CN102524385A - Brown fermented milk and production method thereof - Google Patents
Brown fermented milk and production method thereof Download PDFInfo
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- CN102524385A CN102524385A CN2010105986377A CN201010598637A CN102524385A CN 102524385 A CN102524385 A CN 102524385A CN 2010105986377 A CN2010105986377 A CN 2010105986377A CN 201010598637 A CN201010598637 A CN 201010598637A CN 102524385 A CN102524385 A CN 102524385A
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- feed liquid
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- acidified milk
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Abstract
The invention provides brown fermented milk, which comprises the following raw materials that: 3 to 5 percent of white sugar, 0.2 to 6 percent of glucose and 84 to 90 percent of skim milk, wherein the temperature is increased to 95 to 98 DEG C to be maintained for 1.5 to 2.5 hours during a sterilization step and a fermentation step in the preparation process. The invention also provides a production method of the brown fermented milk. Due to the raw material ingredients and production process, the fermented milk has reaction during the sterilization and the fermentation. The fermented milk is brown, produces brown coloring matters to prevent the automatic oxidation of grease so as to have resistance to oxidation, and is beneficial to the health of the human body.
Description
Technical field
The present invention relates to a kind of brown acidified milk, especially have the brown acidified milk and the production method thereof of peculiar flavour.
Background technology
Because raw material and production method produce the brown acidified milk like need, the required reaction time is longer in process of production for acidified milk.
Summary of the invention
The purpose of this invention is to provide a kind of brown acidified milk.This acidified milk has formed the brown acidified milk in process of production owing to its raw material and production technology, and has unique fragrance and local flavor.
The present invention provides a kind of brown acidified milk, is benchmark with the raw material gross weight, and wherein white granulated sugar accounts for 3%-5%, glucose accounts for 0.2%-6% and milk accounts for 84%-90%, between sterilization in process of production and the fermentation temperature is risen to 95-98 ℃ and keeps 1.5 to 2.5 hours.
Preferably, described milk is defatted milk, and the milk in raw material is defatted milk, because its protein and lactose content are higher, is more conducive to produce the brown acidified milk, and local flavor and color and luster are better, and fat content is lower, heat also lower
.
In a kind of exemplary embodiment of the present invention, the white granulated sugar in the raw material of brown acidified milk can replace having processed the brown acidified milk of fruity with fruit juice, makes multiple tastesization.
The present invention also provides a kind of production method of brown acidified milk, comprises the steps:
(1) white granulated sugar, glucose are added milk and be mixed and made into feed liquid;
(2) feed liquid of mixing is carried out constant volume;
(3) feed liquid behind the constant volume is preheated to 60-65 ℃;
(4) feed liquid after the preheating is carried out homogeneous, pressure is 150-180bar;
(5) to the feed liquid sterilization behind the homogeneous;
(6) feed temperature after the sterilization being risen to 95-98 ℃ kept 1.5 to 2.5 hours; Owing to after sterilization, make temperature rise to 95-98 ℃; In amino-compound in the milk (like amino acid, protein etc.) and glucose and the milk lactose in carbonyls react, feed liquid produces fragrance and local flavor;
The feed liquid that (7) brown stain will take place is cooled to 38-43 ℃;
(8) cooled feed liquid is carried out inoculation fermentation and process acidified milk, the bacterial classification of use is the bacterial classification generally used of fermentation in the prior art, like streptococcus thermophilus etc., all can on market, buy; Used inoculation fermentation technology all is the technology that can know in the prior art, does not do at this and gives unnecessary details;
(9) measure the acidified milk fermentation termination, carry out can refrigeration.
Acidified milk provided by the invention is because its raw material components and production technology make it produce reaction in sterilization and sweathouse.The acidified milk of processing is brown, and the brown stain pigment that produces autoxidation shows non-oxidizability, useful health to the grease class.
The specific embodiment
All can adopt equipment known in this field and correlation technique in the production method of the present invention, no longer equipment and canned technology given unnecessary details at this.
Below in conjunction with embodiment, specific embodiments of the invention describes in further detail.Following examples are used to explain the present invention, but are not used for limiting scope of the present invention.
Embodiment 1
A kind of brown acidified milk, it is mixed by the white granulated sugar of 11g, the glucose of 5g and the defatted milk of 84g.Between sterilization in the preparation process and the fermentation temperature being risen to 95 ℃ kept 2.5 hours.
Its production method comprises the steps:
(1) defatted milk that the glucose of the white granulated sugar of 10g, 6g is added 90g carries out mix;
(2) feed liquid of mixing is carried out constant volume;
(3) feed liquid behind the constant volume is preheated to 65 ℃;
(4) feed liquid after the preheating is carried out homogeneous, pressure is 180bar;
(5) to the feed liquid sterilization behind the homogeneous;
(6) temperature is risen to 95 ℃ and kept 2.5 hours, owing to after sterilization, make temperature rise to 95 ℃, the white granulated sugar in the feed liquid, glucose and defatted milk react, and feed liquid generation brown stain also produces fragrance and local flavor;
The feed liquid that (7) brown stain will take place is cooled to 38 ℃;
(8), use streptococcus thermophilus to carry out inoculation fermentation with cooled feed liquid;
(9) measure fermentation termination, carry out can refrigeration.
Embodiment 2
A kind of brown acidified milk, it is mixed by the white granulated sugar of 5g, the glucose of 5g and the defatted milk of 90g.Between sterilization in the preparation process and the fermentation temperature being risen to 96 ℃ kept 2 hours.
Its production method comprises the steps:
(1) white granulated sugar of 5g, the glucose of 5g are added the defatted milk mix of 90g;
(2) feed liquid of mixing is carried out constant volume;
(3) feed liquid behind the constant volume is preheated to 60 ℃;
(4) feed liquid after the preheating is carried out homogeneous, pressure is 150bar;
(5) to the feed liquid sterilization behind the homogeneous;
(6) temperature is risen to 96 ℃ and kept 2 hours, owing to after sterilization, make temperature rise to 96 ℃, the white granulated sugar in the feed liquid, glucose and defatted milk react, and feed liquid generation brown stain also produces fragrance and local flavor;
The feed liquid that (7) brown stain will take place is cooled to 40 ℃;
(8), use streptococcus thermophilus to carry out inoculation fermentation with cooled feed liquid;
(9) measure fermentation termination, carry out can refrigeration.
Embodiment 3
A kind of brown acidified milk, it is mixed by the white granulated sugar of 10g, the glucose of 0.2g and the milk of 89.8g.Between sterilization in the preparation process and the fermentation temperature being risen to 98 ℃ kept 1.5 hours.
Its production method comprises the steps:
(1) white granulated sugar of 10g, the glucose of 0.2g are added the milk mix of 89.8g;
(2) feed liquid of mixing is carried out constant volume;
(3) feed liquid behind the constant volume is preheated to 62 ℃;
(4) feed liquid after the preheating is carried out homogeneous, pressure is 160bar;
(5) to the feed liquid sterilization behind the homogeneous;
(6) temperature is risen to 98 ℃ and kept 1.5 hours, owing to after sterilization, make temperature rise to 98 ℃, the white granulated sugar in the feed liquid, glucose and milk react, and feed liquid generation brown stain also produces fragrance and local flavor;
The feed liquid that (7) brown stain will take place is cooled to 43 ℃;
(8), use streptococcus thermophilus to carry out inoculation fermentation with cooled feed liquid;
(9) measure fermentation termination, carry out can refrigeration.
Embodiment 4
A kind of brown acidified milk, it is mixed by white granulated sugar and 3g fruit juice, the glucose of 4g and the milk of 88g of 5g.Between sterilization in the preparation process and the fermentation temperature being risen to 98 ℃ kept 1.5 hours.
Its production method comprises the steps:
(1) glucose of the white granulated sugar of 5g, 3g is added the milk of 88g, and carry out mix with the fruit juice of 3g;
(2) feed liquid of mixing is carried out constant volume;
(3) feed liquid behind the constant volume is preheated to 62 ℃;
(4) feed liquid after the preheating is carried out homogeneous, pressure is 160bar;
(5) to the feed liquid sterilization behind the homogeneous;
(6) temperature is risen to 98 ℃ and kept 2 hours, owing to after sterilization, make temperature rise to 98 ℃, the white granulated sugar in the feed liquid, glucose and milk react, and feed liquid generation brown stain also produces fragrance and local flavor;
The feed liquid that (7) brown stain will take place is cooled to 40 ℃;
(8), use streptococcus thermophilus to carry out inoculation fermentation with cooled feed liquid;
(9) measure fermentation termination, carry out can refrigeration.
Use the method among the above embodiment to carry out acidified milk trial test experiment with the brown acidified milk of processing of filling a prescription.In the test process, guarantee that the tester did not eat food pungent and the taste overrich in preceding 2 hours in test, do not suck cigarette, gargle with clear water when tasting different sample.Standards of grading are that the 0-9 branch does not wait, and represent the difference most intimate friend in various degree, and expression in 0 fen is the poorest, and 9 parts of expressions are best.In test process, the tester can mark to various indexs with reference to following explanation.Apparent state: whether sample is evenly distributed, exquisiteness, and the free from admixture particle has tarnish.The Consistency of quality: acidified milk is moving resistance between tongue and maxilla, and is suitable more good more.The sophistication of quality: one spoonful of product is put into mouth, and whether acidified milk is fine and smooth in mouth, has or not particle.Color: product brown acceptance.Powder sense: good more a little less than the powder sense more.Sour-sweet ratio: the suitable more score of sour-sweet ratio is high more, and peracid or the sweet score of mistake are all low.The acidified milk local flavor: whether local flavor is strong pure, and free from extraneous odour is arranged, and good more score is high more.Experimental result such as following table.
| ? | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 |
| Apparent state | 8 | 8.5 | 8 | 8.5 |
| Consistency | 8.5 | 8.5 | 8.5 | 8.5 |
| Sophistication | 8.5 | 8.5 | 8 | 8 |
| Color | 8 | 8.5 | 8.5 | 8 |
| The powder sense | 8 | 8.5 | 8 | 8．5 |
| Sour-sweet ratio | 8.5 | 8.5 | 8.5 | 8.5 |
| The acidified milk local flavor | 8.5 | 8.5 | 8 | 8.5 |
| Average mark |
 |
 |
 |
 |
Brown acidified milk provided by the present invention, the brown degree also comprises moderate dimness and light gray.Be to be understood that; Though this specification is described according to each embodiment; But be not that each embodiment only comprises an independently technical scheme, this narrating mode of specification only is for clarity sake, and those skilled in the art should make specification as a whole; Technical scheme among each embodiment also can form other embodiments that it will be appreciated by those skilled in the art that through appropriate combination.For those skilled in the art, under the prerequisite that does not break away from know-why of the present invention, can also make some improvement and retouching, these improvement and retouching also should be regarded as protection scope of the present invention.
The listed a series of detailed description of preceding text only is specifying to feasibility embodiment of the present invention; They are not in order to restriction protection scope of the present invention, allly do not break away from equivalent embodiment or the change that skill of the present invention spirit done and all should be included within protection scope of the present invention.
Claims (4)
1. brown acidified milk; It is characterized in that: with the raw material gross weight is benchmark; Wherein white granulated sugar accounts for 5%-11%, glucose accounts for 0.2%-6% and milk accounts for 84%-90%, between sterilization in process of production and the fermentation temperature is risen to 95-98 ℃ and keeps 1.5-2.5 hour.
2. brown acidified milk as claimed in claim 1, wherein, described milk is defatted milk.
3. brown acidified milk as claimed in claim 1, wherein, the said white granulated sugar in the said raw material can replace with fruit juice.
4. the production method of brown acidified milk as claimed in claim 1 is characterized in that, comprises the steps:
1) white granulated sugar, glucose are added milk and be mixed and made into feed liquid;
2) the said feed liquid that will mix is carried out constant volume;
3) feed liquid behind the said constant volume is preheated to 60-65 ℃;
4) feed liquid after the said preheating is carried out homogeneous, pressure is 150-180bar;
5) to the feed liquid sterilization behind the said homogeneous;
6) feed temperature after the said sterilization is risen to 95-98 ℃ and kept feed liquid generation brown stain 1.5 to 2.5 hours;
The feed liquid that 7) said brown stain will take place is cooled to 38-43 ℃;
8) said cooled feed liquid is carried out inoculation fermentation and process acidified milk;
9) fermentation termination of the said acidified milk of mensuration carries out can refrigeration.
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| CN2010105986377A CN102524385A (en) | 2010-12-21 | 2010-12-21 | Brown fermented milk and production method thereof |
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| CN2010105986377A CN102524385A (en) | 2010-12-21 | 2010-12-21 | Brown fermented milk and production method thereof |
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Cited By (10)
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|---|---|---|---|---|
| CN103621624A (en) * | 2012-08-29 | 2014-03-12 | 内蒙古蒙牛乳业（集团）股份有限公司 | Brown milk drink and production method thereof |
| CN103651807A (en) * | 2013-12-19 | 2014-03-26 | 山东得益乳业股份有限公司 | Lactobacillus beverage contains probiotic fermented fruits and vegetables and preparation method of lactobacillus beverage |
| CN103891885A (en) * | 2012-12-25 | 2014-07-02 | 内蒙古蒙牛乳业（集团）股份有限公司 | Browning process of dairy product |
| CN104206532A (en) * | 2013-06-04 | 2014-12-17 | 内蒙古蒙牛乳业（集团）股份有限公司 | Suspended fruit granule brown lactobacillus beverage and preparation method thereof |
| CN105285098A (en) * | 2015-12-03 | 2016-02-03 | 光明乳业股份有限公司 | Low-sugar brown lactobacillus beverage and preparation method thereof |
| CN105494635A (en) * | 2015-12-17 | 2016-04-20 | 内蒙古蒙牛乳业（集团）股份有限公司 | Milk beverage and preparing method thereof |
| CN105613740A (en) * | 2015-12-30 | 2016-06-01 | 光明乳业股份有限公司 | Brown lactobacillus beverage containing kudzuvine roots and production method thereof |
| CN105724569A (en) * | 2016-02-01 | 2016-07-06 | 光明乳业股份有限公司 | High-protein brown yoghourt and preparing method thereof |
| 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 |
| CN111248276A (en) * | 2018-11-30 | 2020-06-09 | 内蒙古伊利实业集团股份有限公司 | High viable count lactobacillus beverage and preparation method thereof |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103621624A (en) * | 2012-08-29 | 2014-03-12 | 内蒙古蒙牛乳业（集团）股份有限公司 | Brown milk drink and production method thereof |
| CN103621624B (en) * | 2012-08-29 | 2015-04-08 | 内蒙古蒙牛乳业（集团）股份有限公司 | Brown milk drink and production method thereof |
| CN103891885A (en) * | 2012-12-25 | 2014-07-02 | 内蒙古蒙牛乳业（集团）股份有限公司 | Browning process of dairy product |
| CN104206532A (en) * | 2013-06-04 | 2014-12-17 | 内蒙古蒙牛乳业（集团）股份有限公司 | Suspended fruit granule brown lactobacillus beverage and preparation method thereof |
| CN103651807A (en) * | 2013-12-19 | 2014-03-26 | 山东得益乳业股份有限公司 | Lactobacillus beverage contains probiotic fermented fruits and vegetables and preparation method of lactobacillus beverage |
| CN103651807B (en) * | 2013-12-19 | 2015-05-20 | 山东得益乳业股份有限公司 | Lactobacillus beverage contains probiotic fermented fruits and vegetables and preparation method of lactobacillus beverage |
| CN105285098A (en) * | 2015-12-03 | 2016-02-03 | 光明乳业股份有限公司 | Low-sugar brown lactobacillus beverage and preparation method thereof |
| CN105494635A (en) * | 2015-12-17 | 2016-04-20 | 内蒙古蒙牛乳业（集团）股份有限公司 | Milk beverage and preparing method thereof |
| CN105494635B (en) * | 2015-12-17 | 2019-11-01 | 内蒙古蒙牛乳业（集团）股份有限公司 | Milk beverage and preparation method thereof |
| CN105613740A (en) * | 2015-12-30 | 2016-06-01 | 光明乳业股份有限公司 | Brown lactobacillus beverage containing kudzuvine roots and production method thereof |
| CN105613740B (en) * | 2015-12-30 | 2019-10-25 | 光明乳业股份有限公司 | A kind of brown lactic acid bacteria beverage and its production method containing pueraria lobata |
| CN105724569A (en) * | 2016-02-01 | 2016-07-06 | 光明乳业股份有限公司 | High-protein brown yoghourt and preparing method thereof |
| 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 |
| CN111248276A (en) * | 2018-11-30 | 2020-06-09 | 内蒙古伊利实业集团股份有限公司 | High viable count lactobacillus beverage and preparation method thereof |
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