CN108208169A - A kind of Yoghourt of its preparation of thickening stabilizing agent and use and the preparation method of the two - Google Patents
A kind of Yoghourt of its preparation of thickening stabilizing agent and use and the preparation method of the two Download PDFInfo
- Publication number
- CN108208169A CN108208169A CN201810108027.0A CN201810108027A CN108208169A CN 108208169 A CN108208169 A CN 108208169A CN 201810108027 A CN201810108027 A CN 201810108027A CN 108208169 A CN108208169 A CN 108208169A
- Authority
- CN
- China
- Prior art keywords
- stabilizing agent
- thickening stabilizing
- yoghourt
- preparation
- citrus fruit
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 230000008719 thickening Effects 0.000 title claims abstract description 63
- 239000003381 stabilizer Substances 0.000 title claims abstract description 62
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 51
- 238000002360 preparation method Methods 0.000 title claims description 26
- 235000020971 citrus fruits Nutrition 0.000 claims abstract description 24
- 235000013336 milk Nutrition 0.000 claims abstract description 19
- 210000004080 milk Anatomy 0.000 claims abstract description 19
- 239000008267 milk Substances 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 14
- 229920001817 Agar Polymers 0.000 claims abstract description 14
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000010419 agar Nutrition 0.000 claims abstract description 14
- 239000000661 sodium alginate Substances 0.000 claims abstract description 14
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 14
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 14
- 229920002907 Guar gum Polymers 0.000 claims abstract description 13
- 239000008272 agar Substances 0.000 claims abstract description 13
- 239000000665 guar gum Substances 0.000 claims abstract description 13
- 235000010417 guar gum Nutrition 0.000 claims abstract description 13
- 229960002154 guar gum Drugs 0.000 claims abstract description 13
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 13
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 12
- 239000001814 pectin Substances 0.000 claims abstract description 12
- 235000010987 pectin Nutrition 0.000 claims abstract description 12
- 229920001277 pectin Polymers 0.000 claims abstract description 12
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 12
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 12
- 229920002472 Starch Polymers 0.000 claims abstract description 11
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 11
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 11
- 239000008107 starch Substances 0.000 claims abstract description 11
- 235000019698 starch Nutrition 0.000 claims abstract description 11
- 235000000346 sugar Nutrition 0.000 claims abstract description 9
- 238000011049 filling Methods 0.000 claims description 15
- 235000021552 granulated sugar Nutrition 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 13
- 239000004615 ingredient Substances 0.000 claims description 11
- 239000000843 powder Substances 0.000 claims description 11
- 239000006210 lotion Substances 0.000 claims description 10
- 238000000855 fermentation Methods 0.000 claims description 8
- 230000004151 fermentation Effects 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 7
- 239000006071 cream Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 239000012141 concentrate Substances 0.000 claims description 5
- 238000011081 inoculation Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 235000021119 whey protein Nutrition 0.000 claims description 5
- 238000004925 denaturation Methods 0.000 claims description 3
- 230000036425 denaturation Effects 0.000 claims description 3
- 239000013049 sediment Substances 0.000 claims description 3
- 229920003123 carboxymethyl cellulose sodium Polymers 0.000 claims description 2
- 229940063834 carboxymethylcellulose sodium Drugs 0.000 claims description 2
- 235000020186 condensed milk Nutrition 0.000 claims description 2
- 239000000451 gelidium spp. gum Substances 0.000 claims 1
- 108010010803 Gelatin Proteins 0.000 abstract description 10
- 239000008273 gelatin Substances 0.000 abstract description 10
- 229920000159 gelatin Polymers 0.000 abstract description 10
- 235000019322 gelatine Nutrition 0.000 abstract description 10
- 235000011852 gelatine desserts Nutrition 0.000 abstract description 10
- 238000004519 manufacturing process Methods 0.000 abstract description 8
- 239000005862 Whey Substances 0.000 abstract description 6
- 238000005516 engineering process Methods 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 238000010008 shearing Methods 0.000 abstract description 4
- 238000001556 precipitation Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000021262 sour milk Nutrition 0.000 abstract 1
- 235000020247 cow milk Nutrition 0.000 description 8
- 235000020201 recombined milk Nutrition 0.000 description 7
- 230000036541 health Effects 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- 239000003795 chemical substances by application Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 230000006641 stabilisation Effects 0.000 description 4
- 238000011105 stabilization Methods 0.000 description 4
- 239000003292 glue Substances 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000005057 refrigeration Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 239000002562 thickening agent Substances 0.000 description 3
- 235000013365 dairy product Nutrition 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000005213 imbibition Methods 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 241000207199 Citrus Species 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 201000010538 Lactose Intolerance Diseases 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 229940023476 agar Drugs 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229940014259 gelatin Drugs 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229960000292 pectin Drugs 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 210000003491 skin Anatomy 0.000 description 1
- 229940032147 starch Drugs 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/137—Thickening substances
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/27—Xanthan not combined with other microbial gums
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The present invention relates to a kind of thickening stabilizing agents,Belong to food processing technology field,Thickening stabilizing agent includes 10% 50% citrus fruit fibres matched according to mass percent,5% 25% pectin,1% 10% sodium carboxymethylcellulose,15% 60% converted starch,1% 15% sodium alginate,1% 10% xanthans,15% 35% agar,5% 30% guar gum,Gelatin is replaced with citrus fruit fibres,Avoid harm and the non-versatility of gelatin,Citrus fruit fibres have powerful physical water binding,It is acidproof,It is heat-resisting,Resistant to shearing,It is in Yoghourt Production,Match the fresh milk for 80% 90%,7% 10% sugar,0.1% 1% thickening stabilizing agents and 0.004% 0.01% fermenting microbe,Surplus is water,The sour milk products mouthfeel of production is smooth full,And the release of product special flavour is not interfered with,Avoid the precipitated and separated that shelf life easily occurs,The problems such as whey precipitation and coarse mouthfeel.
Description
Technical field
The invention belongs to technical field of food preparation, and in particular to a kind of thickening stabilizing agent and using its preparation Yoghourt with
And the preparation method of the two.
Background technology
With the raising that people's life health is realized, dairy products are liked by consumer, and dairy industry development is swift and violent.Acid
Milk is suitble to lactose intolerant patient to eat as a kind of nutrition and the drink of health, and product quality is also concerned by people.
The problems such as product is coarse, whey is precipitated, precipitation is susceptible to during Yoghourt Production, single thickener tends not to solve institute
The problem of having, it is also possible to which, because dosage is excessive to bring new negative effect, the combination compounding of a variety of thickeners may generate association
Same-action, so as to preferably solve product stability problems.
There is common thickener in Yoghourt：Starch, gelatin, pectin, agar, sodium alginate, guar gum, carboxymethyl cellulose
Sodium, xanthans etc..Gelatin is extracted from animal skin, bone, tendon, therefore is disabled by most of vegetarians and Moslem.
Therefore need to substitute the ingredient with other comestible compositions, instead after ingredient and technique be required to be improved.
Invention content
The present invention overcomes the shortcomings that the prior art, provide a kind of thickening stabilizing agent and using its preparation Yoghourt and
The preparation method of the two, the thickening stabilizing agent replace bright gelatin substance using citrus fruit fibres, and edible versatility greatly improves,
Inedible in the prior art and inedibility situation is avoided, thickening effect can be significantly improved by being applied in Yoghourt.
The specific technical solution of the present invention is：
A kind of thickening stabilizing agent, key point are that the thickening stabilizing agent includes what is matched according to mass percent
The denaturation of the citrus fruit fibres of 10%-50%, the pectin of 5%-25%, the sodium carboxymethylcellulose of 1%-10%, 15%-60% is formed sediment
Powder, the sodium alginate of 1%-15%, the xanthans of 1%-10%, the agar of 15%-35%, 5%-30% guar gum.
The thickening stabilizing agent includes the citrus fruit fibres of 25%-45%, the 10%- that are matched according to mass percent
20% pectin, the sodium carboxymethylcellulose of 2%-8%, the converted starch of 25%-55%, 1%-10% sodium alginate,
The xanthans of 3%-7%, the agar of 15%-30%, 5%-25% guar gum.
The thickening stabilizing agent includes 30% citrus fruit fibres matched according to mass percent, 12% fruit
Glue, 3% sodium carboxymethylcellulose, 25% converted starch, 2% sodium alginate, 4% xanthans, 18% agar,
6% guar gum.
The preparation method of any thickening stabilizing agent as described above, key point are that the preparation method includes following step
Suddenly：
A, by citrus fruit fibres, pectin, sodium carboxymethylcellulose, converted starch, sodium alginate, xanthans, agar and melon
Glue is ground into powder；
B, powdered each ingredient is stirred mixing, obtains powdered thickening stabilizing agent.
The Yoghourt prepared using thickening stabilizing agent as described above, key point are that the Yoghourt is included according to quality percentage
Than the fresh milk of 80%-90%, the sugar of 7%-10%, 0.1%-1% thickening stabilizing agents and the 0.004%- matched
0.01% fermenting microbe, surplus are water.
The Yoghourt further include the 0.5%-10% matched according to mass percent whey protein concentrate,
At least one of the dilute cream of 0.5%-10% and the condensed milk of 0.5%-5%.
The sugar is white granulated sugar.
The preparation method of Yoghourt as described above, key point is that the preparation method includes the following steps：
A, weighing：Example weighs fresh milk, sugar and thickening stabilizing agent in mass ratio；
B, material：The 20%-30% of quality is taken to be heated to 75-90 DEG C from fresh milk, adds in sugar and thickening stabilizing agent, stirring
10-20min；
C, constant volume：It adds in remaining fresh milk and adds water to ratio, stir 10-20min, obtain mixed liquor；
D, homogeneous：Mixed liquor is heated to 55-65 DEG C, and homogeneous one time under 18-20MPa pressure；
E, it sterilizes：Mixed liquor after homogeneous sterilizes under the conditions of 95 DEG C and continues 5min；
F, it is inoculated with：Mixed liquor after sterilization is cooled to 42-45 DEG C and inoculation fermentation strain；
G, it ferments：Ferment in constant incubator, 41-43 DEG C of temperature, ferment to pH value be 4.6 when stop, obtaining yogurt
Grumeleuse；
H, it is demulsified filling：Yogurt grumeleuse is rapidly cooled to 30 DEG C hereinafter, stirring demulsification obtains lotion and carries out filling；
I, after-ripening：Lotion after will be filling is placed in 4 DEG C and carries out after-ripening and continue 12-24h, obtains finished yogurt prod.
The beneficial effects of the invention are as follows：In thickening stabilizing agent in the present invention gelatin is replaced with citrus fruit fibres, and and other
Ingredient mixing forms thickening stabilizing agent, and citrus fruit fibres are natural materials, has higher water imbibition and moisture holding capacity, the thick stabilization
Agent has a preferable physical water binding, acidproof, heat-resisting, resistant to shearing, for various edible liquids provide more health environment-friendly,
Everybody all suitable thickening stabilizing agent；Gelatin is replaced using citrus fruit fibres, additionally it is possible to which appropriateness reduces the adding proportion of other compositions, makes
The natural constituent ratio of thickening stabilizing agent further reduces, and significantly improves the health environment-friendly function of thickening stabilizing agent, reduces
Edible negative effect；
The thickening stabilizing agent is applied in the preparation of Yoghourt, and Yoghourt is less prone to precipitated and separated, whey is precipitated and mouthfeel
The problems such as coarse, avoids bleed phenomenon common in shelf life, and mouthfeel is smooth full, the Flavor release of other compositions in Yoghourt
Well；The production technology of Yoghourt is also optimized, no high temperature and pressure, while is produced without other secondary harmful substances or impurity
Raw, the corresponding link that filters also is omitted, and operating process simplifies, and production efficiency and quality are significantly improved.
Specific embodiment
The present invention relates to a kind of thickening stabilizing agent and using its preparation Yoghourt and the two preparation method, citrus fruit fibres
It is the natural fiber by being extracted in citrus peel, there is powerful physical water binding, acidproof, heat-resisting, resistant to shearing, product
Mouthfeel is smooth full, and does not interfere with the release of product special flavour, is the excellent selection of replacement or reduction gelatin dosage, described
Thickening stabilizing agent include the citrus fruit fibres of 10%-50% matched according to mass percent, the pectin of 5%-25%,
The sodium carboxymethylcellulose of 1%-10%, the converted starch of 15%-60%, the sodium alginate of 1%-15%, 1%-10% Huang
Virgin rubber, the agar of 15%-35%, 5%-30% guar gum；Meanwhile the system of type Yoghourt is stirred using the thickening stabilizing agent
Standby, which can effectively solve the problem that the precipitation occurred in Yoghourt Production, whey are precipitated and the problems such as coarse mouthfeel, increase
The preparation method of thick stabilizer, Yoghourt and the two is further elaborated by specific embodiment.
Embodiment 1, thickening stabilizing agent include 30% citrus fruit fibres matched according to mass percent, 12% fruit
Glue, 3% sodium carboxymethylcellulose, 25% converted starch, 2% sodium alginate, 4% xanthans, 18% agar with
And 6% guar gum, each ingredient is ground into powder, powdered each ingredient is then stirred mixing, obtains powder
The thickening stabilizing agent of shape；
The Yoghourt prepared using the thickening stabilizing agent, raw material include according to mass percent matched 90% it is fresh
Milk, 8% white granulated sugar, 1% thickening stabilizing agent, 0.007% fermenting microbe, surplus are water, and the preparation method of the Yoghourt includes
Following steps：
A, weighing：Example weighs 900g fresh milks, 80g white granulated sugars and 10g thickening stabilizing agents in mass ratio, and fresh milk selects ox
Breast；
B, material：The 20%-30% of quality is taken to be heated to 80-85 DEG C from 900g cow's milk, by white granulated sugar and thick stabilization
It is slowly added into the cow's milk of heating after agent is dry-mixed, stirs 10-20min；
C, constant volume：Remaining cow's milk and water are added in, 10-20min is stirred, obtains mixed liquor；
D, homogeneous：Mixed liquor is heated to 55-60 DEG C, and homogeneous one time under 18-20MPa pressure；
E, it sterilizes：Mixed liquor after homogeneous carries out pasteurize under the conditions of 95 DEG C and continues 5min；
F, it is inoculated with：Mixed liquor after sterilization is cooled to 42 DEG C and inoculation fermentation strain；
G, it ferments：It ferments in constant incubator, 41-43 DEG C of temperature, fermentation 4-6h to pH value stops when being 4.6, obtains
Yogurt grumeleuse；
H, it is demulsified filling：Yogurt grumeleuse is rapidly cooled to 30 DEG C hereinafter, stirring 10min, rotating speed 1000r/min is stirred
Demulsification is mixed to uniform flow state, lotion is obtained and carries out filling；
I, after-ripening：Lotion after will be filling is placed in refrigeration after-ripening 12-24h in Cool Room 4 DEG C, finally obtains finished yogurt prod.
Embodiment 2, as the another embodiment of embodiment 1, the thickening stabilizing agent is included according to mass percent
27% citrus fruit fibres that are matched, 17% pectin, 2% sodium carboxymethylcellulose, 25% converted starch, 1%
Sodium alginate, 4% xanthans, 15% agar and 9% guar gum, each ingredient is ground into powder, then by powder
Each ingredient of last shape is stirred mixing, obtains powdered thickening stabilizing agent；
The Yoghourt prepared using the thickening stabilizing agent, raw material include according to mass percent matched 82% it is fresh
Milk, 9% white granulated sugar, 0.8% thickening stabilizing agent, 0.007% fermenting microbe, surplus are water, the preparation method packet of the Yoghourt
Include following steps：
A, weighing：Example weighs fresh milk, white granulated sugar and thickening stabilizing agent in mass ratio, and fresh milk selects recombined milk, recombined milk
Preparation process：Prepare whole milk powder 120g, and add in 700g45-50 DEG C of water, 1000r/min stirring 10min are stood
20min, obtains recombined milk, and recombined milk weight is 820g；White granulated sugar is 90g, thickening stabilizing agent 8g；
B, material：The 20%-30% of quality is taken to be heated to 80-85 DEG C from 820g recombined milks, white granulated sugar and thickening is steady
Determine to be slowly added into the recombined milk of heating after agent is dry-mixed, stir 10-20min；
C, constant volume：Remaining recombined milk and water are added in, 10-20min is stirred, obtains mixed liquor；
D, homogeneous：Mixed liquor is heated to 60-65 DEG C, and homogeneous one time under 18-20MPa pressure；
E, it sterilizes：Mixed liquor after homogeneous sterilizes under the conditions of 95 DEG C and continues 5min；
F, it is inoculated with：Mixed liquor after sterilization is cooled to 42 DEG C and inoculation fermentation strain；
G, it ferments：It ferments in constant incubator, 42 DEG C of temperature, fermentation 4-6h to pH value stops when being 4.6, obtains yogurt
Grumeleuse；
H, it is demulsified filling：Yogurt grumeleuse is rapidly cooled to 30 DEG C hereinafter, stirring 10min, rotating speed 1000r/min is stirred
Demulsification is mixed to uniform flow state, lotion is obtained and carries out filling；
I, after-ripening：Lotion after will be filling is placed in refrigeration after-ripening 12-24h in Cool Room 4 DEG C, finally obtains finished yogurt prod.
Embodiment 3, as the another embodiment of embodiment 1, the thickening stabilizing agent is included according to mass percent
35% citrus fruit fibres that are matched, 15% pectin, 3% sodium carboxymethylcellulose, 20% converted starch, 2%
Sodium alginate, 3% xanthans, 13% agar and 9% guar gum, each ingredient is ground into powder, then by powder
Each ingredient of last shape is stirred mixing, obtains powdered thickening stabilizing agent；
The Yoghourt prepared using the thickening stabilizing agent, raw material include according to mass percent matched 82% it is fresh
Milk, 9% white granulated sugar, 0.5% whey protein concentrate, 0.5% dilute cream, 0.2% thickening stabilizing agent, 0.007% hair
Yeast-like fungi kind, surplus are water, and the preparation method of the Yoghourt includes the following steps：
A, weighing：Example weighs fresh milk, white granulated sugar, whey protein concentrate, dilute cream and thickening stabilizing agent in mass ratio, fresh
Milk selects cow's milk, cow's milk 820g, white granulated sugar 90g, whey protein concentrate 5g, dilute cream 5g and thickening stabilizing agent 2g；
B, material：The 20%-30% of quality is taken to be heated to 80-85 DEG C from 900g cow's milk, by white granulated sugar, condensed whey egg
In vain, it is slowly added into the cow's milk of heating after dilute cream and thickening stabilizing agent are dry-mixed, stirs 10-20min；
C, constant volume：Remaining cow's milk and water are added in, 10-20min is stirred, obtains mixed liquor；
D, homogeneous：Mixed liquor is heated to 55-60 DEG C, and homogeneous one time under 18-20MPa pressure；
E, it sterilizes：Mixed liquor after homogeneous sterilizes under the conditions of 95 DEG C and continues 5min；
F, it is inoculated with：Mixed liquor after sterilization is cooled to 42 DEG C and inoculation fermentation strain；
G, it ferments：It ferments in constant incubator, 42 DEG C of temperature, fermentation 4-6h to pH value stops when being 4.6, obtains yogurt
Grumeleuse；
H, it is demulsified filling：Yogurt grumeleuse is rapidly cooled to 30 DEG C hereinafter, stirring 10min, rotating speed 1000r/min is stirred
Demulsification is mixed to uniform flow state, lotion is obtained and carries out filling；
I, after-ripening：Lotion after will be filling is placed in refrigeration after-ripening 12-24h in Cool Room 4 DEG C, finally obtains finished yogurt prod.
Gelatin is replaced with citrus fruit fibres in thickening stabilizing agent in the present invention, and is mixed with other compositions and forms thick stabilization
Agent, citrus fruit fibres are natural materials, have higher water imbibition and moisture holding capacity, which has preferable physical water
Binding force, acidproof, heat-resisting, resistant to shearing provide more health environment-friendly, everybody all suitable thick stabilization for various edible liquids
Agent；Gelatin is replaced using citrus fruit fibres, additionally it is possible to which appropriateness reduces the adding proportion of other compositions, makes the non-natural of thickening stabilizing agent
Component ratio further reduces, and significantly improves the health environment-friendly function of thickening stabilizing agent, reduces edible negative effect；
The thickening stabilizing agent is applied in the preparation of Yoghourt, and Yoghourt is less prone to precipitated and separated, whey is precipitated and mouthfeel
The problems such as coarse, avoids bleed phenomenon common in shelf life, and mouthfeel is smooth full, the Flavor release of other compositions in Yoghourt
Well；The production technology of Yoghourt is also optimized, no high temperature and pressure, while is produced without other secondary harmful substances or impurity
Raw, the corresponding link that filters also is omitted, and operating process simplifies, and production efficiency and quality are significantly improved.
Claims (8)
1. a kind of thickening stabilizing agent, which is characterized in that the thickening stabilizing agent includes what is matched according to mass percent
The denaturation of the citrus fruit fibres of 10%-50%, the pectin of 5%-25%, the sodium carboxymethylcellulose of 1%-10%, 15%-60% is formed sediment
Powder, the sodium alginate of 1%-15%, the xanthans of 1%-10%, the agar of 15%-35%, 5%-30% guar gum.
2. a kind of thickening stabilizing agent according to claim 1, which is characterized in that the thickening stabilizing agent is included according to matter
The citrus fruit fibres of 25%-45% that amount percentage is matched, the pectin of 10%-20%, 2%-8% carboxymethyl cellulose
Sodium, the converted starch of 25%-55%, the sodium alginate of 1%-10%, the xanthans of 3%-7%, 15%-30% agar,
The guar gum of 5%-25%.
3. a kind of thickening stabilizing agent according to claim 1, which is characterized in that the thickening stabilizing agent is included according to matter
Amount percentage matched 30% citrus fruit fibres, 12% pectin, 3% sodium carboxymethylcellulose, 25% denaturation form sediment
Powder, 2% sodium alginate, 4% xanthans, 18% agar, 6% guar gum.
4. the preparation method of thickening stabilizing agent as described in any in claim 1-3, which is characterized in that the preparation method packet
Include following steps：
A, citrus fruit fibres, pectin, sodium carboxymethylcellulose, converted starch, sodium alginate, xanthans, agar and guar gum are ground
It clays into power shape；
B, powdered each ingredient is stirred mixing, obtains powdered thickening stabilizing agent.
5. the Yoghourt prepared using the thickening stabilizing agent any in claim 1-3, which is characterized in that the Yoghourt includes
The fresh milk of 80%-90% that is matched according to mass percent, the sugar of 7%-10%, 0.1%-1% thickening stabilizing agents and
The fermenting microbe of 0.004%-0.01%, surplus are water.
6. Yoghourt according to claim 5, which is characterized in that the Yoghourt is further included is matched according to mass percent
At least one of condensed milk of the whey protein concentrate of the 0.5%-10% of ratio, the dilute cream of 0.5%-10% and 0.5%-5%.
7. Yoghourt according to claim 5, which is characterized in that the sugar is white granulated sugar.
8. the preparation method of Yoghourt as claimed in claim 5, which is characterized in that the preparation method includes the following steps：
A, weighing：Example weighs fresh milk, sugar and thickening stabilizing agent in mass ratio；
B, material：The 20%-30% of quality is taken to be heated to 80-90 DEG C from fresh milk, adds in sugar and thickening stabilizing agent, stirs 10-
20min；
C, constant volume：It adds in remaining fresh milk and adds water to ratio, stir 10-20min, obtain mixed liquor；
D, homogeneous：Mixed liquor is heated to 55-65 DEG C, and the homogeneous under 18-20MPa pressure；
E, it sterilizes：Mixed liquor after homogeneous sterilizes under the conditions of 93-97 DEG C and continues 5min；
F, it is inoculated with：Mixed liquor after sterilization is cooled to 42-45 DEG C and inoculation fermentation strain；
G, it ferments：Ferment in constant incubator, 41-43 DEG C of temperature, ferment to pH value be 4.6 when stop, obtaining yogurt grumeleuse；
H, it is demulsified filling：Yogurt grumeleuse is rapidly cooled to 30 DEG C hereinafter, stirring demulsification obtains lotion and carries out filling；
I, after-ripening：Lotion after will be filling is placed in 4 DEG C and carries out after-ripening and continue 12-24h, obtains finished yogurt prod.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810108027.0A CN108208169A (en) | 2018-02-02 | 2018-02-02 | A kind of Yoghourt of its preparation of thickening stabilizing agent and use and the preparation method of the two |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810108027.0A CN108208169A (en) | 2018-02-02 | 2018-02-02 | A kind of Yoghourt of its preparation of thickening stabilizing agent and use and the preparation method of the two |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108208169A true CN108208169A (en) | 2018-06-29 |
Family
ID=62669699
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810108027.0A Pending CN108208169A (en) | 2018-02-02 | 2018-02-02 | A kind of Yoghourt of its preparation of thickening stabilizing agent and use and the preparation method of the two |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108208169A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109938098A (en) * | 2019-04-08 | 2019-06-28 | 山东乐檬生物科技有限公司 | A kind of dietary fiber yoghourt and preparation method thereof with high-fat mouthfeel |
| CN109938099A (en) * | 2019-04-08 | 2019-06-28 | 山东乐檬生物科技有限公司 | A kind of citrus fruit fibres stabilizer and its application in brown Yoghourt |
| CN109938100A (en) * | 2019-04-10 | 2019-06-28 | 山东乐檬生物科技有限公司 | A kind of citrus fruit fibres mousse Yoghourt and preparation method thereof |
| CN109938097A (en) * | 2019-04-08 | 2019-06-28 | 山东乐檬生物科技有限公司 | A kind of cleaning label Yoghourt and preparation method thereof containing citrus fruit fibres |
| CN110915921A (en) * | 2019-11-27 | 2020-03-27 | 徐州工程学院 | A kind of multi-fiber yogurt thickener |
| CN112075496A (en) * | 2020-09-09 | 2020-12-15 | 河北兄弟伊兰食品科技股份有限公司 | Functional drinking type fermented rye flavor milk and preparation method thereof |
| CN113040299A (en) * | 2021-04-30 | 2021-06-29 | 新希望乳业股份有限公司 | Coconut milk, coconut yoghourt and preparation method thereof |
| GB2614707A (en) * | 2021-11-12 | 2023-07-19 | Tate & Lyle Solutions Usa Llc | Stabilizer compositions for fillings and toppings |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20050169970A1 (en) * | 2004-02-02 | 2005-08-04 | Unilever Bestfoods, North America | Food composition with fibers |
| CN103081995A (en) * | 2011-11-01 | 2013-05-08 | 光明乳业股份有限公司 | Compound stabilizing agent, fermented yogurt comprising compound stabilizing agent, and preparation method of fermented yogurt |
| CN103190480A (en) * | 2013-04-22 | 2013-07-10 | 青岛利邦达海洋科技有限公司 | Yogurt stabilizer |
| CN103651787A (en) * | 2012-09-06 | 2014-03-26 | 内蒙古伊利实业集团股份有限公司 | Low-fat yoghourt with improved mouth feel and production method of low-fat yoghourt |
| CN104489103A (en) * | 2014-12-30 | 2015-04-08 | 厦门北大泰普科技有限公司 | Emulsion stabilizer for sterile cold-filled milk-peanut drink and preparation method of emulsion stabilizer |
| CN104686659A (en) * | 2013-12-04 | 2015-06-10 | 内蒙古伊利实业集团股份有限公司 | Compounded stabilizer, normal temperature yoghurt containing compounded stabilizer, and preparation method of yogurt |
| CN105767194A (en) * | 2016-03-28 | 2016-07-20 | 江苏俊启粮油股份有限公司 | Peanut milk drink and preparation method thereof |
| CN106359595A (en) * | 2016-08-30 | 2017-02-01 | 石家庄市兄弟伊兰食品配料有限公司 | Coagulation type flavored fermented milk with long shelf life and preparation method thereof |
| CN106387541A (en) * | 2016-08-31 | 2017-02-15 | 陕西海升果业发展股份有限公司 | Composite lactic acid bacteria orange beverage and preparation method thereof |
| CN107105689A (en) * | 2015-01-05 | 2017-08-29 | 雀巢产品技术援助有限公司 | Smooth, shelf-stable product and its production method |
-
2018
- 2018-02-02 CN CN201810108027.0A patent/CN108208169A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20050169970A1 (en) * | 2004-02-02 | 2005-08-04 | Unilever Bestfoods, North America | Food composition with fibers |
| CN103081995A (en) * | 2011-11-01 | 2013-05-08 | 光明乳业股份有限公司 | Compound stabilizing agent, fermented yogurt comprising compound stabilizing agent, and preparation method of fermented yogurt |
| CN103651787A (en) * | 2012-09-06 | 2014-03-26 | 内蒙古伊利实业集团股份有限公司 | Low-fat yoghourt with improved mouth feel and production method of low-fat yoghourt |
| CN103190480A (en) * | 2013-04-22 | 2013-07-10 | 青岛利邦达海洋科技有限公司 | Yogurt stabilizer |
| CN104686659A (en) * | 2013-12-04 | 2015-06-10 | 内蒙古伊利实业集团股份有限公司 | Compounded stabilizer, normal temperature yoghurt containing compounded stabilizer, and preparation method of yogurt |
| CN104489103A (en) * | 2014-12-30 | 2015-04-08 | 厦门北大泰普科技有限公司 | Emulsion stabilizer for sterile cold-filled milk-peanut drink and preparation method of emulsion stabilizer |
| CN107105689A (en) * | 2015-01-05 | 2017-08-29 | 雀巢产品技术援助有限公司 | Smooth, shelf-stable product and its production method |
| CN105767194A (en) * | 2016-03-28 | 2016-07-20 | 江苏俊启粮油股份有限公司 | Peanut milk drink and preparation method thereof |
| CN106359595A (en) * | 2016-08-30 | 2017-02-01 | 石家庄市兄弟伊兰食品配料有限公司 | Coagulation type flavored fermented milk with long shelf life and preparation method thereof |
| CN106387541A (en) * | 2016-08-31 | 2017-02-15 | 陕西海升果业发展股份有限公司 | Composite lactic acid bacteria orange beverage and preparation method thereof |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109938098A (en) * | 2019-04-08 | 2019-06-28 | 山东乐檬生物科技有限公司 | A kind of dietary fiber yoghourt and preparation method thereof with high-fat mouthfeel |
| CN109938099A (en) * | 2019-04-08 | 2019-06-28 | 山东乐檬生物科技有限公司 | A kind of citrus fruit fibres stabilizer and its application in brown Yoghourt |
| CN109938097A (en) * | 2019-04-08 | 2019-06-28 | 山东乐檬生物科技有限公司 | A kind of cleaning label Yoghourt and preparation method thereof containing citrus fruit fibres |
| CN109938100A (en) * | 2019-04-10 | 2019-06-28 | 山东乐檬生物科技有限公司 | A kind of citrus fruit fibres mousse Yoghourt and preparation method thereof |
| CN110915921A (en) * | 2019-11-27 | 2020-03-27 | 徐州工程学院 | A kind of multi-fiber yogurt thickener |
| CN112075496A (en) * | 2020-09-09 | 2020-12-15 | 河北兄弟伊兰食品科技股份有限公司 | Functional drinking type fermented rye flavor milk and preparation method thereof |
| CN112075496B (en) * | 2020-09-09 | 2022-10-04 | 河北兄弟伊兰食品科技股份有限公司 | Functional drinking type fermented rye flavor milk and preparation method thereof |
| CN113040299A (en) * | 2021-04-30 | 2021-06-29 | 新希望乳业股份有限公司 | Coconut milk, coconut yoghourt and preparation method thereof |
| CN113040299B (en) * | 2021-04-30 | 2022-11-01 | 新希望乳业股份有限公司 | Coconut milk, coconut yogurt and preparation method thereof |
| GB2614707A (en) * | 2021-11-12 | 2023-07-19 | Tate & Lyle Solutions Usa Llc | Stabilizer compositions for fillings and toppings |
| GB2614707B (en) * | 2021-11-12 | 2024-09-11 | Tate & Lyle Solutions Usa Llc | Stabilizer compositions for fillings and toppings |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108208169A (en) | A kind of Yoghourt of its preparation of thickening stabilizing agent and use and the preparation method of the two | |
| CN105724569B (en) | A kind of high protein brown Yoghourt and preparation method thereof | |
| CN105942502A (en) | Preparation method of fresh ginger and ziziphus jujube mill ferment nutrition | |
| CN102754687B (en) | Wheat embryo peptide lactic acid bacteria beverage and preparation method thereof | |
| CN109452367A (en) | A kind of albumen coconut palm slurry Yoghourt and preparation method thereof | |
| CN105901717A (en) | Preparation method of kudzuvine root enzyme and kudzuvine root enzyme prepared by method | |
| CN102793018A (en) | Buffalo milk cheese and production method thereof | |
| CN105994655A (en) | Processing technology of fermented walnut milk | |
| CN106306639A (en) | Lactic acid bacterium collagen jelly and manufacture method thereof | |
| CN105767190A (en) | Potato-sour milk tablets | |
| CN102232419A (en) | Method for making polygonatum odoratum yoghurt | |
| CN103168858B (en) | Buffalo milk active-bacteria whey beverage and preparation method thereof | |
| RU2008101783A (en) | FRESH DAIRY PRODUCTS WITH THE ABILITY TO CAUSE THE SENSE OF POSABSORBTIVE SATURATION ON THE BASIS OF WATER-SOLUBLE FIBERS AND METHODS OF PRODUCING THEM | |
| CN112021407A (en) | Drinking type fermented probiotic yogurt capable of reducing blood uric acid and preparation method thereof | |
| CN102550681B (en) | Liquid dairy product added with marine collagen oligopeptide and preparation method thereof | |
| WO2008148895A1 (en) | A natural low fat cheese and process for preparation thereof | |
| CN108967550A (en) | A kind of high stable stirring at normal temperature type soy yogurt and preparation method thereof | |
| KR100827408B1 (en) | Manufacturing Method of Kochujang and Cheonggukjang Fermented with Cheese and Soybeans Simultaneously | |
| CN112868780A (en) | Bergamot yellow peach fermented milk and preparation method thereof | |
| CN108064947A (en) | A kind of cicada fungus Yoghourt and preparation method thereof | |
| CN105532870A (en) | Preparation method of frozen yoghourt | |
| CN105360301A (en) | Making method of Chinese yam bifidus yoghurt | |
| CN111248275A (en) | Fermented milk and method for producing same | |
| CN102422894A (en) | Preparation method of cheese with new flavor | |
| CN106665831A (en) | Goat yogurt with stable flavor and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180629 |
|
| RJ01 | Rejection of invention patent application after publication |