CN104782762B - A kind of brown Yoghourt and preparation method thereof - Google Patents
A kind of brown Yoghourt and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a kind of brown Yoghourt and preparation method thereof, the dosage of each component is as follows in every 1000mL brown Yoghourts：80 130g of milk powder, 1 20g of concentrated whey protein powder, 3 20g of thickener, 20 90g of white granulated sugar, 0.05 1.5g of food flavor, 10 40g of reduced sugar, 0.1 1g of pectin, 0.1 0.5g of emulsifying agent, 0.05 0.15g of lactic acid bacteria, 30 60g of animal cream, 0.1 1g of acidity regulator, water surplus.Full of nutrition, delicate mouthfeel of the invention, unique flavor, increases pressure drop low reaction difficulty when carrying out Maillard reaction and saves the energy, and integrates dispensing link in production, and all raw materials concentrate on addition before fermentation, reduce production link, reduce microbiological contamination risk.
Description
Technical field
The present invention relates to dairy products production technical field, more particularly to a kind of brown Yoghourt and preparation method thereof.
Background technology
Yoghourt refers to that using recombined milk or fresh milk as raw material a kind of health is eaten as obtained from adding probiotics fermention
Product, before B.C. more than 3000 years, live in Anatolia plateau（Now it is also referred to as Turkey plateau）Ancient times nomad
Race has just made and has drunk Yoghourt；Twentieth century, Yoghourt be increasingly becoming South Asia, the Central Asia, West Asia, W. Asia and in
The foodstuff in Europe area；The clan herded in Caucasia carries out for a long time fresh milk in order to extend the holding time of fresh milk
Infusion, then fermenting, prolonged heating causes the Yoghourt of white since Maillard reaction is changed into brown, fermentation
Taste is better afterwards.
Yoghourt sugar, protein in fermentation process makes milk have galactolipin and lactic acid, Yi Ji little of the hydrolysis as small molecule
Peptide chain and amino acid etc., and make the adipose conversion in milk be a variety of aliphatic acid that are more easy to digest and absorbing；Yoghourt by milk or
Recombined milk fermentation forms, and in addition to the whole nutritional ingredients for remaining milk, lactic acid bacteria can also produce human body during the fermentation
Multivitamin necessary to nutrition, such as VB1, VB2, VB6, VB12.
Milk after prolonged boiling will because of milk in protein and sugar occur Maillard reaction, make milk brown stain, and
Generate a kind of special burnt odor flavor；This special flavor can give people the pleasant feeling drunk, and increase appetite.
The patent of invention of CN101703103A discloses a kind of method for preparing the fermented dairy product with peculiar flavour, adds into milk
Enter reduced sugar, and at 90~121 DEG C, heating 1~3h generation Maillard reactions.This method there are the defects of be：For a long time
Destroyed easily nutritional ingredient in milk under hot conditions, significant impact is produced to lactobacillus-fermented, and cause the energy
Waste.And its many raw material all adds after fermentation, adds microbiological contamination risk.
The content of the invention
It is an object of the invention to provide a kind of brown Yoghourt, full of nutrition, delicate mouthfeel, unique flavor.
Present invention also offers a kind of preparation method of brown Yoghourt, and it is anti-to increase pressure reduction when carrying out Maillard reaction
To answer difficulty to save the energy, and integrate dispensing link in production, all raw materials concentrate on addition before fermentation, reduce production link,
Reduce microbiological contamination risk.
The technical solution adopted by the present invention to solve the technical problems is：
A kind of brown Yoghourt, by milk powder, concentrated whey protein powder, thickener, white granulated sugar, food flavor, reduced sugar, fruit
Glue, emulsifying agent, lactic acid bacteria, animal cream, acidity regulator and water are mixed, the use of each component in every 1000mL brown Yoghourts
Amount is as follows：
Milk powder 80-130g, concentrated whey protein powder 1-20g, thickener 3-20g, white granulated sugar 20-90g, food flavor
0.05-1.5g, reduced sugar 10-40g, pectin 0.1-1g, emulsifying agent 0.1-0.5g, lactic acid bacteria 0.05-0.15g, animal cream 30-
60g, acidity regulator 0.1-1g, water surplus.
The present invention adds animal cream in formula, it can be that product assigns smooth fine and smooth mouthfeel, while animal milk
The addition of oil can also play special protective effect, and nutritional ingredient in milk can be protected not variable in high temperature Maillard reaction
Property, the demand beneficial to follow-up lactobacillus-fermented to nutrition.
Reduced sugar refer to have reproducibility carbohydrate it the progress for participating in Maillard reaction can be combined with amino, produce special
Different fragrance and micro- yellow color and luster.
Agar is polysaccharide polymer, is generally extracted from seaweed, is heated to and is dissolved by Eucheuma, agar or river hedge
Afterwards, it is subject to the seaweed elite that cooled and solidified forms.Agar contains abundant dietary fiber, and heat is low, has toxin-expelling and face nourishing, rushes down
Fire, ease constipation, blood pressure lowering, hypoglycemic and protective effect on cancer risk, 21 century healthy food is confirmed as by FAO (Food and Agriculture Organization of the United Nation).
Citric acid, lactic acid, sodium citrate as acidity regulator, whole product system is played adjust acidity and pH value,
Improve the effect of mouthfeel.
Lactic acid bacteria（Streptococcus thermophilus, lactobacillus bulgaricus）It is main to rise for the common fermenting microbe of ordinary food Yoghourt
Fermentation.
Food flavor, plays the role of whole product system to assign fragrant, improvement mouthfeel.
Preferably, the thickener is selected from one or both of starch, agar.
Preferably, the emulsifying agent is diacetyl tartarate list double glyceride or butanedioic acid monoglyceride.
Preferably, the animal cream by condensed milk and dilute cream according to 2-5:1 mass ratio mixes.Dilute cream
Whipping cream is, generally all refers to the animal cream that can dismiss mounting flower, fat content dismisses into solid-like generally 30% ~ 36%
It is exactly the cream that cake is decorated above afterwards.More healthy relative to margarine, animal whipping cream is in itself without sugar, so dismissing
When want sugaring.Usage is essentially the same with vegetalitas cream, but molten point is more lower than margarine, can be used to make milk
Butter cake, ice cream, mousse cake, lifting rice Soviet Union etc., if added when making bread, can also allow bread softer.
Condensed milk is also known as condensed milk, is a kind of milk product, and with fresh milk or goat milk by beverage made of disinfection concentration, its feature is can
Stored longer, typically removes most moisture through vacuum concentration or other methods by fresh milk, is concentrated into original volume 25%
~40% or so dairy products, add made of 40% sucrose tinning.
The special animal milk oil formula of the present invention, can be that product assigns smooth fine and smooth mouthfeel, while animal cream
Addition can also play special protective effect, can protect in milk nutritional ingredient not mutability in high temperature Maillard reaction, profit
Demand in follow-up lactobacillus-fermented to nutrition.
Preferably, one or more of the acidity regulator in citric acid, lactic acid, sodium citrate.
Preferably, the reduced sugar is glucose, fructose or lactose.
A kind of preparation method of brown Yoghourt, includes the following steps：
（1）Water is added in milk container is changed, load weighted milk powder, white granulated sugar, animal cream, grape are added under stirring
Sugar and acidity regulator, all continue to stir 20-30 min after dissolving, water temperature are controlled in whole process at 40-60 DEG C；Control water
Temperature is easy to dissolution of raw material at 40-60 DEG C, and so plays the role of preheating, mitigates the destruction of protein denaturation and nutritional ingredient,
It is unlikely to room temperature feed liquid once rising to high temperature, causes protein to be easier to be denatured, nutritional ingredient is easier to destroy.
（2）By step（1）Obtained feed liquid is warming up to 90-95 DEG C, and is forced into 5-20MP, keeps 30-120min to make it
Brown stain obtains brown stain milk；5-20MP is forced into, to accelerate to react, and it is excessive and destroy the nutritional ingredient in milk to be unlikely to pressure.
（3）Brown stain milk is naturally cooled to 45-60 DEG C, emulsifying agent, thickener, condensed whey egg are added under stirring
White powder, pectin and food flavor, stirring 10-20min obtain semi-finished product；Naturally cool to 45-60 DEG C and add emulsifying agent, thickener etc.
Other raw materials, so dissolving is easier, and will not cause the denaturation of component.
（4）Fermentation tank will be squeezed into after semi-finished product homogeneous and pasteurization, then will be carried out in lactobacillus inoculum to fermentation tank
Fermentation；
（5）By step（4）The feed liquid stirring demulsification or squeeze into another fermentation tank by impeller pump that fermentation is completed, UHT sterilizes,
Last sterile filling.
The present invention integrates dispensing link in production, and all raw materials concentrate on addition before fermentation, reduce production link, reduce
Microbiological contamination risk.
Preferably, step（4）The control of middle homogenizing temperature is at 60 DEG C -65 DEG C, pressure 5-18 MPa.
Preferably, 42-44.5 DEG C of fermentation temperature, fermentation time is 7-9 h.
Preferably, step（5）75-80 DEG C of the sterilization temperature of middle UHT sterilizings, time 8s.
The beneficial effects of the invention are as follows：
1st, product is full of nutrition, delicate mouthfeel, unique flavor.
2nd, increase pressure drop low reaction difficulty when carrying out Maillard reaction and save the energy, and integrate dispensing ring in production
Section, all raw materials concentrate on addition before fermentation, reduce production link, reduce microbiological contamination risk.
Embodiment
Below by specific embodiment, technical scheme is described in further detail.
In the present invention, if not refering in particular to, used raw material and equipment etc. are commercially available or commonly used in the art.
Method in following embodiments, is the conventional method of this area unless otherwise instructed.
Embodiment 1：
A kind of brown Yoghourt, by milk powder, concentrated whey protein powder, thickener, white granulated sugar, food flavor, reduced sugar, fruit
Glue, emulsifying agent, lactic acid bacteria, animal cream, acidity regulator and water are mixed, the use of each component in every 1000mL brown Yoghourts
Amount is as follows：
Milk powder 80g, concentrated whey protein powder（It is commercially available）20g, starch 20g, white granulated sugar 20g, food flavor（It is commercially available）
0.05g, fructose 10g, pectin 0.1g, diacetyl tartarate list double glyceride 0.1g, lactic acid bacteria（Commercially available microbial inoculum）0.05g, condensed milk
（It is commercially available）20g, dilute cream（It is commercially available）10g, sodium citrate 0.1g, water surplus.
Preparation method includes the following steps：
（1）Add water in milk container is changed, added under stirring load weighted milk powder, white granulated sugar, condensed milk, dilute cream,
Fructose and sodium citrate, all continue to stir 30 min after dissolving, water temperature are controlled in whole process at 40 DEG C.
（2）By step（1）Obtained feed liquid is warming up to 90 DEG C, and is forced into 5MP, keeps 120min its brown stain is obtained brown stain
Milk.
（3）Brown stain milk is naturally cooled to 45 DEG C, diacetyl tartarate list double glyceride is added under stirring, is formed sediment
Powder, concentrated whey protein powder, pectin and food flavor, stirring 10min obtain semi-finished product.
（4）By semi-finished product homogeneous and pasteurization（95 DEG C of temperature, 300 s of time）After squeeze into fermentation tank, homogenizing temperature control
Then system will ferment at 60 DEG C, pressure 5MPa in lactobacillus inoculum to fermentation tank, 42 DEG C of fermentation temperature, fermentation time 9
h。
（5）By step（4）The feed liquid stirring demulsification that fermentation is completed, UHT sterilizings, 75 DEG C of sterilization temperature, time 8s, last nothing
Bacterium is filling.
Embodiment 2：
A kind of brown Yoghourt, by milk powder, concentrated whey protein powder, thickener, white granulated sugar, food flavor, reduced sugar, fruit
Glue, emulsifying agent, lactic acid bacteria, animal cream, acidity regulator and water are mixed, the use of each component in every 1000mL brown Yoghourts
Amount is as follows：
Milk powder 130g, concentrated whey protein powder（It is commercially available）1g, agar 3g, white granulated sugar 90g, food flavor（It is commercially available）1.5g
Glucose 40g, pectin 1g, butanedioic acid monoglyceride 0.5g, lactic acid bacteria（Commercially available microbial inoculum）0.15g, condensed milk（It is commercially available）50g, dilute cream
（It is commercially available）10g, citric acid 0.2g, sodium citrate 0.8g, water surplus.
Preparation method includes the following steps：
（1）Add water in milk container is changed, added under stirring load weighted milk powder, white granulated sugar, condensed milk, dilute cream,
Glucose, citric acid and sodium citrate, all continue to stir 20 min after dissolving, water temperature are controlled in whole process at 60 DEG C.
（2）By step（1）Obtained feed liquid is warming up to 95 DEG C, and is forced into 20MP, keeps 30min its brown stain is obtained brown stain
Milk.
（3）Brown stain milk is naturally cooled to 60 DEG C, butanedioic acid monoglyceride, agar, condensed whey are added under stirring
Albumen powder, pectin and food flavor, stirring 20min obtain semi-finished product.
（4）By semi-finished product homogeneous and pasteurization（95 DEG C of temperature, 300 s of time）After squeeze into fermentation tank, homogenizing temperature control
Then system will ferment at 65 DEG C, 18 MPa of pressure in lactobacillus inoculum to fermentation tank, 44.5 DEG C of fermentation temperature, during fermentation
Between be 7 h.
（5）By step（4）The feed liquid completed of fermenting squeezes into another fermentation tank, UHT sterilizings, sterilization temperature 80 by impeller pump
DEG C, time 8s, last sterile filling.
Embodiment 3：
A kind of brown Yoghourt, by milk powder, concentrated whey protein powder, thickener, white granulated sugar, food flavor, reduced sugar, fruit
Glue, emulsifying agent, lactic acid bacteria, animal cream, acidity regulator and water are mixed, the use of each component in every 1000mL brown Yoghourts
Amount is as follows：
Milk powder 100g, concentrated whey protein powder（It is commercially available）5g, starch 10g, agar 2g, white granulated sugar 40g, food flavor（City
Sell）0.5g, glucose 20g, pectin 0.5g, diacetyl tartarate list double glyceride 0.3g, lactic acid bacteria（Commercially available microbial inoculum）0.1g, refining
Milk（It is commercially available）40g, dilute cream（It is commercially available）20g, sodium citrate 0.5g, water surplus.
Preparation method includes the following steps：
（1）Add water in milk container is changed, added under stirring load weighted milk powder, white granulated sugar, condensed milk, dilute cream,
Glucose and sodium citrate, all continue to stir 25 min after dissolving, water temperature are controlled in whole process at 50 DEG C.
（2）By step（1）Obtained feed liquid is warming up to 95 DEG C, and is forced into 10MP, keeps 60min its brown stain is obtained brown stain
Milk.
（3）Brown stain milk is naturally cooled to 50 DEG C, diacetyl tartarate list double glyceride is added under stirring, is formed sediment
Powder, agar, concentrated whey protein powder, pectin and food flavor, stirring 15min obtain semi-finished product.
（4）By semi-finished product homogeneous and pasteurization（95 DEG C of temperature, 300 s of time）After squeeze into fermentation tank, homogenizing temperature control
Then system will ferment at 60 DEG C, 10 MPa of pressure in lactobacillus inoculum to fermentation tank, 43 DEG C of fermentation temperature, fermentation time
For 8 h.
（5）By step（4）The feed liquid stirring demulsification that fermentation is completed, UHT sterilizings, 80 DEG C of sterilization temperature, time 8s, last nothing
Bacterium is filling.
The sense organ and physical and chemical index of product of the present invention meet the standard of GB19302-2010 flavored fermented milks after testing.
Embodiment described above is a kind of preferable scheme of the present invention, and not the present invention is made in any form
Limitation, also has other variations and remodeling on the premise of without departing from the technical solution described in claim.
Claims (2)
- A kind of 1. brown Yoghourt, it is characterised in that：By milk powder, concentrated whey protein powder, thickener, white granulated sugar, food flavor, also Raw sugar, pectin, emulsifying agent, lactic acid bacteria, animal cream, acidity regulator and water are mixed, each in every 1000mL brown Yoghourts The dosage of component is as follows：Milk powder 80-130g, concentrated whey protein powder 1-20g, thickener 3-20g, white granulated sugar 20-90g, food flavor 0.05- 1.5g, reduced sugar 10-40g, pectin 0.1-1g, emulsifying agent 0.1-0.5g, lactic acid bacteria 0.05-0.15g, animal cream 30-60g, Acidity regulator 0.1-1g, water surplus；Wherein, the animal cream by condensed milk and dilute cream according to 2-5:1 mass ratio mixes；The emulsifying agent is diacetyl tartarate list double glyceride or butanedioic acid monoglyceride；The thickener is selected from one or both of starch, agar；One or more of the acidity regulator in citric acid, lactic acid, sodium citrate；The reduced sugar is glucose, fructose or lactose.
- 2. a kind of preparation method of brown Yoghourt as claimed in claim 1, it is characterised in that include the following steps：(1) add water in milk container is changed, added under stirring load weighted milk powder, white granulated sugar, animal cream, glucose and Acidity regulator, all continues to stir 20-30min after dissolving, water temperature is controlled in whole process at 40-60 DEG C；(2) feed liquid that step (1) obtains is warming up to 90-95 DEG C, and is forced into 5-20MPa, keep 30-120min to make its brown Become brown stain milk；(3) brown stain milk is naturally cooled to 45-60 DEG C, emulsifying agent, thickener, whey protein concentrate is added under stirring Powder, pectin and food flavor, stirring 10-20min obtain semi-finished product；(4) fermentation tank will be squeezed into after semi-finished product homogeneous and pasteurization, then will fermented in lactobacillus inoculum to fermentation tank；(5) the feed liquid stirring that step (4) fermentation is completed is demulsified or squeezes into another fermentation tank by impeller pump, UHT sterilizes, finally Sterile filling；Wherein, homogenizing temperature control is at 60 DEG C -65 DEG C in step (4), pressure 5-18MPa；Fermentation parameter is：Fermentation temperature 42- 44.5 DEG C, fermentation time 7-9h；75-80 DEG C of the sterilization temperature that UHT sterilizes in step (5), time 8s.
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