CN103004982A - Production process of collagen yoghourt - Google Patents
Production process of collagen yoghourt Download PDFInfo
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- CN103004982A CN103004982A CN2011102879927A CN201110287992A CN103004982A CN 103004982 A CN103004982 A CN 103004982A CN 2011102879927 A CN2011102879927 A CN 2011102879927A CN 201110287992 A CN201110287992 A CN 201110287992A CN 103004982 A CN103004982 A CN 103004982A
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Abstract
The invention relates to collagen yoghourt and a production process thereof. The collagen yoghourt is formed by taking fresh cow milk and collagen as main raw materials and cane sugar as an auxiliary material and then fermenting the materials together. According to the invention, the beautifying and health care effects of the yoghourt are enhanced by sufficiently utilizing favorable solubleness and emulsion stability of collagen of deep-sea cod under an acidic condition as well as strong nutrition complementation and functional coordination roles of the collagen of the deep-sea cod with the yoghourt. Meanwhile, the dry matter content of the yoghourt is increased by adopting a scientific and reasonable process and concentrating raw milk instead of a method for improving the yoghourt stability by adding a stabilizing agent in the conventional yoghourt production, and the excellent qualities of fine and smooth tissues as well as mellow and strong aroma of the yoghourt are furthest achieved. The collagen yoghourt is high-quality functional yoghourt with higher beautifying and health care effects.
Description
Technical field
The present invention relates to the Yoghourt Production field, be specifically related to a kind of collagen Yoghourt Production technique.
Background technology
At present, the research and development of functional yoghourt become the focus of dairy products exploitation, the application of collagen in dairy products also occurs, but, general all is to add the collagen that extracts from the animal's leather such as pig, ox, sheep and bone, it is larger that its growing environment is affected by outside contamination, and quality and security can not be guaranteed.And, in the Yoghourt Production process, often all be to improve dry matter content by interpolation milk powder and stabilizing agent in raw milk at present, the easy entrained air of these methods, it is unstable to cause sour milk to organize, even produces the defective on particle and the local flavor.Therefore health and beauty effect, security performance are good, the needs of high-quality sour milk to having can not to satisfy people.
Summary of the invention
The purpose of this invention is to provide a kind of collagen and fresh milk of extracting in the skin deep-sea cod of utilizing and be main material production collagen sour milk.
To achieve these goals, technical scheme of the present invention is as follows: a kind of collagen Yoghourt Production technique, it is characterized in that this technique may further comprise the steps: A, in raw material milk, add the white granulated sugar account for the deep-sea cod collagen of milk wt 0.8～1.2% and to account for milk wt 6.5～7%, mix; B, with the preheating of mixed material temperature to 68-72 ℃, through the high pressure homogenizer homogeneous; C, the material that obtains behind the homogeneous is carried out sterilization, Vacuum Concentration obtains concentrated breast; D, add ferment agent for sour milk in concentrated Ruzhong, after stirring, standing for fermentation under the condition of 40～44 ℃ of fermentation temperatures.Step B comprises two sections homogeneous, and wherein one section is 18MPa, and two sections is 5MPa.Among the step C, carry out sterilization through the material behind the homogeneous, sterilization conditions is controlled at 90-95 ℃, 4-6min; Material after the sterilization pumps into vacuum concentration equipment, and being concentrated into solid content is 20-22%, and concentrated breast is got to fermentation tank.Among the step D, direct putting type ferment agent for sour milk is added fermentation tank stir, then standing for fermentation under the condition of 40～44 ℃ of fermentation temperatures.This technique also comprises step e, reaches 70 ° of T when fermenting to curdled milk acidity, then cools off, be cooled to 25 ℃ after, slowly stir 1-3min; The further rear can of cooling of F, curdled milk, the material that can is good refrigerates the 12-24h after-ripening under 2-7 ℃ condition, be finished product.Wherein the deep-sea cod collagen extracts from deep-sea cod, the deep-sea cod collagen that adopts the enzyme decoloration deodorization technology of going out to produce, its protein content 〉=95%, mean molecule quantity 1500D, hydroxyproline 〉=6%, proline 〉=8%, glycine 〉=20%.The preparation method of this deep-sea cod collagen specifically sees the patent application that sea, Qingdao strong hall bio tech ltd was submitted on September 7th, 2010, and application number is 2010102823541, and name is called a kind of Isin glue collagen preparation method.
The present invention is take fresh milk and deep-sea cod collagen as primary raw material, is aided with the sucrose fermentation and forms.The present invention takes full advantage of deep-sea cod collagen good dissolubility and emulsion stability and have very strong nutrition complement and orthofunction effect with sour milk under acid condition, has strengthened the beauty treatment health care efficacy of sour milk.Adopt simultaneously scientific and reasonable technique, improve the dry matter content of sour milk by concentrated raw milk, replaced and added the method that stabilizing agent improves sour milk stability in the common Yoghourt Production, it is fine and smooth, smooth farthest to form the sour milk tissue, and local flavor is dense, the one's best quality of sweet-smelling.The collagen sour milk is a kind of high-quality functional yoghourt that higher beauty and health care is worth that has.And the present invention adopts the technique of concentrated raw milk to improve the dry matter content of sour milk, and then improves the stability of sour milk, has replaced the method that improves sour milk stability during traditional yogurt is produced by adding stabilizing agent.
The specific embodiment
The production technology of collagen sour milk of the present invention is as follows.
One, technological process
A kind of collagen Yoghourt Production technique is characterized in that this technique may further comprise the steps: A, add the white granulated sugar account for the deep-sea cod collagen of milk wt 0.8～1.2% and to account for milk wt 6.5～7% in raw material milk, mix; B, with the preheating of mixed material temperature to 68-72 ℃, through the high pressure homogenizer homogeneous; Material behind C, the process homogeneous carries out sterilization, and sterilization conditions is controlled at 90-95 ℃, 4-6min; Material after D, the sterilization pumps into vacuum concentration equipment, and being concentrated into solid content is 20-22%, and concentrated breast is got to fermentation tank; E, direct putting type ferment agent for sour milk is added fermentation tank stir, then standing for fermentation under the condition of 40～44 ℃ of fermentation temperatures; F, when curdled milk acidity reaches 70 ° of T, then cool off, be cooled to 25 ℃ after, slowly stir 1-3min; The further rear can of cooling of G, curdled milk, the material that can is good refrigerates the 12-24h after-ripening under 2-7 ℃ condition, be finished product.
Two, supplementary material
1, collagen: deep-sea cod collagen.Protein content 〉=95%, mean molecule quantity 1500D, hydroxyproline 〉=6%, proline 〉=8%, glycine 〉=20%
2, fresh milk: meet GB 19301-2010 regulation
3, sucrose: meet GB 317-1998 regulation
4, leavening: CHR HANSEN Ke Hansen (YF-L811)
Three, technological operation main points
1, raw milk is checked and accepted
Test stone according to raw milk and other raw materials detects supplementary material, meets corresponding standard.
2, the preliminary treatment of raw milk
The raw milk that is up to the standards is measured, purifies, cooled off and preserves.
3, batching
Raw material milk through the heat exchanger preheating, is squeezed into mixing tank, add the collagen that accounts for milk wt 1% and the white granulated sugar that accounts for milk wt 6.5～7%, mix.
4, the pre-thermally homogenising of material
The compound that adds collagen and sucrose is squeezed into heat exchanger by milk pump and is preheated to 70 ℃, carries out homogeneous by high pressure homogenizer, and one section of homogenization pressure is 18MPa, and homogenizing time is 7-8s, and two sections is 5MPa, and homogenizing time is 7-8s.
The homogenizer principle: take high pressure reciprocating pump as transmission of power and material conveying mechanism, with mass transport to operating valve (one-level homogenizing valve and secondary Emulsified valve) part.Want material handling by in the process of operating valve, under high pressure produce strong shearing, bump and cavitation, thereby make liquid or the solid particle take liquid as carrier obtain the ultra micro refinement.
The effect of homogeneous: 1) make the composition of the liquid charging stock uniformity that becomes, can also come by homogeneous the physical and chemical performance of feed change, make product more meet technological requirement, improve the quality of products.2) make that the fat globule diameter is reduced to below the 2 μ m in the cow's milk, thereby greatly delay the fat globule come-up, keep fat globule and water to lump together, reach homogenizing effect.
General homogeneous is just to making collagen fully mix and the refinement fat globule with milk, for the sour milk mouthfeel after fermenting can be better, and the step of carrying out.Two sections finished yogurt prods of all verifying, mouthfeel can be fine, finer and smoother.Mainly be to the further pulverizing of the molecule of milk and sour milk, be more conducive to fermented yoghourt.
5, the sterilization of material
Squeeze into sterilizer through the material behind the homogeneous and carry out sterilization, sterilization conditions is controlled at 90-95 ℃, 5min.
6, the Vacuum Concentration of material
Material after the sterilization pumps into concentrator, and is concentrated, detects when obtaining solid content and being 20-22%, will concentrate breast and get to fermentation tank.
7, fermentation
Under aseptic condition, direct putting type ferment agent for sour milk is added fermentation tank, start agitator and stir 2min, standing for fermentation under the condition of 42 ℃ of fermentation temperatures.
8, cooling and stirring
When curdled milk acidity reaches 70 ° of T, then cool off, be cooled to 25 ℃ after, start to stir and slowly stir 1-3min.
9, can
Curdled milk is further cooled off through cooler by screw pump, squeezes into the material balance groove and carries out can.
10, refrigeration after-ripening
The material that can is good refrigerates 12-24h under 2-7 ℃ condition, be finished product.
Four, the physical and chemical index of collagen sour milk
Fat 〉=3.5% protein 〉=4.0% carbohydrate 〉=11.0% acidity 〉=70.0 ° T lactic acid bacteria number 1 * 10
6CFU/g
The specific embodiment
Embodiment 1
Raw milk is carried out an acceptance inspection (namely to cow's milk carry out alcohol testing, acidity detect, than re-detection, fat content detect, melamine detects), meet corresponding standard, the raw milk that is up to the standards is filtered, purify cooling and storage.Raw milk through the heat exchanger preheating, is squeezed in the mixing tank, added the collagen that accounts for milk wt 1% and account for milk wt 6.5% white granulated sugar, mix.The mixed liquor of adding collagen and white granulated sugar is squeezed into plate type heat exchanger by milk pump and is preheated to 70 ℃, carry out homogeneous by high pressure homogenizer, one section of homogenization pressure is 18MPa, two sections are carried out sterilization for 5MPa. squeezes into through the material behind the homogeneous in the sterilizer, sterilization conditions is controlled at 95 ℃, 5min. the material after the sterilization pumps into vacuum concentration pot, being concentrated to solid content is 22%, will concentrate breast and get in the Yoghourt fermentation tank.Under aseptic condition, CHRHANSEN Ke Hansen (YF-L811) direct putting type ferment agent for sour milk is added fermentation tank, start agitator and stir 2min, standing for fermentation under the condition of 42 ℃ of fermentation temperatures.When curdled milk acidity reaches 70 ° of T, cool off, start after being cooled to 25 ℃ and stir valve and slowly stir 3min.Curdled milk is further cooled off through chimney cooler by screw pump, squeezes into the material balance groove and carries out can.The material that can is good refrigerates the 12-24h after-ripening under 2-7 ℃ condition, be to produce good finished yogurt prod.The all devices that the present invention uses is prior art, and according to this embodiment, all devices that the present invention uses provides by the auspicious limit company that sends out in Shanghai.
Adopt GB 19302-2010 GB5413.5-2010GB 5413.21-2010 standard to detect, the result is as follows:
Remarks: the time of examining report is on August 8th, 2011
Embodiment 2
Raw milk is carried out an acceptance inspection (namely to cow's milk carry out alcohol testing, acidity detect, than re-detection, fat content detect, melamine detects), meet corresponding standard, the raw milk that is up to the standards is filtered, purify cooling and storage.Raw milk through the heat exchanger preheating, is squeezed in the mixing tank, added the collagen that accounts for milk wt 1% and account for milk wt 7% white granulated sugar, mix.The mixed liquor of adding collagen and white granulated sugar is squeezed into plate type heat exchanger by milk pump and is preheated to 70 ℃, carry out homogeneous by high pressure homogenizer, one section of homogenization pressure is 18MPa, squeeze into disinfection tank for the material behind the 5MPa. process homogeneous for two sections and carry out sterilization, sterilization conditions is controlled at 90 ℃, 5min. the material after the sterilization pumps into vacuum concentration pot, being concentrated to solid content is 20%, will concentrate breast and get in the Yoghourt fermentation tank.Under aseptic condition, CHR HANSEN Ke Hansen (YF-L811) direct putting type ferment agent for sour milk is added fermentation tank, start agitator and stir 2min, standing for fermentation under the condition of 42 ℃ of fermentation temperatures.When curdled milk acidity reaches 70 ° of T, cool off, start after being cooled to 25 ℃ and stir valve and slowly stir 1min.Curdled milk is further cooled off through chimney cooler by screw pump, squeezes into the material balance groove and carries out can.The material that can is good refrigerates the 12-24h after-ripening under 2-7 ℃ condition, be to produce good finished yogurt prod.
Adopt GB 19302-2010 GB5413.5-2010 GB 5413.21-2010 standard to detect, the result is as follows:
Remarks: the time of examining report is on August 8th, 2011.
Claims (6)
1. collagen Yoghourt Production technique is characterized in that this technique may further comprise the steps: A, add the white granulated sugar that accounts for the deep-sea cod collagen of milk wt 0.8～1.2% and account for milk wt 6.5～7% in raw material milk, mix; B, with the preheating of mixed material temperature to 68-72 ℃, through the high pressure homogenizer homogeneous; C, the material that obtains behind the homogeneous is carried out sterilization, Vacuum Concentration obtains concentrated breast; D, add ferment agent for sour milk in concentrated Ruzhong, after stirring, standing for fermentation under the condition of 40 ~ 44 ℃ of fermentation temperatures.
2. production technology as claimed in claim 1 is characterized in that step B comprises two sections homogeneous, and wherein one section of homogenization pressure is 18MPa, and homogenizing time is 7-8s, and two sections of homogenization pressures are 5 MPa, and homogenizing time is 7-8s.
3. production technology as claimed in claim 2 is characterized in that among the step C, carries out sterilization through the material behind the homogeneous, and sterilization conditions is controlled at 90-95 ℃, 4-6min; Material after the sterilization pumps into vacuum concentration equipment, and being concentrated into solid content is 20-22%, and concentrated breast is got to fermentation tank.
4. production technology as claimed in claim 3 is characterized in that direct putting type ferment agent for sour milk being added fermentation tank stirring among the step D, then standing for fermentation under the condition of 40 ~ 44 ℃ of fermentation temperatures.
5. production technology as claimed in claim 4 is characterized in that the method also comprises step e, reaches 70 when fermenting to curdled milk acidity
0Then T cools off, be cooled to 25 ℃ after, slowly stir 1-3min; Further can after the cooling of F, curdled milk, the good material of can is at 2-7
ORefrigeration 12-24h after-ripening is finished product under the condition of C.
6. method according to claim 1 is characterized in that, described deep-sea cod collagen derives from and extracts in the deep-sea cod, the deep-sea cod collagen that adopts the enzyme decoloration deodorization technology of going out to produce.
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Cited By (6)
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| CN104472701A (en) * | 2014-10-23 | 2015-04-01 | 繁昌县奥科包装有限公司 | Nutritive yogurt relaxing muscles and tendons, dredging collaterals, strengthening stomach and protecting teeth and preparing method thereof |
| CN106343014A (en) * | 2016-09-08 | 2017-01-25 | 上海海魏实业有限公司 | Probiotics-and-collagen-containing yogurt |
| CN108576224A (en) * | 2018-05-09 | 2018-09-28 | 长沙小如信息科技有限公司 | A kind of health care yoghourt zymotechnique |
| CN110419578A (en) * | 2019-09-11 | 2019-11-08 | 廊坊师范学院 | A kind of preparation method of collagen acidified milk |
| CN110692715A (en) * | 2019-10-24 | 2020-01-17 | 广州风行乳业股份有限公司 | High-protein yoghourt and preparation method thereof |
| CN112314705A (en) * | 2020-10-27 | 2021-02-05 | 苏州闻达食品配料有限公司 | Stirring type low-fat milk containing bovine collagen and processing method thereof |
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| CN104472701A (en) * | 2014-10-23 | 2015-04-01 | 繁昌县奥科包装有限公司 | Nutritive yogurt relaxing muscles and tendons, dredging collaterals, strengthening stomach and protecting teeth and preparing method thereof |
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| CN110419578A (en) * | 2019-09-11 | 2019-11-08 | 廊坊师范学院 | A kind of preparation method of collagen acidified milk |
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| CN112314705A (en) * | 2020-10-27 | 2021-02-05 | 苏州闻达食品配料有限公司 | Stirring type low-fat milk containing bovine collagen and processing method thereof |
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| CN103004982B (en) | 2016-08-24 |
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Inventor after: Wu Jianxin Inventor after: Xiang Chaochao Inventor after: Liu Chengyu Inventor after: Wu Xuening Inventor after: Liu Lina Inventor after: Gao Zhili Inventor after: Su Donghai Inventor after: Zheng Yuansheng Inventor after: Liu Xinfeng Inventor after: Zhang Chonghai Inventor before: Wu Jianxin Inventor before: Liu Chengyu Inventor before: Wu Xuening Inventor before: Liu Lina Inventor before: Gao Zhili Inventor before: Su Donghai Inventor before: Zheng Yuansheng Inventor before: Liu Xinfeng |
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Effective date of registration: 20171221 Address after: 266500 Zhai Shan Road, Huangdao District, Qingdao, Shandong Province, No. 899 Patentee after: Qingdao Hai Jian Tang Biological Technology Co., Ltd. Address before: No. 1377 Shanghai Hangzhou highway, Shanghai, Fengxian District, Shanghai Patentee before: Shanghai Haijiantang Group Co., Ltd. |
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Effective date of registration: 20181219 Address after: 266400 No. 3316 Sansha Road, Huangdao District, Qingdao City, Shandong Province Patentee after: Qingdao Kehai Jiantang Biology Co., Ltd. Address before: 266500 Zhaizishan Road 899, Huangdao District, Qingdao City, Shandong Province Patentee before: Qingdao Hai Jian Tang Biological Technology Co., Ltd. |