CN107125316A - A kind of brown stirred yoghurt and production technology - Google Patents
A kind of brown stirred yoghurt and production technology Download PDFInfo
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 25
- 229930006000 Sucrose Natural products 0.000 claims abstract description 25
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- 241000186660 Lactobacillus Species 0.000 claims description 14
- 229940039696 lactobacillus Drugs 0.000 claims description 14
- 238000011049 filling Methods 0.000 claims description 13
- 238000011081 inoculation Methods 0.000 claims description 11
- 239000007858 starting material Substances 0.000 claims description 11
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- 108090000623 proteins and genes Proteins 0.000 claims description 9
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- 239000002253 acid Substances 0.000 description 10
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- 229930091371 Fructose Natural products 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- NAOLWIGVYRIGTP-UHFFFAOYSA-N 1,3,5-trihydroxyanthracene-9,10-dione Chemical compound C1=CC(O)=C2C(=O)C3=CC(O)=CC(O)=C3C(=O)C2=C1 NAOLWIGVYRIGTP-UHFFFAOYSA-N 0.000 description 1
- 235000019890 Amylum Nutrition 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 102000008192 Lactoglobulins Human genes 0.000 description 1
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- 231100000678 Mycotoxin Toxicity 0.000 description 1
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- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
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- 230000002708 enhancing effect Effects 0.000 description 1
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- 235000003599 food sweetener Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—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
- 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)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention belongs to technical field, more particularly to a kind of brown stirred yoghurt and production technology, include the component of following parts by weight：83 88 parts of raw material milk, 12.0 13.0 parts of table sugar, 0.3 0.5 parts of emulsion stabilizer, 0.2 0.5 parts of WPC, 0.2 0.5 parts of caramel syrup, leavening streptococcus thermophilus AibiS4.02T is inoculated with 25 50EA/T；Leavening YO MIX187 are inoculated with 30 60DCU/T.Wherein, the table sugar is muscovado and monose, and muscovado amount is 8.5 10.0 parts, and monose amount is 2.5 4.5 parts.The fermentation that solves milk high sugar fermentation after long-time high temperature brown stain is difficult, ferment local-flavor and the technical problem such as structural state is very poor, product burnt odor local flavor and ferment local-flavor are all good, structural state uniform and smooth, and fermentation time is shorter, quality is high, firmly gets liking for consumer.
Description
Technical field
The invention belongs to technical field of processing dairy products, it is related to a kind of brown stirred yoghurt and production technology, especially relates to
And a kind of milk high sugar fermentation stirred yoghurt formula and its production technology after long-time high temperature brown stain.
Background technology
The general principle of Yoghourt fermentation is that lactic acid bacteria is decomposed using the lactose in milk, lactic acid is produced, as lactic acid is continuous
Increase, pH value is constantly reduced, so that protein denaturation solidifies to form Yoghourt in milk.
Yogurt is divided into stirred type yogurt (milk) and Solidify YoghurtJuzh (milk).Solidify YoghurtJuzh be by first it is filling, after fermentation,
Cooling, without the product of the technique productions such as demulsification；And stirred type yogurt is the rear technique productions such as filling by first fermenting, cooling down
Product.Brown stirred type yogurt be protein and amino acid in raw material milk with reduced sugar in long-time high-temperature sterilization process
Generation Maillard reaction, a kind of brown, unique flavor stirred type acid that then inoculating lactic acid bacterium fermentation is obtained after the cooling period
Breast.Brown stirred type yogurt is rich in biodiasmin and brown stain pigment, and brown stain pigment has antioxidation, is that one kind is beneficial to
The product of health.Brown stirred type yogurt its distinctive local flavor and color and luster, will certainly be liked by consumer.
Chinese patent CN10314572 discloses a kind of production technology of coagulating type brown Yoghourt and products thereof, in raw material milk
It is middle addition reduced sugar, lactalbumin, milk protein concentrate dissolving, through homogeneous, sterilization brown stain, cooling, inoculation, it is filling, ferment, it is cold
Coagulating type brown Yoghourt is made behind Tibetan.Brown Yoghourt disclosed in the patent has product structural state preferably, no stabilizer addition
Advantage, but the brown Yoghourt described in the patent document is to belong to coagulating type, and production technology is relatively simple, the brown stain time compared with
It is short, smaller is destroyed to product structural state, technological requirement can be realized more by adding PURE WHEY and milk protein concentrate.
Because the brown stain time is very short, only 1-2h, the Maillard reaction time is shorter, and the brown coloration of product is shallower, and brown stain is produced naturally
Characteristic flavor burnt odor taste it is very weak.And also deposit fermented bacterium and there was only a kind of lactobacillus, the strain acid producing ability is strong, but fat
Other ferment local-flavors such as fragrance are weak, and tart flavour can have a strong impact on the technology of the release of brown Yoghourt characteristic flavor on basis burnt odor local flavor again
Problem.
And stirred yoghurt, production technology is complex, and equipment destroys more serious to product structural state.On the other hand,
If milk is through long-time high temperature brown stain, though meeting color burn after brown stain, local flavor becomes strong, high sugar after high temperature brown stain is there is
Fermentation is difficult, ferment local-flavor and the series of technical such as structural state is very poor.Because milk is after long-time high temperature brown stain, its
Protein denaturation is serious, and lactose decomposes more, and sugar content is high and the hyperosmosis that produces, and causes fermentation extremely difficult,
Fermenting acidity is often difficult to reach national minimum standard requirement, even if occasional reaches that minimum standard will after lengthy fermentation
Ask, its particle is more, elutriation is serious, coarse mouthfeel, structural state extreme difference；Ferment local-flavor is very weak, gives people to feel like unleavened.
The content of the invention
For above-mentioned problem, the present invention is provided to produce in a kind of brown stirred yoghurt and production technology, the present invention
Product burnt odor local flavor and ferment local-flavor are all good, structural state uniform and smooth, and fermentation time is shorter, quality is high, firmly gets consumer's
Like；And production method is simple, easy to operate, cost is low.
Solve a kind of brown stirred yoghurt in the present invention of above technical problem, it is characterised in that：Including following heavy
Measure the component of part：83-88 parts of raw material milk, 12.0-13.0 parts of table sugar, 0.3-0.5 parts of emulsion stabilizer, WPC
0.2-0.5 parts, 0.2-0.5 parts of caramel syrup, leavening streptococcus thermophilus AibiS4.02T is inoculated with 25-50EA/T；Leavening
YO-MIX187 is inoculated with 30-60DCU/T.Wherein, the table sugar is edible muscovado and edible monose, and it is 8.5- to eat muscovado amount
10.0 parts, it is 2.5-4.5 parts to eat monose amount.
Leavening is two kinds：Streptococcus thermophilus AibiS4.02T and lactobacillus YO-MIX187, streptococcus thermophilus
AibiS4.02T accounts for the 70-80% of inoculation strain total amount, and lactobacillus YO-MIX187 accounts for the 20-30% of inoculation strain total amount.
YO-MIX187 spawn activity index Δs PH >=1.0；AibiS4.02T spawn activity index Δs acidity >=4oT.
The edible muscovado is fructose syrup and white granulated sugar, fructose syrup：White granulated sugar=4.5-5.5:1, optimized proportion fruit
Glucose is starched：White granulated sugar=5:1；Edible monose is white granulated sugar.High sugar brings special local flavor to Yoghourt, and mouthfeel and sweetless
It is greasy.
Fructose syrup is to hydrolyze the starch sugar being made with isomerization crystalline substance by plant amylum, is a kind of important sweetener, nothing
Color sticks good fluidity under thick liquid, normal temperature, is mainly made up of glucose and fructose.
The raw material milk is nonreactive fresh milk, and protein content 3.15-3.35% belongs to the higher milk of heat-resistant stability
Source.
Milk supply can be pre-processed：Filter (120 mesh) → temporary (2-8 DEG C) → separation and sterilization (rotating speed：1300-
1450rpm) → homogeneous (15-20Mpa) → pasteurize (85 ± 5 DEG C) → storage (2-8 DEG C ,≤24h).
Raw material milk of the present invention be it is special select that freshness is high, total number of bacteria is low and nonreactive pasture milk that heat-resisting effect is excellent,
To meet the heat endurance test that milk need to be through long-time high temperature brown stain, using the milk of select, it is to avoid product particle occurs,
Otherwise product can produce more particle in long-time browning, hence it is evident that the structural state of influence product.
The selection of raw material milk freshness needs to meet：Total number of bacteria：1.0×104-1.5×104CFU/mL methylene blues are tested：4.5-
5.0 hour.The higher index of heat-resistant stability：After -125 DEG C of sterilizings 3 hours of 121 DEG C of raw material milk, a small amount of pure water is being contained
Observe whether the compositions such as its protein are uniformly distributed in flat board, if having particle, can be uniformly distributed, be full entirely without particle
Sufficient heat-resistant stability acceptable material.
Raw material milk percentage by weight≤83 part, fermentation time is greatly prolonged, and the distinctive local flavor of acidified milk is substantially reduced, product
Structural state is deteriorated；When raw material milk percentage by weight >=88 part, product can become excessively thick and eke out a living, powder sense enhancing, burnt odor taste
Release is not highlighted.
The WPC protein content is 75-85%, and protein content is 80% in prioritization scheme.
80 parts of WPC content, B lactoglobulin contents are up to 61 parts, with high gelation, superior water-retaining property
Can, lasting high viscosity and special emulsifiability.Solid compact elasticity, higher gel strength and water conservation are formed during heating
Ability, it is all more outstanding than any lactalbumin.There are salubrious mouthfeel and light milk.Stirred yoghurt increase viscosity and
Whey is reduced to greatest extent to separate out.It can improve texture simultaneously, and provide emulsifiability, effectively solve milk high for a long time
Structural state is coarse during warm brown stain after fermentation, the problem of elutriation is more, makes product exquisiteness smooth.
Emulsion stabilizer includes following monomer component：The double starch adipate agar of acetylation, diacetyl tartarate Dan Shuan
Glyceride, the double starch adipate agar of acetylation：Diacetyl tartarate list double glyceride=2.5-3.5:1, in prioritization scheme
The double starch adipate agar of acetylation：Diacetyl tartarate list double glyceride=3:1.
In the present invention raw material select and raw material adopts usage ratio to the high sugared acidified milk of milk long-time high temperature brown stain
Whether production technology can smoothly be realized, and product special flavour, structural state quality are most important.
A kind of production technology of brown stirred yoghurt in the present invention, comprises the following steps：
(1) raw material and requirement are prepared；
(2) 8.5-10.0 parts of 83-88 parts of the raw material milk and table sugar of percentage by weight are taken, is mixed under the conditions of 60-80 DEG C
Uniformly, sterilization, brown stain for the first time；Such solution temperature can effectively dissolve table sugar；Prepared for sterilisation program below.Temperature
It is too low or too high be all unfavorable for the normal of sterilisation program below and smoothly complete.
(3) 2.5-4.5 parts of table sugar, 0.3-0.5 parts of emulsion stabilizer and concentrated milk are added successively at 70-80 DEG C after brown stain
0.2-0.5 parts of albumin, is well mixed, homogeneous, second of sterilization and cooling；Because each raw material is needed in second of course of dissolution
The temperature range requirements to be dissolved differ, and need disposably to complete all of above dissolution of raw material again.The excessively lower raw material of temperature
It can not dissolve；The too high which part material composition of temperature can fail or produce the protein body for being difficult to dissolve.In this temperature
In the range of, order of addition as requested can fully dissolve completely, and ensure the validity of all material composition functions,
And protein body will not be produced.
(4) 0.2-0.5 parts of caramel syrup are added after inoculating starter, fermentation, refrigeration, are stirred；Cryogenic temperature can be
15-19.5℃。
(5) filling, refrigeration.
Table sugar is added in two times in the present invention, and edible muscovado is added for the first time, brown stain is participated in；Second of addition is edible single
Sugar, participates in fermentation.
Wherein described 97-99 DEG C of first time sterilization temperature, 10-20S；
Second of sterilization temperature：94-96℃、4-6min.
65-85 DEG C of the homogenizing temperature, homogenization pressure is 18-22MPa；
95-98 DEG C of the browning brown stain temperature, the brown stain time is 3.0-4.5h；
40.5-42.5 DEG C of the fermentation temperature, fermentation time 6.0-8.0h, fermentation termination is 66-69 ° of T.
It is stirred continuously in the browning, 1.0-1.5h is stirred once, every time stirring 1-2 minutes, mixing speed：
23HZ。
The invention belongs to high sugar fermentation, edible mixed sugar, monose are integrally combined with composite bacteria, molten through first raw material
Solution, brown stain, second batch dissolution of raw material, homogeneous, sterilization and ferment etc. step, not only overcome the spy of short time high temperature brown stain Yoghourt
Levying property local flavor burnt odor local flavor is not enough, and is inoculated with single lactobacillus and the shortcomings of dull ferment local-flavor, also solves milk through length
The fermentation of high sugar fermentation is difficult after time high temperature brown stain, ferment local-flavor and the technical problem such as structural state is very poor.
Stirred type brown sour milk products in the present invention, brown color, smooth in taste is fine and smooth, thick suitable, with order
People pleases, very notable and pure burnt odor local flavor and strong ferment local-flavor.And fermentation time is shorter, quality is high, firmly gets
Consumer's likes.
Embodiment
With reference to embodiment, the present invention is described in detail；Wherein, fructose content 42-44 parts in fructose syrup, in vain
10 parts of aqueous solution pols of granulated sugar>9.5 ° of Bx, Sucrose >=99.6%；YO-MIX187 spawn activity index Δs PH >=1.0；
AibiS4.02T spawn activity index Δs acidity >=4oT：
Embodiment 1
Brown stirred yoghurt, includes the component of following parts by weight (same as below)：83 parts of raw material milk, table sugar 12.0
Part, 0.3 part of emulsion stabilizer, 0.2 part of WPC, 0.2 part of caramel syrup, leavening streptococcus thermophilus
AibiS4.02T, is inoculated with 25EA/T；Leavening YO-MIX187 is inoculated with 30DCU/T.Wherein, the table sugar be muscovado and monose,
Edible muscovado amount is 8.5 parts, and it is 3.5 parts to eat monose amount.
Leavening is two kinds：Streptococcus thermophilus AibiS4.02T and lactobacillus YO-MIX187, streptococcus thermophilus
AibiS4.02T accounts for the 70-80% of inoculation strain total amount, and lactobacillus YO-MIX187 accounts for the 20-30% of inoculation strain total amount.
Edible muscovado is fructose syrup and white granulated sugar, fructose syrup：White granulated sugar=4.5:1；Edible monose is white granulated sugar.
Raw material milk is nonreactive fresh milk, and protein content 3.15% belongs to the higher milk supply of heat-resistant stability.
WPC protein content is 85%.
Emulsion stabilizer includes following monomer component：The double starch adipate agar of acetylation, diacetyl tartarate Dan Shuan
Glyceride, the double starch adipate agar of acetylation：Diacetyl tartarate list double glyceride=2.5:1.
Table sugar employs fructose syrup and white granulated sugar in the formula of the present invention.Use fructose syrup, and nonproductive brown stain
The powdered glucose that Yoghourt is routinely selected, because under equal conditions fructose syrup brown stain is darker, finished product mouthfeel is finer and smoother refreshing
Sliding, taste is better for burnt odor.Other fructose syrup and the adding proportion of white granulated sugar influence obvious to mouthfeel, in the feelings that total sugar amount is constant
Under condition, if improving fructose syrup addition, the brown stain time can be shortened, but finished product sweet taste is too short, and saccharic acid ratio is uncoordinated；If carrying
High white granulated sugar adding proportion, can be obviously prolonged the brown stain time again, influence brown stain local flavor.Table sugar is in the adding proportion being entirely formulated
Also big influence can be brought to mouthfeel, when table sugar total amount≤12%, it will be apparent that the collaboration effect of sweet taste focusing Flavor can be reduced
Really；But table sugar total amount >=13%, product is excessively sweet, and the reason for because of hyperosmosis, hence it is evident that fermentation time and hair can be extended
Ferment effect.
It with the addition of after WPC, product fermentation time substantially shortens, product structural state is more fine and smooth solid, send out
Ferment local flavor is lifted.But when WPC addition >=0.5 part, product fermentation is too fast, and production acid is too strong, and product is excessively thick, powder
Sense is obvious；When WPC addition≤0.2 part, unobvious is improved to fermentation time and structural state.
Inoculating starter, only during selection streptococcus thermophilus AibiS4.02T, product fermentation is difficult, and fermentation time is very long, acid
Degree is difficult to the minimum for reaching product standard requirement, and ferment local-flavor is weak, and substantially, substantially, whole structural state is poor for particle for elutriation.Such as
Only inoculation lactobacillus YO-MIX187, ferments rapid, and production acid is strong, but burnt odor local flavor is weak, ferment local-flavor dullness.It is inoculated with simultaneously thermophilic
Streptococcus AibiS4.02T and lactobacillus YO-MIX187, fermentation time, burnt odor local flavor, product structural state are all used than single
One strain of any of which is good.Make fermented product low viscosity, mouthfeel is very soft and with strong fat fragrance.
And this two strain collocation use ratios influence obvious to product：As strain YO-MIX187 additions >=60DCU/
T, the strong sharply release of form coke Flavor of product tart flavour；As strain YO-MIX187 additions≤30DCU/T, product production
Sour ability substantially weakens, and fermentation time significantly extends again, and ferment local-flavor weakens, and structural state is deteriorated.And strain AibiS4.02T
Addition 50EA/T, improvement is had no to ferment local-flavor；Strain AibiS4.02T additions≤25EA/T, product fat fragrance, burnt odor
Taste weakens.It can only control fully complete ferment local-flavor in strain AibiS4.02T so as to lactobacillus YO-MIX187 addition
In the material formation period, fermentation is finally completed in this time, acidity reaches target range, and structural state reaches preferable shape
State.
Caramel syrup is added, product color can be obviously improved.But when caramel syrup addition >=0.5%, product colour is good,
But local flavor beastly can be brought；When caramel syrup addition≤0.2%, colouring effect is very little.
Specific production technology comprises the following steps：
(1) raw material and requirement are prepared；
(2) milk supply can be pre-processed：Filter (120 mesh) → temporary (2-8 DEG C) → separation and sterilization (rotating speed：1300-
1450rpm) → homogeneous (15-20Mpa) → pasteurize (85 ± 5 DEG C) → storage (2-8 DEG C ,≤24h)：
(3) raw material milk and edible muscovado of percentage by weight are taken, under the conditions of 60 DEG C be well mixed, for the first time sterilization, it is brown
Become, 97 DEG C of first time sterilization temperature, 20S；95-98 DEG C of browning brown stain temperature, the brown stain time is 3.0h；In browning not
Disconnected stirring, 1.0h is stirred once, every time stirring 1 minute, mixing speed：23HZ.
95-98 DEG C of milk, lactose content only reduces 7-9% after 2h brown stains；Lactose content reduces 23- after 3h brown stains
25 parts or so；Lactose content reduces 26-28% after 4.2h brown stains.Milk after 3.0-4.5h brown stains, lactose content significantly under
Drop, along with albuminous degeneration is serious, ferments more than the only milk significant difficulties through 1-2h brown stains.
Material is when heat insulation tank is incubated brown stain, and material is reduced with 0.5-1.0 DEG C per hour of temperature, if material brown stain is originated
Temperature be less than 98 DEG C, 3 hours after temperature of charge be often less than 95 DEG C, less than 95 DEG C after material brown stain effect be deteriorated, can only extend
Brown stain time, the risk of corresponding increase material heat-resistant stability, the probability that material produces particle is greatly increased.And entirely long
In time high temperature browning, fat inevitably accelerates to float, so period can increase stirring technique, but stirring when
Between and frequency can directly affect the degree of temperature of charge reduction, the more high-temperature reduction of mixing time and frequency it is faster, so control
System per 1.0-1.5h, once, stir 1 minute every time by stirring., can be to protecting in addition before material heating is squeezed into insulation brown stain tank
Warm brown stain tank carries out the steam sterilizing of 10 minutes, and to reduce material heat loss, and the temperature difference is impacted to the stability that material web comes.
If brown stain temperature is higher than 98 DEG C, the lactose meeting accelerated decomposition in milk fails to be sufficiently formed release in burnt odor local flavor
Before, lactose has decomposed excessive and has caused fermentation failure below.
(4) edible monose, emulsion stabilizer and WPC are added successively at 70 DEG C after brown stain, be well mixed,
Matter, sterilize for the second time and cool to 40.5 DEG C, second of sterilization temperature：95 DEG C, 5 minutes, 65 DEG C of homogenizing temperature, homogenization pressure is
22MPa；
When material dissolution temperature >=80 DEG C, emulsion stabilizer part emulsification function part can be because of high temperature failure, emulsifying effectiveness
Have a greatly reduced quality；If material dissolution temperature≤70 DEG C, emulsion stabilizer part can not dissolve, deposited in the product as particle.And thing
Expect solution temperature >=75 DEG C, concentrated whey protein powder can be influenceed by high temperature, produce a large amount of undissolvable protein bodies；And material
Solution temperature≤65 DEG C, concentrated whey protein powder is also difficult to be completely dissolved, so milk first is warming up into 75-80 DEG C, first adds
White granulated sugar dissolves desuperheat, then adds emulsion stabilizer dissolving, finally adds concentrated whey protein powder.Ensure that each material can be complete
Fully dissolved can not influence material effective efficiency again to without particle.
(5) inoculating starter, fermentation, refrigeration stir to addition caramel syrup after 19 DEG C；40.5 DEG C of fermentation temperature,
Fermentation time 8.0h, fermentation termination is 66-69 ° of T.
Material fermentation temperature >=42.5 DEG C after sterilizing, material production acid is fast and sharp, but the fragrant local flavor substance release of fermentation
Seldom, particle is more, and mouthfeel is rougher；Material fermentation temperature≤40.5 DEG C after sterilizing, material fermentation is slow, and entirely ferment wind
Taste release is weaker, and product elutriation is more, and structural state is poor.
Caramel syrup is added after fermentation termination immediately to stir, product powder sense is fairly obvious；First freeze after fermentation termination
To 15-20 DEG C, then add caramel syrup and stir, mixing time was controlled within 5-10 minutes, product powder sense it is faint or
No.Time is too short, can not stir.
(6) filling, refrigeration.
Embodiment 2
Brown stirred yoghurt, includes the component of following parts by weight：85 parts of raw material milk, 12.5 parts of table sugar, stable emulsifying
0.4 part of agent, 0.4 part of WPC, 0.3 part of caramel syrup, leavening streptococcus thermophilus AibiS4.02T is inoculated with 50EA/
T；Leavening YO-MIX187 is inoculated with 60DCU/T.Wherein, the table sugar is edible muscovado and edible monose, and edible muscovado amount is
10.0 parts, it is 2.5 parts to eat monose amount.
Leavening is two kinds：Streptococcus thermophilus AibiS4.02T and lactobacillus YO-MIX187, streptococcus thermophilus
AibiS4.02T accounts for the 70-80% of inoculation strain total amount, and lactobacillus YO-MIX187 accounts for the 20-30% of inoculation strain total amount.
Edible muscovado is fructose syrup and white granulated sugar, fructose syrup：White granulated sugar=5:1；Edible monose is white granulated sugar.
Raw material milk is nonreactive fresh milk, and protein content 3.25% belongs to the higher milk supply of heat-resistant stability.
WPC protein content is 80%.
Specific production technology comprises the following steps：
(1) raw material and requirement are prepared；
(1) raw material milk and edible muscovado of percentage by weight are taken, under the conditions of 70 DEG C be well mixed, for the first time sterilization, it is brown
Become, 98 DEG C of first time sterilization temperature, 15S；95-98 DEG C of browning brown stain temperature, the brown stain time is 4.0h；In browning not
Disconnected stirring, 1.0h is stirred once, every time stirring 2 minutes, mixing speed：23HZ.
(2) edible monose, emulsion stabilizer and WPC are added successively at 75 DEG C after brown stain, be well mixed,
Matter, sterilize for the second time and cool to 41 DEG C, second of sterilization temperature：94 DEG C, 6 minutes, 75 DEG C of homogenizing temperature, homogenization pressure is
20MPa；
(3) inoculating starter, fermentation, refrigeration stir to addition caramel syrup after 16 DEG C；41 DEG C of fermentation temperature, hair
Ferment time 7.0h, fermentation termination is 66-69 ° of T.
(4) filling, refrigeration.
Embodiment 3
Brown stirred yoghurt, includes the component of following parts by weight：88 parts of raw material milk, 13.0 parts of table sugar, stable emulsifying
0.5 part of agent, 0.5 part of WPC, 0.5 part of caramel syrup, leavening streptococcus thermophilus AibiS4.02T is inoculated with 45EA/
T；Leavening YO-MIX187 is inoculated with 45DCU/T.Wherein, the table sugar is muscovado and monose, and it is 10.0 parts to eat muscovado amount,
Edible monose amount is 3 parts.
Leavening is two kinds：Streptococcus thermophilus AibiS4.02T and lactobacillus YO-MIX187, streptococcus thermophilus
AibiS4.02T accounts for the 70-80% of inoculation strain total amount, and lactobacillus YO-MIX187 accounts for the 20-30% of inoculation strain total amount.
Edible muscovado is fructose syrup and white granulated sugar, fructose syrup：White granulated sugar=5.5:1；Edible monose is white granulated sugar.
Raw material milk is nonreactive fresh milk, and protein content 3.35% belongs to the higher milk supply of heat-resistant stability.
WPC protein content is 75%.
Specific production technology comprises the following steps：
(1) raw material and requirement are prepared；
(1) raw material milk and edible muscovado of percentage by weight are taken, under the conditions of 80 DEG C be well mixed, for the first time sterilization, it is brown
Become, 99 DEG C of first time sterilization temperature, 10S；95-98 DEG C of browning brown stain temperature, the brown stain time is 4.5h；
(2) edible monose, emulsion stabilizer and WPC are added successively at 80 DEG C after brown stain, be well mixed,
Matter, sterilize for the second time and cool to 42.5 DEG C, second of sterilization temperature：96 DEG C, 4 minutes；85 DEG C of homogenizing temperature, homogenization pressure is
18MPa；
(3) inoculating starter, fermentation, refrigeration stir to addition caramel syrup after 17 DEG C；42.5 DEG C of fermentation temperature,
Fermentation time 6.0h, fermentation termination is 66-69 ° of T.
(4) filling, refrigeration.
Embodiment 4
88 parts of raw material milks and 9.0 parts of table sugars are taken, are well mixed through 70 DEG C of dispensings for the first time, 95-98 DEG C after 99 DEG C of sterilizations
Brown stain 3.0h is incubated, 80 DEG C is cooled to and adds remaining 4.0 parts of edible monose, 0.4 part of emulsion stabilizer, 0.5 part of concentrated milk successively
Albumin, is well mixed through second of dispensing, is sterilized through 95 DEG C, 5 minutes, cool 42.2 DEG C, inoculating starter AibiS4.02T
40EA/T and YO-MIX187 50DCU/T stir, heat-preservation fermentation 6 hour 20 minutes, and acidity terminates fermentation up to 68.26 ° of T,
Refrigeration finally adds 0.35 part of caramel syrup to 15.7 DEG C, obtained stirred type brown acid after stirring 6 minutes, filling, refrigeration
Milk.Obtained stirred type brown sour milk products, brown color, smooth in taste is fine and smooth, thick suitable, with making us very pleased
Happy, obvious and pure burnt odor local flavor, 72.49 ° of T of acidity after refrigerating 24 hours.
Embodiment 5
86 parts of raw material milks and 8.5 parts of edible muscovado are taken, are well mixed through 75 DEG C of dispensings for the first time, 95-98 after 99 DEG C of sterilizations
DEG C insulation brown stain 3.5h, is cooled to 78 DEG C and adds remaining 4.5 parts of edible monose, 0.36 part of emulsion stabilizer, 0.4 part of concentration successively
Lactalbumin, is well mixed through second of dispensing, is sterilized through 95 DEG C, 5 minutes, cool 42.0 DEG C, inoculating starter
AibiS4.02T 35EA/T and YO-MIX187 40DCU/T stir, heat-preservation fermentation 7 hour 20 minutes, and acidity is up to 66.52 °
T terminates fermentation, freezes to 19.5 DEG C, finally adds 0.4 part of caramel syrup, obtained after stirring 7 minutes, filling, refrigeration to stir
Type brown Yoghourt.Obtained stirred type brown sour milk products, brown color, smooth in taste is fine and smooth, thick suitable, with order
People pleases, obvious and pure burnt odor local flavor and strong ferment local-flavor, 71.55 ° of T of acidity after refrigerating 24 hours.
Embodiment 6
83 parts of raw material milks and 8.8 parts of edible muscovado are taken, are well mixed through 75 DEG C of dispensings for the first time, 95-98 after 99 DEG C of sterilizations
DEG C insulation brown stain 4.5h, is cooled to 79 DEG C and adds remaining 3.8 parts of edible monose, 0.4 part of emulsion stabilizer, 0.35 part of concentration successively
Lactalbumin, is well mixed through second of dispensing, is sterilized through 95 DEG C, 5 minutes, cool 41.7 DEG C, inoculating starter
AibiS4.02T 30EA/T and YO-MIX187 37DCU/T stir, heat-preservation fermentation 7 hour 45 minutes, and acidity is up to 67.33 °
T terminates fermentation, freezes to 18.7 DEG C, finally adds 0.4 part of caramel syrup, obtained after stirring 8 minutes, filling, refrigeration to stir
Type brown Yoghourt.Obtained stirred type brown sour milk products, brown color, smooth in taste is fine and smooth, thick suitable, with order
People pleases, very notable and pure burnt odor local flavor and strong ferment local-flavor, 73.16 ° of T of acidity after refrigerating 24 hours.
Embodiment 7
87 parts of raw material milks and 9.2 parts of edible muscovado are taken, are well mixed through 75 DEG C of dispensings for the first time, 95-98 after 99 DEG C of sterilizations
DEG C insulation brown stain 3.5h, is cooled to 80 DEG C and adds remaining 3.6 parts of edible monose, 0.4 part of emulsion stabilizer, 0.4 part of concentration successively
Lactalbumin, is well mixed through second of dispensing, is sterilized through 95 DEG C, 5 minutes, cool 42.3 DEG C, inoculating starter
AibiS4.02T 40EA/T and YO-MIX187 50DCU/T stir, heat-preservation fermentation 6 hour 45 minutes, and acidity is up to 68.57 °
T terminates fermentation, freezes to 17.5 DEG C, finally adds 0.35 part of caramel syrup, obtained after stirring 7 minutes, filling, refrigeration to stir
Type brown Yoghourt.Obtained stirred type brown sour milk products, brown color, smooth in taste is fine and smooth, thick suitable, with order
People pleases, obvious and pure burnt odor local flavor and strong ferment local-flavor, 74.37 ° of T of acidity after refrigerating 24 hours.
Embodiment 8
85 parts of raw material milks and 8.6 parts of edible muscovado are taken, are well mixed through 75 DEG C of dispensings for the first time, 95-98 after 99 DEG C of sterilizations
DEG C insulation brown stain 4.0h, is cooled to 80 DEG C and adds remaining 3.7 parts of edible monose, 0.4 part of emulsion stabilizer, 0.3 part of concentration successively
Lactalbumin, is well mixed through second of dispensing, is sterilized through 95 DEG C, 5 minutes, cool 42.0 DEG C, inoculating starter
AibiS4.02T 40EA/T and YO-MIX187 45DCU/T are stirred, heat-preservation fermentation 7 hours, and acidity is terminated up to 67.05 ° of T
Fermentation, freezes to 17.5 DEG C, finally adds 0.35 part of caramel syrup, obtained stirred type is brown after stirring 7 minutes, filling, refrigeration
Color acid milk.Obtained stirred type brown sour milk products, brown color, smooth in taste is fine and smooth, thick suitable, with making us pleased
Happy, obvious and pure burnt odor local flavor and strong ferment local-flavor, 73.23 ° of T of acidity after refrigerating 24 hours.
Performance indications in the present invention
The physical and chemical index of table 1
| Project | Index | The method of inspection |
| Fat/(g/100g) >= | 2.9 | GB 5413.3 |
| Protein/(g/100g) >= | 2.8 | GB 5009.5 |
| Acidity/(° T) >= | 70 | GB 5413.34 |
Organoleptic requirements' such as table 2 below：
The organoleptic requirements of table 2
In addition, other such as pollutant limitation：Meet GB 2762 regulation, mycotoxin limitation：Meet GB 2761 rule
It is fixed.
Microorganism limitation such as table 3：
The microorganism of table 3 is limited the quantity
The analysis and processing of sample are performed by GB 4789.1 and GB 4789.18.
Experiment one
If control group A, B, C, D, E, F and G, other manufacturing conditions are identical with content in embodiment 4, wherein：
Check experiment A only adds sucrose without WPC and strain YO-MIX187, table sugar.
Check experiment B is without WPC and strain YO-MIX187；
Check experiment C is without WPC；
Check experiment D strain YO-MIX187 additions increase to 120DCU/T；
Check experiment E brown stain soaking times 2h；
Check experiment F table sugar total amounts are reduced to 8.5 parts.
Check experiment G is only inoculated with 150DCU/T YO-MIX187, table sugar without WPC, strain and only added
8.5 parts of fructose syrups.
Only increase fructose syrup in check experiment H muscovado.
Concrete outcome such as table 4 below：
Table 4
It was found from upper table, compared with Example 4：
Stirred type brown sour milk products made from check experiment A, color is light brown, and fermentation time is up to 13.5h, terminates acid
65.32 ° of T are spent, 65.49 ° of T acidity of acidity almost no longer increase after refrigerating 24 hours, less than product standard requirement, mouthfeel is very thick
Rough, sweet tart flavour is weak, and ferment local-flavor is very weak, and elutriation is more, the burnt odor local flavor with weak pleasant.
Stirred type brown sour milk products made from check experiment B, brown color, fermentation time is up to 13h, terminates acid
67.33 ° of T are spent, 67.49 ° of T acidity of acidity almost no longer increase after refrigerating 24 hours, are required less than product standard, coarse mouthfeel,
Sweet tart flavour is weak, and ferment local-flavor is very weak, and elutriation is more, the burnt odor local flavor with a small amount of pleasant.
Stirred type brown sour milk products made from check experiment C, brown color, fermentation time 10h terminates acidity
69.76 ° of T, 70.12 ° of T of acidity after refrigerating 24 hours, mouthfeel is rougher, and tart flavour is weaker, and ferment local-flavor is weak, there is some elutriations, tool
There is the burnt odor local flavor of a small amount of pleasant.
Stirred type brown sour milk products made from check experiment D, brown color, fermentation time 5.0h, acidity
68.96 ° of T, 79.83 ° of T of acidity after refrigerating 24 hours, delicate mouthfeel, tart flavour is strong, and ferment local-flavor is dull, no elutriation, burnt odor local flavor
It is very weak.
Stirred type brown sour milk products made from check experiment E, color is in light brown, fermentation time 5.5h, acidity
68.87 ° of T, 77.03 ° of T of acidity after refrigerating 24 hours, delicate mouthfeel, ferment local-flavor is strong, no elutriation, but burnt odor local flavor is very weak.
Stirred type brown sour milk products made from check experiment F, color is in light brown, fermentation time 5h50 minutes, acidity
69.05 ° of T, 75.13 ° of T of acidity after refrigerating 24 hours, delicate mouthfeel, ferment local-flavor is strong, and no elutriation is sour, and burnt odor local flavor is weak.
Stirred type brown sour milk products made from check experiment G, brown color, fermentation time 5h45 minutes, acidity
66.21 ° of T, 75.53 ° of T of acidity after refrigerating 24 hours, mouthfeel is rougher, and sweet taste is short, and tart flavour is more sharp, and ferment local-flavor is single, few
Perhaps elutriation, burnt odor local flavor is very weak.
Check experiment H burnt odors local flavor can be weak, and mouthfeel is general, and quality is general.
Taste tests：The people of test number 400
Test result is：Having very much appetite sense and comparing has appetite sense accounting 98%；Aromatic flavour ground accounting 97%；Burnt odor taste
Pure accounts for 99%, and delicate mouthfeel accounts for 99%；Delicious accounting 97%；Overall excellent and good accounting 98%.
Milk is after long-time high temperature brown stain in the present invention, the two kinds of streptococcus thermophiluses and bulgarian milk matched somebody with somebody through optimizely select
The high sugar fermentation of bacillus species, its characteristic flavor：Burnt odor local flavor and ferment local-flavor are all good, structural state uniform and smooth, fermentation
Time shorter high-quality brown fermented milk product.
Claims (10)
1. a kind of brown stirred yoghurt, it is characterised in that：The Yoghurt formulation includes the component of following parts by weight：Raw material milk
83-88 parts, 12.0-13.0 parts of table sugar, 0.3-0.5 parts of emulsion stabilizer, 0.2-0.5 parts of WPC, caramel syrup
0.2-0.5 parts, leavening streptococcus thermophilus AibiS4.02T：It is inoculated with 25-50EA/T, leavening lactobacillus YO-MIX187：Inoculation
30-60DCU/T；Wherein, the table sugar is edible muscovado and edible monose, and it is 8.5-10.0 parts to eat muscovado amount, is eaten single
Sugar amount is 2.5-4.5 parts.
2. a kind of brown stirred yoghurt according to claim 1, it is characterised in that：The edible muscovado is fructose syrup
And white granulated sugar, fructose syrup：White granulated sugar=4.5-5.5:1；Edible monose is white granulated sugar.
3. a kind of brown stirred yoghurt according to claim 1, it is characterised in that：The raw material milk is the fresh ox of nonreactive
Milk, protein content 3.15-3.35%.
4. a kind of brown stirred yoghurt according to claim 1, it is characterised in that：The WPC protein
Protein content is 80% in content 75-85%, prioritization scheme.
The emulsion stabilizer includes following monomer component：The double starch adipate agar of acetylation, diacetyl tartarate Dan Shuan
Glyceride, the double starch adipate agar of acetylation：Diacetyl tartarate list double glyceride=2.5-3.5:1, in prioritization scheme
The double starch adipate agar of acetylation：Diacetyl tartarate list double glyceride=3:1.
5. a kind of production technology of brown stirred yoghurt according to claim 1, it is characterised in that：Including following step
Suddenly：
(1) raw material and requirement are prepared；
(2) take the raw material milk of percentage by weight and edible muscovado 8.5-10.0 parts, be well mixed under the conditions of 60-80 DEG C, first
Secondary sterilization, brown stain；
(3) edible 2.5-4.5 parts of monose, emulsion stabilizer and WPC, mixing are added successively at 70-80 DEG C after brown stain
Uniformly, homogeneous, second of sterilization and cooling；
(4) caramel syrup is added after inoculating starter, fermentation, refrigeration, is stirred；
(5) filling, refrigeration.
6. a kind of production technology of brown stirred yoghurt according to claim 5, it is characterised in that：The first time kills
97-99 DEG C of bacterium temperature, 10-20s；Second 94-96 DEG C of sterilization temperature, 4-6min.
7. a kind of production technology of brown stirred yoghurt according to claim 5, it is characterised in that：The homogenizing temperature
65-85 DEG C, homogenization pressure is 18-22MPa.
8. a kind of production technology of brown stirred yoghurt according to claim 5, it is characterised in that：The browning
95-98 DEG C of brown stain temperature, the brown stain time is 3.0-4.5h.
9. a kind of production technology of brown stirred yoghurt according to claim 5, it is characterised in that：The fermentation temperature
40.5-42.5 DEG C, fermentation time 6.0-8.0h, fermentation termination is 66-69 ° of T.
10. a kind of production technology of brown stirred yoghurt according to claim 6 or 8, it is characterised in that：It is described brown
It is stirred continuously during change, 1.0-1.5h is stirred once, and 1-2min, mixing speed are stirred every time：23HZ.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107980905A (en) * | 2017-12-01 | 2018-05-04 | 罗源县芳洲商贸服务中心 | A kind of stirred yoghurt |
| CN109563467A (en) * | 2016-06-16 | 2019-04-02 | 株式会社明治 | Streptococcus thermophilus fermentation promotor |
| CN109938099A (en) * | 2019-04-08 | 2019-06-28 | 山东乐檬生物科技有限公司 | A kind of citrus fruit fibres stabilizer and its application in brown Yoghourt |
| CN110140769A (en) * | 2019-05-23 | 2019-08-20 | 江苏农林职业技术学院 | A kind of Termitomyces albuminosus with black skin brown whisk yoghout and preparation method thereof |
| CN114145339A (en) * | 2020-09-07 | 2022-03-08 | 内蒙古伊利实业集团股份有限公司 | Method for preparing lactobacillus beverage and lactobacillus beverage |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103125595A (en) * | 2011-11-29 | 2013-06-05 | 光明乳业股份有限公司 | Dessert type flavored fermented milk and preparation method thereof |
| CN104782762A (en) * | 2015-03-19 | 2015-07-22 | 杭州娃哈哈科技有限公司 | Brown yogurt and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103125595A (en) * | 2011-11-29 | 2013-06-05 | 光明乳业股份有限公司 | Dessert type flavored fermented milk and preparation method thereof |
| CN104782762A (en) * | 2015-03-19 | 2015-07-22 | 杭州娃哈哈科技有限公司 | Brown yogurt and preparation method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109563467A (en) * | 2016-06-16 | 2019-04-02 | 株式会社明治 | Streptococcus thermophilus fermentation promotor |
| CN107980905A (en) * | 2017-12-01 | 2018-05-04 | 罗源县芳洲商贸服务中心 | A kind of stirred yoghurt |
| CN109938099A (en) * | 2019-04-08 | 2019-06-28 | 山东乐檬生物科技有限公司 | A kind of citrus fruit fibres stabilizer and its application in brown Yoghourt |
| CN110140769A (en) * | 2019-05-23 | 2019-08-20 | 江苏农林职业技术学院 | A kind of Termitomyces albuminosus with black skin brown whisk yoghout and preparation method thereof |
| CN114145339A (en) * | 2020-09-07 | 2022-03-08 | 内蒙古伊利实业集团股份有限公司 | Method for preparing lactobacillus beverage and lactobacillus beverage |
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