CN116195633A - Aerated fermented milk and preparation method thereof - Google Patents
Aerated fermented milk and preparation method thereof Download PDFInfo
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- CN116195633A CN116195633A CN202111442650.8A CN202111442650A CN116195633A CN 116195633 A CN116195633 A CN 116195633A CN 202111442650 A CN202111442650 A CN 202111442650A CN 116195633 A CN116195633 A CN 116195633A
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- 235000015140 cultured milk Nutrition 0.000 title claims abstract description 91
- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 24
- 239000005017 polysaccharide Substances 0.000 claims abstract description 24
- 150000004676 glycans Chemical class 0.000 claims abstract description 23
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 22
- 229920001277 pectin Polymers 0.000 claims abstract description 21
- 239000001814 pectin Substances 0.000 claims abstract description 21
- 235000010987 pectin Nutrition 0.000 claims abstract description 21
- 239000003381 stabilizer Substances 0.000 claims abstract description 21
- 244000068988 Glycine max Species 0.000 claims abstract description 20
- 150000001875 compounds Chemical class 0.000 claims abstract description 18
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 12
- 239000013530 defoamer Substances 0.000 claims abstract description 8
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 78
- 239000000243 solution Substances 0.000 claims description 47
- 230000001954 sterilising effect Effects 0.000 claims description 44
- 239000003292 glue Substances 0.000 claims description 41
- 239000001569 carbon dioxide Substances 0.000 claims description 39
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 39
- 238000001816 cooling Methods 0.000 claims description 38
- 238000002156 mixing Methods 0.000 claims description 32
- 238000011049 filling Methods 0.000 claims description 29
- 238000000855 fermentation Methods 0.000 claims description 28
- 230000004151 fermentation Effects 0.000 claims description 28
- 235000013336 milk Nutrition 0.000 claims description 28
- 239000008267 milk Substances 0.000 claims description 28
- 210000004080 milk Anatomy 0.000 claims description 28
- 235000020185 raw untreated milk Nutrition 0.000 claims description 26
- 238000004659 sterilization and disinfection Methods 0.000 claims description 22
- 238000003756 stirring Methods 0.000 claims description 21
- -1 cyclic oligosaccharide Chemical class 0.000 claims description 18
- 235000021552 granulated sugar Nutrition 0.000 claims description 17
- 239000007788 liquid Substances 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 239000004205 dimethyl polysiloxane Substances 0.000 claims description 15
- 229920000435 poly(dimethylsiloxane) Polymers 0.000 claims description 15
- 238000010438 heat treatment Methods 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 13
- 229920000858 Cyclodextrin Polymers 0.000 claims description 12
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 claims description 11
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical compound CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 claims description 10
- 108010010803 Gelatin Proteins 0.000 claims description 10
- 229920000159 gelatin Polymers 0.000 claims description 10
- 239000008273 gelatin Substances 0.000 claims description 10
- 235000019322 gelatine Nutrition 0.000 claims description 10
- 235000011852 gelatine desserts Nutrition 0.000 claims description 10
- 235000021092 sugar substitutes Nutrition 0.000 claims description 9
- 239000003765 sweetening agent Substances 0.000 claims description 9
- 239000000126 substance Substances 0.000 claims description 7
- 239000006260 foam Substances 0.000 claims description 6
- 239000011259 mixed solution Substances 0.000 claims description 6
- 230000000087 stabilizing effect Effects 0.000 claims description 5
- 229920001296 polysiloxane Polymers 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 claims description 2
- 235000019634 flavors Nutrition 0.000 claims description 2
- 229920001542 oligosaccharide Polymers 0.000 claims description 2
- 239000007858 starting material Substances 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 10
- 238000005273 aeration Methods 0.000 abstract description 6
- 239000000047 product Substances 0.000 description 38
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 9
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 description 9
- 241000194020 Streptococcus thermophilus Species 0.000 description 9
- 239000002518 antifoaming agent Substances 0.000 description 9
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 9
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 8
- 230000008569 process Effects 0.000 description 8
- 229930006000 Sucrose Natural products 0.000 description 7
- 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 7
- 238000002844 melting Methods 0.000 description 7
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- 238000009928 pasteurization Methods 0.000 description 5
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- 230000000052 comparative effect Effects 0.000 description 4
- 238000009472 formulation Methods 0.000 description 4
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- 239000004615 ingredient Substances 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 229910052757 nitrogen Inorganic materials 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 238000005507 spraying Methods 0.000 description 4
- 102000014171 Milk Proteins Human genes 0.000 description 3
- 108010011756 Milk Proteins Proteins 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 230000006641 stabilisation Effects 0.000 description 3
- 238000011105 stabilization Methods 0.000 description 3
- 229920002148 Gellan gum Polymers 0.000 description 2
- XUIMIQQOPSSXEZ-UHFFFAOYSA-N Silicon Chemical compound [Si] XUIMIQQOPSSXEZ-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000014171 carbonated beverage Nutrition 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 239000000216 gellan gum Substances 0.000 description 2
- 235000010492 gellan gum Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 229910052710 silicon Inorganic materials 0.000 description 2
- 239000010703 silicon Substances 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 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 description 1
- 230000009471 action Effects 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 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 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000003054 catalyst Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000014048 cultured milk product Nutrition 0.000 description 1
- 125000004122 cyclic group Chemical group 0.000 description 1
- 229940097362 cyclodextrins Drugs 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- 239000012527 feed solution Substances 0.000 description 1
- 238000005429 filling process Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 238000005189 flocculation Methods 0.000 description 1
- 230000016615 flocculation Effects 0.000 description 1
- 229960002737 fructose Drugs 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229960001031 glucose Drugs 0.000 description 1
- 150000002433 hydrophilic molecules Chemical class 0.000 description 1
- 230000007413 intestinal health Effects 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 230000002688 persistence Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 238000012360 testing method 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
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- 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
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
-
- 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
- A23C9/137—Thickening substances
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biophysics (AREA)
- Dairy Products (AREA)
Abstract
The invention provides aerated fermented milk and a preparation method thereof. The aerated fermented milk comprises a compound stabilizer consisting of pectin and soluble soybean polysaccharide, an emulsifier and an organosilicon defoamer, so that the fermented milk has an aeration amount of 1.5-2.0GV and a system viscosity of 30-80cp, and a fresh and cool taste and a dense bubble feeling are provided for the product.
Description
Technical Field
The invention belongs to the field of dairy product manufacturing, and particularly relates to aerated fermented milk and a method for preparing the aerated fermented milk.
Background
The fermented milk is favored by more and more people because of high protein content, thick taste, sweet and sour taste and beneficial intestinal health. The aerated beverage is also popular with consumers because of its special taste. However, conventional fermented milk is significantly higher than the commercially available carbonated beverage products (protein content. Ltoreq.0.3%) because the protein content is usually 2.3 to 3.1%, and thus foam is easily generated during the aeration process, making it difficult to fill a sufficient amount of gas therein.
Disclosure of Invention
The invention aims to provide aerated fermented milk, which is prepared by adopting a compound stabilizer system consisting of soybean polysaccharide and pectin, and selectively adding an antifoaming agent and an air bubble stabilizing accelerator, so that the fermented milk provided by the invention has good air-holding property, is filled with proper amount of carbon dioxide and has unique taste.
According to one aspect of the present invention, there is provided aerated fermented milk having an aerated carbon dioxide content of 1.5-2.0GV and a system viscosity of 30-80cp measured at 20-25 ℃.
Preferably, the aerated fermented milk comprises 0.2-0.6% of a built stabilizer consisting of pectin and soluble soy polysaccharide, based on the total weight of the aerated fermented milk.
Preferably, the aerated fermented milk comprises 0.005-0.01% silicone defoamer, based on the total weight of the aerated fermented milk.
Preferably, the aerated fermented milk further comprises 0.01-0.02% of a foam stabilizing accelerator, based on the total weight of the aerated fermented milk, which is a cyclic oligosaccharide, preferably a cyclodextrin.
Preferably, the aerated fermented milk further comprises 0.01-0.08% of an emulsifier, based on the total weight of the aerated fermented milk.
Preferably, the aerated fermented milk comprises, based on the total weight of the aerated fermented milk: 80-85% of raw milk, 2-8% of white granulated sugar or 1-5% of white granulated sugar and 0.1-6% of sugar substitute substances, 0.2-0.6% of pectin, 0.2-0.6% of soluble soybean polysaccharide, 0.01-0.02% of cyclodextrin, 0.01-0.08% of diacetyl tartaric acid mono-diglyceride, 0.005-0.01% of polydimethylsiloxane and 0.2-0.8% of carbon dioxide.
Preferably, the aerated fermented milk further comprises 0.01-0.2% flavour based on the total weight of the aerated fermented milk.
According to another aspect of the present invention, there is provided a method for producing aerated fermented milk, comprising the steps of:
preparation of fermented milk: mixing raw milk, white granulated sugar, optional sugar substitute substances, a compound stabilizer and an organosilicon defoamer according to a certain proportion, sterilizing the mixed solution for the first time, cooling, and adding fermentation strains for fermentation to obtain fermented milk;
preparing glue solution: dissolving the compound stabilizer in water, stirring the solution, performing second sterilization, and cooling to obtain a glue solution;
mixing and homogenizing the gelatin milk: mixing the fermented milk with the glue solution, homogenizing, and cooling to obtain mixed feed liquid;
and (3) third sterilization: thirdly, sterilizing the mixed feed liquid to obtain sterile feed liquid;
filling of carbon dioxide: and filling carbon dioxide into the sterile feed liquid.
Preferably, in the preparation method, the preparation step of the fermented milk comprises the steps of heating the raw milk to 50-60 ℃ in advance, optionally adding a bubble stabilizing accelerator and an emulsifier during mixing, mixing at 900-1200rpm for 15-20min, cooling to below 15 ℃ and adding essence, wherein the first sterilization comprises the steps of carrying out 300-400s at 95-97 ℃ and fermenting at 42-44 ℃;
the preparation method of the glue solution comprises dissolving the compound stabilizer in 70-75deg.C water, sterilizing at 115-117 deg.C for 45-50s, and cooling to 42-44deg.C;
the step of mixing and homogenizing the glue milk comprises mixing the fermented milk and the glue solution in a weight ratio of (6-8): 1, wherein the homogenizing condition is that the primary grade is 20-100bar, and the secondary grade is 40-200bar;
the third sterilization condition is that the temperature is 75-90 ℃ for 25-30s;
preferably, the temperature of the carbon dioxide filling step is 2-7 ℃.
Preferably, the carbon dioxide filling step comprises dosing carbon dioxide in a sterile in-line aerated form.
According to the aerated fermented milk disclosed by the invention, a brand-new formula system is adopted, the protein of the system is protected to be stable by utilizing a stabilizer system compounded by soybean polysaccharide and pectin, the air bubble feeling of a product is improved by adding cyclodextrin, the air-holding property of the product is improved, the overflow phenomenon of the product is improved by adding an emulsifying agent and an organic silicon defoaming agent, the fermented milk is endowed with brand-new texture, and meanwhile, the taste of the fermented milk is more in accordance with the refreshing requirement of consumers by adopting a homogenizing process after the fermented milk and a glue solution, the whole fluidity of the product is better, and brand-new taste experience is brought.
Detailed Description
In order to more clearly understand the technical features, objects and advantages of the present invention, a further detailed description will now be made of the technical scheme of the present invention. It should be understood that the following detailed description is merely exemplary, and the technical solutions of the present invention are not limited to the following detailed description.
The invention provides aerated fermented milk, which comprises raw milk, white granulated sugar, compound stability, an antifoaming agent, and optionally a bubble stability promoter and an emulsifying agent.
1. Raw milk
The raw milk adopted by the invention can be raw milk or reduced milk. Raw milk is a source of fermented milk protein, and the fermented milk protein content must be 2.3% or more according to the requirements of national standard GB19302, and therefore the raw milk must be added in an amount of greater than 80%, preferably 80-85%, more preferably 82-84%, for example 83%, based on the total weight of the aerated fermented milk. Under the addition of the raw milk, the milk solid content in the finished product of the fermented milk can be more than or equal to 8.96 percent.
2. Sweet taste component
In the aerated fermented milk of the present invention, the sweet component may be white granulated sugar, or white granulated sugar and sugar substitute substances. The white granulated sugar provides sweet feeling for the whole product, balances lactic acid generated in the fermentation process, and realizes the acid-sweet balance of the product. The white sugar may be added in an amount of 2 to 8%, preferably 3 to 7%, for example, 4% and 5% based on the total weight of the aerated fermented milk. Depending on the different requirements of the product characteristics, a sugar substitute selected from maltitol, erythritol and fructose and glucose syrup may be used instead of part of the white sugar to reduce the sugar content of the product, for example, the sugar substitute may be added in an amount of 1-5% (preferably 4-5%) and the sugar substitute may be added in an amount of 0.1-6% (preferably 5-6%). In addition, the white granulated sugar can provide soluble solids for aerated fermented milk products, and can improve the stability of the products.
3. Compound stabilizer
In the aerated fermented milk of the invention, the compound stabilizer consists of pectin and soybean polysaccharide, preferably soluble soybean polysaccharide. In the present invention, the weight ratio of pectin to soybean polysaccharide may be (1-3): 1-3. The amount of the compound stabilizer added may be 0.4 to 1.2%, preferably 0.6 to 1.0%, for example, may be 0.7%,0.8%, based on the total weight of the aerated fermented milk.
According to a specific embodiment, the pectin may be present in an amount of 0.2-0.6%, preferably 0.3-0.5% by weight. The content of soybean polysaccharide is 0.2-0.6 wt%, preferably 0.3-0.4 wt%. The specific combination of the two components in the compound stabilizer can lead the protein molecules of the fermented milk to be uniformly distributed in the system, effectively prevent protein flocculation and realize the stable state of the product. After the compound stabilizer is adopted, other stabilizers are not required to be added, the product viscosity of the fermented milk is greatly reduced, and the condition of aeration of the fermented milk is improved, so that the condition is provided for realizing aeration.
4. Defoaming agent
Due to the high consistency of conventional fermented milk, bubbles are easily formed when aerated. According to a specific embodiment, the defoaming agent is added into the aerated fermented milk, for example, the silicone-based polydimethylsiloxane is added as a defoaming agent of a system, so that the soluble solids of the aerated fermented milk are far higher than those of a carbonated beverage, hydrophilic molecules are required to be hydrated in the system, free water capable of dissolving carbon dioxide is less, a large amount of foam is easily formed in the product processing process due to the wrapping of milk protein and milk fat, the processing and taste of the product are influenced, and the overflow condition can be effectively improved by using the silicone-based defoaming agent (for example, the polydimethylsiloxane).
The amount of the antifoaming agent added may be 2 to 8%, preferably 3 to 7%, for example, 0.005 to 0.1%, preferably 0.015 to 0.085%, more preferably 0.02 to 0.07%, for example, 0.025%,0.04%,0.05%,0.06%, based on the total weight of the aerated fermented milk.
5. Bubble stabilization promoter
The aerated fermented milk of the present invention may further comprise cyclic oligomeric polysaccharide substances, such as cyclodextrins, which have a specific cyclic polysaccharide oligomeric structure, and which encapsulate carbon dioxide molecules in their molecular structure, thereby increasing the persistence of bubbles and the lingering feel of bubbles, acting as a bubble stabilization promoter. The amount of the bubble stability promoter added may be 2 to 8%, preferably 3 to 7%, for example, 0.005 to 0.1%, preferably 0.01 to 0.02%, for example, 0.015%, based on the total weight of the aerated fermented milk.
6. Emulsifying agent
The aerated fermented milk also comprises 0.01-0.08% of emulsifying agent. In the invention, diacetyl tartaric acid mono-diglyceride can be used as an emulsifier of the system to maintain the water-oil balance of the system, and has a certain defoaming effect, so that the foam overflowing condition in the inflation process can be improved.
7. Carbon dioxide
Carbon dioxide is gas filled in the fermented milk system, and is combined with free water in the fermented milk to realize carbonation, so that the carbon dioxide is a basis for realizing aerated fermented milk, and provides fresh and cool taste and a dense bubble feeling for the product. In the fermented milk, under the action of the specific compound stabilizer, the optional defoamer and the bubble stability promoter, the carbon dioxide aeration amount can be 1.5-2.0GV, the bubble feeling is obvious, and the fermented milk has obvious refreshing taste.
According to one embodiment of the present invention, the aerated fermented milk comprises 80-85% raw milk, 2-8% white granulated sugar, 0.2-0.6% pectin, 0.2-0.6% soluble soybean polysaccharide, 0.01-0.02% cyclodextrin, 0.01-0.08% diacetyl tartaric acid mono-diglyceride, 0.005-0.01% polydimethylsiloxane, and 0.2-0.8% carbon dioxide.
According to another aspect of the present invention, there is provided a method of preparing aerated fermented milk comprising the steps of fermented milk preparation, gum solution preparation, gum milk mixing and homogenizing, sterilization and aeration.
The preparation method of the fermented milk comprises the steps of mixing raw milk, white granulated sugar, optional sugar substitute substances, a compound stabilizer and an organic silicon defoamer according to a certain proportion, sterilizing the mixed solution for the first time, cooling, and adding fermentation strains for fermentation to obtain the fermented milk.
Specifically, the fermented milk preparation step comprises heating raw milk to 50-60deg.C (preferably 55deg.C), adding into a melting tank, adding weighed white sugar, defoamer (such as polydimethylsiloxane), optional bubble stabilization promoter (such as cyclodextrin) and emulsifier (such as diacetyl tartaric acid mono-diglyceride), stirring under high shear at 900-1200rpm for 15-20min, cooling the feed liquid to below 15deg.C, and adding essence. Sterilizing the milk dissolved by the dissolving powder by a pasteurization machine under the sterilization condition of 95-97 ℃ for 300-400s. After sterilization, the milk is cooled to a fermentation temperature of 42-44 ℃, and is put into a starter (such as streptococcus thermophilus and lactobacillus bulgaricus) and stirred for 10-15min to start fermentation. The fermentation time is 6-8h, the final acidity is 80-90 DEG T, and the final pH value is 4.2-4.4.
The glue solution preparation step comprises the steps of dissolving the compound stabilizer in water, stirring the solution, performing second sterilization, and cooling to obtain the glue solution. According to one specific embodiment, the glue solution preparation step comprises heating the mixed water of the glue solution to 70-75deg.C, adding into a glue solution melting tank, adding soybean polysaccharide and pectin, stirring at 3000-4000rpm under high shear for 15-20min, sterilizing the glue solution at 115-117 deg.C for 45s, and cooling to 42-44 deg.C.
The step of mixing and homogenizing the glue milk comprises the steps of mixing the fermented milk and the glue solution, homogenizing, and cooling to obtain mixed feed liquid. According to one specific embodiment, the steps of mixing and homogenizing the above-mentioned glue and milk comprise demulsifying the fermentation broth for 2-3min, then mixing the fermentation milk and the glue solution on line through a static mixer according to the weight ratio of (6-8): 1 (preferably 7:1), homogenizing the mixed solution again under the conditions of primary 20-100bar and secondary 40-200bar (preferably 30/150 bar), cooling to below 15 ℃ and entering into a tank to be canned.
The sterilization step comprises the step of sterilizing the mixed feed liquid at 75 ℃ for 25 seconds to obtain sterile feed liquid.
The carbon dioxide filling step comprises filling the sterile feed solution with carbon dioxide. According to one embodiment, the carbon dioxide filling step comprises cooling the pasteurized yoghurt to 1-4 ℃ and dosing the carbon dioxide through a sterile in-line dosing system, the carbonation process temperature being required to be 2-7 ℃.
The carbonated product is prepared in a system at 3-5bar, and then the product is filled in an isobaric filling mode.
The canned products can be sprayed and packaged according to the requirements, so that the products can be sold conveniently.
In summary, the preparation method of aerated fermented milk according to the invention comprises the steps of cooling raw milk to a fermentation temperature after sterilization heat treatment, and inoculating strain to form fermented milk; the compound stabilizer of pectin and soybean polysaccharide can realize the protection of system stability, keep protein molecules uniformly dispersed, greatly reduce the viscosity of the product, and further reduce the viscosity of the product by homogenizing the demulsified fermented milk and the glue solution so as to be beneficial to filling carbon dioxide gas; by adding an antifoaming agent (such as polydimethylsiloxane) and an emulsifying agent (such as diacetyl tartaric acid mono-diglyceride), the overflow foam of the product is effectively reduced, and the operability is realized; carbon dioxide is quantitatively filled in a sterile online manner, so that the final product is rich in bubbles and has obvious taste.
The present invention will be described in further detail with reference to specific embodiments in order to make the objects, technical solutions and advantages of the present invention more apparent.
The methods used in the examples described below are conventional methods unless otherwise indicated, and the reagents used are commercially available reagents unless otherwise indicated.
Examples
Example 1
The raw material formulation of the aerated fermented milk of this embodiment includes:
raw milk 800g
80g of white granulated sugar
Pectin 3.0g
Soluble soybean polysaccharide 6.0g
Polydimethylsiloxane 0.1g
Diacetyltartaric acid mono-diglyceride 0.6g
Cyclodextrin 1.5g
Edible essence 2.0g
Carbon dioxide 8.0g
Streptococcus thermophilus 100U
Lactobacillus bulgaricus 100U
The ingredients are added with water to 1000g.
The preparation method comprises the following steps:
1) Preparation of fermented milk: heating raw milk to 55deg.C, adding into a melting tank, adding weighed white sugar and polydimethylsiloxane, stirring under high shear for 15-20min, cooling the feed liquid to below 15deg.C, and adding essence; sterilizing the milk dissolved by the powder by a pasteurization machine, wherein the sterilization condition is 95 ℃ for 300s; cooling milk to fermentation temperature of 42-44deg.C, adding Streptococcus thermophilus and Lactobacillus bulgaricus, stirring for 10-15min, and fermenting. Fermenting for 6-8h, wherein the final acidity is 80-90 DEG T, and the final pH value is 4.2-4.4;
2) Mixing glue solution: heating the mixed water for dissolving the glue solution to 70 ℃, adding into a glue solution dissolving tank, adding soybean polysaccharide and pectin, stirring for 15-20min under high shear, sterilizing the glue solution at 115 ℃ for 45s, and cooling to 42-44 ℃;
3) Mixing and homogenizing the gelatin and milk: breaking emulsion of the fermentation liquor for 2-3min by starting stirring, mixing the fermentation milk and the glue solution on line by a static mixer according to the proportion of about 7:1, homogenizing the mixed liquor again under the homogenizing condition of 30/150bar, cooling to below 15 ℃, and entering into a to-be-canned;
4) Sterilizing: the sterilization parameter is 25s at 75 ℃;
5) Aseptic online charging of carbon dioxide: cooling the pasteurized yoghurt to 1-4 ℃, quantitatively filling carbon dioxide through a sterile online charging system, wherein the temperature of the carbonation process is required to be 2-7 ℃, preparing the carbonated product in the system for 3-5bar, and then filling the product in an isobaric filling mode;
6) Filling, code spraying and boxing.
Comparative example 1 (Nitrogen)
Product formulation (per 1000g product)
Raw milk 800g
80g of white granulated sugar
Pectin 3.0g
Soluble soybean polysaccharide 6.0g
Polydimethylsiloxane 0.1g
Diacetyltartaric acid mono-diglyceride 0.6g
Cyclodextrin 1.5g
Edible essence 2.0g
Nitrogen 8.0g
Streptococcus thermophilus 100U
Lactobacillus bulgaricus 100U
The ingredients are added with water to 1000g.
The preparation method comprises the following steps:
1) Preparation of fermented milk: heating raw milk to 55deg.C, adding into a melting tank, adding weighed white sugar and polydimethylsiloxane, stirring under high shear for 15-20min, cooling the feed liquid to below 15deg.C, and adding essence; sterilizing the milk dissolved by the powder by a pasteurization machine, wherein the sterilization condition is 95 ℃ for 300s; cooling milk to fermentation temperature of 42-44deg.C, adding Streptococcus thermophilus and Lactobacillus bulgaricus, stirring for 10-15min, and fermenting. Fermenting for 6-8h, wherein the final acidity is 80-90 DEG T, and the final pH value is 4.2-4.4;
2) Mixing glue solution: heating the mixed water for dissolving the glue solution to 70 ℃, adding into a glue solution dissolving tank, adding soybean polysaccharide and pectin, stirring for 15-20min under high shear, sterilizing the glue solution at 115 ℃ for 45s, and cooling to 42-44 ℃;
3) Mixing and homogenizing the gelatin and milk: breaking emulsion of the fermentation liquor for 2-3min by starting stirring, mixing the fermentation milk and the glue solution on line by a static mixer according to the proportion of about 7:1, homogenizing the mixed liquor again under the homogenizing condition of 30/150bar, cooling to below 15 ℃, and entering into a to-be-canned;
4) Sterilizing: the sterilization parameter is 25s at 75 ℃;
5) Aseptically and online filling nitrogen: cooling the pasteurized yoghurt to 1-4 ℃, quantitatively filling nitrogen through a sterile online filling system, wherein the temperature of the filling process is required to be 2-7 ℃, preparing the filled product in the system for 3-5bar, and filling the product in an isobaric filling mode;
6) Filling, code spraying and boxing.
Comparative example 2 (carbon dioxide)
Product formulation (per 1000g product)
Raw milk 800g
80g of white granulated sugar
Pectin 2.0g
Soluble soybean polysaccharide 4.0g
Polydimethylsiloxane 0.1g
Diacetyltartaric acid mono-diglyceride 0.6g
Cyclodextrin 1.5g
Edible essence 2.0g
Carbon dioxide 8.0g
Streptococcus thermophilus 100U
Lactobacillus bulgaricus 100U
The ingredients are added with water to 1000g.
The preparation method comprises the following steps:
1) Preparation of fermented milk: heating raw milk to 55deg.C, adding into a melting tank, adding weighed white sugar and polydimethylsiloxane, stirring under high shear for 15-20min, cooling the feed liquid to below 15deg.C, and adding essence; sterilizing the milk dissolved by the powder by a pasteurization machine, wherein the sterilization condition is 95 ℃ for 300s; cooling milk to fermentation temperature of 42-44deg.C, adding Streptococcus thermophilus and Lactobacillus bulgaricus, stirring for 10-15min, and fermenting. The fermentation time is 6-8h, the final acidity is 80-90 DEG T, and the final pH value is 4.2-4.4.
2) Mixing glue solution: heating the mixed water of the glue solution to 70 ℃, adding into a glue solution melting tank, adding soybean polysaccharide and pectin, stirring for 15-20min under high shear, sterilizing the glue solution at 115 ℃ for 45s, and cooling to 42-44 ℃.
3) Mixing and homogenizing the gelatin and milk: and (3) starting stirring to demulsify the fermentation liquor for 2-3min, mixing the fermentation milk and the glue solution on line through a static mixer according to the proportion of about 7:1, homogenizing the mixed solution again under the homogenizing condition of 30/150bar, cooling to below 15 ℃, and entering into a to-be-canned container.
4) Sterilizing: the sterilization parameters were 75℃for 25s.
5) Aseptic online charging of carbon dioxide: cooling pasteurized yogurt to 1-4deg.C, quantitatively charging carbon dioxide by aseptic on-line charging system, wherein the temperature of carbonation process is 2-7deg.C, preparing carbonated product in system for 3-5bar, and filling product in isobaric filling mode.
6) Filling, code spraying and boxing.
Comparative example 3 (carbon dioxide)
Product formulation (per 1000g product)
800g of raw milk, which is taken as a raw milk,
80g of white granulated sugar,
3.0g of pectin, which is prepared from the following components,
6.0g of soluble soybean polysaccharide,
0.3g of gellan gum,
0.1g of polydimethylsiloxane,
diacetyltartaric acid mono-diglyceride 0.6g,
cyclodextrin 1.5g
2.0g of edible essence,
8.0g of carbon dioxide, and the catalyst,
streptococcus thermophilus 100U
Lactobacillus bulgaricus 100U
The ingredients are added with water to 1000g.
The preparation method comprises the following steps:
1) Preparation of fermented milk: heating raw milk to 55deg.C, adding into a melting tank, adding weighed white sugar and polydimethylsiloxane, stirring under high shear for 15-20min, cooling the feed liquid to below 15deg.C, and adding essence; sterilizing the milk dissolved by the powder by a pasteurization machine, wherein the sterilization condition is 95 ℃ for 300s; cooling milk to fermentation temperature of 42-44deg.C, adding Streptococcus thermophilus and Lactobacillus bulgaricus, stirring for 10-15min, and fermenting. The fermentation time is 6-8h, the final acidity is 80-90 DEG T, and the final pH value is 4.2-4.4.
2) Mixing glue solution: heating the mixed water of the gelatin solution to 70 ℃, adding the gelatin solution into a gelatin solution dissolving tank, adding soybean polysaccharide, pectin and gellan gum, stirring for 15-20min under high shear, sterilizing the gelatin solution at 115 ℃ for 45s, and cooling to 42-44 ℃.
3) Mixing and homogenizing the gelatin and milk: and (3) starting stirring to demulsify the fermentation liquor for 2-3min, mixing the fermentation milk and the glue solution on line through a static mixer according to the proportion of about 7:1, homogenizing the mixed solution again under the homogenizing condition of 30/150bar, cooling to below 15 ℃, and entering into a to-be-canned container.
4) Sterilizing: the sterilization parameters were 75℃for 25s.
5) Aseptic online charging of carbon dioxide: cooling pasteurized yogurt to 1-4deg.C, quantitatively charging carbon dioxide by aseptic on-line charging system, wherein the temperature of carbonation process is 2-7deg.C, preparing carbonated product in system for 3-5bar, and filling product in isobaric filling mode.
6) Filling, code spraying and boxing.
The products of the examples and comparative examples were subjected to production process recordings, mouthfeel tests and gas content off-line measurements, the results being given in table 1 below. Wherein the viscosity is measured with a viscometer Brookfield LV1 at 20-25 ℃.
TABLE 1
The foregoing is only a preferred embodiment of the present invention. It will be understood that various modifications, combinations, alterations, or 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, variations, or alternatives are also to be understood as being included within the scope of the invention as claimed.
Claims (10)
1. An aerated fermented milk characterized by having an aerated carbon dioxide content of 1.5-2.0GV and a system viscosity of 30-80cp measured at 20-25 ℃.
2. The aerated fermented milk of claim 1, comprising 0.2-0.6% of a built stabilizer consisting of pectin and soluble soy polysaccharide, based on the total weight of the aerated fermented milk.
3. The aerated fermented milk of claim 1, comprising 0.005-0.01% silicone defoamer, based on the total weight of the aerated fermented milk.
4. The aerated fermented milk of claim 1, further comprising 0.01-0.02% of a foam stabilizing accelerator, based on the total weight of the aerated fermented milk, which is a cyclic oligosaccharide, preferably a cyclodextrin.
5. The aerated starter culture of claim 4, further comprising 0.01-0.08% of an emulsifier, based on the total weight of the aerated fermented milk.
6. The aerated fermented milk of any one of claims 1 to 5, comprising, based on the total weight of the aerated fermented milk: 80-85% of raw milk, 2-8% of white granulated sugar or 1-5% of white granulated sugar and 0.1-6% of sugar substitute substances, 0.2-0.6% of pectin, 0.2-0.6% of soluble soybean polysaccharide, 0.01-0.02% of cyclodextrin, 0.01-0.08% of diacetyl tartaric acid mono-diglyceride, 0.005-0.01% of polydimethylsiloxane and 0.2-0.8% of carbon dioxide.
7. The aerated fermented milk of claim 6, further comprising 0.01-0.2% flavor, based on the total weight of the aerated fermented milk.
8. A method for preparing aerated fermented milk, comprising the steps of:
and (3) preparing fermented milk: mixing raw milk, white granulated sugar, optional sugar substitute substances, a compound stabilizer and an organosilicon defoamer according to a certain proportion, sterilizing the mixed solution for the first time, cooling, and adding fermentation strains for fermentation to obtain fermented milk;
preparing glue solution: dissolving the compound stabilizer in water, stirring the solution, performing second sterilization, and cooling to obtain a glue solution;
mixing and homogenizing the gelatin milk: mixing the fermented milk with the glue solution, homogenizing, and cooling to obtain mixed feed liquid;
and (3) third sterilization: thirdly, sterilizing the mixed feed liquid to obtain sterile feed liquid;
filling carbon dioxide: and filling carbon dioxide into the sterile feed liquid.
9. The preparation method according to claim 8, wherein the fermented milk preparation step comprises pre-heating the raw milk to 50-60 ℃, optionally adding a bubble stabilizing accelerator and an emulsifier during mixing, mixing at 900-1200rpm for 15-20min, cooling to below 15 ℃, and adding essence, wherein the first sterilization comprises 300-400s at 95-97 ℃ and a fermentation temperature of 42-44 ℃;
the glue solution preparation step comprises dissolving the compound stabilizer in 70-75deg.C water, sterilizing at 115-117 deg.C for 45-50s, and cooling to 42-44 deg.C;
the step of mixing and homogenizing the glue milk comprises mixing the fermented milk and the glue solution in a weight ratio of (6-8): 1, wherein the homogenizing condition is that the primary grade is 20-100bar, and the secondary grade is 40-200bar;
the third sterilization condition is that the temperature is 75-90 ℃ for 25-30s;
the temperature of the carbon dioxide filling step is 2-7 ℃.
10. The method of preparation of claim 8 or 9, the carbon dioxide filling step comprising dosing carbon dioxide in a sterile in-line aerated form.
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| PCT/CN2022/135310 WO2023098705A1 (en) | 2021-11-30 | 2022-11-30 | Gassy fermented milk, and preparation method therefor |
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