CN101595916A - A kind of sour milk that adds EPA and preparation method thereof - Google Patents
A kind of sour milk that adds EPA and preparation method thereof Download PDFInfo
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- CN101595916A CN101595916A CNA2009101586599A CN200910158659A CN101595916A CN 101595916 A CN101595916 A CN 101595916A CN A2009101586599 A CNA2009101586599 A CN A2009101586599A CN 200910158659 A CN200910158659 A CN 200910158659A CN 101595916 A CN101595916 A CN 101595916A
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Abstract
The present invention relates to a kind of sour milk and preparation method thereof, particularly a kind of interpolation EPA (eicosapentaenoic acid) is beneficial to sour milk of cardiovascular health and preparation method thereof.Belong to field of dairy products.Sour milk provided by the present invention, its component and part by weight are as follows: after adding following other components, with milk with fermentation raw material quantitatively to 1000kg, white granulated sugar 50～90kg, stabilizing agent 3～10kg, lactalbumin 80 (protein content of whey 80%) 0.5～3kg, EPA3～5kg, essence 0.1～0.8kg, bacterial classification 250DCU.The present invention is to be raw material with the fresh milk, adds EPA simultaneously, obtains a kind of care cardiovascular health that has, and keeps the nutrition balanced yogurt of normal lipid.
Description
Technical field
The present invention relates to a kind of sour milk and preparation method thereof, particularly add sour milk of EPA and preparation method thereof.Belong to field of dairy products.
Background technology
2002, total death toll that CVD (angiocardiopathy) is died from the whole world reached 1,670 ten thousand people.WHO estimates, to the year two thousand twenty, the whole world will have the patients with coronary heart disease that nearly 2,500 people die from CVD (angiocardiopathy) developing country and account for 60% of whole world sum, in China: had 702,925 people and die from coronary heart disease in 2002.
The a large amount of epidemiology and the result of clinical research show: the T-CHOL of too high amount and low-density lipoprotein and evidence of coronary heart diseases are remarkable positive correlation in the serum.Cholesterol reduces by 10% couple of all ages and classes section crowd (40 years old-80 years old), and the risk factor of the coronary heart disease that is reduced is 19%-54%.
EPA belongs to the serial polyunsaturated fatty acid of Ω-3, is that human body self can not synthesize but indispensable important nutrient, therefore is called essential fatty acid.Have the content that helps to reduce cholesterol and triglycerides, promote saturated fat acid metabolic in the body.Thereby play the reduction blood viscosity, promote blood circulation, raising is organized oxygen supply and is eliminated fatigue.Prevent the deposition of fat, angiocardiopathies such as the formation and development that prevention of arterial is atherosis, prevention of brain thrombus, cerebral hemorrhage, hypertension at vascular wall.
Along with the enhancing of health of people consciousness, the adjustment of dietary structure, the nutritive value of concern sour milk is simultaneously, also can more and more pay attention to functional components in the sour milk, develop a normal lipid of keeping that has, the sour milk of care cardiovascular health, market prospects are wide, and are significant.
Summary of the invention
Purpose of the present invention: obtain sour milk of a kind of EPA of interpolation and preparation method thereof
A kind of sour milk of the present invention, wherein, required component and weight portion are as follows: white granulated sugar 50～90Kg, stabilizing agent 3～10Kg, lactalbumin 80 (protein content of whey 80%) 0.5～3Kg, EPA3～5Kg, essence 0.1～0.8kg, bacterial classification 200-250DCU, with milk with fermentation raw material quantitatively to 1000kg.
Above-mentioned milk is full-cream nonreactive fresh milk.
Above-mentioned EPA extracts the refining mixture that forms from deep sea fish oil, comprise EPA, DHA (22 acid) etc. has the composition of different physiologically actives, it is a kind of oily liquids efficiently, through overregulating, the ratio of EPA and DHA is 5-7 in the feasible interpolation product: 3, and preferred 7: 3, this ratio also was that the present invention one of orders.Repeatedly test through the inventor, this adding proportion is stable, and the product effect is very good.
Above-mentioned WPC 80 (WPC80) is preferred, whey protein content 〉=80%, Heat stability is good.
Above-mentioned stabilizing agent is selected from one or more the combination among modified potato starch 1～4.5Kg, CMC 0.5～1Kg, propylene glycol alginate 0.5～1Kg, the pectin 0.5～1Kg.
Above-mentioned bacterial classification is streptococcus thermophilus, lactobacillus bulgaricus lactobacillus acidophilus and Bifidobacterium freeze-drying mixed bacteria.Mixed bacteria is respectively: lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, lactobacillus acidophilus, its part by weight are 3: 3: 2: 1 or 3: 2: 2: 2 or 3: 3: 1: 2.
The production method of above-mentioned sour milk comprises the steps:
The preparation method comprises the steps:
1) raw material milk detects;
2) raw material milk standardization;
3) according to above-mentioned ratio batching;
4) mixing the back uses the milk of remainder quantitatively to arrive 1000Kg;
5) sterilization behind the homogeneous;
6) cooling back inoculation;
7) fermentation;
8) turn over cylinder, cooling;
9) can after the blending.
Wherein:
Described raw material milk detects step: 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 (45-50 ℃) and circulation timei (15 minutes), fat and non-fat solid must reach the regulation requirement after the standardization: to the requirement of cow's milk: fatty 〉=3.1%, non-fat solid 〉=8.1%;
Described batching step is: will be uniformly dispersed after the whole components mixing except that milk, 70-75 ℃ of milk liquid with part dissolves again, and standby behind the stirring 15min;
Described mixing and quantitative step are: after adding remaining milk, mix, quantitatively arrive 1000Kg;
Be cooled to before the described sterilization below 10 ℃, detect be allowed for access after qualified homogeneous, sterilization, 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;
Described fermentation step is: 43 ± 2 ℃ of condition bottom fermentations, terminal point acidity are controlled at 75-80 ° 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 18-20 ℃, notes regulating flow; Need after the described can step to put refrigeration in storage, method is: temperature is reduced to 10 ℃ within an hour, and intact back refrigerates 24 hours down at 2-6 ℃.
The specific embodiment
Embodiment 1
(1) the 3Kg stabilizing agent is mixed with the white granulated sugar (15Kg) of 5 times of weight, use 300Kg, the dissolving of 70～75 ℃ of milk liquid, and stir 10～20min, and add residue sugar (55Kg) and 1Kg lactalbumin 80, EPA (section is peaceful) 3Kg again, stir 5～15min, standby; Wherein, stabilizing agent is selected from the combination among modified potato starch 1～4.5Kg, CMC 0.5Kg, propylene glycol alginate 0.5Kg, the pectin 0.5Kg.Wherein, EPA and DHA ratio are 7: 3.
(2) remaining milk is mixed also quantitatively to 1000Kg.Be cooled to before the sterilization below 10 ℃.
(3) homogeneous, sterilization: material carries out homogeneous under ℃ condition of 18～20Mpa/65～70, sterilization under 95 ℃/200～300s condition;
(4) material is cooled to 42 ℃, is sprinkled into direct putting type powder bacterial classification 250u.Mix 10min.Mixed bacteria is respectively: lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, lactobacillus acidophilus, its part by weight are 3: 3: 2: 1.
(5) 42 ℃ 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 4 ℃ of refrigerations down immediately in 15min.
Embodiment 2
(1) the 4Kg stabilizing agent is mixed with the white granulated sugar (20Kg) of 5 times of weight, use 300Kg, the dissolving of 70～75 ℃ of milk liquid, and stir 10～20min, and add residue sugar (55Kg) and 2Kg lactalbumin 80, EPA (section is peaceful) 5Kg again, stir 5～15min, standby; Wherein, stabilizing agent is selected from one or more the combination among modified potato starch 4.5Kg, CMC 1Kg, propylene glycol alginate 1Kg, the pectin 1Kg.Wherein, EPA and DHA ratio are 5: 3.
(2) remaining milk is mixed also quantitatively to 1000Kg.Be cooled to before the sterilization below 10 ℃.
(3) homogeneous, sterilization: material carries out homogeneous under ℃ condition of 18～20Mpa/65～70, sterilization under 95 ℃/200～300s condition;
(4) material is cooled to 42 ℃, is sprinkled into direct putting type powder bacterial classification 250u.Mix 10min.Mixed bacteria is respectively: lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, lactobacillus acidophilus, its part by weight are 3: 2: 2: 2.
(5) 42 ℃ of condition bottom fermentations, terminal point acidity is controlled at 70OT.
(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 4 ℃ of refrigerations down immediately in 15min.
Embodiment 3
(1) mix the 5Kg stabilizing agent (1) with the white granulated sugar (25Kg) of 5 times of weight, uses 300Kg, the dissolving of 70～75 ℃ of milk liquid, and stir 10～20min, and add residue sugar (55Kg) and 2Kg lactalbumin 80, EPA (section is peaceful) 4Kg again, stir 5～15min, standby; Wherein, stabilizing agent is selected from one or more the combination among modified potato starch 1Kg, CMC 1Kg, propylene glycol alginate 0.5Kg, the pectin 1Kg.Wherein, EPA and DHA ratio are 6: 3.
(2) remaining milk is mixed also quantitatively to 1000Kg.Be cooled to before the sterilization below 10 ℃.
(3) homogeneous, sterilization: material carries out homogeneous under ℃ condition of 18～20Mpa/65～70, sterilization under 95 ℃/200～300s condition;
(4) material is cooled to 42 ℃, is sprinkled into direct putting type powder bacterial classification 250u.Mix 10min.Mixed bacteria is respectively: lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, lactobacillus acidophilus, its part by weight are 3: 3: 1: 2.
(5) 42 ℃ of condition bottom fermentations, terminal point acidity is controlled at 70OT.
(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 4 ℃ of refrigerations down immediately in 15min.
Embodiment 4
(1) the 10Kg stabilizing agent is mixed with the white granulated sugar (50Kg) of 5 times of weight, use 300Kg, the dissolving of 70～75 ℃ of milk liquid, and stir 10～20min, and add residue sugar (40Kg) and 1Kg lactalbumin 80, EPA (section is peaceful) 3Kg again, stir 5～15min, standby; Wherein, stabilizing agent is selected from the combination among modified potato starch 1～4.5Kg, CMC 0.8Kg, propylene glycol alginate 0.8Kg, the pectin 0.8Kg.Wherein, EPA and DHA ratio are 7: 3.
(2) remaining milk is mixed also quantitatively to 1000Kg.Be cooled to before the sterilization below 10 ℃.
(3) homogeneous, sterilization: material carries out homogeneous under ℃ condition of 18～20Mpa/65～70, sterilization under 95 ℃/200～300s condition;
(4) material is cooled to 42 ℃, is sprinkled into direct putting type powder bacterial classification 250u.Mix 10min.Mixed bacteria is respectively: lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, lactobacillus acidophilus, its part by weight are 3: 3: 1: 2.
(5) 42 ℃ of condition bottom fermentations, terminal point acidity is controlled at 70OT.
(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 4 ℃ of refrigerations down immediately in 15min.
Embodiment 5
(1) the 3Kg stabilizing agent is mixed with the white granulated sugar (15Kg) of 5 times of weight, use 300Kg, the dissolving of 70～75 ℃ of milk liquid, and stir 10～20min, and add residue sugar (65Kg) and 1Kg lactalbumin 80, EPA (section is peaceful) 5Kg again, stir 5～15min, standby; Wherein, stabilizing agent is selected from the combination among modified potato starch 1.5Kg, CMC 0.5Kg, propylene glycol alginate 1Kg, the pectin 0.8Kg.Wherein, EPA and DHA ratio are 7: 3.
(2) remaining milk is mixed also quantitatively to 1000Kg.Be cooled to before the sterilization below 10 ℃.(3) homogeneous, sterilization: material carries out homogeneous under ℃ condition of 18～20Mpa/65～70, sterilization under 95 ℃/200～300s condition;
(4) material is cooled to 42 ℃, is sprinkled into direct putting type powder bacterial classification 250u.Mix 10min.Mixed bacteria is respectively: lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, lactobacillus acidophilus, its part by weight are 3: 2: 2: 2.
(5) 42 ℃ 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 4 ℃ of refrigerations down immediately in 15min.
The sample taste tests
The trial test mode: 100 persons of judging adopt the mode of blank marking to carry out.The trial test result of whole sensation, milk fragrance, rare denseness, freshness, sugariness, young slippery, tasty and refreshing degree and eight indexs of aftertaste carries out analytic statistics, and the result is as table
Claims (8)
1. sour milk, it is characterized in that: required component and part by weight are as follows: the addition of milk: after adding following other components, with milk with fermentation raw material quantitatively to 1000kg, white granulated sugar 50～90Kg, stabilizing agent 3～10Kg, lactalbumin 80 (protein content of whey 80%) 0.5～3Kg, EPA3～5Kg, essence 0.1～0.8kg, bacterial classification 200-250DCU.
2. sour milk according to claim 1 is characterized in that: described milk is full-cream nonreactive fresh milk.
3. sour milk according to claim 1 is characterized in that: described EPA extracts the refining mixture that forms from deep sea fish oil, comprise EPA, and DHA (22 acid) etc. has the composition of different physiologically actives, is a kind of oily liquids efficiently.
4. sour milk according to claim 3 is characterized in that: described EPA and DHA ratio are 5-7: 3, and preferred 7: 3.
5. sour milk according to claim 1 is characterized in that: described lactalbumin derives from WPC (WPC) or desalted whey powder; Wherein, the preferred for preparation method of described WPC 80 (WPC80) is: whey through film handle, evaporation, concentrate, spray-drying produces whey protein content 〉=80%, Heat stability is good.
6. sour milk according to claim 1, it is characterized in that: described stabilizing agent is selected from one or more the combination among converted starch (cassava or modified potato starch, preferred modified potato starch) 1～4.5Kg, CMC 0.5～1Kg, propylene glycol alginate 0.5～1Kg, the pectin 0.5～1Kg.
7. according to the preparation method of any described 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) mixing the back uses the milk of remainder quantitatively to arrive 1000Kg;
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 sour milk according to claim 7 is characterized in that: wherein:
Described raw material milk detects step: 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 (45-50 ℃) and circulation timei (15 minutes), fat and non-fat solid must reach the regulation requirement after the standardization: to the requirement of cow's milk: fatty 〉=3.1%, non-fat solid 〉=8.1%;
Described batching step is: will be uniformly dispersed after the whole components mixing except that milk, 70-75 ℃ of milk liquid with part dissolves again, and standby behind the stirring 15min;
Described mixing and quantitative step are: after adding remaining milk, mix, quantitatively arrive 1000Kg;
Be cooled to before the described sterilization below 10 ℃, detect be allowed for access after qualified homogeneous, sterilization, 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;
Described fermentation step is: 43 ± 2 ℃ of condition bottom fermentations, terminal point acidity are controlled at 75-80 ° 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 18-20 ℃, notes regulating flow;
Need after the described can step to put refrigeration in storage, method is: temperature is reduced to 10 ℃ within an hour, and intact back refrigerates 24 hours down at 2-6 ℃.
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| Application Number | Priority Date | Filing Date | Title |
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| CNA2009101586599A CN101595916A (en) | 2009-07-04 | 2009-07-04 | A kind of sour milk that adds EPA and preparation method thereof |
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| CNA2009101586599A CN101595916A (en) | 2009-07-04 | 2009-07-04 | A kind of sour milk that adds EPA and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102696758A (en) * | 2012-06-14 | 2012-10-03 | 吉林大学 | Yogurt structure improver and preparation method of yogurt |
| CN101708020B (en) * | 2009-12-10 | 2013-06-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | Chocolate dessert yoghurt and preparation method thereof |
| CN106973992A (en) * | 2017-03-30 | 2017-07-25 | 北海市宝珠林海洋科技有限公司 | A kind of deep sea fish oil health care yoghourt |
-
2009
- 2009-07-04 CN CNA2009101586599A patent/CN101595916A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101708020B (en) * | 2009-12-10 | 2013-06-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | Chocolate dessert yoghurt and preparation method thereof |
| CN102696758A (en) * | 2012-06-14 | 2012-10-03 | 吉林大学 | Yogurt structure improver and preparation method of yogurt |
| CN102696758B (en) * | 2012-06-14 | 2013-11-06 | 吉林大学 | Yogurt structure improver and preparation method of yogurt |
| CN106973992A (en) * | 2017-03-30 | 2017-07-25 | 北海市宝珠林海洋科技有限公司 | A kind of deep sea fish oil health care yoghourt |
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Application publication date: 20091209 |