CN100569084C - A kind of production technology of lactic acid bacteria milk powder - Google Patents

Abstract

A kind of production technology of nisin milk powder at first places sucrose raw material cow's milk to reduce pressure behind high-temperature instantaneous sterilization and concentrates, and obtains concentrating breast; With behind the raw material cow's milk high-temperature instantaneous sterilization, inoculation streptococcus thermophilus and lactobacillus bulgaricus heat insulating culture obtain activated spawn then; Get leucine, Cobastab ₁₂, glutamic acid and activated spawn place concentrated Ruzhong, with the concentrated newborn mixture behind the homogeneous, carry out spray-drying with the spray drying device of ordinary powdered milk production and get final product.The present invention adopts leucine, Cobastab ₁₂With glutamic acid as the high temperature protection agent, broken through in the high temperature spray-drying technology EAT 160-180 ℃, the guardian technique difficult problem that temperature of outgoing air 70-80 ℃ streptococcus thermophilus and lactobacillus bulgaricus survival rate are low.

Description

A kind of production technology of lactic acid bacteria milk powder

technical field

The invention relates to a production process of milk powder, in particular to a production process of lactic acid bacteria milk powder.

Background technique

The health function of lactic acid bacteria was discovered by Russian scientist Mechnikov in the early 20th century. Today, lactic acid bacteria have become an important probiotic group, and their health benefits are recognized. Yogurt is considered to be one of the best nutritional and health foods in the 21st century because it contains a large amount of active lactic acid bacteria. However, even under refrigerated conditions, yogurt has a short shelf life. For this reason, people begin to carry out the development and research work of lactic acid bacteria milk powder.

The development and research of lactic acid bacteria milk powder has been discussed at home and abroad in recent years, and the focus is mainly on the survival of lactic acid bacteria in milk powder. Because lactic acid bacteria not only have strict nutritional requirements, but also have weak resistance to external adverse factors, and are very sensitive to low temperature and high temperature. The production of milk powder adopts high-temperature spray drying, the air inlet temperature is 160-180°C, and the survival rate of lactic acid bacteria is very low. Therefore, someone tried to develop lactic acid bacteria milk powder with freeze vacuum drying equipment, and the survival rate of lactic acid bacteria in the finished product was relatively high. However, except for the initial process of freeze-vacuum drying, which can be continuous with the filtration and sterilization of fresh milk, most of the subsequent processes are carried out independently. Since the two core processes of freezing and vacuum drying are two isolated spaces that require strict airtightness, the thickness of the fresh milk is limited to about 1 cm when the rack-type scheme is adopted. Mass production.

There are reports at home and abroad on the production of lactic acid bacteria milk powder by spray drying method. From the perspective of spray drying parameter control, the inlet air temperature is 100-108°C, the exhaust air temperature is 45°C, the spray box is about 50°C, and the nozzle aperture does not exceed 0.9mm. In this way, the powder spraying time should not be too long, and the powder cannot be continuously discharged, and the spraying time should not exceed 0.5 hours each time. Therefore, the powder spraying efficiency is low, and it is difficult to adapt to mass production.

Contents of the invention

The purpose of the present invention is to overcome the shortcoming of above-mentioned prior art, provide a kind of production technology of the lactic acid bacteria milk powder that can adopt the high-temperature spray drying equipment that common milk powder is produced to produce continuously batch.

In order to achieve the above-mentioned purpose, the technical solution adopted in the present invention is: sterilization and concentration: take 5-8% sucrose by weight of the raw milk and place it in the raw milk, and then undergo high-temperature instantaneous sterilization at 135-150°C for 1-2 seconds , immediately place it at 51-56°C in a vacuum concentration tank with a vacuum degree of 17.33×10 ³ to 16.00×10 ³ Pa to concentrate under reduced pressure to obtain concentrated milk with a milk solids content of 40-50%; activated strains : The raw milk is sterilized at 135-150°C for 1-2 seconds, cooled to 45°C, and then inoculated with Streptococcus thermophilus, Lactobacillus bulgaricus and Streptococcus thermophilus at 2%-3% of the weight of the raw milk The weight of Lactobacillus bulgaricus and Lactobacillus bulgaricus is 1:1 or 2:1. After inoculation, it is incubated at 40-45°C. When the acidity reaches 65-70°T, the culture is terminated to obtain the activated strain; homogeneity: take concentrated 0.01% of milk weight leucine, 0.005% of vitamin B ₁₂ , 0.04% of glutamic acid and 1-10% of activated bacteria are placed in concentrated milk, and homogenized to obtain a concentrated milk mixture. Homogenization pressure and temperature 20-25MPa and 45-50°C respectively; Spray drying: The homogenized concentrated milk mixture can be spray-dried with spray drying equipment produced by ordinary milk powder. The inlet air temperature for spray drying is 160-180°C The temperature is 75°C, and the exhaust air temperature is 70-80°C.

Because the present invention uses leucine, vitamin B ₁₂ and glutamic acid as high-temperature protective agents, it breaks through the high-temperature spray drying process in which the air inlet temperature is 160-180°C and the exhaust air temperature is 70-80°C. Streptococcus lactis and Bulgarian milk The key technical problem is the low survival rate of bacilli. The number of viable bacteria of Streptococcus lactis and Lactobacillus bulgaricus in the finished milk powder is ≥1×10 ⁷ cfu/g, and the survival time of the bacteria is ≥12 months; the bacteria in the finished product contain thermophilic Streptococcus lactis and Lactobacillus bulgaricus are combined; therefore, in addition to having the nutrition and function of ordinary milk powder, it can also be directly used to make yogurt, and the curd time of the finished reconstituted milk is ≤6 hours.

Detailed ways

Example 1: First, weigh 6% of the raw milk weight sucrose that meets the national standard GB317-64 superior grade or first-grade product specification and place it in the raw milk, then undergo high-temperature instantaneous sterilization at 135°C for 1 second, and immediately sterilize it at 53 Place it in a vacuum concentration tank with a vacuum degree of 16.00×10 ³ Pa under reduced pressure to obtain concentrated milk. The concentration of the concentrated milk measured at 50° C. is 12-16B'e, and the milk solids content is 40-50%. The raw milk is sterilized at 140°C for 2 seconds, cooled to 45°C, and then inoculated with Streptococcus thermophilus (Streptococcus thermophilus) and Lactobacillus bulgaricus (Lactobacillus Bulgaricus), Streptococcus thermophilus and The weight of Lactobacillus bulgaricus is 1:1, after inoculation, it is incubated at 42°C, and when the acidity reaches 65-70°T, the culture is terminated to obtain the activated strain; then take 0.01% leucine, 0.005% of vitamin B ₁₂ , 0.04% of glutamic acid and 4% of activated bacteria were placed in the concentrated milk and homogenized to obtain a concentrated milk mixture. The homogenization pressure and temperature were 20MPa and 48°C respectively; The final concentrated milk mixture can be spray-dried with spray drying equipment produced by ordinary milk powder. The inlet air temperature of spray drying is 160-180°C, the tower temperature is 75°C, and the exhaust air temperature is 70-80°C.

Embodiment 2: First, take 8% of the raw milk weight sucrose that meets the national standard GB317-64 superior grade or first-grade product specification and place it in the raw milk, then after 135°C and 2 seconds of high-temperature instantaneous sterilization, immediately at 51 Place it in a vacuum concentration tank with a vacuum degree of 16.65×10 ³ Pa at a temperature of 16.65 × 10 3 Pa to concentrate under reduced pressure to obtain concentrated milk. The concentration of the concentrated milk measured at 50° C. is 12-16B'e, and the milk solids content is 40-50%; The raw milk is sterilized at 150°C for 1 second, cooled to 45°C, and then inoculated with Streptococcus thermophilus (Streptococcus thermophilus) and Lactobacillus bulgaricus (Lactobacillus Bulgaricus), Streptococcus thermophilus and The weight of Lactobacillus bulgaricus is 2:1. After inoculation, it is incubated and cultivated at 44°C. When the acidity reaches 65-70°T, the culture is terminated to obtain the activated strain; 0.005% of vitamin B ₁₂ , 0.04% of glutamic acid and 8% of activated bacteria were placed in the concentrated milk and homogenized to obtain a concentrated milk mixture. The homogenization pressure and temperature were 23MPa and 46°C respectively; The final concentrated milk mixture can be spray-dried with spray drying equipment produced by ordinary milk powder. The inlet air temperature of spray drying is 160-180°C, the tower temperature is 75°C, and the exhaust air temperature is 70-80°C.

Embodiment 3: firstly weigh 5% of the raw milk weight sucrose that meets the national standard GB317-64 superior grade or first-class product specification and place it in the raw milk, then after 140 ° C for 2 seconds of high temperature instant sterilization, immediately at 55 Place it in a vacuum concentration tank with a vacuum degree of 17.00×10 ³ Pa under reduced pressure to concentrate under reduced pressure to obtain concentrated milk. The concentrated milk concentration measured at 50°C is 12-16B'e, and the milk solids content is 40-50%. The raw milk is sterilized at 135°C for 1 second, cooled to 45°C, and then inoculated with Streptococcus thermophilus (Streptococcus thermophilus) and Lactobacillus bulgaricus (Lactobacillus Bulgaricus), Streptococcus thermophilus and The weight of Lactobacillus bulgaricus is 1.6:1. After inoculation, it is incubated and cultivated at 40°C. When the acidity reaches 65-70°T, the culture is terminated to obtain the activated strain; 0.005% of vitamin B ₁₂ , 0.04% of glutamic acid and 1% of activated bacteria were placed in the concentrated milk and homogenized to obtain a concentrated milk mixture. The homogenization pressure and temperature were 25MPa and 45°C respectively; The final concentrated milk mixture can be spray-dried with spray drying equipment produced by ordinary milk powder. The inlet air temperature of spray drying is 160-180°C, the tower temperature is 75°C, and the exhaust air temperature is 70-80°C.

Example 4: firstly weigh 7% of the raw milk weight sucrose that meets the national standard GB317-64 superior grade or first-grade product specification and place it in the raw milk, then undergo high-temperature instantaneous sterilization at 150° C. for 1 second, and immediately sterilize it at 56 Place it in a vacuum concentration tank with a vacuum degree of 17.33×10 ³ Pa under reduced pressure to obtain concentrated milk. The concentration of the concentrated milk measured at 50°C is 12-16B'e, and the milk solids content is 40-50%. The raw milk is sterilized at 135°C for 2 seconds, cooled to 45°C, and then inoculated with Streptococcus thermophilus (Streptococcus thermophilus) and Lactobacillus bulgaricus (Lactobacillus Bulgaricus), Streptococcus thermophilus and The weight of Lactobacillus bulgaricus is 1.2:1. After inoculation, it is incubated at 45°C. When the acidity reaches 65-70°T, the culture is terminated to obtain the activated strain; 0.005% of vitamin B ₁₂ , 0.04% of glutamic acid and 10% of activated bacteria were placed in the concentrated milk and homogenized to obtain a concentrated milk mixture. The homogenization pressure and temperature were 21MPa and 50°C respectively; The final concentrated milk mixture can be spray-dried with spray drying equipment produced by ordinary milk powder. The inlet air temperature of spray drying is 160-180°C, the tower temperature is 75°C, and the exhaust air temperature is 70-80°C.

In addition to the nutrition and functions of ordinary milk powder, the present invention also contains a large amount of live microorganisms characteristic of yogurt fermentation (Streptococcus thermophilic lactis and Lactobacillus bulgaricus), which can be directly used to make yogurt, can also be directly drunk, and can also be used in water or After other auxiliary materials (such as vegetable juice, etc.) are reconstituted into raw milk, various coagulated yogurts or blended yogurts with different flavors can be made through heat preservation and fermentation. The milk powder has the characteristics of high number of viable bacteria, fast growth and reproduction speed of bacteria, long survival period of bacteria, excellent fermentation performance and flavor, convenient storage and transportation, and convenient consumption. And has certain health care effect, long-term consumption helps to enhance human health.

Claims (5)

1, a kind of production technology of nisin milk powder is characterized in that:

1) sterilization is with concentrated: the sucrose that takes by weighing raw material cow's milk weight 5～8% places raw material cow's milk, and behind 135～150 ℃, 1～2 second high-temperature instantaneous sterilization, being placed on vacuum immediately under 51～56 ℃ is 17.33 * 10 then ³～16.00 * 10 ³Decompression concentrates in the vacuum concentration pot of handkerchief, obtains milk solids content and be 40～50% concentrated breast;

2) activated spawn: with raw material cow's milk behind 135～150 ℃, 1～2 second high-temperature instantaneous sterilization, be cooled to 45 ℃, inoculate 2%～3% streptococcus thermophilus and lactobacillus bulgaricus of raw milk weight then, the weight of streptococcus thermophilus and lactobacillus bulgaricus is 1: 1 or 2: 1, the inoculation back reaches when being cultured to acidity 40～45 ℃ of heat insulating culture

The time, stop cultivation and promptly obtain activated spawn;

3) homogeneous: get the leucine that concentrates newborn weight 0.01%, 0.005% Cobastab ₁₂, 0.04% glutamic acid and 1～10% activated spawn place concentrated Ruzhong, carries out homogeneous and obtain concentrating newborn mixture, homogenization pressure and temperature are respectively 20～25MPa and 45～50 ℃;

4) spray-drying: with the concentrated newborn mixture behind the homogeneous, carry out spray-drying with the spray drying device of ordinary powdered milk production and get final product, spray-dired EAT is 160～180 ℃, and the tower temperature is 75 ℃, and temperature of outgoing air is 70～80 ℃.

2, the production technology of nisin milk powder according to claim 1 is characterized in that:

1) sterilization is with concentrated: the sucrose that takes by weighing raw material cow's milk weight 6% places raw material cow's milk, and behind 135 ℃, 1 second high-temperature instantaneous sterilization, being placed on vacuum immediately under 53 ℃ is 16.00 * 10 then ³To concentrate and to obtain milk solids content be 40～50% concentrated breast in decompression in the vacuum concentration pot of handkerchief;

2) activated spawn: with raw material cow's milk behind 140 ℃, 2 seconds high-temperature instantaneous sterilization, be cooled to 45 ℃, inoculate 2% streptococcus thermophilus and lactobacillus bulgaricus of raw milk weight then, the weight of streptococcus thermophilus and lactobacillus bulgaricus is 1: 1, the inoculation back reaches when being cultured to acidity 42 ℃ of heat insulating culture

The time, stop cultivation and promptly obtain activated spawn;

3) homogeneous: get the leucine that concentrates newborn weight 0.01%, 0.005% Cobastab ₁₂, 0.04% glutamic acid and 4% activated spawn place concentrated Ruzhong, carries out homogeneous and obtain concentrating newborn mixture, homogenization pressure and temperature are respectively 20MPa and 48 ℃;

4) spray-drying: with the concentrated newborn mixture behind the homogeneous, carry out spray-drying with the spray drying device of ordinary powdered milk production and get final product, spray-dired EAT is 160～180 ℃, and the tower temperature is 75 ℃, and temperature of outgoing air is 70～80 ℃.

3, the production technology of nisin milk powder according to claim 1 is characterized in that:

1) sterilization is with concentrated: the sucrose that takes by weighing raw material cow's milk weight 8% places raw material cow's milk, and behind 135 ℃, 2 seconds high-temperature instantaneous sterilization, being placed on vacuum immediately under 51 ℃ is 16.65 * 10 then ³To concentrate and to obtain milk solids content be 40～50% concentrated breast in decompression in the vacuum concentration pot of handkerchief;

2) activated spawn: with raw material cow's milk behind 150 ℃, 1 second high-temperature instantaneous sterilization, be cooled to 45 ℃, inoculate 3% streptococcus thermophilus and lactobacillus bulgaricus of raw milk weight then, the weight of streptococcus thermophilus and lactobacillus bulgaricus is 2: 1, the inoculation back reaches when being cultured to acidity 44 ℃ of heat insulating culture

The time, stop cultivation and promptly obtain activated spawn;

3) homogeneous: get the leucine that concentrates newborn weight 0.01%, 0.005% Cobastab ₁₂, 0.04% glutamic acid and 8% activated spawn place concentrated Ruzhong, carries out homogeneous and obtain concentrating newborn mixture, homogenization pressure and temperature are respectively 23MPa and 46 ℃;

4) spray-drying: with the concentrated newborn mixture behind the homogeneous, carry out spray-drying with the spray drying device of ordinary powdered milk production and get final product, spray-dired EAT is 160～180 ℃, and the tower temperature is 75 ℃, and temperature of outgoing air is 70～80 ℃.

4, a kind of production technology of nisin milk powder is characterized in that:

1) sterilization is with concentrated: the sucrose that takes by weighing raw material cow's milk weight 5% places raw material cow's milk, and behind 140 ℃, 2 seconds high-temperature instantaneous sterilization, being placed on vacuum immediately under 55 ℃ is 17.00 * 10 then ³To concentrate and to obtain milk solids content be 40～50% concentrated breast in decompression in the vacuum concentration pot of handkerchief;

2) activated spawn: with raw material cow's milk behind 135 ℃, 1 second high-temperature instantaneous sterilization, be cooled to 45 ℃, inoculate 2.3% streptococcus thermophilus and lactobacillus bulgaricus of raw milk weight then, the weight of streptococcus thermophilus and lactobacillus bulgaricus is 1.6: 1, the inoculation back reaches when being cultured to acidity 40 ℃ of heat insulating culture The time, stop cultivation and promptly obtain activated spawn;

3) homogeneous: get the leucine that concentrates newborn weight 0.01%, 0.005% Cobastab ₁₂, 0.04% glutamic acid and 1% activated spawn place concentrated Ruzhong, carries out homogeneous and obtain concentrating newborn mixture, homogenization pressure and temperature are respectively 25MPa and 45 ℃;

4) spray-drying: with the concentrated newborn mixture behind the homogeneous, carry out spray-drying with the spray drying device of ordinary powdered milk production and get final product, spray-dired EAT is 160～180 ℃, and the tower temperature is 75 ℃, and temperature of outgoing air is 70～80 ℃.

5, a kind of production technology of nisin milk powder is characterized in that:

1) sterilization is with concentrated: the sucrose that takes by weighing raw material cow's milk weight 7% places raw material cow's milk, and behind 150 ℃, 1 second high-temperature instantaneous sterilization, being placed on vacuum immediately under 56 ℃ is 17.33 * 10 then ³To concentrate and to obtain milk solids content be 40～50% concentrated breast in decompression in the vacuum concentration pot of handkerchief;

2) activated spawn: with raw material cow's milk behind 135 ℃, 2 seconds high-temperature instantaneous sterilization, be cooled to 45 ℃, inoculate 2.7% streptococcus thermophilus and lactobacillus bulgaricus of raw milk weight then, the weight of streptococcus thermophilus and lactobacillus bulgaricus is 1.2: 1, the inoculation back reaches when being cultured to acidity 45 ℃ of heat insulating culture

The time, stop cultivation and promptly obtain activated spawn;

3) homogeneous: get the leucine that concentrates newborn weight 0.01%, 0.005% Cobastab ₁₂, 0.04% glutamic acid and 10% activated spawn place concentrated Ruzhong, carries out homogeneous and obtain concentrating newborn mixture, homogenization pressure and temperature are respectively 2lMPa and 50 ℃;

4) spray-drying: with the concentrated newborn mixture behind the homogeneous, carry out spray-drying with the spray drying device of ordinary powdered milk production and get final product, spray-dired EAT is 160～180 ℃, and the tower temperature is 75 ℃, and temperature of outgoing air is 70～80 ℃.