阅读说明：本技术 一种高纤低脂酸奶及其制备方法 (high-fiber low-fat yoghourt and preparation method thereof ) 是由 潘蕾 李洪亮 李树森 吴秀英 王斌 杨畅 马占福 王彩霞 温荣 张鑫 于 2019-09-26 设计创作，主要内容包括：本发明属于乳制食品制备技术领域,具体涉及一种高纤低脂酸奶及其制备方法。以所述高纤低脂酸奶的总质量计,包括如下质量百分含量的原料,低脂或脱脂液体奶11-78％；膳食纤维20-30％；酪蛋白粉1-10％；稳定剂1-15％；甜味剂0-4％；果粒/果酱0-30％；菌种50-200U。本发明提供的高纤低脂酸奶填补了市场空白,满足人们对健康饮食的需求,更加营养健康。本发明通过各组分之间的协调配合,弥补了由于膳食纤维含量增加和选用低脂或脱脂液体奶带来的口感上的损失；同时,在不添加外来水的情况下,使得所提供的酸奶口感清爽,粘度适中,赋予产品更好的发酵风味和质构,产品体系稳定,适于常温保存。(The invention belongs to the technical field of preparation of dairy food, and particularly relates to high-fiber low-fat yoghourt and a preparation method thereof. Based on the total mass of the high-fiber low-fat yoghourt, the yoghourt comprises the following raw materials in percentage by mass, and low-fat or defatted liquid milk accounts for 11-78%; 20-30% of dietary fiber; 1-10% of casein powder; 1-15% of a stabilizer; 0-4% of sweetening agent; 0-30% of fruit granules/jam; the strain is 50-200U. The high-fiber low-fat yoghourt fills the market gap, meets the requirements of people on healthy diet, and is more nutritional and healthy. Through the coordination of the components, the loss of the mouthfeel caused by the increase of the content of dietary fiber and the selection of low-fat or defatted liquid milk is compensated; meanwhile, under the condition of not adding external water, the provided yoghourt is fresh and cool in taste and moderate in viscosity, and the product is endowed with better fermentation flavor and texture, is stable in system and is suitable for being stored at normal temperature.)

1. The high-fiber low-fat yoghourt is characterized by comprising the following raw materials in percentage by mass based on the total mass of the high-fiber low-fat yoghourt,

11-78% low fat or defatted liquid milk;

20-30% of dietary fiber;

1-10% of casein powder;

1-15% of a stabilizer;

0-4% of sweetening agent;

0-30% of fruit granules/jam;

The strain is 50-200U.

2. High-fiber, low-fat yoghurt as claimed in claim 1, wherein the stabilizer is a mixture of starch, pectin or a mixture of starch, pectin and gellan gum.

3. The high-fiber low-fat yogurt of claim 2, wherein the stabilizer comprises:

93-99.89% of starch;

1-6% of pectin;

0-1% of gellan gum.

4. high-fiber, low-fat yoghurt as claimed in claim 1, wherein the dietary fiber is at least one of galacto-oligosaccharides, resistant dextrins or inulin, preferably inulin: resistant dextrin: galacto-oligosaccharide is 8:0.8-1.2: 0.8-1.2.

5. The high-fiber low-fat yogurt according to any one of claims 1 to 4, wherein the bacterial species is at least one of Lactobacillus bulgaricus, Streptococcus thermophilus, and Bifidobacterium.

6. a method for preparing a high-fiber low-fat yogurt as claimed in any one of claims 1 to 5, comprising the steps of:

sterilizing and membrane filtering low-fat or defatted liquid milk to obtain concentrated liquid milk and free water;

Heating the obtained concentrated liquid milk, mixing with sweetener, casein powder and dietary fiber, and melting to obtain mixed feed liquid A;

dissolving the stabilizer by using free water obtained by membrane filtration to obtain mixed feed liquid B;

Carrying out first sterilization, first homogenization, fermentation and demulsification treatment on the mixed feed liquid A to obtain fermented feed liquid A;

carrying out second sterilization and second homogenization on the mixed feed liquid B, mixing the mixed feed liquid B with the fermented feed liquid A, and carrying out third homogenization, third sterilization and fourth homogenization treatment to obtain mixed feed liquid C;

And (4) mixing the fruit particles/jam subjected to the fourth sterilization treatment with the mixed feed liquid C to obtain the high-fiber low-fat yoghourt.

7. the method for preparing the high-fiber low-fat yogurt according to claim 6, wherein the step of mixing the concentrated liquid milk with the ingredients comprises: heating the concentrated liquid milk to 45-55 ℃, sequentially adding a sweetening agent, casein powder and dietary fiber, stirring and dispersing for 5-10min under the condition of stirring rotation speed of 3000-6000r/min, heating to 70-80 ℃, and continuously stirring for 5-10min to obtain mixed feed liquid A;

The material melting step of the stabilizer comprises the following steps: heating the free water to 60-70 ℃, adding a stabilizer, stirring and dispersing for 5-10min under the condition of stirring rotation speed of 3000-6000r/min, heating to 70-80 ℃, and continuously stirring for 5-10min to obtain mixed feed liquid B.

8. the method for preparing the high-fiber low-fat yogurt as claimed in claim 6, wherein the sterilization temperature of the first sterilization step, the sterilization temperature of the second sterilization step and the sterilization time of the third sterilization step are respectively 121-142 ℃, and the sterilization time is respectively 4-6 s;

And/or the sterilization temperature of the fourth sterilization step is 13-17 ℃, the sterilization time is 23-27min, and the sterilization pressure is 470-490 MPa;

And/or, the temperature of the first homogenizing step and the second homogenizing step is 65-75 ℃, and the pressure is 150-200 bar;

and/or the temperature of the third homogenization step is 40-45 ℃, and the pressure is 150-180 bar;

And/or the temperature of the fourth homogenization step is 70-75 ℃, and the pressure is 20-50 bar.

9. The method for preparing the high-fiber low-fat yogurt as claimed in claim 6, wherein the temperature of the fermentation step is 36-40 ℃, the fermentation time is 8-10h, and the fermentation is finished when the pH is less than 4.4.

10. The method for preparing high-fiber low-fat yogurt according to claim 6, wherein the conditions of the demulsification step are as follows: stirring for 2-5min at the rotating speed of 25-40 r/min.

Technical Field

The invention belongs to the technical field of preparation of dairy food, and particularly relates to high-fiber low-fat yoghourt and a preparation method thereof.

background

The challenge and opportunity of the global food and beverage industry, called 2019 as the year of fiber, has a great deal of new research showing that: a high fiber diet is beneficial to health, including weight management, gut health, and even mental health, all of which are of great interest to consumers. Intemet market insights recently revealed that 33% of uk consumers increased fiber intake, with most doing so because they wished to improve digestive system health. Thus, the market research company reported that over the last five years, the fiber added to sports nutrition products increased by 55%.

Generally, products with high cellulose content have high fat content because high cellulose content affects the mouthfeel of the product, resulting in an increase in the viscosity of the dairy product, and therefore, development of products with high cellulose content often requires the addition of large amounts of oil to improve the texture of the product. However, in the healthy wave, in the market where low-fat, low-sugar and low-calorie products meet the vigorous demand, if the food brand can make consumers enjoy the food as much as possible without increasing the physical burden, the food brand will get a great precedent in the competitive market. Whether fitness or weight loss is the best option, a low fat diet has also become the daily choice for many people, which has also led to the popularity of terms such as "healthy relaxation", "beneficial to the body" and "healthy nutritional delicacies" in the food industry. In fact, this is reflected in the ever-increasing craving of the public for foods that are both nutritional and healthful.

The development potential of the Chinese normal-temperature yoghourt market is witnessed, the two-digit growth speed per year has great attraction for any dairy enterprise, and the most serious problems are insufficient innovation, popular imitation, class loss, product concept lack and serious product homogenization. If the high-fiber low-fat yoghourt can be provided, the diversity of products can be expanded, and young groups loving fashion and pursuing trend are willing to buy the yoghourt.

disclosure of Invention

therefore, the invention aims to solve the technical problems of making up the market blank of high-fiber low-fat yogurt products in the prior art and overcoming the defects that high-fiber low-fat products cannot be compatible with high-fiber low-fat products, the high-fiber low-fat products have poor mouthfeel, the viscosity is increased to influence smooth drinking and the like, thereby providing the high-fiber low-fat yogurt and the preparation method thereof.

In order to solve the technical problems, the invention adopts the following technical scheme:

The invention provides high-fiber low-fat yoghourt which comprises the following raw materials in percentage by mass based on the total mass of the high-fiber low-fat yoghourt,

11-78% low fat or defatted liquid milk;

20-30% of dietary fiber;

1-10% of casein powder;

1-15% of a stabilizer;

0-4% of sweetening agent;

0-30% of fruit granules/jam;

the strain is 50-200U.

The low-fat or defatted liquid milk is a commercial product, and can also be a material obtained by degreasing common liquid milk. The high-fiber low-fat yoghourt provided by the invention has the viscosity of about 200-240 mPas and is suitable for drinking.

further, the stabilizer is a mixture of starch, pectin or a mixture of starch, pectin and gellan gum.

Further, the composition of the stabilizer is as follows:

93-99.89% of starch;

1-6% of pectin;

0-1% of gellan gum.

Further, the dietary fiber is at least one of galacto-oligosaccharide, resistant dextrin or inulin, preferably, inulin: resistant dextrin: galacto-oligosaccharide is 8:0.8-1.2: 0.8-1.2.

Further, the strain is at least one of lactobacillus bulgaricus, streptococcus thermophilus and bifidobacterium.

The invention also provides a preparation method of the high-fiber low-fat yoghourt, which comprises the following steps:

Sterilizing and membrane filtering low-fat or defatted liquid milk to obtain concentrated liquid milk and free water;

Heating the obtained concentrated liquid milk, mixing with sweetener, casein powder and dietary fiber, and melting to obtain mixed feed liquid A;

Dissolving the stabilizer by using free water obtained by membrane filtration to obtain mixed feed liquid B;

Carrying out first sterilization, first homogenization, fermentation and demulsification treatment on the mixed feed liquid A to obtain fermented feed liquid A;

carrying out second sterilization and second homogenization on the mixed feed liquid B, mixing the mixed feed liquid B with the fermented feed liquid A, and carrying out third homogenization, third sterilization and fourth homogenization treatment to obtain mixed feed liquid C;

And (4) mixing the fruit particles/jam subjected to the fourth sterilization treatment with the mixed feed liquid C to obtain the high-fiber low-fat yoghourt.

in actual production or experiments, in order to avoid the influence of material loss in the preparation process on the content of each component in an actual product, the raw materials of each component are amplified by a certain factor to be respectively treated, and then are mixed according to a preset proportion in the final mixing step. Specifically, the following steps may be included:

Sterilizing and membrane filtering low-fat or defatted liquid milk to obtain concentrated liquid milk and free water;

Heating the obtained concentrated liquid milk, adding a sweetening agent, casein powder and dietary fibers according to the addition amount of 1.25-1.67 times of the formula, and mixing to obtain a mixed material liquid A;

Dissolving a stabilizer in free water obtained by adding 2.5-5.0 times of the stabilizer according to the formula to obtain mixed feed liquid B;

carrying out first sterilization, first homogenization, fermentation and demulsification treatment on the mixed feed liquid A to obtain fermented feed liquid A;

Carrying out second sterilization and second homogenization treatment on the mixed feed liquid B, mixing the mixed feed liquid B with the fermented feed liquid A according to a preset proportion, and carrying out third homogenization, third sterilization and fourth homogenization treatment after uniform mixing to obtain mixed feed liquid C;

And (4) mixing the fruit particles/jam subjected to the fourth sterilization treatment with the mixed feed liquid C to obtain the high-fiber low-fat yoghourt.

For the above method, if the sweetener and fruit pieces/jam are not included in the composition, the corresponding steps, other steps and operations are omitted.

Further, the concentrated liquid milk mixing material comprises the following steps: heating the concentrated liquid milk to 45-55 ℃, sequentially adding a sweetening agent, casein powder and dietary fiber, stirring and dispersing for 5-10min under the condition of stirring rotation speed of 3000-6000r/min, heating to 70-80 ℃, and continuously stirring for 5-10min to obtain mixed feed liquid A;

the material melting step of the stabilizer comprises the following steps: heating the free water to 60-70 ℃, adding a stabilizer, stirring and dispersing for 5-10min under the condition of stirring rotation speed of 3000-6000r/min, then heating to 70-80 ℃, and continuously stirring for 5-10min to obtain mixed feed liquid B.

further, the sterilization temperature of the first sterilization step, the sterilization temperature of the second sterilization step and the sterilization temperature of the third sterilization step are respectively 121-142 ℃, and the sterilization time is respectively 4-6 s;

And/or the sterilization temperature of the fourth sterilization step is 13-17 ℃, the sterilization time is 23-27min, and the sterilization pressure is 470-490 MPa;

And/or, the temperature of the first homogenizing step and the second homogenizing step is 65-75 ℃, and the pressure is 150-200 bar;

And/or the temperature of the third homogenization step is 40-45 ℃, and the pressure is 150-180 bar;

and/or the temperature of the fourth homogenization step is 70-75 ℃, and the pressure is 20-50 bar.

Further, the temperature of the fermentation step is 36-40 ℃, the fermentation time is 8-10h, and when the pH is less than 4.4, the fermentation is finished.

further, the conditions of the demulsification step are as follows: stirring for 2-5min at the rotating speed of 25-40 r/min.

The technical scheme of the invention has the following advantages:

1. The high-fiber low-fat yoghourt comprises the following raw materials in percentage by mass, and 11-78% of low-fat or defatted liquid milk; 20-30% of dietary fiber; 1-10% of casein powder; 1-15% of a stabilizer; 0-4% of sweetening agent; 0-30% of fruit granules/jam; the strain is 50-200U. The high-fiber low-fat yoghourt fills the market gap, meets the requirements of people on healthy diet, and is more nutritional and healthy. Through the coordination of the components, the loss of the mouthfeel caused by the increase of the content of dietary fiber and the selection of low-fat or defatted liquid milk is compensated; meanwhile, under the condition of not adding external water, the provided yoghourt is fresh and cool in taste and moderate in viscosity which is about 200-240 mPa.s, so that the product is endowed with better fermentation flavor and texture, and is stable in system and suitable for being stored at normal temperature.

the high-fiber low-fat yoghourt provided by the invention has the advantages that the stabilizer is a mixture of starch and pectin or a mixture of starch, pectin and gellan gum. According to the invention, through selection of the components and the dosage of the stabilizer, the system stability of the product can be realized only by adopting two or three stabilizers, and the additive is less than common products in the current market, so that the product is more nutritional and healthier.

the invention provides high-fiber low-fat yoghourt, wherein the dietary fiber is at least one of galactooligosaccharide, resistant dextrin or inulin, and the preferable proportion is that the inulin: resistant dextrin: galacto-oligosaccharide is 8:0.8-1.2: 0.8-1.2. By selecting the types of the dietary fibers, the invention can adopt the dietary fibers to replace part of the traditional sweetening agents, provides a healthier low-sugar product and meets the consumption requirements of people.

the high-fiber low-fat yoghourt provided by the invention has the advantages that the strain is at least one of lactobacillus bulgaricus, streptococcus thermophilus and bifidobacterium. The invention selects low-temperature fermentation strains, so that the product can be endowed with better fermentation flavor and texture.

2. The preparation method of the high-fiber low-fat yoghourt provided by the invention comprises the following steps: sterilizing and membrane filtering low-fat or defatted liquid milk to obtain concentrated liquid milk and free water; heating the obtained concentrated liquid milk, mixing with sweetener, casein powder and dietary fiber, and melting to obtain mixed feed liquid A; dissolving the stabilizer by using free water obtained by membrane filtration to obtain mixed feed liquid B; carrying out first sterilization, first homogenization, fermentation and demulsification treatment on the mixed feed liquid A to obtain fermented feed liquid A; carrying out second sterilization and second homogenization on the mixed feed liquid B, mixing the mixed feed liquid B with the fermented feed liquid A, and carrying out third homogenization, third sterilization and fourth homogenization treatment to obtain mixed feed liquid C; and (4) mixing the fruit particles/jam subjected to the fourth sterilization treatment with the mixed feed liquid C to obtain the high-fiber low-fat yoghourt. According to the preparation method provided by the invention, membrane filtration treatment is carried out on the liquid milk before material melting, so that primary material melting of all raw materials is realized, and secondary material melting combining the water melting material and the milk melting material is carried out under the condition of not adding any external water, so that the higher-quality taste of the product is realized; by separating the stabilizer from other raw materials, the proportion of the macromolecular particle size in the product is reduced by 30-50% compared with that in the conventional method, and the product has a finer taste. By adopting the multiple homogenization technology, the problem of high general viscosity of high dietary fiber products is avoided, so that the product has moderate viscosity and is suitable for drinking.

According to the preparation method of the high-fiber low-fat yoghourt, the taste of the high-dietary fiber product is fresh and cool by reasonably designing the homogenization parameters at different stages; the fruit grains are sterilized by adopting an ultrahigh pressure sterilization technology, so that the integrity of the fruit grains of the product is more than or equal to 97 percent.

The preparation method of the high-fiber low-fat yoghourt, provided by the invention, has the advantage that the product is endowed with better fermentation flavor and texture by adopting a low-temperature slow fermentation method.

Detailed Description

the following examples are provided to further understand the present invention, not to limit the scope of the present invention, but to provide the best mode, not to limit the content and the protection scope of the present invention, and any product similar or similar to the present invention, which is obtained by combining the present invention with other prior art features, falls within the protection scope of the present invention.