CN107624869A - A kind of composition for assigning stable tolerance in dairy products shelf life - Google Patents
A kind of composition for assigning stable tolerance in dairy products shelf life Download PDFInfo
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Abstract
The present invention discloses a kind of composition for assigning stable tolerance in dairy products shelf life.The composition can be stable the 65%~85% of initial tolerance by tolerance of the dairy products in whole shelf life.Contain flaxseed gum in the present invention, the composition of xanthans and gellan gum, in aerogenesis or the dairy product manufacturing process of inflation, can slowly it absorb water, form a kind of dispersion having compared with low viscosity, form the spiral EVA of superjunction crossed belt shape, form the network structure of fragile similar glue, on the basis of the albumen network structure of dairy products itself, form double shielding, to protect the form of bubble in product, bubble is set stably to suspend in the product, so as to effectively avoid gas from being overflowed from product, assign aerogenesis or aerated product brake mouthfeel stable in shelf life.
Description
Technical field
The present invention relates to field of diary industry.Aerogenesis or aerated dairy product can be assigned in goods more particularly, to one kind
There is the composition for stablizing tolerance in the frame phase.
Background technology
Aerogenesis dairy products be it is a kind of obtained from the strain fermentation of aerogenesis containing gas (mainly carbon dioxide)
New dairy products kind, its aromatic flavour, sweet and sour taste, and refrigerant tasty and refreshing, there is milk fragrance to have carbonated drink feature again.
Aerated dairy product is that one kind directly fills a part of carbon dioxide in process, assigns product brake mouthfeel.
The characteristics of aerogenesis dairy products and aerated dairy product is that product can produce in carbon dioxide, or preparation process add in itself
Carbon dioxide, for more common dairy products, the product has unique mouthfeel.But there is certain defect in the product, i.e., in goods
In the frame phase, either caused carbon dioxide or the carbon dioxide added in addition can be over time in itself pushes away for product
Move, gas gradually can overflow from product, and especially after product is uncapped, gas can come out quickly, the brake mouthfeel of product
It can substantially reduce, so as to influence products taste.
Therefore, how to ensure that the dairy products of aerogenesis or inflation keep the stability of gas in shelf life, prevent gas from
Overflowed in product, so as to ensure that aerogenesis or aerated product have stable brake mouthfeel in shelf life, need to solve at present
Problem.
The content of the invention
It is an object of the present invention to provide a kind of composition for assigning stable tolerance in dairy products shelf life.
It is another object of the present invention to provide a kind of aerogenesis dairy products, aerogenesis dairy products energy in whole shelf life
The stabilization of enough maintenance system tolerance.
It is yet a further object of the present invention to provide a kind of aerated dairy product, aerogenesis dairy products energy in whole shelf life
The stabilization of enough maintenance system tolerance.
To reach above-mentioned first purpose, the present invention uses following technical proposals：
A kind of composition for assigning stable tolerance in dairy products shelf life, the composition include flaxseed gum, xanthans
And gellan gum, the wherein ratio of flaxseed gum, xanthans and gellan gum is (0.02%~0.1%)：(0.05%~0.15%)：
(0.02%~0.15%).
The composition can be by the stable 65%-85% in initial tolerance of tolerance of the dairy products in whole shelf life.
Flaxseed gum also known as Flax Seed Gum, flax gum, it is extracted, the concentration essence using the seed of flax or seed peel as raw material
The powder made of processing technology such as system and drying.Gellan gum alias is triumphant can glue, gum gellan.Main component is by glucose, Portugal
Grape uronic acid and rhamnose press 2：1：1 ratio, the linear polysaccharide that four kinds of monose are made up of constitutional repeating unit.Xanthans
Also known as yellow glue, xanthan gum, Xanthan Gum, it is to send out liquor-saturated through Xanthomonas campestris by carbohydrate, the caused extracellular more pools of microorganism.
Present inventor is after it have passed through the work of a large amount of creativeness, it has surprisingly been found that containing linseed in the present invention
It the composition of glue, xanthans and gellan gum, in aerogenesis or the dairy product manufacturing process of inflation, can slowly absorb water, be formed
A kind of dispersion having compared with low viscosity, the spiral EVA of superjunction crossed belt shape is formed, forms the netted of fragile similar glue
Structure, on the basis of the albumen network structure of dairy products itself, double shielding is formed, to protect the form of bubble in product,
Bubble is set stably to suspend in the product.
Further, the composition also includes sodium carboxymethylcellulose, carragheen, konjac glucomannan, pectin, starch, denaturation
One or more in starch, agar, locust bean gum and guar gum.
The invention also discloses a kind of aerogenesis dairy products, and it includes composition as described above.
Addition of the composition in aerogenesis dairy products is 0.08%~0.2%；It is preferred that addition be 0.1%~
0.15%.
The present inventor is exploring the composition containing flaxseed gum, xanthans and gellan gum to aerogenesis dairy products air content always
The influence situation of change, situation of the composition to maintenance product air content of Different adding amount is investigated, it is specific such as table 1.
The influence that the composition of the Different adding amount of table 1 changes to aerogenesis dairy products air content
Present inventor to the composition of Different adding amount to aerogenesis dairy products the air content in product within the shelf-life
Change has carried out substantial amounts of research, and the gas content in aerogenesis dairy products is carried out by using CEM pressure gauges (DT~8890)
Measure, specific method are：Product is fermented in closed container (seal pipe), and sealing orifice is sealed by plug, and product is fermenting
During produce gas, after fermentation ends, pressure gauge detector is inserted into hermetically sealed can the detection for carrying out gas production, directly reading
Number, unit bar, 0.1bar is equivalent to the pressure for producing 1ml gases in theory.
It can be seen from table 1, inventor has found first, compared with the aerogenesis dairy products for not adding composition, when composition
When addition is less than 0.08%, although the amplitude of the air content of product reduction within the shelf-life is slow, after the shelf-life
Phase, bubbles volume is less in product, has a strong impact on the mouthfeel of aerogenesis product；And when the addition of composition is more than 0.2%, although
It can ensure that air content of the product within the shelf-life will not be reduced, but due to the increase of colloid addition, have impact on the tissue of product
State and flavor；When the addition of composition is when between 0.08%~0.2%, it can be ensured that within the shelf-life, in product
Air content will not vary widely, and the brake mouthfeel of product is obvious, and can ensure the structure of the stabilization of product and overall wind
Taste, therefore, comprehensive product mouthfeel, the factor of three aspects of flavor and state, of the invention can maintain gassiness in aerogenesis dairy products
The addition for measuring stable composition is 0.08%~0.2%.And the addition enables to product after the shelf-life of 28 days
Tolerance remains to access the 65%~80% of initial gas amount.
Preferably, the addition when composition in aerogenesis dairy products is 0.1%~0.15%, its best results.
Aerogenesis dairy products of the present invention include aerogenesis flavored fermented milk and aerogenesis sour milk beverage etc..
Wherein, the aerogenesis flavored fermented milk includes the raw material of following parts by weight：
The aerogenesis sour milk beverage includes the raw material of following parts by weight：
Wherein, the yogurt base material includes the raw material of following parts by weight based on the total amount of yogurt base material：
According to specific embodiments of the present invention, in the aerogenesis dairy products of the present invention, in the starter culture, lactic acid
Lactis subsp. cremoris, Leuconostoc, the ratio of Lactococcus lactis biacetyl subspecies and Lactococcus lactis subsp. lactis are
(0.5~2)：(1~5)：(1~3)：(0.5~2).
According to specific embodiments of the present invention, in the aerogenesis dairy products of the present invention, the starter culture can also enter
One step includes saccharomycete, lactobacillus bulgaricus, streptococcus thermophilus, galactococcus, lactobacillus acidophilus, bifidobacterium longum, short bifid
Bacillus, bifidobacterium infantis, bifidobacterium adolescentis, bifidobacterium bifidum, Lactobacillus casei, lactobacillus reuteri and rhamnose breast
One or more in bacillus.The routine operation that the specific addition of these strains is referred to art is carried out, the present invention
In the addition of preferably any of these strains be no more than 0.008wt%.These strains and aerogenesis of the present invention
Combination strain collocation is fermented, and can further improve the structural state of Yoghourt, wherein adding some probiotics can also improve
The nutritive value of dairy products.
According to specific embodiments of the present invention, in the aerogenesis dairy products of the present invention, described raw material milk (raw milk,
Fresh milk or reconstituted milk) refer to meet China lactogenesis standard GB19301 fresh milk or by milk powder, condensed milk, lactalbumin etc.
Reduction dairy products, can be fat-enriched milk, whole milk, skim milk or partly defatted milk made of milk constituents reduction.
It is suitable also to include sugariness according to specific embodiments of the present invention, in the composition of aerogenesis dairy products of the invention
In the sweetening material wherein containing 0%~9% sweetness of cane sugar, it is preferred that the sweetening material includes white granulated sugar, glucose, fructose, breast
One or more in sugar, galactolipin, fructose syrup, maltose, xylitol, acesulfame potassium and Sucralose etc..
, can be in the aerogenesis dairy products of the present invention, before fermentation or after fermentation according to specific embodiments of the present invention
Added in fresh milk or recovery dairy milk starting material or do not add the one or more in nutrition fortifier, fruits and vegetables, cereal etc..These nutrition
The routine operation that the addition of hardening agent, fruits and vegetables, cereal etc. can also refer to flavored fermented milk field is carried out.
Each raw material used includes strain therein such as lactococcus lactis subsp, Leuconostoc, breast in the present invention
Yogurt coccus biacetyl subspecies and Lactococcus lactis subsp. lactis etc. are commercially available, and each strain meets《Available for food
Strain list》(defend and do supervision hair (2010) 65) and relevant law, regulation, standard regulation, other raw materials also meet phase
Close law, regulation, standard regulation.
On the other hand, the invention provides a kind of method for preparing above-mentioned aerogenesis flavored fermented milk, this method to include：
With more than 80% raw material milk (fresh milk or reconstituted milk) for raw material, other raw materials are added, are sterilized, inoculation includes lactic acid
The fermentation of lactis subsp. cremoris, Leuconostoc, Lactococcus lactis biacetyl subspecies and Lactococcus lactis subsp. lactis etc.
Agent strain, 30~37 DEG C of 12~18h of fermentation, during to acidity up to 72~78 ° of T, stops fermentation, the production containing fine gas bubbles is made
Product, as described aerogenesis flavored fermented milk.
In the method for preparing aerogenesis flavored fermented milk of the present invention, the milk before fermentation is usually required to carry out homogeneous and killed
Bacterium, suitable temperature inoculation fermentation is cooled back to afterwards.Specific homogeneous, sterilization operation can be grasped according to the routine of art
Carry out.Currently preferred processing condition is 65~70 DEG C, 18~20MP；Preferable sterilization conditions are 85~121 DEG C of sterilizations
30min~4s.
According to specific embodiments of the present invention, aerogenesis flavored fermented milk of the invention, when containing reduced sugar in its raw material
When, brown series of products can be prepared into by controlling the sterilization conditions of milk.For example, in the specific embodiment party of the present invention
In case, there is provided a kind of method for the aerogenesis flavored fermented milk for preparing brown series, this method include：
With more than 80% raw material milk (fresh milk or reconstituted milk) for raw material, the reduced sugar of addition 1%~6%, it is well mixed,
Carry out homogeneous under 65~70 DEG C, 18~20MP pressure, the mixed material after homogeneous sterilizes 2h~15min at 90~115 DEG C, cold
But to 30~37 DEG C, inoculation includes lactococcus lactis subsp, Leuconostoc, Lactococcus lactis biacetyl subspecies and breast
The starter culture of yogurt coccus lactic acid subspecies, 30~37 DEG C of 12~18h of fermentation, during to acidity up to 72~78 ° of T, stops fermentation,
The brown flavor fermentation milk product containing fine gas bubbles is made.
On the other hand, present invention also offers a kind of method for preparing the aerogenesis sour milk beverage, this method to include：
1. prepare yogurt base material：The dispensing of the Yoghourt is added in raw material milk, 60~80 DEG C well mixed 15~
20min, mixed material carry out homogeneous, the mixed material after homogeneous is 80 by degassing under 65~70 DEG C, 18~20MP pressure
~121 DEG C of sterilization/30min~4s, are cooled to 30~37 DEG C, add appropriate fermented bacterium, 30~37 DEG C of 12~18h of fermentation, extremely
When pH is 4.2~4.5, stops fermentation, obtain yogurt base material；
2. prepare liquid glucose：White granulated sugar and beverage stabilizer are dissolved with ingredient water, sterilizes and is cooled to less than 20 DEG C, obtain
The mixed liquor of beverage stabilizer and sugar；
3. synthetic beverage：Above-mentioned beverage stabilizer is mixed with the mixed liquor of sugar with yogurt base material, adjusted with acidity regulator
PH value is saved to 3.8~4.0, it is filling after homogeneous under 20~30 DEG C, 15~30MP pressure, obtain aerogenesis sour milk beverage.
According to specific embodiments of the present invention, aerogenesis sour milk beverage of the invention, when containing reduced sugar in its raw material
When, brown series of products can be prepared into by controlling the sterilization conditions of milk.In another embodiment of the present invention
In, there is provided a kind of method for the aerogenesis sour milk beverage for preparing brown series, this method include：
1. prepare yogurt base material：The dispensing of the Yoghourt is added in raw material milk, 60~80 DEG C well mixed 15~
20min, mixed material carry out homogeneous, the mixed material after homogeneous is 80 by degassing under 65~70 DEG C, 18~20MP pressure
~121 DEG C of sterilization/10min~3h, are cooled to 30~37 DEG C, add appropriate fermented bacterium, 30~37 DEG C of 12~18h of fermentation, extremely
When pH is 4.2~4.5, stops fermentation, obtain yogurt base material；
2. prepare liquid glucose：White granulated sugar and beverage stabilizer are dissolved with ingredient water, sterilizes and is cooled to less than 20 DEG C, obtain
The mixed liquor of beverage stabilizer and sugar；
3. synthetic beverage：Above-mentioned beverage stabilizer is mixed with the mixed liquor of sugar with yogurt base material, adjusted with acidity regulator
PH value is saved to 3.8~4.0, it is filling after homogeneous under 20~30 DEG C, 15~30MP pressure, obtain aerogenesis sour milk beverage.
The invention also discloses a kind of aerated dairy product, and it includes composition as described above.
Addition of the composition in aerated dairy product is 0.1%~0.3%；It is preferred that addition be 0.15%~
0.25%.
Present inventor is also exploring the composition containing flaxseed gum, xanthans and gellan gum to inflation breast system always
The influence situation of product air content change, situation of the composition to maintenance product air content of Different adding amount is investigated, specifically such as
Table 2.
The influence that the composition of the Different adding amount of table 2 changes to aerated dairy product air content
Inventor to the composition of Different adding amount to aerated dairy product within the shelf-life change of air content is entered in product
Substantial amounts of research is gone, by using SKB~R7001~A types CO-2 analyser to the gas content in aerated dairy product
It is determined, specific method is：By the way that sample bottle is punctured into mode, pressure gauge system is set to be docked and connected with sample bottle,
The gross pressure of sample is measured, coordinates temperature survey, by calculating, you can draw the carbon dioxide content in sample.All samples
Measured at 4 DEG C, when aeration quantity is 4% in product, pressure gauge reading 0.3Mpa, pressure gauge reading is smaller, explanation
Air content is fewer in product.
It can be seen from table 2, compared with not adding the aerated dairy product of composition, when the addition of composition is less than 0.1%
When, although the amplitude of the air content of product reduction within the shelf-life is slow, in later stage shelf-life, analyzer pressure gauge is read
Number substantially diminishes, and illustrates that bubbles volume tails off in product, so as to have a strong impact on the mouthfeel of aerogenesis product；And when the addition of composition
During more than 0.3%, although can ensure that air content of the product within the shelf-life will not be reduced, due to the increase of colloid addition,
It has impact on the structural state and flavor of product；When the addition of composition is when between 0.1%~0.3%, it can be ensured that protecting
In the matter phase, the air content in product will not vary widely, and the brake mouthfeel of product is obvious, and can ensure the stabilization of product
Structure and overall flavor, therefore, the factor of comprehensive product mouthfeel, flavor and the aspect of state three, of the invention can maintain to fill
The addition of the stable composition of air content is 0.1%~0.3% in gas dairy products.And the addition enables to product 28
Tolerance remains to access the 70%~85% of initial gas amount after it shelf-life.
Preferably, the addition when composition in aerated dairy product is 0.15%~0.25%, its best results.
The aerated dairy product of the present invention includes inflation flavored fermented milk, inflation sour milk beverage, inflation modulation breast etc..
Wherein, the inflation flavored fermented milk includes the raw material of following parts by weight：
The inflation sour milk beverage includes the raw material of following parts by weight：
Wherein, the yogurt base material includes the raw material of following parts by weight based on the total amount of yogurt base material：
According to specific embodiments of the present invention, in the aerated dairy product of the present invention, described raw material milk (raw milk,
Fresh milk or reconstituted milk) refer to meet China lactogenesis standard GB19301 fresh milk or by milk powder, condensed milk, lactalbumin etc.
Reduction dairy products, can be fat-enriched milk, whole milk, skim milk or partly defatted milk made of milk constituents reduction.
It is suitable also to include sugariness according to specific embodiments of the present invention, in the composition of aerated dairy product of the invention
In the sweetening material wherein containing 0%~9% sweetness of cane sugar, it is preferred that the sweetening material includes white granulated sugar, glucose, fructose, breast
One or more in sugar, galactolipin, fructose syrup, maltose, xylitol, acesulfame potassium and Sucralose etc..
According to specific embodiments of the present invention, in the inflation flavored fermented milk and inflation sour milk beverage of the present invention,
The starter culture lactobacillus bulgaricus, streptococcus thermophilus, galactococcus, lactobacillus acidophilus, bifidobacterium longum, short bifid bar
Bacterium, bifidobacterium infantis, bifidobacterium adolescentis, bifidobacterium bifidum, Lactobacillus casei, lactobacillus reuteri and rhamnose breast bar
One or more in bacterium.The routine operation that the specific addition of these strains is referred to art is carried out, in the present invention
It is preferred that the addition of any of these strains is no more than 0.01%.
According to specific embodiments of the present invention, in the aerated dairy product of the present invention, it can add or not add nutrition strong
One or more in agent, fruits and vegetables, cereal etc..The addition of these nutrition fortifiers, fruits and vegetables, cereal etc. can also refer to flavor
The routine operation in acidified milk field is carried out.
Each raw material used meets relevant law, regulation, standard regulation in the present invention.
On the other hand, present invention also offers a kind of method for preparing the inflation flavored fermented milk, this method to include：
With more than 80% raw material milk (fresh milk or reconstituted milk) for raw material, other raw materials are added, are sterilized, inoculating starter bacterium
Kind, 30~37 DEG C of 12~18h of fermentation, during to acidity up to 72~78 ° of T, stop fermentation, online mixer is filled with carbon dioxide gas
Body, as described inflation flavored fermented milk.
In the method for the preparation inflation flavored fermented milk of the present invention, the milk before fermentation is usually required to carry out homogeneous and killed
Bacterium, suitable temperature inoculation fermentation is cooled back to afterwards.Specific homogeneous, sterilization operation can be grasped according to the routine of art
Carry out.Currently preferred processing condition is 65~70 DEG C, 18~20MP；Preferable sterilization conditions are 85~121 DEG C of sterilizations
30min~4s.
According to specific embodiments of the present invention, inflation flavored fermented milk of the invention, when containing reduced sugar in its raw material
When, brown series of products can be prepared into by controlling the sterilization conditions of milk.For example, in the specific embodiment party of the present invention
In case, there is provided a kind of method for the inflation flavored fermented milk for preparing brown series, this method include：
Using more than 80% fresh milk or reconstituted milk as raw material, the reduced sugar of addition 1%~6%, it is well mixed, 65~70
DEG C, carry out homogeneous under 18~20MP pressure, the mixed material after homogeneous sterilizes 2h~15min at 90~115 DEG C, be cooled to 30~
37 DEG C, inoculating starter strain, 30~37 DEG C of 12~18h of fermentation, during to acidity up to 85~95 ° of T, stop fermentation, on-line mixing
Device is filled with carbon dioxide, and brown inflation flavor fermentation milk product is made.
On the other hand, present invention also offers a kind of method for preparing the inflation sour milk beverage, this method to include：
1. prepare yogurt base material：The dispensing of the Yoghourt is added in raw material milk, 60~80 DEG C well mixed 15~
20min, mixed material carry out homogeneous, the mixed material after homogeneous is 80 by degassing under 65~70 DEG C, 18~20MP pressure
~121 DEG C of sterilization/30min~4s, are cooled to 30~37 DEG C, add appropriate fermented bacterium, 30~37 DEG C of 12~18h of fermentation, extremely
When pH is 4.2~4.5, stops fermentation, obtain yogurt base material；
2. prepare liquid glucose：White granulated sugar and beverage stabilizer are dissolved with ingredient water, sterilizes and is cooled to less than 20 DEG C, obtain
The mixed liquor of beverage stabilizer and sugar；
3. synthetic beverage：Above-mentioned beverage stabilizer is mixed with the mixed liquor of sugar with yogurt base material, adjusted with acidity regulator
PH value is saved to 3.8~4.0, under 20~30 DEG C, 15~30MP pressure after homogeneous, online mixer is filled with carbon dioxide,
It is filling, obtain inflating sour milk beverage.
According to specific embodiments of the present invention, inflation sour milk beverage of the invention, when containing reduced sugar in its raw material
When, brown series of products can be prepared into by controlling the sterilization conditions of milk.In another embodiment of the present invention
In, there is provided a kind of method for the inflation sour milk beverage for preparing brown series, this method include：
1. prepare yogurt base material：The dispensing of the Yoghourt is added in raw material milk, 60~80 DEG C well mixed 15~
20min, mixed material carry out homogeneous, the mixed material after homogeneous is 80 by degassing under 65~70 DEG C, 18~20MP pressure
~121 DEG C of sterilization/10min~3h, are cooled to 30~37 DEG C, add appropriate fermented bacterium, 30~37 DEG C of 12~18h of fermentation, extremely
When pH is 4.2~4.5, stops fermentation, obtain yogurt base material；
2. prepare liquid glucose：White granulated sugar and beverage stabilizer are dissolved with ingredient water, sterilizes and is cooled to less than 20 DEG C, obtain
The mixed liquor of beverage stabilizer and sugar；
3. synthetic beverage：Above-mentioned beverage stabilizer is mixed with the mixed liquor of sugar with yogurt base material, adjusted with acidity regulator
PH value is saved to 3.8~4.0, under 20~30 DEG C, 15~30MP pressure after homogeneous, online mixer is filled with carbon dioxide,
It is filling, obtain brown inflation sour milk beverage.
On the other hand, present invention also offers a kind of method for preparing the inflation modulation breast, this method to include：
Using raw ox (sheep) breast not less than 80% or reconstituted milk as primary raw material, other raw materials are added, it is mixed at 60~80 DEG C
Close uniform 15~20min, mixed material carries out homogeneous by degassing under 65~70 DEG C, 18~20MP pressure, mixed after homogeneous
Compound material is in 80~121 DEG C of sterilization/30min~4s, and cooling, online mixer is filled with carbon dioxide, filling, is described
Inflation modulation breast.
For how to ensure that the dairy products of aerogenesis or inflation keep the stability of gas in shelf life in the prior art, prevent
Only gas overflows from product, so as to ensure that aerogenesis or aerated product have the problem of stable brake mouthfeel in shelf life, this
Invention is creatively proposed using the composition containing flaxseed gum, xanthans and gellan gum first, and its content is limited
Ratio for flaxseed gum, xanthans and gellan gum is (0.02%~0.1%)：(0.05%~0.15%)：(0.02%~
0.15%), ensure the stability of aerogenesis dairy products and the aerated dairy product bubble in product in shelf life, with this assign product
More preferable mouthfeel and structural state.And found by substantial amounts of Basic Experiment Study, composition adding in aerogenesis dairy products
Dosage is 0.08%~0.2%, preferably 0.1%~0.15%；Addition of the composition in aerated dairy product be 0.1%~
0.3%, preferably 0.15%~0.25%, best stable tolerance effect can be reached.Said composition can be by aerogenesis dairy products
The stable 65%-80% in initial tolerance of tolerance in whole shelf life, can be by aerated dairy product in whole shelf life
The stable 70%-85% in initial tolerance of tolerance.
It is further noted that if not otherwise specified, any scope described in the present invention includes end value and end value
Between any subrange for being formed of any numerical value and any number between end value or end value.
Beneficial effects of the present invention are as follows：
The beneficial effects of the invention are as follows the composition containing flaxseed gum, xanthans and gellan gum is utilized, to ensure aerogenesis breast
The stability of product and the aerated dairy product bubble in product in shelf life, prevents gas from being overflowed from product, so as to ensure to produce
Gas or aerated product have stable brake mouthfeel in shelf life.And found by substantial amounts of Basic Experiment Study, composition
Addition in aerogenesis dairy products is 0.08%~0.2%, preferably 0.1%~0.15%；Composition is in aerated dairy product
Addition be 0.1%~0.3%, preferably 0.15%~0.25%, best stable tolerance effect can be reached.Said composition
Can be by the stable 65%-80% in initial tolerance of tolerance of the aerogenesis dairy products in whole shelf life, can be by inflation breast system
The stable 70%-85% in initial tolerance of tolerance of the product in whole shelf life.
Embodiment
In order to illustrate more clearly of the present invention, with reference to preferred embodiment, the present invention is described further.Ability
Field technique personnel should be appreciated that following specifically described content is illustrative and be not restrictive, and this should not be limited with this
The protection domain of invention.
The aerogenesis flavored fermented milk of embodiment 1
First, composition of raw materials (in terms of 1000g)：
Raw material milk：929.02g；White granulated sugar：70g；Flaxseed gum：0.2g；Xanthans：0.5g；Gellan gum：0.2g；Mixing
Fermented bacterium (lactococcus lactis subsp, Leuconostoc, Lactococcus lactis biacetyl subspecies and Lactococcus lactis
Mixed proportion=0.5 of subspecies:1:1:0.5)：0.08g.
2nd, preparation method：
1st, each dispensing in addition to strain disperses 30min with well mixed in 65 DEG C of high-speed stirreds；
2nd, mixed material carries out homogeneous by degassing under 65 DEG C, 18MP pressure；
3rd, the mixed material after homogeneous sterilizes 300s at 95 DEG C；
4th, the material after sterilizing is cooled to 30 DEG C, adds fermented bacterium, is uniformly mixed；
5th, 30 DEG C of fermentation 18h, acidity stop fermentation up to 74 ° of T, stirring demulsification, cooling；
6th, the material after fermentation is squeezed into surge tank, it is filling, obtain the aerogenesis flavor fermentation milk product of the present embodiment；
7th, the product after filling refrigerates after-ripening at 2 DEG C, you can dispatches from the factory.
The aerogenesis flavored fermented milk of embodiment 2
First, composition of raw materials (in terms of 1000g)：
Raw material milk：908.41g；White granulated sugar：90g；Flaxseed gum：0.5g；Xanthans：0.8g；Gellan gum：0.2g；Mixing
Fermented bacterium (lactococcus lactis subsp, Leuconostoc, Lactococcus lactis biacetyl subspecies and Lactococcus lactis
Mixed proportion=1.5 of subspecies:4:2.5:1)：0.09g.
2nd, preparation method：
1st, each dispensing in addition to strain is well mixed in 70 DEG C of high-speed stirred 25min；
2nd, mixed material carries out homogeneous by degassing under 68 DEG C, 20MP pressure；
3rd, the mixed material after homogeneous sterilizes 10min at 110 DEG C；
4th, the material after sterilizing is cooled to 35 DEG C, adds fermented bacterium, is uniformly mixed；
5th, 35 DEG C of fermentation 14h, acidity stop fermentation up to 76 ° of T, demulsification cooling；
6th, the material after fermentation is squeezed into surge tank, it is filling, obtain the aerogenesis flavor fermentation milk product of the present embodiment；
7th, the product after filling refrigerates after-ripening at 4 DEG C, you can dispatches from the factory.
The aerogenesis flavored fermented milk of embodiment 3
First, composition of raw materials (in terms of 1000g)：
Raw material milk：937.85g；White granulated sugar：60g；Flaxseed gum：1g；Xanthans：0.5g；Gellan gum：0.5g；Mixing hair
(lactococcus lactis subsp, Leuconostoc, Lactococcus lactis biacetyl subspecies and Lactococcus lactis are sub- for yeast-like fungi kind
Mixed proportion=1.5 of kind:4:2.5:1)：0.1g；Bifidobacterium lactis 0.05g.
2nd, preparation method：
1st, each dispensing in addition to strain disperses 25min with well mixed in 68 DEG C of high-speed stirreds；
2nd, mixed material carries out homogeneous by degassing under 65 DEG C, 20MP pressure；
3rd, the mixed material after homogeneous sterilizes 4s at 121 DEG C；
4th, the material after sterilizing is cooled to 37 DEG C, adds fermented bacterium, is uniformly mixed；
5th, 37 DEG C of fermentation about 12h, during to acidity up to 78 ° of T, demulsification cooling stops fermentation；
6th, the material after fermentation is squeezed into surge tank, it is filling, obtain the aerogenesis flavor fermentation milk product of the present embodiment；
7th, the product after filling refrigerates after-ripening at 6 DEG C, you can dispatches from the factory.
The aerogenesis sour milk beverage of embodiment 4
First, composition of raw materials (in terms of 1000g)：
1st, Yoghourt milk base：Whole milk：918.3g；White granulated sugar：80g；Sodium citrate：1.6g；Mixed fermentation strain (lactic acid breast
Coccus subsp. cremoris, Leuconostoc, the mixed proportion of Lactococcus lactis biacetyl subspecies and Lactococcus lactis subsp. lactis
=1.5:4:2.5:1)：0.1g
2nd, product formula (in terms of 1000g)：Yoghourt milk base：400g；White granulated sugar：95g；Lactic acid：0.6g；Flaxseed gum：
0.4g；Xanthans：1g；Gellan gum：0.4g；Surplus is water.
2nd, preparation method：
1st, yogurt base material is prepared：The dispensing of the Yoghourt is added in raw material milk, in 65 DEG C of well mixed 20min, mixed
Compound material carries out homogeneous, the mixed material after homogeneous sterilizes 4s at 121 DEG C, is cooled to by degassing under 65 DEG C, 20MP pressure
35 DEG C, add appropriate fermented bacterium, when 35 DEG C of fermentation 15h to pH are 4.2, stop fermentation, obtain yogurt base material；
2nd, liquid glucose is prepared：White granulated sugar and colloidal compositions are dissolved with ingredient water, sterilizes and is cooled to less than 20 DEG C, drunk
The mixed liquor of material stabilizer and sugar；
3rd, synthetic beverage：Above-mentioned beverage stabilizer is mixed with the mixed liquor of sugar with yogurt base material, with newborn acid for adjusting pH value
It is filling after homogeneous under 20 DEG C, 30MP pressure to 3.8, obtain aerogenesis sour milk beverage.
The brown aerogenesis sour milk beverage of embodiment 5
First, composition of raw materials (in terms of 1000g)：
1st, Yoghourt milk base：Defatted milk：908.37g；White granulated sugar：50g；Glucose：40g；Sodium citrate：1.5g；Mixing hair
(lactococcus lactis subsp, Leuconostoc, Lactococcus lactis biacetyl subspecies and Lactococcus lactis are sub- for yeast-like fungi kind
Mixed proportion=1 of kind:3:2:1):0.09g；Lactobacillus bulgaricus：0.02g；Streptococcus thermophilus 0.02g
2nd, product formula (in terms of 1000g)：Yoghourt milk base：400g；White granulated sugar：80g；Flaxseed gum：0.5g；Xanthans：
0.6g；Gellan gum：0.8g；Citric acid：0.3g；Surplus is water.
2nd, preparation method：
1st, yogurt base material is prepared：The dispensing of the Yoghourt is added in raw material milk, in 65 DEG C of well mixed 20min, mixed
Compound material carries out homogeneous, the mixed material after homogeneous sterilizes 2h at 90 DEG C, is cooled to by degassing under 65 DEG C, 18MP pressure
32 DEG C, add appropriate fermented bacterium, when 32 DEG C of fermentation 18h to pH are 4.3, stop fermentation, obtain yogurt base material；
2nd, liquid glucose is prepared：Dissolve white granulated sugar with ingredient water, sterilize and be cooled to less than 20 DEG C, obtain beverage stabilizer with it is sugared
Mixed liquor；
3rd, synthetic beverage：Above-mentioned beverage stabilizer is mixed with the mixed liquor of sugar with yogurt base material, with newborn acid for adjusting pH value
It is filling after homogeneous under 20 DEG C, 20MP pressure to 4.0, obtain brown aerogenesis sour milk beverage.
Embodiment 6 inflates flavored fermented milk
First, composition of raw materials (in terms of 1000g)：
Raw material milk：928.4g；White granulated sugar：70g；Flaxseed gum：0.6g；Xanthans：0.5g；Gellan gum：0.4g；Mixing hair
Yeast-like fungi kind (streptococcus thermophilus：Lactobacillus bulgaricus=1:1)：0.1g.
2nd, preparation method：
1st, each dispensing in addition to strain disperses 30min with well mixed in 65 DEG C of high-speed stirreds；
2nd, mixed material carries out homogeneous by degassing under 65 DEG C, 18MP pressure；
3rd, the mixed material after homogeneous sterilizes 300s at 95 DEG C；
4th, the material after sterilizing is cooled to 30 DEG C, adds fermented bacterium, is uniformly mixed；
5th, 43 DEG C of fermentation 8h, acidity stop fermentation up to 90 ° of T, stirring demulsification, cooling；
6th, the material after fermentation to be squeezed into surge tank, online mixer is filled with 0.4% carbon dioxide, filling,
Obtain the aerogenesis flavor fermentation milk product of the present embodiment；
7th, the product after filling refrigerates after-ripening at 2 DEG C, you can dispatches from the factory.
Embodiment 7 inflates sour milk beverage
First, composition of raw materials (in terms of 1000g)：
1st, Yoghourt milk base：Whole milk：919.9g；White granulated sugar：80g；Mixed fermentation strain (streptococcus thermophilus：Bulgaria
Lactobacillus：Lactobacillus acidophilus=1:1:1)：0.1g.
2nd, product formula：Yoghourt milk base：400g；White granulated sugar：95g；Lactic acid：0.6g；Flaxseed gum：1g；Xanthans：1g；
Gellan gum：1g；Surplus is water.
2nd, preparation method：
1st, yogurt base material is prepared：The dispensing of the Yoghourt is added in raw material milk, in 65 DEG C of well mixed 20min, mixed
Compound material carries out homogeneous, the mixed material after homogeneous sterilizes 4s at 121 DEG C, is cooled to by degassing under 65 DEG C, 20MP pressure
35 DEG C, add appropriate fermented bacterium, when 35 DEG C of fermentation 15h to pH are 4.2, stop fermentation, obtain yogurt base material；
2nd, liquid glucose is prepared：White granulated sugar and colloidal compositions are dissolved with ingredient water, sterilizes and is cooled to less than 20 DEG C, drunk
The mixed liquor of material stabilizer and sugar；
Synthetic beverage：Above-mentioned beverage stabilizer is mixed with the mixed liquor of sugar with yogurt base material, with newborn acid for adjusting pH value extremely
3.8, filling after homogeneous under 20 DEG C, 30MP pressure, online mixer is filled with 0.4% carbon dioxide, obtains inflation breast
Acid bacteria beverage.
The inflation modulation breast of embodiment 8
First, composition of raw materials (in terms of 1000g)：
Raw material milk：929.992g, flaxseed gum：0.5g；Xanthans：1g；Gellan gum：1g.
2nd, preparation method：
1st, dispensing is disperseed into 20min with well mixed in 65 DEG C of high-speed stirreds；
2nd, mixed material carries out homogeneous by degassing under 65 DEG C, 18MP pressure；
3rd, the mixed material after homogeneous sterilizes 300s at 95 DEG C；
4th, cool down, online mixer is filled with 0.4% carbon dioxide, filling, as described inflation modulation breast.
The aerogenesis flavored fermented milk of comparative example 1
First, composition of raw materials (in terms of 1000g)：
Raw material milk：929.92g；White granulated sugar：70g；Mixed fermentation strain (lactococcus lactis subsp, Leuconostoc,
Mixed proportion=0.5 of Lactococcus lactis biacetyl subspecies and Lactococcus lactis subsp. lactis:1:1:0.5)：0.08g.
2nd, preparation method：
1st, each dispensing in addition to strain disperses 30min with well mixed in 65 DEG C of high-speed stirreds；
2nd, mixed material carries out homogeneous by degassing under 65 DEG C, 18MP pressure；
3rd, the mixed material after homogeneous sterilizes 300s at 95 DEG C；
4th, the material after sterilizing is cooled to 30 DEG C, adds fermented bacterium, is uniformly mixed；
5th, 30 DEG C of fermentation 18h, acidity stop fermentation up to 74 ° of T, stirring demulsification, cooling；
6th, the material after fermentation is squeezed into surge tank, it is filling, obtain the aerogenesis flavor fermentation milk product of the present embodiment；
7th, the product after filling refrigerates after-ripening at 2 DEG C, you can dispatches from the factory.
The aerogenesis flavored fermented milk of comparative example 2
First, composition of raw materials (in terms of 1000g)：
Raw material milk：925.12g；White granulated sugar：70g；Starch：4g；Pectin：0.5g；Agar：0.3g；Mixed fermentation strain (breast
The mixing of sour lactis subsp. cremoris, Leuconostoc, Lactococcus lactis biacetyl subspecies and Lactococcus lactis subsp. lactis
Ratio=0.5:1:1:0.5)：0.08g.
2nd, preparation method：
1st, each dispensing in addition to strain disperses 30min with well mixed in 65 DEG C of high-speed stirreds；
2nd, mixed material carries out homogeneous by degassing under 65 DEG C, 18MP pressure；
3rd, the mixed material after homogeneous sterilizes 300s at 95 DEG C；
4th, the material after sterilizing is cooled to 30 DEG C, adds fermented bacterium, is uniformly mixed；
5th, 30 DEG C of fermentation 18h, acidity stop fermentation up to 74 ° of T, stirring demulsification, cooling；
6th, the material after fermentation is squeezed into surge tank, it is filling, obtain the aerogenesis flavor fermentation milk product of the present embodiment；
7th, the product after filling refrigerates after-ripening at 2 DEG C, you can dispatches from the factory.
The aerogenesis flavored fermented milk of comparative example 3
First, composition of raw materials (in terms of 1000g)：
Raw material milk：929.22g；White granulated sugar：70g；Xanthans：0.5g；Gellan gum：0.2g；Mixed fermentation strain (lactic acid breast
Coccus subsp. cremoris, Leuconostoc, the mixed proportion of Lactococcus lactis biacetyl subspecies and Lactococcus lactis subsp. lactis
=0.5:1:1:0.5)：0.08g.
2nd, preparation method：
1st, each dispensing in addition to strain disperses 30min with well mixed in 65 DEG C of high-speed stirreds；
2nd, mixed material carries out homogeneous by degassing under 65 DEG C, 18MP pressure；
3rd, the mixed material after homogeneous sterilizes 300s at 95 DEG C；
4th, the material after sterilizing is cooled to 30 DEG C, adds fermented bacterium, is uniformly mixed；
5th, 30 DEG C of fermentation 18h, acidity stop fermentation up to 74 ° of T, stirring demulsification, cooling；
6th, the material after fermentation is squeezed into surge tank, it is filling, obtain the aerogenesis flavor fermentation milk product of the present embodiment；
7th, the product after filling refrigerates after-ripening at 2 DEG C, you can dispatches from the factory.
The aerogenesis flavored fermented milk of comparative example 4
First, composition of raw materials (in terms of 1000g)：
Raw material milk：923.42g；White granulated sugar：70g；Flaxseed gum：1.5g；Xanthans：3g；Gellan gum：2g；Mixed fermentation
Strain (lactococcus lactis subsp, Leuconostoc, Lactococcus lactis biacetyl subspecies and Lactococcus lactis subsp. lactis
Mixed proportion=0.5:1:1:0.5)：0.08g.
2nd, preparation method：
1st, each dispensing in addition to strain disperses 30min with well mixed in 65 DEG C of high-speed stirreds；
2nd, mixed material carries out homogeneous by degassing under 65 DEG C, 18MP pressure；
3rd, the mixed material after homogeneous sterilizes 300s at 95 DEG C；
4th, the material after sterilizing is cooled to 30 DEG C, adds fermented bacterium, is uniformly mixed；
5th, 30 DEG C of fermentation 18h, acidity stop fermentation up to 74 ° of T, stirring demulsification, cooling；
6th, the material after fermentation is squeezed into surge tank, it is filling, obtain the aerogenesis flavor fermentation milk product of the present embodiment；
7th, the product after filling refrigerates after-ripening at 2 DEG C, you can dispatches from the factory.
The monitoring test of product air content within the shelf-life
It is stored refrigerated under the conditions of 2~6 DEG C using the product of embodiment 1~8 and comparative example 1~4 as test sample, protecting
In the matter phase, the content of the gas in each product is detected using pressure gauge.As a result such as table 3.
In the shelf-life of table 3 in product gas content change
According to upper table statistical result it is known that the formula rate and addition that are limited according to the present invention with the addition of containing flax
After the composition of seed glue, xanthans and gellan gum, either aerogenesis product, or aerated product, the content of gas exists in product
In the state of stabilization can be maintained in shelf life, the tolerance conservation rate after 28 days still is able to stable 65%~85%.And not
The composition containing flaxseed gum, xanthans and gellan gum is added, or adds other stable products, the content of gas in product
Understand extension over time and significantly reduce.
Product stability test experiments
It is stored refrigerated under the conditions of 2~6 DEG C using the product of embodiment 1~8 and comparative example 1~4 as test sample, range estimation
Tissues observed state and fat floating situation, and mouthfeel is tasted, to investigate the separation of the water and milk of product and protein stabilized implementations.Knot
Fruit such as table 4.
The product system stability observing record sheet of table 4
The product that can be seen that the present invention from upper table content has good shelf stabilities.
Products taste flavor investigation result of the present invention
Trial test mode：To the product of the embodiment 1~7 of stored refrigerated 14 days and comparative example 1~4 under the conditions of 2~6 DEG C,
Carry out 60 people by the way of blank marking to score test and appraisal, respectively from color and luster, tasty and refreshing degree, sophistication, bubble sense, flavor, comprehensive
7 indexs of evaluation are closed to be tested and assessed.Each index full marks 10 divide, and fraction is higher, represent that effect is better, are counted to tasting result
Analysis, as a result such as table 5.
The aerogenesis of the present invention of table 5 or the taste flavor investigation result of aerated dairy product
It can be seen that all in all from the experimental result, the product of embodiments of the invention is in mouthfeel, flavor and nutrition
Liking for most people is obtained, is liked by consumer, also, the bubble sense of aerated product is significantly better than aerogenesis product, because
This, the score of aerated product is higher in overall merit.And it is not added with comparative example 1 cold containing flaxseed gum, xanthans and knot
The composition of glue, compared with the product in embodiment 1, the bubble sense of product is not obvious enough, and the taste and flavor of product
Do not protrude；Using the stabilizer in addition to flaxseed gum, xanthans and gellan gum in comparative example 2, the bubble of product is not
Foot, causes the mouthfeel of product substantially bad, has a strong impact on the overall preference degree of product；In stabiliser compositions in comparative example 3
Composition be only two kinds, lack flaxseed gum, compared with the product in comparative example 1, although the bubble sense of product has strengthened,
Compared with the product in embodiment 1, the overall bubble sense of product is not obvious enough；The addition of stabiliser compositions in comparative example 4
Amount is beyond the framework of the present definition, and the ratio that composition proportion does not also limit according to the present invention is added, although also can guarantee that
The bubble sense of product, but due to the increase of addition, directly affects mouthfeel, flavor and the structural state of product, reduce production
The overall preference degree of product.
Obviously, the above embodiment of the present invention is only intended to clearly illustrate example of the present invention, and is not pair
The restriction of embodiments of the present invention, for those of ordinary skill in the field, may be used also on the basis of the above description
To make other changes in different forms, all embodiments can not be exhaustive here, it is every to belong to this hair
Row of the obvious changes or variations that bright technical scheme is extended out still in protection scope of the present invention.
Claims (10)
- A kind of 1. composition for assigning stable tolerance in dairy products shelf life, it is characterised in that：The composition includes linseed The weight ratio of glue, xanthans and gellan gum, wherein flaxseed gum, xanthans and gellan gum is (0.02%~0.1%)： (0.05%~0.15%)：(0.02%~0.15%).
- A kind of 2. composition for assigning stable tolerance in dairy products shelf life according to claim 1, it is characterised in that：Institute Stating composition can be stable the 65%~85% of initial tolerance by tolerance of the dairy products in whole shelf life.
- A kind of 3. composition for assigning stable tolerance in dairy products shelf life according to claim 1, it is characterised in that：Institute State composition also include sodium carboxymethylcellulose, carragheen, konjac glucomannan, pectin, starch, converted starch, agar, locust bean gum and One or more in guar gum.
- 4. a kind of aerogenesis dairy products, it includes any described composition of claims 1 to 3.
- 5. aerogenesis dairy products according to claim 4, it is characterised in that：Addition of the composition in aerogenesis dairy products Measure as 0.08%~0.2%；It is preferred that addition is 0.1%~0.15%.
- 6. aerogenesis dairy products according to claim 4, it is characterised in that the aerogenesis dairy products include aerogenesis flavor fermentation Breast and aerogenesis sour milk beverage；Wherein, the aerogenesis flavored fermented milk includes the raw material of following parts by weight：The aerogenesis sour milk beverage includes the raw material of following parts by weight：Wherein, the yogurt base material includes the raw material of following parts by weight based on the total amount of yogurt base material：
- 7. a kind of aerated dairy product, it includes any described composition of claims 1 to 3.
- 8. aerated dairy product according to claim 7, it is characterised in that：Addition of the composition in aerated dairy product Measure as 0.1%~0.3%；It is preferred that addition is 0.15%~0.25%.
- 9. aerated dairy product according to claim 7, it is characterised in that the aerated dairy product includes inflation flavor fermentation Breast, inflation sour milk beverage and inflation modulation breast；Wherein, the inflation flavored fermented milk includes the raw material of following parts by weight：The inflation sour milk beverage includes the raw material of following parts by weight：Wherein, the yogurt base material includes the raw material of following parts by weight based on the total amount of yogurt base material：
- 10. aerogenesis/aerated dairy product according to claim 4 or 7, it is characterised in that：Also include battalion in the dairy products Support the one or more in hardening agent, fruits and vegetables and cereal.
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| CN114403228A (en) * | 2022-01-19 | 2022-04-29 | 杭州威欧生物科技有限公司 | Stabilizer for acidic milk-containing beverage and application thereof |
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| JPH11299473A (en) * | 1998-04-21 | 1999-11-02 | Fukutokucho Sakerui Kk | Alcoholic drink containing carbon dioxide |
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| JPH11299473A (en) * | 1998-04-21 | 1999-11-02 | Fukutokucho Sakerui Kk | Alcoholic drink containing carbon dioxide |
| CN105613732A (en) * | 2014-11-03 | 2016-06-01 | 内蒙古伊利实业集团股份有限公司 | Aerogenesis fermentation dairy product and production method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114403228A (en) * | 2022-01-19 | 2022-04-29 | 杭州威欧生物科技有限公司 | Stabilizer for acidic milk-containing beverage and application thereof |
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