CN103689084B - Cheese yoghourt and preparation method thereof - Google Patents
Cheese yoghourt and preparation method thereof Download PDFInfo
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- CN103689084B CN103689084B CN201310663155.9A CN201310663155A CN103689084B CN 103689084 B CN103689084 B CN 103689084B CN 201310663155 A CN201310663155 A CN 201310663155A CN 103689084 B CN103689084 B CN 103689084B
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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, particularly relate to a kind of cheese yoghourt and preparation method thereof.
Background technology
Cheese also known as cheese, cheese, or is translated and is claimed cheese, is the fresh or ripe fermented dairy product obtained through fermentation, curdled milk sepg whey for raw material with cow's milk and rare cream, partly skimmed milk, buttermilk or these mixtures.In cheesemaking, milk protein is degraded into polypeptide, oligopeptides and amino acid gradually 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, is referred to as " milk gold ", and its peculiar flavour also very by consumers, 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 hinders cheese development at home.On taste, natural cheese is mainly for the external consumer group, and unpromising domestic demand does special adjustment, and its acceptance level is also not high.Such as, employ more edible salt in external cheese product production process for the cheese curd that hardens, anticorrosion, make 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 that Chinese taste is accustomed to.
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; Easily there is the matter structure problems such as coarse mouthfeel, chiltern sense be strong when cheese is used for food processing.Though the interpolation emulsification salt such as phosphate, citrate or the stabilizing agent such as xanthans, guar gum can improve dissolubility and the hydratability of cheese, but relatively large emulsification salt adds the mouthfeel that also can affect finished product, the use in Yoghourt of the stabilizing agent such as xanthans, guar gum can cause fermented yoghourt structural state destruction, whey is separated out, layering, is also not suitable for using in fermented yoghourt.Therefore, the dissolubility, the products taste problem that solve natural cheese from process equipment aspect are better selections.
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 mixed with water by cheese 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 the mixing of cheese powder, fresh milk and other auxiliary materials, the sterilizing flavouring milk that sterile filling is obtained after homogeneous, sterilization.But above product does not all relate to cheese as the use of raw material in Yoghourt, on the impact of Yoghourt fermentation, the impact on sour milk products performance, also not containing biodiasmin in product.
Prior art 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 process such as high temperature melt, technique compared with complicated, food additives consumption is large.The equipment that the present invention selects is shearing dispersion and emulsion equipment, the homogenizer that dairy industry is commonly used, and cheese raw material, without high-temperature process, can not add food additives or only use buffer salt regulation system pH value.Shear that piece-like cheese can be sheared by dispersion and emulsion equipment fast, pulverizing, emulsification is the very little material of particle diameter (general, outlet material particle diameter is at 2 ~ 50 microns, and 90% below 15 microns), when this can ensure material homogeneous, do not block homogenizer, better homogenizing effect.The mixed liquor of cheese and raw milk is through homogenizer, high-pressure homogeneous by two-stage, butter oil spherolite footpath is less, especially the protein after homogeneous in system is wrapped up by fat globule, form albumen fat compound, be evenly distributed in emulsion system, solve the dissolubility of protein in natural cheese, products taste problem well.
product meets Chinese taste custom
Saline taste (edible salt too high levels), bitter taste (bitter peptides) are two principal elements of the uncomfortable natural cheeses of Chinese, product of the present invention, the natural cheese added is up to 20%, edible salt is diluted, a small amount of bitter taste Toplink in natural cheese major part in lactic acid bacteria fermentation process is bred by preferential utilization, promotion lactobacter growth, the harmful effect to finished product of edible salt in cheese raw material, bitter peptides is limited, produce covering of lactic acid by the interpolation of sweetener, fermentation, what product presented is meet Chinese taste custom sour-sweet tasty and refreshing.
Summary of the invention
The object of the invention is to the shortcoming and defect overcoming prior art existence, a kind of cheese yoghourt and preparation method thereof is provided.
The object of the present invention is achieved like this:
The auxiliary materials such as sweetener, buffer salt and stabilizing agent are added in raw milk, pump in pre-pasteurized airtight temporary cylinder after homogeneous, sterilization, cooling, add the natural cheese cutting into fritter under gnotobasis condition, by mixed liquor successively by pre-pasteurized shearing dispersion and emulsion equipment, homogenizer, finally pump into the jar fermenter disinfected, add bacterial classification, heat-preservation fermentation, to certain acidity, obtains cheese yoghourt.
One, cheese yoghourt
cheese yoghourt key component, by mass percentage:
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 added 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:
The recombined milk that a, described raw milk are 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 main matrix as 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 cuts, discharge whey, shaping squeezing, salt marsh, packaging, 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 that raw material is commonly used in 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 white granulated sugar that preferred food product industry of the present invention is the most frequently used.
D, described stabilizing agent are the thickener and emulsifying agent that this area makes that Yoghourt routine uses, 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 improves products taste, raising product viscosity, the precipitation of minimizing whey, and the effect of emulsifying agent promotes that butter oil disperses, prevents butter oil droplet from mutually condensing, makes emulsion system more stable better.
E, described buffer salt refer to the acid salt of weak acid strong alkali salt or 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 creates a certain amount of organic acid during the fermentation, the effect of buffer salt is the Acid denaturation preventing from adding lactoprotein in cheese on the one hand, makes batching material liquid pH value maintain 6.1 ~ 6.8; On the other hand, buffer salt also contributes to improving some lactic acid bacteria bacterium number content.
F, described ferment agent for sour milk are make the conventional lactic acid bacteria culturers of fermented yoghourt, the preferred Lactobacillus casei of the present invention (
lactobacillus casei), Lactobacillus rhamnosus (
lactobacillus rhamnosusgG, be 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 yoghourt preparation method
This method comprises the following steps:
1. cheese cutting
Choose natural cheese, aseptically natural cheese is cut into 1 ~ 3cm with the cutter through cleaning and sterilizing
3blockage, cryopreservation is stand-by;
2. raw milk batching sterilization
In raw milk, add sweetener or sweetener and buffer salt, thickener, circulation stirring evenly after, pre-heating temperature elevation, at 60 ~ 70 DEG C, homogeneous under 18 ~ 22MPa, at 90 ~ 95 DEG C of insulation sterilization 5 ~ 10min, be cooled to 40 ~ 48 DEG C, pump into the temporary cylinder that pre-sterilization is good, obtain cooling raw milk;
3. cheese adds and dispersion
Ready cheese fritter is added in cooling raw milk, stir, through pre-pasteurized closed pipeline with after shearing dispersion and emulsion equipment, again through homogenizer, 40 ~ 48 DEG C, pump into jar fermenter after homogeneous under 18 ~ 22MPa, maintenance system pH value, 6.1 ~ 6.8, is cooled to 37 ~ 42 DEG C, obtains batching feed liquid;
4. product fermentation
Produce by the stirred yoghurt of this area routine or solidification type yoghourt and carry out:
In the jar fermenter that batching feed liquid is housed, add starter culture, 37 ~ 42 DEG C of fermentations to titratable acidity 75 ~ 100oT, obtain agitating type cheese yoghourt;
Or by filling apparatus, to little packing container, proceed to rapidly ferment at constant temperature storehouse by filling for batching feed liquid, 37 ~ 42 DEG C of fermentations to 75oT ~ 100oT, obtain coagulating type cheese yoghourt;
5. Yoghourt cooling
Turn over the cooling of cylinder plate by Yoghourt or stir the type of cooling and agitating type cheese yoghourt is cooled to 16 ~ 22 DEG C, filling to packing container, obtain cooling and stirring type cheese yoghourt;
Or coagulating type cheese yoghourt is shifted out fermentation storehouse, stopping 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 DEG C of freezers, refrigeration, after-ripening 12 ~ 24 hours.
Wherein:
A, described shearing dispersion and emulsion equipment are the on-line grinding disintegrating apparatus that food industry is commonly used, its operation principle is in the cavity of narrow space, the multilayer stator, rotor of antithesis occlusion is housed, rotor is High Rotation Speed under the driving of motor, fast material disperseed, shear and emulsification treatment, material particular diameter distribution is significantly narrowed, preferred pipe line type high-shear dispersing emulsifying machine or colloid mill or online cone mill.
B, described closed pipeline refer to will be kept in cylinder with stainless steel pipes, shear that dispersion and emulsion equipment, homogenizer, jar fermenter etc. are airtight to be connected, material not with extraneous contact, be convenient to sterilization and the sterilization of equipment, prevent the microbial contamination of material.
C, described equipment, pipeline pre-sterilization be in food industry routine cleaning, sterilization mode, preferably 95 ~ 100 DEG C, the hot water pre-sterilization of 15 ~ 30min, sterilization mode, its objective is the microbial contamination avoiding sterilized material.
Three, cheese yoghourt quality
This cheese yoghourt is the milky of uniformity or micro-yellow, and have cheese, the distinctive taste smell of acidified milk, local flavor is natural, unique, and structural state is fine and smooth, evenly, without granular sensation, harsh feeling, sour-sweet tasty and refreshing, no whey is separated out or micro-whey is separated out.
Compared with prior art, the present invention has the following advantages and good effect:
the unique nature of product special flavour
Cheese is rich in oligopeptides, amino acid, aliphatic acid, aldehydes and alcohol compound, and these compounds are all formed relevant 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 facilitate the formation of flavor substance.After measured, comparatively common sour milk content is high for some carboxylic acids of product of the present invention, ketone, aldehydes, alcohols, ester type compound content, has 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 using cheese as raw materials of food processing time, all through process such as heating, high temperature melting, cause the probio in cheese and many physiological activator inactivations, product nutritive value reduces.In the present invention, natural cheese raw material, without high-temperature process, maintains the activity of cheese probio, physiological activator, and product nutritive value is higher.
3. probio content is high
May be because oligopeptides, free amino acid or free fatty in cheese are to the growth-promoting effect of lactic acid bacteria, comparatively common sour milk is high for the probio content of cheese yoghourt of the present invention, the Lactobacillus casei especially slow at Ruzhong growth and breeding under general condition, lower, the prebiotic function of bacterium number content is good, Lactobacillus rhamnosus.Lactobacillus casei, Lactobacillus rhamnosus effectively can tolerate digestion, comprise the enzyme in oral cavity, the gastric juice of low ph value and the bile acid etc. of small intestine, to enter after human body can in enteron aisle large number of viable, play and regulate intestinal flora balance, promote the effects such as human consumption's absorption.Meanwhile, Lactobacillus casei has norcholesterol, adjusting blood lipid, blood pressure, promotes cell division, strengthens human immunity and the pre-prebiotic health care such as anti-cancer and Tumor suppression growth.At present, prebiotic powerful Lactobacillus casei, Lactobacillus rhamnosus are the focuses of domestic and international research, exploitation.
technique is simple, minimizing food additives consumption
Detailed description of the invention
Describe in detail below in conjunction with embodiment:
Protection scope of the present invention is not by 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 dairy company Fonterra of New Zealand.
2, whole-fat milk powder: derive from dairy company Fonterra of New Zealand.
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 obtain, 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 cut into, by Shanghai, bright butter cheese company provides, and Product transport, storage condition are-25 ~-18 DEG C, first thaws at 0 ~ 10 DEG C of freezer before using.
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 referred to 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 section of Denmark.
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, derives from Hansen Corp. of section of Denmark, hereinafter referred to as StBODY-3 or BODY-3.
12, streptococcus thermophilus 040 leavening: containing independent streptococcus thermophilus, derive from Danisco A/S BJ Rep Office of Denmark, hereinafter referred to as St040 or 040.
13, YF-L822, YF-L904 leavening: containing streptococcus thermophilus, lactobacillus bulgaricus, derives from Hansen Corp. of section of Denmark.
14, lactobacillus acidophilus NCFM leavening: freeze drying concentrates bacterium powder, containing independent lactobacillus acidophilus, derives from Danisco A/S BJ Rep Office of Denmark, hereinafter referred to as NCFM.
15, Bb-02 bifidobacterium fermentation agent: freeze drying concentrates bacterium powder, containing independent bifidobacterium bifidum, derives from Danisco A/S BJ Rep Office of Denmark, hereinafter referred to as Bb-02.
16, thickener and emulsifying agent: low-ester pectin, single bi-tristearin, derive from Danisco A/S BJ Rep Office of Denmark, agar derives from Qingdao Li Bangda food company, and converted starch derives from National Starch chemistry (Shanghai) Co., Ltd..
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, involved experimental determining method
1, the lactic acid bacteria such as Lactobacillus casei detects: undertaken by " inspection of GB4789.35 national food safety standard lactic acid bacteria " method.
2, titratable acidity: get 10 g Yoghourts, joins in 20 mL distilled water, drips 0.5% phenolphthalein 2mL simultaneously, is titrated to pink with the NaOH of 0.1 mol/L, and titration volumes (mL) is multiplied by the Titrable acid angle value that 10 are this acidified milk, represents with gill Nie Er degree oT.
Three, embodiment
1, embodiment 1(stirred yoghurt)
1. cheese cutting: choose 30 Ke Masuo lira natural cheeses, be cut to 3cm with cutter after cleaning and sterilizing under Sterilized sanitation environmental condition
3blockage;
2. raw milk batching sterilization: add 70 grams of white granulated sugars in 900 grams of raw milks, circulation stirring evenly after, pre-heating temperature elevation, at 65 DEG C, homogeneous, 95 DEG C of insulation sterilization 5min under 20MPa, is cooled to 45 DEG C, obtains cooling raw milk;
3. cheese adds and dispersion: under aseptic technique, the cheese fritter cut is added in cooling raw milk, stir, the agent of FD60 test-type pipe line type high-shear dispersing emulsifying is first used to be pulverized by cheesy masses, disperse, again through pre-pasteurized homogenizer, 45 DEG C, under 20MPa after homogeneous, cooling feed liquid to 42 DEG C, obtains batching feed liquid;
4. product fermentation: add YF-L904 leavening in batching feed liquid, the total inoculum concentration of streptococcus thermophilus, lactobacillus bulgaricus is 5 × 10
6cFU/g, 42 DEG C of fermentations are to titratable acidity 75oT;
5. Yoghourt cooling: the cheese yoghourt fermented stirring, water-bath are cooled to 20 DEG C, 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 DEG C, 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, tool horse rope lira cheese distinctive delicate fragrance milk fragrance, local flavor is naturally unique, and in product, thermophilus bacterial content is 1.9 × 10
9cFU/g, lactobacillus bulgaricus content are 2.1 × 10
8cFU/g, bacterium number content is higher.
2, embodiment 2(stirred yoghurt)
1. cheese cutting: the 2cm taking 200 grams of well cuttings
3cheddar, thaws at Cool Room 4 DEG C;
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, at 70 DEG C, homogeneous, 90 DEG C of insulation sterilization 10min under 22MPa, be cooled to 48 DEG C, obtain cooling raw milk;
3. cheese adds and dispersion: under aseptic technique, ready Cheddar is added in cooling raw milk, stir, the agent of FD60 test-type pipe line type high-shear dispersing emulsifying is first used to be pulverized by cheesy masses, disperse, again through pre-pasteurized homogenizer, 48 DEG C, under 22MPa after homogeneous, cooling feed liquid to 37 DEG C, 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 DEG C of fermentations are to titratable acidity 100oT;
5. Yoghourt cooling: the cheese yoghourt fermented stirring, water-bath are cooled to 16 DEG C, 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 DEG C 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, thermophilus bacterial 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: the 3cm taking double centner well cutting
3horse rope lira cheese, thaws at Cool Room 4 DEG C;
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 raw milk 798.5 kilograms, WPC34 lactalbumin 20 kilograms), after circulation stirring is even, pre-heating temperature elevation, at 60 DEG C, homogeneous, 92 DEG C of insulation sterilization 8min under 18MPa, be cooled to 40 DEG C, pump into the temporary cylinder that pre-sterilization is good, obtain cooling raw milk;
3. cheese adds and dispersion: keep in cylinder and add ready horse rope lira cheese cooling raw milk, stir, through pre-pasteurized closed pipeline, with MKO2000 type cone mill, cheesy masses is pulverized, is uniformly dispersed, again through pre-pasteurized homogenizer, 40 DEG C, under 22MPa after homogeneous, cooling feed liquid to 37 DEG C, obtains batching feed liquid;
4. product fermentation: by 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 filling to little packing container for feed liquid after interpolation bacterial classification, proceed to rapidly 37 DEG C of ferment at constant temperature storehouses, ferments to 85oT, obtain coagulating type cheese yoghourt;
5. Yoghourt cooling: coagulating type cheese yoghourt shifted out fermentation storehouse, stop fermentation, proceeds to freezer cooling;
6. product refrigeration after-ripening: coagulating type cheese yoghourt is placed in 6 DEG C 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, no whey is separated 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, thermophilus bacterial 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, be aseptically cut to 1cm with cutter after cleaning and sterilizing
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, at 65 DEG C, homogeneous, 92 DEG C of insulation sterilization 5min under 20MPa, be cooled to 45 DEG C, pump into the temporary cylinder that pre-sterilization is good, obtain cooling raw milk;
3. cheese adds and dispersion: keep in cylinder and add ready Gouda cheese, Ida nurse cheese cooling raw milk, stir, through pre-pasteurized closed pipeline, with DJM type colloid mill, cheesy masses is pulverized, is uniformly dispersed, again through pre-pasteurized homogenizer, 40 DEG C, under 18MPa after homogeneous, cooling feed liquid to 39 DEG C, 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, by filling to little packing container for feed liquid of preparing burden after interpolation bacterial classification, proceed to rapidly 39 DEG C of ferment at constant temperature storehouses, ferments to 100oT, obtain coagulating type cheese yoghourt;
5. Yoghourt cooling: coagulating type cheese yoghourt shifted out fermentation storehouse, stop fermentation, proceeds to freezer cooling;
6. product refrigeration after-ripening: coagulating type cheese yoghourt is placed in 10 DEG C 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, no whey is separated 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, thermophilus bacterial 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, be aseptically cut to 1cm with cutter after cleaning and sterilizing
3blockage;
2. raw milk batching sterilization: add 89 kilograms of white granulated sugars, 1 kilogram of low-ester pectin in 900 kilogram of raw cow's milk, after circulation stirring is even, pre-heating temperature elevation, at 65 DEG C, homogeneous, 90 DEG C of insulation sterilization 10min under 22MPa, be cooled to 45 DEG C, pump into the temporary cylinder that pre-sterilization is good, obtain cooling raw milk;
3. cheese adds and dispersion: keep in cylinder and add ready Palma cheese cooling raw milk, abundant stirring, through pre-pasteurized closed pipeline, with FDX type of production pipe line type high-shear dispersing emulsifying machine, cheesy masses is pulverized, is uniformly dispersed, again through pre-pasteurized homogenizer, 40 DEG C, under 18MPa after homogeneous, cooling feed liquid to 37 DEG C, 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 DEG C of fermentations are to titratable acidity 100oT;
5. Yoghourt cooling: the cheese yoghourt fermented stirring, water-bath are cooled to 18 DEG C, 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 DEG C 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, thermophilus bacterial 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 it is 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, at 65 DEG C, homogeneous, 95 DEG C of insulation sterilization 5min under 20MPa, be cooled to 45 DEG C, obtain cooling raw milk;
2. to prepare burden second homogenate: cooling raw milk first crosses the agent of FD60 test-type pipe line type high-shear dispersing emulsifying, through pre-pasteurized homogenizer again, 45 DEG C, under 20MPa after homogeneous, cooling feed liquid to 42 DEG C, obtains batching feed liquid;
3. product fermentation: add YF-L904 leavening, the total inoculum concentration 5 × 10 of streptococcus thermophilus, lactobacillus bulgaricus in batching feed liquid
6cFU/g, 42 DEG C of fermentations are to titratable acidity 90oT;
4. Yoghourt cooling: the cheese yoghourt fermented stirring, water-bath are cooled to 20 DEG C, 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 DEG C, 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.Carry out contrast taste with enforcement 1 to test and assess, comparative example 1 local flavor is more flat, Yoghourt fermentation aftertaste is obviously weaker than embodiment 1 product, in product, thermophilus bacterial content is 6.4 × 10
8cFU/g, lactobacillus bulgaricus content are 5.2 × 10
7cFU/g, lactic acid bacteria bacterium number content 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 it is 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, at 70 DEG C, homogeneous, 90 DEG C of insulation sterilization 10min under 22MPa, be cooled to 48 DEG C, obtain cooling raw milk;
2. to prepare burden second homogenate: cooling raw milk first crosses the agent of FD60 test-type pipe line type high-shear dispersing emulsifying, through pre-pasteurized homogenizer again, 48 DEG C, under 22MPa after homogeneous, cooling feed liquid to 37 DEG C, 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 DEG C of fermentations are to titratable acidity 100oT;
4. Yoghourt cooling: the cheese yoghourt fermented stirring, water-bath are cooled to 20 DEG C, 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 DEG C, 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.Carry out contrast taste with enforcement 2 to test and assess, comparative example 2 local flavor is flat, ferment local-flavor is strong not, Yoghourt aftertaste is obvious weak embodiment 2 also, and in product, thermophilus bacterial 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 (1)
1. a preparation method for cheese yoghourt,
1. key component, by mass percentage:
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 added 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;
It is characterized in that comprising the following steps:
1. cheese cutting
Choose natural cheese, aseptically natural cheese is cut into 1 ~ 3cm with the cutter through cleaning and sterilizing
3blockage, cryopreservation is stand-by;
2. raw milk batching sterilization
In raw milk, add sweetener or sweetener and buffer salt, thickener, circulation stirring evenly after, pre-heating temperature elevation, at 60 ~ 70 DEG C, homogeneous under 18 ~ 22MPa, at 90 ~ 95 DEG C of insulation sterilization 5 ~ 10min, be cooled to 40 ~ 48 DEG C, pump into the temporary cylinder that pre-sterilization is good, obtain cooling raw milk;
3. cheese adds and dispersion
Ready cheese fritter is added in cooling raw milk, stir, through pre-pasteurized closed pipeline with after shearing dispersion and emulsion equipment, again through homogenizer, 40 ~ 48 DEG C, pump into jar fermenter after homogeneous under 18 ~ 22MPa, maintenance system pH value, 6.1 ~ 6.8, is cooled to 37 ~ 42 DEG C, obtains batching feed liquid;
4. product fermentation
Produce by the stirred yoghurt of this area routine or solidification type yoghourt and carry out:
In the jar fermenter that batching feed liquid is housed, add starter culture, 37 ~ 42 DEG C of fermentations to titratable acidity 75 ~ 100 ° of T, obtain agitating type cheese yoghourt;
Or by filling apparatus, to little packing container, proceed to rapidly ferment at constant temperature storehouse by filling for batching feed liquid, 37 ~ 42 DEG C of fermentations to 75 ° of T ~ 100 ° T, obtain coagulating type cheese yoghourt;
5. Yoghourt cooling
Turn over the cooling of cylinder plate by Yoghourt or stir the type of cooling and agitating type cheese yoghourt is cooled to 16 ~ 22 DEG C, filling to packing container, obtain cooling and stirring type cheese yoghourt;
Or coagulating type cheese yoghourt is shifted out fermentation storehouse, stopping 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 DEG C of freezers, refrigeration, after-ripening 12 ~ 24 hours.
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| 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 |
| CN115152845B (en) * | 2021-07-29 | 2023-09-26 | 王天明 | Natural dairy product endogenous stabilizer and application thereof |
| CN113826706B (en) * | 2021-09-06 | 2024-03-08 | 杭州娃哈哈科技有限公司 | Drinking processed cheese with normal temperature and long shelf life and preparation method thereof |
| CN114617224B (en) * | 2022-03-28 | 2023-08-15 | 四川省食品发酵工业研究设计院有限公司 | Normal-temperature probiotic highland barley crystal ball processing device and technology thereof |
| CN116268091A (en) * | 2022-12-27 | 2023-06-23 | 光明乳业股份有限公司 | Cheese secondary fermentation dairy product and preparation method thereof |
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