CN109156525A - The method of lactate milk diacetyl content is restored in control in a kind of transportational process - Google Patents
The method of lactate milk diacetyl content is restored in control in a kind of transportational process Download PDFInfo
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- CN109156525A CN109156525A CN201810886364.2A CN201810886364A CN109156525A CN 109156525 A CN109156525 A CN 109156525A CN 201810886364 A CN201810886364 A CN 201810886364A CN 109156525 A CN109156525 A CN 109156525A
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- yogurt
- diacetyl content
- yoghourt
- reconstituted milk
- transportation
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- 238000000034 method Methods 0.000 title claims abstract description 34
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 title claims abstract description 32
- 235000013336 milk Nutrition 0.000 title claims description 26
- 239000008267 milk Substances 0.000 title claims description 26
- 210000004080 milk Anatomy 0.000 title claims description 26
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 title description 19
- 235000013618 yogurt Nutrition 0.000 claims abstract description 46
- 235000020122 reconstituted milk Nutrition 0.000 claims abstract description 13
- 238000000855 fermentation Methods 0.000 claims description 5
- 230000004151 fermentation Effects 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 3
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims description 3
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 3
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 2
- 238000009924 canning Methods 0.000 claims 2
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 102000004190 Enzymes Human genes 0.000 abstract description 9
- 108090000790 Enzymes Proteins 0.000 abstract description 9
- 230000000694 effects Effects 0.000 abstract description 8
- 102000005936 beta-Galactosidase Human genes 0.000 abstract description 5
- 108010005774 beta-Galactosidase Proteins 0.000 abstract description 5
- 238000012545 processing Methods 0.000 abstract description 5
- 235000013365 dairy product Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 229940088598 enzyme Drugs 0.000 description 8
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 238000011084 recovery Methods 0.000 description 4
- 239000005862 Whey Substances 0.000 description 3
- 102000007544 Whey Proteins Human genes 0.000 description 3
- 108010046377 Whey Proteins Proteins 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 102000016943 Muramidase Human genes 0.000 description 2
- 108010014251 Muramidase Proteins 0.000 description 2
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000000872 buffer Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 229960000274 lysozyme Drugs 0.000 description 2
- 235000010335 lysozyme Nutrition 0.000 description 2
- 239000004325 lysozyme Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000008363 phosphate buffer Substances 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 229910000029 sodium carbonate Inorganic materials 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- GEYOCULIXLDCMW-UHFFFAOYSA-N 1,2-phenylenediamine Chemical compound NC1=CC=CC=C1N GEYOCULIXLDCMW-UHFFFAOYSA-N 0.000 description 1
- KUWPCJHYPSUOFW-YBXAARCKSA-N 2-nitrophenyl beta-D-galactoside Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1OC1=CC=CC=C1[N+]([O-])=O KUWPCJHYPSUOFW-YBXAARCKSA-N 0.000 description 1
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 description 1
- 241000186866 Lactobacillus thermophilus Species 0.000 description 1
- 239000006096 absorbing agent Substances 0.000 description 1
- 125000002252 acyl group Chemical group 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-FPRJBGLDSA-N beta-D-galactose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-FPRJBGLDSA-N 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000004737 colorimetric analysis Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000002596 correlated effect Effects 0.000 description 1
- 238000010219 correlation analysis Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 150000008195 galaktosides Chemical class 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 230000031700 light absorption Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000021262 sour milk Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000006228 supernatant Substances 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
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
-
- 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
一种运输过程中控制复原乳酸奶双乙酰含量的方法，属于乳制品加工技术领域。其包括取复原乳酸奶冷链运输，并在运输过程中保证复原乳酸奶的振动频率为20‑140r/min。本发明利用了双乙酰含量对酸奶风味的影响，控制振动频率对酸奶风味以及β‑半乳糖苷酶的酶活力和含量等影响，从而实现提高酸奶营养和风味。通过本发明的方法使得复原乳酸奶在运输完成后具有更好口感和气味。
A method for controlling the diacetyl content of reconstituted milk yogurt during transportation belongs to the technical field of dairy product processing. It includes taking the reconstituted yogurt for cold chain transportation, and ensuring that the vibration frequency of the reconstituted yogurt is 20-140r/min during transportation. The invention utilizes the influence of diacetyl content on the flavor of yogurt, and controls the influence of vibration frequency on the flavor of yogurt and the enzyme activity and content of β-galactosidase, thereby improving the nutrition and flavor of yogurt. By the method of the present invention, the reconstituted milk yogurt has better taste and smell after transportation.
Description
Technical field
The invention belongs to technical field of processing dairy products, and in particular to the double second of lactate milk are restored in control in a kind of transportational process
The method of acyl content.
Background technique
Yoghourt has unique organoleptic attribute, since its unique nutrient health effect and good flavor are deep by consumer
Favor.The main quality feature of Yoghourt includes quality, taste and flavor.Flavor is an important indicator of Yoghourt quality, simultaneously
It is also an important factor for consumer considers acceptance level and preference.Though restoring lactate milk has rheological characteristic, in cold chain transportation mistake
Phenomena such as being damaged in journey in the presence of brings such as inevitably carrying, collisions, soured milk whey precipitation, curdy texture caused to destroy,
The original structure of Yoghourt and mouthfeel are destroyed, the quality of Yoghourt is seriously affected.
Many scholars are to sides such as the extraneous factors such as quality of production, holding conditions, flavor substance regulation for influencing Quality of Yoghourt
Face is studied, but the influence research of the traffic condition of sour milk products and distance to Quality of Yoghourt is also seldom, not can solve factory
Contradiction between interests and consumer taste's requirement.The influence to yoghourt-flavored is transported thus, has become many creams of puzzlement at present
The problem of product enterprise.Biacetyl is one of most important composition in yoghourt-flavored compound, is become by research diacetyl content
Change, controls the influence to yoghourt-flavored, solve this problem.
Summary of the invention
In view of the problems of the existing technology, it is an object of the invention to design to provide to control in a kind of transportational process to restore
The technical solution of the method for lactate milk diacetyl content.
The method of lactate milk diacetyl content is restored in control in a kind of transportational process, it is characterised in that takes reconstituted milk
Yoghourt cold chain transportation, and the vibration frequency for guaranteeing to restore lactate milk during transportation is 20-140r/min.
The method of lactate milk diacetyl content is restored in control in a kind of transportational process, it is characterised in that guarantees cold chain
Transport temperature is 4 DEG C ± 1 DEG C.
The method of lactate milk diacetyl content is restored in control in a kind of transportational process, it is characterised in that haulage time
Control is 6h.
The method of lactate milk diacetyl content is restored in control in a kind of transportational process, it is characterised in that transportational process
It is middle to guarantee that the vibration frequency for restoring lactate milk is 20-60r/min.
The method of lactate milk diacetyl content is restored in control in a kind of transportational process, it is characterised in that described answers
Former lactate milk is made by following steps: 1) milk powder restores simultaneously homogeneous；2) post-fermentation is sterilized；3) demulsification and tinning；The step
It is rapid 2) in sterilization conditions be 90-95 DEG C of holding 5min；The fermentation condition is access lactobacillus bulgaricus and thermophilus
The mixed bacteria of bacterium, access amount reach 0.08%, and ferment 8h at 40 DEG C；4 DEG C of refrigeration 3h after tinning in the step 3).
Influence present invention utilizes diacetyl content to yoghourt-flavored, control vibration frequency is to yoghourt-flavored and β-half
The enzyme activity of lactoside enzyme and content etc. influence, and improve Yoghourt nutrition and flavor to realize.Make by means of the present invention
Restore lactate milk has more preferable mouthfeel and smell after transit is complete.
Detailed description of the invention
Diacetyl content variation diagram under Fig. 1 difference vibration frequency；
Fig. 2 is the Rate activity of beta galactosidase under different vibration frequencies.
In Fig. 1 and 2: control group, experimental group are not vibrated respectively, vibrate the diacetyl content and beta galactose measured after 6h
The Rate activity of glycosides enzyme.
Specific embodiment
Below with reference to test example and specific embodiment, the present invention is described in further detail.But this should not be understood
It is all that this is belonged to based on the technology that the content of present invention is realized for the scope of the above subject matter of the present invention is limited to the following embodiments
The range of invention.
Illustrate: the percentage composition in following embodiment and comparative example is mass percentage.
Embodiment 1
(1) milk powder restores: meet Yogurt reconstituted milk incoming inspection standard, antibiotic-free is required to raw material milk powder, it is antibacterial
Factor lysozyme cannot detect；
(2) 6% white granulated sugar is added；
(3) milk temperature preheating and homogeneous: is increased to 50oC or so；Homogenization pressure: 18MPa；
(4) pasteurize: sterilization temperature is 90-95 DEG C of holding 5min, cooling；
(5) it is inoculated with: access lactobacillus bulgaricus and streptococcus thermophilus (business strain), inoculum concentration 0.08%, interval after inoculation
Property positive and negative stirring 10min, revolving speed controls in 35r/min；
(6) it ferments: being kept for 40 DEG C, ferment 8 hours, be quickly cooled to 20 DEG C, material temperature fall time is no more than 45min；
(7) demulsification and tinning, 4 DEG C of refrigeration 3h obtain finished product；
(8) at 4 DEG C under the conditions of, finished product Yoghourt is placed on analog vibration experimental bench, by vibration frequency 20,60,100,
140r/min successively vibrates, and time of vibration is that 6h(Yoghourt is usually no more than 6h in actual shipment, and vibration frequency is from low frequency
High-frequency is transformed to, the influence to Quality of Yoghourt is more comprehensive, therefore taking time of vibration is 6h).
Control group is the sample without vibration processing, and experimental group is the sample after vibration processing 6h, passes through o-phenylenediamine
Colorimetric method measures diacetyl content in Yoghourt.
The preparation of beta galactosidase:
20g Yoghourt accurately is weighed, is dissolved in 4 DEG C of 5mL 1% EDTA (pH=12) solution, is mixed.Then 8000 turns of centrifugations
10min removes supernatant, and is washed twice with phosphate buffer, and 10mL buffer is added, and is sufficiently mixed that (precipitating is suspended in liquid
Body), 0.4% lysozyme 2mL is added, water-bath 1h at 37 DEG C adds 4 mol/L NaCl solution 2mL, after being sufficiently mixed, filtering
Enzyme solution is obtained, measures enzyme activity immediately.
The measurement of beta galactosidase:
1mL enzyme solution is taken, the phosphate buffer of 1mL ONPG containing 20mmol/L, water-bath at 37 DEG C is added in 37 DEG C of water-bath 5min
0.5mol/L sodium carbonate liquor 3mL is added in 10min immediately after, terminates reaction.3mL is first added after enzyme solution is added in blank group
Sodium carbonate liquor adds 1mL buffer, measures light absorption value with ultraviolet specrophotometer 420nm.
The diacetyl content that different frequency is handled it can be seen from Fig. 1 is all higher than the diacetyl content of control group, but all
Max-thresholds are less than, yoghourt-flavored is preferable.Occur in the physicochemical structure of high-frequency (100-140r/min) treated Yoghourt
The problems such as great changes, such as viscosity are inadequate, and acidity is too high, and whey is precipitated.Under low frequency (20-60r/min) processing
The variation of Yoghourt physicochemical structure less, and helps to increase the yield of flavor, keeps Yoghourt more fine and smooth smooth, forms flavor and mouth
Feel better Yoghourt.
Show that the increase of vibration frequency will lead to β-in Yoghourt by the analysis of the Rate activity of experimental group in Fig. 2 and control group
The decline of galactoside specific activity of enzyme, obtains changing in the correlation analysis with Rate activity to Yoghourt diacetyl content, has pole
It is significant to be positively correlated (P < 0.05), illustrate that beta galactosidase can influence the yield of Yoghourt biacetyl.
It can be seen that the recovery lactate milk smooth in taste handled at vibration frequency 20-60r/min is fine and smooth, have relatively strong
Stability and smoothness, for the diacetyl content in Yoghourt in critical field, sensory evaluation is good, there is fermenting aroma, is protecting
No whey is precipitated in the matter phase.
Test example:
The advanced row diacetyl content analysis of recovery lactate milk of the ring food limited liability company of Zhejiang one production is taken, wherein biacetyl
Content is 11.96 μ g/mL, then carries out length cold chain transportation to the recovery lactate milk, and guarantees to restore lactic acid during transportation
The vibration frequency of milk is that the 20-60r/min(vibration frequency can be adjusted according to the vibration absorber of vibration shake table or routine
It is whole), by 60r/min, diacetyl content analysis is carried out to the Yoghourt after transport in 6 hours, wherein diacetyl content is
25.48μg /mL.And the recovery lactate milk not vibrated diacetyl content after 6 hours is 15.82 μ g/mL.
It is analyzed and concludes that the diacetyl content for restoring lactate milk after vibration has increase, but be all less than most
Big threshold value, yoghourt-flavored are good.Illustrate that Yoghourt is conducive to the generation of yoghourt-flavored under low frequency (20-60r/min) vibration, and
Influence to yogurt gel structure is little, and then improves the mouthfeel of Yoghourt.But to the gel structure of Yoghourt under high-frequency vibration
Considerable damage is generated, the raising of Yoghourt mouthfeel is unfavorable for, therefore suggests to guarantee Quality of Yoghourt in low-frequency vibration.
Claims (5)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810886364.2A CN109156525A (en) | 2018-08-06 | 2018-08-06 | The method of lactate milk diacetyl content is restored in control in a kind of transportational process |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810886364.2A CN109156525A (en) | 2018-08-06 | 2018-08-06 | The method of lactate milk diacetyl content is restored in control in a kind of transportational process |
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| CN201810886364.2A Pending CN109156525A (en) | 2018-08-06 | 2018-08-06 | The method of lactate milk diacetyl content is restored in control in a kind of transportational process |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111066885A (en) * | 2020-01-13 | 2020-04-28 | 浙江科技学院 | Method for reducing diacetyl content of set yogurt |
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|---|---|---|---|---|
| CN101558787A (en) * | 2009-05-21 | 2009-10-21 | 上海谱莱生物技术有限公司 | Preparation method for probiotic yoghurt |
| CN105558013A (en) * | 2015-12-25 | 2016-05-11 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghurt and preparation method thereof and lactic acid bacteria beverage and preparation method thereof |
| WO2017026481A1 (en) * | 2015-08-10 | 2017-02-16 | 株式会社明治 | Method for manufacturing flavorsome fermented dairy product and fermented dairy product manufactured using same |
-
2018
- 2018-08-06 CN CN201810886364.2A patent/CN109156525A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101558787A (en) * | 2009-05-21 | 2009-10-21 | 上海谱莱生物技术有限公司 | Preparation method for probiotic yoghurt |
| WO2017026481A1 (en) * | 2015-08-10 | 2017-02-16 | 株式会社明治 | Method for manufacturing flavorsome fermented dairy product and fermented dairy product manufactured using same |
| CN105558013A (en) * | 2015-12-25 | 2016-05-11 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghurt and preparation method thereof and lactic acid bacteria beverage and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 余华: ""酸奶风味的形成及控制"", 《成都大学学报（自然科学版）》 * |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111066885A (en) * | 2020-01-13 | 2020-04-28 | 浙江科技学院 | Method for reducing diacetyl content of set yogurt |
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Application publication date: 20190108 |