CN103947764A - Cheese beverage containing probiotics and preparation method thereof - Google Patents
Cheese beverage containing probiotics and preparation method thereof Download PDFInfo
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- CN103947764A CN103947764A CN201410201388.1A CN201410201388A CN103947764A CN 103947764 A CN103947764 A CN 103947764A CN 201410201388 A CN201410201388 A CN 201410201388A CN 103947764 A CN103947764 A CN 103947764A
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Abstract
The invention discloses a cheese beverage containing probiotics and a preparation method thereof. The preparation method comprises the following steps: (1) homogenizing raw milk and carrying out pasteurization at 72-76 DEG C for 10-15 seconds or intense heating treatment at 85-95 DEG C for 3-5 minutes to obtain treated milk; (2) cooling, adding a mesophilic fermenting agent and probiotics to ferment, and adding chymosin to continue fermentation after 15-30 minutes of fermentation till the pH is 4.6-5.0; (3) heating to 36-38 DEG C and discharging whey to obtain curds; and (4) sterilizing juice at 106-110 DEG C for 10-20 seconds, cooling, washing the curds by the juice from bottom to top, stirring while washing, and homogenizing to obtain the cheese beverage, wherein the homogenizing pressure is over 0.4MPa and the weight ratio of the curds to the juice is 1:9 to 5:5. The cheese beverage organically combines cheese, probiotics and juice, the survival amount of probiotics can be maintained, and the cheese beverage is abundant in nutrition and smooth in taste and is sweet and sour.
Description
Technical field
The present invention relates to a kind of cheese drink containing probio and preparation method thereof.
Background technology
Cheese is generally acknowledged nutrient excellent product.The yield that cow's milk is made into cheese is approximately 7%～10%, in cheese except containing good protein, also contain the trace quantity mineral substance elements such as carbohydrate, organic acid, calcium, phosphorus, sodium, potassium, magnesium, iron, zinc and fat-soluble A, the Multiple components such as carrotene and water miscible vitamin B1, B2, B6, B12, nicotinic acid, pantothenic acid, biotin, these materials have many important physiological functions.
Probio is a kind of when taking in the microorganism live body that can play to host health beneficial effect after some.Probio can compete and contain its growth in colon and small intestine with harmful microorganism, be of value to the stable of digestive system.In addition, probio also has the enteric infection of preventing, the antitumor and effect that improves lactose utilization rate in people's alimentary canal, often drinks containing the food of profitable probliotics useful to health.
Pure juice is the same with fresh fruit, contains abundant vitamin.For example in 100% orange juice, the content of vitamin C and carrotene is higher, and the orange juice of the 250mL high-quality 100% of having a drink can meet one day ascorbic nutritional need of adult substantially.Carrotene, except dividing and be converted into vitamin A at inside of human body, also has stronger antioxidation, contributes to eliminate free radical and MDA healthhazard in human body.In pure juice, the content of the mineral matter such as potassium, magnesium is very abundant, and the content of potassium content more and sodium is little, and this is very favourable for preventing hypertension.The elements such as potassium, sodium, magnesium, calcium can produce alkaline matter in body metabolism process, are conducive to neutralize too much acidic materials, keep the acid in human body to subtract balance, also contain the multivitamin such as vitamin B2, folic acid in pure juice.
If can cheese, probio and fruit juice be combined in a product, make it the nutritional labeling of Sync enrichment cheese, probio and fruit juice, and local flavor, good mouthfeel, will there are very large market prospects, but also not occur such product in the market.Analyze reason, be not difficult to find, in the process how cheese, probio and fruit juice being combined in exploration, research and development process will certainly face following several technical problem that is difficult to overcome: the one, and, because fruit juice is acid, cheese is taking albumen as substrate, meet acid and be easy to precipitation, easily layering and easily further separate out whey, thus be difficult to realize the combination of cheese and fruit juice, even be also difficult to control in conjunction with rear both mass ratio; The 2nd,, adding of fruit juice easily makes the pH value of cheese drink that larger variation occurs, and has a strong impact on the normal growth of probio.Just because of above-mentioned all difficulties, just make exploratory stage stagnation.This phenomenon is urgently to be resolved hurrily.
Summary of the invention
Technical problem to be solved by this invention is to overcome if containing adding fruit juice in the cheese drink of probio, can cause the mass ratio of cheese and fruit juice to be difficult to affect the defect of probio growth adding of control, fruit juice, and a kind of cheese drink containing probio and preparation method thereof is provided.The described cheese drink containing probio has been realized cheese, probio and fruit juice three's combination, can continue to keep the survival volume of probio, and natural health is nutritious, best in quality, delicate mouthfeel, sweet and sour taste.
The invention provides a kind of preparation method of the cheese drink containing probio; Described preparation method comprises the steps:
(1) by raw milk homogeneous, and carry out the heat-flash processing of 72-76 DEG C, the pasteurize of 10-15s or 85-95 DEG C, 3-5min, must process breast;
(2) by cooling described processing breast, add and have a liking for warm leavening and probio is fermented, it is 4.6-5.0 that fermentation starts to add after 15-30min the renin pH to terminal that continues to ferment, and obtains acidified milk; Described probio comprises one or more in Lactobacillus casei (Lactobacillus casei), lactobacillus acidophilus (Lactobacillus acidophilus) and Bifidobacterium (Bifidobacteria);
(3) described acidified milk is warming up to 36-38 DEG C, discharging whey, obtains curdled milk;
(4) fruit juice is carried out to 106-110 DEG C, the sterilizing of 10-20s, cooling, then rinse from bottom to top described curdled milk with described fruit juice, and stir on flushing limit, limit, homogeneous; The pressure of described homogeneous is more than 0.4MPa; The mass ratio of described curdled milk and described fruit juice is (1:9)-(5:5).
In step (1), described raw milk is through physics and chemistry and the qualified animal breast of Micro biological Tests, is preferably one or more of cow's milk, sheep breast, hunchbacked breast and horse Ruzhong.
In step (1), described homogeneous is this area routine operation, and the temperature of described homogeneous is preferably 50-65 DEG C, and the pressure of described homogeneous is preferably 12-20MPa.
In step (2), described this area routine operation that is cooled to, preferably for being cooled to 28-32 DEG C.
In step (2), described have a liking for warm leavening and preferably comprise one or more in Lactococcus lactis subsp. lactis (Lactococcus lactis subsp.lactis), lactococcus lactis subsp (Lactococcus lactis subsp.cremoris), saliva chain coccus thermophilous subspecies (streptococcus salivarius subsp.thermophilus) and Lactococcus lactis subsp. lactis biacetyl mutation (Lactococcus lactis subsp.Lactis biovar.diacetylactis).The described addition of having a liking for warm leavening is preferably for 0.1-0.8g/100L processes breast.
In step (2), described probio preferably also activates before adding.Described activation preferably comprises following operation: probio is transferred to the inoculum concentration of 4-6g/100L in the reduction skimmed milk of sterilizing and cultivates 24h-36h at 32 DEG C-37 DEG C, and then taking reduction skimmed milk as culture medium goes down to posterity 2-3 time, can obtain viable count>=2 × 10
8the probiotic's culture liquid of cfu/g.
Wherein, described probiotic's culture liquid preferably joins processing Ruzhong with the addition of 1%-3% and ferments, and described percentage is to account for the newborn percent by volume of described processing.
In step (2), described to have a liking for the effect that warm leavening brings into play be during the fermentation acidifying, even if the pH of the fermentation termination of zymotic fluid is down to 4.6-5.0.
In step (2), described fermentation is preferably carried out in the ripe container of cheese.
In step (2), the addition of described renin is this area routine, is preferably that 1-15g renin/1000L processes breast.
In step (2), the temperature of described continuation fermentation is preferably 28-32 DEG C.
In step (3), when described intensification, preferably also accompany by stirring.Wherein, the described speed of agitator that accompanies by stirring is as the criterion not make the grumeleuse of described acidified milk break up, and is preferably 50-60rpm.The duration of described intensification is preferably 30-60min.
In step (3), described discharging whey can adopt the method for the eliminating whey of this area routine to carry out, and generally uses gauze, cloth bag or cheese cloth to filter, or carries out centrifugation after stirring; Wherein, the speed of agitator that carries out centrifugation after described stirring is preferably 50-60rpm; The centrifugal force that carries out centrifugation after described stirring is preferably 3000-4000g; The centrifugation time that carries out centrifugation after described stirring is preferably 10-20min.
In step (4), described fruit juice is preferably pure juice, being more preferably one or more in Cantaloupe juice, orange juice, mango juice, cider, grape juice, yellow peach juice, passion fruit juice, haw juice, kiwi-fruit juice and bananas juice, is more preferably further Cantaloupe juice, orange juice or grape juice.
In step (4), described this area routine operation that is cooled to, preferably for being cooled to 28-32 DEG C.
In step (4), preferably also in described fruit juice, add stabilizing agent, described stabilizing agent carries out sterilizing and cooling together with described fruit juice.Described stabilizing agent preferably comprises one or more in gelatin, guar gum, carragheen and monoglyceride.In the time that described stabilizing agent comprises gelatin, the addition of described gelatin is preferably 0.3-1.2%.In the time that described stabilizing agent comprises guar gum, the addition of described guar gum is preferably 0.2-0.4%.In the time that described stabilizing agent comprises carragheen, the addition of described carragheen is preferably 0.01-0.03%.In the time that described stabilizing agent comprises monoglyceride, the addition of described monoglyceride is preferably 0.1-0.2%.Described percentage is the mass percent of the mixture that accounts for described fruit juice and described curdled milk.
In step (4), the mode of rinsing has from bottom to top ensured that fruit juice can fully mix with curdled milk, thereby obtains the cheese drink of delicate mouthfeel, stable uniform.The described pressure rinsing is from bottom to top preferably 0.8-1MPa.The described rate of flow of fluid rinsing is from bottom to top preferably 3-10mL/s.
In step (4), described homogeneous preferably carries out in homogenizer.Described homogeneous is preferably aseptic homogeneous.In the time that the pressure of homogeneous is less than 0.4MPa, the stability of fruit juice cheese drink can be affected; Therefore, more than the pressure of described homogeneous need reach 0.4MPa.The maximum of the pressure of described homogeneous can applicable force value be selected according to the homogenizer of this area, is generally 0.6MPa.
The present invention also provides a kind of cheese drink containing probio being made by above-mentioned preparation method.
Meeting on the basis of this area general knowledge, above-mentioned each optimum condition, can be combined, and obtains the preferred embodiments of the invention.
Agents useful for same of the present invention and raw material be commercially available obtaining all.
Positive progressive effect of the present invention is: the cheese drink containing probio prepared by the present invention, effectively cheese drink and fruit juice containing probio are combined, not only kept the high protein of cheese, containing the nutritive value of several mineral materials but also increased prebiotic effect, Sync enrichment abundant water soluble vitamin in fruit juice.
Detailed description of the invention
Mode below by embodiment further illustrates the present invention, but does not therefore limit the present invention among described scope of embodiments.The experimental technique of unreceipted actual conditions in the following example, according to conventional method and condition, or selects according to catalogue.
In following embodiment, the raw milk using is for through physics and chemistry and the qualified animal breast of Micro biological Tests, as one or more of cow's milk, sheep breast, hunchbacked breast and horse Ruzhong.
In following embodiment, if no special instructions, percentage is mass percent.
Embodiment 1
The present embodiment is raw materials used: cow's milk 10Kg, 100% Cantaloupe juice 0.5Kg, have a liking for warm leavening MA1450DCU (Danisco A/S BJ Rep Office) 0.05g, lactobacillus acidophilus (HOWARU Dophilus LYO100DCU-NM, Danisco A/S BJ Rep Office) zymotic fluid 0.1L, renin (Marzyme150MG, 100g, 2080-2305IMCU/g, Danisco A/S BJ Rep Office) 0.015g, guar gum 3g, monoglyceride 2g.
Wherein, probio is lactobacillus acidophilus (Lactobacillus acidophilus), lactobacillus acidophilus zymotic fluid is made by following method: lactobacillus acidophilus need to activate in advance, be transferred in the reduction skimmed milk of sterilizing 37 DEG C with the inoculum concentration of 4g/100L and cultivate 36h, and then taking reduction skimmed milk as culture medium goes down to posterity 2-3 time, obtain viable count>=2 × 10
8the cfu/g zymotic fluid of working.
Wherein, the addition manner of renin is: the saline solution with 1.5% is made into 0.015g renin 2% solution, and is incubated 25min at 30 DEG C, then adds processing Ruzhong.
Preparation method containing the cheese drink of probio in the present embodiment is as follows:
(1) by cow's milk homogeneous under 60 DEG C, the condition of 18MPa, and carry out 74 DEG C, the pasteurize of 15s, must process breast;
(2) processing breast is cooled to 32 DEG C, interpolation is had a liking for warm leavening 0.05g and is carried out acidifying, adds lactobacillus acidophilus zymotic fluid 0.1L fermentation simultaneously, and fully stir 3min, leave standstill, fermentation start to add after 30min renin 32 DEG C continue standing for fermentation to terminal pH be 4.8, obtain acidified milk;
(3) acidified milk is stirred to 1h and be increased to 36 DEG C to temperature, be placed in gauze for filtering to get rid of whey, to separating out without whey, obtain curdled milk;
(4) 0.5Kg, 100% Cantaloupe juice are mixed with stabilizing agent (guar gum and monoglyceride), and rapid stirring, carry out 108 DEG C, the sterilizing of 15s, be cooled to 32 DEG C, use the mixture of Cantaloupe juice and stabilizing agent with the pressure of 0.8MPa, the speed of 5mL/s is rinsed curdled milk from bottom to top again, and stir on flushing limit, limit, aseptic homogeneous in the homogenizer that is 0.5MPa at pressure when stirring; The mass ratio of curdled milk and fruit juice is 1:1.
Result: the cheese fruit juice product that has formed the milkiness state with juice color, stable uniform.
Embodiment 2
The present embodiment is raw materials used: horse breast 10Kg, 100% cider 0.9Kg, have a liking for warm leavening RM3250DCU (Danisco A/S BJ Rep Office) 0.06g, Bifidobacterium (B.bifidum (BB) 13.5DCU, Danisco A/S BJ Rep Office) zymotic fluid 0.2L, renin (Marzyme150MG, 100g, 2080-2305IMCU/g, Danisco A/S BJ Rep Office) 0.01g.
Wherein, probio is Bifidobacterium (Bifidobacteria), bifidus bacillus fermented liquid is made by following method: Bifidobacterium need to activate in advance, be transferred in the reduction skimmed milk of sterilizing 37 DEG C with the inoculum concentration of 6g/100L and cultivate 36h, and then taking reduction skimmed milk as culture medium goes down to posterity 2-3 time, obtain viable count>=2 × 10
8the cfu/g zymotic fluid of working.
Wherein, the addition manner of renin is: the saline solution with 1.5% is made into 0.01g renin 2% solution, and is incubated 25min at 30 DEG C, then adds processing Ruzhong.
Preparation method containing the cheese drink of probio in the present embodiment is as follows:
(1) by cow's milk homogeneous under 65 DEG C, the condition of 20MPa, and carry out 85 DEG C, the heat-flash processing of 3min, must process breast;
(2) processing breast is cooled to 30 DEG C, interpolation is had a liking for warm leavening 0.06g and is carried out acidifying, adds lactobacillus acidophilus zymotic fluid 0.1L fermentation simultaneously, and fully stir 3min, leave standstill, fermentation start to add after 15min renin 30 DEG C continue standing for fermentation to terminal pH be 4.6, obtain acidified milk;
(3) acidified milk is stirred to 30min and is increased to 38 DEG C to temperature, after stirring under 3000g condition centrifugal 10min, obtain curdled milk;
(4) 0.9Kg, 100% cider are carried out to 108 DEG C, the sterilizing of 15s, be cooled to 28 DEG C, then use the pressure of cider with 1MPa, the speed of 3mL/s is rinsed curdled milk from bottom to top, stir on flushing limit, limit, aseptic homogeneous in the homogenizer that is 0.6MPa at pressure when stirring; The mass ratio of curdled milk and fruit juice is 1:9.
Result: the cheese fruit juice product that has formed the milkiness state with juice color, stable uniform.
Embodiment 3
The present embodiment is raw materials used: sheep breast 10Kg, 100% grape juice 0.6Kg, have a liking for warm leavening R707,100U (Chr. Hansen A/S) 0.01g, Lactobacillus casei (L.casei LC11LYO50DCU-S, Danisco A/S BJ Rep Office) zymotic fluid 0.3L, renin (Marzyme150MG, 100g, 2080-2305IMCU/g, Danisco A/S BJ Rep Office) 0.014g, gelatin 5g.
Wherein, probio is Lactobacillus casei (Lactobacillus casei), Lactobacillus casei zymotic fluid is made by following method: Lactobacillus casei need to activate in advance, be transferred in the reduction skimmed milk of sterilizing 36 DEG C with the inoculum concentration of 6g/100L and cultivate 24h, and then taking reduction skimmed milk as culture medium goes down to posterity 2-3 time, obtain viable count>=2 × 10
8the cfu/g zymotic fluid of working.
Wherein, the addition manner of renin is: the saline solution with 1.5% is made into 0.014g renin 2% solution, and is incubated 25min at 30 DEG C, then adds processing Ruzhong.
Preparation method containing the cheese drink of probio in the present embodiment is as follows:
(1) by cow's milk homogeneous under 55 DEG C, the condition of 12MPa, and carry out 76 DEG C, the pasteurize of 10s, must process breast;
(2) processing breast is cooled to 32 DEG C, interpolation is had a liking for warm leavening 0.01g and is carried out acidifying, adds Lactobacillus casei zymotic fluid 0.3L fermentation simultaneously, and fully stir 3min, leave standstill, fermentation start to add after 20min renin 28 DEG C continue standing for fermentation to terminal pH be 5.0, obtain acidified milk;
(3) acidified milk is stirred to 40min and be increased to 38 DEG C to temperature, under 4000g condition, centrifugal 15min, obtains curdled milk;
(4) 0.6Kg, 100% grape juice are mixed with stabilizing agent (gelatin), and rapid stirring, carry out 110 DEG C, the sterilizing of 10s, be cooled to 32 DEG C, use the mixture of grape juice and stabilizing agent with the pressure of 1MPa, 10mL/s speed is rinsed curdled milk from bottom to top again, and stir on flushing limit, limit, aseptic homogeneous in the homogenizer that is 0.4MPa at pressure when stirring; The mass ratio of curdled milk and fruit juice is 4:6.
Result: the cheese fruit juice product that has formed the milkiness state with juice color, stable uniform.
Embodiment 4
The present embodiment is raw materials used: hunchbacked newborn 10Kg, 100% grapefruit juice 0.7Kg, have a liking for warm leavening MA1450DCU (Danisco A/S BJ Rep Office) 0.08g, lactobacillus acidophilus (HOWARU Dophilus LYO100DCU-NM, Danisco A/S BJ Rep Office) zymotic fluid 0.2L, renin (Marzyme150MG, 100g, 2080-2305IMCU/g, Danisco A/S BJ Rep Office) 0.013g.
Wherein, probio is lactobacillus acidophilus (Lactobacillus acidophilus), lactobacillus acidophilus zymotic fluid is made by following method: lactobacillus acidophilus need to activate in advance, be transferred in the reduction skimmed milk of sterilizing 32 DEG C with the inoculum concentration of 5g/100L and cultivate 48h, and then taking reduction skimmed milk as culture medium goes down to posterity 2-3 time, obtain viable count>=2 × 10
8the cfu/g zymotic fluid of working.
Wherein, the addition manner of renin is: the saline solution with 1.5% is made into 0.013g renin 2% solution, and is incubated 25min at 30 DEG C, then adds processing Ruzhong.
Preparation method containing the cheese drink of probio in the present embodiment is as follows:
(1) by cow's milk homogeneous under 50 DEG C, the condition of 20MPa, and carry out 76 DEG C, the pasteurize of 15s, must process breast;
(2) processing breast is cooled to 32 DEG C, interpolation is had a liking for warm leavening 0.08g and is carried out acidifying, adds lactobacillus acidophilus zymotic fluid 0.2L fermentation simultaneously, and fully stir 3min, leave standstill, fermentation start to add after 20min renin 32 DEG C continue standing for fermentation to terminal pH be 4.7, obtain acidified milk;
(3) acidified milk is stirred to 50min and be increased to 37 DEG C to temperature, be placed in gauze for filtering to get rid of whey, to separating out without whey, obtain curdled milk;
(4) by 0.7Kg, 100% grapefruit juice 106 DEG C, the sterilizing of 15s, be cooled to 30 DEG C, then use the pressure of grapefruit juice with 0.8MPa, the speed of 6mL/s is rinsed curdled milk from bottom to top, stir on flushing limit, limit, aseptic homogeneous in the homogenizer that is 0.6MPa at pressure when stirring; The mass ratio of curdled milk and fruit juice is 3:7.
Result: the cheese fruit juice product that has formed the milkiness state with juice color, stable uniform.
To sum up, the present invention has filled up the market vacancy, a kind of probio cheese juice drinks is provided, cheese wherein belongs to fresh cheese, without maturation, under the prerequisite of not destroying nutritional labeling, form painted milkiness shape cheese juice drinks, nutritious, delicate mouthfeel with fruit juice combination preferably.
Comparative example 1
This comparative example is raw materials used: cow's milk 10Kg, 100% Cantaloupe juice 1.2Kg, have a liking for warm leavening MA1450DCU (Danisco A/S BJ Rep Office) 0.05g, lactobacillus acidophilus (HOWARU Dophilus LYO100DCU-NM, Danisco A/S BJ Rep Office) zymotic fluid 0.1L, renin (Marzyme150MG, 100g, 2080-2305IMCU/g, Danisco A/S BJ Rep Office) 0.015g, guar gum 3g, monoglyceride 2g.
Wherein, probio is lactobacillus acidophilus (Lactobacillus acidophilus), lactobacillus acidophilus zymotic fluid is made by following method: lactobacillus acidophilus need to activate in advance, be transferred in the reduction skimmed milk of sterilizing 37 DEG C with the inoculum concentration of 4g/100L and cultivate 36h, and then taking reduction skimmed milk as culture medium goes down to posterity 2-3 time, obtain viable count>=2 × 10
8the cfu/g zymotic fluid of working.
Wherein, the addition manner of renin is: the saline solution with 1.5% is made into 0.015g renin 2% solution, and is incubated 25min at 30 DEG C, then adds processing Ruzhong.
Preparation method containing the cheese drink of probio in this comparative example is as follows:
(1) by cow's milk homogeneous under 60 DEG C, the condition of 18MPa, and carry out 74 DEG C, the pasteurize of 15s, must process breast;
(2) processing breast is cooled to 32 DEG C, interpolation is had a liking for warm leavening 0.05g and is carried out acidifying, adds lactobacillus acidophilus zymotic fluid 0.1L fermentation simultaneously, and fully stir 3min, leave standstill, fermentation start to add after 30min renin 32 DEG C continue standing for fermentation to terminal pH be 4.8, obtain acidified milk;
(3) acidified milk is stirred to 1h and be increased to 36 DEG C to temperature, be placed in gauze for filtering to get rid of whey, to separating out without whey, obtain curdled milk;
(4) 1.2Kg, 100% Cantaloupe juice are mixed with stabilizing agent (guar gum and monoglyceride), and rapid stirring, carry out 108 DEG C, the sterilizing of 15s, be cooled to 32 DEG C, use the mixture of Cantaloupe juice and stabilizing agent with the pressure of 0.8MPa, the speed of 6mL/s is rinsed curdled milk from bottom to top again, and stir on flushing limit, limit, aseptic homogeneous in the homogenizer that is 0.5MPa at pressure when stirring; The mass ratio of curdled milk and fruit juice is 1:12.
Finished product: the cheese fruit juice product that forms the milkiness state with juice color, stable uniform.
Result: the cheese drink cheese savoury deficiency making with the mass ratio of 1:12 with curdled milk and fruit juice, large system nutrient composition content, the particularly protein content of affecting of fruit juice amount, without fermentation fragrance, in addition, probio is difficult for growth, and probiotics viable bacteria quantity is less, is difficult for survival.The drink making for embodiment 1 and comparative example 1 carries out viable count while detecting, and testing result is as shown in table 1.
Table 1 embodiment 1 and comparative example's 1 viable count testing result
Comparative example 2
On comparative example 1 basis, keeping raw material and other processing steps, parameter all under constant prerequisite, inventor is further studied the lower situation of juice content, find in the time that the mass ratio of curdled milk and fruit juice is greater than 1:1, cheese flavor is heavier, finished product state is too dense thick, is as good as with cheese, cannot be included into the category of cheese drink.
Comparative example 3
This comparative example is raw materials used: horse breast 10Kg, 100% cider 0.9Kg, have a liking for warm leavening RM3250DCU (Danisco A/S BJ Rep Office) 0.06g, Bifidobacterium (B.bifidum (BB) 13.5DCU, Danisco A/S BJ Rep Office) zymotic fluid 0.2L, renin (Marzyme150MG, 100g, 2080-2305IMCU/g, Danisco A/S BJ Rep Office) 0.01g.
Wherein, probio is Bifidobacterium (Bifidobacteria), bifidus bacillus fermented liquid is made by following method: Bifidobacterium need to activate in advance, be transferred in the reduction skimmed milk of sterilizing 37 DEG C with the inoculum concentration of 6g/100L and cultivate 36h, and then taking reduction skimmed milk as culture medium goes down to posterity 2-3 time, obtain viable count>=2 × 10
8the cfu/g zymotic fluid of working.
Wherein, the addition manner of renin is: the saline solution with 1.5% is made into 0.01g renin 2% solution, and is incubated 25min at 30 DEG C, then adds processing Ruzhong.
Preparation method containing the cheese drink of probio in this comparative example is as follows:
(1) by cow's milk homogeneous under 65 DEG C, the condition of 20MPa, and carry out 85 DEG C, the heat-flash processing of 3min, must process breast;
(2) processing breast is cooled to 30 DEG C, interpolation is had a liking for warm leavening 0.06g and is carried out acidifying, adds lactobacillus acidophilus zymotic fluid 0.1L fermentation simultaneously, and fully stir 3min, leave standstill, fermentation start to add after 15min renin 30 DEG C continue standing for fermentation to terminal pH be 4.4, obtain acidified milk;
(3) acidified milk is stirred to 30min and is increased to 38 DEG C to temperature, after stirring under 3000g centrifugal 10min, discharging whey obtains curdled milk;
(4) 0.9Kg, 100% cider are carried out to 108 DEG C, the sterilizing of 15s, be cooled to 28 DEG C, then use the pressure of cider with 1MPa, the speed of 7mL/s is rinsed curdled milk from bottom to top, stir on flushing limit, limit, aseptic homogeneous in the homogenizer that is 0.6MPa at pressure when stirring; The mass ratio of curdled milk and fruit juice is 1:9.
Finished product: the cheese fruit juice product that forms the milkiness state with juice color, stable uniform.
In this comparative example, fermentation termination pH is too low, affect finished product local flavor, mouthfeel can be very sour, exceeds tolerance interval, and lactic acid bacteria, activity of probiotic decline, lactoprotein denaturation degrees increases, and is unfavorable for absorption of human body, is also unfavorable for stomach health, also the emulsion stability that affects finished product, outward appearance is poor.Visible, product peracid can affect the Growth and survival of probio, also has a strong impact on quality and mouthfeel simultaneously.
Comparative example 4
On comparative example 3 basis, inventor is keeping raw material and other processing steps, parameter all under constant prerequisite, further the too high situation of fermentation termination pH is studied, find in the time that pH is greater than 5.0, cheese cannot curdled milk, even slight curdled milk, curdled milk is also easy to fragmentation, makes the quality of finished product poor.
Comparative example 5
This comparative example is raw materials used: sheep breast 10Kg, 100% grape juice 0.6Kg, have a liking for warm leavening R707,100U (Chr. Hansen A/S) 0.01g, Lactobacillus casei (L.casei LC11LYO50DCU-S, Danisco A/S BJ Rep Office) zymotic fluid 0.3L, renin (Marzyme150MG, 100g, 2080-2305IMCU/g, Danisco A/S BJ Rep Office) 0.014g, gelatin 5g.
Wherein, probio is Lactobacillus casei (Lactobacillus casei), Lactobacillus casei zymotic fluid is made by following method: Lactobacillus casei need to activate in advance, be transferred in the reduction skimmed milk of sterilizing 36 DEG C with the inoculum concentration of 6g/100L and cultivate 24h, and then taking reduction skimmed milk as culture medium goes down to posterity 2-3 time, obtain viable count>=2 × 10
8the cfu/g zymotic fluid of working.
Wherein, the addition manner of renin is: the saline solution with 1.5% is made into 0.014g renin 2% solution, and is incubated 25min at 30 DEG C, then adds processing Ruzhong.
Preparation method containing the cheese drink of probio in this comparative example is as follows:
(1) by cow's milk homogeneous under 55 DEG C, the condition of 12MPa, and carry out 76 DEG C, the pasteurize of 10s, must process breast;
(2) processing breast is cooled to 32 DEG C, interpolation is had a liking for warm leavening 0.01g and is carried out acidifying, adds Lactobacillus casei zymotic fluid 0.3L fermentation simultaneously, and fully stir 3min, leave standstill, fermentation start to add after 20min renin 28 DEG C continue standing for fermentation to terminal pH be 5.0, obtain acidified milk;
(3) acidified milk is stirred to 40min and be increased to 38 DEG C to temperature, under 4000g condition, centrifugal 15min, obtains curdled milk;
(4) 0.6Kg, 100% grape juice are mixed with stabilizing agent (gelatin), and rapid stirring, carry out 110 DEG C, the sterilizing of 10s, be cooled to 32 DEG C, rinse curdled milk with the mixture of grape juice and stabilizing agent again, stir on flushing limit, limit, aseptic homogeneous in the homogenizer that is 0.4MPa at pressure when stirring; The mass ratio of curdled milk and fruit juice is 4:6.
Finished product: the cheese fruit juice product that forms the milkiness state with juice color, stable uniform.
Result: the hybrid mode of fruit juice and cheese directly affects the quality of end product, form, stability and the mouthfeel etc. of simply mixing finished product affect larger.
Effect embodiment 1
The cheese drink containing probio of the cheese drink containing probio to embodiment 1～4 preparation and comparative example's 1,3,5 preparations carries out subjective appreciation according to the standard of table 2, and result is as shown in table 3:
Table 2 is containing the subjective appreciation standard of the cheese drink of probio
Table 3 is containing the sensory evaluation scores of the cheese drink of probio
| Project | Form | Color and luster | Local flavor | Mouthfeel | Total score |
| Comparative example 1 | 27.31±0.12 b | 15.02±1.28 a | 13.63±0.54 a | 24.61±0.64 bc | 80.56±2.58 a |
| Comparative example 3 | 23.42±2.55 ab | 17.25±1.27 abc | 13.33±1.12 a | 23.87±1.07 ab | 77.86±0.91 a |
| Comparative example 5 | 21.09±2.91 a | 16.79±0.76 abc | 17.24±0.45 b | 22.14±1.30 a | 77.25±3.00 a |
| Embodiment 1 | 27.63±0.84 b | 18.92±0.43 c | 18.21±1.48 b | 28.30±0.91 ef | 93.05±0.16 b |
| Embodiment 2 | 27.06±1.28 b | 18.13±1.15 bc | 18.68±0.50 b | 29.22±0.15 f | 93.07±2.79 b |
| Embodiment 3 | 28.09±1.21 b | 16.19±1.35 ab | 17.25±1.27 b | 25.91±0.63 cd | 87.42±3.20 b |
| Embodiment 4 | 27.31±2.38 b | 19.08±0.20 c | 18.31±1.76 b | 27.19±0.37 de | 91.88±3.57 b |
Note: a, b, c etc. are different, and letter represents significant difference
Can find out from sensory test result, in comparative example 1, the color and luster of cheese fruit juice, local flavor and mouthfeel are obviously not as embodiment 1-4, and the mixed proportion of fruit juice and cheese is larger on product impact.In comparative example 3, its form, local flavor and mouthfeel are poor, illustrate that cheese fermentation termination can produce material impact to the performance of finished product.In comparative example 5, its form, mouthfeel are poor, illustrate that the hybrid mode of cheese and fruit juice has material impact to finished product.
Effect embodiment 2
This effect embodiment has carried out physical and chemical index mensuration to embodiment 1-4 and comparative example's 1,3 cheese drink, and result is as shown in table 4.Wherein, the method for testing of energy and carbohydrate is with reference to GB28050-2011, and the method for testing of protein is with reference to GB5009.5-2010, and the method for testing of fat is with reference to GB5413.3-2010.
The physical and chemical index test result of table 4 cheese drink
As can be seen from Table 4, energy, protein, fat and the carbohydrate of the cheese drink containing probio that embodiment 1-4 makes are all higher than comparative example 1,3, cheese drink that the present invention makes is described, and not only local flavor, mouthfeel are good, and nutritious, natural health.
Claims (10)
1. a preparation method who contains the cheese drink of probio, is characterized in that, described preparation method comprises the steps:
(1) by raw milk homogeneous, and carry out the heat-flash processing of 72-76 DEG C, the pasteurize of 10-15s or 85-95 DEG C, 3-5min, must process breast;
(2) by cooling described processing breast, add and have a liking for warm leavening and probio is fermented, it is 4.6-5.0 that fermentation starts to add after 15-30min the renin pH to terminal that continues to ferment, and obtains acidified milk; Described probio comprises one or more in Lactobacillus casei (Lactobacillus casei), lactobacillus acidophilus (Lactobacillus acidophilus) and Bifidobacterium (Bifidobacteria);
(3) described acidified milk is warming up to 36-38 DEG C, discharging whey, obtains curdled milk;
(4) fruit juice is carried out to 106-110 DEG C, the sterilizing of 10-20s, cooling, then rinse from bottom to top described curdled milk with described fruit juice, and stir on flushing limit, limit, homogeneous; The pressure of described homogeneous is more than 0.4MPa; The mass ratio of described curdled milk and described fruit juice is (1:9)-(5:5).
2. preparation method as claimed in claim 1, is characterized in that, in step (1), described raw milk is one or more of cow's milk, sheep breast, hunchbacked breast and horse Ruzhong;
And/or in step (1), the temperature of described homogeneous is 50-65 DEG C, the pressure of described homogeneous is 12-20MPa.
3. preparation method as claimed in claim 1, is characterized in that, in step (2), described being cooled to is cooled to 28-32 DEG C;
And/or, in step (2), described have a liking for warm leavening and comprise one or more in Lactococcus lactis subsp. lactis (Lactococcus lactis subsp.lactis), lactococcus lactis subsp (Lactococcus lactis subsp.cremoris), saliva chain coccus thermophilous subspecies (streptococcus salivarius subsp.thermophilus) and Lactococcus lactis subsp. lactis biacetyl mutation (Lactococcus lactis subsp.Lactis biovar.diacetylactis);
And/or in step (2), the described addition of having a liking for warm leavening is that 0.1-0.8g/100L processes breast;
And/or in step (2), described probio also activates before adding;
And/or in step (2), described fermentation is carried out in the ripe container of cheese;
And/or in step (2), the addition of described renin is that 1-15g renin/1000L processes breast;
And/or in step (2), the temperature of described continuation fermentation is 28-32 DEG C.
4. preparation method as claimed in claim 3, it is characterized in that, in step (2), described activation comprises following operation: probio is transferred to the inoculum concentration of 4-6g/100L in the reduction skimmed milk of sterilizing and cultivates 24-36h at 32-37 DEG C, and then taking reduction skimmed milk as culture medium goes down to posterity 2-3 time, can obtain viable count>=2 × 10
8the probiotic's culture liquid of cfu/g;
Wherein, described probiotic's culture liquid joins processing Ruzhong with the addition of 1%-3% and ferments, and described percentage is to account for the newborn percent by volume of described processing.
5. preparation method as claimed in claim 1, is characterized in that, in step (3), when described intensification, also accompanies by stirring;
And/or in step (3), described discharging whey is to use gauze, cloth bag or cheese cloth to filter, or carries out centrifugation after stirring.
6. preparation method as claimed in claim 5, is characterized in that, in step (3), the duration of described intensification is 30-60min; The described speed of agitator that accompanies by stirring is 50-60rpm;
And/or in step (3), the speed of agitator that carries out centrifugation after described stirring is 50-60rpm; The centrifugal force that carries out centrifugation after described stirring is 3000-4000g; The centrifugation time that carries out centrifugation after described stirring is 10-20min.
7. preparation method as claimed in claim 1, is characterized in that, in step (4), described fruit juice is pure juice;
And/or in step (4), described being cooled to is cooled to 28-32 DEG C;
And/or, in step (4), also in described fruit juice, add stabilizing agent, and described stabilizing agent is carried out to sterilizing and cooling together with described fruit juice;
And/or in step (4), the described pressure rinsing is from bottom to top 0.8-1MPa; The described rate of flow of fluid rinsing is from bottom to top 3-10mL/s;
And/or in step (4), described homogeneous carries out in homogenizer; Described homogeneous is aseptic homogeneous.
8. preparation method as claimed in claim 7, it is characterized in that, in step (4), described fruit juice is one or more in Cantaloupe juice, orange juice, mango juice, cider, grape juice, yellow peach juice, passion fruit juice, haw juice, kiwi-fruit juice and bananas juice;
And/or in step (4), described stabilizing agent comprises one or more in gelatin, guar gum, carragheen and monoglyceride.
9. preparation method as claimed in claim 8, is characterized in that, in the time that described stabilizing agent comprises gelatin, the addition of described gelatin is 0.3-1.2%; And/or in the time that described stabilizing agent comprises guar gum, the addition of described guar gum is 0.2-0.4%; And/or in the time that described stabilizing agent comprises carragheen, the addition of described carragheen is 0.01-0.03%; And/or in the time that described stabilizing agent comprises monoglyceride, the addition of described monoglyceride is 0.1-0.2%; Described percentage is the mass percent of the mixture that accounts for described fruit juice and described curdled milk.
10. the cheese drink containing probio that the preparation method as described in claim 1-9 any one makes.
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| CN107441121A (en) * | 2017-09-06 | 2017-12-08 | 光明乳业股份有限公司 | A kind of fermentation crude extract of streptococcus salivarius and its preparation method and application |
| CN110999981A (en) * | 2019-12-23 | 2020-04-14 | 光明乳业股份有限公司 | Cheese capable of being sucked by children and preparation method thereof |
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| CN110999981B (en) * | 2019-12-23 | 2022-09-09 | 光明乳业股份有限公司 | Cheese capable of being sucked by children and preparation method thereof |
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| CN103947764B (en) | 2016-01-20 |
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