CN106509118A - Preparation method of aroma-increasing buffalo yogurt - Google Patents
Preparation method of aroma-increasing buffalo yogurt Download PDFInfo
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- CN106509118A CN106509118A CN201611230649.8A CN201611230649A CN106509118A CN 106509118 A CN106509118 A CN 106509118A CN 201611230649 A CN201611230649 A CN 201611230649A CN 106509118 A CN106509118 A CN 106509118A
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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
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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
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
-
- 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 preparation method of aroma-increasing buffalo yogurt and belongs to the technical field of food processing. According to the preparation method, raw buffalo milk serves as raw milk and is subjected to part skimming treatment so that partly skimmed milk can be obtained, then a specially developed buffalo milk fat natural aroma-increasing base material is added, a proper quantity of strains are added for fermentation after homogenizing, sterilization and cooling are carried out, and thus the aroma-increasing buffalo yogurt is obtained. In the operation process of the preparation method, the buffalo milk fat natural aroma-increasing base material is prepared by using the raw buffalo milk or single cream obtained through skimming or part skimming of the raw buffalo milk as an enzymolysis substrate and carrying out enzymolysis with flavor proteinase and fat proteinase in sequence. The obtained aroma-increasing base material is stable in quality and rich in flavor and is added for preparation of yogurt, so that comprehensive utilization of by-product fat is achieved. Meanwhile, the base material has abundant small molecular peptide, amino acid and fatty acid, pH is lower than that of the raw milk, buffalo milk fermentation and yogurt coagulation can be promoted, the prepared buffalo yogurt product is rich in lactoprotein-derived flavor and milk fat-derived flavor, and the fat content is low.
Description
【Technical field】
The present invention relates to food processing technology field, and in particular to a kind of preparation method of flavored type sour water cow's milk.
【Background technology】
Buffalo's milk, as one of big main milk supply in the world three, comprehensive nutrition of fine quality good and famous with milk, solid content
Height, frankincense are thick.Standard milk is converted to by total nutriment, 1kg buffalo's milks are equivalent to Holstein cow breast 1.85kg；Buffalo's milk
Butter oil be Holstein cow breast more than 2 times, lactoprotein be about Holstein cow breast 1.5 times；Buffalo's milk is rich in zinc, iron, calcium
Deng mineral matter element, it is easy to absorb, " king in milk ", " treasure in breast " are described as.
The dry matter content of buffalo's milk is high, and pure white using the usual color and luster of yoghurt product obtained in buffalo milk fermentation, local flavor is only
It is special tempting, it is nutritious；And can produce after buffalo's milk is fermented multivitamin necessary to human nutrition (as VB1, VB2,
VB6, VB12 etc.) and biodiasmin, the gut flora ecological balance, unobstructed stomach can be maintained to improve appetite, promote nutrition into
Divide and absorb；Pathogenic bacteria can be prevented to the invasion of enteron aisle and colonized simultaneously, strengthen human immunological competence；Cholesterol, drop can also be reduced
Low blood pressure and anticancer, alimentary health-care function are enriched, deep to be liked by consumers in general.
The abundant fat content of buffalo's milk, is major reason that its yoghurt product has strong frankincense local flavor.But it is too high
Fat, can increase the greasy feeling of yoghurt product, also be unfavorable for healthy.To reduce the fat content of yoghurt product, in production
Degreasing is often carried out to lactogenesis or partially skimmed is processed, but Jing after processing product fragrance and flavour far away from the ecosystem without degreasing
Buffalo's milk, greatly reduces the Brand characteristic of buffalo's milk.Buffalo butterfat flavouring thing is prepared, a kind of efficient food local flavor can be obtained and produced
Thing.However, local flavor material composition and structure are extremely complex in breast, chemical synthesis is difficult to.External last century begins one's study suitable
Degree enzymolysis butterfat prepares fat source property flavor substance, to simulate natural frankincense local flavor but domestic many in scientific research stage, business
Industry product is few, and domestic enterprise mostly is imported product agent, and newborn source is Holstein cow.Buffalo milk fat content is Holstein cow
More than 2 times of breast, and butterfat flavor systems are also variant, by zymolysis technique, prepare a kind of natural flavouring thing of buffalo's milk, then profit
With the flavouring thing, pure flavor, low fat, safety, more healthy new yoghurt product can be produced.
【The content of the invention】
For posed problems above, the invention provides a kind of preparation method of flavored type sour water cow's milk, which is with life
Buffalo's milk is raw material, and the process of Jing partially skimmeds obtains partly skimmed milk, adds the natural flavouring base of especial manufacture, after homogeneous
Jing is sterilized, cooling, and then adds strain fermentation to be obtained；Operational sequence is simple, and obtained sour water cow's milk local flavor is natural, soft,
Fat content is low, and butterfat local flavor is high.
In order to realize object above, the technical scheme that the present invention takes is：
A kind of preparation method of flavored type sour water cow's milk, including following operation：
1) unboiled water cow's milk is taken as raw milk, then carry out partially skimmed process, obtain partly skimmed milk and dilute cream, control
Protein content >=the 3.9g/100g of the partly skimmed milk, fat content is 2.0-4.0g/100g；
2) to step 1) obtained by partly skimmed milk in sequentially add natural flavouring base and white granulated sugar, then carry out
Matter, obtains mixed material；Preferably, the addition of the natural flavouring base accounts for the 0.3%- of the partly skimmed milk quality
1.0%, the addition of the white granulated sugar accounts for the 6.0%-10.0% of the partly skimmed milk quality.
3) by step 2) obtained by mixed material carry out sterilization, be then cooled to 40-42 DEG C, then take bacterial classification be inoculated into it is described cold
But, in the mixed material after, the inoculum concentration of the bacterial classification is the 0.004%-0.008% of the mixed material gross mass, preferably
Ground, the bacterial classification are the combination in any proportion of lactobacillus bulgaricus and streptococcus thermophilus；Rear tinning, sealing are well mixed,
Ferment at constant temperature under the conditions of being then placed in 39-43 DEG C, when acidity reaches 70-80 ° of T stop fermentation, then under the conditions of being placed in 2-6 DEG C it is cold
After-ripening 24h is hidden, sour water cow's milk is got product；
Wherein, the preparation method of the natural flavouring base is as follows：
1. the dilute cream of unboiled water cow's milk gained Jing after degreasing or partially skimmed is taken as enzymolysis substrate, control the dilute cream
Fat content be 40-60g/100g, protein content be 0.8-2.0g/100g；
2. by step 1. gained enzymolysis substrate pasteurize 15s is carried out under the conditions of 72 DEG C, be cooled to 50-55 DEG C, and
PH is adjusted afterwards to 7.0, then the flavor protease of per gram of addition 6000-12000U of protein content by enzymolysis substrate, at 50-55 DEG C
Under the conditions of digest 20-60min, until pH is reduced to 6.00-6.20, then go out under the conditions of 90 DEG C enzyme 10min, obtains protease enzyme
Solution product；
3. by step, 2. gained protease hydrolyzed product is cooled to 45-50 DEG C, then by the fat content of the enzymolysis substrate
The lipase of per gram of addition 500-1500U, digests 2-4h, until pH is reduced to 4.60-4.90；Then go out under the conditions of 80-90 DEG C
Enzyme 15-20min, obtains final product the natural flavouring base.
Institute's natural flavouring base of the buffalo's milk that adopts of the invention is that, with buffalo's milk as raw material, Jing especial manufactures are formed；Wherein, with
The dilute cream of unboiled water cow's milk gained Jing after degreasing or partially skimmed is used as enzymolysis substrate, and this can as the dilute cream for digesting substrate
For flavored type sour water cow's milk preparation process step 1) in raw milk carry out partially skimmed process obtained by dilute cream, this be capable of achieving
Byproduct fat in buffalo liquid milk production is comprehensively utilized, so as to the processing and utilization for butter oil opens one
Bar new way, and while being capable of achieving to reduce buffalo dairy products fat content, keep even strengthening its local flavor；The buffalo's milk
The preparation process of natural flavouring base, is successively digested using flavor protease and lipase successively, flavor protease enzymolysis
Reaction is low to enzymatic hydrolysis system Effect of Acidity On Absorption value, affects little to the enzyme digestion reaction of follow-up lipase；During the course of the reaction, by one it is
The control of row technological parameter, fat splitting degree are high, can reach more than 23%, and are not required to adjust the pH value of reaction system, can avoid
The use of alkali introduces the bad flavors such as alkali taste (soapy flavor) and saline taste in causing enzymolysis product.The natural flavouring of obtained buffalo's milk
Base-material is uniform, not stratified, with rich flavor full, without bad flavor, stay in grade, can directly using making an addition in dairy products,
No coupling product.
Further, since buffalo's milk is containing abundant fat, in order to save operation, the system of the natural flavouring base of the buffalo butterfat
In standby, the dilute cream that 1. step directly can be obtained Jing after degreasing or partially skimmed using the unboiled water cow's milk replacement unboiled water cow's milk
As enzymolysis substrate, it is preferable that using fat content >=5.5g/100g, protein content >=3.8g/100g unboiled water cow's milk as enzyme
Solution substrate, determines the fat content and protein content of the unboiled water cow's milk, then according to step 2. with step 3. in method according to
Secondary employing flavor protease and lipase are digested, wherein, flavor protease enzymolysis endpoint pH is 6.00-6.10, fatty
Enzyme enzymolysis endpoint pH is 5.10-5.40, and processing prepares natural flavouring base, needed for obtained flavouring base can equally meet
Index request, and eliminate degreasing process, it is cost-effective.Equally can be by natural flavouring base obtained in unboiled water cow's milk as raw material
Material is applied in the middle of the preparation of the sour water cow's milk, and the addition of the natural flavouring base accounts for the partly skimmed milk quality
2.0%-8.0%.
The invention provides a kind of preparation method of flavored type sour water cow's milk, relative to prior art, with following beneficial
Effect：
The invention provides a kind of preparation of the sour water cow's milk low rich in lactoprotein and fat source local flavor and fat content
Method,, with unboiled water cow's milk as raw milk, the process of Jing partially skimmeds obtains partly skimmed milk, is subsequently adding the buffalo of especial manufacture for which
The natural flavouring base of butterfat, then Jing after homogeneous, sterilization, cooling, add the bacterial classification of appropriate amount to carry out fermentation and be obtained.Wherein, it is added
The natural flavouring base of buffalo butterfat for entering, the by-product that unboiled water cow's milk or unboiled water cow's milk can be adopted to obtain Jing after degreasing or partially skimmed
Product fat (i.e. dilute cream) are processed preparation as enzymolysis substrate, and obtained flavouring base reapplies the system of sour water cow's milk
It is standby central, the comprehensive utilization to byproduct fat is capable of achieving, meanwhile, the base-material is rich in small-molecular peptides, amino acid and aliphatic acid, pH
Value is low compared with raw milk, can promote the fermentation of buffalo's milk and the condensation of sour water breast, sour water cow's milk protein content ＞ produced
3.8g/100g, fat content are 2.5-4.5g/100g, under compared with low-fat content, realize the lactoprotein and butterfat of more horn of plenty
Source property local flavor.In addition, the adopted flavouring base stay in grade of the present invention, flavour intensity height, consumption are little, with low cost, can also root
According to the hobby of consumer, addition is adjusted, the flavor-stable of product will not cause flavour and fragrance because of the change of fat content
Larger difference.Sour water cow's milk obtained by the present invention, relatively with existing sour water cow's milk, digests containing lactoprotein and butter oil
Product, local flavor are stronger, under relatively low fat content, you can reach higher butterfat local flavor, and local flavor is natural, soft.
【Specific embodiment】
The following examples can help those skilled in the art that the present invention is more fully understood, but cannot be with any
Mode limits the present invention.
Embodiment 1
A kind of preparation method of flavored type sour water cow's milk, comprises the following steps：
1) unboiled water cow's milk is taken as raw milk, then carry out partially skimmed process, obtain partly skimmed milk and dilute cream, control
Protein content >=the 3.9g/100g of the partly skimmed milk, fat content is 2.0-4.0g/100g；
2) to step 1) obtained by partly skimmed milk in sequentially add the day of partly skimmed milk quality 0.3%-1.0%
So the white granulated sugar of flavouring base and partly skimmed milk quality 6.0%-10.0%, then carries out homogeneous, obtains mixed material；
3) by step 2) obtained by mixed material pasteurize 15s is carried out under the conditions of 72 DEG C, be then cooled to 40-42 DEG C,
The bacterial classification for taking mixed material gross mass 0.004%-0.008% again is inoculated in the mixed material after the cooling, wherein,
The bacterial classification can adopt the combination in any proportion of lactobacillus bulgaricus and streptococcus thermophilus；After inoculation, it is well mixed, refills
Tank, sealing, ferment at constant temperature under the conditions of being then placed in 39-43 DEG C stop fermentation, then are placed in 2-6 DEG C when acidity reaches 70-80 ° of T
Under the conditions of refrigerate after-ripening 24h, Jing inspection pollutants, mycotoxin, other indexs such as microorganism meet 19302 acidified milk marks of GB
The related request of " flavored fermented milk " in standard, gets product sour water cow's milk；
Wherein, the preparation method of the natural flavouring base is as follows：
1. unboiled water cow's milk is taken, degreasing is carried out or partially skimmed is processed, take fats portion therein, obtain dilute cream, as enzyme
Solution substrate, the fat content for controlling the dilute cream is 40-60g/100g, protein content is 0.8-2.0g/100g；
2. by step 1. gained enzymolysis substrate pasteurize 15s is carried out under the conditions of 72 DEG C, be cooled to 50-55 DEG C, and
PH is adjusted afterwards to 7.0, then the flavor protease of per gram of addition 6000-12000U of protein content by enzymolysis substrate, at 50-55 DEG C
Under the conditions of digest 20-60min, until pH is reduced to 6.00-6.20, then go out under the conditions of 90 DEG C enzyme 10min, obtains protease enzyme
Solution product；
3. by step, 2. gained protease hydrolyzed product is cooled to 45-50 DEG C, then by the fat content of the enzymolysis substrate
The lipase of per gram of addition 500-1500U, digests 2-4h, until pH is reduced to 4.60-4.90；Then go out under the conditions of 80-90 DEG C
Enzyme 15-20min, obtains final product the natural flavouring base.
Embodiment 2
A kind of preparation method of flavored type sour water cow's milk, comprises the following steps：
1) unboiled water cow's milk is taken as raw milk, then carry out partially skimmed process, obtain partly skimmed milk and dilute cream, control
Protein content >=the 3.9g/100g of the partly skimmed milk, fat content are 2.0-4.0g/100g；
2) to step 1) obtained by partly skimmed milk in sequentially add the day of partly skimmed milk quality 0.3%-1.0%
So the white granulated sugar of flavouring base and partly skimmed milk quality 6.0%-10.0%, then carries out homogeneous, obtains mixed material；
3) by step 2) obtained by mixed material sterilization 10min under the conditions of 90 DEG C, be then cooled to 40-42 DEG C, then take institute
The bacterial classification for stating mixed material gross mass 0.004%-0.008% is inoculated in the mixed material after the cooling, wherein, the bacterium
Plant and can adopt the combination in any proportion of lactobacillus bulgaricus and streptococcus thermophilus；After inoculation, it is well mixed, then tinning, envelope
Mouthful, ferment at constant temperature under the conditions of being then placed in 39-43 DEG C stops fermentation, then is placed in 2-6 DEG C of condition when acidity reaches 70-80 ° of T
Other indexs such as lower refrigeration after-ripening 24h, Jing inspection pollutant, mycotoxin, microorganism meet in 19302 acidified milk standards of GB
The related request of " flavored fermented milk ", gets product sour water cow's milk；
Wherein, the preparation method of the natural flavouring base is as follows：
1. take step 1) obtained by dilute cream as enzymolysis substrate, control the dilute cream fat content be 40-60g/
100g, protein content are 0.8-2.0g/100g；
2. by step 1. gained enzymolysis substrate pasteurize 15s is carried out under the conditions of 72 DEG C, be cooled to 50-55 DEG C, and
PH is adjusted afterwards to 7.0, then the flavor protease of per gram of addition 6000-12000U of protein content by enzymolysis substrate, at 50-55 DEG C
Under the conditions of digest 20-60min, until pH is reduced to 6.00-6.20, then go out under the conditions of 90 DEG C enzyme 10min, obtains protease enzyme
Solution product；
3. by step, 2. gained protease hydrolyzed product is cooled to 45-50 DEG C, then by the fat content of the enzymolysis substrate
The lipase of per gram of addition 500-1500U, digests 2-4h, until pH is reduced to 4.60-4.90；Then go out under the conditions of 80-90 DEG C
Enzyme 15-20min, obtains final product the natural flavouring base.
Embodiment 3
A kind of preparation method of flavored type sour water cow's milk, comprises the following steps：
1) unboiled water cow's milk is taken as raw milk, then carry out partially skimmed process, obtain partly skimmed milk and dilute cream, control
Protein content >=the 3.9g/100g of the partly skimmed milk, fat content is 2.0-4.0g/100g；
2) to step 1) obtained by partly skimmed milk in sequentially add the day of partly skimmed milk quality 2.0%-8.0%
So the white granulated sugar of flavouring base and partly skimmed milk quality 6.0%-10.0%, then carries out homogeneous, obtains mixed material；
3) by step 2) obtained by mixed material carry out UHT UHTSs, be then cooled to 40-42 DEG C, then take described mixed
The bacterial classification of compound material gross mass 0.004%-0.008% is inoculated in the mixed material after the cooling, wherein, the bacterial classification can
Using the combination in any proportion of lactobacillus bulgaricus and streptococcus thermophilus；After inoculation, it is well mixed, then tinning, sealing, and
After be placed in 39-43 DEG C under the conditions of ferment at constant temperature, when acidity reaches 70-80 ° of T stop fermentation, then under the conditions of being placed in 2-6 DEG C refrigerate
Other indexs such as after-ripening 24h, Jing inspection pollutant, mycotoxin, microorganism meet " local flavor in 19302 acidified milk standards of GB
The related request of kefir milk ", gets product sour water cow's milk；
Wherein, the preparation method of the natural flavouring base is as follows：
1. the unboiled water cow's milk of fat content >=5.5g/100g, protein content >=3.8g/100g is taken as enzymolysis substrate, and
Determine the fat content and protein content of the enzymolysis substrate；
2. by step 1. taken enzymolysis substrate pasteurize 15s under the conditions of 72 DEG C, 50-55 DEG C is cooled to, is then adjusted
PH is to 7.0, then the flavor protease of per gram of addition 6000-12000U of protein content by enzymolysis substrate, under the conditions of 50-55 DEG C
Digest to pH and be reduced to 6.00-6.10, then go out under the conditions of 90 DEG C enzyme 10min, obtains protease hydrolyzed product；
3. by step, 2. gained protease hydrolyzed product is cooled to 45-50 DEG C, then by the fat content of the enzymolysis substrate
The lipase of per gram of addition 500-1500U, digests 2-4h, until pH is reduced to 5.10-5.40；Then go out under the conditions of 80-90 DEG C
Enzyme 15-20min, obtains final product the natural flavouring base.
Physical and chemical index is carried out respectively to the sour water cow's milk obtained by above-described embodiment 1-3 to determine：The equal ＞ of protein content
3.8g/100g, fat content is 2.5-4.5g/100g, other indexs and the relevant regulations such as pollutant, mycotoxin, microorganism
Meet the related request of " flavored fermented milk " in 19302 acidified milk standards of GB.
Described above is the detailed description for preferably possible embodiments of the invention, but embodiment is not limited to this
Bright patent claim, the equal change completed under the technical spirit suggested by all present invention or modification change, all should belong to
In the covered the scope of the claims of the present invention.
Claims (8)
1. a kind of preparation method of flavored type sour water cow's milk, it is characterised in that the preparation method includes following operation：
1) unboiled water cow's milk being taken as raw milk, then carrying out partially skimmed process, obtain partly skimmed milk and dilute cream, control is described
Protein content >=the 3.9g/100g of partly skimmed milk, fat content are 2.0-4.0g/100g；
2) to step 1) obtained by partly skimmed milk in add natural flavouring base, white granulated sugar, then carry out homogeneous, obtain mixture
Material；
3) by step 2) obtained by mixed material carry out sterilization, be then cooled to 40-42 DEG C, then take after bacterial classification is inoculated into the cooling
Mixed material in, the inoculum concentration of the bacterial classification is the 0.004%-0.008% of the mixed material gross mass；After being well mixed
Tinning, sealing, ferment at constant temperature under the conditions of being then placed in 39-43 DEG C stop fermentation, then are placed in 2-6 when acidity reaches 70-80 ° of T
After-ripening 24h is refrigerated under the conditions of DEG C, sour water cow's milk is got product；
Wherein, the preparation method of the natural flavouring base is as follows：
1. dilute cream that unboiled water cow's milk obtained Jing after degreasing or partially skimmed is taken as enzymolysis substrate, control the fat of the dilute cream
Fat content is 40-60g/100g, protein content is 0.8-2.0g/100g；
2. by step 1. gained enzymolysis substrate pasteurize 15s is carried out under the conditions of 72 DEG C, be cooled to 50-55 DEG C, then adjust
Section pH is to 7.0, then the flavor protease of per gram of addition 6000-12000U of protein content by enzymolysis substrate, in 50-55 DEG C of condition
Lower enzymolysis 20-60min, until pH is reduced to 6.00-6.20, then go out under the conditions of 90 DEG C enzyme 10min, obtains protease hydrolyzed product
Thing；
3. by step, 2. gained protease hydrolyzed product is cooled to 45-50 DEG C, then by per gram of the fat content of the enzymolysis substrate
The lipase of 500-1500U is added, 2-4h is digested, until pH is reduced to 4.60-4.90；Then go out under the conditions of 80-90 DEG C enzyme 15-
20min, obtains final product the natural flavouring base.
2. the preparation method of flavored type sour water cow's milk as claimed in claim 1, it is characterised in that：In step 2) in, the day
So the addition of flavouring base accounts for the 0.3%-1.0% of the partly skimmed milk quality.
3. the preparation method of flavored type sour water cow's milk as claimed in claim 1, it is characterised in that：In step 2) in, it is described white
The addition of granulated sugar accounts for the 6.0%-10.0% of the partly skimmed milk quality.
4. the preparation method of flavored type sour water cow's milk as claimed in claim 1, it is characterised in that：In step 3) in, the bacterium
Plant as the combination in any proportion of lactobacillus bulgaricus and streptococcus thermophilus.
5. the preparation method of the flavored type sour water cow's milk as described in claim 1-4 any one, it is characterised in that：It is described natural
In the preparation method of flavouring base, as enzymolysis substrate used by dilute cream be step 1) described in dilute cream.
6. the preparation method of the flavored type sour water cow's milk as described in claim 1-4 any one, it is characterised in that：It is described natural
The step of preparation method of flavouring base 1. in, the dilute cream is replaced as enzymolysis substrate using unboiled water cow's milk, and determines described
The fat content and protein content of unboiled water cow's milk, according to step 2. with step 3. in method adopt flavor protease and fat successively
Fat enzyme is digested, wherein, flavor protease enzymolysis endpoint pH is 6.00-6.10, and lipase enzymolysis endpoint pH is 5.10-
5.40, be obtained natural flavouring base, and the step of the preparation method of the sour water cow's milk 2) in, the natural flavouring base adds
Dosage accounts for the 2.0%-8.0% of the partly skimmed milk quality.
7. the preparation method of flavored type sour water cow's milk as claimed in claim 6, it is characterised in that：With fat content >=5.5g/
100g, the unboiled water cow's milk of protein content >=3.8g/100g are used as enzymolysis substrate.
8. a kind of flavored type sour water cow's milk, which is that the preparation method by described in claim 1-7 any one is obtained.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107027886A (en) * | 2017-05-10 | 2017-08-11 | 广西壮族自治区水牛研究所 | A kind of preparation method of the coagulating type flavor fermentation buffalo's milk rich in whey anti-oxidation peptide |
| CN107183181A (en) * | 2017-05-10 | 2017-09-22 | 广西壮族自治区水牛研究所 | A kind of preparation method of buffalo lactalbumin peptide lactic acid bacteria beverage |
| CN107836691A (en) * | 2017-11-30 | 2018-03-27 | 北京工商大学 | A kind of natural milk-taste essence base-material and preparation method thereof |
| CN110338222A (en) * | 2019-08-23 | 2019-10-18 | 李跃东 | A kind of high-purity conjugated linoleic acid yak yoghourt and preparation method thereof |
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| CN107027886A (en) * | 2017-05-10 | 2017-08-11 | 广西壮族自治区水牛研究所 | A kind of preparation method of the coagulating type flavor fermentation buffalo's milk rich in whey anti-oxidation peptide |
| CN107183181A (en) * | 2017-05-10 | 2017-09-22 | 广西壮族自治区水牛研究所 | A kind of preparation method of buffalo lactalbumin peptide lactic acid bacteria beverage |
| CN107836691A (en) * | 2017-11-30 | 2018-03-27 | 北京工商大学 | A kind of natural milk-taste essence base-material and preparation method thereof |
| CN107836691B (en) * | 2017-11-30 | 2021-04-20 | 北京工商大学 | Natural milk-flavor essence base material and preparation method thereof |
| CN110338222A (en) * | 2019-08-23 | 2019-10-18 | 李跃东 | A kind of high-purity conjugated linoleic acid yak yoghourt and preparation method thereof |
| CN110338222B (en) * | 2019-08-23 | 2023-03-14 | 李跃东 | High-purity conjugated linoleic acid yak yoghourt and preparation method thereof |
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