CN106417600A - Dairy product containing pullulan and preparation method thereof - Google Patents
Dairy product containing pullulan and preparation method thereof Download PDFInfo
- Publication number
- CN106417600A CN106417600A CN201610828661.2A CN201610828661A CN106417600A CN 106417600 A CN106417600 A CN 106417600A CN 201610828661 A CN201610828661 A CN 201610828661A CN 106417600 A CN106417600 A CN 106417600A
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- China
- Prior art keywords
- pullulan
- dairy products
- milk
- juice
- preparation
- 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.)
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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
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/137—Thickening substances
-
- 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
Abstract
The invention provides a dairy product containing pullulan. The dairy product comprises the following components in parts by weight: 200-350 parts of raw milk, 1-3 parts of fermentation agent, 1-3 parts of pullulan, a sweetening agent and a number of other food additives. The invention also discloses a preparation method of the dairy product containing pullulan. The preparation method comprises the following steps: (1) inoculating trace amount of fermentation agent into 500mL of pasteurized milk and carrying out fermentation at 35-38 DEG C for 28-40 hours; (2) adding 1-3% of pullulan, the sweetening agent and other food additives to the mixed fermented milk and stirring the materials to dissolve the materials, thus obtaining thick fermented milk. The dairy product has the beneficial effects that pullulan is prepared through microbial fermentation, is utilized to replace an animal thickener gelatin in common solidified fermented milk and can be convenient for vegetarians to eat; meanwhile, pullulan has acid resistance and can inhibit the activities of aerobic microorganisms to some extent, thus achieving the effect of prolonging the shelf life of the fermented milk.
Description
Technical field
The invention belongs to dairy products are with dairy product processing field, it is related to a kind of dairy products of pullulan-containing and its preparation
Method.
Background technology
Acidified milk and flavored fermented milk have become indispensable drink in consumer's life.Today's society also as
Supplement the important channel of desired protein.Because the sugar content of acidified milk is low, fat content is also significantly lower than milk, is therefore subject to
To slimming fan preference.For the consumer of lactose intolerance, the nutrient content in acidified milk and flavored fermented milk is more
Suitable absorption of human body.In order to improve acidified milk and flavored fermented milk mouthfeel, often its density is adjusted with gelatin and agar, but gelatin
And agar is all extracted with animal sebum and forms, it is not easily accepted by for vegetarian.Pulullan polysaccharide is by fermentable
, without Animal components, full consumer group's demand can be met, pursued by vegetarian.Furthermore, it has been reported that and in paper
Prove that adding pulullan polysaccharide in food can substantially increase effective period of food quality.Pulullan polysaccharide is likewise supplied with gelatin and agar
Cohesive, can use as food thickening agent.
Content of the invention
It is an object of the invention to provide a kind of with pulullan polysaccharide as yoghourt stabilizer, the fermented dairy product of thickener.
A kind of dairy products of pullulan-containing, include following component according to ratio of weight and number：
Aurochs breast 200-350 part, leavening 1-3 part, pulullan polysaccharide 1-3 part, sweetener and other food additives
Some.
In order to obtain superior technique effect, also include fruit juice in described dairy products, the ratio of described fruit juice is 5-12 part.
In order to obtain superior technique effect, described aurochs breast is the milk directly fetched from milk cow.
In order to obtain superior technique effect, described leavening is lactobacillus bulgaricus, or streptococcus thermophilus, or bifid
Bacillus, or the beneficial bacteria of intestinal tract such as a combination thereof.
In order to obtain superior technique effect, described fruit juice includes cider, mango juice, strawberry juice, haw juice, honey peach
Juice, and other one or more fruit, squeezing or the fruit juice pulverizing formation.
In order to obtain superior technique effect, described sweetener be saccharin sodium, Radix Glycyrrhizae, sucrose, fructose, starch sugar, sugar alcohol,
Few fruit, D-sorbite, mannitol, maltitol, xylitol, sugar stevioside, Radix Glycyrrhizae, glycyrrhizic acid 2 sodium, glycyrrhizic acid 3 sodium (potassium),
Arrowroot glucin, one or more combination therein.
The invention also discloses the preparation method of the dairy products of pullulan-containing is to specifically include following steps：
(1) micro leavening is accessed in the cow's milk after 500mL pasteurization, 35-38 DEG C of fermentation 28-40h；
(2) stir under normal temperature, ultrasonic de-bubbled；
(3) 1-3% pulullan polysaccharide and sweetener and other food additives are added in mixing cultured milk and stir
Mix dissolving, you can obtain thick property acidified milk.
In order to obtain superior technique effect, step (2) is to add 5-12 fruit juice, stirs under normal temperature, ultrasonic
De-bubbled.
The present invention has the advantages and positive effects that：Pulullan polysaccharide is formed by fermentable, replaces one using it
As animality thickener gelatin in solidified-type fermented milk, vegetarian can be facilitated to eat.Meanwhile, pulullan polysaccharide have resistance to
Acid it is adaptable to be added in acidic beverages and fermenting beverage, and it has barrier, can suppress to a certain extent
The activity of oxygen animalcule, thus reach the effect of the shelf-life extending acidified milk.The gas barrier property of pulullan polysaccharide, plasticity, viscous
Property all relatively strong, gas permeability is low, and the gas such as oxygen, nitrogen, carbon dioxide and fragrance can hardly pass through, and reduces food in storage process
Nutritive loss, and there is grease resistance, can prevent from spreading and the smell that causes because of dispensing and Oxidation of Fat and Oils contained by additive and
Taste goes bad.
Specific embodiment
Embodiment 1
Original flavor dairy products and preparation method thereof
A kind of dairy products of pullulan-containing, include following component according to ratio of weight and number：
300 parts of sterilized cow's milk, 2 parts of leavening, 2 parts of pulullan polysaccharide, hydroxypropyl PASELLI EASYGEL and monostearate are sweet
1 part of grease.
(1) preparation method is：Micro leavening is accessed in cow's milk after 500mL sterilization, 35-38 DEG C of fermentation 28-40h；
(2) stir under normal temperature, ultrasonic de-bubbled；
(3) add sweetener and other food additives while stirring, 1-3% pulullan polysaccharide is added to mixing and sends out
Stirring and dissolving in kefir milk, you can obtain thick property acidified milk.
Obtained acidified milk uniform color, in slightly yellow, has the peculiar flavour of acidified milk, and acidified milk tissue is fine and smooth all
Even, normal temperature is placed no whey in 7 days and is separated out, and places no whey in 25 days for 2-6 DEG C and separates out.
Table 1：The physical and chemical index of original flavor dairy products
Embodiment 2
Grape flavor dairy products and preparation method thereof
A kind of dairy products of pullulan-containing, include following component according to ratio of weight and number：
270 parts of sterilized cow's milk, 3 parts of pulullan polysaccharide, leavening are micro, and hydroxypropyl PASELLI EASYGEL and monostearate are sweet
1 part of grease, carries 10 parts of grape fiber fruit juice.
(1) preparation method is：Micro leavening is accessed in cow's milk after 500mL sterilization, 35-38 DEG C of fermentation 28-40h；
(2) add 10 portions of grape fiber fruit juice, stir under normal temperature, ultrasonic de-bubbled；
(3) 1-3% pulullan polysaccharide is added to stirring and dissolving in mixing cultured milk, you can obtain thick property acidified milk.
Obtained acidified milk uniform color, in light purple grape, has grape fragrance, and acidified milk tissue is fine and smooth uniformly,
Normal temperature is placed no whey in 7 days and is separated out, and places no whey in 25 days for 2-6 DEG C and separates out.
Table 2：The physical and chemical index of grape flavor dairy products
Embodiment 3：
Strawberry and blueberry dairy products and preparation method thereof：
A kind of dairy products of pullulan-containing, include following component according to ratio of weight and number：
200 parts of sterilized cow's milk, 2 parts of pulullan polysaccharide, leavening are micro, and hydroxypropyl PASELLI EASYGEL and monostearate are sweet
1 part of grease, band strawberry and 20 parts of blueberry jam.
Obtained acidified milk uniform color, in pale pink, has the mixing fragrance of strawberry and blueberry, and acidified milk tissue is thin
Greasy uniform, and carry strawberry and blueberry pulp.Normal temperature is placed no whey in 7 days and is separated out, and places no whey in 25 days for 2-6 DEG C
Separate out.
Table 3 strawberry and the physical and chemical index of blueberry dairy products
Above the specific embodiment of the present invention is described in detail, but described content has been only the preferable enforcement of the present invention
Example is it is impossible to be considered the practical range for limiting the present invention.All impartial changes made according to the present patent application scope and improvement
Deng all should still belong within the patent covering scope of the present invention.
Claims (8)
1. a kind of dairy products of pullulan-containing it is characterised in that：Include following component according to ratio of weight and number：Aurochs breast
200-350 part, leavening 1-3 part, pulullan polysaccharide 1-3 part, sweetener and other food additives are some.
2. a kind of pullulan-containing according to claim 1 dairy products it is characterised in that：In described dairy products also
Including fruit juice, the ratio of described fruit juice is 5-12 part.
3. a kind of pullulan-containing according to claim 2 dairy products it is characterised in that：Described fruit juice includes apple
Fruit juice, mango juice, strawberry juice, haw juice, honey peach juice, and other one or more fruit, squeezing or the fruit juice pulverizing formation.
4. a kind of pullulan-containing according to claim 1 dairy products it is characterised in that：Described aurochs breast be from
The milk that milk cow is directly fetched.
5. a kind of pullulan-containing according to claim 1 dairy products it is characterised in that：Described leavening is to protect
Plus Leah lactobacillus, or streptococcus thermophilus, or Bifidobacterium, or the beneficial bacteria of intestinal tract such as a combination thereof.
6. a kind of pullulan-containing according to claim 1 dairy products it is characterised in that：Described sweetener is sugar
Smart sodium, Radix Glycyrrhizae, sucrose, fructose, starch sugar, sugar alcohol, few fruit, D-sorbite, mannitol, maltitol, xylitol, sugared stevia rebaudianum
Sugar, Radix Glycyrrhizae, glycyrrhizic acid 2 sodium, glycyrrhizic acid 3 sodium（Potassium）, arrowroot glucin, one or more combination therein.
7. the dairy products of pullulan-containing described in claim 1 preparation method it is characterised in that：Specifically include following step
Suddenly：
（1）Micro leavening is accessed in the cow's milk after 500mL pasteurization, 35-38 DEG C of fermentation 28-40h；
(2) stir under normal temperature, ultrasonic de-bubbled；
(3) 1-3% pulullan polysaccharide and sweetener and other food additives are added in mixing cultured milk stir molten
Solution, you can obtain thick property acidified milk.
8. the dairy products of pullulan-containing described in claim 7 preparation method it is characterised in that：Step（2）For adding 5-
12 fruit juice, stir under normal temperature, ultrasonic de-bubbled.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610828661.2A CN106417600A (en) | 2016-09-18 | 2016-09-18 | Dairy product containing pullulan and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610828661.2A CN106417600A (en) | 2016-09-18 | 2016-09-18 | Dairy product containing pullulan and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN106417600A true CN106417600A (en) | 2017-02-22 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610828661.2A Pending CN106417600A (en) | 2016-09-18 | 2016-09-18 | Dairy product containing pullulan and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109043253A (en) * | 2018-07-11 | 2018-12-21 | 天津科技大学 | A kind of fruit-vegetable juice beverage of pullulan-containing and preparation method thereof |
| CN110292070A (en) * | 2019-07-30 | 2019-10-01 | 甘肃省轻工研究院有限责任公司 | A kind of liquid diary product of the polypeptide containing quinoa and preparation method thereof |
| CN111374185A (en) * | 2020-04-13 | 2020-07-07 | 增城市麦肯嘉顿食品有限公司 | High-stability milk cream and preparation method thereof |
| CN113598227A (en) * | 2021-06-29 | 2021-11-05 | 安徽曦强乳业集团有限公司 | Old yogurt with stomach nourishing and lipid lowering effects and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101653171A (en) * | 2009-09-15 | 2010-02-24 | 盐城工学院 | Stabilizer applied in fresh milk production of bovine colostrum |
| CN102687749A (en) * | 2012-06-25 | 2012-09-26 | 苏州百趣食品有限公司 | Method for producing yoghourt from sweet potatos through fermentation |
| CN105580892A (en) * | 2015-12-17 | 2016-05-18 | 石家庄君乐宝乳业有限公司 | Cholesterol lowering functional fermented food and preparation method and application thereof |
-
2016
- 2016-09-18 CN CN201610828661.2A patent/CN106417600A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101653171A (en) * | 2009-09-15 | 2010-02-24 | 盐城工学院 | Stabilizer applied in fresh milk production of bovine colostrum |
| CN102687749A (en) * | 2012-06-25 | 2012-09-26 | 苏州百趣食品有限公司 | Method for producing yoghourt from sweet potatos through fermentation |
| CN105580892A (en) * | 2015-12-17 | 2016-05-18 | 石家庄君乐宝乳业有限公司 | Cholesterol lowering functional fermented food and preparation method and application thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109043253A (en) * | 2018-07-11 | 2018-12-21 | 天津科技大学 | A kind of fruit-vegetable juice beverage of pullulan-containing and preparation method thereof |
| CN110292070A (en) * | 2019-07-30 | 2019-10-01 | 甘肃省轻工研究院有限责任公司 | A kind of liquid diary product of the polypeptide containing quinoa and preparation method thereof |
| CN111374185A (en) * | 2020-04-13 | 2020-07-07 | 增城市麦肯嘉顿食品有限公司 | High-stability milk cream and preparation method thereof |
| CN113598227A (en) * | 2021-06-29 | 2021-11-05 | 安徽曦强乳业集团有限公司 | Old yogurt with stomach nourishing and lipid lowering effects and preparation method thereof |
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Application publication date: 20170222 |