CN101971878A - Application of malt extract in fermented yoghurt - Google Patents
Application of malt extract in fermented yoghurt Download PDFInfo
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- CN101971878A CN101971878A CN2010102341638A CN201010234163A CN101971878A CN 101971878 A CN101971878 A CN 101971878A CN 2010102341638 A CN2010102341638 A CN 2010102341638A CN 201010234163 A CN201010234163 A CN 201010234163A CN 101971878 A CN101971878 A CN 101971878A
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Abstract
The invention aims to provide technology for producing yoghurt with the advantages of short fermentation time and capacity of improving product flavor, namely application of malt extract in fermented yoghurt. The production technology comprises the following steps of: a) pretreating fresh milk (standardized treatment), dissolving a stabilizing agent in hot water with 70 DEG C and stirring at a high speed, and dissolving the malt extract in hot water with 70 DEG C; b) mixing the three raw materials in the step a), preheating to the temperature of between 60 and 70 DEG C, and homogenizing under the pressure of 5MPa/20MPa; c) performing heat treatment, heating to the temperature of between 90 and 95 DEG C, and keeping the temperature for 3 to 5 minutes; d) cooling to the fermentation temperature of between 40 and 43 DEG C, and adding a leavening agent; e) inoculating strains and fermenting for 3 to 4 hours, cooling, refrigerating and demulsifying; and f) sterilely filling to prepare the finished product.
Description
Technical field
The present invention relates to the production technology of sour milk, the especially application of malt extract in fermented yoghourt.
Background technology
Inoculating lactic acid bacterium in fresh milk, lactic acid bacteria utilize milk for substrate carries out anaerobic fermentation (main tunning is a lactic acid), are absorbed by the body than fresh milk is easier through some nutriments in the yoghurt of lactobacillus-fermented.Concrete grammar is that lactic acid bacteria is inserted milk, adopt the ferment at constant temperature method, produce lactic acid by the lactobacillus-fermented lactose in milk, lactic acid make casein in the milk (account for 2.9% of full milk, account for lactoprotein 85%) sex change solidifies and makes whole milk liquid be the curdled milk state.In the sour milk industrial production, connect the bacterium mode at present and mainly adopt spread cultivation bacterial classification and direct putting type production, no matter but be the bacterial classification that spreads cultivation, or direct putting type, because spawn activity is lower, and fermentation time is longer, product special flavour is general in the cultivation in early stage.
Summary of the invention
The objective of the invention is to provide a kind of fermentation time short, and can improve the Yoghourt Production technology of product special flavour, the i.e. application of malt extract in fermented yoghourt.
Production technology following steps of the present invention:
1, fresh milk preliminary treatment (standardization); Stabilizing agent dissolving (70 ℃ of hot water dissolvings, high-speed stirred); Malt extract is dissolved in 70 ℃ of hot water;
2, three kinds of raw materials of above-mentioned steps are mixed, are preheated to 60～70 ℃ and homogeneous (pressure 5MPa/20MPa);
3, heat treatment.Be heated to 90～95 ℃, keep 3～5mi n;
4, be cooled to fermentation temperature (40～43 ℃), add leavening;
5, inoculum fermented 3～4 hours, cooling, refrigeration, breakdown of emulsion;
6, sterile filling obtains finished product.
Principle of the present invention: in the cultivation in early stage because spawn activity is lower, add malt extract after owing to contain the culture propagation desired nutritional in the malt extract, therefore can improve spawn activity, produce flavor substance simultaneously the local flavor of product made moderate progress.Be lactic acid bacteria activation early stage, malt extract can provide nutriment, shortens soak time, thereby shortens fermentation time.Malt extract has good local flavor simultaneously, and the local flavor of product is covered the good effect of playing.
In sum, the application of malt extract in fermented yoghourt can be shortened fermentation time, and can improve product special flavour.
Description of drawings
Fig. 1 is a technological process block-diagram of the present invention;
The specific embodiment
The invention will be further described below in conjunction with accompanying drawing and exemplary embodiments.
In Fig. 1, production technology following steps of the present invention:
1, fresh milk preliminary treatment (standardization); Stabilizing agent dissolving (70 ℃ of hot water dissolvings, high-speed stirred); Malt extract is dissolved in 70 ℃ of hot water;
2, three kinds of raw materials of above-mentioned steps are mixed, are preheated to 60～70 ℃ and homogeneous (pressure 5MPa/20MPa);
3, heat treatment.Be heated to 90～95 ℃, keep 3～5-min;
4, be cooled to fermentation temperature (40～43 ℃), add leavening;
5, inoculum fermented 3～4 hours, cooling, refrigeration, breakdown of emulsion;
6, sterile filling obtains finished product.
Claims (1)
1. the application of malt extract in fermented yoghourt, the production technology following steps:
A) fresh milk preliminary treatment (standardization); Stabilizing agent dissolving (70 ℃ of hot water dissolvings, high-speed stirred); Malt extract is dissolved in 70 ℃ of hot water;
B) three kinds of raw materials with above-mentioned steps mix, are preheated to 60～70 ℃ and homogeneous (pressure 5MPa/20MPa);
C) heat treatment.Be heated to 90～95 ℃, keep 3～5mi n;
D) be cooled to fermentation temperature (40～43 ℃), add leavening;
E) inoculum fermented 3～4 hours, cooling, refrigeration, breakdown of emulsion;
F) sterile filling obtains finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102341638A CN101971878A (en) | 2010-07-22 | 2010-07-22 | Application of malt extract in fermented yoghurt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102341638A CN101971878A (en) | 2010-07-22 | 2010-07-22 | Application of malt extract in fermented yoghurt |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101971878A true CN101971878A (en) | 2011-02-16 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010102341638A Pending CN101971878A (en) | 2010-07-22 | 2010-07-22 | Application of malt extract in fermented yoghurt |
Country Status (1)
| Country | Link |
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| CN (1) | CN101971878A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102640793A (en) * | 2011-02-18 | 2012-08-22 | 上海金啤生物科技有限公司 | Wheat-tasted fermented yoghurt and preparation process thereof |
| CN111955548A (en) * | 2020-09-03 | 2020-11-20 | 光明乳业股份有限公司 | Pure probiotic flavored fermented milk and preparation method thereof |
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| RU1785634C (en) * | 1990-10-10 | 1993-01-07 | Ki T I Pishchevoj Promy | Method for production mixture of dry milk |
| CN1097095A (en) * | 1993-07-07 | 1995-01-11 | 汪群 | Fresh-keeping flavour sour milk product |
| RU2187229C1 (en) * | 2001-04-09 | 2002-08-20 | Государственное научное учреждение Научно-исследовательский институт детского питания РАСХН | Sour-milk product for up to five months aged babies |
| CN1366847A (en) * | 2001-09-01 | 2002-09-04 | 吉林克菲尔饮品股份有限公司 | Malt wort milk beverage |
| CN1718009A (en) * | 2005-07-20 | 2006-01-11 | 哈尔滨商业大学 | Sour milk contg. high L-lactic acid, and its prepn. method |
| WO2007021204A1 (en) * | 2005-08-19 | 2007-02-22 | Fonterra Co-Operative Group Limited | Dairy product and process |
| CN101011085A (en) * | 2007-02-13 | 2007-08-08 | 内蒙古蒙牛乳业（集团）股份有限公司 | Grain flavouring milk comprising nut granule and production method thereof |
| CN101463313A (en) * | 2009-01-13 | 2009-06-24 | 阳晖 | Preparation of water milk potable spirit |
| CN101664057A (en) * | 2009-08-11 | 2010-03-10 | 刘金亮 | Formulated component and preparation process of mung bean yoghurt |
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2010
- 2010-07-22 CN CN2010102341638A patent/CN101971878A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4339464A (en) * | 1978-02-24 | 1982-07-13 | Microlife Technics, Inc. | Stabilizer producing Streptococcus thermophilus |
| RU1785634C (en) * | 1990-10-10 | 1993-01-07 | Ki T I Pishchevoj Promy | Method for production mixture of dry milk |
| CN1097095A (en) * | 1993-07-07 | 1995-01-11 | 汪群 | Fresh-keeping flavour sour milk product |
| RU2187229C1 (en) * | 2001-04-09 | 2002-08-20 | Государственное научное учреждение Научно-исследовательский институт детского питания РАСХН | Sour-milk product for up to five months aged babies |
| CN1366847A (en) * | 2001-09-01 | 2002-09-04 | 吉林克菲尔饮品股份有限公司 | Malt wort milk beverage |
| CN1718009A (en) * | 2005-07-20 | 2006-01-11 | 哈尔滨商业大学 | Sour milk contg. high L-lactic acid, and its prepn. method |
| WO2007021204A1 (en) * | 2005-08-19 | 2007-02-22 | Fonterra Co-Operative Group Limited | Dairy product and process |
| CN101011085A (en) * | 2007-02-13 | 2007-08-08 | 内蒙古蒙牛乳业（集团）股份有限公司 | Grain flavouring milk comprising nut granule and production method thereof |
| CN101463313A (en) * | 2009-01-13 | 2009-06-24 | 阳晖 | Preparation of water milk potable spirit |
| CN101664057A (en) * | 2009-08-11 | 2010-03-10 | 刘金亮 | Formulated component and preparation process of mung bean yoghurt |
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| Title |
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| 《食品科技》 20041231 刘学浩 等 冷冻酸奶生产工艺的研制 第67-69、71页 1 , 第1期 2 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102640793A (en) * | 2011-02-18 | 2012-08-22 | 上海金啤生物科技有限公司 | Wheat-tasted fermented yoghurt and preparation process thereof |
| CN111955548A (en) * | 2020-09-03 | 2020-11-20 | 光明乳业股份有限公司 | Pure probiotic flavored fermented milk and preparation method thereof |
| CN111955548B (en) * | 2020-09-03 | 2022-09-02 | 光明乳业股份有限公司 | Pure probiotic flavored fermented milk and preparation method thereof |
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Application publication date: 20110216 |