CN102626137A - Low-fat additive-free yogurt and preparation method thereof - Google Patents
Low-fat additive-free yogurt and preparation method thereof Download PDFInfo
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Abstract
The invention discloses low-fat additive-free yogurt and a preparation method thereof. The low-fat additive-free yogurt includes main ingredients such as raw milk and fermenting agent, and raw milk is degreased, concentrated, fermented with fermenting culture, cooled, counterbalanced, filled and post-cured to be made into the additive-free yogurt with low content of fat. According to the low-fat additive-free yogurt and the preparation method thereof, by increasing the content of proteins inside the raw milk and prolonging the fermentation time, partial proteins are modified, a substance with the structure and taste being similar to that of the fat is generated, and a taste of smoothness and coolness is applied to the low-fat yogurt; and through the counterbalancing processing technique, protein particles in the yogurt can be eliminated, an exquisite taste is applied to the yogurt, and the viscosity of the yogurt is greatly improved by utilizing the yogurt post-curing technique. On the premise that no external fat substitute is used and no additive such as a thickening agent and essence is utilized, the low-fat additive-free yogurt with a taste being similar to that of whole fermented milk is developed only by improving the raw material and yogurt manufacturing technique conditions.
Description
Technical field
The invention belongs to the dairy products field, particularly a kind of low fat does not have the sour milk of interpolation and preparation method thereof.
Background technology
Fat is one of three big nutrients of food, has pleasant mouthfeel, and organoleptic features such as flavours in food products, mouthfeel, quality are played important effect.But research shows that excess fats is taken in, and can be detrimental to health, and brings health problems such as obesity, high fat of blood, heart disease, artery sclerosis, diabetes, gall stone.Many consumers are very responsive to taking in fat, and to the increasing demand enhancing of Low Fat and Low Heat Food, but the consumer can't stand simple fat reducing again or not have the fat prod rough mouthfeel and the matter structure.Low fat sour milk is to be primary raw material with the breast, through ungrease treatment, adds white granulated sugar, thickener batching, the food of a kind of sweet and sour taste of processing through technologies such as homogeneous, sterilization, cooling, fermentation, cans again.The low-fat content sour milk reduces by 30～90% fat than full fat yoghourt, when making the consumer enjoy sour milk, reduce the fat of taking in, but owing to lack the smooth effect of fat, the common mouthfeel of low fat sour milk is jerky, and consumer's acceptance is low.At present the part low fat sour milk adds the disappearance that fat substitute remedies smooth mouthfeel through external source, mainly comprises with protein being the fat substitute of matrix, is the fat substitute of matrix with the carbohydrate and is the fat substitute of matrix with fat.Yet the mode that these fat substitutes add beyond all being joins in the product; Cost is higher; And many fat substitute compositions are not clear; Do not allow in dairy products, to use or add, additive incidents such as " melamines " makes the consumer extremely dislike the adding material of external source in the dairy products in addition.
Summary of the invention
Therefore the present invention's technical problem that will solve is exactly the problem of external source additive matter in the dairy products extremely being disliked to puckery, the smooth degree deficiency of existing low-fat soured cream mouthfeel powder and consumer; A kind of preparation method who has the full fat yoghourt mouthfeel and do not have the low fat sour milk of interpolation is provided, and the nothing that the present invention also provides this method to prepare gained is added low fat sour milk.
For solving the problems of the technologies described above, the present invention takes following technical scheme.
One of technical scheme that the present invention takes is: a kind of low fat does not have the preparation method who adds sour milk, and it comprises the steps:
(1) with raw milk through ungrease treatment, obtain the low fat raw milk of percentage of fat mass content≤1.5%;
(2) step (1) gained low fat raw milk is handled through concentration technology, obtained concentrating breast;
(3) step (2) gained is concentrated newborn homogeneous, sterilization, cooling formation feed liquid;
(4) step (3) gained feed liquid inoculating starter is fermented cooling;
(5) step (4) gained acidified milk is carried out back pressure processing, can;
(6) acidified milk after step (5) the gained can is carried out after-ripening, refrigeration gets final product.
Wherein, the described raw milk of step (1) is the conventional raw milk of using in this area, preferably can be one or more of rich milk, reconstituted milk, fresh cow's milk, goat breast and sheep Ruzhong; The fresh cow milk of making a living best, described fresh cow's milk is meant the natural mammal gland secretion of forcing down from the normal breast of healthy ox body, only through supercooling; Possibly pass through filtration; But not sterilization, heating, clean breast particularly do not pass through pasteurize, can be described as raw milk, fresh cow's milk or raw milk again.Described ungrease treatment is this area common process, is preferably through fatty separator for processing, carries out like the centrifugal processing mode that waits.In the said low fat raw milk fat content preferably≤1.5%, better is 0.1～1.5%, above percentage is mass percent.
The described concentration technology of step (2) is the conventional evaporating and concentrating process that uses in this area, comprises open evaporation technology, forced circulation evaporation technique, falling liquid film concentration and evaporation technology etc.The present invention preferably selects falling liquid film concentration and evaporation technology for use, uses the falling film evaporation concentration technology the most reasonable, most economical, the most feasible.The conventional steps of said falling liquid film concentration and evaporation process using this area.The equipment that is adopted can be falling liquid film concentration and evaporation equipment commonly used in the dairy processing industry; Heating clamber and an evaporation separation chamber that this equipment is made up of many vertical tubes form, and more preferably comprise single-action falling film evaporator, double-effect falling film evaporator, triple effect falling film evaporator or quadruple effect falling film evaporator.Falling liquid film concentration and evaporation equipment according to the invention is selected the falling film type single effect evaporator best for use.Compare with other forms of evaporimeter, the downward film evaporator heat transfer coefficient is high, and cost is low, power consumption is few, material concentrated that is adapted to especially that suspension content is lower in the solution, evaporation capacity is high, cocnentration factor is big, is difficult to fouling.In falling liquid film concentration and evaporation technology, the feed liquid that is evaporated is evenly distributed on the inner surface of heating tube, and liquid flows downward with film like along inside pipe wall, uses vavuum pump to improve vacuum in the pipeline, reduces the boiling point of moisture.Pipe is outer to use heating steam to heat; Feed liquid generation explosive evaporation in the pipe; Make in the cow's milk part moisture reach the volatilization of evaporation boiling point; Thereby the content of milk solids such as protein in the raising raw milk, the feed liquid after final the concentrating is left tube still heater from the bottom, and falling film evaporation concentration technology key point comprises vacuum and boiling point.Falling liquid film concentration technology according to the invention, vacuum is preferably 0～9.6bar, and boiling point preferably is 40～100 ℃.Low fat raw milk protein content after concentration technology is handled preferably is 5.1%～8.0%, and better content is 6.0%～7.0%, and above percentage is mass percent.
Wherein the described homogeneous of step (3) is the conventional homogeneous technology in this area, because the raw milk fat content after the degreasing provided by the invention is lower, so the processing condition scope is bigger.What wherein said homogeneous was preferable is double-stage homogenization, and the temperature of said homogeneous preferably is 55～64 ℃, and homogenization pressure preferably is first class pressure 15～17MPa, secondary pressure 3～5MPa.Wherein said sterilization is the conventional sterilization method that this area prepares acidified milk, can be pasteurization or ultra high temperature short time sterilization method.Sterilization temperature preferably is 90～95 ℃, and sterilizing time preferably is 5～10 minutes, and chilling temperature preferably is 37～42 ℃.
The described leavening of step (4) is the conventional leavening that uses in this area.The bacterial classification that said leavening comprises all belongs to the bacterial classification scope that country's permission is used and added in food service industry, safe.Said leavening more preferably comprises lactobacillus bulgaricus and streptococcus thermophilus, and the inoculum concentration of said leavening is lower than the conventional use amount in this area, so that prolong fermentation time, feed liquid inoculation fermentation bacterium quantity preferably 1 * 10 among the present invention
5～5 * 10
5Cfu/ml, better inoculum concentration is 1 * 10
5～3 * 10
5Cfu/ml.
Fermentation termination acidity is higher during the fermentation for the low fat raw milk of high protein content according to the invention, preferably is 100～120 ° of T, and common sour milk is 70 ° of T, and fermentation time is longer.Because when protein denaturation generates the curdled milk structure; The proper extension fermentation time can cause the partially protein structural change; Thereby the particulate matter after the generation sex change improves the product mouthfeel; Therefore fermentation time according to the invention is longer than general fermentation time, preferably is 7h～13h, more preferably is 8h～11h.Fermentation through the long period makes part protein denaturation in the raw milk, utilizes denatured protein simulated fat mouthfeel thereby reach, and improves the not good purpose of low-fat soured cream mouthfeel.
The fermentation temperature of said fermentation is the conventional fermentation temperature that adopts in this area; Be preferably 37～42 ℃; Described process for cooling is this area routine operation, cooling purpose be lactic acid bacteria inhibiting growth, reduce enzyme activity, prevent to produce acid excessively, make that sour milk solidifies gradually, speed that reduction and stabile fat come-up and whey are separated out.Wherein said chilling temperature preferably is 18～27 ℃.
The said acidified milk back pressure of step (5) treatment process adopts the conventional method in dairy produce field, makes the sour milk counterbalance valve of flowing through.Wherein said back pressure (Back pressure) typically refer to moving fluid in closed container along its path when (such as pipeline) flows, the pressure opposite that is applied in owing to the obstruction that receives barrier or racing bend with the direction of motion.Usually in pipe-line system, control fluid back pressure through the counterbalance valve element.Said counterbalance valve is a simple device, realizes action through the elastic force of built-in spring: when system pressure than setting pressure hour, diaphragm is blocking pipeline under the effect of spring force; When system pressure is bigger than setting pressure, diaphragm compression spring, pipeline is connected, and liquid passes through counterbalance valve.When sour milk is flowed through counterbalance valve, can receive a reverse pressure, can effectively eliminate the protein body in the sour milk, give sour milk fine and smooth mouthfeel.And the parameter that has influence on sour milk back pressure effect and Product Status in the back pressure treatment step is mainly the pressure and the temperature of back pressure.That back pressure pressure according to the invention is preferable is 0.3～0.8Mpa, and that better is 0.4～0.6Mpa, and what the back pressure temperature was preferable is 18～27 ℃, and better is 20～25 ℃.Through to back pressure Study on Conditions and qualification, make the sour milk structural state finer and smoother, and effectively reduced back pressure and handled the product viscosity loss that causes.
Said after-ripening of step (6) and refrigeration are this area common process; Wherein said after-ripening process mainly is to promote to produce the sour milk fragrance ingredient; Improve the viscosity of product, to form the process of good flavour, smell and structural state of product, simultaneously through sour milk after-ripening technology; Can promote the significantly recovery of sour milk viscosity to improve, and effectively reduce because the caused product viscosity of PROCESS FOR TREATMENT such as back pressure descends, the thin phenomenon of quality.Ripening time according to the invention is that can finishes to refrigerate leaving standstill the sour milk viscosity recovery time to the outbound transportation.Said after-ripening temperature is preferably 4～14 ℃, more preferably is 8～10 ℃, and said ripening time preferably is 4～12 hours, more preferably is 8～10 hours.Through after-ripening Study on Conditions and qualification, can impel of the significantly rise of fermented dairy product viscosity, thereby make nothing interpolation sour milk quality, state and mouthfeel better at lay up period.
Two of the technical scheme that the present invention takes is: a kind of low fat that makes through above-mentioned preparation method does not have the interpolation fermented yoghourt.Said low fat does not have the fermented yoghourt of interpolation composition and is preferably: fat content 0～1.5%, and protein 5.1%～8.0%, non-fat solid content 15%～23%, said content is mass percent.
Raw material that the present invention is used or reagent except that specifying, all commercially available getting.
Following than prior art beneficial effect of the present invention: low fat of the present invention does not have that to add acidified milk be to be raw material with breast with lactic acid bacteria; Add or do not add white granulated sugar; Be existing acidified milk raw material; Through the change of manufacturing condition, provide a kind of nothing of low fat high protein to add acidified milk.This acidified milk mouthfeel is smooth, and structural state is fine and smooth.The present invention helps reducing the application of nonessential chemical industry synthesis material in fermented dairy product such as man-made additive; Under the condition of not using external source interpolation fat substitute; Low fat of the present invention does not have when adding acidified milk and help to satisfy the consumer and enjoy delicious sour milk; Reduce and take in fat and chemical industry synthetic additive, produce positive health-benefiting and social benefit.
Description of drawings
Below in conjunction with description of drawings characteristic of the present invention and beneficial effect.
Fig. 1 is that low fat does not have the yogurt production of interpolation process chart.
The specific embodiment
Further specify the present invention with embodiment below, but the present invention is not limited.The experimental technique of unreceipted actual conditions in the following example, usually according to normal condition, or the condition of advising according to manufacturer, if wherein said percentage do not have specifies, is mass percent.
Embodiment 1
Low fat does not have the sour milk of interpolation raw material: fresh cow's milk, fat >=3.1%, protein >=2.8% (Shanghai Bright Dairy & Food Co., Ltd.);
Leavening, YO0925-A (lactobacillus bulgaricus, streptococcus thermophilus), (Danisco limited company).
Low fat does not have the preparation method who adds sour milk: with fresh cow's milk through fatty separator for processing; Obtain butter oil content behind the fractionation of fatty and be 0.5% cow's milk, through falling liquid film concentration and evaporation PROCESS FOR TREATMENT, i.e. the cow's milk single effect evaporator of flowing through; Vacuum 7.2bar, 70 ℃ of evaporation boiling points.Concentrating and obtaining protein content is 5.5% concentrated breast; 55 ℃ of homogenizing temperatures, homogenization pressure one-level 15MPa, secondary pressure 3MPa; 90 ℃ of following sterilization 10min are cooled to 37 ℃; Add bacterial classification, feed liquid inoculation fermentation bacterium quantity is respectively: lactobacillus bulgaricus 5 * 10
5Cfu/ml, streptococcus thermophilus 5 * 10
5Cfu/ml; 42 ℃ of fermentation 8h; Fermentation termination acidity is 100 ° of T; Turn over cylinder and be cooled to 18 ℃, cooled sour milk gets into counterbalance valve through pipeline and handles 18 ℃ of back pressure temperature, back pressure pressure 0.4MPa; Can; After-ripening refrigeration (10 ℃, 10h), obtaining low fat does not have the interpolation sour milk, and it is as shown in Figure 1 that said low fat does not have the technological process of the yogurt production of interpolation.
Embodiment 2
Low fat does not have and adds the sour milk raw material: fresh cow's milk, fat >=3.1%, protein >=2.8% (bright dairy industry Co., Ltd);
White granulated sugar, Shanghai Bright Dairy & Food Co., Ltd.;
Leavening: YC381 (lactobacillus bulgaricus, streptococcus thermophilus), the gloomy bacterial classification of Chinese Co., Ltd.
Low fat does not have the preparation method who adds sour milk: with fresh cow's milk through fatty separator for processing; Obtain the cow's milk of butter oil content 0.1% behind the fractionation of fatty; Through falling liquid film concentration and evaporation PROCESS FOR TREATMENT, vacuum 9.0bar, 52 ℃ of evaporation boiling points; Concentrate and obtain protein content 8.0%, the concentrated breast of fat content 0.25%; To concentrate breast and be heated to 40 ℃, add 7% white granulated sugar stirring and dissolving; 64 ℃ of homogenizing temperatures, homogenization pressure one-level 17MPa, secondary pressure 5MPa; 95 ℃ of following sterilization 5min are cooled to 37 ℃; Add bacterial classification, feed liquid inoculation fermentation bacterium quantity is respectively: lactobacillus bulgaricus 1 * 10
5Cfu/ml, streptococcus thermophilus 1 * 10
5Cfu/ml; 42 ℃ of fermentation 13h; Fermentation termination acidity is 120 ° of T; Turn over cylinder and be cooled to 27 ℃, the sour milk after being cooled to gets into counterbalance valve through pipeline and handles 27 ℃ of back pressure temperature, back pressure pressure 0.6MPa; Can; (8 ℃, 8h), obtaining low fat does not have the interpolation sour milk in after-ripening refrigeration.
Embodiment 3
Low fat does not have the sour milk of interpolation raw material: fresh cow's milk, fat >=3.1%, protein >=2.8%; White granulated sugar, Shanghai Bright Dairy & Food Co., Ltd.;
Leavening, YC381 (lactobacillus bulgaricus, streptococcus thermophilus), the gloomy bacterial classification of Chinese Co., Ltd.
Low fat does not have the preparation method who adds sour milk: with cow's milk through fatty separator for processing; Obtain the cow's milk of butter oil content 0.15% behind the fractionation of fatty; Through falling liquid film concentration and evaporation PROCESS FOR TREATMENT, vacuum 9.6bar, 40 ℃ of evaporation boiling points; Concentrate and obtain protein content 5.1%, the concentrated breast of fat content 0.25%; To concentrate breast and be heated to 40 ℃, add 7% white granulated sugar stirring and dissolving; 62 ℃ of homogenizing temperatures, homogenization pressure one-level 16MPa, secondary pressure 3MPa; 93 ℃ of following sterilization 7min are cooled to 41 ℃; Add bacterial classification, feed liquid inoculation fermentation bacterium quantity is respectively: lactobacillus bulgaricus 1 * 10
5Cfu/ml, streptococcus thermophilus 1 * 10
5Cfu/ml; 41 ℃ of fermentation 11h; Fermentation termination acidity is 110 ° of T; Turn over cylinder and be cooled to 22 ℃, cooled sour milk gets into counterbalance valve through pipeline and handles 22 ℃ of back pressure temperature, back pressure pressure 0.3MPa; Can; (4 ℃, 12h), obtaining low fat does not have the interpolation sour milk in after-ripening refrigeration.
Embodiment 4
Low fat does not have the sour milk of interpolation raw material: fresh cow's milk, fat >=3.1%, protein >=2.9% (Shanghai Bright Dairy & Food Co., Ltd.);
Leavening, YO0925-A (lactobacillus bulgaricus, streptococcus thermophilus), (Danisco limited company).
Low fat does not have the preparation method who adds sour milk: with fresh cow's milk through fatty separator for processing; Obtain the cow's milk of butter oil content 0.8% behind the fractionation of fatty, through falling liquid film concentration and evaporation PROCESS FOR TREATMENT, vacuum 7.2bar; 70 ℃ of evaporation boiling points concentrate the concentrated breast that obtains protein content 7.0%; 60 ℃ of homogenizing temperatures, homogenization pressure one-level 16MPa, secondary pressure 4MPa; 93 ℃ of following sterilization 5min are cooled to 37 ℃; Add bacterial classification, feed liquid inoculation fermentation bacterium quantity is respectively: lactobacillus bulgaricus 1 * 10
5Cfu/ml, streptococcus thermophilus 1 * 10
5Cfu/ml; 37 ℃ of fermentation 9h; Fermentation termination acidity is 100 ° of T; Turn over cylinder and be cooled to 20 ℃, cooled sour milk gets into counterbalance valve through pipeline and handles 20 ℃ of back pressure temperature, back pressure pressure 0.8MPa; Can; (8 ℃, 8h), obtaining low fat does not have the interpolation sour milk in after-ripening refrigeration.
Embodiment 5
Low fat does not have the sour milk of interpolation raw material: fresh cow's milk, fat >=3.1%, protein >=2.9% (Shanghai Bright Dairy & Food Co., Ltd.);
Leavening, YO0925-A (lactobacillus bulgaricus, streptococcus thermophilus), Danisco limited company.
Low fat does not have the preparation method who adds sour milk: with fresh cow's milk through fatty separator for processing; Obtain the cow's milk of butter oil content 1.5% behind the fractionation of fatty, through falling liquid film concentration and evaporation PROCESS FOR TREATMENT, vacuum 6.8bar; 60 ℃ of evaporation boiling points concentrate the concentrated breast that obtains protein content 6.0%; 64 ℃ of homogenizing temperatures, homogenization pressure one-level 17MPa, secondary pressure 3MPa; 91 ℃ of following sterilization 5min are cooled to 40 ℃; Add bacterial classification, feed liquid inoculation fermentation bacterium quantity is respectively: lactobacillus bulgaricus 5 * 10
5Cfu/ml, streptococcus thermophilus 5 * 10
5Cfu/ml; 40 ℃ of fermentation 10h; Fermentation termination acidity is 120 ° of T; Turn over cylinder and be cooled to 25 ℃, cooled sour milk gets into counterbalance valve through pipeline and handles 25 ℃ of back pressure temperature, back pressure pressure 0.5MPa; Can; (9 ℃, 6h), obtaining low fat does not have the interpolation sour milk in after-ripening refrigeration.
Embodiment 6
Low fat does not have the sour milk of interpolation raw material: fresh cow's milk, fat >=3.1%, protein >=2.9% (Shanghai Bright Dairy & Food Co., Ltd.);
Leavening, YO0925-A (lactobacillus bulgaricus, streptococcus thermophilus), Danisco limited company.
Low fat does not have the preparation method who adds sour milk: with fresh cow's milk through fatty separator for processing; Obtain the cow's milk of butter oil content 0.9% behind the fractionation of fatty, through falling liquid film concentration and evaporation PROCESS FOR TREATMENT, vacuum 8.0bar; 62 ℃ of evaporation boiling points concentrate the concentrated breast that obtains protein content 6.5%; 60 ℃ of homogenizing temperatures, homogenization pressure one-level 15MPa, secondary pressure 4MPa; 95 ℃ of following sterilization 5min are cooled to 40 ℃; Add bacterial classification, feed liquid inoculation fermentation bacterium quantity is respectively: lactobacillus bulgaricus 5 * 10
5Cfu/ml, streptococcus thermophilus 5 * 10
5Cfu/ml; 40 ℃ of fermentation 7.5h; Fermentation termination acidity is 115 ° of T; Turn over cylinder and be cooled to 18 ℃, cooled sour milk gets into counterbalance valve through pipeline and handles 18 ℃ of back pressure temperature, back pressure pressure 0.3MPa; Can; (14 ℃, 9h), obtaining low fat does not have the interpolation sour milk in after-ripening refrigeration.
Embodiment 7
Low fat does not have the sour milk of interpolation raw material: fresh cow's milk, fat >=3.1%, protein >=2.9% (Shanghai Bright Dairy & Food Co., Ltd.);
Leavening, YC381 (lactobacillus bulgaricus, streptococcus thermophilus), the gloomy bacterial classification of Chinese Co., Ltd.
Low fat does not have the preparation method who adds sour milk: with fresh cow's milk through fatty separator for processing; Obtain the cow's milk of butter oil content 1.0% behind the fractionation of fatty, through falling liquid film concentration and evaporation PROCESS FOR TREATMENT, vacuum 8.8bar; 54 ℃ of evaporation boiling points concentrate the concentrated breast that obtains protein content 6.8%; 58 ℃ of homogenizing temperatures, homogenization pressure one-level 16MPa, secondary pressure 5MPa; 93 ℃ of following sterilization 5min are cooled to 40 ℃; Add bacterial classification, feed liquid inoculation fermentation bacterium quantity is respectively: lactobacillus bulgaricus 5 * 10
5Cfu/ml, streptococcus thermophilus 5 * 10
5Cfu/ml; 40 ℃ of fermentation 8.5h; Turn over cylinder and be cooled to 25 ℃, cooled sour milk gets into counterbalance valve through pipeline and handles 25 ℃ of back pressure temperature, back pressure pressure 0.45MPa; Can; (12 ℃, 12h), obtaining low fat does not have the interpolation sour milk in after-ripening refrigeration.
Embodiment 8
Low fat does not have the sour milk of interpolation raw material: fresh cow's milk, fat >=3.1%, protein >=2.8% (Shanghai Bright Dairy & Food Co., Ltd.);
Leavening, YO0925-A (lactobacillus bulgaricus, streptococcus thermophilus), (Danisco limited company).
Low fat does not have the preparation method who adds sour milk: with fresh cow's milk through fatty separator for processing; Obtain the cow's milk of butter oil content 0.2% behind the fractionation of fatty, through falling liquid film concentration and evaporation PROCESS FOR TREATMENT, vacuum 4.5bar; 85 ℃ of evaporation boiling points concentrate the concentrated breast that obtains protein content 7.5%; 64 ℃ of homogenizing temperatures, homogenization pressure one-level 15MPa, secondary pressure 3MPa; 95 ℃ of following sterilization 5min are cooled to 37 ℃; Add bacterial classification, feed liquid inoculation fermentation bacterium quantity is respectively: lactobacillus bulgaricus 5 * 10
5Cfu/ml, streptococcus thermophilus 5 * 10
5Cfu/ml, 42 ℃ of fermentation 8.5h; Turn over cylinder and be cooled to 20 ℃, cooled sour milk gets into counterbalance valve through pipeline and handles 20 ℃ of back pressure temperature, back pressure pressure 0.5MPa; Can; (8 ℃, 12h), obtaining low fat does not have the interpolation sour milk in after-ripening refrigeration.
Embodiment 9
Low fat does not have the sour milk of interpolation raw material: fresh cow's milk, fat >=3.1%, protein >=2.8% (Shanghai Bright Dairy & Food Co., Ltd.);
Leavening, YO0925-A (lactobacillus bulgaricus, streptococcus thermophilus), (Danisco limited company).
Low fat does not have the preparation method who adds sour milk: with fresh cow's milk through fatty separator for processing; Obtain the cow's milk of butter oil content 0.2% behind the fractionation of fatty, through falling liquid film concentration and evaporation PROCESS FOR TREATMENT, vacuum 0bar; 100 ℃ of evaporation boiling points concentrate the concentrated breast that obtains protein content 8.0%; 64 ℃ of homogenizing temperatures, homogenization pressure one-level 15MPa, secondary pressure 3MPa; 95 ℃ of following sterilization 5min are cooled to 42 ℃; Add bacterial classification, feed liquid inoculation fermentation bacterium quantity is respectively: lactobacillus bulgaricus 5 * 10
5Cfu/ml, streptococcus thermophilus 5 * 10
5Cfu/ml, 42 ℃ of fermentation 11h; Turn over cylinder and be cooled to 20 ℃, cooled sour milk gets into counterbalance valve through pipeline and handles 20 ℃ of back pressure temperature, back pressure pressure 0.5MPa; Can; (12 ℃, 4h), obtaining low fat does not have the interpolation sour milk in after-ripening refrigeration.
Effect embodiment 1
The low fat of embodiment 8 gained is not had the batching of adding sour milk and common commercially available low fat sour milk (bright e+ low-fat sugar-free yogurt, smooth excellent low fat sour milk) use to be compared; It is simple that low fat provided by the invention does not have the sour milk of interpolation raw material, do not have any chemical synthesis or physical modification and handle raw material.Milk content is claimed as the percentage by weight that uses the shared product of dairy milk starting material in the product, and the low fat that embodiment 8 produces does not have in the sour milk of interpolation, and the cow's milk of every glass of sour milk use reaches 1.5 glasss, and promptly whenever edible this sour milk of 100g is equivalent to take in the common sour milk of 150g.
Table 1. low fat does not have the sour milk of interpolation and the contrast of other low-fat flavour sour milk batching
Effect embodiment 2
The low fat of embodiment 1 preparation gained is not had the smooth excellent low-fat yogurt that adds on sour milk and the existing market suckle as contrast with complete 0 resin acid of flavor, carry out the contrast of smooth degree, quality, powder sense and the several aspects of puckery sense, subjective appreciation is accomplished by 20 valuation officers.Preceding two high persons of index score are then effective, estimate height, and low person is effective for back two scores, estimates height, result such as table 2:
The contrast of table 2. subjective appreciation
Show by table 2; Improve the improvement of protein content and fermentation technique in the raw milk through falling liquid film concentration and evaporation PROCESS FOR TREATMENT, and do not have the interpolation sour milk through the low fat of back pressure, after-ripening PROCESS FOR TREATMENT gained and compare with commercially available low fat sour milk, quality stiff, mouthfeel more is more smooth and do not have a puckery sense of powder; Has bigger advantage; The Comprehensive Assessment taste good, and use the raw material negligible amounts, manufacturing process is feasible more economically.
Should be understood that after having read foregoing of the present invention those skilled in the art can do various changes or modification to the present invention, these equivalent form of values fall within the application's appended claims institute restricted portion equally.
Claims (10)
1. a low fat does not have the preparation method who adds sour milk, it is characterized in that, comprises the steps:
(1) raw milk obtains the low fat raw milk of percentage of fat mass content≤1.5% through ungrease treatment;
(2) step (1) gained low fat raw milk is handled through concentration technology, obtained concentrating breast;
(3) step (2) gained is concentrated newborn homogeneous, sterilization, cooling formation feed liquid;
(4) step (3) gained feed liquid inoculating starter is fermented cooling;
(5) step (4) gained acidified milk is carried out back pressure processing, can;
(6) acidified milk after step (5) the gained can is carried out after-ripening, refrigeration gets final product.
2. preparation method as claimed in claim 1 is characterized in that, the described raw milk of step (1) comprises one or more of cow's milk, goat breast and sheep Ruzhong, and fat content is a mass percent 0.1～1.5% in the said low fat raw milk.
3. preparation method as claimed in claim 1 is characterized in that, the said concentration technology of step (2) is a falling liquid film concentration and evaporation technology, and said falling liquid film concentration and evaporation technology vacuum is 0～9.6bar, and boiling point is 40～100 ℃.
4. preparation method as claimed in claim 1 is characterized in that, the said cmps matter of step (2) mass percentage content is 5.1%～8.0%.
5. preparation method as claimed in claim 1 is characterized in that, the described homogeneous of step (3) is a double-stage homogenization, and homogenizing temperature is 55～64 ℃, and the homogeneous first class pressure is 15～17MPa, and the homogeneous secondary pressure is 3～5MPa; Sterilization temperature is 90～95 ℃, and sterilizing time is 5～10 minutes, and chilling temperature is 37～42 ℃.
6. preparation method as claimed in claim 1 is characterized in that, the described leavening of step (4) comprises lactobacillus bulgaricus and streptococcus thermophilus, and feed liquid inoculation fermentation bacterium bacterium number is 1 * 10
5～5 * 10
5Cfu/ml.
7. preparation method as claimed in claim 1 is characterized in that, the described fermentation time of step (4) is 8～13 hours, and fermentation temperature is 37～42 ℃, and fermentation termination acidity is 100～120 ° of T, and chilling temperature is 18～27 ℃.
8. preparation method as claimed in claim 1 is characterized in that, the pressure that the described back pressure of step (5) is handled is 0.3～0.8Mpa, and temperature is 18～27 ℃.
9. preparation method as claimed in claim 1 is characterized in that, the described after-ripening temperature of step (6) is 4～14 ℃, and ripening time is 4～12 hours.
10. a low fat that makes like each said preparation method of claim 1～9 does not have the interpolation sour milk.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210131060 CN102626137B (en) | 2012-04-28 | 2012-04-28 | Low-fat additive-free yogurt and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210131060 CN102626137B (en) | 2012-04-28 | 2012-04-28 | Low-fat additive-free yogurt and preparation method thereof |
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| Publication Number | Publication Date |
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| CN103211011A (en) * | 2013-05-16 | 2013-07-24 | 东北农业大学 | Method for preparing low-fat yogurt |
| CN103431042A (en) * | 2013-08-28 | 2013-12-11 | 光明乳业股份有限公司 | Fermented milk base material, whey-removed flavored fermented milk, raw material composite as well as preparation methods thereof |
| CN103651797A (en) * | 2012-09-21 | 2014-03-26 | 内蒙古伊利实业集团股份有限公司 | High-protein low-fat yoghourt and preparation method thereof |
| CN104381443A (en) * | 2014-09-23 | 2015-03-04 | 绿雪生物工程(深圳)有限公司 | Method for using ceramic membrane for preparation of probiotic-rich, non-fat and protein-rich yogurt |
| CN104798881A (en) * | 2015-04-29 | 2015-07-29 | 江西阳光乳业股份有限公司 | Low-fat and sugar-free yoghurt |
| CN104814124A (en) * | 2015-05-19 | 2015-08-05 | 光明乳业股份有限公司 | Normal-temperature drinking type yoghourt and preparation method thereof |
| CN105010530A (en) * | 2015-08-10 | 2015-11-04 | 光明乳业股份有限公司 | Additive-free high-protein yogurt and making method thereof |
| CN108174918A (en) * | 2017-12-25 | 2018-06-19 | 青海小西牛生物乳业股份有限公司 | A kind of brown fermented milk and preparation method contained there are many probiotics |
| CN108497062A (en) * | 2017-02-28 | 2018-09-07 | 株式会社诚元大理 | Method for preparing sour milk |
| CN108925631A (en) * | 2018-07-26 | 2018-12-04 | 内蒙古蒙牛乳业（集团）股份有限公司 | Acidified milk and preparation method thereof |
| CN108925630A (en) * | 2018-07-26 | 2018-12-04 | 内蒙古蒙牛乳业（集团）股份有限公司 | Acidified milk and preparation method thereof |
| CN111227036A (en) * | 2018-11-29 | 2020-06-05 | 内蒙古伊利实业集团股份有限公司 | Method for preparing yoghourt |
| CN114343016A (en) * | 2022-01-19 | 2022-04-15 | 黑龙江省绿色食品科学研究院 | Preparation method of additive-free yoghourt |
| CN115474633A (en) * | 2022-09-22 | 2022-12-16 | 东北农业大学 | Preparation method of fermented goat milk and product thereof |
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| CN103651797B (en) * | 2012-09-21 | 2015-12-16 | 内蒙古伊利实业集团股份有限公司 | A kind of high-protein low-fat yogurt and preparation method thereof |
| CN103651797A (en) * | 2012-09-21 | 2014-03-26 | 内蒙古伊利实业集团股份有限公司 | High-protein low-fat yoghourt and preparation method thereof |
| CN103211011A (en) * | 2013-05-16 | 2013-07-24 | 东北农业大学 | Method for preparing low-fat yogurt |
| CN103431042A (en) * | 2013-08-28 | 2013-12-11 | 光明乳业股份有限公司 | Fermented milk base material, whey-removed flavored fermented milk, raw material composite as well as preparation methods thereof |
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| CN104798881A (en) * | 2015-04-29 | 2015-07-29 | 江西阳光乳业股份有限公司 | Low-fat and sugar-free yoghurt |
| CN104798881B (en) * | 2015-04-29 | 2018-05-18 | 江西阳光乳业股份有限公司 | A kind of low fat yoghurt without sugar |
| CN104814124A (en) * | 2015-05-19 | 2015-08-05 | 光明乳业股份有限公司 | Normal-temperature drinking type yoghourt and preparation method thereof |
| CN105010530B (en) * | 2015-08-10 | 2019-01-15 | 光明乳业股份有限公司 | A kind of additive-free high-protein yoghourt and preparation method thereof |
| CN105010530A (en) * | 2015-08-10 | 2015-11-04 | 光明乳业股份有限公司 | Additive-free high-protein yogurt and making method thereof |
| CN108497062A (en) * | 2017-02-28 | 2018-09-07 | 株式会社诚元大理 | Method for preparing sour milk |
| CN108174918A (en) * | 2017-12-25 | 2018-06-19 | 青海小西牛生物乳业股份有限公司 | A kind of brown fermented milk and preparation method contained there are many probiotics |
| CN108925631A (en) * | 2018-07-26 | 2018-12-04 | 内蒙古蒙牛乳业（集团）股份有限公司 | Acidified milk and preparation method thereof |
| CN108925630A (en) * | 2018-07-26 | 2018-12-04 | 内蒙古蒙牛乳业（集团）股份有限公司 | Acidified milk and preparation method thereof |
| CN111227036A (en) * | 2018-11-29 | 2020-06-05 | 内蒙古伊利实业集团股份有限公司 | Method for preparing yoghourt |
| CN114343016A (en) * | 2022-01-19 | 2022-04-15 | 黑龙江省绿色食品科学研究院 | Preparation method of additive-free yoghourt |
| CN114343016B (en) * | 2022-01-19 | 2022-11-25 | 哈尔滨果垒生物科技有限公司 | Preparation method of additive-free yoghourt |
| CN115474633A (en) * | 2022-09-22 | 2022-12-16 | 东北农业大学 | Preparation method of fermented goat milk and product thereof |
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