CN115428833A - Preparation process of low-lactose low-sucrose passion fruit-flavored fermented milk - Google Patents
Preparation process of low-lactose low-sucrose passion fruit-flavored fermented milk Download PDFInfo
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- 239000008101 lactose Substances 0.000 title claims abstract description 57
- 235000015140 cultured milk Nutrition 0.000 title claims abstract description 40
- 239000005720 sucrose Substances 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 239000000463 material Substances 0.000 claims abstract description 79
- 230000007062 hydrolysis Effects 0.000 claims abstract description 52
- 238000006460 hydrolysis reaction Methods 0.000 claims abstract description 52
- 235000013336 milk Nutrition 0.000 claims abstract description 38
- 239000008267 milk Substances 0.000 claims abstract description 38
- 210000004080 milk Anatomy 0.000 claims abstract description 38
- 102100026189 Beta-galactosidase Human genes 0.000 claims abstract description 30
- 108010059881 Lactase Proteins 0.000 claims abstract description 30
- 108010005774 beta-Galactosidase Proteins 0.000 claims abstract description 30
- 229940116108 lactase Drugs 0.000 claims abstract description 30
- 235000013618 yogurt Nutrition 0.000 claims abstract description 29
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims abstract description 25
- 238000000855 fermentation Methods 0.000 claims abstract description 18
- 230000004151 fermentation Effects 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 11
- 230000003301 hydrolyzing effect Effects 0.000 claims abstract description 7
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 48
- 244000288157 Passiflora edulis Species 0.000 claims description 30
- 235000000370 Passiflora edulis Nutrition 0.000 claims description 30
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 24
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 24
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 24
- 238000002156 mixing Methods 0.000 claims description 22
- 238000010008 shearing Methods 0.000 claims description 18
- 238000003756 stirring Methods 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000005303 weighing Methods 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 9
- 239000008213 purified water Substances 0.000 claims description 9
- 239000003381 stabilizer Substances 0.000 claims description 9
- 235000007119 Ananas comosus Nutrition 0.000 claims description 6
- 235000021552 granulated sugar Nutrition 0.000 claims description 6
- 230000003472 neutralizing effect Effects 0.000 claims description 6
- 238000009924 canning Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 108010010803 Gelatin Proteins 0.000 claims description 3
- 108090000604 Hydrolases Proteins 0.000 claims description 3
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 3
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 3
- 239000005913 Maltodextrin Substances 0.000 claims description 3
- 229920002774 Maltodextrin Polymers 0.000 claims description 3
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 3
- 239000001245 distarch phosphate Substances 0.000 claims description 3
- 235000013804 distarch phosphate Nutrition 0.000 claims description 3
- 239000008369 fruit flavor Substances 0.000 claims description 3
- 229920000159 gelatin Polymers 0.000 claims description 3
- 239000008273 gelatin Substances 0.000 claims description 3
- 235000019322 gelatine Nutrition 0.000 claims description 3
- 235000011852 gelatine desserts Nutrition 0.000 claims description 3
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 3
- 229940035034 maltodextrin Drugs 0.000 claims description 3
- 239000001814 pectin Substances 0.000 claims description 3
- 235000010987 pectin Nutrition 0.000 claims description 3
- 229920001277 pectin Polymers 0.000 claims description 3
- 244000099147 Ananas comosus Species 0.000 claims 1
- 235000015203 fruit juice Nutrition 0.000 abstract description 11
- 239000002253 acid Substances 0.000 abstract description 5
- 230000002378 acidificating effect Effects 0.000 abstract description 5
- 235000013361 beverage Nutrition 0.000 abstract description 5
- 239000004615 ingredient Substances 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 4
- 208000008589 Obesity Diseases 0.000 abstract description 3
- 235000013365 dairy product Nutrition 0.000 abstract description 3
- 235000020824 obesity Nutrition 0.000 abstract description 3
- 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 abstract description 2
- 229930006000 Sucrose Natural products 0.000 abstract description 2
- 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 abstract 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 abstract description 2
- 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 abstract description 2
- 229930182830 galactose Natural products 0.000 abstract description 2
- 239000008103 glucose Substances 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 abstract 1
- 238000004925 denaturation Methods 0.000 abstract 1
- 230000036425 denaturation Effects 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 description 11
- 239000000796 flavoring agent Substances 0.000 description 6
- 238000006386 neutralization reaction Methods 0.000 description 6
- 238000005086 pumping Methods 0.000 description 6
- 241000234671 Ananas Species 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 4
- 206010012735 Diarrhoea Diseases 0.000 description 3
- 201000010538 Lactose Intolerance Diseases 0.000 description 3
- 230000003213 activating effect Effects 0.000 description 3
- 238000005070 sampling Methods 0.000 description 3
- 235000020202 standardised milk Nutrition 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000000644 propagated effect Effects 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 238000004781 supercooling Methods 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
- 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
- A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
- A23C9/1206—Lactose hydrolysing enzymes, e.g. lactase, beta-galactosidase
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Dairy Products (AREA)
Abstract
The invention relates to the technical field of dairy product processing, in particular to a preparation process of low-lactose low-sucrose passion fruit-flavored fermented milk, which is characterized in that a low-lactose low-sucrose passion fruit-flavored fermented milk beverage is prepared step by adopting a process of adding acid before acidic fruit juice and fusing lactose hydrolysis, the problem of denaturation of base material protein when adding acid fruit juice before fermentation is avoided by adopting a process of adjusting acid with sodium bicarbonate, and the obtained low-lactose low-sucrose passion fruit-flavored fermented milk beverage is safe to drink, good in taste and high in nutritional ingredients; the lactase is used for hydrolyzing more than 70 percent of lactose in the fresh milk into galactose and glucose under the condition of not destroying other nutritional ingredients in the milk before the raw materials are mixed, so that the milk is easier to absorb by a human body, has sweet taste in the milk through hydrolysis, reduces the using amount of sucrose in the formula of the yogurt, and is more suitable for people suffering from three highs and obesity to drink.
Description
Technical Field
The invention relates to the technical field of dairy product processing, in particular to a preparation process of low-lactose low-sucrose passion fruit-flavor fermented milk.
Background
The low-lactose and low-sucrose passion fruit-flavored fermented milk is a fermented milk drink prepared by processing raw milk and passion fruit juice step by step, and then blending, sterilizing and fermenting. In the preparation process of the fermented milk drink, substances with peculiar smell are generated if the temperature is not suitable or the hydrolysis temperature is too high in the lactose hydrolysis process, so that the taste of the fermented milk drink is influenced. Taking passion fruit-flavored yogurt as an example, the existing preparation process of the passion fruit-flavored yogurt adopts the step of adding acidic passion fruit juice after the fermentation is finished, when the step of adding the fruit juice after the demulsification and cooling of the yogurt base material fermentation is finished, the risk that the fruit juice is secondarily polluted in the weighing process or the fruit juice is secondarily polluted in the adding process exists, so that the microorganisms are rapidly propagated in the later-stage supercooling and storing process of the yogurt, the phenomena of bag expansion and mildew spots occur, the image and the benefit of a plurality of enterprises are damaged, and meanwhile, if the phenomenon is not found, the deteriorated product is damaged to a human body after being drunk. On the other hand, with the development of the times, people with high blood pressure, high blood sugar and obesity are more and more, most people seek low-sugar products, and most people drink dairy products and have diarrhea due to lactose intolerance.
Disclosure of Invention
The invention aims to provide a preparation process of low-lactose and low-sucrose passion fruit-flavored fermented milk, which solves the product quality problem caused by adding acidic fruit juice after production of flavored fermented milk and the problem of diarrhea caused by drinking of people with lactose intolerance, and aims to obtain a low-lactose and low-sucrose passion fruit-flavored fermented milk drink which is safe to drink, good in taste and high in nutritional ingredients.
In order to realize the technical effects, the preparation process of the low-lactose low-sucrose passion fruit-flavored fermented milk disclosed by the invention has the advantage that the content of lactose in the fermented milk is less than or equal to 30%, and the preparation process comprises the following steps:
s1, adding fresh milk to a constant volume tank according to a constant volume, preheating, homogenizing, pasteurizing to a hydrolysis tank, adding lactase accounting for 3-5 per mill of the total weight of the formula, hydrolyzing for 2 h-2.5 h at the optimum hydrolysis temperature of lactase of 40 +/-2 ℃, detecting the lactase content, and completing the lactase hydrolysis when the lactose content is less than or equal to 30% to obtain a base material I;
s2, weighing passion fruit juice which accounts for 0.3-0.5% of the total amount of the formula to a stirring tank, weighing sodium bicarbonate which accounts for 0.5-0.7 per mill of the total amount of the formula to an auxiliary material tank, heating 500-700 ml of purified water to 65 +/-2 ℃, slowly adding the weighed sodium bicarbonate to dissolve to obtain sodium bicarbonate solution, starting a stirrer of the stirring tank, slowly adding the sodium bicarbonate solution in the auxiliary material tank to the passion fruit juice in the stirring tank, and neutralizing the pH value of the passion fruit juice to 6.4-6.8 to obtain a base material II;
s3, extracting 300kg-350kg of the base material I obtained in the step S1 from a hydrolysis tank to a mixing tank by using a material pump, heating the base material I in the mixing tank to 75 +/-5 ℃, adding white granulated sugar accounting for 3% -4% of the total weight of the formula and stabilizer A accounting for 3-4% of the total weight of the formula to the base material I at 75 +/-5 ℃, shearing at a high speed for 15min, extracting the materials in the mixing tank after high-speed shearing to a constant volume tank by using the material pump, extracting the base material II in a stirring tank and the base in the hydrolysis tank to the constant volume tank at the same time to obtain a base material III, preheating the base material III, homogenizing, sterilizing, cooling to 40 +/-2 ℃, storing in fermentation liquor, inoculating 100U of strain, adding 0.2-0.3% of passion fruit essence and 0.03-0.05% of pineapple essence to obtain a base material IV;
s4, canning the base material four to obtain the finished product of the low-lactose low-sucrose passion fruit-flavor fermented milk.
The stabilizer A in the step S3 comprises 70 parts of acetylated distarch phosphate, 6 parts of pectin, 15 parts of gelatin and 6 parts of maltodextrin; the strains in the step S3 comprise 3 parts of streptococcus thermophilus and 7 parts of lactobacillus bulgaricus.
In the step S1, the hydrolysis temperature is 40 +/-2 ℃, namely 38-42 ℃, and the hydrolysis time of lactase is greater than 1.5 ℃ in principle, so that the hydrolysis efficiency of more than 70% can be realized, but 1.5h is long, 75% of people feel no obvious sweet taste, and 2h is long, 95% of people feel obvious sweet taste, so that the hydrolysis time is preferably 2-2.5h when the low-lactose and low-sucrose passion fruit fermented milk is prepared, and the low-lactose and low-sucrose passion fruit fermented milk beverage with the best taste can be obtained.
Further, in the step S2, the temperature of the purified water for dissolving the sodium bicarbonate is 65 ℃ ± 2 ℃.
Further, in the step S2, the weight of the purified water is 10-12 times of the weight of the sodium bicarbonate.
Further, in the step S1, the fresh milk is preheated to 65 ℃ in a constant volume tank, homogenized under 20Mpa and pasteurized at 95 ℃ for 300S.
Further, after the volume fixing is finished in the step S3, the third yoghourt base material is preheated to 65-68 ℃, homogenized under 20Mpa, and pasteurized at 95 ℃ for 300S.
Further, the step S1 is prepared by psychrophilic lactose hydrolase low-temperature hydrolysis, and specifically comprises: the raw and fresh milk is quantitatively filled into a refrigerating tank according to the formula amount, lactase accounting for 3-5 per mill of the total weight of the formula amount is added, the raw and fresh milk is hydrolyzed for 10-12 h at the optimum hydrolysis temperature of 4-6 ℃ of the lactase, the lactase content is detected, and when the lactose content is less than or equal to 30%, the lactase hydrolysis is completed to obtain a base material I.
The invention has the beneficial effects that:
1. the invention prepares the low-lactose and low-sucrose passion fruit-flavored fermented milk beverage step by adopting the process of pre-adding acidic fruit juice by acid regulation and fusing lactose hydrolysis, wherein the pre-adding of the passion fruit juice can denature and precipitate protein in the base material of the fermented milk when the acid regulation is not carried out, so that the mouthfeel and the tissue state of the fermented milk are influenced.
2. More than 70% of lactose in the fresh milk is hydrolyzed into galactose and glucose by lactase before the ingredients without destroying other nutrient components in the milk, so that the fresh milk is easier to absorb by a human body, and in addition, the milk has sweet taste by hydrolysis, the use amount of sucrose in the formula of the yoghourt is reduced, and the yoghourt is more suitable for people with three highs and obesity to drink.
Detailed Description
The invention relates to a preparation process of low-lactose low-sucrose passion fruit-flavored fermented milk, which comprises the following steps that:
s1, adding fresh milk to a constant volume tank according to a constant volume, preheating, homogenizing, pasteurizing to a hydrolysis tank, adding lactase accounting for 3-5 per mill of the total weight of the formula, hydrolyzing for 2 h-2.5 h at the optimum hydrolysis temperature of lactase of 40 +/-2 ℃, detecting the lactase content, and completing the lactase hydrolysis when the lactose content is less than or equal to 30% to obtain a base material I;
s2, weighing passion fruit juice which accounts for 0.3-0.5% of the total amount of the formula into a stirring tank, weighing sodium bicarbonate which accounts for 0.5-0.7 per mill of the total amount of the formula into an auxiliary material tank, heating 500-700 ml of purified water to 65 +/-2 ℃, slowly adding the weighed sodium bicarbonate into the stirring tank for dissolving to obtain a sodium bicarbonate solution, starting a stirrer of the stirring tank, slowly adding the sodium bicarbonate solution in the auxiliary material tank into the passion fruit juice in the stirring tank, and neutralizing the pH value of the passion fruit juice to 6.4-6.8 to obtain a base material II;
s3, extracting 300kg-350kg of the base material I obtained in the step S1 from a hydrolysis tank to a mixing tank by using a material pump, heating the base material I in the mixing tank to 75 +/-5 ℃, adding white granulated sugar accounting for 3% -4% of the total weight of the formula and stabilizer A accounting for 3-4% of the total weight of the formula to the base material I at 75 +/-5 ℃, shearing at a high speed for 15min, extracting the materials in the mixing tank after high-speed shearing to a constant volume tank by using the material pump, extracting the base material II in a stirring tank and the base in the hydrolysis tank to the constant volume tank at the same time to obtain a base material III, preheating the base material III, homogenizing, sterilizing, cooling to 40 +/-2 ℃, storing in fermentation liquor, inoculating 100U of strain, adding 0.2-0.3% of passion fruit essence and 0.03-0.05% of pineapple essence to obtain a base material IV;
and S4, packaging the base material into four cans to obtain the finished product of the low-lactose low-sucrose passion fruit-flavored fermented milk.
The stabilizer A in the step S3 comprises 70 parts of acetylated distarch phosphate, 6 parts of pectin, 15 parts of gelatin and 6 parts of maltodextrin; the strains in the step S3 comprise 3 parts of streptococcus thermophilus and 7 parts of lactobacillus bulgaricus.
Further, in the step S2, the temperature of the purified water for dissolving the sodium bicarbonate is 65 ℃ ± 2 ℃.
Further, in the step S2, the weight of the purified water is 10-12 times of the weight of the sodium bicarbonate.
Further, in the step S1, the fresh milk is preheated to 65 ℃ in a constant volume tank, homogenized under 20Mpa and pasteurized at 95 ℃ for 300S.
Further, after the volume fixing is finished in the step S3, the third yoghourt base material is preheated to 65-68 ℃, homogenized under 20Mpa, and pasteurized at 95 ℃ for 300S.
Further, the step S1 is prepared by psychrophilic lactose hydrolase low-temperature hydrolysis, and specifically comprises: the raw and fresh milk is added into a refrigerating tank according to the formula with constant volume, lactase accounting for 3-5 per mill of the total weight of the formula is added, the raw and fresh milk is hydrolyzed for 10-12 h at the optimum hydrolysis temperature of 4-6 ℃ of the lactase, the lactase content is detected, and when the lactose content is less than or equal to 30%, the lactase hydrolysis is completed, and the base material I is obtained.
The first embodiment is as follows:
the method is used for preparing the low-lactose and low-sucrose passion fruit-flavored fermented milk.
Preparing hydrolyzed milk: placing 100 parts of standardized milk in a constant volume tank, preheating to 65 ℃, homogenizing under 20Mpa, pasteurizing to a hydrolysis tank, starting a stirrer of the hydrolysis tank, adding 0.3 part of lactase, hydrolyzing for 2 hours at 42 ℃, stopping the hydrolysis when the lactose hydrolysis rate in the system is more than 70%, and stopping the stirrer to obtain hydrolyzed milk;
neutralization of fruit juice: adding sodium bicarbonate which accounts for 0.6 per mill of the total weight of the formula into 600ml of hot water preheated to 65 ℃ for dissolving, simultaneously weighing passion fruit juice which accounts for 0.4 percent of the total weight of the formula into a high-speed shearing tank, starting a stirrer in the high-speed shearing tank, slowly adding the dissolved sodium bicarbonate solution into the high-speed shearing tank, and neutralizing the pH value of the passion fruit juice to 6.4-6.8; turning off the stirrer, and stopping neutralization to obtain neutralized passion fruit juice;
preparing yoghourt: extracting 300-350kg of hydrolyzed milk from a hydrolysis tank to a mixing tank by using a material pump, heating the hydrolyzed milk in the mixing tank to 75 +/-5 ℃, adding white granulated sugar accounting for 4% of the total weight of the formula and stabilizer A accounting for 4% of the total weight of the formula to the hydrolyzed milk in the mixing tank at 75 +/-5 ℃, shearing at a high speed for 15min, extracting the materials sheared at the high speed in the mixing tank to a constant volume tank by using a material pump, extracting the passion fruit juice neutralized in the stirring tank and the hydrolyzed milk in the hydrolysis tank to the constant volume tank at the same time to obtain a yoghourt base material, preheating the yoghourt base material to 65-68 ℃, homogenizing under 20Mpa, pasteurizing the mixture to the fermentation tank, starting a fermentation tank, taking 500ml of the yoghourt base material from a sampling port of the fermentation tank to the conical flask, adding 100U of strain to the conical flask, activating the activated yoghourt base material, adding 0.3% of the passion fruit essence and 0.05% of the pineapple strain to the conical flask, canning the activated yoghourt base material to obtain a finished product of low-lactose low-flavor fermented milk, and obtaining the finished product of the low-lactose low-flavor fermented milk.
Example 2
The method is used for preparing the low-lactose and low-sucrose passion fruit-flavored fermented milk.
Preparing hydrolyzed milk: placing 100 parts of standardized milk in a constant volume tank, preheating to 65 ℃, homogenizing under 20Mpa, pasteurizing to a hydrolysis tank, starting a stirrer of the hydrolysis tank, adding 0.4 part of lactase, hydrolyzing for 2 hours at 42 ℃, stopping the hydrolysis when the lactose hydrolysis rate in the system is more than 70%, and stopping the stirrer to obtain hydrolyzed milk;
neutralization of fruit juice: adding sodium bicarbonate which accounts for 0.7 per mill of the total weight of the formula into 700ml of hot water preheated to 65 ℃ for dissolving, simultaneously weighing passion fruit juice which accounts for 0.5 percent of the total weight of the formula into a high-speed shearing tank, starting a stirrer in the high-speed shearing tank, slowly adding the dissolved sodium bicarbonate solution into the high-speed shearing tank, and neutralizing the pH value of the passion fruit juice to 6.4-6.8; turning off the stirrer, and stopping neutralization to obtain neutralized passion fruit juice;
preparing yoghourt: pumping 300-350kg of hydrolyzed milk from a hydrolysis tank to a mixing tank by a material pump, heating the hydrolyzed milk in the mixing tank to 75 +/-5 ℃, adding white granulated sugar accounting for 3% of the total weight of the formula and stabilizer A accounting for 4% of the total weight of the formula into the hydrolyzed milk in the mixing tank at 75 +/-5 ℃, shearing at high speed for 15min, pumping the sheared materials in the mixing tank at high speed to a constant volume tank by a material pump, pumping neutralized passion fruit juice in a stirring tank and the hydrolyzed milk in the hydrolysis tank to the constant volume tank simultaneously to obtain a yogurt base material, preheating the yogurt base material to 65-68 ℃ after constant volume, carrying out homogenization under 20MPa, carrying out pasteurization to the fermentation tank, starting a fermentation tank stirrer, taking 500ml of the yogurt base material from a sampling port of the fermentation tank to a conical bottle, adding 100U of strain into the conical bottle, activating the activated yogurt base material, adding 0.2% of strain of the pineapple flavor to the fermentation tank, canning the low-lactose flavor fermented yogurt base material to obtain a finished product with low lactose content, and adding the strain to obtain the low lactose flavor fermented yogurt base material with low lactose.
Example 3
The method is used for preparing the low-lactose and low-sucrose passion fruit-flavored fermented milk.
Preparing hydrolyzed milk: placing 100 parts of standardized milk in a constant volume tank, preheating to 65 ℃, homogenizing under 20Mpa, pasteurizing to a hydrolysis tank, starting a stirrer of the hydrolysis tank, adding 0.5 part of lactase, hydrolyzing at 40 ℃ for 2.5h, wherein the lactose hydrolysis rate in the system is more than 70%, closing the stirrer, and stopping hydrolysis to obtain hydrolyzed milk;
neutralization of fruit juice: adding sodium bicarbonate which accounts for 0.7 per mill of the total weight of the formula into 700ml of hot water preheated to 65 ℃ for dissolving, simultaneously weighing passion fruit juice which accounts for 0.5 percent of the total weight of the formula into a high-speed shearing tank, then starting a stirrer in the high-speed shearing tank to slowly add the dissolved sodium bicarbonate solution into the high-speed shearing tank, and neutralizing the pH value of the passion fruit juice to 6.4-6.8; turning off the stirrer, and stopping neutralization to obtain neutralized passion fruit juice;
preparing yoghourt: pumping 300-350kg of hydrolyzed milk from a hydrolysis tank to a mixing tank by a material pump, heating the hydrolyzed milk in the mixing tank to 75 +/-5 ℃, adding white granulated sugar accounting for 4% of the total weight of the formula and stabilizer A accounting for 4% of the total weight of the formula into the hydrolyzed milk in the mixing tank at 75 +/-5 ℃, shearing at high speed for 15min, pumping the sheared materials in the mixing tank at high speed to a constant volume tank by a material pump, pumping neutralized passion fruit juice in a stirring tank and the hydrolyzed milk in the hydrolysis tank to the constant volume tank simultaneously to obtain a yogurt base material, preheating the yogurt base material to 65-68 ℃ after constant volume, homogenizing under 20MPa, pasteurizing into the fermentation tank, starting the fermentation tank, taking 500ml of the yogurt base material from a sampling port of the fermentation tank to a conical bottle, adding 100U of strain into the conical bottle, activating, adding the activated yogurt base material into the fermentation tank, adding 0.2% of strain and 0.03% of pineapple flavor strain into the fermentation tank, canning the yogurt base material to obtain a finished product with low lactose content, and fermenting lactose content, and obtaining the finished product with low lactose content.
The low-lactose and low-sucrose passion fruit-flavored fermented milk P1, P2 and P3 prepared in the embodiment solve the product quality problem caused by adding acidic fruit juice after production of flavored fermented milk and the problem of diarrhea caused by drinking of people with lactose intolerance, and the preparation process of the low-lactose and low-sucrose passion fruit-flavored fermented milk is provided, so that the low-lactose and low-sucrose passion fruit-flavored fermented milk beverage which is safe to drink, good in taste and high in nutritional ingredients is obtained.
Claims (6)
1. A preparation process of low-lactose low-sucrose passion fruit-flavored fermented milk is characterized by comprising the following steps of: the content of lactose in the fermented milk is less than or equal to 30 percent, and the method comprises the following steps:
s1, adding fresh milk into a constant volume tank according to constant volume, preheating, homogenizing, pasteurizing into a hydrolysis tank, adding lactase accounting for 3-5 per mill of the total weight of the formula, hydrolyzing for 2 h-2.5 h at the optimum hydrolysis temperature of lactase of 40 +/-2 ℃, detecting the lactase content, and completing lactase hydrolysis when the lactose content is less than or equal to 30% to obtain a base material I;
s2, weighing passion fruit juice which accounts for 0.3-0.5% of the total amount of the formula into a stirring tank, weighing sodium bicarbonate which accounts for 0.5-0.7 per mill of the total amount of the formula into an auxiliary material tank, heating 500-700 ml of purified water to 65 +/-2 ℃, slowly adding the weighed sodium bicarbonate into the stirring tank for dissolving to obtain a sodium bicarbonate solution, starting a stirrer of the stirring tank, slowly adding the sodium bicarbonate solution in the auxiliary material tank into the passion fruit juice in the stirring tank, and neutralizing the pH value of the passion fruit juice to 6.4-6.8 to obtain a base material II;
s3, extracting 300kg-350kg of the base material I obtained in the step S1 from a hydrolysis tank to a mixing tank by using a material pump, heating the base material I in the mixing tank to 75 +/-5 ℃, adding white granulated sugar accounting for 3% -4% of the total weight of the formula and stabilizer A accounting for 3-4% of the total weight of the formula to the base material I at 75 +/-5 ℃, shearing at a high speed for 15min, extracting the materials in the mixing tank after high-speed shearing to a constant volume tank by using the material pump, extracting the base material II in a stirring tank and the base in the hydrolysis tank to the constant volume tank at the same time to obtain a base material III, preheating the base material III, homogenizing, sterilizing, cooling to 40 +/-2 ℃, storing in fermentation liquor, inoculating 100U of strain, adding 0.2-0.3% of passion fruit essence and 0.03-0.05% of pineapple essence to obtain a base material IV;
s4, canning the base material four to obtain a finished product of the low-lactose low-sucrose passion fruit-flavor fermented milk;
the stabilizer A in the step S3 comprises 70 parts of acetylated distarch phosphate, 6 parts of pectin, 15 parts of gelatin and 6 parts of maltodextrin; the strains in the step S3 comprise 3 parts of streptococcus thermophilus and 7 parts of lactobacillus bulgaricus.
2. The preparation process of the low-lactose low-sucrose passion fruit-flavored fermented milk according to claim 1, is characterized in that: in the step S2, the temperature for dissolving the sodium bicarbonate by the purified water is 65 +/-2 ℃.
3. The preparation process of the low-lactose low-sucrose passion fruit-flavored fermented milk according to claim 2, is characterized in that: in the step S2, the weight of the purified water is 10-12 times of the weight of the sodium bicarbonate.
4. The preparation process of the low-lactose low-sucrose passion fruit-flavored fermented milk according to claim 3, is characterized in that: in the step S1, the raw and fresh milk is preheated to 65 ℃ in a constant volume tank, homogenized under 20Mpa, and pasteurized at 95 ℃ for 300S.
5. The process for preparing low-lactose low-sucrose passion fruit-flavored fermented milk according to claim 5, is characterized in that: and in the step S3, after the volume fixing is finished, preheating the yoghourt base material III to 65-68 ℃, homogenizing under 20Mpa, and pasteurizing at 95 ℃ for 300S.
6. The process for preparing low-lactose low-sucrose passion fruit-flavored fermented milk according to any one of claims 1 to 5, wherein the step S1 is prepared by psychrophilic lactose hydrolase low-temperature hydrolysis, and specifically comprises the following steps: the raw and fresh milk is added into a refrigerating tank according to the formula with constant volume, lactase accounting for 3-5 per mill of the total weight of the formula is added, the raw and fresh milk is hydrolyzed for 10-12 h at the optimum hydrolysis temperature of 4-6 ℃ of the lactase, the lactase content is detected, and when the lactose content is less than or equal to 30%, the lactase hydrolysis is completed, and the base material I is obtained.
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| CN102334548A (en) * | 2010-07-16 | 2012-02-01 | 宋卫东 | Medium-low temperature hydrolysis technology of lactase |
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