CN111838314A - Set natural monascus pigment yoghourt and preparation process thereof - Google Patents
Set natural monascus pigment yoghourt and preparation process thereof Download PDFInfo
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Images
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 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
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- 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 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
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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
The invention discloses a preparation process of set natural monascus pigment yoghourt. The method comprises the steps of adding 0.08% of fructus momordicae extract, 0.04% of natural monascus pigment and flaxseed gum (the adding amounts are 0%, 0.08%, 0.10%, 0.12% and 0.15% respectively) into 100mL of whole milk, inoculating a compound yogurt starter (added with strains) according to the inoculation amount of 0.1%, fermenting for 8.5-9 h at 42-43 ℃, preserving in a refrigerator for 12-24 h, and curing to obtain the set natural monascus pigment yogurt. By adopting the preparation process provided by the invention, the momordica grosvenori extract is used for replacing cane sugar in the traditional yoghourt ingredients, and the flaxseed gum is added, so that the yoghourt has a jelly-like taste, and the prepared product is smooth in taste, sour, sweet and delicious and has a certain health-care function.
Description
Technical Field
The invention relates to a set natural monascus pigment yoghourt and a preparation process thereof, belonging to the technical field of dairy product processing.
Background
The yoghourt is a sweet and sour milk beverage, and is a milk product prepared by taking milk as a raw material, adding a leavening agent into the milk after pasteurization, and cooling and filling after fermentation. The yogurt has low fat content, and during fermentation, lactobacillus can generate multiple vitamins necessary for human nutrition. The fresh milk has rich calcium content, and the lactic acid produced by fermentation can effectively improve the utilization rate of calcium and phosphorus in human body. Besides being rich in nutrition, the yoghourt also contains lactic acid bacteria beneficial to human bodies, and has the effects of protecting intestinal tracts, promoting digestion and absorption of the lactic acid bacteria, preventing constipation, improving immunity and the like. The yogurt can also reduce cholesterol in blood, and prevent cardiovascular diseases. In addition, lactose in milk can be converted into lactic acid by lactic acid bacteria fermentation, and yoghurt is a good choice for people who cannot enjoy milk due to lactose intolerance.
Monascus pigment, a natural red pigment, is often used in the processing of pork or fermented bean curd. The natural monascus pigment is obtained by extracting a fermentation product. Compared with the chemically synthesized red pigment, the monascus pigment has the advantages of no toxicity and safety, and has the effects of invigorating spleen to promote digestion, and activating blood circulation to dissipate blood stasis. The natural monascus pigment has strong coloring power on protein, is naturally colored and is often used as a natural food coloring pigment.
The preparation process of the natural monascus pigment yoghourt mainly focuses on directly adding 0.04-0.12% of monascus pigment into a yoghourt fermentation base material, adding 6% of cane sugar and inoculating a fermentation agent for fermentation to obtain the natural monascus pigment yoghourt, the yoghourt is fresh and harmonious in fragrance, but has peculiar sour and bitter taste of monascus, a large amount of cane sugar needs to be added, and certain health problems can be caused by excessive intake of cane sugar, wherein tooth decay is the most common, the cane sugar has high calorie, and obesity is easily caused by excessive intake. Therefore, it is not suitable for diabetics, children and people with weight loss. In addition, the yogurt fermented by the method is viscous but not integrated, and has no jelly-like taste.
The fructus Siraitiae Grosvenorii extract is light yellow powder or brown extract. The taste is extremely sweet, the sweetness of the sweet sugar is 240 times that of cane sugar, the sweet taste is close to granulated sugar, and the aftertaste is slightly similar to that of liquorice. Modern medicine researches find that the fructus momordicae extract has the function of reducing blood sugar and can be used for adjuvant therapy of diabetes; contains abundant vitamin C, and has antiaging, anticancer, skin caring and skin caring effects; has effects of reducing blood lipid and reducing weight, and can be used for the adjuvant treatment of hyperlipidemia and improving obesity. Can be widely used in nutritional health products, infant food, puffed food, flavoring, middle-aged and elderly food, solid beverage, cake, cold food, instant food, etc.
Flaxseed gum is a novel food additive, widely used in food industry, and can replace pectin, agar, gum arabic, seaweed gum, etc., and can be used as thickener, binder, stabilizer, emulsifier and foaming agent. Is often used in the preparation of flour products, meat products, ice cream and jelly. In addition, the flaxseed gum also has health promotion effects, such as caring skin, shaping body, reducing cholesterol, relieving constipation, and refreshing mind.
Disclosure of Invention
The invention aims at overcoming the defects in the prior art and provides a set natural monascus pigment yoghourt and a preparation process thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
a set natural monascus pigment yoghourt and a preparation process thereof, the operation steps are as follows:
adding 0.08% of fructus momordicae extract, 0.04% of natural monascus pigment and flaxseed gum (the addition amounts are 0%, 0.08%, 0.10%, 0.12% and 0.15% respectively) into commercially available 100mL of whole milk, inoculating a compound yogurt starter according to the inoculation amount of 0.1%, fermenting at 42-43 ℃ for 8.5-9 h to prepare the set natural monascus pigment yogurt, and preserving in a refrigerator for 12-24 h.
The commercial compound yoghurt starter comprises streptococcus thermophilus and lactobacillus bulgaricus; the ratio of the streptococcus thermophilus to the lactobacillus bulgaricus is 1: 1, and the inoculation amount is 1%.
The method specifically comprises the following steps:
(1) weighing various raw and auxiliary materials according to the proportion;
(2) subpackaging whole milk into 150mL triangular flasks according to 100mL, adding 0.08% of fructus Siraitiae Grosvenorii extract and the flaxseed gum in the above proportion, stirring thoroughly to dissolve uniformly to obtain yogurt fermentation base material, sealing the triangular flasks with a bottle sealing film, and sterilizing in an autoclave at 75 deg.C for 15 min;
(3) cooling the yoghourt fermentation base material to 40-50 ℃, adding 0.04% of monascus pigment under an aseptic condition, inoculating 0.1% of compound yoghourt leaven, continuously stirring after inoculation to uniformly distribute the pigment and the strain in a sterilized triangular flask, sealing with a bottle sealing film, and covering with a preservative film;
(4) and (3) placing the sterilized triangular flask in a constant-temperature water bath kettle at 42 ℃ for fermenting for 8.5-9 h until the pH is 4.4-4.6, cooling the yogurt in the triangular flask to room temperature after the yogurt is in a solidified block shape, and then transferring the yogurt into a refrigerator at 4 ℃ for refrigerating for 12-24 h to obtain the solidified natural monascus pigment yogurt.
The set natural monascus pigment yoghourt prepared by the preparation process is provided.
The preparation method of the invention can adopt the equipment and the related technology which are known in the field, and the equipment and the canning process are not described again.
Compared with the prior art, the invention has the following advantages:
the product obtained by the invention has the characteristics of bright color, smooth mouthfeel and good sour-sweet taste. The product prepared by the invention has obvious difference in sense and stability according to different addition amounts of flaxseed gum (see tables 1, 2 and 3).
Participants tasted 5 groups of samples in turn, and in each group of yogurt samples, the addition amounts of natural monascus pigment were 0.04%, momordica grosvenori glucoside was 0.08%, and the addition amounts of 5 groups of flaxseed gum were A (0%), B (0.08%), C (0.10%), D (0.12%), and E (0.15%).
TABLE 1 evaluator favorites ranking of set-style natural monascus pigment yoghurts for different flaxseed gum add-on levels
TABLE 2 sequencing test analysis
As can be seen from tables 1 and 2, F ═ 12.43
When the Friedman cut-off value is found to be 9.49 and F is greater than the cut-off value at a significant level of α ═ 0.05, significant differences between the samples are judged. The set natural monascus pigment yoghourt produced by the invention has significant difference when the addition amount of flaxseed gum is different.
TABLE 3 comparison of the organoleptic qualities between different yoghurts
As can be seen from Table 3, the set natural monascus pigment yogurt produced by the invention is accepted by consumers in terms of taste, color and flavor, wherein the B group and the C group are better than the other groups of products and are better appreciated by consumers.
And measuring the physical and chemical properties of the yogurt after 12-24 h of after-ripening.
And (3) analyzing the result of the micro-rheological data of the set natural monascus pigment yoghourt: (temperature setting 30 ℃ C.)
1. MSD analysis:
brownian motion of particles is characterized by the MSD vs. decorrelation time curve, which reflects the motion trajectories of the system particles. By studying the movement trajectory of the particles, changes in the structure of the sample can be perceived. At the same time, the MSD curve reflects the viscoelastic and fluidic characteristics of the sample.
a1(pure yogurt without monascus pigment/without flaxseed gum/without luo han guo extract)
a2(0.04% natural monascus pigment/0% flaxseed gum/0.08% momordica grosvenori extract is added in the yoghourt)
From the graph, sample a1MSD curve distribution is a2The yogurt is more sparse, the Brown motion range is wider, the Brown motion range is relatively unstable, the yogurt is solidified by adding the natural monascus pigment, the yogurt is fermented in a water bath kettle at 42 ℃ for the same time, and the solidification speed of the yogurt is increased to a certain extent 2The curve distribution becomes dense after 54sec at 23min, which shows that the Brownian motion range of yogurt molecules becomes narrow, and the molecules in yogurt are partially distributed with timeThe motion is always kept in a relatively stable range, the motion track is fixed, and the semi-solid characteristic is achieved.
b1(0.04% natural monascus pigment/0.08% flaxseed gum/0.08% momordica grosvenori extract is added in the yoghourt)
b2(0.04% natural monascus pigment/0.12% flaxseed gum/0.08% momordica grosvenori extract is added in the yoghourt)
From the figure, sample b is known1、b2MSD curve early distribution is a1、a2The degree of sparseness is comparable, when the molecular Brownian motion is relatively vigorous, b1、b2The addition of the two types of flaxseed gum can aggravate the delamination of the yoghourt and increase the whey separation, so the molecular motion range is enlarged (liquid). Sample b1The structure tends to be stable around 38min 13sec, b2The sample tended to stabilize at 30min 32sec and then as time increased, the brownian range of motion gradually remained within a fixed range (curve dense), the MSD curve became dense after 1h 2min 32sec and began to have semi-solid characteristics.
d1(0.04% natural monascus pigment/0.10% flaxseed gum/0.08% momordica grosvenori extract is added in the yoghourt)
d2(Monascus pigment 0.04%/0.15% flaxseed gum/0.08% fructus Siraitiae Grosvenorii extract is added into yogurt)
From the figure, sample d1、d2Compared with three groups of a, b and c, the MSD curve is dense, and the thickening effect on the yoghourt is stronger than that of b1、b2The addition amount of the flaxseed gum is selected. The molecular Brownian motion range becomes narrower, the molecular motion track is relatively stable, and 0.10 percent or 0.15 percent of flaxseed gum is added as the yogurt thickener, so that the coagulability of the yogurt is obviously enhanced, and the fluidity is obviously reduced.
2. MVI data result analysis:
as can be seen from fig. 8, the apparent viscosity of the yogurt gradually increased with increasing concentration of the added flaxseed gum. When the addition concentration of the linseed gum is 0.10% and 0.12%, the viscosity of the yoghourt is obviously higher than that of the yoghourt only added with the monascus pigment group and the pure yoghourt. Meanwhile, the pH value is reduced (to 4.6-4.45) in the process of making the yoghurt, so that the apparent viscosity of the flaxseed gum is slightly reduced, and the yoghurt added with the flaxseed gum has more delicate mouthfeel compared with the pure yoghurt.
3. EI data result analysis:
as shown in the figure 9, the elasticity of the yoghourt is gradually reduced along with the increase of the added concentration of the flaxseed gum, the elasticity of the yoghourt can be improved by adding the monascus pigment, the EI value of the yoghourt is higher than that of pure yoghourt, the change of the EI is greatly related to the structure of the yoghourt, and the increase of the EI indicates that the yoghourt can be promoted to form a more compact structure by adding 0.04 percent of the monascus pigment. Compared with pure yoghurt, the EI value of the yoghurt is increased by adding the flaxseed gum with different concentrations, but compared with the yoghurt only added with the monascus pigment group, the EI value of the yoghurt is slightly reduced by adding the flaxseed gum, the yoghurt is layered due to the flaxseed gum, the EI value is slightly influenced by the added flaxseed gum with the concentrations of 0.08 percent and 0.12 percent, the time for stabilizing the EI value is shortened, the structure of the yoghurt is improved, and the mouthfeel of the yoghurt is improved and enhanced.
Drawings
FIG. 1 is a process flow diagram of a set natural monascus pigment yogurt and preparation thereof
FIG. 2 shows sample a1(pure yogurt without monascus pigment/without flaxseed gum/without luo han guo extract) MSD map
FIG. 3 shows sample a2(adding 0.04% natural monascus pigment/0% flaxseed gum/0.08% fructus momordicae extract in yoghourt) MSD diagram
FIG. 4 shows sample b1(0.04% natural monascus pigment/0.08% flaxseed gum/0.08% momordica grosvenori extract is added in yoghourt) MSD diagram
FIG. 5 shows sample b2(0.04% natural monascus pigment/0.12% flaxseed gum/0.08% momordica grosvenori extract is added in yoghourt) MSD diagram
FIG. 6 shows sample d1(0.04% natural monascus pigment/0.10% flaxseed gum/0.08% momordica grosvenori extract is added in yoghourt) MSD diagram
FIG. 7 shows sample d2(0.04% natural monascus pigment/0.15% flaxseed gum/0.08% momordica grosvenori extract is added in yoghourt) MSD diagram
FIG. 8 is a MVI plot for all samples
FIG. 9 is an EI chart of all samples
Detailed Description
The invention will be further illustrated and described with reference to specific examples, but the scope of the invention is not limited thereto.
Example 1
The yogurt is prepared by inoculating a commercial compound yogurt starter according to the inoculation amount of 0.1% to 100mL of commercially available whole milk, 0.08% of fructus momordicae extract, 0.04% of monascus pigment and 0.12% of flaxseed gum, fermenting at 43 ℃ for 8.5 hours to prepare set monascus pigment yogurt, and preserving in a refrigerator for 16 hours.
The commercial compound yoghurt starter comprises streptococcus thermophilus and lactobacillus bulgaricus; the ratio of the streptococcus thermophilus to the lactobacillus bulgaricus is 1: 1, and the inoculation amount is 1%.
The preparation process of the set red yeast yogurt comprises the following steps:
(1) weighing various raw and auxiliary materials according to the proportion;
(2) subpackaging whole milk into 150mL triangular flasks according to 100mL per flask, adding 0.08% fructus Siraitiae Grosvenorii extract and the above flaxseed gum, stirring thoroughly to dissolve uniformly to obtain yogurt fermentation base material, sealing the triangular flasks with a bottle sealing film, and sterilizing in an autoclave at 75 deg.C for 15 min;
(3) cooling the yoghourt fermentation base material to 40-50 ℃, adding 0.04% of monascus pigment under an aseptic condition, inoculating 0.10% of compound yoghourt leavening agent, wherein the yoghourt leavening agent contains two bacterial types of streptococcus thermophilus and lactobacillus bulgaricus, continuously stirring after inoculation to uniformly distribute the pigment and the bacterial in a sterilized triangular flask, sealing with a bottle sealing film, and then covering with a preservative film;
(4) and (3) placing the sterilized triangular flask in a 43 ℃ constant-temperature water bath kettle, fermenting for 8.5h until the pH is 4.42, cooling the yogurt in the triangular flask to room temperature after the yogurt is in a solidified block shape, and then transferring the yogurt into a 4 ℃ refrigerator for refrigerating for 16h to obtain the solidified natural monascus pigment yogurt.
Example 2
The yogurt is prepared by inoculating a commercial compound yogurt starter according to the inoculation amount of 0.10% to 100mL of commercially available whole milk, 0.08% of fructus momordicae extract, 0.04% of monascus pigment and 0.10% of flaxseed gum, fermenting at 43 ℃ for 8.5 hours to prepare set natural monascus pigment yogurt, and storing in a refrigerator for 16 hours.
Wherein: the yogurt starter culture was the same as in example 1.
The preparation process of the set natural monascus pigment yoghourt is the same as that in the example 1.
Example 3
The yogurt is prepared by inoculating a commercial compound yogurt starter according to the inoculation amount of 0.10% to 100mL of commercially available whole milk, 0.08% of fructus momordicae extract, 0.06% of monascus pigment and 0.08% of flaxseed gum, fermenting at 43 ℃ for 8.5h to prepare set natural monascus pigment yogurt, and storing in a refrigerator for 16 h.
Wherein: the yogurt starter culture was the same as in example 1.
The preparation process of the set natural monascus pigment yoghourt is the same as that in the example 1.
Example 4
The yogurt is prepared by inoculating a commercial compound yogurt starter according to the inoculation amount of 0.10% to 100mL of commercially available whole milk, 0.06% of fructus momordicae extract, 0.06% of monascus pigment and 0.08% of flaxseed gum, fermenting at 43 ℃ for 8.5h to prepare set natural monascus pigment yogurt, and storing in a refrigerator for 16 h.
Wherein: the yogurt starter culture was the same as in example 1.
The preparation process of the set natural monascus pigment yoghourt is the same as that in the example 1.
Example 5
The yogurt is prepared by inoculating a commercial compound yogurt starter with a commercial 100mL of whole milk, 0.08% of fructus momordicae extract and 0.06% of monascus pigment according to the inoculation amount of 0.10%, fermenting at 43 ℃ for 8.5h to prepare set natural monascus pigment yogurt, and preserving in a refrigerator for 16 h.
Wherein: the yogurt starter culture was the same as in example 1.
The preparation process of the set natural monascus pigment yoghourt is the same as that in the example 1.
The foregoing is only a preferred embodiment of this invention and it should be noted that modifications may be made by those skilled in the art without departing from the principles of the invention and these modifications should also be considered as within the scope of the invention.
Claims (4)
1. A preparation process of set natural monascus pigment yoghourt is characterized by comprising the following steps: adding 0.08% of a commercially available food grade fructus momordicae extract, 0.04% of a commercially available food grade monascus pigment and commercially available food grade flaxseed gum (the addition amounts are 0%, 0.08%, 0.10%, 0.12% and 0.15% respectively) into commercially available 100mL of whole milk, inoculating a commercially available compound type yogurt starter according to the inoculation amount of 0.10%, fermenting at 42-43 ℃ for 8.5-9 h to obtain a set type natural monascus pigment yogurt, and preserving in a refrigerator for 12-24 h.
The method specifically comprises the following steps:
(1) weighing the raw materials and auxiliary materials according to the proportion
(2) Subpackaging whole milk into 150mL triangular flasks according to 100mL per flask, adding 0.08% fructus Siraitiae Grosvenorii extract and the above flaxseed gum, stirring thoroughly to dissolve uniformly to obtain yogurt fermentation base material, sealing the triangular flasks with a bottle sealing film, placing into an autoclave, setting at 75 deg.C for 15min, and sterilizing;
(3) cooling the yoghourt fermentation base material to 40-50 ℃, adding 0.04% of monascus pigment under an aseptic condition, inoculating 0.1% of compound yoghourt leavening agent, wherein the yoghourt leavening agent is a commercially available Angel yoghourt leavening agent and contains two bacterial types of streptococcus thermophilus and lactobacillus bulgaricus, continuously stirring after inoculation to uniformly distribute the pigment and the bacterial strains in a sterilized triangular flask, sealing with a bottle sealing film, and covering with a preservative film;
(4) and (3) placing the sterilized triangular flask in a constant-temperature water bath kettle at 42 ℃ for fermenting for 8.5-9 h until the pH is 4.4-4.6, cooling the yogurt in the triangular flask to room temperature after the yogurt is in a solidified block shape, and then transferring the yogurt into a refrigerator at 4 ℃ for refrigerating for 12-24 h to obtain the solidified natural monascus pigment yogurt.
2. The preparation process of the set natural monascus pigment yoghourt according to the patent claim 1 is characterized in that: adopts natural monascus pigment to form the yogurt with attractive red color and specific texture.
3. The preparation process of the set natural monascus pigment yoghourt according to the patent claim 1 is characterized in that: the fructus momordicae extract is used for replacing the cane sugar added in the traditional yoghourt preparation.
4. The preparation process of the set natural monascus pigment yoghourt according to the patent claim 1 is characterized in that: the stability of the yoghourt is improved by adding the flaxseed gum.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115005274A (en) * | 2022-06-17 | 2022-09-06 | 济南恒辉科济食品配料有限公司 | Milk cap yoghourt and preparation method thereof |
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