CN116369386A - Preparation method of low-fat fermented milk cream, low-fat fermented milk cream and application - Google Patents

Preparation method of low-fat fermented milk cream, low-fat fermented milk cream and application Download PDF

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Publication number
CN116369386A
CN116369386A CN202310301288.5A CN202310301288A CN116369386A CN 116369386 A CN116369386 A CN 116369386A CN 202310301288 A CN202310301288 A CN 202310301288A CN 116369386 A CN116369386 A CN 116369386A
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milk
low
cream
fermented milk
fat
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严荷萍
杨锦健
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Shanghai Fanlu Dairy Co ltd
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Shanghai Fanlu Dairy Co ltd
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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
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A23C13/16—Cream preparations containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream
    • 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
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A23C13/14—Cream preparations containing milk products or non-fat milk components
    • 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
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A23C13/16—Cream preparations containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream
    • A23C13/165—Making sour cream by chemical or physical means only
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Dairy Products (AREA)

Abstract

The application relates to the technical field of dairy product fermentation, and particularly discloses a preparation method of low-fat fermented milk cream, the low-fat fermented milk cream and application. The preparation method of the low-fat fermented milk cream comprises the following steps: s1, homogenizing raw milk, and then sterilizing to obtain sterilized milk; s2, fermenting the sterilized milk to obtain fermented milk; s3, filtering and concentrating the fermented milk to obtain concentrated milk; s4, adding an emulsifying agent and a thickening agent into the concentrated milk, and stirring and uniformly mixing to obtain mixed milk; s5, whipping the mixed milk to obtain the low-fat fermented milk cream; in the step S4, the emulsifier is one or more of mono-diglyceride, diacetyl tartaric acid monoglyceride and lactic acid fatty acid glyceride; the thickener is one or more of pectin, gelatin, acetylated distarch adipic acid ester and agar. The low-fat fermented milk cream has low fat content, and can be used for replacing or partially replacing plant cream and animal cream in the baking market.

Description

Preparation method of low-fat fermented milk cream, low-fat fermented milk cream and application
Technical Field
The application relates to the technical field of dairy product fermentation, in particular to a preparation method of low-fat fermented milk cream, the low-fat fermented milk cream and application.
Background
Currently, in the baking market, vegetable cream (also called margarine) or animal cream (also called margarine or cream) is generally used as a filling or a finishing.
Animal butter is separated from whole milk, has fat content of about 35%, is unfavorable for fat and three-high people due to high fat content and high energy, and does not accord with the health and psychological of low fat and nutrition of the masses. The vegetable butter is mostly prepared by adding artificial spice, preservative, pigment and other additives after the vegetable oil is hydrogenated, wherein the fat content is about 20%, and the components of the vegetable butter are free of milk fat and cholesterol, but trans fatty acid is contained, so that the excessive intake of the vegetable butter can cause the increase of human cholesterol and increase the incidence of cardiovascular diseases.
Therefore, it is of great importance if a low-fat cream can be developed which can replace part of vegetable cream and animal cream for application in the baking market.
Disclosure of Invention
In order to replace or partially replace plant cream and animal cream in the baking market, the application provides a preparation method of low-fat fermented milk cream and the low-fat fermented milk cream.
The emulsifying agent mono-diglyceride fatty acid ester, diacetyl tartaric acid monoglyceride and lactic acid fatty acid glyceride with foaming function are applied to the fermented milk product, and are combined with the thickening agent pectin, gelatin, acetylated distarch adipic acid ester and agar, so that the fermented milk has the restarting and foaming functions. The fermented milk is used for replacing cream with high fat content, has low fat content of about 6%, high protein content of about 3.5%, and can not be fat and strengthen physique when being applied to baked products or drinks.
In a first aspect, the present application provides a method for preparing a low-fat fermented milk cream, which adopts the following technical scheme:
a preparation method of low-fat fermented milk cream comprises the following steps:
s1, homogenizing raw milk, and then sterilizing to obtain sterilized milk;
s2, fermenting the sterilized milk to obtain fermented milk;
s3, filtering and concentrating the fermented milk to obtain concentrated milk;
s4, adding an emulsifying agent and a thickening agent into the concentrated milk, and stirring and uniformly mixing to obtain mixed milk;
s5, whipping the mixed milk to obtain the low-fat fermented milk cream;
in the step S4, the emulsifier is one or more of mono-diglyceride, diacetyl tartaric acid monoglyceride and lactic acid fatty acid glyceride;
the thickener is one or more of pectin, gelatin, acetylated distarch adipic acid ester and agar.
Preferably, in step S4, the emulsifier is added in an amount of 0.1-0.2% by weight of the concentrated milk.
Preferably, in the step S4, the emulsifier is formed by mixing mono-diglyceride and lactic acid fatty acid glyceride according to the weight ratio of 1 (1.5-2.5).
Preferably, in the step S4, the emulsifier is formed by mixing mono-diglyceride and lactic acid fatty acid glyceride according to a weight ratio of 1:2.
Preferably, in step S4, the thickener is added in an amount of 0.8-1.5% by weight of the concentrated milk.
Preferably, in the step S4, the thickening agent is formed by mixing (0.8-1.2): 1.5-2.5): 1-2 by weight of pectin, gelatin, acetylated distarch adipic acid ester and agar.
Preferably, in the step S4, the thickening agent is formed by mixing pectin, gelatin, acetylated distarch adipic acid ester and agar according to the weight ratio of 1:1:2:1.5.
In a second aspect, the present application provides a low-fat fermented dairy cream prepared by the preparation method in the first aspect.
In a third aspect, the present application provides the use of the low fat fermented dairy cream of the second aspect in baked products and drinks. For example, to the baking market, replacing part of vegetable or animal cream for frozen mousses, cake sandwiches, fillings and the like; is applied to the beverage market, can be used for making yoghurt beverage and the like.
In summary, the present application has the following beneficial effects:
1. the preparation process of the low-fat fermented milk cream is carried out by natural fermentation, the number of active probiotics produced by fermentation can reach more than 106CFU/g, and the fermented milk protein is easier to be absorbed, so that the low-fat fermented milk cream is suitable for various groups;
2. the fat content of the low-fat fermented milk cream is only 5.4-6.9%, which can be reduced by about 80% compared with animal cream (35%), and about 70% compared with plant cream (20%), and the protein content is as high as 3.5%;
3. the low-fat fermented milk oil product has smooth taste and no greasy feel, the acidity after fermentation is about 80 DEG T, the expansion rate can reach about 150%, and the sweet and sour taste is better than that of other cream;
4. the low-fat fermented milk oil has fine and smooth structure and light yellow color, and can keep a decorative state for about 48 hours under the refrigeration condition of 10 ℃;
5. the low-fat fermented milk cream whipping operation is simple, and the low-fat fermented milk cream whipping operation can be used after whipping at a medium speed and a high speed for 4 min;
6. the low-fat fermented milk cream has a shelf life of up to 6 months under the condition of freezing, and is easy to store;
7. the low-fat fermented milk cream has wide application field, can exert advantages well no matter in western-style baking or in catering, can be used for filling, coating and decorating of various cakes, can also be used as a core filling in similar products such as puff, ice bread, snow girls and the like, and can be used for milk cover manufacturing, decorating of ice cream, salad dressing of fruits and vegetables and the like in catering.
Detailed Description
In order to make the purposes, technical solutions and technical effects of the embodiments of the present application more clear, the technical solutions of the embodiments of the present application will be clearly and completely described below. It is noted that the described embodiments are only some embodiments of the present application, and not all embodiments. All other embodiments, which can be made by a person skilled in the art without the need for inventive labour, based on the described embodiments of the present application fall within the scope of protection of the present application.
Unless defined otherwise, technical or scientific terms used herein should be given the ordinary meaning as understood by one of ordinary skill in the art to which this application belongs. As used in the specification and claims of this application, the terms "a" and "an" and the like do not denote a limitation of quantity, but rather denote the presence of at least one.
The raw materials used in the examples of the present application are commercially available unless specified otherwise.
Examples of low fat fermented cream
Example 1
A low-fat fermented milk cream is prepared by the following preparation method:
s1, homogenizing raw milk (raw cow milk) at 60 ℃ and 20MPa for 20min, and sterilizing the homogenized raw milk at 80 ℃ for 15S to obtain sterilized milk;
s2, cooling the sterilized milk to 40 ℃, inoculating fermentation bacteria (comprising lactobacillus bulgaricus, streptococcus thermophilus and bifidobacterium lactis in a weight ratio of 1:1:1) accounting for 0.2 percent of the weight of the sterilized milk, and fermenting at 42 ℃ until the pH value is=4.5 to obtain fermented milk;
s3, filtering and concentrating the fermented milk to 30% of the original volume to obtain concentrated milk;
s4, adding an emulsifier (mono-diglyceride fatty acid ester) accounting for 0.1 percent of the weight of the concentrated milk and a thickener (mixed by pectin and acetylated distarch adipic acid ester according to the weight ratio of 1:1) accounting for 0.8 percent of the weight of the concentrated milk into the concentrated milk, and stirring and uniformly mixing to obtain mixed milk;
and S5, whipping the mixed milk to obtain the low-fat fermented milk cream.
Example 2
A low-fat fermented milk cream is prepared by the following preparation method:
s1, homogenizing raw milk (raw cow milk) at 60 ℃ and 20MPa for 20min, and sterilizing the homogenized raw milk at 80 ℃ for 15S to obtain sterilized milk;
s2, cooling the sterilized milk to 40 ℃, inoculating fermentation bacteria (comprising lactobacillus bulgaricus, streptococcus thermophilus and bifidobacterium lactis in a weight ratio of 1:1:1) accounting for 0.2 percent of the weight of the sterilized milk, and fermenting at 42 ℃ until the pH value is=4.5 to obtain fermented milk;
s3, filtering and concentrating the fermented milk to 30% of the original volume to obtain concentrated milk;
s4, adding an emulsifier (diacetyl tartaric acid monoglyceride) accounting for 0.1 percent of the weight of the concentrated milk and a thickener (pectin and acetylated distarch adipic acid ester are mixed according to the weight ratio of 1:1) accounting for 0.8 percent of the weight of the concentrated milk into the concentrated milk, and stirring and uniformly mixing to obtain mixed milk;
and S5, whipping the mixed milk to obtain the low-fat fermented milk cream.
Example 3
A low-fat fermented milk cream is prepared by the following preparation method:
s1, homogenizing raw milk (raw cow milk) at 60 ℃ and 20MPa for 20min, and sterilizing the homogenized raw milk at 80 ℃ for 15S to obtain sterilized milk;
s2, cooling the sterilized milk to 40 ℃, inoculating fermentation bacteria (comprising lactobacillus bulgaricus, streptococcus thermophilus and bifidobacterium lactis in a weight ratio of 1:1:1) accounting for 0.2 percent of the weight of the sterilized milk, and fermenting at 42 ℃ until the pH value is=4.5 to obtain fermented milk;
s3, filtering and concentrating the fermented milk to 30% of the original volume to obtain concentrated milk;
s4, adding an emulsifier (lactic acid fatty glyceride) accounting for 0.1 percent of the weight of the concentrated milk and a thickener (mixed by pectin and acetylated distarch adipic acid ester according to the weight ratio of 1:1) accounting for 0.8 percent of the weight of the concentrated milk into the concentrated milk, and stirring and uniformly mixing to obtain mixed milk;
and S5, whipping the mixed milk to obtain the low-fat fermented milk cream.
Example 4
A low-fat fermented milk cream is prepared by the following preparation method:
s1, homogenizing raw milk (raw cow milk) at 60 ℃ and 20MPa for 20min, and sterilizing the homogenized raw milk at 80 ℃ for 15S to obtain sterilized milk;
s2, cooling the sterilized milk to 40 ℃, inoculating fermentation bacteria (comprising lactobacillus bulgaricus, streptococcus thermophilus and bifidobacterium lactis in a weight ratio of 1:1:1) accounting for 0.2 percent of the weight of the sterilized milk, and fermenting at 42 ℃ until the pH value is=4.5 to obtain fermented milk;
s3, filtering and concentrating the fermented milk to 30% of the original volume to obtain concentrated milk;
s4, adding an emulsifier (the mixture of mono-diglyceride fatty acid ester and lactic acid fatty acid glyceride in a weight ratio of 1:1) accounting for 0.1 percent of the weight of the concentrated milk and a thickener (the mixture of pectin and acetylated distarch adipic acid ester in a weight ratio of 1:1) accounting for 0.8 percent of the weight of the concentrated milk into the concentrated milk, and stirring and mixing uniformly to obtain mixed milk;
and S5, whipping the mixed milk to obtain the low-fat fermented milk cream.
Example 5
A low-fat fermented milk cream is prepared by the following preparation method:
s1, homogenizing raw milk (raw cow milk) at 60 ℃ and 20MPa for 20min, and sterilizing the homogenized raw milk at 80 ℃ for 15S to obtain sterilized milk;
s2, cooling the sterilized milk to 40 ℃, inoculating fermentation bacteria (comprising lactobacillus bulgaricus, streptococcus thermophilus and bifidobacterium lactis in a weight ratio of 1:1:1) accounting for 0.2 percent of the weight of the sterilized milk, and fermenting at 42 ℃ until the pH value is=4.5 to obtain fermented milk;
s3, filtering and concentrating the fermented milk to 30% of the original volume to obtain concentrated milk;
s4, adding an emulsifier accounting for 0.1 percent of the weight of the concentrated milk (mixed composition of mono-diglyceride fatty acid ester and lactic acid fatty acid glyceride according to the weight ratio of 1:1.5) and a thickener accounting for 0.8 percent of the weight of the concentrated milk (mixed composition of pectin and acetylated distarch adipic acid ester according to the weight ratio of 1:1) into the concentrated milk, and stirring and uniformly mixing to obtain mixed milk;
and S5, whipping the mixed milk to obtain the low-fat fermented milk cream.
Example 6
A low-fat fermented milk cream is prepared by the following preparation method:
s1, homogenizing raw milk (raw cow milk) at 60 ℃ and 20MPa for 20min, and sterilizing the homogenized raw milk at 80 ℃ for 15S to obtain sterilized milk;
s2, cooling the sterilized milk to 40 ℃, inoculating fermentation bacteria (comprising lactobacillus bulgaricus, streptococcus thermophilus and bifidobacterium lactis in a weight ratio of 1:1:1) accounting for 0.2 percent of the weight of the sterilized milk, and fermenting at 42 ℃ until the pH value is=4.5 to obtain fermented milk;
s3, filtering and concentrating the fermented milk to 30% of the original volume to obtain concentrated milk;
s4, adding an emulsifier (the mixture of mono-diglyceride fatty acid ester and lactic acid fatty acid glyceride in a weight ratio of 1:2) accounting for 0.1 percent of the weight of the concentrated milk and a thickener (the mixture of pectin and acetylated distarch adipic acid ester in a weight ratio of 1:1) accounting for 0.8 percent of the weight of the concentrated milk into the concentrated milk, and stirring and mixing uniformly to obtain mixed milk;
and S5, whipping the mixed milk to obtain the low-fat fermented milk cream.
Example 7
A low-fat fermented milk cream is prepared by the following preparation method:
s1, homogenizing raw milk (raw cow milk) at 60 ℃ and 20MPa for 20min, and sterilizing the homogenized raw milk at 80 ℃ for 15S to obtain sterilized milk;
s2, cooling the sterilized milk to 40 ℃, inoculating fermentation bacteria (comprising lactobacillus bulgaricus, streptococcus thermophilus and bifidobacterium lactis in a weight ratio of 1:1:1) accounting for 0.2 percent of the weight of the sterilized milk, and fermenting at 42 ℃ until the pH value is=4.5 to obtain fermented milk;
s3, filtering and concentrating the fermented milk to 30% of the original volume to obtain concentrated milk;
s4, adding an emulsifier accounting for 0.1 percent of the weight of the concentrated milk (mixed composition of mono-diglyceride fatty acid ester and lactic acid fatty acid glyceride according to the weight ratio of 1:2.5) and a thickener accounting for 0.8 percent of the weight of the concentrated milk (mixed composition of pectin and acetylated distarch adipic acid ester according to the weight ratio of 1:1) into the concentrated milk, and stirring and uniformly mixing to obtain mixed milk;
and S5, whipping the mixed milk to obtain the low-fat fermented milk cream.
Example 8
A low-fat fermented milk cream is prepared by the following preparation method:
s1, homogenizing raw milk (raw cow milk) at 60 ℃ and 20MPa for 20min, and sterilizing the homogenized raw milk at 80 ℃ for 15S to obtain sterilized milk;
s2, cooling the sterilized milk to 40 ℃, inoculating fermentation bacteria (comprising lactobacillus bulgaricus, streptococcus thermophilus and bifidobacterium lactis in a weight ratio of 1:1:1) accounting for 0.2 percent of the weight of the sterilized milk, and fermenting at 42 ℃ until the pH value is=4.5 to obtain fermented milk;
s3, filtering and concentrating the fermented milk to 30% of the original volume to obtain concentrated milk;
s4, adding an emulsifier (the mixture of mono-diglyceride fatty acid ester and lactic acid fatty acid glyceride in a weight ratio of 1:2) accounting for 0.15 percent of the weight of the concentrated milk and a thickener (the mixture of pectin and acetylated distarch adipic acid ester in a weight ratio of 1:1) accounting for 0.8 percent of the weight of the concentrated milk into the concentrated milk, and stirring and mixing uniformly to obtain mixed milk;
and S5, whipping the mixed milk to obtain the low-fat fermented milk cream.
Example 9
A low-fat fermented milk cream is prepared by the following preparation method:
s1, homogenizing raw milk (raw cow milk) at 60 ℃ and 20MPa for 20min, and sterilizing the homogenized raw milk at 80 ℃ for 15S to obtain sterilized milk;
s2, cooling the sterilized milk to 40 ℃, inoculating fermentation bacteria (comprising lactobacillus bulgaricus, streptococcus thermophilus and bifidobacterium lactis in a weight ratio of 1:1:1) accounting for 0.2 percent of the weight of the sterilized milk, and fermenting at 42 ℃ until the pH value is=4.5 to obtain fermented milk;
s3, filtering and concentrating the fermented milk to 30% of the original volume to obtain concentrated milk;
s4, adding an emulsifier (the mixture of mono-diglyceride fatty acid ester and lactic acid fatty acid glyceride in a weight ratio of 1:2) accounting for 0.2 percent of the weight of the concentrated milk and a thickener (the mixture of pectin and acetylated distarch adipic acid ester in a weight ratio of 1:1) accounting for 0.8 percent of the weight of the concentrated milk into the concentrated milk, and stirring and mixing uniformly to obtain mixed milk;
and S5, whipping the mixed milk to obtain the low-fat fermented milk cream.
Example 10
A low-fat fermented milk cream is prepared by the following preparation method:
s1, homogenizing raw milk (raw cow milk) at 60 ℃ and 20MPa for 20min, and sterilizing the homogenized raw milk at 80 ℃ for 15S to obtain sterilized milk;
s2, cooling the sterilized milk to 40 ℃, inoculating fermentation bacteria (comprising lactobacillus bulgaricus, streptococcus thermophilus and bifidobacterium lactis in a weight ratio of 1:1:1) accounting for 0.2 percent of the weight of the sterilized milk, and fermenting at 42 ℃ until the pH value is=4.5 to obtain fermented milk;
s3, filtering and concentrating the fermented milk to 30% of the original volume to obtain concentrated milk;
s4, adding an emulsifier accounting for 0.15 percent of the weight of the concentrated milk (mixed composition of mono-diglyceride fatty acid ester and lactic acid fatty acid glyceride according to the weight ratio of 1:2) and a thickener accounting for 0.8 percent of the weight of the concentrated milk (mixed composition of pectin, gelatin, acetylated distarch adipic acid ester and agar according to the weight ratio of 1:0.6:1.2:0.8) into the concentrated milk, and stirring and uniformly mixing to obtain mixed milk;
and S5, whipping the mixed milk to obtain the low-fat fermented milk cream.
Example 11
A low-fat fermented milk cream is prepared by the following preparation method:
s1, homogenizing raw milk (raw cow milk) at 60 ℃ and 20MPa for 20min, and sterilizing the homogenized raw milk at 80 ℃ for 15S to obtain sterilized milk;
s2, cooling the sterilized milk to 40 ℃, inoculating fermentation bacteria (comprising lactobacillus bulgaricus, streptococcus thermophilus and bifidobacterium lactis in a weight ratio of 1:1:1) accounting for 0.2 percent of the weight of the sterilized milk, and fermenting at 42 ℃ until the pH value is=4.5 to obtain fermented milk;
s3, filtering and concentrating the fermented milk to 30% of the original volume to obtain concentrated milk;
s4, adding an emulsifier accounting for 0.15 percent of the weight of the concentrated milk (mixed composition of mono-diglyceride fatty acid ester and lactic acid fatty acid glyceride according to the weight ratio of 1:2) and a thickener accounting for 0.8 percent of the weight of the concentrated milk (mixed composition of pectin, gelatin, acetylated distarch adipic acid ester and agar according to the weight ratio of 1:0.8:1.5:1) into the concentrated milk, and stirring and uniformly mixing to obtain mixed milk;
and S5, whipping the mixed milk to obtain the low-fat fermented milk cream.
Example 12
A low-fat fermented milk cream is prepared by the following preparation method:
s1, homogenizing raw milk (raw cow milk) at 60 ℃ and 20MPa for 20min, and sterilizing the homogenized raw milk at 80 ℃ for 15S to obtain sterilized milk;
s2, cooling the sterilized milk to 40 ℃, inoculating fermentation bacteria (comprising lactobacillus bulgaricus, streptococcus thermophilus and bifidobacterium lactis in a weight ratio of 1:1:1) accounting for 0.2 percent of the weight of the sterilized milk, and fermenting at 42 ℃ until the pH value is=4.5 to obtain fermented milk;
s3, filtering and concentrating the fermented milk to 30% of the original volume to obtain concentrated milk;
s4, adding an emulsifier accounting for 0.15 percent of the weight of the concentrated milk (mixed composition of mono-diglyceride fatty acid ester and lactic acid fatty acid glyceride according to the weight ratio of 1:2) and a thickener accounting for 0.8 percent of the weight of the concentrated milk (mixed composition of pectin, gelatin, acetylated distarch adipic acid ester and agar according to the weight ratio of 1:1:2:1.5) into the concentrated milk, and stirring and uniformly mixing to obtain mixed milk;
and S5, whipping the mixed milk to obtain the low-fat fermented milk cream.
Example 13
A low-fat fermented milk cream is prepared by the following preparation method:
s1, homogenizing raw milk (raw cow milk) at 60 ℃ and 20MPa for 20min, and sterilizing the homogenized raw milk at 80 ℃ for 15S to obtain sterilized milk;
s2, cooling the sterilized milk to 40 ℃, inoculating fermentation bacteria (comprising lactobacillus bulgaricus, streptococcus thermophilus and bifidobacterium lactis in a weight ratio of 1:1:1) accounting for 0.2 percent of the weight of the sterilized milk, and fermenting at 42 ℃ until the pH value is=4.5 to obtain fermented milk;
s3, filtering and concentrating the fermented milk to 30% of the original volume to obtain concentrated milk;
s4, adding an emulsifier accounting for 0.15 percent of the weight of the concentrated milk (mixed composition of mono-diglyceride fatty acid ester and lactic acid fatty acid glyceride according to the weight ratio of 1:2) and a thickener accounting for 0.8 percent of the weight of the concentrated milk (mixed composition of pectin, gelatin, acetylated distarch adipic acid ester and agar according to the weight ratio of 1:1.2:2.5:2) into the concentrated milk, and stirring and uniformly mixing to obtain mixed milk;
and S5, whipping the mixed milk to obtain the low-fat fermented milk cream.
Example 14
A low-fat fermented milk cream is prepared by the following preparation method:
s1, homogenizing raw milk (raw cow milk) at 60 ℃ and 20MPa for 20min, and sterilizing the homogenized raw milk at 80 ℃ for 15S to obtain sterilized milk;
s2, cooling the sterilized milk to 40 ℃, inoculating fermentation bacteria (comprising lactobacillus bulgaricus, streptococcus thermophilus and bifidobacterium lactis in a weight ratio of 1:1:1) accounting for 0.2 percent of the weight of the sterilized milk, and fermenting at 42 ℃ until the pH value is=4.5 to obtain fermented milk;
s3, filtering and concentrating the fermented milk to 30% of the original volume to obtain concentrated milk;
s4, adding an emulsifier accounting for 0.15 percent of the weight of the concentrated milk (mixed composition of mono-diglyceride fatty acid ester and lactic acid fatty acid glyceride according to the weight ratio of 1:2) and a thickener accounting for 1.1 percent of the weight of the concentrated milk (mixed composition of pectin, gelatin, acetylated distarch adipic acid ester and agar according to the weight ratio of 1:1:2:1.5) into the concentrated milk, and stirring and uniformly mixing to obtain mixed milk;
and S5, whipping the mixed milk to obtain the low-fat fermented milk cream.
Example 15
A low-fat fermented milk cream is prepared by the following preparation method:
s1, homogenizing raw milk (raw cow milk) at 60 ℃ and 20MPa for 20min, and sterilizing the homogenized raw milk at 80 ℃ for 15S to obtain sterilized milk;
s2, cooling the sterilized milk to 40 ℃, inoculating fermentation bacteria (comprising lactobacillus bulgaricus, streptococcus thermophilus and bifidobacterium lactis in a weight ratio of 1:1:1) accounting for 0.2 percent of the weight of the sterilized milk, and fermenting at 42 ℃ until the pH value is=4.5 to obtain fermented milk;
s3, filtering and concentrating the fermented milk to 30% of the original volume to obtain concentrated milk;
s4, adding an emulsifier accounting for 0.15 percent of the weight of the concentrated milk (mixed by mono-diglyceride fatty acid ester and lactic acid fatty acid glyceride according to the weight ratio of 1:2) and a thickener accounting for 1.5 percent of the weight of the concentrated milk (mixed by pectin, gelatin, acetylated distarch adipic acid ester and agar according to the weight ratio of 1:1:2:1.5) into the concentrated milk, and stirring and uniformly mixing to obtain mixed milk;
and S5, whipping the mixed milk to obtain the low-fat fermented milk cream.
In addition, the technical scheme of the application is realized, the raw milk is conventional raw milk in the field, and is natural mammary secretion extruded from normal breasts of healthy cattle, and the specific selection of the raw milk is not a limitation of the technical scheme of the application.
In other embodiments, the sterilization temperature in step S1 may be any value within the range of 75 to 80 ℃, for example, 75 ℃, 76 ℃, 76.5 ℃, 78 ℃, etc., and the sterilization time may be any value within the range of 10 to 15S, for example, 10S, 12S, 13.5S, etc.
In other embodiments, the temperature at which the fermentation tubes are inoculated in step S2 may be any value within a range of 35 to 45℃and may be, for example, 35℃and 38℃and 41℃and 45℃and the like, the inoculation amount of the fermentation tubes in step S2 may be any value within a range of 0.1 to 0.5%, for example, 0.1%, 0.4%, 0.5% and the like, and the fermentation temperature in step S2 may be any value within a range of 38 to 44℃and may be, for example, 38℃and 40℃and 41℃and 44℃and the like.
In other embodiments, the volume of the fermented milk after filtration and concentration in step S3 may be 20-80% of the original volume, for example, 20%, 40%, 60%, 80% and so on.
In fact, the above options are all intended to provide a fermented milk for use in the preparation method of the present application, and are not important as technical solutions of the present application, and thus the specific options are not limiting as to the technical solutions of the present application.
Comparative example
Comparative example 1 is a commercially available animal cream.
Comparative example 2 is a commercially available plant cream.
Comparative example 3 is a whipped yogurt prepared in example 1 described in chinese patent application No. CN 201811512340.7.
Performance test
The creams prepared in examples 1 to 5 and comparative examples 1 to 3 were used as test subjects, respectively, and the whipping process was the same, specifically: firstly, the expansion rate is not changed after the expansion is carried out for 2min at the rotating speed of 220r/min, and then the expansion rate is carried out for 2min at the rotating speed of 400 r/min.
And (3) testing the decoration stability: the creams prepared in examples 1 to 5 and comparative examples 1 to 3 were each subjected to decorating, stored under refrigeration at 10℃and after 24 hours and 48 hours respectively, the decorating stability was observed.
Fat percentage test: the fat percentage was measured according to the method described in GB 5009.6-2016.
Expansion ratio test: expansion ratio (%) = (a-B)/b×100%, a represents the mass of the mixture before whipping corresponding to 1L volume, and B represents the mass of the mixture after whipping corresponding to 1L volume.
The test results are tabulated below:
Figure BDA0004145159360000141
Figure BDA0004145159360000151
as is clear from the above table data, the fat content of the low-fat fermented cream prepared in examples 1 to 15 of the present application was only 5.4 to 6.9%, which was reduced by about 80% relative to animal cream (comparative example 1) and about 70% relative to vegetable cream (comparative example 2).
As can be seen from the above table data, the low fat fermented milks prepared in examples 1 to 15 of the present application can reach an overrun of 144 to 158% and an overrun comparable to that of animal butter (comparative example 1).
As can be seen from the data in the table above, the low-fat fermented cream prepared in examples 1 to 15 of the present application can maintain a 48-hour mounted state under refrigeration at 10 ℃.
The present embodiment is merely illustrative of the present application and is not intended to be limiting, and those skilled in the art, after having read the present specification, may make modifications to the present embodiment without creative contribution as required, but is protected by patent laws within the scope of the claims of the present application.

Claims (9)

1. A method for preparing low-fat fermented milk cream, which is characterized by comprising the following steps:
s1, homogenizing raw milk, and then sterilizing to obtain sterilized milk;
s2, fermenting the sterilized milk to obtain fermented milk;
s3, filtering and concentrating the fermented milk to obtain concentrated milk;
s4, adding an emulsifying agent and a thickening agent into the concentrated milk, and stirring and uniformly mixing to obtain mixed milk;
s5, whipping the mixed milk to obtain the low-fat fermented milk cream;
in the step S4, the emulsifier is one or more of mono-diglyceride, diacetyl tartaric acid monoglyceride and lactic acid fatty acid glyceride;
the thickener is one or more of pectin, gelatin, acetylated distarch adipic acid ester and agar.
2. The method for producing a low-fat fermented milk cream according to claim 1, wherein the emulsifier is added in an amount of 0.1 to 0.2% by weight of the concentrated milk in step S4.
3. The method for producing a low-fat fermented milk cream according to claim 1 or 2, wherein in step S4, the emulsifier is composed of a mixture of mono-di-glyceride and lactic acid fatty acid glyceride in a weight ratio of 1 (1.5-2.5).
4. A method of preparing a low fat fermented dairy cream according to claim 3, wherein in step S4, the emulsifier is composed of mono-di-glyceride and lactic acid fatty glyceride mixed in a weight ratio of 1:2.
5. The method for producing a low-fat fermented milk cream according to claim 1, wherein the thickener is added in an amount of 0.8 to 1.5% by weight of the concentrated milk in step S4.
6. The method for producing a low-fat fermented milk cream according to claim 1 or 5, wherein in step S4, the thickener is composed of a mixture of pectin, gelatin, acetylated distarch adipate and agar in a weight ratio of 1 (0.8-1.2): 1.5-2.5): 1-2.
7. The method for preparing a low-fat fermented milk cream according to claim 6, wherein in the step S4, the thickener is composed of pectin, gelatin, acetylated distarch adipate and agar mixed in a weight ratio of 1:1:2:1.5.
8. A low-fat fermented dairy cream, characterized in that it is prepared by the preparation method according to any one of claims 1 to 7.
9. Use of the low-fat fermented milk cream of claim 8 in baked products and drinks.
CN202310301288.5A 2023-03-27 2023-03-27 Preparation method of low-fat fermented milk cream, low-fat fermented milk cream and application Pending CN116369386A (en)

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