CN107897365A - A kind of sour milk powder and preparation method thereof - Google Patents

A kind of sour milk powder and preparation method thereof Download PDF

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Publication number
CN107897365A
CN107897365A CN201711214724.6A CN201711214724A CN107897365A CN 107897365 A CN107897365 A CN 107897365A CN 201711214724 A CN201711214724 A CN 201711214724A CN 107897365 A CN107897365 A CN 107897365A
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China
Prior art keywords
homogeneous
milk powder
preparation
sour milk
temperature
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CN201711214724.6A
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Inventor
贾宏信
刘振民
徐致远
苏米亚
陈文亮
齐晓彦
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Shanghai Bright Dairy and Food Co Ltd
Bright Dairy and Food Co Ltd
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Shanghai Bright Dairy and Food Co Ltd
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Priority to CN201711214724.6A priority Critical patent/CN107897365A/en
Publication of CN107897365A publication Critical patent/CN107897365A/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
    • 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 OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/16—Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby
    • 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 OR TREATMENT THEREOF
    • A23C2220/00—Biochemical treatment
    • A23C2220/20—Treatment with microorganisms
    • A23C2220/204—Use of bacteria which are encapsulated, entrapped or immobilised; Fermentation with these bacteria
    • 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
    • A23V2400/169—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
    • A23V2400/231—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
    • A23V2400/21—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
    • 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
    • A23V2400/531—Lactis

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

Abstract

The invention discloses a kind of sour milk powder and preparation method thereof, its preparation method includes：(1) by after raw milk homogeneous, sterilization, cooling, feed liquid is obtained；(2) feed liquid inoculating starter is fermented, cools down, obtain acidified milk；(3) acidified milk is sterilized, homogeneous；(4) it is uniformly mixed after homogeneous with auxiliary material, sterilization, homogeneous, obtain fermented feed liquid；(5) fermented feed liquid is spray-dried, packaging.The preparation method of sour milk powder of the present invention effectively solves that Yoghourt solid content is low and viscosity high the shortcomings that being unable to Direct spraying drying production by the improvement of preparation process, there is provided a kind of directly to reconstitute edible sour milk powder, the sour milk powder good fluidity, 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, temperature drink or cold drink, its preparation process is simple, suitable for large-scale production, has very strong market demand prospect.

Description

A kind of sour milk powder and preparation method thereof
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 cools 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 conducive to the material digested and assimilated of human body.At the same time substantial amounts of immunologic active material in cow's milk is also retains in Yoghourt Deng.Based on this, more and more consumers think that Yoghourt is that one kind is conducive 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 higher.
There is number acid milk substitute-sour milk powder currently on the market, to solve the problems, such as that above Yoghourt is run into.These Yoghourts Powder is needed by reconstituting, ferments, refrigeration and etc. after, good taste and flavor could be formed, 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 does not ferment, 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, which 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 flavor, mouthfeel and high, easy to carry, the economic convenience of nutritive value that common sour milk can be achieved, its preparation method It is applicable to the production application of large-scale production.
To achieve these goals, technical scheme is as follows：
The present invention provides a kind of preparation method of sour milk powder, this method comprises the following steps：
(1) by after raw milk homogeneous, sterilization, cooling, feed liquid is obtained；
(2) feed liquid inoculating starter obtained by step (1) is fermented, cools down, obtain acidified milk；
(3) acidified milk obtained by step (2) is sterilized, homogeneous；
(4) acidified milk after homogeneous is uniformly mixed with auxiliary material, sterilization, homogeneous, obtains solid content as 25~40% Fermented feed liquid；
(5) fermented feed liquid obtained by step (4) is spray-dried, packaging.
The preparation method of sour milk powder of the present invention is to add lactobacillus-fermented with raw milk, adds auxiliary material afterwards and improves solid content Content, by the improvement of preparation process, has obtained one kind without ferment again, can directly reconstitute edible sour milk powder.
Preferably, in step (1), the homogeneous is two-stage homogeneous, and the pressure of level-one homogeneous is 15~25MPa, and two level is equal The pressure of matter is 1.5~3.0MPa, and the temperature of homogeneous is 65~75 DEG C.
In step (1), the temperature of the sterilization is 85~95 DEG C, and the time is 3~5min.
In step (2), 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, the temperature of fermentation is 25~45 DEG C, and the time is 2~25h.
In step (2), the temperature of the cooling is 4~15 DEG C.
In step (3), the temperature of the sterilization is 85~95 DEG C, and the time is 35~50s.
In step (3), the homogeneous is two-stage homogeneous, and the pressure of level-one 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 (4), the homogeneous is two-stage homogeneous, and the pressure of level-one 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 inlet air temperature 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 the preparation method.Protein content is in the sour milk powder 4.7~33.4%, fat content is 0.5~12.1%, 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 raw milk addition lactic acid bacteria hair Ferment, adds auxiliary material and improves solid content, by the improvement of preparation process, it is low and glutinous effectively to solve Yoghourt solid content afterwards Degree height is unable to the shortcomings that Direct spraying drying production, there is provided a kind of directly to reconstitute edible sour milk powder, sour milk powder flowing Property it is good, dissolubility is good, and stability is high, reconstitutes rear delicate mouthfeel, and flavor, can be according to the happiness of consumer naturally, nutritive value is high Good, temperature drink or cold drink, its preparation process are simple, suitable for large-scale production, have 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 solution provided by the invention is：
To achieve these goals, present invention employs following technical solution：
A kind of one of technical solution that the present invention takes, preparation method of sour milk powder, the described method comprises the following steps：
(1) raw milk is obtained into feed liquid after homogeneous, sterilization, cooling；
(2) feed liquid inoculating starter obtained by step (1) is fermented, cooled down；
(3) by acidified milk sterilization, homogeneous obtained by step (2)；
(4) acidified milk after homogeneous is uniformly mixed with auxiliary material, sterilization, homogeneous, it is 25~40% to obtain solid content Fermented feed liquid；
(5) fermented feed liquid obtained by step (4) 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.
In step (1), the homogeneous is the two-stage homogeneous of this area routine, level-one homogenization pressure is preferably 15~ 25MPa, double-stage homogenization pressure are preferably 1.5~3.0MPa, and temperature is 65~75 DEG C, and the homogeneous can form raw milk Homogeneous emulsion, effectively prevents fat floating.
In step (1), 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 method and condition of this area routine.The temperature of the cooling is preferably 37~ 50℃。
In step (2) of the present invention, the leavening is leavening commonly used in the art.The bacterium that the leavening includes Kind belongs to the strain scope that country allows to use and add in food service industry.The leavening is preferably comprised Bulgaria Lactobacillus, streptococcus thermophilus, Lactococcus lactis, Lactobacillus rhamnosus, lactobacillus plantarum, Lactobacillus casei, animal bifidobacteria, One or more in bifidobacterium lactis etc..The inoculum concentration of the leavening is preferably 1 × 105~1 × 107Cfu/ml, more preferably Inoculum concentration be 5 × 105~5 × 106cfu/ml。
In step (2), the method and condition of the fermentation are the method and condition of this area routine.The temperature of the fermentation For the fermentation temperature of this area routine, preferably 25~45 DEG C, more preferably 37~43 DEG C.The time of the fermentation is ability The fermentation time of domain routine, preferably 2~25h, more preferably 4~16h.
In step (2), the acidity of the fermentation is preferably 65~110 ° of T, more preferably 65~75 ° of T.
In step (2), the method and condition of the cooling are the method and condition of this area routine.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 (3), 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, ensures being smoothed out for subsequent spray drying.
In step (3), the homogeneous is the two-stage homogeneous of this area routine, level-one 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 effectively reduce feed liquid Viscosity, be conducive to subsequent fermentation breast and the mixing of auxiliary material, form uniform fermented feed liquid.
In step (4), the auxiliary material includes one kind in lactose, desalted whey powder, whey protein concentrate and maltodextrin It is or a variety of.Wherein, the lactose is this area routine lactose；The desalted whey powder is this area conventional desalination whey powder.It is excellent Choosing for D70, D80 or D90；The concentrated whey protein powder is this area Conventional concentration lactalbumin.Preferably WPC34, WPC70, WPC75, WPC80 or WPI.
It is described to be mixed into this area routine operation in step (4), carried out generally in batch mixer.The solid content contains Amount percentage is mass percent.
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 pathogenic bacteria or other harmful bacterias in acidified milk, ensure health and the microorganism of product Quality.
In step (4), the homogeneous is the two-stage homogeneous of this area routine, level-one 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 be reduced further The viscosity of feed liquid, improves the uniformity of fermented feed liquid, ensures being smoothed out for subsequent spray drying.
The present invention adds auxiliary material after 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, avoids due to low its acidified milk Direct spraying drying of raw milk solid content The drawbacks of effective powdered granule can not be formed, and subsequently addition auxiliary material can also further reduce the viscosity of acidified milk, make It is beneficial to the feeding and spraying of spray drying tower.
In step (5), the spray drying is the routine operation of this area, is preferably pressure spray dryer, the pressure The inlet air temperature 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 Material container or iron flask use multiple field coated paper envelope, and are packed with polyethylene lining.In the packaging step preferably also Including vacuumizing or being filled with inert gas by packing container, the inert gas is this area conventional inert gas, preferably Nitrogen or carbon dioxide.
The two of the technical solution that the present invention takes are：One kind passes through sour milk powder made from above-mentioned preparation method.The Yoghourt Protein content in powder is 4.7~33.4%, and fat content is 0.5~12.1%, and the content is mass percent.
On the basis of common knowledge of the art, above-mentioned each optimum condition, can be combined, each preferably real up to the present invention Example.
The present invention is described in further detail below by specific embodiment.
The reagents and materials used in the present invention are commercially available.
Embodiment 1
A kind of preparation method of Yoghourt part comprises the following steps：
(1) by the raw milk of acceptance(check) through two-stage homogeneous, level-one homogenization pressure is 15MPa, double-stage homogenization pressure 2.0MPa, temperature are 65 DEG C；Then 95 DEG C of sterilization 5min, and 37 DEG C are cooled to, feed liquid after being sterilized；
(2) leavening (lactobacillus bulgaricus, streptococcus thermophilus) is put into feed liquid obtained by step after cooling (1) In, the inoculum concentration of leavening is 1 × 107Cfu/ml, and 15min is stirred in fermentation tank, strain is evenly dispersed into feed liquid In；37 DEG C of heat-preservation fermentation 10h, reach 80 ° of T to feed acidity, are cooled to 10 DEG C and terminate fermentation；
(3) acidified milk obtained by step (2) is sterilized and passes through simultaneously homogeneous, the temperature of sterilization is 95 DEG C, time 50s；Homogeneous is Two-stage homogeneous, level-one homogenization pressure are 15MPa, and double-stage homogenization pressure is 2MPa, and temperature is 70 DEG C；
(4) acidified milk after homogeneous is uniformly mixed with maltodextrin, acidified milk and maltodextrin in mass ratio 100: 18.5 ratio mixing, is blended in batch mixer and carries out, and uniformly mixed solution is through 95 DEG C, and 50s is sterilized, homogeneous (homogeneous two Level homogeneous, level-one homogenization pressure are 15MPa, and double-stage homogenization pressure is 2MPa, and temperature is 70 DEG C), solid content is obtained as 25% Fermented feed liquid, the percentage is mass percent；
(5) fermented feed liquid obtained by step (4) is spray-dried, the inlet air temperature of the spray drying is 190 DEG C, institute The temperature of outgoing air for stating spray drying is 95 DEG C, and the spray drying also includes fluidized bed drying, and the fluidized bed drying goes out powder temperature Spend for 55 DEG C, up to sour milk powder.
The sour milk powder protein content that embodiment 1 obtains is 9.4%, fat content 12.1%；And powder is equal in particle It is even, the homogeneous milk yellow of color and luster；Smell is grown naturally, free from extraneous odour；Particle diameter distribution D90 is 346 μm, and D50 is 135 μm；Moisture For 3.5%.
Embodiment 2
A kind of preparation method of sour milk powder comprises the following steps：
(1) by the raw milk of acceptance(check) through two-stage homogeneous, level-one homogenization pressure is 25MPa, double-stage homogenization pressure 3.0MPa, temperature are 75 DEG C；Then 95 DEG C of sterilization 3min, and 27 DEG C are cooled to, feed liquid after being sterilized；
(2) by leavening, (Lactococcus lactis subsp. lactis, lactococcus lactis subsp and Lactococcus lactis biacetyl are sub- Kind, Lactobacillus casei) to put into feed liquid obtained by step after cooling (1), the inoculum concentration of leavening is 5 × 105Cfu/ml, and 10min is stirred in fermentation tank, strain is evenly dispersed into feed liquid；27 DEG C of heat-preservation fermentation 18h, reach to feed acidity 68 ° of T, are cooled to 4 DEG C and terminate fermentation；
(3) acidified milk obtained by step (2) is sterilized and passes through simultaneously homogeneous, the temperature of sterilization is 90 DEG C, time 50s；Homogeneous is Two-stage homogeneous, level-one homogenization pressure are 25MPa, and double-stage homogenization pressure is 3.0MPa, and temperature is 75 DEG C；
(4) acidified milk after homogeneous is uniformly mixed with lactose, acidified milk and maltodextrin in mass ratio 100:50 ratio Example mixing, is blended in batch mixer and carries out, and uniformly mixed solution is through 90 DEG C, 50s sterilizations, and homogeneous (homogeneous is two-stage homogeneous, one Level homogenization pressure is 25MPa, and double-stage homogenization pressure is 3.0MPa, and temperature is 75 DEG C), obtain the fermentation material that solid content is 40% Liquid, the percentage are mass percent；
(5) fermented feed liquid obtained by step (4) is spray-dried, the inlet air temperature of the spray drying is 165 DEG C, institute The temperature of outgoing air for stating spray drying is 80 DEG C, and the spray drying also includes fluidized bed drying, and the fluidized bed drying goes out powder temperature Spend for 40 DEG C, up to sour milk powder.
The sour milk powder protein content that embodiment 2 obtains is 4.6%, fat content 6.0%；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 412 μm, and D50 is 185 μm；Moisture For 2.5%.
Embodiment 3
A kind of preparation method of sour milk powder comprises the following steps：
(1) by the raw milk of acceptance(check) through fatty separator for processing, after obtaining fractionation of fatty, milk fat content is 0.5% skimmed milk, through homogeneous, level-one homogenization pressure is 18MPa, and double-stage homogenization pressure 2.0MPa, temperature is 75 DEG C；Then 85 DEG C sterilization 5min, and is cooled to 37 DEG C, feed liquid after being sterilized；
(2) by leavening (including lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus rhamnosus and newborn discrimination Bifidobacterium) Put into feed liquid obtained by step after cooling (1), the inoculum concentration of leavening is 5 × 106Cfu/ml, and stirred in fermentation tank 12min, makes strain be evenly dispersed into feed liquid；37 DEG C of heat-preservation fermentation 10h, reach 75 ° of T to feed acidity, are cooled to 15 DEG C Terminate fermentation；
(3) acidified milk obtained by step (2) is sterilized and passes through simultaneously homogeneous, the temperature of sterilization is 85 DEG C, time 50s；Homogeneous is Two-stage homogeneous, level-one homogenization pressure are 18MPa, and double-stage homogenization pressure is 2.0MPa, and temperature is 70 DEG C；
(4) acidified milk after homogeneous is uniformly mixed with desalted whey powder, acidified milk and desalted whey powder are in mass ratio 100:30 ratio mixing, is blended in batch mixer and carries out, and uniformly mixed solution is through 85 DEG C, 50s sterilizations, and (homogeneous is homogeneous Two-stage homogeneous, level-one homogenization pressure are 18MPa, and double-stage homogenization pressure is 2.0MPa, and temperature is 70 DEG C), obtaining solid content is 29% fermented feed liquid；The percentage is mass percent；
(5) fermented feed liquid obtained by step (4) is spray-dried, the inlet air temperature of the spray drying is 170 DEG C, institute The temperature of outgoing air for stating spray drying is 85 DEG C, and the spray drying also includes fluidized bed drying, and the fluidized bed drying goes out powder temperature Spend for 45 DEG C, up to sour milk powder.
The sour milk powder protein content that embodiment 3 obtains is 17.1%, fat content 1.1%；And powder is equal in particle It is even, homogeneous faint yellow of color and luster；Smell is grown naturally, and free from extraneous odour；Particle diameter distribution D90 is 389 μm, and D50 is 168 μm；Moisture contains Measure as 3.1%.
Embodiment 4
A kind of preparation method of sour milk powder comprises the following steps：
(1) by the raw milk of acceptance(check) through two-stage homogeneous, level-one homogenization pressure is 20MPa, double-stage homogenization pressure 2.0MPa, temperature are 65 DEG C；Then 89 DEG C of sterilization 4min, and 42 DEG C are cooled to, feed liquid after being sterilized；
(2) leavening (including lactobacillus bulgaricus, streptococcus thermophilus, Lactobacillus casei and Lactobacillus rhamnosus) is thrown Enter into feed liquid obtained by step after cooling (1), the inoculum concentration of leavening is 1 × 106Cfu/ml, and stirred in fermentation tank 10min, makes strain be evenly dispersed into feed liquid；42 DEG C of heat-preservation fermentation 9h, reach 110 ° of T to feed acidity, are cooled to 8 DEG C of ends Only ferment；
(3) acidified milk obtained by step (2) is sterilized and passes through simultaneously homogeneous, the temperature of sterilization is 85 DEG C, time 45s；Homogeneous is Two-stage homogeneous, level-one homogenization pressure are 18MPa, and double-stage homogenization pressure is 2.0MPa, and temperature is 65 DEG C；
(4) acidified milk after homogeneous is uniformly mixed with lactose, whey protein concentrate WPC75, acidified milk, lactose and concentration Lactalbumin in mass ratio 100:20:18 ratio mixing, be blended in batch mixer and carry out, uniformly mixed solution through 90 DEG C, 50s is sterilized, and (homogeneous is two-stage homogeneous to homogeneous, and level-one homogenization pressure is 18MPa, and double-stage homogenization pressure is 2.0MPa, temperature 65 DEG C), obtain the fermented feed liquid that solid content is 35.3%；The percentage is mass percent；
(5) fermented feed liquid obtained by step (4) is spray-dried, the inlet air temperature of the spray drying is 175 DEG C, institute The temperature of outgoing air for stating spray drying is 85 DEG C, and the spray drying also includes fluidized bed drying, and the fluidized bed drying goes out powder temperature Spend for 50 DEG C, up to sour milk powder.
The sour milk powder protein content that embodiment 4 obtains is 33.4%, fat content 7.8%；And powder is equal in particle It is even, homogeneous faint yellow of color and luster；Smell is grown naturally, and free from extraneous odour；Particle diameter distribution D90 is 428 μm, and D50 is 196 μm；Moisture contains Measure as 3.5%.
Embodiment 5
A kind of preparation method of sour milk powder comprises the following steps：
(1) by the raw milk of acceptance(check) through fatty separator for processing, after obtaining fractionation of fatty, milk fat content is 0.5% skimmed milk homogeneous, level-one homogenization pressure are 15MPa, and double-stage homogenization pressure 1.5MPa, homogenizing temperature is 75 DEG C；Then 90 DEG C of sterilization 3min, and 43 DEG C are cooled to, feed liquid after being sterilized；
(2) by leavening (including lactobacillus bulgaricus, streptococcus thermophilus, Lactobacillus casei, Lactobacillus rhamnosus and breast Yogurt coccus bacterium) to put into feed liquid obtained by step after cooling (1), the inoculum concentration of leavening is 1 × 105Cfu/ml, and 15min is stirred in fermentation tank, strain is evenly dispersed into feed liquid；43 DEG C of heat-preservation fermentation 10h, reach 110 ° to feed acidity T, is cooled to 6 DEG C and terminates fermentation；
(3) acidified milk obtained by step (2) is sterilized and passes through simultaneously homogeneous, the temperature of sterilization is 95 DEG C, time 35s；Homogeneous is Two-stage homogeneous, level-one homogenization pressure are 20MPa, and double-stage homogenization pressure is 1.5MPa, and temperature is 70 DEG C；
(4) acidified milk after homogeneous is uniformly mixed with desalted whey powder, maltodextrin, acidified milk, desalted whey powder and Maltodextrin in mass ratio 100:10:20 ratio mixing, be blended in batch mixer and carry out, uniformly mixed solution through 95 DEG C, 45s is sterilized, and (homogeneous is two-stage homogeneous to homogeneous, and level-one homogenization pressure is 20MPa, and double-stage homogenization pressure is 1.5MPa, temperature 70 DEG C), obtain the fermented feed liquid that solid content is 29%；The percentage is mass percent；
(5) fermented feed liquid obtained by step (4) is spray-dried, the inlet air temperature of the spray drying is 165 DEG C, institute The temperature of outgoing air for stating spray drying is 75 DEG C, and the spray drying also includes fluidized bed drying, and the fluidized bed drying goes out powder temperature Spend for 45 DEG C, up to sour milk powder.
The sour milk powder protein content that embodiment 5 obtains is 10.7%, fat content 0.5%；And powder is equal in particle It is even, homogeneous faint yellow of color and luster；Smell is grown naturally, and free from extraneous odour；Particle diameter distribution D90 is 367 μm, and D50 is 157 μm；Moisture contains Measure as 3.7%.
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 compare 2 and adjusted with lactic acid Acid is simultaneously adjusted to reconstitute liquid acidity with correspondence 1~5 sour milk powder of embodiment identical, carries out sensory evaluation afterwards.Sensory evaluation method, please 15 sense organ criticism personnel carry out sensory evaluation to above-mentioned sample, and evaluation method is blind sample (sample random number), evaluation criterion As table 1, specific evaluation result are as shown in table 2.
From the data of table 2, its flavor of the sour milk powder of embodiment 1~5 and sour-sweet taste sensory evaluation scores are higher, are more easy to be connect By.
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 24.0 24.5 23.4 24.1
Embodiment 2 24.5 23.8 24.7 24.5
Embodiment 3 23.5 24.3 23.2 24.3
Embodiment 4 24.0 24.6 23.8 23.2
Embodiment 5 24.2 24.2 23.0 23.0
Acidity control 1 same as Example 1 24.5 23.5 20.1 22.1
Acidity control 1 same as Example 2 24.2 24.0 22.0 22.0
Acidity control 1 same as Example 3 24.0 23.3 20.2 22.5
Acidity control 1 same as Example 4 23.5 22.6 19.8 20.4
Acidity control 1 same as Example 5 23.8 22.0 20.4 20.5
Acidity control 2 same as Example 1 23.2 23.5 23.0 21.4
Acidity control 2 same as Example 2 22.8 23.0 22.5 21.5
Acidity control 2 same as Example 3 23.0 23.4 23.1 21.9
Acidity control 2 same as Example 4 23.5 21.0 21.6 19.8
Acidity control 2 same as Example 5 23.4 20.6 22.0 20.5
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 measures 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.Measure 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 beaker is placed in black plastic disk and observe The insoluble agglomerate situation of bottom of a cup.Slamp value measures the angle of repose of powder, tablet angle, the degree of compression, solidifying by Powder Physical instrument Intensity, spend the summation of five indexes and obtain together.Each index determining takes its average value three times.The specific evaluation criterion such as institute of table 3 Show.
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 Carry out taste Odor Evaluations, evaluation method is blind sample (sample random labelling is a, b, c, d, e), evaluation criterion such as table 5.Specific evaluation The results are shown in Table 6.
Table 5
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, grows smell, for mobility all without obvious change, it is good that this illustrates that invented sour milk powder has Good stability.
Sour milk powder provided by the present invention and preparation method thereof is described in detail above.It is used herein specifically A example is set forth the principle of the present invention and embodiment, and the explanation of above example is only intended to help to understand 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 wants 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) by after raw milk homogeneous, sterilization, cooling, feed liquid is obtained；
(2) feed liquid inoculating starter obtained by step (1) is fermented, cools down, obtain acidified milk；
(3) acidified milk obtained by step (2) is sterilized, homogeneous；
(4) acidified milk after homogeneous is uniformly mixed with auxiliary material, sterilization, homogeneous, obtains the hair that solid content is 25~40% Ferment feed liquid；
(5) fermented feed liquid obtained by step (4) 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 homogeneous is two-stage Homogeneous, the pressure of level-one homogeneous is 15~25MPa, and the pressure of double-stage homogenization is 1.5~3.0MPa, and the temperature of homogeneous is 65~75 ℃。
3. the preparation method of sour milk powder according to claim 1, it is characterised in that in step (1), the temperature of the sterilization For 85~95 DEG C, the time is 3~5min.
4. the preparation method of sour milk powder according to claim 1, it is characterised in that in step (2), 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, hair The temperature of ferment is 25~45 DEG C, and the time is 2~25h.
5. the preparation method of sour milk powder according to claim 1, it is characterised in that in step (2), the temperature of the cooling For 4~15 DEG C.
6. the preparation method of sour milk powder according to claim 1, it is characterised in that in step (3), the temperature of the sterilization For 85~95 DEG C, the time is 35~50s.
7. the preparation method of sour milk powder according to claim 1, it is characterised in that in step (3), the homogeneous is two-stage Homogeneous, the pressure of level-one homogeneous is 15~25MPa, and the pressure of double-stage homogenization is 1.5~3MPa, and the temperature of homogeneous is 65~75 ℃。
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 level-one 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 Inlet air temperature 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 claim 1~9 any one of them sour milk powder.
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