CN119522976A - Zero-added sugar browning solidified yogurt and preparation method thereof - Google Patents
Zero-added sugar browning solidified yogurt and preparation method thereof Download PDFInfo
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- CN119522976A CN119522976A CN202411798187.4A CN202411798187A CN119522976A CN 119522976 A CN119522976 A CN 119522976A CN 202411798187 A CN202411798187 A CN 202411798187A CN 119522976 A CN119522976 A CN 119522976A
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Abstract
本发明涉及食品加工技术领域，尤其涉及一种零添加糖褐变凝固型酸奶及其制备方法。本发明所述零添加糖褐变凝固型酸奶的制备原料中包含0.05%‑0.1%的乳糖酶；所述零添加糖褐变凝固型酸奶的制备方法包括如下步骤：先使用乳糖酶对牛奶中的乳糖进行酶解；再将酶解后的料液置于90‑95℃密闭容器内褐变反应3‑4h。本发明将乳糖酶水解技术与褐变反应应用到酸奶制备工艺中，通过向原奶中添加乳糖酶，在酶解得到葡萄糖后，对原奶进行高温褐变，获得的酸奶产品呈凝固态，酸甜适口、焦香醇厚，如布丁般丝滑绵密。The present invention relates to the field of food processing technology, and in particular to a zero-added sugar browning solidified yogurt and a preparation method thereof. The raw materials for preparing the zero-added sugar browning solidified yogurt of the present invention contain 0.05%-0.1% lactase; the preparation method of the zero-added sugar browning solidified yogurt comprises the following steps: firstly enzymolyzing the lactose in the milk with lactase; and then placing the enzymolyzed liquid in a closed container at 90-95°C for browning reaction for 3-4 hours. The present invention applies lactase hydrolysis technology and browning reaction to the yogurt preparation process, by adding lactase to raw milk, after enzymolysis to obtain glucose, the raw milk is subjected to high-temperature browning, and the obtained yogurt product is in a solidified state, sweet and sour, palatable, caramelized and mellow, and as silky and dense as pudding.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a zero-sugar-added brown-stain set yoghurt and a preparation method thereof.
Background
The yoghourt is a dairy product with rich nutrition, and is deeply favored by consumers because of the rich nutritional ingredients such as protein, calcium and the like. Traditional yogurt is mostly white or light yellow, and the brown yogurt needs to be subjected to high-temperature brown processing on raw milk before fermentation, so that Maillard reaction occurs. Maillard reactions refer to complex chemical reactions of amino acids in food with reducing sugars that occur under heating conditions. This reaction not only changes the color of the food, but also produces a specific burnt flavour.
The traditional white or light yellow set yoghurt is mostly used in the market, and the preparation of the brown set yoghurt is complicated in process treatment, so that the key control points in actual operation are more, the limitation is larger, and the large-scale production is not easy to fall to the ground.
The brown set yoghurt products sold in the market at present are few, and glucose is added in the formula of the brown yoghurt sold in the present to achieve the brown effect. The formula comprises, by weight, 950-1050 parts of raw milk, 100-110 parts of white granulated sugar, 40-50 parts of glucose, 2-3 parts of concentrated whey protein, 10-13 parts of cream, 6.5-7.5 parts of a compound emulsifying thickener, 0.4-0.6 part of a stabilizer, and the obtained yoghurt is thoroughly solidified and has a flexible and silky mouthfeel. White granulated sugar and glucose are additionally added in the formula, so that the requirements of browning can be met, but consumers are more concerned about health while pursuing delicious taste, and diet saccharification is a great trend, so that the food and beverage saccharification is not in line with the preference of consumers.
In view of this, the present invention has been made.
Disclosure of Invention
In order to solve the technical problems, the invention provides a no-sugar-added brown-stain yoghourt and a preparation method thereof.
Specifically, the technical scheme of the invention is as follows:
in the first aspect, the invention provides a preparation method of zero-added-sugar browning set type yoghurt, wherein the raw materials for preparing the zero-added-sugar browning set type yoghurt comprise 0.05% -0.1% of lactase, and the preparation method of the zero-added-sugar browning set type yoghurt comprises the following steps of firstly carrying out enzymolysis on lactose in milk by using the lactase, and then placing the feed liquid after enzymolysis in a 90-95 ℃ closed container for browning reaction for 3-4 hours.
Preferably, the enzymolysis temperature is 28-42 ℃ and the enzymolysis time is 1-2h.
Preferably, the lactase is selected from at least one of Aspergillus niger lactase, aspergillus oryzae lactase, and Kluyveromyces lactis lactase.
Preferably, the preparation raw materials of the zero-added-sugar browning set yoghurt comprise 2% -4% of sugar alcohol, 1% -3% of cream, 0.4% -0.6% of stabilizer, 0.01% -0.02% of high-power sweetener, 0.05% -0.1% of lactase and the balance of raw milk.
Preferably, the sugar alcohol is at least one selected from sorbitol, xylitol, maltitol, erythritol.
Preferably, the cream has a fat content of 30% ± 5%.
Preferably, the high-intensity sweetener is at least one selected from sucralose, steviol glycosides, glycyrrhizin.
Preferably, the stabilizer is at least one selected from gelatin, pectin, xanthan gum, diacetyl tartaric acid mono-diglyceride.
Further preferably, the preparation method comprises the following steps:
S1, uniformly mixing raw milk and lactase to obtain a feed liquid A;
s2, heating the feed liquid A to 28-42 ℃, and carrying out constant-temperature enzymolysis for 1-2 hours;
S3, heating the feed liquid A after enzymolysis to 90-95 ℃, and heating at constant temperature in a closed container for browning for 3-4 hours to obtain feed liquid B after browning;
S4, cooling the browned feed liquid B to 70-75 ℃, adding the rest components, and uniformly stirring to obtain feed liquid C;
S5, homogenizing the feed liquid C;
s6, sterilizing the feed liquid C after homogenizing, and cooling the sterilized feed liquid to below 10 ℃;
S7, inoculating strains, and then filling the strains into a packaging container for fermentation.
Preferably, the homogenization temperature in step S5 is 60-65 ℃ and the homogenization pressure is 18-20MPa.
Preferably, the sterilization temperature in step S6 is 95+/-2 ℃ and the sterilization time is 300+/-50S.
Preferably, the inoculation and/or fermentation temperature in the step S7 is 42+/-1 ℃, the fermentation termination acidity is 70-75 ℃ and the fermentation time is 5-6h.
In a second aspect, the invention provides zero-added sugar browning set yoghurt prepared by the preparation method.
The beneficial effects are that:
The invention provides a preparation method of zero-addition sugar browning set type yoghurt, which comprises the steps of carrying out enzymolysis on lactose in milk by using lactase, and then placing feed liquid after enzymolysis in a 90-95 ℃ closed container for browning reaction for 3-4 hours, wherein the raw materials for preparing the zero-addition sugar browning set type yoghurt comprise 0.05% -0.1% lactase. The invention applies lactase hydrolysis technology and browning reaction to the preparation process of the yoghourt, and the lactase is added into raw milk, after glucose is obtained by enzymolysis, the raw milk is subjected to high-temperature browning, preferably, sugar alcohol and high-power sweetener are additionally added into the formula to replace white granulated sugar so as to improve sweetness, and the yoghourt product is in a solidification state, is sweet and sour, is palatable, is mellow and is smooth and dense like pudding after being filled with bacteria.
Detailed Description
The invention provides a browning yoghourt with no added sugar and a preparation method thereof, lactose in milk is hydrolyzed by lactase to obtain glucose and galactose, and then browning reaction is carried out to obtain the non-added sugar browning yoghurt. The lactose in milk is hydrolyzed by using lactase to obtain glucose and galactose, and the enzymolysis technology can not only avoid adverse reactions of organisms such as diarrhea and the like of lactose intolerant people after the milk-containing product is eaten, but also obtain important raw materials of browning reaction, namely glucose. The invention applies lactase hydrolysis technology and browning reaction to the preparation process of the yoghourt, in actual production, lactase is added into raw milk, after glucose is obtained by enzymolysis, the raw milk is subjected to high-temperature browning, erythritol and stevioside are additionally added into a formula to replace white granulated sugar so as to improve sweetness, and after bacterial inoculation, the yoghourt product is in a solidification state, is sweet and sour, is palatable, is sweet and mellow, and is smooth and dense like pudding.
In a specific embodiment, the invention provides a zero-sugar-addition browning set yoghurt, which comprises, by mass, 2-4% of sugar alcohol, 1-3% of cream, 0.4-0.6% of stabilizer, 0.01-0.02% of high-power sweetener, 0.05-0.1% of lactase and the balance of raw milk.
In the present invention, the sugar alcohol is preferably one or more of sorbitol, xylitol, maltitol, and erythritol.
In the present invention, the cream (i.e., the margarine) preferably has a fat content of about 30%. The addition of the cream is helpful for increasing the aroma of the yoghourt product and optimizing the taste of the yoghourt product.
In the present invention, the high-intensity sweetener is preferably one or more of sucralose, stevioside, and glycyrrhizin.
In the present invention, the stabilizer is preferably one or more of gelatin, pectin, xanthan gum, diacetyl tartaric acid mono-diglyceride.
In the present invention, the lactase is preferably derived from one or more of Aspergillus niger, aspergillus oryzae, and Kluyveromyces lactis (Kluyveromyces lactis).
The sources of the above raw materials are not particularly limited, and the raw materials may be commercially available from conventional sources in the art.
In a more specific embodiment, the invention provides a preparation method of the zero-added sugar browning set yoghurt, which comprises the following steps:
(1) And mixing raw milk and lactase uniformly to obtain feed liquid A.
(2) Lactase enzymolysis, namely heating the feed liquid A to 28-42 ℃ and carrying out constant-temperature enzymolysis for 1-2 hours.
(3) Browning, namely heating the feed liquid A after enzymolysis to 90-95 ℃, and heating at constant temperature in a closed container for browning for 3-4 hours to obtain feed liquid B after browning.
(4) And (3) secondary mixing, namely cooling the browned feed liquid B to 70-75 ℃, adding a compound stabilizer, cream, erythritol and stevioside, and uniformly stirring to obtain feed liquid C.
(5) Homogenizing, namely homogenizing the feed liquid C.
(6) Sterilizing and cooling, namely sterilizing the feed liquid C after homogenizing. And cooling the sterilized feed liquid to below 10 ℃.
(7) Inoculating, filling, fermenting and cooling, namely filling the inoculated strain into a packaging container. Cooling in a refrigerator at 2-6 ℃ after fermentation.
In the present invention, the temperature of the homogenization treatment in step (5) is preferably 60 to 65℃and the pressure is preferably 18 to 20MPa.
In the present invention, the sterilization temperature in the step (6) is preferably 95.+ -. 2 ℃ and the sterilization period is preferably 300s.
In the present invention, the inoculation temperature in step (7) is preferably 41-43 ℃. The fermentation temperature is preferably 41-43 ℃, the fermentation termination acidity is preferably 70-75 ℃, the fermentation time is preferably 5-6 hours, and the chilling temperature is preferably 2-6 ℃.
The raw materials and reagents used in the present invention are commercially available. The above-described preferred conditions may be arbitrarily combined on the basis of common knowledge in the art, and each preferred example of the present disclosure may be obtained.
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be clearly and completely described below. It will be apparent that the described embodiments are some, but not all, embodiments of the invention. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
No endpoints of the ranges and any values disclosed in the specification are limited to the precise range or value, and such range or value should be understood to encompass values approaching those range or value. For numerical ranges, one or more new numerical ranges may be found between the endpoints of each range, between the endpoint of each range and the individual point value, and between the individual point value, in combination with each other, and are to be considered as specifically disclosed herein.
In the description of the present specification, a description referring to terms "one embodiment," "some embodiments," "detailed description," or "some embodiments," etc., means that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the embodiments. In this specification, schematic representations of the above terms are not necessarily directed to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Furthermore, the different embodiments or examples described in this specification and the features of the different embodiments or examples may be combined and combined by those skilled in the art without contradiction.
In the examples provided in this specification, no particular technique or condition is identified, either as described in the literature in this field or as a product specification. The reagents or equipment used were conventional products available for purchase by regular vendors without the manufacturer's attention.
In the following examples, the lactase used in the yogurt is milk Kluyveromyces lactase, the seed strain is Lactobacillus delbrueckii Bulgaria subspecies, the cream uses multifunctional cream of brome, and the stabilizer is gelatin.
Example 1
The embodiment provides a brown sugar-free set yoghurt, which comprises the following raw materials by weight percent of raw milk 94.438%, erythritol 3%, cream 2%, a stabilizer 0.5%, stevioside 0.012% and lactase 0.05%.
The embodiment also provides a preparation method of the yoghurt, which comprises the following steps:
(1) Mixing raw milk and lactase at a time.
(2) Lactase enzymolysis, namely heating the mixed feed liquid to 40+/-2 ℃ and carrying out constant-temperature enzymolysis for 1 hour.
(3) Browning, namely heating the feed liquid after enzymolysis to 90-95 ℃, and heating the feed liquid in a closed container at constant temperature for browning for 3 hours to obtain the browning feed liquid.
(4) And (3) secondary mixing, namely cooling the browned feed liquid to 70-75 ℃, adding a stabilizer, cream, erythritol and stevioside with a formula set amount, and uniformly stirring.
(5) Homogenizing, namely homogenizing after the mixing, wherein the homogenizing temperature is 60-65 ℃ and the homogenizing pressure is 20MPa.
(6) Sterilizing, namely sterilizing after homogenization is completed, wherein the sterilization condition is 95+/-2 ℃ and 300s, and reducing the temperature of the feed liquid to below 10 ℃ after sterilization is completed.
(7) Inoculating strain on line, stirring, heating to 41-43deg.C, packaging, transferring to fermentation chamber, fermenting at 41-43deg.C, fermenting termination acidity of 70-75deg.C for 5-6 hr, and refrigerating at 4-6deg.C.
Example 2
The embodiment provides a brown sugar-free set yoghurt, which comprises the following raw materials by weight percent of raw milk 94.388%, erythritol 3%, cream 2%, a stabilizer 0.5%, stevioside 0.012% and lactase 0.1%.
The embodiment also provides a preparation method of the yoghurt, which comprises the following steps:
(1) Mixing raw milk and lactase at a time.
(2) Lactase enzymolysis, namely heating the mixed feed liquid to 40+/-2 ℃ and carrying out constant-temperature enzymolysis for 1 hour.
(3) Browning, namely heating the feed liquid after enzymolysis to 90-95 ℃, and heating the feed liquid in a closed container at constant temperature for browning for 3.5 hours to obtain the browning feed liquid.
(4) And (3) secondary mixing, namely cooling the browned feed liquid to 70-75 ℃, adding a stabilizer, cream, erythritol and stevioside with a formula set amount, and uniformly stirring.
(5) Homogenizing, namely homogenizing after the mixing, wherein the homogenizing temperature is 60-65 ℃ and the homogenizing pressure is 20MPa.
(6) Sterilizing, namely sterilizing after homogenization is completed, wherein the sterilization condition is 95+/-2 ℃ and 300s, and reducing the temperature of the feed liquid to below 10 ℃ after sterilization is completed.
(7) Inoculating strain on line, stirring, heating to 41-43deg.C, packaging, transferring to fermentation chamber, fermenting at 41-43deg.C, fermenting termination acidity of 70-75deg.C for 5-6 hr, and refrigerating at 4-6deg.C.
Example 3
The embodiment provides a brown sugar-free set yoghurt, which comprises the following raw materials by weight percent of raw milk 94.338%, erythritol 3%, cream 2%, a stabilizer 0.5%, stevioside 0.012% and lactase 0.1%.
The embodiment also provides a preparation method of the yoghurt, which comprises the following steps:
(1) Mixing raw milk and lactase at a time.
(2) Lactase enzymolysis, namely heating the mixed feed liquid to 40+/-2 ℃ and carrying out constant-temperature enzymolysis for 1 hour.
(3) Browning, namely heating the feed liquid after enzymolysis to 90-95 ℃, and heating the feed liquid in a closed container at constant temperature for browning for 4 hours to obtain the browning feed liquid.
(4) And (3) secondary mixing, namely cooling the browned feed liquid to 70-75 ℃, adding a stabilizer, cream, erythritol and stevioside with a formula set amount, and uniformly stirring.
(5) Homogenizing, namely homogenizing after the mixing, wherein the homogenizing temperature is 60-65 ℃ and the homogenizing pressure is 20MPa.
(6) Sterilizing, namely sterilizing after homogenization is completed, wherein the sterilization condition is 95+/-2 ℃ and 300s, and reducing the temperature of the feed liquid to below 10 ℃ after sterilization is completed.
(7) Inoculating strain on line, stirring, heating to 41-43deg.C, packaging, transferring to fermentation chamber, fermenting at 41-43deg.C, fermenting termination acidity of 70-75deg.C for 5-6 hr, and refrigerating at 4-6deg.C.
Comparative example 1
This comparative example provides a zero added sugar browning set yoghurt differing from example 3 only in that the browning time of step (3) of the preparation process is 2.5 hours.
Comparative example 2
The comparative example provides a zero-added sugar browning set yoghurt which differs from example 3 only in that the lactase addition of step (1) of the preparation method is 0.03%
The yogurt samples provided in examples 1-3 of the present invention were tested according to GB19302 fermented milk for food safety national standards. Through detection, the indexes of each sample accord with various regulations in the national standard of the flavored fermented milk, and the lactose content is less than 0.5g/100mL.
Sensory evaluation experiments were performed on the yogurt provided in examples 1 to 3 and comparative examples 1 to 2 according to the evaluation criteria shown in table 1, and the evaluation items include color, flavor (aroma), texture state, mouthfeel, and sweetness and sourness.
Table 1 brown set yogurt evaluation criteria
The evaluation results are shown in Table 2.
TABLE 2
According to the embodiment and the comparative example, the acid and sweet feel of the product can be influenced by the insufficient addition of lactase, and the overall sensory state of the product can be directly influenced by the browning time. The yogurt sensory evaluation provided in the embodiment 3 of the invention achieves good effects in all dimensions, and has obvious advantages compared with other groups.
It should be noted that the above-mentioned embodiments are merely for illustrating the technical solution of the present invention, and not for limiting the same, and although the present invention has been described in detail with reference to the above-mentioned embodiments, it should be understood by those skilled in the art that the technical solution described in the above-mentioned embodiments may be modified or some technical features may be equivalently replaced, and these modifications or substitutions do not make the essence of the corresponding technical solution deviate from the spirit and scope of the technical solution of the embodiments of the present invention.
Claims (10)
1. The preparation method of the zero-addition sugar browning set type yoghurt is characterized in that the raw materials for preparing the zero-addition sugar browning set type yoghurt comprise 0.05% -0.1% of lactase, and the preparation method of the zero-addition sugar browning set type yoghurt comprises the following steps of firstly carrying out enzymolysis on lactose in milk by using the lactase, and then placing the feed liquid after enzymolysis in a 90-95 ℃ closed container for browning reaction for 3-4 hours.
2. The preparation method according to claim 1, wherein the enzymolysis temperature is 28-42 ℃ and the enzymolysis time is 1-2h.
3. The preparation method according to claim 1 or 2, wherein the lactase is at least one selected from the group consisting of Aspergillus niger lactase, aspergillus oryzae lactase and Kluyveromyces lactis lactase.
4. A method according to any one of claims 1 to 3, wherein the zero-added sugar browning set yoghurt comprises 2 to 4% sugar alcohol, 1 to 3% cream, 0.4 to 0.6% stabilizer, 0.01 to 0.02% high-intensity sweetener, 0.05 to 0.1% lactase, and the balance raw milk.
5. The method according to claim 4, wherein the sugar alcohol is at least one selected from the group consisting of sorbitol, xylitol, maltitol and erythritol;
and/or the cream has a fat content of 30% ± 5%;
And/or the high-intensity sweetener is at least one selected from sucralose, stevioside and glycyrrhizin;
And/or the stabilizer is at least one selected from gelatin, pectin, xanthan gum and diacetyl tartaric acid mono-diglyceride.
6. The method according to claim 4 or 5, comprising the steps of:
S1, uniformly mixing raw milk and lactase to obtain a feed liquid A;
s2, heating the feed liquid A to 28-42 ℃, and carrying out constant-temperature enzymolysis for 1-2 hours;
S3, heating the feed liquid A after enzymolysis to 90-95 ℃, and heating at constant temperature in a closed container for browning for 3-4 hours to obtain feed liquid B after browning;
S4, cooling the browned feed liquid B to 70-75 ℃, adding the rest components, and uniformly stirring to obtain feed liquid C;
S5, homogenizing the feed liquid C;
s6, sterilizing the feed liquid C after homogenizing, and cooling the sterilized feed liquid to below 10 ℃;
S7, inoculating strains, and then filling the strains into a packaging container for fermentation.
7. The method according to claim 6, wherein the homogenization temperature in step S5 is 60-65deg.C and the homogenization pressure is 18-20MPa.
8. The method according to claim 6 or 7, wherein the sterilization temperature in step S6 is 95.+ -. 2 ℃ and the sterilization time is 300.+ -. 50S.
9. The process according to any one of claims 6 to 8, wherein the inoculation and/or fermentation in step S7 is carried out at a temperature of 42±1 ℃, the fermentation termination acidity is 70 to 75 ℃ and the fermentation time is 5 to 6 hours.
10. A zero-added-sugar browning set yogurt produced by the production method according to any one of claims 1 to 9.
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