CN101292684A - Method for preparing fermentation type yogurt powder - Google Patents
Method for preparing fermentation type yogurt powder Download PDFInfo
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- CN101292684A CN101292684A CNA2008101135458A CN200810113545A CN101292684A CN 101292684 A CN101292684 A CN 101292684A CN A2008101135458 A CNA2008101135458 A CN A2008101135458A CN 200810113545 A CN200810113545 A CN 200810113545A CN 101292684 A CN101292684 A CN 101292684A
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Abstract
The invention discloses a preparation method for fermentation type yogurt powder. The method is carried out according to the following steps: batching- emulsifying- homogenizing- sterilizing- inoculating and fermenting- stirring- cooling and after ripening- freeze-drying- packaging, which is mainly that fresh milk is added into skimmed milk to produce yogurt, freeze-drying protective agent is added into the yogurt and vacuum freeze-drying is carried out to obtain the yogurt powder. The method has simple technique and low cost and can guarantee the quality of the yogurt powder obtained and the fermentation yogurt powder is more convenient for storing and transporting and water temperature for the reconstitution of the yogurt powder is 35 to 40 DEG C, which ensures eating to be more convenient.
Description
Technical field
The present invention relates to a kind of technology of preparing of milk powder, relate in particular to a kind of preparation method of fermentation type yogurt powder.
Background technology
Sweet milk or milk powder recombined milk insert biodiasmin, and fermentation can make appetizing lactic acid bacteria yogurt at a certain temperature.Yogurt can not only provide various abundant vitamin, mineral matters and the protein that is easy to absorb, carbohydrate to people, and wherein contained biodiasmin can produce many health cares to human body.In addition, the calcium in the yogurt generates calcium lactate under the effect of lactic acid, be convenient to absorption of human body.Lactose is broken down into lactic acid, is the factor that sour milk has unique tart flavour and refrigerant sense, and the eater can not produce lactose intolerance yet.Have strong biodiasmin, can also suppress harmful bacteria growing in the human body, the cleaning human organ promotes gastrointestinal peristalsis and gastric secretion, reduces cholesterol level in the blood, and stomach trouble, constipation, diabetes, hepatopathy etc. are had certain result of treatment.Have effect antitumor, anti-aging and that promote longevity, biodiasmin is claimed to have " bacterium of longevity " again.
But the inventor finds, there is following problem at least in existing liquid lactic acid bacterium yogurt and preparation method thereof: existing liquid biodiasmin yogurt will be preserved under 2～6 ℃ cold storage environment, shelf-life is short, storage and transportation are all inconvenient, can not heat again, make old man, too little child and the patient that can not eat cold food to eat.
Owing to contain a large amount of active thalline in the fermentation yogurt, be difficult to processing with the mode of traditional mode of production milk powder, if adopt traditional powder injection process method processing, with yogurt and spray-drying after 120～160 ℃ hot-air mixes, the active thalline of majority can be killed.The working stock culture inoculation fermentation that streptococcus lactis after also having employing with adding screening and domestication in the fresh milk and Bacillus acidi lactici are made; concentrate postlyophilization through vacuum again and make sour milk powder; but there is not the cryoprotection measure during this vacuum freeze-drying; can make the lactic acid bacteria thalline present contraction, subside and the surface by heavy damage, can not guarantee that finished powder has the biodiasmin composition of capacity.
Summary of the invention
Embodiment of the present invention provides a kind of preparation method of fermentation type yogurt powder, is raw material by adopting sweet milk and skimmed milk powder, adopts the direct putting type lactobacillus-fermented to combine with freeze-dry process, obtains the good fermentation type yogurt powder of rehydration performance.
The objective of the invention is to be achieved through the following technical solutions:
Embodiment of the present invention provides a kind of preparation method of fermentation type yogurt powder, and this method comprises:
Get each raw material by weight: 70～90 parts of sweet milks, 0.1～0.2 part of 10～30 parts of freeze drying protectant of skimmed milk powder (F2);
Described sweet milk is purified degerming handle, the sweet milk after purifying is heated to 60～65 ℃, add the abundant mixed dissolution of described skimmed milk powder, obtain concentration and be 20%～38% mixed emulsion;
Mixed emulsion vacuumized under negative pressure state take off the processing of having a strong smell;
Homogeneous: mixed emulsion is carried out homogeneous handle, make fat globule diameter in the mixed emulsion behind the homogeneous below 1.0 microns;
Mixed emulsion behind the homogeneous is carried out sterilization processing;
Inoculate, ferment: the mixed emulsion after the sterilization was quickly cooled to 45 ℃ in 30～40 minutes after, drops into throw type leaven and directly inoculate in mixed emulsion, the use amount of throw type leaven is 10
10Cfu/T, fermentation temperature are controlled at 45～48 ℃, and the pH value is controlled at 4.0～4.5, and fermentation time is 5～6h, and when the pH of mixed emulsion value reaches 4.5～4.7, titratable acidity reaches 70 ° more than the T, mixed emulsion sticky the solidifying that become then stops fermentation;
The yogurt that ferments is cooled to 20 ℃～25 ℃ described freeze drying protectants of adding (F2) to stir;
Yogurt after stirring is carried out cold storage after-ripening to be handled;
Vacuum freeze drying: the yogurt after after-ripening handled in 30～40min fast cooling to-45～-50 ℃, keep 2h, to freeze good yogurt under vacuum state, divide two sections dryings, first section lyophilization auxiliary thermal source temperature is 38 ℃, keeps 5～6h, second section parsing-desiccation, 18 ℃ of auxiliary heat liquid temps keep 6～8h, promptly obtain water content at 1～4% dry fermentation yogurt powder.
The acidity of described sweet milk is at 18 ° below the T, assorted bacterium number≤500,000/milliliter, total solids content 〉=11%.
Describedly described sweet milk is purified degerming handle and specifically to comprise: adopt the centrifugation purified treatment, remove the contained impurity in former Ruzhong, body cell and most of bacterium, degerming rate 90%.
Described mixed emulsion is specifically comprised vacuumizing under the negative pressure state that taking off has a strong smell and handle: to the negative pressure state of-0.09Mpa, vacuumize air and the smell of mutton sloughed in the mixed emulsion at-0.07Mpa, make the concentration of mixed emulsion improve 2～3%.
In the described homogenizing step mixed emulsion being carried out the homogeneous processing specifically comprises: 60～65 ℃ of temperature, under the state of pressure 20～25Mpa mixed emulsion is carried out homogeneous and handle.
Describedly mixed emulsion behind the homogeneous is carried out sterilization processing specifically comprise: carry out sterilization with 90～95 ℃ temperature, keep 5min.
Describedly the yogurt that ferments is cooled to 20 ℃～25 ℃ adds described freeze drying protectants (F2) and stir and specifically comprise: the temperature of the yogurt that ferments is reduced to 20 ℃～25 ℃ in 1h～1.5h; stir after adding 0.1～0.2 freeze drying protectant (F2), make that the particle diameter of gelinite reaches 0.01～0.04mm in the yogurt.
Yogurt after described will the stirring carries out cold storage after-ripening processing and specifically comprises: the cold storage 12h in 0～5 ℃ low temperature environment of the yogurt after will stirring carries out after-ripening.
The technical scheme that is provided by the invention described above embodiment as can be seen, embodiment of the present invention is by adopting sweet milk and skimmed milk powder as raw material, adopt the direct putting type lactobacillus-fermented to combine with freeze-dry process, and adding freeze-dried (F2) in the freeze-drying processing procedure, feasible content as casein and lactalbumin in the mixed emulsion of raw milk improves, the carrying out that helps lactic acid bacteria fermentation process, and limited separating out of whey, make mouthfeel and local flavor get a promotion, guaranteed to be prepared at last the quality of powder.This method is owing to make the quantitative combination matching of sweet milk and skimmed milk powder, and the concentration of the emulsion that makes has reached 20%～38%, needn't carry out concentration again, simplifies technology, reduces cost, and shortens flow process, can obtain higher economic benefit.Owing to adopt the direct putting type lactic acid bacteria fermenting agent, improve quality, reduced production cost, the yogurt powder steady quality, the homogeneous that make, local flavor and mouthfeel are good.Adding freeze drying protectant when freeze-drying is handled has guaranteed in cryodesiccated process; lactobacillus cell can not destroy because of the cell membrane permeability freezing, that dehydration causes; after adding protective agent; the lactic acid bacteria surface becomes, and thalline smooth, full, that be hurt is less, has guaranteed the effective lactic acid bacteria survival of Cheng Fenhou number.And freeze-dry process is dried to powder, makes the rehydration performance of finished powder very good, can recover institutional framework, outward appearance and the mouthfeel of yogurt after the rehydration fully.
The specific embodiment
Embodiment of the present invention is a kind of preparation method of fermentation type yogurt powder; can be used to prepare fermented type sheep yogurt powder or fermented type ox yogurt powder; this method is specifically undertaken by following step: batching-emulsification-homogeneous-sterilization-inoculation fermentation-stirring-cooling after-ripening-freeze-drying-packing; mainly be to make yogurt after sweet milk is added skimmed milk; again yogurt is added freeze drying protectant; through vacuum freeze drying; make yogurt powder; can more convenient storage and transportation; the water temperature that yogurt powder reconstitutes is 35～40 ℃, and is easily edible.
For ease of understanding, the invention will be further described below in conjunction with specific embodiment.
Embodiment one
Present embodiment provides a kind of preparation method of fermentation type yogurt powder, can be used to prepare fermented type sheep yogurt powder or fermented type ox yogurt powder, and concrete steps are as follows:
Composition of raw materials (by weight): 70～90 parts of sweet milks, 10～30 parts of skimmed milk powders, 0.1～0.2 part of freeze drying protectant (F2), wherein sweet milk, skimmed milk powder can be done raw material with ox, sheep sweet milk and ox, sheep skimmed milk powder respectively, can make ox, sheep fermentation type yogurt powder respectively;
Technological process:
Batching-emulsification-homogeneous-sterilization-inoculation fermentation-stirring-cooling after-ripening-freeze-drying-packing;
Manufacture the fermentation yogurt powder raw milk and skimmed milk powder are had relatively high expectations, the acidity of sweet milk requires at 18 ° below the T, and assorted bacterium number is not higher than 500,000/milliliter, and total solids content is low by 11%, must not contain antibiotic, must not contain anticorrisive agent, must not use garget milk; Skimmed milk powder also will adopt quality product, must not contain antibiotic and contain anticorrisive agent;
Sweet milk is removed the contained impurity in former Ruzhong, body cell and most of bacterium, degerming rate 90% through the centrifugation purified treatment.Sweet milk after purifying is injected material-compound tank, be heated to 60～65 ℃, add skimmed milk powder, fully mixed dissolution;
The skimmed milk powder of addition has following benefit: 1. add the content that skimmed milk can improve casein and lactalbumin, make the yogurt grumeleuse more stable, and can reduce whey and separate, improve the product structural state, promote lactic acid bacteria to produce acid, the breeding of casein and lactalbumin and lactic acid bacteria growth has much relations, content to cross lowly can to make sour milk produce a kind of acrid taste, easily have whey to separate out after sour milk solidifies; 2. the skimmed milk that adds capacity can improve the concentration of emulsion, and mixed emulsion concentration is 20%～38%, does not concentrate, and directly is lyophilized into powder.
Sweet milk and skimmed milk powder etc. dissolve in mixed cell, this unit is made up of the stator of a rotary body and a perforation, this powder slurry circulates around a jar, there is not the mixing of agglomerate breast to produce, guarantee that hybrid process obtains desirable mixed emulsion, a vacuum system is arranged in the blending tank at mixed cell top, in jar negative pressure be-0.07Mpa extremely-0.09Mpa, mixing can be by vacuumizing the air of sloughing effectively in the mixed emulsion in back or the mixed process, this helps carrying out long production process and the bonding of minimizing on hot surface, and can slough the smell of mutton in Ruzhong, also can make the concentration of emulsion improve about 2～3%;
Homogeneous: in homogenizer, at homogenizing temperature: 60-65 ℃, pressure: carry out homogeneous under the 20-25Mpa state, homogeneous can make emulsion fully mix, and helps improving the stability and the stickiness of fermentation back yogurt, makes newborn matter quality exquisiteness; After the remarkable refinement of fat globule in the emulsion, fat globule diameter major part is below 1.0 microns behind the homogeneous, and the fat globule ascent rate obviously slows down, can reduce fat aggregation, also can make its finished powder careful, extraordinary mouthfeel arranged, be easy to digest and assimilate after edible, improve edibility;
Sterilization: in temperature: 90～95 ℃, keep 5min to carry out sterilization, the purpose of sterilization is the assorted bacterium of killing in the emulsion, guarantee the normal growth breeding of lactic acid bacteria, there is inhibiting material in the former Ruzhong of passivation to zymophyte, make the whey-proteins denature in Ruzhong, can improve structural state, make the product of producing have best physical characteristic;
Inoculate, ferment: import the emulsion after the sterilization was cooled fast to 45 ℃ in 30～40 minutes after in the fermentation tank, use throw type leaven directly to inoculate.The use amount of throw type leaven is 10
10Cfu/T, fermentation temperature are controlled at 45～48 ℃, are the optimum growth temp of lactic acid bacteria at this moment.Can excite the activity of lactobacillus inoculation so to greatest extent, produce desirable acidified milk, fermentation time is that pH is controlled to be 4.0～4.5 about 5～6h.In the sweat, note observation, will take a sample to check in case of necessity, when the pH value reaches 4.5～4.7, titratable acidity reaches 70 ° more than the T acidified milk, when breast becomes sticky solidifying, can stop fermentation, and cooling at once, vibration also should be avoided during fermentation, in order to avoid influence structural state, keep temperature constant, guarantee fermentation time, prevent that acidity whey not enough or that yeast-bitten causes from separating out; Fermentation time is not enough or exceed, and also can cause cultured milk's each side differences such as mouthfeel, composition and outward appearance, thereby directly influence end product quality;
Stir: the yogurt that ferments is reduced the temperature to 20 ℃～25 ℃ in 1h～1.5h, in the injection agitator tank, stir freeze drying protectant (F2) back of adding 0.5～1.0%, with the gelinite fragmentation, make the particle diameter of gelinite reach 0.01～0.04mm, change hardness and the viscosity and the structural state of yogurt, be convenient to the processing of later process;
Cold storage after-ripening: the yogurt branch dish charging after will stirring, charging tray and vacuum freeze drying charging tray are general, and the cold storage of the freezer 12h that puts into 0～5 ℃ after the sabot carries out after-ripening, by the refrigeration after-ripening, can regulate the yogurt local flavor, makes the taste of yogurt Cheng Fenhou more plentiful;
Vacuum freeze drying: the yogurt charging tray of handling through after-ripening will be housed, it is indoor to push vacuum freeze drying, must be noted that handle with care and vibrate, otherwise the curdled milk structure of destroying protein can make whey separate out, fast cooling is to-45 to-50 ℃ in 30～40min, keep 2h, to freeze good material, to put into vacuum freeze-drying indoor, after vacuumizing, divides two stage dryings, the deglaciating that freezes in the product loses the preceding phase I drying that is, also cry the drying bu sublimation stage, second stage is freezed to ice for resolving the heated drying stage, not existed in this work-in-process, further dry to product, 38 ℃ of first section electric hot plate heating-up temperatures keep 5～6h, and second section electric plate temperature reduced to 18 ℃, keep 6～8h, obtain water content at 1～4% dry fermentation yogurt powder;
Nitrogen-filled packaging: adopt and automatically to fill nitrogen Packing of Dried Milk machine the above-mentioned biodiasmin milk powder for preparing is packed, obtain final products.
Embodiment two
Present embodiment provides a kind of preparation method of fermentation type yogurt powder, is feedstock production fermented type ox yogurt powder with fresh cow milk and skimmed milk powder mainly, and this method specifically comprises:
Get fresh cow milk 700kg, it is purified the degerming separating treatment, skimmed milk powder 300kg and freeze drying protectant (F2) 1kg is a raw material;
Fresh cow milk is injected material-compound tank be heated to 65 ℃, add the skimmed milk powder, make the abundant mixed dissolution emulsification of skimmed milk powder, unlatching is arranged on the vacuum equipment at batch can top, make the negative pressure in the batch can be-0.08Mpa, mixing the back emulsion concentration is 38%, removes the air in the feed liquid and sloughs smell of mutton, obtains concentration and be 40% emulsion;
Mixed emulsion is squeezed in the homogenizer, homogeneous, temperature: 60 ℃, pressure: 25Mpa;
Mixed emulsion is imported the plate type heat exchanger sterilization, and temperature is 95 ℃, and sterilizing time is 5min;
Import directly inoculation in the fermentation tank mixed emulsion after the sterilization was cooled fast to 45 ℃ in 30 minutes after, add the 50g throw type leaven, fermentation temperature is controlled at 45～48 ℃, and fermentation time is about 6h, and the pH value is controlled to be 4.0～4.5.In the sweat, note observation, take a sample to check,, when breast becomes sticky solidifying, can stop fermentation when the pH value reaches 4.5～4.7, titratable acidity reaches 70 ° more than the T to acidified milk, and cooling at once;
The yogurt that ferments is reduced the temperature to 22 ℃ in 1.5h, inject in the agitator tank and stir, add the freeze drying protectant (F2) of 1kg;
Cold storage after-ripening: the yogurt charging after will stirring divides dish, and charging tray is of a size of 600 * 400 * 28, and charge is 2.5kg, puts into freezer after the sabot, 3 ℃ of storehouse temperature, cold storage 12h after-ripening;
To the yogurt charging tray of handling through after-ripening be housed, it is indoor to push vacuum freeze drying, must be noted that handle with care to vibrate, otherwise can destroy the curdled milk structure of protein and whey is separated out, fast cooling keeps 2h to subzero-50 ℃ in 40min, and will freezing good material, to put into vacuum freeze-drying indoor, after vacuumizing, 38 ℃ of electric hot plate heating-up temperatures keep 6h, and electric plate temperature is reduced to 18 ℃, keep 7h, obtain water content and be 3% dry yogurt powder.
Nitrogen-filled packaging: adopt and automatically to fill nitrogen Packing of Dried Milk machine the above-mentioned biodiasmin milk powder for preparing is packed, promptly get and to go out final products.
Embodiment three
Present embodiment provides a kind of preparation method of fermentation type yogurt powder, is that raw material is produced fermented type sheep yogurt powder with bright sheep breast and degreasing sheep milk powder mainly, and this method specifically comprises:
Get bright sheep breast 800kg, it is purified the degerming separating treatment, degreasing sheep milk powder 200kg and freeze drying protectant (F2) 2kg are raw material;
Bright sheep breast is injected material-compound tank be heated to 63 ℃, add described degreasing sheep milk powder, make the abundant mixed dissolution emulsification of degreasing sheep milk powder, unlatching is arranged on the vacuum equipment at batch can top, make the negative pressure in the batch can be-0.08Mpa, the concentration of mixing the back mixed emulsion is 30%, removes the air in the feed liquid and sloughs smell of mutton, obtains concentration and be 32% emulsion;
Emulsion is squeezed in the homogenizer, homogeneous, temperature: 63 ℃, pressure: 23Mpa;
Emulsion is imported the plate type heat exchanger sterilization, and temperature is 95 ℃.Time is 5min;
Import directly inoculation in the fermentation tank after emulsion after the sterilization is cooled fast to 45 ℃, add the 50g throw type leaven, fermentation temperature is controlled at 45～48 ℃, and fermentation time is about 6h, the pH value of emulsion is controlled at 4.0～4.5, in the sweat, note observation, take a sample to check acidified milk, when the pH of acidified milk value reaches 4.5～4.7, titratable acidity reaches 70 ° more than the T, when breast becomes sticky solidifying, can stop fermentation, and cooling at once.
The yogurt that ferments is reduced the temperature to 25 ℃ in 1.5h, inject in the agitator tank and stir, add the freeze drying protectant (F2) of 2kg.
Cold storage after-ripening: the yogurt charging after will stirring divides dish, and charging tray is of a size of 600 * 400 * 28, and charge is 2.5kg, puts into freezer after the sabot, 5 ℃ of storehouse temperature, cold storage 12h after-ripening;
The yogurt charging tray of will be equipped with handling through after-ripening, it is indoor to push vacuum freeze drying, must be noted that handle with care to vibrate, otherwise has destroyed the curdled milk structure of protein and whey is separated out.Fast cooling keeps 2h to subzero-45 ℃ in 40min, and will freezing good material, to put into vacuum freeze-drying indoor, and after vacuumizing, 38 ℃ of electric hot plate heating-up temperatures keep 6h, and electric plate temperature is reduced to 18 ℃, keep 8h, obtains water content and be 4% dry yogurt powder.
Nitrogen-filled packaging: adopt and automatically fill nitrogen Packing of Dried Milk machine, promptly get final products to the above-mentioned biodiasmin milk powder for preparing is packed.
In sum; pass through in the embodiment of the invention sweet milk and the quantitative combination matching of skimmed milk powder; adopt direct putting type lactobacillus-fermented and desivac to cooperate and produce the leavening yogurt powder, and in freeze-drying process, add freeze drying protectant (F2), make this preparation method have following advantage:
(1) combination of sweet milk and skimmed milk powder, make as the content raising of casein and lactalbumin in the mixed emulsion of raw milk, help the carrying out of lactic acid bacteria fermentation process, and limited separating out of whey, make mouthfeel and local flavor get a promotion, make into the powder quality and be guaranteed;
(2) the quantitative combination matching of sweet milk and skimmed milk powder, the concentration of the emulsion that makes has reached 30%～38%, needn't carry out concentration again, has simplified technology, has reduced cost, shortens flow process, can obtain higher economic benefit;
(3) the direct putting type lactic acid bacteria fermenting agent is to process with the production technology of vacuum freeze drying to make, and viable count is up to 10
10-10
12More than the cfu/g, use amount be the traditional zymotic agent 1/1000～1/100 (traditional leavening need pass through actication of culture, mother culture, middle leavening, produce leavening etc. spreads cultivation step by step and could produce, and bacteria containing amount only is 10
7-10
8Cfu/g, the consumption of leavening are 2～4%); Adopt throw type leaven directly to inoculate, need not in the traditional zymotic method, need to prepare mother culture and middle leavening, make work simplification; Also there is not bacterial classification variation in throw type leaven, and tunning also contains a certain amount of flavor substance, vitamin, antibacterial material except that producing lactic acid, makes steady quality, the homogeneous of product, local flavor and mouthfeel might as well, improved quality, reduced production cost;
(4) add freeze drying protectant, guaranteed the effective lactic acid bacteria survival of Cheng Fenhou number, made in the freeze drying processing procedure that lactobacillus cell can not destroy because of the cell membrane permeability freezing, that dehydration causes, after adding protective agent, the lactic acid bacteria surface becomes, and thalline smooth, full, that be hurt is less;
(5) because yogurt powder is to be dried to powder with freeze-dry process, the rehydration performance of finished powder is very good, can recover institutional framework, outward appearance and the mouthfeel of yogurt after the rehydration fully.
The above; only be the preferable specific embodiment of the present invention; but the succession because of each embodiment does not cause any restriction to the present invention; protection scope of the present invention also is not limited thereto; anyly be familiar with those skilled in the art in the technical scope that the present invention discloses; the variation that can expect easily or replacement all should be encompassed within protection scope of the present invention.Therefore, protection scope of the present invention should be as the criterion with the protection domain of claim.
Claims (8)
1, a kind of preparation method of fermentation type yogurt powder is characterized in that, this method comprises:
Get each raw material by weight: 70～90 parts of sweet milks, 0.1～0.2 part of 10～30 parts of freeze drying protectant of skimmed milk powder (F2);
Described sweet milk is purified degerming handle, the sweet milk after purifying is heated to 60～65 ℃, add the abundant mixed dissolution of described skimmed milk powder, obtain concentration and be 20%～38% mixed emulsion;
Mixed emulsion vacuumized under negative pressure state take off the processing of having a strong smell;
Homogeneous: mixed emulsion is carried out homogeneous handle, make fat globule diameter in the mixed emulsion behind the homogeneous below 1.0 microns;
Mixed emulsion behind the homogeneous is carried out sterilization processing;
Inoculate, ferment: the mixed emulsion after the sterilization was quickly cooled to 45 ℃ in 30～40 minutes after, drops into throw type leaven and directly inoculate in mixed emulsion, the use amount of throw type leaven is 10
10Cfu/T, fermentation temperature are controlled at 45～48 ℃, and the pH value is controlled at 4.0～4.5, and fermentation time is 5～6h, and when the pH of mixed emulsion value reaches 4.5～4.7, titratable acidity reaches 70 ° more than the T, mixed emulsion sticky the solidifying that become then stops fermentation;
The yogurt that ferments is cooled to 20 ℃～25 ℃ described freeze drying protectants of adding (F2) to stir;
Yogurt after stirring is carried out cold storage after-ripening to be handled;
Vacuum freeze drying: the yogurt after after-ripening handled in 30～40min fast cooling to-45～-50 ℃, keep 2h, to freeze good yogurt under vacuum state, divide two sections dryings, first section lyophilization auxiliary thermal source temperature is 38 ℃, keeps 5～6h, second section parsing-desiccation, 18 ℃ of auxiliary heat liquid temps keep 6～8h, promptly obtain water content at 1～4% dry fermentation yogurt powder.
2, method according to claim 1 is characterized in that, the acidity of described sweet milk is at 18 ° below the T, assorted bacterium number≤500,000/milliliter, total solids content 〉=11%.
3, method according to claim 1 is characterized in that, describedly described sweet milk is purified degerming handles and specifically to comprise: adopt the centrifugation purified treatment, remove the contained impurity in former Ruzhong, body cell and most of bacterium, degerming rate 90%.
4, method according to claim 1, it is characterized in that, described mixed emulsion is specifically comprised vacuumizing under the negative pressure state that taking off has a strong smell and handle: at-0.07Mpa to the negative pressure state of-0.09Mpa, vacuumize air and the smell of mutton sloughed in the mixed emulsion, make the concentration of mixed emulsion improve 2～3%.
5, method according to claim 1 is characterized in that, in the described homogenizing step mixed emulsion is carried out the homogeneous processing and specifically comprises: 60～65 ℃ of temperature, under the state of pressure 20～25Mpa mixed emulsion is carried out homogeneous and handle.
6, method according to claim 1 is characterized in that, describedly mixed emulsion behind the homogeneous is carried out sterilization processing specifically comprises: carry out sterilization with 90～95 ℃ temperature, keep 5min.
7, method according to claim 1; it is characterized in that; describedly the yogurt that ferments is cooled to 20 ℃～25 ℃ adds described freeze drying protectants (F2) and stir and specifically comprise: the temperature of the yogurt that ferments is reduced to 20 ℃～25 ℃ in 1h～1.5h; stir after adding 0.1～0.2 freeze drying protectant (F2), make that the particle diameter of gelinite reaches 0.01～0.04mm in the yogurt.
8, method according to claim 1 is characterized in that, the yogurt after described will the stirring carries out cold storage after-ripening processing and specifically comprises: the cold storage 12h in 0～5 ℃ low temperature environment of the yogurt after will stirring carries out after-ripening.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105309616A (en) * | 2015-12-11 | 2016-02-10 | 西华大学 | Horseradish yoghurt powder and preparation method thereof |
| CN113729081A (en) * | 2020-05-28 | 2021-12-03 | 内蒙古伊澌格生物科技有限公司 | Yogurt powder and preparation method thereof |
| CN113973917A (en) * | 2021-09-24 | 2022-01-28 | 中国农业大学 | Donkey milk product and preparation method and application thereof |
| CN116182513A (en) * | 2021-11-26 | 2023-05-30 | 内蒙古伊利实业集团股份有限公司 | Freeze-drying method for liquid article |
-
2008
- 2008-05-29 CN CNA2008101135458A patent/CN101292684A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105309616A (en) * | 2015-12-11 | 2016-02-10 | 西华大学 | Horseradish yoghurt powder and preparation method thereof |
| CN113729081A (en) * | 2020-05-28 | 2021-12-03 | 内蒙古伊澌格生物科技有限公司 | Yogurt powder and preparation method thereof |
| CN113973917A (en) * | 2021-09-24 | 2022-01-28 | 中国农业大学 | Donkey milk product and preparation method and application thereof |
| CN116182513A (en) * | 2021-11-26 | 2023-05-30 | 内蒙古伊利实业集团股份有限公司 | Freeze-drying method for liquid article |
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