CN101601422A - A kind of low-sugar defatted yogurt and preparation method thereof - Google Patents
A kind of low-sugar defatted yogurt and preparation method thereof Download PDFInfo
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- CN101601422A CN101601422A CNA200910158664XA CN200910158664A CN101601422A CN 101601422 A CN101601422 A CN 101601422A CN A200910158664X A CNA200910158664X A CN A200910158664XA CN 200910158664 A CN200910158664 A CN 200910158664A CN 101601422 A CN101601422 A CN 101601422A
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Abstract
The present invention relates to a kind of preparing low-sugar defatted, belong to the technical field of dairy products.Be equipped with homogeneous behind the change material such as stabilizing agent, generation sugar, lactalbumin, soluble dietary fiber (inulin), sterilization by degreasing fresh milk or reconstituted milk (fat content≤0.4%), add lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, Lactobacillus casei fermentation again, obtain a kind of low-sugar defatted yogurt goods that are of high nutritive value, this product heat is low, cane sugar content can help the control body weight less than 3.5%.
Description
Technical field
The present invention relates to a kind of low-sugar defatted yogurt and preparation method thereof, Yoghurt formulation and preparation method thereof particularly belongs to the technical field of dairy products.
Background technology
World Health Organization's investigation in 2005 shows that about 1,600,000,000 adults (age was greater than 15 years old) in the whole world are overweight, and at least 4 hundred million one-tenth human bodies are suffered from fat.2005 global 2,000 10,000 5 years old overweight with children.According to further prediction, 2,300,000,000 adults that will have an appointment by 2015 are overweight, and adult more than 700,000,000 is for fat.Overweight and the fat problem that once was regarded as high-income countries' existence, but, especially in urban environment, just be the trend of rapid rising in middle and low income country.In China, there is 25% people overweight approximately, people's obesity of 5%.Fat and overweight cause be the heat taken in the heat of consumption between imbalance.The overweight obesity in the whole world rises and is attributable to some factors, comprising: global metatrophia, and take in more high fat, high sugar but lack the high-energy food of vitamin, mineral matter and other micronutrient; Many work are to finish under normal form of sitting, and ride instead of walk the development and the urbanization process of instrument such as automobile makes that body movement is tending towards reducing, and intimate heat consumption reduces and the fat accumulation forms overweight or fat.
Overweight and obesity can cause cardiovascular disease, diabetes chronic diseases.Become a big killer who threatens human health.The absorption of the total fat of restriction, the excessive absorption of restriction sugar is individual as the overweight and fat effective means of prevention.
Sour milk is rich in high-quality protein, vitamin, mineral matter, delicate mouthfeel, and sweet and sour taste is a kind of food that is loved by the people.Develop the yoghurt of degreasing low sugar, can satisfy numerous overweight peoples or other emphasis stature personage's demand.On the market, market is also very big at home.
Summary of the invention
Purpose of the present invention: add inulin, WPC etc. in sloughing the fresh feed milk of fat, produce and be rich in nutritive value, added value improves the low-sugar defatted yogurt goods that form.Yet there are no this series products on the domestic market at present, filled up the domestic market blank.
The present invention be a kind of be primary raw material with the skim milk, add lactalbumin, inulin simultaneously, the low-sugar defatted yogurt of through homogeneous, sterilization, inoculation, blending, fermentation, cooling, stir, can being made.
Protein content in the product of the present invention 〉=2.3%, fat content≤0.4%.
The main component of final products of the present invention is:
Skim milk: addition: after adding following other components, with milk with fermentation raw material quantitatively to 1000kg
Stabilizing agent: 1-10kg
Sweetener: 0.05-85kg
Inulin: 1-40kg
Bacterial classification: 200-250DCU
Lactalbumin: 2-20kg
Essence: 0.1-1kg
Above-mentioned skim milk is degreasing fresh milk or reconstituted milk, and it is residual to detect antibiotic-free, protein content 〉=2.95%, fat≤0.4%.
Above-mentioned stabilizing agent can be one or more compositions in agar, microcrystalline cellulose, pectin, the converted starch, and its amount ranges part by weight is: agar 0.1-2kg, microcrystalline cellulose 0.3-0.5kg, pectin 0.1-1kg, converted starch 1-6.5kg.
Above-mentioned inulin is the dietary fiber inulin, makes by purifying in the feverfew; Described lactalbumin is the crude whey albumen that extracts from cow's milk, can wherein one or both forms by lactalbumin 80 (Protein content is 80% in the 80 expression WPCs) and lactalbumin 34 (34 represent that Protein content is 34% in the WPCs), Heat stability is good, stable performance in yoghurt.
The generation sugar prescription of above-mentioned replacement part sucrose is sweet for knob, the composite use of several different proportions of maltitol pulp, acesulfame potassium, Sucralose, Aspartame, antierythrite, xylitol, as the sweet 0.05-0.10kg of knob, maltitol pulp 40-60kg (or maltitol powder 24-37kg), acesulfame potassium 0.06-0.10kg; Aspartame 0.05-0.10kg, acesulfame potassium 0.05-0.10, antierythrite 20-30kg; Sucralose 0.02-0.10, antierythrite 10-35kg.
Above-mentioned bacterial classification includes lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, Lactobacillus casei, and ratio is 3: 3: 2: 2 or 3: 4: 2: 1 or 4: 4: 1: 1 or 4: 3: 2: 1.
The preparation method of product of the present invention comprises the steps:
1) raw material milk detects;
2) raw material milk standardization;
3) raw material milk degreasing;
4) according to above-mentioned ratio batching;
5) using wherein after the mixing, the milk of remainder quantitatively arrives 1000Kg;
6) sterilization behind the homogeneous;
7) cooling back inoculation;
8) fermentation;
9) turn over cylinder, cooling;
10) can.
Above-mentioned 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 ℃;
Above-mentioned raw materials milk defatting step is: raw milk is warming up to 42-60 ℃ separates removal fat to below 0.4%;
Above-mentioned raw materials milk normalization step is: milk temperature (40-45 ℃) and circulation timei (10 minutes), milk protein content and non-fat solid must reach requirement after the standardization, i.e. protein content 〉=2.95%, non-fat solid 〉=8.1%;
Above-mentioned batching step is: will be uniformly dispersed after the whole components mixing except that milk and lactalbumin, and with the dissolving of 55-65 ℃ of milk of part liquid, behind the stirring 10min, add remaining lactalbumin more again, 5min is stirred in mixing, and is standby
Above-mentioned mixing and quantitative step are: add remaining milk and mix, quantitatively arrive 1000Kg;
Feed liquid is cooled to below 20 ℃ before the above-mentioned sterilization, detects be allowed for access after qualified homogeneous, sterilization, and concrete condition is: material carries out homogeneous under 18-25Mpa/65-75 ℃ of condition, sterilization under 95-100 ℃/300S condition;
Above-mentioned cooling and inoculation step are: material is cooled to 43-45 ℃, is sprinkled into described direct putting type powder bacterial classification, adds essence, mixes 20min, closes agitator;
Above-mentioned fermentation step is: 43 ± 2 ℃ of condition bottom fermentations, terminal point acidity are controlled at 70-75 ° of T;
Above-mentioned 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 above-mentioned can step, method is: temperature is reduced to 10 ℃ within an hour, then refrigerates 18 hours down at 2-6 ℃.
Described a kind of low-sugar defatted yogurt product has the normal color and luster of product, flavour, smell, no empyreuma, becomes sour, reaches other peculiar smell.
Strict nonreactive degreasing fresh milk, fatty≤0.4%, protein 〉=2.95%.The skimmed milk liquid that is creamy white at normal temperatures has unique frankincense flavor.The smell of high-quality is fresh, and the state stable homogeneous has the product of good fluidity.
Above-mentioned inulin extracts purifying by feverfew and makes Heat stability is good, stable performance in low acidity beverage.
Bacterial classification includes lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, Lactobacillus casei, and ratio is 3: 3: 2: 2 or 3: 4: 2: 1 or 4: 4: 1: 1 or 4: 3: 2: 1.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 the resultant.
2, raw material milk standardization: note during standardization suckling warm (40-45 ℃) and circulation timei (10 minutes), protein and non-fat solid must reach the regulation requirement after the standardization: protein content 〉=2.95%, non-fat solid 〉=8.1%;
3, batching: with sucrose, generation sugar, stabilizing agent, inulin be uniformly dispersed, again with the 60-65 ℃ of milk liquid dissolving of part, and stir 10min, add lactalbumin again, stirring 5min, standby.
4, adding remaining 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 850-965Kg.
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 and essence, 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, allotment, 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, can.
10, 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 8Kg stabilizing agent is sweet with the 0.05kg knob, 1Kg inulin mixes, use 300Kg, the dissolving of 65 ℃ of milk liquid, and stirring 10min, add 2kgWPC80 (WPC of protein content of whey 80%) again, 15Kg WPC34 (protein content of whey is 34% WPC) stirs 5min, and is standby.Wherein the proportioning of stabilizing agent is: agar 2kg, microcrystalline cellulose 0.5kg, pectin 1kg, converted starch 6.5kg.
(2) mixing, quantitative.Stabilizing agent and feed liquid 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 40 ℃, is sprinkled into direct putting type powder bacterial classification 250u and 0.09kg essence.Mix 30min.Wherein the ratio of bacterial classification is: lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, Lactobacillus casei, ratio are 3: 3: 2: 2.
(5) 42 ℃ of condition bottom fermentations, terminal point acidity is controlled at 70 ° of T.
(6) turn over cylinder, allotment, 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 5Kg stabilizing agent is mixed with 30kg sucrose, 0.1kg three filter sucrose, 40kg maltitol pulp, inulin, use 300Kg, the dissolving of 60 ℃ of milk liquid, and stirring 10min, add 20Kg WPC34 (protein content of whey is 34% WPC) again, stir 5min, standby.Wherein the proportioning of stabilizing agent is: agar 0.1kg, microcrystalline cellulose 0.3kg, pectin 0.1kg, converted starch 1kg.
(2) mixing, quantitative.Stabilizing agent and feed liquid 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 25Mpa/70 ℃ of condition, sterilization under 95 ℃, 300S condition.
(4) material is cooled to 42 ℃, is sprinkled into direct putting type powder bacterial classification 250u and 0.1kg essence.Mix 30min.Wherein the ratio of bacterial classification is: lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, Lactobacillus casei, ratio are 3: 4: 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 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) 10Kg stabilizing agent and 35kg sucrose, 0.1kg knob is sweet, 30kg maltitol pulp, 30kg inulin mix, use 300Kg, the dissolving of 65 ℃ of milk liquid, and stirring 10min, add 5KgWPC80 (WPC of protein content of whey 80%) again, 15Kg WPC34 (protein content of whey is 34% WPC) stirs 5min, and is standby.Wherein the proportioning of stabilizing agent is: agar 0.1kg, microcrystalline cellulose 0.5kg, pectin 0.1kg, converted starch 6.5kg.
(2) mixing, quantitative.Stabilizing agent and feed liquid 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 250u and 0.08kg essence.Mix 30min.Wherein the ratio of bacterial classification is: lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, Lactobacillus casei, ratio are 4: 4: 1: 1.
(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 4Kg stabilizing agent is mixed with 20kg sucrose, 0.10kg Aspartame, 0.10kg acesulfame potassium, 40kg xylitol slurry, 20kg inulin, with the dissolving of 300Kg65 ℃ of milk liquid, and stirring 10min, add 4KgWPC80 (WPC of protein content of whey 80%) again, 10Kg WPC34 (protein content of whey is 34% WPC), stir 5min, standby.Wherein the proportioning of stabilizing agent is: agar 2kg, microcrystalline cellulose 0.3kg, pectin 1kg, converted starch 1kg.
(2) mixing, quantitative.Stabilizing agent and feed liquid 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 and 0.1kg essence.Mix 30min.Wherein the ratio of bacterial classification is: lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, Lactobacillus casei, ratio are 4: 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 6 ℃ of refrigerations down immediately in 15min.
Embodiment 5
(1) 1Kg stabilizing agent and 35kg sucrose, 0.1kg knob is sweet, 40Kg inulin mixes, use 300Kg, the dissolving of 65 ℃ of milk liquid, and stirring 10min, add 2kgWPC80 (WPC of protein content of whey 80%) again, 20Kg WPC34 (protein content of whey is 34% WPC) stirs 5min, and is standby.Wherein the proportioning of stabilizing agent is: agar 2kg, microcrystalline cellulose 0.5kg, pectin 1kg, converted starch 6.5kg.
(2) mixing, quantitative.Stabilizing agent and feed liquid 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 40 ℃, is sprinkled into direct putting type powder bacterial classification 250u and 0.09kg essence.Mix 30min.Wherein the ratio of bacterial classification is: lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, Lactobacillus casei, ratio are 3: 3: 2: 2.
(5) 42 ℃ of condition bottom fermentations, terminal point acidity is controlled at 70 ° of T.
(6) turn over cylinder, allotment, 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 6
(1) 10Kg stabilizing agent and 35kg sucrose, antierythrite 35kg knob is sweet, 1Kg inulin mixes, use 300Kg, the dissolving of 65 ℃ of milk liquid, and stirring 10min, add 2kgWPC80 (WPC of protein content of whey 80%) again, 2Kg WPC34 (protein content of whey is 34% WPC) stirs 5min, and is standby.Wherein the proportioning of stabilizing agent is: agar 2kg, microcrystalline cellulose 0.5kg, pectin 1kg, converted starch 6.5kg.
(2) mixing, quantitative.Stabilizing agent and feed liquid 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 40 ℃, is sprinkled into direct putting type powder bacterial classification 250u and 0.09kg essence.Mix 30min.Wherein the ratio of bacterial classification is: lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, Lactobacillus casei, ratio are 3: 3: 2: 2.
(5) 42 ℃ of condition bottom fermentations, terminal point acidity is controlled at 70 ° of T.
(6) turn over cylinder, allotment, 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.
The result of invention
The trial test mode: 50 persons of judging 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 | ??8.0 |
| Rare denseness | ??8.6 |
| 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 (9)
1. low-sugar defatted yogurt, it is characterized in that: be equipped with stabilizing agent, made through lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, Lactobacillus casei fermentation for sugar, lactalbumin by skim milk or reconstituted milk (fat content≤0.4%), the main component of every 1000kg finished product is:
Skim milk: addition: after adding following other components, with milk with fermentation raw material quantitatively to 1000kg
Stabilizing agent: 1-10kg
Sweetener: 0.05-85kg
Inulin: 1-40kg
Bacterial classification: 200-250DCU
Lactalbumin: 2-20kg
Essence: 0.1-1kg
2. low-sugar defatted yogurt according to claim 1 is characterized in that: described skim milk is nonreactive defatted fresh milk or degreasing reconstituted milk, its fat content≤0.4%.
3. low-sugar defatted yogurt according to claim 1, its defatted milk is characterised in that: described nonreactive degreasing fresh milk or reconstituted milk, protein content 〉=2.95%.
4. degreasing according to claim 1 does not have the sucrose yoghurt, it is characterized in that: described stabilizing agent can be one or more compositions in agar, microcrystalline cellulose, pectin, the converted starch, its amount ranges part by weight is: agar 0.1-2kg, microcrystalline cellulose 0.3-0.5kg, pectin 0.1-1kg, converted starch 1-6.5kg.
5. low-sugar defatted yogurt according to claim 1 is characterized in that: described inulin is the dietary fiber inulin, and purifying from feverfew makes; Described lactalbumin is the crude whey albumen that extracts from cow's milk, can wherein one or both forms by lactalbumin 80 (Protein content is 80% in the 80 expression WPCs) and lactalbumin 34 (34 represent that Protein content is 34% in the WPCs), Heat stability is good, stable performance in yoghurt.
6. low-sugar defatted yogurt according to claim 1, it is characterized in that: bacterial classification includes lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, Lactobacillus casei, and ratio is 3: 3: 2: 2 or 3: 4: 2: 1 or 4: 4: 1: 1 or 4: 3: 2: 1.
7. low-sugar defatted yogurt according to claim 1, it is characterized in that: the generation sugar prescription of described replacement part sucrose is sweet for knob, the composite use of several different proportions of maltitol pulp, acesulfame potassium, Sucralose, Aspartame, antierythrite, xylitol, as the sweet 0.05-0.10kg of knob, maltitol pulp 40-60kg (or maltitol powder 24-37kg), acesulfame potassium 0.06-0.10kg; Aspartame 0.05-0.10kg, acesulfame potassium 0.05-0.10, antierythrite 20-30kg; Sucralose 0.02-0.10, antierythrite 10-35kg.
8. according to any described preparing low-sugar defatted among the claim 1-7, it is characterized in that: comprise the steps:
1) raw material milk detects;
2) raw material milk degreasing;
3) raw material milk standardization;
4) according to above-mentioned ratio batching;
5) using wherein after the mixing, the milk of remainder quantitatively arrives 1000Kg;
6) sterilization behind the homogeneous;
7) cooling back inoculation;
8) fermentation;
9) turn over cylinder, cooling;
10) can.
9. described preparing low-sugar defatted according to claim 8 is characterized in that: described 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 defatting step is: raw milk is warming up to 42-60 ℃ separates removal fat to below 0.4%;
Described raw material milk normalization step is: milk temperature (40-45 ℃) and circulation timei (10 minutes), milk protein content and non-fat solid must reach requirement after the standardization, i.e. protein content 〉=2.95%, non-fat solid 〉=8.1%;
Described batching step is: will be uniformly dispersed after the whole components mixing except that milk, lactalbumin, with the dissolving of 55-65 ℃ of milk of part liquid, behind the stirring 10min, add lactalbumin more again, mix 5min, and standby;
Described mixing and quantitative step are: after adding remaining milk, 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 18-25Mpa/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 and essence, 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 ℃.
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| WO2013135778A1 (en) * | 2012-03-13 | 2013-09-19 | Danone Gmbh | Process for making sweetened fermented dairy products comprising erythritol |
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| CN102018054A (en) * | 2010-12-08 | 2011-04-20 | 内蒙古伊利实业集团股份有限公司 | Low-fat surface mould mature soft cheese and preparation method thereof |
| WO2013135778A1 (en) * | 2012-03-13 | 2013-09-19 | Danone Gmbh | Process for making sweetened fermented dairy products comprising erythritol |
| CN102742645A (en) * | 2012-07-16 | 2012-10-24 | 武汉光明乳品有限公司 | Preparation method of active probiotic fermented yogurt beverage |
| CN103651797A (en) * | 2012-09-21 | 2014-03-26 | 内蒙古伊利实业集团股份有限公司 | High-protein low-fat yoghourt and preparation method thereof |
| CN103651797B (en) * | 2012-09-21 | 2015-12-16 | 内蒙古伊利实业集团股份有限公司 | A kind of high-protein low-fat yogurt and preparation method thereof |
| CN102934786A (en) * | 2012-11-30 | 2013-02-20 | 苏州工业园区尚融科技有限公司 | Compound sweetening agent applicable to sour soybean milk and preparation method thereof |
| RU2622080C1 (en) * | 2016-04-01 | 2017-06-09 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ"). | Method of producing cultured milk beverage with inulin |
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| CN107897371A (en) * | 2017-12-11 | 2018-04-13 | 新希望双喜乳业（苏州）有限公司 | One kind is without sucrose flavored fermented milk |
| CN109221395A (en) * | 2018-07-18 | 2019-01-18 | 安徽新希望白帝乳业有限公司 | A kind of low-sugar nutritional cereal milk shake |
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