CN106857831A - A kind of preparation method of fresh buttermilk flavored fermented milk - Google Patents
A kind of preparation method of fresh buttermilk flavored fermented milk Download PDFInfo
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- 235000015140 cultured milk Nutrition 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 239000000463 material Substances 0.000 claims abstract description 55
- 235000014121 butter Nutrition 0.000 claims abstract description 21
- 238000011049 filling Methods 0.000 claims abstract description 16
- 238000004945 emulsification Methods 0.000 claims abstract description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 15
- 230000001954 sterilising effect Effects 0.000 claims abstract description 14
- 238000000265 homogenisation Methods 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 238000003860 storage Methods 0.000 claims abstract description 5
- 238000011017 operating method Methods 0.000 claims abstract description 3
- 239000003381 stabilizer Substances 0.000 claims description 22
- 235000021552 granulated sugar Nutrition 0.000 claims description 21
- 235000013336 milk Nutrition 0.000 claims description 21
- 239000008267 milk Substances 0.000 claims description 21
- 210000004080 milk Anatomy 0.000 claims description 21
- 238000000855 fermentation Methods 0.000 claims description 20
- 230000004151 fermentation Effects 0.000 claims description 20
- 239000000843 powder Substances 0.000 claims description 17
- 235000020185 raw untreated milk Nutrition 0.000 claims description 17
- 102000007544 Whey Proteins Human genes 0.000 claims description 16
- 108010046377 Whey Proteins Proteins 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 239000005862 Whey Substances 0.000 claims description 14
- 238000010792 warming Methods 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 11
- 239000004615 ingredient Substances 0.000 claims description 10
- 235000020122 reconstituted milk Nutrition 0.000 claims description 9
- 230000036571 hydration Effects 0.000 claims description 7
- 238000006703 hydration reaction Methods 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 6
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 5
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims description 5
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 4
- 239000001814 pectin Substances 0.000 claims description 4
- 235000010987 pectin Nutrition 0.000 claims description 4
- 229920001277 pectin Polymers 0.000 claims description 4
- 239000006185 dispersion Substances 0.000 claims description 3
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 2
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- 238000000034 method Methods 0.000 abstract description 7
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- 238000004519 manufacturing process Methods 0.000 abstract description 5
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- 241000894006 Bacteria Species 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
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- 230000035611 feeding Effects 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 150000001875 compounds Chemical class 0.000 description 4
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- 230000009286 beneficial effect Effects 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
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- 238000011081 inoculation Methods 0.000 description 3
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- 238000011105 stabilization Methods 0.000 description 3
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- 241000194017 Streptococcus Species 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
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- 235000020247 cow milk Nutrition 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
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- 238000005516 engineering process Methods 0.000 description 2
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- 241000590002 Helicobacter pylori Species 0.000 description 1
- 102000004407 Lactalbumin Human genes 0.000 description 1
- 108090000942 Lactalbumin Proteins 0.000 description 1
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- 208000008469 Peptic Ulcer Diseases 0.000 description 1
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- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 1
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- 235000003599 food sweetener Nutrition 0.000 description 1
- 231100000029 gastro-duodenal ulcer Toxicity 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
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- 239000000049 pigment Substances 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 235000020201 recombined milk Nutrition 0.000 description 1
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- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
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- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—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
-
- 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
- A23C3/00—Preservation of milk or milk preparations
- A23C3/02—Preservation of milk or milk preparations by heating
- A23C3/03—Preservation of milk or milk preparations by heating the materials being loose unpacked
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a kind of preparation method of fresh buttermilk flavored fermented milk, including following operating procedure：A. feeding；B. dispensing；C. constant volume blending；D. homogeneous is sterilized；E. it is inoculated with；F. it is filling；G. ferment；H. be put in storage；Compared with prior art, twice homogenization sterilization is reduced to a homogeneous sterilization by the present invention by setting emulsification pretreatment, and material need to only carry out emulsification pretreatment in emulsification pretreatment machine, so that step simplerization, reduces cost of manufacture；The present invention program whole process is only killed by a bar, and bar is killed and belongs to low temperature antivirus, will not cause that material shapes produce change because temperature is higher, so as to extend the pot-life that mixed material is fermented into acidified milk；The present invention program has carried out emulsification pretreatment, it is ensured that anhydrous butter oil is uniformly mixed into material after anhydrous butter oil is added to anhydrous butter oil, it is to avoid anhydrous butter oil produces particle after adding, and makes material uneven.
Description
Technical field
The present invention relates to be related to acidified milk preparing technical field, more particularly to a kind of preparation side of fresh buttermilk flavored fermented milk
Method.
Background technology
Acidified milk is obtained by fresh cow milk through lactobacillus-fermented, and with its comprehensive nutrition, it is people to be formed rich in lactic acid bacteria to acidified milk
The food liked, acidified milk also has the effect that in addition to the almost all nutrient with fresh cow milk：Safeguard gut flora
The ecological balance, suppresses invasion of the harmful bacteria to enteron aisle；Promote intestines peristalsis by producing substantial amounts of SCFA；Thalline is a large amount of
Growth alteration osmotic pressure, prevents constipation；Producing some increases the material of immunologic function, can improve body immunity, prevents disease
Disease；Anti-aging etc..
In the production process of acidified milk, it is necessary to raw material mainly include raw material milk, auxiliary material and leavening, produce acidified milk
The fresh milk (raw milk) of required antibiotic-free, physical and chemical index：Fat >=3.2%, protein >=2.8%, dry >=
10.8%, 16~18 degree of acidity, 72% alcohol testing is negative, and structural state is good, boils without exception, and auxiliary material is mainly pleasantly sweet
Agent and stabilizer, the most frequently used sweetener is white granulated sugar, and addition is not to be exceeded 12%, layering or heavy occurs to prevent product
Form sediment, keep the appearance property of product and be added to the additive referred to as stabilizer in food, conventional stabilizer has pectin and carboxylic
Sodium carboxymethylcellulose pyce.
Choose after raw material, it is necessary to the treatment followed the steps below to raw material, 1, fresh milk treatment：By raw milk, granulated sugar is molten
Solution is filtered, add additive, by preheating of mixed material to 50~60 DEG C, then carry out homogeneous, homogenization pressure be 9.81~
24.5MPa, then carries out sterilization processing, is processed using the superhigh temperature of 118~135 DEG C, 3~5 seconds；2nd, recombined milk pretreatment：⑴
Pigment mix：Water temperature is maintained at 40 DEG C, and the solubility of skimmed milk powder is optimal at this temperature, and milk powder is pressed the ratio of 100g/500ml water
Example mixing, keeping temperature 30 minutes；(2) anhydrous butter oil is added：Anhydrous butter oil is incubated in hot bath, melts it, and add
To in basin, then with pump through meter add blender in, stirring butterfat is scatter in skimmed milk；(3) mixture is located in advance
Reason：During white granulated sugar, stabilizer etc. dissolved in into above-mentioned mixed liquor in proportion, after being preheating to 60 DEG C, under 15~20Mpa pressure
Matter；(4) mixture is sterilized：Mixture is sent into bar murderous intention, 90~95 DEG C, sterilization 3~5 minutes are warming up to；3rd, it is inoculated with, it is canned：Will
After compound after sterilization is cooled to 42~45 DEG C, the passage formula leavening of addition 2%~5% or 10% or so directly putting type fermented
Agent, stirs 5 minutes after inoculation, leavening is uniformly distributed in mixed liquor, you can beginning is canned, and the canned time must have strictly
It is required that, i.e., be must not exceed 1.5 hours to the canned time for finishing feeding fermenting cellar since inoculation, otherwise just have in canning process
Possible Coagulation of milk, ultimately results in the precipitation of product whey.4th, ferment, cool down：(1) ferment：It is canned, it is put into fermentation rapidly after capping
In room, at 43 DEG C ferment 2.5~4 hours to reach curdled appearance can stop ferment.Fermentation termination can be according to following condition
To judge：1. pH is less than 4.6；2. there is a small amount of washmarking in surface；(2) cool down：Acidified milk should be put into immediately when reaching fermentation termination
In 2~5 DEG C of freezers, with the growth of rapid lactic acid bacteria inhibiting, the activity of enzyme is reduced, prevent acidity excessive；Acidified milk must 2~
More than 12h (i.e. so-called after fermentation) is deposited under the conditions of 5 DEG C to promote aromatic substance to produce, while increasing the sticky of fermented dairy product
Degree.
By above step, delicious flavour, the acidified milk of mellow in taste are can obtain, but still there is a problem of certain：1、
By twice homogenization, sterilization so that step is more complicated, cost of manufacture is improve；When the 2nd, carrying out sterilization to compound, sterilized temperature
It is 118~135 DEG C to spend, and temperature is higher, obtained acidified milk is gone bad, and the pot-life shortens；3rd, in step 2, add
During anhydrous butter oil, the compound after addition anhydrous butter oil is not carried out homogenizing treatment, it is easy to cause the generation of particle so that
The acidified milk for arriving is not uniform enough, reduces the viscosity and mouthfeel of acidified milk.
The content of the invention
The invention is intended to provide it is a kind of can reduces cost, extension the pot-life, enhancing viscosity and mouthfeel a kind of fresh buttermilk
The preparation method of flavored fermented milk.
The preparation method of a kind of fresh buttermilk flavored fermented milk in this programme, including following operating procedure：
A. feeding：Take major ingredient and auxiliary material, major ingredient parts by weight be 550~800 parts of raw milk, 20~60 parts of whole-fat milk powder,
2~5 parts of 2~5 parts of PURE WHEY and anhydrous butter oil, auxiliary material parts by weight are 75~85 parts of white granulated sugar, 2~5 parts of stabilizer, bacterium
Plant 0.03~0.05 part and 0.05~0.09 part of essence；
B. dispensing：To the raw milk that account for gross weight 35% is squeezed into material-compound tank, 65-75 DEG C is warming up to, slow dispersion adds
Enter the white granulated sugar and stabilizer being mixed, white granulated sugar and stabilizer parts by weight proportioning are 5:1, stabilizer is all added, and stirring 5~
Remaining white granulated sugar part is added after 7min, whole PURE WHEYs and anhydrous butter oil is added, in 65-75 DEG C of down cut breast
Change 15-20 minutes, be cooled to 16~20 DEG C of drop temperature, enter constant volume tank；
C. constant volume blending：To remaining raw milk is added in constant volume tank, whole whole-fat milk powders is used into 10~200 parts of water
Reconstituted milk is obtained after being hydrated, then to whole reconstituted milks are added in constant volume tank, is stirred, add whole essence, stirring
Mixed material is obtained after keeping 10-15min；
D. homogeneous is sterilized：Mixed material is added in bar murderous intention, 60~80 DEG C are preheated to, homogeneous, homogenization pressure is carried out
18~25Mpa, homogenizing time is 3~5 minutes, then carries out bar and kill, and is warming up to 90-98 DEG C, and sterilized 4~6 minutes, sterilization is finished
Afterwards, 4~10 DEG C are cooled to, then material is all squeezed into fermentation tank；
E. it is inoculated with：Sterile working adds whole strains when mixed material enters cylinder 1/3, after material all enters cylinder, then enters
10~15min of row stirring；
F. it is filling：Be warming up to 39~41 DEG C, carried out by bottle placer it is filling, filling unit frequency be 25HZ~30HZ；
G. ferment：The heating system in storehouse of fermenting is opened into 30~40min, the temperature in fermentation storehouse is risen to 39-42 DEG C, will filled
Mixed material after dress enters storehouse of fermenting, and terminal acidity is 68-73 ° of T；
H. be put in storage：After fermentation is finished, enter warehouse, at 2~6 DEG C, refrigerate 12~16h of after-ripening.
The know-why of this programme：Step A feedings, are to get out all of raw material, in case stand-by.
Step B dispensings, do not carry out homogeneous, sterilization processing, and warming temperature is at 65-75 DEG C, and temperature is relatively low, can avoid because temperature
The shelf-life spent height and shorten the acidified milk for finally giving shortens, and after adding material to finish, shearing breast has been carried out to material
Change, instead of the operation of homogeneous, in the case of ensureing that material is uniform, can also avoid producing large granular materials so that material is more
Plus it is uniform；The sugariness for being added to adjust acidified milk of white granulated sugar, makes it have more preferable taste；The addition of stabilizer can make
Acidified milk thing shape is more stablized, and can improve the physical property of acidified milk, increases the viscosity of acidified milk, assigns acidified milk stick-slip agreeable to the taste
Mouthfeel；Lactalbumin not only easily digests, but also with biological value high, efficient rate, high protein effect ratio and usury
Be the fine work in protein with rate, the protein content of whole acidified milk can be improved so that acidified milk with nutriture value higher
Value；Anhydrous butter oil better flavor, can increase the local flavor and mouthfeel of acidified milk；
Step C constant volume blending, reconstituted milk is tuned into using water by whole-fat milk powder, and reconstituted milk nutrition is less than raw milk, but it can
Adjust the mouthfeel of raw milk so that the mouthfeel of the acidified milk for that ferments is more preferable；Essence is by artificial synthesized imitation fruit and day
The concentration aromatic oil of right fragrance scent, can make fermentation acidified milk out have different fruities so that acidified milk more
Local flavor；The effect of stirring is in order to each component is well mixed.
Step D homogeneous is sterilized, and homogeneous is that big fat globule is broken into small fat globule, increases fat globule surface area,
Various protein can be so wrapped, lipoprotein compound is formed, fat floating is prevented, makes lipomicron, obtained soft
With agreeable to the taste mouthfeel；Bar is killed, also known as low temperature disinfection, cold bactericidal assay, be it is a kind of can not only kill germ using relatively low temperature but also
The sterilization that nutriment local flavor in article can be kept constant, can also ensure that the quality of mixed material is constant.
Step E is inoculated with, and mixed material is inoculated with, and strain is, for the acidified milk that ferments, and can to make to exist in acidified milk
The flora beneficial to human body so that acidified milk has more nutritive value, more beneficial to human body；The purpose of stirring is in order to flora is equal
Even is distributed in mixed material.
Step F is filling, and the canned time must have a strict demand, i.e., since inoculation to it is canned finish feeding fermenting cellar when
Between must not exceed 1.5 hours, be otherwise possible to Coagulation of milk in canning process, ultimately result in product whey precipitation；It is warming up to
39~41 DEG C so that mixed material is in fermentation temperature in filling tank, it is ensured that mixed material is entered into fermentation storehouse, can be quick
Enter into yeastiness；Filling unit frequency is 25HZ~30HZ, and anti-overshoot oscillation is needed during transfer, if to cross senior general easy for frequency
So that the acidified milk viscosity reduction for of fermenting.
Step G ferments, and fermentation is in order that mixed material is fermented into acidified milk；By ferment storehouse heating system open 30~
40min, is in order to be promoted to the temperature in storehouse of fermenting in advance can fermentation temperature, it is ensured that the switching that the acidified milk after filling can be seamless
To yeastiness, it is to avoid delay fermentation time, efficiency is improved.
Step H is put in storage, and the purpose for refrigerating after-ripening is to terminate fermentation process so that the feature of Yoghourt (quality, mouthfeel,
Local flavor, acidity etc.) reach set requirement.
The beneficial effect of this programme compared with prior art：1st, this programme is killed twice homogenization by setting emulsification pretreatment
Bacterium is reduced to a homogeneous sterilization, and material need to only carry out emulsification pretreatment in emulsification pretreatment machine, without elder generation in homogenizer
Homogeneous, then sterilization is carried out in bar murderous intention, so that step simplerization, reduces cost of manufacture；2nd, this programme is whole
Process is only killed by a bar, and bar is killed and belongs to low temperature antivirus, will not cause that material shapes produce change because temperature is higher,
So as to extend the pot-life that mixed material is fermented into acidified milk；3rd, this programme add anhydrous butter oil after, to anhydrous butter oil
Emulsification pretreatment is carried out, it is ensured that anhydrous butter oil is uniformly mixed into material, it is to avoid anhydrous butter oil produces particle after adding, and makes
Material is uneven.
Further, major ingredient parts by weight are 600~750 parts of raw milk, 30~50 parts of whole-fat milk powder, PURE WHEY 3~4
3~4 parts of part and anhydrous butter oil, auxiliary material parts by weight are 77~82 parts of white granulated sugar, 3~4 parts of stabilizer, 0.04~0.05 part of strain
With 0.07~0.08 part of essence.This proportioning mode, can obtain more delicious acidified milk.
Further, major ingredient parts by weight are 700 parts of raw milk, 40 parts of whole-fat milk powder, 3.2 parts of PURE WHEY and anhydrous milk
3.5 parts of oil, auxiliary material parts by weight are 0.07 part of 80 parts of white granulated sugar, 3.5 parts of stabilizer, 0.04 part of strain and essence.This is with analogy
Formula, can obtain more delicious acidified milk.
Further, stabilizer is pectin.Pectin is a kind of natural polymer, with good gelatine and emulsification
Stabilization.
Further, strain is that weight ratio is 1:1 lactobacillus bulgaricus and streptococcus thermophilus.Guarantor adds in being made acidified milk
Leah lactobacillus is dominant microflora, and lactobacillus bulgaricus can increase the secretion of IgA immune proteins, maintain the life of enteron aisle normal bacteria
State, relief of constipation suppresses helicobacter pylori and grows in vivo, treats and prevent gastroduodenal ulcer, reduces lactose；It is thermophilic
Streptococcus has can improve the effects such as intestinal microenvironment, regulation blood pressure, anticancer and anti-aging.Lactobacillus bulgaricus and thermophilic
Hot streptococcus mixing has synbiosis, and the acid production speed after culture is very fast, and mixed cultivation process will promote both to maintain more
Good growth.
Further, hydration is that water temperature is risen into 40~45 DEG C, by whole-fat milk powder input water, is stirred 3~5 minutes, and drop
Temperature stands 30~32min, then be cooled to 13~15 DEG C, 2~3h of standing to 38~42 DEG C.This hydro-combination process can make whole-fat milk powder
Fully it is dissolved into water, forms reconstituted milk.
Specific embodiment
Below by specific embodiment, the present invention is further detailed explanation：
Embodiment 1~12 and comparative example 1~6 are as shown in table one, table two and table three：
Table one：The unit of each component is g；
Table two：
Table three：
Comparative example 3 is the preparation method for making acidified milk in background technology in the prior art that is previously mentioned.
Illustrated with embodiment 12 below, specifically producing fresh buttermilk flavored fermented milk step is：
A. feeding：Take major ingredient and auxiliary material, major ingredient is raw milk 700g, whole-fat milk powder 40g, PURE WHEY 3.2g, anhydrous
Cream 3.5g and water 100g, auxiliary material is white granulated sugar 80g, stabilizer 3.5g, strain 0.04g and essence 0.07g；
B. dispensing：To the raw milk squeezed into material-compound tank as 245g, circulated by plate type heat exchanger and be warming up to 68 DEG C, slowly
Dispersion adds the white granulated sugar and stabilizer being mixed, and white granulated sugar and stabilizer parts by weight proportioning are 5:1, white granulated sugar 17.5g, stabilization
Agent is 3.5g, and white granulated sugar 62.5g is added after stirring 5min, adds PURE WHEY 3.2g and anhydrous butter oil 3.5g, will be matched somebody with somebody
Above material in batch can is driven into high-shear emulsion machine, then is warming up to 70 DEG C, emulsification pretreatment by plate type heat exchanger circulation
18min, then using water cooler, 18 DEG C of drop temperature is cooled to by material, enters constant volume tank；
C. constant volume blending：To addition raw milk 455g in constant volume tank；To 100g water is added in hydration machine, by plate-type heat-exchange
Water circulation is warming up to 42 DEG C by device, during 40g whole-fat milk powders are put into water, is stirred 5 minutes, and is cooled to 38 DEG C, stands 30min,
15 DEG C being cooled to again, 2.5h is stood, 138g reconstituted milks being obtained after hydration, then whole reconstituted milks are driven into constant volume tank, startup is stirred
Device is mixed, adds essence 0.07g, stirring to obtain mixed material after keeping 12min；
D. homogeneous is sterilized：Mixed material is added in bar murderous intention, 70 DEG C are preheated to, homogeneous, homogenization pressure is carried out
20Mpa, homogenizing time is 5 minutes, then carries out bar and kill, and is warming up to 95 DEG C, sterilized 5 minutes, after sterilization is finished, is cooled to 6 DEG C, then
Mixed material is all squeezed into fermentation tank；
E. it is inoculated with：It is 1 that sterile working adds weight ratio when mixed material enters cylinder 1/3:1 lactobacillus bulgaricus and thermophilic chain
The common 0.04g of coccus, after material all enters cylinder, is then turned on agitator, is stirred 12min；
F. it is filling：Circulated by plate type heat exchanger and be warming up to 40 DEG C, carried out by bottle placer filling, filling unit frequency is
28HZ；
G. ferment：The heating system in storehouse of fermenting is opened into 35min, the temperature in fermentation storehouse is risen to 40 DEG C, after filling
Mixed material enters storehouse of fermenting, and terminal acidity is 70 ° of T；
H. be put in storage：After fermentation is finished, enter warehouse, at 3 DEG C, refrigerate after-ripening 13h.
Embodiment 1~11：On the basis of embodiment 12, its difference is, data respective change.
Comparative example 1：On the basis of embodiment 12, its difference is not carry out emulsification pretreatment in step C.
Comparative example 2：On the basis of embodiment 12, its difference is to be hydrated in stepb.
(1) Detection of Stability：By measuring the whey eduction rate of the acidified milk that above experiment is obtained, (it is right to need for viscosity
Acidified milk carries out demulsification operation) and shelf lives are as shown in Table 4：
Table four：
| Whey eduction rate (%) | Viscosity (mPas) | Shelf lives (my god) | |
| Embodiment 1 | 16.45 | 14104 | 23 |
| Embodiment 2 | 15.38 | 14575 | 24 |
| Embodiment 3 | 16.23 | 13467 | 22 |
| Embodiment 4 | 14.56 | 14877 | 21 |
| Embodiment 5 | 13.75 | 15311 | 21 |
| Embodiment 6 | 13.21 | 14667 | 22 |
| Embodiment 7 | 12.51 | 12112 | 24 |
| Embodiment 8 | 13.89 | 14986 | 23 |
| Embodiment 9 | 13.84 | 12123 | 22 |
| Embodiment 10 | 13.21 | 14873 | 20 |
| Embodiment 11 | 13.52 | 14747 | 20 |
| Embodiment 12 | 12.98 | 15688 | 25 |
| Comparative example 1 | 18.66 | 9687 | 15 |
| Comparative example 2 | 17.87 | 10578 | 17 |
| Comparative example 3 | 20.63 | 8654 | 14 |
As can be seen from Table IV, the embodiment of the present invention is relative to there is whey higher to separate out in the prior art of comparative example 3
Rate and viscosity, preferably, the shelf-life is considerably longer for stabilization；The acidified milk stability one that emulsification pretreatment and hydration are prepared is not carried out
As, whey eduction rate is higher, and viscosity is relatively low, and shear that the acidified milk stability prepared is worse, to the steady of acidified milk
Qualitative effect is bigger, illustrates more uniform by what after emulsification pretreatment, mixed material can mix, the acidified milk that of fermenting it is steady
It is qualitative more preferable.
(2) organoleptic detection：In street corner, 100 citizen of random selection participate in the evaluation and test of sense of taste sense organ, and each set product is included respectively
40 parallel sampleses.With stiff sense, fine and smooth sense, taste, fragrance as assessment indicator, by 100 points of total score, every kind of index total score 25
Point, every 5 points of ranks are scored each index, and score is averaged, and the total score sum that last each index is obtained is liked for comprehensive
Sense score, evaluating result is as shown in Table 5：
Table five：
| Stiff sense | Exquisiteness sense | Taste | Fragrance | Hobby sense | |
| Embodiment 1 | 20 | 22 | 20 | 20 | 82 |
| Embodiment 2 | 24 | 23 | 22 | 23 | 92 |
| Embodiment 3 | 21 | 22 | 22 | 20 | 85 |
| Embodiment 4 | 24 | 22 | 24 | 20 | 90 |
| Embodiment 5 | 20 | 20 | 20 | 21 | 81 |
| Embodiment 6 | 19 | 19 | 22 | 23 | 83 |
| Embodiment 7 | 22 | 21 | 21 | 20 | 84 |
| Embodiment 8 | 23 | 23 | 22 | 20 | 88 |
| Embodiment 9 | 24 | 19 | 19 | 21 | 83 |
| Embodiment 10 | 22 | 22 | 21 | 23 | 88 |
| Embodiment 11 | 21 | 22 | 22 | 20 | 85 |
| Embodiment 12 | 24 | 23 | 25 | 24 | 96 |
| Comparative example 1 | 16 | 15 | 16 | 18 | 65 |
| Comparative example 2 | 19 | 16 | 16 | 19 | 70 |
| Comparative example 3 | 20 | 18 | 18 | 16 | 72 |
As can be seen from Table V, preference degree of the embodiment of the present invention compared with comparative example 3 is higher, and local flavor is more preferable, equal energy
Welcome by consumer；The preference degree compared with comparative example 2 of comparative example 1 is poor, illustrates mouthfeel shadow of the emulsification pretreatment to acidified milk
Ring bigger, mouthfeel influence of the hydration on acidified milk is taken second place.
Claims (6)
1. a kind of preparation method of fresh buttermilk flavored fermented milk, it is characterised in that：Including following operating procedure：
A. feeding：Major ingredient and auxiliary material are taken, major ingredient parts by weight are 550~800 parts of raw milk, 20~60 parts of whole-fat milk powder, whey
2~5 parts of 2~5 parts of albumen powder and anhydrous butter oil, auxiliary material parts by weight are 75~85 parts of white granulated sugar, 2~5 parts of stabilizer, strain
0.03~0.05 part and 0.05~0.09 part of essence；
B. dispensing：To the raw milk that account for gross weight 35% is squeezed into material-compound tank, 65-75 DEG C is warming up to, slow dispersion addition is mixed
White granulated sugar and stabilizer, white granulated sugar and stabilizer parts by weight proportioning be 5:1, stabilizer is all added, after 5~7min of stirring
Remaining white granulated sugar part is added, whole PURE WHEYs and anhydrous butter oil are added, in 65-75 DEG C of down cut emulsification 15-
20 minutes, 16~20 DEG C of drop temperature is cooled to, enters constant volume tank；
C. constant volume blending：To remaining raw milk is added in constant volume tank, whole whole-fat milk powders is carried out for 10~200 parts using water
Reconstituted milk is obtained after hydration, then to whole reconstituted milks are added in constant volume tank, is stirred, add whole essence, stirring keeps
Mixed material is obtained after 10-15min；
D. homogeneous is sterilized：Mixed material is added in bar murderous intention, 60~80 DEG C are preheated to, homogeneous is carried out, homogenization pressure 18~
25Mpa, homogenizing time is 3~5 minutes, then carries out bar and kill, and is warming up to 90-98 DEG C, sterilized 4~6 minutes, after sterilization is finished, drop
Temperature is to 4~10 DEG C, then material is all squeezed into fermentation tank；
E. it is inoculated with：Sterile working adds whole strains when mixed material enters cylinder 1/3, after material all enters cylinder, then is stirred
Mix 10~15min；
F. it is filling：Be warming up to 39~41 DEG C, carried out by bottle placer it is filling, filling unit frequency be 25HZ~30HZ；
G. ferment：The heating system in storehouse of fermenting is opened into 30~40min, the temperature in fermentation storehouse is risen to 39-42 DEG C, after filling
Mixed material enter storehouse of fermenting, terminal acidity is 68-73 ° of T；
H. be put in storage：After fermentation is finished, enter warehouse, at 2~6 DEG C, refrigerate 12~16h of after-ripening.
2. the preparation method of a kind of fresh buttermilk flavored fermented milk according to claim 1, it is characterised in that：The major ingredient weight
Amount number be 3~4 parts of 600~750 parts of raw milk, 30~50 parts of whole-fat milk powder, 3~4 parts of PURE WHEY and anhydrous butter oil, it is auxiliary
Material parts by weight are 0.07~0.08 part of 77~82 parts of white granulated sugar, 3~4 parts of stabilizer, 0.04~0.05 part of strain and essence.
3. the preparation method of a kind of fresh buttermilk flavored fermented milk according to claim 2, it is characterised in that：The major ingredient weight
Amount number is 3.5 parts of 700 parts of raw milk, 40 parts of whole-fat milk powder, 3.2 parts of PURE WHEY and anhydrous butter oil, auxiliary material parts by weight
It is 0.07 part of 80 parts of white granulated sugar, 3.5 parts of stabilizer, 0.04 part of strain and essence.
4. the preparation method of a kind of fresh buttermilk flavored fermented milk according to claim 1, it is characterised in that：The stabilizer
It is pectin.
5. the preparation method of a kind of fresh buttermilk flavored fermented milk according to claim 1, it is characterised in that：The strain is
Weight ratio is 1:1 lactobacillus bulgaricus and streptococcus thermophilus.
6. the preparation method of a kind of fresh buttermilk flavored fermented milk according to any one of claim 1-5, it is characterised in that：
The hydration is that water temperature is risen into 40~45 DEG C, by whole-fat milk powder input water, is stirred 3~5 minutes, and be cooled to 38~42
DEG C, 30~32min is stood, then be cooled to 13~15 DEG C, 2~3h of standing.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111742996A (en) * | 2020-07-30 | 2020-10-09 | 重庆光大集团乳业股份有限公司 | Avocado, oat and black rice flavored yogurt and preparation method thereof |
| CN112335738A (en) * | 2020-11-04 | 2021-02-09 | 云南乙元食品开发有限公司 | Glutinous rice yoghourt production system |
| CN115299497A (en) * | 2021-05-07 | 2022-11-08 | 内蒙古伊利实业集团股份有限公司 | Method for preparing reconstituted milk fermented milk product and milk product prepared thereby |
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| CN106070627A (en) * | 2016-06-12 | 2016-11-09 | 青海雪峰牦牛乳业有限责任公司 | A kind of coagulating type flavored fermented milk containing Fructus Pruni pseudocerasi and raspberry jam and preparation method thereof |
| CN106172761A (en) * | 2016-07-18 | 2016-12-07 | 新疆石河子花园乳业有限公司 | A kind of preparation method of ice cream Yoghourt |
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| CN101744058A (en) * | 2009-12-23 | 2010-06-23 | 山东得益乳业有限公司 | A kind of method for making of functional cheese |
| CN106070627A (en) * | 2016-06-12 | 2016-11-09 | 青海雪峰牦牛乳业有限责任公司 | A kind of coagulating type flavored fermented milk containing Fructus Pruni pseudocerasi and raspberry jam and preparation method thereof |
| CN106172761A (en) * | 2016-07-18 | 2016-12-07 | 新疆石河子花园乳业有限公司 | A kind of preparation method of ice cream Yoghourt |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111742996A (en) * | 2020-07-30 | 2020-10-09 | 重庆光大集团乳业股份有限公司 | Avocado, oat and black rice flavored yogurt and preparation method thereof |
| CN112335738A (en) * | 2020-11-04 | 2021-02-09 | 云南乙元食品开发有限公司 | Glutinous rice yoghourt production system |
| CN115299497A (en) * | 2021-05-07 | 2022-11-08 | 内蒙古伊利实业集团股份有限公司 | Method for preparing reconstituted milk fermented milk product and milk product prepared thereby |
| CN115299497B (en) * | 2021-05-07 | 2024-03-22 | 内蒙古伊利实业集团股份有限公司 | Method for preparing reconstituted milk fermented milk product and milk product prepared by same |
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