CN109619178A - A kind of oat normal-temperature yoghourt and preparation method thereof - Google Patents
A kind of oat normal-temperature yoghourt and preparation method thereof Download PDFInfo
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- CN109619178A CN109619178A CN201811640846.6A CN201811640846A CN109619178A CN 109619178 A CN109619178 A CN 109619178A CN 201811640846 A CN201811640846 A CN 201811640846A CN 109619178 A CN109619178 A CN 109619178A
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- 235000013618 yogurt Nutrition 0.000 title claims abstract description 57
- 238000002360 preparation method Methods 0.000 title claims abstract description 45
- 238000000855 fermentation Methods 0.000 claims abstract description 20
- 230000004151 fermentation Effects 0.000 claims abstract description 20
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 17
- 239000008103 glucose Substances 0.000 claims abstract description 17
- 229920002472 Starch Polymers 0.000 claims abstract description 16
- 239000008107 starch Substances 0.000 claims abstract description 16
- 235000019698 starch Nutrition 0.000 claims abstract description 16
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 14
- 229930006000 Sucrose Natural products 0.000 claims abstract description 14
- 239000005720 sucrose Substances 0.000 claims abstract description 14
- 239000003381 stabilizer Substances 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 10
- 239000000203 mixture Substances 0.000 claims abstract description 10
- 238000003756 stirring Methods 0.000 claims abstract description 10
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 239000011259 mixed solution Substances 0.000 claims abstract 5
- 239000007858 starting material Substances 0.000 claims abstract 4
- 230000001954 sterilising effect Effects 0.000 claims description 38
- 238000004659 sterilization and disinfection Methods 0.000 claims description 32
- 238000000265 homogenisation Methods 0.000 claims description 27
- 239000002002 slurry Substances 0.000 claims description 23
- 239000002994 raw material Substances 0.000 claims description 18
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 15
- 239000000194 fatty acid Substances 0.000 claims description 15
- 229930195729 fatty acid Natural products 0.000 claims description 15
- -1 fatty acid ester Chemical class 0.000 claims description 15
- 239000001814 pectin Substances 0.000 claims description 14
- 229920001277 pectin Polymers 0.000 claims description 14
- 235000010987 pectin Nutrition 0.000 claims description 14
- 239000000463 material Substances 0.000 claims description 13
- 150000001720 carbohydrates Chemical class 0.000 claims description 12
- 235000014633 carbohydrates Nutrition 0.000 claims description 12
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical compound CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 claims description 10
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 6
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 5
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 5
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 3
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 3
- 241000186605 Lactobacillus paracasei Species 0.000 claims description 3
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 3
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims 1
- 238000009928 pasteurization Methods 0.000 claims 1
- 239000005862 Whey Substances 0.000 abstract description 11
- 102000007544 Whey Proteins Human genes 0.000 abstract description 11
- 108010046377 Whey Proteins Proteins 0.000 abstract description 11
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 230000008569 process Effects 0.000 abstract description 4
- 238000001556 precipitation Methods 0.000 abstract description 3
- 238000012994 industrial processing Methods 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 17
- 239000003651 drinking water Substances 0.000 description 8
- 235000020188 drinking water Nutrition 0.000 description 8
- 239000007788 liquid Substances 0.000 description 8
- 238000003860 storage Methods 0.000 description 8
- 239000004615 ingredient Substances 0.000 description 7
- 239000000654 additive Substances 0.000 description 6
- 230000000996 additive effect Effects 0.000 description 6
- 235000019197 fats Nutrition 0.000 description 6
- 238000011049 filling Methods 0.000 description 5
- 125000005456 glyceride group Chemical group 0.000 description 5
- IBBMPLHGPUWBAM-UHFFFAOYSA-N 2-acetyl-2,3-dihydroxybutanedioic acid Chemical compound CC(=O)C(O)(C(O)=O)C(O)C(O)=O IBBMPLHGPUWBAM-UHFFFAOYSA-N 0.000 description 4
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 240000006024 Lactobacillus plantarum Species 0.000 description 3
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 3
- 240000003183 Manihot esculenta Species 0.000 description 3
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 3
- 235000013365 dairy product Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 229940072205 lactobacillus plantarum Drugs 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 241000193830 Bacillus <bacterium> Species 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 240000000111 Saccharum officinarum Species 0.000 description 2
- 235000007201 Saccharum officinarum Nutrition 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 230000000295 complement effect Effects 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 229940099112 cornstarch Drugs 0.000 description 2
- 235000020247 cow milk Nutrition 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 238000011081 inoculation Methods 0.000 description 2
- 229920001592 potato starch Polymers 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- FRYDSOYOHWGSMD-UHFFFAOYSA-N [C].O Chemical compound [C].O FRYDSOYOHWGSMD-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000019771 cognition Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000004069 differentiation Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020262 oat milk Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 230000001568 sexual effect Effects 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
- A23C11/106—Addition of, or treatment with, microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B11/00—Preservation of milk or dairy products
- A23B11/10—Preservation of milk or milk preparations
- A23B11/12—Preservation of milk or milk preparations by heating
- A23B11/13—Preservation of milk or milk preparations by heating the materials being loose unpacked
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Dairy Products (AREA)
Abstract
本发明公开了一种燕麦常温酸奶及其制备方法，该制备方法的步骤包括，将燕麦浆与水混合均匀，加入蔗糖、葡萄糖、淀粉与稳定剂的预先干混料，搅拌混合，得到混合液；将得到的混合液均质，杀菌，冷却，添加食用香精，接种发酵剂进行发酵，得到酸奶基料；将得到的酸奶基料破乳后第一次均质，杀菌，第二次均质，冷却，即得所述的燕麦常温酸奶。该制备方法工艺简单、容易操作，便于工业化加工生产，且该制备方法制成的产品口感清爽、顺滑、流动性佳，且常温下放置过程中产品上、下层粘度波动不大，也无分层和乳清析出等现象，保质期内产品粘度稳定，风味较佳。The invention discloses an oat room temperature yogurt and a preparation method thereof. The steps of the preparation method include: uniformly mixing oat pulp and water, adding pre-dry mix of sucrose, glucose, starch and stabilizer, stirring and mixing to obtain a mixed solution ; Homogenize the obtained mixed solution, sterilize, cool, add edible essence, inoculate a starter for fermentation, and obtain a yogurt base; after the obtained yogurt base is demulsified, homogenize for the first time, sterilize, and homogenize for the second time , and cooled to obtain the oat yogurt at room temperature. The preparation method is simple in process, easy to operate, convenient for industrial processing and production, and the product prepared by the preparation method has a refreshing taste, smoothness and good fluidity, and the viscosity of the upper and lower layers of the product does not fluctuate much during the placing process at room temperature, and there is no difference. Layer and whey precipitation and other phenomena, the product viscosity is stable during the shelf life, and the flavor is better.
Description
Technical field
The present invention relates to fermented food technical fields, and in particular to a kind of oat normal-temperature yoghourt and preparation method thereof.
Background technique
The effect of oat is wide in China's distribution, nutritive value, brain tonic and intelligence development is accepted extensively by consumer, wherein egg
Bai Hanliang is 14.9% or so, and fat content is 58% or so, and fat is mostly linoleic acid, linolenic acid, and there are also a small amount of carbohydrates, fibre
Dimension element and the mineral matter elements such as vitamin and a large amount of calcium, phosphorus, iron.The deep processing of oat products is always that food processing enterprises are closed
, there is " double fermentations " class product using the animal proteins such as cow's milk, whey powder and oat milk mixed fermentation preparation in the problem of note at present,
Also have and store product using the low temperature that pure oat base ferments.
Currently, as market fashionable and plant product health, natural image are deep at home for normal temperature fermentation product
Enter the popular feeling, produce the oat base fermented product of a room temperature, more convenient and fast New Restaurants can be provided for consumer and selected.Although mesh
Before, normal temperature fermentation dairy product, no matter formula and technique all comparative maturities, but plant-based product characteristic and cow's milk are completely not
Together, therefore formula and technique are all extremely challenging.
It is prominent for the problem of the serious homogeneity of normal-temperature yoghourt product currently on the market, it is how that oat is complete with fermented product
It combines well, its nutritional ingredient is made to bring out the best in each other, one kind is developed in the cognition according to consumer for oat class product health characteristic
The normal-temperature yoghourt of oat base fermentation is not only the normal temperature fermentation product of differentiation, and more for the product of oat class for consumer
Delicious consumer, health and convenient complete new experience are given in the selection of one condition, and it is urgently to be resolved to become dairy produce research and development field
The problem of.
Summary of the invention
That the object of the present invention is to provide a kind of mouthfeels of pure oat fermentation is smooth, oat with enjoying type drinking experience is normal
Warm Yoghourt and preparation method thereof, preparation method is simple, can be used for industrialized production.
The present invention in order to achieve the above objectives, is achieved especially by following technical scheme:
A kind of preparation method of oat normal-temperature yoghourt, the preparation method include following raw materials: oat slurry 8.5~9.5%, sugarcane
Sugar 4~8%, glucose 2~4%, starch 0.1~0.3%, stabilizer 0.4~0.9%, leavening 0.003~0.009%, food
With essence 0~0.1% and complement to 100% water, the percentage is that each raw material accounts for the mass percent of raw material total amount.
The preparation method the following steps are included:
S1: oat slurry is uniformly mixed with water, and starch is added, and the preparatory dry blend of sucrose, glucose and stabilizer is added,
It is stirred, obtains mixed liquor.S2: mixed liquor homogeneous obtained in step S1 is sterilized, cooling, adds edible essence, inoculation
Leavening ferments, and obtains yogurt base material.S3: first time homogeneous after the yogurt base material demulsification that step S2 is obtained, sterilization, the
Second homogenate, it is cooling to get the oat normal-temperature yoghourt.
Above-mentioned preparation method is advanced optimized, protein content is 12~16% in oat slurry described in step S1,
Fat content is 8~10%, and carbohydrate content is 60~70%, and above-mentioned content refers both to the quality hundred that each ingredient accounts for oat slurry
Divide ratio.
Above-mentioned preparation method is advanced optimized, the stabilizer is low-ester pectin, single diglycerine fatty acid ester and double
The combination of the single double glyceride of acetyltartaric acid, additive amount are respectively low-ester pectin 0.1~0.2%, single diglycerine fatty acid ester
0.1~0.3%, diacetyl tartaric acid monodiglyceride 0.2~0.4%, the percentage are the quality percentage for accounting for raw material total amount
Than.
Above-mentioned preparation method is advanced optimized, the temperature being stirred in step S1 is 55~60 DEG C, stirring rate
For 8000~12000rpm, the vacuum cycle time is 20~30min.
Above-mentioned preparation method is advanced optimized, homogeneous is two-stage homogeneous in step S2, and homogenizing temperature is 55~60
DEG C, the pressure of level-one homogeneous is 200~250bar in two-stage homogeneous, and double-stage homogenization pressure is 30~80bar.
Above-mentioned preparation method is advanced optimized, in step S2 sterilization to be sterilized using tubular type, sterilization temperature is 90~
95 DEG C, sterilizing time is 3~7min.
Above-mentioned preparation method is advanced optimized, it is described to be cooled to be cooled to 42~45 DEG C of temperature.
Above-mentioned preparation method is advanced optimized, in step S2 leavening be streptococcus thermophilus, lactobacillus bulgaricus,
Lactobacillus acidophilus and lactobacillus paracasei；Further, fermentation time is 5.5~8h, the pH of fermentation termination mixed liquor is 4.9~
5.2。
Above-mentioned preparation method is advanced optimized, the homogenization pressure of first time homogeneous described in step S3 be 100~
150bar, homogenizing temperature are 60~70 DEG C.
Above-mentioned preparation method is advanced optimized, the sterilization is pasteurize, and sterilization temperature is 72~76 DEG C, the time
For 20~30s.
Above-mentioned preparation method is advanced optimized, the homogenization pressure of second of homogeneous is 100~150bar, homogeneous
Temperature is 60~70 DEG C.
Oat normal-temperature yoghourt made from any of the above-described preparation method is utilized the present invention also provides a kind of.
Protein content is 1.08~1.52% in the normal-temperature yoghourt, and fat content is 0.72~0.95%, carbon hydrate
The content of object is 9.85~15.83%, and viscosity is 626~670cP, and pH is 4.9~5.2, and above-mentioned content refers both to each ingredient and accounts for acid
The mass percent of milk.
The upper and lower layer viscosity fluctuation of product is little during the product room temperature 6~9 months, also without layering and whey analysis
Occur as Product Status is good, and product special flavour is good in the shelf-life.
Compared with the prior art, the invention has the following advantages:
It is the preparation method simple process, easy to operate, convenient for industrialization processing, and product made of the preparation method
Mouthfeel is smooth, quality is fine and smooth, has and enjoys sexual experience, and 6~9 months upper and lower layer viscosity waves of product in the process are placed under room temperature
Dynamic little, phenomena such as also precipitation without layering and whey, product viscosity is stablized in the shelf-life, and flavor is preferable.And it is produced within the shelf-life
Phenomena such as product microorganism meets national standard, and product property is stablized, and no layering whey is precipitated.
New normal temperature fermentation product category is not only opened up, and to the further deep processing of oat products, improves product utilization valence
Value, final purpose are to give delicious consumer, health and convenient complete new experience.
Specific embodiment
To become apparent from the purposes, technical schemes and advantages of the embodiment of the present invention, below in the embodiment of the present invention
Technical solution carries out clear, complete description, it is clear that and described embodiment is a part of the embodiments of the present invention, rather than
Whole embodiments, based on the embodiments of the present invention, those of ordinary skill in the art are in the premise for not making creative work
Under every other embodiment obtained, shall fall within the protection scope of the present invention.
A kind of preparation method of oat normal-temperature yoghourt, the preparation method include following raw materials: oat slurry 8.5~9.5%, sugarcane
Sugar 4~8%, glucose 2~4%, starch 0.1~0.3%, stabilizer 0.4~0.9%, leavening 0.003~0.009%, food
With essence 0~0.1% and complement to 100% water, the percentage is that each raw material accounts for the mass percent of raw material total amount.
The preparation method the following steps are included:
S1: oat slurry is uniformly mixed with water, and starch is added, and the preparatory dry blend of sucrose, glucose and stabilizer is added,
It is stirred, obtains mixed liquor.S2: mixed liquor homogeneous obtained in step S1 is sterilized, cooling, adds edible essence, inoculation
Leavening ferments, and obtains yogurt base material.S3: first time homogeneous after the yogurt base material demulsification that S2 is obtained, sterilization, second
Homogeneous, it is cooling to get the oat normal-temperature yoghourt.
Preferably, in step S1 in oat slurry in oat slurry protein content be 12~16%, fat content be 8~
10%, carbohydrate content is 60~70%, and above-mentioned content refers both to the mass percent that each ingredient accounts for oat slurry.
Wherein, starch be physics or chemically modified starch, starch source be corn, waxy corn, cassava, potato,
Wheat, rice and sago etc..
Preferably, stabilizer is the group of low-ester pectin, single diglycerine fatty acid ester and diacetyl tartaric acid monodiglyceride
It closes, additive amount is respectively low-ester pectin 0.1~0.2%, single diglycerine fatty acid ester 0.1~0.3%, diacetyl tartarate list
Double glyceride 0.2~0.4%, the percentage are the mass percent for accounting for raw material total amount.In step S1, by sucrose, glucose
With stabilizer in advance it is dry-mixed after be then added in the mixed liquor of oat slurry and water.
Preferably, the temperature being stirred in step S1 is 55~60 DEG C, and stirring rate is 8000~12000rpm, vacuum
Circulation time is 20~30min.
Preferably, homogeneous is two-stage homogeneous in step S2, and homogenizing temperature is 55~60 DEG C, and level-one is equal in two-stage homogeneous
The pressure of matter is 200~250bar, and double-stage homogenization pressure is 30~80bar.
Preferably, to be sterilized using tubular type, sterilization temperature is 90~95 DEG C for sterilization in step S2, sterilizing time is 3~
7min。
Preferably, described to be cooled to be cooled to 42~45 DEG C of temperature.
Preferably, leavening is streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus and secondary cheese cream in step S2
Bacillus.
Preferably, fermentation time is 5.5~8h, and the pH of fermentation termination mixed liquor is 4.9~5.2.
Preferably, the homogenization pressure of first time homogeneous described in step S3 is 100~150bar, and homogenizing temperature is 60~70
℃。
Preferably, the sterilization is pasteurize, and sterilization temperature is 72~76 DEG C, and the time is 20~30s.
Preferably, the homogenization pressure of second of homogeneous is 100~150bar, and homogenizing temperature is 60~70 DEG C.Second
Secondary homogeneous is sterile homogeneous, be cooled to after sterile homogeneous in step S3 20~30 DEG C it is filling.
Oat normal-temperature yoghourt made from any of the above-described preparation method is utilized the present invention also provides a kind of.
On the basis of common knowledge of the art, above-mentioned each optimum condition, can any combination to get each preferable reality of the present invention
Example.
Agents useful for same and raw material of the present invention are commercially available unless otherwise specified.
The additive amount of all components of the present invention is less than the range of national standard defined.
Embodiment 1
A kind of preparation method of oat normal-temperature yoghourt comprising the raw material of following mass content: oat slurry 9%, sucrose
6%, glucose 3%, starch (cornstarch) 0.2%, low-ester pectin 0.2%, diacetyl tartaric acid monodiglyceride 0.3%,
Single diglycerine fatty acid ester 0.2%, edible essence 0.08%, leavening (streptococcus thermophilus, lactobacillus bulgaricus, acidophilus cream
Bacillus and lactobacillus paracasei) 0.006% and drinking water 81.014%.
In above-mentioned raw materials, protein content is 12wt% in oat slurry, and fat is 8wt%, and carbohydrate content is
60wt%.
S1: oat slurry and drinking water are uniformly mixed, and cornstarch is added, and sucrose, glucose, low-ester pectin, double is added
The preparatory dry blend of acetyltartaric acid single double glyceride and single diglycerine fatty acid ester, is stirred, and mixing temperature is 55 DEG C, very
The idle loop time is 30min, and stirring rate 8000rpm obtains mixed liquor.
S2: the mixed liquor that step S1 is obtained carries out homogeneous at 55 DEG C, and firsts and seconds homogenization pressure is respectively
200bar and 30bar；Liquid progress tubular type sterilization after homogeneous, 90 DEG C of sterilization temperature, sterilizing time 7min；It is cooled to 42 DEG C
Afterwards, edible essence is added, addition leavening ferments, and reaching within 7 hours fermentation termination pH is 5, obtains yogurt base material.
S3: by yogurt base material obtained in step S2, by the mobile pump of forward direction from fermentor be pumped into sterile homogenizer into
Row first time homogeneous, homogenization pressure 100bar, temperature are 60 DEG C；Continue heating and carry out pasteurize, sterilization conditions are temperature
72 DEG C, time 30s；Feed liquid carries out second of homogeneous again after sterilization, is sterile homogeneous, homogenization pressure 100bar, temperature is
60℃；20 DEG C are cooled to after homogeneous to get oat normal-temperature yoghourt of the invention.Oat normal-temperature yoghourt is subjected to filling, storage, storage
It deposits.
The index of made product such as the following table 1:
Table 1
| Index | Numerical value |
| Protein wt% | 1.08 |
| Fatty wt% | 0.72 |
| Carbohydrate wt% | 15.65 |
| pH | 5 |
Rear viscosity is 662cP to room temperature for a period of time, and product viscosity fluctuates not during placement 6 months at normal temperature
Greatly, phenomena such as being also precipitated without layering and whey.
Embodiment 2
A kind of preparation method of oat normal-temperature yoghourt comprising the raw material of following mass content: oat slurry 8.5%, sucrose
8%, glucose 2%, starch (tapioca) 0.1%, low-ester pectin 0.1%, diacetyl tartaric acid monodiglyceride 0.2%,
Single diglycerine fatty acid ester 0.1%, leavening (streptococcus thermophilus and lactobacillus plantarum) 0.009% and drinking water
80.991%.
In above-mentioned ingredient, protein content is 14wt% in oat slurry, and fat is 9wt%, and carbohydrate content is
65wt%.
S1: oat slurry and drinking water are uniformly mixed, and tapioca is added, and sucrose, glucose, low-ester pectin, double is added
The preparatory dry blend of acetyltartaric acid single double glyceride and single diglycerine fatty acid ester, is stirred, and mixing temperature is 58 DEG C, very
The idle loop time is 20min, and stirring rate 12000rpm obtains mixed liquor.
S2: mixed liquor obtained in step S1 is subjected to homogeneous at 58 DEG C, firsts and seconds homogenization pressure is respectively
250bar and 80bar；Liquid progress tubular type sterilization after homogeneous, 95 DEG C of sterilization temperature, sterilizing time 3min；It is cooled to 43 DEG C
Afterwards, edible essence is added, addition leavening ferments, and reaching within 5.5 hours fermentation termination pH is 4.9, obtains yogurt base material.
S3: yogurt base material obtained in step S2 is pumped into sterile homogenizer from fermentor by the mobile pump of forward direction and is carried out
First time homogeneous, homogenization pressure 130bar, temperature are 70 DEG C；Continue heating and carry out pasteurize, sterilization conditions are temperature 76
DEG C, time 20s；Feed liquid carries out second of homogeneous again after sterilization, is sterile homogeneous, homogenization pressure 130bar, temperature 70
℃；30 DEG C are cooled to after homogeneous to get oat normal-temperature yoghourt of the invention.Oat normal-temperature yoghourt is subjected to filling, storage, storage
It deposits.
The index of made product such as the following table 2:
Table 2
| Index | Numerical value |
| Protein wt% | 1.19 |
| Fatty wt% | 0.77 |
| Carbohydrate wt% | 15.83 |
| pH | 4.9 |
Rear viscosity is 626cP to room temperature for a period of time, and product viscosity fluctuates not during placement 9 months at normal temperature
Greatly, phenomena such as being also precipitated without layering and whey.
Embodiment 3
A kind of preparation method of oat normal-temperature yoghourt comprising the raw material of following mass content: oat slurry 9.5%, sucrose
4%, glucose 4%, starch (potato starch) 0.3%, low-ester pectin 0.3%, diacetyl tartaric acid monodiglyceride
0.4%, single diglycerine fatty acid ester 0.3%, edible essence 0.1%, leavening 0.003% and drinking water 81.097%.
In above-mentioned ingredient, protein content is 16wt% in oat slurry, and fat is 10wt%, and carbohydrate content is
70wt%.
S1: oat slurry and drinking water are uniformly mixed, be added potato starch, be added sucrose, glucose, low-ester pectin,
The preparatory dry blend of diacetyl tartaric acid monodiglyceride and single diglycerine fatty acid ester, is stirred, and mixing temperature is 60 DEG C,
The vacuum cycle time is 25min, and stirring rate 8000rpm obtains mixed liquor.
S2: mixed liquor obtained in step S1 is subjected to homogeneous at 60 DEG C, firsts and seconds homogenization pressure is respectively
220bar and 60bar；Liquid progress tubular type sterilization after homogeneous, 93 DEG C of sterilization temperature, sterilizing time 5min；It is cooled to 45 DEG C
Afterwards, addition leavening ferments, and reaching within 8 hours fermentation termination pH is 5.2, obtains yogurt base material.
S3: after the demulsification of yogurt base material obtained in step S2, by the mobile pump of forward direction from fermentor be pumped into it is sterile
Matter device carries out first time homogeneous, homogenization pressure 150bar, and temperature is 65 DEG C；Continue heating and carries out pasteurize, sterilization conditions
It is 75 DEG C of temperature, time 25s；Feed liquid carries out second of homogeneous again after sterilization, be sterile homogeneous, homogenization pressure 150bar,
Temperature is 65 DEG C；25 DEG C are cooled to after homogeneous to get oat normal-temperature yoghourt of the invention.The progress of oat normal-temperature yoghourt is filling,
Storage, storage.
The index of made product such as the following table 3:
Table 3
| Index | Numerical value |
| Protein wt% | 1.52 |
| Fatty wt% | 0.95 |
| Carbohydrate wt% | 9.85 |
| pH | 5.2 |
Rear viscosity is 670cP to room temperature for a period of time, and product viscosity fluctuates not during placement 6 months at normal temperature
Greatly, phenomena such as being also precipitated without layering and whey.
Embodiment 4
A kind of preparation method of oat normal-temperature yoghourt comprising the raw material of following mass content: oat slurry 9.2%, sucrose
6%, glucose 1%, starch (sago starch) 0.2%, low-ester pectin 0.1%, diacetyl tartaric acid monodiglyceride 0.2%,
Single diglycerine fatty acid ester 0.2%, leavening (streptococcus thermophilus and lactobacillus plantarum) 0.005% and drinking water
83.095%.
In above-mentioned ingredient, protein content is 15wt% in oat slurry, and fat is 9wt%, and carbohydrate content is
62wt%.
S1: oat slurry and drinking water are uniformly mixed, and sago starch is added, and sucrose, glucose, low-ester pectin, double is added
The preparatory dry blend of acetyltartaric acid single double glyceride and single diglycerine fatty acid ester, is stirred, and mixing temperature is 55 DEG C, very
The idle loop time is 20min, and stirring rate 10000rpm obtains mixed liquor.
S2: mixed liquor obtained in step S1 is subjected to homogeneous at 55 DEG C, firsts and seconds homogenization pressure is respectively
200bar and 80bar；Liquid progress tubular type sterilization after homogeneous, 90 DEG C of sterilization temperature, sterilizing time 7min；It is cooled to 42 DEG C
Afterwards, it adds streptococcus thermophilus and lactobacillus plantarum ferments, reaching within 7 hours fermentation termination pH is 5, obtains yogurt base material.
S3: after the demulsification of yogurt base material obtained in step S2, by the mobile pump of forward direction from fermentor be pumped into it is sterile
Matter device carries out first time homogeneous, homogenization pressure 140bar, and temperature is 67 DEG C；Continue heating and carries out pasteurize, sterilization conditions
It is 72 DEG C of temperature, time 20s；Feed liquid carries out second of homogeneous again after sterilization, be sterile homogeneous, homogenization pressure 150bar,
Temperature is 60 DEG C；It is cooled to room temperature after homogeneous to get oat normal-temperature yoghourt of the invention.The progress of oat normal-temperature yoghourt is filling,
Storage, storage.
The index of made product such as the following table 4:
Table 4
| Index | Numerical value |
| Protein wt% | 1.12 |
| Fatty wt% | 0.75 |
| Carbohydrate wt% | 15.7 |
| pH | 5 |
Rear viscosity is 630cP to room temperature for a period of time, and product viscosity fluctuates not during placement 6 months at normal temperature
Greatly, phenomena such as being also precipitated without layering and whey.
Comparative example 1
It is only that the additive amount of glucose in formula is reduced to 0.1%, remaining is the same as embodiment 1 with embodiment 1.
Comparative example 2
With embodiment 2, only be adjustment formula in starch additive amount be 0.5%, remaining is the same as embodiment 2.
Comparative example 3
It is only diacetyl tartaric acid monodiglyceride in removal formula, remaining is the same as embodiment 2 with embodiment 2.
Comparative example 4
It is only single diglycerine fatty acid ester in removal formula, remaining is the same as embodiment 2 with embodiment 2.
Comparative example 5
With embodiment 3, fermenting microbe is adjusted to streptococcus thermophilus, lactobacillus bulgaricus, and additive amount is constant, remaining is the same as real
Apply example 3.
Comparative example 6
It is only that homogenizing temperature is 70 DEG C in step S2, remaining is the same as embodiment 2 with embodiment 2.
Comparative example 7
It is only that second of homogenizing temperature is 70 DEG C in step S2, remaining is the same as embodiment 2 with embodiment 1.
Effect example 1
Finished yogurt prod carries out heat preservation test, i.e., 25 DEG C and 37 DEG C are respectively placed 1 month, opens 3 sample packets of packet every time, observes Yoghourt
State.The state of Yoghourt is cut off respectively from bottom and top, has seen whether whey precipitation phenomenon, and it is viscous to measure upper and lower layer
Degree (measuring temperature is 25 DEG C).37 DEG C of heat preservations, 1 month test result is as shown in table 5:
Table 5
By upper table result it is found that 25 DEG C place 1 month after, it is existing without bleed no matter embodiment product upper layer or lower layer
As, and upper and lower level viscosity difference is smaller.Comparative example 3 and 4 product of comparative example have layering, and bottom viscosity is in a slight decrease；Comparative example 6
With 7 product of comparative example, not only there is obvious whey on upper layer, and integral product viscosity is very low.25 DEG C of products are in 37 DEG C of heat preservation results together
Existing same trend.
Effect example 2
Subjective appreciation method
Select 10 dairy products researchers for having a background context to carry out sense organ training and select at random 5 names therein as
Subjective appreciation person.Standards of grading are as shown in table 6:
6 subjective appreciation standard of table
It counts the score data of sensory evaluation person and is averaged, indices score, which is added, calculates total score, and score is higher
Representative products quality is better, and measurement result is as shown in table 7:
Table 7
It can be seen from the above result that embodiment 1,2,3 has preferable flavor, color and quality；1 product of comparative example has obviously
Bleed, product quality and color all scores are lower；Product quality still receives compared with stiff, bleed and color in comparative example 2；Comparison
Example 3 and comparative example 4, product obviously have fat floating phenomenon；5 product special flavour of comparative example is bad；6 product of comparative example, product have point
Layer, flavor, quality are all poor.
Specific embodiment in the present invention is only explanation of the invention, is not limitation of the present invention, ability
Field technique personnel can according to need the modification that not creative contribution is made to the present embodiment after reading this specification, but
As long as all by the protection of Patent Law in scope of the presently claimed invention.
Claims (10)
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| CN111631268A (en) * | 2020-07-16 | 2020-09-08 | 河南叮当牛食品有限公司 | Highland barley fermented yoghourt and preparation method thereof |
| CN111919892A (en) * | 2020-07-31 | 2020-11-13 | 北京再益生物科技有限公司 | Plant-based fermented yoghourt and preparation method thereof |
| CN113367192A (en) * | 2020-03-09 | 2021-09-10 | 新希望乳业股份有限公司 | Defatted yogurt and preparation method thereof |
| WO2021260125A1 (en) * | 2020-06-26 | 2021-12-30 | Société des Produits Nestlé S.A. | Process for preparing shelf-stable plant-based yogurt analogues and yogurt analogues thereof |
| CN114009498A (en) * | 2021-09-01 | 2022-02-08 | 徐州工程学院 | A kind of passion fruit oat flavored jersey yogurt and preparation process thereof |
| CN114208882A (en) * | 2021-12-23 | 2022-03-22 | 合阳兴隆乳业有限责任公司 | Oat and pepper black yogurt and preparation method thereof |
| WO2023118243A1 (en) * | 2021-12-22 | 2023-06-29 | Société des Produits Nestlé S.A. | Shelf-stable fermented plant-based food product packaged in a flexible container and process for producing such product |
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| CN114208882A (en) * | 2021-12-23 | 2022-03-22 | 合阳兴隆乳业有限责任公司 | Oat and pepper black yogurt and preparation method thereof |
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