CN102524386B - Drinking type flavored fermented milk with Kefir function and preparation method thereof - Google Patents

Abstract

A kefir functional drinkable flavored fermented milk and a production method thereof, which is prepared from the following raw materials: 80.0-95.0 parts by weight of milk, 0.5-4.0 parts by weight of condensed milk, and 0.015-4.0 parts by weight of sucrose sweetener 9.0 parts by weight, 0.15-0.5 parts by weight of a compound emulsification thickener, and 200-250 DCU of kefir bacteria flora. The present invention can make the yoghurt solution reach a stable system through the joint action of each component in the batching, and can be stored in a refrigerated environment at 2-6° C. (the shelf life can reach 21 days). It not only has the functional properties of kefir flora to inhibit intestinal pathogenic bacteria, lower cholesterol and regulate immunity, but also has good cheese flavor and killing taste.

Description

A kind of Kai Feier function is drunk type flavored fermented milk and preparation method thereof

Technical field

The present invention relates to a kind of acidified milk and preparation method thereof, relate in particular to a kind of Kai Feier function and drink type flavored fermented milk and preparation method thereof, belong to field of dairy products.

Background technology

Kai Feier (Kefir) is a kind of fermented dairy product that stems from the Caucasus, has flavour, has long use history.Before many centuries, Caucasus region herdsman finds that fresh goat dairy or cow's milk can spontaneous fermentation form a kind of foaming characteristic beverage in the sack made by leather of carrying, and after long-term use, in sack made by leather, can form a little irregular particle, is Kai Feier grain.After this people just directly add Kai Feier grain in cow's milk to and ferment.Nowadays, Kai Feier has reached suitability for industrialized production scale in developed countries such as America and Europes, and this product has frank yeast flavor, and wherein a small amount of ethanol and CO2 give its distinctive wine flavour and kill mouthfeel, and therefore Kai Feier is described as " champagne in acidified milk ".

Drink type flavored fermented milk, according to acidified milk standard GB/T 19302-2010, acidified milk is divided into: four kinds of acidified milks, yogurt, flavored fermented milk, local flavor yogurt.Flavored fermented milk refers to take more than 80% raw ox (sheep) breast or milk powder as raw material, adds other raw material, and after sterilization, fermentation, pH value reduces, interpolation or do not add the product that food additives, nutrition fortifier, fruits and vegetables, cereal etc. are made before or after fermentation.And the concept of drinking type is to be different from the product type that coagulating type and agitating type are named.

Chinese patent application 200810091035.5, a kind of production method of Kefir sour milk is disclosed, the Kefir sour milk of this Patent Application Publication comprises water, sugar by two kinds of Kai Feier grains yogurt forming that ferments, and its production method comprises: 1. raw milk sterilizing be cooled to 20-30 ℃; 2. two kinds of different Kai Feier grain activation culture; 3. with the inoculum concentration of 2-5%, be connected to respectively in the raw milk of sterilizing; 4.20-30 ℃ of fermentation 15-24h; 5. leach Kai Feier grain, filtrate is leavening; 6. two kinds of leavenings mix; 7. mixed culture fermentation agent is accessed to the former Ruzhong after sterilizing, the temperature-variable fermentation of 20-45 ℃ of temperature-variable fermentation 4-6h with the inoculum concentration of 2-5%; 8. canned after allotment, homogeneous.

The method adopts " 20-45 ℃ of temperature-variable fermentation 4-6h ", and according to test, this fermentation mode can not be realized the requirement of temperature-variable fermentation, causes this technique cannot realize suitability for industrialized production.In addition, the product that this mode is produced there will be the product defectses such as bleed layering in shelf life.

Summary of the invention

The present invention for solve prior art cannot realize suitability for industrialized production and in shelf life, occur bleed layering product quality defect, provide a kind of Kai Feier function to drink type flavored fermented milk and preparation method thereof.

Technical problem of the present invention is realized by following technical scheme.

A kind of Kai Feier function is drunk type flavored fermented milk, and it adopts following component raw material to be prepared from:

The sweetening material 0.015-9.0 weight portion of milk 80.0-95.0 weight portion, condensed milk 0.5-4.0 weight portion, sweetness of cane sugar, compound emulsion thickener 0.15-0.5 weight portion, Kai Feier bacterium flora 200-250DCU.

Above-mentioned acidified milk, described compound emulsion thickener is a kind of or its mixture in pectin, gelatin, soybean polyoses, sodium carboxymethylcellulose, Ultra Tex 2, hydroxypropyl PASELLI EASYGEL, diacetyl tartarate list (two) glyceride, glycerin monostearate, agar-agar, xanthans, sodium alginate or guar gum.

Above-mentioned acidified milk; the addition of described compound emulsion thickener is counted with weight portion: pectin 1.0-3.0; gelatin 1.5-4.0; soybean polyoses 1-5; sodium carboxymethylcellulose 0-4; Ultra Tex 2 or hydroxypropyl PASELLI EASYGEL 0.5-4.0, glycerin monostearate 0.1-1.5, also adds agar-agar, guar gum or sodium alginate 0.1-1.0 or diacetyl tartarate list (two) glyceride 0.1-1.5 in addition.

Above-mentioned acidified milk, described Kai Feier bacterium flora is by being comprised of Lactococcus lactis subsp. lactis, lactococcus lactis subsp and Lactococcus lactis biacetyl subspecies.

Above-mentioned acidified milk, described sweetness of cane sugar sweetening material is selected from one or more of sucrose, xylitol, acesulfame potassium, Aspartame, steviol glycoside, Sucralose or HFCS.

Prepare the method that above-mentioned Kai Feier function is drunk type flavored fermented milk, it various batchings are mixed after through homogeneous, sterilization cooling, inoculation Kai Feier bacterium flora through 31 ± 2 ℃ of fermentations, then is made after temperature control homogeneous;

Concrete steps are as follows:

A. mix: after the sweetening material of milk, condensed milk, sweetness of cane sugar, compound emulsion thickener are mixed, at 65 ℃-70 ℃, 18-20Mpa pressure, carry out homogeneous, the material after homogeneous is at 95 ± 3 ℃, sterilization 5 minutes, and be cooled to 31 ± 2 ℃, gained material is standby;

B. fermentation: inoculate Kai Feier bacterium flora in step a gained material, 31 ± 2 ℃ of bottom fermentation 15-16 hour, when titratable acidity reaches 70-80 ° of T, finish fermentation, and gained Yoghourt material is standby;

C. finished product: step b gained Yoghourt material, at 15 ± 3 ℃/5-20Mpa homogeneous, is obtained to described Kai Feier function and drinks type flavored fermented milk.

Above-mentioned preparation method, the temperature of described temperature control homogeneous is controlled at 15 ± 3 ℃.

Above-mentioned preparation method, described milk is nonreactive fresh milk or reconstituted milk, its fat content >=3.1%, protein >=2.95%, non-fat solid >=8.1%.

Condensed milk in the present invention is mainly used in providing the local flavor of dry matter content and improving product; Compound emulsion thickener is given the stable colloid property of product and endurance of cutting in the present invention, and salubrious mouthfeel and longer lubricious fatty mouthfeel of drinking type flavor fermentation milk product of the present invention made to outstanding contributions.Kai Feier flora is the main founder of this product special flavour, for product provides strong junket Flavor and kills mouthfeel.Kai Feier function of the present invention is drunk type flavored fermented milk, by the acting in conjunction of each component in batching, can make Yoghourt solution reach stable system, can in the cold storage environment at 2-6 ℃, store (shelf life can reach 21 days).There is pathogenic entero becteria, the norcholesterol of inhibition and regulate immune functional characteristic.

For further strengthening the function of acidified milk of the present invention, the mouthfeel of improving product, strengthen its local flavor, in composition of the present invention, also can add one or more in flavoring essence, trace element, prebiotics etc., described flavoring essence can be one or more in artificial compound essence, natural essence and natural equivalent essence; Described acidified milk is the functional requirement that promotes immunity, supplements essential trace element, can add a kind of or its mixture comprising in vitamin A, pyridoxamine, vitamin C, vitamin E or newborn mineral salt etc.; Described prebiotics comprises one or more in xylo-oligosaccharide, galactooligosaccharide, inulin or soluble dietary fiber.The kind of these materials is selected and addition all can operate according to the routine techniques in affiliated field and national standard.

The present invention carries out temperature control homogeneous to Yoghourt material after fermenting, and this operation is homogeneous for the second time of the present invention, and it is the fine and smooth smooth mouthfeel of improving product obviously, increases the mobility of product, makes it reach the state that can " drink ".Inventor finds under study for action, homogenization pressure in this process is for guaranteeing that the salubrious mouthfeel of the present invention is extremely important, simultaneously, temperature in homogenizing process is also the key factor that affects product shelf phase stability, control temperature of the present invention is higher than 20 ℃, thereby overcome the disadvantage that occurs bleed and layering in shelf life.

The specific embodiment

Below in conjunction with specific embodiment, the present invention is described in further details.

Embodiment 1

A. mix: milk 600kg is heated to 60 ℃, add condensed milk 5.0-50.0kg, sweetness of cane sugar sweetening material 0.15-90.0kg, compound emulsion thickener 1.5-4.0kg(pectin, soybean polyoses, glycerin monostearate, agar-agar), dissolve and stir 15min, again feed liquid is squeezed in residue 200kg milk, mixed, quantitatively arrive 1000kg with demineralized water, at 60 ℃/20Mpa pressure, carry out homogeneous, after homogeneous, 95 ℃ of sterilizations 5 minutes, and be cooled to 30 ℃, gained material is standby.

B. fermentation: inoculate Kai Feier bacterium 250DCU(bacterial activity unit in step a gained material), mix 20min, 30 ℃ of bottom fermentations 15 hours, when titratable acidity reaches 70-80 ° of T, finish fermentation, and gained Yoghourt material is standby;

C. finished product: step b gained Yoghourt material, at 15 ± 3 ℃/5-20Mpa homogeneous, is obtained to described Kai Feier function and drinks type flavored fermented milk.

Embodiment 2

A. mix: milk 600kg is heated to 60 ℃; add condensed milk 5.0-50.0kg, sweetness of cane sugar sweetening material 0.15-90.0kg, compound emulsion thickener 3.0-5.0kg(gelatin, sodium carboxymethylcellulose, Ultra Tex 2, glycerin monostearate, guar gum); dissolve and stir 15min; again feed liquid is squeezed in residue 200kg milk; mix; quantitatively arrive 1000kg with demineralized water; at 60 ℃, 18-20Mpa pressure, carry out homogeneous; after homogeneous 95 ℃ of sterilizations 5 minutes; and being cooled to 30 ℃, gained material is standby.

B. fermentation: inoculate Kai Feier bacterium 200DCU in step a gained material, mix 20min, 30 ℃ of bottom fermentations 15 hours, when titratable acidity reaches 70-80 ° of T, finish fermentation, and gained Yoghourt material is standby;

C. finished product: step b gained Yoghourt material, at 15 ± 3 ℃/5-20Mpa homogeneous, is obtained to described Kai Feier function and drinks type flavored fermented milk.

Embodiment 3

A. mix: skim milk 600kg is heated to 60 ℃, add sweetening material 0.15-90.0kg, compound emulsion thickener 1.5-4.0kg(pectin, soybean polyoses, diacetyl tartarate list (two) glyceride, the sodium alginate of condensed milk 5.0-50.0kg, sweetness of cane sugar), dissolve and stir 15min, again feed liquid is squeezed in residue 200kg skim milk, mix, quantitatively arrive 1000kg with demineralized water, at 60 ℃, 18-20Mpa pressure, carry out homogeneous, after homogeneous 95 ℃ of sterilizations 5 minutes, and being cooled to 30 ℃, gained material is standby.

B. fermentation: inoculate Kai Feier bacterium 200DCU in step a gained material, mix 20min, 30 ℃ of bottom fermentations 15 hours, when titratable acidity reaches 70-80 ° of T, finish fermentation, and gained Yoghourt material is standby;

C. finished product: step b gained Yoghourt material, at 15 ± 3 ℃/5-20Mpa homogeneous, is obtained to described Kai Feier function and drinks type flavored fermented milk.

Embodiment 4

A. mix: skim milk 400kg is heated to 60 ℃, add sweetening material 0.15-90.0kg, compound emulsion thickener 3.0-5.0kg(gelatin, guar gum, hydroxypropyl PASELLI EASYGEL, diacetyl tartarate list (two) glyceride, the agar of condensed milk 5.0-50.0kg, sweetness of cane sugar), dissolve and stir 15min, again feed liquid is squeezed in residue 400kg milk, mix, quantitatively arrive 1000kg with demineralized water, at 60 ℃, 18-20Mpa pressure, carry out homogeneous, after homogeneous 90 ℃ of sterilizations 5 minutes, and being cooled to 30 ℃, gained material is standby.

B. fermentation: inoculate Kai Feier bacterium 200DCU in step a gained material, mix 20min, 30 ℃ of bottom fermentations 15 hours, when titratable acidity reaches 70-80 ° of T, finish fermentation, and gained Yoghourt material is standby;

C. finished product: step b gained Yoghourt material, at 15 ± 3 ℃/5-20Mpa homogeneous, is obtained to described Kai Feier function and drinks type flavored fermented milk.

Claims (3)

1. A method for preparing kefir functional drinking type flavored fermented milk, characterized in that it is prepared from the following component raw materials: Milk 800-950Kg, condensed milk 5-40Kg, sucrose sweetener 0.15-90Kg, compound emulsification thickener 1.5-5Kg, kefir bacteria flora 200-250DCU; The kefir bacteria group is composed of Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp. diacetyl; The preparation is carried out according to the following steps: mixing various ingredients, homogenizing, sterilizing and cooling, inoculating the kefir bacteria flora, fermenting at 31±2°C, and then homogenizing under temperature control; Specific steps are as follows: a. Mixing: After mixing milk, condensed milk, sucrose-sweetened sweetener, and compound emulsification thickener, use demineralized water to quantify to 1000Kg, and homogenize at 65°C-70°C and 18-20MPa pressure. The material after quality is sterilized at 95±3°C for 5 minutes, and cooled to 31±2°C, and the obtained material is used for later use; b. Fermentation: Inoculate the kefir bacteria flora into the material obtained in step a, ferment for 15-16 hours at 31±2°C, and when the titrated acidity reaches 70-80°T, finish the fermentation, and the obtained yogurt material is set aside; c. Finished product: Homogenize the yogurt material obtained in step b at 15±3°C/5-20MPa to obtain the kefir functional drinkable flavored fermented milk. 2. The method according to claim 1, wherein the compound emulsifying thickener is pectin, gelatin, soybean polysaccharide, sodium carboxymethyl cellulose, acetylated distarch phosphate, hydroxypropyl di Several of starch phosphate, mono(diglyceride) diacetyl tartrate, glyceryl monostearate, agar, xanthan gum, sodium alginate, and guar gum. 3. The method according to claim 2, wherein the sweetener of the sucrose sweetness is selected from a plurality of sucrose, xylitol, steviol glycosides or fructose syrup.