CN101554187A - Stomach nourishing yoghurt and preparation method thereof - Google Patents
Stomach nourishing yoghurt and preparation method thereof Download PDFInfo
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- CN101554187A CN101554187A CNA200910143370XA CN200910143370A CN101554187A CN 101554187 A CN101554187 A CN 101554187A CN A200910143370X A CNA200910143370X A CN A200910143370XA CN 200910143370 A CN200910143370 A CN 200910143370A CN 101554187 A CN101554187 A CN 101554187A
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Abstract
The invention relates to a stomach nourishing yoghurt and a preparation method thereof, in particular to the yoghurt formula and the preparation method thereof, which pertain to the technical field of dairy food. The fresh milk is combined with the chemical materials such as a stabilizer, sugar or sugar substitutes, milk albumin, dietary fiber (inulin) and the like, then evenly mixed and disinfected, and then added with lactobacillus acidophilus NCFM with the function of maintaining the health of the stomach, lactobacillus bulgaricus, streptococcus thermophilus and bifidobacteria for fermentation to generate the stomach nourishing yoghurt product of which the nutrient value and the added value are both improved.
Description
Technical field
The present invention relates to a kind of nourishing the stomach sour milk and preparation method thereof, particularly Yoghurt formulation and preparation method thereof, belong to the technical field of dairy products.
Background technology
The notion of functional food proposed for specializing in the project of " network analysis of food function and exploitation " at a Japanese key name first as far back as 1984～1986 years.Food can also possess the 3rd function except that nutrition and palatability--improve the Human Physiology environment.This notion is improved people's living condition by Japan and is accepted.1991, Health and human services department was issued " the label rules of special healthy purposes food (Foods of Special Health Use is called for short FOSHU) ", for the food that has been had physiological function by the science confirmation, allows it to carry out the function propaganda on label.
By the end of in May, 1998, the FOSHU product quantity of Health and human services department approval is 108.Wherein major part is that statement uses indigestible oligosaccharides, dietary fiber and lactic acid bacteria/Bifidobacterium to promote gastrointestinal function, also has some product statements to reduce serum cholesterol, hypertension, blood sugar and body fat, promotes calcium to absorb, and mends iron.
The development of increment milk product: the listing number that began new product and value-added product in 2003 begins to increase, because the enhancing that health perception and body shaping are realized, the importance of value-added product is more and more obvious.
Value-added product is mainly reflected in and contains: and calcium and other mineral matters, fiber and cereals, antioxidant and vitamin, aliphatic acid (omega-3, omega-6).
Sour milk is made through lactobacillus-fermented with fresh milk, and its taste is sour-sweet fine and smooth, and is nutritious, is loved by the people, and has the function that stomach is protected in nourishing the stomach simultaneously.In China, yet there are no the listing of this type sour milk, the market vacancy, promising.
Summary of the invention
Purpose of the present invention: in milk, add a kind of have keep stomach healthy functions, special lactobacillus acidophilus NCFM and lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium fermentation, obtain the nourishing the stomach leben that a kind of nutritive value and added value all improve.
The present invention be a kind of be primary raw material with the fresh milk, add lactalbumin simultaneously, dietary fiber, through homogeneous, sterilization, inoculation, fermentation, cooling, the foster yoghurt that stirring, blending, can are made.Can also add sugar or sweetener.
Protein content in the product of the present invention 〉=2.3%, fat content 〉=2.5%.
Final products content characteristics of the present invention:
(1) is added with the probio lactobacillus acidophilus NCFM that the stomach function is protected in nourishing the stomach.Its main component is:
Milk: consumption is: after adding following other components, with milk with fermentation raw material quantitatively to 1000kg;
Stabilizing agent: 1-8kg
Inulin: 2-10kg
Bacterial classification: 180-270DCU
Lactalbumin: 2-20kg
Essence: 0-1kg
Above-mentioned milk is the full-cream fresh milk of nonreactive; The full-cream fresh milk of nonreactive, preferred: fatty greater than 3.0%, protein is greater than 2.95%.
Above-mentioned nourishing the stomach sour milk, it is characterized in that: described stabilizing agent can be one or more compositions in agar, gelatin, microcrystalline cellulose, pectin, the converted starch, its amount ranges part by weight is: agar 0.1-2kg, gelatin 0.1-0.5kg, microcrystalline cellulose 0.3-0.5kg, pectin 0.1-0.6kg, converted starch 1-4.5kg.
Above-mentioned nourishing the stomach sour milk is characterized in that: described inulin is the dietary fiber inulin, extracts purifying and make from feverfew; Described lactalbumin is the crude whey albumen that extracts from cow's milk, can wherein one or both forms by lactalbumin 70 (Protein content is 70% in the 70 expression WPCs) and lactalbumin 34 (34 represent that Protein content is 34% in the WPCs), Heat stability is good, stable performance in low acidity beverage.
Above-mentioned nourishing the stomach sour milk is characterized in that: bacterial classification includes thermophilic bar coccus NCFM, lactobacillus bulgaricus, streptococcus thermophilus, the Bifidobacterium of keeping the healthy stomach-nourishing function of stomach, and its ratio is 3: 3: 2: 1 or 3: 2: 2: 2 or 3: 3: 1: 2.Can also add white granulated sugar in the above-mentioned raw material, concrete addition gets final product according to the interpolation of this area routine techniques ratio.
The preparation method of any described nourishing the stomach sour milk in above-mentioned is characterized in that: comprise the steps:
1) raw material milk detects;
2) raw material milk standardization;
3) according to above-mentioned ratio batching;
4) mix the back and quantitatively arrive 1000Kg with milk;
5) sterilization behind the homogeneous;
6) cooling back inoculation;
7) fermentation;
8) turn over cylinder, cooling;
9) can after the blending.
The preparation method of above-mentioned nourishing the stomach sour milk is characterized in that: raw material milk detects step and is: 72 ° of alcohol protein stabilizations, and acidity≤18 ° T boils normal; Detect fat, protein, non-fat solid and antibiotic residue; Milk temperature≤4 ℃;
Described raw material milk normalization step is: milk temperature (40-45 ℃) and circulation timei (10 minutes), butterfat and non-fat solid must reach requirement after the standardization, i.e. fatty 〉=2.7%, non-fat solid 〉=8.0%;
Described batching step is: will be uniformly dispersed after the whole components mixing except that milk, and with the dissolving of 55-65 ℃ of milk of part liquid, standby behind the stirring 10min again;
Described mixing and quantitative step are: add after the remaining milk and converted starch, mix, quantitatively arrive 1000Kg;
Feed liquid is cooled to below 20 ℃ before the described sterilization, detects be allowed for access after qualified homogeneous, sterilization, and concrete condition is: material carries out homogeneous under 18-20Mpa/65-75 ℃ of condition, sterilization under 95-100 ℃/300S condition;
Described cooling and inoculation step are: material is cooled to 43-45 ℃, is sprinkled into described direct putting type powder bacterial classification, mixes 20min, closes agitator;
Described fermentation step is: 43 ± 2 ℃ of condition bottom fermentations, terminal point acidity are controlled at 70-75 ° of T;
Describedly turn over cylinder and cooling step is: after acidity reaches requirement, open frozen water, crawl agitator 30 seconds turns over cylinder to surge tank, and temperature is controlled at 20-25 ℃, notes regulating flow;
Need warehouse-in refrigeration after the described can step, method is: temperature is reduced to 10 ℃ within an hour, then refrigerates 18 hours down at 2-6 ℃.
The sour milk products that stomach is protected in the nourishing the stomach of described a kind of energy has the normal color and luster of product, flavour, smell, no empyreuma, becomes sour, reaches other peculiar smell.
The full-cream fresh milk of strict nonreactive, fatty greater than 3.0%, protein is greater than 2.95%.The rich milk liquid that is creamy white at normal temperatures has unique frankincense flavor.The rich milk smell of high-quality is fresh, and the state stable homogeneous has the product of good fluidity.
The dietary fiber inulin extracts purifying and makes from feverfew, Heat stability is good, stable performance in low acidity beverage.
Bacterial classification is lactobacillus thermophilus NCFM, lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium freeze-drying mixed bacteria.
Technological process:
1, raw material milk detects: 72 ° of alcohol protein stabilizations, and acidity≤18 ° T boils normal; . detect fat, protein, non-fat solid and antibiotic residue; Milk temperature≤4 ℃.Detect the next procedure (control point) of being allowed for access after qualified.
2, raw material milk standardization: note during standardization suckling warm (40-45 ℃) and circulation timei (10 minutes), fat and non-fat solid must reach the regulation requirement after the standardization: fat 〉=2.7%, non-fat solid 〉=8.0%;
3, batching: will be uniformly dispersed according to above-mentioned requirement with white granulated sugar, stabilizing agent, inulin, bacterial classification, lactalbumin, 60-65 ℃ of milk liquid with part dissolves again, and stirs 10min, and is standby.
4, adding milk mixes also quantitatively to 1000Kg.Be cooled to before the sterilization below 20 ℃.Detect the next procedure (control point) of being allowed for access after qualified.The present invention is the addition that defines each composition with preparation 1000Kg final products, and through actual experiment, the scope of the gross weight of milk after quantitatively is 850-925Kg.
5, homogeneous, sterilization.Material carries out homogeneous under 18-20Mpa/65-70 ℃ of condition, sterilization under 95-100 ℃/300S condition.Detect the next procedure (control point) of being allowed for access after qualified.
6, cooling, inoculation.Material is cooled to 43-45 ℃, is sprinkled into direct putting type powder bacterial classification, mixes 20min, closes agitator.
7, fermentation.43 ± 2 ℃ of condition bottom fermentations, terminal point acidity are controlled at 70-75 ° of T.
8, turn over cylinder, cooling.After acidity reaches requirement, open frozen water, crawl agitator 30 seconds turns over cylinder to surge tank, and temperature is controlled at 18-20 ℃, notes regulating flow.
9, blending, mixing.
10, can.
11, warehouse-in refrigeration.Temperature is reduced to 10 ℃ within an hour, and intact back refrigerates 18 hours down at 2-6 ℃.
12, check.
13, qualified clearance.
The specific embodiment
Embodiment 1
(1) the 5Kg stabilizing agent is mixed with the white granulated sugar (25Kg) of 5 times of weight, use 300Kg, the dissolving of 65 ℃ of milk liquid, and stirring 20min, add residue 55Kg sugar and 10KgWPC70 (WPC of protein content of whey 70%) again, 10Kg WPC34 (protein content of whey is 34% WPC), 3Kg inulin stir 10min, and be standby.Wherein, the stabilizing agent proportioning is: agar 2kg; Pectin 0.5kg.
(2) mixing, quantitative.Stabilizing agent and liquid glucose are squeezed in the remaining raw milk, mix, and quantitatively arrive 1000Kg with milk.Be cooled to before the sterilization below 10 ℃.
(3) homogeneous, sterilization.Material carries out homogeneous under 20Mpa/70 ℃ of condition, sterilization under 95 ℃, 300S condition.
(4) material is cooled to 40 ℃, is sprinkled into direct putting type powder bacterial classification 250u.Mix 30min.
(5) 42 ℃ of condition bottom fermentations, terminal point acidity is controlled at 70 ° of T.Thermophilic bar coccus NCFM, lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, its ratio is 3: 3: 2: 1.
(6) turn over cylinder, cooling.After acidity reaches requirement, open frozen water, started agitator 30 seconds, turn over cylinder to surge tank, temperature is controlled at 18-20 ℃.
(7) can, storage.Product can after being cooled to 18-20 ℃, the finished product after the can place 2-6 ℃ of refrigeration down immediately in 15min.
Embodiment 2
(1) the 1Kg stabilizing agent is mixed with the white granulated sugar (5Kg) of 5 times of weight, use 300Kg, the dissolving of 60 ℃ of milk liquid, and stirring 20min, add residue 75Kg sugar and 20Kg WPC34 (protein content of whey is 34% WPC), 10Kg inulin again, stir 10min, standby.Wherein, the stabilizing agent proportioning is: pectin 0.6kg; Converted starch 4.5Kg.
(2) mixing, quantitative.Stabilizing agent and liquid glucose are squeezed in the remaining raw milk, mix, and quantitatively arrive 1000Kg.Be cooled to before the sterilization below 10 ℃.
(3) homogeneous, sterilization.Material carries out homogeneous under 20Mpa/70 ℃ of condition, sterilization under 95 ℃, 300S condition.
(4) material is cooled to 42 ℃, is sprinkled into direct putting type powder bacterial classification 250u.Mix 30min.
(5) 42 ℃ of condition bottom fermentations, the ratio of thermophilic bar coccus NCFM, lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium is 3: 2: 2: 2.Fermentation termination acidity is controlled at 70 ° of T.
(6) turn over cylinder, cooling.After acidity reaches requirement, open frozen water, started agitator 30 seconds, turn over cylinder to surge tank, temperature is controlled at 20 ℃.
(7) can, storage.Product can after being cooled to 20 ℃, the finished product after the can place 2 ℃ of refrigerations down immediately in 15min.
Embodiment 3
(1) the 1Kg stabilizing agent is mixed with the white granulated sugar (5Kg) of 5 times of weight, use 300Kg, the dissolving of 65 ℃ of milk liquid, and stirring 20min, add residue 75Kg sugar and 1KgWPC70 (WPC of protein content of whey 70%) again, 1KgWPC34 (protein content of whey is 34% WPC), 2Kg inulin stir 10min, and be standby.Wherein, the stabilizing agent proportioning is: agar 2kg; Gelatin 0.5kg.
(2) mixing, quantitative.Stabilizing agent and liquid glucose are squeezed in the remaining raw milk, mix, and quantitatively arrive 1000Kg with remaining milk.Be cooled to before the sterilization below 10 ℃.
(3) homogeneous, sterilization.Material carries out homogeneous under 20Mpa/70 ℃ of condition, sterilization under 95 ℃, 300S condition.
(4) material is cooled to 42 ℃, is sprinkled into direct putting type powder bacterial classification 180u.Mix 30min.
(5) 43 ℃ of condition bottom fermentations, terminal point acidity is controlled at 72 ° of T.
(6) turn over cylinder, cooling.After acidity reaches requirement, open frozen water, started agitator 30 seconds, turn over cylinder to surge tank, temperature is controlled at 19 ℃.
(7) can, storage.Product can after being cooled to 19 ℃, the finished product after the can place 4 ℃ of refrigerations down immediately in 15min.
Embodiment 4
(1) the 8Kg stabilizing agent is mixed with the white granulated sugar (40Kg) of 5 times of weight, use 300Kg, the dissolving of 65 ℃ of milk liquid, and stirring 20min, add residue 55Kg sugar and 10KgWPC70 (WPC of protein content of whey 70%) again, 10Kg WPC34 (protein content of whey is 34% WPC), 10Kg inulin, 0.1kg essence, stir 10min, standby; Wherein, the stabilizing agent proportioning is: agar 2kg, gelatin 0.5kg, microcrystalline cellulose 0.5kg, pectin 0.6kg, converted starch 4.5kg.
(2) mixing, quantitative.Stabilizing agent and liquid glucose are squeezed in the remaining raw milk, mix, and quantitatively arrive 1000Kg with remaining milk.Be cooled to before the sterilization below 10 ℃.
(3) homogeneous, sterilization.Material carries out homogeneous under 20Mpa/70 ℃ of condition, sterilization under 95 ℃, 300S condition.
(4) material is cooled to 41 ℃, adds direct putting type powder bacterial classification 250u.Mix 30min.
(5) 44 ℃ of condition bottom fermentations, terminal point acidity is controlled at 70 ° of T.
(6) turn over cylinder, cooling.After acidity reaches requirement, open frozen water, started agitator 30 seconds, turn over cylinder to surge tank, temperature is controlled at 18 ℃.
(7) can, storage.Product can after being cooled to 18 ℃, the finished product after the can place 6 ℃ of refrigerations down immediately in 15min.
Embodiment 5
(1) the 4Kg stabilizing agent is mixed with the white granulated sugar (20Kg) of 5 times of weight, use 300Kg, the dissolving of 63 ℃ of milk liquid, and stirring 20min, add residue 75Kg sugar and 5KgWPC70 (WPC of protein content of whey 70%) again, 30kg WPC34 (protein content of whey is 34% WPC), 10Kg inulin, 1kg essence, stir 10min, standby.Wherein, the stabilizing agent proportioning is: agar 0.1kg, gelatin 0.1kg, microcrystalline cellulose 0.3kg, pectin 0.1kg; Converted starch 1kg.
(2) mixing, quantitative.Stabilizing agent and liquid glucose are squeezed in the remaining raw milk, mix, and quantitatively arrive 1000Kg with milk.Be cooled to before the sterilization below 10 ℃.
(3) homogeneous, sterilization.Material carries out homogeneous under 20Mpa/70 ℃ of condition, sterilization under 95 ℃, 300S condition.
(4) material is cooled to 44 ℃, is sprinkled into direct putting type powder bacterial classification 250u.Mix 30min.
(5) 44 ℃ of condition bottom fermentations, terminal point acidity is controlled at 74 ° of T.
(6) turn over cylinder, cooling.After acidity reaches requirement, open frozen water, started agitator 30 seconds, turn over cylinder to surge tank, temperature is controlled at 19 ℃.
(7) can, storage.Product can after being cooled to 19 ℃, the finished product after the can place 2-6 ℃ of refrigeration down immediately in 15min.
The result of invention
Trial test mode: adopt the mode of blank marking to carry out.The full marks of milk fragrance, rare denseness, sugariness, acidity, young slippery, tasty and refreshing degree, aftertaste, fragrance, 9 indexs of whole sensation are 10 minutes, and mark is high more, and the expression effect is good more, carry out statistical analysis to tasting the result, and the result is as follows:
| Milk fragrance | 8.2 |
| Rare denseness | 8.7 |
| Sugariness | 8.5 |
| Acidity | 8.4 |
| Children's slippery | 8.4 |
| Tasty and refreshing degree | 8.3 |
| Aftertaste | 8.4 |
| Fragrance | 8.4 |
| Whole sensation | 8.5 |
Claims (10)
1. nourishing the stomach sour milk is characterized in that: by milk be equipped with stabilizing agent, lactalbumin is made through strain fermentation, the composition of raw material and proportioning are:
Milk: addition: after adding following other components, will send out with milk
The ferment raw material is quantitatively to 1000kg;
Stabilizing agent: 1-8kg
Inulin: 2-10kg
Bacterial classification: 180-270DCU
Lactalbumin: 2-20kg
Essence: 0-1kg
Wherein, fermentation condition is: fermentation temperature is 40～44 ℃, and the time is 5～7.5h.
2. nourishing the stomach sour milk according to claim 1 is characterized in that: described milk is the full-cream fresh milk of preferred nonreactive.
3. nourishing the stomach sour milk according to claim 2, its full-cream fresh milk is characterised in that: the full-cream fresh milk of described nonreactive, fatty greater than 3.0%, protein is greater than 2.95%.
4. nourishing the stomach sour milk according to claim 1, it is characterized in that: described stabilizing agent can be one or more compositions in agar, gelatin, microcrystalline cellulose, pectin, the converted starch, its amount ranges part by weight is: agar 0.1-2kg, gelatin 0.1-0.5kg, microcrystalline cellulose 0.3-0.5kg, pectin 0.1-0.6kg, converted starch 1-4.5kg.
5. according to claim 1 nourishing the stomach sour milk, it is characterized in that: described inulin is the dietary fiber inulin, and separation and Extraction is made from feverfew; Described lactalbumin is the crude whey albumen that extracts from cow's milk, can wherein one or both be formed by lactalbumin 70 (Protein content is 70% in the 70 expression WPCs) and lactalbumin 34 (34 represent that Protein content is 34% in the WPCs), Heat stability is good, stable performance in low acidity beverage.
6. nourishing the stomach sour milk according to claim 1 is characterized in that: described bacterial classification is: thermophilic bar coccus NCFM, lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, its ratio 3: 3: 2: 1 or 3: 2: 2: 2 or 3: 3: 1: 2.Can also add white granulated sugar in the described raw material.
7. according to the preparation method of any described nourishing the stomach sour milk among the claim 1-6, it is characterized in that: comprise the steps:
1) raw material milk detects;
2) raw material milk standardization;
3) according to above-mentioned ratio batching;
4) mix the back and quantitatively arrive 1000Kg with milk;
5) sterilization behind the homogeneous;
6) cooling back inoculation;
7) fermentation;
8) turn over cylinder, cooling;
9) can after the blending.
8. the preparation method of nourishing the stomach sour milk according to claim 7 is characterized in that: described fermentation step 7) be: 43 ± 2 ℃ of condition bottom fermentations, terminal point acidity are controlled at 70-75 ° of T.
9. the preparation method of nourishing the stomach sour milk according to claim 7 is characterized in that: describedly turn over cylinder and cooling step is: after acidity reaches requirement, open frozen water, crawl agitator 30 seconds turns over cylinder to surge tank, and temperature is controlled at 20-25 ℃.
10. the preparation method of nourishing the stomach sour milk according to claim 7 is characterized in that: described raw material milk detects step and is:
Described raw material milk normalization step is: milk temperature (40-45 ℃) and circulation timei (10 minutes), butterfat and non-fat solid must reach requirement after the standardization, i.e. fatty 〉=2.7%, non-fat solid 〉=8.0%;
Described batching step is: will be uniformly dispersed after the whole components mixing except that milk, starch, and with the dissolving of 55-60 ℃ of milk of part liquid, standby behind the stirring 10min again;
Described mixing and quantitative step are: add after the remaining milk and starch, mix, quantitatively arrive 1000Kg;
Feed liquid is cooled to below 20 ℃ before the described sterilization, detects be allowed for access after qualified homogeneous, sterilization, and concrete condition is: material carries out homogeneous under 18-20Mpa/65-70 ℃ of condition, sterilization under 95-100 ℃/300S condition;
Described cooling and inoculation step are: material is cooled to 43-45 ℃, is sprinkled into described direct putting type powder bacterial classification, mixes 20min, closes agitator;
Need warehouse-in refrigeration after the described can step, method is: temperature is reduced to 10 ℃ within an hour, then refrigerates 18 hours down at 2-6 ℃.
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