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WO2025145717A1 - Yaourt à température normale sans additif et son procédé de préparation - Google Patents

Yaourt à température normale sans additif et son procédé de préparation Download PDF

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Publication number
WO2025145717A1
WO2025145717A1 PCT/CN2024/123895 CN2024123895W WO2025145717A1 WO 2025145717 A1 WO2025145717 A1 WO 2025145717A1 CN 2024123895 W CN2024123895 W CN 2024123895W WO 2025145717 A1 WO2025145717 A1 WO 2025145717A1
Authority
WO
WIPO (PCT)
Prior art keywords
milk
room temperature
citrus fiber
temperature yogurt
zero
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
PCT/CN2024/123895
Other languages
English (en)
Chinese (zh)
Inventor
郭燕
张冬洁
李洪亮
马海然
马占福
王云平
王彩霞
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Inner Mongolia Mengniu Dairy Group Co Ltd
Original Assignee
Inner Mongolia Mengniu Dairy Group Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from CN202410002099.2A external-priority patent/CN117481197B/zh
Priority claimed from CN202410264102.8A external-priority patent/CN117859798A/zh
Application filed by Inner Mongolia Mengniu Dairy Group Co Ltd filed Critical Inner Mongolia Mengniu Dairy Group Co Ltd
Publication of WO2025145717A1 publication Critical patent/WO2025145717A1/fr
Pending legal-status Critical Current
Anticipated expiration legal-status Critical

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/133—Fruit or vegetables
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/137—Thickening substances

Definitions

  • the invention relates to the technical field of dairy products, and specifically provides a zero-additive room-temperature yogurt and a preparation method thereof.
  • yogurt stabilizers There are endless types of yogurt on the market, and most yogurts need to add food additives to maintain the stability of the yogurt system. Due to the different sources of food additives, they can be divided into: natural yogurt stabilizers and artificial yogurt stabilizers. For zero-additive yogurt, natural yogurt stabilizers are preferred.
  • Natural yogurt stabilizers generally affect the flavor and taste of zero-additive yogurt due to their own characteristics or flavors. In addition, it is difficult for natural yogurt stabilizers to ensure long-lasting stability throughout the shelf life of zero-additive room-temperature yogurt. Therefore, in the research on natural yogurt stabilizers, the focus is on optimizing the compounding effect of yogurt stabilizers and optimizing the addition method of yogurt stabilizers.
  • Natural yogurt stabilizers such as citrus fiber are a type of dietary fiber extracted from citrus peels that has the property of swelling when it absorbs water. When citrus fiber combines with water, it forms a viscous substance that increases the viscosity of the yogurt. Since citrus fiber or other natural yogurt stabilizers can serve as fermentation substrates for starters, it is not clear what role natural yogurt stabilizers play during the shelf life of room temperature yogurt as storage time increases.
  • the existing technology adds citrus fiber, seaweed powder and physical starch to the yogurt system, mainly to obtain yogurt with high stability and no water precipitation during the shelf life.
  • citrus fiber will cause the viscosity of the yogurt to increase significantly, seriously affecting the taste and stability of the yogurt.
  • the present invention provides a zero-additive room-temperature yogurt and a preparation method thereof.
  • the zero-additive room-temperature yogurt provided by the present invention uses slime-producing mold as the fermentation strain, and the addition amount of the fermentation strain is 200 dcu/ton;
  • the stabilizer of the zero-additive room-temperature yogurt includes: citrus fiber, seaweed powder and glutinous rice starch, and the citrus fiber is citrus fiber after freeze-grinding, and the conditions of the freeze-grinding are: soaking the coarsely ground citrus fiber in liquid nitrogen for 3-5 minutes, so that a layer of ice layer is formed on its surface, and then grinding until the fineness is 150-220 mesh.
  • the present invention adopts a new idea to solve the problem of the viscosity of room temperature yogurt products using citrus fiber, seaweed powder and glutinous rice starch as stabilizers increasing during the shelf life.
  • the present invention starts from the citrus fiber itself, uses citrus fiber with greatly improved fineness as raw material, and uses the improved citrus fiber in combination with seaweed powder and glutinous rice starch, which significantly improves the viscosity of room temperature yogurt during the shelf life.
  • the present invention freeze-grinds citrus fiber to significantly improve the fineness of citrus fiber, and obtains citrus fiber with significantly improved fluidity, dispersibility and hydration as a stabilizer for yogurt preparation.
  • citrus fiber obtained by liquid nitrogen freeze-grinding can significantly improve the yogurt sticking defect caused by citrus fiber, and has a beneficial effect on maintaining the stability of room temperature yogurt during the shelf life and improving the taste.
  • the raw materials used in the invention are only composed of milk, frozen and ground citrus fiber, seaweed powder, glutinous rice starch, white sugar and slime-producing fungi.
  • the ratio of frozen-ground citrus fiber, seaweed powder, and glutinous rice starch is (1-4):(2-6):(14-20) by mass.
  • the ratio of citrus fiber, seaweed powder and glutinous rice starch after freeze-grinding is 1:2:14 or 4:6:20 by mass.
  • the invention is based on the combination of specific citrus fiber, seaweed powder and glutinous rice starch, which effectively simplifies the preparation method, and the yogurt stabilizer with natural ingredients and white sugar can be mixed at one time.
  • step (2) the rotation speed of the demulsification stirring is 35-40 revolutions per minute, and the stirring time is 10-12 minutes.
  • the pasteurization conditions are: 95° C., 200-300 s, optionally 300 s.
  • the method for preparing the room temperature yogurt comprises:
  • the milk is adjusted from the milk silo, it is heated to 20°C on a hot plate and then directly poured into the batching tank.
  • White sugar, citrus fiber (frozen ground citrus fiber), seaweed powder and glutinous rice starch are added.
  • the product is homogenized: the first-level homogenization pressure is 110 bar, and the second-level pressure is 70 bar.
  • the homogenization is completed, it is sterilized at a temperature of 130 degrees Celsius and a sterilization time of 5 seconds.
  • the liquid is cooled to 40-42 degrees Celsius and the strains are added.
  • the strains are Lactobacillus delbrueckii subspecies Bulgaria and Streptococcus salivarius thermophilic subspecies. Fermentation is carried out in a fermentation tank.
  • the milk When the pH value reaches 4.3, the milk is broken and stirred.
  • the stirring speed is 35 revolutions per minute and stirred for 10 minutes. After stirring, it is quickly cooled in the fermentation tank to 20 degrees Celsius to obtain the cooled fermented milk.
  • the cooled fermented milk is pasteurized at a temperature of 95°C and a time of 300 seconds. Cool to 25 degrees Celsius and can it.
  • the present invention provides a room temperature yogurt, which is prepared by the above preparation method.
  • the raw materials of the room temperature yogurt are: 880-917 parts of milk, 1-4 parts of frozen and ground citrus fiber, 2-6 parts of seaweed powder, 10-20 parts of glutinous rice starch and 70-90 parts of white sugar, and fermentation strains of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus.
  • the raw materials of the room temperature yogurt are as follows: 888.1-917 parts of milk, 1-4 parts of frozen and ground citrus fiber, 2-6 parts of seaweed powder, 10-11.9 parts of glutinous rice starch and 70-90 parts of white sugar, as well as fermentation strains of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus.
  • the present invention not only provides a room-temperature yogurt without adding food additives and which completely utilizes raw materials to build a stable system of the product, but also uses low-temperature materials so that the amount of glutinous rice starch in the product of the present invention can be reduced.
  • the room temperature yogurt of the present invention does not separate out water when placed at 38° C. for 6 months.
  • fermentation bacteria Lactobacillus bulgaricus and Streptococcus thermophilus are used in a fermentation substrate containing specific citrus fiber, seaweed powder and glutinous rice starch, thereby obtaining a good yogurt fermentation effect, simplifying the adding method of the yogurt stabilizer, and further simplifying the yogurt preparation method.
  • the present invention unexpectedly discovered that the use of 18-25°C low-temperature cooling materials can effectively solve the problem of citrus fiber and seaweed powder sticking to the tube during ultra-high temperature instantaneous sterilization and pasteurization, and has no obvious negative impact on the stability and taste of the final product. Furthermore, under the condition of cooling materials, the room temperature yogurt of the present invention can also reduce the amount of glutinous rice starch, so that the formula is cleaner.
  • This embodiment provides a formula and preparation method of zero-additive yogurt, as follows:
  • the method of freezing and grinding citrus fiber is liquid nitrogen treatment: the coarsely ground 60-mesh citrus fiber is immersed in liquid nitrogen for 3-5 minutes to form a layer of ice on its surface, and then continued to grind to a fineness of 200 mesh.
  • the preparation method of zero-additive yogurt is as follows: (1) after the milk is adjusted from the milk silo, the milk is directly beaten into a hot plate using a pressure of 10 bar to heat the milk to 55° C. in a circulation manner, and after the heating is completed, the milk is directly beaten into a batching tank; raw materials are added, and the milk is not circulated and heated during the process of adding raw materials, so as to reduce the shear of the product stabilizer and thus improve the product stability.
  • the raw materials added are white sugar, citrus fiber, seaweed powder, and glutinous rice starch. After the feeding is completed, the product is homogenized.
  • the first-level homogenization pressure is 110 bar, and the second-level pressure is 70 bar.
  • sterilization is carried out at a temperature of 130°C and a sterilization time of 5 seconds.
  • step (2) The feed liquid of step (1) is cooled to 40° C., Lactobacillus bulgaricus and Streptococcus thermophilus are added to ferment in a fermenter, and when the pH value reaches 4.3, the emulsion is broken and stirred at a stirring speed of 35 revolutions per minute for 10 minutes. After stirring, the feed liquid is quickly cooled in the fermenter to 20° C. to obtain cooled fermented milk.
  • the cooled fermented milk is pasteurized at 95°C for 300 seconds and cooled to 25°C to obtain zero-additive room temperature yogurt.
  • This embodiment provides a formula and preparation method of zero-additive yogurt, as follows:
  • the milk When the pH value reaches 4.3, the milk is broken and stirred.
  • the stirring speed is 35 revolutions per minute and stirred for 10 minutes. After stirring, it is quickly cooled in the fermentation tank to 20 degrees Celsius to obtain the cooled fermented milk.
  • the cooled fermented milk is pasteurized at a temperature of 95°C and a time of 300s. Cool to 25 degrees Celsius and can it.
  • Comparative Example 4 other ingredients and preparation methods are the same as those in Example 4, except that: this comparative example uses citrus fiber that has not been frozen and ground by liquid nitrogen and has a fineness of 220 meshes.
  • Comparative Example 5 other ingredients and preparation methods are the same as those in Example 4, except that corn starch is used instead of glutinous rice starch in this comparative example.
  • This comparative example provides a room temperature yogurt, the formula of which is the same as that of Example 5, and the preparation method adopts a common heating material process, which is as follows:
  • the milk is adjusted from the milk silo, it is directly pumped into the hot plate (hot plate temperature) at a pressure of 15 bar to heat the milk to 60°C in a circulation cycle. After the heating is completed, it is directly pumped into the batching tank and the raw materials are added. During the process of adding the raw materials, the milk is not circulated and heated, which reduces the shear of the product stabilizer and improves the product stability.
  • hot plate hot plate temperature
  • the cooled fermented milk is pasteurized at 95°C for 300 seconds and cooled to 25°C to obtain room temperature yogurt.
  • This comparative example provides a room temperature yogurt, and its formula is as follows:
  • This comparative example provides a room temperature yogurt, and its formula is as follows:
  • the viscosity (unit: mPa.s) of the products of Examples 1-4 and Comparative Examples 1-5 was measured by a rheometer at 25°C, using a CC27 probe and a ramp rate of 75 seconds, as shown in Table 1.
  • the target viscosity range is 220-380.
  • the flavor test uses a scoring method: the scoring method is a method of using numerical scores to evaluate products or product characteristics, and finally the average score is used to determine the quality.
  • the scoring rule is based on a range of 0-10 points, 0-2 points are considered poor, 3-5 points are considered fair, 6-8 points are considered good, and 9-10 points are considered excellent.
  • the evaluation items include: color, flavor, and taste.
  • the flavor test results are shown in Table 3.
  • the product obtained in Comparative Example 2 without using seaweed powder developed patterns within one month and began to precipitate water from the second month, and its stability during the shelf life was poor, which shows that seaweed powder is an indispensable stabilizer, and the absence of seaweed powder will greatly affect the stability of the product during the shelf life.
  • the product obtained by using corn starch instead of glutinous rice starch in Comparative Example 5 also showed slight water precipitation in the second month, and its stability during the shelf life was poor, which also shows that the product of the present invention needs to use glutinous rice starch with higher viscosity, and cannot use corn starch with lower viscosity. Maintaining the viscosity of the product is also a key reason for maintaining the stability of the product. In other words, the product of the present invention must have a certain viscosity to maintain stability, and avoid the phenomenon of viscosity rebound during the shelf life.
  • Example 4 Compared with Example 4, after increasing the amount of starter in Comparative Example 1, the initial viscosity and stability of the room temperature yogurt prepared did not meet the requirements. It was confirmed that in the yogurt system with citrus fiber, seaweed powder and glutinous rice starch as stabilizers, changing the amount of starter would seriously affect the fermentation effect and stability effect of room temperature yogurt.
  • Comparative Example 4 provides ordinary citrus fiber with the same fineness of 220 mesh but not ground by liquid nitrogen (the liquid nitrogen ground product will not produce agglomeration, thermal denaturation and other problems due to high temperature grinding). It is found that even if the fineness is the same, since the citrus fiber has not been pretreated, it will still cause the yogurt system to stick back after being used as a stabilizer, and due to the simplification of the preparation method, the 220 mesh citrus fiber that has not been treated with liquid nitrogen is used together with seaweed powder and glutinous rice starch as a stabilizer, and the stability effect played is very limited.
  • the viscosity of Comparative Example 4 is 30%, 41%, 54% and 78% higher than that of Example 4 at one month, two months, three months, four months and five months, respectively, which shows that the viscosity of the comparative example increases month by month, and the rate of viscosity increase increases month by month relative to Example 4; as shown in Table 2, the product prepared by Comparative Example 4 has patterns at two months and water separation at the third month; and as shown in Table 3, its mouthfeel is significantly lower than that of Example 4.
  • the flavor test uses a scoring method: the scoring method is a method of using numerical scores to evaluate products or product characteristics, and finally the average score is used to determine the quality.
  • the scoring rule is based on a range of 0-10 points, 0-2 points are considered poor, 3-5 points are considered fair, 6-8 points are considered good, and 9-10 points are considered excellent.
  • the evaluation items include: color, flavor, and taste.
  • the flavor test results are shown in Table 7.

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  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)

Abstract

L'invention concerne un yaourt à température normale sans additif et son procédé de préparation. Une bactérie productrice de substance gluante est utilisée en tant que souche de fermentation, et celle-ci est utilisée en combinaison avec un stabilisant, tel que la fibre d'agrumes, la poudre d'algues et l'amidon de riz glutineux. Le procédé de préparation du yaourt à température normale sans additif consiste à : ajouter du sucre cristallisé blanc, de la fibre d'agrumes, de la poudre d'algues et de l'amidon de riz glutineux dans du lait à 18°C -25°C pour la dissolution des substances, effectuer une homogénéisation et une stérilisation après la dissolution des substances pour obtenir un liquide de substances mélangées, inoculer et fermenter le liquide de substances mélangées pour obtenir du lait fermenté, et effectuer une pasteurisation sur le lait fermenté pour obtenir le yaourt à température normale, la fibre d'agrumes étant une fibre d'agrumes après la réalisation d'une congélation et d'un broyage.
PCT/CN2024/123895 2024-01-02 2024-10-10 Yaourt à température normale sans additif et son procédé de préparation Pending WO2025145717A1 (fr)

Applications Claiming Priority (6)

Application Number Priority Date Filing Date Title
CN202410002099.2 2024-01-02
CN202410002099.2A CN117481197B (zh) 2024-01-02 2024-01-02 一种零添加常温酸奶及其制备方法
CN202410264102.8A CN117859798A (zh) 2024-03-08 2024-03-08 一种常温酸奶及其制备方法
CN202410264102.8 2024-03-08
CN202410705603.5A CN118266501B (zh) 2024-03-08 2024-06-03 一种常温酸奶及制备方法
CN202410705603.5 2024-06-03

Publications (1)

Publication Number Publication Date
WO2025145717A1 true WO2025145717A1 (fr) 2025-07-10

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PCT/CN2024/123895 Pending WO2025145717A1 (fr) 2024-01-02 2024-10-10 Yaourt à température normale sans additif et son procédé de préparation

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WO (1) WO2025145717A1 (fr)

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20060115564A1 (en) * 2004-07-12 2006-06-01 Cargill, Inc. Process of extracting citrus fiber from citrus vesicles
CN102395284A (zh) * 2009-02-15 2012-03-28 卡吉尔公司 柑橘果浆纤维体系和基于凝胶的甜品体系
CN109938097A (zh) * 2019-04-08 2019-06-28 山东乐檬生物科技有限公司 一种含柑橘纤维的清洁标签酸奶及其制备方法
CN116941671A (zh) * 2022-04-14 2023-10-27 内蒙古蒙牛乳业（集团）股份有限公司 一种高蛋白常温酸奶及其制备方法
CN117099846A (zh) * 2022-05-17 2023-11-24 内蒙古蒙牛乳业（集团）股份有限公司 一种零添加酸奶及其制备方法
CN117481197A (zh) * 2024-01-02 2024-02-02 内蒙古蒙牛乳业（集团）股份有限公司 一种零添加常温酸奶及其制备方法
CN117859798A (zh) * 2024-03-08 2024-04-12 内蒙古蒙牛乳业（集团）股份有限公司 一种常温酸奶及其制备方法

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20060115564A1 (en) * 2004-07-12 2006-06-01 Cargill, Inc. Process of extracting citrus fiber from citrus vesicles
CN102395284A (zh) * 2009-02-15 2012-03-28 卡吉尔公司 柑橘果浆纤维体系和基于凝胶的甜品体系
CN109938097A (zh) * 2019-04-08 2019-06-28 山东乐檬生物科技有限公司 一种含柑橘纤维的清洁标签酸奶及其制备方法
CN116941671A (zh) * 2022-04-14 2023-10-27 内蒙古蒙牛乳业（集团）股份有限公司 一种高蛋白常温酸奶及其制备方法
CN117099846A (zh) * 2022-05-17 2023-11-24 内蒙古蒙牛乳业（集团）股份有限公司 一种零添加酸奶及其制备方法
CN117481197A (zh) * 2024-01-02 2024-02-02 内蒙古蒙牛乳业（集团）股份有限公司 一种零添加常温酸奶及其制备方法
CN117859798A (zh) * 2024-03-08 2024-04-12 内蒙古蒙牛乳业（集团）股份有限公司 一种常温酸奶及其制备方法

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