CN105613732A - Aerogenesis fermentation dairy product and production method thereof - Google Patents
Aerogenesis fermentation dairy product and production method thereof Download PDFInfo
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- CN105613732A CN105613732A CN201410606773.4A CN201410606773A CN105613732A CN 105613732 A CN105613732 A CN 105613732A CN 201410606773 A CN201410606773 A CN 201410606773A CN 105613732 A CN105613732 A CN 105613732A
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Abstract
The present invention provides an aerogenesis fermentation dairy product and a production method thereof. The fermentation dairy products use raw fresh milk or reconstituted milk as main raw materials, after sodium citrate is added, milk liquid is used as a fermentation substrate, and products containing micro-bubbles are prepared by sterilization and ferment bacterium inoculation fermentation. The addition amount of the sodium citrate is 0.15-0.2% of the total weight of the fermentation substrate. The ferment bacteria include lactococcus lactis subsp. cremoris, leuconostoc, lactococcus lactis subsp. diacetyl and lactococcus lactis subsp. lactis. The products use the sodium citrate to promote special lactic acid bacterium fermentation to produce carbon dioxides and special flavors. Most of the micro-bubbles exist in a micro-bubble manner in the product. The aerogenesis fermentation dairy product is refreshing in taste and unique in texture, and suitable for the drinking of a variety of people.
Description
Technical field
The present invention is that described fermented dairy product includes fermentation milk, flavored fermented milk and fermented milk-containing drink, belongs to fermented dairy product technical field about a kind of gassy fermentation milk product and preparation method thereof.
Background technology
Gassy fermentation milk product, such as gassy fermentation breast, aerogenesis flavored fermented milk, gassy fermentation type beverage containing milk, the new milk product kind containing gas (mainly carbon dioxide) being a kind of strain fermentation utilizing aerogenesis and obtain, its aromatic flavor, sweet and sour taste, and refrigerant tasty and refreshing, there is milk fragrance to have again soda pop feature. Domestic market also there are not similar products list. External similar products are kefir product, the compound fermentation milk that it is the lactic acid bacteria by several 10 kinds and yeast is formed, but this product produces ethanol during the fermentation, and edible crowd is restricted, and are also not suitable for producing in Islamic enterprise. And utilize the aerogenesis product obtained containing saccharomycetic strain fermentation, local flavor has a kind of unjoyful taste.
Do not comprise yeast ferment merely with some lactic acid bacteria, can produce carbon dioxide yet, the speciality of fermented dairy product uniqueness matter structure, clean mouthfeel can be given, but, relative to yeast, the gas production of lactic acid bacteria is little. Therefore, how can increase lactic acid bacteria gas production in gassy fermentation milk product, improve product special flavour, be subject to the attention of research staff gradually.
Summary of the invention
It is an object of the present invention to provide a kind of gassy fermentation milk product, by its formula is improved, promote that lactic acid bacteria fermentation produces carbon dioxide and flavour.
Another object of the present invention is to provide the manufacture method of described gassy fermentation milk product.
Mainly by sodium citrate, the present invention promotes that the fermentation of specific lactobacillus leaven produces carbon dioxide and flavour, it is thus possible to prepare a kind of gassy fermentation milk product, in this gassy fermentation milk product product, major part gas exists in microvesicle mode, clean taste, matter structure is unique, is suitable for various different crowds and drinks. The specifically fermentation agent on the make used of the gassy fermentation milk product of the present invention is the fermented by mixed bacterium agent including lactococcus lactis subsp.cremoris (lactococcuslactissubsp.cremoris), Leuconostoc (leuconostoc), lactococcus lactis biacetyl subspecies (lactococcuslactissubsp.lactisbiovordiacetylactis) and Lactococcus lactis subsp.lactis (lactococcuslactissubsp.lactis).
Specifically, on the one hand, the invention provides a kind of gassy fermentation milk product, this fermented dairy product is for primary raw material the milk after adding sodium citrate as fermentation substrate, the product containing fine gas bubbles made through sterilization, inoculating starter strain fermentation using fresh milk or reconstituted milk;
Wherein, the addition of sodium citrate is the 0.07%��0.2% of fermentation substrate gross weight; Described starter culture includes lactococcus lactis subsp.cremoris, Leuconostoc, lactococcus lactis biacetyl subspecies and Lactococcus lactis subsp.lactis.
Unless otherwise indicated, heretofore described percent or ratio are percetage by weight or ratio.
According to specific embodiments of the present invention, the fermented dairy product of the present invention can be fermentation milk, flavored fermented milk or fermented milk-containing drink. each product should meet the requirements such as relevant criterion such as GB19302-2010, GB21732-2008. more specifically, the gassy fermentation breast of the present invention is milk after adding described sodium citrate using fresh milk or reconstituted milk as fermentation substrate, includes the starter culture fermentation of lactococcus lactis subsp.cremoris, Leuconostoc, lactococcus lactis biacetyl subspecies and Lactococcus lactis subsp.lactis through sterilization, inoculation and the product containing fine gas bubbles made. the aerogenesis flavored fermented milk of the present invention is with more than 80% fresh milk or reconstituted milk for raw material, add described sodium citrate and other raw material, include, through sterilization, inoculation, the product containing fine gas bubbles that the starter culture fermentation of lactococcus lactis subsp.cremoris, Leuconostoc, lactococcus lactis biacetyl subspecies and Lactococcus lactis subsp.lactis is made. the gassy fermentation type beverage containing milk of the present invention is with more than 80% fresh milk or reconstituted milk for raw material, add described sodium citrate, or add other raw material further, through sterilization, inoculation includes lactococcus lactis subsp.cremoris, Leuconostoc, the emulsion that the starter culture fermentation of lactococcus lactis biacetyl subspecies and Lactococcus lactis subsp.lactis prepares (or is called yogurt base material, its consumption is preferably the 30%��50% of beverage products gross weight) middle addition water, and white sugar and/or sweeting agent, acidic flavoring agent, fruit juice, tea, coffee, the beverage containing fine gas bubbles of one or more modulation of plant extraction liquid etc.
About lactococcus lactis subsp.cremoris, Leuconostoc (Leuconostoc mesenteroides), lactococcus lactis biacetyl subspecies, Lactococcus lactis subsp.lactis, prior art has no the technology report (the known Leuconostoc decomposable asymmetric choice net glucose of prior art produces carbon dioxide, but has no the technology report preparing aerogenesis yogurt with its fermentation Lac Bovis seu Bubali) that can produce gassy fermentation breast or flavored fermented milk with any of which strain fermentation Lac Bovis seu Bubali. And inventor is surprised to find under study for action, by these four strain according to special ratios mixed fermentation Lac Bovis seu Bubali (fresh milk or reconstituted milk), sweat can produce special local flavor and gas (mainly carbon dioxide), and gas major part in fermented product exists in microvesicle mode, give the mouthfeel that fermented product is salubrious, matter structure is unique, unique flavor and be prone to accept. Accordingly, it is possible to develop a kind of nonalcoholic gassy fermentation breast and aerogenesis flavored fermented milk. But relative to yeast, it is limited that these lactic acid bacteria fermentations produce the amount of carbon dioxide, carries out, just with aerogenesis strain, the mouthfeel demand of stopping being difficult to meet consumer to this novel product of fermenting.
Sodium citrate, also known as sodium citrate, trisodium citrate, avirulence, has pH regulator performance and good stability, can be used as flavoring agent, buffer agent, emulsifying agent, extender, stabilizer and preservative etc., and purposes is very extensive. But there are no the milk added to by sodium citrate for producing fermentation milk promotes the prior art report of lactic acid bacteria aerogenesis. In technical scheme, described starter culture fermentation gas can be promoted by adding the sodium citrate of specified quantitative in fermentation substrate, can unique oral sensations after enhanced products aerogenesis and structural state, give product and comparatively significantly stop mouthfeel and good local flavor.
Table 1 give inventor in R&D process the sodium citrate of Different adding amount on the situation that affects of gassy fermentation breast gas production, local flavor and structural state (in table 1 in each fermentation test, except the sodium citrate amount difference added, it is Fresh Milk as all the other components in the milk of fermentation substrate, starter culture and inoculum concentration are identical, and fermentation temperature, fermentation time are identical).
The impact on product gas production and local flavor of the sodium citrate of table 1 Different adding amount
| Addition | Product gas production | Products taste, local flavor, structural state |
| 0 | 0 | Gas production is few, and mouthfeel of stopping is inconspicuous, and local flavor is general, and state is fine and smooth not |
| 0.05% | 1 | Gas production is less, and mouthfeel of stopping is inconspicuous, and local flavor is general, and state is fine and smooth not |
| 0.06% | 2 | Gas production is less, and mouthfeel of stopping is inconspicuous, and local flavor is general, and state is fine and smooth not |
| 0.07% | 4 | Gas production is relatively sufficient, and mouthfeel of stopping is obvious, and local flavor highlights, and state is fine and smooth |
| 0.08% | 5 | Gas production is relatively sufficient, and mouthfeel of stopping is obvious, and local flavor highlights, and state is fine and smooth |
| 0.09% | 5 | Gas production foot, mouthfeel of stopping is obvious, and local flavor highlights, and state is fine and smooth |
| 0.1% | 5 | Gas production foot, mouthfeel of stopping is obvious, and local flavor highlights, and state is fine and smooth |
| 0.11% | 5 | Gas production foot, mouthfeel of stopping is obvious, and local flavor highlights, and state is fine and smooth |
| 0.12% | 6 | Gas production foot, mouthfeel of stopping is obvious, and local flavor highlights, and state is fine and smooth |
| 0.13% | 9 | Gas production is too much, and mouthfeel of stopping is strong, and state is fine and smooth not |
| 0.14% | 10 | Gas production is too much, and mouthfeel of stopping is strong, and state is fine and smooth not |
| 0.15% | 10 | Gas production is too much, and mouthfeel of stopping is strong, and state is fine and smooth not |
Wherein, the gas production of product is determined by subjective appreciation, the product choosing 60 evaluating members sodium citrate to the addition of Different adding amount carries out tasting marking, mark is between 0-10,5 submeters show that the gas production of this product is most suitable, the gas production of the more little expression product of mark does not have or very few, and the gas production of the more big expression product of mark is more many.
Be can be seen that by table 1 result, raw milk is added appropriate sodium citrate, can promote to comprise lactococcus lactis subsp.cremoris, Leuconostoc, lactococcus lactis biacetyl subspecies, Lactococcus lactis subsp.lactis lactic acid bacteria fermentation produce gas and flavour, structural state is fine and smooth, will not bring displeased happy local flavor to product.
For gassy fermentation breast and the aerogenesis flavored fermented milk of the present invention, in fermentation substrate, the addition of sodium citrate is preferably 0.07%��0.12%; Gassy fermentation type beverage containing milk for the present invention, it is contemplated that tunning can add water and other additives etc. further and be configured to beverage products, and in fermentation substrate, the addition of sodium citrate can be suitably some more, it is preferred to 0.1%��0.2%.
According to specific embodiments of the present invention, in the gassy fermentation milk product of the present invention, in described starter culture, the ratio of lactococcus lactis subsp.cremoris, Leuconostoc, lactococcus lactis biacetyl subspecies and Lactococcus lactis subsp.lactis is (0.5��2): (1��5): (1��3): (0.5��2).
According to specific embodiments of the present invention, in the gassy fermentation milk product of the present invention, the inoculum concentration of described lactococcus lactis subsp.cremoris, Leuconostoc, lactococcus lactis biacetyl subspecies and Lactococcus lactis subsp.lactis is 0.008%��0.01%.
According to specific embodiments of the present invention, Leuconostoc used in the present invention is leuconostoc mesenteroides subsp mesenteroides (Leuconostoc.mesenteroidessubsp.mesenteroides).
According to specific embodiments of the present invention, in the gassy fermentation milk product of the present invention, described starter culture also can farther include one or more in Lactobacillus bulgaricus, streptococcus thermophilus, Lactococcus, bacillus acidophilus, bifidobacterium longum, bifidobacterium breve, bifidobacteria infantis, bifidobacterium adolescentis, bifidobacterium bifidum, lactobacillus casei, Lactobacillus reuteri and lactobacillus rhamnosus. The concrete addition of these strains is referred to the routine operation of art to carry out, and in the present invention, the addition of any one in these strains preferred is less than 0.008%. The combination strain collocation of these strains and aerogenesis of the present invention is fermented, and can improve the structural state of Yoghourt further, wherein add some probiotic bacterias and can also improve the nutritive value of milk product.
Preferably, in the gassy fermentation milk product of the present invention, described starter culture does not include yeast. That is, the gassy fermentation milk product of the present invention is a nonalcoholic product.
According to specific embodiments of the present invention, in the gassy fermentation milk product of the present invention, described raw milk (fresh milk or reconstituted milk) refers to the lactogenesis meeting China lactogenesis standard GB19301, or reduced, by the milk constituents such as milk powder, condensed milk, lactalbumin, the reduction milk made, it is possible to it is fat-enriched milk, whole milk, skim milk or partly defatted milk.
According to specific embodiments of the present invention, in the aerogenesis flavored fermented milk or fermented milk-containing drink of the present invention, other raw material added in fresh milk or reconstituted milk raw material can be the conventional raw materials of some in flavored fermented milk or fermented milk-containing drink, and its concrete addition can add according to the conventional amount used of this area. Other concrete raw material such as can comprise sweetening material and/or stabilizer etc. Described sweetening material can include one or more in white sugar, glucose, fructose, lactose, galactose, high fructose syrup, maltose, xylitol, acesulfame potassium and sucralose etc., it is preferred to one or more in white sugar, glucose, fructose, high fructose syrup. The concrete addition of sweetening material can be converted in milk to contain 0��9% sugariness being preferably the sucrose of 4%��9%. Described stabilizer should select the stabilizer of national Specification, the combination of one or more in pectin, gelatin, starch, modified starch, agar, milk protein powder, whey powder, CMC (carboxymethyl cellulose), xanthan gum, PGA (propylene glycol alginate). The addition of stabilizer is generally 0%��1%, it is preferred to 0.1%��1%.
Preferred embodiment according to the present invention, in the aerogenesis flavored fermented milk of the present invention or fermented milk-containing drink, a certain amount of stabilizer can be added, described stabilizer be preferably the modified starch of 1 �롫3 ��, the agar of 0.3 �롫0.5 �� and the combination of pectin of 0.2 �롫0.5 ��, the milk protein powder of 1 �롫5 �� and the combination of pectin of 0.2 �롫0.5 ��, the starch of 1 �롫4 �� and 0.2 �롫0.5 �� the combination etc. of pectin. These stabilizers be added with the product being beneficial to present invention persistency of wherein microvesicle when shelf life is placed.
The primary key point of the present invention be in that to utilize sodium citrate promote to comprise lactococcus lactis subsp.cremoris, Leuconostoc, lactococcus lactis biacetyl subspecies, Lactococcus lactis subsp.lactis ferment-fermented milk produce gas and flavour, to promote the mouthfeel of stopping of fermented product, improve product special flavour. Namely, one of emphasis of gassy fermentation milk product of the present invention is in that sweat, concrete prepare the process of the product such as flavored fermented milk or fermented milk-containing drink after fill is prepared fermented dairy product or added the allotment of other material further with the milk after fermentation and is all referred to the routine techniques of art and carries out.
According to specific embodiments of the present invention, in the aerogenesis flavored fermented milk or fermented milk-containing drink of the present invention, can add or without one or more in food additive, nutrition enhancer, fruit and vegerable, corn etc. in fresh milk or reconstituted milk raw material before fermentation or after fermentation. The addition of these food additive, nutrition enhancer, fruit and vegerable, corn etc. can also refer to the routine operation in flavored fermented milk field to carry out. In the present invention, if adding these raw materials, it is add after fermentation, to avoid or to reduce the impact on sweat as far as possible. Namely, it is preferable that the raw material of the fermentation substrate of the present invention is composed as follows: sodium citrate, 0.07%��0.2%; Sweetening material, be converted in fermentation substrate containing 0��9% preferably 4%��9% the sugariness of sucrose; Stabilizer, 0%��1% preferably 0.1%��1%; Fresh milk or reconstituted milk, surplus.
It is all commercially available that each raw material used by the present invention includes strain therein such as lactococcus lactis subsp.cremoris, Leuconostoc, lactococcus lactis biacetyl subspecies and Lactococcus lactis subsp.lactis etc., each strain meets " can be used for the strain list of food " (defend and do supervision (2010) 65) and relevant law, regulation, standard regulation, and other raw materials also meet relevant law, regulation, standard regulation.
On the other hand, present invention also offers a kind of method making described gassy fermentation milk product, the method includes:
Add sodium citrate using more than 80% fresh milk or reconstituted milk for raw material or add the milk of sweetening material and/or stabilizer further as fermentation substrate, sterilization, inoculation includes the starter culture of lactococcus lactis subsp.cremoris, Leuconostoc, lactococcus lactis biacetyl subspecies and Lactococcus lactis subsp.lactis, 30��37 DEG C of fermentation 12��18h, to acidity reach 72��78 �� of T time, stop fermentation, make the product containing fine gas bubbles, be described gassy fermentation milk product. specifically, product after above-mentioned stopping fermentation directly fill can make the gassy fermentation milk product containing fine gas bubbles, food additive can also be added further, nutrition enhancer, fruit and vegerable, one or more in corn etc. make the aerogenesis flavored fermented milk containing fine gas bubbles, or, product (yogurt base material) after 30%��50% above-mentioned stopping fermentation is added water and sweetening material (white sugar and/or sweeting agent etc.), acidic flavoring agent, fruit juice, tea, coffee, one or more modulation of plant extraction liquid etc. form the fermented milk-containing drink containing fine gas bubbles.
In the method making gassy fermentation milk product of the present invention, the milk (fermentation substrate) before fermentation typically requires and carries out homogenizing and sterilize, and is cooled back to the temperature inoculation fermentation being suitable for afterwards. Concrete homogenizing, sterilization operation can carry out according to the routine operation of art. Currently preferred processing condition is 65��70 DEG C, 18��20MP; Preferred sterilization conditions is 85��121 DEG C of sterilization 30min��4s.
According to specific embodiments of the present invention, the aerogenesis flavored fermented milk of the present invention or gassy fermentation type beverage containing milk, when in its raw material containing reducing sugar, it is possible to be fabricated to brown series of products by controlling the sterilization conditions of milk. Such as, in a specific embodiments of the present invention, it is provided that a kind of method of aerogenesis flavored fermented milk making brown series or gassy fermentation type beverage containing milk, the method includes:
With more than 80% fresh milk or reconstituted milk for raw material, add the reducing sugar of sodium citrate and 1%��6%, mix homogeneously, at 65��70 DEG C, homogenizing is carried out under 18��20MP pressure, mixed material after homogenizing is at 90��115 DEG C of 2h��15min that sterilize, it is cooled to 30��37 DEG C, inoculation includes lactococcus lactis subsp.cremoris, Leuconostoc, the starter culture of lactococcus lactis biacetyl subspecies and Lactococcus lactis subsp.lactis, 30��37 DEG C of fermentation 12��18h, to acidity reach 72��78 �� of T time, stop fermentation, make the brown flavored fermented milk containing fine gas bubbles or fermented milk-containing drink product.
According to specific embodiments of the present invention, when making the gassy fermentation milk product of the present invention, after reaching fermentation termination, stir according to the routine operation in fermentation milk field, lower the temperature to terminate fermentation, as required further with unclassified stores mixing preparation, carry out fill, the gassy fermentation milk product of the present invention can be obtained. Although the tunning of the present invention contains fine gas bubbles, but tunning hold bubble very capable, conventional stirring breakdown of emulsion and fill can't make bubble therein overflow in a large number, and the product when by fermentation ends and the product after stirring fill carry out tasting contrast, bubble this zero difference of sensillary base. Therefore, follow-up stirring cooling, the fill etc. after present invention fermentation operate conventionally to operate and carry out, it is not necessary to apparatus and process is improved or adjusts.
In sum, the present invention utilizes sodium citrate to promote protection lactococcus lactis subsp.cremoris, Leuconostoc, the ferment-fermented Lac Bovis seu Bubali of lactococcus lactis biacetyl subspecies and Lactococcus lactis subsp.lactis produces gas and special local flavor, in made fermented dairy product product, major part gas exists in microvesicle mode, obvious bubble sense is had time edible, mouthfeel of stopping is stronger, clean taste, matter structure is unique, impart the feature of fermented dairy product Carbonated drinks, and product has good stability within the product shelf phase, it is drunk by people that this product is suitable for major part.
Detailed description of the invention
Describe the enforcement of technical solution of the present invention in detail below by way of specific embodiment and had the advantage that, but it cannot be assumed that be to the present invention can any restriction of practical range. In each embodiment, lactococcus lactis subsp.cremoris used, Leuconostoc (being specially leuconostoc mesenteroides subsp mesenteroides), lactococcus lactis biacetyl subspecies, Lactococcus lactis subsp.lactis and other strains are all available from Hansen Corp. of section.
Embodiment 1
One, composition of raw materials (in 1000g fermentation substrate):
Fermentation substrate: white sugar 90g; Sodium citrate 0.7g; Raw material milk surplus;
Mixed fermentation strain (lactococcus lactis subsp.cremoris, Leuconostoc, lactococcus lactis biacetyl subspecies and Lactococcus lactis subsp.lactis, mixed proportion=0.5:1:1:0.5): 0.008g.
Two, manufacture method:
1, disperse 30min with mix homogeneously 65 DEG C of high-speed stirred the raw material milk (fresh cow milk) in dispensing and white sugar, add sodium citrate, obtain milk mixed material;
2, mixed material is through degassed, 65 DEG C, carry out homogenizing under 18MP pressure;
3, the mixed material after homogenizing is at 95 DEG C of 300s that sterilize;
4, the material after sterilization is cooled to 30 DEG C, adds fermented bacterium, is uniformly mixed;
5,30 DEG C of fermentation 18h, acidity reaches 74 �� of T, stirs breakdown of emulsion, and cooling stops fermentation;
6, the material after fermentation is squeezed in surge tank, fill, obtain the aerogenesis flavor fermentation milk product of the present embodiment;
7, the product after fill is 2 DEG C of cold preservation after-ripening, can dispatch from the factory.
Embodiment 2
One, composition of raw materials (in 1000g fermentation substrate):
Fermentation substrate: white sugar 60g; Starch 4g; Pectin 0.2g; Sodium citrate 0.8g; Raw material milk surplus;
Mixed fermentation strain (lactococcus lactis subsp.cremoris, Leuconostoc, lactococcus lactis biacetyl subspecies and Lactococcus lactis subsp.lactis, mixed proportion=1:3:2:1): 0.009g; Lactobacillus bulgaricus: 0.002g; Streptococcus thermophilus 0.002g.
Two, manufacture method:
1, each dispensing outside degerming kind is at 70 DEG C of high-speed stirred 25min mix homogeneously;
2, mixed material is through degassed, 68 DEG C, carry out homogenizing under 20MP pressure;
3, the mixed material after homogenizing is at 110 DEG C of 10min that sterilize;
4, the material after sterilization is cooled to 35 DEG C, adds fermented bacterium, is uniformly mixed;
5,35 DEG C of fermentation 14h, acidity reaches 76 �� of T, and breakdown of emulsion cooling stops fermentation;
6, the material after fermentation is squeezed in surge tank, fill, obtain the aerogenesis flavor fermentation milk product of the present embodiment;
7, the product after fill is 4 DEG C of cold preservation after-ripening, can dispatch from the factory.
Embodiment 3
One, composition of raw materials (in 1000g fermentation substrate):
Fermentation substrate: white sugar 40g; Modified starch 2g; Agar 0.2g; Pectin 0.4g; Sodium citrate 0.9g; Raw material milk surplus;
Mixed fermentation strain (lactococcus lactis subsp.cremoris, Leuconostoc, lactococcus lactis biacetyl subspecies and Lactococcus lactis subsp.lactis, mixed proportion=1.5:4:2.5:1): 0.01g; Bifidobacterium lactis 0.005g.
Two, manufacture method:
1, each dispensing outside degerming kind disperses 25min with mix homogeneously 68 DEG C of high-speed stirred;
2, mixed material is through degassed, 65 DEG C, carry out homogenizing under 20MP pressure;
3, the mixed material after homogenizing is at 121 DEG C of 4s that sterilize;
4, the material after sterilization is cooled to 37 DEG C, adds fermented bacterium, is uniformly mixed;
5,37 DEG C of about 12h that ferment, to acidity reach 78 �� of T time, breakdown of emulsion cooling stop fermentation;
6, the material after fermentation is squeezed in surge tank, fill, obtain the aerogenesis flavor fermentation milk product of the present embodiment;
7, the product after fill is 6 DEG C of cold preservation after-ripening, can dispatch from the factory.
Embodiment 4
One, composition of raw materials (in 1000g fermentation substrate):
Fermentation substrate: high fructose syrup 60g; Sodium citrate 1.0g; Raw material milk surplus;
Mixed fermentation strain (lactococcus lactis subsp.cremoris, Leuconostoc, lactococcus lactis biacetyl subspecies and Lactococcus lactis subsp.lactis, mixed proportion=1:2.5:2.5:1.5): 0.01g.
Two, manufacture method:
1, each dispensing outside degerming kind mixes high-speed stirred 30min at 68 DEG C;
2, mixed material is through degassed, 65 DEG C, carry out homogenizing under 18MP pressure;
3, the mixed material after homogenizing is at 115 DEG C of 15min that sterilize;
4, the material after sterilization is cooled to 32 DEG C, adds fermented bacterium, is uniformly mixed;
5,32 DEG C of about 18h that ferment, to acidity reach 74 �� of T time, breakdown of emulsion cooling stop fermentation;
6, the material after fermentation is squeezed into surge tank, middle fill, obtain the aerogenesis flavor fermentation milk product of the present embodiment;
7, the product after fill is 6 DEG C of cold preservation after-ripening, can dispatch from the factory.
Embodiment 5
One, composition of raw materials (in 1000g fermentation substrate):
Fermentation substrate: white sugar 50g; Fructose 20g; Modified starch 2g; Agar 0.2g; Pectin 0.2g; Sodium citrate 1.1g; Low fat milk surplus;
Mixed fermentation strain (lactococcus lactis subsp.cremoris, Leuconostoc, lactococcus lactis biacetyl subspecies and Lactococcus lactis subsp.lactis, mixed proportion=2:4:3:1.5): 0.008g; Streptococcus thermophilus: 0.004g.
Two, manufacture method:
1, each dispensing outside degerming kind mixes high-speed stirred dispersion 28min at 67 DEG C;
2, mixed material is through degassed, 65 DEG C, carry out homogenizing under 19MP pressure;
3, the mixed material after homogenizing is at 90 DEG C of 2h that sterilize;
4, the material after sterilization is cooled to 30 DEG C, adds fermented bacterium, is uniformly mixed;
5,30 DEG C of about 18h that ferment, to acidity reach 74 �� of T time, breakdown of emulsion cooling stop fermentation;
6, the material after fermentation is squeezed in surge tank, fill, obtain the aerogenesis flavor fermentation milk product of the present embodiment;
7, the product after fill is 6 DEG C of cold preservation after-ripening, can dispatch from the factory.
Embodiment 6
One, composition of raw materials (in 1000g fermentation substrate):
Fermentation substrate: white sugar 70g; Glucose 10g; Milk protein powder 5g; Pectin 0.2g; Sodium citrate 1.2g; Low fat milk surplus;
Mixed fermentation strain (lactococcus lactis subsp.cremoris, Leuconostoc, lactococcus lactis biacetyl subspecies and Lactococcus lactis subsp.lactis, mixed proportion=2:5:3:2): 0.009g; Streptococcus thermophilus: 0.003g; Bacillus acidophilus: 0.003g.
Two, manufacture method:
1, each dispensing outside degerming kind is at 67 DEG C of mix and blend 28min;
2, mixed material is through degassed, 65 DEG C, carry out homogenizing under 19MP pressure;
3, the mixed material after homogenizing is at 100 DEG C of 60min that sterilize;
4, the material after sterilization is cooled to 37 DEG C, adds fermented bacterium, is uniformly mixed;
5,37 DEG C of about 12h that ferment, to acidity reach 75 �� of T time, breakdown of emulsion cooling stop fermentation;
6, the material after fermentation is squeezed in surge tank, fill, obtain the aerogenesis flavor fermentation milk product of the present embodiment;
7, the product after fill is 6 DEG C of cold preservation after-ripening, can dispatch from the factory.
Embodiment 7
One, composition of raw materials:
1, Yoghourt milk base (in 1000g):
Whole milk: 943.59g; White sugar: 50g; Evamilk egg albumen powder: 4g; Pectin: 0.4g; Sodium citrate: 2g; Mixed fermentation strain (mixed proportion=1.5:4:2.5:1 of lactococcus lactis subsp.cremoris, Leuconostoc, lactococcus lactis biacetyl subspecies and Lactococcus lactis subsp.lactis): 0.01g;
2, formula for a product (in 1000g): Yoghourt milk base: 300g; White sugar: 70g; Lactic acid: 0.1g; Surplus is water.
Two, manufacture method:
1, Yoghourt base material is prepared: by outer for degerming kind in Yoghourt base material dispensing each raw material mixing, at 60 DEG C of mix homogeneously 20min, mixed material through degassed, 65 DEG C, carry out homogenizing under 20MP pressure, the mixed material after homogenizing is at 121 DEG C of 4s that sterilize, it is cooled to 30 DEG C, add appropriate fermented bacterium, 30 DEG C of fermentation 18h, to pH be 4.2, acidity reach 75 �� of T time, stop fermentation, obtain Yoghourt base material;
2, preparation sugar liquid: dissolve white sugar with ingredient water, sterilize and be cooled to less than 20 DEG C, obtains the mixed liquor of beverage stabilizer and sugar;
3, synthetic beverage: mixed with Yoghourt base material by the mixed liquor of above-mentioned beverage stabilizer with sugar, with newborn acid for adjusting pH value to 4.0,20 DEG C, fill after homogenizing under 15MP pressure, obtains aerogenesis lactobacillus beverage.
Embodiment 8
One, composition of raw materials:
1, Yoghourt milk base (in 1000g):
Defatted milk: 908.488g; White sugar: 70g; Fructose: 20g; Sodium citrate: 1.5g; Mixed fermentation strain (mixed proportion=2:4:3:1.5 of lactococcus lactis subsp.cremoris, Leuconostoc, lactococcus lactis biacetyl subspecies and Lactococcus lactis subsp.lactis): 0.008g; Streptococcus thermophilus: 0.004g;
2, formula for a product (in 1000g): Yoghourt milk base: 350g; White sugar: 100g; Pectin: 0.6g; Lactic acid: 0.3g; Citric acid: 0.3g; Surplus is water.
Two, manufacture method:
1, Yoghourt base material is prepared: by outer for degerming kind in Yoghourt base material dispensing each raw material mixing, material 15min is stirred at 80 DEG C, mixed material through degassed, 75 DEG C, carry out homogenizing under 20MP pressure, the mixed material after homogenizing is at 95 DEG C of 300s that sterilize, it is cooled to 37 DEG C, add appropriate fermented bacterium, 37 DEG C of fermentation 13h, to pH be 4.2, acidity reach 75 �� of T time, stop fermentation, obtain Yoghourt base material;
2, preparation sugar liquid: dissolve white sugar and stabilizer with ingredient water, sterilize and be cooled to less than 20 DEG C, obtains the mixed liquor of beverage stabilizer and sugar;
3, synthetic beverage: mixed with Yoghourt base material by the mixed liquor of above-mentioned beverage stabilizer with sugar, with newborn acid for adjusting pH value to 3.9,20 DEG C, fill after homogenizing under 15MP pressure, obtains aerogenesis lactobacillus beverage.
Comparative example 1
One, composition of raw materials (in 1000g fermentation substrate):
Fermentation substrate: white sugar 90g; Raw material milk surplus;
Mixed fermentation strain (lactococcus lactis subsp.cremoris, Leuconostoc, lactococcus lactis biacetyl subspecies and Lactococcus lactis subsp.lactis, mixed proportion=0.5:1:1:0.5): 0.008g.
Two, manufacture method:
1, disperse 30min to mix homogeneously with white sugar 65 DEG C of high speed shear above-mentioned raw materials milk;
2, mixed material is through degassed, 65 DEG C, carry out homogenizing under 18MP pressure;
3, the mixed material after homogenizing is at 95 DEG C of 300s that sterilize;
4, the material after sterilization is cooled to 42 DEG C, adds appropriate fermented bacterium, is uniformly mixed;
5,42 DEG C of about 5h that ferment, to acidity reach 74 �� of T time, stirring breakdown of emulsion cooling stop fermentation;
6, the material after fermentation is squeezed in surge tank, fill, obtain the flavor fermentation milk product of comparative example 1;
7, the product after fill is 2 DEG C of cold preservation after-ripening, can dispatch from the factory.
Comparative example 2
One, composition of raw materials (in 1000g fermentation substrate):
Fermentation substrate: white sugar 90g; Raw material milk surplus;
Mixed fermentation strain (lactococcus lactis subsp.cremoris, Leuconostoc, lactococcus lactis biacetyl subspecies, Lactococcus lactis subsp.lactis and yeast, mixed proportion=0.5:1:1:0.5:1): 0.008g.
Two, manufacture method:
1, disperse 28min with mix homogeneously at 67 DEG C of high agitation each dispensing outside degerming kind;
2, mixed material is through degassed, 65 DEG C, carry out homogenizing under 19MP pressure;
3, the mixed material after homogenizing is at 100 DEG C of 60min that sterilize;
4, the material after sterilization is cooled to 37 DEG C, adds fermented bacterium, is uniformly mixed;
5,37 DEG C fermentation 12h, to acidity reach 75 �� of T time, breakdown of emulsion lower the temperature, stop fermentation;
6, the material after fermentation is squeezed in surge tank, fill, obtain the flavor fermentation milk product of comparative example 2;
7, the product after fill is 6 DEG C of cold preservation after-ripening, can dispatch from the factory.
Comparative example 3
One, composition of raw materials:
1, Yoghourt milk base (in 1000g): whole milk 943.59g; White sugar 50g; Evamilk egg albumen powder 4g; Pectin 0.4g; Mixed fermentation strain (mixed proportion=1.5:4:2.5:1 of lactococcus lactis subsp.cremoris, Leuconostoc, lactococcus lactis biacetyl subspecies and Lactococcus lactis subsp.lactis) 0.01g.
2, formula for a product (in 1000g): Yoghourt milk base 300g; White sugar 70g; Lactic acid 0.1g; Surplus is water.
Two, manufacture method:
1, Yoghourt base material is prepared: by outer for degerming kind in Yoghourt base material dispensing each raw material mixing, material 20min is stirred at 60 DEG C, mixed material through degassed, 65 DEG C, carry out homogenizing under 20MP pressure, the mixed material after homogenizing is at 121 DEG C of 4s that sterilize, it is cooled to 30 DEG C, add appropriate fermented bacterium, 30 DEG C of fermentation 18h, to pH be 4.2, acidity reach 75 �� of T time, stop fermentation, obtain Yoghourt base material;
2, preparation sugar liquid: dissolve white sugar with ingredient water, sterilize and be cooled to less than 20 DEG C, obtains the mixed liquor of beverage stabilizer and sugar;
3, synthetic beverage: mixed with Yoghourt base material by the mixed liquor of above-mentioned beverage stabilizer with sugar, with newborn acid for adjusting pH value to 4.0,20 DEG C, fill after homogenizing under 15MP pressure, obtains the aerogenesis lactobacillus beverage of comparative example 3.
Comparative example 4
One, composition of raw materials:
1, Yoghourt milk base (in 1000g): whole milk 943.59g; White sugar 50g; Evamilk egg albumen powder 4g; Pectin 0.4g; Streptococcus thermophilus 0.003g; Bacillus acidophilus 0.003g; Leuconostoc 0.004g.
2, formula for a product (in 1000g): Yoghourt milk base 300g; White sugar 70g; Lactic acid 0.1g; Surplus is water.
Two, manufacture method:
1, Yoghourt base material is prepared: by outer for degerming kind in Yoghourt base material dispensing each raw material mixing, material 20min is stirred at 60 DEG C, mixed material through degassed, 65 DEG C, carry out homogenizing under 20MP pressure, the mixed material after homogenizing is at 121 DEG C of 4s that sterilize, it is cooled to 30 DEG C, add appropriate fermented bacterium, 30 DEG C fermentation 18h, to pH be 4.2 time, stop fermentation, obtain Yoghourt base material;
2, preparation sugar liquid: dissolve white sugar with ingredient water, sterilize and be cooled to less than 20 DEG C, obtains the mixed liquor of beverage stabilizer and sugar;
3, synthetic beverage: mixed with Yoghourt base material by the mixed liquor of above-mentioned beverage stabilizer with sugar, with newborn acid for adjusting pH value to 4.0,20 DEG C, fill after homogenizing under 15MP pressure, obtains the lactobacillus beverage of comparative example 4.
Each embodiment and comparative example products taste local flavor survey result
1, embodiment 1��6 and comparative example 1��2
Trial test mode: adopt the mode of blank marking to carry out 60 people and mark test and appraisal, test and assess from color and luster, tasty and refreshing degree, sophistication, bubble sense, local flavor, 7 indexs of overall merit respectively. Each index full marks 10 points, mark is more high, represents that effect is more good, carries out statistical analysis to tasting result, and result is table 2-1 such as.
The taste flavor survey result of the gassy fermentation breast of the table 2-1 present invention
Can be seen that from this experimental result, all in all, the product of the various embodiments described above of the present invention obtains liking of most people in mouthfeel, local flavor and nutrition, it is subject to liking of consumer, further, the gassy fermentation breast of the gassy fermentation breast relatively white series of brown series performs better than in color and luster, local flavor and overall merit. And comparative example 1 is not added with sodium citrate, compared with the product in embodiment 1, the bubble sense of product is obvious not, and the local flavor of product does not also highlight; Comparative example 2 adopts be the present invention four kinds of strains in Leuconostoc mix with yeast and ferment, the bubble of product enough, but the local flavor of product is substantially bad, has a strong impact on the overall preference degree of product.
2, embodiment 7��8 and comparative example 3��4
Trial test mode: adopt the mode of blank marking to carry out 66 people and mark test and appraisal, test and assess from color and luster, tasty and refreshing degree, sophistication, bubble sense, local flavor, 7 indexs of overall merit respectively. Each index full marks 10 points, mark is more high, represents that effect is more good, carries out statistical analysis to tasting result, and result is table 2-2 such as.
The taste flavor survey result of the aerogenesis lactobacillus beverage of the table 2-2 present invention
Can be seen that from this experimental result, all in all, the gassy fermentation type beverage containing milk of the present invention obtains liking of most people in mouthfeel, local flavor and nutrition, it is subject to liking of consumer, further, the aerogenesis lactobacillus beverage of brown series performs better than in color and luster, local flavor and overall merit compared with the aerogenesis lactobacillus beverage of white series. And comparative example 3 is not added with sodium citrate, gas production and the local flavor of product are decreased obviously, comparative example 4 adopts be the present invention four kinds of strains in Leuconostoc mix ferment with routine strain, accidentally can taste bubble sense, but bubble sense is inconspicuous, and the product of comparative example 4 is significantly worse than the product of embodiment 7��8 on color and luster, tasty and refreshing degree, sophistication.
Product stability test experiments
With embodiment 1��8 and comparative example 1, comparative example 3 product for test sample, stored refrigerated under 2��6 DEG C of conditions, visual observations structural state and fat floating situation, and taste mouthfeel, the water and milk to investigate product separates and protein stabilized implementations. Result is table 3-1, table 3-2 such as.
Table 3-1 embodiment 1��6 and comparative example 1 product system stability observing log
Table 3-2 embodiment 7��8 and comparative example 3 product system stability observing log
From upper table content it can be seen that the product of the present invention has good shelf stabilities.
Products taste change test experiments in shelf life
Gassy fermentation milk product carries out taste tests, and experiment is primarily directed to the change of its flavor taste within the shelf-life and carries out.
Test experiments method is: using the product of the embodiment of the present invention 1 to embodiment 8 as test sample, stored refrigerated under 2��6 DEG C of conditions, in different holding time sections, it is separately sampled that (control sample is the fresh sample produced the same day) carries out " taking two in three " and tastes experiment (triangle method of inspection with control sample, triangle test), the situation of change of the main gassy fermentation breast investigating the present invention and aerogenesis flavored fermented milk product special flavour in shelf life. Often group trial test number 50 people, men and women respectively accounts for half, is respectively provided with certain trial test experience.
During each taste evaluation, often group sample includes two test samples and a control sample, or two control samples and a test sample, and the order employing random order that sample is put, sample appearance is without obvious characteristic difference. If trial test personnel correctly have selected, according to taste abnormal smells from the patient difference, two samples that abnormal smells from the patient is identical from three samples, then prove that test sample exists with control sample and grow abnormal smells from the patient difference; If selecting mistake, proving that test sample and control sample are without growing abnormal smells from the patient difference, result is table 4 such as.
Comparative result statistical table is tasted in the shelf life of products intussusception abnormal smells from the patient change of each embodiment of table 4
Be appreciated that according to upper table statistical result: the product of the present invention in the shelf life of 7 days and 21 days with the same day produce new product in 5% significant level without obvious abnormal smells from the patient difference, prove that product of the present invention flavor taste change in shelf life is less, within tolerance interval.
Product microbubble uniformity test experiments
Gassy fermentation milk product carries out microbubble uniformity test, and experiment is primarily directed to its upper strata, middle level and lower floor's mouthfeel change and carries out.
Test experiments method is: using the product of the embodiment of the present invention 1 to embodiment 8 as test sample, stored refrigerated under 2��6 DEG C of conditions, respectively draw 40ml goods in the upper strata of each sample, middle level and lower floor respectively and carry out " taking two in three " trial test experiment (triangle method of inspection, triangle test), the gassy fermentation breast of the present invention and the uniformity of the microbubble of aerogenesis flavored fermented milk upper strata, middle level and lower floor are investigated in bubble sense during mainly through tasting. Often group trial test number 50 people, men and women respectively accounts for half, is respectively provided with certain trial test experience.
During each taste evaluation, often group sample includes two test samples and a control sample, or two control samples and a test sample, and the order employing random order that sample is put, sample appearance is without obvious characteristic difference. If the personnel of trial test correctly have selected identical two sample according to the bubble sensory difference (reaction gas production difference) when tasting from three samples, then prove that test sample and control sample exist microbubble uniformity difference; If selecting mistake, proving that test sample and control sample are without microbubble uniformity difference, result is table 5 such as.
The product upper, middle and lower layer microbubble uniformity of each embodiment of table 5 tastes comparative result statistical table
Be appreciated that according to upper table statistical result: the product of the present invention in the shelf life of 7 days and 21 days in upper strata, middle level and lower floor the mouthfeel of microbubble in 5% significant level without obvious uniformity difference, prove that the microbubble existed in product of the present invention has certain uniformity, within tolerance interval.
Product holds the test experiments of bubble ability
Gassy fermentation milk product is held the test of bubble ability, and experiment is primarily directed to its bubble holding capacity within the shelf-life and carries out.
Test experiments method is: using the product of the embodiment of the present invention 1 to embodiment 8 as test sample, by the product fill of embodiment 1 to embodiment 6 in existing Yoghourt flexible package common on the market, by the product fill of embodiment 7 to embodiment 8 in existing active lactic acid bacteria drink flexible package common on the market, observing the bulge situation of product within the shelf-life, result is table 6 such as.
Table 6 product bulge situation within the shelf-life
As can be seen from Table 6, gassy fermentation milk product provided by the invention is normal in shelf-life inner tissue's state, without bulge phenomenon, illustrates that this product has and holds bubble ability preferably.
Claims (10)
1. a gassy fermentation milk product, this fermented dairy product is for primary raw material the milk after adding sodium citrate as fermentation substrate, the product containing fine gas bubbles made through sterilization, inoculating starter strain fermentation using fresh milk or reconstituted milk;
Wherein, the addition of sodium citrate is the 0.07%��0.2% of fermentation substrate gross weight; Described starter culture includes lactococcus lactis subsp.cremoris, Leuconostoc, lactococcus lactis biacetyl subspecies and Lactococcus lactis subsp.lactis.
2. gassy fermentation milk product according to claim 1, this fermented dairy product is fermentation milk, flavored fermented milk or fermented milk-containing drink.
3. gassy fermentation milk product according to claim 1, wherein, in described starter culture, the ratio of lactococcus lactis subsp.cremoris, Leuconostoc, lactococcus lactis biacetyl subspecies and Lactococcus lactis subsp.lactis is (0.5��2): (1��5): (1��3): (0.5��2).
4. gassy fermentation milk product according to claim 1, wherein, the inoculum concentration of described lactococcus lactis subsp.cremoris, Leuconostoc, lactococcus lactis biacetyl subspecies and Lactococcus lactis subsp.lactis is 0.008%��0.01%.
5. gassy fermentation milk product according to claim 1, wherein, described starter culture also includes one or more in Lactobacillus bulgaricus, streptococcus thermophilus, Lactococcus, bacillus acidophilus, bifidobacterium longum, bifidobacterium breve, bifidobacteria infantis, bifidobacterium adolescentis, bifidobacterium bifidum, lactobacillus casei, Lactobacillus reuteri and lactobacillus rhamnosus; Preferably, described starter culture does not include yeast.
6. gassy fermentation milk product according to claim 1, wherein, as also comprising saccharide and/or stabilizer in the milk of fermentation substrate.
7. gassy fermentation milk product according to claim 6, wherein, described saccharide is selected from one or more in white sugar, glucose, fructose, lactose, galactose, high fructose syrup, maltose, xylitol, acesulfame potassium and sucralose etc.; The combination of one or more in pectin, gelatin, starch, modified starch, agar, milk protein powder, whey powder, CMC, xanthan gum, PGA of the described stabilizer.
8. gassy fermentation milk product according to claim 7, wherein, containing stabilizer in fermentation substrate, with the gross weight of fermentation substrate for benchmark, described stabilizer be the modified starch of 1 �롫3 ��, the agar of 0.3 �롫0.5 �� and the combination of pectin of 0.2 �롫0.5 ��, the milk protein powder of 1 �롫5 �� and the combination of pectin of 0.2 �롫0.5 ��, the starch of 1 �롫4 �� and 0.2 �롫0.5 �� the combination of pectin.
9. making a method for gassy fermentation milk product described in any one of claim 1��8, the method includes:
Add sodium citrate using more than 80% fresh milk or reconstituted milk for raw material or add the milk of sweetening material and/or stabilizer further as fermentation substrate, sterilization, inoculation includes the starter culture of lactococcus lactis subsp.cremoris, Leuconostoc, lactococcus lactis biacetyl subspecies and Lactococcus lactis subsp.lactis, 30��37 DEG C of fermentation 12��18h, to acidity reach 72��78 �� of T time, stop fermentation, make the product containing fine gas bubbles, be described gassy fermentation milk product.
10. method according to claim 9, it is the aerogenesis flavored fermented milk or the gassy fermentation type beverage containing milk that make brown series, and the method includes:
With more than 80% fresh milk or reconstituted milk for raw material, add the reducing sugar of sodium citrate and 1%��6%, mix homogeneously, at 65��70 DEG C, homogenizing is carried out under 18��20MP pressure, mixed material after homogenizing is at 90��115 DEG C of 2h��15min that sterilize, it is cooled to 30��37 DEG C, inoculation includes lactococcus lactis subsp.cremoris, Leuconostoc, the starter culture of lactococcus lactis biacetyl subspecies and Lactococcus lactis subsp.lactis, 30��37 DEG C of fermentation 12��18h, to acidity reach 72��78 �� of T time, stop fermentation, make the brown flavored fermented milk containing fine gas bubbles or fermented milk-containing drink product.
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