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Caramel-flavor yoghourt with low content of advanced glycation end products and preparation method thereof

A technology of advanced glycosylation and end products, which is applied to milk preparations, bacteria used in food preparation, dairy products, etc., can solve problems affecting the taste of final products, and achieve delicate taste, high stability and excellent preparation process Effects in simple steps

Active Publication Date: 2020-06-05
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, most of the methods for reducing advanced glycation end products are by reducing the amount of sugar. product, but it will affect the taste of the final product, etc.

Method used

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  • Caramel-flavor yoghourt with low content of advanced glycation end products and preparation method thereof
  • Caramel-flavor yoghourt with low content of advanced glycation end products and preparation method thereof
  • Caramel-flavor yoghourt with low content of advanced glycation end products and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0060] A method for preparing charcoal-fired yoghurt with low content of advanced glycation end products, the operation steps are as follows:

[0061] (1) Add reducing sugar, protein powder and resveratrol into fresh milk, and fully stir (stirring speed is 800r / min, stirring time is 60s) to obtain mixed raw milk;

[0062] (2) Carry out browning and high-temperature sterilization treatment on the raw milk mixed in step (1), wherein browning conditions: keep at 98°C for 2.5 hours, stir for 30s every 30 minutes; sterilization conditions: sterilization temperature at 85°C, sterilize The time is 300s, and the fermentation raw material is obtained;

[0063] (3) Cool the fermentation raw materials in step (2) to 42°C at room temperature, and then add a compound starter at a fermentation temperature of 42°C and a fermentation time of 7 hours to obtain brown yoghurt;

[0064] (4) Place the brown yoghurt obtained in step (3) at 4° C. for 10 h, refrigerate, cook, and stir to break the e...

Embodiment 2

[0069] A method for preparing charcoal-fired yoghurt with low content of advanced glycation end products, the operation steps are as follows:

[0070] (1) Add reducing sugar, protein powder and resveratrol into fresh milk, and fully stir (stirring speed is 800r / min, stirring time is 60s) to obtain mixed raw milk;

[0071] (2) Carry out browning and high-temperature sterilization treatment on the raw milk mixed in step (1), wherein browning conditions: keep at 95°C for 3 hours, stir for 30s every 30 minutes; sterilization conditions: sterilization temperature at 95°C, sterilization time 200s, get the fermentation raw material;

[0072] (3) Cool the fermentation raw materials in step (2) to 40°C at room temperature; then add a compound starter, ferment at 40°C, and ferment for 8 hours to obtain brown yoghurt;

[0073] (4) Place the brown yoghurt obtained in step (3) at 4°C for 12 hours, refrigerate, cook, and then stir to break the emulsion (stirring speed is 250r / min, stirring...

Embodiment 3

[0078] A method for preparing charcoal-fired yoghurt with low content of advanced glycation end products, the operation steps are as follows:

[0079] (1) Add protein powder, reducing sugar and resveratrol into fresh milk, and fully stir (stirring speed is 800r / min, stirring time is 60s) to obtain mixed raw milk;

[0080] (2) Carry out browning and high-temperature sterilization treatment on the raw milk mixed in step (1), wherein browning conditions: keep at 96°C for 3 hours, stir for 30s every 30 minutes; sterilization conditions: sterilization temperature at 90°C, sterilization time 250s to obtain the fermentation raw material;

[0081](3) Cool the fermentation raw materials in step (2) to 41°C at room temperature; then add a compound starter, ferment at a temperature of 43°C, and ferment for 6 hours to obtain brown yoghurt;

[0082] (4) Place the brown yoghurt obtained in step (3) at 4° C. for 8 h, refrigerate, cook, and stir for demulsification (stirring speed: 250 r / min...

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Abstract

The invention discloses caramel-flavor yoghourt with low content of advanced glycation end products and a preparation method thereof, belonging to the technical field of dairy product processing. Thepreparation method comprises the following steps: (1) adding reducing sugar, protein powder and resveratrol into fresh milk, and carrying out full stirring to obtain raw milk; (2) carrying out browning and sterilization treatment on the raw milk to obtain a fermentation raw material; (3) cooling the fermentation raw material at room temperature, then adding a compound leavening agent, and carryingout fermenting to obtain brown yogurt; and (4) subjecting the brown yoghurt to refrigerating and after-ripening, and then to demulsifying and stirring to obtain the caramel-flavor yoghurt. Accordingto the caramel-flavor yoghourt disclosed by the invention, the original color and unique scorch aroma of conventional caramel-flavor yoghourt are kept, the generation of advanced glycation end products in the process of a Maillard reaction is greatly inhibited, the harm of the advanced glycation end products to human health is reduced, the safety of the caramel-flavor yoghourt is improved, and thedemands of consumers for natural healthy foods are met.

Description

technical field [0001] The invention relates to charcoal-fired yoghurt with low content of advanced glycation end products and a preparation method thereof, belonging to the technical field of dairy product processing. Background technique [0002] Charcoal yogurt is made by heating milk for several hours before adding probiotics to ferment it. During the heating process, a Maillard reaction occurs, the color of the milk is browned, and the flavor also changes, producing some caramel flavors and other unique flavors, which make the yogurt taste richer and richer. [0003] The Maillard reaction refers to a non-enzymatic browning reaction in which free amino acids and carbonyl compounds are condensed and polymerized to produce tan compounds, and at the same time produce flavor compounds, also known as "non-enzymatic browning reactions". The Maillard reaction plays a very important role in food processing because a series of complex molecules are produced during the Maillard r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/13A23C9/1307A23C9/1322A23V2400/125A23V2400/123A23V2400/113A23V2400/173A23V2400/175A23V2400/169A23V2400/249A23V2400/517
Inventor 于航仲启丽谢云飞姚卫蓉郭亚辉成玉梁
Owner JIANGNAN UNIV
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