Zero sucrose ambient yogurt and a method for preparing the same

Abstract

The application relates to the field of food, in particular to zero-cane normal-temperature yoghourt and a preparation method thereof. The zero-cane normal-temperature yoghourt comprises the following raw materials in parts by weight: raw cow milk or concentrated milk 80-90 parts, protein powder 0.4-3 parts, cheese 0.3-2 parts, sweetening agent 0.01-15 parts, stabilizer 0.1-5 parts and bacterial strain 50-200 U, the bacterial strain is composed of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus and lactobacillus bifidus, wherein the sum of lactobacillus bulgaricus and streptococcus thermophilus: the sum of lactobacillus acidophilus and lactobacillus bifidus = 9:1-8:2. The application adopts raw cow milk or concentrated milk, protein powder and cheese to form a basic system in a specific proportion, and is fermented by specific bacterial strains, so that the zero-cane yoghourt can reach a fermentation end point within 8 hours, and the product has a good taste.

Description

Technical Field

[0001] This invention relates to the food industry, and more particularly to a sugar-free room-temperature yogurt and its preparation method. Background Technology

[0002] As a fermented dairy product, yogurt not only retains all the advantages of milk, but also enhances certain aspects through processing, making it an even more suitable nutritional and health food for humans. Yogurt has the effects of regulating gastrointestinal function, lowering cholesterol, and enhancing the body's immune function. Therefore, yogurt is becoming increasingly popular.

[0003] Currently, many yogurt products on the market contain large amounts of sucrose in their formulas to ensure a good taste. However, excessive sugar intake can lead to many diseases such as obesity, high blood pressure, diabetes, and coronary heart disease. With increasing public awareness of health, sugar-free yogurt has emerged, meaning it does not contain sucrose and is typically replaced with sweeteners.

[0004] However, in reality, the sweetness of sweeteners is not as pure and full-bodied as that of sucrose. Moreover, sucrose is an important solid component in yogurt, and removing it significantly affects the texture and viscosity of the yogurt, thus impacting the product's composition. In other words, most sugar-free yogurts on the market today sacrifice taste to meet health demands. Furthermore, most sugar-free yogurts on the market are refrigerated yogurts with a short shelf life. Summary of the Invention

[0005] To address the shortcomings of existing technologies, this invention provides a sugar-free room-temperature yogurt and its preparation method.

[0006] This invention provides a sugar-free room-temperature yogurt, comprising the following ingredients by weight: 80-90 parts raw milk or concentrated milk, 0.4-3 parts protein powder, 0.3-2 parts cheese, 0.01-15 parts sweetener, 0.1-5 parts stabilizer, and 50-200U of bacterial strains. The bacterial strains consist of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, and Bifidobacterium lactis, wherein the total mass ratio of Lactobacillus bulgaricus to Streptococcus thermophilus is 9:1 to 8:2.

[0007] This invention selects raw milk or concentrated milk, protein powder and cheese in a specific ratio to form a basic system, and uses a strain composed of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium lactis in a specific ratio for fermentation. This can ensure that the zero-sucrose yogurt reaches the fermentation endpoint within 8 hours and the product has a better taste.

[0008] The zero-sucrose room-temperature yogurt provided by the present invention further includes corn grits and / or wheat bran, with a total addition amount not exceeding 10 parts.

[0009] Existing technologies typically involve directly adding dietary fiber (such as resistant dextrin, fructooligosaccharides, and polydextrose) to increase the solids content of yogurt, thereby reducing the impact on its texture. However, this method makes the dietary fiber more susceptible to degradation during ultrafiltration, resulting in content loss and a more paste-like texture. This invention has found that adding a certain amount of corn grits and / or wheat bran, instead of directly adding dietary fiber, can better protect the dietary fiber content and texture of the product.

[0010] The zero-sucrose room-temperature yogurt provided by the present invention has corn grits passed through a 25-mesh sieve and wheat bran passed through a 120-mesh sieve.

[0011] The zero-sucrose room-temperature yogurt provided by the present invention comprises the following stabilizer composition: starch 0-80%, pectin 10-40%, agar 10-40%, gelatin 0-40%, PGA (propylene glycol alginate) 0-10%, gellan gum 0-10%, and egg yolk powder 0-50%.

[0012] The zero-sucrose room-temperature yogurt provided by the present invention includes one or more of erythritol, xylitol, maltitol, steviol glycosides, glucosyl steviol glycosides, sucralose, and mogrosides.

[0013] The zero-sucrose room-temperature yogurt provided by the present invention has the following sweetener composition: erythritol, xylitol, steviol glycosides = 40:35:0.11.

[0014] The zero-sucrose room-temperature yogurt provided by the present invention comprises whey protein powder and casein powder, wherein the mass ratio of whey protein powder to casein powder is 8:3. The present invention has found that the protein powder with the above composition is significantly more effective than that using other types of protein powder.

[0015] The present invention also provides a method for preparing the above-mentioned sugar-free room temperature yogurt, including a two-stage ingredient process. The first ingredient process involves mixing raw milk or concentrated milk with protein powder, cheese, a portion of stabilizer and a portion of sweetener. After sterilization, homogenization, fermentation and demulsification, the second ingredient process is carried out. The second ingredient process includes mixing the remaining stabilizer after the ingredients have been dissolved with the demulsified yogurt.

[0016] It should be noted that the present invention can also be prepared using a conventional one-step ingredient process. The one-step ingredient process is easy to produce, but its taste and other aspects are slightly inferior to those of the two-step ingredient process.

[0017] According to the method for preparing zero-sucrose room-temperature yogurt provided by the present invention, when the raw materials include corn grits and / or wheat bran, they are dissolved together with a stabilizer and then mixed with demulsified yogurt.

[0018] The present invention has found that if corn grits and / or wheat bran are added during the first processing, the material will be subjected to superheating, which will affect the taste. At the same time, the addition of dietary fiber raw materials will affect the fermentation speed of the strain.

[0019] The method for preparing zero-sucrose room-temperature yogurt according to the present invention specifically includes the following steps:

[0020] (1) First mixing: Heat the raw milk or concentrated milk to 30-50℃, add some sweetener, some stabilizer, protein powder and cheese, and at the same time control the high shear speed at 1000-3000r / min and stir and disperse for 5-10min.

[0021] (2) Sterilization: All materials are sterilized at 95-142℃ for 4-300s;

[0022] (3) Homogenization: The material obtained from the first chemical process is heated to 40-70℃ and homogenized under a pressure of 120-260 bar.

[0023] (4) Fermentation: Add the inoculum at 36-42℃ and continue fermentation for 4-8 hours. When the pH value is between 4.2 and 4.55 and the acidity is >70°T, the fermentation ends.

[0024] (5) Demulsification: Maintain 25-60 rpm and continue stirring for 1-5 minutes to complete demulsification;

[0025] (6) Second mixing: Mix the remaining sweetener, remaining stabilizer, corn grits and / or wheat bran with water, heat the mixture to 75°C, and at the same time control the high shear speed at 1000-1500 r / min, and stir and disperse for 5-10 min;

[0026] (7) Mixing liquid: After the liquid temperature is <30℃, mix the broken yogurt with the second fermentation solution and continue stirring for 15-20 minutes;

[0027] (8) Secondary sterilization: Sterilize at 75℃ for 25-60 seconds.

[0028] In step (1), the sweeteners refer to a portion of erythritol, a portion of xylitol, and all of steviol glycosides. That is, during the first batch of fermentation, all of erythritol and all of xylitol should not be added to the milk, as this will affect fermentation. The stabilizers refer to a portion of pectin and agar.

[0029] In step (6), the water used for processing can be concentrated water obtained by concentrating raw milk.

[0030] The raw milk mentioned in this invention refers to standardized raw milk with approximately 3.0% protein, ≤4.0% fat, and <50 CFU of microorganisms.

[0031] The concentrated milk described in this invention is obtained by concentrating raw cow's milk, with a protein content of approximately 5.5%. In some embodiments of this invention, concentration is carried out at 4-6°C, and an RO membrane is used for concentration.

[0032] This invention provides a sugar-free, room-temperature yogurt and its preparation method. The invention uses raw milk or concentrated milk, protein powder, and cheese in a specific ratio to form a basic system. Fermentation is carried out using a microbial strain composed of *Lactobacillus bulgaricus*, *Streptococcus thermophilus*, *Lactobacillus acidophilus*, and *Bifidobacterium lactis* in a specific ratio. This ensures that the sugar-free yogurt reaches the fermentation endpoint within 8 hours, and the product has a good taste. Furthermore, by appropriately selecting the compatibility of other raw materials and process conditions, a sugar-free yogurt that can be stored at room temperature for a long time is obtained, overcoming the shortcomings of existing products such as poor taste and poor stability. Detailed Implementation

[0033] The following examples are used to illustrate the present invention, but are not intended to limit the scope of the invention.

[0034] Unless otherwise specified, the methods described in the following embodiments can be implemented using conventional methods in the art.

[0035] Unless otherwise specified, all reagents and equipment used in the following examples are commercially available.

[0036] Example 1

[0037] This embodiment provides a sugar-free, room-temperature yogurt, the composition of which is as follows:

[0038]

[0039] The stabilizer composition is as follows:

[0040]

[0041] The sweeteners are as follows:

[0042] Erythritol 53.3%

[0043] Xylitol 46.6%

[0044] Steviosides 0.01%

[0045] The bacterial strains are as follows:

[0046]

[0047] This embodiment also provides a method for preparing the above-mentioned yogurt, the steps of which are as follows:

[0048] 1. Standardization of raw milk

[0049] Raw milk undergoes purification, degassing, standardization, and sterilization to achieve the required protein content of 3.0% and microbial count of <50 CFU.

[0050] 2. Chemicals

[0051] Heat the raw milk to 45°C, then add sweetener, protein powder (whey protein powder and casein powder), cheese, stabilizer, and corn grits in sequence. The sweetener and stabilizer need to be premixed, and the high shear speed is controlled at 2500 r / min. Stir and disperse for 10 minutes.

[0052] 3. Sterilization

[0053] All materials are sterilized at 135℃ for 4 seconds.

[0054] 4. Homogenization

[0055] The material is heated to 55°C and homogenized under a pressure of 120 bar.

[0056] 5. Fermentation

[0057] Add the starter culture at 42℃ and continue fermentation for 5-6 hours. Fermentation ends when the pH value is below 4.45 and the acidity is >70°T.

[0058] 6. Delayed milk production

[0059] Maintain 40 rpm and stir continuously for 2 minutes to complete the demulsification.

[0060] 7. Second round of bazaar

[0061] Sterilize at 75℃ for 30 seconds.

[0062] Example 2

[0063] This embodiment provides a sugar-free room-temperature yogurt, whose raw material composition is the same as in Embodiment 1.

[0064] The preparation method steps are as follows:

[0065] 1. Standardization of raw milk

[0066] Raw milk undergoes purification, degassing, standardization, and sterilization to achieve the required protein content of 3.0%, fat content ≤4.0%, and microbial content <50 CFU.

[0067] 2. Raw milk concentrate

[0068] The sterilized raw milk is concentrated at 4-6℃, and the protein is concentrated to 5.5%. The concentration is carried out using an RO membrane, and the concentrated water is stored separately for use in chemical processing.

[0069] 3. First batch of materials

[0070] Heat the concentrated milk to 45°C, then add some sweeteners (erythritol and xylitol), all of the steviol glycosides, agar, some pectin, egg yolk powder, whey protein powder, casein powder, and cheese in sequence. At the same time, control the high shear speed at 3000 r / min and stir and disperse for 10 min.

[0071] 4. Sterilization

[0072] All materials are sterilized at 133℃ for 4 seconds.

[0073] 5. Homogenization

[0074] The material is heated to 55°C and homogenized under a pressure of 140 bar.

[0075] 6. Fermentation

[0076] Add the starter culture at 42℃ and continue fermentation for 8 hours. When the pH value is between 4.2 and 4.55 and the acidity is >70°T, the fermentation ends.

[0077] 7. Delayed milk production

[0078] Maintain 40 rpm and stir continuously for 2 minutes to complete the process of demulsification, stirring, and mixing of materials.

[0079] 8. Secondary processing

[0080] Add the remaining sweetener, high-fat pectin, PGA, gellan gum, and corn grits to the concentrated water. Heat the mixture to 75°C while maintaining a high shear speed of 1500 r / min and stirring for 10 min.

[0081] 9. Mixed liquid

[0082] After the liquid temperature is below 30℃, mix the decomposed yogurt with the colloidal solution and continue stirring for 15 minutes.

[0083] 10. Second round of bazaar

[0084] Sterilize at 75℃ for 25-60 seconds.

[0085] Example 3

[0086] This embodiment provides a sugar-free, room-temperature yogurt, the composition of which is as follows:

[0087]

[0088] The stabilizer composition is as follows:

[0089]

[0090] The sweeteners are as follows:

[0091] Erythritol 53.3%

[0092] Xylitol 46.6%

[0093] Steviosides 0.01%

[0094] The bacterial strains are as follows:

[0095]

[0096] The preparation method is the same as in Example 2.

[0097] Comparative Example 1

[0098] This comparative example provides a sugar-free, room-temperature yogurt, whose ingredient composition is as follows:

[0099]

[0100]

[0101] The stabilizer composition is as follows:

[0102]

[0103] The sweeteners are as follows:

[0104] Erythritol 45.000%

[0105] Xylitol 54.987%

[0106] 0.013% sucralose

[0107] The bacterial strains are as follows:

[0108]

[0109] The preparation method is the same as in Example 2.

[0110] Comparative Example 2

[0111] This comparative example provides a sugar-free, room-temperature yogurt, whose ingredient composition is as follows:

[0112]

[0113]

[0114] The stabilizer composition is as follows:

[0115]

[0116] The sweeteners are as follows:

[0117] Erythritol 45.000%

[0118] Xylitol 54.987%

[0119] 0.013% sucralose

[0120] The bacterial strains are as follows:

[0121]

[0122] The preparation method is the same as in Example 1.

[0123] Comparative Example 3

[0124] This comparative example provides a sugar-free room-temperature yogurt, with the same raw material composition as in Example 3, and its preparation method is as follows:

[0125] 1. Standardization of raw milk

[0126] Raw milk undergoes purification, degassing, standardization, and sterilization to achieve the required protein content of 3.0%, fat content ≤4.0%, and microbial content <50 CFU.

[0127] 2. Raw milk concentrate

[0128] The sterilized raw milk is concentrated at 4-6℃, and the protein is concentrated to 5.5%. The concentration is carried out using an RO membrane, and the concentrated water is stored separately for use in chemical processing.

[0129] 3. First batch of materials

[0130] Heat the concentrated milk to 45°C, then add a portion of sweetener, whey protein powder, casein powder, cheese, corn grits, and wheat bran in sequence, while controlling the high shear speed at 1000-3000 r / min and stirring and dispersing for 5-10 minutes.

[0131] 4. Sterilization

[0132] All materials are sterilized at 133℃ for 4 seconds.

[0133] 5. Homogenization

[0134] The material is heated to 55°C and homogenized under a pressure of 140 bar.

[0135] 6. Fermentation

[0136] Add the starter culture at 42℃ and continue fermentation for 8 hours. When the pH value is between 4.2 and 4.55 and the acidity is >70°T, the fermentation ends.

[0137] 7. Demulsification (adding acidic materials)

[0138] Maintain a speed of 25-60 rpm and continue stirring for 1-5 minutes to complete the processes of demulsification, stirring, and mixing of materials.

[0139] 8. Secondary processing

[0140] Add some sweetener, high-fat pectin, PGA, and gellan gum to the concentrated water, heat the mixture to 75°C, and simultaneously control the high shear speed at 1000-1500 r / min, stirring and dispersing for 5-10 min.

[0141] 9. Mixed liquid

[0142] After the liquid temperature is below 30℃, mix the decomposed yogurt with the colloidal solution and continue stirring for 15 minutes.

[0143] 10. Second round of bazaar

[0144] Sterilize at 75℃ for 25-60 seconds.

[0145] Comparative Example 4

[0146] This comparative example provides a zero-sucrose room-temperature yogurt, with the same raw material composition and process as in Example 3, but the proportion of bacterial strains is adjusted as follows:

[0147] The bacterial strains are as follows:

[0148]

[0149] The quality tests were conducted on the yogurt products obtained in each embodiment and comparative example, and the results are shown in the table below.

[0150] Table 1

[0151]

[0152] Stability scores range from 1 to 9, with 1 indicating poor stability, 5 indicating acceptable stability, and 9 indicating excellent stability.

[0153] Note: Qualitative performance is excellent; the stability score is based on the observation of water separation and stratification after being placed at 37℃ for 30 days.

[0154] Tasting scores are 1-9, with 1 being poor taste, 5 being acceptable taste, and 9 being excellent taste.

[0155] Organizational status is scored from 1 to 9, with 1 being poor, 5 being acceptable, and 9 being excellent.

[0156] The difficulty of production is scored from 1 to 9, with 1 being difficult to produce, 5 being possible to produce, and 9 being easy to produce.

[0157] In addition, stability tests were conducted on each of the newly manufactured products using a stability analyzer, and the results are as follows:

[0158] Table 2

[0159] Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Centrifugal sedimentation rate 1.5％ 1.4％ 0.9％ 1.5％ 2.7％ 7.3％

[0160] In the table above, the lower the centrifugal sedimentation rate, the higher the product stability.

[0161] Although the present invention has been described in detail above with general descriptions and specific embodiments, modifications or improvements can be made to it, which will be obvious to those skilled in the art. Therefore, all such modifications or improvements made without departing from the spirit of the present invention fall within the scope of protection claimed by the present invention.

Claims

1. A sugar-free, room-temperature yogurt, characterized in that, The ingredients include the following components by weight: 80-90 parts raw milk or concentrated milk, 0.4-3 parts protein powder, 0.3-2 parts cheese, 0.01-15 parts sweetener, 0.1-5 parts stabilizer, and 50-200U of bacterial strains, wherein the bacterial strains consist of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, and Bifidobacterium lactis, wherein the ratio of the total mass of Lactobacillus bulgaricus and Streptococcus thermophilus to the total mass of Lactobacillus acidophilus and Bifidobacterium lactis is 9:1 to 8:2; The zero-sugar room-temperature yogurt also includes corn grits and / or wheat bran, with a total addition of no more than 10 parts; When the raw materials include corn grits and / or wheat bran, they are dissolved together with a stabilizer and then mixed with demulsified yogurt, specifically including the following steps: (1) First feeding: Heat the raw milk or concentrated milk to 30-50℃, add some sweetener, some stabilizer, protein powder and cheese, and at the same time control the high shear speed at 1000-3000r / min and stir and disperse for 5-10min; (2) Sterilization: Sterilize all materials at 95-142℃ for 4-300s; (3) Homogenization: Heat the material to 40-70℃ and homogenize it under a pressure of 120-260 bar; (4) Fermentation: Add the inoculum at 36-42℃ and continue fermentation for 4-8 hours. When the pH value is between 4.2 and 4.55 and the acidity is >70°T, the fermentation ends. (5) Demulsification: Maintain 25-60 rpm and stir continuously for 1-5 minutes to complete demulsification; (6) Second mixing: Mix the remaining sweetener, remaining stabilizer, corn grits and / or wheat bran with water, heat the mixture to 70-75℃, and at the same time control the high shear speed at 1000-1500r / min, and stir and disperse for 5-10min; (7) Mixing liquid: After the liquid temperature is <30℃, mix the decomposed yogurt with the second dissolving solution and continue stirring for 15-20 minutes; (8) Secondary sterilization: Sterilize at 75℃ for 25-60 seconds.

2. The zero-sucrose room-temperature yogurt according to claim 1, characterized in that, The corn grits are passed through a 25-mesh sieve, and the wheat bran is passed through a 120-mesh sieve.

3. The zero-sucrose room-temperature yogurt according to claim 1, characterized in that, The stabilizer is composed of the following: starch 0-80%, pectin 10-40%, agar 10-40%, gelatin 0-40%, PGA 0-10%, gellan gum 0-10%, and egg yolk powder 0-50%.

4. The zero-sucrose room-temperature yogurt according to any one of claims 1 to 3, characterized in that, The sweetener composition is as follows: erythritol: xylitol: steviol glycosides = 40:35:0.

11.

5. The zero-sucrose room-temperature yogurt according to claim 1, characterized in that, The protein powder includes whey protein powder and casein powder, and the mass ratio of whey protein powder to casein powder is 8:3.

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