CN105410177A - Food-additive-free and sugar-free fermented milk and preparing method thereof - Google Patents
Food-additive-free and sugar-free fermented milk and preparing method thereof Download PDFInfo
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- CN105410177A CN105410177A CN201510916911.3A CN201510916911A CN105410177A CN 105410177 A CN105410177 A CN 105410177A CN 201510916911 A CN201510916911 A CN 201510916911A CN 105410177 A CN105410177 A CN 105410177A
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- 238000000034 method Methods 0.000 title abstract description 5
- 235000015140 cultured milk Nutrition 0.000 title abstract 4
- 238000000855 fermentation Methods 0.000 claims abstract description 94
- 230000004151 fermentation Effects 0.000 claims abstract description 94
- 239000007788 liquid Substances 0.000 claims abstract description 48
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Chemical compound OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims abstract description 34
- 239000000843 powder Substances 0.000 claims abstract description 32
- 102000014171 Milk Proteins Human genes 0.000 claims abstract description 31
- 108010011756 Milk Proteins Proteins 0.000 claims abstract description 31
- 239000002994 raw material Substances 0.000 claims abstract description 31
- 235000021239 milk protein Nutrition 0.000 claims abstract description 28
- 235000018102 proteins Nutrition 0.000 claims abstract description 21
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 21
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 20
- 238000001816 cooling Methods 0.000 claims abstract description 18
- 239000006071 cream Substances 0.000 claims abstract description 18
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims abstract description 16
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims abstract description 16
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 16
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims abstract description 16
- 241000194035 Lactococcus lactis Species 0.000 claims abstract description 15
- 235000014897 Streptococcus lactis Nutrition 0.000 claims abstract description 15
- 238000005057 refrigeration Methods 0.000 claims abstract description 13
- 235000013373 food additive Nutrition 0.000 claims description 54
- 239000002778 food additive Substances 0.000 claims description 54
- 235000020167 acidified milk Nutrition 0.000 claims description 51
- 230000001954 sterilising effect Effects 0.000 claims description 42
- 238000004659 sterilization and disinfection Methods 0.000 claims description 42
- 239000008101 lactose Substances 0.000 claims description 32
- 238000002360 preparation method Methods 0.000 claims description 21
- 241000894006 Bacteria Species 0.000 claims description 14
- 235000013336 milk Nutrition 0.000 claims description 13
- 239000008267 milk Substances 0.000 claims description 13
- 210000004080 milk Anatomy 0.000 claims description 13
- 238000002156 mixing Methods 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 13
- 239000002054 inoculum Substances 0.000 claims description 9
- 235000020247 cow milk Nutrition 0.000 claims description 8
- 241001494479 Pecora Species 0.000 claims description 4
- 235000020122 reconstituted milk Nutrition 0.000 claims description 4
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- 235000013305 food Nutrition 0.000 abstract description 15
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- 235000014633 carbohydrates Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 235000021001 fermented dairy product Nutrition 0.000 description 4
- 229930006000 Sucrose Natural products 0.000 description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
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- 229960003438 aspartame Drugs 0.000 description 2
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- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 2
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- ANOBYBYXJXCGBS-UHFFFAOYSA-L stannous fluoride Chemical compound F[Sn]F ANOBYBYXJXCGBS-UHFFFAOYSA-L 0.000 description 2
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- 235000010447 xylitol Nutrition 0.000 description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 2
- 229960002675 xylitol Drugs 0.000 description 2
- 102100026189 Beta-galactosidase Human genes 0.000 description 1
- 102000004407 Lactalbumin Human genes 0.000 description 1
- 108090000942 Lactalbumin Proteins 0.000 description 1
- 108010059881 Lactase Proteins 0.000 description 1
- 201000010538 Lactose Intolerance Diseases 0.000 description 1
- 241000276489 Merlangius merlangus Species 0.000 description 1
- 239000006057 Non-nutritive feed additive Substances 0.000 description 1
- 108010005774 beta-Galactosidase Proteins 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 230000002414 glycolytic effect Effects 0.000 description 1
- 235000020251 goat milk Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 229940116108 lactase Drugs 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
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- 235000021262 sour milk Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/231—Lactis
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a preparing method of food-additive-free and sugar-free fermented milk. The food-additive-free and sugar-free fermented milk comprises raw milk, milk protein powder with the protein content of 60%-80%, single cream and water. The content of milk sugar in the raw materials is 0.9%-1.6%, and the content of protein in the raw materials is 2.4%-3.5%. Fermentative strains include streptococcus thermophilus, lactobacillus bulgaricus and lactococcus lactis. The preparing method includes the specific steps that 1, the raw materials are mixed, homogenized, sterilized and cooled, and sterilized material liquid is obtained; 2, a fermentation agent is added into the sterilized material liquid, fermentation is carried out for 4-5 h at the temperature of 25-35 DEG C, and primary fermentation material liquid is obtained; 3, the primary fermentation material liquid is fermented at the temperature of 37-43 DEG C till the acidity is 70-80 oT, and secondary fermentation material liquid is obtained; 4, cooling, refrigeration and post-maturation are carried out, and the food-additive-free and sugar-free fermented milk is obtained. The product obtained with the preparing method meets the sugar-free and food-additive-free requirements in the national food safety standard, the mouthfeel and the flavor are both good, and the good texture is kept in the shelf life.
Description
Technical field
The present invention relates to a kind of without food additives sugar-free acidified milk and preparation method thereof.
Background technology
Regulation in national food safety standard " GB28050-2011 prepackaged food nutritional labeling general rule ", in food, the limit value of sugar-free (namely can be designated zero) is that the content of carbohydrate in every 100g food (sugar, lactose) is less than or equal to 0.5g.The standard of low sugar is that the content of carbohydrate in every 100g (sugar, lactose) is less than or equal to 5g.100g refers to solid food, if liquid type food, is then 100mL.
Regulation in national food safety standard " GB2760-2014 food additives use standard ", food additives refer to as improving food quality and color, and for the needs of anticorrosion, fresh-keeping and processing technology and the Prof. Du Yucang added in food or natural materials.In in food spices, gel-based candy, bodying agent material, food industry processing aid are also included within.Particularly, in fermented dairy product, represent in its raw material the above-mentioned substance not comprising regulation in any national food safety standard " GB2760-2014 food additives use standard " without food additives.
At present, for diabetic population and lactose intolerance crowd on market, the sugar-free provided or low sugar yoghurt mainly contain sugar-free yogurt or low-loctose yogurt.
Sugar-free yogurt reduces total sugar content in Yoghourt by additionally not adding sucrose, but the not digested lactose that Ruzhong is had by oneself is still present in Yoghourt, in sweat, the lactose in Ruzhong about 30% is utilized by lactic acid bacteria, about 3.0 ~ 3.3% lactose be not converted are stayed in Yoghourt, greatly differ from each other with the yoghurt without sugar carbohydrate <0.5% defined in standard GB/T 28050.
Low-loctose yogurt is, by adding lactase, the lactose in Ruzhong is decomposed into glucose and galactolipin, although lactose content is very low in this type of product Yoghourt, but newborn glycolytic glucose and galactolipin still retain in the product, and often in order to improve the taste of product in this series products, the white granulated sugar of about 7% can be added, yet there are no on the market at present and really meet the sour milk products of country without Standard for Sugars.
Chinese patent " a kind of yoghurt without sugar " (ZL201110005560.2), Chinese patent application " utilizing the method for concentrated breast whiting production low sugar or low sugar yoghurt " (CN201210558801.0), Chinese patent application " a kind of preparation method of yoghurt without sugar " (CN201310650926.0), what Chinese patent application " a kind of yoghurt without sugar and preparation method thereof " (CN20150093980.9) all related to is a kind of sugar-free yogurt, wherein lactose content is higher, widely different with the standard carbohydrate <0.5% of yoghurt without sugar.
Chinese patent " a kind of without food additives acidified milk and preparation method thereof " (ZL201310720148.8), the fermented dairy product that what Chinese patent " a kind of without add acidified milk and preparation method thereof " (ZL201210131059.5) and Chinese patent " a kind of without adding yogurt and preparation method thereof " (ZL201210182764.8) all related to is without food additives, the sugared content of product is far above national standard.
For meeting the market demand become more diversified, without food additives sugar-free acidified milk, there is very important Research Significance and Development volue.
Summary of the invention
Technical problem to be solved by this invention be not meet completely in prior art national standard containing food additives or not containing the sugar-free fermented dairy product of food additives, thus a kind of sugar-free acidified milk not adding any food additives is provided, product of the present invention meets in national food safety standard sugarless products and the requirement without food additives product, taste flavor is all good, and when not containing food additives, can keep good viscosity and abundant mouthfeel, product can also keep good matter structure in shelf life.
The present invention solves above-mentioned technical problem by following technical proposals.
The invention provides a kind of preparation method without food additives sugar-free acidified milk, the described raw material without food additives sugar-free acidified milk comprises raw milk, protein content is the milk protein powder of 60 ~ 80%, rare cream and water; Described percentage is the mass percent that described protein quality accounts for described milk protein powder gross mass; In raw material, the content of lactose is 0.9 ~ 1.6%; In raw material, the content of protein is 2.4 ~ 3.5%; Described percentage is the mass percent accounting for described raw material gross mass; Fermented bacterium comprises streptococcus thermophilus (Streptococcusthermophilus), lactobacillus bulgaricus (Lactobacillusbulgaricus) and Lactococcus lactis (Lactococcuslactis); Its concrete steps comprise: (1) by raw material mixing, homogeneous, sterilization, cool, sterilization feed liquid; (2) in step (1) gained sterilization feed liquid, add leavening, in 25 ~ 35 DEG C of fermentation 4 ~ 5h, obtain one time fermentation feed liquid; (3) step (2) gained one time fermentation feed liquid is reached 70 ~ 80 ° of T in 37 ~ 43 DEG C of fermentations to acidity, obtain secondary fermentation feed liquid; (4) step (3) gained secondary fermentation feed liquid is cooled, refrigeration, after-ripening, obtain described without food additives sugar-free acidified milk.
In the present invention, " without food additives " in said " without food additives sugar-free acidified milk " refer in products material the material not comprising regulation in any national food safety standard " GB2760-2014 food additives use standard "; " sugar-free " refers to that the content of carbohydrate in every 100g fermented dairy product (sugar, lactose) is less than or equal to 0.5g.
In the present invention, in the described raw material without food additives sugar-free acidified milk, the content of described lactose is preferably 1.0 ~ 1.5%; The content of described protein is preferably 2.4 ~ 2.8%; Described percentage is the mass percent accounting for described raw material gross mass.
In the present invention, in the described composition of raw materials without food additives sugar-free acidified milk, preferably, the content of raw milk is 5 ~ 20%; The content of milk protein powder is 2.7 ~ 3.7%; Described percentage is the mass percent accounting for described raw material gross mass.
In the present invention, described raw milk is the raw milk of the conventional indication in this area, and being preferably fresh milk and/or reconstituted milk, is more preferably fresh milk; Described reconstituted milk is the reconstituted milk of this area routine, prepares by being reconstituted by milk powder water; Described raw milk, preferably for being selected from cow's milk, sheep breast or one or more of horse Ruzhong, more preferably for being selected from one or both of cow's milk and sheep Ruzhong, is cow's milk best; Described raw milk is preferably rich milk and/or skimmed milk, is more preferably rich milk.The addition of described raw milk is preferably 15 ~ 20%.
In the present invention, described milk protein powder preferably for from milk separation and Extraction out contain lactalbumin and caseic albumen powder.In described milk protein powder, the content of protein is preferably 70 ~ 80%, is more preferably 70%, and described percentage is the mass percent that described protein quality accounts for described milk protein powder gross mass; In described milk protein powder, the content of lactose is preferably 8% ~ 18%, is more preferably 8% ~ 12%, is 8% best, and described percentage is the mass percent that described lactose quality accounts for described milk protein powder gross mass.
Described rare cream is the rare cream described in the routine of this area.The addition of described rare cream is the conventional addition in this area, and being preferably 0.1% ~ 10%, is more preferably 5% ~ 10%; Described percentage is the mass percent accounting for described raw material gross mass.
Fermented bacterium in described leavening is the mixed bacteria comprising Lactococcus lactis, lactobacillus bulgaricus and streptococcus thermophilus.The inoculum concentration of described fermented bacterium is the inoculum concentration that this area routine uses, and is preferably 4 × 10
6~ 1.5 × 10
8cfu/g; Wherein, the inoculum concentration of described streptococcus thermophilus is 1 × 10
5cfu/g ~ 1 × 10
8cfu/g is preferably 5 × 10
5cfu/g ~ 5 × 10
7cfu/g; The inoculum concentration of described lactobacillus bulgaricus is 1 × 10
5cfu/g ~ 1 × 10
8cfu/g is preferably 5 × 10
5cfu/g ~ 5 × 10
7cfu/g; The inoculum concentration of described Lactococcus lactis is 1 × 10
5cfu/g ~ 1 × 10
8cfu/g is preferably 1 × 10
6cfu/g ~ 5 × 10
7cfu/g.
Described water is the conventional water used in this area, and the present invention uses demineralized water; The consumption of described water, meet raw material gross mass supplied be 100% requirement.
In step (1), described mixing, homogeneous, sterilization or cooling are mixing described in the routine of this area, homogeneous or sterilization operation;
Wherein, the temperature of described homogeneous is the conventional homogenizing temperature of this area, is preferably 60 ~ 70 DEG C, is more preferably 65 ~ 70 DEG C, is 65 DEG C best; The pressure of described homogeneous is the homogenization pressure of this area routine, is preferably 18 ~ 22MPa, is more preferably 18 ~ 20MPa, is 20Mpa best;
Wherein, the temperature of described sterilization is the conventional sterilization temperature of this area, is preferably 90 ~ 95 DEG C, is more preferably 95 DEG C; The duration of described sterilization is the sterilization duration of this area routine, is preferably 5 ~ 10min, is more preferably 5min;
Wherein, the temperature of described cooling is the conventional chilling temperature of this area, preferably for being cooled to 25 ~ 35 DEG C, more preferably for being cooled to 30 ~ 35 DEG C.
In step (1), preferably, first milk protein powder is mixed with water, fully dissolve after feed liquid; Again raw material milk, rare cream are mixed with gained feed liquid, homogeneous, sterilization, cool, sterilization feed liquid;
Described mixes milk protein powder with water, the wherein said married operation be mixed into described in the routine of this area, is specially milk protein powder to join in the water of preheating to stir, after fully dissolving feed liquid; The temperature of described preheating is preferably 40 ~ 45 DEG C, is more preferably 45 DEG C.
Described again raw material milk, rare cream to be mixed with gained feed liquid, homogeneous, sterilization, cooling, mixing wherein, homogeneous, sterilization, cooling are all as previously mentioned.
In step (2), the temperature of described fermentation is 25 ~ 35 DEG C, is preferably 25 ~ 30 DEG C, is more preferably 30 DEG C; The time of described fermentation is 4 ~ 5h, is more preferably 4h.
In step (3), the temperature of described fermentation is 37 ~ 43 DEG C, is preferably 38 ~ 40 DEG C, is more preferably 40 DEG C; The terminal acidity of described fermentation is 70 ~ 80 ° of T, is preferably 70 ~ 75 ° of T, is more preferably 75 ° of T.
In step (4), the described conventional chilling operation being cooled to this area, preferably for turning over cylinder cooling.The temperature of described cooling is the temperature of this area routine, preferably for being cooled to 20 ~ 30 DEG C, more preferably for being cooled to 20 ~ 27 DEG C; The temperature of described refrigeration is the common refrigeration temperatures of this area, is preferably 2 ~ 10 DEG C, is more preferably 4 ~ 6 DEG C, is 4 DEG C best; The time of described after-ripening is 12 ~ 24h, is preferably 12 ~ 18h.
Present invention also offers a kind of by the described preparation method without food additives sugar-free acidified milk obtain without food additives sugar-free acidified milk.
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: product of the present invention meets the requirement to sugarless products in national food safety standard, taste flavor is all good, and when not containing food additives, can keep good viscosity and abundant mouthfeel, product can also keep good matter structure in shelf life.
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.
The raw milk protein content used in the present invention is >=2.9%, lactose content >=4.6%; Fat content >=35% of rare cream; Described percentage is respectively the mass percent accounting for described raw milk or rare butter quality.
Embodiment 1
1) prepare burden: by 27g milk protein powder (protein: 80%, lactose: 8%) add and be preheated in the 772g water of 45 DEG C, stir, add 200g milk, the abundant mixing and stirring of the rare cream of 1g, obtain feed liquid; In batching, lactose content is 1.1%, and protein content is 2.74%.
2) homogeneous sterilization: feed liquid is warming up to 65 DEG C, 18MPa homogeneous, at 90 DEG C of insulation sterilization 10min, is cooled to 25 DEG C, must cools sterilization feed liquid;
3) one time fermentation: aseptically, inoculation streptococcus thermophilus 1 × 10
5cfu/g, lactobacillus bulgaricus 1 × 10
8cfu/g and Lactococcus lactis 1 × 10
6cfu/g ferments as fermented bacterium, at 25 DEG C of bottom fermentation 5h, obtains one time fermentation product;
4) secondary fermentation: one time fermentation product is warming up to 37 DEG C and continues fermentation, reaches 70 ° of T, obtain secondary fermentation product to fermentation termination acidity;
5) cooling, after-ripening: secondary fermentation product turns over cylinder and is cooled to 20 DEG C, and sterile filling proceeds to Cool Room 4 DEG C rapidly, refrigeration, after-ripening 24 hours, obtained without food additives acidified milk.
Gained is without content <0.5% sugared in food additives sugar-free acidified milk, and products'texture excellent flavor in 30 days shelf lifes, no whey is separated out.
Embodiment 2
1) prepare burden: by 37g milk protein powder (protein: 70%, lactose: 18%) add and be preheated in the 888g water of 45 DEG C, stir, add 50g goat milk, the abundant mixing and stirring of the rare cream of 25g, obtain feed liquid; In batching, lactose content is 0.9%, and protein content is 2.7%.
2) homogeneous sterilization: feed liquid is warming up to 70 DEG C, 20MPa homogeneous, at 95 DEG C of insulation sterilization 5min, is cooled to 35 DEG C, must cools sterilization feed liquid;
3) one time fermentation: aseptically, inoculation streptococcus thermophilus 1 × 10
8cfu/g, lactobacillus bulgaricus 1 × 10
5cfu/g and Lactococcus lactis 5 × 10
7cfu/g ferments as fermented bacterium, at 35 DEG C of bottom fermentation 4h, obtains one time fermentation product;
4) secondary fermentation: one time fermentation product is warming up to 43 DEG C and continues fermentation, reaches 80 ° of T, obtain secondary fermentation product to fermentation termination acidity;
5) cooling, after-ripening: secondary fermentation product turns over cylinder and is cooled to 27 DEG C, sterile filling, proceeds to rapidly 10 DEG C of freezers, refrigeration, after-ripening 18 hours, obtained without food additives acidified milk.
Gained is without content <0.5% sugared in food additives sugar-free acidified milk, and products'texture excellent flavor in 30 days shelf lifes, no whey is separated out.
Embodiment 3
1) prepare burden: by 30g milk protein powder (protein: 75%, lactose: 12%) add and be preheated in the 770g water of 40 DEG C, enter 150g mare's milk, the abundant mixing and stirring of the rare cream of 50g, obtain feed liquid; In batching, lactose content is 1%, and protein is 2.7%.
2) homogeneous sterilization: feed liquid is warming up to 60 DEG C, 22MPa homogeneous, at 95 DEG C of insulation sterilization 5min, is cooled to 30 DEG C, must cools sterilization feed liquid;
3) one time fermentation: aseptically, inoculation streptococcus thermophilus 1 × 10
6cfu/g, lactobacillus bulgaricus 5 × 10
5cfu/g and Lactococcus lactis 1 × 10
8cfu/g ferments as fermented bacterium, at 30 DEG C of bottom fermentation 4h, obtains one time fermentation product;
4) secondary fermentation: one time fermentation product is warming up to 40 DEG C and continues fermentation, reaches 75 ° of T, obtain secondary fermentation product to fermentation termination acidity;
5) cooling, after-ripening: secondary fermentation product turns over cylinder and is cooled to 33 DEG C, sterile filling, proceeds to rapidly 10 DEG C of freezers, refrigeration, after-ripening 12 hours, obtained without food additives sugar-free acidified milk.
Gained is without content <0.5% sugared in food additives sugar-free acidified milk, and products'texture excellent flavor in 30 days shelf lifes, no whey is separated out.
Embodiment 4
1) prepare burden: by 30g milk protein powder (protein: 60%, lactose: 18%) add and be preheated in the 670g water of 40 DEG C, by 100g skimmed milk and 100g raw milk, the abundant mixing and stirring of the rare cream of 100g, obtains feed liquid; In batching, lactose content is 1.5%, and protein is 2.4%.
2) homogeneous sterilization: feed liquid is warming up to 70 DEG C, 18MPa homogeneous, at 95 DEG C of insulation sterilization 5min, is cooled to 33 DEG C, must cools sterilization feed liquid;
3) one time fermentation: aseptically, inoculation streptococcus thermophilus 5 × 10
5cfu/g, lactobacillus bulgaricus 5 × 10
7cfu/g and Lactococcus lactis 5 × 10
7cfu/g ferments as fermented bacterium, at 30 DEG C of bottom fermentation 4h, obtains one time fermentation product;
4) secondary fermentation: one time fermentation product is warming up to 40 DEG C and continues fermentation, reaches 75 ° of T, obtain secondary fermentation product to fermentation termination acidity;
5) cooling, after-ripening: secondary fermentation product turns over cylinder and is cooled to 30 DEG C, sterile filling, proceeds to rapidly 2 DEG C of freezers, refrigeration, after-ripening 12 hours, obtained without food additives acidified milk.
Gained is without content <0.5% sugared in food additives sugar-free acidified milk, and products'texture excellent flavor in 30 days shelf lifes, no whey is separated out.
Embodiment 5
1) prepare burden: by 30g milk protein powder, (100g is restored cow's milk and 100g raw milk and the abundant mixing and stirring of the rare cream of 10g, obtains feed liquid by protein: 75%, lactose: 18%) add and be preheated in the 760g water of 40 DEG C; In batching, lactose content is 1.5%, and protein is 2.8%.
2) homogeneous sterilization: feed liquid is warming up to 70 DEG C, 18MPa homogeneous, at 95 DEG C of insulation sterilization 5min, is cooled to 33 DEG C, must cools sterilization feed liquid;
3) one time fermentation: aseptically, inoculation streptococcus thermophilus 1 × 10
5cfu/g, lactobacillus bulgaricus 1 × 10
5cfu/g and Lactococcus lactis 5 × 10
7cfu/g ferments as fermented bacterium, at 30 DEG C of bottom fermentation 4h, obtains one time fermentation product;
4) secondary fermentation: one time fermentation product is warming up to 38 DEG C and continues fermentation, reaches 75 ° of T, obtain secondary fermentation product to fermentation termination acidity;
5) cooling, after-ripening: secondary fermentation product turns over cylinder and is cooled to 25 DEG C, sterile filling, proceeds to rapidly 6 DEG C of freezers, refrigeration, after-ripening 12 hours, obtained without food additives acidified milk.
Gained is without content <0.5% sugared in food additives sugar-free acidified milk, and products'texture excellent flavor in 30 days shelf lifes, no whey is separated out.
Embodiment 6
1) prepare burden: by 37g milk protein powder (protein: 70%, lactose: 18%) add and be preheated in the 738g water of 45 DEG C, stir, add 200g cow's milk, the abundant mixing and stirring of the rare cream of 25g, obtain feed liquid; In batching, lactose content is 1.6%, and protein content is 3.1%.
2) homogeneous sterilization: feed liquid is warming up to 70 DEG C, 20MPa homogeneous, at 95 DEG C of insulation sterilization 5min, is cooled to 35 DEG C, must cools sterilization feed liquid;
3) one time fermentation: aseptically, inoculation streptococcus thermophilus 1 × 10
8cfu/g, lactobacillus bulgaricus 1 × 10
5cfu/g and Lactococcus lactis 5 × 10
7cfu/g ferments as fermented bacterium, at 35 DEG C of bottom fermentation 4h, obtains one time fermentation product;
4) secondary fermentation: one time fermentation product is warming up to 43 DEG C and continues fermentation, reaches 80 ° of T, obtain secondary fermentation product to fermentation termination acidity;
5) cooling, after-ripening: secondary fermentation product turns over cylinder and is cooled to 27 DEG C, sterile filling, proceeds to rapidly 10 DEG C of freezers, refrigeration, after-ripening 18 hours, obtained without food additives acidified milk.
Gained is without content <0.5% sugared in food additives sugar-free acidified milk, and products'texture excellent flavor in 30 days shelf lifes, no whey is separated out.
Embodiment 7
1) prepare burden: by 37g milk protein powder (protein: 80%, lactose: 8%) add and be preheated in the 738g water of 45 DEG C, stir, add 200g cow's milk, the abundant mixing and stirring of the rare cream of 25g, obtain feed liquid; In batching, lactose content is 1.2%, and protein content is 3.5%.
2) homogeneous sterilization: feed liquid is warming up to 70 DEG C, 20MPa homogeneous, at 95 DEG C of insulation sterilization 5min, is cooled to 35 DEG C, must cools sterilization feed liquid;
3) one time fermentation: aseptically, inoculation streptococcus thermophilus 1 × 10
8cfu/g, lactobacillus bulgaricus 1 × 10
5cfu/g and Lactococcus lactis 5 × 10
7cfu/g ferments as fermented bacterium, at 35 DEG C of bottom fermentation 4h, obtains one time fermentation product;
4) secondary fermentation: one time fermentation product is warming up to 43 DEG C and continues fermentation, reaches 80 ° of T, obtain secondary fermentation product to fermentation termination acidity;
5) cooling, after-ripening: secondary fermentation product turns over cylinder and is cooled to 27 DEG C, sterile filling, proceeds to rapidly 10 DEG C of freezers, refrigeration, after-ripening 18 hours, obtained without food additives acidified milk.
Gained is without content <0.5% sugared in food additives sugar-free acidified milk, and products'texture excellent flavor in 30 days shelf lifes, no whey is separated out.
Effect example 1
(without sucrose acidified milk, its composition of raw materials comprises the light of existing market: raw milk, PURE WHEY, xylitol, Ultra Tex 2, hydroxypropyl PASELLI EASYGEL, pectin, agar, Aspartame (containing phenylalanine), flavoring essence for additive-free sugar-free acidified milk embodiment 1 prepared and comparative example 1.), in contrast, carry out the comparison test of taste, quality aspect, subjective appreciation is completed by 20 valuation officers, and score height person is then effective, the results are shown in Table 1:
Table 1 Contrast on effect evaluation form
Additive-free sugar-free acidified milk embodiment 1 prepared, (without sucrose acidified milk, its composition of raw materials comprises the light of existing market comparative example 1: raw milk, PURE WHEY, xylitol, Ultra Tex 2, hydroxypropyl PASELLI EASYGEL, pectin, agar, Aspartame (containing phenylalanine), flavoring essence.) acidified milk carry out whey separate out detect comparison test, the results are shown in Table 2:
Table 2 whey is separated out and is detected contrast evaluation form
As can be seen from Table 2, the acidified milk using preparation method of the present invention to prepare has good stability in shelf life, compares, do not have obvious inferior position with the low-loctose yogurt of the common interpolation stabilizing agent of comparative example 1, but batching sum obviously reduces.
Comparative example 2: use the PURE WHEY of equal in quality specification to substitute milk protein powder, the other the same as in Example 3.
Comparative example 3: fermentation strain only adds lactobacillus bulgaricus and streptococcus thermophilus, all the other conditions are with embodiment 1.
Comparative example 4: the basis of embodiment 2 only has one-step fermentation i.e. single temperature fermentation, the other the same as in Example 2.
Comparative example 5: adopt two temperature fermentation, the temperature 10 DEG C of first time fermentation, fermentation time 5h, the other the same as in Example 2.
Effect example 2
Product in the acidified milk prepared in embodiment and comparative example is carried out the comparison test of taste, quality aspect, subjective appreciation is completed by 20 valuation officers, and front four indices score height person is then effective, the results are shown in Table 3:
Table 3 Contrast on effect evaluation form
As can be seen from Table 3, the acidified milk using preparation method of the present invention to prepare all obviously is better than each product in comparative example in product color, quality, viscosity and local flavor etc., and overall assessment is also obviously higher.
Claims (10)
1. without a preparation method for food additives sugar-free acidified milk, it is characterized in that, the described raw material without food additives sugar-free acidified milk comprises raw milk, protein content is the milk protein powder of 60 ~ 80%, rare cream and water; Described percentage is the mass percent that described protein quality accounts for described milk protein powder gross mass; In raw material, the content of lactose is 0.9 ~ 1.6%; In raw material, the content of protein is 2.4 ~ 3.5%; Described percentage is the mass percent accounting for described raw material gross mass; Fermented bacterium comprises streptococcus thermophilus (Streptococcusthermophilus), lactobacillus bulgaricus (Lactobacillusbulgaricus) and Lactococcus lactis (Lactococcuslactis); Its step comprises: (1) by raw material mixing, homogeneous, sterilization, cool, sterilization feed liquid; (2) in step (1) gained sterilization feed liquid, add leavening, in 25 ~ 35 DEG C of fermentation 4 ~ 5h, obtain one time fermentation feed liquid; (3) step (2) gained one time fermentation feed liquid is reached 70 ~ 80 ° of T in 37 ~ 43 DEG C of fermentations to acidity, obtain secondary fermentation feed liquid; (4) step (3) gained secondary fermentation feed liquid is cooled, refrigeration, after-ripening, obtain described without food additives sugar-free acidified milk.
2., as claimed in claim 1 without the preparation method of food additives sugar-free acidified milk, it is characterized in that, described is 1.0 ~ 1.5% without the content of lactose in the raw material of food additives sugar-free acidified milk; Described percentage is the mass percent accounting for described raw material gross mass;
And/or described is 2.4 ~ 2.8% without the content of protein in the raw material of food additives sugar-free acidified milk; Described percentage is the mass percent accounting for described raw material gross mass.
3., as claimed in claim 1 without the preparation method of food additives sugar-free acidified milk, it is characterized in that, the content of raw milk is 5 ~ 20%; The content of milk protein powder is 2.7 ~ 3.7%; Described percentage is the mass percent accounting for described raw material gross mass.
4., as claimed in claim 1 without the preparation method of food additives sugar-free acidified milk, it is characterized in that, described raw milk is fresh milk and/or reconstituted milk;
And/or described raw milk is selected from cow's milk, sheep breast or one or more of horse Ruzhong, preferably for being selected from one or both of cow's milk and sheep Ruzhong;
And/or described raw milk is rich milk and/or skimmed milk;
And/or the addition of described raw milk is 15 ~ 20%.
5. as claimed in claim 1 without the preparation method of food additives sugar-free acidified milk, it is characterized in that, in described milk protein powder, the content of protein is 70 ~ 80%, be preferably 70%, described percentage is the mass percent that described protein quality accounts for described milk protein powder gross mass;
And/or the content of lactose is 8% ~ 18% in described milk protein powder, be preferably 8% ~ 12%, better is 8%, and described percentage is the mass percent that described lactose quality accounts for described milk protein powder gross mass;
And/or the addition of described rare cream is 0.1 ~ 10%, is preferably 5% ~ 10%;
And/or the inoculum concentration of described fermented bacterium is 4 × 10
6~ 1.5 × 10
8cfu/g.
6., as claimed in claim 1 without the preparation method of food additives sugar-free acidified milk, it is characterized in that, the inoculum concentration of described streptococcus thermophilus is 1 × 10
5cfu/g ~ 1 × 10
8cfu/g is preferably 5 × 10
5cfu/g ~ 5 × 10
7cfu/g; The inoculum concentration of described lactobacillus bulgaricus is 1 × 10
5cfu/g ~ 1 × 10
8cfu/g is preferably 5 × 10
5cfu/g ~ 5 × 10
7cfu/g; The inoculum concentration of described Lactococcus lactis is 1 × 10
5cfu/g ~ 1 × 10
8cfu/g is preferably 1 × 10
6cfu/g ~ 5 × 10
7cfu/g.
7. the preparation method without food additives sugar-free acidified milk as described in any one of claim 1 ~ 6, is characterized in that, in step (1), the temperature of described homogeneous is 60 ~ 70 DEG C, is preferably 65 ~ 70 DEG C; The pressure of described homogeneous is 18 ~ 22MPa, is preferably 18 ~ 20MPa;
And/or in step (1), the temperature of described sterilization is 90 ~ 95 DEG C; The duration of described sterilization is 5 ~ 10min;
And/or, in step (1), the temperature of described cooling for being cooled to 25 ~ 35 DEG C, preferably for being cooled to 30 ~ 35 DEG C;
And/or in step (4), cylinder cooling is turned in described being cooled to;
And/or, in step (4), the temperature of described cooling for being cooled to 20 ~ 30 DEG C, preferably for being cooled to 20 ~ 27 DEG C;
And/or in step (4), the temperature of described refrigeration is 2 ~ 10 DEG C, is preferably 4 ~ 6 DEG C;
And/or in step (4), the time of described after-ripening is 12 ~ 24h, is preferably 12 ~ 18h.
8. the preparation method without food additives sugar-free acidified milk as described in any one of claim 1 ~ 6, is characterized in that, in step (2), the temperature of described fermentation is 25 ~ 30 DEG C; The time of described fermentation is 4h;
And/or in step (3), the temperature of described fermentation is 38 ~ 40 DEG C; The terminal acidity of described fermentation is 70 ~ 75 ° of T.
9. the preparation method without food additives sugar-free acidified milk as described in any one of claim 1 ~ 6, is characterized in that, in step (1), first milk protein powder is mixed with water, fully dissolve after feed liquid; Again raw material milk, rare cream are mixed with gained feed liquid, homogeneous, sterilization, cool, sterilization feed liquid;
Wherein, described milk protein powder and water are mixed into milk protein powder joined in the water of preheating stir, after fully dissolving feed liquid; The temperature of described preheating is 40 ~ 45 DEG C;
Wherein, described mixing, homogeneous, sterilization, cooling are as claimed in claim 7.
10. the preparation method without food additives sugar-free acidified milk as described in any one of claim 1 ~ 9 obtain without food additives sugar-free acidified milk.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2018170981A (en) * | 2017-03-31 | 2018-11-08 | 株式会社明治 | Method for producing fermented milk through low-temperature fermentation, and fermented milk produced by the method |
| CN110235944A (en) * | 2019-07-19 | 2019-09-17 | 绿雪生物工程(深圳)有限公司 | A kind of mousse Yoghourt and preparation method thereof |
| CN113180108A (en) * | 2021-03-05 | 2021-07-30 | 广东燕塘乳业股份有限公司 | Method for improving lactobacillus fermentation efficiency in low-fat sucrose-free reconstituted milk environment and application thereof |
| CN115868537A (en) * | 2021-09-27 | 2023-03-31 | 内蒙古伊利实业集团股份有限公司 | Sugar-free fermented milk and preparation method and application thereof |
| CN115868537B (en) * | 2021-09-27 | 2024-06-11 | 内蒙古伊利实业集团股份有限公司 | Sugar-free fermented milk and preparation method and application thereof |
| CN116616345A (en) * | 2022-02-14 | 2023-08-22 | 内蒙古伊利实业集团股份有限公司 | Galactose-free sugar-free dairy product and preparation method thereof |
| CN116508844A (en) * | 2023-05-17 | 2023-08-01 | 聊城大学 | Preparation method and application of donkey yoghurt |
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