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CN116406703B - Yoghurt and preparation method thereof - Google Patents

Yoghurt and preparation method thereof Download PDF

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Publication number
CN116406703B
CN116406703B CN202111659262.5A CN202111659262A CN116406703B CN 116406703 B CN116406703 B CN 116406703B CN 202111659262 A CN202111659262 A CN 202111659262A CN 116406703 B CN116406703 B CN 116406703B
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Prior art keywords
yoghurt
gaba
parts
milk
starter
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CN116406703A (en
Inventor
刘红霞
高飞
马海然
吴秀英
姜云芸
李洪亮
杨畅
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Inner Mongolia Mengniu Dairy Group Co Ltd
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Inner Mongolia Mengniu Dairy Group Co Ltd
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    • 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
    • A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)

Abstract

The invention relates to the field of foods, in particular to a yoghurt and a preparation method thereof. The raw materials of the yoghurt comprise a yoghurt base material, a GABA source substance and a GABA producing synergistic bacterium, wherein the GABA source substance is Xinjiang tomato sauce, and the GABA producing synergistic bacterium is a mixed bacterium of animal bifidobacteria, infant bifidobacteria and bifidobacterium longum. The Xinjiang tomato sauce is selected as the GABA source substance, and the Xinjiang tomato sauce and the GABA producing synergistic bacteria (bifidobacterium animalis, bifidobacterium infantis and bifidobacterium longum) act together to obtain the yoghurt, the GABA content in the yoghurt is more than or equal to 60mg/g, the yoghurt is effectively depressurized and helps to sleep, the fermented yoghurt is full in flavor, rich in fragrance, fresh, sweet and delicious, and the product is fresh, sweet and tasty, good in stability and unique in tomato juice sense within 8 months at normal temperature.

Description

Yoghurt and preparation method thereof
Technical Field
The invention relates to the field of foods, in particular to a yoghurt and a preparation method thereof.
Background
The life rhythm of the modern society is accelerated, the life and working pressure is gradually increased, and development of the yoghurt capable of relieving the pressure/anxiety is certainly favored by consumers. Studies have shown that ingestion of GABA can reduce stress and anxiety, and studies have shown that oral administration of 100mg GABA for 60min significantly increases brain alpha waves and decreases beta waves compared to control groups, indicating that GABA can promote relaxation and reduce anxiety.
GABA is the major neurotransmitter in the mammalian central nervous system and acts primarily to suppress excitation. In lactic acid bacteria, the ability to produce and release GABA is related to acid stress, which allows microorganisms to enter the intestinal tract through the gastrointestinal tract, where they exert beneficial effects. In addition, the synthesis of aminobutyric acid is related to the production of ATP by coupling of an electrogenic antibody to glutamate decarboxylation. With the intensive research of GABA in recent years, GABA can be applied to the functional development of fermented dairy products as a lactobacillus fermentation product.
In the prior art, sodium glutamate or natural spice (such as lentinus edodes and the like) rich in sodium glutamate is added to produce GABA through lactobacillus fermentation, and then the prepared yoghurt has the effects of resisting anxiety or relieving insomnia. For example, CN110200070a discloses a yogurt rich in GABA and a preparation method thereof, wherein the GABA source substance is sodium glutamate, and although the GABA content in the product is up to 450mg/g, the GABA source substance is sodium glutamate, so-called monosodium glutamate, and the addition of monosodium glutamate in the yogurt is unacceptable to consumers. CN110463772 a discloses a yogurt with sleep-aiding and anxiolytic functions and a preparation method thereof, wherein GABA source substances are plant protein powder and mushroom dry powder, but the GABA content in the yogurt only reaches 6mg/g to be improved.
Disclosure of Invention
Aiming at the defects existing in the prior art, the invention provides yoghurt and a preparation method thereof. The tomato yoghourt for relieving the pressure is developed from the comprehensive angles of the delicious taste and the functions of the product, and the tomato yoghourt has natural and fresh flavor, sweet and full mouthfeel and excellent stability within the shelf life of 8 months.
Specifically, the invention provides the following technical scheme:
in one aspect, the invention provides a yogurt, which comprises a yogurt base material, GABA source substances and GABA producing synergistic bacteria, wherein the GABA source substances are Xinjiang tomato catsup, and the GABA producing synergistic bacteria are mixed bacteria of bifidobacterium animalis, bifidobacterium infantis and bifidobacterium longum.
According to the invention, the tomato catsup prepared from tomatoes in different producing areas has different flavor and taste and different glutamic acid content, wherein the glutamic acid content in the tomato catsup in the producing areas in Xinjiang is more than 3.0g/100g, and the tomato catsup is used as a GABA source substance, and can realize that the GABA content in the final yoghurt reaches 60mg/g by matching with fermentation strains and specific GABA producing synergistic bacteria, and the yoghurt has good flavor. Wherein the specific GABA producing synergistic bacteria are mixed bacteria of Bifidobacterium animalis, bifidobacterium infantis and Bifidobacterium longum.
In the prior art, one or more of streptococcus thermophilus, lactobacillus helveticus, lactobacillus bulgaricus, lactococcus lactis subspecies lactis and the like are generally adopted as fermentation strains, and meanwhile, the fermentation strains have the function of producing GABA (gamma-amino acid), for example, the strains in CN 110463772A are composite strains consisting of streptococcus thermophilus, lactobacillus bulgaricus and lactobacillus helveticus, and the strains in CN110200070A are composed of lactococcus lactis subspecies lactis and streptococcus thermophilus. According to the research of the invention, on the basis of an autonomous starter (the strain composition of the autonomous starter is lactobacillus bulgaricus and streptococcus thermophilus), the GABA-producing synergistic bacteria composed of the animal bifidobacterium, the infant bifidobacterium and the bifidobacterium longum are added, so that the metabolism of GABA can be improved, the fermentation flavor, the milk fragrance and the like of the product are enhanced, and the GABA in the prepared yoghurt is more than or equal to 60mg/g, so that the yogurt can be depressurized and sleep-aiding, and the product is rich and full in fermentation flavor and fresh and sweet in taste.
Further preferably, the mass ratio of the bifidobacterium animalis, the bifidobacterium infantis and the bifidobacterium longum is 1 (2-6): 2-4.
The yoghurt base material refers to raw materials required by common yoghurt preparation, and generally comprises raw milk and/or reconstituted milk, sweetener, starter, stabilizer and a proper amount of water.
In a specific embodiment of the invention, the raw materials comprise the following components in parts by weight: 66-88 parts of raw milk and/or reconstituted milk, 1.0-9.6 parts of sweetener, 3.6-8.8 parts of Xinjiang tomato sauce, 0.12-0.24 part of acidity regulator, 0.04-0.1 part of starter, 0.02-0.1 part of GABA producing synergistic bacteria and 0.25-0.8 part of stabilizer.
Wherein the sweetener is one or more of white granulated sugar, acesulfame potassium, erythritol, xylitol, fructose, sucralose and the like.
The acidity regulator is one or more of sodium carbonate, sodium bicarbonate, potassium carbonate, potassium bicarbonate, sodium hydroxide, potassium hydroxide and the like. The purpose of the acidity regulator is to regulate the pH value of the tomato sauce to 6.6-6.8, and then the tomato sauce is added into raw milk and/or reconstituted milk, so that the problems of poor processing characteristics and poor stability of the product in the shelf life caused by protein denaturation are avoided.
Further, the starter is a starter MN01, which consists of 1 strain of lactobacillus bulgaricus and 2 strains of streptococcus thermophilus, and the preservation numbers are CGMCCNo.3818, CGMCCNo.3817 and CGMCCNo.3816 respectively; the stabilizer is pectin.
In the above technical scheme, the starter is preferably starter MN01, which is a starter independently developed by Mongolian cows, and consists of 1 strain of lactobacillus bulgaricus and 2 strains of streptococcus thermophilus, wherein the collection numbers are CGMCCNo.3818, CGMCCNo.3817 and CGMCCNo.3816 respectively, and the streptococcus thermophilus (marked as streptococcus thermophilus 002) with the collection number of CGMCCNo.3817 is a high-yield Extracellular Polysaccharide Strain (EPS) and has the functions of improving viscosity, smoothness, mouth feeling, product stability and the like of fermented milk. According to the invention, as the starter MN01 is selected as the starter for the yoghurt, the stabilizer in the product can achieve the purposes of sweet and refreshing taste, excellent stability and cleaning the label within the shelf life of 8 months only by using pectin.
Further preferably, the mass percentage of streptococcus thermophilus with the preservation number of CGMCC No.3817 in the starter culture MN01 is 25-35%.
The pectin consists of low-fat pectin and high-fat pectin in a mass ratio of 1:2-1:6.
Further, the sweetener is white granulated sugar, and the acidity regulator is sodium bicarbonate.
In a preferred embodiment of the invention, the raw materials of the yoghurt comprise the following components in parts by weight: 66-88 parts of raw milk and/or reconstituted milk, 7.6-9.0 parts of white granulated sugar, 4.5-6.5 parts of Xinjiang tomato sauce, 0.12-0.24 parts of sodium bicarbonate, 010.04-0.1 parts of starter MN, 0.04-0.06 parts of GABA producing synergistic bacteria and 0.35-0.65 parts of pectin.
The yoghourt prepared according to the formula has full taste, is fresh, sweet and tasty, is delicious, has GABA content of more than or equal to 60mg/g and can be stored for 8 months at normal temperature.
On the other hand, the invention also provides a preparation method of the yoghurt.
The preparation method provided by the invention comprises the following steps:
mixing raw milk and/or reconstituted milk with sweetener, xinjiang tomato sauce, acidity regulator, starter and synergistic bacteria producing GABA for fermentation to obtain fermented milk;
mixing the stabilizer with water, and mixing the obtained feed liquid with the fermented milk to obtain a mixed product.
Further, the fermentation temperature is 28-30℃and the time is 24-36 hours in order to accumulate more GABA.
Further, the mixing mass ratio of the feed liquid to the fermented milk is 7:3-8:2.
Further, the preparation method further comprises the following steps: and filling the mixed product, and then sterilizing.
In a preferred embodiment of the present invention, the method for preparing yogurt comprises the steps of:
(1) Sequentially homogenizing raw milk and/or reconstituted milk, sterilizing for one time, and cooling to obtain a cooled product;
(2) Performing first mixing treatment on the cooled product, sweetener, xinjiang tomato sauce, acidity regulator, starter and GABA producing synergistic bacteria, and performing fermentation treatment on the obtained first mixed feed liquid at the fermentation temperature of 28-30 ℃ for 24-36 hours to obtain fermented milk;
(3) Mixing stabilizer with water, and mixing the obtained feed liquid with the fermented milk according to a ratio of 7:3-8:2 to obtain a mixed product;
(4) And filling the mixed product, and then performing secondary sterilization treatment.
The invention has the following beneficial effects:
the invention provides a yogurt and a preparation method thereof, wherein Xinjiang tomato sauce is selected as GABA source substances, and the Xinjiang tomato sauce and GABA producing synergistic bacteria (bifidobacterium animalis, bifidobacterium infantis and bifidobacterium longum) are combined to act together, so that the GABA content in the obtained yogurt is more than or equal to 60mg/g, the yogurt can effectively reduce pressure and promote sleep, and the obtained yogurt is full in fermentation flavor, rich in fragrance, fresh, sweet and delicious, fresh, sweet and tasty, good in stability and unique in tomato juice sense, and can be stored at normal temperature for 8 months.
Detailed Description
The following examples are illustrative of the invention and are not intended to limit the scope of the invention.
The reagents and equipment involved in the examples below are commercially available unless otherwise noted.
The methods described in the examples below, unless otherwise indicated, may be accomplished by methods conventional in the art.
The ferment MN01 (commercially available) consists of 1 strain of Lactobacillus bulgaricus and 2 strains of Streptococcus thermophilus, wherein the preservation numbers are CGMCC No.3818, CGMCC No.3817 and CGMCC No.3816 respectively, and the Streptococcus thermophilus with the preservation number of CGMCC No.3817 is named Streptococcus thermophilus 002.
Example 1
The embodiment provides a yoghurt, which comprises the following raw materials in percentage by weight:
milk 78%, white granulated sugar 8.5%, xinjiang tomato sauce 5%, sodium bicarbonate 0.15%, starter MN01 (Streptococcus thermophilus 002 at 30%) 0.06%, GABA producing synergistic bacteria (Bifidobacterium animalis, bifidobacterium infantis and Bifidobacterium longum=1:3:2), pectin (low-fat pectin: high-fat pectin=1:3) 0.45% and the balance water.
The embodiment also provides a preparation method of the yoghurt, which comprises the following steps:
(1) Sequentially homogenizing, sterilizing and cooling milk for one time to obtain a cooled product;
(2) Performing first mixing treatment on the cooling product, white granulated sugar, xinjiang tomato sauce, sodium bicarbonate, a starter MN01 and a GABA producing synergistic bacterium, and performing fermentation treatment on the obtained first mixed feed liquid, wherein the fermentation temperature is 28 ℃, and the fermentation time is 30 hours, so as to obtain fermented milk;
(3) Mixing pectin and water, and mixing the obtained feed liquid with the fermented milk according to a ratio of 7:3 to obtain a mixed product;
(4) And filling the mixed product, and then performing secondary sterilization treatment.
Examples 2 to 5
Examples 2-5 each provide a yoghurt whose raw material formulation (in weight percent) is shown in table 1, quantified to 100% with water, and prepared in the same way as example 1.
TABLE 1
Examples 6 to 9
Examples 6-9 each provide a yoghurt, the raw material formulation (in weight percent) of which is shown in Table 2, and the preparation method of which is the same as example 1.
TABLE 2
Examples 10 to 13
Examples 10-13 each provide a yoghurt, the raw material formulation (in weight percent) of which is shown in Table 3, and the preparation method of which is the same as example 1.
TABLE 3 Table 3
Examples 14 to 16
Examples 14-16 each provided a yoghurt whose raw material formulation (in weight percent) is shown in table 4 and whose preparation method differs from the fermentation conditions of example 1, in particular as shown in table 4.
TABLE 4 Table 4
Comparative examples 1 to 4
Comparative examples 1-4 each provide a yoghurt whose raw material formulation (in weight percent) is shown in table 5 and which was prepared in the same way as example 1.
TABLE 5
Comparative examples 5 to 8
Comparative examples 5-8 each provide a yoghurt whose raw material formulation (in weight percent) is shown in table 6 and which was prepared in the same way as example 1.
TABLE 6
Comparative examples 9 to 12
Comparative examples 9-12 each provide a yoghurt whose raw material formulation (in weight percent) is shown in table 7 and which was prepared in the same way as example 1.
TABLE 7
Comparative examples 13 to 16
Comparative examples 13-16 each provide a yoghurt whose raw material formulation (in weight percent) is shown in table 8 and whose preparation method differs from the fermentation conditions of example 1, in particular as shown in table 8.
TABLE 8
Comparative example 17
The comparative example provides a yoghurt, which comprises the following raw materials in percentage by weight:
milk 78%, white granulated sugar 7.6%, tomato sauce 5%, sodium bicarbonate 0.15%, starter MN01 (30% of streptococcus thermophilus 002), GABA producing synergistic bacteria (bifidobacterium animalis, bifidobacterium infantis and bifidobacterium longum=1:3:2) 0.04%, pectin (low-fat pectin: high-fat pectin=1:3) 0.45% and the balance water.
The preparation method is different from the fermentation conditions in the example 1, specifically, the fermentation temperature is 30 ℃ and the fermentation time is 36 hours.
Product evaluation
The yogurt obtained in each example and comparative example was evaluated, and the evaluation indexes include GABA content, rheological viscosity, pH value, stability, flavor and mouthfeel. The specific results are shown in the following table.
TABLE 9
While the invention has been described in detail in the foregoing general description and with reference to specific embodiments thereof, it will be apparent to one skilled in the art that modifications and improvements can be made thereto. Accordingly, such modifications or improvements may be made without departing from the spirit of the invention and are intended to be within the scope of the invention as claimed.

Claims (6)

1. The yoghurt is characterized by comprising the following raw materials in parts by weight: 66-88 parts of raw milk and/or reconstituted milk, 1.0-9.6 parts of sweetener, 3.6-8.8 parts of Xinjiang tomato sauce, 0.12-0.24 part of acidity regulator, 0.04-0.1 part of starter, 0.02-0.1 part of GABA producing synergistic bacteria and 0.25-0.8 part of stabilizer; the GABA producing synergistic bacteria are mixed bacteria of animal bifidobacteria, infant bifidobacteria and longum, wherein the mass ratio of the animal bifidobacteria to the infant bifidobacteria to the longum is 1 (2-6): 2-4; the glutamic acid content in the Xinjiang tomato sauce is not lower than 3.0g/100g;
the starter is a starter MN01, which consists of 1 strain of lactobacillus bulgaricus and 2 strains of streptococcus thermophilus, and the preservation numbers are CGMCC No.3818, CGMCC No.3817 and CGMCC No.3816 respectively; wherein the mass percentage of streptococcus thermophilus with the preservation number of CGMCC No.3817 in the fermenting agent MN01 is 25-35%;
the stabilizing agent is pectin, and the pectin consists of low-fat pectin and high-fat pectin in a mass ratio of 1:2-1:6.
2. Yoghurt as claimed in claim 1, wherein the sweetener is white granulated sugar and the acidity regulator is sodium bicarbonate.
3. Yoghurt as claimed in claim 1, wherein the raw materials comprise the following components in parts by weight: 66-88 parts of raw milk and/or reconstituted milk, 7.6-9.0 parts of white granulated sugar, 4.5-6.5 parts of Xinjiang tomato sauce, 0.12-0.24 parts of sodium bicarbonate, 0.04-0.1 part of starter MN01, 0.04-0.06 part of GABA producing synergistic bacteria and 0.35-0.65 part of pectin.
4. A process for preparing yoghurt as claimed in any one of claims 1 to 3, which comprises:
mixing raw milk and/or reconstituted milk with sweetener, xinjiang tomato sauce, acidity regulator, starter and synergistic bacteria producing GABA for fermentation to obtain fermented milk;
mixing the stabilizer with water, and mixing the obtained feed liquid with the fermented milk.
5. The method for preparing yoghurt as claimed in claim 4, wherein the fermentation temperature is 28-30 ℃ and the time is 24-36 hours.
6. The method for preparing yoghurt as claimed in claim 4, wherein the mixing mass ratio of the feed liquid to the fermented milk is 7:3-8:2.
CN202111659262.5A 2021-12-30 2021-12-30 Yoghurt and preparation method thereof Active CN116406703B (en)

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Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN118266500B (en) * 2024-05-15 2024-09-03 内蒙古蒙牛乳业（集团）股份有限公司 Yoghurt and preparation method thereof
CN118773050A (en) * 2024-06-26 2024-10-15 广东悦创生物科技有限公司 A strain of Bifidobacterium animalis subspecies lactis MY9 and its application in the preparation of sleep-aiding and whitening food and medicine

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20090123070A (en) * 2008-05-27 2009-12-02 (주)바이오벤 Method for preparing Gaba-containing tomato fermented product using vegetable lactic acid bacteria having Gaba generating ability
CN102047962A (en) * 2009-10-30 2011-05-11 成都市龙泉驿龙东桃片厂 Method for preparing yoghourt with tomato sauce
CN102550670A (en) * 2012-01-13 2012-07-11 黑龙江省乳品工业技术开发中心 Method for preparing yoghourt rich in gamma-aminobutyric acid (GABA)
CN110200070A (en) * 2019-06-11 2019-09-06 绿雪生物工程(深圳)有限公司 A kind of Yoghourt and preparation method thereof rich in GABA
KR20200145127A (en) * 2019-06-20 2020-12-30 대한민국(농촌진흥청장) Composition and method for yogurt with enhanced GABA using barley and yogurt produced by the same

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20090123070A (en) * 2008-05-27 2009-12-02 (주)바이오벤 Method for preparing Gaba-containing tomato fermented product using vegetable lactic acid bacteria having Gaba generating ability
CN102047962A (en) * 2009-10-30 2011-05-11 成都市龙泉驿龙东桃片厂 Method for preparing yoghourt with tomato sauce
CN102550670A (en) * 2012-01-13 2012-07-11 黑龙江省乳品工业技术开发中心 Method for preparing yoghourt rich in gamma-aminobutyric acid (GABA)
CN110200070A (en) * 2019-06-11 2019-09-06 绿雪生物工程(深圳)有限公司 A kind of Yoghourt and preparation method thereof rich in GABA
KR20200145127A (en) * 2019-06-20 2020-12-30 대한민국(농촌진흥청장) Composition and method for yogurt with enhanced GABA using barley and yogurt produced by the same

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