CN104489091A - Stirring type flavored fermented milk and preparation method thereof - Google Patents
Stirring type flavored fermented milk and preparation method thereof Download PDFInfo
- Publication number
- CN104489091A CN104489091A CN201510020976.XA CN201510020976A CN104489091A CN 104489091 A CN104489091 A CN 104489091A CN 201510020976 A CN201510020976 A CN 201510020976A CN 104489091 A CN104489091 A CN 104489091A
- Authority
- CN
- China
- Prior art keywords
- milk
- flavored fermented
- fermented milk
- preparation
- type flavored
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Dairy Products (AREA)
Abstract
The invention discloses stirring type flavored fermented milk. The stirring type flavored fermented milk is prepared from raw materials of, based on below weight parts, 10-15 parts of whey protein powder, 55-115 parts of sweetening agent, 0.05-0.1 part of leavening agent, 0.1-0.5 part of lactase and 1000 parts of raw milk. The invention further provides a preparation method of the stirring type flavored fermented milk. The preparation method of the stirring type flavored fermented milk includes: using the raw milk, the whey protein powder and the like as ingredients of the stirring type flavored fermented milk; enabling the ingredients to pass through a compounding process, a homogenizing process, a sterilization process, a fermentation process and a lactose hydrolyzing process, wherein not adding food additives or essence into the ingredients before and after the fermentation process, and hydrolyzing lactose in the raw milk; adjusting content of alpha-lactalbumin and beta-lactalbumin in the raw milk, controlling residual acid of a product by selecting lactic acid bacteria as the leavening agent, and achieving proper sensory indexes of the low lactose stirring type flavored fermented milk through sticky materials of extracellular polysaccharide and the like and aroma substances, generated by the fermented product. The preparation method of the stirring type flavored fermented milk is simple and easy to implement, and short in production cycle, and does not need to add a new device.
Description
Technical field
The invention belongs to dairy products preparing technical field, particularly relate to a kind of agitating type flavored fermented milk and preparation method thereof.
Background technology
Solve the problem of product shelf phase internal stability in current fermented dairy product mainly with stabilizing agent, and adjust product acid sugariness to add white granulated sugar, especially account for leading agitating type flavored fermented milk.Fermented dairy product cane sugar content the higher person in middle and old age of causing consumer hang back to fermented dairy product, and simultaneously numerous consumer all exists the situation of lactose intolerance to dairy products, and consumer to the demand of fermented dairy product in continuous growth.
Therefore, it is desirable to develop a without sucrose, Low lactose milk, without the agitating type flavored fermented milk of stabilizing agent to meet the need of market.
Summary of the invention
For this reason, the object of the present invention is to provide a kind of is raw material with raw milk, add the raw materials such as PURE WHEY, through sterilization, lactobacillus-fermented with lactase hydrolysis, before and after fermentation, all do not add the agitating type flavored fermented milk of stabilizing agent and flavoring essence and the preparation method of this acidified milk.
On the one hand, the invention provides a kind of agitating type flavored fermented milk, be made up of the raw material of following weight proportion:
Alternatively, according to agitating type flavored fermented milk of the present invention, described leavening is the mixture of streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus and bifidobacterium lactis.
Alternatively, according to agitating type flavored fermented milk of the present invention, the weight ratio of streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus and bifidobacterium lactis is 60:2:1:1-90:1:1:1.
Alternatively, according to agitating type flavored fermented milk of the present invention, described sweetener is the mixture of 50-100 part fructose and 5-15 part honey composition.
On the other hand, present invention also offers the preparation method of above-mentioned agitating type flavored fermented milk, comprise the steps:
Material preparation step: the raw material preparing 1000 parts according to following weight proportion: PURE WHEY 10-15 part, sweetener 55-115 part, leavening 0.05-0.1 part, lactase 0.1-0.5 part, surplus is raw milk;
Clean newborn step: be cooled to 2-6 DEG C by after described raw milk removal of impurities;
Hydration step: add PURE WHEY after the 30-50% of the raw milk gross weight after removal of impurities is warming up to 45-50 DEG C, stirs after 15-20 minute and leaves standstill hydration 30-50 minute, obtain aqueous emulsions;
An adaptation step: add sweetener in described aqueous emulsions, stirs and is cooled to 2-6 DEG C after 15-20 minute, obtain a seasoning liquid;
Secondary adaptation step: add the raw milk after remaining removal of impurities in a described seasoning liquid, stirs 5-10 minute, obtains secondary seasoning liquid;
Homogeneous sterilisation step: described secondary seasoning liquid is carried out homogeneous, sterilization processing;
Fermentation step: by the secondary seasoning liquid cooling after sterilization, add leavening and lactase, stir at 41-43 DEG C of bottom fermentation after 10-15 minute, terminate fermentation after reaching 70 ° of T-75 ° of T to acidity, obtain acidified milk;
Breakdown of emulsion step: be cooled to 18-20 DEG C after described acidified milk is stirred 5-10 minute, then carry out canned;
After-ripening step: by described canned after acidified milk be cooled to 2-6 DEG C and carry out after-ripening.
Alternatively, preparation in accordance with the present invention, in described homogeneous sterilization steps, carry out homogeneous after described secondary seasoning liquid is preheated to 63-67 DEG C, homogenization pressure is 18-20MPa.
Alternatively, preparation in accordance with the present invention, in described homogeneous sterilization steps, sterilization temperature is 95 DEG C, and sterilizing time is 300 seconds.
Alternatively, preparation in accordance with the present invention, in described fermentation step, is cooled to 41-43 DEG C by the secondary seasoning liquid after described sterilizing.
Alternatively, preparation in accordance with the present invention, in the rear in ripe step, ripening time is 10-12 hour.
Alternatively, preparation in accordance with the present invention, in described breakdown of emulsion step, stirs described acidified milk under 30r/min-60r/min mixing speed.
Agitating type flavored fermented milk of the present invention is batching with raw milk, PURE WHEY, probiotics leaven, lactase etc., through batching, homogeneous, sterilization, fermentation and lactose hydrolysis, all food additives and essence is not added before and after fermentation, and the lactose in Ruzhong is hydrolyzed, and adjust the content of Ruzhong ALA and beta lactoglobulin, by the selection to lactic acid bacteria fermenting agent, sour after controlling product, the stickums such as the exocellular polysaccharide that fermented product is produced and aroma substance are to realize the due organoleptic indicator of Low lactose milk agitating type flavored fermented milk.Meanwhile, the invention provides a kind of preparation method of agitating type flavored fermented milk, this preparation method is simple for process, and the production cycle is shorter and without the need to increasing new equipment.
Accompanying drawing explanation
By reading hereafter detailed description of the preferred embodiment, various other advantage and benefit will become cheer and bright for those of ordinary skill in the art.Accompanying drawing only for illustrating the object of preferred embodiment, and does not think limitation of the present invention.In the accompanying drawings:
Fig. 1 is the schematic flow sheet of the preparation method of agitating type flavored fermented milk of the present invention.
Detailed description of the invention
Below in conjunction with accompanying drawing and concrete embodiment, the invention will be further described.
The invention provides a kind of is raw material with raw milk, adds sweetener, PURE WHEY, through sterilization, lactobacillus-fermented with lactase hydrolysis, does not all add the agitating type flavored fermented milk of stabilizing agent and flavoring essence before and after fermentation.Particularly, described agitating type flavored fermented milk is made up of the raw material of following weight proportion:
Flavor fermentation Ruzhong of the present invention, PURE WHEY is utilized to replace the use of stabilizing agent: the stable of structural state of normal agitation type Yoghourt realizes by adding stabilizing agent, and product of the present invention does not add any stabilizing agent, but interpolation PURE WHEY, this PURE WHEY has the beta lactoglobulin of high-load, beta lactoglobulin has superior colloidal nature and bag aqueous nature, thus improves acidified milk gel strength and water-retaining property.The ratio of general flavor fermentation Ruzhong casein and lactalbumin is about 4:1, and the ratio of casein and lactalbumin in acidified milk in the present invention, is have adjusted by PURE WHEY, make casein and lactalbumin (mainly containing ALA, beta lactoglobulin) ratio be 1.6:1-3.3:1, under this protein ratio, casein and ALA, beta lactoglobulin can form more stable network structure, this structural stability is stronger, viscosity is good, energy resistant to shearing, the smooth degree of remarkable enhancing product also reduces the precipitation of shelf life whey, thus instead of the interpolation of stabilizing agent.
Use the mixture of fructose and honey as sweetener in the present invention, replace traditional white granulated sugar, utilize fructose and honey to provide the sweet taste that product is naturally soft.Difference maximum between fructose and sucrose is exactly that glycemic index is low, and namely GI value is low, and GI value (Glycemic Index) is the index that reflection food causes blood sugar for human body elevated-levels.The accretion rate of fructose in human body is all slower than dextrose plus saccharose, and the metabolism of fructose does not rely on insulin, but directly enters in human body intestinal canal by human body institute digestibility and utilization.Recent studies shows, honey has certain prophylactic-therapeutic effect to diabetes, and proper amount of edible can not strengthen the burden of middle-aged and old insulin, also dietary function can be played, therefore fructose and honey is adopted to make agitating type flavored fermented milk not containing sucrose, more healthy, thus expand the consumer group.Preferably, fructose is 50-100 part, and honey is 5-15 part.
The mixing throw type leaven containing streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus, Bifidobacterium preferably selected by the leavening used in the present invention.Preferably, the weight ratio of streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus and bifidobacterium lactis is 60:2:1:1-90:1:1:1.When thermophilus bacterial content is higher, product fermenting speed is slow, be beneficial to lactase fully to act on, more exocellular polysaccharide can also be produced by lengthy fermentation, improving viscosity makes acidified milk quality exquisiteness smooth, lengthy fermentation makes aroma substance fully synthesize release simultaneously, and produces soft fermentation fragrance, realizes the due organoleptic indicator of Low lactose milk agitating type flavored fermented milk.In the present invention, the content of the probio of streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus, Bifidobacterium can reach 10
7-10
8the cfu/g order of magnitude, leavening rate of producing acid is moderate, and gained acidified milk finished product Acidity Range 70 ° of T-75 ° of T, put at normal temperatures, and rear acid is without significant change, and biodiasmin number scope can reach 1.0 × 10
9-1.5 × 10
9cfu/g.Lactobacillus acidophilus in leavening, Bifidobacterium, by suppressing various harmful bacteria, decrease the generation of vivotoxin, have antagonism to pathogenic microorganisms, and adjustment gut flora balance, alleviates liver detoxification burden; After Bifidobacterium and lactobacillus acidophilus are fermented in enteron aisle, also can produce lactic acid and acetic acid, the utilization rate of calcium, phosphorus, iron can be improved, promote the absorption of iron and vitamin D, produce vitamin K and Cobastab, the absorption of cholesterol can also be reduced.
In the present invention, lactase is used to be hydrolyzed to the lactose in raw milk.Because lactose can not directly absorb in human body, need to decompose under the effect of lactase and could be absorbed, lack the crowd of galantase after absorption lactose, not digested lactose directly enters large intestine, stimulate intestinal peristalsis to accelerate, cause the bad reaction such as borborygmus, diarrhoea to claim lactose intolerance.In the adult human body in the whole world about 75%, the activity of lactase has the sign weakened.The probability that this symptom occurs in some Asia and African country then more than 90%.Product of the present invention then meets the demand of this part consumer, relievedly can drink this acidified milk.
Present invention also offers the preparation method of above-mentioned agitating type flavored fermented milk, Fig. 1 shows the schematic flow sheet of agitating type flavored fermented milk preparation method of the present invention.As shown in Figure 1, the method comprises the steps:
Material preparation step S1100: the raw material preparing 1000 parts according to following weight proportion: PURE WHEY 10-15 part, sweetener 55-115 part, leavening 0.05-0.1 part, lactase 0.1-0.5 part, surplus is raw milk;
Clean newborn step S1200: be cooled to 2-6 DEG C by after described raw milk removal of impurities;
Hydration step S1300: add PURE WHEY after the 30-50% of the raw milk gross weight after removal of impurities is warming up to 45-50 DEG C, stirs after 15-20 minute and leaves standstill hydration 30-50 minute, obtain aqueous emulsions;
An adaptation step S1400: add sweetener in described aqueous emulsions, stirs and is cooled to 2-6 DEG C after 15-20 minute, obtain a seasoning liquid;
Secondary adaptation step S1500: add the raw milk after remaining removal of impurities in a described seasoning liquid, stirs 5-10 minute, obtains secondary seasoning liquid;
Homogeneous sterilisation step S1600: described secondary seasoning liquid is carried out homogeneous, sterilization processing;
Fermentation step S1700: by the secondary seasoning liquid cooling after sterilization, add leavening and lactase, stir at 41-43 DEG C of bottom fermentation after 10-15 minute, terminate fermentation after reaching 70 ° of T-75 ° of T to acidity, obtain acidified milk;
Breakdown of emulsion step S1800: be cooled to 18-20 DEG C after described acidified milk is stirred 5-10 minute, then carry out canned;
After-ripening step S1900: by described canned after acidified milk be cooled to 2-6 DEG C and carry out after-ripening.
Wherein, in described clean newborn step S1100, generally raw milk is first carried out filtering and impurity removing through duplex strainer through centrifugal pump, then pump in centrifugal milk clarifier, by centrifugal action, the fine impurities in Ruzhong is removed.Raw milk preferably uses nonreactive raw milk.
In described homogeneous sterilization steps S1600, carry out homogeneous again after preferably described secondary seasoning liquid being first preheated to 63-67 DEG C, homogenization pressure is 18-20MPa.Sterilization is pasteurize, and sterilization temperature is 95 DEG C, and sterilizing time is 300 seconds.
In described fermentation step S1700, ferment after the secondary seasoning liquid after described sterilizing is cooled to 41-43 DEG C.While adding leavening, add lactase, allow lactase be hydrolyzed during the fermentation effect, until the pH value of milk drops to about 5.0, lactase inactivation, hydrolysis terminates.Because hydrolysis process carries out with fermentation simultaneously, simplify production technology, shorten processing consuming time, reduce production cost.
In described breakdown of emulsion step S1800, preferably described acidified milk is stirred 5 minutes-10 minutes under 30r/min-60r/min mixing speed, make the acidified milk solidifying shape become flow morphology so that the later stage canned.In this whipping process, mixing speed is unsuitable too fast, because too fast mixing speed can cause the whey in acidified milk to be separated out, reduces product quality and mouthfeel.Applicant finds after deliberation, and when mixing speed is 30r/min-60r/min, mixing effect is best, and energy consumption is lower simultaneously.The impeller pump that acidified milk after breakdown of emulsion is adjusted to 20Hz-30Hz through electric machine frequency exports, and can carry out filling after cooling.By adjusting the electric machine frequency of impeller pump, ensure that the acidified milk after breakdown of emulsion can be output with comparatively even, suitable speed, preventing because transporting velocity is too fast or cause acidified milk, in course of conveying, quality comparison occurs excessively slowly.
In the rear in ripe step S1900, ripening time is 10-12 hour.By Aging storage, promote that in acidified milk, aromatic substance produces, and increase the stickiness of acidified milk further.
More according to the optional element of the agitating type flavored fermented milk preparation method of the present invention's proposition, can design various embodiments, therefore specific embodiment is only as the exemplary illustration of specific implementation of the present invention, and does not form limitation of the scope of the invention.In order to concrete description the present invention, following examples are selected to carry out exemplary illustration.
Embodiment 1
In the present embodiment, the raw material preparing agitating type flavored fermented milk is 1000kg, and the weight proportion of each raw material is: fructose 50kg, PURE WHEY 10kg, honey 15kg, leavening 0.1kg, lactase 0.1kg, and surplus is raw milk.
The preparation method of agitating type flavored fermented milk is:
First the raw milk of acceptance(check) is successively pumped in duplex strainer and centrifugal milk clarifier through centrifugal pump and carry out removal of impurities, be then cooled to 2-6 DEG C.
Take the raw milk after 300kg removal of impurities, after being warming up to 45-50 DEG C, add PURE WHEY, stir after 15-20 minute and leave standstill hydration 30 minutes, obtain aqueous emulsions.
In described aqueous emulsions, add fructose and honey, stir and be cooled to 2-6 DEG C after 15-20 minute, obtain a seasoning liquid.Then in a described seasoning liquid, add the raw milk after remaining removal of impurities, stir 5-10 minute, obtain secondary seasoning liquid.
After described secondary seasoning liquid is preheated to 65 DEG C, homogeneous under the homogenization pressure of 18-20MPa.Then the secondary seasoning liquid after homogeneous is incubated sterilization 300 seconds at 95 DEG C.
Secondary seasoning liquid after sterilization is cooled to 41-43 DEG C, adds leavening and lactase, stir and at 41-43 DEG C, carry out heat-preservation fermentation after 10-15 minute, reach rear end fermentation to acidity 70 ° of T-75 ° of T, obtain acidified milk.
Described acidified milk is stirred and within 5-10 minute, carries out breakdown of emulsion process, be then cooled to 18-20 DEG C, then carry out canned.Finally by described canned after acidified milk be placed in freezer and be cooled to 2-6 DEG C, after-ripening 12 hours, through dispatching from the factory after the assay was approved.
Embodiment 2
In the present embodiment, the raw material preparing agitating type flavored fermented milk is 1000kg, and the weight proportion of each raw material is: fructose 100kg, PURE WHEY 15kg, honey 5kg, leavening 0.05kg, lactase 0.5kg, and surplus is raw milk.
The preparation method of agitating type flavored fermented milk is:
First the raw milk of acceptance(check) is successively pumped in duplex strainer and centrifugal milk clarifier through centrifugal pump and carry out removal of impurities, be then cooled to 2-6 DEG C.
Take the raw milk after 500kg removal of impurities, after being warming up to 45-50 DEG C, add PURE WHEY, stir after 15-20 minute and leave standstill hydration 50 minutes, obtain aqueous emulsions.
In described aqueous emulsions, add fructose and honey, stir and be cooled to 2-6 DEG C after 15-20 minute, obtain a seasoning liquid.Then in a described seasoning liquid, add the raw milk after remaining removal of impurities, stir 5-10 minute, obtain secondary seasoning liquid.
After described secondary seasoning liquid is preheated to 63 DEG C, homogeneous under the homogenization pressure of 18-20MPa.Then the secondary seasoning liquid after homogeneous is incubated sterilization 300 seconds at 95 DEG C.
Secondary seasoning liquid after sterilization is cooled to 41-43 DEG C, adds leavening and lactase, stir and at 41-43 DEG C, carry out heat-preservation fermentation after 10-15 minute, reach rear end fermentation to acidity 70 ° of T-75 ° of T, obtain acidified milk.
Described acidified milk is stirred and within 5-10 minute, carries out breakdown of emulsion process, be then cooled to 18-20 DEG C, then carry out canned.Finally by described canned after acidified milk be placed in freezer and be cooled to 2-6 DEG C, after-ripening 10 hours, through dispatching from the factory after the assay was approved.
Embodiment 3
In the present embodiment, the raw material preparing agitating type flavored fermented milk is 1000kg, and the weight proportion of each raw material is: fructose 75kg, PURE WHEY 12.5kg, honey 10kg, leavening 0.075kg, lactase 0.3kg, and surplus is raw milk.
The preparation method of agitating type flavored fermented milk is:
First the raw milk of acceptance(check) is successively pumped in duplex strainer and centrifugal milk clarifier through centrifugal pump and carry out removal of impurities, be then cooled to 2-6 DEG C.
Take the raw milk after 400kg removal of impurities, after being warming up to 45-50 DEG C, add PURE WHEY, stir after 15-20 minute and leave standstill hydration 30 minutes, obtain aqueous emulsions.
In described aqueous emulsions, add fructose and honey, stir and be cooled to 2-6 DEG C after 15-20 minute, obtain a seasoning liquid.Then in a described seasoning liquid, add the raw milk after remaining removal of impurities, stir 5-10 minute, obtain secondary seasoning liquid.
After described secondary seasoning liquid is preheated to 66 DEG C, homogeneous under the homogenization pressure of 18-20MPa.Then the secondary seasoning liquid after homogeneous is incubated sterilization 300 seconds at 95 DEG C.
Secondary seasoning liquid after sterilization is cooled to 41-43 DEG C, adds leavening and lactase, stir and at 41-43 DEG C, carry out heat-preservation fermentation after 10-15 minute, reach rear end fermentation to acidity 70 ° of T-75 ° of T, obtain acidified milk.
Described acidified milk is stirred and within 5-10 minute, carries out breakdown of emulsion process, be then cooled to 18-20 DEG C, then carry out canned.Finally by described canned after acidified milk be placed in freezer and be cooled to 2-6 DEG C, after-ripening 12 hours, through dispatching from the factory after the assay was approved.
Through above-described embodiment 1-3, prepared Low lactose milk without sucrose agitating type flavored fermented milk, its finished product fat content>=3.0%, protein>=3.2%, non-fat solid>=8.1%, biodiasmin number reaches 1.0 × 10 especially
9-1.5 × 10
9cfu/g, more existing commercially available common flavor fermentation milk product all has obvious improvement in nutritional labeling, viscosity and mouthfeel.In order to the feature of flavored fermented milk of the present invention is described better, applicant has carried out test case 1-4 to the agitating type flavored fermented milk (being designated as embodiment 1-3) that the above embodiment of the present invention 1-3 prepares, and commercially available common flavored fermented milk (being designated as comparative example 1) and commercially available Low lactose milk are contained sucrose flavored fermented milk (being designated as comparative example 2) carried out following test case 1-3, contrast with the test result of embodiment 1-3.
Test case 1
Analyze the nutritional labeling of embodiment 1-3 and comparative example 1-2, concrete outcome is as shown in table 1 below.
Table 1
As can be seen from above table, the flavored fermented milk of embodiment 1-3 is compared with commercially available two kinds of flavored fermented milks, and protein is containing increasing, and fat, carbohydrate, energy reduce, and containing abundanter biodiasmin.
Test case 2
The viscosity of embodiment 1-3 and comparative example 1-2 at 2-6 DEG C is measured, to evaluate the viscosity of product.Concrete operations are: No. 63 rotors are placed in product to be measured, rotate with the rotating speed of 20r/min, until viscosity number reaches fixing, are the viscosity number of product.Concrete measurement result is as shown in table 2 below.
Table 2
Data as can be seen from table 2, the more commercially available common flavored fermented milk of flavored fermented milk of embodiment 1-3 and Low lactose milk flavored fermented milk viscosity higher, stiff on product sensory can be ensured, the stable system without stabilizing agent in shelf life can be ensured again.
Test case 3
Carry out trial test investigation to embodiment 1-3 and comparative example 1-2, adopt the mode of blank marking to carry out, investigate entirety sensation, sour-sweet degree, sophistication index, concrete outcome is as shown in table 3 below.
Table 3
As can be seen from Table 3, commercially available common flavored fermented milk meta-acid, overall mouthfeel is general; Commercially available common Low lactose milk flavored fermented milk sophistication is general, and mouthfeel is partially sweet; The invention provides flavored fermented milk entirety sensation better, sour-sweet degree is moderate, and mouthfeel is more fine and smooth.
Test case 4
The flavored fermented milk of embodiment 1-3 is used for 100 people and carries out test marketing, drink 1 week, wherein 20-30 year 20 people, 30-40 year 20 people, 40-50 year 30 people, more than 50 years old 30 people, trial test result is as follows: 90 people feel that enteron aisle is unobstructed, do not occur the lactose intolerance such as abdominal distension, diarrhoea situation, 10 people do not have special sense, and the uncomfortable situations such as blood sugar rising all do not appear in 100 people.As can be seen here, the flavored fermented milk that the present invention prepares almost is applicable to all groups and drinks, and can not cause the health problem after eating.
It should be noted, the present invention will be described instead of limit the invention for above-described embodiment, and those skilled in the art can design alternative embodiment when not departing from the scope of claims.In the claims, any reference symbol between bracket should be configured to limitations on claims.Word " comprises " not to be got rid of existence and does not arrange element in the claims or step.Word first, second and third-class use do not represent any order, can be title by these word explanations.
Claims (10)
1. an agitating type flavored fermented milk, be made up of the raw material of following weight proportion:
2. agitating type flavored fermented milk according to claim 1, wherein, described leavening is the mixture of streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus and bifidobacterium lactis.
3. agitating type flavored fermented milk according to claim 2, wherein, the weight ratio of streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus and bifidobacterium lactis is 60:2:1:1-90:1:1:1.
4. the agitating type flavored fermented milk according to any one of claim 1-3, wherein, described sweetener is the mixture of 50-100 part fructose and 5-15 part honey composition.
5. a preparation method for the agitating type flavored fermented milk according to any one of claim 1-4, comprises the steps:
Material preparation step: the raw material preparing 1000 parts according to following weight proportion: PURE WHEY 10-15 part, sweetener 55-115 part, leavening 0.05-0.1 part, lactase 0.1-0.5 part, surplus is raw milk;
Clean newborn step: be cooled to 2-6 DEG C by after described raw milk removal of impurities;
Hydration step: add PURE WHEY after the 30-50% of the raw milk gross weight after removal of impurities is warming up to 45-50 DEG C, stirs after 15-20 minute and leaves standstill hydration 30-50 minute, obtain aqueous emulsions;
An adaptation step: add sweetener in described aqueous emulsions, stirs and is cooled to 2-6 DEG C after 15-20 minute, obtain a seasoning liquid;
Secondary adaptation step: add the raw milk after remaining removal of impurities in a described seasoning liquid, stirs 5-10 minute, obtains secondary seasoning liquid;
Homogeneous sterilisation step: described secondary seasoning liquid is carried out homogeneous, sterilization processing;
Fermentation step: by the secondary seasoning liquid cooling after sterilization, add leavening and lactase, stir at 41-43 DEG C of bottom fermentation after 10-15 minute, terminate fermentation after reaching 70 ° of T-75 ° of T to acidity, obtain acidified milk;
Breakdown of emulsion step: be cooled to 18-20 DEG C after described acidified milk is stirred 5-10 minute, then carry out canned;
After-ripening step: by described canned after acidified milk be cooled to 2-6 DEG C and carry out after-ripening.
6. preparation method according to claim 5, wherein, in described homogeneous sterilization steps, carry out homogeneous after described secondary seasoning liquid is preheated to 63-67 DEG C, homogenization pressure is 18-20MPa.
7. preparation method according to claim 5, wherein, in described homogeneous sterilization steps, sterilization temperature is 95 DEG C, and sterilizing time is 300 seconds.
8. preparation method according to claim 5, wherein, in described fermentation step, is cooled to 41-43 DEG C by the secondary seasoning liquid after described sterilizing.
9. preparation method according to claim 5, wherein, in the rear in ripe step, ripening time is 10-12 hour.
10. the preparation method according to any one of claim 5-9, wherein, in described breakdown of emulsion step, stirs described acidified milk under 30r/min-60r/min mixing speed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510020976.XA CN104489091A (en) | 2015-01-15 | 2015-01-15 | Stirring type flavored fermented milk and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510020976.XA CN104489091A (en) | 2015-01-15 | 2015-01-15 | Stirring type flavored fermented milk and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104489091A true CN104489091A (en) | 2015-04-08 |
Family
ID=52930624
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510020976.XA Pending CN104489091A (en) | 2015-01-15 | 2015-01-15 | Stirring type flavored fermented milk and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104489091A (en) |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104982523A (en) * | 2015-06-12 | 2015-10-21 | 光明乳业股份有限公司 | Fermented milk without food additives and preparation method thereof |
| CN104996564A (en) * | 2015-07-07 | 2015-10-28 | 光明乳业股份有限公司 | Fermented milk free from cane sugar and preparation method of fermented milk free from cane sugar |
| CN105638880A (en) * | 2016-01-07 | 2016-06-08 | 昆明雪兰牛奶有限责任公司 | Stirring-type flavored fermented milk and preparation method thereof |
| CN106417668A (en) * | 2015-08-06 | 2017-02-22 | 内蒙古蒙牛乳业（集团）股份有限公司 | Greece yoghourt and preparation method thereof |
| CN106689360A (en) * | 2015-08-05 | 2017-05-24 | 内蒙古伊利实业集团股份有限公司 | Probiotic fermented milk and preparation method thereof |
| CN107223709A (en) * | 2016-03-25 | 2017-10-03 | 内蒙古伊利实业集团股份有限公司 | A kind of low sugar or sugar-free yogurt and preparation method thereof |
| CN109430385A (en) * | 2018-12-03 | 2019-03-08 | 广西壮牛水牛乳业有限责任公司 | A kind of stirred type fruity sour water cow's milk and preparation method thereof |
| CN110338232A (en) * | 2019-08-23 | 2019-10-18 | 云南乍甸乳业有限责任公司 | The production method of active probiotic whey beverage |
| CN110547330A (en) * | 2019-09-30 | 2019-12-10 | 福建长富乳品有限公司 | tortoise jelly fermented milk and preparation process thereof |
| CN110710570A (en) * | 2018-07-11 | 2020-01-21 | 内蒙古伊利实业集团股份有限公司 | Fermented milk product rich in whey protein and preparation method thereof |
| CN111417311A (en) * | 2017-09-29 | 2020-07-14 | 株式会社明治 | Fermented milk and method for producing fermented milk |
| CN112006097A (en) * | 2019-05-30 | 2020-12-01 | 新希望乳业股份有限公司 | Dairy product with controllable acid after shelf life and preparation method thereof |
| CN113519620A (en) * | 2020-04-22 | 2021-10-22 | 新希望乳业股份有限公司 | Preparation method of yoghourt and yoghourt product |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103338647A (en) * | 2011-03-04 | 2013-10-02 | 株式会社明治 | Fermented milk with improved flavor and method for producing same |
| CN103766487A (en) * | 2014-02-27 | 2014-05-07 | 昆明雪兰牛奶有限责任公司 | Preparation method for additive-free stirred flavored fermented milk |
| CN104222270A (en) * | 2014-09-23 | 2014-12-24 | 内蒙古伊利实业集团股份有限公司 | Preparation method of lactose-free fermented dairy product |
-
2015
- 2015-01-15 CN CN201510020976.XA patent/CN104489091A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103338647A (en) * | 2011-03-04 | 2013-10-02 | 株式会社明治 | Fermented milk with improved flavor and method for producing same |
| CN103766487A (en) * | 2014-02-27 | 2014-05-07 | 昆明雪兰牛奶有限责任公司 | Preparation method for additive-free stirred flavored fermented milk |
| CN104222270A (en) * | 2014-09-23 | 2014-12-24 | 内蒙古伊利实业集团股份有限公司 | Preparation method of lactose-free fermented dairy product |
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104982523A (en) * | 2015-06-12 | 2015-10-21 | 光明乳业股份有限公司 | Fermented milk without food additives and preparation method thereof |
| CN104996564A (en) * | 2015-07-07 | 2015-10-28 | 光明乳业股份有限公司 | Fermented milk free from cane sugar and preparation method of fermented milk free from cane sugar |
| CN106689360A (en) * | 2015-08-05 | 2017-05-24 | 内蒙古伊利实业集团股份有限公司 | Probiotic fermented milk and preparation method thereof |
| CN106417668A (en) * | 2015-08-06 | 2017-02-22 | 内蒙古蒙牛乳业（集团）股份有限公司 | Greece yoghourt and preparation method thereof |
| CN106417668B (en) * | 2015-08-06 | 2019-11-29 | 内蒙古蒙牛乳业（集团）股份有限公司 | Greece's Yoghourt and preparation method thereof |
| CN105638880A (en) * | 2016-01-07 | 2016-06-08 | 昆明雪兰牛奶有限责任公司 | Stirring-type flavored fermented milk and preparation method thereof |
| CN107223709A (en) * | 2016-03-25 | 2017-10-03 | 内蒙古伊利实业集团股份有限公司 | A kind of low sugar or sugar-free yogurt and preparation method thereof |
| CN111417311A (en) * | 2017-09-29 | 2020-07-14 | 株式会社明治 | Fermented milk and method for producing fermented milk |
| CN110710570A (en) * | 2018-07-11 | 2020-01-21 | 内蒙古伊利实业集团股份有限公司 | Fermented milk product rich in whey protein and preparation method thereof |
| CN109430385A (en) * | 2018-12-03 | 2019-03-08 | 广西壮牛水牛乳业有限责任公司 | A kind of stirred type fruity sour water cow's milk and preparation method thereof |
| CN112006097A (en) * | 2019-05-30 | 2020-12-01 | 新希望乳业股份有限公司 | Dairy product with controllable acid after shelf life and preparation method thereof |
| CN112006097B (en) * | 2019-05-30 | 2023-12-22 | 新希望乳业股份有限公司 | Dairy product with controllable acid after shelf life and preparation method thereof |
| CN110338232A (en) * | 2019-08-23 | 2019-10-18 | 云南乍甸乳业有限责任公司 | The production method of active probiotic whey beverage |
| CN110547330A (en) * | 2019-09-30 | 2019-12-10 | 福建长富乳品有限公司 | tortoise jelly fermented milk and preparation process thereof |
| CN113519620A (en) * | 2020-04-22 | 2021-10-22 | 新希望乳业股份有限公司 | Preparation method of yoghourt and yoghourt product |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104489091A (en) | Stirring type flavored fermented milk and preparation method thereof | |
| CN105638880A (en) | Stirring-type flavored fermented milk and preparation method thereof | |
| CN102578234B (en) | Set yoghurt and preparation method thereof | |
| US4971810A (en) | Method of making fiber enriched yogurt | |
| CN102972522B (en) | Probiotic milk and preparation method thereof | |
| CN103651797A (en) | High-protein low-fat yoghourt and preparation method thereof | |
| CN107212090B (en) | Fermented milk beverage and preparation method thereof | |
| CN101999458B (en) | Frozen yoghourt with special flavor and preparation method thereof | |
| US20120251664A1 (en) | Fresh dairy products with satietogenic power and methods for preparing same | |
| CN104381449A (en) | Yogurt containing fermented glutinous rice and fruit granules and preparation method of yogurt | |
| CN104839333A (en) | Flower drinking flavoured yoghurt and preparation method thereof | |
| CN110250280A (en) | A kind of young cheese and preparation method thereof | |
| CN109938098A (en) | A kind of dietary fiber yoghourt and preparation method thereof with high-fat mouthfeel | |
| EP2645868B1 (en) | Set-style fruit yoghurts | |
| CN103141573B (en) | Flavoured fermented milk and preparation method thereof | |
| CN102090449A (en) | Set low-fat sucrose-free yoghurt | |
| CN108967550A (en) | A kind of high stable stirring at normal temperature type soy yogurt and preparation method thereof | |
| US20040208974A1 (en) | Reduced carbohydrate cultured dairy product and process for manufacturing such cultured dairy product | |
| CN105145840A (en) | High diet fiber-modified milk and preparation method thereof | |
| CN108142555A (en) | A kind of suitable underage child drinks acidified milk and preparation method thereof | |
| CN103859136A (en) | Low-sugar goat milk ice cream and preparation method thereof | |
| CN107960522A (en) | A kind of dietary fiber yoghourt ice cream | |
| CN107183179A (en) | A kind of smear type flavored fermented milk and preparation method thereof | |
| CN102077868B (en) | Yoghourt containing frozen bean curd and preparation method thereof | |
| CN109527186A (en) | A kind of preparation method of natto ice cream |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| CB03 | Change of inventor or designer information |
Inventor after: Li Zhongzhu Inventor after: Yang Yang Inventor after: Gao Hang Inventor after: Duan Yanzhu Inventor after: Yue Chunsheng Inventor after: Xi Gang Inventor before: Xi Gang |
|
| COR | Change of bibliographic data | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150408 |