CN112640959A - Butter and preparation method thereof - Google Patents
Butter and preparation method thereof Download PDFInfo
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- CN112640959A CN112640959A CN201910967417.8A CN201910967417A CN112640959A CN 112640959 A CN112640959 A CN 112640959A CN 201910967417 A CN201910967417 A CN 201910967417A CN 112640959 A CN112640959 A CN 112640959A
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- ghee
- lactobacillus
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- milk
- shortening
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- 238000002360 preparation method Methods 0.000 title claims abstract description 51
- 235000014121 butter Nutrition 0.000 title abstract description 19
- 235000013336 milk Nutrition 0.000 claims abstract description 72
- 239000008267 milk Substances 0.000 claims abstract description 72
- 210000004080 milk Anatomy 0.000 claims abstract description 72
- 235000013367 dietary fats Nutrition 0.000 claims abstract description 62
- 239000010520 ghee Substances 0.000 claims abstract description 62
- 238000000855 fermentation Methods 0.000 claims abstract description 34
- 230000004151 fermentation Effects 0.000 claims abstract description 34
- 239000007788 liquid Substances 0.000 claims abstract description 29
- 239000002994 raw material Substances 0.000 claims abstract description 24
- 102000004190 Enzymes Human genes 0.000 claims abstract description 22
- 108090000790 Enzymes Proteins 0.000 claims abstract description 22
- 238000004519 manufacturing process Methods 0.000 claims abstract description 16
- 244000057717 Streptococcus lactis Species 0.000 claims description 24
- 235000014897 Streptococcus lactis Nutrition 0.000 claims description 24
- 230000001954 sterilising effect Effects 0.000 claims description 23
- 108090000371 Esterases Proteins 0.000 claims description 21
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 21
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 21
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 21
- 229940088598 enzyme Drugs 0.000 claims description 19
- 238000000034 method Methods 0.000 claims description 18
- 238000007493 shaping process Methods 0.000 claims description 17
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 claims description 16
- 239000004365 Protease Substances 0.000 claims description 15
- 108060008539 Transglutaminase Proteins 0.000 claims description 15
- 102000003601 transglutaminase Human genes 0.000 claims description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims description 13
- 108090001060 Lipase Proteins 0.000 claims description 12
- 239000004367 Lipase Substances 0.000 claims description 12
- 102000004882 Lipase Human genes 0.000 claims description 12
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 12
- 235000019421 lipase Nutrition 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 12
- 238000004904 shortening Methods 0.000 claims description 11
- 108010004032 Bromelains Proteins 0.000 claims description 7
- 108010029541 Laccase Proteins 0.000 claims description 7
- 241000186605 Lactobacillus paracasei Species 0.000 claims description 7
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 7
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 7
- 235000019835 bromelain Nutrition 0.000 claims description 7
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 7
- 108090000746 Chymosin Proteins 0.000 claims description 6
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 6
- 108091005804 Peptidases Proteins 0.000 claims description 6
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 6
- 235000019419 proteases Nutrition 0.000 claims description 6
- 241000894007 species Species 0.000 claims description 6
- 108010010779 glutamine-pyruvate aminotransferase Proteins 0.000 claims description 5
- 229940080701 chymosin Drugs 0.000 claims description 4
- GNOLWGAJQVLBSM-UHFFFAOYSA-N n,n,5,7-tetramethyl-1,2,3,4-tetrahydronaphthalen-1-amine Chemical compound C1=C(C)C=C2C(N(C)C)CCCC2=C1C GNOLWGAJQVLBSM-UHFFFAOYSA-N 0.000 claims description 4
- 241001147746 Lactobacillus delbrueckii subsp. lactis Species 0.000 claims description 3
- 108090000915 Aminopeptidases Proteins 0.000 claims description 2
- 102000004400 Aminopeptidases Human genes 0.000 claims description 2
- 102100026189 Beta-galactosidase Human genes 0.000 claims description 2
- 241000901050 Bifidobacterium animalis subsp. lactis Species 0.000 claims description 2
- 108010059881 Lactase Proteins 0.000 claims description 2
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 2
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 2
- 244000199866 Lactobacillus casei Species 0.000 claims description 2
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 2
- 241000186673 Lactobacillus delbrueckii Species 0.000 claims description 2
- 240000002605 Lactobacillus helveticus Species 0.000 claims description 2
- 235000013967 Lactobacillus helveticus Nutrition 0.000 claims description 2
- 108090000526 Papain Proteins 0.000 claims description 2
- 108010005774 beta-Galactosidase Proteins 0.000 claims description 2
- 229940009289 bifidobacterium lactis Drugs 0.000 claims description 2
- 229940116108 lactase Drugs 0.000 claims description 2
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 2
- 229940017800 lactobacillus casei Drugs 0.000 claims description 2
- 229940054346 lactobacillus helveticus Drugs 0.000 claims description 2
- 229940055729 papain Drugs 0.000 claims description 2
- 235000019834 papain Nutrition 0.000 claims description 2
- 238000012545 processing Methods 0.000 abstract description 7
- 235000013365 dairy product Nutrition 0.000 abstract description 4
- 238000009776 industrial production Methods 0.000 abstract description 2
- 230000002035 prolonged effect Effects 0.000 abstract description 2
- 235000021404 traditional food Nutrition 0.000 abstract description 2
- 238000003756 stirring Methods 0.000 description 44
- 239000000047 product Substances 0.000 description 37
- 235000019197 fats Nutrition 0.000 description 35
- 238000001816 cooling Methods 0.000 description 28
- 238000010009 beating Methods 0.000 description 26
- 235000013618 yogurt Nutrition 0.000 description 21
- 235000013305 food Nutrition 0.000 description 18
- 230000036541 health Effects 0.000 description 17
- 230000033228 biological regulation Effects 0.000 description 16
- 239000007787 solid Substances 0.000 description 16
- 230000000052 comparative effect Effects 0.000 description 15
- 238000004806 packaging method and process Methods 0.000 description 15
- 238000004898 kneading Methods 0.000 description 14
- 238000001514 detection method Methods 0.000 description 10
- 239000000654 additive Substances 0.000 description 7
- 230000000996 additive effect Effects 0.000 description 7
- 150000002978 peroxides Chemical class 0.000 description 7
- 238000005086 pumping Methods 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 235000013861 fat-free Nutrition 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 235000013373 food additive Nutrition 0.000 description 6
- 239000002778 food additive Substances 0.000 description 6
- 239000000463 material Substances 0.000 description 6
- 239000003921 oil Substances 0.000 description 6
- 235000019198 oils Nutrition 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 238000007639 printing Methods 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000003647 oxidation Effects 0.000 description 4
- 238000007254 oxidation reaction Methods 0.000 description 4
- 229940079919 digestives enzyme preparation Drugs 0.000 description 3
- NLKNQRATVPKPDG-UHFFFAOYSA-M potassium iodide Chemical compound [K+].[I-] NLKNQRATVPKPDG-UHFFFAOYSA-M 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 239000013065 commercial product Substances 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 239000011630 iodine Substances 0.000 description 2
- 229910052740 iodine Inorganic materials 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 235000021243 milk fat Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 238000012430 stability testing Methods 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000218492 Lactobacillus crispatus Species 0.000 description 1
- 241001468157 Lactobacillus johnsonii Species 0.000 description 1
- 241000186604 Lactobacillus reuteri Species 0.000 description 1
- 241000186869 Lactobacillus salivarius Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 229960000583 acetic acid Drugs 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 235000020248 camel milk Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 229960001701 chloroform Drugs 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000012362 glacial acetic acid Substances 0.000 description 1
- 235000020251 goat milk Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 229940001882 lactobacillus reuteri Drugs 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
- 235000020122 reconstituted milk Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- AKHNMLFCWUSKQB-UHFFFAOYSA-L sodium thiosulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=S AKHNMLFCWUSKQB-UHFFFAOYSA-L 0.000 description 1
- 235000019345 sodium thiosulphate Nutrition 0.000 description 1
- 239000012086 standard solution Substances 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000020255 yak milk Nutrition 0.000 description 1
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
- A23C15/00—Butter; Butter preparations; Making thereof
- A23C15/02—Making thereof
- A23C15/06—Treating cream or milk prior to phase inversion
- A23C15/065—Addition of a treatment with microorganisms or enzymes; Addition of cultured milk products
-
- 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
- A23V2400/123—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
- A23V2400/125—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
- A23V2400/137—Delbrueckii
-
- 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
- A23V2400/147—Helveticus
-
- 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
- A23V2400/175—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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/231—Lactis
-
- 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
-
- 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
- A23V2400/531—Lactis
Landscapes
- 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 belongs to the technical field of dairy food processing, and particularly relates to ghee and a preparation method thereof. The butter comprises the following raw materials in parts by weight, 10-99 parts of liquid milk; 0.01-0.03 part of enzyme preparation; the strain is 50-100U/g. According to the invention, the ghee is prepared by adding the enzyme preparation and the strain, so that the production time is shortened, the labor productivity is improved, the taste of the ghee product is improved, the stability of the product is enhanced, the shelf life is prolonged, the market blank of the product in the type is filled up, the industrialization of national traditional food processing is facilitated, and the ghee has a very strong market demand prospect. The preparation method provided by the invention has simple steps and short time consumption, is suitable for industrial production, greatly improves the production efficiency by adopting mixed fermentation of the strains and the enzyme preparation, and shortens the production period from the original 1-3 days to 6-8 h.
Description
Technical Field
The invention belongs to the technical field of dairy food processing, and particularly relates to ghee and a preparation method thereof.
Background
Butter is a butter-like milk fat product separated and extracted from yak milk by adopting a traditional manual process by herdsmen in the Qinghai-Tibet plateau. The ghee is the most important traditional dairy product in the Tibetan region, has high nutritional value, contains rich milk fat, trace elements, unsaturated fatty acid and the like, and is also the most main raw material for making ghee tea and Buddhist activity ghee lamps by the masses in the Tibetan. Tibet ghee plays an important role in the life of local people as the essence of Tibetan food. According to relevant statistics, the annual consumption of Tibet ghee is over ten thousand tons.
Because of the special plateau climate in the Tibet region, local herdsmen select yaks or dzos which can adapt to the high and cold climate as the most main dairy source in their daily life, in long-term production practice, the Tibetan people can produce Tibetan butter with long history, the production process is required to be carried out under the low-temperature condition in the plateau region, and the products produced in different seasons have large differences in color, taste and curing degree, for example, the Tibetan butter produced in summer and autumn is bright yellow in color, fragrant and sweet in taste, excellent in taste and light yellow in winter.
In addition, the traditional ghee is long in processing and manufacturing time which is about 1-3 days, particularly, the temperature in autumn and winter in Qinghai-Tibet plateau areas is low, the acidification time is increased, the production and processing time is long, the industrial standardized production process is lacked, the taste of the product cannot be unified and standardized, meanwhile, the quality problems of exceeding of microorganism indexes, oxidation and rancidity and the like are easily caused in the production process, the product is peculiar in smell, the quality guarantee period is shortened, and the quality of the product cannot reach the national food sanitation standard.
In order to solve the problems, Chinese patent document CN101107947A discloses a preparation method of butter, which comprises the steps of mixing and homogenizing 75-85% of edible vegetable oil, 9-20% of fresh milk and 0.5-5% of edible spice; placing the mixture in a sealed tank under the condition of maintaining positive pressure by using nitrogen; sealing the tank opening, heating at constant temperature for 2-8 h at 30-85 ℃, and carrying out closed fermentation; chilling 25-40% of the fermented hot oil to 5-14 ℃, adding the rest 60-75% of the hot oil into the chilled oil, mixing, keeping the temperature of an outlet of the chilled machine between 15-20 ℃, packaging separately under the sterilization condition, and standing for 24-48 hours. The preparation method of the ghee provided by the patent document is easy to control the process conditions, is not limited by seasonal conditions, can be produced in large quantities throughout the year under any natural conditions, and simplifies the process. The ghee prepared by the method has long shelf life, meets the national food sanitation standard, and overcomes the defects of overhigh fat content and unreasonable nutrition collocation of the traditional ghee.
However, most raw materials used in the preparation of the ghee are edible vegetable oil, the consumption of fresh milk is only 9-20%, the fresh milk is not fermented by 100% of raw milk in the traditional sense, meanwhile, the technology has the problem of artificial addition of edible spices, the natural flavor and the taste are not good, and the long-term eating of the ghee inevitably has adverse effects on the human health.
Disclosure of Invention
Therefore, the invention aims to overcome the defects that the traditional butter in the prior art has no standardized production process, long fermentation time, unstable quality, poor flavor and the like, and provides the butter and the preparation method thereof.
In order to solve the technical problems, the invention adopts the following technical scheme:
the invention provides ghee which comprises the following raw materials in parts by weight,
10-99 parts of liquid milk;
0.01-0.03 part of enzyme preparation;
the strain is 50-100U/g.
The liquid milk used in the invention can be at least one of cow milk, goat milk, camel milk, reconstituted milk and concentrated milk.
Further, the strain is a mesophilic strain.
Further, the bacterial species is selected from at least one of streptococcus thermophilus, lactobacillus rhamnosus, lactobacillus plantarum, lactobacillus paracasei, lactobacillus helveticus, lactobacillus delbrueckii subsp lactis, lactobacillus bulgaricus, lactobacillus casei, lactobacillus acidophilus, bifidobacterium lactis, lactobacillus lactis subsp lactis, lactococcus lactis subsp lactis, and lactococcus lactis diacetyl subsp lactis;
preferably, the strains are Lactobacillus bulgaricus and Lactobacillus lactis diacetyl subspecies;
further preferably, the ratio of the dosage of the lactobacillus bulgaricus to the dosage of the lactococcus lactis diacetyl subspecies is (1-5): (1-7).
Further, the enzyme preparation is at least one of protease, lactase, bromelain, lipase, papain, glutamine transaminase, aminopeptidase, chymosin, esterase, laccase and the like.
Further, the enzyme preparation is esterase and transglutaminase;
preferably, the dosage ratio between the esterase and the glutamine transaminase is (1-5): (1-2).
The invention also provides a preparation method of the ghee, which comprises the following steps: and sterilizing the liquid milk, mixing the liquid milk with the strain and the enzyme preparation, fermenting, demulsifying, whipping and shaping to prepare the ghee.
Further, the sterilization temperature is 85-95 ℃, and the sterilization time is 100-300 s.
Further, the fermentation temperature is 30-42 ℃, and the acidity at the fermentation end point is 40-55 DEG T;
preferably, the fermentation temperature is 30-35 ℃.
Furthermore, the demulsification time is 1-10min, and the rotating speed is 10-30 rpm/min.
Further, the stirring time is 30-180min, the stirring temperature is 5-30 ℃, and the rotating speed is 50-100 rpm/min.
Further, the setting temperature is 1-4 ℃, the speed is 10-30rpm/min, and the setting time is 20-30 min.
Specifically, the preparation method of the ghee provided by the invention can comprise the following steps:
1) and (3) sterilization: sterilizing the liquid milk by a sterilization machine at the temperature of 85-95 ℃/100-;
2) and (3) cooling: cooling the liquid milk obtained in the step 1) to 30-42 ℃ by a plate heat exchanger;
3) fermentation: pumping the liquid milk obtained in the step 2) into a fermentation tank, adding the strain and the enzyme preparation after the liquid level reaches the stirring liquid level, continuously stirring for 5-20 minutes (stirring speed is 10-100 revolutions per minute), stopping stirring, starting fermentation and timing;
4) demulsifying: when the acidity reaches the fermentation end point, demulsifying and stirring the fermented yoghourt for 1-10 minutes;
5) and (3) cooling: cooling the yogurt obtained in the step 4) to 5-30 ℃ through a plate heat exchanger;
6) stirring: beating the yoghourt obtained in the step 5) by a separator for 30-180 minutes; the rotating speed is 50-100 r/min, and the temperature is 5-30 ℃.
7) Shaping: kneading and beating the butter obtained in the step 6) in water (1-4 ℃) for 20-30min by a mixing and kneading machine for shaping;
8) packaging: and (3) finally packaging the ghee obtained in the step 7) by equipment or people.
The technical scheme of the invention has the following advantages:
1. the ghee provided by the invention comprises the following raw materials, by weight, 10-99 parts of liquid milk; 0.01-0.03 part of enzyme preparation; the strain is 50-100U/g. According to the invention, the ghee is prepared by adding the enzyme preparation and the strain, so that the production time is shortened, the labor productivity is improved, the taste of the ghee product is improved, the stability of the product is enhanced, the shelf life is prolonged, the market blank of the industry in the type of product processing is filled up, the industrialization of national traditional food processing is facilitated, and the ghee has a very strong market demand prospect.
According to the ghee provided by the invention, the strain is a medium-temperature strain, the strain is selected, so that the separation effect of fat in liquid milk is better, the fat in the product is easy to float and layer, and the separation rate is obviously improved.
The ghee provided by the invention can be more beneficial to fat enzymolysis by selecting the enzyme preparation and adjusting the dosage, and provides the ghee with special oxidation flavor.
2. The preparation method of the ghee provided by the invention comprises the following steps: and sterilizing the liquid milk, mixing the liquid milk with the strain and the enzyme preparation, fermenting, demulsifying, whipping and shaping to prepare the ghee. The method has simple steps, short time consumption, and suitability for industrial production, and the mixed fermentation of the strains and the enzyme preparation greatly improves the production efficiency, and the production period can be shortened from 1-3 days to 6-8 h.
According to the preparation method of the shortening, the product flavor can be further improved by controlling the conditions and parameters of the steps, so that the product has stronger smell and better taste.
Detailed Description
The following examples are provided to further understand the present invention, not to limit the scope of the present invention, but to provide the best mode, not to limit the content and the protection scope of the present invention, and any product similar or similar to the present invention, which is obtained by combining the present invention with other prior art features, falls within the protection scope of the present invention.
The examples do not show the specific experimental steps or conditions, and can be performed according to the conventional experimental steps described in the literature in the field. The reagents or instruments used are not indicated by manufacturers, and are all conventional reagent products which can be obtained commercially.
Example 1
The embodiment provides ghee, which comprises the following raw materials and a preparation method:
raw material standard:
milk: protein is more than or equal to 2.95 percent, fat is more than or equal to 3.30 percent, and non-fat milk solid is more than or equal to 8.50 percent;
lactobacillus bulgaricus, streptococcus thermophilus:
1. the addition amount accords with the notice that No. 2010 65 reports about the printing of a list of strains which can be used for food in the office of the Ministry of health;
2. the quality standard is in accordance with the notice of 'list of strains available for food' issued by the office health supervision of Ministry of health [ 2010 ] 65.
The sources of lactobacillus bulgaricus and streptococcus thermophilus in this example are: hansen, denmark.
Protease, transglutaminase:
1. the addition amount of the additive meets the use standard of the national standard food additive for GB 2760-;
2. the quality criterion complies with relevant regulations.
In this example, the source of protease and transglutaminase is from Novoxil, Denmark.
The preparation method of the ghee comprises the following steps:
1) taking materials according to the following raw material formula (counted by 1 ton):
999.95 kg of milk, 80U/g of lactobacillus bulgaricus and streptococcus thermophilus, and the proportion of the milk to the lactobacillus bulgaricus to the streptococcus thermophilus is 1: 1; protease, glutamine transaminase 0.05 kg, in a ratio of 2: 1;
2) and (3) sterilization: sterilizing milk by a sterilizer at 90 deg.C/300 s;
3) and (3) cooling: cooling the milk obtained in the step 2) to 35 ℃ through a plate heat exchanger;
4) fermentation: pumping the milk obtained in the step 3) into a fermentation tank, adding strains (lactobacillus bulgaricus and streptococcus thermophilus) and enzyme preparations (protease and glutamine transaminase) after the liquid level reaches the stirring liquid level, continuously stirring for 15 minutes (stirring speed is 80 revolutions per minute), stopping stirring, starting fermentation and timing;
5) demulsifying: fermenting for 5 hours, detecting the acidity to be 51 DEG T, demulsifying and stirring the fermented yoghourt obtained in the step 3) for 8 minutes at the rotating speed of 20 rpm/min;
6) and (3) cooling: cooling the yogurt obtained in the step 5) to 6 ℃ through a plate heat exchanger;
7) stirring: beating the yoghourt obtained in the step 6) by a beating device, wherein the beating time is 45 minutes, and the rotating speed is 80 rpm/min;
8) shaping: kneading and beating the butter obtained in the step 7) in water at 4 ℃ for 22min by a mixing and kneading machine, and shaping at the speed of 20 rpm/min;
9) packaging: and (3) finally packaging the ghee obtained in the step 8) through equipment.
Through detection, all indexes of the ghee prepared by the method meet related national regulations, wherein the fat: 84.3g/100 g; moisture content: 12.6g/100 g; milk solids not fat: 2.0g/100 g.
Example 2
The embodiment provides ghee, which comprises the following raw materials and a preparation method:
raw material standard:
milk: protein is more than or equal to 2.95 percent, fat is more than or equal to 3.30 percent, and non-fat milk solid is more than or equal to 8.50 percent;
lactococcus lactis subspecies lactis, lactococcus lactis subspecies cremoris:
1. the addition amount of the additive meets the notice that No. 1 in 2011 of 2 new resource foods such as samara oil are approved;
2. the quality standard meets the No. 1 notice about approval of 2 new resource foods such as samara oil in 2011 of the Ministry of health.
In this example, the source of lactococcus lactis subspecies lactis and lactococcus lactis subspecies cremoris is hansen, denmark.
Lipase, bromelain:
1. the addition amount of the additive meets the use standard of the national standard food additive for GB 2760-;
2. the quality criterion complies with relevant regulations.
In this example, the sources of lipase and bromelain were from Denmark Novoxil.
The preparation method of the ghee comprises the following steps:
1) taking materials according to the following raw material formula (counted by 1 ton):
999.80 kg of milk, 90U/g of lactococcus lactis subspecies lactis and lactococcus lactis subspecies cremoris, wherein the ratio of the milk to the lactococcus lactis subspecies lactis to the lactococcus lactis subspecies cremoris is 2: 1; 0.20 kg of lipase and bromelain, wherein the ratio of the lipase to the bromelain is 2: 1;
2) and (3) sterilization: sterilizing milk by a sterilizer at 95 deg.C/200 s;
3) and (3) cooling: cooling the milk obtained in the step 2) to 37 ℃ through a plate heat exchanger;
4) fermentation: pumping the milk obtained in the step 3) into a fermentation tank, adding strains (lactococcus lactis subspecies lactis and lactococcus lactis subspecies cremoris) and enzyme preparations (lipase and bromelain) after the liquid level reaches a stirring liquid level, continuously stirring for 10 minutes (stirring speed is 100 revolutions per minute), stopping stirring, starting fermentation and timing;
5) demulsifying: fermenting for 6 hours, detecting the acidity to be 46 DEG T, demulsifying and stirring the fermented yoghourt obtained in the step 3) for 10 minutes at the rotating speed of 10 rpm/min;
6) and (3) cooling: cooling the yogurt obtained in the step 5) to 9 ℃ through a plate heat exchanger;
7) stirring: beating the yoghourt obtained in the step 6) by beating equipment, wherein the beating time is 57 minutes, and the rotating speed is 60 rpm/min;
8) shaping: kneading and beating the butter obtained in the step 7) in water at 3 ℃ for 26min by a mixing and kneading machine, and shaping at the speed of 10 rpm/min;
9) packaging: and (3) finally packaging the ghee obtained in the step 8) through equipment.
Through detection, all indexes of the ghee prepared by the method meet related national regulations, wherein the fat: 86.8g/100 g; moisture content: 11.1g/100 g; milk solids not fat: 1.2g/100 g.
Example 3
The embodiment provides ghee, which comprises the following raw materials and a preparation method:
raw material standard:
milk: protein is more than or equal to 2.95 percent, fat is more than or equal to 3.30 percent, and non-fat milk solid is more than or equal to 8.50 percent;
streptococcus thermophilus, lactobacillus plantarum, lactobacillus paracasei:
1. the addition amount accords with the notice that No. 2010 65 reports about the printing of a list of strains which can be used for food in the office of the Ministry of health;
2. the quality standard is in accordance with the notice of 'list of strains available for food' issued by the office health supervision of Ministry of health [ 2010 ] 65.
In this example, the sources of Streptococcus thermophilus, Lactobacillus plantarum, and Lactobacillus paracasei are Hansen of Denmark.
Lipase, esterase, laccase:
1. the addition amount of the additive meets the use standard of the national standard food additive for GB 2760-;
2. the quality criterion complies with relevant regulations.
In this example, the sources of lipase, esterase and laccase were from Novitin, Denmark.
The preparation method of the ghee comprises the following steps:
1) taking materials according to the following raw material formula (counted by 1 ton):
999.85 kg of milk, 100U/g of streptococcus thermophilus, lactobacillus plantarum and lactobacillus paracasei, and the ratio of the milk to the streptococcus thermophilus to the lactobacillus plantarum to the lactobacillus paracasei is 2:2: 1; 0.15 kg of lipase, esterase and laccase, wherein the ratio of the lipase to the esterase to the laccase is 3:2: 1;
2) and (3) sterilization: sterilizing milk by a sterilizer at 85 deg.C/300 s;
3) and (3) cooling: cooling the milk obtained in the step 2) to 40 ℃ through a plate heat exchanger;
4) fermentation: pumping the milk obtained in the step 3) into a fermentation tank, adding strains (streptococcus thermophilus, lactobacillus plantarum and lactobacillus paracasei) and enzyme preparations (lipase, esterase and laccase) after the liquid level reaches the stirring liquid level, continuously stirring for 13 minutes (the stirring speed is 50 revolutions per minute), stopping stirring, starting fermentation and timing;
5) demulsifying: fermenting for 4.5 hours, detecting the acidity to be 49 DEG T, demulsifying and stirring the fermented yoghourt obtained in the step 3) for 9 minutes at the rotating speed of 15 rpm/min;
6) and (3) cooling: cooling the yogurt obtained in the step 5) to 18 ℃ through a plate heat exchanger;
7) stirring: beating the yoghourt obtained in the step 6) by a beating device, wherein the beating time is 83 minutes, and the rotating speed is 50 rpm/min;
8) shaping: kneading and beating the butter obtained in the step 7) in water at 4 ℃ for 20min by a mixing and kneading machine, and shaping at the speed of 30 rpm/min;
9) packaging: and (3) finally packaging the ghee obtained in the step 8) through equipment.
Through detection, all indexes of the ghee prepared by the method meet related national regulations, wherein the fat: 82.9g/100 g; moisture content: 15.0g/100 g; milk solids not fat: 1.4g/100 g.
Example 4
The embodiment provides ghee, which comprises the following raw materials and a preparation method:
raw material standard:
milk: protein is more than or equal to 2.95 percent, fat is more than or equal to 3.30 percent, and non-fat milk solid is more than or equal to 8.50 percent;
lactobacillus rhamnosus:
1. the addition amount accords with the notice that No. 2010 65 reports about the printing of a list of strains which can be used for food in the office of the Ministry of health;
2. the quality standard is in accordance with the notice of 'list of strains available for food' issued by the office health supervision of Ministry of health [ 2010 ] 65.
The source of lactobacillus rhamnosus in this example is hansen, denmark.
Chymosin:
1. the addition amount of the additive meets the use standard of the national standard food additive for GB 2760-;
2. the quality criterion complies with relevant regulations.
The source of the chymosin in this example is the Dusmann Netherlands.
The preparation method of the ghee comprises the following steps:
1) taking materials according to the following raw material formula (counted by 1 ton):
999.85 kg of milk, 100U/g of lactobacillus rhamnosus and 0.15 kg of rennin;
2) and (3) sterilization: sterilizing milk by a sterilizer at 85 deg.C/300 s;
3) and (3) cooling: cooling the milk obtained in the step 2) to 40 ℃ through a plate heat exchanger;
4) fermentation: pumping the milk obtained in the step 3) into a fermentation tank, adding a strain (lactobacillus rhamnosus) and an enzyme preparation (rennin) after the liquid level reaches a stirring liquid level, continuously stirring for 7 minutes (stirring speed is 10 revolutions per minute), stopping stirring, starting fermentation and timing;
5) demulsifying: fermenting for 4.5 hours, detecting the acidity to be 43 DEG T, demulsifying and stirring the fermented yoghourt obtained in the step 3) for 10 minutes at the rotating speed of 25 rpm/min;
6) and (3) cooling: cooling the yogurt obtained in the step 5) to 26 ℃ through a plate heat exchanger;
7) stirring: beating the yoghourt obtained in the step 6) by beating equipment, wherein the beating time is 83 minutes, and the rotating speed is 70 rpm/min;
8) shaping: kneading and beating the butter obtained in the step 7) in water at 2 ℃ for 20min by a mixing and kneading machine, and shaping at the speed of 13 rpm/min;
9) packaging: and (3) finally packaging the ghee obtained in the step 8) through equipment.
Through detection, all indexes of the ghee prepared by the method meet related national regulations, wherein the fat: 85.2g/100 g; moisture content: 13.2g/100 g; milk solids not fat: 1.1g/100 g.
Example 5
The embodiment provides ghee, which comprises the following raw materials and a preparation method:
raw material standard:
milk: protein is more than or equal to 2.95 percent, fat is more than or equal to 3.30 percent, and non-fat milk solid is more than or equal to 8.50 percent;
lactobacillus bulgaricus, lactococcus lactis diacetyl subspecies:
1. the addition amount accords with the notice that No. 2010 65 reports about the printing of a list of strains which can be used for food in the office of the Ministry of health;
2. the quality standard is in accordance with the notice of 'list of strains available for food' issued by the office health supervision of Ministry of health [ 2010 ] 65.
In this example, Lactobacillus bulgaricus, lactococcus lactis diacetyl subspecies lactis was derived from Hansen of Danish family.
Esterase, transglutaminase:
1. the addition amount of the additive meets the use standard of the national standard food additive for GB 2760-;
2. the quality criterion complies with relevant regulations.
In this example, the source of esterase and transglutaminase is from Novoxil, Denmark.
The preparation method of the ghee comprises the following steps:
1) taking materials according to the following raw material formula (counted by 1 ton):
999.85 kg of milk, 100U/g of lactobacillus bulgaricus and lactococcus lactis diacetyl, and the ratio of the milk to the lactobacillus bulgaricus diacetyl is 3: 4; 0.15 kg of esterase and transglutaminase, and the ratio of the esterase to the transglutaminase is 3: 2;
2) and (3) sterilization: sterilizing milk by a sterilizer at 85 deg.C/300 s;
3) and (3) cooling: cooling the milk obtained in the step 2) to 33 ℃ through a plate heat exchanger;
4) fermentation: pumping the milk obtained in the step 3) into a fermentation tank, adding a strain (Lactobacillus bulgaricus, lactococcus lactis diacetyl subspecies lactis) and an enzyme preparation (esterase and transglutaminase) after the liquid level reaches a stirring liquid level, continuously stirring for 13 minutes (stirring speed is 50 revolutions per minute), stopping stirring, starting fermentation and timing;
5) demulsifying: fermenting for 4.5 hours, detecting the acidity to be 53 DEG T, demulsifying and stirring the fermented yoghourt obtained in the step 3) for 9 minutes at the rotating speed of 28 rpm/min;
6) and (3) cooling: cooling the yogurt obtained in the step 5) to 18 ℃ through a plate heat exchanger;
7) stirring: beating the yoghourt obtained in the step 6) by a beating device, wherein the beating time is 100 minutes, and the rotating speed is 90 rpm/min;
8) shaping: kneading and beating the butter obtained in the step 7) in water at 4 ℃ for 20min by a mixing and kneading machine, and shaping at the speed of 22 rpm/min;
9) packaging: and (3) finally packaging the ghee obtained in the step 8) through equipment.
Through detection, all indexes of the ghee prepared by the method meet related national regulations, wherein the fat: 92.5g/100 g; moisture content: 5.9g/100 g; milk solids not fat: 1.1g/100 g.
Example 6
The embodiment provides ghee, which comprises the following raw materials and a preparation method:
raw material standard:
milk: protein is more than or equal to 2.95 percent, fat is more than or equal to 3.30 percent, and non-fat milk solid is more than or equal to 8.50 percent;
lactobacillus bulgaricus, lactococcus lactis diacetyl subspecies:
1. the addition amount accords with the notice that No. 2010 65 reports about the printing of a list of strains which can be used for food in the office of the Ministry of health;
2. the quality standard is in accordance with the notice of 'list of strains available for food' issued by the office health supervision of Ministry of health [ 2010 ] 65.
In this example, Lactobacillus bulgaricus, lactococcus lactis diacetyl subspecies lactis was derived from Hansen of Danish family.
Esterase, transglutaminase:
1. the addition amount of the additive meets the use standard of the national standard food additive for GB 2760-;
2. the quality criterion complies with relevant regulations.
In this example, the source of esterase and transglutaminase is from Novoxil, Denmark.
The preparation method of the ghee comprises the following steps:
1) taking materials according to the following raw material formula (counted by 1 ton):
999.85 kg of milk, 100U/g of lactobacillus bulgaricus and lactococcus lactis diacetyl, and the ratio of the milk to the lactobacillus bulgaricus diacetyl is 1: 1; 0.15 kg of esterase and transglutaminase, and the ratio of the esterase to the transglutaminase is 1: 1;
2) and (3) sterilization: sterilizing milk by a sterilizer at 85 deg.C/300 s;
3) and (3) cooling: cooling the milk obtained in the step 2) to 40 ℃ through a plate heat exchanger;
4) fermentation: pumping the milk obtained in the step 3) into a fermentation tank, adding a strain (Lactobacillus bulgaricus, lactococcus lactis diacetyl subspecies lactis) and an enzyme preparation (esterase and transglutaminase) after the liquid level reaches a stirring liquid level, continuously stirring for 13 minutes (stirring speed is 50 revolutions per minute), stopping stirring, starting fermentation and timing;
5) demulsifying: fermenting for 4.5 hours, detecting the acidity to be 44 DEG T, demulsifying and stirring the fermented yoghourt obtained in the step 3) for 9 minutes at the rotating speed of 13 rpm/min;
6) and (3) cooling: cooling the yogurt obtained in the step 5) to 18 ℃ through a plate heat exchanger;
7) stirring: beating the yoghourt obtained in the step 6) by a beating device, wherein the beating time is 120 minutes, and the rotating speed is 60 rpm/min;
8) shaping: kneading and beating the butter obtained in the step 7) in water at 1 ℃ for 24min by a mixing and kneading machine, and shaping at the speed of 20 rpm/min;
9) packaging: and (3) finally packaging the ghee obtained in the step 8) through equipment.
Through detection, all indexes of the ghee prepared by the method meet related national regulations, wherein the fat: 89.6g/100 g; moisture content: 8.2g/100 g; milk solids not fat: 1.4g/100 g.
Comparative example 1
This comparative example is similar to example 3, except that the species are Lactobacillus crispatus and Lactobacillus salivarius, and the source is Hansen, Denmark. Through detection, all indexes of the ghee prepared by the method meet related national regulations, wherein the fat: 74.3g/100 g; moisture content: 18.6g/100 g; milk solids not fat: 3.1g/100 g.
Comparative example 2
This comparative example is similar to example 3, except that the species was Lactobacillus johnsonii, Lactobacillus reuteri, and the source was Hansen, Inc., Danmark. Through detection, all indexes of the ghee prepared by the method meet related national regulations, wherein the fat: 70.5g/100 g; moisture content: 16.7g/100 g; milk solids not fat: 2.7g/100 g.
Comparative example 3
This comparative example is similar to example 3, except that no enzyme preparation is added. Through detection, all indexes of the ghee prepared by the method meet related national regulations, wherein the fat: 68.4g/100 g; moisture content: 18.7g/100 g; milk solids not fat: 3.3g/100 g.
Comparative example 4
This comparative example is similar to example 3, except that the setting temperature is 10 ℃. Through detection, all indexes of the ghee prepared by the method meet related national regulations, wherein the fat: 73.1g/100 g; moisture content: 21.8g/100 g; milk solids not fat: 2.6g/100 g.
Experimental example 1: evaluation of product sensory Effect
Taste testing of the products was carried out using the products obtained in examples 1 to 6 and comparative examples 1 to 4 and the commercial product Tibet beef ghee as experimental samples:
the number of the testers is 100;
the test mode is as follows: the method is characterized in that a tasting mode is adopted to evaluate a plurality of indexes of the product, such as creaminess, milk aroma, melting speed in the mouth, fullness, aftertaste, nutritional value recognition and the like, and an anonymous scoring mode is adopted, wherein the creaminess is divided into 30 points, the milk aroma and melting speed in the mouth are divided into 20 points, other indexes are divided into 10 points, and the higher the score of each index is, the better the expression effect is. Statistical analysis was performed on the taste test results as shown in table 1:
TABLE 1 product sensory index test data sheet
Compared with the commercial products and the comparative examples, the data show that the taste of the butter product is improved by optimizing the traditional production process and adding the strains and the enzyme preparation, the production efficiency and the flavor are obviously improved, and the market preference degree is far higher than that of the common butter product.
Experimental example 2: product stability testing
Taking the products of examples 1-6 and comparative examples 1-4 and the commercial product Tibet beef brand ghee as experimental samples, carrying out static observation under the ambient temperature and refrigerated storage (0-6 ℃) environment conditions, and detecting the oxidation flavor change condition and peroxide value content of the product;
and (3) peroxide value test: according to the determination of peroxide value in GB5009.227-2016 national food safety standard, the prepared oil sample is dissolved in trichloromethane and glacial acetic acid, the peroxide reacts with potassium iodide to generate iodine, and the separated iodine is titrated with a sodium thiosulfate standard solution. The amount of peroxide value is expressed in terms of the mass fraction of peroxide corresponding to iodine or millimoles of active oxygen in a 1kg sample. The results are shown in Table 2.
TABLE 2 product stability testing table
The results of comparing the commercial products with the comparative products show that the product of the invention has good overall stability, no fat decomposition problem is found in the shelf life, no obvious fat oxidation or rancid taste is generated, the peroxide value index is in the qualified range, the stability is superior to the products in the similar market, and the requirements of nutrition and safety of the butter products are met.
Experimental example 3: fat separation rate
Fat content of commercial products, products obtained in the examples and comparative examples of the invention is measured by fat measurement (third method of alkali hydrolysis) in GB5009.6-2016 food safety national standard food.
The precipitation rate calculation method comprises the following steps: weighing a sample M1 for fermentation, weighing the mass M2 of top precipitated fat after the fermentation is finished, and obtaining the precipitation rate of M2/M1 multiplied by 100%.
TABLE 3
The results of comparing the commercial products with the comparative products show that the fat content and the fat extraction rate of the product provided by the invention are higher than those of the comparative products and the commercial products.
It should be understood that the above examples are only for clarity of illustration and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications of the invention may be made without departing from the spirit or scope of the invention.
Claims (11)
1. The shortening is characterized by comprising the following raw materials in parts by weight,
10-99 parts of liquid milk;
0.01-0.03 part of enzyme preparation;
the strain is 50-100U/g.
2. The shortening according to claim 1, wherein the species is a mesophilic species.
3. The shortening according to claim 1 or 2, wherein the species is selected from at least one of streptococcus thermophilus, lactobacillus rhamnosus, lactobacillus plantarum, lactobacillus paracasei, lactobacillus helveticus, lactobacillus delbrueckii subsp, lactobacillus bulgaricus, lactobacillus casei, lactobacillus acidophilus, bifidobacterium lactis, lactococcus lactis subsp cremoris, and lactococcus lactis diacetyl subsp lactis;
preferably, the strains are Lactobacillus bulgaricus and Lactobacillus lactis diacetyl subspecies;
further preferably, the ratio of the lactobacillus bulgaricus to the lactococcus lactis diacetyl subspecies is (1-5): (1-7).
4. The shortening according to claim 1, wherein the enzyme preparation is at least one of protease, lactase, bromelain, lipase, papain, transglutaminase, aminopeptidase, chymosin, esterase, laccase, and the like.
5. The shortening according to claim 4, wherein the enzyme preparation is esterase and transglutaminase;
preferably, the dosage ratio between the esterase and the glutamine transaminase is (1-5): (1-2).
6. A method of making the shortening of any one of claims 1 to 5, comprising the steps of: and sterilizing the liquid milk, mixing the liquid milk with the strain and the enzyme preparation, fermenting, demulsifying, whipping and shaping to prepare the ghee.
7. The method for preparing the shortening according to claim 6, wherein the sterilization temperature is 85-95 ℃ and the sterilization time is 100-300 s.
8. The shortening preparation method according to claim 6, wherein the fermentation temperature is 30-42 ℃, and the acidity at the end of fermentation is 40-55 ° T;
preferably, the fermentation temperature is 30-35 ℃.
9. The shortening preparation method according to claim 6, wherein the demulsification time is 1-10min, and the rotation speed is 10-30 rpm/min.
10. The preparation method of the shortening according to claim 6, wherein the whipping time is 30-180min, the whipping temperature is 5-30 ℃, and the rotation speed is 50-100 rpm/min.
11. The preparation method of the ghee according to claim 6, wherein the setting temperature is 1-4 ℃, the speed is 10-30rpm/min, and the setting time is 20-30 min.
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| CN115191512A (en) * | 2022-07-06 | 2022-10-18 | 斯贝福（北京）生物技术有限公司 | Feed for antagonizing colonization of harmful intestinal bacteria of mice and improving intestinal flora and preparation method thereof |
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| CN115191512A (en) * | 2022-07-06 | 2022-10-18 | 斯贝福（北京）生物技术有限公司 | Feed for antagonizing colonization of harmful intestinal bacteria of mice and improving intestinal flora and preparation method thereof |
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