CN103689084A - Cheese yoghourt and preparation method thereof - Google Patents
Cheese yoghourt and preparation method thereof Download PDFInfo
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- CN103689084A CN103689084A CN201310663155.9A CN201310663155A CN103689084A CN 103689084 A CN103689084 A CN 103689084A CN 201310663155 A CN201310663155 A CN 201310663155A CN 103689084 A CN103689084 A CN 103689084A
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Abstract
The invention discloses cheese yoghourt and a preparation method thereof and relates to the field of processing of fermented dairy products. The cheese yoghourt comprises the following main components in percent by mass: (1) 70-90 percent of raw material milk, 1-20 percent of natural cheese and 7-10 percent of sweetening agent; (2) a stabilizer and a buffer salt are added or not added, if the stabilizer is added, the stabilizer accounts for 0.1-0.5 mass percent; if the buffer salt is added, the buffer salt accounts for 0.05-0.2 mass percent; (3) yoghurt starter, wherein the total inoculum size is 5*105-5*106 CFU/g, and the sum of the mass percent of the components is 100 percent. The preparation method comprises the following steps: (1) cutting cheese; (2) dosing and sterilizing the raw material milk; (3) adding and dispersing the cheese; (4) fermenting the product; (5) cooling the yoghourt; (6) refrigerating and curing the product. The product is unique and natural in flavor, high in nutritive value, high in probiotics content and simple in process, the amount of the food additive is reduced, and the product accords with the Chinese taste habit.
Description
Technical field
The present invention relates to fermented dairy product manufacture field, relate in particular to a kind of cheese Yoghourt and preparation method thereof.
Background technology
Cheese claims again cheese, cheese, or translates and claim cheese, is to take the fresh or ripe fermented dairy product that cow's milk and rare cream, partly skimmed milk, buttermilk or these mixtures make through fermentation, curdled milk sepg whey as raw material.In cheesemaking, milk protein is degraded into gradually polypeptide, oligopeptides and amino acid under the effect of renin, protease and microbial enzyme, and some oligopeptides and amino acid are the precursors of particular flavor material, or directly forms the local flavor of cheese; Fat is hydrolyzed into a series of compounds such as aliphatic acid, aldehydes, alcohols under lipase effect, and some aliphatic acid wherein, particularly volatile fatty acid are the flavor substance ［ Chu Zhongqiu etc. of cheese, the maturation of cheese and flavor substance thereof, China Dairy Industry, 2006,34(12): 42-45 ］.Therefore, cheese is the dairy products that nutritive value is the highest, b referred to as " milk gold ", and its peculiar flavour is favored by consumer also very, has become global high quality food, especially very large at European and American developed countries' cheese consumption figure.
Natural cheese in China market is external imported product substantially, and relatively costly price has hindered cheese development at home.On taste, natural cheese is mainly for the external consumer group, and unpromising domestic demand is done special adjustment, and its acceptance level is also not high.For example, in external cheese product production process, use more edible salt for the cheese curd that hardens, anticorrosion, made products taste be not suitable for very much Chinese taste custom.Current, Yoghourt is agreeable to the taste, delicate mouthfeel is smooth, local flavor is pleasant; The sour milk products with good prebiotic function is topmost fermented dairy product on domestic market.Being combined with of cheese and Yoghourt may provide a kind of unique flavor, prebiotic better function for domestic market, be of high nutritive value, be suitable for the fermented dairy product of Chinese taste custom.
In the production process of natural cheese, the manufacturing procedures such as experience fermentation, curdled milk, discharging whey, maturation, can there is sex change cohesion, form albumen micella in albumen, so that the emulsifying capacity of protein and hydratability can reduce; When the matter structure problems such as coarse mouthfeel, chiltern sense are strong easily appear when the food processing in cheese.Though add dissolubility and hydratability that the stabilizing agents such as the emulsification salt such as phosphate, citrate or xanthans, guar gum can improve cheese, but adding, relatively large emulsification salt also can affect the mouthfeel of finished product, the use in Yoghourt of the stabilizing agent such as xanthans, guar gum can cause fermented yoghourt structural state to destroy, whey is separated out, layering, is also not suitable for using in fermented yoghourt.Therefore from dissolubility, the products taste problem of process equipment aspect solution natural cheese, be, better selection.
Chinese invention patent ［ cheese ice cream and preparation method thereof, publication number CN102422969A ］ discloses feedstock composition of a kind of cheese ice cream and preparation method thereof; Application for a patent for invention ［ preparation method of fluid milk composite, publication number CN101785501A ］ discloses a kind of liquid state breast that cheese is mixed with water and preparation method thereof; Application for a patent for invention ［ a kind of cheese flavourings milk and preparation method thereof, publication number CN101107945A ］ discloses a kind of by cheese powder, fresh milk and the mixing of other auxiliary materials, the sterilizing flavouring milk that sterile filling makes after homogeneous, sterilization.But above product does not all relate to cheese use in Yoghourt as raw material, on the impact of Yoghourt fermentation, impact on sour milk products performance, in product, do not contain biodiasmin yet.
Summary of the invention
The object of the invention is to overcome the shortcoming and defect that prior art exists, a kind of cheese Yoghourt and preparation method thereof is provided.
The object of the present invention is achieved like this:
In raw milk, add the auxiliary materials such as sweetener, buffer salt and stabilizing agent, through homogeneous, sterilization, after cooling, pump in pre-pasteurized airtight temporary cylinder, add the natural cheese that cuts into fritter under gnotobasis condition, mixed liquor is passed through to pre-pasteurized shearing dispersion and emulsion equipment, homogenizer successively, finally pump into the jar fermenter having disinfected, add bacterial classification, heat-preservation fermentation, to certain acidity, makes cheese Yoghourt.
One, cheese Yoghourt
Raw milk 70～90%,
Natural cheese 1～20%,
Sweetener 7～10%,
2. add or do not add stabilizing agent, buffer salt, as added stabilizing agent, its mass percent is 0.1～0.5%; As add buffer salt, its mass percent is 0.05～0.2%;
3. ferment agent for sour milk, its total inoculum concentration is 5 * 10
5～5 * 10
6cFU/g.
The mass percent sum of each component is 100% above.
Wherein:
A, described raw milk are the recombined milk that common lactogenesis, skimmed milk, whole-fat milk powder, defatted milk breast, whey powder, milk protein concentrate or other milk ingredients are made.Its function is as the main matrix of product form and lactobacillus-fermented and carrier.
B, described natural cheese is that animal breast is through standardization, sterilization, cooling, add leavening, adjust or do not adjust acidity, add or do not add additive, add renin, grumeleuse cutting, discharge whey, moulding squeezing, salt marsh, packing, the techniques such as storage are made, it can be existing any natural cheese, preferably be selected from horse rope lira cheese (Mozzarella), Cheddar (Cheddar), Gouda cheese (Gouda), Ida nurse cheese (Edam), Palma cheese (Parmesan), dust door tal fibre cheese (Emmental), one or more in toll bar Bel cheese (Camembert).
C, described sweetener are the conventional raw material of food industry, are selected from one or more in white granulated sugar, HFCS, xylitol, Aspartame, Sucralose and acesulfame potassium; Its effect is for product provides sugariness, the most frequently used white granulated sugar of preferred food product industry of the present invention.
D, described stabilizing agent are that this area makes conventional thickener and the emulsifying agent using of Yoghourt, one or more in preferred pectin, agar, propylene glycol alginate, gelatin, converted starch, sucrose fatty ester, single bi-tristearin, three polyglycerol esters; The effect of thickener is to improve products taste, improve product viscosity, reduce whey and separate out, and the effect of emulsifying agent is to promote better butter oil to disperse, prevent that butter oil droplet from condensing, making emulsion system more stable mutually.
E, described buffer salt refer to weak acid strong alkali salt or the acid salt of polyacid and polyacid base and the mixture of basic salt, as natrium citricum, sodium phosphate trimer and K
2hPO
4-KH
2pO
4buffer system etc.Because natural cheese has produced a certain amount of organic acid during the fermentation, the effect of buffer salt is the sour sex change that prevents from adding lactoprotein in cheese process on the one hand, and the material liquid pH value that makes to prepare burden maintains 6.1～6.8; On the other hand, buffer salt also contributes to improve some lactic acid bacteria bacterium and counts content.
F, described ferment agent for sour milk are the conventional lactic acid bacteria culturers of making fermented yoghourt, the preferred Lactobacillus casei of the present invention (
lactobacillus casei), Lactobacillus rhamnosus (
lactobacillus rhamnosusgG, is called for short LGG), lactobacillus acidophilus (
lactobacillus acidophilus), streptococcus thermophilus (
streptococcus thermophilus), lactobacillus bulgaricus (
lactobacillus bulgaricus), Bifidobacterium (
bifidobacterium), lactococcus lactis subsp (
lactococcus lactis subsp.cremoris), Lactococcus lactis subsp. lactis (
lactococcus lactis subsp. lactis) in one or more.
Two, cheese method for preparing sour milk
This method comprises the following steps:
1. cheese cutting
Choose natural cheese, use the cutter through cleaning and sterilizing, under aseptic condition, natural cheese is cut into 1～3cm
3blockage, cryopreservation is stand-by;
2. raw milk batching sterilization
In raw milk, add sweetener or sweetener and buffer salt, thickener, after circulation stirring is even, pre-heating temperature elevation, homogeneous under 60～70 ℃, 18～22MPa, at 90～95 ℃ of insulation sterilization 5～10min, is cooled to 40～48 ℃, pump into the temporary cylinder disinfecting in advance, obtain cooling raw milk;
3. cheese adds and disperses
In cooling raw milk, add ready cheese fritter, stir, after pre-pasteurized closed pipeline and shearing dispersion and emulsion equipment, again through homogenizer, under 40～48 ℃, 18～22MPa, after homogeneous, pump into jar fermenter, maintenance system pH value, 6.1～6.8, is cooled to 37～42 ℃, obtains batching feed liquid;
4. product fermentation
By the stirred yoghurt of this area routine or solidification type yoghourt, produce and carry out:
In the jar fermenter that batching feed liquid is housed, add starter culture, at 37～42 ℃, ferment to titratable acidity 75～100oT, obtain agitating type cheese Yoghourt;
Or by filling apparatus, by after the filling extremely little packing container of batching feed liquid, proceed to rapidly ferment at constant temperature storehouse, and at 37～42 ℃, ferment to 75oT～100oT, obtain coagulating type cheese Yoghourt;
5. Yoghourt is cooling
By Yoghourt, turn over cylinder plate cooling or stir the type of cooling agitating type cheese Yoghourt is cooled to 16～22 ℃, filling to packing container, obtain cooling and stirring type cheese Yoghourt;
Or coagulating type cheese Yoghourt is shifted out to fermentation storehouse, stops fermentation, cooling down;
6. product refrigeration after-ripening
By coagulating type cheese Yoghourt, or cooling and stirring type cheese Yoghourt is filling to packing container, proceeds to 2～10 ℃ of freezers, refrigeration, after-ripening 12～24 hours.
Wherein:
A, described shearing dispersion and emulsion equipment are the conventional on-line grinding disintegrating apparatus of food industry, its operation principle is in the cavity of narrow space, the multilayer stator, rotor of antithesis interlock is housed, rotor is High Rotation Speed under the driving of motor, fast to material disperse, shearing and emulsification treatment, material particular diameter distribution is significantly narrowed down, preferably pipe line type high-shear dispersing emulsifying machine or colloid mill or online cone mill.
B, described closed pipeline refer to stainless steel pipes will keep in the airtight connections such as cylinder, shearing dispersion and emulsion equipment, homogenizer, jar fermenter, and material does not contact with the external world, is convenient to sterilization and the sterilization of equipment, prevents the microbial contamination of material.
C, described equipment, the pre-sterilization of pipeline be for the routine in food industry is cleaned, sterilization mode, and preferably 95～100 ℃, the hot water of 15～30min are sterilized in advance, sterilization mode, its objective is the microbial contamination of avoiding sterilized material.
Three, cheese Quality of Yoghourt
Trunk butyric acid milk is milky or micro-yellow of uniformity, has cheese, the distinctive taste smell of acidified milk, and local flavor is natural, unique, and structural state is fine and smooth, evenly, without granular sensation, harsh feeling, sour-sweet tasty and refreshing, without whey, separates out or micro-whey is separated out.
Compared with prior art, the present invention has the following advantages and good effect:
Cheese is rich in oligopeptides, amino acid, aliphatic acid, aldehydes and alcohol compound, and these compounds all form relevantly with cheese peculiar taste, and some components directly form the local flavor of cheese, and some components are precursors of flavor substance.Meanwhile, the microorganism in cheese and the enzyme of secretion thereof tie up to that Yoghourt Production process relaying is continuous to play a role, and have promoted the formation of flavor substance.After measured, some carboxylic acids of product of the present invention, ketone, aldehydes, alcohols, ester type compound content are high compared with common sour milk content, have unique pleasant, naturally strong ferment local-flavor.
2. product is of high nutritive value
Cheese is rich in the physiological activator of probio and probiotics fermention generation, prior art is during using cheese as raw materials of food processing, all, through processing such as heating, high temperature melting, cause probio and many physiological activator inactivations in cheese, product nutritive value reduces.In the present invention, natural cheese raw material is without high-temperature process, kept the activity of cheese probio, physiological activator, and product nutritive value is higher.
3. probio content is high
May be due to oligopeptides, free amino acid or the free fatty growth-promoting effect to lactic acid bacteria in cheese, the probio content of cheese Yoghourt of the present invention is high compared with common sour milk, and especially slow at Ruzhong growth and breeding under general condition, bacterium is counted good Lactobacillus casei, the Lactobacillus rhamnosus of lower, the prebiotic function of content.Lactobacillus casei, Lactobacillus rhamnosus can effectively tolerate digestion, comprise enzyme, the gastric juice of low pH value and the bile acid of small intestine etc. in oral cavity, can enter after human body can be in enteron aisle large number of viable, performance regulates intestinal flora balance, promote human body the effect such as to digest and assimilate.Meanwhile, Lactobacillus casei has norcholesterol, regulates blood fat, blood pressure, promotes cell division, strengthens human immunity and pre-anti-cancer and suppresses the prebiotic health cares such as tumor growth.At present, prebiotic powerful Lactobacillus casei, Lactobacillus rhamnosus are the focuses of domestic and international research, exploitation.
Prior art be take natural cheese as raw-food material, all needs to add the food additives such as a large amount of emulsification salt, emulsifying agent, maltodextrin, and through processing such as high temperature melt, technique compared with complicated, food additives consumption is large.The equipment that the present invention selects is conventional shearing dispersion and emulsion equipment, homogenizer of dairy industry, and cheese raw material, without high-temperature process, can not add food additives or only use buffer salt regulation system pH value.Shearing dispersion and emulsion equipment can be the very little material of particle diameter (general, outlet material particle diameter is at 2～50 microns, and 90% below 15 microns) fast by piece-like cheese shearing, pulverizing, emulsification, does not stop up homogenizer, better homogenizing effect when this can guarantee material homogeneous.The mixed liquor of cheese and raw milk is through homogenizer, high-pressure homogeneous by two-stage, butter oil spherolite footpath is less, especially after homogeneous, the protein in system is wrapped up by fat globule, form albumen fat compound, be evenly distributed in emulsion system, solved well the dissolubility of protein in natural cheese, products taste problem.
Saline taste (edible salt too high levels), bitter taste (bitter peptides) are two principal elements of the uncomfortable natural cheese of Chinese, product of the present invention, the natural cheese adding is up to 20%, edible salt is diluted, a small amount of bitter taste Toplink in natural cheese is most of in lactic acid bacteria fermentation process is utilized, promotes lactobacter growth to breed by preferential, edible salt in cheese raw material, bitter peptides are limited to the harmful effect of finished product, interpolation, fermentation by sweetener produce covering of lactic acid, and what product presented is meet Chinese taste custom sour-sweet tasty and refreshing.
The specific embodiment
Below in conjunction with embodiment, describe in detail:
Protection scope of the present invention is not subject to the restriction of described specific embodiment, and described embodiment is only as the single example of illustrating each side of the present invention.
One, raw material and source thereof
1, skimmed milk powder: derive from New Zealand dairy company Fonterra.
2, whole-fat milk powder: derive from New Zealand dairy company Fonterra.
3, raw milk: derive from the bright Dairy Company in Wuhan through the qualified Fresh Milk of antibiotics leftover detection.
4, WPC34 type PURE WHEY: derive from Pan Asia dairy products (Shanghai) Co., Ltd..
5, rare cream: by fresh milk after filtration, preheating, centrifugation, homogeneous, sterilization make, and derives from Shanghai bright butter cheese company.
6, horse rope lira cheese, Cheddar, Gouda cheese, Ida nurse cheese, Palma cheese, white granulated sugar, natrium citricum, sodium phosphate trimer are commercially available.
7,2cm
3cheddar, 3cm
3horse rope lira cheese: under Sterilized sanitation environmental condition, the blockage cheese cutting into, by Shanghai, bright butter cheese company provides, and Product transport, storage condition are-25～-18 ℃, before using, first at 0～10 ℃ of freezer, thaw.
8, L.casei BD-II: freeze drying concentrates bacterium powder, containing independent Lactobacillus casei, derives from the patented strain of bright milk industry company screening, hereinafter to be referred as BD-II.
9, Lactobacillus casei L.casei-01 leavening: freeze drying concentrates bacterium powder, containing independent lactobacillus casei bacterial strain, derives from Hansen Corp. of Denmark section.
10, Lactobacillus rhamnosus LRB: freeze drying concentrates bacterium powder, containing independent Lactobacillus rhamnosus, derives from Duo Aite bio tech ltd, Beijing.
11, streptococcus thermophilus BODY-3 leavening: containing independent streptococcus thermophilus, derive from Hansen Corp. of Denmark section, hereinafter to be referred as StBODY-3 or BODY-3.
12, streptococcus thermophilus 040 leavening: containing independent streptococcus thermophilus, derive from Denmark Danisco A/S BJ Rep Office, hereinafter to be referred as St040 or 040.
13, YF-L822, YF-L904 leavening: containing streptococcus thermophilus, lactobacillus bulgaricus, derive from Hansen Corp. of Denmark section.
14, lactobacillus acidophilus NCFM leavening: freeze drying concentrates bacterium powder, containing independent lactobacillus acidophilus, derives from Denmark Danisco A/S BJ Rep Office, hereinafter to be referred as NCFM.
15, Bb-02 bifidobacterium fermentation agent: freeze drying concentrates bacterium powder, containing independent bifidobacterium bifidum, derives from Denmark Danisco A/S BJ Rep Office, hereinafter to be referred as Bb-02.
16, thickener and emulsifying agent: low-ester pectin, single bi-tristearin, derive from Denmark Danisco A/S BJ Rep Office, agar derives from Qingdao Li Bangda food company, and converted starch derives from the chemical (Shanghai) Co., Ltd. of national starch.
17, FD60 test-type pipe line type high-shear dispersing emulsifying agent: purchased from German FLUKO company.
18, FDX type of production pipe line type high-shear dispersing emulsifying agent: purchased from German FLUKO company.
19, MKO2000 type cone mill: purchased from German IKA company.
20, DJM type colloid mill: purchased from Shanghai Dong Hua high pressure homogenizer factory.
Two, related experimental determining method
1, the lactic acid bacteria such as Lactobacillus casei detects: by < < GB4789.35 food security national standard lactic acid bacteria check > > method, undertaken.
2, titratable acidity: get 10 g Yoghourts, join in 20 mL distilled water, drip 0.5% phenolphthalein 2mL simultaneously, be titrated to pink with the NaOH of 0.1 mol/L, titration volume (mL) is multiplied by the 10 titratable acidity values that are this acidified milk, and oT represents with gill Nie Er degree.
Three, embodiment
1, embodiment 1(stirred yoghurt)
1. cheese cutting: choose 30 Ke Masuo lira natural cheeses, use cutter after cleaning and sterilizing to be cut to 3cm under Sterilized sanitation environmental condition
3blockage;
2. raw milk batching sterilization: in 900 grams of raw milks, add 70 grams of white granulated sugars, circulation stirring evenly after, pre-heating temperature elevation, under 65 ℃, 20MPa, homogeneous, 95 ℃ of insulation sterilization 5min, be cooled to 45 ℃, obtains cooling raw milk;
3. cheese adds and disperses: under aseptic technique, in cooling raw milk, add the cheese fritter cutting, stir, first use the agent of FD60 test-type pipe line type high-shear dispersing emulsifying that cheesy masses is pulverized, disperseed, again through pre-pasteurized homogenizer, under 45 ℃, 20MPa, after homogeneous, cooling feed liquid to 42 ℃, obtains batching feed liquid;
4. product fermentation: add YF-L904 leavening in batching feed liquid, streptococcus thermophilus, the total inoculum concentration of lactobacillus bulgaricus are 5 * 10
6cFU/g, 42 ℃ ferment to titratable acidity 75oT;
5. Yoghourt is cooling: the stirring of cheese Yoghourt, the water-bath that ferment are cooled to 20 ℃, and filling to packing container, obtain cooling and stirring type cheese Yoghourt;
6. product refrigeration after-ripening: filling cooling and stirring type cheese Yoghourt is proceeded to Cool Room 4℃, refrigeration, after-ripening 24 hours.
Before the fermentation of mensuration system, pH value is 6.32, it is 230min that product reaches terminal acidity fermentation time, products taste exquisiteness is smooth, sour-sweet tasty and refreshing, without granular sensation or harsh feeling, without obvious bad saline taste or bitter taste, the distinctive delicate fragrance milk of tool horse rope lira cheese fragrance, local flavor is naturally unique, and in product, streptococcus thermophilus content is 1.9 * 10
9cFU/g, lactobacillus bulgaricus content are 2.1 * 10
8cFU/g, it is higher that bacterium is counted content.
2, embodiment 2(stirred yoghurt)
1. cheese cutting: take 200 grams of 2cm of well cutting
3cheddar, thaws at Cool Room 4℃;
2. raw milk batching sterilization: add 0.5 gram of potassium dihydrogen phosphate, 1.5 grams of dipotassium hydrogen phosphates, 98 grams of white granulated sugars in 700 grams of raw milks, circulation stirring evenly after, pre-heating temperature elevation, homogeneous, 90 ℃ of insulation sterilization 10min under 70 ℃, 22MPa, be cooled to 48 ℃, obtain cooling raw milk;
3. cheese adds and disperses: under aseptic technique, in cooling raw milk, add ready Cheddar, stir, first use the agent of FD60 test-type pipe line type high-shear dispersing emulsifying that cheesy masses is pulverized, disperseed, again through pre-pasteurized homogenizer, under 48 ℃, 22MPa, after homogeneous, cooling feed liquid to 37 ℃, obtains batching feed liquid;
4. product fermentation: press BD-II inoculum concentration 4 * 10 in batching feed liquid
6cFU/g, St040 inoculum concentration 5 * 10
5cFU/g adds leavening, and 37 ℃ ferment to titratable acidity 100oT;
5. Yoghourt is cooling: the stirring of cheese Yoghourt, the water-bath that ferment are cooled to 16 ℃, and filling to packing container, obtain cooling and stirring type cheese Yoghourt;
6. product refrigeration after-ripening: filling cooling and stirring type cheese Yoghourt is proceeded to 2 ℃ of freezers, refrigeration, after-ripening 18 hours.
Before the fermentation of mensuration system, pH value is 6.26, it is 450min that product reaches terminal acidity fermentation time, products taste exquisiteness is smooth, sour-sweet tasty and refreshing, without obvious bad saline taste or bitter taste, the distinctive taste smell of tool Cheddar, local flavor is naturally unique, strong pleasant, and in product, streptococcus thermophilus content is 8.2 * 10
8cFU/g, Lactobacillus casei lactobacillus content are 3.3 * 10
8cFU/g, Lactobacillus casei has good propagation, and in product, the lactobacillus casei content of the good prebiotic function of tool is relatively high.
3, embodiment 3(solidification type yoghourt)
1. cheese cutting: take the double centner 3cm of well cutting
3horse rope lira cheese, thaws at Cool Room 4℃;
2. raw milk batching sterilization: add 1.5 kilograms of natrium citricums, 80 kilograms of white granulated sugars in 818.5 kg feed material breasts (containing 798.5 kilograms of raw milks, 20 kilograms of WPC34 lactalbumins), after circulation stirring is even, pre-heating temperature elevation, homogeneous, 92 ℃ of insulation sterilization 8min under 60 ℃, 18MPa, be cooled to 40 ℃, pump into the temporary cylinder disinfecting in advance, obtain cooling raw milk;
3. cheese adds and disperses: in the temporary cylinder of cooling raw milk, add ready horse rope lira cheese, stir, through pre-pasteurized closed pipeline, cheesy masses is pulverized, is uniformly dispersed with MKO2000 type cone mill, again through pre-pasteurized homogenizer, under 40 ℃, 22MPa after homogeneous, cooling feed liquid to 37 ℃, obtains batching feed liquid;
4. product fermentation: press Lactobacillus rhamnosus LRB inoculum concentration 2 * 10 in batching feed liquid
6cFU/g, streptococcus thermophilus StBody3 inoculum concentration 2 * 10
6cFU/g adds leavening, by filling apparatus, by after the filling extremely little packing container of feed liquid after interpolation bacterial classification, proceeds to rapidly 37 ℃ of ferment at constant temperature storehouses, ferments to 85oT, obtains coagulating type cheese Yoghourt;
5. Yoghourt is cooling: coagulating type cheese Yoghourt is shifted out to fermentation storehouse, stops fermentation, proceed to freezer cooling;
6. product refrigeration after-ripening: coagulating type cheese Yoghourt is placed in to 6 ℃ of freezers, refrigeration, after-ripening 24 hours.
Before the fermentation of mensuration system, pH value is 6.38, it is 485min that product reaches terminal acidity fermentation time, product shows bright and clean, without whey separate out, structural state is even, delicate mouthfeel is smooth, just melt in the mouth, without obvious bad saline taste or bitter taste, and the pure and fresh milk fragrance of tool horse rope lira cheese, local flavor is naturally unique, strong, and in product, streptococcus thermophilus content is 6.3 * 10
8cFU/g, Lactobacillus rhamnosus content are 2.1 * 10
8cFU/g, the Lactobacillus rhamnosus of the good prebiotic function of tool has certain propagation, content higher.
4, embodiment 4(solidification type yoghourt)
1. choose 20 kilograms of Gouda cheeses, 20 kilograms of Ida nurse cheese, use cutter after cleaning and sterilizing to be cut to 1cm under aseptic condition
3blockage;
2. raw milk batching sterilization: (whole-fat milk powder is by 12% reduction at 854.5 kilograms of recombined milks, mass percent) in, add 0.5 kilogram of sodium phosphate trimer, double centner white granulated sugar, 1 kilogram of agar, 1 kilogram of single bi-tristearin, 3 kilograms of converted starches, after circulation stirring is even, pre-heating temperature elevation, homogeneous, 92 ℃ of insulation sterilization 5min under 65 ℃, 20MPa, be cooled to 45 ℃, pump into the temporary cylinder disinfecting in advance, obtain cooling raw milk;
3. cheese adds and disperses: in the temporary cylinder of cooling raw milk, add ready Gouda cheese, Ida nurse cheese, stir, through pre-pasteurized closed pipeline, cheesy masses is pulverized, is uniformly dispersed with DJM type colloid mill, again through pre-pasteurized homogenizer, under 40 ℃, 18MPa after homogeneous, cooling feed liquid to 39 ℃, obtains batching feed liquid;
4. product fermentation: press YF-L822 inoculum concentration 1 * 10 in batching feed liquid
5cFU/g, lactobacillus acidophilus NCFM inoculum concentration 2 * 10
5cFU/g, Bb-02 Bifidobacterium inoculum concentration 2 * 10
5cFU/g adds leavening, by filling apparatus, after adding bacterial classification, prepares burden after the filling extremely little packing container of feed liquid, proceeds to rapidly 39 ℃ of ferment at constant temperature storehouses, ferments to 100oT, obtains coagulating type cheese Yoghourt;
5. Yoghourt is cooling: coagulating type cheese Yoghourt is shifted out to fermentation storehouse, stops fermentation, proceed to freezer cooling;
6. product refrigeration after-ripening: coagulating type cheese Yoghourt is placed in to 10 ℃ of freezers, refrigeration, after-ripening 12 hours.
Before the fermentation of mensuration system, pH value is 6.47, it is 325min that product reaches terminal acidity fermentation time, product shows bright and clean, without whey separate out, structural state is even, delicate mouthfeel, without obvious bad saline taste or bitter taste, the peculiar fragrance of tool cheese, local flavor is naturally unique, strong, and in product, streptococcus thermophilus content is 9.3 * 10
8cFU/g, lactobacillus bulgaricus content are 5.7 * 10
8cFU/g, lactobacillus acidophilus 2.1 * 10
7cFU/g, Bifidobacterium 1.3 * 10
7cFU/g.
5, embodiment 5(stirred yoghurt)
1. cheese cutting: choose 10 kilograms of Palma cheese, use cutter after cleaning and sterilizing to be cut to 1cm under aseptic condition
3blockage;
2. raw milk batching sterilization: in 900 kilogram of raw cow's milk, add 89 kilograms of white granulated sugars, 1 kilogram of low-ester pectin, after circulation stirring is even, pre-heating temperature elevation, homogeneous, 90 ℃ of insulation sterilization 10min under 65 ℃, 22MPa, be cooled to 45 ℃, pump into the temporary cylinder disinfecting in advance, obtain cooling raw milk;
3. cheese adds and disperses: in the temporary cylinder of cooling raw milk, add ready Palma cheese, fully stir, through pre-pasteurized closed pipeline, cheesy masses is pulverized, is uniformly dispersed with FDX type of production pipe line type high-shear dispersing emulsifying machine, again through pre-pasteurized homogenizer, under 40 ℃, 18MPa after homogeneous, cooling feed liquid to 37 ℃, obtains batching feed liquid;
4. product fermentation: press Lactobacillus casei L.casei-01 inoculum concentration 4.5 * 10 in batching feed liquid
6cFU/g, streptococcus thermophilus St040 inoculum concentration 5 * 10
5cFU/g adds leavening, and 37 ℃ ferment to titratable acidity 100oT;
5. Yoghourt is cooling: the stirring of cheese Yoghourt, the water-bath that ferment are cooled to 18 ℃, and filling to packing container, obtain cooling and stirring type cheese Yoghourt;
6. product refrigeration after-ripening: filling cooling and stirring type cheese Yoghourt is proceeded to 6 ℃ of freezers, refrigeration, after-ripening 18 hours.
Before the fermentation of mensuration system, pH value is 6.43, and it is 520min that product reaches terminal acidity fermentation time, and products taste exquisiteness is smooth, sour-sweet tasty and refreshing, without obvious bad saline taste or bitter taste, the distinctive taste smell of tool Cheddar, local flavor is naturally unique pleasant, and in product, streptococcus thermophilus content is 7.6 * 10
8cFU/g, Lactobacillus casei lactobacillus content are 1.9 * 10
8cFU/g, the lactobacillus casei content of the good prebiotic function of tool is relatively high.
Four, comparative example
1, comparative example 1
1. raw milk batching sterilization: add 70 grams of white granulated sugars, 30 grams of whole-fat milk powders in 900 grams of raw milks, and identical with embodiment 1 with fat, the Protein Index of cream and skimmed milk power adjustment batching, after circulation stirring is even, pre-heating temperature elevation, homogeneous, 95 ℃ of insulation sterilization 5min under 65 ℃, 20MPa, be cooled to 45 ℃, obtain cooling raw milk;
2. the second homogenate of preparing burden: cooling raw milk is first crossed the agent of FD60 test-type pipe line type high-shear dispersing emulsifying, through pre-pasteurized homogenizer again, under 45 ℃, 20MPa, after homogeneous, cooling feed liquid to 42 ℃, obtains batching feed liquid;
3. product fermentation: add YF-L904 leavening, streptococcus thermophilus, the total inoculum concentration 5 * 10 of lactobacillus bulgaricus in batching feed liquid
6cFU/g, 42 ℃ ferment to titratable acidity 90oT;
4. Yoghourt is cooling: the stirring of cheese Yoghourt, the water-bath that ferment are cooled to 20 ℃, and filling to packing container, obtain cooling and stirring type cheese Yoghourt;
5. product refrigeration after-ripening: filling cooling and stirring type cheese Yoghourt is proceeded to Cool Room 4℃, refrigeration, after-ripening 24 hours.
Before the fermentation of mensuration system, pH value is 6.62, and it is 290min that product reaches terminal acidity fermentation time, and products taste is comparatively fine and smooth smooth.Contrast taste test and appraisal with enforcement 1, comparative example's 1 local flavor is more flat, Yoghourt fermentation aftertaste is obviously weaker than embodiment 1 product, and in product, streptococcus thermophilus content is 6.4 * 10
8cFU/g, lactobacillus bulgaricus content are 5.2 * 10
7cFU/g, lactic acid bacteria bacterium is counted content and is also starkly lower than embodiment 1.
2, comparative example 2
1. raw milk batching sterilization: add 100 grams of white granulated sugars, 200 grams of whole-fat milk powders in 700 grams of raw milks, and identical with embodiment 2 with fat, the Protein Index of cream and skimmed milk power adjustment batching, after circulation stirring is even, pre-heating temperature elevation, homogeneous, 90 ℃ of insulation sterilization 10min under 70 ℃, 22MPa, be cooled to 48 ℃, obtain cooling raw milk;
2. the second homogenate of preparing burden: cooling raw milk is first crossed the agent of FD60 test-type pipe line type high-shear dispersing emulsifying, through pre-pasteurized homogenizer again, under 48 ℃, 22MPa, after homogeneous, cooling feed liquid to 37 ℃, obtains batching feed liquid;
3. product fermentation: press BD-II inoculum concentration 4 * 10 in batching feed liquid
6cFU/g, St040 inoculum concentration 5 * 10
5cFU/g adds leavening, and 37 ℃ ferment to titratable acidity 100oT;
4. Yoghourt is cooling: the stirring of cheese Yoghourt, the water-bath that ferment are cooled to 20 ℃, and filling to packing container, obtain cooling and stirring type cheese Yoghourt;
5. product refrigeration after-ripening: filling cooling and stirring type cheese Yoghourt is proceeded to Cool Room 4℃, refrigeration, after-ripening 24 hours.
Before the fermentation of mensuration system, pH value is 6.62, and it is 510min that product reaches terminal acidity fermentation time, and products taste is comparatively fine and smooth smooth.Contrast taste test and appraisal with enforcement 2, comparative example's 2 local flavors are flat, ferment local-flavor is strong not, and Yoghourt aftertaste is obviously weak embodiment 2 also, and in product, streptococcus thermophilus content is 6.4 * 10
8cFU/g, lactobacillus casei content are 9.2 * 10
6cFU/g, in comparative example 2, the lactobacillus casei content of the good prebiotic function of tool is far below embodiment 2.
Claims (2)
1. a cheese Yoghourt, is characterized in that:
Raw milk 70～90%,
Natural cheese 1～20%,
Sweetener 7～10%,
2. add or do not add stabilizing agent, buffer salt, as added stabilizing agent, its mass percent is 0.1～0.5%; As add buffer salt, its mass percent is 0.05～0.2%;
3. ferment agent for sour milk, its total inoculum concentration is 5 * 10
5～5 * 10
6cFU/g;
The mass percent sum of each component is 100% above.
2. by the preparation method of a kind of cheese Yoghourt claimed in claim 1, it is characterized in that comprising the following steps:
1. cheese cutting
Choose natural cheese, use the cutter through cleaning and sterilizing, under aseptic condition, natural cheese is cut into 1～3cm
3blockage, cryopreservation is stand-by;
2. raw milk batching sterilization
In raw milk, add sweetener or sweetener and buffer salt, thickener, after circulation stirring is even, pre-heating temperature elevation, homogeneous under 60～70 ℃, 18～22MPa, at 90～95 ℃ of insulation sterilization 5～10min, is cooled to 40～48 ℃, pump into the temporary cylinder disinfecting in advance, obtain cooling raw milk;
3. cheese adds and disperses
In cooling raw milk, add ready cheese fritter, stir, after pre-pasteurized closed pipeline and shearing dispersion and emulsion equipment, again through homogenizer, under 40～48 ℃, 18～22MPa, after homogeneous, pump into jar fermenter, maintenance system pH value, 6.1～6.8, is cooled to 37～42 ℃, obtains batching feed liquid;
4. product fermentation
By the stirred yoghurt of this area routine or solidification type yoghourt, produce and carry out:
In the jar fermenter that batching feed liquid is housed, add starter culture, at 37～42 ℃, ferment to titratable acidity 75～100oT, obtain agitating type cheese Yoghourt;
Or by filling apparatus, by after the filling extremely little packing container of batching feed liquid, proceed to rapidly ferment at constant temperature storehouse, and at 37～42 ℃, ferment to 75oT～100oT, obtain coagulating type cheese Yoghourt;
5. Yoghourt is cooling
By Yoghourt, turn over cylinder plate cooling or stir the type of cooling agitating type cheese Yoghourt is cooled to 16～22 ℃, filling to packing container, obtain cooling and stirring type cheese Yoghourt;
Or coagulating type cheese Yoghourt is shifted out to fermentation storehouse, stops fermentation, cooling down;
6. product refrigeration after-ripening
By coagulating type cheese Yoghourt, or cooling and stirring type cheese Yoghourt is filling to packing container, proceeds to 2～10 ℃ of freezers, refrigeration, after-ripening 12～24 hours.
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| CN105613739A (en) * | 2015-12-30 | 2016-06-01 | 陕西科技大学 | Preparation method of almond yoghourt |
| CN107960462A (en) * | 2016-10-20 | 2018-04-27 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt and preparation method thereof |
| CN108094557A (en) * | 2017-12-25 | 2018-06-01 | 光明乳业股份有限公司 | A kind of cheese acidified milk and preparation method thereof |
| CN108208166A (en) * | 2016-12-21 | 2018-06-29 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt with long shelf life and preparation method thereof |
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| CN109497150A (en) * | 2018-12-29 | 2019-03-22 | 光明乳业股份有限公司 | A kind of preparation method of cheese Yoghourt |
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| CN105613739A (en) * | 2015-12-30 | 2016-06-01 | 陕西科技大学 | Preparation method of almond yoghourt |
| CN107960462A (en) * | 2016-10-20 | 2018-04-27 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt and preparation method thereof |
| CN108208166A (en) * | 2016-12-21 | 2018-06-29 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt with long shelf life and preparation method thereof |
| CN108094557A (en) * | 2017-12-25 | 2018-06-01 | 光明乳业股份有限公司 | A kind of cheese acidified milk and preparation method thereof |
| CN108935686A (en) * | 2018-08-16 | 2018-12-07 | 郭本恒 | A kind of cheese's acidified milk and preparation method thereof |
| CN109497150A (en) * | 2018-12-29 | 2019-03-22 | 光明乳业股份有限公司 | A kind of preparation method of cheese Yoghourt |
| CN112352835A (en) * | 2020-08-27 | 2021-02-12 | 济南佳宝乳业有限公司 | Set cheese buttermilk yogurt and preparation method thereof |
| CN115152845A (en) * | 2021-07-29 | 2022-10-11 | 王天明 | Natural dairy product endogenous stabilizer and application thereof |
| CN115152845B (en) * | 2021-07-29 | 2023-09-26 | 王天明 | Natural dairy product endogenous stabilizer and application thereof |
| CN113826706A (en) * | 2021-09-06 | 2021-12-24 | 杭州娃哈哈科技有限公司 | Normal-temperature long-shelf-life drinking processed cheese and preparation method thereof |
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