CN105875835A - Preparation method of sour milk with long shelf life - Google Patents
Preparation method of sour milk with long shelf life Download PDFInfo
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- CN105875835A CN105875835A CN201510037190.9A CN201510037190A CN105875835A CN 105875835 A CN105875835 A CN 105875835A CN 201510037190 A CN201510037190 A CN 201510037190A CN 105875835 A CN105875835 A CN 105875835A
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Abstract
The invention provides a preparation method of sour milk with long shelf life. The preparation method of the sour milk with long shelf life comprises the following steps: mixing the following raw materials in parts by weight: 838-966.4 parts of milk, 0.5-3 parts of agar, 0.5-3 parts of pectin, 5-20 parts of starch, 1-10 parts of single cream, 10-100 parts of white granulated sugar and 0.5-10 parts of lactalbumin powder, so that a mixed material liquid is prepared; carrying out sterilization by heating the mixed material liquid, and then, adding a fermentation starter, so that a fermented material liquid is prepared; sterilizing the fermented material liquid by using microwave, wherein output power of the microwave is 750-850W; and the microwave-sterilization is composed of the following two steps: Step One, carrying out microwave-sterilization at 50-70 DEG C and keeping the temperature for 35-45 seconds; Step Two, carrying out microwave-sterilization at 80-100 DEG C and keeping the temperature for 15-25 seconds. The preparation method of the sour milk with long shelf life provided by the invention has the following advantages: almost no white floccules and small particles formed by casein are detected in the sour milk during a 5-month storage period at normal temperature (20-30 DEG C); moreover, the sour milk is good in taste and relatively low in the taste of the starch.
Description
Technical field
The present invention relates to the preparation method of a kind of Yoghourt, the preparation method of a kind of yoghourt with long shelf life.
Background technology
Yoghourt with long shelf life it is crucial that re-pasteurization technology, i.e. after Yoghourt fermentation maturation, carry out second time sterilization processing, to kill the especially yeast of the pollution microbes in Yoghourt and mycete, make lactic acid bacteria inactivate simultaneously, so can control the microbiological indicator of product, after product being prevented again, be acidified the generation of problem, extend the Shelf-Life of Yogurt.
Existing yoghourt with long shelf life preparation technology, it is to carry out mix with the Lac Bovis seu Bubali of sterilizing, then at 90 to 95 DEG C, carry out the sterilization of 300 seconds, material cooling after fermentation, again by the material pasteurize after fermentation, obtaining yoghourt with long shelf life, the feature of its maximum is can to save under room temperature state 150 days.Lac Bovis seu Bubali is a kind of thermal sensitivity raw material, and Lac Bovis seu Bubali, after Overheating Treatment, can produce the physics of complexity, chemical reaction, and the heat treatment number of times that Lac Bovis seu Bubali stands is the most, temperature is the highest, and the physics of generation, chemical reaction are the strongest.In the preparation process of existing yoghourt with long shelf life, Lac Bovis seu Bubali is heated often, and heat treatment degree is strong, and local flavor, the nutrient substance of Lac Bovis seu Bubali is destroyed increase.And fermentation milk is after pasteurize, wherein casein is easily gathered into cotton-shaped or granule, affects products taste.
Summary of the invention
It is an object of the invention to provide the preparation method of a kind of yoghourt with long shelf life, be not susceptible to caseins aggregate in preparation process, its yoghourt with long shelf life made is good in taste, and powder sense is relatively low.
The invention provides the preparation method of a kind of yoghourt with long shelf life, including: milk 838 to 966.4 weight portion, agar 0.5 to 3 weight portion, pectin 0.5 to 3 weight portion, starch 5 to 20 weight portion, dilute butter 1 to 10 weight portion, white sugar 10 to 100 weight portion and lactalbumin powder 0.5 to 10 weight portion are mixed, obtains mixed liquor；By mixed liquor pasteurization, then add ferment-fermented, feed liquid after being fermented；And feed liquid microwave disinfection after fermenting；Wherein microwave output power is 750 to 850 W；Microwave disinfection is divided into two steps: the first step: 50 to 70 DEG C, is incubated 35 to 45 seconds, and second step: 80 to 100 DEG C is incubated 15 to 25 seconds.
In another exemplary embodiment of the preparation method of yoghourt with long shelf life, the temperature of mixed liquor pasteurization is 95 to 137 DEG C, time a length of 4 to 900 seconds.
In also a kind of exemplary embodiment of the preparation method of yoghourt with long shelf life, also include being added into fruit grain after fermentation in feed liquid, and carry out microwave disinfection together with feed liquid after fermentation；After wherein fermenting, feed liquid with the proportioning of fruit grain is: after fermentation, feed liquid accounts for weight ratio 80% to 95%, and fruit grain accounts for weight ratio 5% to 20%.The combination of one or more during wherein fruit grain can come from fruit, corn and nut.Owing to fruit grain has carried out microwave disinfection together with feed liquid after fermentation, preferably remain the original local flavor of fruit grain and mouthfeel.
In a kind of exemplary embodiment of the preparation method of yoghourt with long shelf life, the preparation process of mixed liquor is: milk is warmed up to 25 to 45 DEG C, add pectin, agar and starch to stir 7 to 15 minutes, add white sugar, dilute butter and lactalbumin powder to stir 5 to 12 minutes, obtain mixed liquor.
In a kind of exemplary embodiment of the preparation method of yoghourt with long shelf life, before being additionally included in pasteurization, by mixed liquor homogenizing, the pressure of homogenizing is 110 to 160Mpa, temperature 50 to 70 DEG C.
In a kind of exemplary embodiment of the preparation method of yoghourt with long shelf life, leaven is Lactobacillus bulgaricus and streptococcus thermophilus, fermentation temperature 36 to 44 DEG C, and the pH value of fermentation termination is 4.15 to 4.35.
In a kind of exemplary embodiment of the preparation method of yoghourt with long shelf life, fruit grain is selected from the flesh of fruits, the combination of one or more in corn grain and nut bits.
The preparation method of the yoghourt with long shelf life that the present invention provides, its product preserves 5 months periods at room temperature (20 to 30 DEG C), is nearly no detectable casein particle, and products taste is preferable, and powder sense is relatively low.
Detailed description of the invention
In order to technical characteristic, purpose and the effect of invention are more clearly understood from, the detailed description of the invention of the present invention is described in conjunction with following example.
In following example, temperature value and force value are numerical rangies, represent fluctuation range in one embodiment.
Embodiment
1
。
1, raw material: 838 kilograms of milk, 0.5 kilogram of agar, pectin 0.5 kilogram, starch 20 kilograms, 10 kilograms of dilute butter, white sugar double centner and lactalbumin powder 10 kilograms.
2, preparation method:
A, milk is warmed up to 25 to 45 DEG C, adds pectin, agar and starch and stir 7 minutes, add white sugar, dilute butter and lactalbumin powder and stir 12 minutes, obtain mixed liquor；
B, by mixed liquor homogenizing, the pressure of homogenizing is 110 to 160Mpa, temperature 65 to 70 DEG C；
C, by the mixed liquor pasteurization after homogenizing, the temperature of pasteurization is 95 DEG C, time a length of 900 seconds；
D, add when feed liquid is cooled to 36 to 38 DEG C 0.005 kilogram ferment-fermented, feed liquid after being fermented；Wherein leaven is Lactobacillus bulgaricus and streptococcus thermophilus, fermentation temperature 36 to 38 DEG C, and the pH value of fermentation termination is 4.15；
Feed liquid microwave disinfection after e, general's fermentation, microwave output power is 750 to 770W；Microwave disinfection is divided into two steps: the first step: 50 to 55 DEG C, is incubated 35 seconds, and second step: 95 to 100 DEG C is incubated 25 seconds；
F, fill, fill head is 4 to 8 holes, and pore size is 6 to 12mm.
Embodiment
2
。
1, raw material: 872 kilograms of milk, 2 kilograms of agar, pectin 1.99 kilograms, starch 14 kilograms, 7 kilograms of dilute butter, white sugar 80 kilograms and lactalbumin powder 5 kilograms.
2, preparation method:
A, milk is warmed up to 30 to 35 DEG C, adds pectin, agar and starch and stir 15 minutes, add white sugar, dilute butter and lactalbumin powder and stir 5 minutes, obtain mixed liquor；
B, by mixed liquor homogenizing, the pressure of homogenizing is 110 to 160Mpa, temperature 60 to 65 DEG C；
C, by the mixed liquor pasteurization after homogenizing, the temperature of pasteurization is 115 DEG C, time a length of 4 seconds；
D, add when feed liquid is cooled to 38 to 40 DEG C 0.01 kilogram ferment-fermented, feed liquid after being fermented；Wherein leaven is Lactobacillus bulgaricus and streptococcus thermophilus, fermentation temperature 38 to 40 DEG C, and the pH value of fermentation termination is 4.35；
E, fruit grain (being selected from: blue berry granule) is added into fermentation online after feed liquid being mixed by static mixer；After wherein fermenting, feed liquid with the proportioning of fruit grain is: after fermentation, feed liquid accounts for weight ratio 80%, and fruit grain accounts for weight ratio 20%；
F, will with the addition of feed liquid microwave disinfection after the fermentation of fruit grain, microwave output power is 770 to 790 W；Microwave disinfection is divided into two steps: the first step: 55 to 60 DEG C, is incubated 45 seconds, and second step: 90 to 95 DEG C is incubated 15 seconds；
G, fill, fill head is 4 to 8 holes, and pore size is 6 to 12mm.
Embodiment
3
。
1, raw material: 912.9 kilograms of milk, 1 kilogram of agar, pectin 1.02 kilograms, starch 13 kilograms, 4 kilograms of dilute butter, white sugar 50 kilograms and lactalbumin powder 3 kilograms.
2, preparation method:
A, milk is warmed up to 35 to 40 DEG C, adds pectin, agar and starch and stir 10 minutes, add white sugar, dilute butter and lactalbumin powder and stir 10 minutes, obtain mixed liquor；
B, by mixed liquor homogenizing, the pressure of homogenizing is 110 to 160Mpa, temperature 55 to 60 DEG C；
C, by the mixed liquor pasteurization after homogenizing, the temperature of pasteurization when being 115 DEG C a length of 25 seconds；
D, add when feed liquid is cooled to 40 to 43 DEG C 0.08 kilogram ferment-fermented, feed liquid after being fermented；Wherein leaven is Lactobacillus bulgaricus and streptococcus thermophilus, fermentation temperature 40 to 43 DEG C, and the pH value of fermentation termination is 4.25；
E, fruit grain (being selected from: oat grain) is added into fermentation online after feed liquid being mixed by static mixer；After wherein fermenting, feed liquid with the proportioning of fruit grain is: after fermentation, feed liquid accounts for weight ratio 95%, and fruit grain accounts for weight ratio 5%；
F, will with the addition of feed liquid microwave disinfection after the fermentation of fruit grain, microwave output power is 790 to 820 W；Microwave disinfection is divided into two steps: the first step: 60 to 65 DEG C, is incubated 40 seconds, and second step: 85 to 90 DEG C is incubated 20 seconds；
G, fill, fill head is 4 to 8 holes, and pore size is 6 to 12mm.
Embodiment
4
。
1, raw material: 966.4 kilograms of milk, 3 kilograms of agar, pectin 3 kilograms, starch 5 kilograms, 1 kilogram of dilute butter, white sugar 10 kilograms and lactalbumin powder 0.5 kilogram.
2, preparation method:
A, milk is warmed up to 40 to 45 DEG C, adds pectin, agar and starch and stir 9 minutes, add white sugar, dilute butter and lactalbumin powder and stir 11 minutes, obtain mixed liquor；
B, by mixed liquor homogenizing, the pressure of homogenizing is 110 to 160Mpa, temperature 50 to 55 DEG C；
C, by the mixed liquor pasteurization after homogenizing, the temperature of pasteurization is 125 DEG C, time a length of 15 seconds；
D, add when feed liquid is cooled to 43 to 45 DEG C 0.1 kilogram ferment-fermented, feed liquid after being fermented；Wherein leaven is Lactobacillus bulgaricus and streptococcus thermophilus, fermentation temperature 43 to 44 DEG C, and the pH value of fermentation termination is 4.20；
E, fruit grain (being selected from: Semen Juglandis granule) is added into fermentation online after feed liquid being mixed by static mixer；After wherein fermenting, feed liquid with the proportioning of fruit grain is: after fermentation, feed liquid accounts for weight ratio 85%, and fruit grain accounts for weight ratio 15%；
F, will with the addition of feed liquid microwave disinfection after the fermentation of fruit grain, microwave output power is 820 to 850 W；Microwave disinfection is divided into two steps: the first step: 65 to 70 DEG C, is incubated 37 seconds, and second step: 80 to 85 DEG C is incubated 17 seconds；
G, fill, fill head is 4 to 8 holes, and pore size is 6 to 12mm.
Comparative example
1
。
1, raw material: identical with the raw material described in embodiment 1.
2, preparation method: on the basis of embodiment 1, replaces as follows by step e, and remaining step and parameter are the most same as in Example 1.
Step e: feed liquid pasteurization after fermenting, sterilization temperature is 70 to 85 DEG C, duration 35 seconds.
Comparative example
2
。
1, raw material: 838 kilograms of milk, stabilizer 21 kilograms (being combined by weight 12:2:2:1.5 by starch, xanthan gum, guar gum, pectin), 10 kilograms of dilute butter, white sugar double centner and lactalbumin powder 10 kilograms.
2, preparation method: identical with the preparation method described in embodiment 1.
Casein particle detects.
Method: whether there is White Flocculus and little granule in perusal product.
Detecting the product of embodiment 1 to 4 and comparative example 1 and 2 the most in aforementioned manners, detection time point is set to harsh output and room temperature (20 to 30 DEG C) preserves 5 months, and testing result is as shown in the table:
| Harsh output | Room temperature (20 to 30 DEG C) preserves 5 months | |
| Embodiment 1 | Without white flocculus and little granule | Without white flocculus and little granule |
| Embodiment 2 | Without white flocculus and little granule | Without white flocculus and little granule |
| Embodiment 3 | Without white flocculus and little granule | Without white flocculus and little granule |
| Embodiment 4 | Without white flocculus and little granule | Without white flocculus and little granule |
| Comparative example 1 | There is white flocculus | Having white flocculus and little granule, milk surum separates out |
| Comparative example 2 | Without white flocculus and little granule | Having white flocculus, milk surum separates out |
Products taste detects.
1, standard specimen method is chosen: discussion method.After all products are tasted by trial test personnel, each select and think and meet one or several product of product standard specimen feature, the product that the statistics frequency of occurrences is the highest, then discuss with everybody and reach an agreement.
2, use 5 scaling laws, further confirm that test sample and the concrete difference of standard specimen and the size of degree thereof.Evaluation criterion: consistent with standard specimen, makes 0 score；More weak than standard specimen, make-2 to-1 scores；Stronger than standard specimen, make 1 to 2 score.Separately, there are other sensory handicapses, ask tester to mark and illustrate.
3, concrete sensory attribute of tasting is: denseness in Olibanum taste, fermented flavour, sweet sense, sensation of aching, powder sense, mouth；Marking is substandard product less than-2 or higher than 2.
4, detection: detecting the product of embodiment 1 to 4 and comparative example 1 and 2 the most in aforementioned manners, testing result is as follows:
Standard specimen sample: Olibanum taste 0；Fermented flavour 0；Sweet sense 0；Sensation of aching 0；Powder sense 0；Denseness 0 in Kou；
Embodiment 1: Olibanum taste 0.5；Fermented flavour 0；Sweet sense 0；Sensation of aching 0；Powder sense 0；Denseness 0 in Kou；
Embodiment 2: Olibanum taste 0；Fermented flavour 1；Sweet sense 0；Sensation of aching 0；Powder sense 0；Denseness 0 in Kou；
Embodiment 3: Olibanum taste 0；Fermented flavour 0；Sweet sense-1；Sensation of aching 0；Powder sense 0；Denseness 0 in Kou；
Embodiment 4: Olibanum taste 0；Fermented flavour 0；Sweet sense 0；Sensation of aching 2；Powder sense 0；Denseness 0 in Kou；
Comparative example 1: Olibanum taste-1；Fermented flavour-2.5；Sweet sense 0；Sensation of aching；Powder sense 3；Denseness-2.5 in Kou；
Comparative example 2: Olibanum taste-1；Fermented flavour-3；Sweet sense 0；Sensation of aching-0.5；Powder sense 3.5；Denseness 2.5 in Kou.
In this article, " schematically " expression " serves as example, example or explanation ", and any embodiment being described herein as " schematically " should not be construed to a kind of preferred or more advantage technical scheme.
In this article, the restriction on the mathematics of the also non-critical such as " equal ", " identical " and/or geometry meaning, also comprise it will be appreciated by those skilled in the art that and the error of the permission such as production or use.Except as otherwise noted, numerical range herein not only includes the gamut in two end points, also includes being contained in some subranges therein.
It is to be understood that, although this specification describes according to each embodiment, but the most each embodiment only comprises an independent technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should be using description as an entirety, technical scheme in each embodiment can also form, through appropriately combined, other embodiments that it will be appreciated by those skilled in the art that.
The a series of detailed description of those listed above is only for illustrating of the possible embodiments of the present invention; they also are not used to limit the scope of the invention; all equivalent embodiments made without departing from skill of the present invention spirit or change; as feature combination, split or repeat, should be included within the scope of the present invention.
Claims (7)
1. the preparation method of a yoghourt with long shelf life, it is characterised in that including:
Milk 838 to 966.4 weight portion, agar 0.5 to 3 weight portion, pectin 0.5 to 3 weight portion, starch 5 to 20 weight portion, dilute butter 1 to 10 weight portion, white sugar 10 to 100 weight portion and lactalbumin powder 0.5 to 10 weight portion are mixed, obtains mixed liquor；
By described mixed liquor pasteurization, then add ferment-fermented, feed liquid after being fermented；And
By feed liquid microwave disinfection after described fermentation；Wherein microwave output power is 750 to 850 W；Described microwave disinfection is divided into two steps: the first step: 50 to 70 DEG C, is incubated 35 to 45 seconds, and second step: 80 to 100 DEG C is incubated 15 to 25 seconds.
2. the preparation method of yoghourt with long shelf life as claimed in claim 1, wherein, the temperature of described mixed liquor pasteurization is 95 to 137 DEG C, time a length of 4 to 900 seconds.
3. the preparation method of yoghourt with long shelf life as claimed in claim 1, wherein, also includes being added into fruit grain after described fermentation in feed liquid, and carries out described microwave disinfection together with feed liquid after described fermentation；After wherein said fermentation, feed liquid with the proportioning of described fruit grain is: after described fermentation, feed liquid accounts for weight ratio 80% to 95%, and described fruit grain accounts for weight ratio 5% to 20%.
4. the preparation method of yoghourt with long shelf life as claimed in claim 1, wherein, the preparation process of described mixed liquor is: described milk is warmed up to 25 to 45 DEG C, add described pectin, described agar and described starch to stir 7 to 15 minutes, add described white sugar, described dilute butter and described lactalbumin powder to stir 5 to 12 minutes, obtain described mixed liquor.
5. the preparation method of yoghourt with long shelf life as claimed in claim 1, wherein, before being additionally included in described pasteurization, by described mixed liquor homogenizing, the pressure of homogenizing is 110 to 160Mpa, temperature 50 to 70 DEG C.
6. the preparation method of yoghourt with long shelf life as claimed in claim 1, wherein said leaven is Lactobacillus bulgaricus and streptococcus thermophilus, fermentation temperature 36 to 44 DEG C, and the pH value of fermentation termination is 4.15 to 4.35.
7. the preparation method of yoghourt with long shelf life as claimed in claim 3, wherein said fruit grain is selected from the flesh of fruits, the combination of one or more in corn grain and nut bits.
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Cited By (12)
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| CN106538699A (en) * | 2016-11-08 | 2017-03-29 | 福建省农业科学院农业生物资源研究所 | A kind of preparation method of soybean whey protein lactobacillus-fermented drink |
| CN106615112A (en) * | 2016-12-23 | 2017-05-10 | 皇氏集团股份有限公司 | Normal-temperature yoghourt added with grain granules and preparation method of normal-temperature yoghourt |
| CN106665828A (en) * | 2016-11-16 | 2017-05-17 | 孙宁 | Production technology of yak yogurt with relatively long shelf life |
| CN107027888A (en) * | 2016-12-23 | 2017-08-11 | 皇氏集团股份有限公司 | A kind of normal-temperature yoghourt for adding fruit particle and preparation method thereof |
| CN107821595A (en) * | 2017-12-04 | 2018-03-23 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of corn yoghourt and preparation method thereof |
| CN108208166A (en) * | 2016-12-21 | 2018-06-29 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt with long shelf life and preparation method thereof |
| CN108208165A (en) * | 2016-12-15 | 2018-06-29 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of yoghourt with long shelf life for not adding stabilizer and preparation method thereof |
| CN108208167A (en) * | 2016-12-21 | 2018-06-29 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt with long shelf life and preparation method thereof |
| CN112514981A (en) * | 2020-11-10 | 2021-03-19 | 内蒙古蒙牛乳业（集团）股份有限公司 | Microwave fluid sterilization method for whole fruits and application thereof |
| CN112772718A (en) * | 2019-11-05 | 2021-05-11 | 内蒙古伊利实业集团股份有限公司 | Method for solving problem of dilution of normal-temperature yoghourt in shelf life and yoghourt preparation method |
| CN113712081A (en) * | 2021-08-12 | 2021-11-30 | 北大荒完达山乳业股份有限公司 | Normal-temperature grain-flavored yogurt and preparation method thereof |
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| CN106665828A (en) * | 2016-11-16 | 2017-05-17 | 孙宁 | Production technology of yak yogurt with relatively long shelf life |
| CN108208165A (en) * | 2016-12-15 | 2018-06-29 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of yoghourt with long shelf life for not adding stabilizer and preparation method thereof |
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| CN107027888A (en) * | 2016-12-23 | 2017-08-11 | 皇氏集团股份有限公司 | A kind of normal-temperature yoghourt for adding fruit particle and preparation method thereof |
| CN106615112A (en) * | 2016-12-23 | 2017-05-10 | 皇氏集团股份有限公司 | Normal-temperature yoghourt added with grain granules and preparation method of normal-temperature yoghourt |
| CN107821595A (en) * | 2017-12-04 | 2018-03-23 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of corn yoghourt and preparation method thereof |
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| CN112772718B (en) * | 2019-11-05 | 2023-04-14 | 内蒙古伊利实业集团股份有限公司 | A method for solving the thinning problem of normal-temperature yogurt shelf life and a yogurt preparation method |
| CN112514981A (en) * | 2020-11-10 | 2021-03-19 | 内蒙古蒙牛乳业（集团）股份有限公司 | Microwave fluid sterilization method for whole fruits and application thereof |
| CN112514981B (en) * | 2020-11-10 | 2023-08-25 | 内蒙古蒙牛乳业（集团）股份有限公司 | A microwave fluid sterilization method for whole fruit and its application |
| CN113712081A (en) * | 2021-08-12 | 2021-11-30 | 北大荒完达山乳业股份有限公司 | Normal-temperature grain-flavored yogurt and preparation method thereof |
| CN115299496A (en) * | 2022-08-24 | 2022-11-08 | 光明乳业股份有限公司 | Set-type heat-treated yogurt and preparation method thereof |
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| CN105875835B (en) | 2019-10-29 |
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