CN114190440A - Stabilizer solution for drinking dairy product and drinking dairy product using same - Google Patents
Stabilizer solution for drinking dairy product and drinking dairy product using same Download PDFInfo
- Publication number
- CN114190440A CN114190440A CN202010909600.5A CN202010909600A CN114190440A CN 114190440 A CN114190440 A CN 114190440A CN 202010909600 A CN202010909600 A CN 202010909600A CN 114190440 A CN114190440 A CN 114190440A
- Authority
- CN
- China
- Prior art keywords
- stabilizer
- parts
- solution
- stabilizer solution
- granulated sugar
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000003381 stabilizer Substances 0.000 title claims abstract description 162
- 235000013365 dairy product Nutrition 0.000 title claims abstract description 41
- 230000035622 drinking Effects 0.000 title claims abstract description 27
- 239000000243 solution Substances 0.000 claims abstract description 101
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 61
- 238000002156 mixing Methods 0.000 claims abstract description 49
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 38
- 230000001954 sterilising effect Effects 0.000 claims abstract description 34
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 23
- 238000001816 cooling Methods 0.000 claims abstract description 21
- 238000002360 preparation method Methods 0.000 claims abstract description 21
- 239000011259 mixed solution Substances 0.000 claims abstract description 5
- 235000010987 pectin Nutrition 0.000 claims description 33
- 239000001814 pectin Substances 0.000 claims description 33
- 229920001277 pectin Polymers 0.000 claims description 33
- 235000015140 cultured milk Nutrition 0.000 claims description 26
- 239000000463 material Substances 0.000 claims description 20
- 229920002148 Gellan gum Polymers 0.000 claims description 16
- 235000010492 gellan gum Nutrition 0.000 claims description 16
- 239000000216 gellan gum Substances 0.000 claims description 16
- 235000010418 carrageenan Nutrition 0.000 claims description 13
- 239000000679 carrageenan Substances 0.000 claims description 13
- 229920001525 carrageenan Polymers 0.000 claims description 13
- 229940113118 carrageenan Drugs 0.000 claims description 13
- 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 13
- 150000002148 esters Chemical class 0.000 claims description 12
- 229920002907 Guar gum Polymers 0.000 claims description 3
- 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
- 239000000665 guar gum Substances 0.000 claims description 3
- 235000010417 guar gum Nutrition 0.000 claims description 3
- 229960002154 guar gum Drugs 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
- 239000005862 Whey Substances 0.000 abstract description 7
- 102000007544 Whey Proteins Human genes 0.000 abstract description 7
- 108010046377 Whey Proteins Proteins 0.000 abstract description 7
- 230000000813 microbial effect Effects 0.000 abstract description 7
- 238000001556 precipitation Methods 0.000 abstract description 5
- 230000000052 comparative effect Effects 0.000 description 30
- 239000007788 liquid Substances 0.000 description 25
- 230000000694 effects Effects 0.000 description 13
- 239000000047 product Substances 0.000 description 10
- 239000002994 raw material Substances 0.000 description 10
- 238000000034 method Methods 0.000 description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 239000000084 colloidal system Substances 0.000 description 5
- 244000005700 microbiome Species 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 235000013618 yogurt Nutrition 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 238000004090 dissolution Methods 0.000 description 3
- 239000012467 final product Substances 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000014655 lactic acid Nutrition 0.000 description 3
- 239000004310 lactic acid Substances 0.000 description 3
- 238000002844 melting Methods 0.000 description 3
- 230000008018 melting Effects 0.000 description 3
- 230000002906 microbiologic effect Effects 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 238000012795 verification Methods 0.000 description 3
- 235000008924 yoghurt drink Nutrition 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 238000005336 cracking Methods 0.000 description 2
- 238000000265 homogenisation Methods 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 241000186660 Lactobacillus Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 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 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000010309 melting process Methods 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 235000020122 reconstituted milk Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Images
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
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
-
- 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
- A23C3/00—Preservation of milk or milk preparations
- A23C3/02—Preservation of milk or milk preparations by heating
-
- 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
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention provides a stabilizer solution for a drinking dairy product and the drinking dairy product using the same. The stabilizer solution for the drinking type dairy product contains 15-20 parts of stabilizer, 150-200 parts of white granulated sugar and 765-830 parts of water by weight relative to 1000 parts of the total weight of the stabilizer solution, and the preparation process comprises the following steps: step 1: premixing a stabilizer and white granulated sugar, putting the premixed stabilizer and white granulated sugar into water preheated to 65-75 ℃, and mixing at 65-75 ℃; step 2: standing the mixed solution at the constant temperature of 65-75 ℃ for sterilization; and step 3: and cooling the sterilized solution to 25-40 ℃. The stabilizer solution of the invention not only can ensure that the finally obtained product has fine and smooth tissue state, no bubbles and no whey precipitation, but also can obtain the drinking type dairy product with ideal microbial indexes.
Description
Technical Field
The invention relates to the field of dairy products, in particular to a stabilizer solution for a drinking dairy product and the drinking dairy product using the stabilizer solution.
Background
At present, more and more drinking type dairy products are available on the market, in particular various conventional stirring type yoghourt, drinking type yoghourt, fermented type milk beverage and the like, and the special and various flavors are favored by consumers. For example, conventional stirred yoghurt is usually subjected to a thinning process to reduce the viscosity of the product, i.e. belongs to a one-time ingredient process. The drinking yoghurt and the fermented milk beverage prepared by the secondary ingredient process are more popular with consumers because of much lower viscosity, fresh mouthfeel and more various flavors compared with the common stirring yoghurt. However, if these drinkable dairy products are produced in an inappropriate manner, the final products may be foamed, whey may be precipitated, and the quality of the products may be impaired. The present inventors have found that undesirable conditions such as rough texture, generation of bubbles, and separation of whey tend to occur in the product when the stabilizer is inappropriate. It has also been found that when the stabilizer is sterilized in an inappropriate manner, the microbiological indicators in the product are not ideal.
Disclosure of Invention
Technical problem to be solved
The invention aims to provide a stabilizer solution for a drinking dairy product, which enables the finally obtained product to have fine and smooth tissue state, no bubbles and no whey precipitation.
In addition, the invention further aims to provide the drinking dairy product which has fine and smooth tissue state, no bubble and no whey precipitation and has ideal microbial indexes.
Technical scheme for solving problems
According to one aspect of the invention, the stabilizer solution for the drinking type dairy product comprises 15-20 parts of stabilizer, 150-200 parts of white granulated sugar and 765-830 parts of water by weight relative to 1000 parts of the total weight of the stabilizer solution, and the preparation process comprises the following steps:
step 1: premixing a stabilizer and white granulated sugar, putting the premixed stabilizer and white granulated sugar into water preheated to 65-75 ℃, and mixing at 65-75 ℃;
step 2: standing the mixed solution at the constant temperature of 65-75 ℃ for sterilization;
and step 3: and cooling the sterilized solution to 25-40 ℃.
Preferably, in the step 1, the stabilizer and the white granulated sugar are premixed according to the weight ratio of 1:5-1:10, the premixed stabilizer and the white granulated sugar are put into water which is preheated to 65-75 ℃, the rest white granulated sugar is put into the water, and the materials are mixed at 65-75 ℃.
In the step 1, the material mixing time is preferably 20-30 min; in step 2, the sterilization time is 15-20 min.
Further preferably, in the step 1, the temperature of the water is raised to 68-71 ℃, and preferably 70 ℃; in the step 1, mixing materials at 68-71 ℃, preferably at 70 ℃, wherein the mixing time is 25 min;
further preferably, in step 2, standing and sterilizing at a constant temperature of 68-71 ℃, preferably at a constant temperature of 70 ℃, wherein the sterilizing time is 18 min; in step 3, the temperature is reduced to 30 ℃.
The stabilizer can be one or more of pectin, gellan gum, carrageenan, guar gum and propylene glycol alginate.
Preferably the stabiliser comprises a high ester pectin.
More preferably, the stabilizer further comprises gellan gum and/or carrageenan.
The preparation process can further comprise the step of storing for 4-6 hours at 25 +/-2 ℃.
According to another aspect of the invention, there is provided a drinkable dairy product characterized by: the stabilizer solution for the drinking dairy product comprises 7 parts of fermented milk base and 3 parts of stabilizer solution according to weight ratio.
The drinking dairy product can be obtained by adding the fermented milk base into a preparation tank, then adding the stabilizer solution with the temperature of 25-40 ℃, fully mixing uniformly, and homogenizing at the temperature of 10-15 ℃ under the condition that the primary homogenizing pressure/secondary homogenizing pressure is 20/60 bar.
Advantageous effects
According to the stabilizer solution disclosed by the invention, the drinking dairy product which is fine in tissue state, free from bubbles and whey precipitation and has the microbial indexes within a safe range can be obtained.
Drawings
FIG. 1 is a photograph taken 10min after compounding the stabilizer solution of example 1.
FIG. 2 is a photograph taken after 10min of compounding of the stabilizer solution of comparative example 1.
Detailed Description
The present inventors have found, through a large number of experiments, as follows, and have completed the present invention based on this finding.
1. The stabilizer is fully premixed with the white granulated sugar, so that the solubility of the stabilizer in the material melting process is improved, and the stabilizer is uniformly distributed in water and has a better dissolving effect; moreover, the stability of the mixed solution of the stabilizer and the white granulated sugar is better than that of the stabilizer solution without the white granulated sugar;
2. after mixing, the stabilizer solution is circulated for 20-30min at the feeding temperature of 65-75 ℃, so that the colloid chain of the stabilizer can be fully opened to form a reticular gel structure;
3. the stabilizer solution is kept stand and sterilized for 15-20min at the temperature of 65-75 ℃, so that the microorganisms in the stabilizer solution are ensured to be in a safe range, the microbial pollution to a final product cannot be caused during secondary blending with the fermented milk base, the stabilizer solution has the risk of microbial pollution due to too short sterilization time, the colloidal chain is degraded due to too long sterilization time, the reticular gel structure is damaged, and the stabilizing effect is reduced;
4. after the sterilization of the stabilizer solution is finished, the stabilizer solution is chilled at the temperature of 25-40 ℃, the viscosity of the stabilizer solution is too high when the temperature is too low, the chilling flow of the stabilizer solution is reduced, and the lactic acid bacteria are inactivated when the stabilizer solution is blended with the fermented milk base when the temperature is too high.
Specifically, according to one embodiment of the invention, the stabilizer solution for the drinking type dairy product comprises 15-20 parts of stabilizer, 150-200 parts of white granulated sugar and 765-830 parts of water by weight relative to 1000 parts of the total weight of the stabilizer solution, and the preparation process comprises the following steps:
step 1: premixing a stabilizer and white granulated sugar, putting the premixed stabilizer and white granulated sugar into water preheated to 65-75 ℃, and mixing at 65-75 ℃;
step 2: standing the mixed solution at the constant temperature of 65-75 ℃ for sterilization;
and step 3: and cooling the sterilized solution to 25-40 ℃.
The stabilizer solution for the drinking type dairy product of the invention preferably contains 17-19 parts of stabilizer, more preferably 18 parts of stabilizer, preferably 170-190 parts of white granulated sugar, more preferably 180 parts of white granulated sugar, preferably 785-810 parts of water, more preferably 802 parts of water, relative to 1000 parts by weight of the total amount of the stabilizer solution.
In step 1, for example, the stabilizer and the white granulated sugar are premixed according to the weight ratio of 1:5-1:10, such as 1:5, 1:6, 1:7, 1:8, 1:9 and 1:10, preferably according to 1:8, the premixed stabilizer and the white granulated sugar are put into water which is preheated to 65-75 ℃, the rest white granulated sugar is put into the water, and the mixture is mixed at 65-75 ℃. The water temperature is preferably 68-71 ℃, and more preferably 70 ℃; the mixing temperature is preferably 68-71 ℃, and more preferably 70 ℃; the mixing time is preferably 20 to 30min, more preferably 24 to 26min, and particularly preferably 25 min.
According to the invention, when the stabilizer and the white granulated sugar are added, as the temperature of the water for dissolving the materials is higher, the critical point of colloid dissolution is reached, after the colloid is subjected to chain cracking at a higher temperature, the viscosity of the solution of the stabilizer is increased, the adhesion on the pipe wall of the equipment is extremely easy, and if the colloid is continuously added during the material adding, the agglomeration formed on the pipe wall is larger and larger, the circulation flow is reduced, the material dissolving effect is poor, and the filter of a circulation system is blocked; if the stabilizer and the white granulated sugar are quickly added after being premixed, the residual white granulated sugar added in batches can take away the adhered colloid on the pipe wall, so that the circulation flow can be ensured, the stabilizer can be fully dissolved in the circulation process, and the filter cannot be blocked.
In step 2, the mixture is preferably kept still for sterilization at a constant temperature of 68-71 ℃, more preferably kept still for sterilization at a constant temperature of 70 ℃, and the sterilization time is preferably 15-20min, more preferably 17-19min, and particularly preferably 18 min.
The stabilizer solution of the invention does not undergo the conventional pasteurization process of high-temperature instant sterilization, so that the bad flavor generated by the high-ester pectin and other stabilizers at high temperature can be reduced, and the final product has better mouthfeel.
In step 3, the temperature is preferably reduced to 29 to 31 ℃, more preferably to 30 ℃.
The stabilizer can be one or more of pectin, gellan gum, carrageenan, guar gum and propylene glycol alginate. Preferably the stabiliser comprises a high ester pectin. More preferably the stabiliser further comprises gellan gum and/or carrageenan, particularly preferably both high ester pectin and gellan gum or both high ester pectin and carrageenan.
The stabilizer solution for the drinking dairy product can be further stored for 4 to 6 hours at 25 +/-2 ℃ after being prepared.
The stabilizer solution prepared above may be formulated with fermented milk base to prepare a drinkable dairy product, and specifically, may include 7 parts of fermented milk base and 3 parts of the stabilizer solution in terms of weight ratio. For example, the drinkable dairy product may be obtained by adding the fermented milk base to a preparation tank, then adding the stabilizer solution at a temperature of 25-40 ℃, thoroughly mixing and then homogenizing for 10-30min, for example 20min, at 10-15 ℃ under conditions of primary homogenization pressure/secondary homogenization pressure of 20/60 bar.
Hereinafter, the present invention will be described in more detail with reference to specific embodiments for further illustrating technical features, objects and advantageous effects of the present invention, but the scope of the present invention is not limited thereto.
The raw materials and equipment used in the invention are all the raw materials and equipment which are commonly used in the field if not specifically stated, and the method used in the invention is all the conventional method in the field if not specifically stated.
The high-ester pectin used in the invention is from Spikekan corporation, and has the model of YM-150-H; the carrageenan is from Spanish Kancoka and has the model of LRA-50-Y; the gellan gum is from Jinggang Shengyuan GmbH, and has a model number of HS-201Y; the white granulated sugar is from Yingkou New North sugar manufacturing company, and the quality grade is first grade; the fermented milk base is prepared by fermenting 995 parts of fresh milk and 5 parts of strains.
Example 1
The stabilizer solution of the present example was prepared from the following raw materials in parts by weight: 15 parts of stabilizer, 200 parts of white granulated sugar and 785 parts of water.
The stabilizer is high ester pectin.
The preparation process of the stabilizer solution in this example is as follows:
(1) mixing materials: fully dry-premixing high-ester pectin and white granulated sugar according to a ratio of 1:10(15 parts of high-ester pectin and 150 parts of white granulated sugar), adding into water heated to 68 ℃, adding the rest 50 parts of white granulated sugar, and circularly mixing feed liquid at 68 ℃ for 25min after the feeding is finished;
(2) and (3) sterilization: standing and sterilizing the feed liquid obtained in the step (1) at a constant temperature of 68 ℃ for 15 min;
(3) cooling: cooling the feed liquid sterilized in the step (2) to 25 ℃ for later use;
(4) blending and storing: the stabilizer solution obtained in the step (3) needs to be mixed and blended with the fermented milk base as soon as possible, and can be stored for 4-6 hours at 25 +/-2 ℃ if the stabilizer solution cannot be blended and used immediately.
Example 2
The stabilizer solution of the present example was prepared from the following raw materials in parts by weight: 20 parts of stabilizer, 150 parts of white granulated sugar and 830 parts of water.
The stabilizer is high-ester pectin and gellan gum, and the ratio of the stabilizer to the gellan gum is 1: 1.
The preparation process of the stabilizer solution in this example is as follows:
(1) mixing materials: premixing high-ester pectin, gellan gum and white granulated sugar at a ratio of 1:5(20 parts of high-ester pectin and gellan gum composition and 100 parts of white granulated sugar), adding into water heated to 75 ℃, adding the rest 50 parts of white granulated sugar, and circularly mixing the feed liquid at 75 ℃ for 30min after the feeding is finished;
(2) and (3) sterilization: standing and sterilizing the feed liquid obtained in the step (1) at a constant temperature of 75 ℃ for 20 min;
(3) cooling: cooling the feed liquid sterilized in the step (2) to 40 ℃ for later use;
(4) blending and storing: the stabilizer solution obtained in the step (3) needs to be mixed and blended with the fermented milk base as soon as possible, and can be stored for 4-6 hours at 25 +/-2 ℃ if the stabilizer solution cannot be blended and used immediately.
Example 3
The stabilizer solution of the present example was prepared from the following raw materials in parts by weight: 18 parts of stabilizer, 180 parts of white granulated sugar and 802 parts of water.
The stabilizer is high-ester pectin and carrageenan, and the ratio is 2: 1.
The preparation process of the stabilizer solution in this example is as follows:
(1) mixing materials: premixing high-ester pectin, carrageenan and white granulated sugar according to a ratio of 1:8(18 parts of high-ester pectin and carrageenan composition and 144 parts of white granulated sugar), adding into water heated to 70 ℃, adding the rest 36 parts of white granulated sugar, and circularly mixing feed liquid at 70 ℃ for 25min after feeding;
(2) and (3) sterilization: standing and sterilizing the feed liquid obtained in the step (1) at a constant temperature of 70 ℃ for 18 min;
(3) cooling: cooling the feed liquid sterilized in the step (2) to 35 ℃ for later use;
(4) blending and storing: the stabilizer solution obtained in the step (3) needs to be mixed and blended with the fermented milk base as soon as possible, and can be stored for 4-6 hours at 25 +/-2 ℃ if the stabilizer solution cannot be blended and used immediately.
Preparation example of a drinkable dairy product: mixing the stabilizer solution with milk base to obtain drinking yogurt or fermented milk beverage
The stabilizer solution of the invention is mixed with fermented milk base. The fermented milk base may be obtained by methods common in the art, such as fermentation mainly from fresh/reconstituted milk and bacterial strains. In this preparation, 995 parts of fresh milk and 5 parts of the strain were fermented to obtain the strain. In this preparation example, the stabilizer solutions prepared in examples 1 to 3 were used. In the preparation example, the blending ratio of the fermented milk base and the stabilizer solution is 7:3, 7 parts of fermented milk base are firstly put into a blending tank, then 3 parts of stabilizer solution with the temperature of 25-40 ℃ are put into the tank, the mixture is fully mixed for 20min and then homogenized at the temperature of 10-15 ℃,homogenizing under 20/60bar to obtain drinking yogurt prepared from secondary ingredients, the number of lactobacillus in the final product is not less than 1 × 106CFU/g。
Comparative example 1
The stabilizer solution of the comparative example was prepared from the following raw materials in parts by weight: 18 parts of stabilizer, 180 parts of white granulated sugar and 802 parts of water.
The stabilizer is high-ester pectin and carrageenan, and the ratio is 2: 1.
The preparation process of the stabilizer solution of the comparative example was:
(1) mixing materials: directly adding high ester pectin, carrageenan and white sugar into water heated to 70 ℃ without premixing, and circularly mixing the feed liquid at 70 ℃ for 25min after the feeding is finished;
(2) and (3) sterilization: standing and sterilizing the feed liquid obtained in the step (1) at a constant temperature of 70 ℃ for 18 min;
(3) cooling: cooling the feed liquid sterilized in the step (2) to 35 ℃ for later use;
(4) blending and storing: the stabilizer solution obtained in the step (3) needs to be mixed and blended with the fermented milk base as soon as possible, and can be stored for 4-6 hours at 25 +/-2 ℃ if the stabilizer solution cannot be blended and used immediately.
Comparative example 2
The stabilizer solution of the comparative example was prepared from the following raw materials in parts by weight: 18 parts of stabilizer, 180 parts of white granulated sugar and 802 parts of water.
The stabilizer is high ester pectin.
The preparation process of the stabilizer solution of the comparative example was:
(1) mixing materials: premixing high-ester pectin and white granulated sugar according to a ratio of 1:8(18 parts of high-ester pectin and 144 parts of white granulated sugar), adding into water heated to 70 ℃, adding the rest 36 parts of white granulated sugar, and circularly mixing the feed liquid at 70 ℃ for 30min after the feeding is finished;
(2) and (3) sterilization: standing and sterilizing the feed liquid obtained in the step (1) at a constant temperature of 70 ℃ for 10 min;
(3) cooling: cooling the feed liquid sterilized in the step (2) to 35 ℃ for later use;
(4) blending and storing: the stabilizer solution obtained in the step (3) needs to be mixed and blended with the fermented milk base as soon as possible, and can be stored for 4-6 hours at 25 +/-2 ℃ if the stabilizer solution cannot be blended and used immediately.
Comparative example 3
The stabilizer solution of the comparative example was prepared from the following raw materials in parts by weight: 18 parts of stabilizer, 180 parts of white granulated sugar and 802 parts of water.
The stabilizer is high ester pectin.
The preparation process of the stabilizer solution of the comparative example was:
(1) mixing materials: premixing high-ester pectin and white granulated sugar according to a ratio of 1:8(18 parts of high-ester pectin and 144 parts of white granulated sugar), adding into water heated to 70 ℃, adding the rest 36 parts of white granulated sugar, and circularly mixing the feed liquid at 70 ℃ for 30min after the feeding is finished;
(2) and (3) sterilization: standing and sterilizing the feed liquid obtained in the step (1) at a constant temperature of 70 ℃ for 18 min;
(3) cooling: cooling the feed liquid sterilized in the step (2) to 45 ℃ for later use;
(4) blending and storing: the stabilizer solution obtained in the step (3) needs to be mixed and blended with the fermented milk base as soon as possible, and can be stored for 4-6 hours at 25 +/-2 ℃ if the stabilizer solution cannot be blended and used immediately.
Comparative example 4
The stabilizer solution of the comparative example was prepared from the following raw materials in parts by weight: 15 parts of stabilizer, 200 parts of white granulated sugar and 785 parts of water.
The stabilizer is high ester pectin.
The preparation process of the stabilizer solution of the comparative example was:
(1) mixing materials: premixing high-ester pectin and white granulated sugar at a ratio of 1:10(15 parts of high-ester pectin and 150 parts of white granulated sugar), adding into water heated to 60 ℃, adding the rest 50 parts of white granulated sugar, and circularly mixing the feed liquid at 60 ℃ for 30min after the feeding is finished;
(2) and (3) sterilization: standing and sterilizing the feed liquid obtained in the step (1) at a constant temperature of 60 ℃ for 20 min;
(3) cooling: cooling the feed liquid sterilized in the step (2) to 25 ℃ for later use;
(4) blending and storing: the stabilizer solution obtained in the step (3) needs to be mixed and blended with the fermented milk base as soon as possible, and can be stored for 4-6 hours at 25 +/-2 ℃ if the stabilizer solution cannot be blended and used immediately.
Comparative example 5
The stabilizer solution of the comparative example was prepared from the following raw materials in parts by weight: 20 parts of stabilizer, 150 parts of white granulated sugar and 830 parts of water.
The stabilizer is high-ester pectin and gellan gum, and the ratio of the stabilizer to the gellan gum is 1: 1.
The preparation process of the stabilizer solution of the comparative example was:
(1) mixing materials: premixing high ester pectin, gellan gum and part of white granulated sugar at a ratio of 1:5(20 parts of high ester pectin and gellan gum and 100 parts of white granulated sugar), adding into water heated to 80 deg.C, adding the rest 50 parts of white granulated sugar, and circularly mixing the feed liquid at 80 deg.C for 20 min;
(2) and (3) sterilization: standing and sterilizing the feed liquid obtained in the step (1) at a constant temperature of 80 ℃ for 20 min;
(3) cooling: cooling the feed liquid sterilized in the step (2) to 40 ℃ for later use;
(4) blending and storing: the stabilizer solution obtained in the step (3) needs to be mixed and blended with the fermented milk base as soon as possible, and can be stored for 4-6 hours at 25 +/-2 ℃ if the stabilizer solution cannot be blended and used immediately.
Verification of the effects of the invention
1. Influence of mixing mode of stabilizer solution on dissolving effect
The dissolution effect of the stabilizer solutions of examples 1 to 3 and comparative example 1 after mixing for 10min was verified, and the results are shown in table 1 below.
TABLE 1
As can be seen from table 1, in comparative example 1 in which the stabilizer and white granulated sugar were directly put into water without premixing, the dissolution effect was poor, and more bubbles and particles were generated. In examples 1 to 3 in which the stabilizer was added after the premixing, the stabilizer had a good dissolving effect and no bubbles or particles were generated.
2. Effect of stabilizer solution sterilization Process on microorganisms
The stabilizer solutions obtained in examples 1 to 3 and comparative examples 1 to 5 were subjected to microbiological examination to examine the bactericidal effect, and the examination results are shown in table 2 below.
TABLE 2
The results of the tests on the microorganisms in the stabilizer solutions obtained in examples 1 to 3 and comparative examples 1 to 5 show that the total number of mold, yeast and colony of the stabilizer solution of comparative example 2 with short smoldering time and the stabilizer solution of comparative example 4 with lower smoldering temperature is more than 10CFU/g, and the microorganisms are not in the safe range.
3. Verification of various indexes of drinking type dairy product finished product
The final products obtained by blending the stabilizer solutions obtained in examples 1 to 3 and comparative examples 1 to 5 with fermented milk base according to the preparation example of the drinking type dairy product were subjected to microbiological indicator detection, stability effect observation and total number of lactic acid bacteria detection, and the detection results are shown in table 3 below.
TABLE 3
The microbial and stability effect verification was performed on the final products obtained after blending the stabilizer solutions of examples 1-3 and comparative examples 1-5 with fermented milk base. The results show that the end product microorganisms of comparative example 2 with short smoldering time and comparative example 4 with low melting temperature are not ideal; comparative example 3, in which the cooling temperature of the feed liquid was too high, resulted in a decrease of less than 1.0X 10 in the total number of lactic acid bacteria6CFU/g; comparative example 1 in which the stabilizer and white granulated sugar are not premixed, comparative example 4 in which the material melting and smoldering temperatures are too low, and comparative example 5 in which the material melting and smoldering temperatures are too high can cause incomplete or excessive cracking of the chain opening of the stabilizer, so that the stabilizer is stabilizedThe effect of the agent is poor.
Possibility of industrial application
The stabilizer solution of the invention not only can ensure that the finally obtained product has fine and smooth tissue state, no bubbles and no whey precipitation, but also can obtain the drinking type dairy product with ideal microbial indexes.
Claims (10)
1. A stabilizer solution for drinking dairy products comprises 15-20 parts of stabilizer, 150-200 parts of white granulated sugar and 765-830 parts of water by weight relative to 1000 parts of the total weight of the stabilizer solution, and the preparation process comprises the following steps:
step 1: premixing a stabilizer and white granulated sugar, putting the premixed stabilizer and white granulated sugar into water preheated to 65-75 ℃, and mixing at 65-75 ℃;
step 2: standing the mixed solution at the constant temperature of 65-75 ℃ for sterilization;
and step 3: and cooling the sterilized solution to 25-40 ℃.
2. The stabilizer solution for drinkable dairy products according to claim 1, characterized in that:
in the step 1, the stabilizer and the white granulated sugar are premixed according to the weight ratio of 1:5-1:10, the premixed stabilizer and the white granulated sugar are put into water which is preheated to 65-75 ℃, the rest white granulated sugar is put into the water, and the materials are mixed at 65-75 ℃.
3. The stabilizer solution for drinkable dairy products according to claim 1, characterized in that:
in the step 1, the material mixing time is 20-30 min;
in step 2, the sterilization time is 15-20 min.
4. The stabilizer solution for drinkable dairy products according to claim 1, characterized in that:
in the step 1, the temperature of water is increased to 68-71 ℃ in advance, and 70 ℃ is preferred;
in the step 1, mixing materials at 68-71 ℃, preferably at 70 ℃, wherein the mixing time is 25 min;
step 2, standing and sterilizing at a constant temperature of 68-71 ℃, preferably at a constant temperature of 70 ℃, wherein the sterilization time is 18 min;
in step 3, the temperature is reduced to 30 ℃.
5. The stabilizer solution for drinkable dairy products according to claim 1, characterized in that:
the stabilizer is one or more of pectin, gellan gum, carrageenan, guar gum and propylene glycol alginate.
6. The stabilizer solution for drinkable dairy products according to claim 1, characterized in that:
the stabilizer comprises a high ester pectin.
7. The drinkable dairy product stabilizer solution of claim 6, wherein:
the stabilizer further comprises gellan gum and/or carrageenan.
8. The stabilizer solution for drinkable dairy products according to claim 1, characterized in that:
the preparation process further comprises the step of storing for 4-6 hours at 25 +/-2 ℃.
9. A drinkable dairy product characterized by:
the stabilizer solution for the drinking dairy product comprises 7 parts of fermented milk base and 3 parts of stabilizer solution according to the weight ratio, wherein the stabilizer solution is the stabilizer solution for the drinking dairy product as defined in any one of claims 1-8.
10. The drinkable dairy product of claim 9, wherein:
adding fermented milk base into a blending tank, adding stabilizer solution at 25-40 deg.C, mixing, and homogenizing at 10-15 deg.C under first-stage homogenizing pressure/second-stage homogenizing pressure of 20/60 bar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010909600.5A CN114190440A (en) | 2020-09-02 | 2020-09-02 | Stabilizer solution for drinking dairy product and drinking dairy product using same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010909600.5A CN114190440A (en) | 2020-09-02 | 2020-09-02 | Stabilizer solution for drinking dairy product and drinking dairy product using same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114190440A true CN114190440A (en) | 2022-03-18 |
Family
ID=80644344
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010909600.5A Pending CN114190440A (en) | 2020-09-02 | 2020-09-02 | Stabilizer solution for drinking dairy product and drinking dairy product using same |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114190440A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108497068A (en) * | 2018-04-16 | 2018-09-07 | 平顶山金晶生物科技股份有限公司 | A kind of preparation method of yoghourt stabilizer containing soybean polyoses, its application and Yoghourt in Yoghourt |
| CN110731382A (en) * | 2019-11-28 | 2020-01-31 | 广东嘉华食品有限公司 | Preparation method of passion fruit juice fermented milk beverage |
-
2020
- 2020-09-02 CN CN202010909600.5A patent/CN114190440A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108497068A (en) * | 2018-04-16 | 2018-09-07 | 平顶山金晶生物科技股份有限公司 | A kind of preparation method of yoghourt stabilizer containing soybean polyoses, its application and Yoghourt in Yoghourt |
| CN110731382A (en) * | 2019-11-28 | 2020-01-31 | 广东嘉华食品有限公司 | Preparation method of passion fruit juice fermented milk beverage |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106259892B (en) | Normal-temperature drinking yoghurt and preparation method thereof | |
| JP4530092B2 (en) | Method for producing soybean and milk protein preparations with high total protein content | |
| JPH057458A (en) | Acidic protein food | |
| CN113826706B (en) | Drinking processed cheese with normal temperature and long shelf life and preparation method thereof | |
| CN107410488B (en) | Aerated fermented milk and preparation method thereof | |
| US4391830A (en) | Production of liquid yogurt stabilized with high methoxyl pectin | |
| JPWO2008068893A1 (en) | Method for producing fermented milk and fermented milk | |
| CN108770929B (en) | Special stabilizer for drinking yoghurt and application thereof | |
| JPS61132140A (en) | Production of sterilized yogurt | |
| CN114431295A (en) | High-protein low-fat normal-temperature drinking yoghurt and preparation method thereof | |
| JPH104876A (en) | Calcium-enhanced acidic milk beverage | |
| CN114190440A (en) | Stabilizer solution for drinking dairy product and drinking dairy product using same | |
| CN106857831B (en) | Preparation method of fresh buttermilk-flavored fermented milk | |
| JPWO2005110107A1 (en) | Fermented milk | |
| CN108142554B (en) | Yoghourt and preparation method thereof | |
| JP2016178922A (en) | Post fermentative type drink yogurt and manufacturing method therefor | |
| CN112868764A (en) | Lactose-free normal-temperature yoghourt and preparation method thereof | |
| CN111248273A (en) | Preparation of high-protein pasteurized drinking yoghurt | |
| JP2841228B2 (en) | Process for producing liquid fermented milk and lactic acid bacteria beverage containing galactomannan hydrolyzate | |
| CN113243423A (en) | Lactose-free milk-containing beverage and preparation method thereof | |
| JP2002300849A (en) | Acidic milk beverage and method for producing the same | |
| WO2019189551A1 (en) | Sterilized fermented milk production method | |
| JP2017063727A (en) | Method for manufacturing fermented milk, and fermented milk | |
| CN111134189A (en) | Hand-operated milk with foaming characteristic and preparation method thereof | |
| CN114788539B (en) | Cold material defoaming method in pasteurized fermented milk processing process and application thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20220318 |
|
| RJ01 | Rejection of invention patent application after publication |