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CN-122004297-A - Embedded rose yogurt and preparation method thereof

CN122004297ACN 122004297 ACN122004297 ACN 122004297ACN-122004297-A

Abstract

The invention belongs to the technical field of dairy product processing and food biology, and discloses embedded rose yoghourt and a preparation method thereof. The method comprises the steps of carrying out ultrasonic auxiliary extraction on fresh edible rose petals under an acidic condition, filtering, adding a color fixative, concentrating under reduced pressure to obtain a rose concentrated stock solution, mixing the rose concentrated stock solution with a compound polysaccharide wall material solution composed of sodium alginate and low-ester pectin, then dripping the mixture into a crosslinking curing bath to obtain rose color-protecting pellets, standardizing fresh milk, adding sugar, sterilizing, inoculating and fermenting to obtain a yoghourt substrate, and then cold-blending the rose color-protecting pellets into the yoghourt substrate under a sterile condition, and carrying out filling, refrigerating and ripening to obtain the embedded rose yoghourt. The stability of the rose anthocyanin and the flavor components is improved, the migration of the pigment to the yoghurt base is reduced by the composite polysaccharide embedding and cold blending process after fermentation, the milky appearance of the yoghurt base is kept, and good rose flavor and good particle chewing feeling are given to the product.

Inventors

  • ZHAO CUNCHAO
  • SHENG JUN
  • TIAN YANG
  • ZHANG XI
  • YU LIHUI
  • YU ZHIJIN
  • LUO SHUNQI

Assignees

  • 云南农业大学
  • 牛西西乳业云南有限责任公司

Dates

Publication Date
20260512
Application Date
20260331

Claims (10)

  1. 1. The preparation method of the embedded rose yogurt is characterized by comprising the following steps of: S1, mixing rose petals and water according to a proportion of 1 (8-12) (g/mL), performing ultrasonic-assisted extraction under an acidic condition, filtering, adding a color fixative, and concentrating under reduced pressure to obtain a rose concentrated stock solution; The solid content of the rose concentrated stock solution is 10-20% in mass fraction; the acidic condition is that the pH of the extracting solution is 3.0-3.5, and the temperature is 30-40 ℃; S2, mixing the rose concentrated stock solution obtained in the step S1 with a polysaccharide wall material solution to obtain a core material solution, dripping the core material solution into a crosslinking curing bath to carry out curing crosslinking, and cleaning after curing to obtain rose color protection pellets for later use; the polysaccharide wall material solution is prepared by mixing sodium alginate and low-ester pectin and then adding the mixture into warm water; The crosslinking curing bath is a 1.5% -2.0% calcium chloride solution containing 0.1% citric acid, and the curing and crosslinking time is 30-45min; s3, adding white sugar after standardization of fresh milk, sterilizing, cooling, inoculating a starter for fermentation, demulsifying and cooling after fermentation to obtain a yoghurt substrate for later use; the starter comprises lactobacillus bulgaricus and streptococcus thermophilus, the fermentation inoculation temperature is 40-43 ℃, and the pH value at the fermentation end point is 4.5-4.6; And S4, blending the rose color-protecting pellets obtained in the step S2 into the yoghurt base obtained in the step S3 under the aseptic condition, uniformly stirring, and then filling, refrigerating and after-ripening to obtain the embedded rose yoghurt.
  2. 2. The method according to claim 1, wherein the mass ratio of sodium alginate to low-ester pectin in step S2 is 3:1-4:1.
  3. 3. The method according to claim 1, wherein the volume ratio of the concentrated stock solution of rose to the polysaccharide wall material solution in the step S2 is 1:3-1:5.
  4. 4. The preparation method according to claim 1, wherein the white sugar added in the step S3 is 5% -8% of the fresh milk.
  5. 5. The method according to claim 1, wherein the sterilization temperature in the step S3 is 90 to 95 ℃ and the sterilization time is 5 to 10min.
  6. 6. The method of claim 1, wherein the rose color pellets in step S4 are incorporated into a yogurt base at a temperature of 15-20 ℃.
  7. 7. The preparation method according to claim 1, wherein in the step S4, the addition amount of the rose color protection pellets is 5% -10% of the total mass of the yogurt.
  8. 8. The method according to claim 1, wherein the time of the ultrasonic-assisted extraction in step S1 is 20-40min.
  9. 9. The preparation method of claim 1, wherein the color fixative in the step S1 is phytic acid, and the adding amount is 0.03% -0.08% of the mass of the extracting solution.
  10. 10. An embedded rose yogurt, characterized in that the embedded rose yogurt is produced by the production method according to any one of claims 1 to 9.

Description

Embedded rose yogurt and preparation method thereof Technical Field The invention belongs to the technical field of dairy product processing and food biology, and particularly relates to embedded rose yoghourt and a preparation method thereof. Background The yoghourt is a fermented dairy product prepared by taking milk as a main raw material and fermenting by lactic acid bacteria, and is popular for a long time because of higher nutritional value, good flavor and easy digestion and absorption. With the development of functional dairy products and novel flavor dairy products, the application of natural flower raw materials in yoghurt is gradually increased. The edible rose, especially Yunnan edible rose variety, is rich in anthocyanin, polyphenol and volatile aromatic components, and has higher nutrition and sensory development value. The application of the rose in the yoghurt product is beneficial to improving the comprehensive color, aroma characteristics and functional attributes of the product. In the prior art, flower flavor fermented milk is mostly prepared by directly adding nectar paste, flower extract or essence into a fermented milk system, or after-ripening, homogenizing and further drying after fermentation is finished. However, the problems of migration and dyeing of rose pigment in a yoghurt system, easy degradation of anthocyanin during fermentation and storage, easy loss of fragrance during processing, lack of granule chewing feeling of products and the like are still difficult to solve in the prior art. In particular, for products that require maintaining the milky appearance of the yogurt base while achieving the visual effect of the mauve rose particles and the popping-bead mouthfeel experience, the prior art has not yet seen an effective solution. Therefore, a novel preparation method of flower-flavored fermented milk is needed to solve the problems, provide solid and reliable technical support for research and development of special functional dairy products, deep processing industrialization of flower agricultural products and innovation and upgrading of flavor in the dairy industry, and lay a technical foundation for expanding flower deep processing utilization ways and enriching fermented milk product types. Disclosure of Invention In order to solve or partially solve the problems in the related art, the application provides an embedded rose yoghourt and a preparation method thereof, which are used for solving the problems of poor color stability, low anthocyanin retention rate, easy aroma loss and insufficient taste level of products of the rose yoghourt in the prior art. The application provides a preparation method of embedded rose yoghourt, which comprises the following steps: S1, mixing rose petals and water according to a proportion of 1 (8-12) (g/mL), performing ultrasonic-assisted extraction under an acidic condition, filtering, adding a color fixative, and concentrating under reduced pressure to obtain a rose concentrated stock solution; The solid content of the rose concentrated stock solution is 10-20% in mass fraction; the acidic condition is that the pH of the extracting solution is 3.0-3.5, and the temperature is 30-40 ℃; S2, mixing the rose concentrated stock solution obtained in the step S1 with a polysaccharide wall material solution to obtain a core material solution, dripping the core material solution into a crosslinking curing bath to carry out curing crosslinking, and cleaning after curing to obtain rose color protection pellets for later use; the polysaccharide wall material solution is prepared by mixing sodium alginate and low-ester pectin and then adding the mixture into warm water; The crosslinking curing bath is a 1.5% -2.0% calcium chloride solution containing 0.1% citric acid, and the curing and crosslinking time is 30-45min; s3, adding white sugar after standardization of fresh milk, sterilizing, cooling, inoculating a starter for fermentation, demulsifying and cooling after fermentation to obtain a yoghurt substrate for later use; the starter comprises lactobacillus bulgaricus and streptococcus thermophilus, the fermentation inoculation temperature is 40-43 ℃, and the pH value at the fermentation end point is 4.5-4.6; And S4, blending the rose color-protecting pellets obtained in the step S2 into the yoghurt base obtained in the step S3 under the aseptic condition, uniformly stirring, and then filling, refrigerating and after-ripening to obtain the embedded rose yoghurt. Further, the mass ratio of the sodium alginate to the low-ester pectin in the step S2 is 3:1-4:1. Further, the volume ratio of the rose concentrated stock solution to the polysaccharide wall material solution in the step S2 is 1:3-1:5. Further, the addition amount of the white sugar in the step S3 is 5-8% of the mass of the fresh milk. Further, the sterilization temperature in the step S3 is 90-95 ℃ and the sterilization time is 5-10min. Further, the temperature of the rose color protec