CN107624869B - Composition for endowing dairy products with stable gas quantity in shelf life - Google Patents
Composition for endowing dairy products with stable gas quantity in shelf life Download PDFInfo
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- CN107624869B CN107624869B CN201610571764.5A CN201610571764A CN107624869B CN 107624869 B CN107624869 B CN 107624869B CN 201610571764 A CN201610571764 A CN 201610571764A CN 107624869 B CN107624869 B CN 107624869B
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Abstract
The invention discloses a composition for endowing a dairy product with stable gas quantity in shelf life. The composition is capable of stabilizing the gas content of the dairy product over the entire shelf life to 65% to 85% of the initial gas content. The composition containing the linseed gum, the xanthan gum and the gellan gum can slowly absorb water in the production process of a gas-producing or aerated dairy product to form a dispersion system with lower viscosity, form a spiral copolymer in a super-bonding strip shape to form a fragile gel-like net structure, and form double-layer protection on the basis of the protein network structure of the dairy product to protect the form of bubbles in the product and stably suspend the bubbles in the product, so that the gas is effectively prevented from overflowing from the product, and the gas-producing or aerated product is endowed with stable taste in shelf life.
Description
Technical Field
The invention relates to the field of dairy product production. More particularly, it relates to a composition capable of imparting a stable gas content to a gas-or aerated dairy product over the shelf life.
Background
The gas-producing dairy product is a novel dairy product variety containing gas (mainly carbon dioxide) obtained by fermenting gas-producing strains, and has the characteristics of strong fragrance, sweet and sour taste, coolness, refreshing taste, milk flavor and soda water.
The aerated dairy product is directly filled with a part of carbon dioxide in the processing process, and the product is endowed with a taste.
The gas-producing dairy product and the aerated dairy product have the characteristics that the product can generate carbon dioxide, or carbon dioxide is added in the preparation process, and compared with the common dairy product, the product has unique mouthfeel. However, the product has certain defects that in shelf life, no matter carbon dioxide generated by the product or carbon dioxide gas added in addition can overflow from the product gradually along with the lapse of time, especially after the product is opened, the gas can be quickly emitted, the taste of the product can be greatly reduced, and the taste of the product is influenced.
Therefore, how to ensure that the gas-producing or aerated dairy product keeps the stability of the gas in the shelf life and prevent the gas from overflowing from the product so as to ensure that the gas-producing or aerated product has stable taste in the shelf life is a problem to be solved at present.
Disclosure of Invention
It is an object of the present invention to provide a composition that imparts a stable amount of gas over the shelf life of a dairy product.
Another object of the present invention is to provide a gas-producing dairy product which can maintain the stability of the gas content of the system during the whole shelf life.
It is yet another object of the present invention to provide an aerated dairy product that maintains a stable system gas content throughout shelf life.
In order to achieve the first purpose, the invention adopts the following technical scheme:
a composition for imparting a stable amount of gas to a dairy product during shelf life, said composition comprising flaxseed gum, xanthan gum and gellan gum, wherein the ratio of flaxseed gum, xanthan gum and gellan gum is (0.02% to 0.1%): (0.05-0.15%): (0.02% -0.15%).
The composition is capable of stabilizing the gas content of the dairy product over the entire shelf life to 65% -85% of the initial gas content.
The flaxseed gum is also called Fulanke gum and flax gum, and is a powdery product prepared from the seeds or seed coats of flax by the processing techniques of extraction, concentration, refining, drying and the like. The gellan gum is named as Keke gum and Gellan gum. The main components of the composition are glucose, glucuronic acid and rhamnose according to the weight ratio of 2: 1:1, and the four monosaccharides are linear polysaccharides formed by repeating structural units. Xanthan gum is also known as xanthan gum, xanthan gum and xanthomonas polysaccharide, and is an extracellular microbial multi-pool produced by intoxication of saccharides by xanthomonas sp.
After a great deal of creative work, the inventor of the present application surprisingly found that the composition containing flaxseed gum, xanthan gum and gellan gum of the present invention can slowly absorb water during the production of gas or aerated dairy products, form a dispersion system with low viscosity, form a super-bonded ribbon-like helical copolymer, form a fragile gel-like network structure, and form a double layer protection on the basis of the protein network structure of the dairy product itself to protect the form of bubbles in the product, so that the bubbles are stably suspended in the product.
Further, the composition further comprises one or more of sodium carboxymethylcellulose, carrageenan, konjac gum, pectin, starch, modified starch, agar, locust bean gum, and guar gum.
The invention also discloses a gas-producing dairy product which comprises the composition.
The addition amount of the composition in the gas-producing dairy product is 0.08-0.2%; the preferred addition amount is 0.1% to 0.15%.
The inventor always explores the influence of the composition containing flaxseed gum, xanthan gum and gellan gum on the gas content change of the gas-producing dairy product, and examines the condition of maintaining the gas content of the product by using compositions with different addition amounts, as shown in table 1.
TABLE 1 influence of different addition amounts of the composition on the gas content change of gas-producing dairy products
The inventor of the application carries out a great deal of research on the change of the gas content of the gas-producing dairy product in the shelf life by using different adding amounts of the composition, and measures the gas content of the gas-producing dairy product by using a CEM pressure gauge (DT-8890), wherein the specific method comprises the following steps: the product is fermented in a closed container (a sealing pipe), a sealing pipe opening is sealed by a rubber plug, the product generates gas in the fermentation process, after the fermentation is finished, a pressure gauge detection head is inserted into a sealing tank for detecting the gas production, the direct reading is carried out, the unit is bar, and theoretically 0.1bar is equivalent to the pressure for generating 1ml of gas.
As can be seen from table 1, the inventors found for the first time that, compared with a gas-producing dairy product without the composition, when the addition amount of the composition is less than 0.08%, the gas content of the product is reduced within the shelf life, although the gas content is reduced slowly, at the later stage of the shelf life, the amount of gas bubbles in the product is less, and the taste of the gas-producing product is seriously affected; when the addition amount of the composition is more than 0.2%, although the gas content of the product in the shelf life can not be reduced, the texture and flavor of the product are affected due to the increase of the addition amount of the colloid; when the addition amount of the composition is between 0.08 and 0.2 percent, the gas content in the product can be ensured not to change greatly in the shelf life, the taste of the product is obvious, and the stable structure and the overall flavor of the product can be ensured, so that the addition amount of the composition capable of maintaining the gas content in the gas-producing dairy product is 0.08 to 0.2 percent by integrating the factors of the three aspects of the taste, the flavor and the state of the product. And the addition amount can ensure that the air quantity of the product can still obtain 65-80% of the initial air quantity after 28 days of shelf life.
Preferably, when the addition amount of the composition in the gas-producing dairy product is 0.1-0.15%, the effect is optimal.
The gas-producing dairy product comprises gas-producing flavor fermented milk, gas-producing lactic acid bacteria beverage and the like.
The gas-producing flavored fermented milk comprises the following raw materials in parts by weight:
the gas-producing lactic acid bacteria beverage comprises the following raw materials in parts by weight:
the yoghourt base material comprises the following raw materials in parts by weight:
according to a specific embodiment of the invention, in the aerogenesis milk product of the invention, the ratio of lactococcus lactis subspecies cremoris, leuconostoc, lactococcus lactis diacetyl subspecies lactis to lactococcus lactis subspecies lactis in the starter strains is (0.5-2): (1-5): (1-3): (0.5-2).
According to a specific embodiment of the present invention, in the aerogenesis milk product of the present invention, the starter bacteria may further comprise one or more of yeast, lactobacillus bulgaricus, streptococcus thermophilus, lactococcus lactis, lactobacillus acidophilus, bifidobacterium longum, bifidobacterium breve, bifidobacterium infantis, bifidobacterium adolescentis, bifidobacterium bifidum, lactobacillus casei, lactobacillus reuteri and lactobacillus rhamnosus. The specific addition amount of these bacterial species may be made in accordance with the ordinary operation in the art, and it is preferable in the present invention that the addition amount of any one of these bacterial species does not exceed 0.008 wt%. The strains are matched with the gas-producing combined strains for fermentation, so that the tissue state of the yoghourt can be further improved, and the nutritive value of the dairy product can be improved by adding some probiotics.
According to a specific embodiment of the invention, in the gas-producing dairy product of the invention, the raw milk (raw milk, raw fresh milk or reconstituted milk) refers to fresh milk meeting the national raw milk standard GB19301 or a reconstituted milk product made by reconstituting milk components such as milk powder, condensed milk, whey protein and the like, and may be high-fat milk, whole milk, skim milk or partially skim milk.
According to a specific embodiment of the invention, the ingredient composition of the gas-producing dairy product of the invention further comprises a sweetener having a sweetness equivalent to the sweetness of sucrose in an amount of 0% to 9%, preferably, the sweetener comprises one or more of white granulated sugar, glucose, fructose, lactose, galactose, fructose-glucose syrup, maltose, xylitol, acesulfame potassium, sucralose and the like.
According to the specific embodiment of the invention, one or more of nutrition enhancer, fruit and vegetable, grain and the like can be added or not added into raw fresh milk or reconstituted milk raw materials before or after fermentation in the gas-producing dairy product of the invention. The addition amounts of these nutrient supplements, fruits, vegetables, grains, etc. may be made by conventional procedures in the field of flavored fermented milk.
The raw materials used in the invention, such as lactococcus lactis subsp.
In another aspect, the present invention provides a method for preparing the gas-producing flavored fermented milk, comprising:
taking more than 80% of raw milk (raw milk or reconstituted milk) as a raw material, adding other raw materials, sterilizing, inoculating starter strains including lactococcus lactis subsp.
In the method for preparing the fermented milk with the gas-generating flavor, the milk before fermentation is generally required to be homogenized and sterilized, and then is cooled to the proper temperature for inoculation and fermentation. The specific homogenizing and sterilizing operations can be carried out according to the conventional operations in the field. The preferable homogenizing condition of the invention is 65-70 ℃ and 18-20 MP; the preferred sterilization condition is sterilization at 85-121 ℃ for 30 min-4 s.
According to a specific embodiment of the present invention, the gas-producing flavored fermented milk of the present invention can be prepared into brown series products by controlling the sterilization conditions of the milk liquid when the raw materials contain reducing sugar. For example, in one embodiment of the present invention, there is provided a method for producing a gas-producing flavored fermented milk of brown color series, the method comprising:
taking more than 80% of raw milk (raw milk or reconstituted milk) as a raw material, adding 1-6% of reducing sugar, uniformly mixing, homogenizing at 65-70 ℃ under the pressure of 18-20 MP, sterilizing the homogenized mixture at 90-115 ℃ for 2-15 min, cooling to 30-37 ℃, inoculating starter strains including lactococcus lactis cremoris, leuconostoc, lactococcus lactis diacetyl and lactococcus lactis, fermenting at 30-37 ℃ for 12-18 h, and stopping fermentation when the acidity reaches 72-78 DEG T to prepare the brown flavored fermented milk product containing fine bubbles.
In another aspect, the present invention also provides a method for preparing the lactobacillus aerogenes beverage, which comprises:
1. preparing a yoghourt base material: adding the ingredients of the yoghourt into raw milk, uniformly mixing for 15-20 min at 60-80 ℃, degassing the mixed material, homogenizing at 65-70 ℃ under 18-20 MP pressure, sterilizing the homogenized mixed material at 80-121 ℃ for 30 min-4 s, cooling to 30-37 ℃, adding a proper amount of fermentation strain, fermenting for 12-18 h at 30-37 ℃, and stopping fermentation when the pH is 4.2-4.5 to obtain a yoghourt base material;
2. preparing a sugar solution: dissolving white granulated sugar and beverage stabilizer with adjuvant water, sterilizing, and cooling to below 20 deg.C to obtain mixed solution of beverage stabilizer and sugar;
3. preparing a beverage: and mixing the mixed liquid of the beverage stabilizer and the sugar with a yoghourt base material, adjusting the pH value to 3.8-4.0 by using an acidity regulator, homogenizing at 20-30 ℃ and under the pressure of 15-30 MP, and filling to obtain the gas-producing lactic acid bacteria beverage.
According to a specific embodiment of the present invention, the lactobacillus aerogenes beverage of the present invention can be prepared into brown series products by controlling the sterilization conditions of the milk liquid when the raw material thereof contains reducing sugar. In another embodiment of the present invention, there is provided a method for preparing a brown-series lactobacillus aerogenes beverage, the method comprising:
1. preparing a yoghourt base material: adding the ingredients of the yoghourt into raw milk, uniformly mixing for 15-20 min at 60-80 ℃, degassing the mixed material, homogenizing at 65-70 ℃ under 18-20 MP, sterilizing the homogenized mixed material at 80-121 ℃ for 10 min-3 h, cooling to 30-37 ℃, adding a proper amount of fermentation strain, fermenting for 12-18 h at 30-37 ℃, and stopping fermentation when the pH is 4.2-4.5 to obtain a yoghourt base material;
2. preparing a sugar solution: dissolving white granulated sugar and beverage stabilizer with adjuvant water, sterilizing, and cooling to below 20 deg.C to obtain mixed solution of beverage stabilizer and sugar;
3. preparing a beverage: and mixing the mixed liquid of the beverage stabilizer and the sugar with a yoghourt base material, adjusting the pH value to 3.8-4.0 by using an acidity regulator, homogenizing at 20-30 ℃ and under the pressure of 15-30 MP, and filling to obtain the gas-producing lactic acid bacteria beverage.
The invention also discloses an aerated dairy product comprising the composition.
The addition amount of the composition in the aerated dairy product is 0.1-0.3%; the preferred addition amount is 0.15% to 0.25%.
The inventor of the present application has also been exploring the influence of the compositions containing flaxseed gum, xanthan gum and gellan gum on the change of the gas content of the aerated dairy product, and investigating the situation of maintaining the gas content of the product by using the compositions with different addition amounts, as shown in table 2.
TABLE 2 Effect of different amounts of added compositions on the variation of the gas content of aerated Dairy products
The inventor carries out a great deal of research on the change of the gas content of the aerated dairy product in the shelf life of the aerated dairy product by using different addition amounts of the composition, and measures the gas content of the aerated dairy product by using an SKB-R7001-A type carbon dioxide measuring instrument, wherein the specific method comprises the following steps: through the sample bottle puncture mode, make manometer system and the butt joint intercommunication of being surveyed sample bottle, measure the total pressure of sample, cooperate the temperature measurement, through calculating, can obtain the carbon dioxide content in the sample. All samples are measured at 4 ℃, and when the aeration amount in the product is 4 percent, the reading of the pressure gauge is 0.3Mpa, and the smaller the reading of the pressure gauge is, the less the gas content in the product is.
According to the table 2, compared with the aerated dairy product without the composition, when the addition amount of the composition is less than 0.1%, the reduction range of the gas content of the product in the shelf life is slow, but the reading of a pressure gauge of a measuring instrument is obviously reduced at the later stage of the shelf life, which indicates that the amount of bubbles in the product is reduced, thereby seriously affecting the taste of the gas-producing product; when the addition amount of the composition is more than 0.3%, although the gas content of the product in the shelf life can not be reduced, the texture and flavor of the product are affected due to the increase of the addition amount of the colloid; when the addition amount of the composition is between 0.1 and 0.3 percent, the gas content in the product can be ensured not to change greatly in the shelf life, the mouthfeel of the product is obvious, and the stable structure and the overall flavor of the product can be ensured, so that the addition amount of the composition capable of maintaining the gas content in the aerated dairy product is 0.1 to 0.3 percent by integrating the factors of the three aspects of the mouthfeel, the flavor and the state of the product. And the addition amount can ensure that the gas amount of the product can still obtain 70-85% of the initial gas amount after 28 days of shelf life.
Preferably, the effect is optimal when the composition is added in an aerated dairy product in an amount of 0.15% to 0.25%.
The aerated dairy product of the invention includes aerated flavored fermented milk, aerated lactic acid bacteria beverage, aerated recombined milk and the like.
The aerated flavored fermented milk comprises the following raw materials in parts by weight:
the aerated lactobacillus beverage comprises the following raw materials in parts by weight:
the yoghourt base material comprises the following raw materials in parts by weight:
according to a specific embodiment of the invention, in the aerated dairy product of the invention, the raw milk (raw milk, raw fresh milk or reconstituted milk) refers to fresh milk meeting the national raw milk standard GB19301 or reconstituted milk prepared by reconstituting milk components such as milk powder, condensed milk, whey protein and the like, and can be high-fat milk, whole milk, skim milk or partially skim milk.
According to a specific embodiment of the present invention, the ingredient composition of the aerated dairy product of the present invention further comprises a sweetener having a sweetness equivalent to the sweetness of sucrose contained therein by 0% to 9%, preferably, the sweetener comprises one or more of white granulated sugar, glucose, fructose, lactose, galactose, fructose-glucose syrup, maltose, xylitol, acesulfame potassium, sucralose, etc.
According to a specific embodiment of the invention, in the aerated flavored fermented milk and the aerated lactic acid bacteria beverage, the starter bacteria are one or more of lactobacillus bulgaricus, streptococcus thermophilus, lactococcus lactis, lactobacillus acidophilus, bifidobacterium longum, bifidobacterium breve, bifidobacterium infantis, bifidobacterium adolescentis, bifidobacterium bifidum, lactobacillus casei, lactobacillus reuteri and lactobacillus rhamnosus. The specific addition amount of these bacterial species may be made in accordance with the ordinary operation in the art, and it is preferable in the present invention that the addition amount of any of these bacterial species is not more than 0.01%.
According to a specific embodiment of the invention, one or more of a nutritional enhancer, fruit and vegetable, grain, and the like may or may not be added to the aerated dairy product of the invention. The addition amounts of these nutrient supplements, fruits, vegetables, grains, etc. may be made by conventional procedures in the field of flavored fermented milk.
All the raw materials used in the invention meet the relevant laws, regulations and standard regulations.
In another aspect, the present invention also provides a method for preparing the aerated flavored fermented milk, comprising:
taking more than 80% of raw milk (fresh milk or reconstituted milk) as a raw material, adding other raw materials, sterilizing, inoculating a starter strain, fermenting at 30-37 ℃ for 12-18 h until the acidity reaches 72-78 DEG T, stopping fermentation, and filling carbon dioxide gas into an online mixer to obtain the aerated flavor fermented milk.
In the method for preparing aerated flavored fermented milk according to the present invention, the milk before fermentation is usually homogenized and sterilized, and then cooled to a suitable temperature for inoculation and fermentation. The specific homogenizing and sterilizing operations can be carried out according to the conventional operations in the field. The preferable homogenizing condition of the invention is 65-70 ℃ and 18-20 MP; the preferred sterilization condition is sterilization at 85-121 ℃ for 30 min-4 s.
According to a specific embodiment of the present invention, the aerated flavored fermented milk of the present invention, when the raw material contains reducing sugar, can be prepared into brown series products by controlling the sterilization conditions of the milk. For example, in one embodiment of the present invention, there is provided a method for preparing a brown-series aerated flavored fermented milk, the method comprising:
adding 1-6% of reducing sugar into more than 80% of raw milk or reconstituted milk serving as a raw material, uniformly mixing, homogenizing at 65-70 ℃ under the pressure of 18-20 MP, sterilizing the homogenized mixture at 90-115 ℃ for 2-15 min, cooling to 30-37 ℃, inoculating starter strains, fermenting at 30-37 ℃ for 12-18 h until the acidity reaches 85-95 DEG T, stopping fermentation, and filling carbon dioxide gas into an online mixer to prepare the brown aerated flavored fermented milk product.
In another aspect, the present invention also provides a method of preparing the carbonated lactic acid bacteria beverage, the method comprising:
1. preparing a yoghourt base material: adding the ingredients of the yoghourt into raw milk, uniformly mixing for 15-20 min at 60-80 ℃, degassing the mixed material, homogenizing at 65-70 ℃ under 18-20 MP pressure, sterilizing the homogenized mixed material at 80-121 ℃ for 30 min-4 s, cooling to 30-37 ℃, adding a proper amount of fermentation strain, fermenting for 12-18 h at 30-37 ℃, and stopping fermentation when the pH is 4.2-4.5 to obtain a yoghourt base material;
2. preparing a sugar solution: dissolving white granulated sugar and beverage stabilizer with adjuvant water, sterilizing, and cooling to below 20 deg.C to obtain mixed solution of beverage stabilizer and sugar;
3. preparing a beverage: and mixing the mixed liquid of the beverage stabilizer and the sugar with a yoghourt base material, adjusting the pH value to 3.8-4.0 by using an acidity regulator, homogenizing at 20-30 ℃ under the pressure of 15-30 MP, filling carbon dioxide gas into an online mixer, and filling to obtain the aerated lactobacillus beverage.
According to a specific embodiment of the present invention, the carbonated lactobacillus beverage of the present invention, when the raw material thereof contains reducing sugar, can be prepared into brown series products by controlling the sterilization conditions of milk. In another embodiment of the present invention, there is provided a method for preparing a brown-series aerated lactic acid bacteria beverage, the method comprising:
1. preparing a yoghourt base material: adding the ingredients of the yoghourt into raw milk, uniformly mixing for 15-20 min at 60-80 ℃, degassing the mixed material, homogenizing at 65-70 ℃ under 18-20 MP, sterilizing the homogenized mixed material at 80-121 ℃ for 10 min-3 h, cooling to 30-37 ℃, adding a proper amount of fermentation strain, fermenting for 12-18 h at 30-37 ℃, and stopping fermentation when the pH is 4.2-4.5 to obtain a yoghourt base material;
2. preparing a sugar solution: dissolving white granulated sugar and beverage stabilizer with adjuvant water, sterilizing, and cooling to below 20 deg.C to obtain mixed solution of beverage stabilizer and sugar;
3. preparing a beverage: and mixing the mixed liquid of the beverage stabilizer and the sugar with a yoghourt base material, adjusting the pH value to 3.8-4.0 by using an acidity regulator, homogenizing at 20-30 ℃ under the pressure of 15-30 MP, filling carbon dioxide gas into an online mixer, and filling to obtain the brown aerated lactobacillus beverage.
In another aspect, the present invention also provides a method of preparing the aerated recombined milk, the method comprising:
taking raw cow (sheep) milk or reconstituted milk not less than 80% as a main raw material, adding other raw materials, uniformly mixing for 15-20 min at the temperature of 60-80 ℃, degassing the mixed material, homogenizing at the temperature of 65-70 ℃ and under the pressure of 18-20 MP, sterilizing the homogenized mixed material at the temperature of 80-121 ℃ for 30 min-4 s, cooling, filling carbon dioxide gas into an online mixer, and filling to obtain the aerated modified milk.
Aiming at the problem that how to ensure the stability of gas in a gas-producing or aerated dairy product in the shelf life and prevent the gas from overflowing from the product in the prior art so as to ensure that the gas-producing or aerated product has stable mouthfeel in the shelf life, the invention creatively provides a composition containing flaxseed gum, xanthan gum and gellan gum for the first time, and the content of the composition is limited to that the ratio of the flaxseed gum to the xanthan gum to the gellan gum is (0.02-0.1%): (0.05-0.15%): (0.02% -0.15%) to ensure the stability of the bubbles in the product during the shelf life of the gas-producing dairy product and the aerated dairy product, thereby endowing the product with better mouthfeel and texture state. And a large number of basic experimental researches show that the addition amount of the composition in the gas-producing dairy product is 0.08-0.2%, preferably 0.1-0.15%; the addition amount of the composition in the aerated dairy product is 0.1-0.3%, preferably 0.15-0.25%, and the best effect of stabilizing the air quantity can be achieved. The composition can stabilize the gas amount of the gas-producing dairy product in the whole shelf life to 65-80% of the initial gas amount, and can stabilize the gas amount of the aerated dairy product in the whole shelf life to 70-85% of the initial gas amount.
It is further noted that any range recited herein includes the endpoints and any values therebetween and any subranges subsumed therein or any values therebetween unless otherwise specified.
The invention has the following beneficial effects:
the invention has the advantages that the stability of bubbles in the product of the gas-producing dairy product and the aerated dairy product in the shelf life is ensured by utilizing the composition containing the flaxseed gum, the xanthan gum and the gellan gum, and the gas is prevented from overflowing from the product, so that the stable stopping taste of the gas-producing or aerated product in the shelf life is ensured. And a large number of basic experimental researches show that the addition amount of the composition in the gas-producing dairy product is 0.08-0.2%, preferably 0.1-0.15%; the addition amount of the composition in the aerated dairy product is 0.1-0.3%, preferably 0.15-0.25%, and the best effect of stabilizing the air quantity can be achieved. The composition can stabilize the gas amount of the gas-producing dairy product in the whole shelf life to 65-80% of the initial gas amount, and can stabilize the gas amount of the aerated dairy product in the whole shelf life to 70-85% of the initial gas amount.
Detailed Description
In order to more clearly illustrate the invention, the invention is further described below in connection with preferred embodiments. It is to be understood by persons skilled in the art that the following detailed description is illustrative and not restrictive, and is not to be taken as limiting the scope of the invention.
Example 1 gas-producing flavored fermented milk
Firstly, the raw material formula (calculated by 1000 g):
raw milk: 929.02 g; white granulated sugar: 70g of a mixture; flaxseed gum: 0.2 g; xanthan gum: 0.5 g; gellan gum: 0.2 g; mixed fermentation strains (mixed ratio of lactococcus lactis milk fat subspecies, leuconostoc, lactococcus lactis diacetyl subspecies and lactococcus lactis is 0.5:1:1: 0.5): 0.08 g.
Secondly, the manufacturing method comprises the following steps:
1. stirring and dispersing all ingredients except the strain at a high speed at 65 ℃ for 30min to mix uniformly;
2. degassing the mixed material, and homogenizing at 65 deg.C and 18MP pressure;
3. sterilizing the homogenized mixed material at 95 ℃ for 300 s;
4. cooling the sterilized material to 30 ℃, adding fermentation strains, and uniformly stirring and mixing;
5. fermenting at 30 deg.C for 18h until acidity reaches 74 ° T, stirring, demulsifying, cooling, and stopping fermentation;
6. pumping the fermented materials into a buffer tank, and filling to obtain the gas-generating flavored fermented milk product;
7. the filled product is refrigerated at 2 ℃ and then cooked, and then the product can leave the factory.
Example 2 gas-producing flavored fermented milk
Firstly, the raw material formula (calculated by 1000 g):
raw milk: 908.41 g; white granulated sugar: 90g of the total weight of the mixture; flaxseed gum: 0.5 g; xanthan gum: 0.8 g; gellan gum: 0.2 g; mixed fermentation strains (lactococcus lactis subsp. lactis, leuconostoc, lactococcus lactis diacetyl subsp. lactis, and lactococcus lactis subsp. lactis mixed ratio 1.5:4:2.5: 1):0.09 g.
Secondly, the manufacturing method comprises the following steps:
1. stirring all the ingredients except the strain at high speed at 70 deg.C for 25min, and mixing;
2. degassing the mixed material, and homogenizing at 68 deg.C and 20MP pressure;
3. sterilizing the homogenized mixture at 110 deg.C for 10 min;
4. cooling the sterilized material to 35 ℃, adding fermentation strains, and uniformly stirring and mixing;
5. fermenting at 35 deg.C for 14h, until acidity reaches 76 ° T, demulsifying, cooling, and stopping fermentation;
6. pumping the fermented materials into a buffer tank, and filling to obtain the gas-generating flavored fermented milk product;
7. the filled product is refrigerated at 4 ℃ and then cooked, and then the product can leave the factory.
Example 3 gas-producing flavored fermented milk
Firstly, the raw material formula (calculated by 1000 g):
raw milk: 937.85 g; white granulated sugar: 60g of the total weight of the mixture; flaxseed gum: 1g of a compound; xanthan gum: 0.5 g; gellan gum: 0.5 g; mixed fermentation strains (lactococcus lactis subsp. lactis, leuconostoc, lactococcus lactis diacetyl subsp. lactis, and lactococcus lactis subsp. lactis mixed ratio 1.5:4:2.5: 1): 0.1 g; bifidobacterium lactis 0.05 g.
Secondly, the manufacturing method comprises the following steps:
1. stirring and dispersing all ingredients except the strain at a high speed at 68 ℃ for 25min to mix uniformly;
2. degassing the mixed material, and homogenizing at 65 deg.C and 20MP pressure;
3. sterilizing the homogenized mixed material at 121 ℃ for 4 s;
4. cooling the sterilized material to 37 ℃, adding fermentation strains, and uniformly stirring and mixing;
5. fermenting at 37 deg.C for about 12h until acidity reaches 78 deg.T, demulsifying, cooling, and stopping fermentation;
6. pumping the fermented materials into a buffer tank, and filling to obtain the gas-generating flavored fermented milk product;
7. the filled product is refrigerated at 6 ℃ and then cooked, and then the product can leave the factory.
Example 4 Lactobacillus gasseri beverage
Firstly, the raw material formula (calculated by 1000 g):
1. yogurt and milk base: whole milk: 918.3 g; white granulated sugar: 80g of the total weight of the mixture; sodium citrate: 1.6 g; mixed fermentation strains (lactococcus lactis subsp. lactis, leuconostoc, lactococcus lactis diacetyl subsp. lactis, and lactococcus lactis subsp. lactis mixed ratio 1.5:4:2.5: 1): 0.1g
2. Product formulation (in 1000 g): yogurt and milk base: 400 g; white granulated sugar: 95g of the total weight of the mixture; lactic acid: 0.6 g; flaxseed gum: 0.4 g; xanthan gum: 1g of a compound; gellan gum: 0.4 g; the balance being water.
Secondly, the manufacturing method comprises the following steps:
1. preparing a yoghourt base material: adding the ingredients of the yoghourt into raw milk, uniformly mixing for 20min at 65 ℃, degassing the mixed material, homogenizing at 65 ℃ under the pressure of 20MP, sterilizing the homogenized mixed material at 121 ℃ for 4s, cooling to 35 ℃, adding a proper amount of fermentation strain, fermenting for 15h at 35 ℃, and stopping fermentation when the pH is 4.2 to obtain a yoghourt base material;
2. preparing a sugar solution: dissolving the white granulated sugar and the colloid composition by using the auxiliary water, sterilizing and cooling to below 20 ℃ to obtain a mixed solution of the beverage stabilizer and the sugar;
3. preparing a beverage: mixing the mixed solution of the beverage stabilizer and sugar with yogurt base material, adjusting pH to 3.8 with lactic acid, homogenizing at 20 deg.C and 30MP, and packaging to obtain gas-producing lactobacillus beverage.
Example 5 Brown Lactobacillus gasseri beverage
Firstly, the raw material formula (calculated by 1000 g):
1. yogurt and milk base: skim milk: 908.37 g; white granulated sugar: 50g of the total weight of the mixture; glucose: 40g of the total weight of the mixture; sodium citrate: 1.5 g; 0.09g of mixed fermentation strain (the mixing ratio of lactococcus lactis milk fat subspecies, leuconostoc, lactococcus lactis diacetyl subspecies and lactococcus lactis is 1:3:2: 1); lactobacillus bulgaricus: 0.02 g; streptococcus thermophilus 0.02g
2. Product formulation (in 1000 g): yogurt and milk base: 400 g; white granulated sugar: 80g of the total weight of the mixture; flaxseed gum: 0.5 g; xanthan gum: 0.6 g; gellan gum: 0.8 g; citric acid: 0.3 g; the balance being water.
Secondly, the manufacturing method comprises the following steps:
1. preparing a yoghourt base material: adding the ingredients of the yoghourt into raw milk, uniformly mixing for 20min at 65 ℃, degassing the mixed material, homogenizing at 65 ℃ under 18MP pressure, sterilizing the homogenized mixed material at 90 ℃ for 2h, cooling to 32 ℃, adding a proper amount of fermentation strain, fermenting at 32 ℃ for 18h, and stopping fermentation when the pH is 4.3 to obtain a yoghourt base material;
2. preparing a sugar solution: dissolving white granulated sugar with the ingredient water, sterilizing and cooling to below 20 ℃ to obtain a mixed solution of the beverage stabilizer and sugar;
3. preparing a beverage: mixing the mixed solution of the beverage stabilizer and sugar with yogurt base material, adjusting pH to 4.0 with lactic acid, homogenizing at 20 deg.C and 20MP, and packaging to obtain brown gas-producing lactic acid bacteria beverage.
Example 6 aerated flavored fermented milk
Firstly, the raw material formula (calculated by 1000 g):
raw milk: 928.4 g; white granulated sugar: 70g of a mixture; flaxseed gum: 0.6 g; xanthan gum: 0.5 g; gellan gum: 0.4 g; mixed fermentation strain (streptococcus thermophilus: lactobacillus bulgaricus ═ 1: 1): 0.1 g.
Secondly, the manufacturing method comprises the following steps:
1. stirring and dispersing all ingredients except the strain at a high speed at 65 ℃ for 30min to mix uniformly;
2. degassing the mixed material, and homogenizing at 65 deg.C and 18MP pressure;
3. sterilizing the homogenized mixed material at 95 ℃ for 300 s;
4. cooling the sterilized material to 30 ℃, adding fermentation strains, and uniformly stirring and mixing;
5. fermenting at 43 deg.C for 8 hr until the acidity reaches 90 ° T, stirring for demulsifying, cooling, and stopping fermentation;
6. pumping the fermented materials into a buffer tank, filling 0.4% of carbon dioxide gas into an online mixer, and filling to obtain the gas-generating flavored fermented milk product;
7. the filled product is refrigerated at 2 ℃ and then cooked, and then the product can leave the factory.
Example 7 aerated lactic acid bacteria beverage
Firstly, the raw material formula (calculated by 1000 g):
1. yogurt and milk base: whole milk: 919.9 g; white granulated sugar: 80g of the total weight of the mixture; mixed fermentation strains (streptococcus thermophilus: lactobacillus bulgaricus: lactobacillus acidophilus: 1:1: 1): 0.1 g.
2. The product formula is as follows: yogurt and milk base: 400 g; white granulated sugar: 95g of the total weight of the mixture; lactic acid: 0.6 g; flaxseed gum: 1g of a compound; xanthan gum: 1g of a compound; gellan gum: 1g of a compound; the balance being water.
Secondly, the manufacturing method comprises the following steps:
1. preparing a yoghourt base material: adding the ingredients of the yoghourt into raw milk, uniformly mixing for 20min at 65 ℃, degassing the mixed material, homogenizing at 65 ℃ under the pressure of 20MP, sterilizing the homogenized mixed material at 121 ℃ for 4s, cooling to 35 ℃, adding a proper amount of fermentation strain, fermenting for 15h at 35 ℃, and stopping fermentation when the pH is 4.2 to obtain a yoghourt base material;
2. preparing a sugar solution: dissolving the white granulated sugar and the colloid composition by using the auxiliary water, sterilizing and cooling to below 20 ℃ to obtain a mixed solution of the beverage stabilizer and the sugar;
preparing a beverage: mixing the mixed solution of the beverage stabilizer and sugar with yogurt base material, adjusting pH to 3.8 with lactic acid, homogenizing at 20 deg.C and 30MP, bottling, and charging 0.4% carbon dioxide gas into the online mixer to obtain the final product.
Example 8 aerated formula milk
Firstly, the raw material formula (calculated by 1000 g):
raw milk: 929.992g, flaxseed gum: 0.5 g; xanthan gum: 1g of a compound; gellan gum: 1g of the total weight of the composition.
Secondly, the manufacturing method comprises the following steps:
1. stirring and dispersing the ingredients at a high speed of 65 ℃ for 20min to mix uniformly;
2. degassing the mixed material, and homogenizing at 65 deg.C and 18MP pressure;
3. sterilizing the homogenized mixed material at 95 ℃ for 300 s;
4. cooling, filling 0.4% carbon dioxide gas into the online mixer, and filling to obtain the aerated modified milk.
Comparative example 1 gas-producing flavored fermented milk
Firstly, the raw material formula (calculated by 1000 g):
raw milk: 929.92 g; white granulated sugar: 70g of a mixture; mixed fermentation strains (mixed ratio of lactococcus lactis milk fat subspecies, leuconostoc, lactococcus lactis diacetyl subspecies and lactococcus lactis is 0.5:1:1: 0.5): 0.08 g.
Secondly, the manufacturing method comprises the following steps:
1. stirring and dispersing all ingredients except the strain at a high speed at 65 ℃ for 30min to mix uniformly;
2. degassing the mixed material, and homogenizing at 65 deg.C and 18MP pressure;
3. sterilizing the homogenized mixed material at 95 ℃ for 300 s;
4. cooling the sterilized material to 30 ℃, adding fermentation strains, and uniformly stirring and mixing;
5. fermenting at 30 deg.C for 18h until acidity reaches 74 ° T, stirring, demulsifying, cooling, and stopping fermentation;
6. pumping the fermented materials into a buffer tank, and filling to obtain the gas-generating flavored fermented milk product;
7. the filled product is refrigerated at 2 ℃ and then cooked, and then the product can leave the factory.
Comparative example 2 gas-producing flavored fermented milk
Firstly, the raw material formula (calculated by 1000 g):
raw milk: 925.12 g; white granulated sugar: 70g of a mixture; starch: 4g of the total weight of the mixture; pectin: 0.5 g; agar: 0.3 g; mixed fermentation strains (mixed ratio of lactococcus lactis milk fat subspecies, leuconostoc, lactococcus lactis diacetyl subspecies and lactococcus lactis is 0.5:1:1: 0.5): 0.08 g.
Secondly, the manufacturing method comprises the following steps:
1. stirring and dispersing all ingredients except the strain at a high speed at 65 ℃ for 30min to mix uniformly;
2. degassing the mixed material, and homogenizing at 65 deg.C and 18MP pressure;
3. sterilizing the homogenized mixed material at 95 ℃ for 300 s;
4. cooling the sterilized material to 30 ℃, adding fermentation strains, and uniformly stirring and mixing;
5. fermenting at 30 deg.C for 18h until acidity reaches 74 ° T, stirring, demulsifying, cooling, and stopping fermentation;
6. pumping the fermented materials into a buffer tank, and filling to obtain the gas-generating flavored fermented milk product;
7. the filled product is refrigerated at 2 ℃ and then cooked, and then the product can leave the factory.
Comparative example 3 gas-producing flavored fermented milk
Firstly, the raw material formula (calculated by 1000 g):
raw milk: 929.22 g; white granulated sugar: 70g of a mixture; xanthan gum: 0.5 g; gellan gum: 0.2 g; mixed fermentation strains (mixed ratio of lactococcus lactis milk fat subspecies, leuconostoc, lactococcus lactis diacetyl subspecies and lactococcus lactis is 0.5:1:1: 0.5): 0.08 g.
Secondly, the manufacturing method comprises the following steps:
1. stirring and dispersing all ingredients except the strain at a high speed at 65 ℃ for 30min to mix uniformly;
2. degassing the mixed material, and homogenizing at 65 deg.C and 18MP pressure;
3. sterilizing the homogenized mixed material at 95 ℃ for 300 s;
4. cooling the sterilized material to 30 ℃, adding fermentation strains, and uniformly stirring and mixing;
5. fermenting at 30 deg.C for 18h until acidity reaches 74 ° T, stirring, demulsifying, cooling, and stopping fermentation;
6. pumping the fermented materials into a buffer tank, and filling to obtain the gas-generating flavored fermented milk product;
7. the filled product is refrigerated at 2 ℃ and then cooked, and then the product can leave the factory.
Comparative example 4 gas-producing flavored fermented milk
Firstly, the raw material formula (calculated by 1000 g):
raw milk: 923.42 g; white granulated sugar: 70g of a mixture; flaxseed gum: 1.5 g; xanthan gum: 3g of the total weight of the mixture; gellan gum: 2g of the total weight of the mixture; mixed fermentation strains (mixed ratio of lactococcus lactis milk fat subspecies, leuconostoc, lactococcus lactis diacetyl subspecies and lactococcus lactis is 0.5:1:1: 0.5): 0.08 g.
Secondly, the manufacturing method comprises the following steps:
1. stirring and dispersing all ingredients except the strain at a high speed at 65 ℃ for 30min to mix uniformly;
2. degassing the mixed material, and homogenizing at 65 deg.C and 18MP pressure;
3. sterilizing the homogenized mixed material at 95 ℃ for 300 s;
4. cooling the sterilized material to 30 ℃, adding fermentation strains, and uniformly stirring and mixing;
5. fermenting at 30 deg.C for 18h until acidity reaches 74 ° T, stirring, demulsifying, cooling, and stopping fermentation;
6. pumping the fermented materials into a buffer tank, and filling to obtain the gas-generating flavored fermented milk product;
7. the filled product is refrigerated at 2 ℃ and then cooked, and then the product can leave the factory.
Monitoring test of gas content of product in shelf life
The products of examples 1 to 8 and comparative examples 1 to 4 were used as test samples, stored at 2 to 6 ℃ in a refrigerated manner, and the content of gas in each product was measured by a pressure gauge during the shelf life. The results are shown in Table 3.
TABLE 3 Change in gas content of product over shelf life
According to the statistical results in the table, after the composition containing flaxseed gum, xanthan gum and gellan gum is added according to the formula proportion and the addition amount defined by the invention, the gas content in the product can be maintained in a stable state in the shelf life no matter whether the product is a gas-producing product or an aerated product, and the gas content retention rate after 28 days can still be stabilized at 65-85%. Without the addition of a composition containing flaxseed gum, xanthan gum and gellan gum, or with the addition of other stable products, the gas content of the product can decrease significantly over time.
Product stability test experiment
The products of examples 1-8 and comparative examples 1-4 are used as test samples, refrigerated and stored at the temperature of 2-6 ℃, the tissue state and fat floating condition are observed visually, and the taste is tasted to examine the water-milk separation and protein stability conditions of the products. The results are shown in Table 4.
TABLE 4 product system stability observation and record table
As can be seen from the above table, the product of the present invention has good shelf stability.
The product of the invention has the investigation result of taste and flavor
Tasting mode: the products of examples 1 to 7 and comparative examples 1 to 4, which were stored at 2 to 6 ℃ for 14 days in a refrigerated manner, were evaluated for 60-person scores by means of anonymous scoring, and 7 indexes of color, refreshing degree, fineness, bubble feeling, flavor and comprehensive evaluation were evaluated for each. Each index is full of 10 points, the higher the score is, the better the representation effect is, the statistical analysis is carried out on the tasting results, and the results are shown in table 5.
TABLE 5 taste and flavor findings of the gas-or aerated dairy products of the invention
As can be seen from the experimental results, the products of the examples of the present invention are liked by most people in taste, flavor and nutrition, and are liked by consumers, and the bubbling sensation of the aerated products is significantly better than that of the gas-producing products, so that the scores of the aerated products are relatively high in comprehensive evaluation. In contrast, the composition containing flaxseed gum, xanthan gum and gellan gum was not added in comparative example 1, and the product had a less noticeable bubbling sensation and less prominent mouthfeel and flavor than the product in example 1; the stabilizer other than the flaxseed gum, the xanthan gum and the gellan gum is adopted in the comparative example 2, so that the product has insufficient air bubble property, the taste of the product is obviously poor, and the overall preference of the product is seriously influenced; the stabilizer composition of comparative example 3 has only two ingredients, and lacks flaxseed gum, and although the bubble feel of the product is enhanced compared to the product of comparative example 1, the overall bubble feel of the product is less pronounced compared to the product of example 1; the stabilizer composition of comparative example 4, which was added in an amount outside the range defined in the present invention and the component ratio was not added in the ratio defined in the present invention, can ensure the bubbling sensation of the product, but due to the increase of the added amount, directly affects the taste, flavor and texture of the product, and lowers the overall preference of the product.
It should be understood that the above-mentioned embodiments of the present invention are only examples for clearly illustrating the present invention, and are not intended to limit the embodiments of the present invention, and it will be obvious to those skilled in the art that other variations or modifications may be made on the basis of the above description, and all embodiments may not be exhaustive, and all obvious variations or modifications may be included within the scope of the present invention.
Claims (10)
1. A gas-producing dairy product comprising a composition that imparts a stable gas content over the shelf life of the dairy product;
the composition comprises flaxseed gum, xanthan gum and gellan gum, wherein the weight ratio of the flaxseed gum to the xanthan gum to the gellan gum is (0.02-0.1%): (0.05-0.15%): (0.02% -0.15%);
the addition amount of the composition in the gas-producing dairy product is 0.08-0.2%;
the composition is capable of stabilizing the gas content of the dairy product over the entire shelf life to 65% to 85% of the initial gas content.
2. The gas-producing dairy product of claim 1, wherein: the addition amount of the composition in the gas-producing dairy product is 0.1-0.15%.
3. The gas-producing dairy product of claim 1, wherein: the composition further comprises one or more of sodium carboxymethylcellulose, carrageenan, konjac gum, pectin, starch, modified starch, agar, locust bean gum, and guar gum.
4. The gas-producing dairy product of claim 1, wherein the gas-producing dairy product comprises a gas-producing flavored fermented milk or a gas-producing lactic acid bacteria beverage;
the gas-producing flavored fermented milk comprises the following raw materials in parts by weight:
the gas-producing lactic acid bacteria beverage comprises the following raw materials in parts by weight:
the yoghourt base material comprises the following raw materials in parts by weight:
5. the gas-producing dairy product of claim 1, wherein: the dairy product also comprises one or more of nutrition enhancer, fruit and vegetable and grain.
6. An aerated dairy product comprising a composition that imparts a stable amount of gas over the shelf life of the dairy product;
the composition comprises flaxseed gum, xanthan gum and gellan gum, wherein the weight ratio of the flaxseed gum to the xanthan gum to the gellan gum is (0.02-0.1%): (0.05-0.15%): (0.02% -0.15%);
the addition amount of the composition in the gas-producing dairy product is 0.1-0.3%;
the composition is capable of stabilizing the gas content of the dairy product over the entire shelf life to 65% to 85% of the initial gas content.
7. The aerated dairy product of claim 6, wherein: the addition amount of the composition in the aerated dairy product is 0.15-0.25%.
8. The aerated dairy product of claim 6, wherein: the composition further comprises one or more of sodium carboxymethylcellulose, carrageenan, konjac gum, pectin, starch, modified starch, agar, locust bean gum, and guar gum.
9. The aerated dairy product of claim 6, wherein the aerated dairy product comprises an aerated flavored fermented milk, an aerated lactic acid bacteria beverage, or an aerated recombined milk;
the aerated flavored fermented milk comprises the following raw materials in parts by weight:
the aerated lactobacillus beverage comprises the following raw materials in parts by weight:
the yoghourt base material comprises the following raw materials in parts by weight:
10. the aerated dairy product of claim 6, wherein: the dairy product also comprises one or more of nutrition enhancer, fruit and vegetable and grain.
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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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