CN103431042B - Fermented milk base material, whey-removed flavored fermented milk, raw material composite as well as preparation methods thereof - Google Patents
Fermented milk base material, whey-removed flavored fermented milk, raw material composite as well as preparation methods thereof Download PDFInfo
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- CN103431042B CN103431042B CN201310383101.7A CN201310383101A CN103431042B CN 103431042 B CN103431042 B CN 103431042B CN 201310383101 A CN201310383101 A CN 201310383101A CN 103431042 B CN103431042 B CN 103431042B
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Abstract
The invention discloses a fermented milk base material, whey-removed flavored fermented milk, a raw material composite as well as preparation methods of the fermented milk base material, the whey-removed flavored fermented milk and the raw material composite. The preparation method of the fermented milk base material comprises the following steps: (1) homogenizing standard skimmed milk; (2) pasteurizing emulsion; (3) fermenting the emulsion to obtain a curd; and (4) stirring the curd and removing whey by a whey separator, wherein the whey separator is a centrifugal machine with parameters as follows: relative centrifugal force of 500-4000, centrifugation time of 5-30 minutes and centrifugation temperature of 38-45 DEG C. The raw material composite of the whey-removed flavored fermented milk contains the fermented milk base material and sweet substances. The preparation method of the whey-removed flavored fermented milk comprises the steps of mixing the fermented milk base material with the sterilized sweet substances, and performing smoothing. The whey-removed flavored fermented milk has improved nutritive value, improved taste texture, enhanced stability and enhanced water-retaining property, and can well meet the requirements of consumers suffering from lactose intolerance.
Description
Technical field
The present invention relates to a kind of acidified milk base-material, the clear flavored fermented milk of demulsification, feedstock composition and preparation method.
Background technology
The quickening of modernized society's living-pattern preservation and rhythm, impels increasing crowd to have higher quality requirements for food, and they wish the nutrition that food can not only provide sufficient, simultaneously the A PLEASTENT SENSATION of demand fulfillment taste bud.Along with the enhancing of public health consciousness, acidified milk is subject to the favor of consumers in general deeply with its good mouthfeel and physiological function.Consumer also more and more wishes can taste natural health, the fermented dairy product of aromatic delicious food.
In the ingredient station that current dairy products are produced, concentrate and all adopt Technology for Heating Processing, its biologically active that is huge and very easily destruction Ruzhong heat-sensitive nutrition (lactoferrin, immunoglobulin (Ig)) that consumes energy, heat is concentrated also can cause products taste partially salty, the fragrance that impact eats.Meanwhile, also there is the lower and certain whey precipitation phenomenon of viscosity in common fermentation breast in the market.
In addition, for the clear flavored fermented milk of demulsification, in the clear flavored fermented milk production process of existing demulsification, the more difficult control of concentrating degree of protein, there will be the problem that the fluctuation of product nutritive index is larger.
Summary of the invention
Technical problem to be solved by this invention is, not good in order to solve acidified milk mouthfeel in prior art, thermal sensitivity nutrient loss, energy consumption is larger, whey is easily separated out, the defects such as the needs of lactose intolerance crowd cannot be met, and a kind of acidified milk base-material, the clear flavored fermented milk of demulsification, feedstock composition and preparation method are provided.The clear flavored fermented milk of demulsification of the present invention, natural health, aromatic delicious food, promote nutritive value and the mouthfeel matter structure of acidified milk further, enhance stability and the water-retaining property of product, meet the demand of lactose intolerance crowd for acidified milk better.
The present inventor, through many experiments and updating, finally in failure many times, finds out a set of clear method of centrifugal demulsification that utilizes and concentrates defatted fermented milk, to realize promoting the effects such as the nutritive value of acidified milk and mouthfeel matter structure.And according to required product characteristic, by coordinating of sweet substance (selective interpolation cream product and/or jam) and acidified milk base-material of the present invention, the feedstock composition of the clear flavored fermented milk of the demulsification described in formation, and provide the preparation method of the clear flavored fermented milk of a kind of demulsification simultaneously.Compared with the heat treatment concentration technology generally adopted at present, after fermentation, demulsification is clearly as a kind of novel concentration technology, its advantage mainly following some: one, effective production control energy consumption, implements joint source and reduces discharging; Its two, the nutritive value loss of heat-sensitive ingredients (as lactoferrin etc.) can be reduced; Its three, can not cause as heat treatment concentrate the salty and bitter phenomenon of the mouthfeel that causes.
In addition, compared with normal fermentation breast in the market, the clear flavored fermented milk of demulsification of the present invention can protein, the nutrient such as calcium and probio in concentrate system, simultaneously, because lactose content is few, thus benefited lactose intolerance crowd, can say, meet the demand of consumer for nutritive value and health simultaneously.The whey that the clear flavored fermented milk of demulsification of the present invention also can effectively control in shelf life of products is separated out, the stability of improving product and water-retaining property, and the Consistency of product and accumulation sense are also obviously risen, and mouthfeel is more full dense.Technical scheme of the present invention is that the present inventor obtained through creative work, completely different from prior art, and obtains excellent effect.
The invention provides a kind of preparation method of acidified milk base-material, it comprises the following steps:
1. standardization skimmed milk is carried out homogeneous;
2. emulsion step 1. obtained carries out pasteurize;
3. the emulsion that 2. step obtains to be fermented to obtain curdled milk;
4. the curdled milk that step 3. obtained stirs, and carries out demulsification clear with whey separator;
Described whey separator is nozzle-type centrifuge;
The parameter of described nozzle-type centrifuge is: RCF (RCF) is 500 ~ 4000, and centrifugation time is 5 minutes ~ 30 minutes, and centrifuging temperature is 38 DEG C ~ 45 DEG C (preferably 40 DEG C ~ 43 DEG C).
Described step 1. in, described standardization skimmed milk generally adopts the lactogenesis (preferred raw milk) reaching national GB19301 standard-required as raw milk, normalizing operation is carried out according to factory's lactogenesis standardization internal control index, the internal control index of specific standards skimmed milk is: fat≤0.2%, protein >=2.9%, percentage is the mass percent relative to standardization skimmed milk.In Standardization Process, the defatting machine that the standardization of fat adopts this area routine to use carries out.In Standardization Process, the standardization of protein can adopt in PURE WHEY, milk protein powder, lactoferrin powder and cow initial milk protein powder one or more carry out.
Described step 1. in, described homogeneous can be the homogeneous of this area routine, preferred double-stage homogenization.The temperature of described homogeneous preferably 55 DEG C ~ 75 DEG C, more preferably 60 DEG C ~ 65 DEG C.Preferred 17MPa ~ the 25MPa of pressure of described homogeneous, more preferably 18MPa ~ 20Mpa.The pressure of described homogeneous is the gross pressure of twice homogenization.
Step 2. in, described pasteurize can be the pasteurize of this area routine.The temperature of described pasteurize preferably 90 DEG C ~ 95 DEG C.The sterilizing time of described pasteurize preferably 5 minutes ~ 15 minutes, more preferably 5 minutes.
Described step 3. in, the step of described fermentation can be the fermentation step of this area routine, preferably includes following steps: after the cooling of emulsion that 2. step is obtained and zymophyte mix.
Described step 3. in, described cooling cools by the method for this area routine, is preferably cooled to 25 DEG C ~ 45 DEG C, more preferably 30 DEG C ~ 44 DEG C.The equipment that described cooling uses can be prepares the conventional cooling device used in acidified milk process, preferred tubing heat exchanger or heat-exchangers of the plate type.
Described step 3. in, described zymophyte can be in genuslactococcus lactis, lactobacillus, Leuconostoc, streptococcus and Bifidobacterium one or more, preference chain Coccus and/or lactobacillus.The preferred streptococcus thermophilus of described streptococcus (Streptococcus thermophilus).Described genuslactococcus lactis can be in Lactococcus lactis subsp. lactis (Lactococcus lactis subsp.lactis), lactococcus lactis subsp (Lactococcus lactis subsp.cremoris) and Lactococcus lactis biacetyl subspecies (Lactococcus lactis subsp.lactis biovar.diacetylactis) one or more.Described lactobacillus can be lactobacillus bulgaricus (Lactobacillus bulgaricus), lactobacillus acidophilus (Lactobacillus acidophilus), Lactobacillus casei (Lactobacillus casei), lactobacillus fermenti (Lactobacillus fermentium), form lactobacillus (Lactobacillus gasseri), Lactobacillus helveticus (Lactobacillus helveticus), Yue Shi lactobacillus (Lactobacillus johnsonii), lactobacillus paraceasi (Lactobacillus paracasei), Lactobacillus plantarum (Lactobacillus plantarum), one or more in lactobacillus reuteri (Lactobacillus reuteri) and Lactobacillus rhamnosus (Lactobacillus rhamnosus).Described Leuconostoc can be leuconostoc mesenteroides subsp mesenteroides (Leuconostoc.mesenteroides subsp.mesenteroides), Leuconostoc mesenteroides breast subspecies (Leuconostoc.mesenteroides subsp.lactosum), Leuconostoc mesenteroides dextranicum (Leuconostoc.mesenteroides subsp.dextranicum), one or more in leuconostoc mesenteroides sub species cremoris (Leuconostoc.mesenteroides subsp.cremoris).Described Bifidobacterium can be in bifidobacterium adolescentis (Bifidobacterium adolescentis), bifidobacterium lactis (Bifidobacterium lactis), bifidobacterium bifidum (Bifidobacterium bifidum), bifidobacterium breve (Bifidobacterium breve), bifidobacterium infantis (Bifidobacterium infantis) and bifidobacterium longum (Bifidobacterium longum) one or more.The preferred lactobacillus bulgaricus of described zymophyte (Lactobacillus bulgaricus) and streptococcus thermophilus (Streptococcus thermophilus).
Described step 3. in, the endpoint pH of described fermentation is preferably fermented to 4.2 ~ 4.6, more preferably 4.4 ~ 4.5.The temperature of described fermentation preferably 38 DEG C ~ 45 DEG C, more preferably 40 DEG C ~ 43 DEG C.Preferably 4 hours ~ 10 hours time of described fermentation, more preferably 4 hours ~ 6 hours.
Described step 4. in, described stirring is the process of described curdled milk being carried out breakdown of emulsion, it can refer to the conventional breaking method of this area and step is carried out, agitator in the cylinder generally selecting this area routine to use, be stirred to without obvious grumeleuse, mixing time preferably 5 minutes ~ 30 minutes, more preferably 8 minutes ~ 12 minutes.
Described step 4. in, after described curdled milk stirs, preferably, by being pumped into whey separator, to carry out demulsification clear.
Described step 4. in, the screw pump that described pump preferred this area routine uses or impeller pump.Described nozzle-type centrifuge can be the nozzle-type centrifuge that this area routine uses.When the parameter of whey separator is RCF (RCF) 500 ~ 4000, centrifugation time 5 minutes ~ 30 minutes, centrifuging temperature is 38 DEG C ~ 45 DEG C (preferably 40 DEG C ~ 43 DEG C), the whey removal efficiency percentage that can reach described in 38% ~ 85%(is the whey that removes in the acidified milk mass ratio relative to acidified milk, the whey removed in acidified milk can routinely computation weigh can record its quality), the protein concentration percentage that can be concentrated into described in 4.3% ~ 18.1%(be in acidified milk base-material protein relative to the mass ratio of acidified milk base-material, protein concentration detects can with reference to GB GB5009.5-2010).The parameter of described whey separator is preferred: RCF (RCF) 1000 ~ 3000, centrifugation time 8 minutes ~ 25 minutes, centrifuging temperature is 38 DEG C ~ 45 DEG C (preferably 40 DEG C ~ 43 DEG C), the whey removal efficiency percentage that can reach described in 47% ~ 78%(is the whey that removes in the acidified milk mass ratio relative to acidified milk), the protein concentration percentage that can be concentrated into described in 5.1% ~ 12.6%(be in acidified milk base-material protein relative to the mass ratio of acidified milk base-material).The parameter of described whey separator is more preferably: RCF (RCF) 1200 ~ 1500, centrifugation time 12 minutes ~ 15 minutes, centrifuging temperature is 38 DEG C ~ 45 DEG C (preferably 40 DEG C ~ 43 DEG C), the whey removal efficiency percentage that can reach described in 62% ~ 67%(is the whey that removes in the acidified milk mass ratio relative to acidified milk), the protein concentration percentage that can be concentrated into described in 7.0% ~ 8.1%(be in acidified milk base-material protein relative to the mass ratio of acidified milk base-material).Described centrifuging temperature is preferably consistent with the temperature of described fermentation.
In the preparation method of described acidified milk base-material, its feedstock composition preferably comprises standardization skimmed milk and zymophyte.Described standardization skimmed milk and zymogenic content preferred: the standardization skimmed milk of 99.99% ~ 99.998% and the zymophyte of 0.002% ~ 0.01%; More preferably: the standardization skimmed milk of 99.994% ~ 99.996% and the zymophyte of 0.004% ~ 0.006%; Most preferably: the standardization skimmed milk of 99.995% and the zymophyte of 0.005%, described percentage or percentage composition are each composition relative to the mass ratio of acidified milk or mass percentage.
Present invention also offers a kind of acidified milk base-material obtained by above-mentioned preparation method.
Present invention also offers the feedstock composition of the clear flavored fermented milk of a kind of demulsification, it comprises: above-mentioned acidified milk base-material and sweet substance.
In described feedstock composition, described acidified milk base-material refer to the centrifugal demulsification of acidified milk concentrated clearly after material.
In described feedstock composition, described sweet substance can be sweet substance conventional in this area, one or more in preferred HFCS, sucrose syrup, malt syrup, glucose syrup, glycitols sweetener (preferred maltitol, antierythrite etc.) and mogroside, more preferably sucrose syrup.Described mogroside refers to a kind of new type natural sweetener by extracting in Momordica grosvenori, can refer to GB2760.
In described feedstock composition, the content of described acidified milk base-material preferably 78% ~ 95%, more preferably 80% ~ 93%, percentage composition is the mass percentage that acidified milk base-material accounts for feedstock composition.In described feedstock composition, the content of described sweet substance preferably 4% ~ 12%, more preferably 6% ~ 8%, percentage composition is the mass percentage that sweet substance accounts for feedstock composition.
In described feedstock composition, also can comprise cream product and/or jam.
Described cream product to can be in this area conventional cream product, one or more in preferred rare cream, cream (also known as butter) and anhydrous butter oil (also known as anhydrous butter oil).The explanation of rare cream, cream and anhydrous butter oil herein and definition meet national standard file GB19646-2010.The consumption of described cream product can be the consumption of the cream product of this area routine, and preferably 3.0% ~ 4.5%, described percentage or percentage composition are mass ratio relative to the clear flavored fermented milk of demulsification or mass percentage.
Described jam can be the various yogurt class jam in field of food, as one or more in strawberry jam, apple jam, blueberry jam, marmalade and pineapple jam etc.The consumption of described jam can be the conventional amount used of this area, and preferably 8% ~ 12%, described percentage or percentage composition are mass ratio relative to the clear flavored fermented milk of demulsification or mass percentage.
Present invention also offers the preparation method of the clear flavored fermented milk of a kind of demulsification, it comprises the following steps: mixed with the sweet substance after sterilization or sterilizing by above-mentioned acidified milk base-material, smoothing process;
When the feedstock composition of the clear flavored fermented milk of demulsification comprises cream product, while being mixed with the sweet substance after sterilization or sterilizing by above-mentioned acidified milk base-material, add the cream product after sterilization or sterilizing, more smoothing process.
In the preparation method of the clear flavored fermented milk of described demulsification, after smoothing processing, also can comprise successively: cooling, filling and refrigeration after-ripening.The routine operation that described cooling, filling and refrigeration after-ripening all can refer to this area carries out.
When the feedstock composition of the clear flavored fermented milk of demulsification comprises jam, can after cooling, before filling, the material after smoothing processing be mixed with the jam after sterilization or sterilizing.
In the preparation method of the clear flavored fermented milk of described demulsification, described sweet substance, cream product and jam need to carry out sterilization or disinfecting action before interpolation.The preferred pasteurize of described sterilization operation, temperature preferably 90 DEG C ~ 95 DEG C, sterilizing time preferably 5 minutes ~ 15 minutes.The preferred superhigh temperature short-term sterilization of described disinfecting action, described superhigh temperature short-term sterilization can be the superhigh temperature short-term sterilization of this area routine, its temperature preferably 132 DEG C ~ 138 DEG C, sterilization time preferably 4 seconds ~ 8 seconds.
In the preparation method of the clear flavored fermented milk of described demulsification, equipment used can be this area conventional material cylinder, working barrel and dynamic mixer, wherein working barrel preferred plunger formula measuring pump.The operating parameter of described material cylinder, working barrel and dynamic mixer can with reference to the running parameter of this area routine.
In the preparation method of the clear flavored fermented milk of described demulsification, described smoothing processing can protein body in refinement high protein product system, improves containing the combination of protein molecule in fat prod with fat globule, the smoothness of raising product and reflecting feel simultaneously.Described smoothing processing can be the smoothing processing of this area routine, and the equipment of use can be prepares the conventional counterbalance valve used in acidified milk process, the preferred 0.3MPa ~ 0.5MPa of parameter.
In the preparation method of the clear flavored fermented milk of described demulsification, the equipment that described cooling uses can be prepares the conventional cooling device used in acidified milk process, preferred tubing heat exchanger or scraped surface heat exchanger.Described cooling is preferably cooled to 16 DEG C ~ 22 DEG C.
In the preparation method of the clear flavored fermented milk of described demulsification, described filling can be that the requirement that meets SSOP (SSOP), Good Manufacture Practice (GMP) and hazard (HACCP) carries out filling.
In the preparation method of the clear flavored fermented milk of described demulsification, described refrigeration after-ripening step can be the refrigeration after-ripening step of this area routine, and its method can be carried out according to the method for this area routine.
Present invention also offers a kind of clear flavored fermented milk of demulsification prepared by the preparation method of the clear flavored fermented milk of above-mentioned demulsification.
Device therefor in the present invention, such as homogenizer, sterilization machine, jar fermenter, bottle placer etc. are the conventional equipment in this area, and related process unless otherwise indicated, all can operate according to the routine techniques in this area and normal condition.
Without prejudice to the field on the basis of common sense, above-mentioned each optimum condition, can be combined, obtain the preferred embodiments of the invention.
Device therefor of the present invention and raw material are all commercially.
Positive progressive effect of the present invention is:
1, the preparation technology of the clear flavored fermented milk of demulsification of the present invention can obtain the product of high milk solids, effectively can save energy consumption.
2, in nutrition, the clear flavored fermented milk of demulsification of the present invention improves product Middle nutrition component target, is especially embodied in protein and these two nutrient aspects of calcium, has high nutritive value.In addition, the lactose content in the clear flavored fermented milk of demulsification of the present invention is low, is applicable to very much lactose intolerant patient and eats.Moreover the probiotic lactobacillus number in the clear flavored fermented milk of demulsification of the present invention also has and improves significantly, can play its beneficial function better.
3, evaluate from the mouthfeel matter structure angle of product, the clear flavored fermented milk of demulsification of the present invention improves Consistency and the satiety of product, on existing market, use additive to promote the product of viscosity, mouthfeel is more natural, pile up sense stronger, and according to the mouthfeel preference degree of different consumer groups, optionally add cream product and/or jam, thus give its distinctive delicious mouthfeel, in addition, the kind line of product can also be widened, product line can from zero fat to low fat, full-cream extension, give different features; Within the shelf-life, the stability of matter structure and water-retaining property are also all better.
4, the clear flavored fermented milk of demulsification of the present invention has a distinctive style, and takes the course of its own, commercially has differential competition advantage, bring brand-new pleasure of the senses and comprehensive nutritional supplementation to consumer, widened the selection face of consumer.
Accompanying drawing explanation
Fig. 1 is the process chart of the clear flavored fermented milk of demulsification.
Fig. 2 is the effect radar map of the clear flavored fermented milk of demulsification of embodiment 1.
Fig. 3 is the effect radar map of the clear flavored fermented milk of demulsification of embodiment 2.
Fig. 4 is the effect radar map of the clear flavored fermented milk of demulsification of embodiment 3.
Fig. 5 is the effect radar map of the clear flavored fermented milk of demulsification of comparative example 1.
Fig. 6 is the effect radar map of the clear flavored fermented milk of demulsification of comparative example 2.
Fig. 7 is the effect radar map of comparative example 3.
Detailed description of the invention
Mode below by embodiment further illustrates the present invention, but does not therefore limit the present invention among described scope of embodiments.The experimental technique of unreceipted actual conditions in the following example, conventionally and condition, or selects according to catalogue.
Percentage composition in the following example is the mass percentage that each composition accounts for the clear flavored fermented milk of demulsification.
Embodiment 1, the clear flavored fermented milk of a kind of demulsification and preparation method thereof
One, composition of raw materials:
Acidified milk base-material 93.0%, sucrose syrup 7.0%
Each material performance index meets this area regular quality standard-required.
Two, the product of the present embodiment is produced according to following process:
1. technological process:
Raw milk examination → standardization → homogeneous → sterilization → cooling → inoculation, fermentation → breakdown of emulsion → centrifugal demulsification be clear → rear end batching (interpolation sucrose syrup) → smoothing processing → cooling → filling and sealing → refrigeration after-ripening
2. description of the process:
2.1 raw milks are checked and accepted: fat >=3.1%, protein >=2.85%, and 72% alcohol testing is negative, acidity 12 ° of T ~ 18 ° T, impurity degree≤4mg/kg, milk temperature≤4 DEG C, boil normal; The indexs such as sense organ, pollutant and antibiotic residue meet the standard of GB19301.
2.2 standardization: fat≤0.2%, protein >=2.9%, the standardization of fat adopts conventional defatting machine to carry out, and the standardization of protein adopts PURE WHEY to carry out.
2.3 homogeneous: double-stage homogenization, homogenizing temperature is 60 DEG C ~ 65 DEG C, and homogenization pressure is 18MPa ~ 20Mpa.
2.4 sterilizations: sterilization temperature is 90 DEG C ~ 95 DEG C; Sterilizing time is 5 minutes.
2.5 coolings: be cooled to 40 DEG C ~ 43 DEG C.
2.6 inoculations: lactobacillus bulgaricus and streptococcus thermophilus are put in cooled material simultaneously, and stir 10 ~ 15 minutes in fermentation tank, bacterial classification is distributed in material equably.
2.7 heat-preservation fermentations: by postvaccinal material heat-preservation fermentation 4 ~ 6 hours at 40 DEG C ~ 43 DEG C.
2.8 breakdowns of emulsion: when material pH value reaches 4.4 ~ 4.5, breakdown of emulsion, to without obvious grumeleuse, sends into nozzle-type centrifuge with pumping of screw pump.
2.9 centrifugal demulsifications are clear: select parameter of noncentricity 1300RCF, within 12 minutes, carry out demulsification to operate clearly, the whey removal efficiency percentage reached described in 64.6%(is the whey that removes in the acidified milk mass ratio relative to acidified milk), the protein concentration percentage be concentrated into described in 7.7%(be in acidified milk base-material protein relative to the mass ratio of acidified milk base-material).
2.10 rear end batchings: add the sucrose syrup through pasteurize, be delivered in acidified milk base-material with plunger type metering pump, mix.
2.11 smoothing processing, cooling: by the material of step 2.10 by the smoothing process of counterbalance valve, back-pressure selects 0.4MPa, with after be cooled to 16 DEG C ~ 22 DEG C through tubing heat exchanger.
2.12 carry out filling and sealing under the hygienic requirements of regulation.
2.13 refrigeration after-ripening: product is placed in 2 DEG C ~ 6 DEG C refrigeration after-ripening, 12 hours-24 hours time, namely obtains the product of the present embodiment.
Embodiment 2, the clear flavored fermented milk of a kind of demulsification and preparation method thereof
One, composition of raw materials:
Acidified milk base-material 88.7%, rare cream 4.3%, sucrose syrup 7.0%
Each material performance index meets this area regular quality standard-required.
Two, the product of the present embodiment is produced according to following process:
1. technological process:
Raw milk examination → standardization → homogeneous → sterilization → cooling → inoculation, fermentation → breakdown of emulsion → centrifugal demulsification be clear → rear end batching (adding sucrose syrup and rare cream) → smoothing processing → cooling → filling and sealing → refrigeration after-ripening
2. description of the process:
2.1 raw milks are checked and accepted: fat >=3.1%, protein >=2.85%, and 72% alcohol testing is negative, acidity 12 ° of T ~ 18 ° T, impurity degree≤4mg/kg, milk temperature≤4 DEG C, boil normal; The indexs such as sense organ, pollutant and antibiotic residue meet the standard of GB19301.
2.2 standardization: fat≤0.2%, protein >=2.9%, the standardization of fat adopts conventional defatting machine to carry out, and the standardization of protein adopts PURE WHEY to carry out.
2.3 homogeneous: double-stage homogenization, homogenizing temperature is 60 DEG C ~ 65 DEG C, and homogenization pressure is 18MPa ~ 20Mpa.
2.4 sterilizations: sterilization temperature is 90 DEG C ~ 95 DEG C; Sterilizing time is 5 minutes.
2.5 coolings: be cooled to 40 DEG C ~ 43 DEG C.
2.6 inoculations: lactobacillus bulgaricus and streptococcus thermophilus are put in cooled material simultaneously, and stir 10 ~ 15 minutes in fermentation tank, bacterial classification is distributed in material equably.
2.7 heat-preservation fermentations: by postvaccinal material heat-preservation fermentation 4 ~ 6 hours at 40 DEG C ~ 43 DEG C.
2.8 breakdowns of emulsion: when material pH value reaches 4.4 ~ 4.5, breakdown of emulsion, to without obvious grumeleuse, sends into nozzle-type centrifuge with pumping of screw pump.
2.9 centrifugal demulsifications are clear: select parameter of noncentricity 1500RCF, within 14 minutes, carry out demulsification to operate clearly, the whey removal efficiency percentage reached described in 66.9%(is the whey that removes in the acidified milk mass ratio relative to acidified milk), the protein concentration percentage be concentrated into described in 8.1%(be in acidified milk base-material protein relative to the mass ratio of acidified milk base-material).
2.10 rear ends batchings: the rare cream adding sucrose syrup through pasteurize and superhigh temperature short-term sterilization, is delivered in acidified milk base-material with plunger type metering pump, mixes.
2.11 smoothing processing, cooling: by the material of step 2.10 by the smoothing process of counterbalance valve, back-pressure selects 0.45MPa, with after be cooled to 16 DEG C ~ 22 DEG C through tubing heat exchanger.
2.12 carry out filling and sealing under the hygienic requirements of regulation.
2.13 refrigeration after-ripening: product is placed in 2 DEG C ~ 6 DEG C refrigeration after-ripening, 12 hours-24 hours time, namely obtains the product of the present embodiment.
Embodiment 3, the clear flavored fermented milk of a kind of demulsification and preparation method thereof
One, composition of raw materials:
Acidified milk base-material 80.7%, cream 3.3%, HFCS 4.0%, pineapple jam 12.0%
Each material performance index meets this area regular quality standard-required.
Two, the product of the present embodiment is produced according to following process:
1. technological process:
Raw milk examination → standardization → homogeneous → sterilization → cooling → inoculation, fermentation → breakdown of emulsion → centrifugal demulsification be clear → rear end batching (adding cream, HFCS) → smoothing processing → cooling → interpolation pineapple jam → filling and sealing → refrigeration after-ripening
2. description of the process:
2.1 raw milks are checked and accepted: fat >=3.1%, protein >=2.85%, and 72% alcohol testing is negative, acidity 12 ° of T ~ 18 ° T, impurity degree≤4mg/kg, milk temperature≤4 DEG C, boil normal; The indexs such as sense organ, pollutant and antibiotic residue meet the standard of GB19301.
2.2 standardization: fat≤0.2%, protein >=2.9%, the standardization of fat adopts conventional defatting machine to carry out, and the standardization of protein adopts PURE WHEY to carry out.
2.3 homogeneous: double-stage homogenization, homogenizing temperature is 60 DEG C ~ 65 DEG C, and homogenization pressure is 18MPa ~ 20Mpa.
2.4 sterilizations: sterilization temperature is 90 DEG C ~ 95 DEG C; Sterilizing time is 5 minutes.
2.5 coolings: be cooled to 40 DEG C ~ 43 DEG C.
2.6 inoculations: lactobacillus bulgaricus and streptococcus thermophilus are put in cooled material simultaneously, and stir 10 ~ 15 minutes in fermentation tank, bacterial classification is distributed in material equably.
2.7 heat-preservation fermentations: by postvaccinal material heat-preservation fermentation 4 ~ 6 hours at 40 DEG C ~ 43 DEG C.
2.8 breakdowns of emulsion: when material pH value reaches 4.4 ~ 4.5, breakdown of emulsion, to without obvious grumeleuse, sends into nozzle-type centrifuge with pumping of screw pump.
2.9 centrifugal demulsifications are clear: selection parameter of noncentricity is 1600RCF, within 14 minutes, carry out demulsification to operate clearly, the whey removal efficiency percentage reached described in 69.2%(is the whey that removes in the acidified milk mass ratio relative to acidified milk), the protein concentration percentage be concentrated into described in 8.9%(be in acidified milk base-material protein relative to the mass ratio of acidified milk base-material).
2.10 rear ends batchings: the cream adding HFCS through pasteurize and superhigh temperature short-term sterilization, is delivered in acidified milk base-material with plunger type metering pump, mixes.
2.11 smoothing processing, cooling: by the material of step 2.10 by the smoothing process of counterbalance valve, back-pressure selects 0.48MPa, with after be cooled to 16 DEG C ~ 22 DEG C through tubing heat exchanger.
2.12 add pineapple jam online, and carry out filling and sealing under the hygienic requirements of regulation.
2.13 refrigeration after-ripening: product is placed in 2 DEG C ~ 6 DEG C refrigeration after-ripening, 12 hours-24 hours time, namely obtains the product of the present embodiment.
Comparative example 1, the clear flavored fermented milk of a kind of demulsification and preparation method thereof
One, composition of raw materials:
Acidified milk base-material 93.0%, sucrose syrup 7.0%
Each material performance index meets this area regular quality standard-required.
Two, the product of the present embodiment is produced according to following process:
1. technological process:
Raw milk examination → standardization → homogeneous → sterilization → cooling → inoculation, fermentation → breakdown of emulsion → centrifugal demulsification be clear → rear end batching (interpolation sucrose syrup) → smoothing processing → cooling → filling and sealing → refrigeration after-ripening
2. description of the process:
2.1 raw milks are checked and accepted: fat >=3.1%, protein >=2.85%, and 72% alcohol testing is negative, acidity 12 ° of T ~ 18 ° T, impurity degree≤4mg/kg, milk temperature≤4 DEG C, boil normal; The indexs such as sense organ, pollutant and antibiotic residue meet the standard of GB19301.
2.2 standardization: fat≤0.2%, protein >=2.9%, the standardization of fat adopts conventional defatting machine to carry out, and the standardization of protein adopts PURE WHEY to carry out.
2.3 homogeneous: double-stage homogenization, homogenizing temperature is 60 DEG C ~ 65 DEG C, and homogenization pressure is 18MPa ~ 20Mpa.
2.4 sterilizations: sterilization temperature is 90 DEG C ~ 95 DEG C; Sterilizing time is 5 minutes.
2.5 coolings: be cooled to 40 DEG C ~ 43 DEG C.
2.6 inoculations: lactobacillus bulgaricus and streptococcus thermophilus are put in cooled material simultaneously, and stir 10 ~ 15 minutes in fermentation tank, bacterial classification is distributed in material equably.
2.7 heat-preservation fermentations: by postvaccinal material heat-preservation fermentation 4 ~ 6 hours at 40 DEG C ~ 43 DEG C.
2.8 breakdowns of emulsion: when material pH value reaches 4.4 ~ 4.5, breakdown of emulsion, to without obvious grumeleuse, sends into nozzle-type centrifuge with pumping of screw pump.
2.9 centrifugal demulsifications are clear: select parameter of noncentricity 400RCF, within 12 minutes, carry out demulsification to operate clearly, whey removal efficiency for the percentage described in 28%(be the whey that removes in the acidified milk mass ratio relative to acidified milk), the protein concentration percentage be concentrated into described in 3.7%(be in acidified milk base-material protein relative to the mass ratio of acidified milk base-material).
2.10 rear end batchings: add the sucrose syrup through pasteurize, be delivered in acidified milk base-material with plunger type metering pump, mix.
2.11 smoothing processing, cooling: by the material of step 2.10 by the smoothing process of counterbalance valve, back-pressure selects 0.4MPa, with after be cooled to 16 DEG C ~ 22 DEG C through tubing heat exchanger.
2.12 carry out filling and sealing under the hygienic requirements of regulation.
2.13 refrigeration after-ripening: product is placed in 2 DEG C ~ 6 DEG C refrigeration after-ripening, 12 hours-24 hours time, namely obtains the product of the present embodiment.
Comparative example 2, the clear flavored fermented milk of a kind of demulsification and preparation method thereof
One, composition of raw materials:
Acidified milk base-material 93.0%, sucrose syrup 7.0%
Each material performance index meets this area regular quality standard-required.
Two, the product of the present embodiment is produced according to following process:
1. technological process:
Raw milk examination → standardization → homogeneous → sterilization → cooling → inoculation, fermentation → breakdown of emulsion → centrifugal demulsification be clear → rear end batching (interpolation sucrose syrup) → smoothing processing → cooling → filling and sealing → refrigeration after-ripening
2. description of the process:
2.1 raw milks are checked and accepted: fat >=3.1%, protein >=2.85%, and 72% alcohol testing is negative, acidity 12 ° of T ~ 18 ° T, impurity degree≤4mg/kg, milk temperature≤4 DEG C, boil normal; The indexs such as sense organ, pollutant and antibiotic residue meet the standard of GB19301.
2.2 standardization: fat≤0.2%, protein >=2.9%, the standardization of fat adopts conventional defatting machine to carry out, and the standardization of protein adopts PURE WHEY to carry out.
2.3 homogeneous: double-stage homogenization, homogenizing temperature is 60 DEG C ~ 65 DEG C, and homogenization pressure is 18MPa ~ 20Mpa.
2.4 sterilizations: sterilization temperature is 90 DEG C ~ 95 DEG C; Sterilizing time is 5 minutes.
2.5 coolings: be cooled to 40 DEG C ~ 43 DEG C.
2.6 inoculations: lactobacillus bulgaricus and streptococcus thermophilus are put in cooled material simultaneously, and stir 10 ~ 15 minutes in fermentation tank, bacterial classification is distributed in material equably.
2.7 heat-preservation fermentations: by postvaccinal material heat-preservation fermentation 4 ~ 6 hours at 40 DEG C ~ 43 DEG C.
2.8 breakdowns of emulsion: when material pH value reaches 4.4 ~ 4.5, breakdown of emulsion, to without obvious grumeleuse, sends into nozzle-type centrifuge with pumping of screw pump.
2.9 centrifugal demulsifications are clear: select parameter of noncentricity 5000RCF, within 12 minutes, carry out demulsification to operate clearly, whey removal efficiency for the percentage described in 88%(be the whey that removes in the acidified milk mass ratio relative to acidified milk), the protein concentration percentage be concentrated into described in 20.3%(be in acidified milk base-material protein relative to the mass ratio of acidified milk base-material).
2.10 rear end batchings: add the sucrose syrup through pasteurize, be delivered in acidified milk base-material with plunger type metering pump, mix.
2.11 smoothing processing, cooling: by the material of step 2.10 by the smoothing process of counterbalance valve, back-pressure selects 0.4MPa, with after be cooled to 16 DEG C ~ 22 DEG C through tubing heat exchanger.
2.12 carry out filling and sealing under the hygienic requirements of regulation.
2.13 refrigeration after-ripening: product is placed in 2 DEG C ~ 6 DEG C refrigeration after-ripening, 12 hours-24 hours time, namely obtains the product of the present embodiment.
Effect example
According to GB19302-2010, GB5413.5-2010 and GB5413.21-2010 method, the clear flavored fermented milk of demulsification that obtains is produced to the embodiment of the present invention 1 ~ 3 and market normal fermentation breast (comparative example 3, bright local flavor yoghurt (original flavor cup)) carries out nutritive index contrast experiment; The clear flavored fermented milk of demulsification, the comparative example 1 ~ 2 that obtain are produced to the embodiment of the present invention 1 ~ 3 and produces the clear flavored fermented milk of demulsification that obtains and comparative example 3 carries out sensory evaluation experiment.
Nutritive index inspection item is: protein, calcium, lactose, lactic acid bacteria number and fat.
Sensory evaluation inspection item is: stiff sense, cream sense, smooth sense, oral cavity adhering sense, frankincense taste, sour.
Participate in experiment number totally 84 people of sensory evaluation, respectively subjective appreciation is carried out to embodiment 1 ~ 3, comparative example 1 ~ 3.The scoring interval of each sensory evaluation project is 1 point to 5 points, gives a mark according to the degree of strength of concrete organoleptic indicator.
Nutritive index contrast table is in table 1, and sensory evaluation result of the test is in table 2.
Table 1
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 3 |
| Protein (g/100g) | 7.17 | 7.20 | 7.19 | 2.61 |
| Calcium (mg/100g) | 245 | 251 | 249 | 104 |
| Lactose (g/100g) | 1.73 | 1.34 | 1.11 | 2.86 |
| Lactic acid bacteria number (cfu/g) | 3.55×10 9 | 3.27×10 9 | 3.19×10 9 | 1.51×10 9 |
| Fat (g/100g) | 0.41 | 1.85 | 2.89 | 2.73 |
By contrasting 5 nutritive index detected values of the embodiment of the present invention 1 ~ 3 and comparative example 3, analyze the protein content comparatively conventional Yoghourt of comparative example 3(finding embodiment) exceed about 2.8 times, related nutritional element according to GB28050-2011 claims requirement, " comparing with reference to food; protein content increases by more than 25% " or " protein source " can be belonged to, especially in acidified milk, protein utilizes through lactic acid bacteria, metabolism can generate several functions active peptide and amino acid, have high nutritive value.In addition, the calcium content of 3 embodiments in the present invention comparatively comparative example 3 exceeds about 2.4 times, and is genuine milk calcium source.Claim requirement according to GB28050-2011 related nutritional element, can belong to " high calcium ".As everyone knows, appropriate calcium is taken in can effectively improve body bone density, prevents bone-loss, maintains the vital movement of human normal, reduces and the symptom such as osteoporosis, cervical vertebra ache occurs.Moreover the lactose content of 3 embodiments of the present invention is all lower than 2g/100g, and the related nutritional element according to GB28050-2011 claims requirement, can belong to " Low lactose milk ", thus widens the consumer group suffering from lactose intolerance.The lactic acid bacteria number of the present invention's 3 embodiments comparatively comparative example 3 exceeds more than 2 times, and high viable count is conducive to lactic acid bacteria human body intestinal canal is decided at the higher level but not officially announced and grows, and plays beneficial function after then being absorbed by gut epithelium histocyte.Need it is mentioned that, in the present invention a special feature of technique be to defatted fermented milk carry out demulsification clear after, alternative adjustment fatty index during the batching of rear end, produce the product meeting consumer's otherness demand, for the product of conventional Primary batching system, effectively can improve the convenience of production and actual production capacity.
Table 2
| Case study on implementation | Effect radar map | Total score |
| Embodiment 1 | See Fig. 2 | 24.5 |
| Embodiment 2 | See Fig. 3 | 26.4 |
| Embodiment 3 | See Fig. 4 | 27.4 |
| Comparative example 1 | See Fig. 5 | 21.1 |
| Comparative example 2 | See Fig. 6 | 21.9 |
| Comparative example 3 | See Fig. 7 | 20.3 |
Sensory evaluation experimental result shows: first, known by the effect radar map of comparative analysis the present invention 3 embodiments and comparative example 3, the clear flavored fermented milk of demulsification of embodiment improves milk solids content, stiff sense and the oral cavity adhering sense of product is not only improved after protein content improves, and the high protein of appropriateness also has certain fat mimetic sense, the cream sense that product is good therefore can be given.Meanwhile, along with the interpolation of cream product, cream sense and the frankincense taste of product strengthen especially thereupon.Wherein, because comparative example 3 with the addition of flavoring essence, therefore to further and frankincense taste between embodiment is marked gap.Separately, although the smooth degree of comparative example 3 is a little more than embodiments of the invention, sour evaluation is suitable with the present invention, and its viscosity is low, matter structure is thin, and nutrient composition content also cannot reach degree of the present invention.
Secondly, using embodiment 1 scheme as reference, after adjustment parameter of noncentricity, form respectively comparative example 1 and comparative example 2.Found by the organoleptic indicator of comparing embodiment 1 and comparative example 1 ~ 2, the centrifugal force of comparative example 1 is lower than limited range of the present invention, cause it in stiff sense, cream sense, oral cavity adhering sense and frankincense taste, be all weaker than embodiment 1, fail to embody the distinctive organoleptic quality of the clear flavored fermented milk of demulsification of the present invention.And the centrifugal force of comparative example 2 is higher than limited range of the present invention, cause its too stiff, cream sense lacks, and oral cavity adhering sense is excessively strong, and be difficult to swallow and show comparatively dry and astringent, smooth degree is extremely low, destroys the mouthfeel of the clear flavored fermented milk uniqueness of demulsification of the present invention.Generally speaking, centrifugal demulsification of the present invention clear technological parameter is through test of many times and gropes and select especially, is the achievement of inventor's creative work, is also the necessary condition forming the clear flavored fermented milk of demulsification of the present invention.
Comprehensive above analysis, the clear flavored fermented milk of demulsification prepared except whey concentration technology by novel centrifugal in the present invention is a high-quality flavored fermented milk with edible joyful sense and nutrition prebiotic effect.
Claims (18)
1. a preparation method for acidified milk base-material, it comprises the following steps:
1. standardization skimmed milk is carried out homogeneous; The internal control index of standardization skimmed milk is: fat≤0.2%, protein >=2.9%, and percentage is the mass percent relative to standardization skimmed milk;
2. emulsion step 1. obtained carries out pasteurize; The temperature of described pasteurize is 90 DEG C ~ 95 DEG C, and the sterilizing time of described pasteurize is 5 minutes ~ 15 minutes;
3. the emulsion that 2. step obtains to be fermented to obtain curdled milk;
4. the curdled milk that step 3. obtained stirs, and carries out demulsification clear with whey separator;
Described whey separator is nozzle-type centrifuge;
The parameter of described nozzle-type centrifuge is: RCF is 500 ~ 4000, and centrifugation time is 5 minutes ~ 30 minutes, and centrifuging temperature is 38 DEG C ~ 45 DEG C.
2. the preparation method of acidified milk base-material as claimed in claim 1, it is characterized in that: described step 1. in, in Standardization Process, one or more in standardization employing PURE WHEY, milk protein powder, lactoferrin powder and the cow initial milk protein powder of protein carry out;
And/or, described step 1. in, described homogeneous is double-stage homogenization; The temperature of described homogeneous is 55 DEG C ~ 75 DEG C, and the pressure of described homogeneous is 17MPa ~ 25MPa, and the pressure of described homogeneous is the gross pressure of twice homogenization.
3. the preparation method of acidified milk base-material as claimed in claim 2, is characterized in that: the temperature of described homogeneous is 60 DEG C ~ 65 DEG C, and the pressure of described homogeneous is 18MPa ~ 20Mpa.
4. the preparation method of acidified milk base-material as claimed in claim 1, is characterized in that: described step 3. in, described fermentation comprises the following steps: after the emulsion cooling that 2. step is obtained and zymophyte mix;
Described step 3. in, described zymophyte is one or more in genuslactococcus lactis, lactobacillus, Leuconostoc, streptococcus and Bifidobacterium.
5. the preparation method of acidified milk base-material as claimed in claim 4, is characterized in that: described being cooled to is cooled to 25 DEG C ~ 45 DEG C, and the equipment that described cooling uses is tubing heat exchanger or heat-exchangers of the plate type;
Described streptococcus is streptococcus thermophilus (Streptococcus thermophilus), described genuslactococcus lactis is one or more in Lactococcus lactis subsp. lactis (Lactococcus lactis subsp.lactis), lactococcus lactis subsp (Lactococcus lactis subsp.cremoris) and Lactococcus lactis biacetyl subspecies (Lactococcus lactis subsp.lactis biovar.diacetylactis), described lactobacillus is lactobacillus bulgaricus (Lactobacillus bulgaricus), lactobacillus acidophilus (Lactobacillus acidophilus), Lactobacillus casei (Lactobacillus casei), lactobacillus fermenti (Lactobacillus fermentium), form lactobacillus (Lactobacillus gasseri), Lactobacillus helveticus (Lactobacillus helveticus), Yue Shi lactobacillus (Lactobacillus johnsonii), lactobacillus paraceasi (Lactobacillus paracasei), Lactobacillus plantarum (Lactobacillus plantarum), one or more in lactobacillus reuteri (Lactobacillus reuteri) and Lactobacillus rhamnosus (Lactobacillus rhamnosus), described Leuconostoc is leuconostoc mesenteroides subsp mesenteroides (Leuconostoc.mesenteroides subsp.mesenteroides), Leuconostoc mesenteroides breast subspecies (Leuconostoc.mesenteroides subsp.lactosum), Leuconostoc mesenteroides dextranicum (Leuconostoc.mesenteroides subsp.dextranicum), one or more in leuconostoc mesenteroides sub species cremoris (Leuconostoc.mesenteroides subsp.cremoris), described Bifidobacterium is one or more in bifidobacterium adolescentis (Bifidobacterium adolescentis), bifidobacterium lactis (Bifidobacterium lactis), bifidobacterium bifidum (Bifidobacterium bifidum), bifidobacterium breve (Bifidobacterium breve), bifidobacterium infantis (Bifidobacterium infantis) and bifidobacterium longum (Bifidobacterium longum).
6. the preparation method of acidified milk base-material as claimed in claim 5, is characterized in that: described zymophyte is streptococcus and/or lactobacillus.
7. the preparation method of acidified milk base-material as claimed in claim 6, is characterized in that: described zymophyte is lactobacillus bulgaricus (Lactobacillus bulgaricus) and streptococcus thermophilus (Streptococcus thermophilus).
8. the preparation method of acidified milk base-material as claimed in claim 1, is characterized in that: described step 3. in, the endpoint pH of described fermentation is for fermentation is to 4.2 ~ 4.6; The temperature of described fermentation is 38 DEG C ~ 45 DEG C; The time of described fermentation is 4 hours ~ 10 hours;
And/or, described step 4. in, the time of described stirring is 5 minutes ~ 30 minutes;
And/or, described step 4. in, after described curdled milk stirs, by being pumped into whey separator, to carry out demulsification clear;
And/or, described step 4. in, the parameter of described whey separator is: RCF 1000 ~ 3000, centrifugation time 8 minutes ~ 25 minutes, and centrifuging temperature is 38 DEG C ~ 45 DEG C.
9. the preparation method of acidified milk base-material as claimed in claim 8, is characterized in that: described step 3. in, the endpoint pH of described fermentation is for fermentation is to 4.4 ~ 4.5; The temperature of described fermentation is 40 DEG C ~ 43 DEG C; The time of described fermentation is 4 hours ~ 6 hours;
And/or, described step 4. in, the parameter of described whey separator is: RCF 1200 ~ 1500, centrifugation time 12 minutes ~ 15 minutes, and centrifuging temperature is 40 DEG C ~ 43 DEG C.
10. the preparation method of acidified milk base-material as claimed in claim 1, is characterized in that: in the preparation method of described acidified milk base-material, its feedstock composition comprises standardization skimmed milk and zymophyte; Described standardization skimmed milk and zymogenic content are: the standardization skimmed milk of 99.99% ~ 99.998% and the zymophyte of 0.002% ~ 0.01%, and described percentage or percentage composition are each composition relative to the mass ratio of acidified milk or mass percentage.
The acidified milk base-material that the preparation method of 11. 1 kinds of acidified milk base-materials as described in any one of claim 1 ~ 10 obtains.
The feedstock composition of 12. 1 kinds of clear flavored fermented milks of demulsification, it comprises: acidified milk base-material as claimed in claim 11 and sweet substance.
The feedstock composition of the clear flavored fermented milk of 13. demulsification as claimed in claim 12, it is characterized in that: in described feedstock composition, described sweet substance is one or more in HFCS, sucrose syrup, malt syrup, glucose syrup, glycitols sweetener and mogroside;
And/or in described feedstock composition, the content of described acidified milk base-material is 78% ~ 95%, and percentage composition is the mass percentage that acidified milk base-material accounts for feedstock composition; The content of described sweet substance is 4% ~ 12%, and percentage composition is the mass percentage that sweet substance accounts for feedstock composition;
And/or, in described feedstock composition, also comprise cream product and/or jam;
And/or described cream product is one or more in rare cream, cream and anhydrous butter oil; The consumption of described cream product is 3.0% ~ 4.5%, and described percentage or percentage composition are mass ratio relative to the clear flavored fermented milk of demulsification or mass percentage; Described jam is one or more in strawberry jam, apple jam, blueberry jam, marmalade and pineapple jam; The consumption of described jam is 8% ~ 12%, and described percentage or percentage composition are mass ratio relative to the clear flavored fermented milk of demulsification or mass percentage.
The feedstock composition of the clear flavored fermented milk of 14. demulsification as claimed in claim 13, it is characterized in that: in described feedstock composition, the content of described acidified milk base-material is 80% ~ 93%, and percentage composition is the mass percentage that acidified milk base-material accounts for feedstock composition; The content of described sweet substance is 6% ~ 8%, and percentage composition is the mass percentage that sweet substance accounts for feedstock composition.
The preparation method of 15. 1 kinds of clear flavored fermented milks of demulsification, it comprises the following steps: mixed with sweet substance after sterilization or sterilizing by the acidified milk base-material in the feedstock composition of clear for demulsification as claimed in claim 12 flavored fermented milk, smoothing process, and cooling, filling and refrigeration after-ripening;
When also comprising cream product in the feedstock composition of the clear flavored fermented milk of demulsification as claimed in claim 12, by acidified milk base-material with while after sterilization or sterilizing, sweet substance mixes, add cream product after sterilization or sterilizing, more smoothing process;
When also comprising jam in the feedstock composition of the clear flavored fermented milk of demulsification as claimed in claim 12, after cooling, before filling, the material after smoothing processing is mixed with jam after sterilization or sterilizing.
The preparation method of the clear flavored fermented milk of 16. demulsification as claimed in claim 15, is characterized in that: the equipment that described cooling uses is tubing heat exchanger or scraped surface heat exchanger; Described being cooled to is cooled to 16 DEG C ~ 22 DEG C;
Described sterilization operation is pasteurize; Described disinfecting action is superhigh temperature short-term sterilization;
In the preparation method of the clear flavored fermented milk of described demulsification, the equipment that described smoothing processing uses is counterbalance valve.
The preparation method of the clear flavored fermented milk of 17. demulsification as claimed in claim 16, is characterized in that: the temperature of described pasteurize is 90 DEG C ~ 95 DEG C, and the sterilizing time of described pasteurize is 5 minutes ~ 15 minutes; The temperature of described superhigh temperature short-term sterilization is 132 DEG C ~ 138 DEG C, and sterilization time is 4 seconds ~ 8 seconds;
In the preparation method of the clear flavored fermented milk of described demulsification, the equipment that described smoothing processing uses is counterbalance valve, and parameter is 0.3MPa ~ 0.5MPa.
The clear flavored fermented milk of demulsification that the preparation method of 18. 1 kinds of clear flavored fermented milks of the demulsification as described in any one of claim 15 ~ 17 prepares.
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