CN107712049A - Purple potato fermented milk products and preparation method of a kind of long shelf-life containing dietary fiber - Google Patents

Purple potato fermented milk products and preparation method of a kind of long shelf-life containing dietary fiber Download PDF

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Publication number
CN107712049A
CN107712049A CN201710914204.XA CN201710914204A CN107712049A CN 107712049 A CN107712049 A CN 107712049A CN 201710914204 A CN201710914204 A CN 201710914204A CN 107712049 A CN107712049 A CN 107712049A
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China
Prior art keywords
dietary fiber
purple
fermented milk
milk
containing dietary
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Inventor
夏雪松
彭杰
黄吉
黄治虎
何勇明
张廷华
陈建
陈红彪
袁莉
沈莉
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Sichuan Chrysanthemum Food Ltd By Share Ltd
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Sichuan Chrysanthemum Food Ltd By Share Ltd
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Priority to CN201710914204.XA priority Critical patent/CN107712049A/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C3/00—Preservation of milk or milk preparations
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/133—Fruit or vegetables
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/137—Thickening substances

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Dairy Products (AREA)

Abstract

The invention belongs to dairy technology field, is related to purple potato fermented milk products and preparation method of a kind of long shelf-life containing dietary fiber, it is characterised in that：Formula includes the component of following weight/mass percentage composition：Purple sweet potato powder 2 8%, liquid milk 80 85%, white granulated sugar 6 7%, emulsion stabilizer 1 1.5%, strain 0.009 0.012% and enzyme preparation 0.02 0.05%, remaining content are water.Purple potato digests, product color is unique, it is with rich flavor, rich in dietary fiber, dietary fiber content >=1.5%.

Description

Purple potato fermented milk products and preparation method of a kind of long shelf-life containing dietary fiber
Technical field
The invention belongs to dairy technology field, more particularly to a kind of purple potato of long shelf-life rich in dietary fiber, milk are multiple Close fermented milk products and preparation method.
Background technology
Existing market has cereal and the compound fermentation class product of milk, mainly with a small amount of oat, fruit juice or other plants Species raw material is compounded with milk, and inoculation Bulgarian Lactobacillus, streptococcus thermophilus and bifidobacterium fermentation are made, such The following technical problem of product generally existing：1st, grain content is relatively low, and cereal materialses species is few, and product special flavour is dull.2nd, vegetalitas Raw material is few, and dietary fiber content is less than 1.5%.3rd, product color is single.
Existing situation as described above, a kind of cereal is added in most of cereal breast dairy products now, its nutrient classes is more single To adjust, product special flavour is also more flat, breaks through these technical problems in the present invention, using cereal a variety of and not of the same race as raw material, exploitation Go out a kind of new milk made product.Product adds the cereal of multiple types, and the nutriment that different cultivars cereal materialses contain is different, Mix nutritious, taste is full.But in actually formula and manufacturing process, because cereal materialses contain very high shallow lake Powder, the easy aging of cereal starch under liquid；And raw material mixing of different nature, the material particles proportion after dissolving differ, Easily occurs phenomena such as bleed, layering, precipitation, gel there is product.
Milk is a kind of objective unstability system of the composition of nutritive substances such as protein, fat, carbohydrate in itself, is being sterilized Under the conditions of, the structure of protein and liposome varies widely compared with fresh milk, and fat globule elapses over time to be occurred on fat Floating, protein can precipitate, if adding certain cereal materialses in system, it is heavy that the non-enzymatic starch water swelling in part produces Form sediment, layering.
Starch dissolution aging can be had an impact to product quality, and color is easily varied in dairy products, it is difficult to made The natural colored of raw material is kept in journey and in storage.In order that the color of dairy products is vivid, typically using food grade additives come Strengthen color.But can there is the problem of edible safety.
The content of the invention
In order to solve problems of the prior art, the present invention provides a kind of purple potato hair of long shelf-life containing dietary fiber Kefir milk product and preparation method, purple potato enzymolysis, product color is unique, it is with rich flavor, rich in dietary fiber, dietary fiber content >= 1.5%.
By the way that purple sweet potato powder is digested in the present invention, with milk mixed fermentation, product is improved by the coordination fermentation of multi-cultur es Mouthfeel, and product dietary fiber content is improved using the natural dietary fiber in purple potato raw material, while using containing in purple potato Natural anthocyanidin makes product color, nutrition obtain improving and enrich, and a large amount of glucose caused by enzymolysis amylopectin, improves production Product sweet tea acid ratio, reduce the usage amount of sucrose.
It is a further object of the present invention to provide a kind of purple potato fermented milk products are preserved containing dietary fiber and the normal temperature of probiotics Preparation method, by mixing purple potato dissolution of raw material, digested in certain temperature, carried out enzyme at inactivation after the completion of enzymolysis Reason, then with milk carry out it is fully emulsified mix, by mill and homogenizing method reduce material particles diameter, make mouthfeel it is more smooth easily In absorption.Multi-cultur es cooperative fermentation process improves product special flavour and mouthfeel.
Solve purple potato fermented milk products of a kind of long shelf-life containing dietary fiber in the present invention of above technical problem, formula Include the component of following weight/mass percentage composition：Purple sweet potato powder 2-8%, liquid milk 80-85%, white granulated sugar 6-7%, stable emulsifying Agent 1-1.5%, strain 0.009-0.012% and enzyme preparation 0.02-0.05%, remaining content are water.
By the way that purple sweet potato powder is digested in the present invention, with milk mixed fermentation.If individually being fermented with purple potato, product taste list One, fiber content is too high easily to cause product to precipitate, and nutrition is dull.Purple sweet potato powder fiber content is higher, there is certain guarantor after dissolving It is water-based, age of starch unobvious, unique flavor, be product special flavour main source.
In prioritization scheme, the formula includes the component of following weight/mass percentage composition：Purple sweet potato powder 4-7%, liquid milk 82-85%, white granulated sugar 6.5-7%, emulsion stabilizer 1.2-1.4%, strain 0.009-0.01% and enzyme preparation 0.02- 0.04%, remaining content is water.
In further prioritization scheme, the formula includes the component of following weight/mass percentage composition：Purple sweet potato powder 6%, liquid Milk 85%, white granulated sugar 7%, emulsion stabilizer 1.2%, strain 0.009% and enzyme preparation 0.02%, remaining content are water.
The strain is streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus, lactobacillus acidophilus and Lactobacillus casei, its Middle ratio is 3:2:0.5：0.5；The enzyme preparation is cellulase, hemicellulase, zytase and alpha-amylase and saccharification Enzyme, its ratio are 2:2:1.5:8：1.
Calculated with 1 kilogram of fermented milk products, the emulsion stabilizer includes the component of following quality：Emulsion stabilizer include with The component of lower quality：Emulsifing thickener 1.5-2.2g, hydroxypropyl PASELLI EASYGEL 6.5-10.2g, agar 0.8-1g, biacetyl Tartaric acid list double glyceride 0.1g, single, diglycerine fatty acid ester 0.3-0.5g and pectin 0.8-1g.
The emulsion stabilizer includes the component of following quality：Emulsifing thickener 2g, hydroxypropyl PASELLI EASYGEL 8g, fine jade Fat 0.8g, diacetyl tartarate list double glyceride 0.1g, single, diglycerine fatty acid ester 0.3g and pectin 0.8g.
Purple sweet potato powder particle diameter≤the 0.2mm.
A kind of preparation method of purple potato fermented milk products of long shelf-life containing dietary fiber, comprises the following steps in the present invention：
(1) raw material prepares：Satisfactory milk is selected, some in white granulated sugar and emulsion stabilizer are mixed into Mixed powder is standby；
(2) purple potato slurry is made：Milk is added in high-speed stirred cylinder, 70-80 DEG C is heated to, adds purple sweet potato powder while stirring, Enzyme preparation enzymolysis is stirred, mills, stands and added successively, then by material through 18-22MP homogenizations, at 85 DEG C of inactivations in 20 minutes Reason obtains slurries；
(3) molten sugar mixing：Milk is added in high-speed stirred cylinder, 70-90 DEG C is heated to, adds mixed powder while stirring, it is molten Remaining white sugar, dissolving, filtering are added after solution, filtered fluid mixes with remaining milk and cereal slurry, stirs, obtain mixed liquor A；
(4) homogeneous, sterilizing：To mixed liquor A through 20-22MPa homogenizations, sterilizing, semi-finished product B is obtained；Sterilising temp 90-98 DEG C, sterilization time 4-6min, 23 DEG C -43 DEG C of product outlet temperature；
(5) it is inoculated with：Aseptic inoculation, the semi-finished product C after must being inoculated with are carried out to semi-finished product B；
(6) ferment, be demulsified and freeze：Semi-finished product C is fermented, 41~43 DEG C of fermentation temperature, ferment 5-8h, works as dairy products During acidity >=70T °, stirring demulsification, then freeze to 20-25 DEG C of temperature, terminate fermentation, semi-finished product D；
(7) after-ripening：3-5h of the static holdings of 20-25 DEG C of semi-finished product D will be cooled to and carry out after-ripening；
(8) sterilize, be filling：Pasteurization, 75-80 DEG C of sterilising temp, 25-30S of time, the drop temperature after sterilization 25—30℃；Then it is filling, produce.
Mixing time 13-18min, grinding time 8-12min, time of repose 25-35min in the step (2), stand temperature 60-70 DEG C of degree, 55-65 DEG C of hydrolysis temperature, enzymolysis time 0.8-1.5h；Enzymolysis process intermittent stirs in prioritization scheme, i.e., Mixer stirring 1.5-2.5min is opened per stationary intervals 8-12min.
Shift to an earlier date 25-35min in the step (5) strain is taken out into defrosting, dissolving and stood, after standing activation 8-12min Inoculation.
Feature of the present invention
A, strain improvement：Compounded using strain for special seed selection probiotics, with Lactobacillus casei, Bulgarian lactic acid bar Bacterium, lactobacillus acidophilus compounding seed selection form, and bacterial activity is strong, and ferment local-flavor is good.
B, containing dietary fiber：Using purple potato abundant raw material dietary fiber, product dietary fiber content is improved, product meals are fine Dimension hplc reaches 1.5%, is beneficial to human body intestinal canal health.
C, contain anthocyanidin in purple potato, human immunological competence, anti-aging can be strengthened.
D, handling process：Purple potato raw material is through dissolving, milling, aging technique, and cereal materialses dissolving is more thorough, and mouthfeel is thinner It is greasy.
E, purple sweet potato starch digests：The more smooth exquisiteness of mouthfeel after enzymolysis, homogeneous, it is easier to nutrient absorption.
F, color and luster flavor：Unique flavor, pigment not being added but is rich in natural anthocyanidin, product color presents natural purplish red Color, visual effect are good.
Dairy products have the characteristics of natural purple in the present invention, and the nutrition of this product cereal and color and luster derive from natural food materials, Non-pigment adds, can 6 months shelf-lifves.Taste is pleasant, and sweet taste is moderate, nutritious.
Brief description of the drawings
Fig. 1 is the process chart in the present invention
Embodiment
With reference to embodiment, the present invention is described in detail：
Embodiment 1
A kind of purple potato fermented milk products containing dietary fiber and probiotics, are first screened milk, then purple potato raw material is entered Row dissolve, milled, the processing of aging, enzymolysis, homogeneous and inactivation step, milk after screening, handle after slurries and stabilizer mix Produced successively by homogeneous, sterilizing, strain inoculation, fermentation, demulsification, refrigeration, pasteurization, sterile filling again after conjunction, wherein respectively Material quality percentage composition is purple sweet potato powder 6%, liquid milk 85%, white granulated sugar 7%, emulsion stabilizer 0.3%, strain 0.009%, enzyme preparation 0.02% remaining content be water.
Strain is streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus, lactobacillus acidophilus, Lactobacillus casei, and ratio is 3:2:0.5：0.5.
Calculated with 1 kilogram of fermented milk products, the emulsion stabilizer includes the component of following quality：Emulsifing thickener 2g, hydroxyl Propyl group PASELLI EASYGEL 8g, agar 0.8g, diacetyl tartarate list double glyceride 0.1g, single, diglycerine fatty acid ester 0.3g, Pectin 0.8g.Emulsion stabilizer protection, hardness, elasticity, the water-retaining property of lifting acidified milk, the stability extended in shelf life of products Can, so as to protect product quality stable.
The enzyme preparation is cellulase, hemicellulase, zytase and alpha-amylase, carbohydrase, cellulase, half Cellulase, zytase and alpha-amylase：Carbohydrase ratio is 2:2:1.5:8：1.
Specific preparation method is as follows：
(1) milk supply is screened：Select satisfactory liquid milk, protein content >=3.2%；Purple sweet potato powder grain diameter≤ 0.1mm；It is standby that some (the 30% of total amount) in white granulated sugar and emulsion stabilizer are mixed into mixed powder；Choosing conforms to The liquid milk or milk powder asked；Some in white granulated sugar is pressed 3 with emulsion stabilizer:1 is well mixed；
Animal protein raw material of fine qualities is selected, it is perfect with yeastiness to be advantageous to product quality raising.
(2) purple sweet potato powder Feedstock treating：Purple potato raw material is by dissolving, milling, aging, enzymolysis, homogeneous and inactivation treatment be into slurry；
Dissolving：Add water in high-speed stirred cylinder, be heated to 50-60 DEG C, open stirring, add purple sweet potato powder stir 15 minutes it is complete Into preliminarily solubilised.
Mill：Cereal slurry after preliminarily solubilised is milled 10 minutes by colloid mill circulation, it is ensured that serous granule≤0.1mm.
Stand gelatinization：：Underflow material after milling stands 30 minutes in heat insulation tank, it is ensured that cereal-granules and starch Abundant water swelling.
Enzymolysis：Underflow liquid is cooled to 50 DEG C, enzyme preparation is added by formula rate, starts timing after stirring 10min, during which Mixer is opened per stationary intervals 10min to stir 2 minutes, is digested and is completed after 60min.Formed sediment in the enzymolysis process decomposable asymmetric choice net purple potato Powder, make products taste more smooth, nutrition is easier to be absorbed by the body.Stirring makes enzyme preparation be completely dispersed uniformly, ensures enzyme preparation Fully contacted with material.
Homogeneous：The cereal concentrated slurry completed will be digested through 18MP homogenizations, 85 DEG C are warming up to and keep 20min to terminate enzyme Solution, it is cooled back to 4 DEG C and obtains cereal slurry.
(3) molten sugar mixing：The 30% of total amount milk is added in high-speed stirred cylinder, is heated to 70-75 DEG C, stirring is opened, adds Enter the mixed powder in step (1), after being completely dissolved, add remaining a part of white sugar, filter until completely dissolved, filtered fluid Mix, and stir with the cereal slurry in remaining milk and step (2), obtain mixed liquor A；
(5) homogeneous：At a temperature of 65 DEG C, to A through 20MPa homogenizations, sterilizing, 95 DEG C of sterilising temp, sterilization time 5min, 43 DEG C of product outlet temperature, the semi-finished product B after must sterilizing；Control product outlet temperature be in subsequent handling inoculation needed for The temperature wanted, it is suitable for temperature needed for microbial fermentation.
(5) it is inoculated with：2000ml semi-finished product C are taken with inoculation container after sterilization, strain are dissolved in wherein, strain fully dissolves After completely, aseptic inoculation, the semi-finished product D after must being inoculated with are carried out to C after standing 10 minutes；
(6) ferment, be demulsified, refrigeration：C is fermented, 41 DEG C of fermentation temperature, ferment 8h after sample detection, work as sample drop Determine acidity for 70T ° when, semi-finished product are demulsified and stirred, then are freezed to 20 DEG C of temperature, to terminate fermentation；The demulsification time is 3min, when Between it is long can produce sense of eking out a living, on the contrary then demulsification deficiency；The fermentation temperature is the optimum fermentation temp of mixed bacteria；Fermentation terminates It is a process, refrigeration arrives demand temperature, and microbial activity reduces, and fermentation, which is considered as, to be terminated.Single tank material freezes total time Control is too high to avoid acidity from increasing within 30min.Single tank material refrigeration total time control is within 30min, to avoid acid Degree increases too high.
(7) after-ripening：The static holding 4h of 22 DEG C of semi-finished product D will be cooled to and carry out after-ripening, secondary fermentation under low temperature, when acidity reaches After-ripening is terminated at 75T °；
(8) sterilize, be filling：Pasteurization, 78 DEG C, time 26S of sterilising temp, 27 DEG C of the drop temperature after sterilization；Then It is filling, produce.Occur viscosity reduction, protein denaturation after Yoghourt re-pasteurization, whey separates out, and selects suitable stabilizers, closes Suitable production technology is important.
Dairy products are in purple in the present invention.In manufacturing process, controlled by rational processing temperature, keep product color Pool, during storage, product colour is kept by the product packaging every light oxygen barrier.
Embodiment 2
A kind of purple potato fermented milk products containing dietary fiber and probiotics, formula include the group of following weight/mass percentage composition Part：Purple sweet potato powder 2%, liquid milk 80%, white granulated sugar 6%, emulsion stabilizer 1%, strain 0.009% and enzyme preparation 0.02%, Remaining content is water.
Strain is streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus, lactobacillus acidophilus and Lactobacillus casei, wherein comparing Example is 3:2:0.5：0.5；The enzyme preparation is cellulase, hemicellulase, zytase and alpha-amylase and carbohydrase, its Ratio is 2:2:1.5:8：1.
Calculated with 1 kilogram of fermented milk products, the emulsion stabilizer includes the component of following quality：Emulsion stabilizer include with The component of lower quality：Emulsifing thickener 1.5g, hydroxypropyl PASELLI EASYGEL 6.5g, agar 0.8g, diacetyl tartarate Dan Shuan Glyceride 0.1g, single, diglycerine fatty acid ester 0.3g and pectin 0.8g.
Specific preparation method comprises the following steps：
(1) raw material prepares：Select satisfactory milk, protein content >=3.2%；By purple grain grinding, purple cereal Grain diameter≤0.2mm；Some (for the 28% of total amount) in white granulated sugar and emulsion stabilizer are mixed into mixing Powder is standby；
(2) purple cereal slurry is made：Milk (totalling amount milk 40%) is added in high-speed stirred cylinder, is heated to 70 DEG C, side Stirring side and add purple sweet potato powder, enzyme preparation enzymolysis is milled, stands and added to stirring, colloid mill successively, then by material through 18MP homogeneous Processing, freeze and terminate enzymolysis to 4 DEG C, obtain cereal slurry；Mixing time 13min, grinding time 8min, time of repose 25min are quiet Put temperature 60 C, 55 DEG C of hydrolysis temperature, enzymolysis time 0.8h.
(3) molten sugar mixing：Milk (totalling amount milk 40%) is added in high-speed stirred cylinder, is heated to 80 DEG C, while stirring Mixed powder is added, remaining white sugar, dissolving, filtering are added after dissolving, filtered fluid mixes with remaining milk and cereal slurry, adds second After base maltol and soybean protein and stir, obtain mixed liquor A；
(4) homogeneous, sterilizing：To mixed liquor A through 22MPa homogenizations, sterilizing, semi-finished product B is obtained；90 DEG C of sterilising temp, go out Bacterium time 4min, 41 DEG C DEG C of product outlet temperature；
(5) it is inoculated with：25min, which takes out strain, in advance thaws, is completely dissolved and stands, to semi-finished product after standing activation 8min B carries out aseptic inoculation, the semi-finished product C after must being inoculated with；
(6) ferment, be demulsified and freeze：Semi-finished product C is fermented, 41 DEG C of fermentation temperature, ferment 8h, when dairy products acidity >= At 70T °, stirring demulsification, then freeze to 20 DEG C of temperature, terminate fermentation；
(7) after-ripening：The static holding 5h of 20 DEG C of semi-finished product D will be cooled to and carry out after-ripening, secondary fermentation under low temperature, when acidity reaches After-ripening is terminated at 75T °；
(8) sterilize, be filling：Pasteurization, 750 DEG C, time 30S of sterilising temp, 25 DEG C of the drop temperature after sterilization；Then It is filling, produce.
Embodiment 3
A kind of purple potato fermented milk products containing dietary fiber and probiotics, formula include the group of following weight/mass percentage composition Part：Purple sweet potato powder 8%, liquid milk 85%, white granulated sugar 7%, emulsion stabilizer 1.5%, strain 0.012% and enzyme preparation 0.05%, remaining content is water.
Strain is streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus, lactobacillus acidophilus and Lactobacillus casei, wherein comparing Example is 3:2:0.5：0.5；The enzyme preparation is cellulase, hemicellulase, zytase and alpha-amylase and carbohydrase, its Ratio is 2:2:1.5:8：1.
Calculated with 1 kilogram of fermented milk products, the emulsion stabilizer includes the component of following quality：Emulsion stabilizer include with The component of lower quality：Emulsifing thickener 2.2g, hydroxypropyl PASELLI EASYGEL 10.2g, agar 1g, diacetyl tartarate list are double sweet Grease 0.1g, single, diglycerine fatty acid ester 0.5g and pectin 1g.
Emulsion stabilizer includes the component of following quality：Emulsifing thickener 2g, hydroxypropyl PASELLI EASYGEL 8g, agar 0.8g, diacetyl tartarate list double glyceride 0.1g, single, diglycerine fatty acid ester 0.3g and pectin 0.8g.
Specific preparation method comprises the following steps：
(1) raw material prepares：Select satisfactory milk, protein content >=3.2%；By purple grain grinding, purple cereal Grain diameter≤0.2mm；By some (for the 32% of total amount) and emulsion stabilizer in white granulated sugar
(2) it is standby to be mixed into mixed powder；
(2) purple cereal slurry is made：Milk (totalling amount milk 35%) is added in high-speed stirred cylinder, is heated to 80 DEG C, side Stirring side and add purple sweet potato powder, enzyme preparation enzymolysis is milled, stands and added to stirring, colloid mill successively, then by material through 22MP homogeneous Processing, freeze and terminate enzymolysis to 4 DEG C, obtain cereal slurry；Mixing time 18min, grinding time 12min, time of repose 35min, 70 DEG C of dwell temperature, 65 DEG C of hydrolysis temperature, enzymolysis time 1.2h；Enzymolysis process intermittent stirs, i.e., per stationary intervals 12min Open mixer stirring 1.5min.
(3) molten sugar mixing：Milk (totalling amount milk 35%) is added in high-speed stirred cylinder, is heated to 90 DEG C, while stirring Mixed powder is added, remaining white sugar, dissolving, filtering are added after dissolving, filtered fluid mixes with remaining milk and cereal slurry, adds second After base maltol and soybean protein and stir, obtain mixed liquor A；
(4) homogeneous, sterilizing：To mixed liquor A through 22MPa homogenizations, sterilizing, semi-finished product B is obtained；98 DEG C of sterilising temp, go out Bacterium time 6min, 43 DEG C of product outlet temperature；
(5) it is inoculated with：25-35min, which takes out strain, in advance thaws, is completely dissolved and stands, and stands after activation 12min double Finished product B carries out aseptic inoculation, the semi-finished product C after must being inoculated with；
(6) ferment, be demulsified and freeze：Semi-finished product C is fermented, 43 DEG C of fermentation temperature, ferment 5h, when dairy products acidity >= At 70T °, stirring demulsification, then freeze to 25 DEG C of temperature, terminate fermentation；
(7) after-ripening：The static holding 3h of 25 DEG C of semi-finished product D will be cooled to and carry out after-ripening, secondary fermentation under low temperature, when acidity reaches After-ripening is terminated at 75T °；
(8) sterilize, be filling：Pasteurization, 80 DEG C, time 25S of sterilising temp, 30 DEG C of the drop temperature after sterilization；Then It is filling, produce.
Embodiment 4
A kind of purple potato fermented milk products containing dietary fiber and probiotics, formula include the group of following weight/mass percentage composition Part：Purple sweet potato powder 4%, liquid milk 82%, white granulated sugar 6.5%, emulsion stabilizer 1.2%, strain 0.009% and enzyme preparation 0.02%, remaining content is water.
Strain is streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus, lactobacillus acidophilus and Lactobacillus casei, wherein comparing Example is 3:2:0.5：0.5；The enzyme preparation is cellulase, hemicellulase, zytase and alpha-amylase and carbohydrase, its Ratio is 2:2:1.5:8：1.
Calculated with 1 kilogram of fermented milk products, the emulsion stabilizer includes the component of following quality：Emulsion stabilizer include with The component of lower quality：Emulsifing thickener 1.5g, hydroxypropyl PASELLI EASYGEL 7.5g, agar 0.8g, diacetyl tartarate Dan Shuan Glyceride 0.1g, single, diglycerine fatty acid ester 0.3g and pectin 0.8g.
Specific preparation method comprises the following steps：
(1) raw material prepares：Select satisfactory milk, protein content >=3.2%；By purple grain grinding, purple cereal Grain diameter≤0.2mm；Some (for the 30% of total amount) in white granulated sugar and emulsion stabilizer are mixed into mixing Powder is standby；
(2) purple cereal slurry is made：Milk (totalling amount milk 30%) is added in high-speed stirred cylinder, is heated to 72 DEG C, side Stirring side and add purple sweet potato powder, enzyme preparation enzymolysis is milled, stands and added to stirring, colloid mill successively, then by material through 20MP homogeneous Processing, freeze and terminate enzymolysis to 4 DEG C, obtain cereal slurry；Mixing time 16min, grinding time 9min, time of repose 28min are quiet Put 62 DEG C of temperature, 58 DEG C of hydrolysis temperature, enzymolysis time 0.9h；Enzymolysis process intermittent stirs, i.e., is opened per stationary intervals 8min Open mixer stirring 1.8min.
(3) molten sugar mixing：Milk (totalling amount milk 30%) is added in high-speed stirred cylinder, is heated to 75 DEG C, while stirring Mixed powder is added, remaining white sugar, dissolving, filtering are added after dissolving, filtered fluid mixes with remaining milk and cereal slurry, adds second After base maltol and soybean protein and stir, obtain mixed liquor A；
(4) homogeneous, sterilizing：To mixed liquor A through 21MPa homogenizations, sterilizing, semi-finished product B is obtained；93 DEG C of sterilising temp, go out Bacterium time 5min, 42 DEG C of product outlet temperature；
(5) it is inoculated with：32min, which takes out strain, in advance thaws, is completely dissolved and stands, stand after activation 10min half-and-half into Product B carries out aseptic inoculation, the semi-finished product C after must being inoculated with；
(6) ferment, be demulsified and freeze：Semi-finished product C is fermented, 42 DEG C of fermentation temperature, ferment 7h, when dairy products acidity >= At 70T °, stirring demulsification, then freeze to 23 DEG C of temperature, terminate fermentation；
(7) after-ripening：The static holding 4h of 23 DEG C of semi-finished product D will be cooled to and carry out after-ripening, secondary fermentation under low temperature, when acidity reaches After-ripening is terminated at 75T °；
(8) sterilize, be filling：Pasteurization, 77 DEG C, time 28S of sterilising temp, 26 DEG C of the drop temperature after sterilization；Then It is filling, produce.
Embodiment 5
A kind of purple potato fermented milk products containing dietary fiber and probiotics, formula include the group of following weight/mass percentage composition Part：Purple sweet potato powder 7%, liquid milk 85%, white granulated sugar 7%, emulsion stabilizer 1.4%, strain 0.01% and enzyme preparation 0.04%, Remaining content is water.
Strain is streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus, lactobacillus acidophilus and Lactobacillus casei, wherein comparing Example is 3:2:0.5：0.5；The enzyme preparation is cellulase, hemicellulase, zytase and alpha-amylase and carbohydrase, its Ratio is 2:2:1.5:8：1.
Calculated with 1 kilogram of fermented milk products, the emulsion stabilizer includes the component of following quality：Emulsion stabilizer include with The component of lower quality：Emulsifing thickener 2g, hydroxypropyl PASELLI EASYGEL 8.7g, agar 0.9g, diacetyl tartarate list are double sweet Grease 0.1g, single, diglycerine fatty acid ester 0.4g and pectin 0.9g.
Emulsion stabilizer includes the component of following quality：Emulsifing thickener 2g, hydroxypropyl PASELLI EASYGEL 8g, agar 0.8g, diacetyl tartarate list double glyceride 0.1g, single, diglycerine fatty acid ester 0.3g and pectin 0.8g.
Specific preparation method comprises the following steps：
(1) raw material prepares：Select satisfactory milk, protein content >=3.2%；By purple grain grinding, purple cereal Grain diameter≤0.2mm；Some (for the 30% of total amount) in white granulated sugar and emulsion stabilizer are mixed into mixing Powder is standby；
(2) purple cereal slurry is made：Milk (totalling amount milk 30%) is added in high-speed stirred cylinder, is heated to 76 DEG C, side Stirring side and add purple sweet potato powder, enzyme preparation enzymolysis is milled, stands and added to stirring, colloid mill successively, then by material through 18MP homogeneous Processing, freeze and terminate enzymolysis to 4 DEG C, obtain cereal slurry；Mixing time 15min, grinding time 11min, time of repose 30min, 68 DEG C of dwell temperature, 62 DEG C of hydrolysis temperature, enzymolysis time 1.5h.
(3) molten sugar mixing：Milk (totalling amount milk 35%) is added in high-speed stirred cylinder, is heated to 85 DEG C, while stirring Mixed powder is added, remaining white sugar, dissolving, filtering are added after dissolving, filtered fluid mixes with remaining milk and cereal slurry, adds second After base maltol and soybean protein and stir, obtain mixed liquor A；
(4) homogeneous, sterilizing：To mixed liquor A through 20MPa homogenizations, sterilizing, semi-finished product B is obtained；91 DEG C of sterilising temp, go out Bacterium time 5min, 41.5 DEG C of product outlet temperature；
(5) it is inoculated with：25-35min, which takes out strain, in advance thaws, is completely dissolved and stands, and stands after activation 10min double Finished product B carries out aseptic inoculation, the semi-finished product C after must being inoculated with；
(6) ferment, be demulsified and freeze：Semi-finished product C is fermented, 42.5 DEG C of fermentation temperature, ferment 6h, when dairy products acidity >=70T ° when, stirring demulsification, then freeze to 21 DEG C of temperature terminates fermentation；
(7) after-ripening：The static holding 5h of 22 DEG C of semi-finished product D will be cooled to and carry out after-ripening, secondary fermentation under low temperature, when acidity reaches After-ripening is terminated at 75T °；
(8) sterilize, be filling：Pasteurization, 75 DEG C, time 25S of sterilising temp, 25 DEG C of the drop temperature after sterilization；Then It is filling, produce.
Embodiment 6
Content in specific preparation method such as embodiment 1, a kind of compound purple fermented grain dairy products containing dietary fiber, matches somebody with somebody Side includes the component of following weight/mass percentage composition：Purple sweet potato powder 5%, liquid milk 84%, white granulated sugar 7%, emulsion stabilizer 1.3%th, strain 0.011% and enzyme preparation 0.03%, remaining content are water.
Strain is streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus, lactobacillus acidophilus and Lactobacillus casei, wherein comparing Example is 3:2:0.5：0.5；The enzyme preparation is cellulase, hemicellulase, zytase and alpha-amylase and carbohydrase, its Ratio is 2:2:1.5:8：1.
Calculated with 1 kilogram of fermented milk products, emulsion stabilizer includes the component of following quality：Emulsifing thickener 1.8g, hydroxypropyl Base PASELLI EASYGEL 8.2g, agar 0.8g, diacetyl tartarate list double glyceride 0.1g, single, diglycerine fatty acid ester 0.3g With pectin 0.8g.
The physical and chemical index of fermented milk products in the present invention such as table 1 below：
The physical and chemical index of table 1
Project Index The method of inspection
Fat/(g/100g) ≥3.1 GB5413.3
Total solid/(g/100g) ≥15 GB5413.39
Protein/(g/100g) ≥2.3 GB5009.5
Acidity/(° T) ≥70 GB5413.34
Anthocyanidin content is high, product dietary fiber content 1.5% or more,.
Organoleptic requirements' such as table 2 below：
The organoleptic requirements of table 2
It is in addition, other as pollutant is limited the quantity：Meet GB 2762 regulation, mycotoxin limitation：Meet GB 2761 rule It is fixed, microorganism limitation such as table 3：
The microorganism of table 3 is limited the quantity
Experiment one
By taking embodiment 1 as an example, other contents are the same：
When different standing gelatinization points and time, its effect is different, concrete analysis such as table 4 below：
Table 4
From the above, it can be seen that in 65 DEG C of temperature, either mouthfeel, viscosity and product is stable when standing gelatinization time 0.5h All reach relatively good state in property.Here 55 DEG C of temperature, 1h is stood, it is contemplated that production efficiency optimizes, and excludes.
When different hydrolysis temperatures and time difference, its effect is different, is analyzed as follows table 5：
Table 5
Enzyme is medium temperature enzyme, and temperature is too high or too low influence hydrolysis result, and the shallow lake of cereals can not be made within the process time Powder, cellulose degradation reach the effect of technological requirement.
When Titrable acid angle value difference, its effect is different, is analyzed as follows table 6：
Table 6
Fermentation time different product flavor, acidity are different, and product acidity must is fulfilled for Standard >=70T ° first.
Experiment two
Shelf life of products 2 months in the present invention, after depositing some times, the stability such as table 7 below of product：
The product stability of table 7 tests (37 DEG C of accelerated test test product shelf-lifves)
37 DEG C of insulations
1 day Normally
5 days Normally
10 days A small amount of bleed
20 days A small amount of bleed, bottom are precipitated a little
30 days A small amount of bleed, bottom are precipitated a little
40 days A small amount of bleed, bottom are precipitated a little
50 days Precipitation is arranged at a small amount of bleed, bottom
60 days Bleed is more, and viscosity reduces, and precipitation is arranged at bottom
70 days Surface bleed is more, and viscosity reduces, and precipitation is arranged at bottom
Experiment three
Content in other contents such as embodiment 1, if control group, i.e., when emulsion stabilizer is 0.5% or 2%, product Effect is as follows：
When emulsion stabilizer is 0.5%：Product bleed after two-stage sterilization, viscosity is low,
When emulsion stabilizer is 2%：Product powder sense is strong, poor taste.
When consistent dose is too low or consistent dose is high, product effect is all bad, does not meet product quality requirement.
Experiment four
Content in other contents such as embodiment 1, if control group, i.e., without the starch phosphate of hydroxypropyl two in emulsion stabilizer Ester, the products taste produced is thin, and viscosity drops to 300-500cp, and bleed is serious after placing 2-3 days, does not meet product matter Amount requires.
Experiment five
Content in other contents such as embodiment 1, if control group, i.e., sugar-free enzyme in enzyme preparation, sugar-free enzyme effect, its Products taste is coarse, storage life 10 days or so, local viscosity occurs and uprises, and product layering, elutriation, not meeting product quality will Ask.
Taste tests：The people of test number 400
Test result is：Having very much appetite sense and comparing has appetite sense accounting 97%；Fermented yoghourt aromatic flavour ground accounting 98%；Sweet tea acid ratio harmony accounts for 99%, and cereal flavor mellow 96%, delicate mouthfeel accounts for 98%；Overall excellent and good accounting 97%.
The preferred embodiments of the present invention are the foregoing is only, are merely illustrative for the purpose of the present invention, and it is nonrestrictive； Those of ordinary skill in the art understand that can carry out many to it in the spirit and scope that the claims in the present invention are limited changes Become, modification, or even equivalent change, but fall within protection scope of the present invention.

Claims (10)

  1. A kind of 1. purple potato fermented milk products of long shelf-life containing dietary fiber, it is characterised in that：Formula includes following quality percentage The component of content：Purple sweet potato powder 2-8%, liquid milk 80-85%, white granulated sugar 6-7%, emulsion stabilizer 1-1.5%, strain 0.009- 0.012% and enzyme preparation 0.02-0.05%, remaining content are water.
  2. A kind of 2. purple potato fermented milk products of long shelf-life containing dietary fiber according to claim 1, it is characterised in that：It is described Formula includes the component of following weight/mass percentage composition：Purple sweet potato powder 4-7%, liquid milk 82-85%, white granulated sugar 6.5-7%, emulsification Stabilizer 1.2-1.4%, strain 0.009-0.01% and enzyme preparation 0.02-0.04%, remaining content are water.
  3. A kind of 3. purple potato fermented milk products of long shelf-life containing dietary fiber according to claim 2, it is characterised in that：It is described Formula includes the component of following weight/mass percentage composition：Purple sweet potato powder 6%, liquid milk 85%, white granulated sugar 7%, emulsion stabilizer 1.2%th, strain 0.009% and enzyme preparation 0.02%, remaining content are water.
  4. 4. according to purple potato fermented milk products of a kind of long shelf-life containing dietary fiber described in claim 1-3, it is characterised in that： The strain is streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus, lactobacillus acidophilus and Lactobacillus casei, and wherein ratio is 3:2:0.5：0.5；The enzyme preparation is cellulase, hemicellulase, zytase and alpha-amylase and carbohydrase, its ratio For 2:2:1.5:8：1.
  5. A kind of 5. purple potato fermented milk products of long shelf-life containing dietary fiber according to claim 1, it is characterised in that：With 1 Kilogram fermented milk products calculate, and the emulsion stabilizer includes the component of following quality：Emulsion stabilizer includes the group of following quality Part：Emulsifing thickener 1.5-2.2g, hydroxypropyl PASELLI EASYGEL 6.5-10.2g, agar 0.8-1g, diacetyl tartarate list Double glyceride 0.1g, single, diglycerine fatty acid ester 0.3-0.5g and pectin 0.8-1g.
  6. A kind of 6. composite red color fermented grain dairy products containing dietary fiber according to claim 5, it is characterised in that：It is described Emulsion stabilizer includes the component of following quality：Emulsifing thickener 2g, hydroxypropyl PASELLI EASYGEL 8g, agar 0.8 g are double Acetyltartaric acid single double glyceride 0.1g, single, diglycerine fatty acid ester 0.3g and pectin 0.8g.
  7. 7. a kind of preparation method of black cereal fermented milk products containing dietary fiber and probiotics according to claim 1, It is characterized in that：Purple sweet potato powder particle diameter≤the 0.2mm.
  8. 8. a kind of preparation method of purple potato fermented milk products of long shelf-life containing dietary fiber according to claim 1, including Following steps：
    （1）Raw material prepares：Satisfactory milk is selected, some in white granulated sugar and emulsion stabilizer are mixed into mixing Powder is standby；
    （2）Make purple potato slurry：Milk is added in high-speed stirred cylinder, 70-80 DEG C is heated to, adds purple sweet potato powder while stirring, according to It is secondary to stir, mill, stand and add enzyme preparation enzymolysis, then by material through 18-22MP homogenizations, 85 DEG C of 20 minutes inactivation treatments Obtain slurries；
    （3）Molten sugar mixing：Milk is added in high-speed stirred cylinder, 70-90 DEG C is heated to, mixed powder is added while stirring, after dissolving Remaining white sugar, dissolving, filtering are added, filtered fluid mixes with remaining milk and cereal slurry, stirs, obtain mixed liquor A；
    （4）Homogeneous, sterilizing：To mixed liquor A through 20-22MPa homogenizations, sterilizing, semi-finished product B is obtained;90-98 DEG C of sterilising temp, Sterilization time 4-6min, 23 DEG C -43 DEG C of product outlet temperature；
    （5）Inoculation：Aseptic inoculation, the semi-finished product C after must being inoculated with are carried out to semi-finished product B；
    （6）Fermentation, demulsification and refrigeration：Semi-finished product C is fermented, 41~43 DEG C of fermentation temperature, ferment 5-8h, when dairy products acidity At >=70 T °, stirring demulsification, then freeze to 20-25 DEG C of temperature, terminate fermentation, semi-finished product D；
    （7）After-ripening：3-5h of the static holdings of 20-25 DEG C of semi-finished product D will be cooled to and carry out after-ripening；
    （8）Sterilize, be filling：Pasteurization, 75-80 DEG C of sterilising temp, 25-30S of time, the drop temperature 25-30 after sterilization ℃；Then it is filling, produce.
  9. 9. a kind of preparation method of black cereal fermented milk products containing dietary fiber and probiotics according to claim 8, It is characterized in that：The step（2）Middle mixing time 13-18min, grinding time 8-12min, time of repose 25-35min are quiet Put 60-70 DEG C of temperature, 55-65 DEG C of hydrolysis temperature, enzymolysis time 0.8-1.5h；Enzymolysis process intermittent stirs in prioritization scheme Mix, i.e., mixer stirring 1.5-2.5min is opened per stationary intervals 8-12min.
  10. 10. a kind of preparation method of black cereal fermented milk products containing dietary fiber and probiotics according to claim 8, It is characterized in that：The step（5）In in advance 25-35min by strain take out thaw, dissolving and stand, stand activation 8-12min After be inoculated with.
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CN102986873A (en) * 2012-12-17 2013-03-27 青岛森淼实业有限公司 Method for making purple sweet potato yoghourt
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Application publication date: 20180223