CN103250785B - A kind of inulin low-fat yogurt pudding and preparation method thereof - Google Patents

Abstract

The invention discloses a kind of inulin low-fat yogurt pudding and preparation method thereof, belong to food processing technology field.This inulin low-fat yogurt pudding is made up of the component of following weight percentage: Yoghourt base-material 30 ~ 40%, inulin 2 ~ 10%, thickener 0.05 ~ 0.5%, sweetener 0.001 ~ 5%, and surplus is water.Wherein, inulin is a kind of soluble dietary fiber, optionally can promote the growth of colon probio, have reduction blood sugar concentration, maintains lipid metabolism balance, improves the bioavailability of mineral element, strengthen the functions such as immunity of organisms.Inulin low-fat yogurt pudding of the present invention is rich in inulin dietary fiber, fat content is low, mouthfeel is smooth, have and improve intestinal microenvironment, control blood fat and blood sugar level, reduce energy, promote the function such as the absorption of mineral matter and the synthesis of vitamin, be particularly suitable for suffering from constipation, obesity, hypertension, high fat of blood and diabetes and other diseases the elderly eat.

Description

A kind of inulin low-fat yogurt pudding and preparation method thereof

technical field

The invention specifically relates to an inulin low-fat yogurt pudding, and also relates to a preparation method of the yogurt pudding, which belongs to the technical field of food processing.

Background technique

With the improvement of living standards, major changes have taken place in people's diet structure, which has changed from "high grain diet" type to low dietary fiber and "three high" type, namely high protein, high fat and high energy. Increasing evidence shows that there is a strong relationship between dietary fiber intake and chronic diseases, including intestinal diseases, obesity, diabetes and cardiovascular diseases. According to estimates by WHO experts, various chronic diseases caused by insufficient dietary fiber intake cause losses of up to hundreds of billions of dollars to the global economy every year. Based on this, the World Health Organization recommends that the daily dietary fiber intake of adults should not be less than 40.4 grams. The actual survey results show that the problem of insufficient dietary fiber intake is widespread in the world, and the situation in my country is even more worrying, about 14 grams per day. According to estimates by WHO experts, various chronic diseases caused by insufficient dietary fiber intake cause losses of up to hundreds of billions of dollars to the global economy every year.

Yogurt pudding is made of milk as the main raw material, added with other food accessories, and fermented by lactic acid bacteria. It is a delicious and nutritious food. However, with the improvement of people's living standards and the enhancement of health awareness, the demand for food with low fat, low calorie, high dietary fiber and good taste is growing rapidly in the market. At present, the pudding reported in the literature is whole milk pudding or full fat yogurt pudding. For example, Chinese patent (application number: 200910049130.3) discloses a kind of milk pudding and its preparation method, and Chinese patent (application number: 201010603958.1) discloses a Yogurt Pudding Recipe. However, the above-mentioned products all contain higher fat and high calorie value, and are not suitable for obese patients; and because the products lack dietary fiber, that is, probiotic factors, the physiological functions of probiotics in yogurt cannot be fully exerted. Therefore, people require to develop a kind of low-fat, low-calorie, good mouthfeel low-fat yogurt pudding rich in dietary fiber, especially suitable for middle-aged and elderly people who suffer from diseases such as constipation, obesity, hypertension, hyperlipidemia and diabetes.

Contents of the invention

The purpose of the present invention is to provide a kind of inulin low-fat yoghurt pudding.

At the same time, the invention also provides a method for preparing the inulin low-fat yoghurt pudding.

In order to achieve the above object, the technical solution adopted in the present invention is:

A low-fat yogurt pudding with inulin, which is composed of the following components in percentage by weight: 30-40% of yogurt base material, 2-10% of inulin I, 0.05-0.5% of thickener, and 0.001-5% of sweetener , and the balance is water.

The inulin I is one of short-chain inulin, long-chain inulin or natural inulin or any combination thereof. Preferably, long-chain inulin is used. Because long-chain inulin has excellent gelling and rheological properties, it can give low-fat yogurt pudding a fat-like smoothness and make up for its lack of taste; at the same time, long-chain inulin cannot be absorbed in the small intestine of the human body After entering the human large intestine, it acts as a probiotic factor, which can promote the growth and reproduction of probiotics such as lactic acid bacteria and bifidobacteria, and inhibit the growth of harmful bacteria, thereby enhancing its health care function.

The thickener is one of sodium carboxymethylcellulose, agar, sodium alginate, konjac gum, carrageenan, gellan gum, xanthan gum, pectin or any combination thereof.

The sweetener is one of fructose syrup, xylitol, acesulfame potassium, aspartame, sucralose, cyclamate or any combination thereof.

The yogurt base material can be commercially available low-fat yogurt, and can also be prepared by fermenting low-fat milk with lactic acid bacteria in a conventional method. The invention provides a yogurt base material prepared by fermenting inulin and low-fat milk. The yogurt base material is fermented from the following components in percentage by weight: white granulated sugar 2.5-7.0%, inulin II 0.2-0.5% %, 20-30 DCU of lactic acid bacteria, and the balance is low-fat milk.

The inulin II used in the fermented yogurt base is one of short-chain inulin, long-chain inulin or natural inulin or any combination thereof. Preferably, natural inulin is used. Because natural inulin contains both short-chain inulin and long-chain inulin, during the fermentation stage of lactic acid bacteria, short-chain inulin can be used as a good carbon source to promote the rapid growth and reproduction of lactic acid bacteria, while long-chain inulin can improve low-fat yogurt The textural properties of yoghurt increase the consistency, smoothness and fineness of yoghurt.

According to the DCU value of the lactic acid bacteria species: Lactobacillus bulgaricus: Streptococcus thermophilus: Bifidobacterium: Lactobacillus acidophilus = 2: (1-2): (0.5-1): (0.5-1).

The low-fat milk is antibiotic-free reconstituted low-fat milk or skim milk, the fat content of which is less than 0.5%, the protein content is greater than 2.85%, and the non-fat milk solids are greater than 8.0%.

The preparation method of described yogurt base material, concrete steps are as follows:

(1) Ingredients: Accurately take each component, add white sugar and inulin II to low-fat milk, homogenize at 18-20MPa, 65-70°C, and then sterilize at 95-100°C for 10 minutes;

(2) Inoculation: After sterilization, cool to 41-43°C, add lactic acid bacteria and mix well;

(3) Fermentation: After mixing, ferment at 41-43°C, and control the acidity at the end point to 75-80°T;

(4) Cooling: After the fermentation is finished, cool the temperature of the yogurt base to 18-20°C.

A method for preparing inulin low-fat yogurt pudding, the specific steps are as follows: accurately take each component, first add inulin I, a thickener and a sweetener into water, mix well, heat to 95-98°C, and keep warm for 10 After ~15 minutes, cool to 85°C, add the yogurt base and stir well.

Preferably, the inulin low-fat yogurt pudding prepared above is filled and heat-sealed, sterilized at 85° C. for 10 minutes, and then cooled.

Beneficial effects of the present invention:

The inulin low-fat yoghurt pudding in the present invention is rich in inulin dietary fiber, has low fat content, low calorie value, has a fat-like smooth mouthfeel, can give full play to the physiological functions of probiotics in yoghurt, and has the ability to promote the proliferation of bifidobacteria , Improve the intestinal microenvironment, control blood lipid and blood sugar levels, reduce energy, promote mineral absorption, especially the synthesis of calcium ions and vitamins rich in milk, especially suitable for constipation, obesity, high blood pressure, hyperlipidemia Middle-aged and elderly people with diseases such as diabetes and diabetes, but this product is not suitable for infants, children and adolescents.

Among them, the inulin used in the present invention is also called inulin, which is a linear straight-chain polysaccharide formed by connecting D-fructose through β (1→2) bonds, often with a glucose residue at the end, and the degree of polymerization (DP) is 2 to 60, of which inulin with an average degree of polymerization ≤ 10 is called short-chain inulin, and inulin with an average degree of polymerization ≥ 23 is called long-chain inulin. Inulin extracted from natural plants (artichoke, chicory) also contains Short and long chains, known as natural inulin. As a soluble dietary fiber different from starch structure, inulin can selectively promote the growth of probiotics in the colon, improve the health of the host, reduce blood sugar concentration, maintain lipid metabolism balance, and improve the bioavailability of mineral elements. Enhance the body's immunity and other functions. In the food industry, inulin can also significantly improve the texture and properties of food, endow the product with a fat-like smoothness, and can be used as a fat substitute to improve the processing performance and nutritional value of the product. It belongs to a functional food raw material .

The purpose of adding inulin when making yogurt base material in the present invention is to promote the reproduction of lactic acid bacteria during the fermentation process of yogurt, increase the number of active bacteria, and promote its acid production. Rapid growth in the early stage, and a small amount of inulin is beneficial to increase the total number of lactic acid active bacteria in the middle and late stages of fermentation, and promote their acid production. The purpose of adding inulin when making yogurt pudding is that inulin, as a probiotic factor, is beneficial to maintain the number of active lactic acid bacteria in yogurt pudding, and when yogurt is ingested into the human body, because inulin cannot be absorbed in the small intestine, it enters the After reaching the large intestine, it promotes the reproduction of the original lactic acid bacteria in the human large intestine and the lactic acid bacteria ingested through yogurt pudding, inhibits the growth of harmful bacteria, and improves the physiological function of yogurt pudding.

The present invention uses Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium, and Lactobacillus acidophilus to ferment yogurt, mainly because the single Lactobacillus bulgaricus produces good acidity, but the aroma production is poor, while the single Streptococcus thermophilus produces aroma. Good, but poor acid production. If these two kinds of lactic acid bacteria are mixed in an appropriate ratio, they can play the role of mutual symbiosis and mutual promotion in the process of fermentation and reproduction. During the fermentation process of yogurt, Lactobacillus bulgaricus has a certain degradative effect on protein and produces valine, glycine and histidine, etc. These components can stimulate the growth of Streptococcus thermophilus, and Streptococcus thermophilus produces formic acid during the growth process , used by Lactobacillus bulgaricus. When the two co-exist, the growth is significantly accelerated, and the acid production of the strain is also significantly higher than that of a single strain. Streptococcus thermophilus and Bacillus bulgaricus ferment lactose to produce health-promoting components such as lactic acid, acetic acid, and bacteriocin, but they are very sensitive to acids and bile salts, and it is difficult to colonize the intestinal tract through the gastrointestinal environment. Lactobacillus acidophilus has strong resistance to acid and bile salts, and can successfully pass through the gastrointestinal environment and colonize in the large intestine, giving full play to its health-promoting effect. When Bifidobacterium and Lactobacillus acidophilus are fermented in the intestinal tract, they can also produce lactic acid and acetic acid, which can improve the utilization rate of calcium, phosphorus, and iron, promote the absorption of iron and vitamin D, and produce vitamin K and vitamin B. Reduce the absorption of cholesterol and reduce the damage of radiation to the human body. When the above four kinds of lactic acid bacteria are used in combination, they have a synergistic effect, which can not only maintain a good aroma of the made yogurt base, promote the production and reproduction of active bacteria, but also ensure that a considerable number of active bacteria can reach the large intestine of the human body and exert their beneficial effects. Physiological functions of bacteria.

Detailed ways

The following examples only illustrate the present invention in further detail, but do not constitute any limitation to the present invention.

Example 1

The low-fat yogurt pudding with inulin in this example is composed of the following components in percentage by weight: yogurt base 30%, long-chain inulin 2%, sodium carboxymethylcellulose 0.5%, sucralose 0.013% , and the balance is deionized water.

The yogurt base material is made by fermenting the following components in percentage by weight: white granulated sugar 2.5%, long-chain inulin 0.5%, Lactobacillus bulgaricus 12DCU, Streptococcus thermophilus 6DCU, Bifidobacterium 3DCU, acidophilus milk Bacillus 3DCU, the balance is anti-reconstituted low-fat milk.

The preparation method of described yogurt base material, concrete steps are as follows:

(1) Detection and standardization of non-antibiotic reconstituted low-fat milk: 72° alcohol protein is stable, acidity ≤ 18° T, boiled normally, fat, protein, non-fat milk solids and antibiotic residues are detected, and then circulated at a milk temperature of 45°C 15 minutes, standardized fat <0.5%, protein >2.85%, non-fat milk solids >8.0%;

(2) Ingredients: Accurately take each component, add white sugar and inulin II to the non-antibiotic reconstituted low-fat milk, homogenize at 18MPa and 65°C, and then sterilize at 100°C for 10 minutes;

(3) Inoculation: After sterilization, cool to 43°C, add lactic acid bacteria, and mix for 20 minutes;

(4) Fermentation: Ferment at 43°C after mixing, and control the acidity at the end point to 80°T;

(5) Cooling: Cool the temperature of the yogurt base to 19°C after fermentation.

The preparation method of inulin low-fat yogurt pudding in the present embodiment, concrete steps are as follows:

(1) Accurately take each component, first add inulin Ⅰ, thickener and sweetener into water, mix well, heat up slowly to 95°C, keep warm for 10 minutes, cool to 85°C, add yogurt base and stir well .

(2) Fill and heat seal the inulin low-fat yogurt pudding prepared above, sterilize at 85°C for 10 minutes, and cool until the inside of the colloid is solidified.

The content of each component in the inulin low-fat yogurt pudding prepared in this example is shown in Table 1 below.

Example 2

The inulin low-fat yogurt pudding in this embodiment is composed of the following components in weight percentage: 40% yogurt base material, 10% short-chain inulin, 0.5% sodium alginate, 0.001% acesulfame potassium, and the balance for deionized water.

The yogurt base is made by fermenting the following components in weight percent: 7.0% white sugar, 0.2% short-chain inulin, 10DCU of Lactobacillus bulgaricus, 10DCU of Streptococcus thermophilus, 5DCU of Bifidobacterium, acidophilus milk Bacillus 5DCU, and the balance is anti-reconstituted low-fat milk.

The preparation method of described yogurt base material, concrete steps are as follows:

(1) Detection and standardization of non-antibiotic reconstituted low-fat milk: 72°C alcohol protein is stable, acidity ≤18°T, boiled normally, fat, protein, non-fat milk solids and antibiotic residues are detected, and then circulated at a milk temperature of 50°C 15 minutes, standardized fat <0.5%, protein >2.85%, non-fat milk solids >8.0%;

(2) Ingredients: Accurately take each component, add white sugar and inulin II to the non-antibiotic reconstituted low-fat milk, homogenize at 20MPa and 70°C, and then sterilize at 95°C for 10 minutes;

(3) Inoculation: After sterilization, cool to 41°C, add lactic acid bacteria, and mix for 20 minutes;

(4) Fermentation: After mixing, ferment at 41°C, and control the acidity at the end point to 75°T;

(5) Cooling: Cool the temperature of the yogurt base to 18°C after fermentation.

The preparation method of inulin low-fat yogurt pudding in the present embodiment, concrete steps are as follows:

(1) Accurately take each component, first add inulin Ⅰ, thickener and sweetener into water, mix well, heat up slowly to 98°C, keep warm for 10 minutes, cool to 85°C, add yogurt base and stir well .

(2) Fill and heat seal the inulin low-fat yogurt pudding prepared above, sterilize at 85°C for 10 minutes, and cool until the inside of the colloid is solidified.

The content of ingredients in the inulin low-fat yogurt pudding prepared in this example is shown in Table 1 below.

Example 3

The low-fat yogurt pudding with inulin in this embodiment is composed of the following components in percentage by weight: 35% yogurt base material, 5% natural inulin, 0.03% konjac gum, 0.02% carrageenan, and 1% xylitol , 4% fructose syrup, and the balance is deionized water.

The yogurt base is made by fermenting the following components in percentage by weight: white granulated sugar 5%, natural inulin 0.3%, Lactobacillus bulgaricus 9DCU, Streptococcus thermophilus 5DCU, Bifidobacterium 3DCU, Lactobacillus acidophilus 3DCU, the balance is anti-reconstituted low-fat milk.

The preparation method of described yogurt base material, concrete steps are as follows:

(1) Detection and standardization of non-antibiotic reconstituted low-fat milk: 72°C alcohol protein is stable, acidity ≤18°T, boiled normally, fat, protein, non-fat milk solids and antibiotic residues are detected, and then circulated at a milk temperature of 50°C 15 minutes, standardized fat <0.5%, protein >2.85%, non-fat milk solids >8.0%;

(2) Ingredients: Accurately take each component, add white sugar and inulin II to the non-antibiotic reconstituted low-fat milk, homogenize at 20MPa and 70°C, and then sterilize at 95°C for 10 minutes;

(3) Inoculation: After sterilization, cool to 41°C, add lactic acid bacteria, and mix for 20 minutes;

(4) Fermentation: After mixing, ferment at 41°C, and control the acidity at the end point to 75°T;

(5) Cooling: Cool the temperature of the yogurt base to 20°C after fermentation.

The preparation method of inulin low-fat yogurt pudding in the present embodiment, concrete steps are as follows:

(1) Accurately take each component, first add inulin Ⅰ, thickener and sweetener into water, mix well, heat up slowly to 98°C, keep warm for 10 minutes, cool to 85°C, add yogurt base and stir well .

(2) Fill and heat seal the inulin low-fat yogurt pudding prepared above, sterilize at 85°C for 10 minutes, and cool until the inside of the colloid is solidified.

The content of each component in the inulin low-fat yogurt pudding prepared in this example is shown in Table 1 below.

Example 4

The low-fat yogurt pudding with inulin in this embodiment is composed of the following components in percentage by weight: yogurt base 35%, natural inulin 3%, long-chain inulin 4%, konjac gum 0.01%, gellan gum 0.02%, xanthan gum 0.1%, fructose syrup 3%, aspartame 0.015%, cyclamate 0.06%, and the balance is deionized water.

The yogurt base material is made by fermenting the following components in weight percent: white granulated sugar 5%, short-chain inulin 0.1%, natural inulin 0.1%, long-chain inulin 0.1%, Lactobacillus bulgaricus 12DCU, Lactobacillus bulgaricus 12DCU, Streptococcus thermitis 8DCU, Bifidobacterium 4DCU, Lactobacillus acidophilus 4DCU, the balance is skimmed milk.

The preparation method of described yogurt base material, concrete steps are as follows:

(1) Detection and standardization of skimmed milk: 72° alcohol protein is stable, acidity ≤ 18°T, boiled normally, detect fat, protein, non-fat milk solids and antibiotic residues, and then circulate the milk at 45°C for 15 minutes, standardize Fat<0.5%, protein>2.85%, non-fat milk solids>8.0%;

(2) Ingredients: Accurately take each component, add white sugar and inulin II to skim milk, homogenize at 18MPa, 65°C, and then sterilize at 100°C for 10 minutes;

(3) Inoculation: After sterilization, cool to 43°C, add lactic acid bacteria, and mix for 20 minutes;

(4) Fermentation: Ferment at 43°C after mixing, and control the acidity at the end point to 80°T;

(5) Cooling: Cool the temperature of the yogurt base to 18°C after fermentation.

The preparation method of inulin low-fat yogurt pudding in the present embodiment, concrete steps are as follows:

(1) Accurately take each component, first add inulin Ⅰ, thickener and sweetener into water, mix well, heat up slowly to 95°C, keep warm for 10 minutes, cool to 85°C, add yogurt base and stir well .

(2) Fill and heat seal the inulin low-fat yogurt pudding prepared above, sterilize at 85°C for 10 minutes, and cool until the inside of the colloid is solidified.

Example 5

The low-fat yogurt pudding with inulin in this example is composed of the following components in percentage by weight: yogurt base 30%, natural inulin 3%, long-chain inulin 4%, short-chain inulin 3%, agar 0.1%, fructose syrup 3%, aspartame 0.015%, cyclamate 0.06%, and the balance is deionized water.

The yogurt base is made by fermenting the following components in weight percent: white granulated sugar 4%, short-chain inulin 0.1%, natural inulin 0.1%, long-chain inulin 0.1%, Lactobacillus bulgaricus 12DCU, Lactobacillus bulgaricus 12DCU, Streptococcus thermitis 8DCU, Bifidobacterium 4DCU, Lactobacillus acidophilus 4DCU, the balance is skimmed milk.

The preparation method of described yogurt base material, concrete steps are as follows:

(1) Detection and standardization of skimmed milk: 72° alcohol protein is stable, acidity ≤ 18°T, boiled normally, detect fat, protein, non-fat milk solids and antibiotic residues, and then circulate the milk at 45°C for 15 minutes, standardize Fat<0.5%, protein>2.85%, non-fat milk solids>8.0%;

(2) Ingredients: Accurately take each component, add white sugar and inulin II to skim milk, homogenize at 18MPa, 65°C, and then sterilize at 100°C for 10 minutes;

(3) Inoculation: After sterilization, cool to 43°C, add lactic acid bacteria, and mix for 20 minutes;

(4) Fermentation: Ferment at 43°C after mixing, and control the acidity at the end point to 80°T;

(5) Cooling: Cool the temperature of the yogurt base to 20°C after fermentation.

The preparation method of inulin low-fat yogurt pudding in the present embodiment, concrete steps are as follows:

(1) Accurately take each component, first add inulin Ⅰ, thickener and sweetener into water, mix well, heat up slowly to 95°C, keep warm for 10 minutes, cool to 85°C, add yogurt base and stir well .

(2) Fill and heat seal the inulin low-fat yogurt pudding prepared above, sterilize at 85°C for 10 minutes, and cool until the inside of the colloid is solidified.

Example 6

The low-fat yogurt pudding with inulin in this example consists of the following components in percentage by weight: yogurt base 35%, long-chain inulin 5%, pectin 0.2%, xylitol 1%, fructose syrup 4%, and the balance is deionized water.

The yogurt base is made by fermenting the following components in percentage by weight: white granulated sugar 6%, natural inulin 0.3%, Lactobacillus bulgaricus 9DCU, Streptococcus thermophilus 5DCU, Bifidobacterium 3DCU, Lactobacillus acidophilus 3DCU, the balance is anti-reconstituted low-fat milk.

The preparation method of described yogurt base material, concrete steps are as follows:

(1) Detection and standardization of skim milk: 72° alcohol protein is stable, acidity ≤ 18°T, boiling is normal, fat, protein, non-fat milk solids and antibiotic residues are detected, and then circulated at a milk temperature of 50°C for 15 minutes for standardization Fat<0.5%, protein>2.85%, non-fat milk solids>8.0%;

(2) Ingredients: Accurately take each component, add white sugar and inulin II to skim milk, homogenize at 19MPa, 68°C, and then sterilize at 100°C for 10 minutes;

(3) Inoculation: After sterilization, cool to 42°C, add lactic acid bacteria, and mix for 20 minutes;

(4) Fermentation: Ferment at 42°C after mixing, and control the acidity at the end point to 80°T;

(5) Cooling: Cool the temperature of the yogurt base to 18°C after fermentation.

The preparation method of inulin low-fat yogurt pudding in the present embodiment, concrete steps are as follows:

(1) Accurately take each component, first add inulin Ⅰ, thickener and sweetener into water, mix well, heat up slowly to 98°C, keep warm for 10 minutes, cool to 85°C, add yogurt base and stir well .

(2) Fill and heat seal the inulin low-fat yogurt pudding prepared above, sterilize at 85°C for 10 minutes, and cool until the inside of the colloid is solidified.

Comparative example 1

With reference to the formula in the patent 200910049130.3, the method of Example 1 was used to prepare yogurt pudding.

comparative example

Referring to the formula in patent 2201110434040.3, the method in Example 1 was used to prepare yogurt pudding.

The content of each component in the inulin low-fat yogurt pudding prepared in Examples 1-6 and Comparative Examples 1-2 is shown in Table 1 below.

Table 1 Contents of each component in the yoghurt pudding prepared in Examples 1-6 and Comparative Example

Conclusion: It can be seen from Table 1 that the dietary fiber content of the inulin low-fat yogurt pudding prepared in Examples 1-6 of the present invention is at least 30% higher than that of the comparative example, and the fat content is only equivalent to 2.55%-5.03% of the comparative example. The calorie content per 100g of the product is only equivalent to 13.40%-24.73% of that of the comparative example, and the sugar content is only equivalent to 2.5%-42.86% of that of the comparative example. It can be seen that the inulin low-fat yogurt pudding in the present invention is rich in inulin dietary fiber, and has low fat content, calorie value and sugar content, and is especially suitable for people suffering from constipation, obesity, high blood pressure, high blood fat and diabetes. Middle-aged and elderly people eat.

Claims (5)

1. inulin low-fat yogurt pudding, is characterized in that: be made up of the component of following weight percentage: Yoghourt base-material 30%, long-chain inulin 2%, sodium carboxymethylcellulose 0.5%, Sucralose 0.013%, and surplus is deionized water;

Described Yoghourt base-material is fermented by the component of following weight percentage and makes: white granulated sugar 2.5%, long-chain inulin 0.5%, lactobacillus bulgaricus 12DCU, streptococcus thermophilus 6DCU, Bifidobacterium 3DCU, lactobacillus acidophilus 3DCU, and surplus is that nonreactive restores low fat milk;

The preparation process of Yoghourt base-material is as follows:

(1) nonreactive restores detection and the standardization of low fat milk: 72 ° of alcohol protein stabilizations, acidity≤18 ° T, boil normal, detect fat, protein, non-fat solid and antibiotic residue, circulate 15 minutes at milk temperature 45 DEG C again, fatty < 0.5%, protein G reatT.GreaT.GT 2.85%, non-fat solid > 8.0% after standardization;

(2) prepare burden: accurately get each component, white granulated sugar, long-chain inulin added nonreactive and restore in low fat milk, at 18MPa, at 65 DEG C after homogeneous, then at 100 DEG C sterilization 10min;

(3) inoculate: after sterilization, be cooled to 43 DEG C, after adding lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, lactobacillus acidophilus, mixing 20min;

(4) ferment: at 43 DEG C of bottom fermentations after mixing, controlling terminal acidity is 80 ° of T;

(5) cool: the temperature to 19 DEG C cooling Yoghourt base-material after fermentation ends;

The preparation process of inulin low-fat yogurt pudding is as follows:

(1) accurately get each component, first long-chain inulin, sodium carboxymethylcellulose and Sucralose are added to the water, heating up at a slow speed after mixing is heated to 95 DEG C, is cooled to 85 DEG C, adds Yoghourt base-material and stir evenly after insulation 10min;

(2) by the filling heat-sealing of inulin low-fat yogurt pudding of above-mentioned preparation, at 85 DEG C of sterilization 10min, colloid solidified inside is cooled to.

2. inulin low-fat yogurt pudding, is characterized in that: be made up of the component of following weight percentage: Yoghourt base-material 40%, short chain inulin 10%, sodium alginate 0.5%, acesulfame potassium 0.001%, and surplus is deionized water;

Described Yoghourt base-material is fermented by the component of following weight percentage and makes: white granulated sugar 7.0%, short chain inulin 0.2%, lactobacillus bulgaricus 10DCU, streptococcus thermophilus 10DCU, Bifidobacterium 5DCU, lactobacillus acidophilus 5DCU, and surplus is that nonreactive restores low fat milk;

The preparation process of described Yoghourt base-material is as follows:

(1) nonreactive restores detection and the standardization of low fat milk: 72 ° of alcohol protein stabilizations, acidity≤18 ° T, boil normal, detect fat, protein, non-fat solid and antibiotic residue, circulate 15 minutes at milk temperature 50 DEG C again, fatty < 0.5%, protein G reatT.GreaT.GT 2.85%, non-fat solid > 8.0% after standardization;

(2) prepare burden: accurately get each component, white granulated sugar, short chain inulin added nonreactive and restore in low fat milk, at 20MPa, at 70 DEG C after homogeneous, then at 95 DEG C sterilization 10min;

(3) inoculate: after sterilization, be cooled to 41 DEG C, after adding lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, lactobacillus acidophilus, mixing 20min;

(4) ferment: at 41 DEG C of bottom fermentations after mixing, controlling terminal acidity is 75 ° of T;

(5) cool: the temperature to 18 DEG C cooling Yoghourt base-material after fermentation ends;

The preparation process of inulin low-fat yogurt pudding is as follows:

(1) accurately get each component, first short chain inulin, sodium alginate and acesulfame potassium are added to the water, heating up at a slow speed after mixing is heated to 98 DEG C, is cooled to 85 DEG C, adds Yoghourt base-material and stir evenly after insulation 10min;

(2) by the filling heat-sealing of inulin low-fat yogurt pudding of above-mentioned preparation, at 85 DEG C of sterilization 10min, colloid solidified inside is cooled to.

3. inulin low-fat yogurt pudding, is characterized in that: be made up of the component of following weight percentage: Yoghourt base-material 35%, natural inulin 5%, konjac glucomannan 0.03%, carragheen 0.02%, xylitol 1%, HFCS 4%, and surplus is deionized water;

Described Yoghourt base-material is fermented by the component of following weight percentage and makes: white granulated sugar 5%, natural inulin 0.3%, lactobacillus bulgaricus 9DCU, streptococcus thermophilus 5DCU, Bifidobacterium 3DCU, lactobacillus acidophilus 3DCU, and surplus is that nonreactive restores low fat milk;

The preparation process of described Yoghourt base-material is as follows:

(1) nonreactive restores detection and the standardization of low fat milk: 72 ° of alcohol protein stabilizations, acidity≤18 ° T, boil normal, detect fat, protein, non-fat solid and antibiotic residue, circulate 15 minutes at milk temperature 50 DEG C again, fatty < 0.5%, protein G reatT.GreaT.GT 2.85%, non-fat solid > 8.0% after standardization;

(2) prepare burden: accurately get each component, white granulated sugar, natural inulin added nonreactive and restore in low fat milk, at 20MPa, at 70 DEG C after homogeneous, then at 95 DEG C sterilization 10min;

(3) inoculate: after sterilization, be cooled to 41 DEG C, after adding lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, lactobacillus acidophilus, mixing 20min;

(4) ferment: at 41 DEG C of bottom fermentations after mixing, controlling terminal acidity is 75 ° of T;

(5) cool: the temperature to 20 DEG C cooling Yoghourt base-material after fermentation ends;

The preparation process of inulin low-fat yogurt pudding is as follows:

(1) accurately get each component, first natural inulin, konjac glucomannan, carragheen, xylitol and HFCS are added to the water, heating up at a slow speed after mixing is heated to 98 DEG C, is cooled to 85 DEG C, adds Yoghourt base-material and stir evenly after insulation 10min;

(2) by the filling heat-sealing of inulin low-fat yogurt pudding of above-mentioned preparation, at 85 DEG C of sterilization 10min, colloid solidified inside is cooled to.

4. inulin low-fat yogurt pudding, it is characterized in that: be made up of the component of following weight percentage: Yoghourt base-material 35%, natural inulin 3%, long-chain inulin 4%, konjac glucomannan 0.01%, gellan gum 0.02%, xanthans 0.1%, HFCS 3%, Aspartame 0.015%, honey element 0.06%, surplus is deionized water;

Described Yoghourt base-material is fermented by the component of following weight percentage and makes: white granulated sugar 5%, short chain inulin 0.1%, natural inulin 0.1%, long-chain inulin 0.1%, lactobacillus bulgaricus 12DCU, streptococcus thermophilus 8DCU, Bifidobacterium 4DCU, lactobacillus acidophilus 4DCU, surplus is skim milk;

The preparation process of described Yoghourt base-material is as follows:

(1) detection of skim milk and standardization: 72 ° of alcohol protein stabilizations, acidity≤18 ° T, boil normal, detect fat, protein, non-fat solid and antibiotic residue, circulate 15 minutes at milk temperature 45 DEG C again, fatty < 0.5%, protein G reatT.GreaT.GT 2.85%, non-fat solid > 8.0% after standardization;

(2) prepare burden: accurately get each component, white granulated sugar, short chain inulin, natural inulin, long-chain inulin are added in skim milk, at 18MPa, at 65 DEG C after homogeneous, then at 100 DEG C sterilization 10min;

(3) inoculate: after sterilization, be cooled to 43 DEG C, after adding lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, lactobacillus acidophilus, mixing 20min;

(4) ferment: at 43 DEG C of bottom fermentations after mixing, controlling terminal acidity is 80 ° of T;

(5) cool: the temperature to 18 DEG C cooling Yoghourt base-material after fermentation ends;

The preparation process of inulin low-fat yogurt pudding is as follows:

(1) each component is accurately got, first natural inulin, long-chain inulin, konjac glucomannan, gellan gum, xanthans, HFCS, Aspartame and honey element are added to the water, heat up at a slow speed after mixing and be heated to 95 DEG C, be cooled to 85 DEG C after insulation 10min, add Yoghourt base-material and stir evenly;

(2) by the filling heat-sealing of inulin low-fat yogurt pudding of above-mentioned preparation, at 85 DEG C of sterilization 10min, colloid solidified inside is cooled to.

5. inulin low-fat yogurt pudding, is characterized in that: be made up of the component of following weight percentage: Yoghourt base-material 30%, natural inulin 3%, long-chain inulin 4%, short chain inulin 3%, agar 0.1%, HFCS 3%, Aspartame 0.015%, honey element 0.06%, surplus is deionized water;

Described Yoghourt base-material is fermented by the component of following weight percentage and makes: white granulated sugar 4%, short chain inulin 0.1%, natural inulin 0.1%, long-chain inulin 0.1%, lactobacillus bulgaricus 12DCU, streptococcus thermophilus 8DCU, Bifidobacterium 4DCU, lactobacillus acidophilus 4DCU, surplus is skim milk;

The preparation process of described Yoghourt base-material is as follows:

(1) detection of skim milk and standardization: 72 ° of alcohol protein stabilizations, acidity≤18 ° T, boil normal, detect fat, protein, non-fat solid and antibiotic residue, circulate 15 minutes at milk temperature 45 DEG C again, fatty < 0.5%, protein G reatT.GreaT.GT 2.85%, non-fat solid > 8.0% after standardization;

(2) prepare burden: accurately get each component, white granulated sugar, short chain inulin, natural inulin, long-chain inulin are added in skim milk, at 18MPa, at 65 DEG C after homogeneous, then at 100 DEG C sterilization 10min;

(3) inoculate: after sterilization, be cooled to 43 DEG C, after adding lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, lactobacillus acidophilus, mixing 20min;

(4) ferment: at 43 DEG C of bottom fermentations after mixing, controlling terminal acidity is 80 ° of T;

(5) cool: the temperature to 20 DEG C cooling Yoghourt base-material after fermentation ends;

The preparation process of inulin low-fat yogurt pudding is as follows:

(1) accurately get each component, first natural inulin, long-chain inulin, short chain inulin, agar, HFCS, Aspartame and honey element are added to the water, heating up at a slow speed after mixing is heated to 95 DEG C, is cooled to 85 DEG C, adds Yoghourt base-material and stir evenly after insulation 10min;

(2) by the filling heat-sealing of inulin low-fat yogurt pudding of above-mentioned preparation, at 85 DEG C of sterilization 10min, colloid solidified inside is cooled to.