CN102726525B - Processing method for egg yoghurt - Google Patents
Processing method for egg yoghurt Download PDFInfo
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- CN102726525B CN102726525B CN201210241007.3A CN201210241007A CN102726525B CN 102726525 B CN102726525 B CN 102726525B CN 201210241007 A CN201210241007 A CN 201210241007A CN 102726525 B CN102726525 B CN 102726525B
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Abstract
The invention relates to a processing method for a dairy product, and particularly relates to a processing method for egg yoghurt. The processing method for the egg yoghurt comprises the following steps of: adding an egg solution and invert sugar gum acquired from processing of a prepared milk solution and an egg solution to a dosing tank according to certain proportion of ingredients; performing homogenization, sterilization and inoculating fermentation on the mixture, then filling, cooling and performing after-ripening on the processed mixture to acquire the egg yoghurt. Different form the processing method for sour milk beverage and lactic acid beverage, the processing method provided by the invention does not have a secondary sterilization process in the yoghurt production process, so that the bacteria in the yoghurt are kept to be viable bacteria; the acid is formed purely biologically without extra acid, and the yoghourt is prepared by fermenting fresh milk (milk liquid prepared by 12%-13% of whole milk powder), so that food additive is not added, and the content of nutrients is high.
Description
Technical field
The present invention relates to a kind of dairy products processing method, especially a kind of egg cultured milk processing method.
Background technology
Cow's milk product, there is higher nutritive value, be easy to digest and assimilate, therefore get consumer reception very much, there are a lot of dairy products in market, comprise Yoghourt, lozenge, milk drink, Cow Milk Fermentation etc., but the fermented product that does not exist cow's milk to be combined with egg in the market, and in the middle of traditional process, can carry out re-pasteurization, bacterium wherein is all killed, extend its shelf-life, add food additives simultaneously and carry out acid adjustment, to reach suitable sense of taste requirement, so nutritive value is not very high.
Summary of the invention
The object of the invention is to, a kind of egg cultured milk processing method being of high nutritive value is provided.
The technical solution adopted for the present invention to solve the technical problems is:
An egg cultured milk processing method, its procedure of processing is:
The preparation of first step milk:
Use fresh milk: fresh milk after filtration, speed is chilled to 4 ℃ of following storages after centrifugal clean breast, and fresh milk changes and is warming up to 60 ℃-75 ℃ through plate while using, and squeezes into material-compound tank; Or use milk powder to restore: whole milk powder joins in 60 ℃～70 ℃ hot water, and emulsification is sheared at least 10 minutes, and standing hydration is after 30 minutes, through plate, changes after cooling and squeeze into material-compound tank;
Second step egg liquid is processed:
Egg liquid stirs 5 minutes with eggbeater, adds yolk powder and 2 times of fresh milk or water of 10 ℃-55 ℃ that egg liq is long-pending, opens and stirs 5 minutes, squeezes into material-compound tank;
The 3rd step carbohydrate gum:
White sugar, converted starch, pectin add the fresh milk of 70 ℃ of-80 ℃ of left and right or hot water high speed to shear 15 minutes, and plate changes the cooling material-compound tank that enters;
The 4th step batching standardization:
Material-compound tank is with fresh milk or water constant volume, 15 ℃～25 ℃ of milk temperature, mixer is opened 5 minutes laggard row indexs and is detected, use ratio that milk powder restores for egg liquid 3%-4%, whole milk powder 12%-13%, white sugar 6%-8%, pectin 0.5%-0.7%, converted starch 0.6%-0.8%, yolk powder 0.1-0.3%, all the other are water; The ratio of using fresh milk for egg liquid 3%-4%, white sugar 6%-8%, pectin 0.5%-0.7%, converted starch 0.6%-0.8%, yolk powder 0.1%-0.3%, all the other are fresh milk;
The 5th step homogeneous:
Be preheating to 60 ℃ of-70 ℃ of left and right, pressure 15-20MPa, carries out homogeneous with homogenizer;
The 6th step sterilization:
The class pasteurize of 85 ℃-95 ℃ 5 minutes, through the cold importing fermentation tank of plate;
The 7th step inoculation fermentation: this step need to be deposited control to bacterial classification, effect can be better.
A. bacterial classification is directly added from fermentation tank top, build rapidly fermentation cover, open mixer, stir 10 minutes-15 minutes, bacterial classification is fully dissolved; B. fermentation temperature is controlled at 41 ℃-43 ℃, and fermentation is carried out should sampling and detecting acidity after 5 hours, and Yoghourt fermentation terminal is 70 ° of T～80 ° T; C. after having fermented, turn on agitator low speed breakdown of emulsion makes cultured milk's temperature be cooled to rapidly 20 ℃～25 ℃ by plate heat exchanger simultaneously, imports temporary cylinder; D. leavening is stored in subzero 18 ℃ of following refrigerators (cabinet), inoculates first 30 minutes and takes out to be placed under room temperature and thaw;
The 8th step is filling:
Keep 20 ℃～25 ℃ to the liquid in temporary cylinder, to carry out filling;
The 9th step is cooling:
The freezer that liquid after filling is placed in to 2 ℃～6 ℃ is cooling, at least freezer after-ripening 12 hours.
Said method is different from sour milk beverage and lactic acid drink, in Yoghourt Production process without re-pasteurization technique, keeping bacterium is wherein viable bacteria, pure bio-acidification is without extra acid adjustment, and Yoghourt itself is fresh milk (milk that whole milk powder 12%-13% is modulated into) fermentation, nutrition content is higher, by class pasteurize, can retain to greatest extent nutritional labeling again, protein content finished product is all more than 2.7%, by the combination of Yoghourt and egg, reach the more reasonably combined of nutrient in meals, realize the reasonable combination of one day one glass of Yoghourt and an egg, when drinking Yoghourt conditioning human body stomach, promote to digest and assimilate the nutritional labeling from egg self, as lecithin, DHA, vitellins etc., can carry out trace element (calcium to Yoghourt again, iron, magnesium), vitamin (A, B), protein, fat, the strengthening such as methionine-methionine supplements, and meanwhile, in Yoghourt fermentation process, microorganism can be synthesized B1, B2, B6, the vitamins such as B12, sugar in sweat milk, protein has 20% left and right to be hydrolyzed into as little molecule is (as galactolipin and lactic acid, little peptide chain and amino acid etc.), be more conducive to digest and assimilate, also make up and eat merely egg, the C etc. that causes being deficient in vitamin obtains, very high by above-mentioned processes product nutritive value out.
The specific embodiment
An egg cultured milk processing method, its procedure of processing is as follows:
The preparation of first step milk, using fresh milk or use milk powder to restore preparation milk can.
Use fresh milk: fresh milk after filtration, speed is chilled to 4 ℃ of storages after centrifugal clean breast, and fresh milk changes and is warming up to 70 ℃ through plate while using, and squeezes into material-compound tank; Or use milk powder to restore: whole milk powder joins in appropriate 65 ℃ of hot water, and emulsification is sheared 15 minutes, and standing hydration is after 30 minutes, through plate, changes after cooling and squeeze into material-compound tank;
Second step egg liquid is processed, and wherein relates to the solution of modulation, if first step employing is fresh milk, when modulating in this step so, is also fresh milk; If what the first step adopted is the milk of whole milk powder modulation, when modulating in this step, preferred water, certainly fresh milk also can, but can slightly affect each component ratio in material-compound tank, change.The amount of the yolk powder in this step, egg liquid proportioning are according to the standard proportioning in step 4.
Egg liquid stirs 5 minutes with eggbeater, adds yolk powder and 2 times of fresh milk or water of 50 ℃ that egg liq is long-pending, opens and stirs 5 minutes, squeezes into material-compound tank;
The 3rd step carbohydrate gum, adding carbohydrate gum, for thickening, if first step employing is fresh milk, when modulating in this step so, is also fresh milk; If what the first step adopted is the milk of whole milk powder modulation, when modulating in this step, be also water, carry out high speed shear not only in making carbohydrate gum composition disperse to mix but also the effect of refinement in addition.
White sugar, converted starch, pectin add fresh milk or 75 ℃ of water high speeds of 75 ℃ to shear 15 minutes, and plate changes the cooling material-compound tank that enters;
The 4th step batching standardization:
Material-compound tank is with fresh milk or water constant volume, 20 ℃ of milk temperature, mixer is opened 5 minutes laggard row indexs and is detected, and while using the milk that milk powder restores, the ratio in material-compound tank is egg liquid 4%, complete 13%, white sugar 8%, pectin 0.7%, converted starch 0.8%, yolk powder 0.3%, all the other are water; While using the milk of fresh milk, the ratio in material-compound tank is egg liquid 4%, white sugar 8%, pectin 0.7%, converted starch 0.8%, yolk powder 0.3%, all the other are fresh milk;
The 5th step homogeneous:
Be preheating to 65 ℃, pressure 18MPa, carries out homogeneous with homogenizer;
The 6th step sterilization:
The class pasteurize of 90 ℃ 5 minutes, through the cold importing fermentation tank of plate; Keep the nutritive value in milk.
The 7th step inoculation fermentation:
A. leavening is stored in the refrigerator (cabinet) of subzero 18 ℃, inoculates first 30 minutes and take out to be placed under room temperature to thaw; B. bacterial classification is directly added from fermentation tank top, build rapidly fermentation cover, open mixer, stir 15 minutes, bacterial classification is fully dissolved; C. fermentation temperature is controlled at 42 ℃, and fermentation is carried out should sampling and detecting acidity after 5 hours, and Yoghourt fermentation terminal is 80 ° of T; D. after having fermented, turn on agitator low speed breakdown of emulsion makes cultured milk's temperature be cooled to rapidly 25 ℃ by plate heat exchanger simultaneously, imports temporary cylinder; When inoculation fermentation, in practical operation, leavening is carried out to low-temperature storage, i.e. process described in the little step of a, ferment effect is better.
The 8th step is filling:
Keep 25 ℃ to the liquid in temporary cylinder, to carry out filling;
The 9th step is cooling:
The freezer that liquid after filling is placed in to 2 ℃ is cooling, freezer after-ripening 12 hours, forms finished product.
In in the present embodiment, why the 5th step homogeneous adopts 65 ℃, the condition of pressure 18MPa, in order significantly to reduce the size of fat globule, thereby effectively controlling whey separates out, obtain stable emulsion, in d step in the 7th step, to be chosen in breakdown of emulsion under higher higher temperature, this is in order to make finished product have viscosity higher, and filling being also selected under higher temperature carried out in the 8th step, also be in order to make finished product have viscosity higher, lower cooling of the 9th Buwen's degree, can allow the viscosity of product be restored in pouring process, can allow again the formation of bacterial classification at After-ripening flavor substances.
Claims (1)
1. an egg cultured milk processing method, its procedure of processing is:
The preparation of first step milk:
Use fresh milk: fresh milk after filtration, speed is chilled to 4 ℃ of following storages after centrifugal clean breast, and fresh milk changes and is warming up to 60 ℃-75 ℃ through plate while using, and squeezes into material-compound tank;
Or use milk powder to restore: whole milk powder joins in 60 ℃～70 ℃ hot water, and emulsification is sheared at least 10 minutes, and standing hydration is after 30 minutes, through plate, changes after cooling and squeeze into material-compound tank;
Second step egg liquid is processed:
Egg liquid stirs 5 minutes with eggbeater, adds yolk powder and 2 times of fresh milk or water of 10 ℃-55 ℃ that egg liq is long-pending, opens and stirs 5 minutes, squeezes into material-compound tank;
The 3rd step carbohydrate gum:
White sugar, converted starch, pectin add the fresh milk of 70 ℃-80 ℃ or hot water high speed to shear 15 minutes, and plate changes the cooling material-compound tank that enters;
The 4th step batching standardization:
Material-compound tank is with fresh milk or water constant volume, 15 ℃～25 ℃ of milk temperature, mixer is opened 5 minutes laggard row indexs and is detected, use ratio that milk powder restores for egg liquid 3%-4%, whole milk powder 12%-13%, white sugar 6%-8%, pectin 0.5%-0.7%, converted starch 0.6%-0.8%, yolk powder 0.1%-0.3%, all the other are water; The ratio of using fresh milk for egg liquid 3%-4%, white sugar 6%-8%, pectin 0.5%-0.7%, converted starch 0.6%-0.8%, yolk powder 0.1%-0.3%, all the other are fresh milk;
The 5th step homogeneous:
Be preheating to 60 ℃-70 ℃, pressure 15-20MPa, carries out homogeneous with homogenizer;
The 6th step sterilization:
The class pasteurize of 85 ℃-95 ℃ 5 minutes, through the cold importing fermentation tank of plate;
The 7th step inoculation fermentation:
A. the bacterial classification as leavening is deposited to control, bacterial classification is stored in the refrigerator of subzero 18 ℃, inoculates taking-up in first 30 minutes, is placed under room temperature and thaws;
B. bacterial classification is directly added from fermentation tank top, build rapidly fermentation cover, open mixer, stir 10 minutes-15 minutes, bacterial classification is fully dissolved;
C. fermentation temperature is controlled at 41 ℃-43 ℃, and fermentation is carried out should sampling and detecting acidity after 5 hours, and Yoghourt fermentation terminal is 70 ° of T～80 ° T;
D. after having fermented, turn on agitator low speed breakdown of emulsion makes cultured milk's temperature be cooled to rapidly 20 ℃～25 ℃ by plate heat exchanger simultaneously, imports temporary cylinder;
The 8th step is filling:
Keep 20 ℃～25 ℃ to the liquid in temporary cylinder, to carry out filling;
The 9th step is cooling:
The freezer that liquid after filling is placed in to 2 ℃～6 ℃ is cooling, at least freezer after-ripening 12 hours.
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| CN103329998B (en) * | 2013-07-16 | 2015-12-23 | 六安初创人乳库有限公司 | Animal/plant protein mixing formula milk powder and production technology thereof |
| CN103330000B (en) * | 2013-07-16 | 2015-12-23 | 六安初创人乳库有限公司 | Blood-enriching face-nourishing animal/plant protein mixing formula milk powder and production technology thereof |
| CN103392816B (en) * | 2013-08-16 | 2015-01-28 | 王莉 | Egg yolk yogurt production method |
| CN109221414A (en) * | 2018-11-05 | 2019-01-18 | 浙江鸣食品股份有限公司 | A kind of egg milk that stability is high and its processing technology |
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| HU199266B (en) * | 1986-12-09 | 1990-02-28 | Agro Ind Innovacios Vallalat | Method for producing powdered sauce produce mixable by water and edible oil |
| CN1097095A (en) * | 1993-07-07 | 1995-01-11 | 汪群 | Fresh-keeping flavour sour milk product |
| KR100462424B1 (en) * | 2002-04-30 | 2004-12-17 | 한경희 | Method for producing yoghurt from soybean residue |
| KR20090026849A (en) * | 2007-09-11 | 2009-03-16 | 유익종 | Efficient process for lactic acid beverage using egg |
| EA017773B1 (en) * | 2007-12-17 | 2013-03-29 | Ньютришис Б.В. | Method of producing egg yolk based functional food product and products obtainable thereby |
| CN101485358A (en) * | 2008-01-14 | 2009-07-22 | 张瑞发 | Egg yoghourt beverage and method for processing the same |
| CN101411362B (en) * | 2008-10-14 | 2012-05-30 | 大连韩伟企业集团有限公司 | Yoghourt containing vitellus immunoglobulin with helicobacter pylori resistance |
| CN101690517B (en) * | 2009-10-28 | 2012-05-30 | 内蒙古伊利实业集团股份有限公司 | Soured milk with yolk powder and preparation method thereof |
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Address after: Yiming Industrial Park in Pingyang city of Wenzhou province Zhejiang County 325400 Patentee after: Zhejiang Inm Food Co., Ltd. Address before: 325000 Station Avenue college building, Zhejiang, Wenzhou 503 Patentee before: Zhejiang Inm Food Co., Ltd. |