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Yoghurt stabilizer containing flaxseed gum and application thereof in preparation of yoghurt

A technology of linseed gum and stabilizer, applied in dairy products, yogurt preparation, yogurt stabilizer field, can solve the problems of low viscosity and rough texture of yogurt, achieve strong water binding ability, delicate taste, and improve texture Effect of State and Viscosity

Inactive Publication Date: 2017-07-21
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Aiming at the above-mentioned technical problems in the prior art, the present invention provides a yogurt stabilizer containing linseed gum and its application in the preparation of yogurt, the yogurt stabilizer containing linseed gum and its application in the preparation Applied medicine in yogurt solves technical problems such as low viscosity, rough texture and whey precipitation in yogurt in the prior art

Method used

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  • Yoghurt stabilizer containing flaxseed gum and application thereof in preparation of yoghurt
  • Yoghurt stabilizer containing flaxseed gum and application thereof in preparation of yoghurt
  • Yoghurt stabilizer containing flaxseed gum and application thereof in preparation of yoghurt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A yoghurt stabilizer comprises the following raw materials compounded and mixed uniformly, and calculated by weight percentage, it contains: 2% of linseed gum, 18% of pectin and 80% of modified starch. The yoghurt prepared by the above yoghurt stabilizer is prepared from the following raw materials in percentage by weight: 0.5% of yoghurt stabilizer, 6% of white sugar, 0.005% of fermentation bacteria, 9% of milk powder and 84.5% of water.

[0029] (1) Dissolution: Weigh 3.0g of yogurt stabilizer, 36g of white sugar, and 54g of milk powder, and add 507g of water to a constant temperature water bath at 70°C to fully dissolve to obtain a mixed solution;

[0030] (2) Homogenization: the mixed solution obtained in step (1) is homogenized under a pressure of 20MPa;

[0031] (3) Sterilization and cooling: heat the homogenized milk in step (2) at 95°C for 300s, and rapidly cool it to 45°C;

[0032] (4) Add strains: weigh 0.05g of bacterial powder, dissolve in 1mL of sterile wa...

Embodiment 2

[0036] A yoghurt stabilizer comprises the following raw materials compounded and mixed uniformly, and calculated by weight percentage, it contains: 3.0% of linseed gum, 8.8% of pectin, and 88.2% of modified starch. The yogurt prepared by the above-mentioned yogurt stabilizer is prepared from the following raw materials in percentage by weight: 0.68% of yogurt stabilizer, 7% of white sugar, 0.005% of fermented bacteria, 9% of milk powder, and 83.3% of water.

[0037] (1) Dissolution: Weigh 4.08g of yogurt stabilizer, 42g of white sugar, and 54g of milk powder, and add 499.8g of water to a constant temperature water bath at 70°C to fully dissolve to obtain a mixed solution;

[0038] (2) Homogenization: the mixed solution obtained in step (1) is homogenized under a pressure of 18MPa;

[0039] (3) Sterilization and cooling: heat the homogenized milk in step (2) at 95°C for 300s, and rapidly cool it to 45°C;

[0040] (4) Add strains: weigh 0.05g of bacterial powder, dissolve in 1m...

Embodiment 3

[0044] A yoghurt stabilizer is compounded and evenly mixed from the following raw materials, and calculated by weight percentage, it contains: 4.55% of linseed gum, 4.55% of pectin and 90.90% of modified starch. The yoghurt prepared by the yoghurt stabilizer is prepared from the following raw materials in percentage by weight: 0.88% of the yoghurt stabilizer, 5% of white sugar, 0.005% of fermented bacteria, 85% of fresh milk and 9.1% of water.

[0045] (1) Dissolution: Weigh 5.28g of yogurt stabilizer, 30g of white sugar, 510g of fresh milk, and 54.6g of water and fully dissolve in a constant temperature water bath at 60°C to obtain a mixed solution;

[0046] (2) Homogenization: the mixed solution obtained in step (1) is homogenized under a pressure of 22MPa;

[0047] (3) Sterilization and cooling: heat the homogenized milk in step (2) at 95°C for 300s, and rapidly cool it to 35°C;

[0048] (4) Add strains: weigh 0.05g of bacterial powder, dissolve in 1mL of sterile water, ab...

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Abstract

The invention relates to a yoghurt stabilizer containing flaxseed gum. By mass percentage, the yoghurt stabilizer comprises 1%-16% of flaxseed gum, 4%-40% of pectin, and 44%-95% of modified starch. The invention also provides a preparation method of fermented yoghurt. The method includes: mixing the yoghurt stabilizer, a sweetener, water and milk powder evenly to obtain a mixed solution, in which the mass percentage of the yoghurt stabilizer is 0.25%-0.94%, the mass percentage of the milk powder is 9%-10%, the mass percentage of the sweetener is 5%-8%, and the balance is water; homogenizing the mixed solution; sterilizing the homogenized liquid; adding a yoghurt fermentative strain into the cooled mixed solution, and stirring the substances evenly; conducting filling and capping, and then performing fermentation; and carrying out refrigeration and after-ripening on the fermented yoghurt, thus obtaining yoghurt. The yoghurt stabilizer provided by the invention can enhance yoghurt viscosity and improve the texture state, has delicate taste and lubricant effect, and can guarantee the product a uniform state during the shelf life.

Description

technical field [0001] The invention belongs to the field of food and relates to a dairy product technology, in particular to a yogurt stabilizer containing linseed gum and its application in preparing yogurt. [0002] technical background [0003] Yogurt is a fermented dairy product that is popular with the public. Because of its good taste, high nutritional value, and easy digestion and absorption, it has become popular in thousands of households. With the gradual increase of yogurt production and consumption, improving the quality of yogurt has always been a theoretical and practical problem that the dairy industry needs to solve. Its quality stability is one of the main factors that determine whether it can be accepted by consumers. The problems affecting the quality stability of yogurt mainly include whey precipitation, weak curd, low consistency, layering, rough texture, etc., which seriously affect the acceptability of the product. [0004] During the preparation of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/137
CPCA23C9/137
Inventor 田怀香申永波何玉洁陈臣于海燕史雨桦
Owner SHANGHAI INST OF TECH
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