CN108902309A - A kind of preparation method of the viable type yoghurt without sugar of secondary fermentation removing lactose - Google Patents
A kind of preparation method of the viable type yoghurt without sugar of secondary fermentation removing lactose Download PDFInfo
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- 230000004151 fermentation Effects 0.000 title claims abstract description 71
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 53
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- 239000008101 lactose Substances 0.000 title claims abstract description 44
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- 239000000811 xylitol Substances 0.000 claims abstract description 10
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 10
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- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims description 10
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 10
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 7
- 238000009928 pasteurization Methods 0.000 claims description 7
- 239000002253 acid Substances 0.000 claims description 6
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- 238000007872 degassing Methods 0.000 claims description 2
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- 229920002472 Starch Polymers 0.000 description 4
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical class OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 4
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- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The present invention relates to a kind of preparation methods of the viable type yoghurt without sugar of secondary fermentation removing lactose, include the following steps：Raw milk is only newborn, and pasteurized process, centrifugal degreasing, remaining substance carries out heating homogeneous, then ferments, and when acidified milk pH is 4.3-4.7, stops fermentation, and standing excludes upper layer whey liquid, isolates casein enrichment body；The fresh milk rouge and casein isolated are enriched with body, water, raw milk, emulsifier to mix, is stirred after PURE WHEY, xylitol and stabilizer then is added, is sterilized, obtain sterilising prods；Cooling inoculation, secondary fermentation stop fermentation refrigeration, obtain the yoghurt without sugar when acidity is 65-70 ° of T.The Yoghourt of method preparation of the invention does not add white sugar, and is stripped of the lactose contained by milk ontology, and sugar content is lower, total sugar content < 0.5g/100ml, and being suitble to diabetic, probably sugar and people to lose weight body, this kind of to special procure Consumer groups edible.
Description
Technical field
The invention belongs to technical field of processing dairy products, and in particular to a kind of viable type sugar-free of secondary fermentation removing lactose
The preparation method of Yoghourt.
Background technique
Yoghourt is to add beneficial bacterium (leavening) into milk again after pasteurize using milk as raw material, fermented
Afterwards, then a kind of filling milk product is cooled down.Sour milk product is mostly with coagulating type, stirred type and the various fruit juice of addition currently on the market
The fruit-flavor type of the auxiliary materials such as jam is more.Yoghourt not only remains all advantages of milk, and the processed process of some aspects is also
It maximizes favourable factors and minimizes unfavourable ones, becomes the nutrient and healthcare products for being more suitable for the mankind.
Lactoprotein 2.9%~3.6% in raw milk (80% is casein, and 20% is lactalbumin)；Butter oil
3.1%~4.6%；Lactose 4.8%~5.6%；Lactose is to be condensed by a molecule glucose and a molecule galactolipin and be formed disaccharide
Form exist, can be decomposed into small enteral and hold digestible glucose and galactolipin is absorbed by the body (lactose intolerance symptom
Except crowd).Yoghourt is fermented by plain chocolate, and during producing Yoghourt using milk, lactose is bred as mushroom
Sole nutrition base plays the role of crux, not the participation of lactose, and only lactoprotein and butterfat can not be fermented into Yoghourt.Acid
The fermentation process of milk can by the lactose and breaks down proteins in milk, make in milk sugar, protein there is 20% or so to be hydrolyzed into for
After fat is fermented in small molecule (such as galactolipin and lactic acid, small peptide chain and amino acid), milk, content of fatty acid is than former
Material milk increases by 2 times, these variations keep Yoghourt more easy to digest and absorb, and the utilization rate of various nutrients is improved.Except remaining
Outside whole nutritional ingredients of fresh milk, lactic acid bacteria can also generate small peptide chain cream egg necessary to human nutrition during the fermentation
White, a variety of amino acid, B family vitamin abundant, a variety of probiotics short chain fatty acids.
Country's Yoghourt only accounts for the 15% of the liquid milk total market size at present, and developed country accounts for 40%.Yoghourt is full of nutrition, food
Imitate cognition extremely universal by people.The market exceeded 100 billion is consequently formed, and is increased with the rate in year 15%, market prospects are wide
It is wealthy.
For the flavor and palatability for increasing Yoghourt, white sugar is also added in production process, in finished product Yoghourt, total reducing sugar (carbon water
Compound) content commonly reaches 10% or more, and be not suitable for diabetic and probably sugared Consumer groups are edible.This just makes diabetes
Patient, probably sugared and people to lose weight body are this kind of to special procure consumer's steering demand " no carbohydrate Yoghourt " product.Multiple types currently on the market
The nominally product of " yoghurt without sugar " is only white sugar not to be added when producing Yoghourt, but do not remove contained by milk ontology
Lactose.
For these reasons, the present invention is specifically proposed.
Summary of the invention
In order to solve problem above of the existing technology, the present invention provides a kind of viable bacterias of secondary fermentation removing lactose
The Yoghourt of the preparation method of type yoghurt without sugar, method preparation of the invention does not add white sugar, and is stripped of contained by milk ontology
Lactose, sugar content is lower, total sugar content < 0.5g/100ml, be suitble to diabetic and probably sugared Consumer groups be edible, this
The preparation method of invention can be using the low-temperature milk or room temperature milk and Yoghourt Production equipment that domestic Dairy Enterprise now uses, Ke Yi great
Large-scale production.
To achieve the goals above, the present invention adopts the following technical scheme that：
A kind of preparation method of the viable type yoghurt without sugar of secondary fermentation removing lactose, includes the following steps：
(1) qualified raw milk will be examined only newborn, pasteurized process, degassing is cooled to 40-42 DEG C, centrifugal degreasing,
Fresh milk rouge is isolated, remaining substance carries out heating homogeneous, is put into sterile cold and hot fermentor, is cooled to 38-40 DEG C of inoculation, cools down
It ferments, when acidified milk pH is 4.3-4.7, stops fermentation, be cooled to 15-25 DEG C, stand 2-6h, exclude upper layer whey
Liquid isolates casein enrichment body, is cooled to 5-10 DEG C；
(2) the fresh milk rouge and casein isolated are enriched with body, water, raw milk, emulsifier to mix, are heated up to 55-60
DEG C, the high-speed stirred 15-30min at 2800r/s；
(3) it is then added after PURE WHEY, xylitol and stabilizer and stirs 15-30min in 960r/s, acid is adjusted, in 15-
20MPa homogeneous, 95 DEG C/300s pasteurization, obtains sterilising prods；
(4) sterilising prods are cooled to 40-42 DEG C of inoculation, strain is lactobacillus bulgaricus, streptococcus thermophilus, acidophilus cream
Sour bacterium and Bifidobacterium, secondary fermentation stop fermentation when acidity is 65-70 ° of T, be cooled to 10-20 DEG C, and stirring demulsification is filling,
Temperature is 2-5 DEG C of refrigeration 12-14h, obtains the yoghurt without sugar.
Step (1) of the invention is the Yoghourt curdled milk casein and whey liquid of preparative separation, obtains the Yoghourt through everfermentation
Curdled milk casein is discharged with whey liquid because being dissolved in whey containing lactose, galactolipin, reaches demulsification in the milk through everfermentation
The purpose of sugar.
Raw material raw milk composition of the invention is shown in Table 1.
Table 1
| Lactose (%) | Protein (%) | Fresh milk rouge (%) | Ash (%) | Moisture content (%) |
| 4.5 | 3.0 | 3.4 | 0.7 | 88.4 |
Casein enrichment body of the invention and fresh milk rouge yield are shown in Table 2.
Table 2
| Fresh Milk | Casein is enriched with body | Fresh milk rouge | Whey is discharged |
| 1000kg | 35kg | 40kg | 925kg |
Ingredient in casein enrichment body is shown in Table 3.
Table 3
| Casein | Lactose | Moisture content |
| 74.28% | 1.16% | 24.56% |
Fresh milk rouge Testing index is shown in Table 4.
Table 4
| Butterfat | Casein |
| 85% | 15% |
The composition of PURE WHEY of the invention is shown in Table 5.
Table 5
| Lactalbumin | Fat | Lactose | Ash | Moisture content |
| 80% | 4% | 8% | 4% | 4% |
Heretofore described removing lactose is not implied that removes lactose before preparing Yoghourt, and is only only to be completed the
Lactose is removed after one time fermentation, this is because lactose is the effect for playing key as the sole nutrition base of mushroom breeding, is not had
The participation of lactose, only lactoprotein and butterfat can not be fermented into Yoghourt, and the fermentation process of Yoghourt can be by the lactose in milk
And breaks down proteins, make sugar, protein in milk there is 20% or so to be hydrolyzed into for small molecule.
Further, pasteurization is to handle 12-18min at 80-90 DEG C in step (1).
Further, the degreasing rate of centrifugal degreasing is 85-90% in step (1), and the fresh milk rouge isolated is cold at 0-5 DEG C
Hiding.
It further, is 55-65 DEG C in temperature in step (1), pressure is homogenization under 18-25MPa.
Further, the strain being inoculated in step (1) be lactobacillus bulgaricus, streptococcus thermophilus, lactobacterium acidophilus and
Bifidobacterium, the temperature for the fermentation that cools down are 35-40 DEG C, fermentation time 8-10h.
Further, according to parts by weight in step (2), fresh milk rouge 10-50 parts by weight, casein are enriched with body 35-40 weight
Part, water 741.5-802.5 parts by weight, raw milk 60-80 parts by weight, emulsifier 0.3-0.7 parts by weight.
Further, according to parts by weight in step (2), 40 parts by weight of fresh milk rouge, casein are enriched with 35 parts by weight of body, water
766.5 parts by weight, 70 parts by weight of raw milk, 0.5 parts by weight of emulsifier.
Further, in step (3) according to parts by weight, PURE WHEY 10-15 parts by weight, xylitol 70-80 parts by weight,
Stabilizer 2-3 parts by weight.
Further, according to parts by weight, 10 parts by weight of PURE WHEY, 70 parts by weight of xylitol, stabilizer in step (3)
3 parts by weight.
Further, the emulsifier is lecithin and casein sodium, and the stabilizer is pectin, agar and second
Acylated double starch adipates.
Further, the secondary fermentation temperature in step (4) is 41-43 DEG C, and fermentation time is 4-6 hours.
Lactose is 0.42-0.48g/100ml, protein content 4.3- in the yoghurt without sugar of method preparation of the invention
4.5g/100ml fatty content is 1.0-3.7g/100ml.
Compared with prior art, beneficial effects of the present invention are：
(1) Yoghourt of method of the invention preparation does not add white sugar, and is stripped of the lactose contained by milk ontology, containing sugar
Lower, total sugar content < 0.5g/100ml is measured, is suitble to diabetic, probably sugar and people to lose weight body is this kind of special procures Consumer groups
It is edible；(2) preparation method of the invention can be using the low-temperature milk or room temperature milk and Yoghourt Production that domestic Dairy Enterprise now uses
Equipment can be mass produced；
(3) stability of yoghurt without sugar prepared by the present invention is good, good in taste, stores no whey for a long time and is precipitated and is layered
Phenomenon；
(4) present invention prepares yoghurt without sugar using fermenting twice method, and the purpose of fermentation is in order to by milk casein for the first time
Separated with whey liquid, due to through everfermentation lactose and galactolipin be dissolved in whey, as whey liquid is discharged, thus by lactose
Removing, second of fermentation use raw milk, and PURE WHEY and casein enrichment body contain a small amount of lactose, provide secondary hair
The nutrition of ferment lactic acid bacteria, when fermenting for the second time, the former milk fresh milk rouge of addition increases the wind of Yoghourt because of the unique rouge perfume of fermentation generation
Taste.
Specific embodiment
To make the object, technical solutions and advantages of the present invention clearer, technical solution of the present invention will be carried out below
Detailed description.Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Base
Embodiment in the present invention, those of ordinary skill in the art are obtained all without making creative work
Other embodiment belongs to the range that the present invention is protected.
Embodiment 1
A kind of preparation method of the viable type yoghurt without sugar of the secondary fermentation removing lactose of the present embodiment, including walk as follows
Suddenly：
(1) qualified raw milk will be examined only newborn, pasteurized process 12mim at being 80 DEG C in temperature drops after sterilizing
Temperature is to 40 DEG C, and centrifugal degreasing isolates fresh milk rouge, degreasing rate 85%, and the fresh milk rouge isolated is refrigerated at 0 DEG C, remaining object
Matter heating is 55 DEG C in temperature, and pressure is to carry out homogenization under 18MPa, is put into sterile cold and hot fermentor, is cooled to 38 DEG C and connects
Kind of direct putting type bacterium 10-30U/T, strain are lactobacillus bulgaricus, streptococcus thermophilus, lactobacterium acidophilus and Bifidobacterium, then
Cooling is fermented, cold fermentation, reduces fermentation rate, prevents the excessively enhancing of production acid from flavor substance being promoted to be formed, the temperature of fermentation
Degree is 35 DEG C, fermentation time 8h, and when acidified milk pH is 4.3-4.7, casein flocking settling whey is precipitated, and stops fermentation,
15 DEG C are cooled to, 2h is stood, excludes upper layer whey liquid, the secondary exclusion whey liquid of plate and frame filter press is separated from fermented milk
Casein is enriched with body out, is cooled to 5 DEG C；
(2) the fresh milk rouge 10kg and casein that isolate are enriched with body 35kg, deionization pure water 741.5kg, fresh ox
Milk 60kg, emulsifier 0.3kg mixing, are heated up to 55 DEG C, the high-speed stirred 15min at 2800r/s；
(3) PURE WHEY 10kg, xylitol 70kg and stabilizer 2kg is then added, stabilizer be pectin, agar and
The double starch adipates of acetylation are mixed with arbitrary proportion, and emulsifier is that lecithin and casein sodium are mixed with arbitrary proportion,
In 15MPa homogeneous, 95 DEG C/300s pasteurization obtains sterilising prods；
(4) sterilising prods are cooled to 40 DEG C of inoculation direct putting type bacterium 10-30U/T, strain is lactobacillus bulgaricus, thermophilic
Streptococcus, lactobacterium acidophilus and Bifidobacterium, secondary fermentation, fermentation temperature are 41 DEG C, fermentation time 4h, detect that acidity is
Stop fermentation when 65-70 ° of T, is cooled to 10 DEG C, is slowly stirred demulsification, filling, temperature is 2 DEG C of refrigeration 12h after-ripening, and it is qualified to examine,
Obtain the yoghurt without sugar.
Embodiment 2
A kind of preparation method of the viable type yoghurt without sugar of the secondary fermentation removing lactose of the present embodiment, including walk as follows
Suddenly：
(1) qualified raw milk will be examined only newborn, pasteurized process 15mim at being 85 DEG C in temperature drops after sterilizing
Temperature is to 41 DEG C, and centrifugal degreasing isolates fresh milk rouge, degreasing rate 87%, and the fresh milk rouge isolated is refrigerated at 3 DEG C, remaining object
Matter heating is 60 DEG C in temperature, and pressure is to carry out homogenization under 21MPa, is put into sterile cold and hot fermentor, is cooled to 39 DEG C and connects
Kind of direct putting type bacterium 10-30U/T, strain are lactobacillus bulgaricus, streptococcus thermophilus, lactobacterium acidophilus and Bifidobacterium, then
Cooling is fermented, cold fermentation, reduces fermentation rate, prevents the excessively enhancing of production acid from flavor substance being promoted to be formed, the temperature of fermentation
Degree is 37 DEG C, fermentation time 9h, and when acidified milk pH is 4.3-4.7, casein flocking settling whey is precipitated, and stops fermentation,
20 DEG C are cooled to, 4h is stood, excludes upper layer whey liquid, the secondary exclusion whey liquid of plate and frame filter press is separated from fermented milk
Casein is enriched with body out, is cooled to 7.5 DEG C；
(2) the fresh milk rouge 40kg and casein that isolate are enriched with body 35kg, deionization pure water 766.5kg, fresh ox
Milk 70kg, emulsifier 0.5kg mixing, are heated up to 55 DEG C, the high-speed stirred 15min at 2800r/s；
(3) PURE WHEY 10kg, xylitol 70kg and stabilizer 3kg is then added, stabilizer be pectin, agar and
The double starch adipates of acetylation are mixed with arbitrary proportion, and emulsifier is that lecithin and casein sodium are mixed with arbitrary proportion,
In 17MPa homogeneous, 95 DEG C/300s pasteurization obtains sterilising prods；
(4) sterilising prods are cooled to 40 DEG C of inoculation direct putting type bacterium 10-30U/T, strain is lactobacillus bulgaricus, thermophilic
Streptococcus, lactobacterium acidophilus and Bifidobacterium, secondary fermentation, fermentation temperature are 42 DEG C, fermentation time 5h, detect that acidity is
Stop fermentation when 65-70 ° of T, be cooled to 15 DEG C, be slowly stirred demulsification, filling, temperature is 3.5 DEG C of refrigeration 12h after-ripening, examines and closes
Lattice obtain the yoghurt without sugar.
Embodiment 3
A kind of preparation method of the viable type yoghurt without sugar of the secondary fermentation removing lactose of the present embodiment, including walk as follows
Suddenly：
(1) qualified raw milk will be examined only newborn, pasteurized process 15mim at being 85 DEG C in temperature deaerates, cooling
To 42 DEG C, centrifugal degreasing isolates fresh milk rouge, degreasing rate 90%, and the fresh milk rouge isolated is refrigerated at 5 DEG C, remaining substance
Heating is 65 DEG C in temperature, and pressure is to carry out homogenization under 25MPa, is put into sterile cold and hot fermentor, is cooled to 40 DEG C of inoculations
Direct putting type bacterium 10-30U/T, strain are lactobacillus bulgaricus, streptococcus thermophilus, lactobacterium acidophilus and Bifidobacterium, are then dropped
Temperature is fermented, cold fermentation, reduces fermentation rate, prevents the excessively enhancing of production acid from flavor substance being promoted to be formed, the temperature of fermentation
It is 40 DEG C, fermentation time 10h, when acidified milk pH is 4.3-4.7, casein flocking settling whey is precipitated, and stops fermentation, drop
Temperature stands 6h to 25 DEG C, excludes upper layer whey liquid, and the secondary exclusion whey liquid of plate and frame filter press is isolated from fermented milk
Casein is enriched with body, is cooled to 10 DEG C；
(2) the fresh milk rouge 50kg isolated, casein are enriched with body/40kg, deionization pure water 802.5kg, fresh ox
Milk 80kg, emulsifier 0.7kg mixing, are heated up to 60 DEG C, the high-speed stirred 30min at 2800r/s；
(3) PURE WHEY 15kg, xylitol 80kg and stabilizer 3kg is then added, stabilizer be pectin, agar and
The double starch adipates of acetylation are mixed with arbitrary proportion, and emulsifier is that lecithin and casein sodium are mixed with arbitrary proportion,
In 20MPa homogeneous, 95 DEG C/300s pasteurization obtains sterilising prods；
(4) sterilising prods are cooled to 42 DEG C of inoculation direct putting type bacterium 10-30U/T, strain is lactobacillus bulgaricus, thermophilic
Streptococcus, lactobacterium acidophilus and Bifidobacterium, secondary fermentation, fermentation temperature are 43 DEG C, fermentation time 6h, detect that acidity is
Stop fermentation when 65-70 ° of T, is cooled to 20 DEG C, is slowly stirred demulsification, filling, temperature is 5 DEG C of refrigeration 12h after-ripening, and it is qualified to examine,
Obtain the yoghurt without sugar.
Each component content of the viable type yoghurt without sugar of the secondary fermentation removing lactose of embodiment 1-3 preparation is carried out respectively
Measurement, the results are shown in Table 6.
Table 6
| Sample | Lactose (g/100ml) | Protein (g/100ml) | Fatty (g/100ml) |
| Embodiment 1 | 0.45 | 4.3 | 1.0 |
| Embodiment 2 | 0.42 | 4.5 | 3.7 |
| Embodiment 3 | 0.48 | 4.4 | 2.5 |
The above description is merely a specific embodiment, but scope of protection of the present invention is not limited thereto, any
Those familiar with the art in the technical scope disclosed by the present invention, can easily think of the change or the replacement, and should all contain
Lid is within protection scope of the present invention.Therefore, protection scope of the present invention should be based on the protection scope of the described claims.
Claims (10)
1. a kind of preparation method of the viable type yoghurt without sugar of secondary fermentation removing lactose, which is characterized in that include the following steps：
(1) qualified raw milk will be examined only newborn, pasteurized process, degassing is cooled to 40-42 DEG C, and centrifugal degreasing separates
Fresh milk rouge out, remaining substance carry out heating homogeneous, are put into sterile cold and hot fermentor, are cooled to 38-40 DEG C of inoculation, and cooling carries out
Fermentation stops fermentation when acidified milk pH is 4.3-4.7, is cooled to 15-25 DEG C, stands 2-6h, excludes upper layer whey liquid, point
Casein enrichment body is separated out, is cooled to 5-10 DEG C；
(2) the fresh milk rouge and casein isolated are enriched with body, water, raw milk, emulsifier to mix, are heated up to 55-60 DEG C,
High-speed stirred 15-30min under 2800r/s；
(3) it is then added after PURE WHEY, xylitol and stabilizer and stirs 15-30min in 960r/s, acid is adjusted, in 15-
20MPa homogeneous, 95 DEG C/300s pasteurization, obtains sterilising prods；
(4) sterilising prods are cooled to 40-42 DEG C of inoculation, strain is lactobacillus bulgaricus, streptococcus thermophilus, lactobacterium acidophilus
And Bifidobacterium, secondary fermentation stop fermentation when acidity is 65-70 ° of T, be cooled to 10-20 DEG C, stirring is demulsified, filling, temperature
For 2-5 DEG C of refrigeration 12-14h, the yoghurt without sugar is obtained.
2. the preparation method of the viable type yoghurt without sugar of secondary fermentation removing lactose according to claim 1, feature exist
In pasteurization is to handle 12-18min at 80-90 DEG C in step (1).
3. the preparation method of the viable type yoghurt without sugar of secondary fermentation removing lactose according to claim 1 or 2, feature
It is, the degreasing rate of centrifugal degreasing is 85-90% in step (1), and the fresh milk rouge isolated is refrigerated at 0-5 DEG C.
4. the preparation method of the viable type yoghurt without sugar of secondary fermentation removing lactose according to claim 1, feature exist
In, in step (1) temperature be 55-65 DEG C, pressure be 18-25MPa under homogenization.
5. the preparation method of the viable type yoghurt without sugar of secondary fermentation removing lactose according to claim 1, feature exist
In the strain being inoculated in step (1) is lactobacillus bulgaricus, streptococcus thermophilus, lactobacterium acidophilus and Bifidobacterium, cooling hair
The temperature of ferment is 35-40 DEG C, fermentation time 8-10h.
6. the preparation method of the viable type yoghurt without sugar of secondary fermentation removing lactose according to claim 1, feature exist
According to parts by weight in step (2), fresh milk rouge 10-50 parts by weight, casein are enriched with body 35-40 parts by weight, water 741.5-
802.5 parts by weight, raw milk 60-80 parts by weight, emulsifier 0.3-0.7 parts by weight.
7. the preparation method of the viable type yoghurt without sugar of secondary fermentation removing lactose according to claim 6, feature exist
In 40 parts by weight of fresh milk rouge, casein enrichment 35 parts by weight of body, 766.5 parts by weight of water, fresh according to parts by weight in step (2)
70 parts by weight of milk, 0.5 parts by weight of emulsifier.
8. the preparation method of the viable type yoghurt without sugar of secondary fermentation removing lactose according to claim 1, feature exist
According to parts by weight, PURE WHEY 10-15 parts by weight, xylitol 70-80 parts by weight, stabilizer 2-3 weight in step (3)
Part.
9. the preparation method of the viable type yoghurt without sugar of secondary fermentation removing lactose according to claim 8, feature exist
According to parts by weight, 10 parts by weight of PURE WHEY, 70 parts by weight of xylitol, 3 parts by weight of stabilizer in step (3).
10. the preparation method of the viable type yoghurt without sugar of secondary fermentation removing lactose according to claim 1, feature exist
In the secondary fermentation temperature in step (4) is 41-43 DEG C, and fermentation time is 4-6 hours.
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| CN111869745A (en) * | 2020-07-30 | 2020-11-03 | 内蒙古牧名食品有限责任公司 | Preparation process of fermented whey beverage |
| CN112568290A (en) * | 2020-12-08 | 2021-03-30 | 青海旭美食品有限公司 | Preparation method of freeze-dried yogurt flower |
| CN113854354A (en) * | 2021-06-17 | 2021-12-31 | 集美大学 | Preparation method of low-lactose dairy product rich in honey pomelo fiber |
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