CN101990941B - Viable bacteria drinking yoghourt with special flavor and preparation method thereof - Google Patents
Viable bacteria drinking yoghourt with special flavor and preparation method thereof Download PDFInfo
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Abstract
The invention belongs to the field of dairy product production, in particular to a viable bacteria drinking yoghourt with a special flavor and a preparation method thereof. According to the viable bacteria drinking yoghourt with the special flavor, the preparation method of the yoghourt comprises the following steps of: (1) mixing milk and reducing sugar and homogenizing; (2) sterilizing for 7min-2h at the temperature of 80-121 DEG C to generate the Maillard reaction; (3) adding Lactobacillus casei and fermenting to obtain a brown fermented milk base; (4) sterilizing the milk, adding the Lactobacillus casei and fermenting to obtain a white fermented milk base; (5) dissolving a stabilizing agent with the milk to obtain the milk base containing the stabilizing agent; and (6) mixing and homogenizing the brown fermented milk base in the step (3), the white fermented milk base in the step (4) and the milk base containing the stabilizing agent in the step (5), wherein the proportion of the brown fermented milk base to the white fermented milk base in the step (6) is 4:3-4. The yoghourt has the special flavor, good color and mouth feeling and high nutritional value.
Description
Technical field
The invention belongs to the dairy products production field, particularly, the present invention relates to a kind of viable bacteria drinking yoghourt and preparation method thereof with flavour.
Background technology
In recent years, people's health perception constantly strengthens, and sour milk receives great concern as a kind of nutritious food.The raising of Along with people's quality of life, people not only to product quality require increasingly highly, mouthfeel, local flavor and functional requirement of product also grown with each passing day.
Viable bacteria sour milk is compared with traditional sterilization sour milk, is regulating stomach and intestine flora, enhancing human immune, reduction blood cholesterol, is preventing constipation, suffers from diarrhoea, suppresses pathogen, improves lactose intolerance, the physiological function of aspect such as radioresistance is more outstanding.Lactobacillus casei is as a kind of probio; Has good acidproof and bile resistance; Can reduce plasma cholesterol, strengthen the nonspecific resistance of host, accelerate to remove pathogen in the enteron aisle microbial pathogens; The treatment gut flora is disorderly and strengthen passing through property of enteron aisle, thereby prevents food hypersenstivity and acute diarrhea.In addition, Lactobacillus casei also can make anti-low-density oxidation fat antibody and lymphocyte increase, and granulocytic phagocytosis is obviously strengthened, and the host is carried out immunological regulation, prevents the generation of tumour.Owing to can in human body intestinal canal, stablize survival and have numerous medical health care functions; Lactobacillus casei is widely used in functional food as probio; Particularly in the exploitation of dairy products, paid close attention to by people gradually, containing viable count in its every gram product can be up to 100,000,000; Nutritive value is high, extremely people's favor.
Traditional sour milk products is divided into coagulating type and agitating type mostly; Sour milk state stiff is not easy to drink, and is easy to stick to the packing container inwall and causes waste; And drinking yoghourt is a kind of low viscosity, sour milk capable of direct drinking, and producing this drinking yoghourt can address the above problem.And Along with people's growth in the living standard; Problem of obesity more and more becomes the killer who threatens human health; Obesity can cause a series of diseases such as hypertension, diabetes, heart disease, cancer, cholecystitis, directly influences crowd's death rate, and the control body weight becomes one of topic at present of greatest concern.Low fat or yogurt made with skim milk not only can satisfy the nutritional requirement of needed by human body, and can effectively control body weight.
Traditional sour milk products taste is sour-sweet fine and smooth; Rich milk fragrance; Because cow's milk contains the protein that is polymerized by different aminoacids in a large number, and Maillard reaction can take place under certain condition for these protein and reduced sugar, thereby can give sour milk products a kind of special local flavor.But because Maillard reaction can produce soluble product-premelanosome, can reduce the digestibility and the availability of protein to a certain extent, directly reduce sour milk products, especially the nutritive value of low fat or fat-free soured milk product.Therefore how to guarantee when the preparation sour milk, can guarantee to take place Maillard reaction, make the sour milk that obtains have special flavor taste, have strong milk simultaneously, and can guarantee that again the nutrition and health care function of sour milk is the problem that needs solution at present.
Summary of the invention
To the objective of the invention is in order addressing the above problem, a kind of viable bacteria drinking yoghourt with flavour to be provided.
A purpose more of the present invention has been to provide a kind of method for preparing above-mentioned sour milk.
According to the viable bacteria drinking yoghourt with flavour of the present invention, the preparation method of described sour milk may further comprise the steps:
1) milk and reduced sugar are mixed homogeneous;
2) at 80～121 ℃ of sterilization 7min～2h, Maillard reaction takes place;
3) add Lactobacillus casei, fermentation obtains brown cultured milk base;
4) with sterilization of milk, add Lactobacillus casei, fermentation obtains white cultured milk's base;
5) use the milk dissolving stabilizing agent, obtain containing the milk base of stabilizing agent;
6) with step 3) toffee cultured milk base, the milk base that contains stabilizing agent in the step 4) in white cultured milk's base and the step 5) mixes, homogeneous, obtains having the viable bacteria drinking yoghourt of flavour;
The present invention is in order to solve the problem that reduces the nutrition of dairy produce in the milk behind the generation Maillard reaction; What adopt is that a part of raw milk is carried out Maillard reaction; And then ferment, all the other raw milk are carried out pasteurize, fermentation, then two parts acidified milk are carried out method of mixing; So both give sour milk unique caramelized flavor, guaranteed the nutrition and health care function of sour milk again.
Proportionate relationship between cultured milk's base-white cultured milk's base (representing with b) that inventor of the present invention explores cultured milk's base (representing with a) of seeking cultured milk's base-brown that Maillard reaction takes place always and Maillard reaction does not take place has good color, mouthfeel, local flavor, nutritive value to guarantee final products.But the concrete evaluating data of the sense organ acceptance of final products is as shown in table 1 below.
Table 1: but the evaluating data of the sense organ acceptance of two kinds of resultant products of the different proportionings of cultured milk
Wherein, the color in the table is brown and white color combining, and best color is the dark slightly color that falls between; What flavour was meant caramelized flavor and milk fragrance combines local flavor, and its best local flavor is that caramel is slightly outstanding.
Therefore need thereby brown milk base and white milk base be realized the best combination of caramelized flavor that the reaction of Mei Lade is given and strong milk through rational collocation; If use brown cultured milk base too much; Then caramelized flavor is overweight; Cause sour milk with bitter taste, influence the whole local flavor and the mouthfeel of sour milk; If the white cultured milk's base that uses too much, then milk is overweight, has covered caramelized flavor.
Can find out from top form; Continuous increase along with the brown cultured milk of Maillard reaction base a addition; The flavour of the sour milk for preparing constantly increases, and descend on the contrary but the addition above 4: 3 continues to increase this flavour, and milk fragrance is outstanding inadequately; Therefore at brown cultured milk base: white cultured milk's base=4: 4 or brown cultured milk base: white cultured milk's base=4: 3 o'clock; Not only has the caramelized flavor that the reaction of Mei Lade is given; And have strong milk, realized the combination of sour milk nutrition and health care function.
According to the viable bacteria drinking yoghourt with flavour of the present invention; Reduced sugar in the described step 1) is arabinose or wood sugar; Arabinose, wood sugar are pentose; Its brown stain speed is 10 times of hexose (like galactolipin, mannose, glucose), and based on cultured milk's based raw material of the brown of 100 weight portions, its content is 0.5～5 part.
According to the viable bacteria drinking yoghourt with flavour of the present invention; Stabilizing agent in the described step 5) can be one or more the combination among pectin, gelatin, converted starch, whey powder, cmc (carboxymethyl cellulose), xanthans, the PGA (propylene glycol alginate); Based on 1000 parts of raw material gross weights, its content is 5～8 weight portions.
The present invention also provides a kind of method for preparing above-mentioned sour milk, and described method may further comprise the steps:
1) milk and reduced sugar are mixed homogeneous;
2) at 80～121 ℃ of sterilization 7min～2h, Maillard reaction takes place;
3) add Lactobacillus casei, fermentation obtains brown cultured milk base;
4) with sterilization of milk, add Lactobacillus casei, fermentation obtains white cultured milk's base;
5) use the milk dissolving stabilizing agent, obtain containing the milk base of stabilizing agent;
6) with step 3) toffee cultured milk base, contain the milk base mixing of stabilizing agent in the step 4) in white cultured milk's base and the step 5), homogeneous obtains having the viable bacteria drinking yoghourt of flavour.
Protein content in the product of the present invention>=2.3%, fat content≤1.5%, viable count can reach 1.0 * 10
8Individual/more than the g, be a kind of drinking yoghourt product with the high vigor lactic acid bacteria of being rich in of flavour.
Among the present invention, all commercially available acquisition of each raw material, each material performance index meets the correlated quality standard-required.According to the taste demand of product, also can add an amount of essence and flavoring agent in this product.
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 the lowfat milk of whole milk, partially skimmed, milk, whole milk powder, skimmed milk power or the partially skimmed milk powder of all degreasings.
According to a specific embodiments of the present invention, brown cultured milk's based raw material of the present invention is formed and is comprised (in raw material gross weight 1000 weight portions): degreasing fresh cow milk 995～950 weight portions; Reduced sugar 5～50 weight portions; Lactobacillus casei is an amount of; White cultured milk's based raw material of the present invention is formed and is comprised (in raw material gross weight 1000 weight portions): degreasing fresh cow milk 1000 weight portions; Lactobacillus casei is an amount of.
According to another specific embodiments of the present invention, brown cultured milk's based raw material of the present invention is formed and is comprised (in raw material gross weight 1000 weight portions): nonfatty solid milk powder 100～180 weight portions; Reduced sugar 5～50 weight portions; Lactobacillus casei is an amount of; Excess water; White cultured milk's based raw material of the present invention is formed and is comprised (in raw material gross weight 1000 weight portions): nonfatty solid milk powder 100～180 weight portions; Lactobacillus casei is an amount of; Excess water.
According to specific embodiments of the present invention, the drinking yoghourt raw material is formed and is comprised (in raw material gross weight 1000 weight portions): total cultured milk's base: 600～800 weight portions; White granulated sugar: 80～120 weight portions; Stabilizing agent: 5～8 weight portions; Surplus: raw material milk.
The present invention also provides the preparation method of sour milk of the present invention in the specific embodiment, and this method mainly comprises step:
1, said each component of brown cultured milk's based raw material is mixed in 30～60 ℃;
2,, carry out homogeneous under 18～20MP pressure at 30～60 ℃;
3,, be cooled to 36～38 ℃ at 80～121 ℃ of sterilization 7min～2h;
4, add an amount of Lactobacillus casei, 36～38 ℃ ferment to the pH value and reach at 3.8～4.0 o'clock and stop fermentation, and it is for use to process cultured milk's base;
5, with said white cultured milk's based raw material at 85～121 ℃ of sterilization/30min～4s, be cooled to 36～38 ℃;
6, add an amount of Lactobacillus casei, 36～38 ℃ ferment to the pH value and reach at 3.8～4.0 o'clock and stop fermentation, and it is for use to process cultured milk's base;
7, white granulated sugar and stabilizing agent are mixed in 60～80 ℃ raw material milk;
8, with sugar and stabilizing agent mixed liquor at 85～121 ℃ of sterilization/30min～4s, be cooled to 25～30 ℃, for use;
The milk base that 9, will ferment fully mixes with sugar and stabilizing agent mixed liquor, under 15～20MP pressure, carries out homogeneous.
The present invention has innovated traditional method for preparing sour milk; At first a part of raw milk generation Maillard reaction is fermented again, obtain brown cultured milk base, all the other raw milk are carried out pasteurize, fermentation; Obtain white cultured milk's base; Then two parts acidified milk and the milk material that contains stabilizing agent are carried out method of mixing, and, make the sour milk for preparing not only have the unique caramelized flavor of sour milk through white cultured milk's base and brown cultured milk base are carried out reasonable proportioning; Have strong milk again, guaranteed the nutrition and health care function of sour milk simultaneously.Simultaneously in addition through twice homogeneous; The sour milk that obtains is compared with stirred yoghurt with coagulating type in the past, and viscosity is lower, and state is rarer; Mouthfeel is salubriouser when drinking; Solved coagulating type and stirred yoghurt sour milk state stiff, be not easy to drink, and be easy to stick to the packing container inwall and wasting problem.
Sour milk that the present invention prepares has unique local flavor through Maillard reaction, and number of viable is many and the later stage survival rate is high, and viscosity is low, and fat content is low, has good color, mouthfeel, local flavor, nutritive value simultaneously and is fit to various different crowds and drinks.
The specific embodiment
Embodiment 1
One, composition of raw materials (in 1000g):
1, brown cultured milk base: skimmed milk: 100g; Arabinose: 5g; Lactobacillus casei (the gloomy L.casei-01 of the Chinese) 0.0001g; Surplus: water.
White cultured milk base: skimmed milk: 100g; Lactobacillus casei (the gloomy L.casei-01 of the Chinese) 0.0001g; Surplus: water.
2, formula for a product: brown cultured milk's base: 343g; White cultured milk base: 257g; White granulated sugar: 120g; Stabilizing agent: 7g; Surplus is (recovery) skimmed milk.
Two, preparation method:
1, said each component of brown cultured milk's based raw material is mixed in 30 ℃;
2,, carry out homogeneous under the 18MP pressure at 30 ℃;
3,, be cooled to 36 ℃ at 100 ℃ of sterilization 120min;
4, add an amount of Lactobacillus casei, 36 ℃ ferment to the pH value and reach at 3.8 o'clock and stop fermentation, and it is for use to process brown cultured milk base;
5, with said white cultured milk's based raw material at 95 ℃ of sterilization/300s, be cooled to 36 ℃;
6, add an amount of Lactobacillus casei, 36 ℃ ferment to the pH value and reach at 3.8 o'clock and stop fermentation, and it is for use to process white cultured milk's base;
7, white granulated sugar and stabilizing agent are mixed in (recovery) skimmed milk of 65 ℃;
8, with sugar and stabilizing agent mixed liquor at 95 ℃ of sterilization/300s, cool to 30 ℃, for use;
Two kinds of milk bases that 9, will ferment fully mix with sugar and stabilizing agent mixed liquor, under 18MP pressure, carry out homogeneous.
Embodiment 2
One, composition of raw materials (in 1000g):
1, brown cultured milk base: skimmed milk: 160g; Wood sugar: 20g; Lactobacillus casei (the gloomy L.casei-01 of the Chinese) 0.0001g; Surplus: water.
White cultured milk base: skimmed milk: 160g; Lactobacillus casei (the gloomy L.casei-01 of the Chinese) 0.0001g; Surplus: water.
2, formula for a product: brown cultured milk's base: 350g; White cultured milk base: 350g; White granulated sugar: 100g; Stabilizing agent: 8g; Surplus is the whole milk.
Two, preparation method:
1, said each component of brown cultured milk's based raw material is mixed in 40 ℃;
2,, carry out homogeneous under the 20MP pressure at 40 ℃;
3,, be cooled to 37 ℃ at 121 ℃ of sterilization 7min;
4, add an amount of Lactobacillus casei, 37 ℃ ferment to the pH value and reach at 3.9 o'clock and stop fermentation, and it is for use to process brown cultured milk base;
5, with said white cultured milk's based raw material at 110 ℃ of sterilization/10min, be cooled to 37 ℃;
6, add an amount of Lactobacillus casei, 37 ℃ ferment to the pH value and reach at 3.9 o'clock and stop fermentation, and it is for use to process white cultured milk's base;
7, white granulated sugar and stabilizing agent are mixed in 70 ℃ whole milk;
8, with sugar and stabilizing agent mixed liquor at 110 ℃ of sterilization/10min, cool to 25 ℃, for use;
Two kinds of milk bases that 9, will ferment fully mix with sugar and stabilizing agent mixed liquor, under 18MP pressure, carry out homogeneous.
Embodiment 3
One, composition of raw materials (in 1000g):
1, brown cultured milk base: defatted milk: 960g; Wood sugar: 40g; Lactobacillus casei (the gloomy L.casei-01 of the Chinese) 0.0001g;
White cultured milk base: defatted milk: 1000g; Lactobacillus casei (the gloomy L.casei-01 of the Chinese) 0.0001g.
2, formula for a product: brown cultured milk's base: 400g; White cultured milk base: 400g; White granulated sugar: 80g; Stabilizing agent: 6g; Surplus is the whole milk.
Two, preparation method:
1, said each component of cultured milk's based raw material is mixed in 50 ℃;
2,, carry out homogeneous under the 18MP pressure at 50 ℃;
3,, be cooled to 37 ℃ at 80 ℃ of sterilization 2h;
4, add an amount of Lactobacillus casei, 37 ℃ ferment to the pH value and reach at 4.0 o'clock and stop fermentation, and it is for use to process brown cultured milk base;
5, with said white cultured milk's based raw material at 105 ℃ of sterilization/15min, be cooled to 37 ℃;
6, add an amount of Lactobacillus casei, 37 ℃ ferment to the pH value and reach at 4.0 o'clock and stop fermentation, and it is for use to process white cultured milk's base;
7, white granulated sugar and stabilizing agent are mixed in 75 ℃ whole milk;
8, with sugar and stabilizing agent mixed liquor at 105 ℃ of sterilization/15min, cool to 28 ℃, for use;
Two kinds of milk bases that 9, will ferment fully mix with sugar and stabilizing agent mixed liquor, under 19MP pressure, carry out homogeneous.
Embodiment 4
One, composition of raw materials (in 1000g):
1, brown cultured milk base: defatted milk: 950g; Arabinose: 50g; Lactobacillus casei (the gloomy L.casei-01 of the Chinese) 0.0001g;
White cultured milk base: defatted milk: 1000g; Lactobacillus casei (the gloomy L.casei-01 of the Chinese) 0.0001g.
2, formula for a product: brown cultured milk's base: 380g; White cultured milk base: 285g; White granulated sugar: 95g; Stabilizing agent: 6g; Surplus is (recovery) skimmed milk.
Two, preparation method:
1, said each component of cultured milk's based raw material is mixed in 60 ℃;
2,, carry out homogeneous under the 20MP pressure at 60 ℃;
3,, be cooled to 38 ℃ at 90 ℃ of sterilization 150min;
4, add an amount of Lactobacillus casei, 38 ℃ ferment to the pH value and reach at 3.9 o'clock and stop fermentation, and it is for use to process brown cultured milk base;
5, with said white cultured milk's based raw material at 121 ℃ of sterilization/4s, be cooled to 38 ℃;
6, add an amount of Lactobacillus casei, 38 ℃ ferment to the pH value and reach at 3.9 o'clock and stop fermentation, and it is for use to process white cultured milk's base;
7, white granulated sugar and stabilizing agent are mixed in (recovery) skimmed milk of 80 ℃;
8, with sugar and stabilizing agent mixed liquor at 121 ℃ of sterilization/4s, cool to 30 ℃, for use;
Two kinds of milk bases that 9, will ferment fully mix with sugar and stabilizing agent mixed liquor, under 20MP pressure, carry out homogeneous.
Embodiment 5 the present invention obtain sour milk taste flavor investigation result
Trial test mode: adopt the mode of blank marking to carry out the 55 people test and appraisal of marking, test and assess from caramel, rare denseness, sour-sweet ratio, tasty and refreshing degree, water-retaining property, aftertaste, 7 indexs of whole sensation respectively.Each index full marks 10 minutes, mark is high more, and the expression effect is good more, carries out statistical analysis, result such as table 2 to tasting the result:
The table 2 taste flavor investigation result with flavour sour milk of the present invention
Can find out from this experimental result; All in all; The product of embodiments of the invention obtains liking of most of people in mouthfeel, local flavor and nutrition, the product that the generation Maillard reaction prepares improves a lot in mouthfeel, local flavor and nutrition, receives liking of consumer.
Claims (4)
1. viable bacteria drinking yoghourt with flavour is characterized in that the preparation method of described sour milk may further comprise the steps:
1) milk and reduced sugar are mixed homogeneous;
2) at 80～121 ℃ of sterilization 7min～2h, Maillard reaction takes place;
3) add Lactobacillus casei, fermentation obtains brown cultured milk base;
4) with sterilization of milk, add Lactobacillus casei, fermentation obtains white cultured milk's base;
5) use the milk dissolving stabilizing agent, obtain containing the milk base of stabilizing agent;
6) with step 3) toffee cultured milk base, the milk base that contains stabilizing agent in the step 4) in white cultured milk's base and the step 5) mixes, homogeneous, obtains having the viable bacteria drinking yoghourt of flavour;
Described step 6) toffee cultured milk base: white cultured milk's base=4: 3～4;
Reduced sugar in the described step 1) is arabinose or wood sugar, and based on 100 weight portion brown cultured milk based raw materials, its content is 0.5～5 part.
2. the viable bacteria drinking yoghourt with flavour according to claim 1; It is characterized in that; Stabilizing agent in the described step 5) is one or more in pectin, gelatin, converted starch, whey powder, carboxymethyl cellulose, xanthans and the propylene glycol alginate; Based on 1000 parts of raw material gross weights, its content is 5～8 weight portions.
3. method for preparing the viable bacteria drinking yoghourt with flavour is characterized in that described method may further comprise the steps:
1) milk and reduced sugar are mixed homogeneous;
2) at 80～121 ℃ of sterilization 7min～2h, Maillard reaction takes place;
3) add Lactobacillus casei, fermentation obtains brown cultured milk base;
4) with sterilization of milk, add Lactobacillus casei, fermentation obtains white cultured milk's base;
5) use the milk dissolving stabilizing agent, obtain containing the milk base of stabilizing agent;
6) with step 3) toffee cultured milk base, contain the milk base mixing of stabilizing agent in the step 4) in white cultured milk's base and the step 5), homogeneous obtains having the viable bacteria drinking yoghourt of flavour;
Described step 6) toffee cultured milk base: white cultured milk's base=4: 3～4;
Reduced sugar in the described step 1) is arabinose or wood sugar, and based on 100 weight portion brown cultured milk based raw materials, its content is 0.5～5 part.
4. preparation according to claim 3 has the method for the viable bacteria drinking yoghourt of flavour; It is characterized in that; Stabilizing agent in the described step 5) is one or more in pectin, gelatin, converted starch, whey powder, carboxymethyl cellulose, xanthans and the propylene glycol alginate; Based on 1000 parts of raw material gross weights, its content is 5～8 weight portions.
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| CN103141572B (en) * | 2013-03-14 | 2014-07-23 | 杭州新希望双峰乳业有限公司 | Production process of solidified brown yogurt, and product of process |
| CN103392798A (en) * | 2013-08-20 | 2013-11-20 | 山东得益乳业股份有限公司 | Brown skimmed drinkable probiotics yoghurt and preparation method thereof |
| CN104542965B (en) * | 2013-10-10 | 2018-05-04 | 内蒙古伊利实业集团股份有限公司 | A kind of brown drinking yoghourt and preparation method thereof |
| CN104686652B (en) * | 2015-02-06 | 2018-04-27 | 鲁东大学 | A kind of light brown defatted fermented milk beverage and its production method |
| CN104782762B (en) * | 2015-03-19 | 2018-04-27 | 杭州娃哈哈科技有限公司 | A kind of brown Yoghourt and preparation method thereof |
| CN104957257A (en) * | 2015-07-01 | 2015-10-07 | 新疆香格尔食品有限责任公司 | Sour milk and preparation method thereof |
| CN105532879A (en) * | 2015-12-02 | 2016-05-04 | 内蒙古蒙牛乳业（集团）股份有限公司 | Dessert and preparation method thereof |
| CN105918465A (en) * | 2016-04-27 | 2016-09-07 | 浙江鸣食品股份有限公司 | Processing method of concentrated milk |
| CN107509813A (en) * | 2016-06-16 | 2017-12-26 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt and preparation method thereof |
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