CN101731334B - Yoghourt containing fragrant rice grains, and preparation method thereof - Google Patents
Yoghourt containing fragrant rice grains, and preparation method thereof Download PDFInfo
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- CN101731334B CN101731334B CN 200910243612 CN200910243612A CN101731334B CN 101731334 B CN101731334 B CN 101731334B CN 200910243612 CN200910243612 CN 200910243612 CN 200910243612 A CN200910243612 A CN 200910243612A CN 101731334 B CN101731334 B CN 101731334B
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- Dairy Products (AREA)
Abstract
The invention relates to the field of yoghourt, in particular to a yoghourt containing fragrant rice grains, and a preparation method thereof. Based on 1,000 parts by weight of raw yoghourt materials of the yoghourt, the raw yoghourt materials include 600 to 900 parts of milk, 200 U of starter, 0.8 to 1.6 parts of stabilizer and 40 to 80 parts of fragrant rice. The yoghourt containing fragrant rice grains meets the nutritional need of different groups of people, has better taste and flavor and more abundant nutrition than that of conventionally fermented yoghurt, improves the quality of dairy products, and enriches the market of the dairy products.
Description
Technical field
The present invention relates to the sour milk field, particularly, the present invention relates to a kind of sour milk that contains fragrant rice grains and preparation method thereof.
Background technology
Yoghourt with long shelf life in the market is as raw material take breast or dairy products, adding sugar and strain fermentation form, protein content is not less than the sour milk of 2.3% (M/V) in the finished product, add an amount of stabilizing agent, fermented yoghourt through the heat treatment aseptic packaging, but its maximum characteristics be under the normal temperature state holding time be not less than 120 days, adjust local flavor mainly with adding the fruit grain in addition.The nutritive value of sour milk is not only from viable bacteria, and the metabolite that produces in its sweat also has high nutritive value, exists even without viable bacteria, and sour milk remains senior nutritional health food.Particularly sour milk during the fermentation most lactose decompose, for the crowd of most Asia lactose intolerance, yoghourt with long shelf life has great importance.Therefore these class dairy products obtained extensive concern in recent years, increase comparatively rapid, the characteristics of long shelf-life particularly, need not the cold chain support, thereby enlarged realm of sale, make that to be in the geographical position remote, the people of the mountain village of communications and transportation inconvenience can enjoy multiple tastes, are of high nutritive value and drink easily yoghurt.
Scented rice is one of Major Foods of people's daily life, has very high nutritive value, is the basic food of element of supplementing the nutrients, and especially thin rice gruel has tonifying spleen and stomach, clearing lung-heat effect.Mostly the milk beverage that adds in the market cereals is directly to add grain dust, loses in a large number easily the nutritional labeling such as B family vitamin in the cereal, and the inclined to one side stiff of mouthfeel.CN99111321.7 discloses the thin rice gruel milk beverage, wherein during boiling thin rice gruel with rice: water=3.5: 100-5: 100 proportionings, but the experiment proved that its ratio gained thin rice gruel special mouthfeel is light, can not embody the characteristic of Mi Xiang.
Sour milk density after by fermentation can change; therefore adding fragrant rice grains in the sour milk can cause the stability of milk to change; the phenomenons such as distribution of particles inequality, come-up occur easily; make people in edible sour milk, experience the chewiness of particle but add fragrant rice grains in the sour milk, enriched mouthfeel.
Summary of the invention
Of the present invention in order to address the above problem proposition and to have finished the present invention.
Therefore, the purpose of this invention is to provide a kind of sour milk that contains fragrant rice grains.
Another object of the present invention provides a kind of above-mentioned method that contains the sour milk of fragrant rice grains for preparing.
According to the sour milk that contains fragrant rice grains of the present invention, based on the described sour milk raw material of 1000 weight portions, described sour milk raw material comprises:
Milk 600-900 weight portion
Leavening 200U
Stabilizing agent 0.8-1.6 weight portion
Scented rice 40-80 weight portion.
According to the sour milk that contains fragrant rice grains of the present invention, wherein, described milk is defined as: common cow's milk comprises full-cream, degreasing and half degreasing; Or the recombined milk that forms with other components configuration of milk powder, cream, protein hydrolysate, whey powder or milk.
According to the sour milk that contains fragrant rice grains of the present invention, wherein, described stabilizing agent comprises emulsifying agent and thickener, and described emulsifying agent is to be selected from the group that comprises single hard fatty acid ester, sucrose fatty ester, polyglycerol ester, single diacylglycerol, diacetyl tartaric acid monoglyceride, butanedioic acid monoglyceride one or more; Described thickener is to be selected from the group that comprises sodium carboxymethylcellulose, gellan gum, converted starch, konjac glucomannan, carragheen, dextrin, xanthans, microcrystalline cellulose, pectin, propylene glycol alginate, agar, gelatin, locust bean gum, sodium alginate, guar gum one or more.
According to the sour milk that contains fragrant rice grains of the present invention, wherein, the described sour milk raw material based on 1000 weight portions comprises, emulsifying agent 0.2-1.2 weight portion.
According to the sour milk that contains fragrant rice grains of the present invention, it is characterized in that the described sour milk raw material based on 1000 weight portions comprises, thickener 0.4-1.4 weight portion.
The above-mentioned method that contains the sour milk of fragrant rice grains of preparation according to the present invention may further comprise the steps:
1) raw milk removal impurity and homogeneous, sterilization;
2) with raw milk cooling after the above-mentioned sterilization, inoculating starter fermentation;
3) stabilizing agent, the water of adding formula ratio in the zymotic fluid after above-mentioned fermentation obtain the fluid composition of suckling, and the allotment of cold homogeneous;
4) the above-mentioned milk fluid composition that configures is carried out UHTS, add online fragrant rice grains, and sterilize, cool off;
5) sterile filling.
The method according to this invention preferably uses online feed worm pump to add fragrant rice grains in the milk fluid composition.
According to a specific embodiment of the present invention, the sour milk that above-mentioned preparation contains fragrant rice grains may further comprise the steps:
(1) raw material milk that temperature is no more than 8 ℃ is removed wherein mechanical admixture by clean newborn technique, is standardized in 65 ℃ and carries out homogeneous after 15 minutes with the white granulated sugar material, carries out sterilization in then 90 ℃/300 seconds;
(2) fermentation: above-mentioned sterilization milk is cooled to 43 ℃ of inoculated and cultured, when pH value reaches 4.3-4.5, stops fermentation, stand-by behind the cold homogeneous;
(3) allotment: adding stabilizing agent, flavor enhancement, water obtain the fluid composition of suckling, and cold homogeneous allotment is finished;
Carry out the UHT sterilization behind the above-mentioned milk fluid composition homogeneous that (4) will prepare, after (adding fragrant rice grains behind the UHT feed pump) online and adding the nutrition fragrant rice particle, sterilized in 110～115 ℃/4 seconds, and the milk composition after will sterilizing is cooled to below 25 ℃;
(5) sterile filling carries out sterile filling under the condition of temperature≤20 ℃.
The invention provides a kind of new sour milk products, its shelf life reached more than six months, had enlarged sales range and sales cycle; In preparation process, add nutrient grain behind the online feed worm pump of employing UHT, guarantee the integrality of scented rice grain, enriched the nutrition of yoghourt with long shelf life, kept the peculiar strong ferment local-flavor of sour milk and stiff mouthfeel; Described sour milk is the allotment type yogurt drink of entirely fermenting, and belongs to low lacto-series product category, is fit to all mass consumption colony, is particularly suitable for the consumer group of lactose intolerance.
Therefore, the sour milk that contains fragrant rice grains of the present invention has not only satisfied the nutritional need of different crowd, and taste flavor is better than normal fermentation sour milk, and nutrition is abundanter, has improved simultaneously the quality of dairy products, has enriched dairy market.
The specific embodiment
Embodiment 1
One, prepare the long shelf-life sterilization sour milk (based on the raw material of 1000 weight portions) that contains scented rice of present embodiment according to following material rate:
Milk 600 weight portions
Leavening 200U
White granulated sugar 5-10 weight portion
CMC 0.2 weight portion
Gellan gum 1.0 weight portions
Single hard fatty acid ester 0.4 weight portion
Scented rice 40 weight portions
Essence 1.0 weight portions
Water surplus
Raw material standard:
Milk: meet the GB6914 standard
Each material performance index meets the correlated quality standard-required.
Two, the production method of the liquid milk product of present embodiment may further comprise the steps successively:
(1) raw material milk that temperature is no more than 8 ℃ is removed wherein mechanical admixture by clean newborn technique, is standardized in 65 ℃ and carries out homogeneous after 15 minutes with white granulated sugar, material, carries out sterilization in then 90 ℃/300 seconds.
(2) fermentation: above-mentioned sterilization milk is cooled to 43 ℃ of inoculated and cultured, when pH value reaches 4.3-4.5, stops fermentation, add stabilizing agent and flavor enhancement behind the cold homogeneous.
Add stabilizing agent and, stirring is mixed, the milk fluid composition that obtains preparing;
(3) with the milk fluid composition for preparing in the step (2) homogeneous under about 65 ℃, 200bar condition;
(4) the milk fluid composition behind the homogeneous adds the nutrition fragrant rice particle online, sterilizes, and is cooled to afterwards below 25 ℃ in 110-115 ℃/4 seconds
(5) sterile filling, the product after the can dispatch from the factory after heat insulation experiment (being generally 30～40 ℃ placed 5～7 days) is qualified.
Embodiment 2
One, prepare the yoghourt with long shelf life that contains scented rice (based on the raw material of 1000 weight portions) of present embodiment according to following material rate:
Milk 900 weight portions
Leavening 200U
White granulated sugar 10 weight portions
Locust bean gum 0.2 weight portion
Konjac glucomannan 0.2 weight portion
Sucrose fatty ester 0.4 weight portion
Scented rice 80 weight portions
Water surplus
Raw material standard:
Milk: meet the GB6914 standard
Each material performance index meets the correlated quality standard-required.
Two, the production method of the yoghourt with long shelf life that contains nutrition fragrant rice of present embodiment comprises step successively:
(1) raw material milk that temperature is no more than 8 ℃ is removed wherein mechanical admixture by clean newborn technique, is standardized in 65 ℃ and carries out homogeneous after 15 minutes with the white granulated sugar material, carries out sterilization in then 90 ℃/300 seconds.
(2) fermentation: above-mentioned sterilization milk is cooled to 43 ℃ of inoculated and cultured, when pH value reaches 4.3-4.5, stops fermentation, add stabilizing agent and flavor enhancement behind the cold homogeneous, stir the milk fluid composition that obtains preparing after being mixed.
(3) with the milk fluid composition for preparing in the step (2) homogeneous under about 65 ℃, 200bar condition.
(4) the milk fluid composition behind the homogeneous adds online and sterilized in nutrition fragrant rice 110-115 ℃/4 seconds, is cooled to afterwards below 25 ℃
(5) sterile filling, the product after the can dispatch from the factory after heat insulation experiment (being generally 30～40 ℃ placed 5～7 days) is qualified.
Embodiment 3,
One, prepare the yoghourt with long shelf life that contains nutrition fragrant rice (based on the raw material of 1000 weight portions) of present embodiment according to following material rate:
Milk 600 weight portions
Leavening 200U
Whole milk powder 30-50 weight portion
White granulated sugar 8 weight portions
Pectin 1.0 weight portions
Melon bean gum 0.2 weight portion
Sucrose fatty ester 0.4 weight portion
Scented rice 50 weight portions
Water surplus
Raw material standard:
Milk: meet the GB6914 standard
Each material performance index meets the correlated quality standard-required.
Two, the production method of the yoghourt with long shelf life that contains nutrition fragrant rice of present embodiment comprises step successively:
(1) raw material milk that temperature is no more than 8 ℃ is removed wherein mechanical admixture by clean newborn technique, is standardized in 65 ℃ with carrying out homogeneous after the white granulated sugar, carries out sterilization in then 90 ℃/300 seconds.
(2) fermentation: above-mentioned sterilization milk is cooled to 43 ℃ of inoculated and cultured, when pH value reaches 4.3-4.5, stops fermentation, add stabilizing agent and flavor enhancement, the milk fluid composition that obtains preparing behind the cold homogeneous.
(3) with the milk fluid composition for preparing in the step (2) homogeneous under about 65 ℃, 200bar condition.
(4) the milk fluid composition behind the homogeneous adds online and sterilized in nutrition fragrant rice 110-115 ℃/4 seconds, is cooled to afterwards below 25 ℃.
(5) sterile filling, the product after the can dispatch from the factory after heat insulation experiment (being generally 30～40 ℃ placed 5～7 days) is qualified.
Embodiment 4
One, prepare the yoghourt with long shelf life that contains scented rice (based on the raw material of 1000 weight portions) of present embodiment according to following material rate:
Milk 600 weight portions
Whole milk powder 30-50 weight portion
Leavening 200U
White granulated sugar 8 weight portions
Pectin 1.0 weight portions
Melon bean gum 0.4 weight portion
Sucrose fatty ester 0.2 weight portion
Scented rice 60 weight portions
Water surplus
Raw material standard:
Milk: meet the GB6914 standard
Each material performance index meets the correlated quality standard-required.
Two, the production method of the yoghourt with long shelf life that contains nutrition fragrant rice of present embodiment comprises step successively:
(1) raw material milk that temperature is no more than 8 ℃ is removed wherein mechanical admixture by clean newborn technique, is standardized in 65 ℃ and carries out homogeneous after 15 minutes with the white granulated sugar material, carries out sterilization in then 90 ℃/300 seconds.
(2) fermentation: above-mentioned sterilization milk is cooled to 43 ℃ of inoculated and cultured, when pH value reaches 4.3-4.5, stops fermentation, add stabilizing agent and flavor enhancement behind the cold homogeneous, stir the milk fluid composition that obtains preparing after being mixed.
(3) with the milk fluid composition for preparing in the step (2) homogeneous under about 65 ℃, 200bar condition.
(4) the milk fluid composition behind the homogeneous adds online the nutrition barley and sterilized in 110-115 ℃/4 seconds, is cooled to afterwards below 25 ℃
(5) sterile filling, the product after the can dispatch from the factory after heat insulation experiment (being generally 30～40 ℃ placed 5～7 days) is qualified.
Embodiment 5
One, prepare the yoghourt with long shelf life that contains scented rice (based on the raw material of 1000 weight portions) of present embodiment according to following material rate:
Milk 600 weight portions
Whole milk powder 30-50 weight portion
Leavening 200U
White granulated sugar 8 weight portions
Pectin 0.35 weight portion
Melon bean gum 0.05 weight portion
Sucrose fatty ester 1.2 weight portions
Scented rice 80 weight portions
Water surplus
Raw material standard:
Milk: meet the GB6914 standard
Each material performance index meets the correlated quality standard-required.
Two, the production method of the yoghourt with long shelf life that contains nutrition fragrant rice of present embodiment comprises step successively:
(1) raw material milk that temperature is no more than 8 ℃ is removed wherein mechanical admixture by clean newborn technique, is standardized in 65 ℃ and carries out homogeneous after 15 minutes with the white granulated sugar material, carries out sterilization in then 90 ℃/300 seconds.
(2) fermentation: above-mentioned sterilization milk is cooled to 43 ℃ of inoculated and cultured, when pH value reaches 4.3-4.5, stops fermentation, add stabilizing agent and flavor enhancement behind the cold homogeneous, stir the milk fluid composition that obtains preparing after being mixed.
(3) with the milk fluid composition for preparing in the step (2) homogeneous under about 65 ℃, 200bar condition.
(4) the milk fluid composition behind the homogeneous adds online and sterilized in nutrition fragrant rice 110-115 ℃/4 seconds, is cooled to afterwards below 25 ℃
(5) sterile filling, the product after the can dispatch from the factory after heat insulation experiment (being generally 30～40 ℃ placed 5～7 days) is qualified.
The comparative example 1
One, prepare the yoghourt with long shelf life that contains scented rice (based on the raw material of 1000 weight portions) of present embodiment according to following material rate:
Milk 600 weight portions
Leavening 200U
White granulated sugar 5-10 weight portion
Locust bean gum 0.5 weight portion
Konjac glucomannan 0.5 weight portion
Single hard fatty acid ester 0.9 weight portion
Scented rice 40 weight portions
Essence 1.0 weight portions
Water surplus
Raw material standard:
Milk: meet the GB6914 standard
Each material performance index meets the correlated quality standard-required.
Two, the production method of the yoghourt with long shelf life that contains nutrition fragrant rice of present embodiment comprises step successively:
(1) raw material milk that temperature is no more than 8 ℃ is removed wherein mechanical admixture by clean newborn technique, is standardized in 65 ℃ and carries out homogeneous after 15 minutes with the white granulated sugar material, carries out sterilization in then 90 ℃/300 seconds.
(2) fermentation: above-mentioned sterilization milk is cooled to 43 ℃ of inoculated and cultured, when pH value reaches 4.3-4.5, stops fermentation, add stabilizing agent and flavor enhancement behind the cold homogeneous, stir the milk fluid composition that obtains preparing after being mixed.
(3) with the milk fluid composition for preparing in the step (2) homogeneous under about 65 ℃, 200bar condition.
(4) the milk fluid composition behind the homogeneous adds online and sterilized in nutrition fragrant rice 110-115 ℃/4 seconds, is cooled to afterwards below 25 ℃
(5) sterile filling, the product after the can dispatch from the factory after heat insulation experiment (being generally 30～40 ℃ placed 5～7 days) is qualified.
The comparative example 2
One, prepare the yoghourt with long shelf life that contains scented rice (based on the raw material of 1000 weight portions) of present embodiment according to following material rate:
Milk 900 weight portions
Leavening 200U
White granulated sugar 10 weight portions
Locust bean gum 0.1 weight portion
Konjac glucomannan 0.1 weight portion
Sucrose fatty ester 0.4 weight portion
Scented rice 80 weight portions
Water surplus
Raw material standard:
Milk: meet the GB6914 standard
Each material performance index meets the correlated quality standard-required.
Two, the production method of the yoghourt with long shelf life that contains nutrition fragrant rice of present embodiment comprises step successively:
(1) raw material milk that temperature is no more than 8 ℃ is removed wherein mechanical admixture by clean newborn technique, is standardized in 65 ℃ and carries out homogeneous after 15 minutes with the white granulated sugar material, carries out sterilization in then 90 ℃/300 seconds.
(2) fermentation: above-mentioned sterilization milk is cooled to 43 ℃ of inoculated and cultured, when pH value reaches 4.3-4.5, stops fermentation, add stabilizing agent and flavor enhancement behind the cold homogeneous, stir the milk fluid composition that obtains preparing after being mixed.
(3) with the milk fluid composition for preparing in the step (2) homogeneous under about 65 ℃, 200bar condition.
(4) the milk fluid composition behind the homogeneous adds online and sterilized in nutrition fragrant rice 110-115 ℃/4 seconds, is cooled to afterwards below 25 ℃
(5) sterile filling, the product after the can dispatch from the factory after heat insulation experiment (being generally 30～40 ℃ placed 5～7 days) is qualified.
The taste flavor evaluation experimental that contains the yoghourt with long shelf life of nutrition fragrant rice
Get the product of embodiment 1～5 as the taste tests sample, carry out taste flavor and taste experiment, the trial test number is totally 200 people (each 100 people of 18～28 years old masculinity and femininity), respectively the product of embodiment 1～2 and Comparative Examples 1,2 product are tasted, adopt blank scoring mechanism, estimate product and marking, every full marks 10 minutes from local flavor, mouthfeel, color and luster, nutritive value, the preference degree of product respectively, the mark height is then effective, and to whether liking the product degree to carry out overall assessment.Experimental result is recorded in following table 1.
Table 1: the product special flavour mouthfeel is tasted experiment
As can be seen from Table 1, sour milk mouthfeel, the local flavor that contains fragrant rice grains of the present invention is better than comparative example 1,2.
The long shelf-life sterilization sour milk stability that contains nutrition fragrant rice is investigated experiment
It is test specimen that the present invention gets the product of implementing 1-5, comparative example 1-2, places normal temperature (about 25 ℃), observes at set intervals.The main structural state of observing sample in the different storage lifves, comprise fat floating, albumen precipitation and bleed phenomenon etc., and the float-amount of working sample and precipitation capacity (getting a certain amount of sample carries out centrifugal, directly record the amount of BSW by difference assay, then calculate the BSW proportion, thereby reflect protein precipitation and elutriation situation; By range estimation and measure fat thickness and observe the fat floating situation), with investigate among the present invention contain nutrition fragrant rice stability.Experimental result is recorded in following table 2.
Table 2: product stability is investigated (25 ℃)
The observation experiment result can find out from table 2, the long duration of insurance sterilization of the nutrition fragrant rice sour milk that contains of the present invention can be preserved more than 6 months in normal temperature, the phenomenons such as unacceptable fat floating and albumen precipitation do not appear, has long shelf life, be beneficial to product promotion and sale, and serious fat floating, bleed, precipitation appear in Comparative Examples 1,2 the product observed result 150 days and 180 days, obvious than embodiment 1,2 product, be in unacceptable scope, but the integral product embodiment is feasible, meets the need of market fully.
Claims (3)
1. a sour milk that contains fragrant rice grains is characterized in that, comprises based on the sour milk raw material of 1000 weight portions:
Wherein, described stabilizing agent comprises emulsifying agent and thickener, and emulsifying agent is the 0.2-1.2 weight portion, and thickener is the 0.4-1.4 weight portion;
Wherein, the described preparation method who contains the sour milk of fragrant rice grains may further comprise the steps:
1) raw milk removal impurity and homogeneous, sterilization;
2) with raw milk cooling after the above-mentioned sterilization, inoculating starter fermentation;
3) stabilizing agent, the water of adding formula ratio in the zymotic fluid after above-mentioned fermentation obtain the fluid composition of suckling, and the allotment of cold homogeneous;
4) the above-mentioned milk fluid composition for preparing is carried out UHTS, add online fragrant rice grains, and sterilize, cool off;
5) sterile filling.
2. the sour milk that contains fragrant rice grains according to claim 1, it is characterized in that described emulsifying agent is to be selected from the group that comprises single hard fatty acid ester, sucrose fatty ester, polyglycerol ester, single diacylglycerol, diacetyl tartaric acid monoglyceride, butanedioic acid monoglyceride one or more; Described thickener is to be selected from the group that comprises sodium carboxymethylcellulose, gellan gum, converted starch, konjac glucomannan, carragheen, dextrin, xanthans, microcrystalline cellulose, pectin, propylene glycol alginate, agar, gelatin, locust bean gum, sodium alginate, guar gum one or more.
3. the sour milk that contains fragrant rice grains according to claim 1 is characterized in that, uses online feed worm pump to add fragrant rice grains in the milk fluid composition.
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| CN103081995B (en) * | 2011-11-01 | 2014-08-13 | 光明乳业股份有限公司 | Compound stabilizing agent, fermented yogurt comprising compound stabilizing agent, and preparation method of fermented yogurt |
| CN103564045B (en) * | 2012-07-30 | 2015-04-08 | 内蒙古蒙牛乳业（集团）股份有限公司 | Low-lactose long-shelf life yoghourt and preparation method thereof |
| CN102823650A (en) * | 2012-09-27 | 2012-12-19 | 安徽燕之坊食品有限公司 | Miscellaneous grain yoghourt and preparation method thereof |
| CN104663887A (en) * | 2013-12-03 | 2015-06-03 | 内蒙古伊利实业集团股份有限公司 | Low-lactose normal-temperature yoghourt and preparation method thereof |
| CN105994620A (en) * | 2016-05-23 | 2016-10-12 | 中南林业科技大学 | Preparation method of nostoc sphaeroides yoghurt |
| CN106993736A (en) * | 2017-05-17 | 2017-08-01 | 黑龙江燕麦乡食品科技有限公司 | The preparation method of organic oat acid milk |
| CN109380508A (en) * | 2018-10-29 | 2019-02-26 | 武汉轻工大学 | A kind of purple sweet potato tartary buckwheat composite fermentation cream and preparation method thereof |
| CN109548879A (en) * | 2018-10-30 | 2019-04-02 | 徐州汇尔康食品有限公司 | A kind of liquid diary product containing boiled fragrant rice juice |
| CN112244088A (en) * | 2020-10-23 | 2021-01-22 | 河南花花牛乳业集团股份有限公司 | Suspensible fruit particle acidic milk beverage and preparation method thereof |
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