CN107410488B - Aerated fermented milk and preparation method thereof - Google Patents
Aerated fermented milk and preparation method thereof Download PDFInfo
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- CN107410488B CN107410488B CN201710900406.9A CN201710900406A CN107410488B CN 107410488 B CN107410488 B CN 107410488B CN 201710900406 A CN201710900406 A CN 201710900406A CN 107410488 B CN107410488 B CN 107410488B
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- 239000002994 raw material Substances 0.000 claims abstract description 19
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- 235000019322 gelatine Nutrition 0.000 claims description 14
- 235000011852 gelatine desserts Nutrition 0.000 claims description 14
- 239000011259 mixed solution Substances 0.000 claims description 13
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 10
- 239000007858 starting material Substances 0.000 claims description 9
- 229920000881 Modified starch Polymers 0.000 claims description 8
- 239000004368 Modified starch Substances 0.000 claims description 8
- 235000019426 modified starch Nutrition 0.000 claims description 8
- 235000010987 pectin Nutrition 0.000 claims description 8
- 239000001814 pectin Substances 0.000 claims description 8
- 229920001277 pectin Polymers 0.000 claims description 8
- 229920002907 Guar gum Polymers 0.000 claims description 7
- 244000199866 Lactobacillus casei Species 0.000 claims description 7
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 7
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 235000010417 guar gum Nutrition 0.000 claims description 7
- 239000000665 guar gum Substances 0.000 claims description 7
- 229960002154 guar gum Drugs 0.000 claims description 7
- 229940017800 lactobacillus casei Drugs 0.000 claims description 7
- 229910052757 nitrogen Inorganic materials 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 6
- 241000186016 Bifidobacterium bifidum Species 0.000 claims description 5
- 229940002008 bifidobacterium bifidum Drugs 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 241000186673 Lactobacillus delbrueckii Species 0.000 claims 1
- 239000008256 whipped cream Substances 0.000 claims 1
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- 235000019640 taste Nutrition 0.000 abstract description 9
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- 210000004080 milk Anatomy 0.000 description 10
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 9
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 description 9
- 238000003756 stirring Methods 0.000 description 9
- 229910001873 dinitrogen Inorganic materials 0.000 description 7
- 241000195940 Bryophyta Species 0.000 description 6
- 239000005018 casein Substances 0.000 description 6
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 6
- 235000021240 caseins Nutrition 0.000 description 6
- 235000011929 mousse Nutrition 0.000 description 6
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 5
- 238000013329 compounding Methods 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 239000005862 Whey Substances 0.000 description 4
- 102000007544 Whey Proteins Human genes 0.000 description 4
- 108010046377 Whey Proteins Proteins 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 4
- 238000009472 formulation Methods 0.000 description 4
- 239000007789 gas Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 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 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- 239000012467 final product Substances 0.000 description 3
- 238000005086 pumping Methods 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000012041 food component Nutrition 0.000 description 2
- 239000005417 food ingredient Substances 0.000 description 2
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 238000005273 aeration Methods 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
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- 239000002244 precipitate Substances 0.000 description 1
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- 230000001681 protective effect Effects 0.000 description 1
- 238000013077 scoring method Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
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- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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 OR TREATMENT 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
-
- A23C3/00—
-
- 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 OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
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- 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 the field of fermented milk products, and particularly discloses a raw material composition of aerated fermented milk, which comprises the following raw materials in percentage by mass: 40.492-79.493% of raw milk, 20-50% of cream, 0-7% of sugar, 0-1% of concentrated milk protein, 0.5-1.5% of thickening agent and 0.007-0.008% of leavening agent. The aerated fermented milk is prepared by fermenting the above partial raw materials, mixing with a cream thickener composition, and aerating. The obtained aerated fermented milk has uniform and lasting pores and fine and smooth taste.
Description
Technical Field
The invention belongs to the field of fermented milk products, and particularly relates to aerated fermented milk and a preparation method of the fermented milk.
Background
The fermented milk in the current market is completely ordinary fermented milk, and is not limited to solidification type and stirring type, one type is block-shaped mouthfeel, and the other type is fluid mouthfeel. For a long time, consumers have identified fermented milks with only these two tastes, and the products are different from each other in terms of raw materials, different fermentation strains, different flavors, and the like. In order to break the fixed understanding of consumers and bring different mouthfeel enjoyment, the invention utilizes the later period aeration process to ensure that the fermented milk has the mouthfeel similar to mousse and gives strong fresh feeling and distinctive feeling to people.
The aerated fermented milk has the difficulties that the aerated mouthfeel of the product is difficult to maintain, the product is easy to denature and separate out whey, the carbon dioxide is aerated into the conventional aerated fermented milk, but the carbon dioxide is easy to generate carbonic acid in water to react with calcium to generate precipitate, so that the fermented milk is layered, the deterioration is caused, and the absorption by a human body is not facilitated.
Disclosure of Invention
In order to solve the technical problems, the invention provides aerated fermented milk which is fermented by adopting the raw material composition, has uniform and fine tissue state, avoids the layering problem of the fermented milk, prolongs the shelf life and has the mouth feel similar to mousse. And the nitrogen gas is filled to be not reacted with the protein, so that the nitrogen gas is beneficial to the absorption of the human body.
The invention provides aerated fermented milk which is characterized by being prepared by fermenting the following raw materials in percentage by mass: 40.492-79.493% of raw milk, 0-1% of concentrated milk protein, 0-7% of white granulated sugar, 0.007-0.008% of leavening agent, 20-50% of cream and 0.5-1.5% of thickening agent, wherein the prepared fermented milk is also filled with sterile nitrogen, and the volume ratio of the fermented milk to the sterile nitrogen is 40-50%.
Further, the protein content of the fermented milk is more than or equal to 2.7 percent, and the fat content is more than or equal to 6.6 percent.
Further, the protein content of the raw milk is more than or equal to 2.9 percent, and the fat content is more than or equal to 3.3 percent.
Further, the protein content in the concentrated milk protein is more than or equal to 70 percent.
Further, the leavening agent includes Streptococcus thermophilus (Streptococcus thermophilus) and Lactobacillus bulgaricus (Lactobacillus bulgaricus).
Further preferably, the leavening agent further comprises Bifidobacterium bifidum (Bifidobacterium bifidum) and/or Lactobacillus casei (Lactobacillus casei).
Further, the fat content in the cream is more than or equal to 20 percent, and the protein content is more than or equal to 2.0 percent.
Preferably, the thickener is selected from one or more of pectin, gelatin, guar gum and modified starch.
A method of producing aerated fermented milk according to claim 1, comprising the steps of:
1) mixing raw milk, concentrated milk protein and white granulated sugar to obtain a mixed solution, homogenizing, sterilizing, cooling the obtained mixed solution, inoculating a leaven, fermenting until the final acidity is 70-85 DEG T to obtain a fermented mixed solution; the addition of white granulated sugar can promote fermentation and shorten fermentation time.
2) Mixing the cream, the thickening agent and the white granulated sugar to obtain a mixed solution, homogenizing, sterilizing and cooling the obtained mixed solution to obtain a cream mixed solution; the white granulated sugar and the thickening agent are mixed and then added into the cream, and the thickening agent is small in dosage, fine and not easy to mix uniformly, and can be mixed uniformly when being added with the white granulated sugar.
3) Mixing the fermented mixed liquid obtained in the step 1) with the dilute cream mixed liquid obtained in the step 2), and cooling to obtain fermented milk; by mixing the fermented mixed liquid and the dilute cream mixed liquid, the stability of the fermented milk can be improved, the precipitation of whey can be prevented, and the shelf life of the aerated fermented milk can be prolonged.
4) And (3) filling sterile nitrogen into the fermented milk obtained after mixing in the step 3), thus obtaining the aerated fermented milk. The nitrogen gas can improve the taste of the fermented milk, can effectively ensure the absorption of a human body because of no reaction with protein, has a protective effect on the fermented milk to prevent the fermented milk from being oxidized, prolongs the shelf life and increases the stability of the aerated fermented milk.
Further, the fermentation temperature in the step 1) is 35-44 ℃; homogenizing in step 1) and step 2) at 60-80 deg.C and 18-20 MP; the sterilization temperature in the step 1) and the step 2) is 95-110 ℃, and the time is 300-360 seconds; the cooling temperature in step 1), step 2) and step 3) is 6-55 ℃. Tests show that under the above conditions, the mixed solution can be well homogenized, the homogenization time is shortened, and the above conditions also shorten the fermentation and sterilization time.
The aerated fermented milk prepared by fermenting the raw material composition has uniform and fine tissue state, avoids the layering problem of the fermented milk, prolongs the shelf life, and has the mouthfeel similar to mousse. The nitrogen gas is filled in the aerated fermented milk, the nitrogen gas does not react with protein and is beneficial to absorption by human bodies, and the nitrogen gas has a certain protection effect on the fermented milk, so that the taste and the state of the aerated fermented milk before eating are ensured, and the product achieves better gas content and gas stability.
The invention also provides a method for preparing aerated fermented milk, which divides the fermented milk into two parts for preparation, the preparation method can effectively control the quality of the fermented milk, ensure the content of protein and fat in the fermented milk, and can prevent the condition that the fermented milk is separated out of whey after being aerated, the multiple mixing in the preparation method can lead the mouth feel of the fermented milk to be fine and smooth, and the aerated fermented milk has mousse mouth feel, the two parts preparation method also effectively prevents the problem that the fermented milk is likely to be layered, and the multiple mixing leads the tissue state to be uniform and avoids the layering.
Detailed Description
The present invention is further described in the following detailed description, in which like reference numerals are used to describe the same or similar elements, and which are not used to limit the scope of the invention, but rather are used to describe various alternative embodiments. The description which follows is a preferred embodiment of the invention, but is made for the purpose of illustrating the general principles of the invention and not for the purpose of limiting the scope of the invention. The scope of the present invention is defined by the appended claims.
In a specific embodiment, the raw material composition of aerated fermented milk comprises the following raw materials in percentage by mass: 40.492-79.493% of raw milk, 0-1% of concentrated milk protein, 0-7% of white granulated sugar, 0.007-0.008% of leavening agent, 20-50% of cream and 0.5-1.5% of thickening agent. And (3) filling 40-50% of gas into the fermented milk.
The raw milk, concentrated milk protein, cream and starter are all terms of art. The thickener may be one conventionally used in the art and meeting national standards. Such as gelatin, pectin, guar gum and modified starch. Preferably one or more selected from gelatin, pectin and modified starch; most preferred is gelatin. The leaven is common leaven.
The technical scheme adopts 40.492-79.493% of raw milk, 0-1% of concentrated milk protein, 0-7% of white granulated sugar, 0.007-0.008% of leavening agent, 20-50% of cream and 0.5-1.5% of thickening agent. And (3) filling 40-50% of gas into the fermented milk. The fermented milk with mousse taste is obtained, and has lasting state and fine and smooth taste.
Raw materials used in the examples: raw milk is from the Chinese pasture; white granulated sugar was purchased from Beijing sugar industry Co., Ltd; among the leavening agents, BD-100 was purchased from DuPont Nutrition food ingredient (Beijing) Co., Ltd; casein 431 from kehansen co ltd; bb-02 was purchased from DuPont nutritional food ingredient (Beijing) Inc. Concentrated milk protein was purchased from shanghai international trade of westinging (shanghai) ltd; cream is from Beijing Guangming health milk industry Co., Ltd; gelatin, pectin, guar gum and modified starch were purchased from Beijing Zhongbai Chuang chemical products, Inc.; the white granulated sugar meets the GB 317-2006 high-grade standard, and the performance indexes of the raw materials meet the requirements of related quality standards. Other materials and equipment not specifically described are commercially available.
Example 1
The formulation was carried out as in example 1 of Table 1.
1) Preheating raw milk to 70 ℃, and homogenizing under 18 MPa; sterilizing at 110 deg.C for 300 s; pumping the sterilized materials into a milk buffer tank, cooling to 42 ℃, inoculating a leavening agent BD-100 (comprising streptococcus thermophilus and lactobacillus delbrueckii subsp. bulgaricus), and fermenting at 42 ℃ for 6.5 hours until the acidity reaches 75 DEG T;
2) temporarily storing the aseptic tank when the temperature is reduced to 25 ℃;
3) preheating cream to 50 ℃, adding gelatin, uniformly stirring, and sterilizing at 95 ℃ for 300 seconds; 4)
cooling the sterilized materials to 50 deg.C, adding into the above aseptic tank, mixing the two materials uniformly, and making into the final product
Cooling the prepared mixture to 6 ℃, and inflating by 40% through inflation equipment to obtain a finished product.
Example 2
The formulation was carried out as in example 2 of Table 1.
1) Preheating raw milk, part of white granulated sugar and concentrated milk protein to 60 ℃, and uniformly mixing;
2) cooling to 5 deg.C, stopping stirring, storing temporarily, homogenizing at 70 deg.C and 18MPa, sterilizing at 110 deg.C for 300 s, cooling in milk buffer tank to 44 deg.C, inoculating starter BD-100 (including Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus), starter Bb-02 (including Bifidobacterium bifidum), and L.casein 431 (including Lactobacillus casei), and fermenting at 44 deg.C for 6 hr until acidity reaches 75 ° T;
3) temporarily storing the aseptic tank when the temperature is reduced to 20 ℃;
4) preheating cream to 50 deg.C, adding the rest white sugar, gelatin and modified starch, stirring,
sterilizing at 95 deg.C for 300 s;
5) cooling the sterilized materials to 55 deg.C, adding into the above sterile tank, mixing the two materials uniformly,
and cooling the prepared mixture to 8 ℃, and inflating by 40% through inflation equipment to obtain a finished product.
Example 3
The formulation was carried out as in example 3 of Table 1.
1) Preheating raw milk, concentrated milk protein and part of white granulated sugar to 60 ℃, and uniformly mixing;
2) cooling to 10 deg.C, stopping stirring, storing temporarily, homogenizing at 60 deg.C and 20MPa, sterilizing at 110 deg.C for 300 s, cooling in milk buffer tank to 37 deg.C, inoculating starter BD-100 (including Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) and L.casein 431 (including Lactobacillus casei), and fermenting at 37 deg.C for 7.5 hr until acidity reaches 75 ° T;
3) temporarily storing the aseptic tank when the temperature is reduced to 20 ℃;
4) preheating cream to 50 deg.C, adding the rest white sugar, gelatin, pectin and guar gum, and stirring
Mixing, and sterilizing at 95 deg.C for 300 s;
5) cooling the sterilized materials to 55 ℃, putting the sterilized materials into the sterile tank, uniformly mixing the two materials, cooling the prepared mixture to 6 ℃, and inflating the mixture by 50% through inflation equipment to obtain a finished product.
Example 4
The formulation was carried out as in example 4 of Table 1.
1) Preheating raw milk to 70 ℃, and homogenizing under 18 MPa; sterilizing at 110 deg.C for 300 s; pumping the sterilized materials into a milk buffer tank, cooling to 42 ℃, inoculating a leavening agent BD-100 (comprising streptococcus thermophilus and lactobacillus delbrueckii subsp. bulgaricus), and fermenting at 42 ℃ for 6.5 hours until the acidity reaches 75 DEG T;
2) temporarily storing the aseptic tank when the temperature is reduced to 25 ℃;
3) preheating cream to 50 ℃, adding gelatin, uniformly stirring, and sterilizing at 95 ℃ for 300 seconds; 4) cooling the sterilized materials to 50 ℃, putting the sterilized materials into the sterile tank, uniformly mixing the two materials, cooling the prepared mixture to 6 ℃, and inflating the mixture by 50% through inflation equipment to obtain a finished product.
Comparative example 1
The compounding ratio was as in comparative example 1 in Table 1.
1) Preheating raw milk, cream and gelatin to 60 ℃, uniformly mixing, and homogenizing at 70 ℃ and 18 MPa; sterilizing at 110 deg.C for 300 s; pumping the sterilized materials into a milk buffer tank, cooling to 42 ℃, inoculating a leavening agent BD-100 (comprising streptococcus thermophilus and lactobacillus delbrueckii subsp. bulgaricus), and fermenting at 42 ℃ for 6.5 hours until the acidity reaches 75 DEG T;
2) when the temperature is reduced to 8 ℃, the finished product is obtained.
Comparative example 2
The compounding ratio was as in comparative example 2 in Table 1.
1) Preheating raw milk, cream, concentrated milk protein, gelatin and modified starch to 60 ℃, and uniformly mixing;
2) cooling to 5 deg.C, stopping stirring, storing temporarily, homogenizing at 70 deg.C and 18MPa, sterilizing at 110 deg.C for 300 s, cooling in milk buffer tank to 44 deg.C, inoculating starter BD-100 (including Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus), starter Bb-02 (including Bifidobacterium bifidum), and L.casein 431 (including Lactobacillus casei), and fermenting at 44 deg.C for 6 hr until acidity reaches 75 ° T;
3) cooling to 8 deg.C, and aerating by 40% with aerating equipment to obtain the final product.
Comparative example 3
The compounding ratio was as in comparative example 3 in Table 1.
1) Preheating raw milk, cream, concentrated milk protein, gelatin, pectin and guar gum to 60 ℃, and uniformly mixing;
2) cooling to 5 deg.C, stopping stirring, storing temporarily, homogenizing at 70 deg.C and 18MPa, sterilizing at 110 deg.C for 300 s, cooling in milk buffer tank to 44 deg.C, inoculating starter BD-100 (including Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) and L.casein 431 (including Lactobacillus casei), and fermenting at 44 deg.C for 6 hr until acidity reaches 75 ° T;
3) cooling to 8 deg.C, aerating by 50% with aerating equipment to obtain the final product.
And (3) effect comparison:
tasting mode: the fermented milks obtained in examples 1 to 4 and comparative examples 1 to 3 were refrigerated for 20 days for evaluation, 8 experts having experience in milk product evaluation and 30 ordinary consumers were invited to form an evaluation panel by means of anonymous scoring, 6 indexes such as appearance, texture, flavor, product novelty, product satisfaction and the like of the product were evaluated and scored by a percentage scoring method, and the higher the score, the closer to the best feature of the product, the sensory evaluation results are shown in table 2.
Table 1 raw material proportioning table
| Raw materials | Example 1 | Example 2 | Example 3 | Example 4 | Comparative example 1 | Comparative example 2 | Comparative example 3 |
| Raw milk | 79.49248 | 40.49188 | 61.19198 | 79.493 | 79.49248 | 40.49188 | 61.19198 |
| White granulated sugar | —— | 7 | 7 | —— | —— | 7 | 7 |
| Concentrated milk protein | —— | 1 | 1 | —— | —— | 1 | 1 |
| Cream | 20 | 50 | 30 | 20 | 20 | 50 | 30 |
| Gelatin | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 |
| Pectin | —— | —— | 0.1 | —— | —— | —— | 0.1 |
| Guar gum | —— | —— | 0.2 | —— | —— | —— | 0.2 |
| Modified starch | —— | 1 | —— | —— | —— | 1 | —— |
| Leaven BD-100 | 0.00752 | 0.00752 | 0.00752 | 0.007 | 0.00752 | 0.00752 | 0.00752 |
| L.casein 431 | —— | 0.0005 | 0.0005 | —— | —— | 0.0005 | 0.0005 |
| Leaven Bb-02 | —— | 0.0001 | —— | —— | —— | 0.0001 | —— |
| Nitrogen gas | 40 | 40 | 50 | 50 | —— | 40 | 50 |
Note: the numbers in the above tables are percentages.
Table 2 evaluation results
The fermented milks obtained in examples 1 to 4 had uniform bubble distribution, good mousse texture, fine texture and no milk
The clear solution, especially without sucrose addition in example 1, will also meet the needs of some people who do not eat sugar. The special taste is favored by consumers.
Comparative example 1 was not aerated with nitrogen, and was not much different from ordinary fermented milk. In comparative examples 2 to 3, a two-step compounding method is not adopted, and all the raw and auxiliary materials are subjected to one-step compounding, then are subjected to sterilization and fermentation, and then are aerated, so that the influence on the tissue state of the product in the storage period is large, partial sample whey is precipitated, and the taste is not as prominent as the taste of Moss in the examples.
It should be understood that after reading the above description of the present invention, various changes or modifications can be made by those skilled in the art to the relevant conditions of the present invention, and these equivalents also fall within the scope of the appended claims of the present application.
Claims (9)
1. The aerated fermented milk is characterized by being prepared from the following raw materials in percentage by mass: 40.492-79.493% of raw milk, 0-1% of concentrated milk protein, 0.007-0.008% of leavening agent, 20-50% of cream and 0.5-1.5% of thickening agent, wherein the prepared fermented milk is also filled with sterile nitrogen, and the volume ratio of the sterile nitrogen to the fermented milk is 40-50%;
the preparation method of the aerated fermented milk comprises the following steps:
1) mixing raw milk and concentrated milk protein to obtain a mixed solution, homogenizing, sterilizing, cooling the obtained mixed solution, inoculating a leaven, fermenting until the final acidity is 70-85 DEG T to obtain a fermented mixed solution;
2) mixing the cream and the thickening agent to obtain a mixed solution, homogenizing, sterilizing and cooling the obtained mixed solution to obtain a cream mixed solution;
3) mixing the fermented mixed liquid obtained in the step 1) with the dilute cream mixed liquid obtained in the step 2), and cooling to obtain fermented milk;
4) filling sterile nitrogen into the fermented milk obtained by mixing in the step 3), so as to obtain aerated fermented milk;
wherein the homogenizing pressure in the step 1) and the step 2) is 18-20 MPa.
2. Aerated fermented milk according to claim 1, wherein the protein content of the fermented milk is not less than 2.7% and the fat is not less than 6.6%.
3. The aerated fermented milk according to claim 1, wherein the raw milk in the raw material has a protein content of 2.9% or more and a fat content of 3.3% or more.
4. Aerated fermented milk according to claim 1, wherein the protein content of the concentrated milk protein in the raw material is not less than 70%.
5. Aerated fermented milk according to claim 1, wherein the starter in the raw material is streptococcus thermophilus and lactobacillus delbrueckii subsp.
6. Aerated fermented milk according to claim 5, wherein the starter culture further comprises Bifidobacterium bifidum and/or Lactobacillus casei.
7. Aerated fermented milk according to claim 1, wherein the fat content of the whipped cream in the raw material is not less than 20% and the protein content is not less than 2.0%.
8. Aerated fermented milk according to claim 1, wherein the thickener in the raw material is selected from one or a combination of pectin, gelatin, guar gum or modified starch.
9. Aerated fermented milk according to claim 1, wherein the temperature of the fermentation in step 1) is 35-44 ℃; the homogenizing temperature in the steps 1) and 2) is 60-80 ℃; the sterilization temperature in the step 1) and the step 2) is 95-110 ℃, and the time is 300-360 seconds; the cooling temperature in step 1), step 2) and step 3) is 6-55 ℃.
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| CN108576226B (en) * | 2018-05-31 | 2021-11-23 | 新希望乳业股份有限公司 | Aerated mousse fermented dairy product capable of being frozen and stored at low temperature and preparation method thereof |
| CN109430395A (en) * | 2018-12-24 | 2019-03-08 | 光明乳业股份有限公司 | A kind of inflation flavored fermented milk and preparation method thereof |
| CN109938100A (en) * | 2019-04-10 | 2019-06-28 | 山东乐檬生物科技有限公司 | A kind of citrus fruit fibres mousse Yoghourt and preparation method thereof |
| CN110800804A (en) * | 2019-12-04 | 2020-02-18 | 济南泉康食品配料有限公司 | Aerated yoghourt and preparation method thereof |
| CN116195647B (en) * | 2021-11-30 | 2024-03-08 | 内蒙古伊利实业集团股份有限公司 | Gas-containing plant-based fermented milk and preparation method thereof |
| CN116195636A (en) * | 2021-11-30 | 2023-06-02 | 内蒙古伊利实业集团股份有限公司 | Preparation method of aerated dairy product |
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