CN102972522A - Probiotic milk and preparation method thereof - Google Patents
Probiotic milk and preparation method thereof Download PDFInfo
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- CN102972522A CN102972522A CN2011102627930A CN201110262793A CN102972522A CN 102972522 A CN102972522 A CN 102972522A CN 2011102627930 A CN2011102627930 A CN 2011102627930A CN 201110262793 A CN201110262793 A CN 201110262793A CN 102972522 A CN102972522 A CN 102972522A
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Abstract
The invention discloses probiotic milk and a preparation method thereof. The method comprises the steps that: (1) a fermented milk base material is mixed with a nutrition enhancer, such that a composition A is obtained; milk is mixed with an acidity regulating agent, and homogenization, sterilization, and cooling are carried out, such that a composition B is obtained; and (2) the composition A and the composition B are mixed and uniformly stirred, such that the probiotic milk is obtained. The invention also discloses the probiotic milk prepared with the above method. The probiotic milk has the advantages of low fermentation agent cost and high and stable probiotic content. The probiotic milk is rich in probiotic fermentation metabolic physiologically active substances, and contains mineral salt nutrition-enhancing substances.
Description
Technical field
The present invention relates to a kind of dairy products and preparation method thereof, relate in particular to a kind of probio cow's milk and preparation method thereof.
Background technology
Probio is when taking in sufficient amount, the host is produced the living microorganism of functional health benefit.In order to bring into play the Function and operation of probio, it is very important improving probio quantity, keeping probiotic active.
At present, the probio series products on the market mainly contains the product varietys such as probiotics fermention breast, lactic acid bacteria acidic milk drink, probio pulvis.Probio in the probio pulvis is in resting state substantially, and its packing, mouthfeel be as medicine, and there is larger limitation in the use in the color of the food that is far from being.Probiotics fermention breast, probiotics fermention milk beverage sweet and sour taste also are rich in the physiological activator that probiotics fermention produces, but a part of consumer does not like acid acidified milk and leben, particularly in ambient air temperature lower autumn and winter season, they more wish to drink nutritious, product temperature can omit high any neutral cow's milk.
" development of Probiotic cow's milk " (Gong Guangyu, the dairy industry science and technology, 2003,2:49-53), patent " milk with probiotics and manufacture method thereof " (Gong Guangyu, patent No. ZL01112799.6) and patent " antihyperglycemic milk and the manufacture method thereof that contain probio " (Gong Guangyu, patent No. ZL200710036316.6) the neutral cow's milk of the probio of adding probiotics bacterial powder and other functional components and manufacture method thereof are disclosed.Because probiotics bacterial powder cost is higher, and it has neither part nor lot in Cow Milk Fermentation, does not contain the physiological activator that probiotics fermention cow's milk produces, and adds the neutral cow's milk of probio of probiotics bacterial powder and gives birth to slightly limitation of function aspects in cost, product benefit.
Along with going deep into of probio research and development, the good benefit of some tools is given birth to the novel probio of function, transfers blood pressure and the Lactobacillus casei of hypolipemic function, the Lactobacillus plantarum of tool norcholesterol function progressively to be developed as the product categories such as active probiotic drink, probiotics fermention breast such as tool.The acidified milk base-material of active probiotic drink, probiotics fermention breast etc. all are rich in probio and physiological active functions composition thereof, the good adjusting blood pressure functions of tunning tool such as the inhibiting peptide of tonin section that produces such as Lactobacillus casei fermentation cow's milk, GABA, exocellular polysaccharide.Then can make on the one hand product have the physiologically active ingredient of acidified milk, the starter bacteria powder cost decrease that product is used if in neutral cow's milk, add a certain amount of acidified milk base-material.But because the acidified milk base-material is that acidity, pH value are lower, directly add in a large number to make cow's milk protein sex change precipitation in the neutral cow's milk to, cause the product structural state very poor, can't drink.The existing patent of retrieval, document, scientific and technological achievement etc. are there are no acidified milk being added to the project of making Probiotic cow's milk in the cow's milk.
Summary of the invention
Technical problem to be solved by this invention is to overcome the acidified milk base-material added to the defective that protein denaturation precipitation, product structural state are poor, can't drink can occur in the neutral cow's milk, a kind of probio cow's milk and preparation method thereof is provided, and the leavening cost of this probio cow's milk is low, probio content high, be rich in probio metabolic physiology active component.
The present invention solves the problems of the technologies described above by the following technical programs.
The invention provides a kind of preparation method of probio cow's milk, it comprises the following steps:
1. acidified milk base-material and nutrition fortifier are mixed to get composition A; Cow's milk is mixed with acidity regulator, homogeneous, sterilization, cool off to get composition B;
2. described composition A is mixed with described composition B, stir, namely get described probio cow's milk;
Wherein, described nutrition fortifier is calcium carbonate and/or potash; Described acidity regulator is natrium citricum and/or sodium phosphate trimer.
Described sterilization is the ordinary skill in the art, preferably is pasteurize or super pasteurize.
Described acidified milk base-material can make according to this area conventional method, the preferred following method of the present invention makes: the probiotics leaven that will account for described acidified milk base-material 0.02～0.05wt ‰ mixes with pretreated cow's milk, 37～42 ℃ of bottom fermentation to 70～250 ° T acidity get final product.Described acidified milk base-material is rich in the physiological activator of probio and fermentating metabolism thereof.Described probiotics leaven is that the better benefit of tool that allows in China's bread and cheese, the health food to use is given birth to the lactic acid bacteria of health care, one or more in preferred Lactobacillus casei, Lactobacillus plantarum, Bifidobacterium, lactobacillus acidophilus, lactobacillus delbruockii subspecies bulgaricus and the streptococcus thermophilus; Preferably, the probio content in the described probiotics leaven is 2.0 * 10
11～3.0 * 10
11CFU/g.
Wherein, cow's milk in cow's milk described in the composition B or the described acidified milk base-material is all with conventional cow's milk, being generally in ordinary student cow's milk, skimmed milk and the reconstituted milk any, preferably is in raw milk, skimmed milk and the whole-fat milk powder reconstituted milk any.Described reconstituted milk is made by whole-fat milk powder, defatted milk breast, whey powder, cow's milk protein concentrate or other cow's milk component.
Preferably, the consumption of described acidified milk base-material is 6～25%.
Preferably, the consumption of described cow's milk is 74.5～93.8%.
Preferably, the consumption of described nutrition fortifier is 0.05～0.2%.
Preferably, the consumption of described acidity regulator is 0.05～0.3%.
Above-mentioned percentage is the mass percent with respect to described composition A and described composition B gross mass.
In the better embodiment of the present invention one, with described pretreated cow's milk with after other auxiliary materials except nutrition fortifier and acidity regulator mix with described probiotics leaven hybrid concurrency ferment; Described other auxiliary materials are the conventional auxiliary material that uses, preferably one or more in thickener, emulsifying agent, flavoring essence and the sweetener in this area.
Described preliminary treatment refers to homogeneous, sterilization and process for cooling, and it is the ordinary skill in the art.Described processing condition is the conventional processing condition of this area when carrying out preliminary treatment, and the temperature of wherein said homogeneous is preferably 60～70 ℃, and the pressure of described homogeneous is preferably 18～22MPa.Described sterilization is the conventional sterilization condition of this area, and the temperature of wherein said sterilization is preferably 90～97 ℃, and the time of described sterilization is preferably 5～120min.
In another better embodiment of the present invention, also can contain other auxiliary materials except nutrition fortifier and acidity regulator among the described composition B; Described other auxiliary materials are the conventional auxiliary material that uses, preferably one or more in thickener, emulsifying agent, flavoring essence and the sweetener in this area.
Thickener described in the present invention is the food additives that GB2760 allows use, preferably is in carragheen, xanthans, sodium alginate, sodium carboxymethylcellulose and the microcrystalline cellulose one or more.The consumption of described thickener is the conventional amount used of this area, preferably is 0.1～0.3%.
Emulsifying agent described in the present invention is the food additives that GB2760 allows use, preferably is glycerin monostearate and/or sucrose ester.The consumption of described emulsifying agent is the conventional amount used of this area, preferably is 0.05～0.2%.
Flavoring essence described in the present invention is comprised of the natural perfume material and/or the natural equivalent spices that meet the GB2760 regulation.The consumption of described flavoring essence is the conventional amount used of this area, preferably is 0.03～1.0%.
Sweetener described in the present invention is the conventional various sweeteners that add in this area, preferably is in white granulated sugar, beet sugar, maltose, glucose, fructose, lactose, HFCS, glycitols sweetener, Sucralose, acesulfame potassium and the Aspartame one or more.The consumption of described sweetener is the conventional amount used of this area, preferably is 0.01～1.5%.
The percentage of above-mentioned each other auxiliary material is the mass percent with respect to described composition A and described composition B gross mass.
By this area general knowledge, probio cow's milk of the present invention changes 2～10 ℃ of freezers over to after can, refrigeration.
The present invention also provides a kind of probio cow's milk by above-mentioned preparation method's preparation; Preferably, described probio milk acidity is 18～30 ° of T, and the pH value is 6.1～6.8.
On the basis that meets this area general knowledge, above-mentioned each optimum condition, but any combination namely get the preferred embodiments of the invention.
Agents useful for same of the present invention and raw material be commercially available getting all.
Positive progressive effect of the present invention is:
1. the leavening cost is low
The probio cow's milk of existing report is and adds probiotics bacterial powder or microencapsulation probio, the leavening use cost is high, probio of the present invention is made, spreads cultivation through the acidified milk base-material, and the leavening use cost significantly reduces, to add Lactobacillus casei to finished product lactobacillus casei content 1.0 * 10
8CFU/g is example, uses the leavening cost of Lactobacillus casei bacterium powder to be about 8000 yuan/tons, and leavening cost of the present invention then only needs 29 yuan/tons.
2. probio content is high
Carry out the making of acidified milk base-material by existing probiotics fermention technology, acidified milk base-material bacterium is counted content can reach 5 * 10
9About CFU/g, if add with the ratio of acidified milk base-material 20%, the probio content of probio cow's milk can be up to 1.0 * 10
9CFU/g, and the probio cow's milk probio content of existing report is many 3 * 10
8Below the CFU/g.
3. probio stable content
Existing probio dairy products mostly are acidified milk or acidified milk drink, because product system be acidity, are unfavorable for the survival of probio, and under refrigerated condition, in 30 day shelf-life, it is unstable that bacterium is counted content, and 5～10 times reduction is arranged; But under neutrallty condition, be conducive to the survival of probio, under refrigerated condition, in 30 day shelf-life, it is substantially unchanged that bacterium is counted content.
4. be rich in probiotics fermention metabolic physiology active material
The acidified milk base-material that the present invention adds is rich in probio metabolic physiology active material through probiotics fermention cow's milk, and for some new type functional probios, some metabolite plays an important role.The inhibiting peptide of tonin section, GABA and the exocellular polysaccharide that produce such as Lactobacillus casei fermentation cow's milk have the effect of the blood pressure of adjusting, and existing probio cow's milk is direct interpolation probiotics bacterial powder, does not wherein contain probiotics fermention metabolic physiology active material.
5. fortification
The nutrition fortifiers such as calcium carbonate used in the present invention not only help to solve acidified milk and add albuminous degeneration, the sedimentation problem that causes in the neutral cow's milk to, and the calcium that also is used for simultaneously cow's milk is strengthened, and more nutrition is provided.
Description of drawings
Fig. 1 is the process chart of the probio cow's milk of embodiment 1.
The specific embodiment
Mode below by embodiment further specifies the present invention, but does not therefore limit the present invention among the described scope of embodiments.The experimental technique of unreceipted actual conditions in the following example according to conventional method and condition, or is selected according to catalogue.
Among the following embodiment, raw material and source thereof:
* skimmed milk powder: derive from New Zealand dairy company Fonterra.
* raw milk: Shanghai Bright Dairy ﹠ Food Co., Ltd. is through the qualified raw milk of antibiotics leftover detection.
* skimmed milk: take Shanghai Bright Dairy ﹠ Food Co., Ltd. through the qualified raw milk of antibiotics leftover detection as raw material, through the centrifugal cow's milk of removing fat of cream separator.
* Lactobacillus casei 01 leavening: freeze drying concentrates the bacterium powder, contains independent lactobacillus casei bacterial strain, derives from Hansen Corp. of Denmark section, and its lactobacillus casei content is about 2.0 * 10
11CFU/g.
* Lactobacillus casei LC2W leavening: freeze drying concentrates the bacterium powder, contains independent Lactobacillus casei, regulates the patented strain of blood pressure function for the tool of Shanghai Bright Dairy ﹠ Food Co., Ltd.'s screening, and its lactobacillus casei content is about 3.0 * 10
11CFU/g.
* lactobacillus acidophilus NCFM leavening: freeze drying concentrates the bacterium powder, contains independent lactobacillus acidophilus, derives from Denmark Danisco A/S BJ Rep Office, and its lactobacillus acidophilus content is about 2.0 * 10
11CFU/g.
* CH-1 ferment agent for sour milk: freeze drying concentrates the bacterium powder, contains streptococcus thermophilus and lactobacillus delbruockii subspecies bulgaricus, derives from Hansen Corp. of Denmark section, and its total bacteria count content is about 2.0 * 10
11CFU/g, streptococcus thermophilus and lactobacillus bulgaricus ratio are about 1: 1.
* food-grade biological calcium carbonate: white attritive powder, extract by the biological raw materials such as oyster shell are refining, derive from Penglai City marine organisms company.
* natrium citricum: derive from Lianyungang Debang Fine Chemical Co., Ltd..
* sodium phosphate trimer: derive from lucky Buddhist nun sky, Bake, Yunnan wound phosphate Co., Ltd.
* F42 HFCS (food-grade): contain the HFCS of fructose 42%, derive from Shandong Lu Zhou biotechnology company, be designated hereinafter simply as F42.
* thickener: microcrystalline cellulose, carragheen and sodium alginate derive from U.S. FMC Corp..
* emulsifying agent: glycerin monostearate derives from MeiChen Group Co., Ltd, and sucrose ester derives from Mitsubishi chemistry food Co., Ltd..
* the edible milk flavour of APG-18 type: use the spices of sanitary standard to form by meeting the GB2760 food additives, derive from Shanghai and like general essence and flavoring agent company.
* HBS749 type milk flavour: use the spices of sanitary standard to form by meeting the GB2760 food additives, derive from Shanghai China precious peacock essence and flavoring agent company.
Embodiment 1
(1) preparation composition A:
Probiotics fermention: the qualified skimmed milk of 60 kilograms of antibiotics leftover detections is through 96 ℃ of sterilization 90min, be cooled to 37 ℃ after access Lactobacillus casei 01 bacterial classification 1.8 grams, heat-preservation fermentation makes the acidified milk base-material to 240 ° of T of titratable acidity;
Nutrition fortifier adds: 60 kilograms of acidified milk base-materials and the 0.5 kilogram of food-grade calcium carbonate of sterilizing mixed, and the composition A that stirs to get;
(2) preparation composition B:
938 kilogram of raw cow's milk are mixed with 1.5 kilograms of sodium phosphate trimers, behind homogeneous under 65 ℃, 20MPa, under 75 ℃, carry out pasteurize 15s, be cooled to 5 ℃, get composition B;
(3) mix:
The composition B mix and blend that the composition A that step (1) is made and step (2) make namely gets probio cow's milk to mixing;
(4) product can and refrigeration:
To packing container, and change rapidly the can of probio cow's milk over to 5 ℃ of freezers, refrigeration.
Product process flow is seen Fig. 1, and acidified milk base material formulation and cost, probio cow's milk formula for a product and cost see Table 1, table 2, and the examination and test of products the results are shown in Table 3.
Table 1, L.casei 01 acidified milk base material formulation and cost (in 1 ton)
Table 2, L.casei 01 probio cow's milk formula for a product and cost (in 1 ton)
Table 3, L.casei 01 probio cow's milk product testing result
As can be seen from Table 3, good, the Lactobacillus casei bacterium of product structural state is counted stable content within 30 day shelf-life, and the Lactobacillus casei bacterium is counted content and is about 1 * 10
8The probio cow's milk product cost of CFU/g is 3524 yuan/tons, and the leavening cost only is 29 yuan/tons, and the cost of supplementary product of increase is 20 yuan/tons.But as use business-like Lactobacillus casei 01 bacterium powder (400 yuan/25g, L.casei content 2 * 10
11CFU/g) making finished product Lactobacillus casei bacterium count content is 1 * 10
8CFU/g then 1 ton of probio cow's milk need add Lactobacillus casei 01 bacterium powder 500 grams, and the leavening cost is 8000 yuan/tons, and probio cow's milk finished product ton cost is 11500 yuan/tons.
Embodiment 2
(1) preparation composition A:
Probiotics fermention: with skimmed milk powder and the mixing of purifying waste water, be mixed with the recovery skimmed milk by table 4 prescription, mix with HFCS F42 again, through 97 ℃, 120min sterilization, access L.casei LC2W bacterial classification 2.5 grams after being cooled to 37 ℃, heat-preservation fermentation makes the acidified milk base-material to 160 ° of T of titratable acidity;
Nutrition fortifier adds: the acidified milk base-material mixed with 1 kilogram of food-grade calcium carbonate after the sterilization, and the composition A that stirs to get;
(2) preparation composition B:
897.5 kilogram of raw cow's milk are mixed with 1.5 kilograms of natrium citricums, behind homogeneous under 65 ℃, 20MPa, under 75 ℃, carry out pasteurize 15s, be cooled to 5 ℃, get composition B;
(3) mix:
The composition B mix and blend that the composition A that step (1) is made and step (2) make namely gets probio cow's milk to mixing;
(4) product can and refrigeration:
To packing container, and change rapidly the can of probio cow's milk over to 5 ℃ of freezers, refrigeration.
Acidified milk base material formulation and cost, probio cow's milk formula for a product and cost see Table 4, table 5, and the examination and test of products the results are shown in Table 6.
Table 4, L.casei LC2W acidified milk base material formulation and cost (in 1 ton)
Table 5, L.casei LC2W probio cow's milk formula for a product and cost (in 1 ton)
Table 6, L.casei LC2W probio cow's milk product testing result
Can find out that from table 4,5,6 good, the Lactobacillus casei bacterium of product structural state is counted stable content within 30 day shelf-life, it is 5.0 * 10 that the Lactobacillus casei bacterium is counted content
8Only 3644 yuan/tons of the probio cow's milk finished product ton costs of CFU/g, the leavening cost only is 40 yuan/tons.But as use Lactobacillus casei LC2W bacterium powder (400 yuan/25g, L.casei content 3 * 10
11CFU/g) making finished product Lactobacillus casei bacterium count content is 5 * 10
8CFU/g, then 1 ton of probio cow's milk need add Lactobacillus casei LC2W bacterium powder 1666.7 grams, and the leavening cost is 26667 yuan/tons.
Embodiment 3
(1) preparation composition A:
Probiotics fermention: the qualified raw milk of 120 kilograms of antibiotics leftover detections behind homogeneous under 65 ℃, 20MPa, at 95 ℃ of lower sterilization 10min, be cooled to 39 ℃ after access lactobacillus acidophilus NCFM leavening 6 grams, heat-preservation fermentation is to 95 ° of T of titratable acidity;
Nutrition fortifier adds: the acidified milk base-material mixed with 0.5 kilogram of food-grade calcium carbonate after the sterilization, and the composition A that stirs to get;
(2) preparation composition B:
874.4 kilogram of raw cow's milk, 0.5 kilogram of sodium phosphate trimer, 3 kilograms of microcrystalline celluloses, 0.5 kilogram of glycerin monostearate, 0.1 kilogram of Aspartame and 1 kilogram of HBS749 milk flavour are mixed, be warming up to 60 ℃ of circulation stirring dissolving thickeners, emulsifying agent, behind homogeneous under 65 ℃, 20MPa, under 75 ℃, carry out pasteurize 15s, be cooled to 5 ℃, get composition B;
(3) mix:
The composition B mix and blend that the composition A that step (1) is made and step (2) make namely gets probio cow's milk to mixing;
(4) product can and refrigeration:
To packing container, and change rapidly the can of probio cow's milk over to 5 ℃ of freezers, refrigeration.
Acidified milk base material formulation and cost, probio cow's milk formula for a product and cost see Table 7, table 8, and the examination and test of products the results are shown in Table 8.
Table 7, NCFM yogurt base material formulation and cost (in 1 ton)
Table 8, NCFM probio cow's milk formula for a product and cost (in 1 ton)
Table 9, probio cow's milk examination and test of products result
Can find out that from table 7,8,9 interior product structural state of shelf-life is good, probiotics bacterial is counted stable content, lactobacillus acidophilus NCFM content is 9.5 * 10
7The probio cow's milk finished product ton cost of CFU/g is 3916 yuan/tons, and the leavening cost is 36 yuan/tons.As to use business-like lactobacillus acidophilus NCFM bacterium powder to make the finished product probiotics bacterial count content be 9.5 * 10
7CFU/g, then 1 ton of probio cow's milk need add NCFM bacterium powder 475 grams, and the leavening cost is 2850 yuan/tons.
Embodiment 4
(1) preparation composition A:
Probiotics fermention: the qualified partially skimmed raw milk of 200 kilograms of antibiotics leftover detections behind homogeneous under 65 ℃, 20MPa, at 95 ℃ of lower sterilization 5min, be cooled to 42 ℃ after access CH-1 leavening 6 grams, heat-preservation fermentation is to 78 ° of T of titratable acidity;
Nutrition fortifier adds: the acidified milk base-material is mixed with the food-grade calcium carbonate emulsion that contains 1.0 kilograms in calcium carbonate after the sterilization, and stir;
(2) preparation composition B:
778.7 kilograms of partially skimmed raw milks are mixed, stir with 15 kilograms of white granulated sugars, 1.5 kilograms of natrium citricums, 2 kilograms of sucrose esters, 0.3 kilogram of carragheen, 1.2 kilograms of sodium alginates and 0.3 kilogram of APG-18 milk flavour, be warming up to 60 ℃ of circulation stirring dissolving thickeners, emulsifying agent, behind homogeneous under 65 ℃, 20MPa, under 75 ℃, carry out pasteurize 15s, be cooled to 5 ℃, get composition B;
(3) mix:
The composition B mix and blend that the composition A that step (1) is made and step (2) make namely gets probio cow's milk to mixing;
(4) product can and refrigeration:
To packing container, and change rapidly the can of probio cow's milk over to 5 ℃ of freezers, refrigeration.
Acidified milk base material formulation and cost, probio cow's milk formula for a product and cost see Table 10, table 11, and the examination and test of products the results are shown in Table 12.
Table 10, CH-1 yogurt base material formulation and cost (in 1 ton)
Table 11, CH-1 probio cow's milk formula for a product and cost (in 1 ton)
Table 12, probio cow's milk examination and test of products result
Can find out that from table 10,11,12 interior product structural state of shelf-life is good, probiotics bacterial is counted stable content, probio (containing streptococcus thermophilus and lactobacillus bulgaricus) content is 2.4 * 10
8The probio cow's milk finished product ton cost of CFU/g is 3616 yuan/tons, and the leavening cost is 24 yuan/tons.As to use business-like CH-1 bacterium powder to make the finished product probiotics bacterial count content be 2.4 * 10
8CFU/g then 1 ton of probio cow's milk need add CH-1 bacterium powder 1200 grams, and the leavening cost is 4800 yuan/tons.
Embodiment 5
(1) preparation composition A:
Probiotics fermention: the qualified raw milk of 250 kilograms of antibiotics leftover detections behind homogeneous under 65 ℃, 20MPa, at 95 ℃ of lower sterilization 5min, be cooled to 42 ℃ after 0.01 kilogram of access CH-1 leavening, heat-preservation fermentation is to 80 ° of T of titratable acidity;
Nutrition fortifier adds: the acidified milk base-material mixed with food-grade calcium carbonate after 2 kilograms of sterilizations, and the composition A that stirs to get;
(2) preparation composition B:
745 kilogram of raw cow's milk are mixed, stir with 3 kilograms of natrium citricums, behind homogeneous under 65 ℃, 20MPa, under 65 ℃, carry out pasteurize 15s, be cooled to 5 ℃;
(3) mix:
The composition B mix and blend that the composition A that step (1) is made and step (2) make namely gets probio cow's milk to mixing;
(4) product can and refrigeration:
To packing container, and change rapidly the can of probio cow's milk over to 5 ℃ of freezers, refrigeration.
Acidified milk base material formulation and cost, probio cow's milk formula for a product and cost see Table 13, table 14, and the examination and test of products the results are shown in Table 15.
Table 13, CH-1 yogurt base material formulation and cost (in 1 ton)
Table 14, CH-1 probio cow's milk formula for a product and cost (in 1 ton)
Table 15, probio cow's milk examination and test of products result
Can find out that from table 13,14,15 interior product structural state of shelf-life is good, probiotics bacterial is counted stable content, probio (containing streptococcus thermophilus and lactobacillus bulgaricus) content is 2.4 * 10
8The probio cow's milk finished product ton cost of CFU/g is 3573 yuan/tons, and the leavening cost is 24 yuan/tons.As to use business-like CH-1 bacterium powder to make the finished product probiotics bacterial count content be 2.4 * 10
8CFU/g then 1 ton of probio cow's milk need add CH-1 bacterium powder 1200 grams, and the leavening cost is 4800 yuan/tons.
The comparative example 1
Acidified milk base-material described in 250 kilograms of embodiment 5 is mixed, stirs with 750 kilograms of cow's milk, visible obviously protein fine particle precipitation in the mixture, mixture visible product through about heating water bath to 65 ℃ condenses, layering, there is obvious whey to separate out phenomenon, the pH value of measuring this system is 5.68, because the isoelectric point of part cow's milk protein is about 5.6, albuminous degeneration easily occurs, so do not add nutrition fortifier and acidity regulator, directly acidified milk added to probio cow's milk structural state in the cow's milk is poor, coarse mouthfeel, can't drink.The probio cow's milk that the present invention makes has solved this technical problem, the product structural state is good, system to thermally-stabilised, taste flavor is good.
Claims (10)
1. method for preparing probio cow's milk, it may further comprise the steps:
1. acidified milk base-material and nutrition fortifier are mixed to get composition A; Cow's milk is mixed with acidity regulator, through homogeneous, sterilization, cooling, get composition B; Described nutrition fortifier is calcium carbonate and/or potash; Described acidity regulator is natrium citricum and/or sodium phosphate trimer;
2. described composition A is mixed with described composition B, stir, namely get described probio cow's milk.
2. preparation method as claimed in claim 1, it is characterized in that, described acidified milk base-material is made by following method: the probiotics leaven that will account for described acidified milk base-material 0.02～0.05wt ‰ mixes with pretreated cow's milk, and 37～42 ℃ of bottom fermentation to 70～250 ° T acidity get final product; Described probiotics leaven is one or more in Lactobacillus casei, Lactobacillus plantarum, Bifidobacterium, lactobacillus acidophilus, lactobacillus delbruockii subspecies bulgaricus and the streptococcus thermophilus; Preferably, the probio content in the described probiotics leaven is 2.0 * 10
11～3.0 * 10
11CFU/g.
3. preparation method as claimed in claim 1 or 2 is characterized in that, pretreated cow's milk is any in raw milk, skimmed milk and the reconstituted milk in the cow's milk described in the composition B or the described acidified milk base-material; Preferably, described reconstituted milk is the reconstituted milk of whole-fat milk powder; The preferred pasteurize of described sterilization or super pasteurize.
4. preparation method as claimed in claim 1, it is characterized in that the consumption of described acidified milk base-material is 6～25%, the consumption of described cow's milk is 74.5～93.8%, the consumption of described nutrition fortifier is 0.05～0.2%, and the consumption of described acidity regulator is 0.05～0.3%; Described percentage is the mass percent with respect to composition A and composition B gross mass.
5. preparation method as claimed in claim 2 is characterized in that, with described pretreated cow's milk and other auxiliary material hybrid concurrency ferment except nutrition fortifier and acidity regulator; Described other Optimization of Adjuvants are one or more in thickener, emulsifying agent, flavoring essence and the sweetener.
6. preparation method as claimed in claim 2 is characterized in that, described preliminary treatment refers to homogeneous, sterilization and process for cooling; The temperature of described homogeneous is preferably 60～70 ℃, and the pressure of described homogeneous is preferably 18～22MPa; The temperature of described sterilization is preferably 90～97 ℃, and the time of described sterilization is preferably 5～120min.
7. preparation method as claimed in claim 1 is characterized in that, contains other auxiliary materials except nutrition fortifier and acidity regulator among the described composition B; Described other Optimization of Adjuvants are one or more in thickener, emulsifying agent, flavoring essence and the sweetener.
8. such as claim 5 or 7 described preparation methods, it is characterized in that the consumption of described thickener is 0.1～0.3%, the consumption of described emulsifying agent is 0.05～0.2%, the consumption of described flavoring essence is 0.03～1.0%, and the consumption of described sweetener is 0.01～1.5%; Described percentage is the mass percent with respect to composition A and composition B gross mass.
9. preparation method as claimed in claim 7 is characterized in that, described thickener is one or more in carragheen, xanthans, sodium alginate, sodium carboxymethylcellulose and the microcrystalline cellulose; Described emulsifying agent is glycerin monostearate and/or sucrose ester; Described sweetener is one or more in white granulated sugar, beet sugar, maltose, glucose, fructose, lactose, HFCS, glycitols sweetener, Sucralose, acesulfame potassium and the Aspartame.
10. one kind by the prepared probio cow's milk of each preparation method of claim 1～9, and preferably, described probio milk acidity is 18～30 ° of T, and the pH value is 6.1～6.8.
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