An exogenous additive, a normal-temperature yogurt with a creamy taste, and a preparation method thereof

Abstract

The application discloses an exogenous additive, a normal-temperature yoghourt with butter taste and a preparation method. The exogenous additive comprises exogenous protein, cheese powder and polydextrose in a mass ratio of (1-8):(3-8):(10-30). The application also discloses the normal-temperature yoghourt with butter taste which is added with the exogenous additive. The application overcomes the problem of obvious powder astringency of the normal-temperature yoghourt in the prior art, significantly improves the protein content, reduces the powder astringency, and also achieves the effects of increasing butter flavor and improving characteristic flavor.

Description

Technical Field

[0001] This invention relates to the field of room-temperature yogurt, specifically to an exogenous additive, a room-temperature yogurt with a creamy texture, and a preparation method thereof. Background Technology

[0002] Yogurt includes both refrigerated yogurt that has not been inactivated and room-temperature yogurt that has been inactivated. Refrigerated yogurt that has not been inactivated is short-shelf-life yogurt, and its formula and production process are relatively mature, resulting in ideal taste, flavor, and stability. Room-temperature yogurt differs significantly from refrigerated yogurt in its processing; it undergoes a high-temperature inactivation step after fermentation. This step results in refrigerated yogurt having a significantly inferior taste, flavor, and shelf-life stability compared to refrigerated yogurt.

[0003] Especially for products that want to increase the protein content in yogurt, the usual method is to add exogenous protein. However, even in the production of low-temperature yogurt, the addition of exogenous protein can lead to curdling after homogenization and sterilization, resulting in a strong grainy texture and a rough mouthfeel in the fermented milk.

[0004] For regular room-temperature yogurt, due to the high-temperature inactivation process, it has a relatively stronger powdery and astringent taste (grainy and astringent) compared to low-temperature yogurt. Therefore, how to reduce the powdery and astringent taste of fermented milk without reducing or even increasing the protein content is the challenge and pain point of room-temperature fermented milk.

[0005] Although Chinese patent document CN103651784A discloses a method of replacing some exogenous protein with the addition of cheese powder to reduce the powdery texture, this method is only applied to refrigerated yogurt. When this method is applied to room-temperature yogurt, even with the addition of cheese powder, the increased protein content does not significantly reduce the powdery texture. Compared to regular room-temperature yogurt, the powdery texture remains quite noticeable. Even with the addition of conventional stabilizers, the improvement in powdery texture is still not significant. Summary of the Invention

[0006] Therefore, the technical problem to be solved by the present invention is the obvious powdery and astringent taste of room temperature yogurt in the prior art; thereby providing an exogenous additive that can effectively reduce the powdery and astringent taste of room temperature yogurt, as well as room temperature yogurt with a creamy taste including the exogenous additive and the preparation method thereof.

[0007] Therefore, the present invention provides the following technical solution:

[0008] An exogenous additive for improving the powdery texture of room-temperature yogurt comprises exogenous protein, cheese powder and polydextrose in a mass ratio of (1-8):(3-8):(10-30).

[0009] A room-temperature yogurt with a creamy texture, comprising the following ingredients by weight:

[0010] 800-900 parts by weight of raw milk

[0011] Sweetener 50-90 parts by weight

[0012] 1-8 parts by weight of exogenous protein

[0013] Stabilizer 15-20 parts by weight,

[0014] 3-8 parts by weight of cheese powder

[0015] Polydextrose 10-30 parts by weight

[0016] Fermentation agent: 0.03-0.05 parts by weight.

[0017] The exogenous protein is a micronized protein, wherein the protein content is ≥77wt%; the exogenous protein is preferably micronized whey protein.

[0018] The cheese powder contains 30-80 wt% fat and 10-50 wt% protein.

[0019] The polydextrose is a water-soluble polydextrose.

[0020] The stabilizer includes one or more of the following: pectin, agar hydroxypropyl distarch phosphate, gellan gum, agar, gelatin, propylene glycol alginate, diacetyl tartaric acid mono- and diglycerides, and sodium alginate.

[0021] The sweetener includes at least one of white sugar, glucose, fructose, fructooligosaccharides, maltose, erythritol, sorbitol, maltitol, and maltose.

[0022] The starter culture includes at least one of Lactobacillus bulgaricus, Lactobacillus bulgaricus subsp. denigra, Streptococcus thermophilus, Lactococcus lactis subsp. lactic acid, Lactococcus lactis subsp. milk fat, and Lactococcus lactis subsp. diacetyl.

[0023] A method for preparing a creamy room-temperature yogurt involves using the ingredients other than the starter culture from the above-mentioned creamy room-temperature yogurt, followed by mixing, homogenization, first sterilization, adding the starter culture for fermentation, and second sterilization.

[0024] Both the first and second sterilization processes are pasteurization; the first sterilization time is 0.1-15 min, and the second sterilization time is 0.1-60 s; the first sterilization temperature is 70-150℃, and the second sterilization temperature is 50-120℃.

[0025] The homogenization step involves a primary pressure of 10-90 bar, a total pressure of 100-300 bar, and a homogenization temperature of 30-90℃.

[0026] In the fermentation step, the fermentation temperature is 15-50℃ and the fermentation time is 2-15h; fermentation ends when the pH value is 3-6 and the acidity is 50-100°T.

[0027] After both the first and second sterilization processes, a cold water bath is used for stirring and rapid cooling; preferably, the stirring speed during the rapid cooling process is 100-1000 rad / min.

[0028] After the material is processed, it is hydrated for 10-60 minutes, and then heated for subsequent homogenization steps.

[0029] After fermentation is completed, the mixture is stirred to break the emulsion at a stirring speed of 100-1000 rad / min.

[0030] The temperature during the material preparation step is 42-45℃; the stirring speed during the material preparation step is 100-1000 rad / min.

[0031] The technical solution of this invention has the following advantages:

[0032] 1. This invention provides an exogenous additive for improving the powdery and astringent taste of room-temperature yogurt. The exogenous additive comprises exogenous protein, cheese powder, and polydextrose in a mass ratio of (1-8):(3-8):(10-30). When polydextrose is applied to room-temperature yogurt in combination with exogenous protein and cheese powder, it not only avoids the problem of increased powdery and astringent taste caused by the increase in conventional protein content, but also significantly reduces the powdery and astringent taste, and increases the creamy flavor and enhances the characteristic flavor effect.

[0033] 2. The present invention provides a room-temperature yogurt with a creamy texture. By adding a specific proportion of exogenous protein, cheese powder and polydextrose to the raw materials of conventional room-temperature yogurt, the addition of cheese powder not only enhances the characteristic flavor of cream, but also works synergistically with the other two ingredients. When applied to the room-temperature yogurt of the present invention, it significantly increases the protein content and also significantly reduces the powdery taste, with very remarkable effects. Attached Figure Description

[0034] To more clearly illustrate the specific embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the specific embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are some embodiments of the present invention. For those skilled in the art, other drawings can be obtained from these drawings without creative effort.

[0035] Figure 1 This is a microscopic image of the room-temperature yogurt prepared in Example 1 under an electron microscope;

[0036] Figure 2 This is a microscopic image of the room-temperature yogurt prepared in Example 2 under an electron microscope. Detailed Implementation

[0037] The following embodiments are provided to better understand the present invention and are not limited to the preferred embodiments described. They do not constitute a limitation on the content and scope of protection of the present invention. Any product that is the same as or similar to the present invention, derived by any person under the guidance of the present invention or by combining the features of the present invention with other prior art, falls within the protection scope of the present invention.

[0038] For experiments not specifically described in the examples, the procedures or conditions should be followed according to the conventional experimental procedures described in the literature in this field. Reagents or instruments whose manufacturers are not specified are all commercially available conventional reagent products.

[0039] Example 1:

[0040] This embodiment provides a room-temperature yogurt with a creamy texture. The raw materials, calculated per 1000 kg, include: 65 kg of granulated sugar, 5 kg of micronized whey protein (Ararat, model NUTRILAC YO-8075, with a protein content of 77%), 16 kg of stabilizer, 5 kg of cheese powder (Kerry, model 4800096, with a protein content of 12% and a fat content of 68%), 25 kg of polydextrose (Baolingbao Biotechnology Co., Ltd., model 1100000762), and 0.05 kg of starter culture. The remainder is supplemented with raw milk. The starter culture consists of *Streptococcus thermophilus*, *Lactobacillus bulgaricus*, *Lactococcus lactis* subsp. *lactolaccos*, *Lactococcus lactis* subsp. *lactofat*, and *Lactococcus lactis* diacetyl subsp. *lactolaccos* in a mass ratio of 10:6:1:1:2. The stabilizer consists of starch, agar, and pectin in a mass ratio of 10:3:3.

[0041] The above-mentioned method for preparing room-temperature yogurt with a creamy texture includes:

[0042] First, the mixture is prepared by preheating the milk to 42°C and simultaneously adding it to the fermentation tank at a shear rate of 430 rad / min. This is followed by the addition of premixed granulated sugar, micronized whey protein powder, stabilizer, cheese powder, and polydextrose mixture. After adding the mixture, stirring and hydrating for another 30 minutes is performed. The fermentation tank temperature is then adjusted to 60°C. The milk is then homogenized using a homogenizer, with a first-stage homogenization pressure of 50 bar and a total pressure of 180 bar. Following homogenization, the fermentation tank temperature is adjusted to 90°C for the first pasteurization. This involves heating the homogenized milk to 90°C and pasteurizing for 5 minutes, during which stirring and shearing are activated at a shear rate of 380 rad / min. The pasteurized milk is then placed in a cold water bath. To rapidly cool the pasteurized milk, stirring is activated during the cooling process at a shear rate of 350 rad / min. Simultaneously, pre-refrigerated storage... The stored freeze-dried starter culture was activated by placing it at room temperature for 30 minutes, pre-dissolving it before inoculation, and the entire process was carried out under aseptic conditions. The temperature of the fermentation tank was adjusted to 38℃, and the inoculated milk was fermented for about 8 hours. Fermentation was stopped when the yogurt reached a pH of 4.50 and an acidity of 75°T. Shear stirring was started for 5 minutes to break the milk, with a stirring shear rate of 500 rad / min. Then, the temperature of the fermentation tank was raised to 75℃, and the fermented yogurt was sterilized for the second time. The temperature was maintained at 75℃ for 30 seconds, and the second sterilization was stopped. During this process, the stirring shear rate was 400 rad / min. The yogurt was then quickly placed in a cold water bath, and after adjusting the stirring shear rate to 480 rad / min, it was rapidly cooled to below 25℃. The yogurt production was then complete.

[0043] Example 2:

[0044] The difference between this embodiment and Example 1 is that ordinary exogenous whey protein is used instead of micronized whey protein. Everything else is exactly the same as in Example 1. The manufacturer of the ordinary exogenous whey protein is Arla, model YO-7550, and the protein content is 71.4%.

[0045] Example 3:

[0046] The difference between this embodiment and Example 1 is the ratio of raw materials. In this embodiment, the mass ratio of exogenous protein, cheese powder and polydextrose is 8:3:30, that is, 8 kg of exogenous protein, 3 kg of cheese powder and 30 kg of polydextrose. Everything else is the same as in Example 1.

[0047] Example 4:

[0048] The difference between this embodiment and Embodiment 1 lies in the ratio of raw materials. In this embodiment, exogenous protein, cheese powder and polydextrose are used in a mass ratio of 1:8:10, that is, 1 kg of exogenous protein, 8 kg of cheese powder and 10 kg of polydextrose. Everything else is the same as in Embodiment 1.

[0049] Example 5:

[0050] Compared with Example 1, the process parameters and conditions are different in this example. The specific preparation process is as follows:

[0051] First, the mixture is prepared by preheating the milk to 45°C and simultaneously adding it to the fermentation tank at a shear rate of 100 rad / min. This includes adding premixed granulated sugar, micronized whey protein powder, stabilizer, cheese powder, and polydextrose mixture. After adding the milk, continue stirring and hydrating for 30 minutes, then adjust the fermentation tank temperature to 90°C. Once the milk is heated to 90°C, it is homogenized using a homogenizer with a first-stage homogenization pressure of 10 bar and a total pressure of 100 bar. After homogenization, the fermentation tank temperature is adjusted to 70°C for the first sterilization. This involves heating the homogenized milk to 70°C and sterilizing for 15 minutes, during which agitation and shearing are activated at a shear rate of 100 rad / min. The sterilized milk is then placed in a cold water bath. To rapidly cool the sterilized milk, stirring is activated during the cooling process at a shear rate of 500 rad / min. Simultaneously, the milk is pre-refrigerated. The freeze-dried starter culture was activated at room temperature for 30 minutes, pre-dissolved, and then inoculated under aseptic conditions. The fermentation tank temperature was adjusted to 15°C, and the inoculated milk was fermented. Fermentation was stopped when the milk reached a pH of 4.50 and an acidity of 75°T. Shear stirring was started for 5 minutes at a shear rate of 500 rad / min. Then, the fermentation tank temperature was raised to 60°C, and the fermented yogurt was sterilized a second time. The temperature was maintained at 60°C for 60 seconds, and the second sterilization was stopped. During this process, the shear rate was 400 rad / min. The yogurt was then quickly placed in a cold water bath, and after adjusting the shear rate to 480 rad / min, it was rapidly cooled to below 25°C. The yogurt production was then complete.

[0052] Example 6:

[0053] Compared to Example 1, the difference in this example lies in the content of milk and sugar. In this example, 85 kg of white sugar and 0.03 kg of starter culture are added, with the remainder made up with raw milk. The specific preparation process is as follows:

[0054] First, the mixture is prepared by preheating the milk to 45°C and simultaneously adding it to the fermentation tank at a shear rate of 100 rad / min. This is followed by the addition of premixed granulated sugar, micronized whey protein powder, stabilizer, cheese powder, and polydextrose mixture. After adding the mixture, the fermentation tank temperature is adjusted to 30°C after 60 minutes of hydration. The milk is then homogenized using a homogenizer, with a first-stage homogenization pressure of 90 bar and a total pressure of 300 bar. Following homogenization, the fermentation tank temperature is adjusted to 150°C for the first sterilization step. Specifically, the homogenized milk is heated to 150°C and sterilized for 0.1 minutes, with a shear rate of 300 rad / min during sterilization. The sterilized milk is then placed in a cold water bath. To rapidly cool the sterilized milk, agitation is activated during the cooling process at a shear rate of 700 rad / min. Simultaneously, pre-refrigerated storage... The stored freeze-dried starter culture was activated by placing it at room temperature for 30 minutes, pre-dissolved, and then inoculated with the starter culture under aseptic conditions. The fermentation tank temperature was adjusted to 50°C, and the inoculated milk was fermented. Fermentation was stopped when the milk reached a pH of 4.50 and an acidity of 75°T. Shear stirring was started for 5 minutes at a shear rate of 500 rad / min. Then, the fermentation tank temperature was raised to 120°C, and the fermented yogurt was sterilized a second time. The temperature was maintained at 120°C, and the second sterilization was stopped after 0.1 seconds. The shear rate during this process was 400 rad / min. The yogurt was then quickly placed in a cold water bath, and the shear rate was adjusted to 480 rad / min before being rapidly cooled to below 25°C. The yogurt production was then complete.

[0055] Comparative Example 1:

[0056] The difference between this comparative example and Example 1 is that the raw materials do not contain polydextrose.

[0057] Comparative Example 2:

[0058] The difference between this comparative example and Example 2 is that the raw materials do not contain polydextrose.

[0059] Comparative Example 3:

[0060] The difference between this comparative example and Example 2 is that the raw materials do not contain cheese powder.

[0061] Experimental Example 1:

[0062] The room-temperature yogurts obtained in the examples and comparative examples were tested for particle size and distribution, rheological properties and coefficient of friction, stability and microstructure, and yogurt preference. The test methods and results are as follows:

[0063] 1. Particle size

[0064] The particle size distribution and average particle size were detected using an LA960 particle size analyzer. Measurement conditions included a transmittance of 70%-90%, a medium water level, and 5000 measurements. The results of the average particle size analysis are shown in Table 1 below.

[0065] Table 1

[0066]

[0067] The test results in Table 1 above show that the combination of exogenous protein, cheese powder and polydextrose, when applied to room temperature yogurt, can work together to significantly reduce the particle size of yogurt. This further demonstrates that it can effectively reduce the astringency and powdery texture of yogurt, thereby improving the taste.

[0068] 2. Rheological viscosity

[0069] The Anton Paar MCR302 rheometer was used for testing, and data points with shear rates of 75 s were obtained using a CC27 probe. -1 The test results are shown in Table 2 below.

[0070] Table 2

[0071]

[0072] The test results above show that by combining exogenous protein, cheese powder, and polydextrose and applying them to room temperature yogurt, they can work together to significantly increase the viscosity of the yogurt. This further demonstrates that it can effectively improve the smoothness and melt-in-your-mouth texture of yogurt, thereby enhancing its overall taste.

[0073] 3. Coefficient of friction

[0074] The tests were performed using an Anton Paar MCR302 rheometer, with a T-PID / 44 pin probe for measuring the coefficient of friction. Data points were taken at a friction velocity of 150 mm / s. The test results are shown in Table 3 below.

[0075] Table 3

[0076]

[0077] The test results above show that by combining exogenous protein, cheese powder, and polydextrose and applying them to room temperature yogurt, they can work together to significantly reduce the coefficient of friction. This further demonstrates that it can effectively improve the smoothness and melt-in-your-mouth texture of yogurt and reduce the powdery feel, thereby enhancing the overall taste of yogurt.

[0078] 4. Clarification Index

[0079] The clarification index can indirectly reflect the stability of a system; a smaller index indicates better stability, and vice versa. The stability was measured using a Dispersion Analyser 611 stability analyzer at a rotation speed of 4000 rad. The results are shown in Table 4 below.

[0080] Table 4

[0081]

[0082] The above test results show that, by comparing Examples 1, 3-6 with Comparative Example 1, and by comparing Example 2 with Comparative Examples 2-3, the application of the compound of exogenous protein, cheese powder and polydextrose to room temperature yogurt can significantly reduce the clarification index and thus improve stability. By comparing Examples 1 and 2, it can be seen that when the exogenous protein is preferably micronized protein, the clarification index can be further reduced and the stability of room temperature yogurt can be improved.

[0083] 5. Electron microscopy structure

[0084] Electron microscopy was performed on the room-temperature yogurts obtained in Examples 1 and 2 above, and the structures detected were as follows: Figure 1 and Figure 2 As shown.

[0085] pass Figure 1 and Figure 2 The comparison shows that the component distribution of ordinary whey protein yogurt system is not as uniform as that of micronized whey protein yogurt system, and there are even some micro-aggregations. This shows that micronized whey protein can make the yogurt system more uniformly distributed, with a finer texture and a smoother taste.

[0086] 6. Liking

[0087] Sensory suitability tests were conducted on the room-temperature yogurts obtained in the above embodiments and comparative examples. The test method is as follows: 50 people were selected to conduct blind tests on the above room-temperature yogurts. The blind test indicators included: characteristic flavor, graininess, astringency, smoothness, and melting properties, represented by numbers: 1 represents - very weak; 2 represents - weak; 3 represents - moderate; 4 represents - strong; 5 represents - very strong. The above test results were statistically analyzed, and the analysis results are shown in Table 5 below.

[0088] Table 5

[0089]

[0090] By comparing Example 1 with Comparative Example 1, and Example 2 with Comparative Examples 2-3, it can be seen that the combination of exogenous protein, cheese powder and polydextrose in room temperature yogurt can simultaneously improve the characteristic flavor, smoothness and aftertaste, and reduce the graininess and astringency, thereby effectively improving the sensory quality of yogurt. By comparing Example 1 and Example 2, it can be seen that when the exogenous protein is preferably micronized protein, the characteristic flavor, smoothness and aftertaste can be significantly improved, and the graininess and astringency can be significantly reduced, effectively achieving the best taste.

[0091] Obviously, the above embodiments are merely illustrative examples for clear explanation and are not intended to limit the implementation. Those skilled in the art will recognize that other variations or modifications can be made based on the above description. It is neither necessary nor possible to exhaustively list all possible implementations here. However, obvious variations or modifications derived therefrom are still within the scope of protection of this invention.

Claims

1. A room-temperature yogurt with a creamy texture, characterized in that, Including the following parts by weight of raw materials: 800-900 parts by weight of raw milk Sweetener 50-90 parts by weight Stabilizer 15-20 parts by weight, 1-8 parts by weight of exogenous protein 3-8 parts by weight of cheese powder Polydextrose 10-30 parts by weight Fermentation agent: 0.03-0.05 parts by weight; The exogenous protein is micronized whey protein, wherein the protein content is ≥77wt%; the polydextrose is water-soluble polydextrose.

2. The room-temperature yogurt with a creamy texture according to claim 1, characterized in that, The stabilizer includes at least one of pectin, gellan gum, agar, gelatin, propylene glycol alginate, diacetyl tartrate mono- and diglycerides, and sodium alginate. The sweetener includes at least one of white sugar, glucose, fructose, fructooligosaccharides, erythritol, sorbitol, maltitol, and maltose.

3. The room-temperature yogurt with a creamy texture according to claim 1, characterized in that, The starter culture includes at least one of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. milk fat, and Lactococcus lactis subsp. diacetyl.

4. A method for preparing room-temperature yogurt with a creamy texture, characterized in that, The process involves using any one of the ingredients (excluding the starter culture) of a room-temperature yogurt with a creamy texture as described in any one of claims 1-3, followed by dissolving, homogenizing, first sterilization, adding the starter culture for fermentation, and then second sterilization.

5. The preparation method according to claim 4, characterized in that, The first sterilization is carried out at a temperature of 70-150℃ for 0.1-15 minutes; the second sterilization is carried out at a temperature of 50-120℃ for 0.1-60 seconds.

6. The preparation method according to claim 5, characterized in that, Both the first and second sterilization processes are pasteurization.

7. The preparation method according to any one of claims 4-6, characterized in that, The homogenization step involves a primary pressure of 10-90 bar, a total pressure of 100-300 bar, and a homogenization temperature of 30-90℃.

8. The preparation method according to any one of claims 4-6, characterized in that, During the fermentation process, the fermentation temperature is 15-50℃; fermentation ends when the pH value reaches 3-6 and the acidity reaches 50-100°T.

9. The preparation method according to any one of claims 4-6, characterized in that, After both the first and second sterilization processes, a cold water bath was used for stirring and rapid cooling. After the material is processed, it is hydrated for 10-60 minutes, and then heated for subsequent homogenization steps. After fermentation is complete, the mixture is stirred to break the emulsion. The temperature during the material processing step is 42-45℃.

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