CN103947764B - A kind of cheese drink containing probio and preparation method thereof - Google Patents
A kind of cheese drink containing probio and preparation method thereof Download PDFInfo
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- CN103947764B CN103947764B CN201410201388.1A CN201410201388A CN103947764B CN 103947764 B CN103947764 B CN 103947764B CN 201410201388 A CN201410201388 A CN 201410201388A CN 103947764 B CN103947764 B CN 103947764B
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Abstract
The invention discloses a kind of cheese drink containing probio and preparation method thereof.This preparation method is: 1. by raw milk homogeneous, and carry out 72-76 DEG C, 10-15s pasteurize or 85-95 DEG C, 3-5min heat-flash process, breast must be processed; 2. cool, add and ferment addicted to warm leavening and probio, renin continuation fermentation is added in fermentation after starting 15-30min be 4.6-5.0 to pH; 3. be warming up to 36-38 DEG C, discharging whey, obtain curdled milk; 4. carry out 106-110 DEG C, 10-20s sterilizing to fruit juice, cooling, rinses curdled milk from bottom to top with fruit juice, and flushing limit, limit is stirred, homogeneous; The pressure of homogeneous is more than 0.4MPa; The mass ratio of curdled milk and fruit juice is (1:9)-(5:5).This cheese drink achieves the combination of cheese, probio and fruit juice, can keep the survival volume of probio, nutritious, delicate mouthfeel, sweet and sour taste.
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.Yield cow's milk being made into cheese is approximately 7% ~ 10%, except containing except good protein in cheese, also containing 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 living microorganisms that can play beneficial effect after taking in some to host health.Probio can compete with harmful microorganism and contain that it grows in colon and small intestine, is of value to the stable of digestive system.In addition, probio also has and prevents enteric infection, antitumor and improve the effect of lactose utilization rate in people's alimentary canal, and the food often drunk containing profitable probliotics is useful to health.
Pure juice is the same with fresh fruit, containing abundant vitamin.Such as, in the orange juice of 100%, the content of vitamin C and carrotene is higher, and the orange juice of 250mL high-quality 100% of having a drink can meet adult's one day ascorbic nutritional need substantially.Carrotene, except being converted into except vitamin A with dividing at inside of human body, also has stronger antioxidation, contributes to eliminating the free radical in human body and MDA healthhazard.In pure juice, the content of the mineral matter such as potassium, magnesium is very abundant, and the more and content of sodium of the content of potassium 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 neutralizing too much acidic materials, keep the acid in human body to subtract balance, also containing the multivitamin such as vitamin B2, folic acid in pure juice.
If cheese, probio and fruit juice can be combined in a product, make it the nutritional labeling of Sync enrichment cheese, probio and fruit juice, and local flavor, good mouthfeel, very large market prospects will be had, but also do not occur such product in the market.Analyze reason, be not difficult to find, exploring in the process how cheese, probio and fruit juice combined, research and development process will certainly face following several technical problem being difficult to overcome: one is, because fruit juice is acid, cheese take albumen as substrate, meet acid and be easy to precipitation, easy layering and easily separate out whey further, so be difficult to the combination realizing cheese and fruit juice, even if both mass ratioes are also difficult to control after combining; Two are, adding of fruit juice easily makes the pH value of cheese drink that larger change occurs, and has a strong impact on the normal growth of probio.Just because of above-mentioned all difficulties, the exploratory stage is just made to stagnate.This phenomenon is urgently to be resolved hurrily.
Summary of the invention
If technical problem to be solved by this invention is to overcome will add fruit juice in containing the cheese drink of probio, the mass ratio of cheese and fruit juice can be caused to be difficult to control, fruit juice add the defect affecting growth of probiotics, and provide a kind of cheese drink containing probio and preparation method thereof.The described cheese drink containing probio achieves the combination of cheese, probio and fruit juice three, can continue the survival volume keeping probio, natural health, 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 72-76 DEG C, the pasteurize of 10-15s or 85-95 DEG C, 3-5min heat-flash process, breast must be processed;
(2) by the cooling of described process breast, add and ferment addicted to warm leavening and probio, the renin pH to terminal that continues to ferment is added in fermentation after starting 15-30min be 4.6-5.0, obtains acidified milk; Described probio comprise in Lactobacillus casei (Lactobacilluscasei), lactobacillus acidophilus (Lactobacillusacidophilus) and Bifidobacterium (Bifidobacteria) one or more;
(3) described acidified milk is warming up to 36-38 DEG C, discharging whey, obtains curdled milk;
(4) carry out 106-110 DEG C, the sterilizing of 10-20s to fruit juice, cooling, then rinse described curdled milk from bottom to top with described fruit juice, flushing limit, limit is stirred, 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, be preferably newborn the and horse Ruzhong of cow's milk, sheep breast, camel one or more.
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 is cooled to this area routine operation, preferably for being cooled to 28-32 DEG C.
In step (2), described addicted to warm leavening preferably comprise in Lactococcus lactis subsp. lactis (Lactococcuslactissubsp.lactis), lactococcus lactis subsp (Lactococcuslactissubsp.cremoris), saliva chain coccus thermophilous subspecies (streptococcussalivariussubsp.thermophilus) and Lactococcus lactis subsp. lactis biacetyl mutation (Lactococcuslactissubsp.Lactisbiovar.diacetylactis) one or more.The described addition addicted to warm leavening is preferably 0.1-0.8g/100L process breast.
In step (2), described probio preferably also activates before addition.Described activation preferably comprises following operation: be transferred to the inoculum concentration of 4-6g/100L by probio in the reduction skimmed milk of sterilizing and cultivate 24h-36h at 32 DEG C-37 DEG C, and then go down to posterity 2-3 time for culture medium to reduce skimmed milk, can viable count>=2 × 10 be obtained
8the probiotic's culture liquid of cfu/g.
Wherein, described probiotic's culture liquid preferably joins process Ruzhong with the addition of 1%-3% and ferments, and described percentage is the percent by volume accounting for described process breast.
In step (2), the described effect played during the fermentation addicted to warm leavening is 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 that this area is conventional, is preferably 1-15g renin/1000L process breast.
In step (2), the temperature of described continuation fermentation is preferably 28-32 DEG C.
In step (3), during described intensification, preferably also accompany by stirring.Wherein, the described speed of agitator accompanying 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 carrying out centrifugation after described stirring is preferably 50-60rpm; The centrifugal force carrying out centrifugation after described stirring is preferably 3000-4000g; The centrifugation time carrying 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 Cantaloupe juice, orange juice or grape juice further.
In step (4), described is cooled to this area routine operation, 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 comprise in gelatin, guar gum, carragheen and monoglyceride one or more.When described stabilizing agent comprises gelatin, the addition of described gelatin is preferably 0.3-1.2%.When described stabilizing agent comprises guar gum, the addition of described guar gum is preferably 0.2-0.4%.When described stabilizing agent comprises carragheen, the addition of described carragheen is preferably 0.01-0.03%.When 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 accounting for described fruit juice and described curdled milk.
In step (4), the mode of rinsing from bottom to top ensure that fruit juice can fully mix with curdled milk, thus obtains the cheese drink of delicate mouthfeel, stable uniform.The described pressure rinsed from bottom to top is preferably 0.8-1MPa.The described rate of flow of fluid rinsed from bottom to top is preferably 3-10mL/s.
In step (4), described homogeneous preferably carries out in homogenizer.Described homogeneous is preferably aseptic homogeneous.When the pressure of homogeneous is less than 0.4MPa, the stability of fruit juice cheese drink can be affected; Therefore, the pressure of described homogeneous need reach more than 0.4MPa.The force value that the maximum of the pressure of described homogeneous can be able to be suitable for according to the homogenizer of this area is selected, and is generally 0.6MPa.
Present invention also offers a kind of cheese drink containing probio obtained by above-mentioned preparation method.
On the basis meeting this area general knowledge, above-mentioned each optimum condition, can be combined, obtain the preferred embodiments of the invention.
Agents useful for same of the present invention and raw material are all commercially.
Positive progressive effect of the present invention is: the cheese drink containing probio prepared by the present invention, effectively the cheese drink containing probio is combined with fruit juice, both maintained the high protein of cheese, turn increased prebiotic effect containing the nutritive value of several mineral materials, water soluble vitamin abundant in Sync enrichment 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, conventionally and condition, or selects according to catalogue.
In following embodiment, the raw milk used for through physics and chemistry and the qualified animal breast of Micro biological Tests, as cow's milk, sheep breast, camel breast and one or more of 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, addicted to warm leavening MA1450DCU (Danisco A/S BJ Rep Office) 0.05g, lactobacillus acidophilus (HOWARUDophilusLYO100DCU-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 (Lactobacillusacidophilus), lactobacillus acidophilus zymotic fluid is obtained by following method: lactobacillus acidophilus needs to activate in advance, 37 DEG C of cultivation 36h in the reduction skimmed milk of sterilizing are transferred to the inoculum concentration of 4g/100L, and then go down to posterity 2-3 time for culture medium to reduce skimmed milk, namely obtain viable count>=2 × 10
8cfu/g works zymotic fluid.
Wherein, the addition manner of renin is: 0.015g renin is made into the solution of 2% by the saline solution with 1.5%, and is incubated 25min at 30 DEG C, then adds process Ruzhong.
The preparation method of the cheese drink containing probio in the present embodiment is as follows:
(1) by cow's milk at 60 DEG C, homogeneous under the condition of 18MPa, and carry out 74 DEG C, the pasteurize of 15s, breast must be processed;
(2) process breast is cooled to 32 DEG C, adds and carry out acidifying addicted to warm leavening 0.05g, add lactobacillus acidophilus zymotic fluid 0.1L simultaneously and ferment, 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 1h and be increased to 36 DEG C to temperature, be placed in gauze for filtering to get rid of whey, separate out to no whey, obtain curdled milk;
(4) by 0.5Kg, 100% Cantaloupe juice mix 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 pressure of mixture with 0.8MPa of Cantaloupe juice and stabilizing agent again, the speed of 5mL/s rinses curdled milk from bottom to top, and flushing limit, limit is stirred, be aseptic homogeneous in the homogenizer of 0.5MPa at pressure while stirring; The mass ratio of curdled milk and fruit juice is 1:1.
Result: define the cheese fruit juice product of milkiness state with juice color, stable uniform.
Embodiment 2
The present embodiment is raw materials used: horse breast 10Kg, 100% cider 0.9Kg, addicted to 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 obtained by following method: Bifidobacterium needs to activate in advance, 37 DEG C of cultivation 36h in the reduction skimmed milk of sterilizing are transferred to the inoculum concentration of 6g/100L, and then go down to posterity 2-3 time for culture medium to reduce skimmed milk, namely obtain viable count>=2 × 10
8cfu/g works zymotic fluid.
Wherein, the addition manner of renin is: 0.01g renin is made into the solution of 2% by the saline solution with 1.5%, and is incubated 25min at 30 DEG C, then adds process Ruzhong.
The preparation method of the cheese drink containing probio in the present embodiment is as follows:
(1) by cow's milk at 65 DEG C, homogeneous under the condition of 20MPa, and carry out 85 DEG C, the heat-flash process of 3min, must process breast;
(2) process breast is cooled to 30 DEG C, adds and carry out acidifying addicted to warm leavening 0.06g, add lactobacillus acidophilus zymotic fluid 0.1L simultaneously and ferment, 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 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 108 DEG C, the sterilizing of 15s, be cooled to 28 DEG C, then use cider with the pressure of 1MPa, the speed of 3mL/s rinses curdled milk from bottom to top, flushing limit, limit is stirred, and is aseptic homogeneous in the homogenizer of 0.6MPa while stirring at pressure; The mass ratio of curdled milk and fruit juice is 1:9.
Result: define the cheese fruit juice product of milkiness state with juice color, stable uniform.
Embodiment 3
The present embodiment is raw materials used: sheep breast 10Kg, 100% grape juice 0.6Kg, addicted to warm leavening R707,100U (Chr. Hansen A/S) 0.01g, Lactobacillus casei (L.caseiLC11LYO50DCU-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 (Lactobacilluscasei), Lactobacillus casei zymotic fluid is obtained by following method: Lactobacillus casei needs to activate in advance, 36 DEG C of cultivation 24h in the reduction skimmed milk of sterilizing are transferred to the inoculum concentration of 6g/100L, and then go down to posterity 2-3 time for culture medium to reduce skimmed milk, namely obtain viable count>=2 × 10
8cfu/g works zymotic fluid.
Wherein, the addition manner of renin is: 0.014g renin is made into the solution of 2% by the saline solution with 1.5%, and is incubated 25min at 30 DEG C, then adds process Ruzhong.
The preparation method of the cheese drink containing probio in the present embodiment is as follows:
(1) by cow's milk at 55 DEG C, homogeneous under the condition of 12MPa, and carry out 76 DEG C, the pasteurize of 10s, breast must be processed;
(2) process breast is cooled to 32 DEG C, adds and carry out acidifying addicted to warm leavening 0.01g, add Lactobacillus casei zymotic fluid 0.3L simultaneously and ferment, 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 40min and be increased to 38 DEG C to temperature, under 4000g condition, centrifugal 15min, obtains curdled milk;
(4) by 0.6Kg, 100% grape juice mix with stabilizing agent (gelatin), and rapid stirring, carry out 110 DEG C, the sterilizing of 10s, be cooled to 32 DEG C, use the pressure of mixture with 1MPa of grape juice and stabilizing agent again, 10mL/s speed rinses curdled milk from bottom to top, and flushing limit, limit is stirred, be aseptic homogeneous in the homogenizer of 0.4MPa at pressure while stirring; The mass ratio of curdled milk and fruit juice is 4:6.
Result: define the cheese fruit juice product of milkiness state with juice color, stable uniform.
Embodiment 4
The present embodiment is raw materials used: hunchbacked newborn 10Kg, 100% grapefruit juice 0.7Kg, addicted to warm leavening MA1450DCU (Danisco A/S BJ Rep Office) 0.08g, lactobacillus acidophilus (HOWARUDophilusLYO100DCU-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 (Lactobacillusacidophilus), lactobacillus acidophilus zymotic fluid is obtained by following method: lactobacillus acidophilus needs to activate in advance, 32 DEG C of cultivation 48h in the reduction skimmed milk of sterilizing are transferred to the inoculum concentration of 5g/100L, and then go down to posterity 2-3 time for culture medium to reduce skimmed milk, namely obtain viable count>=2 × 10
8cfu/g works zymotic fluid.
Wherein, the addition manner of renin is: 0.013g renin is made into the solution of 2% by the saline solution with 1.5%, and is incubated 25min at 30 DEG C, then adds process Ruzhong.
The preparation method of the cheese drink containing probio in the present embodiment is as follows:
(1) by cow's milk at 50 DEG C, homogeneous under the condition of 20MPa, and carry out 76 DEG C, the pasteurize of 15s, breast must be processed;
(2) process breast is cooled to 32 DEG C, adds and carry out acidifying addicted to warm leavening 0.08g, add lactobacillus acidophilus zymotic fluid 0.2L simultaneously and ferment, 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 50min and be increased to 37 DEG C to temperature, be placed in gauze for filtering to get rid of whey, separate out to no 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 grapefruit juice with the pressure of 0.8MPa, the speed of 6mL/s rinses curdled milk from bottom to top, flushing limit, limit is stirred, and is aseptic homogeneous in the homogenizer of 0.6MPa while stirring at pressure; The mass ratio of curdled milk and fruit juice is 3:7.
Result: define the cheese fruit juice product of milkiness state with juice color, stable uniform.
To sum up, the present invention has filled up the market vacancy, provide a kind of probio cheese juice drinks, cheese wherein belongs to fresh cheese, without maturation, be combined preferably with fruit juice under the prerequisite not destroying nutritional labeling and form painted milkiness shape cheese juice drinks, nutritious, delicate mouthfeel.
Comparative example 1
This comparative example is raw materials used: cow's milk 10Kg, 100% Cantaloupe juice 1.2Kg, addicted to warm leavening MA1450DCU (Danisco A/S BJ Rep Office) 0.05g, lactobacillus acidophilus (HOWARUDophilusLYO100DCU-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 (Lactobacillusacidophilus), lactobacillus acidophilus zymotic fluid is obtained by following method: lactobacillus acidophilus needs to activate in advance, 37 DEG C of cultivation 36h in the reduction skimmed milk of sterilizing are transferred to the inoculum concentration of 4g/100L, and then go down to posterity 2-3 time for culture medium to reduce skimmed milk, namely obtain viable count>=2 × 10
8cfu/g works zymotic fluid.
Wherein, the addition manner of renin is: 0.015g renin is made into the solution of 2% by the saline solution with 1.5%, and is incubated 25min at 30 DEG C, then adds process Ruzhong.
The preparation method of the cheese drink containing probio in this comparative example is as follows:
(1) by cow's milk at 60 DEG C, homogeneous under the condition of 18MPa, and carry out 74 DEG C, the pasteurize of 15s, breast must be processed;
(2) process breast is cooled to 32 DEG C, adds and carry out acidifying addicted to warm leavening 0.05g, add lactobacillus acidophilus zymotic fluid 0.1L simultaneously and ferment, 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 1h and be increased to 36 DEG C to temperature, be placed in gauze for filtering to get rid of whey, separate out to no whey, obtain curdled milk;
(4) by 1.2Kg, 100% Cantaloupe juice mix 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 pressure of mixture with 0.8MPa of Cantaloupe juice and stabilizing agent again, the speed of 6mL/s rinses curdled milk from bottom to top, and flushing limit, limit is stirred, be aseptic homogeneous in the homogenizer of 0.5MPa at pressure while stirring; The mass ratio of curdled milk and fruit juice is 1:12.
Finished product: form the cheese fruit juice product of milkiness state with juice color, stable uniform.
Result: not enough with the cheese drink cheese savoury that curdled milk and fruit juice obtain with the mass ratio of 1:12, fruit juice amount is large affects system nutrient composition content, particularly protein content, without fermentation fragrance, in addition, probio not easily grows, and probiotics viable bacteria quantity is less, not easily survives.For embodiment 1 and the obtained drink of comparative example 1 carry out viable count detect time, testing result is as shown in table 1.
The viable count testing result of table 1 embodiment 1 and comparative example 1
Comparative example 2
On the basis of comparative example 1, under the prerequisite keeping raw material and other processing steps, parameter all constant, the situation that inventor is lower to juice content is further studied, find when 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, addicted to 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 obtained by following method: Bifidobacterium needs to activate in advance, 37 DEG C of cultivation 36h in the reduction skimmed milk of sterilizing are transferred to the inoculum concentration of 6g/100L, and then go down to posterity 2-3 time for culture medium to reduce skimmed milk, namely obtain viable count>=2 × 10
8cfu/g works zymotic fluid.
Wherein, the addition manner of renin is: 0.01g renin is made into the solution of 2% by the saline solution with 1.5%, and is incubated 25min at 30 DEG C, then adds process Ruzhong.
The preparation method of the cheese drink containing probio in this comparative example is as follows:
(1) by cow's milk at 65 DEG C, homogeneous under the condition of 20MPa, and carry out 85 DEG C, the heat-flash process of 3min, must process breast;
(2) process breast is cooled to 30 DEG C, adds and carry out acidifying addicted to warm leavening 0.06g, add lactobacillus acidophilus zymotic fluid 0.1L simultaneously and ferment, 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 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 108 DEG C, the sterilizing of 15s, be cooled to 28 DEG C, then use cider with the pressure of 1MPa, the speed of 7mL/s rinses curdled milk from bottom to top, flushing limit, limit is stirred, and is aseptic homogeneous in the homogenizer of 0.6MPa while stirring at pressure; The mass ratio of curdled milk and fruit juice is 1:9.
Finished product: form the cheese fruit juice product of 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 that stomach is healthy, also affect the emulsion stability of 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 the basis of comparative example 3, inventor is under the prerequisite keeping raw material and other processing steps, parameter all constant, further the situation that fermentation termination pH is too high is studied, find when pH is greater than 5.0, cheese cannot curdled milk, even if 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, addicted to warm leavening R707,100U (Chr. Hansen A/S) 0.01g, Lactobacillus casei (L.caseiLC11LYO50DCU-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 (Lactobacilluscasei), Lactobacillus casei zymotic fluid is obtained by following method: Lactobacillus casei needs to activate in advance, 36 DEG C of cultivation 24h in the reduction skimmed milk of sterilizing are transferred to the inoculum concentration of 6g/100L, and then go down to posterity 2-3 time for culture medium to reduce skimmed milk, namely obtain viable count>=2 × 10
8cfu/g works zymotic fluid.
Wherein, the addition manner of renin is: 0.014g renin is made into the solution of 2% by the saline solution with 1.5%, and is incubated 25min at 30 DEG C, then adds process Ruzhong.
The preparation method of the cheese drink containing probio in this comparative example is as follows:
(1) by cow's milk at 55 DEG C, homogeneous under the condition of 12MPa, and carry out 76 DEG C, the pasteurize of 10s, breast must be processed;
(2) process breast is cooled to 32 DEG C, adds and carry out acidifying addicted to warm leavening 0.01g, add Lactobacillus casei zymotic fluid 0.3L simultaneously and ferment, 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 40min and be increased to 38 DEG C to temperature, under 4000g condition, centrifugal 15min, obtains curdled milk;
(4) by 0.6Kg, 100% grape juice mix with stabilizing agent (gelatin), and rapid stirring, carry out 110 DEG C, the sterilizing of 10s, be cooled to 32 DEG C, curdled milk is rinsed again with the mixture of grape juice and stabilizing agent, flushing limit, limit is stirred, and is aseptic homogeneous in the homogenizer of 0.4MPa while stirring at pressure; The mass ratio of curdled milk and fruit juice is 4:6.
Finished product: form the cheese fruit juice product of milkiness state with juice color, stable uniform.
Result: the hybrid mode of fruit juice and cheese directly affects the quality of end product, simple form, stability and the mouthfeel etc. mixed finished product affect larger.
Effect example 1
Cheese drink containing probio prepared by the cheese drink containing probio prepare embodiment 1 ~ 4 and comparative example 1,3,5 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
As can be seen 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 affects larger on product.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 example 2
The cheese drink of this effect example to embodiment 1-4 and comparative example 1,3 has carried out physical and chemical index mensuration, 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, the energy containing the cheese drink of probio, protein, fat and carbohydrate that embodiment 1-4 obtains are all higher than comparative example 1,3, cheese drink that the present invention obtains is described, and not only local flavor, mouthfeel are good, and nutritious, natural health.
Claims (10)
1., containing a preparation method for the cheese drink of probio, it is characterized in that, described preparation method comprises the steps:
(1) by raw milk homogeneous, and carry out 72-76 DEG C, the pasteurize of 10-15s or 85-95 DEG C, 3-5min heat-flash process, breast must be processed;
(2) by the cooling of described process breast, add and ferment addicted to warm leavening and probio, the renin pH to terminal that continues to ferment is added in fermentation after starting 15-30min be 4.6-5.0, obtains acidified milk; Described probio comprise in Lactobacillus casei (Lactobacilluscasei), lactobacillus acidophilus (Lactobacillusacidophilus) and Bifidobacterium (Bifidobacteria) one or more;
(3) described acidified milk is warming up to 36-38 DEG C, discharging whey, obtains curdled milk;
(4) carry out 106-110 DEG C, the sterilizing of 10-20s to fruit juice, cooling, then rinse described curdled milk from bottom to top with described fruit juice, flushing limit, limit is stirred, 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 be cow's milk, sheep breast, camel breast and horse Ruzhong one or more;
And/or in step (1), the temperature of described homogeneous is 50-65 DEG C, and the pressure of described homogeneous is 12-20MPa.
3. preparation method as claimed in claim 1, it is characterized in that, in step (2), described being cooled to is cooled to 28-32 DEG C;
And/or, in step (2), described addicted to warm leavening comprise in Lactococcus lactis subsp. lactis (Lactococcuslactissubsp.lactis), lactococcus lactis subsp (Lactococcuslactissubsp.cremoris), saliva chain coccus thermophilous subspecies (streptococcussalivariussubsp.thermophilus) and Lactococcus lactis subsp. lactis biacetyl mutation (Lactococcuslactissubsp.Lactisbiovar.diacetylactis) one or more;
And/or in step (2), the described addition addicted to warm leavening is 0.1-0.8g/100L process breast;
And/or in step (2), described probio also activates before addition;
And/or in step (2), the addition of described renin is 1-15g renin/1000L process 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: be transferred to the inoculum concentration of 4-6g/100L by probio in the reduction skimmed milk of sterilizing and cultivate 24-36h at 32-37 DEG C, and then go down to posterity 2-3 time for culture medium to reduce skimmed milk, can viable count>=2 × 10 be obtained
8the probiotic's culture liquid of cfu/g;
Wherein, described probiotic's culture liquid joins process Ruzhong with the addition of 1%-3% and ferments, and described percentage is the percent by volume accounting for described process breast.
5. preparation method as claimed in claim 1, is characterized in that, in step (3), during described intensification, also accompanies by stirring;
And/or in step (3), described discharging whey filters for using gauze, cloth bag or cheese cloth, or carries out centrifugation after stirring.
6. preparation method as claimed in claim 5, it is characterized in that, in step (3), the duration of described intensification is 30-60min; The described speed of agitator accompanying by stirring is 50-60rpm;
And/or in step (3), the speed of agitator carrying out centrifugation after described stirring is 50-60rpm; The centrifugal force carrying out centrifugation after described stirring is 3000-4000g; The centrifugation time carrying out centrifugation after described stirring is 10-20min.
7. preparation method as claimed in claim 1, it 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 sterilizing and cooling together with described fruit juice;
And/or in step (4), the described pressure rinsed from bottom to top is 0.8-1MPa; The described rate of flow of fluid rinsed from bottom to top is 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 comprise in gelatin, guar gum, carragheen and monoglyceride one or more.
9. preparation method as claimed in claim 8, it is characterized in that, when described stabilizing agent comprises gelatin, the addition of described gelatin is 0.3-1.2%; And/or when described stabilizing agent comprises guar gum, the addition of described guar gum is 0.2-0.4%; And/or when described stabilizing agent comprises carragheen, the addition of described carragheen is 0.01-0.03%; And/or when described stabilizing agent comprises monoglyceride, the addition of described monoglyceride is 0.1-0.2%; Described percentage is the mass percent of the mixture accounting for described fruit juice and described curdled milk.
10. the cheese drink containing probio that obtains of the preparation method as described in any one of claim 1-9.
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| CN106538701A (en) * | 2016-11-21 | 2017-03-29 | 盐城工学院 | A kind of Flos Osmanthi Fragrantis Herba suadeae glaucae cheese and its processing method |
| CN107441121B (en) * | 2017-09-06 | 2020-06-30 | 光明乳业股份有限公司 | Fermentation crude extract of streptococcus salivarius, and preparation method and application thereof |
| 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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|---|---|---|---|---|
| EP0384816A2 (en) * | 1989-02-21 | 1990-08-29 | Compagnie Gervais-Danone | Cheese containing beverage |
| CN101081046A (en) * | 2006-05-31 | 2007-12-05 | 张保钢 | lactic acid bacteria goat milk beverage and preparing process thereof |
| CN101313706A (en) * | 2008-07-05 | 2008-12-03 | 陈钢粮 | Local flavor sour camel milk and preparation method thereof |
| CN101422198A (en) * | 2008-12-16 | 2009-05-06 | 内蒙古农业大学 | Cheese containing lactobacillus casei Zhang and preparation method |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5928374B2 (en) * | 1982-02-09 | 1984-07-12 | 愛媛県青果農業協同組合連合会 | How to mix cheese and fruit juices |
| JPS5937067B2 (en) * | 1982-02-09 | 1984-09-07 | 愛媛県青果農業協同組合連合会 | Method for producing fruit drink with cheese |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0384816A2 (en) * | 1989-02-21 | 1990-08-29 | Compagnie Gervais-Danone | Cheese containing beverage |
| CN101081046A (en) * | 2006-05-31 | 2007-12-05 | 张保钢 | lactic acid bacteria goat milk beverage and preparing process thereof |
| CN101313706A (en) * | 2008-07-05 | 2008-12-03 | 陈钢粮 | Local flavor sour camel milk and preparation method thereof |
| CN101422198A (en) * | 2008-12-16 | 2009-05-06 | 内蒙古农业大学 | Cheese containing lactobacillus casei Zhang and preparation method |
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