CN106857831B

CN106857831B - Preparation method of fresh buttermilk-flavored fermented milk

Info

Publication number: CN106857831B
Application number: CN201611201570.2A
Authority: CN
Inventors: 杨潇; 孙丹
Original assignee: Chongqing Gonda Group Dairy Industry Co ltd
Current assignee: Chongqing Gonda Group Dairy Industry Co ltd
Priority date: 2016-12-22
Filing date: 2016-12-22
Publication date: 2020-08-28
Anticipated expiration: 2036-12-22
Also published as: CN106857831A

Abstract

The invention discloses a preparation method of fresh buttermilk-flavored fermented milk, which comprises the following operation steps: A. taking materials; B. preparing materials; C. fixing the volume and blending fragrance; D. homogenizing and sterilizing; E. inoculating; F. filling; G. fermenting; H. warehousing; compared with the prior art, the shearing emulsification is arranged, so that two times of homogenizing sterilization are simplified into one time of homogenizing sterilization, and materials are only required to be sheared and emulsified in the shearing emulsification machine, so that the steps are simplified, and the manufacturing cost is reduced; according to the scheme of the invention, the whole process is only subjected to one-time pasteurization, and the pasteurization belongs to low-temperature sterilization, so that the shape of the material is not changed due to higher temperature, and the storage life of the fermented milk fermented from the mixed material is prolonged; according to the scheme of the invention, after the anhydrous cream is added, the anhydrous cream is subjected to shearing emulsification, so that the anhydrous cream can be uniformly mixed into the material, and the phenomenon that the anhydrous cream is added to generate particles to cause the material to be non-uniform is avoided.

Description

Preparation method of fresh buttermilk-flavored fermented milk

Technical Field

The invention relates to the technical field of fermented milk preparation, and particularly relates to a preparation method of fresh buttermilk-flavored fermented milk.

Background

The fermented milk is prepared by fermenting fresh milk with lactic acid bacteria, is a favorite food by the comprehensive nutrition and rich in lactic acid bacteria, and has the following functions besides almost all the nutrients of the fresh milk: the ecological balance of intestinal flora is maintained, and the invasion of harmful bacteria to the intestinal tract is inhibited; promote intestinal peristalsis by producing a large amount of short chain fatty acids; the large growth of the thalli changes osmotic pressure, and constipation is prevented; some substances for enhancing the immune function are generated, so that the immunity of the human body can be improved, and diseases can be prevented; delaying aging, etc.

In the production process of the fermented milk, the required raw materials mainly comprise raw milk, auxiliary materials and a leavening agent, fresh milk (raw milk) without antibiotics is necessary for producing the fermented milk, and the physical and chemical indexes are as follows: fat is more than or equal to 3.2 percent, protein is more than or equal to 2.8 percent, dry matter is more than or equal to 10.8 percent, acidity is 16-18 degrees, 72 percent alcohol test is negative, tissue state is good, boiling is not abnormal, auxiliary materials mainly comprise a sweetening agent and a stabilizing agent, the most commonly used sweetening agent is white granulated sugar, the addition amount is not more than 12 percent, additives added into food for preventing the product from layering or precipitation and maintaining the appearance performance of the product are called as stabilizing agents, and the commonly used stabilizing agents comprise pectin and sodium carboxymethylcellulose.

After the raw materials are selected, the raw materials need to be processed by the following steps of 1, fresh milk processing: dissolving raw milk and granulated sugar, filtering, adding an additive, preheating a mixture to 50-60 ℃, homogenizing under the homogenizing pressure of 9.81-24.5 MPa, and then performing sterilization treatment by adopting ultrahigh temperature treatment at 118-135 ℃ for 3-5 seconds; 2. pretreatment of reduced milk: mixing water and powder: keeping the water temperature at 40 ℃, mixing the powdered milk according to the proportion of 100g/500ml water, and keeping the temperature for 30 minutes, wherein the solubility of the powdered milk is optimal at the temperature; adding anhydrous cream: keeping the temperature of the anhydrous butter in a hot water bath to melt the anhydrous butter, adding the anhydrous butter into a storage tank, adding the anhydrous butter into a mixer by a pump through a metering device, and stirring to disperse the butter fat in the skim milk; performing pretreatment on the mixture: dissolving white granulated sugar, a stabilizer and the like into the mixed solution in proportion, preheating to 60 ℃, and homogenizing under the pressure of 15-20 Mpa; fourth, sterilizing the mixture: feeding the mixture into a pasteurization machine, heating to 90-95 ℃, and sterilizing for 3-5 minutes; 3. inoculation and canning: cooling the sterilized mixture to 42-45 ℃, adding 2-5% of passage type leavening agent or about 10% of direct vat set leavening agent, stirring for 5 minutes after inoculation, uniformly distributing the leavening agent in the mixed liquid, and then starting canning, wherein the canning time has strict requirements, namely the time from the inoculation to the canning completion and sending into a fermentation chamber is not more than 1.5 hours, otherwise, cow milk is likely to solidify in the canning process, and finally the whey of the product is precipitated. 4. Fermentation and cooling: the method comprises the following steps of: canning, quickly putting into a fermentation chamber after sealing, fermenting for 2.5-4 hours at 43 ℃ until the solidification state is reached, and stopping fermentation. The fermentation end point can be judged according to the following conditions: pH is lower than 4.6; secondly, a small amount of water marks appear on the surface; cooling: when the fermentation end point is reached, the fermented milk is immediately put into a cold storage at the temperature of 2-5 ℃ to rapidly inhibit the growth of lactic acid bacteria, reduce the activity of enzyme and prevent over-acidity; the fermented milk must be stored at 2-5 ℃ for more than 12h (so-called after-fermentation) to promote the production of aroma and increase the viscosity of the fermented milk product.

Through the steps, the fermented milk with delicious taste and mellow mouthfeel can be obtained, but certain problems still exist: 1. the steps are more complicated and the manufacturing cost is increased through twice homogenization and sterilization; 2. when the mixture is sterilized, the sterilization temperature is 118-135 ℃, the temperature is higher, the prepared fermented milk is easy to deteriorate, and the storage life is shortened; 3. in the step 2, when the anhydrous cream is added, the mixture after the anhydrous cream is added is not subjected to homogenization treatment, so that particles are easily generated, the obtained fermented milk is not uniform enough, and the viscosity and the mouthfeel of the fermented milk are reduced.

Disclosure of Invention

The invention aims to provide a method for preparing fresh buttermilk-flavored fermented milk, which can reduce cost, prolong storage life and enhance viscosity and mouthfeel.

The preparation method of the fresh buttermilk-flavored fermented milk comprises the following operation steps:

A. taking materials: taking main materials and auxiliary materials, wherein the main materials comprise, by weight, 550-800 parts of raw milk, 20-60 parts of whole milk powder, 2-5 parts of whey protein powder and 2-5 parts of anhydrous cream, and the auxiliary materials comprise, by weight, 75-85 parts of white granulated sugar, 2-5 parts of a stabilizer, 0.03-0.05 part of a strain and 0.05-0.09 part of essence;

B. preparing materials: adding raw milk accounting for 35% of the total weight into a mixing tank, heating to 65-75 ℃, slowly dispersing and adding uniformly mixed white granulated sugar and stabilizer, wherein the weight part ratio of the white granulated sugar to the stabilizer is 5:1, completely adding the stabilizer, stirring for 5-7 min, then adding the rest white granulated sugar, then adding all whey protein powder and anhydrous cream, shearing and emulsifying at 65-75 ℃ for 15-20 min, cooling to the discharge temperature of 16-20 ℃, and putting into a volumetric tank;

C. and (3) volume fixing and flavor blending: adding the rest raw milk into a constant volume tank, hydrating all the whole milk powder by using 10-200 parts of water to obtain reconstituted milk, adding all the reconstituted milk into the constant volume tank, stirring, adding all the essence, and stirring for 10-15min to obtain a mixed material;

D. homogenizing and sterilizing: adding the mixed material into a pasteurization machine, preheating to 60-80 ℃, homogenizing under the homogenizing pressure of 18-25 Mpa for 3-5 minutes, pasteurizing, heating to 90-98 ℃, sterilizing for 4-6 minutes, cooling to 4-10 ℃ after sterilization, and then pumping all the materials into a fermentation tank;

E. inoculation: when the mixed material enters the cylinder 1/3, all strains are added in an aseptic operation, and after the material enters the cylinder, the mixture is stirred for 10-15 min;

F. filling: heating to 39-41 ℃, and filling by a filling machine with the frequency of 25 HZ-30 HZ;

G. fermentation: starting a heating system of the fermentation chamber for 30-40 min to raise the temperature of the fermentation chamber to 39-42 ℃, and feeding the filled mixed material into the fermentation chamber, wherein the final acidity is 68-73 DEG T;

H. warehousing: and after fermentation, putting the fermented product into a warehouse, and refrigerating the fermented product at the temperature of 2-6 ℃ for after-ripening for 12-16 h.

The technical principle of the scheme is as follows: and step A, taking materials, namely preparing all the raw materials for standby.

B, blending, namely, not homogenizing and sterilizing, wherein the temperature rise is 65-75 ℃, the temperature is lower, the phenomenon that the shelf life of the finally obtained fermented milk is shortened due to overhigh temperature can be avoided, after the materials are added, the materials are sheared and emulsified, the homogenizing operation is replaced, and under the condition that the materials are uniform, large-particle materials can be avoided, so that the materials are more uniform; the white granulated sugar is added to adjust the sweetness of the fermented milk so that the fermented milk has better taste; the addition of the stabilizer can make the shape of the fermented milk more stable, improve the physical properties of the fermented milk, increase the viscosity of the fermented milk and endow the fermented milk with a smooth and palatable taste; the whey protein is easy to digest, has high biological value, high efficiency, high protein efficiency ratio and high utilization rate, is a fine product in protein, and can improve the protein content of the whole fermented milk so that the fermented milk has higher nutritional value; the anhydrous cream has good flavor, and can increase the flavor and taste of the fermented milk;

step C, fixing the volume and blending flavor, blending the whole milk powder into reconstituted milk by using water, wherein the nutrition of the reconstituted milk is lower than that of raw milk, but the taste of the raw milk can be adjusted, so that the taste of the fermented milk is better; the essence is artificially synthesized concentrated aromatic oil simulating the odor of fruits and natural spices, so that the fermented milk has different fruit flavors, and the fermented milk has more flavor; the stirring function is to mix the components evenly.

D, homogenizing and sterilizing, wherein the homogenizing is to crush large fat globules into small fat globules to increase the surface area of the fat globules, so that various proteins can be wrapped to form a fat protein compound, the fat is prevented from floating upwards, the fat is micronized, and the soft and palatable taste is obtained; the pasteurization, also called low-temperature sterilization and cold sterilization, is a sterilization method which can kill germs at a lower temperature and keep the flavor of nutrient substances in the articles unchanged, and can also ensure the quality of the mixed materials to be unchanged.

Step E, inoculating, namely inoculating the mixed material, wherein the strain is used for fermenting the fermented milk, and the fermented milk can have flora beneficial to a human body, so that the fermented milk has higher nutritional value and is more beneficial to the human body; the purpose of stirring is to distribute the flora evenly in the mixture.

Step F, filling, wherein the canning time has strict requirements, namely the time from the beginning of inoculation to the end of canning and sent into a fermentation chamber is not more than 1.5 hours, otherwise, cow milk can be coagulated in the canning process, and whey of the product is separated out; heating to 39-41 ℃ to enable the mixed material to be at a fermentation temperature in the filling tank, and ensuring that the mixed material enters a fermentation chamber and can rapidly enter a fermentation state; the frequency of the filling machine is 25 HZ-30 HZ, excessive oscillation needs to be prevented during transfer, and if the frequency is too high, the viscosity of fermented milk is easily reduced.

Step G, fermentation, namely fermenting the mixed material into fermented milk; the heating system of the fermentation chamber is started for 30-40 min, so that the temperature of the fermentation chamber is raised to a fermentable temperature in advance, the filled fermented milk can be seamlessly switched to a fermentation state, the delay of fermentation time is avoided, and the efficiency is improved.

And H, warehousing, namely refrigerating and then maturing to stop the fermentation process so that the characteristics (texture, taste, flavor, acidity and the like) of the yoghourt meet the set requirements.

Compare this scheme's beneficial effect with prior art: 1. according to the scheme, the shearing emulsification is arranged, so that two times of homogenizing sterilization are simplified into one time of homogenizing sterilization, the materials are only required to be sheared and emulsified in the shearing emulsification machine, the materials are not required to be homogenized in the homogenizer firstly, and then the materials are sterilized in the pasteurization machine, so that the steps are simplified, and the manufacturing cost is reduced; 2. according to the scheme, the whole process is only subjected to one-time pasteurization, and the pasteurization is low-temperature sterilization, so that the shape of the material is not changed due to higher temperature, and the storage life of the fermented milk fermented from the mixed material is prolonged; 3. according to the scheme, after the anhydrous cream is added, the anhydrous cream is subjected to shearing emulsification, so that the anhydrous cream can be uniformly mixed into the material, and the phenomenon that the anhydrous cream is added to generate particles to cause non-uniformity of the material is avoided.

Further, the milk powder comprises, by weight, 600-750 parts of raw milk, 30-50 parts of whole milk powder, 3-4 parts of whey protein powder and 3-4 parts of anhydrous cream, and the auxiliary materials comprise, by weight, 77-82 parts of white granulated sugar, 3-4 parts of a stabilizer, 0.04-0.05 part of a strain and 0.07-0.08 part of essence. By adopting the proportioning mode, more delicious fermented milk can be obtained.

Further, the main materials comprise 700 parts by weight of raw milk, 40 parts by weight of whole milk powder, 3.2 parts by weight of whey protein powder and 3.5 parts by weight of anhydrous cream, and the auxiliary materials comprise 80 parts by weight of white granulated sugar, 3.5 parts by weight of stabilizer, 0.04 part by weight of strain and 0.07 part by weight of essence. By adopting the proportioning mode, more delicious fermented milk can be obtained.

Further, the stabilizer is pectin. Pectin is a natural high molecular compound and has good gelling and emulsion stabilizing effects.

Further, the strains are lactobacillus bulgaricus and streptococcus thermophilus in a weight ratio of 1: 1. The lactobacillus bulgaricus in the prepared fermented milk is the dominant flora, can increase IgA immune protein secretion, maintain normal bacteria ecology of intestinal tracts, relieve constipation, inhibit the growth of helicobacter pylori in vivo, treat and prevent gastroduodenal ulcer and decompose lactose; the streptococcus thermophilus has the effects of improving intestinal microenvironment, regulating blood pressure, resisting cancer, delaying aging and the like. The lactobacillus bulgaricus and the streptococcus thermophilus have symbiotic effect by mixing, the acid production speed after the culture is very high, and the mixed culture process can promote the better growth of the lactobacillus bulgaricus and the streptococcus thermophilus.

Further, the hydration step is to raise the water temperature to 40-45 ℃, put the whole milk powder into the water, stir for 3-5 minutes, reduce the temperature to 38-42 ℃, stand for 30-32 minutes, reduce the temperature to 13-15 ℃ and stand for 2-3 hours. The hydration process can fully blend the whole milk powder into water to form reconstituted milk.

Detailed Description

The present invention will be described in further detail below by way of specific embodiments:

examples 1 to 12 and comparative examples 1 to 6 are 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 a method of preparing fermented milk of the prior art mentioned in the background.

The following example 12 specifically illustrates the specific steps of preparing the fresh buttermilk-flavored fermented milk:

A. taking materials: taking main materials and auxiliary materials, wherein the main materials comprise 700g of raw milk, 40g of whole milk powder, 3.2g of whey protein powder, 3.5g of anhydrous cream and 100g of water, and the auxiliary materials comprise 80g of white granulated sugar, 3.5g of stabilizer, 0.04g of strain and 0.07g of essence;

B. preparing materials: adding 245g of raw milk into a mixing tank, circularly heating to 68 ℃ through a plate heat exchanger, slowly dispersing and adding uniformly mixed white granulated sugar and stabilizer, wherein the weight parts of the white granulated sugar and the stabilizer are 5:1, 17.5g of the white granulated sugar and 3.5g of the stabilizer, stirring for 5min, then adding 62.5g of the white granulated sugar, then adding 3.2g of whey protein powder and 3.5g of anhydrous cream, adding the above materials in the mixing tank into a high-shear emulsifying machine, circularly heating to 70 ℃ through the plate heat exchanger, shearing and emulsifying for 18min, then cooling the materials to 18 ℃ through a water cooler, and putting the materials into a volumetric tank;

C. and (3) volume fixing and flavor blending: adding 455g of raw milk into the constant volume tank; adding 100g of water into a hydration machine, circularly heating the water to 42 ℃ through a plate heat exchanger, adding 40g of whole milk powder into the water, stirring for 5 minutes, cooling to 38 ℃, standing for 30 minutes, cooling to 15 ℃, standing for 2.5 hours, hydrating to obtain 138g of reconstituted milk, pumping all the reconstituted milk into a constant volume tank, starting a stirrer, adding 0.07g of essence, and stirring for 12 minutes to obtain a mixed material;

D. homogenizing and sterilizing: adding the mixed material into a pasteurizing machine, preheating to 70 ℃, homogenizing under the homogenizing pressure of 20Mpa for 5 minutes, pasteurizing, heating to 95 ℃, sterilizing for 5 minutes, cooling to 6 ℃ after sterilization, and pumping the mixed material into a fermentation tank;

E. inoculation: when the mixed material enters a cylinder 1/3, adding 0.04g of lactobacillus bulgaricus and streptococcus thermophilus in a weight ratio of 1:1 in an aseptic operation, starting a stirrer after the materials completely enter the cylinder, and stirring for 12 min;

F. filling: circularly heating to 40 ℃ through a plate heat exchanger, and filling through a filling machine with the frequency of 28 HZ;

G. fermentation: starting a heating system of the fermentation chamber for 35min to raise the temperature of the fermentation chamber to 40 ℃, and feeding the filled mixed material into the fermentation chamber, wherein the final acidity is 70 DEG T;

H. warehousing: after fermentation, putting into a warehouse, and refrigerating and after-ripening for 13h at 3 ℃.

Examples 1 to 11: the difference is that the data is changed correspondingly on the basis of example 12.

Comparative example 1: the difference is that no shear emulsification is carried out in step C on the basis of example 12.

Comparative example 2: on the basis of example 12, the difference is that no hydration is carried out in step B.

(1) And (3) stability detection: the whey separation rate, viscosity (required for demulsifying the fermented milk) and shelf life of the fermented milk obtained by the above experiments are measured and are shown in table four:

table four:

	whey separation ratio (%)	Viscosity (mPas)	Shelf life (Tian)
				Example 1	16.45	14104	23
Example 2	15.38	14575	24
				Example 3	16.23	13467	22
Example 4	14.56	14877	21
				Example 5	13.75	15311	21
Example 6	13.21	14667	22
				Example 7	12.51	12112	24
Example 8	13.89	14986	23
				Example 9	13.84	12123	22
Example 10	13.21	14873	20
				Example 11	13.52	14747	20
Example 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 the table IV, compared with the prior art of the comparative example 3, the embodiment of the invention has higher whey separation rate and viscosity, better stability and obviously longer shelf life; the fermented milk prepared without shearing emulsification and hydration has general stability, higher whey precipitation rate and lower viscosity, but the fermented milk prepared without shearing has poorer stability and larger influence on the stability of the fermented milk, which shows that after shearing emulsification, the mixed materials can be mixed more uniformly, and the fermented milk has better stability.

(2) Sensory detection: 100 citizens were randomly drawn in the street for taste sensory evaluation, each group of products contained 40 parallel samples. Taking the thick and thick feeling, the fine and greasy feeling, the taste and the fragrance as evaluation indexes, scoring each index according to the total score of 100, the total score of each index of 25 and one grade every 5, taking an average value of the scores, and finally taking the sum of the total scores of each index as a comprehensive favorite feeling score, wherein the evaluation result is shown in the table five:

table five:

	thick and thick feeling	Greasy feeling	Taste of the product	Fragrance	Pleasure feeling
						Example 1	20	22	20	20	82
Example 2	24	23	22	23	92
						Example 3	21	22	22	20	85
Example 4	24	22	24	20	90
						Example 5	20	20	20	21	81
Example 6	19	19	22	23	83
						Example 7	22	21	21	20	84
Example 8	23	23	22	20	88
						Example 9	24	19	19	21	83
Example 10	22	22	21	23	88
						Example 11	21	22	22	20	85
Example 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 five, the preference degree of the examples of the present invention is higher than that of the comparative example 3, and the flavors are better and can be welcomed by consumers; comparative example 1 had a lower preference than comparative example 2, indicating that shear emulsification had a greater impact on the mouthfeel of the fermented milk and hydration had a lesser impact on the mouthfeel of the fermented milk.

Claims

1. A preparation method of fresh buttermilk flavored fermented milk is characterized by comprising the following steps: the method comprises the following operation steps:

A. taking materials: taking main materials and auxiliary materials, wherein the main materials comprise 700 parts by weight of raw milk, 40 parts by weight of whole milk powder, 3.2 parts by weight of whey protein powder and 3.5 parts by weight of anhydrous cream, and the auxiliary materials comprise 80 parts by weight of white granulated sugar, 3.5 parts by weight of stabilizer, 0.04 part by weight of strain and 0.07 part by weight of essence;

B. preparing materials: adding raw milk accounting for 35% of the total weight into a mixing tank, heating to 65-75 ℃, slowly dispersing and adding the uniformly mixed white granulated sugar and stabilizer, wherein the weight part ratio of the white granulated sugar to the stabilizer is 5:1, completely adding the stabilizer, stirring for 5min, then adding the rest white granulated sugar, then adding all whey protein powder and anhydrous cream, shearing and emulsifying at 70 ℃ for 18min, cooling to the discharge temperature of 18 ℃, and putting into a sizing tank;

C. and (3) volume fixing and flavor blending: adding the rest raw milk into a constant volume tank, stirring all the whole milk powder with 100 parts of water of 42 ℃ for 5min, cooling to 38 ℃, standing for 30min, cooling to 15 ℃, standing for 2.5h to obtain reconstituted milk, adding all the reconstituted milk into the constant volume tank, adding all the essence, and stirring for 12min to obtain a mixed material;

D. homogenizing and sterilizing: adding the mixed materials into a pasteurization machine, preheating to 70 ℃, homogenizing under the homogenizing pressure of 20Mpa for 5 minutes, pasteurizing, heating to 95 ℃, sterilizing for 5 minutes, cooling to 6 ℃ after sterilization, and then putting all the materials into a fermentation tank;

E. inoculation: adding all strains in the mixed material in a jar 1/3 under aseptic operation, and stirring for 12min after the materials are all put in the jar;

F. filling: heating to 40 ℃, and filling by a filling machine with the frequency of 28 HZ;

H. warehousing: after fermentation, putting into a warehouse, and refrigerating and after-ripening for 13h at 3 ℃;

the strains are lactobacillus bulgaricus and streptococcus thermophilus in a weight ratio of 1: 1.

2. The method for preparing the fresh buttermilk-flavored fermented milk of claim 1, wherein the method comprises the following steps: the stabilizer is pectin.