CN105123930A - Yoghourt drunk at room temperature and preparing method of yoghourt - Google Patents
Yoghourt drunk at room temperature and preparing method of yoghourt Download PDFInfo
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- CN105123930A CN105123930A CN201510673254.4A CN201510673254A CN105123930A CN 105123930 A CN105123930 A CN 105123930A CN 201510673254 A CN201510673254 A CN 201510673254A CN 105123930 A CN105123930 A CN 105123930A
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Abstract
The invention provides yoghourt drunk at the room temperature and a preparing method of the yoghourt. In the preparing method, raw materials comprise 80-98% of raw milk, 0.25-0.6% of stabilizer, sweetening agent and leavening agent and water supplemented to reach 100%. The preparing method comprises the following steps that firstly, the raw milk, the stabilizer and the sweetening agent are mixed, homogenized, sterilized and cooled, and a mixed material solution is obtained; secondly, the leavening agent is inoculated into the mixed material solution, the dosage is 2*10<6>-9*10<8> cfu/mL, the acidity value at the ending point is 70-80 degrees T, and mixed fermented milk is obtained; thirdly, the mixed fermented milk is cooled, homogenized, encapsulated and sterilized at the ultra-high pressure of 300-600 Mpa, and the yoghourt drunk at the room temperature is obtained. According to the method, the production process is simple, the obtained yoghourt drunk at the room temperature is good in liquidity, free of lumps, fresh, cool, wet and smooth in taste and capable of being preserved at the room temperature for 6 months without obvious layering, and the shelf life is greatly prolonged.
Description
Technical field
The invention belongs to fermented dairy product manufacture field, be specifically related to a kind of normal temperature drinking yoghourt and preparation method thereof.
Background technology
Take breast as the fermented dairy product that substrate interpolation strain fermentation obtains, due to containing viable bacteria and metabolite to intestines peristalsis and improve immunity useful outside, partially protein is had more to be broken down into polypeptide and amino acid, partial fat and lactose are also broken down into less compound, thus are more easily absorbed by the body.Drinking yoghourt refers to a kind of lactobacillus-fermented product of low-viscosity.This product ferment local-flavor is strong, delicate mouthfeel, and good fluidity can directly be drunk, and is that a class develops sour milk product rapidly.
But drinking yoghourt in the market all needs to preserve at low temperatures, and storage life is shorter, is generally only 14-21 days.Generally need through Overheating Treatment in the production technology of normal-temperature yoghourt, extended shelf-life can be made, because drinking yoghourt mobility is strong, when through Overheating Treatment, heat exchange is more thorough, thus the powder sense brought due to protein denaturation is particularly strong, therefore need to add protected protein class stabilizing agent costly and second batch production, production cost is comparatively large, complex manufacturing; In addition, if drinking yoghourt collocation fruit juice jam more can excite consumer to drink desire, meet the mouthfeel to fruit and nutritional need, but because fruit contains higher acidity, add before fermentation and easily make milk protein flocculation sediment, add conventional pasteurize heat treatment after fermentation and can not ensure that microorganism is qualified, thus when having larger risk containing during fruit ingredient with the normal temperature drinking yoghourt that conventional method is produced.In addition, there are some researches show, the impact that ultrahigh-pressure sterilization has some to arrange on the casein of dairy products, lactalbumin, molecular link and curd characteristic, outward appearance etc., some unfavorable factors constrain the application of ultrahigh-pressure sterilization technique in dairy products, and acidified milk produces in the basic top fermentation of cow's milk, process is more complicated, ultrahigh-pressure sterilization technique is used for acidified milk and there is more uncertain factor.
Therefore, still lack that a kind of preparation cost is low at present, technique be simple, can at room temperature preserve for a long time, good fluidity and the normal temperature drinking yoghourt of smooth in taste.
Summary of the invention
Technical problem to be solved by this invention is that current ambient temperature drinking yoghourt cost is high, complex manufacturing in order to overcome, and the problem that the low temperature drinking yoghourt shelf-life is shorter, provide a kind of normal temperature drinking yoghourt and preparation method thereof.Method production technology of the present invention is simple, and cost reduces, and has widened the use kind of normal temperature drinking yoghourt stabilizing agent, the normal temperature drinking yoghourt obtained by the method has good mobility, without caking, clean taste is wet and slippery, directly drinks sense of not eking out a living, wall built-up less residue, decrease waste, and can deposit at normal temperature and reach 6 months without obvious layering, greatly extend the shelf-life, expand drinking yoghourt and sell radius, fill up the blank not having normal temperature drinking yoghourt in the market.
The present inventor is through research widely and test repeatedly, find to produce this step of Yoghourt heat treatment in the technique of normal-temperature yoghourt and can cause greater loss to Yoghourt viscosity due to protein denaturation, easily cause bleed, thus specific stabilizing agent is needed protected protein maintenance system to stablize, be generally gellan gum, pectin, soybean polyoses etc., costly, meanwhile, production technology often needs to pass through second batch cost; In addition the key step of the sterilization of normal-temperature yoghourt is before fermentation, it is only pasteurize after fermentation, sterilization intensity is not strong, some fruit juice jam acidity is stronger, add before fermentation easily allow milk protein flocculate sex change, and be added with microbial contamination risk after fermentation, thus normal temperature deposits dangerous.And ultrahigh-pressure sterilization has a series of impact to the casein of dairy products, lactalbumin, molecular link and curd characteristic, outward appearance etc., some unfavorable factors constrain the application of ultrahigh-pressure sterilization technique in dairy products.The present inventor is by changing sterilization after fermentation into ultrahigh-pressure sterilization, greatly widen the scope of application of stabilizing agent, simplify production technology, and after replacing conventional pasteurize heat treatment with ultrahigh-pressure sterilization, obtained normal temperature drinking yoghourt mouthfeel is better than conventional normal temperature drinking yoghourt, thus completes the present invention.
The invention provides following technical proposals to solve the problems of the technologies described above.
One of technical scheme provided by the invention: a kind of preparation method of normal temperature drinking yoghourt, its raw material comprises the water of 80-98% raw milk, 0.25-0.6% stabilizing agent, sweetener, leavening and benefit to 100%; Described percentage is the mass percent accounting for described raw material gross mass; Described preparation method comprises the following steps:
(1) by the mixing of described raw milk, stabilizing agent and sweetener, homogeneous, sterilization, cooling, mixed liquor is obtained;
(2) in step (1) described mixed liquor, inoculate described leavening, the addition of described leavening is 2 × 10
6-9 × 10
8cfu/mL, described cfu/mL is the viable count in every milliliter of described mixed liquor, and the acidity value to terminal that ferments is 70-80 ° of T, obtains mixing cultured milk;
(3) by the cooling of step (2) described mixing cultured milk, homogeneous, filling, 300-600Mpa ultra-high pressure sterilization, described normal temperature drinking yoghourt is obtained.
In the present invention, described raw milk can comprise the raw milk that this area routine uses, and is preferably fresh milk and/or process breast; Described fresh milk can be the fresh milk of this area routine, is preferably raw milk; Described process breast can be the process breast of this area routine, is preferably skimmed milk and/or reconstituted milk, is more preferably degreasing 50% cow's milk.Described reconstituted milk can be prepared by this area routine operation, is formed by milk powder and water mixed preparing, preferably by milk powder and water in mass ratio 123: 879 mixed preparing obtain.The content of described raw milk is 80-98%, is preferably 80-96%, is more preferably 85-93%, is 90% best, and described percentage is the mass percent accounting for described raw material gross mass.
In the present invention, described raw milk preferably can also contain PURE WHEY.The content of described PURE WHEY can be the content of this area routine, is preferably 0.3-1%, and described percentage is the mass percent accounting for described raw material gross mass.
In the present invention, described stabilizing agent can be the stabilizing agent of this area routine, preferably for being selected from one or more in pectin, gelatin, agar, propylene glycol alginate, diacetyl tartarate list double glyceride, gellan gum, native starch and converted starch, one or more more preferably for being selected from pectin, gelatin, agar, native starch and converted starch are pectin, gelatin, agar and converted starch best.Described converted starch can be the converted starch of this area routine, is preferably esterification starch, is more preferably Ultra Tex 2 or hydroxypropyl PASELLI EASYGEL.The content of described stabilizing agent is 0.25-0.6%, is preferably 0.3-0.5%, is more preferably 0.35-0.45%, is 0.4% best, and described percentage is the mass percent accounting for described raw material gross mass.The use amount of described stabilizing agent is all no more than the use sanitary standard of national regulation.
In the present invention, described sweetener can be the sweetener of this area routine, one or more preferably for being selected from white granulated sugar, xylitol, Aspartame, acesulfame potassium, Sucralose, fructose, HFCS and steviol glycoside, more preferably for being selected from one or more of white granulated sugar, HFCS, Sucralose and fructose, be white granulated sugar best.The content of described sweetener can be that this area is conventional, and being preferably 1-8%, is more preferably 3.51-8%, is 4.44-8% best, and described percentage is the mass percent accounting for described raw material gross mass.The regulation met in GB GB2760-2011 of described sweetener.
In the present invention, described leavening can be the leavening of this area routine, preferably comprise lactobacillus bulgaricus (Lactobacillusbulgaricus) and/or streptococcus thermophilus (Streptococcusthermophilus), more preferably comprise lactobacillus bulgaricus, comprise lactobacillus bulgaricus and streptococcus thermophilus best.
In the present invention, described water can be the water of this area routine, is preferably sterilized water.
In the present invention, step (1) is: by the mixing of described raw milk, stabilizing agent and sweetener, homogeneous, sterilization, cooling, obtain mixed liquor.In step (1), the temperature of described mixing can be the temperature of this area routine, is preferably 40-55 DEG C, is more preferably 43-48 DEG C, is 45 DEG C best.The time of described mixing can be the time of this area routine, is preferably 15-30min, is more preferably 20-25min, is 20min best.Described homogeneous can be the homogeneous of this area routine.The temperature of described homogeneous can be the temperature of this area routine, is preferably 54-66 DEG C, is more preferably 58-62 DEG C, is 60 DEG C best.Described homogeneous preferably comprises one-level homogeneous, more preferably also comprises double-stage homogenization, and described double-stage homogenization carries out after described one-level homogeneous.The pressure of described one-level homogeneous can be the pressure of this area routine, is preferably 15-19Mpa, is more preferably 17Mpa.The pressure of described double-stage homogenization can be the pressure of this area routine, is preferably 2-5Mpa, is more preferably 3Mpa.Described sterilization can be the sterilization of this area routine, as pasteurize or ultra high temperature short time sterilization (UHT sterilizing), is preferably pasteurize.The temperature of described pasteurize can prepare the conventional sterilization temperature of acidified milk for this area, and being preferably 90-95 DEG C, is more preferably 91-94 DEG C, is more preferably 92-93 DEG C further, is 92 DEG C best.The time of described pasteurize can be the time of this area routine, is preferably 5-10min, is more preferably 6-8min, is 7min best.The temperature of described cooling can be the temperature of this area routine, is preferably 37-43 DEG C, is more preferably 39-42 DEG C, is 41 DEG C best.
In the present invention, step (2) is: in step (1) described mixed liquor, inoculate described leavening, and the addition of described leavening is 2 × 10
6-9 × 10
8cfu/mL, described cfu/mL is the viable count in every milliliter of described mixed liquor, and the acidity value to terminal that ferments is 70-80 ° of T, obtains mixing cultured milk.In step (2), the addition of described leavening is 2 × 10
6-9 × 10
8cfu/mL is preferably 2 × 10
6-1 × 10
8cfu/mL is more preferably 2 × 10
6-6 × 10
7cfu/mL is 6 × 10 best
7cfu/mL.The temperature of described fermentation can be the temperature of this area routine, is preferably 37-43 DEG C, is more preferably 39-42 DEG C, is 41 DEG C best.The time of described fermentation can be the time of this area routine, is preferably 7-10.6h.The terminal acidity value of described fermentation is 70-80 ° of T, is preferably 70-73 ° of T, is more preferably 70-71 ° of T, is 70 ° of T best, and fermentation time again fermentation termination acidity determines.
In the present invention, step (3) is: by the cooling of step (2) described mixing cultured milk, homogeneous, filling, 300-600Mpa ultra-high pressure sterilization, obtain described normal temperature drinking yoghourt.In step (3), the temperature of described cooling can be the temperature of this area routine, is preferably 15-30 DEG C, is more preferably 19-25 DEG C, is 21 DEG C best.The method of described cooling can be the method for this area routine, preferably for chuck cools or turn over cylinder cooling.Described homogeneous can be the homogeneous of this area routine, preferably comprises one-level homogeneous, more preferably comprises double-stage homogenization, and described double-stage homogenization carries out after described one-level homogeneous.The pressure of described one-level homogeneous can be the pressure of this area routine, is preferably 15-19Mpa, is more preferably 17Mpa.The pressure of described double-stage homogenization can be the pressure of this area routine, is preferably 2-5Mpa, is more preferably 3Mpa.The temperature of described homogeneous can be the temperature of this area routine, is preferably 15-30 DEG C, is more preferably 19-25 DEG C, is 21 DEG C best.The described filling filling process that can adopt this area routine, described filling packaging material can be the packaging material of this area routine, preferably for being selected from the one in Bai Libao, Tetrapack TT tank, PET pre-formed pin, aseptic bag bag, TT tank and Lilezhen, more preferably for being selected from the one in Bai Libao, Tetrapack TT tank, PET pre-formed pin and aseptic bag bag, be hundred Li Bao best.The ratio that described filling volume accounts for described filling packaging volume is the conventional ratio in ultra-high pressure sterilization field, and being preferably 95-98%, is more preferably 95-96%, is 95% best.Described filling equipment and pipeline will ensure cleaning, can not pollute acidified milk.The pressure of described ultra-high pressure sterilization is 300-600Mpa, is preferably 350-550Mpa, is more preferably 400-500Mpa, is 450Mpa best.The time of described ultra-high pressure sterilization can be the duration of this area routine, is preferably 3-6min, is more preferably 3.5-5.5min, is 4.5min best.
In the present invention, described raw material preferably can also comprise probio, and described probio is added together with described leavening.Described probio be selected from national correlation department specify to allow to use in food service industry and generally acknowledge have in the bacterial classification of prebiotic function one or more, preferably be selected from bifidobacterium bifidum (Bifidobacteriumbifidum), bifidobacterium longum (Bifidobacteriumlongum), lactobacillus acidophilus (Lactobacillusacidophilus), lactobacillus paraceasi (Lactobacillusparacasei), lactobacillus reuteri (Lactobacillusreuteri), Lactobacillus plantarum (Lactobacillusplantarum), one or more in Lactobacillus rhamnosus (Lactobacillusrhamnosus) and Lactococcus lactis (Lactococcuslactis), more preferably be selected from lactobacillus paraceasi, Lactobacillus plantarum, one or more in Lactobacillus rhamnosus and lactobacillus acidophilus, be lactobacillus paraceasi best.Described Lactobacillus plantarum is the Lactobacillus plantarum of this area routine, is preferably Lactobacillus plantarum ST-III.The addition of described probio can be the addition of this area routine, is preferably 1 × 10
6-2.4 × 10
8cfu/mL is more preferably 6 × 10
6-6 × 10
7cfu/mL is 6 × 10 best
7cfu/mL, described cfu/mL are the viable count in every milliliter of step (1) described mixed liquor.
In the present invention, described raw material preferably can also comprise flavor substance.Described flavor substance can be the flavor substance of this area routine, one or more preferably for being selected from fruit juice, mango essence, mouthfeel modifying agent, strawberry jam and chocolate, one or more more preferably for being selected from fruit juice, mango essence and fruit juice are fruit juice best.Described fruit juice can be the fruit juice of this area routine, is preferably cider.The content of described flavor substance can be the content of this area routine, is preferably 0.1-13%, is more preferably 3.5-8%, and described percentage is the mass percent accounting for described raw material gross mass.Described flavor substance described in step (3) cooling after or described filling time add.
In the present invention, described raw material preferably can also comprise prebiotics, and described prebiotics adds together with described stabilizing agent with described raw milk, described sweetener in step (1).Described prebiotics can be the prebiotics of this area routine, is preferably FOS and/or galactooligosaccharide.The content of described prebiotics can be the content of this area routine, is preferably 1-1.4%, is more preferably 1%, and described percentage is the mass percent accounting for described raw material gross mass.
Technical solution of the present invention two: a kind of normal temperature drinking yoghourt, it is by obtained by aforementioned preparation process.
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.
The consumption of each component of the raw material used by the present invention is all no more than national standard.
Positive progressive effect of the present invention is: method production technology of the present invention is simple, cost reduces, widen the use kind of normal temperature drinking yoghourt stabilizing agent, the normal temperature drinking yoghourt obtained by the method has good mobility, without caking, clean taste is wet and slippery, directly drink sense of not eking out a living, wall built-up less residue, decrease waste, and can deposit at normal temperature and reach 6 months without obvious layering, greatly extend the shelf-life, expand drinking yoghourt and sell radius, fill up the blank not having normal temperature drinking yoghourt in the market.
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, all raw materials are commercially available, and all meet relevant national standard.
Streptococcus thermophilus and lactobacillus bulgaricus available from DuPont company, wherein the commercial product code of streptococcus thermophilus is TA40, and the commercial product code of lactobacillus bulgaricus is LB340.
Bifidobacterium bifidum, bifidobacterium longum, lactobacillus acidophilus, lactobacillus paraceasi, lactobacillus reuteri, Lactobacillus rhamnosus and Lactococcus lactis available from DuPont company.Lactobacillus plantarum ST-III is purchased from bright milk industry.
The detection method of acidity is see GB5413.34-2010.In following embodiment except special instruction, percentage used is all mass percent.
Embodiment 1
1, raw material
Table 1
2, method
(1) be uniformly mixed 15min by 40 DEG C, raw milk, sweetener, stabilizing agent and water, 15Mpa54 DEG C of one-level homogeneous, be cooled to 37 DEG C after 90 DEG C of sterilization 5min, obtain mixed liquor;
(2) add leavening, ferment at 37 DEG C, after 10.4 hours, acidity reaches 70 ° of T, stuck fermentation;
(3) turn over cylinder and be cooled to 15 DEG C, 15 DEG C of 15Mpa one-level homogeneous, filling with hundred profit bags, fill volume accounts for packaging volume 95%, adds flavor substance, under filling rear 15 DEG C of conditions while filling, 300Mpa pressure treatment 3min, obtains normal temperature drinking yoghourt, and after process, normal temperature is deposited.
Harsh output and 6 months time detect total plate count respectively, mould, saccharomycete, Escherichia coli, pathogenic bacteria are and do not detect.
Embodiment 2
1, raw material
Table 2
2, method
(1) 42 DEG C, raw milk, sweetener, stabilizing agent, prebiotics and water is uniformly mixed 17min, 56 DEG C, 5Mpa one-level homogeneous, 2Mpa double-stage homogenization, is cooled to 38 DEG C after 91 DEG C of sterilization 5min, obtains mixed liquor;
(2) add leavening and probio, 38 DEG C ferment, and 10.6 as a child reached 73 ° of T, stuck fermentation afterwards;
(3) turn over cylinder and be cooled to 17 DEG C, 17 DEG C of 5Mpa one-level homogeneous, 2Mpa double-stage homogenization, filling with hundred profit bags, add flavor substance while filling, fill volume accounts for packaging volume 95%, under filling rear 17 DEG C of conditions, 350Mpa pressure treatment 3.5min, obtains normal temperature drinking yoghourt, and after process, normal temperature is deposited.
Harsh output and 6 months time detect total plate count respectively, mould, saccharomycete, Escherichia coli, pathogenic bacteria are and do not detect.
Embodiment 3
1, raw material
Table 3
2, method
(1) be uniformly mixed 20min by 43 DEG C, raw milk, sweetener, stabilizing agent, prebiotics and water, 58 DEG C, 17Mpa one-level homogeneous, be cooled to 39 DEG C after 92 DEG C of sterilization 6min, obtain mixed liquor;
(2) add leavening and probio, ferment at 39 DEG C, after 10.5 hours, acidity reaches 80 ° of T, stuck fermentation;
(3) turn over cylinder and be cooled to 19 DEG C, 19 DEG C of 17Mpa one-level homogeneous, filling by PET pre-formed pin, fill volume accounts for packaging volume 96%, adds flavor substance, under filling rear 19 DEG C of conditions while filling, 400Mpa pressure treatment 4min, obtains normal temperature drinking yoghourt, and after process, normal temperature is deposited.
Harsh output and 6 months time detect total plate count respectively, mould, saccharomycete, Escherichia coli, pathogenic bacteria are and do not detect.
Embodiment 4
1, raw material
Table 4
2, method
(1) be uniformly mixed 22min by 47 DEG C, raw milk, sweetener, stabilizing agent and water, 60 DEG C of 17Mpa one-level homogeneous, 3Mpa double-stage homogenization, is cooled to 40 DEG C after 92 DEG C of sterilization 7min, obtains mixed liquor;
(2) add leavening and probio, ferment at 40 DEG C, after 7.5 hours, acidity reaches 80 ° of T, stuck fermentation;
(3) turn over cylinder and be cooled to 21 DEG C, 21 DEG C of 17Mpa one-level homogeneous, 3Mpa double-stage homogenization, filling with Tetrapack masonry bag, fill volume accounts for packaging volume 96%, adds flavor substance while filling, after filling, 450Mpa pressure treatment 4.5min under 21 DEG C of conditions, obtains normal temperature drinking yoghourt, and after process, normal temperature is deposited.
Harsh output and 6 months time detect total plate count respectively, mould, saccharomycete, Escherichia coli, pathogenic bacteria are and do not detect.
Embodiment 5
1, raw material
Table 5
2, method
(1) be uniformly mixed 25min by 48 DEG C, raw milk, sweetener, stabilizing agent and water, 62 DEG C of 19Mpa one-level homogeneous, are cooled to 41 DEG C after 93 DEG C of sterilization 8min, obtain mixed liquor;
(2) add leavening and probio, ferment at 41 DEG C, after 6.9 hours, acidity reaches 71 ° of T, stuck fermentation;
(3) turn over cylinder and be cooled to 25 DEG C, add flavor substance, 25 DEG C of 19Mpa one-level homogeneous, filling with TT tank, fill volume accounts for packaging volume 97%, adds flavor substance, 500Mpa pressure treatment 5min under filling rear 25 DEG C of conditions while filling, obtain normal temperature drinking yoghourt, after process, normal temperature is deposited.
Harsh output and 6 months time detect total plate count respectively, mould, saccharomycete, Escherichia coli, pathogenic bacteria are and do not detect.
Embodiment 6
1, raw material
Table 6
2, method
(1) be uniformly mixed 28min by 52 DEG C, raw milk, sweetener, stabilizing agent and water, 64 DEG C of 19Mpa one-level homogeneous, 3Mpa double-stage homogenization, is cooled to 42 DEG C after 94 DEG C of sterilization 9min, obtains mixed liquor;
(2) add leavening and probio, ferment at 42 DEG C, after 5.9 hours, acidity reaches 70 ° of T, stuck fermentation;
(3) chuck is cooled to 27 DEG C, add flavor substance, 27 DEG C of 19Mpa one-level homogeneous, 3Mpa double-stage homogenization, filling with TT tank, fill volume accounts for packaging volume 97%, flavor substance is added while filling, process 5.5min under 550Mpa pressure under filling rear 27 DEG C of conditions, obtain normal temperature drinking yoghourt, after process, normal temperature is deposited.
Harsh output and 6 months time detect total plate count respectively, mould, saccharomycete, Escherichia coli, pathogenic bacteria are and do not detect.
Embodiment 7
1, raw material
Table 7
2, method
(1) be uniformly mixed 30min by 55 DEG C, raw milk, sweetener, stabilizing agent and water, 66 DEG C of 19Mpa one-level homogeneous, 5Mpa double-stage homogenization, is cooled to 43 DEG C after 95 DEG C of sterilization 10min, obtains mixed liquor;
(2) add leavening and probio, ferment at 43 DEG C, after 5.2 hours, acidity reaches 70 ° of T, stuck fermentation;
(3) chuck is cooled to 30 DEG C, 30 DEG C of 19Mpa one-level homogeneous, 5Mpa double-stage homogenization, and filling with Lilezhen, fill volume accounts for packaging volume 98%, processes 6min, obtain normal temperature drinking yoghourt under filling rear 30 DEG C of 600Mpa pressure, and after process, normal temperature is deposited.
Harsh output and 6 months time detect total plate count respectively, mould, saccharomycete, Escherichia coli, pathogenic bacteria are and do not detect.
Embodiment 8
1, raw material
Table 8
2, method
(1) be uniformly mixed 20min by 42 DEG C, raw milk, sweetener, stabilizing agent and water, 66 DEG C of 19Mpa one-level homogeneous, 2Mpa double-stage homogenization, is cooled to 43 DEG C after 95 DEG C of sterilization 5min, obtains mixed liquor;
(2) add leavening, ferment at 43 DEG C, after 7.5 hours, acidity reaches 80 ° of T, stuck fermentation;
(3) turn over cylinder and be cooled to 21 DEG C, 21 DEG C of 19Mpa one-level homogeneous, 2Mpa double-stage homogenization, filling with Tetrapack masonry bag, fill volume accounts for packaging volume 96%, processes 4min under filling rear 21 DEG C of 400Mpa pressure, obtain normal temperature drinking yoghourt, after process, normal temperature is deposited.
Harsh output and 6 months time detect total plate count respectively, mould, saccharomycete, Escherichia coli, pathogenic bacteria are and do not detect.
Embodiment 9
1, raw material
Table 9
2, method
(1) be uniformly mixed 20min by 45 DEG C, raw milk, sweetener, stabilizing agent and water, 60 DEG C of 19Mpa one-level homogeneous, 2Mpa double-stage homogenization, is cooled to 43 DEG C after 95 DEG C of sterilization 5min, obtains mixed liquor;
(2) add leavening and probio, ferment at 42 DEG C, after 7.5 hours, acidity reaches 80 ° of T, stuck fermentation;
(3) turn over cylinder and be cooled to 20 DEG C, 20 DEG C of 19Mpa one-level homogeneous, 2Mpa double-stage homogenization, filling by PET pre-formed pin, fill volume accounts for packaging volume 96%, processes 4.5min under filling rear 20 DEG C of 350Mpa pressure, obtain normal temperature drinking yoghourt, after process, normal temperature is deposited.
Harsh output and 6 months time detect total plate count respectively, mould, saccharomycete, Escherichia coli, pathogenic bacteria are and do not detect.
Embodiment 10
1, raw material
Table 10
2, method
(1) be uniformly mixed 20min by 45 DEG C, raw milk, sweetener, stabilizing agent and water, 60 DEG C of 19Mpa one-level homogeneous, 2Mpa double-stage homogenization, is cooled to 43 DEG C after 95 DEG C of sterilization 5min, obtains mixed liquor;
(2) add leavening and probio, ferment at 42 DEG C, after 7.5 hours, acidity reaches 80 ° of T, stuck fermentation;
(3) turn over cylinder and be cooled to 20 DEG C, 20 DEG C of 19Mpa one-level homogeneous, 2Mpa double-stage homogenization, filling by PET pre-formed pin, fill volume accounts for packaging volume 96%, processes 3.5min under filling rear 20 DEG C of 350Mpa pressure, obtain normal temperature drinking yoghourt, after process, normal temperature is deposited.
Harsh output and 6 months time detect total plate count respectively, mould, saccharomycete, Escherichia coli, pathogenic bacteria are and do not detect.
Comparative example 1
The preparation method of this comparative example is all with embodiment 1, and difference is only, step (3) adopts prefabricated rigid plastics cup, fill volume 96%.
Harsh output and 1 month time detect mould, saccharomycete, Escherichia coli, pathogenic bacteria respectively, exceed GB restriction, there is obvious corruption when 1 month, experiment stop.
Comparative example 2
The preparation method of this comparative example is all with embodiment 2, and difference is only, it is 94% that step (3) adopts fill volume.
Through ultra high pressure treatment, often occur bale broken phenomenon, when showing fill volume accounting small volume, gas ultra high pressure treatment can destroy packaging.
Comparative example 3
The preparation method of this comparative example is all with embodiment 2, and difference is only, it is 99% that step (3) adopts fill volume.
After filling, without occurring when ultra high pressure treatment that significantly sealing is not tight, packaging distortion.
Comparative example 4
The preparation method of this comparative example is all with embodiment 1, difference is only, common pasteurize is adopted after cylinder of reversing a verdict in step (3) cooling, 78 DEG C of 12s, filling through the conventional hundred profit bags that adopt afterwards, fill volume accounts for packaging volume 95%, obtains pasteurize heat treatment acidified milk, process, rear normal temperature is deposited.
Harsh output and 6 months time detect total plate count respectively, mould, saccharomycete, Escherichia coli, pathogenic bacteria are and do not detect.
Comparative example 5
Stabilizing agent in raw material consists of pectin 0.1%, gelatin 0.1%, agar 0.1% and 0.6% hydroxypropyl PASELLI EASYGEL, and other are with embodiment 1.
Comparative example 6
In step (3), the pressure of ultra-high pressure sterilization is 100Mpa, and other are with embodiment 1.
It is 10 that harsh output detects total plate count respectively
5the order of magnitude/g, pathogenic bacteria, mould is not for detect, and saccharomycete number is 2/g, Escherichia coli are 3/g, and has serious stale flavor when normal temperature is deposited 1 month, and experiment stops.
Comparative example 7
In step (3), the pressure of ultra-high pressure sterilization is 800Mpa, and other are with embodiment 1.
Harsh output and 6 months time detect total plate count respectively, mould, saccharomycete, Escherichia coli, pathogenic bacteria are and do not detect.
Effect example 1
The acidified milk that the acidified milk obtained to embodiment of the present invention 1-10 and comparative example 4,5,7 obtain carries out mouthfeel and flavor evaluation is tested, unified matter end of term product of going bail for.Examination by sensory organs project is: appearance luster, structural state, mouthfeel, local flavor, sour-sweet degree, nutritive value, sensory evaluation scores standard is as shown in table 11.Participating in this experiment number is 100 people, and sensory evaluation scores project is averaged, and mark is higher, and represent the best features of getting over product, and add up tested personnel to the degree of liking of product, the result of sensory evaluation scores is as shown in table 12.
Table 11 sensory evaluation scores standard
Table 12 results of sensory evaluation
The maximum feature of product of the present invention is ultrahigh-pressure sterilization, but the angle pursued mouthfeel and product quality from consumer, inventor has also done subjective appreciation test.Results of sensory evaluation shows: acidified milk of the present invention maintains the original texture characteristic of acidified milk, and taste flavor is good, uses with the stabilizing agent condition of equal parts, i.e. comparative example 4 from embodiment 1-10, and mouthfeel is abnormal thin, and serious bleed.Conventional method doubles stabiliser content, both ratio 5, although solve full problem to a certain extent, but consumer is obviously better than right normative heat treatment flavored fermented milk to ultrahigh-pressure sterilization preference degree, be mainly reflected in mouthfeel more superior than normal fermentation breast, ultra high pressure treatment saves substantially selects excellent structural state, richer satiety, more full of elasticity, there is a certain amount of powder sense in comparative example 5, finished product heterogeneity, there is the appearance of caking, mainly produce drinking yoghourt due to conventional method and need comparatively strict stabiliser system, in ratio 6 because pressure is too small, sterilization is not thorough, under normal temperature condition, microorganism very easily grows, thus it is putrid and deteriorated.Although comparative example 7 does not have microbiological hazards, but cross strong ultra high pressure treatment, there will be and cry serious granular sensation and powder sense, taste is poor, possible cause is that protein and/or colloid change when superelevation presses through strong, to and acidified milk of the present invention can preserve 6 months, without obvious layering, be a fermented dairy product with joyful sense and nutrition.The packaged form that comparative example 1-3 mainly selects and fill volume scope carry out setting forth and contrasting.
Should be understood that, after having read foregoing of the present invention, those skilled in the art can make various changes or modifications correlated condition of the present invention, these equivalent form of values fall within the application's appended claims limited range equally.
Claims (10)
1. a preparation method for normal temperature drinking yoghourt, is characterized in that, its raw material comprises the water of 80-98% raw milk, 0.25-0.6% stabilizing agent, sweetener, leavening and benefit to 100%; Described percentage is the mass percent accounting for described raw material gross mass; Described preparation method comprises the following steps:
(1) by the mixing of described raw milk, stabilizing agent and sweetener, homogeneous, sterilization, cooling, mixed liquor is obtained;
(2) in step (1) described mixed liquor, inoculate described leavening, the addition of described leavening is 2 × 10
6-9 × 10
8cfu/mL, described cfu/mL is the viable count in every milliliter of described mixed liquor, and the acidity value to terminal that ferments is 70-80 ° of T, obtains mixing cultured milk;
(3) by the cooling of step (2) described mixing cultured milk, homogeneous, filling, 300-600Mpa ultra-high pressure sterilization, described normal temperature drinking yoghourt is obtained.
2. preparation method as claimed in claim 1, is characterized in that, described raw milk is fresh milk and/or process breast; Described fresh milk is preferably raw milk; Described process breast is preferably skimmed milk and/or reconstituted milk.
3. preparation method as claimed in claim 1, it is characterized in that, described raw material also comprises probio, and described probio is added together with described leavening, described probio is preferably selected from bifidobacterium bifidum (Bifidobacteriumbifidum), bifidobacterium longum (Bifidobacteriumlongum), lactobacillus acidophilus (Lactobacillusacidophilus), lactobacillus paraceasi (Lactobacillusparacasei), lactobacillus reuteri (Lactobacillusreuteri), Lactobacillus plantarum (Lactobacillusplantarum), one or more in Lactobacillus rhamnosus (Lactobacillusrhamnosus) and Lactococcus lactis (Lactococcuslactis), the addition of described probio is preferably 1 × 10
6-2.4 × 10
8cfu/mL, described cfu/mL are the viable count in every milliliter of step (1) described mixed liquor, described raw material preferably also comprises flavor substance, described flavor substance described in step (3) cooling after or described filling time add, one or more preferably for being selected from fruit juice, mango essence, mouthfeel modifying agent, strawberry jam and chocolate of described flavor substance, the content of described flavor substance is preferably 0.1-13%, and described percentage is the mass percent accounting for described raw material gross mass, described raw material preferably also comprises prebiotics, and described prebiotics adds together with described stabilizing agent with described raw milk, described sweetener in step (1), described prebiotics is preferably FOS and/or galactooligosaccharide, the content of described prebiotics is preferably 1-1.4%, and described percentage is the mass percent accounting for described raw material gross mass.
4. preparation method as claimed in claim 1, it is characterized in that, the content of described raw milk is 85-93%, and described percentage is the mass percent accounting for described raw material gross mass.
5. preparation method as claimed in claim 1, is characterized in that, described raw milk is also containing PURE WHEY, and the content of described PURE WHEY is preferably 0.3-1%, and described percentage is the mass percent accounting for described raw material gross mass.
6. preparation method as claimed in claim 1, it is characterized in that, described stabilizing agent is be selected from one or more in pectin, gelatin, agar, propylene glycol alginate, diacetyl tartarate list double glyceride, gellan gum, native starch and converted starch; And/or the content of described stabilizing agent is 0.28-0.5%, described percentage is the mass percent accounting for described raw material gross mass; And/or, described sweetener be selected from white granulated sugar, xylitol, Aspartame, acesulfame potassium, Sucralose, fructose, HFCS and steviol glycoside one or more; And/or the content of described sweetener is 1-8%, described percentage is the mass percent accounting for described raw material gross mass.
7. preparation method as claimed in claim 1, it is characterized in that, described leavening comprises lactobacillus bulgaricus (Lactobacillusbulgaricus) and/or streptococcus thermophilus (Streptococcusthermophilus); And/or the addition of described leavening is 2 × 10
6-1 × 10
8cfu/mL, described cfu/mL are the viable count in every milliliter of described mixed liquor.
8. preparation method as claimed in claim 1, it is characterized in that, in step (1), the temperature of described mixing is 40-55 DEG C; And/or the time of described mixing is 15-30 minute; And/or the temperature of described homogeneous is 54-66 DEG C; And/or described homogeneous comprises one-level homogeneous, the pressure of described one-level homogeneous is preferably 15-19Mpa; And/or described sterilization is pasteurize, the temperature of described pasteurize is preferably 90-95 DEG C, and the time of described pasteurize is preferably 5-10 minute; And/or the temperature of described cooling is 37-43 DEG C;
And/or in step (2), the temperature of described fermentation is 37-43 DEG C; And/or the terminal acidity value of described fermentation is 70-73 ° of T;
And/or in step (3), the temperature of described cooling is 15-30 DEG C; And/or the method for described cooling is chuck cooling or turns over cylinder cooling; And/or described homogeneous comprises one-level homogeneous, the pressure of described one-level homogeneous is preferably 15-19Mpa; And/or the temperature of described homogeneous is 15-30 DEG C; And/or described filling packaging material is be selected from the one in Bai Libao, Tetrapack TT tank, PET pre-formed pin, aseptic bag bag, TT tank and Lilezhen; And/or the ratio that described filling volume accounts for described filling packaging volume is 95-98%; And/or the pressure of described ultra-high pressure sterilization is 300-550Mpa; And/or the time of described ultra-high pressure sterilization is 3-6 minute.
9. preparation method as claimed in claim 8, it is characterized in that, also double-stage homogenization is comprised in step (1) and step (3), described double-stage homogenization carries out after step (1) and the described one-level homogeneous of step (3), the pressure of described double-stage homogenization is preferably 2-5Mpa, and the temperature of described double-stage homogenization is preferably 15-30 DEG C.
10. a normal temperature drinking yoghourt, is characterized in that, it is obtained by such as preparation method according to any one of claim 1-9.
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