CN112868761A - Concentrated flavored fermented milk capable of being preserved at normal temperature and preparation method thereof - Google Patents
Concentrated flavored fermented milk capable of being preserved at normal temperature and preparation method thereof Download PDFInfo
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- CN112868761A CN112868761A CN201911198699.6A CN201911198699A CN112868761A CN 112868761 A CN112868761 A CN 112868761A CN 201911198699 A CN201911198699 A CN 201911198699A CN 112868761 A CN112868761 A CN 112868761A
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- milk
- fermented milk
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- 229920002752 Konjac Polymers 0.000 claims description 3
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- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 claims description 3
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- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 3
- 235000010418 carrageenan Nutrition 0.000 claims description 3
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- 239000008273 gelatin Substances 0.000 claims description 3
- 229920000159 gelatin Polymers 0.000 claims description 3
- 235000019322 gelatine Nutrition 0.000 claims description 3
- 235000011852 gelatine desserts Nutrition 0.000 claims description 3
- 235000010417 guar gum Nutrition 0.000 claims description 3
- 239000000665 guar gum Substances 0.000 claims description 3
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- 235000020252 horse milk Nutrition 0.000 claims description 3
- 239000000252 konjac Substances 0.000 claims description 3
- 235000019823 konjac gum Nutrition 0.000 claims description 3
- 235000010420 locust bean gum Nutrition 0.000 claims description 3
- 239000000711 locust bean gum Substances 0.000 claims description 3
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 claims description 3
- 239000000770 propane-1,2-diol alginate Substances 0.000 claims description 3
- 235000010413 sodium alginate Nutrition 0.000 claims description 3
- 239000000661 sodium alginate Substances 0.000 claims description 3
- 229940005550 sodium alginate Drugs 0.000 claims description 3
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 3
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 3
- PJVXUVWGSCCGHT-ZPYZYFCMSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;(3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO PJVXUVWGSCCGHT-ZPYZYFCMSA-N 0.000 claims description 2
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- 239000006188 syrup Substances 0.000 claims description 2
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- 238000009928 pasteurization Methods 0.000 abstract description 10
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
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- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
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- 235000020251 goat milk Nutrition 0.000 description 1
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- VGIBGUSAECPPNB-UHFFFAOYSA-L nonaaluminum;magnesium;tripotassium;1,3-dioxido-2,4,5-trioxa-1,3-disilabicyclo[1.1.1]pentane;iron(2+);oxygen(2-);fluoride;hydroxide Chemical compound [OH-].[O-2].[O-2].[O-2].[O-2].[O-2].[F-].[Mg+2].[Al+3].[Al+3].[Al+3].[Al+3].[Al+3].[Al+3].[Al+3].[Al+3].[Al+3].[K+].[K+].[K+].[Fe+2].O1[Si]2([O-])O[Si]1([O-])O2.O1[Si]2([O-])O[Si]1([O-])O2.O1[Si]2([O-])O[Si]1([O-])O2.O1[Si]2([O-])O[Si]1([O-])O2.O1[Si]2([O-])O[Si]1([O-])O2.O1[Si]2([O-])O[Si]1([O-])O2.O1[Si]2([O-])O[Si]1([O-])O2 VGIBGUSAECPPNB-UHFFFAOYSA-L 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—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
- A23C7/00—Other dairy technology
- A23C7/04—Removing unwanted substances other than lactose or milk proteins from milk
- A23C7/046—Removing unwanted substances other than lactose or milk proteins from milk by centrifugation without using chemicals, e.g. bactofugation; re-use of bactofugate
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/137—Thickening substances
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Abstract
The application discloses concentrated flavored fermented milk capable of being preserved at normal temperature and a preparation method thereof. Partial whey in the fermented milk is removed by adopting a centrifugal concentration mode, the protein content of the fermented milk is obviously improved, and the product can be preserved for more than 6 months at normal temperature by adding a stabilizer and carrying out pasteurization treatment after concentration.
Description
Technical Field
The invention relates to the technical field of fermented milk products, in particular to concentrated flavored fermented milk capable of being preserved at normal temperature and a preparation method thereof.
Background
The concentrated yoghourt is thick in texture and rich in butter flavor, and the taste of the concentrated yoghourt is between that of yoghourt and that of cheese. Compared with the traditional yoghurt, the concentrated yoghurt is treated by a special process, so that the protein content of the product is obviously improved. The production process of the concentrated yoghourt mainly comprises the following steps: membrane concentration, centrifugal concentration and protein powder addition and blending.
Centrifugal separation and concentration are methods for separation and concentration by using centrifugal force of rotation and difference in sedimentation coefficient or buoyancy density of a substance. The centrifugal sedimentation equipment comprises: a bottle centrifuge, a tube centrifuge, a multi-chamber centrifuge, a disk centrifuge, a screw discharge type decanter centrifuge. The industrial continuous production mainly adopts a disc centrifuge and a spiral discharge type sedimentation centrifuge. Most yogurt concentrating equipment adopts a disk centrifuge. The centrifugal separation and concentration has the advantages of simple equipment maintenance and no need of heating treatment on products before concentration. Concentrated yoghurt produced by centrifugal concentration or membrane concentration mostly needs cold chain storage and transportation due to the limitation that partial whey is removed after fermentation, a stabilizer cannot be added before fermentation and the like.
Disclosure of Invention
The invention provides concentrated flavored fermented milk capable of being preserved at normal temperature and a preparation method thereof. Partial whey in the fermented milk is removed by adopting a centrifugal concentration mode, the protein content of the fermented milk is obviously improved, and the product can be preserved for more than 6 months at normal temperature by adding a stabilizer and carrying out pasteurization treatment after concentration.
The application provides concentrated flavored fermented milk capable of being preserved at normal temperature and a preparation method thereof.
1. A method for preparing concentrated fermented milk from raw milk, comprising the steps of:
standardizing raw milk by concentration and separation to separate skim milk and cream;
homogenizing said cream, sterilizing, preferably pasteurizing, e.g. at 90 ℃ for 40 seconds, and storing under cooling, preferably at 4-12 ℃;
sterilizing, preferably pasteurizing, the skim milk, e.g., at 75 ℃ for 15 seconds, and storing it chilled, preferably at 1-8 ℃;
degassing the skim milk from step (3), preferably at 60-65 deg.C under-0.4-0.6 bar vacuum, sterilizing, preferably at 132 deg.C for 4s, cooling, preferably to 40-45 deg.C, and pumping into a fermenter as fermentation substrate;
adding milk fermentation strain such as Streptococcus thermophilus and Lactobacillus bulgaricus to the fermentation base material, fermenting to obtain fermentation liquid, preferably stirring for 15-30min, standing for fermentation, and maintaining the fermentation temperature at 40-45 deg.C;
demulsifying the fermented feed liquid, preferably at an acidity of 72-95 ° T and a pH of 4.2-4.4, to obtain basic fermented milk A;
concentrating and separating the basic fermented milk A, preferably concentrating and separating by using a whey separator to obtain concentrated fermented milk B and acid whey C;
heating part of acid whey C to 70-75 deg.C, preferably 70-75 deg.C, adding sweetener such as white sugar and fructose-glucose syrup, cream from step (2) and stabilizer under stirring, and melting with melting equipment to obtain gum solution;
mixing the mucilage liquid from the step (8) with the concentrated fermented milk B to obtain fermented milk C;
sterilizing the fermented milk C, preferably at 110 deg.C for 4 seconds, cooling, preferably to below 25 deg.C;
filling the sterilized fermented milk C to obtain a finished product of concentrated fermented milk,
preferably, the stabilizer comprises a thickening agent and an emulsifier, the thickening agent is selected from one or a combination of more of sodium carboxymethylcellulose, gellan gum, acetylated distarch phosphate, konjac gum, carrageenan, pectin, propylene glycol alginate, agar, gelatin, locust bean gum, sodium alginate and guar gum, the emulsifier is selected from one or a combination of more of mono-diglycerol fatty acid ester, sucrose fatty acid ester and diacetyl tartaric acid mono-diglyceride,
wherein the amount of the raw milk is 2000-2700 parts by weight, the amount of the milk fermentation strain is 100-300DCU, preferably 200DCU, the amount of the sweetener is 80-85 parts by weight, the amount of the acid whey C in the step (8) is 15-20 parts by weight, the amount of the thickener is 0.4-12.0 parts by weight, and the amount of the emulsifier is 0.2-1.2 parts by weight, based on 1000kg parts by weight of the total amount of the concentrated fermented milk product.
2. The method of clause 1, wherein the raw milk is filtered to remove impurities before standardization, preferably by a 60-80 mesh single or double filter at 1-8 ℃.
3. The method according to any one of items 1 to 2, wherein the fat content of the skim milk separated in the step of standardizing raw milk is not more than 0.2%, and the fat content of the cream is not less than 35%.
4. The method of any of items 1-3, wherein in the concentration separation of the basic fermented milk A, the ratio of the basic fermented milk A feed flow rate to the concentrated fermented milk discharge flow rate is >3: 1.
5. The method of any of clauses 1-4, wherein the material melting device has mixing, dispersing, shearing, emulsifying effects.
6. The method of clause 1, wherein the raw milk is one or more of cow's milk, horse's milk, goat's milk, and camel's milk, preferably cow's milk.
7. The method of any of items 1-6, wherein the packaged form of the finished concentrated fermented milk product is a lilac, PET bottle, lilac cap, or aseptic cup.
8. A finished concentrated fermented milk product produced by the method of any one of items 1 to 7.
Definition of
All terms (including technical and scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art unless otherwise defined. It is noted that the terms used herein should be interpreted as having a meaning that is consistent with the context of this specification and should not be interpreted in an idealized or overly formal sense. The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention.
The terms "comprises," "comprising," and the like, as used herein, specify the presence of stated features, steps, operations, and/or components, but do not preclude the presence or addition of one or more other features, steps, operations, or components.
The water used in the present invention is water conventional in the art, such as spring water, well water, distilled water and tap water, which water is required to meet the national drinking water related requirements.
The raw milk used in the invention is conventional milk in the field, such as one or more of cow milk, horse milk, sheep milk and camel milk, and preferably fresh milk, such as fresh raw milk qualified by illite acceptance.
The species used for the milk fermentation in the present invention may be those commonly used in milk fermentation, including, but not limited to, for example, Lactobacillus bulgaricus, Streptococcus thermophilus, etc., for example, those of DuPont (YO-MIX M11 YLO,50DCU,20DCU/100L, 200DCU ≈ 5.5g) including Lactobacillus bulgaricus and Streptococcus thermophilus may be used.
"pasteurization" as used herein refers to the sterilization method of the instant invention, national biologist Louis. Pasteurization is commonly used in the milk industry to achieve the sterilization of microorganisms in milk. For example, the pasteurization temperature may be 121 ℃ and the pasteurization time may be 4 seconds.
"demulsification" as used herein is a common operation in the food industry, particularly the dairy industry. As used herein, demulsification may be achieved by agitation, such as gate agitation, which is considered to be achieved when large clumps of coagulum are not visually observed during agitation.
As used herein, "homogenization" is a technique and operation commonly used in the food industry. Fat in the milk can be broken more finely through homogenization, so that the whole product is more stable, and the milk is more white. Homogenization can be carried out using a homogenizer, such as a GEA homogenizer. Homogenizing pressure is 100bar for one stage homogenization or 20/100bar for two stages homogenization (two stages are adjusted to give a pressure gauge of 20bar, and one stage is adjusted to give a pressure gauge of 100 bar).
Cooling in the present invention may be carried out by methods commonly used in the dairy industry, including but not limited to tube or plate heat exchanger cooling.
Detailed Description
The invention provides a preparation method of concentrated flavored fermented milk capable of being preserved at normal temperature, which comprises the steps of adding fermentation strains (such as streptococcus thermophilus and lactobacillus bulgaricus) into pasteurized skim milk serving as a raw material to prepare yogurt, then carrying out centrifugal concentration by adopting a GEA whey separator (manufacturer: GEA; equipment model: KNA 3) to remove partial whey and improve the protein content of a product, and carrying out secondary batching and sterilization.
In the above production method, preferably, the stabilizer employed in the yogurt includes a thickener and/or an emulsifier; wherein the thickener comprises one or more of sodium carboxymethylcellulose, gellan gum, acetylated distarch phosphate, konjac gum, carrageenan, pectin, propylene glycol alginate, agar, gelatin, locust bean gum, sodium alginate and guar gum; the emulsifier comprises one or more of monoglyceride, diglycerol fatty acid ester, sucrose fatty acid ester, diacetyl tartaric acid monoglyceride and diglyceride. According to a specific embodiment of the present invention, it is preferable that the emulsifier is added in an amount of 0.2 to 1.2 parts by weight based on 1000 parts by weight of the yogurt material. In addition, the thickener is added in an amount of 0.4 to 12.0 parts by weight based on 1000 parts by weight of the yogurt material.
According to a specific embodiment of the present invention, the preparation method of the concentrated flavored fermented milk capable of being preserved at normal temperature can be performed according to the following steps, but is not limited thereto:
1. milk recovery: the milk receiving temperature is 1-8 ℃.
2. And (3) filtering: adopting a 60-80 mesh single-connection or double-connection filter, and filtering at 1-8 ℃.
3. And (4) cooling and storing: cooling to 1-6 deg.C after collecting milk, and storing for less than or equal to 6 hr.
4. Preparation and separation of skim milk: the raw milk is standardized by concentration and separation techniques.
The suggested fat content of the skim milk is less than or equal to 0.2 percent, and the fat content of the cream is more than or equal to 35 percent.
5. Homogenizing the cream: the homogenization temperature is 60-65 deg.C, and the homogenization pressure is 100bar for first-stage homogenization or 20/100bar for second-stage homogenization (the pressure gauge is 20bar for second-stage regulation, and 100bar for first-stage regulation).
6. Pasteurizing skim milk: the pasteurization temperature and time were 75 ℃/15 s.
7. Pasteurizing the cream: 90 ℃/40 s.
8. And (4) cooling and storing: cooling the pasteurized skim milk to 1-8 deg.C for storage.
Cooling the pasteurized cream to 4-12 deg.C for storage.
9. Preparing a fermentation base material: degassing the skimmed milk at 60-65 deg.C under-0.4-0.6 bar, sterilizing at 132 deg.C/4 s, cooling to 40-45 deg.C, and pumping into fermentation tank.
10. Inoculating and fermenting: adding strains (Streptococcus thermophilus and Lactobacillus bulgaricus) into the fermentation base material, fermenting (adding amount of strains 100-.
11. Demulsifying and cooling: demulsifying (stirring at 20-30rpm for 1-2 min) when the acidity of the feed liquid is 72-95 ° T and pH is 4.2-4.4 in 10 to obtain basic fermented milk A.
12. And (3) centrifugal separation of whey: the basic fermented milk A is concentrated and separated by a whey separator (manufacturer: GEA; equipment model: KNA 3). The separation temperature is 40-45 ℃, and the ratio of the basic fermented milk A feeding flow to the concentrated fermented milk discharging flow is more than 3: 1. To obtain concentrated fermented milk B and acid whey C. The storage temperature of the concentrated yoghourt is as follows: 40-45 ℃; the acid whey C was cooled to 1-8 ℃ and stored.
13. Preparing gum sugar solution: raising the temperature of acid whey C (from step 12) accounting for 15-20% of the ingredients to 70-75 deg.C, and adding other stabilizers such as white sugar (80-85 ‰), cream (from step 8), acetylated distarch phosphate (2-5 ‰), pectin (3-5 ‰), and gellan gum (0.2-0.5 ‰) under stirring. Adopting material melting equipment with mixing, dispersing, shearing and emulsifying effects, melting materials for 15-20min, and melting temperature: 70-75 ℃. The feed liquid is made into a mixture which is uniform and dispersed without visible particles. Note: the surplus acid whey contains about 0.3% protein, and can be used for preparing acidic beverage.
14. Mixing the mucilage liquid with fermented milk: and (4) mixing the gum liquid prepared in the step (13) with the concentrated fermented milk B to prepare fermented milk C.
15. Sterilizing the fermented milk C with plate sterilizer or tubular sterilizer (110 deg.C/4 s), cooling to below 25 deg.C, and storing.
16. Filling: and (5) sterile filling to obtain the concentrated flavored fermented milk capable of being stored at normal temperature. The package can be selected from: tetra pak (tetra corporation), PET bottle packaging (illi), tetra crown packaging (tetra corporation), sterile cups (zhongshan huiwei).
The fermented milk product provided by the invention is brand-new normal-temperature concentrated flavored fermented milk, most whey is removed by centrifugation after fermentation, the protein content of the product is more than 7% (detected by a FOSS multifunctional dairy component rapid analyzer MilkoScan FT120 or a GB5009.5-2016 first method), the shelf life is longer, and the shelf life of the product during normal-temperature storage can reach more than 6 months.
The white granulated sugar (or part of high fructose corn syrup) is added after fermentation, the loss of the white granulated sugar (or part of high fructose corn syrup) caused by removing whey by centrifugation is reduced, and compared with the method of adding the white granulated sugar before fermentation, the consumption of the white granulated sugar (or part of high fructose corn syrup) for producing a single ton of products can be reduced by more than 100 kg.
The method is characterized in that acid whey is used for preparing a stabilizer solution, and the stabilizer solution is mixed with the yogurt on line after fermentation, so that the whey is not removed by centrifugation while the product is stable in shelf life (after the stabilizer is added into the fermented milk in advance, the whey is difficult to remove by centrifugation, therefore, the method is designed to use part of the acid whey to prepare the stabilizer solution after fermentation and concentration and then mix the stabilizer solution with the concentrated fermented milk on line uniformly).
Embodiments of the present invention will be provided below. It is to be understood that such description is merely illustrative and not intended to limit the scope of the present invention. In the following detailed description, for purposes of explanation, numerous specific details are set forth in order to provide a thorough understanding of the embodiments of the invention. It may be evident, however, that one or more embodiments may be practiced without these specific details. Moreover, in the following description, descriptions of well-known structures and techniques are omitted so as to not unnecessarily obscure the concepts of the present invention.
The technical features and characteristics of the present invention are described in detail below by using specific examples, which are not intended to limit the scope of the present invention.
Examples
The reagents and starting materials and equipment used in the present application are commercially available. Specifically, the reagents and raw materials used in the examples and the sources of the apparatus are as follows: the milk is from raw milk qualified by Yili acceptance and conforms to the GB19301-2010 standard; the fermentation medium is DuPont strain (YO-MIX M11 YLO,50DCU,20DCU/100L, 200DCU ≈ 5.5 g). Other materials, reagents and equipment are commercially available.
Example 1
This example provides a room temperature concentrated flavored fermented milk having the following composition of raw materials (raw material consumption per 1000kg finished product):
raw material standard:
milk: the method conforms to the GB19301-2010 standard;
the performance indexes of the raw materials meet the requirements of relevant quality standards.
The room-temperature concentrated flavored fermented milk provided by the embodiment is prepared by the following steps:
1. milk recovery: the milk receiving temperature is 1-8 ℃.
2. And (3) filtering: adopting a 60-80 mesh single-connection or double-connection filter, and filtering at 1-8 ℃.
3. And (4) cooling and storing: cooling to 1-6 deg.C after collecting milk, and storing for less than or equal to 6 hr.
4. Preparation and separation of skim milk: the raw milk is standardized by concentration and separation techniques.
The suggested fat content of the skim milk is less than or equal to 0.2 percent, and the fat content of the cream is more than or equal to 35 percent.
5. Homogenizing the cream: the homogenization temperature is 60-65 deg.C, and the homogenization pressure is 100bar for first-stage homogenization or 20/100bar for second-stage homogenization (the pressure gauge is 20bar for second-stage regulation, and 100bar for first-stage regulation).
6. Pasteurizing skim milk: the pasteurization temperature and time were 75 ℃/15 s.
7. Pasteurizing the cream: 90 ℃/40 s.
8. And (4) cooling and storing: cooling the pasteurized skim milk to 1-8 deg.C for storage.
Cooling the pasteurized cream to 4-12 deg.C for storage.
9. Preparing a fermentation base material: degassing the skimmed milk (degassing temperature 60-65 deg.C, degassing vacuum degree-0.4-0.6 bar), sterilizing (132 deg.C/4 s), cooling to 40-45 deg.C, and pumping into fermentation tank.
10. Inoculating and fermenting: adding strains (Streptococcus thermophilus and Lactobacillus bulgaricus) into the fermentation base material, fermenting (adding amount of strains 100-.
11. Demulsifying and cooling: demulsifying (stirring at 20-30rpm for 1-2 min) when the acidity of the feed liquid is 72-95 ° T and pH is 4.2-4.4 in 10 to obtain basic fermented milk A.
12. And (3) centrifugal separation of whey: the basic fermented milk A is concentrated and separated by a whey separator (manufacturer: GEA; equipment model: KNA 3). The separation temperature is 40-45 ℃, and the ratio of the basic fermented milk A feeding flow to the concentrated fermented milk discharging flow is more than 3: 1. To obtain concentrated fermented milk B and acid whey C. The storage temperature of the concentrated yoghourt is as follows: 40-45 ℃; the acid whey C was cooled to 1-8 ℃ and stored.
13. Preparing gum sugar solution: heating acid whey C (from step 12) 15-20% of the ingredients to 70-75 deg.C, and adding white sugar, high fructose syrup, cream (from step 8), acetylated distarch phosphate, pectin, gellan gum, diacetyl tartaric acid ester of mono-and diglycerides under stirring. Adopting material melting equipment with mixing, dispersing, shearing and emulsifying effects, melting materials for 15-20min, and melting temperature: 70-75 ℃. The feed liquid is made into a mixture which is uniform and dispersed without visible particles. Note: the surplus acid whey contains about 0.3% protein, and can be used for preparing acidic beverage.
14. Mixing the mucilage liquid with fermented milk: and (4) mixing the gum liquid prepared in the step (13) with the concentrated fermented milk B to prepare fermented milk C.
15. Sterilizing the fermented milk C with plate sterilizer or tubular sterilizer (110 deg.C/4 s), cooling to below 25 deg.C, and storing.
16. Filling: and (5) sterile filling to obtain the concentrated flavored fermented milk capable of being stored at normal temperature. The package can be selected from: tetra pak (tetra corporation), PET bottle packaging (illi), tetra crown packaging (tetra corporation), sterile cups (zhongshan huiwei).
Example 2
This example provides a room temperature concentrated flavored fermented milk having the following composition of raw materials (raw material consumption per 1000kg finished product):
raw material standard:
milk: the method conforms to the GB19301-2010 standard;
the performance indexes of the raw materials meet the requirements of relevant quality standards.
The room-temperature concentrated flavored fermented milk provided by the embodiment is prepared by the following steps:
1. milk recovery: the milk receiving temperature is 1-8 ℃.
2. And (3) filtering: adopting a 60-80 mesh single-connection or double-connection filter, and filtering at 1-8 ℃.
3. And (4) cooling and storing: cooling to 1-6 deg.C after collecting milk, and storing for less than or equal to 6 hr.
4. Preparation and separation of skim milk: the raw milk is standardized by concentration and separation techniques. The suggested fat content of the skim milk is less than or equal to 0.2 percent, and the fat content of the cream is more than or equal to 35 percent.
5. Homogenizing the cream: the homogenization temperature is 60-65 deg.C, and the homogenization pressure is 100bar for first-stage homogenization or 20/100bar for second-stage homogenization (the pressure gauge is 20bar for second-stage regulation, and 100bar for first-stage regulation).
6. Pasteurizing skim milk: the pasteurization temperature and time were 75 ℃/15 s.
7. Pasteurizing the cream: 90 ℃/40 s.
8. And (4) cooling and storing: cooling the pasteurized skim milk to 1-8 deg.C for storage.
Cooling the pasteurized cream to 4-12 deg.C for storage.
9. Preparing a fermentation base material: degassing the skimmed milk (degassing temperature 60-65 deg.C, degassing vacuum degree-0.4-0.6 bar), sterilizing (132 deg.C/4 s), cooling to 40-45 deg.C, and pumping into fermentation tank.
10. Inoculating and fermenting: adding strains (Streptococcus thermophilus and Lactobacillus bulgaricus) into the fermentation base material, fermenting (adding amount of strains 100-.
11. Demulsifying and cooling: demulsifying (stirring at 20-30rpm for 1-2 min) when the acidity of the feed liquid is 72-95 ° T and pH is 4.2-4.4 in 10 to obtain basic fermented milk A.
12. And (3) centrifugal separation of whey: the basic fermented milk A is concentrated and separated by a whey separator (manufacturer: GEA; equipment model: KNA 3). The separation temperature is 40-45 ℃, and the ratio of the basic fermented milk A feeding flow to the concentrated fermented milk discharging flow is more than 3: 1. To obtain concentrated fermented milk B and acid whey C. The storage temperature of the concentrated yoghourt is as follows: 40-45 ℃; the acid whey C was cooled to 1-8 ℃ and stored.
13. Preparing gum sugar solution: heating acid whey C (from step 12) 15-20% of the ingredient to 70-75 deg.C, and adding white sugar, high fructose syrup, cream (from step 8), agar, pectin, gellan gum, diacetyl tartaric acid ester of mono-and diglycerides under stirring. Adopting material melting equipment with mixing, dispersing, shearing and emulsifying effects, melting materials for 15-20min, and melting temperature: 70-75 ℃. The feed liquid is made into a mixture which is uniform and dispersed without visible particles. Note: the surplus acid whey contains about 0.3% protein, and can be used for preparing acidic beverage.
14. Mixing the mucilage liquid with fermented milk: and (4) mixing the gum liquid prepared in the step (13) with the concentrated fermented milk B to prepare fermented milk C.
15. Sterilizing the fermented milk C with plate sterilizer or tubular sterilizer (110 deg.C/4 s), cooling to below 25 deg.C, and storing.
16. Filling: and (5) sterile filling to obtain the concentrated flavored fermented milk capable of being stored at normal temperature. The package can be selected from: tetra pak (tetra corporation), PET bottle packaging (illi), tetra crown packaging (tetra corporation), sterile cups (zhongshan huiwei).
Example 3
This example provides a room temperature concentrated flavored fermented milk having the following composition of raw materials (raw material consumption per 1000kg finished product):
raw material standard:
milk: the method conforms to the GB19301-2010 standard;
the performance indexes of the raw materials meet the requirements of relevant quality standards.
The room-temperature concentrated flavored fermented milk provided by the embodiment is prepared by the following steps:
1. milk recovery: the milk receiving temperature is 1-8 ℃.
2. And (3) filtering: adopting a 60-80 mesh single-connection or double-connection filter, and filtering at 1-8 ℃.
3. And (4) cooling and storing: cooling to 1-6 deg.C after collecting milk, and storing for less than or equal to 6 hr.
4. Preparation and separation of skim milk: the raw milk is standardized by concentration and separation techniques.
The suggested fat content of the skim milk is less than or equal to 0.2 percent, and the fat content of the cream is more than or equal to 35 percent.
5. Homogenizing the cream: the homogenization temperature is 60-65 deg.C, and the homogenization pressure is 100bar for first-stage homogenization or 20/100bar for second-stage homogenization (the pressure gauge is 20bar for second-stage regulation, and 100bar for first-stage regulation).
6. Pasteurizing skim milk: the pasteurization temperature and time were 75 ℃/15 s.
7. Pasteurizing the cream: 90 ℃/40 s.
8. And (4) cooling and storing: cooling the pasteurized skim milk to 1-8 deg.C for storage.
Cooling the pasteurized cream to 4-12 deg.C for storage.
9. Preparing a fermentation base material: degassing the skimmed milk (degassing temperature 60-65 deg.C, degassing vacuum degree-0.4-0.6 bar), sterilizing (132 deg.C/4 s), cooling to 40-45 deg.C, and pumping into fermentation tank.
10. Inoculating and fermenting: adding strains (Streptococcus thermophilus and Lactobacillus bulgaricus) into the fermentation base material, fermenting (adding amount of strains 100-.
11. Demulsifying and cooling: demulsifying (stirring at 20-30rpm for 1-2 min) when the acidity of the feed liquid is 72-95 ° T and pH is 4.2-4.4 in 10 to obtain basic fermented milk A.
12. And (3) centrifugal separation of whey: the basic fermented milk A is concentrated and separated by a whey separator (manufacturer: GEA; equipment model: KNA 3). The separation temperature is 40-45 ℃, and the ratio of the basic fermented milk A feeding flow to the concentrated fermented milk discharging flow is more than 3: 1. To obtain concentrated fermented milk B and acid whey C. The storage temperature of the concentrated yoghourt is as follows: 40-45 ℃; the acid whey C was cooled to 1-8 ℃ and stored.
13. Preparing gum sugar solution: heating acid whey C (from step 12) 10-15% of the raw materials to 70-75 deg.C, and adding white sugar, cream (from step 8), pectin, and mono-and diglycerol fatty acid ester under stirring. Adopting material melting equipment with mixing, dispersing, shearing and emulsifying effects, melting materials for 15-20min, and melting temperature: 70-75 ℃. The feed liquid is made into a mixture which is uniform and dispersed without visible particles. Note: the surplus acid whey contains about 0.3% protein, and can be used for preparing acidic beverage.
14. Mixing the mucilage liquid with fermented milk: and (4) mixing the gum liquid prepared in the step (13) with the concentrated fermented milk B to prepare fermented milk C.
15. Sterilizing the fermented milk C with plate sterilizer or tubular sterilizer (110 deg.C/4 s), cooling to below 25 deg.C, and storing.
16. Filling: and (5) sterile filling to obtain the concentrated flavored fermented milk capable of being stored at normal temperature. The package can be selected from: tetra pak (tetra corporation), PET bottle packaging (illi), tetra crown packaging (tetra corporation), sterile cups (zhongshan huiwei).
Example 4: product shelf life assessment
The product was left at ambient temperature 25 ℃ for 6 months to evaluate the shelf life of the product. The product packaging is 230g of PET sterile bottle packaging product when in test. The shelf life evaluation results are shown in the following table.
The microorganism index detection method comprises the following steps:
the mould detection method comprises the following steps: GB 4789.15-2016;
the yeast detection method comprises the following steps: GB 4789.15-2016;
the total colony count detection method comprises the following steps: GB 4789.2-2016.
As can be seen from the data in the above table, the total contents of the mold, the yeast and the bacterial colony detected after the products of examples 1-3 are placed at 25 ℃ for 6 months all meet the limit value of GB 19302-. The products of the examples 1 and 2 are stored at normal temperature for 6 months without obvious phenomena of water precipitation, flocculation and the like. Example 3 standing at normal temperature for 6 months, the upper layer of the product has a small amount of whey precipitation, and the product is normal due to less stabilizer, so the drinking of the product is not influenced.
The above-mentioned embodiments are intended to illustrate the objects, technical solutions and advantages of the present invention in further detail, and it should be understood that the above-mentioned embodiments are only exemplary embodiments of the present invention and are not intended to limit the present invention, and any modifications, equivalents, improvements and the like made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (8)
1. A method for preparing concentrated fermented milk from raw milk, comprising the steps of:
standardizing raw milk by concentration and separation to separate skim milk and cream;
homogenizing said cream, sterilizing, preferably pasteurizing, e.g. at 90 ℃ for 40 seconds, and storing under cooling, preferably at 4-12 ℃;
sterilizing, preferably pasteurizing, the skim milk, e.g., at 75 ℃ for 15 seconds, and storing it chilled, preferably at 1-8 ℃;
degassing the skim milk from step (3), preferably at 60-65 deg.C under-0.4-0.6 bar vacuum, sterilizing, preferably at 132 deg.C for 4s, cooling, preferably to 40-45 deg.C, and pumping into a fermenter as fermentation substrate;
adding milk fermentation strain such as Streptococcus thermophilus and Lactobacillus bulgaricus to the fermentation base material, fermenting to obtain fermentation liquid, preferably stirring for 15-30min, standing for fermentation, and maintaining the fermentation temperature at 40-45 deg.C;
demulsifying the fermented feed liquid, preferably at an acidity of 72-95 ° T and a pH of 4.2-4.4, to obtain basic fermented milk A;
concentrating and separating the basic fermented milk A, preferably concentrating and separating by using a whey separator to obtain concentrated fermented milk B and acid whey C;
heating part of acid whey C to 70-75 deg.C, preferably 70-75 deg.C, adding sweetener such as white sugar and fructose-glucose syrup, cream from step (2) and stabilizer under stirring, and melting with melting equipment to obtain gum solution;
mixing the mucilage liquid from the step (8) with the concentrated fermented milk B to obtain fermented milk C;
sterilizing the fermented milk C, preferably at 110 deg.C for 4 seconds, cooling, preferably to below 25 deg.C;
filling the sterilized fermented milk C to obtain a finished product of concentrated fermented milk,
preferably, the stabilizer comprises a thickening agent and an emulsifier, the thickening agent is selected from one or a combination of more of sodium carboxymethylcellulose, gellan gum, acetylated distarch phosphate, konjac gum, carrageenan, pectin, propylene glycol alginate, agar, gelatin, locust bean gum, sodium alginate and guar gum, the emulsifier is selected from one or a combination of more of mono-diglycerol fatty acid ester, sucrose fatty acid ester and diacetyl tartaric acid mono-diglyceride,
wherein the amount of the raw milk is 2000-2700 parts by weight, the amount of the milk fermentation strain is 100-300DCU, preferably 200DCU, the amount of the sweetener is 80-85 parts by weight, the amount of the acid whey C in the step (8) is 15-20 parts by weight, the amount of the thickener is 0.4-12.0 parts by weight, and the amount of the emulsifier is 0.2-1.2 parts by weight, based on 1000kg parts by weight of the total amount of the concentrated fermented milk product.
2. A method according to claim 1, wherein the raw milk is subjected to filtration for impurity removal prior to standardisation, preferably using a 60-80 mesh single or double filter at 1-8 ℃.
3. A method according to any one of claims 1-2, wherein the fat content of the skim milk separated in the step of standardizing raw milk is 0.2% or less and the fat content of the cream is 35% or more.
4. The method of any of claims 1-3, wherein in the concentrated separation of base fermented milk A, the ratio of base fermented milk A feed flow to concentrated fermented milk discharge flow is >3: 1.
5. The method of any of claims 1-4, wherein the material melting equipment has mixing, dispersing, shearing, emulsifying effects.
6. The method of claim 1, wherein the raw milk is one or more of cow's milk, horse's milk, sheep's milk, and camel's milk, preferably cow's milk.
7. The method of any one of claims 1-6, wherein the packaged form of the finished concentrated fermented milk product is a tetra pak, a PET bottle, a tetra pak, or a sterile cup.
8. A finished concentrated fermented milk product prepared by the method according to any one of claims 1-7.
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| CN109007057A (en) * | 2018-07-26 | 2018-12-18 | 河北新希望天香乳业有限公司 | A kind of non-viable type whey milk-contained drink and preparation method thereof |
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| CN108835257A (en) * | 2018-07-02 | 2018-11-20 | 崔刚 | The preparation method of the sterilization type stirring yoghurt without sugar of lactose is removed after a kind of one time fermentation |
| CN109007057A (en) * | 2018-07-26 | 2018-12-18 | 河北新希望天香乳业有限公司 | A kind of non-viable type whey milk-contained drink and preparation method thereof |
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