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CN113796416A - Liquid for balancing product crispness and breakage resistance and freeze-dried yogurt containing liquid - Google Patents

Liquid for balancing product crispness and breakage resistance and freeze-dried yogurt containing liquid Download PDF

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Publication number
CN113796416A
CN113796416A CN202010556313.0A CN202010556313A CN113796416A CN 113796416 A CN113796416 A CN 113796416A CN 202010556313 A CN202010556313 A CN 202010556313A CN 113796416 A CN113796416 A CN 113796416A
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China
Prior art keywords
starch
liquid
product
balancing
freeze
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CN202010556313.0A
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Chinese (zh)
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CN113796416B (en
Inventor
温荣
李洪亮
李树森
吴秀英
王斌
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Inner Mongolia Mengniu Dairy Group Co Ltd
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Inner Mongolia Mengniu Dairy Group Co Ltd
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    • 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
    • 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
    • A23C1/00—Concentration, evaporation or drying
    • A23C1/06—Concentration by freezing out the water
    • A23C1/08—Freeze-drying
    • 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
    • A23C1/00—Concentration, evaporation or drying
    • A23C1/14—Concentration, evaporation or drying combined with other treatment
    • A23C1/16—Concentration, evaporation or drying combined with other treatment 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 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
    • A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
    • 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
    • A23C9/133—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 THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/18—Milk in dried and compressed or semi-solid form
    • 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
    • A23V2400/113—Acidophilus
    • 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
    • A23V2400/11—Lactobacillus
    • A23V2400/125—Casei
    • 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
    • A23V2400/143—Fermentum
    • 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
    • A23V2400/145—Gasseri
    • 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
    • A23V2400/147—Helveticus
    • 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
    • A23V2400/165—Paracasei
    • 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
    • A23V2400/175—Rhamnosus
    • 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
    • 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
    • A23V2400/51—Bifidobacterium
    • A23V2400/513—Adolescentes
    • 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
    • A23V2400/51—Bifidobacterium
    • A23V2400/515—Animalis
    • 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
    • A23V2400/51—Bifidobacterium
    • A23V2400/517—Bifidum
    • 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
    • A23V2400/51—Bifidobacterium
    • A23V2400/519—Breve
    • 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
    • A23V2400/51—Bifidobacterium
    • A23V2400/529—Infantis
    • 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
    • A23V2400/51—Bifidobacterium
    • A23V2400/531—Lactis
    • 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
    • A23V2400/51—Bifidobacterium
    • A23V2400/533—Longum

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Biophysics (AREA)
  • Dairy Products (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

The invention belongs to the technical field of dairy products, and particularly provides a liquid for balancing the crispness and the crumbliness of a product and a freeze-dried yoghourt containing the liquid, wherein the liquid for balancing the crispness and the crumbliness is prepared by mixing composite cereal powder including natural plant starch and natto powder with water and gelatinizing, and the liquid for balancing the crispness and the crumbliness of the product is added into other raw materials of the freeze-dried yoghourt, so that the relationship among the hardness, the crumbliness, the crispness and the sticky tooth feeling of the freeze-dried yoghourt can be balanced, the crispness, the sticky tooth feeling and the crumbliness of the freeze-dried yoghourt product are properly improved on the basis of moderate hardness, the mouth feel of the product is greatly improved, and the overall preference of the product is improved.

Description

Liquid for balancing product crispness and breakage resistance and freeze-dried yogurt containing liquid
Technical Field
The invention belongs to the technical field of dairy products, and particularly relates to a liquid for balancing the crispness and the shatter resistance of a product and freeze-dried yogurt containing the liquid.
Background
The dairy product is recognized as 'the closest perfect food' by the nutrition community, wherein the fermented milk prepared by the fermentation of microorganisms has more perfect nutritional value and health care function and is easier to be absorbed and utilized by human bodies. With the trend of upgrading consumption and snack formation of the yogurt, the yogurt is made into freeze-dried yogurt by adopting the technologies such as baking method, vacuum freeze drying or microwave vacuum drying, for example, yogurt dissolving beans, dried yogurt, yogurt strips, yogurt blocks, yogurt sticks, yogurt lumps, yogurt slices and the like, and the yogurt can lock the nutrition of fermented milk and fruits and is widely selected by consumers. The baking method, the vacuum freeze drying or the microwave vacuum drying technology are all used for removing moisture in materials, so that the finished product is crisp and porous in taste, fine and fragrant, and instantly melted in the mouth. In order to improve the condition that freeze-dried yoghurt products are easy to break in the transportation process, chemical additives such as pectin and gelatin are generally required to be added into the formula of the yoghurt dissolving beans.
For example, chinese patent document CN108094537A discloses a yogurt-dissolving bean suitable for infants, wherein each 100g of the raw material comprises the following components in parts by mass: 8-12g of cane sugar, 0-8g of cream, 0-3g of albumen powder, 0-0.15g of emulsifier, 0-0.25g of pectin, 0.5-2g of gelatin, 0.7-1.5g of starch, 300-900 μ g of vitamin A, 1-4 μ g of vitamin D, 10-50mg of taurine, 12-24mg of vitamin C and 100g of raw milk for the rest, however, the use of the emulsifier, the pectin, the gelatin and other chemical additives not only brings the worry to the safety of consumers, but also causes the problems of higher hardness, insufficient sticky feeling, poor crunchiness and poor mouthfeel of the yoghourt dissolving bean when the consumption is excessive, and if the consumption of the chemical additives is reduced, the hardness of the yoghourt dissolving bean is reduced to a certain extent, but the crushing resistance of the yoghourt dissolving bean is reduced, so that the yoghourt is easy to crush during transportation or carrying, in addition, the mouthfeel is fine and the uniformity is poor.
Therefore, how to improve the crumbling resistance and the taste while keeping the higher crispness of the freeze-dried yogurt is one of the problems to be solved in the development process of the freeze-dried yogurt at present.
Disclosure of Invention
Therefore, the invention aims to overcome the defect that the anti-crushing property and the mouthfeel cannot be improved while the higher crunchiness of the freeze-dried yogurt is maintained in the prior art, provide the liquid for balancing the crunchiness and the anti-crushing property of the product and the freeze-dried yogurt containing the liquid, and further provide the preparation method of the freeze-dried yogurt.
The invention provides a liquid for balancing the crispness and the shatter resistance of a product, which is prepared by mixing composite grain powder comprising natural plant starch and natto powder with water and gelatinizing.
Further, the ratio of the mass of the composite cereal flour to the mass of water is 10-40: 5-20.
Further, in the gelatinization treatment, the gelatinization temperature is 55-100 ℃ and the time is 30s-30 min.
Preferably, the gelatinization temperature is 85-95 deg.C, and time is 0.5-15 min.
Further, the natural plant starch is a mixture of oat flour and cassava starch in a mass ratio of 2-3: 2-3. The mass ratio of the natural plant starch to the natto powder is 4-6: 1-2.
Further, the natural plant starch is at least one of potato starch, wheat starch, rice starch, corn starch and sorghum starch.
Further, the potato starch is at least one of cassava starch, sweet potato starch, sweet potato starch, yam starch, arrowroot starch and taro starch.
Further, the wheat starch is at least one of wheat starch, barley starch, quinoa starch, oat flour and rye starch.
Further, the rice starch is at least one of glutinous rice starch, japonica rice starch and indica rice starch.
Further, the corn starch is white corn starch and/or yellow corn starch.
The step of grinding the liquid for balancing the crispness and the shatter resistance of the product is further included after the gelatinization treatment; the grinding is colloid grinding, and the rotation speed of the colloid grinding is 2200 and 2800 rpm.
Further, the composite cereal powder further comprises at least one of walnut powder, coix seed powder, red bean powder, sesame powder and chia seed powder.
The invention also provides freeze-dried yoghourt which comprises the liquid for balancing the crispness and the crushing resistance of the product.
The freeze-dried yoghurt of the present invention may be, but is not limited to, freeze-dried yoghurt, yoghurt bar, yoghurt block, yoghurt bar, yoghurt lump, yoghurt tablet.
Further, the mass percentage of the liquid for balancing the shortness and the shatter resistance of the product is 15-60 wt% based on the total mass of the raw materials; the balance of fermented milk.
Further, the mass percentage of the liquid for balancing the shortness and the shatter resistance of the product is 20-40 wt%, and the mass percentage of the liquid for balancing the shortness and the shatter resistance of the product is preferably 22.5-36 wt%.
Further, the fruit jam also comprises 5-15 wt% of a sweetener and/or 15-20 wt% of a milk base and/or 10-15 wt% of the fruit jam.
Further, the sweetener is at least one selected from white granulated sugar, sucrose, fructose, high fructose syrup, maltose syrup, maltodextrin, glucose syrup, lactose, honey, sugar alcohol, sodium cyclamate, aspartame, sucralose, acesulfame potassium and neotame.
Further, the milk base is selected from at least one of whole milk powder, skim milk powder, whey protein powder, condensed milk and raw milk;
the jam is at least one selected from strawberry jam, cranberry jam, mango jam, grape jam, orange jam, pineapple jam, peach jam and apple jam. Fruit puree can also be used to replace jam and added into the raw material of freeze-dried yoghurt.
Further, 0.1-1 wt% of probiotics is also included.
Preferably, the probiotic bacteria are selected from at least one of streptococcus thermophilus, bifidobacterium and lactobacillus.
Further, the lactobacillus is selected from one or more of lactobacillus bulgaricus, lactobacillus paracasei, lactobacillus acidophilus, lactobacillus rhamnosus, lactobacillus fermentum, lactobacillus helveticus, lactobacillus gasseri, lactobacillus bulgaricus and lactobacillus casei; the Bifidobacterium is selected from at least one of Bifidobacterium animalis, Bifidobacterium lactis, Bifidobacterium longum, Bifidobacterium breve, Bifidobacterium bifidum, Bifidobacterium infantis and Bifidobacterium adolescentis.
The invention also provides a preparation method of the freeze-dried yoghourt, which comprises the following steps:
and mixing the fermented milk with the liquid for balancing the crispness and the crushing resistance of the product to obtain a mixture, and carrying out quick-freezing molding and drying on the mixture to obtain the freeze-dried yogurt.
Further, the method also comprises the step of shearing and/or homogenizing the mixture before quick-freezing and forming.
Further, the method also comprises the step of adding probiotics, sweeteners, milk base materials and/or jam into the mixture for mixing before quick-freezing and forming.
Preferably, in the shearing treatment, the shearing rate is 10-20rpm and the time is 5-20 min.
Further, in the homogenization treatment, the homogenization pressure is 15-20 MPa.
Preferably, in the quick-freezing forming process, the quick-freezing temperature is-20 to-30 ℃, and the time is more than or equal to 2.5 hours; more preferably, the time is 3-8 h.
Further, in the process of freeze vacuum drying, the degree of vacuum pumping is less than-30 bar, the temperature is increased from-20 to 70 ℃ to 70-90 ℃ within 1-2 h, the temperature is kept for 8-10h, then the temperature is reduced to 30-40 ℃ within 0.5-2h, and the temperature is kept for 3-5 h. More preferably, the degree of vacuum is between-10 and-25 bar.
Compared with the prior art, the invention has the following beneficial effects:
(1) the liquid for balancing the crispness and the crushing resistance of the product is prepared by mixing the composite cereal powder comprising the natural plant starch and the natto powder with water and pasting.
In the aspect of crushing resistance, the crushing rate of the freeze-dried yogurt containing the liquid is obviously reduced in a crushing resistance experiment, and the integrity is obviously improved, so that the liquid for balancing the crispness and the crushing resistance of the product provided by the invention can obviously improve the crushing resistance of the freeze-dried yogurt and solve the problem that the freeze-dried yogurt is easy to crush in the transportation process; in the aspect of crispness, the total number of peaks of a stress-strain curve of the freeze-dried yogurt is obviously increased by the liquid, which indicates that the crispness of the product is obviously improved.
(2) According to the liquid for balancing the product crispness and the crushing resistance, the crispness of the product can be further improved, the product crushing rate can be reduced, the hardness can be adjusted to be more moderate and the crushing resistance can be improved by preferably selecting the natural plant starch and the natto powder with the mass ratio of 4-6:1-2 or adopting the mixture of the oat powder and the cassava starch as the natural plant starch, so that the maximum hardness of the yogurt dissolving bean is 2485-3801g, and the total peak number of the stress-strain curve is 98.6-121.00; the preference of people to the hardness, the tooth-sticking feeling and the crispness of the product is remarkably improved, and the overall preference of the product is improved. Researches find that the preference of people for yoghourt to dissolve beans is reduced when the crispness is too high, and the selection of oat flour, tapioca starch and natto powder for mixing and pasting to obtain liquid can be helpful for obtaining the yoghourt dissolve beans with the optimal crispness and the optimal hardness, particularly the selection of the oat flour, tapioca starch and natto powder with the mass ratio of 2:3: 1.
(3) The inventor researches and discovers that the temperature of gelatinization treatment is controlled to be 55-95 ℃, and the time is 30s-30 min; the relationship between hardness and crushing resistance can be balanced more effectively, so that the crisp property of the freeze-dried yoghourt can be further improved, the product crushing rate is reduced, the crushing resistance is improved, the preference of people on the hardness, tooth-sticking feeling and crisp property of the product is improved, and the overall preference of the product is improved; furthermore, researches find that when the gelatinization temperature is low and the gelatinization time is prolonged, the crispness of the yogurt dissolved beans is too high, the hardness is too low, and the preference of people is reduced, and the invention can be beneficial to obtaining the yogurt dissolved beans with the optimal crispness and the optimal hardness by controlling the gelatinization temperature to be 85-95 ℃ and the gelatinization time to be 0.5-15 min.
(4) According to the liquid for balancing the crispness and the shatter resistance of the product, the chemical emulsifier adopted in the prior art is replaced by the natural plant starch and the natto powder, so that the nutritional ingredients of the freeze-dried yogurt can be increased, and at least one of the walnut powder, the coix seed powder, the red bean powder, the sesame powder and the chia seed powder can be added, so that the nutritional ingredients of the freeze-dried yogurt are further increased, and the problem of single nutritional ingredient of the product is solved.
(5) The freeze-dried yoghourt provided by the invention can present natural and good flavor and smell without adding essence to adjust the flavor, and researches show that the nutrition flavor and the taste are poor after the essence is added.
(6) The freeze-dried yoghourt provided by the invention is added with the liquid which balances the crispness and the crushing resistance of the product, the crushing resistance of the freeze-dried yoghourt is obviously improved and the crispness of the freeze-dried yoghourt is also properly improved on the basis of proper hardness, the crushing rate of the freeze-dried yoghourt containing the liquid in a crushing resistance experiment is obviously reduced, the integrity is obviously improved, the liquid for balancing the crispness and the crushing resistance of the freeze-dried yoghourt can obviously improve the crushing resistance of the freeze-dried yoghourt and improve the problem that the freeze-dried yoghourt is easy to crush in the transportation process, and the total peak number of the freeze-dried yoghourt containing the liquid is obviously improved in a compression experiment, which shows that the crispness of the product is obviously improved, in addition, the liquid also obviously improves the preference of people for the tooth-sticking feeling, the crispness and the hardness of the freeze-dried product, greatly improves the taste of the product and improves the overall preference of the product; furthermore, the mass percentage of the liquid for balancing the crispness and the shatter resistance of the product is 15-60 wt%, especially 20-40%, and the prepared yoghurt soluble bean has lower breakage rate, more excellent hardness and crispness.
(7) According to the preparation method of the freeze-dried yoghourt, the compound five-cereal powder is dissolved by water and then added into the fermented milk, and the processes of quick-freezing forming and freeze vacuum drying are combined, so that the preparation method is simple and convenient to operate, the prepared freeze-dried yoghourt is moderate in hardness, good in tooth-sticking feeling and crisp feeling, popular with people, low in breakage resistance and capable of keeping the integrity of the product to the maximum extent; the high-speed shearing and stirring are further combined for mixing, and then homogenization is carried out, so that the instant property of the product can be improved, and the fine and uniform taste is provided.
Detailed Description
The technical solutions of the present invention are described clearly and completely below, and it is obvious that the described embodiments are some, not all embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The examples do not show the specific experimental steps or conditions, and can be performed according to the conventional experimental steps described in the literature in the field. The reagents or instruments used are not indicated by manufacturers, and are all conventional reagent products which can be obtained commercially.
Example 1
The embodiment provides a liquid for balancing the shortness and the crushing resistance of a product and a preparation method thereof, and the raw materials comprise the following components: oat flour 7.5kg, tapioca starch 5kg, natto powder 2.5kg and water 7.5 kg.
The preparation method of the liquid for balancing the shortness and the crushing resistance of the product comprises the following steps:
mixing oat flour, cassava starch and natto powder with water according to the formula ratio, gelatinizing, and grinding by a colloid mill to obtain the oat flour. Wherein the gelatinization temperature is 92 deg.C, and the time is 2 min; the rotational speed of the colloid mill was 2500 rpm.
The embodiment also provides the yoghourt dissolving bean and the preparation method thereof. The total mass of the yoghourt dissolving beans is 100kg, and the raw materials comprise 22.5kg of liquid which balances the crispness and the crushing resistance of the product and strawberry jam: 12kg of skimmed milk powder: 11kg of white granulated sugar: 10kg, whey protein powder: 6kg, Bifidobacterium animalis (probiotic): 0.1kg, and the balance of fermented milk.
The preparation method comprises the following steps:
after the physical and chemical properties and the microbial detection of the raw materials are qualified, mixing the raw materials according to the formula ratio to obtain premix, and sequentially carrying out high-speed shearing stirring, homogenizing, plate laying, quick-freezing molding and freeze vacuum drying treatment to obtain the yogurt dissolving bean.
Wherein, in the high-speed shearing and stirring, the shearing speed is 20rpm, and the time is 10 min. In the homogenizing process, the pressure is 18 MPa; in the quick-freezing and forming process, the temperature is-30 ℃ and the time is 5 hours; in the process of freeze vacuum drying, the degree of vacuum pumping is-10 bar, then the temperature is raised from 20 ℃ to 80 ℃ within 1.5h, the temperature is kept for 9h, then the temperature is reduced to 35 ℃ within 1h, the temperature is kept for 4 h, and a final product is obtained, wherein the moisture content of the final product is 6%.
Example 2
The embodiment provides a liquid for balancing the shortness and the crushing resistance of a product and a preparation method thereof, and the raw materials comprise the following components: 6.7kg of oat flour, 10kg of cassava starch, 3.3kg of natto powder and 10kg of water.
The preparation method of the liquid for balancing the shortness and the crushing resistance of the product comprises the following steps: mixing oat flour, cassava starch and natto powder with water according to the formula ratio, gelatinizing, and grinding by a colloid mill to obtain the oat flour. Wherein the gelatinization temperature is 92 deg.C, and the time is 2 min; the rotational speed of the colloid mill was 2500 rpm.
The embodiment also provides the yoghourt dissolving bean and the preparation method thereof. The total mass of the yoghourt dissolving beans is 100kg, and the raw materials comprise 30kg of liquid which balances the crispness and the crushing resistance of the product and strawberry jam: 12kg of skimmed milk powder: 11kg of white granulated sugar: 10kg, whey protein powder: 6kg, Bifidobacterium animalis (probiotic): 0.1kg, and the balance of fermented milk.
The preparation method comprises the following steps:
after the physicochemical and microbial detection of the raw materials are qualified, the raw materials with the formula amount are mixed to obtain premix, and the premix is subjected to high-speed shearing stirring, homogenization, plate laying, quick-freezing molding and freeze vacuum drying treatment in sequence to obtain the yogurt dissolving bean.
Wherein, in the high-speed shearing and stirring, the shearing speed is 20rpm, and the time is 10 min. In the homogenizing process, the pressure is 18 MPa; in the quick-freezing and forming process, the temperature is-30 ℃ and the time is 5 hours; in the process of freeze vacuum drying, the degree of vacuum pumping is-10 bar, then the temperature is raised from 20 ℃ to 80 ℃ within 1.5h, the temperature is kept for 9h, then the temperature is reduced to 35 ℃ within 1h, the temperature is kept for 4 h, and a final product is obtained, wherein the moisture content of the final product is 5%.
Example 3
The embodiment provides a liquid for balancing the shortness and the crushing resistance of a product and a preparation method thereof, and the raw materials comprise the following components: 8.33kg of oat flour, 8.33kg of cassava starch, 8.33kg of natto powder and 10kg of water.
The preparation method of the liquid for balancing the shortness and the crushing resistance of the product comprises the following steps:
mixing oat flour, cassava starch and natto powder with water according to the formula ratio, gelatinizing, and grinding by a colloid mill to obtain the oat flour. Wherein the gelatinization temperature is 92 deg.C, and the time is 2 min; the rotational speed of the colloid mill was 2500 rpm.
The embodiment also provides the yoghourt dissolving bean and the preparation method thereof. The total mass of the yoghourt dissolving beans is 100kg, and the raw materials comprise 34.99kg of liquid which balances the crispness and the crushing resistance of the product and strawberry jam: 12kg of skimmed milk powder: 11kg of white granulated sugar: 10kg, whey protein powder: 6kg, Bifidobacterium animalis (probiotic): 0.1kg, and the balance of fermented milk.
The preparation method comprises the following steps:
after the physicochemical and microbial detection of the raw materials are qualified, the raw materials with the formula amount are mixed to obtain premix, and the premix is subjected to high-speed shearing stirring, homogenization, plate laying, quick-freezing molding and freeze vacuum drying treatment in sequence to obtain the yogurt dissolving bean.
Wherein, in the high-speed shearing and stirring, the shearing speed is 20rpm, and the time is 10 min. In the homogenizing process, the pressure is 18 MPa; in the quick-freezing and forming process, the temperature is-30 ℃ and the time is 5 hours; in the process of freeze vacuum drying, the degree of vacuum pumping is-10 bar, then the temperature is raised from 20 ℃ to 80 ℃ within 1.5h, the temperature is kept for 9h, then the temperature is reduced to 35 ℃ within 1h, the temperature is kept for 4 h, and a final product is obtained, wherein the moisture content of the final product is 3%.
Example 4
The embodiment provides a liquid for balancing the shortness and the crushing resistance of a product and a preparation method thereof, and the raw materials comprise the following components: 6.7kg of oat flour, 10kg of cassava starch, 3.3kg of natto powder and 10kg of water.
The preparation method of the liquid for balancing the shortness and the crushing resistance of the product comprises the following steps: mixing oat flour, cassava starch and natto powder with water according to the formula ratio, gelatinizing, and grinding by a colloid mill to obtain the oat flour. Wherein the gelatinization temperature is 85 deg.C, and the time is 15 min; the rotational speed of the colloid mill was 2200 rpm.
The embodiment also provides the yoghourt dissolving bean and the preparation method thereof. The total mass of the yoghourt dissolving beans is 100kg, and the raw materials comprise 30kg of liquid which balances the crispness and the crushing resistance of the product and strawberry jam: 12kg of skimmed milk powder: 11kg of white granulated sugar: 10kg, whey protein powder: 6kg, Bifidobacterium animalis (probiotic): 0.1kg, and the balance of fermented milk.
The preparation method comprises the following steps:
after the physicochemical and microbial detection of the raw materials are qualified, the raw materials with the formula amount are mixed to obtain premix, and the premix is subjected to high-speed shearing stirring, homogenization, plate laying, quick-freezing molding and freeze vacuum drying treatment in sequence to obtain the yogurt dissolving bean.
Wherein, in the high-speed shearing and stirring, the shearing speed is 20rpm, and the time is 10 min. In the homogenizing process, the pressure is 18 MPa; in the quick-freezing and forming process, the temperature is-30 ℃ and the time is 5 hours; in the process of freeze vacuum drying, the degree of vacuum pumping is-10 bar, then the temperature is raised from 20 ℃ to 80 ℃ within 1.5h, the temperature is kept for 9h, then the temperature is reduced to 35 ℃ within 1h, the temperature is kept for 4 h, and a final product is obtained, wherein the moisture content of the final product is 5%.
Example 5
The embodiment provides a liquid for balancing the shortness and the crushing resistance of a product and a preparation method thereof, and the raw materials comprise the following components: 6.7kg of oat flour, 10kg of cassava starch, 3.3kg of natto powder and 10kg of water.
The preparation method of the liquid for balancing the shortness and the crushing resistance of the product comprises the following steps: mixing oat flour, cassava starch and natto powder with water according to the formula ratio, gelatinizing, and grinding by a colloid mill to obtain the oat flour. Wherein the gelatinization temperature is 95 deg.C, and the time is 0.5 min; the rotational speed of the colloid mill was 2500 rpm.
The embodiment also provides the yoghourt dissolving bean and the preparation method thereof. The total mass of the yoghourt dissolving beans is 100kg, and the raw materials comprise 30kg of liquid which balances the crispness and the crushing resistance of the product and strawberry jam: 12kg of skimmed milk powder: 11kg of white granulated sugar: 10kg, whey protein powder: 6kg, Bifidobacterium animalis (probiotic): 0.1kg, and the balance of fermented milk.
The preparation method comprises the following steps:
after the physicochemical and microbial detection of the raw materials are qualified, the raw materials with the formula amount are mixed to obtain premix, and the premix is subjected to high-speed shearing stirring, homogenization, plate laying, quick-freezing molding and freeze vacuum drying treatment in sequence to obtain the yogurt dissolving bean.
Wherein, in the high-speed shearing and stirring, the shearing speed is 20rpm, and the time is 10 min. In the homogenizing process, the pressure is 18 MPa; in the quick-freezing and forming process, the temperature is-30 ℃ and the time is 5 hours; in the process of freeze vacuum drying, the degree of vacuum pumping is-10 bar, then the temperature is raised from 20 ℃ to 80 ℃ within 1.5h, the temperature is kept for 9h, then the temperature is reduced to 35 ℃ within 1h, the temperature is kept for 4 h, and a final product is obtained, wherein the moisture content of the final product is 5%.
Example 6
The embodiment provides a liquid for balancing the shortness and the crushing resistance of a product and a preparation method thereof, and the raw materials comprise the following components: 3.4kg of oat flour, 5kg of cassava starch, 1.6kg of natto powder and 5kg of water.
The preparation method of the liquid for balancing the shortness and the crushing resistance of the product comprises the following steps: mixing oat flour, cassava starch and natto powder with water according to the formula ratio, gelatinizing, and grinding by a colloid mill to obtain the oat flour. Wherein the gelatinization temperature is 92 deg.C, and the time is 2 min; the rotational speed of the colloid mill was 2500 rpm.
The embodiment also provides the yoghourt dissolving bean and the preparation method thereof. The total mass of the yoghourt dissolving beans is 100kg, and the raw materials comprise 15kg of liquid which balances the crispness and the crushing resistance of the product and strawberry jam: 12kg of skimmed milk powder: 11kg of white granulated sugar: 10kg, whey protein powder: 6kg, Bifidobacterium animalis (probiotic): 0.1kg, and the balance of fermented milk.
The preparation method comprises the following steps:
after the physicochemical and microbial detection of the raw materials are qualified, the raw materials with the formula amount are mixed to obtain premix, and the premix is subjected to high-speed shearing stirring, homogenization, plate laying, quick-freezing molding and freeze vacuum drying treatment in sequence to obtain the yogurt dissolving bean.
Wherein, in the high-speed shearing and stirring, the shearing speed is 20rpm, and the time is 10 min. In the homogenizing process, the pressure is 18 MPa; in the quick-freezing and forming process, the temperature is-30 ℃ and the time is 5 hours; in the process of freeze vacuum drying, the degree of vacuum pumping is-10 bar, then the temperature is raised from 20 ℃ to 80 ℃ within 1.5h, the temperature is kept for 9h, then the temperature is reduced to 35 ℃ within 1h, the temperature is kept for 4 h, and a final product is obtained, wherein the moisture content of the final product is 5%.
Example 7
The embodiment provides a liquid for balancing the shortness and the crushing resistance of a product and a preparation method thereof, and the raw materials comprise the following components: 13.3kg of oat flour, 20kg of cassava starch, 6.7kg of natto powder and 20kg of water.
The preparation method of the liquid for balancing the shortness and the crushing resistance of the product comprises the following steps: mixing oat flour, cassava starch and natto powder with water according to the formula ratio, gelatinizing, and grinding by a colloid mill to obtain the oat flour. Wherein the gelatinization temperature is 92 deg.C, and the time is 2 min; the rotational speed of the colloid mill was 2500 rpm.
The embodiment also provides the yoghourt dissolving bean and the preparation method thereof. The total mass of the yoghourt dissolving beans is 100kg, and the raw materials comprise 60kg of liquid which balances the crispness and the crushing resistance of the product and strawberry jam: 12kg of skimmed milk powder: 11kg of white granulated sugar: 10kg, whey protein powder: 6kg, Bifidobacterium animalis (probiotic): 0.1kg, and the balance of fermented milk.
The preparation method comprises the following steps:
after the physicochemical and microbial detection of the raw materials are qualified, the raw materials with the formula amount are mixed to obtain premix, and the premix is subjected to high-speed shearing stirring, homogenization, plate laying, quick-freezing molding and freeze vacuum drying treatment in sequence to obtain the yogurt dissolving bean.
Wherein, in the high-speed shearing and stirring, the shearing speed is 20rpm, and the time is 10 min. In the homogenizing process, the pressure is 18 MPa; in the quick-freezing and forming process, the temperature is-30 ℃ and the time is 5 hours; in the process of freeze vacuum drying, the degree of vacuum pumping is-10 bar, then the temperature is raised from 20 ℃ to 80 ℃ within 1.5h, the temperature is kept for 9h, then the temperature is reduced to 35 ℃ within 1h, the temperature is kept for 4 h, and a final product is obtained, wherein the moisture content of the final product is 5%.
Example 8
The embodiment provides a liquid for balancing the shortness and the crushing resistance of a product and a preparation method thereof, and the raw materials comprise the following components: 6.7kg of oat flour, 10kg of cassava starch, 3.3kg of natto powder and 10kg of water.
The preparation method of the liquid for balancing the shortness and the crushing resistance of the product comprises the following steps: mixing oat flour, cassava starch and natto powder with water according to the formula ratio, gelatinizing, and grinding by a colloid mill to obtain the oat flour. Wherein the gelatinization temperature is 80 deg.C, and the time is 20 min; the rotational speed of the colloid mill was 2500 rpm.
The embodiment also provides the yoghourt dissolving bean and the preparation method thereof. The total mass of the yoghourt dissolving beans is 100kg, and the raw materials comprise 30kg of liquid which balances the crispness and the crushing resistance of the product and strawberry jam: 12kg of skimmed milk powder: 11kg of white granulated sugar: 10kg, whey protein powder: 6kg, Bifidobacterium animalis (probiotic): 0.1kg, and the balance of fermented milk.
The preparation method comprises the following steps:
after the physicochemical and microbial detection of the raw materials are qualified, the raw materials with the formula amount are mixed to obtain premix, and the premix is subjected to high-speed shearing stirring, homogenization, plate laying, quick-freezing molding and freeze vacuum drying treatment in sequence to obtain the yogurt dissolving bean.
Wherein, in the high-speed shearing and stirring, the shearing speed is 20rpm, and the time is 10 min. In the homogenizing process, the pressure is 18 MPa; in the quick-freezing and forming process, the temperature is-30 ℃ and the time is 5 hours; in the process of freeze vacuum drying, the degree of vacuum pumping is-10 bar, then the temperature is raised from 20 ℃ to 80 ℃ within 1.5h, the temperature is kept for 9h, then the temperature is reduced to 35 ℃ within 1h, the temperature is kept for 4 h, and a final product is obtained, wherein the moisture content of the final product is 5%.
Example 9
The embodiment provides a liquid for balancing the shortness and the crushing resistance of a product and a preparation method thereof, and the raw materials comprise the following components: 12.5kg of corn starch, 2.5kg of natto powder and 7.5kg of water.
The preparation method of the liquid for balancing the shortness and the crushing resistance of the product comprises the following steps:
mixing corn starch and natto powder with water, gelatinizing, and grinding with colloid mill. Wherein the gelatinization temperature is 55 deg.C, and the time is 30 min; the rotational speed of the colloid mill was 2500 rpm.
The embodiment also provides the yoghourt dissolving bean and the preparation method thereof. The total mass of the yoghourt dissolving beans is 100kg, and the raw materials comprise 22.5kg of liquid which balances the crispness and the crushing resistance of the product and strawberry jam: 12kg of skimmed milk powder: 11kg of white granulated sugar: 10kg, whey protein powder: 6kg, Bifidobacterium animalis (probiotic): 0.1kg, and the balance of fermented milk.
The preparation method comprises the following steps:
after the physicochemical and microbial detection of the raw materials are qualified, the raw materials with the formula amount are mixed to obtain premix, and the premix is subjected to high-speed shearing stirring, homogenization, plate laying, quick-freezing molding and freeze vacuum drying treatment in sequence to obtain the yogurt dissolving bean.
Wherein, in the high-speed shearing and stirring, the shearing speed is 20rpm, and the time is 10 min. In the homogenizing process, the pressure is 18 MPa; in the quick-freezing and forming process, the temperature is-30 ℃ and the time is 5 hours; in the process of freeze vacuum drying, the degree of vacuum pumping is-10 bar, then the temperature is raised from 20 ℃ to 80 ℃ within 1.5h, the temperature is kept for 9h, then the temperature is reduced to 35 ℃ within 1h, the temperature is kept for 4 h, and a final product is obtained, wherein the moisture content of the final product is 6%.
Example 10
The embodiment provides a liquid for balancing the shortness and the crushing resistance of a product and a preparation method thereof, and the raw materials comprise the following components: 12.5kg of oat flour, 2.5kg of natto powder and 7.5kg of water.
The preparation method of the liquid for balancing the shortness and the crushing resistance of the product comprises the following steps:
mixing oat flour and natto flour with water, gelatinizing, and grinding with colloid mill. Wherein the gelatinization temperature is 92 deg.C, and the time is 2 min; the rotational speed of the colloid mill was 2500 rpm.
The embodiment also provides the yoghourt dissolving bean and the preparation method thereof. The total mass of the yoghourt dissolving beans is 100kg, and the raw materials comprise 22.5kg of liquid which balances the crispness and the crushing resistance of the product and strawberry jam: 12kg of skimmed milk powder: 11kg of white granulated sugar: 10kg, whey protein powder: 6kg, Bifidobacterium animalis (probiotic): 0.1kg, and the balance of fermented milk.
The preparation method comprises the following steps:
after the physicochemical and microbial detection of the raw materials are qualified, the raw materials with the formula amount are mixed to obtain premix, and the premix is subjected to high-speed shearing stirring, homogenization, plate laying, quick-freezing molding and freeze vacuum drying treatment in sequence to obtain the yogurt dissolving bean.
Wherein, in the high-speed shearing and stirring, the shearing speed is 20rpm, and the time is 10 min. In the homogenizing process, the pressure is 18 MPa; in the quick-freezing and forming process, the temperature is-30 ℃ and the time is 5 hours; in the process of freeze vacuum drying, the degree of vacuum pumping is-10 bar, then the temperature is raised from 20 ℃ to 80 ℃ within 1.5h, the temperature is kept for 9h, then the temperature is reduced to 35 ℃ within 1h, the temperature is kept for 4 h, and a final product is obtained, wherein the moisture content of the final product is 6%.
Example 11
The embodiment provides a liquid for balancing the shortness and the crushing resistance of a product and a preparation method thereof, and the raw materials comprise the following components: oat flour 7.5kg, corn starch 2.5kg, tapioca starch 2.5kg, natto powder 2.5kg and water 7.5 kg.
The preparation method of the liquid for balancing the shortness and the crushing resistance of the product comprises the following steps:
mixing oat flour, corn starch, cassava starch and natto powder with water, gelatinizing, and grinding with a colloid mill. Wherein the gelatinization temperature is 92 deg.C, and the time is 2 min; the rotational speed of the colloid mill was 2500 rpm.
The embodiment also provides the yoghourt dissolving bean and the preparation method thereof. The total mass of the yoghourt dissolving beans is 100kg, and the raw materials comprise 22.5kg of liquid which balances the crispness and the crushing resistance of the product and strawberry jam: 12kg of skimmed milk powder: 11kg of white granulated sugar: 10kg, whey protein powder: 6kg, Bifidobacterium animalis (probiotic): 0.1kg, and the balance of fermented milk.
The preparation method comprises the following steps:
after the physicochemical and microbial detection of the raw materials are qualified, the raw materials with the formula amount are mixed to obtain premix, and the premix is subjected to high-speed shearing stirring, homogenization, plate laying, quick-freezing molding and freeze vacuum drying treatment in sequence to obtain the yogurt dissolving bean.
Wherein, in the high-speed shearing and stirring, the shearing speed is 20rpm, and the time is 10 min. In the homogenizing process, the pressure is 18 MPa; in the quick-freezing and forming process, the temperature is-30 ℃ and the time is 5 hours; in the process of freeze vacuum drying, the degree of vacuum pumping is-10 bar, then the temperature is raised from 20 ℃ to 80 ℃ within 1.5h, the temperature is kept for 9h, then the temperature is reduced to 35 ℃ within 1h, the temperature is kept for 4 h, and a final product is obtained, wherein the moisture content of the final product is 6%.
Example 12
The embodiment provides a liquid for balancing the shortness and the crushing resistance of a product and a preparation method thereof, and the raw materials comprise the following components: 6.7kg of oat flour, 10kg of cassava starch, 3.3kg of natto powder and 10kg of water.
The preparation method of the liquid for balancing the shortness and the crushing resistance of the product comprises the following steps: mixing oat flour, cassava starch and natto powder with water according to the formula ratio, and gelatinizing to obtain the oat flour. Wherein the gelatinization temperature is 92 deg.C, and the time is 2 min.
The embodiment also provides the yoghourt dissolving bean and the preparation method thereof. By taking the total mass of the yoghourt-dissolved beans as 100kg, the raw materials comprise 30kg of liquid for balancing the crispness and the crushing resistance of the product in the embodiment and blueberry jam: 15kg, whole milk powder: 10kg, whey protein powder: 6kg, sucrose: 5kg, lactobacillus fermentum (probiotic): 1kg, and the balance of fermented milk.
The preparation method comprises the following steps:
after the raw materials are qualified in physicochemical and microbial detection, taking the raw materials according to the formula ratio, mixing to obtain a premix, and sequentially carrying out spreading, quick-freezing and forming and freeze vacuum drying treatment to obtain the yogurt dissolving bean.
Wherein, in the quick-freezing forming process, the temperature is-20 ℃ and the time is 3 hours; in the process of freeze vacuum drying, the degree of vacuum pumping is-10 bar, then the temperature is increased from 25 ℃ to 90 ℃ within 1h, the temperature is kept for 8h, then the temperature is reduced to 30 ℃ within 2h, the temperature is kept for 5h, and the final product is obtained, wherein the moisture content of the final product is 3%.
Example 13
The embodiment provides a liquid for balancing the shortness and the crushing resistance of a product and a preparation method thereof, and the raw materials comprise the following components: 6.7kg of oat flour, 10kg of cassava starch, 3.3kg of natto powder and 10kg of water.
The preparation method of the liquid for balancing the shortness and the crushing resistance of the product comprises the following steps: mixing oat flour, cassava starch and natto powder with water according to the formula ratio, and gelatinizing to obtain the oat flour. Wherein the gelatinization temperature is 92 deg.C, and the time is 2 min.
The embodiment also provides the yoghourt dissolving bean and the preparation method thereof. The raw materials comprise 30kg of the liquid for balancing the crispness and the crushing resistance of the product in the embodiment, and the balance is fermented milk, wherein the total mass of the yogurt dissolved beans is 100 kg.
The preparation method comprises the following steps:
after the raw materials are qualified in physicochemical and microbial detection, taking the raw materials according to the formula ratio, mixing to obtain a premix, and sequentially carrying out spreading, quick-freezing and forming and freeze vacuum drying treatment to obtain the yogurt dissolving bean.
Wherein, in the quick-freezing forming process, the temperature is-30 ℃ and the time is 5 hours; in the process of freeze vacuum drying, the degree of vacuum pumping is-10 bar, then the temperature is raised from 20 ℃ to 80 ℃ within 1.5h, the temperature is kept for 9h, then the temperature is reduced to 35 ℃ within 1h, the temperature is kept for 4 h, and a final product is obtained, wherein the moisture content of the final product is 5%.
Comparative example 1
The embodiment also provides the yoghourt dissolving bean and the preparation method thereof. The raw materials comprise the following components: strawberry jam: 12kg of skimmed milk powder: 11kg of white granulated sugar: 10kg, whey protein powder: 6kg, hydroxypropyl distarch phosphate: 5kg, maltodextrin: 12kg, pectin: 1.5kg, gellan gum: 0.5kg, agar: 1.5kg, water: 10kg, bifidobacterium animalis (probiotic): 0.1kg, and the balance of fermented milk.
The preparation method comprises the following steps:
after the raw materials are qualified in physicochemical and microbial detection, taking hydroxypropyl distarch phosphate, maltodextrin, pectin, gellan gum and agar according to the formula amount, mixing with water, gelatinizing, and grinding by a colloid mill to obtain the premix. Mixing the fermented milk and the probiotics according to the formula amount, adding the rest raw materials and the premix, and sequentially carrying out high-speed shearing stirring, homogenizing, plate laying, quick-freezing molding and freeze vacuum drying treatment to obtain the yogurt dissolving bean.
Wherein the gelatinization temperature is 92 deg.C, and the time is 2 min; the rotating speed of the colloid mill is 2500 rpm; in the high-speed shear stirring, the shear rate was 20rpm and the time was 10 min. In the homogenizing process, the pressure is 18 MPa; in the quick-freezing and forming process, the temperature is-30 ℃ and the time is 5 hours; in the process of freeze vacuum drying, the degree of vacuum pumping is-10 bar, then the temperature is raised from 20 ℃ to 80 ℃ within 1.5h, the temperature is kept for 9h, then the temperature is reduced to 35 ℃ within 1h, the temperature is kept for 4 h, and a final product is obtained, wherein the moisture content of the final product is 6%.
Comparative example 2
The embodiment provides a liquid for balancing the shortness and the crushing resistance of a product and a preparation method thereof, and the raw materials comprise the following components: oat flour 7.5kg, tapioca starch 5kg, mung bean flour 2.5kg and water 7.5 kg.
The preparation method of the liquid for balancing the shortness and the crushing resistance of the product comprises the following steps:
mixing oat flour, tapioca starch and mung bean flour with water according to formula ratio, gelatinizing, and grinding with a colloid mill to obtain the final product. Wherein the gelatinization temperature is 92 deg.C, and the time is 2 min; the rotational speed of the colloid mill was 2500 rpm.
The embodiment also provides the yoghourt dissolving bean and the preparation method thereof. The total mass of the yoghourt dissolving beans is 100kg, and the raw materials comprise 22.5kg of liquid which balances the crispness and the crushing resistance of the product and strawberry jam: 12kg of skimmed milk powder: 11kg of white granulated sugar: 10kg, whey protein powder: 6kg, Bifidobacterium animalis (probiotic): 0.1kg, and the balance of fermented milk.
The preparation method comprises the following steps:
after the physicochemical and microbial detection of the raw materials are qualified, the raw materials with the formula amount are mixed to obtain premix, and the premix is subjected to high-speed shearing stirring, homogenization, plate laying, quick-freezing molding and freeze vacuum drying treatment in sequence to obtain the yogurt dissolving bean.
Wherein, in the high-speed shearing and stirring, the shearing speed is 20rpm, and the time is 10 min. In the homogenizing process, the pressure is 18 MPa; in the quick-freezing and forming process, the temperature is-30 ℃ and the time is 5 hours; in the process of freeze vacuum drying, the degree of vacuum pumping is-10 bar, then the temperature is raised from 20 ℃ to 80 ℃ within 1.5h, the temperature is kept for 9h, then the temperature is reduced to 35 ℃ within 1h, the temperature is kept for 4 h, and a final product is obtained, wherein the moisture content of the final product is 6%.
Comparative example 3
The embodiment provides a liquid for balancing the shortness and the crushing resistance of a product and a preparation method thereof, and the raw materials comprise the following components: 6.7kg of oat flour, 10kg of cassava starch, 3.3kg of natto powder and 10kg of water.
The preparation method of the liquid for balancing the shortness and the crushing resistance of the product comprises the following steps: mixing oat flour, cassava starch and natto powder with water according to the formula ratio, and grinding by a colloid mill to obtain the oat flour. Wherein the rotation speed of the colloid mill is 2500 rpm.
The embodiment also provides the yoghourt dissolving bean and the preparation method thereof. The total mass of the yoghourt dissolving beans is 100kg, and the raw materials comprise 30kg of liquid which balances the crispness and the crushing resistance of the product and strawberry jam: 12kg of skimmed milk powder: 11kg of white granulated sugar: 10kg, whey protein powder: 6kg, Bifidobacterium animalis (probiotic): 0.1kg, and the balance of fermented milk.
The preparation method comprises the following steps:
after the physicochemical and microbial detection of the raw materials are qualified, the raw materials with the formula amount are mixed to obtain premix, and the premix is subjected to high-speed shearing stirring, homogenization, plate laying, quick-freezing molding and freeze vacuum drying treatment in sequence to obtain the yogurt dissolving bean.
Wherein, in the high-speed shearing and stirring, the shearing speed is 20rpm, and the time is 10 min. In the homogenizing process, the pressure is 18 MPa; in the quick-freezing and forming process, the temperature is-30 ℃ and the time is 5 hours; in the process of freeze vacuum drying, the degree of vacuum pumping is-10 bar, then the temperature is raised from 20 ℃ to 80 ℃ within 1.5h, the temperature is kept for 9h, then the temperature is reduced to 35 ℃ within 1h, the temperature is kept for 4 h, and a final product is obtained, wherein the moisture content of the final product is 5%.
Experimental example 1 compression test
The yogurt melting beans were prepared according to the methods of the above-mentioned groups of examples and comparative examples, the same mold was used in the course of the spreading, the diameter of the bottom of the yogurt melting beans was 1.5cm, the height was 1.2cm, the yogurt melting beans were subjected to a compression test using a texture analyzer, and the following test parameters were set: selecting a cylindrical probe with the diameter of 50 mm, testing at the speed of 0.5 mm/s and with the depth of 5mm when the probe presses the sample, then testing each group of samples one by one under the probe, measuring a stress-strain relation curve to obtain the maximum hardness and the total peak number of the yogurt melting beans, repeating the steps for 3 times for each group of samples, and calculating the average value.
Table 1 hardness test results of yogurt capsules obtained in each of the examples and comparative examples
Item Maximum hardness (g) Total peak number (number)
Example 1 2485.06 121.00
Example 2 3607.13 106.50
Example 3 3800.54 98.60
Example 4 3200.69 120.80
Example 5 3007.26 128.30
Example 6 2200.65 154.40
Example 7 4200.94 83.50
Example 8 2779.33 135.60
Example 9 2045.37 160.31
Example 10 1929.89 164.23
Example 11 3326.63 114.24
Example 12 2867.30 92.00
Example 13 1701.28 173.20
Comparative example 1 6125.89 12.58
Comparative example 2 1469.32 186.00
Comparative example 3 5850.37 18.47
The maximum hardness refers to a stress peak value in a stress-strain relation curve obtained through a texture analyzer, namely the maximum pressure applied in the process of pressing down the probe, and represents the force required for deforming the sample to be measured. The peak number is the peak shape number in a stress-strain relation curve obtained by a texture analyzer, and the expression that the sample is like a swelling multilayer structure and is continuously disintegrated in the compression process, namely the crispness is reflected. A higher number of peaks indicates more pronounced crispiness. As can be seen from the table above, compared with comparative examples 1 and 3, the maximum hardness of the yogurt soluble beans prepared in examples 1-13 of the present invention is significantly reduced, the number of peaks is significantly increased, and the crispness is significantly improved.
Experimental example 2 sensory test
The sticky feeling, the hardness, the crispness and the overall preference degree of the yogurt dissolved beans of each group of examples and comparative examples are evaluated in a tasting mode, the full score of each index is 10 points, the higher the score of each index is, the better the indicating effect is, and the number of people is 350.
TABLE 2 sensory evaluation results Table
Item Sticky feeling Hardness of Short property Overall preference
Example 1 9.4 9.2 9.4 9.1
Example 2 9.8 9.7 9.8 9.5
Example 3 9.5 9.4 9 9.2
Example 4 9.3 9.6 9.1 9.3
Example 5 9.5 9.1 9.2 9
Example 6 9.5 9.35 9.4 8.9
Example 7 8.7 8.84 8.9 8.6
Example 8 8.9 9.2 9.1 9.1
Example 9 9.0 9.3 9.1 8.8
Example 10 9.1 9.4 9.0 8.9
Example 11 9.2 9.2 9.2 9.2
Example 12 8.6 8.6 8.4 7.8
Example 13 8.4 7.6 8.3 7.6
Comparative example 1 1.8 3.2 2 1.9
Comparative example 2 4.1 3.3 4.6 6.4
Comparative example 3 2.4 9.2 2.2 2.1
As can be seen from the above table, the yogurt capsules prepared in examples 1-13 of the present invention have a significantly better mouth-sticking, hardness, crunchiness and overall preference than comparative examples 1-3. In addition, compared with other embodiments, the embodiments 1 to 5 of the present invention significantly improve the scores in terms of tooth-sticking sensation, hardness, crunchiness and overall preference by further optimizing the formula and process parameters.
Compared with the examples 1 and 3, the example 2 has more improved sticky feeling, hardness, crunchiness and overall preference by further optimizing the proportion of the grain flour. Examples 1-11 further enhanced the tooth-stick feel, hardness, crunchiness and overall preference by further process optimization relative to examples 12-13.
Experimental example 3 shatter resistance test
The yogurt melting beans were prepared according to the methods of the above-mentioned groups of examples and comparative examples, and the same molds were used in the course of the spreading, to obtain yogurt melting beans having a bottom diameter of 1.5cm and a height of 1.2 cm. The maximum hardness deformation and compression energy of each group of yogurt melting beans are measured by a texture analyzer, a cylindrical probe with the diameter of 50 mm is selected, the measuring speed is 0.5 mm/s, the depth of the sample pressed by the probe is 5mm, the samples of each group are placed under the probe one by one, and the test is carried out, and each group of samples is repeated for 3 times. The compression energy is applied in the compression process and is used for reflecting the compressive strength of the sample, and the maximum hardness deformation is the descending distance of the probe at the deformation position.
Preparing the yogurt dissolved beans according to the methods of the above groups of examples and comparative examples, and measuring the breakage rate of the yogurt dissolved beans of each group, wherein the specific method comprises the following steps: filling 15g +/-2 g of yoghourt dissolving beans into a vacuum package, shaking for 5s on a magnetic separation mixer, collecting powder falling from the yoghourt dissolving beans, weighing and calculating the crushing rate; the breakage (%) — powder weight (g)/total weight of product before shaking (g) × 100%, was used for the reaction product integrity.
TABLE 3 examination of the crushing resistance of the yogurt capsules produced in the respective groups of examples and comparative examples
Figure BDA0002544420360000241
Figure BDA0002544420360000251
As can be seen from the table above, compared with comparative examples 1 to 3, examples 1 to 13 of the present invention, through further optimization of the formulation and process conditions, make the yogurt sol have moderate maximum hardness deformation and compression capacity, significantly reduce the breakage rate of the product, and improve the product integrity. Example 2 has a lower breakage rate by further optimizing the ratio of the cereal flour to the ratio of examples 1 and 3. Examples 1-11 have a lower breakage rate by further optimization of the process relative to examples 12-13.
It should be understood that the above examples are only for clarity of illustration and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications therefrom are within the scope of the invention.

Claims (13)

1. The liquid for balancing the crispness and the shatter resistance of the product is characterized in that the liquid for balancing the crispness and the shatter resistance of the product is prepared by mixing composite grain powder comprising natural plant starch and natto powder with water and pasting the mixture.
2. A liquid balancing product crispness and shatter resistance according to claim 1, characterized in that the ratio of the mass of the composite cereal flour to the mass of water is 10-40: 5-20.
3. A liquid for balancing product crunchiness and shatter resistance according to claim 1 or 2, wherein the gelatinization temperature in the gelatinization process is 55-95 ℃ and the time is 30s-30 min.
4. A liquid for balancing product crunchiness and breakage resistance as claimed in any one of claims 1-3, wherein the gelatinization temperature is 85-95 ℃ for 0.5-15 min.
5. A liquid for balancing product crunchiness and breakage resistance as claimed in any one of claims 1 to 4, wherein the mass ratio of the natural plant starch to the natto powder is 4-6: 1-2;
the natural plant starch is at least one of potato starch, wheat starch, rice starch, corn starch and sorghum starch; the potato starch is at least one of cassava starch, sweet potato starch, sweet potato starch, yam starch, arrowroot starch and burnt taro starch; the wheat starch is at least one of wheat starch, barley starch, quinoa starch, oat flour and rye starch; the rice starch is at least one of glutinous rice starch, japonica rice starch and long-shaped rice starch; the corn starch is white corn starch and/or yellow corn starch; the natural plant starch is prepared from the following raw materials in a mass ratio of 2-3:2-3 of a mixture of oat flour and tapioca starch.
6. A liquid balancing product crunchy and shatter resistance according to any of claims 1 to 5, further comprising the step of grinding the liquid after the gelatinisation treatment; the grinding is colloid grinding, and the rotation speed of the colloid grinding is 2200 and 2800 rpm.
7. A liquid balancing product crispness and shatter resistance according to any of claims 1 to 6, wherein the composite cereal flour further comprises at least one of walnut flour, coix seed flour, red bean flour, sesame flour and chia seed flour.
8. A freeze-dried yoghurt comprising a liquid according to any one of claims 1 to 7 for balancing the crunchiness and the shatter resistance of the product.
9. Freeze-dried yoghurt as claimed in claim 8, characterized in that the liquid balancing the crunchiness and the shatter resistance of the product is present in a mass percentage of 15 to 60% by weight, based on the total mass of the starting materials; the balance of fermented milk.
10. Lyophilized yoghurt as claimed in claim 9, characterized in that the mass percentage of the liquid balancing the crunchiness and the shatter resistance of the product is 20-40 wt%;
also comprises 5-15 wt% of sweetener; the sweetener is at least one selected from white granulated sugar, sucrose, fructose-glucose syrup, maltose syrup, maltodextrin, glucose syrup, lactose, honey, sugar alcohol, sodium cyclamate, aspartame, sucralose, acesulfame potassium and neotame;
also comprises 15-20 wt% of milk base material; the milk base material is selected from at least one of whole milk powder, skimmed milk powder, whey protein powder, condensed milk and raw milk;
also comprises 10-15 wt% of jam; the jam is at least one selected from strawberry jam, cranberry jam, mango jam, grape jam, orange jam, pineapple jam, peach jam and apple jam;
0.1-1 wt% of probiotics is also included; the probiotics are selected from at least one of streptococcus thermophilus, bifidobacterium and lactobacillus;
the lactobacillus is selected from one or more of lactobacillus bulgaricus, lactobacillus paracasei, lactobacillus acidophilus, lactobacillus rhamnosus, lactobacillus fermentum, lactobacillus helveticus, lactobacillus gasseri, lactobacillus bulgaricus and lactobacillus casei; the Bifidobacterium is selected from at least one of Bifidobacterium animalis, Bifidobacterium lactis, Bifidobacterium longum, Bifidobacterium breve, Bifidobacterium bifidum, Bifidobacterium infantis and Bifidobacterium adolescentis.
11. A preparation method of freeze-dried yogurt is characterized by comprising the following steps:
and mixing the fermented milk with the liquid for balancing the crispness and the crushing resistance of the product to obtain a mixture, and carrying out quick-freezing molding and drying on the mixture to obtain the freeze-dried yogurt.
12. The method of preparing freeze-dried yogurt according to claim 11,
before quick-freezing and forming, the method also comprises the step of shearing and/or homogenizing the mixture;
the method also comprises the step of adding probiotics, sweeteners, milk base materials and/or jam into the mixture for mixing before quick-freezing and forming.
13. The method of preparing lyophilized yogurt according to claim 12,
in the shearing treatment, the shearing rate is 10-20rpm, and the time is 5-20 min;
in the homogenizing treatment, the homogenizing pressure is 15-20 MPa;
in the quick-freezing forming process, the quick-freezing temperature is-20 to-30 ℃, and the time is more than or equal to 2.5 hours;
the drying is freezing vacuum drying, in the freezing vacuum drying process, the vacuum degree is less than-30 bar, the temperature is increased from-20-70 ℃ to 70-90 ℃ within 1-2 h, the temperature is kept for 8-10h, then the temperature is reduced to 30-40 ℃ within 0.5-2h, and the temperature is kept for 3-5 h.
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