CN102613288A - Yogurt containing fish oil - Google Patents
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Abstract
The invention relates yogurt containing fish oil, prepared by coupling low fat milk with white sugar, stabilizer, whey protein concentrate, fish oil, vitamin C palmitate, vitamin E and lecithin and carrying out strain fermentation. The yogurt containing fish oil comprises 700-900 kg of low fat milk, 50-90 kg of white sugar, 3-10 kg of stabilizer, 3-15 kg of whey protein concentrate, 0.1-5 kg of fish oil, 0.01-1 kg of vitamin C palmitate, 0.001-0.05 kg of vitamin E, 0.1-0.5 kg of lecithin, and 200-250 DCU of strains. The yogurt product containing fish oil of the present invention not only contains the ingredient of fish oil to generate the effect of reducing blood lipid, but also contains a plurality of nutritional ingredients from whey protein concentrate, vitamin C palmitate, vitamin E and lecithin etc., above all, because an antioxidation system and a stabilizer system are formed in the yogurt, the oil instability and the influence on the yogurt taste caused by adding fish oil are solved. Thereby the yogurt product containing fish oil of the present invention has the effect of reducing blood lipid and simultaneously has the taste and stability of common yogurt.
Description
Technical field
The present invention relates to a kind of sour milk and preparation method thereof, more specifically say, the present invention relates to a kind of sour milk that is added with fish oil.
Background technology
2002, total death toll that CVD (angiocardiopathy) is died from the whole world reached 1,670 ten thousand people.WHO estimates that to the year two thousand twenty, the whole world will have nearly 2,500 people and die from CVD (angiocardiopathy), and the patients with coronary heart disease of developing country accounts for 60% of whole world sum, in China: had 702,925 people and die from coronary heart disease in 2002.
The a large amount of epidemiology and the result of clinical research show: the T-CHOL of too high amount and low-density lipoprotein and evidence of coronary heart diseases are remarkable positive correlation in the serum.Cholesterol reduces by 10% couple of all ages and classes section crowd (40 years old-80 years old), and the risk factor of the coronary heart disease that is reduced is 19%-54%.Fat (cholesterol, triglyceride etc.) excessive concentration is to form atherosclerotic basis in the blood, and the lipoprotein cholesterol of transportation fat in the blood, decisive role.Lipoprotein cholesterol is divided into HDL-C (HDLC) and LDL-C (LDLC), and the low more then particle of the density of lipoprotein is big more.And LDL-C combines adventitious deposit at blood vessel with endovascular other compositions easily, therefore is called as in " bad lipoprotein ".HDL-C (HDLC) then helps to reduce the cholesterol in the blood, and also reputation is claimed " good lipoprotein ".
Contain abundant EPA in the fish oil; EPA can suppress the effect of bad lipoprotein; The adventitious deposit of minimizing on blood vessel, and can assist HDL-C (HDL) to remove unnecessary fat on the vascular wall, so fish oil also is known as endovascular " street cleaner ".So take fish oil the auxiliary antilipemic effect is arranged.
The product that contains fish oil in the prior art is a lot, and for example, CN101406218A discloses a kind of liquid diary product that contains fish oil, is benchmark with the gross weight of this liquid diary product, wherein contains greater than 0 and smaller or equal to 0.5% fish oil; And the pH value of this liquid diary product is 6.4～7.0.CN101406219A discloses the method that a kind of production contains the liquid diary product of fish oil fish oil has been joined in the batching milk, wherein controls used milk amount and is at least 20 times of fish oil amount.How fish oil is added in the dairy products yet these technology only bias toward,, but do not consider the unfavorable local flavor that fish oil brings dairy products so that strengthen the nutrition of dairy products.
Also in sour milk, directly not adding the technology of fish oil in the prior art, trace it to its cause, mainly is peculiar taste and the unstability because of fish oil, causes to be difficult in this product with local flavor of dairy products, particularly sour milk to exist.
that sour milk among the CN101467557A also just adds with the form of microencapsulation embedding fish oil.Therefore, send out a kind of to contain the dairy products of fish oil, then must influence and solve its instability dairy products the local flavor of dairy products and start with from eliminating fish oil if look on the bright side of things.Regrettably, still there are not the means of these solutions to use for reference in the present prior art.
Summary of the invention
Problem to be solved by this invention provides a kind of sour milk products that contains fish oil.This sour milk can have the composition of fish oil, produces to have the auxiliary antilipemic effect, does not influence the local flavor and the stability of sour milk simultaneously.
Inventor of the present invention has researched and developed a kind of sour milk that contains fish oil through further investigation, is that lowfat milk is equipped with white granulated sugar, stabilizing agent; Lactalbumin, fish oil, vitamin(e) C palmitate, vitamin E and lecithin; Process through strain fermentation, it is characterized in that, raw materials used proportioning comprises as follows: lowfat milk 700～900Kg; White granulated sugar 50～90Kg, stabilizing agent 3～10Kg, WPC 3～15Kg; Fish oil 0.1～5 Kg, vitamin(e) C palmitate 0.01～1 Kg, vitamin E 0.001～0.05 Kg, lecithin 0.1～0.5 Kg, bacterial classification 200～250DCU.
Except that above-mentioned necessary raw material, sour milk of the present invention can also contain other material compositions, for example is used to the essence that tarts up, like various fruit essences, like orange flavor; Be used for further increasing the thickener of denseness, like xanthans.The addition of other material compositions can be 0.1-1.3kg.
Lowfat milk
One of the object of the invention is in sour milk, to add the fish oil composition, so that reduce the absorption content of cholesterol, plays the auxiliary antilipemic effect.Therefore, in the selection of dairy products raw material, it will be only selecting lowfat milk.Because discover that drinking four glasss of lowfat milks every day at least can reduce the pathogenetic danger of heart.Expert from medical college of Harvard University thinks that the person of drinking high-quality dairy produce more than 4 times every day is thinner, and blood pressure is relatively low, and optimum cholesterol levels is higher, and onset diabetes reduces.The most important thing is that every day, drinking milk's goods can reduce the drug resistance of insulin.
The different of lowfat milk and ordinary milk are that the fatty amount in its milk is different.The contained fat of lowfat milk is about half of fresh ordinary milk approximately, is 1.0%-1.5%.Low fat milk is suitable for obese people, and high fat of blood, angiocardiopathy and pimelorrhea patient etc. require the crowd of LF.
Low fat sour milk is extraordinary selection for the hyperpietic.The hyperpietic knows that generally less salt, low fat diet help controlling of blood pressure.Hyperpietic many drink milks, particularly low fat, skim milk, and eat a little dairy produces more, can play certain booster action to bringing high blood pressure down.Whether even weighing apparatus is relevant with blood sodium, blood calcium ratio in hypertensive generation., blood calcium too high when a people's blood sodium crossed when hanging down again, and its blood pressure will obviously rise.Therefore take in the more food of calcic, help to keep blood pressure stabilization.The most effective, the most the most frequently used supplementary calcium food is no more than milk and dairy produce, and this group food is rich calcium not only, and contains other abundant minerals and vitamins.The hyperpietic preferably selects low fat, defatted milk when selecting milk, can reduce fat like this, especially the absorption of saturated fat.Sour milk also is extraordinary supplementary calcium food, particularly low fat sour milk, and it not only can be replenished the calcium, and wherein contained multiple beneficial flora can regulate function of intestinal canal, is suitable for all kinds of crowds, especially the senile hypertension patient.And cheese, dried milk cake, skin on boiled milk etc., the hyperpietic also can be suitably many edible.
In addition, low fat, skim milk can also give protection against cancer.Contain vitamin A, C, calcium etc. in the milk and have antitumaous effect, wherein contained fat then has carcinogenesis.Often drink low fat, skim milk person and can reduce the danger of suffering from oral cavity, colon, bladder, lung, mammary gland, cervical carcinoma, thus the generation of prophylaxis of cancer; The person that often drinks the whole milk then increases and suffers from the danger of stating cancer.The vitamin A of milk can make human squamous cell cancer and other cell cancers disappear, and stimulates the antineoplastic immune system of human body; Vitamin C can suppress the synthetic of endogenous nitrosamine, and suppresses the influence of carcinogenic compound to human tissue cell; Calcium can change the propagation of mucous membrane of colon, reduces the generation of colon cancer.Fat content in the milk is carcinogenic decisive factor; The fat content of whole milk is the several times of low fat, skim milk; Fat in the milk belongs to animal tallow; Fat can provide heat, and a large amount of absorptions of heat, animal tallow and breast cancer, colorectal cancer, lung cancer, prostate cancer, cervical carcinoma, carcinoma of endometrium are relevant.
Any the using always with lowfat milk common, common purchase in this area all can be used for the present invention.In a preferred scheme, lowfat milk of the present invention is a low fat nonreactive fresh milk.
" antibiotic-free milk " as its name suggests, is the milk that does not contain antibiotic, only otherwise containing the milk that the raw material milk of antibiotic produces is " antibiotic-free milk ".It is not the kind of milk, but general reference does not contain the milk of antibiotic; Or the milk of " antibiotic residue does not detect ".The milk that present a lot of well-known producers dispatch from the factory can both reach " antibiotic-free milk " this standard.
Therefore, " low fat antibiotic-free milk " promptly should reach the standard of " antibiotic-free milk ", meets the requirement of " low fat milk " again." low fat nonreactive fresh milk " is the product that can be purchased in the existing market, now a lot of well-known producers all produce and produce " low fat nonreactive fresh milk ".
Fish oil
Fish oil is the general designation of the whole oily substances in the fish body, and it comprises body oil, liver oil and cerebrol.Fish oil is the byproduct of fish meal processing, and fish and discarded object thereof obtain with separating through steaming, squeezing.The Main Ingredients and Appearance of fish oil is: triglyceride, phosphorus glycerin ether, lipoid, liposoluble vitamin, and the protein degradation thing etc.
The characteristics of fish oil are that (1) is one of high heat energy material, and fatty heat content 94 cards of every gram are that the twice of protein and carbohydrate is many, and animal is very high to its digestibility.Facts have proved that in eel bait, add fish oil, overall utilization is up to more than 90%.After animal absorbs; Mainly be to be converted into energy to supply its movable consumption; Improved the utilizable energy in the feed, reduced partially protein, reached the purpose of practicing thrift protein, raising fodder energy, reduction feed cost, promoting animal growth as energy resource consumption.(2) the contained phosphatide of fish oil is indispensable part in animal brain, nerve fiber, marrow, the heart, liver, ovum and the spleen, helps digesting and assimilating, transport and forming of fat simultaneously, is again biomembranous important structure material.(3) fish oil is except providing the essential n-3 long-chain poly unsaturated fatty acid of animal; Also the carrier as fat-soluble A, D and carotenoid etc. promotes vitamin with fat-soluble material absorbing utilization, and animal lacks essential fatty acid will cause that growth retardation, reproductive capability descend, diseases such as subcutaneous dropsy is hemorrhage, body colour dimness.Particularly can increase the content of the n-3 aliphatic acid in the daily ration, and these aliphatic acid can reduce prostaglandin, thereby improve carcass antibody generation level, practice thrift poultry and use antibiotic consumption, reach the effect of preventing and curing diseases.(4) the main active ingredient of fish oil is Omega-3, a kind of polybasic unsaturated fatty acid.It is the street cleaner of human vas, can also the prevention of arterial sclerosis, apoplexy and heart disease.Fish oil is that disease patients such as hypertension, coronary heart disease, headstroke, diabetes, rheumatic arthritis, cancer are first-selected health products.Fish oil also has the effect that suppresses platelet aggregation, if you once suffered from the disease of cardiovascular aspect, or once received treatment, for the health of self, safety with more effectively utilize fish oil, do shine the doctor and indicate an amount of careful taking.
Among the present invention, any commercially available acquisition or the fish oil that obtains through conventional method all are applicable to the present invention.
In preferred scheme, fish oil of the present invention is deep sea fish oil, and deep sea fish oil is meant the unsaturated fat composition that from the Mesichthyes animal body of deep-sea, extract, and is respectively EPA and DHA.
Deep sea fish oil is a unsaturated fatty abbreviation in the abyssal fishes body.Fish oil is meant the grease in the fish body that is rich in EPA (eicosapentaenoic acid), DHA (DHA).Common fish body includes EPA, DHA quantity is atomic, has only the fish in the cold district deep-sea, and is high like EPA in the bodies such as salmon, sardine, DHA content, and contains EPA, DHA hardly in other animal bodies of land.Therefore select for use deep-sea fish to come refine EPA and DHA.Therefore, the fish oil that from deep-sea fish, extracts contains and enriches unrighted acid, can further strengthen the auxiliary antilipemic effect.
Usually; Deep sea fish oil is a kind of pale yellow oily liquid body, and deep sea fish oil can be purchased acquisition, its conventional preparation method generally comprise with crude fish oil through depickling, distill, freezing, decolouring, deodorization, mix; Wherein be rich in and enrich omega-fatty acid, wherein EPA >=18%.
Vitamin(e) C palmitate, vitamin E and lecithin
The chemical name of vitamin C palmitate is 6-palmityl-L-ascorbic acid, and another name is the anti-bad blood acyl palmitate anti-oxidant of L-; It is mainly as color stabilizer; Nutrition fortifier.Use as fat-soluble antioxidant.Suit in animal and plant grease and multiclass food, to use.As to stablize oils, unsaturated fat has remarkable result.
Vitamin E (Vitamin E) is a kind of liposoluble vitamin, claims tocopherol again, is one of topmost anti-oxidant.
Lecithin is described as and protein, vitamin " the 3rd nutrient " arranged side by side.It the most important thing is that lecithin also has the effect of emulsified fat, can be used as the synergist of anti-oxidant except having known nutrition, health care.Usually, lecithin is a kind of graininess pale yellow glue plastid, and the preparation method of lecithin generally comprises: be a kind of mixture that raw material forms through technologies such as squeezing, extraction, deodorizations with the soybean; Wherein comprise lecithin (phosphatid ylcholine; Abbreviation PC), cephalin (phosphatidyl-ethanolamine is called for short PE), lipositol (phosphatidylinositols is called for short PI), phosphatidic acid (being called for short PA), serinephosphatide (being called for short PS) etc.; Wherein PC content is 20-24%; PE content is 18-24%, and PI content is 12-15%, and PA content is 4-7%.
Inventor of the present invention finds, vitamin(e) C palmitate, vitamin E, lecithin are made up by a certain percentage, will form a kind of antioxidant system efficiently, can effectively protect the oxidation of fish oil, simultaneously, fish oil has been produced stable protective effect.
In antioxidant system of the present invention, vitamin(e) C palmitate 0.01～1 Kg, vitamin E 0.001～0.05 Kg, lecithin 0.1～0.5 Kg.
Stabilizing agent
The effect of stabilizing agent in sour milk is water-retaining property and the stability of viscidity that improves product.At present, in Yoghourt Production, stabilizing agent commonly used has the compound stabilizer of dextrin, agar, gelatin, locust bean gum, guar gum, carrageenan, sodium alginate, sodium carboxymethylcellulose and multiple combination thereof.
Owing in sour milk of the present invention, be added with fish oil, therefore need to add stabilizing agent and between milk is formed, form netted syndeton, reach the stable of sour milk, thereby fish oil is produced the effect of stabilisation.
The inventor is through deep discovering; Use the combination of carragheen, microcrystalline cellulose and converted starch; Not only can play the effect of stabilizing sour milk system, and can play fish oil " protective agent ", even can eliminate the local flavor influence of fish oil sour milk.
According to research, converted starch is a kind of starch through modification.Through modification, through modification, increased the natural characteristic of starch, as: gelatinization point, thermoviscosity and stability thereof, freeze-thaw stability, gel force, film forming, the transparency etc.
Microcrystalline cellulose is a kind of pure cellulose depolymerization product.By the native cellulose preparation, be the crystalline powder of odorless, tasteless.Useful as drug excipient and tablet disintegrant; And have certain thickener and emulsifying agent, integrate filler, thickening and emulsification, oily matter is had good emulsifying capacity.
The stability of carragheen is strong.Carragheen is dissolved in hot water and the warm milk, can form viscous transparent or slight milky easy fluent solution.Carragheen is used as thickener, gelling agent, suspending agent, emulsifying agent and stabilizing agent etc. with it usually in food industry.The rheologic behavio(u)r of carragheen comprises dissolubility, gelling, and thickening property and concertedness, its other colloid can produce synergy, can improve the elasticity and the water-retaining property of gel.
They are made up in certain proportion, form stabiliser system, the antioxidant system that this stabiliser system and vitamin(e) C palmitate, vitamin E and lecithin form can produce yoghourt stabilizer required for the present invention and fish oil " protective agent " effect.Not only can guarantee the stabilisation of fish oil in the sour milk system, and can eliminate and remedy because of adding the influence that fish oil brings to the sour milk local flavor.
In stabiliser system of the present invention, carragheen 0.1-2.5kg, microcrystalline cellulose 0.1-2.5kg, converted starch 2.8-5kg.
WPC
Except that fish oil, nutrition adding ingredient of the present invention also comprises WPC (WPC), and lactalbumin extracts from milk, and 87% is water in the composition of milk, the 13%th, and milk solids.And in milk solids, 27% be lactoprotein, have only 20% to be lactalbumin in the lactoprotein, all the other 80% all are caseins, so the content of lactalbumin in milk is merely 0.7%, and are visible precious.
At first, in range protein, the nutritive value of lactalbumin is the highest.Lactalbumin belongs to the complete protein of high-quality.It contains 8 seed amino acids of needed by human, and reasonable mixture ratio, near the demand percentage of human body, is people's bulk-growth, growth, the indispensable elite material of the anti-ageing vital movement of waiting for a long time.
The second, lactalbumin is prone to digested and assimilated.In addition, be rich in cysteine and methionine in the whey, they can keep the level of anti-oxidant in the human body.Also have many experimental studies all to prove, take whey protein concentrate and can promote humoral immunity and cellular immunity, stimulate the human immune system, stop the generation of chemically induced property cancer.So lactalbumin is again a kind of albumen of extraordinary enhance immunity power.
The 3rd, fat in the lactalbumin, lactose content is low, but it contains beta lactoglobulin, ALA, immunoglobulin (Ig), also has other various active compositions.These active components have possessed lactalbumin just is of value to many health cares of human body, so it is considered to one of good protein source of needed by human body.
Therefore, lactalbumin especially is fit to infant, the elderly, sport people and preoperative and postoperative patient as high-quality protein.
WPC can be through protein in the hyperfiltration technique condensed whey, and drying makes soluble powder and obtains then.At present; The production of WPC has become prior art, can obtain WPC through being purchased also, and for example WPC80 is exactly a kind of brand WPC that can be purchased acquisition at present; Wherein wpc representes the concentrated type lactalbumin, and 80 expression protein contents are 80%.
Bacterial classification
Sour milk is a kind of of acidified milk, is to produce the solid product of acid cure that acid forms through lactobacillus bulgaricus and streptococcus thermophilus fermentation.Therefore, bacterial classification commonly used is lactobacillus bulgaricus and streptococcus thermophilus in the Yoghourt fermentation.
Through the sour milk that lactobacillus bulgaricus and streptococcus thermophilus fermentation obtain, can suppress the pathogenic bacteria and the breeding of spoilage organisms in the enteron aisle, the effect of reduction blood cholesterol is arranged.In addition, sour milk has antitumaous effect.
Among the present invention, can use fermented yoghourt bacterial classification commonly used.Use amount is bacterial classification 200-250 DCU.Bacterial classification unit " DCU " or " u " are the bacterial classification measurement units, the unit of activity of expression bacterial classification.The adding of bacterial classification is often with the mode of direct putting type bacterium powder at present, and " DCU " or " u " is the measurement unit of direct putting type bacterium powder.
Among the present invention, preferred, used bacterial classification is the combination of streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus, Bifidobacterium; It is that 3:3:1:1 perhaps is 3:3:2:1 that streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus, Bifidobacterium are formed the deal ratio.
Wherein, Bifidobacterium has result of treatment and nutritive validity, and aspect result of treatment, Bifidobacterium can (1) be safeguarded enteron aisle normal bacteria colony balance, suppresses growth of pathogenic bacteria, prevents constipation, diarrhea and gastrointestinal disorders etc.; (2) antitumor; (3) in enteron aisle synthetic vitamin, amino acid and raising body to the absorption of calcium ion; (4) reduce cholesterol levels in the blood, prevent and treat hypertension; (5) improve the anti-lactose property of dairy products, improve digestibility; (6) enhances human body immunity function prevents antibiotic side effect, and is anti-ageing, promotes longevity.
Aspect nutrition, Bifidobacterium can produce lactic acid and acetic acid after in the human body intestines, fermenting, and can improve the utilization rate of calcium, phosphorus, iron, promotes the absorption of iron and vitamin D.The bifidobacterium fermentation lactose produces galactolipin, is to constitute cerebronic composition in the cerebral nervous system, with the ramp of baby due hindbrain substantial connection is arranged.Bifidobacterium can produce the nutriment of needed by human such as vitamin B1, B2, B6, B12 and alanine, valine, aspartic acid and threonine, has the important trophism that can not be ignored for human body.
Lactobacillus acidophilus has adjustment gut flora balance, suppresses the propagation of enteron aisle undesirable microorganism.Lactobacillus acidophilus can secrete antibiotin class material (acidolin (acidolin), bacillus acidophilus plain (acidophilin), lactein (1aetocidon)), can produce antagonism to pathogenic entero becteria.
According to research; Lactobacillus acidophilus and bifid lactobacillus are mixed, and it is beneficial to digestive organs to take in the dairy products that contains these two kinds of viable bacterias, the patient the who particularly infant of gastrointestinal dysfunction is caused gastrointestinal dysfunction with some long-term oral antibiotics; Edible contain the acidified milk of these two kinds of viable bacterias after; Can make the flora in the enteron aisle recover normal equilibrium rapidly, suppress the propagation of spoilage organisms, so have good nutrition health-care functions.
Therefore; On the basis of the lactobacillus bulgaricus of common use and streptococcus thermophilus,, form a certain proportion of combination bacterial classification increasing Bifidobacterium and lactobacillus acidophilus; As fermented bacterium of the present invention, can improve the health-care effect of sour milk of the present invention significantly.
Production technology
The application's the sour milk that contains fish oil can obtain through the preparation method that comprises the steps as follows: will except that the batching dairy products and the bacterial classification according to described mixed; After the mixing,, mix with the residue dairy products then with wherein part dairy products dissolving; Homogeneous, sterilization then; Cooling, inoculation fermentation; Cool off after the fermentation.
In a concrete embodiment preferred, the preparation method of sour milk of the present invention comprises: (1) batching step: will be uniformly dispersed after the whole components mixing except that dairy products and bacterial classification, with the dissolving of part 70-75 ℃ of milk liquid, stir again, and subsequent use;
(2) blend step: after adding remaining milk, mix;
(3) homogeneous sterilisation step: material is carried out homogeneous under 18-25Mpa/65-75 ℃ of condition, sterilization under 95-100 ℃/300S condition;
(4) inoculation fermentation step: material is cooled to 40-45 ℃, adds direct putting type powder bacterial classification, mix 20min, close agitator; 43 ± 2 ℃ of condition bottom fermentations, the terminal point acidity Control is at 70-80
OT;
(5) cooling step: after acidity reaches requirement, stir cooling.
In addition, after cooling, sour milk of the present invention can refrigerate processing: refrigerate 18 hours down at 2-6 ℃.
Among the preparation method of sour milk of the present invention, before batching, comprise that also raw material milk detects step: 72
OThe alcohol protein stabilization, acidity≤18
OT boils normal; Detect fat, protein, non-fat solid and antibiotic residue; Milk temperature≤4 ℃;
Raw material milk degreasing normalization step is: milk temperature (45-50 ℃) and seperator pressure (4-6bar), the requirement of the necessary lowfat milk of fat and non-fat solid after the standardization.
Among the present invention, "
OT " be meant the acidity of cow's milk, generally be with in represent that with the milliliter number of 100 milliliters of 0.1N NaOH that cow's milk was consumed this is a titratable acidity, abbreviates acidity as.
The invention effect
The sour milk products that contains fish oil of the present invention; The composition that not only has fish oil can produce and has the auxiliary antilipemic effect, also has the multiple nutritional labeling that comes from WPC, vitamin(e) C palmitate, vitamin E and lecithin etc. simultaneously; The most important thing is; Sour milk of the present invention owing to form antioxidant system and stabiliser system in that sour milk is inner, thereby has solved because of adding oily unstability that fish oil causes and to the influence property of sour milk local flavor.Thereby, the invention provides a kind of sour milk products with fish oil composition, this product produces has the auxiliary antilipemic effect, has the local flavor and the stability of normal sour milk simultaneously.
The specific embodiment
Following examples only are to illustrate of the present invention, and scope of the present invention is not limited thereto.
Embodiment 1
(1) will mix with the white granulated sugar (15Kg) of 5 times of weight by the stabilizing agent that carragheen 0.1kg, microcrystalline cellulose 0.1kg, converted starch 2.8 are formed; Add white granulated sugar (35Kg) and 3Kg lactalbumin wpc80, fish oil 0.1Kg again, vitamin(e) C palmitate 0.01 Kg, vitamin E 0.001 Kg, lecithin 0.1Kg; Use 300Kg, the dissolving of 70 ℃ of lowfat milk milk liquid, and stir 10min;
(2) remaining 400kg lowfat milk is mixed also quantitatively.Be cooled to below 10 ℃.
(3) material is carried out homogeneous under 18Mpa/65 ℃ of condition, sterilization under 95 ℃/300s condition;
(4) material is cooled to 42 ℃, inserts bacterial classification 200u.Mix 10min.Bacterial classification is the 3:3:1:1 combination of streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus, Bifidobacterium.
(5) 42 ℃ of condition bottom fermentations, the terminal point acidity Control is 70
OT.
(6) turn over cylinder, cooling.After acidity reaches requirement, open frozen water, agitator 30 seconds is turned over cylinder to surge tank, and temperature is controlled at 18 ℃.
(7) can, storage.Product can after being cooled to 18 ℃, the finished product after the can place 4 ℃ of refrigerations down immediately in 15min.
Embodiment 2
(1) will mix with the white granulated sugar of 90kg by the stabilizing agent that carragheen 2.5kg, microcrystalline cellulose 2.5kg, converted starch 5kg form; Add 15Kg lactalbumin wpc80, deep sea fish oil 5Kg again; Vitamin(e) C palmitate 1Kg, vitamin E 0.05 Kg, lecithin 0.5 Kg; Use 700Kg, the dissolving of 75 ℃ of low fat nonreactive fresh milk milk liquid, and stir 12min;
(2) remaining 200kg low fat nonreactive fresh milk is mixed also quantitatively.Be cooled to 8 ℃.
(3) material is carried out homogeneous under 20Mpa/70 ℃ of condition, sterilization under 100 ℃/300s condition;
(4) material is cooled to 45 ℃, inserts bacterial classification 250u.Mix 10min.Bacterial classification is the 3:3:2:1 combination of streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus, Bifidobacterium.
(5) 45 ℃ of condition bottom fermentations, the terminal point acidity Control is 80
OT.
(6) turn over cylinder, cooling.After acidity reaches requirement, open frozen water, agitator 30 seconds is turned over cylinder to surge tank, and temperature is controlled at 20 ℃.
(7) can, storage.Product can after being cooled to 20 ℃, the finished product after the can place 4 ℃ of refrigerations down immediately in 15min.
Embodiment 3
(1) will mix with the white granulated sugar (25Kg) of 5 times of weight by the stabilizing agent that carragheen 0.5kg, microcrystalline cellulose 0.2kg, converted starch 4.3kg form; Add residue sugar (55Kg) and 9Kg WPC, fish oil 2.6Kg again; Vitamin(e) C palmitate 0.5 Kg, vitamin E 0.025 Kg, lecithin 0.35 Kg; Use 450Kg, the dissolving of 75 ℃ of lowfat milk milk liquid, and stir 20min;
(2) remaining 400kg lowfat milk is mixed also quantitatively.Be cooled to 12 ℃.
(3) material is carried out homogeneous under 20Mpa/67 ℃ of condition, sterilization under 95 ℃/300s condition;
(4) material is cooled to 44 ℃, drops into bacterial classification 220u and 0.1kg orange flavor.Mix 10min.Bacterial classification is made up of streptococcus thermophilus, lactobacillus bulgaricus, the lactobacillus acidophilus of 1:1:2.
(5) 44 ℃ of condition bottom fermentations, the terminal point acidity Control is 75
OT.
(6) turn over cylinder, cooling.After acidity reaches requirement, open frozen water, agitator 30 seconds is turned over cylinder to surge tank, and temperature is controlled at 18 ℃.
(7) can, storage.Product can after being cooled to 18 ℃, the finished product after the can place 4 ℃ of refrigerations down immediately in 15min.
Embodiment 4
(1) will mix with the 55kg white granulated sugar by the stabilizing agent that carragheen 1.5kg, microcrystalline cellulose 0. 5kg, converted starch 5kg form; Add 10Kg WPC, deep sea fish oil 3 Kg; Vitamin(e) C palmitate 0.125 Kg, vitamin E 0.05 Kg, lecithin 0.35 Kg; Use 400Kg, the dissolving of 72 ℃ of low fat nonreactive fresh milk milk liquid, and stir 20min;
The low fat nonreactive fresh milk that (2) will remain 400kg mixes also quantitatively.Be cooled to 10 ℃.
(3) material is carried out homogeneous under 18Mpa/65 ℃ of condition, sterilization under 100 ℃/300s condition;
(4) material is cooled to 42 ℃, inoculation bacterial classification 250u.Mix 10min.Bacterial classification is made up of streptococcus thermophilus, the lactobacillus bulgaricus of 1:1.
(5) 42 ℃ of condition bottom fermentations, the terminal point acidity Control is 80
OT.
(6) turn over cylinder, cooling.After acidity reaches requirement, open frozen water, add the 1.3kg xanthans, agitator 30 seconds is turned over cylinder to surge tank, and temperature is controlled at 20 ℃.
(7) can, storage.Product can after being cooled to 20 ℃, the finished product after the can place 6 ℃ of refrigerations down immediately in 15min.
Embodiment 5
Use lowfat milk.
Raw material milk detects step: 72
OThe alcohol protein stabilization, acidity≤18
OT boils normal; Detect fat, protein, non-fat solid and antibiotic residue; Milk temperature≤4 ℃;
Raw material milk degreasing normalization step is: milk temperature (45-50 ℃) and seperator pressure (4-6bar), fat and non-fat solid must reach the requirement of lowfat milk after the standardization.
(1) will mix with the white granulated sugar (30Kg) of 5 times of weight by the stabilizing agent that carragheen 2.5kg, microcrystalline cellulose 0.1kg, converted starch 3.4kg form; Add residue sugar (60Kg) and 5Kg lactalbumin WPC 80, fish oil 0.5 Kg again; Vitamin(e) C palmitate 0.1 Kg, vitamin E 0.05 Kg, lecithin 0.3 Kg; Use 600Kg, the dissolving of 70 ℃ of lowfat milk milk liquid, and stir 20min;
The lowfat milk that (2) will remain 100kg mixes also quantitatively.Be cooled to 12 ℃.
(3) material is carried out homogeneous under 19Mpa/67 ℃ of condition, sterilization under 95 ℃/300s condition;
(4) material is cooled to 43 ℃, inserts bacterial classification 250u.Mix 10min.Bacterial classification is made up of streptococcus thermophilus, the lactobacillus bulgaricus of 1:2.
(5) 43 ℃ of condition bottom fermentations, the terminal point acidity Control is 70
OT.
(6) turn over cylinder, cooling.After acidity reaches requirement, open frozen water, agitator 30 seconds is turned over cylinder to surge tank, and temperature is controlled at 18 ℃.
(7) can, storage.Product can after being cooled to 18 ℃, the finished product after the can place 2 ℃ of refrigerations down immediately in 15min.
Embodiment 6
The sample taste tests
The trial test mode: the sour milk to embodiment 1-5 is tasted.Choose 20 and taste the expert, adopt the mode of blank marking to carry out.Adopt the mode of blank marking to carry out.The full marks of whole sensation, milk fragrance, rare denseness, freshness, sugariness, young slippery, tasty and refreshing degree and eight indexs of aftertaste are 10 minutes; Mark is high more, and the expression effect is good more, carries out analytic statistics, result such as following table to tasting the result:
Through above sample taste tests, can know that though contain the fish oil composition in the sour milk of the present invention, this product still can keep mouthfeel basically when having the auxiliary antilipemic effect, have the local flavor and the stability of normal sour milk.
Claims (4)
1. a sour milk that contains fish oil is equipped with white granulated sugar with lowfat milk, stabilizing agent, and WPC, fish oil, vitamin(e) C palmitate, vitamin E and lecithin are processed through strain fermentation, it is characterized in that, and raw materials used proportioning comprises as follows:
Lowfat milk 700～900Kg, white granulated sugar 50～90Kg, stabilizing agent 3～10Kg; WPC 3～15Kg; Fish oil 0.1～5 Kg, vitamin(e) C palmitate 0.01～1 Kg, vitamin E 0.001～0.05 Kg, lecithin 0.1～0.5 Kg, bacterial classification 200～250DCU.
2. according to the sour milk of claim 1, wherein said lowfat milk is a low fat nonreactive fresh milk.
3. according to the sour milk of claim 1, wherein said bacterial classification is the combination of streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus, Bifidobacterium; It is that 3:3:1:1 perhaps is 3:3:2:1 that streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus, Bifidobacterium are formed the deal ratio.
4. according to each sour milk of claim 1-3, wherein said stabilizing agent is the combination of carragheen 0.1-2.5kg, microcrystalline cellulose 0.1-2.5kg, converted starch 2.8-5kg.
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| CN 201110033532 CN102613288A (en) | 2011-01-31 | 2011-01-31 | Yogurt containing fish oil |
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| CN 201110033532 CN102613288A (en) | 2011-01-31 | 2011-01-31 | Yogurt containing fish oil |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102823651A (en) * | 2012-09-13 | 2012-12-19 | 光明乳业股份有限公司 | Animal milk with function of assisting blood fat reduction and preparation method thereof |
| CN102885136A (en) * | 2012-10-16 | 2013-01-23 | 九三粮油工业集团有限公司 | Phospholipid yoghourt with health-care function, and preparation method thereof |
| CN103609687A (en) * | 2013-11-15 | 2014-03-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghurt with stable flavor and long quality guarantee period and preparation method thereof |
| CN104705400A (en) * | 2015-03-30 | 2015-06-17 | 淮海工学院 | Processing process for fat replacing type yoghurt |
| CN104920608A (en) * | 2014-12-18 | 2015-09-23 | 林允杜 | Cell wall-broken spirulina yoghurt |
| CN106720333A (en) * | 2016-12-28 | 2017-05-31 | 石家庄君乐宝乳业有限公司 | Acidified milk containing DHA and EPA and preparation method thereof |
| CN112616922A (en) * | 2020-12-25 | 2021-04-09 | 石家庄君乐宝乳业有限公司 | Fermented dairy product for relieving non-alcoholic fatty liver and preparation method thereof |
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2011
- 2011-01-31 CN CN 201110033532 patent/CN102613288A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102823651A (en) * | 2012-09-13 | 2012-12-19 | 光明乳业股份有限公司 | Animal milk with function of assisting blood fat reduction and preparation method thereof |
| CN102885136A (en) * | 2012-10-16 | 2013-01-23 | 九三粮油工业集团有限公司 | Phospholipid yoghourt with health-care function, and preparation method thereof |
| CN103609687A (en) * | 2013-11-15 | 2014-03-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghurt with stable flavor and long quality guarantee period and preparation method thereof |
| CN103609687B (en) * | 2013-11-15 | 2015-04-08 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghurt with stable flavor and long quality guarantee period and preparation method thereof |
| CN104920608A (en) * | 2014-12-18 | 2015-09-23 | 林允杜 | Cell wall-broken spirulina yoghurt |
| CN104705400A (en) * | 2015-03-30 | 2015-06-17 | 淮海工学院 | Processing process for fat replacing type yoghurt |
| CN106720333A (en) * | 2016-12-28 | 2017-05-31 | 石家庄君乐宝乳业有限公司 | Acidified milk containing DHA and EPA and preparation method thereof |
| CN106720333B (en) * | 2016-12-28 | 2020-06-12 | 石家庄君乐宝乳业有限公司 | Fermented milk containing DHA and EPA and preparation method thereof |
| CN112616922A (en) * | 2020-12-25 | 2021-04-09 | 石家庄君乐宝乳业有限公司 | Fermented dairy product for relieving non-alcoholic fatty liver and preparation method thereof |
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Application publication date: 20120801 |