CN106259895A - A kind of fermented frozen solid milk goods and preparation method thereof - Google Patents
A kind of fermented frozen solid milk goods and preparation method thereof Download PDFInfo
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Abstract
The present invention provides a kind of fermented frozen solid milk goods and preparation method thereof, and described method includes: preparation fermentation substrate feed liquid, cools down after homogenizing, sterilization, and inoculation fermentation strain, ferment to obtain fermentation milk；Fermentation milk is mixed with rear batch mixing, obtains freezing yogurt mixed liquor；Described freezing yogurt mixed liquor freezes after congealing, and prepares fermented frozen solid milk goods；Wherein, described congealing utilizes freezing machine to use technique of congealing continuously to carry out, and charging, discharging speed are maintained between 30%～100% of pump speed, and freezing machine configuration totally enclosed type stirs curette, cryogenic temperature controls as-15 DEG C～-35 DEG C, and drop temperature controls as-3 DEG C～-4.5 DEG C.Fermented frozen solid milk goods obtained by the present invention have excellent flavor mouthfeel and have higher viable count.
Description
Technical field
The present invention relates to a kind of fermented frozen solid milk goods and preparation method thereof, belong to food processing field.
Background technology
Fermented frozen solid milk goods, are commonly called as fro-yo (freezing yogurt), are that a kind of nutrition combining Yoghourt is protected
It is good for effect and flavour and the ice-cold sensation of ice cream and smooth texture, there is product shelf phase length, edible way
Various feature.Fro-yo is divided into active form fro-yo and antibacterial type freezing acid by whether containing Lactobacillus
Milk.Wherein, active form fro-yo is because deeply being liked by consumer containing activated probiotics.
The at present production of active form fro-yo generally adopt the technology that by two production lines prepare respectively fermentation milk and
Rear batch mixing (mainly sugar liquid), then makes the two be mixed in proportion and makes freezing yogurt compound, then through congealing, filling
The prepared fro-yo finished products such as dress.Wherein, the preparation of fermentation milk directly affects the local flavor of product, and due to fro-yo
In total solids content and contents of saccharide generally much higher than common sour milk, for reduce after batch mixing to properties of product
Impact, the total solid content of the fermented feed liquid of fro-yo is higher than common sour milk fermented feed liquid, always admittedly contains in fermentation liquid
The raising of amount produces many insoluble particles after will causing fermentation, cause mouthfeel the finest and the smoothest, and affect fermenting speed,
Make fermenting speed slack-off, active bacteria negligible amounts in fermentation milk.Additionally, test shows, the subsequent handling after fermentation
Such as fermentation milk and the mixing of rear batch mixing, the operation such as congeal of compound also result in the fatality rate that lactic acid bacteria is certain.?
In the case of this, it is ensured that viable count in frozen yogurt prod also ensures that product has good stability and sour-sweet mouth
Sense, just sweat and rear mixed technique to fro-yo are had higher requirement.
CN103704339A and CN102793012A discloses sodium glutamate and/or trehalose can be as protective agent
Reduce active form Yoghourt in freezing and the fatality rate of lactic acid bacteria during thawing, but whether this/a little protective agent
The decline of lactic acid bacteria in technique of congealing can be reduced unknown, and sodium glutamate can be metabolised to GABA, this
Bioactive substance is possibly for some crowd inapplicable.
Summary of the invention
It is an object of the present invention to provide the preparation method of a kind of fermented frozen solid milk goods, preparation one has
Excellent flavor mouthfeel and there are the fermented frozen solid milk goods of higher viable count.
Another object of the present invention is to provide the fermented frozen solid milk goods obtained by said method
To this end, the present invention provides the preparation method of a kind of fermented frozen solid milk goods, the method includes:
Preparation fermentation substrate feed liquid, including sugar 4%～12%, animal raw fat 10%～30%, milk powder 5%～25%
Or Lac Bovis seu Bubali 20～40%, stabilizer 3 ‰～5 ‰, water surplus, the total solids content of described fermentation substrate feed liquid is
20～45%, described fermentation substrate feed liquid is cooled to 43 DEG C after homogenizing, sterilization, inoculation fermentation strain, and fermentation is to dripping
Determine acidity 120～150 ° of T, obtain fermentation milk；
Fermentation milk is mixed in the ratio of 4～20:1 with rear batch mixing, obtains freezing yogurt mixed liquor；Described rear batch mixing
Including sugar 35%～50%, animal raw fat 3%～10%, syrup 5%～20%, stabilizer 3 ‰～5 ‰, more than water
Amount, the described sugar in rear batch mixing does not include syrup；Wherein, non-fat solid in described freezing yogurt mixed liquor
Content is between 10%～15%, and total sugar content is between 15%～35%；
Described freezing yogurt mixed liquor freezes after congealing, and prepares fermented frozen solid milk goods；Wherein, described solidifying
Freezing is to utilize freezing machine to use technique of congealing continuously to carry out, charging, discharging speed be maintained at pump speed 30%～100% it
Between, such as 30%～90%, preferably 30%～80%, further preferred 30%～70%, the most preferably 30%～60%,
The most preferably 30%～50%, most preferably 30%～40%, freezing machine configuration totally enclosed type stirs curette, cryogenic temperature
Controlling as-15 DEG C～-35 DEG C, drop temperature controls as-3 DEG C～-4.5 DEG C.
The present invention is by changing the formula of fermentation milk and rear batch mixing, and optimization for fermentation technology, technique etc. of congealing prepares
There is excellent flavor mouthfeel and there are the fermented frozen solid milk goods of higher viable count.
Totally enclosed type in the present invention is stirred curette and is had structure as shown in Figure 1, and entirety is stirred and scraped the outside totally-enclosed atresia of bucket
Hole, present inventors have unexpectedly found that this totally enclosed type stirs curette compared to the semi-enclosed curette that stirs of the prior art (such as figure
Shown in 2, stirring to scrape has several irregular holes outside bucket, and its main purpose is to increase stirs feed liquid fortune in bucket when scraping
Dynamic severity, makes frozen feed liquid mix homogeneously with not freezing feed liquid faster) can be substantially reduced and congeal in technique
The fatality rate of lactic acid bacteria.
In the present invention, in addition to indicating especially, described ratio and content are part by weight and weight content.
According to specific embodiments of the present invention, in the preparation method of the fermented frozen solid milk goods of the present invention, described
One or more in white sugar, glucose of sugar in fermentation substrate feed liquid；Animal raw fat includes anhydrous butter oil
And/or dilute butter；Milk powder includes one or more in whole milk powder, skimmed milk powder, high fat milk powder, middle fat milk powder；
Stabilizer includes locust bean gum, xanthan gum, carrageenan, sodium carboxymethyl cellulose, hydroxypropyl PASELLI EASYGEL, list
One or more in fatty acid glyceride, tween.The content of heretofore described animal raw fat is not by milk powder
Or the butterfat in Lac Bovis seu Bubali counts.
According to specific embodiments of the present invention, in the preparation method of the fermented frozen solid milk goods of the present invention, described
Fermented bacterium includes Lactobacillus bulgaricus, streptococcus thermophilus, bacillus acidophilus, breast bifidus bacillus, secondary cheese milk bar
One or more in bacterium, strain 863, strain 726, strain 505, strain 528；Preferably, described fermentation
The inoculum concentration of strain is 0.04 ‰～0.08 ‰.
Present invention discover that the flavor taste of described fermented frozen solid milk goods is had a major impact by the acidity of fermentation milk, pass
The fermentation technology of system is to be fermented fermentation substrate to 70～80 ° of T by standing for fermentation technique, and it is this that the present invention studies discovery
The fro-yo local flavor taste that the fermentation milk of acidity prepares is poor, is not welcome by taster, and the present invention is by changing
The acidity of fermentation milk so that it is fermentation is to 120～150 ° of T, and taste flavor is well received.The fermentation substrate feed liquid of the present invention
Middle solid content is high, uses the common fermentation process of prior art the fermentation substrate feed liquid of the present invention to be fermented extremely
120～150 ° of T.Such as, use one or more of strain described above, more than static fermentation 14h, can be by this
The fermentation substrate feed liquid of invention is fermented to 120～150 ° of T.
But, above-mentioned existing fermentation technology is the longest, and the production cycle is long, optimizes fermentation milk further for this present invention
Fermentation technology so that the fermentation substrate fermentation of high solid content was greatly shortened to time of 120～150 ° of T.This
Bright one side optimizes fermented bacterium, by white sugar 8%, dilute butter 25%, skimmed milk powder 20%, stabilizer 4 ‰
And the water of surplus is as unified fermentation base material, inoculates different fermentations strain, stirring fermentation under identical conditions, screening is sent out
The zymocyte that the ferment time is relatively short.
The fermented bacterium of commercially available purchase is carried out Preliminary screening, and its result is as shown in table 1:
Table 1
| Sequence number | Fermented bacterium | Strain inoculum concentration | Fermentation termination acidity (° T) | Fermentation time (h) |
| 1 | Strain 505 | 0.04‰ | 130 | 17 |
| 2 | Strain 863 | 0.04‰ | 129 | 16 |
| 3 | Strain 528 | 0.04‰ | 131 | 18 |
| 4 | Strain 726 | 0.04‰ | 130 | 16.5 |
Note: in table 1, strain 505 is purchased from E.I.Du Pont Company, and it is streptococcus thermophilus and the mixed vaccine of Deshi Lactobacillus subspecies
Kind；Strain 863 is purchased from E.I.Du Pont Company, and it is the mixed bacteria of Lactobacillus bulgaricus and streptococcus thermophilus；Strain
528 are purchased from E.I.Du Pont Company, and it be that streptococcus thermophilus and the mixed bacteria of Deshi Lactobacillus subspecies, strain 726 are purchased from shutting out
Company of nation, it is streptococcus thermophilus, Deshi Lactobacillus subspecies, bacillus bifidus, the mixed bacteria of bacillus acidophilus.
Strain 863 and strain 726 fermentation time are relatively short as can be seen from Table 1.But still need more than 16h
Can be only achieved about 130 ° of T, to this end, with above-mentioned unified fermentation base material, stirring fermentation, sieves further under identical conditions
Selecting the zymocyte that fermentation time is relatively short, its result is as shown in table 2:
Table 2
| Sequence number | Fermented bacterium | Strain inoculum concentration | Fermentation termination acidity (° T) | Fermentation time (h) |
| 1 | Strain 863+ Bifidobacterium lactis | 0.04‰+0.01‰ | 130 | 14.5 |
| 2 | Strain 726+ Bifidobacterium lactis | 0.04‰+0.01‰ | 132 | 16 |
From table 2 it can be seen that the combination of strain 863 and strain 726 and probiotic Bifidobacterium lactis can shorten fermentation
Time, preferably strain 863 and Bifidobacterium lactis.But still need more than 14.5h to can be only achieved about 130 ° of T, to this end,
With above-mentioned unified fermentation base material, stirring fermentation under identical conditions, different probiotic bacteria and strain 863 are screened further
Composite bacteria in the relatively short composite bacteria of fermentation time, its result is as shown in table 3:
Table 3
From table 3 it can be seen that the composite bacteria of strain 863, bacillus acidophilus and Lactobacillus paracasei can be significantly
Shorten the time of fermentation.It is therefore preferred that the fermented bacterium of the present invention can be strain 863, bacillus acidophilus and
The composite bacteria of Lactobacillus paracasei；Preferably, the weight of strain 863, bacillus acidophilus and Lactobacillus paracasei
Ratio is 3～5:1～3:2～4；It is highly preferred that the weight ratio of strain 863, bacillus acidophilus and Lactobacillus paracasei is
4:1:3。
In the present invention, in addition to fermentation substrate feed liquid is had particular requirement, starter culture is optimized screening, also change
Become traditional fermentation technology, made fermenting speed can further improve.Preparing fro-yo as mentioned above
Time fermenting speed itself very slow, if it is desired to if making the titratable acidity of fermentation reach 120～150 ° of T, in prior art
Static fermentation technique be difficult to meet production requirement, the present invention static fermentation technique in prior art is changed into stirring send out
Ferment, and the Yoghourt fermentation substrate feed liquid fermentation making solid content high by optimizing mixing speed to titratable acidity is
During 130 ° of T, completing in 6.5～7h, the relatively static fermentation process time shortens about half.In research process, this
Bright only the fermentation mode of " static fermentation → breakdown of emulsion " in Yoghourt fermentation technique in prior art is changed into " stirring fermentation ",
It is as shown in table 4 below on the impact of fermentation time, wherein, the strain used be mass ratio 4:1:3 strain 863,
Bacillus acidophilus and the composite bacteria of Lactobacillus paracasei.
Table 4
Data from upper table 4 can be seen that the fermenting speed using the fermentation mode of the present invention can significantly accelerate Yoghourt,
Different mixing speeds has considerable influence to fermenting speed, when ferment mixing speed be 40～60 turns/min be time, send out
Ferment to titratable acidity is 130 ° of T, and the most only 6.5～7h, relatively static fermentation process time shorten about half, and this stirs simultaneously
The mobility mixing the freezing yogurt mixed liquor that the fermentation milk under speed is mixed to get with rear batch mixing disclosure satisfy that follow-up work
The requirement of skill.
According to specific embodiments of the present invention, in the preparation method of the fermented frozen solid milk goods of the present invention, control
Fermentation temperature 40～45 DEG C, fermentation time 6～8h.In fermentation milk, viable count is 1 × 107～10 × 108cfu/g。
According to specific embodiments of the present invention, in the preparation method of the fermented frozen solid milk goods of the present invention, described
One or more in white sugar, glucose of sugar in rear batch mixing；Animal raw fat include anhydrous butter oil and/or
Dilute butter；Syrup includes one or more in high fructose syrup, glucose syrup, maltose, corn syrup；Stabilizer includes
Locust bean gum, xanthan gum, carrageenan, sodium carboxymethyl cellulose, hydroxypropyl PASELLI EASYGEL, single glycerine fatty acid
One or more in ester, tween.
As it was previously stated, fermentation milk operation mixed with rear batch mixing has certain lethal for the viable count in feed liquid
Rate, for ensureing have higher viable count in finished product, the subsequent handling of mixed liquor is also improved by the present invention.
Wherein, use the technique of congealing of continuous way, keep freezing machine persistently to feed, do not close inlet valve, use limit to feed,
While stir scrape, the mode of production of congealing of limit discharging, charging, discharging speed are maintained between 30%～100% of pump speed, solidifying
Freeze mechanism cold temperature and be-15 DEG C～-35 DEG C.The present invention have studied the impact that lactic acid bacteria is become feeble and die by the difference of technique of only congealing,
Result is as shown in table 5, and wherein, sample one congeals after technique, i.e. freezing machine feed for batch (-type) and closes inlet valve persistently
Stirring and scrape to reaching discharging after drop temperature, sample two is for being replaced by after totally enclosed type stirs curette adopt the semi-enclosed curette that stirs
Congeal technique by continuous way, i.e. keep freezing machine persistently to feed, do not close inlet valve, until discharging after drop temperature,
Drop temperature is-5 DEG C, and in technique of congealing continuously, freezing machine cryogenic temperature is-30 DEG C, and discharging speed is pumping
30%, its result is as shown in table 5:
Table 5
The difference of mode of congealing as can be seen from Table 5 has significant impact to the decline of lactic acid bacteria, semi-enclosed stirring is scraped
Device is replaced by after totally enclosed type stirs curette and uses the mode of congealing continuously to can obviously reduce the decline of lactic acid bacteria.
The present invention continues have studied the different impact on lactic acid bacteria decline of temperature of only discharging in technique of congealing, and its result is such as
Shown in table 6 below:
Table 6
As can be seen from Table 6, along with the raising of drop temperature, the decline of lactic acid bacteria is gradually lowered, and works as drop temperature
During for-2.5 DEG C～-4.5 DEG C, lactic acid bacterium number changes not quite, and sample 10 causes meeting due to drop temperature height
The special mouthfeel of cold drink itself, therefore, final drop temperature is optimized for-3.0 DEG C～-4.5 DEG C by the present invention.
According to specific embodiments of the present invention, in the preparation method of the fermented frozen solid milk goods of the present invention, described
Freezing is quick-freezing 30～60min in the environment of-35 DEG C～-40 DEG C of the material after congealing.Normal fill after congealing, this
The expansion rate of bright product is 15～50%.
On the other hand, present invention also offers a kind of fermented frozen solid milk goods, it can use side of the present invention
Method prepares.The fermented frozen solid milk goods of the present invention, wherein viable count >=1 × 106CFU/g.Ensure shelf
Viable count >=1 × 10 in phase6CFU/g, has good flavor taste.The viable bacteria of common fro-yo in prior art
Number only has 103～104CFU/g, the present invention is greatly improved number of viable in fro-yo.
In the present invention, each raw material is the most commercially available, each material performance index meet relevant law, regulation, standard regulation
Quality criteria requirements.Taste demand according to product, also can add appropriate essence and flavoring agent, really in the beverage products of the present invention
Juice or other nutrition enhancer, concrete operations can be carried out according to the state of the art.Lactic acid bacteria in the present invention
Number assay method uses GB478 9.35-2010.
In sum, the invention provides a kind of fermented frozen solid milk article process and a kind of fermented frozen solid milk system
Product, it has a most useful technique effect:
(1), by the improvement of Yoghourt fermentation technique, the problem solving high dry matter Yoghourt fermentation time length, the fullest
The foot requirement of novel fermentation frozen solid milk product, solves again the bottleneck problem of Yoghourt high dry matter fermentation.
(2), by changing traditional Yoghourt material it is fabricated to the technique of cold drink, makes the product after freezing meet cold drink special
Mouthfeel requirement.
(3), by optimization congeal the parameter in technique, effectively reduce the decline of lactic acid bacteria.
Accompanying drawing explanation
Fig. 1 is the schematic diagram of totally enclosed type agitator；
Fig. 2 is the schematic diagram of semi-enclosed agitator, and stirring to scrape has several irregular holes outside bucket.
Detailed description of the invention
The feature further describing the present invention below by specific embodiment and the technique effect being had, but this
Bright the most any way limited.In embodiment, the process of unreceipted actual conditions is known to art
Conventional method and normal condition.
Comparative example 1
Preparation fermentation substrate feed liquid: by white sugar 8%, dilute butter 25%, skimmed milk powder 10%, locust bean gum and list
The water of fatty acid glyceride (weight ratio is 3:5) 4 ‰ and surplus is sufficiently mixed, the described total solid of fermentation substrate feed liquid
Thing content is 43%, described fermentation substrate feed liquid through homogenizing (first class pressure 50MPa, secondary pressure 180MPa),
It is cooled to 43 DEG C after 90 DEG C of sterilization 300s, inoculation strain 863, bacillus acidophilus and Lactobacillus paracasei, always inoculate
Amount is 0.04 ‰, and wherein the weight ratio of strain 863, bacillus acidophilus and Lactobacillus paracasei is 4:1:3,50
Turn/min stirring under under the conditions of temperature 43 DEG C, fermentation, to 130 ° of T of titratable acidity, obtains fermentation milk；
Fermentation milk is mixed by weight the ratio for 4:1 with rear batch mixing, obtains freezing yogurt mixed liquor；Rear batch mixing
By white sugar 40%, anhydrous butter oil 5%, high fructose syrup 15%, locust bean gum and fatty acid monoglyceride (weight ratio
For 3:5) 4 ‰ and excess water mixing cool down and form after homogenizing (pressure 13MPa), 85 DEG C of sterilization 30s；
Gained freezing yogurt mixed liquor congeals through batch (-type), and wherein, the cryogenic temperature of freezing machine is-20 DEG C, discharging
Temperature controls as-4.0 DEG C, and stirring curette is the semi-enclosed curette that stirs as shown in Figure 2, the material congealed carry out fill,
At-35 DEG C, freeze 40min, prepare fro-yo, be designated as sample I.
Comparative example 2
Fro-yo in comparative example 2 according to the identical fermentation substrate feed liquid of comparative example 1 and rear mixture recipes through identical
Step prepares, except that fermentation substrate feed liquid i.e. stops fermentation in fermentation temperature 43 DEG C fermentation to 70 ° of T,
Gained fro-yo is designated as sample II.
The present invention have selected 11 personnel and tastes sample I and sample II, and wherein these 11 personnel swash for long campaigns ice
Insult research staff, allow it carry out tasting contrast in terms of mouthfeel, sour-sweet suitability degree, ferment local-flavor, tasty and refreshing degree four,
Found that these 11 personnel feel two sample no significant differences of mouthfeel aspect, but comparative example 1 sample is sour-sweet suitably,
Fermentation thick taste and entrance is smooth is superior to comparative example 2, tastes personnel for these 11 and the most all likes comparative example 1
Gained fro-yo, this shows that the fermentation of fermentation substrate feed liquid contributes to improving the local flavor mouth of gained fro-yo to 130 ° of T
Sense.
Comparative example 3
Fro-yo in comparative example 3 according to the identical fermentation substrate feed liquid of comparative example 1 and rear mixture recipes through identical
Step prepares, the technique except that employing continuous way is congealed, but semienclosed the stirring the most still used is scraped
Device, keeps freezing machine persistently to feed, does not cut out inlet valve, discharging after reaching-4 DEG C until drop temperature, discharging speed
For the 30% of pumping, gained fro-yo is designated as sample III.
Embodiment 1
Preparation fermentation substrate feed liquid: by white sugar 8%, dilute butter 25%, skimmed milk powder 10%, locust bean gum and list
The water of fatty acid glyceride (weight ratio is 3:5) 4 ‰ and surplus is sufficiently mixed, and described fermentation substrate feed liquid is always solid
Shape thing content is 43%, described fermentation substrate feed liquid through homogenizing (first class pressure 50MPa, secondary pressure 180MPa),
It is cooled to 43 DEG C after 90 DEG C of sterilization 300s, inoculation strain 863, bacillus acidophilus and Lactobacillus paracasei, always inoculate
Amount is 0.04 ‰, and wherein the weight ratio of strain 863, bacillus acidophilus and Lactobacillus paracasei is 4:1:3,50
Turn/min stirring under ferment under the conditions of temperature 43 DEG C, fermentation, to 130 ° of T of titratable acidity, obtains fermentation milk；
Fermentation milk is mixed by weight the ratio for 4:1 with rear batch mixing, obtains freezing yogurt mixed liquor；Rear batch mixing
By white sugar 40%, anhydrous butter oil 5%, high fructose syrup 15%, locust bean gum and fatty acid monoglyceride (weight ratio
For 3:5) 4 ‰ and excess water mixing cool down and form after homogenizing (pressure 13MPa), 85 DEG C of sterilization 30s；
Gained freezing yogurt mixed liquor congeals through continuous way, wherein, keeps freezing machine persistently to feed, does not close charging
Valve, discharging after being-4 DEG C until drop temperature, discharging speed is the 30% of pumping, and the cryogenic temperature of freezing machine is-20 DEG C,
Stir the totally enclosed type as shown in Figure 1 that curette is identical with Fig. 2 size and stir curette, the material congealed carry out fill,
Freeze, prepare fro-yo, be designated as sample IV.
Embodiment 2
Preparation fermentation substrate feed liquid: by white sugar 4%, anhydrous butter oil 20%, whole milk powder 15%, locust bean gum 3.5 ‰
And the water of surplus is sufficiently mixed, described fermentation substrate feed liquid total solids content is 42%, described fermentation substrate feed liquid warp
It is cooled to 43 DEG C after homogenizing, sterilization, inoculation fermentation strain, ferment under 40 turns/min stirring, fermentation
To 135 ° of T of titratable acidity, obtain fermentation milk；Described fermented bacterium is strain 863, bacillus acidophilus, secondary cheese milk
Bacillus, its consumption is respectively 0.03 ‰, 0.01 ‰ and 0.025 ‰.
Fermentation milk is mixed by weight the ratio for 8:1 with rear batch mixing, obtains freezing yogurt mixed liquor；Rear batch mixing
Mixed through homogenizing by white sugar 35%, 82 butter 6%, glucose syrup 20%, locust bean gum 4 ‰ and excess water, killed
Bacterium cooling forms；
Gained freezing yogurt mixed liquor congeals through continuous way, wherein, keeps freezing machine persistently to feed, does not close charging
Valve, until discharging after drop temperature, drop temperature-4 DEG C, discharging speed is the 50% of pumping, the refrigeration temperature of freezing machine
Degree is for-25 DEG C, and stirring curette is that totally enclosed type as shown in Figure 1 stirs curette, and the material congealed carries out fill, freezes,
Prepare fro-yo, be designated as sample V.
Embodiment 3
Preparation fermentation substrate feed liquid: by white sugar 12%, dilute butter 30%, skimmed milk powder 25%, locust bean gum 5 ‰
And the water of surplus is sufficiently mixed, described fermentation substrate feed liquid total solids content is 46%, described fermentation substrate feed liquid warp
It is cooled to 43 DEG C after homogenizing, sterilization, inoculation fermentation strain, ferment under 60 turns/min stirring, fermentation
To 145 ° of T of titratable acidity, obtain fermentation milk；Described fermented bacterium is strain 863, bacillus acidophilus, secondary cheese milk
Bacillus, its consumption is respectively 0.04 ‰, 0.01 ‰ and 0.03 ‰；
Fermentation milk is mixed by weight the ratio for 18:1 with rear batch mixing, obtains freezing yogurt mixed liquor；Rear batch mixing
Mixed through homogenizing, sterilization by white sugar 50%, anhydrous butter oil 10%, maltose 10%, locust bean gum 4 ‰ and excess water
Cooling forms；
Gained freezing yogurt mixed liquor congeals through continuous way, wherein, keeps freezing machine persistently to feed, does not close charging
Valve, until discharging after drop temperature, drop temperature-3.5 DEG C, discharging speed is the 80% of pumping, the refrigeration of freezing machine
Temperature is-30 DEG C, and stirring curette is that totally enclosed type as shown in Figure 1 stirs curette, and the material congealed carries out fill, freezes,
Prepare fro-yo, be designated as sample VI.
The present invention uses GB4789.35-2010 method to determine the Lactobacillus number of sample II～sample IV, its knot
The most as shown in table 7 below:
Table 7
| Title | Lactobacillus quantity (CFU/g) |
| Sample II | 3.2×105 |
| Sample III | 4.3×106 |
| Sample IV | 5.3×107 |
| Sample V | 4.3×106 |
| Sample VI | 5.1×107 |
From upper table 7, it appeared that continuous way is congealed, technique and employing totally enclosed type agitator can substantially reduce Lactic acid bacteria drink
The fatality rate of acid bacterium, makes the active lactic acid bacterial content of final products can reach 1 × 106～1 × 107CFU/g。
Claims (10)
1. a preparation method for fermented frozen solid milk goods, the method includes:
Preparation fermentation substrate feed liquid, including sugar 4%～12%, animal raw fat 10%～30%, milk powder 5%～25%
Or Lac Bovis seu Bubali 20～40%, stabilizer 3 ‰～5 ‰, water surplus, the total solids content of described fermentation substrate feed liquid is
20～45%, described fermentation substrate feed liquid is cooled to 43 DEG C after homogenizing, sterilization, inoculation fermentation strain, and fermentation is to dripping
Determine acidity 120～150 ° of T, obtain fermentation milk；
Fermentation milk is mixed in the ratio of 4～20:1 with rear batch mixing, obtains freezing yogurt mixed liquor；Described rear batch mixing
Including sugar 35%～50%, animal raw fat 3%～10%, syrup 5%～20%, stabilizer 3 ‰～5 ‰, more than water
Amount, the described sugar in rear batch mixing does not include syrup；Wherein, non-fat solid in described freezing yogurt mixed liquor
Content is between 10%～15%, and total sugar content is between 15%～35%；
Described freezing yogurt mixed liquor freezes after congealing, and prepares fermented frozen solid milk goods；Wherein, described solidifying
Freezing is to utilize freezing machine to use technique of congealing continuously to carry out, charging, discharging speed be maintained at pump speed 30%～100% it
Between, freezing machine configuration totally enclosed type stirs curette, and cryogenic temperature controls as-15 DEG C～-35 DEG C, and drop temperature controls as-3 DEG C
～-4.5 DEG C.
Method the most according to claim 1, wherein, the sugar in described fermentation substrate feed liquid selected from white sugar,
One or more in glucose, animal raw fat includes anhydrous butter oil and/or dilute butter；Milk powder include whole milk powder,
One or more in skimmed milk powder, high fat milk powder, middle fat milk powder；Stabilizer includes locust bean gum, xanthan gum, card
Draw the one or many in glue, sodium carboxymethyl cellulose, hydroxypropyl PASELLI EASYGEL, fatty acid monoglyceride, tween
Kind.
Method the most according to claim 1, wherein, described fermented bacterium include Lactobacillus bulgaricus, addicted to
Hot streptococcus, bacillus acidophilus, breast bifidus bacillus, Lactobacillus paracasei, strain 863, strain 726, strain 505,
One or more in strain 528；Preferably, the inoculum concentration of described fermented bacterium is 0.04 ‰～0.08 ‰.
Method the most according to claim 3, wherein, described fermented bacterium includes strain 863, addicted to yogurt bar
Bacterium and the composite bacteria of Lactobacillus paracasei；Preferably, strain 863, bacillus acidophilus and Lactobacillus paracasei
Weight ratio be 3～5:1～3:2～4；It is highly preferred that the weight of strain 863, bacillus acidophilus and Lactobacillus paracasei
Amount ratio is 4:1:3.
5. according to the method according to any one of Claims 1 to 4, wherein, described fermentation milk is inoculation fermentation bacterium
After Zhong, ferment under 40～60 turns/min stirring, ferment to titratable acidity 120～150 ° of T and obtain.
Method the most according to claim 5, wherein, control fermentation temperature 40～45 DEG C, fermentation time 6～8h.
Method the most according to claim 1, wherein, the sugar in described rear batch mixing is selected from white sugar, glucose
In one or more；Animal raw fat includes anhydrous butter oil and/or dilute butter；Syrup includes high fructose syrup, Fructus Vitis viniferae
In syrup, maltose, corn syrup one or more；Stabilizer includes locust bean gum, xanthan gum, carrageenan, carboxylic first
In base sodium cellulosate, hydroxypropyl PASELLI EASYGEL, fatty acid monoglyceride, tween one or more.
Method the most according to claim 1, wherein, described in freeze to be that the material after congealing is at-35 DEG C～-40 DEG C
Environment in quick-freezing 30～60min.
9. fermented frozen solid milk goods, it is to use the method according to any one of claim 1～8 to prepare
Obtain.
Fermented frozen solid milk goods the most according to claim 9, wherein viable count >=1 × 106CFU/g。
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111386036A (en) * | 2017-09-08 | 2020-07-07 | 得意点有限责任公司 | Granulated frozen cream |
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|---|---|---|---|---|
| CN101243811A (en) * | 2008-03-21 | 2008-08-20 | 内蒙古伊利实业集团股份有限公司 | Milk product for reinforcing phytosterin ester and producing method thereof |
| CN104273219A (en) * | 2013-07-08 | 2015-01-14 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen yoghurt and preparation method thereof |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101243811A (en) * | 2008-03-21 | 2008-08-20 | 内蒙古伊利实业集团股份有限公司 | Milk product for reinforcing phytosterin ester and producing method thereof |
| CN104273219A (en) * | 2013-07-08 | 2015-01-14 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen yoghurt and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111386036A (en) * | 2017-09-08 | 2020-07-07 | 得意点有限责任公司 | Granulated frozen cream |
| CN111386036B (en) * | 2017-09-08 | 2022-01-04 | 得意点有限责任公司 | Granulated frozen cream |
| US11523621B2 (en) | 2017-09-08 | 2022-12-13 | Dippin' Dots, L.L.C. | Particulate frozen cream |
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