CN104957255A - Brown probiotic yogurt and preparation method thereof - Google Patents
Brown probiotic yogurt and preparation method thereof Download PDFInfo
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- CN104957255A CN104957255A CN201510306807.2A CN201510306807A CN104957255A CN 104957255 A CN104957255 A CN 104957255A CN 201510306807 A CN201510306807 A CN 201510306807A CN 104957255 A CN104957255 A CN 104957255A
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Abstract
The present invention discloses a brown probiotic yogurt and a preparation method thereof. The brown probiotic yogurt includes the following materials: milk 78-97.48%, reducing sugar 1-8%, milk protein powder 0.5-3%, single cream 0.5-3%, sweet substances 0.01-7%, prebiotics 0.5-1.3% and probiotic fermentation agent 0.01-0.1%. The preparation method includes the following steps: 1) the milk is heated to 40-50 DEG C and is mixed with the reducing sugar, and the mixture is heated to 90- 95 DEG C to obtain a material A; 2) the material A is cooled to 40-50 DEG C and mixed with the milk protein powder, single cream, sweet substances and probiotics for 15-30 min to obtain a material B; and 3) the material B is homogenized and sterilized to obtain a fermentation substrate; and 4) the fermentation substrate is cooled to 35-38 DEG C, and probiotics are added into the fermentation substrate for fermentation to obtain the finished products. The yogurt has a probiotic content of 10<10> cfu/100 g or above 10<10> cfu/100 g, combines advantages of both brown fermented milk and probiotic fermented milk, and is pure and authentic in mouthfeel.
Description
Technical field
The present invention relates to dairy products field, be specifically related to a kind of brown probiotic yogurt and preparation method thereof.
Background technology
Probio effectively can maintain the microecological balance of enteron aisle.Research finds, artificial probiotic supplemented not only can the non-equilibrium state of regulating intestinal canal Tiny ecosystem, makes it tend to balance, can also recover and keep health.Probio can secrete some antigenic substances, activates and strengthens the immune system of enteron aisle; Can also intestines peristalsis be promoted, help digest; Suppress the growth of spoilage organisms.The breeding of probio is conducive to the process slowing down senile osteoporosis, promotes the growth of baby.
Yoghourt is the good food carrier of probio, and probiotic yogurt just arises at the historic moment.Traditional yogurt is formed by lactobacillus bulgaricus and streptococcus thermophilus fermentation, and the probiotic yogurt occurred on the market at present with the addition of to obtain the probio of the useful single strain of human body or many bacterial strains on the basis of traditional yogurt.But due to reasons such as probiotics fermention time length, probio is not used as main fermentation agent; In addition, ferment at a higher temperature as the lactobacillus bulgaricus of main fermentation agent and streptococcus thermophilus, and probio mostly is mesophile, is suitable in mesophilic range, namely not only grows under non high temperature but also non-cryogenic environment.Therefore, above-mentioned reason makes the growth of probiotics in current probiotic yogurt on the market be restricted, and causes its total viable count not reach the order of magnitude of practical application, only rests on conceptive, and the probiotic yogurt of really.And the combination of real probiotic yogurt and brown fermented milk blank in the market especially.As can be seen here, be urgently aly rich in probio, gathered Yoghourt and probiotic effect, the brown probiotic yogurt of pure flavor.
Summary of the invention
Technical problem to be solved by this invention overcomes probiotics fermention overlong time, in the probiotic yogurt occurred on the market at present, probio quantity does not reach effect value, taste and common sour milk no significant difference etc., provide that a kind of probio content is high, special mouthfeel, the brown probiotic yogurt of pure flavor and preparation method thereof.
The invention provides a kind of preparation method of brown probiotic yogurt, it comprises the following steps:
The raw material of described brown probiotic yogurt comprises: breast 78 ~ 97.5%, reduced sugar 1 ~ 8%, lactoprotein powder 0.5 ~ 3%, rare cream 0.5 ~ 3%, sweet substance 0.01 ~ 7%, prebiotics 0.5 ~ 1.3% and leavening 0.01 ~ 0.1%, the fermented bacterium of described leavening is probio, and described percentage is the mass percent accounting for raw material gross mass;
1) breast is heated to 40 ~ 50 DEG C mix with reduced sugar after be warming up to 90 ~ 95 DEG C, insulation 30 ~ 120min, obtain material A;
2) by step 1) material A of gained is cooled to 40 ~ 50 DEG C and mixes 15 ~ 30min with lactoprotein powder, rare cream, sweet substance and prebiotics, obtains material B;
3) by step 2) the material B homogeneous of gained, sterilization, obtain fermentation substrate;
4) by step 3) fermentation substrate of gained is cooled to 35 ~ 38 DEG C, adds probio 35 ~ 38 DEG C fermentation.
Described breast is the breast of this area routine, comprises raw milk and/or reconstituted milk.Described raw milk is the raw milk of this area routine, namely from the natural mammal gland secretion that healthy ox body Normal breast is forced down, is preferably through pretreated raw milk.Described raw milk meets the requirement of GB-19301 " national food safety standard-lactogenesis ".Described reconstituted milk is the reconstituted milk of this area routine, is generally formed by milk powder and water mixed preparing.Preferably, the concentration of described reconstituted milk is 12% ~ 15%, and described percentage is the mass percent that described milk powder accounts for described reconstituted milk.Described milk powder is the milk powder of this area routine, is preferably whole milk powder and skimmed milk power.The content of described breast is 77.6 ~ 97.5%, is preferably 84.4 ~ 92.5%, and described percentage is the mass percent accounting for raw material gross mass.
Described reduced sugar is the reduced sugar of this area routine, preferably for having pentose or the hexose of reproducibility, is more preferably one or more in galactolipin, mannose, glucose, arabinose and wood sugar, and best is wood sugar or glucose.The content of described reduced sugar is 1 ~ 8%, is preferably 2.5 ~ 8%, and described percentage is the mass percent accounting for raw material gross mass.
Described lactoprotein powder is the lactoprotein powder of this area routine, and be preferably total milk protein powder or content of milk protein >=80% PURE WHEY of content of milk protein >=70%, described percentage is mass percent.The content of described lactoprotein powder is 0.5 ~ 3%, is preferably 0.5 ~ 1%, and described percentage is the mass percent accounting for raw material gross mass.
Described rare cream is rare cream of this area routine.The content of described rare cream is 0.5 ~ 3%, is preferably 0.5 ~ 1.5%, and described percentage is the mass percent accounting for raw material gross mass.
Described sweet substance is the sweet substance of this area routine, is preferably one or more in sucrose, Sucralose, stevioside, Aspartame and acesulfame potassium, is more preferably sucrose.The content of described sweet substance is 0.01 ~ 7%.When described sweet substance is sucrose, the content of described sweet substance is 5 ~ 7%, is preferably 5 ~ 6.5%.When described sweet substance is one or more in Sucralose, stevioside, Aspartame and acesulfame potassium, the content of described sweet substance is 0.01 ~ 0.3%, and described percentage is the mass percent accounting for raw material gross mass.In the present invention, described sweet substance does not comprise described reduced sugar.
Described prebiotics is the prebiotics of this area routine, being preferably one or more in polydextrose, inulin, compound sugar, FOS, galactooligosaccharide and oligoisomaltose, is more preferably one or more in polydextrose, FOS, galactooligosaccharide and oligoisomaltose.The content of described prebiotics is 0.5 ~ 1.3%, is preferably 1 ~ 1.3%, and described percentage is the mass percent accounting for raw material gross mass.
The content of the food additives such as sweet substance of the present invention and prebiotics all meets the regulation of GB2760 and relevant laws and regulations.
Described probio is the probio of this area routine, being preferably one or more in Bifidobacterium (Bifidobacterium), lactobacillus acidophilus (Lactobacillus acidophilus), Lactobacillus casei (Lactobacillus casei), Lactobacillus rhamnosus (Lactobacillus rhamnosus) and leukonid (Leuconostoc), is more preferably multiple in Bifidobacterium, lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus and leukonid.
Step 1) be: breast is heated to 40 ~ 50 DEG C mix with reduced sugar after be warming up to 90 ~ 95 DEG C, insulation 30 ~ 120min, obtain material A.Wherein, the temperature of described heating is 40 ~ 50 DEG C, is preferably 40 ~ 45 DEG C.The time of described insulation is 30 ~ 120min, is preferably 90 ~ 120min.
Step 2) be: by step 1) material A of gained is cooled to 40 ~ 50 DEG C and mixes 15 ~ 30min with lactoprotein powder, rare cream, sweet substance and prebiotics, obtains material B.Wherein, the temperature of described cooling is 40 ~ 50 DEG C, is preferably 40 ~ 45 DEG C.
Step 3) be: by step 2) the material B homogeneous of gained, sterilization, obtain fermentation substrate.Wherein, the temperature of described homogeneous is the temperature of this area routine, is preferably 60 ~ 65 DEG C.The pressure of described homogeneous is the pressure of this area routine, is preferably 18 ~ 25MPa, is more preferably 18 ~ 20MPa.Described sterilization is the sterilization of this area routine, and being preferably pasteurize process, is more preferably 85 DEG C of pasteurizes 15 seconds.
Step 4) be: by step 3) fermentation substrate of gained is cooled to 35 ~ 38 DEG C, adds probio 35 ~ 38 DEG C fermentation.Wherein, the temperature of described cooling is 35 ~ 38 DEG C, is preferably 35 ~ 37 DEG C.The addition of described probio is the addition of this area routine, is preferably 1 × 10
6cfu/g ~ 1.03 × 10
8cfu/g, better is 7.1 × 10
6cfu/g ~ 1.011 × 10
8cfu/g, cfu/g refer to the viable count of probio described in every gram of described fermentation substrate.The temperature of described fermentation is 35 ~ 38 DEG C, is preferably 37 ~ 38 DEG C.The terminal of described fermentation is the terminal of this area routine, preferably for the acidity to described fermentation substrate reaches 75 ~ 80 ° of T.Preferably, also comprise after described fermentation cool again, filling and refrigeration step.The described temperature cooled again is the temperature of the cooling of this area routine, is preferably 16 ~ 22 DEG C, is more preferably 16 ~ 20 DEG C.The temperature of described refrigeration is the temperature of this area routine, is preferably 4 ~ 10 DEG C, is more preferably 4 ~ 5 DEG C.
Present invention also offers a kind of brown probiotic yogurt obtained by described preparation method.Described brown probiotic yogurt, compared with common sour milk, has higher protein content, and tissue is fine and smooth, mouthfeel is full, and has the distinctive butter aroma of mesophilic digestion bacterium, and a little aerogenesis bring kill mouthfeel.In addition, the outward appearance of brown makes us having more appetite.Contain up to 10 simultaneously
10the probiotics viable bacteria of cfu/100g is the probiotic yogurt truly gone up, nutritious.
On the basis meeting this area general knowledge, above-mentioned each optimum condition, can be combined, obtain the preferred embodiments of the invention.
Agents useful for same of the present invention and raw material are all commercially.
Positive progressive effect of the present invention is: provide a kind of brown probiotic yogurt and preparation method thereof, and probio is fermented as unique zymophyte by described brown probiotic yogurt, makes probio content reach 10
10more than cfu/100g, super effect value far away, nutritious.Simultaneously by probiotics fermention breast and brown fermented milk perfect adaptation, it is made to have the advantage of brown fermented milk and probiotics fermention breast concurrently, pure in mouth feel, tasteful, really embody and played the effect of probio, not adding any additive in addition, healthy.Described preparation method's adjustment, merge the fermentation condition of Maillard reaction and mesophile probio, can the brown probiotic yogurt of production fashion health.
Detailed description of the invention
Mode below by embodiment further illustrates the present invention, but does not therefore limit the present invention among described scope of embodiments.The experimental technique of unreceipted actual conditions in the following example, conventionally and condition, or selects according to catalogue.
In following embodiment, raw materials used source is:
Raw material milk, full-cream/skimmed milk power, rare cream: Shanghai Bright Dairy & Food Co., Ltd.'s dairy products two factory.
Lactoprotein powder: Dai Weilin International Trading Company Ltd.This lactoprotein powder comprises total milk protein powder or content of milk protein >=80% PURE WHEY of content of milk protein >=70%.Galactooligosaccharide, oligoisomaltose, polydextrose: quantum high-tech Group Co., Ltd.
Bifidobacterium (Bifidobacterium), lactobacillus acidophilus (Lactobacillus acidophilus), Lactobacillus casei (Lactobacillus casei), Lactobacillus rhamnosus (Lactobacillusrhamnosus) and leukonid (Leuconostoc): Ke Hansen (Beijing) trade Co., Ltd.
Embodiment 1
Formula:
Processing step is as follows:
1. raw milk is heated to 40 DEG C, adds wood sugar, be warming up to 90 DEG C after stirring and dissolving, insulation 30min, obtains material A;
2. the material A of step 1 gained is cooled to 50 DEG C, adds lactoprotein powder, rare cream, sucrose and galactooligosaccharide, insulated and stirred 30min, obtain material B;
3. the material B of step 2 gained is warming up to 60 DEG C, 60 DEG C, after 25Mpa homogeneous, 85 DEG C of pasteurize 15s, obtain fermentation substrate;
4. the fermentation substrate of step 3 gained is cooled to 38 DEG C, adds leavening 38 DEG C and to ferment acidity 75 ° of T to terminal, be cooled to 16 DEG C, filling, 4 DEG C of refrigerations.
Embodiment 2
Formula:
Processing step is as follows:
1. raw milk is heated to 50 DEG C, adds glucose, be warming up to 95 DEG C after stirring and dissolving, insulation 120min, obtains material A;
2. the material A of step 1 gained is cooled to 40 DEG C, adds lactoprotein powder, rare cream, sucrose and oligoisomaltose, insulated and stirred 15min, obtain material B;
3. the material B of step 2 gained is warming up to 65 DEG C, 65 DEG C, after 18Mpa homogeneous, 85 DEG C of pasteurize 15s, obtain fermentation substrate;
4. the fermentation substrate of step 3 gained is cooled to 35 DEG C, adds leavening 35 DEG C and to ferment acidity 80 ° of T to terminal, be cooled to 22 DEG C, filling, 10 DEG C of refrigerations.
Embodiment 3
Formula:
Processing step is as follows:
1. 150kg whole milk powder is joined in 850L water and dissolve completely, make reconstituted milk;
2. the reconstituted milk of step 1 gained is heated to 45 DEG C, adds glucose, be warming up to 95 DEG C after stirring and dissolving, insulation 120min obtains material A;
3. the material A of step 2 gained is cooled to 50 DEG C, adds lactoprotein powder, rare cream, sucrose and oligoisomaltose, insulated and stirred 30min, obtain material B;
4. the material B of step 3 gained is warming up to 65 DEG C, 65 DEG C, after 20Mpa homogeneous, 85 DEG C of pasteurize 15s, obtain fermentation substrate;
5. the fermentation substrate of step 4 gained is cooled to 37 DEG C, adds leavening 37 DEG C and to ferment acidity 80 ° of T to terminal, be cooled to 20 DEG C, filling, 4 DEG C of refrigerations.
Embodiment 4
Formula:
Processing step is as follows:
1. 120kg skimmed milk power is joined in 880L water and dissolve completely, make reconstituted milk;
2. the reconstituted milk of step 1 gained is heated to 45 DEG C, adds wood sugar, be warming up to 95 DEG C after stirring and dissolving, insulation 120min obtains material A;
3. the material A of step 2 gained is cooled to 45 DEG C, adds lactoprotein powder, rare cream, sucrose and polydextrose, insulated and stirred 30min, obtain material B;
4. the material B of step 3 gained is warming up to 65 DEG C, 65 DEG C, after 20Mpa homogeneous, 85 DEG C of pasteurize 15s, obtain fermentation substrate;
5. the fermentation substrate of step 4 gained is cooled to 37 DEG C, adds leavening 37 DEG C and to ferment acidity 80 ° of T to terminal, be cooled to 20 DEG C, filling, 5 DEG C of refrigerations.
Embodiment 5
Formula:
Processing step is as follows:
1. raw milk is heated to 40 DEG C, adds mannose, be warming up to 90 DEG C after stirring and dissolving, insulation 30min, obtains material A;
2. the material A of step 1 gained is cooled to 50 DEG C, adds lactoprotein powder, rare cream, sucrose and inulin, insulated and stirred 30min, obtain material B;
3. the material B of step 2 gained is warming up to 60 DEG C, 60 DEG C, after 25Mpa homogeneous, 85 DEG C of pasteurize 15s, obtain fermentation substrate;
4. the fermentation substrate of step 3 gained is cooled to 38 DEG C, adds leavening 38 DEG C and to ferment acidity 75 ° of T to terminal, be cooled to 16 DEG C, filling, 4 DEG C of refrigerations.
Embodiment 6
Formula:
| Composition | Consumption | ||
| Raw milk (milk) | 97.44g | ||
| Wood sugar | 1g | ||
| Sucralose | 0.01g |
| Lactoprotein powder | 0.5g | ||
| Rare cream | 0.5g | ||
| Compound sugar | 0.5g | ||
| Leavening | 0.05g | Bifidobacterium Bifidum | 5×10 7cfu/g |
Processing step is as follows:
1. raw milk is heated to 40 DEG C, adds wood sugar, be warming up to 90 DEG C after stirring and dissolving, insulation 30min, obtains material A;
2. the material A of step 1 gained is cooled to 50 DEG C, adds lactoprotein powder, rare cream, Sucralose and inulin, insulated and stirred 30min, obtain material B;
3. the material B of step 2 gained is warming up to 60 DEG C, 60 DEG C, after 25Mpa homogeneous, 85 DEG C of pasteurize 15s, obtain fermentation substrate;
4. the fermentation substrate of step 3 gained is cooled to 38 DEG C, adds leavening 38 DEG C and to ferment acidity 75 ° of T to terminal, be cooled to 16 DEG C, filling, 4 DEG C of refrigerations.
Embodiment 7
Formula:
Processing step is as follows:
1. raw milk is heated to 40 DEG C, adds glucose, be warming up to 90 DEG C after stirring and dissolving, insulation 30min, obtains material A;
2. the material A of step 1 gained is cooled to 50 DEG C, adds lactoprotein powder, rare cream, stevioside and oligoisomaltose, insulated and stirred 30min, obtain material B;
3. the material B of step 2 gained is warming up to 60 DEG C, 60 DEG C, after 25Mpa homogeneous, 85 DEG C of pasteurize 15s, obtain fermentation substrate;
4. the fermentation substrate of step 3 gained is cooled to 38 DEG C, adds leavening 38 DEG C and to ferment acidity 75 ° of T to terminal, be cooled to 16 DEG C, filling, 4 DEG C of refrigerations.
Embodiment 8
Formula:
Processing step is as follows:
1. raw milk is heated to 45 DEG C, adds glucose, be warming up to 90 DEG C after stirring and dissolving, insulation 90min, obtains material A;
2. the material A of step 1 gained is cooled to 45 DEG C, adds lactoprotein powder, rare cream, Aspartame, acesulfame potassium and oligoisomaltose, insulated and stirred 30min, obtain material B;
3. the material B of step 2 gained is warming up to 60 DEG C, 60 DEG C, after 25Mpa homogeneous, 85 DEG C of pasteurize 15s, obtain fermentation substrate;
4. the fermentation substrate of step 3 gained is cooled to 37 DEG C, adds leavening 37 DEG C and to ferment acidity 75 ° of T to terminal, be cooled to 16 DEG C, filling, 4 DEG C of refrigerations.
Comparative example 1
Formula:
Processing step is as follows:
1. raw milk is heated to 40 DEG C, adds wood sugar, be warming up to 90 DEG C after stirring and dissolving, insulation 30min, obtains material A;
2. the material A of step 1 gained is cooled to 50 DEG C, adds rare cream, sucrose and water, insulated and stirred 30min, obtain material B;
3. the material B of step 2 gained is warming up to 60 DEG C, 60 DEG C, after 25Mpa homogeneous, 85 DEG C of pasteurize 15s, are cooled to 38 DEG C, obtain fermentation substrate;
4. the fermentation substrate 38 DEG C of step 3 gained is added ferment-fermented acidity to terminal 75 ° of T, be cooled to 16 DEG C, filling, 4 DEG C of refrigerations.
Found that, because in the present embodiment formula, protein content obviously reduces, and not containing prebiotics, cause finished product viable count to be only 10
6/ 100g, and in the shelf-life, product is thin, has bleed phenomenon.
Comparative example 2
Formula:
Processing step is as follows:
1. raw milk is heated to 50 DEG C, adds glucose, be warming up to 95 DEG C after stirring and dissolving, insulation 120min, obtains material A;
2. the material A of step 1 gained is cooled to 40 DEG C, adds lactoprotein powder, rare cream, sucrose and oligoisomaltose, insulated and stirred 15min, obtain material B;
3. the material B of step 2 gained is warming up to 65 DEG C, 65 DEG C, after 18Mpa homogeneous, 85 DEG C of pasteurize 15s, obtain fermentation substrate;
4. the fermentation substrate of step 3 gained is cooled to 42 DEG C, adds leavening 42 DEG C and to ferment acidity 80 ° of T to terminal, be cooled to 22 DEG C, filling, 10 DEG C of refrigerations.
Found that, due to the non-mesophile environmental optima of fermentation condition that this comparative example adopts, viable count 10 in the finished product obtained
6/ 100 grams, and product does not have the characteristic perfume of mesophile and kills mouthfeel.And the Rapid Fermentation under high temperature, the bioactivator that in product, growth produces can be caused obviously to reduce.
Effect example 1
Yoghourt containing profitable probliotics on sale to the embodiment of the present invention 1 and market is contrasted, as shown in table 1:
Table 1 compares containing the Yoghourt indices of profitable probliotics
As seen from the above table, the brown probiotic yogurt prepared by embodiment 1 is real probiotics fermention breast, and has the highest probiotics viable bacteria, and mouthfeel has typical probio (mesophile) local flavor, and frankincense is strong, and presents appetitive brown.In addition, brown probiotic yogurt of the present invention not containing any additive component, more green health, and is different from so-called probiotic acid dairy products on existing market completely.
The foregoing is only preferred embodiment of the present invention, do not form the restriction to right, other equivalent in fact substituting, all in scope that those skilled in that art can expect.
Claims (10)
1. a preparation method for brown probiotic yogurt, it comprises the following steps:
The raw material of described brown probiotic yogurt comprises: breast 78 ~ 97.5%, reduced sugar 1 ~ 8%, lactoprotein powder 0.5 ~ 3%, rare cream 0.5 ~ 3%, sweet substance 0.01 ~ 7%, prebiotics 0.5 ~ 1.3% and leavening 0.01 ~ 0.1%, the fermented bacterium of described leavening is probio, and described percentage is the mass percent accounting for raw material gross mass;
1) breast is heated to 40 ~ 50 DEG C mix with reduced sugar after be warming up to 90 ~ 95 DEG C, insulation 30 ~ 120min, obtain material A;
2) by step 1) material A of gained is cooled to 40 ~ 50 DEG C and mixes 15 ~ 30min with lactoprotein powder, rare cream, sweet substance and prebiotics, obtains material B;
3) by step 2) the material B homogeneous of gained, sterilization, obtain fermentation substrate;
4) by step 3) fermentation substrate of gained is cooled to 35 ~ 38 DEG C, adds probio 35 ~ 38 DEG C fermentation.
2. preparation method as claimed in claim 1, it is characterized in that, the content of described breast is 84.4 ~ 92.5%; Described reduced sugar is pentose or the hexose with reproducibility, and be preferably one or more in galactolipin, mannose, glucose, arabinose and wood sugar, better is wood sugar or glucose; And/or the content of described reduced sugar is 2.5 ~ 8%, and described percentage is the mass percent accounting for raw material gross mass.
3. preparation method as claimed in claim 1, it is characterized in that, the content of described lactoprotein powder is 0.5 ~ 1%; And/or the content of described rare cream is 0.5 ~ 1.5%, and described percentage is the mass percent accounting for raw material gross mass.
4. preparation method as claimed in claim 1, is characterized in that, described sweet substance is one or more in sucrose, Sucralose, stevioside, Aspartame and acesulfame potassium, is preferably sucrose; Described sweet substance is sucrose, and the content of described sweet substance is 5 ~ 7%, is preferably 5 ~ 6.5%; Described sweet substance is one or more in Sucralose, stevioside, Aspartame and acesulfame potassium, and the content of described sweet substance is 0.01 ~ 0.3%; Described prebiotics is one or more in polydextrose, inulin, compound sugar, FOS, galactooligosaccharide and oligoisomaltose, is preferably one or more in polydextrose, FOS, galactooligosaccharide and oligoisomaltose; And/or the content of described prebiotics is 1 ~ 1.3%, and described percentage is the mass percent accounting for raw material gross mass.
5. preparation method as claimed in claim 1, is characterized in that, described probio is two
discriminationone or more in bacillus (Bifidobacterium), lactobacillus acidophilus (Lactobacillus acidophilus), Lactobacillus casei (Lactobacillus casei), Lactobacillus rhamnosus (Lactobacillus rhamnosus) and leukonid (Leuconostoc).
6. preparation method as claimed in claim 1, it is characterized in that, in step (1), the temperature of described heating is 40 ~ 45 DEG C; And/or the time of described insulation is 90 ~ 120min.
7. preparation method as claimed in claim 1, it is characterized in that, in step (2), the temperature of described cooling is 40 ~ 45 DEG C.
8. preparation method as claimed in claim 1, it is characterized in that, in step (3), the temperature of described homogeneous is 60 ~ 65 DEG C; The pressure of described homogeneous is 18 ~ 20MPa; And/or described sterilization is pasteurize process, be preferably 85 DEG C of pasteurizes 15 seconds.
9. preparation method as claimed in claim 1, it is characterized in that, in step (4), the temperature of described cooling is 35 ~ 37 DEG C; The addition of described probio is 7.1 × 10
6cfu/g ~ 1.011 × 10
8cfu/g, cfu/g refer to the viable count of probio described in every gram of described fermentation substrate; The temperature of described fermentation is 37 ~ 38 DEG C; The terminal of described fermentation is reach 75 ~ 80 ° of T to the acidity of described fermentation substrate; Also comprise after described fermentation cool again, filling and refrigeration step; The described temperature cooled again is 16 ~ 22 DEG C, is preferably 16 ~ 20 DEG C; And/or the temperature of described refrigeration is 4 ~ 10 DEG C, is preferably 4 ~ 5 DEG C.
10. the brown probiotic yogurt obtained by the preparation method as described in any one of claim 1 ~ 9.
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| CN108077427A (en) * | 2017-12-14 | 2018-05-29 | 光明乳业股份有限公司 | A kind of brown solidified-type fermented milk and preparation method thereof |
| CN108094529A (en) * | 2017-12-14 | 2018-06-01 | 光明乳业股份有限公司 | A kind of brown solidified-type fermented milk and preparation method thereof |
| CN108094535A (en) * | 2017-12-22 | 2018-06-01 | 光明乳业股份有限公司 | A kind of brown probiotic yogurt and preparation method thereof |
| CN111227035A (en) * | 2018-11-28 | 2020-06-05 | 内蒙古伊利实业集团股份有限公司 | Fermented milk containing probiotic composition and preparation method thereof |
| CN111227049A (en) * | 2018-11-29 | 2020-06-05 | 内蒙古伊利实业集团股份有限公司 | Method for maintaining tissue state stability of brown plant amino acid milk in shelf life |
| CN111227049B (en) * | 2018-11-29 | 2022-08-12 | 内蒙古伊利实业集团股份有限公司 | Method for maintaining tissue state stability of brown plant amino acid milk in shelf life |
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