阅读说明：本技术 椰子酸奶及其制备方法 (Coconut yogurt and preparation method thereof ) 是由 田彦杰 程炟 汤坚 单忆萌 赵伟华 于 2020-12-16 设计创作，主要内容包括：本发明公开了一种椰子酸奶及其制备方法,涉及食品加工技术领域,按重量百分比计,制备原料包括超细冷冻椰浆20％-25％,白砂糖6％-7％,复配增稠剂1.8％-2.5％,菌种0.0005％-0.001％以及余量的纯净水。本发明制得的椰子酸奶质构好,椰香味浓厚、酸甜可口、口感丰富、稳定性好,同时其蛋白质利用率高,不易出现析水、组织状态变差等问题。另外,本发明提供的椰子酸奶制备方法,对冷冻椰浆进行发酵处理,操作简单,且有利于椰子酸奶的短期储存、保鲜。(The invention discloses coconut yoghourt and a preparation method thereof, relating to the technical field of food processing, wherein the preparation raw materials comprise, by weight, 20% -25% of ultrafine frozen coconut milk, 6% -7% of white granulated sugar, 1.8% -2.5% of compound thickening agent, 0.0005% -0.001% of strain and the balance of purified water. The coconut yogurt prepared by the method has good texture, strong coconut flavor, sweet and sour taste, rich mouthfeel, good stability, high protein utilization rate, and difficult problems of water precipitation, poor tissue state and the like. In addition, the preparation method of the coconut yoghourt provided by the invention is used for fermenting the frozen coconut milk, is simple to operate and is beneficial to short-term storage and fresh keeping of the coconut yoghourt.)

1. The coconut yoghourt is characterized by comprising, by weight, 20% -25% of ultrafine frozen coconut milk, 6% -7% of white granulated sugar, 1.8% -2.5% of a compound thickener, 0.0005% -0.001% of a strain and the balance of purified water.

2. The coconut yogurt as claimed in claim 1, wherein the raw materials for preparation comprise, by weight, 21% -24% of ultra-fine frozen coconut milk, 6.3% -6.8% of white granulated sugar, 2.0% -2.3% of compound thickener, 0.0006% -0.0009% of strain and the balance of purified water.

3. The coconut yogurt as claimed in claim 1 or 2, wherein the coconut yogurt is prepared from 23 wt% of ultra-fine frozen coconut milk, 6.5 wt% of white granulated sugar, 2.2 wt% of compound thickener, 0.0008 wt% of strain and the balance of purified water.

4. Coconut yoghurt as claimed in claim 1 or 2, characterized in that the particle size of the ultra-fine frozen coconut milk is 200 mesh.

5. Coconut yoghurt according to claim 1 or 2, characterized in that the built thickener is at least one of acetylated starch phosphate, pectin, gellan gum, agar, gelatin, locust bean gum, guar gum, diacetyl tartaric acid esters of mono-and diglycerides.

6. Coconut yoghurt according to claim 1 or 2, characterized in that the bacterial species is at least one of Lactobacillus bulgaricus, Streptococcus thermophilus.

7. A method of preparing coconut yoghurt as claimed in any one of claims 1 to 6, comprising the steps of:

s1, ultra-fine freezing coconut milk treatment: heating a proper amount of purified water, adding the superfine frozen coconut milk, and unfreezing and dissolving;

s2, dissolving the compound stabilizer: uniformly mixing the compound thickener and white granulated sugar, adding the mixture into the coconut milk dissolved in S1, performing heat preservation and shearing after uniform stirring, adding the residual amount of purified water, and uniformly mixing to obtain a feed liquid;

s3, barnacid: heating the feed liquid to 90-100 ℃ for killing for 5-10 min;

s4, inoculation: cooling the feed liquid obtained in the step S3 to 40-45 ℃, inoculating strains under an aseptic condition to obtain an inoculation feed liquid;

s5, fermentation: fermenting the inoculated material liquid in a yogurt machine for 7-8h, detecting the acidity, and stopping fermentation after certain acidity is reached;

s6, demulsification: and (4) stirring the fermented material liquid in the S5 for 5-10min to obtain the coconut yoghourt.

8. The method of claim 7, wherein the ultra-fine frozen coconut milk is dissolved at a temperature of 70-80 ℃ in step S1.

9. The method of claim 7, wherein the shear rate of the coconut yogurt is 65000-66000r/10min in the step S2.

10. The method of claim 7, wherein the certain acidity is 75 ° T or more in step S5.

Technical Field

The invention relates to the technical field of food processing, in particular to coconut yogurt and a preparation method thereof.

Background

"plant-based yogurt" is a hot word in the food and beverage industry in recent years. The plant yoghourt is the same as the plant protein beverage, is a direction for the development of future food and has better development prospect. The plant-based yoghourt has the main characteristics that: the raw material does not contain cholesterol, and the contents of fat and sugar are lower; contains some functional active ingredients, and has good health value; the food consumption upgrading requirements are well met. Moreover, the plant raw materials in China are rich and have wide sources, and the production requirement of the plant yoghourt can be met. The coconut juice and coconut meat contain a large amount of protein, fructose, glucose, sucrose, fat, vitamin B1, vitamin E, vitamin C, potassium, calcium, magnesium and the like. The coconut meat is white like jade, fragrant, smooth and crisp; coconut juice is cool and sweet. Meanwhile, the beverage also contains various trace elements and abundant carbohydrate, and is very suitable for people to pursue healthy beverages.

However, most of coconut products on the market are recovered coconut milk, but the protein utilization rate is low and the physical feeling brought to people is poor; the coconut yogurt can improve the physical feeling of the coconut and keep the best flavor of the coconut, but the prior coconut yogurt is easy to cause the problems of bleeding, poor tissue state and the like in a short period.

Disclosure of Invention

In order to solve the problems, the invention provides coconut yoghourt which comprises, by weight, 20% -25% of ultrafine frozen coconut milk, 6% -7% of white granulated sugar, 1.8% -2.5% of compound thickening agent, 0.0005% -0.001% of strain and the balance of purified water.

As a preferred technical scheme, the preparation raw materials comprise, by weight, 21% -24% of ultrafine frozen coconut milk, 6.3% -6.8% of white granulated sugar, 2.0% -2.3% of compound thickening agent, 0.0006% -0.0009% of strain and the balance of purified water.

As a preferred technical scheme, the preparation raw materials comprise 23 percent of superfine frozen coconut milk, 6.5 percent of white granulated sugar, 2.2 percent of compound thickening agent, 0.0008 percent of strain and the balance of purified water according to weight percentage.

As a preferred technical proposal, the particle size of the ultra-fine frozen coconut milk is 200 meshes.

As a preferable technical scheme, the compound thickener is at least one of acetylated starch phosphate, pectin, gellan gum, agar, gelatin, locust bean gum, guar gum and diacetyl tartaric acid ester of mono-and diglycerides.

As a preferable technical scheme, the strain is at least one of Lactobacillus bulgaricus and Streptococcus thermophilus.

The second aspect of the present invention also provides a preparation method of the coconut yogurt, which comprises the following steps:

s1, ultra-fine freezing coconut milk treatment: heating a proper amount of purified water, adding the superfine frozen coconut milk, and unfreezing and dissolving;

s2, dissolving the compound stabilizer: uniformly mixing the compound thickener and white granulated sugar, adding the mixture into the coconut milk dissolved in S1, performing heat preservation and shearing after uniform stirring, adding the residual amount of purified water, and uniformly mixing to obtain a feed liquid;

s3, barnacid: heating the feed liquid to 90-100 ℃ for killing for 5-10 min;

s4, inoculation: cooling the feed liquid obtained in the step S3 to 40-45 ℃, inoculating strains under an aseptic condition to obtain an inoculation feed liquid;

s5, fermentation: fermenting the inoculated material liquid in a yogurt machine for 7-8h, detecting the acidity, and stopping fermentation after certain acidity is reached;

s6, demulsification: and (4) stirring the fermented material liquid in the S5 for 5-10min to obtain the coconut yoghourt.

As a preferred technical proposal, in step S1, the ultra-fine frozen coconut milk has a dissolution temperature of 70-80 ℃.

As a preferable technical proposal, in the step S2, the shear rate during the heat preservation shearing is 65000-66000r/10 min.

As a preferable mode, in step S5, the predetermined acidity is 75 ° T or more.

Advantageous effects

The coconut yogurt prepared by the method has good texture, strong coconut flavor, sweet and sour taste, rich mouthfeel, good stability, high protein utilization rate, and difficult problems of water precipitation, poor tissue state and the like. In addition, the preparation method of the coconut yoghourt provided by the invention is used for fermenting the frozen coconut milk, is simple to operate and is beneficial to short-term storage and fresh keeping of the coconut yoghourt.

Detailed Description

The disclosure may be understood more readily by reference to the following detailed description of preferred embodiments of the invention and the examples included therein. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. In case of conflict, the present specification, including definitions, will control.

In order to solve the problems, the invention provides coconut yoghourt which comprises, by weight, 20% -25% of ultrafine frozen coconut milk, 6% -7% of white granulated sugar, 1.8% -2.5% of compound thickening agent, 0.0005% -0.001% of strain and the balance of purified water.

In some preferred embodiments, the preparation raw materials comprise, by weight, 21% -24% of the ultra-fine frozen coconut milk, 6.3% -6.8% of white granulated sugar, 2.0% -2.3% of a compound thickener, 0.0006% -0.0009% of a strain and the balance of purified water.

In some more preferred embodiments, the preparation raw materials comprise 23% of the ultrafine frozen coconut milk, 6.5% of white granulated sugar, 2.2% of the compound thickener, 0.0008% of the strain and the balance of purified water by weight percentage.

In some preferred embodiments, the ultra-fine frozen coconut milk has a particle size of 200 mesh.

In some more preferred embodiments, the ultra-fine frozen coconut milk has a particle size of 300 mesh with a pass rate of 95% or greater.

In some preferred embodiments, the built thickener is at least one of acetylated starch phosphate, pectin, gellan gum, agar, gelatin, locust bean gum, guar gum, diacetyl tartaric acid esters of mono-and diglycerides.

In some more preferred embodiments, the built thickener is at least one of pectin, gellan gum, gelatin, locust bean gum, guar gum.

In some more preferred embodiments, the built thickeners are pectin, gellan gum, gelatin, and locust bean gum.

In some more preferred embodiments, the mass ratio of the pectin, the gellan gum, the gelatin and the locust bean gum is 2-3: 2: 3-4: 1.

in some more preferred embodiments, the pectin has a degree of esterification of 65 to 70%.

In some more preferred embodiments, the gellan gum is a low acyl gellan gum.

In some more preferred embodiments, the gelatin has a freezing force of 120 to 180.

Freezing force

The freezing force is also called "freezing strength", and the force applied by the standard test method is called "freezing force" in Bloomg when a cylinder with a diameter of 12.7mm is pressed 4mm below the surface of a jelly containing 6.67% gelatin under strictly specified conditions.

In some preferred embodiments, the bacterial species is at least one of lactobacillus bulgaricus, streptococcus thermophilus.

In some more preferred embodiments, the bacterial species are lactobacillus bulgaricus and streptococcus thermophilus.

In some more preferred embodiments, the mass ratio of the Lactobacillus bulgaricus to the Streptococcus thermophilus is 1-2: 1.

the second aspect of the present invention also provides a preparation method of the coconut yogurt, which comprises the following steps:

s1, ultra-fine freezing coconut milk treatment: heating 3/4 weight percent of purified water to 60-70 ℃, adding the superfine frozen coconut milk, heating to 70-80 ℃, and unfreezing and dissolving;

s2, dissolving the compound stabilizer: the compound thickener and the white granulated sugar are mixed evenly, added into the coconut milk dissolved in S1, stirred and dissolved for 10-20min, and then the temperature is kept and the shearing is carried out for 5-10min, wherein the shearing rate is 65000 and 66000r/10 min; adding the rest amount of purified water, and mixing to obtain feed liquid;

s3, barnacid: heating the feed liquid to 90-100 ℃ for killing for 5-10 min;

s4, inoculation: cooling the feed liquid obtained in the step S3 to 40-45 ℃, inoculating strains under an aseptic condition to obtain an inoculation feed liquid;

s5, fermentation: fermenting the inoculated material liquid in a yogurt machine for 7-8h, detecting the acidity to be more than 75 DEG T, and stopping fermentation;

s6, demulsification: and (4) stirring the fermented material liquid in the S5 for 5-10min to obtain the coconut yoghourt.

Examples

The technical solution of the present invention is described in detail by the following examples, but the scope of the present invention is not limited to the examples. Unless otherwise specified, all the raw materials in the present invention are commercially available.

Example 1

Embodiment 1 provides a coconut yogurt, which is prepared from 20% of ultrafine frozen coconut milk, 6% of white granulated sugar, 1.8% of compound thickener, 0.0005% of strain and the balance of purified water.

The ultra-fine frozen coconut milk described in this example was purchased from Living Biotechnology Ltd.

The compound thickener is pectin, gellan gum, gelatin and locust bean gum, and the mass ratio of the pectin to the gellan gum is 2: 2: 3: 1.

the esterification degree of the pectin is 65-70% (purchased from Shandongtai Biotechnology Co., Ltd.).

The gellan gum was a low acyl gellan gum (available from zhengzhou tianshun food additives ltd).

The gel had a freezing force of 120 (available from Henan Elite Biotech, Inc.).

The locust bean gum is purchased from Hubei Runsheng Biotech limited.

The strain is Lactobacillus bulgaricus and Streptococcus thermophilus, and the mass ratio of the Lactobacillus bulgaricus to the Streptococcus thermophilus is 1: 1 (both from cohansen).

The embodiment also provides a preparation method of the coconut yoghourt, which comprises the following steps:

s1, ultra-fine freezing coconut milk treatment: heating 3/4 weight percent of purified water to 60 ℃, adding the superfine frozen coconut milk, heating to 70 ℃, and unfreezing and dissolving;

s2, dissolving the compound stabilizer: the compound thickener and the white granulated sugar are mixed evenly, added into the coconut milk dissolved in S1, stirred and dissolved for 10min, and then the temperature is kept and the shearing speed is 65000r/10 min; adding the rest amount of purified water, and mixing to obtain feed liquid;

s3, barnacid: heating the feed liquid to 90 deg.C and killing for 10 min;

s4, inoculation: cooling the feed liquid obtained in the step S3 to 40 ℃, and inoculating strains under an aseptic condition to obtain an inoculation feed liquid;

s5, fermentation: fermenting the inoculated material liquid in a yogurt machine for 7h, detecting the acidity to be more than 75 DEG T, and stopping fermentation;

s6, demulsification: and (4) stirring the fermented material liquid in the S5 for 5min to obtain the coconut yoghourt.

Example 2

Embodiment 2 provides a coconut yogurt, which comprises, by weight, 25% of ultrafine frozen coconut milk, 7% of white granulated sugar, 2.5% of a compound thickener, 0.001% of a strain, and the balance of purified water.

The ultra-fine frozen coconut milk described in this example was purchased from Living Biotechnology Ltd.

The compound thickener is pectin, gellan gum, gelatin and locust bean gum, and the mass ratio of the pectin to the gelatin is 3: 2: 4: 1.

the esterification degree of the pectin is 65-70% (purchased from Shandongtai Biotechnology Co., Ltd.).

The gellan gum was a low acyl gellan gum (available from zhengzhou tianshun food additives ltd).

The gel had a freezing force of 180 (available from Henan Elite Biotech, Inc.).

The locust bean gum is purchased from Hubei Runsheng Biotech limited.

The strain is Lactobacillus bulgaricus and Streptococcus thermophilus, and the mass ratio of the Lactobacillus bulgaricus to the Streptococcus thermophilus is 2: 1 (both from cohansen).

The embodiment also provides a preparation method of the coconut yoghourt, which comprises the following steps:

s1, ultra-fine freezing coconut milk treatment: heating 3/4 weight percent of purified water to 70 ℃, adding the superfine frozen coconut milk, heating to 80 ℃, and unfreezing and dissolving;

s2, dissolving the compound stabilizer: mixing the compound thickener and white granulated sugar, adding into the dissolved coconut milk of S1, stirring and dissolving for 20min, and shearing at 66000r/10min under heat preservation for 10 min; adding the rest amount of purified water, and mixing to obtain feed liquid;

s3, barnacid: heating the feed liquid to 100 deg.C and killing for 5 min;

s4, inoculation: cooling the feed liquid obtained in the step S3 to 45 ℃, and inoculating strains under an aseptic condition to obtain an inoculation feed liquid;

s5, fermentation: fermenting the inoculated material liquid in a yogurt machine for 8h, detecting the acidity to be more than 75 DEG T, and stopping fermentation;

s6, demulsification: and (4) stirring the fermented material liquid in the S5 for 10min to obtain the coconut yoghourt.

Example 3

Embodiment 3 provides a coconut yogurt, which comprises 23 wt% of ultrafine frozen coconut milk, 6.5 wt% of white granulated sugar, 2.2 wt% of a compound thickener, 0.0008 wt% of a strain and the balance of purified water.

The ultra-fine frozen coconut milk described in this example was purchased from Living Biotechnology Ltd.

The compound thickener is pectin, gellan gum, gelatin and locust bean gum, and the mass ratio of the pectin to the gellan gum is 2.5: 2: 3.5: 1.

the esterification degree of the pectin is 65-70% (purchased from Shandongtai Biotechnology Co., Ltd.).

The gellan gum was a low acyl gellan gum (available from zhengzhou tianshun food additives ltd).

The gel had a freezing force of 160 (available from Henan Elite Biotech, Inc.).

The locust bean gum is purchased from Hubei Runsheng Biotech limited.

The strain is Lactobacillus bulgaricus and Streptococcus thermophilus, and the mass ratio of the Lactobacillus bulgaricus to the Streptococcus thermophilus is 1.5: 1 (both from cohansen).

The embodiment also provides a preparation method of the coconut yoghourt, which comprises the following steps:

s1, ultra-fine freezing coconut milk treatment: heating 3/4 weight percent of purified water to 65 ℃, adding the superfine frozen coconut milk, heating to 75 ℃, and unfreezing and dissolving;

s2, dissolving the compound stabilizer: the compound thickener and the white granulated sugar are mixed evenly in a dry mode, added into the coconut milk dissolved in S1, stirred and dissolved for 15min, and subjected to heat preservation and shearing for 8min, wherein the shearing rate is 65500r/10 min; adding the rest amount of purified water, and mixing to obtain feed liquid;

s3, barnacid: heating the feed liquid to 95 deg.C and killing for 7 min;

s4, inoculation: cooling the feed liquid obtained in the step S3 to 43 ℃, inoculating strains under an aseptic condition to obtain an inoculation feed liquid;

s5, fermentation: fermenting the inoculated material liquid in a yogurt machine for 7.5h, detecting the acidity to be more than 75 DEG T, and stopping fermentation;

s6, demulsification: and (4) stirring the fermented material liquid in the S5 for 7min to obtain the coconut yoghourt.

Comparative example 1

The esterification degree of pectin was changed to 25-35% (purchased from Shandongtai Biotech Co., Ltd.) as in example 3.

Comparative example 2

Gellan gum was changed to high acyl gellan gum (available from zhengzhou tianshun food additives ltd.) and the remainder of example 3.

Comparative example 3

The freezing force of gelatin was changed to 250 (from river south anrui biotechnology limited), and the rest was the same as in example 3.

Comparative example 4

The compound thickener is changed into pectin and gellan gum, and the mass ratio of the pectin to the gellan gum is 3: 2, the rest of the procedure was the same as in example 3.

Comparative example 5

The compound thickener is changed into gelatin and locust bean gum, and the mass ratio of the gelatin to the locust bean gum is 4: 1, the rest of the same procedure as in example 3.

Comparative example 6

The compound thickener is changed into pectin and gelatin, and the mass ratio of the pectin to the gelatin is 3: 4 as in example 3.

Comparative example 7

The compound thickener is changed into gellan gum and locust bean gum, and the mass ratio of the gellan gum to the locust bean gum is 2: 1, the rest of the same procedure as in example 3.

Performance testing

1. The stability and taste changes of the coconut yogurt prepared in examples 1-3 and comparative examples 1-7 were observed at a constant temperature of 37 ℃ for different periods of time, and the results are shown in table 1.

TABLE 1

The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any changes or substitutions that can be easily conceived by those skilled in the art within the technical scope of the present invention are included in the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.