CN104542965A - Brown drinking yoghurt and preparation method thereof - Google Patents
Brown drinking yoghurt and preparation method thereof Download PDFInfo
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Abstract
The invention provides a brown drinking yoghurt and a preparation method thereof. The brown drinking yoghurt is obtained by mixing a brown yoghurt base with a white yoghurt base, the protein content of the brown yoghurt base is 3.5-4.5wt%, the protein content of the white yoghurt base is 2.4-2.7wt%, and the protein content of the brown drinking yoghurt obtained by mixing the above two yoghurt bases is 2.8-3.2wt%. The invention also provides the preparation method of the brown drinking yoghurt. The method comprises the following steps: carrying out a Maillard reaction on parts of a raw material, adding Lactobacillus paracasei, fermenting to obtain the brown yoghurt base, pasteurizing remaining raw milk, adding a starter, fermenting to obtain the white yoghurt base, mixing the yoghurt bases according to a reasonable ratio, uniformly stirring, and homogenizing. The method makes the brown drinking yoghurt maintain good tissue state, color and flavor without a stabilizer and makes the brown drinking yoghurt suitable for all people to eat.
Description
Technical field
The present invention relates to a kind of brown drinking yoghourt and preparation method thereof, belong to fermented dairy product field.
Background technology
Drinking yoghourt more and more welcomed by the people in the market, but due to the viscosity of drinking yoghourt lower, the easy bleed of finished milk, layering, so current commercially available drinking yoghourt is all keep the structural state of Yoghourt by adding stabilizing agent.Food safety affair took place frequently in recent years, and people more and more conflict food additives, how to produce one and make people completely relieved, and the drinking yoghourt not containing food additives is the problem needing at present to solve.
Patent announcement number is 10-20 μm for providing one in the invention of CN102090446B by certain filter manufacture average grain diameter, the agitating type acidified milk of more than viscosity 8000mpas, this acidified milk under the condition of not adding stabilizing agent or add micro-stabilizing agent, can keep good structural state.Namely ensure that proper viscosity and the suitable granularity of Yoghourt just can ensure its structural state.According to this result, according to the fermentation character of different strain, by the acidified milk of different strain is mixed according to special ratios, just can should can reach with the consistent tissue characteristics of acidified milk in CN102090446B, but also not have correlative study to report at present.
Summary of the invention
In view of the defect that above-mentioned prior art exists, the object of the invention is to propose a kind of brown drinking yoghourt and preparation method thereof, this Yoghourt can keep good structural state and mouthfeel when not adding stabilizing agent.
Object of the present invention is achieved by the following technical programs:
A kind of brown drinking yoghourt, mixed by brown milk base and white milk base, it is characterized in that: the protein content of brown milk base is 3.5wt%-4.5wt%, the protein content of white milk base is 2.4wt%-2.7wt%, and the protein content of the brown drinking yoghourt of two kinds of milk base mixing acquisitions accounts for as 2.8wt%-3.2wt%.Under foregoing proteins content, this brown drinking yoghourt can keep the tissue morphology of Yoghourt within the regular hour, and wherein the acquisition of mixed proportion is by following equation: protein content after brown milk base consumption × brown milk base protein content+white milk base consumption × white milk base protein content=(brown milk base consumption+white milk base consumption) × mixing.
In above-mentioned brown drinking yoghourt, preferred:
With parts by weight, the raw material composition of brown milk base described in every 1000 weight portions comprises: skimmed milk power 105-140 weight portion, reduced sugar 30-50 weight portion, lactobacillus paraceasi 0.01-0.03 weight portion, and surplus is water;
With parts by weight, the raw material composition of every 1000 weight portion white milk bases comprises: sugared 60-80 weight portion, auxiliary material 0-50 weight portion, ferment agent for sour milk 0.2-0.4 weight portion, surplus is milk.
In above-mentioned brown drinking yoghourt, preferably, described reduced sugar comprises the combination of one or more in lactose, glucose, fructose, HFCS, arabinose and wood sugar.
In above-mentioned brown drinking yoghourt, preferably, the addition of described sugar is the amount of the sugariness of the sucrose reaching the 6%-8% amounting to into white milk base gross weight, and described sugar comprises white granulated sugar, fructose, syrup, compound sugar and the combination for one or more in sugar.
In above-mentioned brown drinking yoghourt, preferably, described generation sugar comprise that acesulfame potassium, Aspartame, knob are sweet, the combination of one or more in Sucralose, xylitol, maltitol and D-sorbite.
In above-mentioned brown drinking yoghourt, preferably, auxiliary material comprises the combination of one or more in rare cream, cream, anhydrous butter oil, evaporated milk and sweet condensed milk.
In above-mentioned brown drinking yoghourt, preferably, described ferment agent for sour milk comprises lactobacillus bulgaricus and streptococcus thermophilus, also comprises the one or whole in lactobacillus acidophilus and Bifidobacterium.
In above-mentioned brown drinking yoghourt, preferably, described ferment agent for sour milk comprises lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus and Bifidobacterium, wherein, streptococcus thermophilus: lactobacillus bulgaricus: lactobacillus acidophilus: the bacterium vigor ratio of Bifidobacterium is 4: 2: (1-1.5): (1-2).
In the production process of above-mentioned brown drinking yoghourt, white milk base and brown milk base adopt different fermented bacteriums respectively, different fermentation times can be controlled, thus obtain ferment effect good separately, then again the two is mixed with after completing fermentation respectively and obtains brown drinking yoghourt, make fermentation dimerous cooperatively interact in this way, greatly can save the production time of final products, enhance productivity.
In above-mentioned brown drinking yoghourt, preferably, described skimmed milk power is that dry matter content is not less than 8.5%, and protein content is not less than the skimmed milk power of 2.8%; Described milk is the fresh milk or the recombined milk that meet China's Fresh Milk acquisition criteria, comprises the combination of one or more in whole milk, lowfat milk, all milk of degreasing or the milk powder of aforementioned milk;
Milk can select protein content to be not less than the whole milk of 2.8%, the combination of one or more in lowfat milk, all milk of degreasing or the milk powder of aforementioned milk further; Further preferred, milk can select total dry content to be not less than the whole milk of 2.8%, the combination of one or more in lowfat milk, all milk of degreasing or the milk powder of aforementioned milk at 11%-14%, protein content; Best, described milk can select total dry content to be not less than the whole milk of 2.8%, the combination of one or more in lowfat milk, all milk of degreasing or the milk powder of aforementioned milk at 12%-14%, protein content.
The present invention also provides the preparation method of above-mentioned brown drinking yoghourt, comprises the steps:
Step one, by hydration after skimmed milk power and reduced sugar mixing, homogeneous, obtains mixture a;
Step 2, by mixture a at 80 DEG C-121 DEG C sterilization 15min-3h, makes it that Maillard reaction occur, obtains mixture b;
Step 3, adds lactobacillus paraceasi in mixture b, at 40 DEG C of-43 DEG C of bottom fermentations, take fermentation time as 24h-36h, or reaches 4.2-4.4 for fermentation termination with pH value, obtain brown milk base;
Step 4, milk, sugar and auxiliary material are mixed, homogeneous, at 95 DEG C of sterilization 5min, obtains mixture c;
Step 5, adds ferment agent for sour milk in mixture c, at 40 DEG C of-43 DEG C of bottom fermentations, take fermentation time as 5h-6h, or reaches 4.6-4.4 for fermentation termination with pH value, obtain white milk base;
Step 6, by the brown milk base of gained and the mixing of white milk base, stirs 3min-10min with the rotating speed of 300r/min-700r/min, then under the pressure of 15MPa-22MPa, under normal temperature condition, carries out homogeneous, namely obtain brown drinking yoghourt.
Inventor finds: when not adding stabilizing agent, and by controlling the protein content of brown milk base and white milk base and the two being mixed, the brown drinking yoghourt obtained all can keep the tissue morphology of Yoghourt within the shelf-life.Below respectively for the proportioning combination of brown milk base and white milk base two kinds of milk bases, the relation between the respective protein content of two kinds of milk bases and the stability of brown drinking yoghourt of the present invention (below referred to as finished product Yoghourt) is carried out test and is set forth.
Be prepared according to aforesaid raw material and preparation method, prepare milk base, the protein content of white milk base is 2.5wt%, the protein content of brown milk base is 4.4wt%, between the protein content of the finished product Yoghourt obtained after two kinds of milk bases combine according to different ratio and its stability, the test data of relation is in table 1, amount of precipitation: a little > of layering > part > slightly.
Table 1
The protein content of the finished product Yoghourt be mixed to get according to table 1 known brown milk base and white milk base is when 2.8%-3.2%, and this finished product Yoghourt has good stability.
The situation that here is the protein content of finished product Yoghourt when being 2.8%-3.2%: the protein content of finished product Yoghourt is set as 3.0%, the protein content of white milk base is 2.5%, the brown milk base of different protein content is mixed with white milk base obtain the finished product Yoghourt that protein content is 3.0%, investigate the relation between the change of the protein content of brown milk base and the stability of finished product Yoghourt.Specific experiment the results are shown in Table 2, amount of precipitation: a little > of layering > part > slightly.
As shown in Table 2, when the protein content of finished product Yoghourt is 2.8-3.2%, if the protein content of brown milk base is at 3.5-4.5%, the tissue morphology of finished product Yoghourt can not be affected.
Whether can impact finished product Yoghourt tissue morphology the protein content of white milk base and test: the protein content of finished product Yoghourt is set as 3.0%, the protein content of brown milk base is set as 4.4%, above-mentioned finished product Yoghourt is mixed and made into the white milk base of different protein content and brown milk base, specific experiment the results are shown in Table 3, amount of precipitation: a little > of layering > part > slightly.
Table 2
Table 3
As shown in Table 3, when the protein content of finished product Yoghourt is 2.8%-3.2%, the protein content of white milk base is when 2.4%-2.7%, and the protein content change of white milk base can not have an impact to the tissue morphology of finished product Yoghourt.
In sum, the protein content of brown milk base is 3.5%-4.5%, the protein content of white milk base is 2.4%-2.7%, when the protein content that two kinds of milk bases mix the finished product Yoghourt of acquisition is in proportion 2.8%-3.2%, do not adding in stabilizing agent situation, in 2 DEG C-10 DEG C refrigerations 21 days, finished product Yoghourt there will not be unacceptable layering, precipitation and fat floating phenomenon, produce without obvious peculiar smell, local flavor and mouthfeel all keep good.
The present invention is by making a part of raw material generation Maillard reaction, add lactobacillus paraceasi fermentation, obtain brown milk base, all the other raw materials carry out pasteurize, add and ferment-fermentedly obtain white milk base, two parts milk base is mixed to get brown drinking yoghourt, is not adding in stabilizing agent situation, this brown drinking yoghourt can keep good structural state, color and local flavor, is applicable to each crowd and eats.
Detailed description of the invention
Below just in conjunction with the embodiments, further detailed description is made to the present invention, be easier to make technical solution of the present invention understand, grasp.
Embodiment 1
Present embodiments provide a kind of brown drinking yoghourt, it is mixed to get by brown milk base and white milk base, and wherein, the protein content of brown milk base is 4.4wt%, the protein content of white milk base is 2.65wt%, and the protein content of this brown drinking yoghourt is 3.8wt%.
The raw material of the brown drinking yoghourt of the present embodiment is as follows:
The raw material of each kilogram of brown milk base comprises: skimmed milk power 132g, reduced sugar 30g, lactobacillus paraceasi (L.casei-431) 0.02g, and surplus is water;
The raw material of each kilogram of white milk base comprises: sugared 80g, anhydrous butter oil 30g, and ferment agent for sour milk (streptococcus thermophilus: lactobacillus bulgaricus: lactobacillus acidophilus: the bacterium vigor ratio of Bifidobacterium is 4: 2: 1: 1) 0.25g, surplus is milk.
The brown drinking yoghourt of the present embodiment is prepared by following method:
Step one, skimmed milk power and reduced sugar are dissolved in 40-50 DEG C of water the rear hydration 40-50min of mixing, homogeneous under 18MPa pressure, obtains mixture a;
Step 2, by mixture a at 121 DEG C of sterilization 15min, makes it that Maillard reaction occur, obtains mixture b;
Step 3, adds lactobacillus paraceasi in mixture b, and 43 DEG C ferment 30 hours or terminate fermentation when pH value is 4.0, and obtain brown milk base, the protein content of gained brown milk base is 4.4wt% after testing;
Step 4, selecting the fresh milk of protein content >=2.8% through being up to the standards, fat content >=3.1%, dry matter content about 13%, being preheated to 55 DEG C, add white granulated sugar and anhydrous butter oil mix and blend 15-20min, homogeneous under 18MPa pressure, then at 95 DEG C of sterilization 5min, obtains mixture c;
Step 5, adds ferment agent for sour milk in mixture c, 40 DEG C-43 DEG C fermentation 5h or terminate fermentation when pH value is 4.6, and obtain white milk base, the protein content of gained white milk base is 2.65wt% after testing;
Step 6, by after the brown milk base of gained and white milk base breakdown of emulsion according to finished product protein content be 3.8% carry out ratio calculate after mixing, 700r/min stirs 3min, after mixing under 15MPa pressure homogeneous, namely obtain brown drinking yoghourt, wherein the acquisition of ratio is by following equation: protein content after brown milk base consumption × brown milk base protein content+white milk base consumption × white milk base protein content=(brown milk base consumption+white milk base consumption) × mixing.
Yoghourt prepared by the present embodiment, local flavor is soft, unique fine, delicate mouthfeel, smooth, and there is good tissue morphology, can 2 DEG C ~ 10 DEG C refrigerations 21 days, unacceptable layering, precipitation and fat floating phenomenon is there is not in shelf-life, within the storage life, product keeps fine and smooth, smooth mouthfeel, local flavor compared with fresh products substantially without changing.
Embodiment 2
Present embodiments provide a kind of brown drinking yoghourt, it is mixed to get by brown milk base and white milk base, and wherein, the protein content of brown milk base is 3.8wt%, the protein content of white milk base is 2.7wt%, and the protein content of this brown drinking yoghourt is 3.0%.
The brown drinking yoghourt of the present embodiment uses following raw materials according to prepare:
The raw material of each kilogram of brown milk base comprises: skimmed milk power 115g, reduced sugar 40g, lactobacillus paraceasi (L.casei-431) 0.03g, and its surplus is water;
The raw material of each kilogram of white milk base comprises: sugared 80g, rare cream 30g, and ferment agent for sour milk (streptococcus thermophilus: lactobacillus bulgaricus: lactobacillus acidophilus: the bacterium vigor ratio of Bifidobacterium is 4: 2: 1: 2) 0.2g, its surplus is milk.
The brown drinking yoghourt of the present embodiment is prepared by following method:
Step one, skimmed milk power and reduced sugar are dissolved in 40-50 DEG C of water the rear hydration 40-50min of mixing, homogeneous under 18MPa pressure, obtains mixture a;
Step 2, by mixture a at 121 DEG C of sterilization 15min, makes it that Maillard reaction occur, obtains mixture b;
Step 3, adds lactobacillus paraceasi in mixture b, and 43 DEG C ferment 30 hours or when pH value is 4.2, terminate fermentation, and obtain brown milk base, the protein content of gained brown milk base is 3.8wt% after testing;
Step 4, selecting the fresh milk of protein content >=2.8% through being up to the standards, fat content >=3.1%, dry matter content about 13%, being preheated to 55 DEG C, add white granulated sugar and rare cream mix and blend 15-20min, homogeneous under 18MPa pressure, at 95 DEG C of sterilization 5min, obtains mixture c;
Step 5, adds ferment agent for sour milk in mixture c, 40 DEG C-43 DEG C fermentation 5h or terminate fermentation when pH value is 4.6, and obtain white milk base, the protein content of gained white milk base is 2.7wt% after testing;
Step 6, by after the brown milk base of gained and white milk base breakdown of emulsion according to finished product protein content be 3.0% carry out ratio calculate after mixing, 500r/min stirs 5min, after mixing under 15MPa pressure homogeneous, namely obtain brown drinking yoghourt, wherein the acquisition of ratio is by following equation: protein content after brown milk base consumption × brown milk base protein content+white milk base consumption × white milk base protein content=(brown milk base consumption+white milk base consumption) × mixing.
Yoghourt prepared by the present embodiment, local flavor is soft, unique fine, delicate mouthfeel, smooth, and there is good tissue morphology, can 2 DEG C ~ 10 DEG C refrigerations 21 days, unacceptable layering, precipitation and fat floating phenomenon is there is not in shelf-life, within the storage life, product keeps fine and smooth, smooth mouthfeel, local flavor compared with fresh products substantially without changing.
Embodiment 3
Present embodiments provide a kind of brown drinking yoghourt, it is mixed to get by brown milk base and white milk base, and wherein, the protein content of brown milk base is 5.2wt%, the protein content of white milk base is 2.79wt%, and the protein content of this brown drinking yoghourt is 2.9%.
The brown drinking yoghourt of the present embodiment uses following raw material to obtain:
The raw material of each kilogram of brown milk base comprises: skimmed milk power 155g, reduced sugar 30g, lactobacillus paraceasi (L.casei-431) 0.02g, and its surplus is water;
The raw material of each kilogram of white milk base comprises: sugared 70g, and ferment agent for sour milk (streptococcus thermophilus: lactobacillus bulgaricus: lactobacillus acidophilus: the bacterium vigor ratio of Bifidobacterium is 4: 2: 1.5: 2) 0.3g, its surplus is milk.
The brown drinking yoghourt of the present embodiment is prepared by following method:
Step one, skimmed milk power and reduced sugar are dissolved in 40-50 DEG C of water the rear hydration 40-50min of mixing, homogeneous under 18MPa pressure, obtains mixture a;
Step 2, by mixture a at 121 DEG C of sterilization 15min, makes it that Maillard reaction occur, obtains mixture b;
Step 3, adds lactobacillus paraceasi in mixture b, and 43 DEG C ferment 30 hours or when pH value is 4.2, terminate fermentation, and obtain brown milk base, the protein content of gained brown milk base is 5.2wt% after testing;
Step 4, selecting the fresh milk of protein content >=2.8% through being up to the standards, fat content >=3.1%, dry matter content about 13%, being preheated to 55 DEG C, add white granulated sugar mix and blend 15-20min, homogeneous under 18MPa pressure, at 95 DEG C of sterilization 5min, obtains mixture c;
Step 5, adds ferment agent for sour milk in mixture c, and 40 DEG C-43 DEG C ferment 5 hours or when pH value is 4.6, terminate fermentation, obtaining white milk base, and the protein content of gained white milk base is 2.79wt% after testing;
Step 6, by after the brown milk base of gained and white milk base breakdown of emulsion according to finished product protein content be 2.9% carry out ratio calculate after mixing, 700r/min stirs 3min, after mixing under 15MPa pressure homogeneous, namely obtain brown drinking yoghourt, wherein the acquisition of ratio is by following equation: protein content after brown milk base consumption × brown milk base protein content+white milk base consumption × white milk base protein content=(brown milk base consumption+white milk base consumption) × mixing.
Comparative example 1
This comparative example provides a kind of brown drinking yoghourt, so that contrast with the above embodiments.
The brown drinking yoghourt of this comparative example uses following raw material to obtain:
The raw material of each kilogram of brown milk base comprises: skimmed milk power 132g, reduced sugar 30g, lactobacillus paraceasi (L.casei-431) 0.02g, and surplus is water;
The raw material of each kilogram of white milk base comprises: sugared 80g, anhydrous butter oil 30g, and ferment agent for sour milk (streptococcus thermophilus: lactobacillus bulgaricus: lactobacillus acidophilus: the bacterium vigor ratio of Bifidobacterium is 4: 2: 1: 1) 0.25g, pectin 70g, surplus is milk.
The brown drinking yoghourt of this comparative example prepares by the following method:
Step one, skimmed milk power and reduced sugar are dissolved in 40-50 DEG C of water the rear hydration 40-50min of mixing, homogeneous under 18MPa pressure, obtains mixture a;
Step 2, by mixture a at 121 DEG C of sterilization 15min, makes it that Maillard reaction occur, obtains mixture b;
Step 3, adds lactobacillus paraceasi in mixture b, and 43 DEG C ferment 30 hours or when pH value is 4.2, terminate fermentation, and obtain brown milk base, the protein content of gained brown milk base is 4.4wt% after testing;
Step 4, selecting the fresh milk of protein content >=2.8% through being up to the standards, fat content >=3.1%, dry matter content about 13%, being preheated to 55 DEG C, add white granulated sugar, anhydrous butter oil and pectin mix and blend 15-20min, homogeneous under 18MPa pressure, at 95 DEG C of sterilization 5min, obtains mixture c;
Step 5, adds ferment agent for sour milk in mixture c, 40 DEG C-43 DEG C fermentation 5h or terminate fermentation when pH value is 4.6, and obtain white milk base, the protein content of gained white milk base is 2.65wt% after testing;
Step 6, by after the brown milk base of gained and white milk base breakdown of emulsion according to finished product protein content be 3.8% carry out ratio calculate after mixing, 700r/min stirs 3min, after mixing under 15MPa pressure homogeneous, namely obtain brown drinking yoghourt, wherein the acquisition of ratio is by following equation: protein content after brown milk base consumption × brown milk base protein content+white milk base consumption × white milk base protein content=(brown milk base consumption+white milk base consumption) × mixing.
Comparative example 2
This comparative example provides a kind of brown drinking yoghourt, so that contrast with the above embodiments.
The brown drinking yoghourt of this comparative example uses following raw material to obtain:
The raw material of each kilogram of brown milk base comprises: skimmed milk power 155g, reduced sugar 30g, lactobacillus paraceasi (L.casei-431) 0.02g, and its surplus is water;
The raw material of each kilogram of white milk base comprises: sugared 70g, and ferment agent for sour milk (streptococcus thermophilus: lactobacillus bulgaricus: lactobacillus acidophilus: the bacterium vigor ratio of Bifidobacterium is 4: 2: 1.5: 2) 0.3g, pectin 4g, its surplus is milk.
The brown drinking yoghourt of this comparative example prepares by the following method:
Step one, skimmed milk power and reduced sugar are dissolved in 40-50 DEG C of water the rear hydration 40-50min of mixing, homogeneous under 18MPa pressure, obtains mixture a;
Step 2, by mixture a at 121 DEG C of sterilization 15min, makes it that Maillard reaction occur, obtains mixture b;
Step 3, adds lactobacillus paraceasi in mixture b, and 43 DEG C ferment 30 hours or when pH value is 4.2, terminate fermentation, and obtain brown milk base, the protein content of gained brown milk base is 5.2wt% after testing;
Step 4, selecting the fresh milk of protein content >=2.8% through being up to the standards, fat content >=3.1%, dry matter content about 13%, being preheated to 55 DEG C, add white granulated sugar and pectin mix and blend 15-20min, homogeneous under 18MPa pressure, at 95 DEG C of sterilization 5min, obtains mixture c;
Step 5, adds ferment agent for sour milk in mixture c, and 40 DEG C-43 DEG C ferment 5 hours or when pH value is 4.6, terminate fermentation, obtaining white milk base, and the protein content of gained white milk base is 2.79wt% after testing;
Step 6, by after the brown milk base of gained and white milk base breakdown of emulsion according to finished product protein content be 2.9% carry out ratio calculate after mixing, 700r/min stirs 3min, after mixing under 15MPa pressure homogeneous, namely obtain brown drinking yoghourt, wherein the acquisition of ratio is by following equation: protein content after brown milk base consumption × brown milk base protein content+white milk base consumption × white milk base protein content=(brown milk base consumption+white milk base consumption) × mixing.
Comparative example 3
This comparative example provides a kind of brown drinking yoghourt, so that contrast with the above embodiments.
The brown drinking yoghourt of this comparative example uses following raw material to obtain:
The raw material of each kilogram of brown milk base comprises: skimmed milk power 132g, reduced sugar 30g, lactobacillus paraceasi (L.casei-431) 0.02g, and its surplus is water;
The brown drinking yoghourt of this comparative example prepares by the following method:
Step one, skimmed milk power and reduced sugar are dissolved in 40-50 DEG C of water the rear hydration 40-50min of mixing, homogeneous under 18MPa pressure, obtains mixture a;
Step 2, by mixture a at 121 DEG C of sterilization 15min, makes it that Maillard reaction occur, obtains mixture b;
Step 3, adds lactobacillus paraceasi in mixture b, and 43 DEG C ferment 30 hours or when pH value is 4.2, terminate fermentation, obtaining brown milk base;
Step 4, after the brown milk base breakdown of emulsion of gained, 700r/min to stir after 3min homogeneous under 15MPa pressure, namely obtains brown drinking yoghourt.
Comparative example 4
This comparative example provides a kind of white drinking yoghourt, so that contrast with the above embodiments.
The white drinking yoghourt of this comparative example uses following raw materials according to obtain:
The raw material of each kilogram of white milk base comprises: sugared 80g, anhydrous butter oil 30g, and ferment agent for sour milk (streptococcus thermophilus: lactobacillus bulgaricus: lactobacillus acidophilus: the bacterium vigor ratio of Bifidobacterium is 4: 2: 1: 1) 0.25g, its surplus is milk.
The white drinking yoghourt of this comparative example prepares by the following method:
Step one, selects the fresh milk through being up to the standards, protein content >=2.8%, fat content >=3.1%, dry matter content about 13%;
Step 2, is preheating to 55 DEG C by milk, add white granulated sugar and stir 15-20min, after mixing, homogeneous under 18MPa pressure, finally at 95 DEG C of sterilization 5min, obtains mixture;
Step 3, adds leavening in mixture, and 40-43 DEG C ferments 5 hours or when pH value is 4.6, terminate fermentation, obtaining white Yoghourt;
Step 4, after white acidified milk breakdown of emulsion, 700r/min to stir after 3min homogeneous under 15MPa pressure, namely obtains white drinking yoghourt.
Comparative example 5
This comparative example provides a kind of brown drinking yoghourt, so that contrast with the above embodiments.
The brown drinking yoghourt of this comparative example uses following raw material to obtain:
The raw material of each kilogram of brown milk base comprises: skimmed milk power 115g, reduced sugar 40g, lactobacillus paraceasi (L.casei-431) 0.03g, and its surplus is water;
The raw material of each kilogram of white milk base comprises: sugared 80g, rare cream 30g, and ferment agent for sour milk (streptococcus thermophilus: lactobacillus bulgaricus: lactobacillus acidophilus: the bacterium vigor ratio of Bifidobacterium is 4: 2: 1: 2) 0.2g, its surplus is milk.
The brown drinking yoghourt of this comparative example prepares by the following method:
Step one, skimmed milk power and reduced sugar are dissolved in 40-50 DEG C of water the rear hydration 40-50min of mixing, homogeneous under 18MPa pressure, obtains mixture a;
Step 2, by mixture a at 121 DEG C of sterilization 15min, obtains mixture b;
Step 3, adds lactobacillus paraceasi in mixture b, and 43 DEG C ferment 30 hours or when pH value is 4.2, terminate fermentation, and obtain brown milk base, the protein content of gained brown milk base is 3.8wt% after testing;
Step 4, selecting the fresh milk of protein content >=2.8% through being up to the standards, fat content >=3.1%, dry matter content about 13%, being preheated to 55 DEG C, add white granulated sugar and rare cream mix and blend 15-20min, homogeneous under 18MPa pressure, at 95 DEG C of sterilization 5min, obtains mixture c;
Step 5, adds ferment agent for sour milk in mixture c, and 40 DEG C-43 DEG C ferment 5 hours or when pH value is 4.6, terminate fermentation, obtaining white milk base, and the protein content of gained white milk base is 2.7wt% after testing;
Step 6, by after the brown milk base of gained and white milk base breakdown of emulsion according to finished product protein content be 3.0% carry out ratio calculate after mixing, 500r/min stirs 5min, after mixing under 15MPa pressure homogeneous, namely obtain brown drinking yoghourt, wherein the acquisition of ratio is by following equation: protein content after brown milk base consumption × brown milk base protein content+white milk base consumption × white milk base protein content=(brown milk base consumption+white milk base consumption) × mixing.
To the brown drinking yoghourt of embodiment and the brown drinking yoghourt of comparative example, the tissue morphology change within the shelf-life contrasts, comparing result in table 4, amount of precipitation: a little > of layering > part > is slightly.
Table 4
Content from upper table 4: the brown milk base fermented separately and white milk base proportionally must be mixed the brown drinking yoghourt that guarantee prepares and keep good structural state in 21 days.In addition, brown milk base section has to pass through brown stain process, and the brown drinking yoghourt obtained after guarantee two kinds of milk base mixing has good structural state.Novel brown drinking yoghourt of the present invention is not adding under stable condition, has the structural state identical with adding stabilizing agent sample.
The mouthfeel of the brown drinking yoghourt of embodiment and the brown drinking yoghourt of comparative example, local flavor are compared.
With the brown drinking yoghourt of the brown drinking yoghourt of embodiment 1-3 and comparative example 1-2 for sample, carry out the trial test experiment of mouthfeel and local flavor.Trial test mode: adopt the mode of blank marking to taste, give a mark separately to the structural state of sample, color and luster, sour-sweet ratio, local flavor, mouthfeel item respectively, the full marks of each are 10 points, and statistics total score, calculates average mark; Average mark is higher, represents effect better, and provides suggestion to the overall fancy grade of product, and add up the hobby number to each single product, statistics is recorded in following table 5.
Table 5
As can be seen from the statistics of table 5, novel brown drinking yoghourt of the present invention obtains the accreditation of taster in local flavor, mouthfeel etc., and effect is fine.
In sum, first a part of raw material generation Maillard reaction is made, add lactobacillus paraceasi to ferment, obtain brown milk base, pasteurize is carried out to all the other raw milk, adds ferment-fermentedly obtaining white milk base, two parts milk base is mixed according to rational proportion, stir and evenly mix rear homogeneous, obtain brown drinking yoghourt.When not adding stabilizing agent, brown drinking yoghourt of the present invention can keep good structural state, color and local flavor, is applicable to each crowd and eats.
Claims (10)
1. a brown drinking yoghourt, mixed by brown milk base and white milk base, it is characterized in that: the protein content of brown milk base is 3.5wt%-4.5wt%, the protein content of white milk base is 2.4wt%-2.7wt%, and the protein content of this brown drinking yoghourt of two kinds of milk base mixing acquisitions is 2.8wt%-3.2wt%.
2. brown drinking yoghourt according to claim 1, is characterized in that:
With parts by weight, the raw material composition of brown milk base described in every 1000 weight portions comprises: skimmed milk power 105-140 weight portion, reduced sugar 30-50 weight portion, lactobacillus paraceasi 0.01-0.03 weight portion, and surplus is water;
With parts by weight, the raw material composition of white milk base described in every 1000 weight portions comprises: sugared 60-80 weight portion, auxiliary material 0-50 weight portion, ferment agent for sour milk 0.2-0.4 weight portion, surplus is milk.
3. brown drinking yoghourt according to claim 2, is characterized in that: described reduced sugar comprises the combination of one or more in lactose, glucose, fructose, HFCS, arabinose and wood sugar.
4. brown drinking yoghourt according to claim 2, it is characterized in that: the addition of described sugar is the amount of the sugariness of the sucrose reaching the 6%-8% amounting to into brown drinking yoghourt gross weight, and described sugar comprises white granulated sugar, fructose, syrup, compound sugar and the combination for one or more in sugar.
5. brown drinking yoghourt according to claim 4, is characterized in that: described generation sugar comprise that acesulfame potassium, Aspartame, knob are sweet, the combination of one or more in Sucralose, xylitol, maltitol and D-sorbite.
6. brown drinking yoghourt according to claim 2, is characterized in that: described auxiliary material comprises the combination of one or more in rare cream, cream, anhydrous butter oil, evaporated milk and sweet condensed milk.
7. brown drinking yoghourt according to claim 2, is characterized in that: described ferment agent for sour milk comprises lactobacillus bulgaricus and streptococcus thermophilus, also comprises the one or whole in lactobacillus acidophilus and Bifidobacterium.
8. brown drinking yoghourt according to claim 7, it is characterized in that: described ferment agent for sour milk comprises lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus and Bifidobacterium, wherein, streptococcus thermophilus: lactobacillus bulgaricus: lactobacillus acidophilus: the bacterium vigor ratio of Bifidobacterium is 4: 2: (1-1.5): (1-2).
9. brown drinking yoghourt according to claim 2, is characterized in that: described skimmed milk power is that dry matter content is not less than 8.5%, and protein content is not less than the skimmed milk power of 2.8%; Described milk comprises the combination of one or more in whole milk, lowfat milk, all milk of degreasing or the milk powder of aforementioned milk, preferably, described milk comprises total dry content and is not less than the whole milk of 2.8%, the combination of one or more in lowfat milk, all milk of degreasing or the milk powder of aforementioned milk at 11%-14%, protein content.
10. the preparation method of the brown drinking yoghourt according to any one of claim 1-9, comprises the steps:
Step one, by hydration after skimmed milk power and reduced sugar mixing, homogeneous, obtains mixture a;
Step 2, by mixture a at 80 DEG C-121 DEG C sterilization 15min-3h, makes it that Maillard reaction occur, obtains mixture b;
Step 3, adds lactobacillus paraceasi in mixture b, ferments at 40 DEG C-43 DEG C, with the 24h-36h that ferments for fermentation termination, or reaches 4.2-4.4 for fermentation termination with pH value, obtains brown milk base;
Step 4, milk, sugar and auxiliary material are mixed, homogeneous, at 95 DEG C of sterilization 5min, obtains mixture c;
Step 5, adds ferment agent for sour milk in mixture c, ferments at 40 DEG C-43 DEG C, with the 5h-6h that ferments for fermentation termination, or reaches 4.6-4.4 for fermentation termination with pH value, obtains white milk base;
Step 6, by the brown milk base of gained and the mixing of white milk base, stirs 3min-10min with the rotating speed of 300r/min-700r/min, then under the pressure of 15MPa-22MPa, carries out homogeneous, namely obtain brown drinking yoghourt.
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