CN109984194A - A kind of low sugar dairy products and its processing technology - Google Patents
A kind of low sugar dairy products and its processing technology Download PDFInfo
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- CN109984194A CN109984194A CN201910351662.6A CN201910351662A CN109984194A CN 109984194 A CN109984194 A CN 109984194A CN 201910351662 A CN201910351662 A CN 201910351662A CN 109984194 A CN109984194 A CN 109984194A
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- oat
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- fructus lycii
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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
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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
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
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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
- A23C9/137—Thickening substances
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- Dairy Products (AREA)
Abstract
The invention discloses a kind of low sugar dairy products and its processing technologys, including 67-82 parts of fresh milk, 8-13 parts of oat, 5-13 parts of fructus lycii, 3-5 parts of xylitol, 1-3 parts of maltitol, 1-3 parts of functional oligose, 0.2-0.8 parts of nisin, 0.8-2.3 parts of lactobacillus inoculation and 0.8-1.5 parts of xanthan gum.Its processing technology includes following operating procedure: after oat is added suitable water immersion 6-8 hours, being put into high-temperature steam cooker and cooks after drainage, be put into after cooling and be crushed to obtain oat slurry in crusher；It is added after fructus lycii is cleaned after suitable water impregnates 2-3 hours and boils 5-8min, be put into togerther in crusher and be crushed with water after taking-up is cooling, obtain fructus lycii slurries；Suitable fresh milk is subjected to degreasing by centrifugal treating, lactobacillus inoculation fermentation 1.5-2h is then added；Oat slurry and fructus lycii slurries is added to acidified milk, sequentially adds other ingredients in mixing process；It places into and carries out homogeneous in homogenizer, sterilized after the completion of homogeneous, obtain the low sugar dairy products.
Description
Technical field
The present invention relates to technical field of processing dairy products, specially a kind of low sugar dairy products and its processing technology.
Background technique
Dairy products refer to that using cow's milk or sheep cream and its fabricated product be primary raw material, are added or are added without suitable dimension
Raw element, minerals and other auxiliary materials provide required condition, processed manufactured various foods using laws and regulations and standard
Product are also cream product.Dairy products include fluid milk (pasteurization milk, sterile milk, modulation cream, acidified milk)；Milk powder (rich milk
Powder, skimmed milk powder, partially skimmed milk powder, modulation milk powder, bovine colostrum)；Other dairy products (s).Dairy products are full of nutrition, wind
Taste is changeable, is important one of the source of nutrition of people, especially old man and children, and mostly edible dairy products have greatly benefit to health
Benefit.But sugar content is higher in most dairy products, with the change of modern people's consumption idea and Diet concept, increasingly
The dietary requirements of low sugar high protein are pursued, existing dairy products are unable to satisfy this demand.
Summary of the invention
The purpose of the present invention is to provide a kind of low sugar dairy products and its processing technologys, to solve to mention in above-mentioned background technique
Out the problem of.
To achieve the above object, the invention provides the following technical scheme: a kind of low sugar dairy products and its processing technology, including
67-82 parts of fresh milk, 8-13 parts of oat, 5-13 parts of fructus lycii, 3-5 parts of xylitol, 1-3 parts of maltitol, functional oligose
1-3 parts, 0.2-0.8 parts of nisin, 0.8-2.3 parts of lactobacillus inoculation and 0.8-1.5 parts of xanthan gum.
Preferably, 73 parts of fresh milk, 10 parts of oat, 8 parts of fructus lycii, 3 parts of xylitol, 1 part of maltitol, functionality are oligomeric
2 parts of sugar, 0.3 part of nisin, 1.7 parts of lactobacillus inoculation and 1 part of xanthan gum.
Preferably, the functional oligose be oligoisomaltose, isomaltoketose, galactooligosaccharide, oligofructose,
Milk ketose, gossypose, soyabean oligosaccharides, lactosucrose, any one or any two kinds of mixtures in xylo-oligosaccharide.
Preferably, the oat is made of fresh oat drying drying produced in that year.
The present invention also provides a kind of processing technologys of low sugar dairy products, including following operating procedure:
S1: weighing suitable oat according to quantity, and after oat is added suitable water immersion 6-8 hours, high temperature is put into after drainage
It is cooked in steam copper, cooled to room temperature is taken out after cooking, is put into the suitable water of oat addition of curing after cooling broken
It is crushed in machine, oat slurry is obtained after filter residue；
S2: weighing suitable fructus lycii according to quantity, after suitable water immersion 2-3 hours are added after fructus lycii is cleaned, together with water
It is added in saucepan and boils 5-8min, be put into togerther in crusher and be crushed with water after taking-up is cooling, fructus lycii slurries are obtained after filter residue；
S3: suitable fresh milk is subjected to degreasing by centrifugal treating, skim milk is obtained, suitable cream is then added
Sour strain fermentation 1.5-2h；
S4: oat slurry and fructus lycii slurries obtained in above-mentioned steps are added to the acidified milk obtained in S3), are mixed
Xylitol, maltitol, functional oligose, nisin and xanthan gum are sequentially added in the process；Place into homogenizer
Middle carry out homogeneous, homogeneous use pasteurization technique to be sterilized after the completion, obtain the low sugar dairy products.
Preferably, the S3) in skim milk keep 37-45 DEG C of constant temperature in continuing fermentation 1.5-2h, the degreasing after fermentation
Milk acidity is 4.7-5.2.
Compared with prior art, the beneficial effects of the present invention are: present invention uses xylitol, maltitol, functionality
The functional sweeteners such as oligosaccharide replace carbohydrate, and the mouthfeel and wind of dairy products are maintained while reducing dairy products sugar content
Taste, while it being added to oat and fructus lycii, other than the nutritive value for having normal food, sugar content is low, is rich in crude protein, Chinese holly
Qi is rich in polysaccharide and unsaturated fatty acid, has effects that tonifying kidney and nourishing liver, moistening lung improving eyesight, improves immunity, facilitates current society
The allegro life style bring inferior health problem of meeting, is the good merchantable brand for integrating nourishing, nutrition and health care function.
Specific embodiment
The following is a clear and complete description of the technical scheme in the embodiments of the invention, it is clear that described embodiment
Only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, the common skill in this field
Art personnel every other embodiment obtained without making creative work belongs to the model that the present invention protects
It encloses.
Embodiment 1: a kind of low sugar dairy products and its processing technology, including 67-82 parts of fresh milk, 8-13 parts of oat, Chinese holly
5-13 parts of Qi, 3-5 parts of xylitol, 1-3 parts of maltitol, 1-3 parts of functional oligose, 0.2-0.8 parts of nisin, cream
Sour strain 0.8-2.3 parts and xanthan gum 0.8-1.5 parts.
Further, 73 parts of fresh milk, 10 parts of oat, 8 parts of fructus lycii, 3 parts of xylitol, 1 part of maltitol, functionality are low
2 parts of glycan, 0.3 part of nisin, 1.7 parts of lactobacillus inoculation and 1 part of xanthan gum.
Further, the functional oligose is oligoisomaltose, isomaltoketose, galactooligosaccharide, oligomeric fruit
Sugar, milk ketose, gossypose, soyabean oligosaccharides, lactosucrose, any one or any two kinds of mixtures in xylo-oligosaccharide.
Further, the oat is made of fresh oat drying drying produced in that year.
The present invention also provides a kind of processing technologys of low sugar dairy products, including following operating procedure:
S1: weighing suitable oat according to quantity, and after oat is added suitable water immersion 6-8 hours, high temperature is put into after drainage
It is cooked in steam copper, cooled to room temperature is taken out after cooking, is put into the suitable water of oat addition of curing after cooling broken
It is crushed in machine, oat slurry is obtained after filter residue；
S2: weighing suitable fructus lycii according to quantity, after suitable water immersion 2-3 hours are added after fructus lycii is cleaned, together with water
It is added in saucepan and boils 5-8min, be put into togerther in crusher and be crushed with water after taking-up is cooling, fructus lycii slurries are obtained after filter residue；
S3: suitable fresh milk is subjected to degreasing by centrifugal treating, skim milk is obtained, suitable cream is then added
Sour strain fermentation 1.5-2h；
S4: oat slurry and fructus lycii slurries obtained in above-mentioned steps are added to the acidified milk obtained in S3), are mixed
Xylitol, maltitol, functional oligose, nisin and xanthan gum are sequentially added in the process；Place into homogenizer
Middle carry out homogeneous, homogeneous use pasteurization technique to be sterilized after the completion, obtain the low sugar dairy products.
Further, the S3) in skim milk keep continuing fermentation 1.5-2h in 37-45 DEG C of constant temperature, it is de- after fermentation
Rouge milk acidity is 4.7-5.2.
Embodiment 2: a kind of low sugar dairy products and its processing technology, including 67-82 parts of fresh milk, 8-13 parts of oat, Chinese holly
5-13 parts of Qi, 3-5 parts of xylitol, 1-3 parts of maltitol, 1-3 parts of functional oligose, 0.2-0.8 parts of nisin, cream
Sour strain 0.8-2.3 parts and xanthan gum 0.8-1.5 parts.
Further, 68 parts of fresh milk, 13 parts of oat, 10 parts of fructus lycii, 3 parts of xylitol, 1 part of maltitol, functionality
2 parts of oligosaccharide, 0.3 part of nisin, 1.7 parts of lactobacillus inoculation and 1 part of xanthan gum.
Embodiment 2 is identical as above-described embodiment material, procedure of processing, the difference is that the proportion of the two is different.
Embodiment 3: a kind of low sugar dairy products and its processing technology, including 67-82 parts of fresh milk, 8-13 parts of oat, Chinese holly
5-13 parts of Qi, 3-5 parts of xylitol, 1-3 parts of maltitol, 1-3 parts of functional oligose, 0.2-0.8 parts of nisin, cream
Sour strain 0.8-2.3 parts and xanthan gum 0.8-1.5 parts.
Further, 71 parts of fresh milk, 10 parts of oat, 8 parts of fructus lycii, 4 parts of xylitol, 2 parts of maltitol, functionality are low
2 parts of glycan, 0.3 part of nisin, 1.7 parts of lactobacillus inoculation and 1 part of xanthan gum.
Embodiment 3 is identical as above-described embodiment material, procedure of processing, the difference is that the proportion of the two is different.
By proportion described in embodiment 1-3 and low sugar dairy products obtained by preparation method, to its sensory evaluation advantage, battalion
It supports content of material and sugar content etc. to be tested, as a result be evaluated by A, B, C, D, as shown in the table:
According to proportion described in embodiment 1 and low sugar dairy products obtained by preparation method it can be seen from table, at it
Effect is preferable in terms of sensory evaluation advantage；According to described in embodiment 2 proportion with preparation method obtained by low sugar dairy products,
Effect is preferable in terms of its nutrition content and sugar content；It is low with obtained by preparation method according to proportion described in embodiment 3
Sugared dairy products, effect is preferable in terms of its sensory evaluation advantage.
Present invention uses the functional sweeteners such as xylitol, maltitol, functional oligose to replace carbohydrate, reduces
The taste and flavor of dairy products is maintained while dairy products sugar content, while being added to oat and fructus lycii, it is general in addition to having
Outside nutritive value of food, sugar content is low, is rich in crude protein, and fructus lycii is rich in polysaccharide and unsaturated fatty acid, supports with kidney tonifying
Liver, improves the effect of immunity at moistening lung improving eyesight, facilitates the allegro life style bring inferior health problem of today's society,
It is the good merchantable brand for integrating nourishing, nutrition and health care function.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of variations, modification, replacement can be carried out to these embodiments without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (6)
1. a kind of low sugar dairy products, it is characterised in that: including 67-82 parts of fresh milk, 8-13 parts of oat, 5-13 parts of fructus lycii, wood
3-5 parts of sugar alcohol, 1-3 parts of maltitol, 1-3 parts of functional oligose, 0.2-0.8 parts of nisin, lactobacillus inoculation 0.8-
2.3 parts and xanthan gum 0.8-1.5 parts.
2. a kind of low sugar dairy products according to claim 1, it is characterised in that: 73 parts of fresh milk, 10 parts of oat, fructus lycii
8 parts, 3 parts of xylitol, 1 part of maltitol, 2 parts of functional oligose, 0.3 part of nisin, 1.7 parts of lactobacillus inoculation and Huang
1 part of virgin rubber.
3. a kind of low sugar dairy products according to claim 1, it is characterised in that: the functional oligose is oligomeric different wheat
It is bud sugar, isomaltoketose, galactooligosaccharide, oligofructose, milk ketose, gossypose, soyabean oligosaccharides, lactosucrose, oligomeric
Any one in xylose or any two kinds of mixtures.
4. a kind of low sugar dairy products according to claim 1, it is characterised in that: the oat uses fresh swallow produced in that year
Wheat drying drying is made.
5. a kind of processing technology of low sugar dairy products, it is characterised in that: including following operating procedure:
S1: weighing suitable oat according to quantity, and after oat is added suitable water immersion 6-8 hours, high-temperature steam is put into after drainage
It is cooked in pot, cooled to room temperature is taken out after cooking, suitable water is added in the oat of curing after cooling and is put into crusher
It is crushed, oat slurry is obtained after filter residue；
S2: weighing suitable fructus lycii according to quantity, after suitable water immersion 2-3 hours are added after fructus lycii is cleaned, is added together with water
5-8min is boiled in saucepan, is put into togerther in crusher and is crushed with water after taking-up is cooling, fructus lycii slurries are obtained after filter residue；
S3: suitable fresh milk is subjected to degreasing by centrifugal treating, skim milk is obtained, suitable lactic acid bacteria is then added
Kind fermentation 1.5-2h；
S4: oat slurry and fructus lycii slurries obtained in above-mentioned steps, mixing process is added to the acidified milk obtained in S3)
In sequentially add xylitol, maltitol, functional oligose, nisin and xanthan gum；Place into homogenizer into
Row homogeneous, homogeneous use pasteurization technique to be sterilized after the completion, obtain the low sugar dairy products.
6. a kind of processing technology of low sugar dairy products according to claim 5, it is characterised in that: the S3) in degreasing ox
Milk keeps continuing fermentation 1.5-2h in 37-45 DEG C of constant temperature, and the skim milk acidity after fermentation is 4.7-5.2.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910351662.6A CN109984194A (en) | 2019-04-28 | 2019-04-28 | A kind of low sugar dairy products and its processing technology |
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| CN201910351662.6A CN109984194A (en) | 2019-04-28 | 2019-04-28 | A kind of low sugar dairy products and its processing technology |
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| CN109984194A true CN109984194A (en) | 2019-07-09 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113767981A (en) * | 2021-08-26 | 2021-12-10 | 广东金骏康生物技术有限公司 | Yoghourt raw material bag and yoghourt preparation method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113767981A (en) * | 2021-08-26 | 2021-12-10 | 广东金骏康生物技术有限公司 | Yoghourt raw material bag and yoghourt preparation method |
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Application publication date: 20190709 |