CN114468043A - Concentrated fermentation liquor and preparation method thereof - Google Patents
Concentrated fermentation liquor and preparation method thereof Download PDFInfo
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- CN114468043A CN114468043A CN202011252704.XA CN202011252704A CN114468043A CN 114468043 A CN114468043 A CN 114468043A CN 202011252704 A CN202011252704 A CN 202011252704A CN 114468043 A CN114468043 A CN 114468043A
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- 238000000855 fermentation Methods 0.000 title claims abstract description 147
- 230000004151 fermentation Effects 0.000 title claims abstract description 147
- 238000002360 preparation method Methods 0.000 title claims abstract description 44
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- 235000013336 milk Nutrition 0.000 claims abstract description 71
- 239000008267 milk Substances 0.000 claims abstract description 71
- 210000004080 milk Anatomy 0.000 claims abstract description 71
- 235000015140 cultured milk Nutrition 0.000 claims abstract description 44
- 102100026189 Beta-galactosidase Human genes 0.000 claims abstract description 38
- 108010059881 Lactase Proteins 0.000 claims abstract description 38
- 108010005774 beta-Galactosidase Proteins 0.000 claims abstract description 38
- 229940116108 lactase Drugs 0.000 claims abstract description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 238000004519 manufacturing process Methods 0.000 claims abstract description 9
- 102000014171 Milk Proteins Human genes 0.000 claims abstract description 6
- 108010011756 Milk Proteins Proteins 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims description 91
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- 230000001954 sterilising effect Effects 0.000 claims description 38
- 238000003756 stirring Methods 0.000 claims description 30
- 238000000034 method Methods 0.000 claims description 26
- 239000007788 liquid Substances 0.000 claims description 25
- 238000002156 mixing Methods 0.000 claims description 23
- 238000004659 sterilization and disinfection Methods 0.000 claims description 23
- 235000020183 skimmed milk Nutrition 0.000 claims description 21
- 239000002518 antifoaming agent Substances 0.000 claims description 20
- 239000001814 pectin Substances 0.000 claims description 20
- 235000010987 pectin Nutrition 0.000 claims description 20
- 229920001277 pectin Polymers 0.000 claims description 20
- 238000010438 heat treatment Methods 0.000 claims description 18
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 18
- 238000002844 melting Methods 0.000 claims description 13
- 230000008018 melting Effects 0.000 claims description 13
- 229930006000 Sucrose Natural products 0.000 claims description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 10
- 239000005720 sucrose Substances 0.000 claims description 10
- 241000894006 Bacteria Species 0.000 claims description 9
- 235000013305 food Nutrition 0.000 claims description 9
- 235000014655 lactic acid Nutrition 0.000 claims description 9
- 239000004310 lactic acid Substances 0.000 claims description 9
- 235000018102 proteins Nutrition 0.000 claims description 9
- 102000004169 proteins and genes Human genes 0.000 claims description 9
- 108090000623 proteins and genes Proteins 0.000 claims description 9
- 230000000887 hydrating effect Effects 0.000 claims description 6
- 241000186605 Lactobacillus paracasei Species 0.000 claims description 5
- 235000020122 reconstituted milk Nutrition 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 4
- 150000002148 esters Chemical class 0.000 claims description 3
- 238000004448 titration Methods 0.000 claims description 3
- 230000001580 bacterial effect Effects 0.000 claims description 2
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 2
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 2
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- 241000894007 species Species 0.000 claims description 2
- 239000007858 starting material Substances 0.000 claims 1
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- 230000007812 deficiency Effects 0.000 abstract description 2
- 239000008101 lactose Substances 0.000 abstract description 2
- 235000020185 raw untreated milk Nutrition 0.000 abstract description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 44
- 229910052757 nitrogen Inorganic materials 0.000 description 22
- 235000010633 broth Nutrition 0.000 description 16
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 15
- 229910052799 carbon Inorganic materials 0.000 description 15
- 239000006260 foam Substances 0.000 description 15
- 230000000052 comparative effect Effects 0.000 description 13
- 230000000694 effects Effects 0.000 description 9
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 6
- 229960001031 glucose Drugs 0.000 description 6
- 239000008103 glucose Substances 0.000 description 6
- 235000008939 whole milk Nutrition 0.000 description 6
- 241000186660 Lactobacillus Species 0.000 description 5
- 238000013329 compounding Methods 0.000 description 5
- 238000002474 experimental method Methods 0.000 description 5
- 235000021552 granulated sugar Nutrition 0.000 description 5
- 229940039696 lactobacillus Drugs 0.000 description 5
- 238000009924 canning Methods 0.000 description 4
- 230000002779 inactivation Effects 0.000 description 4
- 238000004321 preservation Methods 0.000 description 4
- SPFMQWBKVUQXJV-BTVCFUMJSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;hydrate Chemical compound O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O SPFMQWBKVUQXJV-BTVCFUMJSA-N 0.000 description 3
- 239000005862 Whey Substances 0.000 description 3
- 102000007544 Whey Proteins Human genes 0.000 description 3
- 108010046377 Whey Proteins Proteins 0.000 description 3
- 229960000673 dextrose monohydrate Drugs 0.000 description 3
- 238000010309 melting process Methods 0.000 description 3
- 239000013530 defoamer Substances 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 230000009102 absorption Effects 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000011033 desalting Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 238000001727 in vivo Methods 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
- A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
- A23C9/1206—Lactose hydrolysing enzymes, e.g. lactase, beta-galactosidase
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/165—Paracasei
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- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention provides a concentrated fermentation liquor and a preparation method thereof. The fermented milk concentrated solution is obtained by carrying out enzymolysis and fermentation on milk powder and lactase; the raw materials of the concentrated fermentation liquor comprise milk powder, lactase and water, wherein the raw materials of the concentrated fermentation liquor comprise 200-285g/L of milk powder and 0.2-0.5g/L of lactase in terms of the total volume of the water. The invention replaces the raw milk used by conventional fermentation with the milk powder, replaces the conventional reducing sugar and the milk powder browning with the lactase enzymolysis milk powder lactose, can improve the content of the fermented milk protein to a greater extent, adopts a high-protein long-time fermentation mode, makes up the deficiency of the milk powder fermentation flavor, has low cost, and is easy to popularize in general production enterprises and catering channels.
Description
Technical Field
The invention relates to a concentrated fermentation liquor and a preparation method thereof, belonging to the technical field of dairy product preparation.
Background
The health concept of the lactic acid bacteria is more and more popular, and the fermented milk can be directly used for preparing lactic acid bacteria food, so that the nutritional value and the health care effect of the food can be effectively improved.
However, there is currently a lack in the market of high protein concentrated fermentation broths that can be used in catering or in the production of lactic acid bacteria foods.
Disclosure of Invention
In order to solve the above technical problems, the present invention provides a concentrated fermentation broth, which is a high-concentration concentrated fermentation broth prepared from high-content milk powder and lactase as raw materials.
In order to achieve the aim, the invention provides a concentrated fermentation broth, which is obtained by carrying out enzymolysis and fermentation on milk powder and lactase;
the raw materials of the concentrated fermentation liquor comprise milk powder, lactase and water, wherein the raw materials of the concentrated fermentation liquor comprise 200-285g/L of milk powder and 0.2-0.5g/L of lactase in terms of the total volume of the water.
According to a particular embodiment of the present invention, preferably, the milk powder comprises skim milk powder and/or concentrated protein powder; more preferably, the concentrated protein powder comprises concentrated milk protein powder.
According to a specific embodiment of the present invention, preferably, the raw material of the concentrated fermentation broth further comprises, based on the volume of water: 10-30g/L of sucrose and 3-5g/L of pectin.
According to a specific embodiment of the present invention, preferably, the raw material of the concentrated fermentation broth further comprises: 0.05-0.1g/kg of defoaming agent, calculated on the weight of water. The foam generated in the process of the material melting of the milk powder can be eliminated or reduced by adding the defoaming agent.
According to a specific embodiment of the present invention, preferably, the raw materials of the concentrated fermentation broth comprise 250g/L of milk powder, 0.2-0.5g/L of lactase, 20g/L of sucrose, 4g/L of pectin; the raw material also contains 0.05-0.1g/kg of defoaming agent. This is the most suitable raw material composition for concentrating fermentation broth.
According to a particular embodiment of the invention, preferably, the enzymatic hydrolysis is carried out in the following manner:
heating appropriate amount of water to 40-48 deg.C, adding milk powder for melting, adding lactase after milk powder is fully dissolved, stirring for 5-10min, mixing, standing at 40-48 deg.C, hydrating and performing enzymolysis for 20-50 min, preferably for 30 min.
According to a particular embodiment of the present invention, preferably, the pectin is a high ester pectin.
The invention also provides a preparation method of the concentrated fermentation liquor, which comprises the following steps:
heating a proper amount of water to 40-48 ℃, adding milk powder for melting, adding lactase after the milk powder is fully dissolved, stirring for 5-10min, uniformly mixing, then standing at 40-48 ℃, hydrating at constant temperature and performing enzymolysis for 20-50 min to obtain fermentation liquor;
homogenizing the hydrated fermentation liquor by adopting a two-stage homogenization mode, wherein the primary homogenization pressure is 20-40bar, and the secondary homogenization pressure is 150-200 bar;
heating the homogenized fermentation liquor to 95-98 ℃, stirring and sterilizing for 5-10 minutes to obtain the reconstituted milk (used for preparing white concentrated fermentation liquor); or heating the homogenized fermentation liquor to 95-98 ℃, stirring for browning for 2-2.5 hours to obtain brown reduced milk (used for preparing brown concentrated fermentation liquor);
rapidly cooling the reduced milk or brown reduced milk to 34-38 ℃, adding the strain, standing and fermenting for 68-76 hours at the fermentation temperature of 34-38 ℃, and ending the fermentation when the titration acidity reaches 270-300 DEG T to obtain the fermented milk;
stirring and demulsifying the fermented milk for 20-30 minutes;
homogenizing the fermented milk after demulsification by adopting a two-stage homogenization mode, wherein the primary homogenization pressure is 20-40bar, and the secondary homogenization pressure is 150-200 bar;
the remaining water was added to obtain a concentrated fermentation broth.
According to a particular embodiment of the invention, preferably the bacterial species used during the fermentation process is lactobacillus paracasei, more preferably lactobacillus paracasei G078. The lactobacillus paracasei G078 can be fermented for a long time, has strong acid production and good flavor, and the strain needs to be refrigerated below 4 ℃.
According to a particular embodiment of the present invention, preferably, when said concentrated fermentation broth further comprises sucrose, pectin, it is added in the form of a base, in particular prepared according to the following steps:
heating a proper amount of water to 55-65 ℃, slowly adding sucrose and pectin while stirring, and stirring at a high speed for 15-20 minutes to obtain a base material;
homogenizing the base material by two-stage homogenization, wherein the first-stage homogenization pressure is 180-200bar, and the second-stage homogenization pressure is 20-40 bar;
and carrying out UHT sterilization on the homogenized base material at the sterilization temperature of 119 ℃ and 122 ℃ for 3-5s to obtain base material liquid.
According to a specific embodiment of the present invention, preferably, the base material liquid and the fermented milk after demulsification and homogenization are mixed according to the following modes:
mixing the base material liquid and fermented milk in an aseptic tank (the fermented milk accounts for 80-90% of the total volume), and stirring for 1-3 minutes to obtain a mixed material liquid;
sterilizing the mixed liquid at 80 deg.C for 25s to obtain concentrated fermentation liquid.
According to a particular embodiment of the invention, preferably, the defoamer is added during the creaming of the milk powder.
According to the specific embodiment of the present invention, preferably, the preparation method provided by the present invention can be performed according to the following specific steps:
preparing fermented milk:
preparing fermentation liquor: heating appropriate amount of water to 40-48 deg.C, adding skimmed milk powder, adding 0.05-0.1g/kg defoaming agent to reduce foam during melting process, adding lactase after milk powder is dissolved sufficiently, stirring for 5-10min, mixing, standing, hydrating at 40-48 deg.C, and performing enzymolysis for 20-50 min;
homogenizing fermentation liquor: homogenizing the hydrated fermentation liquor by adopting a two-stage homogenization mode, wherein the primary homogenization pressure is 20-40bar, and the secondary homogenization pressure is 150-200 bar;
sterilization and lactase inactivation: (for white concentrated broth preparation): heating the homogenized fermentation liquor to 95-98 ℃, stirring and sterilizing for 5-10 minutes to obtain reconstituted milk; or browning, lactase inactivation: (for brown concentrated broth preparation): heating the homogenized fermentation liquor to 95-98 ℃, and stirring for browning for 2-2.5 hours to obtain brown reduced milk;
inoculating and fermenting: rapidly cooling the reduced milk or brown reduced milk to 34-38 ℃, adding the strain, standing and fermenting for 68-76 hours at the fermentation temperature of 34-38 ℃, and ending the fermentation when the titration acidity reaches 270-300 DEG T to obtain the fermented milk;
demulsifying fermented milk: stirring and demulsifying the fermented milk for 20-30 minutes;
and (3) homogenizing fermented milk: and homogenizing the fermented milk after demulsification by adopting a two-stage homogenization mode, wherein the primary homogenization pressure is 20-40bar, and the secondary homogenization pressure is 150-200 bar.
(II) preparing base material liquid:
preparing a base material: heating a proper amount of water to 55-65 ℃, slowly adding sucrose and pectin while stirring, and stirring at a high speed for 15-20 minutes to obtain a base material; homogenizing the base material by two-stage homogenization, wherein the first-stage homogenization pressure is 180-200bar, and the second-stage homogenization pressure is 20-40 bar;
ultrahigh temperature sterilization of base materials: and carrying out UHT sterilization on the homogenized base material at the sterilization temperature of 119 ℃ and 122 ℃ for 3-5s to obtain base material liquid.
And (III) aseptic mixing of fermented milk and base material liquid:
mixing the base material liquid and the fermented milk in an aseptic tank (the fermented milk accounts for 80-90% of the total volume), and stirring for 1-3 minutes.
(IV) homogenizing and sterilizing:
sterilizing the mixed liquid in the aseptic tank at 80 deg.C for 25s to obtain concentrated fermentation liquid.
(V) filling, packaging and transporting
Sterile packaging with an outer box or PE barrel, and refrigerating at 0-4 deg.C for transportation and storage.
The water content of the raw material of the concentrated fermentation broth is divided into two parts, one part is used as the raw material of the fermented milk, the other part is used as the raw material of the base material, and the specific dosage of the two parts can be determined according to the requirements in the actual preparation process.
The invention also provides the application of the concentrated fermentation liquor in the production of lactobacillus foods and catering.
The invention replaces the raw milk used by conventional fermentation with the milk powder, replaces the conventional reducing sugar and the milk powder browning with the lactase enzymolysis milk powder lactose, can improve the content of the fermented milk protein to a greater extent, adopts a high-protein long-time fermentation mode, makes up the deficiency of the milk powder fermentation flavor, has low cost, and is easy to popularize in general production enterprises and catering channels.
The concentrated fermentation liquor provided by the invention is a lactobacillus fermentation liquor with higher protein content (6-9g/100ml), higher lactobacillus number and good flavor, and is beneficial to promoting intestinal digestion and absorption and regulating intestinal flora balance in vivo.
The technical scheme provided by the invention greatly improves the content of the lactic acid bacteria and the content of the fermented milk protein in the fermentation liquid, can be directly used for lactic acid bacteria food production and catering, provides the possibility of lactic acid bacteria food production for food enterprises without lactic acid bacteria fermentation capacity, can reduce the production cost of the lactic acid bacteria food enterprises, is convenient and fast, and better occupies market competitiveness.
Detailed Description
The technical solutions of the present invention will be described in detail below in order to clearly understand the technical features, objects, and advantages of the present invention, but the present invention is not limited to the practical scope of the present invention.
The preparation process comprises the following steps:referring to the existing lactobacillus fermentation basic conditions, selecting different lactobacillus, different milk powder and different saccharides for primary blending, selecting different fermentation conditions for preparing high-protein concentrated fermented milk, preparing and sterilizing a base material by using white granulated sugar and a stable system, performing secondary blending on the fermented milk and the base material, homogenizing, sterilizing and canning to prepare concentrated fermentation liquor.
The preparation processes of the following comparative experiments, examples and comparative examples were carried out according to the following steps:
(1) preparation of fermented milk (primary batch):
preparing fermentation liquor: heating a proper amount of water to 40-48 ℃, adding a nitrogen source (namely milk powder and the like, particularly referring to specific examples and comparative examples) for melting; if lactase is added, after the nitrogen source is fully dissolved, adding a carbon source or adding lactase, stirring, mixing uniformly, standing, hydrating at constant temperature and carrying out enzymolysis, wherein the type and the adding amount of the carbon source, the adding amount of the lactase, the enzymolysis temperature and the enzymolysis time refer to specific examples and comparative examples;
homogenizing fermentation liquor: homogenizing the hydrated fermentation liquor by adopting a two-stage homogenization mode, wherein the primary homogenization pressure is 20-40bar, and the secondary homogenization pressure is 150-200 bar;
sterilization and lactase inactivation: (for white concentrated broth preparation): heating the homogenized fermentation liquor to 95-98 ℃, stirring and sterilizing for 5-10 minutes to obtain reconstituted milk; or browning, lactase inactivation: (for brown concentrated broth preparation): heating the homogenized fermentation liquor, stirring and browning to obtain brown reconstituted milk;
inoculating and fermenting: rapidly cooling the reduced milk or brown reduced milk to 34-38 deg.C, adding strain, standing for fermentation (the strain and fermentation time refer to specific examples and comparative examples), and testing the titer acidity of the fermentation broth when fermentation is completed, and ending fermentation to obtain fermented milk;
demulsifying fermented milk: stirring and demulsifying the fermented milk for 20-30 minutes;
and (3) homogenizing fermented milk: and homogenizing the fermented milk after demulsification by adopting a two-stage homogenization mode, wherein the primary homogenization pressure is 20-40bar, and the secondary homogenization pressure is 150-200 bar.
(II) preparing base material liquid:
preparing a base material: heating a proper amount of water to 55-65 ℃, slowly adding sucrose and pectin while stirring, and stirring at a high speed for 15-20 minutes to obtain a base material;
homogenizing the base material by two-stage homogenization, wherein the first-stage homogenization pressure is 180-200bar, and the second-stage homogenization pressure is 20-40 bar;
ultrahigh temperature sterilization of base materials: and carrying out UHT sterilization on the homogenized base material at the sterilization temperature of 119 ℃ and 122 ℃ for 3-5s to obtain base material liquid.
And (III) aseptic mixing of the fermented milk and the base material liquid (secondary blending):
mixing the base material liquid and the fermented milk in an aseptic tank (the fermented milk accounts for 80-90% of the total volume), and stirring for 1-3 minutes.
(IV) homogenizing and sterilizing:
sterilizing the mixed liquid in the aseptic tank at 80 deg.C for 25s to obtain concentrated fermentation liquid.
High protein fermentation contrast
Nitrogen source contrast for high protein fermentation
The preparation method comprises the steps of utilizing a one-step material preparation process in the preparation process, respectively selecting single whole milk powder, skim milk powder, desalted whey powder, whole milk powder and skim milk powder, compounding the three as a nitrogen source, primarily utilizing 8.0% of protein content to confirm the dosage of each component, adding 40-70G/kg of dextrose monohydrate, adding 0.05-0.1G/kg of defoamer in the material dissolving process to reduce foam, inoculating G078 for fermentation for 68-76h, and selecting the most suitable nitrogen source according to the material dissolving state, the fermentation state and the fermentation end point acidity.
Example 1
By utilizing a one-step material preparation process in the preparation process, 250G/kg of skim milk powder is selected as a nitrogen source, 50G/kg of dextrose monohydrate is added, browning at 95 ℃ is carried out for 2.5h, 0.05G/kg of defoaming agent is added in the material dissolving process to reduce foam, G078 is inoculated for fermentation for 72h, the material dissolving state and the fermentation state are observed, and the acidity of the fermentation end point is detected.
Comparative example 1
Respectively selecting firstly whole milk powder by utilizing a one-time material preparation process in the preparation process; ② desalting whey powder; ③ full cream powder: compounding the defatted milk powder in the ratio of 1 to 1; fourthly, whole milk powder: compounding the defatted milk powder in a ratio of 1: 2; whole milk powder: compounding the defatted milk powder in a ratio of 2: 1; sixthly, the whole milk powder: skim milk powder: compounding desalted whey powder as a nitrogen source at a ratio of 1:1:1, primarily determining the dosage of the nitrogen source by using the protein content of 8.0%, adding 50G/kg of dextrose monohydrate, adding 0.05G/kg of defoaming agent in the material dissolving process to reduce foam without browning, inoculating G078, fermenting for 72 hours, observing the material dissolving state and the fermenting state, and detecting the acidity of the fermentation end point.
As can be seen from the experimental results shown in table 1: 250g/kg of skim milk powder is used as a nitrogen source for browning or non-browning fermentation, the material melting state and the fermentation state are superior to other groups, the acidity of the fermentation end point is higher, and the effect of selecting 250g/kg of skim milk powder as the nitrogen source is better.
TABLE 1
High proteinComparison of fermentation carbon sources
By utilizing a one-time batching process in the preparation process, single glucose with different addition amounts or reducing sugar generated by enzymolysis of milk powder by lactase and sugar contained in the milk powder are respectively selected as a carbon source, 250G/kg of skim milk powder is used as a nitrogen source, 0.05-0.1G/kg of defoaming agent is added in the material dissolving process to reduce foam, G078 is inoculated for fermentation for 68-76h, the material dissolving state and the fermentation state are observed, and the acidity of the fermentation end point is detected.
Example 2
By utilizing a one-time batching process in the preparation process, reducing sugar generated by 50G/kg of glucose or 0.25G/kg of lactase for 30min of enzymolysis of the milk powder at 45 ℃ and sugar in the milk powder are used as carbon sources, 250G/kg of skim milk powder (based on the total weight of raw materials of concentrated fermentation liquor) is used as a nitrogen source, 0.05G/kg of defoaming agent is added in the material melting process to reduce foam, G078 is inoculated for fermentation for 72h, the material melting state and the fermentation state are observed, and the acidity at the fermentation end point is detected.
Comparative example 2
Respectively selecting 40g/kg of single glucose by utilizing a one-time material preparation process in the preparation process; 60g/kg of single glucose; ③ 70G/kg of single glucose is used as a carbon source, 250G/kg of skim milk powder is used as a nitrogen source, 0.05-0.1G/kg of defoaming agent is added in the material dissolving process to reduce foam, G078 is inoculated for fermentation for 72h, the material dissolving state and the fermentation state are verified, and the acidity of the fermentation end point is detected.
Comparative example 3
By utilizing a one-time material mixing process in the preparation process, 0.2g/kg of lactase is respectively selected; 0.5G/kg of lactase, reducing sugar produced by enzymolysis of the milk powder for 1 hour at 45 ℃ and sugar in the milk powder are used as carbon sources, 250G/kg of skim milk powder is used as a nitrogen source, 0.05-0.1G/kg of defoaming agent is added in the material dissolving process to reduce foam, G078 is inoculated for fermentation for 72 hours, the material dissolving state and the fermentation state are verified, and the acidity of the fermentation end point is detected.
Comparative example 4
By utilizing a one-time batching process in the preparation process, reducing sugar and sugar in milk powder which are generated by 0.25/kg of lactase and are subjected to enzymolysis at 45 ℃ are respectively selected as carbon sources, 250G/kg of skim milk powder is selected as a nitrogen source, 0.05-0.1G/kg of defoaming agent is added in the material melting process to reduce foam, G078 is inoculated for fermentation for 72h, the material melting state and the fermentation state are verified, and the acidity of the fermentation end point is detected.
As can be seen from the experimental results shown in table 2: 40-60g/kg glucose or 0.2-0.5g/kg lactase, reducing sugar produced by 20-30min enzymolysis of the milk powder at 40-50 ℃ and sugar in the milk powder are used as carbon sources to be fermented in a browning or non-browning mode, the material melting state and the fermentation state are superior to other groups, the acidity of the fermentation end point is high, the reducing sugar produced by 20-30min enzymolysis of the milk powder at 40-50 ℃ of the lactase at 0.2-0.5g/kg and the sugar in the milk powder are used as carbon sources, and the material melting effect is optimal, so the scheme is selected as the nitrogen source.
TABLE 2
High protein fermentation protein content comparison
Example 3
By utilizing a one-step material mixing process in the preparation process, reducing sugar produced by carrying out enzymolysis on milk powder for 25min by 0.25/kg of lactase at 45 ℃ and sugar in the milk powder are selected as carbon sources, fermented milk protein content of 10.0% (using amount of the skim milk powder of 312.5G/kg) is selected as a nitrogen source, 0.05G/kg of defoaming agent is added in the material dissolving process to reduce foam, G078 is inoculated for fermentation for 72h, the material dissolving state and the fermentation state are observed, and the acidity of the fermentation end point is detected.
Comparative example 6
By utilizing a one-step material preparation process in the preparation process, reducing sugar produced by carrying out enzymolysis on milk powder for 25min by 0.25/kg of lactase at 45 ℃ and sugar in the milk powder are selected as carbon sources, the use amount of the skim milk powder is determined by selecting the protein content of 11.0%, 0.05G/kg of defoaming agent is added in the material dissolving process to reduce foam, G078 is inoculated for fermentation for 72h, the material dissolving state and the fermentation state are observed, and the acidity of the fermentation end point is detected.
As can be seen from the experimental results shown in table 3: the protein content of 8.0-10.0% (the dosage of the skim milk powder is 250-312.5g/kg) is selected as the nitrogen source for browning or non-browning fermentation, the material state and the fermentation state are superior to other groups, so 250-312.5g/kg of the skim milk powder is selected as the nitrogen source.
TABLE 3
High protein fermentation strain comparison
By utilizing a one-step material preparation process in the preparation process, reducing sugar and sugar in the milk powder generated by enzymolysis of the milk powder at 40-50 ℃ by 0.2-0.5/kg of lactase are selected as carbon sources, 250g/kg of skim milk powder is selected as a nitrogen source, 0.05-0.1g/kg of defoaming agent is added in the material dissolving process to reduce foam, different strains are inoculated, fermentation is carried out under different fermentation conditions, the material dissolving state and the fermentation state are observed, and the acidity of the fermentation end point is detected.
Example 4
By utilizing a one-step batching process in the preparation process, 0.5kg of reducing sugar generated by lactase enzymolysis of milk powder at 45 ℃ for 25min and sugar in the milk powder are selected as carbon sources, 250G/kg of skim milk powder is selected as a nitrogen source, 0.05-0.1G/kg of defoaming agent is added in the material dissolving process to reduce foam, G078 is inoculated for fermentation for 72h, the material dissolving state and the fermentation state are observed, and the acidity at the fermentation end point is detected.
Comparative example 7
By utilizing a one-time batching process in the preparation process, reducing sugar produced by carrying out enzymolysis on milk powder for 25min by 0.25/kg of lactase at 45 ℃ and sugar in the milk powder are selected as carbon sources, 250G/kg of skim milk powder is selected as a nitrogen source, 0.05-0.1G/kg of defoaming agent is added in the material dissolving process to reduce foam, and the materials are respectively inoculated with G080 for fermentation for 12 h; ② G077 is fermented for 6h, the material melting state and the fermentation state are observed, and the acidity of the fermentation end point is detected.
As can be seen from the experimental results shown in table 4: the formula and the process are utilized to inoculate G078 for fermentation for 68-76h, and the material melting state and the fermentation state are superior to other groups, so the strain and the fermentation condition have better effect.
TABLE 4
Base comparison
By utilizing a secondary blending process in the preparation process, preparing a base material by selecting different adding amounts of stabilizers and different adding amounts of white granulated sugar, performing ultra-high temperature sterilization (the temperature is 119-122 ℃ and the sterilization time is 3-5s), performing secondary blending on the fermented milk and the base material (the fermented milk accounts for 80 percent of the total volume), homogenizing (30-50bar/180-200bar), sterilizing (70-80 ℃ and 25s), canning, preparing concentrated fermentation liquor, placing a sample in an incubator at 25 ℃ and 4 ℃ for heat preservation experiments, and observing the water separating condition and the sterilization effect.
Example 5
By utilizing a secondary blending process in the preparation process, 4g/kg of high-ester pectin and 20g/kg of white granulated sugar are selected to prepare a base material, the base material is sterilized at ultra-high temperature (the temperature is 121 ℃, and the sterilization time is 4s), secondary blending is carried out on the fermented milk and the base material, homogenization (40bar and 200bar), sterilization (80 ℃ and 25s) and canning are carried out, concentrated fermentation liquor is prepared, a sample is placed in an incubator at the temperature of 25 ℃ and 4 ℃ for carrying out heat preservation experiments, and the water precipitation condition and the sterilization effect are observed.
Comparative example 8
By utilizing a secondary material preparation process in the preparation process, firstly, 2g/kg of high-ester pectin is selected; preparing a base material by 6g/kg of high-ester pectin, carrying out ultra-high temperature sterilization (the temperature is 121 ℃ and the sterilization time is 4s), carrying out secondary batching on the fermented milk and the base material, homogenizing at 40bar/200bar), sterilizing (the temperature is 75 ℃ and 25s), canning, preparing concentrated fermentation liquor, placing a sample in an incubator at the temperature of 25 ℃ and 4 ℃ for carrying out heat preservation experiments, and observing the water evolution condition and the sterilization effect.
Comparative example 9
By utilizing a secondary batching process in the preparation process, 4g/kg of high-ester pectin and 40g/kg of white granulated sugar are selected; ② 2.5g/kg high ester pectin base material is prepared and sterilized at ultra high temperature (temperature 121 ℃, sterilization time 4s), the fermented milk and the base material are secondarily mixed, homogenized (40bar/200bar), sterilized (75 ℃, 25s) and canned to prepare concentrated fermentation liquor, the sample is placed in an incubator at 25 ℃ and 4 ℃ for heat preservation experiment, and the water separating condition and the sterilization effect are observed.
TABLE 5
As can be seen from the experimental results shown in table 5: by utilizing a secondary blending process in the preparation process, 3-5g/kg of high-ester pectin and 10-30g/kg of white granulated sugar are selected to prepare a base material, the base material is sterilized at the ultrahigh temperature of 119 ℃ and 122 ℃ for 3-5s, secondary blending is carried out on the fermented milk and the base material, the mixture is homogenized at the temperature of 30-50bar/180 ℃ and 200bar, sterilized at the temperature of 80 ℃ and 25s, and canned, and the base material preparation scheme has a good effect.
Claims (10)
1. A concentrated fermentation liquor is prepared by carrying out enzymolysis and fermentation on milk powder and lactase;
the raw materials of the concentrated fermentation liquor comprise milk powder, lactase and water, wherein the raw materials of the concentrated fermentation liquor comprise 200-285g/L milk powder and 0.2-0.5g/L lactase in terms of the total volume of the water;
preferably, the milk powder comprises skim milk powder and/or concentrated protein powder; more preferably, the concentrated protein powder comprises concentrated milk protein powder.
2. The concentrated fermentation broth of claim 1, wherein the feed stock for the concentrated fermentation broth further comprises, by volume of water: 10-30g/L of sucrose and 3-5g/L of pectin.
3. The concentrated fermentation broth of claim 1 or 2, wherein the feedstock for the concentrated fermentation broth further comprises: 0.05-0.1g/kg of defoaming agent.
4. A concentrated fermentation broth according to any one of claims 1-3, wherein the starting materials for the concentrated fermentation broth comprise, based on the total volume of water, 250g/L milk powder, 0.2-0.5g/L lactase, 20g/L sucrose, 4g/L pectin; the raw material also contains 0.05-0.1g/kg of defoaming agent.
5. The concentrated fermentation broth of any one of claims 1-4, wherein the enzymatic hydrolysis is carried out in the following manner:
heating appropriate amount of water to 40-48 deg.C, adding milk powder for melting, dissolving defatted milk powder, adding lactase, stirring for 5-10min, mixing, standing at 40-48 deg.C, hydrating at constant temperature, and performing enzymolysis for 20-50 min.
6. A concentrated fermentation broth according to claim 2 or 4, wherein the pectin is a high ester pectin.
7. A process for the preparation of a concentrated fermentation broth according to any one of claims 1-6 comprising the steps of:
heating a proper amount of water to 40-48 ℃, adding milk powder for melting, adding lactase after the milk powder is fully dissolved, stirring for 5-10min, uniformly mixing, then standing at 40-48 ℃, hydrating at constant temperature and performing enzymolysis for 30min to obtain fermentation liquor; preferably, when the concentrated fermentation broth contains a defoaming agent, the defoaming agent is added during the feed of the milk powder;
homogenizing the hydrated fermentation liquor by adopting a two-stage homogenization mode, wherein the primary homogenization pressure is 20-40bar, and the secondary homogenization pressure is 150-200 bar;
heating the homogenized fermentation liquor to 95-98 ℃, stirring and sterilizing for 5-10 minutes to obtain reconstituted milk; or heating the homogenized fermentation liquor to 95-98 ℃, and stirring for browning for 2-2.5 hours to obtain brown reduced milk;
rapidly cooling the reduced milk or brown reduced milk to 34-38 ℃, adding the strain, standing and fermenting for 68-76 hours at the fermentation temperature of 34-38 ℃, and ending the fermentation when the titration acidity reaches 270-300 DEG T to obtain the fermented milk; preferably, the bacterial species is lactobacillus paracasei, more preferably lactobacillus paracasei G078;
stirring and demulsifying the fermented milk for 20-30 minutes;
homogenizing the fermented milk after demulsification by adopting a two-stage homogenization mode, wherein the primary homogenization pressure is 20-40bar, and the secondary homogenization pressure is 150-200 bar;
sterilizing at 75-80 deg.C for 23-26s to obtain concentrated fermentation broth.
8. The process according to claim 7, wherein the concentrated fermentation broth, when it further comprises sucrose, pectin, is added in the form of a base material, and is prepared by the following steps:
heating a proper amount of water to 55-65 ℃, slowly adding sucrose and pectin while stirring, and stirring at a high speed for 15-20 minutes to obtain a base material;
homogenizing the base material by two-stage homogenization, wherein the first-stage homogenization pressure is 180-200bar, and the second-stage homogenization pressure is 20-40 bar;
and carrying out UHT sterilization on the homogenized base material at the sterilization temperature of 119 ℃ and 122 ℃ for 3-5s to obtain base material liquid.
9. The preparation method of claim 8, wherein the base material liquid and the fermented milk after demulsification and homogenization are mixed according to the following modes:
mixing the base material liquid and the fermented milk in an aseptic tank, and stirring for 1-3 minutes to obtain a mixed material liquid;
sterilizing the mixed liquid at 80 deg.C for 25s to obtain concentrated fermentation liquid.
10. Use of the concentrated fermentation broth according to any one of claims 1-6 in the production of lactic acid bacteria food, catering.
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| CN101874520A (en) * | 2009-11-13 | 2010-11-03 | 内蒙古伊利实业集团股份有限公司 | Fermented milk beverage containing red date particles and preparation method thereof |
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