Fabuless-added yoghurt and preparation method thereof

Technical Field

The present invention relates to the field of the yoghurt, in particular, the invention relates to a kind of interpolation the yoghurt Fabuless and method for preparing the same.

Background Art

Fabuless is a unique weight management applied to the functional food ingredient of the product, and the other with the biological effect of different functional food ingredient, not Fabuless the biological active molecules containing special, and was formed by a series of rules ordered, can be dispersed in water in the normal food lipid, that is, the so-called oil-in-water emulsion in the presence of the lipid a structure.

It was a breakthrough Fabuless. The product containing the ingredient, any person can not entirely reach weight management goal. Fabuless impact of time after the meal hunger and to again under quantity of goods produced the intake of a meal. Research shows that different fat, in particular and special formulation having a specific structure of the fat, with different to the satiety of the impact of the extension.

Fabuless is designed for the dairy products developed the application, because dairy products is especially suitable for the structure and composition of such adjuvants. Fabuless components and technology Patent is entirely natural, without any side effect.

song Shenglei in "innovative weight control compound grease (Fabuless) and its application in dairy industry" disclosed in a text containing a stirring type and style yogurt Fabuless than the low fat reference higher consistency, these products have more feeling cream taste , if the correct processing Fabuless oil drop is embedded into the yoghurt in the typical protein network in, under the conditions in a certain limit can be ensured by means of appropriate additive Fabuless the structure of the emulsion, and that the addition amount of the Fabuless to 5 weight %. However, will not give the article embedded into the yoghurt Fabuless in oil, emulsion Fabuless of the structure of the specific process conditions, but also, the inventor of this invention found that adding 5 weight % of the Fabuless, the prepared yogurt with poor mouthfeel and stability.

A Fabuless containing 40% fractionated palm oil, 2.5% fractionated oil of oats and water oil-in-water emulsion, such as yogurt, can be penetrated to the food. If the correct processing, oil drops Fabuless is embedded into the yoghurt in the typical protein network in, the yogurt flavor can not be affected.

Content of the invention

The inventor of this invention in order to solve the above-mentioned problem proposed and has finished this invention.

The purpose of this invention is to provide a kind of interpolation the yoghurt Fabuless, to help people control their food intake, and in the absence of any price under the condition of maintaining a healthy diet method for making a yogurt.

Another purpose of this invention to provide the above-mentioned preparing method of adding the yoghurt Fabuless.

According to this invention the addition of the yoghurt Fabuless, the raw materials of the yoghurt containing Fabuless   0.5 weight %-0.8 weight %, pectin 0.03 weight %-0.1 weight %, starch 0.3 weight %-1 weight %, gelatin 0.1 weight %-0.5 weight %.

Yoghurt of this invention, can be a-style yogurt, can also be a stirring type yogurt. Yoghurt can adjust gastronintestinal the bacteria in the balance, purifying gastronintestinal, stimulate gastrointestinal motility, reduce the occurrence of constipation, so as to achieve smooth body, the role of the weight body.

Preferably, according to this invention the addition of the yoghurt Fabuless, wherein, the raw materials of the yoghurt containing Fabuless 0.5 weight %.

In the invention, the fermentation strain including Streptococcus thermophilus and bulgarian breast baumanni. According to the preferred embodiment of the invention, the fermentation of the present invention is also included in the strain of Bifidobacterium and/or Lactobacillus acidophilus. Bifidobacterium with protecting human body from pathogenic bacteria infection, corruption in inhibiting in the intestines, manufacturing vitamin, promote intestinal peristalsis thus preventing constipation, prevention and treatment of diarrhea, improve the immunity of the body; the Lactobacillus acidophilus is similar to the role of the Bifidobacterium, mainly through the maintenance of the ecological balance of the intestinal micro the role of to promote the health of the human body. Lactobacillus acidophilus is mainly present in the upper half part of the intestinal tract, the bifidobacteria present in the lower part of the intestinal tract, Lactobacillus acidophilus, Bifidobacterium is a one-to-Golden partner, yoghurt of this invention to more health care effect.

According to this invention the addition of the yoghurt Fabuless, wherein, in the composition of the raw materials of the yoghurt comprising 0.1 weight %-1 weight % the oligofructose; 5 weight %-15 weight % jam.

Oligofructose long-term administration of serum cholesterol can be reduced, improving lipid metabolism in vivo absorption by the excretion of residues; in addition, oligofructose which belongs to the water-soluble dietary fiber, can not be gastrointestin gastric acid and an enzyme digestion, can direct Escherichia, the Bifidobacterium rapid selective absorption, the Bifidobacterium rapid value-added (Bifidobacterium that it does not contain cellulase microorganism, it is very difficult to utilize fiber, only low degree of polymerization and the small molecular weight the oligofructose will not be gastric juice and small intestine mucinosis hydrolysis reaches the colon, fast culture Bifidobacterium, make it a large number of propagation), and produce the short chain fatty acid, acidic bias the intestinal PH value, inhibit the growth of harmful bacterial flora, at the same time reduce the activity of certain harmful reductase, carcinogen and human intestinal the harmful metabolite of generating and accumulating, play the role of the intestinal refuse clear.

Jam can contribute to further enrich products nutrition, to improve the flavor of the product, increase product types. In this invention, the selected jam can be a single species of jam, can also be a composite jam, such as aloe jam, blueberry jam, apricot jam , mango yellow peach fruit jam, Sydney pineapple jam, and the like. The jam can contain certain pulp particles, in order to increase the chewing mouthfeel.

According to embodiments of the invention, milk of this invention the main raw material-milk is consistent with our fresh milk to purchase standard fluid milk or return to original state breast , can be partly skimmed the low-fat milk or all of the defatted milk. A low-fat milk or skim milk satisfies the consumer preferences on the premise of the intake the fat reduction, is more favorable for reducing weight. On the other hand, the use of the traditional formulation and process for the production of low fat sour milk product state is relatively thin, the mouthfeel is not full; and a process for the formulation of this invention and, can enable the production of low fat yogurt moderate the steelmaking state, the mouthfeel is fine and smooth and smooth, full state, no display-thin.

In order to further adjust the flavor and taste of the product, the product of the invention formulation can also include an amount of carbohydrate, yogurt field of food flavor, such as various additives commonly used. The carbohydrate can be a beet sugar, sucrose, maltose, glucose, fructose, lactose, preserved fruit syrup, sugar alcohol sweetener, sucralose, acesulfame potassium, and sodium cyclamate, aspartame in the combination of one or more, is preferably sucrose and/or glucose; polysacharride in the present invention in that the raw material is preferably to the addition of the total amount of the raw material 6%-8% of cane sugar in the degree of sweetness. The types of edible essence and the added amount of the invention can be selected in accordance with conventional operation of the field.

The present invention also provides a method of adding can rotate any method for the yoghurt Fabuless, the state of emulsion Fabuless, the method adopts the secondary homogenization process, the secondary homogeneous pressure is 5-10Mpa, the homogenous temperature the 60-70 [...]. Because such products belonging to the oil and grease Fabuless, it is apt to produce long-term contact with the oxygen oxidized taste , thereby reducing the shelf life of the final product, therefore, with the secondary homogenization process, into a homogeneous Fabuless of the small oil drops, can be very good in the network embedded in a typical protein, contact with oxygen is reduced, effectively control the generated oxidized taste , so as to improve the shelf life of the final product.

The invention by optimizing the addition Fabuless, preferably compounded of a stabilizer formulation, and the preparation process of the use of secondary homogeneous process, so as to realize the added in the yoghurt Fabuless, added according to the present invention the shelf life of the yoghurt Fabuless the odor-free, has a good flavor and taste and excellent stability.

Mode of execution

Embodiment 1, a kind of interpolation of Fabuless agitated yoghurt and its production method

A, raw material formulation: white granulated sugar 7%, pectin 0.08%, starch 0.3%, gelatin 0.1%, jam 10%, lactic acid bacteria hametz 0.009% (including Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus with Bifidobacterium), Fabuless0.5%, oligofructose 1.0%, low-fat milk the rest.

Second, in accordance with the following stirring type yogurt process for the production of yoghurt of the embodiment of:

1, the process flow:

Raw milk inspection-armaturen and standardized-pre-degassing-homogeneous-sterilizing-secondary homogeneous-cooling-inoculation-mixing-thermal insulation and fermentation-broken neonatol-cooling-filling-refrigerated after-ripening

2, process description:

2.1 milk inspection: is directed primarily to the sensory, acidity, fat, protein, full young solid , adulterations, antibiotic for detecting several indicators.

2.2 armaturen and standardized: according to the indicators will skim milk with whole milk mixing make it become standardized low-fat milk. Heating to low-fat milk the standardized the 50-60 [...] , addition of a stabilizing agent and white granulated sugar (stabilizer can be in advance with the part of the white granulated sugar mixed, in order to facilitate the full dissolution dispersing), then adding Fabuless, and stirring for about 15 minutes, the full chemical material. Material after melts well according to the need to throw into the right amount of milk constant volume, after cooling, is bedded milk material.

2.3 preheating: of the above-mentioned bedded material through preheat to the sterilization of milk the 65-70 [...].

2.4 degassing: gas after preheating by dehydration of degassed milk material.

2.5 a homogenizing: degassing of the material in the milk 18-20Mpa homogeneous under pressure.

2.6 sterilization: of the homogenized milk material in 95 the sterilization [...] 300 seconds.

2.7 secondary homogeneous: the materials in the sterilized 5 MPa pressure homogeneous, homogeneous temperature is 60 the [...].

2.8 cooling: of the material after sterilization of milk cooling to the 42-44 the [...][...].

2.9 inoculation: material in the milk after cooling in the process of entering the yoghurt fermentation tank, the Lactobacillus acidophilus, Bifidobacterium and Streptococcus thermophilus, Lactobacillus bulgaricus on-line at the same time material is added to the milk, and stirring in the fermentation 15-20 minutes, the strain is evenly dispersed into milk material.

2.10 heat insulating: material in the of the 40 [...] -42 the thermal insulation and fermentation under [...] 4-6 hours.

2.11 cooling: to the acidity of the material in the fermentation tank when 72-78 ° T, the yogurt is cooled to the 20-24 [...] , prepared in the buffer tank into the yogurt filling.

2.12 filling: on-line the yoghurt and the jam to after mixing.

2.13 refrigeration later-maturing: filling material for the 2-6 the [...][...] refrigeration later-maturing, time is about 24 hours, the sour milk products of the embodiment of.

Embodiment 2, a adding Fabuless the stirring yoghurt and its production method

A, raw material formulation: white granulated sugar 7%, pectin 0.08%, starch 1.0%, gelatin 0.2%, jam 10%, lactic acid bacteria hametz 0.009% (including Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus with Bifidobacterium), Fabuless   0.65%, oligofructose 1.0%, low-fat milk the rest.

Second, in accordance with the following stirring type yogurt process for the production of yoghurt of the embodiment of:

Secondary homogeneous pressure is 7 MPa, , homogeneous temperature is 70 the [...] , other step with embodiment 1.

Embodiment 3, a kind of interpolation of Fabuless agitated yoghurt and its production method

A, raw material formulation: white granulated sugar 7%, pectin 0.05%, starch 0.5%, gelatin 0.1%, jam 10%, lactic acid bacteria hametz 0.009% (including Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus with Bifidobacterium), Fabuless0.8%, oligofructose 1.0%, low-fat milk the rest.

Second, in accordance with the following stirring type yogurt process for the production of yoghurt of the embodiment of:

Secondary homogeneous pressure is 8 MPa, homogeneous temperature is 65 the [...] , other step with embodiment 1.

Embodiment 4, a kind of interpolation of Fabuless agitated yoghurt and its production method

A, raw material formulation: white granulated sugar 7%, pectin 0.03%, starch 0.4%, gelatin 0.5%, jam 10%, lactic acid bacteria hametz 0.009% (including Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus with Bifidobacterium), Fabuless0.7%, oligofructose 1.0%, low-fat milk the rest.

Second, in accordance with the following stirring type yogurt process for the production of yoghurt of the embodiment of:

Secondary homogeneous pressure is 9 MPa, homogeneous temperature is 68 the [...] , other step with embodiment 1.

Embodiment 5, a kind of interpolation of Fabuless agitated yoghurt and its production method

A, raw material formulation: white granulated sugar 7%, pectin 0.1%, starch 0.4%, gelatin 0.3%, jam 10%, lactic acid bacteria hametz 0.009% (including Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus with Bifidobacterium), Fabuless0.8%, oligofructose 1.0%, low-fat milk the rest.

Second, in accordance with the following stirring type yogurt process for the production of yoghurt of the embodiment of:

Secondary homogeneous pressure is 10 MPa, the homogenous temperature the 70 [...] , other step with embodiment 1.

Embodiment 1-5 sour milk products, good flavor and taste of the product, and has a good shelf life, can be in the 2-6 the [...] refrigerated [...] 21 days or more. This embodiment's products will Fabuless, oligofructose, Lactobacillus acidophilus, Bifidobacterium several complementary aggravatory weight-reducing of the factor combined, using the formula of defatted milk, fat intake can be reduced, is beneficial to avoid hyperlipidermia risks and to keep fit. From the whole product formula design to meet the majority of women by diet physical conditioning health, the aspirations of the weight body.

Embodiment 6, of a kind of interpolation style yogurt Fabuless and its production method

A, raw material formulation: white granulated sugar 7%, pectin 0.1%, starch 0.4%, gelatin 0.3%, jam 10%, lactic acid bacteria hametz 0.009% (including Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus with Bifidobacterium), Fabuless0.8%, oligofructose 1.0%, low-fat milk the rest.

Second, process for in accordance with the following style yogurt production of yoghurt of the embodiment:

1, the process flow:

Raw milk inspection-armaturen and standardized-pre-degassing-homogeneous-sterilizing-secondary homogeneous-cooling-inoculation-mixing-thermal insulation and fermentation-broken neonatol-cooling-filling-refrigerated after-ripening

2, process description:

2.1 milk inspection: is directed primarily to the sensory, acidity, fat, protein, full young solid , adulterations, antibiotic for detecting several indicators.

2.2 armaturen and standardized: according to the indicators will skim milk with whole milk mixing make it become standardized low-fat milk. Heating to low-fat milk the standardized the 50-60 [...] , addition of a stabilizing agent and white granulated sugar (stabilizer can be in advance with the part of the white granulated sugar mixed, in order to facilitate the full dissolution dispersing), then adding Fabuless, and stirring for about 15 minutes, the full chemical material. Material after melts well according to the need to throw into the right amount of milk constant volume, after cooling, is bedded milk material.

2.3 preheating: of the above-mentioned bedded material through preheat to the sterilization of milk the 65-70 [...].

2.4 degassing: gas after preheating by dehydration of degassed milk material.

2.5 a homogenizing: degassing of the material in the milk 18-20Mpa homogeneous under pressure.

2.6 sterilization: of the homogenized milk material in 95 the sterilization [...] 300 seconds.

2.7 secondary homogeneous: the materials in the sterilized 5 MPa pressure homogeneous, homogeneous temperature is 60 the [...].

2.8 cooling: of the material after sterilization of milk cooling to the 42-44 the [...][...].

2.9 inoculation: material in the milk after cooling in the process of entering the yoghurt fermentation tank, the Lactobacillus acidophilus, Bifidobacterium and Streptococcus thermophilus, Lactobacillus bulgaricus on-line at the same time material is added to the milk, and stirring in the fermentation 15-20 minutes, the strain is evenly dispersed into milk material.

2.10 filling: on-line the yoghurt and the jam to after mixing.

2.10 heat insulating: material in the of the 40 [...] -42 the thermal insulation and fermentation under [...] 4-6 hours.

2.11 cooling: to be acidity achieved when 75-80 ° T, to rapid cooling of the yoghurt the 20-24 [...].

2.13 refrigeration later-maturing: in the finished product after the rapid cooling and the 2-6 the [...][...] refrigeration later-maturing, time is about 24 hours, the sour milk products of the embodiment of.

Adding Fabuless of the taste and flavor of the experiment

1, Fabuless the yoghurt the addition of the impact of the taste and flavor

The embodiment of the invention the 1-6 production of the yogurt products on the taste and flavor of the experiment. Major inspection item: tissue state (with no whey separation, viscosity, exquisite degree, such as crisp sliding), color, taste, acid sweetness, such as flavor. Participate in the experiment a total of 28 person, to the embodiment of separately 1-5 sensory evaluation of the sour milk products. Sensory rating standard as 1, the experimental result is recorded in the following table 2.

Table 1

Table 2

Sensory evaluation result shows that: the embodiment of the invention 1-6 product is smooth, fine and smooth, the original product is pure natural aroma with sour milk, yoghurt confiture adding a fruit jam of a specific flavor and taste, an appropriate acid.

2, secondary homogeneous conditions of the yoghurt the impact of the taste and flavor

Secondary homogeneous temperature and pressure as set forth in the following table 3 shows, component and other formulations with embodiment 1.

Table 3

The invention employs a secondary homogeneous process, the aim of refining Fabuless particles, so that it can better in the proteins embedded in, contact with oxygen is reduced, so as to control the generated due to oxidation of the unpleasant odor.

The yoghurt Fabuless of added stability test

1, the embodiment of this invention, 1-6 with the general process (i.e. a homogenizing process) the stability of the finished product the yoghurt, the shelf life under refrigerated conditions in the flavor of the verification, the experimental result is recorded in the following table 4.

Table 4

2, Fabuless the shelf life of the addition of the influence to the stability of the finished product, the record the result of table 5:

Fabuless addition amount as set forth in the following table 5 is shown, with other components and preparation process of the embodiment 1.

Table 5

3, stabilizer in the shelf life of the influence to the stability of the finished product, the result is recorded in table 6.

Stabilizer composition and dosage as set forth in the following table 6 is shown, with other components and preparation process of the embodiment 1.

Table 6