Yogurt containing lotus leaf powder and preparation method thereof

Abstract

The present application discloses a yogurt containing lotus leaf powder and a preparation method thereof, and belongs to the technical field of yogurt preparation. The yogurt is measured by weight, including: 80-90 parts of raw milk, 1-2 parts of acetylated distarch phosphate, 0.5-1 parts of concentrated whey protein powder, 0.2-0.4 parts of lotus leaf powder, 0.2-0.5 parts of pectin, 0.2-0.4 parts of gelatin and 0.1-0.2 parts of sodium alginate. The yogurt can make the effective ingredient lotus leaf alkaloids dissolve in the form of soluble salts, thereby increasing the content of lotus leaf alkaloids, and while the fragrant taste and efficacy characteristics of the increased yogurt are maintained, the uniformity of the organizational state of the product itself is maintained, and the phenomena of lotus leaf powder sedimentation, liquid stratification, etc. are avoided.

Description

Technical Field

[0001] The present application relates to a yogurt containing lotus leaf powder and a preparation method thereof, belonging to the field of food technology, in particular to the field of yogurt preparation technology. Background Art

[0002] In addition to the traditional advantage that the nutrients in yogurt are more easily absorbed and utilized by the human body, as the concepts of health and diet therapy become more popular, giving yogurt certain functional properties has also been proposed as a new advantage.

[0003] Lotus leaf is a perennial aquatic plant with rhizomes belonging to the Nymphaeaceae family. It is mainly concentrated in southern China and is planted as an economic crop. Lotus leaf tastes bitter and slightly astringent. The lotus leaf alkaloids contained in it are its main biologically active ingredients. Lotus leaf has the effects of relieving heat and dampness, strengthening the spleen and raising yang, and dispersing blood stasis and stopping bleeding. However, fresh lotus leaves are not resistant to storage and are seasonal, so processing them into raw powder can facilitate storage and exert their medicinal value.

[0004] Directly adding lotus leaf powder to yogurt will result in a low extraction and dissolution rate of the alkaloid active ingredients in the lotus leaf powder in the yogurt, and there will be sedimentation and uneven distribution, which will increase the astringency of the yogurt product and reduce the taste and flavor. Summary of the invention

[0005] In order to solve the above problems, a yogurt containing lotus leaf powder and a preparation method thereof are provided. The yogurt is formed by fermenting raw cow's milk, lotus leaf powder, acetylated distarch phosphate and concentrated whey protein powder, and can dissolve the effective ingredient lotus leaf alkaloid in the form of soluble salt, thereby increasing the content of lotus leaf alkaloid, and while increasing the fragrant taste and efficacy characteristics of the yogurt, the uniformity of the product's own organizational state is maintained, and the phenomena of lotus leaf powder sedimentation, liquid stratification and the like are avoided.

[0006] According to one aspect of the present application, a yogurt containing lotus leaf powder is provided, which includes, by weight: 80-90 parts of raw cow's milk, 1-2 parts of acetylated distarch phosphate, 0.5-1 part of concentrated whey protein powder, 0.2-0.4 parts of lotus leaf powder, 0.2-0.5 parts of pectin, 0.2-0.4 parts of gelatin and 0.1-0.2 parts of sodium alginate.

[0007] Pectin, gelatin and sodium alginate play a role in thickening and emulsifying, and can improve the uniformity of the dispersion of lotus leaf powder in yogurt. Through the stabilizing system of the above-mentioned compound thickeners and specific process conditions, the organizational state of the yogurt product remains uniform during long-term storage, avoiding the waste caused by the precipitation of calcium nutrients, and maintaining the mellow flavor of the yogurt itself, with a delicate and smooth taste.

[0008] Optionally, it also includes: 7-7.6 parts of white sugar, 1-1.5 parts of sweetened condensed milk, 0.1-0.15 parts of cheese powder, 0.05-0.1 parts of agar, and 0.1-0.2 parts of flavoring.

[0009] White sugar can adjust the sweetness of yogurt, sweetened condensed milk, cheese powder and edible flavors can ensure the taste and flavor of the final product, and agar can improve the product's consistency and enrich its taste.

[0010] Optionally, the particle size of the lotus leaf powder is 150-178 μm, and this particle size range is to ensure the permeability of the filter screen of the production equipment during the production process and to be easy to disperse in milk, and at the same time, it is easier to break the wall, thereby increasing the dissolution rate and maximum dissolution amount of lotus leaf alkaloids;

[0011] The preparation method of the lotus leaf raw powder comprises the following steps: taking lotus leaves as raw materials, washing, drying, crushing and sieving the raw materials to obtain the lotus leaf raw powder.

[0012] The particle size of the lotus leaf powder can ensure that the lotus leaf powder is evenly dispersed in raw milk, prevent agglomeration, and increase the surface area of ​​the lotus leaf powder, thereby facilitating the dissolution of effective ingredients.

[0013] Optionally, the content of lotus leaf alkaloids in the yogurt is 13-16 mg / kg, preferably 14-16 mg / kg.

[0014] According to another aspect of the present application, a method for preparing yogurt containing lotus leaf powder as described in any one of the above items is provided, comprising the following steps:

[0015] (1) Pre-treating raw milk to obtain raw milk, heating 20-40 parts of the raw milk to 75-80° C., adding acetylated distarch phosphate, concentrated whey protein powder and lotus leaf powder, mixing, homogenizing and pressurizing, sterilizing, and co-fermenting with Lactobacillus delbrueckii subspecies bulgaricus and Streptococcus thermophilus until the pH value is 3.6 and the lactic acid content is 3.3%-3.9%, thereby obtaining a first component;

[0016] (2) heating the remaining raw milk to 75-80° C., then adding the remaining other raw materials and mixing, then homogenizing and pressurizing, and finally sterilizing and cooling to 40-45° C. to obtain a second component;

[0017] (3) The first component and the second component are mixed, and fermented again until the pH value is 4.2, and then stirred to break the emulsion and sterilized to obtain the yogurt.

[0018] Preferably, the emulsion is broken by stirring at 15-25 r / min for 10-15 min.

[0019] Since the effective components of lotus leaf powder are not easy to dissolve, in step (1) of the present application, raw milk and lotus leaf powder are mixed together, and the wall is broken by homogenization under high pressure, so that the lotus leaf powder is more uniform, fine, or even partially broken, which is more beneficial to the dissolution of the effective components in the lotus leaf powder. Acetylated distarch phosphate is added and stirred evenly to make it fully mixed and suspended, and the effective contact area between the lotus leaf powder and the acidic solution is increased while improving the dispersibility. The lotus leaf powder after wall breaking participates in the fermentation together with the raw milk, acetylated distarch phosphate, and concentrated whey protein powder, so that the lotus leaf alkaloids can react with the generated lactic acid and other components during the fermentation process to form salts and dissolve in the yogurt final product, and the addition of concentrated whey protein powder also introduces a lactose content of about 1.5% of the total proportion of the first component, which increases the total amount of lactic acid generated during the fermentation process. Under the environment where the total contact area between the lotus leaf powder and the solution is increased, with the decrease of the pH value of the first component and the increase of the lactic acid content, as well as under the action of the fermentation temperature and time, the total amount of the effective component lotus leaf alkaloids dissolved is higher.

[0020] In the present application, part of the raw milk and lotus leaf powder are pre-fermented to a pH of 3.6 so that the alkaloid content in the first component can be dissolved to the maximum, and the first component and the second component are mixed again and then fermented for the second time. The final prepared yogurt product has a rich taste and a stable and uniform tissue state, and the medicinal value of the lotus leaf is also obtained.

[0021] If all the raw materials are directly mixed and fermented to pH 3.6, the content of lotus leaf alkaloids can be increased, but it is difficult to reach the fermentation end point of pH 3.6. In addition, since more food raw materials and additives are added to ensure the flavor of the product, the increase in suspended particles may cause the contact area between lotus leaf powder and fermentation liquid to decrease, resulting in unstable yogurt tissue state, easy stratification, lotus leaf powder sedimentation and other undesirable phenomena, and may reduce the dissolution of lotus leaf alkaloids, and cause the acidity of the final yogurt to be too low and the taste to deteriorate. If all the raw materials are directly mixed and fermented to pH 4.2, in addition to the above problems, the dissolution of lotus leaf alkaloids will be further reduced due to insufficient acidity, and the nutrition, taste and flavor of the yogurt will also be reduced.

[0022] The invention makes full use of the changes in the yogurt fermentation process, selects secondary ingredients and secondary fermentation technology, and effectively completes the combination of the two processes of lotus leaf alkaloid dissolution and yogurt fermentation by fermentation technology, thereby improving the edible value of the yogurt and facilitating the production of traditional production equipment, so that the organizational state of the yogurt product remains uniform during the long-term storage process, avoids the waste caused by the precipitation of nutrients, and maintains the mellow flavor of the yogurt itself, with a delicate and smooth taste.

[0023] Optionally, the homogenization and pressurization treatment of step (1) is: pressurizing to 200-280 bar at 60-70° C., circulating the treatment for 8-10 seconds, and performing homogenization under high pressure to achieve the effect of making the lotus leaf powder more fine and partially broken, thereby improving the wall breaking efficiency of the lotus leaf powder, thereby increasing the dissolution amount of the effective ingredients in the lotus leaf powder, and reducing the diameter of the fat globules in the milk to prevent the phenomenon of fat floating in the product.

[0024] The homogenization and pressurization treatment in step (2) is: pressurizing to 160-200 bar at 60-70° C. for 0.5-1 s. Under the above conditions, the remaining raw milk is fully mixed with the remaining other raw materials to make the other raw materials evenly distributed in the raw milk, and reduce the diameter of the fat globules in the milk to prevent the fat in the milk from floating up.

[0025] Optionally, in step (1), after the raw materials are mixed, they are sheared at a high speed of 2500-3000 r / min for 10-15 min, cooled to below 10° C., and then homogenized and pressurized;

[0026] In step (2), the raw materials are mixed and then sheared at a high speed of 2500-3000 r / min for 5-10 minutes, cooled to below 10° C., and then homogenized and pressurized.

[0027] After the raw materials are mixed, they are continuously sheared at high speed under high temperature, which can make the materials other than raw milk fully dispersed in the raw milk and improve the uniformity of mixing. In order to maintain the uniformity of the materials, they are cooled to below 10°C in time, so that the materials can be fully and evenly mixed and suspended in the raw milk, making the organizational state of the product more stable.

[0028] Optionally, the fermentation temperature of step (1) is 40-45°C, and the fermentation time is greater than 20 hours; direct-injection of the strain in step (1) ensures that the fermentation process is not contaminated by miscellaneous bacteria, and constant-temperature fermentation is carried out at the above temperature. During the fermentation of partially broken lotus leaf powder, as the fermentation time increases, the pH value of the system gradually decreases, and the content of lactic acid generated continues to increase, and the effective ingredient biological lotus leaf alkaloids gradually form soluble salts and are continuously dissolved.

[0029] The fermentation temperature of step (3) is 40-45° C., and the fermentation time is 4-6 hours. In step (3), the first component and the second component are subjected to secondary fermentation. The fermentation temperature and fermentation time can improve the taste of the yogurt and ensure that the pH of the final product is 4.2. First, the pH is prevented from being too low, which affects the uniformity of the yogurt tissue; second, the pH of the product is ensured to be ≤4.4, so that the effective ingredients of the lotus leaf powder are continuously dissolved and the storage stability of the lotus leaf alkaloids is improved.

[0030] Optionally, the sterilization temperature of step (1) is 92-98°C and the sterilization time is 280-300s;

[0031] The sterilization temperature of step (2) is 92-98°C and the sterilization time is 280-300s;

[0032] The sterilization temperature of step (3) is 73-77°C and the sterilization time is 13-17s.

[0033] The sterilization temperature and sterilization time of step (3) are both less than those of step (1) and step (2) because the fermentation of the yogurt product has been completed at this time, and this heat treatment is only to kill the fermentation bacteria to achieve the purpose of extending the shelf life of the yogurt and ensuring that its quality and acidity do not change. In addition, this step does not introduce new raw materials with the possibility of contamination, and does not require excessively high intensity heat treatment. If the heat treatment intensity at this stage is too high, the internal structure of the yogurt will be destroyed, resulting in a decrease in the quality of the yogurt.

[0034] Optionally, the pretreatment of raw milk in step (1) includes filtering, degassing, preheating, milk purification, homogenization, pasteurization and cooling steps, wherein the preheating temperature is 60-70°C, the homogenization pressure is 160-200 bar, the homogenization time is 0.5-1s, the pasteurization temperature is 80-85°C, and the cooling temperature is lower than 6°C.

[0035] Homogenizing raw milk can reduce the large molecular fat globules and some protein particles in raw milk to ensure that the raw milk remains uniform during storage and subsequent mixing. Otherwise, the large molecular fat globules may absorb other ingredients in the liquid and float up to form milk skin, destroying the raw material components in the entire process and reducing the nutritional content of the raw milk.

[0036] It is understood by those skilled in the art that, for the raw milk obtained after the pretreatment of raw cow milk, in addition to the conventional tests (sensory index, physicochemical index, microbiological index), protein stability test and somatic cell test are also required, and only the raw milk that passes the test can be used. And the yogurt products of this application need to be identified by nutritional index, microbial content, and physical and chemical components in the product before they can be shipped.

[0037] The beneficial effects of this application include but are not limited to:

[0038] 1. The present application adds medicinal and edible ingredients to yogurt, so that consumers can obtain the nutritional value of yogurt while also obtaining the medicinal value of lotus leaves, thereby enriching the intake pathways of medicinal and edible foods and allowing consumers to obtain high-quality milk protein while taking in other beneficial ingredients.

[0039] 2. The present application produces yogurt through secondary ingredients and secondary fermentation, so that the product structure is uniform, the mellow flavor of the yogurt itself is maintained, the taste is delicate and smooth, and there is no astringency. In addition, the yogurt maintains stable performance during the production, storage and sales process, avoiding the occurrence of undesirable phenomena such as lotus leaf powder sedimentation and liquid stratification.

[0040] 3. According to the present application, concentrated whey protein powder is added to part of the raw milk to increase the lactose content, and acetylated distarch phosphate is added to evenly distribute the lotus leaf powder and expand the dissolution area. The secondary fermentation method minimizes the complex environment of the lotus leaf alkaloids, the effective ingredient of the lotus leaf powder, and ensures that other raw materials are minimized in the process of dissolution and preparation of the fermentation liquid. After the first component and the second component are mixed and then fermented, the taste and flavor of the final product can be guaranteed.

[0041] 4. The present application combines lotus leaf powder with yogurt, achieving the effect of 1+1>2, meeting multiple nutritional needs, and adopts an aseptic filling process, making the product easy to transport and sell, easy for consumers to carry and store, hygienic and reliable, and safe to drink. It enables consumers to absorb beneficial lotus leaf alkaloids while enjoying the deliciousness of milk and sufficient calcium, which is beneficial to the health of consumers. DETAILED DESCRIPTION

[0042] The present application is described in detail below with reference to embodiments, but the present application is not limited to these embodiments.

[0043] Unless otherwise specified, the raw materials in the examples of this application were purchased through commercial channels.

[0044] Example 1

[0045] This embodiment relates to a yogurt containing lotus leaf powder and a preparation method thereof, comprising the following steps:

[0046] (1) filtering, degassing, cooling the raw milk to 0-4°C and storing it in a storage tank, preheating it to 60°C to purify the milk, homogenizing it at 180 bar for 1 second, heat treating it at 80°C to pasteurize it, and finally cooling it to below 6°C to obtain raw milk;

[0047] 30 parts of raw milk are heated to 75°C, and then 1.2 parts of acetylated distarch phosphate, 0.9 parts of concentrated whey protein powder and 0.3 parts of lotus leaf powder are added and mixed, wherein the particle size of the lotus leaf powder is 178 μm, high-speed shearing is performed at 3000 r / min for 15 minutes and cooled to below 10°C, and then pressurized to 240 bar at 65°C for 8 seconds for homogenization circulation treatment, and finally sterilized at 95°C for 300 seconds and fermented at 43°C for 22 hours until the pH is 3.6, to obtain a first component;

[0048] (2) 60 parts of raw milk were heated to 75° C., then 0.3 parts of pectin, 0.2 parts of gelatin and 0.1 parts of sodium alginate were added and mixed, high-speed shearing was performed at 3000 r / min for 10 min and cooled to below 10° C., then pressurized to 180 bar at 65° C. for 1 second for homogenization, and finally sterilized at 95° C. for 300 seconds and cooled to 43° C. to obtain a second component;

[0049] (3) The first component and the second component were mixed, and fermented again at 43° C. for 4 h until the pH reached 4.2, stirred at 15 r / min for 15 min to break the emulsion, and sterilized at 75° C. for 15 s to obtain yogurt 1#.

[0050] Example 2

[0051] This embodiment relates to a yogurt containing lotus leaf powder and a preparation method thereof, comprising the following steps:

[0052] (1) filtering, degassing, cooling the raw milk to 0-4°C and storing it in a storage tank, preheating it to 65°C to purify the milk, homogenizing it at 160 bar for 1 second, heat treating it at 80°C to pasteurize it, and finally cooling it to below 6°C to obtain raw milk;

[0053] 40 parts of raw milk are heated to 70°C, and then 2 parts of acetylated distarch phosphate, 1 part of concentrated whey protein powder and 0.4 parts of lotus leaf powder are added and mixed, wherein the particle size of the lotus leaf powder is 150 μm, high-speed shearing is performed at 3000 r / min for 15 minutes and cooled to below 10°C, and then pressurized to 280 bar at 60°C for 8 seconds for homogenization circulation treatment, and finally sterilized at 92°C for 300 seconds and fermented at 40°C for 26 hours until the pH is 3.6, to obtain a first component;

[0054] (2) 50 parts of raw milk were heated to 70° C., then 0.5 parts of pectin, 0.4 parts of gelatin and 0.2 parts of sodium alginate were added and mixed, high-speed shearing was performed at 3000 r / min for 10 min and cooled to below 10° C., then pressurized to 200 bar at 60° C. for 1 s, and finally sterilized at 92° C. for 300 s and cooled to 45° C. to obtain a second component;

[0055] (3) The first component and the second component were mixed, and fermented again at 40° C. for 6 h until the pH reached 4.2, stirred at 15 r / min for 15 min to break the emulsion, and sterilized at 73° C. for 17 s to obtain yogurt 2#.

[0056] Example 3

[0057] This embodiment relates to a yogurt containing lotus leaf powder and a preparation method thereof, comprising the following steps:

[0058] (1) filtering, degassing, cooling the raw milk to 0-4°C and storing it in a storage tank, preheating it to 70°C to purify the milk, homogenizing it at 200 bar for 0.5s, heat treating it at 85°C to pasteurize it, and finally cooling it to below 6°C to obtain raw milk;

[0059] 20 parts of raw milk are heated to 80°C, and then 1 part of acetylated distarch phosphate, 0.5 parts of concentrated whey protein powder and 0.2 parts of lotus leaf powder are added and mixed, wherein the particle size of the lotus leaf powder is 178 μm, high-speed shearing is performed at 2500 r / min for 10 minutes and cooled to below 10°C, and then pressurized to 200 bar at 70°C for 10 seconds for homogenization circulation treatment, and finally sterilized at 98°C for 280 seconds and fermented at 45°C for 20 hours until the pH is 3.6 to obtain a first component;

[0060] (2) 60 parts of raw milk were heated to 80° C., then 0.2 parts of pectin, 0.3 parts of gelatin and 0.1 parts of sodium alginate were added and mixed, high-speed shearing was performed at 2500 r / min for 5 min and cooled to below 10° C., then pressurized to 160 bar at 70° C. for homogenization for 0.5 s, and finally sterilized at 98° C. for 280 s and cooled to 45° C. to obtain a second component;

[0061] (3) The first component and the second component were mixed, and fermented again at 45° C. for 4 h until the pH reached 4.2, stirred at 25 r / min for 10 min to break the emulsion, and sterilized at 77° C. for 13 s to obtain yogurt 3#.

[0062] Example 4

[0063] The difference between this embodiment and embodiment 1 is that: in step (2), 7.6 parts of white sugar, 1 part of sweetened condensed milk, 0.15 parts of cheese powder, 0.05 parts of agar and 0.1 parts of essence are further added, and the remaining materials and preparation steps are the same as those in embodiment 1, so as to obtain yogurt 4#.

[0064] Example 5

[0065] The difference between this embodiment and embodiment 1 is that: in step (2), 7 parts of white sugar, 1.5 parts of sweetened condensed milk, 0.1 parts of cheese powder, 0.1 parts of agar and 0.2 parts of essence are further added, and the remaining materials and preparation steps are the same as those in embodiment 1, so as to obtain yogurt 5#.

[0066] Example 6

[0067] The difference between this embodiment and embodiment 4 is that in step (1), after high-speed shearing, the mixture is pressurized to 180 bar at 65° C. and subjected to homogenization circulation treatment for 8 seconds. The remaining materials and preparation steps are the same as those in embodiment 4, and yogurt 6# is obtained.

[0068] Example 7

[0069] The difference between this embodiment and embodiment 4 is that in step (2), after high-speed shearing, the mixture is pressurized to 240 bar at 65° C. and subjected to homogenization circulation treatment for 8 seconds. The remaining materials and preparation steps are the same as those in embodiment 4, and Yogurt 7# is obtained.

[0070] Example 8

[0071] The difference between this embodiment and embodiment 4 is that after the raw materials of step (1) and step (2) are mixed, high-speed shearing is not performed, and pressure homogenization treatment is directly performed. The remaining materials and preparation steps are the same as those of embodiment 4, and Yogurt 8# is obtained.

[0072] Example 9

[0073] The difference between this embodiment and embodiment 4 is that the fermentation temperature of step (1) is 50° C. and the fermentation time is 15 h. The remaining materials and preparation steps are the same as those of embodiment 4, and yogurt 9# is obtained.

[0074] Example 10

[0075] The difference between this embodiment and embodiment 1 is that the fermentation temperature of step (3) is 50° C. and the fermentation time is 2 h. The remaining materials and preparation steps are the same as those of embodiment 4, and yogurt 10# is obtained.

[0076] Comparative Example 1

[0077] The difference between this comparative example and Example 1 is that in step (1), the fermentation is performed until the pH value is 4.2, and the remaining preparation steps are the same as those in Example 1, thus obtaining comparative yogurt D1#.

[0078] Comparative Example 2

[0079] The difference between this comparative example and Example 1 is that in step (3), the fermentation is performed until the pH value is 3.6, and the remaining preparation steps are the same as those in Example 1, thus obtaining comparative yogurt D2#.

[0080] Comparative Example 3

[0081] The difference between this comparative example and Example 1 is that step (1) does not contain acetylated distarch phosphate component, and the remaining preparation steps are the same as those in Example 1, thus obtaining comparative yogurt D3#.

[0082] Comparative Example 4

[0083] The difference between this comparative example and Example 1 is that step (1) does not contain concentrated whey protein powder, and the remaining preparation steps are the same as those in Example 1, thus obtaining comparative yogurt D4#.

[0084] Comparative Example 5

[0085] This comparative example relates to a yogurt containing lotus leaf powder and a preparation method thereof, comprising the following steps:

[0086] (1) filtering, degassing, cooling the raw milk to 0-4° C. and storing it in a storage tank, preheating it to 60° C. to purify the milk, homogenizing it at 180 bar for 1 second, heat treating it at 80° C. to pasteurize it, and finally cooling it to below 6° C. to obtain raw milk;

[0087] (2) 90 parts of raw milk were heated to 75°C, and then 1.2 parts of acetylated distarch phosphate, 0.9 parts of concentrated whey protein powder, 0.3 parts of lotus leaf powder, 0.3 parts of pectin, 0.2 parts of gelatin and 0.1 parts of sodium alginate were added and mixed, and high-speed shearing was performed for 15 minutes and cooled to below 10°C. Subsequently, the mixture was pressurized to 240 bar at 65°C and homogenized for 8 seconds. Finally, the mixture was sterilized at 95°C for 300 seconds, and fermented at 43°C for 6 hours until the pH value was 4.2. The mixture was stirred to break the emulsion and sterilized at 75°C for 15 seconds to obtain comparative yogurt D5#.

[0088] Test Example 1

[0089] The yogurts prepared in the above examples and comparative examples were subjected to the following tests, and the test results are shown in Table 1 below:

[0090] Lotus leaf alkaloids: High performance liquid chromatography was used to detect the content of lotus leaf alkaloids in the final yogurt product;

[0091] Protein: GB 5009.5 is used to test the protein content in the final yogurt product;

[0092] Minerals (ash content): GB 5009.4 is used to test the mineral (ash) content in the final yogurt product. The mineral (ash) content refers to the content of all components in the yogurt except fat, protein and carbohydrates.

[0093] Carbohydrates: GB28050 is used to test the carbohydrate content in the final yogurt product;

[0094] Acidity: GB 5009.237 is used to test the acidity of the final yogurt product.

[0095] Table 1

[0096]

[0097]

[0098] Test Example 2

[0099] The yogurts prepared in the above examples and comparative examples were subjected to sensory tests, and 10 experts with experience in dairy product tasting were invited to evaluate and score the three indicators of product texture, taste and smell, and color, using a 100-point scoring method, with the higher the score, the closer it is to the optimal characteristics of the product. The sensory evaluation indicators are shown in Table 2.

[0100] Table 2

[0101]

[0102]

[0103] The test results are shown in Table 3 below:

[0104] Table 3

[0105] sample Organization Status Taste and smell Color Taste Total score Yogurt 1# 18 22 20 15 75 Yogurt 2# 18 20 19 12 69 Yogurt 3# 17 19 19 11 66 Yogurt 4# 20 39 20 20 99 Yogurt 5# 20 35 19 18 92 Yogurt 6# 19 38 19 16 92 Yogurt 7# 18 38 19 15 90 Yogurt 8# 14 35 20 13 82 Yogurt 9# 16 30 19 12 77 Yogurt 10# 13 37 19 12 81 Comparison yogurt D1# 16 10 18 10 54 Comparison yogurt D2# 13 10 17 10 50 Comparison with yogurt D3# 10 10 17 11 48 Comparison of yogurt D4# 12 9 18 10 49 Comparison with yogurt D5# 14 11 17 10 52

[0106] According to the data in Table 1 and Table 3, in Example 4 and Example 5, white sugar, sweetened condensed milk, cheese powder, agar and essence are added, and the taste, smell and mouthfeel are greatly improved; in Example 6, compared with Example 4, the homogenization pressure of step (1) is reduced, the amount of lotus leaf alkaloids dissolved is reduced, and the flavor is slightly reduced; in Example 7, compared with Example 4, the homogenization pressure of step (2) is increased, and the product becomes thinner, affecting the taste; in Example 8, compared with Example 4, the raw materials are not sheared at high speed, the product is relatively rough, and the amount of lotus leaf alkaloids dissolved is reduced; in Example 9, compared with Example 4, the fermentation temperature of step (1) is increased, and the relative change of product quality is not obvious, but the amount of lotus leaf alkaloids dissolved is low; in Example 10, compared with Example 4, step (3 ) of the fermentation temperature rises, the product state deteriorates, and the whey precipitation phenomenon is serious; in Comparative Example 1, compared with Example 1, the pH at the end of fermentation in step (1) increases, which affects the dissolution of lotus leaf alkaloids; in Comparative Example 2, compared with Example 1, the pH at the end of fermentation in step (3) decreases, and the state, taste, flavor and smell of the final yogurt product all deteriorate; in Comparative Example 3, compared with Example 1, step (1) does not contain acetylated distarch phosphate, so the product taste becomes thinner and the dissolution of lotus leaf alkaloids decreases; in Comparative Example 4, compared with Example 1, step (1) does not contain concentrated whey protein powder, so the dissolution of lotus leaf alkaloids decreases and the product tastes astringent; in Comparative Example 5, all the raw materials are mixed and then fermented once, so the dissolution of lotus leaf alkaloids is reduced.

[0107] The above is only the embodiment of the present application, and the protection scope of the present application is not limited by these specific embodiments, but is determined by the claims of the present application. For those skilled in the art, the present application can have various changes and variations. Any modification, equivalent replacement, improvement, etc. made within the technical ideas and principles of the present application should be included in the protection scope of the present application.

Claims

1. A yogurt containing lotus leaf starch powder, characterized in that, by weight, the raw materials include: 80 - 90 parts of raw milk, 1 - 2 parts of acetylated distarch phosphate, 0.5 - 1 part of concentrated whey protein powder, 0.2 - 0.4 part of lotus leaf starch powder, 0.2 - 0.5 part of pectin, 0.2 - 0.4 part of gelatin, and 0.1 - 0.2 part of sodium alginate; the particle size of the lotus leaf starch powder is 150 - 178 μm; the content of lotus leaf alkaloids in the yogurt is 13 - 16 mg / kg.

2. The yogurt containing lotus leaf starch powder according to claim 1, characterized in that, its raw materials further include: 7 - 7.6 parts of granulated sugar, 1 - 1.5 parts of sweetened condensed milk, 0.1 - 0.15 part of cheese powder, 0.05 - 0.1 part of agar, 0.1 - 0.2 part of essence.

3. The yogurt containing lotus leaf starch powder according to claim 1, characterized in that, the preparation method of the lotus leaf starch powder is: using lotus leaf as raw material, and obtaining it after cleaning, drying, pulverizing, and sieving.

4. The preparation method of the yogurt containing lotus leaf starch powder according to any one of claims 1 - 3, characterized in that, comprises the following steps: (1) Pretreat the raw milk to obtain raw material milk, heat 20 - 40 parts of the raw material milk to 75 - 80 °C, then add acetylated distarch phosphate, concentrated whey protein powder, and lotus leaf starch powder and mix, then perform homogenization under pressure, and finally sterilize and ferment with Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus together until the pH is 3.6 and the lactic acid content is 3.3% - 3.9% to obtain the first component; (2) Heat the remaining raw material milk to 75 - 80 °C, then add the remaining other raw materials and mix, then perform homogenization under pressure, and finally sterilize and cool to 40 - 45 °C to obtain the second component; (3) Mix the first component and the second component, ferment again until the pH is 4.2, stir to break the emulsion, and sterilize to obtain the yogurt; in the step (1), after mixing the raw materials, shear at a high speed of 2500 - 3000 r / min for 10 - 15 min, and cool to below 10 °C, and then perform homogenization under pressure; the homogenization under pressure in step (1) is: pressurize to 200 - 280 bar at 60 - 70 °C, and circulate for 8 - 10 s; in the step (2), after mixing the raw materials, shear at a high speed of 2500 - 3000 r / min for 5 - 10 min, and cool to below 10 °C, and then perform homogenization under pressure; the homogenization under pressure in step (2) is: pressurize to 160 - 200 bar at 60 - 70 °C and process for 0.5 - 1 s.

5. The preparation method according to claim 4, characterized in that, the fermentation temperature in step (1) is 40 - 45 °C, and the fermentation time is more than 20 h; the fermentation temperature in step (3) is 40 - 45 °C, and the fermentation time is 4 - 6 h.

6. The preparation method according to claim 4, characterized in that, the sterilization temperature in step (1) is 92 - 98 °C, and the sterilization time is 280 - 300 s; the sterilization temperature in step (2) is 92 - 98 °C, and the sterilization time is 280 - 300 s; The sterilization temperature of step (3) is 73-77°C and the sterilization time is 13-17s.

7. The preparation method according to claim 4, It is characterized in that The pretreatment of raw milk in step (1) includes filtering, degassing, preheating, milk purification, homogenization, pasteurization and cooling steps, wherein the preheating temperature is 60-70°C, the homogenization pressure is 160-200 bar, the homogenization time is 0.5-1s, the pasteurization temperature is 80-85°C, and the cooling temperature is lower than 6°C.

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