CN114271329A - Probiotic flavored fermented milk without added sucrose and sweetener and preparation method thereof - Google Patents
Probiotic flavored fermented milk without added sucrose and sweetener and preparation method thereof Download PDFInfo
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Abstract
The invention discloses probiotics-flavored fermented milk without adding sucrose and a sweetening agent, which comprises the following components in percentage by weight: fruit juice 4.0% -15.0%, leaven 0.001% -0.006% and raw milk which is supplemented to 100%. Also discloses a preparation method of the probiotic flavored fermented milk without adding sucrose and a sweetening agent. According to the invention, by adjusting the formula and adding no sucrose or sweetener, the product is natural in sweetness and free of bitterness, and can effectively adjust the immune system of children and reduce the risks of infantile eczema and gestational diabetes. Meanwhile, the conventional production process of the fermented milk is optimized, and a low-temperature stirring and mixing method is adopted, so that the energy consumption is effectively reduced, the time of the material at a high temperature is shortened, and the excessive propagation of harmful bacteria is avoided.
Description
Technical Field
The invention belongs to the field of fermented dairy products, and particularly relates to probiotics-flavored fermented milk without sucrose and a sweetening agent and a preparation method thereof.
Background
In the action of health China (2019-. Advocate that the sugar intake of adults is not higher than 25g per day; encourages consumers to reduce sucrose intake; food production operators are advocated to replace sucrose with natural sweeteners and sweeteners allowed by food safety standards.
According to statistics, the allergy incidence rate of 0-3 year old infants in China is as high as 41%. About 5-6 of almost 10 children are allergic constitutions. Although the living conditions are good, the allergy rate still rises year by year. The skin of children has recurrent eczema, and digestive tract and respiratory tract have recurrent symptoms, so that allergy has become a very headache problem for mothers. When babies are far from the allergen, foods suitable for the babies can be provided to help control the babies.
The prior flavored fermented milk in the market at present has the problems that the sweet taste is improved by adding sucrose, or the taste is bitter after the sweet taste is improved by adding a sweetener, or the taste is weak after the sucrose or the sweetener is not added, but the fermented milk in the market at present adopts the scheme, so that the development of the flavored fermented milk without the sucrose or the sweetener is urgently needed.
Disclosure of Invention
The invention aims to solve the technical problem of providing the flavored fermented milk without adding sucrose or a sweetening agent, which has natural sweet feeling and no bitter feeling, can effectively regulate the immune system of children, and reduces the risks of infantile eczema and gestational diabetes.
The invention mainly solves the technical problems through the following technical scheme.
The invention provides a probiotic flavored fermented milk without adding sucrose and a sweetening agent, which comprises the following components in percentage by weight: fruit juice 4.0% -15.0%, leaven 0.001% -0.006% and raw milk which is supplemented to 100%.
Preferably, the probiotic bacteria also comprise probiotics, and the probiotics comprise lactobacillus rhamnosus HN0010.1-100DCU/100kg, lactobacillus acidophilus NCFM 0.1-100DCU/100kg, and bifidobacterium lactis Bi-070.1-100DCU/100 kg.
Preferably, the juice is a double de-juiced juice.
Preferably, the starter is lactobacillus bulgaricus and/or streptococcus thermophilus.
Preferably, the raw milk is fresh milk and/or reconstituted milk.
The invention also provides a preparation method of the probiotic flavored fermented milk without adding sucrose and a sweetening agent, which comprises the following steps:
(1) uniformly mixing the raw milk and the fruit juice to obtain a material A;
(2) homogenizing the material A, sterilizing and cooling to obtain a material B;
(3) inoculating probiotics and a leavening agent into the material B, uniformly mixing the material B, the probiotics and the leavening agent, and fermenting to obtain a material C;
(4) and (5) filling the material C, cooling and ripening to obtain the product.
Preferably, in the step (1), the mixing is low-temperature stirring mixing; the mixing temperature is 2-15 ℃, and the mixing time is 5-10 min.
Preferably, in the step (2), the homogenizing comprises primary homogenizing and secondary homogenizing, wherein the pressure of the primary homogenizing is 16-17MPa, and the pressure of the secondary homogenizing is 3-4 MPa; the homogenizing temperature is 60-65 ℃; the sterilization temperature is 85-95 ℃, and the sterilization time is 5-10 min; the cooling temperature is 37-45 ℃.
Preferably, in the step (3), the temperature of the inoculated leavening agent is 37-45 ℃; the fermentation temperature is 37-45 ℃, the fermentation time is 5-8h, and the final acidity of the fermentation is 65-75 DEG T.
Preferably, in the step (4), the filling temperature is 16-25 ℃; the temperature of the cooling after-ripening is 2-10 ℃, and the time is 10-15 h.
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.
Compared with the prior art, the invention has the positive improvement effects that:
according to the invention, by adjusting the formula and adding no sucrose or sweetener, the product is natural in sweetness and free of bitterness, and can effectively adjust the immune system of children and reduce the risks of infantile eczema and gestational diabetes. Meanwhile, the conventional production process of the fermented milk is optimized, and a low-temperature stirring and mixing method is adopted, so that the energy consumption is effectively reduced, the time of the material at a high temperature is shortened, and the excessive propagation of harmful bacteria is avoided.
Detailed Description
The probiotic flavored fermented milk without the addition of the sucrose and the sweetening agent comprises the following components in percentage by weight: fruit juice 4.0% -15.0%, leaven 0.001% -0.006% and raw milk which is supplemented to 100%.
The invention also contains probiotics, the probiotics are conventionally used probiotics in the field, generally probiotics allowed to be used in infant food regulated by related departments of China, preferably lactobacillus rhamnosus HN001, lactobacillus acidophilus NCFM and bifidobacterium lactis Bi-07, the dosage of the probiotics can be conventional in the field, the dosages of the probiotics are lactobacillus rhamnosus HN0010.1-100DCU/100kg, lactobacillus acidophilus NCFM 0.1-100DCU/100kg and bifidobacterium lactis Bi-070.1-100DCU/100kg, preferably lactobacillus rhamnosus HN 0011-10 DCU/100kg, lactobacillus acidophilus NCFM 1-10DCU/100kg, lactobacillus Bi-071-10 DCU/100kg, more preferably lactobacillus rhamnosus HN 0015 DCU/100kg, lactobacillus acidophilus NCFM 5 DCU/100kg, Bifidobacterium lactis Bi-075 DCU/100kg, wherein DCU is a strain activity unit, and 1DCU is 1.0 × 1011 CFU/g. The probiotics are added to the material B together with the leavening agent in the step (3).
In the invention, the fruit juice is preferably double-de-juiced, the double-de-juiced fruit juice refers to decolored and deacidified fruit juice, and is preferably double-de-apple juice, double-de-pear juice, double-de-litchi juice and the like. The fruit juice may be used in amounts conventional in the art, from 4.0% to 15.0%, preferably from 6% to 12%, more preferably from 8% to 10%, most preferably 9% based on 100% of the probiotic flavoured fermented milk without added sucrose and sweeteners.
In the present invention, the raw milk is raw milk conventionally used in the art, and is generally fresh milk and/or reconstituted milk. The raw milk can be selected from various animal milks conventionally used in the field for preparing fermented milk, such as raw milk and/or raw goat milk, preferably raw milk.
In the present invention, the leaven is a leaven conventionally used in the art, and generally defines a leaven species allowed to be used in the food industry for the relevant national departments. The starter is preferably Lactobacillus bulgaricus (Lactobacillus bulgaricus) and/or Streptococcus thermophilus (Streptococcus thermophilus). The amount of the leaven is 0.001% -0.006%, preferably 0.003% -0.006%, and more preferably 0.006% based on the percentage of the probiotic flavored fermented milk without the added sucrose and the sweetener as 100%.
The invention also provides a preparation method of the probiotic flavored fermented milk without adding sucrose and a sweetening agent, which comprises the following steps:
(1) uniformly mixing the raw milk and the fruit juice to obtain a material A;
(2) homogenizing the material A, sterilizing and cooling to obtain a material B;
(3) inoculating probiotics and a leavening agent into the material B, uniformly mixing the material B, the probiotics and the leavening agent, and fermenting to obtain a material C;
(4) and (5) filling the material C, cooling and ripening to obtain the product.
In the preparation method of the present invention, in the step (1), the mixing conditions and method are those conventional in the art, and low-temperature stirring mixing is preferred. The temperature of the mixing is preferably 2-15 deg.C, more preferably 6-8 deg.C, and most preferably 7 deg.C. The mixing time is preferably 5-10min, more preferably 7-9min, most preferably 8 min.
In the preparation method of the present invention, in the step (2), the conditions and methods for homogenization are those conventional in the art. The homogenizing comprises primary homogenizing and secondary homogenizing. The pressure for the first homogenization may be a pressure conventional in the art, and is preferably 16 to 17 MPa. The pressure for the secondary homogenization may be a pressure conventional in the art, and is preferably 3 to 4 MPa. The temperature for homogenization may be a temperature conventional in the art, preferably 60-65 ℃, more preferably 61-63 ℃, and most preferably 62 ℃. The sterilization methods and conditions are those conventional in the art. The sterilization temperature may be a temperature conventional in the art, preferably 85-95 deg.C, more preferably 90 deg.C. The sterilization time may be a time conventional in the art, and is preferably 5 to 10min, and more preferably 8 min. The cooling methods and conditions are conventional in the art. The cooling temperature may be a temperature conventional in the art, preferably to 37-45 deg.C, more preferably 42 deg.C.
In the preparation method of the present invention, the temperature for inoculating the starter in step (3) may be a temperature conventional in the art, and is preferably 37 to 45 ℃, and more preferably 42 ℃. The fermentation conditions may be those conventional in the art. The temperature of the fermentation is preferably 37-45 ℃, and more preferably 42 ℃; the fermentation time is preferably 5-8h, more preferably 6 h; the terminal acidity of the fermentation is preferably 65-75 ° T, more preferably 70 ° T.
In the preparation method of the present invention, in the step (4), the filling method and conditions may be those conventional in the art. The filling temperature is a temperature conventional in the art, preferably 16-25 ℃, more preferably 18-22 ℃, most preferably 20 ℃. The cooling after-ripening method and conditions may be those conventional in the art. The temperature of the cooling after-ripening may be a temperature conventional in the art, preferably 2 to 10 ℃, more preferably 4 to 6 ℃, most preferably 5 ℃. The cooling after-ripening time may be a time conventional in the art, preferably 10 to 15 hours, more preferably 12 hours.
The present invention is described in further detail below by way of specific examples, but the present invention is not limited thereby within the scope of the examples. 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 starting materials used are all commercially available.
Example 1
Flavored fermented milk comprising the raw material components and amounts (based on 100kg product) as shown in the following table: :
the preparation method comprises the following steps:
(1) mixing the double-de-apple juice in raw milk at 6 ℃ according to the proportion, and stirring for 10min to obtain a material A;
(2) homogenizing the material A, wherein the primary homogenizing pressure is 16MPa, the secondary homogenizing pressure is 3MPa, the homogenizing temperature is 65 ℃, sterilizing at 85 ℃ for 10min after homogenizing, and then cooling to 45 ℃ to obtain a material B;
(3) inoculating probiotics and a leaven into the material B, fermenting at 45 ℃ until the final acidity is 65 DEG T, and fermenting for about 5 hours to obtain a material C;
(4) and (3) filling the material C at 16 ℃, cooling the prepared fermented milk to 10 ℃, and then aging for 10 hours to obtain the fermented milk.
The product obtained by the embodiment is not additionally added with cane sugar or a sweetening agent, is natural in sweetness, free of bitterness, fine and smooth in state and pleasant in taste, and can effectively adjust the immune system of children and reduce the risks of infantile eczema and gestational diabetes.
Example 2
Flavored fermented milk comprising the raw material components and amounts (based on 100kg product) as shown in the following table:
the preparation method comprises the following steps:
(1) mixing the double-dehydration litchi juice in raw milk at 2 ℃ according to the proportion, and stirring for 5min to obtain a material A;
(2) homogenizing the material A, wherein the primary homogenizing pressure is 17MPa, the secondary homogenizing pressure is 4MPa, the homogenizing temperature is 60 ℃, sterilizing at 95 ℃ for 5min after homogenizing, and then cooling to 45 ℃ to obtain a material B;
(3) inoculating probiotics and a leaven into the material B, fermenting at 37 ℃ until the final acidity is 70 DEG T, and obtaining a material C, wherein the inoculation temperature is 37 ℃;
(4) and (3) filling the material C at 25 ℃, cooling the prepared fermented milk to 6 ℃, and then ripening for 15 hours to obtain the fermented milk.
The product obtained by the embodiment is not additionally added with cane sugar or a sweetening agent, is natural in sweetness, free of bitterness, fine and smooth in state and pleasant in taste, and can effectively adjust the immune system of children and reduce the risks of infantile eczema and gestational diabetes.
Example 3
Flavored fermented milk comprising the raw material components and amounts (based on 100kg product) as shown in the following table:
the preparation method comprises the following steps:
(1) mixing the double-pear-removed juice in raw milk at the temperature of 8 ℃ according to the mixture ratio, and stirring for 8min to obtain a material A;
(2) homogenizing the material A, wherein the primary homogenizing pressure is 16.5MPa, the secondary homogenizing pressure is 3.5MPa, the homogenizing temperature is 62 ℃, sterilizing at 90 ℃ for 7min after homogenizing, and then cooling to 42 ℃ to obtain a material B;
(3) inoculating probiotics and a leaven into the material B, fermenting at 42 ℃ until the final acidity is 75 DEG T, and fermenting for about 7 hours to obtain a material C;
(4) and (3) filling the material C at 22 ℃, cooling the prepared fermented milk to 5 ℃, and then ripening for 12 hours to obtain the fermented milk.
The product obtained by the embodiment is not additionally added with cane sugar or a sweetening agent, is natural in sweetness, free of bitterness, fine and smooth in state and pleasant in taste, and can effectively adjust the immune system of children and reduce the risks of infantile eczema and gestational diabetes.
Example 4
Flavored fermented milk comprising the raw material components and amounts (based on 100kg product) as shown in the following table:
the preparation method comprises the following steps:
(1) mixing the double-hulled grape juice in raw milk at 15 ℃ according to the mixture ratio, and stirring for 10min to obtain a material A;
(2) homogenizing the material A, wherein the primary homogenizing pressure is 16MPa, the secondary homogenizing pressure is 3MPa, the homogenizing temperature is 65 ℃, sterilizing at 90 ℃ for 5min after homogenizing, and then cooling to 43 ℃ to obtain a material B;
(3) inoculating probiotics and a leaven into the material B, wherein the inoculation temperature is 43 ℃, fermenting at 43 ℃ until the final acidity is 68 DEG T, and the fermentation time is about 6 hours to obtain a material C;
(4) and (3) filling the material C at 16 ℃, cooling the prepared fermented milk to 2 ℃, and then aging for 10 hours to obtain the fermented milk.
The product obtained by the embodiment is not additionally added with cane sugar or a sweetening agent, is natural in sweetness, free of bitterness, fine and smooth in state and pleasant in taste, and can effectively adjust the immune system of children and reduce the risks of infantile eczema and gestational diabetes.
Comparative example 1
A flavored fermented milk contains no apple juice, and the rest raw materials are the same as those in example 1; the preparation method of the flavored fermented milk is the same as that of example 1.
Comparative example 2
A flavored fermented milk is prepared by adjusting 10% of double-peeled apple juice in a raw material formula to 7% of sucrose, and making the rest raw material components identical to those in example 1; the preparation method of the flavored fermented milk is the same as that of example 1.
Comparative example 3
A flavored fermented milk comprises 10% of Sucus Mali pumilae in the formula of 0.035% aspartame, and the rest materials are the same as in example 1; the preparation method of the flavored fermented milk is the same as that of example 1.
Comparative example 4
A flavored fermented milk contains probiotic bacteria, and the rest raw materials are the same as those in example 1; the preparation method of the flavored fermented milk is the same as that of example 1.
Comparative example 5
A flavored fermented milk has the same raw material formula as that of example 1; the fermented milk was prepared as in example 1, except that the mixing temperature was adjusted from 6 ℃ to 45 ℃.
Effect example 1
Sensory evaluation was performed on the fermented milks of examples 1 to 4 and comparative examples 1 to 5. Randomly numbering each sample, and listing a group of indexes which can describe main characteristics of the flavored fermented milk, wherein each index is from 1 to 5 according to the respective characteristic change score, and the higher the score is, the better the effect is. Please 20 experienced evaluators to taste the samples, score each index, count the average value, and the one with the high average value has good effect and high evaluation. The sensory evaluation results are shown in table 1 below.
TABLE 1 sensory evaluation results
As can be seen from table 1, the fermented milks of examples 1 to 4 of the present invention have natural sweetness, no bitterness, and higher overall preference, the sweetness of which can be adjusted according to the amount of added fruit juice, and the sweetness of which is similar to that of the fermented milks containing sucrose of comparative example 2, and the overall preference is also almost the same. Comparative example 1 and comparative example 3 were less effective, either having no sweet taste, overall too sour, or having a poor sweet taste with unpleasant tastes such as bitterness, astringency, etc.; comparative example 4 is similar to the examples in overall taste, but does not have the functions of regulating the immune system of children and reducing the risks of infantile eczema and gestational diabetes due to no probiotics; the whole effect of the comparative example 5 is similar to that of the example, but the conventional mixing method in the field is adopted, and the energy consumption in the processes of heating, heat preservation mixing and cooling accounts for about 10% of the energy consumption of the whole fermented milk production process, namely compared with the comparative example 5, the energy consumption can be reduced by about 10%, and the requirements of environmental protection and enterprise development are better met.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. The probiotic flavored fermented milk without the addition of sucrose and a sweetening agent is characterized by comprising the following components in percentage by weight: fruit juice 4.0% -15.0%, leaven 0.001% -0.006% and raw milk which is supplemented to 100%.
2. The sucrose and sweetener-free probiotic flavored fermented milk according to claim 1, further comprising probiotics including lactobacillus rhamnosus HN0010.1-100DCU/100kg, lactobacillus acidophilus NCFM 0.1-100DCU/100kg, bifidobacterium lactis Bi-070.1-100DCU/100 kg.
3. The sucrose and sweetener-free probiotic flavored fermented milk according to claim 1, wherein the fruit juice is a double de-juiced fruit.
4. The sucrose and sweetener-free probiotic flavored fermented milk according to claim 1, wherein the leavening agent is Lactobacillus bulgaricus and/or Streptococcus thermophilus.
5. The probiotic flavored fermented milk without added sucrose and sweeteners according to claim 1, characterized in that the raw milk is fresh milk and/or reconstituted milk.
6. A method for preparing probiotic flavored fermented milk without added sucrose and sweeteners as in any of claims 1 to 5, characterized in that it comprises the following steps:
(1) uniformly mixing the raw milk and the fruit juice to obtain a material A;
(2) homogenizing the material A, sterilizing and cooling to obtain a material B;
(3) inoculating probiotics and a leavening agent into the material B, uniformly mixing the material B, the probiotics and the leavening agent, and fermenting to obtain a material C;
(4) and (5) filling the material C, cooling and ripening to obtain the product.
7. The method for preparing the probiotic flavored fermented milk without the addition of the sucrose and the sweetener according to the claim 6, wherein in the step (1), the mixing is low-temperature stirring mixing; the mixing temperature is 2-15 ℃, and the mixing time is 5-10 min.
8. The method for preparing a probiotic fermented milk without adding sucrose and a sweetener according to claim 6, wherein in the step (2), the homogenization comprises primary homogenization and secondary homogenization, the pressure of the primary homogenization is 16-17MPa, and the pressure of the secondary homogenization is 3-4 MPa; the homogenizing temperature is 60-65 ℃; the sterilization temperature is 85-95 ℃, and the sterilization time is 5-10 min; the cooling temperature is 37-45 ℃.
9. The method for preparing the probiotic flavored fermented milk without the addition of the sucrose and the sweetener according to the claim 6, wherein in the step (3), the temperature of the inoculated leavening agent is 37-45 ℃; the fermentation temperature is 37-45 ℃, the fermentation time is 5-8h, and the final acidity of the fermentation is 65-75 DEG T.
10. The method for preparing the probiotic flavored fermented milk without the addition of the sucrose and the sweetener according to the claim 6, wherein in the step (4), the filling temperature is 16-25 ℃; the temperature of the cooling after-ripening is 2-10 ℃, and the time is 10-15 h.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003339314A (en) * | 2002-05-29 | 2003-12-02 | Kyodo Milk Industry Co Ltd | Fruit-mixed fermented milk |
| CN109430398A (en) * | 2018-12-25 | 2019-03-08 | 光明乳业股份有限公司 | One kind drinking type brown flavored fermented milk and preparation method thereof |
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- 2021-12-30 CN CN202111657562.XA patent/CN114271329A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003339314A (en) * | 2002-05-29 | 2003-12-02 | Kyodo Milk Industry Co Ltd | Fruit-mixed fermented milk |
| CN109430398A (en) * | 2018-12-25 | 2019-03-08 | 光明乳业股份有限公司 | One kind drinking type brown flavored fermented milk and preparation method thereof |
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