CN114568497A - Nut-flavored fermented milk and preparation method thereof - Google Patents
Nut-flavored fermented milk and preparation method thereof Download PDFInfo
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- CN114568497A CN114568497A CN202011376958.2A CN202011376958A CN114568497A CN 114568497 A CN114568497 A CN 114568497A CN 202011376958 A CN202011376958 A CN 202011376958A CN 114568497 A CN114568497 A CN 114568497A
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- 235000015140 cultured milk Nutrition 0.000 title claims abstract description 52
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 43
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 28
- 239000006071 cream Substances 0.000 claims abstract description 27
- 239000005018 casein Substances 0.000 claims abstract description 24
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims abstract description 24
- 235000021240 caseins Nutrition 0.000 claims abstract description 24
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 23
- 239000001509 sodium citrate Substances 0.000 claims abstract description 23
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 22
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 22
- 235000000346 sugar Nutrition 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 235000013336 milk Nutrition 0.000 claims description 58
- 239000008267 milk Substances 0.000 claims description 58
- 210000004080 milk Anatomy 0.000 claims description 58
- 239000004615 ingredient Substances 0.000 claims description 36
- 238000002156 mixing Methods 0.000 claims description 27
- 235000014571 nuts Nutrition 0.000 claims description 27
- 235000020185 raw untreated milk Nutrition 0.000 claims description 18
- 239000000463 material Substances 0.000 claims description 17
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims description 16
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 13
- 235000001543 Corylus americana Nutrition 0.000 claims description 11
- 235000007466 Corylus avellana Nutrition 0.000 claims description 11
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 11
- 239000003995 emulsifying agent Substances 0.000 claims description 11
- 238000000855 fermentation Methods 0.000 claims description 11
- 230000004151 fermentation Effects 0.000 claims description 11
- 239000003381 stabilizer Substances 0.000 claims description 11
- 230000001954 sterilising effect Effects 0.000 claims description 11
- 239000000126 substance Substances 0.000 claims description 11
- 235000013312 flour Nutrition 0.000 claims description 10
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 7
- 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 claims description 6
- 235000010855 food raising agent Nutrition 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 6
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 5
- SRBFZHDQGSBBOR-HWQSCIPKSA-N L-arabinopyranose Chemical compound O[C@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-HWQSCIPKSA-N 0.000 claims description 5
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 5
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 5
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 5
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 5
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical group [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 claims description 5
- 244000144725 Amygdalus communis Species 0.000 claims description 4
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 4
- 235000020224 almond Nutrition 0.000 claims description 4
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 4
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 229930091371 Fructose Natural products 0.000 claims description 2
- 239000005715 Fructose Substances 0.000 claims description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 2
- 240000006711 Pistacia vera Species 0.000 claims description 2
- 235000003447 Pistacia vera Nutrition 0.000 claims description 2
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 claims description 2
- 229930182830 galactose Natural products 0.000 claims description 2
- 235000020233 pistachio Nutrition 0.000 claims description 2
- 229960000999 sodium citrate dihydrate Drugs 0.000 claims description 2
- 240000009226 Corylus americana Species 0.000 claims 1
- 229930006000 Sucrose Natural products 0.000 claims 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims 1
- 229920001542 oligosaccharide Polymers 0.000 claims 1
- 238000004448 titration Methods 0.000 claims 1
- 239000008256 whipped cream Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 21
- 235000019634 flavors Nutrition 0.000 abstract description 19
- 235000019640 taste Nutrition 0.000 abstract description 6
- 239000005862 Whey Substances 0.000 abstract description 5
- 102000007544 Whey Proteins Human genes 0.000 abstract description 5
- 108010046377 Whey Proteins Proteins 0.000 abstract description 5
- 230000004927 fusion Effects 0.000 abstract description 5
- 239000002253 acid Substances 0.000 abstract description 2
- 230000035807 sensation Effects 0.000 abstract description 2
- 235000019615 sensations Nutrition 0.000 abstract description 2
- 238000001556 precipitation Methods 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 20
- 235000020200 pasteurised milk Nutrition 0.000 description 15
- 238000000265 homogenisation Methods 0.000 description 14
- 239000000839 emulsion Substances 0.000 description 11
- 241000723382 Corylus Species 0.000 description 10
- 238000011156 evaluation Methods 0.000 description 7
- 238000007872 degassing Methods 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 239000007858 starting material Substances 0.000 description 5
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical compound CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 description 4
- 239000001814 pectin Substances 0.000 description 4
- 229920001277 pectin Polymers 0.000 description 4
- 235000010987 pectin Nutrition 0.000 description 4
- 238000005057 refrigeration Methods 0.000 description 4
- 229940100486 rice starch Drugs 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 238000001514 detection method Methods 0.000 description 3
- 150000002148 esters Chemical class 0.000 description 3
- 230000003631 expected effect Effects 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 238000012795 verification Methods 0.000 description 3
- 230000032683 aging Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000014048 cultured milk product Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 235000013618 yogurt Nutrition 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 239000000337 buffer salt Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102200056307 rs74315287 Human genes 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C3/00—Preservation of milk or milk preparations
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Dairy Products (AREA)
Abstract
The invention provides nut-flavored fermented milk and a preparation method thereof. The nut-flavored fermented milk comprises egg white protein, reducing sugar, white granulated sugar, cream, casein powder and sodium citrate; the preparation process of the nut-flavored fermented milk comprises the step of browning by taking egg white protein, reducing sugar and white granulated sugar as raw materials; and the mass ratio of the cream, the casein to the sodium citrate is 3-26: 1-15: 0.1-1.5. The technical scheme of the invention well solves the problems of obvious granular sensation, rough mouthfeel, acid feeling of the product and later-stage flavor harmony of the product of the nut powder in the nut fermented milk. The nut flavor fermented milk disclosed by the invention is strong and unique in flavor and flavor, fine and smooth in taste, and capable of well controlling the acidity of the product to solve the flavor fusion problem in the later period, the quality guarantee period can reach more than 28 days, and the product is stable in state and free of whey precipitation in the quality guarantee period.
Description
Technical Field
The invention relates to nut-flavored fermented milk and a preparation method thereof, and belongs to the technical field of fermented milk product preparation.
Background
Flavored fermented milk with nut powder and other ingredients is a common fermented milk product. However, the flavor of nuts and the flavor of fermented milk are likely to be inconsistent and have poor fusion effect, and the post-souring and mouthfeel of fermented milk are affected by the addition of nut components.
In order to solve the problems, in the prior art, a strain with weak post-acidification is adopted, the number of viable bacteria is controlled or buffer salt is added, so that the sourness of the product is improved, the post-acidification and the taste of the fermented milk with the nut flavor are improved, and the fusion of the sourness and the nut flavor is enhanced.
Disclosure of Invention
In order to solve the technical problems, the invention aims to provide the nut-flavor fermented milk, which enhances the fusibility and harmony of the sour feeling and the nut flavor and prolongs the shelf life of the product by a browning process and the proportion of cream, casein and sodium citrate in a formula.
In order to achieve the purpose, the invention provides nut-flavored fermented milk which comprises raw materials including egg white protein, reducing sugar, white granulated sugar, cream, casein powder and sodium citrate;
the preparation process of the nut-flavored fermented milk comprises the step of browning by taking egg white protein, reducing sugar and white granulated sugar as raw materials;
and the mass ratio of the cream, the casein to the sodium citrate is 3-26: 1-15: 0.1-1.5;
preferably, the nut powder is added in an amount of 3-20 parts by weight in 1000 parts by weight of the nut flavored fermented milk.
According to a particular embodiment of the present invention, preferably, the nut flavored hair is in parts by weightThe raw materials of the fermented milk comprise: 930 parts of raw milk 845 materials, 3-20 parts of nut powder, 1-15 parts of casein powder, 50-85 parts of white granulated sugar, 3-26 parts of dilute cream, 1-5 parts of egg white protein powder, 0.1-1.2 parts of emulsifier, 0.1-1.5 parts of sodium citrate, 0.1-12 parts of stabilizer and 1 x 10 parts of leavening agent9cfu/g-5×109cfu/g, reducing sugar 2.5-7 parts.
According to a specific embodiment of the present invention, preferably, the reducing sugar comprises one or a combination of two or more of glucose, fructose, maltose, galactose, L-arabinose, xylo-oligosaccharide, xylose, and the like.
According to a particular embodiment of the invention, preferably, the cream is a whipping cream with a fat content of 40%.
According to a particular embodiment of the present invention, preferably, said sodium citrate is sodium citrate dihydrate.
According to a particular embodiment of the present invention, preferably, the nut flour comprises one or a combination of two or more of hazelnut flour, almond flour, pistachio flour, almond flour, and the like.
According to a particular embodiment of the present invention, the stabilizers and emulsifiers used for the fermented milk may be those commonly used in the art, such as: low-ester pectin, diacetyl tartaric acid ester monoglyceride and diglyceride, rice starch and the like.
According to a particular embodiment of the invention, preferably, the browning is carried out in the following manner:
uniformly mixing egg white protein, reducing sugar and half of the total amount of white granulated sugar, and adding into raw milk heated in advance to prepare chemical milk;
performing browning treatment on the chemical material milk at 105-121 ℃ for 20-35 minutes (preferably 121 ℃ for 20 minutes) to prepare browning milk;
the invention also provides a preparation method of the nut-flavored fermented milk, which comprises the following steps:
mixing egg white protein, reducing sugar and common amount of white granulated sugar, and adding into raw milk heated in advance to obtain chemical milk; preferably, the raw milk is preheated to 45-65 ℃;
performing browning treatment on the chemical material milk at 105-121 ℃ for 20-35 minutes (preferably 121 ℃ for 20 minutes) to prepare browning milk;
uniformly mixing the rest white granulated sugar with a stabilizer, casein powder, nut powder, sodium citrate and an emulsifier to obtain an ingredient;
adding cream into the cooled brown milk, mixing the ingredients with the cooled brown milk, and homogenizing to obtain an ingredient milk;
sterilizing and cooling the ingredient milk;
and adding the leavening agent into the cooled auxiliary milk, and then fermenting and after-ripening to obtain the nut-flavored fermented milk.
In the above preparation method, preferably, the homogenization is two-stage homogenization, and the homogenization pressure is: the secondary pressure is 20-45 bar, and the total pressure is 160-230 bar; more preferably: secondary pressure 30bar, total pressure 180 bar.
In the above preparation method, preferably, the temperature of the sterilization is 75 ℃ to 98 ℃ and the time is 6 minutes to 35 minutes; more preferably, the temperature of the sterilization is 95 ℃ and the time is 10 minutes.
In the above preparation method, preferably, the temperature of the ingredient milk is reduced to 37-45 ℃.
In the above production method, preferably, the starter is activated lactobacillus bulgaricus and streptococcus thermophilus.
In the above production method, preferably, the fermentation is terminated at 37 ℃ to 45 ℃ until the titer acidity is 70 ° T or more.
According to a specific embodiment of the present invention, the preparation method of the nut-flavored fermented milk may comprise the following specific steps:
preheating raw milk to 45-65 ℃;
uniformly mixing egg white protein, reducing sugar and half of the total amount of white granulated sugar, and adding into raw milk heated in advance to prepare chemical milk;
browning the chemical material milk at 105-121 ℃ for 20-35 minutes to obtain brown stain milk;
uniformly mixing the rest white granulated sugar with a stabilizer, casein powder, nut powder, sodium citrate and an emulsifier to obtain an ingredient;
adding cream into brown milk cooled to 45-65 ℃, simultaneously mixing the ingredients with the cooled brown milk, and performing secondary homogenization by 30Bar +180Bar to prepare the ingredient milk;
sterilizing the mixed milk at 75-98 ℃ for 6-35 minutes, and then reducing the temperature to 37-45 ℃;
activated bulgaria and streptococcus thermophilus are used as leavening agents and are put into sterilized ingredient milk under the aseptic condition and stirred for 10-20 minutes;
placing the inoculated ingredient milk in an incubator at 37-45 ℃ for constant-temperature culture until the titrated acidity is more than 70 DEG T, and stopping fermentation;
and (3) placing the fermented milk in a refrigerator at 6 ℃ for refrigeration for 12-18h for after-ripening fermentation.
According to the invention, by adopting a browning process (reducing sugar and egg white protein) and controlling the proportioning and adding amounts of the cream, the casein and the sodium citrate, the fermented milk can have full and unique nut aroma without adding any aroma substances, and meanwhile, the fineness and smoothness of the product can be improved. In addition, the sour feeling of the fermented milk can be effectively controlled, the coordination and fusion of the sour feeling and the flavor of the nuts are enhanced, and the shelf life of the product is prolonged.
When the browning conditions such as the types and the addition amount of reducing sugar and the mixing addition amount of the cream, the casein and the sodium citrate are beyond the range defined by the invention, or when the addition amount of the nut powder is beyond the range defined by the invention, the expected effect cannot be achieved; the addition amount of nut powder in the yoghourt is within the range defined by the invention, but when the mixture addition amounts of the cream, the casein and the sodium citrate are beyond the range defined by the invention, the expected effect can not be achieved; the addition amount of nut powder and the proportioning addition amount of the cream, the casein and the sodium citrate in the yoghourt are within the range defined by the invention, but when browning conditions such as the types and the addition amount of reducing sugar and the selection of protein powder are beyond the range defined by the invention, the expected effect cannot be achieved.
The technical scheme of the invention well solves the problems of obvious granular sensation, rough mouthfeel, acid feeling of the product and later-stage flavor harmony of the product of the nut powder in the nut fermented milk. The nut-flavor fermented milk disclosed by the invention is strong and unique in nut flavor, fine and smooth in taste, and capable of well controlling the acidity of the product to solve the flavor fusion problem in the later period, the quality guarantee period can reach more than 28 days, and the product is stable in state and free of whey separation in the quality guarantee period.
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 should not be construed as limiting the implementable scope of the present invention.
Example 1
The embodiment provides a nut-flavored fermented milk, which specifically comprises the following components:
1. the formula (each 1000kg of raw materials contains):
| raw materials | Addition amount (kg) |
| Egg white protein powder | 2.8 |
| White granulated sugar | 70 |
| L-arabinose | 1.8 |
| Glucose | 3.2 |
| Cream | 16 |
| Casein powder | 9 |
| Diacetyl tartaric acid ester of mono-and diglycerides | 0.6 |
| Hazelnut powder | 12 |
| Citric acid sodium salt | 0.8 |
| Low ester pectin | 0.6 |
| Rice starch | 5 |
| Streptococcus thermophilus (cfu/g) | 1×109 |
| Lactobacillus bulgaricus (cfu/g) | 2×109 |
| Raw milk | Balance of |
2. The preparation method comprises the following steps:
(1) mixing 35kg of white granulated sugar, glucose, L-arabinose and egg white protein, adding raw milk heated to 55 ℃, and circulating for 25 minutes to obtain the material emulsion.
(2) And (2) heating the material melting milk obtained in the step (1) to 121 ℃, carrying out browning treatment for 20 minutes, and cooling to 50 ℃ to obtain the browning milk.
(3) And uniformly mixing the rest white granulated sugar with a stabilizer, an emulsifier, casein powder, hazelnut powder and sodium citrate to obtain the ingredient.
(4) And (4) adding the cream and the ingredients obtained by mixing in the step (3) into the brown milk cooled in the step (2), and circulating for 30 minutes to obtain the ingredient milk.
(5) And (4) raising the temperature of the blended milk obtained in the step (4) to 60 ℃, degassing, homogenizing, and performing two-stage homogenization at the homogenization pressure of 30Bar +180 Bar.
(6) And (4) sterilizing the ingredient milk obtained in the step (5) at 95 ℃ for 10 minutes, and then reducing the temperature to 43 ℃ to obtain the pasteurized milk.
(7) Activated bulgaria and streptococcus thermophilus as starter were added aseptically to the pasteurized milk of step (6) and stirred for 15 minutes.
(8) And (3) placing the inoculated pasteurized milk in an incubator at 43 ℃ for constant-temperature culture until the titrated acidity is more than 70 DEG T, and terminating fermentation.
(9) And (4) placing the fermented milk obtained in the step (8) in a freezer at 6 ℃ for refrigeration and after-ripening for 18h, and then taking out of the freezer.
Example 2
The embodiment provides a nut-flavored fermented milk, which specifically comprises the following components:
1. the formula (each 1000kg of raw materials contains):
| raw materials | Addition amount (kg) |
| Egg white protein powder | 4.5 |
| White granulated sugar | 65 |
| Xylose | 4.6 |
| Maltose | 2 |
| Cream | 8 |
| Casein powder | 6 |
| Diacetyl tartaric acid ester of mono-and diglycerides | 0.9 |
| Hazelnut powder | 18 |
| Citric acid sodium salt | 1.0 |
| Low ester pectin | 0.3 |
| Rice starch | 3 |
| Streptococcus thermophilus (cfu/g) | 2×109 |
| Lactobacillus bulgaricus (cfu/g) | 1.5×109 |
| Raw milk | Allowance of |
2. The preparation method comprises the following steps:
(1) mixing 32.5kg of white granulated sugar, maltose, xylose and egg white protein, adding raw milk heated to 60 ℃, and circulating for 20 minutes to obtain the material emulsion.
(2) And (2) heating the material emulsion obtained in the step (1) to 121 ℃ for browning treatment for 20 minutes, and cooling to 55 ℃ to obtain the browning emulsion.
(3) And uniformly mixing the rest white granulated sugar with a stabilizer, an emulsifier, casein powder, hazelnut powder and sodium citrate to obtain the ingredient.
(4) And (4) adding the cream and the ingredients obtained by mixing in the step (3) into the brown milk cooled in the step (2), and circulating for 25 minutes to obtain the ingredient milk.
(5) And (4) raising the temperature of the blended milk obtained in the step (4) to 60 ℃, degassing, homogenizing, and performing two-stage homogenization at the homogenization pressure of 30Bar +180 Bar.
(6) And (3) sterilizing the ingredient milk obtained in the step (5) at 95 ℃ for 10 minutes, and then reducing the temperature to 42 ℃ to obtain the pasteurized milk.
(7) Activated bulgaria and streptococcus thermophilus as starter were added aseptically to the pasteurized milk of step (6) and stirred for 15 minutes.
(8) And (3) placing the inoculated pasteurized milk (7) in an incubator at 42 ℃ for constant-temperature culture until the titrated acidity is more than 70 DEG T, and terminating fermentation.
(9) And (4) placing the fermented milk obtained in the step (8) in a refrigerator with the temperature of 6 ℃ for refrigeration, and then aging for 16h, and then taking out of the refrigerator.
Example 3
The embodiment provides a nut-flavored fermented milk, which specifically comprises the following components:
1. the formula (each 1000kg of raw materials contains):
2. the preparation method comprises the following steps:
(1) mixing 34kg of white granulated sugar, maltose, xylose and egg white protein, adding raw milk heated to 58 ℃, and circulating for 27 minutes to obtain the material dissolving milk.
(2) And (2) heating the material emulsion obtained in the step (1) to 121 ℃ for browning treatment for 20 minutes, and cooling to 57 ℃ to obtain the browning emulsion.
(3) And uniformly mixing the rest white granulated sugar, the stabilizer, the emulsifier, the casein powder, the hazelnut powder and the sodium citrate to obtain the ingredient.
(4) And (4) adding the cream and the ingredients obtained by mixing in the step (3) into the brown milk cooled in the step (2), and circulating for 28 minutes to obtain the ingredient milk.
(5) And (4) raising the temperature of the blended milk obtained in the step (4) to 60 ℃, degassing, homogenizing, and performing two-stage homogenization at the homogenization pressure of 30Bar +180 Bar.
(6) And (3) sterilizing the blended milk obtained in the step (5) at 95 ℃ for 10 minutes, and then reducing the temperature to 41.8 ℃ to obtain the pasteurized milk.
(7) Activated bulgaria and streptococcus thermophilus as starter were added aseptically to the pasteurized milk of step (6) and stirred for 15 minutes.
(8) And (3) placing the inoculated pasteurized milk (7) in an incubator at 41.8 ℃ for constant-temperature culture until the titrated acidity is more than 70 DEG T, and terminating fermentation.
(9) And (5) placing the fermented milk obtained in the step (8) in a refrigerator at 6 ℃ for refrigerating, and then aging for 12h, and then taking out of the refrigerator.
Comparative example 1
The comparative example provides a nut-flavored fermented milk, specifically as follows:
1. the formula (each 1000kg of raw materials contains):
2. the preparation method comprises the following steps:
(1) mixing 35kg of white granulated sugar, xylose, L-arabinose and egg white protein, adding raw milk heated to 53 ℃, and circulating for 28 minutes to obtain the material dissolving milk.
(2) And (2) heating the material emulsion obtained in the step (1) to 121 ℃ for browning treatment for 20 minutes, and cooling to 58 ℃ to obtain the browning emulsion.
(3) And uniformly mixing the rest white granulated sugar with a stabilizer, an emulsifier, casein powder, hazelnut powder and sodium citrate to obtain the ingredient.
(4) And (4) adding the cream and the ingredients obtained by mixing in the step (3) into the brown milk cooled in the step (2), and circulating for 18 minutes to obtain the ingredient milk.
(5) And (4) raising the temperature of the blended milk obtained in the step (4) to 60 ℃, degassing, homogenizing, and performing two-stage homogenization at the homogenization pressure of 30Bar +180 Bar.
(6) And (3) sterilizing the ingredient milk obtained in the step (5) at 95 ℃ for 10 minutes, and then reducing the temperature to 42.5 ℃ to obtain the pasteurized milk.
(7) Activated bulgaria and streptococcus thermophilus are taken as fermenting agents and are added into the pasteurized milk in the step (6) under the aseptic condition and stirred for 15 minutes;
(8) and (3) placing the inoculated pasteurized milk in an incubator at 43 ℃ for constant-temperature culture until the titrated acidity is more than 70 DEG T, and terminating fermentation.
(9) And (4) placing the fermented milk obtained in the step (8) in a 6 ℃ refrigerator for cold storage and after-ripening for 17h, and then taking out of the refrigerator.
Comparative example 2
The comparative example provides a nut-flavored fermented milk, specifically as follows:
1. the formula (each 1000kg of raw materials contains):
| raw materials | Addition amount (kg) |
| Egg white protein powder | 5.8 |
| White granulated sugar | 65 |
| Glucose | 4.5 |
| Xylose | 2.2 |
| Cream | 18 |
| Casein powder | 0.5 |
| Diacetyl tartaric acid ester of mono-and diglycerides | 1.2 |
| Hazelnut powder | 8 |
| Citric acid sodium salt | 1.8 |
| Low ester pectin | 0.6 |
| Rice starch | 7 |
| Streptococcus thermophilus (cfu/g) | 1.5×109 |
| Lactobacillus bulgaricus (cfu/g) | 2×109 |
| Raw milk | Balance of |
2. The preparation method comprises the following steps:
(1) mixing 32.5kg of white granulated sugar, xylose, glucose and egg white protein, adding raw milk heated to 55 ℃, and circulating for 25 minutes to obtain the material emulsion.
(2) And (2) heating the material emulsion obtained in the step (1) to 121 ℃ for browning treatment for 20 minutes, and cooling to 55 ℃ to obtain the browning emulsion.
(3) And uniformly mixing the rest white granulated sugar, the stabilizer, the emulsifier, the casein powder, the hazelnut powder and the sodium citrate to obtain the ingredient.
(4) And (4) adding the cream and the ingredients obtained by mixing in the step (3) into the brown milk cooled in the step (2), and circulating for 25 minutes to obtain the ingredient milk.
(5) And (4) raising the temperature of the blended milk obtained in the step (4) to 60 ℃, degassing, homogenizing, and performing two-stage homogenization at the homogenization pressure of 30Bar +180 Bar.
(6) And (3) sterilizing the ingredient milk obtained in the step (5) at 95 ℃ for 10 minutes, and then reducing the temperature to 42.5 ℃ to obtain the pasteurized milk.
(7) Activated bulgaria and streptococcus thermophilus as starter were added aseptically to the pasteurized milk of step (6) and stirred for 15 minutes.
(8) And (3) placing the inoculated pasteurized milk in an incubator at 41.8 ℃ for constant-temperature culture until the titrated acidity is more than 70 DEG T, and terminating fermentation.
(9) And (4) placing the fermented milk obtained in the step (8) in a freezer at 6 ℃ for refrigeration and after-ripening for 15h, and then taking out of the freezer.
Examples of the experiments
1. Sensory evaluation
For the samples of examples 1-3 and the samples of comparative examples 1-2, 30 professional tasters (male-female ratio is 1:1) were selected, and the products were evaluated according to the four aspects of smoothness, texture state, aroma, and sweet-sour ratio, respectively, with the evaluation criteria shown in table 1, and each index was divided into 10 points. The sensory evaluation results were the average of 30-person scores, and the evaluation results are shown in table 2.
TABLE 1 sensory evaluation criteria
| Item | Scoring criteria | Score value |
| Degree of smoothness | Has fine and smooth mouthfeel | 10 |
| Tissue state | No whey separation and uniform texture | 10 |
| Fragrance | Has strong and pure milk flavor and no obvious beany flavor | 10 |
| Sweet and sour ratio | Moderate sweet and sour taste | 10 |
TABLE 2 sensory evaluation results
| Sample (I) | Degree of smoothness | Tissue state | Fragrance | Sweet and sour ratio | Total score |
| Example 1 | 8.7 | 9.2 | 8.9 | 8.6 | 35.4 |
| Example 2 | 8.4 | 9.0 | 9.2 | 8.9 | 35.5 |
| Example 3 | 8.8 | 9.6 | 9.0 | 8.9 | 36.3 |
| Comparative example 1 | 7.2 | 8.2 | 7.6 | 7.4 | 30.4 |
| Comparative example 2 | 7.6 | 8.4 | 7.2 | 7.7 | 30.9 |
As can be seen from the results in Table 2, the samples of examples 1 to 3 according to the present invention had far higher results of sensory evaluation than the samples of comparative examples 1 to 2.
2. Fermentation lactic acid degree detection
The acidity tests were performed on the samples of examples 1-3 and comparative examples 1-2, respectively, during the shelf life, using a Mettler Tolydo (Mettler Toledo) G10S acidity meter. The product acidity detection method comprises the following steps: the test was repeated three times for each sample, and the results of the product acidity test were averaged and shown in table 3 below.
TABLE 3 detection of product acidity
| 1d | 7d | 14d | 21d | 28d | |
| Example 1 | 72.12 | 76.28 | 81.5 | 86.59 | 90.05 |
| Example 2 | 70.88 | 77.29 | 83.27 | 87.71 | 91.72 |
| Example 3 | 71.33 | 74.76 | 82.93 | 86.69 | 89.62 |
| Comparative example 1 | 71.84 | 75.65 | 87.38 | 95.87 | 110.48 |
| Comparative example 2 | 70.57 | 78.98 | 88.06 | 97.22 | 113.26 |
From the results of the acidimeter analysis shown in table 3 above, it can be seen that the acidity of the samples of examples 1-3 of the present invention was not significantly different within 7d compared to comparative examples 1-2, that there was a significant difference in acidity of comparative examples 1-2 and examples 1-3 after 7d, and that comparative examples 1-2 increased significantly more than examples 1-3, and that comparative examples 1-2 after 28d was approximately 25 ° T higher in acidity than examples 1-3.
3. Shelf life verification
The fermented milk of example 2 and the fermented milk of comparative example 2 were selected and observed for stability, mouthfeel, sour-sweet ratio and flavor harmony of the fermented milk during shelf life. Table 4 shows the product status over shelf life for both samples.
Table 4 shelf life verification
As can be seen from the shelf life verification results shown in table 4, the sample of the comparative example had a noticeable flavor deficiency and a slightly rough mouthfeel as compared with the sample of the example. After 16 days of storage, the sample of the comparative example had a slight whey separation phenomenon and a slightly sour taste, and in addition, the fragrance of the sample of the comparative example was reduced as a whole. After 20 days of storage, the whey of the sample of the comparative example is separated out obviously, and the taste is sour, and meanwhile, the sample has no pleasant hazelnut fragrance and is poor in taste. The sample of example 2 was still good after 20 days of storage, and had smooth and fine mouthfeel, but the acidity increased slightly. After 28 days, the fragrance of the sample in the embodiment is still obvious and is only slightly weakened, so that the nut fermented milk sample in the embodiment 2 is stable in system, fine and smooth in product taste, the post-acidification of the product and the later-period flavor of the product can be controlled, and the shelf life of the product is prolonged.
Claims (10)
1. A nut-flavored fermented milk comprises egg white protein, reducing sugar, white sugar, cream, casein powder, and sodium citrate;
the preparation process of the nut-flavored fermented milk comprises the step of browning by taking egg white protein, reducing sugar and white granulated sugar as raw materials;
and the mass ratio of the cream, the casein to the sodium citrate is 3-26: 1-15: 0.1-1.5;
preferably, the nut powder is added in an amount of 3-20 parts by weight in 1000 parts by weight of the nut flavored fermented milk.
2. The nut-flavored fermented milk according to claim 1, wherein the nut-flavored fermented milk comprises the following raw materials in parts by weight:
930 parts of raw milk 845 materials, 3-20 parts of nut powder, 1-15 parts of casein powder, 50-85 parts of white granulated sugar, 3-26 parts of dilute cream, 1-5 parts of egg white protein powder, 0.1-1.2 parts of emulsifier, 0.1-1.5 parts of sodium citrate, 0.1-12 parts of stabilizer and 1 x 10 parts of leavening agent9cfu/g-5×109cfu/g, reducing sugar 2.5-7 parts.
3. The nut-flavored fermented milk according to claim 1 or 2, wherein the reducing sugar comprises one or a combination of two or more of glucose, fructose, maltose, galactose, L-arabinose, xylo-oligosaccharides and xylose.
4. The nut-flavored fermented milk according to any one of claims 1-3, wherein the cream is a whipped cream having a fat content of 40%.
5. The nut-flavored fermented milk of any one of claims 1-4, wherein the sodium citrate is sodium citrate dihydrate.
6. The nut-flavored fermented milk of claim 2, wherein the nut flour comprises one or a combination of two or more of hazelnut flour, almond flour, pistachio flour, and almond flour.
7. The nut-flavored fermented milk according to any of the claims 1-6, wherein the browning is performed in the following way:
uniformly mixing egg white protein, reducing sugar and half of the total amount of white granulated sugar, and adding into raw milk heated in advance to prepare chemical milk;
and performing browning treatment on the chemical material milk at the temperature of 105-121 ℃ for 20-35 minutes to obtain the browning milk.
8. The method of making nut-flavored fermented milk of any of claims 1-7, comprising the steps of:
mixing egg white protein, reducing sugar and half amount of white granulated sugar, and adding into raw milk heated in advance to obtain a chemical milk; preferably, the raw milk is preheated to 45-65 ℃;
browning the chemical material milk at 105-121 ℃ for 20-35 minutes to obtain brown stain milk;
uniformly mixing the rest white granulated sugar with a stabilizer, casein powder, nut powder, sodium citrate and an emulsifier to obtain an ingredient;
adding cream into the cooled brown milk, mixing the ingredients with the cooled brown milk, and homogenizing to obtain an ingredient milk;
sterilizing and cooling the ingredient milk;
and adding a leavening agent into the cooled ingredient milk, and then fermenting and after-ripening to obtain the nut-flavored fermented milk.
9. The method of claim 8, wherein the homogenizing is a two-stage homogenizing at a homogenizing pressure of: the secondary pressure is 20bar-45bar, and the total pressure is 160bar-230 bar.
10. The method of claim 8 or 9, wherein the sterilization is carried out at a temperature of 75 ℃ to 98 ℃ for a time of 6 minutes to 35 minutes;
the temperature of the ingredient milk is reduced to 37-45 ℃;
the leavening agent is activated lactobacillus bulgaricus and streptococcus thermophilus;
the fermentation is terminated after the fermentation is carried out at 37-45 ℃ until the titration acidity is more than 70 DEG T.
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| CN103125595A (en) * | 2011-11-29 | 2013-06-05 | 光明乳业股份有限公司 | Dessert type flavored fermented milk and preparation method thereof |
| CN103141572A (en) * | 2013-03-14 | 2013-06-12 | 杭州新希望双峰乳业有限公司 | Production process of solidified brown yogurt, and product of process |
| CN104782762A (en) * | 2015-03-19 | 2015-07-22 | 杭州娃哈哈科技有限公司 | Brown yogurt and preparation method thereof |
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| CN103125595A (en) * | 2011-11-29 | 2013-06-05 | 光明乳业股份有限公司 | Dessert type flavored fermented milk and preparation method thereof |
| CN103141572A (en) * | 2013-03-14 | 2013-06-12 | 杭州新希望双峰乳业有限公司 | Production process of solidified brown yogurt, and product of process |
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