CN103349074A

CN103349074A - Contain sour milk of CPP and preparation method thereof

Info

Publication number: CN103349074A
Application number: CN2013103283614A
Authority: CN
Inventors: 马健
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-07-31
Filing date: 2013-07-31
Publication date: 2013-10-16

Abstract

The invention discloses a kind of sour milk that contains CPP and preparation method thereof, this sour milk is mainly made by the raw material of following percentage by weight: fructose 5～10%, lactalbumin 0.1～5%, starch 1～4%, gellan gum 0.1～1%, citric acid monoglyceride 0.01～0.5%, bacterial classification 1～3%, CPP 0.03～0.15%, surplus are milk.The present invention rationally adds sieve protein phosphatase polypeptide, has improved the quality of sour milk, can promote human body to absorption and the utilization of the divalent minerals nutrients such as calcium, iron, zinc.The present invention adopts the CPP powder of low CPP content, and production technology is simple, and cost is lower, and contain the Several Active Peptides such as class deltorphin delta, immunomodulatory peptides, process outside the absorption that promotes human calcium, iron, zinc, can also provide other health cares, the comprehensive nutrient health care better effects if.

Description

Contain sour milk of CPP and preparation method thereof

Technical field

The invention belongs to the dairy products technical field, be specifically related to a kind of sour milk that contains CPP and preparation method thereof.

Background technology

Sour milk is a kind of viscid fermented dairy product, and because containing lactic component with soft tart flavour, it is dairy products the most popular in the current fermented dairy product.Sour milk is except the whole nutrients that kept fresh milk, and lactic acid bacteria can also produce the necessary multivitamin of human body during the fermentation.Simultaneously, the lactic acid in the sour milk can improve the utilization rates in human body such as calcium, phosphorus effectively.In addition, the lactic acid bacteria in the sour milk can be safeguarded the ecological balance of gut flora, suppresses saprophytic bacteria in the growth of enteron aisle, thereby stops the generation of toxin and carcinogen, makes liver and brain avoid the harm of these toxin, then reaches the purpose of pre-anti-cancer.The production of China's sour milk is in developing stage, and the kind of sour milk and taste also in constantly exploring, exist taste dull deficient, and the attraction is single on market, can not effective stimulus consumer desire to purchase.

Summary of the invention

The technical problem to be solved in the present invention provides a kind of sour milk that contains CPP and preparation method thereof, by adding CPP, has improved the quality of sour milk, can promote human body to absorption and the utilization of the divalent minerals nutrients such as calcium, iron, zinc.

Technical scheme provided by the invention is a kind of sour milk that contains CPP, the raw material that comprises following percentage by weight is made: fructose 5～10%, lactalbumin 0.1～5%, starch 1～4%, gellan gum 0.1～1%, citric acid monoglyceride 0.01～0.5%, bacterial classification 1～3%, CPP 0.03～0.15%, surplus are milk.

Above-mentioned CPP adds with the form of CPP powder, and the content of CPP is 20～25% in the CPP powder.

Above-mentioned bacterial classification is lactobacillus bulgaricus, Bacillus acidi lactici or streptococcus thermophilus.

Above-mentioned milk is fresh milk, fat-enriched milk, whole milk, skim milk or partly defatted milk.

The present invention also provides the above-mentioned preparation method who contains the sour milk of CPP, may further comprise the steps:

1) with lactalbumin, starch, gellan gum, citric acid monoglyceride and part fructose mixing, obtains premix;

Add remaining fructose during 2) to part Milk During Heating to 30 ℃, when continuing to be warming up to 50～60 ℃, sneak into premix, stir, sneak at last remaining milk, obtain mixed material;

3) with mixed material preheating, degassed, homogeneous, sterilization, cooling, inoculation bacterial classification, at 40～43 ℃ of bottom fermentation 4～6h, when mixed material acidity reaches 72～78 ° of T, stop fermentation, obtain sour milk;

4) CPP is processed 20～30min in 35～45 ℃ water;

5) CPP after will processing is sneaked in the sour milk, stir, and sterilization, can, and get final product.

CPP (be called for short CPP) is take bovine casein as raw material, has a bioactive polypeptide by what biotechnology made.The CPP molecule is comprised of more than 20～30 amino acid residues, comprising the phosphoric acid silk acyl group of 4～7 clusters existence.Lot of experiments proves, CPP can promote human body to absorption and the utilization of the divalent minerals nutrients such as calcium, iron, zinc effectively, and CPP has consoluet characteristic in the very wide pH scope, but withstand high temperatures process, have good stability.

Compared with prior art, this product has also added CPP especially except containing abundant sour milk, improved the quality of sour milk, can promote human body to absorption and the utilization of the divalent minerals nutrients such as calcium, iron, zinc.The present invention adopts the CPP powder of low CPP content, and production technology is simple, and cost is lower, and contain the Several Active Peptides such as class deltorphin delta, immunomodulatory peptides, process outside the absorption that promotes human calcium, iron, zinc, can also provide other health cares, the comprehensive nutrient health care better effects if.

The specific embodiment

The present invention is further elaborated for following specific embodiment, but not as a limitation of the invention.

Embodiment 1

Batching: fructose 5%, lactalbumin 0.1%, starch 1%, gellan gum 0.1%, citric acid monoglyceride 0.01%, lactobacillus bulgaricus 1%, CPP 0.03%, surplus are milk.

The preparation method:

Add remaining fructose during 2) to part Milk During Heating to 30 ℃, when continuing to be warming up to 50 ℃, sneak into premix, stir, sneak at last remaining milk, obtain mixed material;

3) with mixed material preheating, degassed, homogeneous, sterilization, cooling, inoculation lactobacillus bulgaricus, at 40 ℃ of bottom fermentation 4h, when mixed material acidity reaches 72 ° of T, stop fermentation, obtain sour milk;

4) be that 20% CPP powder places 35 ℃ water to process 20min with CPP content;

5) the CPP powder after will processing is sneaked in the sour milk, stir, and sterilization, can, and get final product.

Embodiment 2

Batching: fructose 10%, lactalbumin 5%, starch 4%, gellan gum 1%, citric acid monoglyceride 0.5%, Bacillus acidi lactici 3%, CPP 0.15%, surplus are milk.

The preparation method:

Add remaining fructose during 2) to part Milk During Heating to 30 ℃, when continuing to be warming up to 60 ℃, sneak into premix, stir, sneak at last remaining milk, obtain mixed material;

3) with mixed material preheating, degassed, homogeneous, sterilization, cooling, inoculating lactobacillus, at 43 ℃ of bottom fermentation 6h, when mixed material acidity reaches 78 ° of T, stop fermentation, obtain sour milk;

4) be that 25% CPP powder places 45 ℃ water to process 30min with CPP content;

Embodiment 3

Batching: fructose 8%, lactalbumin 4%, starch 3.5%, gellan gum 0.7%, citric acid monoglyceride 0.4%, streptococcus thermophilus 2%, CPP 0.12%, surplus are milk.

The preparation method:

Add remaining fructose during 2) to part Milk During Heating to 30 ℃, when continuing to be warming up to 55 ℃, sneak into premix, stir, sneak at last remaining milk, obtain mixed material;

3) with mixed material preheating, degassed, homogeneous, sterilization, cooling, inoculation streptococcus thermophilus, at 42 ℃ of bottom fermentation 5.5h, when mixed material acidity reaches 76 ° of T, stop fermentation, obtain sour milk;

4) be that 23% CPP powder places 42 ℃ water to process 25min with CPP content;

Embodiment 4

Batching: fructose 10%, lactalbumin 0.1%, starch 4%, gellan gum 0.1%, citric acid monoglyceride 0.5%, lactobacillus bulgaricus 1%, CPP 0.15%, surplus are milk.

The preparation method:

3) with mixed material preheating, degassed, homogeneous, sterilization, cooling, inoculation lactobacillus bulgaricus, at 43 ℃ of bottom fermentation 4h, when mixed material acidity reaches 72 ° of T, stop fermentation, obtain sour milk;

4) be that 25% CPP powder places 35 ℃ water to process 30min with CPP content;

Claims

1. sour milk that contains CPP, it is characterized in that: the raw material that comprises following percentage by weight is made: fructose 5～10%, lactalbumin 0.1～5%, starch 1～4%, gellan gum 0.1～1%, citric acid monoglyceride 0.01～0.5%, bacterial classification 1～3%, CPP 0.03～0.15%, surplus are milk.

2. the sour milk that contains CPP according to claim 1 is characterized in that: described CPP adds with the form of CPP powder, and the content of CPP is 20～25% in the CPP powder.

3. the sour milk that contains CPP according to claim 1, it is characterized in that: described bacterial classification is lactobacillus bulgaricus, Bacillus acidi lactici or streptococcus thermophilus.

4. the sour milk that contains CPP according to claim 1, it is characterized in that: described milk is fresh milk, fat-enriched milk, whole milk, skim milk or partly defatted milk.

5. each described preparation method who contains the sour milk of CPP in the claim 1～4 is characterized in that: may further comprise the steps:

4) CPP is processed 20～30min in 35～45 ℃ water;