CN108094545B - Solid dairy product and method for preparing solid dairy product - Google Patents
Solid dairy product and method for preparing solid dairy product Download PDFInfo
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- CN108094545B CN108094545B CN201711449358.2A CN201711449358A CN108094545B CN 108094545 B CN108094545 B CN 108094545B CN 201711449358 A CN201711449358 A CN 201711449358A CN 108094545 B CN108094545 B CN 108094545B
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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
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/137—Thickening substances
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- A—HUMAN NECESSITIES
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- A23C1/08—Freeze-drying
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Abstract
The invention discloses a solid dairy product and a method for preparing the solid dairy product, wherein the raw materials for preparing the solid dairy product comprise: 8-10 wt% of white granulated sugar, 3-8 wt% of vegetable oil, 1-3 wt% of skim milk powder, 1-3 wt% of whey protein powder, 0.05-0.1 wt% of mono-diglycerol fatty acid ester, 1-2 wt% of hydroxypropyl distarch phosphate, 0.2-0.3 wt% of carrageenan, 0.2-0.4 wt% of gellan gum, 0.2-0.5 wt% of agar, 0.2-0.5 wt% of pectin, and the balance of raw milk and strains, wherein the final concentration of the strains is 10-15 g/t. The solid dairy product provided by the invention is crisp in taste and stable in structure, can be stored for a long time at normal temperature, and is convenient to transport and store.
Description
Technical Field
The invention belongs to the field of food, and particularly relates to a solid dairy product and a method for preparing the solid dairy product.
Background
At present, the fermented milk products need to be refrigerated for storage, are inconvenient to transport and store, and are difficult to form if the fermented milk is directly freeze-dried. Therefore, the fermented milk products are in need of further improvement.
Disclosure of Invention
The present invention is directed to solving, at least to some extent, one of the technical problems in the related art. To this end, an object of the present invention is to propose a solid dairy product and a method for preparing a solid dairy product. The solid dairy product provided by the invention is crisp in taste and stable in structure, can be stored for a long time at normal temperature, and is convenient to transport and store.
According to one aspect of the invention, the invention provides a solid dairy product, and raw materials for preparing the solid dairy product comprise:
8-10 wt% of white granulated sugar, 3-8 wt% of vegetable oil, 1-3 wt% of skim milk powder, 1-3 wt% of whey protein powder, 0.05-0.1 wt% of mono-diglycerol fatty acid ester, 1-2 wt% of hydroxypropyl distarch phosphate, 0.2-0.3 wt% of carrageenan, 0.2-0.4 wt% of gellan gum, 0.2-0.5 wt% of agar, 0.2-0.5 wt% of pectin, and the balance of raw milk and strains,
wherein the final concentration of the strain is 10-15 g/ton.
According to the solid dairy product of the embodiment of the invention, the white granulated sugar, the vegetable oil, the skim milk powder, the whey protein powder, the mono-diglycerol fatty acid ester, the hydroxypropyl distarch phosphate, the carrageenan, the gellan gum, the agar, the pectin, the raw milk and the strain in the above proportion are used as raw materials, so that the solid dairy product with a uniform structure, a stable shape and uniform mesh holes can be obtained through fermentation and vacuum freeze drying processes, the solid dairy product has rich nutritional value and crisp mouthfeel, can be stored at normal temperature for a long time, is convenient to transport and store, and the problem that the fermented milk cannot be molded under a vacuum condition and only can be used for obtaining a powdery product when the fermented milk is directly subjected to freeze drying is effectively solved.
In addition, the solid dairy product according to the above embodiment of the invention may have the following additional technical features:
in some embodiments of the invention, the expansion rate of the solid dairy product is 300-400%. Therefore, the solid dairy product has crisp mouthfeel and uniform and stable structure, and is favorable for long-term storage at normal temperature and convenient for transportation and storage.
In some embodiments of the invention, the water content of the solid dairy product is 2-5%. Therefore, the solid dairy product has a crisp taste and a uniform and stable structure, and the storage time of the solid dairy product at normal temperature can be effectively prolonged.
In some embodiments of the invention, the vegetable oil is at least one selected from the group consisting of corn oil, palm oil, and coconut oil. Thus, the solid dairy product can have a crisp mouthfeel.
According to a second aspect of the invention, the invention also proposes a method for preparing a solid dairy product, comprising:
(1) adding white granulated sugar, vegetable oil, skim milk powder and whey protein powder into a part of raw milk, and mixing to obtain a first mixed feed liquid;
(2) adding mono-diglycerol fatty acid ester, hydroxypropyl distarch phosphate, carrageenan, gellan gum, agar and pectin into the other part of raw milk, and mixing to obtain a second mixed feed liquid;
(3) fully mixing the first mixed feed liquid, the second mixed feed liquid and the rest of raw milk to obtain a third mixed feed liquid;
(4) homogenizing and sterilizing the third mixed feed liquid in sequence to obtain a sterilized feed liquid;
(5) putting strains into the sterilization feed liquid and performing fermentation treatment to obtain pre-formed feed liquid;
(6) sequentially carrying out forming treatment and vacuum freeze drying on the preformed feed liquid so as to obtain the solid dairy product,
wherein the third mixed feed liquid contains 8-10 wt% of white granulated sugar, 3-8 wt% of vegetable oil, 1-3 wt% of skim milk powder, 1-3 wt% of whey protein powder, 0.05-0.1 wt% of mono-diglycerol fatty acid ester, 1-2 wt% of hydroxypropyl distarch phosphate, 0.2-0.3 wt% of carrageenan, 0.2-0.4 wt% of gellan gum, 0.2-0.5 wt% of agar, 0.2-0.5 wt% of pectin, and the balance of raw milk and strains,
the addition amount of the strain is 10-15 g/ton.
According to the method for preparing the solid dairy product, disclosed by the embodiment of the invention, by controlling the proportion of the raw materials, particularly the mono-diglycerol fatty acid ester, the hydroxypropyl distarch phosphate, the carrageenan, the gellan gum, the agar, the pectin and the strains, the raw materials can be uniformly mixed and effectively fermented to obtain the preformed feed liquid with proper viscosity, uniformity and stability, and the preformed feed liquid is subjected to forming treatment and vacuum freeze drying to prepare the solid dairy product with uniform structure, stable shape and uniform mesh holes.
In some embodiments of the invention, in step (1), the mass ratio of the total mass of the white granulated sugar, the vegetable oil, the skim milk powder and the whey protein powder to the raw milk is 1: (3-5). Therefore, the white granulated sugar, the vegetable oil, the skim milk powder and the whey protein powder can be fully dissolved in the raw milk, and the uniformity of the first mixed material liquid can be further improved.
In some embodiments of the invention, in step (2), the mass ratio of the total mass of the mono-diglycerol fatty acid ester, the hydroxypropyl distarch phosphate, the carrageenan, the gellan gum, the agar and the pectin to the raw milk is 1: (3-5). Therefore, the components can be fully dissolved in the raw milk, and the uniformity of the second mixed material liquid can be further improved.
In some embodiments of the present invention, in the step (4), the temperature of the homogenization is 50-60 ℃ and the pressure of the homogenization is 15-20 MPa. Therefore, the efficiency and the effect of homogenizing the third mixed feed liquid can be further improved, and the prepared solid dairy product is more delicate in taste.
In some embodiments of the present invention, the sterilization temperature is 85-90 ℃ and the sterilization time is 5-15 minutes. Therefore, the harmful bacteria in the third mixed feed liquid can be further killed.
In some embodiments of the invention, in the step (5), the temperature of the fermentation treatment is 42-44 ℃, and the pH value of the preforming material liquid is 4.4-4.6. Therefore, the strain can be effectively fermented, and the solid dairy product can further have rich nutritive value and better taste and flavor.
In some embodiments of the invention, in the step (6), the vacuum freeze-drying is performed at a temperature of-35 to-28 ℃ and a vacuum degree of 0.01 to 0.08bar for 24 to 48 hours. Therefore, the solid dairy product with uniform structure, stable shape and uniform mesh holes can be effectively prepared, the prepared solid dairy product has rich nutritional value and crisp mouthfeel, and the storage time of the solid dairy product at normal temperature can be effectively prolonged.
Drawings
Fig. 1 is a flow diagram of a method of preparing a solid dairy product according to one embodiment of the invention.
Detailed Description
Reference will now be made in detail to embodiments of the present invention, examples of which are illustrated in the accompanying drawings, wherein like or similar reference numerals refer to the same or similar elements or elements having the same or similar function throughout. The embodiments described below with reference to the drawings are illustrative and intended to be illustrative of the invention and are not to be construed as limiting the invention.
According to one aspect of the invention, the invention provides a solid dairy product, and raw materials for preparing the solid dairy product comprise:
8-10 wt% of white granulated sugar, 3-8 wt% of vegetable oil, 1-3 wt% of skim milk powder, 1-3 wt% of whey protein powder, 0.05-0.1 wt% of mono-diglycerol fatty acid ester, 1-2 wt% of hydroxypropyl distarch phosphate, 0.2-0.3 wt% of carrageenan, 0.2-0.4 wt% of gellan gum, 0.2-0.5 wt% of agar, 0.2-0.5 wt% of pectin, and the balance of raw milk and strains, wherein the final concentration of the strains is 10-15 g/t.
According to the solid dairy product of the embodiment of the invention, the white granulated sugar, the vegetable oil, the skim milk powder, the whey protein powder, the mono-diglycerol fatty acid ester, the hydroxypropyl distarch phosphate, the carrageenan, the gellan gum, the agar, the pectin, the raw milk and the strain in the above proportion are used as raw materials, so that the solid dairy product with a uniform structure, a stable shape and uniform mesh holes can be obtained through fermentation and vacuum freeze drying processes, the solid dairy product has rich nutritional value and crisp mouthfeel, can be stored at normal temperature for a long time, is convenient to transport and store, and the problem that the fermented milk cannot be molded under a vacuum condition and only can be used for obtaining a powdery product when the fermented milk is directly subjected to freeze drying is effectively solved.
The following is a detailed description of the solid dairy product of the above embodiments of the invention.
According to the embodiment of the invention, the expansion rate of the solid dairy product can be 300-400%. The inventor finds that the expansion rate of the solid dairy product is too low or too high, which affects the taste of the solid dairy product, and particularly when the expansion rate of the solid dairy product is too high, the structure stability of the solid dairy product is also affected, and the solid dairy product is easy to break during transportation and storage. According to the invention, the expansion rate of the solid dairy product is controlled to be 300-400%, so that the solid dairy product has a crisp taste and a uniform and stable structure, and is further beneficial to long-term storage of the solid dairy product at normal temperature and convenient to transport and store.
According to the specific embodiment of the invention, the water content of the solid dairy product can be 2-5%. Therefore, the solid dairy product has a crisp taste and a uniform and stable structure, and the storage time of the solid dairy product at normal temperature can be effectively prolonged.
According to the specific embodiment of the invention, the white granulated sugar is 8-10 wt% in the raw materials for preparing the solid dairy product. The inventor finds that the sweetness and the mouthfeel of the solid dairy product can be better by adding the white granulated sugar with the proportion.
According to an embodiment of the invention, in the raw material for preparing the solid dairy product, the ratio of the vegetable oil may be 3 to 8 wt%, and the vegetable oil may be at least one selected from corn oil, palm oil and coconut juice oil. The inventor finds that the solid dairy product can further have a crisp mouthfeel by adding the vegetable oil with the composition and the proportion.
According to the specific embodiment of the invention, in the raw materials for preparing the solid dairy product, the ratio of the skim milk powder can be 1-3 wt%, and the ratio of the whey protein powder can be 1-3 wt%. Therefore, the method is further beneficial to controlling the viscosity of the dairy product, is further beneficial to preparing the solid dairy product, and can also obviously improve the nutritional value of the prepared solid dairy product.
According to an embodiment of the present invention, in the raw materials for preparing the solid dairy product, the ratio of the mono-diglycerol fatty acid ester may be 0.05 to 0.1 wt%, the ratio of the hydroxypropyl distarch phosphate may be 1 to 2 wt%, the ratio of the carrageenan may be 0.2 to 0.3 wt%, the ratio of the gellan gum may be 0.2 to 0.4 wt%, the ratio of the agar may be 0.2 to 0.5 wt%, and the ratio of the pectin may be 0.2 to 0.5 wt%. The inventor finds that by controlling the proportion of the raw material components, the preforming material liquid has proper viscosity, so that the vegetable oil in the preforming material liquid can be effectively prevented from being separated out, the expansion rate of the solid dairy product can be controlled in the vacuum freeze drying process, and the expansion rate of the finally obtained solid dairy product is 300-400%. Therefore, the solid dairy product with uniform structure, stable shape and uniform mesh holes can be effectively prepared, the solid dairy product has rich nutritive value and crisp mouthfeel, can be stored for a long time at normal temperature, and is convenient to transport and store.
According to the specific embodiment of the invention, the final concentration of the strain in the raw materials for preparing the solid dairy product can be 10-15 g/ton. Therefore, the dairy product can be effectively fermented, and the taste and flavor of the prepared solid dairy product can be further improved.
According to a second aspect of the invention, the invention also proposes a method for preparing a solid dairy product, comprising:
(1) adding white granulated sugar, vegetable oil, skim milk powder and whey protein powder into a part of raw milk, and mixing to obtain a first mixed feed liquid; (2) adding mono-diglycerol fatty acid ester, hydroxypropyl distarch phosphate, carrageenan, gellan gum, agar and pectin into the other part of raw milk, and mixing to obtain a second mixed feed liquid; (3) fully mixing the first mixed feed liquid, the second mixed feed liquid and the rest raw milk to obtain a third mixed feed liquid; (4) homogenizing and sterilizing the third mixed feed liquid in sequence to obtain a sterilized feed liquid; (5) putting strains into the sterilization feed liquid and performing fermentation treatment to obtain pre-forming feed liquid; (6) sequentially carrying out forming treatment and vacuum freeze drying on the preformed feed liquid so as to obtain the solid dairy product,
wherein the third mixed feed liquid contains 8-10 wt% of white granulated sugar, 3-8 wt% of vegetable oil, 1-3 wt% of skim milk powder, 1-3 wt% of whey protein powder, 0.05-0.1 wt% of mono-diglycerol fatty acid ester, 1-2 wt% of hydroxypropyl distarch phosphate, 0.2-0.3 wt% of carrageenan, 0.2-0.4 wt% of gellan gum, 0.2-0.5 wt% of agar, 0.2-0.5 wt% of pectin, and the balance of raw milk and strains, and the addition amount of the strains is 10-15 g/t.
According to the method for preparing the solid dairy product, disclosed by the embodiment of the invention, by controlling the proportion of the raw materials, particularly the mono-diglycerol fatty acid ester, the hydroxypropyl distarch phosphate, the carrageenan, the gellan gum, the agar, the pectin and the strains, the raw materials can be uniformly mixed and effectively fermented to obtain the preformed feed liquid with proper viscosity, uniformity and stability, and the preformed feed liquid is subjected to forming treatment and vacuum freeze drying to prepare the solid dairy product with uniform structure, stable shape and uniform mesh holes.
The method for preparing a solid dairy product according to the above embodiment of the present invention is described in detail below with reference to fig. 1.
S100: mixing white granulated sugar, vegetable oil, skimmed milk powder and whey protein powder with part of raw milk
According to an embodiment of the present invention, white granulated sugar, vegetable oil, skim milk powder, and whey protein powder are added to a portion of raw milk and mixed to obtain a first mixed feed liquid. Therefore, the white granulated sugar, the vegetable oil, the skim milk powder and the whey protein powder can be fully dissolved in the raw milk.
According to the specific embodiment of the invention, the mass ratio of the total mass of the white granulated sugar, the vegetable oil, the skim milk powder and the whey protein powder to the raw milk can be 1: (3-5). The inventor finds that if the mass ratio of the total mass of the white granulated sugar, the vegetable oil, the skim milk powder and the whey protein powder to the raw milk is too large, the white granulated sugar, the vegetable oil, the skim milk powder and the whey protein powder cannot be fully dissolved, and if the mass ratio of the total mass of the white granulated sugar, the vegetable oil, the skim milk powder and the whey protein powder to the raw milk is too small, the white granulated sugar, the vegetable oil, the skim milk powder and the whey protein powder are not beneficial to uniformly dispersing in the raw milk. According to the invention, the mass ratio of the total mass of the white granulated sugar, the vegetable oil, the skim milk powder and the whey protein powder to the raw milk is controlled to be 1: (3-5), not only can white granulated sugar, vegetable oil, skim milk powder and whey protein powder be fully dissolved in raw milk, but also the uniformity of the first mixed feed liquid can be further improved, and further the finally prepared solid dairy product has balanced taste.
According to the specific embodiment of the invention, a part of raw milk can be heated to 50-60 ℃, and then white granulated sugar, vegetable oil, skim milk powder and whey protein powder are dissolved in the raw milk and stirred at high speed for 10-15 minutes, so as to obtain a first mixed feed liquid. Therefore, the dissolving rate of the white granulated sugar, the vegetable oil, the skim milk powder and the whey protein powder in the raw milk and the uniformity and stability of the first mixed material liquid can be further improved.
S200: mixing mono-diglycerol fatty acid ester, hydroxypropyl distarch phosphate, carrageenan, gellan gum, agar and pectin with the rest raw milk
According to the embodiment of the present invention, mono, diglycerin fatty acid ester, hydroxypropyl distarch phosphate, carrageenan, gellan gum, agar and pectin are added to another portion of raw milk and mixed to obtain a second mixed solution. Thus, the monoglyceride, diglyceride fatty acid ester, hydroxypropyl distarch phosphate, carrageenan, gellan gum, agar and pectin can be sufficiently dissolved in raw milk.
According to a specific embodiment of the present invention, the mass ratio of the total mass of the mono-diglycerol fatty acid ester, the hydroxypropyl distarch phosphate, the carrageenan, the gellan gum, the agar and the pectin to the raw milk may be 1: (3-5). The inventor finds that if the mass ratio of the total mass of the diglycerol fatty acid ester, the hydroxypropyl distarch phosphate, the carrageenan, the gellan gum, the agar and the pectin to the raw milk is too large, the second mixed liquid is easily too viscous, so that the problem that the mouth feel of the finally prepared solid dairy product is unbalanced due to the fact that the diglycerol fatty acid ester, the hydroxypropyl distarch phosphate, the carrageenan, the gellan gum, the agar and the pectin are fully mixed with other raw material components in the subsequent preparation process is not facilitated, and the mouth feel of the finally prepared solid dairy product is also affected. Therefore, the mass ratio of the total mass of the mono-diglycerol fatty acid ester, the hydroxypropyl distarch phosphate, the carrageenan, the gellan gum, the agar and the pectin to the raw milk is controlled to be 1: (3-5), the components can be fully dissolved in raw milk, the uniformity of the second mixed feed liquid can be further improved, and the finally prepared solid dairy product has balanced taste.
According to a specific embodiment of the present invention, another portion of raw milk may be heated to 50-60 ℃, and then mono, diglycerin fatty acid ester, hydroxypropyl distarch phosphate, carrageenan, gellan gum, agar and pectin may be dispersed and dissolved in raw milk and stirred at high speed for 10-15 minutes to obtain a second mixed feed solution. Thus, the dissolution rate of the mono-diglycerol fatty acid ester, the hydroxypropyl distarch phosphate, the carrageenan, the gellan gum, the agar and the pectin in the raw milk and the uniformity and stability of the first mixed feed liquid can be further improved.
S300: mixing the first mixed liquid, the second mixed liquid and the rest raw milk
According to the embodiment of the present invention, the first mixed feed liquid, the second mixed feed liquid and the remaining part of raw milk are sufficiently mixed to obtain the third mixed feed liquid. Therefore, the concentrations of the raw material components in the third mixed feed liquid can be in a preset proportion, and the third mixed feed liquid has proper viscosity and better uniformity and stability.
According to the specific embodiment of the invention, the third mixed material liquid can contain 8-10 wt% of white granulated sugar. Therefore, the sweetness and the mouthfeel of the finally prepared solid dairy product are better.
According to an embodiment of the present invention, the third mixed solution may include 3 to 8 wt% of vegetable oil, and the vegetable oil may be at least one selected from corn oil, palm oil and coconut oil. The inventor finds that the solid dairy product can further have a crisp mouthfeel by adding the vegetable oil with the composition and the proportion.
According to an embodiment of the present invention, the third mixed liquid may contain 1 to 3 wt% of the skim milk powder and 1 to 3 wt% of the whey protein powder. Therefore, the viscosity of the third mixed material liquid can be further controlled, the preparation of the solid dairy product is facilitated, and the nutritive value of the prepared solid dairy product can be obviously improved.
According to an embodiment of the present invention, the third mixed solution may contain 0.05 to 0.1 wt% of mono-diglycerol fatty acid ester, 1 to 2 wt% of hydroxypropyl distarch phosphate, 0.2 to 0.3 wt% of carrageenan, 0.2 to 0.4 wt% of gellan gum, 0.2 to 0.5 wt% of agar, and 0.2 to 0.5 wt% of pectin. The inventor finds that, in the third mixed liquid, too large or too small concentration of any one of the raw material components, namely diglycerol fatty acid ester, hydroxypropyl distarch phosphate, carrageenan, gellan gum, agar and pectin, in the third mixed liquid affects the viscosity and fluidity of the third mixed liquid and the expansion rate of the solid dairy product, for example, too small concentration of the diglycerol fatty acid ester in the third mixed liquid affects the viscosity and weight uniformity of the third mixed liquid, and further affects the uniformity of the weight and taste of the finally prepared solid dairy product and the expansion rate of the solid dairy product; and the too low concentration of any one of the hydroxypropyl distarch phosphate, the carrageenan, the gellan gum, the agar and the pectin in the third mixed feed liquid can reduce the viscosity of the third mixed feed liquid, so as to increase the expansion rate of the solid dairy product obtained by subsequent vacuum freeze drying and reduce the taste of the dairy product, otherwise, the too high concentration of any one of the hydroxypropyl distarch phosphate, the carrageenan, the gellan gum, the agar and the pectin can increase the viscosity of the third mixed feed liquid, so as to reduce the expansion rate of the solid dairy product obtained by subsequent vacuum freeze drying and reduce the taste of the dairy product. According to the invention, by controlling the proportion of the raw material components, the third mixed material liquid has proper viscosity, so that the separation of vegetable oil in the dairy product can be effectively avoided, and the expansion rate of the dairy product can be controlled in the vacuum freeze drying process, so that the expansion rate of the finally obtained solid dairy product is 300-400%. Therefore, the solid dairy product with uniform structure, stable shape and uniform mesh holes can be effectively prepared, and the solid dairy product has rich nutritive value and crisp mouthfeel, can be stored at normal temperature, and is convenient to transport and store.
According to the specific embodiment of the present invention, the first mixed liquid and the second mixed liquid can be fully mixed, and the rest of raw milk is added and stirred for 15-20 minutes, so as to obtain the third mixed liquid. Therefore, the raw material components can be fully dissolved in the third mixed material liquid, and the uniformity and the stability of the third mixed material liquid are further improved.
S400: homogenizing and sterilizing the third mixed material liquid
According to the embodiment of the invention, the third mixed feed liquid is homogenized and sterilized in sequence so as to obtain the sterilized feed liquid. Therefore, the small particles remained in the third mixed material liquid can be further crushed, harmful bacteria in the third mixed material liquid can be effectively killed, and the quality of the prepared solid dairy product is further improved.
According to an embodiment of the present invention, the temperature of the homogenization may be 50 to 60 degrees celsius, and the pressure of the homogenization may be 15 to 20 MPa. By adopting the homogenizing conditions, the efficiency and the effect of homogenizing the third mixed feed liquid can be further improved, and the prepared solid dairy product has a finer taste.
According to the embodiment of the invention, the sterilization temperature can be 85-90 ℃, and the sterilization time can be 5-15 minutes. Therefore, the harmful bacteria in the third mixed feed liquid can be further killed.
S500: adding strain into the sterilizing liquid, and fermenting
According to an embodiment of the present invention, a seed culture is added to a sterilization feed liquid and a fermentation treatment is performed to obtain a pre-formed feed liquid. Therefore, the mouthfeel and the flavor of the finally prepared solid dairy product can be further improved.
According to the embodiment of the invention, the final concentration of the strain in the sterilization liquid can be 10-15 g/ton. The inventor finds that if the final concentration of the strain in the sterilization liquid is too high, the control of the fermentation time is not facilitated, and the pre-forming liquid is easily too sticky and too hard, so that the smooth subsequent forming treatment and the taste and flavor of the finally prepared solid dairy product are influenced; if the final concentration of the strain in the sterilization liquid is too low, not only the fermentation treatment efficiency is affected, but also the preformed liquid is too thin, and the taste and flavor of the finally prepared solid dairy product and the structural stability of the solid dairy product are seriously affected. According to the invention, by controlling the final concentration of the strain in the sterilization liquid to be 10-15 g/ton, not only can the fermentation treatment be effectively controlled, but also the preparation of the solid dairy product with uniform structure, stable shape and uniform mesh holes can be further facilitated, and the solid dairy product has rich nutritive value and better taste and flavor.
According to the specific embodiment of the invention, the temperature of the fermentation treatment can be 42-44 ℃, and the pH value of the preforming material liquid can be 4.4-4.6. The inventors have found that the fermentation of the strain is effective under the above temperature conditions, and that the solid dairy product finally obtained has insufficient flavor and is liable to have astringency if the pH of the preformation liquid is too high at the end of the fermentation treatment, and that the acidity of the solid dairy product finally obtained is too high if the pH of the preformation liquid is too low at the end of the fermentation treatment. According to the invention, the temperature of fermentation treatment is controlled to be 42-44 ℃, and the pH value of the preforming material liquid is 4.4-4.6, so that the solid dairy product can further have rich nutritional value and better taste and flavor.
According to the specific embodiment of the invention, the sterilization liquid can be cooled to 40-43 ℃, and the direct-vat powder strain (the supplier of the strain is Kehansen, and the product number is YF-L903) is scattered, so that the final concentration of the strain in the sterilization liquid is 10-15 g/ton, the mixture is mixed for 10 minutes, and then the fermentation is carried out at 42-44 ℃, and the fermentation end point is the pH value of the liquid is 4.4-4.6, so as to obtain the preformed liquid. Therefore, the formability of the preforming material liquid and the mouthfeel and flavor of the finally prepared solid dairy product can be further improved.
S600: performing shaping treatment and vacuum freeze drying on the preforming material liquid
According to the embodiment of the invention, the preformed feed liquid is subjected to forming treatment and vacuum freeze drying in sequence so as to obtain the solid dairy product. Therefore, the solid dairy product with uniform structure, stable shape and uniform mesh holes can be effectively prepared, has rich nutritional value and crisp mouthfeel, can be stored for a long time at normal temperature, and is convenient to transport and store.
According to the specific embodiment of the invention, the vacuum freeze drying can be completed for 24-48 hours at the temperature of-35 to-28 ℃ and the vacuum degree of 0.01 to 0.08 bar. The inventor finds that if the temperature of the vacuum freeze drying is too high, the solid dairy product has deformation and collapse phenomena; and the energy consumption is increased due to the fact that the temperature is too low, and the inventor finds that the energy consumption is low while the stable structure of the obtained solid dairy product is ensured by taking-35 ℃ as the lower limit of the vacuum freeze drying treatment temperature through a large number of experiments. On the other hand, too high vacuum degree of vacuum freeze drying can cause too high expansion rate of the solid dairy product, and too low vacuum degree can cause too small expansion rate of the solid dairy product, thereby affecting the taste and the structural stability of the solid dairy product. In addition, if the time for vacuum freeze drying is too short, the solid dairy product cannot be sufficiently dried, so that the dairy product has poor crispness and short shelf life, and if the time for vacuum freeze drying is too long, the energy consumption is increased. By adopting the vacuum freeze drying condition, the solid dairy product with the expansion rate of 300-400%, uniform structure, stable shape and uniform mesh holes can be effectively prepared, the solid dairy product has rich nutritional value and crisp mouthfeel, the water content of the solid dairy product can reach 2-5%, and the storage time of the solid dairy product at normal temperature is effectively prolonged.
According to the specific embodiment of the invention, the weight of the formed product obtained by forming the preformed feed liquid can be 1-1.5g, so that the efficiency of vacuum freeze drying of the formed product can be obviously improved, the preparation efficiency of the solid dairy product is further improved, and the production energy consumption is reduced.
Example 1
The preparation method of the solid dairy product is described as follows, and the raw material proportion and the preparation parameters are shown in table 1.
(1) Heating a part of raw milk to 50-60 ℃, dissolving white granulated sugar, vegetable oil, skim milk powder and whey protein powder in the raw milk, and stirring at a high speed for 10-15 minutes to obtain a first mixed feed liquid;
(2) heating the other part of raw milk to 50-60 ℃, dispersing and dissolving mono-diglycerol fatty acid ester, hydroxypropyl distarch phosphate, carrageenan, gellan gum, agar and pectin in the raw milk, and stirring at high speed for 10-15 minutes to obtain a second mixed feed liquid;
(3) fully mixing the first mixed feed liquid and the second mixed feed liquid, adding the rest raw milk, and stirring for 15-20 minutes to obtain a third mixed feed liquid, wherein the third mixed feed liquid contains 8-10 wt% of white granulated sugar, 3-8 wt% of vegetable oil, 1-3 wt% of skim milk powder, 1-3 wt% of whey protein powder, 0.05-0.1 wt% of mono-diglycerol fatty acid ester, 1-2 wt% of hydroxypropyl distarch phosphate, 0.2-0.3 wt% of carrageenan, 0.2-0.4 wt% of gellan gum, 0.2-0.5 wt% of agar, and 0.2-0.5 wt% of pectin;
(4) preheating the third mixed material liquid to 50-60 deg.C, homogenizing under 15-20MPa, and sterilizing at 85-90 deg.C for 5-15 min to obtain sterilized material liquid;
(5) cooling the sterilization liquid to 40-43 ℃, scattering strains to ensure that the final concentration of the strains in the sterilization liquid is 10-15 g/ton, mixing for 10 minutes, fermenting at 42-44 ℃, and obtaining preformed liquid when the pH value of the liquid is 4.4-4.6 at the end of fermentation;
(6) and performing forming treatment and vacuum freeze drying on the preformed feed liquid to obtain the solid dairy product, wherein the vacuum freeze drying is completed at the temperature of-35 to-28 ℃ and the vacuum degree of 0.01 to 0.08bar for 24 to 48 hours.
Examples 2 to 4
The difference from the example 1 is that the raw material proportion and the preparation parameters are different, and the details are shown in the table 1.
Comparative example 1
The difference from example 1 is that the vacuum freeze-drying time is shortened to 20 hours, which is shown in table 2.
Comparative example 2
The difference from example 1 is that the vacuum degree of vacuum freeze drying is increased to 0.1bar, see table 2.
Comparative example 3
The difference from example 1 is that the concentration of hydroxypropyl distarch phosphate in the third mixed solution is reduced to 0.8%, as shown in table 2.
Comparative example 4
The difference from example 1 is that the vacuum freeze-drying time is extended to 55 hours, as shown in table 2.
Comparative example 5
The difference from example 2 is that no carrageenan is added to the raw material components, as shown in table 3.
Comparative example 6
The difference from example 2 is that no mono-or diglycerol fatty acid ester is added to the raw material components, as shown in Table 3.
Comparative example 7
The difference from example 3 is that the pectin concentration in the third mixed liquor was increased to 0.6%, as shown in Table 3.
Table 1 raw material proportions and parameters
TABLE 2 raw material ratios and parameters
TABLE 3 raw material proportions and parameters
In the description herein, references to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above are not necessarily intended to refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Furthermore, various embodiments or examples and features of different embodiments or examples described in this specification can be combined and combined by one skilled in the art without contradiction.
Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.
Claims (8)
1. A solid dairy product, characterized in that the raw materials for preparing the solid dairy product comprise:
8-10 wt% of white granulated sugar, 3-8 wt% of vegetable oil, 1-3 wt% of skim milk powder, 1-3 wt% of whey protein powder, 0.05-0.1 wt% of mono-diglycerol fatty acid ester, 1-2 wt% of hydroxypropyl distarch phosphate, 0.2-0.3 wt% of carrageenan, 0.2-0.4 wt% of gellan gum, 0.2-0.5 wt% of agar, 0.2-0.5 wt% of pectin, and the balance of raw milk and strains,
wherein the final concentration of the strain is 10-15 g/ton, and the expansion rate of the solid dairy product is 300-400%;
the method for preparing the solid dairy product comprises the following steps:
(1) adding white granulated sugar, vegetable oil, skim milk powder and whey protein powder into a part of raw milk, and mixing to obtain a first mixed feed liquid;
(2) adding mono-diglycerol fatty acid ester, hydroxypropyl distarch phosphate, carrageenan, gellan gum, agar and pectin into the other part of raw milk, and mixing to obtain a second mixed feed liquid;
(3) fully mixing the first mixed feed liquid, the second mixed feed liquid and the rest of raw milk to obtain a third mixed feed liquid;
(4) homogenizing and sterilizing the third mixed feed liquid in sequence to obtain a sterilized feed liquid;
(5) putting strains into the sterilization feed liquid and performing fermentation treatment to obtain pre-formed feed liquid;
(6) sequentially carrying out forming treatment and vacuum freeze drying on the preformed feed liquid so as to obtain the solid dairy product;
in the step (6), the vacuum freeze drying is completed for 24-48 hours at the temperature of-35 to-28 ℃ and the vacuum degree of 0.01-0.08 bar.
2. The solid dairy product of claim 1, wherein the water content of the solid dairy product is 2-5%.
3. The dairy solid product according to claim 1, wherein the vegetable oil is at least one selected from the group consisting of corn oil, palm oil and coconut oil.
4. A method of making a solid dairy product, comprising:
(1) adding white granulated sugar, vegetable oil, skim milk powder and whey protein powder into a part of raw milk, and mixing to obtain a first mixed feed liquid;
(2) adding mono-diglycerol fatty acid ester, hydroxypropyl distarch phosphate, carrageenan, gellan gum, agar and pectin into the other part of raw milk, and mixing to obtain a second mixed feed liquid;
(3) fully mixing the first mixed feed liquid, the second mixed feed liquid and the rest of raw milk to obtain a third mixed feed liquid;
(4) homogenizing and sterilizing the third mixed feed liquid in sequence to obtain a sterilized feed liquid;
(5) putting strains into the sterilization feed liquid and performing fermentation treatment to obtain pre-formed feed liquid;
(6) sequentially carrying out forming treatment and vacuum freeze drying on the preformed feed liquid so as to obtain the solid dairy product,
wherein in the step (4), the third mixed feed liquid contains 8-10 wt% of white granulated sugar, 3-8 wt% of vegetable oil, 1-3 wt% of skim milk powder, 1-3 wt% of whey protein powder, 0.05-0.1 wt% of mono-diglycerol fatty acid ester, 1-2 wt% of hydroxypropyl distarch phosphate, 0.2-0.3 wt% of carrageenan, 0.2-0.4 wt% of gellan gum, 0.2-0.5 wt% of agar, 0.2-0.5 wt% of pectin and the balance of raw milk,
in the step (5), the addition amount of the strain is 10-15 g/ton;
in the step (6), the vacuum freeze drying is completed for 24-48 hours at the temperature of-35 to-28 ℃ and the vacuum degree of 0.01-0.08 bar.
5. The method according to claim 4, wherein in the step (1), the mass ratio of the total mass of the white granulated sugar, the vegetable oil, the skim milk powder and the whey protein powder to the raw milk is 1: (3-5).
6. The method according to claim 4, wherein in the step (2), the mass ratio of the total mass of the mono-diglycerol fatty acid ester, the hydroxypropyl distarch phosphate, the carrageenan, the gellan gum, the agar and the pectin to the raw milk is 1: (3-5).
7. The method according to claim 4, wherein in the step (4), the temperature of the homogenization is 50-60 ℃, the pressure of the homogenization is 15-20MPa,
the sterilization temperature is 85-90 ℃, and the sterilization time is 5-15 minutes.
8. The method according to claim 4, wherein in the step (5), the temperature of the fermentation treatment is 42-44 ℃, and the pH value of the preforming material liquid is 4.4-4.6.
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| JP4556181B2 (en) * | 2005-06-06 | 2010-10-06 | 国立大学法人 筑波大学 | Method for producing fermented milk powder by vacuum spray drying |
| CN104585312A (en) * | 2013-10-31 | 2015-05-06 | 内蒙古蒙牛乳业（集团）股份有限公司 | Normal-temperature solid dairy product and preparation method thereof |
| CN104585329A (en) * | 2013-10-31 | 2015-05-06 | 内蒙古蒙牛乳业（集团）股份有限公司 | Normal-temperature solid dairy product and preparation method thereof |
| CN104938761A (en) * | 2015-07-07 | 2015-09-30 | 内蒙古蒙牛乳业（集团）股份有限公司 | Dried solid ice cream and preparing method thereof |
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| JP4556181B2 (en) * | 2005-06-06 | 2010-10-06 | 国立大学法人 筑波大学 | Method for producing fermented milk powder by vacuum spray drying |
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