CN105325541B - Viable bacteria type normal-temperature yoghourt and preparation method thereof - Google Patents
Viable bacteria type normal-temperature yoghourt and preparation method thereof Download PDFInfo
- Publication number
- CN105325541B CN105325541B CN201510718807.3A CN201510718807A CN105325541B CN 105325541 B CN105325541 B CN 105325541B CN 201510718807 A CN201510718807 A CN 201510718807A CN 105325541 B CN105325541 B CN 105325541B
- Authority
- CN
- China
- Prior art keywords
- raw materials
- milk
- yoghourt
- percentage
- normal temperature
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 48
- 241000894006 Bacteria Species 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 43
- 238000000855 fermentation Methods 0.000 claims abstract description 38
- 230000004151 fermentation Effects 0.000 claims abstract description 38
- 239000000758 substrate Substances 0.000 claims abstract description 33
- 229930006000 Sucrose Natural products 0.000 claims abstract description 23
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 23
- 230000001954 sterilising effect Effects 0.000 claims abstract description 21
- 239000005720 sucrose Substances 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 18
- 238000003756 stirring Methods 0.000 claims abstract description 18
- 235000010855 food raising agent Nutrition 0.000 claims abstract description 16
- 238000001816 cooling Methods 0.000 claims abstract description 13
- 238000011049 filling Methods 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 11
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 9
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 9
- 239000000126 substance Substances 0.000 claims abstract description 9
- 235000009508 confectionery Nutrition 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 239000007858 starting material Substances 0.000 claims abstract description 4
- 230000001580 bacterial effect Effects 0.000 claims abstract description 3
- 239000000843 powder Substances 0.000 claims description 24
- 102000014171 Milk Proteins Human genes 0.000 claims description 23
- 108010011756 Milk Proteins Proteins 0.000 claims description 23
- 229960004793 sucrose Drugs 0.000 claims description 22
- 238000010438 heat treatment Methods 0.000 claims description 18
- 235000021239 milk protein Nutrition 0.000 claims description 15
- 235000020185 raw untreated milk Nutrition 0.000 claims description 12
- 235000013336 milk Nutrition 0.000 claims description 11
- 239000008267 milk Substances 0.000 claims description 11
- 210000004080 milk Anatomy 0.000 claims description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims description 11
- 235000019534 high fructose corn syrup Nutrition 0.000 claims description 10
- 230000008569 process Effects 0.000 claims description 10
- 235000008939 whole milk Nutrition 0.000 claims description 9
- 235000018102 proteins Nutrition 0.000 claims description 8
- 239000002562 thickening agent Substances 0.000 claims description 7
- 229920000881 Modified starch Polymers 0.000 claims description 5
- 239000004368 Modified starch Substances 0.000 claims description 5
- 235000019426 modified starch Nutrition 0.000 claims description 5
- 239000001814 pectin Substances 0.000 claims description 5
- 229920001277 pectin Polymers 0.000 claims description 5
- 235000010987 pectin Nutrition 0.000 claims description 5
- 102000007544 Whey Proteins Human genes 0.000 claims description 4
- 108010046377 Whey Proteins Proteins 0.000 claims description 4
- 235000020247 cow milk Nutrition 0.000 claims description 4
- 229920001817 Agar Polymers 0.000 claims description 3
- 108010010803 Gelatin Proteins 0.000 claims description 3
- 239000008272 agar Substances 0.000 claims description 3
- 235000010419 agar Nutrition 0.000 claims description 3
- 239000003795 chemical substances by application Substances 0.000 claims description 3
- 239000008273 gelatin Substances 0.000 claims description 3
- 229920000159 gelatin Polymers 0.000 claims description 3
- 235000019322 gelatine Nutrition 0.000 claims description 3
- 235000011852 gelatine desserts Nutrition 0.000 claims description 3
- 235000021119 whey protein Nutrition 0.000 claims description 3
- 235000020251 goat milk Nutrition 0.000 claims description 2
- 235000020252 horse milk Nutrition 0.000 claims description 2
- 235000003599 food sweetener Nutrition 0.000 claims 1
- 238000000265 homogenisation Methods 0.000 claims 1
- 239000003765 sweetening agent Substances 0.000 claims 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 12
- 235000014655 lactic acid Nutrition 0.000 abstract description 6
- 239000004310 lactic acid Substances 0.000 abstract description 6
- 230000004888 barrier function Effects 0.000 abstract description 3
- 235000015140 cultured milk Nutrition 0.000 description 8
- 238000004321 preservation Methods 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 6
- 230000008901 benefit Effects 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 235000013365 dairy product Nutrition 0.000 description 3
- 238000011112 process operation Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 241000186660 Lactobacillus Species 0.000 description 2
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 2
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 241000194020 Streptococcus thermophilus Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 235000021433 fructose syrup Nutrition 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 229940039696 lactobacillus Drugs 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 208000001613 Gambling Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 102000004407 Lactalbumin Human genes 0.000 description 1
- 108090000942 Lactalbumin Proteins 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 150000004965 peroxy acids Chemical class 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- CEIZFXOZIQNICU-UHFFFAOYSA-N tenuazonic acid Chemical compound CCC(C)C1NC(=O)C(C(C)=O)=C1O CEIZFXOZIQNICU-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/137—Thickening substances
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention disclosesViable bacteria type normal temperature yoghourt and a preparation method thereof. The raw materials of the viable bacteria type normal temperature yoghourt comprise conventional raw materials of yoghourt, wherein the content of sucrose is 0.6-0.8%, and the content of protein in the raw materials is 2.95-4.69%; the percentage is the mass percentage of the total mass of the raw materials; the starter of the yoghourt is brand
AcidifixTMA leavening agent; the method comprises the following specific steps: 1) mixing raw materials except for a leavening agent; 2) homogenizing and sterilizing the material obtained in the step 1) to obtain a fermentation substrate; 3) cooling the fermentation substrate in the step 2), and adding a leaven for fermentation; 4) adding a sweet substance without sucrose into the substrate fermented in the step 3), uniformly stirring, and filling to obtain the live bacterial type normal temperature yoghourt. The yogurt breaks through the technical barrier of no viable bacteria of the normal-temperature yogurt, and the acidity, state, taste and lactic acid bacteria number of the yogurt are kept stable within the shelf life of the yogurt placed at normal temperature.
Description
Technical Field
The invention relates to the field of dairy products, in particular to a live bacterium type normal-temperature yoghourt and a preparation method thereof.
Background
In recent years, yogurt is highly preferred by consumers for its good taste and physiological function. The yoghourt is a food prepared by fermenting cow milk serving as a main raw material through lactic acid bacteria. Because the live bacteria have the probiotic function and generate a plurality of physiological active substances in the fermentation process, the yoghourt not only has all the advantages of milk, but also adds a plurality of nutrient substances beneficial to human bodies on the basis and gives consideration to all the benefits of the fermented product. The yoghourt is a food with good health care function, and has the health care functions of regulating gastrointestinal flora, improving the immune system of the organism, inhibiting tumor, reducing cholesterol level, inhibiting vivotoxin and delaying the aging of the organism.
However, with the popularization of yogurt products and the expansion of sales areas, continuous cold chain transportation, even cold storage and preservation cannot be realized in many places in China, so in recent years, various manufacturers compete to provide normal-temperature yogurt. At present, the normal-temperature yoghourt realizes the stability of the product state and the acidity in the shelf life in a mode of re-sterilization after fermentation, namely, lactic acid bacteria killing, thereby achieving the aim of normal-temperature storage. Thus, the benefits of the active species to the human body are lost, some biologically active material is lost, and the production cost is increased in the production process. However, due to the characteristic that lactobacillus can be continuously fermented and grown in the product at normal temperature, a technical barrier is formed, and no viable bacteria type normal-temperature yoghourt exists all the time.
Disclosure of Invention
The invention aims to solve the technical problem of overcoming the defects that the normal-temperature yoghourt in the prior art does not have viable bacteria, the product state and the taste are poor due to the continuous growth of the viable bacteria in the yoghourt at normal temperature, and the product cannot be stored at normal temperature and must kill the viable bacteria, and provides the viable bacteria type normal-temperature yoghourt with the viable bacteria and the preparation method thereof.
The invention provides a preparation method of live bacteria type normal temperature yoghourt, which comprises the following steps of preparing conventional raw materials of yoghourt, wherein the content of sucrose is 0.6-0.8%, and the content of protein in the raw materials is 2.95-4.69%; the percentage is the mass percentage of the total mass of the raw materials; the starter of the yoghourt is brand
AcidifixTMA leavening agent; the method comprises the following specific steps: 1) mixing raw materials except for a leavening agent; 2) homogenizing and sterilizing the material obtained in the step 1) to obtain a fermentation substrate; 3) will step withCooling the fermentation substrate in the step 2), and adding a leaven for fermentation; 4) adding a sweet substance without sucrose into the substrate fermented in the step 3), uniformly stirring, and filling to obtain the live bacterial type normal temperature yoghourt.
In the invention, the conventional raw materials of the yoghourt are conventional raw materials. The raw material formula of the viable bacteria type normal temperature yoghourt generally comprises the following components: raw milk, cane sugar, milk protein powder, a thickening agent and a fermenting agent. The content of the milk protein powder can be 0-3%, and the percentage is the mass percentage of the total mass of the raw materials. The addition amount of the thickening agent is 0-0.8%, and the percentage is the mass percentage of the total mass of the raw materials. The content percentage of the protein in the raw materials, wherein the raw materials refer to the raw materials of the viable bacteria type normal temperature yoghourt, and the viable bacteria type normal temperature yoghourt specifically comprises raw milk, cane sugar, milk protein powder, a thickening agent and a fermenting agent.
In the invention, the sucrose is the sucrose conventionally used in the field, and the addition amount of the sucrose is preferably 0.65-0.75%.
The raw milk is conventional in the field, and can be cow milk, goat milk, horse milk and the like, and is preferably cow milk, namely natural mammary secretion squeezed from normal breasts of healthy cows. The raw milk is pretreated according to the conventional method in the field, meets the requirements of GB-19301 national food safety standard-raw milk, and generally has a protein content of about 3% by mass. The addition amount of the raw milk is the conventional addition amount in the field, preferably 96.395-98.38%, and the percentage is the mass percentage of the total mass of the raw milk.
Wherein the milk protein powder is conventional milk protein powder in the field, preferably whole milk protein powder or whey protein powder with the milk protein mass content of 60-80%. The addition amount of the milk protein powder is preferably 2-3%, and the percentage is the mass percentage of the total mass of the raw materials.
Wherein, the thickening agent is commonly used in yoghurt products, and is preferably one or more of modified starch, agar, pectin and gelatin.
In the present invention,the leaven
AcidifixTMIncluding Lactobacillus bulgaricus (Lactobacillus delbrueckii subsp. bulgaricus) and Streptococcus thermophilus (Streptococcus thermophilus). The addition amount of the leavening agent is the conventional addition amount in the field, preferably 0.005-0.02%, and the percentage is the mass percentage of the total mass of the raw materials. The leaven of the invention
AcidifixTMFrom the Korea Henshen (Beijing) trade company Limited.
In the present invention, the sucrose-free sweet substance is a sucrose-free sweet substance conventionally used in the art, and includes various sucrose-free natural sweet substances and synthetic sweet substances, and glucose-fructose syrup and/or jam are preferred in the present invention. The preferable technical scheme adopts non-food additives and the non-food additives are used as ingredients of food, so that the requirements on the mouthfeel are met, the natural advantages of the raw materials are realized, and the product has stronger market competitiveness.
The high fructose syrup is starch sugar crystal prepared by hydrolyzing and isomerizing plant starch, consists of glucose and fructose, has sweetness close to that of sucrose with the same concentration, and is widely applied to the food and beverage industry. The addition amount of the high fructose corn syrup is preferably 5.2-7.4%, more preferably 6.5-7.5%, and the percentage is the mass percentage of the total mass of the substrate after fermentation in the step 4).
The jam is prepared from common fruity raw materials in yoghourt by the processes of pretreatment, addition of water and cane sugar for blending, sterilization and the like. Preferably, the sugar degree (soluble solid (calculated by 20 ℃) of the jam is 25-32% (detection method GB/T10786). The addition amount of the jam is preferably 20-30%, and the percentage is the mass percentage of the total mass of the substrate fermented in the step 4).
In the step 1), the mixing of the raw materials except the leavening agent is the conventional process operation in the field, and preferably: heating milk to 40-50 ℃, adding other raw materials, and mixing for 15-30 min.
In the step 2), the homogenizing temperature is the conventional temperature in the field, and preferably 60-65 ℃; the homogenizing pressure is a conventional pressure in the art, preferably 18 to 25MPa, and more preferably 18 to 20 MPa. The sterilization is a conventional sterilization mode in the field, and preferably, the sterilization temperature is 90-135 ℃, and the sterilization time is 5-600 seconds.
In step 3), the final temperature of the cooling is also the fermentation temperature, which is a conventional temperature in the art, preferably 39 to 43 ℃, and more preferably 40 to 42 ℃.
In the step 3), the fermentation end point is a conventional end point in the field, preferably the pH value of the fermentation substrate is 4.3-4.8, and the acidity reaches 70-80 DEG T; more preferably, the pH value is 4.4-4.6, and the acidity reaches 75-80 DEG T.
The process operations described in step 4) are all conventional process operations in the art.
The invention also provides the viable bacteria type normal temperature yoghourt prepared by the preparation method of the viable bacteria type normal temperature yoghourt.
On the basis of the common knowledge in the field, the above preferred conditions can be combined randomly to obtain the preferred embodiments of the invention.
The reagents and starting materials used in the present invention are commercially available.
The positive progress effects of the invention are as follows: the normal-temperature yoghourt containing the active lactic acid bacteria and the preparation method thereof break through the consistent sterilization treatment of the normal-temperature yoghourt, the prepared yoghourt has live bacteria, but the lactic acid bacteria do not grow and produce acid, do not die per se, and do not damage the product state; the viable count is stable before and after being stored for 30 days at normal temperature, the original state, the taste and the flavor are basically kept consistent, and the dual advantages of the efficacy of the active lactobacillus and the convenience at normal temperature are achieved; the technical barrier of no viable bacteria of the normal-temperature yoghourt is overcome, and the blank of the products is filled; and the fermented yoghourt in the production process does not need to be cooled and directly filled, so that the equipment investment is reduced, the production energy consumption is reduced, and the production cost is greatly controlled.
Detailed Description
The invention is further illustrated by the following examples, which are not intended to limit the scope of the invention. The experimental methods without specifying specific conditions in the following examples were selected according to the conventional methods and conditions, or according to the commercial instructions.
In the following examples, the sources of the raw materials used were:
raw milk, whole/skim milk powder, cream: dairy products second plant, Guangming Dairy products GmbH.
Milk protein powder: davilin International trade, Inc. The milk protein powder contains 60% of milk protein
The whole milk protein powder or the whey protein powder with 80 percent of milk protein content.
High fructose syrup, jam: gambling agriculture science and technology limited.
Example 1
The formula is as follows:
the process comprises the following steps:
1. heating milk to 40 deg.C, adding sucrose and whole milk protein powder, stirring for 30 min;
2. heating the material obtained in the step 1 to 60 ℃, homogenizing at 60 ℃ and 20Mpa, and sterilizing at 90 ℃ for 600s to obtain a fermentation substrate;
3. cooling the fermentation substrate obtained in the step 2 to 39 ℃, adding a leavening agent, and fermenting at a heat preservation condition until the final acidity reaches 80 DEG T;
4. and (3) adding 7.4% (w/w) of high fructose corn syrup into the fermented milk obtained in the step (3), stirring for 5-10 min, filling, and storing at normal temperature.
Protein content in the raw material 4.69%, pH: 4.78.
example 2
The formula is as follows:
the process comprises the following steps:
1. heating milk to 50 deg.C, adding sucrose, modified starch and agar, stirring for 15 min;
2. heating the material obtained in the step 1 to 65 ℃, homogenizing at 65 ℃ and 18Mpa, and sterilizing at 135 ℃ for 5s to obtain a fermentation substrate;
3. cooling the fermentation substrate obtained in the step 2 to 43 ℃, adding a leavening agent, and fermenting at a heat preservation condition until the final acidity is 70 DEG T;
4. and (3) adding 5.2% (w/w) of high fructose corn syrup into the fermented milk obtained in the step (3), stirring for 5-10 min, filling, and storing at normal temperature.
Protein content in the raw material 2.95%, pH: 4.35.
example 3
The formula is as follows:
the process comprises the following steps:
1. heating milk to 50 deg.C, adding sucrose, whole milk protein powder, modified starch, and pectin, stirring for 15 min;
2. heating the material obtained in the step 1 to 60 ℃, homogenizing at 60 ℃ and 25Mpa, and sterilizing at 90 ℃ for 600s to obtain a fermentation substrate;
3. cooling the fermentation substrate obtained in the step 2 to 40 ℃, adding a leavening agent, and fermenting at a heat preservation condition until the final acidity is 75 DEG T;
4. and (3) adding 30% (w/w) of jam (with the sugar degree of 25%) into the fermented milk obtained in the step (3), stirring for 5-10 min, filling, and storing at normal temperature.
Protein content in the raw material 3.81%, pH: 4.55.
example 4
The formula is as follows:
the process comprises the following steps:
1. heating milk to 50 deg.C, adding sucrose, lactalbumin powder, gelatin, and pectin, stirring for 15 min;
2. heating the material obtained in the step 1 to 60 ℃, homogenizing at 60 ℃ and 25Mpa, and sterilizing at 90 ℃ for 600s to obtain a fermentation substrate;
3. cooling the fermentation substrate obtained in the step 2 to 42 ℃, adding a leavening agent, and fermenting at a heat preservation condition until the final acidity is 70 DEG T;
4. and (3) adding 20% (w/w) of jam (with the sugar degree of 32%) into the fermented milk obtained in the step (3), stirring for 5-10 min, filling, and storing at normal temperature.
Protein content in the raw material 4.12%, pH: 4.46.
comparative example 1 use of conventional leavening agent
The formula is as follows:
the process comprises the following steps:
1. heating milk to 40 deg.C, adding sucrose and whole milk protein powder, stirring for 30 min;
2. heating the material obtained in the step 1 to 60 ℃, homogenizing at 60 ℃ and 20Mpa, and sterilizing at 90 ℃ for 600s to obtain a fermentation substrate;
3. cooling the fermentation substrate obtained in the step 2 to 39 ℃, adding a leavening agent, and fermenting at a heat preservation condition until the final acidity reaches 80 DEG T;
4. and (3) adding 7.4% (w/w) of high fructose corn syrup into the fermented milk obtained in the step (3), stirring for 5-10 min, filling, and storing at normal temperature.
Protein content in the raw material 4.69%, pH: 4.50.
comparative example 2 Low protein content
The formula is as follows:
the process comprises the following steps:
1. heating raw milk to 40 deg.C, adding sucrose, modified starch, pectin, and water, stirring for 30 min;
2. heating the material obtained in the step 1 to 60 ℃, homogenizing at 60 ℃ and 20Mpa, and sterilizing at 90 ℃ for 600s to obtain a fermentation substrate;
3. cooling the fermentation substrate obtained in the step 2 to 39 ℃, adding a leaven, preserving heat and fermenting until the end-point acidity is 60 DEG T;
4. and (3) adding 7.4% (w/w) of high fructose corn syrup into the fermented milk obtained in the step (3), stirring for 5-10 min, filling, and storing at normal temperature.
Protein content in the raw material 2.3%, pH: 5.00.
the fermentation time of the comparative example is doubled compared with the example, but the acidity still does not reach the ideal 70 DEG T.
Comparative example 3-sucrose is added in the common yogurt
The formula is as follows:
the process comprises the following steps:
1. heating milk to 50 deg.C, adding sucrose and whole milk protein powder, stirring for 15 min;
2. heating the material obtained in the step 1 to 60 ℃, homogenizing at 60 ℃ and 25Mpa, and sterilizing at 90 ℃ for 600s to obtain a fermentation substrate;
3. cooling the fermentation substrate obtained in the step 2 to 40 ℃, adding a leavening agent, and fermenting under the condition of heat preservation until the final acidity is 72 ℃ T;
4. and (5) filling and storing at normal temperature.
Protein content in the raw material 3.67%, pH: 4.50.
comparative example 4 too high protein content
The formula is as follows:
the process comprises the following steps:
1. heating milk to 40 deg.C, adding sucrose and whole milk protein powder, stirring for 30 min;
2. heating the material obtained in the step 1 to 60 ℃, homogenizing at 60 ℃ and 20Mpa, and sterilizing at 90 ℃ for 600s to obtain a fermentation substrate;
3. cooling the fermentation substrate obtained in the step 2 to 39 ℃, adding a leavening agent, and fermenting at a heat preservation condition until the final acidity reaches 80 DEG T;
4. and (3) adding 7.4% (w/w) of high fructose corn syrup into the fermented milk obtained in the step (3), stirring for 5-10 min, filling, and storing at normal temperature.
Protein content in the raw material 6%, pH: 5.12.
the problems of the product are as follows: 1. when the fermentation is finished when the titrated acidity reaches 80T due to the excessively high protein, the pH of the product does not reach the predetermined acidity, and thus the feeling of acidity is insufficient. 2. The protein is too high, the fermentation speed is high, the strain produces acid quickly, and meanwhile, the flavor substances are generated too little, so that the product flavor is insufficient. 3. The protein is too high, the protein stability is poor, and the protein is not suitable for long-time storage at normal temperature.
Effect example 1
Sensory evaluation is carried out on the products of the examples after being stored for 30 days at normal temperature, and the results show that the products of the examples are basically consistent in state, taste and flavor at the beginning and the end of the quality guarantee period. Then, the related indexes are detected,
the results are given in the following table:
as can be seen from the table above, the product of the embodiment of the invention is placed at normal temperature within the shelf life, the acidity and the state of the product are not influenced, the viable count is stable, and the taste and flavor are stable. The comparative product has the disadvantages of layering, serious whey precipitation, peracid taste and serious attenuation of the number of lactic acid bacteria, and does not accord with the standard of fermented milk any more.
Claims (10)
1. The preparation method of the viable bacteria type normal temperature yoghourt is characterized in that raw materials of the viable bacteria type normal temperature yoghourt comprise conventional raw materials of the yoghourt, wherein the conventional raw materials of the yoghourt comprise: raw milk, cane sugar, milk protein powder, a thickening agent and a fermenting agent; the addition amount of the milk protein powder is 0-3%; the addition amount of the thickening agent is 0-0.8%; the addition amount of the sucrose is 0.6-0.8%, and the content of protein in the raw material is 2.95-4.69%; the percentage is the mass percentage of the total mass of the raw materials; the leaven is YoFlex Acidifix A leaven; the addition amount of the leavening agent is 0.005-0.02%, and the percentage is the mass percentage of the total mass of the raw materials; the method comprises the following specific steps: 1) mixing raw materials except for a leavening agent; 2) homogenizing and sterilizing the material obtained in the step 1) to obtain a fermentation substrate; 3) cooling the fermentation substrate in the step 2), and adding a leaven for fermentation; the cooling end point temperature is 39-43 ℃; the fermentation end point is that the pH value of the fermentation substrate is 4.3-4.8, and the acidity reaches 70-80 DEG T; 4) adding a sweet substance without sucrose into the substrate fermented in the step 3), uniformly stirring, and filling to obtain the live bacterial type normal temperature yoghourt.
2. The preparation method according to claim 1, wherein the sucrose is added in an amount of 0.65 to 0.75% by mass based on the total mass of the raw materials.
3. The method of claim 1, wherein the raw milk is one or more of cow's milk, goat's milk, and horse's milk; the addition amount of the raw milk is 96.395-98.38%, and the percentage is mass percent of the total mass of the raw milk.
4. The preparation method of claim 1, wherein the milk protein powder is whole milk protein powder or whey protein powder with a milk protein mass content of 60-80%.
5. The method of claim 1, wherein the thickener is one or more of modified starch, agar, pectin, and gelatin.
6. The process according to claim 1, wherein the sucrose-free sweetening agent is glucose-fructose syrup and/or jam;
wherein the addition amount of the high fructose corn syrup is 5.2-7.4%, and the percentage is the mass percentage of the total mass of the substrate fermented in the step 4); the sugar degree of the jam is 25-32%; the adding amount of the jam is 20-30%, and the percentage is the mass percentage of the total mass of the substrate fermented in the step 4).
7. The method according to claim 6, wherein the high fructose corn syrup is added in an amount of 6.5 to 7.5% by mass based on the total mass of the fermented substrate in step 4).
8. The method according to claim 1, wherein in step 1), the raw materials other than the starter are mixed as follows: heating milk to 40-50 ℃, adding other raw materials, and mixing for 15-30 min;
and/or in the step 2), the homogenizing temperature is 60-65 ℃; the homogenizing pressure is 18-25 MPa; the sterilization temperature is 90-135 ℃, and the sterilization time is 5-600 seconds;
and/or in the step 3), the cooling end point temperature is 40-42 ℃;
and/or in the step 3), the end point of the fermentation is that the pH value of the fermentation substrate is 4.4-4.6, and the acidity reaches 75-80 DEG T.
9. The method according to claim 8, wherein the homogenization temperature in step 2) is 60 to 65 ℃; the homogenizing pressure is 18-20 MPa; the sterilization temperature is 90-135 ℃, and the sterilization time is 5-600 seconds.
10. The viable bacteria type normal temperature yoghourt prepared by the preparation method of the viable bacteria type normal temperature yoghourt according to any one of claims 1-9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510718807.3A CN105325541B (en) | 2015-10-29 | 2015-10-29 | Viable bacteria type normal-temperature yoghourt and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510718807.3A CN105325541B (en) | 2015-10-29 | 2015-10-29 | Viable bacteria type normal-temperature yoghourt and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105325541A CN105325541A (en) | 2016-02-17 |
| CN105325541B true CN105325541B (en) | 2020-11-03 |
Family
ID=55276527
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510718807.3A Active CN105325541B (en) | 2015-10-29 | 2015-10-29 | Viable bacteria type normal-temperature yoghourt and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105325541B (en) |
Families Citing this family (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106035653A (en) * | 2016-06-03 | 2016-10-26 | 浙江鸣食品股份有限公司 | Viable bacterium type yoghourt for normal atmospheric temperature sales and making method of viable bacterium type yoghourt |
| CN109497136A (en) * | 2017-09-14 | 2019-03-22 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of post-fermentation room temperature viable bacteria sour milk and preparation method thereof |
| MX2020004347A (en) * | 2017-11-10 | 2020-08-13 | Tetra Laval Holdings & Finance | Preparation of fermented dairy products for ambient distribution. |
| CN109497149A (en) * | 2018-12-29 | 2019-03-22 | 光明乳业股份有限公司 | A kind of compound probiotic Yoghourt and preparation method thereof |
| CN109619180B (en) * | 2018-12-30 | 2022-09-23 | 光明乳业股份有限公司 | Viable bacteria type normal-temperature fermented milk and preparation method thereof |
| CN110973251A (en) * | 2019-12-20 | 2020-04-10 | 光明乳业股份有限公司 | Yoghourt capable of being refrigerated and containing live bacteria and preparation method thereof |
| CN110973253A (en) * | 2019-12-20 | 2020-04-10 | 光明乳业股份有限公司 | Fruit yoghourt capable of being stored at normal temperature and preparation method thereof |
| CN111011500A (en) * | 2019-12-24 | 2020-04-17 | 光明乳业股份有限公司 | Sugar acid reducing milk and preparation method thereof |
| CN111011505A (en) * | 2019-12-30 | 2020-04-17 | 光明乳业股份有限公司 | Relieving and pressure-reducing yoghourt and preparation method thereof |
| CN114052081A (en) * | 2021-11-22 | 2022-02-18 | 光明乳业股份有限公司 | Normal-temperature live bacterium yoghourt and preparation method thereof |
| CN116762858A (en) * | 2022-03-07 | 2023-09-19 | 内蒙古伊利实业集团股份有限公司 | A method for preparing fermented milk with live bacteria at room temperature |
| CN114831178B (en) * | 2022-05-30 | 2023-04-28 | 江南大学 | Preparation method of concentrated high-protein yoghourt before fermentation |
| CN115281247A (en) * | 2022-07-13 | 2022-11-04 | 光明乳业股份有限公司 | Lactobacillus fermentum normal-temperature yogurt and preparation method thereof |
| CN115380954A (en) * | 2022-08-26 | 2022-11-25 | 新希望蓝海乳业(北京)有限公司 | Yoghourt and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103843886A (en) * | 2012-12-03 | 2014-06-11 | 内蒙古伊利实业集团股份有限公司 | Fermented milk product preservable at normal temperature and preparation method thereof |
| CN103974624A (en) * | 2011-05-26 | 2014-08-06 | 帝斯曼知识产权资产管理有限公司 | Process for manufacturing of a fermented dairy product |
-
2015
- 2015-10-29 CN CN201510718807.3A patent/CN105325541B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103974624A (en) * | 2011-05-26 | 2014-08-06 | 帝斯曼知识产权资产管理有限公司 | Process for manufacturing of a fermented dairy product |
| CN103843886A (en) * | 2012-12-03 | 2014-06-11 | 内蒙古伊利实业集团股份有限公司 | Fermented milk product preservable at normal temperature and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105325541A (en) | 2016-02-17 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105325541B (en) | Viable bacteria type normal-temperature yoghourt and preparation method thereof | |
| US11617375B2 (en) | Methods for making shelf-stable cultured dairy products | |
| US9167825B2 (en) | Method for manufacturing liquid fermented milk | |
| CN104222270A (en) | Preparation method of lactose-free fermented dairy product | |
| CN103651784A (en) | Fermented milk without food additive and preparation method for fermented milk | |
| JPS6041441A (en) | Multi-culture yogurt, solid spread, cottage cheese and production thereof | |
| CN115500387A (en) | Probiotic quick-fermented yoghourt and preparation method thereof | |
| CN110973254B (en) | Viable bacteria yoghourt capable of being stored at normal temperature and preparation method thereof | |
| CN109832331A (en) | A kind of long shelf-life fermented dairy product and its production method of high nutritive value | |
| CN108056165A (en) | Application of the lactase in the fermentation time for shortening brown fermented milk product | |
| CN111248275A (en) | Fermented milk and method for producing same | |
| CN105176787A (en) | Method for producing piteguo vinegar by means of piteguo pomace and puree | |
| CN111213715B (en) | Preparation method of brown viable bacteria type fermented milk with long shelf life and fermented milk | |
| CN105713839B (en) | A strain of Monascus fumigatus and its application in the preparation of monascus cheese | |
| CN107114474A (en) | The preparation method of Yoghourt | |
| CN110999972A (en) | Double-protein yoghourt and preparation method thereof | |
| RU2548813C1 (en) | Whey beverage production method (versions) | |
| CN114391577B (en) | High calcium flavored fermented milk and preparation method thereof | |
| CN110973252B (en) | De-coolable yoghurt and preparation method thereof | |
| CN106417595A (en) | Preparation method of kiwi fruit and bitter gourd fermented milk | |
| CN114375998A (en) | Pasteurized fermented milk and preparation method thereof | |
| CN120019758A (en) | Kefir fermented product and preparation method thereof | |
| CN114568499A (en) | Method for maintaining activity of lactic acid bacteria in liquid dairy product and liquid dairy product | |
| CN120021673A (en) | Normal-temperature yoghurt and preparation method thereof | |
| CN120021670A (en) | Use of lipase raw materials for maintaining good stability and mouthfeel in live bacteria preparations |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |