CN109619180A - A kind of viable type normal temperature fermentation cream and preparation method thereof - Google Patents

A kind of viable type normal temperature fermentation cream and preparation method thereof Download PDF

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Publication number
CN109619180A
CN109619180A CN201811649085.0A CN201811649085A CN109619180A CN 109619180 A CN109619180 A CN 109619180A CN 201811649085 A CN201811649085 A CN 201811649085A CN 109619180 A CN109619180 A CN 109619180A
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preparation
normal temperature
type normal
cream
temperature fermentation
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CN109619180B (en
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孙颜君
刘振民
徐致远
苏米亚
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Shanghai Bright Dairy and Food Co Ltd
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Shanghai Bright Dairy and Food Co Ltd
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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
    • 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
    • A23C3/00—Preservation of milk or milk preparations
    • A23C3/02—Preservation of milk or milk preparations by heating
    • A23C3/03—Preservation of milk or milk preparations by heating the materials being loose unpacked
    • 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
    • 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

Abstract

The invention discloses a kind of viable type normal temperature fermentation cream and preparation method thereof, which obtains mixed liquor the following steps are included: by uniformly mixing after antibiotic-free milk pre-sterilizing with dilute cream, sweetener, starch and stabilizer；By mixed liquor homogeneous, sterilize, it is cooling, edible essence is added, inoculating starter ferments, and fermentation to terminal, obtains yogurt base material；It is sterilized after yogurt base material is demulsified, it is cooling, it is filling and with 107~109The probiotic concentration addition probiotics fermention liquid of cfu/ml is to get the viable type normal temperature fermentation cream.The preparation method simple process, easy to operate, convenient for industrialization processing, and product probiotics quantity made of the preparation method is stable, excellent flavor.It is made to obtain to place under product room temperature 3~4 months.

Description

A kind of viable type normal temperature fermentation cream and preparation method thereof
Technical field
The present invention relates to fermented food technical fields, and in particular to a kind of viable type normal temperature fermentation cream and preparation method thereof.
Background technique
Probiotics is a kind of active microorganism beneficial to host, colonizes in human body intestinal canal, genital tract, can generate health Effect is so as to improve host's microecological balance, performance beneficial effect.Most important probiotics is mostly lactic acid in human body, animal body Bacterium takes sufficient amount of probiotics, can help digest, and promotes intestinal health, while generating to host specific beneficial Function.
Acidified milk is the good carrier of probiotics, and existing market has the Yoghourt and lactic acid bacteria beverage of pure probiotics fermention On sale, such product usually requires to refrigerate, and the shelf-life is one month or so, and refrigeration can inhibit the further proliferation of probiotics, Avoid product peracid, the too low quantity that also will affect probiotics simultaneously of pH.In recent years, normal temperature fermentation cream is in Chinese milk product enterprise wind It wastes, 2009, bright milk industry lists domestic first item " Mo Silian pasteurize is heat-treated flavor cream ", domestic major dairy products enterprise Industry lists such product one after another, just lists the stage, and product special flavour is mostly original flavor, and then each has listed fruit-vegetable flavor, flower respectively The products such as Flavor and fruit and vegetable series.So far, normal-temperature yoghourt product domestic sales is about 29,000,000,000 yuan, how to be produced The innovation of product, seizes the first market opportunities, is the problem of major Dairy Enterprise is endeavoured always.In view of consumer for probiotics health Approval, exploitation there are also viable bacteria property normal-temperature yoghourt have preferable market prospects, and can in the Red sea of normal temperature fermentation cream, Hew out new indigo plant sea.
Summary of the invention
The object of the present invention is to provide a kind of viable type normal temperature fermentation creams and preparation method thereof, produce for current ambient temperature Yoghourt Product homogeneity is serious, and without active probiotic there are the disadvantages of, from leavening selection, raw material and process optimization etc. into Row research and many experiments produce probiotics quantity stabilization, sapid normal-temperature yoghourt product.
The present invention in order to achieve the above objectives, is achieved especially by following technical scheme:
A kind of preparation method of viable type normal temperature fermentation cream, which includes following raw materials: dilute cream 1.3~2%, Sweetener 0.005~8%, starch 1.3~2.2%, stabilizer 0.3~0.67%, leavening 0.003~0.009%, edible perfume Essence 0~0.1% and complement to 100% antibiotic-free milk, the percentage is that each raw material accounts for the mass percent of raw material total amount；
The preparation method the following steps are included:
S1: it will uniformly be mixed after antibiotic-free milk pre-sterilizing with dilute cream, sweetener, starch and stabilizer, obtain mixed liquor； S2: mixed liquor homogeneous obtained in step S1 is sterilized, cooling, adds edible essence, and inoculating starter ferments, and ferments To terminal, yogurt base material is obtained；S3: will sterilize after the demulsification of yogurt base material that step S2 is obtained, cooling, filling and with 107~ 109The probiotic concentration addition probiotics fermention liquid of cfu/ml is to get the viable type normal temperature fermentation cream.
Further improvement to above-mentioned preparation method: protein content >=2.8wt% in antibiotic-free milk, lactose content >= 3.0wt%, nonfat milk solids content >=8.1wt%, titratable acidity≤18 ° T, above-mentioned degree refer both to each ingredient and account for nonreactive The mass percent of milk.
Further improvement to above-mentioned preparation method: the fat content of the dilute cream is 35~40%.
Sweetener used, which refers to, assigns food with the additive of sweet taste, preferably sucrose and/or sugar replacement.Sugar substitution Object refers to a kind of can generating sweet taste or strengthens sweet taste and heat is far below the substance of sucrose, preferably Aspartame, The one or more of acesulfame potassium, Sucralose, lactitol, xylitol and antierythrite.Wherein the additive amount of sucrose be 4~ 8%, the additive amount of sugar replacement is 0.005~0.015% and the pure water dilution of in addition addition 4~8%, or combination addition.
Further improvement to above-mentioned preparation method: stabilizer is that low-fat pectin, agar and diacetyl tartarate list are double sweet The combination of grease, additive amount are respectively low-fat pectin 0.07~0.1%, agar 0.13~0.17%, diacetyl tartarate list Double glyceride 0.1~0.4%, the percentage are the mass percent for accounting for raw material total amount.
Further improvement to above-mentioned preparation method: the probiotics in step S3 probiotics fermention liquid is lactobacillus plantarum. Probiotic concentration is 10 after addition7~109cfu/ml。
Further improvement to above-mentioned preparation method: the pre-sterilized sterilization temperature in step S1 is 135~137 DEG C, is killed The bacterium time is 3~5s.Mixed uniformly operation temperature is 55~65 DEG C, and the vacuum cycle time is 30~40min.
Further improvement to above-mentioned preparation method: homogeneous is two-stage homogeneous in step S2, and homogenizing temperature is 65~70 DEG C, the pressure of level-one homogeneous is 200~250bar in two-stage homogeneous, and double-stage homogenization pressure is 30~80bar.
Further improvement to above-mentioned preparation method: sterilization is that pasteurize is killed using tubular type sterilization mode in step S2 Bacterium temperature is 93~97 DEG C, and the time is 3~7min.Being cooled to temperature is 42~45 DEG C.
Further improvement to above-mentioned preparation method: leavening is lactobacillus bulgaricus and thermophilus in step S2 Bacterium.
Further, fermentation time is 4~7h, and the mixing liquid acidity of fermentation termination is 70~90 ° of T.
Further improvement to above-mentioned preparation method: sterilization is that pasteurize is killed using board-like sterilization mode in step S3 Bacterium temperature is 70~80 DEG C, and the time is 10~40s.
It is cooled to be cooled to 20~30 DEG C.
In step S3 by the way of sterile online addition probiotics fermention liquid, it is ensured that the quantity of probiotics in unit packaging It is 107~109Cfu/ml finally carries out aseptic packaging.
It is provided by the invention it is a kind of utilize viable type normal temperature fermentation made from above-mentioned any preparation method cream.
Protein content is 2.46~2.88% in the room temperature viable type Yoghourt, and fat content is 3.10~3.30%, carbon The content of hydrate is 2.77~3.51%, and viscosity is 150~200cP, and titratable acidity is 70~90 ° of T, number of live bacteria of probiotics Amount 106~107cfu/ml。
Viscosity is 150~200cP after the product room temperature, and the upper and lower layer of product during room temperature 3~4 months Viscosity fluctuation is little, and also without layering and whey precipitation phenomenon, Product Status is good, and product special flavour is good in the shelf-life, in product Probiotics viable bacteria quantity is not less than 106cfu/ml。
Compared with the prior art, the invention has the following advantages:
It is the preparation method simple process, easy to operate, convenient for industrialization processing, and product made of the preparation method Probiotics quantity stabilization, excellent flavor.It is made to obtain to place under product room temperature 3~4 months, and the micro- life of product within the shelf-life Phenomena such as object meets national standard, and product property is stablized, and no layering whey is precipitated.
Specific embodiment
To become apparent from the purposes, technical schemes and advantages of the embodiment of the present invention, below in the embodiment of the present invention Technical solution carries out clear, complete description, it is clear that and described embodiment is a part of the embodiments of the present invention, rather than Whole embodiments, based on the embodiments of the present invention, those of ordinary skill in the art are in the premise for not making creative work Under every other embodiment obtained, shall fall within the protection scope of the present invention.
A kind of preparation method of viable type normal temperature fermentation cream, which includes following raw materials: dilute cream 1.3~2%, Sweetener 0.005~8%, starch 1.3~2.2%, stabilizer 0.3~0.67%, leavening 0.003~0.009%, edible perfume Essence 0~0.1% and complement to 100% antibiotic-free milk, the percentage is that each raw material accounts for the mass percent of raw material total amount；
The preparation method the following steps are included:
S1: it will uniformly be mixed after antibiotic-free milk pre-sterilizing with dilute cream, sweetener, starch and stabilizer, obtain mixed liquor； S2: the mixed liquor homogeneous that step S1 is obtained is sterilized, cooling, adds edible essence, and inoculating starter ferments, and fermentation is extremely Terminal obtains yogurt base material；S3: will sterilize after the demulsification of yogurt base material that step S2 is obtained, cooling, filling and with 107~ 109The probiotic concentration addition probiotics fermention liquid of cfu/ml is to get the viable type normal temperature fermentation cream.
Preferably, nonreactive cream is milk, goat milk or the exclusive use of other animal creams or several mixing, wherein requiring Protein content >=2.8wt% in mixed antibiotic-free milk, lactose content >=3.0wt%, nonfat milk solids content >=8.1wt%, Titratable acidity≤18 ° T, above-mentioned degree refer both to the mass percent that each ingredient accounts for antibiotic-free milk.
Preferably, dilute cream is creme fraiche, and the fat content of dilute cream is 35~40%.
Preferably, sweetener used, which refers to, assigns food with the additive of sweet taste, preferably sucrose, white granulated sugar and/or Sugar replacement.Sugar replacement refers to a kind of can generating sweet taste or strengthens sweet taste and heat is far below the substance of sucrose, compared with Good is the one or more of Aspartame, acesulfame potassium, Sucralose, lactitol, xylitol and antierythrite.Wherein sucrose Additive amount be 4~8%, the additive amount of sugar replacement be 0.005~0.015% and in addition add 4~8% pure water it is dilute It releases, or combination addition.The additive amount of sweetener is no more than the range of national standard defined.
Preferably, stabilizer is the combination of low-fat pectin, agar and diacetyl tartaric acid monodiglyceride, additive amount point Not Wei low-fat pectin 0.07~0.1%, agar 0.13~0.17%, diacetyl tartaric acid monodiglyceride 0.1~0.4%, institute Stating percentage is the mass percent for accounting for raw material total amount.
Starch used is physics or chemically modified starch, and starch source is cassava, corn, waxy corn, potato etc..
Preferably, pre-sterilizing described in step S1 is ultra high temperature short time sterilization, and sterilization temperature is 135~137 DEG C, and the time is 3~5s.
Preferably, in step S1, mixed uniformly operation temperature is 55~65 DEG C, and the vacuum cycle time is 20~30min.
Preferably, homogeneous is two-stage homogeneous in step S2, and homogenizing temperature is 65~70 DEG C, and level-one is equal in two-stage homogeneous The pressure of matter is 200~250bar, and double-stage homogenization pressure is 30~80bar.
Preferably, sterilization is pasteurize in step S2, and using tubular type sterilization mode, sterilization temperature is 90~95 DEG C, when Between be 3~7min.
Preferably, it is 42~45 DEG C that mixeding liquid temperature is cooled in step S2.
Preferably, leavening is lactobacillus bulgaricus and streptococcus thermophilus in step S2.Fermentation time is 4~7h, hair The mixing liquid acidity of ferment terminal is 70~90 ° of T.
Preferably, sterilization is pasteurize in step S3, and using board-like sterilization mode, sterilization temperature is 70~80 DEG C, when Between be 10~40s.
Preferably, the probiotics in step S3 probiotics fermention liquid is lactobacillus plantarum.Probiotics fermention liquid is added to use The mode of sterile online addition probiotics fermention liquid, probiotic concentration is 10 after addition7~109Cfu/ml, it is ensured that in unit packaging The quantity of probiotics is 107~109Cfu/ml finally carries out aseptic packaging.
It is cooled to be cooled to 20~30 DEG C in step S3.Sterile filling after cooling.
It is provided by the invention it is a kind of utilize viable type normal temperature fermentation made from above-mentioned any preparation method cream.
Protein content is 2.46~2.88% in the room temperature viable type Yoghourt, and fat content is 3.10~3.30%, carbon The content of hydrate is 2.77~3.51%, and viscosity is 150~200cP, and titratable acidity is 70~90 ° of T, number of live bacteria of probiotics Amount 106~107cfu/ml。
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.
Agents useful for same and raw material of the present invention are commercially available unless otherwise specified.
The additive amount of all components of the present invention is less than the range of national standard defined.
Embodiment 1
A kind of preparation method of viable type normal temperature fermentation cream, the preparation method specifically include the original of following mass percents Material: dilute cream 1.3%, sweetener (white granulated sugar) 8%, starch (cornstarch) 2.2%, low-ester pectin 0.1%, agar 0.17%, diacetyl tartaric acid monodiglyceride 0.4%, leavening (lactobacillus bulgaricus and streptococcus thermophilus) 0.003%, Edible essence 0.1%, remaining complements to 100% by antibiotic-free milk.
Wherein, the protein content of antibiotic-free milk is 2.8wt%, and fat is 3.1wt%, lactose content 4.0wt%, on-fat milk Solid content 8.1wt%, titratable acidity≤18 ° T.Dilute cream fat content is 35%
The preparation method the following steps are included:
S1: by the antibiotic-free milk and dilute cream, sweetener, starch, low-ester pectin, agar after 135 DEG C of temperature, the sterilization of time 5s It is uniformly mixed with diacetyl tartaric acid monodiglyceride, mixing temperature is 55 DEG C, and the vacuum cycle time is 30min, is mixed Liquid.
S2: the mixed liquor that step S1 is obtained carries out homogeneous at 55 DEG C, and firsts and seconds homogenization pressure is respectively 200bar and 30bar；Pasteurize, sterilization temperature are 95 DEG C, sterilizing time 3min；After being cooled to 42 DEG C, inoculating starter It ferments, 7 as a child reached 70 ° of T of fermentation termination, obtained yogurt base material.
S3: after the yogurt base material demulsification that step S2 is obtained, sterilizer is pumped by forward direction movement, using board-like sterilization Device carries out pasteurize, and sterilization temperature is 70 DEG C, sterilizing time 40s；It is cooled to 20 DEG C after sterilization, adds lactobacillus plantarum online Fermentation liquid, the viable count of unit packaging implants lactobacillus are 107Cfu/ml, it is filling up to viable type normal temperature fermentation of the invention Cream.
The index of made product such as the following table 1:
Table 1
Index Numerical value
Protein wt% 2.46
Fatty wt% 3.11
Carbohydrate wt% 3.51
Total solid wt% 9.07
Rear viscosity is 200cP to room temperature for a period of time, and product viscosity fluctuates not during placement 3 months at normal temperature Greatly, phenomena such as being also precipitated without layering and whey, is rear sour, the viable count of lactobacillus plantarum is 10 after 3 months6cfu/ml。
Embodiment 2
A kind of preparation method of viable type normal temperature fermentation cream, the preparation method specifically include the original of following mass percents Material: dilute cream 1.5%, sweetener (sucrose) 4%, starch (tapioca) 1.3%, low-ester pectin 0.07%, agar 0.13%, Diacetyl tartaric acid monodiglyceride 0.1%, leavening (lactobacillus bulgaricus and streptococcus thermophilus) 0.003%, remaining by Antibiotic-free milk complements to 100%.
Wherein, the protein content of antibiotic-free milk is 3.1wt%, and fat is 2.8wt%, lactose content 3.0wt%, on-fat milk Solid content 8.1wt%, titratable acidity≤18 ° T.Dilute cream fat content is 40%.
The preparation method the following steps are included:
S1: by the antibiotic-free milk and dilute cream, sweetener, starch, low-ester pectin, agar after 137 DEG C of temperature, the sterilization of time 3s It is uniformly mixed with diacetyl tartaric acid monodiglyceride, mixing temperature is 65 DEG C, and the vacuum cycle time is 40min, is mixed Liquid.
S2: the mixed liquor that step S1 is obtained carries out homogeneous at 70 DEG C, and firsts and seconds homogenization pressure is respectively 250bar and 80bar；Pasteurize, sterilization temperature are 90 DEG C, sterilizing time 7min；After being cooled to 45 DEG C, inoculating starter It ferments, 4 as a child reached 90 ° of T of fermentation termination, obtained yogurt base material.
S3: after the yogurt base material demulsification that step S2 is obtained, sterilizer is pumped by forward direction movement, using board-like sterilization Device carries out pasteurize, and sterilization temperature is 80 DEG C, sterilizing time 10s；30 DEG C of online addition lactobacillus plantarums are cooled to after sterilization Fermentation liquid, the viable count of unit packaging implants lactobacillus are 109Cfu/ml, it is filling up to viable type normal temperature fermentation of the invention Cream.
The index of made product such as the following table 2:
Table 2
Index Numerical value
Protein wt% 2.88
Fatty wt% 3.05
Carbohydrate wt% 2.79
Total solid wt% 8.72
Rear viscosity is 150cP to room temperature for a period of time, and product viscosity fluctuates not during placement 5 months at normal temperature Greatly, phenomena such as being also precipitated without layering and whey, is rear sour, the viable count of lactobacillus plantarum is 10 after 5 months8cfu/ml。
Embodiment 3
A kind of preparation method of viable type normal temperature fermentation cream, the preparation method specifically include the original of following mass percents Material: dilute cream 2%, sweetener (acesulfame potassium) 0.005%, starch (potato starch) 1.3%, low-ester pectin 0.07%, agar 0.13%, diacetyl tartaric acid monodiglyceride 0.1%, leavening (lactobacillus bulgaricus and streptococcus thermophilus) 0.009%, Remaining complements to 100% by antibiotic-free milk.
Wherein, the protein content of antibiotic-free milk is 3.0wt%, and fat is 3.0wt%, lactose content 3.5wt%, Titrable acid Spend≤18 ° of T.Dilute cream fat content is 38%.
The preparation method the following steps are included:
S1: by the antibiotic-free milk and dilute cream, sweetener, starch, low-ester pectin, agar after 137 DEG C of temperature, the sterilization of time 3s It is uniformly mixed with diacetyl tartaric acid monodiglyceride, mixing temperature is 60 DEG C, and the vacuum cycle time is 35min, is mixed Liquid.
S2: the mixed liquor that step S1 is obtained carries out homogeneous at 65 DEG C, and firsts and seconds homogenization pressure is respectively 220bar and 30bar；Pasteurize, sterilization temperature are 93 DEG C, sterilizing time 5min；After being cooled to 43 DEG C, inoculating starter It ferments, 6.5 as a child reached 80 ° of T of fermentation termination, obtained yogurt base material.
S3: after the yogurt base material demulsification that step S2 is obtained, sterilizer is pumped by forward direction movement, using board-like sterilizer Pasteurize is carried out, sterilization temperature is 75 DEG C, sterilizing time 20s；20 DEG C are cooled to after sterilization, it is online to add lactobacillus plantarum hair Zymotic fluid, the viable count of unit packaging implants lactobacillus are 108Cfu/ml is to get viable type normal temperature fermentation cream of the invention.
The index of made product such as the following table 3:
Table 3
Index Numerical value
Protein wt% 2.50
Fatty wt% 3.12
Carbohydrate wt% 3.02
Total solid wt% 15.10
Rear viscosity is 180cP to room temperature for a period of time, and product viscosity fluctuates not during placement 4 months at normal temperature Greatly, phenomena such as being also precipitated without layering and whey, is rear sour, the viable count of lactobacillus plantarum is 10 after 4 months8cfu/ml。
Embodiment 4
A kind of preparation method of viable type normal temperature fermentation cream, the preparation method specifically include the original of following mass percents Material: dilute cream 1.5%, sweetener (Sucralose) 0.01%, starch 1.7%, low-ester pectin 0.09%, agar 0.15%, double Acetyltartaric acid single double glyceride 0.2%, leavening (lactobacillus bulgaricus and streptococcus thermophilus) 0.006%, remaining is by nothing Anti- milk complements to 100%.
Wherein, the protein content of antibiotic-free milk is 2.8wt%, and fat is 2.8wt%, lactose content 3.0wt%, on-fat milk Solid content 8.1wt%, titratable acidity≤18 ° T.
The preparation method the following steps are included:
S1: by the antibiotic-free milk and sweetener, starch, low-ester pectin, agar and double second after 135 DEG C of temperature, the sterilization of time 3s Acyl tartaric acid list double glyceride uniformly mixes, and mixing temperature is 55 DEG C, and the vacuum cycle time is 30min, obtains mixed liquor.
S2: the mixed liquor that step S1 is obtained carries out homogeneous at 68 DEG C, and firsts and seconds homogenization pressure is respectively 220bar and 80bar；Pasteurize, sterilization temperature are 90 DEG C, sterilizing time 3min；After being cooled to 42 DEG C, inoculating starter It ferments, 5 as a child reached 90 ° of T of fermentation termination, obtained yogurt base material.
S3: after the yogurt base material demulsification that step S2 is obtained, sterilizer is pumped by forward direction movement, using board-like sterilization Device carries out pasteurize, and sterilization temperature is 72 DEG C, sterilizing time 30s；23 DEG C of online addition lactobacillus plantarums are cooled to after sterilization Fermentation liquid, the viable count of unit packaging implants lactobacillus are 109Cfu/ml is to get viable type normal temperature fermentation cream of the invention.
The index of made product such as the following table 4:
Table 4
Index Numerical value
Protein wt% 2.82
Fatty wt% 3.22
Carbohydrate wt% 3.51
Total solid wt% 16.10
Rear viscosity is 170cP to room temperature for a period of time, and product viscosity fluctuates not during placement 5 months at normal temperature Greatly, phenomena such as being also precipitated without layering and whey, is rear sour, the viable count of lactobacillus plantarum is 10 after 5 months8cfu/ml。
Comparative example 1
With embodiment 1, be only cornstarch in raw material additive amount be 1.0%, the other the same as in Example 1.
Comparative example 2
With embodiment 1, be only dilute cream in raw material additive amount be 4%, the other the same as in Example 1.
Comparative example 3
With embodiment 2, it is only the additive amount of streptococcus thermophilus and lactobacillus bulgaricus in raw material, increases to 0.012%, Remaining is the same as embodiment 2.
Comparative example 4
It is only longer fermentation times to 10h, remaining is the same as embodiment 3 with embodiment 3.
Effect example 1
Finished yogurt prod carries out heat preservation test, i.e., 25 DEG C and 37 DEG C are respectively placed 1 month, opens 3 sample packets of packet every time, observes Yoghourt State.The state of Yoghourt is cut off respectively from bottom and top, has seen whether whey precipitation phenomenon, and measures viscosity (measurement Temperature is 25 DEG C).Titratable acidity simultaneously, and measure the number of viable of lactobacillus plantarum.
Keep the temperature 1 month test result such as the following table 5:
Table 5
By upper table result it is found that 25 DEG C and 37 DEG C place 1 month respectively after, the viscosity of embodiment product, acidity variation compared with It is small, and the number of viable of lactobacillus plantarum is maintained at 107~109cfu/ml；The viscosity of product is lower in comparative example 1, and rear acid is tight Weight；Although viable count reaches 10 in comparative example 210~1011Cfu/ml, but acid is serious after product, quality and mouthfeel are all bad； Lactobacillus plantarum viable count is less in product in comparative example 3 and 4.
Specific embodiment in the present invention is only explanation of the invention, is not limitation of the present invention, ability Field technique personnel can according to need the modification that not creative contribution is made to the present embodiment after reading this specification, but As long as all by the protection of Patent Law in scope of the presently claimed invention.

Claims (10)

1. a kind of preparation method of viable type normal temperature fermentation cream, which is characterized in that the preparation method includes following raw materials: dilute cream 1.3~2%, sweetener 0.005~8%, starch 1.3~2.2%, stabilizer 0.3~0.67%, leavening 0.003~ 0.009%, edible essence 0~0.1% and complement to 100% antibiotic-free milk, the percentage be each raw material account for raw material total amount Mass percent；
The preparation method the following steps are included:
S1: it will uniformly be mixed after antibiotic-free milk pre-sterilizing with dilute cream, sweetener, starch and stabilizer, obtain mixed liquor；
S2: the mixed liquor homogeneous that step S1 is obtained is sterilized, cooling, adds edible essence, and inoculating starter ferments, and is sent out Ferment to terminal, obtains yogurt base material；
S3: will sterilize after the demulsification of yogurt base material that step S2 is obtained, cooling, filling and with 107~109The probiotics of cfu/ml is dense Degree addition probiotics fermention liquid is to get the viable type normal temperature fermentation cream.
2. the preparation method of viable type normal temperature fermentation cream according to claim 1, which is characterized in that egg in the antibiotic-free milk Bai Hanliang >=2.8wt%, lactose content >=3.0wt%, nonfat milk solids content >=8.1wt%, titratable acidity≤18 ° T are above-mentioned Degree refers both to the mass percent that each ingredient accounts for antibiotic-free milk.
3. the preparation method of viable type normal temperature fermentation cream according to claim 1, which is characterized in that the rouge of the dilute cream Fat content is 35~40%.
4. the preparation method of viable type normal temperature fermentation cream according to claim 1, which is characterized in that the stabilizer is low The combination of rouge pectin, agar and diacetyl tartaric acid monodiglyceride, additive amount be respectively low-fat pectin 0.07~0.1%, Agar 0.13~0.17%, diacetyl tartaric acid monodiglyceride 0.1~0.4%, the percentage are the matter for accounting for raw material total amount Measure percentage.
5. the preparation method of viable type normal temperature fermentation cream according to claim 1, which is characterized in that the step S3 is prebiotic Probiotics in fermented liquid is lactobacillus plantarum.
6. the preparation method of viable type normal temperature fermentation cream according to claim 1, which is characterized in that homogeneous is in step S2 Two-stage homogeneous, homogenizing temperature are 65~70 DEG C, and the pressure of level-one homogeneous is 200~250bar in two-stage homogeneous, and second level is equal Matter pressure is 30~80bar.
7. the preparation method of viable type normal temperature fermentation cream according to claim 1, which is characterized in that in step S2 sterilization be Pasteurize, using tubular type sterilization mode, sterilization temperature is 90~95 DEG C, and the time is 3~7min；And/or it is cooled to temperature and is 42~45 DEG C.
8. the preparation method of viable type normal temperature fermentation cream according to claim 1, which is characterized in that leavening in step S2 For lactobacillus bulgaricus and streptococcus thermophilus；And/or fermentation time is 4~7h, the mixing liquid acidity of fermentation termination is 70~ 90°T。
9. the preparation method of viable type normal temperature fermentation cream according to claim 1, which is characterized in that in step S3 sterilization be Pasteurize, using board-like sterilization mode, sterilization temperature is 70~80 DEG C, and the time is 10~40s.
10. a kind of utilize viable type normal temperature fermentation cream made from any preparation method of claim 1~9.
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