CN103564043A - Fermented milk containing lactobacillus rhamnosus - Google Patents
Fermented milk containing lactobacillus rhamnosus Download PDFInfo
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- CN103564043A CN103564043A CN201210257347.5A CN201210257347A CN103564043A CN 103564043 A CN103564043 A CN 103564043A CN 201210257347 A CN201210257347 A CN 201210257347A CN 103564043 A CN103564043 A CN 103564043A
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- milk
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- lactobacillus rhamnosus
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Abstract
Provided fermented milk containing lactobacillus rhamnosus is prepared by mixed fermentation of a milk base material and a starter. Per 1000 Kg of the milk base material is composed of the following components: 850-820 Kg of condensed cow's milk, 10-50 Kg of condensed lactalbumin and 60-100 Kg of sucrose, wherein the mass percent concentration of protein in the milk base material is not less than 3.4%. The fermented milk containing lactobacillus rhamnosus is prepared by fermenting condensed cow's milk, condensed lactalbumin and sucrose according to a certain ratio, and the phenomenon of post-acidification of the product is effectively reduced.
Description
Technical field
The present invention relates to a kind of acidified milk, relate in particular to a kind of acidified milk that contains Lactobacillus rhamnosus.
Background technology
Lactobacillus rhamnosus (L.rhamnosus), is subordinated to lactobacillus, has adjusting microecological balance, strengthens host's enteron aisle resistance, prevention and treatment diarrhoea, preventing respiratory tract infection, caries prevention and eliminate irritated function.The test of animal and human's body shows that this bacterium has the effect of certain fungistatic effect and booster immunization system, can maintain healthy gut flora.At present, Lactobacillus rhamnosus has been applied to the preparation of fermented dairy product as fermented bacterium.But the fermented dairy product that contains Lactobacillus rhamnosus viable bacteria is acidifying phenomenon after storage period easily occurs, and affects product quality.
Summary of the invention
The object of this invention is to provide a kind of acidified milk that contains Lactobacillus rhamnosus, can effectively reduce acidifying phenomenon after product.
The invention provides a kind of acidified milk that contains Lactobacillus rhamnosus, it is made by milk base-material and leavening mixed culture fermentation, in every 1000kg milk base-material, by following component, formed: concentrated milk 850 is to 920kg, WPC 10 to 50kg and sucrose 60 are to 100kg, and wherein in milk base-material, the mass percent concentration of protein is not less than 3.4%.
In a kind of exemplary embodiment of the acidified milk that contains Lactobacillus rhamnosus, concentrated milk is by making cow's milk is concentrated, and concentrated method is flash method, and flashing pressure is-0.1 to-0.05Mpa, temperature is 80 to 90 ℃, and concentrated speed is 1 to 1.5t/min.
In a kind of exemplary embodiment of the acidified milk that contains Lactobacillus rhamnosus, WPC is WPC80 and/or WPC34.
In a kind of exemplary embodiment of the acidified milk that contains Lactobacillus rhamnosus, the leavening that every fermentation 1000kg milk base-material uses is comprised of 10-30g Lactobacillus rhamnosus, 10-50g streptococcus thermophilus and 0.1-0.5g lactobacillus bulgaricus.
In a kind of exemplary embodiment of the acidified milk that contains Lactobacillus rhamnosus, in leavening, the mass ratio of streptococcus thermophilus and lactobacillus bulgaricus is 500:1,100:1 or 20:1.
A kind of acidified milk that contains Lactobacillus rhamnosus provided by the invention, by the milk base-material fermentation consisting of a certain proportion of concentrated milk, WPC and sucrose is formed, can effectively reduce acidifying phenomenon after product.
The specific embodiment
For technical characterictic, object and the effect of invention are had more clearly and understood, the existing the specific embodiment of the present invention that illustrates with the following Examples.
the first embodiment.
1, raw material:
Concentrated milk: consumption is 900kg, concentrated milk is by concentrating cow's milk to make through flash method, and wherein flashing pressure is-0.08Mpa, and temperature is 85 ℃, and concentrated speed is 1.25t/min;
WPC: select WPC80, consumption is 20kg;
Sucrose: consumption is 80kg;
Leavening: formed by 10g Lactobacillus rhamnosus, 50g streptococcus thermophilus and 0.1g lactobacillus bulgaricus.
2, step:
A. after sucrose and WPC being mixed, add the concentrated milk that is heated to 55 ℃, stirring and dissolving, makes mixed material;
B. by mixed material, at pressure, be that 20Mpa, temperature are under the condition of 65 ℃ after homogeneous, then sterilization 300 seconds under 95 ℃ of conditions, milk base-material made;
C. milk base-material is cooled to 45 ℃, adds leavening to mix 5 minutes, then at 42 ℃ of condition bottom fermentations, when acidity reaches 70
oduring T, stop fermentation, material after being fermented;
D. open frozen water and material after fermentation beaten cold, make its temperature be controlled at 20 ℃, stir fermentation after material within 30 seconds, also turn over cylinder to surge tank.In 1 hour, material after fermentation is cooled to 2 ℃ again, makes acidified milk.
Wherein, in milk base-material, the mass percent concentration of protein is 3.6%, and the acidified milk making was placed in immediately refrigeration at 4 ℃ in 1 hour, refrigerated after 10 hours, detected the acidity of acidified milk, was 71
ot.
the second embodiment.
1, raw material:
Concentrated milk: consumption is 850kg, concentrated milk is by concentrating cow's milk to make through flash method, and wherein flashing pressure is-0.08Mpa, and temperature is 85 ℃, and concentrated speed is 1.25t/min;
WPC: select WPC80, consumption is 50kg;
Sucrose: consumption is 100kg;
Leavening: formed by 15g Lactobacillus rhamnosus, 20g streptococcus thermophilus and 0.2g lactobacillus bulgaricus.
2, step:
Identical with step described in the first embodiment, make acidified milk.
Wherein, in milk base-material, the mass percent concentration of protein is 3.5%, and the acidified milk making was placed in immediately refrigeration at 4 ℃ in 1 hour, refrigerated after 10 hours, detected the acidity of acidified milk, was 73
ot.
the 3rd embodiment.
1, raw material:
Concentrated milk: consumption is 920kg, concentrated milk is by concentrating cow's milk to make through flash method, and wherein flashing pressure is-0.1 Mpa, and temperature is 85 ℃, and concentrated speed is 1 t/min;
WPC: select WPC80, consumption is 10kg;
Sucrose: consumption is 70kg;
Leavening: formed by 20g Lactobacillus rhamnosus, 50g streptococcus thermophilus and 0.1g lactobacillus bulgaricus.
2, step:
Identical with step described in the first embodiment, make acidified milk.
Wherein, in milk base-material, the mass percent concentration of protein is 3.4%, and the acidified milk making was placed in immediately refrigeration at 4 ℃ in 1 hour, refrigerated after 10 hours, detected the acidity of acidified milk, was 82
ot.
the 4th embodiment.
1, raw material:
Concentrated milk: consumption is 880kg, concentrated milk is by concentrating cow's milk to make through flash method, and wherein flashing pressure is-0.07Mpa, and temperature is 88 ℃, and concentrated speed is 1.5t/min;
WPC: select WPC80, consumption is 30kg;
Sucrose: consumption is 90kg;
Leavening: formed by 30g Lactobacillus rhamnosus, 10g streptococcus thermophilus and 0.5g lactobacillus bulgaricus.
2, step:
Identical with step described in the first embodiment, make acidified milk.
Wherein, in milk base-material, the mass percent concentration of protein is 3.4%, and the acidified milk making was placed in immediately refrigeration at 4 ℃ in 1 hour, refrigerated after 10 hours, detected the acidity of acidified milk, was 75
ot.
the 5th embodiment.
1, raw material:
Concentrated milk: consumption is 870kg, concentrated milk is by concentrating cow's milk to make through flash method, and wherein flashing pressure is-0.08Mpa, and temperature is 90 ℃, and concentrated speed is 1.0t/min;
WPC: select WPC80, consumption is 40kg;
Sucrose: consumption is 90kg;
Leavening: formed by 10g Lactobacillus rhamnosus, 50g streptococcus thermophilus and 0.1g lactobacillus bulgaricus.
2, step:
Identical with step described in the first embodiment, make acidified milk.
Wherein, in milk base-material, the mass percent concentration of protein is 3.4%, and the acidified milk making was placed in immediately refrigeration at 4 ℃ in 1 hour, refrigerated after 10 hours, detected the acidity of acidified milk, was 80
ot.
the 6th embodiment.
1, raw material:
Concentrated milk: consumption is 900kg, concentrated milk is by concentrating cow's milk to make through flash method, and wherein flashing pressure is-0.1 Mpa, and temperature is 85 ℃, and concentrated speed is 1.2t/min;
WPC: select WPC80, consumption is 20kg;
Sucrose: consumption is 80kg;
Leavening: formed by 30g Lactobacillus rhamnosus, 10g streptococcus thermophilus and 0.5g lactobacillus bulgaricus.
2, step:
Identical with step described in the first embodiment, make acidified milk.
Wherein, in milk base-material, the mass percent concentration of protein is 3.6%, and the acidified milk making was placed in immediately refrigeration at 4 ℃ in 1 hour, refrigerated after 10 hours, detected the acidity of acidified milk, was 78
ot.
the 7th embodiment.
1, raw material:
Concentrated milk: consumption is 880kg, concentrated milk is by concentrating cow's milk to make through flash method, and wherein flashing pressure is-0.06Mpa, and temperature is 90 ℃, and concentrated speed is 1.25t/min;
WPC: select WPC80, consumption is 30kg;
Sucrose: consumption is 90kg;
Leavening: formed by 10g Lactobacillus rhamnosus, 50g streptococcus thermophilus and 0.1g lactobacillus bulgaricus.
2, step:
Identical with step described in the first embodiment, make acidified milk.
Wherein, in milk base-material, the mass percent concentration of protein is 3.6%, and the acidified milk making was placed in immediately refrigeration at 4 ℃ in 1 hour, refrigerated after 10 hours, detected the acidity of acidified milk, was 81
ot.
the 8th embodiment.
1, raw material:
Concentrated milk: consumption is 920kg, concentrated milk is by concentrating cow's milk to make through flash method, and wherein flashing pressure is-0.08Mpa, and temperature is 85 ℃, and concentrated speed is 1.25t/min;
WPC: select WPC80, consumption is 10kg;
Sucrose: consumption is 70kg;
Leavening: formed by 20g Lactobacillus rhamnosus, 50g streptococcus thermophilus and 0.1g lactobacillus bulgaricus.
2, step:
Identical with step described in the first embodiment, make acidified milk.
Wherein, in milk base-material, the mass percent concentration of protein is 3.4%, and the acidified milk making was placed in immediately refrigeration at 4 ℃ in 1 hour, refrigerated after 10 hours, detected the acidity of acidified milk, was 76
ot.
the 9th embodiment.
1, raw material:
Concentrated milk: consumption is 930kg, concentrated milk is by concentrating cow's milk to make through flash method, and wherein flashing pressure is-0.05Mpa, and temperature is 80 ℃, and concentrated speed is 1.3t/min;
WPC: for WPC34 and WPC80 mix with mass ratio 1:1, consumption is 10kg;
Sucrose: consumption is 60kg;
Leavening: formed by 15g Lactobacillus rhamnosus, 30g streptococcus thermophilus and 0.2g lactobacillus bulgaricus.
2, step:
Identical with step described in the first embodiment, make acidified milk.
Wherein, in milk base-material, the mass percent concentration of protein is 3.4%, and the acidified milk making was placed in immediately refrigeration at 4 ℃ in 1 hour, refrigerated after 10 hours, detected the acidity of acidified milk, was 70
ot.
In this article, " equating ", " identical " etc. are not the restriction in strict mathematical meaning, it also can comprise it will be appreciated by those skilled in the art that and preparation or the error that allows while using this product and method.
Be to be understood that, although this description is described according to each embodiment, but not each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should make description as a whole, technical scheme in each embodiment also can, through appropriately combined, form other embodiments that it will be appreciated by those skilled in the art that.
Listed a series of detailed description is above only illustrating for feasibility embodiment of the present invention; they are not in order to limit the scope of the invention, all disengaging within equivalent embodiment that skill spirit of the present invention does or change all should be included in protection scope of the present invention.
Claims (5)
1. an acidified milk that contains Lactobacillus rhamnosus, it is made by milk base-material and leavening mixed culture fermentation, it is characterized in that in milk base-material, by following component, being formed described in every 1000kg: concentrated milk 850 is to 920kg, WPC 10 to 50kg and sucrose 60 are to 100kg, and in wherein said milk base-material, the mass percent concentration of protein is not less than 3.4%.
2. acidified milk as claimed in claim 1, wherein said concentrated milk is made by cow's milk flash concentration, and flashing pressure is-0.1 to-0.05Mpa, and temperature is 80 to 90 ℃, and concentrated speed is 1 to 1.5t/min.
3. acidified milk as claimed in claim 1, wherein said WPC is WPC80 and/or WPC34.
4. acidified milk as claimed in claim 1, the described leavening that wherein described in every 1000kg, milk base-material uses is comprised of 10-30g Lactobacillus rhamnosus, 10-50g streptococcus thermophilus and 0.1-0.5g lactobacillus bulgaricus.
5. acidified milk as claimed in claim 4, in wherein said leavening, the mass ratio of described streptococcus thermophilus and described lactobacillus bulgaricus is 500:1,100:1 or 20:1.
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| CN201210257347.5A CN103564043A (en) | 2012-07-24 | 2012-07-24 | Fermented milk containing lactobacillus rhamnosus |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105961588A (en) * | 2016-05-03 | 2016-09-28 | 新希望乳业控股有限公司 | Probiotic lactobacillus rhamnosus fermented milk and preparation method thereof |
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Application publication date: 20140212 |