CN111493145A - Cheese-flavored fermented milk and preparation method thereof - Google Patents
Cheese-flavored fermented milk and preparation method thereof Download PDFInfo
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Images
Classifications
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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
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—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
- 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
- A23C9/1322—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
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- 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
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- 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
- A23V2400/137—Delbrueckii
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- 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
- A23V2400/157—Lactis
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- 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
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- Engineering & Computer Science (AREA)
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- Polymers & Plastics (AREA)
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- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Biophysics (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses cheese-flavored fermented milk and a preparation method thereof, and relates to the technical field of fermented milk, wherein the fermented milk is prepared from the following raw materials, by weight, 800 parts of raw milk, 93.7 parts of drinking water, 90 parts of white granulated sugar, 4 parts of cheese powder, 3 parts of milk protein powder, 3 parts of yolk powder, 0.2 part of edible salt, β -carotene 0.1 part, 6 parts of stabilizer, 100DCU of Lactobacillus delbrueckii subspecies bulgaricus and Streptococcus thermophilus, and 5DCU of lactococcus lactis and lactococcus lactis butterfat.
Description
Technical Field
The invention relates to the technical field of fermented milk, and particularly relates to cheese-flavored fermented milk and a preparation method thereof.
Background
The flavored fermented milk is prepared from raw cow (sheep) milk or milk powder more than 80% as raw material, other raw materials, sterilized, fermented, and optionally added with food additive, nutrition enhancer, fruit, vegetable, and grain.
Yogurt can be classified into two categories, set and stirred, according to the production method and the physical structure of the curd. Lactic acid bacteria grow and propagate in milk to decompose lactose to generate lactic acid, and casein is coagulated at around the isoelectric point thereof as the pH value gradually decreases. The stirred yoghurt is prepared by pretreating raw milk, inoculating a starter, fermenting to a coagulation point, stirring appropriately, and cooling to obtain a fluid product with certain viscosity (see figure 2).
The satisfaction of consumers on semi-solid or solid food is far greater than that of liquid food, and the set yogurt is increasingly popular with consumers due to the modern packaging technology and propaganda means.
However, the applicant of the present invention finds that the prior art has at least the following technical problems:
at present, cheese-flavored fermented milk in the market is in a stirring type and is in a fluid state, and the requirements of consumers on semi-solid or solid foods cannot be met.
Disclosure of Invention
The embodiment of the invention provides cheese-flavored fermented milk and a preparation method thereof, solves the technical problems that the cheese-flavored fermented milk in the prior art is in a stirring type and is in a fluid state and cannot meet the requirements of consumers on semi-solid or solid foods, and achieves the technical effects that the product is solid in a solidified state and cannot be poured into a cup.
In view of the above problems, embodiments of the present application are proposed to provide cheese-flavored fermented milk and a method for producing the same.
In a first aspect, the cheese-flavored fermented milk is prepared from 800 parts by weight of raw milk, 93.7 parts by weight of drinking water, 90 parts by weight of white granulated sugar, 4 parts by weight of cheese powder, 3 parts by weight of milk protein powder, 3 parts by weight of egg yolk powder, 0.2 part by weight of edible salt, 0.1 part by weight of β -carotene, 6 parts by weight of a stabilizer, 100DCU of Lactobacillus delbrueckii subspecies bulgaricus and Streptococcus thermophilus, and 5DCU of lactococcus lactis subspecies lactis and lactococcus lactis cremoris.
Preferably, the cheese powder is processed cheese, and the cheese powder comprises the components of cheese, emulsifying salt and whey protein powder in proportions of 84%, 10% and 6% respectively.
Preferably, the stabilizing agent is gelatin, agar and diacetyl tartaric acid ester of mono-and diglycerides, wherein the gelatin, agar and diacetyl tartaric acid ester of mono-and diglycerides are 80%, 15% and 5%.
Preferably, the addition ratio of the lactococcus lactis subspecies lactis to the lactococcus lactis subspecies cremoris to the lactobacillus delbrueckii subspecies bulgaricus and the streptococcus thermophilus is 1:20, and the addition ratio of the lactobacillus delbrueckii subspecies bulgaricus to the streptococcus thermophilus is 1: 5-1: 12, the addition ratio of lactococcus lactis subspecies lactis to lactococcus lactis subspecies cremoris is 1: 10-30.
In a second aspect, the invention provides a preparation method of cheese-flavored fermented milk, which comprises the following specific steps:
checking and accepting raw milk: checking and accepting raw milk, and allowing the raw milk passing the inspection to be collected into an original milk tank through a duplex filter;
and (3) standardization treatment: the raw milk protein is required to be more than or equal to 3.1 percent, and if the raw milk of the original milk tank does not meet the requirement, standardized treatment is required;
pre-pasteurization treatment: pre-pasteurizing the raw cow milk, cooling the pre-pasteurized cow milk, and transferring the cooled cow milk to a raw milk tank for later use;
the ingredients are that after the cow milk after pre-pasteurizing is heated up, cow milk protein powder and cheese powder are added and stirred, and then white granulated sugar, yolk powder, stabilizer, edible salt and β -carotene are added and stirred;
constant volume hydration: the blended materials are thrown into a blending tank without cooling, drinking water is supplemented for constant volume, and stirring is carried out to fully hydrate the milk and the materials;
homogenizing and sterilizing: after homogenizing and sterilizing, cooling the materials, and canning;
inoculation: inoculating Lactobacillus delbrueckii subspecies bulgaricus and Streptococcus thermophilus, lactococcus lactis subspecies lactis and lactococcus lactis subspecies cremoris according to the formula requirements before filling, and stirring;
filling: on-line heating is utilized, after the temperature of the materials is raised, the materials are filled into a paper-plastic cup through a filling machine, the film is sealed, and the production date and the marketing date are printed;
the slow fermentation process comprises the following steps: pulling the packaged semi-finished product into a constant temperature chamber for fermentation;
warehousing and after-ripening: and putting the fermented product into a refrigerated finished product warehouse for after-ripening.
Preferably, the raw milk acceptance step is to accept raw milk, the detection items comprise index measurement, acidity measurement, specific gravity measurement, alcohol experiments, total bacteria number detection and forming experiments, and the raw milk qualified through the detection is collected into the original milk tank through a 150-mesh duplex filter.
Preferably, in the pre-pasteurizing treatment step, the pasteurizing temperature is 75 ℃, the time is 15 seconds, and the cow milk is transferred to a raw milk tank for later use when the temperature of the cow milk after the pre-pasteurizing is reduced to 2-6 ℃.
Preferably, the batching step comprises the steps of heating the pre-pasteurized cow milk to 55 ℃, adding cow milk protein powder and cheese powder, stirring for 15 minutes, then adding white granulated sugar, yolk powder, a stabilizer, edible salt and β -carotene, and stirring for 20 minutes.
Preferably, the constant volume hydration step: the blended materials are not required to be cooled, the materials are put into a blending tank at 55 ℃, drinking water is supplemented for constant volume, and the materials are stirred for 30 minutes to fully hydrate the milk and the materials.
Preferably, the step of homogenizing sterilization: homogenizing at 60-65 deg.C under 200bar pressure, sterilizing at 95 + -2 deg.C for 300 s, cooling to 14 deg.C, and canning;
the inoculation step comprises the following steps: inoculating Lactobacillus delbrueckii subspecies bulgaricus and Streptococcus thermophilus, lactococcus lactis subspecies lactis and lactococcus lactis subspecies cremoris according to the formula requirements before filling, and stirring for 25 minutes;
the filling step: heating the materials to 38 ℃ by on-line heating, filling the materials into a paper-plastic cup through a filling machine, sealing a film, and printing a production date and a marketing date;
the slow fermentation process comprises the following steps: pulling the packaged semi-finished product into a thermostatic chamber for fermentation, wherein the temperature of the thermostatic chamber is 38 ℃, the fermentation time is 10 hours, and the final acidity of the fermentation is 81 +/-1 ℃;
the warehousing and after-ripening steps are as follows: putting the fermented product into a refrigerated finished product warehouse, and performing after-ripening at the temperature of 2-6 ℃ for 24-30 hours.
One or more technical solutions in the embodiments of the present application have at least one or more of the following technical effects:
the cheese-flavored fermented milk and the preparation method thereof provided by the embodiment of the invention are characterized in that (1) a stabilizer (gelatin, agar, diacetyl tartaric acid monoglyceride and diglyceride): the gelatin, the agar and the diacetyl tartaric acid ester of mono-diglyceride account for 80 percent, 15 percent and 5 percent of the components, can obviously improve the taste and the flavor of the product, has more exquisite and smooth taste, can ensure that the product is solid in a solidification state, does not spill when poured into a cup, and has a smooth solidification surface like a mirror.
(2) Cheese powder (processed cheese): the cheese, the emulsifying salt and the whey protein powder are used as the components, the proportion is 84%, 10% and 6%, the components can be fully dissolved in the milk, the nutritional value of the cheese is improved, and the cheese flavor characteristic of the cheese is moderate.
(3) The strain proportion is as follows: the addition ratio of lactococcus lactis subspecies lactis to lactococcus lactis subspecies cremoris to lactobacillus delbrueckii subspecies bulgaricus and streptococcus thermophilus is 1:20, so that the final product has cheese flavor and yoghourt flavor.
(4) The slow fermentation process comprises the following steps: the optimum fermentation temperature is 38 ℃, the fermentation time is about 10 hours, the fermentation time is increased by more than 20 percent compared with the common yoghourt fermentation time, more than 20 percent of lactose in the product can be decomposed into galactose and lactic acid, more than 20 percent of protein in the product can be decomposed into amino acid and polypeptide, and the viable count of the product reaches 109CFU/g, the final product is easier to digest and absorb, and the flavor is stronger.
The cheese and the yoghourt are perfectly fused, so that the cheese-flavored fermented milk is rich in nutrition, has cheese color and rich flavor, is solid in a solidification state, does not spill after being poured into a cup, and is the first solidification type cheese-flavored fermented milk in China.
The foregoing description is only an overview of the technical solutions of the present invention, and the embodiments of the present invention are described below in order to make the technical means of the present invention more clearly understood and to make the above and other objects, features, and advantages of the present invention more clearly understandable.
Drawings
FIG. 1 is a graph showing the solidification effect of a product when it is tilted according to an embodiment of the present invention;
FIG. 2 is a diagram showing the effect of the stirring type yogurt when it is inclined.
Detailed Description
The embodiment of the invention provides cheese-flavored fermented milk and a preparation method thereof, which are used for solving the technical problem that the cheese-flavored fermented milk in the prior art is stirring type and fluid and cannot meet the requirements of consumers on semi-solid or solid foods.
The technical scheme provided by the invention is that the fermented milk is prepared from 800 parts of raw milk, 93.7 parts of drinking water, 90 parts of white granulated sugar, 4 parts of cheese powder, 3 parts of milk protein powder, 3 parts of egg yolk powder, 0.2 part of edible salt, 0.1 part of β -carotene, 6 parts of stabilizer, 100DCU of Lactobacillus delbrueckii subspecies bulgaricus and Streptococcus thermophilus, and 5DCU of lactococcus lactis subspecies lactis and lactococcus lactis butterfat subspecies according to parts by weight.
The technical solutions of the present invention are described in detail below with reference to the drawings and specific embodiments, and it should be understood that the specific features in the embodiments and examples of the present invention are described in detail in the technical solutions of the present application, and are not limited to the technical solutions of the present application, and the technical features in the embodiments and examples of the present application may be combined with each other without conflict.
Example 1
A preparation method of cheese-flavored fermented milk comprises the following steps:
the method comprises the following steps: taking 800kg of raw milk, and checking and accepting the raw milk, wherein the detection items comprise index measurement, acidity measurement, specific gravity measurement, alcohol experiment, total bacteria number detection and forming experiment, and the raw milk qualified by inspection is collected into an original milk tank through a 150-mesh duplex filter.
Step two: standardized treatment, the formula requires that the protein of the raw milk is more than or equal to 3.1 percent, and if the raw milk of the original milk tank does not meet the requirement, the standardized treatment is required.
Step three: pre-pasteurizing, namely pre-pasteurizing the raw cow milk at 75 ℃ for 15 seconds, and transferring the cow milk to a raw milk tank for later use when the temperature of the pre-pasteurized cow milk is reduced to 2 ℃.
Step four, batching, namely heating the pre-pasteurized milk to 55 ℃, adding 3kg of milk protein powder and 4kg of cheese powder (processed cheese) and stirring for 15 minutes, then adding 90kg of white granulated sugar, 3kg of yolk powder, 6kg of stabilizer, 0.2kg of edible salt and 0.1kg of β -carotene and stirring for 20 minutes;
wherein the cheese powder is processed cheese, and the cheese powder comprises the components of cheese, emulsifying salt and whey protein powder in proportions of 84%, 10% and 6% respectively;
the stabilizer is gelatin, agar and diacetyl tartaric acid monoglyceride and diglyceride, and the composition proportion of the gelatin, the agar and the diacetyl tartaric acid monoglyceride and diglyceride is 80%, 15% and 5%.
Step five: and (3) performing constant volume hydration, wherein the blended materials are not required to be cooled, the blended materials are put into a blending tank at 55 ℃, and 93.7kg of drinking water is added for constant volume and stirred for 30 minutes to perform full hydration on the milk and the materials.
Step six: homogenizing and sterilizing at 60 deg.C under 200bar for 300 s at 93 deg.C, cooling to 14 deg.C, and canning.
Step seven: inoculating, inoculating Lactobacillus delbrueckii subspecies bulgaricus and Streptococcus thermophilus, lactococcus lactis subspecies lactis and lactococcus lactis subspecies cremoris according to the formula requirements before filling, and stirring for 25 minutes;
the addition ratio of the Lactobacillus delbrueckii subspecies bulgaricus to the Streptococcus thermophilus is 1:20, and the addition ratio of the Lactobacillus delbrueckii subspecies bulgaricus to the Streptococcus thermophilus is 1: 5, the addition ratio of lactococcus lactis subspecies lactis to lactococcus lactis subspecies cremoris is 1: 10.
step eight: and (3) filling, namely heating the materials to 38 ℃ on line, filling the materials into paper-plastic cups through a filling machine, sealing films, and printing production date and marketing date, wherein the net content of each cup is 115 g.
Step nine: and (3) slow fermentation process, namely pulling the packaged semi-finished product into a thermostatic chamber for fermentation, wherein the temperature of the thermostatic chamber is required to be 38 ℃, the fermentation time is 10 hours, and the final acidity of the fermentation is 80 ℃.
Step ten: warehousing and after-ripening, putting the fermented product into a refrigerated finished product warehouse, and after-ripening at the temperature of 2 ℃ for 30 hours.
Example 2
A preparation method of cheese-flavored fermented milk comprises the following steps:
the method comprises the following steps: taking 800kg of raw milk, and checking and accepting the raw milk, wherein the detection items comprise index measurement, acidity measurement, specific gravity measurement, alcohol experiment, total bacteria number detection and forming experiment, and the raw milk qualified by inspection is collected into an original milk tank through a 150-mesh duplex filter.
Step two: standardized treatment, the formula requires that the protein of the raw milk is more than or equal to 3.1 percent, and if the raw milk of the original milk tank does not meet the requirement, the standardized treatment is required.
Step three: pre-pasteurizing, namely pre-pasteurizing the raw cow milk at 75 ℃ for 15 seconds, and transferring the cow milk to a raw milk tank for later use when the temperature of the pre-pasteurized cow milk is reduced to 6 ℃.
Step four, batching, namely heating the pre-pasteurized milk to 55 ℃, adding 3kg of milk protein powder and 4kg of cheese powder (processed cheese) and stirring for 15 minutes, then adding 90kg of white granulated sugar, 3kg of yolk powder, 6kg of stabilizer, 0.2kg of edible salt and 0.1kg of β -carotene and stirring for 20 minutes;
wherein the cheese powder is processed cheese, and the cheese powder comprises the components of cheese, emulsifying salt and whey protein powder in proportions of 84%, 10% and 6% respectively;
the stabilizer is gelatin, agar and diacetyl tartaric acid monoglyceride and diglyceride, and the composition proportion of the gelatin, the agar and the diacetyl tartaric acid monoglyceride and diglyceride is 80%, 15% and 5%.
Step five: and (3) performing constant volume hydration, wherein the blended materials are not required to be cooled, the blended materials are put into a blending tank at 55 ℃, and 93.7kg of drinking water is added for constant volume and stirred for 30 minutes to perform full hydration on the milk and the materials.
Step six: homogenizing and sterilizing at 65 deg.C under 180bar for 300 s at 97 deg.C, cooling to 14 deg.C, and canning.
Step seven: inoculating, inoculating Lactobacillus delbrueckii subspecies bulgaricus and Streptococcus thermophilus, lactococcus lactis subspecies lactis and lactococcus lactis subspecies cremoris according to the formula requirements before filling, and stirring for 25 minutes;
the addition ratio of the Lactobacillus delbrueckii subspecies bulgaricus to the Streptococcus thermophilus is 1:20, and the addition ratio of the Lactobacillus delbrueckii subspecies bulgaricus to the Streptococcus thermophilus is 1: 12, the addition ratio of lactococcus lactis subspecies lactis to lactococcus lactis subspecies cremoris is 1: 30.
step eight: and (3) filling, namely heating the materials to 38 ℃ on line, filling the materials into paper-plastic cups through a filling machine, sealing films, and printing production date and marketing date, wherein the net content of each cup is 115 g.
Step nine: and (3) slow fermentation process, namely pulling the packaged semi-finished product into a thermostatic chamber for fermentation, wherein the temperature of the thermostatic chamber is required to be 38 ℃, the fermentation time is 10 hours, and the final acidity of the fermentation is 82 ℃.
Step ten: warehousing and after-ripening, putting the fermented product into a refrigerated finished product warehouse, and after-ripening at the temperature of 6 ℃ for 24 hours.
Example 3
A preparation method of cheese-flavored fermented milk comprises the following steps:
the method comprises the following steps: taking 800kg of raw milk, and checking and accepting the raw milk, wherein the detection items comprise index measurement, acidity measurement, specific gravity measurement, alcohol experiment, total bacteria number detection and forming experiment, and the raw milk qualified by inspection is collected into an original milk tank through a 150-mesh duplex filter.
Step two: standardized treatment, the formula requires that the protein of the raw milk is more than or equal to 3.1 percent, and if the raw milk of the original milk tank does not meet the requirement, the standardized treatment is required.
Step three: pre-pasteurizing, namely pre-pasteurizing the raw cow milk at 75 ℃ for 15 seconds, and transferring the cow milk to a raw milk tank for later use when the temperature of the pre-pasteurized cow milk is reduced to 4 ℃.
Step four, batching, namely heating the pre-pasteurized milk to 55 ℃, adding 3kg of milk protein powder and 4kg of cheese powder (processed cheese) and stirring for 15 minutes, then adding 90kg of white granulated sugar, 3kg of yolk powder, 6kg of stabilizer, 0.2kg of edible salt and 0.1kg of β -carotene and stirring for 20 minutes;
wherein the cheese powder is processed cheese, and the cheese powder comprises the components of cheese, emulsifying salt and whey protein powder in proportions of 84%, 10% and 6% respectively;
the stabilizer is gelatin, agar and diacetyl tartaric acid monoglyceride and diglyceride, and the composition proportion of the gelatin, the agar and the diacetyl tartaric acid monoglyceride and diglyceride is 80%, 15% and 5%.
Step five: and (3) performing constant volume hydration, wherein the blended materials are not required to be cooled, the blended materials are put into a blending tank at 55 ℃, and 93.7kg of drinking water is added for constant volume and stirred for 30 minutes to perform full hydration on the milk and the materials.
Step six: homogenizing and sterilizing at 62.5 deg.C under 190bar for 300 s, cooling to 14 deg.C, and canning.
Step seven: inoculating, inoculating Lactobacillus delbrueckii subspecies bulgaricus and Streptococcus thermophilus, lactococcus lactis subspecies lactis and lactococcus lactis subspecies cremoris according to the formula requirements before filling, and stirring for 25 minutes;
the addition ratio of the Lactobacillus delbrueckii subspecies bulgaricus to the Streptococcus thermophilus is 1:20, and the addition ratio of the Lactobacillus delbrueckii subspecies bulgaricus to the Streptococcus thermophilus is 1: 8.5, the addition ratio of lactococcus lactis subspecies lactis to lactococcus lactis subspecies cremoris is 1: 20.
step eight: and (3) filling, namely heating the materials to 38 ℃ on line, filling the materials into paper-plastic cups through a filling machine, sealing films, and printing production date and marketing date, wherein the net content of each cup is 115 g.
Step nine: and (3) slow fermentation process, namely pulling the packaged semi-finished product into a thermostatic chamber for fermentation, wherein the temperature of the thermostatic chamber is required to be 38 ℃, the fermentation time is 10 hours, and the final acidity of the fermentation is 81 ℃.
Step ten: warehousing and after-ripening, putting the fermented product into a refrigerated finished product warehouse, and after-ripening at the temperature of 2-6 ℃ for 27 hours.
The cheese-flavored fermented milk and the preparation method thereof provided by the embodiment of the invention are characterized in that (1) a stabilizer (gelatin, agar, diacetyl tartaric acid ester of mono-and diglycerides): the gelatin, the agar and the diacetyl tartaric acid ester of mono-diglyceride account for 80 percent, 15 percent and 5 percent of the components, can obviously improve the taste and the flavor of the product, has more exquisite and smooth taste, can ensure that the product is solid in a solidification state, does not spill when poured into a cup, and has a smooth solidification surface (see figure 1).
(2) Cheese powder (processed cheese): the cheese, the emulsifying salt and the whey protein powder are used as the components, the proportion is 84%, 10% and 6%, the components can be fully dissolved in the milk, the nutritional value of the cheese is improved, and the cheese flavor characteristic of the cheese is moderate. The content of cheese powder (processed cheese) is more than or equal to 400mg/100g, and the content of protein is more than or equal to 3.0g/100 g.
(3) The strain proportion is as follows: the addition ratio of lactococcus lactis subspecies lactis to lactococcus lactis subspecies cremoris to lactobacillus delbrueckii subspecies bulgaricus and streptococcus thermophilus is 1:20, so that the final product has cheese flavor and yoghourt flavor.
(4) The slow fermentation process comprises the following steps: the optimum fermentation temperature is 38 ℃, the fermentation time is about 10 hours, the fermentation time is increased by more than 20 percent compared with the common yoghourt fermentation time, more than 20 percent of lactose in the product can be decomposed into galactose and lactic acid, more than 20 percent of protein in the product can be decomposed into amino acid and polypeptide, and the viable count of the product reaches 109CFU/g, the final product is easier to digest and absorb, and the flavor is stronger.
The cheese and the yoghourt are perfectly fused in the product obtained by the embodiment, so that the cheese-flavored fermented milk is rich in nutrition, rich in cheese color and flavor, solid in solidification state and free from spilling after being poured into a cup, and is the first solidification type cheese-flavored fermented milk in China.
It will be apparent to those skilled in the art that various changes and modifications may be made in the present invention without departing from the spirit and scope of the invention. Thus, if such modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include such modifications and variations.
Claims (10)
1. The cheese-flavored fermented milk is characterized by being prepared from 800 parts by weight of raw milk, 93.7 parts by weight of drinking water, 90 parts by weight of white granulated sugar, 4 parts by weight of cheese powder, 3 parts by weight of milk protein powder, 3 parts by weight of egg yolk powder, 0.2 part by weight of edible salt, 0.1 part by weight of β -carotene, 6 parts by weight of a stabilizer, 100DCU of Lactobacillus delbrueckii subspecies bulgaricus and Streptococcus thermophilus, and 5DCU of lactococcus lactis subspecies lactis and lactococcus lactis butterfat subspecies.
2. A cheese-flavored fermented milk according to claim 1, characterized in that: the cheese powder is processed cheese and comprises the components of cheese, emulsified salt and whey protein powder in the proportion of 84%, 10% and 6% respectively.
3. A cheese-flavored fermented milk according to claim 1, characterized in that: the stabilizer is gelatin, agar and diacetyl tartaric acid monoglyceride and diglyceride, and the composition proportion of the gelatin, the agar and the diacetyl tartaric acid monoglyceride and diglyceride is 80%, 15% and 5%.
4. A cheese-flavored fermented milk according to claim 3, characterized in that: the addition ratio of the lactococcus lactis subspecies lactis to the Lactobacillus delbrueckii subspecies bulgaricus to the Streptococcus thermophilus is 1:20, and the addition ratio of the Lactobacillus delbrueckii subspecies bulgaricus to the Streptococcus thermophilus is 1: 5-1: 12, the addition ratio of lactococcus lactis subspecies lactis to lactococcus lactis subspecies cremoris is 1: 10-30.
5. A preparation method of cheese-flavor fermented milk is characterized by comprising the following steps: the method comprises the following specific steps:
checking and accepting raw milk: checking and accepting raw milk, and allowing the raw milk passing the inspection to be collected into an original milk tank through a duplex filter;
and (3) standardization treatment: the raw milk protein is required to be more than or equal to 3.1 percent, and if the raw milk of the original milk tank does not meet the requirement, standardized treatment is required;
pre-pasteurization treatment: pre-pasteurizing the raw cow milk, cooling the pre-pasteurized cow milk, and transferring the cooled cow milk to a raw milk tank for later use;
the ingredients are that after the cow milk after pre-pasteurizing is heated up, cow milk protein powder and cheese powder are added and stirred, and then white granulated sugar, yolk powder, stabilizer, edible salt and β -carotene are added and stirred;
constant volume hydration: the blended materials are thrown into a blending tank without cooling, drinking water is supplemented for constant volume, and stirring is carried out to fully hydrate the milk and the materials;
homogenizing and sterilizing: after homogenizing and sterilizing, cooling the materials, and canning;
inoculation: inoculating Lactobacillus delbrueckii subspecies bulgaricus and Streptococcus thermophilus, lactococcus lactis subspecies lactis and lactococcus lactis subspecies cremoris according to the formula requirements before filling, and stirring;
filling: on-line heating is utilized, after the temperature of the materials is raised, the materials are filled into a paper-plastic cup through a filling machine, the film is sealed, and the production date and the marketing date are printed;
the slow fermentation process comprises the following steps: pulling the packaged semi-finished product into a constant temperature chamber for fermentation;
warehousing and after-ripening: and putting the fermented product into a refrigerated finished product warehouse for after-ripening.
6. The method for producing cheese-flavored fermented milk according to claim 5, wherein the method comprises the steps of: and the raw milk acceptance step is to accept raw milk, the detection items comprise index measurement, acidity measurement, specific gravity measurement, alcohol experiment, total bacteria number detection and forming experiment, and the raw milk qualified through the inspection is collected into an original milk tank through a 150-mesh duplex filter.
7. The method for producing cheese-flavored fermented milk according to claim 5, wherein the method comprises the steps of: and in the pre-pasteurizing treatment step, the pasteurizing temperature is 75 ℃, the time is 15 seconds, and the milk is transferred to a raw milk tank for later use when the temperature of the pre-pasteurized milk is reduced to 2-6 ℃.
8. The preparation method of cheese-flavored fermented milk according to claim 5, wherein the preparation method comprises the steps of heating pre-pasteurized milk to 55 ℃, adding milk protein powder and cheese powder, stirring for 15 minutes, adding white granulated sugar, egg yolk powder, a stabilizer, edible salt and β -carotene, and stirring for 20 minutes.
9. The method for producing cheese-flavored fermented milk according to claim 5, wherein the method comprises the steps of: the constant volume hydration step comprises: the blended materials are not required to be cooled, the materials are put into a blending tank at 55 ℃, drinking water is supplemented for constant volume, and the materials are stirred for 30 minutes to fully hydrate the milk and the materials.
10. The method for producing cheese-flavored fermented milk according to claim 5, wherein the method comprises the steps of:
the homogenizing and sterilizing step: homogenizing at 60-65 deg.C under 200bar pressure, sterilizing at 95 + -2 deg.C for 300 s, cooling to 14 deg.C, and canning;
the inoculation step comprises the following steps: inoculating Lactobacillus delbrueckii subspecies bulgaricus and Streptococcus thermophilus, lactococcus lactis subspecies lactis and lactococcus lactis subspecies cremoris according to the formula requirements before filling, and stirring for 25 minutes;
the filling step: heating the materials to 38 ℃ by on-line heating, filling the materials into a paper-plastic cup through a filling machine, sealing a film, and printing a production date and a marketing date;
the slow fermentation process comprises the following steps: pulling the packaged semi-finished product into a thermostatic chamber for fermentation, wherein the temperature of the thermostatic chamber is 38 ℃, the fermentation time is 10 hours, and the final acidity of the fermentation is 81 +/-1 ℃;
the warehousing and after-ripening steps are as follows: putting the fermented product into a refrigerated finished product warehouse, and performing after-ripening at the temperature of 2-6 ℃ for 24-30 hours.
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