CN101731333A - Trehalose acidophilous milk and preparation method thereof - Google Patents
Trehalose acidophilous milk and preparation method thereof Download PDFInfo
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- CN101731333A CN101731333A CN200910242720A CN200910242720A CN101731333A CN 101731333 A CN101731333 A CN 101731333A CN 200910242720 A CN200910242720 A CN 200910242720A CN 200910242720 A CN200910242720 A CN 200910242720A CN 101731333 A CN101731333 A CN 101731333A
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Abstract
The invention relates to the filed of dairy products, in particular to trehalose acidophilous milk and a preparation method thereof. Based on 100 weight parts of acidophilous milk raw materials, the trehalose acidophilous milk comprises 0.5 to 7 weight parts of trehalose, preferably 2 to 5 weight parts of trehalose. The trehalose is added into the acidophilous milk, serves as a sweetener and has obvious effects of preventing starch ageing and protein denaturation, inhibiting decomposition of unsaturated fatty acid and the like; and the trehalose acidophilous milk has good quality and also has good flavor and mouthfeel.
Description
Technical field
The present invention relates to the dairy products field, particularly, the present invention relates to a kind of trehalose acidophilous milk and preparation method thereof.
Background technology
At present, according to the requirement of people to health and/or taste, sweetener is very widely in Application in Food, extensively is present in the various life entities such as natural animal, plant and microorganism as the trehalose of natural sweetener.
On the other hand; because trehalose is with α by two glucose molecules; α; 1, the nonreducing sugar that the 1-glycosidic bond constitutes, self property is highly stable; organism had magical protective effect; this is because trehalose can form the diaphragm of uniqueness at cell surface under severe environmental conditions such as high temperature, high and cold, hyperosmosis and dry dehydration, protected protein matter molecule consistency inactivation effectively, thereby the life process of the body that earns a bare living and biological characteristic.Many adverse circumstances to external world show the species of outstanding degeneration-resistant tolerance, all with in their bodies exist a large amount of trehaloses that direct relation is arranged.And other carbohydrate such as occurring in nature such as sucrose, glucose etc. does not all possess this function.This unique functional characteristic makes trehalose except the excellent activity protective agent that can be used as pharmaceutical grade protein, enzyme, vaccine and other biological goods; still keep cytoactive, the important component of the class of preserving moisture cosmetics; more can be used as the particular foodstuff batching that prevents food deterioration, maintenance food fresh flavor, promotes food quality; expanded the function of trehalose greatly, thereby trehalose is called " sugar of life " is apt as natural edible sweet taste sugar.
After Yoghourt Production finishes, in storage, sales process, As time goes on, problems such as water and milk separation, protein denaturation, generation stink excitatory can appear, about producing the following reason of mainly containing of these phenomenons: age of starch, protein freezing, high temperature or dry time variation, unrighted acid is heated in preservation and by the light irradiation under decompose.The various single additive that is added in the current Yoghourt Production can not solve the appearance of above phenomenon completely effectively.
If trehalose can be added in the Yoghourt Production as sweetener, it both can substitute the effect of sucrose in sour milk, can bring just right sugariness, saccharoid again, good heat resistance and acid resistance, not brown stain, agent of low hygroscopicity, prevent age of starch, prevent protein denaturation, suppress that unrighted acid decomposes, the not available advantage of sucrose such as trophism of makeup energy.Yet, do not see at present the technology report that trehalose is used in Yoghourt Production, and add have the quality that solves product after the trehalose, relevant issues such as flavor taste.
Summary of the invention
The purpose of this invention is to provide a kind of trehalose acidophilous milk, promptly add trehalose in sour milk processing, and solve some problems that occur through regular meeting in processing and storage process, the sour milk mouthfeel is better, state is more stable thereby make.
Another object of the present invention provides the method for the above-mentioned trehalose acidophilous milk of preparation.
According to trehalose acidophilous milk of the present invention,, comprise the trehalose of 0.5-7, preferred 2～5 weight portions based on the described sour milk raw material of 100 weight portions.Described trehalose is to be raw material with starch, through liquefaction (need Ye Huamei), saccharification (needing isomaltase and trehalose to generate enzyme), refining, concentrate, white crystalline powder product that operations such as crystallization, centrifugal, drying are made.The trehalose addition does not reach sweet taste and oxidation resistant effect for a short time; And if addition is too big, then the fermentation time of product prolongs (mainly be to influence osmotic pressure, thereby influence the fermentation of bacterial classification), and soft more coarse, the local flavor of state also has bigger influence.
The present invention contains the sour milk of trehalose, and wherein, used sour milk base-material is by ferment-fermented the forming of raw material milk inoculating lactic acid bacterium through standardization.Raw material milk as fermentation substrate is meant the fresh milk that meets China fresh cow's milk acquisition criteria GB6914, also can be to go back original product by what milk constituents such as milk powder, condensed milk, lactalbumin reduction was made, can be the milk of high fat, full-cream, degreasing or partially skimmed.As the preferred embodiments of the invention, raw material milk total solids content is 11%～14%, more preferably 12%～14%, the defatted milk dry is not less than 8.5%, the sour milk base-material aromatic flavour of producing, curdled milk is solid, thickness, smooth surface, sour and sweet palatability, and viable count height wherein, the process of raw material milk inoculating starter fermentation can be carried out according to the routine operation in affiliated field.
The present invention can also add other sweetener in the process of sour milk, as sucrose, Aspartame, acesulfame potassium etc.; Can also add stabilizing agent commonly used, as starch, gelatin, pectin etc.
In the sour milk of the present invention, described starter culture can comprise one or more in lactobacillus bulgaricus (Lactobacillusbulgaricus), streptococcus thermophilus (Streptococcus thermophilus), lactobacillus acidophilus (Lactobacillusacidophilus), Bifidobacterium (Bifidobacterium), Lactobacillus casei (Lactobacillus casei) and the Lactobacillus rhamnosus (Lactobacillus GG) etc.According to preferred specific embodiments of the present invention, described starter culture comprises streptococcus thermophilus, lactobacillus bulgaricus, Bifidobacterium and lactobacillus acidophilus.
For further regulating mouthfeel and the local flavor that contains trehalose acidophilous milk of the present invention, improve the product nutritive value, or improve product appearance, (for example: vitamin and/or trace mineral element, addition are generally 0.01%～1% of product gross weight also can to contain flavoring essence and nutrient in the Yoghurt formulation that contains trehalose of the present invention; Water-soluble dietary fiber, addition be generally the product gross weight 0.5%～5%) etc. in one or more.Described flavoring essence can be one or more in artificial compound essence, natural essence and the natural equivalent essence; Described nutrient can comprise one or more the combination in vitamin A, vitamin B complex, vitamin C, vitamin D, vitamin E, unrighted acid, phytosterol, folic acid, nicotinic acid, choline, l-cn, ferrous sulfate, ironic citrate, EDTA iron, zinc sulfate, zinc gluconate, taurine, calcium lactate, milk calcium, sodium selenite, magnesium sulfate and the magnesium gluconate etc.
On the other hand, the present invention also provides the method for making described interpolation trehalose acidophilous milk, and this method mainly comprises step:
Described trehalose joined change material in the milk, and left standstill hydration 20～60 minutes at 50～60 ℃, then through homogeneous, sterilization, inoculation, fermentation, make described sour milk, wherein, describedization material is operating as: stirred 20～30 minutes at 50～60 ℃ of temperature down cuts.
According to the preferred embodiments of the invention, described processing condition is: 65～70 ℃, and homogenization pressure 160～180Bar; Described sterilization conditions is: 95 ℃ of following sterilizations 300 seconds.
Material after the sterilization is cooled to 41 ℃～43 ℃, inoculation fermentation 4～5 hours, treat that acidity (scope of above temperature and fermentation time is applicable to most of freeze drying throw type leavens) stops when reaching 70～75 ° of T, the sour milk breakdown of emulsion is also cooled to 20～25 ℃ immediately, can, refrigerate about 24 hours of after-ripening down at 2～6 ℃ after the can, get product.If produce the coagulating type yoghurt: above-mentioned postvaccinal material can be filled in the unit packaging, maintain the temperature at 41～43 ℃ then, ferment 4～5 hours, when treating that acidity reaches 70～75 ° of T, product be cooled to 2～6 ℃ refrigerate about 12 hours of after-ripening down.Device therefor is for example changed batch can, homogenizer, sterilization machine, fermentation tank, bottle placer etc. and is conventional equipment in this area in the process of the present invention, and related process all can be operated according to the routine techniques in this area except that specifying.
Produce the sour milk that obtains according to the present invention, product special flavour and mouthfeel are all good, and have the good shelf-life, can be 2 ℃～6 ℃ refrigerations 21 days.
In sour milk, add trehalose following advantage arranged:
1, prevents age of starch
This is because trehalose can reduce surface tension of liquid, produces emulsion, makes between the starch micella and forms thin film, prevents that hydrone from being the hydrogen bond combination of medium, thereby has delayed ageing time.The optimum temperature that sour milk is preserved is 2～6 ℃, and the optimum temperature of age of starch is 2～4 ℃, thereby the sour milk that adds trehalose can effectively prevent the aging of starch, makes product be difficult for producing the water and milk segregation phenomenon, and state is more stable.
2, prevent protein denaturation
Trehalose can prevent well that protein is at freezing, high temperature or dry time variation.Add trehalose in proteinaceous various food, the natural structure of protected protein matter molecule remains unchanged flavours in food products and quality very effectively.
In the process of sour milk, sterilization conditions is 95 ℃/300s, and high-temperature process albuminous degeneration so long is very possible, adds trehalose and can effectively prevent protein denaturation.
3, suppressing unrighted acid decomposes
The food that contains grease is heated in preservation and is shone by light, can produce stink excitatory, and unrighted acid is many more in the grease, and this stink just is easy to generate more, makes flavour of food products deterioration, nutritive loss, even rotten and lose edibility.Decomposition has the good restraining effect and trehalose is to the unrighted acid in the lubricant component.Fat is that content is 3%～4% in the sour milk, and wherein whether stablizing of unrighted acid will directly influence the quality of sour milk.
In sum, the present invention has realized adding trehalose in sour milk, trehalose can also make conspicuous effects such as sour milk has the age of starch of preventing, prevents protein denaturation, the decomposition of inhibition unrighted acid in processing and storage process in as sweetener, and trehalose acidophilous milk of the present invention also has good local flavor, mouthfeel when being possessed of good qualities.
The specific embodiment
Below describe technology of the present invention and characteristics in detail by specific embodiment, but these embodiment are not in order to limit protection scope of the present invention.
The selection of each raw material all meets the concerned countries standard among the following embodiment.
Embodiment 1 contains trehalose original flavor probiotic yogurt and production method thereof
Composition of raw materials (in 1000kg):
Batching milk (always doing 13%) 915.0kg
Trehalose 20.0kg
White granulated sugar 60.0kg
Low-ester pectin 1.0kg
Converted starch (hydroxypropul starch) 4.0kg
BMY (the two qis of basic bacterial classification+breast) (CHR HANSEN deep cooling bacterial classification) 200U
Long two qi lactobacillus (CHR HANSEN deep cooling bacterial classification) 200g
Lactobacillus acidophilus (CHR HANSEN deep cooling bacterial classification) 10g
Raw material standard: milk: meet the GB6914 standard; Trehalose: available from Japanese wooden land Co., Ltd.; White granulated sugar: meet GB317-1998; Low-ester pectin: but available from U.S. Si Bikai company, trade name LM-106AS-YA; Converted starch: available from French Roquette Freres, the waxy corn converted starch;
Each material performance index meets the correlated quality standard-required.
The production method that contains trehalose original flavor probiotic yogurt of present embodiment mainly may further comprise the steps:
Raw material milk is carried out standardization, batching (trehalose adds in this process, and trehalose expects to turn into after adding in the milk: stirred 20～30 minutes at 50～60 ℃ of temperature down cuts), the degassing, homogeneous, sterilization;
Cool to 36 ℃～38 ℃, inoculation, heat-preservation fermentation 6h～7h;
Fermentation termination, cooling, can, refrigeration after-ripening;
Obtain containing trehalose original flavor probiotic yogurt.
Following table 1 is for having added trehalose and the contrast of not adding the sour milk (having added the equivalent starch component) of trehalose.
Table 1
Significantly see from last table: added trehalose and can prevent age of starch
Embodiment 2: unrighted acid sour milk and preparation method thereof
Composition of raw materials (in 1000kg):
Batching milk (always doing 13%) 919.0kg
Trehalose 40.0kg
White granulated sugar 40.0kg
Low-ester pectin 1.0kg
Unrighted acid 0.05kg
DVS lactic acid bacteria (Danisco provides) 150DCU
Each material performance index meets the correlated quality standard-required
The production method that contains trehalose original flavor probiotic yogurt of present embodiment mainly may further comprise the steps:
Raw material milk is carried out standardization, batching (trehalose adds in this process, and trehalose expects to turn into after adding in the milk: stirred 20～30 minutes at 50～60 ℃ of temperature down cuts), the degassing, homogeneous, sterilization;
Cool to 40 ℃～45 ℃ inoculations, in this process, add unrighted acid, heat-preservation fermentation 6h～7h simultaneously;
Fermentation termination, cooling, can, refrigeration after-ripening;
Obtain the unrighted acid sour milk.
Following table 2 is for having added trehalose and the contrast of not adding the unrighted acid sour milk of trehalose.
Table 2
The mouthfeel of the sour milk that embodiment 3, various trehalose addition are prepared
Following table 3 enumerated the present invention in research process under the same conditions, the test situation contrast of the different additions of trehalose:
Table 3
| The addition of trehalose (%) | Fermentation time | State after the fermentation after-ripening | Mouthfeel and local flavor |
| ??0.3 | ??4 | State can, slightly glossy, low amounts of water wash rice slightly | The relative stiff of mouthfeel, salubrious inadequately, local flavor is normal |
| ??0.5 | ??4 | It is smooth that state shows slightly, slightly glossy, anhydrous wash rice | The stiff sense reduces, and local flavor is normal |
| ??1 | ??4 | State is smooth, and is glossy, anhydrous wash rice | The stiff sense further reduces, the local flavor calibration |
| ??2 | ??4 | State is moist, and glossiness is good, anhydrous wash rice | Local flavor is pure |
| ??3 | ??4 | State is moist, and glossiness is good, and grumeleuse is solid, anhydrous wash rice | Just right sugariness, the saccharoid gentleness is tasty and refreshing, and is soft, and local flavor is pure |
| ??5 | ??4.5 | State is moist, and glossiness is good, grumeleuse is solid, anhydrous wash rice | The saccharoid gentleness is tasty and refreshing, and is soft, and local flavor is pure |
| ??6 | ??4.5 | State is smooth, and is glossy, anhydrous wash rice | Mouthfeel is slightly sweet, and local flavor is normal |
| ??7 | ??6 | State is soft, slightly the water wash rice | Mouthfeel is thin coarse, and local flavor is light |
| The addition of trehalose (%) | Fermentation time | State after the fermentation after-ripening | Mouthfeel and local flavor |
| ??9 | ??10 | State is soft, does not have obvious grumeleuse phenomenon, and the water wash rice is obvious | Mouthfeel is thin coarse, does not have obvious sour milk local flavor |
| ??10 | ??10 | State is soft, does not have obvious grumeleuse phenomenon, and the water wash rice is obvious | Mouthfeel is thin coarse, does not have obvious sour milk local flavor |
Addition does not reach positive effect for a short time; And if addition is too big, the fermentation time of product prolongs (mainly be to influence osmotic pressure, thereby influence the fermentation of bacterial classification), and soft more coarse, the local flavor of state also has bigger influence.
Embodiment 4, different materialization temperature to the after-ripening of fermenting after the influence of state
Following table 4 for change the material temperature to the fermentation after-ripening after the influence (change material time be fixed as 25 minutes) of state.
Table 4
| Change the material temperature | State behind the change material | State after the fermentation after-ripening |
| 30～50 ℃ | Can see under the plate that small quantities of particles is arranged, it is general to change the material degree | State is more coarse, and fine particle is arranged, and low in glossiness has the water wash rice |
| 50～60 ℃ | Plate blanking liquid status homogeneous, no fine particle, it is good to change the material degree | The state homogeneous, delicate mouthfeel, glossy, no elutriation |
| 60～80 ℃ | Plate blanking liquid status homogeneous, no fine particle, it is good to change the material degree | State is more coarse, and tarnish has the water wash rice. |
From last table as seen, change material temperature effect between 50～60 ℃ is best.
Claims (7)
1. a trehalose acidophilous milk is characterized in that, based on the described sour milk raw material of 100 weight portions, comprises the trehalose of 0.5-7 weight portion.
2. sour milk according to claim 1 is characterized in that, based on the described sour milk raw material of 100 weight portions, comprises the trehalose of 2-5 weight portion.
3. sour milk according to claim 1 is characterized in that it comprises leavening, and described leavening is to be selected from lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, Bifidobacterium, Lactobacillus casei and the Lactobacillus rhamnosus one or more
4. sour milk according to claim 1 is characterized in that, raw material milk total solids content is 11%～14%.
5. sour milk according to claim 4 is characterized in that, raw material milk total solids content is 12%～14%.
6. prepare the method for the described trehalose acidophilous milk of claim 1, it is characterized in that, described method comprises described trehalose is joined the step of changing material in the milk that describedization material is operating as: stirred 20～30 minutes at 50～60 ℃ of temperature down cuts.
7. method according to claim 6 is characterized in that, described method also comprise materialization back 50～60 ℃ leave standstill hydration 20～60 minutes, then through homogeneous, sterilization, inoculation, fermentation, make the step of described sour milk.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103651782A (en) * | 2012-09-21 | 2014-03-26 | 内蒙古蒙牛乳业（集团）股份有限公司 | Method for preparing stirred type fermented milk |
| CN104255923A (en) * | 2014-10-14 | 2015-01-07 | 内蒙古伊利实业集团股份有限公司 | Freezing-resisting liquid milk product and preparation method thereof |
| CN106538682A (en) * | 2016-09-30 | 2017-03-29 | 湖北顺溪生物食品股份有限公司 | A kind of preparation method of functional marine alga sugar Rhizoma amorphophalli Yoghourt |
| CN109845787A (en) * | 2019-02-20 | 2019-06-07 | 巢湖市假日金冠食品有限公司 | A kind of application of seaweed carbohydrate baked product and trehalose in baking |
| CN110115311A (en) * | 2018-02-06 | 2019-08-13 | 匠人之心（北京）产品设计有限公司 | A kind of formula and technique of pure plain cotton candy |
| CN110214824A (en) * | 2019-06-27 | 2019-09-10 | 齐鲁工业大学 | It is a kind of to reconstitute stable acid-resistant non-dairy creamer and preparation method thereof |
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2009
- 2009-12-15 CN CN200910242720A patent/CN101731333A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103651782A (en) * | 2012-09-21 | 2014-03-26 | 内蒙古蒙牛乳业（集团）股份有限公司 | Method for preparing stirred type fermented milk |
| CN104255923A (en) * | 2014-10-14 | 2015-01-07 | 内蒙古伊利实业集团股份有限公司 | Freezing-resisting liquid milk product and preparation method thereof |
| CN106538682A (en) * | 2016-09-30 | 2017-03-29 | 湖北顺溪生物食品股份有限公司 | A kind of preparation method of functional marine alga sugar Rhizoma amorphophalli Yoghourt |
| CN110115311A (en) * | 2018-02-06 | 2019-08-13 | 匠人之心（北京）产品设计有限公司 | A kind of formula and technique of pure plain cotton candy |
| CN109845787A (en) * | 2019-02-20 | 2019-06-07 | 巢湖市假日金冠食品有限公司 | A kind of application of seaweed carbohydrate baked product and trehalose in baking |
| CN110214824A (en) * | 2019-06-27 | 2019-09-10 | 齐鲁工业大学 | It is a kind of to reconstitute stable acid-resistant non-dairy creamer and preparation method thereof |
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Application publication date: 20100616 |