CN101595917A - Acidophilus milk for child of a kind of enhanced vitamin A, D, E and preparation method thereof - Google Patents
Acidophilus milk for child of a kind of enhanced vitamin A, D, E and preparation method thereof Download PDFInfo
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- CN101595917A CN101595917A CNA2009101586601A CN200910158660A CN101595917A CN 101595917 A CN101595917 A CN 101595917A CN A2009101586601 A CNA2009101586601 A CN A2009101586601A CN 200910158660 A CN200910158660 A CN 200910158660A CN 101595917 A CN101595917 A CN 101595917A
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Abstract
The present invention relates to a kind of sour milk and preparation method thereof, particularly a kind of enhanced vitamin A, D, E are applicable to children's sour milk.Belong to the dairy technology field.A kind of acidophilus milk for child of the present invention, wherein, after adding following other components, with milk with fermentation raw material quantitatively to 1000kg, vitamin premix (A, D and E) 0.1～0.5kg, stabilizing agent 3～10kg, white granulated sugar 50～90kg, essence 0.1～0.5kg, bacterial classification 200-250DCU, all the other are water.The acidophilus milk for child of product of the present invention is balanced in nutrition, delicate mouthfeel, be easy to absorb, and can satisfy children's normal growth and grow.
Description
Technical field
The present invention relates to a kind of sour milk and preparation method thereof, particularly acidophilus milk for child of enhanced vitamin A, D, E and preparation method thereof.Belong to field of dairy products.
Background technology
The population yearbook shows, 2005, it is nearly 1.3 hundred million that the children in national 6-12 year have, and wherein the cities and towns children have reached 5,400 ten thousand, calculate that with everyone every month 100 yuan of food consumptions in the area, cities and towns, the amount of consumption of children on food just reached 65,000,000,000 RMB.So a huge market is attracting numerous food production enterprises.
Child is following hope, is the center of family, and growing up healthy and sound of child is extremely important for his/her future, and except good education, beyond the exercise of appropriateness, diet has been played the part of considerable role.
Sour milk is nutritious, is beneficial to absorption.Lactic acid bacteria in the sour milk can be regulated microecological balance, the care intestinal health, and the lactic acid bacteria in the sour milk can produce the material that some strengthen immunologic function simultaneously, can improve human immunity, wards off disease, and is subjected to liking of the children and the head of a family deeply.
Vitamin is to keep the necessary class nutrient of health, regulating metabolism, promoting to grow and keep aspect such as physiological function and but bringing into play important effect, if certain vitamin of long-term lacking will cause various diseases.
Along with the enhancing of health of people consciousness, people can more and more pay close attention to the nutritive value of sour milk; Up to the present, the sour milk market product appears, and taste is different, constantly weeds out the old and bring forth the new in packing and external form, is attracting the head of a family and child's sight, and the acidophilus milk for child market prospects are wide.
Summary of the invention
Purpose of the present invention: obtain acidophilus milk for child of a kind of enhanced vitamin A, D, E and preparation method thereof.
A kind of acidophilus milk for child of the present invention, wherein, required component and weight portion are as follows: milk 850～950Kg, white granulated sugar 50～90Kg, stabilizing agent 3～10Kg, vitamin premix (A, D and E) 0.1～0.5kg, essence 0.1～0.5kg, bacterial classification 200-250DCU.
Above-mentioned milk is full-cream nonreactive fresh milk.
Above-mentioned vitamin kind and part by weight are: vitamin A 990-2970IU, cholecalciferol 252-500 IU, vitamin E 10-18IU.
Vitamin source is from following material: vitamin(e) A acetate, cholecalciferol, Vitwas E; Wherein, preferred vitamin A acetate (addition is the 0.03-0.09% weight ratio), cholecalciferol (addition is the 0.0006-0.0012% weight ratio), Vitwas E (addition is the 0.001-0.0018% weight ratio).
This ratio also is one of inventive point of the present invention, and according to proportioning of the present invention, the inventor has obtained vitamin ratio of the present invention through long period of experiments, and the effect of product is very good, and the final vitamin system of product of the present invention is very uniform and stable.
Above-mentioned 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.
Above-mentioned bacterial classification is streptococcus thermophilus, lactobacillus bulgaricus, Bifidobacterium and lactobacillus acidophilus 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 0.1Kg vitamin premix (A, D and E) again, stir 5～15min, standby; Wherein, stabilizing agent is selected from the combination among modified potato starch 1Kg, CMC 0.5Kg, propylene glycol alginate 0.5Kg, the pectin 0.5Kg.Wherein, the composition and the ratio thereof of vitamin premix (A, D and E) are: vitamin(e) A acetate, cholecalciferol, Vitwas E; Wherein, preferred vitamin A acetate (addition is 0.03% weight ratio), cholecalciferol (addition is 0.0006% weight ratio), Vitwas E (addition is 0.001% weight ratio).
(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 (65Kg) and 0.3Kg vitamin premix (A, D and E) again, stir 5～15min, standby; Wherein, stabilizing agent is selected from the combination among modified potato starch 4.5Kg, CMC 1Kg, propylene glycol alginate 1Kg, the pectin 1Kg.Wherein, the composition and the ratio thereof of vitamin premix (A, D and E) are: vitamin(e) A acetate, cholecalciferol, Vitwas E; Wherein, preferred vitamin A acetate (addition is 0.09% weight ratio), cholecalciferol (addition is 0.0012% weight ratio), Vitwas E (addition is 0.0018% weight ratio).
(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.
Embodiment 3
(1) the 5Kg stabilizing agent is mixed with the white granulated sugar (25Kg) 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 0.5Kg vitamin premix (A, D and E) again, stir 5～15min, standby; Wherein, stabilizing agent is selected from one or more the combination among modified potato starch 2.5Kg, CMC 0.8Kg, propylene glycol alginate 0.8Kg, the pectin 0.8Kg.Wherein, the composition and the ratio thereof of vitamin premix (A, D and E) are: vitamin(e) A acetate, cholecalciferol, Vitwas E; Wherein, preferred vitamin A acetate (addition is 0.09% weight ratio), cholecalciferol (addition is 0.0006% weight ratio), Vitwas E (addition is 0.0018% weight ratio).
(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 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 4
(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 (70Kg) and 0.3Kg vitamin premix (A, D and E) again, stir 5～15min, standby; Wherein, stabilizing agent is selected from the combination among modified potato starch 4.5Kg, CMC 0.5Kg, propylene glycol alginate 1Kg, the pectin 0.5Kg.Wherein, the composition and the ratio thereof of vitamin premix (A, D and E) are: vitamin(e) A acetate, cholecalciferol, Vitwas E; Wherein, preferred vitamin A acetate (addition is 0.06% weight ratio), cholecalciferol (addition is 0.001% weight ratio), Vitwas E (addition is 0.0013% weight ratio).
(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 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 5
(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 0.5Kg vitamin premix (A, D and E) again, stir 5～15min, standby; Wherein, stabilizing agent is selected from the combination among modified potato starch 1K g, CMC 1Kg, propylene glycol alginate 0.5Kg, the pectin 1Kg.Wherein, the composition and the ratio thereof of vitamin premix (A, D and E) are: vitamin(e) A acetate, cholecalciferol, Vitwas E; Wherein, preferred vitamin A acetate (addition is 0.09% weight ratio), cholecalciferol (addition is 0.001% weight ratio), Vitwas E (addition is 0.0018% weight ratio).
(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.
The sample taste tests
100 person's of judging trial test modes: adopt the mode of blank marking to carry out.Whole sensation, milk fragrance, rare denseness, freshness, sugariness, young slippery, tasty and refreshing degree and eight indexs of aftertaste are carried out analytic statistics to tasting the result, and the result is as table
Claims (9)
1. acidophilus milk for child, it is characterized in that: required component and part by weight are as follows: the milk addition: after adding following other components, with milk with fermentation raw material quantitatively to 1000kg, white granulated sugar 50～90Kg, stabilizing agent 3～10Kg, vitamin premix (A, D and E) 0.1～0.5kg, essence 0.1～0.5kg, bacterial classification 200-250DCU.
2. acidophilus milk for child according to claim 1 is characterized in that: described milk is the full-cream fresh milk of nonreactive.
3. acidophilus milk for child according to claim 1 is characterized in that: described vitamin kind and part by weight are: vitamin A 990-2970IU, cholecalciferol 252-500IU, vitamin E 10-18IU.
4. according to claim 1 and 3 described acidophilus milk for child, it is characterized in that: wherein, the ratio of described vitamin can satisfy the needs of children ' s healthy growth.
5. according to claim 1 and 3 described acidophilus milk for child, it is characterized in that: described vitamin source is from following material: vitamin(e) A acetate, cholecalciferol, Vitwas E; Wherein, preferred vitamin A acetate (addition is the 0.03-0.09% weight ratio), cholecalciferol (addition is the 0.0006-0.0012% weight ratio), Vitwas E (addition is the 0.001-0.0018% weight ratio).
6. acidophilus milk for child 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. acidophilus milk for child according to claim 1, it is characterized in that: described 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.
8. according to the preparation method of any described acidophilus milk for child among the claim 1-7, 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.
9. the preparation method of acidophilus milk for child according to claim 8 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 |
|---|---|---|---|
| CNA2009101586601A CN101595917A (en) | 2009-07-04 | 2009-07-04 | Acidophilus milk for child of a kind of enhanced vitamin A, D, E and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2009101586601A CN101595917A (en) | 2009-07-04 | 2009-07-04 | Acidophilus milk for child of a kind of enhanced vitamin A, D, E and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104472695A (en) * | 2013-12-27 | 2015-04-01 | 光明乳业股份有限公司 | Child-type yoghurt powder and preparation method thereof |
| CN104602530A (en) * | 2012-09-06 | 2015-05-06 | 株式会社益力多本社 | Iron- and tocopherol-fortified fermented milk product |
| CN108094537A (en) * | 2017-12-26 | 2018-06-01 | 光明乳业股份有限公司 | Molten beans of a kind of Yoghourt suitable for infant and preparation method thereof |
| CN109430389A (en) * | 2018-12-21 | 2019-03-08 | 光明乳业股份有限公司 | A kind of children's flavored fermented milk and preparation method thereof |
-
2009
- 2009-07-04 CN CNA2009101586601A patent/CN101595917A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104602530A (en) * | 2012-09-06 | 2015-05-06 | 株式会社益力多本社 | Iron- and tocopherol-fortified fermented milk product |
| CN104602530B (en) * | 2012-09-06 | 2017-12-08 | 株式会社益力多本社 | Enhance the fermented dairy product of ferrous components and tocopherol |
| CN104472695A (en) * | 2013-12-27 | 2015-04-01 | 光明乳业股份有限公司 | Child-type yoghurt powder and preparation method thereof |
| CN108094537A (en) * | 2017-12-26 | 2018-06-01 | 光明乳业股份有限公司 | Molten beans of a kind of Yoghourt suitable for infant and preparation method thereof |
| CN109430389A (en) * | 2018-12-21 | 2019-03-08 | 光明乳业股份有限公司 | A kind of children's flavored fermented milk and preparation method thereof |
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Application publication date: 20091209 |