CN103004982B - A kind of collagen Yoghourt Production technique - Google Patents
A kind of collagen Yoghourt Production technique Download PDFInfo
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- CN103004982B CN103004982B CN201110287992.7A CN201110287992A CN103004982B CN 103004982 B CN103004982 B CN 103004982B CN 201110287992 A CN201110287992 A CN 201110287992A CN 103004982 B CN103004982 B CN 103004982B
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Abstract
The present invention relates to a kind of collagen Yoghourt and production technology thereof, these goods are with fresh milk and collagen as primary raw material, are aided with sucrose fermentation and form.The present invention makes full use of the best dissolubility of deep-sea cod collagen and emulsion stability and has the strongest nutrition complement and orthofunction effect with Yoghourt, enhances the beauty treatment health care efficacy of Yoghourt.Use scientific and reasonable technique simultaneously, the dry matter content of Yoghourt is improved by enrichment materials breast, instead of and add the method that stabilizer improves sour milk stability in usual Yoghourt Production, farthest form Yoghourt tissue fine and smooth, smooth, local flavor is dense, the one's best quality of sweet-smelling.Collagen Yoghourt is a kind of high-quality functional yoghourt with higher beauty and health care value.
Description
Technical field
The present invention relates to 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, collagen answering in dairy products
With having occurred, but, it being typically all and add the collagen extracted from the animal's leathers such as pig, ox, sheep and bone, it is raw
Long environment is affected relatively big by outside contamination, and quality and security can not be guaranteed.And, during current Yoghourt Production, often
Being all to improve dry matter content by interpolation milk powder and stabilizer in raw milk, these methods are easily mixed into air, cause
Yoghourt tissue is unstable, even produces the defect on particle and local flavor.Therefore can not meet people to have health and beauty effect,
Security performance is good, the needs of high-quality Yoghourt.
Summary of the invention
It is an object of the invention to provide a kind of collagen utilizing extraction in skin deep-sea cod and fresh milk is main
Raw material produces collagen Yoghourt.
To achieve these goals, technical scheme is as follows: a kind of collagen Yoghourt Production technique, its feature
Be that this technique comprises the following steps: A, in starting milk add account for milk wt 0.8～the deep-sea cod collagen egg of 1.2%
White and account for milk wt 6.5～the white granulated sugar of 7%, mix；B, by preheating of mixed material temperature to 68-72 DEG C, equal through high pressure
Matter machine homogeneous；C, the material obtained after homogeneous is sterilized, is concentrated in vacuo, obtain concentrating breast；D, concentrate Ruzhong add acid
Milk leavening, after stirring, standing for fermentation under conditions of fermentation temperature 40～44 DEG C.Step B includes two sections of homogeneous, wherein
One section is 18MPa, and two sections is 5MPa.In step C, the material after homogeneous is sterilized, and sterilization conditions controls at 90-95
DEG C, 4-6min；Material after sterilization pumps into vacuum concentration equipment, and being concentrated into solid content is 20-22%, and concentration breast is got to and sent out
Ferment tank.In step D, direct putting type ferment agent for sour milk is added fermentation tank and stirs, then at fermentation temperature 40～the bar of 44 DEG C
Standing for fermentation under part.This technique also includes step E, reaches 70 ° of T when fermenting to curdled milk acidity, then cools down, is cooled to 25
After DEG C, it is slowly stirred 1-3min；F, curdled milk are filling after cooling down further, and canned material refrigerates 12-under conditions of 2-7 DEG C
24h after-ripening, is finished product.Wherein deep-sea cod collagen extracts from deep-sea cod, uses enzyme decoloration deodorization skill of going out
The deep-sea cod collagen that art produces, its protein content >=95%, mean molecule quantity 1500D, hydroxyproline >=6%, dried meat
Propylhomoserin >=8%, glycine >=20%.The preparation method of this deep-sea cod collagen is specifically shown in sea, Qingdao and is good for hall biotechnology and has
The patent application that limit company submitted on September 7th, 2010, Application No. 2010102823541, entitled a kind of Isin glue collagen
Preparation method.
The present invention is with fresh milk and deep-sea cod collagen as primary raw material, is aided with sucrose fermentation and forms.This
Bright make full use of the best dissolubility of deep-sea cod collagen and emulsion stability and have with Yoghourt
The strongest nutrition complement and orthofunction effect, enhance the beauty treatment health care efficacy of Yoghourt.Use scientific and reasonable technique simultaneously,
Improved the dry matter content of Yoghourt by enrichment materials breast, instead of interpolation stabilizer raising Yoghourt in usual Yoghourt Production steady
Method qualitatively, farthest forms Yoghourt tissue fine and smooth, smooth, and local flavor is dense, the one's best quality of sweet-smelling.Collagen acid
Milk is a kind of high-quality functional yoghourt with higher beauty and health care value.And the present invention uses the technique of enrichment materials breast
Improve the dry matter content of Yoghourt, and then the stability of raising Yoghourt, instead of during traditional yogurt produces by adding stabilizer
The method improving sour milk stability.
Detailed description of the invention
The production technology of the collagen Yoghourt of the present invention is as follows.
One, technological process
A kind of collagen Yoghourt Production technique, it is characterised in that this technique comprises the following steps: A, add in raw material milk
Entering to account for milk wt 0.8～the deep-sea cod collagen of 1.2% and account for milk wt 6.5～the white granulated sugar of 7%, mixing is all
Even；B, by preheating of mixed material temperature to 68-72 DEG C, through high pressure homogenizer homogeneous；C, material after homogeneous are sterilized, and kill
Bacterium condition controls at 90-95 DEG C, 4-6min；Material after D, sterilization pumps into vacuum concentration equipment, and being concentrated into solid content is
20-22%, concentrates breast and gets to fermentation tank；E, direct putting type ferment agent for sour milk is added fermentation tank stir, then in fermentation temperature
Standing for fermentation under conditions of spending 40～44 DEG C；F, when curdled milk acidity reaches 70 ° of T, then cool down, after being cooled to 25 DEG C, slow
Slowly 1-3min is stirred；G, curdled milk are filling after cooling down further, after canned material refrigerates 12-24h under conditions of 2-7 DEG C
Ripe, it is 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 section's Hansen (YF-L811)
Three, technological operation main points
1, raw milk is checked and accepted
According to the test stone of raw milk and other raw materials, supplementary material is detected, meet corresponding standard.
2, the pretreatment of raw milk
Measure checking qualified raw milk, purify, cool down and preserve.
3, dispensing
Raw material milk is preheated through heat exchanger, squeezes into mixing tank, add and account for the collagen of milk wt 1% and account for milk
Weight 6.5～the white granulated sugar of 7%, be uniformly mixed.
4, the pre-thermally homogenising of material
The compound of addition collagen and sucrose is squeezed into heat exchanger by milk pump and is preheated to 70 DEG C, by high-pressure homogeneous
Machine carries out homogeneous, and homogenization pressure one section is 18MPa, and homogenizing time is 7-8s, and two sections is 5MPa, and homogenizing time is 7-8s.
Homogenizer principle: with high pressure reciprocating pump for power transmission and material conveying mechanism, material is delivered to operating valve (
Level homogenizing valve and two grades of Emulsified valves) part.Material to be processed, during by operating valve, under high pressure produces strong cutting
Cut, clash into and cavitation, so that liquid or the solid particle with liquid as carrier obtain micronization.
The effect of homogeneous: 1) make the composition of liquid charging stock become uniformity, it is also possible to carry out feed change by homogeneous
Physical and chemical performance, makes product more meet technological requirement, improves product quality.2) fat globule diameter in cow's milk is made to be reduced to 2 μm
Hereinafter, thus significantly delay fat globule to float, keep fat globule to lump together with aqueous phase, reach homogenizing effect.
General homogeneous is sufficiently mixed and refines fat globule just to making collagen and milk, for the Yoghourt after fermenting
Mouthfeel can be more preferable, and the step carried out.Two sections all for confrontation finished yogurt prod, mouthfeel can be finer and smoother very well.Mainly to milk
With the further pulverizing of the molecule of Yoghourt, more conducively fermented yoghourt.
5, the sterilization of material
Material after homogeneous is squeezed into sterilizer and is sterilized, and sterilization conditions controls at 90-95 DEG C, 5min.
6, being concentrated in vacuo of material
Material after sterilization pumps into concentrator, concentrates, and detection obtains solid content when being 20-22%, will concentrate breast
Get to fermentation tank.
7, fermentation
Under sterile conditions, direct putting type ferment agent for sour milk is added fermentation tank, start agitator stirring 2min, in fermentation
Standing for fermentation under conditions of temperature 42 DEG C.
8, cooling and stirring
When curdled milk acidity reaches 70 ° of T, then cool down, after being cooled to 25 DEG C, start stirring and be slowly stirred 1-3min.
9, filling
Curdled milk is cooled down further by the cooled device of screw pump, squeezes into material balance groove and carries out filling.
10, refrigeration after-ripening
Canned material refrigerates 12-24h under conditions of 2-7 DEG C, is finished product.
Four, the physical and chemical index of collagen Yoghourt
Fat >=3.5% protein >=4.0% carbohydrate >=11.0% acidity >=70.0 ° T lactic acid bacteria number 1 ×
106CFU/g
Detailed description of the invention
Embodiment 1
Raw milk is carried out an acceptance inspection (i.e. cow's milk is carried out alcohol testing, acidity detection, than re-detection, fat content detection,
Melamine detects), meet corresponding standard, to checking qualified raw milk to filter, purify, cool down and preserve.By former
Material breast preheats through heat exchanger, squeezes in mixing tank, adds and accounts for the collagen of milk wt 1% and account for milk wt 6.5%
White granulated sugar, is uniformly mixed.The mixed liquor of addition collagen and white granulated sugar is squeezed into plate type heat exchanger by milk pump and is preheated to
70 DEG C, carrying out homogeneous by high pressure homogenizer, homogenization pressure one section is 18MPa, beats for 5MPa. material after homogeneous for two sections
Entering in sterilizer and be sterilized, sterilization conditions controls at 95 DEG C, and the material after 5min. sterilization pumps into vacuum concentration pot, is concentrated to
Solid content is 22%, is got in Yoghourt fermentation tank by concentration breast.Under sterile conditions, by CHRHANSEN section Hansen
(YF-L811) direct putting type ferment agent for sour milk adds fermentation tank, starts agitator stirring 2min, under conditions of fermentation temperature 42 DEG C
Standing for fermentation.When curdled milk acidity reaches 70 ° of T, cool down, start stirring valve after being cooled to 25 DEG C and be slowly stirred 3min.Solidifying
Breast is cooled down through chimney cooler further by screw pump, squeezes into material balance groove and carries out filling.By canned material at 2-7
Refrigerate 12-24h after-ripening under conditions of DEG C, be the finished yogurt prod produced.The all devices that the present invention uses is existing skill
Art, according to this embodiment, all devices that the present invention uses is provided by Shanghai Rui Pai Co., Ltd.
Using GB 19302-2010 GB5413.5-2010GB 5413.21-2010 standard to detect, 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 (i.e. cow's milk is carried out alcohol testing, acidity detection, than re-detection, fat content detection,
Melamine detects), meet corresponding standard, to checking qualified raw milk to filter, purify, cool down and preserve.By former
Material breast preheats through heat exchanger, squeezes in mixing tank, add account for the collagen of milk wt 1% and account for milk wt 7% white
Granulated sugar, is uniformly mixed.The mixed liquor of addition collagen and white granulated sugar is squeezed into plate type heat exchanger by milk pump and is preheated to 70
DEG C, carrying out homogeneous by high pressure homogenizer, homogenization pressure one section is 18MPa, squeezes into for 5MPa. material after homogeneous for two sections
Disinfection tank is sterilized, and sterilization conditions controls at 90 DEG C, and the material after 5min. sterilization pumps into vacuum concentration pot, is concentrated to solid
Thing content is 20%, is got in Yoghourt fermentation tank by concentration breast.Under sterile conditions, by CHR HANSEN section Hansen (YF-
L811) direct putting type ferment agent for sour milk adds fermentation tank, starts agitator stirring 2min, stands under conditions of fermentation temperature 42 DEG C
Fermentation.When curdled milk acidity reaches 70 ° of T, cool down, start stirring valve after being cooled to 25 DEG C and be slowly stirred 1min.Curdled milk is led to
Cross screw pump to cool down further through chimney cooler, squeeze into material balance groove and carry out filling.By canned material at 2-7 DEG C
Under the conditions of refrigerate 12-24h after-ripening, be the finished yogurt prod produced.
Using GB 19302-2010 GB5413.5-2010 GB 5413.21-2010 standard to detect, result is as follows:
Remarks: the time of examining report is on August 8th, 2011.
Claims (2)
1. a collagen Yoghourt Production technique, it is characterised in that this technique comprises the following steps: A, add in starting milk
Enter to account for milk wt 0.8～the deep-sea cod collagen of 1.2% and account for milk wt 6.5～the white granulated sugar of 7%, mixing；
B, by preheating of mixed material temperature to 68-72 DEG C, through high pressure homogenizer homogeneous；C, the material obtained after homogeneous is sterilized, very
Empty concentration, obtains concentrating breast；D, concentrate Ruzhong add ferment agent for sour milk, after stirring, at the bar of fermentation temperature 40 ~ 44 DEG C
Standing for fermentation under part, step B includes two sections of homogeneous, and wherein homogenization pressure one section is 18MPa, and homogenizing time is 7-8s, homogeneous pressure
Power two sections is 5 MPa, and homogenizing time is 7-8s, and in step C, the material after homogeneous is sterilized, and sterilization conditions controls
90-95 DEG C, 4-6min；Material after sterilization pumps into vacuum concentration equipment, and being concentrated into solid content is 20-22%, concentrates breast
Get to fermentation tank, in step D, direct putting type ferment agent for sour milk is added fermentation tank and stirs, then fermentation temperature 40 ~ 44 DEG C
Under conditions of standing for fermentation；Also include step E, reach 70 to curdled milk acidity when fermentation0T, then cools down, and is cooled to 25 DEG C
After, it is slowly stirred 1-3min；F, curdled milk are filling after cooling down further, and canned material refrigerates 12-under conditions of 2-7 DEG C
24h after-ripening, is finished product.
A kind of collagen Yoghourt Production technique the most according to claim 1, it is characterised in that described deep-sea cod glue
Former albumen derives from extraction in deep-sea cod, uses the deep-sea cod collagen that enzyme decoloration deodorization technology of going out produces.
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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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| CN1887097A (en) * | 2005-06-28 | 2007-01-03 | 广东海洋大学 | Prepn technology of collagen reinforced lactic milk |
| WO2007123223A1 (en) * | 2006-04-18 | 2007-11-01 | Ajinomoto Co., Inc. | Process for producing whey protein-enriched fermented milk of agitated type |
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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. |