WO2023098705A1 - 一种充气发酵乳及其制备方法 - Google Patents

一种充气发酵乳及其制备方法 Download PDF

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WO2023098705A1
WO2023098705A1 PCT/CN2022/135310 CN2022135310W WO2023098705A1 WO 2023098705 A1 WO2023098705 A1 WO 2023098705A1 CN 2022135310 W CN2022135310 W CN 2022135310W WO 2023098705 A1 WO2023098705 A1 WO 2023098705A1
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fermented milk
aerated
preparation
milk
carbon dioxide
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PCT/CN2022/135310
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English (en)
French (fr)
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李博
巴根纳
樊启程
付永刚
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内蒙古伊利实业集团股份有限公司
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Publication of WO2023098705A1 publication Critical patent/WO2023098705A1/zh

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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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/137—Thickening substances
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
    • Y02P60/87—Re-use of by-products of food processing for fodder production

Definitions

  • the invention belongs to the field of dairy product manufacturing, and in particular relates to aerated fermented milk and a method for preparing the aerated fermented milk.
  • Fermented milk is favored by more and more people because of its high protein content, thick taste, sweet and sour taste, and good for intestinal health. Inflatable drinks are also popular among consumers because of their special taste.
  • conventional fermented milk is usually 2.3-3.1% in protein content, which is significantly higher than commercially available carbonated beverage products (protein content ⁇ 0.3%), so it is easy to generate foam during the aeration process, making it difficult to fill it with enough milk. amount of gas.
  • the object of the present invention is to provide a kind of aerated fermented milk, by adopting the compound stabilizer system that soybean polysaccharide and pectin are composed, selectively adding defoamer and bubble stabilizing accelerator, the fermented milk of the present invention can have good sustained Gas, filled with an appropriate amount of carbon dioxide, has a unique taste.
  • an aerated fermented milk having a carbon dioxide aeration of 1.5-2.0 GV and a system viscosity of 30-80 cp measured at 20-25° C.
  • the aerated fermented milk includes 0.2-0.6% of a compound stabilizer, and the compound stabilizer consists of pectin and soluble soybean polysaccharide.
  • the aerated fermented milk includes 0.005-0.01% of a silicone antifoaming agent based on the total weight of the aerated fermented milk.
  • the aerated fermented milk further includes 0.01-0.02% of a foam stabilization accelerator, and the foam stabilization accelerator is a cyclic oligosaccharide, preferably a cyclic dextrin.
  • the aerated fermented milk further comprises 0.01-0.08% of an emulsifier based on the total weight of the aerated fermented milk.
  • the aerated fermented milk comprises: 80-85% raw milk, 2-8% white sugar or 1-5% white sugar and 0.1-6% substitute Sugar substance, 0.2-0.6% pectin, 0.2-0.6% soluble soybean polysaccharide, 0.01-0.02% cyclodextrin, 0.01-0.08% diacetyl tartaric acid mono-diglyceride, 0.005-0.01% polydiglycol Methylsiloxane, 0.2-0.8% carbon dioxide.
  • the aerated fermented milk further includes 0.01-0.2% essence.
  • a method for preparing aerated fermented milk comprising the following steps:
  • Preparation of fermented milk Mix raw milk, white granulated sugar, optional sugar substitutes, compound stabilizer and silicone defoamer in a certain proportion, sterilize the mixed solution first, add fermented strains after cooling, and ferment. get fermented milk;
  • Preparation of the glue dissolve the compound stabilizer in water, stir the solution, sterilize it for the second time, and refrigerate it to obtain the glue;
  • Mixing and homogenizing latex mixing the fermented milk and glue, homogenizing, and cooling to obtain the mixed material liquid;
  • the third sterilization carry out the third sterilization on the mixed feed liquid to obtain the sterile feed liquid;
  • Filling with carbon dioxide fill the sterile feed solution with carbon dioxide.
  • the step of preparing fermented milk includes pre-heating the raw milk to 50-60°C, optionally adding a bubble stabilization accelerator and an emulsifier during mixing, and stirring at 900-1200rpm 15-20min, then cool down to below 15°C, and add flavor, the first sterilization includes 300-400s at 95-97°C, and the fermentation temperature is 42-44°C;
  • the glue preparation step includes dissolving the compound stabilizer in water at 70-75°C, performing the second sterilization at 115-117°C for 45-50 seconds, and then cooling to 42-44°C;
  • Latex mixing and homogenization steps include mixing fermented milk and glue with a weight ratio of (6-8): 1, the homogenization condition is 20-100bar at the first level, and 40-200bar at the second level;
  • the third sterilization condition is 75-90°C for 25-30s;
  • the temperature of the carbon dioxide filling step is 2-7°C.
  • the carbonation step comprises metering carbon dioxide in the form of sterile in-line inflation.
  • the aerated fermented milk according to the present invention adopts a brand-new formula system, utilizes a stabilizer system compounded by soybean polysaccharides and pectin to protect the protein stability of the system, and adds cyclodextrin to improve the bubble feeling of the product and improve the gas holding capacity of the product. Add emulsifier and silicone defoamer to improve the foam overflow phenomenon of the product, and give fermented milk a new texture. At the same time, the homogenization process of fermented milk and glue is adopted to make the taste of fermented milk more in line with the refreshing needs of consumers. The product The overall fluidity is good, bringing a new taste experience.
  • the invention provides aerated fermented milk, which comprises raw milk, white granulated sugar, compounding stabilizer, defoamer, and optional bubble stabilization accelerator and emulsifier.
  • the raw milk used in the present invention can be raw milk or reduced milk.
  • Raw milk is the source of fermented milk protein.
  • the protein content of fermented milk must be greater than or equal to 2.3%. Therefore, based on the total weight of aerated fermented milk, the amount of raw milk added must be greater than 80%, preferably 80-85%. More preferably 82-84%, eg 83%. Only at the added amount of raw milk can the milk solids content of the finished product of fermented milk be ⁇ 8.96%.
  • the sweetness component may be white granulated sugar, or white granulated sugar and a sugar substitute.
  • White granulated sugar provides sweetness to the overall product, balances the lactic acid produced during the fermentation process, and achieves a sweet and sour balance of the product.
  • the added amount of white granulated sugar can be 2-8%, preferably 3-7%, for example can be 4%, 5%.
  • sugar substitutes selected from maltitol, erythritol, and fructose syrup can also be used to replace part of the white sugar to reduce the sugar content of the product.
  • the amount of white sugar added can be 1-5 % (preferably 4-5%), the added amount of sugar substitutes can be 0.1-6% (preferably 5-6%).
  • white granulated sugar can also provide soluble solids for aerated fermented milk products, which can improve product stability.
  • the compound stabilizer consists of pectin and soybean polysaccharide, preferably soluble soybean polysaccharide.
  • the weight ratio of pectin to soybean polysaccharide may be (1-3):(1-3).
  • the compound stabilizer may be added in an amount of 0.4-1.2%, preferably 0.6-1.0%, for example 0.7%, 0.8%.
  • the weight percent content of pectin may be 0.2-0.6%, preferably 0.3-0.5%.
  • the weight percent content of the soybean polysaccharide can be 0.2-0.6%, preferably 0.3-0.4%.
  • the specific combination of the two components in the above compound stabilizer can make the protein molecules of fermented milk evenly distributed in the system, effectively prevent protein flocculation, and realize the stable state of the product. After adopting the compound stabilizer, there is no need to add other stabilizers, the product viscosity of fermented milk is greatly reduced, and the conditions for aeration of fermented milk are improved, thereby providing conditions for realizing aeration.
  • the present invention adds a defoamer to the aerated fermented milk, for example, a defoamer that can be added to the system of organosilicon polydimethylsiloxane, which can make the soluble solids of the aerated fermented milk much higher
  • a defoamer that can be added to the system of organosilicon polydimethylsiloxane, which can make the soluble solids of the aerated fermented milk much higher
  • organosilicon polydimethylsiloxane which can make the soluble solids of the aerated fermented milk much higher
  • water molecules in the system need to hydrate hydrophilic molecules, resulting in less free water that can dissolve carbon dioxide.
  • silicone defoamers such as polydimethylsiloxane
  • the amount of antifoaming agent added can be 2-8%, preferably 3-7%, for example can be 0.005-0.1%, preferably 0.015-0.085%, more preferably 0.02-0.07% , for example, 0.025%, 0.04%, 0.05%, 0.06%.
  • the aerated fermented milk of the present invention may also include cyclic oligopolysaccharide substances, such as cyclodextrin, which have a special cyclic polysaccharide oligomeric structure, which can wrap carbon dioxide molecules in its molecular structure, thereby increasing the density of air bubbles. Long-lasting and dense feeling of bubbles, it acts as a bubble stabilizing accelerator. Based on the total weight of the aerated fermented milk, the added amount of the bubble stabilization accelerator can be 2-8%, preferably 3-7%, for example can be 0.005-0.1%, preferably 0.01-0.02%, for example can be 0.015%.
  • the above-mentioned aerated fermented milk also includes 0.01-0.08% of emulsifier.
  • diacetyl tartrate mono-diglycerides can be used as the emulsifier of the system to maintain the water-oil balance of the system, and also have a certain defoaming effect, which can improve the foam overflow during the inflation process.
  • Carbon dioxide is the gas filled in the fermented milk system of the present invention. Carbonation is realized by combining with free water in fermented milk, which is the basis for realizing aerated fermented milk, and provides the product with a refreshing taste and dense bubbles.
  • the amount of carbon dioxide inflated can be 1.5-2.0GV, the bubble feeling is obvious, and it has obvious refreshing taste feel.
  • the aerated fermented milk includes 80-85% raw milk, 2-8% white sugar, 0.2-0.6% pectin, 0.2-0.6% soluble soybean polysaccharide, 0.01-0.02 % cyclodextrin, 0.01-0.08% diacetyl tartrate mono-diglyceride, 0.005-0.01% polydimethylsiloxane, 0.2-0.8% carbon dioxide.
  • a method for preparing aerated fermented milk comprising the steps of fermented milk preparation, glue preparation, latex mixing and homogenization, sterilization and aeration.
  • the fermented milk preparation steps include mixing raw milk, white granulated sugar, optional sugar substitutes, compound stabilizers, and silicone defoamers in a certain proportion, first sterilizing the mixed liquid, and adding fermenting strains to ferment after cooling. Get fermented milk.
  • the above-mentioned fermented milk preparation steps include raising the temperature of raw milk to 50-60°C (preferably 55°C), pouring it into a chemical tank, adding weighed white granulated sugar, defoaming agent (such as polydimethylsiloxane ), an optional bubble stabilizing accelerator (such as cyclodextrin) and an emulsifier (such as diacetyl tartaric acid mono-diglyceride), high-shear stirring at 900-1200rpm for 15-20min, and then cooling the feed liquid to Below 15°C, add essence.
  • defoaming agent such as polydimethylsiloxane
  • an optional bubble stabilizing accelerator such as cyclodextrin
  • an emulsifier such as diacetyl tartaric acid mono-diglyceride
  • the glue solution preparation step includes dissolving the compound stabilizer in water, stirring the solution, second sterilization, and cooling to obtain the glue solution.
  • the above-mentioned glue preparation step includes heating the batching water of the glue to 70-75 ° C, pouring it into the glue tank, adding soybean polysaccharide and pectin, and stirring at 3000-4000 rpm for 15 minutes. -20min, the glue is sterilized at 115-117°C for 45s and then cooled to 42-44°C.
  • the step of mixing and homogenizing the latex includes mixing the fermented milk and the latex, homogenizing, and cooling to obtain the mixed feed liquid.
  • the above-mentioned latex mixing and homogenization steps include breaking the fermented liquid for 2-3 minutes, and then passing the fermented milk and the glue through a static mixer according to the ratio of (6-8):1 (preferably 7:1) The weight ratio is mixed online, and the mixed material liquid is homogenized again.
  • the homogeneous condition is 20-100bar for the first stage and 40-200bar for the second stage (preferably 30/150bar). It is cooled to below 15°C and enters the tank to be filled.
  • the above sterilization step includes sterilizing the mixed feed liquid at 75° C. for 25 seconds to obtain a sterile feed liquid.
  • the carbon dioxide filling step includes filling the sterile feed solution with carbon dioxide.
  • the carbon dioxide filling step includes cooling the pasteurized yoghurt to 1-4°C, and filling carbon dioxide quantitatively through an aseptic online aeration system, and the carbonation process requires a temperature of 2-7°C.
  • the carbonated product is prepared with a pressure of 3-5bar in the system, and then the product is filled in the form of isobaric filling.
  • the filled products can also be printed and packed to facilitate product sales.
  • the method for preparing aerated fermented milk according to the present invention includes cooling the raw milk to the fermentation temperature after sterilizing heat treatment, adding strains to form fermented milk; using a compound stabilizer of pectin and soybean polysaccharide, it can While protecting the stability of the system and maintaining the uniform dispersion of protein molecules, the viscosity of the product is greatly reduced, and then the viscosity of the product is further reduced by homogenizing the fermented milk and glue after demulsification, so as to facilitate the filling of carbon dioxide Gas; by adding defoamers (such as polydimethylsiloxane) and emulsifiers (such as diacetyl tartrate mono-diglycerides), effectively reduce the foam overflow of the product, and achieve operability; through sterile online quantitative filling Adding carbon dioxide, the final product is rich in bubbles and has a distinct taste.
  • defoamers such as polydimethylsiloxane
  • emulsifiers such as diacet
  • Latex mixing and homogenization Turn on the stirring to demulsify the fermented liquid for 2-3 minutes, then mix the fermented milk and the latex on-line with a static mixer at a ratio of about 7:1, and at the same time, the mixed material is homogenized again.
  • the homogeneous condition is 30/150bar, and it is cooled to below 15°C and enters the tank to be filled;
  • the sterilization parameters are 75°C, 25s;
  • Aseptic online filling of carbon dioxide cool the pasteurized yogurt to 1-4°C, and quantitatively fill in carbon dioxide through the sterile online inflation system. The temperature of the carbonation process requires 2-7°C. The system has a backup pressure of 3-5bar, and then fills the product in the form of isobaric filling;
  • Latex mixing and homogenization Turn on the stirring to demulsify the fermented liquid for 2-3 minutes, then mix the fermented milk and the latex on-line with a static mixer at a ratio of about 7:1, and at the same time, the mixed material is homogenized again.
  • the homogeneous condition is 30/150bar, and it is cooled to below 15°C and enters the tank to be filled;
  • the sterilization parameters are 75°C, 25s;
  • Aseptic online filling of nitrogen cool the pasteurized yogurt to 1-4°C, and quantitatively fill nitrogen through the aseptic online inflation system. The temperature of the inflation process requires 2-7°C. Reserve pressure 3-5bar, and then fill the product in the form of isobaric filling;
  • Latex mixing and homogenization Turn on the stirring to demulsify the fermented liquid for 2-3 minutes, then mix the fermented milk and the latex on-line with a static mixer at a ratio of about 7:1, and at the same time, the mixed material is homogenized again.
  • the homogeneous condition is 30/150bar, and it is cooled to below 15°C and enters the tank to be filled.
  • the sterilization parameters are 75°C, 25s.
  • Aseptic online filling of carbon dioxide cool the pasteurized yogurt to 1-4°C, and quantitatively fill in carbon dioxide through the sterile online inflation system. The temperature of the carbonation process requires 2-7°C. The system has a backup pressure of 3-5bar, and then fills the product in the form of isobaric filling.
  • Latex mixing and homogenization Turn on the stirring to demulsify the fermented liquid for 2-3 minutes, then mix the fermented milk and the latex on-line with a static mixer at a ratio of about 7:1, and at the same time, the mixed material is homogenized again.
  • the homogeneous condition is 30/150bar, and it is cooled to below 15°C and enters the tank to be filled.
  • the sterilization parameters are 75°C, 25s.
  • Aseptic online filling of carbon dioxide cool the pasteurized yogurt to 1-4°C, and quantitatively fill in carbon dioxide through the sterile online inflation system. The temperature of the carbonation process requires 2-7°C. The system has a backup pressure of 3-5bar, and then fills the product in the form of isobaric filling.

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Abstract

本发明提供了一种充气发酵乳及其制备方法。所述充气发酵乳包括由果胶和可溶性大豆多糖组成的复配稳定剂、乳化剂和有机硅消泡剂，使得发酵乳具有1.5-2.0GV的充气量和30-80cp的体系粘度，为产品提供了清爽的刹口感和绵密气泡感。

Description

一种充气发酵乳及其制备方法 技术领域
本发明属于乳制品制造领域，具体涉及一种充气发酵乳，以及制备该充气发酵乳的方法。
背景技术
发酵乳因蛋白含量高，口感浓稠，酸甜适口，有益肠道健康受到越来越多人的青睐。而充气饮品因为其特殊的口感也倍受消费者喜爱。但是，常规的发酵乳由于蛋白质含量通常为2.3-3.1％，显著高于市售的碳酸类饮料产品(蛋白质含量≤0.3％)，因而在充气过程中容易产生泡沫，使得难以在其中充入足量的气体。
发明内容
本发明的目的在于提供一种充气发酵乳，通过采用大豆多糖和果胶组成的复配稳定剂体系，选择性添加消泡剂和气泡稳定促进剂，使得本发明的发酵乳能够具有良好的持气性，充入适当量的二氧化碳，具有独特的口感。
根据本发明的一个方面，提供一种充气发酵乳，具有1.5-2.0GV的二氧化碳充气量，以及在20-25℃下测定为30-80cp的体系粘度。
优选地，基于所述充气发酵乳的总重量，所述充气发酵乳包括0.2-0.6％的复配稳定剂，所述复配稳定剂由果胶和可溶性大豆多糖组成。
优选地，基于所述充气发酵乳的总重量，所述充气发酵乳包括0.005-0.01％的有机硅消泡剂。
优选地，基于所述充气发酵乳的总重量，所述的充气发酵乳还包括0.01-0.02％的泡沫稳定促进剂，所述泡沫稳定促进剂为环状低聚糖，优选地，为环状糊精。
优选地，基于所述充气发酵乳的总重量，所述充气发酵乳还包括0.01-0.08％的乳化剂。
优选地，基于所述充气发酵乳的总重量，所述充气发酵乳包括：80-85％的原料乳，2-8％的白砂糖或者1-5％的白砂糖和0.1-6％的代糖物质，0.2-0.6％的果胶，0.2-0.6％的可溶性大豆多糖，0.01-0.02％的环状糊精，0.01-0.08％的双乙酰酒石酸单双甘油酯，0.005-0.01％的聚二甲基硅氧烷，0.2-0.8％的二氧化碳。
优选地，基于所述充气发酵乳的总重量，所述充气发酵乳还包括0.01-0.2％的香精。
根据本发明的另一方面，提供一种充气发酵乳的制备方法，包括以下步骤：
发酵奶的制备：将原料乳、白砂糖和可选的代糖物质、复配稳定剂和有机硅消泡剂按一定比例混合，将混合液第一杀菌，冷却后加入发酵菌种进行发酵，得到发酵奶；
胶液的制备：将复配稳定剂溶解于水中，溶液经过搅拌、第二杀菌，并打冷，得到胶液；
胶奶混合和均质：将所述发酵奶和胶液混合，经过均质，打冷，得到混合料液；
第三杀菌：对所述混合料液进行第三杀菌，得到无菌料液；
二氧化碳的填充：向所述无菌料液充入二氧化碳。
优选地，所述制备方法中，发酵奶的制备步骤包括将所述原料乳预先升温至50-60℃，在混合时可选地加入气泡稳定促进剂和乳化剂，混合在900-1200rpm下搅拌15-20min，然后打冷至15℃以下，并添加香精，第一杀菌包括在95-97℃进行300-400s，发酵温度为42-44℃；
胶液的制备步骤中，包括将复配稳定剂溶解于70-75℃的水中，在115-117℃下进行第二杀菌45-50s，然后打冷至42-44℃；
胶奶混合和均质步骤包括将发酵奶与胶液以(6-8):1的重量比混合，均质条件为一级20-100bar，二级40-200bar；
第三杀菌条件为75-90℃进行25-30s；
优选地，二氧化碳填充步骤的温度为2-7℃。
优选地，二氧化碳填充步骤包括以无菌在线充气形式定量充入二氧化碳。
根据本发明的充气发酵乳采用全新的配方体系，利用由大豆多糖和果胶复配的稳定剂体系，保护体系蛋白稳定，添加环状糊精提升产品的气泡感，改善产品的持气性，添加乳化剂和有机硅消泡剂改善产品的溢泡现象，赋予发酵乳以全新质构，同时采用发酵奶和胶液后均质工艺，使发酵乳的口感更符合消费者清爽的需求，产品整体流动性较好，带来全新的口感体验。
具体实施方式
为了更加清楚地理解本发明的技术特征、目的和有益效果，现对本发明的技术方案进行进一步的详细说明。应理解，以下具体实施方式仅是示例性的，本发明的技术方案不限于以下所列举的具体实施方式。
本发明提供了一种充气发酵乳，包括原料乳、白砂糖、复配稳定性、消泡剂，以及可选的气泡稳定促进剂和乳化剂。
一、原料乳
本发明采用的原料乳可为生牛乳或还原乳。生牛乳是发酵乳蛋白来源，根据国标GB19302要求，发酵乳蛋白含量必须大于等于2.3％，因此，基于充气发酵乳的总重量，生牛乳的添加量必须大于80％，优选为80-85％，更优选为82-84％，例如83％。在该生牛乳的添加量下，才能满足发酵乳的成品中乳固体含量≥8.96％。
二、甜味组分
在本发明的充气发酵乳中，甜味组分可为白砂糖，或者为白砂糖和代糖物质。白砂糖为整体产品提供甜感，平衡发酵过程产生的乳酸，实现产品的酸甜平衡。基于充气发酵乳的总重量，白砂糖的添加量可为2-8％，优选为3-7％，例如可为4％，5％。根据产品特性的不同需求，也可以使用选自麦芽糖醇、赤藓糖醇、果葡糖浆的代糖物质来代替部分白砂糖，以降低产品的糖含量，例如白砂糖添加量可为1-5％(优选4-5％)，代糖物质的添加量可为0.1-6％(优选5-6％)。此外，白砂糖还可为充气发酵乳产品提供可溶性固形物，可以提升产品的稳定性。
三、复配稳定剂
在本发明的充气发酵乳中，复配稳定剂由果胶和大豆多糖，优选可溶性大豆多糖组成。在本发明中，果胶与大豆多糖的重量比可为(1-3):(1-3)。基于充气发酵乳的总重量，复配稳定剂的添加量可为0.4-1.2％，优选为0.6-1.0％，例如可为0.7％，0.8％。
根据一个具体实施方式，果胶的重量百分比含量可为0.2-0.6％，优选为0.3-0.5％。大豆多糖的重量百分比含量可为0.2-0.6％，优选为0.3-0.4％。上述复配稳定剂中两种组分的特定组合可以使发酵奶的蛋白分子均匀分布在体系中，有效防止蛋白絮凝，实现产品的状态稳定。采用该复配稳定剂之后，不需要再额外添加其他稳定剂，大大降低发酵奶的产品粘度，改善了发酵乳充气的条件，从而为实现充气具备了条件。
四、消泡剂
由于常规发酵乳稠度大，在充气时容易形成气泡。根据一个具体实施方式，本发明在充气发酵乳中添加消泡剂，例如可添加有机硅类聚二甲基硅氧烷为体系的消泡剂，能够使得充气型发酵奶的可溶性固形物远高于碳酸饮料，体系中水分子需要水合亲水性分子，从而导致可以溶解二氧化碳的自由水较少，在产品加工过程中，由于乳蛋白和乳脂肪的包裹，容易形成大量泡沫，影响产品的加工和口感，使用有机硅类消泡剂(例如聚二甲基硅氧烷)可以有效改善溢泡情况。
基于充气发酵乳的总重量，消泡剂的添加量可为2-8％，优选为3-7％，例如可为0.005-0.1％，优选为0.015-0.085％，更优选为0.02-0.07％，例如可为0.025％，0.04％， 0.05％，0.06％。
五、气泡稳定促进剂
本发明的充气发酵乳还可包括环状低聚多糖物质，例如环状糊精，这类物质具有特殊的环状多糖低聚结构，可以将二氧化碳分子包裹在其分子结构中，从而增加气泡的持久性和气泡的绵密感，起到气泡稳定促进剂的作用。基于充气发酵乳的总重量，气泡稳定促进剂的添加量可为2-8％，优选为3-7％，例如可为0.005-0.1％，优选为0.01-0.02％，例如可为0.015％。
六、乳化剂
上述充气发酵乳还包括0.01-0.08％的乳化剂。在本发明中，可采用双乙酰酒石酸单双甘油酯作为体系的乳化剂，用于维持体系的水油平衡，同时还具有一定消泡效果，可以改善充气过程的溢泡情况。
七、二氧化碳
二氧化碳是本发明发酵乳体系中填充的气体，通过与发酵奶中自由水结合实现碳酸化，是实现充气型发酵奶的基础，并提供产品清爽刹口感和绵密气泡感。在本发明发酵乳中，在上述特定的复配稳定剂，以及可选的消泡剂和气泡稳定促进剂的作用下，二氧化碳充气量可为1.5-2.0GV，气泡感明显，具有明显的爽口感。
根据本发明的一个具体实施方式，上述充气发酵乳包括80-85％的生牛乳，2-8％的白砂糖，0.2-0.6％的果胶，0.2-0.6％的可溶性大豆多糖，0.01-0.02％的环状糊精，0.01-0.08％的双乙酰酒石酸单双甘油酯，0.005-0.01％的聚二甲基硅氧烷，0.2-0.8％的二氧化碳。
根据本发明的另一方面，提供一种制备充气发酵乳的方法，包括发酵奶制备、胶液制备、胶奶混合和均质、杀菌和充气步骤。
发酵奶制备步骤包括将原料乳、白砂糖和可选的代糖物质、复配稳定剂和有机硅消泡剂按一定比例混合，将混合液第一杀菌，冷却后加入发酵菌种进行发酵，得到发酵奶。
具体地，上述发酵奶制备步骤包括将生牛乳升温至50-60℃(优选55℃)，打入化料罐，加入称量好的白砂糖、消泡剂(例如聚二甲基硅氧烷)，可选的气泡稳定促进剂(例如环状糊精)和乳化剂(例如双乙酰酒石酸单双甘油酯)，在900-1200rpm下高剪切搅拌15-20min，然后将料液打冷至15℃以下，并添加香精。将化粉溶解后的牛奶通过巴氏杀菌机进行杀菌，杀菌条件为95-97℃300-400s。杀菌后将牛奶冷却至发酵温度42-44℃，投入发酵剂(例如嗜热链球菌和保加利亚乳杆菌)，搅拌10-15min开始发酵。发酵时间6-8h，终点酸度为80-90°T，终点pH值为4.2-4.4。
胶液制备步骤包括将复配稳定剂溶解于水中，溶液经过搅拌、第二杀菌，并打冷，得到胶液。根据一个具体实施方式，上述胶液制备步骤包括将化胶液的配料水升温至70-75℃，打入胶液化料罐，加入大豆多糖、果胶，在3000-4000rpm下高剪切搅拌15-20min，胶液经过115-117℃、45s杀菌后打冷至42-44℃。
胶奶混合和均质步骤包括将发酵奶和胶液混合，经过均质，打冷，得到混合料液。根据一个具体实施方式，上述胶奶混合和均质步骤包括将发酵液破乳2-3min，然后将发酵奶与胶液通过静态混合器按照(6-8):1(优选7:1)的重量比进行在线混合，同时混合料液再次经过均质，均质条件为一级20-100bar，二级40-200bar(优选为30/150bar)，并打冷至15℃以下进入待装罐。
上述杀菌步骤包括对混合料液在75℃进行杀菌25s，得到无菌料液。
上述二氧化碳填充步骤包括向所述无菌料液充入二氧化碳。根据一个具体实施方式，二氧化碳填充步骤包括将巴氏杀菌后的酸奶冷却至1-4℃，并通过无菌在线充气系统定量充入二氧化碳，碳酸化过程温度要求2-7℃。
碳酸化后的产品在系统备压3-5bar，然后采用等压灌装的形式灌装产品。
根据需要，灌装产品还可喷码装箱，以便于产品销售。
综上所述，根据本发明的充气发酵乳制备方法包括将生牛乳在经过杀菌热处理后，冷却至发酵温度，接入菌种形成发酵乳；以果胶和大豆多糖的复配稳定剂，可以实现在保护体系稳定性、保持蛋白分子均匀分散的同时，大大降低产品的粘度，再通过将破乳后的发酵乳和胶液均质，实现了产品粘度的进一步降低，以有利于充入二氧化碳气体；通过添加消泡剂(例如聚二甲基硅氧烷)和乳化剂(例如双乙酰酒石酸单双甘油酯)，有效降低产品的溢泡，实现了可操作性；通过无菌在线定量充入二氧化碳，最终产品气泡丰富，具有明显刹口感。
为使本发明的目的、技术方案和优点更加清楚明白，以下结合具体实施例，对本发明作进一步的详细说明。
下述实施例中所用方法如无特别说明均为常规方法，所用的试剂如无特别说明均为可商购的试剂。
实施例
实施例1
本实施例的充气发酵乳的原料配方包括：
Figure PCTCN2022135310-appb-000001
Figure PCTCN2022135310-appb-000002
制备方法：
1)发酵奶的制备：将生牛乳升温至55℃，打入化料罐，加入称量好的白砂糖、聚二甲基硅氧烷，高剪切搅拌15-20min，然后将料液打冷至15℃以下，并添加香精；化粉溶解后的牛奶通过巴氏杀菌机进行杀菌，杀菌条件95℃、300s；杀菌后将牛奶冷却至发酵温度42-44℃，投入嗜热链球菌和保加利亚乳杆菌，搅拌10-15min开始发酵。发酵时间6-8h，终点酸度为80-90°T，终点pH值为4.2-4.4；
2)胶液的混合：将化胶液的配料水升温至70℃，打入胶液化料罐，加入大豆多糖、果胶，高剪切搅拌15-20min，胶液经过115℃、45s杀菌后打冷至42-44℃；
3)胶奶混合及均质：开启搅拌将发酵液破乳2-3min，将发酵奶与胶液通过静态混合器按照7:1左右的比例进行在线混合，同时混合料液再次经过均质，均质条件30/150bar，并打冷至15℃以下进入待装罐；
4)杀菌：杀菌参数为75℃、25s；
5)无菌在线充入二氧化碳：将巴氏杀菌后的酸奶冷却至1-4℃，并通过无菌在线充气系统定量充入二氧化碳，碳酸化过程温度要求2-7℃，碳酸后的产品在系统备压3-5bar，然后采用等压灌装的形式灌装产品；
6)灌装喷码装箱。
对比例1(氮气)
产品配方构成(每1000克产品中含)
Figure PCTCN2022135310-appb-000003
Figure PCTCN2022135310-appb-000004
制备方法：
1)发酵奶的制备：将生牛乳升温至55℃，打入化料罐，加入称量好的白砂糖、聚二甲基硅氧烷，高剪切搅拌15-20min，然后将料液打冷至15℃以下，并添加香精；化粉溶解后的牛奶通过巴氏杀菌机进行杀菌，杀菌条件95℃、300s；杀菌后将牛奶冷却至发酵温度42-44℃，投入嗜热链球菌和保加利亚乳杆菌，搅拌10-15min开始发酵。发酵时间6-8h，终点酸度为80-90°T，终点pH值为4.2-4.4；
2)胶液的混合：将化胶液的配料水升温至70℃，打入胶液化料罐，加入大豆多糖、果胶，高剪切搅拌15-20min，胶液经过115℃、45s杀菌后打冷至42-44℃；
3)胶奶混合及均质：开启搅拌将发酵液破乳2-3min，将发酵奶与胶液通过静态混合器按照7:1左右的比例进行在线混合，同时混合料液再次经过均质，均质条件30/150bar，并打冷至15℃以下进入待装罐；
4)杀菌：杀菌参数为75℃、25s；
5)无菌在线充入氮气：将巴氏杀菌后的酸奶冷却至1-4℃，并通过无菌在线充气系统定量充入氮气，充气过程温度要求2-7℃，充气后的产品在系统备压3-5bar，然后采用等压灌装的形式灌装产品；
6)灌装喷码装箱。
对比例2(二氧化碳)
产品配方构成(每1000克产品中含)
Figure PCTCN2022135310-appb-000005
Figure PCTCN2022135310-appb-000006
制备方法：
1)发酵奶的制备：将生牛乳升温至55℃，打入化料罐，加入称量好的白砂糖、聚二甲基硅氧烷，高剪切搅拌15-20min，然后将料液打冷至15℃以下，并添加香精；化粉溶解后的牛奶通过巴氏杀菌机进行杀菌，杀菌条件95℃、300s；杀菌后将牛奶冷却至发酵温度42-44℃，投入嗜热链球菌和保加利亚乳杆菌，搅拌10-15min开始发酵。发酵时间6-8h，终点酸度为80-90°T，终点pH值为4.2-4.4。
2)胶液的混合：将化胶液的配料水升温至70℃，打入胶液化料罐，加入大豆多糖、果胶，高剪切搅拌15-20min，胶液经过115℃、45s杀菌后打冷至42-44℃。
3)胶奶混合及均质：开启搅拌将发酵液破乳2-3min，将发酵奶与胶液通过静态混合器按照7:1左右的比例进行在线混合，同时混合料液再次经过均质，均质条件30/150bar，并打冷至15℃以下进入待装罐。
4)杀菌：杀菌参数为75℃、25s。
5)无菌在线充入二氧化碳：将巴氏杀菌后的酸奶冷却至1-4℃，并通过无菌在线充气系统定量充入二氧化碳，碳酸化过程温度要求2-7℃，碳酸后的产品在系统备压3-5bar，然后采用等压灌装的形式灌装产品。
6)灌装喷码装箱。
对比例3(二氧化碳)
产品配方构成(每1000克产品中含)
Figure PCTCN2022135310-appb-000007
Figure PCTCN2022135310-appb-000008
制备方法：
1)发酵奶的制备：将生牛乳升温至55℃，打入化料罐，加入称量好的白砂糖、聚二甲基硅氧烷，高剪切搅拌15-20min，然后将料液打冷至15℃以下，并添加香精；化粉溶解后的牛奶通过巴氏杀菌机进行杀菌，杀菌条件95℃、300s；杀菌后将牛奶冷却至发酵温度42-44℃，投入嗜热链球菌和保加利亚乳杆菌，搅拌10-15min开始发酵。发酵时间6-8h，终点酸度为80-90°T，终点pH值为4.2-4.4。
2)胶液的混合：将化胶液的配料水升温至70℃，打入胶液化料罐，加入大豆多糖、果胶、结冷胶，高剪切搅拌15-20min，胶液经过115℃、45s杀菌后打冷至42-44℃。
3)胶奶混合及均质：开启搅拌将发酵液破乳2-3min，将发酵奶与胶液通过静态混合器按照7:1左右的比例进行在线混合，同时混合料液再次经过均质，均质条件30/150bar，并打冷至15℃以下进入待装罐。
4)杀菌：杀菌参数为75℃、25s。
5)无菌在线充入二氧化碳：将巴氏杀菌后的酸奶冷却至1-4℃，并通过无菌在线充气系统定量充入二氧化碳，碳酸化过程温度要求2-7℃，碳酸后的产品在系统备压3-5bar，然后采用等压灌装的形式灌装产品。
6)灌装喷码装箱。
对实施例和对比例的产品进行了生产过程记录，口感测试和气体含量线下检测，结果见下表1。其中，粘度用粘度计Brookfield LV1在20-25℃下测试。
表1
Figure PCTCN2022135310-appb-000009
以上所述仅仅是本发明的优选实施方式。应当指出的是，在不脱离本发明的精神和实质的情况下，本领域技术人员可对本发明的细节和特征进行各种修改、组合、变更或替换。这些修改、组合、变更或替换也应理解为包括在本发明要求保护的范围之内。

Claims (10)

  1. 一种充气发酵乳，其中，具有1.5-2.0GV的二氧化碳充气量，以及在20-25℃下测定为30-80cp的体系粘度。
  2. 根据权利要求1所述的充气发酵乳，其中，基于所述充气发酵乳的总重量，所述充气发酵乳包括0.2-0.6％的复配稳定剂，所述复配稳定剂由果胶和可溶性大豆多糖组成。
  3. 根据权利要求1所述的充气发酵乳，其中，基于所述充气发酵乳的总重量，所述充气发酵乳包括0.005-0.01％的有机硅消泡剂。
  4. 根据权利要求1所述的充气发酵乳，其中，基于所述充气发酵乳的总重量，所述充气发酵乳还包括0.01-0.02％的泡沫稳定促进剂，所述泡沫稳定促进剂为环状低聚糖。
  5. 根据权利要求4所述的充气发酵乳，其中，所述泡沫稳定促进剂为环状糊精。
  6. 根据权利要求4所述的充气发酵乳，其中，基于所述充气发酵乳的总重量，还包括0.01-0.08％的乳化剂。
  7. 根据权利要求1所述的充气发酵乳，其中，基于所述充气发酵乳的总重量，所述充气发酵乳包括：80-85％的原料乳，2-8％的白砂糖或者1-5％的白砂糖和0.1-6％的代糖物质，0.2-0.6％的果胶，0.2-0.6％的可溶性大豆多糖，0.01-0.02％的环状糊精，0.01-0.08％的双乙酰酒石酸单双甘油酯，0.005-0.01％的聚二甲基硅氧烷，0.2-0.8％的二氧化碳。
  8. 一种充气发酵乳的制备方法，其中，所述制备方法包括以下步骤：
    发酵奶制备：将原料乳、白砂糖、复配稳定剂和有机硅消泡剂按一定比例混合，将混合液第一杀菌，冷却后加入发酵菌种进行发酵，得到发酵奶；
    胶液制备：将复配稳定剂溶解于水中，溶液经过搅拌、第二杀菌，并打冷，得到胶液；
    胶奶混合和均质：将所述发酵奶和胶液混合，经过均质，打冷，得到混合料液；
    第三杀菌：对所述混合料液进行第三杀菌，得到无菌料液；
    二氧化碳填充：向所述无菌料液充入二氧化碳。
  9. 根据权利要求8所述的制备方法，其中，发酵奶制备步骤包括将所述原料乳预先升温至50-60℃，在混合时加入气泡稳定促进剂和乳化剂，混合在900-1200rpm下搅拌15-20min，然后打冷至15℃以下，并添加香精，第一杀菌包括在95-97℃进行300-400s，发酵温度为42-44℃；
    胶液制备步骤中，包括将复配稳定剂溶解于70-75℃的水中，在115-117℃下进行第二杀菌45-50s，然后打冷至42-44℃；
    胶奶混合和均质步骤包括将发酵奶与胶液以(6-8):1的重量比混合，均质条件为一级20-100bar，二级40-200bar；
    第三杀菌条件为75-90℃进行25-30s；
    二氧化碳填充步骤的温度为2-7℃。
  10. 根据权利要求8所述的制备方法，其中，二氧化碳填充步骤包括以无菌在线充气形式定量充入二氧化碳。
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