CN107637658A - A kind of high self-solidifying high fatty acid milk producing technology - Google Patents
A kind of high self-solidifying high fatty acid milk producing technology Download PDFInfo
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Abstract
The invention discloses a kind of high self-solidifying high fatty acid milk producing technology, comprise the following steps：（1）Flash distillation；（2）Dispensing；（3）Homogeneous is sterilized；（4）Fermentation；（5）Demulsification refinement；（6）It is filling.Improvement is optimized to dispensing and production technology in the present invention, does not add lactoprotein, does not add food additives, and obtained Yoghourt fat content is high, milk fragrance is strong, has higher viscosity and stiff sense, no granular sensation, smooth in taste is fine and smooth, and consumer acceptance is high, has wide market prospects.
Description
Technical field
The present invention relates to dairy products to process technical field, more particularly, to a kind of high higher fatty acid Yoghourt Production work of self-solidifying
Skill.
Background technology
Yoghourt is using milk as raw material, adds beneficial bacterium (leavening) into milk again after pasteurize, fermented
Afterwards, then a kind of filling milk product is cooled down.
Flavor substance in Yoghourt is primarily present in fat, and the higher Yoghourt of fat content is relative to normal fat content
Yoghourt, mouthfeel is more abundant and fine and smooth, and milk fragrance is more strong, but fat content is too high, can cause after Yoghourt fermentation too
Stiff is crossed, can cause thinning effect bad in conventional thinning process, obtained product has more larger particle, influences mouth
Sense and the quality of product.Therefore, the fat content general control of existing conventional Yoghourt is between 2.4~4.5%, and passes through addition
The auxiliary materials such as various lactoproteins, additive (thickener, stabilizer etc.) optimize Yoghourt mouthfeel, so to increase the stability of Yoghourt
Production cost is not only increased, and the quality of Yoghourt is also poor.
For example, application publication number CN103461491A, data of publication of application 2013.12.25 Chinese patent discloses one kind
New Yoghourt Production manufacture craft, the Yoghourt Production technique use secondary allocating technology, and its concrete technology is as follows：Step 1：A：
Raw material milk is checked and accepted：Fresh milk is checked and accepted, breast, cooling etc. only；B：Dispensing, add fresh milk 92.2%, white granulated sugar 7.5%, stabilizer
0.3%；C：Homogeneous；D：Sterilization；E：Cooling；F：Inoculation fermentation, fermentation time are 4~5 hours；G：Cooling：To 8 DEG C of temperature with
Under；Step 2：H：Dispensing again, add purified water 94%, white granulated sugar 5.5%, stabilizer 0.5%, lactic acid and add on demand；I：
Homogeneous；J：Sterilization；K：Cooling；L：Allotment, is mixed into the Yoghourt that step 1 is fermented；N：Packaging refrigeration.It is main in the manufacture craft
Raw material is fresh milk, and obtained product fat content is low, and viscosity is poor with smoothness, and not smooth enough the fine and smooth and milk fragrance of mouthfeel is inadequate
Strong, traction is poor, and the technique uses secondary allotment in addition, causes processing step complex cumbersome.
The content of the invention
The present invention is to solve the above-mentioned technical problem present in the Yoghourt Production technique of prior art, there is provided a kind of
Simple production process, it is workable, the high self-solidifying high fatty acid milk producing technology of lactoprotein and additive is not added, is obtained
Yoghourt stable texture state, fat content is high, and milk fragrance is strong, has high viscosity, no granular sensation and smooth in taste exquisiteness, consumption
Person's degree of recognition is high.
To achieve these goals, the present invention uses following technical scheme：
A kind of high self-solidifying high fatty acid milk producing technology of the present invention, comprises the following steps：
(1) flash：By the net breast of Fresh Milk, flash distillation, flash concentration milk is obtained.
(2) dispensing：After flash concentration milk is warming up into 50 ± 2 DEG C, starch is added, white granulated sugar adds after stirring 8~10min
Dilute cream, constant volume simultaneously stir 8~10min, obtain fermentation material.Dispensing is optimized the present invention, does not add any additive, its
Yoghourt fat content can be significantly increased in middle dilute cream, on the one hand make it that yoghourt-flavored is more rich, on the other hand cause the mouth of Yoghourt
Feel abundant and more fine and smooth, Yoghourt structural state is more stable；And yogurt gel structure is mainly strengthened in the effect of starch, so as to have
Beneficial to Yoghourt self-solidifying；White sugar provides nutriment for fermented bacterium, while adjusts the sour-sweet degree of Yoghourt, improves flavor.
(3) homogeneous is sterilized：Fermentation material after homogeneous, is killed under 45~75 DEG C of temperature, 20~25MPa pressure in 93~97 DEG C
Bacterium 300s, fermentation tank is delivered to after being cooled to 30 ± 4 DEG C.Homogenization pressure is very big to the stability influence of Yoghourt, homogenization pressure mistake
Low, fatty homogeneous micronization effect is bad, layering of easily being floated during follow-up standing for fermentation, the product group composition finally given
Cloth is uneven, and large-size particles are more, Yoghourt coarse mouthfeel, and milk fragrance is not strong enough；Homogenization pressure is too high, homogenizer load fortune
Turn, energy consumption is big, and to fatty higher degree thinning effect unobvious, the homogeneous under 20~25MPa pressure, can avoid fat globule
Float and condense, and ensure that yoghurt ingredients are uniform simultaneously, mouthfeel is more smooth；Homogenizing temperature is relatively low, product excessively stiff, is unfavorable for
Homogenizing process and effect；Homogenizing temperature is too high, and one side energy consumption is big, on the other hand easily causes the broken of starch granules, unfavorable
In later stage fermentation process Yoghourt stable texture state, therefore the present invention uses homogenizing temperature as 50~55 DEG C.Using 93~97 DEG C
Sterilization 300s is to ensure lactalbumin denaturation, promoting the formation and reinforcing of yogurt gel structure, reach the purpose of self-solidifying, therefore
The present invention is using 93~97 DEG C of sterilization 300s.
(4) ferment：After fermented bacterium being accessed in fermentation tank, 8~13h of static fermentation at a temperature of 26~34 DEG C.If hair
Ferment overlong time, lactic acid bacteria continued growth breeding, produce acid amount and be continuously increased, enhancing destroys original established colloform texture, makes
Its moisture separate out accommodated forms whey and floated, while can produce sour and astringent bad mouthfeel；Fermentation time is too short, lactoprotein
The colloform texture of matter is not sufficiently formed also, it is impossible to original moisture in parcel breast, can also form whey precipitation, while micro- life of fermenting
Flavor caused by thing is also not strong enough, therefore fermentation time control is in 8~13h；Microstructure and thing of the fermentation temperature to Yoghourt
Reason characteristic has an impact, and the microbial metabolism excessively fast passage under high temperature (40 DEG C or so), is unfavorable for the gel to be formed, gel is strong
Spend relatively low, Alternate Network is relatively rough, is unfavorable for the locking of free moisture；And the gel-forming mistake fermented under low temperature (25 DEG C)
Cheng Zhong, the comparison that the clustering phenomena of protein occurs is slow, forms the substantial amounts of protein key of protein one, this reduces particle
Rearrangements, cause whey to separate out.Therefore, the fermentation temperature in the present invention is controlled at relatively low 26~34 DEG C, and fermentation is made
The peculiar milk fragrance of Yoghourt it is strong, texture stiff and it is fine and smooth, structural state is good.
(5) demulsification refinement：After the material of fermentation is demulsified in fermentation tank, it is delivered in emulsification pump by impeller pump
Row shearing refines, and movement means running frequency is 20~50Hz in emulsification pump, added with counterbalance valve after emulsification pump, ensures emulsification pump
Interior pressure is 0~4MPa.In thinning process after fermentation, Yoghourt residence time in emulsification pump when micronization pressure is more than 4Mpa
Long, shear rate is excessive, causes the Yoghourt viscosity of aftershaping bad, therefore is controlled 4MPa as limit value；Transported in emulsification pump
Turn that component running frequency is higher, and shear rate is bigger, the holding of Yoghourt viscosity can be unfavorable for, running frequency is too low, does not reach thin
The purpose of change, therefore by movement means running frequency control in emulsification pump in 20~50Hz；And counterbalance valve can close Yoghourt
The fully shearing refinement in emulsification pump, and prevent the generation of bubble in Yoghourt；Due to viscosity and smoothness to the sense organ of Yoghourt and
Mouthfeel has a significant impact, and by continuous screening test, finally gives, will be equal on the premise of foregoing dispensing and technological parameter
Homogenization pressure in matter sterilisation step is controlled in 20~25MPa, and the micronization pressure being demulsified after fermentation in refinement step is controlled 0
~4MPa, movement means running frequency is 20~50Hz in emulsification pump, and the Yoghourt that common guarantee obtains is without granular sensation, viscosity and light
Slippery is preferable
(6) it is filling：By the Yoghourt after refinement be delivered to bottle placer it is filling after, storage, cooling, produce Yoghourt after the assay was approved
Finished product.
Preferably, in step (1), flash process parameter is：Flash concentration milk volume flow 5000T/h, flash temperature 50~
60 DEG C, 0.05~0.15Pa of vacuum.
Preferably, in step (2), on the basis of fermentation material gross mass, starch addition is 1~2%, white granulated sugar addition
Measure as 7~10%, dilute cream addition is 10~12%, and surplus is flash concentration milk.
Preferably, dilute cream fat content range is 50~70%.Dilute cream fat content is too low, influences Yoghourt wind
Taste, the requirement of this product fat content is not reached in the range of fixed addition, it is impossible to realize that state is abundant sticky, smooth in taste
Fine and smooth effect, fat content is too high, and Yoghourt is excessively thick, is not easy refinement and more greasy mouth.
Preferably, fermented bacterium be by Lactococcus lactis subspecies, lactococcus lactis subsp, Lactobacillus rhamnosus,
The compound hair that Lactobacillus paracasei, lactobacillus bulgaricus, lactobacillus acidophilus, bifidobacterium lactis and streptococcus thermophilus compounding form
Yeast-like fungi kind.Composite fermentation strain is added after being activated using sterilized water in jar fermenter, stops stirring after stirring, static
Fermentation, each strain adds on demand, and preferably Lactobacillus rhamnosus addition is 50~150U/T, Lactobacillus paracasei addition
For 50~150U/T, Lactococcus lactis subspecies addition is 200~300U/T, and lactococcus lactis subsp addition is 200
~300U/T, lactobacillus bulgaricus addition are 10~50U/T, and bifidobacterium lactis addition is 10~50U/T, acidophilus breast bar
Bacterium addition is 10~50U/T, and streptococcus thermophilus addition is 10~50U/T.
Therefore, the present invention has the advantages that：A kind of high self-solidifying high fatty acid milk producing technology is provided, to dispensing
Improvement is optimized with production technology, do not add lactoprotein, add food additives, obtained Yoghourt fat content is high,
Milk fragrance is strong, has higher viscosity and stiff sense, and no granular sensation, smooth in taste is fine and smooth, and consumer acceptance is high, has wide
Wealthy market value.
Embodiment
Below by embodiment, the present invention will be further described.
Embodiment 1
(1) flash：By the net breast of Fresh Milk, flash distillation, flash concentration milk is obtained, flash process parameter is：Flash concentration milk
Flow 5000T/h, 50 DEG C of flash temperature, vacuum 0.05Pa.
(2) dispensing：After flash concentration milk is warming up into 50 ± 2 DEG C, dilute milk is added after adding starch, white granulated sugar stirring 8min
Oil, constant volume simultaneously stirs 8min, obtains fermentation material, and on the basis of fermentation material gross mass, starch addition is 1%, white granulated sugar addition
For 7%, dilute cream addition is 10%, and surplus be flash concentration milk, and wherein dilute cream fat content range is 50%.
(3) homogeneous is sterilized：After homogeneous, 300s, cooling are sterilized into 93 DEG C under 45 DEG C of temperature, 20MPa pressure for fermentation material
Fermentation tank is delivered to after to 30 ± 4 DEG C.
(4) ferment：In fermentation tank after inoculation fermentation strain, static fermentation 13h, fermented bacterium are served as reasons at a temperature of 26 DEG C
It is Lactococcus lactis subspecies, lactococcus lactis subsp, Lactobacillus rhamnosus, Lactobacillus paracasei, lactobacillus bulgaricus, thermophilic
The composite fermentation strain that Lactobacillus lactis, bifidobacterium lactis and streptococcus thermophilus compounding form, Lactobacillus rhamnosus addition are
50U/T, Lactobacillus paracasei addition are 50U/T, and Lactococcus lactis subspecies addition is 200U/T, and Lactococcus lactis butterfat is sub-
Kind of addition is 200U/T, and lactobacillus bulgaricus addition is 10U/T, and bifidobacterium lactis addition is 10U/T, acidophilus breast bar
Bacterium addition is 10U/T, and streptococcus thermophilus addition is 10U/T.
(5) demulsification refinement：After the material of fermentation is demulsified in fermentation tank, it is delivered to by impeller pump added with counterbalance valve
Emulsification pump in refine, pressure is 0MPa in emulsification pump, and movement means running frequency is 20Hz in emulsification pump.
(6) it is filling：By the Yoghourt after refinement be delivered to bottle placer it is filling after, storage, cooling, produce Yoghourt after the assay was approved
Finished product.
The Yoghourt viscosity and state effect that the present embodiment obtains are as shown in table 1.
Comparative example 1
The difference of comparative example 1 and embodiment 1 is：Homogenization pressure when step (3) homogeneous is sterilized is 16MPa, step
Suddenly pressure is 0MPa in emulsification pump during (5) demulsification refinement, and movement means running frequency is 10Hz in emulsification pump, remaining same embodiment
1 is identical, and obtained Yoghourt viscosity and state effect is as shown in table 1.
Comparative example 2
The difference of comparative example 2 and embodiment 1 is：Homogenization pressure when step (3) homogeneous is sterilized is 28MPa, step
Suddenly pressure is 8MPa in emulsification pump during (5) demulsification refinement, and movement means running frequency is 70Hz in emulsification pump, remaining same embodiment
1 is identical, and obtained Yoghourt viscosity and state effect is as shown in table 1.
Comparative example 3
The difference of comparative example 3 and embodiment 1 is：Homogenization pressure when step (3) homogeneous is sterilized is 16MPa, step
Suddenly pressure is 0MPa in emulsification pump during (5) demulsification refinement, and remaining is identical with embodiment 1, obtained Yoghourt viscosity and state
Effect is as shown in table 1.
Comparative example 4
The difference of comparative example 4 and embodiment 1 is：Homogenization pressure when step (3) homogeneous is sterilized is 28MPa, step
Suddenly pressure is 0MPa in emulsification pump during (5) demulsification refinement, and remaining is identical with embodiment 1, obtained Yoghourt viscosity and state
Effect is as shown in table 1.
Comparative example 5
The difference of comparative example 5 and embodiment 1 is：Pressure is 0MPa in emulsification pump during step (5) demulsification refinement, breast
Changing movement means running frequency in pump, remaining is identical with embodiment 1 for 60Hz, and obtained Yoghourt viscosity and state effect is such as
Shown in table 1.
Comparative example 6
The difference of comparative example 6 and embodiment 1 is：Pressure is 8MPa in emulsification pump during step (5) demulsification refinement, its
Remaining same embodiment 1 is identical, and obtained Yoghourt viscosity and state effect is as shown in table 1.
Comparative example 7
The difference of comparative example 7 and embodiment 1 is：During step (5) demulsification refinement, movement means operation in emulsification pump
Frequency is 10Hz, and remaining is identical with embodiment 1, and obtained Yoghourt viscosity and state effect is as shown in table 1.
Obtained Yoghourt viscosity and state effect in the embodiment 1 of table 1,1~comparative example of comparative example 6
As it can be seen from table 1 homogenization pressure is too low, the component distributing of Yoghourt composition is uneven, and homogenization pressure is too high, after shaping
Product Status is excessive rarefied, and micronization pressure is too high, and the product viscosity after shaping is bad, hypotony, and the product after shaping has
, movement means running frequency is too high in emulsification pump, and viscosity is low, and movement means running frequency is too low in emulsification pump, produces particle.
It follows that only simultaneously using homogenization pressure, micronization pressure and the frequency in the present invention, the Yoghourt that just can guarantee that to obtain is fine and smooth
Spend, viscosity is high so that product has preferable mouthfeel and quality.
The Yoghourt obtained in Yoghourt its viscosity, sophistication and the embodiment 1 that are obtained in the process parameters range of the present invention
It is similar, therefore do not repeat one by one in the following embodiments.
Embodiment 2
(1) flash：By the net breast of Fresh Milk, flash distillation, flash concentration milk is obtained, flash process parameter is：Flash concentration milk
Flow 5000T/h, 55 DEG C of flash temperature, vacuum 0.1Pa.
(2) dispensing：After flash concentration milk is warming up into 50 ± 2 DEG C, dilute milk is added after adding starch, white granulated sugar stirring 9min
Oil, constant volume simultaneously stirs 9min, obtains fermentation material, and on the basis of fermentation material gross mass, starch addition is 1.5%, white granulated sugar addition
Measure as 8%, dilute cream addition is 11%, and surplus be flash concentration milk, and wherein dilute cream fat content range is 60%.
(3) homogeneous is sterilized：After homogeneous, 300s, cooling are sterilized into 94 DEG C under 52 DEG C of temperature, 24MPa pressure for fermentation material
Fermentation tank is delivered to after to 30 ± 4 DEG C.
(4) ferment：In fermentation tank after inoculation fermentation strain, static fermentation 12h, fermented bacterium are served as reasons at a temperature of 30 DEG C
It is Lactococcus lactis subspecies, lactococcus lactis subsp, Lactobacillus rhamnosus, Lactobacillus paracasei, lactobacillus bulgaricus, thermophilic
The composite fermentation strain that Lactobacillus lactis, bifidobacterium lactis and streptococcus thermophilus compounding form, wherein Lactobacillus rhamnosus addition
For 100U/T, Lactobacillus paracasei addition is 100U/T, and Lactococcus lactis subspecies addition is 220U/T, and Lactococcus lactis is newborn
Fat subspecies addition is 220U/T, and lactobacillus bulgaricus addition is 30U/T, and bifidobacterium lactis addition is 30U/T, acidophilus
Lactobacillus addition is 30U/T, and streptococcus thermophilus addition is 30U/T.
(5) demulsification refinement：After the material of fermentation is demulsified in fermentation tank, it is delivered to by impeller pump added with counterbalance valve
Emulsification pump in refine, pressure is 2MPa in emulsification pump, and movement means running frequency is 30Hz in emulsification pump.
(6) it is filling：By the Yoghourt after refinement be delivered to bottle placer it is filling after, storage, cooling, produce Yoghourt after the assay was approved
Finished product.
Embodiment 3
(1) flash：By the net breast of Fresh Milk, flash distillation, flash concentration milk is obtained, flash process parameter is：Flash concentration milk
Flow 5000T/h, 60 DEG C of flash temperature, vacuum 0.15Pa.
(2) dispensing：After flash concentration milk is warming up into 50 ± 2 DEG C, added after addition starch, white granulated sugar stirring 10min dilute
Cream, constant volume simultaneously stirs 10min, obtains fermentation material, and on the basis of fermentation material gross mass, starch addition is 2%, white granulated sugar addition
Measure as 10%, dilute cream addition is 12%, and surplus be flash concentration milk, and wherein dilute cream fat content range is 70%.
(3) homogeneous is sterilized：After homogeneous, 300s, cooling are sterilized into 97 DEG C under 75 DEG C of temperature, 25MPa pressure for fermentation material
Fermentation tank is delivered to after to 30 ± 4 DEG C.
(4) ferment：In fermentation tank after inoculation fermentation strain, static fermentation 8h, fermented bacterium are served as reasons at a temperature of 34 DEG C
It is Lactococcus lactis subspecies, lactococcus lactis subsp, Lactobacillus rhamnosus, Lactobacillus paracasei, lactobacillus bulgaricus, thermophilic
The composite fermentation strain that Lactobacillus lactis, bifidobacterium lactis and streptococcus thermophilus compounding form, wherein Lactobacillus rhamnosus addition
For 150U/T, Lactobacillus paracasei addition is 150U/T, and Lactococcus lactis subspecies addition is 300U/T, and Lactococcus lactis is newborn
Fat subspecies addition is 300U/T, and lactobacillus bulgaricus addition is 50U/T, and bifidobacterium lactis addition is 50U/T, acidophilus
Lactobacillus addition is 50U/T, and streptococcus thermophilus addition is 50U/T.
(5) demulsification refinement：After the material of fermentation is demulsified in fermentation tank, it is delivered to by impeller pump added with counterbalance valve
Emulsification pump in refine, pressure is 4MPa in emulsification pump, and movement means running frequency is 50Hz in emulsification pump.
(6) it is filling：By the Yoghourt after refinement be delivered to bottle placer it is filling after, storage, cooling, produce Yoghourt after the assay was approved
Finished product.
Embodiment described above is a kind of preferable scheme of the present invention, not the present invention is made any formal
Limitation, there are other variants and remodeling on the premise of without departing from the technical scheme described in claim.
Claims (5)
1. a kind of high self-solidifying high fatty acid milk producing technology, it is characterised in that comprise the following steps：
(1) flash：By the net breast of Fresh Milk, flash distillation, flash concentration milk is obtained；
(2) dispensing：After flash concentration milk is warming up into 50 ± 2 DEG C, starch is added, white granulated sugar adds dilute milk after stirring 8~10min
Oil, constant volume simultaneously stir 8~10min, obtain fermentation material；
(3) homogeneous is sterilized：Fermentation material after homogeneous, is sterilized under 45~75 DEG C of temperature, 20~25MPa pressure in 93~97 DEG C
300s, fermentation tank is delivered to after being cooled to 30 ± 4 DEG C；
(4) ferment：After fermented bacterium being accessed in fermentation tank, 8~13h of static fermentation at a temperature of 26~34 DEG C；
(5) demulsification refinement：After the material of fermentation is demulsified in fermentation tank, it is delivered in emulsification pump and is cut by impeller pump
Chopping up, movement means running frequency is 20~50Hz in emulsification pump, added with counterbalance valve after emulsification pump, ensures emulsification pump internal pressure
Power is 0~4MPa；
(6) it is filling：By the Yoghourt after refinement be delivered to bottle placer it is filling after, storage, cooling, produce after the assay was approved Yoghourt into
Product.
2. a kind of high self-solidifying high fatty acid milk producing technology according to claim 1, it is characterised in that in step (1), dodge
Steaming technological parameter is：Flash concentration milk volume flow 5000T/h, 50~60 DEG C of flash temperature, 0.05~0.15Pa of vacuum.
3. a kind of high self-solidifying high fatty acid milk producing technology stated according to claim 1, it is characterised in that in step (2), with hair
On the basis of ferment material gross mass, starch addition be 1~2%, white granulated sugar addition be 7~10%, dilute cream addition be 10~
12%, surplus is flash concentration milk.
4. a kind of high self-solidifying high fatty acid milk producing technology according to claim 3, it is characterised in that dilute cream fat contains
It is 50~70% to measure scope.
5. a kind of high self-solidifying high fatty acid milk producing technology according to claim 1, it is characterised in that fermented bacterium is served as reasons
It is Lactococcus lactis subspecies, lactococcus lactis subsp, Lactobacillus rhamnosus, Lactobacillus paracasei, lactobacillus bulgaricus, thermophilic
The composite fermentation strain that Lactobacillus lactis, bifidobacterium lactis and streptococcus thermophilus compounding form.
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| CN109662155A (en) * | 2018-12-26 | 2019-04-23 | 光明乳业股份有限公司 | A kind of inflation natural cheeses and preparation method thereof |
| CN109938098A (en) * | 2019-04-08 | 2019-06-28 | 山东乐檬生物科技有限公司 | A kind of dietary fiber yoghourt and preparation method thereof with high-fat mouthfeel |
| CN110959678A (en) * | 2018-09-30 | 2020-04-07 | 新希望乳业股份有限公司 | Greece fermented yoghourt and preparation method thereof |
| CN113966766A (en) * | 2020-07-22 | 2022-01-25 | 内蒙古伊利实业集团股份有限公司 | Concentrated fermented milk and preparation method thereof |
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Application publication date: 20180130 |