CN107771933A - Prepare the method and dairy products of dairy products - Google Patents
Prepare the method and dairy products of dairy products Download PDFInfo
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- CN107771933A CN107771933A CN201710813652.0A CN201710813652A CN107771933A CN 107771933 A CN107771933 A CN 107771933A CN 201710813652 A CN201710813652 A CN 201710813652A CN 107771933 A CN107771933 A CN 107771933A
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- dairy products
- fermentation
- milk
- glucurone
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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
- A23C9/13—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
Abstract
The invention discloses the method and dairy products for preparing dairy products, wherein, this method is using glucurone as leavening.Dairy products are prepared by using this method, on the one hand can solve the problems, such as the different batches of product streaking one brought in fermentation process because bacterial activity is unstable, on the other hand can also avoid causing product viscosity too high using strain fermentation, so as to which the drinking yoghourt of low viscosity be prepared.
Description
Technical field
The present invention relates to field of food, and specifically, the present invention relates to the method and dairy products for preparing dairy products.
Background technology
Normal-temperature yoghourt is increasingly consumed because it has the characteristics of long shelf-life, can be deposited and be sold at normal temperatures
Person is favored.
However, the existing method for preparing normal-temperature yoghourt still has much room for improvement.
The content of the invention
The present invention is proposed based on discovery of the inventor to following facts and problem：
Due to employing sterilization technology in normal-temperature yoghourt preparation technology, in addition to without lactic acid bacteria, normal-temperature yoghourt is in nutriture value
Simultaneously larger difference is not present in value aspect and low-temperature yoghurt.Needed in view of normal-temperature yoghourt in preparation process by sterilizing
Reason, lactic acid bacteria living is not present in it in finished product, and milk forms the texture of Yoghourt when the strain of addition early stage is intended merely to.
In consideration of it, the present invention proposes the method and dairy products for preparing dairy products.This method is with glucurone generation
Drinking yoghourt is prepared as leavening for strain, and the drinking yoghourt being prepared has quality homogeneous, low-viscosity excellent
Point.
In the first aspect of the present invention, the present invention proposes a kind of method for preparing dairy products.According to the implementation of the present invention
Example, this method is using glucurone as leavening.
Thus, the method for preparing dairy products according to embodiments of the present invention replaces strain by using glucurone
As leavening, on the one hand can solve the different batches of product streaking brought in fermentation process because bacterial activity is unstable
One the problem of, it on the other hand can also avoid causing product viscosity too high using strain fermentation, so as to which low viscosity be prepared
Drinking yoghourt.
In addition, the method according to the above embodiment of the present invention for preparing dairy products can also have technology additional as follows special
Sign：
In some embodiments of the invention, methods described includes：
(1) raw milk is pre-processed；
(2) stabilizer of predetermined ratio, sweetener are added into the raw milk Jing Guo the pretreatment and is mixed, with
Just former milk is obtained；
(3) glucurone is added into the former milk and carries out fermentation process；
(4) step (3) resulting material is subjected to demulsification processing, and adds flavoring essence and carry out blending；
(5) step (4) resulting material is subjected to sterilization processing, to obtain the dairy products.
In some embodiments of the invention, in step (3), the addition of the glucurone is the former milk
The 0.5~1% of quality.
In some embodiments of the invention, in step (3), the temperature of the fermentation process is 0~50 degree Celsius, the time
For 5~6h.
In some embodiments of the invention, in step (3), by the glucurone in a manner of low temperature sprays
Add.
In some embodiments of the invention, in step (1), the pretreatment includes successively carrying out the raw milk
Filter, degassing, homogeneous and sterilization processing.
In some embodiments of the invention, in step (2), the stabilizer forms sediment including pectin, agar and hydroxypropyl two
Powder phosphate, the sweetener are white granulated sugar.
In some embodiments of the invention, in step (4), the speed of agitator that the demulsification processing uses is 20~30r/
Min, time 5min.
In some embodiments of the invention, in step (5), the sterilization processing is pasteurize, the pasteurize
Temperature be 75~121 DEG C, the time is 20~30s.
In some embodiments of the invention, the method for preparing dairy products further comprises：To step (1) gains
Casein micelles are added in material.
In some embodiments of the invention, the method for preparing dairy products further comprises：To step (4) gains
Citric acid, sodium citrate and diacetyl tartarate list double glyceride are added in material.
In the second aspect of the present invention, the present invention proposes a kind of dairy products.According to an embodiment of the invention, the dairy products
It is prepared using the method for preparing dairy products of above-described embodiment.
According to an embodiment of the invention, the dairy products have the advantages of quality homogeneity is good, viscosity is low, and in flavor taste
Aspect and the Yoghourt no significant difference of traditional bacterial classification fermentation.
In the third aspect of the present invention, the present invention proposes a kind of method for preparing dairy products.According to the implementation of the present invention
Example, this method include：
(1) by raw milk through 0.5mm apertures strainer filtering；
(2) raw milk that step (1) is filtrated to get is preheated to 60~65 DEG C, and successively in -0.9~-0.6bar pressure
Processing is de-gassed under power, homogenization is carried out under 160~180bar of stagnation pressure, sterilize 300s at 94~96 DEG C, is cooled to 4
It is DEG C stand-by；
(3) step (2) institute is added after pectin, agar, hydroxypropyl PASELLI EASYGEL and white granulated sugar being carried out into mixing material
Material, the mass ratio of the gross mass of the pectin, agar and hydroxypropyl PASELLI EASYGEL and the white granulated sugar is 1:5；
(4) into step (3), low temperature sprays glucurone and fermented at 42~44 DEG C in resulting material
Processing, the glucurone addition are the 0.5wt% of the quality of material, and the speed of the low temperature spray is little
In 0.5kg/min；
(5) step (4) resulting material is subjected to demulsification processing 5min under 20~30r/min speed of agitator；
(6) flavoring essence is added into step (5) resulting material and stirs 30min and carries out blending, the flavoring essence
Addition is the 0.2~0.3% of the quality of material；
(7) step (6) resulting material is carried out carrying out 20~30s of sterilization processing at 75 DEG C, to obtain the breast system
Product.
Thus, the method for preparing dairy products according to embodiments of the present invention replaces strain by using glucurone
As leavening, on the one hand can solve the different batches of product streaking brought in fermentation process because bacterial activity is unstable
One the problem of, it on the other hand can also avoid causing product viscosity too high using strain fermentation, so as to which low viscosity be prepared
Drinking yoghourt.
The additional aspect and advantage of the present invention will be set forth in part in the description, and will partly become from the following description
Obtain substantially, or recognized by the practice of the present invention.
Brief description of the drawings
The above-mentioned and/or additional aspect and advantage of the present invention will become in the description from combination accompanying drawings below to embodiment
Substantially and it is readily appreciated that, wherein：
Fig. 1 is the method flow schematic diagram according to an embodiment of the invention for preparing dairy products；
Fig. 2 is dairy products rheological equationm of state figure according to an embodiment of the invention；
Fig. 3 is the dairy products rheological equationm of state figure according to further embodiment of the present invention；
Fig. 4 is the dairy products rheological equationm of state figure according to another embodiment of the invention；
Fig. 5 is the dairy products rheological equationm of state figure according to another embodiment of the invention；
Fig. 6 is the dairy products rheological equationm of state figure according to another embodiment of the invention；
Fig. 7 is the dairy products rheological equationm of state figure according to another embodiment of the invention；
Fig. 8 is dairy products Analyses Methods for Sensory Evaluation Results figure according to an embodiment of the invention；
Fig. 9 is the dairy products Analyses Methods for Sensory Evaluation Results figure according to further embodiment of the present invention；
Figure 10 is the dairy products Analyses Methods for Sensory Evaluation Results figure according to another embodiment of the invention.
Embodiment
Embodiments of the invention are described below in detail.The embodiments described below is exemplary, is only used for explaining this hair
It is bright, and be not considered as limiting the invention.Unreceipted particular technique or condition in embodiment, according to text in the art
Offer described technology or condition or carried out according to product description.Agents useful for same or the unreceipted production firm person of instrument,
For the conventional products of acquisition purchased in market can be passed through.
In the first aspect of the present invention, the present invention proposes a kind of method for preparing dairy products.According to the implementation of the present invention
Example, this method is using glucurone as leavening.
The method for preparing dairy products according to embodiments of the present invention replaces strain conduct by using glucurone
Leavening, on the one hand can solve the different batches of product streaking one brought in fermentation process because bacterial activity is unstable
Problem, it on the other hand can also avoid causing product viscosity too high using strain fermentation, so as to which drinking for low viscosity be prepared
Type Yoghourt.
The method for preparing dairy products according to embodiments of the present invention is described in detail below with reference to Fig. 1.According to this hair
Bright embodiment, this method include：
S100：Pretreatment
In the step, raw milk is pre-processed.Raw milk need to meet related in GB19301-2010 when receiving
It is required that and regulation, the temporary storage time of raw milk is no more than 2h, period of storage is no more than 12h.
According to a particular embodiment of the invention, above-mentioned pretreatment can include：Raw milk is filtered successively, deaerated,
Homogeneous and sterilization processing.Specifically, raw milk can be filtered using 0.5mm apertures filter screen；And then raw milk is preheated
To 60~65 DEG C, processing is de-gassed under -0.9~-0.6bar pressure, hereafter, is carried out under 160~180bar of stagnation pressure equal
Matter processing, and the 300s that sterilized at 95 ± 1 DEG C, it is ensured that the raw milk before fermentation is in germ-free condition, after the assay was approved, is cooled to
4 DEG C or so, it is stand-by that storage is no more than 12h.
According to a particular embodiment of the invention, casein micelles can be added into S100 resulting materials, so as to enter
One step improves the protein content in the dairy products being prepared.
S200：Batch mixing
In the steps, the stabilizer of predetermined ratio, sweetener are added into the raw milk by pretreatment and is mixed,
To obtain former milk.
According to a particular embodiment of the invention, the raw milk by pretreatment first can be warming up to 45~50 DEG C, then
Stabilizer and sweetener are weighed, in some embodiments of the invention, the mass ratio of stabilizer and sweetener can be 1:(4~
5), and then material is carried out to stabilizer and sweetener using the pretreated raw milk of 40~50 times of weight and stirs 1h, treated
After material fully dissolves, feeding observation, if without caking phenomenon, subsequent step can be carried out, if material caking, reunion etc. occurs now
As then needing to continue stirring untill material is dispersed.
According to a particular embodiment of the invention, aforementioned stable agent can include pectin, agar and the starch phosphate of hydroxypropyl two
Ester, above-mentioned sweetener can be white granulated sugar.
According to a particular embodiment of the invention, after batch mixing is completed, pretreated raw milk or pure can be used
Water will be settled to predetermined quality or volume by the former milk of batch mixing.
S300：Fermentation process
In the step, glucurone is added into former milk obtained by S200 and carries out fermentation process.Inventor's discovery,
Strain is replaced as leavening by using glucurone, on the one hand can be solved in fermentation process because of bacterial activity not
The problem of different batches of product streaking one that stabilized zone is come, it on the other hand can also avoid causing product using strain fermentation
Viscosity is too high, so as to which the drinking yoghourt of low viscosity be prepared.
According to a particular embodiment of the invention, the addition of glucurone can be former milk quality 0.5~
1%, thus, it is possible to further promote the fermentation of former milk, and improve the quality for the dairy products being prepared.
According to a particular embodiment of the invention, the temperature of fermentation process can be 0~50 degree Celsius, the time can be 5~
6h.Relative to limitation of traditional strain fermentation for fermentation temperature, sent out using glucurone as leavening
Ferment processing, can be to complete in 0~50 DEG C of temperature range, and temperature is less than 0 DEG C, and the water in former milk can freeze, and influence fermentation
Carry out, higher than 50 DEG C, the lactalbumin caused in former milk is denatured.
According to a particular embodiment of the invention, glucurone is added in a manner of low temperature sprays.Thus, it is possible to
Prevent milk protein local overacidification and be denatured.In some embodiments of the invention, the speed of low temperature spray can be not
Higher than 0.5kg/min.
According to a particular embodiment of the invention, after fermentation process carries out 5h, sampling is observed and determined, if product has been formed
Preferable gel structure, and pH value can then stop fermenting between 4.1~4.3, otherwise, should continue to ferment.
S400：Demulsification is handled
In the step, S300 resulting materials are subjected to demulsification processing, and adds flavoring essence and carries out blending.The present invention's
In some embodiments, the addition of flavoring essence can be the 0.2~0.3% of fermented product quality, and can be eaten adding
After essence, to material stirring 30min.
According to a particular embodiment of the invention, the speed of agitator that demulsification processing uses can be 20~30r/min, and the time can
Think 5min.
In some embodiments of the invention, acidity regulator can be added in the material of processing to by being demulsified, such as
Citric acid, sodium citrate and diacetyl tartarate list double glyceride, thus, it is possible to further improve the taste flavor of product.
S500：Sterilization processing
In the step, S400 resulting materials are subjected to sterilization processing, so as to gained dairy products product.According to the tool of the present invention
Body embodiment, sterilization processing can be pasteurize, and the temperature of pasteurize can be 75~121 DEG C, and the time is 20~30s.
According to a particular embodiment of the invention, the dairy products product being prepared can use cold-aseptic filling technology to carry out
It is canned.Specifically, sterile filling can be carried out at 20~25 DEG C, nitrogen gas concn 99.999%, nitrogen pressure 1.5 ±
0.2bar, 1.5 ± 0.2slm of nitrogen flow.
Thus, the method for preparing dairy products according to embodiments of the present invention replaces strain by using glucurone
As leavening, on the one hand can solve the different batches of product streaking brought in fermentation process because bacterial activity is unstable
One the problem of, it on the other hand can also avoid causing product viscosity too high using strain fermentation, so as to which low viscosity be prepared
Drinking yoghourt.
In the second aspect of the present invention, the present invention proposes a kind of dairy products.According to an embodiment of the invention, the dairy products
It is prepared using the method for preparing dairy products of above-described embodiment.
According to an embodiment of the invention, the dairy products have the advantages of quality homogeneity is good, viscosity is low, and in flavor taste
Aspect and the Yoghourt no significant difference of traditional bacterial classification fermentation.
In the third aspect of the present invention, the present invention proposes a kind of method for preparing dairy products.According to the implementation of the present invention
Example, this method include：
(1) by raw milk through 0.5mm apertures strainer filtering；
(2) raw milk that step (1) is filtrated to get is preheated to 60~65 DEG C, and successively in -0.9~-0.6bar pressure
Processing is de-gassed under power, homogenization is carried out under 160~180bar of stagnation pressure, sterilize 300s at 94~96 DEG C, is cooled to 4
It is DEG C stand-by；
(3) step (2) institute is added after pectin, agar, hydroxypropyl PASELLI EASYGEL and white granulated sugar being carried out into mixing material
Material, the mass ratio of the gross mass of the pectin, agar and hydroxypropyl PASELLI EASYGEL and the white granulated sugar is 1:5；
(4) into step (3), low temperature sprays glucurone and fermented at 42~44 DEG C in resulting material
Processing, the glucurone addition are the 0.5wt% of the quality of material, and the speed of the low temperature spray is little
In 0.5kg/min；
(5) step (4) resulting material is subjected to demulsification processing 5min under 20~30r/min speed of agitator；
(6) flavoring essence is added into step (5) resulting material and stirs 30min and carries out blending, the flavoring essence
Addition is the 0.2~0.3% of the quality of material；
(7) step (6) resulting material is carried out carrying out 20~30s of sterilization processing at 75 DEG C, to obtain the breast system
Product.
Thus, the method for preparing dairy products according to embodiments of the present invention replaces strain by using glucurone
As leavening, on the one hand can solve the different batches of product streaking brought in fermentation process because bacterial activity is unstable
One the problem of, it on the other hand can also avoid causing product viscosity too high using strain fermentation, so as to which low viscosity be prepared
Drinking yoghourt.
Below with reference to specific embodiment, present invention is described, it is necessary to which explanation, these embodiments are only to describe
Property, without limiting the invention in any way.
Embodiment 1
1. the raw material of non-bacterium fermentation drinking yoghourt (in terms of 1000kg products)：
2. the production technology of non-bacterium fermentation drinking yoghourt
(1) raw milk reception and index determining
After raw milk receives, the strainer filtering through 0.5mm apertures, and indices are measured, obtain protein content
For 3.49, protein content reaches standard, can carry out next step technological operation.
(2) raw milk sterilization and homogeneous
After the former preheated degassing process of milk, homogeneous is carried out under 160~180bar of stagnation pressure, and sterilized at 95 ± 1 DEG C
300s, it is ensured that the former milk before fermentation is in germ-free condition, be cooled to 4 DEG C it is standby.
(3) batch mixing
Milk is to slowly warm up to 45~50 DEG C, then weighs three kinds of stabilizers --- pectin, agar, hydroxyl needed for system
The ratio of propyl group PASELLI EASYGEL and white granulated sugar, stabilizer total amount and white granulated sugar is about 1:5, and entered with 40~50 times of milk
Row material, mixing time 1h, after stabilizer fully dissolves, with former milk by system constant volume to 993kg, it is cooled to 4 DEG C.
(4) ferment
Leavening is glucurone, and dosage is 5kg/1000kg products, and fermentation temperature is 43 ± 1 DEG C, during fermentation
Between be 5h, add glucurone when, to prevent milk protein local overacidification from causing to be denatured, low temperature should be kept to spray, spray
Speed control is drenched in≤0.5kg/min.After the completion of fermentation, the pH value of system is measured, pH value, can between 4.1~4.3
Think that product fermentation is completed.
(5) it is demulsified
After the completion of fermentation, demulsification processing is carried out to fermented product, the speed of agitator of demulsification is 20~30r/min, during demulsification
Between be 5min.
(6) blending
Flavoring essence is added in product after demulsification, mixing time 30min, the addition of flavoring essence is 2kg/
1000kg products.
(7) pasteurize
75 DEG C of sterilization temperature, 20~30s of sterilizing time.After the completion of sterilization, be cooled to 20~25 DEG C it is standby.
(8) aseptic canning
Yoghourt after sterilization uses the technology of cold-aseptic filling, i.e., aseptic canning, nitrogen gas concn are carried out at 20~25 DEG C
99.999%, 1.5 ± 0.2bar of nitrogen pressure, 1.5 ± 0.2slm of nitrogen flow.
The present embodiment is through the sterile drinking yoghourt for fermenting and obtaining, and viscosity is relatively low, and Brookfield rheometers measure
K value be 34.38cP (rheological equationm of state figure is as shown in Figure 2).Wall built-up phenomenon is not present in product, and mouthfeel is smooth, sour-sweet than closing
Suitable, pH value 4.25, product special flavour keeps good in shelf life, and stability is preferable, and the phenomenon that no whey separates out produces.
Embodiment 2
1. the raw material of the non-bacterium fermentation drinking yoghourt of high protein (in terms of 1000kg products)
2. the non-bacterium fermentation drinking yoghourt production technology of high protein
(1) raw milk reception and index determining
After raw milk receives, the strainer filtering through 0.5mm apertures, and indices are measured, obtain protein content
For 3.43, protein content reaches standard, can carry out next step technological operation.
(2) raw milk sterilization and homogeneous
After the former preheated degassing process of milk, homogeneous is carried out under 160~180bar of stagnation pressure, and sterilized at 95 ± 1 DEG C
300s, it is ensured that the former milk before fermentation is in germ-free condition, be cooled to 4 DEG C it is standby.
(3) dissolving of casein micelles
50kg casein micelles are dissolved in 500kg pure water, solution temperature is 55~60 DEG C, dissolution time >=
3h, after the completion of dissolving, it is cooled to 45~50 DEG C.
(4) batch mixing
Milk is to slowly warm up to 45~50 DEG C, and mixed with the casein micelles that previous step has dissolved, is then claimed
Take three kinds of stabilizers --- the pectin needed for system, agar, hydroxypropyl PASELLI EASYGEL and white granulated sugar, stabilizer total amount with it is white
The ratio of granulated sugar is about 1:4,1h is stirred, after stabilizer fully dissolves, with pure water by system constant volume to 988kg, is cooled to 4
℃。
(5) ferment
Leavening is glucurone, and dosage is 10kg/1000kg products, and fermentation temperature is 43 ± 1 DEG C, during fermentation
Between be 6h, add glucurone when, to prevent milk protein local overacidification from causing to be denatured, low temperature should be kept to spray, spray
Speed control is drenched in≤0.5kg/min.After the completion of fermentation, the pH value of system is measured, pH value, can between 4.1~4.3
Think that product fermentation is completed.
(6) it is demulsified
After the completion of fermentation, demulsification processing is carried out to fermented product, the speed of agitator of demulsification is 20~30r/min, during demulsification
Between be 5min.
(7) blending
Flavoring essence is added in product after demulsification, mixing time 30min, the addition of flavoring essence is 2kg/
1000kg products.
(8) pasteurize
75 DEG C of sterilization temperature, 20~30s of sterilizing time.After the completion of sterilization, be cooled to 20~25 DEG C it is standby.
(9) aseptic canning
Yoghourt after sterilization uses the technology of cold-aseptic filling, i.e., aseptic canning, nitrogen gas concn are carried out at 20~25 DEG C
99.999%, 1.5 ± 0.2bar of nitrogen pressure, 1.5 ± 0.2slm of nitrogen flow.
The present embodiment sticks through sterile high protein (protein content is 6.0g/100g products) drinking yoghourt for fermenting and obtaining
Spend relatively low, the k value that Brookfield rheometers measure is 46.98cP (rheological equationm of state figure is as shown in Figure 3).Product is not
Wall built-up phenomenon be present, mouthfeel is smooth, sour-sweet than suitable, and pH value 4.22, product special flavour keeps good in shelf life, stability
Preferably, the phenomenon that no whey separates out produces.
Embodiment 3
1. the raw material of the low non-bacterium fermentation type yogurt beverage of albumen (in terms of 1000kg products)
2. the production technology of the low non-bacterium fermentation type yogurt beverage of albumen
(1) raw milk reception and index determining
After raw milk receives, the strainer filtering through 0.5mm apertures, and indices are measured, obtain protein content
For 3.38, protein content reaches standard, can carry out next step technological operation.
(2) raw milk sterilization and homogeneous
After the former preheated degassing process of milk, homogeneous is carried out under 160~180bar of stagnation pressure, and sterilized at 95 ± 1 DEG C
300s, it is ensured that the former milk before fermentation is in germ-free condition, be cooled to 4 DEG C it is standby.
(3) ferment
Leavening is glucurone, and dosage is 5kg/1000kg products, and fermentation temperature is 43 ± 1 DEG C, during fermentation
Between be 5h, add glucurone when, to prevent milk protein local overacidification from causing to be denatured, low temperature should be kept to spray, spray
Speed control is drenched in≤0.5kg/min.After the completion of fermentation, the pH value of system is measured, pH value, can between 4.1~4.3
Think that product fermentation is completed.
(4) it is demulsified
After the completion of fermentation, demulsification processing is carried out to fermented product, the speed of agitator of demulsification is 20~30r/min, during demulsification
Between be 5min, after the completion of demulsification, be cooled to 4 DEG C it is stand-by.
(5) colloid is dissolved
With 300kg pure water by pectin, agar, hydroxypropyl PASELLI EASYGEL and white granulated sugar dissolve 20 at 70 DEG C~
25min, after colloid fully dissolves, be cooled to 40 DEG C it is stand-by.
(6) batch mixing
Fermented product after demulsification is mixed with the colloid dissolved, stirs 15~20min, it is cold fully after fusion
But it is stand-by to 20~25 DEG C.
(7) acid adjustment
200kg water is added to dissolve at room temperature citric acid, sodium citrate and diacetyl tartarate list double glyceride, and with spray
The mode of acid is added in the mixed solution that above-mentioned batch mixing is completed.
(8) blending
Flavoring essence, mixing time 30min are added in the said goods, the addition of flavoring essence produces for 3kg/1000kg
Product, excess water is added to stir 20min, the pH value of detection architecture is between 3.5~3.6 to 1000kg.
(9) sterilize
121 DEG C of sterilization temperature, sterilizing time 30s.After the completion of sterilization, be cooled to 20~25 DEG C it is standby.
(10) aseptic canning
Fermentation type yogurt beverage after sterilization uses the technology of cold-aseptic filling, i.e., aseptic tank is carried out at 20~25 DEG C
Dress, nitrogen gas concn 99.999%, 1.5 ± 0.2bar of nitrogen pressure, 1.5 ± 0.2slm of nitrogen flow.
The present embodiment is through the sterile non-bacterium fermentation yogurt drink of low albumen (protein content is 1.0g/100g products) for fermenting and obtaining
Material, viscosity is relatively low, and the k value that Brookfield rheometers measure is 25.88cP (rheological equationm of state figure is as shown in Figure 4).Product mouth
Sense has slight sour and astringent sense, and pH value 3.56, product special flavour keeps good in shelf life, and stability is preferable, no flocculent deposit
Produced with the phenomenon that whey separates out.
Comparative example 1
1. the raw material of strain fermentation normal-temperature yoghourt (in terms of 1000kg products)：
2. the production technology of strain fermentation normal-temperature yoghourt
(1) raw milk reception and index determining
After raw milk receives, the strainer filtering through 0.5mm apertures, and indices are measured, obtain protein content
For 3.44, protein content reaches standard, can carry out next step technological operation.
(2) raw milk sterilization and homogeneous
After the former preheated degassing process of milk, homogeneous is carried out under 160~180bar of stagnation pressure, and sterilized at 95 ± 1 DEG C
300s, it is ensured that the former milk before fermentation is in germ-free condition, be cooled to 4 DEG C it is standby.
(3) batch mixing
Milk is to slowly warm up to 45~50 DEG C, then weighs three kinds of stabilizers --- pectin, agar, hydroxyl needed for system
The ratio of propyl group PASELLI EASYGEL and white granulated sugar, stabilizer total amount and white granulated sugar is about 1:5, and entered with 40~50 times of milk
Row material, mixing time 1h, after stabilizer fully dissolves, with former milk by system constant volume to 993kg, it is cooled to 4 DEG C.
(4) ferment
Fermented bacterium selection Bacillus acidi lactici, lactobacillus bulgaricus and streptococcus thermophilus, addition 200u/1000kg,
Strain is added using direct putting type, and fermentation temperature is 43 ± 1 DEG C, fermentation time 6h, and after the completion of fermentation, the pH value of system is carried out
Measure, pH value is between 4.1~4.2, it is believed that product fermentation is completed.
(5) it is demulsified
After the completion of fermentation, demulsification processing is carried out to fermented product, the speed of agitator of demulsification is 20~30r/min, during demulsification
Between be 5min.
(6) blending
Flavoring essence, mixing time 30min are added in product after demulsification, the addition of essence produces for 2kg/1000kg
Product.
(7) pasteurize
75 DEG C of sterilization temperature, 20~30s of sterilizing time.After the completion of sterilization, be cooled to 20~25 DEG C it is standby.
(8) aseptic canning
Yoghourt after sterilization uses the technology of cold-aseptic filling, i.e., aseptic canning, nitrogen gas concn are carried out at 20~25 DEG C
99.999%, 1.5 ± 0.2bar of nitrogen pressure, 1.5 ± 0.2slm of nitrogen flow.
The normal-temperature yoghourt that this comparative example obtains through strain fermentation, viscosity is of a relatively high, and Brookfield rheometers measure
K value is 244.08cP (rheological equationm of state figure is as shown in Figure 5).Product has slight wall built-up phenomenon, and mouthfeel stiff is sour-sweet than suitable,
PH value is 4.18, and product special flavour keeps good in shelf life, and stability is preferable, there is extremely slight whey precipitation phenomenon.
Comparative example 2
1. the raw material of high protein strain fermentation normal-temperature yoghourt (in terms of 1000kg products)
2. high protein strain fermentation normal-temperature yoghourt production technology
(1) raw milk reception and index determining
After lactogenesis receives, the strainer filtering through 0.5mm apertures, and indices are measured, obtaining protein content is
3.43, protein content reaches standard, can carry out next step technological operation.
(2) raw milk sterilization and homogeneous
After the preheated degassing process of raw milk, homogeneous is carried out under 160~180bar of stagnation pressure, and sterilized at 95 ± 1 DEG C
300s, it is ensured that the former milk before fermentation is in germ-free condition, be cooled to 4 DEG C it is standby.
(3) dissolving of casein micelles
50kg casein micelles are dissolved in 500kg pure water, solution temperature is 55~60 DEG C, dissolution time >=
3h, after the completion of dissolving, it is cooled to 45~50 DEG C.
(4) batch mixing
Milk is to slowly warm up to 45~50 DEG C, and mixed with the casein micelles that previous step has dissolved, is then claimed
Take three kinds of stabilizers --- the pectin needed for system, agar, hydroxypropyl PASELLI EASYGEL and white granulated sugar, stabilizer total amount with it is white
The ratio of granulated sugar is about 1:4,1h is stirred, after stabilizer fully dissolves, with pure water by system constant volume to 988kg, is cooled to 4
℃。
(5) ferment
Fermented bacterium selection Bacillus acidi lactici, lactobacillus bulgaricus and streptococcus thermophilus, addition 200u/1000kg,
Strain is added using direct putting type, and fermentation temperature is 43 ± 1 DEG C, fermentation time 7h, and after the completion of fermentation, the pH value of system is carried out
Measure, pH value is between 4.1~4.2, it is believed that product fermentation is completed.
(6) it is demulsified
After the completion of fermentation, demulsification processing is carried out to fermented product, the speed of agitator of demulsification is 20~30r/min, during demulsification
Between be 5min.
(7) blending
Flavoring essence, mixing time 30min are added in product after demulsification, the addition of essence produces for 2kg/1000kg
Product.
(8) pasteurize
75 DEG C of sterilization temperature, 20~30s of sterilizing time.After the completion of sterilization, be cooled to 20~25 DEG C it is standby.
(9) aseptic canning
Yoghourt after sterilization uses the technology of cold-aseptic filling, i.e., aseptic canning, nitrogen gas concn are carried out at 20~25 DEG C
99.999%, 1.5 ± 0.2bar of nitrogen pressure, 1.5 ± 0.2slm of nitrogen flow.
The normal-temperature yoghourt that this comparative example obtains through strain fermentation, viscosity is of a relatively high, and Brookfield rheometers measure
K value is 1387.96cP (rheological equationm of state figure is as shown in Figure 6).Products taste is sticky, and mobility is poor, sour-sweet than suitable, pH
It is worth for 4.23, product special flavour keeps good in shelf life, and stability is preferable.
Comparative example 3
1. the raw material of low protein lactobacillus fermentation type sour milk beverage (in terms of 1000kg products)
2. the production technology of low protein lactobacillus fermentation type sour milk beverage
(1) raw milk reception and index determining
After raw milk receives, the strainer filtering through 0.5mm apertures, and indices are measured, obtain protein content
For 3.39, protein content reaches standard, can carry out next step technological operation.
(2) raw milk sterilization and homogeneous
After the former preheated degassing process of milk, homogeneous is carried out under 160~180bar of stagnation pressure, and sterilized at 95 ± 1 DEG C
300s, it is ensured that the former milk before fermentation is in germ-free condition, be cooled to 4 DEG C it is standby.
(3) ferment
Fermented bacterium selection Bacillus acidi lactici, lactobacillus bulgaricus and streptococcus thermophilus, addition 200u/1000kg,
Strain is added using direct putting type, and fermentation temperature is 43 ± 1 DEG C, fermentation time 6h, and after the completion of fermentation, the pH value of system is carried out
Measure, pH value is between 4.2~4.3, it is believed that product fermentation is completed.
(4) it is demulsified
After the completion of fermentation, demulsification processing is carried out to fermented product, the speed of agitator of demulsification is 20~30r/min, during demulsification
Between be 5min, after the completion of demulsification, be cooled to 4 DEG C it is stand-by.
(5) colloid is dissolved
With 300kg pure water by pectin, agar, hydroxypropyl PASELLI EASYGEL and white granulated sugar dissolve 20 at 70 DEG C~
25min, after colloid fully dissolves, be cooled to 40 DEG C it is stand-by.
(6) batch mixing
Fermented product after demulsification is mixed with the colloid dissolved, stirs 15~20min, it is cold fully after fusion
But it is stand-by to 20~25 DEG C.
(7) acid adjustment
200kg water is added to dissolve at room temperature citric acid, sodium citrate and diacetyl tartarate list double glyceride, and with spray
The mode of acid is added in the mixed solution that above-mentioned batch mixing is completed.
(8) blending
Flavoring essence is added in the said goods, mixing time 30min, the addition of essence is 3kg/1000kg products,
Excess water is added to stir 20min, the pH value of detection architecture is between 3.3~3.4 to 1000kg.
(9) sterilize
121 DEG C of sterilization temperature, sterilizing time 30s.After the completion of sterilization, be cooled to 20~25 DEG C it is standby.
(10) aseptic canning
Fermentation type yogurt beverage after sterilization uses the technology of cold-aseptic filling, i.e., aseptic tank is carried out at 20~25 DEG C
Dress, nitrogen gas concn 99.999%, 1.5 ± 0.2bar of nitrogen pressure, 1.5 ± 0.2slm of nitrogen flow.
Low albumen (protein content is 1.0g/100g products) sour milk beverage that this comparative example obtains through lactobacillus-fermented, stick
Spend relatively low, the k value that Brookfield rheometers measure is 39.31cP (rheological equationm of state figure is as shown in Figure 7).Product phase
To meta-acid, pH value 3.31, product special flavour keeps good in shelf life, and stability is preferable, and no flocculent deposit and whey separate out
Phenomenon produce.
Embodiment 4
In order to illustrate the present invention non-bacterium fermented yogurt product product quality etc. and strain fermentation sour milk products it
Between otherness, 20 are judged personnel respectively to the viscosity of two class products, smoothness, frankincense taste, fermentation by professional training
Sense, it is sour-sweet than etc. five aspect carry out sensory evaluations, judge project to five using 5 points of marking systems and give a mark, using viscosity as
Example, 1 point is not stick completely, and 2 points are that viscosity is relatively low, and 3 points are that viscosity is suitable, and 4 points are that viscosity is higher, and 5 points are that viscosity is high.Respectively
5 projects are given a mark in a manner of the marking, marking point divide equally result be aggregated into table 1 and Fig. 8~10.
The product of table 1 judges grade form
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 | |
| Viscosity | 2.1 | 2.7 | 1.8 | 3.2 | 4.1 | 1.8 |
| Smoothness | 3.6 | 3.6 | 2.9 | 3.7 | 3.8 | 3.1 |
| Frankincense taste | 2.4 | 2.8 | 2.0 | 3.3 | 3.7 | 2.6 |
| Fermentation sense | 3.1 | 2.8 | 3.4 | 3.3 | 2.9 | 3.4 |
| Sour-sweet ratio | 3.4 | 3.2 | 2.3 | 3.0 | 3.3 | 1.9 |
From the point of view of the sense organ evaluating meter of three embodiments and three comparative examples, production that the fermentation of non-bacterium and lactobacillus-fermented obtain
Product are not significantly different in terms of smoothness, sour-sweet ratio and fermentation sense, in terms of mouthfeel viscosity, because the fermentation of non-bacterium will not bring bacterium
Viscosity caused by kind fermentation, so the product viscosity of non-bacterium fermentation is relatively low in terms of viscosity；In terms of frankincense taste, strain fermentation contributes to
Promote the release of flavor substance, in terms of frankincense taste, the product of strain fermentation is preferable.In general, the Yoghourt system of non-bacterium fermentation
The product of product and strain fermentation is more or less the same, and obvious for low glutinous product advantage, can be as a kind of technique of drinking yoghourt
Development approach.
In the description of this specification, reference term " one embodiment ", " some embodiments ", " example ", " specifically show
The description of example " or " some examples " etc. means specific features, structure, material or the spy for combining the embodiment or example description
Point is contained at least one embodiment or example of the present invention.In this manual, to the schematic representation of above-mentioned term not
Identical embodiment or example must be directed to.Moreover, specific features, structure, material or the feature of description can be with office
Combined in an appropriate manner in one or more embodiments or example.In addition, in the case of not conflicting, the skill of this area
Art personnel can be tied the different embodiments or example and the feature of different embodiments or example described in this specification
Close and combine.
Although embodiments of the invention have been shown and described above, it is to be understood that above-described embodiment is example
Property, it is impossible to limitation of the present invention is interpreted as, one of ordinary skill in the art within the scope of the invention can be to above-mentioned
Embodiment is changed, changed, replacing and modification.
Claims (12)
- A kind of 1. method for preparing dairy products, it is characterised in that using glucurone as leavening.
- 2. according to the method for claim 1, it is characterised in that including：(1) raw milk is pre-processed；(2) stabilizer of predetermined ratio, sweetener are added into the raw milk Jing Guo the pretreatment and is mixed, so as to To former milk；(3) glucurone is added into the former milk and carries out fermentation process；(4) step (3) resulting material is subjected to demulsification processing, and adds flavoring essence and carry out blending；(5) step (4) resulting material is subjected to sterilization processing, to obtain the dairy products.
- 3. according to the method for claim 2, it is characterised in that in step (3), the addition of the glucurone For the 0.5~1% of the former milk quality.
- 4. according to the method for claim 2, it is characterised in that in step (3), the temperature of the fermentation process is 0~50 Degree Celsius, the time is 5~6h.
- 5. according to the method for claim 2, it is characterised in that in step (3), by the glucurone with low temperature The mode of spray adds.
- 6. according to the method for claim 2, it is characterised in that in step (1), the pretreatment is included successively to the life Cow's milk is filtered, deaerated, homogeneous and sterilization processing.
- 7. according to the method for claim 2, it is characterised in that in step (2), the stabilizer include pectin, agar and Hydroxypropyl PASELLI EASYGEL, the sweetener are white granulated sugar.
- 8. according to the method for claim 2, it is characterised in that in step (4), the speed of agitator of the demulsification processing use For 20~30r/min, time 5min.
- 9. according to the method for claim 2, it is characterised in that in step (5), the sterilization processing is pasteurize, institute The temperature for stating pasteurize is 75~121 DEG C, and the time is 20~30s.
- 10. according to the method for claim 2, it is characterised in that further comprise：Added into step (1) resulting material Casein micelles,Optionally, citric acid, sodium citrate and diacetyl tartarate list double glyceride are added into step (4) resulting material.
- 11. a kind of dairy products, it is characterised in that the dairy products are prepared as the method described in any one of claim 1~10 Obtain.
- A kind of 12. method for preparing dairy products, it is characterised in that including：(1) by raw milk through 0.5mm apertures strainer filtering；(2) raw milk that step (1) is filtrated to get is preheated to 60~65 DEG C, and successively under -0.9~-0.6bar pressure Processing is de-gassed, homogenization is carried out under 160~180bar of stagnation pressure, sterilize 300s at 94~96 DEG C, is cooled to 4 DEG C and treats With；(3) step (2) gains are added after pectin, agar, hydroxypropyl PASELLI EASYGEL and white granulated sugar being carried out into mixing material The mass ratio of material, the gross mass of the pectin, agar and hydroxypropyl PASELLI EASYGEL and the white granulated sugar is 1:5；(4) into step (3), low temperature sprays glucurone and fermentation process is carried out at 42~44 DEG C in resulting material, The glucurone addition is the 0.5wt% of the quality of material, the speed of low temperature spray be no more than 0.5kg/min；(5) step (4) resulting material is subjected to demulsification processing 5min under 20~30r/min speed of agitator；(6) flavoring essence is added into step (5) resulting material and stirs 30min and carries out blending, the addition of the flavoring essence Measure as the 0.2~0.3% of the quality of material；(7) step (6) resulting material is carried out carrying out 20~30s of sterilization processing at 75 DEG C, to obtain the dairy products.
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| CN112293494A (en) * | 2020-10-30 | 2021-02-02 | 光明乳业股份有限公司 | Yoghourt and preparation method thereof |
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| JP2014007963A (en) * | 2012-06-27 | 2014-01-20 | Asahi Kasei Chemicals Corp | Whitener in powder form |
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