CN1579177A - Fermented yaourt and preparation method - Google Patents
Fermented yaourt and preparation method Download PDFInfo
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- CN1579177A CN1579177A CN 03149894 CN03149894A CN1579177A CN 1579177 A CN1579177 A CN 1579177A CN 03149894 CN03149894 CN 03149894 CN 03149894 A CN03149894 A CN 03149894A CN 1579177 A CN1579177 A CN 1579177A
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Abstract
The invention relates to a fermented milk and its preparing method, especially relating to a fermented milk used in functional food or functional food additive and its preparing method. The method makes superhigh pressure homogenization on the milk to make the particles of substances in the milk turn small, then ferments and cultures to form fermented milk. And its characteristic: it adopts a superhigh pressure homogenizer whose pressure reaches 80 MPa above to homogenize the milk above once, and forms the fermented milk by fermenting and culturing. The fermented milk has viscosity, particle size, total sugar content, high-amino acid content, etc, all better than those of the ordinary fermented milk. It can make the rich nutrient substances in the fermented milk more beneficial for human body to absorb and utilize, especially applied to act as functional food and functional food additive.
Description
FIELD OF THE INVENTION
The present invention relates to a kind of acidified milk and preparation method thereof, particularly a kind of acidified milk that is used for functional food or functional food additives and preparation method thereof.
Background technology
So-called acidified milk is to be raw material with cow's milk, buffalo's milk, sheep breast, sheep breast and horse breast, the product of making through fermentation.Can be divided into: 1. use the product of lactobacillus-fermented separately, comprising: (1) viable bacteria goods such as skyr, artificial buttermilk, active lactic acid bacteria drink etc.(2) dead bacterium goods such as lactein, sour milk beverage etc.2. the fermented product of lactic acid bacteria and yeast and usefulness such as posset, koumiss etc.
Acidified milk mainly contains (1) to the effect of human body and supplies with the energy; (2) provide baby's brain and nervous system development necessary galactolipin; (3) growth of lactic acid bacteria in the promotion enteron aisle plays whole intestines effect; (4) promote the synthetic of vitamin; (5) absorption of promotion calcium and phosphorus; (6) wriggling of promotion intestines prevents the sedimentation of fat; (7) decomposition of protein promotes the absorption of protein; (8) promote flavor taste; (9) improve biological value, cow's milk is 81.4%, and yogurt is 87.3%.
Contemporary food production technology book series " dairy products ", (Guo Benheng chief editor, Ling Guanting trial, Chemical Industry Press January calendar year 2001 the 1st edition, the page-page or leaf) disclose a kind of traditional acidified milk technology and be: at first with qualified newborn standardization, be about to breast and separate through centrifugal separator; Batching is promptly added sucrose, stabilizing agent etc. in the Ruzhong; The low pressure homogeneous is about to the pressure homogeneous of breast through 9.8-19.6Mpa; Conventional sterilization, (bus method, HTST method, UHT method); Inoculation is cooled to 37-45 ℃ with breast, with the lactobacillus inoculation of 0.2%-2% breast is inoculated; Fermentation 37-45 ℃ of constant temperature bottom fermentation 2-6 hour, produces postvaccinal breast until curdled milk; After-ripening is preserved the breast after the fermentation 12-24 hour under 2-5 ℃ of cryogenic conditions.
Traditional handicraft and product defects are: the breast before the inoculation, can measure the particle average grain diameter more than 7 μ m, the newborn viscosity in fermentation back is low, between 15-19cP (the back 4 hours mensuration of fermenting), the total sugar content height, between 0.70-0.85%, amino acid content is low, between the 7.52-8.67 mcg/ml.
Summary of the invention
The objective of the invention is, a kind of high viscosity is provided, low granularity, low total sugar content, acidified milk of high amino acid content and preparation method thereof.
Purpose of the present invention reaches by the following technical programs: a kind of acidified milk is characterized in that fermentation back viscosity is more than 22cP (the back 4 hours mensuration of fermenting); Total sugar content is below 0.60%; Amino acid is more than 8.90 mcg/ml.
A kind of preferred version is characterized in that: the about 32cP of described viscosity; Total sugar content is 0.50%; Amino acid is 9 mcg/ml.
A kind of preferred version, wherein said acidified milk is fermentation cow's milk.
The acidified milk of indication of the present invention comprises but not only refers to cow's milk.
A kind of preparation method of acidified milk, it may further comprise the steps: at first with qualified newborn standardization, be about to breast and separate through centrifugal separator; Batching is promptly added sucrose, stabilizing agent etc. in the Ruzhong; Adopt super super-high-pressure homogenization machine homogeneous, homogenizer pressure reaches more than the 80MPa, make the content particle of breast under the force action of high extruding force, high shear force, void effect, turbulence effect, form imperceptible, uniform and stable, liquid--liquid emulsion, admittedly liquid--disperse thing.The average grain diameter that makes breast is between the scope of 0.1-1.0 μ m; Conventional sterilization (bus method, HTST method, UHT method); Inoculation is cooled to 37-45 ℃ with breast, with the lactobacillus inoculation of 0.2%-2% breast is inoculated; Fermentation 37-45 ℃ of constant temperature bottom fermentation 2-6 hour, produces postvaccinal breast until curdled milk; After-ripening is preserved the breast after the fermentation 12-24 hour under 2-5 ℃ of cryogenic conditions.
A kind of preferred version, wherein said homogenizer pressure is 90MPa.
A kind of preferred version, wherein said homogeneous number of times is a secondary.
Description of drawings
Fig. 1 is the micro-enlarged photograph of the acidified milk of Comparative Examples 5.
Fig. 2 is the micro-enlarged photograph of the acidified milk of the embodiment of the invention 5.
Fig. 3 is the acidified milk laser light scattering size distribution of embodiment 5.
The specific embodiment
The present invention will be further described below by embodiment.
Embodiment 1
Pure acidified milk preparation process is: at first (physics and chemistry of breast and microbiological indicator are referring to specification tabulation-1a, and 1b), standardization is about to breast and separates through centrifugal separator with qualified cow's milk 500ml; Homogeneous adopts super super-high-pressure homogenization machine GYB-40-10S, through 80MPa pressure homogeneous 1 time, (the particle diameter report is referring to table-2); Sterilization, through 105 ℃, bus sterilization in 15 minutes, (physics and chemistry of sterilization back breast and microbiological indicator are referring to table-3a, 3b); Inoculation is cooled to 37.5 ℃ with breast, the lactobacillus inoculation with 2%, and major microorganisms is that S.thermophilus and L.bulgaricus inoculate breast; Fermentation was cultivated 4.5 hours for 37.5 ℃ in insulating box, produced until curdled milk; After-ripening is preserved the breast after the fermentation 12 hours under 2-5 ℃ of cryogenic conditions.(newborn physics and chemistry after the fermentation and microbiological indicator be referring to table-4a, 4b.The total reducing sugar of fermentation back breast and amino acid content are referring to table-5.)
Comparative Examples 1
Pure acidified milk preparation process is: at first (physics and chemistry of breast and microbiological indicator are referring to specification tabulation-1a, and 1b), standardization is about to breast and separates (the particle diameter report is referring to table-2) through centrifugal separator with qualified cow's milk 500ml; Sterilization, through 105 ℃, bus sterilization in 15 minutes, (physics and chemistry of sterilization back breast and microbiological indicator are referring to table-3a, 3b); Inoculation is cooled to 37.5 ℃ with breast, the lactobacillus inoculation with 2%, and major microorganisms is that S.thermophilus and L.bulgaricus inoculate breast; Fermentation was cultivated 4.5 hours for 37.5 ℃ in insulating box, produced until curdled milk; After-ripening is preserved the breast after the fermentation 12 hours under 2-5 ℃ of cryogenic conditions.(newborn physics and chemistry after the fermentation and microbiological indicator be referring to table-4a, 4b.The total reducing sugar of fermentation back breast and amino acid content are referring to table-5.)
Embodiment 2
Mixing cultured milk (soya-bean milk) preparation process is: at first dried soya bean 200g is placed in the 1000ml clear water and soaked 24 hours, pulverize with food masher sea water chestnut HL-22 the back, make soya bean slurry 1200ml, (physics and chemistry of breast and microbiological indicator are referring to table-1a to get 200ml and qualified sheep breast 500ml, 1b) mix, standardization is about to mixed liquor and separates through centrifugal separator; Homogeneous adopts super super-high-pressure homogenization machine GYB-40-10S, through 100MPa pressure homogeneous 1 time, (the particle diameter report is referring to table-2); Sterilization, through 135 ℃, UHT sterilization in 3 seconds, (physics and chemistry of sterilization back mixed liquor and microbiological indicator are referring to table-3a, 3b); Inoculation is cooled to 37.5 ℃ with mixed liquor, the lactobacillus inoculation with 2%, and major microorganisms is that S.thermophilus and L.bulgaricus inoculate breast; Fermentation was cultivated 4.0 hours for 37.5 ℃ in insulating box, produced until curdled milk; After-ripening is preserved the breast after the fermentation 12 hours under 2-5 ℃ of cryogenic conditions.(newborn physics and chemistry after the fermentation and microbiological indicator be referring to table-4a, 4b.The total reducing sugar of fermentation back breast and amino acid content are referring to table-5.)
Comparative Examples 2
Mixing cultured milk (soya-bean milk) preparation process is: at first dried soya bean 200g is placed in the 1000ml clear water and soaked 24 hours, pulverize with food masher sea water chestnut HL-22 the back, make soya bean slurry 1200ml, (physics and chemistry of breast and microbiological indicator are referring to specification tabulation-1a to get 200ml and qualified sheep breast 500ml, 1b) mix, standardization is about to mixed liquor and separates through centrifugal separator; Homogeneous adopts super super-high-pressure homogenization machine GYB-40-10S, through 10MPa pressure homogeneous 1 time, (the particle diameter report is referring to table-2); Sterilization, through 135 ℃, UHT sterilization in 3 seconds, (physics and chemistry of sterilization back mixed liquor and microbiological indicator are referring to table-3a, 3b); Inoculation is cooled to 37.5 ℃ with mixed liquor, the lactobacillus inoculation with 2%, and major microorganisms is that S.thermophilus and L.bulgaricus inoculate breast; Fermentation was cultivated 4.0 hours for 37.5 ℃ in insulating box, produced until curdled milk; After-ripening is preserved the breast after the fermentation 12 hours under 2-5 ℃ of cryogenic conditions.(newborn physics and chemistry after the fermentation and microbiological indicator be referring to table-4a, 4b.The total reducing sugar of fermentation back breast and amino acid content are referring to table-5.)
Embodiment 3
Mixing cultured milk (fruit breast) preparation process is: at first fresh strawberry 200g is added clear water 1000ml and go into food masher sea water chestnut HL-22 and pulverize, get fresh strawberry slurry 1200ml, (physics and chemistry of breast and microbiological indicator are referring to specification tabulation-1a to get 200ml fresh strawberry pulp and qualified horse breast 500ml, 1b) mix, standardization is about to mixed liquor and separates through centrifugal separator; Homogeneous adopts super super-high-pressure homogenization machine GYB-40-10S, through 120MPa pressure homogeneous 1 time, (the particle diameter report is referring to table-2); Sterilization, through 115 ℃, bus sterilization in 30 minutes, (physics and chemistry of sterilization back mixed liquor and microbiological indicator are referring to table-3a, 3b); Inoculation is cooled to 37.5 ℃ with mixed liquor, the lactobacillus inoculation with 2%, and major microorganisms is that S.thermophilus and L.bulgaricus inoculate breast; Fermentation was cultivated 4.2 hours for 37.5 ℃ in insulating box, produced until curdled milk; After-ripening is preserved the breast after the fermentation 12 hours under 2-5 ℃ of cryogenic conditions.(newborn physics and chemistry after the fermentation and microbiological indicator be referring to table-4a, 4b.The total reducing sugar of fermentation back breast and amino acid content are referring to table-5.)
Comparative Examples 3
Mixing cultured milk (fruit breast) preparation process is: at first fresh strawberry 200g is added clear water 1000ml and go into food masher sea water chestnut HL-22 and pulverize, get fresh strawberry slurry 1200ml, (physics and chemistry of breast and microbiological indicator are referring to table-1a to get 200ml fresh strawberry pulp and qualified horse breast 500ml, 1b) mix, standardization is about to mixed liquor and separates through centrifugal separator; Homogeneous adopts super super-high-pressure homogenization machine GYB-40-10S, through 15MPa pressure homogeneous 1 time, (the particle diameter report is referring to specification tabulation-2); Sterilization, through 115 ℃, bus sterilization in 30 minutes, (physics and chemistry of sterilization back mixed liquor and microbiological indicator are referring to table-3a, 3b); Inoculation is cooled to 37.5 ℃ with mixed liquor, the lactobacillus inoculation with 2%, and major microorganisms is that S.thermophilus and L.bulgaricus inoculate breast; Fermentation was cultivated 4.2 hours for 37.5 ℃ in insulating box, produced until curdled milk; After-ripening is preserved the breast after the fermentation 12 hours under 2-5 ℃ of cryogenic conditions.(newborn physics and chemistry after the fermentation and microbiological indicator be referring to table-4a, 4b.The total reducing sugar of fermentation back breast and amino acid content are referring to table-5.)
Embodiment 4
Mixing cultured milk (peanut emulsion) preparation process is: at first with the peanut dry fruit, shell and stay scarlet 100g to go into food masher sea water chestnut HL-22 to pulverize, (physics and chemistry of breast and microbiological indicator are referring to table-1a to get peanut dry fruit powder 100g and qualified cow's milk 500ml, 1b) mix, standardization is about to mixed liquor and separates through centrifugal separator; Homogeneous adopts super super-high-pressure homogenization machine GYB-40-10S, through 90MPa pressure homogeneous 1 time, (the particle diameter report is referring to table-2); Sterilization, through 85 ℃, HTST sterilization in 30 minutes, (physics and chemistry of sterilization back mixed liquor and microbiological indicator are referring to table-3a, 3b); Inoculation is cooled to 42.5 ℃ with mixed liquor, the lactobacillus inoculation with 2%, and major microorganisms is that S.thermophilus and L.bulgaricus inoculate breast; Fermentation was cultivated 4.2 hours for 42.5 ℃ in insulating box, produced until curdled milk; Breast after the fermentation was preserved 12 hours under 2-5 ℃ of cryogenic conditions.(newborn physics and chemistry after the fermentation and microbiological indicator be referring to table-4a, 4b.The total reducing sugar of fermentation back breast and amino acid content are referring to table-5.)
Comparative Examples 4
Mixing cultured milk (peanut emulsion) preparation process is: at first with the peanut dry fruit, shell and stay scarlet 100g to go into food masher sea water chestnut HL-22 to pulverize, (physics and chemistry of breast and microbiological indicator are referring to table-1a to get peanut dry fruit powder 100g and qualified cow's milk 500ml, 1b) mix, standardization is about to mixed liquor and separates through centrifugal separator; Homogeneous adopts super super-high-pressure homogenization machine GYB-40-10S, through 20MPa pressure homogeneous 1 time, (the particle diameter report is referring to table-2); Sterilization, through 85 ℃, HTST sterilization in 30 minutes, (physics and chemistry of sterilization back mixed liquor and microbiological indicator are referring to specification tabulation-3a, 3b); Inoculation is cooled to 42.5 ℃ with mixed liquor, the lactobacillus inoculation with 2%, and major microorganisms is that S.thermophilus and L.bulgaricus inoculate breast; Fermentation was cultivated 4.2 hours for 42.5 ℃ in insulating box, produced until curdled milk; Breast after the fermentation was preserved 12 hours under 2-5 ℃ of cryogenic conditions.(newborn physics and chemistry after the fermentation and microbiological indicator be referring to table-4a, 4b.The total reducing sugar of fermentation back breast and amino acid content are referring to table-5.)
Embodiment 5
Pure acidified milk preparation process is: at first (physics and chemistry of breast and microbiological indicator are referring to specification tabulation-1a, and 1b), standardization is about to breast and separates through centrifugal separator with qualified cow's milk 500ml; Homogeneous adopts super super-high-pressure homogenization machine GYB-40-10S, through 80MPa pressure homogeneous 2 times, (the particle diameter report is referring to table-2); Sterilization, through 105 ℃, bus sterilization in 15 minutes, (physics and chemistry of sterilization back breast and microbiological indicator are referring to table-3a, 3b); Inoculation is cooled to 37.5 ℃ with breast, the lactobacillus inoculation with 2%, and major microorganisms is that S.thermophilus and L.bulgaricus inoculate breast; Fermentation was cultivated 4.5 hours for 37.5 ℃ in insulating box, produced until curdled milk; After-ripening is preserved the breast after the fermentation 12 hours under 2-5 ℃ of cryogenic conditions.(newborn physics and chemistry after the fermentation and microbiological indicator be referring to table-4a, 4b.The total reducing sugar of fermentation back breast and amino acid content are referring to table-5.)
Comparative Examples 5
Pure acidified milk preparation process is: at first (physics and chemistry of breast and microbiological indicator are referring to specification tabulation-1a, and 1b), standardization is about to breast and separates through centrifugal separator with qualified cow's milk 500ml; Homogeneous adopts super super-high-pressure homogenization machine GYB-40-10S, through 20MPa pressure homogeneous 2 times, (the particle diameter report is referring to table-2); Sterilization, through 105 ℃, bus sterilization in 15 minutes, (physics and chemistry of sterilization back breast and microbiological indicator are referring to table-3a, 3b); Inoculation is cooled to 37.5 ℃ with breast, the lactobacillus inoculation with 2%, and major microorganisms is that S.thermophilus and L.bulgaricus inoculate breast; Fermentation was cultivated 4.5 hours for 37.5 ℃ in insulating box, produced until curdled milk; After-ripening is preserved the breast after the fermentation 12 hours under 2-5 ℃ of cryogenic conditions.(newborn physics and chemistry after the fermentation and microbiological indicator be referring to table-4a, 4b.The total reducing sugar of fermentation back breast and amino acid content are referring to table-5.)
The embodiment of the invention and Comparative Examples breast physics and chemistry detect and sees Table-1a 1b: detection method is referring to GB-5409-85;
The embodiment of the invention and Comparative Examples breast particle diameter detect and see Table-2: instrument: light microscope Lycra LEICA DMR; Laser light scattering particles distribution instrument Ma Erwen Zetasizer 3000HS.Detection method: with figure-1, figure-2, figure-3.Principle: with figure-1, figure-2, figure-3.
Newborn physics and chemistry and microorganism detection method are GB-5409-85 after the embodiment of the invention and the Comparative Examples sterilization.
The embodiment of the invention and Comparative Examples method for detecting viscosity be referring to the physical chemistry of dairy products " breast with ", light industry publishing house December in 1987 the 1st edition, author: Zhang Zongyan, ISBN7-5019-0200-3/TS.0126.
The embodiment of the invention and Comparative Examples total sugar content detection method, referring to " food analysis " 177-178 page or leaf, China Light Industry Press is compiled by eight big universities and colleges such as Dalian Polytechnic College.1994.9?ISBN?7-5019-J719-1。
The embodiment of the invention and Comparative Examples base acid content detection method: referring to " food analysis " 235-237 page or leaf, China Light Industry Press is compiled by eight big universities and colleges such as Dalian Polytechnic College.1994.9?ISBN?7-5019-J719-1。
Table-1a: the physical and chemical index of breast:
| Project | Embodiment 1 | Comparative Examples 1 | Embodiment 2 | Comparative Examples 2 | Embodiment 3 | Comparative Examples 3 | Embodiment 4 | Comparative Examples 4 | Embodiment 5 | Comparative Examples 5 |
| Relative density D 2 4 0Fat % acidity t real milk solids % mercury (in Hg)/(mg/kg)≤impurity degree (mg/kg)≤ | ? 1.029 ? 3.10 ? 19.00 ? 11.20 ? 0.01 ? 0.70 | ? 1.029 ? 3.10 ? 19.00 ? 11.20 ? 0.01 ? 0.70 | ? 1.028 ? 2.80 ? 20.00 ? 10.80 ? 0.01 ? 1.00 | ? 1.028 ? 2.80 ? 20.00 ? 10.80 ? 0.01 ? 1.00 | ? 1.029 ? 3.00 ? 18.00 ? 11.10 ? 0.01 ? 0.80 | ? 1.029 ? 3.00 ? 18.00 ? 11.10 ? 0.01 ? 0.80 | ? 1.029 ? 3.00 ? 19.00 ? 10.90 ? 0.01 ? 1.10 | ? 1.029 ? 3.00 ? 19.00 ? 10.90 ? 0.01 ? 1.10 | ? 1.030 ? 3.10 ? 18.00 ? 11.20 ? 0.01 ? 0.70 | ? 1.030 ? 3.00 ? 18.00 ? 11.20 ? 0.01 ? 0.70 |
Table-1b: the microbiological indicator of breast:
| Project | Embodiment 1 | Comparative Examples 1 | Embodiment 2 | Comparative Examples 2 | Embodiment 3 | Comparative Examples 3 | Embodiment 4 | Comparative Examples 4 | Embodiment 5 | Comparative Examples 5 |
| Total number of bacteria/(ten thousand/ml)≤ | 100 | 100 | 200 | 200 | 100 | 100 | 200 | 200 | 100 | 100 |
Table-2: the average grain diameter of breast: unit: nm
| Project | Embodiment 1 | Comparative Examples 1 | Embodiment 2 | Comparative Examples 2 | Embodiment 3 | Comparative Examples 3 | Embodiment 4 | Comparative Examples 4 | Embodiment 5 | Comparative Examples 5 |
| Average grain diameter | 230 | 8800 | 179.0 | 7000 | 224.0 | 6000 | 223.6 | 7500 | 195.8 | 7800 |
Table-3a: the physical and chemical index of breast after the sterilization:
| Project | Embodiment 1 | Comparative Examples 1 | Embodiment 2 | Comparative Examples 2 | Embodiment 3 | Comparative Examples 3 | Embodiment 4 | Comparative Examples 4 | Embodiment 5 | Comparative Examples 5 |
| Relative density D 2 4 0Fat % acidity ° t real milk solids % mercury (in Hg)/(mg/kg) impurity degree (mg/kg) | ? 1.029 ? 3.10 ? 11.00 ? 11.20 ? 0.00 ? 0.70 | ? 1.029 ? 3.10 ? 11.00 ? 11.20 ? 0.00 ? 0.70 | ? 1.028 ? 2.80 ? 12.00 ? 10.80 ? 0.00 ? 1.00 | ? 1.028 ? 2.80 ? 12.00 ? 10.80 ? 0.00 ? 1.00 | ? 1.029 ? 3.00 ? 10.00 ? 11.10 ? 0.00 ? 0.80 | ? 1.029 ? 3.00 ? 10.00 ? 11.10 ? 0.00 ? 0.80 | ? 1.029 ? 3.00 ? 11.00 ? 10.90 ? 0.00 ? 1.10 | ? 1.029 ? 3.00 ? 11.00 ? 10.90 ? 0.00 ? 1.10 | ? 1.030 ? 3.10 ? 12.00 ? 11.20 ? 0.00 ? 0.70 | ? 1.030 ? 3.00 ? 12.00 ? 11.20 ? 0.00 ? 0.70 |
Table-3b: the microbiological indicator of breast after the sterilization:
| Project | Embodiment 1 | Comparative Examples 1 | Embodiment 2 | Comparative Examples 2 | Embodiment 3 | Comparative Examples 3 | Embodiment 4 | Comparative Examples 4 | Embodiment 5 | Comparative Examples 5 |
| Total number of bacteria/(individual/ml)≤Escherichia coli (approximate number)/(individual/100ml)≤pathogenic bacteria | 2000 ? ? ? ? 30 0 | 2000 ? ? ? ? 30 0 | 10 ? ? ? ? 0 0 | 10 ? ? ? ? 0 0 | 3000 ? ? ? ? 30 0 | 3000 ? ? ? ? 30 0 | 1000 ? ? ? ? 10 0 | 1000 ? ? ? ? 10 0 | 2000 ? ? ? ? 30 0 | 2000 ? ? ? ? 30 0 |
Table-4a: the physical and chemical index of fermentation back breast:
| Project | Embodiment 1 | Comparative Examples 1 | Embodiment 2 | Comparative Examples 2 | Embodiment 3 | Comparative Examples 3 | Embodiment 4 | Comparative Examples 4 | Embodiment 5 | Comparative Examples 5 |
| Viscosity cP | ??18.0 | ?16.0 | ?35.0 | ?17.0 | ??28.0 | ??17.0 | ??26.0 | ??18.0 | ??36.0 | ??19.0 |
| Acidity t ° | ??90.0 | ?110.0 | ?85.0 | ?90.0 | ??90.0 | ??100.0 | ??85.0 | ??100.0 | ??100.0 | ??110.0 |
| Real milk solids % | ??11.2 | ?11.2 | ?10.8 | ?10.8 | ??11.1 | ??11.1 | ??10.9 | ??10.9 | ??11.2 | ??11.2 |
| Impurity degree (mg/kg) | ??0.7 | ?0.7 | ?1.0 | ?1.0 | ??0.8 | ??0.8 | ??1.1 | ??1.1 | ??0.7 | ??0.7 |
| Plumbous (in Pb)/mg | ??0.0 | ?0.0 | ?0.0 | ?0.0 | ??0.0 | ??0.0 | ??0.0 | ??0.0 | ??0.0 | ??0.0 |
| Mercury (in Hg)/(mg/kg) | ??0.0 | ?0.0 | ?0.0 | ?0.0 | ??0.0 | ??0.0 | ??0.0 | ??0.0 | ??0.0 | ??0.0 |
Table-4b: the microbiological indicator of breast after the sterilization:
| Project | Embodiment 1 | Comparative Examples 1 | Embodiment 2 | Comparative Examples 2 | Embodiment 3 | Comparative Examples 3 | Embodiment 4 | Comparative Examples 4 | Embodiment 5 | Comparative Examples 5 |
| Escherichia coli (approximate number)/(individual/100ml)≤pathogenic bacteria | ??30 ? ? ? ??0 | ??30 ? ? ? ??0 | ??5 ? ? ? ??0 | ??30 ? ? ? ??0 | ??10 ? ? ? ??0 | ??30 ? ? ? ??0 | ??30 ? ? ? ??0 | ??50 ? ? ? ??0 | ??5 ? ? ? ??0 | ??30 ? ? ? ??0 |
Table-5: the total reducing sugar and the amino acid content of fermentation back breast
| Project | Test sample 1 | Contrast sample 1 | Test sample 2 | Contrast sample 2 | Test sample 3 | Contrast sample 3 | Test sample 4 | Contrast sample 4 | Test sample 5 | Contrast sample 5 |
| Total sugar content % amino acid content mcg/ml | 0.5 ? 12.1 | 0.9 ? 7.5 | 0.4 ? 11.2 | 0.7 ? 8.1 | 0.5 ? 10.9 | 0.9 ? 8.5 | 0.5 ? 11.3 | 0.8 ? 8.7 | 0.5 ? 10.8 | 0.8 ? 7.6 |
To being described below of preferred version embodiment 5 main performance index of the present invention:
Granularity: the embodiment of the invention 5, Comparative Examples 5, photo is seen under the embodiment of the invention 5 and Comparative Examples 5 light microscopes: figure-1 (Comparative Examples 5); Figure-2 (embodiment 5).Instrument: light microscope Lycra LEICA DMR; Caption: 1000 times of photo multiplication factors.The upper right side black line is 10 μ m scales among the figure; Detection method: with embodiment 5 and Comparative Examples 5 0.05g that respectively samples, be placed on the slide, cover glass in the covering uses oily mirror observation, and photo is taken by digital camera.Detection range: 0.4 μ m-2000 μ m.
The report of the embodiment of the invention 5 laser light scattering size distribution is seen: figure-3; Instrument: laser light scattering particles distribution instrument Ma Erwen Zetasizer 3000HS, detection time 14/04/03,14:08:30, signal to noise ratio 62.1%, scope 91.1%, temperature 25.0, viscosity 0.890cP, angle 90.0deg, medium refraction index intermediate value 1.33, particle refractive index 1.60+, absorbance 0.01.
Detection method: with embodiment 5 sampling 0.2ml, be diluted with water to 20ml, insert sample cell, put into instrument and measure.
Claims (6)
1, a kind of acidified milk is characterized in that, more than the viscosity 22cP; Total sugar content is below 0.60%; Amino acid is more than 8.90 mcg/ml.
2, acidified milk according to claim 1 is characterized in that: described viscosity 32cP; Total sugar content is 0.50%; Amino acid is 9 mcg/ml.
3, acidified milk according to claim 1 is characterized in that: described breast is a cow's milk.
4, a kind of preparation method of acidified milk: at first breast is separated through centrifugal separator; Batching; Adopt super-high-pressure homogenization machine homogeneous, homogenizer pressure reaches more than the 80MPa, and homogeneous is more than 1 time, and the average grain diameter that makes breast is between the scope of 0.1-1.0 μ m; Conventional sterilization; Breast is cooled to 37-45 ℃, breast is inoculated with the lactobacillus inoculation of 0.2%-2%; Postvaccinal breast 37-45 ℃ of constant temperature bottom fermentation 2-6 hour, is produced until curdled milk; Breast after the fermentation was preserved 12-24 hour under 2-5 ℃ of cryogenic conditions.
5, the preparation method of acidified milk according to claim 4 is characterized in that: described homogenizer pressure is 90MPa.
6, the preparation method of acidified milk according to claim 5 is characterized in that: described homogeneous number of times is a secondary.
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| CN103704338A (en) * | 2013-12-25 | 2014-04-09 | 光明乳业股份有限公司 | Production method for ultrahigh-pressure homogenization and sterilization milk |
| CN112616924A (en) * | 2020-12-30 | 2021-04-09 | 光明乳业股份有限公司 | Preparation method of low-temperature drinking type fermented milk |
| CN115474633A (en) * | 2022-09-22 | 2022-12-16 | 东北农业大学 | Preparation method of fermented goat milk and product thereof |
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2003
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103503989A (en) * | 2012-06-29 | 2014-01-15 | 新昌县冠阳技术开发有限公司 | Preparation method of superpressure-pretreated composite fermented yogurt |
| CN103704338A (en) * | 2013-12-25 | 2014-04-09 | 光明乳业股份有限公司 | Production method for ultrahigh-pressure homogenization and sterilization milk |
| CN103704338B (en) * | 2013-12-25 | 2015-06-24 | 光明乳业股份有限公司 | Production method for ultrahigh-pressure homogenization and sterilization milk |
| CN112616924A (en) * | 2020-12-30 | 2021-04-09 | 光明乳业股份有限公司 | Preparation method of low-temperature drinking type fermented milk |
| CN115474633A (en) * | 2022-09-22 | 2022-12-16 | 东北农业大学 | Preparation method of fermented goat milk and product thereof |
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