CN106172757A - A kind of pasteurize heat treatment flavored fermented milk and preparation method thereof - Google Patents
A kind of pasteurize heat treatment flavored fermented milk and preparation method thereof Download PDFInfo
- Publication number
- CN106172757A CN106172757A CN201610536384.8A CN201610536384A CN106172757A CN 106172757 A CN106172757 A CN 106172757A CN 201610536384 A CN201610536384 A CN 201610536384A CN 106172757 A CN106172757 A CN 106172757A
- Authority
- CN
- China
- Prior art keywords
- milk
- heat treatment
- homogenizing
- pasteurize
- parts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000010438 heat treatment Methods 0.000 title claims abstract description 31
- 235000015140 cultured milk Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 42
- 230000001954 sterilising effect Effects 0.000 claims abstract description 41
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 40
- 238000000855 fermentation Methods 0.000 claims abstract description 38
- 230000004151 fermentation Effects 0.000 claims abstract description 38
- 235000013336 milk Nutrition 0.000 claims abstract description 35
- 239000008267 milk Substances 0.000 claims abstract description 35
- 210000004080 milk Anatomy 0.000 claims abstract description 35
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 28
- 239000004310 lactic acid Substances 0.000 claims abstract description 21
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 21
- 239000003381 stabilizer Substances 0.000 claims abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 20
- 241000894006 Bacteria Species 0.000 claims abstract description 19
- 235000008939 whole milk Nutrition 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000002156 mixing Methods 0.000 claims abstract description 12
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 9
- 238000000265 homogenisation Methods 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims description 43
- 229930006000 Sucrose Natural products 0.000 claims description 16
- 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 claims description 16
- 238000003756 stirring Methods 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims description 10
- 229920001817 Agar Polymers 0.000 claims description 8
- 239000008272 agar Substances 0.000 claims description 8
- 235000010419 agar Nutrition 0.000 claims description 8
- 238000010792 warming Methods 0.000 claims description 8
- 229920002148 Gellan gum Polymers 0.000 claims description 7
- 229920000161 Locust bean gum Polymers 0.000 claims description 7
- 239000002253 acid Substances 0.000 claims description 7
- 239000000216 gellan gum Substances 0.000 claims description 7
- 235000010492 gellan gum Nutrition 0.000 claims description 7
- 239000000711 locust bean gum Substances 0.000 claims description 7
- 235000010420 locust bean gum Nutrition 0.000 claims description 7
- 239000001814 pectin Substances 0.000 claims description 7
- 229920001277 pectin Polymers 0.000 claims description 7
- 235000010987 pectin Nutrition 0.000 claims description 7
- 241000901050 Bifidobacterium animalis subsp. lactis Species 0.000 claims description 5
- 241000194041 Lactococcus lactis subsp. lactis Species 0.000 claims description 5
- 235000014969 Streptococcus diacetilactis Nutrition 0.000 claims description 5
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 5
- 229940009289 bifidobacterium lactis Drugs 0.000 claims description 5
- 230000015556 catabolic process Effects 0.000 claims description 5
- 239000000839 emulsion Substances 0.000 claims description 5
- 235000013861 fat-free Nutrition 0.000 claims description 5
- 238000011081 inoculation Methods 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 239000012467 final product Substances 0.000 claims description 2
- 241000186660 Lactobacillus Species 0.000 claims 2
- 229940039696 lactobacillus Drugs 0.000 claims 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 1
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 claims 1
- 235000014962 Streptococcus cremoris Nutrition 0.000 claims 1
- 239000004576 sand Substances 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 10
- 238000000034 method Methods 0.000 abstract description 10
- 230000000694 effects Effects 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 3
- 239000000047 product Substances 0.000 description 19
- 238000000746 purification Methods 0.000 description 8
- 235000013618 yogurt Nutrition 0.000 description 8
- 210000000481 breast Anatomy 0.000 description 7
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 6
- 235000019647 acidic taste Nutrition 0.000 description 6
- 239000001768 carboxy methyl cellulose Substances 0.000 description 6
- 235000019197 fats Nutrition 0.000 description 6
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 6
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 6
- 235000019640 taste Nutrition 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 240000001046 Lactobacillus acidophilus Species 0.000 description 4
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 4
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 4
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 4
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 244000057717 Streptococcus lactis Species 0.000 description 3
- 235000014897 Streptococcus lactis Nutrition 0.000 description 3
- 244000052616 bacterial pathogen Species 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 235000012976 tarts Nutrition 0.000 description 3
- 230000032258 transport Effects 0.000 description 3
- 230000008859 change Effects 0.000 description 2
- 238000007872 degassing Methods 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products 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 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000356 contaminant Substances 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000021001 fermented dairy product Nutrition 0.000 description 1
- 238000007667 floating Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000013021 overheating Methods 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 235000004252 protein component Nutrition 0.000 description 1
- 235000020122 reconstituted milk Nutrition 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000021262 sour milk Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
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
- A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
-
- 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
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/249—Thermophilus
Abstract
The present invention relates to food technology field, be specifically related to a kind of pasteurize heat treatment flavored fermented milk and preparation method thereof.Include following raw material by weight: raw milk 30 70 parts, whole milk powder 3 10 parts, sweeting agent 5 15 parts, stabilizer 0.5 1.0 parts, lactic acid 0.2 0.4 parts, fermented bacterium 0.008 0.012 parts, 15 50 parts of water.Its preparation method include batch mixing, for the first time homogenizing and sterilization, ferment, allocate, homogenizing and sterilization for the second time.The fermentation milk mouthfeel of the present invention is unique, drink conveniently, be of high nutritive value, and room temperature preserves, long shelf-life, it is simple to transport and store.The preparation method of the present invention, by twice sterilization and homogenization, i.e. can obtain the fermentation milk with pasteurize effect, and the method is simple, convenient, is suitable for industrialized production, and equipment cost is low, production cost is low.
Description
Technical field
The present invention relates to food technology field, be specifically related to a kind of pasteurize heat treatment flavored fermented milk and preparation side thereof
Method.
Background technology
Yoghourt, owing to having the local flavor of uniqueness and abundant nutrition, enjoys the favor of consumer.But owing to common sour milk produces
The product shelf-life is short, general only 7-21 days, mainly based on local area sale, transports in addition, stores and sale is both needed to cold
D-chain trace, not only increases the cost of product, also makes the sale radius of product be restricted, and those not yet possess cold chain condition
Delicious food and the nutrition of Yoghourt just cannot be enjoyed in area.
Pasteurize heat treatment flavored fermented milk is ambient product, long shelf-life, and market capacity is big, and therefore it is not necessarily like newly
Fresh Yoghourt is the most strictly fixed output quota by sales, and not only in big and medium-sized cities, even can go deep into samll cities and towns, and economically developed rural area,
Can break the normal procedure Yoghourt region limit.
Pasteurize heat treatment flavored fermented milk is the fermentation milk through Overheating Treatment, and the purpose of its heating is inactivation fermentation milk
In microorganism and enzyme, although killing lactic acid viable bacteria, but the nutrition of Yoghourt is not only from lactic acid viable bacteria, lactic acid bacteria is in acid
In milk fermentation process, produced metabolite also has the main nutrient composition such as fat of high nutritive value, particularly Yoghourt
The change that fat, albumen and lactose etc. are occurred during Yoghourt fermentation so that it is nutritive value is greatly improved.
And the complex production process of the pasteurize heat treatment flavored fermented milk of routine is complicated, equipment is huge, expensive, and nothing
Method uses existing Yoghourt Production equipment so that this type of fermentation milk produces inconvenience, and cost is high.And how to provide one to guarantee the quality
Phase can be extended, and the less fermentation milk of nutrient component damages, becomes the problem that this invention address that research.
Summary of the invention
It is an object of the invention to provide a kind of pasteurize heat treatment flavored fermented milk, this fermentation milk mouthfeel is unique, drink
Conveniently, it is of high nutritive value, and room temperature preserves, long shelf-life, it is simple to transport and store.
The present invention also aims to provide the preparation method of a kind of pasteurize heat treatment flavored fermented milk, this preparation side
Method passes through twice sterilization and homogenization, i.e. can obtain the fermentation milk with pasteurize effect, and the method is simple, convenient, suitable
It is suitable for industrialized production, and equipment cost is low, production cost is low.
In order to realize object above, the present invention adopts the following technical scheme that
A kind of pasteurize heat treatment flavored fermented milk, includes following raw material by weight: raw milk 30-70 part, entirely
Fat milk powder 3-10 part, sweeting agent 5-15 part, stabilizer 0.5-1.0 part, lactic acid 0.2-0.4 part, fermented bacterium 0.008-0.012
Part, water 15-50 part.
Optionally, described sweeting agent is white sugar.
Optionally, described stabilizer is that sodium carboxymethyl cellulose, pectin, locust bean gum, gellan gum, agar are according to weight ratio
Example is the mixture of 18-22:4-6:4-6:1-2:5-7.
Optionally, described fermented bacterium is Lactobacillus bulgaricus, streptococcus thermophilus, Lactococcus lactis subsp.lactis, breast
One or more in acid lactis subsp. cremoris, Bifidobacterium lactis, bacillus acidophilus.
Optionally, protein content >=2.9% in described raw milk, fat content >=3.1%, nonfat milk solids content >=
8.1%；Described whole milk powder, protein content >=23%, fat content >=26%.
The preparation method of above-mentioned pasteurize heat treatment flavored fermented milk, comprises the following steps:
(1) batch mixing: whole milk powder, the sweeting agent of 10-30%, stirring will be added in whole raw milks so that it is mixing,
Material 1；
(2) homogenizing and sterilization for the first time: material 1 is heated to 60-80 DEG C, carries out under conditions of pressure is 16-18MPa
Homogenizing, then carries out under the conditions of 95-97 DEG C the 280-320 second that sterilizes, obtains material 2；
(3) fermentation: after step (2) being sterilized, gained material 2 is cooled to 41-43 DEG C, and then inoculation fermentation strain, at 41-
Carrying out ferment at constant temperature to fermenting acidity under the conditions of 43 DEG C is 80-85 ° of T, and then stirring, breakdown of emulsion be cooled to 30 DEG C, obtain material 3；
(4) allotment: water is warming up to 80-85 DEG C, by stabilizer, lactic acid, remaining white sugar, step (3) gained material 3
It is added thereto, mix homogeneously, obtains material 4；
(5) homogenizing and sterilization for the second time: by step (4) allocate after gained material 4 pressure be 15MPa, temperature be 60-80
Carry out homogenizing under the conditions of DEG C, then carry out under the conditions of 73-77 DEG C the 25-35 second that sterilizes, to obtain final product.
Optionally, in step (1), raw milk first carries out sterilizing and homogenizing before using, and described sterilization is for being 95-97 in temperature
Sterilize the 280-320 second under the conditions of DEG C, or sterilize the 13-17 second under the conditions of temperature is 120-122 DEG C；Described homogenization pressure is 18-
20MPa, homogenizing temperature 60-90 DEG C.
Optionally, after described homogenizing, raw milk is cooled to less than 7 DEG C, standby.
The present invention provide pasteurize heat treatment flavored fermented milk, with raw milk, whole milk powder, sweeting agent, stabilizer,
Lactic acid, fermented bacterium are primary raw material, and wherein, raw milk uses raw milk and whole milk powder to combine, and solves single use raw
The scarcity of raw material problem that sweet milk causes in raw milk dull season, and that single use reconstituted milk easily produces in terms of products taste is thick
Bad mouthfeel rough, rough, therefore, raw milk is used in combination with whole milk powder so that all can be smooth and easy during raw milk dull and rush season
Ground tissue produces, and can keep the good taste of product and the stability of mouthfeel.And add lactic acid in the feed, purpose
It is: (1) regulation pH value: lactic acid exchanges abridged edition invention finished product pH value as a kind of " natural " food additive its uniqueness
Effect.The present invention is the pasteurize heat treatment flavored fermented milk that after employing is fermented, the technique of dispensing is produced, in fermentation work
Will terminate fermentation after the pH value of fermentation milk reaches requirement during sequence, otherwise, the state of fermentation milk will be destroyed.But, sending out
After ferment strain fermentation, the material such as white sugar to be added, stabilizer, purification water during allotment, dilutes the concentration of fermentation milk, pH value
Change therewith, thus do not reach the pH value required by final products.And pH value does not reaches when requiring product in shelf life
Stability has a great impact, and therefore uses breast acid for adjusting pH value；(2) local flavor is improved: it is " new that tart flavour can make food have certain
Fresh " taste, the sweet taste of saccharide can be balanced and strengthen fragrance.Fruity hard sugar without acid has the most uncomfortable taste, citric acid and Herba Marsileae Quadrifoliae
The tart flavour of fruit acid is strong and short, and lactic acid is the most acid weak and taste is soft and long times of aftertaste, also can increase butter fragrance in milk product.This
Outward, add lactic acid, to fresh-keeping, facilitating digestion, chelated metal ions and stablize the aspects such as color and luster and also function to important effect.Lactic acid
With fermented bacterium with the use of, acidity and the tart flavour mouthfeel of fermentation milk can better control over, mild acidity, sweet and sour taste.
The present invention provide fermentation milk, be further defined by stabilizer used be by sodium carboxymethyl cellulose, pectin, locust bean gum,
Gellan gum, agar are compounding by a certain percentage to be formed.Because of pH value to be regulated when the present invention uses stabilizer, add lactic acid, need to examine
Consider protected protein matter.Meanwhile, because have employed twice sterilization twice homogenization, viscosity loss is very big in process of production, so protecting
Thickening is also wanted while protecting protein.Protein is had and protects well by the sodium carboxymethyl cellulose, the pectin that use in the present invention
Protect effect；Locust bean gum, gellan gum, agar have synergistic thickening effect, especially agar to cool down product after 35-40 DEG C of fill again
Viscosity increases substantially；Several stabilizers are collaborative to be used, and can effectively protect wherein protein component, keeps its viscosity and sour-sweet
Agreeable to the taste mouthfeel.
The preparation method of the present invention, by twice sterilization and homogenizing process, sterilization, is to whole milk powder and part for the first time
Sweeting agent, raw milk configuration material 1 sterilize, it is therefore an objective to kill the pathogenic bacteria to human body is unhelpful and ensure sweat simultaneously
The favourable growth of middle probiotic bacteria, not by living contaminants；Second time sterilization is to sterilize gained material 4, it is therefore an objective to kill product
The nutrient substance in pathogenic bacteria retained product the most greatly unhelpful to human body in product.Twice homogenization makes product more equal
Even exquisiteness consistent, smooth, allows the nutrient substance such as fat, protein become little granule from bulky grain thus reaches to be easier to digestion and inhale
The effect received.Twice sterilization and homogenizing so that gained fermentation milk is more uniform, careful, and nutritional labeling is not destroyed.Meanwhile,
Gained fermentation milk can preserve with room temperature, is more beneficial for storing and transport.
The preparation method that the present invention provides, it is not necessary to use specialty pasteurize fermentation milk production line, uses common beverages raw
Produce line can produce, and gained fermentation milk can preserve with room temperature, extended shelf-life.The preparation method that the present invention provides, if
Standby low cost, production cost is low, and production efficiency is high.
In preparation method of the present invention, the first pretreatment to raw milk not only includes homogenizing and sterilization, before homogenizing and sterilization,
Also including clean breast and degassing, wherein, clean breast can remove the impurity in Lac Bovis seu Bubali；Degassing can reduce kills in follow-up sterilization process
There is scale formation in bacterium plate, and the stability to product that simultaneously deaerates plays a role；Homogenizing is by the fat in raw milk
Bulky grain becomes little granule, prevents the phenomenon of fat floating during depositing；Sterilization can kill the pathogenic bacterium in raw milk,
Suppression microbial reproduction.
Detailed description of the invention
Embodiment 1
A kind of pasteurize heat treatment flavored fermented milk, includes following raw material by weight: raw milk 50 parts, rich milk
6 parts of powder, white sugar 10 parts, stabilizer 0.7 part, lactic acid 0.3 part, fermented bacterium 0.01 part, 34 parts of water of purification.
Wherein, described stabilizer be sodium carboxymethyl cellulose, pectin, locust bean gum, gellan gum, agar, according to weight ratio
Example is the mixture of 20:5:5:1.5:6.
Described fermented bacterium is Lactobacillus bulgaricus, streptococcus thermophilus, Lactococcus lactis subsp.lactis, lactococcus lactis
One or more in subsp. cremoris, Bifidobacterium lactis, bacillus acidophilus.
Protein content >=2.9% in raw milk used, fat content >=3.1%, nonfat milk solids content >=8.1%；
Described whole milk powder, protein content >=23%, fat content >=26%.
The preparation method of above-mentioned pasteurize heat treatment flavored fermented milk, comprises the following steps:
(1) raw milk pretreatment: raw milk, after clean breast, carries out sterilizing and homogenizing, and described sterilization temperature is 96 DEG C, kills
The bacterium time is 300 seconds, and described homogenization pressure is 19MPa, homogenizing temperature 75 DEG C, and outlet temperature 10 DEG C is cold by raw milk after homogenizing
But to less than 7 DEG C, standby；
(2) batch mixing: whole raw milks are warming up to 53 DEG C, is subsequently adding whole milk powder, the white sugar of 20%, stirring, makes
Its mixing, and keep 53 DEG C to be incubated 20 minutes, obtain material 1；
(3) homogenizing and sterilization for the first time: material 1 is heated to 70 DEG C, carries out homogenizing under conditions of pressure is 17MPa,
Then carry out sterilizing under the conditions of 96 DEG C 300 seconds, obtain material 2；
(4) fermentation: after step (3) being sterilized, gained material 2 is cooled to 42 DEG C, and then inoculation fermentation strain, at 42 DEG C of bars
Carrying out ferment at constant temperature to fermenting acidity under part is 83 ° of T, then stirring, breakdown of emulsion, and is cooled to 30 DEG C, obtains material 3；
(5) allotment: purification water is warming up to 83 DEG C, stabilizer is done according to the ratio that part by weight is 1:5 with white sugar
After Hun, it is slowly added in the purification water after heating up, after stirring, adds lactic acid, remaining white sugar and step (4) gained
Material 3, mix homogeneously, obtain material 4；
(6) homogenizing and sterilization for the second time: by step (5) allocate after gained material 4 pressure be 15MPa, temperature be 70 DEG C
Under the conditions of carry out homogenizing, then carry out sterilizing under the conditions of 75 DEG C 30 seconds, obtain fermentation milk；
(7) fill: step (6) gained fermentation milk is carried out fill under the conditions of 38 DEG C, obtains finished product.
Embodiment 2
A kind of pasteurize heat treatment flavored fermented milk, includes following raw material by weight: raw milk 70 parts, rich milk
5 parts of powder, white sugar 8 parts, stabilizer 0.8 part, lactic acid 0.2 part, fermented bacterium 0.008 part, purify 16 parts of water.
Wherein, described stabilizer is that sodium carboxymethyl cellulose, pectin, locust bean gum, gellan gum, agar are according to part by weight
Mixture for 18:6:6:1:7.
Described fermented bacterium is Lactobacillus bulgaricus, streptococcus thermophilus, Lactococcus lactis subsp.lactis, lactococcus lactis
One or more in subsp. cremoris, Bifidobacterium lactis, bacillus acidophilus.
Protein content >=2.9% in raw milk used, fat content >=3.1%, nonfat milk solids content >=8.1%；
Described whole milk powder, protein content >=23%, fat content >=26%.
The preparation method of above-mentioned pasteurize heat treatment flavored fermented milk, comprises the following steps:
(1) raw milk pretreatment: raw milk, after clean breast, carries out sterilizing and homogenizing, and described sterilization temperature is 121 DEG C,
Sterilizing time is 15 seconds；Described homogenization pressure is 18MPa, homogenizing temperature 90 DEG C, and outlet temperature 8 DEG C is cold by raw milk after homogenizing
But to less than 7 DEG C, standby；
(2) batch mixing: whole raw milks are warming up to 55 DEG C, is subsequently adding whole milk powder, the white sugar of 10%, stirring, makes
Its mixing, and keep 55 DEG C to be incubated 20 minutes, obtain material 1；
(3) homogenizing and sterilization for the first time: material 1 is heated to 60 DEG C, carries out homogenizing under conditions of pressure is 18MPa,
Then carry out sterilizing under the conditions of 97 DEG C 280 seconds, obtain material 2；
(4) fermentation: after step (3) being sterilized, gained material 2 is cooled to 43 DEG C, and then inoculation fermentation strain, at 43 DEG C of bars
Carrying out ferment at constant temperature to fermenting acidity under part is 80 ° of T, then stirring, breakdown of emulsion, and is cooled to 30 DEG C, obtains material 3；
(5) allotment: purification water is warming up to 85 DEG C, stabilizer is done according to the ratio that part by weight is 1:5 with white sugar
After Hun, it is slowly added in the raw milk after heating up, after stirring, adds lactic acid, remaining white sugar and step (4) gained
Material 3, mix homogeneously, obtain material 4；
(6) homogenizing and sterilization for the second time: by step (5) allocate after gained material 4 pressure be 15MPa, temperature be 60 DEG C
Under the conditions of carry out homogenizing, then carry out sterilizing under the conditions of 77 DEG C 25 seconds, obtain fermentation milk；
(7) fill: step (6) gained fermentation milk is carried out fill under the conditions of 35 DEG C, obtains finished product.
Embodiment 3
A kind of pasteurize heat treatment flavored fermented milk, includes following raw material by weight: raw milk 30 parts, rich milk
10 parts of powder, white sugar 11 parts, stabilizer 1.0 parts, lactic acid 0.4 part, fermented bacterium 0.012 part, 47.6 parts of water of purification.
Wherein, described stabilizer is that sodium carboxymethyl cellulose, pectin, locust bean gum, gellan gum, agar are according to part by weight
Mixture for 22:4:4:2:5.
Described fermented bacterium is Lactobacillus bulgaricus, streptococcus thermophilus, Lactococcus lactis subsp.lactis, lactococcus lactis
One or more in subsp. cremoris, Bifidobacterium lactis, bacillus acidophilus.
Protein content >=2.9% in raw milk used, fat content >=3.1%, nonfat milk solids content >=8.1%；
Described whole milk powder, protein content >=23%, fat content >=26%.
The preparation method of above-mentioned pasteurize heat treatment flavored fermented milk, comprises the following steps:
(1) raw milk pretreatment: raw milk, after clean breast, carries out sterilizing and homogenizing, and described sterilization temperature is-97 DEG C,
Sterilizing time is 320 seconds, and described homogenization pressure is 20MPa, homogenizing temperature 60 DEG C, and outlet temperature 12 DEG C, by raw milk after homogenizing
It is cooled to less than 7 DEG C, standby；
(2) batch mixing: whole raw milks are warming up to 50 DEG C, is subsequently adding whole milk powder, the white sugar of 30%, stirring, makes
Its mixing, and keep 50 DEG C to be incubated 20 minutes, obtain material 1；
(3) homogenizing and sterilization for the first time: material 1 is heated to 80 DEG C, carries out homogenizing under conditions of pressure is 16MPa,
Then carry out sterilizing under the conditions of 95 DEG C 320 seconds, obtain material 2；
(4) fermentation: after step (3) being sterilized, gained material 2 is cooled to 41 DEG C, and then inoculation fermentation strain, at 41 DEG C of bars
Carrying out ferment at constant temperature to fermenting acidity under part is 85 ° of T, then stirring, breakdown of emulsion, and is cooled to 30 DEG C, obtains material 3；
(5) allotment: purification water is warming up to 80 DEG C, stabilizer is done according to the ratio that part by weight is 1:5 with white sugar
After Hun, it is slowly added in the purification water after heating up, after stirring, adds lactic acid, remaining white sugar and step (4) institute
Obtain material 3, mix homogeneously, obtain material 4；
(6) homogenizing and sterilization for the second time: by step (5) allocate after gained material 4 pressure be 15MPa, temperature be 80 DEG C
Under the conditions of carry out homogenizing, then carry out sterilizing under the conditions of 73 DEG C 35 seconds, obtain fermentation milk；
(7) fill: step (6) gained fermentation milk is carried out fill under the conditions of 40 DEG C, obtains finished product.
Embodiment of the present invention 1-3 gained fermented dairy product, can preserve 150 days under normal temperature condition, never degenerate.
Claims (8)
1. a pasteurize heat treatment flavored fermented milk, it is characterised in that include following raw material by weight: raw milk
30-70 part, whole milk powder 3-10 part, sweeting agent 5-15 part, stabilizer 0.5-1.0 part, lactic acid 0.2-0.4 part, fermented bacterium
0.008-0.012 part, water 15-50 part.
Pasteurize heat treatment flavored fermented milk the most according to claim 1, it is characterised in that described sweeting agent is white sand
Sugar.
Pasteurize heat treatment flavored fermented milk the most according to claim 1, it is characterised in that described stabilizer is carboxylic first
Base sodium cellulosate, pectin, locust bean gum, gellan gum, agar are the mixing of 18-22:4-6:4-6:1-2:5-7 according to part by weight
Thing.
Pasteurize heat treatment flavored fermented milk the most according to claim 1, it is characterised in that described fermented bacterium is for protecting
Add Leah lactobacillus, streptococcus thermophilus, Lactococcus lactis subsp.lactis, lactococcus lactis subsp.cremoris, Bifidobacterium lactis, addicted to acid
One or more in lactobacillus.
Pasteurize heat treatment flavored fermented milk the most according to claim 1, it is characterised in that albumen in described raw milk
Matter content >=2.9%, fat content >=3.1%, nonfat milk solids content >=8.1%；Described whole milk powder, protein content >=
23%, fat content >=26%.
6. a preparation method for the pasteurize heat treatment flavored fermented milk as described in claim 1-5 is arbitrary, its feature exists
In, comprise the following steps:
(1) batch mixing: whole milk powder, the sweeting agent of 10-30%, stirring will be added in whole raw milks so that it is mixing, obtain material
1；
(2) homogenizing and sterilization for the first time: material 1 is heated to 60-80 DEG C, is carried out all under conditions of pressure is 16-18MPa
Matter, then carries out under the conditions of 95-97 DEG C the 280-320 second that sterilizes, obtains material 2；
(3) fermentation: after step (2) being sterilized, gained material 2 is cooled to 41-43 DEG C, and then inoculation fermentation strain, at 41-43 DEG C
Under the conditions of to carry out ferment at constant temperature to fermenting acidity be 80-85 ° of T, then stirring, breakdown of emulsion be cooled to 30 DEG C, obtain material 3；
(4) allotment: water is warming up to 80-85 DEG C, stabilizer, lactic acid, remaining white sugar, step (3) gained material 3 are added
Wherein, mix homogeneously, obtain material 4；
(5) homogenizing and sterilization for the second time: by step (4) allocate after gained material 4 pressure be 15MPa, temperature be 60-80 DEG C of bar
Carry out homogenizing under part, then carry out under the conditions of 73-77 DEG C the 25-35 second that sterilizes, to obtain final product.
The preparation method of pasteurize heat treatment flavored fermented milk the most according to claim 6, it is characterised in that step
(1) in, raw milk first carries out sterilizing and homogenizing before using, and described sterilization is the 280-320 that sterilizes under the conditions of temperature is 95-97 DEG C
Second, or sterilize the 13-17 second under the conditions of temperature is 120-122 DEG C；Described homogenization pressure is 18-20MPa, homogenizing temperature 60-90
℃。
The preparation method of pasteurize heat treatment flavored fermented milk the most according to claim 7, it is characterised in that described all
After matter, raw milk is cooled to less than 7 DEG C, standby.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610536384.8A CN106172757A (en) | 2016-07-08 | 2016-07-08 | A kind of pasteurize heat treatment flavored fermented milk and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610536384.8A CN106172757A (en) | 2016-07-08 | 2016-07-08 | A kind of pasteurize heat treatment flavored fermented milk and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106172757A true CN106172757A (en) | 2016-12-07 |
Family
ID=57472784
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610536384.8A Pending CN106172757A (en) | 2016-07-08 | 2016-07-08 | A kind of pasteurize heat treatment flavored fermented milk and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106172757A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110200072A (en) * | 2018-02-28 | 2019-09-06 | 内蒙古蒙牛乳业（集团）股份有限公司 | Dairy products and preparation method thereof |
| CN111838315A (en) * | 2020-07-15 | 2020-10-30 | 常熟理工学院 | Preparation method of barley seedling powder fermented milk-containing beverage |
| CN112293494A (en) * | 2020-10-30 | 2021-02-02 | 光明乳业股份有限公司 | Yoghourt and preparation method thereof |
| CN114711294A (en) * | 2022-03-11 | 2022-07-08 | 河南花花牛乳业集团股份有限公司 | Secondary-ingredient hot-filling normal-temperature yoghourt and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104146061A (en) * | 2014-09-02 | 2014-11-19 | 光明乳业股份有限公司 | Low-temperature fermented milk as well as raw material composition and preparation method thereof |
| CN104814124A (en) * | 2015-05-19 | 2015-08-05 | 光明乳业股份有限公司 | Normal-temperature drinking type yoghourt and preparation method thereof |
| CN104920605A (en) * | 2015-05-29 | 2015-09-23 | 光明乳业股份有限公司 | Hot-filled fermented milk and preparation method thereof |
| CN105123921A (en) * | 2015-10-16 | 2015-12-09 | 光明乳业股份有限公司 | Room-temperature fermented milk and preparing method thereof |
| CN105123930A (en) * | 2015-10-16 | 2015-12-09 | 光明乳业股份有限公司 | Yoghourt drunk at room temperature and preparing method of yoghourt |
| CN105211282A (en) * | 2015-10-16 | 2016-01-06 | 光明乳业股份有限公司 | A kind of air-setting type Yoghourt and preparation method thereof |
-
2016
- 2016-07-08 CN CN201610536384.8A patent/CN106172757A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104146061A (en) * | 2014-09-02 | 2014-11-19 | 光明乳业股份有限公司 | Low-temperature fermented milk as well as raw material composition and preparation method thereof |
| CN104814124A (en) * | 2015-05-19 | 2015-08-05 | 光明乳业股份有限公司 | Normal-temperature drinking type yoghourt and preparation method thereof |
| CN104920605A (en) * | 2015-05-29 | 2015-09-23 | 光明乳业股份有限公司 | Hot-filled fermented milk and preparation method thereof |
| CN105123921A (en) * | 2015-10-16 | 2015-12-09 | 光明乳业股份有限公司 | Room-temperature fermented milk and preparing method thereof |
| CN105123930A (en) * | 2015-10-16 | 2015-12-09 | 光明乳业股份有限公司 | Yoghourt drunk at room temperature and preparing method of yoghourt |
| CN105211282A (en) * | 2015-10-16 | 2016-01-06 | 光明乳业股份有限公司 | A kind of air-setting type Yoghourt and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110200072A (en) * | 2018-02-28 | 2019-09-06 | 内蒙古蒙牛乳业（集团）股份有限公司 | Dairy products and preparation method thereof |
| CN111838315A (en) * | 2020-07-15 | 2020-10-30 | 常熟理工学院 | Preparation method of barley seedling powder fermented milk-containing beverage |
| CN112293494A (en) * | 2020-10-30 | 2021-02-02 | 光明乳业股份有限公司 | Yoghourt and preparation method thereof |
| CN114711294A (en) * | 2022-03-11 | 2022-07-08 | 河南花花牛乳业集团股份有限公司 | Secondary-ingredient hot-filling normal-temperature yoghourt and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105123930B (en) | A kind of room temperature drinking yoghourt and preparation method thereof | |
| CN102986874B (en) | Kefir viable type sour milk beverage and production method thereof | |
| CN105123921B (en) | A kind of normal temperature fermentation cream and preparation method thereof | |
| CN102657261B (en) | Carrot-containing yogurt and method for producing same | |
| CN102100252A (en) | Fermented dairy product and preparation method and raw material composition thereof, lactobacillus plantarum application | |
| CN106172775A (en) | A kind of fruity flavored fermented milk and preparation method thereof | |
| CN104839332B (en) | A kind of preparation method of high activity peptide acidified milk | |
| CN105211282A (en) | A kind of air-setting type Yoghourt and preparation method thereof | |
| CN105325541A (en) | Living bacterium type room temperature yoghurt and making method thereof | |
| CN107897368A (en) | A kind of probiotics fermention breast and preparation method thereof | |
| CN103153075B (en) | Method for manufacturing liquid fermented milk | |
| CN101326938A (en) | Natural hard cheese with design and color and preparation thereof | |
| CN104381449A (en) | Yogurt containing fermented glutinous rice and fruit granules and preparation method of yogurt | |
| CN107927163A (en) | A kind of room temperature drinking yoghourt and preparation method thereof | |
| CN106172757A (en) | A kind of pasteurize heat treatment flavored fermented milk and preparation method thereof | |
| CN108112699A (en) | A kind of fruit juice Yoghourt and preparation method thereof | |
| CN106857834A (en) | With acidified milk of acidifying function and preparation method thereof after suppression | |
| CN104489131A (en) | Living bacterium-type whey protein beverage and preparation method thereof | |
| CN107307077A (en) | A kind of normal temperature drinks type jujube corn yoghourt and preparation method thereof | |
| Rasane et al. | Fermented indigenous Indian dairy products: standards, nutrition, technological significance and opportunities for its processing. | |
| CN103168853B (en) | Fermentation dairy product and preparation method thereof | |
| CN104186661B (en) | A kind of Grape almond high calcium acidophilus goat milk acidified milk and preparation method thereof | |
| JPS6041441A (en) | Multi-culture yogurt, solid spread, cottage cheese and production thereof | |
| CN102919357A (en) | Lemon flavor beverage and preparation method thereof | |
| CN109430394A (en) | A kind of low alcohol sour milk beverage and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| CB02 | Change of applicant information | ||
| CB02 | Change of applicant information |
Address after: 463500 intersection of Cultural Road and Moon Bay Avenue, Xincai County, Zhumadian, Henan, China Applicant after: Henan Hua Hua cow dairy group Limited by Share Ltd Address before: 450000 Tengda Road, Ma Zhai industrial agglomeration area, Zhengzhou, Henan, 1 Applicant before: Henan HuaHuaNiu Biotechnology Co., Ltd. |
|
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161207 |