Application of lycopene in promoting yogurt fermentation and maintaining the stability of viable bacterial count during the shelf life of yogurt

A technology of lycopene and yogurt, applied in the application, milk preparations, dairy products and other directions, can solve the problems such as the decrease of the viable count of Lactobacillus bulgaricus, the change of the coloring effect of the product, and the influence of the function of the starter, and achieve a good flavor and taste. , Unique flavor, fine and smooth texture

Active Publication Date: 2019-11-12
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since the most commonly used strains of yogurt starter are Streptococcus thermophilus and Lactobacillus bulgaricus, which exist during the shelf life, with the extension of storage time, the number of viable bacteria of Streptococcus thermophilus is relatively stable, and the number of viable bacteria of Lactobacillus bulgaricus decreases rapidly , which seriously affects the function of the starter
[0005] In addition, most of the existing coloring yogurts are achieved by adding food synthetic colorings to yogurts. Food colorings can only have sensory performance and are not natural ingredients. There are also a few yogurts that add natural coloring agents, but these yogurts exist in The coloring effect of the product will change under conditions such as light and partial acidity

Method used

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  • Application of lycopene in promoting yogurt fermentation and maintaining the stability of viable bacterial count during the shelf life of yogurt
  • Application of lycopene in promoting yogurt fermentation and maintaining the stability of viable bacterial count during the shelf life of yogurt
  • Application of lycopene in promoting yogurt fermentation and maintaining the stability of viable bacterial count during the shelf life of yogurt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] Stirred yogurt containing lycopene and preparation method thereof

[0057] 1. Preparation of Lycopene Extract

[0058] 1) Clean the tomato, cut it into fruit pieces of 30×30 mm, and mash to prepare tomato fruit paste.

[0059] 2) Add tomato fruit paste to soybean oil at a ratio of 1:1 to liquid, soak and extract at room temperature for 4 hours in the dark.

[0060] 3) Centrifuge the extract at 4500 rpm for 15 minutes to remove residual pomace in the extract.

[0061] 4) Vacuum freeze-dry the centrifuged lycopene extract at a pre-freezing rate of 0.6°C / min, a drying chamber pressure of 73.6pa, and a heating plate temperature of 40°C to obtain a lycopene extract.

[0062] 2. Prepare yogurt:

[0063] Fermentation substrate formula: 0.3% lycopene extract prepared above, 0.03% sodium erythorbate, 0.1% phytic acid, 0.1% sodium hexametaphosphate, 10% white sugar, 0.35% pectin, and the rest raw milk;

[0064] 1) Standardization of raw milk: select high-quality, safe and qua...

Embodiment 2

[0071] Settled yogurt rich in watermelon natural lycopene and preparation method thereof

[0072] 1. Preparation of watermelon lycopene extract

[0073] 1) Cut the watermelon pulp into 30×30mm fruit pieces, mash to prepare watermelon puree.

[0074] 2) Add watermelon puree to soybean oil at a material-to-liquid ratio of 1:1.5, soak and extract at room temperature for 4.5 hours in the dark.

[0075] 3) Centrifuge the extract at 4600 rpm for 15 minutes to remove residual pulp in the extract.

[0076] 4) Vacuum freeze-dry the centrifuged watermelon lycopene extract at a pre-freezing rate of 0.7° C. / min, a drying chamber pressure of 74 pa, and a heating plate temperature of 41° C. to obtain a watermelon lycopene extract.

[0077] 2. Prepare yogurt:

[0078] Fermentation substrate formula: 0.4% watermelon lycopene extract prepared above, 0.04% sodium erythorbate, 0.15% phytic acid, 0.2% sodium hexametaphosphate, 13% white sugar, 0.45% CMC, and the rest raw milk;

[0079] 1) Sta...

Embodiment 3

[0086] Stirred yoghurt rich in watermelon natural lycopene and preparation method thereof

[0087] 1. Preparation of watermelon lycopene extract

[0088] 1) Cut the watermelon pulp into 30×30mm fruit pieces, mash to prepare watermelon puree.

[0089] 2) Add watermelon puree to soybean oil at a material-to-liquid ratio of 1:1.5, soak and extract at room temperature for 5 hours in the dark.

[0090] 3) Centrifuge the extract at 4700 rpm for 15 minutes to remove residual pulp in the extract.

[0091] 4) Vacuum freeze-dry the centrifuged watermelon lycopene extract at a pre-freezing rate of 0.8°C / min, a drying chamber pressure of 75pa, and a heating plate temperature of 42°C to obtain a watermelon lycopene extract.

[0092] 2. Prepare yogurt:

[0093] Fermentation substrate formula: 0.4% watermelon lycopene extract prepared above, 0.04% sodium erythorbate, 0.15% phytic acid, 0.2% sodium hexametaphosphate, 13% white sugar, 0.43% CMC, 16% whole milk powder, residual water;

[0...

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Abstract

The present invention discloses applications of lycopene in promotion of yogurt fermentation and maintaining of stability of viable count within a yogurt shelf life. The present invention further discloses a lycopene-containing yogurt, wherein the raw materials comprise milk or milk powder and water, and lycopene. The present invention further discloses a preparation method of the lycopene-containing yogurt, wherein the method comprises: adopting milk or milk powder as a main raw material, adding lycopene, carrying out homogenization and sterilization, and carrying out strain fermentation to produce the yogurt. According to the present invention, the lycopene is added to the yogurt to shorten the fermentation time and reduce the fermentation risk; the lycopene is added to the yogurt to keep the viable count of the yogurt; and the obtained yogurt has characteristics of smooth and delicate tissue state, gloss, no water dropping, pure flavor, good taste and good stability, and cannot produce unacceptable phenomena such as stratification, precipitation and fat floating after the yogurt is stored for more than or equal to 30 days in a low-temperature storage manner.

Description

technical field [0001] The invention relates to the field of fermented milk product processing. More specifically, it relates to the application of lycopene in promoting the fermentation of yogurt and maintaining the stability of the viable count of yogurt during the shelf life. Background technique [0002] Yogurt (yogurt, yoghurt) tastes sweet and sour, smooth and nutritious. Yogurt contains active lactic acid bacteria, which can inhibit the growth of harmful bacteria in the intestinal tract, regulate the balance of intestinal microecology, enhance human immunity, enhance human digestion, increase appetite, improve intestinal environment, and effectively increase calcium. , the utilization rate of phosphorus in the human body; it has also been reported that lactic acid bacteria contain oxidoreductase and peroxidase, which can fight free radicals in the human body, inhibit the growth of spoilage bacteria, and reduce ammonia, hydrogen sulfide, and The formation of harmful ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/127A23C9/13
Inventor 董强韩亚轩张海斌
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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