A kind of solidified matcha yogurt and its preparation method and application

Abstract

The invention belongs to the field of dairy product technology, and in particular to a kind of solidified matcha yogurt and its preparation method and application.The solidified matcha yogurt, every 1000 parts of raw materials are according to parts by weight, including: sweetener 70 80 weight parts, matcha powder 1 3 weight parts, stabilizer 2 4 weight parts, leavening agent 250DCU and the cow's milk of surplus, stabilizer is made up of hydroxypropyl distarch phosphate, orange fiber and gellan gum, and the weight ratio of hydroxypropyl distarch phosphate, orange fiber and gellan gum is (1.8 2.2): (0.8 1.2): (0.18 0.22).The solidified matcha yogurt is not precipitated, and mouthfeel is smooth, full, not paste, without powder sense, and on the basis of not affecting the fragrance of matcha, the astringency of matcha is covered and modified, and flavor coordination is good.

Description

Technical Field

[0001] The invention belongs to the technical field of dairy products, and in particular relates to a solidified matcha yogurt and a preparation method and application thereof. Background Art

[0002] Yogurt is a popular beverage and food among consumers, and as consumer demand evolves, a growing number of yogurt flavors are entering the consumer market. Matcha, due to its unique flavor and rich content of essential nutrients and trace elements, has been incorporated into cakes, teas, and ice cream, and is also finding its way into yogurt.

[0003] However, because matcha easily settles, its application in yogurt is mainly as a separate addition in a small packet or mainly in stirred yogurt. If the small packet is added directly to the yogurt, the matcha flavor is too strong and the flavor is average; stirred yogurt limits consumers who like to eat with a spoon, and the taste of stirred yogurt is not as rich as that of set yogurt.

[0004] Therefore, it is necessary to develop a coagulated matcha yogurt that does not produce precipitation. Summary of the Invention

[0005] In order to solve the above problems, one of the objects of the present invention is to provide a coagulated matcha yogurt, which eliminates the precipitation of matcha by compounding hydroxypropyl distarch phosphate, orange fiber and gellan gum as stabilizers, and the prepared coagulated matcha yogurt has a delicate and full taste, is not sticky, and has no powdery feeling.

[0006] In order to achieve the above-mentioned purpose, the present invention can adopt the following technical solutions:

[0007] On one hand, the present invention provides a set-type matcha yogurt. The set-type matcha yogurt comprises, per 1000 parts of raw materials, 70-80 parts by weight of a sweetener, 1-3 parts by weight of matcha powder, 2-4 parts by weight of a stabilizer, 250 DCU of a starter, and the balance of milk. The stabilizer is composed of hydroxypropyl distarch phosphate, orange fiber, and gellan gum, and the weight ratio of hydroxypropyl distarch phosphate, orange fiber, and gellan gum is (1.8-2.2):(0.8-1.2):(0.18-0.22).

[0008] Another aspect of the present invention provides a method for preparing the above-mentioned solidified matcha yogurt, comprising: (1) dry-mixing raw materials except a starter to uniformly obtain a mixture a; (2) uniformly mixing the mixture a with preheated milk to obtain a mixture b; and (3) homogenizing, sterilizing, inoculating the starter with the mixture b for fermentation, and refrigerating the mixture b to obtain the solidified matcha yogurt.

[0009] In another aspect, the present invention provides a stirred matcha yogurt, which is obtained by demulsifying the solidified matcha yogurt.

[0010] The beneficial effects of the present invention include at least: the solidified matcha yogurt provided by the present invention has no precipitation, a delicate and full taste, no sticky feeling, and no powdery feeling; and on the basis of not affecting the aroma of matcha, the astringency of matcha is concealed and modified, and the flavor coordination is good. BRIEF DESCRIPTION OF THE DRAWINGS

[0011] Figure 1 The effect of hydroxypropyl distarch phosphate on the precipitation of set yogurt matcha in this application;

[0012] Figure 2 The effect of orange fiber on the sedimentation of set yogurt matcha in this application;

[0013] Figure 3 The effect of gellan gum on the precipitation of set yogurt matcha in this application;

[0014] Figure 4 The effect of the compound of hydroxypropyl distarch phosphate and gellan gum on the precipitation of matcha in the set yogurt of the present application;

[0015] Figure 5 The effect of the compound of hydroxypropyl distarch phosphate and gellan gum on the smoothness of the set yogurt in this application;

[0016] Figure 6 The effect of the combination of orange fiber and gellan gum on the precipitation of the set yogurt matcha in this application;

[0017] Figure 7 The effect of the compound of hydroxypropyl distarch phosphate and orange fiber on the precipitation of the set yogurt matcha in this application;

[0018] Figure 8 The effect of the compound of hydroxypropyl distarch phosphate and orange fiber on the smoothness of the set yogurt matcha in this application;

[0019] Figure 9 The effect of different fermentation strains on the precipitation of the set yogurt matcha in this application;

[0020] Figure 10 Frontal observation of set matcha yogurt prepared with different ratios of hydroxypropyl distarch phosphate, orange fiber and gellan gum;

[0021] Figure 11 This is a top view of set matcha yogurt prepared with different proportions of hydroxypropyl distarch phosphate, orange fiber and gellan gum;

[0022] Figure 12Observation of the bottom of set matcha yogurts ① and ⑤ prepared with different proportions of hydroxypropyl distarch phosphate, orange fiber and gellan gum;

[0023] Figure 13 ② Observation of the bottom of the set matcha yogurt prepared with different proportions of hydroxypropyl distarch phosphate, orange fiber and gellan gum;

[0024] Figure 14 The precipitation of matcha powder in set matcha yogurt prepared with different proportions of hydroxypropyl distarch phosphate, orange fiber and gellan gum after one week of storage;

[0025] Figure 15 This is the whey water precipitation of the coagulated matcha yogurt prepared with different proportions of hydroxypropyl distarch phosphate, orange fiber and gellan gum after being placed for one week. DETAILED DESCRIPTION

[0026] The examples are provided to better illustrate the present invention, but are not intended to limit the present invention to the examples. Therefore, non-essential improvements and adjustments to the embodiments made by those skilled in the art based on the above-mentioned invention still fall within the scope of protection of the present invention.

[0027] The terms used herein are only used to describe specific embodiments and are not intended to limit the present disclosure. Unless the context clearly has a different meaning, expressions in the singular include expressions in the plural. As used herein, it should be understood that terms such as "include", "have", "comprise" and the like are intended to indicate the presence of features, numbers, operations, materials or combinations. The terms of the present invention are disclosed in the specification and are not intended to exclude the possibility that one or more other features, numbers, operations, materials or combinations thereof may exist or may be added. As used herein, " / " may be interpreted as "and" or "or", depending on the circumstances.

[0028] An embodiment of the present invention provides a set-type matcha yogurt, which includes, per 1000 parts of raw materials, 70-80 parts by weight of a sweetener, 1-3 parts by weight of matcha powder, 2-4 parts by weight of a stabilizer, 250 DCU of a starter, and the remainder of milk. The stabilizer is composed of hydroxypropyl distarch phosphate, orange fiber, and gellan gum, and the weight ratio of hydroxypropyl distarch phosphate, orange fiber, and gellan gum is (1.8-2.2):(0.8-1.2):(0.18-0.22).

[0029] It should be noted that matcha flavor is a familiar and classic flavor to the public, and the most widely used raw material for this flavor is matcha powder. However, the use of matcha powder in coagulated yogurt will cause precipitation problems, and there are certain sensory defects. In the present invention, by exploring and adjusting the product stabilization system, an adaptive stabilizer that can eliminate precipitation when using matcha powder to prepare coagulated yogurt and the prepared coagulated yogurt has uniform color and good taste is explored, namely, a stabilizer composed of hydroxypropyl distarch phosphate, orange fiber and gellan gum, and none of the three can be missing; for example, the use of hydroxypropyl distarch phosphate and orange fiber alone has a certain improvement effect on the precipitation of matcha powder (but cannot completely eliminate it), and the use of gellan gum alone has little effect on the precipitation of matcha powder; for another example, hydroxypropyl distarch phosphate or orange fiber can be used together with gellan gum to eliminate the precipitation of matcha powder, but hydroxypropyl distarch phosphate or orange fiber can eliminate the precipitation of matcha powder, but When propyl distarch phosphate is combined with gellan gum, the effect becomes more obvious as the content of gellan gum increases, and the viscosity will decrease (600-400g.sec), but the texture will become worse and worse. When orange fiber is combined with gellan gum, the effect becomes more obvious as the content of gellan gum increases, and the viscosity will also decrease (450-300g.sec), affecting the texture. Combining hydroxypropyl distarch phosphate with orange fiber cannot eliminate precipitation. However, when hydroxypropyl distarch phosphate, orange fiber and gellan gum are used together and adjusted in a suitable proportion, it is possible to completely eliminate precipitation and obtain a coagulated yogurt with a delicate, full taste, no stickiness, and no powdery feeling.

[0030] It should also be noted that since matcha-flavored stirred yogurt can be stirred during the preparation process and can also be stirred while sipping, it can easily reduce matcha precipitation without affecting the taste of the drink. The preparation of matcha-flavored set yogurt is more difficult than that of matcha-flavored stirred yogurt.

[0031] In some specific embodiments, the stabilizer may be 3.2 parts by weight, wherein the weight ratio of hydroxypropyl distarch phosphate, orange fiber and gellan gum may be 2:1:0.2.

[0032] It should be noted that, as mentioned above, the amount of the stabilizer and the ratio of the three compounds have an impact on the taste of the prepared set yogurt. When the stabilizer can be 3.2 parts by weight / 1000 parts by weight, and the weight ratio of hydroxypropyl distarch phosphate, orange fiber and gellan gum is 2:1:0.2, the prepared set yogurt has the best quality, no precipitation, and a delicate and full taste, without being sticky or powdery.

[0033] It should also be noted that in addition to the influence of the stabilizer and its components on the prepared set yogurt, the weight ratio of each raw material will also affect the quality of the set yogurt. In the embodiment of the present invention, the sweetener can be 70-80 parts by weight per 1000 parts by weight, the matcha powder can be 1-3 parts by weight per 1000 parts by weight, and the stabilizer can be 2-4 parts by weight per 1000 parts by weight. If the amount of sweetener and matcha powder used is too much, it will affect the taste of the yogurt. For example, if there is too much sweetener, the product will be too sweet, the sour-sweet ratio will be unbalanced, and it will have certain health effects. The purpose of matcha powder itself is to provide taste and color. If the amount used is too much, the powdery feel of the yogurt will be relatively strong, and the astringency caused by the matcha powder itself will also be relatively strong, resulting in a poor taste of the product. If the amount of matcha powder is too little, the matcha flavor will not be obvious. In addition, the more stabilizer, the thicker the yogurt will be, which will improve the precipitation of the matcha powder to a certain extent, but it will also affect the smoothness of the yogurt, and the taste will be very dull. Therefore, the present invention prefers the above-mentioned weight ratios.

[0034] In some specific embodiments, the above ingredients, calculated by weight, preferably include 75 parts by weight of sweetener, 2 parts by weight of matcha powder, 3.2 parts by weight of stabilizer, 250 DCU of starter culture, and the balance of raw milk. The weight ratio of hydroxypropyl distarch phosphate, orange fiber, and gellan gum is 2:1:0.2. The set yogurt prepared with this ratio is free of sediment, has the most delicate and full texture, is not sticky, has no powdery feel, and has the best flavor.

[0035] In some specific embodiments, the aforementioned starter culture may preferably be FAST1.0. It should be noted that while different starter cultures have no effect on the elimination of sediment in set-type matcha yogurt, they do affect the aroma of the set-type matcha yogurt. In the present invention, FAST1.0 starter culture may be preferred. Using FAST1.0 strains produces a richer fermentation aroma, which has a certain masking and modifying effect on the astringency of matcha.

[0036] In some specific embodiments, the above-mentioned sweeteners may include one or more of white sugar, maltitol, xylitol, erythritol or polydextrose.

[0037] It should be noted that the function of the sweetener is to improve the taste of the set yogurt, and the sweetener may be any sweetener known in the art.

[0038] In some specific embodiments, the emulsion can be raw cow's milk and / or compound milk. It should be noted that the emulsion in the present invention can be raw cow's milk or compound milk, and the compound milk can be full-fat compound milk or skim compound milk, which can be selected according to actual conditions.

[0039] Another embodiment of the present invention provides a method for preparing the above-mentioned solidified matcha yogurt, which may include: (1) dry-mixing the raw materials except the starter to uniformly obtain a mixture a; (2) uniformly mixing the mixture a with preheated milk to obtain a mixture b; (3) homogenizing the mixture b, sterilizing it, inoculating it with a starter to ferment it, and refrigerating it to obtain the solidified matcha yogurt.

[0040] It should be noted that in the above step (1), the purpose of dry mixing is to disperse the raw materials evenly and prevent agglomeration when the raw materials are subsequently dissolved in milk; in some specific embodiments, the dry mixing method may include stirring for 5 minutes to 10 minutes for dry mixing.

[0041] In some specific embodiments, in the above step (2), the mixture a is uniformly mixed with preheated milk to obtain the mixture b, which comprises: heating the raw milk to 45°C-55°C, adding the mixture a to the preheated raw milk, and adjusting the volume to 1000 parts by weight, and immediately stirring for 2 minutes to 5 minutes; it should be noted that the immediate stirring is to prevent the dry material from agglomerating after a long time.

[0042] In some specific embodiments, in the above step (3), homogenizing includes: heating the mixture b to 58°C-65°C and homogenizing at 160Mpa-180Mpa; it should be noted that the homogenization is mainly to refine the raw materials and prevent fat from floating. In addition, the above raw materials contain stabilizer ingredients, and the homogenization pressure must be controlled not to exceed 180Mpa. If it exceeds 180Mpa, the structure of the stabilizer will be destroyed.

[0043] In some specific embodiments, in the above step (3), sterilization includes: heating the homogenized mixture b to 90°C-95°C, keeping the temperature for 300s to complete sterilization, and then cooling it to below 45°C.

[0044] In some specific embodiments, in the above step (3), the inoculation and fermentation includes: inoculating the sterilized mixture b with a starter, stirring evenly, and then fermenting at 42°C-43°C for 6h-7h to obtain a solidified matcha yogurt product; wherein 42°C-43°C is a temperature suitable for fermentation of the bacteria.

[0045] In some specific embodiments, in step (3), the refrigeration includes: transferring the inoculated and fermented set matcha yogurt product to 4°C for 8-12 hours, and then obtaining the finished product. It should be noted that the purpose of refrigeration is to lower the temperature of the product to prevent subsequent fermentation of the starter. At the same time, a certain refrigeration period will allow the product to stabilize.

[0046] Another embodiment of the present invention provides a stirred matcha yogurt obtained by demulsifying the aforementioned set-type matcha yogurt. It should be noted that the set-type matcha yogurt can be demulsified to obtain stirred yogurt, thereby increasing the variety of yogurts. Furthermore, it should be understood that if the set-type matcha yogurt does not produce sediment, then the stirred matcha yogurt obtained by demulsification will also not produce sediment.

[0047] In order to better understand the present invention, the content of the present invention is further explained below with reference to specific examples, but the content of the present invention is not limited to the following examples.

[0048] In the following examples, the preparation of solidified matcha yogurt was carried out according to the following steps:

[0049] (1) Weigh 75g of white sugar, 2g of matcha powder and an appropriate amount of stabilizer.

[0050] (2) dry-mixing the raw materials in step (1) and stirring for 10 min to obtain mixed raw material 1;

[0051] (3) Ingredients: Heat the raw milk to 50° C., add the mixed raw material 1 in step (2) to the preheated raw milk, and adjust the volume to 1000 g. Immediately stir for 5 minutes to obtain a mixed solution 2;

[0052] (4) Homogenization: heating the mixed solution 2 in step (3) to 60° C. and homogenizing at 160 MPa-180 MPa to obtain a mixed solution 3;

[0053] (5) Sterilization: Heat the mixed solution 3 to 90°C, keep it warm for 300 seconds to complete the sterilization, and obtain mixed solution 4, which is then cooled to below 45°C to obtain mixed solution 5;

[0054] (6) Inoculation and fermentation: The mixed solution 5 in step (5) is inoculated with a starter, stirred evenly, to obtain a mixed solution 6, and the mixed solution 6 is placed at 42° C.-43° C. and fermented for 6 h-7 h to obtain a solidified matcha yogurt product.

[0055] (7) Refrigeration: The solidified yogurt in step (6) is moved to 4° C. and refrigerated for 12 h for post-ripening, and then a solidified matcha yogurt product is obtained.

[0056] In the following examples, the texture of the set matcha yogurt was obtained by texture analysis. It should be noted that, among the texture parameters obtained by the test, consistency refers to the work done by the instrument when pressing down on the yogurt (which is also the best reflection of the yogurt's texture); viscosity simulates the adhesion of yogurt on the tongue, which is the work done when the probe rebounds on the instrument; firmness represents the maximum force used to destroy the yogurt state when pressed down; and cohesion represents the force used when rebounding. The difference in texture can be seen in consistency and firmness. Generally, there is a difference in consistency of 40-100, and there is a significant difference when it is greater than 100. There is a difference in firmness of around 5, and there is a significant difference when it is greater than 10.

[0057] 1. Effect of Hydroxypropyl Distarch Phosphate on Matcha Precipitation

[0058] In the embodiment of the present invention, the stabilizer is set to hydroxypropyl distarch phosphate (hydroxypropyl distarch phosphate is a modified starch used in dairy products to thicken), and different addition amounts are set. According to the preparation method of the above-mentioned solidified matcha yogurt, different solidified matcha yogurt products after refrigeration are prepared, and their precipitation conditions are observed, as shown in Table 1.

[0059] Table 1 Effect of hydroxypropyl distarch phosphate on matcha precipitation

[0060]

[0061] From Table 1 and Figure 1 It can be seen that different addition amounts of hydroxypropyl distarch phosphate have a certain effect on eliminating the precipitation of coagulated matcha yogurt, such as Figure 1 It can be seen that when the addition amount is 6‰ and 8‰, the precipitation is significantly less than that of 0‰, 2‰, 4‰ and 10‰, indicating that when the addition amount is 6‰-8%, when preparing solidified matcha yogurt, there is a certain improvement effect on the precipitation of matcha powder (but the precipitation cannot be completely eliminated); it should be noted that although the precipitation with an addition amount of 10‰ is relatively small, the color of 10‰ is darker than 6‰ and 8‰. At the same time, from an economic point of view, since 6‰ and 8‰ have already met the requirements, there is no need to choose a higher one. Too much stabilizer will affect the taste of yogurt.

[0062] In addition, the texture of the refrigerated solidified matcha yogurt products prepared with different addition amounts of hydroxypropyl distarch phosphate was also tested, as shown in Table 2 below.

[0063] Table 2 Effect of hydroxypropyl distarch phosphate on yogurt texture

[0064]

[0065] It can be seen from Table 2 above that the addition of hydroxypropyl distarch phosphate increases the thickness, viscosity, firmness and cohesion of the set matcha yogurt.

[0066] 2. Effect of Orange Fiber on Matcha Powder Sedimentation

[0067] In the embodiment of the present invention, the stabilizer is set to orange fiber (orange fiber is a type of fiber derived from citrus fruits and is a naturally derived food raw material. Unlike additives, it has certain water retention and oil retention properties, gel properties, and certain emulsification stability in food processing). Different addition amounts are set, and different refrigerated solidified matcha yogurt products are prepared according to the above-mentioned solidified matcha yogurt preparation method. The precipitation conditions are observed, as shown in Table 3.

[0068] Table 3 Effect of orange fiber on the precipitation of matcha powder

[0069]

[0070] From Table 3 and Figure 2 It can be seen that the matcha sedimentation of the coagulated matcha yogurt with added orange fiber is slightly weaker than that of the coagulated yogurt without added orange fiber, indicating that the addition of orange fiber has a certain effect on eliminating the sedimentation of coagulated matcha yogurt. However, by comparing the sedimentation of different addition amounts, it can be seen that the change in the addition amount has no obvious effect on the elimination of sedimentation.

[0071] In addition, the texture of the refrigerated solidified matcha yogurt products prepared with different amounts of orange fiber added was also tested, as shown in Table 4 below.

[0072] Table 4 Effect of orange fiber on yogurt texture

[0073]

[0074]

[0075] It can be seen from Table 4 above that with the increase of orange fiber and the amount of orange fiber added, the thickness of the prepared solidified matcha yogurt gradually decreases, the viscosity first increases slightly, and then gradually decreases, reaching the maximum at an addition amount of 0.6‰; in addition, the firmness and cohesion gradually decrease as the addition amount increases.

[0076] 3. Effect of Gellan Gum on Matcha Powder Sedimentation

[0077] In the embodiment of the present invention, the stabilizer is set to gellan gum (gellan gum can be used as a thickener and stabilizer, is resistant to acid hydrolysis and enzymatic hydrolysis, and is also stable under acidic conditions), and different addition amounts are set. According to the preparation method of the above-mentioned solidified matcha yogurt, different solidified matcha yogurt products after refrigeration are prepared, and their precipitation conditions are observed, as shown in Table 5.

[0078] Table 5 Effect of gellan gum on the precipitation of matcha powder

[0079]

[0080] From Table 5 and Figure 3 It can be seen that the matcha precipitation of the coagulated matcha yogurt with the addition of gellan gum is not much different from that of the coagulated matcha yogurt without the addition of gellan gum, indicating that the addition of gellan gum has no obvious effect on eliminating the precipitation of coagulated matcha yogurt.

[0081] In addition, the texture of the refrigerated solidified matcha yogurt products prepared with different amounts of gellan gum was also tested, as shown in Table 6 below.

[0082] Table 6 Effect of gellan gum on yogurt texture

[0083]

[0084] From Table 6 above, it can be seen that with the increase of gellan gum and the amount of gellan gum added, the viscosity of the prepared solidified matcha yogurt first increases and then decreases, and the overall values ​​are not much different. When the addition amount is 0.20‰, the viscosity is the largest; in addition, with the change of the addition amount, the viscosity increases, reaching a maximum of -40.892 at 0.20‰; the firmness also increases, reaching a maximum of 21.206 at 0.20‰; similarly, the cohesion shows an overall upward trend with the addition amount, reaching a maximum of -20.214 at 0.20‰.

[0085] 4. Effect of Hydroxypropyl Distarch Phosphate and Gellan Gum on Matcha Powder

[0086] In the embodiment of the present invention, the stabilizer is set to be a compound of hydroxypropyl distarch phosphate and gellan gum, and different addition amounts are set. According to the preparation method of the above-mentioned solidified matcha yogurt, different solidified matcha yogurt products after refrigeration are prepared, and their precipitation conditions are observed, as shown in Table 7.

[0087] Table 7 Effect of hydroxypropyl distarch phosphate and gellan gum on the precipitation of matcha powder

[0088]

[0089] From Table 7 and Figure 4It can be seen that the coagulated matcha yogurt with the addition of hydroxypropyl distarch phosphate and gellan gum has significantly improved the sedimentation compared with the one without addition, and when the addition amount of hydroxypropyl distarch phosphate is 6‰ and the addition amount of gellan gum is 0.12‰ or above, the sedimentation is significantly eliminated.

[0090] From Table 7 and Figure 5 It can be seen that when the addition amount of hydroxypropyl distarch phosphate is 6‰ and the addition amount of gellan gum is 0.12‰ or above, the prepared solidified matcha yogurt looks relatively rough, and as the addition amount of gellan gum increases, the prepared solidified matcha yogurt becomes more and more rough.

[0091] In addition, the texture of the refrigerated solidified matcha yogurt product prepared by compounding hydroxypropyl distarch phosphate and gellan gum was also tested, as shown in Table 8 below.

[0092] Table 8 Effect of hydroxypropyl distarch phosphate and gellan gum on yogurt texture

[0093]

[0094] From Table 8 above, we can see that with the addition of gellan gum and hydroxypropyl distarch phosphate, the thickness, viscosity, firmness and cohesion of the prepared solidified matcha yogurt all increased. As the amount of gellan gum increased, the thickness gradually decreased, and the reduction rate gradually increased; the viscosity as a whole also gradually decreased, and the reduction rate became larger and larger; the firmness also decreased significantly. After a significant decrease of 0.12‰, it showed an upward trend as the addition amount increased; the cohesion also gradually decreased as a whole. 5. Effect of orange fiber and gellan gum on matcha powder

[0095] In the embodiment of the present invention, the stabilizer is set to be a compound of orange fiber and gellan gum, and different addition amounts are set. According to the above-mentioned preparation method of the solidified matcha yogurt, different solidified matcha yogurt products after refrigeration are prepared, and their precipitation and fineness are observed, as shown in Table 9.

[0096] Table 9 Effect of orange fiber and gellan gum on matcha powder

[0097]

[0098] From Table 9 and Figure 6 It can be seen that the coagulated matcha yogurt with the addition of orange fiber and gellan gum significantly improved the sedimentation compared with the one without addition, and when the addition amount of orange fiber was 1.2‰ and the addition amount of gellan gum was 0.20‰ and 0.24‰, the sedimentation was significantly eliminated.

[0099] In addition, from Figure 7It can be seen that ① is the most delicate, ② is the least delicate, and the others have similar degrees of fineness (it should be noted that the water droplets on ③ are not whey precipitation, but condensation water from the plastic wrap covering it in the refrigerator; some unevenness in the picture cannot be completely attributed to being not delicate, but is caused by bubbles in the system during fermentation in the oven.); among them, except for ②, ⑤ has the highest degree of fineness.

[0100] In addition, the texture of the refrigerated solidified matcha yogurt prepared by compounding orange fiber and gellan gum was also tested, as shown in Table 10 below.

[0101] Table 10 Effect of orange fiber and gellan gum on yogurt texture

[0102]

[0103] As can be seen from Table 10 above, with the addition of gellan gum and orange fiber, the thickness, viscosity, firmness and cohesion of the prepared solidified matcha yogurt all increased. As the amount of gellan gum increased, the thickness gradually decreased significantly, the viscosity also showed an overall downward trend, the firmness first increased slightly and then decreased slightly; the cohesion showed an overall downward trend.

[0104] VI. Effect of Hydroxypropyl Distarch Phosphate and Orange Fiber on the Precipitation of Matcha Powder

[0105] In the embodiment of the present invention, the stabilizer is set to be a compound of hydroxypropyl distarch phosphate and orange fiber, and different addition amounts are set. According to the above-mentioned preparation method of the solidified matcha yogurt, different solidified matcha yogurt products after refrigeration are prepared, and their precipitation conditions are observed, as shown in Table 11.

[0106] Table 11 Effect of hydroxypropyl distarch phosphate and orange fiber on the precipitation of matcha powder

[0107]

[0108] From Table 11 and Figure 8 It can be seen that the coagulated matcha yogurt with the addition of hydroxypropyl distarch phosphate and orange fiber improved the sedimentation compared with the one without addition, but the elimination effect did not change much when adjusting the addition amount.

[0109] In addition, the texture of the refrigerated solidified matcha yogurt product prepared by compounding hydroxypropyl distarch phosphate with orange fiber was also tested, as shown in Table 12 below.

[0110] Table 12 Effect of hydroxypropyl distarch phosphate and orange fiber on yogurt texture

[0111]

[0112] As shown in Table 12 above, with the addition of hydroxypropyl distarch phosphate and orange fiber, the viscosity, stickiness, firmness and cohesion of the prepared set-type matcha yogurt all increased. Among them, the viscosity increased significantly, while the stickiness, firmness and cohesion increased slightly. In addition, as the amount of orange fiber added continued to increase, the viscosity increased significantly, while the stickiness, stickiness and cohesion did not change much overall.

[0113] 7. The influence of bacterial strains on matcha precipitation

[0114] In the embodiment of the present invention, the stabilizer is set to 3‰ hydroxypropyl distarch phosphate, and different fermentation strains are set to explore the effects of different fermentation strains on the precipitation of matcha powder in set yogurt. The specific situation is shown in Table 13 below.

[0115] In the embodiments of the present invention, strains 207, FAST1.0 and 883 are all commercial strains of Danisco, and C975 is a commercial strain of Hebei Yiran Biological, and the strain types are all Streptococcus thermophilus + Lactobacillus bulgaricus.

[0116] Table 13 Effects of different fermentation strains on matcha powder precipitation

[0117]

[0118]

[0119] From Table 13 and Figure 9 It can be seen that the 207, FAST1.0, 883 and C975 strains have little difference in the precipitation elimination effect on the prepared coagulated matcha yogurt. The coagulated matcha yogurt with the addition of hydroxypropyl distarch phosphate and orange fiber has improved the precipitation compared with the one without addition, but the elimination effect does not change much when the addition amount is adjusted to different levels.

[0120] In addition, the texture of the coagulated matcha yogurt prepared by compounding hydroxypropyl distarch phosphate and orange fiber was also tested, and the specific results are shown in Table 14 below.

[0121] Table 14 Effects of different fermentation strains on yogurt texture

[0122]

[0123] From Table 14 above, we can see that different fermentation strains have a subtle effect on the texture of the prepared solidified matcha yogurt. For example, the viscosity of the 207 strain is less than that of the other three strains, and the viscosity of the other three strains is not much different. In addition, in terms of viscosity, the viscosity, firmness and cohesion of the four strains are not much different. From the above, we can see that the choice of strain has little effect on the texture of the prepared solidified matcha yogurt.

[0124] However, a taste preference vote was conducted on the texture of the prepared solidified matcha yogurt, and it was found that different strains had a greater impact on the flavor of the application, among which the FAST1.0 strain received a vote as high as 12 points, far higher than other strains.

[0125] In summary, hydroxypropyl distarch phosphate and orange fiber used alone can improve the precipitation of matcha powder to a certain extent (but cannot completely eliminate it), among which hydroxypropyl distarch phosphate can increase the thickness of yogurt (650-790g.sec), and orange fiber can reduce the thickness of yogurt (400-300g.sec); gellan gum used alone has no significant effect on the precipitation of matcha powder and the texture of yogurt; using hydroxypropyl distarch phosphate or orange fiber together with gellan gum can eliminate the precipitation of matcha powder, but hydroxypropyl distarch phosphate combined with gellan gum, as the content of gellan gum increases, the precipitation of matcha powder decreases. The increase of yogurt, the more obvious the effect, the thicker the viscosity will be (600-400g.sec), but the texture will be worse and worse, and orange fiber combined with gellan gum, as the content of gellan gum increases, the more obvious the effect, the thicker the viscosity will be (450-300g.sec); Combining hydroxypropyl distarch phosphate with orange fiber will increase the thicker viscosity of yogurt, and there is also a certain improvement effect (but it can not be eliminated), and it is unrelated to the ratio; Using FAST1.0 strains will produce a richer fermentation aroma, without affecting the aroma of matcha, the astringency of matcha has a certain covering and modification effect, and the flavor coordination is good. It should be noted that the present invention is matcha yogurt, and matcha yogurt itself is relatively dull, not refreshing, and has astringency, so it should not be too thick, and it is better to be refreshing, but it can not be too refreshing, otherwise the mouthfeel is not full, very thin and collapsed, so the texture is intuitively evaluated with consistency.

[0126] For easier comparison, the above situations are tabulated as shown in Table 15 below.

[0127] Table 15 Improvement of yogurt by different components

[0128]

[0129] The viscosity has a great influence on the taste of set yogurt. If the viscosity is too high, the mouthfeel will be dull and the taste will be unclear. If the viscosity is too low, the product will be slightly de-cooled and whey will precipitate or even become poor in quality. From the above results, the combination of hydroxypropyl distarch phosphate and gellan gum and orange fiber and gellan gum can completely eliminate precipitation, but the texture of the product of the combination of hydroxypropyl distarch phosphate and gellan gum is relatively rough, and the roughness will affect the consumer's intuitive experience. Therefore, the present invention selects the combination of orange fiber and gellan gum. This combination can completely eliminate precipitation, but the viscosity is the lowest, the mouthfeel is thin, and the product is prone to whey precipitation. Therefore, this patent application selects the combination of orange fiber and gellan gum to solve the situation of matcha powder (added amount 2‰) precipitation, wherein the addition amount of gellan gum is 0.2‰ and 0.24‰, and at the same time, hydroxypropyl distarch phosphate is appropriately added to improve the viscosity and fullness of the yogurt. The fermentation strain selects FAST1.0 to cover and modify the astringency of matcha.

[0130] In addition, sensory evaluation was conducted (27 people were selected from the technical center of Chongqing Tianyou Company to taste the products. Each person voted for 3 of their favorite products from 8 products and described their characteristic flavors and tastes. The experimenters summarized the conclusions of the taste evaluation) to find the best combination of the three. The results are shown in Table 16 below (the yogurts in Table 16 are all refrigerated solidified matcha yogurt products).

[0131] Table 16: Set-type yogurt prepared with three stabilizers in different proportions

[0132]

[0133] It can be seen from Table 16 above that when the addition amount of gellan gum is 0.2‰, the orange fiber is 0.8‰-1.2‰, and the hydroxypropyl distarch phosphate is 1‰-3‰, and when the addition amount of gellan gum is 0.24‰, the orange fiber is 0.8‰-1.2‰, and the hydroxypropyl distarch phosphate is 1‰-3‰, the prepared solidified matcha yogurt has no precipitation; however, the finished solidified matcha yogurt after refrigeration prepared only when the addition amount of gellan gum is 0.2‰, the orange fiber is 1‰, and the hydroxypropyl distarch phosphate is 2‰ has a delicate and full taste, is not sticky, and has no powdery feeling.

[0134] In addition, the front view of the finished products of the refrigerated solidified matcha yogurt with different numbers in Table 16 is as follows: Figure 10 As shown, from left to right are ①②③④⑤⑥⑦⑧. The results show that there is no precipitation when observed from the front. The top view of the solidified matcha yogurt products after refrigeration with different numbers is as follows Figure 11 As shown, the top row from left to right are ①②③④, and the bottom row from left to right are ⑤⑥⑦⑧. The results show that ① and ⑤ are slightly rougher than the others, but not very obvious. We also observed ① and ⑤ from the bottom (refer to Figure 12 ), the results showed that there was a small amount of precipitation in ① and ⑤; at the same time, the bottom of ② was observed (reference Figure 13 ), no precipitation was present.

[0135] In addition, the texture of the refrigerated solidified matcha yogurt products with different numbers in Table 16 above was also tested, and the specific results are shown in Table 17 below.

[0136] Table 17 Texture of different yogurts

[0137] serial number Thickness g.sec Viscosity g.sec Firmness g Cohesion g ① 601.231 -60.570 30.659 -32.481 ② 474.511 -42.854 21.262 -21.379 ③ 494.556 -47.174 24.419 -22.438 ④ 497.869 -49.144 25.599 -23.389 ⑤ 654.910 -65.850 34.255 -33.969 ⑥ 493.967 -45.928 23.915 21.583 ⑦ 489.544 -43.961 22.086 -21.733 ⑧ 499.292 -49.573 26.266 -23.100

[0138] After the refrigerated solidified matcha yogurt products with different numbers in Table 16 were placed at 4°C for one week, the precipitation of matcha powder and whey water in the yogurt was observed. The results are as follows: Figure 14 (From left to right, they are ①②③④⑤⑥⑦⑧) and Figure 15 As shown in the results, no matcha powder and whey water were precipitated.

[0139] Combining Table 16 and Table 17, it can be seen that ① and ⑤ have a small amount of precipitation, while the others have no precipitation. Among them, ③, ④, ⑥ and ⑦ have higher taste scores, with ③ being the highest, so ③ is more preferred in the present invention.

[0140] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not limiting. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solutions of the present invention may be modified or replaced by equivalents without departing from the purpose and scope of the technical solutions of the present invention, which should all be covered by the scope of the claims of the present invention.

Claims

1. A solidified matcha yogurt, characterized in that: Every 1000 parts of raw materials, calculated by weight, include: 70-80 parts by weight of a sweetener, 1-3 parts by weight of matcha powder, 2-4 parts by weight of a stabilizer, 250 DCU of a starter, and the balance of milk; the stabilizer is composed of hydroxypropyl distarch phosphate, orange fiber, and gellan gum; the weight ratio of hydroxypropyl distarch phosphate, orange fiber, and gellan gum is (1.8-2.2):(0.8-1.2):(0.18-0.22); the preparation method of a set matcha yogurt comprises: (1) dry-mixing the raw materials except the starter to obtain a mixture a; (2) evenly mixing the mixture a with preheated milk to obtain a mixture b; (3) homogenizing the mixture b, sterilizing it, inoculating it with the starter, fermenting it, and refrigerating it to obtain a solidified matcha yogurt.

2. The set-type Matcha yogurt according to claim 1, characterized in that The stabilizer is 3.2 parts by weight, and the weight ratio of hydroxypropyl distarch phosphate, orange fiber and gellan gum is 2:1:0.

2.

3. The set-type Matcha yogurt according to claim 1, characterized in that Every 1,000 parts of raw materials, calculated by weight, include: 75 parts by weight of sweetener, 2 parts by weight of matcha powder, 3.2 parts by weight of stabilizer, 250 DCU of leavening agent and the balance of raw milk; the weight ratio of hydroxypropyl distarch phosphate, orange fiber and gellan gum is 2:1:0.

2.

4. The set-type Matcha yogurt according to any one of claims 1 to 3, characterized in that Sweeteners include: One or more of white sugar, maltitol, xylitol, erythritol or polydextrose.

5. The set-type Matcha yogurt according to any one of claims 1 to 3, characterized in that The lotion is raw cow's milk.

6. The set-type Matcha yogurt according to claim 4, characterized in that The lotion is raw cow's milk.

7. A stirred matcha yogurt, characterized in that: The product is obtained by demulsifying the set-type Matcha yogurt according to any one of claims 1 to 6.

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