CN105010538A - Application of organic barley as ingredient of organic yoghurt and having thickening effect - Google Patents

Abstract

The invention provides the application of organic barley flour as an ingredient of organic yoghurt and having a thickening effect, and belongs to the field of processing organic foods. Organic barley flour is used for replacing concentrated milk protein used in the processing of the organic yoghurt, so that the same thickening effect as the concentrated milk protein in the organic yoghurt is achieved; besides, after the organic barley flour is added, the mouth feel and the flavor of the yoghurt are improved, the multiple characteristics of the nutrient characteristic, the inoxidizability and the like of the organic yoghurt are improved to a certain extent, food safety hidden danger does not exist, and the organic barley flour conforms to the processing standard of organic products; in addition, the organic barley is easy to purchase in the market, and can be used for mass production of the organic yoghurt.

Description

Use of organic barley as an ingredient in organic yoghurt and as a thickener

technical field

The invention belongs to the field of organic food processing, in particular to the application of organic barley flour as an ingredient in the processing of organic yoghurt.

Background technique

At present, there are many kinds of yogurt products on the market, all of which are made from fresh milk or reconstituted milk, added white sugar and stabilizers (including emulsifiers and thickeners), and fermented after inoculation with fermentation bacteria. As an emerging yogurt product, organic yogurt should choose and use natural ingredients as much as possible in its production and processing, so as to ensure the integrity of its organic quality. In the organic processing standard (GB/T 19630.2-2011), there are very few substances allowed in the production of yogurt, and according to the basic principles of organic processing, the conventional ingredients allowed in organic products shall not exceed 5% of the total mass, which is relatively The land restricts the addition of ingredients in the production of organic yogurt, and further affects the production and market size of organic yogurt.

By comparing the ingredient lists of non-organic yogurt products on the market, it is not difficult to find that the thickeners added are generally gelatin, agar, pectin, carrageenan, xanthan gum and other substances. Although the addition of these chemicals can improve the stability and taste of yogurt products to a certain extent, they are food ingredients from non-natural sources and are prohibited in the processing of organic yogurt products. This has brought many restrictions to the production and processing of organic yogurt, which is not conducive to the development of organic yogurt industry. Moreover, the illegal addition and abuse of food additives (including thickeners) in recent years has forced producers to look for natural ingredients with higher food safety to replace traditional thickeners.

At present, in the actual production and processing of organic yogurt, concentrated milk protein is generally added to organic yogurt. consistency and stability. However, the production process of concentrated milk protein is more complicated, resulting in higher production costs of organic yogurt. The present invention adopts natural organic barley as ingredients to replace concentrated milk protein, which can not only play a thickening role, but also reduce the production cost of organic yoghurt products. At the same time, because barley has the characteristics of "three highs and two lows" (high protein, high fiber, high vitamins, low fat, low sugar), and is rich in active substances such as β-glucan and polyphenols, the addition of barley can further improve the organic The nutritional, functional and flavor characteristics of yogurt not only promote the development of organic yogurt production technology, but also play a positive role in promoting the development of organic barley industry.

At present, there are many researches on the thickening effect of grain raw materials in dairy products at home and abroad, such as using wheat fiber gel and modified starch to replace gelatin, although they can replace gelatin in terms of application characteristics, but for yogurt The overall quality has not improved significantly. Moreover, wheat fiber gel is not easy to purchase in the market, which greatly limits its large-scale application. In China, there is also a patented technology for compound modified starch to replace gelatin, but there are chemical residues in the production and application of modified starch, which will cause food safety hazards and do not meet the requirements of organic food processing.

At present, barley yogurt products on the market are mostly directly added barley granules, and after fermentation, the density of yogurt will change, which may easily cause uneven distribution, floating, sinking and other poor quality problems. This will not only adversely affect the stability of yogurt, but also thick taste. But it is worth admitting that the addition of barley grains improves the taste and nutritional value of yogurt products to a certain extent, and enriches the varieties of yogurt products.

Contents of the invention

Aiming at the deficiencies in the prior art, the present invention provides a kind of organic barley flour as an ingredient of organic yogurt and has the effect of thickening the spacing, and adopts organic barley flour to replace the concentrated milk protein used in the processing of organic yogurt, so as to achieve the same effect as that used in organic yogurt products. The same thickening effect as that of yogurt, and after adding, the taste and flavor of yogurt are improved, to a certain extent, the nutritional characteristics and antioxidant properties of organic yogurt are increased, there is no food safety hazard, and it meets the organic product processing standards. Moreover, organic barley is easy to buy in the market and can be used for large-scale production of organic yogurt.

The present invention achieves the above-mentioned technical purpose through the following technical means.

The invention relates to the use of organic barley flour or organic barley pulp as an ingredient of organic yoghurt and having a thickening effect.

Preferably, the added amount of the organic barley flour is 1.5%-5%.

The present invention also includes a method for preparing organic yogurt, comprising uniformly mixing organic raw material milk, sugar, organic barley flour or organic barley pulp, homogenizing, sterilizing, and cooling in sequence, adding a starter for fermentation to obtain organic yogurt, and refrigerating ;

The organic barley flour or organic barley pulp is used as an ingredient of organic yoghurt and has a thickening effect.

Preferably, the added amount of the organic barley flour is 1.5%-5%.

In the above scheme, the added amount of the sugar is 6%-8%, and the added amount of the leavening agent is 3%-4%.

Preferably, the added amount of the sugar is 8%, and the added amount of the leavening agent is 3%.

In the above scheme, the organic raw milk is full-fat, partially skimmed or skimmed organic milk, or reconstituted milk prepared from organic milk powder, cream, whey powder or other components of milk;

The starter is one or two mixed strains of Streptococcus thermophilus and Lactobacillus bulgaricus.

In the above scheme, the temperature of the fermentation treatment is 40-43°C, the fermentation treatment stops when the pH is 4.1-4.3, and the refrigeration temperature is 4°C.

Preferably, the temperature of the fermentation treatment is 42°C, and the fermentation treatment stops when the pH is 4.2.

In the above scheme, the preparation method of the organic barley flour is that the organic barley flour is obtained by crushing shelled organic barley grains, passing through a 100-mesh sieve, and baking at 110° C. for 15 minutes;

The organic barley pulp is gelatinized after brewing the organic barley flour with boiling water.

Beneficial effects of the present invention:

The effect of organic barley flour in the present invention on the viscosity of organic yogurt is also applicable to ordinary yogurt, that is, by adding barley flour to ordinary yogurt to replace the traditional thickener in yogurt; this addition not only ensures the stickiness of the product It also enriches the variety of yogurt, and meets people's requirements for the taste and diversity of yogurt products. At the same time, the application range of barley has been expanded, and the value of by-products of barley has been increased.

Detailed ways

The present invention will be further described below in conjunction with specific examples, but the protection scope of the present invention is not limited thereto.

The organic barley flour of the present invention is used to process organic yoghurt, compared with the organic yoghurt processed with concentrated milk protein, by measuring the physical and chemical properties of organic barley yoghurt and organic yoghurt, such as viscosity and texture properties, to evaluate the growth of organic barley Thick effect.

The method of processing organic yogurt with concentrated milk protein is: fully mix organic milk and concentrated milk protein (concentrated milk protein is obtained from organic milk through low-temperature ultrafiltration technology and spray drying technology), and then add pre-melted sugar . Then the mixed solution is homogenized and sterilized. Cool to 42°C after sterilization, then add starter (one or several mixed strains of lactic acid bacteria suitable for yogurt fermentation such as Streptococcus thermophilus and Lactobacillus bulgaricus, which need to be activated in advance) and stir evenly. Put it under the condition of 42 ℃, start to carry out fermentation. After the fermentation is completed, the fermentation is terminated, and the finished product is immediately placed in a 4°C refrigerator for low-temperature refrigeration and post-ripening.

The specific method for processing organic yoghurt by adding organic barley flour or organic barley pulp according to the present invention is:

Example 1

The organic barley yoghurt of this embodiment is a product obtained by mixing liquid organic raw material milk, organic barley pulp, and organic white sugar, and inoculating lactic acid bacteria to ferment it.

The organic barley pulp is prepared through the following steps: weighing 20 g of husked organic barley grains without mold and impurities, crushing them with a pulverizer, and passing through a 100-mesh sieve to obtain barley flour with uniform particle size. Then use an oven to bake the barley flour at a temperature of 110°C for about 15 minutes until the barley aroma is produced and the color is slightly yellow. Then use boiling water with a volume ratio of 1:9 for brewing, and then gelatinize in a water bath at 58°C for about 30 minutes. After starch gelatinization is completed, cool to 40°C and set aside.

The preparation process of the organic barley yoghurt of the present embodiment is carried out according to the following process steps:

15% (30g) of organic barley slurry and liquid organic raw material milk (200mL) were mixed and stirred evenly, then 7% (14g) of pre-melted organic white sugar was added, and the raw materials and ingredients were fully mixed by homogenization. Sterilize quickly at 90°C for 15 minutes, and cool to about 42°C after sterilization. Add 3% (6g) starter, stir evenly, and ferment at 42°C until the pH is 4.2, then the fermentation can be terminated. The finished product is immediately stored at 4°C for after-cooking.

Example 2

The organic barley yoghurt of this embodiment is a product obtained by fully mixing liquid organic raw material milk, white sugar, and organic barley flour, inoculating fermentation strains, and fermenting for a certain period of time.

Wherein, the organic barley flour is obtained through the following steps: Weigh 20 g of organic barley grains without mold and without impurities, grind them with a pulverizer, and pass through a 100-mesh sieve to obtain large grains with uniform particle size. wheat flour. Then use an oven to bake the barley flour at a temperature of 110°C for about 15 minutes until the barley aroma is produced and the color is slightly yellow.

The preparation process of the present embodiment organic barley yoghurt is carried out according to the following process steps:

Specifically, 7% (14g) of organic white granulated sugar and 1.5% (3g) of organic barley flour are pre-mixed uniformly, and then slowly added to organic raw material milk (200mL) and homogenized, so that the materials are mixed evenly, and the materials are relatively uniform. state. Sterilize quickly at 90°C for 15 minutes, and cool to about 42°C after sterilization. Add 3% (6g) starter, stir evenly, and ferment at 42°C until the pH is 4.2, then the fermentation can be terminated, and the finished product is immediately stored at 4°C.

Example 3

The organic barley yoghurt of this embodiment is a product obtained by fully mixing liquid organic raw material milk, organic white sugar, and organic barley flour, inoculating lactic acid bacteria fermentation strains, and fermenting for a certain period of time.

Wherein, the organic barley flour is obtained through the following steps: weighing 15 g of husked organic barley grains without moldy grains and impurities, washing them and placing them in a clean container. Add a certain volume of water, heat and cook the barley grains and water until the barley grains are cooked and soft, accompanied by the inherent aroma of barley, then the cooking can be stopped. Then use an oven to dry the mature barley grains at a temperature of 110° C. for about 15 minutes until the barley is completely dry. Afterwards, it is pulverized and passed through a 100-mesh sieve to obtain barley flour with uniform particle size, which is set aside.

The preparation process of the organic barley yoghurt of the present embodiment is carried out according to the following process steps:

Specifically, 7% (14g) of organic white granulated sugar and 1.5% (3g) of organic barley flour are pre-mixed uniformly, and then slowly added to organic raw material milk (200mL) and homogenized, so that the materials are mixed evenly, and the materials are relatively uniform. state. Sterilize quickly at 90°C for 15 minutes, and cool to about 42°C after sterilization. Add 3% (6g) starter, stir evenly, and ferment at 42°C until the pH is 4.2, then the fermentation can be terminated, and the finished product is immediately stored at 4°C.

The organic yoghurt that embodiment 1, embodiment 2 and embodiment 3 obtains is compared with the organic yoghurt that adopts concentrated milk protein to process:

(1) Sensory analysis: According to the sensory requirements in Table 1 in GB 19302-2010, the following sensory evaluation table is formulated. All sensory analysis adopts an anonymous scoring system, with a full score of 10 points for each item, and the higher the score, the better the quality.

(2) Chemical analysis: analyze its protein, fat, acidity, water holding capacity, non-fat milk solid content, and the number of viable bacteria;

(3) Stability analysis: analyze product viscosity and pH;

(4) Texture analysis: analyze its hardness, viscosity, cohesion, adhesiveness and elasticity;

The technical index results obtained by product analysis are shown in Table 1, Table 2, and Table 3.

Table 1 Sensory analysis evaluation results (10-point system)

Example 1 Example 2 Example 3 Organic Yogurt with Concentrated Milk Protein color 8.67 8.46 8.53 8.83 taste, smell 8.52 8.62 8.47 8.76 organizational status 8.75 8.67 8.59 8.74 overall acceptability 8.54 8.47 8.53 8.78

Table 2 Chemical Analysis and Stability Analysis Results

Example 1 Example 2 Example 3 Organic Yogurt with Concentrated Milk Protein Protein (g/100g) 3.16 3.04 3.21 2.84 Fat (g/100g) 3.37 3.27 3.16 3.05 Non-fat milk solids (g/100g) 18.46 23.18 22.63 16.68 Water holding capacity(g) 43.07% 51.33% 54.72% 45.61% Acidity (°T) 93.52 87.64 90.27 84.25 pH 4.07 4.14 4.31 4.37 Viscosity (mPa.s) 1637.42 1741.03 1697.53 1275.68 Live lactic acid bacteria count (CFU/mL) 10 ⁶ 10 ⁶ 10 ⁶ almost none

Table 3 Texture Analysis

Example 1 Example 2 Example 3 Organic Yogurt with Concentrated Milk Protein Hardness (g) 32.46 33,17 32.74 29,54 Viscosity (mJ) 54.22 57.03 56.83 50,26 Elasticity (%) 63.883 63.741 62.752 51.673 Cohesion 0.436 0.447 0.425 0.318 Adhesiveness (g) 30.425 32.573 30.638 25.636

By the experimental result of above-mentioned embodiment, can draw following conclusion:

(1) The results of sensory evaluation showed that the scores of organic barley yoghurt were above 8.4 points, the highest score was tissue state (8.75 points), the overall acceptability and appearance evaluation was good, and it had good sensory characteristics. , no significant difference compared to organic yogurt with concentrated milk protein added.

(2) The chemical and stability analysis results show that the protein content, fat content and viscosity of organic barley yogurt are significantly higher than those of organic yogurt added with concentrated milk protein, and the number of viable lactic acid bacteria in the final product of organic barley yogurt is as high as 10 ⁶ CFU/ mL, with good nutritional properties.

(3) The analysis results of texture properties showed that the organic barley yoghurt had better texture properties than the organic yoghurt added with concentrated milk protein in terms of firmness, viscosity and cohesiveness.

The described embodiment is a preferred implementation of the present invention, but the present invention is not limited to the above-mentioned implementation, without departing from the essence of the present invention, any obvious improvement, replacement or modification that those skilled in the art can make Modifications all belong to the protection scope of the present invention.

Claims (10)

1. A kind of organic barley flour or organic barley pulp is used as the batching of organic yoghurt and has the purposes of thickening. 2. The use according to claim 1, characterized in that, the added amount of the organic barley flour is 1.5% to 5%. 3. A method for preparing organic yoghurt, characterized in that, homogeneous, sterilized, and cooled are carried out successively after organic raw milk, organic white granulated sugar and organic barley flour or organic barley pulp are mixed evenly, and a starter is added to carry out fermentation treatment to obtain organic yogurt, chilled; The organic barley flour or organic barley pulp is used as an ingredient of organic yoghurt and has a thickening effect. 4. The method for preparing organic yoghurt according to claim 3, characterized in that the amount of organic barley flour added is 1.5% to 5%. 5. The method for preparing organic yoghurt according to claim 3, characterized in that, the added amount of the organic white granulated sugar is 6%-8%, and the added amount of the starter is 3%-4%. 6. The preparation method of organic yoghurt according to claim 5, characterized in that, the added amount of the organic white granulated sugar is 8%, and the added amount of the leavening agent is 3%. 7. the preparation method of organic yoghurt as claimed in claim 3 is characterized in that, described organic raw material milk is the organic cow's milk of full-fat, partial skimming or skimming; The starter is one or two mixed strains of Streptococcus thermophilus and Lactobacillus bulgaricus. 8. The method for preparing organic yogurt according to claim 3, characterized in that, the temperature of the fermentation treatment is 40-43° C., the fermentation treatment stops when the pH is 4.1-4.3, and the refrigeration temperature is 4 ℃. 9 . The method for preparing organic yogurt according to claim 8 , wherein the temperature of the fermentation treatment is 42° C., and the fermentation treatment stops when the pH is 4.2. 10. The method for preparing organic yoghurt according to any one of claims 3 to 9, wherein the organic barley flour is crushed organic barley grains, passed through a 100-mesh sieve, and baked at 110°C 15min to get; The organic barley pulp is gelatinized after brewing the organic barley flour with boiling water.