Lactose-free normal-temperature yoghourt and preparation method thereof
阅读说明：本技术 一种无乳糖常温酸奶及其制备方法 (Lactose-free normal-temperature yoghourt and preparation method thereof ) 是由 孙颜君 苏米亚 徐致远 刘振民 于 2020-12-30 设计创作，主要内容包括：本发明公开了一种无乳糖常温酸奶,该常温酸奶包括以下质量百分比的原料：原料乳88.171～91.207％、果胶0.08～0.12％、琼脂0.1～0.15％、淀粉8～10％、发酵剂0.003～0.009％、白砂糖0.1～0.5％、食用香精0～0.1％、乳蛋白0.5～0.9％和结冷胶0.01～0.05％。该常温酸奶的制备方法包括：(1)将原料乳预热后脱脂,冷却,得到脱脂乳；(2)将步骤(1)中的脱脂乳预热,添加白砂糖和乳蛋白进行化料、均质、杀菌、冷却,得到料液A；(3)步骤(2)得到物料A预热后,加入果胶、琼脂、结冷胶、淀粉化料,均质,杀菌并冷却,再添加发酵剂、食用香精进行发酵、破乳,得到料液B；(4)将步骤(3)中的料液B杀菌后冷却,无菌灌装,即得。本发明的常温酸奶不含乳糖,适合乳糖不耐受的群里食用,且口感和风味独特、营养丰富。(The invention discloses lactose-free normal-temperature yoghourt which comprises the following raw materials in percentage by mass: 88.171-91.207% of raw milk, 0.08-0.12% of pectin, 0.1-0.15% of agar, 8-10% of starch, 0.003-0.009% of leavening agent, 0.1-0.5% of white granulated sugar, 0-0.1% of edible essence, 0.5-0.9% of lactoprotein and 0.01-0.05% of gellan gum. The preparation method of the normal-temperature yoghourt comprises the following steps: (1) preheating raw milk, degreasing, and cooling to obtain skim milk; (2) preheating the skim milk obtained in the step (1), adding white granulated sugar and lactoprotein for material melting, homogenizing, sterilizing and cooling to obtain a feed liquid A; (3) preheating the material A obtained in the step (2), adding pectin, agar, gellan gum and starch material, homogenizing, sterilizing and cooling, adding a leavening agent and edible essence, fermenting, and demulsifying to obtain a feed liquid B; (4) and (4) sterilizing the feed liquid B in the step (3), cooling, and aseptically filling to obtain the feed liquid B. The normal-temperature yoghourt does not contain lactose, is suitable for being eaten by lactose intolerant groups, and has unique taste and flavor and rich nutrition.)
1. The lactose-free normal-temperature yoghourt is characterized by comprising the following raw materials in percentage by mass: 88.171-91.207% of raw milk, 0.08-0.12% of pectin, 0.1-0.15% of agar, 8-10% of starch, 0.003-0.009% of leavening agent, 0.1-0.5% of white granulated sugar, 0-0.1% of edible essence, 0.5-0.9% of lactoprotein and 0.01-0.05% of gellan gum.
2. The lactose-free ambient yoghurt as claimed in claim 1, wherein the pectin is low-fat pectin from citrus or apple;
the source of the starch is one or more of corn starch, waxy corn starch, tapioca starch, or potato starch.
3. The lactose-free ambient yoghurt of claim 1, wherein the milk protein is one or more of whey protein concentrate/isolate, casein protein concentrate/isolate and milk protein concentrate/isolate.
4. A method for preparing lactose-free room temperature yoghurt as claimed in any one of claims 1 to 3, which comprises the following steps:
(1) preheating raw milk, degreasing, and cooling to obtain skim milk;
(2) preheating the skim milk obtained in the step (1), adding white granulated sugar and lactoprotein for material melting, homogenizing, sterilizing and cooling to obtain a feed liquid A;
(3) preheating the material A obtained in the step (2), adding pectin, agar, gellan gum and starch material, homogenizing, sterilizing and cooling, adding a leavening agent and edible essence, fermenting, and demulsifying to obtain a feed liquid B;
(4) and (4) sterilizing the feed liquid B in the step (3), cooling, and aseptically filling to obtain the feed liquid B.
5. The preparation method of the lactose-free normal-temperature yoghourt according to claim 4, wherein in the step (1), the preheating temperature of the raw milk is 50-60 ℃; the fat content in the skim milk is 0.5-1.65%, and the skim milk is cooled to below 10 ℃.
6. The preparation method of the lactose-free normal-temperature yoghurt as claimed in claim 4, wherein in the step (2), the skim milk is preheated to 40-45 ℃.
7. The preparation method of the lactose-free normal-temperature yoghourt according to claim 4, wherein in the step (2), the material melting temperature is 40-45 ℃; the homogenizing temperature is 50-65 ℃, the homogenizing is a secondary homogenizing, the pressure of the primary homogenizing is 150-250 bar, and the pressure of the secondary homogenizing is 50-80 bar; tubular sterilization is adopted for sterilization, the sterilization temperature is 130-135 ℃, and the sterilization time is 3-5 s; cooling to below 10 ℃.
8. The preparation method of the lactose-free room-temperature yogurt as claimed in claim 4, wherein in the step (3), the preheating temperature is 50-60 ℃, the melting time is 10-15 min, the heating is continued to 60-65 ℃ for homogenization, the homogenization temperature is 60-65 ℃, the homogenization is a secondary homogenization, the pressure of the primary homogenization is 150-250 bar, and the pressure of the secondary homogenization is 50-80 bar.
9. The preparation method of the lactose-free normal-temperature yoghourt according to claim 4, wherein the sterilization in the step (3) is tubular sterilization, the sterilization temperature is 90-95 ℃, the sterilization time is 3-7 min, the cooling is carried out to 42-45 ℃, the fermentation time is 8-14 h, and the final acidity of the fermentation is 70-90 degrees T.
10. The preparation method of the lactose-free room-temperature yogurt according to claim 4, wherein in the step (4), the sterilization temperature is 70-80 ℃, and the sterilization time is 10-40 s; and cooling to 25-30 ℃ after sterilization.
Technical Field
The invention belongs to the technical field of fermented foods, and particularly relates to lactose-free normal-temperature yogurt and a preparation method thereof.
Background
The milk and its products contain all the nutrients necessary for human body, including milk protein, milk fat, lactose, minerals, vitamins, nucleosides, nucleotides, growth factors, etc. Dairy products have become an important component of the consumer's nutritional diet, especially pure milk products. Lactose intolerance is non-infectious diarrhea, also known as lactase deficiency, caused by the fact that lactase is poorly secreted and cannot completely digest and decompose lactose in breast milk or cow's milk. The proportion of 'lactose intolerance' symptoms of Asian consumer groups is high, the consumers can select fermented dairy products, but only 20-30% of lactose in the fermented dairy products is utilized by a leavening agent, 70-80% of lactose remains, and lactose-sensitive people still have adverse reactions after eating the fermented dairy products. Meanwhile, the nutrient absorption of the fermented milk is greatly reduced for lactose intolerant patients without symptoms.
Aiming at the problem, dairy products without lactose are developed by various large dairy enterprises and are mainly realized by lactase hydrolysis. Such as 'comfort' sterilized milk of Ili group and 'you shu' sterilized milk of Guangming milk industry GmbH, Guangming '0 lactose' Youbei pasteurized milk and Guangming low temperature base 0 lactose yogurt. At present, no 0 lactose normal-temperature yoghourt is available on the market, and because the normal-temperature yoghourt processing technology is more complicated than pure milk, low-temperature fermented milk and the like, if the lactase hydrolysis technology is adopted, the working procedures can be further increased, the production efficiency is greatly reduced, and more processing working procedures are not beneficial to the quality and production control in industrial production.
Disclosure of Invention
The invention aims to solve the technical problems that no normal-temperature yoghurt type dairy product declared as '0 lactose' exists at present, and the lactose type dairy products 0 in the existing market all adopt a lactase hydrolysis process, have complex procedures, have high requirements on industrial processing control and the like, and through a large number of experiments, strains with strong lactose hydrolysis capacity in the yoghurt fermentation process are innovatively screened out. By optimizing the formula and the process, the prepared normal-temperature yoghourt product can meet the national standard requirement of 0 lactose (lactose is less than or equal to 0.5g/100ml or g), and the yoghourt has better mouthfeel and sweetness. The preparation method is simple and can be used for industrial production.
On one hand, the invention provides lactose-free normal-temperature yoghourt which comprises the following raw materials in percentage by mass: 88.171-91.207% of raw milk, 0.08-0.12% of pectin, 0.1-0.15% of agar, 8-10% of starch, 0.003-0.009% of leavening agent, 0.1-0.5% of white granulated sugar, 0-0.1% of edible essence, 0.5-0.9% of lactoprotein and 0.01-0.05% of gellan gum.
Further, the pectin is low-fat pectin prepared from Mandarin orange or fructus Mali Pumilae;
the source of the starch is one or more of corn starch, waxy corn starch, tapioca starch, or potato starch.
Further, the milk protein is one or more of whey protein concentrate/isolate, casein protein concentrate/isolate and cow milk protein concentrate/isolate.
On the other hand, the invention also provides a preparation method of the lactose-free normal-temperature yoghourt, which comprises the following steps:
(1) preheating raw milk, degreasing, and cooling to obtain skim milk;
(2) preheating the skim milk obtained in the step (1), adding white granulated sugar and lactoprotein for material melting, homogenizing, sterilizing and cooling to obtain a feed liquid A;
(3) preheating the material A obtained in the step (2), adding pectin, agar, gellan gum and starch material, homogenizing, sterilizing and cooling, adding a leavening agent and edible essence, fermenting, and demulsifying to obtain a feed liquid B;
(4) and (4) sterilizing the feed liquid B in the step (3), cooling, and aseptically filling to obtain the feed liquid B.
Further, in the step (1), the preheating temperature of the raw milk is 50-60 ℃; the fat content in the skim milk is 0.5-1.65%, and the skim milk is cooled to below 10 ℃.
Further, in the step (2), the skim milk is preheated to 40-45 ℃.
Further, in the step (2), the material melting temperature is 40-45 ℃; the homogenizing temperature is 50-65 ℃, the homogenizing is a secondary homogenizing, the pressure of the primary homogenizing is 150-250 bar, and the pressure of the secondary homogenizing is 50-80 bar; tubular sterilization is adopted for sterilization, the sterilization temperature is 130-135 ℃, and the sterilization time is 3-5 s; cooling to below 10 ℃.
Further, in the step (3), the preheating temperature is 50-60 ℃, the material melting time is 10-15 min, the material is continuously heated to 60-65 ℃ for homogenization, the homogenization temperature is 60-65 ℃, the homogenization is a secondary homogenization, the pressure of the primary homogenization is 150-250 bar, and the pressure of the secondary homogenization is 50-80 bar.
Further, the sterilization in the step (3) is tubular sterilization, the sterilization temperature is 90-95 ℃, the sterilization time is 3-7 min, the sterilization temperature is 42-45 ℃, the fermentation time is 8-14 h, and the final acidity of the fermentation is 70-90 DEG T.
Further, in the step (4), the sterilization temperature is 70-80 ℃, and the sterilization time is 10-40 s; and cooling to 25-30 ℃ after sterilization.
The positive progress effects of the invention are as follows:
1. through a large amount of strain screening, a natural strain fermentation process is adopted for the first time to prepare the lactose-free normal-temperature yoghourt product, and the prepared yoghourt has unique taste and flavor and rich nutrition;
2. by further optimizing and upgrading the normal-temperature yoghourt fermentation formula and process, the method is convenient for industrial production, and provides more healthy new choices for consumers.
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 lactose-free normal-temperature yoghourt which comprises the following raw materials in percentage by mass: 88.171-91.207% of raw milk, 0.08-0.12% of pectin, 0.1-0.15% of agar, 8-10% of starch, 0.003-0.009% of leavening agent, 0.1-0.5% of white granulated sugar, 0-0.1% of edible essence, 0.5-0.9% of lactoprotein and 0.01-0.05% of gellan gum.
Specifically, the pectin is low-fat pectin prepared from Mandarin orange or fructus Mali Pumilae;
the source of the starch is one or more of corn starch, waxy corn starch, tapioca starch, or potato starch.
Specifically, the milk protein is one or more of whey protein concentrate/isolate, casein protein concentrate/isolate and cow milk protein concentrate/isolate, and the protein content should be more than or equal to 80%.
The second technical scheme provided by the invention is as follows:
a preparation method of lactose-free normal-temperature yoghourt comprises the following steps:
(1) preheating raw milk, degreasing, and cooling to obtain skim milk;
(2) preheating the skim milk obtained in the step (1), adding white granulated sugar and lactoprotein for material melting, homogenizing, sterilizing and cooling to obtain a feed liquid A;
(3) preheating the material A obtained in the step (2), adding pectin, agar, gellan gum and starch material, homogenizing, sterilizing and cooling, adding a leavening agent and edible essence, fermenting, and demulsifying to obtain a feed liquid B;
(4) and (4) sterilizing the feed liquid B in the step (3), cooling, and aseptically filling to obtain the feed liquid B.
Specifically, in the step (1), the preheating temperature of the raw milk is 50-60 ℃; the fat content in the skim milk is 0.5-1.65%, and the skim milk is cooled to below 10 ℃.
In the step (2), the skim milk is preheated to 40-45 ℃.
In the step (2), the material melting temperature is 40-45 ℃; the homogenizing temperature is 50-65 ℃, the homogenizing is a secondary homogenizing, the pressure of the primary homogenizing is 150-250 bar, and the pressure of the secondary homogenizing is 50-80 bar; tubular sterilization is adopted for sterilization, the sterilization temperature is 130-135 ℃, and the sterilization time is 3-5 s; cooling to below 10 ℃.
In the step (3), the preheating temperature is 50-60 ℃, the material melting time is 10-15 min, the material is continuously heated to 60-65 ℃ for homogenization, the homogenization temperature is 60-65 ℃, the homogenization is a secondary homogenization, the pressure of the primary homogenization is 150-250 bar, and the pressure of the secondary homogenization is 50-80 bar.
And (3) performing tubular sterilization, wherein the sterilization temperature is 90-95 ℃, the sterilization time is 3-7 min, the sterilization is performed, the cooling is performed to 42-45 ℃, the fermentation time is 8-14 h, and the final acidity of the fermentation is 70-90 DEG T.
In the step (4), a plate heat exchanger is adopted for sterilization, the sterilization temperature is 70-80 ℃, and the sterilization time is 10-40 s; and (5) sterilizing, cooling to 25-30 ℃, and filling.
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.
The performance indexes of the raw materials meet the requirements of relevant quality standards. Other materials and equipment not specifically described are commercially available.
The raw materials adopted in the embodiment of the invention are commonly used and available in dairy products, wherein the leaven is a commercial selling strain of Korea Henshen (Beijing) trade Limited company, the model is sweet Y-1, and the main strain is streptococcus thermophilus.
Example 1
(1) Preheating the antibiotic-free milk to 50 ℃, and separating fat to obtain skim milk, wherein the fat content of the skim milk is 1.65%;
(2) preheating the skim milk obtained in the step (1) to 40 ℃, adding 0.1% of white granulated sugar and 0.5% of milk protein concentrate, circularly dissolving for 15min, and continuously heating to 50 ℃ for secondary homogenization, wherein the pressures are 150bar and 50bar respectively; sterilizing the homogenized material in a tubular mode, preserving heat for 5s at the temperature of 130 ℃, and cooling to the temperature of less than 10 ℃ for later use to obtain a material a;
(3) preheating the material a obtained in the step (2) to 50 ℃, adding the rest ingredients except white granulated sugar and protein powder (added in the step 2), a leavening agent and food essence (added on line after sterilization at 90 ℃/3 min) in the following table 1, circularly melting the materials for 15min, continuously heating to 60 ℃, carrying out two-stage homogenization at 150bar/50bar, heating to 90 ℃, carrying out tubular sterilization for 3min, cooling to 42 ℃, and fermenting for 12h until the titration acidity reaches 70 DEG T;
table 1 formulation ingredients of example 1
Batching table
The addition amount of
Skimmed milk
91.207
Pectin
0.080
Agar-agar
0.100
Gellan gum
0.010
Starch
8.000
Leaven
0.003
White granulated sugar
0.100
Essence
0.000
Milk protein concentrate
0.500
Total up to
100.000
(4) Demulsifying the fermented milk obtained in the step (3) by a forward moving pump, sterilizing at 70 ℃ for 40s by a plate type sterilizer, cooling to 25 ℃, and filling with the filling viscosity of 250 cp.
The normal-temperature yoghourt prepared by the steps has the protein content of 3.410%, the fat content of 1.505% and the total carbohydrate content of 12.199% (wherein the lactose content is 0.25%, the glucose content is 4.75%, and the sucrose content cannot be detected), the viscosity is recovered to 279cp after the yoghourt is placed for 3 days, the viscosity of the yoghourt does not change obviously after the yoghourt is stored for 6 months at normal temperature, and the yoghourt does not have the undesirable texture change of whey separation and layering.
Example 2
(1) Preheating raw milk to 55 ℃, and separating fat to obtain skim milk, wherein the fat content of the skim milk is 1.65%;
(2) preheating the skim milk obtained in the step (1) to 42 ℃, adding 0.5% of white granulated sugar and 0.9% of milk protein concentrate, circularly dissolving for 12min, and continuously heating to 60 ℃ for secondary homogenization, wherein the pressures are 200bar and 60bar respectively; sterilizing the homogenized material in a tubular mode, preserving heat for 4s at 132 ℃, and cooling to be lower than 10 ℃ for later use to obtain a material a;
(3) preheating the material a obtained in the step (2) to 55 ℃, adding the rest ingredients except the white granulated sugar and the albumen powder (added in the step 2), the leavening agent and the food essence (added on line after sterilizing at 93 ℃/5 min) in the following table 2, circularly melting the materials for 12min, continuously heating to 65 ℃, carrying out secondary homogenization at 200bar/60bar, heating to 93 ℃, carrying out tubular sterilization for 5min, cooling to 43 ℃, and fermenting for 8h until the titration acidity reaches 80 DEG T.
Table 2 formulation ingredients of example 2
Batching table
The addition amount of
Skimmed milk
88.171
Pectin
0.120
Agar-agar
0.150
Gellan gum
0.050
Starch
10.000
Leaven
0.009
White granulated sugar
0.500
Essence
0.100
Milk protein concentrate
0.900
Total up to
100.000
(4) Demulsifying the fermented milk obtained in the step (3) by a forward moving pump, sterilizing for 28s at 75 ℃ by a plate type sterilizer, cooling to 27 ℃, and filling with the filling viscosity of 350 cp.
The normal-temperature yoghourt prepared by the steps has the protein content of 3.630%, the fat content of 0.511% and the total carbohydrate content of 14.443% (wherein the lactose content is 0.38%, the glucose content is 4.62%, and the sucrose content cannot be detected), the viscosity of the yoghourt is recovered to 359cp after the yoghourt is placed for 3 days, the viscosity of the yoghourt does not change obviously after the yoghourt is stored for 9 months at normal temperature, and the yoghourt does not have the undesirable texture change of whey separation and layering.
Example 3
(1) Preheating raw milk to 60 ℃, and separating fat to obtain skim milk, wherein the fat content of the skim milk is 0.50%;
(2) preheating the skim milk obtained in the step (1) to 45 ℃, adding 0.3% of white granulated sugar and 0.7% of milk protein concentrate, circularly dissolving for 10min, and continuously heating to 65 ℃ for secondary homogenization, wherein the pressures are 250bar and 80bar respectively; sterilizing the homogenized material in a tubular mode, preserving heat at 135 ℃ for 3s, and cooling to less than 10 ℃ for later use to obtain a material a;
(3) preheating the material a obtained in the step (2) to 60 ℃, adding the rest ingredients except white granulated sugar and protein powder (added in the step 2), a leavening agent and food essence (added on line after sterilization at 95 ℃/7 min) in the following table 3, circularly melting the materials for 10min, continuously heating to 62 ℃, carrying out secondary homogenization at 250bar/80bar, heating to 95 ℃, carrying out tubular sterilization for 7min, cooling to 45 ℃, and fermenting for 14h until the titration acidity reaches 90 DEG T;
table 3 formulation ingredients for example 3
Batching table
The addition amount of
Skimmed milk
90.314
Pectin
0.100
Agar-agar
0.130
Gellan gum
0.030
Starch
9.000
Leaven
0.006
White granulated sugar
0.300
Essence
0.050
Milk protein concentrate
0.0700
Total up to
100.000
(4) Demulsifying the fermented milk obtained in the step (3) by a forward moving pump, sterilizing for 10s at 80 ℃ by a plate type sterilizer, cooling to 30 ℃, and filling with the filling viscosity of 300 cp.
In the normal-temperature yoghourt prepared by adopting the steps, the protein content is 3.52%, the fat content is 0.897%, the total carbohydrate content is 13.321% (wherein the lactose content is 0.29%, the glucose content is 4.71%, and the sucrose content cannot be detected), the viscosity is recovered to 315cp after standing for 3d, and the product viscosity has no obvious change after being stored for 8 months at normal temperature, and no adverse texture change of whey precipitation and delamination exists.
Comparison ofExample 1
As in example 1, except that step (2) was omitted, the white granulated sugar and milk protein concentrate were added together with the stabilizer in step (3), and then the sucrose content was 0.08% and the lactose content was 3.15% after the fermentation was completed.
Comparative example 2
In the same way as example 2, only white granulated sugar is not added in the step 2, the addition amount of skim milk is adjusted to 88.671%, the product titer acidity is 59 ° T after fermenting at 43 ℃ for 8h, wherein the lactose content is 3.825%, the titer acidity reaches 70 ° T after continuing fermenting for 17h, and the lactose content is 3.645%.
Comparative example 3
In the same way as example 3, only the addition amount of the milk protein fortifier is reduced to 0.1%, after the raw milk is degreased, the fat content of the degreased milk is 2.0%, the protein content of the product is 3.059%, the fat content is 1.806%, the titrated acidity is 52 DEG T after the raw milk is fermented for 14h at 45 ℃, and the lactose content is 3.732%; after fermenting for 18h, the titrated acidity reaches 70 degrees T, and the lactose content is 3.527 percent.
Comparative example 4
Yogurt was prepared as in example 2 of patent CN 107136214A, except that AIBIS 4.01SWEET was replaced by SWEET Y-1 in the invention, and 0.003% AIBI LbS Golden Time 22.44 (including Lactobacillus bulgaricus and Streptococcus thermophilus) and 0.0005% L.casein 431 were added to the starter, and the product acidity after fermentation at 44 ℃ for 6h was 77 ° T, and the resulting low temperature yogurt product had a protein content of 2.67%, a fat content of 3.01%, and a lactose content of 3.287%, which did not meet the declaration of the national standard for lactose-free content of 0.5g/100ml or g.