CN109430389A - A kind of children's flavored fermented milk and preparation method thereof - Google Patents
A kind of children's flavored fermented milk and preparation method thereof Download PDFInfo
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- CN109430389A CN109430389A CN201811572367.5A CN201811572367A CN109430389A CN 109430389 A CN109430389 A CN 109430389A CN 201811572367 A CN201811572367 A CN 201811572367A CN 109430389 A CN109430389 A CN 109430389A
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- children
- milk
- flavored fermented
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- fermented milk
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- 235000015140 cultured milk Nutrition 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 claims abstract description 34
- 235000013336 milk Nutrition 0.000 claims abstract description 29
- 239000008267 milk Substances 0.000 claims abstract description 29
- 210000004080 milk Anatomy 0.000 claims abstract description 29
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 22
- 239000011575 calcium Substances 0.000 claims abstract description 22
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 22
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 20
- 239000000843 powder Substances 0.000 claims abstract description 18
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 claims abstract description 17
- 229930003316 Vitamin D Natural products 0.000 claims abstract description 17
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 claims abstract description 17
- 238000001816 cooling Methods 0.000 claims abstract description 17
- 229960003692 gamma aminobutyric acid Drugs 0.000 claims abstract description 17
- 239000011710 vitamin D Substances 0.000 claims abstract description 17
- 235000019166 vitamin D Nutrition 0.000 claims abstract description 17
- 150000003710 vitamin D derivatives Chemical class 0.000 claims abstract description 17
- 229940046008 vitamin d Drugs 0.000 claims abstract description 17
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 claims abstract description 16
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 claims abstract description 16
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 claims abstract description 16
- 239000011719 vitamin A Substances 0.000 claims abstract description 16
- 235000019155 vitamin A Nutrition 0.000 claims abstract description 16
- 229940045997 vitamin a Drugs 0.000 claims abstract description 16
- 230000007062 hydrolysis Effects 0.000 claims abstract description 15
- 238000006460 hydrolysis reaction Methods 0.000 claims abstract description 15
- KBPHJBAIARWVSC-RGZFRNHPSA-N lutein Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\[C@H]1C(C)=C[C@H](O)CC1(C)C KBPHJBAIARWVSC-RGZFRNHPSA-N 0.000 claims abstract description 13
- 239000003381 stabilizer Substances 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 11
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 11
- 239000003765 sweetening agent Substances 0.000 claims abstract description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 8
- SBJKKFFYIZUCET-JLAZNSOCSA-N Dehydro-L-ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(=O)C1=O SBJKKFFYIZUCET-JLAZNSOCSA-N 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims description 20
- 229920002472 Starch Polymers 0.000 claims description 15
- 235000019698 starch Nutrition 0.000 claims description 15
- 239000008107 starch Substances 0.000 claims description 14
- 239000006071 cream Substances 0.000 claims description 11
- 244000057717 Streptococcus lactis Species 0.000 claims description 9
- 235000014897 Streptococcus lactis Nutrition 0.000 claims description 9
- 238000000855 fermentation Methods 0.000 claims description 9
- 230000004151 fermentation Effects 0.000 claims description 9
- 239000001814 pectin Substances 0.000 claims description 8
- 235000010987 pectin Nutrition 0.000 claims description 8
- 229920001277 pectin Polymers 0.000 claims description 8
- 239000000796 flavoring agent Substances 0.000 claims description 7
- 235000019634 flavors Nutrition 0.000 claims description 7
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 6
- 235000021433 fructose syrup Nutrition 0.000 claims description 6
- 239000004615 ingredient Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 229930091371 Fructose Natural products 0.000 claims description 5
- 239000005715 Fructose Substances 0.000 claims description 5
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 5
- 229920001817 Agar Polymers 0.000 claims description 4
- 241000894006 Bacteria Species 0.000 claims description 4
- 241000186000 Bifidobacterium Species 0.000 claims description 4
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 4
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 4
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 4
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 4
- 239000008272 agar Substances 0.000 claims description 4
- 235000010419 agar Nutrition 0.000 claims description 4
- 235000021552 granulated sugar Nutrition 0.000 claims description 4
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 4
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 241000194041 Lactococcus lactis subsp. lactis Species 0.000 claims description 3
- 235000014969 Streptococcus diacetilactis Nutrition 0.000 claims description 3
- 229960002737 fructose Drugs 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 239000011229 interlayer Substances 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 235000020122 reconstituted milk Nutrition 0.000 claims description 3
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 2
- 108010011485 Aspartame Proteins 0.000 claims description 2
- 102000002322 Egg Proteins Human genes 0.000 claims description 2
- 108010000912 Egg Proteins Proteins 0.000 claims description 2
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 2
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 2
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 2
- 241000186869 Lactobacillus salivarius Species 0.000 claims description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 2
- 241000192130 Leuconostoc mesenteroides Species 0.000 claims description 2
- 108091005804 Peptidases Proteins 0.000 claims description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims description 2
- 239000004365 Protease Substances 0.000 claims description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 2
- 239000004376 Sucralose Substances 0.000 claims description 2
- 239000005862 Whey Substances 0.000 claims description 2
- 102000007544 Whey Proteins Human genes 0.000 claims description 2
- 108010046377 Whey Proteins Proteins 0.000 claims description 2
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 2
- 229960004998 acesulfame potassium Drugs 0.000 claims description 2
- 239000000619 acesulfame-K Substances 0.000 claims description 2
- 239000000605 aspartame Substances 0.000 claims description 2
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 2
- 235000010357 aspartame Nutrition 0.000 claims description 2
- 229960003438 aspartame Drugs 0.000 claims description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- 238000004925 denaturation Methods 0.000 claims description 2
- 230000036425 denaturation Effects 0.000 claims description 2
- 235000013345 egg yolk Nutrition 0.000 claims description 2
- 229960001031 glucose Drugs 0.000 claims description 2
- 235000001727 glucose Nutrition 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 2
- 239000008101 lactose Substances 0.000 claims description 2
- 239000011574 phosphorus Substances 0.000 claims description 2
- 229910052698 phosphorus Inorganic materials 0.000 claims description 2
- 102000004169 proteins and genes Human genes 0.000 claims description 2
- 108090000623 proteins and genes Proteins 0.000 claims description 2
- 238000000926 separation method Methods 0.000 claims description 2
- 235000019408 sucralose Nutrition 0.000 claims description 2
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 2
- 235000013618 yogurt Nutrition 0.000 claims description 2
- 241001478240 Coccus Species 0.000 claims 1
- 235000013351 cheese Nutrition 0.000 claims 1
- 238000001694 spray drying Methods 0.000 claims 1
- 238000011161 development Methods 0.000 abstract description 13
- 230000018109 developmental process Effects 0.000 abstract description 11
- 235000020167 acidified milk Nutrition 0.000 abstract description 7
- 238000000034 method Methods 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000004304 visual acuity Effects 0.000 abstract description 3
- 230000014461 bone development Effects 0.000 abstract description 2
- 230000008468 bone growth Effects 0.000 abstract description 2
- 229960005069 calcium Drugs 0.000 abstract description 2
- 230000008569 process Effects 0.000 abstract description 2
- 239000000654 additive Substances 0.000 description 15
- 230000000996 additive effect Effects 0.000 description 15
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 238000003860 storage Methods 0.000 description 6
- 235000014048 cultured milk product Nutrition 0.000 description 4
- 235000013365 dairy product Nutrition 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 238000011049 filling Methods 0.000 description 4
- 230000014759 maintenance of location Effects 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 244000199866 Lactobacillus casei Species 0.000 description 3
- 235000013958 Lactobacillus casei Nutrition 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 210000001508 eye Anatomy 0.000 description 3
- 230000004438 eyesight Effects 0.000 description 3
- 235000014655 lactic acid Nutrition 0.000 description 3
- 239000004310 lactic acid Substances 0.000 description 3
- 229940017800 lactobacillus casei Drugs 0.000 description 3
- -1 Flavine ester Chemical class 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 230000012010 growth Effects 0.000 description 2
- 210000002189 macula lutea Anatomy 0.000 description 2
- 239000006041 probiotic Substances 0.000 description 2
- 235000018291 probiotics Nutrition 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 1
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 1
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 229940023476 agar Drugs 0.000 description 1
- 230000003698 anagen phase Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 210000005252 bulbus oculi Anatomy 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 235000021001 fermented dairy product Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
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- 210000001519 tissue Anatomy 0.000 description 1
- 235000020795 whole food diet Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
-
- 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
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- 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
- A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Health & Medical Sciences (AREA)
- Dairy Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of children's flavored fermented milks and preparation method thereof, the following steps are included: stabilizer, sweetener, vitamin A, vitamin D, γ-aminobutyric acid, hydrolysis yolk powder, milk calcium, lutein ester, DHA are stirred with the raw milk of preheating, are uniformly mixed, then after homogeneous, sterilization, cooling, mixed liquor is obtained；Leavening, then fermented, cooling are added into resulting mixed liquor to get children's flavored fermented milk is arrived.Acidified milk provided by the invention comprehensively covers the full nutrition needed beneficial to children's bone growth and development, visual acuity, intellectual development；Milk calcium, vitamin D, gamma aminobutyric acid and hydrolysis yolk powder can promote upgrowth and development of children.Children's flavored fermented milk provided by the invention mouthfeel with good stability and excellent, simple process, it is easy to accomplish.
Description
Technical field
The present invention relates to fermented milk products technical fields, and in particular to a kind of children's flavored fermented milk and preparation method thereof.
Background technique
Present children for learning pressure is big, and children are in body, brain growth phase, and sufficient, reasonable nutrition seems outstanding to them
It is important.Dairy products are known as " wholefood " and " white blood ", and more and more people recognize the nutriture value of dairy products
It is worth and to healthy benefit.Fermented milk products are component part important in dairy products, such as acidified milk, Yoghourt etc., they are not only
Nutritional ingredient with cream itself, while there are also a large amount of lactic acid bacteria, even probiotics and fermentation process bring are more
Bioactive ingredients, therefore dairy products, especially fermented milk products are splendid food selections to children.However, at present on the market
Acidified milk is for the product of children and few.It is children's eye, overstrain one's nerves, it would be highly desirable to a to be directed to upgrowth and development of children demand and richness
Fermented milk products containing probiotics.
Summary of the invention
The object of the present invention is to provide a kind of children's flavored fermented milk and preparation method thereof, flavor made from the preparation method
Various nutrients needed for acidified milk provides children's skeleton development, visual acuity, intellectual development.
The present invention in order to achieve the above objectives, is achieved especially by following technical scheme:
A kind of preparation method of children's flavored fermented milk, comprising the following steps:
(1) by stabilizer, sweetener, vitamin A, vitamin D, γ-aminobutyric acid, hydrolysis yolk powder, milk calcium, lutein
Ester, DHA are stirred with the raw milk of preheating, are uniformly mixed, and then after homogeneous, sterilization, cooling, obtain mixed liquor；
(2) leavening, then fermented, cooling are added into step (1) described mixed liquor to get children's flavor fermentation is arrived
Cream.
It advanced optimizes, includes following mass percents in the raw material of children's flavored fermented milk made from above-mentioned preparation method
Component: stabilizer 0.2%~0.6%, sweetener 6%~10%, vitamin A 4ppm~8ppm, vitamin D 0.01ppm~
0.04ppm, γ-aminobutyric acid 0.05%~0.1%, hydrolysis yolk powder 0.08%~0.12%, milk calcium 1.2%~1.5%, leaf
Flavine ester 30ppm~60ppm, DHA150ppm~300ppm and the raw milk for complementing to 100%.
Wherein, vitamin D can promote the absorption of calcium；Hydrolysis yolk powder is also the good source of calcium；DHA can with intelligence development,
There is good effect to visual acuity simultaneously, is all the relatively good thing of eyesight including lutein ester and vitamin A；Lutein ester
It is to benefit to protection eyes macula lutea, present children are generally relatively early to contact electronic product, and the blue light that electronic product issues is to eye
There is a great harm for eyeball macula lutea, vitamin A can prevent yctalopia, and the nutriment of this product can be protected from various dimensions to be regarded
Power；γ-aminobutyric acid can promote child to sleep, and facilitate the growth and development of child, and synergistic effect can be played with calcium.
It advanced optimizes, the temperature that raw milk preheats in step (1) is 40~50 DEG C；And/or the time of the stirring is
15~30min.
The temperature of sterilization is 90~95 DEG C, and the time of sterilization is 5~10min.It is highly preferred that 95 DEG C of sterilization temperature, 5min.
Described to be cooled to carry out cooling down operation by pipe heat exchanger or interlayer cooling system, cooling temperature is 30~42
℃。
Advanced optimize, the temperature fermented in step (2) is 30~42 DEG C, when fermentation a length of 5~8h；Tubular type is cooled to change
Hot device is cooling, and cooling temperature is 15~25 DEG C.
Advanced optimize, milk calcium be after removing the ingredients such as isolating protein, lactose by whey be made, wherein calcium 23.0~
28.0%, phosphorus 10.0~14.0%.
It advanced optimizes, hydrolyzes yolk powder using egg yolk as raw material, through Protease Treatment, heating, centrifuge separation, be sprayed
Drying and other steps produce, protein content >=60%, ratio >=75% of relative molecular mass 100~5000.
It advanced optimizes, raw milk is any one in fresh milk and reconstituted milk.
It advanced optimizes, stabilizer is any one in converted starch, agar and pectin.The preferred stabilizer of institute can
Make the cracking mixing of each ingredient of raw material, reach processing condition, each ingredient denaturation of raw material will not be made.
It advanced optimizes, the sweetener includes white granulated sugar, fructose syrup, glucose, fructose, Aspartame, acesulfame potassium
With in Sucralose it is any two or more；And/or leavening includes adding for streptococcus thermophilus, lactobacillus acidophilus, guarantor
Leah lactobacillus, lactobacillus plantarum, Lactobacillus casei, Lactobacillus salivarius, streptococcus lactis, Lactobacillus rhamnosus, Lactococcus lactis
One of lactic acid subspecies, lactococcus lactis subsp, Lactococcus lactis, Bifidobacterium and Leuconostoc mesenteroides are a variety of.
Children's flavored fermented milk made from any of the above-described kind of preparation method is utilized the present invention also provides a kind of.
The present invention by adopting the above technical scheme, has the advantages that and provides a kind of suitable upgrowth and development of children
Fermented dairy product and preparation method thereof；Provided acidified milk is comprehensively covered beneficial to children's bone growth and development, eyesight hair
It educates, the full nutrition that intellectual development needs；Milk calcium, vitamin D, gamma aminobutyric acid and hydrolysis yolk powder can promote children growth
Development；Vitamin A, lutein ester and DHA are beneficial to children's vision, and DHA can intelligence development.Children's flavored fermented milk provided by the invention
Mouthfeel with good stability and excellent, simple process, it is easy to accomplish.
Specific embodiment
Technical solution of the present invention is illustrated to be clearer, below in conjunction with specific embodiment to skill of the invention
Art scheme is further elaborated:
For the present invention when preparing above-described children's flavored fermented milk, agents useful for same and raw material are commercially available, this hair
The additive amount of bright above-mentioned raw material and leavening is less than the range of national standard defined.Final flavored fermented milk obtained
It saves under conventional refrigerated condition, is preferably saved at 4~10 DEG C.
On the basis of common knowledge of the art, above-mentioned each optimum condition, can any combination to get each preferable reality of the present invention
Example.
Embodiment 1
A kind of children's flavored fermented milk, including raw material and leavening, component in detail below is included in raw material: raw milk is made a living
Fresh milk, 4mg vitamin A, 0.01mg vitamin D, 500mg γ-aminobutyric acid, 800mg hydrolyze yolk powder, 12g milk calcium, 30mg leaf
Flavine ester and 150mg DHA, stabilizer select converted starch, converted starch additive amount 2g, and sweetener selects fructose syrup, fruit Portugal
Syrup additive amount 60g, remaining complements to 1kg by Fresh Milk.The additive amount of leavening is 1 × 106Cfu/mL, leavening add
Dosage refers to the viable count in every milliliter of raw material.
The method for preparing above-mentioned children's flavored fermented milk are as follows:
(1) Fresh Milk is preheating to 40 DEG C, adds converted starch, fructose syrup, vitamin A, vitamin D, gamma-amino
Butyric acid, hydrolysis yolk powder, milk calcium, lutein ester and DHA, stir 15min, are uniformly mixed, 55 DEG C, 17MPa homogeneous, 95 DEG C of sterilizings
5min is cooled to 42 DEG C by pipe heat exchanger, obtains mixed liquor.
(2) leavening (including streptococcus thermophilus, lactobacillus acidophilus, bulgarian milk bar are added in Xiang Shangshu mixed liquor
Bacterium, lactobacillus plantarum and Lactobacillus casei), ferment 8h, and fermentation temperature maintains 42 DEG C, is cooled to 25 DEG C by pipe heat exchanger,
It is filling to be put into 10 DEG C of freezer storages up to children's flavored fermented milk.
Embodiment 2
A kind of children's flavored fermented milk, including raw material and leavening, the component comprising mass parts in detail below in raw material: former
Material cream is fresh milk, and 8mg vitamin A, 40ug vitamin D, 1g γ-aminobutyric acid, 1.2g hydrolyze yolk powder, 15g milk calcium, 60mg
Lutein ester and 300mg DHA, stabilizer select converted starch, converted starch additive amount 2g, and sweetener selects fructose syrup, fruit
Glucose starches additive amount 100g, remaining complements to 1kg by Fresh Milk.The additive amount of leavening is 8 × 106Cfu/mL, leavening
Additive amount refer to the viable count in every milliliter of raw material.
The method for preparing above-mentioned children's flavored fermented milk are as follows:
(1) Fresh Milk is preheating to 45 DEG C, adds converted starch, fructose syrup, vitamin A, vitamin D, gamma-amino
Butyric acid, hydrolysis yolk powder, milk calcium, lutein ester and DHA, stir 15min, are uniformly mixed, 55 DEG C, 17MPa homogeneous, 95 DEG C of sterilizings
5min is cooled to 42 DEG C by pipe heat exchanger, obtains mixed liquor.
(2) leavening (including streptococcus thermophilus, lactobacillus acidophilus, bulgarian milk bar are added in Xiang Shangshu mixed liquor
Bacterium, lactobacillus plantarum and Lactobacillus casei), ferment 5h, and fermentation temperature maintains 42 DEG C, is cooled to 15 DEG C by pipe heat exchanger,
It is filling to be put into 10 DEG C of freezer storages up to children's flavored fermented milk.
Embodiment 3
A kind of children's flavored fermented milk, including raw material and leavening, the component comprising mass parts in detail below in raw material: former
Material cream be fresh milk, 6mg vitamin A, 30ug vitamin D, 800mg γ-aminobutyric acid, 1g hydrolysis yolk powder, 14g milk calcium,
50mg lutein ester and 300mg DHA, stabilizer select converted starch, agar and pectin, wherein converted starch additive amount 5g, fine jade
Rouge 0.5g, pectin 0.5g, sweetener select fructose, and fructose additive amount 60g, remaining is supplemented to 1kg by raw milk.Leavening adds
Dosage is 4 × 106Cfu/mL, the additive amount of leavening refer to the viable count in every milliliter of raw material.
The method for preparing above-mentioned children's flavored fermented milk are as follows:
(1) Fresh Milk is preheating to 45 DEG C, addition converted starch, agar, pectin, fructose, vitamin A, vitamin D,
γ-aminobutyric acid, hydrolysis yolk powder, milk calcium, lutein ester and DHA stir 20min, 65 DEG C, 25MPa homogeneous, 92 DEG C of sterilizings
8min is cooled to 35 DEG C by pipe heat exchanger.
(2) in Xiang Shangshu mixed liquor add leavening (including streptococcus thermophilus, lactobacillus bulgaricus, rhamnose cream
Bacillus, Lactococcus lactis subsp. lactis, lactococcus lactis subsp, Lactococcus lactis and Bifidobacterium), ferment 7h, fermentation
Temperature maintains 35 DEG C, is cooled to 15 DEG C by pipe heat exchanger to get children's flavored fermented milk, filling to be put into 10 DEG C of freezers storages
It deposits.
Embodiment 4
A kind of children's flavored fermented milk, including raw material and leavening, include component in detail below in raw material: raw milk is multiple
Former cream, 4mg vitamin A, 40ug vitamin D, 500mg γ-aminobutyric acid, 1.2g hydrolysis yolk powder, 12g milk calcium, 60mg leaf are yellow
Plain ester and 150mgDHA, stabilizer select starch, pectin, and wherein starch additive amount is 4g, pectin 1g, and sweetener selects white sand
Sugar, white granulated sugar additive amount are 60g, remaining complements to 1kg by Fresh Milk.The additive amount of leavening is 4 × 106Cfu/mL, institute
The additive amount for stating leavening refers to the viable count in every milliliter of raw material.
The method for preparing above-mentioned children's flavored fermented milk are as follows: (1) reconstituted milk is preheating to 55 DEG C, it is addition starch, pectin, white
Granulated sugar, vitamin A, vitamin D, γ-aminobutyric acid, hydrolysis yolk powder, milk calcium, lutein ester and DHA, stir 30min, and 62
DEG C, 20MPa homogeneous, 92 DEG C of sterilizing 8min are cooled to 40 DEG C by interlayer cooling system.
(2) leavening (including streptococcus thermophilus, Lactococcus lactis subsp. lactis, lactic acid are added in Xiang Shangshu mixed liquor
Lactis subsp. cremoris, Lactococcus lactis, Bifidobacterium) 6 × 106Cfu/mL fermentation 5h, is cooled to 23 by pipe heat exchanger
It is filling to be put into 10 DEG C of freezers storages DEG C to get children's flavored fermented milk.
Effect example 1
Taste and flavor is carried out to brown flavored fermented milk made from embodiment 1-5 and judges experiment.Examination by sensory organs project are as follows:
Structural state, mouthfeel, flavor, sensory evaluation criteria are as shown in table 1.Participating in this experiment number is 50 people, and sensory evaluation scores project takes
Average value, score is higher, indicates the best features more close to product, and counts tested degree of liking of the personnel to product, sense organ
The results are shown in Table 2 for scoring.
1 sensory evaluation criteria of table
2 results of sensory evaluation of table
Effect example 2
Study on the stability test is carried out to brown flavored fermented milk made from embodiment 1-4, measures (4 DEG C of different storage periods
Condition storage) in the variation such as its structural state, flavor, to investigate product stability.The results are shown in Table 3 for study on the stability.
Table 3
It is obtained by result above, the tissue of acidified milk obtained by embodiment 1-4 is fine and smooth, and mouthfeel is smooth, unique flavor, addition dimension
After the functional components such as raw element A, vitamin D, γ-aminobutyric acid, acidified milk stability still with higher.
The foregoing is only a preferred embodiment of the present invention, is not intended to restrict the invention, for the skill of this field
For art personnel, the invention may be variously modified and varied.All within the spirits and principles of the present invention, made any to repair
Change, equivalent replacement, improvement etc., should all be included in the protection scope of the present invention.
Claims (10)
1. a kind of preparation method of children's flavored fermented milk, which comprises the following steps:
(1) by stabilizer, sweetener, vitamin A, vitamin D, γ-aminobutyric acid, hydrolysis yolk powder, milk calcium, lutein ester,
DHA is stirred with the raw milk of preheating, is uniformly mixed, and then after homogeneous, sterilization, cooling, obtains mixed liquor；
(2) 1 × 10 is added in the mixed liquor obtained to step (1)6~8 × 106Cfu/mL leavening, it is fermented, cooling, i.e.,
Obtain children's flavored fermented milk.
2. the preparation method of children's flavored fermented milk according to claim 1, which is characterized in that children's flavor fermentation
It include the component of following mass percents: stabilizer 0.2%~0.6%, sweetener 6%~10%, vitamin A in the raw material of cream
4ppm~8ppm, vitamin D 0.01ppm~0.04ppm, γ-aminobutyric acid 0.05%~0.1%, hydrolysis yolk powder 0.08%
~0.12%, it milk calcium 1.2%~1.5%, lutein ester 30ppm~60ppm, DHA 0.015%~0.03% and complements to
100% raw milk.
3. the preparation method of children's flavored fermented milk according to claim 1, which is characterized in that step (1) Central Plains
The temperature of material cream preheating is 40~50 DEG C；And/or the time of the stirring is 15~30min；And/or the temperature of sterilization is 90
~95 DEG C, the time of sterilization is 5~10min；And/or it described is cooled to carry out by pipe heat exchanger or interlayer cooling system
Cooling down operation, cooling temperature are 30~42 DEG C.
4. the preparation method of children's flavored fermented milk according to claim 1, which is characterized in that ferment in step (2)
Temperature is 30~42 DEG C, when fermentation a length of 5~8h；It is cooling to be cooled to pipe heat exchanger, cooling temperature is 15~25 DEG C.
5. the preparation method of children's flavored fermented milk according to claim 1, which is characterized in that the milk calcium is by whey
It is made after removing the ingredients such as isolating protein, lactose, wherein calcium 23.0~28.0%, phosphorus 10.0~14.0%.
6. the preparation method of children's flavored fermented milk according to claim 1, which is characterized in that the hydrolysis yolk powder with
Egg yolk is raw material, through Protease Treatment, heating, centrifuge separation, spray drying and etc. produce, protein content >=
60%, ratio >=75% of relative molecular mass 100~5000.
7. the preparation method of children's flavored fermented milk according to claim 1, which is characterized in that the raw milk is fresh
Cream and any one in reconstituted milk.
8. the preparation method of children's flavored fermented milk according to claim 1, which is characterized in that the stabilizer is denaturation
Any one in starch, agar and pectin.
9. the preparation method of children's flavored fermented milk according to claim 1, which is characterized in that the sweetener includes white
In granulated sugar, fructose syrup, glucose, fructose, Aspartame, acesulfame potassium and Sucralose it is any two or more；With/
Or, the leavening includes being streptococcus thermophilus, lactobacillus acidophilus, lactobacillus bulgaricus, lactobacillus plantarum, cheese cream bar
Bacterium, Lactobacillus salivarius, streptococcus lactis, Lactobacillus rhamnosus, Lactococcus lactis subsp. lactis, lactococcus lactis subsp, cream
One of yogurt coccus, Bifidobacterium and Leuconostoc mesenteroides are a variety of.
10. a kind of utilize children's flavored fermented milk made from the described in any item preparation methods of the claims 1~9.
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