Sugar-free browning set yogurt and preparation method thereof

Abstract

The invention relates to the technical field of food processing, in particular to brown stain set yogurt without sugar addition and a preparation method of the brown stain set yogurt. The preparation raw materials of the brown stain solidification type yoghurt free of sugar addition comprise 0.05%-0.1% of lactase; the preparation method of the browning set yogurt without sugar addition comprises the following steps: firstly, carrying out enzymolysis on lactose in milk by using lactase; and placing the material liquid subjected to enzymolysis in a closed container with the temperature of 90-95 DEG C for browning reaction for 3-4 hours. The lactase hydrolysis technology and the browning reaction are applied to the yogurt preparation process, lactase is added into raw milk, after glucose is obtained through enzymolysis, the raw milk is subjected to high-temperature browning, and the obtained yogurt product is in a solidified state, palatable in sourness and sweetness, mellow in scorch aroma and silky and dense like pudding.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, in particular to a zero-added sugar browning coagulated yogurt and a preparation method thereof. Background Technology

[0002] Yogurt, a nutritious dairy product, is widely loved by consumers for its rich content of protein, calcium, and other nutrients. Traditional yogurt is mostly white or pale yellow, while browned yogurt requires high-temperature browning treatment of the raw milk before fermentation, resulting in the Maillard reaction. The Maillard reaction is a complex chemical reaction that occurs between amino acids and reducing sugars in food under heating conditions. This reaction not only changes the color of food but also produces a distinctive caramelized aroma.

[0003] Most of the coagulated yogurts on the market are traditional white or light yellow. The preparation of browning coagulated yogurt is more complicated due to its more critical control points in actual operation and greater limitations, making it difficult to implement large-scale production.

[0004] Currently, there are very few browned set yogurt products on the market. To achieve the browning effect, most commercially available brown yogurt formulas add glucose. For example, CN 111011512A discloses a set-type browned yogurt and its preparation method. The formula, by weight, includes the following components: 950-1050 parts raw milk, 100-110 parts white sugar, 40-50 parts glucose, 2-3 parts concentrated whey protein, 10-13 parts light cream, 6.5-7.5 parts compound emulsifier and thickener, and 0.4-0.6 parts stabilizer. The resulting yogurt is thoroughly set and has a smooth and silky texture. This formula adds white sugar and glucose, which, while meeting the requirements for browning, does not align with consumer preferences as consumers now prioritize health over taste, and the trend towards sugar-reduced diets is significant.

[0005] In view of this, the present invention is proposed. Summary of the Invention

[0006] In order to solve the above technical problems, the present invention provides a zero-added sugar browning yogurt and a preparation method thereof.

[0007] Specifically, the technical solution of the present invention is as follows: In a first aspect, the present invention provides a method for preparing a zero-added sugar browning coagulation type yogurt, wherein the raw materials for preparing the zero-added sugar browning coagulation type yogurt contain 0.05%-0.1% lactase; the method for preparing the zero-added sugar browning coagulation type yogurt comprises the following steps: first, enzymatically hydrolyzing the lactose in the milk using lactase; and then placing the enzymatically hydrolyzed liquid in a sealed container at 90-95°C for a browning reaction for 3-4 hours.

[0008] Preferably, the enzymatic hydrolysis temperature is 28-42℃ and the enzymatic hydrolysis time is 1-2h.

[0009] Preferably, the lactase is selected from at least one of Aspergillus niger lactase, Aspergillus oryzae lactase, and Kluyveromyces lactis lactase.

[0010] Preferably, the raw materials for preparing the zero-added-sugar browning set yogurt contain 2%-4% sugar alcohol, 1%-3% light cream, 0.4%-0.6% stabilizer, 0.01%-0.02% high-intensity sweetener, and 0.05%-0.1% lactase, with the remainder supplemented by raw milk.

[0011] Preferably, the sugar alcohol is selected from at least one of sorbitol, xylitol, maltitol, and erythritol.

[0012] Preferably, the fat content of the cream is 30% ± 5%.

[0013] Preferably, the high-intensity sweetener is selected from at least one of sucralose, steviol glycosides, and glycyrrhizin.

[0014] Preferably, the stabilizer is selected from at least one of gelatin, pectin, xanthan gum, and diacetyl tartrate mono- and diglycerides.

[0015] More preferably, the preparation method includes the following steps: S1. Mix raw milk with lactase until homogeneous to obtain liquid A; S2. Heat the material solution A to 28-42℃ and maintain the temperature for enzymatic hydrolysis for 1-2 hours; S3 heats the enzymatically hydrolyzed liquid A to 90-95℃ and heats it at a constant temperature in a sealed container for 3-4 hours to brown the liquid, thus obtaining the browned liquid B. S4. Cool the browned liquid B to 70-75℃, add the remaining components, and stir evenly to obtain liquid C. S5, homogenizing the liquid C; S6. After homogenization, sterilize the liquid C, and then cool the sterilized liquid to below 10°C. S7. After inoculating with the bacterial strain, fill the packaging container for fermentation.

[0016] Preferably, the homogenization temperature in step S5 is 60-65℃ and the homogenization pressure is 18-20MPa.

[0017] Preferably, the sterilization temperature in step S6 is 95±2℃ and the sterilization time is 300±50s.

[0018] Preferably, the temperature for inoculation and / or fermentation in step S7 is 42±1℃; the fermentation termination acidity is 70-75°T; and the fermentation time is 5-6h.

[0019] Secondly, the present invention provides a sugar-free browning set yogurt prepared by the aforementioned method.

[0020] Beneficial effects: The present invention provides a method for preparing a zero-sugar-added browning coagulated yogurt, wherein the raw materials for preparing the zero-sugar-added browning coagulated yogurt include 0.05%-0.1% lactase. The method comprises the following steps: first, enzymatically hydrolyzing lactose in milk using lactase; then, subjecting the enzymatically hydrolyzed liquid to a browning reaction in a sealed container at 90-95°C for 3-4 hours. The present invention applies lactase hydrolysis technology and a browning reaction to the yogurt preparation process. Lactase is added to raw milk, glucose is obtained through enzymatic hydrolysis, and then the raw milk is subjected to high-temperature browning. Sugar alcohols and high-intensity sweeteners are preferably added to the formula instead of white sugar to increase sweetness. After inoculation with the bacterial strain, the product is first filled and then fermented. The resulting yogurt product is in a coagulated state, has a pleasant sweet and sour taste, a rich caramel aroma, and is as smooth and dense as pudding. DETAILED DESCRIPTION

[0021] The present invention provides a zero-added sugar browning yogurt and a preparation method thereof. Lactose in milk is first hydrolyzed using lactase to obtain glucose and galactose, and then subjected to a browning reaction to prepare the zero-added sugar browning yogurt. Lactose in milk is hydrolyzed using lactase to obtain glucose and galactose. This enzymatic hydrolysis technology can not only prevent lactose-intolerant people from experiencing adverse reactions such as diarrhea after consuming dairy products, but also obtain glucose, an important raw material for the browning reaction. The present invention applies lactase hydrolysis technology and browning reaction to the yogurt preparation process. In actual production, lactase is added to raw milk. After glucose is obtained by enzymatic hydrolysis, the raw milk is subjected to high-temperature browning. Erythritol and steviol glycoside are additionally added to the formula instead of white sugar to increase the sweetness. After inoculation of the bacteria, the yogurt is first filled and then fermented. The obtained yogurt product is in a solidified state, has a sweet and sour taste, a rich caramel aroma, and is as smooth and dense as pudding.

[0022] In a more specific embodiment, the present invention provides a zero-added sugar browning coagulated yogurt, the formula of which raw materials, calculated by mass percentage, include: 2-4% sugar alcohol, 1-3% light cream, 0.4-0.6% stabilizer, 0.01-0.02% high intensity sweetener, 0.05-0.1% lactase, and the remaining amount is supplemented by raw cow's milk.

[0023] In this invention, the sugar alcohol is preferably one or more of sorbitol, xylitol, maltitol, and erythritol.

[0024] In this invention, the fat content of the whipping cream (i.e., light cream) is preferably around 30%. Adding whipping cream to this invention helps to enhance the aroma and improve the taste of yogurt products.

[0025] In the present invention, the high intensity sweetener is preferably one or more of sucralose, steviol glycoside, and glycyrrhizin.

[0026] In the present invention, the stabilizer is preferably one or more of gelatin, pectin, xanthan gum, and diacetyl tartaric acid mono- and diglycerides.

[0027] In the present invention, the lactase is preferably derived from Aspergillus niger ( Aspergillusniger ), Aspergillus oryzae ( Aspergillusoryzae )、Kluyveromyces lactis( Kluyveromyces lactis ) one or more.

[0028] The present invention does not particularly limit the sources of the above raw materials, and any conventional commercial source in the art can be used.

[0029] In a more specific embodiment, the present invention provides a method for preparing the above-mentioned zero-added sugar browning set yogurt, comprising the following steps: (1) Primary mixing: Mix raw milk and lactase evenly to obtain liquid A.

[0030] (2) Lactase hydrolysis: Heat the liquid A to 28-42°C and perform enzymatic hydrolysis at this temperature for 1-2 hours.

[0031] (3) Browning: The enzymatically hydrolyzed liquid A is heated to 90-95°C and heated in a closed container at a constant temperature for 3-4 hours to obtain the browned liquid B.

[0032] (4) Secondary mixing: Cool the browned liquid B to 70-75°C, add the compound stabilizer, cream, erythritol, and stevioside, and stir evenly to obtain liquid C.

[0033] (5) Homogenization: Homogenize liquid C.

[0034] (6) Sterilization and cooling: After homogenization, the liquid C is sterilized. The sterilized liquid is cooled to below 10°C.

[0035] (7) Inoculation, filling, fermentation and chilling: After inoculation, fill into packaging containers. After fermentation, chill in a refrigerator at 2-6°C.

[0036] In the present invention, the temperature of the homogenization treatment in step (5) is preferably 60-65° C., and the pressure is preferably 18-20 MPa.

[0037] In the present invention, the sterilization temperature in step (6) is preferably 95±2°C, and the sterilization time is preferably 300s.

[0038] In this invention, the inoculation temperature in step (7) is preferably 41-43°C. The fermentation temperature is preferably 41-43°C, the fermentation termination acidity is preferably 70-75°T, the fermentation time is preferably 5-6 hours, and the cooling temperature is preferably 2-6°C.

[0039] All raw materials and reagents used in this invention are commercially available. Based on common knowledge in the field, the above preferred conditions can be combined arbitrarily to obtain various preferred embodiments of this disclosure.

[0040] To make the objectives, technical solutions, and advantages of this invention clearer, the technical solutions of this invention will be clearly and completely described below. Obviously, the described embodiments are only some, not all, of the embodiments of this invention. All other embodiments obtained by those skilled in the art based on the embodiments of this invention without creative effort are within the scope of protection of this invention.

[0041] The endpoints and any values ​​of the ranges disclosed in this specification are not limited to the precise ranges or values, and these ranges or values ​​should be understood to include values ​​close to these ranges or values. For numerical ranges, the endpoint values ​​of the various ranges, the endpoint values ​​of the various ranges and individual point values, and individual point values ​​can be combined with each other to obtain one or more new numerical ranges, which should be considered as specifically disclosed herein.

[0042] In the description of this specification, the references to terms such as "one embodiment," "some embodiments," "specific implementation," or "some specific implementations," etc., refer to specific features, structures, materials, or characteristics described in connection with that embodiment or example, which are included in at least one embodiment or example of the present invention. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples. Moreover, without contradiction, those skilled in the art can combine and integrate the different embodiments or examples described in this specification, as well as the features of different embodiments or examples.

[0043] In the embodiments provided in this specification, unless specific techniques or conditions are specified, the techniques or conditions described in the literature in this field, or the product instructions, shall be followed. Reagents or instruments whose manufacturers are not specified are all conventional products that can be purchased from legitimate channels.

[0044] In the following examples, the lactase used in the yogurt is Kluyveromyces lactis lactase, the inoculated strain is Lactobacillus delbrueckii subsp. bulgaricus, the whipping cream is Nestlé's multi-purpose whipping cream, and the stabilizer is gelatin.

[0045] Example 1 This embodiment provides a sugar-free browning set yogurt, the raw materials of which include the following components by weight percentage: 94.438% raw milk, 3% erythritol, 2% light cream, 0.5% stabilizer, 0.012% steviol glycosides, and 0.05% lactase.

[0046] This embodiment also provides a method for preparing the above-mentioned yogurt, the steps of which are as follows: (1) First mixing: Mix raw milk with lactase evenly.

[0047] (2) Lactase hydrolysis: The mixed liquid was heated to 40±2℃ and hydrolyzed at a constant temperature for 1 hour.

[0048] (3) Browning: The enzymatically hydrolyzed liquid is heated to 90-95℃ and heated in a sealed container for 3 hours to brown, thus obtaining the browned liquid.

[0049] (4) Secondary mixing: Cool the browned liquid to 70-75℃, add the stabilizer, light cream, erythritol and steviosides as specified in the formula and stir evenly.

[0050] (5) Homogenization: After mixing, homogenize at a temperature of 60-65℃ and a pressure of 20MPa.

[0051] (6) Sterilization: After homogenization, sterilization is carried out under the following conditions: 95±2℃ for 300s. After sterilization, the temperature of the liquid is reduced to below 10℃.

[0052] (7) Inoculate the strain online, stir evenly, heat the liquid to 41-43°C, fill into packaging containers, transfer to fermentation room for fermentation, fermentation temperature is 41-43°C, fermentation termination acidity is 70-75°T, fermentation time is 5-6 hours, after fermentation is completed, put into cold storage, cold storage temperature is 4-6°C.

[0053] Example 2 This embodiment provides a sugar-free browning set yogurt, the raw materials of which include the following components by weight percentage: 94.388% raw milk, 3% erythritol, 2% light cream, 0.5% stabilizer, 0.012% steviol glycosides, and 0.1% lactase.

[0054] This embodiment also provides a method for preparing the above-mentioned yogurt, the steps of which are as follows: (1) First mixing: Mix raw milk with lactase evenly.

[0055] (2) Lactase hydrolysis: The mixed liquid was heated to 40±2℃ and hydrolyzed at a constant temperature for 1 hour.

[0056] (3) Browning: The enzymatically hydrolyzed liquid is heated to 90-95℃ and heated in a sealed container for 3.5 hours to brown, thus obtaining the browned liquid.

[0057] (4) Secondary mixing: Cool the browned liquid to 70-75℃, add the stabilizer, light cream, erythritol and steviosides as specified in the formula and stir evenly.

[0058] (5) Homogenization: After mixing, homogenize at a temperature of 60-65℃ and a pressure of 20MPa.

[0059] (6) Sterilization: After homogenization, sterilization is carried out under the following conditions: 95±2℃ for 300s. After sterilization, the temperature of the liquid is reduced to below 10℃.

[0060] (7) Inoculate the strain online, stir evenly, heat the liquid to 41-43°C, fill into packaging containers, transfer to fermentation room for fermentation, fermentation temperature is 41-43°C, fermentation termination acidity is 70-75°T, fermentation time is 5-6 hours, after fermentation is completed, put into cold storage, cold storage temperature is 4-6°C.

[0061] Example 3 This embodiment provides a sugar-free browning set yogurt, the raw materials of which include the following components by weight percentage: 94.338% raw milk, 3% erythritol, 2% light cream, 0.5% stabilizer, 0.012% steviol glycosides, and 0.1% lactase.

[0062] This embodiment also provides a method for preparing the above-mentioned yogurt, the steps of which are as follows: (1) First mixing: Mix raw milk with lactase evenly.

[0063] (2) Lactase hydrolysis: The mixed liquid was heated to 40±2℃ and hydrolyzed at a constant temperature for 1 hour.

[0064] (3) Browning: The enzymatically hydrolyzed liquid is heated to 90-95℃ and heated in a sealed container for 4 hours to brown, thus obtaining the browned liquid.

[0065] (4) Secondary mixing: Cool the browned liquid to 70-75℃, add the stabilizer, light cream, erythritol and steviosides as specified in the formula and stir evenly.

[0066] (5) Homogenization: After mixing, homogenize at a temperature of 60-65℃ and a pressure of 20MPa.

[0067] (6) Sterilization: After homogenization, sterilization is carried out under the following conditions: 95±2℃ for 300s. After sterilization, the temperature of the liquid is reduced to below 10℃.

[0068] (7) Inoculate the strain online, stir evenly, heat the liquid to 41-43°C, fill into packaging containers, transfer to fermentation room for fermentation, fermentation temperature is 41-43°C, fermentation termination acidity is 70-75°T, fermentation time is 5-6 hours, after fermentation is completed, put into cold storage, cold storage temperature is 4-6°C.

[0069] Comparative Example 1 This comparative example provides a browning set yogurt with zero added sugar, which differs from Example 3 only in that the browning time in step (3) of the preparation method is 2.5 hours.

[0070] Comparative Example 2 This comparative example provides a sugar-free browning set yogurt, which differs from Example 3 only in that the amount of lactase added in step (1) of the preparation method is 0.03%. The yogurt samples provided in Examples 1-3 of this invention were tested according to GB19302 "National Food Safety Standard for Fermented Milk". The tests showed that all sample indicators met the requirements of the national standard for flavored fermented milk, and the lactose content was less than 0.5g / 100mL.

[0071] According to the evaluation criteria shown in Table 1, sensory evaluation experiments were conducted on the yogurts provided in Examples 1-3 and Comparative Examples 1-2 of the present invention. The evaluation items included color, flavor (aroma), texture, taste, and sweetness / sourness.

[0072] Table 1 Evaluation criteria for brown set yogurt The evaluation results are shown in Table 2.

[0073] Table 2 The above examples and comparative examples demonstrate that insufficient lactase addition affects the sweet and sour taste of the product, and browning time directly impacts the overall sensory quality. The yogurt provided in Example 3 of this invention achieved excellent sensory evaluation results across all dimensions, showing a significant advantage over other groups.

[0074] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features; and these modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for preparing zero-added sugar browning coagulated yogurt, characterized in that: The raw materials for preparing the zero-added sugar browning coagulation type yogurt contain 0.05%-0.1% lactase; the preparation method of the zero-added sugar browning coagulation type yogurt comprises the following steps: firstly enzymatically hydrolyzing the lactose in the milk with lactase; and then placing the enzymatically hydrolyzed liquid in a sealed container at 90-95° C. for browning reaction for 3-4 hours.

2. The preparation method according to claim 1, characterized in that: The enzymolysis temperature is 28-42°C and the enzymolysis time is 1-2h.

3. The preparation method according to claim 1 or 2, characterized in that: The lactase is selected from at least one of Aspergillus niger lactase, Aspergillus oryzae lactase and Kluyveromyces lactis lactase.

4. The preparation method according to any one of claims 1 to 3, characterized in that: The raw materials for preparing the zero-added sugar browning coagulated yogurt include 2%-4% of sugar alcohol, 1%-3% of cream, 0.4%-0.6% of stabilizer, 0.01%-0.02% of high-intensity sweetener, 0.05%-0.1% of lactase, and the balance is supplemented by raw cow's milk.

5. The preparation method according to claim 4, characterized in that: The sugar alcohol is selected from at least one of sorbitol, xylitol, maltitol and erythritol; and / or, the fat content of the cream is 30%±5%; And / or, the high intensity sweetener is at least one selected from sucralose, steviol glycoside, and glycyrrhizin; And / or, the stabilizer is selected from at least one of gelatin, pectin, xanthan gum, and diacetyl tartaric acid mono- and diglycerides.

6. The preparation method according to claim 4 or 5, characterized in that: The steps include: S1. Evenly mix raw milk and lactase to obtain liquid A; S2, raising the temperature of liquid A to 28-42°C and performing constant temperature enzymolysis for 1-2 hours; S3: heating the enzymatically hydrolyzed liquid A to 90-95° C., and heating the liquid A in a sealed container at a constant temperature for browning for 3-4 hours to obtain a browned liquid B; S4, cooling the browned liquid B to 70-75°C, adding the remaining components, and stirring evenly to obtain liquid C; S5, homogenizing the liquid C; S6, sterilizing the liquid C after homogenization, and then cooling the sterilized liquid to below 10°C; S7. After inoculating the bacteria, fill into packaging containers for fermentation.

7. The preparation method according to claim 6, characterized in that: The homogenization temperature in step S5 is 60-65° C., and the homogenization pressure is 18-20 MPa.

8. The preparation method according to claim 6 or 7, characterized in that: The sterilization temperature in step S6 is 95±2°C and the sterilization time is 300±50s.

9. The preparation method according to any one of claims 6 to 8, characterized in that: The inoculation and / or fermentation temperature in step S7 is 42±1°C; the fermentation termination acidity is 70-75°T, and the fermentation time is 5-6h.

10. The zero-added sugar browning coagulated yogurt prepared by the preparation method according to any one of claims 1 to 9.

Images