CN115251158A - Lactose-free stirring type probiotic yogurt and preparation method thereof - Google Patents
Lactose-free stirring type probiotic yogurt and preparation method thereof Download PDFInfo
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
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- 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
- A23V2400/113—Acidophilus
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- 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
- A23V2400/125—Casei
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- 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
- A23V2400/169—Plantarum
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- 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
- A23V2400/175—Rhamnosus
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- 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
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- 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
- A23V2400/51—Bifidobacterium
- A23V2400/515—Animalis
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- 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
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- A23V2400/51—Bifidobacterium
- A23V2400/517—Bifidum
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- 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
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- A23V2400/51—Bifidobacterium
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Abstract
A lactose-free stirring type probiotic yogurt comprises the following raw materials in percentage by mass: 92-99% of raw milk, 1-8% of white granulated sugar, 0.002-0.004% of leavening agent and 0.002-0.004% of probiotics. The preparation method comprises the steps of pretreatment; dissolving the materials; filtering, homogenizing, and sterilizing; and (4) inoculating and fermenting. The streptococcus thermophilus is used as a starter, has a natural super beta-galactosidase effect on lactose, can hydrolyze all lactose into glucose and galactose under a specific process, reduces the lactose content in the yogurt to be below 0.5%, reaches the lactose-free standard specified by the national standard, can effectively solve the worry of patients with severe lactose intolerance in using fermented milk, and has rich and comprehensive nutrition and is easier to be absorbed by human bodies; meanwhile, the problems that the yoghourt is easy to become sour and the quality of the yoghourt is reduced in the storage process are solved, the quality guarantee period of the yoghourt is prolonged, and the development trend of reducing the content of sucrose in food is met.
Description
Technical Field
The invention relates to the technical field of fermented foods, in particular to lactose-free stirring type probiotic yogurt and a preparation method thereof.
Background
Lactose is a carbohydrate peculiar to human and mammalian milk, and is a disaccharide composed of glucose and galactose and having a molecular formula C12H22O11. However, statistically, about 2/3 of the world's population suffers from lactose intoleranceThe lactose intolerance is approximately 85% of the Chinese population. At present, the solution for lactose intolerance people is mainly to eat low-lactose or lactose-free dairy products, or to take exogenous lactase or probiotics when the dairy products are ingested.
Lactose intolerance is one of the common causes of gastrointestinal symptoms, and the cause of lactose intolerance is that lactose is deficient in human bodies and cannot be digested and degraded, so that lactose is retained in intestinal tracts to cause osmotic pressure imbalance and water accumulation, and lactose is decomposed, fermented, produced and produced by bacteria to cause intestinal tract micro-ecological environment disorder. The patients are easy to have a series of symptoms such as regurgitation, diarrhea, abdominal pain and the like, and can not eat cow milk and other dairy products, and the severity degree may vary from person to person.
The yoghourt is prepared by fermenting fresh milk and is rich in protein, calcium and vitamins; as a good source of protein and calcium, yogurt is going to every family because of its high nutritional value. The yogurt is classified into a set type and a stirred type according to different preparation methods. The stirred yoghurt is a fluid product, has fine and smooth particles, is more beneficial to digestion, has better flavor than the common yoghurt, and is a health care product with complete nutrition for the sick and weak. However, since lactic acid bacteria can only utilize a portion of the lactose, there is still > 3% lactose present in the yogurt. Some lactose intolerant consumers eat thick yoghurt and have lactose intolerance symptoms such as intestinal flatulence, diarrhea and the like.
Meanwhile, the existence of the lactose can increase the acidity of the yoghourt in the transportation and storage processes, so that the quality of the yoghourt is reduced along with the increase of time, the shelf life of the product is short, and the production and transportation costs are high. Furthermore, it is a global trend to reduce the sucrose content in foods, while the sweetness index of lactose is only 0.16, and the sweetness index of glucose and galactose obtained after lactose decomposition is 0.74 and 0.32, respectively, i.e., after lactose is completely decomposed into glucose and galactose, the sweetness can be improved and the taste can be improved.
Therefore, the lactose-free stirring type probiotic yogurt and the preparation method thereof are developed, the problems that lactose-containing yogurt cannot be used by lactose intolerant patients, the yogurt is easy to become acid in the storage process and the quality is reduced can be effectively solved, the quality guarantee period of the product is prolonged, and the development trend of reducing the sucrose content in food is met.
Disclosure of Invention
Aiming at the problems, the primary object of the invention is to provide a lactose-free stirring type probiotic yogurt and a preparation method thereof, which solve the problems that lactose-containing yogurt cannot be used by lactose intolerant patients, and the yogurt is easy to become acid and the quality of the yogurt is reduced in the storage process, improve the quality guarantee period of the product, and simultaneously meet the development trend of reducing the sucrose content in food.
In order to solve the technical problems, the technical scheme adopted by the invention is as follows:
a lactose-free stirring type probiotic yogurt comprises the following raw materials in percentage by mass: 92-99% of raw milk, 1-8% of white granulated sugar, 0.002-0.004% of leavening agent and 0.002-0.004% of probiotics.
Preferably, the leavening agent is streptococcus thermophilus AiBi Smartline (M4.01SWEET); the probiotic is 6.10mix of probiotics, and specifically comprises one or more of bifidobacterium bifidum, bifidobacterium animalis, bifidobacterium longum, lactobacillus plantarum, lactobacillus acidophilus, lactobacillus casei and lactobacillus rhamnosus.
Preferably, the protein content of the raw milk is required to be more than or equal to 3.1%, and the fat content is required to be more than or equal to 3.4%.
A preparation method of lactose-free stirring type probiotic yogurt comprises the following steps:
(1) Pretreatment: filtering raw milk to remove impurities;
(2) Material dissolution: heating raw milk to 43-45 ℃, adding white granulated sugar for dissolving to obtain a mixed solution;
(3) Filtering, homogenizing and sterilizing: filtering the mixed solution by a duplex filter, homogenizing and pasteurizing the mixed solution, and cooling to the fermentation temperature;
(4) Inoculation and fermentation: adding the leaven and the probiotics into the mixed solution, stirring for 10-20 minutes, closing stirring fermentation, stopping fermentation when the fermentation temperature is 34-44 ℃ and the acidity reaches an internal control value (72-75 DEG T), and cooling to obtain the lactose-free stirred probiotic yogurt.
Preferably, in step (1), the pretreatment comprises 5 sub-steps:
a. checking and accepting the raw milk: before milk collection, the milk collection tank is cleaned and disinfected by CIP (cleaning and disinfecting on line); after the raw milk is transported to the factory by a milk tank truck, extracting a milk sample for inspection, and entering the next step after the milk sample is qualified according to GB19301 standard; wherein, the index requirements of raw milk (raw milk) are as follows: protein is more than or equal to 3.1 percent, and fat is more than or equal to 3.4 percent;
b. and (2) filtering (1): filtering the raw milk qualified by inspection through a 150-mesh pipeline type duplex filter, and disassembling, inspecting and cleaning the filter every day;
c. cleaning milk: further removing impurities in the raw milk by using a centrifugal separator after filtering;
d. cooling (1): cooling to 2-6 ℃ by using a plate heat exchanger;
e. temporary storage (1): after cooling, pumping the milk into a milk receiving tank for temporary storage through a pipeline.
Preferably, in the step (2), 1300-2000 kg of milk is beaten into a mixing tank, the temperature is raised to 43-45 ℃, white granulated sugar is added for dissolving, and the dissolving is maintained for 10 minutes; after the dissolution is maintained, the materials are all poured into a proportioning tank.
Preferably, after the step (2), the method further comprises a step of blending and metering: pumping the dissolved materials into a material preparing tank, reducing the temperature to below 18 ℃ for storage, and determining the material capacity. Wherein, batching jar index is: protein is more than or equal to 2.9 percent, and fat is 3.2 to 4.2 percent.
Preferably, in the step (3), the filtration, homogenization and sterilization specifically comprise the following 5 sub-steps:
a. and (3) filtering (2): filtering the mixed solution by a 150-mesh duplex filter, and performing daily inspection and cleaning on the filter;
b. preheating: preheating to 55-65 ℃ through a sterilizer plate;
c. homogenizing: homogenizing the mixed solution under 18-20 MPa;
d. and (3) sterilization: carrying out pasteurization on the mixed solution, wherein the sterilization temperature is 96 +/-2 ℃, the sterilization time is 300 seconds, and the flow rate is 4500-5500L/h;
e. cooling (2): after sterilization, the materials are cooled to 42-44 ℃.
Preferably, in the step (4), the inoculation and fermentation specifically comprise the following 4 sub-steps:
a. inoculation: before inoculation, an inoculation container needs to be disinfected in advance for 10 minutes, then a leavening agent and probiotics are added into the mixed solution, and the mixed solution is stirred for 10 to 20 minutes;
b. and (3) fermentation: stopping stirring and fermentation, wherein the fermentation temperature is 42-44 ℃, the fermentation is stopped after the acidity reaches an internal control value (72-75 DEG T), the stirring is stopped after the fermentation end point reaches the stirring start time for 1 minute, the stirring is performed at a super-cooling rate, and the stirring speed is set to be 50%;
c. cooling (3): is conveyed to a plate heat exchanger through a pipeline by a pump to be cooled to 15 +/-2 ℃;
d. temporary storage (2): and (3) when the temperature is not more than 50 ℃ before canning and using, cooling, conveying to the can to be canned for temporary storage through a pipeline, starting the can to be canned after cooling, stirring for 1 minute, stopping stirring, waiting for more than two hours, stirring for 20 seconds before canning, and setting the stirring speed to be 35%. Indexes to be canned are as follows: protein is more than or equal to 2.8 percent, fat is 3.1 to 4.2 percent, and acidity is 72 to 76 degrees T.
Preferably, after the step (4), the method further comprises the steps of filling, warehousing and refrigerating, and inspecting and leaving factory:
a. filling: filling according to the packaging specification; the indexes of the finished product are as follows: protein is more than or equal to 2.8 percent, fat is 3.1 to 4.2 percent, and acidity is 72 to 76 DEG T;
b. and (4) warehousing and refrigerating: the refrigeration temperature is 2-6 ℃;
c. and (5) inspecting and leaving factory: and (5) the corresponding items are detected to be qualified according to the national standard and then leave the factory.
Preferably, the filling is a conventional filling procedure in the field, and the filling equipment and pipelines are clean and do not pollute the fermented milk; during filling, flavor substances can be synchronously added, wherein the flavor substances are conventionally added in the field, preferably one or more of essence, a taste modifier, fruit juice, fruit pulp, fruit granules, grains and chocolate, the adding amount of the flavor substances is conventionally added in the field, when the flavor substances are one or more of essence and the taste modifier, the adding amount of the flavor substances is preferably 0.005-0.05%, when the flavor substances are one or more of fruit juice, fruit pulp, fruit granules, grains and chocolate, the adding amount of the flavor substances is preferably 2-110%, and the percentage is the percentage of the mass of the flavor substances to the mass of the lactose-free stirring type probiotic yogurt.
The invention has the beneficial effects that:
1. the invention adopts the selected streptococcus thermophilus AiBi as the leaven, the streptococcus thermophilus has the effect of natural super beta-galactosidase on lactose, the lactose can be completely hydrolyzed into glucose and galactose under a specific process, the content of the lactose in the yoghurt is reduced to be below 0.5 percent, even below 0.1 percent, the lactose-free standard specified by the national standard is reached, the worry of patients with serious lactose intolerance in using fermented milk can be effectively solved, the nutrition is rich and comprehensive, and the milk is more easily absorbed by human bodies.
2. According to the invention, lactase and a stabilizing agent are not added in the raw materials, special streptococcus thermophilus is used as a fermenting agent to degrade lactose, and the fermenting agent can keep high sensory characteristics and high viscosity, so that the obtained fermented milk has fresh taste and fine and smooth tissue state; meanwhile, the enzymolysis time of lactase is saved, the risk brought by exogenous bacteria and impurities is effectively reduced, the operation is simpler, and the cost of lactose-free yogurt products is effectively reduced.
3. The lactose-free yoghourt improves the sweetness because the lactose is decomposed into glucose and galactose, can reduce the adding amount of the sweetening agent and accords with the development trend of reducing the sucrose content in food.
4. According to the invention, the shelf life of the product is prolonged to 21 days by reducing the content of lactic acid, so that the problems that the acidity is easy to increase, the quality of the yoghourt is easy to decrease and the shelf life of the yoghourt product is short in the process of storing the yoghourt are effectively avoided, the production and transportation costs are effectively saved, and good social benefits and economic benefits are achieved.
Drawings
The accompanying drawings, which are incorporated in and constitute a part of this application, illustrate embodiments of the invention and, together with the description, serve to explain the invention and not to limit the invention. In the drawings:
FIG. 1 is a process flow diagram of a preparation method of lactose-free stirred probiotic yogurt.
Detailed Description
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. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1:
a lactose-free stirring type probiotic yogurt comprises the following raw materials in percentage by mass: 95% of raw milk, 4.994% of white granulated sugar, 0.003% of leaven and 0.003% of probiotics.
Specifically, the leaven is streptococcus thermophilus AiBi Smartline (M4.01SWEET); the probiotic is imported Russian strain with a commercial name of 6.10mix, and specifically comprises Bifidobacterium bifidum, bifidobacterium animalis, bifidobacterium longum, lactobacillus plantarum, lactobacillus acidophilus, lactobacillus casei, and Lactobacillus rhamnosus.
Specifically, the protein content of the raw milk is required to be more than or equal to 3.1%, and the fat content is required to be more than or equal to 3.4%.
A preparation method of lactose-free stirring type probiotic yogurt comprises the following steps:
(1) Checking and accepting the raw milk: before milk collection, the milk collection tank is cleaned and disinfected by CIP (cleaning and disinfecting on line); after the raw milk is transported to the factory by a milk tank truck, extracting a milk sample for inspection, and entering the next step after the milk sample is qualified according to GB19301 standard; the index requirements of raw milk (raw milk) are as follows: protein is more than or equal to 3.1 percent, and fat is more than or equal to 3.4 percent;
(2) And (2) filtering (1): filtering the raw milk qualified by inspection through a 150-mesh pipeline type duplex filter, and disassembling, inspecting and cleaning the filter every day;
(3) Cleaning milk: further removing impurities in the raw milk by using a centrifugal separator after filtering;
(4) Cooling (1): cooling to 2-6 ℃ by using a plate heat exchanger;
(5) Temporary storage (1): after being cooled, the milk is pumped into a milk receiving tank through a pipeline for temporary storage
(6) Material dissolution: adding 1300-2000 kg of milk into a mixing tank, heating to 43-45 ℃, adding white granulated sugar for dissolving, and maintaining the dissolution for 10 minutes to obtain a mixed solution; after the dissolution is maintained, beating all the materials into a batching tank, then beating the milk consumption in the formula into raw milk with the milk consumption not less than 700 kg in a mixer, jacking the materials from the mixer to a pipeline of the batching tank to be clean, and then carrying out the jacking operation of the mixer;
(7) Blending and fixing the volume: pumping the dissolved materials into a material preparing tank, reducing the temperature to below 18 ℃ for storage, and determining the material capacity. Wherein, batching jar index is: protein is more than or equal to 2.9 percent, and fat is 3.2 to 4.2 percent;
(8) And (3) filtering (2): filtering the mixed solution by a 150-mesh duplex filter, and disassembling and cleaning the filter every day;
(9) Preheating: preheating to 55-65 ℃ through a sterilizer plate;
(10) Homogenizing: homogenizing the mixed solution under 18-20 MPa;
(11) And (3) sterilization: pasteurizing the mixed solution at the temperature of 96 +/-2 ℃ for 300 seconds at the flow rate of 4500-5500L/h;
(12) Cooling (2): cooling the sterilized materials to 42-44 ℃;
(13) Inoculation: according to the strain adding operation flow, a quality controller needs to disinfect an inoculation container 10 minutes in advance before inoculation, then adds a leavening agent and probiotics into the mixed solution, and stirs for 10-20 minutes;
(14) And (3) fermentation: turning off stirring fermentation, wherein the fermentation temperature is as follows: stopping fermentation after the acidity reaches an internal control value (72-75 DEG T) at 42-44 ℃, stopping stirring after the fermentation end point reaches stirring start for 1 minute, performing supercooling discharge, setting the stirring speed to be 50% of the rated speed, and fermenting for 4.5-5.5 hours;
(15) Cooling (3): is conveyed to a plate heat exchanger through a pipeline by a pump to be cooled to 15 +/-2 ℃;
(16) Temporary storage (2): and (3) when the temperature is not more than 50 ℃ before canning and using, cooling, conveying to the can to be canned for temporary storage through a pipeline, starting the can to be canned after cooling, stirring for 1 minute, stopping stirring, waiting for more than two hours, stirring for 20 seconds before canning, and setting the stirring speed to be 35%. Indexes to be canned are as follows: protein is more than or equal to 2.8 percent, fat is 3.1-4.2 percent, and acidity is 72-76 DEG T;
(17) Filling: filling according to the packaging specification; the indexes of the finished product are as follows: protein is more than or equal to 2.8 percent, fat is 3.1-4.2 percent, and acidity is 72-76 DEG T;
(18) And (4) warehousing and refrigerating: the refrigeration temperature is 2-6 ℃;
(19) And (5) inspecting and leaving factory: and (5) detecting corresponding items according to national standard regulations and then delivering the qualified items out of the factory.
Example 2:
the present embodiment 2 differs from embodiment 1 only in that:
a lactose-free stirring type probiotic yogurt comprises the following raw materials in percentage by mass: 98% of raw milk, 1.994% of white granulated sugar, 0.002% of leavening agent and 0.004% of probiotics.
Example 3:
this embodiment 3 differs from embodiment 1 only in that:
a lactose-free stirring type probiotic yogurt comprises the following raw materials in percentage by mass: 98.994 percent of raw milk, 1 percent of white granulated sugar, 0.003 percent of leavening agent and 0.003 percent of probiotics.
A preparation method of lactose-free stirring type probiotic yogurt comprises the following steps:
wherein, the fermentation in the step (14): turning off stirring fermentation, wherein the fermentation temperature is as follows: the fermentation is stopped after the acidity reaches the internal control value (72-75 DEG T) at the temperature of 38-40 ℃, the stirring is stopped after the fermentation end point reaches the stirring start time of 1 minute, the stirring is performed with super-cooling discharge, the stirring speed is set to be 50% of the rated speed, and the fermentation time is about 5-6 hours.
Example 4:
this embodiment 4 differs from embodiment 1 only in that:
a lactose-free stirring type probiotic yogurt comprises the following raw materials in percentage by mass: 92% of raw milk, 7.994% of white granulated sugar, 0.004% of leavening agent and 0.002% of probiotics.
A preparation method of lactose-free stirring type probiotic yogurt comprises the following steps:
wherein, the fermentation in the step (14): turning off stirring fermentation, wherein the fermentation temperature is as follows: stopping fermentation after the acidity reaches the internal control value (72-75 DEG T) at 34-36 ℃, stopping stirring after the fermentation end point reaches the stirring start time for 1 minute, performing supercooling discharge, setting the stirring speed to be 50% of the rated speed, and performing fermentation for about 7 hours.
Experimental data 1:
the lactose content after fermentation and the lactose content in a second set of storage at 6 ℃ were tested using the lactose-free stirred probiotic yogurt raw material formulation of example 1 and different milk fermentation regimes, yielding the following data:
experimental data 2:
the lactose content after fermentation and the lactose content in a second set of storage at 6 ℃ were tested using the lactose-free stirred probiotic yogurt raw material formulas and the methods of preparation of the same of examples 1-4, and the following data were obtained:
therefore, the formula and the process can completely hydrolyze lactose into glucose and galactose under a specific process, so that the content of the lactose in the yoghourt is reduced to be below 0.5 percent, even below 0.1 percent, the lactose-free standard specified by the national standard is achieved, the worry of patients with severe lactose intolerance in using the fermented milk can be effectively solved, the nutrition is rich and comprehensive, the fermented milk is more easily absorbed by human bodies, and the economic benefit and the social benefit are good.
The above description is intended only to be exemplary of the present invention and should not be taken as limiting the invention, as any modification, combination, equivalent arrangement, or improvement made within the spirit and scope of the present invention should be included therein.
Claims (10)
1. A lactose-free stirring type probiotic yogurt is characterized in that: the yoghourt comprises the following raw materials in percentage by mass: 92-99% of raw milk, 1-8% of white granulated sugar, 0.002-0.004% of leavening agent and 0.002-0.004% of probiotics.
2. The lactose-free stirred probiotic yogurt of claim 1, wherein: the leaven is streptococcus thermophilus AiBi Smartline M4.01SWEET; the probiotic is 6.10mix of probiotic, and comprises one or more of Bifidobacterium bifidum, bifidobacterium animalis, bifidobacterium longum, lactobacillus plantarum, lactobacillus acidophilus, lactobacillus casei, and Lactobacillus rhamnosus.
3. The lactose-free stirred probiotic yogurt of claim 1, wherein: the protein content of the raw milk is required to be more than or equal to 3.1 percent, and the fat content is required to be more than or equal to 3.4 percent.
4. The method for preparing lactose-free stirred probiotic yoghurt as claimed in any one of claims 1 to 3, wherein the method comprises the following steps: the method comprises the following steps:
(1) Pretreatment: filtering raw milk to remove impurities;
(2) Material dissolution: heating raw milk to 43-45 ℃, adding white granulated sugar for dissolving to obtain a mixed solution;
(3) Filtering, homogenizing and sterilizing: filtering the mixed solution by a duplex filter, homogenizing and pasteurizing the mixed solution, and cooling to the fermentation temperature;
(4) Inoculation and fermentation: adding the leaven and the probiotics into the mixed solution, stirring for 10-20 minutes, closing stirring fermentation, stopping fermentation when the fermentation temperature is 34-44 ℃ and the acidity reaches an internal control value (72-75 DEG T), and cooling to obtain the lactose-free stirred probiotic yogurt.
5. The method for preparing lactose-free stirred probiotic yogurt according to claim 4, characterized in that: in step (1), the pretreatment comprises 5 sub-steps:
a. checking and accepting the raw milk: cleaning and sterilizing a milk collecting tank by CIP before collecting milk; after the raw milk is transported to the factory by a milk tank truck, extracting a milk sample for inspection, and entering the next step after the milk sample is qualified;
b. and (2) filtering (1): filtering the raw milk qualified by inspection through a 150-mesh pipeline type duplex filter;
c. cleaning milk: further removing impurities in the raw milk by using a centrifugal separator after filtering;
d. cooling (1): cooling to 2-6 ℃ by using a plate heat exchanger;
e. temporary storage (1): after cooling, pumping the milk into a milk receiving tank for temporary storage through a pipeline.
6. The method for preparing lactose-free stirred probiotic yogurt according to claim 5, characterized in that: in the step (2), 1300-2000 kg of milk is beaten into a mixing tank, the temperature is raised to 43-45 ℃, white granulated sugar is added for dissolving, and the dissolving is maintained for 10 minutes; after the dissolution is maintained, the materials are all poured into a proportioning tank.
7. The method for preparing lactose-free stirred probiotic yogurt according to claim 4, characterized in that: after the step (2), the method also comprises a blending constant volume step: pumping the dissolved materials into a material preparing tank, reducing the temperature to below 18 ℃ for storage, and determining the material capacity.
8. The method for preparing lactose-free stirred probiotic yogurt according to claim 4, characterized in that: in the step (3), the filtering, homogenizing and sterilizing specifically comprise the following 5 sub-steps:
a. and (3) filtering (2): filtering the mixed solution by a 150-mesh duplex filter;
b. preheating: preheating to 55-65 ℃ through a sterilizer plate;
c. homogenizing: homogenizing the mixed solution under 18-20 MPa;
d. and (3) sterilization: carrying out pasteurization on the mixed solution, wherein the sterilization temperature is 96 +/-2 ℃, the sterilization time is 300 seconds, and the flow rate is 4500-5500L/h;
e. cooling (2): after sterilization, the materials are cooled to 42-44 ℃.
9. The method for preparing lactose-free stirred probiotic yogurt according to claim 4, characterized in that: in the step (4), the inoculation and fermentation specifically comprise the following 4 sub-steps:
a. inoculation: before inoculation, an inoculation container needs to be disinfected in advance for 10 minutes, then a leavening agent and probiotics are added into the mixed solution, and the mixed solution is stirred for 10 to 20 minutes;
b. fermentation: stopping stirring and fermentation, wherein the fermentation temperature is 42-44 ℃, the fermentation is stopped after the acidity reaches an internal control value (72-75 DEG T), the stirring is stopped after the fermentation end point reaches the stirring start time for 1 minute, the stirring is performed at a super-cooling rate, and the stirring speed is set to be 50%;
c. cooling (3): is conveyed to a plate heat exchanger through a pipeline by a pump to be cooled to 15 +/-2 ℃;
d. temporary storage (2): and (3) when the temperature is not more than 50 ℃ before canning and using, cooling, conveying to the can to be canned for temporary storage through a pipeline, starting the can to be canned after cooling, stirring for 1 minute, stopping stirring, waiting for more than two hours, stirring for 20 seconds before canning, and setting the stirring speed to be 35%.
10. The method for preparing lactose-free stirred probiotic yogurt according to claim 4, characterized in that: after the step (4), the steps of filling, warehousing and refrigeration, inspection and delivery are also included:
a. filling: filling according to the packaging specification;
b. warehousing and refrigerating: the refrigeration temperature is 2-6 ℃;
c. and (4) inspection and delivery: and (5) detecting corresponding items according to national standard regulations and then delivering the qualified items out of the factory.
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| CN112868764A (en) * | 2019-11-29 | 2021-06-01 | 内蒙古伊利实业集团股份有限公司 | Lactose-free normal-temperature yoghourt and preparation method thereof |
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| CN103766487A (en) * | 2014-02-27 | 2014-05-07 | 昆明雪兰牛奶有限责任公司 | Preparation method for additive-free stirred flavored fermented milk |
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