CN108064942A - A kind of defatted fermented milk and preparation method thereof - Google Patents
A kind of defatted fermented milk and preparation method thereof Download PDFInfo
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- CN108064942A CN108064942A CN201711423944.XA CN201711423944A CN108064942A CN 108064942 A CN108064942 A CN 108064942A CN 201711423944 A CN201711423944 A CN 201711423944A CN 108064942 A CN108064942 A CN 108064942A
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- 235000015140 cultured milk Nutrition 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 239000000463 material Substances 0.000 claims abstract description 23
- 235000013336 milk Nutrition 0.000 claims abstract description 21
- 239000008267 milk Substances 0.000 claims abstract description 21
- 210000004080 milk Anatomy 0.000 claims abstract description 21
- 229920001202 Inulin Polymers 0.000 claims abstract description 15
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims abstract description 15
- 229940029339 inulin Drugs 0.000 claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 15
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 230000008569 process Effects 0.000 claims abstract description 6
- 238000005238 degreasing Methods 0.000 claims abstract description 5
- 239000007858 starting material Substances 0.000 claims abstract description 4
- 229920002472 Starch Polymers 0.000 claims description 12
- 235000019698 starch Nutrition 0.000 claims description 12
- 239000008107 starch Substances 0.000 claims description 12
- 238000000855 fermentation Methods 0.000 claims description 9
- 230000004151 fermentation Effects 0.000 claims description 9
- 244000057717 Streptococcus lactis Species 0.000 claims description 6
- 235000014897 Streptococcus lactis Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 210000000481 breast Anatomy 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 235000020183 skimmed milk Nutrition 0.000 claims description 5
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 3
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 3
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 3
- 241000186000 Bifidobacterium Species 0.000 claims description 2
- 244000298479 Cichorium intybus Species 0.000 claims description 2
- 235000007542 Cichorium intybus Nutrition 0.000 claims description 2
- 240000005979 Hordeum vulgare Species 0.000 claims description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 2
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 2
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 2
- 244000199866 Lactobacillus casei Species 0.000 claims description 2
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 2
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 2
- 241000186869 Lactobacillus salivarius Species 0.000 claims description 2
- 241000194041 Lactococcus lactis subsp. lactis Species 0.000 claims description 2
- 235000014969 Streptococcus diacetilactis Nutrition 0.000 claims description 2
- 240000008042 Zea mays Species 0.000 claims description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 2
- 235000005822 corn Nutrition 0.000 claims description 2
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 2
- 229940017800 lactobacillus casei Drugs 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 238000003809 water extraction Methods 0.000 claims description 2
- 240000006024 Lactobacillus plantarum Species 0.000 claims 1
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims 1
- 241000194017 Streptococcus Species 0.000 claims 1
- 239000002054 inoculum Substances 0.000 claims 1
- 229940072205 lactobacillus plantarum Drugs 0.000 claims 1
- 235000020167 acidified milk Nutrition 0.000 abstract description 3
- 235000013325 dietary fiber Nutrition 0.000 abstract description 2
- 239000003381 stabilizer Substances 0.000 abstract description 2
- 235000014048 cultured milk product Nutrition 0.000 abstract 1
- 238000011049 filling Methods 0.000 description 5
- 238000010792 warming Methods 0.000 description 4
- 239000000654 additive Substances 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 235000013365 dairy product Nutrition 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 241000194020 Streptococcus thermophilus Species 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000011081 inoculation Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 235000013618 yogurt Nutrition 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000192130 Leuconostoc mesenteroides Species 0.000 description 1
- 241000124008 Mammalia Species 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 210000004907 gland Anatomy 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 238000012913 prioritisation Methods 0.000 description 1
- 230000028327 secretion Effects 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
- 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
-
- 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
- A23C2220/00—Biochemical treatment
- A23C2220/20—Treatment with microorganisms
- A23C2220/204—Use of bacteria which are encapsulated, entrapped or immobilised; Fermentation with these bacteria
-
- 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
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- 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
- A23V2400/157—Lactis
-
- 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
- A23V2400/169—Plantarum
-
- 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
- A23V2400/175—Rhamnosus
-
- 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
- A23V2400/181—Salivarius
-
- 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
- A23V2400/231—Lactis
-
- 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
Abstract
The invention discloses a kind of defatted fermented milk and preparation method thereof, which includes：S1：Defatted milk is heated to 40~50 DEG C, adds in white granulated sugar, lactoprotein powder, inulin, 15~30min of insulated and stirred；S2：By step S1 resulting materials homogeneous, sterilization, cooling；S3：Step S2 resulting material inoculating starters are fermented, cool down to obtain defatted fermented milk.The present invention provides a kind of formula schemes of degreasing Additive-free fermented milk；Provide a kind of process program of degreasing Additive-free fermented milk；The defatted fermented milk is fatty, without any stabilizer, and the texture containing soluble dietary fiber is good, healthy acidified milk；The market vacancy without no added defatted fermented milk product is filled up.
Description
Technical field
The present invention relates to food technology field, more particularly to a kind of defatted fermented milk and preparation method thereof.
Background technology
As the improvement of people's living standards, health problem that is fat and bringing therewith more highlights, and then, people
It begins to focus on the energy in various food, be particularly fat content.Dairy products are subject to increasingly as generally acknowledged healthy food
The favor of more consumers.Acidified milk in dairy products has gathered the multi-nutrition of cow's milk, strain and tunning, consumption market
Even more increase year by year.Fat content about 3% in normal fermentation breast can bring the energy of about 111 kilojoules, therefore, many to consume
Person begins to focus on this problem.
And at home, seldom see defatted fermented milk, only minority defatted fermented milks in order to keep texture and mouthfeel,
Many additives are added, therefore are not the product that some consumers want.
The content of the invention
It is health an embodiment of the present invention provides a kind of defatted fermented milk and preparation method thereof, made from the preparation method
Defatted fermented milk, can accomplish not adding any additive, but quality and structure are good, mouthfeel is full.
In a first aspect, an embodiment of the present invention provides a kind of preparation method of defatted fermented milk, the preparation method include with
Lower step：
S1：Defatted milk is heated to 40~50 DEG C, adds in white granulated sugar, lactoprotein powder, inulin, insulated and stirred 15~
30min；
S2：By step S1 resulting materials homogeneous, sterilization, cooling；
S3：Step S2 resulting material inoculating starters are fermented, cool down to obtain defatted fermented milk.
Preferably, the mass percent of defatted milk is 88.59~89.796%, and the mass percent of lactoprotein powder is 0.6
~3.5%, the mass percent of white granulated sugar is 7~8.5%, and the mass percent of inulin is 0.8~2%, the quality of leavening
Percentage 0.002~0.01%, more than mass percent refer both to the mass ratio that each raw material accounts for each raw material gross mass.
Preferably, the content of milk protein of lactoprotein powder is more than or equal to 70% in step S1.
Preferably, the inulin in step S1 is made with witloof after hot water extraction.
Preferably, the leavening in step S3 is streptococcus thermophilus, lactobacillus acidophilus, lactobacillus bulgaricus, plant breast
Bacillus, Lactobacillus casei, Lactobacillus salivarius, streptococcus lactis, Lactobacillus rhamnosus, Lactococcus lactis subsp. lactis, Lactococcus lactis
One or more in bacterium subsp. cremoris, Lactococcus lactis, Bifidobacterium and Leuconostoc mesenteroides；The inoculation of the leavening
It measures as 1 × 106Cfu/g~4 × 106cfu/g。
Preferably, the time fermented in step S3 is 4~10h, and temperature is 35~42 DEG C；Fermentation termination is titratable acidity
70~90 ° of T.
Preferably, the temperature of homogeneous is 60~65 DEG C in step S2, and pressure is 18~25Mpa；Sterilization is bar in step S2
Family name sterilizes；The temperature cooled down in step S2 is 35~38 DEG C.
Preferably, when the defatted fermented milk includes starch, which further comprises：
S4：Partially skimmed milk is heated to 38~43 DEG C, adds in starch, 20~30min of insulated and stirred；
S5：By the sterilization of step S4 resulting materials, cooling；
The detailed process of step S1 is：Remaining defatted milk is heated to 40~50 DEG C, add in white granulated sugar, lactoprotein powder,
Inulin, 15~30min of insulated and stirred；
The detailed process of step S3 is：The obtained material of step S2 and step S5 is mixed, stirs evenly inoculation fermentation
Agent fermented, cool down after obtain defatted fermented milk.
Preferably, the mass ratio that part defatted milk accounts for total defatted milk in step S4 is [1/4,1/3].
Preferably, the starch in step S4 is as made from waxy corn or waxy barley production, the mass percent of starch
For 0~1.5%.
An embodiment of the present invention provides further prioritization schemes：
A. partially skimmed milk is heated to 38~43 DEG C, adds in starch, 20~30min of insulated and stirred；
B. by the sterilization of step a resulting materials, cooling；
C. remaining defatted milk is heated to 40~50 DEG C, adds in white granulated sugar, lactoprotein powder, inulin, insulated and stirred 15~
30min；
D. by step c resulting materials homogeneous, sterilization, cooling；
E. the material of step b and step d are mixed, stirred evenly, access leavening is fermented, cooled down, is filling.
Defatted milk refers to the natural mammal gland secretion forced down from healthy ox body Normal breast, the gained after fat separates
Milk；It is preferred that defatted milk refers to by pretreated defatted milk.
Leavening is more preferably streptococcus thermophilus, lactobacillus bulgaricus.
Second aspect, an embodiment of the present invention provides a kind of defatted fermented milk, the defatted fermented milk in first aspect by appointing
The preparation method of defatted fermented milk described in one is made.
Compared with prior art, the present invention at least has the advantages that：
1st, a kind of formula scheme of degreasing Additive-free fermented milk is provided；
2nd, a kind of process program of degreasing Additive-free fermented milk is provided；
3rd, the defatted fermented milk it is not fatty, without any stabilizer, and texture containing soluble dietary fiber it is good,
Healthy acidified milk；
4th, having filled up defatted fermented milk does not have the market vacancy of no added product.
Specific embodiment
To make the purpose, technical scheme and advantage of the embodiment of the present invention clearer, below in the embodiment of the present invention
Technical solution is clearly and completely described, it is clear that described embodiment is part of the embodiment of the present invention rather than complete
The embodiment in portion, based on the embodiments of the present invention, those of ordinary skill in the art are not making the premise of creative work
Lower all other embodiments obtained, belong to the scope of protection of the invention.
In following embodiments, raw materials used source is：
Defatted milk：Shanghai Bright Dairy ＆ Food Co., Ltd..
Lactoprotein powder：Dai Weilin International Trading Company Ltd.
Inulin：Marko's Rui Si commerce and trade (Shanghai) Co., Ltd..
Starch：Suitable Ruian food ingredient Co., Ltd.
Leavening：Danisco (China) Investment Co., Ltd.
Embodiment 1
Formula：
Table 1
Processing step is as follows：
1. according to the proportioning of table 1, defatted milk is heated to 40 DEG C, adds in white granulated sugar, lactoprotein powder, inulin, insulated and stirred
15min；
2. the material of step 1 is warming up to 60 DEG C, successively homogeneous (25Mpa), pasteurize (85 DEG C, 15s), be cooled to
38℃；
3. according to the proportioning of table 1, leavening is added in into material, 38 DEG C of fermentations are cooled to 16 to 70 ° of T of terminal acidity
It is~22 DEG C, filling, it refrigerates (4~10 DEG C).
Embodiment 2
Formula：
Table 2
Processing step is as follows：
1. according to the proportioning of table 2, defatted milk is heated to 50 DEG C, adds in white granulated sugar, lactoprotein powder, inulin, insulated and stirred
30min；
2. the material of step 1 is warming up to 65 DEG C, successively homogeneous (25Mpa), pasteurize (85 DEG C, 15s), be cooled to
40℃；
3. according to the proportioning of table 2, leavening is added in into material, 40 DEG C of fermentations are cooled to 16 to 90 ° of T of terminal acidity
It is~22 DEG C, filling, it refrigerates (4~10 DEG C).
Embodiment 3
Formula：
Table 3
Processing step is as follows：
1. according to the proportioning of table 3, partially skimmed milk is heated to 38 DEG C, adds in starch, insulated and stirred 30min；
2. by step 1 resulting material pasteurize (75 DEG C, 15s) postcooling to 35 DEG C；
3. according to the proportioning of table 3, remaining defatted milk is heated to 50 DEG C, adds in white granulated sugar, lactoprotein powder, inulin, heat preservation
Stir 20min
4. the material of step 3 is warming up to 60 DEG C, successively homogeneous (20Mpa), pasteurize (85 DEG C, 15s), be cooled to
35℃；
It 4. the material of step 2 and step 4 is mixed, stirs evenly, according to the proportioning of table 3, access leavening is sent out
Ferment, 35 DEG C of fermentations to 70 ° of T of terminal acidity are cooled to 16~22 DEG C, filling, refrigeration (4~10 DEG C).
Embodiment 4
Formula：
Table 4
Processing step is as follows：
1. according to the proportioning of table 4, partially skimmed milk is heated to 43 DEG C, adds in starch, insulated and stirred 20min；
2. by step 1 resulting material pasteurize (75 DEG C, 15s) postcooling to 42 DEG C
3. according to the proportioning of table 4, remaining defatted milk is heated to 45 DEG C, adds in white granulated sugar, lactoprotein powder, inulin, heat preservation
Stir 25min；
4. the material of step 3 is warming up to 60 DEG C, successively homogeneous (20Mpa), pasteurize (85 DEG C, 15s), be cooled to
42℃；
It 5. the material of step 2 and step 4 is mixed, stirs evenly, according to the proportioning of table 4, access leavening is sent out
Ferment, 42 DEG C of fermentations to 70 ° of T of terminal acidity are cooled to 16~22 DEG C, filling, refrigeration (4~10 DEG C).
Effect example
The embodiment of the present invention is carried out to the comparison of indices with commercially available full-cream and defatted fermented milk：
It it can be seen that product of the present invention is the defatted fermented milk of health, can accomplish not adding any additive, but produce
Quality structure is good, and mouthfeel is full.The advantages of present invention has received existing commercially available yoghourt completely has abandoned the shortcomings that these Yoghourts,
The market vacancy of such product is filled up.
Defatted fermented milk provided by the present invention and preparation method thereof is described in detail above.It is used herein
Specific case is set forth the principle of the present invention and embodiment, to be managed the explanation of above example is only intended to helping
Solve the method and its core concept of the present invention.It should be pointed out that it for those skilled in the art, is not taking off
On the premise of from the principle of the invention, can also to the present invention, some improvement and modification can also be carried out, these improvement and modification also fall into this
In invention scope of the claims.
Claims (10)
1. a kind of preparation method of defatted fermented milk, which is characterized in that the preparation method includes：
S1：Defatted milk is heated to 40~50 DEG C, adds in white granulated sugar, lactoprotein powder, inulin, 15~30min of insulated and stirred；
S2：By step S1 resulting materials homogeneous, sterilization, cooling；
S3：Step S2 resulting material inoculating starters are fermented, cool down to obtain defatted fermented milk.
2. the preparation method of defatted fermented milk according to claim 1, which is characterized in that the mass percent of defatted milk is
88.59~89.796%, the mass percent of lactoprotein powder is 0.6~3.5%, the mass percent of white granulated sugar for 7~
8.5%, the mass percent of inulin is 0.8~2%, the mass percent 0.002~0.01% of leavening, with percentage of improving quality
The mass ratio of each raw material gross mass is accounted for than referring both to each raw material.
3. the preparation method of defatted fermented milk according to claim 1, which is characterized in that the breast of lactoprotein powder in step S1
Protein content is more than or equal to 70%.
4. the preparation method of defatted fermented milk according to claim 1, which is characterized in that the inulin in step S1 uses witloof
It is made after hot water extraction.
5. the preparation method of defatted fermented milk according to claim 1, which is characterized in that the leavening in step S3 is thermophilic
Hot streptococcus, lactobacillus acidophilus, lactobacillus bulgaricus, lactobacillus plantarum, Lactobacillus casei, Lactobacillus salivarius, streptococcus lactis,
Lactobacillus rhamnosus, Lactococcus lactis subsp. lactis, lactococcus lactis subsp, Lactococcus lactis, Bifidobacterium and goldbeater's skin
One or more in leukonid；The inoculum concentration of the leavening is 1 × 106Cfu/g~4 × 106cfu/g。
6. the preparation method of defatted fermented milk according to claim 1, which is characterized in that the time fermented in step S3 is
4~10h, temperature are 35~42 DEG C；Fermentation termination is 70~90 ° of T of titratable acidity.
7. the preparation method of defatted fermented milk according to claim 1, which is characterized in that the temperature of homogeneous is in step S2
60~65 DEG C, pressure is 18~25Mpa；Sterilization is pasteurize in step S2；The temperature cooled down in step S2 is 35~38 DEG C.
8. the preparation method of defatted fermented milk according to claim 2, which is characterized in that when the defatted fermented milk includes
During starch, which further comprises：
S4：Partially skimmed milk is heated to 38~43 DEG C, adds in starch, 20~30min of insulated and stirred；
S5：By the sterilization of step S4 resulting materials, cooling；
The detailed process of step S1 is：Remaining defatted milk is heated to 40~50 DEG C, adds in white granulated sugar, lactoprotein powder, inulin,
15~30min of insulated and stirred；
The detailed process of step S3 is：The obtained material of step S2 and step S5 is mixed, stir evenly inoculating starter into
Defatted fermented milk is obtained after row fermentation, cooling.
9. the preparation method of defatted fermented milk according to claim 8, which is characterized in that
The mass ratio that part defatted milk accounts for total defatted milk in step S4 is [1/4,1/3]；
For starch in step S4 as made from waxy corn or waxy barley production, the mass percent of starch is 0~1.5%.
10. a kind of defatted fermented milk, which is characterized in that the defatted fermented milk is fermented by any degreasing of claim 1~9
The preparation method of breast is made.
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