CN110786380A - Stirring type fermented milk and preparation method thereof - Google Patents

Stirring type fermented milk and preparation method thereof Download PDF

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Publication number
CN110786380A
CN110786380A CN201911191234.8A CN201911191234A CN110786380A CN 110786380 A CN110786380 A CN 110786380A CN 201911191234 A CN201911191234 A CN 201911191234A CN 110786380 A CN110786380 A CN 110786380A
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fermented milk
milk
stirred
rice flour
cooling
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沈玲
苏米亚
徐致远
刘振民
苗君莅
廖文艳
应杰
肖杨
孙颜君
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Bright Dairy and Food Co Ltd
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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
    • A23C9/13—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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/113—Acidophilus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/125—Casei
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/165—Paracasei
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/169—Plantarum
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/173—Reuteri
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/175—Rhamnosus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/51—Bifidobacterium
    • A23V2400/517—Bifidum
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/51—Bifidobacterium
    • A23V2400/533—Longum

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
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  • Food Science & Technology (AREA)
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  • Biophysics (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Nutrition Science (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Dairy Products (AREA)

Abstract

The preparation method of the stirred fermented milk comprises the following raw materials in percentage by weight: puffed rice flour 1.0-5.0%, enzymolyzed rice flour 0-20.0%, resistant dextrin 2.0-10.0%, sweetening agent 4.0-8.0%, and Bifidobacterium lactis 4.0 × 107‑2.0×108CFU/g, 0.001-0.006% of leaven and the balance of raw milk to 100%; the preparation method comprises the following steps: uniformly mixing raw milk, puffed rice flour and/or enzymolysis rice flour, resistant dextrin and a sweetening agent to obtain a material A; homogenizing the material A, sterilizing and cooling to obtain a material B; inoculating bifidobacterium lactis and a leavening agent into the material B, uniformly mixing, and fermenting to obtain a material C; and filling the material C, and cooling and ripening to obtain the product. The invention also provides the stirring type fermented milk prepared by the method.

Description

Stirring type fermented milk and preparation method thereof
Technical Field
The invention belongs to the field of fermented dairy product processing, and particularly relates to stirred fermented milk and a preparation method thereof.
Background
The grain has high content of trace elements, and can provide abundant vitamins and minerals, such as vitamin A, vitamin D, etc., and minerals such as calcium, iron, zinc, phosphorus, etc. The nutrient is comprehensive and balanced, and is the best non-staple food for children, young people and old people. But the food is easy to cause blood sugar rise after being eaten, and is not suitable for diabetics. The stirring type yoghourt on the market at present is not suitable for diabetics generally, or has high carbohydrate or cannot bring satiety and the like.
The rice flour is added into the stirred yoghurt, so that the product has strong rice aroma, fresh and cool flavor and fine texture, and can increase satiety for a user and simultaneously is not easy to cause blood sugar rise.
Disclosure of Invention
The invention aims to solve the technical problem that the existing cereal stirring type yoghourt, or the cereal does not participate in fermentation, or the sugar content is higher, the blood sugar is easy to rise and the like.
The invention aims to provide a preparation method of stirred fermented milk for newborns, and raw materials of the stirred fermented milk comprise the following components in percentage by weight: puffed rice flour 1.0-5.0%, enzymolyzed rice flour 0-20.0%, resistant dextrin 2.0-10.0%, sweetening agent 4.0-8.0%, and Bifidobacterium lactis 4.0 × 107-2.0×108CFU/g, 0.001-0.006% of leaven and the balance of raw milk to 100%;
the preparation method comprises the following steps:
(1) uniformly mixing raw milk, puffed rice flour and/or enzymolysis rice flour, resistant dextrin and a sweetening agent to obtain a material A;
(2) homogenizing the material A, sterilizing and cooling to obtain a material B;
(3) inoculating bifidobacterium lactis and a leavening agent into the material B, uniformly mixing, and fermenting to obtain a material C;
(4) and filling the material C, and cooling and ripening to obtain the product.
Wherein the puffed rice flour is preferably puffed brown rice flour, and more preferably added in an amount of 2.0-4.0%.
The enzymolysis wood flour is preferably enzymolysis brown rice flour, the enzymolysis degree of the enzymolysis brown rice flour is 50-100%, preferably 70-100%, and the addition amount is preferably 5.0-10.0%.
Preferably, the raw milk in the raw material is fresh milk and/or reconstituted milk.
The raw and fresh milk can be selected from various animal milks conventionally used in the field for preparing yogurt, such as raw goat milk and/or raw cow milk, preferably raw cow milk, and more preferably partially defatted raw cow milk. Preferably, the sweetener in the raw material is crystalline xylitol.
The crystalline xylitol is xylitol which is conventionally used in the field and has the effects of protecting teeth and lowering glycemic index.
However, it should be noted that the present invention is not limited to the kind of sweetener actually added, and those skilled in the art can select an appropriate sugar or sugar substitute to add according to actual needs.
For the present invention, the amount of said crystalline xylitol is preferably 5.0-7.0%, most preferably 7.0%. The resistant dextrin is water-soluble dietary fiber refined from corn starch, and has multiple physiological effects of delaying postprandial blood sugar rise, delaying postprandial triglyceride rise, adjusting intestinal environment and the like. The dosage of the resistant dextrin is preferably 2.5-7.0%, and the more preferably 4.0-6.0%.
The bifidobacterium lactis is preferably bifidobacterium lactis B420 from danisc in the present invention. The Bifidobacterium lactis has effects of reducing total lipid, controlling supply, and assisting blood sugar control. Further, for example, the amount of Bifidobacterium added is preferably 5X 107-1.0×108CFU/g.
However, it should be noted that the species of bifidobacterium lactis added in the present invention is not particularly limited, and those skilled in the art can select an appropriate bifidobacterium lactis species for addition according to actual needs. The leavening agent is conventional in the art, and in the present invention, as a preferred embodiment, the leavening agent is lactobacillus bulgaricus and/or streptococcus thermophilus. The amount of the leavening agent added is preferably 0.003 to 0.006%, more preferably 0.006%.
Further, the leavening agent may further comprise other probiotics, wherein the probiotics are conventionally used in the field, in the invention, the probiotics preferably use one or more of bifidobacterium bifidum, bifidobacterium longum, lactobacillus acidophilus, lactobacillus casei, lactobacillus paracasei, lactobacillus reuteri, lactobacillus plantarum and lactobacillus rhamnosus, and the best choice is lactobacillus casei and/or lactobacillus plantarum. The amount of the additive is 0.0001-0.01%, preferably 0.0005-0.005%, and most preferably 0.002%.
Preferably, the raw material also comprises protein powder to improve the protein content in the product and improve the product quality, and the addition amount of the protein powder is 0.1-2.0%, preferably 0.2-1.0%. The protein powder is protein powder conventionally used in the field, preferably selected from whey protein powder and/or milk protein powder, and the best selected is milk protein powder. As a preferred mode of addition, the protein powder is added to the raw milk together with the puffed rice flour and/or the enzymolyzed rice flour in step (1).
Preferably, the mixing temperature in step (1) is 40-50 ℃, the optimal mixing temperature is 45 ℃, the mixing time is 15-30min, and the optimal mixing time is 30 min.
Preferably, the homogenizing in step (2) comprises primary homogenizing at 16-17MPa, most preferably 17MPa, and secondary homogenizing at 3-4MPa, most preferably 3MPa, at 58-68 deg.C, most preferably 65 deg.C.
The sterilization in the step (2) adopts a conventional sterilization method in the field, the method adopts a heating sterilization mode, the sterilization temperature is selected from 85-95 ℃, the best sterilization temperature is selected from 90 ℃, the sterilization time is 5-10min, and the best sterilization time is 5 min.
However, it should be noted that the present invention is not limited to the specific way of sterilization, and those skilled in the art can select a suitable sterilization way according to actual needs.
Preferably, the cooling temperature in step (2) is 37-45 deg.C, most preferably 42 deg.C.
Preferably, the temperature of inoculation in step (3) is 37-45 deg.C, most preferably 42 deg.C, the fermentation temperature is 37-45 deg.C, most preferably 42 deg.C, and the final acidity of fermentation is 65-75 deg.T, most preferably 70 deg.T.
Further, in order to simplify the production process, improve the production efficiency and reduce the production cost, the cooling temperature in the step (2) and the inoculation temperature and the fermentation temperature in the step (3) are the same.
Preferably, the filling temperature in step (4) is 16-25 ℃, the optimal filling temperature is 20 ℃, the cooling after-ripening temperature is 2-10 ℃, the optimal filling temperature is 2 ℃, and the cooling after-ripening time is 10-15h, the optimal filling temperature is 20 ℃.
On the other hand, the invention also provides the stirred fermented milk prepared by the preparation method.
The positive progress effects of the invention are as follows:
according to the invention, by adjusting the formula, when more rice flour is added, the satiety of eaters is increased, the blood sugar is not easy to rise, the rice flour can be eaten at ease, the prepared product has strong rice aroma and fine texture, the texture state is stable in the shelf life, the milk-water separation phenomenon is avoided, the rice flour meets the existing production and preparation method, and the rice flour is suitable for large-scale production.
Detailed Description
The present invention is described in further detail below with reference to specific examples.
In the following examples, all percentages are by mass unless otherwise specified.
Example one
A stirred fermented milk comprising the following raw material components and amounts:
Figure BDA0002293625880000041
the preparation method of the stirred fermented milk comprises the following steps:
(1) dissolving the puffed rice flour, the enzymatic rice flour, the resistant dextrin and the crystal xylitol in raw milk heated to 40 ℃ according to the mixture ratio in the table, and stirring for 30min to obtain a material A;
(2) homogenizing the material A, wherein the primary homogenizing pressure is 16MPa, the secondary homogenizing pressure is 3MPa, the homogenizing temperature is 65 ℃, sterilizing at 85 ℃ for 10min after homogenizing, and then cooling to 45 ℃ to obtain a material B;
(3) inoculating a fermenting agent and bifidobacterium lactis into the material B, fermenting at 45 ℃ until the final acidity is 65 DEG T, and fermenting for about 4 hours to obtain a material C;
(4) and (3) filling the material C at 16 ℃, cooling the prepared fermented milk to 10 ℃, and then aging for 10 hours to obtain the final product.
Example two
A stirred fermented milk comprising the following raw material components and amounts:
Figure BDA0002293625880000051
the preparation method of the stirred fermented milk comprises the following steps:
(1) according to the proportion in the table, dissolving the puffed rice flour, the enzymolysis rice flour, the resistant dextrin, the crystal xylitol and the whey protein powder in raw milk heated to 50 ℃, and stirring for 15min to obtain a material A;
(2) homogenizing the material A, wherein the primary homogenizing pressure is 17MPa, the secondary homogenizing pressure is 3MPa, the homogenizing temperature is 68 ℃, sterilizing at 95 ℃ for 5min after homogenizing, and then cooling to 37 ℃ to obtain a material B;
(3) inoculating a fermenting agent (including probiotics) and bifidobacterium lactis into the material B, fermenting at 37 ℃ until the final acidity is 70 DEG T, and fermenting for about 7 hours to obtain a material C;
(4) and (3) filling the material C at the filling temperature of 20 ℃, cooling the prepared fermented milk to 6 ℃, and then aging for 12 hours to obtain the final product.
EXAMPLE III
A stirred fermented milk comprising the following raw material components and amounts:
Figure BDA0002293625880000061
the preparation method of the stirred fermented milk comprises the following steps:
(1) according to the proportion in the table, dissolving the puffed coarse rice powder, the enzymolysis rice powder, the resistant dextrin, the crystal xylitol and the whey protein powder in raw milk heated to 45 ℃, and stirring for 20min to obtain a material A;
(2) homogenizing the material A, wherein the primary homogenizing pressure is 16.5MPa, the secondary homogenizing pressure is 4MPa, the homogenizing temperature is 58 ℃, sterilizing at 90 ℃ for 8min after homogenizing, and then cooling to 42 ℃ to obtain a material B;
(3) inoculating a fermenting agent (including probiotics) and bifidobacterium lactis into the material B, fermenting at 42 ℃ until the final acidity is 75 DEG T, and fermenting for about 6 hours to obtain a material C;
(4) and (3) filling the material C at 22 ℃, cooling the prepared fermented milk to 2 ℃, and after-ripening for 15 hours to obtain the final product.
Example four
A stirred fermented milk comprising the following raw material components and amounts:
the preparation method of the stirred fermented milk comprises the following steps:
(1) according to the mixture ratio in the table, dissolving brown rice powder, resistant dextrin, crystal xylitol and whey protein powder in raw goat milk heated to 48 ℃, and stirring for 30min to obtain a material A;
(2) homogenizing the material A, wherein the primary homogenizing pressure is 16MPa, the secondary homogenizing pressure is 3MPa, the homogenizing temperature is 60 ℃, sterilizing at 85 ℃ for 10min after homogenizing, and then cooling to 37 ℃ to obtain a material B;
(3) inoculating a fermenting agent (including probiotics) and bifidobacterium lactis into the material B, fermenting at 37 ℃ until the final acidity is 65 DEG T, and fermenting for about 7 hours to obtain a material C;
(4) and (3) filling the material C at 25 ℃, cooling the prepared fermented milk to 10 ℃, and then aging for 10 hours to obtain the final product.
EXAMPLE five
A stirred fermented milk comprising the following raw material components and amounts:
Figure BDA0002293625880000072
the preparation method of the stirred fermented milk comprises the following steps:
(1) dissolving puffed rice flour, enzymolysis brown rice flour, resistant dextrin, crystal xylitol and milk protein powder in raw milk heated to 45 ℃ according to the proportion in the table, and stirring for 20min to obtain a material A;
(2) homogenizing the material A, wherein the primary homogenizing pressure is 16.5MPa, the secondary homogenizing pressure is 4MPa, the homogenizing temperature is 58 ℃, sterilizing at 90 ℃ for 8min after homogenizing, and then cooling to 42 ℃ to obtain a material B;
(3) inoculating a fermenting agent (including probiotics) and bifidobacterium lactis into the material B, fermenting at 42 ℃ until the final acidity is 75 DEG T, and fermenting for about 6 hours to obtain a material C;
(4) and (3) filling the material C at the filling temperature of 20 ℃, cooling the prepared fermented milk to 2 ℃, and then aging for 15 hours to obtain the final product.
EXAMPLE six
A stirred fermented milk comprising the following raw material components and amounts:
Figure BDA0002293625880000091
the preparation method of the stirred fermented milk comprises the following steps:
(1) dissolving the puffed rice flour, the enzymolysis brown rice flour, the resistant dextrin, the crystal xylitol and the milk protein powder in raw milk heated to 45 ℃ according to the mixture ratio in the table, and stirring for 30min to obtain a material A;
(2) homogenizing the material A, wherein the primary homogenizing pressure is 16MPa, the secondary homogenizing pressure is 3MPa, the homogenizing temperature is 65 ℃, sterilizing at 85 ℃ for 10min after homogenizing, and then cooling to 45 ℃ to obtain a material B;
(3) inoculating a fermenting agent (including probiotics) and bifidobacterium lactis into the material B, fermenting at 45 ℃ until the final acidity is 65 DEG T, and fermenting for about 4 hours to obtain a material C;
(4) and (3) filling the material C at the filling temperature of 20 ℃, cooling the prepared fermented milk to 10 ℃, and then aging for 10 hours to obtain the final product.
Comparative example 1
A stirred fermented milk comprising the following raw material components and amounts:
Figure BDA0002293625880000101
the preparation method of the stirred fermented milk comprises the following steps:
(1) dissolving the puffed rice flour, the enzymatic rice flour and the crystal xylitol in raw milk heated to 40 ℃ according to the mixture ratio in the table, and stirring for 30min to obtain a material A;
(2) homogenizing the material A, wherein the primary homogenizing pressure is 16MPa, the secondary homogenizing pressure is 3MPa, the homogenizing temperature is 65 ℃, sterilizing at 85 ℃ for 10min after homogenizing, and then cooling to 45 ℃ to obtain a material B;
(3) inoculating a fermenting agent and bifidobacterium lactis into the material B, fermenting at 45 ℃ until the final acidity is 65 DEG T, and fermenting for about 4 hours to obtain a material C;
(4) and (3) filling the material C at 16 ℃, cooling the prepared fermented milk to 10 ℃, and then aging for 10 hours to obtain the final product.
Comparative example No. two
A stirred fermented milk comprising the following raw material components and amounts:
the preparation method of the stirred fermented milk comprises the following steps:
(1) dissolving the puffed rice flour, the enzymatic rice flour, the resistant dextrin and the crystal xylitol in raw milk heated to 40 ℃ according to the mixture ratio in the table, and stirring for 30min to obtain a material A;
(2) homogenizing the material A, wherein the primary homogenizing pressure is 16MPa, the secondary homogenizing pressure is 3MPa, the homogenizing temperature is 65 ℃, sterilizing at 85 ℃ for 10min after homogenizing, and then cooling to 45 ℃ to obtain a material B;
(3) inoculating a fermenting agent into the material B, fermenting at 45 ℃ until the final acidity is 65 DEG T, and fermenting for about 4 hours to obtain a material C;
(4) and (3) filling the material C at 16 ℃, cooling the prepared fermented milk to 10 ℃, and then aging for 10 hours to obtain the final product.
Comparative example No. three
A stirred fermented milk comprising the following raw material components and amounts:
Figure BDA0002293625880000111
the preparation method of the stirred fermented milk comprises the following steps:
(1) dissolving the puffed rice flour, the enzymatic rice flour and the crystal xylitol in raw milk heated to 40 ℃ according to the mixture ratio in the table, and stirring for 30min to obtain a material A;
(2) homogenizing the material A, wherein the primary homogenizing pressure is 16MPa, the secondary homogenizing pressure is 3MPa, the homogenizing temperature is 65 ℃, sterilizing at 85 ℃ for 10min after homogenizing, and then cooling to 45 ℃ to obtain a material B;
(3) inoculating a fermenting agent into the material B, fermenting at 45 ℃ until the final acidity is 65 DEG T, and fermenting for about 4 hours to obtain a material C;
(4) and (3) filling the material C at 16 ℃, cooling the prepared fermented milk to 10 ℃, and then aging for 10 hours to obtain the final product.
Comparative example No. four
A stirred fermented milk comprising the following raw material components and amounts:
the preparation method of the stirred fermented milk comprises the following steps:
(1) dissolving the resistant dextrin and the crystal xylitol in raw milk heated to 40 ℃ according to the mixture ratio in the table, and stirring for 30min to obtain a material A;
(2) homogenizing the material A, wherein the primary homogenizing pressure is 16MPa, the secondary homogenizing pressure is 3MPa, the homogenizing temperature is 65 ℃, sterilizing at 85 ℃ for 10min after homogenizing, and then cooling to 45 ℃ to obtain a material B;
(3) inoculating a fermenting agent and bifidobacterium lactis into the material B, fermenting at 45 ℃ until the final acidity is 65 DEG T, and fermenting for about 4 hours to obtain a material C;
(4) and (3) filling the material C at 16 ℃, cooling the prepared fermented milk to 10 ℃, and then aging for 10 hours to obtain the final product.
The products obtained in the first to sixth embodiments of the invention have rich rice flavor, fine texture and stable tissue state in the shelf life, and do not have the phenomenon of milk-water separation; can increase satiety of users, and is not easy to cause blood sugar rise.
The comparative tests of blood sugar control effect were conducted on example one and comparative examples one to three, and the best effect was example one, next comparative example two, and again comparative example one, while comparative example three did not have blood sugar control effect at all.
The fermented milk produced in comparative example four produced the product with the best properties, but did not have rice aroma and also did not have a feeling of satiety after consumption.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims (10)

1. The preparation method of the stirred fermented milk is characterized in that the raw materials of the stirred fermented milk comprise the following components in percentage by weight: puffed rice flour 1.0-5.0%, enzymolyzed rice flour 0-20.0%, resistant dextrin 2.0-10.0%, sweetening agent 4.0-8.0%, and Bifidobacterium lactis 4.0 × 107-2.0×108CFU/g, 0.001-0.006% of leaven and the balance of raw milk to 100%;
the preparation method comprises the following steps:
(1) uniformly mixing raw milk, puffed rice flour and/or enzymolysis rice flour, resistant dextrin and a sweetening agent to obtain a material A;
(2) homogenizing the material A, sterilizing and cooling to obtain a material B;
(3) inoculating bifidobacterium lactis and a leavening agent into the material B, uniformly mixing, and fermenting to obtain a material C;
(4) and filling the material C, and cooling and ripening to obtain the product.
2. The method for producing fermented milk of stirred type according to claim 1, wherein the starting milk in the starting material is fresh milk and/or reconstituted milk.
3. The method for producing fermented milk of stirred type according to claim 1, wherein the sweetener in the starting material is crystalline xylitol.
4. The method for producing fermented milk of stirred type according to claim 1, wherein the raw material further comprises albumen powder, and the amount of the albumen powder added is 0.1-2.0%.
5. The method for producing fermented milk of stirred type according to claim 1, wherein the mixing temperature in step (1) is 40 to 50 ℃ and the mixing time is 15 to 30 min.
6. The method for producing a stirred fermented milk according to claim 1, wherein the homogenization in the step (2) comprises primary homogenization and secondary homogenization, the primary homogenization pressure is 16 to 17MPa, the secondary homogenization pressure is 3 to 4MPa, and the primary homogenization pressure and the secondary homogenization pressure are both 58 to 68 ℃.
7. The method for producing fermented milk of stirred type according to claim 1, wherein the cooling temperature in step (2) is 37 to 45 ℃.
8. The method for producing fermented milk of stirred type according to claim 1, wherein the temperature of inoculation in step (3) is 37 to 45 ℃, the fermentation temperature is 37 to 45 ℃, and the acidity at the end of fermentation is 65 to 75 ° T.
9. The method for producing fermented milk of stirred type according to claim 1, wherein the filling temperature in step (4) is 16 to 25 ℃, the temperature of after-cooling is 2 to 10 ℃, and the time of after-cooling is 10 to 15 hours.
10. A stirred fermented milk produced by the production method according to any one of claims 1 to 9.
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CN112293490A (en) * 2020-11-04 2021-02-02 云南乙元食品开发有限公司 Stirring type glutinous rice yoghourt production system and production method thereof

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CN102228085A (en) * 2011-06-14 2011-11-02 广东省食品工业研究所 Sugar-free health care sour milk containing resistant dextrin and preparation method thereof
CN107897372A (en) * 2017-12-14 2018-04-13 光明乳业股份有限公司 A kind of stirred type acidified milk and preparation method thereof
CN108056167A (en) * 2017-12-25 2018-05-22 光明乳业股份有限公司 A kind of functionality acidified milk and preparation method thereof

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CN102228085A (en) * 2011-06-14 2011-11-02 广东省食品工业研究所 Sugar-free health care sour milk containing resistant dextrin and preparation method thereof
CN107897372A (en) * 2017-12-14 2018-04-13 光明乳业股份有限公司 A kind of stirred type acidified milk and preparation method thereof
CN108056167A (en) * 2017-12-25 2018-05-22 光明乳业股份有限公司 A kind of functionality acidified milk and preparation method thereof

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CN112293490A (en) * 2020-11-04 2021-02-02 云南乙元食品开发有限公司 Stirring type glutinous rice yoghourt production system and production method thereof

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