CN105746705A - Drinking low-fat yogurt and preparation method thereof - Google Patents
Drinking low-fat yogurt and preparation method thereof Download PDFInfo
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- CN105746705A CN105746705A CN201610142330.3A CN201610142330A CN105746705A CN 105746705 A CN105746705 A CN 105746705A CN 201610142330 A CN201610142330 A CN 201610142330A CN 105746705 A CN105746705 A CN 105746705A
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- 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
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
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- 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
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/137—Thickening substances
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Abstract
The invention discloses a preparation method of drinking low-fat yogurt.The drinking low-fat yogurt comprises, by weight, 88-90.7 parts of low-fat raw milk, 0.7-0.9 part of whey protein concentrate, 8.5-11.2 parts of white granulated sugar and culture.The preparation method includes the steps of raw material mixing, constant-volume operation, homogenizing, sterilization, fermentation, emulsion breaking, primary homogenizing and the like.The drinking low-fat yogurt and the preparation method thereof have the advantages that in order to solve the problems of insufficiency in protein content and instability of drinking yogurt, the whey protein concentrate, as a gel protein, with the effects of nutrition enhancers and functions of stabilizers is added into the milk to achieve stability of the drinking yogurt, so that the step of adding other stabilizers is omitted, a preparation technology is simplified, and the protein content can be also increased; the drinking low-fat yogurt is low in cost and high in quality but inexpensive.
Description
Technical field
The present invention relates to fermented dairy product technical field, be specifically related to one and drink type low fat sour milk and preparation method thereof.
Background technology
Yoghourt is global pandemic health food, Yoghourt can be divided into coagulating type, agitating type by its form and drink three kinds of type, wherein coagulating type and although stirred yoghurt is nutritious, taste flavor is preferable, but its state stiff, it is not easy to drink, product adhesion also can be made to cause waste at packing container inwall, also increase the recycling difficulty of packaging material simultaneously.
Drinking yoghourt first fermented rear breakdown of emulsion and cold type cooling, then process through low-pressure low-temperature homogenizing, after this PROCESS FOR TREATMENT, the product viscosity obtained is low, good fluidity, delicate mouthfeel are smooth, sour and sweet palatability, saturating fragrance are good.But for the shortcoming overcoming Product Status thickness during second homogenate in technique, homogenizing can be carried out at Yoghourt fermentation a certain amount of water of complete interpolation, the protein content causing product does not reaches requirement, this is accomplished by adding the raw materials such as concentrated milk, whey powder or reconstituted milk to increase percent protein, additionally, drinking yoghourt needs add stabilizer carry out the stability of maintenance system.China publication number CN
The patent of 102524392 A discloses " a kind of drinking yoghourt and production method thereof ", pectin, gellan gum and composite phosphate mixed stabilizer are added in milk and makes mixed liquor, add Yoghourt and carry out homogenizing, this method solve the stability problem of drinking yoghourt, but add a high proportion of Yoghourt and production cost is increased；Publication number CN
The patent of 101731332 A discloses " a kind of drinking yoghourt and preparation method thereof ", the method solves the stable problem of product by adding pectin and gelatin as stabilizer, it is simultaneously introduced whey powder and improves the protein content of product, although the product obtained all can meet requirement, but technique is relatively complicated.
Summary of the invention
The purpose of the present invention is aiming at the deficiencies in the prior art, it is provided that one drinks type low fat sour milk and preparation method thereof, and to solve the problem that drinking yoghourt protein content is not enough and product is unstable, low cost, technique are simple simultaneously.
Technical scheme is as follows:
A kind of preparation method drinking type low fat sour milk, its raw material includes the material of weight components: low-fat neutral base milk 88-90.7 part, whey protein concentrate 0.7-0.9 part, white sugar 8.5-11.2 part and strain；Its preparation method comprises the steps:
(1) by the low-fat neutral base milk mixing of whey protein concentrate, white sugar and part, mixed liquor A is obtained；
(2) remaining low-fat neutral base milk is added in mixed liquor A, after constant volume, be cooled to less than 6 DEG C, obtain mixed liquor B；
(3) mixed liquor B is carried out homogenizing and sterilization processing；
(4) the mixed liquor B after sterilization processing after cooling, inoculates strain wherein, and the addition of strain is 180-220DCU/ ton, and stirring 10 ~ 20min is to uniformly, and ferment 5-6h, obtains mixed liquor C.
(5) mixed liquor C is carried out breakdown of emulsion process, cool down afterwards, then carry out one-level homogenizing, make viscosity of sludge reach 500 ~ 550cp；
(6) step (5) gained feed liquid it is cooled to 2 ~ 6 DEG C and carries out fill, i.e. obtaining drinking type low fat sour milk.
Further, mixing in described step (1) specifically comprises the processes of: the 30%-50% taking low-fat neutral base milk total amount is warming up to 45-50 DEG C, adds whey protein concentrate, stirring 5min, the most static hydration 20-30min, adds white sugar stirring and extremely dissolves, obtain mixed liquor A.
Further, the technological parameter that in described step (3), homogenizing processes is: homogenizing temperature is 60-65 DEG C, and pressure is 18-20MPa.
Further, sterilization processing 300s at the technique of sterilization processing is 93-97 DEG C in described step (3).
Further, the target temperature that in described step (3), cooling processes is 41-43 DEG C.
Further, the combination of one or more during the strain in described step (4) is Danisco strain 211, Sa Ke Synbio 100 and sky high mountain 450A.
Further, the strain addition in described step (4) is 200 DCU/ tons.
Further, the target temperature that in described step (5), cooling processes is 18-20 DEG C.
Further, in described step (5), the pressure of one-level homogenizing is 3-5MPa.
The two of technical solution of the present invention: one drinks type low fat sour milk, it is prepared by aforementioned preparation process.
The present invention is directed to drinking yoghourt protein content deficiency and product instability problem, take in milk, add existing nutrition enhancer effect, have again the whey protein concentrate of stabilizer function.Whey protein concentrate has good functional character, in yogurt, add whey protein concentrate be possible not only to reduce product cost, can also by improve the local flavor of product, nutrition and health care effect and increase the value of product, partially skimmed milk powder is replaced by whey protein concentrate, the viscosity of product, water-retaining property and organoleptic properties can be improved, it is also possible to reduce yogurt layering in storage process or milk surum separates out.
The present invention is advantageous in that: (1) whey protein concentrate concentrates the most of nutritional labeling in milk, may advantageously facilitate healthy；(2) as a kind of gel protein, the addition of whey protein concentrate, solve the stability of drinking yoghourt, eliminate the step adding other stabilizers, simplify production technology, the protein content of product can also be improved simultaneously；(3) low cost, inexpensive.
Detailed description of the invention
Below in conjunction with specific embodiment, technical scheme is clearly and completely described.
Embodiment 1
A kind of preparation method drinking type low fat sour milk, its raw material includes: low-fat neutral base milk 885g, whey protein concentrate 7g, white sugar 90g and appropriate fermentation strain；Strain selects Danisco strain 211.
Its preparation method comprises the steps:
(1) take the 40% of low-fat neutral base milk total amount and be warming up to 47 DEG C, add whey protein concentrate, stir 5min, more static hydration 23min, add white sugar stirring and extremely dissolve, obtain mixed liquor A；
(2) the low-fat neutral base milk of residue 60% is added in mixed liquor A, after constant volume, be cooled to 5 DEG C, obtain mixed liquor B；
(3) mixed liquor B carrying out homogenizing, the temperature that homogenizing processes is 60 DEG C, and pressure is 18MPa；Then sterilization processing 300s at 94 DEG C；
(4) the mixed liquor B temperature after to be sterilized is down to 42 DEG C, is added thereto to Danisco strain 211, and the addition of strain is 185DCU/ ton；Then stirring 15min is to uniformly, and ferment 6h, obtains mixed liquor C.
(5) mixed liquor C is carried out breakdown of emulsion process, be cooled to 20 DEG C afterwards, under 4MPa, carry out one-level homogenizing, make mixed liquor C viscosity reach 520cp；
(6) step (5) gained feed liquid it is cooled to 5 DEG C and carries out fill, i.e. obtaining drinking type low fat sour milk.
The index of product: protein content 3.5%, in 15 days, no whey separates out.
Embodiment 2
A kind of preparation method drinking type low fat sour milk, its raw material includes: low-fat neutral base milk 892g, whey protein concentrate 8g, white sugar 95g and appropriate fermentation strain；Strain selects the combination of Danisco strain 211 and Sa Ke Synbio 100.
Its preparation method comprises the steps:
(1) take the 40% of low-fat neutral base milk total amount and be warming up to 45 DEG C, add whey protein concentrate, stir 5min, more static hydration 25min, add white sugar stirring and extremely dissolve, obtain mixed liquor A；
(2) the low-fat neutral base milk of residue 60% is added in mixed liquor A, after constant volume, be cooled to 4 DEG C, obtain mixed liquor B；
(3) mixed liquor B carrying out homogenizing, the temperature that homogenizing processes is 63 DEG C, and pressure is 19MPa；Then sterilization processing 300s at 96 DEG C；
(4) the mixed liquor B temperature after to be sterilized is down to 41 DEG C, is added thereto to Danisco strain 211 and Sa Ke Synbio 100, and the addition of combination strain is 190DCU/ ton；Then stirring 17min is to uniformly, and ferment 5.7h, obtains mixed liquor C.
(5) mixed liquor C is carried out breakdown of emulsion process, be cooled to 19 DEG C afterwards, under 3MPa, carry out one-level homogenizing, make mixed liquor C viscosity reach 530cp；
(6) step (5) gained feed liquid it is cooled to 4 DEG C and carries out fill, i.e. obtaining drinking type low fat sour milk.
The index of product: protein content 3.6%, in 15 days, no whey separates out.
Embodiment 3
A kind of preparation method drinking type low fat sour milk, its raw material includes: low-fat neutral base milk 900g, whey protein concentrate 9g, white sugar 110g and appropriate fermentation strain；Strain selects Danisco strain 211 and the combination of sky high mountain 450A.
Its preparation method comprises the steps:
(1) take the 40% of low-fat neutral base milk total amount and be warming up to 50 DEG C, add whey protein concentrate, stir 5min, more static hydration 30min, add white sugar stirring and extremely dissolve, obtain mixed liquor A；
(2) the low-fat neutral base milk of residue 60% is added in mixed liquor A, after constant volume, be cooled to 5 DEG C, obtain mixed liquor B；
(3) mixed liquor B carrying out homogenizing, the temperature that homogenizing processes is 65 DEG C, and pressure is 20MPa；Then sterilization processing 300s at 97 DEG C；
(4) the mixed liquor B temperature after to be sterilized is down to 42 DEG C, is added thereto to Danisco strain 211 and sky high mountain 450A, and the addition of combination strain is 200DCU/ ton；Then stirring 20min is to uniformly, and ferment 5.5h, obtains mixed liquor C.
(5) mixed liquor C is carried out breakdown of emulsion process, be cooled to 20 DEG C afterwards, under 5MPa, carry out one-level homogenizing, make mixed liquor C viscosity reach 520cp；
(6) step (5) gained feed liquid it is cooled to 3 DEG C and carries out fill, i.e. obtaining drinking type low fat sour milk.
The index of product: protein content 3.7%, in 15 days, no whey separates out.
Embodiment 4
A kind of preparation method drinking type low fat sour milk, its raw material includes: low-fat neutral base milk 880g, whey protein concentrate 7g, white sugar 100g and appropriate fermentation strain；Strain selects Sa Ke Synbio 100 and the combination of sky high mountain 450A.
Its preparation method comprises the steps:
(1) take the 40% of low-fat neutral base milk total amount and be warming up to 45 DEG C, add whey protein concentrate, stir 5min, more static hydration 20min, add white sugar stirring and extremely dissolve, obtain mixed liquor A；
(2) the low-fat neutral base milk of residue 60% is added in mixed liquor A, after constant volume, be cooled to 3 DEG C, obtain mixed liquor B；
(3) mixed liquor B carrying out homogenizing, the temperature that homogenizing processes is 60 DEG C, and pressure is 18MPa；Then sterilization processing 300s at 95 DEG C；
(4) the mixed liquor B temperature after to be sterilized is down to 43 DEG C, is added thereto to Sa Ke Synbio 100 and sky high mountain 450A, and the addition of combination strain is 210DCU/ ton；Then stirring 15min is to uniformly, and ferment 5.2h, obtains mixed liquor C.
(5) mixed liquor C is carried out breakdown of emulsion process, be cooled to 20 DEG C afterwards, under 4MPa, carry out one-level homogenizing, make mixed liquor C viscosity reach 500cp；
(6) step (5) gained feed liquid it is cooled to 2 DEG C and carries out fill, i.e. obtaining drinking type low fat sour milk.
The index of product: protein content 3.6%, in 15 days, no whey separates out.
Embodiment 5
A kind of preparation method drinking type low fat sour milk, its raw material includes: low-fat neutral base milk 890g, whey protein concentrate 8.5g, white sugar 105g and appropriate fermentation strain；Strain selects Danisco strain 211, Sa Ke Synbio 100 and the combination of sky high mountain 450A.
Its preparation method comprises the steps:
(1) take the 40% of low-fat neutral base milk total amount and be warming up to 50 DEG C, add whey protein concentrate, stir 5min, more static hydration 25min, add white sugar stirring and extremely dissolve, obtain mixed liquor A；
(2) the low-fat neutral base milk of residue 60% is added in mixed liquor A, after constant volume, be cooled to 5 DEG C, obtain mixed liquor B；
(3) mixed liquor B carrying out homogenizing, the temperature that homogenizing processes is 65 DEG C, and pressure is 20MPa；Then sterilization processing 300s at 93 DEG C；
(4) the mixed liquor B temperature after to be sterilized is down to 42 DEG C, is added thereto to Danisco strain 211, Sa Ke Synbio 100 and sky high mountain 450A, and the addition of combination strain is 220DCU/ ton；Then stirring 15min is to uniformly, and ferment 5h, obtains mixed liquor C.
(5) mixed liquor C is carried out breakdown of emulsion process, be cooled to 18 DEG C afterwards, under 3MPa, carry out one-level homogenizing, make mixed liquor C viscosity reach 550cp；
(6) step (5) gained feed liquid it is cooled to 5 DEG C and carries out fill, i.e. obtaining drinking type low fat sour milk.
The index of product: protein content 3.7%, in 15 days, no whey separates out.
From above-described embodiment it can be seen that the product protein content of various embodiments of the present invention is high, stable system.Additionally, the addition of whey protein concentrate eliminates the step adding other stabilizers, simplify production technology；And relative to adding Yoghourt low cost, inexpensive.
Above example is only a part of embodiment of the present invention rather than whole embodiments.Based on the embodiment in the present invention, all other embodiments that those of ordinary skill in the art are obtained under not making creative work premise, broadly fall into the scope of protection of the invention.Simultaneously, the explanation of above example is only intended to help to understand method and the core concept thereof of the present invention, for one of ordinary skill in the art, thought according to the present invention, the most all will change, in sum, this specification content should not be construed as limitation of the present invention.
Claims (10)
1. the preparation method drinking type low fat sour milk, it is characterised in that its raw material includes the material of weight components: low-fat neutral base milk 88-90.7 part, whey protein concentrate 0.7-0.9 part, white sugar 8.5-11.2 part and fermentation strain；Its preparation method comprises the steps:
(1) by the low-fat neutral base milk mixing of whey protein concentrate, white sugar and part, mixed liquor A is obtained；
(2) remaining low-fat neutral base milk is added in mixed liquor A, after constant volume, be cooled to less than 6 DEG C, obtain mixed liquor B；
(3) mixed liquor B is carried out homogenizing and sterilization processing；
(4) the mixed liquor B after sterilization processing after cooling, inoculates strain wherein, and the addition of strain is 180-220DCU/ ton, and stirring 10 ~ 20min is to uniformly, and ferment 5-6h, obtains mixed liquor C；
(5) mixed liquor C is carried out breakdown of emulsion process, cool down afterwards, then carry out one-level homogenizing, make viscosity of sludge reach 500 ~ 550cp；
(6) step (5) gained feed liquid it is cooled to 2 ~ 6 DEG C and carries out fill, i.e. obtaining drinking type low fat sour milk.
A kind of preparation method drinking type low fat sour milk the most according to claim 1, it is characterized in that, mixing in described step (1) specifically comprises the processes of: the 30%-50% taking low-fat neutral base milk total amount is warming up to 45-50 DEG C, add whey protein concentrate, stirring 5min, the most static hydration 20-30min, adds white sugar stirring and extremely dissolves, obtain mixed liquor A.
A kind of preparation method drinking type low fat sour milk the most according to claim 1, it is characterised in that the technological parameter that in described step (3), homogenizing processes is: homogenizing temperature is 60-65 DEG C, and pressure is 18-20MPa.
A kind of preparation method drinking type low fat sour milk the most according to claim 1, it is characterised in that sterilization processing 300s at the technique of sterilization processing is 93-97 DEG C in described step (3).
A kind of preparation method drinking type low fat sour milk the most according to claim 1, it is characterised in that the target temperature that in described step (3), cooling processes is 41-43 DEG C.
A kind of preparation method drinking type low fat sour milk the most according to claim 1, it is characterised in that: the strain in described step (4) is the combination of one or more in Danisco strain 211, Sa Ke Synbio 100 and sky high mountain 450A.
A kind of preparation method drinking type low fat sour milk the most according to claim 1, it is characterised in that: the strain addition in described step (4) is 200 DCU/ tons.
A kind of preparation method drinking type low fat sour milk the most according to claim 1, it is characterised in that the target temperature that in described step (5), cooling processes is 18-20 DEG C.
A kind of preparation method drinking type low fat sour milk the most according to claim 1, it is characterised in that in described step (5), the pressure of one-level homogenizing is 3-5MPa.
10. drink type low fat sour milk for one kind, it is characterised in that it is prepared by preparation method as according to any one of claim 1-9.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610142330.3A CN105746705A (en) | 2016-03-14 | 2016-03-14 | Drinking low-fat yogurt and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610142330.3A CN105746705A (en) | 2016-03-14 | 2016-03-14 | Drinking low-fat yogurt and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106538685A (en) * | 2016-10-26 | 2017-03-29 | 昆明雪兰牛奶有限责任公司 | Drink type flavored fermented milk and preparation method thereof |
| CN109601618A (en) * | 2018-12-29 | 2019-04-12 | 光明乳业股份有限公司 | A kind of production method that drinking type high-protein yoghourt and product |
| CN109924257A (en) * | 2019-04-12 | 2019-06-25 | 黑龙江完达山林海液奶有限公司 | Low fat high-protein yoghourt and preparation method thereof |
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| CN101731332A (en) * | 2009-12-10 | 2010-06-16 | 内蒙古伊利实业集团股份有限公司 | Drinking yoghourt and making method thereof |
| CN102524388A (en) * | 2012-02-09 | 2012-07-04 | 绿雪生物工程(深圳)有限公司 | High-protein yoghourt and making method thereof |
| CN102524392A (en) * | 2010-12-22 | 2012-07-04 | 内蒙古蒙牛乳业（集团）股份有限公司 | Drinking yoghourt and production method thereof |
| CN102550669A (en) * | 2010-12-28 | 2012-07-11 | 内蒙古伊利实业集团股份有限公司 | High-protein low-fat yogurt and preparation method thereof |
| CN103211011A (en) * | 2013-05-16 | 2013-07-24 | 东北农业大学 | Method for preparing low-fat yogurt |
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2016
- 2016-03-14 CN CN201610142330.3A patent/CN105746705A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101731332A (en) * | 2009-12-10 | 2010-06-16 | 内蒙古伊利实业集团股份有限公司 | Drinking yoghourt and making method thereof |
| CN102524392A (en) * | 2010-12-22 | 2012-07-04 | 内蒙古蒙牛乳业（集团）股份有限公司 | Drinking yoghourt and production method thereof |
| CN102550669A (en) * | 2010-12-28 | 2012-07-11 | 内蒙古伊利实业集团股份有限公司 | High-protein low-fat yogurt and preparation method thereof |
| CN102524388A (en) * | 2012-02-09 | 2012-07-04 | 绿雪生物工程(深圳)有限公司 | High-protein yoghourt and making method thereof |
| CN103211011A (en) * | 2013-05-16 | 2013-07-24 | 东北农业大学 | Method for preparing low-fat yogurt |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106538685A (en) * | 2016-10-26 | 2017-03-29 | 昆明雪兰牛奶有限责任公司 | Drink type flavored fermented milk and preparation method thereof |
| CN109601618A (en) * | 2018-12-29 | 2019-04-12 | 光明乳业股份有限公司 | A kind of production method that drinking type high-protein yoghourt and product |
| CN109924257A (en) * | 2019-04-12 | 2019-06-25 | 黑龙江完达山林海液奶有限公司 | Low fat high-protein yoghourt and preparation method thereof |
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Application publication date: 20160713 |