CN109619180B - Viable bacteria type normal-temperature fermented milk and preparation method thereof - Google Patents
Viable bacteria type normal-temperature fermented milk and preparation method thereof Download PDFInfo
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- CN109619180B CN109619180B CN201811649085.0A CN201811649085A CN109619180B CN 109619180 B CN109619180 B CN 109619180B CN 201811649085 A CN201811649085 A CN 201811649085A CN 109619180 B CN109619180 B CN 109619180B
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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
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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
- 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
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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
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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
- A23C9/13—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 live bacterium type normal temperature fermented milk and a preparation method thereof, wherein the preparation method comprises the following steps: pre-sterilizing non-antibiotic milk, and uniformly mixing the non-antibiotic milk with cream, a sweetening agent, starch and a stabilizing agent to obtain a mixed solution; homogenizing the mixed solution, sterilizing, cooling, adding edible essence, inoculating starter, fermenting to the end point to obtain yogurt base material; demulsifying yogurt base material, sterilizing, cooling, packaging, and mixing with 10 7 ～10 9 And (3) adding probiotic fermentation liquor into the probiotic concentration of cfu/ml to obtain the viable bacteria type normal-temperature fermented milk. The preparation method has the advantages of simple process, easy operation and convenient industrial processing production, and the product prepared by the preparation method has stable probiotic quantity and good flavor. The prepared product can be placed for 3-4 months at normal temperature.
Description
Technical Field
The invention relates to the technical field of fermented foods, in particular to live-bacterium type normal-temperature fermented milk and a preparation method thereof.
Background
The probiotics is a kind of active microorganism beneficial to the host, and can be colonized in the intestinal tract and the reproductive tract of a human body to produce a health effect so as to improve the micro-ecological balance of the host and play a beneficial role. Most of the most important probiotics in human bodies and animal bodies are lactic acid bacteria, and the probiotics with enough quantity can help digestion and promote intestinal health and simultaneously have specific beneficial functions to hosts.
Fermented milk is a good carrier of probiotics, pure probiotic fermented yoghurt and lactobacillus drinks are sold in the market at present, the products are usually refrigerated, the shelf life is about one month, the further proliferation of the probiotics can be inhibited by refrigeration, the products are prevented from being too acid, and the quantity of the probiotics can be influenced when the pH is too low. In recent years, normal-temperature fermented milk is popular in the Chinese dairy market in 2009, the first Moslean pasteurized heat-treated flavored milk in the domestic dairy industry is on the market, and various large dairy enterprises in China are on the market in many times, and at the initial stage of the market, the flavor of the product is mostly the original flavor, and then, the products such as fruit and vegetable flavors, flower fragrance flavors, fruit and vegetable grain series are on the market respectively. At present, the domestic sales of normal-temperature yoghourt products is about 290 million yuan, and how to innovate the products and preempt the market first is a problem which is constantly addressed by various dairy enterprises. In view of the approval of consumers for the health of probiotics, the development of the normal-temperature yogurt with the activity of the probiotics has better market prospect, and a new blue sea can be developed in the red sea of the normal-temperature fermented milk.
Disclosure of Invention
The invention aims to provide the live-bacterium type normal-temperature fermented milk and the preparation method thereof, aiming at the defects that the current normal-temperature fermented milk products are seriously homogenized and do not have the existence of active probiotics, and the like, the normal-temperature fermented milk products with stable probiotics quantity and good flavor are produced by researching and carrying out a large number of experiments on aspects of starter selection, raw material optimization, process optimization and the like.
In order to achieve the purpose, the invention is specifically realized by the following technical scheme:
a preparation method of live bacteria type normal temperature fermented milk comprises the following raw materials: 1.3-2% of cream, 0.005-8% of sweetener, 1.3-2.2% of starch, 0.3-0.67% of stabilizer, 0.003-0.009% of leavening agent, 0-0.1% of edible essence and the balance of nonreactive milk to 100%, wherein the percentages are mass percentages of the raw materials in the total amount of the raw materials;
the preparation method comprises the following steps:
s1: pre-sterilizing nonreactive milk, and uniformly mixing the nonreactive milk with cream, a sweetening agent, starch and a stabilizing agent to obtain a mixed solution; s2: homogenizing the mixed solution obtained in the step S1, sterilizing, cooling, adding edible essence, inoculating a starter, fermenting to the end point to obtain a yogurt base material; s3: demulsifying the yogurt base material obtained in the step S2, sterilizing, cooling, filling and mixing with 10 7 ～10 9 And (3) adding probiotic fermentation liquor into the probiotic concentration of cfu/ml to obtain the viable bacteria type normal-temperature fermented milk.
The preparation method is further improved: the protein content in the milk without antibiotics is more than or equal to 2.8 wt%, the lactose content is more than or equal to 3.0 wt%, the solid content of the non-fat milk is more than or equal to 8.1 wt%, the titration acidity is less than or equal to 18 DEG T, and the percentage content refers to the mass percentage of each component in the milk without antibiotics.
The preparation method is further improved: the fat content of the cream is 35-40%.
Sweetening agents used are additives which impart a sweet taste to the foodstuff, preferably sucrose and/or sugar substitutes. Sugar substitutes are those that produce a sweet or enhanced sweet taste with a calorie much lower than sucrose, preferably one or more of aspartame, acesulfame-k, sucralose, lactitol, xylitol, and erythritol. Wherein the addition amount of the sucrose is 4-8%, the addition amount of the sugar substitute is 0.005-0.015%, and 4-8% of purified water is additionally added for dilution, or the sugar substitute is added in a combination manner.
The preparation method is further improved: the stabilizer is a combination of low-fat pectin, agar and diacetyl tartaric acid monoglyceride and diglyceride, the addition amounts of the stabilizer are respectively 0.07-0.1% of low-fat pectin, 0.13-0.17% of agar and 0.1-0.4% of diacetyl tartaric acid monoglyceride and diglyceride, and the percentages are mass percentages of the total amount of the raw materials.
The preparation method is further improved: and step S3, the probiotics in the probiotic fermentation liquor is lactobacillus plantarum. The probiotic concentration after the addition is 10 7 ～10 9 cfu/ml。
The preparation method is further improved: the pre-sterilization in the step S1 has the sterilization temperature of 135-137 ℃ and the sterilization time of 3-5S. The operation temperature of the uniform mixing is 55-65 ℃, and the vacuum circulation time is 30-40 min.
The preparation method is further improved: and step S2, homogenizing at 65-70 deg.C, wherein the pressure of the first-stage homogenizing is 200-250 bar, and the pressure of the second-stage homogenizing is 30-80 bar.
The preparation method is further improved: in the step S2, pasteurization is carried out, and a tubular sterilization mode is adopted, wherein the sterilization temperature is 93-97 ℃, and the time is 3-7 min. Cooling to 42-45 deg.C.
The preparation method is further improved: in step S2, the leaven is Lactobacillus bulgaricus and Streptococcus thermophilus.
Further, the fermentation time is 4-7 h, and the acidity of the mixed liquid at the fermentation end point is 70-90 DEG T.
The preparation method is further improved: in the step S3, pasteurization is carried out, a plate type sterilization mode is adopted, the sterilization temperature is 70-80 ℃, and the time is 10-40S.
The cooling is carried out to 20-30 ℃.
In step S3, the method of aseptic on-line adding of probiotic fermentation liquor is adopted to ensure that the number of probiotics in unit package is 10 7 ～10 9 cfu/ml, and finally carrying out aseptic packaging.
The invention provides viable bacteria type normal temperature fermented milk prepared by any preparation method.
The normal-temperature live-bacterium yogurt contains 2.46-2.88% of protein, 3.10-3.30% of fat, 2.77-3.51% of carbohydrate, 150-200 cP of viscosity, 70-90 DEG T of titrated acidity and 10 viable probiotic bacteria 6 ～10 7 cfu/ml。
The product has the viscosity of 150-200 cP after being placed at normal temperature, the upper layer and the lower layer of the product have little viscosity fluctuation and no layering or whey precipitation phenomenon in the process of being placed at normal temperature for 3-4 months, the product state is good, the product flavor is good in shelf life, and the number of viable probiotics in the product is not less than 10 6 cfu/ml。
Compared with the prior art, the invention has the following beneficial effects:
the preparation method has simple process, easy operation and convenient industrial processing production, and the product prepared by the preparation method has stable probiotic quantity and good flavor. The prepared product can be placed for 3-4 months at normal temperature, the product microorganism meets the national standard in the shelf life, the product property is stable, and the phenomena of layered whey precipitation and the like are avoided.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer and more complete, the technical solutions in the embodiments of the present invention are described below, it is obvious that the described embodiments are a part of the embodiments of the present invention, not all of the embodiments, and all other embodiments obtained by a person of ordinary skill in the art without creative efforts based on the embodiments of the present invention belong to the protection scope of the present invention.
A preparation method of live bacteria type normal temperature fermented milk comprises the following raw materials: 1.3-2% of cream, 0.005-8% of sweetener, 1.3-2.2% of starch, 0.3-0.67% of stabilizer, 0.003-0.009% of leavening agent, 0-0.1% of edible essence and the balance of nonreactive milk to 100%, wherein the percentages are mass percentages of the raw materials in the total amount of the raw materials;
the preparation method comprises the following steps:
s1: pre-sterilizing non-antibiotic milk, and uniformly mixing the non-antibiotic milk with cream, a sweetening agent, starch and a stabilizing agent to obtain a mixed solution; s2: homogenizing the mixed solution obtained in the step S1, sterilizing, cooling, adding edible essence, inoculating a starter, fermenting to the end point to obtain a yogurt base material; s3: demulsifying the yogurt base material obtained in the step S2, sterilizing, cooling, filling and mixing with 10 7 ～10 9 And (3) adding probiotic fermentation liquor into the probiotic concentration of cfu/ml to obtain the viable bacteria type normal-temperature fermented milk.
Preferably, the non-antibiotic milk is cow milk, goat milk or other animal milk used alone or mixed, wherein the content of protein in the mixed non-antibiotic milk is more than or equal to 2.8 wt%, the content of lactose is more than or equal to 3.0 wt%, the content of non-fat milk solids is more than or equal to 8.1 wt%, the titrating acidity is less than or equal to 18 DEG T, and the percentage content refers to the mass percentage of each component in the non-antibiotic milk.
Preferably, the cream is fresh cream, and the fat content of the cream is 35-40%.
Preferably, the sweetener used is an additive that imparts a sweet taste to the foodstuff, preferably sucrose, white granulated sugar and/or a sugar substitute. Sugar substitutes are those that produce a sweet or enhanced sweet taste with a calorie much lower than sucrose, preferably one or more of aspartame, acesulfame-k, sucralose, lactitol, xylitol, and erythritol. Wherein the addition amount of the sucrose is 4-8%, the addition amount of the sugar substitute is 0.005-0.015%, and 4-8% of purified water is additionally added for dilution, or the sugar substitute is added in a combination manner. The addition amount of the sweetening agent does not exceed the range specified by the national standard.
Preferably, the stabilizer is a combination of low-fat pectin, agar and diacetyl tartaric acid ester of mono-and diglycerides, and the addition amounts of the stabilizer are respectively 0.07-0.1% of low-fat pectin, 0.13-0.17% of agar and 0.1-0.4% of diacetyl tartaric acid ester of mono-and diglycerides, and the percentages are mass percentages of the total amount of the raw materials.
The starch is physically or chemically modified starch, and the starch source is cassava, corn, waxy corn, potato and the like.
Preferably, the pre-sterilization in the step S1 is ultra-high temperature instant sterilization, the sterilization temperature is 135-137 ℃, and the time is 3-5S.
Preferably, in step S1, the operation temperature for uniform mixing is 55-65 ℃, and the vacuum cycle time is 20-30 min.
Preferably, the homogenization in the step S2 is a two-stage homogenization, the homogenization temperature is 65-70 ℃, the pressure of the first-stage homogenization in the two-stage homogenization is 200-250 bar, and the pressure of the second-stage homogenization is 30-80 bar.
Preferably, the pasteurization in the step S2 is pasteurization, and a tubular sterilization mode is adopted, wherein the sterilization temperature is 90-95 ℃, and the sterilization time is 3-7 min.
Preferably, the mixture is cooled to 42-45 ℃ in step S2.
Preferably, the leavening agent in step S2 is lactobacillus bulgaricus and streptococcus thermophilus. The fermentation time is 4-7 h, and the acidity of the mixed liquid at the fermentation end point is 70-90 DEG T.
Preferably, the pasteurization in the step S3 is a pasteurization, a plate type sterilization mode is adopted, the sterilization temperature is 70-80 ℃, and the time is 10-40S.
Preferably, the probiotic bacteria in the probiotic fermentation broth of step S3 are lactobacillus plantarum. The probiotic fermentation liquor is added in an aseptic on-line mode, and the concentration of the added probiotics is 10 7 ～10 9 cfu/ml, ensuring a number of probiotics per unit package of 10 7 ～10 9 cfu/ml, and finally carrying out aseptic packaging.
In step S3, the cooling is performed to 20-30 ℃. Cooling and then aseptically filling.
The invention provides viable bacteria type normal temperature fermented milk prepared by any preparation method.
The normal-temperature live-bacterium yogurt contains 2.46-2.88% of protein, 3.10-3.30% of fat, 2.77-3.51% of carbohydrate, 150-200 cP of viscosity, 70-90 DEG T of titrated acidity and 10 viable probiotic bacteria 6 ～10 7 cfu/ml。
On the basis of the common knowledge in the field, the above preferred conditions can be combined randomly to obtain the preferred embodiments of the invention.
The reagents and starting materials used in the present invention are commercially available without specific reference.
The addition amount of all the components of the invention does not exceed the range specified by the national standard.
Example 1
A preparation method of live bacteria type normal temperature fermented milk specifically comprises the following raw materials by mass percent: 1.3 percent of cream, 8 percent of sweetener (white granulated sugar), 2.2 percent of starch (corn starch), 0.1 percent of low-ester pectin, 0.17 percent of agar, 0.4 percent of diacetyl tartaric acid ester of mono-and diglycerides, 0.003 percent of leavening agent (lactobacillus bulgaricus and streptococcus thermophilus), 0.1 percent of edible essence, and the balance of the non-antibiotic milk to 100 percent.
Wherein, the protein content of the non-resistant milk is 2.8 wt%, the fat content is 3.1 wt%, the lactose content is 4.0 wt%, the solid content of the non-fat milk is 8.1 wt%, and the titration acidity is less than or equal to 18 DEG T. The fat content of the thin milk oil is 35 percent
The preparation method comprises the following steps:
s1: uniformly mixing the sterilized non-antibiotic milk with cream, sweetener, starch, low-ester pectin, agar and diacetyl tartaric acid monoglyceride and diglyceride at 135 deg.C for 5s, and vacuum circulating for 30min to obtain mixed solution.
S2: homogenizing the mixed solution obtained in step S1 at 55 deg.C under the first and second homogenizing pressures of 200bar and 30bar respectively; performing pasteurization at 95 deg.C for 3 min; cooling to 42 ℃, inoculating a starter for fermentation, and obtaining the yogurt base material after the fermentation end point is reached to 70 DEG T within 7 hours.
S3: demulsifying the yogurt base material obtained in the step S2, pumping the yogurt base material into a sterilizer through a forward moving pump, and performing pasteurization by using a plate sterilizer at the sterilization temperature of 70 ℃ for 40S; cooling to 20 deg.C after sterilization, adding lactobacillus plantarum fermentation broth on line, wherein the viable count of lactobacillus plantarum in unit package is 10 7 cfu/ml, and filling to obtain the viable bacteria type normal temperature fermented milk.
The indices of the product produced are given in table 1 below:
TABLE 1
| Index (I) | Numerical value |
| Protein wt.% | 2.46 |
| Fat wt.% | 3.11 |
| Carbohydrate wt% | 3.51 |
| Total solids wt% | 9.07 |
The viscosity of the product is 200cP after being placed at normal temperature for a period of time, the viscosity fluctuation of the product is not large during 3 months of placement at normal temperature, the phenomena of layering, whey precipitation, post acidification and the like do not exist, and the viable count of the lactobacillus plantarum is 10 after 3 months 6 cfu/ml。
Example 2
A preparation method of live bacteria type normal temperature fermented milk specifically comprises the following raw materials by mass percent: 1.5% of cream, 4% of sweetening agent (cane sugar), 1.3% of starch (cassava starch), 0.07% of low-ester pectin, 0.13% of agar, 0.1% of diacetyl tartaric acid ester of mono-and diglycerides, 0.003% of leavening agent (lactobacillus bulgaricus and streptococcus thermophilus), and the balance of non-resistant milk to 100%.
Wherein, the protein content of the non-resistant milk is 3.1 wt%, the fat content is 2.8 wt%, the lactose content is 3.0 wt%, the solid content of the non-fat milk is 8.1 wt%, and the titration acidity is less than or equal to 18 DEG T. The fat content of the cream is 40%.
The preparation method comprises the following steps:
s1: uniformly mixing the antibiotic-free milk sterilized at 137 deg.C for 3s with cream, sweetener, starch, low-ester pectin, agar and diacetyl tartaric acid monoglyceride and diglyceride, mixing at 65 deg.C for 40min, and vacuum circulating for 40min to obtain mixed solution.
S2: homogenizing the mixed solution obtained in step S1 at 70 deg.C, wherein the first-stage homogenizing pressure and the second-stage homogenizing pressure are 250bar and 80bar respectively; performing pasteurization at 90 deg.C for 7 min; and cooling to 45 ℃, inoculating a fermentation agent for fermentation, and obtaining the yogurt base material after the fermentation end point is reached to 90 DEG T after 4 hours.
S3: demulsifying the yogurt base material obtained in the step S2, pumping the yogurt base material into a sterilizer through a forward moving pump, and performing pasteurization by using a plate sterilizer at the sterilization temperature of 80 ℃ for 10S; cooling to 30 deg.C after sterilization, adding lactobacillus plantarum fermentation broth on line, wherein the viable count of lactobacillus plantarum in unit package is 10 9 cfu/ml, and filling to obtain the viable bacteria type normal temperature fermented milk.
The indices of the products produced are given in table 2 below:
TABLE 2
| Index (es) | Numerical value |
| Protein wt.% | 2.88 |
| Fat wt.% | 3.05 |
| Carbohydrate wt% | 2.79 |
| Total solids wt% | 8.72 |
The viscosity of the product is 150cP after being placed at normal temperature for a period of time, the viscosity of the product is not greatly fluctuated in the process of being placed at normal temperature for 5 months, the phenomena of layering, whey precipitation, post acidification and the like do not exist, and the viable count of the lactobacillus plantarum is 10 after 5 months 8 cfu/ml。
Example 3
The preparation method of the live bacteria type normal temperature fermented milk specifically comprises the following raw materials by mass percent: 2% of cream, 0.005% of sweetener (acesulfame potassium), 1.3% of starch (potato starch), 0.07% of low-ester pectin, 0.13% of agar, 0.1% of diacetyl tartaric acid ester of mono-and diglycerides, 0.009% of leavening agent (lactobacillus bulgaricus and streptococcus thermophilus), and the balance of no resistant milk to 100%.
Wherein, the protein content of the non-resistant milk is 3.0 wt%, the fat content is 3.0 wt%, the lactose content is 3.5 wt%, and the titration acidity is less than or equal to 18 DEG T. The fat content of the cream was 38%.
The preparation method comprises the following steps:
s1: uniformly mixing the antibiotic-free milk sterilized at 137 deg.C for 3s with cream, sweetener, starch, low-ester pectin, agar and diacetyl tartaric acid monoglyceride and diglyceride, mixing at 60 deg.C for 35min to obtain mixed solution.
S2: homogenizing the mixed solution obtained in step S1 at 65 deg.C, wherein the first-stage homogenizing pressure and the second-stage homogenizing pressure are 220bar and 30bar respectively; performing pasteurization at 93 deg.C for 5 min; and cooling to 43 ℃, inoculating a starter for fermentation, and obtaining the yogurt base material after reaching the fermentation end point of 80 DEG T within 6.5 hours.
S3: demulsifying the yogurt base material obtained in the step S2, pumping the yogurt base material into a sterilizer by positive movement, and performing pasteurization by using a plate sterilizer at the sterilization temperature of 75 ℃ for 20S; cooling to 20 deg.C after sterilizing, adding lactobacillus plantarum fermentation broth on line, wherein the viable count of lactobacillus plantarum in unit package is 10 8 cfu/ml, namely obtaining the viable bacteria type normal temperature fermented milk.
The indices of the product produced are given in table 3 below:
TABLE 3
| Index (es) | Numerical value |
| Protein wt.% | 2.50 |
| Fat wt.% | 3.12 |
| Carbohydrate wt% | 3.02 |
| Total solids wt% | 15.10 |
After a period of time of standing at normal temperatureThe viscosity is 180cP, the product viscosity fluctuation is not large in the process of standing at normal temperature for 4 months, the phenomena of layering, whey precipitation, post-acidification and the like do not exist, and the viable count of the lactobacillus plantarum is 10 after 4 months 8 cfu/ml。
Example 4
The preparation method of the live bacteria type normal temperature fermented milk specifically comprises the following raw materials by mass percent: 1.5% of cream, 0.01% of sweetening agent (sucralose), 1.7% of starch, 0.09% of low-ester pectin, 0.15% of agar, 0.2% of diacetyl tartaric acid ester of mono-and diglycerides, 0.006% of leavening agent (lactobacillus bulgaricus and streptococcus thermophilus), and the balance of non-antibiotic milk to 100%.
Wherein, the protein content of the non-resistant milk is 2.8 wt%, the fat content is 2.8 wt%, the lactose content is 3.0 wt%, the solid content of the non-fat milk is 8.1 wt%, and the titration acidity is less than or equal to 18 DEG T.
The preparation method comprises the following steps:
s1: uniformly mixing the sterilized non-antibiotic milk with sweetener, starch, low-ester pectin, agar and diacetyl tartaric acid monoglyceride and diglyceride at 135 deg.C for 3s, and vacuum circulating at 55 deg.C for 30min to obtain mixed solution.
S2: homogenizing the mixed solution obtained in step S1 at 68 deg.C, wherein the first-stage homogenizing pressure and the second-stage homogenizing pressure are 220bar and 80bar respectively; pasteurizing at 90 deg.C for 3 min; and cooling to 42 ℃, inoculating a starter for fermentation, and obtaining the yogurt base material after 5 hours of reaching the fermentation end point of 90 DEG T.
S3: demulsifying the yogurt base material obtained in the step S2, pumping the yogurt base material into a sterilizer through a forward moving pump, and performing pasteurization by using a plate sterilizer at the sterilization temperature of 72 ℃ for 30S; cooling to 23 deg.C after sterilizing, adding lactobacillus plantarum fermentation broth on line, wherein the viable count of lactobacillus plantarum in unit package is 10 9 cfu/ml, thus obtaining the viable bacteria type normal temperature fermented milk.
The indices of the product produced are given in table 4 below:
TABLE 4
| Index (I) | Numerical value |
| Protein wt% | 2.82 |
| Fat wt.% | 3.22 |
| Carbohydrate wt% | 3.51 |
| Total solids wt% | 16.10 |
The viscosity of the product is 170cP after being placed at normal temperature for a period of time, the viscosity fluctuation of the product is not large in the process of being placed at normal temperature for 5 months, the phenomena of layering, whey precipitation, post acidification and the like do not exist, and the viable count of the lactobacillus plantarum is 10 after 5 months 8 cfu/ml。
Comparative example 1
The same as example 1 except that the amount of corn starch added to the starting material was 1.0%, the other examples were the same as example 1.
Comparative example 2
The same as example 1 except that the amount of the cream added to the raw material was 4%, and the other same as example 1.
Comparative example 3
As in example 2, the amount of Streptococcus thermophilus and Lactobacillus bulgaricus added to the starting material alone was increased to 0.012%, and the rest was the same as in example 2.
Comparative example 4
The same as example 3, except that the fermentation time was extended to 10 hours, the rest was the same as example 3.
Effect example 1
And (3) carrying out a heat preservation test on the yoghourt finished product, namely placing the yoghourt finished product at 25 ℃ and 37 ℃ for 1 month respectively, unpacking 3 bags of samples each time, and observing the state of the yoghourt. The yogurt was cut from the bottom and top, and the whey separation was observed and the viscosity was measured (measurement temperature: 25 ℃). And simultaneously titrating acidity, and determining the number of viable bacteria of the lactobacillus plantarum.
The 1 month incubation test results are shown in table 5 below:
TABLE 5
As can be seen from the above results, the viscosity and acidity of the products of examples were slightly changed after being left at 25 ℃ and 37 ℃ for 1 month, respectively, and the viable cell count of Lactobacillus plantarum was maintained at 10 7 ～10 9 cfu/ml; the product of comparative example 1 has a low viscosity and a severe post-acidification; in comparative example 2, the viable cell count reached 10 10 ～10 11 cfu/ml, but the product is severely sour, and the texture and the mouthfeel are not good; the products of comparative examples 3 and 4 had a lower viable count of Lactobacillus plantarum.
The embodiments of the present invention are merely illustrative and not restrictive, and those skilled in the art can modify the embodiments without inventive contribution as required after reading the present specification, but the present invention is protected by patent law within the scope of the appended claims.
Claims (7)
1. A preparation method of live bacterial type normal temperature fermented milk is characterized by comprising the following raw materials: 1.3-2% of cream, 0.005-8% of sweetening agent, 1.3-2.2% of starch, 0.3-0.67% of stabilizing agent, 0.003-0.009% of fermenting agent, 0-0.1% of edible essence and the balance of nonreactive milk to 100%, wherein the percentages are mass percentages of the raw materials in the total amount of the raw materials; the stabilizer is a combination of low-fat pectin, agar and diacetyl tartaric acid monoglyceride and diglyceride, the addition amounts of the stabilizer are respectively 0.07-0.1% of low-fat pectin, 0.13-0.17% of agar and 0.1-0.4% of diacetyl tartaric acid monoglyceride and diglyceride, and the percentages are mass percentages of the total amount of the raw materials;
the preparation method comprises the following steps:
s1: pre-sterilizing non-antibiotic milk, and uniformly mixing the non-antibiotic milk with cream, a sweetening agent, starch and a stabilizing agent to obtain a mixed solution;
s2: homogenizing the mixed solution obtained in the step S1, sterilizing, cooling, adding edible essence, inoculating a starter, fermenting to the end point to obtain a yogurt base material;
s3: demulsifying the yogurt base material obtained in the step S2, sterilizing, cooling, filling and mixing with 10 7 ~10 9 Probiotic fermentation liquor is added at the probiotic concentration of cfu/ml, and the probiotics in the probiotic fermentation liquor are lactobacillus plantarum, so that the viable bacteria type normal-temperature fermented milk is obtained;
the fat content of the cream is 35-40%;
in the step S2, the fermentation time is 4-7 h, and the acidity of the mixed liquid at the fermentation end point is 70-90 DEG T.
2. The method for preparing viable bacteria type normal temperature fermented milk according to claim 1, wherein the protein content in the non-antibiotic milk is more than or equal to 2.8 wt%, the lactose content is more than or equal to 3.0 wt%, the solid content of the non-fat milk is more than or equal to 8.1 wt%, the titrated acidity is less than or equal to 18T, and the percentage contents refer to the mass percentage of each component in the non-antibiotic milk.
3. The method for preparing viable bacteria type room temperature fermented milk according to claim 1, wherein the step S2 is a two-stage homogenization, the homogenization temperature is 65-70 ℃, the pressure of the first-stage homogenization in the two-stage homogenization is 200-250 bar, and the pressure of the second-stage homogenization is 30-80 bar.
4. The method for preparing viable bacteria type normal temperature fermented milk according to claim 1, wherein the step S2 is pasteurization, a tubular sterilization mode is adopted, the sterilization temperature is 90-95 ℃, and the sterilization time is 3-7 min; and/or cooling to 42-45 ℃.
5. The method of producing viable bacteria type room temperature fermented milk according to claim 1, wherein the fermenting agent in step S2 is lactobacillus bulgaricus and streptococcus thermophilus.
6. The method for preparing viable bacteria type normal temperature fermented milk according to claim 1, wherein the step S3 is pasteurization, a plate type sterilization mode is adopted, the sterilization temperature is 70-80 ℃, and the sterilization time is 10-40S.
7. A viable bacteria type room temperature fermented milk prepared by the preparation method of any one of claims 1 to 6.
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| CN115281247A (en) * | 2022-07-13 | 2022-11-04 | 光明乳业股份有限公司 | Lactobacillus fermentum normal-temperature yogurt and preparation method thereof |
| CN115843876A (en) * | 2022-11-29 | 2023-03-28 | 江苏卫岗乳品研究院有限公司 | Sucrose-free fermented modified milk and fermentation process thereof |
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