CN108056165A - Application of the lactase in the fermentation time for shortening brown fermented milk product - Google Patents
Application of the lactase in the fermentation time for shortening brown fermented milk product Download PDFInfo
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- CN108056165A CN108056165A CN201610982276.3A CN201610982276A CN108056165A CN 108056165 A CN108056165 A CN 108056165A CN 201610982276 A CN201610982276 A CN 201610982276A CN 108056165 A CN108056165 A CN 108056165A
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- lactase
- brown
- fermented milk
- milk product
- preparation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
Abstract
The invention discloses application of the lactase in the fermentation time for shortening brown fermented milk product.Preparation method and the brown fermented milk product that is prepared the invention also discloses a kind of brown fermented milk product, this method adds in lactase in preparation process after brown stain processing, before fermentation, for shortening fermentation time.Present invention firstly provides the fermentation times that lactase is used for shortening to brown fermented milk product.The present invention by be reasonably formulated with appropriate technique, shorten the fermentation time of brown fermented milk product, and the brown fermented milk product being prepared have good flavor, mouthfeel and good shelf life viable bacteria stability.
Description
Technical field
The present invention relates to the new opplications of lactase.Shortening the hair of brown fermented milk product more particularly, to lactase
Application in the ferment time.
Background technology
Brown dairy products currently on the market are mainly brown active lactobacillus beverage, rarely have brown flavored fermented milk.It is main
Will the reason is that, compared with the fermented dairy product of ordinary white, the fermentation time of brown fermented milk product is long, and viable count is low.With
Exemplified by the brown milk base-material for making active lactic acid bacteria drink, to ensure the viable count of finished product, the fermentation time of milk base is usually
60~80h.And reaching the white milk beverage of corresponding viable count, the fermentation time of milk base is generally no more than 40h.Therefore, because
The low return of high investment of brown fermented milk product so that the development of its category receives serious restriction.It can accelerate brown hair so as to find
The fermenting speed of kefir milk product and the characteristic for not influencing to be prepared brown fermented milk product, and be conducive to produce reality operation
Method, be the concern of current dairy industry emphasis.
Therefore, in view of the above shortcomings of the prior art, it is desirable to provide a kind of fermentation speed for accelerating brown fermented milk product
It spends and does not influence to be prepared the characteristic of brown fermented milk product, and be conducive to the shortening brown of the method for produce reality operation
The method of the fermentation time of fermented dairy product.
The content of the invention
It is an object of the present invention to provide application of the lactase in the fermentation time for shortening brown fermented milk product.
Second object of the present invention is to provide a kind of preparation method of brown fermented milk product.In the preparation method,
By after brown stain is handled, lactase is added in before fermentation, so as to greatly shortening in brown fermented milk product preparation process
Fermentation time, and the brown fermented milk product being prepared can maintain viable bacteria stability and the perseverance of total viable count in shelf life
Fixed and product flavor and taste are good.
Third object of the present invention is to provide the brown fermented milk product that above-mentioned preparation method is prepared.
In the present invention, " brown fermented milk product " is referred to being obtained using the high temperature Maillard reaction of reduced sugar and protein
The brown milk of color carries out the obtained dairy products that ferment, and (includes and drinks for example, brown fermented milk product includes brown Yoghourt
Type Yoghourt, stirred yoghurt, solidification type yoghourt etc.) etc..
To reach above-mentioned first purpose, the present invention provides lactase in the fermentation time for shortening brown fermented milk product
Application.
Lactase is applied and is shortening the preparation of brown fermented milk product by specific preferred embodiment according to the present invention
In, for shortening fermentation time of the brown fermented milk product in preparation process.
Further, specific preferred embodiment according to the present invention, in the preparation of brown fermented milk product,
By after brown stain is handled, fermentation before add in lactase, for shortening fermentation time.Inventor in the present invention it was unexpectedly observed that
In brown fermented milk product preparation process, after brown stain processing, add after lactase when being fermented again, can effectively shorten system
The fermentation time of product, and the brown fermented milk product being prepared can maintain viable bacteria stability and total viable count in shelf life
It is constant.And for the addition of lactase in the preparation of non-brown fermented milk product, hardly there is showing for fermentation time reduction
As.
In the present invention, unless otherwise specified, the ratio and content are weight ratio and content.
Inventor also found that the addition of lactase also influences the fermentation time of brown fermented milk product under study for action, breast
The adding too much of carbohydrase or the too low fermentation time that all cannot effectively shorten brown fermented milk product.Tool according to the present invention
Body embodiment, the additive amount of the lactase are the 0.01%~0.15% of brown fermented milk product raw material total amount.It is for example, newborn
The additive amount of carbohydrase can be 0.02%~0.15%, 0.02%~0.13%, the 0.04% of brown fermented milk product raw material total amount
~0.15%, 0.04%~0.12%, 0.08%~0.12%, 0.12%~0.15% etc..It is according to the present invention preferably specific
Embodiment, the additive amount of the lactase is the 0.02%~0.12% of brown fermented milk product raw material total amount, according to this hair
Bright more excellent specific embodiment, the additive amount of the lactase for brown fermented milk product raw material total amount 0.04%~
0.12%, at this time to the best results of shortening fermentation time.
To reach above-mentioned second purpose, the present invention provides a kind of preparation method of brown fermented milk product, the preparation side
Method includes：It after brown stain processing, ferments preceding the step of adding in lactase, for shortening fermentation time.
As described above, the addition of lactase has an impact the fermentation time for shortening brown fermented milk product.According to this hair
Bright specific embodiment, the additive amount of the lactase are the 0.01%~0.15% of brown fermented milk product raw material total amount.
For example, the additive amount of lactase can be brown fermented milk product raw material total amount 0.02%~0.15%, 0.02%~0.13%,
0.04%~0.15%, 0.04%~0.12%, 0.08%~0.12%, 0.12%~0.15% etc..It is according to the present invention excellent
Specific embodiment is selected, the additive amount of the lactase is the 0.02%~0.12% of brown fermented milk product raw material total amount, root
According to the more excellent specific embodiment of the present invention, the additive amount of the lactase is the 0.04% of brown fermented milk product raw material total amount
~0.12%, at this time to the best results of shortening fermentation time.
Specific embodiment according to the present invention refers to symbol in the raw material of the brown fermented milk product comprising milk, milk
The fresh milk or recombined milk of China's Fresh Milk acquisition criteria are closed, can be the low fat ox of whole milk or partially skimmed
Milk or whole milk of degreasing or the milk powder of foregoing milk.Specific preferred embodiment according to the present invention, the brown
In fermented dairy product, when milk be whole milk when, milk total solids be brown fermented milk product raw material total amount 11%~
14%.Another specific preferred embodiment according to the present invention, when milk is whole milk, milk total solids is brown hair
The 12%~14% of ferment dairy sources total amount.Specific embodiment according to the present invention, when milk is skim milk, degreasing
The total solids of milk is not less than 8.5%.
Some dispensings, such as functional ingredient, so as to according to actual needs can be also included in the brown dairy products of the present invention
The brown dairy products of different flavor mouthfeel are prepared.For example, carbohydrate, food flavor, auxiliary material, stabilizer, leavening, reduced sugar
Deng.
Specific embodiment according to the present invention, the reduced sugar are selected from DEXTROSE ANHYDROUS, fructose, galactolipin, high fructose corn
One or more of slurry etc., more preferably DEXTROSE ANHYDROUS.
Specific embodiment according to the present invention, the carbohydrate is in white granulated sugar, fructose, syrup, oligosaccharide, generation sugar
It is one or more of；The generation sugar is selected from acesulfame potassium, Aspartame, neotame, Sucralose, xylitol, maltitol, D-sorbite
One or more of combination.Preferably, in the brown fermented milk product, the addition of carbohydrate is fermented to be converted into brown
4%~7% sweetness of cane sugar of dairy sources total amount.
Specific embodiment according to the present invention, the stabilizer can need selection to add or do not add according to actual product
Add.For example, when the brown fermented milk product is solidification type yoghourt or stirred yoghurt, can be added in right amount according to product needs
Or micro some stabilizers of addition.The stabilizer includes pectin, CMC, gellan gum, propylene glycol alginate, converted starch, bright
One or more in glue etc..
Specific embodiment according to the present invention, the food flavor can be artificial synthetic essence, natural essence and day
The one or more being so equal in essence.The species selection of food flavor and additive amount can be according to the ordinary skill in the art
Operation.
Specific embodiment according to the present invention, the auxiliary material include dilute cream, cream, anhydrous butter oil, evaporated milk or add
The combination of one or more of sugared condensed milk.Further include the protein supplements such as whey protein concentrate, Evamilk albumen.Addition contains
During sugared auxiliary material, sucrose addition should be accordingly reduced.Customary adjuvant can be used to adjust the mouthfeel or material of brown fermented milk product
Solid content index.
Preferred embodiment according to the present invention, the raw material composition of the brown fermented milk product are：It is sent out with brown
Ferment dairy sources total amount is counted for 1000g：Wherein, white granulated sugar is 60~80g；Lactase is 0.1~1.5g；Auxiliary material for 0~
50g；Stabilizer is 0~8g；Leavening is 0.1~0.6g；Reduced sugar is 10~40g, and surplus is milk.
Preferred embodiment according to the present invention, in the preparation process of the brown fermented milk product, lactase with
Leavening adds simultaneously, and the effect for shortening fermentation time is become apparent from.
Specific embodiment according to the present invention, the preparation method of the brown fermented milk product, includes the following steps：
1) reduced sugar is added in milk, is warming up to 90 DEG C or more, keeps the temperature 2~3h, Maillard reaction occurs, obtains brown
Feed liquid is brown stain processing；
2) after brown feed liquid is cooled down, then white granulated sugar, auxiliary material and stabilizer are added, is sterilized after homogeneous；
3) lactase is added, leavening ferments, obtained brown fermented milk product.
Preferred embodiment according to the present invention, the preparation method of the brown fermented milk product, including walking as follows
Suddenly：
1) milk is warming up to 50~60 DEG C, adds reduced sugar, be continuously heating to 90 DEG C or more, keep the temperature 2~3h, occurred beautiful
Maillard reaction obtains brown feed liquid, then the good milk of brown stain (brown feed liquid) is cooled to 50~60 DEG C, and adding carbohydrate is (as in vain
Granulated sugar), auxiliary material and stabilizer (wherein, the powder class such as stabilizer, carbohydrate auxiliary material can be uniformly mixed in advance), circulation stirring 20~
30min, the feed liquid prepared；
2) homogeneous：The above-mentioned feed liquid prepared is subjected to homogeneous under the conditions of 55~70 DEG C, 15~30Mpa；
3) sterilize：Feed liquid after homogeneous is sterilized, and sterilization conditions are sterilized 5~10 minutes for 93~97 DEG C, make material afterwards
Liquid is cooled to 41 DEG C~43 DEG C；
4) it is inoculated with, ferments：Add lactase in feed liquid after sterilization, inoculating starter, fermentation, treat acidity reach 70~
80 ° of T, pH terminate fermentation when being 4.2 or so, and brown fermented milk product is made.
Specific embodiment according to the present invention, the starter culture are common strain in fermented dairy product, including
Lactobacillus bulgaricus (Lactobacillus bulgaricus), streptococcus thermophilus (Streptococcus
Thermophilus) with lactobacillus acidophilus (Lactobacillus acidophilus) and/or bifidobacterium lactis
The mixed bacteria of (Bifidobacterium lactis).Preferably, the starter culture that the Yoghourt uses is thermophilus
Bacterium：Lactobacillus bulgaricus：Lactobacillus acidophilus：The bacterium vigor ratio of Bifidobacterium is 4：2：1~1.5：1~2.
In the preparation method of the present invention, the scope of temperature and fermentation time is directly putting type fermented suitable for most of freeze-dryings
Agent.
If produce solidification type yoghourt：By the material-filling after above-mentioned fermentation into unit packaging, 41~43 are maintained the temperature at
DEG C, fermentation 4~5 it is small when, when acidity reaches 70~75 ° of T, cool at 2~6 DEG C refrigerate after-ripening about 12~24 it is small when, obtain
Solidification type yoghourt；
It is filling if production stirred yoghurt, the material after above-mentioned fermentation is demulsified and cools to 20~25 DEG C immediately, it is filling
When refrigeration after-ripening about 12~24 is small at 2~6 DEG C afterwards, stirred yoghurt is obtained；
If producing drinking yoghourt, the material after above-mentioned fermentation is subjected to second homogenate, homogenization pressure is not more than 10Mpa,
It carries out afterwards filling, obtains drinking yoghourt.
The present invention also protects the brown fermented milk product that above-mentioned preparation method is prepared.
Each raw material used are commercially available in the present invention, and each raw material should meet the requirement of corrresponding quality standard.Except above stating
Bright outer, the routine that the process and device therefor being not specifically mentioned in production technology of the invention can be used in fields is set
Standby or with reference to fields the prior art carries out.
Beneficial effects of the present invention are as follows：
Present invention firstly provides the fermentations that lactase is used for accelerating to brown fermented milk product, shorten fermentation time.
The present invention is by being reasonably formulated and appropriate technique so that product fermentation time reduction (is fermentation with pH to 4.2
Terminal, fermentation time can shorten 1~6h), so as to reduce production cost.And product obtained has good flavor, mouthfeel, group
State and shelf life viable bacteria stability are knitted, can be refrigerated 28 days or more at 2~10 DEG C, not occur unacceptable layering, precipitation
And fat floating phenomenon, no apparent peculiar smell generate.
The present invention combines the nutrition of lactase and brown fermented milk product, is suitble to the ordinary people of each age group
Group is eaten for a long time as diet, especially suitable for lactose intolerance crowd, is conducive to health.
Description of the drawings
The specific embodiment of the present invention is described in further detail below in conjunction with the accompanying drawings.
Fig. 1 shows pH when 1~comparative example of the embodiment of the present invention 1 prepares drinking yoghourt with fermentation time variation diagram.
Fig. 2 shows pH when comparative example 2 and comparative example 3 of the present invention prepare drinking yoghourt with fermentation time variation diagram.
Specific embodiment
In order to illustrate more clearly of the present invention, the present invention is done further with reference to preferred embodiments and drawings
It is bright.Similar component is indicated with identical reference numeral in attached drawing.It will be appreciated by those skilled in the art that institute is specific below
The content of description is illustrative and be not restrictive, and should not be limited the scope of the invention with this.
Prepare drinking yoghourt：
Embodiment 1
Drinking yoghourt is prepared, formula is as follows：Raw material total amount is 1000g, wherein：White granulated sugar 60g；DEXTROSE ANHYDROUS 20g；
Lactase 0.1g；Dilute cream 40g；Gellan gum 0.1g；Ferment agent for sour milk 0.4g (strains：Section Hansen premium 1.0)；Surplus is
Whole milk.
The preparation method of above-mentioned drinking yoghourt is：
1) milk is warming up to 55 DEG C, adds glucose, be continuously heating to 90 DEG C, keep the temperature 2h, then by the good ox of brown stain
Milk is cooled to 60 DEG C, and (wherein, the powder class such as stabilizer, carbohydrate auxiliary material can mix in advance for adding carbohydrate, customary adjuvant and stabilizer
It is even), circulation stirring 25min, the feed liquid prepared；
2) homogeneous：The above-mentioned feed liquid prepared is subjected to homogeneous under the conditions of 65 DEG C, 15Mpa；
3) sterilize：Feed liquid after homogeneous is sterilized, and sterilization conditions are sterilized 5 minutes for 95 DEG C, are cooled to feed liquid afterwards
41℃；
4) it is inoculated with, ferments：Add lactase in feed liquid after sterilization, inoculation, fermentation, treat acidity reach 70~80 ° of T,
Fermentation is terminated when pH is 4.2 or so.Acidity monitoring is carried out to sample using dairy fermentation monitor simultaneously.
5) second homogenate：Homogenization pressure is not more than 10Mpa, carries out afterwards filling, obtains drinking yoghourt.
Embodiment 2
With embodiment 1, difference lies in lactase is 0.2g in the formula of drinking yoghourt, remaining condition is constant, is prepared into
To drinking yoghourt.
Embodiment 3
With embodiment 1, difference lies in lactase is 0.4g in the formula of drinking yoghourt, remaining condition is constant, is prepared into
To drinking yoghourt.
Embodiment 4
With embodiment 1, difference lies in lactase is 0.8g in the formula of drinking yoghourt, remaining condition is constant, is prepared into
To drinking yoghourt.
Embodiment 5
With embodiment 1, difference lies in lactase is 1.2g in the formula of drinking yoghourt, remaining condition is constant, is prepared into
To drinking yoghourt.
Embodiment 6
With embodiment 1, difference lies in lactase is 1.5g in the formula of drinking yoghourt, remaining condition is constant, is prepared into
To drinking yoghourt.
Comparative example 1
With embodiment 1, difference lies in do not add lactase, remaining condition is constant, is prepared into the formula of drinking yoghourt
To drinking yoghourt.
Comparative example 2
With embodiment 1, difference lies in do not add DEXTROSE ANHYDROUS and lactase in the formula of drinking yoghourt, prepared
Without Maillard reaction in journey, remaining condition is constant, and white drinking yoghourt is prepared.
Comparative example 3
With comparative example 2, difference lies in add in 0.8g lactases, remaining condition is constant, system simultaneously when adding ferment agent for sour milk
It is standby to obtain drinking yoghourt.
Above-described embodiment 1~6 and comparative example 1 are measured, the above-mentioned samples of fermentation diagram of comparative example 2~3 use AMS-
Alliance CINAC dairy fermentations monitors carry out the fermentation situation of the 200mL samples in 42 DEG C of water-baths to continue monitoring institute
.That the indexs such as the acidity that product is related to perform is GB19302-2010《Acidified milk》Correlation technique, as a result respectively such as Fig. 1 and figure
Shown in 2.As can be known from Fig. 1, after adding lactase, apparent facilitation is had at fermentation initial stage, in the additive amount of lactase
For 0.01%~0.12% when, with the increase of the additive amount of lactase, the fermenting speed of brown flavored fermented milk is faster, with
PH4.2 is fermentation termination, and after adding lactase, fermentation time is obviously shortened.When the additive amount of lactase in the present invention is raw material
Total amount 0.02%~0.015% when, can guarantee more than fermentation time reduction 2h；When the additive amount of lactase in the present invention is original
When expecting the 0.04%~0.015% of total amount, it can guarantee more than fermentation time reduction 3h or even shorten more than 6h.It can from Fig. 2
Know, it is known in the art that the brown fermented milk product that compares, the fermentation time of white fermented dairy product just very short (comparative example in itself
2), after addition lactase (comparative example 3), the phenomenon that not being obviously shortened to fermentation time, that is, adding in the addition of lactase
To the fermentation time in the dairy products preparation process of white without the effect of shortening.
Viable count is (in the present invention in the shelf-life of measure 1~3 gained drinking yoghourt of above-described embodiment 1~6 and comparative example
Method pair specified in (GB 4789.35-2010) is examined using national food safety standard food microbiological examination lactic acid bacteria
The lactic acid bacteria sum of Yoghourt is measured), it the results are shown in Table 1.As can be known from Table 1, after adding lactase in the present invention, gained is drunk
Total viable count of lactic acid bacteria in type Yoghourt is within the shelf-life with being not added with maintaining an equal level during lactase or more.
Viable count in the shelf-life of 1~3 gained drinking yoghourt of 1 Examples 1 to 6 of table and comparative example
* lactobacillus bulgaricus and streptococcus thermophilus are referred specifically to herein
The stability and state of 1~3 gained drinking yoghourt of above-described embodiment 1~6 and comparative example are observed, wherein being precipitated
Amount：Part is precipitated>It is a little to be precipitated>Slightly it is precipitated.The results are shown in Table 2.As can be known from Table 2, added in the lactase of the present invention
In the range of, the lactase being with the addition of will not cause any harmful effect to the stability and state of Yoghourt, and in lactase
It is preferred that in the range of additive amount, i.e., when additive amount is 0.01%~0.12%, stability and control group (comparative example in shelf life
1) it is consistent.
The stability and state of 2 Examples 1 to 6 of table and 1~3 gained drinking yoghourt of comparative example within the shelf-life
Prepare stirred yoghurt：
Embodiment 7
Stirred yoghurt is prepared, formula is as follows：Raw material total amount is 1000g, wherein：White granulated sugar 60g；DEXTROSE ANHYDROUS 25g；
Lactase 0.1g；Dilute cream 40g；Pectin 0.3g；Ferment agent for sour milk 0.4g (strains：Section Hansen premium 1.0)；Surplus is complete
Fat milk.
The preparation method of above-mentioned drinking yoghourt is：
1) milk is warming up to 58 DEG C, adds glucose, be continuously heating to 90 DEG C, keep the temperature 2-3h, then brown stain is good
Milk cooling is to 60 DEG C, and (wherein, the powder class such as stabilizer, carbohydrate auxiliary material can mix in advance for adding carbohydrate, customary adjuvant and stabilizer
Uniformly), 20~30min of circulation stirring, the feed liquid prepared；
2) homogeneous：The above-mentioned feed liquid prepared is subjected to homogeneous under the conditions of 67 DEG C, 18Mpa；
3) sterilize：Feed liquid after homogeneous is sterilized, and sterilization conditions are sterilized 5-10 minutes for 95 DEG C, cool down feed liquid afterwards
To 41 DEG C；
4) it is inoculated with, ferments：Add lactase in feed liquid after sterilization, inoculation, fermentation, treat acidity reach 70~80 ° of T,
Fermentation is terminated when pH is 4.4 or so.Acidity monitoring is carried out to sample using dairy fermentation monitor simultaneously.
5) to the material fermented, it is demulsified, cooling down obtains stirred yoghurt.
Embodiment 8
With embodiment 7, difference lies in lactase is 0.2g in the formula of stirred yoghurt, remaining condition is constant, is prepared into
To stirred yoghurt.
Embodiment 9
With embodiment 7, difference lies in lactase is 0.4g in the formula of stirred yoghurt, remaining condition is constant, is prepared into
To stirred yoghurt.
Embodiment 10
With embodiment 7, difference lies in lactase is 0.8g in the formula of stirred yoghurt, remaining condition is constant, is prepared into
To stirred yoghurt.
Embodiment 11
With embodiment 7, difference lies in lactase is 1.2g in the formula of stirred yoghurt, remaining condition is constant, is prepared into
To stirred yoghurt.
Embodiment 12
With embodiment 7, difference lies in lactase is 1.5g in the formula of stirred yoghurt, remaining condition is constant, is prepared into
To stirred yoghurt.
Comparative example 4
For formula with embodiment 7, difference lies in be not added with lactase, remaining condition is constant, and stirred yoghurt is prepared.
To shortening effect and the previous embodiment 1~6 of fermentation time and right in above-described embodiment 7~12 and comparative example 4
The effect of ratio 1 is similar.
Observe the stability and state of 4 gained stirred yoghurt of above-described embodiment 7~12 and comparative example, wherein amount of precipitation：
Part is precipitated>It is a little to be precipitated>Slightly it is precipitated.The results are shown in Table 3.As can be known from Table 3, scope is added in the lactase of the present invention
Interior, the lactase being with the addition of will not cause any harmful effect to the stability and state of Yoghourt, and in the preferred of lactase
In the range of additive amount, i.e., when additive amount is 0.01%~0.12%, stability and control group (comparative example 4) one in shelf life
It causes.
The stability and state of 3 embodiment 7~12 of table and 4 gained stirred yoghurt of comparative example within the shelf-life
Prepare solidification type yoghourt：
Embodiment 13
Solidification type yoghourt is prepared, formula is as follows：Raw material total amount is 1000g, wherein：White granulated sugar 60g；DEXTROSE ANHYDROUS 20g；
Lactase 0.1g；Dilute cream 10g；Gelatin 0.3g；Ferment agent for sour milk 0.4g (strains：Section Hansen R707)；Surplus is whole milk.
The preparation method of above-mentioned drinking yoghourt is：
1) milk is warming up to 58 DEG C, adds glucose, be continuously heating to 90 DEG C, keep the temperature 2-3h, then brown stain is good
Milk cooling is to 61 DEG C, and (wherein, the powder class such as stabilizer, carbohydrate auxiliary material can mix in advance for adding carbohydrate, customary adjuvant and stabilizer
Uniformly), 20~30min of circulation stirring, the feed liquid prepared；
2) homogeneous：The above-mentioned feed liquid prepared is subjected to homogeneous under the conditions of 65 DEG C, 20Mpa；
3) sterilize：Feed liquid after homogeneous is sterilized, and sterilization conditions are sterilized 5-10 minutes for 95 DEG C, cool down feed liquid afterwards
To 41 DEG C；
4) it is inoculated with, ferments：Lactase, inoculation, stirring are added in feed liquid after sterilization.
5) material that will be mixed is filled in noggin, then maintains the temperature at 41~43 DEG C, when fermentation 4~5 is small,
When acidity reaches 72 ° of T, by product cool at 2~6 DEG C refrigerate after-ripening about 12~24 it is small when, obtain solidification type yoghourt
Embodiment 14
With embodiment 13, difference lies in lactase is 0.2g in the formula of solidification type yoghourt, remaining condition is constant, is prepared
Obtain solidification type yoghourt.
Embodiment 15
With embodiment 13, difference lies in lactase is 0.4g in the formula of stirred yoghurt, remaining condition is constant, is prepared
Obtain solidification type yoghourt.
Embodiment 16
With embodiment 13, difference lies in lactase is 0.8g in the formula of solidification type yoghourt, remaining condition is constant, is prepared
Obtain solidification type yoghourt.
Embodiment 17
With embodiment 13, difference lies in lactase is 1.2g in the formula of solidification type yoghourt, remaining condition is constant, is prepared
Obtain solidification type yoghourt.
Embodiment 18
With embodiment 13, difference lies in lactase is 1.5g in the formula of solidification type yoghourt, remaining condition is constant, is prepared
Obtain solidification type yoghourt.
Comparative example 5
For formula with embodiment 13, difference lies in be not added with lactase, remaining condition is constant, and solidification type yoghourt is prepared.
To shortening effect and the previous embodiment 1~6 of fermentation time and right in above-described embodiment 13~18 and comparative example 5
The effect of ratio 1 is similar.
Observe the stability and state of 5 gained solidification type yoghourt of above-described embodiment 13~18 and comparative example, wherein amount of precipitation：
Part is precipitated>It is a little to be precipitated>Slightly it is precipitated.The results are shown in Table 4.As can be known from Table 4, scope is added in the lactase of the present invention
Interior, the lactase being with the addition of will not cause any harmful effect to the stability and state of Yoghourt, and in the preferred of lactase
In the range of additive amount, i.e., when additive amount is 0.01%~0.12%, stability and control group (comparative example 4) one in shelf life
It causes.
The stability and state of 4 embodiment 13~18 of table and 5 gained solidification type yoghourt of comparative example within the shelf-life
Embodiment 19
Drinking yoghourt is prepared, formula is as follows：Raw material total amount is 1000g, wherein：White granulated sugar 60g；DEXTROSE ANHYDROUS 20g；
Lactase 0.1g；Dilute cream 40g；Gellan gum 0.1g；Ferment agent for sour milk 0.4g (strains：Section Hansen premium 1.0)；Surplus is
Whole milk.
The preparation method of above-mentioned drinking yoghourt is：
1) milk is warming up to 60 DEG C, adds glucose, be continuously heating to 90 DEG C, keep the temperature 2h, then by the good ox of brown stain
Milk is cooled to 55 DEG C, and (wherein, the powder class such as stabilizer, carbohydrate auxiliary material can mix in advance for adding carbohydrate, customary adjuvant and stabilizer
It is even), circulation stirring 20min, the feed liquid prepared；
2) homogeneous：The above-mentioned feed liquid prepared is subjected to homogeneous under the conditions of 55 DEG C, 18Mpa；
3) sterilize：Feed liquid after homogeneous is sterilized, and sterilization conditions are sterilized 6 minutes for 93 DEG C, are cooled to feed liquid afterwards
42℃；
4) it is inoculated with, ferments：Add lactase in feed liquid after sterilization, inoculation, fermentation, treat acidity reach 70~80 ° of T,
Fermentation is terminated when pH is 4.2 or so.Acidity monitoring is carried out to sample using dairy fermentation monitor simultaneously.
5) second homogenate：Homogenization pressure is not more than 10Mpa, carries out afterwards filling, obtains drinking yoghourt.
Embodiment 20
Stirred yoghurt is prepared, formula is as follows：Raw material total amount is 1000g, wherein：White granulated sugar 60g；DEXTROSE ANHYDROUS 20g；
Lactase 0.3g；Dilute cream 40g；Gellan gum 1.1g；Ferment agent for sour milk 0.4g (strains：Section Hansen premium 1.0)；Surplus is
Whole milk.
The preparation method of above-mentioned stirred yoghurt is：
1) milk is warming up to 58 DEG C, adds glucose, be continuously heating to 90 DEG C, keep the temperature 2.5h, then brown stain is good
Milk cooling is to 60 DEG C, and (wherein, the powder class such as stabilizer, carbohydrate auxiliary material can mix in advance for adding carbohydrate, customary adjuvant and stabilizer
Uniformly), circulation stirring 30min, the feed liquid prepared；
2) homogeneous：The above-mentioned feed liquid prepared is subjected to homogeneous under the conditions of 60 DEG C, 20Mpa；
3) sterilize：Feed liquid after homogeneous is sterilized, and sterilization conditions are sterilized 55 minutes for 95 DEG C, are cooled to feed liquid afterwards
43℃；
4) it is inoculated with, ferments：Add lactase in feed liquid after sterilization, inoculation, fermentation, treat acidity reach 70~80 ° of T,
Fermentation is terminated when pH is 4.4 or so.Acidity monitoring is carried out to sample using dairy fermentation monitor simultaneously.
5) material after fermentation is demulsified and cools to 24 DEG C immediately, it is filling, it is filling after refrigeration after-ripening is about at 2~6 DEG C
12~24 it is small when, obtain stirred yoghurt.
Embodiment 21
Solidification type yoghourt is prepared, formula is as follows：Raw material total amount is 1000g, wherein：White granulated sugar 60g；DEXTROSE ANHYDROUS 20g；
Lactase 0.4g；Dilute cream 40g；Gellan gum 0.1g；Ferment agent for sour milk 0.4g (strains：Section Hansen premium 1.0)；Surplus is
Whole milk.
The preparation method of above-mentioned solidification type yoghourt is：
1) milk is warming up to 58 DEG C, adds glucose, be continuously heating to 90 DEG C, keep the temperature 2.6h, then brown stain is good
Milk cooling is to 60 DEG C, and (wherein, the powder class such as stabilizer, carbohydrate auxiliary material can mix in advance for adding carbohydrate, customary adjuvant and stabilizer
Uniformly), circulation stirring 30min, the feed liquid prepared；
2) homogeneous：The above-mentioned feed liquid prepared is subjected to homogeneous under the conditions of 60 DEG C, 20Mpa；
3) sterilize：Feed liquid after homogeneous is sterilized, and sterilization conditions are sterilized 5 minutes for 97 DEG C, are cooled to feed liquid afterwards
41 DEG C~43 DEG C；
4) it is inoculated with, ferments：Add lactase in feed liquid after sterilization, inoculation, fermentation, treat acidity reach 70~80 ° of T,
Fermentation is terminated when pH is 4.3 or so.Acidity monitoring is carried out to sample using dairy fermentation monitor simultaneously.
5) by the material-filling obtained after fermentation into noggin, 41 DEG C is then maintained the temperature at, when fermentation 4~5 is small, is treated
When acidity reaches 70 ° of T, by product cool at 2~6 DEG C refrigerate after-ripening about 12~24 it is small when, obtain solidification type yoghourt.
Comparative example 6~8
Respectively with embodiment 19~21, difference lies in do not add lactase, be prepared drink type acid respectively in formula
Milk, stirred yoghurt and solidification type yoghourt.
The mouthfeel of gained Yoghourt, flavor experiment
Experiment method：It is tasted by the way of blank marking；Respectively to the structural state of sample, color and luster, sour-sweet
Than, flavor, mouthfeel item individually given a mark, the full marks of each single item are 10 points, count total score, calculate average mark；Average mark is got over
It is better to represent effect for height；And opinion is provided to the whole fancy grade of product, count the hobby number to each single product；Statistics
As a result the following table 5 (testing the sour milk products after storing 1 week), the result and following table of other embodiments and comparative example are recorded in
Result in 5 is close.
5 gained sour milk products of table store 1 week after trial test result data
Viable count situation of change of the gained Yoghourt within storage period
Regulation in (GB 4789.35-2010) is examined using national food safety standard food microbiological examination lactic acid bacteria
Method the lactic acid bacteria sum of Yoghourt is measured, as a result such as table 6.The lactic acid bacteria sum of the sour milk products of embodiment 19~21
It is consistent in shelf life back segment (14 days~28 days) with control group.
6 gained sour milk products viable count situation of change within storage period of table
* lactobacillus bulgaricus and streptococcus thermophilus are referred specifically to herein
Obviously, the above embodiment of the present invention is only intended to clearly illustrate example of the present invention, and is not pair
The restriction of embodiments of the present invention for those of ordinary skill in the art, may be used also on the basis of the above description
To make other variations or changes in different ways, all embodiments can not be exhaustive here, it is every to belong to this hair
The obvious changes or variations that bright technical solution is extended out is still in the row of protection scope of the present invention.
Claims (10)
1. application of the lactase in the fermentation time for shortening brown fermented milk product.
2. application according to claim 1, which is characterized in that in the preparation of brown fermented milk product, handled in brown stain
Afterwards, lactase is added in before fermentation, for shortening fermentation time.
3. application according to claim 1, which is characterized in that the additive amount of the lactase is former for brown fermented milk product
Expect the 0.01%~0.15% of total amount；Preferably, the additive amount of the lactase is brown fermented milk product raw material total amount
0.02%~0.12%；It is highly preferred that the additive amount of the lactase for brown fermented milk product raw material total amount 0.04%~
0.12%.
4. a kind of preparation method of brown fermented milk product, which is characterized in that the preparation method includes：After brown stain processing,
The step of lactase is added in before fermentation, for shortening fermentation time.
5. preparation method according to claim 4, which is characterized in that the raw material of the brown fermented milk product includes described
Lactase.
6. preparation method according to claim 4, which is characterized in that the additive amount of the lactase is brown fermented milk system
The 0.01%~0.15% of product raw material total amount；Preferably, the additive amount of the lactase is brown fermented milk product raw material total amount
0.02%~0.12%.
7. preparation method according to claim 4, which is characterized in that the raw material of the brown fermented milk product, which forms, is：
It is counted using brown fermented milk product raw material total amount as 1000g：Wherein, white granulated sugar is 60~80g；Lactase is 0.1~1.5g；Auxiliary material
For 0~50g；Stabilizer is 0~8g；Leavening is 0.1~0.6g；Reduced sugar is 10~40g, and surplus is milk.
8. preparation method according to claim 4, it is characterised in that：The preparation method includes：
1) reduced sugar is added in milk, is warming up to 90 DEG C or more, keeps the temperature 2~3h, Maillard reaction occurs, obtains brown material
Liquid is brown stain processing；
2) after brown feed liquid is cooled down, then white granulated sugar, auxiliary material and stabilizer are added, is sterilized after homogeneous；
3) lactase is added, leavening ferments, obtained brown fermented milk product.
9. preparation method according to claim 4, it is characterised in that：The starter culture is streptococcus thermophilus：It protects and adds
Leah lactobacillus：Lactobacillus acidophilus：The bacterium vigor ratio of Bifidobacterium is 4：2：1~1.5：1~2.
10. the brown fermented milk product being prepared such as claim 4~9 any one of them preparation method.
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