CN109380655A - 一种添加牛油的牛奶布丁及制作方法 - Google Patents
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Abstract
本发明属于食品加工技术领域,公开了一种添加牛油的牛奶布丁的制作方法,其包括如下步骤:1)称取原料,2)制备组分A,3)制备稀释液,4)制备组分B,5)制备均质料,6)灌装、杀菌、冷冻以及冷藏。本发明制作方法制备的牛奶布丁具有口感佳、贮藏时间长等特点。
Description
技术领域
本发明属于食品加工技术领域,尤其涉及一种添加牛油的牛奶布丁及制作方法。
背景技术
布丁,食物名,英语pudding的译音,亦有称作“布甸”,是一种凝冻态半固体乳制品,流行于欧美各国,一般作为甜点或饭后甜食。近些年,国内对布丁产品的研究越来越多,也涌现出不少布丁产品的生产商。目前,牛奶布丁主要是以水、奶粉、白砂糖等为主要原料,适量添加食品添加剂等辅料,经调配、乳化、杀菌、均质、罐装等工艺完成,其适合成长期儿童身体发育的需要,能增加食欲,适合工业大量生产并推广。
布丁的品质受原料配伍以及生产工艺的影响,主要存在以下几个方面的缺点:营养成分单一,原料配伍不合理,工艺技术不成熟,导致产品的口感不能满足消费者的需求,存在口感粗糙、不细腻,缺乏牛奶香味和奶油感;凝胶特性较差,运输过程中发生机械震荡,会造成组织结构受到损坏,影响产品的外观;保质期一般较短,大多仅在三个月-六个月之间,不能满足常温储运要求。上述缺点限制了牛奶布丁产品的市场推广。
发明内容
本发明所要解决的技术问题是克服现有技术之缺陷、提供一种添加牛油的牛奶布丁的制作方法,该牛奶布丁具有口感佳、贮藏时间长等特点。
为实现本发明目的所使用的技术方案为:
一种添加牛油的牛奶布丁的制作方法,其包括如下步骤:1)称取原料,2)制备组分A,3)制备稀释液,4)制备组分B,5)制备均质料,6)灌装、杀菌、冷冻以及冷藏。
具体地,所述方法包括如下步骤:
1)称取原料:按照1吨配方计,牛奶粉43kg,白砂糖40kg,乳化剂5kg,DL-苹果酸1.5-2.0kg,乳酸1.5-2.0kg,蜂蜜1.5-2.0kg,牛油1.5-2.0kg,β-胡萝卜素0.5-0.6kg,保加利亚乳杆菌0.3-0.4kg,嗜热链球菌0.3-0.4kg,其余为饮用纯净水;
2)制备组分A:按1kg的牛奶粉和8kg饮用纯净水充分搅拌均匀,泵入发酵缸,升温至90℃杀菌15min,然后降至40℃,接入保加利亚乳杆菌0.3-0.4kg和嗜热链球菌0.3-0.4kg,维持200rpm,温度为40℃,发酵6-8小时,然后降温至20-30℃,得到组分A;
3)制备稀释液:将DL-苹果酸和乳酸添加到剩余的饮用纯净水中,搅拌均匀,得到稀释液;
4)制备组分B:将乳化剂拌入白砂糖置于配料缸中,并升温至65℃,高速剪切,使之充分溶化,然后依次将剩余牛奶粉、蜂蜜、牛油以及β-胡萝卜素放入配料缸中,剪切均匀后,泵入乳化缸,再将稀释液慢慢均匀加入乳化缸,升温到85℃,杀菌15min,然后降温至20-30℃,得到组分B;
5)制备均质料:将组分A添加到组分B中,并于65℃、25MPa压力下进行第一次均质,再于60℃、18MPa压力下进行第二次均质,然后于55℃、12MPa压力下进行第三次均质,得到均质料;
6)灌装、杀菌、冷冻以及冷藏:将均质料进行灌装,封口,于85℃条件下杀菌20min,然后移至-18℃冷冻4h,再移至4℃冷藏,即得。
优选地,所述乳化剂按照如下工艺制备而得:将羧甲基纤维素钠、果胶以及海藻酸钠按照质量比2∶1∶1混合制备而得。
优选地,所述牛奶粉为全脂牛奶粉,蛋白含量为30-35wt%。作为其他技术方案,本发明还可以选择鲜牛乳作为牛奶粉的替代品,所述牛奶粉或者鲜牛乳均不含有抗生素。
优选地,所述保加利亚乳杆菌和嗜热链球菌的浓度均为1×109个/g。
本发明还要求保护根据上述任其一所述的制作方法制作的牛奶布丁。
本发明的有益效果主要包括但是并不限于以下几个方面:
本发明产品通过添加适量苹果酸和乳酸可以提高风味和口感;β-胡萝卜素可作为着色剂,提高感官色泽;蜂蜜和牛油不但可以提高甜味和奶油香味,可以使产品的口感更加细腻和爽滑;
本发明原料配伍合理,解决了产品中细小颗粒的凝胶难题,同时配料的程序变得更加简单和流畅;
本发明牛奶布丁感官效果好,组织细腻、均匀、无气泡、无乳清析出,入口清爽丝滑醇厚,奶香味浓郁,甜度适宜,风味独特,回味无穷,深受消费者喜欢,取得了较好的市场反应,品质和保质期均优于同类中性布丁产品;在运输过程中能经受机械震荡和温度波动,可以有效防止产品的变形、破碎和渗水等现象发生;
本发明采用少量原料菌株发酵工艺,避免了大规模原料发酵造成絮凝成块现象的出现,结合配伍合理的乳化剂,配合三次均质以及先冷冻后冷藏的工艺,有效解决了产品稳定性和保质期短的问题;
本发明牛奶布丁组分配方合理,制备工艺独特,制备的产品深受消费者欢迎,市场前景广阔,取得了较好的商业价值。
具体实施方式
为了使本技术领域的人员更好地理解本申请中的技术方案,下面将结合本申请具体实施例,对本申请的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本申请一部分实施例,而不是全部的实施例。基于本申请中的实施例,本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其他实施例,都应当属于本发明保护的范围。
实施例1
一种添加牛油的牛奶布丁的制作方法,其包括如下步骤:
称取原料:每吨配方为:牛奶粉43kg,白砂糖40kg,乳化剂5kg,DL-苹果酸1.5kg,乳酸1.5kg,蜂蜜1.5kg,牛油1.5kg,β-胡萝卜素0.5kg,保加利亚乳杆菌0.3kg,嗜热链球菌0.3kg,其余为饮用纯净水;
所述乳化剂成份为:将羧甲基纤维素钠、果胶以及海藻酸钠按照质量比2∶1∶1混合制备;
制备组分A:按1kg的牛奶粉(选用全脂牛奶粉,蛋白含量为30wt%)和8kg饮用纯净水充分搅拌均匀,泵入发酵缸,升温至90℃杀菌15min,然后降至40℃,接入保加利亚乳杆菌(1×109个/g)0.3kg和嗜热链球菌(1×109个/g)0.3kg,维持200rpm,温度为40℃,发酵6小时,然后降温至20℃,得到组分A;
制备稀释液:将DL-苹果酸和乳酸添加到剩余的饮用纯净水中,搅拌均匀,得到稀释液;
制备组分B:将乳化剂拌入白砂糖并升温至65℃,高速剪切,使之充分溶化,然后依次将剩余牛奶粉、蜂蜜、牛油以及β-胡萝卜素放入配料缸中,剪切均匀后,泵入乳化缸,再将稀释液慢慢均匀加入乳化缸,升温到85℃,杀菌15min,然后降温至20℃,得到组分B;
制备均质料:将组分A添加到组分B中,并于65℃、25MPa压力下进行第一次均质,再于60℃、18MPa压力下进行第二次均质,然后于55℃、12MPa压力下进行第三次均质,得到均质料;
灌装、杀菌、冷冻以及冷藏:将均质料进行灌装,封口,于85℃条件下杀菌20min,然后移至-18℃冷冻4h,再移至4℃冷藏,即得。
实施例2
一种添加牛油的牛奶布丁的制作方法,其包括如下步骤:
称取原料:每吨配方为:牛奶粉43kg,白砂糖40kg,乳化剂5kg,DL-苹果酸2kg,乳酸2kg,蜂蜜2kg,牛油2kg,β-胡萝卜素0.6kg,保加利亚乳杆菌0.4kg,嗜热链球菌0.4kg,其余为饮用纯净水。
制作乳化剂:所述乳化剂成份为:将羧甲基纤维素钠、果胶以及海藻酸钠按照质量比2∶1∶1混合制备;
制备组分A:按1kg的牛奶粉(全脂牛奶粉,蛋白含量为35wt%)和8kg饮用纯净水充分搅拌均匀,泵入发酵缸,升温至90℃杀菌15min,然后降至40℃,接入保加利亚乳杆菌(1×109个/g)和嗜热链球菌(1×109个/g),维持200rpm,温度为40℃,发酵8小时,然后降温至30℃,得到组分A;
制备稀释液:将DL-和乳酸添加到剩余的饮用纯净水中,搅拌均匀,得到稀释液;制备组分B:将乳化剂拌入白砂糖并升温至65℃,高速剪切,使之充分溶化,然后依次将剩余牛奶粉、蜂蜜、牛油以及β-胡萝卜素放入配料缸中,剪切均匀后,泵入乳化缸,再将稀释液慢慢均匀加入乳化缸,升温到85℃,杀菌15min,然后降温至30℃,得到组分B;
制备均质料:将组分A添加到组分B中,并于65℃、25MPa压力下进行第一次均质,再于60℃、18MPa压力下进行第二次均质,然后于55℃、12MPa压力下进行第三次均质,得到均质料;
灌装、杀菌、冷冻以及冷藏:将均质料进行灌装,封口,于85℃条件下杀菌20min,然后移至-18℃冷冻4h,再移至4℃冷藏,即得。
实施例3
本发明产品使用的各原料标准见表1:
表1
实施例4
本发明产品品质测试:
发明人将本发明上述实施例1产品与市售农场大叔牛奶布丁和进口香港卡其诺牛奶布丁产品相比较,采用不记名的方式进行100人感官评价测试,7项指标的满分为10分,分数越高,说明效果越好,测试结果统计如表2所示。
表2
结论:通过表2可见,本发明产品较对照组的牛奶布丁而言,色香味俱全,组织更细腻、均匀,整体感官效果更好,深受消费者喜欢。
实施例5
以实施例1为例,设置多个对照组,其中,对照组1:不采用少量原料发酵方式(即制备组分A的步骤),而是将所有原料混合,然后再进行发酵,其余同实施例1;对照组2:采用将羧甲基纤维素钠、果胶按照质量比2∶1混合制备得到的乳化剂,其余同实施例1;对照组3:采用将羧甲基纤维素钠和海藻酸钠按照质量比2∶1混合制备得到的乳化剂,其余同实施例1;对照组4:仅采用65℃、25MPa压力一次均质,其余同实施例1。
观察牛奶布丁有无起絮和封装涨破现象,并将所得的产品置于常温25℃环境下,统计保质期,结果如表3所示:
表3
结论:本发明布丁产品的粒径分布在0.21-0.26um之间,其粒径分布高度集中,且粒径较小,灭菌后状态品质最稳定,保质期最长。
虽然,上文中已经用一般性说明、具体实施方式及试验,对本发明作了详尽的描述,但在本发明基础上,可以对之作一些修改或改进,这对本领域技术人员而言是显而易见的。因此,在不偏离本发明精神的基础上所做的这些修改或改进,均属于本发明要求保护的范围。
Claims (6)
1.一种添加牛油的牛奶布丁的制作方法,其包括如下步骤:1)称取原料,2)制备组分A,3)制备稀释液,4)制备组分B,5)制备均质料,6)灌装、杀菌、冷冻以及冷藏。
2.根据权利要求1所述的制作方法,其特征在于,所述方法包括如下步骤:
1)称取原料:按照1吨配方计,牛奶粉43kg,白砂糖40kg,乳化剂5kg,DL-苹果酸1.5-2.0kg,乳酸1.5-2.0kg,蜂蜜1.5-2.0kg,牛油1.5-2.0kg,β-胡萝卜素0.5-0.6kg,保加利亚乳杆菌0.3-0.4kg,嗜热链球菌0.3-0.4kg,其余为饮用纯净水;
2)制备组分A:按1kg的牛奶粉和8kg饮用纯净水充分搅拌均匀,泵入发酵缸,升温至90℃杀菌15min,然后降至40℃,接入保加利亚乳杆菌和嗜热链球菌,维持200rpm,温度为40℃,发酵6-8小时,然后降温至20-30℃,得到组分A;
3)制备稀释液:将DL-苹果酸和乳酸添加到剩余的饮用纯净水中,搅拌均匀,得到稀释液;
4)制备组分B:将乳化剂拌入白砂糖置于配料缸中,并升温至65℃,高速剪切,使之充分溶化,然后依次将剩余牛奶粉、蜂蜜、牛油以及β-胡萝卜素放入配料缸中,剪切均匀后,泵入乳化缸,再将稀释液慢慢均匀加入乳化缸,升温到85℃,杀菌15min,然后降温至20-30℃,得到组分B;
5)制备均质料:将组分A添加到组分B中,并于65℃、25MPa压力下进行第一次均质,再于60℃、18MPa压力下进行第二次均质,然后于55℃、12MPa压力下进行第三次均质,得到均质料;
6)灌装、杀菌、冷冻以及冷藏:将均质料进行灌装,封口,于85℃条件下杀菌20min,然后移至-18℃冷冻4h,再移至4℃冷藏,即得。
3.根据权利要求2所述的制作方法,其特征在于,所述乳化剂按照如下工艺制备而得:将羧甲基纤维素钠、果胶以及海藻酸钠按照质量比2∶1∶1混合制备而得。
4.根据权利要求2所述的制作方法,其特征在于,所述牛奶粉为全脂牛奶粉,蛋白含量为30-35wt%。
5.根据权利要求2所述的制作方法,其特征在于,所述保加利亚乳杆菌和嗜热链球菌的浓度均为1×109个/g。
6.根据权利要求1-5任其一所述的制作方法制作的牛奶布丁。
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