Yogurt block containing probiotics and preparation method thereof

文档序号：665436 发布日期：2021-04-30 浏览：7次中文

阅读说明：本技术 一种含益生菌酸奶块及其制备方法 (Yogurt block containing probiotics and preparation method thereof ) 是由揭良苏米亚刘振民贾宏信陈文亮齐晓彦徐致远于 2020-12-28 设计创作，主要内容包括：本发明公开了一种含益生菌酸奶块及其制备方法,该酸奶块包括如下质量比的原料：原料乳66.18％～78.68％、蔗糖9.73～11.39％、麦芽糊精2.85％～3.38％、脱脂乳粉3.24～3.86％、脱盐乳清乳粉2.05～2.44％、食用淀粉1.26～1.49％、果胶0.10～0.12％、发酵剂0.0026～0.0031％、香精0～0.033％和补足至100％的水。原料乳为牛奶、复原乳中的一种或两种；发酵剂为保加利亚乳杆菌、嗜热链球菌、嗜热乳杆菌、鼠李糖乳杆菌、植物乳杆菌、干酪乳杆菌、动物双歧杆菌、乳双歧杆菌等中的一种或多种。本发明的含益生菌酸奶块益生菌含量高、保质期长、方便携带。(The invention discloses a yoghurt block containing probiotics and a preparation method thereof, wherein the yoghurt block comprises the following raw materials in percentage by mass: 66.18-78.68% of raw milk, 9.73-11.39% of cane sugar, 2.85-3.38% of maltodextrin, 3.24-3.86% of skim milk powder, 2.05-2.44% of desalted whey milk powder, 1.26-1.49% of edible starch, 0.10-0.12% of pectin, 0.0026-0.0031% of leavening agent, 0-0.033% of essence and water for supplementing to 100%. The raw milk is one or two of milk and reconstituted milk; the leaven is one or more of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus rhamnosus, Lactobacillus plantarum, Lactobacillus casei, Bifidobacterium animalis, and Bifidobacterium lactis. The yogurt block containing probiotics has high probiotic content, long shelf life and convenient carrying.)

1. The yogurt block containing probiotics is characterized by comprising the following raw materials in percentage by mass: 66.18-78.68% of raw milk, 9.73-11.39% of cane sugar, 2.85-3.38% of maltodextrin, 3.24-3.86% of skim milk powder, 2.05-2.44% of desalted whey milk powder, 1.26-1.49% of edible starch, 0.10-0.12% of pectin, 0.0026-0.0031% of leavening agent, 0-0.033% of essence and water for supplementing to 100%.

2. The probiotic-containing yogurt block of claim 1, wherein the raw milk is one or both of milk and reconstituted milk;

the leaven is one or more of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus rhamnosus, Lactobacillus plantarum, Lactobacillus casei, Bifidobacterium animalis, and Bifidobacterium lactis.

3. A method of preparing a probiotic-containing yogurt block according to any of claims 1-2, characterized in that it comprises the steps of:

(1) heating the raw milk to 45 ℃, adding part of sucrose, stirring for dissolving, heating to 65 ℃, and homogenizing to obtain feed liquid A;

(2) sterilizing and cooling the feed liquid A obtained in the step (1) to obtain feed liquid B;

(3) inoculating a fermenting agent to the feed liquid B obtained in the step (2), fermenting and cooling to obtain feed liquid C;

(4) dissolving the rest sucrose, maltodextrin, skimmed milk powder, desalted whey milk powder, edible starch, pectin and essence in water of the same weight, mixing, homogenizing, sterilizing, and cooling to obtain feed liquid D;

(5) mixing the feed liquid D obtained in the step (4) with the feed liquid C obtained in the step (3) to obtain feed liquid E;

(6) pouring the material liquid E obtained in the step (5) into a mould, and placing the mould in a quick freezing warehouse to obtain a freeze-dried block;

(7) and (4) pushing the freeze-dried block obtained in the step (6) into a freeze-drying bin, and freeze-drying and packaging to obtain the freeze-dried block.

4. The method for preparing the probiotic-containing yogurt block according to claim 3, wherein in the step (1), the homogenization is a secondary homogenization, the primary homogenization pressure is 15-19 MPa, and the secondary homogenization pressure is 1.0-5.0 MPa.

5. The preparation method of the probiotic-containing yogurt block according to claim 3, characterized in that in the step (2), the sterilization temperature is 85-95 ℃ and the sterilization time is 5-15 min.

6. The method for preparing yogurt block containing probiotics according to claim 3, wherein in step (3), the amount of the starter culture is 1x10⁶～5×10⁸cfu/ml, the fermentation temperature is 40 ℃, and the fermentation acidity is 65-75 DEG T.

7. The method for preparing the yogurt block containing probiotics according to claim 3, wherein in the step (4), the mixing is performed by mechanical stirring for 40 min;

homogenizing at 15-19 MPa and 1.0-5.0 MPa;

sterilizing at 85-95 ℃ for 5-15 min;

cooling to 35-45 ℃.

8. The preparation method of the probiotic-containing yogurt block of claim 3, wherein in the step (5), the mixing time is 20min and the mixing temperature is 30-45 ℃.

9. The preparation method of the probiotic-containing yoghurt block according to claim 3, wherein in the step (6), the temperature in the quick-freezing warehouse is-15 ℃ below zero, and the quick-freezing warehouse is placed for 3-5 hours.

10. The method for preparing the probiotic-containing yogurt block of claim 3, wherein in the step (7), the cold drying condition is: the vacuum degree is 10-30 Pa, and the freeze-drying time is 40-90 min.

Technical Field

The invention belongs to the technical field of dairy products, and particularly relates to a yogurt block containing probiotics and a preparation method thereof.

Background

The probiotics can effectively maintain the microecological balance of the intestinal tract. Researches find that the unbalanced state of intestinal microecology can be adjusted to tend to be balanced and the human health can be recovered and maintained by artificially supplementing active beneficial flora. The probiotics can also secrete certain antigen substances to activate and strengthen the immune system of the intestinal tract; the intestinal tract movement can be promoted, and the digestion is facilitated; inhibiting the growth of putrefying bacteria. However, if a large amount of free water is present, the probiotic bacteria are easily inactivated if the low temperature control is not performed, and the probiotic effect is reduced.

The common low-temperature yoghourt is a milk product which is prepared by taking milk as a raw material, adding a leavening agent and/or beneficial bacteria into the milk after pasteurization, fermenting, and then cooling and filling. The fermentation process of the yoghourt can generate micromolecular peptide and amino acid, and the lactose is utilized by the lactic acid bacteria to generate lactic acid, so that the digestion and absorption of the human body are facilitated. Meanwhile, the low-temperature yoghourt also retains a large amount of immune active substances and the like in the milk. Based on this, more and more consumers consider yoghurt as a good probiotic carrier food for digestive health. However, the common yogurt needs refrigeration, the transportation cost is high, and the shelf life is short. Meanwhile, with the acceleration of life rhythm, people pay more and more attention to daily portable healthy food. Therefore, the development of a real yoghurt substitute which has good mouthfeel, contains all beneficial ingredients after yoghurt fermentation and is convenient to carry and eat is urgently needed.

Disclosure of Invention

The invention aims to solve the technical problems that probiotics are easy to inactivate in low-temperature yogurt products, the number of the probiotics cannot reach the effective value, and the probiotics are inconvenient to carry and the like. A yoghourt block with high probiotic content, long shelf life and similar mouthfeel and nutrition to yoghourt and a processing technology are developed.

In order to achieve the purpose, the invention adopts the following technical scheme:

on one hand, the invention provides a yogurt block containing probiotics, which comprises the following raw materials in percentage by mass: 66.18-78.68% of raw milk, 9.73-11.39% of cane sugar, 2.85-3.38% of maltodextrin, 3.24-3.86% of skim milk powder, 2.05-2.44% of desalted whey milk powder, 1.26-1.49% of edible starch, 0.10-0.12% of pectin, 0.0026-0.0031% of leavening agent, 0-0.033% of essence and water for supplementing to 100%.

Further, the raw milk is one or two of milk and reconstituted milk;

On the other hand, the invention also provides a preparation method of the yogurt block containing the probiotics, which comprises the following steps:

(1) heating the raw milk to 45 ℃, adding part of sucrose, stirring for dissolving, heating to 65 ℃, and homogenizing to obtain feed liquid A;

(2) sterilizing and cooling the feed liquid A obtained in the step (1) to obtain feed liquid B;

(3) inoculating a fermenting agent to the feed liquid B obtained in the step (2), fermenting and cooling to obtain feed liquid C;

(5) mixing the feed liquid D obtained in the step (4) with the feed liquid C obtained in the step (3) to obtain feed liquid E;

(6) pouring the material liquid E obtained in the step (5) into a mould, and placing the mould in a quick freezing warehouse to obtain a freeze-dried block;

(7) and (4) pushing the freeze-dried block obtained in the step (6) into a freeze-drying bin, and freeze-drying and packaging to obtain the freeze-dried block.

Further, in the step (1), the homogenization is a two-stage homogenization, wherein the primary homogenization pressure is 15-19 MPa, and the secondary homogenization pressure is 1.0-5.0 MPa.

Further, in the step (2), the sterilization temperature is 85-95 ℃ and the sterilization time is 5-15 min.

Further, in the step (3), the amount of the starter culture inoculated was 1X10⁶～5×10⁸cfu/ml, fermentation temperature 40 ℃, fermentationThe acidity of fermentation is 65-75 degree T.

Further, in the step (4), mechanical stirring is adopted for mixing, and the stirring time is 40 min;

the homogenizing condition is two-stage homogenizing, the pressure of the first-stage homogenizing is 15-19 MPa, and the pressure of the second-stage homogenizing is 1.0-5.0 MPa;

sterilizing at 85-95 ℃ for 5-15 min;

cooling to 35-45 ℃.

Further, in the step (5), the mixing time is 20min, and the mixing temperature is 30-45 ℃.

Further, in the step (6), the temperature in the quick-freezing warehouse is 15-20 ℃ below zero, and the quick-freezing warehouse is placed for 3-5 hours.

Further, in the step (7), the cold drying condition is as follows: the vacuum degree is 10-30 Pa, and the freeze-drying time is 40-90 min.

The positive progress effects of the invention are as follows:

the yoghourt block is prepared by taking raw milk, milk powder and lactic acid bacteria as raw materials and performing vacuum freeze drying processing after fermentation, effectively solves the problems that the yoghourt needs refrigeration, the transportation cost is high, the quality guarantee period is short and the probiotics are not easy to survive in the yoghourt, and provides the portable healthy probiotic yoghourt block and the processing technology. The probiotic in the yogurt is high in stability, fine and smooth in taste, natural in flavor and extremely high in nutritive value, can be chewed or brewed, and meets the requirements of different consumers. The production process is simple, is suitable for large-scale production, and has strong market demand prospect.

Detailed Description

In order to more clearly illustrate the technical solution of the present invention, the technical solution of the present invention will be further illustrated with reference to the following specific embodiments:

one of the technical schemes provided by the invention is as follows:

the invention provides a yogurt block containing probiotics, which comprises the following raw materials in percentage by mass: 66.18-78.68% of raw milk, 9.73-11.39% of cane sugar, 2.85-3.38% of maltodextrin, 3.24-3.86% of skim milk powder, 2.05-2.44% of desalted whey milk powder, 1.26-1.49% of edible starch, 0.10-0.12% of pectin, 0.0026-0.0031% of leavening agent, 0-0.033% of essence and water for supplementing to 100%.

The raw milk is fresh milk or whole/skimmed milk powder reconstituted milk, preferably fresh milk. The whole milk powder reconstituted milk is prepared by adding 0.12-0.15 kg of whole milk powder into 0.85-0.88L of water for reconstitution.

The leaven is one or more of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus rhamnosus, Lactobacillus plantarum, Lactobacillus casei, Bifidobacterium animalis, and Bifidobacterium lactis.

The second technical scheme provided by the invention is as follows:

a preparation method of a yogurt block containing probiotics comprises the following steps:

(1) heating the raw milk to 45 ℃, adding part of sucrose, stirring for dissolving, heating to 65 ℃, and homogenizing to obtain feed liquid A;

(2) sterilizing and cooling the feed liquid A obtained in the step (1) to obtain feed liquid B;

(3) inoculating a fermenting agent to the feed liquid B obtained in the step (2), fermenting and cooling to obtain feed liquid C;

(5) mixing the feed liquid D obtained in the step (4) with the feed liquid C obtained in the step (3) to obtain feed liquid E;

(6) and (5) pouring the material liquid E obtained in the step (5) into a mould, and placing the mould into a quick freezing warehouse to obtain a freeze-dried block.

(7) And (4) pushing the freeze-dried block obtained in the step (6) into a freeze-drying bin, and freeze-drying and packaging to obtain the freeze-dried block.

In the step (1), the homogenization is a secondary homogenization, the primary homogenization pressure is 15-19 MPa, and the secondary homogenization pressure is 1.0-5.0 MPa. The addition amount of part of cane sugar is 6.9-9.99%.

In the step (2), the sterilization temperature is 85-95 ℃ and the sterilization time is 5-15 min. Preferably 90min and 5 min.

In the step (3), the inoculation amount of the leaven is 1 × 10⁶～5×10⁸cfu/ml, the fermentation temperature is 40 ℃, and the fermentation acidity is 65-75 DEG T.

In the step (4), mechanical stirring is adopted for mixing, and the stirring time is 40 min.

In the step (4), the homogenizing condition is two-stage homogenizing, the pressure of the first-stage homogenizing is 15-19 MPa, and the pressure of the second-stage homogenizing is 1.0-5.0 MPa.

In the step (4), the sterilization temperature is 85-95 ℃ and the sterilization time is 5-15 min.

In the step (4), cooling to 35-45 ℃.

Preferably, in the step (4), the skim milk powder, the desalted whey, the saccharide, the maltodextrin, the desalted whey powder, the skim milk powder, the starch and the pectin are weighed in sequence according to the parts by weight, are mixed and added with water with the same weight in a solid state, and are mechanically stirred for 40min to be uniformly mixed and homogenized for sterilization.

In the step (5), the mixing is mechanical stirring for 20min, and the mixing temperature is 30-45 ℃;

in the step (6), the condition of the cold storage is that the temperature is between 20 ℃ below zero and 15 ℃ below zero in the quick-freezing storage, and the constant temperature is about 3-5 hours.

In the step (7), the preferable freeze-drying condition is that the vacuum degree is 10-30 Pa, and the freeze-drying time is 40-90 min.

The third technical scheme provided by the invention is as follows:

a preparation method of a yogurt block containing probiotics comprises the following steps:

(1) heating raw milk to 45 ℃, adding sucrose, skim milk powder, maltodextrin, desalted whey powder, edible starch and pectin, stirring for dissolving, heating to 65 ℃, and homogenizing to obtain a homogeneous solution;

(2) sterilizing and cooling the homogeneous liquid obtained in the step (1) to obtain a first liquid;

(3) inoculating a fermenting agent to the first feed liquid obtained in the step (2), fermenting, and cooling to obtain fermented milk;

(4) pouring the fermented milk obtained in the step (3) into a mold, and immediately placing the mold in a quick-freezing warehouse to obtain a freeze-dried block;

(5) and (4) pushing the freeze-dried block obtained in the step (4) into a freeze-drying bin, and freeze-drying and packaging to obtain the probiotic-containing yoghurt block.

Specifically, in the step (1), the homogenization is a two-stage homogenization, the primary homogenization pressure is 15-19 MPa, and the secondary homogenization pressure is 1.0-5.0 MPa.

In the step (2), the sterilization temperature is 85-95 ℃ and the sterilization time is 5-15 min.

In the step (3), the inoculation amount of the leaven is 1 × 10⁶～5×10⁸cfu/ml, the fermentation temperature is 40 ℃, and the fermentation acidity is 65-75 DEG T.

In the step (4), the condition of the cold storage is that the temperature is between 20 ℃ below zero and 15 ℃ below zero in the quick-freezing storage, and the constant temperature is about 3-5 hours.

In the step (5), the preferable freeze-drying condition is that the vacuum degree is 10-30 Pa, and the freeze-drying time is 40-90 min.

It should be noted that, the yogurt block containing probiotics of the present application can be prepared by using the second or third technical scheme.

Compared with the prior art, the invention has the advantages that:

The reagents and starting materials used in the present invention are commercially available.

On the basis of the common knowledge in the field, the preferred conditions can be combined randomly to obtain the preferred embodiments of the invention. On the basis of the common knowledge in the field, the above preferred conditions can be combined randomly to obtain the preferred embodiments of the invention. On the basis of the common knowledge in the field, the preferred conditions can be combined randomly to obtain the preferred embodiments of the invention.

The invention is further illustrated by the following examples, which are not intended to limit the scope of the invention. The experimental methods without specifying specific conditions in the following examples were selected according to the conventional methods and conditions, or according to the commercial instructions.

In the following examples, the reagents and materials used are all conventionally commercially available, unless otherwise specified.

Example 1

1. Raw material formula (see table 1):

table 1 raw material recipe of example 1

2. The yogurt block is prepared by adopting the technical scheme II, and the method comprises the following steps:

(1) restoring whole milk powder restored milk to 1000ml, heating to 45 ℃, adding sucrose, edible starch and pectin, and stirring for 30min under heat preservation to obtain base material restored milk;

(2) and (2) carrying out secondary homogenization on the base material reconstituted milk obtained in the step (1), wherein the primary homogenization pressure is 18MPa, the secondary homogenization pressure is 5MPa, and the temperature is 60 ℃. Sterilizing the homogenized reconstituted milk at 90 deg.C for 5 min. Cooling the sterilized reconstituted milk to 40 ℃ for later use;

(3) simultaneously adding leavening agents (streptococcus thermophilus and lactobacillus acidophilus) into the cooled feed liquid obtained in the step (2), and stirring for 15min in a fermentation tank to uniformly disperse strains into the material; fermenting at 40 deg.C for 4h until the acidity of the material reaches 70 ° T, cooling to 4 deg.C, and terminating fermentation;

(4) dissolving sucrose, skimmed milk powder, maltodextrin, desalted whey powder and edible starch in raw and auxiliary materials in the formula in water with the same weight, keeping the temperature and stirring for 30min, homogenizing (the primary homogenizing pressure is 18MPa, the secondary homogenizing pressure is 5MPa, and the temperature is 60 ℃), sterilizing (the temperature is 85 ℃, sterilizing for 15min) and cooling (to 40 ℃) to obtain a feed liquid 2;

(5) and (3) mixing the feed liquid 2 obtained in the step (4) with the fermentation liquid obtained in the step (3), and stirring for 20min at the temperature of 40 ℃ to obtain the feed liquid 3. Thus obtaining the product of the embodiment.

(6) And (3) pouring the material liquid 3 obtained in the step (5) into a mould, immediately placing the mould into a quick freezing warehouse at the temperature of minus 20 ℃ to minus 15 ℃, and keeping the temperature for about 3-5 hours to obtain a freeze-dried block.

(7) And (4) pushing the freeze-dried block obtained in the step (6) into a freeze-drying bin, starting refrigeration equipment and vacuum heating equipment, setting the vacuum degree to be 10Pa, freeze-drying for 50min, and freeze-drying and packaging to obtain the probiotic-containing yoghurt block.

Example 1 probiotic yogurt nuggets 12.3% protein and 8.5% fat. Mixed probiotic content 1.5x10⁹cfu/g, smooth stool surface and uniform milky color. Natural taste and no peculiar smell.

Example 2

1. Raw material formula (see table 2):

table 2 raw material recipe of example 2

2. The yogurt block is prepared by adopting the method of the third technical scheme, and the preparation method comprises the following steps:

(1) heating whole milk powder reconstituted milk to 45 deg.C, adding sucrose, skimmed milk powder, maltodextrin, desalted whey powder and edible starch, stirring for 30min under heat preservation to obtain base milk;

(2) and (2) carrying out secondary homogenization on the base milk obtained in the step (1), wherein the primary homogenization pressure is 19MPa, the secondary homogenization pressure is 1MPa, and the homogenization temperature is 60 ℃. And (4) sterilizing the homogenized base material milk for 15min at 85 ℃. Cooling the sterilized base milk to 40 ℃ for later use;

(3) simultaneously adding leavening agents (streptococcus thermophilus and lactobacillus acidophilus) into the cooled feed liquid obtained in the step (2), and stirring for 15 minutes in a fermentation tank to uniformly disperse strains into the material; fermenting at 40 deg.C for 4 hr until the acidity of the material reaches 70 ° T, cooling to 4 deg.C, and terminating fermentation;

(4) pouring the fermentation liquor obtained in the step (3) into a mould, immediately placing the mould in a quick-freezing warehouse at the temperature of minus 20 ℃ to minus 15 ℃, and keeping the temperature constant for about 3-5 hours to obtain a freeze-dried block;

(5) pushing the freeze-drying block obtained in the step (6) into a freeze-drying bin, starting refrigeration equipment and vacuum heating equipment, setting the vacuum degree to be 10Pa, freeze-drying for 50min, and freeze-drying and packaging to obtain the product of the embodiment 2.

Example 2 probiotic yogurt nuggets 13.0% protein and 9.1% fat. Probiotic content 7.8x10⁸cfu/g, smooth stool surface and uniform milky color. Natural taste and no peculiar smell.

Example 3

1. Raw material formula (see table 3):

table 3 raw material recipe of example 3

2. The method of the second technical scheme is adopted to prepare the yogurt block, and the steps are as follows:

(1) heating milk to 45 deg.C, adding sucrose, stirring for 30min to obtain base milk;

(2) and (2) carrying out secondary homogenization on the base material reconstituted milk obtained in the step (1), wherein the primary homogenization pressure is 15MPa, the secondary homogenization pressure is 5MPa, and the temperature is 60 ℃. Sterilizing homogenized reconstituted milk at 85 deg.C for 15 min. Cooling the sterilized reconstituted milk to 40 ℃ for later use;

(3) simultaneously adding a leaven (lactobacillus acidophilus and streptococcus thermophilus) and cane sugar into the cooled feed liquid obtained in the step (2), and stirring for 15min in a fermentation tank to uniformly disperse strains into the material; fermenting at 40 deg.C until the acidity of the material reaches 65 ° T, cooling to 4 deg.C, and terminating fermentation;

(4) dissolving sucrose, skimmed milk powder, maltodextrin, desalted whey powder and edible starch in raw and auxiliary materials in the formula in water with the same weight, keeping the temperature and stirring for 30min, homogenizing (the primary homogenizing pressure is 15MPa, the secondary homogenizing pressure is 5MPa, and the temperature is 60 ℃), sterilizing (the temperature is 85 ℃, sterilizing for 15min) and cooling (to 40 ℃) to obtain a feed liquid 2;

(6) pouring the material liquid 3 obtained in the step (5) into a mould, immediately placing the mould in a quick-freezing warehouse at the temperature of minus 20 ℃ to minus 15 ℃, and keeping the temperature constant for about 3-5 hours to obtain a freeze-dried block;

(7) and (4) pushing the freeze-dried block obtained in the step (6) into a freeze-drying bin, starting refrigeration equipment and vacuum heating equipment, setting the vacuum degree to be 10Pa, freeze-drying for 50min, and freeze-drying and packaging to obtain the probiotic-containing yoghurt block.

Example 3 probiotic yogurt nuggets have a protein content of 11.8% and a fat content of 8.4%. Mixed probiotic content 1.1x10⁹cfu/g, smooth stool surface and uniform milky color. Natural taste and no peculiar smell.

Example 4

1. Raw material formula (see table 4):

table 4 raw material recipe of example 4

2. The method adopting the third technical scheme is adopted to prepare the yogurt block, and the steps are as follows:

(1) heating milk to 45 deg.C, adding sucrose, skimmed milk powder, maltodextrin, desalted whey powder, and edible starch, stirring for 30min to obtain base milk;

(2) and (2) carrying out secondary homogenization on the base milk obtained in the step (1), wherein the primary homogenization pressure is 18MPa, the secondary homogenization pressure is 2MPa, and the homogenization temperature is 60 ℃. And (4) sterilizing the homogenized base material milk for 5min at 95 ℃. Cooling the sterilized base milk to 40 ℃ for later use;

(3) simultaneously adding leavening agents (streptococcus thermophilus and lactobacillus acidophilus) into the cooled feed liquid obtained in the step (2), and stirring for 15 minutes in a fermentation tank to uniformly disperse strains into the material; fermenting at 40 deg.C until the acidity of the material reaches 75 ° T, cooling to 4 deg.C, and terminating fermentation;

Example 4 probiotic yogurt nuggets 12.3% protein and 9.0% fat. Mixed probiotic content 6.5x10⁸cfu/g, smooth stool surface and uniform milky color. Natural taste and no peculiar smell.

Example 5

1. Raw material formulation (see table 5):

table 5 raw material recipe for example 5

2. The method of the second technical scheme is adopted to prepare the yogurt block, and the steps are as follows:

(1) restoring 1000ml of the raw material whole milk powder, heating to 45 ℃, adding sucrose, edible starch and pectin, and stirring for 30min under heat preservation to obtain base material restored milk;

(2) and (2) carrying out secondary homogenization on the base material reconstituted milk obtained in the step (1), wherein the primary homogenization pressure is 18MPa, the secondary homogenization pressure is 5MPa, and the temperature is 60 ℃. Sterilizing the homogenized reconstituted milk at 90 deg.C for 10 min. Cooling the sterilized reconstituted milk to 40 ℃ for later use;

Example 5 probiotic yogurt nuggets 12.1% protein and 8.6% fat. Mixed probiotic content 1.6x10⁹cfu/g, smooth stool surface and uniform milky color. Natural taste and no peculiar smell.

Example 6

1. Raw material formulation (see table 6):

table 6 raw material recipe of example 6

2. The method adopting the third technical scheme is adopted to prepare the yogurt block, and the steps are as follows:

(2) and (2) carrying out secondary homogenization on the base material reconstituted milk obtained in the step (1), wherein the primary homogenization pressure is 18MPa, the secondary homogenization pressure is 5MPa, and the temperature is 60 ℃. Sterilizing the homogenized reconstituted milk at 90 deg.C for 10 min. Cooling the sterilized reconstituted milk to 40 ℃ for later use;

Example 6 probiotic yogurt nuggets 12.8% protein and 9.0% fat. Probiotic content 7.0x10⁸cfu/g, smooth stool surface and uniform milky color. Natural taste and no peculiar smell.

Comparative example 1

The step (4) of the embodiment 1 is changed into the step of directly adding the auxiliary materials in the formula into the fermented milk, and stirring and homogenizing. Otherwise, the same procedure as in example 1 was repeated.

Comparative example 2

Example 3 steps (4) and (5) were removed. Namely, the raw materials and auxiliary materials of the formula are not added, and the rest is consistent with that of the embodiment 3.

Comparative example 3

Sensory evaluation was performed directly from the commercial yogurt block containing probiotics, and examples 1-4 and comparative examples 1-3 were subjected to sensory evaluation. The sensory evaluation method was conducted by 15 sensory evaluators for the above samples in a blind manner (random sample numbers) and the evaluation criteria are shown in Table 7. The specific evaluation results are shown in table 8.

TABLE 7 sensory evaluation criteria

Scoring item	Scoring criteria	Scoring
			Tissue of	Uniform structure, no large holes, no powder particles falling off	10-25
Taste of the product	Has smooth and fine taste and is not sticky to teeth	10-25
			Flavor (I) and flavor (II)	The yoghourt has natural flavor and no peculiar smell	10-25
Sour taste	Soft and natural sour taste	10-25

TABLE 8 sensory evaluation results

Item	Color	Taste of the product	Flavor (I) and flavor (II)	Sour taste	Number of viable bacteria
						Example 1	22.5	21.3	23.5	23.7	1.5x10⁹
Example 2	23.0	21.6	23.1	23.3	7.8x10⁸
						Example 3	23.2	22.1	22.7	23.5	1.1x10⁹
Example 4	22.6	21.5	22.5	23.1	6.5x10⁸
						Example 5	23.1	21.4	22.3	22.2	1.6x10⁹
Example 6	23.5	20.6	22.2	23.2	7.0x10⁸
						Comparative example 1	20.7	18.3	17.4	22.1	--
Comparative example 2	22.0	20.1	19.2	21.9	--
						Comparative example 3	22.4	21.2	21.3	21.3	1.6x10⁸

As can be seen from the data in table 8, the mouthfeel and flavor sensory scores of examples 1-6 were higher and more acceptable. In contrast to commercial example 3, examples 1-6 have overall better organoleptic properties and higher probiotic counts.

The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

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Yogurt block containing probiotics and preparation method thereof

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