Stabilizer for pasteurized yoghurt, pasteurized yoghurt and preparation method of pasteurized yoghurt

Abstract

The invention provides a stabilizer for pasteurized yoghurt, the pasteurized yoghurt and a preparation method of the pasteurized yoghurt. The stabilizer is prepared from the following raw materials inparts by weight: 30-40 parts of hydroxypropyl distarch phosphate, 15-25 parts of pectin, 4-7 parts of instant agar, 10-15 parts of gelatin, 20-30 parts of propylene glycol alginate and 10-20 parts ofsoybean polysaccharide. By means of a compounding technology, a plurality of suitable thickeners are selected for compounding, so that a synergistic effect can be achieved between raw materials, stability, thickness, smoothness and the like of the prepared yoghurt can also be obviously improved under the condition of lower consumption of the stabilizer, smoothness of the yoghurt can be increased,precipitation of whey in the yoghurt can be reduced, the change of total acidity of the yoghurt in the shelf life is obviously reduced, the shelf life of the yoghurt is prolonged, the state of the yoghurt in the shelf life of three months is unchanged, and the system is uniform and free of water bleeding.

Description

technical field [0001] The invention relates to the technical field of food additives, in particular to a stabilizer for pasteurized yogurt, pasteurized yogurt and a preparation method thereof. Background technique [0002] Yogurt is a fermented dairy product that is popular among people. Yogurt has high nutritional value. It not only has the characteristics of rich nutrition in milk, but also has the effect of promoting digestion and absorption and special health care. After milk is fermented by lactic acid bacteria, part of the protein is decomposed. Molecular peptides and amino acids are easier to digest, milk fat is also decomposed by fermentation, and the fatty acid formed is 2-6 times higher than that of raw milk; the lactic acid produced by the fermentation of lactose can not only make weak alkaline substances in the intestine It turns into weak acidity, inhibits the reproduction of intestinal spoilage bacteria, prevents protein fermentation, is beneficial to gastroin...

AI Technical Summary

Problems solved by technology

The existing ordinary yogurt needs to be refrigerated at 4-6°C, and the shelf life is generally about 20 days. The acidity of ordinary yogurt will continue to increase during storage, making the yogurt more sour. Higher temperature or longer time will make the yogurt grow. Harmful bacteria, yeast or bacillus, etc. will deteriorate, prone to whey precipitation, gel cracking, rough taste and other problems, affecting the taste and flavor of yogurt

At present, the method to improve the above-mentioned problems is generally to add stabilizers to ensure the quality of yogurt and the stability of the system. However, the existing yogurt with stabilizers has a high viscosity, with a viscosity higher than 3000mPa·s. Thick, seriously affecting the taste of yogurt for consumers

The yogurt with low viscosity has poor stability, and the quality of yogurt is difficult to guarantee. Therefore, making pasteurized yogurt with low viscosity, smooth taste and stable state is a technical problem to be solved at present.

In addition, in the existing yogurt preparation methods, the yogurt is generally fermented first, and then stabilizers, sweeteners and other raw materials are added, and the second addition is made. The process is more complicated and the labor cost is high.

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