CN104222275B - A kind of preparation method of long shelf-life compound protein enzymatic hydrolysis and fermentation milk product - Google Patents
A kind of preparation method of long shelf-life compound protein enzymatic hydrolysis and fermentation milk product Download PDFInfo
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- CN104222275B CN104222275B CN201410514662.0A CN201410514662A CN104222275B CN 104222275 B CN104222275 B CN 104222275B CN 201410514662 A CN201410514662 A CN 201410514662A CN 104222275 B CN104222275 B CN 104222275B
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Abstract
The invention belongs to dairy technology field, particularly relate to the preparation method of a kind of long shelf-life compound protein enzymatic hydrolysis and fermentation milk product.Including milk, Semen arachidis hypogaeae, white sugar, strain, stabilizer, enzyme preparation, polydextrose and water, it is characterized in that: comprise the following steps: milk supply screening, Semen arachidis hypogaeae process, mixed powder, the mixing of molten sugar, homogenizing, sterilizing, inoculation, sterile filling, fermentation store, the method uses animals and plants compound protein raw material, balanced in nutrition, it is suitable for Aisan's body constitution and dietary habit；Zymolysis technique carries out enzymolysis, more conducively nutrition digestion and absorbs plant component, and mouthfeel is more smooth；Aseptic fermentation Canning Technique, it is ensured that without living contaminants in product, to reach long shelf-life and more preferably product quality.
Description
Technical field
The invention belongs to dairy technology field, particularly relate to the system of a kind of long shelf-life compound protein enzymatic hydrolysis and fermentation milk product
Preparation Method.
Background technology
Existing market has compound protein fermentation series products, mainly with Semen arachidis hypogaeae, rice or other plant class raw material and cattle
Milk compounds, and inoculation Bulgarian Lactobacillus, streptococcus thermophilus and bifidobacterium fermentation are made, and this series products generally exists
Techniques below problem: 1, product protein content is on the low side, typically about 1%, overall nutritive value is the highest.2, market is common compound
After protein fermentation breast is mostly milk beverage or is simply mixed with cow's milk protein by vegetable protein, inoculation uses common guarantor to add
Leah lactobacillus, streptococcus thermophilus, bacillus bifidus are as fermented bacterium.This part strain is suitable for milk fermentation, but right
There is no benifit in fermenting plant protein, cause product probiotic bacteria quantity few, the problems such as product special flavour is the best.
Summary of the invention
In order to solve above technical problem, the present invention provides the system of a kind of long shelf-life compound protein enzymatic hydrolysis and fermentation milk product
Preparation Method, the method uses animals and plants compound protein raw material, balanced in nutrition, is suitable for Aisan's body constitution and dietary habit；
Zymolysis technique carries out enzymolysis, more conducively nutrition digestion and absorbs plant component, and mouthfeel is more smooth；Aseptic fermentation Canning Technique, protects
Without living contaminants in card product, to reach long shelf-life and more preferably product quality.
Solve the preparation of a kind of long shelf-life compound protein enzymatic hydrolysis and fermentation milk product in the present invention of above technical problem
Method, including milk, Semen arachidis hypogaeae, white sugar, strain, emulsion stabilizer, enzyme preparation, polydextrose and water, it is characterised in that: include
Following steps:
(1) milk supply screening: select satisfactory milk；Select animal proteinum raw material of fine qualities, beneficially product product
Matter improves perfect with yeastiness.
(2) Semen arachidis hypogaeae processes: Semen arachidis hypogaeae through baking, soak, mill, mashing off, enzymolysis step are processed into peanut paste；
(3) mixed powder: the some in white sugar is mixed homogeneously with stabilizer；
(4) molten sugar mixing: add water in high-speed stirred cylinder, be heated to 60-80 DEG C, open stirring, add in step (3)
Mixed powder, after being completely dissolved, adds remaining a part of white sugar, filters until completely dissolved, in filtrate and step (1)
Peanut paste mixing in milk and step (2), and stir, obtain mixed liquor A；Heating temperature range is suitable for stabilizer and dissolves
Optimum temperature, too high or too low be all unfavorable for that stabilizer dissolves, occur that granule or stabilizer lost efficacy.Emulsifying Liu protection,
Promote the hardness of fermentation milk, elasticity, water-retaining property., and extend the stability in shelf life of products, thus protect product quality steady
Fixed.
(5) homogenizing: A is processed through 20-22MPa homogenizing, obtains semi-finished product B；
(6) sterilizing: to B sterilizing, temperature 90-98 DEG C, time 4-6min, product outlet temperature 23 DEG C-43 DEG C, after obtaining sterilizing
Semi-finished product C；Controlling product outlet temperature is subsequent handling-inoculation, and the temperature required for material is suitable for fermentable institute
Need temperature.
(7) inoculation: be dissolved in by strain in aseptic inoculation container, after strain fully dissolves completely, after standing 8-12 minute
C is carried out aseptic inoculation, obtains postvaccinal semi-finished product D；
(8) sterile filling, fermentation: by D sterile filling, pump in fermentation tank and ferment, ambient temperature 23～44 DEG C, send out
Ferment time 4-12h, terminates fermentation, obtains milk E as milk pH value=4.2-4.8；
(9) store: E cold chain is stored and get final product.
In described step (1), milk supply detection concretely comprises the following steps: in described step (1), milk supply detection concretely comprises the following steps: to cattle
Milk and container sterilization, temperature 92-95 DEG C, time 4-6min, it is cooled back to 40-45 DEG C, accesses strain, stir, put into 40-
45 DEG C of incubator fermentations, do 3-4 Duplicate Samples simultaneously, after 2-3 hour, tilt triangular flask and observe, if milk grumeleuse, then milk
Raw material can be made.Milk supply is made antibiotic, somatic detection, wherein somatic cell≤50,000/ml, total plate count :≤10 ten thousand cfu/
Ml, spore :≤100cfu/ml, heat resistant spores≤10 cfu/ml.
Described milk is liquid milk or milk powder, and before wherein using, milk powder first dissolves: i.e. pure water is heated to 65 DEG C-70 DEG C,
By milk powder with pure water according to 1:8 mass ratio, high-speed stirred mixing is used to carry out required next step again after dissolving.
Described strain is Lactobacillus plantarum, lactobacillus casei, lactobacillus acidophilus mixture, Lactobacillus plantarum, cheese milk bar
Bacterium, bacillus acidophilus's ratio are 2-2.5:2-3:0.5-1, are preferably in a proportion of Lactobacillus plantarum, lactobacillus casei, bacillus acidophilus
Ratio=2:2:1.These three strain, enzyme preparation, emulsion stabilizer is commercially available and obtains.
Described emulsion stabilizer is compound emulsion stabilizer, with the Mass Calculation of emulsion stabilizer own, described stable emulsifying
Agent includes the microcrystalline Cellulose 83-88% and sodium carboxymethyl cellulose 9-15% of mass percent.
Described enzyme preparation is cellulase, hemicellulase, xylanase and beta glucan enzymatic mixture, cellulase,
Hemicellulase, xylanase and 1,4 beta-glucanase ratio are 1-2:1-2:1-2:9-10.
In described step (2), Semen arachidis hypogaeae process concrete operation step is:
(1) baking: Semen arachidis hypogaeae screening shelling, is dried 100-150 DEG C of baking and within 30-50 minute, goes clothing to make Semen arachidis hypogaeae；Properly
Baking temperature with make Semen arachidis hypogaeae produce baking local flavor, make the enzyme-deactivating in Semen arachidis hypogaeae simultaneously；(2) soak: Semen arachidis hypogaeae is immersed in dense
Degree is the dense soda water of 0.1-0.3%, soaking temperature 50-60 DEG C, and leaching makes Semen arachidis hypogaeae fully absorb water, uses pure water rinsing after immersion
It is neutrality to pH value；This soda water soaks and soaking temperature can accelerate Semen arachidis hypogaeae cell imbibition, and beneficially raising is milled
Operation crushing effect；
(3) mill: roughly grinding at fiberizer with 4-6 times of water of peanut raw material, serosity mixes again through colloid with peanut dregs
Mill carries out twice fine grinding, it is ensured that peanut dregs granule≤0.1mm；
(4) mashing off: serosity is heated to 80-90 DEG C, constant temperature keeps 18-22min.Thermostatic effect is enzyme denaturing, and heating makes Semen arachidis hypogaeae
Albuminous degeneration, produces steaming and decocting local flavor；
(5) enzymolysis: serosity is cooled to 55 DEG C-60 DEG C, adds beta amylase enzyme preparation by formula proportion, after stirring 8-12min
Starting timing, period every stationary intervals 8-12min is opened blender and is stirred 2-3 minute, and after 45-55min, enzymolysis completes.This enzymolysis
Starch in technique decomposable asymmetric choice net Semen arachidis hypogaeae, makes products taste more smooth, and nutrition is easier to be absorbed by the body.Stirring makes strain be completely dispersed
Uniformly, beneficially later stage fermentation.
Semen arachidis hypogaeae in the present invention is uniformly dispersed without filtration, peanut paste, in sweat or fermentation after without concentration difference with
Precipitation.
In described step (8), throw strain front opening blender, stir one minute；After throwing strain, continue stirring 8-12min,
Stirring is stopped after foam disperses；Strain is stirred for 8-12min after putting into 35-45min.
Also have after fermentation step between step (8) and step (9), step (8) will be statically placed in High Temperature Refrigeratory, environment by E
Temperature 8-12 DEG C, time of repose 10-15h；When milk temperature is 13-16 DEG C, then milk is statically placed in low-temperature cold store, environment temperature
Spend 2-4 DEG C, time of repose 10-14h；After fermentation is stopped when milk temperature is 2～6 DEG C；
Carry out after fermentation to lower the temperature in two stages, in order to the cooling rate preventing too high chilling temperature poor or too fast makes
Product viscosity reduces, and ensures the optimum temperature required for after fermentation phase growth of microorganism.First stage after fermentation is high temperature
Cooling stage, the Main Stage that product after fermentation local flavor produces, product acidity is slightly increased.Second stage after fermentation is low temperature cold
But the stage, product acidity determines, carries out the temperature range being suitable for preserving transport.
Manufacture method feature in the present invention: a, strain improvement: using strain is that special selection-breeding probiotic bacteria compounds, with plant breast
Bacillus, lactobacillus casei, bacillus acidophilus compound selection-breeding and form, and bacterial activity is strong, and rear acid is weak.
B, employing gnotobasis fermentation technology, product special flavour is good, and probiotic bacteria quantity is high.
C, it is of high nutritive value: product protein content arrives 2.3%, double protein complementation balanced in nutrition, it is easy to absorption of human body, more
It is suitable for Aisan's body constitution and dietary habit.
D, Semen arachidis hypogaeae process technique: peanut raw material baking does not removes the gred after milling, and slurry material passes through zymolysis technique, decompose,
Big degree retains peanut nutrition and local flavor.
E, pack excellent: with Tetrapack brill type packaging or gnotobasis and the packaging material good barrier of brick composite paper packaging
Property, in conjunction with characteristic strain and aseptic fermentation technology, shelf life of products can be extended to more than 2 months.
Method in the present invention be suitable for containing milk, Semen arachidis hypogaeae, white sugar, strain, stabilizer, enzyme preparation, polydextrose and
The conventional formulation of water and milk goods.
Accompanying drawing explanation
Fig. 1 is the process chart in the present invention
Detailed description of the invention
Below by way of specific embodiment, invention being come further instruction, all of raw material commercially obtains:
Embodiment 1
The preparation method of a kind of long shelf-life compound protein enzymatic hydrolysis and fermentation milk product, comprises the following steps:
(1) milk supply screening: select satisfactory milk；Select animal proteinum raw material of fine qualities, beneficially product product
Matter improves perfect with yeastiness.
(2) Semen arachidis hypogaeae processes: Semen arachidis hypogaeae through baking, soak, mill, mashing off, enzymolysis step are processed into peanut paste；
Concrete operation step is:
Baking: Semen arachidis hypogaeae screening shelling, is dried 150 DEG C of bakings and goes clothing to make Semen arachidis hypogaeae in 30 minutes；This temperature and time is
Semen arachidis hypogaeae produces baking local flavor, makes the enzyme-deactivating in Semen arachidis hypogaeae simultaneously.
Soaking: it is 0.1% soda water that Semen arachidis hypogaeae is immersed in mass concentration, soaking temperature 50 DEG C, leaching makes Semen arachidis hypogaeae fully inhale
Water, is neutrality by pure water rinsing to pH value after immersion；This soda water soaks and soaking temperature can accelerate Semen arachidis hypogaeae cell
Imbibition, is conducive to improving milling work order crushing effect.
Milling: roughly grind at fiberizer with 5 times of water of peanut raw material, serosity mixes with peanut dregs and carries out through colloid mill
Twice fine grinding, it is ensured that peanut dregs granule≤0.1mm.
Mashing off: serosity is heated to 85 DEG C, constant temperature keeps 20 minutes.This constant temperature 20 minutes, effect: enzyme denaturing, heating makes Semen arachidis hypogaeae
Albuminous degeneration, produces steaming and decocting local flavor)
Enzymolysis: serosity is cooled to 58 DEG C, adds beta amylase enzyme preparation by formula proportion, starts timing after stirring 10 minutes,
8 minutes unlatching blenders of period every stationary intervals stir 2 minutes, and after 50 minutes, enzymolysis completes.This enzymolysis process decomposable asymmetric choice net Semen arachidis hypogaeae
Middle starch, makes products taste more smooth, and nutrition is easier to be absorbed by the body.This temperature and time, is the fine piece of writing of experimental verification
By time and temperature.Stirring makes strain be completely dispersed uniformly, beneficially later stage fermentation.
Described enzyme preparation is cellulase, hemicellulase, xylanase and beta glucan enzymatic mixture, cellulase,
Hemicellulase, xylanase and 1,4 beta-glucanase ratio are 2:2:2:10.
(3) mixed powder: the some in white sugar is mixed homogeneously with emulsion stabilizer；Emulsion stabilizer includes quality hundred
The microcrystalline Cellulose 88% of proportion by subtraction and sodium carboxymethyl cellulose 12%
(4) molten sugar mixing: high-speed stirred cylinder is interior adds water, is heated to 70 DEG C, opens stirring, adds mixing in step (3)
Close powder, after being completely dissolved, add remaining a part of white sugar, filter until completely dissolved, filtrate and the cattle in step (1)
Peanut paste mixing in milk and step (2), and stir, obtain mixed liquor A；Temperature range is suitable for the optimal of stabilizer dissolving
Temperature, too high or too low be all unfavorable for that stabilizer dissolves, occur that granule or stabilizer lost efficacy
(5) homogenizing: A is processed through 20-22MPa homogenizing, obtains semi-finished product B；
(6) sterilizing: to B sterilizing, temperature 95 DEG C, time 5min, product outlet temperature 30 DEG C, obtain the semi-finished product C after sterilizing；
Controlling product outlet temperature is subsequent handling-inoculation, and the temperature required for material is suitable for fermentable temperature required.
(7) inoculation: be dissolved in by strain in aseptic inoculation container, after strain fully dissolves completely, to C after standing 10 minutes
Carry out aseptic inoculation, obtain postvaccinal semi-finished product D；Described strain is Lactobacillus plantarum, lactobacillus casei, bacillus acidophilus's mixing
Thing, Lactobacillus plantarum, lactobacillus casei, bacillus acidophilus's ratio are 2:2:1, and strain is that individual plant strain is compounding to be formed.
(8) sterile filling, fermentation: by D sterile filling, pump in fermentation tank and ferment, ambient temperature 43 DEG C, fermentation
4h, terminates fermentation, obtains milk E when milk pH value=4.5；This fermentation temperature is optimum temperature needed for growth, the effect of PH
For identifying product attenuation degree.
(9) store: E cold chain is stored and get final product.
Through the product that above method is made, retain the protein ingredient in Semen arachidis hypogaeae and dietary fiber to greatest extent, simultaneously
Enzyme preparation hydrolysis process reduces Semen arachidis hypogaeae abnormal flavour, improves products taste, strengthens absorption of human body.Multiclass probiotic bacteria and dietary fiber have
Help safeguard intestinal health.Product animal, plant compound protein content are up to 2.3%, are of high nutritive value, equalization of complementary.This product is special
Cai Yong not bore or brick composite paper packaging by Tetrapack, this packaging has good barrier, and in can ensure that shelf life, product is not by outward
Boundary's living contaminants.Packaging is drunk convenient and is easy to carry about with one.
Embodiment 2
The preparation method of a kind of long shelf-life compound protein enzymatic hydrolysis and fermentation milk product, comprises the following steps:
(1) milk supply detection, screening: milk supply is made antibiotic, somatic detection, selects satisfactory milk；
Somatic cell≤50,000/ml, total plate count :≤10 ten thousand cfu/ml, spore :≤100cfu/ml, heat resistant spores≤10
cfu/ml.Animal proteinum raw material of fine qualities, beneficially product quality is selected to improve perfect with yeastiness.
Milk supply detection concretely comprises the following steps: to milk and container sterilization, temperature 95 DEG C, 5 minutes time, be cooled back to 43 DEG C,
Access strain, stir, put into 43 DEG C of incubator fermentations, do 3-4 Duplicate Samples simultaneously, after 2-3 hour, tilt triangular flask and see
Examining, if milk grumeleuse, then milk can make raw material.
Milk is liquid milk or milk powder, and before wherein using, milk powder first dissolves: i.e. pure water is heated to 65 DEG C-70 DEG C, by milk
Powder and pure water, according to 1:8 mass ratio, use high-speed stirred mixing to carry out required next step again after dissolving.
(2) Semen arachidis hypogaeae processes: Semen arachidis hypogaeae through baking, soak, mill, mashing off, enzymolysis step are processed into peanut paste；
Concrete operation step is:
Baking: Semen arachidis hypogaeae screening shelling, is dried 150 DEG C of bakings and goes clothing to make Semen arachidis hypogaeae in 30 minutes；This temperature and time is
Make Semen arachidis hypogaeae produce baking local flavor, make the enzyme-deactivating in Semen arachidis hypogaeae simultaneously.
Soaking: it is 0.1% soda water that Semen arachidis hypogaeae is immersed in mass concentration, soaking temperature 50 DEG C, leaching makes Semen arachidis hypogaeae fully inhale
Water, is neutrality by pure water rinsing to pH value after immersion；This soda water soaks and soaking temperature can accelerate Semen arachidis hypogaeae cell
Imbibition, is conducive to improving milling work order crushing effect.
Milling: roughly grind at fiberizer with 5 times of water of peanut raw material, serosity mixes with peanut dregs and carries out through colloid mill
Twice fine grinding, it is ensured that peanut dregs granule≤0.1mm.
Mashing off: serosity is heated to 85 DEG C, constant temperature keeps 20 minutes.This constant temperature 20 minutes, effect: enzyme denaturing, heating makes Semen arachidis hypogaeae
Albuminous degeneration, produces steaming and decocting local flavor)
Enzymolysis: serosity is cooled to 58 DEG C, adds beta amylase enzyme preparation by formula proportion, starts timing after stirring 10 minutes,
8 minutes unlatching blenders of period every stationary intervals stir 2 minutes, and after 50 minutes, enzymolysis completes.This enzymolysis process decomposable asymmetric choice net Semen arachidis hypogaeae
Middle starch, makes products taste more smooth, and nutrition is easier to be absorbed by the body.This temperature and time, is the fine piece of writing of experimental verification
By time and temperature.Stirring makes strain be completely dispersed uniformly, beneficially later stage fermentation.
Described enzyme preparation is cellulase, hemicellulase, xylanase and beta glucan enzymatic mixture, cellulase,
Hemicellulase, xylanase and 1,4 beta-glucanase ratio are 1:1:1:10.
(3) mixed powder: the some in white sugar is mixed homogeneously with emulsion stabilizer；Emulsion stabilizer includes quality hundred
The microcrystalline Cellulose 85% of proportion by subtraction and sodium carboxymethyl cellulose 15%.
(4) molten sugar mixing: high-speed stirred cylinder is interior adds water, is heated to 70 DEG C, opens stirring, adds mixing in step (3)
Close powder, after being completely dissolved, add remaining a part of white sugar, filter until completely dissolved, filtrate and the cattle in step (1)
Peanut paste mixing in milk and step (2), and stir, obtain mixed liquor A；Temperature range is suitable for the optimal of stabilizer dissolving
Temperature, too high or too low be all unfavorable for that stabilizer dissolves, occur that granule or stabilizer lost efficacy
(5) homogenizing: A is processed through 20-22MPa homogenizing, obtains semi-finished product B；
(6) sterilizing: to B sterilizing, temperature 95 DEG C, time 5min, product outlet temperature 30 DEG C, obtain the semi-finished product C after sterilizing；
Controlling product outlet temperature is subsequent handling-inoculation, and the temperature required for material is suitable for fermentable temperature required.
(7) inoculation: be dissolved in by strain in aseptic inoculation container, after strain fully dissolves completely, to C after standing 10 minutes
Carry out aseptic inoculation, obtain postvaccinal semi-finished product D；Described strain is Lactobacillus plantarum, lactobacillus casei, bacillus acidophilus's mixing
Thing, Lactobacillus plantarum, lactobacillus casei, bacillus acidophilus's ratio are 2:2:1, and strain is that individual plant strain is compounding to be formed.
(8) sterile filling, fermentation: by D sterile filling, pump in fermentation tank and ferment, ambient temperature 28 DEG C, during fermentation
Between 12h, when milk pH value=4.5 terminate fermentation, obtain milk E；This fermentation temperature is optimum temperature needed for growth, PH's
It act as identifying product attenuation degree.
Throw strain front opening blender, stir one minute；After throwing strain, continue stirring 10 minutes, stop after foam disperses
Only stirring；Strain is stirred for 10 minutes after putting into 40 minutes.
(9) step (8) will be statically placed in High Temperature Refrigeratory, ambient temperature 10 DEG C, time of repose 12 hours by E；When milk temperature
When degree is 15 DEG C, then milk is statically placed in low-temperature cold store, ambient temperature 2-4 DEG C, time of repose 12 hours；Milk temperature is 2 DEG C
～when 6 DEG C, stop after fermentation；
Carry out after fermentation to lower the temperature in two stages, in order to the cooling rate preventing too high chilling temperature poor or too fast makes
Product viscosity reduces, and ensures the optimum temperature required for after fermentation phase growth of microorganism.First stage after fermentation is high temperature
Cooling stage, the Main Stage that product after fermentation local flavor produces, product acidity is slightly increased.Second stage after fermentation is low temperature cold
But the stage, product acidity determines, carries out the temperature range being suitable for preserving transport.
(10) store: E cold chain is stored and get final product.
Embodiment 3
The preparation method of long shelf-life compound protein enzymatic hydrolysis and fermentation milk product, comprises the following steps:
(1) milk supply is checked and accepted: nonreactive milk supply is screened: selecting antibiotic-free milk or milk powder to make milk supply, income is specified in milk container, to this
Milk supply makees the detection of the project such as antibiotic, somatic cell, and performs record.Being done lab scale by quality inspection section on Sheng Chaning, concrete grammar is as follows:
Milk (milk powder need to add water in proportion reduction), through 92 DEG C, sterilization in 6 minutes, is cooled to 40 DEG C, and 200 milliliters of sterilization milk enter 500 millis
Rise in triangular flask (sterilizing), access 10 milliliters of activated spawn (finished product), stir, put into 40 DEG C of incubator fermentations, simultaneously
Doing 3-4 Duplicate Samples, after 2-3 hour, if tilting triangular flask to observe milk grumeleuse, then this milk can make fermentation raw material.
(2) Semen arachidis hypogaeae processes:
Baking is removed the peel: Semen arachidis hypogaeae screening shelling, is dried 100 DEG C of bakings and goes clothing to make Semen arachidis hypogaeae in 50 minutes.
Soaking: it is 0.3% soda water that Semen arachidis hypogaeae is immersed in mass concentration, soaking temperature 30 DEG C, leaching makes Semen arachidis hypogaeae fully inhale
Water, by pure water rinsing to neutral after immersion.
Mill: roughly grinding at fiberizer with 4 times of pure water of peanut raw material, serosity mixes to enter through colloid mill with peanut dregs again
Twice fine grinding of row, it is ensured that peanut dregs granule is less than 0.1mm.
Mashing off: serosity is heated to 80 DEG C, keeps 22 minutes removing fishy smell.
Enzymolysis: serosity is cooled to 55 DEG C, adds enzyme preparation by formula proportion, starts timing after stirring 12 minutes, and period is every
12 minutes unlatching blenders of stationary intervals stir 3 minutes, and after 55 minutes, enzymolysis completes.
Described enzyme preparation is cellulase, hemicellulase, xylanase and beta glucan enzymatic mixture, cellulase,
Hemicellulase, xylanase and 1,4 beta-glucanase ratio are 1:1:1:9.
(3) mixed powder: by a small amount of white sugar with emulsion stabilizer by being mixed homogeneously by craft or V-type batch mixer；Breast
Change stabilizer and include microcrystalline Cellulose 86% and the sodium carboxymethyl cellulose 14% of mass percent.
(4) molten sugar mixing: add about 400 kilograms of pure water in high-speed stirred cylinder, by heat exchanger circulating-heating to 60 DEG C,
Open stirring, first add the mixture of a little white sugar and stabilizer, after being dissolved to without granule, be eventually adding residue white sugar, dissolved
Entirely.After 40 mesh filters filter, with recombined milk and peanut paste mixing and stirring.
(5), after recombined milk, peanut paste, stabilizer syrup mix homogeneously, process through 20-22MPa homogenizing in homogenizer, enter
Enter blend tank；Add or be added without essence, finally chasing after pipeline with water and be settled to scale, make semi-finished product, sampling inspection.
(6) sterilizing: semi-finished product sterilising temp 90 DEG C, retention time 6min, product outlet temperature controls 23 DEG C, pumps into fermentation
Tank.
(7) inoculation: 1. require must wear masks when inoculation personnel inoculate；Hands 75% alcohol disinfecting；At sterilizing room operating board
Inside carry out strain dissolving
2. strain is dissolved in 2000ml aseptic inoculation container, after strain fully dissolves completely, is sent to after standing 8 minutes
Workshop carries out aseptic inoculation.Throw strain front opening blender, stir one minute and (if there being two tanks, after half an hour, repeat this operation
Throw the strain of the second fermentation tank.)
3. after throwing strain, continue stirring 8min, after foam disperses, stop stirring.Strain starts timing, 45min when putting into
After be stirred for 8min.
Wherein strain is Lactobacillus plantarum, lactobacillus casei, lactobacillus acidophilus mixture, Lactobacillus plantarum, cheese milk bar
Bacterium, bacillus acidophilus's ratio are 2:3:1.
(8) sterile filling, fermentation: sterile filling: use sterile filling technique, encapsulates to Tetrapack brill type packaging or brick
In type composite paper packaging material；
Fermentation: product is delivered to fermenting cellar, keeps ambient temperature 44 DEG C, and after fermentation 4h, quality inspection personnel starts sampling detection,
Freeze when material pH value=4.2；
(9) stage refrigeration and after fermentation: transfer product, to High Temperature Refrigeratory (ambient temperature 12 DEG C), stands 10h, and product freezes
To 13 DEG C, transfer product is to low-temperature cold store (ambient temperature 2 DEG C) afterwards, stands 10h, and product is cooled to when 2 DEG C stop fermentation.
(10) cold preservation inspection: product temperature be down to 2 DEG C～6 DEG C, store, check qualified for finished product.
Embodiment 4
The preparation method of long shelf-life compound protein enzymatic hydrolysis and fermentation milk product, comprises the following steps:
(1) milk supply is checked and accepted: nonreactive milk supply is screened: selecting antibiotic-free milk or milk powder to make milk supply, income is specified in milk container, to this
Milk supply makees the detection of the project such as antibiotic, somatic cell, and performs record.Being done lab scale by quality inspection section on Sheng Chaning, concrete grammar is as follows:
Milk (milk powder need to add water in proportion reduction), through 95 DEG C, sterilization in 4 minutes, is cooled to 45 DEG C, and 200 milliliters of sterilization milk enter 500 millis
Rise in triangular flask (sterilizing), access 10 milliliters of activated spawn (finished product), stir, put into 45 DEG C of incubator fermentations, simultaneously
Doing 3-4 Duplicate Samples, after 2-3 hour, if tilting triangular flask to observe milk grumeleuse, then this milk can make fermentation raw material.Also may be used
Being milk supply with milk powder, milk powder dissolves: pure water is heated to 65 DEG C-70 DEG C, by milk powder with pure water according to 1:8 mass ratio, uses height
After speed stirring and evenly mixing dissolves, mix homogeneously with syrup, stabiliser solution.
(2) Semen arachidis hypogaeae processes:
Baking is removed the peel: Semen arachidis hypogaeae screening shelling, is dried 120 DEG C of bakings and goes clothing to make Semen arachidis hypogaeae in 40 minutes.
Soaking: it is 0.2% soda water that Semen arachidis hypogaeae is immersed in mass concentration, soaking temperature 40 DEG C, leaching makes Semen arachidis hypogaeae fully inhale
Water, by pure water rinsing to neutral after immersion.
Mill: roughly grinding at fiberizer with 6 times of pure water of peanut raw material, serosity mixes to enter through colloid mill with peanut dregs again
Twice fine grinding of row, it is ensured that peanut dregs granule is less than 0.1mm.
Mashing off: serosity is heated to 90 DEG C, keeps 18 minutes removing fishy smell.
Enzymolysis: serosity is cooled to 60 DEG C, adds enzyme preparation by formula proportion, starts timing after stirring 8 minutes, and period is the most quiet
Only the 8 minutes unlatching blenders in interval stir 3 minutes, and after 45 minutes, enzymolysis completes.
Described enzyme preparation is cellulase, hemicellulase, xylanase and beta glucan enzymatic mixture, cellulase,
Hemicellulase, xylanase and 1,4 beta-glucanase ratio are 1.5:1.5:1.5:9.8.
(3) mixed powder: by a small amount of white sugar with emulsion stabilizer by being mixed homogeneously by craft or V-type batch mixer, breast
Change stabilizer and include microcrystalline Cellulose 87% and the sodium carboxymethyl cellulose 13% of mass percent.
(4) molten sugar mixing: add about 400 kilograms of pure water in high-speed stirred cylinder, by heat exchanger circulating-heating to 80 DEG C,
Open stirring, first add the mixture of a little white sugar and stabilizer, after being dissolved to without granule, be eventually adding residue white sugar, dissolved
Entirely.After 40 mesh filters filter, with recombined milk and peanut paste mixing and stirring.
(5), after recombined milk, peanut paste, stabilizer syrup mix homogeneously, process through 20-22MPa homogenizing in homogenizer, enter
Enter blend tank；Add or be added without essence, finally chasing after pipeline with water and be settled to scale, make semi-finished product, sampling inspection.
(6) sterilizing: semi-finished product sterilising temp 98 DEG C, retention time 4min, product outlet temperature controls 43 DEG C, pumps into fermentation
Tank.
(7) inoculation: 1. require must wear masks when inoculation personnel inoculate；Hands 75% alcohol disinfecting；At sterilizing room operating board
Inside carry out strain dissolving
2. strain is dissolved in 2000ml aseptic inoculation container, after strain fully dissolves completely, send after standing 12 minutes
Aseptic inoculation is carried out toward workshop.Throw strain front opening blender, stir one minute and (if there being two tanks, after half an hour, repeat this behaviour
Make to throw the strain of the second fermentation tank.)
3. after throwing strain, continue stirring 12min, after foam disperses, stop stirring.Strain starts timing when putting into,
12min it is stirred for after 35min.
Wherein strain is Lactobacillus plantarum, lactobacillus casei, lactobacillus acidophilus mixture, Lactobacillus plantarum, cheese milk bar
Bacterium, bacillus acidophilus's ratio are 2.5:2:0.5.
(8) sterile filling, fermentation: sterile filling: use sterile filling technique, encapsulates to Tetrapack brill type packaging or brick
In type composite paper packaging material.
Fermentation: product is delivered to fermenting cellar, keeps ambient temperature 44 DEG C, and after fermentation 3.2h, quality inspection personnel starts sampling inspection
Survey, freeze when material pH value=4.8；
(9) stage refrigeration and after fermentation: transfer product, to High Temperature Refrigeratory (ambient temperature 8 DEG C), stands 15h, and product freezes
To 16 DEG C, transfer product is to low-temperature cold store (ambient temperature 4 DEG C) afterwards, stands 14h, and product is cooled to when 6 DEG C stop fermentation.
(10) cold preservation inspection: 2-6 DEG C of storage, check qualified for finished product.
Test example
Other content such as embodiment 1-4, use formula is: Semen arachidis hypogaeae 5%, milk powder 9% or liquid milk 50%, white sugar 4%, breast
Changing stabilizer 0.4%, strain 0.008%, enzyme preparation 0.05%, polydextrose 1%, remaining content is water.
Physical and chemical index such as table 1 below:
Table 1 physical and chemical index
Organoleptic requirements, microorganism limitation, lactic acid bacteria number such as table 2 below, table 3, table 4:
Table 2 organoleptic requirements
Table 3 microorganism is limited the quantity
Table 4 lactic acid bacteria number
It addition, the milk pollutant limitation in the present invention: meeting the regulation of GB 2762, mycotoxin is limited the quantity: meet GB
The regulation of 2761.
The fermented milk products production technology that method in the present invention is i.e. made through enzymolysis and multi-cultur es cooperative fermentation process, will flower
Raw slurry processes through enzymolysis process, mixes according to a certain percentage with milk powder or fresh milk, adds white sugar, emulsion stabilizer mixed dissolution
Rear sterilizing, uses many strains of special selection-breeding to compound probiotic bacteria inoculation, ferments in gnotobasis, use aseptic filling technology, envelope
It is filled in Tetrapack brill type packaging or brick composite paper packaging make.These goods are composited by animal, vegetable protein, nutrition
Collocation equilibrium, contains the probiotic bacteria being of value to health in a large number, without preservative, is prone to preserve, at 2-6 without living contaminants
Under DEG C preservation condition, more than 2 months shelf-lifves can be realized.
The foregoing is only the preferred embodiments of the present invention, be merely illustrative for the purpose of the present invention, and nonrestrictive；
Professional and technical personnel in the field are understood that.
Claims (8)
1. a preparation method for long shelf-life compound protein enzymatic hydrolysis and fermentation milk product, including milk, Semen arachidis hypogaeae, white sugar, strain,
Emulsion stabilizer, enzyme preparation, polydextrose and water, it is characterised in that: comprise the following steps:
(1) milk supply screening: select satisfactory milk；
(2) Semen arachidis hypogaeae processes: Semen arachidis hypogaeae through overbaking, soak, mill, mashing off, enzymolysis step are processed into peanut paste；
In described enzymolysis step step, enzyme preparation is cellulase, hemicellulase, xylanase and beta glucan enzymatic mixture,
Cellulase, hemicellulase, xylanase and 1,4 beta-glucanase ratio are 1-2:1-2:1-2:9-10；
(3) mixed powder: the some in white sugar is mixed homogeneously with stabilizer；
(4) molten sugar mixing: add water in high-speed stirred cylinder, be heated to 60-80 DEG C, open stirring, add the mixing in step (3)
Powder, adds remaining a part of white sugar, filters after being completely dissolved after being completely dissolved, filtrate and the milk in step (1) and
Peanut paste mixing in step (2), and stir, obtain mixed liquor A；
(5) homogenizing: A is processed through 20-22MPa homogenizing, obtains semi-finished product B；
(6) sterilizing: to B sterilizing, temperature 90-98 DEG C, time 4-6min, product outlet temperature 23 DEG C-43 DEG C, obtain half after sterilizing
Finished product C；
(7) inoculation: be dissolved in by strain in aseptic inoculation container, after strain fully dissolves completely, enters C after standing 8-12 minute
Row aseptic inoculation, obtains postvaccinal semi-finished product D；Described strain is Lactobacillus plantarum, lactobacillus casei, bacillus acidophilus's mixing
Thing, Lactobacillus plantarum, lactobacillus casei, bacillus acidophilus's ratio are 2-2.5:2-3:0.5-1；
(8) sterile filling, fermentation: by D sterile filling, pump in fermentation tank and ferment, ambient temperature 23～44 DEG C, during fermentation
Between 4-12h, as milk pH value=4.2-4.8 terminate fermentation, obtain milk E；
(9) store: E cold chain is stored and get final product.
The preparation method of a kind of long shelf-life compound protein enzymatic hydrolysis and fermentation milk product the most according to claim 1, its feature
Be: in described step (1), milk supply detects, and detection concretely comprises the following steps: to milk and container sterilization, temperature 92-95 DEG C, time
Between 4-6min, be cooled back to 40-45 DEG C, access strain, stir, put into the fermentation of 40-45 DEG C of incubator, be 3-4 simultaneously
Duplicate Samples, after 2-3 hour, tilts triangular flask and observes, if milk grumeleuse, then milk can make raw material.
The preparation method of a kind of long shelf-life compound protein enzymatic hydrolysis and fermentation milk product the most according to claim 1 and 2, it is special
Levy and be: described milk is liquid milk or milk powder, before wherein using, milk powder is first dissolved: i.e. pure water is heated to 65 DEG C-70 DEG C,
By milk powder with pure water according to 1:8 mass ratio, high-speed stirred mixing is used to carry out required next step again after dissolving.
The preparation method of a kind of long shelf-life compound protein enzymatic hydrolysis and fermentation milk product the most according to claim 1, its feature
It is: described Lactobacillus plantarum, lactobacillus casei, bacillus acidophilus's ratio are 2:2:1.
The preparation method of a kind of long shelf-life compound protein enzymatic hydrolysis and fermentation milk product the most according to claim 1, its feature
It is: described emulsion stabilizer is compound emulsion stabilizer, with the Mass Calculation of emulsion stabilizer own, described emulsion stabilizer bag
Include the microcrystalline Cellulose 83-88% and sodium carboxymethyl cellulose 9-15% of mass percent.
The preparation method of a kind of long shelf-life compound protein enzymatic hydrolysis and fermentation milk product the most according to claim 1, its feature
It is: in described step (2), Semen arachidis hypogaeae process concrete operation step is:
(1) baking: Semen arachidis hypogaeae screening shelling, is dried 30-50min 100-150 DEG C of baking and goes clothing to make Semen arachidis hypogaeae；(2) soak:
It is 0.1-0.3% soda water that Semen arachidis hypogaeae is immersed in mass concentration, soaking temperature 50-60 DEG C, and leaching makes Semen arachidis hypogaeae fully absorb water, leaching
It is neutrality by pure water rinsing to pH value after bubble；
(3) mill: roughly grinding at fiberizer with 4-6 times of water of peanut raw material, serosity mixes to enter through colloid mill with peanut dregs again
Twice fine grinding of row；
(4) mashing off: serosity is heated to 80-90 DEG C, constant temperature keeps 18-22min；
(5) enzymolysis: serosity is cooled to 55 DEG C-60 DEG C, adds enzyme enzyme preparation by formula proportion, starts timing after stirring 8-12min,
Period every stationary intervals 8-12min is opened blender and is stirred 2-3 minute, and after 45-55min, enzymolysis completes.
The preparation method of a kind of long shelf-life compound protein enzymatic hydrolysis and fermentation milk product the most according to claim 1, its feature
It is: in described step (7), throws strain front opening blender, stir one minute；After throwing strain, continue stirring 8-12min, treat
Foam stops stirring after dispersing；Strain is stirred for 8-12min after putting into 35-45min.
The preparation method of a kind of long shelf-life compound protein enzymatic hydrolysis and fermentation milk product the most according to claim 1, its feature
It is: between step (8) and step (9), also have after fermentation step, step (8) will be statically placed in High Temperature Refrigeratory, ambient temperature by E
8-12 DEG C, time of repose 10-15h；When milk temperature is 13-16 DEG C, then milk is statically placed in low-temperature cold store, ambient temperature 2-
4 DEG C, time of repose 10-14h；After fermentation is stopped when milk temperature is 2～6 DEG C.
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| CN108184998A (en) * | 2017-09-30 | 2018-06-22 | 四川菊乐食品股份有限公司 | Composite black grain fermented milk products and preparation method containing dietary fiber and probiotics |
| CN107691644A (en) * | 2017-09-30 | 2018-02-16 | 四川菊乐食品股份有限公司 | A kind of compound purple fermented grain dairy products and preparation method containing dietary fiber |
| CN107712048A (en) * | 2017-09-30 | 2018-02-23 | 四川菊乐食品股份有限公司 | A kind of composite red color fermented grain dairy products and preparation method containing dietary fiber |
| CN107712049A (en) * | 2017-09-30 | 2018-02-23 | 四川菊乐食品股份有限公司 | Purple potato fermented milk products and preparation method of a kind of long shelf-life containing dietary fiber |
| CN111758777A (en) * | 2020-07-08 | 2020-10-13 | 广西壮族自治区农业科学院 | Preparation method of pure high-protein corn stirring type yoghourt |
| CN112438324A (en) * | 2020-08-10 | 2021-03-05 | 优源创(厦门)生物科技有限公司 | Preparation method of pure plant fermented peanut milk |
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| 花生酸奶的生产工艺研究;李静;《食品与药品》;20080531;第10卷(第5期);第1.1、1.3、2.2、2.6和3.4节 * |
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