CN103431042A - Fermented milk base material, whey-removed flavored fermented milk, raw material composite as well as preparation methods thereof - Google Patents
Fermented milk base material, whey-removed flavored fermented milk, raw material composite as well as preparation methods thereof Download PDFInfo
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Abstract
The invention discloses a fermented milk base material, whey-removed flavored fermented milk, a raw material composite as well as preparation methods of the fermented milk base material, the whey-removed flavored fermented milk and the raw material composite. The preparation method of the fermented milk base material comprises the following steps: (1) homogenizing standard skimmed milk; (2) pasteurizing emulsion; (3) fermenting the emulsion to obtain a curd; and (4) stirring the curd and removing whey by a whey separator, wherein the whey separator is a centrifugal machine with parameters as follows: relative centrifugal force of 500-4000, centrifugation time of 5-30 minutes and centrifugation temperature of 38-45 DEG C. The raw material composite of the whey-removed flavored fermented milk contains the fermented milk base material and sweet substances. The preparation method of the whey-removed flavored fermented milk comprises the steps of mixing the fermented milk base material with the sterilized sweet substances, and performing smoothing. The whey-removed flavored fermented milk has improved nutritive value, improved taste texture, enhanced stability and enhanced water-retaining property, and can well meet the requirements of consumers suffering from lactose intolerance.
Description
Technical field
The present invention relates to a kind of acidified milk base-material, demulsification fresh breeze flavor acidified milk, feedstock composition and preparation method.
Background technology
The change of modernized society's life style and the quickening of rhythm, impel increasing crowd, for food, higher quality requirements is arranged, and they wish that food not only can provide sufficient nutrition, needs to meet the A PLEASTENT SENSATION of taste bud simultaneously.Along with the enhancing of public health consciousness, the mouthfeel that acidified milk is good with it and physiological function are subject to consumers in general's favor deeply.The consumer also more and more wishes can taste natural health, the fermented dairy product of aromatic delicious food.
In the ingredient station that dairy products are produced at present, the concentrated Technology for Heating Processing that all adopts, its power consumption is huge and very easily destroy the biologically active of Ruzhong thermal sensitivity nutriment (lactoferrin, immunoglobulin (Ig)), and heat is concentrated also can cause products taste partially salty, affects edible fragrance.Simultaneously, the common fermentation breast also exists viscosity to hang down with certain whey and separate out phenomenon in the market.
In addition, for demulsification fresh breeze flavor acidified milk, in existing demulsification fresh breeze flavor acidified milk production process, the more difficult control of the concentrating degree of protein, there will be the larger problem of product nutritive index fluctuation.
Summary of the invention
Technical problem to be solved by this invention is, not good in order to solve in prior art the acidified milk mouthfeel, the thermal sensitivity nutrient loss, energy consumption is larger, whey is easily separated out, can't meet lactose intolerance crowd's the defects such as needs, and a kind of acidified milk base-material, demulsification fresh breeze flavor acidified milk, feedstock composition and preparation method are provided.Demulsification fresh breeze of the present invention flavor acidified milk, natural health, aromatic delicious food, further promote nutritive value and the mouthfeel matter structure of acidified milk, strengthened stability and the water-retaining property of product, met better the demand of lactose intolerance crowd for acidified milk.
The present inventor is through many experiments and updating, and finally in failure many times, finds out and a set ofly utilizes the method that centrifugal demulsification is clear to be concentrated defatted fermented milk, to realize promoting nutritive value and the mouthfeel matter structure texts of acidified milk.And according to the required product characteristic, by coordinating of sweet substance (selectively adding cream product and/or jam) and acidified milk base-material of the present invention, form the feedstock composition of described demulsification fresh breeze flavor acidified milk, and a kind of preparation method of demulsification fresh breeze flavor acidified milk is provided simultaneously.With the heat treatment concentration technology generally adopted at present, compare, after fermentation demulsification clearly as a kind of novel concentration technology, its advantage mainly following some: one, effectively the production control energy consumption, implement the joint source and reduce discharging; Its two, can reduce the nutritive value loss of thermal sensitivity composition (as lactoferrin etc.); Its three, can not cause the salty and bitter phenomenon of mouthfeel caused as heat treatment is concentrated.
In addition, with normal fermentation breast in the market, compare, the nutrients such as protein, calcium and probio of demulsification fresh breeze of the present invention flavor acidified milk in can concentrate system, simultaneously, because of lactose content few, thereby benefited the lactose intolerance crowd, can say, met the consumer for nutritive value and healthy demand simultaneously.The whey that demulsification fresh breeze flavor acidified milk of the present invention also can effectively be controlled in shelf life of products is separated out, the stability of improving product and water-retaining property, and the Consistency of product and also obviously rising of accumulation sense, and mouthfeel is more full dense.Technical scheme of the present invention is that the present inventor is resulting through creative work, fully different from prior art, and has obtained good effect.
The invention provides a kind of preparation method of acidified milk base-material, it comprises the following steps:
1. the standardization skimmed milk is carried out to homogeneous;
2. the emulsion 1. step obtained is carried out pasteurize;
3. the emulsion 2. step the obtained curdled milk of fermenting to obtain;
4. the curdled milk that 3. step obtained stirs, and carries out demulsification with whey separator clear;
Described whey separator is the nozzle-type centrifuge;
The parameter of described nozzle-type centrifuge is: RCF (RCF) is 500～4000, and centrifugation time is 5 minutes～30 minutes, and centrifuging temperature is 38 ℃～45 ℃ (preferably 40 ℃～43 ℃).
Described step 1. in, the general lactogenesis (preferably raw milk) that reaches national GB19301 standard-required that adopts of described standardization skimmed milk is as raw milk, carry out normalizing operation according to factory's lactogenesis standardization internal control index, the internal control index of specific standards skimmed milk is: fat≤0.2%, protein >=2.9%, percentage is the mass percent with respect to the standardization skimmed milk.In Standardization Process, the standardization of fat adopts the conventional defatting machine used in this area to carry out.In Standardization Process, the standardization of protein can adopt one or more in PURE WHEY, milk protein powder, lactoferrin powder and cow initial milk protein powder to carry out.
Described step 1. in, described homogeneous can be the homogeneous of this area routine, preferably double-stage homogenization.Preferably 55 ℃～75 ℃ of the temperature of described homogeneous, more preferably 60 ℃～65 ℃.Preferred 17MPa～the 25MPa of the pressure of described homogeneous, more preferably 18MPa～20Mpa.The gross pressure that the pressure of described homogeneous is twice homogeneous.
Described step 3. in, the step of described fermentation can be the fermentation step of this area routine, preferably includes following steps: the emulsion that 2. step is obtained cooling after and zymophyte mix, get final product.
Described step 3. in, the described cooling method by this area routine is cooling, preferably is cooled to 25 ℃～45 ℃, more preferably 30 ℃～44 ℃.The equipment of described cooling use can be and prepares the conventional cooling device used, preferably tubing heat exchanger or heat-exchangers of the plate type in the acidified milk process.
Described step 3. in, described zymophyte can be one or more in genuslactococcus lactis, lactobacillus, Leuconostoc, streptococcus and Bifidobacterium, preference chain Coccus and/or lactobacillus.The preferred streptococcus thermophilus of described streptococcus (Streptococcus thermophilus).Described genuslactococcus lactis can be one or more in Lactococcus lactis subsp. lactis (Lactococcus lactis subsp.lactis), lactococcus lactis subsp (Lactococcus lactis subsp.cremoris) and Lactococcus lactis biacetyl subspecies (Lactococcus lactis subsp.lactis biovar.diacetylactis).Described lactobacillus can be lactobacillus bulgaricus (Lactobacillus bulgaricus), lactobacillus acidophilus (Lactobacillus acidophilus), Lactobacillus casei (Lactobacillus casei), lactobacillus fermenti (Lactobacillus fermentium), form lactobacillus (Lactobacillus gasseri), Lactobacillus helveticus (Lactobacillus helveticus), Yue Shi lactobacillus (Lactobacillus johnsonii), lactobacillus paraceasi (Lactobacillus paracasei), Lactobacillus plantarum (Lactobacillus plantarum), one or more in lactobacillus reuteri (Lactobacillus reuteri) and Lactobacillus rhamnosus (Lactobacillus rhamnosus).Described Leuconostoc can be leuconostoc mesenteroides subsp mesenteroides (Leuconostoc.mesenteroides subsp.mesenteroides), Leuconostoc mesenteroides breast subspecies (Leuconostoc.mesenteroides subsp.lactosum), Leuconostoc mesenteroides dextranicum (Leuconostoc.mesenteroides subsp.dextranicum), one or more in leuconostoc mesenteroides sub species cremoris (Leuconostoc.mesenteroides subsp.cremoris).Described Bifidobacterium can be one or more in bifidobacterium adolescentis (Bifidobacterium adolescentis), bifidobacterium lactis (Bifidobacterium lactis), bifidobacterium bifidum (Bifidobacterium bifidum), bifidobacterium breve (Bifidobacterium breve), bifidobacterium infantis (Bifidobacterium infantis) and bifidobacterium longum (Bifidobacterium longum).The preferred lactobacillus bulgaricus of described zymophyte (Lactobacillus bulgaricus) and streptococcus thermophilus (Streptococcus thermophilus).
Described step 3. in, the endpoint pH of described fermentation is preferably fermented to 4.2～4.6, more preferably 4.4～4.5.Preferably 38 ℃～45 ℃ of the temperature of described fermentation, more preferably 40 ℃～43 ℃.Preferably 4 hours～10 hours time of described fermentation, more preferably 4 hours～6 hours.
Described step 4. in, described stirring is for carrying out described curdled milk the process of breakdown of emulsion, it can carry out with reference to conventional breaking method and the step of this area, generally select agitator in the conventional cylinder used in this area, be stirred to without obvious grumeleuse and get final product, mixing time preferably 5 minutes～30 minutes, more preferably 8 minutes～12 minutes.
Described step 4. in, after described curdled milk stirs, preferably, by being pumped into whey separator, to carry out demulsification clear.
Described step 4. in, conventional screw pump or the impeller pump used in the preferred this area of described pump.Described nozzle-type centrifuge can be the conventional nozzle-type centrifuge used in this area.When the parameter of whey separator is RCF (RCF) 500～4000, centrifugation time 5 minutes～30 minutes, centrifuging temperature is 38 ℃～45 ℃ (preferably 40 ℃～43 ℃), it is the whey that removes in the acidified milk mass ratio with respect to acidified milk that the whey removal efficiency can reach the described percentage of 38%～85%(, the whey removed in acidified milk computation weigh routinely can record its quality), protein concentration can be concentrated into the described percentage of 4.3%～18.1%(be in the acidified milk base-material protein with respect to the mass ratio of acidified milk base-material, protein concentration detects can be with reference to GB GB5009.5-2010).The parameter of described whey separator is preferred: RCF (RCF) 1000～3000, centrifugation time 8 minutes～25 minutes, centrifuging temperature is 38 ℃～45 ℃ (preferably 40 ℃～43 ℃), it is the whey that removes in the acidified milk mass ratio with respect to acidified milk that the whey removal efficiency can reach the described percentage of 47%～78%(), protein concentration can be concentrated into the described percentage of 5.1%～12.6%(be in the acidified milk base-material protein with respect to the mass ratio of acidified milk base-material).The parameter of described whey separator is more preferably: RCF (RCF) 1200～1500, centrifugation time 12 minutes～15 minutes, centrifuging temperature is 38 ℃～45 ℃ (preferably 40 ℃～43 ℃), it is the whey that removes in the acidified milk mass ratio with respect to acidified milk that the whey removal efficiency can reach the described percentage of 62%～67%(), protein concentration can be concentrated into the described percentage of 7.0%～8.1%(be in the acidified milk base-material protein with respect to the mass ratio of acidified milk base-material).Described centrifuging temperature is preferably consistent with the temperature of described fermentation.
In the preparation method of described acidified milk base-material, its feedstock composition preferably comprises standardization skimmed milk and zymophyte.Described standardization skimmed milk and zymogenic content are preferred: 99.99%～99.998% standardization skimmed milk and 0.002%～0.01% zymophyte; More preferably: 99.994%～99.996% standardization skimmed milk and 0.004%～0.006% zymophyte; Most preferably: 99.995% standardization skimmed milk and 0.005% zymophyte, described percentage or percentage composition are mass ratio or the quality percentage composition of each composition with respect to acidified milk.
The present invention also provides a kind of acidified milk base-material made by above-mentioned preparation method.
The present invention also provides a kind of feedstock composition of demulsification fresh breeze flavor acidified milk, and it comprises: above-mentioned acidified milk base-material and sweet substance.
In described feedstock composition, described acidified milk base-material refers to the material after the centrifugal demulsification of acidified milk concentrates clearly.
In described feedstock composition, described sweet substance can be sweet substance commonly used in this area, one or more in preferred HFCS, sucrose syrup, malt syrup, glucose syrup, glycitols sweetener (preferably maltitol, antierythrite etc.) and mogroside, more preferably sucrose syrup.Described mogroside refers to a kind of new type natural sweetener extracted in Momordica grosvenori, can be with reference to GB2760.
In described feedstock composition, the content of described acidified milk base-material preferably 78%～95%, more preferably 80%～93%, percentage composition is the quality percentage composition that the acidified milk base-material accounts for feedstock composition.In described feedstock composition, the content of described sweet substance preferably 4%～12%, more preferably 6%～8%, percentage composition is the quality percentage composition that sweet substance accounts for feedstock composition.
In described feedstock composition, also can comprise cream product and/or jam.
Described cream product can be cream product commonly used in this area, one or more in preferred rare cream, cream (claim not only butter) and anhydrous butter oil (but also claiming anhydrous butter oil).The explanation of rare cream, cream and anhydrous butter oil and definition herein meets national standard file GB19646-2010.The consumption of described cream product can be the consumption of the cream product of this area routine, and preferably 3.0%～4.5%, described percentage or percentage composition are mass ratio or the quality percentage composition with respect to demulsification fresh breeze flavor acidified milk.
Described jam can be the various yogurt class jam in field of food, as one or more in strawberry jam, apple jam, blueberry jam, marmalade and pineapple jam etc.The consumption of described jam can be the conventional amount used of this area, and preferably 8%～12%, described percentage or percentage composition are mass ratio or the quality percentage composition with respect to demulsification fresh breeze flavor acidified milk.
The present invention also provides a kind of preparation method of demulsification fresh breeze flavor acidified milk, and it comprises the following steps: above-mentioned acidified milk base-material is mixed with the sweet substance after sterilization or sterilizing, carry out smoothing processing;
When the feedstock composition of demulsification fresh breeze flavor acidified milk comprises cream product, by above-mentioned acidified milk base-material with when sweet substance after sterilization or sterilizing mixes, the cream product of interpolation after sterilization or sterilizing, then carry out smoothing processing.
In the preparation method of described demulsification fresh breeze flavor acidified milk, after smoothing processing, also can comprise successively: cooling, filling and refrigeration after-ripening.Described cooling, filling and refrigeration after-ripening all can carry out with reference to the routine operation of this area.
When the feedstock composition of demulsification fresh breeze flavor acidified milk comprises jam, can be after cooling, filling before, the material after smoothing processing is mixed and gets final product with jam after sterilization or sterilizing.
In the preparation method of described demulsification fresh breeze flavor acidified milk, described sweet substance, cream product and jam need to carry out sterilization or disinfecting action before interpolation.The preferred pasteurize of described sterilization operation, preferably 90 ℃～95 ℃ of temperature, sterilizing time preferably 5 minutes～15 minutes.The sterilizing in short-term of the preferred superhigh temperature of described disinfecting action, the sterilizing in short-term of described superhigh temperature can be the superhigh temperature sterilizing in short-term of this area routine, preferably 132 ℃～138 ℃ of its temperature, sterilization time preferably 4 seconds～8 seconds.
In the preparation method of described demulsification fresh breeze flavor acidified milk, equipment used can be this area material cylinder, working barrel and dynamic mixer commonly used, wherein working barrel preferred plunger formula measuring pump.The operating parameter of described material cylinder, working barrel and dynamic mixer can be with reference to the running parameter of this area routine.
In the preparation method of described demulsification fresh breeze flavor acidified milk, but the protein body in described smoothing processing refinement high protein product system improves the combination containing protein molecule in fat prod and fat globule simultaneously, improves smoothness and the reflecting feel of product.Described smoothing processing can be the smoothing processing of this area routine, and the equipment of use can be and prepares the conventional counterbalance valve used in the acidified milk process, the preferred 0.3MPa～0.5MPa of parameter.
In the preparation method of described demulsification fresh breeze flavor acidified milk, the equipment of described cooling use can be and prepares the conventional cooling device used, preferably tubing heat exchanger or scraped surface heat exchanger in the acidified milk process.Describedly coolingly preferably be cooled to 16 ℃～22 ℃.
In the preparation method of described demulsification fresh breeze flavor acidified milk, described filling filling that the requirement that meets SSOP (SSOP), good production standard (GMP) and hazard (HACCP) carries out that can be.
In the preparation method of described demulsification fresh breeze flavor acidified milk, described refrigeration after-ripening step can be the refrigeration after-ripening step of this area routine, and its method can be carried out according to the method for this area routine.
The present invention also provides a kind of demulsification fresh breeze flavor acidified milk prepared by the preparation method of above-mentioned demulsification fresh breeze flavor acidified milk.
Device therefor in the present invention, such as homogenizer, sterilization machine, jar fermenter, bottle placer etc. is the conventional equipment in this area, and related process, except special instruction, all can be operated according to the routine techniques in this area and normal condition.
Without prejudice to the field on the basis of common sense, above-mentioned each optimum condition, but any combination obtains the preferred embodiments of the invention.
Device therefor of the present invention and raw material be commercially available obtaining all.
Positive progressive effect of the present invention is:
1, the preparation technology of demulsification fresh breeze flavor acidified milk of the present invention can obtain the product of high milk solids, can effectively save energy consumption.
2,, aspect nutrition, demulsification fresh breeze flavor acidified milk of the present invention has improved nutritional labeling index in product, especially is embodied in these two nutrient aspects of protein and calcium, and high nutritive value is arranged.In addition, the lactose content in demulsification fresh breeze flavor acidified milk of the present invention is low, is applicable to very much the lactose intolerant patient edible.Moreover the probiotic lactobacillus number in demulsification fresh breeze flavor acidified milk of the present invention also has raising significantly, can bring into play better its prebiotic effect.
3, from the mouthfeel matter structure angle of product, estimate, demulsification fresh breeze flavor acidified milk of the present invention has promoted Consistency and the satiety of product, on existing market, use additive to promote the product of viscosity, mouthfeel is more natural, pile up sense stronger, and according to different consumer groups' mouthfeel preference degree, optionally add cream product and/or jam, thereby give its distinctive delicious mouthfeel, in addition, can also widen the kind line of product, product line can, from zero fat to low fat, full-cream extension, be given different features; Within the shelf-life, the stability of matter structure and water-retaining property are also all better.
4, demulsification fresh breeze flavor acidified milk of the present invention is peculiar, takes the course of its own, and has the differential competition advantage on market, to the consumer, has brought brand-new pleasure of the senses and comprehensive nutritional supplementation, has widened consumer's selection face.
The accompanying drawing explanation
The process chart that Fig. 1 is demulsification fresh breeze flavor acidified milk.
The effect radar map of the demulsification fresh breeze flavor acidified milk that Fig. 2 is embodiment 1.
The effect radar map of the demulsification fresh breeze flavor acidified milk that Fig. 3 is embodiment 2.
The effect radar map of the demulsification fresh breeze flavor acidified milk that Fig. 4 is embodiment 3.
The effect radar map of the demulsification fresh breeze flavor acidified milk that Fig. 5 is Comparative Examples 1.
The effect radar map of the demulsification fresh breeze flavor acidified milk that Fig. 6 is Comparative Examples 2.
The effect radar map that Fig. 7 is Comparative Examples 3.
The specific embodiment
Mode below by embodiment further illustrates the present invention, but does not therefore limit the present invention among described scope of embodiments.The experimental technique of unreceipted actual conditions in the following example, according to conventional method and condition, or select according to catalogue.
Percentage composition in the following example is the quality percentage composition that each composition accounts for demulsification fresh breeze flavor acidified milk.
One, composition of raw materials:
Acidified milk base-material 93.0%, sucrose syrup 7.0%
Each material performance index meets the conventional quality standard requirement in this area.
Two, produce the product of the present embodiment according to following process:
1. technological process:
Raw milk examination → standardization → homogeneous → sterilization → cooling → inoculation, fermentation → breakdown of emulsion → centrifugal demulsification be clear → rear end batching (interpolation sucrose syrup) → smoothing processing → cooling → filling and sealing → refrigeration after-ripening
2. description of the process:
2.1 raw milk is checked and accepted: fat >=3.1%, protein >=2.85%, 72% alcohol testing feminine gender, 12 ° of T～18 ° T of acidity, impurity degree≤4mg/kg, milk temperature≤4 ℃, boil normal; The indexs such as sense organ, pollutant and antibiotic residue meet the standard of GB19301.
2.2 standardization: fat≤0.2%, protein >=2.9%, the standardization of fat adopts conventional defatting machine to carry out, and the standardization of protein adopts PURE WHEY to carry out.
2.3 homogeneous: double-stage homogenization, homogenizing temperature is 60 ℃～65 ℃, homogenization pressure is 18MPa～20Mpa.
2.4 sterilization: sterilization temperature is 90 ℃～95 ℃; Sterilizing time is 5 minutes.
2.5 cooling: as to be cooled to 40 ℃～43 ℃.
2.6 inoculation: lactobacillus bulgaricus and streptococcus thermophilus are put in cooled material simultaneously, and stirred in fermentation tank 10～15 minutes, bacterial classification is distributed in material equably.
2.7 heat-preservation fermentation: by postvaccinal material 40 ℃～43 ℃ lower heat-preservation fermentations 4～6 hours.
2.8 breakdown of emulsion: reach at 4.4～4.5 o'clock until material pH value, breakdown of emulsion, to without obvious grumeleuse, is sent into the nozzle-type centrifuge with pumping of screw pump.
2.9 centrifugal demulsification is clear: select parameter of noncentricity 1300RCF, within 12 minutes, carrying out demulsification operates clearly, it is the whey that removes in the acidified milk mass ratio with respect to acidified milk that the whey removal efficiency reaches the described percentage of 64.6%(), protein concentration be concentrated into the described percentage of 7.7%(be in the acidified milk base-material protein with respect to the mass ratio of acidified milk base-material).
2.10 rear end batching: add the sucrose syrup through pasteurize, be delivered in the acidified milk base-material with plunger type metering pump, mix.
2.11 smoothing processing, cooling: the material of step 2.10 is carried out to smoothing processing by counterbalance valve, and back pressure pressure selection 0.4MPa, be cooled to 16 ℃～22 ℃ by tubing heat exchanger.
2.12 carry out filling and sealing under the hygienic requirements of regulation.
2.13 refrigeration after-ripening: product is placed in 2 ℃～6 ℃ refrigeration after-ripening, 12 hours-24 hours time, obtains the product of the present embodiment.
One, composition of raw materials:
Acidified milk base-material 88.7%, rare cream 4.3%, sucrose syrup 7.0%
Each material performance index meets the conventional quality standard requirement in this area.
Two, produce the product of the present embodiment according to following process:
1. technological process:
Raw milk examination → standardization → homogeneous → sterilization → cooling → inoculation, fermentation → breakdown of emulsion → centrifugal demulsification be clear → rear end batching (adding sucrose syrup and rare cream) → smoothing processing → cooling → filling and sealing → refrigeration after-ripening
2. description of the process:
2.1 raw milk is checked and accepted: fat >=3.1%, protein >=2.85%, 72% alcohol testing feminine gender, 12 ° of T～18 ° T of acidity, impurity degree≤4mg/kg, milk temperature≤4 ℃, boil normal; The indexs such as sense organ, pollutant and antibiotic residue meet the standard of GB19301.
2.2 standardization: fat≤0.2%, protein >=2.9%, the standardization of fat adopts conventional defatting machine to carry out, and the standardization of protein adopts PURE WHEY to carry out.
2.3 homogeneous: double-stage homogenization, homogenizing temperature is 60 ℃～65 ℃, homogenization pressure is 18MPa～20Mpa.
2.4 sterilization: sterilization temperature is 90 ℃～95 ℃; Sterilizing time is 5 minutes.
2.5 cooling: as to be cooled to 40 ℃～43 ℃.
2.6 inoculation: lactobacillus bulgaricus and streptococcus thermophilus are put in cooled material simultaneously, and stirred in fermentation tank 10～15 minutes, bacterial classification is distributed in material equably.
2.7 heat-preservation fermentation: by postvaccinal material 40 ℃～43 ℃ lower heat-preservation fermentations 4～6 hours.
2.8 breakdown of emulsion: reach at 4.4～4.5 o'clock until material pH value, breakdown of emulsion, to without obvious grumeleuse, is sent into the nozzle-type centrifuge with pumping of screw pump.
2.9 centrifugal demulsification is clear: select parameter of noncentricity 1500RCF, within 14 minutes, carrying out demulsification operates clearly, it is the whey that removes in the acidified milk mass ratio with respect to acidified milk that the whey removal efficiency reaches the described percentage of 66.9%(), protein concentration be concentrated into the described percentage of 8.1%(be in the acidified milk base-material protein with respect to the mass ratio of acidified milk base-material).
2.10 rear end batching: add through the sucrose syrup of pasteurize and rare cream of superhigh temperature sterilizing in short-term, be delivered in the acidified milk base-material with plunger type metering pump, mix.
2.11 smoothing processing, cooling: the material of step 2.10 is carried out to smoothing processing by counterbalance valve, and back pressure pressure selection 0.45MPa, be cooled to 16 ℃～22 ℃ by tubing heat exchanger.
2.12 carry out filling and sealing under the hygienic requirements of regulation.
2.13 refrigeration after-ripening: product is placed in 2 ℃～6 ℃ refrigeration after-ripening, 12 hours-24 hours time, obtains the product of the present embodiment.
One, composition of raw materials:
Acidified milk base-material 80.7%, cream 3.3%, HFCS 4.0%, pineapple jam 12.0%
Each material performance index meets the conventional quality standard requirement in this area.
Two, produce the product of the present embodiment according to following process:
1. technological process:
Raw milk examination → standardization → homogeneous → sterilization → cooling → inoculation, fermentation → breakdown of emulsion → centrifugal demulsification be clear → rear end batching (adding cream, HFCS) → smoothing processing → cooling → add pineapple jam → filling and sealing → refrigeration after-ripening
2. description of the process:
2.1 raw milk is checked and accepted: fat >=3.1%, protein >=2.85%, 72% alcohol testing feminine gender, 12 ° of T～18 ° T of acidity, impurity degree≤4mg/kg, milk temperature≤4 ℃, boil normal; The indexs such as sense organ, pollutant and antibiotic residue meet the standard of GB19301.
2.2 standardization: fat≤0.2%, protein >=2.9%, the standardization of fat adopts conventional defatting machine to carry out, and the standardization of protein adopts PURE WHEY to carry out.
2.3 homogeneous: double-stage homogenization, homogenizing temperature is 60 ℃～65 ℃, homogenization pressure is 18MPa～20Mpa.
2.4 sterilization: sterilization temperature is 90 ℃～95 ℃; Sterilizing time is 5 minutes.
2.5 cooling: as to be cooled to 40 ℃～43 ℃.
2.6 inoculation: lactobacillus bulgaricus and streptococcus thermophilus are put in cooled material simultaneously, and stirred in fermentation tank 10～15 minutes, bacterial classification is distributed in material equably.
2.7 heat-preservation fermentation: by postvaccinal material 40 ℃～43 ℃ lower heat-preservation fermentations 4～6 hours.
2.8 breakdown of emulsion: reach at 4.4～4.5 o'clock until material pH value, breakdown of emulsion, to without obvious grumeleuse, is sent into the nozzle-type centrifuge with pumping of screw pump.
2.9 centrifugal demulsification is clear: the selection parameter of noncentricity is 1600RCF, within 14 minutes, carrying out demulsification operates clearly, it is the whey that removes in the acidified milk mass ratio with respect to acidified milk that the whey removal efficiency reaches the described percentage of 69.2%(), protein concentration be concentrated into the described percentage of 8.9%(be in the acidified milk base-material protein with respect to the mass ratio of acidified milk base-material).
2.10 rear end batching: add through the HFCS of pasteurize and the cream of superhigh temperature sterilizing in short-term, be delivered in the acidified milk base-material with plunger type metering pump, mix.
2.11 smoothing processing, cooling: the material of step 2.10 is carried out to smoothing processing by counterbalance valve, and back pressure pressure selection 0.48MPa, be cooled to 16 ℃～22 ℃ by tubing heat exchanger.
2.12 add online pineapple jam, and carry out filling and sealing under the hygienic requirements of regulation.
2.13 refrigeration after-ripening: product is placed in 2 ℃～6 ℃ refrigeration after-ripening, 12 hours-24 hours time, obtains the product of the present embodiment.
Comparative Examples 1, a kind of demulsification fresh breeze flavor acidified milk and preparation method thereof
One, composition of raw materials:
Acidified milk base-material 93.0%, sucrose syrup 7.0%
Each material performance index meets the conventional quality standard requirement in this area.
Two, produce the product of the present embodiment according to following process:
1. technological process:
Raw milk examination → standardization → homogeneous → sterilization → cooling → inoculation, fermentation → breakdown of emulsion → centrifugal demulsification be clear → rear end batching (interpolation sucrose syrup) → smoothing processing → cooling → filling and sealing → refrigeration after-ripening
2. description of the process:
2.1 raw milk is checked and accepted: fat >=3.1%, protein >=2.85%, 72% alcohol testing feminine gender, 12 ° of T～18 ° T of acidity, impurity degree≤4mg/kg, milk temperature≤4 ℃, boil normal; The indexs such as sense organ, pollutant and antibiotic residue meet the standard of GB19301.
2.2 standardization: fat≤0.2%, protein >=2.9%, the standardization of fat adopts conventional defatting machine to carry out, and the standardization of protein adopts PURE WHEY to carry out.
2.3 homogeneous: double-stage homogenization, homogenizing temperature is 60 ℃～65 ℃, homogenization pressure is 18MPa～20Mpa.
2.4 sterilization: sterilization temperature is 90 ℃～95 ℃; Sterilizing time is 5 minutes.
2.5 cooling: as to be cooled to 40 ℃～43 ℃.
2.6 inoculation: lactobacillus bulgaricus and streptococcus thermophilus are put in cooled material simultaneously, and stirred in fermentation tank 10～15 minutes, bacterial classification is distributed in material equably.
2.7 heat-preservation fermentation: by postvaccinal material 40 ℃～43 ℃ lower heat-preservation fermentations 4～6 hours.
2.8 breakdown of emulsion: reach at 4.4～4.5 o'clock until material pH value, breakdown of emulsion, to without obvious grumeleuse, is sent into the nozzle-type centrifuge with pumping of screw pump.
2.9 centrifugal demulsification is clear: select parameter of noncentricity 400RCF, within 12 minutes, carrying out demulsification operates clearly, the whey removal efficiency is that the described percentage of 28%(is the whey that removes in the acidified milk mass ratio with respect to acidified milk), protein concentration be concentrated into the described percentage of 3.7%(be in the acidified milk base-material protein with respect to the mass ratio of acidified milk base-material).
2.10 rear end batching: add the sucrose syrup through pasteurize, be delivered in the acidified milk base-material with plunger type metering pump, mix.
2.11 smoothing processing, cooling: the material of step 2.10 is carried out to smoothing processing by counterbalance valve, and back pressure pressure selection 0.4MPa, be cooled to 16 ℃～22 ℃ by tubing heat exchanger.
2.12 carry out filling and sealing under the hygienic requirements of regulation.
2.13 refrigeration after-ripening: product is placed in 2 ℃～6 ℃ refrigeration after-ripening, 12 hours-24 hours time, obtains the product of the present embodiment.
Comparative Examples 2, a kind of demulsification fresh breeze flavor acidified milk and preparation method thereof
One, composition of raw materials:
Acidified milk base-material 93.0%, sucrose syrup 7.0%
Each material performance index meets the conventional quality standard requirement in this area.
Two, produce the product of the present embodiment according to following process:
1. technological process:
Raw milk examination → standardization → homogeneous → sterilization → cooling → inoculation, fermentation → breakdown of emulsion → centrifugal demulsification be clear → rear end batching (interpolation sucrose syrup) → smoothing processing → cooling → filling and sealing → refrigeration after-ripening
2. description of the process:
2.1 raw milk is checked and accepted: fat >=3.1%, protein >=2.85%, 72% alcohol testing feminine gender, 12 ° of T～18 ° T of acidity, impurity degree≤4mg/kg, milk temperature≤4 ℃, boil normal; The indexs such as sense organ, pollutant and antibiotic residue meet the standard of GB19301.
2.2 standardization: fat≤0.2%, protein >=2.9%, the standardization of fat adopts conventional defatting machine to carry out, and the standardization of protein adopts PURE WHEY to carry out.
2.3 homogeneous: double-stage homogenization, homogenizing temperature is 60 ℃～65 ℃, homogenization pressure is 18MPa～20Mpa.
2.4 sterilization: sterilization temperature is 90 ℃～95 ℃; Sterilizing time is 5 minutes.
2.5 cooling: as to be cooled to 40 ℃～43 ℃.
2.6 inoculation: lactobacillus bulgaricus and streptococcus thermophilus are put in cooled material simultaneously, and stirred in fermentation tank 10～15 minutes, bacterial classification is distributed in material equably.
2.7 heat-preservation fermentation: by postvaccinal material 40 ℃～43 ℃ lower heat-preservation fermentations 4～6 hours.
2.8 breakdown of emulsion: reach at 4.4～4.5 o'clock until material pH value, breakdown of emulsion, to without obvious grumeleuse, is sent into the nozzle-type centrifuge with pumping of screw pump.
2.9 centrifugal demulsification is clear: select parameter of noncentricity 5000RCF, within 12 minutes, carrying out demulsification operates clearly, the whey removal efficiency is that the described percentage of 88%(is the whey that removes in the acidified milk mass ratio with respect to acidified milk), protein concentration be concentrated into the described percentage of 20.3%(be in the acidified milk base-material protein with respect to the mass ratio of acidified milk base-material).
2.10 rear end batching: add the sucrose syrup through pasteurize, be delivered in the acidified milk base-material with plunger type metering pump, mix.
2.11 smoothing processing, cooling: the material of step 2.10 is carried out to smoothing processing by counterbalance valve, and back pressure pressure selection 0.4MPa, be cooled to 16 ℃～22 ℃ by tubing heat exchanger.
2.12 carry out filling and sealing under the hygienic requirements of regulation.
2.13 refrigeration after-ripening: product is placed in 2 ℃～6 ℃ refrigeration after-ripening, 12 hours-24 hours time, obtains the product of the present embodiment.
Effect embodiment
According to GB19302-2010, GB5413.5-2010 and GB5413.21-2010 method, the embodiment of the present invention 1～3 is produced to the demulsification fresh breeze flavor acidified milk and the market normal fermentation breast (Comparative Examples 3, bright local flavor yoghurt (original flavor cup)) that obtain and carry out the nutritive index contrast experiment; Demulsification fresh breeze flavor acidified milk, the Comparative Examples 1～2 that 1～3 production obtains to the embodiment of the present invention produced the demulsification fresh breeze flavor acidified milk and the Comparative Examples 3 that obtain and carried out the sensory evaluation experiment.
The nutritive index inspection item is: protein, calcium, lactose, lactic acid bacteria number and fat.
The sensory evaluation inspection item is: stiff sense, cream sense, smooth sense, oral cavity adhering sense, frankincense flavor, sour.
The experiment number of participation sensory evaluation is totally 84 people, respectively embodiment 1～3, Comparative Examples 1～3 carried out to subjective appreciation.The scoring interval of each sensory evaluation project is 1 minute to 5 minutes, according to concrete organoleptic indicator's degree of strength, is given a mark.
The nutritive index contrast table is in Table 1, and the sensory evaluation result of the test is in Table 2.
Table 1
| | Embodiment | 1 | |
|
Comparative Examples 3 |
| Protein (g/100g) | 7.17 | 7.20 | 7.19 | 2.61 | |
| Calcium (mg/100g) | 245 | 251 | 249 | 104 | |
| Lactose (g/100g) | 1.73 | 1.34 | 1.11 | 2.86 | |
| Lactic acid bacteria number (cfu/g) | 3.55×10 9 | 3.27×10 9 | 3.19×10 9 | 1.51×10 9 | |
| Fat (g/100g) | 0.41 | 1.85 | 2.89 | 2.73 |
5 nutritive index detected values by the contrast embodiment of the present invention 1～3 and Comparative Examples 3, analyze the protein content of discovery embodiment than the conventional Yoghourt of Comparative Examples 3() exceed approximately 2.8 times, claim requirement according to the relevant nutrient of GB28050-2011, can belong to " comparing with reference food; protein content increases more than 25% " or " protein source ", especially in acidified milk, protein utilizes through lactic acid bacteria, but metabolism generates several functions active peptide and amino acid, and high nutritive value is arranged.In addition, the calcium content of 3 embodiment in the present invention exceeds approximately 2.4 times than Comparative Examples 3, and is the genuine milk calcium source.Claim requirement according to the relevant nutrient of GB28050-2011, can belong to " high calcium ".As everyone knows, appropriate calcium is taken in can effectively improve the body bone density, prevents bone-loss, maintains the vital movement of human normal, reduces the symptoms such as osteoporosis, cervical vertebra ache occur.Moreover the lactose content of 3 embodiment of the present invention, all lower than 2g/100g, is claimed requirement according to the relevant nutrient of GB28050-2011, can belong to " low lactose ", thereby widen the consumer group who suffers from lactose intolerance.The lactic acid bacteria number of 3 embodiment of the present invention exceeds more than 2 times than Comparative Examples 3, and high viable count is conducive to lactic acid bacteria to be grown human body intestinal canal is decided at the higher level but not officially announced, the prebiotic effect of performance after then absorbing by the gut epithelium histocyte.What need mention is, in the present invention a special feature of technique be to defatted fermented milk carry out demulsification clear after, the fatty index of alternative adjusting when prepare burden in rear end, produce the product that meets consumer's otherness demand, for the product of conventional Primary batching system, can effectively improve convenience and the actual production capacity of production.
Table 2
| Case study on implementation | The effect radar map | Total points |
| |
See Fig. 2 | 24.5 |
| |
See Fig. 3 | 26.4 |
| |
See Fig. 4 | 27.4 |
| Comparative Examples 1 | See Fig. 5 | 21.1 |
| Comparative Examples 2 | See Fig. 6 | 21.9 |
| Comparative Examples 3 | See Fig. 7 | 20.3 |
The sensory evaluation experimental result shows: at first, effect radar map by 3 embodiment of comparative analysis the present invention and Comparative Examples 3 is known, the demulsification fresh breeze flavor acidified milk of embodiment has improved milk solids content, after improving, protein content not only promoted stiff sense and the oral cavity adhering sense of product, and the high protein of appropriateness also has certain fat simulation sense, therefore can give the cream sense that product is good.Simultaneously, be accompanied by the interpolation of cream product, the cream sense of product and frankincense flavor strengthen especially thereupon.Wherein, because Comparative Examples 3 has been added flavoring essence, therefore furthered and embodiment between frankincense flavor scoring gap.Separately, although the smooth degree of Comparative Examples 3 a little more than embodiments of the invention, sour evaluation and the present invention are suitable, its viscosity is low, the matter structure is thin, nutrient composition content also can't reach degree of the present invention.
Secondly, using embodiment 1 scheme as reference, after the adjustment parameter of noncentricity, formed respectively Comparative Examples 1 and Comparative Examples 2.Organoleptic indicator by comparing embodiment 1 and Comparative Examples 1～2 finds, the centrifugal force of Comparative Examples 1 is lower than limited range of the present invention, cause it aspect stiff sense, cream sense, oral cavity adhering sense and frankincense flavor, all being weaker than embodiment 1, fail to embody the distinctive organoleptic quality of demulsification fresh breeze flavor acidified milk of the present invention.And the centrifugal force of Comparative Examples 2 causes its too stiff higher than limited range of the present invention, cream sense disappearance, the oral cavity adhering sense is excessively strong, is difficult to swallow and shows comparatively dry and astringently, and smooth degree is extremely low, has destroyed the mouthfeel of demulsification fresh breeze flavor acidified milk uniqueness of the present invention.Generally speaking, the clear technological parameter of centrifugal demulsification of the present invention is groped through test of many times and special the selection, is the achievement of inventor's creative work, is also the necessary condition that forms demulsification fresh breeze flavor acidified milk of the present invention.
Comprehensive above the analysis, remove by novel centrifugal the demulsification fresh breeze flavor acidified milk that the whey concentration technology prepares in the present invention is a high-quality flavored fermented milk that eats joyful sense and nutrition prebiotic effect that has.
Claims (11)
1. the preparation method of an acidified milk base-material, it comprises the following steps:
1. the standardization skimmed milk is carried out to homogeneous;
2. the emulsion 1. step obtained is carried out pasteurize;
3. the emulsion 2. step the obtained curdled milk of fermenting to obtain;
4. the curdled milk that 3. step obtained stirs, and carries out demulsification with whey separator clear;
Described whey separator is the nozzle-type centrifuge;
The parameter of described nozzle-type centrifuge is: RCF is 500～4000, and centrifugation time is 5 minutes～30 minutes, and centrifuging temperature is 38 ℃～45 ℃.
2. the preparation method of acidified milk base-material as claimed in claim 1, it is characterized in that: described step 1. in, described standardization skimmed milk adopts and reaches the raw milk of national GB19301 standard-required as raw milk, the internal control index of specific standards skimmed milk is: fat≤0.2%, protein >=2.9%, percentage is the mass percent with respect to the standardization skimmed milk, in Standardization Process, one or more in the standardization of protein employing PURE WHEY, milk protein powder, lactoferrin powder and cow initial milk protein powder carry out;
And/or, described step 1. in, described homogeneous is double-stage homogenization; The temperature of described homogeneous is 55 ℃～75 ℃, and preferably 60 ℃～65 ℃, the pressure of described homogeneous is 17MPa～25MPa, preferred 18MPa～20Mpa, the gross pressure that the pressure of described homogeneous is twice homogeneous;
And/or, described step 2. in, the temperature of described pasteurize is 90 ℃～95 ℃, the sterilizing time of described pasteurize is 5 minutes～15 minutes.
3. the preparation method of acidified milk base-material as claimed in claim 1 is characterized in that: described step 3. in, described fermentation comprises the following steps: after the emulsion that 2. step is obtained is cooling and zymophyte mix, get final product; Described cooling being preferably is cooled to 25 ℃～45 ℃, and the equipment of described cooling use is preferably tubing heat exchanger or heat-exchangers of the plate type;
Described step 3. in, described zymophyte is preferably one or more in genuslactococcus lactis, lactobacillus, Leuconostoc, streptococcus and Bifidobacterium, described streptococcus is preferably streptococcus thermophilus (Streptococcus thermophilus), described genuslactococcus lactis is preferably one or more in Lactococcus lactis subsp. lactis (Lactococcus lactis subsp.lactis), lactococcus lactis subsp (Lactococcus lactis subsp.cremoris) and Lactococcus lactis biacetyl subspecies (Lactococcus lactis subsp.lactis biovar.diacetylactis), described lactobacillus is lactobacillus bulgaricus (Lactobacillus bulgaricus), lactobacillus acidophilus (Lactobacillus acidophilus), Lactobacillus casei (Lactobacillus casei), lactobacillus fermenti (Lactobacillus fermentium), form lactobacillus (Lactobacillus gasseri), Lactobacillus helveticus (Lactobacillus helveticus), Yue Shi lactobacillus (Lactobacillus johnsonii), lactobacillus paraceasi (Lactobacillus paracasei), Lactobacillus plantarum (Lactobacillus plantarum), one or more in lactobacillus reuteri (Lactobacillus reuteri) and Lactobacillus rhamnosus (Lactobacillus rhamnosus), described Leuconostoc is leuconostoc mesenteroides subsp mesenteroides (Leuconostoc.mesenteroides subsp.mesenteroides), Leuconostoc mesenteroides breast subspecies (Leuconostoc.mesenteroides subsp.lactosum), Leuconostoc mesenteroides dextranicum (Leuconostoc.mesenteroides subsp.dextranicum), one or more in leuconostoc mesenteroides sub species cremoris (Leuconostoc.mesenteroides subsp.cremoris), described Bifidobacterium is one or more in bifidobacterium adolescentis (Bifidobacterium adolescentis), bifidobacterium lactis (Bifidobacterium lactis), bifidobacterium bifidum (Bifidobacterium bifidum), bifidobacterium breve (Bifidobacterium breve), bifidobacterium infantis (Bifidobacterium infantis) and bifidobacterium longum (Bifidobacterium longum), described zymophyte is streptococcus and/or lactobacillus more preferably, most preferably lactobacillus bulgaricus (Lactobacillus bulgaricus) and streptococcus thermophilus (Streptococcus thermophilus).
4. the preparation method of acidified milk base-material as claimed in claim 1 is characterized in that: described step 3. in, the endpoint pH of described fermentation for fermentation to 4.2～4.6, preferably 4.4～4.5; The temperature of described fermentation is 38 ℃～45 ℃, preferably 40 ℃～43 ℃; The time of described fermentation is 4 hours～10 hours, preferably 4 hours～6 hours;
And/or, described step 4. in, the time of described stirring is 5 minutes～30 minutes;
And/or, described step 4. in, after described curdled milk stirs, by being pumped into whey separator, to carry out demulsification clear;
And/or, described step 4. in, the parameter of described whey separator is: RCF 1000～3000, preferably 1200～1500, centrifugation time 8 minutes～25 minutes, preferably 12 minutes～15 minutes, centrifuging temperature was 38 ℃～45 ℃, preferably 40 ℃～43 ℃.
5. the preparation method of acidified milk base-material as claimed in claim 1, it is characterized in that: in the preparation method of described acidified milk base-material, its feedstock composition comprises standardization skimmed milk and zymophyte; Described standardization skimmed milk and zymogenic content are: 99.99%～99.998% standardization skimmed milk and 0.002%～0.01% zymophyte, described percentage or percentage composition are mass ratio or the quality percentage composition of each composition with respect to acidified milk.
6. the acidified milk base-material that the preparation method of an acidified milk base-material as described as claim 1～5 any one makes.
7. the feedstock composition of demulsification fresh breeze flavor acidified milk, it comprises: acidified milk base-material as claimed in claim 6 and sweet substance.
8. the feedstock composition of demulsification fresh breeze as claimed in claim 7 flavor acidified milk, it is characterized in that: in described feedstock composition, described sweet substance is one or more in HFCS, sucrose syrup, malt syrup, glucose syrup, glycitols sweetener and mogroside;
And/or, in described feedstock composition, the content of described acidified milk base-material is 78%～95%, preferably 80%～93%, percentage composition is the quality percentage composition that the acidified milk base-material accounts for feedstock composition; The content of described sweet substance is 4%～12%, preferably 6%～8%, and percentage composition is the quality percentage composition that sweet substance accounts for feedstock composition;
And/or, in described feedstock composition, also comprise cream product and/or jam;
And/or described cream product is one or more in rare cream, cream and anhydrous butter oil; The consumption of described cream product is 3.0%～4.5%, and described percentage or percentage composition are mass ratio or the quality percentage composition with respect to demulsification fresh breeze flavor acidified milk; Described jam is one or more in strawberry jam, apple jam, blueberry jam, marmalade and pineapple jam etc.; The consumption of described jam is 8%～12%, and described percentage or percentage composition are mass ratio or the quality percentage composition with respect to demulsification fresh breeze flavor acidified milk.
9. the preparation method of demulsification fresh breeze flavor acidified milk, it comprises the following steps: the acidified milk base-material in the feedstock composition of demulsification fresh breeze flavor acidified milk as claimed in claim 7 is mixed with sweet substance after sterilization or sterilizing, carry out smoothing processing, and cooling, filling and refrigeration after-ripening;
While in the feedstock composition of demulsification fresh breeze as claimed in claim 7 flavor acidified milk, also comprising cream product, by the acidified milk base-material with when after sterilization or sterilizing, sweet substance mixes, interpolation cream product after sterilization or sterilizing, then carry out smoothing processing;
While in the feedstock composition of demulsification fresh breeze as claimed in claim 7 flavor acidified milk, also comprising jam, after cooling, filling before, the material after smoothing processing is mixed and gets final product with jam after sterilization or sterilizing.
10. the preparation method of acidified milk base-material as claimed in claim 9, it is characterized in that: the equipment of described cooling use is tubing heat exchanger or scraped surface heat exchanger; Described being cooled to is cooled to 16 ℃～22 ℃;
Described sterilization operation is preferably pasteurize, and temperature is preferably 90 ℃～95 ℃, and sterilizing time is preferably 5 minutes～and 15 minutes; Described disinfecting action is preferably superhigh temperature sterilizing in short-term, and temperature is preferably 132 ℃～138 ℃, and sterilization time is preferably 4 seconds～and 8 seconds;
In the preparation method of described demulsification fresh breeze flavor acidified milk, the equipment that described smoothing processing is used is preferably counterbalance valve, and parameter is preferably 0.3MPa～0.5MPa.
11. the demulsification fresh breeze flavor acidified milk that the preparation method of a demulsification fresh breeze flavor acidified milk as described as claim 9 or 10 prepares.
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