CN101731337A - Fermented milk containing yeast polypeptides and method for producing same - Google Patents
Fermented milk containing yeast polypeptides and method for producing same Download PDFInfo
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- CN101731337A CN101731337A CN200910262779A CN200910262779A CN101731337A CN 101731337 A CN101731337 A CN 101731337A CN 200910262779 A CN200910262779 A CN 200910262779A CN 200910262779 A CN200910262779 A CN 200910262779A CN 101731337 A CN101731337 A CN 101731337A
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Abstract
The invention relates to fermented milk and a method for producing the same, in particular to fermented milk containing yeast polypeptides and a method for producing the same. The raw mild is added with an edible yeast polypeptide material, and then the mixture undergoes fungus fermentation to produce the finished product. Preferably, the addition amount of the edible yeast polypeptide material in all raw materials of the fermented milk is 0.05 to 1 weight percent. In the method for producing the fermented milk, material edible yeast polypeptides are independently dissolved and then mixed with other raw materials, and the mixture undergoes homogenization, sterilization, inoculation and fermentation to form the fermented milk. The method utilizes the reasonable formula and process, the fermented milk obtained by the method has good flavor and also keeps good stability and taste during the shelf life under a refrigerating condition.
Description
Technical field
The invention relates to a kind of sour milk and production method thereof, specifically is the sour milk and the production method thereof of having added yeast polypeptides about a kind of in fermentation raw material, belongs to the fermented dairy product manufacture field.
Background technology
(yogurt, yoghurt) taste is sour-sweet fine and smooth, and is nutritious, can strengthen people's digestion power, promotes appetite, improves intestinal environment, also can effectively improve calcium, the phosphorus utilization rate in human body for sour milk.Along with improving constantly of living standard, add increasing the weight of day by day of people's mental labour burden, people pay attention to health care and many trophism of food more.In sour milk, add some nutrition classes or functional raw material and produce novel sour milk and becoming a kind of development trend.
Yeast is to be raw material with carbohydrate, starch and other industrial or agricultural accessory substance, with the microbial product that the fermented and cultured method is produced, is saccharomycetic abbreviation.Yeast ate and did the animal feed with the mankind various objectives can be divided into food yeast and fodder yeast, is divided into Saccharomyces cerevisiae, food yeast and bakers' yeast etc. in the food yeast again.The yeast thalline contains rich in protein, fat, sugar and B family vitamin etc., also contains enzyme, coenzyme, ribonucleic acid, sterol and some metabolic intermediate products.The food yeast polypeptide is that employing fresh high-quality food yeast is a raw material, through self-dissolving, glycolysis, extraction, the refining natural nutrition raw material that forms of modern biotechnology such as concentrate, be generally the paste of powder or utmost point thickness, its comprehensive nutrition equilibrium, be rich in little peptide, free amino acid and abundant B family vitamin especially, easily fast Absorption, bioavilability height are not only the quality raw materials that human body replenishes amino acid, nourishes skin care, also are the desirable nitrogenous sources that microorganism is cultivated.
Existing at present research is used to process trophic function food, cosmetics or medicine etc. with food yeast polypeptide raw material, yet, do not see technology report at present about the food yeast polypeptide is used in Yoghourt Production.
Summary of the invention
One object of the present invention is the food yeast polypeptide is added in the fermented dairy product, provides a kind of nutrition abundant more sour milk.
Another object of the present invention is to provide a kind of sour milk that contains the food yeast polypeptide, and make this sour milk have fine local flavor and good stability.
Another object of the present invention is to provide a kind of described method that contains the sour milk of food yeast polypeptide of producing, and, realize that product has to be easy to the fine local flavor of being accepted by masses and to realize the good stability of product in shelf life by reasonably prescription and appropriate process.
At first, the invention provides a kind of sour milk (yogurt), this sour milk is by interpolation raw material food yeast polypeptide in raw material milk, and the product of making through strain fermentation.
The present invention is that carrier has added the food yeast polypeptide with the sour milk, thereby a kind of sour milk that contains the food yeast polypeptide that better nutritivity is worth that has is provided, and has increased the sour milk products kind.This sour milk can be a stirred yoghurt, also can be solidification type yoghourt.Sour milk unique flavor of the present invention, the general population who is fit to each age group is edible, good for health for a long time as diet.
For Yoghourt Production, zymotechnique wherein is a very complicated process, the change of the interpolation of any material or consumption all should be considered the influence of its stability to sweat and sour milk products, mouthfeel and local flavor in the fermentation raw material, to guarantee the quality of product.In addition, in the raw material food yeast polypeptide, contain multiple peptide, albumen and other components, and has heavier special culture propagation taste, consider of the influence of raw material food yeast polypeptide to aspect such as system stability in the outward appearance of zymotechnique and sour milk products, local flavor, the shelf life, prescription that must be reasonable in design and/or production technology, otherwise can't better the product of producing be introduced to the market.Among the present invention described prescription and the production technology that contains the sour milk of food yeast polypeptide furtherd investigate.
According to specific embodiments of the present invention, used raw material food yeast polypeptide should meet the quality requirement of relevant enterprise standard in the sour milk of the present invention, normally adopting the fresh high-quality food yeast is raw material, through self-dissolving, glycolysis, extract, concentrate and wait the refining natural nutrition raw material that forms of modern biotechnology, it can be paste Powdered or utmost point thickness, be preferably yellow or yellowish-brown powder, its nutrient general equilibrium, be rich in little peptide especially, free amino acid, the mixture of polypeptide, contain complete amino acid group, and contain the B family vitamin, nucleotides, not fatty.According to the preferred embodiments of the invention, in the raw material food yeast polypeptide of the present invention, in butt total nitrogen content 〉=10%, number-average molecular weight 800～1000, weight average molecular weight 1800～2500.
According to specific embodiments of the present invention, in the sour milk that contains yeast polypeptides of the present invention, the addition of described raw material food yeast polypeptide in the total batching of sour milk is 0.05wt%～1wt%, more preferably 0.1wt%～0.5wt% is (in the gross weight of sour milk raw material, except that specifying, the percentage described in the present invention, percentage composition are part by weight and content).The addition of food yeast polypeptide has material impact for the local flavor of sour milk products of the present invention, more addition will bring serious peculiar smell and make the consumer be difficult for accepting to product, the addition of food yeast polypeptide also will influence the fermentation time of product and the structural state after the fermentation in addition, if addition is bigger, the fermentation time that will make sour milk reach identical acidity prolongs, and the structural state after the fermentation after-ripening is soft more coarse.Below enumerated the present invention in research process, under identical preferred processing condition of the present invention, the food yeast polypeptide of different additions to fermentation time and fermentation after-ripening after the test situation contrast situation of product structural state and mouthfeel and local flavor:
| The addition of food yeast polypeptide (%) | Fermentation time (hour) | State after the fermentation after-ripening | Mouthfeel and local flavor |
| ??0.05 | ??4 | State is normal, anhydrous wash rice | Local flavor is moderate |
| ??0.1 | ??4 | State is moist, and is glossy, and grumeleuse is solid, anhydrous wash rice | Local flavor is pure, and is gentle tasty and refreshing, soft |
| ??0.3 | ??4 | State is moist, and is glossy, and grumeleuse is solid, anhydrous wash rice | Local flavor is pure, and is gentle tasty and refreshing, soft |
| ??0.5 | ??4.5 | State is moist, and is glossy, anhydrous wash rice | Local flavor can, but bitter taste slightly |
| ??0.7 | ??6 | State is soft relatively, slightly the water wash rice | Local flavor is not good, and bitterness sense is heavier |
| The addition of food yeast polypeptide (%) | Fermentation time (hour) | State after the fermentation after-ripening | Mouthfeel and local flavor |
| ??0.9 | ??7 | State is soft coarse, slightly the water wash rice | Local flavor is not good, and bitterness sense is heavy |
| ??1.1 | ??9 | State is soft coarse, and the water wash rice is serious | Weak flavor, bitterness sense are very heavy |
As can be seen, in the addition scope of food yeast polypeptide of the present invention, particularly in the preferred range, cooperate other components of the present invention and process conditions, can realize fermenting moist, glossy, the anhydrous wash rice of product structural state after the after-ripening, local flavor is pure, the local flavor and the milk of yeast are harmonious, softer.
According to specific embodiments of the present invention, the primary raw material of sour milk of the present invention---raw material milk is meant fresh milk or the recombined milk that meets the fresh cow's milk acquisition criteria of China, can be whole milk, also the lowfat milk of partially skimmed or all milk of degreasing.As the preferred embodiments of the invention, raw material milk total solids content is 11%～14%, and more preferably 12%～14%, the defatted milk dry is not less than 8.5%.
Among the present invention, described fermented bacterium can be the conventional bacterial classification in the sour milk field, for example comprises in lactobacillus acidophilus (Lactobacillus.acid ophilus), lactobacillus bulgaricus (Lactobacillusbulgaricus), streptococcus thermophilus (Streptococcus thermophilus), Bifidobacterium (Bifidobacterium), Lactobacillus casei (Lactobacillus casei), Lactobacillus rhamnosus (Lactobacillus GG), the streptococcus lactis (Strept.lactis) etc. one or more.Preferably include lactobacillus acidophilus, lactobacillus bulgaricus, streptococcus thermophilus and Bifidobacterium.Inoculum concentration can be carried out according to the routine operation in affiliated field, and the active difference of the different strain that provides according to different businessmans can be different.
According to specific embodiments of the present invention, the raw material of sour milk of the present invention composition also comprises one or more in stabilizing agent, carbohydrate, the jam.
Particularly, the stabilizing agent described in the present invention can comprise one or more in pectin, converted starch, the gelatin etc.In embodiment preferred of the present invention, contain stabilizing agent in the sour milk raw material of the present invention: low-ester pectin 0.04%～0.2% and starch 0.2%～1%.
Carbohydrate of the present invention can be selected from one or more in white granulated sugar, fructose, syrup, the compound sugar; Described generation sugar be selected from that acesulfame potassium, Aspartame, knob are sweet, one or more the combination in the Sucralose, xylitol, maltitol, D-sorbite.The addition of carbohydrate is preferably the sugariness of 6%～7% the sucrose of amounting to into the raw material total amount among the present invention.Preferred carbohydrate is a white granulated sugar among the present invention.
Among the present invention, can also add jam when producing stirred yoghurt, the jam described in the present invention can be the jam of single variety, also can be compound jam.Described jam can comprise the fruit grain to increase mouthfeel.The addition of jam is generally 8%～15% of sour milk products total amount.
For further regulating mouthfeel and the local flavor that contains food yeast polypeptide sour 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 the food yeast polypeptide 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 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.The kind of these materials is selected and addition all can be operated according to the ordinary skill in the art.
The raw material of sour milk of the present invention also can comprise an amount of water in forming as required.
According to of the present invention one preferred specific embodiments, the raw material of sour milk of the present invention is formed and is comprised: white granulated sugar 6%～7%, food yeast polypeptide 0.05%～1%, low-ester pectin 0.04%～0.2%, starch 0.2%～1%, lactic acid bacteria fermenting agent an amount of (being generally fermented by mixed bacterium agent 0.007%～0.07%), milk (being preferably whole milk) surplus.
Among the present invention, all commercially available acquisition of each raw material, each material performance index meets the correlated quality standard-required.Sour milk of the present invention meets the relevant criterion requirement.
On the other hand, the present invention also provides the described production method that contains the sour milk of yeast polypeptides, and this method mainly comprises step:
With various raw material hybridization material,, make described sour milk according to the raw material proportioning then through homogeneous, sterilization, inoculation, fermentation.
Among the present invention, the change material process of described raw material food yeast polypeptide has material impact for the quality of sour milk products of the present invention.This case the inventor find under study for action, if preparing burden for example with other food yeast polypeptide according to the batching operation of routine, stabilizing agent, carbohydrate etc. join in the milk liquid together, promptly enable to reach and change the material effect preferably, but the structural state and the product special flavour of fermentation back sour milk remain unfavorable.According to the preferred embodiments of the invention, described raw material food yeast polypeptide is to change material at 20～60 ℃ separately with 8～12 times batching water or raw material milk to mix with other each raw materials after 15～60 minutes again.In the method for the invention, the temperature and time that described food yeast polypeptide is changed material separately also has material impact for the quality of product, the influence of granularity behind the being mainly reflected in material, fermentation back state (mainly being to see changing behind the material influence with the state of fermentation back product) and product special flavour.Below enumerated the present invention in research process according to the prescription of embodiment 1 and technology (the change material condition that in following table, is indicated, all the other technologies are identical with embodiment 1), adopt different food yeast polypeptide to change the material temperature separately and change some tests that the material time carried out, do not assimilate the material time with contrast at uniform temp, and the situation of under different temperatures, identical time conditions, changing material; And enumerated that yeast polypeptides is not changed material separately but contrasted with situation that other auxiliary materials such as carbohydrate, stabilizing agent are changed material simultaneously.
Table one: yeast polypeptides change separately the material time to the fermentation after-ripening after the influence of state and local flavor
| Yeast polypeptides material condition | State behind each raw material hybridization material | State after the fermentation after-ripening | The sour milk products local flavor |
| In the independentization material 15 minutes | 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 low in glossiness has elutriation | The peculiar bitter taste of yeast polypeptides is heavier, is difficult for being accepted |
| About 25 minutes of independentization material | Plate blanking liquid status homogeneous, no fine particle, it is good to change the material degree | The state homogeneous, delicate mouthfeel, glossy, no elutriation | The peculiar bitter taste of yeast polypeptides is less, better flavor |
| Yeast polypeptides material condition | State behind each raw material hybridization material | State after the fermentation after-ripening | The sour milk products local flavor |
| Independentization material 30～60 minutes | Plate blanking liquid status homogeneous, no fine particle, it is good to change the material degree | The state homogeneous, delicate mouthfeel, glossy, no elutriation | The peculiar bitter taste of no yeast polypeptides, milk fragrance is coordinated, and local flavor is softer |
| About 70 minutes of independentization material | Plate blanking liquid status homogeneous, no fine particle, it is good to change the material degree | The state homogeneous, delicate mouthfeel, glossy, no elutriation | The peculiar bitter taste of no yeast polypeptides, milk fragrance is coordinated, and local flavor is softer |
| Independentization material is more than 80 minutes | Plate blanking liquid status homogeneous, no fine particle, it is good to change the material degree | The state homogeneous, delicate mouthfeel, glossy, no elutriation | Do not have the peculiar bitter taste of tangible yeast polypeptides, local flavor is soft |
| With stabilizing agent material 20～30 minutes | Plate can see that more particle, caking are arranged down, and it is bad to change the material degree | State is more coarse, and tarnish has elutriation | The peculiar bitterness of yeast polypeptides is highly seasoned, is difficult for being accepted |
| With stabilizing agent material 80 minutes | Plate blanking liquid status homogeneous, no fine particle, it is good to change the material degree | State is more coarse, and low in glossiness has elutriation | The peculiar bitter taste of yeast polypeptides is heavier, is difficult for being accepted |
Table two: yeast polypeptides change separately the material temperature to the fermentation after-ripening after the influence of state
| Yeast polypeptides is changed the material temperature separately | State behind each raw material hybridization material | State after the fermentation after-ripening |
| ??35℃ | 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 elutriation |
| ??45℃ | Plate blanking liquid status homogeneous, no fine particle, it is good to change the material degree | The state homogeneous, delicate mouthfeel, glossy, no elutriation |
| ??55℃ | Plate blanking liquid status homogeneous, no fine particle, it is good to change the material degree | State is more coarse, tarnish |
The inventor tests the back through a large amount of groping and finds, the present invention make raw material food yeast polypeptide 20～60 ℃ of independentization material after 15～60 minutes again with other each raw material hybridization material, can significantly improve the sour milk products quality.The preferred scheme of the present invention be make raw material food yeast polypeptide 40～50 ℃ of independentization material after 30～60 minutes again with other each raw material hybridization material.The hybridization material can carry out according to the sour milk material operation of routine, for example auxiliary materials such as the yeast polypeptides material behind the described independentization material and carbohydrate, stabilizing agent are joined in the batching milk, 50～60 ℃ of circulations were stirred 15～30 minutes, perhaps, also can be that the above-mentioned milk liquid that is dissolved with yeast polypeptides is joined according to carrying out hybridization material (50～60 ℃ of circulations of hybridization material were stirred 15～30 minutes) in the good feed liquid of other auxiliary materials of routine operation material and former milkization.
In a specific embodiments of the present invention, the preparation method of the sour milk of described interpolation food yeast polypeptide mainly comprises step:
1, the independentization material of food yeast polypeptide: the food yeast polypeptide that takes by weighing formula ratio, be dissolved in the water of 8～12 times of weight or in the former milk, (rotating speed of agitator is preferably 200～500 rev/mins to low shear agitation under 20～60 ℃ of temperature, and avoid causing foam) 15～60 minutes, more preferably 40～50 ℃, 30～60 minutes.
2, raw material milk is warming up to 50～60 ℃, adds auxiliary materials (auxiliary materials such as stabilizing agent, carbohydrate can mix in advance) such as stabilizing agent, carbohydrate, and add the good food yeast polypeptide of change in the above-mentioned steps 1, add residue milk constant volume, circulate and stirred 15～30 minutes; The feed liquid that obtains preparing;
3, homogeneous: the above-mentioned feed liquid for preparing is carried out homogeneous under 55～70 ℃, 150～180Bar condition;
4, sterilization: the feed liquid behind the homogeneous is carried out sterilization, and sterilization conditions is 95 ℃, 300 seconds;
5, inoculation, fermentation:
Feed liquid 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 12～24 hours of after-ripening down at 2～6 ℃ after the can, promptly get the stirred yoghurt finished 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, fermented 4～5 hours, when treating that acidity reaches 70～75 ° of T, product is cooled to 2～6 ℃ refrigerate about 12～24 hours of after-ripening down, obtain the solidification type yoghourt finished product.
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 more than 21 days, not occur unacceptable layering, precipitation and fat floating phenomenon in the shelf-life 2 ℃～6 ℃ refrigerations, do not have obvious peculiar smell and produce.
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.
In sum, the present invention is a carrier with the sour milk, has added the food yeast polypeptide, and a kind of nutritious fermented dairy product is provided.Product of the present invention combines the nutrition of food yeast polypeptide and sour milk, and the general population who is fit to each age group is edible for a long time as diet, helps health.And the present invention makes prepared sour milk product have good local flavor, mouthfeel and good shelf stable by reasonably filling a prescription and appropriate process.
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.
Embodiment 1, a kind of stirred yoghurt and production method thereof that contains the food yeast polypeptide
One, composition of raw materials (in 1 ton)
Food yeast polypeptide 1.0kg
White granulated sugar 65.0kg
Low-ester pectin 1.0kg
Converted 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
Milk (always doing 13%) surplus.
Raw material standard
Milk: meet the GB6914 standard;
Food yeast polypeptide:, carry out company standard Q/JCB10-2009 and the inner quality standard Q/JCB10201-2009 of enterprise available from Guangdong Jiangmen biotechnology development corporation, Ltd.; Be yellow powder, have the distinctive smell of food yeast polypeptide, total nitrogen (in butt) content 〉=10%, number-average molecular weight is about 900, weight average molecular weight about 2100;
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, waxy corn converted starch (hydroxypropul starch);
Fermented bacterium: available from CHR HANSEN;
Each material performance index meets the correlated quality standard-required.
Two, the production that contains food yeast polypeptide original flavor probio stirred yoghurt of present embodiment is mainly carried out according to following operation:
1, the selection of former milk: select fresh milk, protein content 〉=2.9%, fat content 〉=3.1%, dry matter content about 13% through being up to the standards;
2, batching:
Take by weighing the yeast polypeptides of formula ratio earlier, be dissolved in the former milk of 10 times of weight, low shear agitation (300 rev/mins of rotating speeds) is 60 minutes under 40 ℃ of temperature;
The temperature of the batching milk of surplus is raised to 55 ℃, adds stabilizing agent and white granulated sugar and the above-mentioned milk liquid that is dissolved with yeast polypeptides, circulation stirring 20 minutes, the milk material that obtains preparing;
3, the above-mentioned milk material for preparing is preheated to 65 ℃, carries out homogeneous, homogenization pressure is 180Bar; Material behind the homogeneous was 95 ℃ of following sterilizations 300 seconds; Material after the sterilization is cooled to 41 ℃～43 ℃, and inoculation fermentation 4～5 hours is treated to stop fermentation when acidity reaches 72 ° of T, and the sour milk breakdown of emulsion is also cooled to 20～25 ℃ immediately, and can refrigerates about 24 hours of after-ripening down at 2～6 ℃ after the can, gets product.
Produce the sour milk that obtains according to present embodiment, product special flavour is soft, unique fine, delicate mouthfeel, smooth, and have the good shelf-life, can be more than 21 days 2 ℃～6 ℃ refrigerations, unacceptable layering, precipitation and fat floating phenomenon did not appear in the shelf-life, in the storage life, product keeps fine and smooth, smooth mouthfeel, and local flavor is compared with fresh products does not have change substantially.
Embodiment 2, a kind of solidification type yoghourt and production method thereof of adding the food yeast polypeptide
One, composition of raw materials (in 1000kg):
Food yeast polypeptide 3.0kg
White granulated sugar 68.0kg
Low-ester pectin 0.6kg
Converted starch 5.0kg
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
Batching milk (always doing 13%) surplus.
Raw material standard:
Milk: meet the GB6914 standard;
Food yeast polypeptide:, carry out company standard Q/JCB10-2009 and the inner quality standard Q/JCB10201-2009 of enterprise available from Guangdong Jiangmen biotechnology development corporation, Ltd.; Have the yeast polypeptides distinctive smell, total nitrogen (in butt) content 〉=10%, number-average molecular weight is about 900, weight average molecular weight about 2100;
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, waxy corn converted starch (hydroxypropul starch);
Fermented bacterium: available from CHR HANSEN;
Each material performance index meets the correlated quality standard-required.
Two, produce the sour milk of present embodiment according to following solidification type yoghourt process:
1, the selection of former milk: select fresh milk, protein content 〉=2.9%, fat content 〉=3.1%, dry matter content about 13% through being up to the standards;
2, batching:
The independentization material of food yeast polypeptide: take by weighing the food yeast polypeptide of formula ratio, be dissolved in the former milk of about 11 times of weight, low shear agitation (400 rev/mins of rotating speeds) is 50 minutes under 45 ℃ of temperature, and yeast polypeptides dissolves fully; This milk liquid that is dissolved with yeast polypeptides is joined in the good feed liquid of other auxiliary material of operationalization material routinely and former milkization again and carry out the hybridization material, the hybridization material is 55 ℃ of circulation stir abouts 25 minutes, the material that obtains preparing;
3, the above-mentioned material for preparing is preheated to 65 ℃, carries out homogeneous, homogenization pressure is 180Bar; Material behind the homogeneous was 95 ℃ of following sterilizations 300 seconds;
4, the material after the sterilization is cooled to 41 ℃～43 ℃, employing online mode inoculation: enter in the process of sour milk can jar at cooled material, join in the material bacterial classification is online, and in the can jar, stirred 15 minutes so that bacterial classification is distributed in the milk material equably;
5, above-mentioned postvaccinal material is filled in the unit packaging, maintains the temperature at 41 ℃～43 ℃ then, fermented about 5 hours, when treating that acidity reaches 72 ° of T, product is cooled to 2～6 ℃ refrigerate about 12 hours of after-ripening down, obtain the solidification type yoghourt finished product.
Produce the sour milk that obtains according to present embodiment, product special flavour is soft, delicate mouthfeel, smooth, can under 2～6 ℃ of refrigerations of low temperature, preserve after testing and reach more than 21 days, unacceptable layering, precipitation and fat floating phenomenon did not appear in the shelf-life, in the storage life, product keeps fine and smooth, smooth mouthfeel, and local flavor is compared with fresh products does not have change substantially.
Embodiment 3: the probio stirred yoghurt and the production method thereof that contain yeast polypeptides
One, composition of raw materials (in 1000kg):
Food yeast polypeptide 5.0kg
White granulated sugar 65.0kg
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
The milk surplus.
Raw material standard:
Milk: meet the GB6914 standard;
Food yeast polypeptide:, carry out company standard Q/JCB10-2009 and the inner quality standard Q/JCB10201-2009 of enterprise available from Guangdong Jiangmen biotechnology development corporation, Ltd.; Have the yeast polypeptides distinctive smell, total nitrogen (in butt) content 〉=10%, number-average molecular weight is about 900, weight average molecular weight about 2100;
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, waxy corn converted starch (hydroxypropul starch);
Fermented bacterium: available from CHR HANSEN;
Each material performance index meets the correlated quality standard-required.
Two, the production of the original flavor probio stirred yoghurt that contains the food yeast polypeptide of present embodiment is mainly carried out according to following operation:
1, the selection of former milk: select fresh milk, protein content 〉=2.9%, fat 〉=3.1%, dry matter content 〉=13% through being up to the standards;
2, batching: take by weighing the yeast polypeptides of formula ratio earlier, be dissolved in the milk of about 10 times of weight, 50 ℃, 500 rev/mins of shear agitation of rotating speed 30 minutes, yeast polypeptides dissolved fully.This milk liquid that is dissolved with yeast polypeptides is joined in the good feed liquid of other auxiliary material of operationalization material routinely and former milkization again and carry out the hybridization material, the hybridization material is 55 ℃ of circulation stir abouts 25 minutes, the material that obtains preparing;
3, the above-mentioned material for preparing is preheated to 65 ℃ and carries out homogeneous, homogenization pressure 180Bar; Material behind the homogeneous was 95 ℃ of following sterilizations 300 seconds; Material after the sterilization is cooled to 41 ℃～43 ℃, and inoculation fermentation 4～5 hours is treated to stop when acidity reaches 70 ° of T, the sour milk breakdown of emulsion is also cooled to 20～25 ℃ immediately, can refrigerates about 24 hours of after-ripening down at 2～6 ℃ after the can, promptly gets the finished yogurt prod of present embodiment.
Produce the sour milk that obtains according to present embodiment, product special flavour is soft, delicate mouthfeel, smooth, can under 2～6 ℃ of refrigerations of low temperature, preserve after testing and reach more than 21 days, unacceptable layering, precipitation and fat floating phenomenon did not appear in the shelf-life, in the storage life, product keeps fine and smooth, smooth mouthfeel, and local flavor is compared with fresh products does not have change substantially.
Contain mouthfeel, the local flavor experiment of the sour milk product of yeast polypeptides
Product with embodiment 1～3 is a sample, carries out the trial test experiment of mouthfeel and local flavor.Trial test mode: adopt the mode of blank marking to taste; Respectively structural state, color and luster, sour-sweet ratio, local flavor, the mouthfeel item of the sample of embodiment 1～3 are given a mark separately, the full marks of each are 10 minutes, and the statistics total points is calculated average mark; Average mark is high more, represents effect good more; And the whole fancy grade of product provided suggestion, statistics is to the hobby number of each Dan Pin; Statistics is recorded in following table three.
Table three, embodiments of the invention product are tasted the result data table
From the statistics of last table as can be seen, the sour milk that contains the food yeast polypeptide of the present invention has obtained most of tasters' approval at aspects such as local flavor, mouthfeels, and effect is fine.
Claims (10)
1. sour milk, this sour milk are by adding raw material food yeast polypeptide in raw material milk, and the product of making through strain fermentation.
2. sour milk according to claim 1, wherein, the addition of described raw material food yeast polypeptide in the total batching of sour milk is 0.05wt%～1wt%, is preferably 0.1wt%～0.5wt%.
3. sour milk according to claim 1, wherein, in the described raw material food yeast polypeptide, in butt total nitrogen content 〉=10%, number-average molecular weight 800～1000, weight average molecular weight 1800～2500.
4. sour milk according to claim 1, wherein, described raw material milk is low fat, degreasing or full-cream fresh cow's milk or reconstituted milk.
5. sour milk according to claim 1, wherein, described fermented bacterium comprises one or more in lactobacillus acidophilus, lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, Lactobacillus casei, Lactobacillus rhamnosus, the streptococcus lactis etc.; Preferably include lactobacillus acidophilus, lactobacillus bulgaricus, streptococcus thermophilus and Bifidobacterium.
6. sour milk according to claim 1, wherein the raw material of this sour milk composition also comprises one or more in stabilizing agent, carbohydrate, flavoring essence, jam, the nutrient; Preferably, described stabilizing agent comprises low-ester pectin 0.04%～0.2% and starch 0.2%～1%.
7. sour milk according to claim 1, this sour milk are stirred yoghurt or solidification type yoghourt.
8. sour milk according to claim 1, the raw material of this sour milk is formed and is comprised: white granulated sugar 6%～7%, food yeast polypeptide 0.05%～1%, low-ester pectin 0.04%～0.2%, starch 0.2%～1%, lactic acid bacteria fermenting agent is an amount of, the milk surplus.
9. the production method of each described sour milk of claim 1～8, the method comprising the steps of:
With various raw material hybridization material,, make described sour milk according to the raw material proportioning then through homogeneous, sterilization, inoculation, fermentation.
10. method according to claim 9, wherein, described raw material food yeast polypeptide is to change material at 20～60 ℃ separately with 8～12 times batching water or raw material milk to mix with other each raw materials after 15～60 minutes again.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104349684A (en) * | 2012-04-04 | 2015-02-11 | 大正制药株式会社 | Aqueous liquid beverage |
| CN104996563A (en) * | 2014-12-31 | 2015-10-28 | 临沂格瑞食品有限公司 | Ficus carica fruit whey polypeptide containing fermented milk and preparation method thereof |
| CN105639014A (en) * | 2016-02-24 | 2016-06-08 | 四川安益生物科技有限公司 | Polypeptide beverage and preparation method thereof |
| CN111345349A (en) * | 2018-12-24 | 2020-06-30 | 内蒙古伊利实业集团股份有限公司 | Method for preparing yoghourt and yoghourt prepared by same |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6165731A (en) * | 1998-01-22 | 2000-12-26 | California Institute Of Technology | Assay for the ubiquitination-promoting activity of human proteins |
| CN100469256C (en) * | 2006-10-23 | 2009-03-18 | 杜冰 | Method for preparing yeast peptide utilizing beer yeast |
| CN101491490A (en) * | 2009-02-20 | 2009-07-29 | 天津天狮生物工程有限公司 | Whitening spot-removing composition |
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2009
- 2009-12-28 CN CN2009102627793A patent/CN101731337B/en active Active
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104349684A (en) * | 2012-04-04 | 2015-02-11 | 大正制药株式会社 | Aqueous liquid beverage |
| CN104996563A (en) * | 2014-12-31 | 2015-10-28 | 临沂格瑞食品有限公司 | Ficus carica fruit whey polypeptide containing fermented milk and preparation method thereof |
| CN105639014A (en) * | 2016-02-24 | 2016-06-08 | 四川安益生物科技有限公司 | Polypeptide beverage and preparation method thereof |
| CN105639014B (en) * | 2016-02-24 | 2019-05-14 | 四川安益生物科技有限公司 | A kind of polypeptide beverage and preparation method thereof |
| CN111345349A (en) * | 2018-12-24 | 2020-06-30 | 内蒙古伊利实业集团股份有限公司 | Method for preparing yoghourt and yoghourt prepared by same |
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| CN101731337B (en) | 2012-05-30 |
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