CN112690333A - Normal-temperature recovery lactic acid milk and preparation method thereof - Google Patents
Normal-temperature recovery lactic acid milk and preparation method thereof Download PDFInfo
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- CN112690333A CN112690333A CN202011550417.7A CN202011550417A CN112690333A CN 112690333 A CN112690333 A CN 112690333A CN 202011550417 A CN202011550417 A CN 202011550417A CN 112690333 A CN112690333 A CN 112690333A
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 48
- 239000008267 milk Substances 0.000 title claims abstract description 38
- 235000013336 milk Nutrition 0.000 title claims abstract description 37
- 210000004080 milk Anatomy 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 29
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 24
- 239000004310 lactic acid Substances 0.000 title claims abstract description 24
- 238000011084 recovery Methods 0.000 title claims abstract description 18
- 235000020122 reconstituted milk Nutrition 0.000 claims abstract description 49
- 238000000855 fermentation Methods 0.000 claims abstract description 42
- 230000004151 fermentation Effects 0.000 claims abstract description 42
- 239000000843 powder Substances 0.000 claims abstract description 36
- 238000001816 cooling Methods 0.000 claims abstract description 31
- 235000010855 food raising agent Nutrition 0.000 claims abstract description 25
- 230000001954 sterilising effect Effects 0.000 claims abstract description 24
- 239000000758 substrate Substances 0.000 claims abstract description 23
- 239000003381 stabilizer Substances 0.000 claims abstract description 21
- 238000010438 heat treatment Methods 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 150000001875 compounds Chemical class 0.000 claims abstract description 15
- 239000000463 material Substances 0.000 claims abstract description 12
- 239000004615 ingredient Substances 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 11
- 229930006000 Sucrose Natural products 0.000 claims abstract description 9
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 9
- 229960004793 sucrose Drugs 0.000 claims abstract description 9
- 235000008939 whole milk Nutrition 0.000 claims description 18
- 102000014171 Milk Proteins Human genes 0.000 claims description 16
- 108010011756 Milk Proteins Proteins 0.000 claims description 16
- 235000021239 milk protein Nutrition 0.000 claims description 13
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- 239000000084 colloidal system Substances 0.000 claims description 11
- 239000004368 Modified starch Substances 0.000 claims description 10
- 229920000881 Modified starch Polymers 0.000 claims description 10
- 239000008236 heating water Substances 0.000 claims description 10
- 235000019426 modified starch Nutrition 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 230000000887 hydrating effect Effects 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 6
- 238000009928 pasteurization Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 4
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims description 4
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 4
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 239000007858 starting material Substances 0.000 claims description 4
- 108010046377 Whey Proteins Proteins 0.000 claims description 3
- 102000007544 Whey Proteins Human genes 0.000 claims description 3
- 235000021119 whey protein Nutrition 0.000 claims description 3
- 229920001817 Agar Polymers 0.000 claims description 2
- 238000012371 Aseptic Filling Methods 0.000 claims description 2
- 229920002148 Gellan gum Polymers 0.000 claims description 2
- 239000008272 agar Substances 0.000 claims description 2
- 235000010419 agar Nutrition 0.000 claims description 2
- 239000000216 gellan gum Substances 0.000 claims description 2
- 235000010492 gellan gum Nutrition 0.000 claims description 2
- 229920001277 pectin Polymers 0.000 claims description 2
- 235000010987 pectin Nutrition 0.000 claims description 2
- 239000001814 pectin Substances 0.000 claims description 2
- 238000004448 titration Methods 0.000 claims description 2
- 238000000265 homogenisation Methods 0.000 claims 2
- 241000894007 species Species 0.000 claims 1
- 235000013618 yogurt Nutrition 0.000 abstract description 23
- 238000011049 filling Methods 0.000 abstract description 6
- 235000020185 raw untreated milk Nutrition 0.000 abstract description 6
- 235000013365 dairy product Nutrition 0.000 abstract description 5
- 239000012467 final product Substances 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- 238000004321 preservation Methods 0.000 description 6
- 239000005720 sucrose Substances 0.000 description 6
- 239000000047 product Substances 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- 230000036571 hydration Effects 0.000 description 4
- 238000006703 hydration reaction Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000015140 cultured milk Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- CEIZFXOZIQNICU-UHFFFAOYSA-N tenuazonic acid Chemical compound CCC(C)C1NC(=O)C(C(C)=O)=C1O CEIZFXOZIQNICU-UHFFFAOYSA-N 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
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
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 discloses normal temperature recovery lactic acid milk and a preparation method thereof, wherein the preparation raw materials comprise: 6.0-8.5% of cane sugar, 0-0.4% of lactoprotein powder, 1.6-2.0% of compound stabilizer and 0.002-0.01% of leavening agent, and the balance is the restored milk to be 100%; heating the reconstituted milk to 45-55 ℃, adding other ingredients except the leavening agent, and mixing for 15-30 min; homogenizing the obtained materials, sterilizing, and cooling to obtain fermentation substrate; adding a leaven into the fermentation substrate for fermentation, demulsifying after fermenting for 4.5-6.5 h, pasteurizing for the second time, cooling, and aseptically filling. The invention overcomes the problems of taste, stability and the like caused by producing the normal-temperature yoghourt by the reconstituted milk, successfully solves the problem of shortage of the raw milk of the normal-temperature yoghourt with the largest raw milk demand, helps the dairy enterprises to produce the high-quality normal-temperature yoghourt in the 'unsmooth milk' season, and ensures the market supply.
Description
Technical Field
The invention relates to the technical field of dairy products, in particular to normal-temperature recovered lactic acid milk and a preparation method thereof.
Background
The yoghourt is a food with good health care function, and has the health care functions of regulating gastrointestinal flora, improving the immune system of the organism, inhibiting tumor, reducing cholesterol level, inhibiting vivotoxin and delaying the aging of the organism. However, because of the wide range of the country, the sale mode and the sale environment of the food are also different, and the problem that the low-temperature yoghourt needs to be kept in cold chain transportation in the whole process is solved, the market of the normal-temperature yoghourt is rapidly developed in recent years, and the annual sale amount of the normal-temperature yoghourt in China reaches hundreds of billions at present. With the increasing favor of people on dairy products, many dairy enterprises can adopt the reconstituted milk to produce the yoghourt particularly in the season of milk source shortage, but the normal-temperature yoghourt produced by the reconstituted milk has rough mouthfeel and unstable system and cannot be stored for a long time at normal temperature due to the special process, storage condition, quality guarantee period and the like of the normal-temperature yoghourt. Therefore, although the usage amount of the raw milk of the normal-temperature yoghourt is huge, the reconstituted milk cannot be used for relieving the problem of lack of milk in the barren period of milk. The invention aims to produce the normal-temperature yoghourt with the largest demand on the raw milk by adopting the reconstituted milk, thereby fundamentally relieving the problem of the ubiquitous shortage of milk sources at present.
Disclosure of Invention
The invention aims to provide normal-temperature recovery lactic acid milk and a preparation method thereof, which overcome the problems of sticky taste, powdery feeling, or excessive low viscosity, water separation, serious layering and precipitation and long fermentation time in normal-temperature storage caused by the production of the normal-temperature yogurt by the recovery milk, and produce the normal-temperature yogurt prepared by the recovery milk.
The invention is realized by the following technical scheme in order to achieve the purpose:
on one hand, the invention provides a preparation method of normal temperature recovery lactic acid milk, which comprises the following raw materials: 6.0-8.5% of cane sugar, 0-0.4% of lactoprotein powder, 1.6-2.0% of compound stabilizer and 0.002-0.01% of leavening agent, and the balance being the restored milk and making up to 100%, wherein the percentages are mass percentages of the total mass of the raw materials; the reconstituted milk is prepared by heating water to 40-50 ℃, adding whole milk powder, stirring and dissolving for 20-30 min, cooling to 4-6 ℃, standing and hydrating for 8-12 hours;
the preparation method of the normal-temperature recovery lactic acid milk comprises the following steps:
(1) heating the reconstituted milk to 45-55 ℃, adding other ingredients except the leavening agent, and mixing for 15-30 min;
(2) homogenizing, sterilizing and cooling the material obtained in the step (1) to obtain a fermentation substrate;
(3) and (3) adding a leaven into the fermentation substrate obtained in the step (2) for fermentation, demulsifying after fermenting for 4.5-6.5 h, performing secondary pasteurization, cooling, performing aseptic filling, and standing at normal temperature.
Further, the reconstituted milk is prepared from 12.4% of whole milk powder and 87.6% of water, and the percentages are percentages of the components in the reconstituted milk raw materials. The used whole milk powder is a conventional raw material and meets the requirement of GB-19644 national food safety standard-milk powder.
Further, the milk protein powder is conventional milk protein powder in the field, preferably whole milk protein powder or whey protein powder with 70-80% of milk protein content, and the percentage is the mass percentage of the milk protein powder.
Further, the compound stabilizer is a colloid stabilizer and modified starch which are compounded according to the proportion of 1: 2-3, and the colloid stabilizer is one or a combination of more of agar, pectin and gellan gum. Modified starch refers to modified starch conventionally used in yogurt products.
Further, the strain of the leaven refers to the leaven 380 which is screened and is suitable for fermenting and restoring the milk base material, and the strain comprises Streptococcus thermophilus (Streptococcus thermophilus) and Lactobacillus bulgaricus (Lactobacillus bulgaricus). The leaven is quick in acid production of fermented and reconstituted milk, and the fermentation time can meet the fermentation time required by large-scale production for 4.5-6.5 h.
Further, the temperature for homogenizing in step (2) is a temperature conventional in the art, and preferably 60-65 ℃. The homogenizing pressure is a conventional pressure in the art, preferably 18 to 25MPa, and more preferably 18 to 20 MPa. The sterilization is the conventional sterilization in the field, preferably the sterilization temperature is 90-135 ℃, and the sterilization time is 5-600 s; the sterilization is preferably pasteurization or UHT, the sterilization temperature is 90-97 ℃, and the sterilization time is 5-10 min.
Further, in the step (3), the fermentation substrate obtained in the step (2) is cooled to 39-43 ℃, and a leavening agent is added for heat preservation and fermentation. Wherein the cooling temperature is more preferably 40-42 ℃. The addition amount of the leavening agent is the conventional addition amount in the field, and the preferable addition amount is 0.002-0.006% (w/w).
Further, the end point of the fermentation in the step (3) is that the titration acidity reaches 70-80 degrees T, preferably 70-75 degrees T.
Further, the secondary pasteurization is carried out at the temperature of 70-80 ℃ for 10-30 s. Sterilizing and cooling to 20-35 ℃.
On the other hand, the invention also provides the normal-temperature recovery lactic acid milk prepared by the preparation method of the normal-temperature recovery lactic acid milk.
On the basis of the common knowledge in the field, the above preferred conditions can be combined randomly to obtain the preferred embodiments of the invention.
The reagents and starting materials used in the present invention are commercially available.
The positive progress effects of the invention are as follows: the invention provides normal-temperature yoghourt prepared by using reconstituted milk and a preparation method thereof, overcomes the problems of taste, stability and the like caused by producing the normal-temperature yoghourt by using the reconstituted milk, successfully solves the problem of shortage of raw milk of the normal-temperature yoghourt with the largest raw milk demand, helps a dairy enterprise to produce high-quality normal-temperature yoghourt in the 'barren milk' season, and ensures market supply.
Detailed Description
The invention is further illustrated by the following examples, which are not intended to limit the scope of the invention. The experimental methods without specifying specific conditions in the following examples were selected according to the conventional methods and conditions, or according to the commercial instructions.
In the following examples, the sources of the raw materials used were:
whole milk powder: hengyuans commercial (Shanghai) Co., Ltd;
milk protein powder: davilin International trade, Inc. The milk protein powder comprises whole milk protein powder with milk protein content of more than or equal to 70 percent or whey protein powder with milk protein content of more than or equal to 80 percent;
compounding a stabilizer and a leavening agent: danisc (china) investment limited;
fermenting agent 380: kohansen (Beijing) trade company, Inc.
Example 1
A preparation method of normal temperature recovery lactic acid milk comprises the following raw material formula:
the preparation method comprises the following steps:
(1) preparing reconstituted milk: heating water to 50 deg.C, adding whole milk powder, stirring for dissolving for 20min, cooling to 6 deg.C, standing for hydrating for 8 hr to obtain reconstituted milk;
(2) heating the reconstituted milk obtained in the step 1 to 45 ℃, adding other ingredients except the leavening agent, and mixing for 30 min;
(3) heating the material obtained in the step (2) to 60 ℃, homogenizing at 60 ℃ and 25Mpa, and sterilizing at 90 ℃ for 600s to obtain a fermentation substrate;
(4) cooling the fermentation substrate obtained in the step (3) to 43 ℃, adding a leavening agent, fermenting for 6.5h under heat preservation until the final acidity is 70 DEG T, killing the bacteria at 70 ℃ for the second time for 30s, cooling to 20 ℃, aseptically filling, and standing at normal temperature. The final product has a protein content of 2.6% and a viscosity of 580 mPa.s.
Example 2
A preparation method of normal temperature recovery lactic acid milk comprises the following raw material formula:
the preparation method comprises the following steps:
(1) preparing reconstituted milk: heating water to 40 deg.C, adding whole milk powder, stirring for dissolving for 30min, cooling to 4 deg.C, standing for 12 hr for hydration to obtain reconstituted milk;
(2) heating the reconstituted milk obtained in the step (1) to 55 ℃, adding other ingredients except the leavening agent, and mixing for 15 min;
(3) heating the material obtained in the step (2) to 65 ℃, homogenizing at 65 ℃ and 18Mpa, and sterilizing at 135 ℃ for 5s to obtain a fermentation substrate;
(4) cooling the fermentation substrate obtained in the step (3) to 39 ℃, adding a leavening agent, fermenting for 4.5h under heat preservation until the final acidity is 70 DEG T, pasteurizing for 80 ℃ for the second time and 10s, cooling to 35 ℃, aseptically filling, and standing at normal temperature. The final product had a protein content of 2.9% and a viscosity of 500 mPa.s.
Example 3
A preparation method of normal temperature recovery lactic acid milk comprises the following raw material formula:
| composition (I) | Dosage per gram |
| Reconstituted milk | 90.594 |
| Milk protein powder | 0.1 |
| Sucrose | 7.5 |
| Compound stabilizer (colloid: modified starch ═ 1:3) | 1.8 |
| Leaven | 0.006 |
The intelligent method comprises the following steps:
(1) preparing reconstituted milk: heating water to 40 deg.C, adding whole milk powder, stirring for dissolving for 30min, cooling to 4 deg.C, standing for 12 hr for hydration to obtain reconstituted milk;
(2) heating the reconstituted milk obtained in the step (1) to 55 ℃, adding other ingredients except the leavening agent, and mixing for 15 min;
(3) heating the material obtained in the step (2) to 65 ℃, homogenizing at 65 ℃ and 20Mpa, and sterilizing at 95 ℃ for 600s to obtain a fermentation substrate;
(4) cooling the fermentation substrate obtained in the step (3) to 42 ℃, adding a leavening agent, fermenting for 5h under the condition of heat preservation until the final acidity is 70 DEG T, pasteurizing for 80 ℃ for 10s for the second time, cooling to 26 ℃, aseptically filling, and standing at normal temperature. The final product had a protein content of 2.7% and a viscosity of 535 mPa.s.
Comparative example 1-Whole milk powder hydration time 20-30 min according to conventional
The raw material formula is as follows:
| composition (I) | Dosage per gram |
| Reconstituted milk | 91.99 |
| Sucrose | 6 |
| Compound stabilizer (colloid: modified starch ═ 1:3) | 2 |
| Leaven | 0.01 |
The preparation method comprises the following steps:
(1) preparing reconstituted milk: heating water to 50 deg.C, adding whole milk powder, stirring for dissolving for 20min, standing for hydrating for 20min to obtain reconstituted milk;
(2) heating the reconstituted milk obtained in the step (1) to 45 ℃, adding other ingredients except the leavening agent, and mixing for 30 min;
(3) heating the material obtained in the step (2) to 60 ℃, homogenizing at 60 ℃ and 25Mpa, and sterilizing at 90 ℃ for 600s to obtain a fermentation substrate;
(4) cooling the fermentation substrate obtained in the step (3) to 43 ℃, adding a leavening agent, fermenting for 9h under the condition of heat preservation until the final acidity is 70 DEG T, pasteurizing for 70 ℃ and 30s for the second time, cooling to 20 ℃, aseptically filling, and standing at normal temperature. The protein content of the final product is 2.6%, and the viscosity is 450mPa. The whole milk powder and water are stirred in the preparation process of the reconstituted milk and are not cooled to 4-6 ℃, the finally obtained product still has the powder feeling of normal-temperature reconstituted milk yoghourt, and the water bleeding is serious in the conventional storage life.
Comparative example 2-Compound stabilizer according to the conventional application range of normal temperature yogurt
The raw material formula is as follows:
| composition (I) | Dosage per gram |
| Reconstituted milk | 92.69 |
| Sucrose | 6 |
| Compound stabilizer (colloid: modified starch ═ 1:3) | 1.3 |
| Leaven 380 | 0.01 |
The preparation method comprises the following steps:
(1) preparing reconstituted milk: heating water to 50 deg.C, adding whole milk powder, stirring for dissolving for 20min, cooling to 6 deg.C, standing for hydrating for 8 hr to obtain reconstituted milk;
(2) heating the reconstituted milk obtained in the step (1) to 45 ℃, adding other ingredients except the leavening agent, and mixing for 30 min;
(3) heating the material obtained in the step (2) to 60 ℃, homogenizing at 60 ℃ and 25Mpa, and sterilizing at 90 ℃ for 600s to obtain a fermentation substrate;
(4) cooling the fermentation substrate obtained in the step (3) to 43 ℃, adding a leavening agent, fermenting for 6h under the condition of heat preservation until the final acidity is 70 DEG T, pasteurizing for 70 ℃ and 30s for the second time, cooling to 20 ℃, aseptically filling, and standing at normal temperature. The final product had a protein content of 2.6% and a viscosity of 170 mPa.s. The added compound stabilizer is lower than the adding amount of the compound stabilizer, so the viscosity is low, and the requirements of normal-temperature yoghourt products and storage requirements can not be met.
Comparative example 3 too much Compound stabilizer
The raw material formula is as follows:
| composition (I) | Dosage per gram |
| Reconstituted milk | 91.49 |
| Sucrose | 6 |
| Compound stabilizer (colloid: modified starch ═ 1:3) | 2.5 |
| Leaven | 0.01 |
The preparation method comprises the following steps:
(1) preparing reconstituted milk: heating water to 50 deg.C, adding whole milk powder, stirring for dissolving for 20min, cooling to 6 deg.C, standing for hydrating for 8 hr to obtain reconstituted milk;
(2) heating the reconstituted milk obtained in the step (1) to 45 ℃, adding other ingredients except the leavening agent, and mixing for 30 min;
(3) heating the material obtained in the step (2) to 60 ℃, homogenizing at 60 ℃ and 25Mpa, and sterilizing at 90 ℃ for 600s to obtain a fermentation substrate;
(4) cooling the fermentation substrate obtained in the step (3) to 43 ℃, adding a leavening agent, and preserving heat for fermentation. The fermentation time exceeded 14 hours and the acidity stayed at 55 ° T. The fermentation end point standard can not be reached. The protein content of the final product is 2.6%.
Comparative example 4 too high proportion of colloid in Compound stabilizer
The raw material formula is as follows:
| composition (I) | Dosage per gram |
| Reconstituted milk | 91.99 |
| Sucrose | 6 |
| Compound stabilizer (colloid: modified starch ═ 1:1) | 2 |
| Leaven | 0.01 |
The preparation method comprises the following steps:
(1) preparing reconstituted milk: heating water to 50 deg.C, adding whole milk powder, stirring for dissolving for 20min, cooling to 6 deg.C, standing for hydrating for 8 hr to obtain reconstituted milk;
(2) heating the reconstituted milk obtained in the step (1) to 45 ℃, adding other ingredients except the leavening agent, and mixing for 30 min;
(3) heating the material obtained in the step (2) to 60 ℃, homogenizing at 60 ℃ and 25Mpa, and sterilizing at 90 ℃ for 600s to obtain a fermentation substrate;
(4) cooling the fermentation substrate obtained in the step (3) to 43 ℃, adding a leavening agent, and preserving heat for fermentation. The fermentation time exceeded 14 hours and the acidity stayed at 50 ° T. The fermentation end point standard can not be reached. The protein content of the final product is 2.6%.
Comparative example 5 different starter strains
The raw material formula is as follows:
| composition (I) | Dosage per gram |
| Reconstituted milk | 89.498 |
| Milk protein powder | 0.4 |
| Sucrose | 8.5 |
| Compound stabilizer (colloid: modified starch ═ 1:2) | 1.6 |
| Leaven (common leaven of existing yoghourt) | 0.002 |
The preparation method comprises the following steps:
(1) preparing reconstituted milk: heating water to 40 deg.C, adding whole milk powder, stirring for dissolving for 30min, cooling to 4 deg.C, standing for 12 hr for hydration to obtain reconstituted milk;
(2) heating the reconstituted milk obtained in the step (1) to 55 ℃, adding other ingredients except the leavening agent, and mixing for 15 min;
(3) heating the material obtained in the step (2) to 65 ℃, homogenizing at 65 ℃ and 18Mpa, and sterilizing at 135 ℃ for 5s to obtain a fermentation substrate;
(4) cooling the fermentation substrate obtained in the step (3) to 39 ℃, adding a leavening agent, and preserving heat for fermentation. The fermentation time exceeded 14 hours and the acidity stayed at 65 ° T. The standard of fermentation end point is not reached. This fermentation time does not meet the requirements of mass production in factories. The protein content of the final product is 2.9%.
Effects of the embodiment
The viscosity, mouthfeel and stability of the products of the examples and the comparative examples are compared according to the storage standard of the products at normal temperature, and the results are as follows:
the embodiments of the present invention are merely illustrative and not restrictive, and those skilled in the art can modify the embodiments without inventive contribution as required after reading the present specification, but the present invention is protected by patent law within the scope of the appended claims.
Claims (10)
1. The preparation method of normal-temperature recovery lactic acid milk is characterized by comprising the following preparation raw materials: 6.0-8.5% of cane sugar, 0-0.4% of lactoprotein powder, 1.6-2.0% of compound stabilizer and 0.002-0.01% of leavening agent, and the balance being the restored milk and making up to 100%, wherein the percentages are mass percentages of the total mass of the raw materials; the reconstituted milk is prepared by heating water to 40-50 ℃, adding whole milk powder, stirring and dissolving for 20-30 min, cooling to 4-6 ℃, standing and hydrating for 8-12 hours;
the preparation method of the normal-temperature recovery lactic acid milk comprises the following steps:
(1) heating the reconstituted milk to 45-55 ℃, adding other ingredients except the leavening agent, and mixing for 15-30 min;
(2) homogenizing, sterilizing and cooling the material obtained in the step (1) to obtain a fermentation substrate;
(3) and (3) adding a leaven into the fermentation substrate obtained in the step (2) for fermentation, demulsifying after fermenting for 4.5-6.5 h, performing secondary pasteurization, cooling, and performing aseptic filling.
2. The method for preparing room-temperature reconstituted lactic acid milk according to claim 1, wherein the reconstituted milk is prepared from 12.4% of whole milk powder and 87.6% of water, and the percentages are percentages of the components in the reconstituted milk raw material.
3. The preparation method of the normal-temperature reconstituted lactic acid milk according to claim 1, wherein the milk protein powder is whole milk protein powder or whey protein powder with 70-80% of milk protein content, and the percentage is the mass percentage of the milk protein powder.
4. The preparation method of the normal-temperature recovery lactic acid milk according to claim 1, wherein the compound stabilizer is a colloid stabilizer and modified starch which are compounded according to a ratio of 1: 2-3, and the colloid stabilizer is one or a combination of agar, pectin and gellan gum.
5. The method for preparing room-temperature reconstituted lactic acid milk according to claim 1, wherein the species of the starter culture consists of Streptococcus thermophilus (Streptococcus thermophilus) and Lactobacillus bulgaricus (Lactobacillus bulgaricus).
6. The method for preparing room-temperature-reconstituted lactic acid milk according to claim 1, wherein the homogenization temperature in step (2) is 60-65 ℃, and the homogenization pressure is 18-25 MPa, preferably 18-20 MPa.
7. The preparation method of room-temperature-recovery lactic acid milk according to claim 1, wherein the sterilization in the step (2) is pasteurization or UHT, the sterilization temperature is 90-97 ℃, and the sterilization time is 5-10 min.
8. The preparation method of room-temperature-recovery lactic acid milk according to claim 1, wherein the addition amount of the starter in step (3) is 0.002-0.006%, and the percentage is mass percent of the total mass of the raw materials; and/or the end point of the fermentation is that the titration acidity reaches 70-80 DEG T.
9. The preparation method of normal-temperature reconstituted lactic acid milk according to claim 1, wherein the secondary pasteurization is carried out at a sterilization temperature of 70-80 ℃ for 10-30 s; and/or, cooling to 20-35 ℃ after sterilization.
10. Room temperature reconstituted lactic acid milk obtained by the method for producing room temperature reconstituted lactic acid milk according to any one of claims 1 to 9.
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