CN107996704A - A kind of method for preparing Greek style Yoghourt and the Greek style Yoghourt prepared - Google Patents
A kind of method for preparing Greek style Yoghourt and the Greek style Yoghourt prepared Download PDFInfo
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- CN107996704A CN107996704A CN201711407967.1A CN201711407967A CN107996704A CN 107996704 A CN107996704 A CN 107996704A CN 201711407967 A CN201711407967 A CN 201711407967A CN 107996704 A CN107996704 A CN 107996704A
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- yoghourt
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- greek style
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- style yoghourt
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- 235000013618 yogurt Nutrition 0.000 title claims abstract description 56
- 238000000034 method Methods 0.000 title claims abstract description 27
- 238000001816 cooling Methods 0.000 claims abstract description 26
- 239000007788 liquid Substances 0.000 claims abstract description 22
- 239000002994 raw material Substances 0.000 claims abstract description 19
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 13
- 239000005862 Whey Substances 0.000 claims abstract description 13
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 13
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 13
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract description 13
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 13
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 13
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 10
- 238000002360 preparation method Methods 0.000 claims abstract description 7
- 241000193830 Bacillus <bacterium> Species 0.000 claims abstract description 6
- 238000000855 fermentation Methods 0.000 claims description 10
- 230000004151 fermentation Effects 0.000 claims description 10
- 235000003599 food sweetener Nutrition 0.000 claims description 10
- 235000016709 nutrition Nutrition 0.000 claims description 10
- 230000035764 nutrition Effects 0.000 claims description 10
- 239000003765 sweetening agent Substances 0.000 claims description 10
- 239000003795 chemical substances by application Substances 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- 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 5
- 239000008103 glucose Substances 0.000 claims description 5
- 238000000265 homogenisation Methods 0.000 claims description 5
- 238000010348 incorporation Methods 0.000 claims description 5
- 239000011229 interlayer Substances 0.000 claims description 5
- 239000008101 lactose Substances 0.000 claims description 5
- 235000020183 skimmed milk Nutrition 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 4
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 4
- 229930091371 Fructose Natural products 0.000 claims description 4
- 239000005715 Fructose Substances 0.000 claims description 4
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 4
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 4
- CZMRCDWAGMRECN-UHFFFAOYSA-N Rohrzucker Natural products OCC1OC(CO)(OC2OC(CO)C(O)C(O)C2O)C(O)C1O CZMRCDWAGMRECN-UHFFFAOYSA-N 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 4
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 4
- 210000000481 breast Anatomy 0.000 claims description 4
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 3
- 235000021433 fructose syrup Nutrition 0.000 claims description 3
- 239000011782 vitamin Substances 0.000 claims description 3
- 229930003231 vitamin Natural products 0.000 claims description 3
- 235000013343 vitamin Nutrition 0.000 claims description 3
- 229940088594 vitamin Drugs 0.000 claims description 3
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 3
- 240000000111 Saccharum officinarum Species 0.000 claims 1
- 235000007201 Saccharum officinarum Nutrition 0.000 claims 1
- 235000019985 fermented beverage Nutrition 0.000 claims 1
- 230000036541 health Effects 0.000 abstract description 3
- 238000011156 evaluation Methods 0.000 description 8
- 230000001953 sensory effect Effects 0.000 description 7
- 235000021262 sour milk Nutrition 0.000 description 7
- 235000013365 dairy product Nutrition 0.000 description 5
- 235000013336 milk Nutrition 0.000 description 5
- 239000008267 milk Substances 0.000 description 5
- 210000004080 milk Anatomy 0.000 description 5
- 229930006000 Sucrose Natural products 0.000 description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- 230000001580 bacterial effect Effects 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000282836 Camelus dromedarius Species 0.000 description 1
- 241000283707 Capra Species 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 235000020167 acidified milk Nutrition 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical class NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 238000011059 hazard and critical control points analysis Methods 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
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
- A23C9/1238—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
- 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
- A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a kind of preparation method of Greek style Yoghourt, include the following steps：(1) homogeneous after raw material is mixed, then through sterilizing, cooling down, the raw material includes sodium glutamate and raw milk, the mass percent of sodium glutamate in the feed is 0~1%, and remainder is raw material；(2) leavening is inoculated in the feed liquid that step (1) obtains, fermented, the leavening includes streptococcus thermophilus and bacillus bulgaricus；(3) feed liquid obtained through step (2) isolates whey, cooling, adds dispensing, filling.It is an advantage of the current invention that the Greek style Yoghourt taste mellow made from this method, and contain more function factors, make Yoghourt that there is certain functional characteristic and health value.
Description
Technical field
The invention belongs to dairy products technical field, is specially a kind of method for preparing Greek style Yoghourt and the Greece prepared
Formula Yoghourt.
Background technology
The unique flavor of Yoghourt, nutritive value is high, and suitable population is wide, and the lactic acid bacteria and active component in Yoghourt can change
Microorganism species in kind human body intestinal canal, improve the immune function of human body, have certain healthcare function, be to enjoy consumer to like
A kind of dairy products, in recent years, rapid growth situation is presented in the consumption of Yoghourt, and be in dairy products growth rate than faster product
Class.Greek style Yoghourt, the also known as clear Yoghourt of demulsification, are the Yoghourt categories that growth rate of market is higher in recent years, it is derived from Greece and obtains
Name, its production technology and traditional Yoghourt are different, and Greece's Yoghourt is in process removed Yoghourt by cloth or filter paper
Product after whey, its viscosity still remain the tart flavour of Yoghourt uniqueness between Yoghourt and cheese.Compared with Yoghourt
Compared with the protein content of Greek style Yoghourt is higher by 100%, and lactose content is the content of the 50% of common sour milk, vitamin A and B
50% more than common sour milk.Greek style Yoghourt is also classified into greaseless style and containing epoxy-type, and greaseless style Greek style Yoghourt is much body-building love
The food of good person and sports fan favor.The ferment agent for sour milk overwhelming majority that Yoghourt processing enterprise of the country uses at present rely on into
Mouthful, ferment agent for sour milk is mainly monopolized by trans-corporations such as Danisco A/S BJ Rep Office, Hansen Corp. of section.The country has independent intellectual property right
Leavening or seldom, it is difficult to break the monopolization situation of foreign enterprise.
The content of the invention
To solve the defects of domestic market prepares Greek style ferment agent for sour milk blank in the prior art, the present invention provides one
The Greek style Yoghourt that kind prepares the method for Greek style Yoghourt and prepares.The purpose of realization is the Greek style acid made from this method
Milk taste mellow, and contain more function factors, make Yoghourt that there is certain functional characteristic and health value.
To achieve these goals, the present invention provides following technical scheme：One kind provided by the invention prepares Greek style acid
The method of milk, includes the following steps：(1) homogeneous after raw material is mixed, then through sterilizing, cooling down, the raw material includes glutamic acid
Sodium and raw milk, the mass percent of sodium glutamate in the feed are 0~1%, and remainder is raw material；
(2) leavening is inoculated in the feed liquid that step (1) obtains, ferment, the leavening include streptococcus thermophilus and
Bacillus bulgaricus；
(3) feed liquid obtained through step (2) isolates whey, cooling, adds dispensing, filling.
Further, the temperature of mixing is 40~50 DEG C in the step (1), and incorporation time is 15~20min.
Further, the raw milk in the step (1) is skimmed milk.Fresh milk as Jing Guo ungrease treatment.Here institute
The ungrease treatment stated is defatting technology known to those skilled in the art.The fresh milk species routinely makes for this area
With used, cow's milk, goat dairy, sheep breast, camel breast and horse breast are selected generally from.
Further, in the step (1), the temperature of homogeneous is 55~75 DEG C, and the pressure of homogeneous is 18~35Mpa,
Matter reaches double-stage homogenization.
Further, in the step (1), sterilization temperature is 90~95 DEG C, and sterilizing time is 4~8min.
Further, the temperature of cooling is 37~43 DEG C in the step (1), and the cooling down operation passes through pipe heat exchanger
Or interlayer cooling system carries out.
Further, the temperature of fermentation is 37~43 DEG C, fermentation time 4-72h in the step (2), the step
(2) clump count of the leavening in step (1) feed liquid is 1 × 10 in6~1 × 107Cfu/mL, the streptococcus thermophilus preservation are compiled
Number it is CGMCC No.14810.Streptococcus thermophilus (Streptococcus thermophilus) used by invention
GABA20171012 bacterial strains, China Committee for Culture Collection of Microorganisms's common micro-organisms is deposited on October 16th, 2017
Center (CGMCC), preservation address：Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3, postcode：100101.Bacterial strain deposit number：
CGMCCNo.14810。
Further, the temperature of cooling is 8~10 DEG C in the step (3).
Further, demulsification is isolated in the step (3) can use Bag filter or seperator to separate clearly.
Further, in the step (3) dispensing can include sweetener, nutrition fortifier, any one in jam or
More than one, dispensing mass percent in the feed liquid for isolate whey is 4.0~7.0%.
Further, the sweetener includes sucrose, beet sugar, maltose, glucose, fructose, lactose and fructose syrup
In any one or more than one；The nutrition fortifier includes any one in vitamin, calcium-nutrition intensifying agent or a kind of
More than.
The naturally claimed Greek style Yoghourt being prepared according to above-mentioned preparation method of the present invention.
It is described canned to meet Sanitation Standard Operating Procedures (SSOP), Good Manufacture Practice (GMP) and danger in the present invention
Evil analysis and the requirement of critical control point (HACCP) carry out filling.
Device therefor is the conventional equipment in this area in the preparation method of the present invention, and related process is except special instruction
Outside, can be operated according to the routine techniques in this area and normal condition.
On the basis of common knowledge of the art, above-mentioned each optimum condition, can be combined, each preferably up to the present invention
Example.
The reagents and materials used in the present invention are commercially available.
The present invention uses above-mentioned technical proposal, including following beneficial effect：(1) have the present invention provides one kind and independently know
Know the technique that property right patented strain prepares Greek style Yoghourt as ferment agent for sour milk, which need to only add demulsification and set clearly
Standby, other equipment can use common sour milk production line, change small, small investment to original equipment and place etc., be adapted to institute
The middle-size and small-size and large-scale dairy product enterprise having；
(2) Greek style Yoghourt of the invention difference and the Yoghourt of traditional sense, belong to no thickener, the clean mark of without essence
Product, and the protein content higher of product are signed, fat content is lower, but delicate mouthfeel, the nutritive value of unit product
Higher, it is more healthy, it is especially suitable for pursuit of the movement personage to high protein and low fat, and the product for adding sodium glutamate precursor contains
There are the function ingredients such as more γ-aminobutyric acids, there is higher function value.
Embodiment
The present invention is described in further detail below by specific embodiment.
Embodiment one：A kind of method for preparing Greek style Yoghourt disclosed by the invention, includes the following steps：(1) by raw material
Homogeneous after mixing, then through sterilizing, cooling down, the raw material includes sodium glutamate and raw milk, the matter of sodium glutamate in the feed
It is 0% to measure percentage, and remainder is raw material；
(2) leavening is inoculated in the feed liquid that step (1) obtains, ferment, the leavening include streptococcus thermophilus and
Bacillus bulgaricus；
(3) feed liquid obtained through step (2) isolates whey, cooling, adds dispensing, filling.
The temperature of mixing is 40 DEG C in the step (1), incorporation time 15min.Raw milk in the step (1) is
Skimmed milk.In the step (1), the temperature of homogeneous is 55 DEG C, and the pressure of homogeneous is 18Mpa, and homogeneous reaches double-stage homogenization.It is described
In step (1), sterilization temperature is 90 DEG C, sterilizing time 4min.The temperature of cooling is 37 DEG C in the step (1), described cold
But operation is carried out by pipe heat exchanger or interlayer cooling system.
The temperature of fermentation is 37 DEG C, fermentation time 4h in the step (2), and leavening is in step in the step (2)
(1) clump count in feed liquid is 1 × 106Cfu/mL, the streptococcus thermophilus deposit number are CGMCC No.14810.
Demulsification is isolated in the step (3) can use Bag filter or seperator to separate clearly.It is cold in the step (3)
But temperature is 8 DEG C.Dispensing includes sweetener, nutrition fortifier, jam in the step (3), and dispensing is isolating whey
Mass percent is 7.0% in feed liquid.The sweetener includes sucrose, beet sugar, maltose, glucose, fructose, lactose and fruit
Any one or more than one in glucose slurry；The nutrition fortifier includes any one in vitamin, calcium-nutrition intensifying agent
Or more than one.
The naturally claimed Greek style Yoghourt being prepared by the preparation method of the present invention.
Embodiment two：A kind of method for preparing Greek style Yoghourt disclosed by the invention, includes the following steps：(1) by raw material
Homogeneous after mixing, then through sterilizing, cooling down, the raw material includes sodium glutamate and raw milk, the matter of sodium glutamate in the feed
It is 1% to measure percentage, and remainder is raw material；
(2) leavening is inoculated in the feed liquid that step (1) obtains, ferment, the leavening include streptococcus thermophilus and
Bacillus bulgaricus；
(3) feed liquid obtained through step (2) isolates whey, cooling, adds dispensing, filling.
The temperature of mixing is 50 DEG C in the step (1), incorporation time 20min.Raw milk in the step (1) is
Skimmed milk.In the step (1), the temperature of homogeneous is 75 DEG C, and the pressure of homogeneous is 35Mpa, and homogeneous reaches double-stage homogenization.It is described
In step (1), sterilization temperature is 95 DEG C, sterilizing time 8min.The temperature of cooling is 43 DEG C in the step (1), described cold
But operation is carried out by pipe heat exchanger or interlayer cooling system.
The temperature of fermentation is 43 DEG C, fermentation time 8h in the step (2), and leavening is in step in the step (2)
(1) clump count in feed liquid is 1 × 107Cfu/mL, the streptococcus thermophilus deposit number are CGMCC No.14810.
Demulsification is isolated in the step (3) can use Bag filter or seperator to separate clearly.It is cold in the step (3)
But temperature is 10 DEG C.Dispensing includes sweetener, nutrition fortifier in the step (3), and dispensing is isolating the feed liquid of whey
Middle mass percent is 4.0%.The sweetener includes sucrose, beet sugar, maltose；The nutrition fortifier includes dimension and gives birth to
Element.
The naturally claimed Greek style Yoghourt being prepared by the preparation method of the present invention.
Embodiment three：A kind of method for preparing Greek style Yoghourt disclosed by the invention, includes the following steps：(1) by raw material
Homogeneous after mixing, then through sterilizing, cooling down, the raw material includes sodium glutamate and raw milk, the matter of sodium glutamate in the feed
It is 0.5% to measure percentage, and remainder is raw material；
(2) leavening is inoculated in the feed liquid that step (1) obtains, ferment, the leavening include streptococcus thermophilus and
Bacillus bulgaricus；
(3) feed liquid obtained through step (2) isolates whey, cooling, adds dispensing, filling.
The temperature of mixing is 45 DEG C in the step (1), incorporation time 18min.Raw milk in the step (1) is
Skimmed milk.In the step (1), the temperature of homogeneous is 65 DEG C, and the pressure of homogeneous is 25Mpa, and homogeneous reaches double-stage homogenization.It is described
In step (1), sterilization temperature is 93 DEG C, sterilizing time 6min.The temperature of cooling is 40 DEG C in the step (1), described cold
But operation is carried out by pipe heat exchanger or interlayer cooling system.
The temperature of fermentation is 40 DEG C, fermentation time 6h in the step (2), and leavening is in step in the step (2)
(1) clump count in feed liquid is 1 × 106Cfu/mL, the streptococcus thermophilus deposit number are CGMCC No.14810.
Demulsification is isolated in the step (3) can use Bag filter or seperator to separate clearly.It is cold in the step (3)
But temperature is 9 DEG C.Dispensing includes sweetener, nutrition fortifier, jam in the step (3), and dispensing is isolating whey
Mass percent is 5% in feed liquid.The sweetener includes glucose, fructose, lactose and fructose syrup；The nutrition fortifier
Including calcium-nutrition intensifying agent.
The naturally claimed Greek style Yoghourt being prepared by the preparation method of the present invention.
Effect example
Sensory evaluation is carried out to the Greek style Yoghourt that there is independent intellectual property right bacterial strain to prepare provided in embodiment 1~3,
And by Application No. CN20130636242.5, publication date is the acid provided in the embodiment 3 in the patent application of 2014.02.19
Milk and Application No. CN201610389719, publication date are the Greece that the embodiment 1 in the patent application of 2016.11.09 provides
Yoghourt is shown in Table 2 as a comparison case, in the evaluation result of the shelf life product of 14 days.
Reference is published on July 28th, 2017《Concentrate acidified milk standard (exposure draft)》In organoleptic indicator list
Sensory evaluation scores standard scale, specific sensory evaluation scores standard scale is shown in Table 1.
The sensory evaluation scores standard scale of 1 Greek style Yoghourt of table
2 embodiment 1~3 of table and comparative example sensory evaluation Score Lists
From the sensory evaluation scores of table 2 the results show that the Greek style Yoghourt of the offer of the present invention, its every sensory evaluation scores are remote high
In comparative example 1, better than comparative example 2, the delicate mouthfeel of product, have the distinctive smell of Greek style Yoghourt and flavour, and shelf
Phase inner tissue's state keeps good.
Moreover, if the Greek style Yoghourt of the present invention with the addition of sodium glutamate, contain higher γ-ammonia in final products
The function ingredients of base butyric acid, make product have higher function value and health value, improve value-added content of product.
The foregoing is only a preferred embodiment of the present invention, is not intended to limit the invention, for the skill of this area
For art personnel, the invention may be variously modified and varied.Within the spirit and principles of the invention, that is made any repaiies
Change, equivalent substitution, improvement etc., should all be included in the protection scope of the present invention.
Claims (12)
- A kind of 1. method for preparing Greek style Yoghourt, it is characterised in that this method comprises the following steps：(1) homogeneous after raw material is mixed, then through sterilizing, cooling down, the raw material includes sodium glutamate and raw milk, sodium glutamate Mass percent in the feed is 0~1%, and remainder is raw material；(2) leavening is inoculated in the feed liquid that step (1) obtains, fermented, the leavening includes streptococcus thermophilus and Bao Jia Leah bacillus；(3) feed liquid obtained through step (2) isolates whey, cooling, adds dispensing, filling.
- 2. the method according to claim 1 for preparing the fermented beverage containing acid whey, it is characterised in that in the step (1) The temperature of mixing is 40~50 DEG C, and incorporation time is 15~20min.
- 3. the method according to claim 1 for preparing Greek style Yoghourt, it is characterised in that the raw material in the step (1) Breast is skimmed milk.
- 4. the method according to claim 1 for preparing Greek style Yoghourt, it is characterised in that in the step (1), homogeneous Temperature is 55~75 DEG C, and the pressure of homogeneous is 18~35Mpa, and homogeneous reaches double-stage homogenization.
- 5. the method according to claim 1 for preparing Greek style Yoghourt, it is characterised in that in the step (1), sterilization temperature Spend for 90~95 DEG C, sterilizing time is 4~8min.
- 6. the method according to claim 1 for preparing Greek style Yoghourt, it is characterised in that cooling in the step (1) Temperature is 37~43 DEG C, and the cooling down operation is carried out by pipe heat exchanger or interlayer cooling system.
- 7. the method according to claim 1 for preparing Greek style Yoghourt, it is characterised in that fermentation in the step (2) Temperature is 37~43 DEG C, fermentation time 4-72h, and clump count of the leavening in step (1) feed liquid is 1 in the step (2) ×106~1 × 107Cfu/mL, the streptococcus thermophilus deposit number are CGMCC No.14810.
- 8. the method according to claim 1 for preparing Greek style Yoghourt, it is characterised in that isolated in the step (3) Demulsification can use Bag filter or seperator to separate clearly.
- 9. the method according to claim 1 for preparing Greek style Yoghourt, it is characterised in that cooling in the step (3) Temperature is 8~10 DEG C.
- 10. the method according to claim 1 for preparing Greek style Yoghourt, it is characterised in that dispensing can in the step (3) With including any one in sweetener, nutrition fortifier, jam or more than one, dispensing quality in the feed liquid for isolate whey Percentage is 4.0~7.0%.
- 11. the method according to claim 10 for preparing Greek style Yoghourt, it is characterised in that the sweetener includes sugarcane Any one or more than one in sugar, beet sugar, maltose, glucose, fructose, lactose and fructose syrup；The nutrition is strong Agent include vitamin, any one in calcium-nutrition intensifying agent or more than one.
- 12. a kind of Greek style Yoghourt, it is characterised in that the Greek style Yoghourt is by any preparation sides of claim 1-11 Method is prepared.
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| CN110178895A (en) * | 2019-06-06 | 2019-08-30 | 云南农业大学 | A kind of demulsification fresh breeze flavoring cream and its production method |
| CN111280290A (en) * | 2020-03-13 | 2020-06-16 | 新希望乳业股份有限公司 | Greek yogurt ice cream chocolate bar and preparation method thereof |
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