CN107821592A - A kind of sour milk powder and preparation method thereof - Google Patents
A kind of sour milk powder and preparation method thereof Download PDFInfo
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- CN107821592A CN107821592A CN201711214725.0A CN201711214725A CN107821592A CN 107821592 A CN107821592 A CN 107821592A CN 201711214725 A CN201711214725 A CN 201711214725A CN 107821592 A CN107821592 A CN 107821592A
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- 239000000843 powder Substances 0.000 title claims abstract description 116
- 235000021262 sour milk Nutrition 0.000 title claims abstract description 71
- 238000002360 preparation method Methods 0.000 title claims abstract description 32
- 239000007788 liquid Substances 0.000 claims abstract description 45
- 230000001954 sterilising effect Effects 0.000 claims abstract description 30
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 30
- 235000020167 acidified milk Nutrition 0.000 claims abstract description 25
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 19
- 239000007787 solid Substances 0.000 claims abstract description 18
- 238000001816 cooling Methods 0.000 claims abstract description 16
- 239000000463 material Substances 0.000 claims abstract description 13
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 239000007858 starting material Substances 0.000 claims abstract description 4
- 238000000265 homogenisation Methods 0.000 claims description 28
- 238000000855 fermentation Methods 0.000 claims description 21
- 230000004151 fermentation Effects 0.000 claims description 21
- 238000001694 spray drying Methods 0.000 claims description 19
- 238000000034 method Methods 0.000 claims description 14
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- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 8
- 239000002054 inoculum Substances 0.000 claims description 8
- 239000008101 lactose Substances 0.000 claims description 8
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 6
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 6
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 6
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 6
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 6
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 6
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 6
- 241000186000 Bifidobacterium Species 0.000 claims description 5
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- 241001465754 Metazoa Species 0.000 claims description 5
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- 239000011155 wood-plastic composite Substances 0.000 claims description 5
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 3
- 241000901050 Bifidobacterium animalis subsp. lactis Species 0.000 claims description 2
- 229940009289 bifidobacterium lactis Drugs 0.000 claims description 2
- 235000020256 human milk Nutrition 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 13
- 235000019634 flavors Nutrition 0.000 abstract description 13
- 238000004519 manufacturing process Methods 0.000 abstract description 8
- 238000005516 engineering process Methods 0.000 abstract description 5
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- 238000011156 evaluation Methods 0.000 description 15
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- 239000002245 particle Substances 0.000 description 11
- 238000001035 drying Methods 0.000 description 10
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- 239000002932 luster Substances 0.000 description 7
- 241000894006 Bacteria Species 0.000 description 6
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- 230000009286 beneficial effect Effects 0.000 description 2
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- 235000013365 dairy product Nutrition 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
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- 235000021119 whey protein Nutrition 0.000 description 2
- 235000008939 whole milk Nutrition 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 1
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 1
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 1
- 102000004407 Lactalbumin Human genes 0.000 description 1
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Classifications
-
- 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
- A23C9/1232—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt in powdered, granulated or dried solid form
-
- 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
- A23C9/123—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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/157—Lactis
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/175—Rhamnosus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/515—Animalis
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a kind of sour milk powder and preparation method thereof, its preparation method includes：(1) raw milk and auxiliary material are well mixed, obtain the feed liquid A that solid content is 25~40%；(2) by after feed liquid A homogeneous, sterilization, cooling, feed liquid B is obtained；(3) feed liquid B inoculating starters are fermented, acidified milk is obtained after cooling；(4) sterilization, homogeneous；(5) it is spray-dried, packaging.The preparation method of sour milk powder of the present invention, by the improvement of production technology, effectively solves the shortcomings that unsuitable Direct spraying of common sour milk dries production with the raw milk and auxiliary material of special ratios, provide it is a kind of can directly reconstitute edible sour milk powder, the sour milk powder dissolubility is good, and stability is high, reconstitute rear delicate mouthfeel, flavor, can be according to the hobby of consumer naturally, nutritive value is high, modulation is edible whenever and wherever possible, its preparation technology is simple, suitable for large-scale production, has very strong market demand prospect.
Description
Technical field
The invention belongs to the technical field of dairy products, and in particular to a kind of sour milk powder and preparation method thereof.
Background technology
Common Yoghourt be using fresh milk as raw material, after pasteurize again into milk add leavening and/or
Beneficial bacterium, after fermented, then cool down a kind of filling milk product.During Yoghourt is Yoghourt by Cow Milk Fermentation, protein
Content produces small-molecular peptides and amino acid for that can degrade, and lactose produces B races dimension by lactic acid bacteria using lactic acid, lactic acid bacteria metabolism is produced
Raw element etc. is advantageous to the material digested and assimilated of human body.Simultaneously substantial amounts of immunologic active material in cow's milk is also retains in Yoghourt
Deng.Based on this, increasing consumer thinks that Yoghourt is that one kind is advantageous to digest, wholesome dairy products.But one
As Yoghourt need to refrigerate, the shelf-life is short, China some area because refrigerated condition limitations, Yoghourt routinely can not be obtained.
Even current normal temperature type Yoghourt, shelf-life are also no more than 6 months, can partly solve problem above, but compared to powder
Shape product its production, cost of transportation it is higher.
There is number acid milk substitute-sour milk powder in the market, to solve the problems, such as that above Yoghourt runs into.These Yoghourts
Powder is needed by reconstituting, fermenting, and after the step such as refrigeration, could form good taste and flavor, it is substantially a kind of modulation
(major ingredient is milk powder, and adds or do not add concentrated whey protein powder, fruit powder, white granulated sugar, maltodextrin etc. for milk powder or solid beverage
Supplementary material), it is to add probiotics during later stage dry mixing process mostly, nor edible sour milk powder, product sheet can be reconstituted directly
The process that body is not fermented, not proper sour milk powder, product is in itself also without the flavor and taste of Yoghourt.
A kind of sour milk powder is disclosed in patent CN106615218A, the sour milk powder is formed by following fermenting raw materials：Skimmed milk
Powder, whole-fat milk powder, maltodextrin, emulsifying agent.But the technique of the sour milk powder focuses in the selection of raw material, there is presently no
Pass through the sour milk powder that need not be fermented again improved to obtain of process.
The content of the invention
In order to solve the above technical problems, it is an object of the invention to provide a kind of sour milk powder and preparation method thereof, the acid
Milk powder is to rush the flavor that common sour milk can be achieved, mouthfeel and nutritive value height, be easy to carry, be economical convenient, its preparation method
It is applicable to large-scale production application.
To achieve these goals, technical scheme is as follows：
The invention provides a kind of preparation method of sour milk powder, this method comprises the following steps：
(1) raw milk and auxiliary material are well mixed, obtain the feed liquid A that solid content is 25~40%；
(2) by after feed liquid A homogeneous, sterilization, cooling obtained by step (1), feed liquid B is obtained；
(3) feed liquid B inoculating starters obtained by step (2) are fermented, acidified milk is obtained after cooling；
(4) acidified milk obtained by step (3) is sterilized, homogeneous；
(5) acidified milk after homogeneous is spray-dried, packaging.
The preparation method of sour milk powder of the present invention is contained with the raw material and auxiliary material of special ratios by limiting specific fixture
Amount, overcome Yoghourt solid content low the problem of being unfavorable for spray drying, obtained it is a kind of without ferment again truly
Sour milk powder.
Preferably, in step (1), the raw milk is rich milk or skimmed milk, and the auxiliary material is lactose, desalted whey
One or more in powder, WPC, maltodextrin.
In step (2), the homogeneous is two-stage homogeneous, and the pressure of one-level homogeneous is 15~25MPa, the pressure of double-stage homogenization
For 1.5~3.0MPa, the temperature of homogeneous is 65~75 DEG C.
In step (2), the temperature of the sterilization is 85~95 DEG C, and the time is 3~5min.
In step (3), the leavening includes lactobacillus bulgaricus, streptococcus thermophilus, Lactococcus lactis, rhamnose breast
One or more in bacillus, Lactobacillus plantarum, Lactobacillus casei, animal bifidobacteria, bifidobacterium lactis, the leavening
Inoculum concentration is 1 × 105~1 × 107cfu/ml。
In step (3), the temperature of the fermentation is 25~45 DEG C, and the time is 2~25h.
In step (4), the temperature of the sterilization is 85~95 DEG C, and the time is 35~50s.
In step (4), the homogeneous is two-stage homogeneous, and the pressure of one-level homogeneous is 15~25MPa, the pressure of double-stage homogenization
For 1.5~3MPa, the temperature of homogeneous is 65~75 DEG C.
In step (5), the EAT of the spray drying is 165~190 DEG C, and temperature of outgoing air is 75~95 DEG C.
Present invention also offers the sour milk powder as made from described preparation method.Protein content is in the sour milk powder
4.7~40.2%, fat content is 0.5~10.5%, and nutritive value is high.
The positive effect of the present invention is：The preparation method of sour milk powder of the present invention is with the raw milk of special ratios and auxiliary
Material, by the improvement of production technology, effectively solves the shortcomings that unsuitable Direct spraying of common sour milk dries production, there is provided one
Kind can directly reconstitute edible sour milk powder, and the sour milk powder dissolubility is good, and stability is high, reconstitutes rear delicate mouthfeel, and flavor is naturally, battalion
It is high to support value, can be according to the hobby of consumer, modulation is edible whenever and wherever possible, and its preparation technology is simple, suitable for extensive raw
Production, has very strong market demand prospect.
Embodiment
Technical solution of the present invention is illustrated to be clearer, the skill below in conjunction with embodiment to the present invention
Art scheme is further elaborated：
One of technical scheme provided by the invention is：
A kind of preparation method of sour milk powder, the described method comprises the following steps：
(1) raw milk and auxiliary material are well mixed, obtain the feed liquid A that solid content is 25~40%；
(2) by after feed liquid A homogeneous, sterilization, cooling obtained by step (1), feed liquid B is obtained；
(3) feed liquid B inoculating starters obtained by step (2) are fermented, acidified milk is obtained after cooling；
(4) acidified milk obtained by step (3) is sterilized, homogeneous；
(5) acidified milk after homogeneous is spray-dried, packaging.
Wherein, raw milk described in step (1) is raw milk commonly used in the art, can be preferably rich milk or de-
Fat breast.Described rich milk can be substituted with whole-fat milk powder commonly used in the art, and described skimmed milk can use this area
Conventional use of skimmed milk powder is substituted, and the conversion ratio of milk powder and cow's milk is converted according to this area routine ratio, generally：It is full-cream
Milk powder quality=raw milk quality * 0.117/0.97, skimmed milk powder quality=skimmed milk quality * 0.081/0.96.
In step (1), the auxiliary material includes one kind in lactose, desalted whey powder, WPC and maltodextrin
It is or a variety of.Wherein, described lactose is this area routine lactose；Described desalted whey powder is this area conventional desalination whey
Powder, preferably D70, D80 or D90；Described concentrated whey protein powder is this area Conventional concentration lactalbumin, preferably
WPC34, WPC70, WPC75, WPC80 or WPI.
The present invention adds auxiliary material before fermentation, so can not only effectively improve the content of solid content, meets that spraying is dry
Requirement of the dry operation for feed liquid solid content, the low solid content acidified milk Direct spraying for avoiding being obtained by raw milk dry nothing
Method forms the drawbacks of effective powdered granule, while the low solid content acidified milk that can also avoid being obtained by raw milk is because it is sticked
The drawbacks of degree height is difficult by concentrating to improve solid content, makes it be beneficial to spray drying.
It is described to be mixed into this area routine operation in step (1), carried out typically in batch mixer.Described solid content contains
Amount percentage is mass percent.
In step (2), the homogeneous is the conventional two-stage homogeneous in this area, one-level homogenization pressure is preferably 15~
25MPa, double-stage homogenization pressure are preferably 1.5~3.0MPa, and temperature is 65~75 DEG C.The homogeneous can make raw milk and auxiliary
Material forms homogeneous feed liquid, effectively prevents fat floating.
In step (2), the sterilization is this area routine operation, it is preferred that the temperature of the sterilization is 85~95 DEG C, when
Between 3~5min, the sterilization can kill pathogenic bacteria or other harmful bacterias in acidified milk, ensure health and the microorganism of product
Quality.The method and condition of the cooling are the conventional method and condition in this area.The temperature of the cooling is preferably 25~
50℃。
In step (3), the leavening is leavening commonly used in the art.The strain that the leavening includes all belongs to
In the strain scope that country's permission is used and added in food service industry.The leavening is preferably comprised bulgarian milk bar
Bacterium, streptococcus thermophilus, Lactococcus lactis, Lactobacillus rhamnosus, Lactobacillus plantarum, Lactobacillus casei, animal bifidobacteria, breast are double
One or more in discrimination bacillus etc..The inoculum concentration of the leavening is preferably 1 × 105~1 × 107Cfu/ml, more preferably connect
Kind amount is 5 × 105~5 × 106cfu/ml。
In step (3), the method and condition of the fermentation are this area conventional method and condition.The temperature of the fermentation
For the conventional fermentation temperature in this area, more preferably preferably 25~45 DEG C, 37~43 DEG C.The time of the fermentation is ability
The conventional fermentation time in domain, more preferably preferably 2~25h, 4~16h.
In step (3), the acidity of the fermentation is preferably 65~110 ° of T, more preferably 65~75 ° of T.
In step (3), the method and condition of the cooling are this area conventional method and condition.The purpose of cooling is suppression
The growth of lactic acid producing bacteria, the activity for reducing enzyme, prevent production acid excessively.The temperature of the cooling is preferably 4~15 DEG C.
In step (4), the sterilization is this area routine operation, it is preferred that the temperature of the sterilization is 85~95 DEG C, when
Between 35~50s, the sterilization can kill the leavening in acidified milk, and prevention production acid is excessively and acidified milk viscosity further carries
Height, ensure being smoothed out for subsequent spray drying.
In step (4), the homogeneous is the conventional two-stage homogeneous in this area, one-level homogenization pressure is preferably 15~
25MPa, double-stage homogenization pressure are preferably 1.5~3MPa, and temperature is 65~75 DEG C.The homogeneous can further reduce feed liquid
Viscosity, be advantageous to be smoothed out with follow-up spray drying.
In step (5), the routine operation being spray-dried as this area, preferably pressure spray dryer, the pressure
The EAT of power spray drying is preferably 165~190 DEG C, and temperature of outgoing air is preferably 75~95 DEG C.The spray drying is preferable
Ground also includes fluidized bed drying, dries out 30~40 DEG C of powder temperature, moisture preferably control is 2.5~5.0%, the percentage
For mass percentage content.
In step (5), the routine operation for being packaged as this area.Preferably use clad aluminum foil bag or composite plastic
Container or iron flask use multiple field coated paper envelope, and are packed with polyethylene lining.Preferably also wrapped in the packaging step
Include and packing container is vacuumized or be filled with inert gas, the inert gas is this area conventional inert gas, preferably nitrogen
Gas or carbon dioxide.
The two of the technical scheme that the present invention takes are：One kind passes through sour milk powder made from above-mentioned preparation method.The Yoghourt
Meal component is：Protein content is 4.7~40.2%, and fat content is 0.5~10.5%, and the content is quality percentage
Than.
It on the basis of common sense in the field is met, above-mentioned each optimum condition, can be combined, it is each preferably real to produce the present invention
Example.
The present invention is described in further detail below by specific embodiment.
Agents useful for same and raw material of the present invention are commercially available.
Embodiment 1
A kind of raw material of sour milk powder include：Raw milk 67.1%, lactose 32.9%.Described percentage accounts for for each component
The mass percent of raw material.
The preparation method of above-mentioned sour milk powder comprises the following steps：
(1) lactose being well mixed with the raw milk of acceptance(check) in batch mixer, adjustment milk solid content is 40%,
Obtain feed liquid A；The percentage is mass percent；
(2) by feed liquid A obtained by step (1) through two-stage homogeneous, one-level homogenization pressure is 15MPa, double-stage homogenization pressure
1.5MPa, temperature are 65 DEG C, by 95 DEG C of concentrated milk after homogeneous, sterilize 3min, the concentrated milk after sterilization is cooled to 37 DEG C, must expected
Liquid B；
(3) leavening (lactobacillus bulgaricus, streptococcus thermophilus, Lactobacillus plantarum, Lactobacillus casei) is put into cold
But in feed liquid B obtained by the step (2) after, the inoculum concentration of leavening is 1 × 105Cfu/ml, and 15min is stirred in fermentation tank,
Strain is set to be evenly dispersed into feed liquid；37 DEG C of heat-preservation fermentation 10h, reach 70 ° of T to feed acidity, be cooled to 10 DEG C and terminate hair
Ferment；
(4) by acidified milk sterilization, homogeneous (two-stage homogeneous is twice in succession) obtained by step (3), the temperature of sterilization is 85 DEG C, when
Between 50s；Homogeneous is two-stage homogeneous, and one-level homogenization pressure is 18MPa, and double-stage homogenization pressure is 2.0MPa, and temperature is 65 DEG C；
(5) acidified milk after homogeneous is spray-dried, the EAT of the spray drying is 165 DEG C, the spray
The temperature of outgoing air that mist is dried is 85 DEG C, and the spray drying also includes fluidized bed drying, and the fluidized bed drying goes out powder temperature and is
50 DEG C, produce sour milk powder.
The sour milk powder protein content that embodiment 1 obtains is 4.7%, fat content 6.1%；And powder is equal in particle
It is even, homogeneous faint yellow of color and luster；Smell is grown naturally, free from extraneous odour；Particle diameter distribution D90 is 400 μm, and D50 is 185 μm；Moisture
For 3.4%.
Embodiment 2
A kind of raw material of sour milk powder include：Skimmed milk 81.0%, desalted whey powder D7019.0%.Described percentage
The mass percent of raw material is accounted for for each component.
The preparation method of above-mentioned sour milk powder comprises the following steps：
(1) desalted whey powder is well mixed with skimmed milk in batch mixer, adjustment milk solid content is 25%, must be expected
Liquid A；The percentage is mass percent；
(2) by feed liquid A obtained by step (1) through two-stage homogeneous, one-level homogenization pressure is 25MPa, double-stage homogenization pressure 3MPa,
Homogenizing temperature is 75 DEG C, by 95 DEG C of concentrated milk after homogeneous, sterilizes 4min, the concentrated milk after sterilization is cooled to 27 DEG C, obtains feed liquid
B；
(3) by leavening (including Lactococcus lactis subsp. lactis, the double second of lactococcus lactis subsp and Lactococcus lactis
Acyl subspecies) to put into feed liquid B obtained by the step (2) after cooling down, the inoculum concentration of leavening is 1 × 106Cfu/ml, and fermenting
10min is stirred in tank, strain is evenly dispersed into feed liquid；27 DEG C of heat-preservation fermentation 16h, reach 65 ° of T to feed acidity, it is cold
But fermentation is terminated to 10 DEG C；
(4) by acidified milk sterilization, homogeneous (two-stage homogeneous is twice in succession) obtained by step (3), the temperature of sterilization is 95 DEG C, when
Between 35s；Homogeneous is two-stage homogeneous, and one-level homogenization pressure is 20MPa, and double-stage homogenization pressure is 2.5MPa, and temperature is 75 DEG C；
(5) acidified milk after homogeneous is spray-dried, the EAT of the spray drying is 190 DEG C, the spray
The temperature of outgoing air that mist is dried is 95 DEG C, and the spray drying also includes fluidized bed drying, and the fluidized bed drying goes out powder temperature and is
50 DEG C, produce sour milk powder.
The protein content for the sour milk powder that embodiment 2 obtains is 18.1%, fat content 1.1%；And powder is in particle
Uniformly, the homogeneous milky of color and luster；Smell is grown naturally, and free from extraneous odour；Particle diameter distribution D90 is 411 μm, and D50 is 187 μm；Moisture
Content is 2.9%.
Embodiment 3
A kind of raw material of sour milk powder include：Raw milk 72.5%, desalted whey powder D9014.5%, WPC
WPC8013.0%.Described percentage is the mass percent that each component accounts for raw material.
The preparation method of above-mentioned sour milk powder comprises the following steps：
(1) raw milk of acceptance(check) and desalted whey powder and WPC are well mixed in batch mixer, adjusted
Whole raw milk solid content is 35%, obtains feed liquid A；The percentage is mass percent；
(2) by feed liquid A obtained by step (1) through two-stage homogeneous, one-level homogenization pressure is 20MPa, double-stage homogenization pressure 3MPa,
Homogenizing temperature is 70 DEG C, by 85 DEG C of concentrated milk after homogeneous, sterilizes 5min, the concentrated milk after sterilization is cooled to 38 DEG C, obtains feed liquid
B；
(3) leavening (including lactobacillus bulgaricus, Lactobacillus rhamnosus and animal discrimination Bifidobacterium) is put into cold
But in feed liquid B obtained by the step (2) after, and 15min is stirred in fermentation tank, the inoculum concentration of leavening is 5 × 105Cfu/ml,
Strain is set to be evenly dispersed into feed liquid；38 DEG C of heat-preservation fermentation 12h, reach 75 ° of T to feed acidity, be cooled to 15 DEG C and terminate hair
Ferment；
(4) by acidified milk sterilization, homogeneous (two-stage homogeneous is twice in succession) obtained by step (3), the temperature of sterilization is 90 DEG C, when
Between 35s；Homogeneous is two-stage homogeneous, and one-level homogenization pressure is 20MPa, and double-stage homogenization pressure is 2.0MPa, and temperature is 65 DEG C；
(5) acidified milk after homogeneous obtained by step (4) is spray-dried, the EAT of the spray drying is
175 DEG C, the temperature of outgoing air of the spray drying is 90 DEG C, and the spray drying also includes fluidized bed drying, and the fluid bed is done
It is dry go out powder temperature be 55 DEG C, produce sour milk powder.
The protein content for the sour milk powder that embodiment 3 obtains is 40.2%, fat content 8.2%；And powder is in particle
Uniformly, the homogeneous yellow of color and luster；Smell is grown naturally, and free from extraneous odour；Particle diameter distribution D90 is 432 μm, and D50 is 197 μm；Moisture contains
Measure as 3.8%.The percentage is mass percent.
Embodiment 4
A kind of raw material of sour milk powder include：Skimmed milk 76.9%, desalted whey powder D907.7%, maltodextrin
15.4%.Described percentage is the mass percent that each component accounts for raw material.
The preparation method of above-mentioned sour milk powder comprises the following steps：
(1) skimmed milk of acceptance(check) and desalted whey powder and maltodextrin are well mixed in batch mixer, adjustment is former
It is 29% to expect milk solid content, obtains feed liquid A；The percentage is mass percent；
(2) by feed liquid A obtained by step (1) through two-stage homogeneous, one-level homogeneous homogenization pressure is 16MPa, double-stage homogenization pressure
2.3MPa, homogenizing temperature are 68 DEG C, by 90 DEG C of concentrated milk after homogeneous, sterilize 5min；Concentrated milk after sterilization is cooled to 42 DEG C,
Obtain feed liquid B；
(3) by leavening (including lactobacillus bulgaricus, streptococcus thermophilus, Lactobacillus plantarum, Lactobacillus casei and sandlwood
Sugared lactobacillus) to put into feed liquid B obtained by the step (2) after cooling down, the inoculum concentration of leavening is 5 × 106Cfu/ml, and sending out
13min is stirred in fermentation tank, strain is evenly dispersed into feed liquid；42 DEG C of heat-preservation fermentation 8h, reach 110 ° of T to feed acidity,
It is cooled to 4 DEG C and terminates fermentation；
(4) by acidified milk sterilization, homogeneous (two-stage homogeneous is twice in succession) obtained by step (3), the temperature of sterilization is 95 DEG C, when
Between 45s；Homogeneous is two-stage homogeneous, and one-level homogenization pressure is 15MPa, and double-stage homogenization pressure is 1.5MPa, and temperature is 70 DEG C；
(5) acidified milk after homogeneous is spray-dried, the EAT of the spray drying is 185 DEG C, the spray
The temperature of outgoing air that mist is dried is 80 DEG C, and the spray drying also includes fluidized bed drying, and the fluidized bed drying goes out powder temperature and is
50 DEG C, produce sour milk powder.
The protein content for the sour milk powder that embodiment 4 obtains is 10.7%, fat content 0.5%；And powder is in particle
Uniformly, the homogeneous milky of color and luster；Smell is grown naturally, and free from extraneous odour；Particle diameter distribution D90 is 351 μm, and D50 is 145 μm；Moisture
Content is 2.5%.
Embodiment 5
A kind of raw material of sour milk powder include rich milk 81.3%, maltodextrin 18.7%.Described percentage is each group
Divide the mass percent for accounting for raw material.
The preparation method of above-mentioned sour milk powder comprises the following steps：
(1) rich milk and maltodextrin of acceptance(check) are well mixed in batch mixer, adjustment raw material milk solid contains
Measure as 28%, obtain feed liquid A；The percentage is mass percent；
(2) by feed liquid A obtained by step (1) through two-stage homogeneous, one-level homogeneous homogenization pressure is 25MPa, double-stage homogenization pressure
2.5MPa, homogenizing temperature are 75 DEG C；By 85 DEG C of concentrated milk after homogeneous, 5min is sterilized；Concentrated milk after sterilization is cooled to 37 DEG C,
Obtain feed liquid B；
(3) leavening (including lactobacillus bulgaricus, streptococcus thermophilus, animal bifidobacteria and Lactobacillus plantarum) is thrown
Enter in feed liquid B obtained by the step to after cooling (2), the inoculum concentration of leavening is 1 × 105Cfu/ml, and stirred in fermentation tank
11min, strain is set to be evenly dispersed into feed liquid；37 DEG C of heat-preservation fermentation 13h, reach 85 ° of T to feed acidity, be cooled to 6 DEG C of ends
Only ferment；
(4) by acidified milk sterilization, homogeneous (two-stage homogeneous is twice in succession) obtained by step (3), the temperature of sterilization is 95 DEG C, when
Between 50s；Homogeneous is two-stage homogeneous, and one-level homogenization pressure is 25MPa, and double-stage homogenization pressure is 3MPa, and temperature is 75 DEG C；
(5) acidified milk after homogeneous is spray-dried, the EAT of the spray drying is 165 DEG C, the spray
The temperature of outgoing air that mist is dried is 75 DEG C, and the spray drying also includes fluidized bed drying, and the fluidized bed drying goes out powder temperature and is
50 DEG C, produce sour milk powder.
The protein content for the sour milk powder that embodiment 5 obtains is 8.2%, fat content 10.5%；And powder is in particle
Uniformly, homogeneous faint yellow of color and luster；Smell is grown naturally, and free from extraneous odour；Particle diameter distribution D90 is 387 μm, and D50 is 154 μm；Moisture
Content is 3.5%.
Effect example 1
Sour milk powder to embodiment 1~5 simultaneously carries out sensory evaluation with whole milk powder (compareing 1), skimmed milk power (control 2).
Sour milk powder and control powder add 50g warm water (50-55 DEG C) to be reconstituted by 10g powder, while compare 1 and the breast of control 2
Acid carries out acid adjustment and is adjusted to reconstitute liquid acidity with the correspondence sour milk powder of embodiment 1~5 identical, carries out sensory evaluation afterwards.
Sensory evaluation method, 15 sense organ criticism personnel are asked to carry out sensory evaluation to above-mentioned sample, evaluation method is blind sample
(sample random number), evaluation criterion such as table 1, specific evaluation result are as shown in table 2.
Table 1
| Scoring item | Standards of grading | Scoring |
| Color and luster | Uniform color, non-variegation are creamy white or milk yellow | 10-25 |
| Mouthfeel | Smooth in taste is fine and smooth | 10-25 |
| Flavor | Flavor is naturally, free from extraneous odour | 10-25 |
| Tart flavour | Tart flavour is soft, natural | 10-25 |
Table 2
| Solid beverage | Color and luster | Mouthfeel | Flavor | Tart flavour |
| Embodiment 1 | 23.0 | 24.3 | 23.8 | 23.8 |
| Embodiment 2 | 22.4 | 22.1 | 22.3 | 22.6 |
| Embodiment 3 | 24.3 | 24.5 | 23.0 | 23.7 |
| Embodiment 4 | 23.4 | 23.5 | 23.7 | 21.2 |
| Embodiment 5 | 24.1 | 24.6 | 24.0 | 24.0 |
| Acidity control 1 same as Example 1 | 24.1 | 22.5 | 16.3 | 18.2 |
| Acidity control 1 same as Example 2 | 23.8 | 24.6 | 19.2 | 19.2 |
| Acidity control 1 same as Example 3 | 24.0 | 22.3 | 20.5 | 17.5 |
| Acidity control 1 same as Example 4 | 24.0 | 20.1 | 20.2 | 16.8 |
| Acidity control 1 same as Example 5 | 23.7 | 21.0 | 18.7 | 17.0 |
| Acidity control 2 same as Example 1 | 22.5 | 22.0 | 19.6 | 18.0 |
| Acidity control 2 same as Example 2 | 22.5 | 21.8 | 20.2 | 18.4 |
| Acidity control 2 same as Example 3 | 22.3 | 22.1 | 18.5 | 17.5 |
| Acidity control 2 same as Example 4 | 22.6 | 19.8 | 16.5 | 16.2 |
| Acidity control 2 same as Example 5 | 22.3 | 20.0 | 17.3 | 17.0 |
From the data of table 2, the sour milk powder of embodiment 1~5 its mouthfeel, flavor and tart flavour sensory evaluation scores are all higher.
Effect example 2
To the sour milk powder of embodiment 1~5,2 kinds of commercially available whole-fat milk powders and 2 kinds of commercially available skimmed milk powders (respectively compare 1, are right
Brew, fluidity evaluating 4) are carried out according to 2, control 3, control.Brew evaluation determines it in 100 millis by taking 13g sour milk powders
It is sinking time to rise the time all moistened in 50 DEG C of distilled water.Determine sinking time after with long handle medicine spoon along walls of beaker with
2 circles/s is at the uniform velocity stirred, and is stirred 25s clockwise, is counterclockwise stirred 25s, takes out medicine spoon, observes wall built-up situation, and will
2mL solution observes small particles down to black plastic disk, solution in beaker finally is poured out into beaker is placed in black plastic disk and observe
The insoluble agglomerate situation of bottom of a cup.Slamp value determines the angle of repose of powder, flat board angle, the degree of compression, solidifying by Powder Physical instrument
Intensity, the summation of five indexes is spent together and is obtained.Each index determining takes its average value three times.The specific evaluation criterion such as institute of table 3
Show, evaluation result is as shown in table 4.
Table 3
Table 4
From the data of table 4, the sour milk powder brew of embodiment 1~5 is close with whole-fat milk powder and skimmed milk powder, reaches
Extraordinary grade.Its slamp value is higher, good fluidity.
Effect example 3
Shelf life Acceleration study is carried out to the sour milk powder of embodiment 1~5.Sour milk powder is packaged as packaging of aluminium foil bag, accelerates
Condition is 42 DEG C, relative humidity 75%, 12 weeks acceleration time, and coherent detection is carried out in sampling in the 0th, 3,6,9,12 week.Detection
Index mainly includes brew, taste smell and mobility of the milk powder in accelerated period.Brew and fluidity evaluating method are with reference to effect
Fruit embodiment 2.It is the different time points in acceleration to grow odor evaluations method, asks 15 sense organ criticism personnel respectively to above-mentioned sample
Taste Odor Evaluations are carried out, evaluation method is blind sample (sample random labelling is a, b, c, d, e), and evaluation criterion such as table 5 is specific to evaluate
As a result it is as shown in table 6.
From the Acceleration study result of table 6, the sour milk powder shelf stable of embodiment 1~5,42 DEG C of Acceleration studies 12
In week, the brew of all sour milk powders, smell is grown, for mobility all without obvious change, it is good that this illustrates that invented sour milk powder has
Good stability.
Table 5
Table 6
Sour milk powder provided by the present invention and preparation method thereof is described in detail above.It is used herein specifically
Individual example is set forth to the principle and embodiment of the present invention, and the explanation of above example is only intended to help and understands the present invention
Method and its core concept.It should be pointed out that for those skilled in the art, original of the invention is not being departed from
On the premise of reason, some improvement and modification can also be carried out to the present invention, these are improved and modification also falls into right of the present invention and wanted
In the protection domain asked.
Claims (10)
1. a kind of preparation method of sour milk powder, it is characterised in that this method comprises the following steps：
(1) raw milk and auxiliary material are well mixed, obtain the feed liquid A that solid content is 25~40%；
(2) by after feed liquid A homogeneous, sterilization, cooling obtained by step (1), feed liquid B is obtained；
(3) feed liquid B inoculating starters obtained by step (2) are fermented, acidified milk is obtained after cooling；
(4) acidified milk obtained by step (3) is sterilized, homogeneous；
(5) acidified milk after homogeneous is spray-dried, packaging.
2. the preparation method of sour milk powder according to claim 1, it is characterised in that in step (1), the raw milk is complete
Fat breast or skimmed milk, the auxiliary material are the one or more in lactose, desalted whey powder, WPC, maltodextrin.
3. the preparation method of sour milk powder according to claim 1, it is characterised in that in step (2), the homogeneous is two-stage
Homogeneous, the pressure of one-level homogeneous is 15~25MPa, and the pressure of double-stage homogenization is 1.5~3.0MPa, and the temperature of homogeneous is 65~75
℃。
4. the preparation method of sour milk powder according to claim 1, it is characterised in that in step (2), the temperature of the sterilization
For 85~95 DEG C, the time is 3~5min.
5. the preparation method of sour milk powder according to claim 1, it is characterised in that in step (3), the leavening includes
Lactobacillus bulgaricus, streptococcus thermophilus, Lactococcus lactis, Lactobacillus rhamnosus, Lactobacillus plantarum, Lactobacillus casei, animal
One or more in Bifidobacterium, bifidobacterium lactis, the inoculum concentration of the leavening is 1 × 105~1 × 107cfu/ml。
6. the preparation method of sour milk powder according to claim 1, it is characterised in that in step (3), the temperature of the fermentation
For 25~45 DEG C, the time is 2~25h.
7. the preparation method of sour milk powder according to claim 1, it is characterised in that in step (4), the temperature of the sterilization
For 85~95 DEG C, the time is 35~50s.
8. the preparation method of sour milk powder according to claim 1, it is characterised in that in step (4), the homogeneous is two-stage
Homogeneous, the pressure of one-level homogeneous is 15~25MPa, and the pressure of double-stage homogenization is 1.5~3MPa, and the temperature of homogeneous is 65~75
℃。
9. the preparation method of sour milk powder according to claim 1, it is characterised in that in step (5), the spray drying
EAT is 165~190 DEG C, and temperature of outgoing air is 75~95 DEG C.
10. sour milk powder made from the preparation method of the sour milk powder described in any one of claim 1~9.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108967539A (en) * | 2018-08-15 | 2018-12-11 | 广西科技大学 | A kind of new method for preparing kudzuvine root flavor and restoring sour milk powder |
| CN109497139A (en) * | 2018-11-27 | 2019-03-22 | 淮北师范大学 | A kind of preparation method of multi-functional instant type fermented yoghourt powder |
| CN109527090A (en) * | 2018-12-27 | 2019-03-29 | 宁夏伊友乳业有限公司 | A kind of preparation method of sour milk powder |
| WO2021102231A1 (en) * | 2019-11-21 | 2021-05-27 | Spraying Systems Co. | Electrostatic spray dried milk product and production method thereof |
| CN114755150A (en) * | 2022-05-16 | 2022-07-15 | 中国标准化研究院 | Evaluation method of infant formula milk powder |
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| CN101361505A (en) * | 2008-09-12 | 2009-02-11 | 华南理工大学 | Sour milk powder preparation method by spray drying |
| CN106376645A (en) * | 2016-08-30 | 2017-02-08 | 新疆玉昆仑天然食品工程有限公司 | Freeze-dried yoghurt powder and manufacturing method thereof |
| CN106615218A (en) * | 2016-12-30 | 2017-05-10 | 北京三元食品股份有限公司 | Yoghurt powder, yoghurt formula powder and production method of yoghurt powder |
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| CN101361505A (en) * | 2008-09-12 | 2009-02-11 | 华南理工大学 | Sour milk powder preparation method by spray drying |
| CN106376645A (en) * | 2016-08-30 | 2017-02-08 | 新疆玉昆仑天然食品工程有限公司 | Freeze-dried yoghurt powder and manufacturing method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108967539A (en) * | 2018-08-15 | 2018-12-11 | 广西科技大学 | A kind of new method for preparing kudzuvine root flavor and restoring sour milk powder |
| CN109497139A (en) * | 2018-11-27 | 2019-03-22 | 淮北师范大学 | A kind of preparation method of multi-functional instant type fermented yoghourt powder |
| CN109527090A (en) * | 2018-12-27 | 2019-03-29 | 宁夏伊友乳业有限公司 | A kind of preparation method of sour milk powder |
| WO2021102231A1 (en) * | 2019-11-21 | 2021-05-27 | Spraying Systems Co. | Electrostatic spray dried milk product and production method thereof |
| CN114755150A (en) * | 2022-05-16 | 2022-07-15 | 中国标准化研究院 | Evaluation method of infant formula milk powder |
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