Coconut yoghourt and preparation method thereof

Abstract

The invention belongs to the technical field of yoghurt, and discloses coconut yoghurt and a preparation method thereof, the coconut yoghurt comprises the following components by weight: 700 parts of purified water, 300 parts of coconut powder and probiotics. The structure is simple and reasonable, the coconut matrix avoids the milk protein allergy risk, and the coconut matrix is suitable for people with lactose intolerance and gluten sensitivity; lauric acid in coconuts accounts for more than 50%, so that energy is supplied quickly, fat is not easy to accumulate, and the coconut oil is suitable for body-building crowds; the coconut powder contains 7-8% of protein and potassium and magnesium elements, and supplements calcium together with the raw milk, the unsalted butter and the milk powder; according to the characteristics of low protein and high fiber of a coconut matrix, strains which are high in acid resistance and can decompose medium-chain fatty acid (MCFA) in coconut milk are screened, the acid production, aroma production and intestinal tract colonization capabilities are enhanced through multi-strain synergism, and 6-8% of fiber in coconut powder promotes proliferation of probiotics, so that double-effect synergy of'prebiotics and probiotics' is formed; the coconut yoghurt has both dairy product texture and tropical flavor, and fills the blank of thin taste of traditional soybean milk / almond milk yoghurt.

Description

Technical Field

[0001] The present invention belongs to the technical field of yogurt, and particularly relates to coconut yogurt and a preparation method thereof. Background Art

[0002] Yogurt, scientifically named "fermented milk", is a dairy product made from milk. After sterilization, lactic acid bacteria are added to the milk for fermentation, and then it is cooled and filled. According to the national standard, it is divided into two categories: plain yogurt and flavored yogurt. According to the fat content, yogurt can be classified into high-fat yogurt, whole-fat yogurt, low-fat yogurt, skimmed yogurt, etc.

[0003] Approximately 65% of adults globally have lactose intolerance problems. Coconut, as a plant-based raw material (lactose-free, low allergen), has become an ideal substitute.

[0004] With the development of the social health concept, consumers increasingly prefer plant-based and natural foods without additives. Coconut yogurt conforms to the "Clean Label" concept and does not require stabilizers or preservatives in its formula. Summary of the Invention

[0005] The present invention provides coconut yogurt and a preparation method thereof.

[0006] The coconut yogurt, by weight, comprises 700 parts of purified water, 300 parts of coconut powder, and probiotics. The probiotics adopt combination A: Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium, Lactobacillus acidophilus, Lactobacillus casei; or combination B: Lactiplantibacillus plantarum P-8, Bifidobacterium animalis subsp. lactis V9, Lactobacillus casei Zhang, Lactobacillus helveticus H9, Lactobacillus delbrueckii subsp. bulgaricus ND-02, Streptococcus salivarius subsp. thermophilus ND-03; or combination C: Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Bifidobacterium animalis subsp. animalis, Bifidobacterium breve, Lactobacillus paracasei, Lactobacillus crispatus, Lactobacillus mucosae, Bifidobacterium animalis subsp. lactis, Lactobacillus helveticus, Lactobacillus rhamnosus, Bifidobacterium longum subsp. longum, Lactiplantibacillus plantarum.

[0007] Preferably, it further comprises 100 parts of coconut milk and at least one of 50 parts of raw cow milk, light cream, and milk powder.

[0008] Preferably, it further comprises 40 parts of granulated sugar.

[0009] Preferably, it further comprises 20 parts of five-grain powder or 120 parts of banana puree.

[0010] The present invention also discloses a preparation method of coconut yogurt, comprising the following steps:

[0011] Step 1 Raw material pretreatment

[0012] Boil purified water and cool it to 45°C for later use;

[0013] Sieve coconut powder;

[0014] Step 2: Sterilization and mixing

[0015] Scald glass bottles with boiling water for 5 minutes and drain;

[0016] Introduce the raw materials except probiotics into the glass bottle and mix them at high speed with a stirrer for 3 minutes until no visible particles to the naked eye;

[0017] Optionally add granulated sugar, heat it to 60°C and stir to mix;

[0018] Step 3: Inoculation and fermentation

[0019] Adjust the system to 40°C, add probiotics at 0.3 g / L, and stir for 2 minutes;

[0020] Seal the glass bottle and place it in an environment with a constant temperature of 40°C for fermentation;

[0021] Ferment for 10 - 12 hours;

[0022] Step 4: Termination and after-ripening

[0023] Immediately refrigerate at 0 - 4°C to terminate the reaction after fermentation is completed.

[0024] Preferably, add at least one of coconut milk, raw cow milk, light cream, and milk powder. Pre-mix and shake well the coconut milk and at least one of raw cow milk, light cream, and milk powder, and introduce them into the glass bottle together in Step 2.

[0025] Preferably, dry-mix five-grain powder and coconut powder.

[0026] Preferably, stir in banana puree after fermentation is completed.

[0027] Preferably, the fermented probiotics use combination A: Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium, Lactobacillus acidophilus, Lactobacillus casei; or combination B: Lactiplantibacillus plantarum P-8, Bifidobacterium animalis subsp. lactis V9, Lactobacillus casei Zhang, Lactobacillus helveticus H9, Lactobacillus delbrueckii subsp. bulgaricus ND-02, Streptococcus salivarius subsp. thermophilus ND-03; or combination C: Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Bifidobacterium animalis subsp. animalis, Bifidobacterium breve, Lactobacillus paracasei, Lactobacillus crispatus, Lactobacillus mucosae, Bifidobacterium animalis subsp. lactis, Lactobacillus helveticus, Lactobacillus rhamnosus, Bifidobacterium longum subsp. longum, Lactiplantibacillus plantarum; refrigerate for 4 hours to terminate the reaction after fermentation with combination A or B; refrigerate for 12 hours after fermentation with combination C to promote the generation of probiotic metabolites.

[0028] Compared with the prior art, the beneficial effects of the present invention are:

[0029] Coconut matrix can avoid the risk of milk protein allergy and is suitable for people with lactose intolerance and gluten sensitivity; lauric acid in coconut accounts for more than 50%, which can provide energy quickly and is not easy to accumulate fat, making it suitable for fitness people; coconut powder contains 7-8% protein and potassium and magnesium elements, which can supplement calcium in coordination with fresh milk, light cream and milk powder;

[0030] In view of the characteristics of low protein and high fiber in coconut matrix, strains with strong acid resistance and capable of decomposing medium-chain fatty acids (MCFAs) in coconut milk are screened. Through the synergistic effect of multiple strains, the ability to produce acid, produce aroma and colonize the intestine is enhanced. 6-8% of the fiber in coconut powder promotes the proliferation of probiotics, forming a dual-effect synergy of "prebiotic + probiotic";

[0031] Coconut yogurt combines the "texture of dairy products" and "tropical flavor", filling the gap of the thin taste of traditional soy milk / almond milk yogurt. Detailed implementation mode

[0032] The embodiments of the present invention are described in detail below. Unless otherwise specified, the raw materials and equipment used can be purchased from the market or are commonly used in the art. The methods in the embodiments, unless otherwise specified, are conventional methods in the art. The embodiments described below are exemplary and are only used to explain the present invention and should not be construed as a limitation of the present invention.

[0033] Probiotic combination A: Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium, Lactobacillus acidophilus, Lactobacillus casei;

[0034] Combination B: Lactiplantibacillus plantarum P-8, Bifidobacterium animalis subsp. lactis V9, Lactobacillus casei Zhang, Lactobacillus helveticus H9, Lactobacillus delbrueckii subsp. bulgaricus ND-02, Streptococcus salivarius subsp. thermophilus ND-03;

[0035] Combination C: Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Bifidobacterium animalis subsp. animalis, Bifidobacterium breve, Lactobacillus paracasei, Lactobacillus crispatus, Lactobacillus reuteri, Bifidobacterium animalis subsp. lactis, Lactobacillus helveticus, Lactobacillus rhamnosus, Bifidobacterium longum subsp. longum, Lactiplantibacillus plantarum.

[0036] The bacteria in combination B have strong acid resistance and can shorten the fermentation time; combination C requires appropriate extension of fermentation to activate slow-growing bacteria such as Bifidobacterium longum.

[0037] Example 1

[0038] Preparation of coconut yogurt:

[0039] Step 1 Raw material pretreatment

[0040] Boil purified water and cool it to 45°C, then take 700 grams for standby;

[0041] Sift 300 grams of coconut powder;

[0042] Step 2: Sterilization and mixing

[0043] Scald the glass bottle with boiling water for 5 minutes and drain;

[0044] Introduce the raw materials except probiotics into the glass bottle and mix at high speed with a blender for 3 minutes until no visible particles can be seen by the naked eye;

[0045] Step 3: Inoculation and fermentation

[0046] Adjust the system to 40 °C, add probiotics at 0.3 g / L, and stir for 2 minutes;

[0047] Seal the glass bottle and place it in a constant temperature environment of 40 °C for fermentation;

[0048] Ferment for 10 - 12 hours;

[0049] Step 4: Termination and after-ripening

[0050] Immediately refrigerate at 0 - 4 °C to terminate the reaction after fermentation is completed.

[0051] Example 2

[0052] Add 100 grams of coconut milk and a total of 50 grams of one or more of raw milk, light cream, and milk powder. Pre-mix and shake well the coconut milk with at least one of raw milk, light cream, and milk powder in Step 1, and introduce them into the glass bottle together in Step 2.

[0053] Example 3

[0054] On the basis of Example 1 or 2, add 40 parts of granulated sugar and heat to 60 °C for stirring and mixing during the mixing stage in Step 2.

[0055] Example 4

[0056] On the basis of Example 1, 2, or 3, dry-mix 20 grams of five-grain powder with coconut powder.

[0057] Example 5

[0058] On the basis of Example 1, 2, or 3, stir in 120 grams of banana puree after fermentation is completed.

[0059] The formulations of each example cover sugar-free / sugared and basic / composite nutritional requirements.

[0060] Refrigerate for 4 hours to terminate the reaction after fermentation using probiotic combination A or B; refrigerate for 12 hours after fermentation using combination C to promote the generation of probiotic metabolites.

[0061] Two microbial combinations achieve differentiated functions (combinations A and B focus on efficiency, and combination C focuses on diverse probiotic effects).

[0062] Multi-strain probiotic effects:

[0063] Combination A (5 strains): With traditional yogurt bacteria (Lactobacillus bulgaricus + Streptococcus thermophilus) as the core, it has stable acid production and coagulates relatively quickly;

[0064] Combination B (6 strains): Lactobacillus casei Zhang can inhibit pathogenic bacteria (such as Escherichia coli), and Lactobacillus helveticus H9 degrades milk-derived allergens;

[0065] Combination C (12 strains): Bifidobacterium longum subsp. longum promotes the production of short-chain fatty acids (SCFAs) and repairs the intestinal barrier; Lactobacillus mucosae reuteri relieves irritable bowel syndrome (IBS).

[0066] Antioxidant and immune support: Coconut polyphenols + Anthocyanins in Five Black Powder scavenge free radicals, and Bifidobacterium animalis V9 enhances the activity of NK cells;

[0067] Potential for mood regulation: Lactobacillus helveticus H9 promotes the synthesis of γ-aminobutyric acid (GABA) and relieves anxiety.

[0068] Although the embodiments of the present invention have been shown and described, those of ordinary skill in the art can understand that various changes, modifications, substitutions, and variations can be made to the above embodiments without departing from the principles and purposes of the present invention. The scope of the present invention is defined by the claims and their equivalents.

Claims

1. Coconut yogurt, characterized in that, By weight, it includes 700 parts of purified water, 300 parts of coconut powder and probiotics. The probiotics adopt combination A: Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium, Lactobacillus acidophilus, Lactobacillus casei; or combination B: Lactiplantibacillus plantarum P-8, Bifidobacterium animalis subsp. lactis V9, Lactobacillus casei Zhang, Lactobacillus helveticus H9, Lactobacillus delbrueckii subsp. bulgaricus ND-02, Streptococcus salivarius subsp. thermophilus ND-03; or combination C: Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Bifidobacterium animalis subsp. animalis, Bifidobacterium breve, Lactobacillus paracasei, Lactobacillus crispatus, Limosilactobacillus reuteri, Bifidobacterium animalis subsp. lactis, Lactobacillus helveticus, Lactobacillus rhamnosus, Bifidobacterium longum subsp. longum, Lactiplantibacillus plantarum.

2. The coconut yogurt according to claim 1, characterized in that, It also includes 100 parts of coconut milk and at least one of 50 parts of raw cow milk, light cream, and milk powder.

3. The coconut yogurt according to any one of claims 1 or 2, characterized in that, It also includes 40 parts of granulated sugar.

4. The coconut yogurt according to claim 3, characterized in that, It also includes 20 parts of five-grain powder or 120 parts of banana puree.

5. Method for preparing coconut yogurt, characterized in that, It includes the following steps: Step 1: Raw material pretreatment The purified water is boiled and then cooled to 45 °C for standby. The coconut powder is sieved. Step 2: Sterilization and mixing The glass bottles are boiled in boiling water for 5 minutes and then drained. The raw materials except for the probiotics are introduced into the glass bottles and mixed at high speed with a stirrer for 3 minutes until there are no visible particles to the naked eye. Optionally, granulated sugar is added and heated to 60 °C for stirring and mixing. Step 3: Inoculation and fermentation The system is adjusted to 40 °C, and the probiotics are added at 0.3 g / L and stirred for 2 minutes. The glass bottles are sealed and placed in an environment with a constant temperature of 40 °C for fermentation. Fermentation lasts for 10 - 12 hours. Step 4: Termination and after-ripening Immediately after fermentation is completed, refrigerate at 0 - 4 °C to terminate the reaction.

6. The preparation method of the coconut yogurt according to claim 5, characterized in that, Add coconut milk and at least one of raw cow milk, light cream, and milk powder. The coconut milk and at least one of raw cow milk, light cream, and milk powder are pre-mixed and shaken well, and then introduced into the glass bottles together in Step 2.

7. The method for preparing coconut yogurt according to any one of claims 5 or 6, characterized in that, Dry-mix the five-grain powder and the coconut powder.

8. The method for preparing coconut yogurt according to any one of claims 5 or 6, characterized in that, Mix in the banana puree after fermentation is completed.

9. The method for preparing coconut yogurt according to any one of claims 5 or 6, characterized in that, For the fermented probiotics, use combination A: Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium, Lactobacillus acidophilus, Lactobacillus casei; or combination B: Lactiplantibacillus plantarum P-8, Bifidobacterium animalis subsp. lactis V9, Lactobacillus casei Zhang, Lactobacillus helveticus H9, Lactobacillus delbrueckii subsp. bulgaricus ND-02, Streptococcus salivarius subsp. thermophilus ND-03; or combination C: Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Bifidobacterium animalis subsp. animalis, Bifidobacterium breve, Lactobacillus paracasei, Lactobacillus crispatus, Limosilactobacillus reuteri, Bifidobacterium animalis subsp. lactis, Lactobacillus helveticus, Lactobacillus rhamnosus, Bifidobacterium longum subsp. longum, Lactiplantibacillus plantarum; after fermentation with combination A or B, refrigerate for 4 hours to terminate the reaction; after fermentation with combination C, refrigerate for 12 hours to promote the generation of probiotic metabolites.