CN107969497A - One kind can heat acidified milk and preparation method thereof - Google Patents
One kind can heat acidified milk and preparation method thereof Download PDFInfo
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- CN107969497A CN107969497A CN201610919132.3A CN201610919132A CN107969497A CN 107969497 A CN107969497 A CN 107969497A CN 201610919132 A CN201610919132 A CN 201610919132A CN 107969497 A CN107969497 A CN 107969497A
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- Prior art keywords
- milk
- parts
- heat
- acidified milk
- product
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Classifications
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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
- 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
Abstract
The invention discloses one kind can heat acidified milk and preparation method thereof.The acidified milk of the present invention that heats is that fermentation dairy milk starting material is made by ferment-fermented, wherein, the fermentation dairy milk starting material of every 1000 parts by weight includes：800 900 parts of raw milk, 50 80 parts of white granulated sugar, 15 parts of starch, 0.1 1 parts of agar, 0.1 1 parts of xanthans, 0.5 2 parts of sodium alginate and water surplus.The acidified milk can low temperature or heating it is edible, and heating does not influence product structural state and flavor.
Description
Technical field
The present invention relates to dairy products field.Acidified milk and preparation method thereof can be heated more particularly, to one kind.
Background technology
Acidified milk refers to raw ox (sheep) breast or milk powder etc. for raw material, the production of manufactured pH value reduction after sterilizing, fermenting
Product, the leavening usually added are streptococcus thermophilus and lactobacillus bulgaricus (lactobacillus delbruockii subspecies bulgaricus) etc.,
Probiotics is usually Bifidobacterium and lactobacillus acidophilus etc..It is functional to continually develop with the research of probiotics, improve enteron aisle
The prebiotic functions such as environment, enhancing body immunity, the pre- anti-cancer of antiallergy are increasingly approved and are employed.Fermented dairy product
Because its unique flavor, good mouthfeel have increasingly been liked be subject to consumer, product is not only tasty, more because it contains
Some active probiotics, can adjust intestinal microflora, improve constipation situation, and reducing blood lipid norcholesterol improves immunity of organism
Ability and favored be subject to people.Current market sales of active probiotic acidified milk is mostly cryopreservation, and reserve temperature exists
4-6 DEG C, the main purpose of its cryopreservation is to ensure the survival rate of probiotics in product, maintains the good structural state of product,
Product is set not change as far as possible in storage period flavor taste.
But since probiotics fermention breast is cryopreservation, some to low-temperature sensitive, with stomach trouble or edible cryogenic product
The consumers such as easy diarrhea abdominal pain cannot drink.Therefore a kind of warm Yoghourt need to be developed, product can low temperature or heating it is edible, and need to be
The mouthfeel state of product is kept after heating, what is more important ensures the viable count of probiotics in product.Chinese patent application
201510186560.5 announce a kind of Yoghourt and preparation method thereof that can be eaten after microwave heating, and microwave heating operation is convenient, adds
Thermal velocity is fast, but due to being influenced by factors such as product packaging materials, makes the temperature that product heats uncontrollable, influence prebiotic in product
The viable count and product mouthfeel of bacterium, while microwave has bactericidal effect to probiotics in product, influences probiotics survival rate；Temperature liter
Height can also influence the stability of product, therefore the patent application is only limitted to be heated to 20-35 DEG C.A kind of be adapted to often need to be developed at present
The acidified milk of mode of heating is advised, improves the stability and mouthfeel of heated product as far as possible.
The content of the invention
The technical problem to be solved in the present invention is to provide one kind can heat acidified milk and preparation method thereof, which can be low
Temperature or heating are edible, and heating does not influence product structural state and flavor.
In order to solve the above technical problems, the present invention uses following technical proposals：
One kind can heat acidified milk, be that fermentation dairy milk starting material is made by ferment-fermented, wherein, every 1000 parts by weight
Fermentation dairy milk starting material includes：800-900 parts of raw milk, 50-80 parts of white granulated sugar, 1-5 parts of starch, 0.1-1 parts of agar, xanthans 0.1-
1 part, 0.5-2 parts of sodium alginate and water surplus.
Since heating can reduce product viscosity, product is thinning, but also can influence viable count in product, and inventor passes through
Many experiments are groped, have filtered out most suitable stabiliser system, i.e. stabiliser system of the invention is starch, the fine jade by specified quantitative
Fat, xanthans and sodium alginate composition.The present invention heat acidified milk can be heated to 20-45 DEG C it is edible, and still keep
The structural state of product is good, and viable count change is little.
Further, the raw milk refers to the raw milk or goat milk for meeting food sanitation standard, or by milk powder, condensed milk, breast
Original product is gone back made of the reduction of the other compositions of albumin or milk.
For the ease of heating, and temperature-controllable, it is preferred to use the mode of heat transfer heats acidified milk, and heat transfer is situated between
Matter temperature is not higher than 55 DEG C, and product can be heated to 20-45 DEG C and eat.
Further, leavening used in the present invention can be the conventional bacterial classification used in Yoghourt field, such as including
Lactobacillus bulgaricus (Lactobacillus bulgaricus), streptococcus thermophilus (Streptococcus
Thermophilus), lactobacillus acidophilus (Lactobacillus.acidophilus), Bifidobacterium
(Bifidobacterium), Lactobacillus helveticus (Lactobacillus helveticus), Lactobacillus casei
One kind or more in (Lactobacillus paracasei) and Lactobacillus rhamnosus (Lactobacillus rhamnosus)
Kind.
Present invention also offers a kind of above-mentioned preparation method for heating acidified milk, this method includes：
(1) raw milk is standardized；
(2) white granulated sugar, starch, agar, xanthans and sodium alginate are added in raw milk according to above-mentioned formula, then
With water constant volume, stirring；
(3) mixed material obtained by step (2) is de-gassed, homogeneous and sterilization；
(4) 40 DEG C -43 DEG C are cooled to, adds leavening, when fermentation 4-8 is small, to obtain the final product.
Further, in the above-mentioned methods, the homogenizing temperature is 60-70 DEG C, pressure 160-180bar.
Further, in the above-mentioned methods, the sterilization temperature is 95 ± 5 DEG C, time 300s.
In addition, if needing to be improved the species and flavor of product according to market, added using of the present invention
Hot fermentation breast is used as base-material, adds fruit reproduced goods and/or cereal products etc., and it is claimed that these deformations fall within the present invention
Scope.
Beneficial effects of the present invention are as follows：
The acidified milk provided by the invention that heats is a kind of novel dairy product, its not only can low temperature can also heat it is edible,
And product structural state and flavor are not influenced when being heated to 20-45 DEG C.
Embodiment
In order to illustrate more clearly of the present invention, with reference to preferred embodiment, the present invention is described further.Ability
Field technique personnel should be appreciated that following specifically described content is illustrative and be not restrictive, this should not be limited with this
The protection domain of invention.
Embodiment 1
Contain following component in 1000kg fermentation dairy milk starting materials：
Manufacture craft：
1) milk standardised is handled：
2) dispensing：By Milk During Heating to 50-60 DEG C, white granulated sugar, starch, agar, xanthans, sodium alginate are added, uses water
Constant volume, circulation stirring 20-30min；
3) mixed material obtained by step 2) purified, deaerated, homogeneous and sterilization processing；Wherein, it is heated to 60-70
DEG C, homogenization is carried out under the pressure condition of 160-180bar；Sterilization conditions are 90-100 DEG C/300s；
4) mixed material after sterilization is cooled to 40-43 DEG C, adds leavening,
5) ferment 4-8h, can heat acidified milk to obtain the final product；
6) cool down, is filling：The acidified milk of fermentation termination is demulsified, is cooled to filling at 15-25 DEG C；
7) refrigerate：Filling obtained product is placed in 0-5 DEG C of environment and refrigerates after-ripening.
Product heats：
The product of cryopreservation is positioned in 50 DEG C of water-baths and is heated, product is heated to 30-35 DEG C.
Embodiment 2
Contain following component in 1000kg fermentation dairy milk starting materials：
Manufacture craft：
1) milk standardised is handled：
2) dispensing：By Milk During Heating to 50-60 DEG C, white granulated sugar, starch, agar, xanthans, sodium alginate are added, uses water
Constant volume, circulation stirring 20-30min；
3) mixed material obtained by step 2) purified, deaerated, homogeneous and sterilization processing；Wherein, it is heated to 60-70
DEG C, homogenization is carried out under the pressure condition of 160-180bar；Sterilization conditions are 90~100 DEG C/300s；
4) mixed material after sterilization is cooled to 40-43 DEG C, adds leavening,
5) ferment 4-8h, can heat acidified milk to obtain the final product；
6) cool down, is filling：The acidified milk of fermentation termination is demulsified, is cooled to filling at 15-25 DEG C；
7) refrigerate：Filling obtained product is placed in 0-5 DEG C of environment and refrigerates after-ripening.
Product heats：
The product of cryopreservation is positioned in 50 DEG C of water-baths and is heated, product is heated to 40-45 DEG C.
Embodiment 3
Contain following component in 1000kg fermentation dairy milk starting materials：
Manufacture craft：
1) milk standardised is handled：
2) dispensing：By Milk During Heating to 50-60 DEG C, white granulated sugar, starch, agar, xanthans, sodium alginate are added, uses water
Constant volume, circulation stirring 20-30min；
3) mixed material obtained by step 2) purified, deaerated, homogeneous and sterilization processing；Wherein, it is heated to 60-70
DEG C, homogenization is carried out under the pressure condition of 160-180bar；Sterilization conditions are 90~100 DEG C/300s；
4) mixed material after sterilization is cooled to 40-43 DEG C, adds leavening,
5) ferment 4-8h, can heat acidified milk to obtain the final product；
6) cool down, is filling：The acidified milk of fermentation termination is demulsified, is cooled to filling at 15-25 DEG C；
7) refrigerate：Filling obtained product is placed in 0-5 DEG C of environment and refrigerates after-ripening.
Product heats：
The product of cryopreservation is positioned in 50 DEG C of water-baths and is heated, product is heated to 40-45 DEG C.
Comparative example 1
Contain following component in 1000kg products：
Manufacture craft
1) dispensing：By Milk During Heating to 50-60 DEG C, white granulated sugar, starch, agar, constant volume, circulation stirring 20- are added
30min；
2) purification degassing：Step 1) material is purified and degassing process；
3) homogeneous：Will by purification degassing process material be heated to 60~70 DEG C, under the pressure of 160~180bar into
Row homogenization；
4) sterilize：Sterilization requires 90-100 DEG C/300s；
5) cool down：Mixed material after sterilization is cooled to 40-43 DEG C；
6) ferment：Leavening is added, material is stood heat-preservation fermentation 4-8h at 40-43 DEG C after stirring evenly；
7) cool down, is filling：The acidified milk of fermentation termination is demulsified, is cooled to filling at 15-25 DEG C；
8) refrigerate：Filling obtained product is placed in 0-5 DEG C of environment and refrigerates after-ripening.
Comparative example 2
Contain following component in 1000kg products：
Water surplus
Method of the manufacture craft disclosed in Chinese patent application 201510186560.5.
Test example 1
Embodiment and 1 products obtained therefrom of comparative example are subjected to study on the stability experiment, observation storage period structural state, wind
Taste, mouthfeel change, and observed respectively before being heated for embodiment and 1 products obtained therefrom of comparative example and after heating.
As can be seen from the table, when the product of embodiment and 1 product of comparative example are stored refrigerated in structural state, dilute denseness
Difference is little；Before being heated in embodiment product with heat after structural state, difference is little in dilute denseness；But the product of comparative example 1
Structural state is diluter after heating, coarse mouthfeel, there is whey precipitation.
Embodiment and 1 products obtained therefrom of comparative example are subjected to viable count of lactobacillus and investigate experiment, is monitored in storage period product
Viable count, monitors respectively before being heated for embodiment product and comparative example product and after heating.
As can be seen from the table, viable count of lactobacillus difference when embodiment product is refrigerated with 1 product of comparative example is little, real
Apply it is little with viable count of lactobacillus change after heating before the heating of product, but after the product heating of comparative example 1 viable count decline compared with
It hurry up.
Test example 2
Embodiment 3 and 2 products obtained therefrom of comparative example are heated to 45 DEG C and carry out stability and viable count investigation experiment.
Obviously, the above embodiment of the present invention is only intended to clearly illustrate example of the present invention, and is not pair
The restriction of embodiments of the present invention, for those of ordinary skill in the field, may be used also on the basis of the above description
To make other variations or changes in different ways, all embodiments can not be exhaustive here, it is every to belong to this hair
Row of the obvious changes or variations that bright technical solution is extended out still in protection scope of the present invention.
Claims (8)
- It is that fermentation dairy milk starting material is made by ferment-fermented, it is characterised in that every 1000 weight 1. one kind can heat acidified milk The fermentation dairy milk starting material of part includes：800-900 parts of raw milk, 50-80 parts of white granulated sugar, 1-5 parts of starch, 0.1-1 parts of agar, xanthans 0.1-1 parts, 0.5-2 parts of sodium alginate and water surplus.
- 2. according to claim 1 heat acidified milk, it is characterised in that the acidified milk that heats is heated to 20- 45 DEG C edible.
- 3. according to claim 1 heat acidified milk, it is characterised in that the raw milk is raw milk or goat milk, Or go back original product made of the other compositions reduction of milk powder, condensed milk, lactalbumin or milk.
- 4. according to claim 2 heat acidified milk, it is characterised in that mode of heating is heat transfer.
- 5. according to claim 1 heat acidified milk, it is characterised in that the leavening includes bulgarian milk bar One kind in bacterium, streptococcus thermophilus, lactobacillus acidophilus, Bifidobacterium, Lactobacillus helveticus, Lactobacillus casei and Lactobacillus rhamnosus It is or a variety of.
- A kind of 6. preparation method for heating acidified milk as described in claim 1-5 is any, it is characterised in that this method bag Include：(1) raw milk is standardized；(2) white granulated sugar, starch, agar, xanthans and sodium alginate are added in raw milk according to the formula, then use water Constant volume, stirring；(3) mixed material obtained by step (2) is de-gassed, homogeneous and sterilization；(4) 40 DEG C -43 DEG C are cooled to, adds leavening, when fermentation 4-8 is small, to obtain the final product.
- 7. the preparation method according to claim 6 for heating acidified milk, it is characterised in that the homogenizing temperature is 60- 70 DEG C, pressure 160-180bar.
- 8. the preparation method according to claim 6 for heating acidified milk, it is characterised in that the sterilization temperature for 95 ± 5 DEG C, time 300s.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610919132.3A CN107969497A (en) | 2016-10-21 | 2016-10-21 | One kind can heat acidified milk and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610919132.3A CN107969497A (en) | 2016-10-21 | 2016-10-21 | One kind can heat acidified milk and preparation method thereof |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610919132.3A Pending CN107969497A (en) | 2016-10-21 | 2016-10-21 | One kind can heat acidified milk and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113729077A (en) * | 2020-05-28 | 2021-12-03 | 新希望乳业股份有限公司 | Yoghourt capable of being heated at high temperature, preparation method and heating method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103081995A (en) * | 2011-11-01 | 2013-05-08 | 光明乳业股份有限公司 | Compound stabilizing agent, fermented yogurt comprising compound stabilizing agent, and preparation method of fermented yogurt |
| CN104814123A (en) * | 2015-04-20 | 2015-08-05 | 浙江一鸣食品股份有限公司 | Heatable yogurt and production method thereof |
-
2016
- 2016-10-21 CN CN201610919132.3A patent/CN107969497A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103081995A (en) * | 2011-11-01 | 2013-05-08 | 光明乳业股份有限公司 | Compound stabilizing agent, fermented yogurt comprising compound stabilizing agent, and preparation method of fermented yogurt |
| CN104814123A (en) * | 2015-04-20 | 2015-08-05 | 浙江一鸣食品股份有限公司 | Heatable yogurt and production method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113729077A (en) * | 2020-05-28 | 2021-12-03 | 新希望乳业股份有限公司 | Yoghourt capable of being heated at high temperature, preparation method and heating method thereof |
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Application publication date: 20180501 |
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