CN107624870A - A kind of increase drinks physical examination and reduces acidified milk of wall built-up and preparation method thereof - Google Patents
A kind of increase drinks physical examination and reduces acidified milk of wall built-up and preparation method thereof Download PDFInfo
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- CN107624870A CN107624870A CN201610571832.8A CN201610571832A CN107624870A CN 107624870 A CN107624870 A CN 107624870A CN 201610571832 A CN201610571832 A CN 201610571832A CN 107624870 A CN107624870 A CN 107624870A
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Abstract
Physical examination is drunk the invention provides a kind of increase and reduces acidified milk of wall built-up and preparation method thereof.The preparation method of the acidified milk comprises the following steps：By after raw material material through degassing, homogeneous, sterilization, cooling；Then leavening is added, is fermented 2~3 hours in 41~43 DEG C, is cooled to 32~37 DEG C, continues fermentation to acidity and reaches 75 ° of T, stop fermentation；After fermented feed liquid is demulsified, the feed liquid after demulsification is beaten to treating tinning by cold drawing using high frequency impeller pump；Again through screw pump beat to bottle placer carry out it is filling after, obtain finished product；By finished product after refrigerating after-ripening, dispatch from the factory.Acidified milk is produced using the preparation method of the present invention, the optimal drinking experience of product can be obtained under conditions of not reducing product index and not increasing desaturation step, while the present invention can ensure the stability of shelf life using secondary fermentation during the fermentation.
Description
Technical field
Physical examination is drunk the invention provides a kind of increase and reduces the acidified milk preparation method of wall built-up and this method is prepared into
The acidified milk arrived, belong to fermented dairy product technical field.
Background technology
Domestic acidified milk and flavor fermentation the milk product serious wall built-up phenomenon of generally existing after refrigerating after-ripening at present, leads
What the more prominent phenomenon of cause one was just, which drinks Yoghourt, must lick lid, and it is bad that product remains more and drinking experience in bottle.
Drink effect for increase makes product thinning, it is necessary to reduce viscosity, and the mode for generally reducing product viscosity mainly drops
Low product dry matter content, or can to increase desaturation equipment and process for refining in process of production (flat such as refinement pump or fine-structure mesh
Slip over filter etc.).Product quality must be reduced by reducing dry matter content, and increasing desaturation step can only then contain for high protein
The fermented dairy product or drinking yoghourt of amount.Because the high fermented dairy product dry of protein content is high, liptinite is fastened, can
Product viscosity is reduced beating cold preceding increase refinement pump (shear pump)；Drinking yoghourt dry is high, and albumen is with the addition of in dispensing
Powder and dilute cream, stability series body is good, therefore feed liquid can reduce product viscosity later in back segment by pneumatics homogeneous.
And fermented dairy product of some protein contents in 2.3~3.0wt% is directed to, due to this kind of fermented dairy product dry
Matter content is relatively low, wants to obtain the mouthfeel of stiff and maintains stabilising system, it is necessary to by addition thickener (such as starch), stabilizer
(such as pectin, agar, gelatin) or some compound stabilizers (diacetyl tartarate list double glyceride), therefore in product formula content
The addition accounting of thickener and stabilizer reaches 0.2~1wt%.And such product will reduce viscosity increase drinking experience just not
Shearing Jing Guo high intensity or the method for homogeneous can be crossed using pneumatics to realize.
At present in the production process of acidified milk, generally use screw pump carries out dnockout and feed, because screw pump can
Farthest protection product viscosity, product is from fermentation tank to after tinning, to bottle placer, product viscosity can after two screw pumps again
Farthest to be protected.But the existing relatively distinct issues of screw pump are exactly that machine envelope and bearing holder (housing, cover) belong to attrition component,
Need to frequently it change, maintenance cost is higher.
Impeller pump has the advantages of feeding rate is high, and maintenance cost is low.But impeller pump is typically to be used for supplying beverage
Material, because beverage viscosity is low, need not consider the loss of product viscosity in process of transfer order.If be fed using impeller pump to Yoghourt,
Designed in advance type selecting is then needed using the charging pump of low frequency to ensure product viscosity as far as possible, but the impeller pump of low frequency often needs high-performance
Corollary equipment match production production capacity.
The content of the invention
In order to solve the above technical problems, drink physical examination it is an object of the invention to provide a kind of increase and reduce the hair of wall built-up
Kefir milk preparation method.Acidified milk is produced using the preparation method of the present invention, product index is not being reduced and is not increasing desaturation step
Under conditions of can obtain the optimal drinking experience of product, while the present invention during the fermentation can using secondary fermentation
Ensure the stability of shelf life.
Physical examination is drunk the present invention also aims to provide a kind of above-mentioned increase and reduces the acidified milk preparation method of wall built-up
The acidified milk being prepared.
To reach above-mentioned purpose, present invention firstly provides a kind of acidified milk preparation for increasing and drinking physical examination and reducing wall built-up
Method, it comprises the following steps：
(1) by after raw material material through degassing, homogeneous, sterilization, cooling, the mixed liquor after being sterilized；
(2) leavening is added in the mixed liquor after the sterilization that step (1) obtains, it is small in 41~43 DEG C of fermentations 2~3
When, obtain first time fermented feed liquid；
(3) the first time fermented feed liquid that step (2) obtains is cooled to 32~37 DEG C, continues fermentation to acidity and reach 75 °
T, stop fermentation, obtain second of fermented feed liquid；
(4) second of fermented feed liquid that step (3) obtains is demulsified, then using high frequency impeller pump by after demulsification
Feed liquid is beaten to tinning is treated by cold drawing, obtains semi-finished product feed liquid；
(5) by the semi-finished product feed liquid that step (4) obtains through screw pump beat to bottle placer carry out it is filling after, obtain finished product；
(6) finished product that step (5) obtains is dispatched from the factory after refrigerating after-ripening.
Usual Yoghourt reaches fermentation termination in fermentation tank, beats to be cooled to through screw pump after demulsification and treats tinning, viscosity 700~
900cP, from after tinning through screw pump be fed to bottle placer and it is filling after viscosity be 700~850cP, product sticks after refrigerating after-ripening
Degree can recover to 950~1300cP.Yoghourt feed liquid viscosity after two screw pumps in sequence is entirely turned reduces seldom.
And the present invention fermentation tank to treat tinning beat it is cold during use high frequency impeller pump；Also, according to the present invention's
Embodiment, the preferred rated speed of used high frequency impeller pump is 100~378RPM, and flow is 15~30m3/h；
It is highly preferred that the rated speed of used high frequency impeller pump is 305RPM, flow 25m3/ h, the operation Power Control of pump exist
40%~80%；And the feed liquid after demulsification is set to be cooled to 14~18 DEG C by cold drawing；The present invention is from treating tinning to filling simultaneously
Screw pump is used in machine feed；Also, according to the embodiment of the present invention, the preferred rated speed of used screw pump
For 50~100RPM, flow is 6~10m3/h；It is highly preferred that the rated speed of used screw pump is 87RPM, flow is
7.5m3/ h, the operation Power Control of pump is 80%~90%.Beat to be cooled to by using high frequency impeller pump and treat tinning and use screw rod
Pump is fed to the group technology of bottle placer, and viscosity of the product in tinning is treated is reachable up to 450cP~650cP, filling rear viscosity
400cP~600cP, product viscosity after refrigerating after-ripening can recover to 700~900cP；Finished product in the range of the viscosity is drunk
Experience is more preferably and to reduce product remaining in packaging, while product has preferable shelf life stability.
According to the embodiment of the present invention, it is preferable that in above-mentioned preparation method, the hair of addition in step (2)
Ferment agent includes lactobacillus bulgaricus, streptococcus thermophilus and Lactococcus lactis.Except addition German-style in the fermentation process of the present invention
Two kinds of basic bacterium of lactobacillus bulgaricus and streptococcus thermophilus, also extra addition Lactococcus lactis, and 41~43 are used first
DEG C hot fermentation, the fast breeding of bacterium number is may advantageously facilitate, improve viable count in product, then keep 32~37 DEG C of medium temperatures hairs
Ferment, promote coccus raised growth, the propagation of coccus can secrete exocellular polysaccharide and reach the viscous effect of production and refine products'texture, after
Smooth fine and smooth mouthfeel and stability are obtained after continuous processing.It is highly preferred that the addition of lactobacillus bulgaricus be 1 ×
106Cfu/g~5 × 108Cfu/g, the addition of streptococcus thermophilus is 1 × 106Cfu/g~5 × 108Cfu/g, Lactococcus lactis
Addition be 1 × 106Cfu/g~5 × 108cfu/g；It is further preferred that the addition of lactobacillus bulgaricus be 3 ×
107Cfu/g, the addition of streptococcus thermophilus is 3 × 107Cfu/g, the addition of Lactococcus lactis is 3 × 107cfu/g。
According to the embodiment of the present invention, it is preferable that in above-mentioned preparation method, the material in step (1) includes：
By Milk During Heating to after 45~55 DEG C, addition comprises at least sweet substance and other of stabilizer and/or thickener raw material, stirs
Mix 25~35 minutes, make them well mixed.
In above-mentioned preparation method, it is preferable that on the basis of the gross weight for the acidified milk being prepared, the stabilization that is added
Agent and/or thickener can comprise at least agar 0.01%~0.08% (preferably 0.06%) and starch 0.05%~0.5%
(preferably 0.3%).In addition, the stabilizer and/or thickener can also be double sweet including pectin, gelatin, diacetyl tartarate list
The stabilizer well known in the art for meeting national legislation such as grease, its addition can be the conventional addition in this area.
In above-mentioned preparation method, it is preferable that the sugariness of the sweet substance added is equivalent to accounting for the fermentation that is prepared
The sugariness of the sucrose of newborn gross weight 5%~9%.The sweet substance can include carbohydrate and/or sweetener etc.；Preferably, institute
Stating sweet substance includes sucrose (such as white granulated sugar), glucose, fructose, maltose, xylitol, acesulfame potassium, Aspartame, trichlorine
One or more of combinations in the sweet substance well known in the art such as sucrose, stevioside, Fructus Monordicae extract.It is highly preferred that
On the basis of the gross weight for the acidified milk being prepared, the sweet substance added is white granulated sugar 6%.
In above-mentioned preparation method, the primary raw material for the acidified milk being prepared is milk, and it is to meet the fresh ox in China
The fresh milk or recombined milk of newborn acquisition criteria, can be the lowfat milk of partially skimmed or the milk of whole degreasings.
Each raw material that the increase of the present invention is drunk physical examination and reduced used in the acidified milk preparation method of wall built-up is commercially available
Obtain, each raw material should meet related quality criterion requirement.
According to the present invention embodiment, it is preferable that the protein content for the acidified milk being prepared be 2.4~
2.9g/100g fat content is 2.6~3.2g/100g；It is highly preferred that the protein content for the acidified milk being prepared is
2.6g/100g fat content 3.0g/100g.
According to the embodiment of the present invention, it is preferable that in above-mentioned preparation method, the temperature of the homogeneous in step (1)
Spend for 60~65 DEG C, pressure is 18~20MPa.
According to the embodiment of the present invention, it is preferable that in above-mentioned preparation method, the temperature of the sterilization in step (1)
Spend for 85~121 DEG C, the time is 4 seconds~30 minutes.
According to the embodiment of the present invention, it is preferable that above-mentioned preparation method can specifically include following steps：
(1) by Milk During Heating to after 45~55 DEG C, adding including at least sweet substance and stabilizer and/or thickener
Other raw materials, stir 25~35 minutes, make them well mixed, obtain a mixed liquor；
(2) by the mixed liquor it is degassed after, homogeneous is carried out under conditions of 60~65 DEG C, 18~20MPa, obtains one
Mixed liquor after homogeneous；
(3) mixed material after the homogeneous is sterilized 4 seconds~30 minutes at 85~121 DEG C, after being cooled to less than 43 DEG C,
Obtain the mixed liquor after a sterilization；
(4) leavening is added in the mixed liquor after the sterilization：Streptococcus thermophilus 1 × 106Cfu/g~5 ×
108Cfu/g, lactobacillus bulgaricus 1 × 106Cfu/g~5 × 108Cfu/g and Lactococcus lactis 1 × 106Cfu/g~5 ×
108Cfu/g, fermented 2~3 hours in 41~43 DEG C, obtain a first time fermented feed liquid；
(5) the first time fermented feed liquid is cooled to 32~37 DEG C, continues fermentation to acidity and reach 75 ° of T, stop hair
Ferment, obtain second of fermented feed liquid；
(6) second of fermented feed liquid is stirred demulsification, then (rated speed is using high frequency impeller pump
305RPM, flow 25m3/ h) and control high frequency impeller pump operation power be 40%~80%, by after demulsification feed liquid pass through
Cold drawing is beaten after being cooled to 14~18 DEG C to tinning is treated, obtains a semi-finished product material liquid；
(7) by the semi-finished product feed liquid through screw pump (rated speed 87RPM, flow 7.5m3/ h) and control screw rod
The operation power of pump be 80%~90% dozen to bottle placer carry out it is filling after, obtain finished product；
(8) finished product is dispatched from the factory after 2~6 DEG C refrigerate after-ripening.
In addition, drink physical examination present invention also offers a kind of above-mentioned increase and reduce the acidified milk preparation method preparation of wall built-up
Obtained acidified milk.
Physical examination is drunk the invention provides a kind of increase and reduces the acidified milk preparation method of wall built-up and this method is prepared into
The acidified milk arrived, the group technology for being cooled to and treating tinning and bottle placer being fed to using screw pump is beaten by using high frequency impeller pump,
The viscosity of fermented dairy product is improved under conditions of not reducing product index and not increasing desaturation step, obtains product most
Good drinking experience, reduce product wall built-up；Simultaneously product is ensure that on the basis of above-mentioned technique with reference to secondary fermentation
The stability of shelf life, avoid product and occur bleed equistability abnormal conditions during shelf.
Embodiment
In order to which technical characteristic, purpose and the beneficial effect of the present invention is more clearly understood, now to the skill of the present invention
Art scheme carry out it is described further below, but it is not intended that to the present invention can practical range restriction.
Embodiment 1
Present embodiments provide a kind of acidified milk preparation method and this method preparation for increasing and drinking physical examination and reducing wall built-up
Obtained acidified milk.
The raw material of the acidified milk is (in terms of 1000g)：Fresh milk or recombined milk 936g, white granulated sugar 60g, starch 3g, agar
0.6g and leavening：Streptococcus thermophilus 1 × 106Cfu/g, lactobacillus bulgaricus 1 × 106Cfu/g, Lactococcus lactis 1 ×
106cfu/g。
The preparation method of the acidified milk specifically includes following steps：
(1) after fresh milk or recombined milk being heated into 45~55 DEG C, white granulated sugar, starch and agar are added, stirs 25~35 points
Clock, make them well mixed, obtain a mixed liquor；
(2) by the mixed liquor it is degassed after, homogeneous is carried out under conditions of 60 DEG C, 20MPa, after obtaining a homogeneous
Mixed liquor；
(3) mixed material after the homogeneous is sterilized 10 minutes at 110 DEG C, after being cooled to 43 DEG C, after obtaining a sterilization
Mixed liquor；
(4) leavening is added in the mixed liquor after the sterilization：Streptococcus thermophilus, lactobacillus bulgaricus and breast
Yogurt coccus, fermented 2 hours in 43 DEG C, obtain a first time fermented feed liquid；
(5) the first time fermented feed liquid is cooled to 37 DEG C, continues fermentation to acidity and reach 75 ° of T, stop fermentation, obtain
To second of fermented feed liquid；
(6) second of fermented feed liquid is stirred demulsification, cold, its rated speed is then beaten using high frequency impeller pump
For 305RPM, flow 25m3/ h, and control high frequency impeller pump operation power be 40%, the feed liquid after demulsification is passed through into cold drawing
Beaten after being cooled to 14 DEG C to tinning is treated, obtain a semi-finished product material liquid；
(7) the semi-finished product feed liquid is fed through screw pump, the rated speed of the screw pump used is 87RPM, and flow is
7.5m3/ h, and control the operation power of screw pump for 90% by the semi-finished product feed liquid beat to bottle placer progress it is filling after, obtain
Finished product；
(8) finished product is dispatched from the factory after 4 DEG C refrigerate after-ripening.
On the basis of the gross weight for the acidified milk being prepared, its protein content is 2.5g/100g, and fat content is
2.9g/100g。
Embodiment 2
Present embodiments provide a kind of acidified milk preparation method and this method preparation for increasing and drinking physical examination and reducing wall built-up
Obtained acidified milk.
The raw material of the acidified milk is (in terms of 1000g)：Fresh milk or recombined milk 936g, white granulated sugar 60g, starch 3g, agar
0.6g and leavening：Streptococcus thermophilus 1 × 106Cfu/g, lactobacillus bulgaricus 1 × 106Cfu/g, Lactococcus lactis 1 ×
106cfu/g。
The preparation method of the acidified milk specifically includes following steps：
(1) after fresh milk or recombined milk being heated into 45~55 DEG C, white granulated sugar, starch and agar are added, stirs 25~35 points
Clock, make them well mixed, obtain a mixed liquor；
(2) by the mixed liquor it is degassed after, homogeneous is carried out under conditions of 60 DEG C, 20MPa, after obtaining a homogeneous
Mixed liquor；
(3) mixed material after the homogeneous is sterilized 10 minutes at 110 DEG C, after being cooled to 42 DEG C, after obtaining a sterilization
Mixed liquor；
(4) leavening is added in the mixed liquor after the sterilization：Streptococcus thermophilus, lactobacillus bulgaricus and breast
Yogurt coccus, fermented 3 hours in 42 DEG C, obtain a first time fermented feed liquid；
(5) the first time fermented feed liquid is cooled to 32 DEG C, continues fermentation to acidity and reach 75 ° of T, stop fermentation, obtain
To second of fermented feed liquid；
(6) second of fermented feed liquid is stirred demulsification, cold, its rated speed is then beaten using high frequency impeller pump
For 305RPM, flow 25m3/ h, and control high frequency impeller pump operation power be 80%, the feed liquid after demulsification is passed through into cold drawing
Beaten after being cooled to 18 DEG C to tinning is treated, obtain a semi-finished product material liquid；
(7) the semi-finished product feed liquid is fed through screw pump, the rated speed of the screw pump used is 87RPM, and flow is
7.5m3/ h, and control the operation power of screw pump for 80% by the semi-finished product feed liquid beat to bottle placer progress it is filling after, obtain
Finished product；
(8) finished product is dispatched from the factory after 6 DEG C refrigerate after-ripening.
On the basis of the gross weight for the acidified milk being prepared, its protein content is 2.6g/100g, and fat content is
3.0g/100g。
Comparative example 1
This comparative example provides a kind of acidified milk and preparation method thereof.
The raw material of the acidified milk is (in terms of 1000g)：Fresh milk or recombined milk 936g, white granulated sugar 60g, starch 3g, agar
0.6g and leavening：Streptococcus thermophilus 1 × 106Cfu/g, lactobacillus bulgaricus 1 × 106Cfu/g, Lactococcus lactis 1 ×
106cfu/g。
The preparation method of the acidified milk specifically includes following steps：
(1) after fresh milk or recombined milk being heated into 45~55 DEG C, white granulated sugar, starch and agar are added, stirs 25~35 points
Clock, make them well mixed, obtain a mixed liquor；
(2) by the mixed liquor it is degassed after, homogeneous is carried out under conditions of 60 DEG C, 20MPa, after obtaining a homogeneous
Mixed liquor；
(3) mixed material after the homogeneous is sterilized 10 minutes at 110 DEG C, after being cooled to 43 DEG C, after obtaining a sterilization
Mixed liquor；
(4) leavening is added in the mixed liquor after the sterilization：Streptococcus thermophilus, lactobacillus bulgaricus and breast
Yogurt coccus, reach 75 ° of T in 43 DEG C of fermentation to acidity, stop fermentation, obtain a fermented feed liquid；
(5) fermented feed liquid is stirred demulsification, is then beaten using screw pump cold, its rated speed is 88RPM, stream
Measure as 15m3/ h, and control screw pump operation power be 95%, the feed liquid after demulsification is beaten after cold drawing is cooled to 15 DEG C
To tinning is treated, a semi-finished product material liquid is obtained；
(6) the semi-finished product feed liquid is fed through screw pump, the specified of the screw pump used switchs to fast 87RPM, and flow is
7.5m3/ h, and control the operation power of screw pump for 90% by the semi-finished product feed liquid beat to bottle placer progress it is filling after, obtain
Finished product；
(7) finished product is dispatched from the factory after 4 DEG C refrigerate after-ripening.
On the basis of the gross weight for the acidified milk being prepared, its protein content is 2.6g/100g, and fat content is
3.0g/100g。
Comparative example 2
This comparative example provides a kind of acidified milk and preparation method thereof.
The raw material of the acidified milk is (in terms of 1000g)：Fresh milk or recombined milk 936g, white granulated sugar 60g, starch 3g, agar
0.6g and leavening：Streptococcus thermophilus 1 × 106Cfu/g, lactobacillus bulgaricus 1 × 106Cfu/g, Lactococcus lactis 1 ×
106cfu/g。
The preparation method of the acidified milk specifically includes following steps：
(1) after fresh milk or recombined milk being heated into 45~55 DEG C, white granulated sugar, starch and agar are added, stirs 25~35 points
Clock, make them well mixed, obtain a mixed liquor；
(2) by the mixed liquor it is degassed after, homogeneous is carried out under conditions of 60 DEG C, 20MPa, after obtaining a homogeneous
Mixed liquor；
(3) mixed material after the homogeneous is sterilized 10 minutes at 110 DEG C, after being cooled to 43 DEG C, after obtaining a sterilization
Mixed liquor；
(4) leavening is added in the mixed liquor after the sterilization：Streptococcus thermophilus, lactobacillus bulgaricus and breast
Yogurt coccus, reach 75 ° of T in 43 DEG C of fermentation to acidity, stop fermentation, obtain a fermented feed liquid；
(5) fermented feed liquid is stirred demulsification, is then beaten using high frequency impeller pump cold, its rated speed is
305RPM, flow 25m3/ h, and control high frequency impeller pump operation power be 80%, by the feed liquid after demulsification by cold drawing drop
Beaten after warm to 15 DEG C to tinning is treated, obtain a semi-finished product material liquid；
(6) the semi-finished product feed liquid is fed through screw pump, the rated speed of the screw pump used is 87RPM, and flow is
7.5m3/ h, and control the operation power of screw pump for 90% by the semi-finished product feed liquid beat to bottle placer progress it is filling after, obtain
Finished product；
(7) finished product is dispatched from the factory after 4 DEG C refrigerate after-ripening.
On the basis of the gross weight for the acidified milk being prepared, its protein content is 2.6g/100g, and fat content is
3.0g/100g。
Stability observing
The study on the stability carried out to embodiment 1-2 and comparative example 1-2 product in shelf life is tested, and mainly investigates project
For viscosity, mouthfeel, structural state situation.Viscosity test uses Brookfield DVII+ type viscosimeter S63 rotor tests.Statistics
As a result it is as shown in table 1.
The stability observing result statistical form of table 1
As can be seen from Table 1, compared to comparative example 1-2 fermented dairy product, embodiment 1-2 is by using high frequency impeller pump
The group technology for being cooled to and treating tinning and being fed to bottle placer under certain power using screw pump is beaten under certain power, is not being dropped
Low product index and do not increase the viscosity that fermented dairy product is improved under conditions of desaturation step, obtain the optimal drink of product
With experience, reduce product wall built-up；Simultaneously shelf life is ensure that on the basis of above-mentioned technique with reference to secondary fermentation
Stability, avoid product and occur bleed equistability abnormal conditions during shelf.
Claims (9)
1. a kind of increase drinks physical examination and reduces the acidified milk preparation method of wall built-up, it comprises the following steps：
(1) by after raw material material through degassing, homogeneous, sterilization, cooling, the mixed liquor after being sterilized；
(2) leavening is added in the mixed liquor after the sterilization that step (1) obtains, ferments 2~3 hours, obtain in 41~43 DEG C
To first time fermented feed liquid；
(3) the first time fermented feed liquid that step (2) obtains is cooled to 32~37 DEG C, continues fermentation and reach 75 ° of T to acidity, stop
Only ferment, obtain second of fermented feed liquid；
(4) second of fermented feed liquid that step (3) obtains is demulsified, then using high frequency impeller pump by the feed liquid after demulsification
Beaten by cold drawing to tinning is treated, obtain semi-finished product feed liquid；
(5) by the semi-finished product feed liquid that step (4) obtains through screw pump beat to bottle placer carry out it is filling after, obtain finished product；
(6) finished product that step (5) obtains is dispatched from the factory after refrigerating after-ripening.
2. increase according to claim 1 drinks physical examination and reduces the acidified milk preparation method of wall built-up, wherein, step (4)
In the rated speed of the high frequency impeller pump used be 100~378RPM, flow is 15~30m3/ h, the operation Power Control of pump
40%~80%；Preferably, the rated speed of the high frequency impeller pump used in step (4) is 305RPM, flow 25m3/
H, the operation Power Control of pump is 40%~80%.
3. increase according to claim 1 drinks physical examination and reduces the acidified milk preparation method of wall built-up, wherein, in step
(4) in, the feed liquid after demulsification is made to be cooled to 14~18 DEG C by cold drawing.
4. increase according to claim 1 drinks physical examination and reduces the acidified milk preparation method of wall built-up, wherein, step (5)
In the rated speed of the screw pump used be 50~100RPM, flow is 6~10m3/ h, the operation Power Control of pump is 80%
~90%；Preferably, the rated speed of the screw pump used in step (5) is 87RPM, flow 7.5m3/ h, the operation of pump
Power Control is 80%~90%.
5. increase according to claim 1 drinks physical examination and reduces the acidified milk preparation method of wall built-up, wherein, in step
(2) leavening added in includes lactobacillus bulgaricus, streptococcus thermophilus and Lactococcus lactis；Preferably, bulgarian milk
The addition of bacillus is 1 × 106Cfu/g~5 × 108Cfu/g, the addition of streptococcus thermophilus is 1 × 106Cfu/g~5 ×
108Cfu/g, the addition of Lactococcus lactis is 1 × 106Cfu/g~5 × 108cfu/g。
6. increase according to claim 1 drinks physical examination and reduces the acidified milk preparation method of wall built-up, wherein, step (1)
In material include：By Milk During Heating to after 45~55 DEG C, addition comprises at least sweet substance and stabilizer and/or thickener
Other raw materials, stir 25~35 minutes, make them well mixed；
The temperature of homogeneous in step (1) is 60~65 DEG C, and pressure is 18~20MPa；
The temperature of sterilization in step (1) is 85~121 DEG C, and the time is 4 seconds~30 minutes.
7. increase according to claim 6 drinks physical examination and reduces the acidified milk preparation method of wall built-up, wherein, to be prepared into
On the basis of the gross weight of the acidified milk arrived, the stabilizer and/or thickener that are added comprise at least agar 0.01%~0.08%
And starch 0.05%~0.5%；Preferably, on the basis of the gross weight for the acidified milk being prepared, the stabilizer that is added
And/or thickener is agar 0.06% and starch 0.3%；
Sugariness of the sugariness of the sweet substance added equivalent to the sucrose for accounting for the acidified milk gross weight 5%~9% being prepared；
The sweet substance includes sucrose, glucose, fructose, maltose, xylitol, acesulfame potassium, Aspartame, Sucralose, stevia rebaudianum
One or more of combinations in sugar and Fructus Monordicae extract；Preferably, using the gross weight of acidified milk being prepared as base
Standard, the sweet substance added are white granulated sugar 6%.
8. increase according to claim 1 drinks physical examination and reduces the acidified milk preparation method of wall built-up, wherein, it is prepared
The protein content of the acidified milk be 2.4~2.9g/100g, fat content is 2.6~3.2g/100g.
9. the increase described in a kind of any one of claim 1-8 drinks physical examination and reduces the acidified milk preparation method of wall built-up and is prepared into
The acidified milk arrived.
Priority Applications (1)
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108378130A (en) * | 2018-01-30 | 2018-08-10 | 杭州后智人科技有限公司 | Divide the method and products thereof of bacterium control aerobe fermentation food using blue light |
| CN109156529A (en) * | 2018-08-23 | 2019-01-08 | 广州风行乳业股份有限公司 | A kind of suspension fruit grain drinks type Yoghourt and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104814124A (en) * | 2015-05-19 | 2015-08-05 | 光明乳业股份有限公司 | Normal-temperature drinking type yoghourt and preparation method thereof |
| CN104982523A (en) * | 2015-06-12 | 2015-10-21 | 光明乳业股份有限公司 | Fermented milk without food additives and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104814124A (en) * | 2015-05-19 | 2015-08-05 | 光明乳业股份有限公司 | Normal-temperature drinking type yoghourt and preparation method thereof |
| CN104982523A (en) * | 2015-06-12 | 2015-10-21 | 光明乳业股份有限公司 | Fermented milk without food additives and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108378130A (en) * | 2018-01-30 | 2018-08-10 | 杭州后智人科技有限公司 | Divide the method and products thereof of bacterium control aerobe fermentation food using blue light |
| CN109156529A (en) * | 2018-08-23 | 2019-01-08 | 广州风行乳业股份有限公司 | A kind of suspension fruit grain drinks type Yoghourt and preparation method thereof |
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