Low-fat yoghurt stabilizer, low-fat yoghurt and preparation method of low-fat yoghurt

Abstract

The invention belongs to the technical field of dairy products, and particularly relates to low-fat yoghourt and a preparation method thereof. The preparation raw materials comprise skimmed milk and a compound stabilizer, the compound stabilizer comprises gelatin, low-ester pectin, corn starch and hydroxy propyl distarch phosphate. The low-fat yoghurt is high in viscosity, smooth in taste, appropriate in acidity, small in astringent taste and astringent aftertaste, high in water-holding capacity and good in stability.

Description

Technical Field

[0001] The invention belongs to the technical field of dairy products, and in particular relates to a low-fat yogurt stabilizer, low-fat yogurt and a preparation method thereof. Background Art

[0002] Low-fat yogurt has gradually become one of the most popular yogurt varieties among consumers due to its low fat and low calorie characteristics. However, due to the low fat content of low-fat milk, the prepared yogurt has problems such as thin taste, not fine texture, astringent taste, and poor system stability.

[0003] One of the existing methods to solve the above problems is to add stabilizers to increase the taste and texture of low-fat yogurt, improve the astringent taste and enhance the stability.

[0004] Therefore, it is necessary to develop a suitable stabilizer for preparing low-fat yogurt. Summary of the invention

[0005] The invention provides a low-fat yogurt, and solves the problems of instability and strong astringency of the low-fat yogurt by screening out a suitable low-fat yogurt stabilizer.

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

[0007] The present invention provides a low-fat yogurt stabilizer on one hand, comprising gelatin, a fermentation accelerator, corn starch and hydroxypropyl distarch phosphate.

[0008] Preferably, the fermentation accelerator is selected from low-ester pectin and / or agar.

[0009] Preferably, the mass proportion of the gelatin and low-ester pectin is ≥ 70%.

[0010] Preferably, the mass ratio of the gelatin to the low-ester pectin is 6:1.

[0011] Preferably, the mass proportion of the corn starch is 5%-25%, and the mass proportion of hydroxypropyl distarch phosphate is 5%-25%.

[0012] Preferably, the mass proportion of the corn starch is 10%, and the mass proportion of hydroxypropyl distarch phosphate is 20%.

[0013] Another aspect of the present invention provides a low-fat yogurt, the preparation raw materials of which include: the low-fat yogurt stabilizer of the present invention, low-fat milk or skim milk, cream and white granulated sugar.

[0014] Preferably, the weight portion of the low-fat yogurt stabilizer is 1-10 parts per 1000 parts by weight of the preparation raw materials.

[0015] Preferably, in every 1000 parts by weight of the preparation raw materials, the weight portion of the light cream is 25 parts to 35 parts, and the weight portion of the white sugar is 65 parts to 75 parts.

[0016] In another aspect, the present invention provides a method for preparing the low-fat yogurt of the present invention, comprising: mixing the raw materials, homogenizing, sterilizing, inoculating a starter, fermenting, and demulsifying to obtain low-fat fermented milk.

[0017] The beneficial effects of the present invention include at least: the low-fat yogurt provided by the present invention has high viscosity, smooth mouthfeel, appropriate acidity, small astringency and astringent aftertaste, strong water holding capacity and good stability. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Figure 1 The low-fat yogurt samples prepared in Example 1 and Comparative Example 1;

[0019] Figure 2 The low-fat yogurt samples prepared in Example 2 and Comparative Example 21;

[0020] Figure 3 The low-fat yogurt samples prepared in Example 1 and Comparative Example 1;

[0021] Figure 4 This is the low-fat yogurt sample situation prepared in Example 2 and Comparative Example 21. DETAILED DESCRIPTION

[0022] The examples are provided to better illustrate the present invention, but the present invention is not limited to the examples. Therefore, those skilled in the art may make non-essential improvements and adjustments to the implementation scheme according to the above invention content, which still fall within the protection scope of the present invention.

[0023] The terms used herein are only used to describe specific embodiments and are not intended to limit the present disclosure. Unless the context has a significantly different meaning, expressions in the singular include expressions in the plural. As used herein, it should be understood that terms such as "include", "have", "include" are intended to indicate the presence of features, numbers, operations, components, parts, elements, 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, components, parts, elements, materials or combinations thereof may exist or may be added. As used herein, " / " may be interpreted as "and" or "or", depending on the circumstances.

[0024] In the present invention, "low-fat yogurt" refers to yogurt with a fat content lower than the fat content of whole milk or fat-free, that is, "low-fat yogurt" refers to yogurt with a fat content ≤1.5%.

[0025] The embodiment of the present invention provides a low-fat yogurt stabilizer, comprising gelatin, a fermentation accelerator, corn starch and hydroxypropyl distarch phosphate.

[0026] It should be noted that the gelatin, low-ester pectin, corn starch and hydroxypropyl distarch phosphate in the present invention are all stabilizers that can reduce the viscosity of low-fat yogurt and improve the taste. Compounding them into a compound stabilizer has a better effect. In particular, in some experiments, after replacing gelatin with carrageenan, the viscosity, smoothness of mouthfeel and water holding capacity of the prepared low-fat yogurt were greatly reduced.

[0027] In some specific examples, in the above-mentioned low-fat yogurt stabilizer, the mass proportion of gelatin and low-ester pectin is ≥70%.

[0028] It should be noted that the low-fat yogurt stabilizer in the present invention is preferably mainly composed of gelatin and low-ester pectin, supplemented by corn starch and hydroxypropyl distarch phosphate, and the mass proportion of gelatin and low-ester pectin is preferably ≥70%, such as 75%, 80%, 85% or 90%, etc. In addition, it should be understood that low-ester pectin is used in yogurt to form calcification and coagulation by combining calcium and pectin; high-ester pectin has requirements for sugar content and acidity, and yogurt cannot meet these requirements, so high-ester pectin is not suitable for the preparation of yogurt.

[0029] In some specific examples, the mass ratio of the gelatin to the low-ester pectin is 6:1.

[0030] It should be noted that the mass ratio of gelatin and low-ester pectin in the present invention can be preferably 6:1. In the present invention, it is more preferred that the mass ratio of gelatin and low-ester pectin is ≥70%, and the mass ratio of gelatin and low-ester pectin is 6:1. The low-fat yogurt prepared under this condition has a better taste and better stability.

[0031] In some specific examples, in the above-mentioned low-fat yogurt stabilizer, the mass proportion of corn starch can be 5%-25%, such as 7%, 10%, 15%, 20% or 22%, etc., and the mass proportion of hydroxypropyl distarch phosphate is 5%-25%, such as 10%, 15% or 20%, etc.

[0032] It should be understood that the total mass proportion of corn starch and hydroxypropyl distarch phosphate as well as gelatin and low-ester pectin is 100%.

[0033] In some specific examples, the mass proportion of the corn starch is 10%, and the mass proportion of hydroxypropyl distarch phosphate is 20%.

[0034] It should be noted that in the present invention, the mass ratio of gelatin and low-ester pectin is preferably 70%, the mass ratio of corn starch is 10%, and the mass ratio of hydroxypropyl distarch phosphate is 20%, and more preferably, the mass ratio of gelatin to low-ester pectin is 6:1.

[0035] The embodiment of the present invention further provides a low-fat yogurt, and the raw materials for preparing the low-fat yogurt include: the low-fat yogurt stabilizer of the present invention, low-fat milk or skim milk, cream and white granulated sugar.

[0036] It should be noted that the raw materials for the preparation of the present invention may also include cream and white sugar to adjust the taste of low-fat yogurt; it should be understood that white sugar may also be replaced by other sweeteners. In addition, in order to add a small amount of fat to increase the flavor in the case of low fat, cream may be added; similarly, in order to increase the protein content, corresponding milk protein powder may also be added, such as cow milk protein powder, goat milk protein powder, whey protein powder, etc.

[0037] It should also be noted that the low-fat milk or skimmed milk in the present invention can be raw milk of animals such as cow's milk or goat's milk, or reconstituted milk after skimming, and the selection can be made according to specific circumstances.

[0038] In some specific examples, the weight proportion of the low-fat yogurt stabilizer in every 1000 weight proportions of the preparation raw materials is 1-10 parts, such as 2 parts, 4 parts, 6 parts or 8 parts.

[0039] In some specific examples, for every 1000 parts by weight of the preparation raw materials, the weight portion of light cream is 25-35 parts, such as 27 parts, 30 parts or 32 parts, etc.; the weight portion of white sugar is 65-75 parts, such as 68 parts, 70 parts or 72 parts, etc.

[0040] The embodiment of the present invention further provides a method for preparing the low-fat yogurt of the present invention, comprising: mixing the preparation raw materials, homogenizing, sterilizing, inoculating a starter, fermenting, and demulsifying to obtain low-fat fermented milk.

[0041] It should be noted that the fermentation agent of the present invention can be a fermentation agent known in the art, and Lactobacillus bulgaricus subspecies and Streptococcus salivarius thermophilus subspecies can be preferably used in the present invention, and the addition amount can be 200 DCU. In addition, mixing, homogenizing, and sterilization are steps known in the art.

[0042] In order to better understand the present invention, the content of the present invention is further explained below in conjunction with specific examples, but the content of the present invention is not limited to the following examples.

[0043] In the following example, the acidity test is carried out according to the following steps: weigh 10g (accurate to 0.001g) of prepared low-fat yogurt and place it in a 150mL conical flask, add 20mL of freshly boiled water cooled to room temperature, mix well, add 2.0mL of phenolphthalein indicator solution, mix well, and titrate with sodium hydroxide standard solution, rotating the flask while adding until the color is similar to that of the reference solution and does not fade within 5 seconds. The entire titration process should be completed within 45 seconds. During the titration process, blow nitrogen into the conical flask to prevent the solution from absorbing carbon dioxide in the air. Record the number of milliliters of sodium hydroxide standard titration solution consumed Substitute into the formula to calculate.

[0044] In the following example, viscosity was tested using a No. 64 spindle at 10 RPM for 30 seconds.

[0045] In the following example, the astringency evaluation is carried out according to the following steps: electronic tongue and sensory evaluation method are used for auxiliary evaluation. The taste value of the sample detected by the electronic tongue is based on the taste value of the reference solution as the control value, that is, the tasteless point; the tasteless point of sour taste is defined as -13, and the tasteless point of salty taste is defined as -6, that is, when the sour and salty taste values ​​of the sample are lower than -13 and -6 respectively, the sample has no taste, otherwise it has; the other taste indicators are 0 and below as the tasteless point.

[0046] In the following example, the taste evaluation is conducted in the following steps: 20 senior sensory evaluators are convened to conduct a taste evaluation and obtain a taste score, with a full score of 10 points. The higher the score, the better the taste.

[0047] In the following example, the compound starter culture selected was Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus, purchased from Danisco, model number 863.

[0048] 1. Single stabilizer screening

[0049] (1) Skimming of raw milk: skimming raw milk by centrifugation at 4000 r for 20 minutes to obtain skimmed raw milk;

[0050] (2) Weighing raw materials: weigh white sugar and stabilizer, and dry mix them; then add a corresponding amount of cream according to the expected product fat index, and finally add skimmed raw milk at 45° C.-50° C., stir evenly, and obtain a mixed solution 1;

[0051] (3) Mixing and volume determination: Add purified water to mixed solution 1 and stir evenly to obtain mixed solution 2;

[0052] (4) Homogenization: heating the mixed solution 2 to 58° C.-65° C., homogenizing at a primary homogenization pressure of 20 bar and a secondary homogenization pressure of 160-180 bar to obtain a mixed solution 3;

[0053] (5) Sterilization: Raise the temperature of the mixed solution 3 to 90°C-95°C, maintain 90°C for 300 seconds to complete the sterilization, and obtain the mixed solution 4;

[0054] (6) Inoculation and fermentation: cooling the mixed solution 4 to 42° C.-45° C., inoculating the composite starter culture for fermentation, and obtaining solidified yogurt;

[0055] (7) Demulsification: stirring the solidified yogurt for 30 minutes to demulsify the yogurt to obtain stirred yogurt;

[0056] (8) Refrigeration: The stirred yogurt is moved to 4°C and refrigerated for 10 hours to ripen, thereby obtaining low-fat yogurt.

[0057] Different stabilizers were set, and different low-fat yogurts were prepared according to the above preparation method; wherein, in step (2), 30 g or 105 g of light cream, 800 g of skimmed raw milk and 70 g of white sugar were weighed, and water was added to a total weight of 1000 g; in step (6), the starter was 0.015 g, the fermentation temperature was set to 42° C., and the fermentation time was set to 6 h; in addition, different stabilizers and their addition amounts are shown in Table 1 below; in addition, the stabilizer was added as a control.

[0058] Table 1 Different stabilizers and addition amounts

[0059] plan Fat Stabilizer Type Stabilizer addition amount (g / kg) 1 1% (30g cream) Corn starch 3 2 1% (30g cream) Hydroxypropyl distarch phosphate 3 3 1% (30g cream) Agar 1 4 1% (30g cream) Low ester pectin 1 5 1% (30g cream) Gelatin (peptone 200) 1 6 1% (30g cream) Konjac Gum 0.5 7 1% (30g cream) Without stabilizer 0 8 3.5% (105g cream) Without stabilizer 0

[0060] The different low-fat yogurts prepared above were tested for their astringency, astringent aftertaste and viscosity according to the above method. The results are shown in Table 2 below.

[0061] Table 2 Stabilizer implementation effect

[0062]

[0063] From Table 2 above, we can know that:

[0064] In scheme 8, the full-fat yogurt prepared without adding stabilizer had the highest smoothness, the lowest astringency, and the smallest astringent aftertaste;

[0065] In scheme 7, when the fat was added at a dosage of 1 g / kg, the yogurt prepared without any stabilizer had poor mouthfeel smoothness and strong astringency and astringent aftertaste;

[0066] Comparative Examples 6 and 7, when fat is added in an amount of 1g / kg, adding konjac gum has an inhibitory effect on fermentation, and has a counter-effect on the smoothness of the mouthfeel, and has an enhancing effect on astringency and astringent aftertaste, so konjac gum is not suitable for the preparation of low-fat yogurt as a stabilizer;

[0067] Comparing Scheme 5 and Scheme 7, when the fat addition amount is 1 g / kg, the fermentation acidity of the low-fat yogurt prepared by adding gelatin is lower than that of the low-fat yogurt prepared by Scheme 7, indicating that gelatin has a slowing effect on the fermentation rate. From the perspective of the smoothness of the mouthfeel, astringency and astringent aftertaste, gelatin improves the mouthfeel, so gelatin can be used as a stabilizer in the preparation of low-fat yogurt.

[0068] Comparing Scheme 3, Scheme 4 and Scheme 7, when the fat addition amount is 1 g / kg, the low-ester pectin in Scheme 4 and the agar in Scheme 3 both promote fermentation, but the improvement of the taste by agar is slightly less than that by gelatin, so pectin can be used as a stabilizer in the preparation of low-fat yogurt.

[0069] In the comparative schemes 1, 7, when the fat was added in an amount of 1 g / kg, the corn starch in scheme 1 and the hydroxypropyl distarch phosphate in scheme 2 improved the taste to a certain extent, slightly promoted the fermentation speed, and increased the viscosity, so corn starch and hydroxypropyl distarch phosphate can be used as stabilizers for the preparation of low-fat yogurt.

[0070] 2. Preliminary screening of compound stabilizers

[0071] (1) Skimming of raw milk: skimming raw milk by centrifugation at 4000 r for 20 minutes to obtain skimmed raw milk;

[0072] (2) Weighing raw materials: weigh white sugar and stabilizer, and dry mix them; then add a corresponding amount of cream according to the expected product fat index, and finally add skimmed raw milk at 45° C.-50° C., stir evenly, and obtain a mixed solution 1;

[0073] (3) Mixing and volume determination: Add purified water to mixed solution 1 and stir evenly to obtain mixed solution 2;

[0074] (4) Homogenization: heating the mixed solution 2 to 58° C.-65° C., homogenizing at a primary homogenization pressure of 20 bar and a secondary homogenization pressure of 160-180 bar to obtain a mixed solution 3;

[0075] (5) Sterilization: Heat the mixed solution 3 to 90°C-95°C, maintain 90°C for 300s to complete sterilization, and obtain mixed solution 4;

[0076] (6) Inoculation and fermentation: cooling the mixed solution 4 to 42° C.-45° C., inoculating the composite starter culture for fermentation, and obtaining solidified yogurt;

[0077] (7) Demulsification: stirring the solidified yogurt for 30 minutes to demulsify the yogurt to obtain stirred yogurt;

[0078] (8) Refrigeration: The stirred yogurt is moved to 4°C and refrigerated for 10 hours to ripen, thereby obtaining low-fat yogurt.

[0079] Different compound stabilizers were set and different low-fat yogurts were prepared according to the above preparation method; wherein, in step (2), 30 g of light cream, 800 g of skimmed raw milk, 70 g of white sugar and 8 g of the compound stabilizer were weighed and water was added to a total weight of 1000 g; in step (4), 0.015 g of the starter was used, the fermentation temperature was set to 42° C., and the fermentation time was set to 6 h; in addition, the compositions of different compound stabilizers are shown in Table 3 below.

[0080] Table 3 Preliminary screening scheme for the composition ratio of yogurt compound stabilizer

[0081]

[0082]

[0083] The low-fat yogurts prepared with different compound stabilizers in Schemes A to E were tested for acidity, astringency, astringent aftertaste and viscosity, and the mouthfeel smoothness was scored. The results are shown in Table 4 below.

[0084] Table 4 Results of preliminary screening test on the composition ratio of yogurt compound stabilizer

[0085]

[0086] It can be seen from Table 4 above that the astringency and astringent aftertaste of the low-fat yogurt prepared by Scheme A, Scheme D and Scheme E are poor; the texture astringency and astringent aftertaste of the low-fat yogurt prepared by Scheme B and Scheme C are better. There is little difference in viscosity among Scheme A, Scheme B and Scheme C. Based on the smoothness of the mouthfeel, the proportion of the compound stabilizer of Scheme C is preliminarily selected.

[0087] 3. Optimization of the proportion of stabilizer compounding

[0088] (1) Skimming of raw milk: skimming raw milk by centrifugation at 4000 r for 20 minutes to obtain skimmed raw milk;

[0089] (2) Weighing raw materials: weigh white sugar and stabilizer, and dry mix them; then add a corresponding amount of cream according to the expected product fat index, and finally add skimmed raw milk at 45° C.-50° C., stir evenly, and obtain a mixed solution 1;

[0090] (3) Mixing and volume determination: Add purified water to mixed solution 1 and stir evenly to obtain mixed solution 2;

[0091] (4) Homogenization: heating the mixed solution 2 to 58° C.-65° C., homogenizing at a primary homogenization pressure of 20 bar and a secondary homogenization pressure of 160-180 bar to obtain a mixed solution 3;

[0092] (5) Sterilization: Heat the mixed solution 3 to 90°C-95°C, maintain 90°C for 300s to complete sterilization, and obtain mixed solution 4;

[0093] (6) Inoculation and fermentation: cooling the mixed solution 4 to 42° C.-45° C., inoculating the composite starter culture for fermentation, and obtaining solidified yogurt;

[0094] (7) Demulsification: stirring the solidified yogurt for 30 minutes to demulsify the yogurt to obtain stirred yogurt;

[0095] (8) Refrigeration: The stirred yogurt is moved to 4°C and refrigerated for 10 hours to ripen, thereby obtaining low-fat yogurt.

[0096] Different compound stabilizers were set and different low-fat yogurts were prepared according to the above preparation method; wherein, in step (2), 30 g of light cream, 800 g of raw milk, 70 g of white sugar and 8 g of compound stabilizer were weighed and water was added to a total weight of 1000 g; in step (4), 0.015 g of starter was used, the fermentation temperature was set to 42°C, and the fermentation time was set to 6 h; in addition, the compositions of different compound stabilizers are shown in Table 5 below.

[0097] Table 5 Optimization scheme of composition ratio of yogurt compound stabilizer

[0098] Composition of yogurt compound stabilizer gelatin Low ester pectin Corn starch Hydroxypropyl distarch phosphate Scheme C-1 60％ 10％ 5％ 25％ Scheme C-2 60％ 10％ 10％ 20％ Scheme C-3 60％ 10％ 15％ 15％ Scheme C-4 60％ 10％ 20％ 10％ Scheme C-5 60％ 10％ 25％ 5％

[0099] The low-fat yogurts prepared by the above schemes C-1 to C-5 were tested for acidity, astringency, astringent aftertaste, viscosity, water holding capacity, and smoothness of mouthfeel, and the results are shown in Table 6 below.

[0100] Table 6 Optimization experimental results of the composition ratio of yogurt composite stabilizers

[0101]

[0102] It can be seen from Table 6 above that adjusting the amount of corn starch and hydroxypropyl distarch phosphate can affect the taste, viscosity, smoothness and water holding capacity of the prepared low-fat yogurt. Scheme C-2 is preferred in the present invention.

[0103] IV. Sample Preparation

[0104] Example 1 to Example 4

[0105] (1) Skimming of raw milk: skimming raw milk by centrifugation at 4000 r for 20 minutes to obtain skimmed raw milk;

[0106] (2) Weighing raw materials: weigh white sugar and stabilizer, and dry mix them; then add a corresponding amount of cream according to the expected product fat index, and finally add skimmed raw milk at 45° C.-50° C., stir evenly, and obtain a mixed solution 1;

[0107] (3) Mixing and volume determination: Add purified water to mixed solution 1 and stir evenly to obtain mixed solution 2;

[0108] (4) Homogenization: heating the mixed solution 2 to 58° C.-65° C., homogenizing at a primary homogenization pressure of 20 bar and a secondary homogenization pressure of 160-180 bar to obtain a mixed solution 3;

[0109] (5) Sterilization: Heat the mixed solution 3 to 90°C-95°C, maintain 90°C for 300s to complete sterilization, and obtain mixed solution 4;

[0110] (6) Inoculation and fermentation: cooling the mixed solution 4 to 42° C.-45° C., inoculating the composite starter culture for fermentation, and obtaining solidified yogurt;

[0111] (7) Demulsification: stirring the solidified yogurt for 30 minutes to demulsify the yogurt to obtain stirred yogurt;

[0112] (8) Refrigeration: The stirred yogurt is moved to 4°C and refrigerated for 10 hours to ripen, thereby obtaining low-fat yogurt.

[0113] In Example 1 and Example 4, different protein and fat contents are set, and different low-fat yogurts are prepared according to the above-mentioned preparation method; wherein, in step (2), 30 g or 60 g of light cream, 800 g of raw milk, 0 g or 13 g of milk protein powder, 70 g of white sugar and 6 g of compound yogurt stabilizer are weighed, and water is added to a total weight of 1000 g; in step (4), the starter is 0.015 g, the fermentation temperature is set to 42°C, and the fermentation time is set to 6 h; in addition, the protein and fat contents in Examples 1 to 4 and the amount of compound stabilizer added are shown in Table 7 below; the compound stabilizer selects the above-mentioned Scheme C-2.

[0114] Table 7 Examples of low-fat yogurts with different fats and proteins

[0115]

[0116] Then, the low-fat yogurts prepared in Examples 1 to 4 were tested for acidity, astringency, astringent aftertaste, viscosity, water holding capacity, and mouthfeel smoothness, and the results are shown in Table 8 below.

[0117] Table 8 Effect of low-fat yogurt with different fat and protein

[0118]

[0119] Comparative Examples 1 to 4

[0120] The difference between Comparative Example 1 and Example 1 is that no compound stabilizer is added, and the other parts are the same as Example 1;

[0121] The difference between Comparative Example 2 and Example 2 is that no compound stabilizer is added, and the other parts are the same as Example 2;

[0122] The difference between Comparative Example 3 and Example 3 is that no compound stabilizer is added, and the other parts are the same as Example 3;

[0123] The difference between Comparative Example 4 and Example 4 is that no compound stabilizer is added, and the other parts are the same as Example 4;

[0124] Then, the low-fat yogurts prepared in Comparative Examples 1 to 4 were tested for acidity, astringency, astringent aftertaste, viscosity, water holding capacity, and smoothness of mouthfeel, and the results are shown in Table 9 below.

[0125] Table 9 Effect of low-fat yogurt with different fat and protein content without adding compound stabilizer

[0126]

[0127]

[0128] Comparative Examples and Comparative Examples show that:

[0129] The low-fat yogurt prepared in Example 1 with the addition of the compound stabilizer is compared with the low-fat yogurt prepared in Comparative Example 1 without the addition of the compound stabilizer. The acidity is not much different. The astringency and astringent aftertaste of the low-fat yogurt with the addition of the compound stabilizer are significantly lower than those of Comparative Example 1, and the viscosity is significantly higher than that of Comparative Example 1. The smoothness of the mouthfeel and the water holding capacity are also much better than those of Comparative Example 1.

[0130] Similarly, the comprehensive performance of the low-fat yogurt prepared in Example 2 is better than that of Comparative Example 2, the comprehensive performance of the low-fat yogurt prepared in Example 3 is better than that of Comparative Example 3, and the comprehensive performance of the low-fat yogurt prepared in Example 4 is better than that of Comparative Example 4;

[0131] In addition, the low-fat yogurts prepared in the embodiment and the comparative example were centrifuged respectively. Figure 1 , Figure 2 , Figure 3 As shown in 4, the results show:

[0132] Figure 1 Among them, the stratification after centrifugation of Example 1 in which a compound stabilizer was added was weaker than that of Comparative Example 1 in which a compound stabilizer was not added;

[0133] Figure 2 Among them, the stratification after centrifugation of Example 2 in which a compound stabilizer was added was weaker than that of Comparative Example 2 in which a compound stabilizer was not added;

[0134] Figure 3 Among them, the stratification after centrifugation of Example 3 in which a compound stabilizer was added was weaker than that of Comparative Example 3 in which a compound stabilizer was not added;

[0135] Figure 4 Among them, the stratification after centrifugation of Example 4 in which a compound stabilizer was added was weaker than that of Comparative Example 4 in which a compound stabilizer was not added.

[0136] Comparative Example 5

[0137] The difference between Comparative Example 5 and Example 1 is that the compound stabilizer in Comparative Example 5 is: 60% carrageenan, 10% low-ester pectin, 10% corn starch and 20% hydroxypropyl distarch phosphate.

[0138] Then, the low-fat yogurt prepared in Comparative Example 5 was tested for acidity, astringency, astringent aftertaste, viscosity, water holding capacity, and smoothness of mouthfeel, and the results are shown in Table 10 below.

[0139] Table 10 Effect of low-fat yogurt with different fat and protein content without adding compound stabilizer

[0140]

[0141] It can be seen from Table 10 above that after replacing the gelatin in Example 1 with carrageenan, the viscosity, smoothness after feeling and water holding capacity of the prepared low-fat yogurt are greatly reduced, indicating that the gelatin in the present invention is irreplaceable.

[0142] Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention rather than to limit it. 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 solution of the present invention can be modified or replaced by equivalents without departing from the purpose and scope of the technical solution of the present invention, which should be covered by the scope of the claims of the present invention.

Claims

1. A low-fat yogurt stabilizer, characterized in that Includes gelatin, fermentation accelerator, corn starch and hydroxypropyl distarch phosphate.

2. The low-fat yogurt stabilizer according to claim 1, characterized in that The fermentation accelerator is selected from low-ester pectin and / or agar.

3. The low-fat yogurt stabilizer according to claim 1 or 2, characterized in that In the compound stabilizer, the mass proportion of gelatin and low-ester pectin is ≥70%.

4. The low-fat yogurt stabilizer according to claim 1 or 2, characterized in that The mass ratio of gelatin to low-ester pectin is 6:

1.

5. The low-fat yogurt stabilizer according to claim 4, characterized in that The mass proportion of corn starch is 5%-25%, and the mass proportion of hydroxypropyl distarch phosphate is 5%-25%.

6. The low-fat yogurt stabilizer according to claim 5, characterized in that The mass proportion of corn starch is 10%, and the mass proportion of hydroxypropyl distarch phosphate is 20%.

7. A low-fat yogurt, characterized in that: The raw materials for preparing the method include: the low-fat yogurt stabilizer according to any one of claims 1 to 6, low-fat milk or skim milk, cream and white granulated sugar.

8. The low-fat yogurt according to claim 7, characterized in that The weight portion of the low-fat yogurt stabilizer is 1-10 parts per 1000 parts by weight of the preparation raw materials.

9. The low-fat yogurt according to claim 8, characterized in that In every 1000 parts by weight of the raw materials, the weight portion of the light cream is 25 parts to 35 parts, and the weight portion of the white sugar is 65 parts to 75 parts.

10. The method for preparing low-fat yogurt according to claim 9, characterized in that: include: The prepared raw materials are mixed, homogenized, sterilized, inoculated with a starter, fermented, and demulsified to obtain low-ester fermented milk.

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