CN116098196B - Preparation method of crisp yogurt blocks - Google Patents
Preparation method of crisp yogurt blocks Download PDFInfo
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- CN116098196B CN116098196B CN202310082034.9A CN202310082034A CN116098196B CN 116098196 B CN116098196 B CN 116098196B CN 202310082034 A CN202310082034 A CN 202310082034A CN 116098196 B CN116098196 B CN 116098196B
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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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1232—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt in powdered, granulated or dried solid form
-
- 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
-
- 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
-
- 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/133—Fruit or vegetables
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biophysics (AREA)
- Dairy Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Confectionery (AREA)
Abstract
The invention provides a preparation method of a crisp and non-sticky yoghourt block, and belongs to the technical field of food processing. The invention uses the cream whipping technology, and the color and luster of the broken blueberries are locked by utilizing the porous structure formed after whipping the cream, so as to inhibit the browning of the blueberries; meanwhile, the porous structure formed after the cream is whipped is utilized to reduce ice crystals of the yoghurt block product, so that the crunchiness of the product is improved, and the problem of sticking teeth of the product is solved. The invention relies on unique formula design and process conditions, so that the product not only keeps most of nutritional ingredients in the yoghourt, but also well protects the color of the crushed blueberries, does not contain sucrose, solves the problem of difficult sugar eating of diabetics, and enables the audience population to be wider.
Description
Technical Field
The invention provides a preparation method of a crisp and non-sticky yoghourt block, and belongs to the technical field of food processing.
Background
The dairy products have long history in China and large market share, and the fermented milk (yoghourt) occupies an important part of the dairy products, but the yoghourt has various varieties in the market, the products are seriously homogenized, the protein sources are single, and the shelf life is short. In order to further expand the market, the problem of short shelf life of the yogurt products in cold chain transportation and sales needs to be solved.
The yogurt has single protein source, is commonly used as dairy products such as cow milk/sheep milk (cow milk powder/sheep milk powder), and can easily cause excessive cholesterol content in the body and accelerate the occurrence of chronic metabolic diseases such as hypercholesterolemia, obesity and the like. In addition, the commercial yogurt blocks contain a large amount of food additives, and secondly, no biologically active substances are added, which does not meet the consumer demand for cleaning labels and green foods.
The functional concept and the product flavor of the eye-protecting yoghurt disclosed in the patent application No. CN 111011508A are fused, and 0.001-0.006% of lutein ester is added, but the yoghurt belongs to liquid food, is required to be transported by a cold chain and refrigerated for sale, is not suitable for being directly eaten by gastrointestinal patients, and has short shelf life.
With the continuous development of freeze-drying technology, the freeze dryer is applied to freeze-drying processing of yoghurt, and the yoghurt blocks become net red products for people to seed grass. The existing yogurt block processing technology usually adopts the technology of yogurt plus auxiliary material mixing, injection molding and drying, and the method is convenient and low in energy consumption, but has certain drawbacks and cannot exert the optimal characteristics of all materials. Secondly, the yogurt block is easy to generate a larger ice crystal structure in vacuum freeze drying to influence the appearance of the product, and secondly, the yogurt block is easy to break in the transportation process, so that the experience of consumers is reduced. Patent application number CN 112715657A 'a probiotic-containing yogurt block and a preparation method thereof', solves the problems that the yogurt needs refrigeration and has short shelf life through a vacuum freeze-drying process, but does not mention the improvement of the crispness and hardness of the yogurt block, and various food additives are added.
Blueberry is rich in anthocyanin and various medicinal components, has the effects of improving eyesight (promoting regeneration of rhodopsin in retina), resisting oxidation (removing harmful free radicals in vivo), enhancing immunity and the like, but anthocyanin is extremely unstable and is easy to brown under the influence of external environment (illumination and oxygen) changes, and anthocyanin degradation is easy to occur by a common traditional drying method. However, the prior blueberry block yoghourt in the market at present is all protein of animal origin, and the products are often added with additives such as maltodextrin, pectin, modified starch and the like, and the ice crystals are larger and have sticky teeth.
Disclosure of Invention
The invention discloses a crisp and non-sticky yogurt block and a preparation method thereof, which solve the following technical problems:
① Besides common animal proteins, the yoghurt is additionally provided with plant proteins, so that the problem of excessive cholesterol of organisms caused by excessive intake of animal proteins is solved while protein sources are enriched, and the yoghurt does not contain other additives.
② Blueberry is broken by freezing and light-shielding, compared with pulping after thawing, anthocyanin content in blueberry is stored to a greater extent, no color fixative is added in the breaking process, whipped cream is mixed with broken blueberry, and the special pore structure characteristics of whipped cream are utilized to lock the color of blueberry, so that color change is avoided.
③ The foaming process is used for the first time, various micro-pores can be formed after foaming by using cream, so that a large number of ice crystal structures are reduced in the freezing process due to moisture migration of the product, meanwhile, the pore structures can lock the color of the blueberry without adding color fixative, and finally, the crispness of the product is increased, so that the product is melted at the inlet, and the problem of sticking teeth of the product is solved.
④ The animal/plant cream plus foaming process is adopted without adding additives such as maltodextrin, pectin, modified starch and the like, so that the hardness of the product is reduced, and simultaneously, the bioactive components with the effect of relieving visual fatigue, namely lutein ester and zeaxanthin, are added, so that the efficacy is clear.
⑤ The commercial yogurt block generally contains white granulated sugar, is always a 'sweet worry' for diabetics, shortens the audience population, uses natural isomaltulose similar to a sucrose structure to replace white granulated sugar, cannot be hydrolyzed in oral cavity and saliva, can be hydrolyzed into glucose and fructose only in intestinal tracts, is absorbed and utilized by organisms, does not raise blood sugar concentration and decayed teeth, has the characteristic of prebiotics, can improve intestinal disorders, promotes growth and propagation of beneficial bacteria in the intestinal tracts, solves the problem of 'difficult eating sugar' of diabetics, and enables the audience population to be wider.
⑥ The yogurt has a short shelf life of about 25 days, and the freeze-dried yogurt blocks adopt a vacuum freeze-drying process, so that the problem that the yogurt needs cold chain transportation and selling is solved, and the shelf life of the product is increased by about 12-18 months on the basis of no additives, color fixatives, thickeners and preservatives.
Compared with the prior art, the freeze-dried yoghurt block provided by the invention has the characteristics of good color and luster and no tooth sticking, improves the crispness of the yoghurt block, and reduces the ice crystal pores.
The invention discloses a preparation method of crisp and non-sticky yogurt blocks. The method provided by the invention solves the problems of large hardness and tooth adhesion of the yogurt block, and can obviously improve the crispness of the yogurt block, reduce the ice crystal pores and improve the tooth adhesion problem.
The invention provides a preparation method of a crisp and non-sticky yoghourt block, which specifically comprises the following steps:
S1: preparation of a yoghurt base material: fermenting cow milk into yogurt;
S2: uniformly mixing whey powder and isomaltulose to obtain a mixed material A for later use;
S3: pulping fruits to prepare fruit pulp for later use;
S4: adding the yoghourt into the S2 mixed material A, and uniformly mixing to prepare a mixed material B for later use;
S5: whipping the cream to obtain whipped cream, adding the S3 fruit slurry, uniformly mixing, and adding the mixture B in the S4 to prepare a mixture C;
S6: injecting the mixed material C in the step S5 into a yogurt block mold;
S7: putting the die in the step S6 into a refrigerator for quick freezing;
S8: demoulding the quick-frozen yogurt blocks in the step S7, and putting the yogurt blocks into a vacuum freeze dryer for freeze drying to obtain yogurt block finished products.
In one embodiment of the invention, a preparation method of crisp and non-sticky yogurt blocks specifically comprises the following steps:
S1: preparation of a yoghurt base material: fermenting cow milk into yogurt;
S2: uniformly mixing whey powder and isomaltulose to obtain a mixed material A for later use;
S3: pulping fruits to prepare fruit pulp for later use;
S4: adding the yoghourt into the S2 mixed material A, and uniformly mixing to prepare a mixed material B for later use;
S5: whipping cream to obtain whipped cream, adding the S3 fruit slurry and the active components, uniformly mixing, and adding the mixture B in the S4 to prepare a mixture C;
S6: injecting the mixed material C in the step S5 into a yogurt block mold;
S7: putting the die in the step S6 into a refrigerator for quick freezing;
S8: demoulding the quick-frozen yogurt blocks in the step S7, and putting the yogurt blocks into a vacuum freeze dryer for freeze drying to obtain yogurt block finished products.
In one embodiment of the invention, the fruit is anthocyanin-rich fruit including blueberry and sea buckthorn.
In one embodiment of the invention, the active ingredient comprises lutein esters, zeaxanthin.
In one embodiment of the invention, the yogurt preparation method is as follows: mixing the Bulgaria bacillus and the Streptococcus thermophilus 1:2 to form mixed bacteria with total inoculum size of 4%, mixing fresh cow milk and soybean milk with the Bulgaria bacillus and the Streptococcus thermophilus, homogenizing, culturing at 42 ℃ for 8 hours, stopping fermentation when fermentation pH reaches 4.5, and refrigerating at 4 ℃ for after-ripening for 10 hours to obtain the yoghurt base material.
In one embodiment of the invention, the whey powder and the isomaltulose in the step S2 are respectively used in an amount of 25-35 parts by mass and 3-8 parts by mass.
In one embodiment of the invention, the amount of the yoghurt in the step S4 is 80-100 parts by mass.
In one embodiment of the invention, the cream and fruit pulp in the step S5 are used in an amount of 20-35 parts by mass and 30-50 parts by mass respectively.
In one embodiment of the invention, the cream comprises one or more of animal cream, plant cream.
In one embodiment of the present invention, the whipping cream in S5 is whipping the cream to 1 to 1.5 times of volume expansion.
In one embodiment of the present invention, the lyophilization conditions in S8 are as follows: prefreezing at-40 ℃ for 6-8 hours; vacuumizing at the temperature of minus 30 ℃ for 8-12 hours; primary drying at 35 ℃ for 8h and secondary drying at 20 ℃ for 2h.
The invention provides a crisp and non-sticky yogurt block prepared by the method.
The beneficial effects are that:
In the field of freeze-dried yogurt blocks, the cream whipping technology is used for the first time, and the cream whipping condition is improved according to the characteristics of the product, so that the crunchiness (the hardness is 756.45 g) of the product can be obviously improved, and the problem of sticking teeth of the product is solved. The freeze-dried yoghurt blocks prepared by the invention are free from additives such as maltodextrin, pectin, modified starch and the like, and the multi-structure small pore characteristics of the frozen yoghurt blocks after whipping by cream improve the crispness of the products and reduce the ice crystal structure of the products (as shown in figure 1). The blueberry used in the product disclosed by the invention is frozen and pulped, the anthocyanin content in the blueberry is stored to a greater extent, the color fixative is not added in the crushing process, the color and luster of the blueberry are locked by adopting a porous structure formed by whipped cream, and the problem that the blueberry is easy to brown is solved (chroma is 9.74). The yoghurt used in the product contains animal and plant double proteins, so that the problem of high cholesterol caused by excessive eating of a human body is solved; in addition, the product does not contain sucrose, solves the problem of difficult sugar eating of diabetics, and makes the audience more extensive.
Drawings
Fig. 1 is a scanning electron microscope image taken of a measurement of a product prepared according to example 1.
Fig. 2 is a scanning electron microscope image taken of a measurement of a manufactured product according to example 4.
Fig. 3 is an image taken by a scanning electron microscope of a measurement of a product prepared according to comparative example 1.
Fig. 4 is a scanning electron microscope image of a measurement of a product prepared according to comparative example 3.
Detailed Description
The test methods involved in the following examples are specifically as follows:
1. colorimetric determination: measured using a bench-top transflective color photometer (JMCM-828N). The chromaticity (C) is calculated as follows:
C=
wherein: a is redness; b is blue.
2. The hardness measurement method comprises the following steps: spherical probe (SMSP/1 SP), test distance 75%, pre-test speed 1mm/s, test rate 0.5mm/s, post-side rate 2mm/s, dwell time 2s, trigger force 5g. Test parameters were repeated 5 times: hardness, in units of force weight.
3. Scanning electron microscope: the sample was stuck on a sample stage, and after vacuum metal spraying, an image was observed and collected using a femtocells scanning electron microscope Phenom pro (100×).
The cream used in the following examples was vegetable cream available from Shanghai Hiroad food technologies Inc., cream and other raw materials were not particularly limited and were commercially available.
Example 1
Preparing raw materials: yoghurt base, blueberry, whey powder, plant cream and isomaltulose.
S1: preparation of a yoghurt base material: the method comprises the steps of (1) mixing the lactobacillus bulgaricus and the streptococcus thermophilus into mixed bacteria with a total inoculum size of 4%, mixing and homogenizing fresh cow milk and soybean milk with the lactobacillus bulgaricus and the streptococcus thermophilus, culturing at 42 ℃ for 8 hours, stopping fermentation when the fermentation pH reaches 4.5, and refrigerating at 4 ℃ for after-ripening for 10 hours to obtain the yoghurt base material.
S2: and uniformly mixing 35 parts of whey powder and 5 parts of isomaltulose to prepare a mixture A for later use.
S3: accurately weighing 30 parts of frozen blueberries, pulping at high speed for 10min by using a wall breaking machine, and preparing blueberry pulp for later use.
S4: 100 parts of yoghourt is accurately weighed, S2 is added into the mixture A, and the mixture A is uniformly mixed to prepare a mixture B for standby.
S5: accurately weighing 30 parts of cream, beating by using an eggbeater until the volume is 1.5 times of the volume, adding S3 blueberry pulp, uniformly mixing, and adding S4 to prepare a mixture B.
S6: and (5) injecting the mixed material C in the step S5 into a yogurt block mold.
S7: and (3) putting the die in the step S6 into a refrigerator at the temperature of minus 40 ℃ to quickly freeze for 1h.
S8: demoulding the quick-frozen yoghurt blocks in the step S7, and putting the yoghurt blocks into a vacuum freeze dryer for freeze-drying (the conditions are that the yoghurt blocks are pre-frozen for 8 hours at the temperature of minus 40 ℃, vacuumized for 12 hours at the temperature of minus 30 ℃ and dried for 8 hours at the temperature of 35 ℃ for the second time and dried for 2 hours at the temperature of 20 ℃), thus obtaining the finished yoghurt blocks.
Example 2
Referring to example 1, the conditions for the initiation of step S5 were changed, and the remaining conditions were unchanged.
Preparing raw materials: yoghurt base, blueberry, whey powder, plant cream and isomaltulose.
S1: preparation of a yoghurt base material: the method comprises the steps of (1) mixing the lactobacillus bulgaricus and the streptococcus thermophilus into mixed bacteria with a total inoculum size of 4%, mixing and homogenizing fresh cow milk and soybean milk with the lactobacillus bulgaricus and the streptococcus thermophilus, culturing at 42 ℃ for 8 hours, stopping fermentation when the fermentation pH reaches 4.5, and refrigerating at 4 ℃ for after-ripening for 10 hours to obtain the yoghurt base material.
S2: and uniformly mixing 35 parts of whey powder and 5 parts of isomaltulose to prepare a mixture A for later use.
S3: accurately weighing 30 parts of frozen blueberries, pulping at high speed for 10min by using a wall breaking machine, and preparing blueberry pulp for later use.
S4: 100 parts of yoghourt is accurately weighed, S2 is added into the mixture A, and the mixture A is uniformly mixed to prepare a mixture B for standby.
S5: accurately weighing 30 parts of cream, beating by using a whisk until the volumes are respectively expanded by 1/1.5/2 times, adding S3 blueberry pulp, uniformly mixing, and adding S4 to prepare a mixture B.
S6: and (5) injecting the mixed material C in the step S5 into a yogurt block mold.
S7: and (3) putting the die in the step S6 into a refrigerator at the temperature of minus 40 ℃ to quickly freeze for 1h.
S8: demoulding the quick-frozen yoghurt blocks in the step S7, and putting the yoghurt blocks into a vacuum freeze dryer for freeze-drying (the conditions are that the yoghurt blocks are pre-frozen for 8 hours at the temperature of minus 40 ℃, vacuumized for 12 hours at the temperature of minus 30 ℃ and dried for 8 hours at the temperature of 35 ℃ for the second time and dried for 2 hours at the temperature of 20 ℃), thus obtaining the finished yoghurt blocks.
Table 1 shows the results of the color and hardness measurements of yogurt pieces under varying creamer whipping conditions.
Example 3
Referring to example 1, the amount of cream was changed to 20 parts, 30 parts, 40 parts, and the remaining conditions were unchanged.
Preparing raw materials: yoghurt base, blueberry, whey powder, plant cream and isomaltulose.
S1: preparation of a yoghurt base material: the method comprises the steps of (1) mixing the lactobacillus bulgaricus and the streptococcus thermophilus into mixed bacteria with a total inoculum size of 4%, mixing and homogenizing fresh cow milk and soybean milk with the lactobacillus bulgaricus and the streptococcus thermophilus, culturing at 42 ℃ for 8 hours, stopping fermentation when the fermentation pH reaches 4.5, and refrigerating at 4 ℃ for after-ripening for 10 hours to obtain the yoghurt base material.
S2: and uniformly mixing 35 parts of whey powder and 5 parts of isomaltulose to prepare a mixture A for later use.
S3: accurately weighing 30 parts of frozen blueberries, pulping at high speed for 10min by using a wall breaking machine, and preparing blueberry pulp for later use.
S4: 100 parts of yoghourt is accurately weighed, S2 is added into the mixture A, and the mixture A is uniformly mixed to prepare a mixture B for standby.
S5: accurately weighing 20/30/40 parts of cream, beating until the volume is 1.5 times of the volume expansion by using a whisk, adding S3 blueberry pulp, uniformly mixing, and adding S4 to prepare a mixture B.
S6: and (5) injecting the mixed material C in the step S5 into a yogurt block mold.
S7: and (3) putting the die in the step S6 into a refrigerator at the temperature of minus 40 ℃ to quickly freeze for 1h.
S8: demoulding the quick-frozen yoghurt blocks in the step S7, and putting the yoghurt blocks into a vacuum freeze dryer for freeze-drying (the conditions are that the yoghurt blocks are pre-frozen for 8 hours at the temperature of minus 40 ℃, vacuumized for 12 hours at the temperature of minus 30 ℃ and dried for 8 hours at the temperature of 35 ℃ for the second time and dried for 2 hours at the temperature of 20 ℃), thus obtaining the finished yoghurt blocks.
Table 2 shows the results of the measurement of the chroma and hardness of yogurt pieces with varying amounts of cream added.
Example 4 (yellow)
Preparing raw materials: yoghurt base material, sea buckthorn, lutein ester, zeaxanthin, whey powder, plant butter and isomaltulose.
S1: preparation of a yoghurt base material: the method comprises the steps of (1) mixing the lactobacillus bulgaricus and the streptococcus thermophilus into mixed bacteria with a total inoculum size of 4%, mixing and homogenizing fresh cow milk and soybean milk with the lactobacillus bulgaricus and the streptococcus thermophilus, culturing at 42 ℃ for 8 hours, stopping fermentation when the fermentation pH reaches 4.5, and refrigerating at 4 ℃ for after-ripening for 10 hours to obtain the yoghurt base material.
S2: 100 parts of yoghurt base material, 35 parts of whey powder, 5 parts of isomaltulose, 5 parts of lutein ester and 1 part of zeaxanthin are uniformly mixed to prepare a mixture A for standby.
S3: accurately weighing 30 parts of cream, beating until the volume of the cream is 1.5 times of the volume of the cream by using an eggbeater, and adding the S2 mixture A to prepare a mixture B.
S4: and (3) injecting the mixed material C in the step S3 into a yogurt block mold.
S5: and (3) putting the die in the step S4 into a refrigerator at the temperature of minus 40 ℃ to be quickly frozen for 1h.
S6: demoulding the quick-frozen yoghurt blocks in the step S5, and putting the yoghurt blocks into a vacuum freeze dryer for freeze-drying (the conditions are that the yoghurt blocks are pre-frozen for 8 hours at the temperature of minus 40 ℃, vacuumized for 12 hours at the temperature of minus 30 ℃, and dried for 8 hours at the temperature of 35 ℃ for the first time and dried for 2 hours at the temperature of 20 ℃) to obtain the yoghurt block finished products.
Example 5 (Mixed chocolate color)
Preparing raw materials: yoghurt base, blueberry, lutein ester, zeaxanthin, whey powder, plant butter and isomaltulose.
S1: preparation of a yoghurt base material: the method comprises the steps of (1) mixing the lactobacillus bulgaricus and the streptococcus thermophilus into mixed bacteria with a total inoculum size of 4%, mixing and homogenizing fresh cow milk and soybean milk with the lactobacillus bulgaricus and the streptococcus thermophilus, culturing at 42 ℃ for 8 hours, stopping fermentation when the fermentation pH reaches 4.5, and refrigerating at 4 ℃ for after-ripening for 10 hours to obtain the yoghurt base material.
S2: mixing 30 parts of whey powder, 5 parts of isomaltulose, 5 parts of lutein ester and 1 part of zeaxanthin uniformly to prepare a mixture A for later use.
S3: accurately weighing 30 parts of frozen blueberries, pulping at high speed for 10min by using a wall breaking machine, and preparing blueberry pulp for later use.
S4: 100 parts of yoghourt is accurately weighed, S2 is added into the mixture A, and the mixture A is uniformly mixed to prepare a mixture B for standby.
S5: accurately weighing 30 parts of cream, beating by using a whisk until the volume is 1.5 times of the volume, adding the blueberry pulp in S3, uniformly mixing, adding the mixture B in S4, uniformly mixing, and preparing a mixture C.
S6: and (5) injecting the mixed material C in the step S5 into a yogurt block mold.
S7: and (3) putting the die in the step S6 into a refrigerator at the temperature of minus 40 ℃ to quickly freeze for 1h.
S8: demoulding the quick-frozen yoghurt blocks in the step S7, and putting the yoghurt blocks into a vacuum freeze dryer for freeze-drying (the conditions are that the yoghurt blocks are pre-frozen for 8 hours at the temperature of minus 40 ℃, vacuumized for 12 hours at the temperature of minus 30 ℃, and dried for 8 hours at the temperature of 35 ℃ for the second time and dried for 2 hours at the temperature of 20 ℃), thus obtaining the finished yoghurt blocks.
Comparative example 1
Referring to example 1, no cream was added.
Preparing raw materials: yoghurt base material, blueberry, whey powder and isomaltulose.
S1: preparation of a yoghurt base material: the method comprises the steps of (1) mixing the lactobacillus bulgaricus and the streptococcus thermophilus into mixed bacteria with a total inoculum size of 4%, mixing and homogenizing fresh cow milk and soybean milk with the lactobacillus bulgaricus and the streptococcus thermophilus, culturing at 42 ℃ for 8 hours, stopping fermentation when the fermentation pH reaches 4.5, and refrigerating at 4 ℃ for after-ripening for 10 hours to obtain the yoghurt base material.
S2: and uniformly mixing 35 parts of whey powder and 5 parts of isomaltulose to prepare a mixture A for later use.
S3: accurately weighing 30 parts of frozen blueberries, pulping at high speed for 10min by using a wall breaking machine, and preparing blueberry pulp for later use.
S4: 100 parts of yoghourt is accurately weighed, S2 mixed material A is added, the mixture is uniformly mixed, S3 blueberry pulp is added, and the mixture B is prepared for standby.
S5: and (3) injecting the mixed material B in the step S4 into a yogurt block mold.
S6: and (5) putting the die in the step S5 into a refrigerator at the temperature of minus 40 ℃ to be quickly frozen for 1h.
S7: demoulding the quick-frozen yoghurt blocks of the S6, and putting the yoghurt blocks into a vacuum freeze dryer for freeze-drying (the conditions are that the yoghurt blocks are pre-frozen for 8 hours at minus 40 ℃, vacuumized for 12 hours at minus 30 ℃ and dried for 8 hours at 35 ℃ for the second time and dried for 2 hours at 20 ℃) to obtain the finished yoghurt blocks.
Comparative example 2
Referring to example 1, no whipping was performed on the cream.
Preparing raw materials: yoghurt base, blueberry, whey powder, plant cream and isomaltulose.
S1: preparation of a yoghurt base material: the method comprises the steps of (1) mixing the lactobacillus bulgaricus and the streptococcus thermophilus into mixed bacteria with a total inoculum size of 4%, mixing and homogenizing fresh cow milk and soybean milk with the lactobacillus bulgaricus and the streptococcus thermophilus, culturing at 42 ℃ for 8 hours, stopping fermentation when the fermentation pH reaches 4.5, and refrigerating at 4 ℃ for after-ripening for 10 hours to obtain the yoghurt base material.
S2: and uniformly mixing 35 parts of whey powder and 5 parts of isomaltulose to prepare a mixture A for later use.
S3: accurately weighing 30 parts of frozen blueberries, pulping at high speed for 10min by using a wall breaking machine, and preparing blueberry pulp for later use.
S4: 100 parts of yoghourt is accurately weighed, S2 is added into the mixture A, and the mixture A is uniformly mixed to prepare a mixture B for standby.
S5: accurately weighing 30 parts of cream, adding the S3 blueberry pulp, uniformly mixing, and adding the mixture B in the S4 to prepare a mixture C.
S6: and (5) injecting the mixed material C in the step S5 into a yogurt block mold.
S7: and (3) putting the die in the step S6 into a refrigerator at the temperature of minus 40 ℃ to quickly freeze for 1h.
S8: demoulding the quick-frozen yoghurt blocks in the step S7, and putting the yoghurt blocks into a vacuum freeze dryer for freeze-drying (the conditions are that the yoghurt blocks are pre-frozen for 8 hours at the temperature of minus 40 ℃, vacuumized for 12 hours at the temperature of minus 30 ℃ and dried for 8 hours at the temperature of 35 ℃ for the second time and dried for 2 hours at the temperature of 20 ℃), thus obtaining the finished yoghurt blocks.
Comparative example 3
Referring to example 1, other components were used in place of whipped cream.
Preparing raw materials: yoghurt base, blueberry, whey powder, isomaltulose, maltodextrin, hydroxypropyl distarch phosphate and citric acid.
S1: preparation of a yoghurt base material: the method comprises the steps of (1) mixing the lactobacillus bulgaricus and the streptococcus thermophilus into mixed bacteria with a total inoculum size of 4%, mixing and homogenizing fresh cow milk and soybean milk with the lactobacillus bulgaricus and the streptococcus thermophilus, culturing at 42 ℃ for 8 hours, stopping fermentation when the fermentation pH reaches 4.5, and refrigerating at 4 ℃ for after-ripening for 10 hours to obtain the yoghurt base material.
S2: mixing 35 parts of whey powder, 5 parts of isomaltulose, 10 parts of maltodextrin and 2 parts of hydroxypropyl distarch phosphate uniformly to prepare a mixture A for later use.
S3: accurately weighing 30 parts of frozen blueberries, adding 0.1% citric acid, and pulping at high speed for 10min by using a wall breaking machine to prepare blueberry pulp for later use.
S4: 100 parts of yoghourt is accurately weighed, S2 mixed material A is added, the mixture is uniformly mixed, mixed material B is prepared, S3 blueberry pulp is added, the mixture is uniformly mixed, and mixed material C is prepared for later use.
S5: and (3) injecting the mixed material C in the step S4 into a yogurt block mold.
S6: and (5) putting the die in the step S5 into a refrigerator at the temperature of minus 40 ℃ to be quickly frozen for 1h.
S7: demoulding the quick-frozen yoghurt blocks of the S6, and putting the yoghurt blocks into a vacuum freeze dryer for freeze-drying (the conditions are that the yoghurt blocks are pre-frozen for 8 hours at minus 40 ℃, vacuumized for 12 hours at minus 30 ℃ and dried for 8 hours at 35 ℃ for the second time and dried for 2 hours at 20 ℃) to obtain the finished yoghurt blocks.
Effect verification
Experimental results
Table 3 shows the results of chromaticity and hardness measurements for each of the examples and the comparative examples.
The data in table 1 indicate that: it can be seen from examples 1 and 2 that too short or too long a cream whipping stroke has little effect on the colour of the yoghurt mass but has a larger effect on the hardness of the product. It can be seen from examples 1 and 3 that different cream addition amounts also affect the color and hardness of the yogurt lump product, the color of the product gradually becomes white and the hardness continuously decreases with increasing cream addition amount, but too low hardness can cause cracking of the yogurt lump product and affect the appearance. It can be seen from example 1 and comparative example 1 that the addition of cream significantly improved the colour and hardness of the product, the colour changing from 9.74 to 2.30 and the hardness increasing from 756.45g to 2308.87g. It can be seen from examples 1 and 2 that the addition of cream without whipping the cream had little effect on the colour of the yoghurt piece, but the hardness of the product increased significantly, increasing from 756.45g to 1732.28. As can be seen from example 1 and comparative example 3, the process of the present invention can significantly improve the chromaticity and hardness of the product compared with the conventional production process, the chromaticity is changed from 9.74 to 3.31, and the hardness is increased from 756.45g to 2306.21g.
The data in fig. 1 shows that the ice crystal porosity in the product is significantly reduced as can be seen from examples 1 and 4. From examples 1, 2 and 1 it can be seen that the addition of cream reduces the ice crystal porosity inside the product. As can be seen from examples 1, 2 and 3, the process of the present invention can significantly reduce the ice crystal pores in the product compared with the conventional process.
In summary, the invention provides a crisp and non-sticky freeze-dried yoghurt block product through the optimization of the formula and the process.
Claims (5)
1. A preparation method of crisp yoghurt blocks is characterized by comprising the following steps:
s1: preparation of a yoghurt base material: mixing the fresh milk and the soybean milk with the Bulgaria bacillus and the streptococcus thermophilus for 8 hours at 42 ℃, stopping fermentation when the fermentation pH reaches 4.5, and refrigerating and after-ripening for 10 hours at 4 ℃ to prepare a yoghurt base material, wherein the total inoculum size of the mixed bacteria is 4%;
S2: uniformly mixing 25-35 parts of whey powder and 3-8 parts of isomaltulose to prepare a mixture A for later use;
s3: accurately weighing 30-50 parts of frozen blueberries, pulping at high speed for 10min by using a wall breaking machine, and preparing blueberry pulp for later use;
s4: accurately weighing 100 parts of yoghourt, adding the S2 mixed material A, and uniformly mixing to prepare a mixed material B for later use;
s5: accurately weighing 20-30 parts of cream, beating until the volume of the cream is 1-1.5 times of the volume expansion by using a whisk, adding S3 blueberry pulp, uniformly mixing, and then adding S4 to prepare a mixture B;
S6: injecting the mixed material C in the step S5 into a yogurt block mold;
s7: putting the die in the step S6 into a refrigerator at the temperature of minus 40 ℃ to be quickly frozen for 1h;
S8: demolding the quick-frozen yogurt blocks in the step S7, and freeze-drying in a vacuum freeze dryer to obtain yogurt block finished products;
The cream comprises one or more of animal cream and plant cream.
2. A preparation method of crisp yoghurt blocks is characterized by comprising the following steps:
s1: preparation of a yoghurt base material: mixing the fresh milk and the soybean milk with the Bulgaria bacillus and the streptococcus thermophilus for 8 hours at 42 ℃, stopping fermentation when the fermentation pH reaches 4.5, and refrigerating and after-ripening for 10 hours at 4 ℃ to prepare a yoghurt base material, wherein the total inoculum size of the mixed bacteria is 4%;
S2: uniformly mixing 25-35 parts of whey powder and 3-8 parts of isomaltulose to prepare a mixture A for later use;
s3: accurately weighing 30-50 parts of frozen blueberries, pulping at high speed for 10min by using a wall breaking machine, and preparing blueberry pulp for later use;
s4: accurately weighing 100 parts of yoghourt, adding the S2 mixed material A, and uniformly mixing to prepare a mixed material B for later use;
S5: accurately weighing 20-30 parts of cream, beating by using a whisk until the volume expansion is 1-1.5 times, adding S3 blueberry slurry and active components, uniformly mixing, and adding S4 to prepare a mixture B;
S6: injecting the mixed material C in the step S5 into a yogurt block mold;
s7: putting the die in the step S6 into a refrigerator at the temperature of minus 40 ℃ to be quickly frozen for 1h;
S8: demolding the quick-frozen yogurt blocks in the step S7, and freeze-drying in a vacuum freeze dryer to obtain yogurt block finished products;
The cream comprises one or more of animal cream and plant cream.
3. The method of claim 2, wherein the active component comprises lutein esters, zeaxanthin.
4. The method according to claim 1 or 2, wherein the lyophilization conditions in S8 are as follows: prefreezing at-40 ℃ for 6-8 hours; vacuumizing at the temperature of minus 30 ℃ for 8-12 hours; primary drying at 35 ℃ for 8h and secondary drying at 20 ℃ for 2h.
5. A crispy yoghurt piece obtainable by the process of any one of claims 1 to 4.
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| CN114668043A (en) * | 2022-04-28 | 2022-06-28 | 上海来伊份股份有限公司 | Fruit and vegetable freeze-dried yogurt block with low breakage rate and low tooth feeling and preparation method thereof |
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