CN105211282B - A kind of air-setting type Yoghourt and preparation method thereof - Google Patents
A kind of air-setting type Yoghourt and preparation method thereof Download PDFInfo
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Abstract
The present invention provides a kind of air-setting Yoghourts and preparation method thereof.The raw material of the preparation method includes raw milk, stabilizer, sweetener and leavening, and the preparation method includes the following steps: that (1) by homogeneous, sterilization, the cooling after mixing of raw milk, stabilizer and sweetener, obtains mixed liquor；(2) inoculating starter into step (1) resulting mixed liquor, it is filling；(3) by the resulting filling mixed liquor of step (2) through everfermentation, cooling, ultra high pressure treatment is 300~600MPa to get finished product, the pressure of the ultra high pressure treatment.Preparation method provided by the invention makes solidified-type fermented milk after filling fermentation, avoid the pasteurize heat treatment process that normal-temperature yoghourt production technology generallys use, the production for realizing coagulating type normal-temperature yoghourt, the air-setting Yoghourt being prepared can be with room temperature storage and the shelf-life significantly extends.
Description
Technical field
The invention belongs to fermented dairy product manufacture fields, and in particular to a kind of air-setting Yoghourt and preparation method thereof.
Background technique
Milk is the nutriment food abundant that the whole world is all approved, fermenting microbe is added on the basis of milk and is generated
And the fermented dairy product come does not contain beneficial bacterium and its metabolite, thus be easier to be absorbed by the body, and sour-sweet than appropriate,
It is the food that a kind of masses like.Solidification type yoghourt refers to Yoghourt first filling post-fermentation, ferments in fixed volume, and Yoghourt shape is in
State is solidified, mouthfeel is smooth, likes by consumer.
But solidification type yoghourt currently on the market is required to save at low temperature, and storage life is shorter, is typically only 14~
21 days.Under normal conditions, the room temperatureization operation of Yoghourt needs the heat treatment of strict temperature control and time, existing technique room temperature
Operation is realized by sterilization duct.However, being limited by technique, solidification type yoghourt can not be produced using normal-temperature yoghourt
In heat treatment method.
In addition, some researches show that, ultrahigh-pressure sterilizations to the casein of dairy products, lactalbumin, molecular link and curd characteristic, outer
Sight etc. has a series of influence, and some unfavorable factors constrain application of the ultrahigh-pressure sterilization technique in dairy products, and acidified milk is
It ferments and generates on the basis of cow's milk, process is increasingly complex, and ultrahigh-pressure sterilization technique is used for acidified milk in the presence of more not true
Fixed factor.Therefore, still lack at present it is a kind of can at room temperature long-term preservation, curdled appearance is good, mouthfeel is full smooth normal
Warm solidification type yoghourt.
Summary of the invention
The technical problem to be solved by the present invention is in order to overcome current Yoghourt room temperature operating procedure and solidification type yoghourt
Production technology mutually conflicts, and prior art is not able to satisfy the product needs of solidification type yoghourt, and the low temperature drinking yoghourt shelf-life compared with
Short problem provides a kind of air-setting type Yoghourt and preparation method thereof.Method creativeness of the invention solves room temperature
The problem of coagulability Yoghourt can not be produced, the air-setting type Yoghourt curdled appearance obtained by this method is excellent, mouth
Feel full smooth, and can store up to 4 months in room temperature without obvious layering, greatly extends the shelf-life, expand coagulating type
Yoghourt sells radius, has filled up currently on the market without the blank of air-setting type Yoghourt.
Test of the present inventor by extensive research and repeatedly, finds Yoghourt heat treatment in the technique of production normal-temperature yoghourt
This step be easy to cause bleed since protein denaturation can cause greater loss to Yoghourt viscosity, thus needs specific stablize
Agent could protected protein and maintenance system stablize, usually gellan gum, pectin, etc., cost costly, while solidification type yoghourt
Production technology cannot destroy its structure after needing Yoghourt fermentation by physical shear, and the destruction of this physical shear is pasteurize
What heat treatment can not be avoided that, therefore, the present inventor creates a kind of production technology by the variation of sterilization mode after fermentation,
So as to complete the present invention.
The present invention provides following technical proposals and solves above-mentioned technical problem.
Technical solution provided by the invention first is that: a kind of preparation method of air-setting type Yoghourt, raw material include original
Expect cream, stabilizer, sweetener, leavening, the preparation method includes the following steps:
(1) by homogeneous, sterilization, the cooling after mixing of raw milk, stabilizer and sweetener, mixed liquor is obtained；
(2) inoculating starter into step (1) resulting mixed liquor, it is filling；
(3) by the resulting filling mixed liquor of step (2) through everfermentation, cooling, ultra high pressure treatment is to get finished product, institute
The pressure for stating ultra high pressure treatment is preferably 300~600MPa.
Step (1) is that homogeneous, sterilization, the cooling after mixing of raw milk, stabilizer and sweetener is obtained mixed liquor.
Wherein, the raw milk refers to raw milk commonly used in the art, preferably new fresh milk and/or processing cream；
The new fresh milk is preferably rich milk, and the processing cream is preferably skimmed milk and/or reconstituted milk, the reconstituted milk
It is prepared by this field routine operation, is formed by milk powder and water mixed preparing, preferably mix milk powder and water 123:879 in mass ratio
It closes to prepare and obtain.The content of the raw milk is 80% or more, preferably 83~98%, is more preferably 85~92%, most preferably
Ground is 90%, and the percentage is the mass percent for accounting for the mixed liquor gross mass.
In the present invention, the raw milk preferably can also include PURE WHEY, milk protein powder, casein etc..Institute
State PURE WHEY, milk protein powder, casein content can be this field routine content, preferably 0.1~1%,
It is more preferably 0.3~0.8%, is most preferably 0.6%, the percentage is the quality percentage for accounting for the mixed liquor gross mass
Than.
Stabilizer stabilizer as conventional in the art, preferably pectin, gelatin, agar, propylene glycol alginate
One or more of ester, gellan gum, native starch and converted starch are more preferably pectin, in native starch and converted starch
It is one or more.The converted starch is the converted starch of this field routine, preferably esterification starch, is more preferably second
Acylated PASELLI EASYGEL and/or hydroxypropyl PASELLI EASYGEL.The additive amount of the stabilizer is that this field is routinely added
Amount, preferably 0.3~0.8%, the percentage is the percentage for accounting for the gross mass of the mixed liquor.The stabilizer
Usage amount be no more than the use sanitary standard of national regulation.
Sweetener sweetener as conventional in the art, preferably white granulated sugar, xylitol, Aspartame, An Sai
One of honey, Sucralose, fructose, fructose syrup and steviol glycoside are a variety of, more preferably in white granulated sugar and fructose syrup
It is one or more.The additive amount of the sweetener be this field routine additive amount, preferably 0.014~8%, more preferably
Ground is 1.61~7%.It is described when the sweetener is one of white granulated sugar, xylitol, fructose and fructose syrup or is a variety of
The additive amount of sweetener is 1~8%, is more preferably 2~7%.When the sweetener is acesulfame potassium, Aspartame, Sucralose
With one of steviol glycoside or it is a variety of when, the additive amount of the sweetener is 0.005~0.03%, also, the sweetener
Meet the regulation in national standard GB2760-2011, the percentage is the percentage for accounting for the gross mass of the mixed liquor.
Preferably, adding prebiotics and/or fruit juice in the mixing；The prebiotics and/or fruit juice are that this field is normal
Advise the prebiotics and/or fruit juice of addition；The prebiotics are preferably galactooligosaccharide and/or oligofructose；The fruit
Juice is preferably cider；The additive amount of the prebiotics and/or fruit juice is preferably 1~2%, and the percentage is to account for
The percentage of the quality of the mixed liquor.
The mixed temperature is the temperature of this field routine, and preferably 40~55 DEG C, be more preferably 43~48 DEG C.Institute
The time for stating mixing is the time of this field routine, preferably 15~30min.The homogeneous is the equal of this field routine
Matter.The temperature of the homogeneous is the temperature of this field routine, and preferably 54~66 DEG C, be more preferably 58~62 DEG C.Preferably
Ground, the homogeneous be double-stage homogenization, wherein the pressure of level-one homogeneous be this field routine pressure, preferably 15~
19MPa.The pressure of double-stage homogenization is the pressure of this field routine, preferably 2~5MPa.
The sterilization is the sterilization of this field routine, generally pasteurize or ultra high temperature short time sterilization (UHT sterilizing).
The temperature of the pasteurize is that this field prepares the conventional sterilization temperature of acidified milk, preferably 90~95 DEG C.Described
The time of pasteurize is the time of this field routine, preferably 5~10min.The temperature of the cooling is that this field is conventional
Temperature, preferably 4~43 DEG C, be more preferably 37~42 DEG C.
Step (2) are as follows: the inoculating starter into step (1) resulting mixed liquor, it is filling.
Wherein, the leavening includes streptococcus thermophilus (Streptococcus thermophilus) and Bulgaria
Lactobacillus (Lactobacillus bulgaricus), additive amount is preferably 2 × 106~2.4 × 108Cfu/mL, more preferably for
1.2×107~1.2 × 108cfu/mL；The additive amount is in terms of the viable count in mixed liquor described in every milliliter.Preferably,
Probiotics is inoculated with while the inoculation, the probiotics is that national correlation department regulation allows to use in the food industry
And generally acknowledge one of strain or a variety of, preferably bifidobacterium bifidum (Bifidobacterium with prebiotic function
Bifidum), bifidobacterium longum (Bifidobacterium longum), lactobacillus acidophilus (Lactobacillus
Acidophilus), lactobacillus paracasei (Lactobacillus paracasei), lactobacillus reuteri (Lactobacillus
Reuteri), lactobacillus plantarum (Lactobacillus plantarum), Lactobacillus rhamnosus (Lactobacillus
) and one of Lactococcus lactis (Lactococcus lactis) or a variety of rhamnosus；The additive amount of the probiotics
For the conventional additive amount in the acidified milk of this field, preferably 1 × 106Cfu/mL~2.4 × 108Cfu/mL, the additive amount
In terms of the viable count in acidified milk described in every milliliter.The lactobacillus plantarum is the lactobacillus plantarum of this field routine, preferably
Ground is lactobacillus plantarum ST-III.
In step (2), described filling for conventional filling in this field, i.e., filling apparatus and pipeline will guarantee cleaning, will not
Acidified milk is polluted.Preferably, addition flavor substance, the flavor can also be synchronized when carrying out described filling
Matter is the flavor substance that this field is routinely added, preferably essence, mouthfeel modifying agent, and the flavor substance is essence and mouth
When feeling one or both of modifying agent, the additive amount of the flavor substance is preferably 0.01~0.1%, the percentage
Than the percentage to account for the quality of the mixed liquor.The filling packaging preferably has the packaging of certain deformation, more preferably
Ground is dixie cup, PET pre-formed pin, Lile packaging, and the Lile packaging is preferably Tetrapack masonry packet, Tetrapack TT tank packet, filling
Volume 95%~98%.
Step (3) are as follows: by the resulting filling mixed liquor of step (2) through everfermentation, cooling, ultra high pressure treatment is to get end
The pressure of product, the ultra high pressure treatment is preferably 300~600MPa.
In step (3), the temperature of the fermentation is the temperature of this field routine, preferably 37~43 DEG C, more preferably
It is 39~41 DEG C.The terminal of the fermentation is the terminal of this field routine, preferably to 70~80 ° of T of acidity, more preferably for
To 73~78 ° of T of acidity, the time of the fermentation is the time of this field routine, and fermentation time is determined according to fermentation acidity is practical.
In step (3), described is cooled to this field common process, preferably rapid cooling tunnel, the cooling
Temperature be preferably 15~30 DEG C.
Ultra high pressure treatment described in step (3), which refers to, carries out ultra high pressure treatment, super-pressure using ultrahigh pressure treatment equipment
Pressure is preferably 300~600MPa, is more preferably 400~500MPa；The processing time is preferably 3~6 minutes, treatment temperature
Preferably 15~30 DEG C.
Technical solution provided by the invention second is that: the air-setting type Yoghourt being prepared by the preparation method.
On the basis of common knowledge of the art, above-mentioned each optimum condition, can any combination to get each preferable reality of the present invention
Example.
The reagents and materials used in the present invention are commercially available.
The positive effect of the present invention is that: preparation method of the present invention makes solidified-type fermented milk in filling fermentation
Afterwards, the pasteurize heat treatment process that normal-temperature yoghourt production technology generallys use is avoided, coagulating type normal-temperature yoghourt is realized
Production, the air-setting Yoghourt being prepared can be with room temperature storage and the shelf-life significantly extends.
Specific embodiment
The present invention is further illustrated below by the mode of embodiment, but does not therefore limit the present invention to the reality
It applies among a range.In the following examples, the experimental methods for specific conditions are not specified, according to conventional methods and conditions, or according to quotient
The selection of product specification.
In following embodiments, all raw materials are commercially available, and meet relevant national standard.
Streptococcus thermophilus (Streptococcus thermophilus) and lactobacillus bulgaricus (Lactobacillus
Bulgaricus it) is purchased from E.I.Du Pont Company, wherein the commercial product code of streptococcus thermophilus is TA40, the commercial generation of lactobacillus bulgaricus
Code is LB340.
Bifidobacterium bifidum (Bifidobacterium bifidum), bifidobacterium longum (Bifidobacterium
Longum), lactobacillus acidophilus (Lactobacillus acidophilus), lactobacillus paracasei (Lactobacillus
Paracasei), lactobacillus reuteri (Lactobacillus reuteri), Lactobacillus rhamnosus (Lactobacillus
Rhamnosus) and Lactococcus lactis (Lactococcus lactis) is purchased from E.I.Du Pont Company.Lactobacillus plantarum ST-III
(Lactobacillus plantarum) is purchased from bright milk industry.
The viscosity is calculated as German proRheo R180 rotational viscometer.
The measurement method of acidity is that this field is conventional, and the detection method of acidity is referring to GB 5413.34-2010.Following implementations
In example in addition to special instruction, percentage used is all the mass percent that each component accounts for mixed liquor gross mass.
Embodiment 1
Raw material is as shown in table 1.
Table 1
(1) according to raw milk, sweetener, stabilizer and water, ingredient is carried out, homogeneous after mixing 15min at 40 DEG C, one
Grade homogenization pressure is 15Mpa, and homogenizing temperature is 54 DEG C, is then cooled to 4 DEG C after 90 DEG C of sterilization 5min, obtains mixed liquor；
(2) leavening is added in mixed liquor, wherein lactobacillus bulgaricus 1 × 106Cfu/mL, streptococcus thermophilus 1
×106Cfu/mL, filling using dixie cup, fill volume accounts for packaging volume 95%,
(3) it ferments at 37 DEG C after filling, acidity reaches 70 ° of T after 11 hours, and stuck fermentation is cooled to 15 DEG C, 15 DEG C
Under the conditions of 3 minutes are handled under 300Mpa pressure to get ultra high pressure treatment solidification type yoghourt, room temperature is stored after processing.
It just produces and 4 months whens detects total plate count, mould, saccharomycete, Escherichia coli, pathogenic bacteria respectively, be not
Detection.
Embodiment 2
Raw material is as shown in table 2.
Table 2
(1) raw milk, sweetener, stabilizer, prebiotics and water are mixed to homogeneous after 17min, level-one at 42 DEG C
Homogenization pressure is 15Mpa, and double-stage homogenization pressure is 2Mpa, and homogenizing temperature is 56 DEG C, is then cooled to after 91 DEG C of sterilization 5.5min
28 DEG C, obtain mixed liquor；
(2) leavening and probiotics are added in mixed liquor, filling in Tetrapack TT tank, filling volume 95%,
It ferments at (3) 38 DEG C, acidity reaches 73 ° of T after 10 hours, stuck fermentation, it is cooled to 17 DEG C, homogeneous, 17 DEG C
Under the conditions of 3.5 minutes are handled under 350Mpa to get ultra high pressure treatment solidification type yoghourt, room temperature is stored after processing.
It just produces and 4 months whens detects total plate count, mould, saccharomycete, Escherichia coli, pathogenic bacteria respectively, be not
Detection.
Embodiment 3
Raw material is as shown in table 3.
Table 3
(1) raw milk, sweetener, stabilizer, prebiotics and water are mixed, homogeneous after mixing 20min at 43 DEG C, one
Grade homogenization pressure is 17Mpa, and homogenizing temperature is 58 DEG C, is then cooled to 37 DEG C after 92 DEG C of sterilization 6min, obtains mixed liquor
(2) addition leavening and probiotics in mixed liquor, filling in PET pre-formed pin, filling volume 96%,
(3) it ferments at 39 DEG C, acidity reaches 74 ° of T after 9.6 hours, stuck fermentation, but to 19 DEG C, 19 DEG C of environment
4 minutes are handled under lower 400Mpa to get ultra high pressure treatment solidification type yoghourt.
It just produces and 4 months whens detects total plate count, mould, saccharomycete, Escherichia coli, pathogenic bacteria respectively, be not
Detection.
Embodiment 4
Raw material is as shown in table 4.
Table 4
(1) raw milk, sweetener, stabilizer, fruit juice and water are subjected to ingredient, homogeneous after 22min are mixed at 47 DEG C,
Level-one homogenization pressure is 17Mpa, and double-stage homogenization pressure is 3Mpa, and homogenizing temperature is 60 DEG C, then cooling after 92 DEG C of sterilization 7min
To 39 DEG C, mixed liquor is obtained；
(2) leavening and probiotics are added in mixed liquor, filling using Tetrapack masonry packet packaging, fill volume is
96%；
It ferments at (3) 40 DEG C, acidity reaches 75 ° of T after 8.4 hours, and stuck fermentation is cooled to 21 DEG C, 21 DEG C of conditions
Under, 4.5 minutes are handled under 450Mpa pressure to get ultra high pressure treatment solidification type yoghourt, room temperature is stored after processing.
It just produces and 4 months whens detects total plate count, mould, saccharomycete, Escherichia coli, pathogenic bacteria respectively, be not
Detection.
Embodiment 5
Raw material is as shown in table 5.
Table 5
(1) raw milk, sweetener, stabilizer and water are mixed, homogeneous after 25min, level-one homogeneous is mixed at 48 DEG C
Pressure is 19Mpa, and homogenizing temperature is 62 DEG C, is then cooled to 41 DEG C after 93 DEG C of sterilization 8min, obtains mixed liquor；
(2) leavening, probiotics and essence are added in mixed liquor, are packed using Tetrapack TT tank, filling volume 97%；
(3) it ferments at 41 DEG C, acidity reaches 76 ° of T after 6.7 hours, and stuck fermentation is cooled to 25 DEG C, 25 DEG C of items
5 minutes are handled under part under 500Mpa pressure to get ultra high pressure treatment solidification type yoghourt, room temperature is stored after processing.
It just produces and 4 months whens detects total plate count, mould, saccharomycete, Escherichia coli, pathogenic bacteria respectively, be not
Detection.
Embodiment 6
Raw material is as shown in table 6.
Table 6
(1) raw milk, sweetener, stabilizer and water are mixed, homogeneous after 28min, level-one homogeneous is mixed at 52 DEG C
Pressure is 19Mpa, and the equal duty pressure 3Mpa of second level, homogenizing temperature is 64 DEG C, is then cooled to 42 DEG C after 94 DEG C of sterilization 9min, obtains
Mixed liquor, wherein full-cream reconstituted milk is that milk powder and water 123:879 mixed preparing in mass ratio obtain；
(2) leavening, probiotics and mouthfeel modifying agent are added in mixed liquor, are packed using Tetrapack TT tank, filling appearance
Product 97%；
(3) it ferments at 42 DEG C, acidity reaches 78 ° of T after 6 hours, and stuck fermentation is cooled to 28 DEG C, 550Mpa pressure
5.5 minutes are handled under power to get ultra high pressure treatment solidification type yoghourt, room temperature is stored after processing.
It just produces and 4 months whens detects total plate count, mould, saccharomycete, Escherichia coli, pathogenic bacteria respectively, be not
Detection.
Embodiment 7
Raw material is as shown in table 7.
Table 7
(1) raw milk, sweetener, stabilizer and water are mixed, homogeneous after 30min, level-one homogeneous is mixed at 55 DEG C
Pressure is 19Mpa, and double-stage homogenization pressure 5Mpa, homogenizing temperature is 66 DEG C, is then cooled to 43 DEG C after 95 DEG C of sterilization 10min, obtains
To mixed liquor, wherein full-cream reconstituted milk is that milk powder and water 123:879 mixed preparing in mass ratio obtain；
(2) leavening, probiotics and mouthfeel modifying agent are added in mixed liquor, are packed using Tetrapack TT tank, filling appearance
Product 98%；
(3) it ferments at 43 DEG C, acidity reaches 80 ° of T after 5.1 hours, and stuck fermentation is cooled to 30 DEG C, 30 DEG C of items
6 minutes are handled under part, under 600Mpa pressure to get ultra high pressure treatment solidification type yoghourt, room temperature is stored after processing.
It just produces and 6 months whens detects total plate count, mould, saccharomycete, Escherichia coli, pathogenic bacteria respectively, be not
Detection.
Comparative example 1
The preparation method of this comparative example with embodiment 1, the difference is that only that step (3) uses prefabricated rigid plastics
Cup, fill volume 96%.It just produces and 1 month when detects total plate count respectively, mould, Escherichia coli, is caused a disease at saccharomycete
Bacterium, just total plate count reaches 10 when production8, there is apparent corruption in the order of magnitude, 1 month when, and experiment terminates.
Comparative example 2
The preparation method of this comparative example with embodiment 2, the difference is that only that it is 94% that step (3), which adopts fill volume,.
By ultra high pressure treatment, often there is bale broken phenomenon, shows gas superelevation when fill volume accounting small volume
Pressure processing can destroy packaging.
Comparative example 3
The preparation method of this comparative example with embodiment 2, the difference is that only that it is 99% that step (3), which adopts fill volume,.
After filling, not tight without occurring apparent sealing when ultra high pressure treatment, packaging deformation.
Comparative example 4
The preparation method of this comparative example with embodiment 1, the difference is that only, without super-pressure after step (3) fermentation
Processing, rear room temperature storage.
It just produces and 1 month when detects total plate count respectively, mould, saccharomycete, Escherichia coli, pathogenic bacteria just produce
When total plate count reach 108The order of magnitude, remaining is not detected, and apparent corruption occurs in 1 month when, and experiment terminates.
Comparative example 5
The preparation method of this comparative example with embodiment 1, the difference is that only, without super-pressure after step (3) fermentation
Processing, rear low-temp storage.
Comparative example 6
The pressure of ultra-high pressure sterilization is 100Mpa in step (3), other are the same as embodiment 1.
It just produces and examines respectively, total plate count 104The order of magnitude, pathogenic bacteria, mould are not detected, and saccharomycete number is 2/
G, Escherichia coli are 3/100g, and have serious stale flavor when room temperature is stored 1 month, and experiment stops.
Comparative example 7
The pressure of ultra-high pressure sterilization is 800Mpa in step (3), other are the same as embodiment 1.
It just produces and 4 months whens detects total plate count, mould, saccharomycete, Escherichia coli, pathogenic bacteria respectively, be not
Detection.
Effect example 1
Taste and flavor product are carried out to acidified milk made from acidified milk made from the embodiment of the present invention 1~7 and comparative example 5,7
Experiment is commented, matter of uniformly going bail for end of term product.Examination by sensory organs project are as follows: appearance luster, structural state, mouthfeel, flavor, sour-sweet degree,
Nutritive value, sensory evaluation criteria are as shown in table 8.Participating in this experiment number is 100 people, and sensory evaluation scores project is averaged, point
Number is higher, indicates the best features more close to product, and counts tested degree of liking of the personnel to product, the result of sensory evaluation scores
As shown in table 9.
8 sensory evaluation criteria of table
9 results of sensory evaluation of table
The maximum feature of product of the present invention is ultrahigh-pressure sterilization, but from consumer to the angle of mouthfeel and product quality pursuit
On degree, inventor has also done subjective appreciation test.Results of sensory evaluation shows: it is original that acidified milk of the invention maintains acidified milk
Texture characteristic, taste flavor is good, comparative example 5 be normal low temperature solidification type yoghourt, need low-temp storage to store, from embodiment
From the point of view of 1~7 compared with 5 effect data of comparative example, low temperature coagulating type of the consumer to ultrahigh-pressure sterilization preference degree than comparative example 5 is sent out
Ferment is slightly higher, and mainly its is sour-sweet more on the weak side than obvious, although low-temperature yoghurt is in low-temp storage, there are also certain rear acid, can be certain
The sour-sweet ratio of the influence of degree, and acidified milk of the invention can save 3 months, be a with pleasant feeling without obvious layering
And the fermented dairy product of nutrition, and comparative example 6 cannot kill microorganism as can be seen that under lower sterilization conditions, it is raw
The Yoghourt of production is unable to room temperature storage, and comparative example 7 will affect mouthfeel, mainly it can be seen that under higher condition hyperpressure
Granular sensation and powder sense are obviously reinforced.
Comparative example 1~3 primarily directed to the scope of the invention outside packaged form or fill volume carry out elaboration and comparison.
The foregoing is merely illustrative of the preferred embodiments of the present invention, and is not construed as limiting the scope of claims limitation, ability
Other substantially equivalent substitutions that field technique personnel are contemplated that, all fall in the scope of protection of the present invention.
Claims (36)
1. a kind of preparation method of air-setting type Yoghourt, raw material includes raw milk, stabilizer, sweetener and leavening, institute
Preparation method is stated to include the following steps:
(1) by homogeneous, sterilization, the cooling after mixing of raw milk, stabilizer and sweetener, mixed liquor is obtained；
(2) inoculating starter into step (1) resulting mixed liquor, it is filling；
The leavening includes streptococcus thermophilus (Streptococcus thermophilus) and lactobacillus bulgaricus
(Lactobacillus bulgaricus)；
The raw material further includes probiotics, and the probiotics is added together with the leavening；The probiotics is not tally double
Discrimination bacillus (Bifidobacterium bifidum), bifidobacterium longum (Bifidobacterium longum), Luo Yishi cream bar
Bacterium (Lactobacillus reuteri), lactobacillus plantarum (Lactobacillus plantarum), Lactobacillus rhamnosus
One of (Lactobacillus rhamnosus) and Lactococcus lactis (Lactococcus lactis) or a variety of；It is described
Lactobacillus plantarum be lactobacillus plantarum ST-III；
It is described filling to be packaged as dixie cup or Lile packaging；The filling volume is 95% ~ 98%, and percentage is described to account for
The percent by volume of filling packaging total volume；
(3) by the resulting filling mixed liquor of step (2) through everfermentation, cooling, ultra high pressure treatment is described super to get finished product
The pressure of HIGH PRESSURE TREATMENT is 300 ~ 600MPa.
2. preparation method as described in claim 1, which is characterized in that the raw milk is new fresh milk and/or processing cream；Institute
The new fresh milk stated is rich milk, and the processing cream is skimmed milk and/or reconstituted milk, and the reconstituted milk is mixed by milk powder and water
Conjunction is formulated；The content of the raw milk is 80% or more, and the percentage is the quality hundred for accounting for the mixed liquor gross mass
Divide ratio.
3. preparation method as claimed in claim 2, which is characterized in that the reconstituted milk presses matter by the milk powder and the water
Amount is obtained than 123:879 mixed preparing.
4. preparation method as claimed in claim 2, which is characterized in that the content of the raw milk is 83 ~ 98%, the percentage
Than the mass percent to account for the mixed liquor gross mass.
5. preparation method as claimed in claim 4, which is characterized in that the content of the raw milk is 85 ~ 92%, the percentage
Than the mass percent to account for the mixed liquor gross mass.
6. preparation method as claimed in claim 5, which is characterized in that the content of the raw milk is 90%, and the percentage is
Account for the mass percent of the mixed liquor gross mass.
7. preparation method as described in claim 1, which is characterized in that further include PURE WHEY, ox in the raw milk
Milk proem powder, casein；The PURE WHEY, milk protein powder, casein content be 0.1 ~ 1%, the percentage be account for
The mass percent of the mixed liquor gross mass.
8. preparation method as claimed in claim 7, which is characterized in that the PURE WHEY, milk protein powder, casein
Content is 0.3 ~ 0.8%, and the percentage is the mass percent for accounting for the mixed liquor gross mass.
9. preparation method as claimed in claim 8, which is characterized in that the PURE WHEY, milk protein powder, casein
Content is 0.6%, and the percentage is the mass percent for accounting for the mixed liquor gross mass.
10. preparation method as described in claim 1, which is characterized in that the additive amount of the probiotics is 1 × 106 ~2.4
×108Cfu/mL, the additive amount is in terms of the viable count in mixed liquor described in every milliliter；
And/or the raw material further includes one or both of prebiotics and fruit juice；The prebiotics and/or fruit juice are in step
(1) it is added when being mixed described in；
And/or the raw material further includes flavor additives useful, the flavor additives useful is added when filling described in step (2).
11. preparation method as claimed in claim 10, which is characterized in that the prebiotics are galactooligosaccharide and/or low
Fructooligosaccharides.
12. preparation method as claimed in claim 10, which is characterized in that the fruit juice is cider.
13. preparation method as claimed in claim 10, which is characterized in that the additive amount of the prebiotics and/or fruit juice is 1
~ 2%, the percentage is the percentage for accounting for the quality of the mixed liquor.
14. preparation method as claimed in claim 10, which is characterized in that the flavor additives useful is essence, mouthfeel modifying agent
One of or it is a variety of.
15. preparation method as claimed in claim 14, which is characterized in that the essence is flavoring apple essence.
16. preparation method as claimed in claim 10, which is characterized in that the additive amount of the flavor additives useful be 0.01 ~
0.1%, the percentage is the percentage for accounting for the quality of the mixed liquor.
17. preparation method as described in claim 1, which is characterized in that the additive amount of the leavening is 2 × 106~2.4×
108Additive amount described in cfu/mL is in terms of the viable count in mixed liquor described in every milliliter.
18. preparation method as claimed in claim 17, which is characterized in that the additive amount of the leavening is 1.2 × 107~
1.2×108cfu/mL；The additive amount is in terms of the viable count in mixed liquor described in every milliliter.
19. preparation method as described in claim 1, which is characterized in that the stabilizer is pectin, gelatin, agar, seaweed
One or more of acid propylene glycol ester, gellan gum, native starch and converted starch.
20. preparation method as claimed in claim 19, which is characterized in that the stabilizer is pectin, native starch and change
One of property starch is a variety of.
21. the preparation method as described in claim 19 or 20, which is characterized in that the converted starch is esterification starch.
22. preparation method as claimed in claim 21, which is characterized in that the converted starch is two starch phosphate of acetylation
Ester and/or hydroxypropyl PASELLI EASYGEL.
23. preparation method as described in claim 1, which is characterized in that the sweetener is white granulated sugar, xylitol, A Si
One of Ba Tian, acesulfame potassium, Sucralose, fructose, fructose syrup and steviol glycoside are a variety of.
24. preparation method as claimed in claim 23, which is characterized in that the sweetener is in white granulated sugar and fructose syrup
It is one or more.
25. preparation method as claimed in claim 23, which is characterized in that when the sweetener is white granulated sugar, xylitol, fructose
With one of fructose syrup or it is a variety of when, the additive amount of the sweetener is 1 ~ 8%, and the percentage is to account for the mixing
The percentage of the gross mass of feed liquid.
26. preparation method as claimed in claim 25, which is characterized in that when the sweetener is white granulated sugar, xylitol, fructose
With one of fructose syrup or it is a variety of when, the additive amount of the sweetener is 2 ~ 7%, and the percentage is to account for the mixing
The percentage of the gross mass of feed liquid.
27. preparation method as claimed in claim 23, which is characterized in that when the sweetener is acesulfame potassium, Aspartame, three
One of chlorine sucrose and steviol glycoside or it is a variety of when, the additive amount of the sweetener is 0.005 ~ 0.03%, the percentage
For account for the mixed liquor gross mass percentage.
28. preparation method as described in claim 1, which is characterized in that the temperature of mixing described in step (1) is 40 ~ 55 DEG C；
The mixed time is 15 ~ 30min；The temperature of the homogeneous is 54 ~ 66 DEG C；The homogeneous includes level-one homogeneous, described
Level-one homogeneous pressure be 15 ~ 19MPa；The sterilization is pasteurize or ultra high temperature short time sterilization；The Pasteur kills
The temperature of bacterium is 90 ~ 95 DEG C；The time of the pasteurize is 5 ~ 10min；The temperature of the cooling is 4 ~ 43 DEG C；
And/or in step (2), the Lile packaging is Tetrapack masonry packet or Tetrapack TT tank packet；
And/or in step (3), the temperature of the fermentation is that the temperature of this field routine is 37 ~ 43 DEG C；The fermentation
Terminal is to 70 ~ 80 ° of T of acidity；Described is cooled to be quickly cooled down tunnel, and the temperature of the cooling is 15 ~ 30 DEG C；Described
The pressure of ultra high pressure treatment is 400 ~ 500MPa；Handling the time is 3 ~ 6 minutes, and treatment temperature is 15 ~ 30 DEG C.
29. preparation method as claimed in claim 28, which is characterized in that in step (1), the mixed temperature is 43 ~ 48
℃。
30. preparation method as claimed in claim 28, which is characterized in that in step (1), the temperature of the homogeneous is 58 ~
62℃。
31. preparation method as claimed in claim 28, which is characterized in that in step (1), the temperature of the cooling is 37 ~ 42
℃。
32. preparation method as claimed in claim 28, which is characterized in that in step (3), the temperature of the fermentation is 39 ~
41℃。
33. preparation method as claimed in claim 28, which is characterized in that in step (3), the terminal of the fermentation is to acid
Spend 73 ~ 78 ° of T.
34. preparation method as claimed in claim 28, which is characterized in that step further includes double-stage homogenization in (1), and the second level is equal
Matter carries out after the level-one homogeneous.
35. preparation method as claimed in claim 34, which is characterized in that the pressure of the double-stage homogenization is 2 ~ 5 MPa.
36. a kind of air-setting type Yoghourt, which is characterized in that it is by the preparation side as described in any one of claim 1 ~ 35
Made from method.
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