CN101669548A - Low-fat drinking yoghurt containing suspended particles and preparation method thereof - Google Patents
Low-fat drinking yoghurt containing suspended particles and preparation method thereof Download PDFInfo
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Abstract
The invention relates to low-fat drinking yoghurt containing suspended particles and a preparation method thereof, in particular to a yoghurt formulation and a preparation process method thereof, belonging to the technical field of dairy products. The low-fat fresh milk or restoration milk is mixed with stabilizing agents, white granulated sugar, dietary fibers (inulin) and other chemicals, and then the mixture is homogenized and sterilized; and lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium and lactobacillus acidophilus are added for fermentation to obtain the low-fat drinking yoghurt product with high value. The product is fermented, homogenized and filled after adding the stabilizing agents and the like. Compared with the traditional processes, the method omits the processes of re-homogenizing the stabilizing agents, sterilizing, cooling and mixing after fermenting, can save the time of the processes and increase the efficiency and capacity.
Description
Technical field
The present invention relates to a kind of low-fat drinking yoghurt containing suspended particles and preparation method thereof, particularly its prescription and preparation technology's method thereof belong to the technical field of dairy products.
Background technology
Sour milk product is rapid as all good product growth in recent years of a kind of healthy local flavor, for the development of the Asia size of population and inferior large economy, it is sold also has very big potentiality, Euromonitor estimates that the compound growth rate in 5 years of 2007-2012 will reach 7.7% even higher, occupy first of the global sour milk market area.Wherein, drinking yoghourt reaches 9.6% in the compound growth rate of 2002-2007, is higher than the stirred yoghurt compound growth rate.Therefrom as can be seen, drink convenience and can become trend in a kind of future.
Existing market trend aspect, we see that probio/prebiotics resource has obtained utilizing more fully, and other form is as adding function factor, add fruit particle, add vegetables cereal, adding other sales volume that helps healthy composition contribution and increase and also increasing, and the new intention of these explanation new ideas is constantly promoting the variation of product form and the growth of sales volume.New product is except that functional component is weeded out the old and bring forth the new, and the innovation on its product form also is one of break-through point.Design a kind of product that contains suspended particulate, chew head unexpectedly for the consumer, be full of curious sense and enjoyment.Along with the raising of consumer health's consciousness and the consumer of most of women and overweight fear that to what fat was taken in degreasing or low-fat products more and more are received by the market, become a kind of trend of new product development.
This product has saved the process of changing stabilizing agent material sterilization cooling and mixing after the fermentation again in direct cans of after fermentation homogeneous such as adding stabilizing agents, compares with traditional handicraft, can save the process time, can improve the efficient and the production capacity of production.
Summary of the invention
Purpose of the present invention: make and add stabiliser solution, white granulated sugar, essence etc. behind a kind of milk fermentation that contains the dietary fiber inulin and make the drinking yoghourt product that contain suspended particulate through homogeneous, wherein particle evenly suspends in product, and certain interest of chewing is provided when drinking.
The present invention be a kind of be primary raw material with low fat fresh milk or recovery milk, add inulin, white granulated sugar, stabilizing agent simultaneously, the low-fat drinking yoghurt containing suspended particles of making through homogeneous, sterilization, inoculation, fermentation, cooling, homogeneous, blending, can.
Low-fat drinking yoghurt containing suspended particles of the present invention, wherein being equipped with stabilizing agent, white granulated sugar homogeneous after lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, lactobacillus acidophilus fermentation by fresh milk or recovery milk makes, this product protein content 〉=2.3%, fat content≤1.4%, non-fat solid 〉=6.5%, the main component of every 1000kg finished product is:
Lowfat milk: addition: after adding following other components, with milk with fermentation raw material quantitatively to 1000kg
Stabilizing agent: 3-11kg
White sugar: 30-80kg
Inulin: 1-10kg
Bacterial classification: 200-250DCU
Essence: 0.1-1.3kg
Suspended particulate: 20-60kg
Above-mentioned lowfat milk is that nonreactive is restored low fat milk or fresh milk partially skimmed to fat content is lower than 1.2%, its protein 〉=2.95%, non-fat solid 〉=8.1%.
Above-mentioned stabilizing agent can be to form mixing more than three kinds in pectin, agar, natrium citricum, xanthans, the converted starch, and its amount ranges part by weight is: pectin 0.4-1.5kg, agar 0.5-2kg, natrium citricum 0.5-1kg, xanthans 0.5-1kg, converted starch 1-7kg.
Above-mentioned inulin is the dietary fiber inulin, extracts purifying and make from feverfew.
Above-mentioned bacterial classification includes lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, lactobacillus acidophilus, and its ratio is 3: 3: 2: 2 or 3: 4: 2: 1 or 4: 4: 1: 1 or 4: 3: 2: 1.
Above-mentioned suspended particulate is that sodium alginate, pectin, lecithin, shitosan join in the 60-75 ℃ of hot water and dissolve, and is cooled to room temperature after the 85-95 ℃ of sterilization, splashes into sterilized CaCl after forming 1-3% percentage by weight mixed solution
2In solution or the calcium lactate solution, its concentration is the 0.5-3% percentage by weight, filtration can obtain the particle of 3-6mm under the aseptic condition, and it is that 0.5-1%, pectin interpolation weight percent concentration scope are that 0.5-1%, lecithin scope are that 0.3-0.8%, shitosan interpolation weight percent concentration scope are 0.3-1% that wherein said sodium alginate adds the weight percent concentration scope.
The suspension nutritional granular provides certain head of chewing when drinking, and has increased enjoyment, and this is one of this patent inventive point.Another one inventive point among the present invention is exactly the particle that obtains by method of the present invention, again through adding stabilizing agent in the product of the present invention, can be suspended in the liquid form product, this is the proportioning result that the present inventor obtains through long-term endeavour and experiment, if the particle in the final products can't evenly suspend, the mouthfeel of product and drink enjoyment and can reduce greatly then, and the consumer is when eating product of the present invention, can both take in suspended particulate equably, can produce extraordinary mouthfeel and enjoyment for every mouthful.
More preferably, in order to increase the nutrition of product of the present invention, also in suspended particulate, add: vitamin A content 120000-200000IU/g, vitamin d3 levels 16000-300000IU/g, Vitwas E content 1000-1600mg/g, thiamine mononitrate cellulose content 100-160mg/g, the hydrochloric acid pyrrole zinc content 20-80mg/g that trembles, niacinamide content 600-1400mg/g, Cobastab
12Content is 70-130mg/g, iron content 160-280mg/g, zinc content 160-280mg/g, taurine 6000-10000mg/g.Wherein, vitamin and mineral matter total addition level scope are the 1-1.6% percentage by weight of product.
The inventive method comprises the steps:
A) raw material milk detection, partially skimmed;
B) raw material milk standardization;
C) according to above-mentioned ratio batching;
D) it is quantitative with the milk of remainder wherein to mix the back;
E) sterilization behind the homogeneous;
F) cooling back inoculation;
G) fermentation;
H) cooling;
I) homogeneous;
J) prepackage suspended particulate, can.
K) warehouse-in refrigeration;
L) check;
M) qualified clearance.
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 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%;
Above-mentioned batching step is: inulin, white granulated sugar, stabilizing agent is uniformly dispersed after mixing, and with the dissolving of 55-65 ℃ of milk of part liquid, behind the stirring 10min, standby again;
Above-mentioned mixing and quantitative step are: mix after adding remaining skim milk, quantitatively arrive 1000Kg, and standby;
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/65-70 ℃ 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 and essence, mixes 20min, closes agitator;
Above-mentioned fermentation step is: 43 ± 2 ℃ of condition bottom fermentations, and terminal point acidity is controlled at 70-750T;
Above-mentioned cooling step is: after acidity reaches requirement, open frozen water, crawl agitator 30 seconds is beaten cold back temperature and is controlled at 20-25 ℃, notes regulating flow;
Described homogenizing step is: when the milk temperature is reduced to below 25 ℃, carry out aseptic homogeneous under the 10-15mPa;
Above-mentioned prepackage suspended particulate, can step are: with suspended particulate after feed liquid is mixed can or be filled to the suspended particulate sterile working in the packaging material earlier after can again, and within an hour with product 2-6 ℃ of refrigeration 18 hours down.
The specific embodiment
Embodiment 1
(1) 75kg white granulated sugar, 3Kg inulin, 3kg stabilizing agent are mixed, stir 10min with the dissolving of 350Kg65 ℃ of milk liquid, standby.
(2) mixing, quantitative.Feed liquid is squeezed in the remaining raw milk, mixed, quantitatively arrive 1000Kg with remaining milk.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 40 ℃, is sprinkled into direct putting type powder bacterial classification 250u and 1kg essence.Mix 30min.
(5) 42 ℃ of condition bottom fermentations, terminal point acidity is controlled at 70 ° of T.
(6) cooling.After acidity reaches requirement, open frozen water, started agitator 30 seconds, cool off standbyly, temperature is controlled at 18-20 ℃.
(7) homogeneous.With cultured milk's cryogenic sterile homogeneous under 10mPa.
(8) can, storage.With the 30kg suspended particulate after feed liquid is mixed can or be filled to the suspended particulate sterile working in the packaging material earlier after can again, finished product placed 2-6 ℃ of refrigeration down immediately in 1 hour.
Embodiment 2
(1) 80kg white granulated sugar, 11kg stabilizing agent, 2Kg inulin are mixed, stir 10min with the dissolving of 400Kg65 ℃ of milk liquid, standby.
(2) mixing, quantitative.Feed liquid is squeezed in the remaining raw milk, mixed, quantitatively arrive 1000Kg with remaining milk.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 40 ℃, is sprinkled into direct putting type powder bacterial classification 250u and 0.8kg essence.Mix 30min.
(5) 42 ℃ of condition bottom fermentations, terminal point acidity is controlled at 70 ° of T.
(6) cooling.After acidity reaches requirement, open frozen water, started agitator 30 seconds, cool off standbyly, temperature is controlled at 18-20 ℃.
(7) homogeneous.With acidified milk cryogenic sterile homogeneous under 12mPa.
(8) can, storage.With the 20kg suspended particulate after feed liquid is mixed can or be filled to the suspended particulate sterile working in the packaging material earlier after can feed liquid again.Finished product placed 2-6 ℃ of refrigeration down immediately in 1 hour.
Embodiment 3
(1) 75kg white granulated sugar, 7kg stabilizing agent, 3Kg inulin are mixed, directly dissolve with about 500Kg4 ℃ milk liquid and stir 10min, standby.
(2) mixing, quantitative.Feed liquid is squeezed in the remaining raw milk, mixed, 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 1kg essence.Mix 30min.
(5) 42 ℃ of condition bottom fermentations, terminal point acidity is controlled at 70 ° of T.
(6) cooling.After acidity reaches requirement, open frozen water, started agitator 30 seconds, cool off standbyly, temperature is controlled at 18-20 ℃.
(7) homogeneous.With acidified milk cryogenic sterile homogeneous under 15mPa.
(8) can, storage.With the 50kg suspended particulate after feed liquid is mixed can or be filled to the suspended particulate sterile working in the packaging material earlier after can feed liquid again.Finished product placed 2-6 ℃ of refrigeration down immediately in 1 hour.
Embodiment 4
(1) 75kg white granulated sugar, 10kg stabilizing agent, 3Kg inulin are mixed, stir 10min with the dissolving of about 450Kg5 ℃ milk liquid, standby.
(2) mixing, quantitative.Feed liquid is squeezed in the remaining raw milk, mixed, 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 1kg essence.Mix 30min.
(5) 42 ℃ of condition bottom fermentations, terminal point acidity is controlled at 70 ° of T.
(6) cooling.After acidity reaches requirement, open frozen water, started agitator 30 seconds, cool off standbyly, temperature is controlled at 18-20 ℃.
(7) homogeneous.With acidified milk cryogenic sterile homogeneous under 12mPa.
(8) can, storage.With the 60kg suspended particulate after feed liquid is mixed can or be filled to the suspended particulate sterile working in the packaging material earlier after can feed liquid again.Finished product placed 2-6 ℃ of refrigeration down immediately in 1 hour.
Additional embodiment 1:
The preparation method of suspended particulate is as follows:
The vitamin particle is sodium alginate, pectin, lecithin, shitosan, vitamin(e) A acetate, vitamin D
3, Vitwas E, thiamine mononitrate element, hydrochloric acid pyrrole tremble zinc, niacinamide, Cobastab
12, iron, zinc, taurine, add in 75 ℃ of hot water and dissolve, be cooled to room temperature after 95 ℃ of sterilizations, splash into sterilized CaCl after forming the mixed solution of 3% percentage by weight
2In the solution or the calcium lactate aqueous solution, its concentration is 3%, and filtration can obtain the particle of 3-6mm under the aseptic condition.
Wherein, sodium alginate adds that concentration range is 1%, pectin adds that concentration range is 1%, the lecithin scope is 0.8%, to add concentration range be 1% to shitosan.
Vitamin and mineral matter total addition level scope are 1.6% percentage by weight of product; its composition and weight portion ratio thereof are: vitamin A content 200000IU/g; vitamin d3 levels 300000IU/g, Vitwas E content 1600mg/g, thiamine mononitrate cellulose content 160mg/g; pyridoxine hydrochloride content 80mg/g; niacinamide content 1400mg/g, cobalamin content are 130mg/g, iron content 280mg/g; zinc content 280mg/g, taurine 10000mg/g.
Additional embodiment 2:
The preparation method of suspended particulate is as follows:
The vitamin particle is sodium alginate, pectin, lecithin, shitosan, vitamin(e) A acetate, vitamin D
3, Vitwas E, thiamine mononitrate element, hydrochloric acid pyrrole tremble zinc, niacinamide, Cobastab
12, iron, zinc, taurine, add in 60 ℃ of hot water and dissolve, be cooled to room temperature after 85 ℃ of sterilizations, splash into sterilized CaCl after forming the mixed solution of 1% percentage by weight
2In the solution or the calcium lactate aqueous solution, its concentration is 0.5%, and filtration can obtain the particle of 3-6mm under the aseptic condition.
Wherein, sodium alginate adds that concentration range is 0.5%, pectin adds that concentration range is 0.5%, the lecithin scope is 0.3%, to add concentration range be 0.3% to shitosan.
Vitamin and mineral matter total addition level scope are 1% percentage by weight of product, its composition and weight portion ratio thereof are: vitamin A content 120000IU/g, vitamin d3 levels 16000IU/g, Vitwas E content 1000mg/g, thiamine mononitrate cellulose content 100mg/g, pyridoxine hydrochloride content 20mg/g, niacinamide content 600mg/g, Cobastab
12Content is 70mg/g, iron content 160mg/g, zinc content 160mg/g, taurine 6000mg/g.
Additional embodiment 3:
The preparation method of suspended particulate is as follows:
The vitamin particle is sodium alginate, pectin, lecithin, shitosan, vitamin(e) A acetate, vitamin D
3, Vitwas E, thiamine mononitrate element, hydrochloric acid pyrrole tremble zinc, niacinamide, Cobastab
12, iron, zinc, taurine, add in 60 ℃ of hot water and dissolve, be cooled to room temperature after 95 ℃ of sterilizations, splash into sterilized CaCl after forming the mixed solution of 2% percentage by weight
2In the solution or the calcium lactate aqueous solution, its concentration is 1.5%, and filtration can obtain the particle of 3-6mm under the aseptic condition.
Wherein, sodium alginate adds that concentration range is 0.8%, pectin adds that concentration range is 0.8%, the lecithin scope is 0.5%, to add concentration range be 0.7% to shitosan.
Vitamin and mineral matter total addition level scope are 1.3% percentage by weight of product, its composition and weight portion ratio thereof are: vitamin A content 100000IU/g, vitamin d3 levels 100000IU/g, Vitwas E content 1300mg/g, thiamine mononitrate cellulose content 130mg/g, pyridoxine hydrochloride content 50mg/g, niacinamide content 900mg/g, Cobastab
12Content is 90mg/g, iron content 220mg/g, zinc content 220mg/g, taurine 8000mg/g.
The result of invention
The trial test mode: 50 consumers adopt the mode of blank marking to carry out.The full marks of mouthfeel, 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:
| Mouthfeel | ??8.19 |
| Rare denseness | ??9.0 |
| Sugariness | ??9.0 |
| Acidity | ??8.24 |
| Children's slippery | ??8.38 |
| Tasty and refreshing degree | ??8.56 |
| Aftertaste | ??8.87 |
| Fragrance | ??8.67 |
| Whole sensation | ??8.98 |
Claims (8)
1. low-fat drinking yoghurt containing suspended particles, it is characterized in that: be equipped with stabilizing agent, white granulated sugar homogeneous after lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, lactobacillus acidophilus fermentation by fresh milk or recovery milk and make, this product protein content 〉=2.3%, fat content≤1.4%, non-fat solid 〉=6.5%, the main component of per 1 000kg finished product is:
Lowfat milk: addition: after adding following other components, with milk with fermentation raw material quantitatively to 1000kg
Stabilizing agent: 3-11kg
White sugar: 30-80kg
Inulin: 1-10kg
Bacterial classification: 200-250DCU
Essence: 0.1-1.3kg
Suspended particulate: 20-60kg.
2. low-fat drinking yoghurt containing suspended particles according to claim 1 is characterized in that: described lowfat milk is that nonreactive is restored low fat milk or fresh milk partially skimmed to fat content is lower than 1.2%, its protein 〉=2.95%, non-fat solid 〉=8.1%.
3. low-fat drinking yoghurt containing suspended particles according to claim 1, it is characterized in that: described stabilizing agent can be to form mixing more than three kinds in pectin, agar, natrium citricum, xanthans, the converted starch, and its amount ranges part by weight is: pectin 0.4-1.5kg, agar 0.5-2kg, natrium citricum 0.5-1kg, xanthans 0.5-1kg, converted starch 1-7kg.
4. low-fat drinking yoghurt containing suspended particles according to claim 1 is characterized in that: described inulin is the dietary fiber inulin, extracts purifying and make from feverfew.
5. low-fat drinking yoghurt containing suspended particles according to claim 1, it is characterized in that: bacterial classification includes lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, lactobacillus acidophilus, and its ratio is 3: 3: 2: 2 or 3: 4: 2: 1 or 4: 4: 1: 1 or 4: 3: 2: 1.
6. low-fat drinking yoghurt containing suspended particles according to claim 1, it is characterized in that: suspended particulate is that sodium alginate, pectin, lecithin, shitosan join in the 60-75 ℃ of hot water and dissolve, be cooled to room temperature after the 85-95 ℃ of sterilization, splash into sterilized CaCl behind the formation 1-3% percentage by weight mixed solution
2In solution or the calcium lactate solution, its concentration is the 0.5-3% percentage by weight, filtration can obtain the particle of 3-6mm under the aseptic condition, and it is that 0.5-1%, pectin interpolation weight percent concentration scope are that 0.5-1%, lecithin weight percentage ranges are that 0.3-0.8%, shitosan interpolation weight percent concentration scope are 0.3-1% that wherein said sodium alginate adds the weight percent concentration scope.
7. according to the preparation method of any described low-fat drinking yoghurt containing suspended particles among the claim 1-6, its feature comprises the steps:
1) raw material milk detection, partially skimmed;
2) raw material milk standardization;
3) according to above-mentioned ratio batching;
4) it is quantitative with the milk of remainder wherein to mix the back;
5) sterilization behind the homogeneous;
6) cooling back inoculation;
7) fermentation;
8) cooling;
9) homogeneous;
10) prepackage suspended particulate, can.
8. the preparation method of described low-fat drinking yoghurt containing suspended particles according to claim 7 is characterized in that: described raw material milk detects, defatting step is: 72 ° of alcohol protein stabilizations, and acidity≤18 ° T boils normal; Detect fat, protein, non-fat solid and antibiotic residue; Milk temperature≤4 ℃; The raw material milk partially skimmed is to fat content≤1.4%;
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: inulin, white granulated sugar, stabilizing agent is uniformly dispersed after mixing, and with the dissolving of 55-65 ℃ of milk of part liquid, behind the stirring 10min, standby again;
Described mixing and quantitative step are: mix after adding remaining milk, quantitatively arrive 1000Kg, and standby;
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;
Described cooling step is: after acidity reaches requirement, open frozen water, crawl agitator 30 seconds is beaten cold back temperature and is controlled at 20-25 ℃, notes regulating flow;
Described homogenizing step is: when the milk temperature is reduced to below 25 ℃, carry out aseptic homogeneous under the 10-15mPa;
Described prepackage suspended particulate, can step are: with suspended particulate after feed liquid is mixed can or be filled to the suspended particulate sterile working in the packaging material earlier after can again, and within an hour with product 2-6 ℃ of refrigeration 18 hours down.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8105577B1 (en) * | 2010-07-09 | 2012-01-31 | Master Supplements, Inc. | Prebiotic composition for increasing probiotic growth rate and activity |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8105577B1 (en) * | 2010-07-09 | 2012-01-31 | Master Supplements, Inc. | Prebiotic composition for increasing probiotic growth rate and activity |
| US8105576B1 (en) * | 2010-07-09 | 2012-01-31 | Master Supplements, Inc. | Increasing probiotic growth rate and activity using prebiotic composition |
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Application publication date: 20100317 |