CN109527087A - Low fat subtracts the high-protein flavored acidified milk of sugar - Google Patents
Low fat subtracts the high-protein flavored acidified milk of sugar Download PDFInfo
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- CN109527087A CN109527087A CN201811566690.1A CN201811566690A CN109527087A CN 109527087 A CN109527087 A CN 109527087A CN 201811566690 A CN201811566690 A CN 201811566690A CN 109527087 A CN109527087 A CN 109527087A
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- Prior art keywords
- milk
- protein
- sugar
- subtracts
- low fat
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
Abstract
The invention discloses a kind of low fat to subtract the high-protein flavored acidified milk of sugar, it is characterized in that, raw material includes: 920-950 parts of raw milk, 10-20 parts of maltodextrin, 20-30 parts of white granulated sugar, 20-30 parts of milk protein powder, 0.5-1 parts of lactase, 0.2-0.5 parts of strain according to composition by weight ratio.Invention has lower fat content, is eaten to be suitable for majority of populations by the way that above-mentioned raw material components, the dairy products produced are arranged.
Description
Technical field
The invention belongs to dairy products technical fields, subtract the high-protein flavored acidified milk of sugar more particularly, to a kind of low fat.
Background technique
Milk is closest to the food with breast milk, and good protein, fat, vitamin and panimmunity rich in are living
Sex factor.Flavored fermented milk is to add other raw materials using 80% or more raw ox (sheep) cream or milk powder as raw material, sterilized, fermented
PH value reduces afterwards, addition or product made of not adding food additives, nutrition fortifier, fruits and vegetables, cereal etc. before or after fermenting.
Compared with original raw ox (sheep) cream or milk powder, acidified milk can produce some substances with physiological activity, such as organic acid, SOD, born of the same parents
Exo polysaccharides, organized enzyme etc. have certain adjustment effect to body, can enhance abilities of digestive and absorption, reinforce gastrointestinal peristalsis and body
Metabolism, help body discharges noxious material；Acidified milk usually has 3 seed types: lactic fermentation；Yeast-lactic fermentation；
Mould-lactic fermentation.
The wherein half or so of lowfat milk (low-fat milk) to be fatty be approximately fresh ordinary milk, lowfat milk
For 1.0%-1.5%, good protein enriches；Wherein low fat milk facilitates health, applicable because fat content reduces
In majority of populations；And protein milk is then the milk containing higher protein, people, can be timely when drinking
Supplement the protein of needed by human body；After subtracting sugared milk fermentation, it is edible that the resistance to patient of sugar can be conducive to.
High-protein yoghourt is currently on the market in order to ensure the mouthfeel of Yoghourt, and the fat content in dairy produce is higher, still
Its three high crowd being unfavorable for of the Yoghourt for containing higher fat eat, and when eating excessive, will cause people
Generate obesity, the diseases such as blood pressure increases, to the health of people, there is also very big hidden danger, therefore how to produce
The problem of acidified milk of low fat is urgent need to resolve of the present invention.
Summary of the invention
The present invention for overcome the deficiencies in the prior art, provides the low fat that a kind of fat content is low, healthy and subtracts sugared high protein
Flavored fermented milk.
To achieve the goals above, the invention adopts the following technical scheme: a kind of low fat subtracts the high-protein flavored acidified milk of sugar,
It is characterized in that, raw material includes: according to composition by weight ratio
The present invention has lower fat content by the way that above-mentioned raw material components, the dairy products produced are arranged, from
And be suitable for majority of populations and eaten, one side can provide necessary nutrition for people, and on the other hand there is no get fat
Hidden danger, larger amount of can eat.
Preferably, the low fat subtracts the preparation method of the high-protein flavored acidified milk of sugar:
A) pretreatment of raw material:
1) raw milk is placed in duplex strainer and filters out impurity；
2) filtered raw milk is first then separated into 5-15min via fat separation machine, then transfers to centrifugation
In bacterial remover, defatted milk and fat are obtained；
3) defatted milk is placed in single effect evaporator and evaporates moisture content to obtain high protein defatted milk, evaporation time according to
5L/H is calculated；
B) auxiliary material adds: 45-60min is hydrated after milk protein powder stirring 5min is added into high protein defatted milk, then plus
Enter maltodextrin, white granulated sugar, stirring to white granulated sugar is completely dissolved and constant volume, obtains homogeneous；Then high temperature sterilization is carried out to homogeneous,
It is cooled to 35-40 DEG C after the completion of sterilization, lactase, strain fermentation are added into the feed liquid after cooling；
C) demulsification is handled: being carried out demulsification operation using emulsification pump and counterbalance valve, and is cooled to 9-12 DEG C；
D) filling rear cooling after-ripening.
The impurity (chaeta, dung just, feed etc.) that raw milk can be removed by filtering passes through degerming seperator and reduces milk body
Cell, spore content, by be added maltodextrin improve product greasy feel, therefore the dairy products produced its can effectively mention
The safety of high dairy products simultaneously guarantees product mouthfeel.
Preferably, the milk protein powder includes component ratio by weight: described casein 6-8 parts, lactoprotein 2-4.
Preferably, the temperature sterilized in step b) is 95 ± 2 DEG C, sterilizing time 250-300s；By the temperature and
Time can thoroughly kill all bacteriums in milk, other strains during later stage fermentation is avoided to influence fermentation, while
Fermentation efficiency in entire fermentation process is ensured.
Preferably, fermentation time is 4-6h in step b)；The fermentation time can ensure the effect of fermentation.
Preferably, the time of after-ripening is 12-24h in step b)；The cooling after-ripening makes the wind such as the extracellular polysaccharide of product
Taste substance release is more abundant.
Preferably, according to composition by weight than protein in the raw milk: fat is 3.1%:3.8%.
In conclusion the present invention has lower rouge by the way that above-mentioned raw material components, the dairy products produced are arranged
Fat content is eaten to be suitable for majority of populations.
Specific embodiment
In order to make those skilled in the art better understand the present invention program, technical solution in the embodiment of the present invention
Carry out clear, complete description.
Embodiment one
A kind of low fat subtracts the high-protein flavored acidified milk of sugar, which is characterized in that raw material includes: according to composition by weight ratio
Further, the low fat subtracts the preparation method of the high-protein flavored acidified milk of sugar:
A) pretreatment of raw material:
1) raw milk is placed in duplex strainer and filters out impurity；
2) filtered raw milk is first then separated into 5-15min via fat separation machine, then transfers to centrifugation
In bacterial remover, defatted milk and fat are obtained；
3) defatted milk is placed in single effect evaporator and evaporates moisture content to obtain high protein defatted milk, evaporation time according to
5L/H is calculated；
B) auxiliary material adds: 45-60min is hydrated after milk protein powder stirring 5min is added into high protein defatted milk, then plus
Enter maltodextrin, white granulated sugar, stirring to white granulated sugar be completely dissolved and and constant volume, homogeneous, high temperature sterilization, the temperature of sterilization is 95 ±
2 DEG C, sterilizing time 300s；40 DEG C are cooled to after the completion of sterilization, lactase, strain fermentation are added into the feed liquid after cooling,
Wherein fermentation time is 6h；
C) demulsification is handled: being carried out demulsification operation using emulsification pump and counterbalance valve, and is cooled to 12 DEG C；
D) filling rear cooling after-ripening.
Further, in the raw milk according to composition by weight than protein: fat be 3.1:3.8；Above-mentioned milk egg
White powder component ratio by weight includes: 8 parts of casein, lactoprotein 4.
Embodiment two
A kind of low fat subtracts the high-protein flavored acidified milk of sugar, which is characterized in that raw material includes: according to composition by weight ratio
Further, the low fat subtracts the preparation method of the high-protein flavored acidified milk of sugar:
A) pretreatment of raw material:
1) raw milk is placed in duplex strainer and filters out impurity；
2) filtered raw milk is first then separated into 5-15min via fat separation machine, then transfers to centrifugation
In bacterial remover, defatted milk and fat are obtained；
3) defatted milk is placed in single effect evaporator and evaporates moisture content to obtain high protein defatted milk, evaporation time according to
5L/H is calculated；
B) auxiliary material adds: 45-60min is hydrated after milk protein powder stirring 5min is added into high protein defatted milk, then plus
Enter maltodextrin, white granulated sugar, stirring to white granulated sugar be completely dissolved and and constant volume, homogeneous, high temperature sterilization, the temperature of sterilization is 95 ±
2 DEG C, sterilizing time 280s；38 DEG C are cooled to after the completion of sterilization, lactase, strain fermentation are added into the feed liquid after cooling,
Wherein fermentation time is 5h；
C) demulsification is handled: being carried out demulsification operation using emulsification pump and counterbalance valve, and is cooled to 11 DEG C；
D) filling rear cooling after-ripening.
Further, in the raw milk according to composition by weight than protein: fat be 3.1%:3.8%；Above-mentioned ox
Milk proem includes component ratio by weight: 7 parts of the casein, 3 parts of lactoprotein.
Embodiment three
Further, the low fat subtracts the preparation method of the high-protein flavored acidified milk of sugar:
A) pretreatment of raw material:
1) raw milk is placed in duplex strainer and filters out impurity；
2) filtered raw milk is first then separated into 5min via fat separation machine, then transfers to bactofugation
In machine, defatted milk and fat are obtained；
3) defatted milk is placed in single effect evaporator and evaporates moisture content to obtain high protein defatted milk, evaporation time according to
5L/H is calculated；
B) auxiliary material adds: 45-60min is hydrated after milk protein powder stirring 5min is added into high protein defatted milk, then plus
Enter maltodextrin, white granulated sugar, stirring to white granulated sugar be completely dissolved and and constant volume, homogeneous, high temperature sterilization, the temperature of sterilization is 95 ±
2 DEG C, sterilizing time 250s；35 DEG C are cooled to after the completion of sterilization, lactase, strain fermentation are added into the feed liquid after cooling,
Wherein fermentation time is 4h；
C) demulsification is handled: being carried out demulsification operation using emulsification pump and counterbalance valve, and is cooled to 9 DEG C；
D) filling rear cooling after-ripening.
Further, in the raw milk according to composition by weight than protein: fat be 3.1%:3.8%；Above-mentioned ox
Milk proem includes component ratio by weight: 6 parts of the casein, lactoprotein 2.
Obviously, described embodiment is only a part of embodiment of the invention, instead of all the embodiments.It is based on
Embodiment in the present invention, it is obtained by those of ordinary skill in the art without making creative efforts every other
Embodiment should fall within the scope of the present invention.
Claims (7)
1. a kind of low fat subtracts the high-protein flavored acidified milk of sugar, which is characterized in that raw material includes: according to composition by weight ratio
2. a kind of low fat according to claim 1 subtracts the high-protein flavored acidified milk of sugar, it is characterised in that: the low fat subtracts sugar
The preparation method of high-protein flavored acidified milk:
A) pretreatment of raw material:
1) raw milk is placed in duplex strainer and filters out impurity；
2) filtered raw milk is first then separated into 5-15min via fat separation machine, then transfers to bactofugation
In machine, defatted milk and fat are finally obtained；
3) defatted milk is placed in single effect evaporator and evaporates moisture content to obtain high protein defatted milk, evaporation time is counted according to 5T/H
It calculates；
B) auxiliary material adds: being hydrated 45-60min after milk protein powder stirring 5min is added into high protein defatted milk, adds wheat
Bud dextrin, white granulated sugar, stirring to white granulated sugar is completely dissolved and constant volume, homogeneous, high temperature sterilization, and 35-40 is cooled to after the completion of sterilization
DEG C, lactase, strain fermentation are added into the feed liquid after cooling；
C) demulsification is handled: being carried out demulsification operation using emulsification pump and counterbalance valve, and is cooled to 9-12 DEG C；
D) filling rear cooling after-ripening.
3. subtracting the high-protein flavored acidified milk of sugar to a kind of homogeneous low fat according to claim 1, it is characterised in that: the ox
Milk proem powder includes component ratio by weight: 6-8 parts of casein, 2-4 parts of lactoprotein.
4. a kind of low fat according to claim 2 subtracts the high-protein flavored acidified milk of sugar, it is characterised in that: sterilization in step b)
Temperature be 95 ± 2 DEG C, sterilizing time 250-300s.
5. a kind of low fat according to claim 2 subtracts the high-protein flavored acidified milk of sugar, it is characterised in that: fermentation in step b)
Time is 4-6h.
6. a kind of low fat according to claim 2 subtracts the high-protein flavored acidified milk of sugar, it is characterised in that: after-ripening in step d)
Time be 12-24h.
7. a kind of low fat according to claim 2 subtracts the high-protein flavored acidified milk of sugar, it is characterised in that: in the raw milk
According to composition by weight than protein: fat is 3.1: 3.8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811566690.1A CN109527087A (en) | 2018-12-20 | 2018-12-20 | Low fat subtracts the high-protein flavored acidified milk of sugar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811566690.1A CN109527087A (en) | 2018-12-20 | 2018-12-20 | Low fat subtracts the high-protein flavored acidified milk of sugar |
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| CN109527087A true CN109527087A (en) | 2019-03-29 |
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| CN201811566690.1A Pending CN109527087A (en) | 2018-12-20 | 2018-12-20 | Low fat subtracts the high-protein flavored acidified milk of sugar |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109924257A (en) * | 2019-04-12 | 2019-06-25 | 黑龙江完达山林海液奶有限公司 | Low fat high-protein yoghourt and preparation method thereof |
| CN111387289A (en) * | 2019-09-02 | 2020-07-10 | 北京元气森林饮料有限公司 | Sucrose-free high-protein probiotic yogurt and preparation method thereof |
Citations (3)
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| CN103651797A (en) * | 2012-09-21 | 2014-03-26 | 内蒙古伊利实业集团股份有限公司 | High-protein low-fat yoghourt and preparation method thereof |
| CN105076294A (en) * | 2015-08-31 | 2015-11-25 | 华东师范大学 | Application of maltodextrin in preparing low-fat cakes, yoghourt and yoghourt cakes |
| CN106234582A (en) * | 2016-07-27 | 2016-12-21 | 帝斯曼知识产权资产管理有限公司 | A kind of utilize Lactose enzyme Yoghourt improving structural state and preparation method thereof |
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2018
- 2018-12-20 CN CN201811566690.1A patent/CN109527087A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103651797A (en) * | 2012-09-21 | 2014-03-26 | 内蒙古伊利实业集团股份有限公司 | High-protein low-fat yoghourt and preparation method thereof |
| CN105076294A (en) * | 2015-08-31 | 2015-11-25 | 华东师范大学 | Application of maltodextrin in preparing low-fat cakes, yoghourt and yoghourt cakes |
| CN106234582A (en) * | 2016-07-27 | 2016-12-21 | 帝斯曼知识产权资产管理有限公司 | A kind of utilize Lactose enzyme Yoghourt improving structural state and preparation method thereof |
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| 段钢 等: "《酶制剂应用技术问答 第2版》", 31 May 2014, 中国轻工业出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109924257A (en) * | 2019-04-12 | 2019-06-25 | 黑龙江完达山林海液奶有限公司 | Low fat high-protein yoghourt and preparation method thereof |
| CN111387289A (en) * | 2019-09-02 | 2020-07-10 | 北京元气森林饮料有限公司 | Sucrose-free high-protein probiotic yogurt and preparation method thereof |
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Application publication date: 20190329 |
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