CN114568496A - Black fermented milk and preparation method thereof - Google Patents

Black fermented milk and preparation method thereof Download PDF

Info

Publication number
CN114568496A
CN114568496A CN202011375432.2A CN202011375432A CN114568496A CN 114568496 A CN114568496 A CN 114568496A CN 202011375432 A CN202011375432 A CN 202011375432A CN 114568496 A CN114568496 A CN 114568496A
Authority
CN
China
Prior art keywords
cuttlefish juice
fermented milk
oil
milk
cuttlefish
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
Application number
CN202011375432.2A
Other languages
Chinese (zh)
Inventor
索超
尹小静
薛建岗
庞飞
张海斌
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Inner Mongolia Yili Industrial Group Co Ltd
Original Assignee
Inner Mongolia Yili Industrial Group Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Inner Mongolia Yili Industrial Group Co Ltd filed Critical Inner Mongolia Yili Industrial Group Co Ltd
Priority to CN202011375432.2A priority Critical patent/CN114568496A/en
Publication of CN114568496A publication Critical patent/CN114568496A/en
Pending legal-status Critical Current

Links

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
    • A23C9/13—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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)

Abstract

The invention provides black fermented milk added with cuttlefish juice and a preparation method thereof. The black fermented milk is prepared from a base material comprising cuttlefish juice microcapsule particles, fermented milk raw material milk and a sweetening agent, wherein the cuttlefish juice microcapsule particles are prepared from the cuttlefish juice microcapsule raw material milk, cuttlefish juice, rennet, lime and edible oil, and the protein content in the cuttlefish juice is more than 10 wt%. According to the black fermented milk and the preparation method thereof, the flavor of the cuttlefish juice can be guaranteed not to influence the flavor of the final product fermented milk, meanwhile, the black coloring effect is good, the fermented milk product with high stability and uniform texture is obtained, and the requirements on the taste, flavor and tissue state of the product are met.

Description

Black fermented milk and preparation method thereof
Technical Field
The invention relates to black fermented milk and a preparation method thereof.
Background
The fermented milk is a milk product prepared by fermenting raw milk under the action of a leaven. The substances such as carbon dioxide, acetic acid, diacetyl, acetaldehyde and the like are generated through the metabolism of microorganisms, and the unique flavor, texture and aroma are given to the final product.
In recent years, as the demand for consumption has increased, fermented milks having different flavors and tastes have been developed. At present, no black fermented milk with good taste and flavor has been developed.
Disclosure of Invention
The invention aims to provide black fermented milk added with cuttlefish juice and a preparation method thereof. However, the inventors of the present invention have recognized that the direct addition of cuttlefish juice to fermented milk may cause the fermented milk to have a fishy smell, which may affect the taste and flavor of the fermented milk product and may affect the consumer experience. In addition, conventionally, it has been generally necessary to add a stabilizer to fermented milk, and if not, the uniform texture of fermented milk cannot be maintained, and whey may precipitate.
The black fermented milk is added with the cuttlefish juice, so that the flavor of the cuttlefish juice is not influenced, and the black fermented milk has a good black coloring effect; even if no stabilizer is added additionally, the whey separation can be avoided, the fermented milk product with high stability and uniform texture can be obtained, and the requirements on the taste, flavor and tissue state of the product are met.
Therefore, the invention provides black fermented milk which is prepared from a base material comprising cuttlefish juice microcapsule particles, fermented milk raw material milk and a sweetening agent, wherein the cuttlefish juice microcapsule particles are prepared from cuttlefish juice microcapsule raw material milk, cuttlefish juice, rennin, lime and edible oil, and the protein content in the cuttlefish juice is more than 10 wt%.
In one mode, the cuttlefish juice microcapsule particles are water-in-oil microcapsule particles, and the particle size is 0.5-1 mm.
In one embodiment, the cuttlefish juice microcapsule particles are used in an amount of 0.2 to 2 wt% based on the total weight of the base material, and the weight ratio of the cuttlefish juice to the cuttlefish juice microcapsule raw material milk is 1:15 to 1: 25.
In one form, the lime includes one or more of calcium carbonate, calcium bicarbonate, calcium oxide, the edible oil includes one or more of sunflower oil, peanut oil, soybean oil, olive oil, rapeseed oil, sesame oil, and blend oil, the sweetener includes a first sweetener including one or more of white sugar and high fructose corn syrup, and a second sweetener including one or more of fructose, maltose, xylitol, acesulfame potassium, aspartame, sucralose, and cyclamate.
In one mode, the first sweetener comprises one or more of 1-2 wt% of white granulated sugar and 2-4 wt% of high fructose corn syrup compared with the total weight of the base material, the second sweetener comprises acesulfame-K and sucralose, and the weight ratio of acesulfame-K to sucralose is 0.05-1: 0.3 to 1.2.
The invention also provides a preparation method of the black fermented milk, which comprises the following steps:
step 1, mixing and stirring cuttlefish juice microcapsule raw material milk, cuttlefish juice and rennin to obtain cuttlefish juice-milk mixed solution, wherein the protein content in the cuttlefish juice is more than 10 wt%,
step 2, adding lime and edible oil into the cuttlefish juice-milk mixed solution to prepare cuttlefish juice microcapsule particles,
step 3, adding the cuttlefish juice microcapsule particles into fermented milk raw material milk, adding a sweetening agent, stirring to obtain a base material, and
and 4, sterilizing the base material, and then fermenting to obtain the black fermented milk, wherein the sterilization temperature is 85-93 ℃, and the sterilization time is 280-300 seconds.
In one embodiment, the weight ratio of the cuttlefish juice to the cuttlefish juice microcapsule raw material milk is 1: 15-1: 25, the cuttlefish juice microcapsule particles are water-in-oil microcapsule particles, the particle size of the water-in-oil microcapsule particles is 0.5-1 mm, and the usage amount of the cuttlefish juice microcapsule particles is 0.2-2 wt% of the total weight of the base material.
In one embodiment, in the step 2, lime and edible oil are added to the cuttlefish juice-milk mixed solution, and then stirred to form a water-in-oil emulsion, and an acid solution is added to the water-in-oil emulsion, and the water-in-oil emulsion is centrifuged, washed and aggregated to prepare the cuttlefish juice microcapsule particles.
In one embodiment, in the step 4, the sterilization temperature is 90 to 93 ℃, and the sterilization time is 290 to 300 seconds.
In one mode, the lime includes one or more of calcium carbonate, calcium bicarbonate, calcium oxide, the edible oil includes one or more of sunflower oil, peanut oil, soybean oil, olive oil, rapeseed oil, sesame oil and blend oil, the acid solution is glacial acetic acid, the sweetener includes first sweetener and second sweetener, first sweetener includes compare in the total weight of base material be 1 ~ 2 wt% white sugar and compare in the total weight of base material be 2 ~ 4 wt% in the high fructose syrup one or more, the second sweetener includes acesulfame potassium and sucralose, the weight ratio of acesulfame potassium with sucralose is 0.05 ~ 1: 0.3 to 1.2.
According to the black fermented milk and the preparation method thereof, the cuttlefish juice is embedded by using a microcapsule technology to form the cuttlefish juice microcapsule particles, so that the flavor of the cuttlefish juice is ensured not to influence the flavor of the final product fermented milk, and meanwhile, the black fermented milk has a good black coloring effect. By adding the cuttlefish juice microcapsule particles with high protein content, the fermented milk product has the advantages that the fermented milk texture is stabilized, the condition of whey separation is avoided, the stability of the fermented milk product is improved, the condition of whey separation can be avoided even if a stabilizer is not additionally added, and the fermented milk product with high stability and uniform texture is obtained. In addition, the cuttlefish juice is embedded by utilizing a microcapsule technology to form cuttlefish juice microcapsule particles, so that the phenomenon that the cuttlefish juice is directly added into the fermented milk to participate in pasteurization and generate adverse effects on the taste and flavor of the fermented milk is avoided, and the optimal pasteurization condition is determined to ensure that the taste, flavor and tissue state of the product meet the requirements.
Detailed Description
Hereinafter, the embodiments of the present invention will be described in order to further explain technical features, objects and advantageous effects of the present invention in more detail, but the scope of the present invention is not limited thereto.
In the present invention, unless otherwise specified, wt% means wt%.
The invention provides black fermented milk which is prepared from a base material comprising cuttlefish juice microcapsule particles, fermented milk raw material milk and a sweetening agent, wherein the cuttlefish juice microcapsule particles are prepared from cuttlefish juice microcapsule raw material milk, cuttlefish juice, rennin, lime and edible oil, and the protein content in the cuttlefish juice is more than 10 wt%.
Wherein the cuttlefish juice microcapsule particles can be water-in-oil type microcapsule particles, and the particle size can be 0.5-1 mm. The cuttlefish juice microcapsule particles may be used in an amount of 0.2 to 2 wt% compared to the total weight of the base material. The weight ratio of the cuttlefish juice to the cuttlefish juice microcapsule raw material milk is 1: 15-1: 25. The lime may comprise one or more of calcium carbonate, calcium bicarbonate, calcium oxide. The edible oil may comprise one or more of sunflower oil, peanut oil, soybean oil, olive oil, rapeseed oil, sesame oil and blend oil.
The sweetener may include a first sweetener, which may include one or more of white granulated sugar and high fructose corn syrup, and a second sweetener, which may include one or more of fructose, maltose, xylitol, acesulfame k, aspartame, sucralose, and cyclamate. In a preferred embodiment, the first sweetener may include one or more of 1 to 2 wt% of white sugar and 2 to 4 wt% of high fructose corn syrup, compared to the total weight of the base material, the second sweetener may include acesulfame k and sucralose, and the weight ratio of acesulfame k to sucralose may be 0.05 to 1: 0.3 to 1.2. By using the sweetening agent with the usage amount, the flavor and the taste of the product can be further ensured, and the sour-sweet ratio is more harmonious.
The invention also provides a preparation method of the black fermented milk, which comprises the following steps:
step 1, mixing and stirring cuttlefish juice microcapsule raw material milk, cuttlefish juice and rennin to obtain cuttlefish juice-milk mixed solution, wherein the protein content in the cuttlefish juice is more than 10 wt%,
step 2, adding lime and edible oil into the cuttlefish juice-milk mixed solution to prepare cuttlefish juice microcapsule particles,
step 3, adding the cuttlefish juice microcapsule particles into fermented milk raw material milk, adding a sweetening agent, stirring to obtain a base material, and
and 4, sterilizing the base material, and then fermenting to obtain the black fermented milk, wherein the sterilization temperature is 85-93 ℃, and the sterilization time is 280-300 seconds.
In the step 1, the raw material milk of the cuttlefish juice microcapsule may include whole milk, skim milk, and reconstituted milk. The cuttlefish juice is a juice in the cuttlefish sac, in which the protein content is, for example, 12% by weight. The weight ratio of the cuttlefish juice to the cuttlefish juice microcapsule raw material milk can be 1: 15-1: 25.
In the step 2, lime and edible oil may be added to the cuttlefish juice-milk mixed solution, and then stirred to form a water-in-oil type emulsion, and an acidic solution may be added to the water-in-oil type emulsion, and the water-in-oil type emulsion is subjected to centrifugal washing and aggregation to prepare the cuttlefish juice microcapsule particles. The cuttlefish juice microcapsule particles can be water-in-oil type microcapsule particles, and the particle size can be 0.5-1 mm.
The preparation of the cuttlefish juice microcapsule particles mainly adopts a physical washing centrifugal precipitation method to form water-in-oil emulsion, and then acid solution is added for centrifugal washing and aggregation to prepare the microencapsulated cuttlefish juice particles, so that the bad flavor of the cuttlefish juice can be well eliminated, and meanwhile, the function of stabilizing a fermented milk system is played in the preparation process of the fermented milk, so that the fermented milk has uniform texture, and whey is prevented from being separated out.
The acidic solution may be glacial acetic acid. The lime may comprise one or more of calcium carbonate, calcium bicarbonate, calcium oxide. The weight ratio of the cuttlefish juice microcapsule raw material milk to the lime can be 5: 1-8: 1. The edible oil may comprise one or more of sunflower oil, peanut oil, soybean oil, olive oil, rapeseed oil, sesame oil and blend oil. The weight ratio of the cuttlefish juice microcapsule raw material milk to the edible oil can be 1: 7-1: 9.
In the step 3, the cuttlefish juice microcapsule particles may be used in an amount of 0.2 to 2 wt% based on the total weight of the base material.
The sweetener may include a first sweetener, which may include one or more of white granulated sugar and high fructose corn syrup, and a second sweetener, which may include one or more of fructose, maltose, xylitol, acesulfame k, aspartame, sucralose, and cyclamate.
The first sweetener can comprise one or more of 1-2 wt% white granulated sugar compared to the total weight of the base stock and 2-4 wt% high fructose corn syrup compared to the total weight of the base stock. When the high fructose corn syrup is added as a substitute for white granulated sugar, the sucrose burden can be reduced while the mouthfeel of sweetness can be compensated. The second sweetening agent preferably comprises acesulfame-K and sucralose, the usage amount of the second sweetening agent can be 0.3-1 per thousand by weight compared with the total weight of the base material, and the weight ratio of acesulfame-K to sucralose is preferably (0.05-1): (0.3-1.2).
The raw milk of the fermented milk is fresh milk which accords with the raw milk acquisition standard GB6914 of the fresh milk in China, and can be one or more of whole milk, skim milk or partially skim milk. Wherein the milk can be fresh milk, or a reduction product prepared by reducing milk powder, condensed milk or whey protein.
The fermented milk of the present invention has a uniform texture without adding a stabilizer, and does not cause whey precipitation. However, in order to further improve the system stability of the fermented milk product, a stabilizer may also be added. The stabilizer can comprise one or more of sodium carboxymethylcellulose, carrageenan, konjac gum, gellan gum, xanthan gum, modified starch, pectin, agar, locust bean gum and guar gum, and in addition, one or more of acetylated distarch adipate and agar can be added into the base material as a compound stabilizer, so that the system stability of the fermented milk product can be improved.
The temperature for stirring to obtain the base material can be 50-55 ℃, the stirring time can be 30-60 minutes, and the stirring speed can be 500-800 rpm.
In the step 4, the conditions for sterilizing the base material are preferably as follows: the sterilization temperature is 90-93 ℃, and the sterilization time is 290-300 s.
The fermentation temperature can be 40-43 ℃, and the fermentation can be carried out until the acidity reaches 70-80 DEG T. Compared with the total weight of the base material, the amount of the leavening agent used for fermentation can be 0.001-0.002 wt%. The leavening agent can adopt one kind of probiotics or a combination of a plurality of probiotics, preferably one kind or a combination of more than two kinds of streptococcus thermophilus, lactobacillus bulgaricus, bifidobacterium lactis and lactobacillus rhamnosus.
In step 4, before sterilization, a step of degassing and homogenizing may be further included. The degassing pressure can be 18-20 MPa, and the degassing temperature can be 60-70 ℃.
The technical means of the present invention will be described in more detail with reference to the following examples, but it should be understood that the present invention is not limited to these examples.
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 raw materials adopted in the preparation method provided by the embodiment of the invention can be obtained commercially, and all the raw materials meet the requirements of relevant quality standards. The sanitation index, physical and chemical index and the like of the black fermented milk provided by the invention also meet the regulation of related quality standards.
Example 1
This example provides a method for producing black fermented milk, comprising the following steps (1a) to (1f), wherein cuttlefish juice microcapsule granules were produced in steps (1a) to (1b), and fermented milk was produced using the cuttlefish juice microcapsule granules in steps (1c) to (1 d).
Step (1 a): dissolving the defatted milk powder in distilled water to prepare a solution with the mass fraction of 40%, and stirring for 8 hours at 4 ℃ to obtain a defatted emulsion; to 38g of the defatted emulsion, 2g of cuttlefish juice and 500. mu.L of rennin (100U/mL) were added, and the mixture was stirred at 4 ℃ for 2 hours.
Step (1 b): adding 20g of cuttlefish juice-milk mixed solution into 3g of calcium carbonate, uniformly mixing, adding 150g of sunflower seed oil, stirring for 20 minutes under the action of a magnetic stirrer, adding 200 mu L of glacial acetic acid, standing for 30 minutes, centrifuging (2000 r/min, 2 minutes), and washing to prepare the cuttlefish juice microcapsule particles with the particle size of 0.5-1 mm.
Step (1 c): mixing 929.15g of fresh milk without degreasing treatment, 15g of white granulated sugar, 30g of high fructose corn syrup, 0.35g of sweetener (0.05 g of sucralose and 0.3g of acesulfame potassium) and 5g of cuttlefish juice microcapsule particles, and stirring at 55 ℃ for 25 minutes to obtain a base material;
step (1 d): degassing the base material at 65 deg.C under 18MPa, homogenizing under 30/180bar pressure, and sterilizing at 90 deg.C for 290 s;
step (1 e): cooling the sterilized base material to 40-43 ℃, adding 0.02g of a fermentation agent (comprising 0.01g of each of streptococcus thermophilus and lactobacillus bulgaricus), allowing the mixture to enter a fermentation tank filled with nitrogen through an aseptic filtration device, fermenting at 43 ℃, and stopping fermentation when the acidity reaches 70-75 DEG T;
step (1 f): filling, filling and sealing are carried out in closed sterile filling equipment, nitrogen is filled in the filling machine, and the filled fermented milk is refrigerated at 6 ℃ and then cooked to obtain the black fermented milk.
Example 2
This example provides a method for producing black fermented milk, including steps (2a) to (2 f). Among them, steps (2a) to (2b) were performed in the same manner as steps (1a) to (1b) in example 1 to prepare cuttlefish juice microcapsule granules.
Step (2 c): mixing 913.65g fresh milk/semi-skimmed milk/skimmed milk, 15g white sugar, 30g fructose-glucose syrup, 0.35g sweetener (0.05 g sucralose and 0.3g acesulfame potassium) and 9g cuttlefish juice microencapsulated particles, and stirring at 55 deg.C for 25 min to obtain base material;
step (2 d): degassing the base material at 65 deg.C under 18MPa, homogenizing under 30/180bar pressure, and sterilizing at 93 deg.C for 300 s;
step (2 e): cooling the sterilized base material to 40-43 ℃, adding 0.02g of a fermentation agent (comprising 0.01g of each of streptococcus thermophilus and lactobacillus bulgaricus), allowing the mixture to enter a fermentation tank filled with nitrogen through an aseptic filtration device, fermenting at 43 ℃, and stopping fermentation when the acidity reaches 70-75 DEG T;
step (2 f): filling, filling and sealing are carried out in closed sterile filling equipment, nitrogen is filled in the filling machine, and the filled fermented milk is refrigerated at 6 ℃ and then cooked to obtain the black fermented milk.
Example 3
This example provides a method for producing black fermented milk, comprising steps (3a) to (3 f). Among them, steps (3a) to (3b) were performed in the same manner as steps (1a) to (1b) in example 1 to prepare cuttlefish juice microcapsule granules.
Step (3 c): mixing 929.15g of fresh milk without degreasing treatment, 15g of white granulated sugar, 30g of high fructose corn syrup, 0.35g of sweetener (0.05 g of sucralose and 0.3g of acesulfame potassium) and 5g of cuttlefish juice microcapsule particles, and stirring at 55 ℃ for 25 minutes to obtain a base material;
step (3 d): degassing the base material at 65 deg.C under 18MPa, homogenizing under 30/180bar pressure, and sterilizing at 93 deg.C for 300 s;
step (3 e): cooling the sterilized base material to 40-43 ℃, adding 0.02g of a fermentation agent (comprising 0.01g of each of streptococcus thermophilus and lactobacillus bulgaricus), allowing the mixture to enter a fermentation tank filled with nitrogen through an aseptic filtration device, fermenting at 43 ℃, and stopping fermentation when the acidity reaches 70-75 DEG T;
step (3 f): filling, filling and sealing are carried out in closed sterile filling equipment, nitrogen is filled in the filling machine, and the filled fermented milk is refrigerated at 6 ℃ and then cooked to obtain the black fermented milk.
Example 4
This example provides a method for producing black fermented milk, including steps (4a) to (4 f). Among them, steps (4a) to (4b) were performed in the same manner as steps (1a) to (1b) in example 1 to prepare cuttlefish juice microcapsule granules.
Step (4 c): mixing 929.15g of fresh milk without degreasing treatment, 15g of white granulated sugar, 30g of high fructose corn syrup, 0.35g of sweetener (0.05 g of sucralose and 0.3g of acesulfame potassium) and 5g of cuttlefish juice microcapsule particles, and stirring at 55 ℃ for 25 minutes to obtain a base material;
step (4 d): degassing the base material at 55 deg.C under 18MPa, homogenizing under 30/180bar pressure, and sterilizing at 85 deg.C for 280 s;
step (4 e): cooling the sterilized base material to 40-43 ℃, adding 0.02g of a fermentation agent (comprising 0.01g of each of streptococcus thermophilus and lactobacillus bulgaricus), allowing the mixture to enter a fermentation tank filled with nitrogen through an aseptic filtration device, fermenting at 43 ℃, and stopping fermentation when the acidity reaches 70-75 DEG T;
step (4 f): filling, filling and sealing are carried out in closed sterile filling equipment, nitrogen is filled in the filling machine, and the filled fermented milk is refrigerated at 6 ℃ and then cooked to obtain the black fermented milk.
Comparative example 1
This comparative example provides a method for producing black fermented milk, including the following steps (1 'c) to (1' f). The preparation method does not relate to the preparation of cuttlefish juice microcapsule particles, and the cuttlefish juice is directly added into the base material to prepare the fermented milk.
Step (1' c): mixing 929.15g of non-defatted fresh milk, 15g of white sugar, 30g of high fructose corn syrup, 0.35g of sweetener (0.05 g of sucralose and 0.3g of acesulfame potassium) and 5g of cuttlefish juice, and stirring at 55 deg.C for 25 min to obtain base material;
step (1'd): degassing the base material at 65 deg.C under 18MPa, homogenizing under 30/180bar pressure, and sterilizing at 90 deg.C for 290 s;
step (1' e): cooling the sterilized base material to 40-43 ℃, adding 0.02g of a fermentation agent (comprising 0.01g of each of streptococcus thermophilus and lactobacillus bulgaricus), allowing the mixture to enter a fermentation tank filled with nitrogen through an aseptic filtration device, fermenting at 43 ℃, and stopping fermentation when the acidity reaches 70-75 DEG T;
step (1' f): filling, filling and sealing are carried out in closed sterile filling equipment, nitrogen is filled in the filling machine, and the filled fermented milk is refrigerated at 6 ℃ and then cooked to obtain the black fermented milk.
Comparative example 2
The present comparative example provides a method for producing black fermented milk, including steps (2 'a) to (2' f). Among these, steps (2 'a) to (2' b) were performed in the same manner as steps (1a) to (1b) in example 1 to prepare cuttlefish juice microcapsule granules.
Step (2' c): 929.15g of fresh milk without degreasing treatment, 15g of white granulated sugar, 30g of high fructose corn syrup, 0.35g of sweetener (0.05 g of sucralose and 0.3g of acesulfame potassium) and 5g of cuttlefish juice microcapsule particles are mixed, and stirred for 25 minutes at 55 ℃ to obtain a base material;
step (2'd): degassing the base material at 55 deg.C under 18MPa, homogenizing under 30/180bar pressure, and sterilizing at 95 deg.C for 310 s;
step (2' e): cooling the sterilized base material to 40-43 ℃, adding 0.02g of a fermentation agent (comprising 0.01g of each of streptococcus thermophilus and lactobacillus bulgaricus), allowing the mixture to enter a fermentation tank filled with nitrogen through an aseptic filtration device, fermenting at 43 ℃, and stopping fermentation when the acidity reaches 70-75 DEG T;
step (2' f): filling, filling and sealing are carried out in closed sterile filling equipment, nitrogen is filled in the filling machine, and the filled fermented milk is refrigerated at 6 ℃ and then cooked to obtain the black fermented milk.
Comparative example 3
This comparative example provides a method for producing fermented milk, including steps (3 'c) to (3' f). The preparation method does not relate to the preparation of cuttlefish juice microcapsule particles, only relates to the preparation of fermented milk without adding cuttlefish juice, and adds a stabilizer in the base material.
Step (3' c): 913.65g of fresh milk/semi-skimmed milk/skimmed milk, 15g of white granulated sugar, 30g of high fructose corn syrup, 9g of compound stabilizer (consisting of 6g of acetylated distarch adipate and 3g of agar), 0.35g of sweetener (0.05 g of sucralose and 0.3g of acesulfame potassium) and 5g of cuttlefish juice microcapsule particles are mixed, and stirred at 55 ℃ for 25 minutes to obtain a base material;
step (3'd): degassing the base material at 65 deg.C under 18MPa, homogenizing under 30/180bar pressure, and sterilizing at 93 deg.C for 300 s;
step (3' e): cooling the sterilized base material to 40-43 ℃, adding 0.02g of a fermentation agent (comprising 0.01g of each of streptococcus thermophilus and lactobacillus bulgaricus), allowing the mixture to enter a fermentation tank filled with nitrogen through an aseptic filtration device, fermenting at 43 ℃, and stopping fermentation when the acidity reaches 70-75 DEG T;
step (3' f): filling, filling and sealing are carried out in closed sterile filling equipment, nitrogen is filled in the filling machine, and the filled fermented milk is refrigerated at 6 ℃ and then is cooked to obtain the fermented milk.
Comparative example 4
This comparative example provides a method for producing fermented milk, including steps (4 'c) to (4' f). The preparation method does not relate to the preparation of cuttlefish juice microcapsule particles, only relates to the preparation of fermented milk without adding cuttlefish juice, and adds starch in the base material.
Step (4' c): mixing 929.15g of non-defatted fresh milk, 15g of white sugar, 30g of high fructose corn syrup, 0.35g of sweetener (0.05 g of sucralose and 0.3g of acesulfame potassium) and 5g of starch, and stirring at 55 deg.C for 25 min to obtain base material;
step (4'd): degassing the base material at 65 deg.C under 18MPa, homogenizing under 30/180bar pressure, and sterilizing at 90 deg.C for 290 s;
step (4' e): cooling the sterilized base material to 40-43 ℃, adding 0.02g of a fermentation agent (comprising 0.01g of each of streptococcus thermophilus and lactobacillus bulgaricus), allowing the mixture to enter a fermentation tank filled with nitrogen through an aseptic filtration device, fermenting at 43 ℃, and stopping fermentation when the acidity reaches 70-75 DEG T;
step (4' f): filling, filling and sealing are carried out in closed sterile filling equipment, nitrogen is filled in the filling machine, and the filled fermented milk is refrigerated at 6 ℃ and then is cooked to obtain the fermented milk.
Comparative example 5
This comparative example provides a method for producing fermented milk, including steps (5 'c) to (5' f). The preparation method does not relate to the preparation of cuttlefish juice microcapsule particles, and only relates to the preparation of fermented milk without adding cuttlefish juice.
Step (5' c): 929.15g of non-defatted fresh milk, 15g of white granulated sugar, 30g of high fructose corn syrup and 0.35g of sweetener (0.05 g of sucralose and 0.3g of acesulfame potassium) are mixed, stirred at 55 ℃ for 25 minutes,
obtaining a base material;
step (5'd): degassing the base material at 65 deg.C under 18MPa, homogenizing under 30/180bar pressure, and sterilizing at 90 deg.C for 290 s;
step (5' e): cooling the sterilized base material to 40-43 ℃, adding 0.02g of a fermentation agent (comprising 0.01g of each of streptococcus thermophilus and lactobacillus bulgaricus), allowing the mixture to enter a fermentation tank filled with nitrogen through an aseptic filtration device, fermenting at 43 ℃, and stopping fermentation when the acidity reaches 70-75 DEG T;
step (5' f): filling, filling and sealing are carried out in closed sterile filling equipment, nitrogen is filled in the filling machine, and the filled fermented milk is refrigerated at 6 ℃ and then is cooked to obtain the fermented milk.
Evaluation of
The fermented milks obtained in examples 1 to 4 and comparative examples 1 to 5 were evaluated for texture, color, flavor, and texture. The scoring criteria are shown in table 1, and the evaluation results are shown in table 2.
[ Table 1]
Figure BDA0002807084470000111
[ Table 2]
Figure BDA0002807084470000112
[ Table 3]
Figure BDA0002807084470000113
Figure BDA0002807084470000121
In examples 1 to 3, cuttlefish juice was prepared into cuttlefish juice microcapsule particles, black fermented milk was prepared using the cuttlefish juice microcapsule particles, and the sterilization conditions satisfied 90 to 93 ℃ for 290 to 300 seconds, and as a result, the obtained fermented milk had a rich characteristic flavor, a harmonious aroma, a good black coloring effect, and exhibited good stability, uniform texture, and good taste in terms of texture and color.
In example 4, cuttlefish juice was prepared into cuttlefish juice microcapsule particles, and black fermented milk was prepared using the same under the sterilization conditions of 85 ℃ and 280 seconds, and as a result, the obtained fermented milk had a weak characteristic flavor, a harmonious aroma, a good black coloring effect, good stability in texture and color, uniform texture, and good taste. It is clear that the fermented milk of example 4 has a good flavor, but is slightly inferior to examples 1 to 3.
In comparative example 1, black fermented milk was prepared by directly adding cuttlefish juice to a base without making cuttlefish juice microcapsule granules, and the other steps were the same as in example 1, and as a result, the obtained fermented milk showed good stability and uniform texture in terms of texture and color, but had light characteristic flavor and less harmony in aroma. It is clear that the flavor of the fermented milk of comparative example 1 is significantly inferior to that of examples 1 to 4.
In comparative example 2, the sterilization conditions were 95 ℃ and 310 seconds, and as a result, the obtained fermented milk exhibited good stability and uniform texture in texture and color, but had a weak characteristic flavor and less harmony in aroma. It is clear that the fermented milk of comparative example 2 is significantly inferior in flavor to examples 1 to 4.
In comparative examples 3 and 4, not cuttlefish juice but a combination stabilizer and starch were used as the stabilizer in the preparation of the fermented milk, and as a result, the fermented milk obtained was rich in characteristic flavor, harmonious in aroma, good in stability in texture and color, uniform in texture, and good in mouthfeel, as in examples 1 to 4. It can be seen that in examples 1 to 4, high stability and uniform texture similar to those obtained when a stabilizer was added could be obtained without adding any additional stabilizer or starch.
In comparative example 5, not using cuttlefish juice nor using a built-up stabilizer or starch in the preparation of the fermented milk, the fermented milk obtained had a strong characteristic flavor, a harmonious aroma, and a good mouthfeel, but had a less uniform texture and a small amount of whey precipitated, i.e., exhibited poor stability and non-uniform texture in terms of texture and color. It was found that the stability of the fermented milk and the texture uniformity were reduced in the case of not using cuttlefish juice having a high protein content as compared with examples 1 to 4.
Based on the results, the cuttlefish juice microcapsule particles are formed by embedding cuttlefish juice by using a microcapsule technology, so that the flavor of the cuttlefish juice does not influence the flavor of the final product fermented milk, and the black coloring effect is good. By adding the cuttlefish juice microcapsule particles with high protein content, the fermented milk product has the advantages that the fermented milk texture is stabilized, the condition of whey separation is avoided, the stability of the fermented milk product is improved, the condition of whey separation can be avoided even if a stabilizer is not additionally added, and the fermented milk product with high stability and uniform texture is obtained. In addition, the cuttlefish juice is embedded by utilizing a microcapsule technology to form cuttlefish juice microcapsule particles, so that the phenomenon that the cuttlefish juice is directly added into the fermented milk to participate in pasteurization and generate adverse effects on the taste and flavor of the fermented milk is avoided, and the optimal pasteurization condition is determined to ensure that the taste, flavor and tissue state of the product meet the requirements.
Possibility of industrial application
The black fermented milk and the preparation method thereof can ensure that the flavor of the cuttlefish juice does not influence the flavor of the final product fermented milk, and simultaneously have good black coloring effect, so that the fermented milk product with high stability and uniform texture is obtained, the taste, flavor and tissue state of the product meet the requirements, a certain basis is provided for the development of the black fermented milk industry, and the black fermented milk has good industrial practicability.

Claims (10)

1. The black fermented milk is characterized by being prepared from a base material comprising cuttlefish juice microcapsule particles, fermented milk raw material milk and a sweetening agent, wherein the cuttlefish juice microcapsule particles are prepared from cuttlefish juice microcapsule raw material milk, cuttlefish juice, rennin, lime and edible oil, and the protein content in the cuttlefish juice is more than 10 wt%.
2. The black fermented milk according to claim 1, wherein the cuttlefish juice microcapsule particles are water-in-oil microcapsule particles, and the particle size is 0.5-1 mm.
3. The black fermented milk according to claim 1, wherein the cuttlefish juice microcapsule particles are used in an amount of 0.2 to 2 wt% and a weight ratio of the cuttlefish juice to the cuttlefish juice microcapsule raw milk is 1:15 to 1:25, based on the total weight of the base.
4. The black fermented milk according to claim 1, wherein the lime comprises one or more of calcium carbonate, calcium bicarbonate, calcium oxide, the edible oil comprises one or more of sunflower oil, peanut oil, soybean oil, olive oil, rapeseed oil, sesame oil, and blend oil, the sweetener comprises a first sweetener comprising one or more of white granulated sugar and high fructose corn syrup, and a second sweetener comprising one or more of fructose, maltose, xylitol, acesulfame, aspartame, sucralose, and cyclamate.
5. The black fermented milk according to any one of claims 1 to 4, wherein the first sweetener comprises one or more of 1 to 2 wt% of white granulated sugar and 2 to 4 wt% of high fructose corn syrup, based on the total weight of the base material, and the second sweetener comprises acesulfame potassium and sucralose, and the weight ratio of acesulfame potassium to sucralose is 0.05 to 1: 0.3 to 1.2.
6. A method for preparing black fermented milk is characterized by comprising the following steps:
step 1, mixing and stirring cuttlefish juice microcapsule raw material milk, cuttlefish juice and rennin to obtain cuttlefish juice-milk mixed solution, wherein the protein content in the cuttlefish juice is more than 10 wt%,
step 2, adding lime and edible oil into the cuttlefish juice-milk mixed solution to prepare cuttlefish juice microcapsule particles,
step 3, adding the cuttlefish juice microcapsule particles into fermented milk raw material milk, adding a sweetening agent, stirring to obtain a base material, and
and 4, sterilizing the base material, and then fermenting to obtain the black fermented milk, wherein the sterilization temperature is 85-93 ℃, and the sterilization time is 280-300 seconds.
7. The method for preparing black fermented milk according to claim 6, wherein the weight ratio of the cuttlefish juice to the cuttlefish juice microcapsule raw milk is 1:15 to 1:25, the cuttlefish juice microcapsule particles are water-in-oil microcapsule particles, the particle size of the water-in-oil microcapsule particles is 0.5 to 1mm, and the usage amount of the cuttlefish juice microcapsule particles is 0.2 to 2 wt% based on the total weight of the base material.
8. The method of producing black fermented milk according to claim 6, wherein in step 2, the cuttlefish juice-milk mixture is added with lime and edible oil, stirred to form a water-in-oil emulsion, and added with an acidic solution, and centrifuged, washed and aggregated to prepare the cuttlefish juice microcapsule particles.
9. The method for preparing black fermented milk according to claim 6, wherein in the step 4, the sterilization temperature is 90-93 ℃, and the sterilization time is 290-300 seconds.
10. The method for preparing black fermented milk according to any one of claims 6 to 9, wherein the lime comprises one or more of calcium carbonate, calcium bicarbonate and calcium oxide, the edible oil comprises one or more of sunflower oil, peanut oil, soybean oil, olive oil, rapeseed oil, sesame oil and blend oil, the acidic solution is glacial acetic acid, the sweetener comprises a first sweetener and a second sweetener, the first sweetener comprises one or more of 1 to 2 wt% of white granulated sugar compared with the total weight of the base material and 2 to 4 wt% of high fructose corn syrup compared with the total weight of the base material, the second sweetener comprises acesulfame potassium and sucralose, and the weight ratio of acesulfame potassium to sucralose is 0.05 to 1: 0.3 to 1.2.
CN202011375432.2A 2020-11-30 2020-11-30 Black fermented milk and preparation method thereof Pending CN114568496A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202011375432.2A CN114568496A (en) 2020-11-30 2020-11-30 Black fermented milk and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202011375432.2A CN114568496A (en) 2020-11-30 2020-11-30 Black fermented milk and preparation method thereof

Publications (1)

Publication Number Publication Date
CN114568496A true CN114568496A (en) 2022-06-03

Family

ID=81767433

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202011375432.2A Pending CN114568496A (en) 2020-11-30 2020-11-30 Black fermented milk and preparation method thereof

Country Status (1)

Country Link
CN (1) CN114568496A (en)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101597604A (en) * 2009-05-06 2009-12-09 任发政 A kind of preparation method of micro-encapsulation bifidobacteria
CN106942371A (en) * 2017-01-24 2017-07-14 湖南金健乳业股份有限公司 Black cereal Yoghourt and preparation method thereof
CN110583844A (en) * 2019-10-09 2019-12-20 临夏壹清食品有限公司 Preparation method of black ice cream
CN111248267A (en) * 2018-11-30 2020-06-09 内蒙古伊利实业集团股份有限公司 Interesting dirty-organ yoghourt and preparation method thereof
CN111670929A (en) * 2020-06-19 2020-09-18 青岛科技大学 Microcapsule-embedded squid ink melanin biscuit and preparation method thereof

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101597604A (en) * 2009-05-06 2009-12-09 任发政 A kind of preparation method of micro-encapsulation bifidobacteria
CN106942371A (en) * 2017-01-24 2017-07-14 湖南金健乳业股份有限公司 Black cereal Yoghourt and preparation method thereof
CN111248267A (en) * 2018-11-30 2020-06-09 内蒙古伊利实业集团股份有限公司 Interesting dirty-organ yoghourt and preparation method thereof
CN110583844A (en) * 2019-10-09 2019-12-20 临夏壹清食品有限公司 Preparation method of black ice cream
CN111670929A (en) * 2020-06-19 2020-09-18 青岛科技大学 Microcapsule-embedded squid ink melanin biscuit and preparation method thereof

Similar Documents

Publication Publication Date Title
KR101253082B1 (en) Acidic milk drink
EP2649884B2 (en) Process for producing cream cheese
CN102972522B (en) Probiotic milk and preparation method thereof
CN104996564A (en) Fermented milk free from cane sugar and preparation method of fermented milk free from cane sugar
CN105558012A (en) Drinking type fermented milk and preparation method thereof
CN107212090B (en) Fermented milk beverage and preparation method thereof
CN111317035A (en) Sour processed cheese containing probiotics and preparation method thereof
CN101999458B (en) Frozen yoghourt with special flavor and preparation method thereof
CN106259935B (en) A kind of probiotics fruit juice acidified milk and preparation method thereof
US20200288736A1 (en) Cultured Dairy Products and Method of Preparation
CN111758780A (en) Drinking type yoghourt and preparation method thereof
CN111109360A (en) Miracle fruit-containing yoghourt and preparation method thereof
JP2004261139A (en) Acidic soya milk drink and method for producing the same
JP3864822B2 (en) Fermented soymilk and method for producing the same
CN112535211A (en) Lactobacillus beverage and preparation method thereof
CN104957696A (en) Production process of probiotic bacteria fermentation type beverage
CN112868812A (en) Milk sucking cheese
CN104585315B (en) A kind of preparation method of fermented type milk-containing carbonating beverage
CN114568496A (en) Black fermented milk and preparation method thereof
CN106070622A (en) Yoghourt containing microbial source polyglucose and preparation method thereof
JP2008061518A (en) Method for producing peptides-containing acidic milk beverage
JPH0771448B2 (en) Non-fat ice cream and its manufacturing method
CN113243423A (en) Lactose-free milk-containing beverage and preparation method thereof
CN112825918A (en) Refreshing lactobacillus beverage and preparation method thereof
CN114762507A (en) Black tomato yoghourt and preparation method 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: 20220603

RJ01 Rejection of invention patent application after publication