CN107997118A - A kind of room temperature brown drinking yoghourt stabilizer, room temperature brown drinking yoghourt and preparation method thereof - Google Patents
A kind of room temperature brown drinking yoghourt stabilizer, room temperature brown drinking yoghourt and preparation method thereof Download PDFInfo
- Publication number
- CN107997118A CN107997118A CN201711164210.4A CN201711164210A CN107997118A CN 107997118 A CN107997118 A CN 107997118A CN 201711164210 A CN201711164210 A CN 201711164210A CN 107997118 A CN107997118 A CN 107997118A
- Authority
- CN
- China
- Prior art keywords
- room temperature
- brown
- drinking yoghourt
- stabilizer
- yoghourt
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
-
- 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
Abstract
The invention discloses a kind of room temperature brown drinking yoghourt stabilizer, room temperature brown drinking yoghourt and preparation method thereof.The room temperature brown drinking yoghourt stabilizer is prepared by 30~50% sodium carboxymethylcelluloses, 20~45% propylene glycol alginates, 10~20% pectin, 6~12% sodium alginates, 2~5% gellan gums.The room temperature brown drinking yoghourt stabilizer can be used for preparing room temperature brown drinking yoghourt.The room temperature brown drinking yoghourt stabilizer, which is used to prepare room temperature brown drinking yoghourt, can effectively prevent room temperature brown drinking yoghourt from the bad phenomenons such as bleed, precipitation, flocculation, layering occur, the state of room temperature brown drinking yoghourt is uniform and stable within the shelf-life of 6 months, without flocculation and delamination and obvious sediment, bleed is less than 2.0mm, product smooth in taste and it is full.
Description
Technical field
The present invention relates to Yoghourt field, is particularly a kind of room temperature brown drinking yoghourt stabilizer and preparation method thereof,
And room temperature brown drinking yoghourt containing the room temperature brown drinking yoghourt stabilizer and preparation method thereof.
Background technology
Yoghourt is using milk as raw material, adds beneficial bacterium (leavening) into milk again after pasteurize, fermented
Afterwards, then a kind of filling milk product is cooled down.Yoghourt is the original ox after fermentation by fermentations such as fresh milk or reconstituted milk and probiotics
Calcium, mineral matter, vitamin in milk can retain well, can also increase the content of B family vitamin in fermentation process.It is more important
, the absorptivity of various nutrition is all improved inside Yoghourt after everfermentation.
With the raising of social standard of living and people to healthy attention degree, delicious, balanced and nutrition becomes people
The important reference of diet is selected in the modern life.Yoghourt has been increasingly becoming because being worth with higher nutrition and health care
The daily drinks of people.Wherein, normal-temperature yoghourt growth is swift and violent, has become the most fast sub- category of dairy industry speedup.Normal temperature acid
Milk is called " sterilization type Yoghourt ", is compared with low-temperature yoghurt (" viable type Yoghourt "), it is after lactobacillus-fermented, at heat
Reason, has killed lactic acid bacteria living in Yoghourt, therefore, it can sell and store at normal temperatures, can also transport for long-distance.
2015, Dairy Industry entirety slowdown in growth, fluid milk added up to speedup only 1%.The speedup of normal-temperature yoghourt 70%
Not only apparently higher than the speedup of fluid milk speedup, also higher than low-temperature yoghurt 15%, tremendous growth potential.It currently there are
The normal-temperature yoghourt product of a variety of line brands and domain type brand, such as Mo Silian, An Muxi, it is pure discriminate, open coffee you, mora it is striking
That, Greek mythology, Fu Ruixi, the milky way, the Caspian Sea etc..Normal-temperature yoghourt is also let a hundred schools contend within 2016, and milk beverageization, which has become, to become
Gesture.
Room temperature brown drinking yoghourt be it is a kind of pass through Maillard reaction, with flavour, low viscosity, capable of direct drinking
Yoghourt, there is the clean mouthfeel for being different from traditional stirred yoghurt.But brown room temperature color drinking yoghourt is being processed and stored
During easily there are the quality problems such as bleed, precipitation, flocculation, layering, these problems can seriously affect the storage of product and disappear
Take.To solve the problems, such as this, in process of production, it is necessary to add suitable stabilizer.Therefore, research and development be there is ongoing need in room temperature
Under the conditions of have long quality guarantee period drinking yoghourt and its stabilizer, preferable yoghourt stabilizer should be able to extend Yoghourt guarantee the quality
While phase, it can effectively prevent room temperature brown drinking yoghourt from the bad phenomenons such as bleed, precipitation, flocculation, layering occur, make Yoghourt
Homogeneous texture is presented, no whey separates out, and keeps fine and smooth smooth mouthfeel.
The content of the invention
The present invention is intended to provide one kind can effectively prevent room temperature brown drinking yoghourt from bleed, precipitation, flocculation, layering occur
Etc. bad phenomenon, while uniform and stable room temperature brown drinking yoghourt stabilizer in long quality guarantee period.
To achieve the above object, the present invention provides a kind of room temperature brown and drinks Yoghourt stabilizer, it is characterised in that including
The following component of percentage by weight：
Sodium carboxymethylcellulose, propylene glycol alginate, pectin in room temperature brown drinking yoghourt stabilizer of the present invention,
Sodium alginate and gellan gum are all polysaccharose substances, belong to thickener, mainly play protected protein in the present invention, and prevent egg
The effect of the fine particles such as white matter precipitation.
The sodium carboxymethylcellulose raw material larger as thickening scope, in room temperature brown drinking yoghourt, equally
Can effectively protected protein, and compared with pectin and soybean polyoses, cost can be effectively reduced, brought to product thick and solid, full
Full mouthfeel.
The propylene glycol alginate is outstanding protein stabiliser, can improve Protein in Food in high temperature, especially exist
It is more preferable to the protectiveness and stability of protein under the conditions of (pH≤4.0) and salt under acid condition.
The pectin can form hydrophily under the pH of acidic milk drink with the positively charged generation electrostatic interaction of casein institute
Compound, is avoided that intergranular polymerization, casein micelles particle is disperseed with being stabilized.In addition, pectin is with good
Good peptization effects and less tackifying effect, can prepare pleasant mouthfeel so that product of the invention is deep by consumer
Accreditation.
The sodium alginate is a kind of algal polysaccharides, can play stabilization to Yoghourt in the range of pH 3.9~4.9.This
Outside, under albumen isoelectric point, appropriate sodium alginate is added, isoelectric point can be reduced, to keep the stability of protein, suppresses albumen
Precipitation.
The gellan gum is a kind of microbial fermentation polysaccharide, its aqueous solution has high pseudoplastic behavior, that is, is presented when standing high viscous
Degree, increases with shear rate and viscosity reduces, and shearing stops, and responds immediately to its original viscosity, thus gellan gum has preferably
Suspension stability.
Maillard reaction of the present invention is between carbonyls (recuding sugars) and amino-compound (protein)
Reaction, ultimately generate brown by complicated course, even the macromolecular substances melanoidin of black or intend melanocyte, so
Also known as carbonyl ammonia reacts.The effect of Maillard reaction is, such as in chlorella yakult product, the generation of its intrinsic color and luster, and its is only
Special burnt sweet tea flavor is all from Maillard reaction.The present invention is lain also in using the purpose of Maillard reaction and obtains tan appearance, simultaneously
And the drink with more preferable mouthfeel.
In lactic acid bacteria fermentation process of the present invention：Lactic acid bacteria is the mixing of bacillus bulgaricus and streptococcus thermophilus
Bacterium, inoculum concentration are that every 1000 parts by weight brown base-material is inoculated with 0.1~0.4 parts by weight lactic acid bacteria, the unit of activity of two of which bacterium
For 1:1, every gram of lactic acid bacteria contains 109~1011Viable count.
Brown fermented milk obtained by the present invention carries out the homogeneous of 20~25MPa pressure before use, it is ensured that the later stage produces
Product smoother taste, effectively reduces the precipitation in the shelf-life.
During the present invention prepares room temperature brown fermented milk, citric acid and sodium citrate are to be used to adjust pH and acidity, are made
PH value is 3.8~4.2, and acidity is 75~85 ° of T.
The room temperature brown drinking yoghourt stabilizer of the present invention can be used for preparing room temperature brown drinking yoghourt, and the room temperature is brown
Color drinking yoghourt stabilizer has the comprehensive effect of good prevention bleed and precipitation while product smooth in taste is ensured
Fruit.Pectin and propylene glycol alginate of the present invention all have very strong protein protection effect, with sodium carboxymethylcellulose
Collocation can effectively protect the albumen in room temperature brown drinking yoghourt.But only this three collocation, product is within the shelf-life
Still there is obvious precipitation；And add sodium alginate, gellan gum, then with significant suspension effect, have substantially to prevention precipitation
Synergy.
The stabilizer of the present invention is by 30~50% sodium carboxymethylcelluloses, 20~45% propylene glycol alginates, 10~
20% pectin, 6~12% sodium alginates, 2~5% gellan gums are prepared；It is right when the content of each component is not in the scope of setting
The stability influence that room temperature brown drinks Yoghourt is：1. sodium carboxymethylcellulose, component ratio ＜ 30%, protein protection effect compared with
Difference, protein-denatured risk substantially increase；Component ratio ＞ 50%, other active principle dosages are reduced, fermentation protein beverage fat
Fat controls and precipitation control effect is deteriorated；2. propylene glycol alginate：Component ratio ＜ 20%, brown drink Yoghourt precipitation and analysis
The increase of water risk；Component ratio ＞ 45%, other active principle dosages are reduced, and brown drinking acid milk proem is stable and precipitation controls
Effect is deteriorated；3. pectin：Component ratio ＜ 10%, brown drink Yoghourt precipitation risk increase；Component ratio ＞ 20%, other have
Imitate amounts of components to reduce, brown drinking acid milk proem is stable and precipitation control effect is deteriorated；4. sodium alginate：Component ratio ＜
6%, brown drinks Yoghourt precipitation and the increase of bleed risk；Component ratio ＞ 12%, sodium alginate have certain gel characteristic, can
Brown can be caused, which to drink Yoghourt, the risk of Weak Gels；5. gellan gum：Coordinate sodium carboxymethylcellulose to use, precipitation can be reduced
Risk, component ratio ＜ 2%, fermentation brown drink Yoghourt precipitation risk increase；Component ratio ＞ 5%, gellan gum easily leads to brown
Color drinks Yoghourt and integrally flocculates.
The room temperature brown drinking yoghourt stabilizer of the present invention is used in room temperature brown drinking yoghourt, can effectively prevent from analysing
Water, precipitation, layering, phenomena such as flocculating；Meanwhile room temperature brown drinking yoghourt stabilizer of the invention can also be used for activity
In (brown or non-brown) drinking yoghourt.
Room temperature brown drinking yoghourt stabilizer disclosed by the invention, using sodium carboxymethylcellulose, pectin, alginic acid third
The raw materials such as diol ester, sodium alginate and gellan gum, form according to certain proportioning through mixed preparing, for being drunk in room temperature brown
Play stabilization in type Yoghourt, can prevent room temperature brown drinking yoghourt occur in storage life obvious bleed, precipitation, layering,
Phenomena such as flocculation, while can make room temperature brown drinking yoghourt that there is good mouthfeel and longer shelf life again, the temperature remains within the normal range
Brown drinking yoghourt state it is uniform and stable.
The present invention is not only solved room temperature brown drinking yoghourt using a variety of thickeners compounding and is occurred by compounded technology
The quality problems such as bleed, precipitation, flocculation, layering, while also improve the mouthfeel of room temperature brown drinking yoghourt.
Using room temperature brown drinking yoghourt produced by the invention, state is uniform and stable within the shelf-life of 6 months, no wadding
Solidifying layering and obvious sediment, bleed are less than 2.0mm, product smooth in taste and it is full.
Embodiment
The embodiment of the present invention is described below in detail, the example of the embodiment is intended to be used to explain the present invention, and cannot
It is interpreted as limitation of the present invention.In the examples where no specific technique or condition is specified, according to described by document in the art
Technology or condition or carried out according to product description.Reagents or instruments used without specified manufacturer, is to lead to
Cross the conventional products of acquisition purchased in market.
Embodiment 1：The preparation of room temperature brown drinking yoghourt stabilizer
1 embodiment 1-6 room temperature brown drinking yoghourts of table are with stabilizer formula table (w/w%)
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Embodiment 6 | |
| Sodium carboxymethylcellulose | 50 | 30 | 42 | 35 | 45 | 40 |
| Propylene glycol alginate | 20 | 45 | 38 | 40 | 25 | 40 |
| Pectin | 20 | 16 | 12 | 10 | 16 | 12 |
| Sodium alginate | 7 | 7 | 6 | 12 | 10 | 6 |
| Gellan gum | 3 | 2 | 2 | 3 | 4 | 2 |
Composition of raw materials：It is shown in Table 1.
Preparation method：
1. weigh：Weigh each component of above-mentioned raw materials formula respectively by proportioning weight demands；
2. mixing：Load weighted each component is added in double-spiral conical mixer, start stirring, rotation 57rpm is public
Turn 2rpm, mixing time 15min；After shutdown, bottom material about 25kg is released from discharge port, the bottom material of releasing is then added to double spiral shells
Revolve in cone-type mixer, rotation 57rpm, revolve round the sun 2rpm, is stirred for 2-10min, it is ensured that be uniformly mixed, form pulverulence；Institute
The powder that must be uniformly mixed is room temperature brown drinking yoghourt stabilizer of the present invention.
3. weighing and bagging：The room temperature brown drinking yoghourt mixed is weighed with stabilizer according to specification requirement,
Packaging, is finished product.
Embodiment 2：The preparation of room temperature brown drinking yoghourt stabilizer
Composition of raw materials：It is shown in Table 1.Preparation method is the same as embodiment 1.
Embodiment 3：The preparation of room temperature brown drinking yoghourt stabilizer
Composition of raw materials：It is shown in Table 1.Preparation method is the same as embodiment 1.
Embodiment 4：The preparation of room temperature brown drinking yoghourt stabilizer
Composition of raw materials：It is shown in Table 1.Preparation method is the same as embodiment 1.
Embodiment 5：The preparation of room temperature brown drinking yoghourt stabilizer
Composition of raw materials：It is shown in Table 1.Preparation method is the same as embodiment 1.
Embodiment 6：The preparation of room temperature brown drinking yoghourt stabilizer
Composition of raw materials：It is shown in Table 1.Preparation method is the same as embodiment 1.
Embodiment 7：The preparation of room temperature brown drinking yoghourt
The room temperature brown drinking yoghourt that above-described embodiment 1 is prepared is used for stabilizer (hereinafter referred to as stabilizer)
Prepare room temperature brown drinking yoghourt, formula such as table 2 (in terms of w/w%)：
2 embodiment 7-12 room temperature brown drinking yoghourt formula tables (w/w%) of table
Citric acid and sodium citrate are to be used to adjust pH to 3.8~4.2, and acidity is 75~85oT。
Brown fermented milk preparation method is as follows：
Raw material is：Whole milk powder 12~16%, glucose 4~10%, water 74~84%；
Wherein, the preparation method of brown fermented milk is as follows：
Weigh raw material：It is shown in Table 3.
3 embodiment 7-12 brown fermented milks formula table (w/w%) of table
| Embodiment 7 | Embodiment 8 | Embodiment 9 | Embodiment 10 | Embodiment 11 | Embodiment 12 | |
| Whole milk powder | 15 | 12.8 | 12 | 14.4 | 14 | 16 |
| Glucose | 5 | 6 | 4 | 5 | 9 | 10 |
| Water | 80 | 81.2 | 84 | 80.6 | 77 | 74 |
Carry out Maillard reaction：50 DEG C are heated water to, adds whole milk powder and glucose, stirring 30min to milk powder fills
Water suction is divided to restore；Feed liquid after hydration is warming up to 60 DEG C, a homogeneous is carried out under 20Mpa pressure, then carries out U.S. drawing for 98 DEG C
Moral reacts 120min to brown stain, that is, obtains brown base-material；
Carry out lactobacillus-fermented：Fermenting microbe for section's Hansen lactobacillus bulgaricus and streptococcus thermophilus Mixed Microbes,
The unit of activity of two of which bacterium is 1:1, every gram of lactic acid bacteria of viable count contains 109~1011Viable count.Every 1000 parts by weight brown base
Material inoculation 0.1~0.4 parts by weight of probiotics, fermentation temperature is 40~43 DEG C, and fermentation time is 7~10h, acidity reaches 90~
140 ° of T, that is, reach fermentation termination and obtain brown fermented milk, be cooled to 20~25 DEG C；Use preceding progress 20~25MPa pressure
Homogeneous, it is ensured that later product smoother taste, effectively reduces the precipitation in the shelf-life.
Room temperature brown drinking yoghourt method for preparing beverage is as follows：
Weigh raw material：It is shown in Table 2.
Steady dissolution agent：By stabilizer and white granulated sugar, sweetener it is dry-mixed uniformly after, be slowly added into 85 DEG C of hot water,
Stirring while adding, mixing speed 2000rpm, mixing time is 10~20min, is fully dissolved to stabilizer, and be cooled to 25
Below DEG C.
Add brown fermented milk：In blend tank, under 1000rpm mixing speeds, it is continuous, slowly, equably by brown
Acidified milk is added in stabiliser solution, and stirring 10min obtains mixed liquor to being uniformly mixed；Mixed liquor is cooled to 30 DEG C of ＜,
Can effectively reduce adjust acid during product precipitate generation.
Adjust acid：The weighings such as citric acid, sodium citrate it is good after, with pure water be made into concentration be 5% parts by weight solution,
Under 1000rpm mixing speeds, it is continuous, slowly, be homogeneously added into the mixed liquor of above-mentioned gained, stirring 10min is equal to mixing
Even, adjustment pH value is 3.8~4.2, and adjustment acidity to 75~85 ° of T, makes product have the mouthfeel relatively coordinated.
Homogeneous：Product after constant volume is subjected to homogenization, homogenization pressure 20MPa, obtains homogenizing fluid.
Filling and sealing：Homogenizing fluid is injected in PE bottles, sealing is close.
Sterilization cooling：Product after sealing is sterilized into 30min in 85 DEG C of temperature, is cooled to room temperature, that is, obtains the present invention's
Room temperature brown drinking yoghourt.
Wherein, citric acid and sodium citrate are to be used to adjust pH and acidity, and it is 3.8~4.2 to make pH value, acidity for 75~
85°T。
Room temperature brown drinking yoghourt prepared by the present embodiment 7 state within the shelf-life of 6 months is uniform and stable, no flocculation
Layering and obvious sediment, bleed be highly less than 2.0mm, product smooth in taste and it is full.
Embodiment 8：The preparation of room temperature brown drinking yoghourt
The stabilizer that above-described embodiment 2 is prepared is used to prepare room temperature brown drinking yoghourt beverage, formula is shown in Table
2,
Brown fermented milk formula is shown in Table 3.
Room temperature brown drinking yoghourt prepared by the present embodiment 8 state within the shelf-life of 6 months is uniform and stable, no flocculation
Layering and obvious sediment, bleed be highly less than 2.0mm, product smooth in taste and it is full.
Embodiment 9：The preparation of room temperature brown drinking yoghourt
The stabilizer that above-described embodiment 3 is prepared is used to prepare room temperature brown drinking yoghourt beverage, formula is shown in Table
2,
Brown fermented milk formula is shown in Table 3.
Room temperature brown drinking yoghourt prepared by the present embodiment 9 state within the shelf-life of 6 months is uniform and stable, no flocculation
Layering and obvious sediment, bleed be highly less than 2.0mm, product smooth in taste and it is full.
Embodiment 10：The preparation of room temperature brown drinking yoghourt
The stabilizer that above-described embodiment 4 is prepared is used to prepare room temperature brown drinking yoghourt beverage, formula is shown in Table
2,
Brown fermented milk formula is shown in Table 3.
Room temperature brown drinking yoghourt prepared by the present embodiment 10 state within the shelf-life of 6 months is uniform and stable, no wadding
Solidifying layering and obvious sediment, bleed are highly less than 2.0mm, product smooth in taste and it is full.
Embodiment 11：The preparation of room temperature brown drinking yoghourt
The stabilizer that above-described embodiment 5 is prepared is used to prepare room temperature brown drinking yoghourt beverage, formula is shown in Table
2,
Brown fermented milk formula is shown in Table 3.
Room temperature brown drinking yoghourt beverage prepared by the present embodiment 11 state within the shelf-life of 6 months is uniform and stable,
Without flocculation and delamination and obvious sediment, bleed is highly less than 2.0mm, product smooth in taste and it is full.
Embodiment 12：The preparation of room temperature brown drinking yoghourt
The stabilizer that above-described embodiment 6 is prepared is used to prepare room temperature brown drinking yoghourt beverage, formula is shown in Table
2,
Brown fermented milk formula is shown in Table 3.
The room temperature brown drinking yoghourt beverage of production prepared by the present embodiment 12 state within the shelf-life of 6 months is uniform
Stablize, no flocculation and delamination and obvious sediment, bleed be highly less than 2.0mm, product smooth in taste and it is full.
Although specifically showing and describing the present invention with reference to preferred embodiment, those skilled in the art should be bright
In vain, do not departing from the spirit and scope of the present invention that the appended claims are limited, in the form and details can be right
The present invention makes a variety of changes, and is protection scope of the present invention.
Claims (10)
1. a kind of room temperature brown drinking yoghourt stabilizer, it is characterised in that including following components in percentage by weight：
2. a kind of room temperature brown drinking yoghourt stabilizer according to claim 1, it is characterised in that including following heavy
Measure percent composition：
3. a kind of room temperature brown drinking yoghourt stabilizer according to claim 1, it is characterised in that including following heavy
Measure percent composition：
4. a kind of room temperature brown drinking yoghourt stabilizer according to claim 1, it is characterised in that including following heavy
Measure percent composition：Sodium carboxymethylcellulose 40%, propylene glycol alginate 40%, pectin 12%, sodium alginate 6%, knot are cold
Glue 2%.
5. a kind of preparation method of any room temperature brown drinking yoghourt stabilizers of claim 1-4, its feature exist
In comprising the following steps：
A. sodium carboxymethylcellulose, propylene glycol alginate, pectin, sodium alginate, gellan gum are weighed respectively by weight percentage
Each component；
B. the step A each components weighed are added to start shooting in double-spiral conical mixer and stirred, rotation 57rpm, revolve round the sun 2rpm, stirs
15min is mixed, bottom material is released from discharge port；
C. bottom material made from step B is returned to be added to start shooting in double-spiral conical mixer and stirred, rotation 57rpm, revolve round the sun 2rpm, stirs
2-10min is mixed, pulverulence is formed to ensure that the bottom material is uniformly mixed, obtained powder is that room temperature brown drinks type acid
Milk stabilizer.
6. a kind of any room temperature brown drinking yoghourts of claim 1-4 are used to prepare room temperature brown with stabilizer and drink
The purposes of type Yoghourt；
Optional, the mass content of the room temperature brown drinking yoghourt stabilizer is 0.5~1.0%；
Optional, the room temperature brown drinking yoghourt is to be by whole milk powder, glucose, white granulated sugar, acid, yoghurt bacterium
What primary raw material was prepared.
7. a kind of room temperature brown drinking yoghourt, it is characterised in that contain following components in percentage by weight：Claim 1-4
Any room temperature brown drinking yoghourt stabilizer 0.5~1.0%, brown fermented milk 60~80%, the brown hair
Protein content >=2.3% of kefir milk.
8. a kind of room temperature brown drinking yoghourt according to claim 7, it is characterised in that contain following percentage by weight
Component：Any room temperature brown drinking yoghourt stabilizers 0.5~1.0% of claim 1-4, brown fermented milk 60
~80%, white granulated sugar 0~9%, sweetener 0.005~0.08%, citric acid 0~0.2%, sodium citrate 0~0.1%, surplus
It is water.
A kind of 9. room temperature brown drinking yoghourt according to claim 7, it is characterised in that the system of the brown fermented milk
Preparation Method comprises the following steps：
Weigh raw material：12~16wt% whole milk powders, 4~10wt% of glucose, 74~84wt% of water；
Maillard reaction：50~60 DEG C are heated water to, adds whole milk powder and glucose, stirs 20~50min；It is warming up to again
55~60 DEG C, homogeneous is carried out under 18~20Mpa pressure；Then, 10~150min of Maillard reaction are carried out to brown for 90~120 DEG C
Become, obtain brown base-material；
Lactobacillus-fermented：The Mixed Microbes 0.1 of every 1000 parts by weight brown base-material inoculation bacillus bulgaricus and streptococcus thermophilus~
0.4 parts by weight, the unit of activity of two of which bacterium is 1:1, every gram of probiotics contains 109-1011Viable count；Fermentation temperature for 40~
43 DEG C, fermentation time is 7~10h；Fermentation is terminated when brown base-material acidity reaches 90~140 ° of T, obtains brown fermented milk；Will
Brown fermented milk is cooled to 20~25 DEG C, uses the homogeneous of preceding progress 20~25MPa pressure.
10. a kind of room temperature brown drinking yoghourt according to claim 7, it is characterised in that preparation method includes following
Step：
Raw material is weighed by mass percentage：Any room temperature brown drinking yoghourts of claim 1-4 with stabilizer 0.5~
1.0%, brown fermented milk 60~80%, white granulated sugar 0~9%, sweetener 0~0.08%, citric acid 0~0.2%, sodium citrate
0~0.1%, surplus is water；
Steady dissolution agent：By room temperature brown drinking yoghourt stabilizer and white granulated sugar, sweetener it is dry-mixed uniformly after, be slowly added to
Stirring while adding into 80~85 DEG C of hot water, mixing speed is 1400~2000rpm, and mixing time is 10~20min, extremely
Room temperature brown is drunk after type stabilizer fully dissolves, and is cooled to less than 25 DEG C, is obtained stabiliser solution；
Add acidified milk：It is continuous, slowly, equably add brown fermented milk under 1000rpm mixing speeds in blend tank
Enter in the stabiliser solution, stirring 10min obtains mixed liquor, and mixed liquor is cooled to 30 DEG C of ＜ to being uniformly mixed；
Adjust acid：Citric acid, sodium citrate are made into the solution that concentration is 5~8% with pure water, under 1000rpm mixing speeds,
Continuously, slowly, be homogeneously added into the mixed liquor, stirring 10min is to being uniformly mixed, and adjustment pH value is to 3.8~4.2, adjustment
Acidity is to 75~85 ° of T；
Homogeneous：Product after constant volume is subjected to homogenization, homogenization pressure is 18~20MPa, obtains homogenizing fluid；
Filling and sealing：The homogenizing fluid is injected in PE bottles, sealing；
Sterilization cooling：Product after sealing is sterilized into 5~30min to commercial sterilization in 75~90 DEG C, is cooled to room temperature, that is, obtains
Room temperature brown drinking yoghourt.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711164210.4A CN107997118A (en) | 2017-11-21 | 2017-11-21 | A kind of room temperature brown drinking yoghourt stabilizer, room temperature brown drinking yoghourt and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711164210.4A CN107997118A (en) | 2017-11-21 | 2017-11-21 | A kind of room temperature brown drinking yoghourt stabilizer, room temperature brown drinking yoghourt and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107997118A true CN107997118A (en) | 2018-05-08 |
Family
ID=62053153
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711164210.4A Pending CN107997118A (en) | 2017-11-21 | 2017-11-21 | A kind of room temperature brown drinking yoghourt stabilizer, room temperature brown drinking yoghourt and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107997118A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110558471A (en) * | 2019-10-18 | 2019-12-13 | 厦门欧凯科技有限公司 | Turbid juice suspended fruit granule beverage stabilizer and preparation method and application thereof |
| CN110870502A (en) * | 2018-08-29 | 2020-03-10 | 内蒙古农业大学 | Additive composition, application thereof, yoghourt product and method for measuring centrifugal sedimentation rate and sensory score of yoghourt product |
| CN111248266A (en) * | 2018-11-30 | 2020-06-09 | 内蒙古伊利实业集团股份有限公司 | Preparation of high-protein pasteurized drinking yoghurt |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002300849A (en) * | 2001-04-05 | 2002-10-15 | Yakult Honsha Co Ltd | Acidic milk beverage and method for producing the same |
| CN102100250A (en) * | 2010-12-27 | 2011-06-22 | 内蒙古伊利实业集团股份有限公司 | Sugar-free active lactobacillus beverage and preparation method thereof |
| CN104304451A (en) * | 2014-09-18 | 2015-01-28 | 厦门欧凯科技有限公司 | Brownish lactobacillus beverage stabilizer and preparation method thereof, and sterilization-type brown lactobacillus beverage and preparation method thereof |
| CN104585316A (en) * | 2015-02-11 | 2015-05-06 | 石家庄市兄弟伊兰食品配料有限公司 | Brown lactic acid bacteria drink and preparation process thereof |
| CN106858260A (en) * | 2017-02-28 | 2017-06-20 | 山东洁晶集团股份有限公司 | Compound stabilizer for brown lactic acid bacteria beverage and preparation method thereof and beverage |
-
2017
- 2017-11-21 CN CN201711164210.4A patent/CN107997118A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002300849A (en) * | 2001-04-05 | 2002-10-15 | Yakult Honsha Co Ltd | Acidic milk beverage and method for producing the same |
| CN102100250A (en) * | 2010-12-27 | 2011-06-22 | 内蒙古伊利实业集团股份有限公司 | Sugar-free active lactobacillus beverage and preparation method thereof |
| CN104304451A (en) * | 2014-09-18 | 2015-01-28 | 厦门欧凯科技有限公司 | Brownish lactobacillus beverage stabilizer and preparation method thereof, and sterilization-type brown lactobacillus beverage and preparation method thereof |
| CN104585316A (en) * | 2015-02-11 | 2015-05-06 | 石家庄市兄弟伊兰食品配料有限公司 | Brown lactic acid bacteria drink and preparation process thereof |
| CN106858260A (en) * | 2017-02-28 | 2017-06-20 | 山东洁晶集团股份有限公司 | Compound stabilizer for brown lactic acid bacteria beverage and preparation method thereof and beverage |
Non-Patent Citations (1)
| Title |
|---|
| 刘程等主编: "《食品添加剂实用大全》", 31 October 1994, 北京工业大全出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110870502A (en) * | 2018-08-29 | 2020-03-10 | 内蒙古农业大学 | Additive composition, application thereof, yoghourt product and method for measuring centrifugal sedimentation rate and sensory score of yoghourt product |
| CN111248266A (en) * | 2018-11-30 | 2020-06-09 | 内蒙古伊利实业集团股份有限公司 | Preparation of high-protein pasteurized drinking yoghurt |
| CN110558471A (en) * | 2019-10-18 | 2019-12-13 | 厦门欧凯科技有限公司 | Turbid juice suspended fruit granule beverage stabilizer and preparation method and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104304451B (en) | Brownish lactobacillus beverage stabilizer and preparation method thereof, and sterilization-type brown lactobacillus beverage and preparation method thereof | |
| CN102986874B (en) | Kefir viable type sour milk beverage and production method thereof | |
| CN105104537B (en) | A kind of normal temperature fermentation type milk-contained drink and preparation method thereof | |
| CN106509529A (en) | Brown lactic acid bacteria beverage containing enzyme and preparation method thereof | |
| CN106689964B (en) | Stabilizer for sterilization type fermented protein beverage, sterilization type fermented protein beverage and preparation method | |
| CN107212090B (en) | Fermented milk beverage and preparation method thereof | |
| CN105558012A (en) | Drinking type fermented milk and preparation method thereof | |
| CN102429017A (en) | Preparation method of brown lactic acid bacteria beverage containing coconut fruit particles | |
| CN104996564A (en) | Fermented milk free from cane sugar and preparation method of fermented milk free from cane sugar | |
| CN104222279A (en) | Brown sour milk beverage containing real fruit variants and production method thereof | |
| CN107307077A (en) | A kind of normal temperature drinks type jujube corn yoghourt and preparation method thereof | |
| CN105851231A (en) | Fermented milk-containing drink and producing method thereof | |
| CN107927163A (en) | A kind of room temperature drinking yoghourt and preparation method thereof | |
| CN105532895A (en) | Fermented broad-bean milk, flavored fermented broad-bean milk, fermented broad-bean yoghurt beverage and preparation methods thereof | |
| CN105558009A (en) | Preparation method of yoghourt with long guarantee period | |
| CN104286172A (en) | Preparation technology for set yogurt with high stability | |
| CN107997118A (en) | A kind of room temperature brown drinking yoghourt stabilizer, room temperature brown drinking yoghourt and preparation method thereof | |
| CN106070614A (en) | A kind of double fermentation brown Yoghourt and production technology thereof | |
| CN107927170A (en) | A kind of double fermentation milk-contained drinks and preparation method thereof | |
| CN104273218A (en) | Celery yogurt and production method thereof | |
| CN108887382A (en) | A kind of lactic acid bacteria fermenting agent, probiotics drinking yoghourt and preparation method thereof | |
| CN106912603A (en) | A kind of French concentrates the preparation method of Yoghourt | |
| CN111184067A (en) | Yoghourt capable of producing aromatic gas and preparation method thereof | |
| CN109259024A (en) | A kind of fermentation coconut milk and preparation method thereof | |
| CN105613732A (en) | Aerogenesis fermentation dairy product and production method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180508 |
|
| RJ01 | Rejection of invention patent application after publication |