CN107996712A - A kind of acidified milk, its preparation method and a kind of sour milk beverage and preparation method thereof - Google Patents
A kind of acidified milk, its preparation method and a kind of sour milk beverage and preparation method thereof Download PDFInfo
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- 235000020167 acidified milk Nutrition 0.000 title claims abstract description 59
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 235000011497 sour milk drink Nutrition 0.000 title claims abstract description 25
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 35
- 239000007788 liquid Substances 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 239000002994 raw material Substances 0.000 claims abstract description 22
- 238000000855 fermentation Methods 0.000 claims abstract description 21
- 230000004151 fermentation Effects 0.000 claims abstract description 21
- 239000012530 fluid Substances 0.000 claims abstract description 20
- 238000011081 inoculation Methods 0.000 claims abstract description 18
- 239000004310 lactic acid Substances 0.000 claims abstract description 17
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 17
- 239000008267 milk Substances 0.000 claims abstract description 16
- 235000013336 milk Nutrition 0.000 claims abstract description 15
- 210000004080 milk Anatomy 0.000 claims abstract description 15
- 241000894006 Bacteria Species 0.000 claims abstract description 14
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 9
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 9
- 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 abstract description 7
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims abstract description 7
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims abstract description 7
- 239000008103 glucose Substances 0.000 claims abstract description 7
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims abstract description 7
- 240000001046 Lactobacillus acidophilus Species 0.000 claims abstract description 6
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims abstract description 6
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims abstract description 6
- 241000901050 Bifidobacterium animalis subsp. lactis Species 0.000 claims abstract description 4
- 229940009289 bifidobacterium lactis Drugs 0.000 claims abstract description 4
- 239000006188 syrup Substances 0.000 claims description 14
- 235000020357 syrup Nutrition 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims description 9
- 238000011084 recovery Methods 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 4
- 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 claims description 4
- 235000013361 beverage Nutrition 0.000 claims description 4
- 150000001875 compounds Chemical class 0.000 claims description 4
- 239000003381 stabilizer Substances 0.000 claims description 4
- 235000015203 fruit juice Nutrition 0.000 claims description 3
- 238000010792 warming Methods 0.000 claims description 3
- 239000002131 composite material Substances 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 230000000052 comparative effect Effects 0.000 description 20
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 9
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 241000193830 Bacillus <bacterium> Species 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 230000020477 pH reduction Effects 0.000 description 3
- 239000006041 probiotic Substances 0.000 description 3
- 235000018291 probiotics Nutrition 0.000 description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical class OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 2
- 210000000481 breast Anatomy 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000000265 homogenisation Methods 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 239000002207 metabolite Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 241001478240 Coccus Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000726221 Gemma Species 0.000 description 1
- 229910002651 NO3 Inorganic materials 0.000 description 1
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 1
- 230000008485 antagonism Effects 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 235000015140 cultured milk Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 230000001408 fungistatic effect Effects 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 244000000010 microbial pathogen Species 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 235000011083 sodium citrates Nutrition 0.000 description 1
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 description 1
- 235000019832 sodium triphosphate Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000012360 testing method Methods 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
- A23C9/13—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
- 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
- A23V2400/113—Acidophilus
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a kind of acidified milk, its preparation method and a kind of sour milk beverage and preparation method thereof；The raw material of acidified milk is made of component by weight percentage：Fresh milk；Skimmed milk power；Glucose；Oligofructose；Lactobacillus bulgaricus；Bifidobacterium lactis；Streptococcus thermophilus；Lactobacillus acidophilus；Water；The preparation method of acidified milk, including：Reconstitution steps：Skimmed milk power and glucose are dissolved in the water, then add fresh milk and oligofructose, obtains restoring liquid；Homogenizing step：Liquid homogeneous will be restored, obtains homogenizing fluid；Inoculation step：Homogenizing fluid adds lactobacillus bulgaricus, bifidobacterium lactis, streptococcus thermophilus and lactobacillus acidophilus, obtains inoculation liquid；Fermentation step：Inoculation liquid is placed under conditions of temperature is 39 41 DEG C and is fermented up to acidified milk；The acidified milk can be rapidly achieved ferment effect, be produced mellow pure and fresh fermenting aroma using homotype strain and facultative special-shaped lactic acid bacteria composite fermentation.
Description
Technical field
The present invention relates to a kind of acidified milk, its preparation method and a kind of sour milk beverage and its preparation, belong to fermented food
Technical field.
Background technology
Lactic acid bacteria is a kind of Gram-positive bacillus or coccus, and sugar fermentation produces lactic acid, do not form gemma, do not move, detest
Oxygen or amphimicrobian, it is impossible to reduce the general name of a kind of bacterium of nitrate.
Sour milk beverage zymotic fluid can treat the diseases such as function of intestinal canal disorder, maintain intestinal flora balance.Lactic acid bacteria and
Its metabolite can promote the secretion of Host Digestion enzyme and the wriggling of enteron aisle, promote food digestion to absorb, and Constipation
Occur；Its metabolite lactic acid and acetic acid have antagonism to pathogenic microorganism；Organic acid declines gut pH, promotes compacted
It is dynamic, it is therefore prevented that pathogen colonizes.The H2O2 that some lactic acid bacterias produce also has obvious fungistatic effect.Therefore lactic acid fermentation beverage
It is loved by consumers.However, sour milk beverage majority with milk powder or lactogenesis, is sent out using a kind of or two kinds of strains on the market at present
Ferment is formulated, and raw material is single common, and the degree of homogenization is high.
The content of the invention
For overcome the deficiencies in the prior art, of the invention first purpose is to provide a kind of acidified milk, the acidified milk
Using homotype strain and facultative special-shaped lactic acid bacteria composite fermentation, 4 kinds of probiotics can be rapidly achieved ferment effect, and acidified milk is in thin
Greasy, viscous pasty state, produces mellow pure and fresh fermenting aroma.
Second object of the present invention is to provide a kind of preparation method of above-mentioned acidified milk, with improved technological parameter knot
Close raw material proportioning to ferment, improve fermentation efficiency.
Third object of the present invention is to provide a kind of sour milk beverage, is prepared by acidified milk.
Fourth object of the present invention is to provide a kind of preparation method of sour milk beverage.
Realizing first purpose of the present invention can be reached by adopting the following technical scheme that：A kind of acidified milk, acidified milk
Raw material be made of following component by weight percentage：
Wherein, fresh milk is produced by Wen Shi dairy industries Co., Ltd, its quality index：12-18 ° of T of acidity, protein >=
2.9wt%, fat >=3.1wt%, non-fat solid >=8.1wt%, refrigeration storage.
Wherein, oligofructose is produced by quantum high-tech Biological Co., Ltd., its dry matter content >=70%, oligomeric fruit
The total content (accounting for dry matter) >=50% of sugar.
Wherein, bacterium of the streptococcus thermophilus from Chinese patent notification number CN1761752 preserving numbers for I-2980 in the present invention
Strain；This bacterial strain coordinates other strain fermentations to make acidified milk rapid acidification first to pH value 4.8-4.7, and acidification rate subtracts afterwards
Slowly, pH value slowly lowers, this characteristic can effectively control the acidification rate of acidified milk, make texture of fermented milk stiff, taste pure and fresh.
Further, the raw material of acidified milk is made of following component by weight percentage：
Further, the raw material of acidified milk is made of following component by weight percentage：
Realize that second object of the present invention can reach by adopting the following technical scheme that：A kind of preparation side of acidified milk
Method, including：
Reconstitution steps：The temperature for adjusting water is 50-60 DEG C, and pH 6.6-6.9, water is dissolved in by skimmed milk power and glucose
In；Then intermittent stirring under the conditions of being 50-55 DEG C in temperature；Fresh milk and oligofructose are added afterwards, obtain restoring liquid；
Water can prevent water from being polluted by soda acid, cause skimmed milk power recuperation albumen under conditions of pH is 6.6-6.9
Qualitative change；
Homogenizing step：The mass concentration for adjusting recovery liquid is 22-24%, is carried out under conditions of being 60-65 DEG C in temperature equal
Matter, obtains homogenizing fluid；
Restore liquid concentration regulative mode be：With hand-held saccharometer measured concentration, if concentration is higher, mended through flowmeter
Adding needs water；
Set temperature may advantageously facilitate the fat in recovery liquid for 60-65 DEG C and be emulsified；
Inoculation step：The mass concentration for adjusting homogenizing fluid is 20-22%, and homogenizing fluid is carried out under conditions of 95-97 DEG C
Sterilizing, then stirring are cooled to 39-41 DEG C；Add lactobacillus bulgaricus, bifidobacterium lactis, streptococcus thermophilus and acidophilus breast bar
Bacterium, obtains inoculation liquid；
The concentration regulative mode of homogenizing fluid is：With hand-held saccharometer measured concentration, if concentration is higher, mended through flowmeter
Adding needs water；
Fermentation step：Inoculation liquid is placed under conditions of temperature is 39-41 DEG C and is fermented up to acidified milk.
Further, in reconstitution steps, the intermittent stirring is to be stirred once every 20min, mixing time 30s, altogether
Stirring is three times；
The setting of intermittent stirring can be controlled because of the excessive situation for causing protein denaturation of local milk temperature, set number
Rationally, gas will not be brought into because stirring produces foam, suppresses later stage fermentation.
Further, in homogenizing step, the homogeneous is two-stage homogeneous, and it is 3-4MPa to set first order homogeneous pressure, the
Double-stage homogenization pressure is 18-21MPa.
Realize that third object of the present invention can reach by adopting the following technical scheme that：A kind of sour milk beverage, breast
Acid bacteria beverage raw material is made of following component by mass percentage：
Wherein, lactic acid is produced by Anhui COFCO Biochemical ＆ Galactic Lactic Acid Co., Ltd., lactic acid content >=80%.
Wherein, compound stabilizer is produced by Anhui Du Te food industry Co., Ltd, and model 6225, its component contains：
Sodium cellulose glycolate, pectin, sodium citrate, sodium tripolyphosphate, calgon.
Further, sour milk beverage raw material is made of following component by mass percentage：
Wherein, addition white sugar can effectively control the speed of brown stain and the generation of flavor substance in browning.
Realize that fourth object of the present invention can reach by adopting the following technical scheme that：A kind of system of sour milk beverage
Preparation Method, including：
The prewired step of syrup：The temperature for adjusting water is 50-60 DEG C, pH 6.6-6.9, after white sugar is dissolved in water, heating
To 83-85 DEG C, compound stabilizer is added, is kept the temperature under conditions of 75-80 DEG C, obtains syrup, and adjust the mass concentration of syrup
For 15-17%；
The concentration regulative mode of syrup is：With hand-held saccharometer measured concentration, if concentration is higher, added through flowmeter
Need water, the independence of syrup is prewired and controls its concentration to be conducive to improve the stability of finished product；
Blend step：Acidified milk is subjected to homogeneous, syrup, lactic acid and fruit juice is then added and is uniformly mixed, after sterilizing to obtain the final product
Sour milk beverage.
Further, the homogeneous in the blend step is two-stage homogeneous, and it is 3-4MPa to set first order homogeneous pressure,
Second level homogeneous pressure is 18-21MPa.
Further, in blend step, the condition of sterilizing handles 4s under conditions of being 130-133 DEG C, is cooled to≤25 DEG C.
Compared with prior art, the beneficial effects of the present invention are：
1st, acidified milk of the invention can be rapidly achieved fermentation using homotype strain and facultative special-shaped lactic acid bacteria composite fermentation
Effect, produces mellow pure and fresh fermenting aroma, and acidified milk can be used directly, and also can be used for allocating Other Drinks, using flexible；
2nd, the present invention uses fresh milk and skimmed milk power compounding use, greatly reduces pure fresh-milk or the single milk supply hair of pure milk powder
The cost of ferment, by 4 kinds of probiotics composite fermentations, the synergistic function of probiotics and prebiotics, generates multi-level wind
Taste material, is made the acidified milk with unique delicate flavour；
3rd, the preparation method of acidified milk of the present invention is fermented with improved technological parameter combination raw material proportioning, is greatly improved
Fermentation efficiency；
4th, sour milk beverage tasty mouthfeel of the present invention, product of the market without homogeneity class, adds by a variety of high-quality elements
Manufactured novel lactic acid bacteria type of beverage.
Embodiment
In the following, with reference to embodiment, the present invention is described further：
Embodiment 1：
A kind of acidified milk, the raw material of acidified milk are made of following component by weight percentage：
The preparation method of acidified milk, is：
Reconstitution steps：The temperature for adjusting water is 52 DEG C, and pH 6.6, skimmed milk power and glucose are dissolved in the water；Then
Under the conditions of being 54 DEG C in temperature every 20min stirrings once, mixing time 30s, is stirred three times altogether；Fresh milk and low is added afterwards
Fructooligosaccharides, obtains restoring liquid；
Homogenizing step：The mass concentration for adjusting recovery liquid is 23%, and homogeneous is carried out under conditions of being 61 DEG C in temperature, wherein
Homogeneous is two-stage homogeneous, and it is 3MPa to set first order homogeneous pressure, and second level homogeneous pressure is 19MPa, obtains homogenizing fluid；
Inoculation step：The mass concentration for adjusting homogenizing fluid is 21%, homogenizing fluid is sterilized under conditions of 97 DEG C, so
Afterwards 5-10min is stirred under conditions of rotating speed 50r/min to be allowed to be cooled to 39 DEG C；Add lactobacillus bulgaricus, newborn bifid bar
Bacterium, streptococcus thermophilus and lactobacillus acidophilus, obtain inoculation liquid；
Fermentation step：Inoculation liquid is placed under conditions of temperature is 39 DEG C and is fermented, obtains acidified milk.
Embodiment 2：
A kind of acidified milk, the raw material of acidified milk are made of following component by weight percentage：
The preparation method of acidified milk, is：
Reconstitution steps：The temperature for adjusting water is 55 DEG C, and pH 6.75, skimmed milk power and glucose are dissolved in the water；So
Under the conditions of being afterwards 51 DEG C in temperature every 20min stirrings once, mixing time 30s, is stirred three times altogether；Afterwards add fresh milk and
Oligofructose, obtains restoring liquid；
Homogenizing step：The mass concentration for adjusting recovery liquid is 22%, and homogeneous is carried out under conditions of being 63 DEG C in temperature, wherein
Homogeneous is two-stage homogeneous, and it is 4MPa to set first order homogeneous pressure, and second level homogeneous pressure is 21MPa, obtains homogenizing fluid；
Inoculation step：The mass concentration for adjusting homogenizing fluid is 20.2%, and homogenizing fluid is sterilized under conditions of 96 DEG C,
Then 5-10min is stirred under conditions of rotating speed 40r/min to be allowed to be cooled to 40 DEG C；Add lactobacillus bulgaricus, newborn bifid
Bacillus, streptococcus thermophilus and lactobacillus acidophilus, obtain inoculation liquid；
Fermentation step：Inoculation liquid is placed under conditions of temperature is 40 DEG C and is fermented, obtains acidified milk.
Embodiment 3：
A kind of acidified milk, the raw material of acidified milk are made of following component by weight percentage：
The preparation method of acidified milk, is：
Reconstitution steps：The temperature for adjusting water is 59 DEG C, and pH 6.9, skimmed milk power and glucose are dissolved in the water；Then
Under the conditions of being 53 DEG C in temperature every 20min stirrings once, mixing time 30s, is stirred three times altogether；Fresh milk and low is added afterwards
Fructooligosaccharides, obtains restoring liquid；
Homogenizing step：The mass concentration for adjusting recovery liquid is 22.5%, and homogeneous is carried out under conditions of being 65 DEG C in temperature, its
Middle homogeneous is two-stage homogeneous, and it is 3MPa to set first order homogeneous pressure, and second level homogeneous pressure is 19MPa, obtains homogenizing fluid；
Inoculation step：The mass concentration for adjusting homogenizing fluid is 20.9%, and homogenizing fluid is sterilized under conditions of 95 DEG C,
Then 5-10min is stirred under conditions of rotating speed 40r/min to be allowed to be cooled to 41 DEG C；Add lactobacillus bulgaricus, newborn bifid
Bacillus, streptococcus thermophilus and lactobacillus acidophilus, obtain inoculation liquid；
Fermentation step：Inoculation liquid is placed under conditions of temperature is 41 DEG C and is fermented, obtains acidified milk.
Comparative example 1：
A kind of acidified milk, the raw material of acidified milk are made of following component by weight percentage：
Preparation method is same as Example 1.
Comparative example 2：
A kind of acidified milk, the raw material of acidified milk are made of following component by weight percentage：
Preparation method is same as Example 2.
Comparative example 3：
A kind of acidified milk, the raw material of acidified milk are made of following component by weight percentage：
Preparation method is same as Example 3.
In the preparation method of embodiment and comparative example, the concentration regulative mode on recovery liquid, homogenizing fluid is：With hand-held
Formula saccharometer measured concentration, if concentration is higher, being added through flowmeter needs water；In embodiment and the raw material proportioning of comparative example
Under, be not in the relatively low situation of concentration.
YC-380 strains in comparative example 1-3 are the YC-380 model strains of section of Denmark Hansen brands, are used to prepare acid
Milk, acidified milk；YC-380 species compositions：Streptococcus thermophilus and De Shi subspecies lactic acid bacterias.
Effect assessment and performance detection
Viscosity, titratable acidity and pH after embodiment and comparative example fermentation 14h is detected, as a result as shown in Table 1：
The acidified milk viscosity of 1 embodiment of form and comparative example, titratable acidity and pH testing results
From form 2 it is known that under identical fermentation time, acidified milk viscosity that embodiment is reached, titratable acidity ratio
Comparative example is high, and the fermentation efficiency highest of embodiment 1.
Flavor, structural state and 8 DEG C under the conditions of 20 DEG C after embodiment and comparative example fermentation 14h are refrigerated 3 months
State of appearance is detected, as a result as shown in Table 2：
State of appearance after the flavor of 2 embodiment of form and comparative example, structural state and refrigeration
From form 2 it is known that the stability of embodiment is higher than comparative example.
Embodiment 4-6 and comparative example 4-6：
Embodiment 4-6 is the sour milk beverage prepared respectively with the acidified milk of embodiment 1-3, comparative example 4-6 for respectively with
The sour milk beverage raw material of sour milk beverage prepared by comparative example 1-3 acidified milks, embodiment 4-6 and comparative example 4-6 are by by quality
The following component composition of percentages：
Preparation method, including：
The prewired step of syrup：The temperature for adjusting water is 55 DEG C, pH 6.7, after white sugar is dissolved in water, is warming up to 84 DEG C,
Compound stabilizer is added, is kept the temperature under conditions of 78 DEG C, obtains syrup, and the mass concentration for adjusting syrup is 16%；
Blend step：Acidified milk is subjected to homogeneous, syrup, lactic acid and fruit juice mixing is then added, is warming up to 60-65 DEG C,
Homogeneous, processing 4s sterilizes under conditions of condition is 130 DEG C, up to sour milk beverage after being cooled to≤25 DEG C.
Homogeneous in blend step is two-stage homogeneous, and it is 4MPa to set first order homogeneous pressure, second level homogeneous pressure
For 20MPa.
Flavor evaluation is carried out to embodiment 4-6 and comparative example 4-6：Select women and each 50 of male, age 18-50
In year, to score the acidity flavor of embodiment 4-6 and comparative example 4-6, mouthfeel purity and viscosity, scoring uses ten point system,
10 points are optimal, are averaged, as a result as shown in Table 3.
The acidity flavor of form 3 embodiment 4-6 and comparative example 4-6, sour milk beverage mouthfeel evaluation result
Embodiment 4-6 fresh milk aromatic flavours, fermenting aroma is mellow multi-level, strong and oiliness；Mouthfeel：It is smooth, it is sticky suitable
In；
Comparative example 4-6 sour milk beverage fermenting aromas are general, and Flavor release is very fast, viscosity is low.
For those skilled in the art, technical solution that can be as described above and design, make other each
Kind is corresponding to be changed and deforms, and all these change and deform the protection model that should all belong to the claims in the present invention
Within enclosing.
Claims (10)
1. a kind of acidified milk, it is characterised in that the raw material of acidified milk is made of following component by weight percentage：
It is 2. as claimed in claim 1, it is characterised in that the raw material of acidified milk is by following component group by weight percentage
Into：
It is 3. as claimed in claim 1, it is characterised in that the raw material of acidified milk is by following component group by weight percentage
Into：
A kind of 4. preparation method of acidified milk, it is characterised in that including：
Reconstitution steps：The temperature for adjusting water is 50-60 DEG C, and pH 6.6-6.9, skimmed milk power and glucose are dissolved in the water；
Then intermittent stirring under the conditions of being 50-55 DEG C in temperature；Fresh milk and oligofructose are added afterwards, obtain restoring liquid；
Homogenizing step：The mass concentration for adjusting recovery liquid is 22-24%, carries out homogeneous under conditions of being 60-65 DEG C in temperature, obtains
To homogenizing fluid；
Inoculation step：The mass concentration for adjusting homogenizing fluid is 20-22%, and homogenizing fluid is sterilized under conditions of 95-97 DEG C,
Then stirring is cooled to 39-41 DEG C；Lactobacillus bulgaricus, bifidobacterium lactis, streptococcus thermophilus and lactobacillus acidophilus are added, is obtained
To inoculation liquid；
Fermentation step：Inoculation liquid is placed under conditions of temperature is 39-41 DEG C and is fermented up to acidified milk.
5. the preparation method of acidified milk as claimed in claim 4, it is characterised in that in reconstitution steps, the intermittent stirring is
Every 20min stirrings once, mixing time 30s, is stirred three times altogether.
6. the preparation method of acidified milk as claimed in claim 4, it is characterised in that in homogenizing step, the homogeneous is two-stage
Homogeneous, it is 3-4MPa to set first order homogeneous pressure, and second level homogeneous pressure is 18-21MPa.
7. a kind of sour milk beverage, it is characterised in that sour milk beverage raw material is made of following component by mass percentage：
8. sour milk beverage as claimed in claim 7, it is characterised in that sour milk beverage raw material is by by mass percentage
Following component forms：
A kind of 9. preparation method of sour milk beverage, it is characterised in that including：
The prewired step of syrup：The temperature for adjusting water is 50-60 DEG C, and pH 6.6-6.9, after white sugar is dissolved in water, are warming up to 83-
85 DEG C, compound stabilizer is added, is kept the temperature under conditions of 75-80 DEG C, obtains syrup, and the mass concentration for adjusting syrup is 15-
17%；
Blend step：Acidified milk is subjected to homogeneous, syrup, lactic acid and fruit juice is then added and is uniformly mixed, up to lactic acid after sterilizing
Bacteria beverage.
10. the preparation method of sour milk beverage as claimed in claim 9, it is characterised in that in blend step, the condition of sterilizing
To handle 4s under conditions of 130-133 DEG C, cool down≤25 DEG C.
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