenced by many conditions such as the season, temperature, type and health of the dairy cows, milking time and frequency and can fluctuate within a certain range. Above all, the protein in milk is the basic substance that forms the yogurt gel, it has the most direct influence on the formation of yogurt gel and the physico-chemical properties and the microstructure of the gel formed. The main reasons for this phenomenon are: low raw milk solids content, unsuitable salt balance, differences in the stability of the protein structure, especially the whey protein ß-lactoglobulin, as well as the thermal anomaly sensitive, raw milk contains antibacterial substances or antibiotics, inhibits the development of lactic acid bacteria, causes a very slow

Acid production, bacterial growth is fast, protein dehydration, resulting in whey separation, strain adaptability and inadequate access to bacteria temperature, fermentation temperature and time, process adaptability, etc. also appear as whey precipitation.

Therefore, improving the gel properties of milk protein without adding thickening or stabilizing agents is one of the important ways to improve the quality of yogurt.

Content of the invention

In response to the problems in the prior art, the purpose of the present invention is to provide a technical solution for a method for

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To improve the coagulability of firm yogurt without the addition of stabilizers.

The so-called process for improving the coagulability of firm yogurt without the addition of stabilizers, characterized in that this process comprises the following steps:

1) Raw milk: In accordance with the incoming inspection of fresh milk used for the production of yogurt, no antibiotics are required for raw milk, antibacterial factor lysozyme cannot be detected and removed by the standard milk separator;

2) Protein enrichment: the milk composition is adjusted, whereby 0.01% -0.05% casein powder is added to the raw milk;

3) Preheating and homogenization: the temperature of the milk is raised to 60-70 ° C, pressure of the homogenization: 10 ~ 20MPa;

4) Pasteurization: sterilization temperature is 85 ~ 95 ° C, duration of 5 - 15min, cooling;

5) Vaccination: 0.01 ~ 0.05% ß-lactoglobulin powder is added, with Lactobacillus Bulgaricus and Streptococcus Thermophilus in a ratio of 1.7:

1.3 accessed, after the vaccination this mixture is stirred intermittently in positive and negative directions, the speed is 30 ~ 40r / min;

6) Fermentation: the fermentation is kept in a static state at 40-42 ° C and lasts 4-6 hours, after which it is quickly cooled to 20-25 ° C, the material cooling time must not exceed 45 minutes.

Compared to traditional yogurt, the present invention uses one

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Protein enhancement such as casein and ß-lactoglobulin to improve product performance and nutrition;

Compared to the conventional method of adding stabilizers

The present invention uses a new method of controlling yogurt

Vaccination and operating conditions to improve the requirements of the traditional yogurt production process, thereby producing a stabilizer-free coagulation yogurt. The purpose is to reduce consumer concerns about the inclusion of stabilizers.

io Compared to traditional coagulated yogurt, this one allows

Invention that the yogurt has better coagulability and smoothness without producing whey precipitation.

Compared to traditional coagulated yogurt, the present invention uses protein enhancement such as casein and β-lactoglobulin to improve product performance and nutrition;

Compared to the conventional method of adding stabilizers

The present invention uses a new method of controlling yogurt

Vaccination and operating conditions to improve the requirements of the traditional yogurt production process, thereby producing a stabilizer-free coagulation yogurt. The purpose is to reduce consumer concerns about the inclusion of stabilizers.

Compared to traditional coagulated yogurt, this one allows

Invention that the yogurt has better coagulability and smoothness without producing whey precipitation.

Specific embodiment:

The present invention is further illustrated by the following examples.

Embodiment 1: An improved coagulated yogurt without the addition of

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Stabilizer, whose formula is: raw milk 91.4%, white sugar content 8.5%, 0.05% casein powder, 0.05% ß-lactoglobulin powder, Lactobacillus Bulgaricus 170u / T and Streptococcus Thermophilus 130u / T. The process for making coagulated yogurt involves the following steps:

1) Milk intake: In accordance with the fresh milk of the yoghurt process, the fat-free milk solids must be at least 8.5%, no antibiotics are required for the raw milk, and the bacteriostatic enzyme lysozyme is undetectable.

2) Milk cleaning: removed by the standard milk separator;

3) Protein enrichment: the milk composition is adjusted by adding 0.01% -0.05% casein powder and 8.5% white granulated sugar to the raw milk;

4) Preheating and homogenization: the temperature of the milk is raised to 60-70 ° C, pressure of the homogenization: 10 ~ 20MPa;

5) Pasteurization: sterilization temperature is 85 ~ 95 ° C, duration of 5 ~ 15min, cooling;

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6) Vaccination: 0.01 ~ 0.05% ß-lactoglobulin powder is added, there are

Lactobacillus Bulgaricus and Streptococcus Thermophilus in a ratio of 1.7:

1.3 accessed, after the vaccination this mixture is stirred intermittently in positive and negative directions, the speed is 30 ~ 40r / min; canned;

7) Fermentation: the fermentation is kept in a static state at 40-42 ° C and takes 4-6 hours, after which it is quickly cooled to 20-25 ° C, the material cooling time must not exceed 45 minutes, finally the finished product to get.

Claims (6)

claims 1. A method for improving the coagulability of firm yogurt without the addition of stabilizers, characterized in that this method comprises the following steps: 1) Raw milk: In accordance with the incoming inspection of fresh milk used for the production of yogurt, no antibiotics are required for raw milk, antibacterial factor lysozyme cannot be detected and removed by the standard milk separator; 2) Protein enrichment: the milk composition is adjusted by adding 0.01% -0.05% casein powder to the raw milk; 3) Preheating and homogenization: the temperature of the milk is raised to 60-70 ° C, pressure of the homogenization: 10 ~ 20MPa; 4) Pasteurization: sterilization temperature is 85 - 95 ° C, duration of 5 ~ 15min, cooling; 5) Vaccination: 0.01 ~ 0.05% ß-lactoglobulin powder is added, Lactobacillus Bulgaria and Streptococcus Thermophilus are accessed in a ratio of 1.7: 1.3, after the vaccination this mixture is intermittently in a positive and negative direction stirred, the speed is 30 ~ 40r / min; 6) Fermentation: the fermentation is kept in a static state at 40-42 ° C and lasts 4-6 hours, after which it is quickly cooled to 20-25 ° C, the material cooling time must not exceed 45 minutes.