CN106359595A - Coagulation type flavored fermented milk with long shelf life and preparation method thereof - Google Patents
Coagulation type flavored fermented milk with long shelf life and preparation method thereof Download PDFInfo
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- CN106359595A CN106359595A CN201610758095.2A CN201610758095A CN106359595A CN 106359595 A CN106359595 A CN 106359595A CN 201610758095 A CN201610758095 A CN 201610758095A CN 106359595 A CN106359595 A CN 106359595A
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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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- 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
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
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Abstract
The present invention discloses coagulation type flavored fermented milk with a long shelf life and a preparation method thereof. The coagulation type flavored fermented milk comprises the following raw materials in weight percentages: 80%-90% of raw milk, 8%-10% of sucrose, 1%-2% of a compound thickener, 1-3% of prebiotics and the balanced being deionized water. The coagulation type flavored fermented milk is extremely excellent in stability and has a shelf life of 150 days or more at room temperature. At the same time, the products have relatively high nutrition and excellent tastes.
Description
Technical field
The invention belongs to technical field of processing dairy products.It is related to a kind of fermentation milk and preparation method thereof, more specifically, this
Bright it is related to a kind of long shelf-life coagulating type flavored fermented milk and preparation method thereof.
Background technology
Yoghourt is with fresh milk or reconstituted milk as raw material, after pasteurize in milk add probioticss fermentation and
A kind of milk product becoming, not only makes Lac Bovis seu Bubali easily digest and assimilate, is more beneficial for the mineral such as calcium, phosphorus utilization rate in human body,
Therefore Yoghourt is a kind of beverage with health-care effect.
Data display, in numerous milk product kinds, Yoghourt is fastest-rising kind in current China milk product, not only
The trend that yield linearly rises, its sales volume growth rate is more up to more than 40%.
Yoghourt type common on the market is broadly divided into stirred yoghurt, drinking yoghourt and solidification type yoghourt etc..
At present, on market, solidification type yoghourt is mainly low-temperature yoghurt, and at 2-6 DEG C, the shelf-life was less than 30 days, in the shelf-life
Due to there is viable bacteria, easily mouthfeel change, is acidified the mass defect such as serious afterwards in product.
Due to part milk plant cold chain build imperfection and two or three line cities and rural area there is no refrigerated condition it is therefore desirable to
Develop a long shelf-life solidification type yoghourt and meet consumer demand, break cold chain transportation and the cryopreserved limit of product simultaneously
System.
Chinese patent application 201510673249.3, discloses a kind of air-setting type Yoghourt and preparation method thereof, preparation
The raw material of method includes raw milk, stabilizer, sweeting agent and leaven, preparation method comprise the steps: (1) by raw milk,
After stabilizer and sweeting agent mix homogeneously, homogenizing, sterilization, cooling, obtain mixed liquor;(2) to the mixed liquor of step (1) gained
Middle inoculating starter, fill;(3) by the fill mixed liquor of step (2) gained by fermentation, cool down, ultra high pressure treatment, obtain final product
Finished product, the pressure of described ultra high pressure treatment is 300-600mpa.
The method realizes the re-pasteurization of product using 300-600mpa ultra high pressure treatment.The weak point of ultra high pressure treatment
It is that the requirement to equipment is higher, equipment investment is larger and also has equally high requirement to process object it is impossible to realize industrial metaplasia
Produce.
Content of the invention
The technical problem to be solved in the present invention is to provide a kind of long shelf-life coagulating type flavored fermented milk and preparation method thereof,
Improve mouthfeel and stability, increase the shelf-life, be easy to store.
For solving above-mentioned technical problem, the technical solution used in the present invention is:
A kind of long shelf-life coagulating type flavored fermented milk, raw material weight percentage ratio composition includes,
Raw milk 80%-90%, sucrose 8%-10%, prebioticses 1-3%, compounding thickening agent 1%-2%, remaining is deionized water.
Further improvement of the present invention is: described prebioticses are oligofructose, polydextrose, dextrinosan, low
At least one in xylan, soybean oligo saccharide.
Further improvement of the present invention is: raw material also include add protein, interpolations protein be concentrated lactoalbumin,
At least one in total milk protein and casein, the weight percent hundred adding protein is the 0.5-1.5% of raw material gross weight.
Further improvement of the present invention is: described compounding thickener ingredients are agar, pectin, citrus fiber, gelatin, thing
The combination of at least three kinds in reason starch, glutinous rice starch, diacetyl tartarate list double glyceride.
Further improvement of the present invention is: in described compounding thickening agent, composition and parts by weight are: pectin 0.5-2.0,
Agar 1.0-3.0, citrus fiber 1.0-2.0, gelatin 1.0-4.0, physics starch 5.0-10.0, glutinous rice starch 2.0-5.0, double second
Acyl tartaric acid list double glyceride 0.3-0.8.
Further improvement of the present invention is: described raw milk is raw milk or reconstituted milk.
A kind of preparation method of long shelf-life coagulating type flavored fermented milk, comprises the following steps,
A mixes: raw milk is warming up to 50-60 DEG C, adds other raw materials mixing 15-30min；
B homogenizing: by step a gained feed liquid 60 DEG C -65 DEG C, 20 ± 2mpa pressure carry out homogenizing 1 time；
C sterilizes: by step b gained feed liquid at 95 ± 3 DEG C, sterilize 5min, and is cooled to 42 ± 1 DEG C；
D ferments: it is filled in container containing after inoculating starter in step c gained feed liquid, 42 ± 1 DEG C of bottom fermentation 5-6 hours,
When ph value reaches 4.3-4.6, terminate fermentation；
E finished product: by the Yoghourt after the completion of fermentation carry out cooling in 5-10 minute after re-pasteurization 20-25 DEG C described room temperature
Solidified-type fermented milk.
Further improvement of the present invention is: in step e, re-pasteurization adopts tunnel spray sterilization, sterilization temperature 85-95
DEG C, sterilizing time 15-30min.
Further improvement of the present invention is: in step d, leaven includes bacillus acidophilus, lactobacillus casei, rhamnose
At least two kinds combinations in lactobacilluss, Lactobacillus bulgaricus, lactococcus lactis and streptococcus thermophiluss.
Further improvement of the present invention is: the addition of leaven is 200u/t.
Due to adopting technique scheme, have the beneficial effects that produced by the present invention:
The long shelf-life coagulating type flavored fermented milk mouldability that the present invention produces is excellent, and delicate mouthfeel is smooth, and room temperature preserves
Time reaches more than 5 months, mouthfeel unchanged and without issue acidifying etc. mass defect, broken solidification type yoghourt need cold chain transportation and
Cryopreserved restriction.
In the preparation method of long shelf-life coagulating type flavored fermented milk of the present invention, Yoghourt has relatively after secondary thermal sterilization
Good mouthfeel and stability.Overcome common solidification type yoghourt after secondary thermal sterilization, coarse mouthfeel, fragrance in albuminous degeneration
Weaken and the mass defects such as bleed.The present invention is by screening protected protein, the preferable colloid of retention ability is compounded and is screened " product
Viscous " the air-setting Yoghourt produced of leaven high and that there is strong fragrance have fine and smooth smooth mouthfeel and in the shelf-life no
The mass defects such as bleed.
Specific embodiment
With reference to specific embodiment, the present invention will be further described.
A kind of long shelf-life coagulating type flavored fermented milk, raw material weight percentage ratio composition includes,
Raw milk 80%-90%, sucrose 8%-10%, prebioticses 1-3%, compounding thickening agent 1%-2%, remaining is deionized water.
The preferred version of raw material weight percentage ratio composition includes,
Raw milk 83%-88%, sucrose 8%-10%, prebioticses 1-2%, compounding thickening agent 1%-2%, remaining is deionized water.
Raw milk is raw milk or reconstituted milk.Raw material also include add protein, interpolations protein be concentrated lactoalbumin,
At least one in total milk protein and casein, the weight percent hundred adding protein is the 0.5-1.5% of raw material gross weight.
Prebioticses are oligofructose, polydextrose, dextrinosan, oligomeric xylose, in soybean oligo saccharide at least one
Kind.
Compounding thickener ingredients are agar, pectin, citrus fiber, gelatin, physics starch, glutinous rice starch, diacetyl tartaric
The combination of at least three kinds in acid list double glyceride.In compounding thickening agent, composition and parts by weight are: pectin 0.5-2.0, agar
1.0-3.0, citrus fiber 1.0-2.0, gelatin 1.0-4.0, physics starch 5.0-10.0, glutinous rice starch 2.0-5.0, biacetyl wine
Stone acid list double glyceride 0.3-0.8.
A kind of preparation method of above-mentioned long shelf-life coagulating type flavored fermented milk, comprises the following steps,
A mixes: raw milk is warming up to 50-60 DEG C, adds other raw materials mixing 15-30min.
B homogenizing: by step a gained feed liquid 60 DEG C -65 DEG C, 20 ± 2mpa pressure carry out homogenizing 1 time.
C sterilizes: by step b gained feed liquid at 95 ± 3 DEG C, sterilize 5min, and is cooled to 42 ± 1 DEG C.D ferments: to step c
It is filled to after inoculating starter in gained feed liquid in container containing, 42 ± 1 DEG C of bottom fermentation 5-6 hours, when ph value reaches 4.3-4.6
When, terminate fermentation.Wherein leaven include bacillus acidophilus, lactobacillus casei, lactobacillus rhamnosuss, Lactobacillus bulgaricus,
At least two kinds combinations in lactococcus lactis and streptococcus thermophiluss.The addition of leaven is 200u/t.
E finished product: the Yoghourt after the completion of fermentation is carried out re-pasteurization, re-pasteurization mode sprays sterilization, sterilization for tunnel
Temperature 85-95 DEG C, sterilizing time 15-30min, cool in 5-10 minute afterwards 20-25 DEG C described air-setting type send out
Kefir milk.
Illustrate with reference to embodiment
Embodiment 1
The air-setting type fermentation milk of the present embodiment, including the raw material of following percentage by weight: fresh milk 85%, sucrose 9%, concentrate
Lactalbumin 1.0%, oligofructose 3.0%, compounding thickening agent 1.2%, leaven 200u/t, balance of water.I.e. every 1 ton of finished product bag
Include following weight raw material fresh milk 850kg, sucrose 90kg, concentrated lactoalbumin 10kg, oligofructose 30kg, compounding thickening agent
12kg, leaven 200u/t, balance of water.Compounding thickening stabilizing agent is agar 2.0 kg, pectin 0.5 kg, citrus fiber 1
Kg, physics starch 7.7kg, diacetyl tartarate list double glyceride 0.8 kg.
The preparation method of the air-setting type fermentation milk of the present embodiment comprises the steps:
A mixes: 300kg milk is warming up to 50-60 DEG C, adds concentrated lactoalbumin, sucrose, oligofructose, compounding thickening agent
Mixed dissolution 15-30min, gained feed liquid is mixed with remaining milk, deionized water is settled to 1000kg；
B homogenizing: by step a gained feed liquid 65 DEG C, 20mpa pressure carry out homogenizing 1 time；
C sterilizes: by step b gained feed liquid at 95 DEG C, sterilize 5min, and is cooled to 42 ± 1 DEG C；
D ferments: the inoculating starter in step c gained feed liquid, 42 ± 1 DEG C of bottom fermentations 6 hours, when ph value reaches 4.4, terminates
Ferment；
E finished product: by step d gained Yoghourt through spraying 95 DEG C of tunnel, cool to 20-25 DEG C after 15min sterilization and obtain air-setting type
Fermentation milk.
Embodiment 2
The air-setting type fermentation milk of the present embodiment, including the raw material of following percentage by weight: fresh milk 87%, sucrose 9%, concentrate
Lactalbumin 1.0%, compounding thickening agent 1.5%, leaven 200u/t, balance of water.I.e. every 1 ton of finished product includes following weight raw material
Fresh milk 870kg, sucrose 90kg, concentrated lactoalbumin 10kg, compounding thickening agent 15kg, leaven 200u/t, balance of water.Multiple
Joining thickening stabilizing agent is agar 1.5 kg, pectin 0.5 kg, gelatin 1.0 kg, physics starch 8.0 kg, glutinous rice starch 4.0kg.
The preparation method of the air-setting type fermentation milk of the present embodiment comprises the steps:
A mixes: 300kg milk is warming up to 50-60 DEG C, adds concentrated lactoalbumin, sucrose, compounding thickening agent mixed dissolution
15-30min, gained feed liquid is mixed with remaining milk, deionized water is settled to 1000kg；
B homogenizing: by step a gained feed liquid 65 DEG C, 20mpa pressure carry out homogenizing 1 time；
C sterilizes: by step b gained feed liquid at 95 DEG C, sterilize 5min, and is cooled to 42 ± 1 DEG C；
D ferments: the inoculating starter in step c gained feed liquid, 42 ± 1 DEG C of bottom fermentations 6 hours, when ph value reaches 4.4, terminates
Ferment；
E finished product: by step d gained Yoghourt through spraying 95 DEG C of tunnel, cool to 20-25 DEG C after 15min sterilization and obtain air-setting type
Fermentation milk.
Embodiment 3
The air-setting type fermentation milk of the present embodiment, including the raw material of following percentage by weight: fresh milk 80%, sucrose 9%, full milk
Albumen 1.5%, compounding thickening agent 1.5%, leaven 200u/t, balance of water.I.e. every 1 ton of finished product includes the fresh cattle of following weight raw material
Milk 800kg, sucrose 90kg, total milk protein 15kg, compounding thickening agent 15kg, leaven 200u/t, balance of water.Compounding thickening is steady
Determining agent is gelatin 6 kg, pectin 0.5 kg, citrus fiber 1.0 kg, physics starch 5.0 kg, glutinous rice starch 2.5kg.
The preparation method of the air-setting type fermentation milk of the present embodiment comprises the steps:
A mixes: 300kg milk is warming up to 50-60 DEG C, adds total milk protein, sucrose, compounding thickening agent mixed dissolution 15-
30min, gained feed liquid is mixed with remaining milk, deionized water is settled to 1000kg；
B homogenizing: by step a gained feed liquid 65 DEG C, 20mpa pressure carry out homogenizing 1 time；
C sterilizes: by step b gained feed liquid at 95 DEG C, sterilize 5min, and is cooled to 42 ± 1 DEG C；
D ferments: the inoculating starter in step c gained feed liquid, 42 ± 1 DEG C of bottom fermentations 6 hours, when ph value reaches 4.4, terminates
Ferment；
E finished product: by step d gained Yoghourt through spraying 95 DEG C of tunnel, cool to 20-25 DEG C after 15min sterilization and obtain air-setting type
Fermentation milk.
Inventor is detected, concrete outcome is as follows to air-setting type fermentation milk quality of the present invention, and table 1 is real
Apply the testing result of a products obtained therefrom, table 2 is embodiment Analyses Methods for Sensory Evaluation Results.
Product checking index:
Freeze force value (bloom g): the important indicator evaluated as solidification type yoghourt mouthfeel.Freeze force value ＜ 20, mouthfeel is partially soft；Jelly power
, between 25-35, mouthfeel is moderate for value；Freeze force value ＞ 35, mouthfeel is partially hard.
Freeze power instrument with js-2b type and push 4 DEG C of products jelly power of 4mm detection.(take 2 bottles of samples, 3 points of every bottle of mensure, totally 6 groups
Number is averaged).
Ph value: be acidified and whether have the important indicator of living contaminantses after whether producing as product.
Count 25 DEG C of measurements with mettler toledo fe20 ph.
Table 1. product physical and chemical index and microorganism detection result:
Sensory evaluation standard: full marks are 10 points, very light by 1(=) very strong to 10(=) represent.
Table 2. embodiment sensory evaluation:
The long shelf-life coagulating type flavored fermented milk mouldability that the present invention produces is excellent, and delicate mouthfeel is smooth, and room temperature preserves
Time reaches more than 5 months, mouthfeel unchanged and without issue acidifying etc. mass defect, broken solidification type yoghourt need cold chain transportation and
Cryopreserved restriction.
Claims (10)
1. a kind of long shelf-life coagulating type flavored fermented milk it is characterised in that: raw material weight percentage ratio composition include,
Raw milk 80%-90%, sucrose 8%-10%, prebioticses 1-3%, compounding thickening agent 1%-2%, remaining is deionized water.
2. a kind of long shelf-life coagulating type flavored fermented milk according to claim 1 it is characterised in that: described prebioticses are
At least one in oligofructose, polydextrose, dextrinosan, oligomeric xylose, soybean oligo saccharide.
3. a kind of long shelf-life coagulating type flavored fermented milk according to claim 1 it is characterised in that: raw material also includes adding
Plus protein, interpolation protein is at least one in concentrated lactoalbumin, total milk protein and casein, adds the weight of protein
Amount is very the 0.5-1.5% of raw material gross weight.
4. a kind of long shelf-life coagulating type flavored fermented milk according to claim 1 ~ 3 it is characterised in that: described compounding increasing
Thick dose of composition is agar, in pectin, citrus fiber, gelatin, physics starch, glutinous rice starch, diacetyl tartarate list double glyceride
At least three kinds of combination.
5. a kind of long shelf-life coagulating type flavored fermented milk according to claim 4 it is characterised in that: described compounding thickening
In agent, composition and parts by weight are: pectin 0.5-2.0, agar 1.0-3.0, citrus fiber 1.0-2.0, gelatin 1.0-4.0, physics
Starch 5.0-10.0, glutinous rice starch 2.0-5.0, diacetyl tartarate list double glyceride 0.3-0.8.
6. a kind of long shelf-life coagulating type flavored fermented milk according to claim 1 it is characterised in that: described raw milk is
Raw milk or reconstituted milk.
7. a kind of preparation method of long shelf-life coagulating type flavored fermented milk it is characterised in that: comprise the following steps,
A mixes: raw milk is warming up to 50-60 DEG C, adds other raw materials mixing 15-30min；
B homogenizing: by step a gained feed liquid 60 DEG C -65 DEG C, 20 ± 2mpa pressure carry out homogenizing 1 time；
C sterilizes: by step b gained feed liquid at 95 ± 3 DEG C, sterilize 5min, and is cooled to 42 ± 1 DEG C；
D ferments: it is filled in container containing after inoculating starter in step c gained feed liquid, 42 ± 1 DEG C of bottom fermentation 5-6 hours,
When ph value reaches 4.3-4.6, terminate fermentation；
E finished product: by the Yoghourt after the completion of fermentation carry out cooling in 5-10 minute after re-pasteurization 20-25 DEG C described room temperature
Solidified-type fermented milk.
8. a kind of long shelf-life coagulating type flavored fermented milk according to claim 7 preparation method it is characterised in that: step
In rapid e, re-pasteurization adopts tunnel spray sterilization, 85-95 DEG C of sterilization temperature, sterilizing time 15-30min.
9. a kind of long shelf-life coagulating type flavored fermented milk according to claim 7 preparation method it is characterised in that: step
In rapid d leaven include bacillus acidophilus, lactobacillus casei, lactobacillus rhamnosuss, Lactobacillus bulgaricus, lactococcus lactis and
At least two kinds combinations in streptococcus thermophiluss.
10. a kind of long shelf-life coagulating type flavored fermented milk according to claim 9 preparation method it is characterised in that:
The addition of leaven is 200u/t.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108142557A (en) * | 2018-02-02 | 2018-06-12 | 河北兄弟伊兰食品科技股份有限公司 | The preparation method of normal-temperature yoghourt thickening stabilizing agent and normal-temperature yoghourt and the two |
| CN108208169A (en) * | 2018-02-02 | 2018-06-29 | 河北兄弟伊兰食品科技股份有限公司 | A kind of Yoghourt of its preparation of thickening stabilizing agent and use and the preparation method of the two |
| CN112075496A (en) * | 2020-09-09 | 2020-12-15 | 河北兄弟伊兰食品科技股份有限公司 | Functional drinking type fermented rye flavor milk and preparation method thereof |
| CN112385704A (en) * | 2019-08-19 | 2021-02-23 | 内蒙古伊利实业集团股份有限公司 | Preparation method of lotus root juice-containing yoghourt |
| CN112841309A (en) * | 2019-11-26 | 2021-05-28 | 内蒙古伊利实业集团股份有限公司 | Spoon-eating type yoghourt additive composition and application thereof, spoon-eating type yoghourt and preparation method |
| CN114190438A (en) * | 2021-12-20 | 2022-03-18 | 内蒙古蒙牛乳业（集团）股份有限公司 | Normal-temperature fermented dairy product with actinidia arguta flavor |
| CN114208880A (en) * | 2021-12-22 | 2022-03-22 | 光明乳业股份有限公司 | Normal-temperature yoghourt for children and preparation method thereof |
| CN117481197A (en) * | 2024-01-02 | 2024-02-02 | 内蒙古蒙牛乳业（集团）股份有限公司 | Zero-addition normal-temperature yoghourt and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108142557A (en) * | 2018-02-02 | 2018-06-12 | 河北兄弟伊兰食品科技股份有限公司 | The preparation method of normal-temperature yoghourt thickening stabilizing agent and normal-temperature yoghourt and the two |
| CN108208169A (en) * | 2018-02-02 | 2018-06-29 | 河北兄弟伊兰食品科技股份有限公司 | A kind of Yoghourt of its preparation of thickening stabilizing agent and use and the preparation method of the two |
| CN112385704A (en) * | 2019-08-19 | 2021-02-23 | 内蒙古伊利实业集团股份有限公司 | Preparation method of lotus root juice-containing yoghourt |
| CN112841309A (en) * | 2019-11-26 | 2021-05-28 | 内蒙古伊利实业集团股份有限公司 | Spoon-eating type yoghourt additive composition and application thereof, spoon-eating type yoghourt and preparation method |
| CN112075496A (en) * | 2020-09-09 | 2020-12-15 | 河北兄弟伊兰食品科技股份有限公司 | Functional drinking type fermented rye flavor milk and preparation method thereof |
| CN112075496B (en) * | 2020-09-09 | 2022-10-04 | 河北兄弟伊兰食品科技股份有限公司 | Functional drinking type fermented rye flavor milk and preparation method thereof |
| CN114190438A (en) * | 2021-12-20 | 2022-03-18 | 内蒙古蒙牛乳业（集团）股份有限公司 | Normal-temperature fermented dairy product with actinidia arguta flavor |
| CN114190438B (en) * | 2021-12-20 | 2023-08-11 | 内蒙古蒙牛乳业（集团）股份有限公司 | Normal temperature fermented dairy product with actinidia arguta taste |
| CN114208880A (en) * | 2021-12-22 | 2022-03-22 | 光明乳业股份有限公司 | Normal-temperature yoghourt for children and preparation method thereof |
| CN117481197A (en) * | 2024-01-02 | 2024-02-02 | 内蒙古蒙牛乳业（集团）股份有限公司 | Zero-addition normal-temperature yoghourt and preparation method thereof |
| CN117481197B (en) * | 2024-01-02 | 2024-03-15 | 内蒙古蒙牛乳业（集团）股份有限公司 | Zero-addition normal-temperature yoghourt and preparation method thereof |
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Application publication date: 20170201 |