CN101715818A - Transparent packaging layered jam yogurt and preparation method thereof - Google Patents
Transparent packaging layered jam yogurt and preparation method thereof Download PDFInfo
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- CN101715818A CN101715818A CN200910260320A CN200910260320A CN101715818A CN 101715818 A CN101715818 A CN 101715818A CN 200910260320 A CN200910260320 A CN 200910260320A CN 200910260320 A CN200910260320 A CN 200910260320A CN 101715818 A CN101715818 A CN 101715818A
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
- Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
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Abstract
The invention relates to transparent packaging layered jam yogurt and a preparation method thereof, belonging to the technical field of dairy products. After being prepared with chemical materials such as a stabilizing agent, white granulated sugar, a sweetening agent, whey protein and the like, fresh skimmed milk or recovered skimmed milk is homogenized and sterilized; lactobacillus acidophilus, lactobacillus Bulgarian subspecies and streptococcus thermophilus are added for fermenting and cooling; and the materials are filled twice to obtain a new layered jam yogurt product with high nutritious value. The substances in the product can be observed by using the transparent packaging materials and a jam layer is distributed on the upper layer or the lower layer of the yogurt.
Description
Technical field
The present invention relates to a kind of jam yoghurt and preparation method thereof, particularly a kind of transparent packaging layered jam yogurt belongs to the technical field of dairy products.
Background technology
Sour milk is rapid as all good product growth in recent years of a kind of health-nutrition local flavor, in global dairy products sales volume, accounted for 9.2% the market share in 2007, annual compound growth rate (2002-2007) reaches 5.7%, and global regional Zhong Yada district accounts for the global sour milk market share and is only second to Europe, reaches 24.6%.For the development of the Asia size of population and inferior large economy, it is sold also has very big potentiality, and the compound growth rate in 5 years of the relevant investigation expectation 2007-2012 of organization will reach 7.7% even higher, occupy first of the global sour milk market area.Add function factor, add fruit particle, add vegetables cereal, add other and help the new intention of new ideas such as health and make the sour milk product sales volume increase year by year.Consumer's consumption driving force presents the trend of diversification, and wherein, many consumers pursue novelty, are ready to attempt the product different with traditional yogurt.
The layered jam yoghurt uses transparent packing, makes the consumer can directly see real layered jam layer and sour milk content, from visually evoking curiosity, strengthens desire to purchase.
Sour milk is rich in high-quality protein, vitamin, mineral matter, delicate mouthfeel, and sweet and sour taste, the sour milk of adding jam, the consumer has enjoyed the delicious food of fruit jam again when enjoying sour milk nutrition.This new layered yoghurt product form domestic market is considerably less at present.And, take in, pay attention to the consumer's of stature health perception raising along with part obesity or emphasis fat, they fear the absorption of fat, right sour milk products can be interested, therefore, yoghurt has satisfied demand healthy, taste again when satisfying the novel part consumer demand of love, the product of this type will be subjected to consumer's welcome on market.
Summary of the invention
Purpose of the present invention: WPC, sucrose, jam, inulin etc. in milk, be rich in nutritive value, added value improves the layered jam leben that forms.
The present invention be a kind of be primary raw material with fresh milk (or restore concerning defatted milk), add lactalbumin simultaneously, through homogeneous, sterilization, inoculation, blending, fermentation, cooling, re-filling obtains the layered jam sour milk then, product uses the visual transparent packaging material of content, jam and sour milk do not have color penetration, and the line of demarcation is clearly demarcated.The main component of every 1000kg finished product is:
Defatted fresh milk or recovery milk: 720-900Kg
Stabilizing agent: 1-10kg
Lactalbumin: 1-10kg
Inulin: 1-15kg
Sucrose: 30-50kg
Jam: 100-200kg
Bacterial classification: 250DCU
Sweetener: 20-60.2kg
Converted starch: 4-8kg.
Can also comprise the fruit grain in the above-mentioned jam.
Protein content in the product of the present invention 〉=2.3%, fat content≤0.5%, non-fat solid 〉=6.5%.
Above-mentioned milk is residual for raw material milk detects antibiotic-free, protein content 〉=2.95%, non-fat solid 〉=8.1%.
Above-mentioned stabilizing agent can be one or more compositions in agar, microcrystalline cellulose, pectin, sodium carboxymethylcellulose, the converted starch, its amount ranges part by weight is: agar 0.1-3kg, microcrystalline cellulose 0.3-1kg, pectin 0.1-2kg, sodium carboxymethylcellulose 0.1-2kg, converted starch 1-5kg.
Above-mentioned 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.
Above-mentioned sweetener prescription is that xylitol, maltitol, knob are sweet, the composite use of one or more different proportions of acesulfame potassium, Aspartame, as the sweet 0.05-0.10kg of knob, acesulfame potassium 0.06-0.10kg, xylitol 10-30kg; Aspartame 0.05-0.10kg, acesulfame potassium 0.05-0.10kg, xylitol 10-30kg.
Above-mentioned bacterial classification includes lactobacillus delbruockii subspecies bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, and its ratio is 3: 3: 2 or 3: 4: 2 or other proportioning.
Above-mentioned jam is preferably: pol is 35-45oBrix, and its granular size is granularity 3-6mm.
The preparation method of a kind of layered jam yoghurt of the present invention, it 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.
Preparation method according to the described layered jam yoghurt of claim is characterized in that: raw material milk detects step and is: 72 ° of alcohol protein stabilizations, and acidity≤18 ° T boils normal; Detect fat, protein, non-fat solid and antibiotic residue; Milk temperature≤4 ℃;
Described raw material milk normalization step is: milk temperature (40-45 ℃) and circulation timei (10 minutes), milk protein content and non-fat solid must reach requirement after the standardization, i.e. protein content 〉=2.95%, fatty≤0.5%, non-fat solid 〉=8.1%;
Described raw material milk defatting step is: with seperator fresh milk is carried out degreasing, make fat content≤0.5%;
Described 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;
Described mixing and quantitative step are: add remaining milk and mix in feed liquid, carry out then quantitatively;
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/65-75 ℃ of condition, sterilization under 95-100 ℃/300S condition;
Described cooling and inoculation step are: material is cooled to 43-45 ℃, is sprinkled into described direct putting type powder bacterial classification, mixes 20min, closes agitator;
Described fermentation step is: 43 ± 2 ℃ of condition bottom fermentations, terminal point acidity are controlled at 70-75 ° of T;
Describedly turn over cylinder and cooling step is: after acidity reaches requirement, open frozen water, crawl agitator 30 seconds turns over cylinder to surge tank, and temperature is controlled at 20-25 ℃, notes regulating flow;
Need warehouse-in refrigeration after the described can step, method is: inject the jam layer before the sour milk can earlier; Can sour milk again; Perhaps first can sour milk, and then on the sour milk layer can jam, temperature is reduced to 10 ℃ within an hour then, then 2-6 ℃ of refrigeration 18 hours down.
Described a kind of layered jam yogurt product has the normal color and luster of product, flavour, smell, no empyreuma, becomes sour, reaches other peculiar smell.The jam layer be distributed in above the sour milk or below, jam and sour milk do not have color penetration, the line of demarcation is clearly demarcated.
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, former milk degreasing: with seperator fresh milk is carried out degreasing, make fat content≤0.5%;
3, batching: sucrose, stabilizing agent, converted starch are uniformly dispersed, and 60-65 ℃ of milk liquid with part dissolves again, and stirs 10min, adds lactalbumin again, stirs 5min, and is standby.
4, adding remaining milk mixes also quantitatively.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 770-900Kg.
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, 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.Adopt re-filling, can in the transparent wrapper cup, inject jam layer, can sour milk more in advance.Perhaps first can sour milk, can jam again.
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 5Kg stabilizing agent is mixed with 35kg sucrose, 0.75kg acesulfame potassium, inulin 10kg, 30kg xylitol, use 300Kg, the dissolving of 65 ℃ of milk liquid, and it is standby to stir 10min.
(2) mixing, quantitative.Stabilizing agent and feed liquid are squeezed in the raw material skimmed milk, mix, and be quantitative with the surplus stock skim milk.Be cooled to before the sterilization below 10 ℃.
(3) homogeneous, sterilization.Material carries out homogeneous under 20Mpa/74 ℃ of condition, sterilization under 95 ℃, 300S condition.
(4) material is cooled to 40 ℃, is sprinkled into direct putting type powder bacterial classification 250u.Mix 30min.
(5) 42 ℃ of condition bottom fermentations, terminal point acidity is controlled at 70 ° of T.
(6) turn over cylinder, cooling.After acidity reaches requirement, open frozen water, started agitator 30 seconds, turn over cylinder to surge tank, temperature is controlled at 18-20 ℃.
(7) can, storage.Jam (fruit grain) is injected in the transparent wrapper cup in advance, and sour milk carries out re-filling after being cooled to 18-20 ℃, in every glass of finished product the jam layer heavy with the sour milk weight ratio be 85: 15, the finished product after the can places 6 ℃ of refrigerations down immediately in 15min.
Embodiment 2
(1) 5Kg stabilizing agent and 40kg sucrose, 0.1kg acesulfame potassium, 20kg xylitol, 5kg converted starch, 10kg lactalbumin (WPC of protein content of whey 34%), 65 ℃ of dissolvings of 5kg inulin are stirred the mixed dissolution liquid that obtains behind the 10imn and stirred 5min, and are standby.
(2) mixing, quantitative.Stabilizing agent and feed liquid are squeezed in the surplus stock defatted milk, mix, and quantitatively arrive 850kg.Be cooled to before the sterilization below 10 ℃.
(3) homogeneous, sterilization.Material carries out homogeneous under 25Mpa/65 ℃ of condition, sterilization under 95 ℃, 300S condition.
(4) material is cooled to 44 ℃, is sprinkled into direct putting type powder bacterial classification 250u.Mix 30min.
(5) 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.Sour milk is filled to after being cooled to 18-20 ℃ in the transparent wrapper cup, places 4 ℃ immediately down behind the refrigeration 12h in 15min, can jam (fruit grain) on the sour milk layer again, in every glass of finished product the jam layer heavy with the sour milk weight ratio be 85: 15, place 4 ℃ of refrigerations down again.Embodiment 3
(1) 6Kg stabilizing agent and 40kg sucrose, 0.75kg acesulfame potassium, 5kg converted starch, 0.75kg Aspartame, 65 ℃ of dissolvings of 5kg inulin are stirred the mixed dissolution liquid that obtains behind the 10imn and stirred 5min, and are standby.
(2) mixing, quantitative.Stabilizing agent and feed liquid are squeezed in the remaining raw milk, mix, and quantitatively arrive 850Kg with remaining milk.Be cooled to before the sterilization below 10 ℃.
(3) homogeneous, sterilization.Material carries out homogeneous under 20Mpa/65 ℃ of condition, sterilization under 95 ℃, 300S condition.
(4) material is cooled to 43 ℃, is sprinkled into direct putting type powder bacterial classification 250u.Mix 30min.
(5) 43 ℃ of condition bottom fermentations, terminal point acidity is controlled at 72 ° of T.
(6) turn over cylinder, cooling.After acidity reaches requirement, open frozen water, started agitator 30 seconds, turn over cylinder to surge tank, temperature is controlled at 19 ℃.
(7) can, storage.Sour milk is filled to after being cooled to 18-20 ℃ in the transparent wrapper cup, places 4 ℃ immediately down behind the refrigeration 12h in 15min, can jam (fruit grain) on the sour milk layer again, in every glass of finished product the jam layer heavy with the sour milk weight ratio be 80: 20, place 4 ℃ of refrigerations down again.
Embodiment 4
(1) the 4Kg stabilizing agent is mixed with 25kg sucrose, 0.75 Aspartame, 0.75kg acesulfame potassium, 20kg xylitol, 5kg starch, 10kg inulin, with the dissolving of 300Kg65 ℃ of milk liquid, and stirring 10min, add 5KgWPC80 (WPC of protein content of whey 80%) again, stir 5min, standby.
(2) mixing, quantitative.Stabilizing agent and feed liquid are squeezed in the remaining raw milk, mix, and quantitatively arrive 900Kg 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 44 ℃, adds direct putting type powder bacterial classification 250u.Mix 30min.
(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.Jam (fruit grain) is injected in the transparent wrapper cup in advance, and sour milk carries out re-filling after being cooled to 18-20 ℃, in every glass of finished product the jam layer heavy with the sour milk weight ratio be 85: 15, the finished product after the can places 3 ℃ of refrigerations down immediately in 15min.
The result of invention
Trial test mode: adopt the mode of blank marking to carry out.The full marks of milk fragrance, rare denseness, sugariness, acidity, young slippery, tasty and refreshing degree, aftertaste, fragrance, 9 indexs of whole sensation are 10 minutes, and mark is high more, and the expression effect is good more, carry out statistical analysis to tasting the result, and the result is as follows:
| Milk fragrance | ??8.0 |
| Rare denseness | ??8.6 |
| Sugariness | ??8.4 |
| Acidity | ??8.3 |
| Children's slippery | ??8.4 |
| Tasty and refreshing degree | ??8.3 |
| Aftertaste | ??8.5 |
| Fragrance | ??8.1 |
| Whole sensation | ??8.5 |
Claims (9)
1. transparent packaging layered jam yogurt, it is characterized in that: product lower floor is a sour milk, and re-filling obtains the layered jam sour milk then; Wherein, described product uses the visual transparent packaging material of content to pack.
2. layered jam yoghurt according to claim 1, it is characterized in that: described sour milk is equipped with stabilizing agent, white granulated sugar, sweetener, lactalbumin through lactobacillus acidophilus, lactobacillus delbruockii subspecies bulgaricus, streptococcus thermophilus fermentation by degreasing fresh milk or degreasing recovery milk, product fat content≤0.5%, protein content 〉=2.3%, non-fat solid 〉=6.5%, the component of product and the ratio of weight portion thereof are as follows:
Degreasing fresh milk or recovery milk: 720-900Kg
Stabilizing agent: 1-10kg
Lactalbumin: 1-10kg
Inulin: 1-15kg
Sucrose: 30-50kg
Jam: 100-200kg
Bacterial classification: 250DCU
Sweetener: 20-60.2kg
Converted starch: 4-8kg.
3. layered jam yoghurt according to claim 1 is characterized in that: described raw material fresh cow milk is nonreactive fresh milk skimmed milk or restores skimmed milk, its fat content≤0.5%, protein content 〉=2.95%, non-fat solid 〉=8.1%.
4. layered jam yoghurt according to claim 1, it is characterized in that: described stabilizing agent can be one or more compositions in agar, microcrystalline cellulose, pectin, sodium carboxymethylcellulose, the converted starch, wherein, preferred amount ranges part by weight is: agar 0.1-3kg, microcrystalline cellulose 0.3-1kg, pectin 0.1-2kg, sodium carboxymethylcellulose 0.1-2kg, converted starch 1-5kg.
5. layered jam yoghurt 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 be formed arbitrarily 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. layered jam yoghurt according to claim 1 is characterized in that: described bacterial classification includes lactobacillus delbruockii subspecies bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, and its ratio is preferably 3: 3: 2 or 3: 4: 2.
7. layered jam yoghurt according to claim 1 is characterized in that: described jam is preferably: pol is 35-45oBrix, and its granular size is granularity 3-6mm.
8. according to the preparation method of any described layered jam yoghurt among the claim 1-7, it is characterized in that: comprise 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 carries out quantitatively;
6) sterilization behind the homogeneous;
7) cooling back inoculation;
8) fermentation;
9) turn over cylinder, cooling;
10) can.
9. the preparation method of described layered jam yoghurt according to claim 8 is characterized in that:
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 (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 raw material milk defatting step is: with seperator fresh milk is carried out degreasing, make fat content≤0.5%;
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, carry out quantitatively;
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, 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; Described can step is: inject jam layer, can sour milk again before the sour milk can earlier; Perhaps first can sour milk, temperature is reduced to 10 ℃ within an hour then, follows in refrigeration under 2-6 ℃ after 18 hours, can jam on the sour milk layer again.
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| CN101595919A (en) * | 2009-07-04 | 2009-12-09 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of non-fat and non-sugar yoghurt and preparation method thereof |
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