CN110973254B - Viable bacteria yoghourt capable of being stored at normal temperature and preparation method thereof - Google Patents
Viable bacteria yoghourt capable of being stored at normal temperature and preparation method thereof Download PDFInfo
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- CN110973254B CN110973254B CN201911325657.4A CN201911325657A CN110973254B CN 110973254 B CN110973254 B CN 110973254B CN 201911325657 A CN201911325657 A CN 201911325657A CN 110973254 B CN110973254 B CN 110973254B
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- 241000894006 Bacteria Species 0.000 title claims abstract description 52
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 49
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 238000000855 fermentation Methods 0.000 claims abstract description 28
- 230000004151 fermentation Effects 0.000 claims abstract description 28
- 239000000843 powder Substances 0.000 claims abstract description 24
- 239000002994 raw material Substances 0.000 claims abstract description 21
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- 238000001816 cooling Methods 0.000 claims abstract description 17
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- 238000003756 stirring Methods 0.000 claims abstract description 14
- 238000010438 heat treatment Methods 0.000 claims abstract description 12
- 239000000758 substrate Substances 0.000 claims abstract description 12
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- 239000003765 sweetening agent Substances 0.000 claims abstract description 11
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Classifications
-
- 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
- A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
-
- 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
-
- 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
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
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- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a preparation method of viable bacteria yoghourt capable of being stored at normal temperature, wherein the raw materials of the viable bacteria yoghourt comprise 89.594-92.78999% of raw milk, 6-7.5% of sweetening agent, 0.9-2.9% of protein powder and 0.00501-0.011% of leaven, the percentages are mass percentages of the total mass of the raw materials, and the preparation method comprises the following steps: (1) Preheating raw milk, adding a sweetening agent and protein powder, and stirring and mixing; (2) Homogenizing, sterilizing and cooling the material obtained in the step (1) to obtain a fermentation substrate; (3) Adding a leaven into the fermentation substrate for fermentation until the acidity reaches the fermentation end point; (4) And (4) stirring the material obtained in the step (3), heating to 48-55 ℃, preserving heat for 7-15min, cooling and filling to obtain the product. The invention also discloses the viable bacteria yoghourt which is prepared by the preparation method and can be stored at normal temperature.
Description
Technical Field
The invention belongs to the field of fermented milk, and particularly relates to viable bacteria yoghourt capable of being stored at normal temperature and a preparation method thereof.
Background
In recent years, yogurt is highly preferred by consumers for its good taste and physiological function. The yoghourt is a food prepared by fermenting cow milk serving as a main raw material through lactic acid bacteria. Because the live bacteria have the probiotic function and generate a plurality of physiological active substances in the fermentation process, the yoghourt not only has all the advantages of milk, but also adds a plurality of nutrient substances beneficial to human health on the basis and gives consideration to all the benefits of the fermented product. The yoghourt is a food with good health care function, and has the health care functions of regulating gastrointestinal flora, improving the immune system of the organism, inhibiting tumor, reducing cholesterol level, inhibiting vivotoxin and delaying the aging of the organism.
However, as the breadth of our country is large, economic foundations and consumption habits in various regions are greatly different, and the food selling modes and environments are also different. Although the whole course of the live yogurt needs to be kept in a cold chain, in many areas, the cold chain transportation cannot be achieved, and the product cannot be sold; or the refrigerated environment cannot be maintained during the selling process, so that the cold-free selling often occurs. However, if all the live-type low-temperature yogurts sold in the current market are transported and sold out of a cold chain, the taste of the live-type low-temperature yogurts is changed into sour quickly and cannot be eaten; meanwhile, whey of the product is seriously separated out, and the state is damaged; the number of viable bacteria is also reduced to be extremely low, and the requirements of national standards on yoghourt are not met; the growth of other contaminating bacteria besides lactic acid bacteria and the spoilage of products. Therefore, the sale and popularization of live bacteria yogurt are limited.
At present, although the whole normal-temperature storage of the exploded normal-temperature yoghourt sold by various large manufacturers can be realized, the product does not contain active lactic acid bacteria and is increasingly subjected to the following defects of consumers. The normal-temperature yoghourt realizes the stability of the product state and the acidity in the shelf life in a mode of re-sterilization after fermentation, namely, killing the lactic acid bacteria, thereby achieving the purpose of normal-temperature storage. Thus, the benefits of the active species to the human body are lost, some biologically active material is lost, and the production cost is increased in the production process. However, as the lactic acid bacteria can be continuously fermented and grown in the product at normal temperature, so that the tissue state and the acidity of the product are damaged, no product which is stored at normal temperature or is refrigerated, transported and sold in the live bacteria type yoghourt exists all the time.
Therefore, the invention is especially provided.
Disclosure of Invention
The invention aims to provide the yoghourt which can be stored at normal temperature and can keep the acidity, the state, the taste and the lactic acid bacteria number stable within the shelf life of storage at the normal temperature.
The invention provides a preparation method of viable bacteria yoghourt capable of being stored at normal temperature, wherein the raw materials of the viable bacteria yoghourt comprise 6-7.5% of sweetening agent, 0.9-2.9% of protein powder, 0.00501-0.011% of leaven and the balance of raw milk, and the percentages are mass percentages accounting for the total mass of the raw materials.
Wherein the raw milk meets the requirements of GB 19301-2010 national food safety Standard-raw milk.
The sweetening agent is a sweetening agent which is conventionally used in the field, and is selected from sucrose as a preferable, specific and feasible scheme, and the comprehensive cost, the acquisition difficulty and the use effect are achieved.
The albumen powder in the raw material is preferably whole milk albumen powder and/or whey albumen powder, more preferably whole milk albumen powder with 70-80% of milk protein content, and the percentage is mass percentage.
The leaven is preferably a compound leaven, and more preferably comprises lactobacillus plantarum ST-III accounting for 0.00001-0.001% of the total mass of the raw materials and 0.005-0.01% of compound lactobacillus containing lactobacillus bulgaricus and streptococcus thermophilus
And the method comprises the following steps:
(1) Preheating raw milk, adding a sweetening agent and protein powder, and stirring and mixing;
(2) Homogenizing, sterilizing and cooling the material obtained in the step (1) to obtain a fermentation substrate;
(3) Adding a leaven into the fermentation substrate for fermentation until the acidity reaches the fermentation end point;
(4) And (4) stirring the material obtained in the step (3), heating to 48-55 ℃, preserving heat for 7-15min, cooling and filling to obtain the product.
As a preferable scheme, the raw materials also comprise 0-0.3 percent of thickening agent in percentage by mass of the total mass of the raw materials.
Further, the thickening agent is a mixture of one or more of modified starch, agar, pectin and gelatin, and is added with the sweetening agent and the protein powder in the step (1).
Preferably, the preheating temperature of the raw milk in the step (1) is 40-50 ℃, and the stirring and mixing time is 15-30min. The preheating of raw milk can make sweetener, albumen powder, the thickener of follow-up addition better dissolve, make the material mix more evenly.
Preferably, the temperature of the homogenization process in the step (2) is 60-65 ℃, and the homogenization pressure is 18-25MPa, and preferably 18-20MPa. The raw materials can be well mixed by homogenization, and the phenomena of whey separation and layering are not easy to occur in the subsequent process.
The sterilization process preferably adopts a heating sterilization mode, the sterilization temperature is 95-135 ℃, and the sterilization time is 5-600s. However, it should be noted that the present invention is not limited to the specific sterilization method adopted in the sterilization process, and those skilled in the art can select a suitable sterilization method according to actual needs.
After sterilization, the material needs to be cooled for subsequent steps. The cooling temperature and the subsequent fermentation temperature are identical for the purpose of simplifying the process.
As a preferable mode, the cooling temperature after the sterilization in the step (2) is 39 to 43 ℃.
Likewise, the fermentation temperature in step (3) is 39-43 ℃.
Preferably, the acidity of the fermentation end point in step (3) is 68-80 ° T.
And (4) heating to 48-55 ℃, and then preserving heat for 7-15min to semi-inactivate the lactic acid bacteria in the yogurt so as to realize the viable bacteria of the normal-temperature yogurt.
Preferably, the cooling temperature in the step (4) is 16-23 ℃ to realize normal-temperature filling and storage of the yoghourt.
On the other hand, the invention also provides the viable bacteria yoghourt capable of being stored at normal temperature, which is prepared by adopting the preparation method of the viable bacteria yoghourt capable of being stored at normal temperature.
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.
The positive progress effects of the invention are as follows:
the invention provides a yoghourt containing active lactobacillus and capable of being stored at normal temperature and a preparation method thereof; the invention adopts the way of preserving the activity by semi-inactivating the lactic acid bacteria to realize the activation of the yogurt at normal temperature; the invention overcomes the defects of no viable bacteria, high production cost and the like of normal-temperature yoghourt and overcomes the limitation that the low-temperature yoghourt can not be separated from a cold chain; the viable bacteria type normal-temperature storage yoghourt has the efficacy of the viable lactic acid bacteria and the convenience of normal-temperature transportation and sale.
Detailed Description
The invention is further illustrated by the following specific examples, which, however, are not to be construed as limiting the invention thereto. The experimental methods without specifying specific conditions in the following examples were selected according to the conventional methods and conditions, or according to the commercial instructions.
In the following examples, the sources of the raw materials used were:
raw milk: lucent milk industry, ltd;
complex lactic acid bacteria (lactobacillus bulgaricus and streptococcus thermophilus): lucent milk industry, ltd;
lactobacillus plantarum ST-III: lucent milk industry, ltd;
milk protein powder: davilin International trade company Limited, the milk protein powder comprises whole milk protein powder with milk protein content more than or equal to 80% or whey protein powder with milk protein content more than or equal to 80%;
thickeners, including modified starch, agar, pectin, gelatin: danisc (china) investment limited.
Example 1
The embodiment provides a viable bacteria yoghourt capable of being stored at normal temperature, which comprises the following raw materials:
the production process comprises the following steps:
(1) Preheating raw milk to 40 deg.C, adding sucrose, milk protein powder, and thickener (prepared by mixing modified starch and gelatin at any ratio), maintaining temperature, and stirring for 30min;
(2) Heating the material obtained in the step (1) to 60 ℃, homogenizing at 60 ℃ and 25MPa, sterilizing at 95 ℃ for 600s after homogenizing, and cooling to 43 ℃ to obtain a fermentation substrate;
(3) Adding leaven (compound lactobacillus and lactobacillus plantarum ST-III) into the fermentation substrate, fermenting at 43 deg.C until acidity reaches 68 ° T, and stopping fermentation;
(4) And (4) stirring the material obtained in the step (3), heating to 48 ℃, preserving heat for 15min to semi-inactivate the lactic acid bacteria, cooling to 16 ℃, and filling to obtain the final product.
The protein content of the live bacteria yoghourt which can be stored at normal temperature and is taken as a final product is 3.5 percent.
Example 2
The embodiment provides a viable bacteria yoghourt capable of being stored at normal temperature, which comprises the following raw materials:
| composition (I) | Dosage of |
| Raw milk | 89.594g |
| Sucrose | 7.5g |
| Milk protein powder | 2.9g |
| Compound lactic acid bacteria | 0.005g |
| Lactobacillus plantarum ST-III | 0.001g |
The production process comprises the following steps:
(1) Preheating raw milk to 50 ℃, adding sucrose and lactoprotein powder, and stirring for 15min at a maintained temperature;
(2) Heating the material obtained in the step (1) to 65 ℃, homogenizing at 65 ℃ and 18MPa, sterilizing at 135 ℃ for 5s after homogenizing, and cooling to 39 ℃ to obtain a fermentation substrate;
(3) Adding fermenting agent (composite lactobacillus and Lactobacillus plantarum ST-III) into the fermentation substrate, fermenting at 39 deg.C until acidity reaches 80 ° T, and stopping fermentation;
(4) And (4) stirring the material obtained in the step (3), heating to 55 ℃, preserving heat for 7min to semi-inactivate the lactic acid bacteria, cooling to 23 ℃, and filling to obtain the final product.
The protein content of the live bacteria yoghourt which can be stored at normal temperature and is taken as a final product is 5 percent.
Example 3
The embodiment provides a viable bacteria yoghourt capable of being stored at normal temperature, which comprises the following raw materials:
the production process comprises the following steps:
(1) Preheating raw milk to 50 deg.C, adding sucrose, milk protein powder, and thickener (prepared by compounding gelatin and pectin at any ratio), maintaining temperature, and stirring for 15min;
(2) Heating the material obtained in the step (1) to 65 ℃, homogenizing at 65 ℃ and 18MPa, sterilizing at 135 ℃ for 5s after homogenizing, and cooling to 39 ℃ to obtain a fermentation substrate;
(3) Adding leaven (compound lactobacillus and lactobacillus plantarum ST-III) into the fermentation substrate, fermenting at 39 deg.C until acidity reaches 75 ° T, and stopping fermentation;
(4) And (4) stirring the material obtained in the step (3), heating to 53 ℃, preserving heat for 12min to semi-inactivate the lactic acid bacteria, cooling to 20 ℃, and filling to obtain the final product.
The protein content of the live bacteria yoghourt which can be stored at normal temperature and is taken as a final product is 4.3 percent.
Effects of the embodiment
The products prepared in the above examples and the control products (comparative examples 1 to 3) purchased from the market were stored at room temperature for 30 days and then subjected to sensory evaluation, and the acidity, the number of viable lactic acid bacteria, and the number of mold and yeast were measured. The results are shown in Table 1.
TABLE 1 comparison of the products of the examples with those commercially available
As can be seen from the above table, compared with the existing products on the market, the product of the embodiment of the invention is placed at normal temperature in the quality guarantee period, the indexes of the polluted bacteria are qualified, the taste is good, the state is stable, the acidity change is small, the number of the viable bacteria is high and stable, and the yoghourt stored at normal temperature has the efficacy of active lactobacillus and is convenient to transport and sell at normal temperature.
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 (8)
1. A preparation method of viable bacteria yoghourt capable of being stored at normal temperature is characterized in that raw materials for preparing the viable bacteria yoghourt by the preparation method comprise 6-7.5% of sweetening agent, 0.9-2.9% of protein powder, 0.00501-0.011% of leaven and the balance of raw milk, wherein the percentages are mass percentages of the total mass of the raw materials, and the preparation method comprises the following steps in sequence:
(1) Preheating raw milk, adding a sweetening agent and protein powder, and stirring and mixing;
(2) Homogenizing, sterilizing and cooling the material obtained in the step (1) to obtain a fermentation substrate;
(3) Adding a leaven into the fermentation substrate for fermentation until the acidity reaches the fermentation end point;
(4) Stirring the material obtained in the step (3), heating to 48-55 ℃, preserving heat for 7-15min, cooling, and filling to obtain a live bacteria yoghourt product;
the leaven in the raw material consists of lactobacillus plantarum ST-III accounting for 0.00001-0.001% of the total mass of the raw material and 0.005-0.01% of compound lactobacillus containing lactobacillus bulgaricus and streptococcus thermophilus;
the fermentation temperature in the step (3) is 39-43 ℃;
the acidity of the fermentation end point in the step (3) is 68-80 DEG T.
2. The method for preparing viable bacteria yoghourt capable of being stored at normal temperature according to claim 1, wherein the protein powder in the raw material is whole milk protein powder and/or whey protein powder.
3. The method for preparing viable bacteria yoghourt capable of being stored at normal temperature according to claim 1, wherein the raw materials further comprise a thickening agent accounting for 0-0.3% of the total mass of the raw materials, the thickening agent is a mixture of one or more of modified starch, agar, pectin and gelatin, and the thickening agent is added with the sweetening agent and the albumen powder in the step (1).
4. The method for preparing viable bacteria yoghourt capable of being stored at normal temperature according to claim 1, wherein the preheating temperature of the raw milk in the step (1) is 40-50 ℃, and the stirring and mixing time is 15-30min.
5. The method for preparing viable bacteria yogurt capable of being stored at room temperature according to claim 1, wherein the temperature of the homogenization process in the step (2) is 60-65 ℃, the homogenization pressure is 18-25MPa, the sterilization process adopts a heating sterilization mode, the sterilization temperature is 95-135 ℃, and the sterilization time is 5-600s.
6. The method for preparing viable bacteria yogurt capable of being stored at room temperature according to claim 1, wherein the cooling temperature after sterilization in step (2) is 39-43 ℃.
7. The method for preparing viable bacteria yoghourt capable of being stored at normal temperature according to claim 1, wherein the cooling temperature in the step (4) is 16-23 ℃.
8. A viable bacteria yoghourt capable of being stored at normal temperature, which is characterized by being prepared by the preparation method of the viable bacteria yoghourt capable of being stored at normal temperature according to any one of claims 1 to 7.
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| CN201911325657.4A CN110973254B (en) | 2019-12-20 | 2019-12-20 | Viable bacteria yoghourt capable of being stored at normal temperature and preparation method thereof |
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| CN110973254B true CN110973254B (en) | 2023-03-14 |
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| CN112293494A (en) * | 2020-10-30 | 2021-02-02 | 光明乳业股份有限公司 | Yoghourt and preparation method thereof |
| CN115161236A (en) * | 2022-07-12 | 2022-10-11 | 光明乳业股份有限公司 | Streptococcus thermophilus and application thereof |
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| CN105475484A (en) * | 2015-12-21 | 2016-04-13 | 石家庄君乐宝乳业有限公司 | Fermented milk with high viable count within shelf life and preparation method thereof |
| CN108157507A (en) * | 2017-12-28 | 2018-06-15 | 光明乳业股份有限公司 | A kind of normal-temperature yoghourt containing brown rice rice flour and preparation method thereof |
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