CN107897371A - One kind is without sucrose flavored fermented milk - Google Patents

One kind is without sucrose flavored fermented milk Download PDF

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Publication number
CN107897371A
CN107897371A CN201711310479.9A CN201711310479A CN107897371A CN 107897371 A CN107897371 A CN 107897371A CN 201711310479 A CN201711310479 A CN 201711310479A CN 107897371 A CN107897371 A CN 107897371A
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Prior art keywords
sucrose
weight
parts
milk
fermented milk
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CN201711310479.9A
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Chinese (zh)
Inventor
薛梅
张海涛
史寒琴
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New Hope Double Happiness Dairy (suzhou) Co Ltd
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New Hope Double Happiness Dairy (suzhou) Co Ltd
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Priority to CN201711310479.9A priority Critical patent/CN107897371A/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C3/00—Preservation of milk or milk preparations
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/137—Thickening substances

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Biophysics (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Dairy Products (AREA)

Abstract

The invention discloses one kind without sucrose flavored fermented milk, it includes the following raw material formula：800~1200 parts by weight of raw milk；20~50 parts by weight of xylitol；8~15 parts by weight of PURE WHEY；2~5 parts by weight of stabilizer；2~8 parts by weight of dilute cream；0.2~1 parts by weight of essence；0.1~0.3 parts by weight of sweetener；40~100U of leavening.Wherein, stabilizer is formed by Ultra Tex 2, hydroxypropyl PASELLI EASYGEL, pectin and locust bean gum compounding, and leavening uses the Mixed Microbes being made of lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium lactis and lactobacillus acidophilus.The acidified milk unique flavor being prepared using technical measure, delicate mouthfeel, and the stability of flavor and quality in shelf life is positively retained at, and preparation process is easily controllable, the stability between acidified milk batch is high.

Description

One kind is without sucrose flavored fermented milk
Technical field
The present invention relates to acidified milk preparing technical field.It is more particularly related to one kind is without sucrose flavor fermentation Breast
Background technology
Milk is closest to perfect nutriment, contains abundant good protein, fat, vitamin and panimmunity Active factors.Flavored fermented milk is using raw ox (sheep) breast or milk powder as raw material, adds other and adds other raw materials, through sterilizing, sending out PH value reduces after ferment, is added before or after fermenting or does not add production made of food additives, nutrition fortifier, fruits and vegetables, cereal etc. Product.Compared with original raw ox (sheep) breast or milk powder, acidified milk can produce some materials with physiological activity, as organic acid, SOD, exocellular polysaccharide, organized enzyme etc., have body certain adjustment effect, can strengthen abilities of digestive and absorption, strengthen gastrointestinal peristalsis With the metabolism of body, body discharges noxious material is helped.
In recent years, as consumer pursues product taste, fragrance, quality, the continuous of health and safety, greatly pull Development of the cultured milk in terms of strain, technique, equipment, packaging and quality control.But due to fermentation raw material each component and various The reasons such as strain proportional imbalance cause product quality poor, and during subsequent storage, its physical and chemical index, microbiological indicator And microstructure can all have greatly changed, so as to phenomena such as layering, thinning or even change is bitter occur, Yoghourt is seriously affected Color and luster, flavor, quality and mouthfeel.
The content of the invention
It is excellent it is an object of the invention to solve at least the above and/or defect, and provide at least to will be described later Point.
It is a still further object of the present invention to provide one kind without sucrose flavored fermented milk, it can assign the wind of acidified milk uniqueness Taste and a softer and smoother touch mouthfeel, and product stability is good in shelf life.
In order to realize according to the present invention these purposes and further advantage, there is provided it is a kind of without sucrose flavored fermented milk, its Including the following raw material formula：
Preferably, wherein, the content of albumen is 30~42wt% in the PURE WHEY.It has been found that sending out A certain proportion of PURE WHEY is added in the preparation process of kefir milk can improve the apparent viscosity and water retention of acidified milk, this can It can be due to the network cross-linked effect of the addition enhancing acidified milk gel of PURE WHEY.
Preferably, wherein, the essence includes the yoghurt flavours of 40wt% and the butter essence of 30wt%.Milk is being store Deposit, process, under, the collective effect such as heat, light, oxygen, enzyme and microorganism, the quantity of fragrant component and content occur in milk Certain change, the fragrance of milk also can accordingly weaken.The general natural flavor for being difficult to obtain milk of addition of single essence, this Shen Please file by the addition of proper ratio essence, be sufficiently close to crude milk, and assign that fragrant effect is good, and fragrance is soft, non-stimulated Sense.
Preferably, wherein, the sweetener is steviol glycoside.
Preferably, wherein, xylitol is extracted to obtain by silver birch, Oak Tree, corncob or bagasse.
Preferably, wherein, total inoculum concentration of the leavening is 2.5 × 106~3.1 × 106CFU/mL。
Preferably, wherein, the leavening includes lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium lactis and thermophilic Lactobacillus lactis.
Preferably, wherein, the inoculum concentration of the lactobacillus bulgaricus and streptococcus thermophilus is 1:6, the breast bifid The inoculum concentration of bacillus and lactobacillus acidophilus is 1:4.Different strains is different to the qualitative effects of acidified milk, compared to single bacterium Kind fermentation, a variety of strain mixed fermentations can bring the mouthfeel of acidified milk more horn of plenty and more various mouthfeel.But existing Leavening mixed fermentation technology in, often occur due to inoculating proportion it is improper, cause mixed culture fermentation agent using a period of time Original ratio disequilibrium afterwards, causes the phenomenon of deterioration in quality.Present specification is by adding properly mixed Bao Jiali Sub- lactobacillus, streptococcus thermophilus, bifidobacterium lactis and lactobacillus acidophilus, and established using the synbiosis between four kinds of bacterial strains flat The ecological relationship of weighing apparatus, the acidified milk unique flavor being prepared, smoother taste is fine quality, and shelf life is grown.
Preferably, wherein, the stabilizer includes 43wt% Ultra Tex 2s, 26wt% hydroxypropyls two form sediment The locust bean gum of powder phosphate, the pectin of 18wt% and 13wt%.In the technical program, Ultra Tex 2 and breast Protein binding forms net structure, and the negative electrical charge group in hydroxypropyl PASELLI EASYGEL is occurred anti-by same lactoprotein component Answer, increase the aquation of these components, improve the stability of net structure；Pectin and locust bean gum can further improve fermentation The retention ability of breast, effectively prevent acidified milk in the separated phenomenon of shelf life whey, and improve the mouthfeel of acidified milk.
The present invention includes at least following beneficial effect：
(1) in present specification, the addition of PURE WHEY can be acted on by strengthening the network cross-linked of acidified milk gel, be carried The apparent viscosity and water retention of high acidified milk, improve the texture stability of acidified milk.
(2) by adding properly mixed lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium lactis in present specification And lactobacillus acidophilus, and establish using the synbiosis between four kinds of bacterial strains the ecological relationship of balance, the acidified milk being prepared Unique flavor, smoother taste is fine quality, and shelf life is grown.
(3) in present specification, Ultra Tex 2, hydroxypropyl PASELLI EASYGEL, pectin and locust bean gum Added as compound stabilizer in acidified milk, there is preferable synergistic function, significantly improve the structural state of acidified milk, Acidified milk is efficiently solved in the separated phenomenon of shelf life whey, and improves the mouthfeel of acidified milk.
(4) the acidified milk unique flavor being prepared using present specification, delicate mouthfeel, and it is positively retained at shelf life The stability of interior flavor and quality, and preparation process is easily controllable, the stability between acidified milk batch is high.
Further advantage, target and the feature of the present invention embodies part by following explanation, and part will also be by this The research and practice of invention and be understood by the person skilled in the art.
Embodiment
With reference to instantiation, the present invention is described in further detail, to make those skilled in the art with reference to explanation Book word can be implemented according to this.
It should be appreciated that " having " used herein, "comprising" and " comprising " term do not allot it is one or more its The presence or addition of its element or its combination.
<Example 1>
One kind is without sucrose flavored fermented milk, including the following raw material formula：800 parts by weight of raw milk；20 parts by weight of xylitol； 8 parts by weight of PURE WHEY；2 parts by weight of stabilizer；2 parts by weight of dilute cream；0.2 parts by weight of essence；0.1 parts by weight of sweetener； Leavening 40U.
Wherein, the content of albumen is 30wt% in the PURE WHEY, and the essence includes the yoghurt flavours of 40wt% With the butter essence of 30wt%, the sweetener is steviol glycoside, and the xylitol is by silver birch, Oak Tree, corncob or sugarcane Slag extracts to obtain.
Wherein, total inoculum concentration of the leavening is 2.5 × 106CFU/mL, the leavening include bulgarian milk bar Bacterium, streptococcus thermophilus, bifidobacterium lactis and lactobacillus acidophilus.Wherein, the lactobacillus bulgaricus and streptococcus thermophilus connect Kind amount is 1:6, the inoculum concentration of the bifidobacterium lactis and lactobacillus acidophilus is 1:4.
Wherein, the stabilizer include 43wt% Ultra Tex 2s, 26wt% hydroxypropyls PASELLI EASYGEL, The pectin of 18wt% and the locust bean gum of 13wt%.
<Example 2>
One kind is without sucrose flavored fermented milk, including the following raw material formula：1200 parts by weight of raw milk；50 weight of xylitol Part；15 parts by weight of PURE WHEY；5 parts by weight of stabilizer；8 parts by weight of dilute cream；1 parts by weight of essence；0.3 weight of sweetener Part；Leavening 100U.
Wherein, the content of albumen is 42wt% in the PURE WHEY, and the essence includes the yoghurt flavours of 40wt% With the butter essence of 30wt%, the sweetener is steviol glycoside, and the xylitol is by silver birch, Oak Tree, corncob or sugarcane Slag extracts to obtain.
Wherein, total inoculum concentration of the leavening is 3.1 × 106CFU/mL, the leavening include bulgarian milk bar Bacterium, streptococcus thermophilus, bifidobacterium lactis and lactobacillus acidophilus.Wherein, the lactobacillus bulgaricus and streptococcus thermophilus connect Kind amount is 1:6, the inoculum concentration of the bifidobacterium lactis and lactobacillus acidophilus is 1:4.
Wherein, the stabilizer include 43wt% Ultra Tex 2s, 26wt% hydroxypropyls PASELLI EASYGEL, The pectin of 18wt% and the locust bean gum of 13wt%.
<Example 3>
One kind is without sucrose flavored fermented milk, including the following raw material formula：1000 parts by weight of raw milk；30 weight of xylitol Part；10 parts by weight of PURE WHEY；3 parts by weight of stabilizer；5 parts by weight of dilute cream；0.6 parts by weight of essence；0.2 weight of sweetener Part；Leavening 70U.
Wherein, the content of albumen is 36wt% in the PURE WHEY, and the essence includes the yoghurt flavours of 40wt% With the butter essence of 30wt%, the sweetener is steviol glycoside, and the xylitol is by silver birch, Oak Tree, corncob or sugarcane Slag extracts to obtain.
Wherein, total inoculum concentration of the leavening is 2.8 × 106CFU/mL, the leavening include bulgarian milk bar Bacterium, streptococcus thermophilus, bifidobacterium lactis and lactobacillus acidophilus.Wherein, the lactobacillus bulgaricus and streptococcus thermophilus connect Kind amount is 1:6, the inoculum concentration of the bifidobacterium lactis and lactobacillus acidophilus is 1:4.
Wherein, the stabilizer include 43wt% Ultra Tex 2s, 26wt% hydroxypropyls PASELLI EASYGEL, The pectin of 18wt% and the locust bean gum of 13wt%.
<Example 4>
One kind is without sucrose flavored fermented milk, including the following raw material formula：950 parts by weight of raw milk；25 parts by weight of xylitol； 10 parts by weight of PURE WHEY；2.5 parts by weight of stabilizer；7 parts by weight of dilute cream；0.9 parts by weight of essence；0.25 weight of sweetener Part；Leavening 90U.
Wherein, the content of albumen is 33wt% in the PURE WHEY, and the essence includes the yoghurt flavours of 40wt% With the butter essence of 30wt%, the sweetener is steviol glycoside, and the xylitol is by silver birch, Oak Tree, corncob or sugarcane Slag extracts to obtain.
Wherein, total inoculum concentration of the leavening is 2.7 × 106CFU/mL, the leavening include bulgarian milk bar Bacterium, streptococcus thermophilus, bifidobacterium lactis and lactobacillus acidophilus.Wherein, the lactobacillus bulgaricus and streptococcus thermophilus connect Kind amount is 1:6, the inoculum concentration of the bifidobacterium lactis and lactobacillus acidophilus is 1:4.
Wherein, the stabilizer include 43wt% Ultra Tex 2s, 26wt% hydroxypropyls PASELLI EASYGEL, The pectin of 18wt% and the locust bean gum of 13wt%.
<Example 5>
One kind is without sucrose flavored fermented milk, including the following raw material formula：1100 parts by weight of raw milk；45 weight of xylitol Part；13 parts by weight of PURE WHEY；4 parts by weight of stabilizer；3 parts by weight of dilute cream；0.3 parts by weight of essence；0.15 weight of sweetener Measure part；Leavening 50U.
Wherein, the content of albumen is 40wt% in the PURE WHEY, and the essence includes the yoghurt flavours of 40wt% With the butter essence of 30wt%, the sweetener is steviol glycoside, and the xylitol is by silver birch, Oak Tree, corncob or sugarcane Slag extracts to obtain.
Wherein, total inoculum concentration of the leavening is 2.9 × 106CFU/mL, the leavening include bulgarian milk bar Bacterium, streptococcus thermophilus, bifidobacterium lactis and lactobacillus acidophilus.Wherein, the lactobacillus bulgaricus and streptococcus thermophilus connect Kind amount is 1:6, the inoculum concentration of the bifidobacterium lactis and lactobacillus acidophilus is 1:4.
Wherein, the stabilizer include 43wt% Ultra Tex 2s, 26wt% hydroxypropyls PASELLI EASYGEL, The pectin of 18wt% and the locust bean gum of 13wt%.
In order to illustrate the effect of the present invention, it is as follows that inventor provides comparative experiments：
<Comparative example 1>
When example 2 prepares no sucrose flavored fermented milk, do not add PURE WHEY, remaining parameter with it is complete in example 2 Exactly the same, technical process is also identical.
<Comparative example 2>
When example 3 prepares no sucrose flavored fermented milk, single Ultra Tex 2 is only added as stabilization Agent, for remaining parameter with identical in example 3, technical process is also identical.
<Comparative example 3>
When example 4 prepares no sucrose flavored fermented milk, only add and formed sediment by Ultra Tex 2 and hydroxypropyl two The stabilizer of two component of powder phosphate composition, for remaining parameter with identical in example 4, technical process is also identical.
<Comparative example 4>
When example 5 prepares no sucrose flavored fermented milk, it is 1 only to add inoculum concentration:5 lactobacillus bulgaricus and thermophilic Streptococcus, for remaining parameter with identical in example 5, technical process is also identical.
The acidified milk obtained for examples detailed above and comparative example, is respectively adopted following method and detects its specific retention and sticky Degree, and subjective appreciation is carried out to the acidified milk after placing 30 days：
Specific retention：Weigh W1Acidified milk, be placed on separatory funnel after 1h, weighing W again2, then specific retention (%) =(W1-W2) * 100%/W1；
Viscosity：Viscosity is measured using rotary viscosimeter at room temperature.
Various performance parameters of the table 1 without sucrose flavored fermented milk
Specific retention (%) Viscosity Subjective appreciation (after placing 30 days)
Example 1 89.5 287 No whey separates, delicate mouthfeel, thick flavor
Example 2 89.7 284 No whey separates, delicate mouthfeel, thick flavor
Example 3 90.3 284 No whey separates, delicate mouthfeel, thick flavor
Example 4 90.0 286 No whey separates, delicate mouthfeel, thick flavor
Example 5 91.6 290 No whey separates, delicate mouthfeel, thick flavor
Comparative example 1 77.3 215 Slight whey separation, mouthfeel is slightly sour and astringent
Comparative example 2 45.7 139 A small amount of whey separation, mouthfeel is sour and astringent
Comparative example 3 58.2 172 Obvious whey separation, mouthfeel is sour and astringent
Comparative example 4 69.8 211 Obvious whey separation, mouthfeel is sour and astringent
From table 1 it can be seen that:
Comparative example 1 is compared with example 2, and without addition PURE WHEY in the dairy milk starting material that ferments, the product being prepared is held Water rate and viscosity have declined.
Comparative example 2 is compared with example 3, only with single Ultra Tex 2 as stabilizer in comparative example 2, Acidified milk is significantly reduced in the stability of shelf life, obvious whey segregation phenomenon occurs.
Comparative example 3 is compared with example 4, without addition pectin and locust bean gum, the specific retention drop of acidified milk in comparative example 3 Low, shelf life has also shortened；
Comparative example 4 is compared with example 5, only adds what is be made of lactobacillus bulgaricus and streptococcus thermophilus in comparative example 4 Mixed bacteria, the acidified milk texture being prepared are deteriorated, are unfavorable for storing for a long time.
As it can be seen that the acidified milk unique flavor being prepared using technical measure, delicate mouthfeel, and be positively retained at The stability of flavor and quality in shelf life, and preparation process is easily controllable, the stability between acidified milk batch is high.
Although embodiment of the present invention is disclosed as above, it is not restricted in specification and embodiment listed With.It can be applied to various suitable the field of the invention completely., can be easily for those skilled in the art Realize other modification.Therefore it is of the invention and unlimited under the universal limited without departing substantially from claim and equivalency range In specific details and shown here as the example with description.

Claims (9)

1. one kind is without sucrose flavored fermented milk, it is characterised in that including the following raw material formula：
It is 2. as claimed in claim 1 described without sucrose flavored fermented milk, it is characterised in that albumen contains in the PURE WHEY Measure as 30~42wt%.
It is 3. as claimed in claim 1 described without sucrose flavored fermented milk, it is characterised in that the essence includes the Yoghourt of 40wt% The butter essence of essence and 30wt%.
It is 4. as claimed in claim 1 described without sucrose flavored fermented milk, it is characterised in that the sweetener is steviol glycoside.
It is 5. as claimed in claim 1 described without sucrose flavored fermented milk, it is characterised in that xylitol is by silver birch, Oak Tree, corn Core or bagasse extract to obtain.
It is 6. as claimed in claim 1 described without sucrose flavored fermented milk, it is characterised in that total inoculum concentration of the leavening is 2.5×106~3.1 × 106CFU/mL。
It is 7. as claimed in claim 1 described without sucrose flavored fermented milk, it is characterised in that the leavening includes bulgarian milk Bacillus, streptococcus thermophilus, bifidobacterium lactis and lactobacillus acidophilus.
It is 8. as claimed in claim 7 described without sucrose flavored fermented milk, it is characterised in that the lactobacillus bulgaricus and thermophilic Streptococcic inoculum concentration is 1:6, the inoculum concentration of the bifidobacterium lactis and lactobacillus acidophilus is 1:4.
It is 9. as claimed in claim 1 described without sucrose flavored fermented milk, it is characterised in that the stabilizer includes 43wt% acetyl Change PASELLI EASYGEL, 26wt% hydroxypropyls PASELLI EASYGEL, the pectin of 18wt% and the locust bean gum of 13wt%.
CN201711310479.9A 2017-12-11 2017-12-11 One kind is without sucrose flavored fermented milk Pending CN107897371A (en)

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CN111248278A (en) * 2018-11-30 2020-06-09 内蒙古伊利实业集团股份有限公司 Yogurt with controllable shape and preparation method thereof
CN111387288A (en) * 2019-09-10 2020-07-10 北京元气森林饮料有限公司 Sucrose-free composite probiotic yogurt and preparation method thereof
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CN112075496A (en) * 2020-09-09 2020-12-15 河北兄弟伊兰食品科技股份有限公司 Functional drinking type fermented rye flavor milk and preparation method thereof
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CN114916580B (en) * 2022-06-09 2024-04-02 重庆市天友乳业股份有限公司 Yogurt compound stabilizer, particle-containing set yogurt and preparation method thereof

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Application publication date: 20180413