CN115067389A - Sugar-free dairy product and preparation method thereof - Google Patents
Sugar-free dairy product and preparation method thereof Download PDFInfo
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- CN115067389A CN115067389A CN202210118798.4A CN202210118798A CN115067389A CN 115067389 A CN115067389 A CN 115067389A CN 202210118798 A CN202210118798 A CN 202210118798A CN 115067389 A CN115067389 A CN 115067389A
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- 239000001509 sodium citrate Substances 0.000 description 9
- 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 description 9
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- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 7
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- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 7
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- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
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- 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 description 1
- 239000008122 artificial sweetener Substances 0.000 description 1
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- 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 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
- A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
- A23C9/1275—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss using only lactobacteriaceae for fermentation in combination with enzyme treatment of the milk product; using enzyme treated milk products for fermentation with lactobacteriaceae
-
- 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
- A23V2400/147—Helveticus
-
- 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
Abstract
The invention provides a preparation method of a sugar-free dairy product and the sugar-free dairy product prepared by the same. The preparation method comprises the step of preparing the fermented milk, wherein the step of preparing the fermented milk comprises the following steps: adding lactase into the raw milk, stirring, and homogenizing to obtain a mixed feed liquid; carrying out browning or sterilization on the homogenized mixed feed liquid; adding a strain consuming glucose and lactose into the mixed liquid after browning or sterilization, and fermenting to obtain the fermented milk. The sugar-free dairy product prepared by the method can meet the requirement that the total sugar content of the product is not detected.
Description
Technical Field
The invention belongs to the field of dairy product manufacturing, and particularly relates to a method for preparing a sugar-free dairy product and the sugar-free dairy product prepared by the method.
Background
It is known that "0" sugar (sugarless) claims which meet the regulatory requirements can only be met if the total sugar content in the product is < 0.5g/100 g. And the total sugar content refers to the content of glucose, fructose, lactose, maltose and sucrose. The conventional fermented lactic acid bacteria beverage is prepared by hydrating skim milk powder and/or whole milk powder with glucose, consuming part of glucose through browning, and consuming the rest of glucose and part of lactose through fermentation, so that the produced product generally contains 1% of lactose, and the declaration of '0' sugar cannot be realized.
Disclosure of Invention
The invention aims to provide a method for preparing a sugar-free dairy product, which prepares reduced milk by compounding milk powder and protein components, consumes glucose and lactose in the reduced milk through browning and fermentation processes, and can meet the requirement that the product declares that the total sugar content is not detected.
According to one aspect of the invention, there is provided a method for preparing a sugar-free dairy product, comprising the step of preparing a fermented milk, wherein preparing the fermented milk comprises:
adding lactase into the raw milk, stirring, and homogenizing to obtain a mixed feed liquid;
carrying out browning or sterilization on the homogenized mixed feed liquid;
adding strains consuming glucose and lactose into the browned or sterilized mixed liquid, and fermenting to obtain the fermented milk.
According to one embodiment, the raw milk is reconstituted milk, preferably formed by dissolving milk powder and a protein component in water; preferably, the milk powder is selected from one or more of whole skim milk powder, semi-skim milk powder and whole milk powder; the protein component is selected from one or more of concentrated milk protein, casein and whey protein.
According to one embodiment, the mass ratio of the milk powder to the protein component is (4-7) to (2-4).
According to one embodiment, the preparation of the reconstituted milk is carried out by stirring in water at 35-42 ℃ for 15-20min, and standing for 40-45min for hydration.
According to one embodiment, the browning is carried out at 95-98 ℃ for 1-2.5 h; the sterilization temperature is 93-97 ℃, and the sterilization time is 250-350 s.
According to one embodiment, the strain is one or two of lactobacillus paracasei and lactobacillus helveticus, the fermentation temperature is 34-36 ℃, and the fermentation time is 68-72 hours. Wherein the addition amount of Lactobacillus paracasei is 0.002-0.01% (preferably 0.004%, 0.006%, 0.008%) based on the total weight of the fermented milk raw material; the addition amount of Lactobacillus helveticus is 50-120U/T (preferably 60U/T, 80U/T, 100U/T).
According to one embodiment, after the step of preparing the fermented milk, the above preparation method further comprises the steps of:
the material preparation step: heating water to 60-65 deg.C, adding sweet component and stabilizer, mixing, and adding fermented milk;
acid adjustment: adding 2-5% acid liquor into the feed liquid obtained in the step of proportioning;
ultra-high temperature sterilization: performing ultrahigh temperature sterilization at 121-124 deg.C for 4-10 s.
According to another aspect of the invention, the invention also provides a sugar-free dairy product prepared by the preparation method of the sugar-free dairy product.
According to one embodiment, 17.0-25.5% (preferably 17.5%, 18%, 25%) fermented milk, 3.5-6.0% (preferably 3.7%, 3.8%, 5.8%) sweet component and 0.6-1.0% (preferably 0.68%, 0.7%, 0.77%, 0.9%) stabilizer are included based on the total weight of the sugarless dairy product.
According to one embodiment, the fermented milk raw material comprises 4.0-7.0% (preferably 4.6%, 5.6%, 6.6%) milk powder, 2.0-4.0% (preferably 2.5%, 3.0%, 3.5%) concentrated milk protein and 0.005-0.01% (preferably 0.007%, 0.008%, 0.009%) lactase, based on the total weight of the fermented milk raw material.
The invention can also add essence, fruit juice, jam and the like into the product according to the preference, such as yoghurt flavor, lemon flavor, green tea flavor, peach oolong flavor, sugar-free fruit juice, sugar-free jam and the like.
According to the preparation method, the reduced milk with controllable lactose content is prepared by compounding the skim milk powder and the concentrated milk protein powder, the lactose in the reduced milk is decomposed into glucose and galactose by adding lactase, part of the decomposed glucose is consumed by browning, and the rest glucose and the undecomposed lactose are consumed by fermentation to prepare the '0' sugar lactobacillus beverage, so that the '0' sugar is declared.
Detailed Description
Technical features, objects and advantages of the present invention will be more clearly understood and appreciated by those skilled in the art. It should be understood that the following detailed description is merely exemplary, and the technical solution of the present invention is not limited to the specific embodiments listed below.
The invention provides a preparation method of a sugar-free dairy product, which comprises the steps of preparing fermented milk, blending, adjusting acid and sterilizing at ultrahigh temperature.
Wherein the step of preparing the fermented milk comprises:
adding lactase into the raw milk, stirring, and homogenizing to obtain a mixed feed liquid;
carrying out browning or sterilization on the homogenized mixed feed liquid;
adding a strain consuming glucose and lactose into the mixed liquid after browning or sterilization, and fermenting to obtain the fermented milk.
The raw milk used in the present invention may be reconstituted milk. Preferably, the reconstituted milk is formed by dissolving milk powder and protein components in water. Preferably, the milk powder is selected from one or more of whole skim milk powder, semi-skim milk powder and whole milk powder; the protein component is selected from one or more of concentrated milk protein, casein and whey protein.
According to a specific embodiment, the mass ratio of the milk powder to the protein component is (4-7) to (2-4).
When preparing reduced milk, heating water to 35-42 deg.C, adding milk powder and protein powder, stirring for 15-20min, standing and hydrating for 40-45 min. Homogenizing the hydrated feed solution at 30/180 bar.
The browning step is preferably carried out at 95 to 98 c (preferably 96.5 c) for 1 to 2.5h (preferably 2.0 h). The browned reduced milk is preferably cooled for use in a subsequent fermentation step.
The sterilization temperature is 93-97 deg.C (preferably 95 deg.C), and the sterilization time is 250-350s (preferably 300 s).
The fermentation step is carried out using a glucose and lactose consuming strain. The strain can be one or two of lactobacillus paracasei and lactobacillus helveticus. The fermentation temperature can be 34-36 deg.C (preferably 35 deg.C), and the fermentation time can be 68-72 h. Wherein, the addition amount of the lactobacillus paracasei is 0.002-0.01% (preferably 0.004%, 0.006%, 0.008%) based on the total weight of the raw materials of the fermented milk; the addition amount of Lactobacillus helveticus is 50-120U/T (preferably 60U/T, 80U/T, 100U/T).
After the fermentation step, the preparation process described above may also comprise, if desired, a secondary homogenization step, carried out at a pressure of 30/150 bar.
The step of compounding comprises heating the compounding water to 60-65 deg.C, adding sweet taste component and stabilizer, mixing well, adding fermented milk, and mixing well.
The sweetening components added here include sugar alcohols and other sweeteners. Wherein the sugar alcohol may be one or more of erythritol, maltitol (e.g. maltitol solution), sorbitol (e.g. sorbitol solution) and xylitol. The other sweetener can be one or more of artificial sweetener such as sucralose and acesulfame potassium, and natural sweetener such as stevioside, mogroside, fructus Siraitiae Grosvenorii extractive solution, etc.
The stabilizer may be one or more of soybean polysaccharide, pectin and sodium citrate.
The acid adjusting step comprises adding 2-5% acid solution into the material liquid obtained in the material blending step, and stirring to obtain final product with acidity of 45-52 O T is between. The acid solution is formed by dissolving one or more of citric acid, malic acid and lactic acid in water.
The temperature of the ultrahigh-temperature sterilization step is 121-.
If necessary, the milk product sterilized by ultra high temperature can be cooled to below 25 ℃ and aseptically filled for sale.
According to another embodiment of the invention, a sugar-free dairy product is provided, which is prepared by the preparation method of the sugar-free dairy product.
In particular, the sugar-free dairy product comprises 17.0-25.5% (preferably 17.5%, 18%, 25%) fermented milk, 3.5-6.0% (preferably 3.7%, 3.8%, 5.8%) sweet component and 0.6-1.0% (preferably 0.68%, 0.7%, 0.77%, 0.9%) stabilizer. Wherein, the raw materials of the fermented milk comprise 4.0-7.0% (preferably 4.6%, 5.6%, 6.6%) of milk powder, 2.0-4.0% (preferably 2.5%, 3.0%, 3.5%) of concentrated milk protein and 0.005-0.01% (preferably 0.007%, 0.008%, 0.009%) of lactase.
The invention can also add essence, fruit juice, jam and the like into the product according to the preference, such as yoghurt flavor, lemon flavor, green tea flavor, peach oolong flavor, sugar-free fruit juice, sugar-free jam and the like.
In conclusion, the total sugar content of the sugar-free dairy product prepared by the preparation method of the invention is not detected.
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments.
The methods used in the following examples are conventional methods unless otherwise specified, and the reagents used are commercially available reagents unless otherwise specified.
Examples
Example 1
The embodiment provides a preparation method of a sugar-free dairy product, which specifically comprises the following steps:
1. weighing raw materials: the raw materials were weighed as follows:
250 parts of fermented milk, wherein the fermented milk comprises 4.6% of skim milk powder, 3.5% of concentrated milk protein powder, 0.005% of lactase and the balance of water, wherein the total weight of the fermented milk is 100%; 35 parts of maltitol; 7 parts of stabilizer (2 parts of soybean polysaccharide, 4 parts of pectin and 1 part of sodium citrate); 0.035 parts of sweetening agent (sucralose 0.015 parts, acesulfame potassium 0.01 parts, stevioside 0.01 parts); 707.965 parts of ingredient water.
2. Preparing reduced milk: heating part of the ingredient water to 40 deg.C, adding skimmed milk powder, concentrated milk protein powder and lactase, stirring for 15min, standing for 45min, and homogenizing (pressure of 30/180bar) to obtain reconstituted milk.
3. Browning: heating the reduced milk to 95 ℃, and preserving the heat for 2.5 hours to perform browning.
4. Fermentation: the reduced milk after browning is cooled, added with lactobacillus paracasei (0.004%) and lactobacillus helveticus (60U/T) and then kept stand for 68h for fermentation at 36 ℃.
5. Homogenizing: and (3) carrying out secondary homogenization (the pressure is 30/150bar) on the fermented reduced milk, and cooling to obtain the fermented milk.
6. Preparing materials: heating part of the ingredient water to 63 ℃, adding weighed maltitol, stabilizer and sweetener, mixing uniformly, cooling, adding the fermented milk obtained in the step 5, and mixing uniformly to obtain the base material.
7. Acid adjustment: citric acid and lactic acid (mass ratio is 3:1) and part of the ingredient water are prepared into 4% acid solution. Slowly adding into the base material, stirring to obtain final product with acidity of 45-52 O T is between.
8. And (3) sterilization and filling: and sterilizing the acid-adjusted solution at 121 ℃ for 4s, cooling to below 25 ℃, and carrying out aseptic filling to obtain the sugar-free dairy product.
Example 2
The embodiment provides a preparation method of a sugar-free dairy product, which specifically comprises the following steps:
1. weighing raw materials: the raw materials were weighed as follows:
175 parts of fermented milk, wherein the fermented milk comprises 5.6% of skim milk powder, 3.0% of concentrated milk protein powder, 0.007% of lactase and the balance of water, wherein the total weight of the fermented milk is 100%; 38 parts of erythritol; 7.7 parts of stabilizer (2.5 parts of soybean polysaccharide, 4 parts of pectin and 1.2 parts of sodium citrate); 0.04 part of sweetening agent (0.02 part of sucralose and 0.02 part of stevioside); 779.26 parts of ingredient water.
2. Preparing reduced milk: heating a part of the ingredient water to 37 deg.C, adding skimmed milk powder, concentrated milk protein powder and lactase, stirring for 20min, standing for 40min, and homogenizing (pressure of 30/180bar) to obtain reduced milk.
3. Browning: heating the reduced milk to 97 ℃, and preserving the heat for 2 hours to perform browning.
4. Fermentation: the reduced milk after browning is cooled, added with lactobacillus paracasei (0.006%) and lactobacillus helveticus (80U/T) and then kept stand for 70h for fermentation at 35 ℃.
5. Homogenizing: and (3) carrying out secondary homogenization (the pressure is 30/150bar) on the fermented reduced milk, and cooling to obtain the fermented milk.
6. Preparing materials: heating part of the ingredient water to 63 ℃, adding the weighed erythritol, the stabilizer and the sweetener, uniformly mixing, cooling, adding the fermented milk obtained in the step 5, and uniformly mixing to obtain the base material.
7. Acid adjustment: citric acid and malic acid (mass ratio is 1:1) and part of ingredient water are prepared into 2% acid solution. Slowly adding into the base material, stirring to obtain final product with acidity of 45-52 O T is between.
8. And (3) sterilization and filling: and sterilizing the acid-adjusted solution at 123 ℃ for 6s, cooling to below 25 ℃, and carrying out aseptic filling to obtain the sugar-free dairy product.
Example 3
The embodiment provides a preparation method of a sugar-free dairy product, which specifically comprises the following steps:
1. weighing raw materials: the raw materials were weighed as follows:
180 parts of fermented milk, wherein the fermented milk comprises 6.6% of skimmed milk powder, 2.5% of concentrated milk protein powder, 0.010% of lactase and the balance of water, wherein the total weight of the fermented milk is 100%; 18 parts of erythritol; 40 parts of maltitol solution; 6.8 parts of stabilizer (1.5 parts of soybean polysaccharide, 4.5 parts of pectin and 0.8 part of sodium citrate); 0.05 part of sweetening agent (acesulfame potassium 0.035 part and stevioside 0.015 part); 755.15 parts of ingredient water.
2. Preparing reduced milk: heating a part of the ingredient water to 42 deg.C, adding skimmed milk powder, concentrated milk protein powder and lactase, stirring for 20min, standing for 45min, and homogenizing (pressure of 30/180bar) to obtain reduced milk.
3. Browning: heating the reduced milk to 98 ℃, and preserving heat for 1.5h to perform browning.
4. Fermentation: cooling the browned reduced milk, adding lactobacillus paracasei (0.008%) and lactobacillus helveticus (100U/T), standing at 35 deg.C for 72h, and fermenting.
5. Homogenizing: and (3) carrying out secondary homogenization (the pressure is 30/150bar) on the fermented reduced milk, and cooling to obtain the fermented milk.
6. Preparing materials: heating part of ingredient water to 63 ℃, adding weighed erythritol, maltitol solution, stabilizer and sweetener, mixing uniformly, cooling, adding the fermented milk obtained in the step 5, and mixing uniformly to obtain the base material.
7. Acid adjustment: citric acid and part of the batching water are prepared into 2 percent acid liquor. Slowly adding into the base material, stirring to obtain final product with acidity of 45-52 O And T is between.
8. And (3) sterilization and filling: and sterilizing the acid-adjusted solution at 121 ℃ for 4s, cooling to below 25 ℃, and carrying out aseptic filling to obtain the sugar-free dairy product.
Example 4
The embodiment provides a preparation method of a sugar-free dairy product, which specifically comprises the following steps:
1. weighing raw materials: the raw materials were weighed as follows:
250 parts of fermented milk, wherein the fermented milk comprises 4.6% of skim milk powder, 3.5% of concentrated milk protein powder, 0.005% of lactase and the balance of water, wherein the total weight of the fermented milk is 100%; 35 parts of maltitol; 7 parts of a stabilizer (2 parts of soybean polysaccharide, 4 parts of pectin and 1 part of sodium citrate); 0.035 parts of sweetening agent (sucralose 0.015 parts, acesulfame potassium 0.01 parts, stevioside 0.01 parts); 707.965 parts of ingredient water.
2. Preparing reduced milk: heating a part of the ingredient water to 40 deg.C, adding skimmed milk powder, concentrated milk protein powder and lactase, stirring for 15min, standing for 45min, and homogenizing (pressure of 30/180bar) to obtain reduced milk.
3. And (3) sterilization: heating the reduced milk to 95 ℃, and preserving the heat for 300s for sterilization.
4. And (3) fermentation: the sterilized reduced milk is cooled, added with lactobacillus paracasei (0.004%) and lactobacillus helveticus (60U/T), and then kept stand at 36 ℃ for 68h for fermentation.
5. Homogenizing: and (3) carrying out secondary homogenization (the pressure is 30/150bar) on the fermented reduced milk, and cooling to obtain the fermented milk.
6. Preparing materials: heating part of the ingredient water to 63 ℃, adding weighed maltitol, stabilizer and sweetener, mixing uniformly, cooling, adding the fermented milk obtained in the step 5, and mixing uniformly to obtain the base material.
7. Acid adjustment: citric acid and lactic acid (mass ratio is 3:1) and part of the ingredient water are prepared into 4% acid solution. Slowly adding into the base material, stirring to obtain final product with acidity of 45-52 O T is between.
8. And (3) sterilization and filling: and sterilizing the acid-adjusted solution at 121 ℃ for 4s, cooling to below 25 ℃, and carrying out aseptic filling to obtain the sugar-free dairy product.
Comparative example 1
The embodiment provides a preparation method of a sugar-free dairy product, which specifically comprises the following steps:
1. weighing raw materials: the raw materials were weighed as follows:
146 parts of fermented milk, wherein the fermented milk comprises 7.0% of skimmed milk powder, 4.0% of concentrated milk protein powder, 0.005% of lactase and the balance of water, wherein the total weight of the fermented milk is 100%; 35 parts of maltitol; 7 parts of stabilizer (2 parts of soybean polysaccharide, 4 parts of pectin and 1 part of sodium citrate); 0.035 parts of sweetening agent (sucralose 0.015 parts, acesulfame potassium 0.01 parts, stevioside 0.01 parts); 811.965 parts of ingredient water.
2. Preparing reduced milk: heating a part of the ingredient water to 40 deg.C, adding skimmed milk powder, concentrated milk protein powder and lactase, stirring for 15min, standing for 45min, and homogenizing (pressure of 30/180bar) to obtain reduced milk.
3. Browning: heating the reduced milk to 95 ℃, and preserving the heat for 2.5 hours to perform browning.
4. Fermentation: the reduced milk after browning is cooled, added with lactobacillus paracasei (0.004%) and lactobacillus helveticus (60U/T) and then kept stand for 68h for fermentation at 36 ℃.
5. Homogenizing: and (3) carrying out secondary homogenization (the pressure is 30/150bar) on the fermented reduced milk, and cooling to obtain the fermented milk.
6. Preparing materials: heating part of the ingredient water to 63 ℃, adding weighed maltitol, stabilizer and sweetener, mixing uniformly, cooling, adding the fermented milk obtained in the step 5, and mixing uniformly to obtain the base material.
7. Acid adjustment: citric acid and lactic acid (mass ratio is 3:1) and part of the ingredient water are prepared into 4% acid solution. Slowly adding into the base material, stirring to obtain final product with acidity of 45-52 O T is between.
8. And (3) sterilization and filling: and sterilizing the acid-adjusted solution at 121 ℃ for 4s, cooling to below 25 ℃, and carrying out aseptic filling to obtain the sugar-free dairy product.
Comparative example 2
The embodiment provides a preparation method of a sugar-free dairy product, which specifically comprises the following steps:
1. weighing raw materials: the raw materials were weighed as follows:
175 parts of fermented milk, wherein the fermented milk comprises 5.6% of skim milk powder, 3.0% of concentrated milk protein powder, 0.007% of lactase and the balance of water, wherein the total weight of the fermented milk is 100%; 38 parts of erythritol; 7.7 parts of stabilizer (2.5 parts of soybean polysaccharide, 4 parts of pectin and 1.2 parts of sodium citrate); 0.04 part of sweetening agent (0.02 part of sucralose and 0.02 part of stevioside); 779.26 parts of ingredient water.
2. Preparing reduced milk: heating a part of the ingredient water to 37 deg.C, adding skimmed milk powder, concentrated milk protein powder and lactase, stirring for 20min, standing for 40min, and homogenizing (pressure of 30/180bar) to obtain reduced milk.
3. Browning: heating the reduced milk to 97 ℃, and preserving the heat for 2 hours to perform browning.
4. Fermentation: cooling the reduced milk after browning, adding lactobacillus paracasei (0.006%), standing at 35 deg.C for 70h, and fermenting.
5. Homogenizing: and (3) carrying out secondary homogenization (the pressure is 30/150bar) on the fermented reduced milk, and cooling to obtain the fermented milk.
6. Preparing materials: heating part of the ingredient water to 63 ℃, adding the weighed erythritol, the stabilizer and the sweetener, uniformly mixing, cooling, adding the fermented milk obtained in the step 5, and uniformly mixing to obtain the base material.
7. Acid adjustment: citric acid and malic acid (mass ratio is 1:1) and part of ingredient water are prepared into 2% acid solution. Slowly adding into the base material, and stirring to obtainThe final product has acidity of 45-52 O And T is between.
8. And (3) sterilization and filling: and sterilizing the acid-adjusted solution at 123 ℃ for 6s, cooling to below 25 ℃, and carrying out aseptic filling to obtain the sugar-free dairy product.
Comparative example 3
The embodiment provides a preparation method of a sugar-free dairy product, which specifically comprises the following steps:
1. weighing raw materials: the raw materials were weighed as follows:
252 parts of fermented milk, wherein the fermented milk comprises 89% of skim milk powder, 0.01% of lactase and the balance of water, wherein the total weight of the fermented milk is 100%; 18 parts of erythritol; 40 parts of maltitol solution; 6.8 parts of stabilizer (1.5 parts of soybean polysaccharide, 4.5 parts of pectin and 0.8 part of sodium citrate); 0.05 part of sweetening agent (acesulfame potassium 0.035 part and stevioside 0.015 part); 755.15 parts of ingredient water.
2. Preparing reduced milk: heating a part of the ingredient water to 42 deg.C, adding skimmed milk powder, concentrated milk protein powder and lactase, stirring for 20min, standing for 45min, and homogenizing (pressure of 30/180bar) to obtain reduced milk.
3. Browning: heating the reduced milk to 98 ℃, and preserving heat for 1.5h to perform browning.
4. Fermentation: cooling the browned reduced milk, adding lactobacillus paracasei (0.008%) and lactobacillus helveticus (100U/T), standing at 35 deg.C for 72h, and fermenting.
5. Homogenizing: and (3) carrying out secondary homogenization (the pressure is 30/150bar) on the fermented reduced milk, and cooling to obtain the fermented milk.
6. Preparing materials: heating part of ingredient water to 63 ℃, adding weighed erythritol, maltitol solution, stabilizer and sweetener, mixing uniformly, cooling, adding the fermented milk obtained in the step 5, and mixing uniformly to obtain the base material.
7. Acid adjustment: citric acid and part of the batching water are prepared into 2 percent acid liquor. Slowly adding into the base material, stirring to obtain final product with acidity of 45-52 O T is between.
8. And (3) sterilization and filling: and sterilizing the acid-adjusted solution at 121 ℃ for 4s, cooling to below 25 ℃, and carrying out aseptic filling to obtain the sugar-free dairy product.
Comparative example 4
The embodiment provides a preparation method of a sugar-free dairy product, which specifically comprises the following steps:
1. weighing raw materials: the raw materials were weighed as follows:
250 parts of fermented milk, wherein the fermented milk comprises 13.35% of skim milk powder, 0.005% of lactase and the balance of water, wherein the total weight of the fermented milk is 100%; 35 parts of maltitol; 7 parts of stabilizer (2 parts of soybean polysaccharide, 4 parts of pectin and 1 part of sodium citrate); 0.035 parts of sweetening agent (sucralose 0.015 parts, acesulfame potassium 0.01 parts, stevioside 0.01 parts); 707.965 parts of ingredient water.
2. Preparing reduced milk: heating a part of the ingredient water to 40 deg.C, adding skimmed milk powder, concentrated milk protein powder and lactase, stirring for 15min, standing for 45min, and homogenizing (pressure of 30/180bar) to obtain reduced milk.
3. And (3) sterilization: heating the reduced milk to 95 ℃, and preserving heat for 300s for sterilization.
4. Fermentation: the sterilized reduced milk is cooled, added with lactobacillus paracasei (0.004%) and lactobacillus helveticus (60U/T), and then kept stand at 36 ℃ for 68h for fermentation.
5. Homogenizing: and (3) carrying out secondary homogenization (the pressure is 30/150bar) on the fermented reduced milk, and cooling to obtain the fermented milk.
6. Preparing materials: heating part of the ingredient water to 63 ℃, adding weighed maltitol, stabilizer and sweetener, mixing uniformly, cooling, adding the fermented milk obtained in the step 5, and mixing uniformly to obtain the base material.
7. Acid adjustment: citric acid and lactic acid (mass ratio is 3:1) and part of the ingredient water are prepared into 4% acid solution. Slowly adding into the base material, stirring to obtain final product with acidity of 45-52 O T is between.
8. And (3) sterilization and filling: and sterilizing the acid-adjusted solution at 121 ℃ for 4s, cooling to below 25 ℃, and carrying out aseptic filling to obtain the sugar-free dairy product.
Sugar content detection
The total sugar content in the products according to examples 1 to 4 and comparative examples 2 to 4 was determined according to the method of national standard GB 5009.8, and the results are shown in table 1 below.
Table 1: total sugar content in the sample
Table 1 shows the results of the measurements of the total sugar content in the products of examples 1 to 4 and comparative examples 2 to 4. As can be seen from Table 1, the total sugar content in the products of examples 1-4 was not detected, with a "0" sugar declaration (< 0.5g/100g) meeting regulatory requirements; in contrast, all of comparative examples 2-4 detected total sugar. This shows that the compounding ratio of the skim milk powder and the concentrated milk protein powder and the compounding ratio of the lactobacillus paracasei and the lactobacillus helveticus have great influence on the total sugar content in the product, and are very important for realizing the declaration of '0' sugar.
Evaluation of mouthfeel
The products according to examples 1 to 3 and comparative example 1 were evaluated for color and the evaluation results are shown in table 2 below.
Table 2: taste evaluation of samples
Table 2 shows the results of taste evaluations made by 300 persons for the products of examples 1 to 3 and comparative example 1. As can be seen from Table 2, the products of examples 1-3 are well liked by consumers, and the indexes of all aspects are highly evaluated; in contrast, the product of comparative example 1 received a lower rating. This shows that the ratio of the skim milk powder to the concentrated milk protein powder in the fermented milk directly affects the taste of the product.
The foregoing is only a preferred embodiment of the present invention. It will be appreciated that various modifications, combinations, alterations, and substitutions of the details and features of the invention may be made by those skilled in the art without departing from the spirit and nature of the invention. Such modifications, combinations, alterations and substitutions are also to be understood as being included within the scope of the invention as claimed.
Claims (10)
1. A method for preparing sugar-free dairy products is characterized by comprising the step of preparing fermented milk,
wherein the preparing of the fermented milk comprises:
adding lactase into the raw milk, stirring, and homogenizing to obtain a mixed feed liquid;
carrying out browning or sterilization on the homogenized mixed feed liquid;
adding a strain consuming glucose and lactose into the mixed liquid after browning or sterilization, and fermenting to obtain the fermented milk.
2. The method according to claim 1, wherein the raw milk is reduced milk, preferably the reduced milk is formed by dissolving powdered milk and a protein component in water; preferably, the milk powder is selected from one or more of whole skim milk powder, semi-skim milk powder and whole milk powder; the protein component is selected from one or more of concentrated milk protein, casein and whey protein.
3. The method according to claim 2, wherein the mass ratio of the milk powder to the protein component is (4-7) to (2-4).
4. The method according to claim 2, wherein the reduced milk is prepared by stirring in water at 35-42 ℃ for 15-20min and standing for hydration for 40-45 min.
5. The preparation method according to claim 1, wherein the browning is carried out at 95-98 ℃ for 1-2.5 h; the sterilization temperature is 93-97 ℃, and the sterilization time is 250-350 s.
6. The method according to claim 1, wherein the strain is one or both of Lactobacillus paracasei and Lactobacillus helveticus, the fermentation temperature is 34-36 ℃, and the fermentation time is 68-72 h.
7. The method for producing according to claim 1, further comprising, after the step of producing fermented milk, the steps of:
the material preparation step: heating water to 60-65 deg.C, adding sweet component and stabilizer, mixing, and adding fermented milk;
acid adjustment: adding 2-5% acid liquor into the feed liquid obtained in the burdening step;
ultra-high temperature sterilization: performing ultrahigh temperature sterilization at 121-124 deg.C for 4-10 s.
8. A sugar-free dairy product made by the method of making a sugar-free dairy product according to any one of claims 1 to 7.
9. The sugarless dairy product of claim 8, comprising 17.0 to 25.5% fermented milk, 3.5 to 6.0% sweet component and 0.6 to 1.0% stabilizer, based on the total weight of the sugarless dairy product.
10. The sugar-free dairy product according to claim 9, wherein the fermented milk raw material comprises 4.0-7.0% milk powder, 2.0-4.0% concentrated milk protein and 0.005-0.01% lactase, based on the total weight of the fermented milk raw material.
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