CN1930993A - Alcohol containing yogurt and its making process - Google Patents
Alcohol containing yogurt and its making process Download PDFInfo
- Publication number
- CN1930993A CN1930993A CN 200610029530 CN200610029530A CN1930993A CN 1930993 A CN1930993 A CN 1930993A CN 200610029530 CN200610029530 CN 200610029530 CN 200610029530 A CN200610029530 A CN 200610029530A CN 1930993 A CN1930993 A CN 1930993A
- Authority
- CN
- China
- Prior art keywords
- milk
- lactobacillus
- lactic acid
- starting material
- saccharomycete
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Dairy Products (AREA)
Abstract
The present invention discloses one kind of alcohol containing yogurt produced with milk material and zymocyte and through conventional yogurt producing process. The milk material includes milk 69-99 wt%, sweetening agent 0.03-15 wt%, and lactoprotein powder 0.5-15 wt%; and the zymocyte includes lactic acid bacteria in 0.04-0.4 u/Kg milk material and saccharomycete in 0.0004-0.004 u/Kg milk material. The present invention also discloses the production process of the alcohol containing yogurt. The alcohol containing yogurt has yogurt as the main part, high protein content and high viscosity of being in solid state, contains small amount of ethanol and CO2, and thus has special taste and faint scent.
Description
Technical field
The present invention relates to a kind of flavor yoghourt, particularly a kind of pure sour milk and manufacture method thereof of containing.
Background technology
Dairy produce and alcoholic beverage are and the closely-related diet product of life.Both have different effects and taste, and the product that research and development have both characteristics concurrently is the focus of food service industry.Mostly this series products is the liquid beverage based on wine at present, is commonly referred to fermented milk.Technical scheme as Chinese patent application " fresh milk wine and processing method thereof " (application number 01122282.4) is to utilize the characteristic of alcohol, it is mixed with fresh milk, thereby realize increasing the purpose in its fresh-keeping time limit, under the effect of alcohol, also make the present invention have the characteristics of clean taste; Add man-hour, at first fresh milk, sugar are mixed, stir, then it is carried out pasteurized process, again it is carried out homogeneous and superhigh temperature heat treated, be cooled to 2-4 ℃ afterwards rapidly, add edible alcohol, with 700-900 rev/min speed it is stirred, at last with its filtration.Similarly, Chinese patent literature " nutrients milk wine and production method thereof " (application number 99115919.5), " fermented milk and compound method thereof " (application number 99108559.0), " compound method of three fermented milks and products thereof " (application number 96120041.3), " wine containing milk, egg and bean protein and preparation method thereof " (application number 93118027.9), " fermented milk and manufacture method thereof " (application number 02110205.8) etc. all are that milk and wine are mixed in proportion.
And Chinese patent application " a kind of fermented milk and preparation method thereof " (application number 98101094.6) is a kind of with animal milk or mix with one or more of fruit, vegetable juice, Chinese medicine, but the yeast and the saccharomyces cerevisiae that directly add lactose fermenters, fermentation is after set concentration of alcohol in fermentation tank, remove cheese again, filter the back sterilization and contain alcoholic beverage.Similarly, Chinese patent literature " full-nutrients milk wine and manufacturing process thereof " (application number 99100490.6), " a kind of extra dry white wine, dry red milk wine and preparation method thereof " (application number 00104286.6), " tranquilizing fermented milk wine " (application number 02102953.9), " plant protein milk liquor and manufacture method thereof " (application number 94100817.7), " a kind of brew method of fermented milk " (application number 94105776.3), " honey milk wine " (application number 97121077.2), " a kind of fermented milk " (application number 96100356.1) etc. all are the fermented milks that milk fermentation is formed.
And have not yet to see based on sour milk, keep characteristics such as soured cream protein content height, thickness, lazy flow, low ethanol content, preparation technology simply contains pure dairy produce.
Summary of the invention
The objective of the invention is to solve above-mentioned problem, provide a kind of based on containing of sour milk of pure sour milk.
Of the present inventionly contain pure sour milk, its can by dairy milk starting material and zymophyte routinely the sour milk manufacture method make, wherein, described dairy milk starting material comprises the milk of following components in weight percentage: 69-99%, the sweetener of 0.03-15%, the lactoprotein powder of 0.5-15%, and described zymophyte is the lactic acid bacteria of 0.04～0.4u/Kg dairy milk starting material and the saccharomycete of 0.0004～0.004u/Kg dairy milk starting material.
Wherein, the said dairy milk starting material of the present invention is meant to be removed outside the zymophyte, is used to prepare the non-bacterium raw material that contains of sour milk.
The said milk of the present invention is meant by ordinary milk or the recombined milk or the milk-contained drink that are mixed with milk powder, whey powder, rare cream or other milk ingredients.Preferably, the milk milk solids content that the present invention selects for use reaches certain requirement, be high milk solids milk, wherein fat 〉=2.0%, protein 〉=3.5%, non-fat solid 〉=11% adopts high milk solids milk can increase the flowability of the viscosity of product, reduction product, increases nutritional labelings such as protein simultaneously; And fermentation obtain to contain pure sour milk structural state harder, keep ability within it stronger fine and closely woven carbon dioxide minute bubbles, pure and fresh sense is better.And ordinary milk is meant the natural general milk that obtains or the recombined milk or the milk-contained drink that are mixed with milk powder, whey powder, rare cream or other milk ingredients, its milk solids content is generally fat about 3.1%, about protein 2.9%, non-fat solid about 8.3%.Therefore, high milk solids milk of the present invention can screen from crude milk and obtains; When perhaps selecting the ordinary milk preparation for use, often needing adding milk powder, whey powder, rare cream or other milk ingredients to carry out standardization increases milk solids content, to reach requirement of the present invention.
And the lactoprotein powder is to derive from dairy starting material, by the functional protein powder that high-quality milk is concentrated through vacuum, series of steps such as ultrafiltration is concentrated, counter-infiltration, spray-drying are made, its main component is a casein, has to improve sour milk products stability, strengthen protein, improve effect such as quality.
And the said sweetener of the present invention is meant the material that can be used as food additives that can bring sweet taste, as sucrose, Aspartame, acesulfame potassium and other sweetener etc.
Lactic acid bacteria of the present invention can be selected various probios for use, particularly the various lactic acid bacterias of state food drug surveilance office (SFDA) approval mainly comprise by streptococcus thermophilus (Streptococcusthermophilus), Bifidobacterium (Bifidobacterium), lactobacillus acidophilus (Lactobacillus.acidophilus), lactobacillus bulgaricus (Lactobacillus bulgaricus), Lactobacillus casei (Lactobacillus.casei), Lactobacillus salivarius (Lactobacillus salivarius), streptococcus lactis (Strept.lactis), Lactobacillus rhamnosus (Lactobacillus GG), Lactococcus lactis lactic acid subspecies (Lactococcus lactis subsp.Lactis), lactococcus lactis subsp (Lactococcus lactissubsp.Cremoris), Lactococcus lactis lactic acid subspecies (Lactococcus lactis), the bacterial classification that leuconostoc mesenteroides sub species cremoris (Leuconostoc mesenteroides) etc. are independent or mixing is formed.And common sour milk utilizes streptococcus thermophilus and lactobacillus bulgaricus to ferment in line with the purpose of quick fermentation and acid usually, perhaps utilizes streptococcus thermophilus, lactobacillus bulgaricus, Bifidobacterium and lactobacillus acidophilus to ferment.And the present invention be conceived in temperature ferment at a slow speed, so this that the selection of lactic acid bacteria is not limited only to that common sour milk uses always is several, can also comprise above-mentioned multiple other lactic acid bacteria.Wherein, the addition of lactic acid bacteria streptococcus thermophilus commonly used, lactobacillus bulgaricus, Bifidobacterium and lactobacillus acidophilus need meet relative national standards routinely, and other lactic acid bacteria then can any ratio be added.
And saccharomycetic consumption gives product simple and elegant delicate fragrance sense when suitable.If the saccharomycete consumption is too many, can heavy damage contains the structural state of pure sour milk, and produce the unpleasant sour smell that loses; If the saccharomycete consumption very little, it is very few then to contain in the pure sour milk ethanol and carbon dioxide content, does not reach due local flavor requirement.It is not very strong saccharomycete that the present invention more preferably produces the alcohol ability, can be selected from the inferior Dbaly yeast of the Chinese (Debaryomyces hansenii), kluyveromyces marxianus (Kluyveromyces marxianus) and the candida colliculosa (Candida colliculosa) etc. one or more.This three primary yeasts fermenting property is similar, so when it unites use, can any ratio add.
The present invention unites the lactic acid bacteria and the saccharomycete of above-mentioned consumption as leavening, and the acidified milk raw material can produce small amount of ethanol and carbon dioxide.Like this, intensity circle that contains pure sour milk milk solids is between sour milk and cheese, and carbon dioxide wherein is fine and closely woven air bubble-shaped and gives stop a mouthful pure and fresh sense of product, and ethanol wherein gives product elegant sweet-smelling.
Certainly, the present invention also can add various other additives commonly used in dairy products, the particularly sour milk, as flavor substance, pigment etc.Wherein, flavor substance is meant the material of regulating flavour of food products and mouthfeel, as essence, spices and mouthfeel modifying agent etc.Its content (being in dairy milk starting material weight) generally is no more than 0.1%.
In a preferred embodiment of the present invention, described dairy milk starting material comprises the milk of following components in weight percentage: 78-88%, the sweetener of 3-12%, the lactoprotein powder of 7-12%, and described zymophyte is the lactic acid bacteria of 0.15～0.35u/Kg dairy milk starting material and the saccharomycete of 0.0015～0.0035u/Kg dairy milk starting material.
Another object of the present invention provides the above-mentioned manufacture method that contains pure sour milk, and it can adopt existing conventional sour milk manufacturing process.
Preferably, manufacture method of the present invention may further comprise the steps:
1. each component of described dairy milk starting material is mixed in 30～80 ℃;
2. at 30～80 ℃, carry out homogeneous under 15～30MPa pressure;
3. 70～120 ℃ of sterilizations 10 seconds to 30 minutes;
4. be cooled to 25～50 ℃, add zymophyte;
5. 25～50 ℃ fermented 4～10 hours.
The present invention can adopt the production technology and the equipment of existing sour milk to make, and need not to make respectively sour milk and after drinking, again with both mixing, so technology is simple.
It is as shown in the table that the present invention contains the key technical indexes of pure sour milk:
| Project | Index |
| Total solid | 18-42％ |
| Non-fat solid | 10-24％ |
| Fat | 2.0-4.2％ |
| Protein | 4.0-16.0％ |
| Alcoholic strength | 0.13-0.27％(V/V) |
| Streptococcus thermophilus | 10 6～10 8cfu/ml |
| Lactobacillus acidophilus | 10 6～10 8cfu/ml |
| Bifidobacterium | 10 6～10 8cfu/ml |
| pH | 4.0-5.0 |
It is to be carrier with milk that the present invention contains pure sour milk, adds functional protein powder especially, reaches the purpose that improves protein content and improve quality; Cold fermentation in milk being carried out as leavening with lactic acid bacteria and saccharomycete and the dairy products made.It is based on sour milk, lower with the general viscosity of common sour milk, mobile strong characteristics difference, contain in the pure sour milk prescription and strengthened functional albumen powder especially, the protein content that not only makes product is than general sour milk much higher (3.5-7.0%, general sour milk is all at 2.3%-3.0%), and nutritive value is higher, and product is had with common sour milk compare much higher viscosity, can be solid state; Contain a spot of ethanol and carbon dioxide in the sour milk products simultaneously, ethanol wherein mainly plays the local flavor material, cause certain mouthful delicate fragrance sense of stopping on sense organ, mouthful pure and fresh sense of stopping that carbon dioxide is then assisted and strengthened has the special mouthful delicate fragrance sense of stopping thereby compare with common sour milk.Product can adopt moulds the cup packing.
Obviously, the present invention has significantly different with the performance and the taste of existing fermented milk.Contain pure sour milk as a small amount of wine and stiff sour milk are mixed to make, then can't make the product milk solids contain the carbon dioxide that is fine and closely woven air bubble-shaped, thereby can not get the product mouthful pure and fresh sense of stopping; Simple interpolation saccharomyces cerevisiae is made the product that obtains and is organized then insufficient strength in the zymotechnique of existing sour milk, and carbon dioxide is overflowed, and the pure fragrance of alcohol is not enough.So formula for a product uniqueness of the present invention causes the properties of product uniqueness.Adopt other method can not give this product distinctive performance.
The specific embodiment
Further specify the present invention with embodiment below, but the present invention is not limited.
Embodiment 1
Prescription:
| Raw material | Ingredient requirement | Addition |
| High milk solids milk | Fat 〉=2.0%, protein 〉=3.5%, non-fat solid 〉=11% | 78％ |
| Sucrose | Total solid 〉=94% | 15％ |
| The lactoprotein powder | Total solid 〉=94%, protein 〉=80% | 7％ |
| Lactic acid bacteria | 0.15u/Kg | |
| Saccharomycete | 0.0015u/Kg |
The lactic acid bacteria of present embodiment is selected streptococcus thermophilus, Bifidobacterium, lactobacillus acidophilus, Lactobacillus casei, Lactobacillus salivarius, streptococcus lactis, Lactobacillus rhamnosus, Lactococcus lactis lactic acid subspecies, lactococcus lactis subsp, Lactococcus lactis lactic acid subspecies and leuconostoc mesenteroides sub species cremoris for use, and saccharomycete is then selected the inferior Dbaly yeast of the Chinese, kluyveromyces marxianus and candida colliculosa for use.
Preparation process is as follows:
1. high milk solids milk, lactoprotein powder and sucrose are mixed in 30 ℃;
2. at 30 ℃, carry out homogeneous under the 30MPa pressure;
3. 70 ℃ of sterilizations 30 minutes;
4. be cooled to 25 ℃, add lactic acid bacteria and saccharomycete;
5. 25 ℃ fermented 10 hours;
6. be cooled to 10 ℃ and promptly obtain the pure sour milk that contains of the present invention.
Assay is as follows:
| Project | Index |
| Total solid | 33.96％ |
| Non-fat solid | 16.54％ |
| Fat | 3.32％ |
| Protein | 8.49％ |
| Alcoholic strength | 0.26％(V/V) |
| Streptococcus thermophilus | 10 6cfu/ml |
| Bifidobacterium | 10 6cfu/ml |
| Lactobacillus acidophilus | 10 6cfu/ml |
| pH | 4.0 |
Embodiment 2
Prescription:
| Raw material | Ingredient requirement | Addition |
| High milk solids milk | Fat 〉=2.0%, protein 〉=3.5%, non-fat solid 〉=11% | 81.3％ |
| Sucrose | Total solid 〉=94% | 12％ |
| The lactoprotein powder | Total solid 〉=94%, protein 〉=80% | 6.7％ |
| Lactic acid bacteria | 0.3u/Kg | |
| Saccharomycete | 0.003u/Kg |
The lactic acid bacteria of present embodiment is selected streptococcus thermophilus, Bifidobacterium, lactobacillus acidophilus, Lactobacillus casei and leuconostoc mesenteroides sub species cremoris for use, and saccharomycete is then selected inferior Dbaly yeast of the Chinese and kluyveromyces marxianus for use.
Preparation process is as follows:
1. high milk solids milk, lactoprotein powder and sucrose are mixed in 40 ℃;
2. at 40 ℃, carry out homogeneous under the 25MPa pressure;
3. 90 ℃ of sterilizations 10 minutes;
4. be cooled to 30 ℃, add lactic acid bacteria and saccharomycete;
5. 30 ℃ fermented 9 hours;
6. be cooled to and promptly obtain the pure sour milk that contains of the present invention about 15 ℃.
Assay is as follows:
| Project | Index |
| Total solid | 29.68％ |
| Non-fat solid | 14.95％ |
| Fat | 3.45％ |
| Protein | 7.09％ |
| Alcoholic strength | 0.24％(V/V) |
| Streptococcus thermophilus | 10 7cfu/ml |
| Bifidobacterium | 10 7cfu/ml |
| Lactobacillus acidophilus | 10 7cfu/ml |
| pH | 4.2 |
Embodiment 3
Prescription:
| Raw material | Ingredient requirement | Addition |
| High milk solids milk | Fat 〉=2.0%, protein 〉=3.5%, non-fat solid 〉=11% | 95.95％ |
| Aspartame | Total solid 〉=94% | 0.05％ |
| The lactoprotein powder | Total solid 〉=94%, protein 〉=80% | 4％ |
| Lactic acid bacteria | 0.2u/Kg | |
| Saccharomycete | 0.002u/Kg |
The lactic acid bacteria of present embodiment is selected streptococcus thermophilus, Bifidobacterium, lactobacillus acidophilus and Lactococcus lactis lactic acid subspecies for use, and saccharomycete is then selected kluyveromyces marxianus for use.
Preparation process is as follows:
1. high milk solids milk, lactoprotein powder and Aspartame are mixed in 50 ℃;
2. at 50 ℃, carry out homogeneous under the 25MPa pressure;
3. 100 ℃ of sterilizations 5 minutes;
4. be cooled to 30 ℃, add lactic acid bacteria and saccharomycete;
5. 35 ℃ fermented 8 hours;
6. be cooled to and promptly obtain the pure sour milk that contains of the present invention about 15 ℃.
Assay is as follows:
| Project | Index |
| Total solid | 19.14％ |
| Non-fat solid | 15.14％ |
| Fat | 3.95％ |
| Protein | 6.80％ |
| Alcoholic strength | 0.13％(V/V) |
| Streptococcus thermophilus | 10 8cfu/ml |
| Bifidobacterium | 10 8cfu/ml |
| Lactobacillus acidophilus | 10 8cfu/ml |
| pH | 4.4 |
Embodiment 4
Prescription:
| Raw material | Ingredient requirement | Addition |
| High milk solids milk | Fat 〉=2.0%, protein 〉=3.5%, non-fat solid 〉=11% | 86％ |
| Sucrose | Total solid 〉=94% | 6％ |
| The lactoprotein powder | Total solid 〉=94%, protein 〉=80% | 8％ |
| Lactic acid bacteria | 0.3u/Kg | |
| The saccharomycete saccharomycete | 0.003u/Kg |
The lactic acid bacteria of present embodiment is selected streptococcus thermophilus, Bifidobacterium, lactobacillus acidophilus, Lactobacillus casei, Lactobacillus salivarius, streptococcus lactis, Lactobacillus rhamnosus, Lactococcus lactis lactic acid subspecies, lactococcus lactis subsp, Lactococcus lactis lactic acid subspecies and leuconostoc mesenteroides sub species cremoris for use, and saccharomycete is then selected the inferior Dbaly yeast of the Chinese, kluyveromyces marxianus and candida colliculosa for use.
Preparation process is as follows:
1. high milk solids milk, lactoprotein powder and sucrose are mixed in 60 ℃;
2. at 40 ℃, carry out homogeneous under the 25MPa pressure;
3. 105 ℃ of sterilizations 5 minutes;
4. be cooled to 30 ℃, add lactic acid bacteria and saccharomycete;
5. 37 ℃ fermented 7 hours;
6. be cooled to and promptly obtain the pure sour milk that contains of the present invention about 10 ℃.
Assay is as follows:
| Project | Index |
| Total solid | 26.68％ |
| Non-fat solid | 16.95％ |
| Fat | 3.73％ |
| Protein | 9.64％ |
| Alcoholic strength | 0.2％(V/V) |
| Streptococcus thermophilus | 10 6cfu/ml |
| Bifidobacterium | 10 6cfu/ml |
| Lactobacillus acidophilus | 10 6cfu/ml |
| pH | 4.6 |
Embodiment 5
Prescription:
| Raw material | Ingredient requirement | Addition |
| High milk solids milk | Fat 〉=2.0%, protein 〉=3.5%, non-fat solid 〉=11% | 87.97％ |
| Acesulfame potassium | Total solid 〉=94% | 0.03％ |
| The lactoprotein powder | Total solid 〉=94%, protein 〉=80% | 12％ |
| Lactic acid bacteria | 0.35u/Kg | |
| Saccharomycete | 0.0035u/Kg |
The lactic acid bacteria of present embodiment is selected streptococcus thermophilus, Bifidobacterium, lactobacillus acidophilus, lactococcus lactis subsp, Lactobacillus salivarius and streptococcus lactis for use, and saccharomycete is then selected the inferior Dbaly yeast of the Chinese for use.
Preparation process is as follows:
1. high milk solids milk, lactoprotein powder and acesulfame potassium are mixed in 70 ℃;
2. at 70 ℃, carry out homogeneous under the 20MPa pressure;
3. 110 ℃ of sterilizations 4 minutes;
4. be cooled to 40 ℃, add lactic acid bacteria and saccharomycete;
5. 40 ℃ fermented 6 hours;
6. be cooled to and promptly obtain the pure sour milk that contains of the present invention about 15 ℃.
Assay is as follows:
| Project | Index |
| Total solid | 24.89％ |
| Non-fat solid | 20.89％ |
| Fat | 3.98％ |
| Protein | 12.92％ |
| Alcoholic strength | 0.13％(V/V) |
| Streptococcus thermophilus | 10 7cfu/ml |
| Bifidobacterium | 10 7cfu/ml |
| Lactobacillus acidophilus | 10 7cfu/ml |
| pH | 4.8 |
Embodiment 6
Prescription:
| Raw material | Ingredient requirement | Addition |
| High milk solids milk | Fat 〉=2.0%, protein 〉=3.5%, non-fat solid 〉=11% | 87％ |
| Sucrose | Total solid 〉=94% | 3％ |
| The lactoprotein powder | Total solid 〉=94%, protein 〉=80% | 10％ |
| Lactic acid bacteria | 0.4u/Kg | |
| Saccharomycete | 0.004u/Kg |
The lactic acid bacteria of present embodiment is selected streptococcus thermophilus, Bifidobacterium, lactobacillus acidophilus, Lactobacillus casei and leuconostoc mesenteroides sub species cremoris for use, and saccharomycete is then selected candida colliculosa for use.
Preparation process is as follows:
1. high milk solids milk, lactoprotein powder and sucrose are mixed in 70 ℃;
2. at 70 ℃, carry out homogeneous under the 20MPa pressure;
3. 110 ℃ of sterilizations 4 minutes;
4. be cooled to 40 ℃, add lactic acid bacteria and saccharomycete;
5. 40 ℃ fermented 6 hours;
6. be cooled to and promptly obtain the pure sour milk that contains of the present invention about 15 ℃.
Assay is as follows:
| Project | Index |
| Total solid | 25.47％ |
| Non-fat solid | 18.6％ |
| Fat | 3.87％ |
| Protein | 11.30％ |
| Alcoholic strength | 0.17％(V/V) |
| Streptococcus thermophilus | 10 8cfu/ml |
| Bifidobacterium | 10 8cfu/ml |
| Lactobacillus acidophilus | 10 8cfu/ml |
| pH | 5.0 |
Embodiment 7
Prescription:
| Raw material | Ingredient requirement | Addition |
| High milk solids milk | Fat 〉=2.0%, protein 〉=3.5%, non-fat solid 〉=11% | 69％ |
| Sucrose | Total solid 〉=94% | 15％ |
| The lactoprotein powder | Total solid 〉=94%, protein 〉=80% | 16％ |
| Lactic acid bacteria | 0.15u/Kg | |
| Saccharomycete | 0.0015u/Kg |
The lactic acid bacteria of present embodiment is selected streptococcus thermophilus, Bifidobacterium, lactobacillus acidophilus, Lactobacillus casei, Lactobacillus salivarius, streptococcus lactis and Lactobacillus rhamnosus for use, and saccharomycete is then selected the inferior Dbaly yeast of the Chinese, kluyveromyces marxianus and candida colliculosa for use.
Preparation process is as follows:
1. high milk solids milk, lactoprotein powder and sucrose are mixed in 45 ℃;
2. at 40 ℃, carry out homogeneous under the 30MPa pressure;
3. 72 ℃ of sterilizations 30 minutes;
4. be cooled to 39 ℃, add lactic acid bacteria and saccharomycete;
5. 39 ℃ fermented 7 hours;
6. be cooled to 10 ℃ and promptly obtain the pure sour milk that contains of the present invention.
Assay is as follows:
| Project | Index |
| Total solid | 33.96％ |
| Non-fat solid | 16.54％ |
| Fat | 3.32％ |
| Protein | 8.49％ |
| Alcoholic strength | 0.27％(V/V) |
| Streptococcus thermophilus | 10 6cfu/ml |
| Bifidobacterium | 10 6cfu/ml |
| Lactobacillus acidophilus | 10 6cfu/ml |
| pH | 4.0 |
Embodiment 8
Prescription:
| Raw material | Ingredient requirement | Addition |
| High milk solids milk | Fat 〉=2.0%, protein 〉=3.5%, non-fat solid 〉=11% | 99％ |
| Acesulfame potassium | Total solid 〉=94% | 0.5％ |
| The lactoprotein powder | Total solid 〉=94%, protein 〉=80% | 0.5％ |
| Lactic acid bacteria | 0.35u/Kg | |
| Saccharomycete | 0.0035u/Kg |
The lactic acid bacteria of present embodiment is selected streptococcus thermophilus, Bifidobacterium, lactobacillus acidophilus, lactococcus lactis subsp and Lactococcus lactis lactic acid subspecies for use, and saccharomycete is then selected the inferior Dbaly yeast of the Chinese for use.
Preparation process is as follows:
1. high milk solids milk, lactoprotein powder and acesulfame potassium are mixed in 65 ℃;
2. at 60 ℃, carry out homogeneous under the 20MPa pressure;
3. 105 ℃ of sterilizations 4 minutes;
4. be cooled to 43 ℃, add lactic acid bacteria and saccharomycete;
5. 42 ℃ fermented 6 hours;
6. be cooled to and promptly obtain the pure sour milk that contains of the present invention about 15 ℃.
Assay is as follows:
| Project | Index |
| Total solid | 24.89％ |
| Non-fat solid | 20.89％ |
| Fat | 3.98％ |
| Protein | 12.92％ |
| Alcoholic strength | 0.13％(V/V) |
| Streptococcus thermophilus | 10 7cfu/ml |
| Bifidobacterium | 10 7cfu/ml |
| Lactobacillus acidophilus | 10 7cfu/ml |
| pH | 4.8 |
Percentage all is weight percentage in the foregoing description.
Raw material sources:
High milk solids milk: Shanghai Bright Dairy ﹠ Food Co., Ltd the 7th, nine pastures,
The lactoprotein powder: New Zealand's dairy starting material (China) Co., Ltd,
Lactic acid bacteria and saccharomycete: Denmark Hansen Corp..
Effect embodiment 1 product sensory effect
With containing of embodiment 4 pure sour milk be that example is carried out sensory effects evaluation, and with commercially available common sour milk (bright dairy industry product), and a small amount of wine and stiff sour milk blended product (wine+sour milk) are for contrasting.Wherein the preparation method of wine+sour milk is: select for use the prescription and the technology of removing among the embodiment 4 behind the saccharomycete to make the stiff sour milk, and add edible ethanol to 0.2% (V/V) of alcoholic strength with embodiment 4.
Assay is:
| Index | Common sour milk | Wine+sour milk | Contain pure sour milk | |
| Local flavor | 36 | 35 | 54 | |
| Mouthfeel | 40 | 45 | 60 | |
| Color and luster | 36 | 30 | 50 | |
| Sour-sweet ratio | 30 | 20 | 50 | |
| Mouthful delicate fragrance sense of stopping | 0 | 10 | 90 | |
| Overall assessment (person-time) | Excellent | 6 | 5 | 16 |
| Very | 8 | 9 | 2 | |
| Generally | 6 | 6 | 2 | |
Illustrate: subjective appreciation is finished by 20 valuation officers.The high person of score is then effective, estimates high.
Show by above data, contain pure sour milk and certain mouthful delicate fragrance sense of stopping is arranged on local flavor and mouthfeel than common sour milk, can't make milk solids include the carbon dioxide that is fine and closely woven air bubble-shaped and a small amount of wine and stiff sour milk are stirred the product that makes, mouthful delicate fragrance sense contains pure sour milk not as of the present invention thereby product is stopped.
Claims (7)
1, a kind ofly contains pure sour milk, its by dairy milk starting material and zymophyte routinely the sour milk manufacture method make, wherein, described dairy milk starting material comprises the milk of following components in weight percentage: 69-99%, the sweetener of 0.03-15%, the lactoprotein powder of 0.5-16%, and described zymophyte is the lactic acid bacteria of 0.04～0.4u/Kg dairy milk starting material and the saccharomycete of 0.0004～0.004u/Kg dairy milk starting material.
2, as claimed in claim 1ly contain pure sour milk, it is characterized in that described dairy milk starting material comprises the milk of following components in weight percentage: 78-88%, the sweetener of 3-12%, the lactoprotein powder of 7-12%, described zymophyte is the lactic acid bacteria of 0.15～0.35u/Kg dairy milk starting material and the saccharomycete of 0.0015～0.0035u/Kg dairy milk starting material.
3, as claimed in claim 1ly contain pure sour milk, it is characterized in that described milk is high milk solids milk, milk solids fat 〉=2.0% wherein, protein 〉=3.5%, non-fat solid 〉=11%.
4, as claimed in claim 1ly contain pure sour milk, it is characterized in that this sweetener is selected from sucrose, Aspartame and the acesulfame potassium one or more.
5, as claimed in claim 1ly contain pure sour milk, it is characterized in that this lactic acid bacteria is selected from streptococcus thermophilus (Streptococcus thermophilus), Bifidobacterium (Bifidobacterium), lactobacillus acidophilus (Lactobacillus.acidophilus), lactobacillus bulgaricus (Lactobacillus bulgaricus), Lactobacillus casei (Lactobacillus.casei), Lactobacillus salivarius (Lactobacillus salivarius), streptococcus lactis (Strept.lactis), Lactobacillus rhamnosus (Lactobacillus GG), Lactococcus lactis lactic acid subspecies (Lactococcus lactis subsp.Lactis), lactococcus lactis subsp (Lactococcuslactis subsp.Cremoris), Lactococcus lactis lactic acid subspecies (Lactococcus lactis) and leuconostoc mesenteroides sub species cremoris (Leuconostoc mesenteroides).
6, as claimed in claim 1ly contain pure sour milk, it is characterized in that this saccharomycete is selected from one or more in the inferior Dbaly yeast of the Chinese (Debaryomyces hansenii), kluyveromyces marxianus (Kluyveromycesmarxianus) and the candida colliculosa (Candida colliculosa).
7, as each described manufacture method that contains pure sour milk of claim 1～6, it may further comprise the steps:
1. each component of described dairy milk starting material is mixed in 30～80 ℃;
2. at 30～80 ℃, carry out homogeneous under 15～30MPa pressure;
3. 70～120 ℃ of sterilizations 10 seconds to 30 minutes;
4. be cooled to 25～50 ℃, add zymophyte;
5. 25～50 ℃ fermented 4～10 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2006100295304A CN1930993B (en) | 2006-07-28 | 2006-07-28 | Alcohol containing yogurt and its making process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2006100295304A CN1930993B (en) | 2006-07-28 | 2006-07-28 | Alcohol containing yogurt and its making process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1930993A true CN1930993A (en) | 2007-03-21 |
| CN1930993B CN1930993B (en) | 2011-01-12 |
Family
ID=37877135
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2006100295304A Active CN1930993B (en) | 2006-07-28 | 2006-07-28 | Alcohol containing yogurt and its making process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1930993B (en) |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524387A (en) * | 2011-12-02 | 2012-07-04 | 光明乳业股份有限公司 | Kefir fermented dairy product and preparation process thereof |
| CN102669268A (en) * | 2012-06-05 | 2012-09-19 | 光明乳业股份有限公司 | Additive-free yogurt and preparation method thereof |
| CN102771556A (en) * | 2012-07-09 | 2012-11-14 | 启东市通洋机电有限公司 | Composite yoghourt |
| CN103155978A (en) * | 2011-12-13 | 2013-06-19 | 光明乳业股份有限公司 | Low-fat fermented dairy product, preparation method thereof and application of collagen peptide |
| CN104560747A (en) * | 2014-12-29 | 2015-04-29 | 长沙市彭记坊食品有限公司 | Debaryomyces hansenii as well as fermentation fluid, mixed fermentation fluid and application thereof to secondary fermentation of vegetables |
| CN104542970A (en) * | 2013-10-16 | 2015-04-29 | 河南省淼雨饮品股份有限公司 | A multi-bacteria fermented Chinese yam beverage and a preparation method thereof |
| CN105076400A (en) * | 2014-05-23 | 2015-11-25 | 内蒙古蒙牛乳业（集团）股份有限公司 | Fermented milk and preparation method thereof |
| CN107467185A (en) * | 2017-09-30 | 2017-12-15 | 中国科学院成都生物研究所 | A kind of manufacture method of mellow type Yoghourt |
| CN107897386A (en) * | 2017-11-23 | 2018-04-13 | 广州市妙豆生物科技有限公司 | Low alcohol Sourbean milk of a kind of aerogenesis and preparation method thereof |
| CN110656004A (en) * | 2019-08-07 | 2020-01-07 | 江苏恒康生物科技有限公司 | Flavored fermented bubble beverage and process for making same |
| CN110959677A (en) * | 2018-09-28 | 2020-04-07 | 内蒙古伊利实业集团股份有限公司 | Fruit-shake yoghourt and preparation method thereof |
| CN111184067A (en) * | 2018-11-15 | 2020-05-22 | 内蒙古伊利实业集团股份有限公司 | Yoghourt capable of producing aromatic gas and preparation method thereof |
| CN113841741A (en) * | 2021-09-26 | 2021-12-28 | 河北农业大学 | Low-alcohol foaming self-fermentation yoghurt powder and application thereof in preparing fermented milk |
| CN116195632A (en) * | 2021-11-30 | 2023-06-02 | 内蒙古伊利实业集团股份有限公司 | Inflatable normal-temperature yoghourt and preparation method thereof |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1235489C (en) * | 2002-11-26 | 2006-01-11 | 陈克铨 | Composite baterial milk products and preparation proess thereof |
| CN1293815C (en) * | 2005-01-20 | 2007-01-10 | 石家庄三鹿集团股份有限公司 | Milk beer beverage and preparation thereof |
-
2006
- 2006-07-28 CN CN2006100295304A patent/CN1930993B/en active Active
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524387A (en) * | 2011-12-02 | 2012-07-04 | 光明乳业股份有限公司 | Kefir fermented dairy product and preparation process thereof |
| CN103155978A (en) * | 2011-12-13 | 2013-06-19 | 光明乳业股份有限公司 | Low-fat fermented dairy product, preparation method thereof and application of collagen peptide |
| CN103155978B (en) * | 2011-12-13 | 2014-09-24 | 光明乳业股份有限公司 | Low-fat fermented dairy product, preparation method thereof and application of collagen peptide |
| CN102669268A (en) * | 2012-06-05 | 2012-09-19 | 光明乳业股份有限公司 | Additive-free yogurt and preparation method thereof |
| CN102669268B (en) * | 2012-06-05 | 2013-09-04 | 光明乳业股份有限公司 | Additive-free yogurt and preparation method thereof |
| CN102771556A (en) * | 2012-07-09 | 2012-11-14 | 启东市通洋机电有限公司 | Composite yoghourt |
| CN104542970A (en) * | 2013-10-16 | 2015-04-29 | 河南省淼雨饮品股份有限公司 | A multi-bacteria fermented Chinese yam beverage and a preparation method thereof |
| CN105076400A (en) * | 2014-05-23 | 2015-11-25 | 内蒙古蒙牛乳业（集团）股份有限公司 | Fermented milk and preparation method thereof |
| CN104560747A (en) * | 2014-12-29 | 2015-04-29 | 长沙市彭记坊食品有限公司 | Debaryomyces hansenii as well as fermentation fluid, mixed fermentation fluid and application thereof to secondary fermentation of vegetables |
| CN104560747B (en) * | 2014-12-29 | 2017-05-10 | 长沙市彭记坊食品有限公司 | Debaryomyces hansenii as well as fermentation fluid, mixed fermentation fluid and application thereof to secondary fermentation of vegetables |
| CN107467185A (en) * | 2017-09-30 | 2017-12-15 | 中国科学院成都生物研究所 | A kind of manufacture method of mellow type Yoghourt |
| CN107897386A (en) * | 2017-11-23 | 2018-04-13 | 广州市妙豆生物科技有限公司 | Low alcohol Sourbean milk of a kind of aerogenesis and preparation method thereof |
| CN110959677A (en) * | 2018-09-28 | 2020-04-07 | 内蒙古伊利实业集团股份有限公司 | Fruit-shake yoghourt and preparation method thereof |
| CN111184067A (en) * | 2018-11-15 | 2020-05-22 | 内蒙古伊利实业集团股份有限公司 | Yoghourt capable of producing aromatic gas and preparation method thereof |
| CN110656004A (en) * | 2019-08-07 | 2020-01-07 | 江苏恒康生物科技有限公司 | Flavored fermented bubble beverage and process for making same |
| CN113841741A (en) * | 2021-09-26 | 2021-12-28 | 河北农业大学 | Low-alcohol foaming self-fermentation yoghurt powder and application thereof in preparing fermented milk |
| CN116195632A (en) * | 2021-11-30 | 2023-06-02 | 内蒙古伊利实业集团股份有限公司 | Inflatable normal-temperature yoghourt and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1930993B (en) | 2011-01-12 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1930993A (en) | Alcohol containing yogurt and its making process | |
| CN1185904A (en) | Composition for feed use, comprising lyothilized live lactic bacteria | |
| CN1275533C (en) | Fermented type rice wine milk and producing method | |
| CN104381449A (en) | Yogurt containing fermented glutinous rice and fruit granules and preparation method of yogurt | |
| CN102972522B (en) | Probiotic milk and preparation method thereof | |
| CN1045244C (en) | Dairy Product | |
| CN1098043C (en) | Process for preparing foodstuffs having a reduced content of fermented milk products and/or fruit material and composition useful therefor | |
| RU2008105399A (en) | FERMENTED FOOD PRODUCTS CONTAINING PROBIOTIC STRAINS AND THE METHOD FOR PRODUCING THEM | |
| CN104839332A (en) | Preparation method for high-activity peptide acidified milk | |
| CN1903049A (en) | Whey beverage contg. casein phosphopeptide and angiotonin converzyme inhibiting peptide, and its prepn. method | |
| JP2011167190A (en) | Fermented soya milk lactobacillus beverage and method for producing the same | |
| CN1680529A (en) | Method for preparing egg milk biological polypeptide fruit and vegetable juice milk wine beverage | |
| CN107156325A (en) | A kind of Kefir grains bacterium fermented whey beverage containing polyphenol and preparation method thereof | |
| Rasane et al. | Fermented Indigenous Indian Dairy Products: Standards, Nutrition, Technological Significance and Opportunities for its Processing. | |
| KR101328362B1 (en) | The yogurt added with turbid rice-wine and preparing method thereof | |
| CN1194638C (en) | Bifidobacterial fruit-vegetable beverage and its preparing process | |
| JP3013157B2 (en) | Lactic acid bacteria fermented milk material with suppressed increase in lactic acidity | |
| CN113575680B (en) | Low-fat low-lactose composite yoghurt and preparation method thereof | |
| CN105360334A (en) | Fermented coconut cream and preparation technology thereof | |
| CA2811389C (en) | Method of production of fermented, pro-healthy fruit beverages | |
| JP7114471B2 (en) | Flavorful fermented milk and method for producing the same | |
| CN102742645A (en) | Preparation method of active probiotic fermented yogurt beverage | |
| JP2007006738A (en) | Method for producing fermented milk beverage | |
| JP2006333721A (en) | Method for producing fermented sake lee food | |
| CN1235489C (en) | Composite baterial milk products and preparation proess thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |