CN108354011A

CN108354011A - A kind of high-perfume type flavored fermented milk and preparation method thereof

Info

Publication number: CN108354011A
Application number: CN201710057517.8A
Authority: CN
Inventors: 何剑; 王豪; 刘勇; 杜辉; 牛传朋
Original assignee: Inner Mongolia Yili Industrial Group Co Ltd
Current assignee: Inner Mongolia Yili Industrial Group Co Ltd
Priority date: 2017-01-26
Filing date: 2017-01-26
Publication date: 2018-08-03
Anticipated expiration: 2037-01-26
Also published as: CN108354011B

Abstract

The present invention provides a kind of high-perfume type flavored fermented milks and preparation method thereof, the flavored fermented milk of the present invention is prepared as fermentation substrate, inoculating starter fermentation using being added to the milk of fermentation grease, more specifically, the wherein described ferment oil fat is prepared using dilute cream as main material through mesophile fermentation.By the present invention in that with after mesophile fermentation grease, uses Thermophilic Bacteria to carry out secondary fermentation in Hui Tian to newborn base again and a kind of high-perfume type flavored fermented milk having good stability has been made.

Description

A kind of high-perfume type flavored fermented milk and preparation method thereof

Technical field

The invention belongs to fermented dairy product processing technique fields, specifically, the present invention relates to one kind having strong perfume (or spice) High-perfume type flavored fermented milk of taste and preparation method thereof.

Background technology

It is original that flavored fermented milk (flavored fermented milk), which is with 80% or more raw ox (sheep) breast or milk powder, Material, adds other raw materials, and pH value reduces after sterilizing, fermenting, addition or not add food additives, nutrition strong before or after fermenting Product (GB19302-2010) made of agent, fruits and vegetables, cereal etc..In recent years, flavored fermented milk due to its abundant nutrition and It is numerous in variety, it is more and more favored by consumers.The flavor of flavored fermented milk is mainly by fermenting microbe in fermentation process Metabolite provides.Traditional acidified milk is that (40~43 DEG C most by two kinds of Thermophilic Bacterias of streptococcus thermophilus and lactobacillus bulgaricus It is good) formed it is ferment-fermented made of.Although lactobacillus bulgaricus and streptococcus thermophilus can produce during the fermentation Raw a large amount of exocellular polysaccharide (viscous polysaccharide and capsular polysaccharide) provides viscosity, stability and water-retaining property for yogurt, but produces perfume not It is enough abundant.It is reported that bulgaria lactobacillus fermentation generates D types lactic acid as main metabolites, secondary metabolite is such as double The content of acetyl and 3-hydroxy-2-butanone is seldom.Therefore, traditional yogurt there are tart flavours it is not soft enough, flavor is relatively simple the problems such as.

Instantly widely the public probiotics fermention approved is newborn, wherein being added to the probiotics with prebiotic function, such as acidophilus Lactobacillus NCFM, lactobacillus plantarum STIII, Lactobacillus rhamnosus LGG, animal bifidobacteria BB-12 etc., the main work(of probiotics Can include enhancing human immunity, pre- anti-diarrhea, intestines peristalsis being promoted to improve defecation, reduction serum cholesterol etc..In acidified milk In production, although probiotics is inoculated with together with conventional bacterial classification leavening, but general and be not involved in that fermentation production is fragrant or production is viscous, this Also imply that common probiotics cannot assign the unique flavor of Yoghourt and texture.

In addition, in order to enrich the flavor of acidified milk, some aroma former kinds are introduced in the fermentation process of yogurt.These productions Fragrant bacterium kind is typically the mesophile (20~37 DEG C best) of cheese fermentation to be used in tradition, such as Leuconostoc mesenteroides butterfat to be sub- Kind, lactococcus lactis subsp etc., such flora can generate such as biacetyl, 3-hydroxy-2-butanone, acetaldehyde and second during the fermentation The flavor substances such as acid.However, the case where there are nutriment competitions during mesophile and Thermophilic Bacteria common fermentation, will produce antagonism Effect, is no longer proliferated after causing mesophile to grow in the early stage, then influences the fragrant effect of production.

Invention content

It is an object of the present invention to provide a kind of high-perfume type flavored fermented milks with strong fragrance.

Another object of the present invention is to provide a kind of methods preparing the high-perfume type flavored fermented milk.

On the one hand, it is to be added to the milk of fermentation grease as fermentation bottom the present invention provides a kind of flavored fermented milk The flavored fermented milk that object, inoculating starter fermentation are prepared.

In the present invention, the fermentation grease can be fermentation dilute cream, or can also be to contain dilute cream and plant The acid product that the compound lard lotion of oil is obtained through lactobacillus-fermented.Wherein, the fermentation dilute cream refers to that dilute cream is passed through Sour cream after inoculating starter fermentation.In the prior art, fermentation dilute cream is typically directly to be eaten for smearing bread With, there are no as raw material prepare milk carry out secondary fermentation prepare flavored fermented milk technology report.It, will in the present invention Fermentation grease is added in milk, and inoculating starter carries out secondary fermentation, and a kind of height with strong fragrance can be prepared Odor type flavored fermented milk.

Specific embodiment according to the present invention, in flavored fermented milk of the invention, the fermentation grease is in milk Additive amount is 6%~30%.

Dilute cream of fermenting has denseer fragrant flavor than unleavened sweet cream butter, but due to through everfermentation, having Lower pH value uses easy initiation system unstable as dispensing.Perhaps this characteristic for being fermentation dilute cream is existing skill Art people does not have tried to mix the reason of preparing acidified milk in milk as raw material.And inventor is in practical study In, it was also found that if directly adding a certain amount of fermentation dilute cream (such as dilute milk of fermentation of pH value 4.2~4.3 in milk Oil), mixed system pH can be caused 6.2~6.3 or so, it is easy to cause in system casein unstable and then generate Particle even lumps.

Specific embodiment according to the present invention, to ensure that prepared ferment local-flavor breast has strong fragrant flavor And there is good texture stability, the present invention also to propose further requirement to product formula and/or preparation process.

Specific embodiment according to the present invention, in flavored fermented milk of the invention, the fat in the fermentation grease contains Amount is 32%~45%, and pH value is 3.8~4.6.The present invention to fermentation grease in other components content and performance indicator without spy Provisioning request.

Specific embodiment according to the present invention, in flavored fermented milk of the invention, the fermentation grease is with dilute cream It is raw material or is prepared by raw material of the compound lard lotion containing dilute cream and vegetable oil through mesophile fermentation.

Specific embodiment according to the present invention, it is newborn preferably in dilute cream raw material when the grease that ferments is fermentation dilute cream Fat content 32%~45%.That is, the fermentation dilute cream is sent out through inoculating starter with the dilute cream of fat content 32%~45% Sour cream after ferment.Relevant industries matter is met without particular/special requirement to the other components content in the dilute cream in the present invention Amount requires, for example, protein content therein is usually 1.0%~2.0%, lactose content is usually 1.0~3.5%.

Specific embodiment according to the present invention, when the fermentation grease is with the miscella containing dilute cream and vegetable oil When acid product of the fat liquor after inoculating starter ferments, total fat (butterfat and vegetable oil institute provided comprising dilute cream The fat of offer) content 32%~45%, it is (newborn relative to compound lard that the fat content that wherein vegetable oil is provided is less than 10% For the total weight of liquid), such as content of vegetable oil 1%~10%.Other components (such as lactose) content in compound lard lotion It can refer to the index of the dilute cream of identical fat content.For example, when containing more vegetable oil in the compound lard lotion, it can It is properly added some lactose as needed, such as makes lactose whole content is up to 1.0%~2.0% in compound lard lotion, with profit In fermentation.The present invention does not specially require such as protein content of the other components in compound lard lotion, when containing more plant Albumen can need not be added when oily.In the present invention, the vegetable oil that may be adapted to addition includes sunflower oil, linseed oil, coconut oil, olive It is one or more in olive oil, walnut oil, cottonseed oil, Oleum Verniciae fordii, castor oil.

Specific embodiment according to the present invention, in flavored fermented milk of the invention, the mesophile includes Lactococcus lactis Bacterium biacetyl subspecies, leuconostoc mesenteroides subsp mesenteroides, bifidobacterium lactis, Lactococcus lactis subsp. lactis, Lactococcus lactis breast It is one or more in fat subspecies, leuconostoc mesenteroides sub species cremoris.For example, in some specific embodiments of the present invention, The mesophile includes Lactococcus lactis biacetyl subspecies, leuconostoc mesenteroides subsp mesenteroides and bifidobacterium lactis；At other In embodiment, the mesophile includes Lactococcus lactis subsp. lactis, lactococcus lactis subsp, Leuconostoc mesenteroides breast Fat subspecies and bifidobacterium lactis.The inoculum concentration of each strain can be inoculated with according to the suggestion dosage of strain supplier, the total dosage of strain It is preferred that accounting for the 0.005%~0.01% of fermentation substrate total weight.The mesophile fermentation condition is referred to the supply of suggestion strain The suggestion condition of quotient, in of the invention, preferred mesophile fermentation condition is：24 DEG C~26 DEG C of fermentation temperature.Further preferred Fermentation time 23 hours~25 hours, fermentation termination pH value are controlled in 3.8~4.6, preferably 4.3~4.4.

Specific embodiment according to the present invention, fermentation grease of the invention can be sterilized or unsterilised after terminating fermentation, For being added in milk further, fermentation prepares flavored fermented milk.

Specific embodiment according to the present invention, in flavored fermented milk of the invention, the milk for being added to fermentation grease The composition of liquid includes：

Ferment grease 6%~30%；

Milk surplus.

Specific embodiment according to the present invention, in flavored fermented milk of the invention, in the raw material composition of the milk Milk can be skim milk, lowfat milk or whole milk.

Specific embodiment according to the present invention, in flavored fermented milk of the invention, further, the raw material of the milk Composition is also optionally included with：Other sweetening materials of white granulated sugar 0%~10% or equal sweetness, dilute cream 0~7%, cow Milk proem powder 0~5.0%.

The flavored fermented milk of the present invention, indices meet in GB19302-2010 to be wanted about flavored fermented milk It asks.

Preferred embodiment according to the present invention, in flavored fermented milk of the invention, the raw material of the milk forms Include sweetening material appropriate, such as sugariness is equivalent to the sweetening material of the sugariness wherein containing 6%~10% sucrose, the sweet taste Expect selected from white granulated sugar, fructose, syrup, oligosaccharide, generation sugar in it is one or more, the generation sugar be selected from acesulfame potassium, Aspartame, One or more combinations in Sucralose, D-sorbite, xylitol, maltitol.

Specific embodiment according to the present invention, in flavored fermented milk of the invention, due to the milk as fermentation substrate It is added to fermentation grease in raw material composition, preparation-obtained is a high-perfume type flavored fermented milk with strong fragrance, because This, can need not include the additives such as the essence added in traditional flavored fermented milk in the raw material composition of milk.

In some specific embodiments of the present invention, flavored fermented milk of the invention, wherein being added to fermentation grease The composition of milk includes：

Ferment grease 6%~20% (preferably 15~20%)；

Other sweetening materials of white granulated sugar 0%~10% (preferably 6~10%) or equal sweetness；

Dilute cream 0~7% (preferably 4~6%)；

Lactoprotein powder 0~5.0%；

Milk surplus；The milk is skim milk, lowfat milk or whole milk.

In other specific embodiments of the present invention, flavored fermented milk of the invention, wherein being added to the dilute milk of fermentation The composition of milk of oil includes：

Ferment grease 6%~7%；

Lactoprotein powder 4.0%~5.0%；

Dilute cream 0~7% (preferably 4~6%)；

Milk surplus；The milk is skim milk, lowfat milk or whole milk.

Specific embodiment according to the present invention, the milk for being added to fermentation grease are the hairs that inoculation includes Thermophilic Bacteria Ferment agent carries out fermentation and prepares flavored fermented milk.

In the present invention, the thermophilic fermentation temperature is higher than at least 3 DEG C of mesophilic fermentation temperature.

Specific embodiment according to the present invention, the present invention in Thermophilic Bacteria used include lactobacillus bulgaricus and thermophilic chain Coccus.Preferably, also alternative in leavening includes bifidobacterium lactis, lactobacillus acidophilus, Lactobacillus casei, acidified milk bar Bacterium, format lactobacillus, Lactobacillus helveticus, Yue Shi lactobacillus, Lactobacillus paracasei, lactobacillus plantarum, lactobacillus reuteri, sandlwood It is one or more in sugared lactobacillus.The inoculum concentration of each strain can carry out or according to bacterium according to the routine operation in fields The suggestion dosage inoculation of kind supplier, the total dosage of strain usually account for the 0.01%~0.03% of fermentation substrate total weight.The present invention In the preferred Thermophilic Bacteria fermentation condition be：39 DEG C~41 DEG C of fermentation temperature.Further, usually control fermentation time 7 is small When~9 hours, fermentation termination pH value is controlled 4.5~4.6.

On the other hand, the present invention also provides a kind of method preparing flavored fermented milk of the present invention, this method packets Include step：

The milk for being added to fermentation grease is prepared, and homogeneous is carried out under 55 DEG C~75 DEG C, 17MPa~25MPa pressure, it Cooling down is to fermentation temperature afterwards；

The inoculating starter into above-mentioned milk after cooling ferments 7 hours~9 hours to pH at 39 DEG C~41 DEG C and reaches 4.5~4.6, terminate fermentation, it is filling, obtain flavor fermentation milk product.

Specific embodiment according to the present invention, in the method for the flavored fermented milk described in preparation of the invention, preparation adds When having added the milk of fermentation grease, it is that the mixed milk of the other components in milk in addition to the grease that ferments is sterilized and cooled down, adds Add fermentation grease, then carry out the homogeneous, later cooling down to fermentation temperature.

In some of the invention prepare the method for the flavored fermented milk, the grease that ferments especially in preparing milk contains It measures less (such as 6%~7%) and is added in the method for flavored fermented milk of part lactoprotein powder (4.0%~5.0%), it can To be carried out according to the operation included the following steps：

By each component mixing in milk to be configured to be added to the milk of fermentation grease, and homogeneous sterilization is carried out, later Cooling down is to fermentation temperature；

The inoculating starter into above-mentioned milk after cooling ferments 7 hours~9 hours to pH at 39 DEG C~41 DEG C and reaches 4.5~4.6, terminate fermentation and obtains curdled milk material；

Terminate curdled milk material pumping to the counterbalance valve after fermentation to be smoothed, it is filling later, obtain flavored fermented milk Product；Preferably, the pressure of the counterbalance valve is 0.3MPa~0.8MPa, more preferably 0.4MPa~0.7MPa.

The raw material dilute cream of specific embodiment according to the present invention, the fermentation dilute cream can be centrifuged from lactogenesis The dilute cream that degreasing obtains, dilute cream is fermented or is mixed into after Activities of Some Plants fry dried food ingredients ferment in Hui Tian to separated milk.

In some more specific embodiments of the present invention, the raw material group of flavored fermented milk of the invention becomes material combination Object 1#, specific formula and technique are as follows：

Feedstock composition 1# includes raw milk, sweet substance, dilute cream, fermentation dilute cream and zymophyte.

In the feedstock composition 1#, preferably containing the sweet substance 6.0%~10.0%, more preferable 8.2%~ 8.4%.

In the feedstock composition 1#, preferably containing the dilute cream 5%~7%, more preferable 6.0%~6.2%.

In the feedstock composition 1#, preferably containing the fermentation dilute cream 15%~20%, more preferable 16%~ 17%.

In the feedstock composition 1#, preferably containing the zymophyte 0.01%~0.02%, more preferable 0.012%~ 0.016%.

Above-mentioned each percentage is mass ratio of each component relative to feedstock composition 1#, and surplus is raw milk, and each group divides it Be 100%.Fermentation dilute cream therein can partly or entirely use the mixing containing dilute cream and vegetable oil of the fermentation of equivalent Fat liquor substitutes.

The raw milk is the lactogenesis (preferably raw milk) that this field meets that national GB19301 standards require, Ke Yishi Rich milk, skimmed milk or low fat milk.The physics mode that newborn source material can be added according to non-external source is standardized operation.Described Physics mode refers to online thermal concentration milk solids and/or online separation of cream.The newborn source material of the external source addition includes breast Albumin powder, cow's milk protein powder, lactoferrin powder, cow initial milk protein powder, outsourcing dilute cream, outsourcing cream and outsourcing anhydrous butter oil In it is one or more.

The sweet substance can be sweet substance commonly used in the art, preferably sucrose.

The dilute cream fat content is preferably 42%, and the percentage is mass ratio of the fat relative to dilute cream.

The composition of raw materials of the fermentation dilute cream is dilute cream 99.992%, and dilute cream zymophyte (includes Lactococcus lactis Bacterium biacetyl subspecies, leuconostoc mesenteroides subsp mesenteroides and bifidobacterium lactis) 0.008%.The percentage is that each ingredient is opposite In the mass ratio of fermentation dilute cream.

The zymophyte includes lactobacillus bulgaricus, streptococcus thermophilus and bifidobacterium lactis.

The present invention also provides the preparation methods of the flavored fermented milk of feedstock composition 1# comprising the following steps：

1. lactogenesis carries out centrifugal degreasing after checking and accepting, skimmed milk thermal concentration postcooling is temporary, as raw milk；

2. after the dilute cream sterilization isolated, sterile homogeneous, dilute cream cooling in part is temporary, and remaining dilute cream cools After ferment, it is also cooling temporary after fermentation；

3. 1. raw milk that step obtains and 2. dilute cream that step obtains are warming up to 40 DEG C~45 DEG C, with sweet substance Mixing；

4. 3. lotion that step is obtained sterilizes postcooling, it is pumped into compensating cylinder；

5. 2. fermentation dilute cream that step obtains is pumped directly into compensating cylinder, or sterilization postcooling, it is pumped into compensating cylinder；

6. 4. and 5. the composition of gained carries out sterile homogeneous by step；

7. 6. composition that step is obtained cools down, with zymophyte mixing, curdled milk of fermenting to obtain；

8. turning over cylinder cooling, it is pumped into cylinder to be installed；

9. filling and sealing is to get finished product.

In the preparation method, the feedstock composition used is as described above.

Step 1. in, the temperature of the centrifugal degreasing is 50 DEG C~55 DEG C, passes through dilute milk of throttle valve adjustment defatting machine Flow at oil export.The preferred falling film evaporation single-action/Multi-effect concentration of the thermal concentration, skimmed milk boiling point control under vacuum state At 50 DEG C~60 DEG C.The cooling is preferably cooled to 4 DEG C~6 DEG C, and the equipment that the cooling uses can be to prepare acidified milk Conventional use of cooling equipment, preferably heat-exchangers of the plate type or tubing heat exchanger in the process.

Step 2. in, the described sterilization can be the sterilization of this field routine, the temperature preferably 90 DEG C~95 of the sterilization ℃.The sterilizing time of the pasteurize preferably 5 minutes~10 minutes.The homogeneous can be the homogeneous of this field routine, It is preferred that double-stage homogenization.Preferably 55 DEG C~75 DEG C, more preferable 60 DEG C~65 DEG C of the temperature of the homogeneous.The pressure of the homogeneous It is preferred that 4MPa~10MPa, more preferable 4MPa~6MPa, the pressure of the homogeneous is the gross pressure of twice homogenization.Described is equal Matter machine need to connect CIP (on-line cleaning)/SIP (sterilization system on line) system.The cooling of the part dilute cream is preferably cooled to 6 DEG C ~8 DEG C, the cooling of the remaining dilute cream is preferably cooled to 24 DEG C~26 DEG C, and the equipment that the cooling uses is preferably board-like Heat exchanger or tubing heat exchanger.Preferably 24 DEG C~26 DEG C of the temperature of the fermentation of the remaining dilute cream, the fermentation Preferably 23 hours~25 hours time, fermentation termination pH value control 4.3~4.4.The dilute cream fermentation postcooling Preferably 6 DEG C~8 DEG C of temperature.

Step 3. in, the raw milk and dilute cream are warming up to 40 DEG C~45 using the heating mode of this field routine DEG C, it is warming up to 40 DEG C~45 DEG C preferably by board-like or tubing heat exchanger.Mixing can be the stirring of this field routine, preferably very Idle loop stirring, operating method and condition operating method as conventional in the art and condition.The mixing is usually in raw material Uniformly mixing after homogeneous phase in terminating for breast, dilute cream and sweet substance, preferably 15 minutes~25 minutes.

Step 4. in, the described sterilization can be the sterilization of this field routine, the temperature preferably 90 DEG C~95 of the sterilization ℃.The sterilizing time preferably 5 minutes~10 minutes.The cooling is preferably cooled to 55 DEG C~60 DEG C, the cooling The preferred heat-exchangers of the plate type of equipment or tubing heat exchanger used.The pump is that the production of Dairy Production field routine pumps, It is preferred that force (forcing) pump or centrifugal pump.

Step 5. in, the preferred pasteurize of sterilization of the fermentation dilute cream, preferably 73 DEG C~77 DEG C of the temperature of sterilization. The sterilizing time preferably 25 seconds~30 seconds.The cooling is preferably cooled to 55 DEG C~60 DEG C, what the cooling used The preferred heat-exchangers of the plate type of equipment or tubing heat exchanger.The pump is that the production of Dairy Production field routine pumps, preferably spiral shell Bar pumps or impeller pump.The compensating cylinder preferred jacket cold wall tank carries out temperature control, and temperature is controlled at 55 DEG C~60 DEG C, while in cylinder Slow stirring is opened, fast preferably 30rpm~50rpm is stirred.

Step 6. in, the homogeneous can be the homogeneous of this field routine, preferably double-stage homogenization.The temperature of the homogeneous It is preferred that 55 DEG C~75 DEG C, more preferable 55 DEG C~60 DEG C.The pressure preferred 17MPa~25MPa, more preferable 19MPa of the homogeneous ~21MPa, the pressure of the homogeneous are the gross pressure of twice homogenization.The homogenizer can connect CIP (on-line cleaning)/ SIP (sterilization system on line) system.

Step 7. in, the preferred heat-exchangers of the plate type of equipment or tubing heat exchanger that the cooling uses are preferably cooling To 35 DEG C~45 DEG C, it is more preferably cooled to 39 DEG C~41 DEG C.Usually in leavening and composition, uniformly mixing is in the mixing It is terminated after homogeneous phase.Preferably 39 DEG C~41 DEG C of the temperature of the fermentation.Preferably 7 hours~9 hours time of the fermentation. The terminal pH preferably 4.50~4.60 of the fermentation.

Step 8. in, the cooling is preferably cooled to 16 DEG C~22 DEG C.The pump is preferably commonly used in the art Screw pump or impeller pump.

Step 9. in, it is described filling to meet Sanitation Standard Operating Procedures (SSOP), Good Manufacture Practice (GMP) and danger Evil analysis and the requirement of critical control point (HACCP) carry out filling.

9. also refrigeration after-ripening can be routinely carried out in step by this field later.The refrigeration after-ripening preferably includes to walk as follows Suddenly：By step, 9. qualified finished product refrigerates after-ripening 12 hours or more in 2 DEG C~6 DEG C after testing, you can.The standard of the detection It is preferred that with reference to detection project batch inspection listed in GB19302.

In another embodiment of the present invention, the raw material group of flavored fermented milk of the invention becomes feedstock composition 2#, specific formula and technique are as follows：

Feedstock composition 2# includes：Raw milk, sweet substance, lactoprotein powder, dilute cream, fermentation dilute cream and zymophyte.

In the feedstock composition 2#, preferably containing the sweet substance 6.0%~10.0%, more preferable 7.5%~ 8.0%.

In the feedstock composition 2#, preferably containing the lactoprotein powder 4.0%~5.0%, more preferable 4.3%~ 4.7%.

In the feedstock composition 2#, preferably containing the dilute cream 4.0%~6.0%, more preferable 5.0%~ 6.0%.

In the feedstock composition 2#, preferably containing the fermentation dilute cream 6.0%~7.0%, more preferable 6.5%~ 7.0%.

In the feedstock composition 2#, preferably containing the zymophyte 0.01%~0.03%, more preferable 0.02%~ 0.03%.

Above-mentioned each percentage is mass ratio of each component relative to feedstock composition 2#, and surplus is raw milk, and each group divides it Be 100%.Fermentation dilute cream therein can partly or entirely use the mixing containing dilute cream and vegetable oil of the fermentation of equivalent Fat liquor substitutes.

The lactoprotein powder can be lactoprotein commonly used in the art, preferably concentrated milk albumen powder.

The dilute cream fat content is preferably 35%, and the percentage is mass ratio of the fat relative to dilute cream.

The zymophyte includes lactobacillus bulgaricus and streptococcus thermophilus.

The present invention also provides the preparation methods of the flavored fermented milk of feedstock composition 2# comprising the following steps：

1. lactogenesis carries out centrifugal degreasing after checking and accepting, skimmed milk cooling is temporary, as raw milk；

3. 2. dilute cream and fermentation dilute cream that 1. raw milk that step obtains, step obtain is warming up to 48 DEG C~52 DEG C, with sweet substance and lactoprotein powder mixing；

4. by being sterilized after 3. composition homogeneous that step obtains；

5. 4. composition that step is obtained cools down, with zymophyte mixing, curdled milk of fermenting to obtain；

6. 5. curdled milk that step obtains is pumped to counterbalance valve to be smoothed；

7. turning over cylinder cooling, it is pumped into cylinder to be installed；

8. filling and sealing is to get finished product.

Step 1. in, the temperature of the centrifugal degreasing is 50 DEG C~55 DEG C, passes through dilute milk of throttle valve adjustment defatting machine Flow at oil export.The cooling is preferably cooled to 4 DEG C~6 DEG C, and the equipment that the cooling uses can be to prepare fermentation Conventional use of cooling equipment, preferably heat-exchangers of the plate type or tubing heat exchanger during breast.

Step 3. in, the raw milk, dilute cream and fermentation dilute cream using this field routine heating mode heating To 48 DEG C~52 DEG C, 48 DEG C~52 DEG C are warming up to preferably by board-like or tubing heat exchanger.Mixing can be that this field is conventional Stirring, preferably vacuum cycle stirring, operating method and condition operating method as conventional in the art and condition.The mixing It is terminated after usually in raw milk, dilute cream, fermentation dilute cream, sweet substance and lactoprotein powder, uniformly mixing is in homogeneous phase, preferably 30 minutes~40 minutes.

Step 4. in, the homogeneous can be the homogeneous of this field routine, preferably double-stage homogenization.The temperature of the homogeneous It is preferred that 55 DEG C~75 DEG C, more preferable 60 DEG C~65 DEG C.The pressure preferred 17MPa~25MPa, more preferable 19MPa of the homogeneous ~21MPa, the pressure of the homogeneous are the gross pressure of twice homogenization.The sterilization can be the sterilization of this field routine, institute Preferably 90 DEG C~95 DEG C of the temperature for the sterilization stated.The sterilizing time preferably 5 minutes~10 minutes.

Step 5. in, the preferred heat-exchangers of the plate type of equipment or tubing heat exchanger that the cooling uses are preferably cooling To 35 DEG C~45 DEG C, it is more preferably cooled to 40 DEG C~43 DEG C.Usually in leavening and composition, uniformly mixing is in the mixing It is terminated after homogeneous phase.Preferably 40 DEG C~43 DEG C of the temperature of the fermentation.Preferably 7 hours~9 hours time of the fermentation. The terminal pH preferably 4.50~4.60 of the fermentation.

Step 6. in, the described pump screw pump or impeller pump preferably commonly used in the art.The pressure of the back pressure It is preferred that 0.3MPa~0.8MPa, more preferable 0.4MPa~0.7MPa.

Step 7. in, the cooling is preferably cooled to 16 DEG C~22 DEG C.The pump is preferably commonly used in the art Screw pump or impeller pump.

Step 8. in, it is described filling to meet Sanitation Standard Operating Procedures (SSOP), Good Manufacture Practice (GMP) and danger Evil analysis and the requirement of critical control point (HACCP) carry out filling.

8. also refrigeration after-ripening can be routinely carried out in step by this field later.The refrigeration after-ripening preferably includes to walk as follows Suddenly：By step, 9. qualified finished product refrigerates after-ripening 12 hours or more in 2 DEG C~6 DEG C after testing, you can.The standard of the detection It is preferred that with reference to detection project batch inspection listed in GB19302.

Specific embodiment according to the present invention can be in the milk in the preparation process of flavored fermented milk of the invention It is one or more in addition nutrition fortifier, fruits and vegetables, cereal etc. before or after fermentation, flavor product numerous in variety is made.

Device therefor, such as pill tank, homogenizer, sterilization machine, jar fermenter, bottle placer etc. are equal in the preparation method of the present invention For the conventional equipment in this field, related process unless otherwise indicated, can be according to the routine techniques and conventional strip in this field Part is operated.Can also routinely carry out refrigeration after-ripening after filling by this field, typically after testing qualified finished product in 2 DEG C~6 DEG C refrigeration after-ripening 12 hours or more, you can.

Without prejudice to the field on the basis of common sense, above-mentioned each optimum condition can be combined arbitrarily each preferably to get the present invention Example.

The preparation method of the flavored fermented milk of the present invention, by will ferment dilute cream after heat treatment in Hui Tian to newborn base into Row secondary fermentation can produce the high-quality slender joss stick flavored fermented milk having good stability in the case of additive-free；Further pass through First dilute cream is fermented through mesophile, select specific fermenting microbe and control fermentation condition, can generate a large amount of biacetyl, Fragrance matters such as 3-hydroxy-2-butanone, butyric acid, and be capable of the acidity level of stabilising system weaken sour cream to system stability not Profit influences, and ensures the balance of finished product flavor.The flavored fermented milk of the present invention has preferably flavor, texture, viable bacteria Number meets relevant criterion requirement.

The positive effect of portion of techniques scheme of the present invention is：

1, existing literature has much condition optimizing discussions for mesophile and Thermophilic Bacteria combined fermentation, largely passes through Orthogonal test finds out a more suitable temperature and fermentation time so that several plants of bacterium for participating in fermentation can preferably work Make, to obtain preferably flavor, texture, viable count and control production cost.The present invention is more by the biology for using for reference microorganism Former milk is split into dilute cream and defatted milk by sample principle by process innovation, after mesophile fermentation dilute cream, Hui Tianzhi Thermophilic Bacteria is used to carry out secondary fermentation again in newborn base.So processing can dexterously carry out the strain of different optimum temperatures respectively Fermentation both maximizes the function of playing different type strain, in turn avoids issuable short of money when different type strain common fermentation Anti- effect.

Although 2, fermentation dilute cream is the product of comparative maturity in foreign countries, in the dilute cream Hui Tian to milk that will ferment into Row ferment again be currently without cross technique, reason be mainly ferment dilute cream acidity can to second step ferment generate shadow It rings.Therefore, how the present invention optimizes product formula and/or technique item on the basis of ensureing that flavor provides if creatively proposing Part, to the acidity level of stabilising system.

3, compared with traditional one-step fermentation technique, step fermentation extends fermentation time seemingly, but in industrial continuous life Suggest the raw material batch progress parallel processing that is staggered that the fermentation of dilute cream and second step are fermented during production, just will not increase in this way Fermentation total duration is suitable with the fermentation time of one-step fermentation.The technique of the present invention in application process, isolate dilute by milk Cream fermentation time is longer, and milk base fermentation time is shorter, so suggesting carrying out the volume of dilute cream fermentation tank and temporary storage tank Adjustment, to match the respective production capacity of step fermentation.In this way, parallel process, which is not only saved, accounts for the cylinder time, while also avoiding for a long time Store the risk of defatted milk cooperating microorganisms.

4, it finds during the experiment, the addition fermentation dilute cream (pH value when routinely technique is in dispensing：4.2~4.3) And additive amount it is higher when, can cause merge after system pH easily caused in 6.2~6.3 or so, sterilization process casein heat Unstable and then generation particle even lumps.In order to avoid the generation of problems, present invention optimizes fermentation dilute cream Hui Tian Workshop section, fermentation dilute cream is directly merged with being mixed with auxiliary material and sterilize cooling milk, or the dilute cream list that will ferment Merged again with being mixed with auxiliary material and sterilize cooling milk after solely sterilization is cooling, at the same set up rear homogeneous workshop section and no longer into Row heat treatment.The technique optimized in this way can ensure the texture exquisiteness of gained Yoghourt finished product without particle.

5, in view of in the technique of the present invention, Thermophilic Bacteria and mesophile can Each performs its own functions, mutually in different fermentation temperature sections It does not interfere.On this basis, further carry out that fermentation production is viscous by Thermophilic Bacteria, the sufficient exocellular polysaccharide for being metabolized output can be with It assigns casein gels enough hardness and anti-shear ability, carries out the retentiveness and viscosity that promote finished product.The production of the present invention Product can evade the use of the food additives such as stabilizer and thickener, and consumer couple is also complied with while reducing raw material cost The in-mind anticipation of high-end dairy products.

6, the present invention produces a large amount of biacetyl, second by the mesophile of separate sources in screening cheese and sour cream The fragrance matters such as acyloin, butyric acid assign the features ferment local-flavors such as product dense creamy, cheese perfume (or spice).With addition food flavor It compares, the complicated fragrance that purely fermentation is formed is more naturally pleasant.Therefore, product of the invention can also evade traditional food flavor Use, more meet the demand of natural health food.

7, the present invention in addition to the beneficial function for assigning body routine, can also promote production further by adding probiotics The sensory function of product.According to the literature, bifidobacterium lactis optimum growth temperature is at 36~38 DEG C, less than 20 DEG C or higher than 46.5 It DEG C can not grow.The present invention participates in cooperative fermentation by adding bifidobacterium lactis in step fermentation workshop section, can add up higher Active probiotic is horizontal and assists the organoleptic attribute of enhancing product, promotes the added value containing probiotic yogurt.

Description of the drawings

Fig. 1 is the process flow diagram of specific embodiments of the present invention 1.

Fig. 2 is the process flow diagram of specific embodiments of the present invention 2.

Fig. 3 is the process flow diagram of the comparative example 1 of the present invention.

Fig. 4 is the process flow diagram of the comparative example 2 of the present invention.

Fig. 5 is the curdled milk appearance of the fermentation termination of comparative example 1.

Fig. 6 is the curdled milk appearance of the fermentation termination of embodiment 1.

Fig. 7 is the dilute cream fermentation diagram of different strain at 25 DEG C.

Fig. 8 is the dilute cream fermentation diagram of different strain at 33 DEG C.

Fig. 9 is dilute cream fermentation time and the double Y-axis curves for dilute cream sensory evaluation of fermenting.

Figure 10 is the flavor substance comparison diagram of base-material before fermenting in embodiment 1 and comparative example 2.

Figure 11 is the texture analysis curve of embodiment 1 and comparative example 2.

Figure 12 A and Figure 12 B are the number of active bifid bacteria third party inspection of embodiment 1 (Figure 12 A) and comparative example 2 (Figure 12 B) Observe and predict announcement.

Specific implementation mode

It is further illustrated the present invention below by the mode of embodiment, but does not therefore limit the present invention to the reality It applies among a range.The operating process of actual conditions is not specified in the following example, according to the conventional method and item in the field Part, or selected according to the specification of instrument and equipment.

Embodiment 1

One, composition of raw materials：

Condensed skimmed cow's milk 69.786%, sucrose 8.2%, dilute cream 6.0%, dilute cream 16.0% of fermenting, zymophyte (packet Mix bacterium agent containing lactobacillus bulgaricus, streptococcus thermophilus and bifidobacterium lactis is purchased from Danisco (China) limited investment Company) 0.014%.The percentage is mass ratio of each ingredient relative to flavored fermented milk finished product.

Each material performance index meets this field regular quality standard requirement.

Two, the product of the present embodiment is produced according to following process：

Shown in Figure 1, the technological process of the product of the present embodiment includes mainly：

Raw milk is checked and accepted：Standard according to GB19301 requires to check and accept.

Centrifugal degreasing：Using online degreasing seperator, operation temperature is 50 DEG C~55 DEG C, exports the fat content of dilute cream It is 42%.

Dilute cream is sterilized：Sterilization temperature is 90 DEG C~95 DEG C；Sterilizing time is 5 minutes.

The sterile homogeneous of dilute cream：Double-stage homogenization is carried out under aseptic condition, homogenizing temperature is 60 DEG C~65 DEG C, and homogenization pressure is 4MPa~6Mpa.

Dilute cream is temporary：A part of dilute cream after sterilization, homogeneous is cooled to 6 DEG C~8 DEG C, is kept in cylinder.

Dilute cream is fermented：Another part dilute cream after sterilization, homogeneous is cooled to 24 DEG C~26 DEG C, and Lactococcus lactis is double Acetyl subspecies, leuconostoc mesenteroides subsp mesenteroides and bifidobacterium lactis are (purchased from the mixed of Danisco (China) Investment Co., Ltd Combined bacteria agent) it puts into dilute cream, and stirred 10~15 minutes in fermentation tank, so that strain is evenly dispersed into dilute cream, Heat-preservation fermentation 24 hours is 4.3~4.4 to pH at 24 DEG C~26 DEG C, be cooled to 6 DEG C~8 DEG C it is temporary.

Defatted milk concentrates：The milk solids content for promoting skimmed milk, the skimmed milk after concentration are concentrated using triple effect falling film evaporation As raw milk.Fat≤0.5% after concentration, protein >=4.2%, percentage are the mass percent relative to raw milk.

Raw milk dispensing, sterilization, cooling：Raw milk is warming up to 40 DEG C~45 DEG C, and sucrose, temporary dilute cream is added, follows Ring stirs 15 minutes~25 minutes.It is 5 minutes to be warming up to 90 DEG C~95 DEG C sterilizing times later.It is subsequently cooled to 55 DEG C~60 DEG C, it is pumped into compensating cylinder.

Dispensing stirs in compensating cylinder：Fermentation dilute cream is pumped into compensating cylinder, opens in cylinder and slowly stirs, rotating speed 30rpm~ 50rpm obtains the milk after mixing.

The sterile homogeneous of milk：Milk after each material mixing aseptically carries out double-stage homogenization, homogenizing temperature 55 DEG C~60 DEG C, homogenization pressure is 19MPa~21MPa.

Milk is fermented：Milk after homogeneous is cooled to 39 DEG C~41 DEG C, by lactobacillus bulgaricus, streptococcus thermophilus and breast Bifidobacterium is put into composition, and is stirred 10~15 minutes in fermentation tank, and strain is made to be evenly dispersed into composition. The heat-preservation fermentation 7~9 hours at 39 DEG C~41 DEG C.

Turn over cylinder cooling：When fermentation materials pH reaches 4.5~4.6, it is cooled to 16 DEG C~22 DEG C and stops fermentation, squeeze into temporary Prepare in cylinder filling.

It is filling：It is carried out under defined hygienic requirements filling.

Refrigerate after-ripening：Product refrigerates after-ripening in 2 DEG C~6 DEG C, and 12 hours time or more is to get to the product of the present embodiment.

The flavored fermented milk of the present embodiment is stored 28 days at 2~6 DEG C, and storage period delicate mouthfeel is smooth, and flavor is mellow, not There is unacceptable bleed or albumen flocculation phenomenon.

Embodiment 2

One, composition of raw materials：

Skimmed milk 76.68%, sucrose 7.5%, Evamilk albumen powder 4.3%, dilute cream 6.5% of fermenting, dilute cream 5.0%, zymophyte (including lactobacillus bulgaricus and streptococcus thermophilus, be purchased from Danisco (China) Investment Co., Ltd) 0.02%.The percentage is mass ratio of each ingredient relative to flavored fermented milk.

1. technological process：

Technological process is referring to Fig. 2.

2. description of the process：

2.1 raw milks are checked and accepted：Standard according to GB19301 requires to check and accept.

2.2 centrifugal degreasing：Using online degreasing seperator, operation temperature is 50 DEG C~55 DEG C.Export the fat of dilute cream Content is 35%.Export fat≤0.5%, protein >=3.4% of defatted milk.

2.3 dilute creams are sterilized：Sterilization temperature is 90 DEG C~95 DEG C；Sterilizing time is 5 minutes.

2.4 the sterile homogeneous of dilute cream：Double-stage homogenization is carried out under aseptic condition, homogenizing temperature is 60 DEG C~65 DEG C, homogeneous pressure Power is 4MPa~6Mpa.

2.5 dilute creams are temporary：Part dilute cream after sterilization, homogeneous is cooled to 6 DEG C~8 DEG C, is kept in cylinder.

2.6 dilute creams are fermented：Remaining dilute cream after sterilization, homogeneous is cooled to 24 DEG C~26 DEG C, and Lactococcus lactis is double Acetyl subspecies, leuconostoc mesenteroides subsp mesenteroides and bifidobacterium lactis are put into dilute cream, and in fermentation tank stirring 10~ 15 minutes, strain is made to be evenly dispersed into dilute cream, at 24 DEG C~26 DEG C heat-preservation fermentation 24 hours to pH be 4.3~4.4.

2.7 dispensing：Skimmed milk is warming up to 48 DEG C~52 DEG C, is added and keeps in dilute cream, fermentation dilute cream, sucrose and concentration ox Milk proem powder, circulation stirring 30 minutes~40 minutes.

2.8 homogeneous：Double-stage homogenization, homogenizing temperature are 60 DEG C~65 DEG C, and homogenization pressure is 19MPa~21Mpa.

2.9 sterilization：Sterilization temperature is 90 DEG C~95 DEG C；Sterilizing time is 5 minutes.

2.10 fermentation：40 DEG C~43 DEG C are cooled to, lactobacillus bulgaricus and streptococcus thermophilus are put into material, and It is stirred 10~15 minutes in fermentation tank, strain is made to be evenly dispersed into material.The heat-preservation fermentation 7~9 at 40 DEG C~43 DEG C Hour.

2.11 smoothing processing：When material pH reaches 4.5~4.6, the protein body in material, the back of the body are refined by counterbalance valve Pressure pressure is 0.4MPa~0.7MPa.

2.12 turn over cylinder cooling：Be cooled to 16 DEG C~22 DEG C, squeeze into temporary cylinder prepare it is filling.

2.13 filling：It is carried out under defined hygienic requirements filling.

2.14 refrigerating after-ripening：Product refrigerates after-ripening in 2 DEG C~6 DEG C, and 12 hours time or more is to get to the production of the present embodiment Product.

The flavored fermented milk of the present embodiment generates in entire production process without particle, and curdled milk when fermentation termination is full Exquisiteness, surface are smooth.The flavored fermented milk of the present embodiment is stored 28 days at 2~6 DEG C, and storage period delicate mouthfeel is smooth, flavor It is mellow, do not occur unacceptable bleed or albumen flocculation phenomenon.

Embodiment 3

One, composition of raw materials：

Condensed skimmed cow's milk 69.786%, sucrose 8.2%, dilute cream 16.0%, dilute cream 6.0% of fermenting, zymophyte (packet Mix bacterium agent containing lactobacillus bulgaricus, streptococcus thermophilus and bifidobacterium lactis is purchased from Danisco (China) limited investment Company) 0.014%.The percentage is mass ratio of each ingredient relative to flavored fermented milk finished product.

It is filling：It is carried out under defined hygienic requirements filling.

Embodiment 4

One, composition of raw materials：

Condensed skimmed cow's milk 69.786%, sucrose 8.2%, dilute cream 6.0%, dilute cream 16.0% of fermenting, zymophyte (packet Containing lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium lactis, lactobacillus acidophilus, Lactobacillus paracasei, lactobacillus plantarum it is mixed Combined bacteria agent is purchased from Danisco (China) Investment Co., Ltd) 0.014%.The percentage is that each ingredient is sent out relative to flavor The mass ratio of kefir milk finished product.

Dilute cream is fermented：Another part dilute cream after sterilization, homogeneous is cooled to 24 DEG C~26 DEG C, by Lactococcus lactis breast Sour subspecies, lactococcus lactis subsp, leuconostoc mesenteroides sub species cremoris and bifidobacterium lactis (are purchased from Danisco (China) The mix bacterium agent of Investment Co., Ltd) it puts into dilute cream, and stirred 10~15 minutes in fermentation tank, make strain equably Be distributed in dilute cream, heat-preservation fermentation 24 hours is 4.3~4.4 to pH at 24 DEG C~26 DEG C, be cooled to 6 DEG C~8 DEG C it is temporary.

Milk is fermented：Milk after homogeneous is cooled to 39 DEG C~41 DEG C, by lactobacillus bulgaricus, streptococcus thermophilus, breast Bifidobacterium, lactobacillus acidophilus, Lactobacillus paracasei, lactobacillus plantarum are put into composition, and 10 are stirred in fermentation tank ~15 minutes, strain is made to be evenly dispersed into composition.The heat-preservation fermentation 7~9 hours at 39 DEG C~41 DEG C.

It is filling：It is carried out under defined hygienic requirements filling.

Embodiment 5

One, composition of raw materials：

Condensed skimmed cow's milk 69.786%, sucrose 8.2%, dilute cream 6.0%, fermentation compound lard is (containing dilute cream, coconut Oil, olive oil) 16.0%, zymophyte (mix bacterium agent comprising lactobacillus bulgaricus, streptococcus thermophilus and bifidobacterium lactis, Purchased from Danisco (China) Investment Co., Ltd) 0.014%.The percentage is that each ingredient produces eventually relative to flavored fermented milk The mass ratio of product.

Compound lard ferments：Another part dilute cream after sterilization, homogeneous is cooled to 24 DEG C~26 DEG C, and coconut oil is added (account for compound lard lotion total weight 1%) and olive oil (account for compound lard lotion total weight 1%) mixing, then by lactic acid Galactococcus biacetyl subspecies, leuconostoc mesenteroides subsp mesenteroides and bifidobacterium lactis (are purchased from Danisco (China) limited investment The mix bacterium agent of company) it puts into compound lard, and stirred 10~15 minutes in fermentation tank, so that strain is evenly dispersed into In compound lard, heat-preservation fermentation 24 hours is 4.3~4.4 to pH at 24 DEG C~26 DEG C, be cooled to 6 DEG C~8 DEG C it is temporary.

Dispensing stirs in compensating cylinder：Fermentation compound lard is pumped into compensating cylinder, slow stirring, rotating speed 30rpm are opened in cylinder ~50rpm obtains the milk after mixing.

It is filling：It is carried out under defined hygienic requirements filling.

Comparative example 1

One, composition of raw materials：

Condensed skimmed cow's milk 69.786%, sucrose 8.2%, dilute cream 6.0%, dilute cream 16.0% of fermenting, zymophyte (packet Containing lactobacillus bulgaricus, streptococcus thermophilus and bifidobacterium lactis) 0.014%.The percentage is each ingredient relative to flavor The mass ratio of acidified milk finished product.

Two, the product of this comparative example is produced according to following process：

Shown in Figure 3, the technological process of the product of this comparative example includes mainly：

Dilute cream is temporary：Part dilute cream after sterilization, homogeneous is cooled to 6 DEG C~8 DEG C, is kept in cylinder.

Dilute cream is fermented：Remaining dilute cream after sterilization, homogeneous is cooled to 24 DEG C~26 DEG C, by Lactococcus lactis biacetyl Subspecies, leuconostoc mesenteroides subsp mesenteroides and bifidobacterium lactis are put into dilute cream, and 10~15 points are stirred in fermentation tank Clock makes strain be evenly dispersed into dilute cream, at 24 DEG C~26 DEG C heat-preservation fermentation 24 hours to pH be 4.3~4.4, it is cooling It is temporary to 6 DEG C~8 DEG C.

Dispensing：Raw milk is warming up to 40 DEG C~45 DEG C, and sucrose, temporary dilute cream and fermentation dilute cream, circulation stirring is added 15 minutes~25 minutes, obtain the milk of mixing.

Milk homogeneous：Double-stage homogenization, homogenizing temperature are 60 DEG C~65 DEG C, and homogenization pressure is 19MPa~21Mpa.

Milk is sterilized：Sterilization temperature is 90 DEG C~95 DEG C；Sterilizing time is 5 minutes.

Milk is fermented：39 DEG C~41 DEG C are cooled to, lactobacillus bulgaricus, streptococcus thermophilus and bifidobacterium lactis are put into It into composition, and is stirred 10~15 minutes in fermentation tank, strain is made to be evenly dispersed into composition.At 39 DEG C~41 DEG C Lower heat-preservation fermentation 7~9 hours.

Turn over cylinder cooling：When object pH to be combined reaches 4.5~4.6,16 DEG C~22 DEG C are cooled to, squeezes into temporary cylinder and prepares to fill Dress.

It is filling：It is carried out under defined hygienic requirements filling.

Refrigerate after-ripening：Product refrigerates after-ripening in 2 DEG C~6 DEG C, and 12 hours time or more is to get to the product of this comparative example.

Comparative example 2

One, composition of raw materials：

Condensed skimmed cow's milk 69.786%, sucrose 8.2%, dilute cream 22.0%, zymophyte (include bulgarian milk bar Bacterium, streptococcus thermophilus, Lactococcus lactis biacetyl subspecies, leuconostoc mesenteroides subsp mesenteroides and bifidobacterium lactis) 0.014%. The percentage is mass ratio of each ingredient relative to flavored fermented milk finished product.

Shown in Figure 4, the technological process of the product of this comparative example includes mainly：

Dilute cream is temporary：The dilute cream of abjection is cooled to 6 DEG C~8 DEG C, is kept in cylinder.

Dispensing：Raw milk is warming up to 40 DEG C~45 DEG C, and sucrose, temporary dilute cream, circulation stirring 15 minutes~25 is added Minute, the milk prepared.

Homogeneous：The milk for preparing carries out double-stage homogenization, and homogenizing temperature is 60 DEG C~65 DEG C, homogenization pressure be 19MPa~ 21Mpa。

Sterilization：Milk after homogeneous is sterilized, and sterilization temperature is 90 DEG C~95 DEG C；Sterilizing time is 5 minutes.

Fermentation：36 DEG C~38 DEG C are cooled to, by lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium lactis, Lactococcus lactis Bacterium biacetyl subspecies and leuconostoc mesenteroides subsp mesenteroides are put into composition, and are stirred 10~15 minutes in fermentation tank, Strain is set to be evenly dispersed into composition.The heat-preservation fermentation 10~12 hours at 36 DEG C~38 DEG C.

It is filling：It is carried out under defined hygienic requirements filling.

Effect compares 1

The production process of the embodiment of the present invention 1 and comparative example 1 is monitored, finds comparative example 1 as fermentation substrate There is apparent wall built-up particle by homogeneous in milk, further inoculation fermentation to terminal when product curdled milk is soft and rough surface (see Fig. 5).In contrast, the embodiment of the present invention 1 generates in entire production process without particle, and curdled milk when fermentation termination Full exquisiteness, surface are smooth (see Fig. 6).Also, the flavored fermented milk of the embodiment of the present invention 1 is stored 30 days at 2~6 DEG C, storage Period delicate mouthfeel is smooth, and flavor is mellow, does not occur unacceptable bleed or albumen flocculation phenomenon.The method of the present invention overcomes It is mellow not only to assign finished product under the demand of " additive-free " for caused production stability challenge under new process conditions Cream sense and strong junket fragrance, and improve the mouthfeel viscosity of product and the stability of texture.

In fact, the problem of the case where comparative example 1 is presented is exactly encountered in practical R＆D process.It is long-term through inventor It is insistent grope after, be analyzed as follows：

1. the analysis about particle source in comparative example 1：

Particle does not melt after being placed in oral cavity or being heated to 60 DEG C, and the soft bullet of texture, illustrates non-fat grain but albumen Denatured granules.For lactoprotein denaturation, particle is formed after casein denaturation, after lactalbumin denaturation mainly in the form of floccule In the presence of.Therefore, it can determine whether that particle source is denaturalized for casein.

2. the reason of being denaturalized about casein in comparative example 1 is analyzed：

For the pH value of normal milk 6.6~6.8 or so, the isoelectric point that denaturation precipitation occurs for casein is 4.5~4.6.It is right Ratio 1 detects pH value in raw milk ingredient station up to 6.25, although isoelectric point, the essence of denaturation has not yet been reached in system pH It is the process of a quantitative change to qualitative change, i.e., has begun that preliminary denaturation occurs at this time.On this basis, after 1 dispensing of comparative example The thermally treated denaturation that but will aggravate casein, this is because the endothermic reaction pushes weak acid ionization equilibrium to move right, hydrogen ion It generates speed to rise, causes system pH more close to casein isoelectric point.

3. the reason analysis bad about fermentation termination quality in comparative example 1：

Casein the working up curd the step of before be denaturalized in advance, fermentation process is formed by the junket in casein network matrix Protein unit is accordingly reduced, and thus causes the gel strength of protein gel net to decline, macroscopic casein is emerged in system The particle that denaturation aggregation generates.

For these reasons, the present invention is groped by long-term summary of experience and experiment, to traditional Yoghourt Production technique Line has carried out upgrading, explores a technical method for solving the problems, such as above-mentioned production.As described in Example 1, i.e. raw milk It is pumped into compensating cylinder after dispensing, sterilization, cooling, dilute cream of then fermenting is pumped directly into compensating cylinder or is to sterilize, pumped after cooling Enter compensating cylinder, sterile homogeneous, fermentation and subsequent operation are carried out after the two mixing.The improved effect of processing line is as described below：

1. the addition workshop section for dilute cream of fermenting is changed to add when sterilization postcooling by adding when dispensing, the dilute milk of fermentation is overcome It is heat-treated caused casein denaturation in the case of oily additive amount is higher and leads to the problem of particle；

2. homogeneous workshop section adds the fat floating for overcoming and occurring by the addition of fermentation dilute cream in fermentation process after The problem of, while the content of fat-protein complex in system is increased, the overall viscosity of product gets a promotion；

3. the temperature optimization of homogeneous workshop section is 55 DEG C~60 DEG C after, is avoided on the basis of guarantee fat globule abundant micronized The re-forming of denatured protein particles.

In conclusion in the planning of step fermentation production line, by fruitful process innovation, overcome new Caused production stability challenge under process conditions.Under the demand of " additive-free ", not only assign finished product mellow cream Sense and strong junket fragrance, and improve the mouthfeel viscosity of product and the stability of texture.

Effect compares 2

The fermenting microbe of dilute cream in the present invention is screened, total has screened 5 class strain combinations, fermentation temperature point Xuan Ze not be 25 DEG C and 33 DEG C, when comparing the different strain combination lag phase that fermentation dilute cream is presented at different temperatures, fermentation Between and endpoint pH.After strain combination determines, the present invention is further optimized the fermentation condition of dilute cream, determines fermentation Dilute cream can show the fermentation time of best flavor.The strain fermentation curve of different temperatures and the Optimal Curve of fermentation time are detailed See Fig. 7-Fig. 9.

According to Fig. 7 and Fig. 9 analyses it is found that lag phase of the strain at 25 DEG C is long compared with 33 DEG C of ends, while fermentation time It is slightly long.It is significantly affected however, fermentation temperature will not generate endpoint pH, endpoint pH is constant 4.2 at a temperature of different fermentations Near~4.3, and pH value will not be decreased obviously with the extension of fermentation time.Although higher cultivation temperature can shorten hair Ferment duration promotes to produce the dilute cream discovery for turning sequence efficiency, but fermenting by the identical strain of trial test, different temperatures, lower Temperature is conducive to mesophile and is metabolized and accumulates flavor substance.What it is by product institute demand of the invention is a kind of Titian type flavor hair Kefir milk, thus select 25 DEG C as target fermentation temperature.Under this fermentation temperature, by the hair for judging different strain combination preparation Ferment dilute cream, the combination of the Lactococcus lactis biacetyl subspecies, leuconostoc mesenteroides subsp mesenteroides and bifidobacterium lactis that filter out With optimal flavor.

On the basis of the above, the present invention is further optimized the fermentation time of dilute cream.From Fig. 9 analysis it is found that Under 25 DEG C of fermentation temperature, when fermenting between reach 24 hours after, sensory evaluation reaches higher score value, and when score value is with fermentation Between extension become steady.Turn sequence efficiency and power consumption values in view of actual, determines 25 DEG C of fermentation temperature, 24 hours fermentation times And the hair of the strain combination of Lactococcus lactis biacetyl subspecies, leuconostoc mesenteroides subsp mesenteroides and bifidobacterium lactis as an optimization Ferment parameter and fermenting microbe.

Effect compares 3

For base-material before the fermentation in the embodiment of the present invention 1 (condensed skimmed milk+fermentation dilute cream+dilute cream) and comparison Base-material (condensed skimmed milk+dilute cream) carries out flavor substance parsing before fermentation in example 2.The former is denoted as test specimens, and the latter is denoted as Comparative sample.

Comparative sample carries out flavor substance analysis with test specimens by gas chromatograph-mass spectrometer (GC-MS) (GC-MS), analyzes parameter For：Capillary column uses PEG20M fused-silica capillary columns (for L.D for 30m × 0.25mm, thickness of liquid film is 0.25 μm), carrier gas For He, flow velocity 0.8mL/min.It is 40 DEG C (keeping 4min) that chromatographic column, which originates column temperature, 60 DEG C is raised to 3 DEG C/min, then with 6 DEG C/min is raised to 120 DEG C, 230 DEG C of holding 5min are finally raised to 10 DEG C/min.230 DEG C of injector temperature, Splitless injecting-Sample, inspection Survey 280 DEG C of device temperature.Mass Spectrometry Conditions：Ionization mode EI, ionization voltage 70eV, filament emission current is 200 μ A, ion source temperature 200 DEG C, interface temperature is 250 DEG C.Relevant inspection data is shown in Figure 10.

Analyzed from Figure 10 it is found that biacetyl in test specimens, 2- butanone, 3-hydroxy-2-butanone and butyric acid content be all remarkably higher than comparison Sample.Wherein, biacetyl and 3-hydroxy-2-butanone come from the fermentating metabolism of strain completely, and 2- butanone (methyl ketone compounds) is naturally occurring Typical flavor substance in dilute cream.Biacetyl and 3-hydroxy-2-butanone have a pleasant butter aroma, and 2- butanone with Fruit and cream faint scent and threshold value is relatively low.Although butyric acid level has obvious raising, overall density to be less than other 3 kinds Flavor components.Butyric acid density causes product special flavour to deteriorate compared with Gao Shihui, shows putrid and deteriorated junket stink.But it dilutes But there is strong cheese fragrance after to a certain concentration, be the important flavor substance in natural cheeses.

The method of the present invention is enriched with the flavor substance in newborn base with aging process, while also to the generation of butyric acid level Effective regulation and control are formed, the flavor intensity of finished product can not only be promoted, moreover it is possible to which balance is played to the sensory effects of finished product entirety Effect.In the manufacturing process of essence, above-mentioned flavor substance is to prepare the primary raw material of cream, the essence such as Yoghourt, therefore this hair Bright product can evade the use of traditional food flavor completely in preparation process, to meet sheet of the consumer to natural health True demand.

Effect compares 4

Texture analysis, rotary viscosity and syneresis rate are carried out to the sample of the embodiment of the present invention 1, comparative example 2 to track.Matter It is spheric probe P/0.5s, depression distance 20mm, test speed 1mm/sec that Texture instrument TA-XT2, parameter are selected in structure test；Rotation Viscosity measurements select Brookfield DV2T viscosimeters to measure, and determination condition is 4 DEG C/10rpm/30 seconds, rotor model T-D (94), torque 10-100%.Syneresis rate detection method is：In the funnel that the merging of 50g samples to be tested is carried to filter paper, with burning Cup collects the whey filtered out, acquisition time 1h, whey eduction rate (%)=(quality/sample quality is precipitated in whey) × 100%. Texture analysis the result is shown in Figure 11, rotary viscosity and syneresis rate test result are shown in Table 1.

Table 1

Title	Embodiment 1 (step fermentation)	Comparative example 2 (one-step fermentation)
			Whey eduction rate/%	5.65	10.09
Viscosity/cP	138500	112500
			Hardness	499.18	407.11
Consistency	5885.9	5063.7
			Cohesiveness	289.34	212.9
Viscosity index (VI)	1826.1	1275.2

From Figure 11 and the analysis of table 1 it is found that compared with comparative example 2, shows the hardness of embodiment 1 through texture analysis, consistency, glues Poly- property and viscosity index (VI) have been respectively increased 23%, 16%, 36% and 43%.From the analysis of table 1 it is found that compared with comparative example 2, through rotation Turn viscosity and dehydration contracting shrinkage test shows that the rotary viscosity of embodiment 1 increases 23%, syneresis rate and has dropped 56%.It is comprehensive Upper data analysis, it may be said that the innovative step fermentation technique mentioned by the bright present invention can promote Thermophilic Bacteria to ferment in second step Workshop section plays best production viscosity energy, to ensure that finished product has more preferably Consistency and water-retaining property, is conducive to be promoted such Spoon digging type product organoleptic attribute and in the shelf-life product texture stablize.

Effect compares 5

The measurement of the number of active bifid bacteria is carried out to the sample of the embodiment of the present invention 1, comparative example 2, assay method refers to GB 4789.35-2010《National food safety standard food microbiological examination lactic acid bacteria is examined》, relevant third party's detection data Report refers to Figure 12 A and Figure 12 B.

Through the certification of third party testing agency, in the finished product prepared by embodiment 1 the number of active bifid bacteria be 1.7 it is standby at⁷CFU/g, the finished product that the number of active bifid bacteria is 5.0 in the finished product prepared by comparative example 2⁵CFU/g, the former is higher by nearly 2 compared with the latter A order of magnitude.Although Bifidobacterium is fermented under optimum growth temperature (37 DEG C) in comparative example 2, finished product The number of active bifid bacteria is because while that the fermentation temperature of the latter is slightly higher still far below embodiment 1 (fermentation temperature is 40 DEG C), But the Thermophilic Bacteria in system (lactobacillus bulgaricus and streptococcus thermophilus) will produce through symbiotic fermentation and be conducive at this temperature The growth factor of Bifidobacterium proliferation, therefore the viable count of Bifidobacterium can be improved significantly.

What is finally illustrated is：Above example is merely to illustrate the implementation process and feature of the present invention, and unrestricted is sent out Bright technical solution, although the present invention has been described in detail with reference to the above embodiments, those skilled in the art answer Work as understanding：It is still possible to modify or equivalently replace the present invention, without departing from the spirit and scope of the present invention any Modification or part are replaced, and should all be covered in protection scope of the present invention.

Claims

1. a kind of flavored fermented milk is prepared as fermentation substrate, inoculating starter fermentation using being added to the milk of fermentation grease Obtained flavored fermented milk；Wherein, the fermentation grease is fermentation dilute cream or with the mixing containing dilute cream and vegetable oil Acid product of the fat liquor after inoculating starter ferments.

2. flavored fermented milk according to claim 1, wherein the additive amount of the fermentation grease in milk be 6%~ 30%.

3. flavored fermented milk according to claim 1 or 2, wherein it is described fermentation grease in fat content be 32%~ 45%, pH value is 3.8~4.6；

Preferably, it is described fermentation grease be using dilute cream be raw material or with containing dilute cream and vegetable oil compound lard breast Liquid is that raw material is prepared through mesophile fermentation；

It is highly preferred that in the dilute cream raw material, dairy fat content 32%~45%；The mixing containing dilute cream and vegetable oil In fat liquor, the fat content that total lipid content 32%~45%, wherein vegetable oil are provided is less than 10%.

4. flavored fermented milk according to claim 3, wherein the mesophile include Lactococcus lactis biacetyl subspecies, Leuconostoc mesenteroides subsp mesenteroides, bifidobacterium lactis, Lactococcus lactis subsp. lactis, lactococcus lactis subsp, goldbeater's skin are bright It is one or more in beading bacterium subsp. cremoris.

5. flavored fermented milk according to claim 1, wherein the composition of milk for being added to fermentation grease includes：

Ferment grease 6%~30%；

Milk surplus；The milk is skim milk, lowfat milk or whole milk；

Further, the raw material composition of the milk is also optionally included with：Its of white granulated sugar 0%~10% or equal sweetness His sweetening material, dilute cream 0~7%, lactoprotein powder 0~5.0%.

6. flavored fermented milk according to claim 1, wherein the composition of milk for being added to fermentation grease includes：

Ferment grease 6%~7%；

Lactoprotein powder 4.0%~5.0%；

Other sweetening materials of white granulated sugar 0%~10% or equal sweetness；

Dilute cream 0~7%；

Milk surplus；The milk is skim milk, lowfat milk or whole milk.

7. flavored fermented milk according to claim 1, wherein the milk for being added to fermentation grease is inoculation comprising thermophilic The leavening of hot bacterium ferments；

Preferably, the Thermophilic Bacteria includes lactobacillus bulgaricus and streptococcus thermophilus, and it includes breast to be gone back in leavening alternative Bifidobacterium, lactobacillus acidophilus, Lactobacillus casei, lactobacillus fermenti, format lactobacillus, Lactobacillus helveticus, Yue Shi lactobacillus, pair It is one or more in Lactobacillus casei, lactobacillus plantarum, lactobacillus reuteri, Lactobacillus rhamnosus.

8. a kind of method preparing claim 1~7 any one of them flavored fermented milk, the method comprising the steps of：

The milk for being added to fermentation grease is prepared, and homogeneous is carried out under 55 DEG C~75 DEG C, 17MPa~25MPa pressure, is dropped later Temperature is cooled to fermentation temperature；

The inoculating starter into above-mentioned milk after cooling, ferment 7 hours~9 hours to pH at 39 DEG C~41 DEG C reach 4.5~ 4.6, terminate fermentation, it is filling, obtain flavor fermentation milk product；

Preferably, it is that the other components in milk in addition to the grease that ferments are mixed when preparing the milk for being added to fermentation grease Milk is sterilized and is cooled down, addition fermentation grease, then carries out the homogeneous, later cooling down to fermentation temperature.

9. a kind of method preparing the flavored fermented milk described in claim 6, the method comprising the steps of：

By each component mixing in milk to be configured to be added to the milk of fermentation grease, and homogeneous sterilization is carried out, cooled down later It is cooled to fermentation temperature；

The inoculating starter into above-mentioned milk after cooling, ferment 7 hours~9 hours to pH at 39 DEG C~41 DEG C reach 4.5~ 4.6, terminate fermentation and obtains curdled milk material；

Terminate curdled milk material pumping to the counterbalance valve after fermentation to be smoothed, it is filling later, obtain flavor fermentation milk product； Preferably, the pressure of the counterbalance valve is 0.3MPa~0.8MPa, more preferably 0.4MPa~0.7MPa.

10. a kind of method preparing claim 1~7 any one of them flavored fermented milk, the method comprising the steps of：

Lactogenesis carries out centrifugal degreasing after checking and accepting, and obtains skimmed milk and dilute cream；

For dilute cream after sterilization, sterile homogeneous, inoculation mesophile fermentation prepares fermentation dilute cream；

Fermentation dilute cream is added in skimmed milk and prepares milk, and inoculation ferments 7 at 39 DEG C~41 DEG C of the leavening comprising Thermophilic Bacteria Hour~reach within 9 hours to pH 4.5~4.6, terminate fermentation, it is filling, obtain flavor fermentation milk product.