CN109588487A - A kind of Chinese date yoghourt and preparation method thereof of protein content 2.3% - Google Patents
A kind of Chinese date yoghourt and preparation method thereof of protein content 2.3% Download PDFInfo
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- CN109588487A CN109588487A CN201910060647.6A CN201910060647A CN109588487A CN 109588487 A CN109588487 A CN 109588487A CN 201910060647 A CN201910060647 A CN 201910060647A CN 109588487 A CN109588487 A CN 109588487A
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- yoghourt
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- 238000002360 preparation method Methods 0.000 title abstract description 15
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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
- A23C9/13—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
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
-
- 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
- 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
- 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
- A23V2400/11—Lactobacillus
- A23V2400/175—Rhamnosus
-
- 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 discloses a kind of Chinese date yoghourts and preparation method thereof of protein content 2.3%, belong to Yoghourt preparation technical field.According to parts by weight, the Chinese date yoghourt of every 100 parts of protein contents 2.3%, raw material includes: 70-80 portions of milk, 5-7 portions of white granulated sugars, 0.1-0.3 parts of pectin, 0.05-0.15 parts of agar, 0.15-0.45 parts of hydroxypropyl PASELLI EASYGELs, 0.0003-0.0008 parts of Lactobacillus rhamnosus, 0.005-0.007 parts of lactobacillus bulgaricus compound red date extract with streptococcus thermophilus, 0.7-0.9 parts of concentration jujube juice, 0.2-0.4 parts, surplus is water.The Chinese date yoghourt and preparation method thereof of protein content 2.3% disclosed by the invention, in the case where may be implemented in the low albumen of low cost, Yoghourt viscosity is high, stability is good, elutriation phenomenon is few, and mouthfeel and high-protein yoghourt are close, and passes through the combination of concentration jujube juice, compounding red date extract and Yoghourt, Yoghourt is in good taste and more nutrition, can meet the needs of consumer is to jujube flavor yoghourt.
Description
Technical field
The present invention relates to the Chinese date yoghourt of Yoghourt preparation technical field more particularly to a kind of protein content 2.3% and its
Preparation method.
Background technique
Yoghourt is that a certain proportion of sucrose is added using fresh milk as raw material, after high temperature sterilization is cooling, is added
A kind of dairy produce made of pure lactobacillus inoculation culture, taste is sour-sweet fine and smooth, full of nutrition, nutritive value be better than fresh milk and
Various milk powder.Yoghourt is pure pollution-free food, in addition to the nutritive value with fresh milk, because including lactic acid bacteria and during the fermentation
Lactic acid and B family vitamin (B2.B6.B12) etc. are generated, human consumption's breathing is can promote, improves the immunity of people, long-term drinking is
Can guarantee calcareous demand, and stomach can be good for, adjust body metabolism, improve the disease resistance of people, to children, the elderly it is further preferred that.
Be adapt to people to the differently flavoured demand of Yoghourt, Dairy Enterprise be often added in Yoghourt various cereal, fruits and vegetables and
Its extract, to prepare differently flavoured Yoghourt.Necessary kind of vitamin of the human bodies such as jujube vitamin A rich in, B, C and
18 kinds of amino acid, minerals, wherein the content of vitamin C (ascorbic acid) is grape, 70-80 times of apple, Lu Yu (vitamin
P content) is also very high, both vitamins have certain effect to anti-cancer and preventing hypertension, hyperlipidemia.By by jujube with
The combination of fermented yoghourt can make the type and quantity of food protein amino acid closer to people by the complementation of food
The physiological requirements of body.
Physical and chemical index specified in GB 19302-2010, it is desirable that the protein (g/100g) of flavored fermented milk is greater than or waits
In 2.3, existing many Dairy Enterprises start to carry out low protein yoghourt product, but work as protein content to reduce production cost
When reduction, the reticular structure that casein and lactalbumin are formed will not be close, causes Yoghourt diluter, poor taste.Meanwhile in goods
Elutriation phenomenon is easy to appear in the frame phase, shelf life stability is poor, seriously affects product sale.
Summary of the invention
For overcome the deficiencies in the prior art, technical problem to be solved by the present invention lies in propose a kind of protein content
2.3% Chinese date yoghourt and preparation method thereof optimizes each raw material proportioning, zymophyte by formulating special process process and parameter
Kind is matched with when stabilizer, realizes that in the case where inexpensive low albumen, Yoghourt viscosity is high, and stability is good, and elutriation phenomenon is few,
Mouthfeel and high-protein yoghourt are close, and by the combination of concentration jujube juice, compounding red date extract and Yoghourt, Yoghourt is in good taste
And more nutrition, can meet the needs of consumer is to jujube flavor yoghourt.
The technical scheme adopted by the invention is that:
A kind of Chinese date yoghourt of protein content 2.3% provided by the invention, according to parts by weight, every 100 portions of eggs
The Chinese date yoghourt of white matter content 2.3%, raw material include:
70-80 portions of milk, 5-7 portions of white granulated sugars, 0.1-0.3 parts of pectin, 0.05-0.15 parts of agar, 0.15-0.45 parts of hydroxypropyls
Base PASELLI EASYGEL, 0.0003-0.0008 part Lactobacillus rhamnosus, 0.005-0.007 parts of lactobacillus bulgaricus with it is thermophilic
Streptococcus, 0.7-0.9 parts of concentration jujube juice, 0.2-0.4 parts of compounding red date extracts, surplus are water.
Jujube juice is concentrated, is to select no insect pest, without rotten high-quality jujube, cleaned and immersion, microwave treatment, extraction, jujube
Juice separation, concentration etc. techniques and be made, mature production technology, directly can buy off-the-shelf in market.Chinese patent literature
Notification number CN102511867B discloses a kind of preparation method for being used to prepare concentration jujube juice, can be used to preparation concentration jujube juice.
Compound red date extract, be by jujube respectively obtained by the various processes stage such as extraction, extraction, distillation and concentration
Red date extract remix compounding and be made, mature production technology, directly can buy off-the-shelf in market.Chinese patent
Document notification number CN106376912A discloses a kind of preparation method for being used to prepare compounding red date extract, can be used to prepare
Compound red date extract.
Jujube nutrition rich in has the effect of tonifying middle-Jiao and Qi, hard will strength, has very high nutrition and health care
Value.Shennong's Herbal is recorded, and jujube is sweet in flavor, mild-natured, nontoxic, mitigates pharmacological property, long term usage, which is made light of one's life by commiting suicide, promotes longevity." Mingyi Bielu " note
It carries: " jujube has the effects that tonifying middle-Jiao and Qi, nourishing stomach and spleen ".Modern research shows that jujube protein rich in, carbohydrate, having
Machine acid, fat, a variety of amino acid, vitamin, microelement (such as iron, manganese, zinc, molybdenum, chromium), cyclic adenosine monophosphate and alkaloid, saponin,
The effective ingredients such as flavones.In addition, jujube is as iron content food abundant, the effect of invigorating the blood, is well known to the public.
Existing jujube flavor yoghourt, is added directly into Yoghourt or only with jujube juice with red date pulp and is added to Yoghourt
In, the Yoghourt for directly adding red date pulp is not easy to absorb to red date nutrient, and only adds the Yoghourt of jujube juice then because of jujube juice
It is lost caused by production technology to the reservation of jujube original flavor and fragrance deficiency, the jujube juice that need to add larger dose just has
Apparent jujube flavor.
In the present invention, inventor effectively combines jujube so that jujube juice is concentrated and compounds red date extract as the raw material of Yoghourt
With the nutrition of Yoghourt, nutritive value is higher, and jujube juice is concentrated and compounds the combination of red date extract, is concentrated in jujube juice production process
Caused by loss can be complementary by compounding the combination of red date extract, nutrition, the fragrance of jujube raw material can be retained to the greatest extent
And flavor, it is only necessary to which adding few dosage has strong jujube flavor, and is convenient for absorption of the human body to red date nutrient ingredient.This
Outside, inventor obtains concentration jujube juice by many experiments and compounds the optimal addition proportion of red date extract, makes protein content
2.3% Chinese date yoghourt has splendid jujube flavor taste and nutrition, and high with other raw material mixing rear stabilities.
In the preparation process of Yoghourt, stabilizer can make acid with agar, pectin, three kinds of hydroxypropyl PASELLI EASYGEL combinations
Milk stability with higher.Pectin that inventor obtains by many experiments, agar, between hydroxypropyl PASELLI EASYGEL
Addition proportion effectively improves the Chinese date yoghourt of protein content 2.3% in shelf life in the case where low albumen is inexpensive
Stability, Yoghourt viscosity is high, and elutriation phenomenon is few, and mouthfeel and high-protein yoghourt are close.
Preferably, the parts by weight of agar: parts by weight=1:1.5-2.5 of pectin, the parts by weight of pectin: two starch of hydroxypropyl
Parts by weight=1:1-2 of phosphate, inventor by many experiments find, agar, pectin and hydroxypropyl PASELLI EASYGEL with
Ratio addition, sour milk stability is more preferable, longer in the retention period of shelf life.
The mixing of lactobacillus bulgaricus and streptococcus thermophilus is added, and can produce high level during Yoghourt fermentation
Acetaldehyde and biacetyl (diacetyl) flavor substance make yoghourt-flavored uniqueness, delicate mouthfeel.Lactobacillus rhamnosus is subordinated to newborn bar
Pseudomonas, enteron aisle Stickiness is high, and colonization ability is strong, and has efficient norcholesterol, promotes cell division, can play adjusting enterobacteriaceae
Group prevents and treats diarrhea, excludes toxin, pre- anti-caries, improves the important physiological hygiene function such as immunity of organisms and anticancer,
And Lactobacillus rhamnosus can inhibit pathogenic bacteria and spoilage organisms growth in fermented food, inhibit the speed of growth of mould in Yoghourt.
In the present invention, inventor is combined as sending out with Lactobacillus rhamnosus, lactobacillus bulgaricus and streptococcus thermophilus
Ferment agent addition, can not only inhibit the growth of mould during Yoghourt fermentation, and Yoghourt can be made to have more peculiar flavour, more refinement
Greasy mouthfeel.And the Lactobacillus rhamnosus that obtains by many experiments of inventor and lactobacillus bulgaricus and streptococcus thermophilus
Addition proportion, can effectively improve fermenting speed, shorten the Yoghourt fermentation time, and can make the red of protein content 2.3% obtained
Jujube Yoghourt viscosity is higher, and mouthfeel is finer and smoother, guarantees the structural state and texture of Yoghourt, effectively improves the stability of Yoghourt, and
Guarantee concentration jujube juice and compounds the jujube flavor of red date extract.
Preferably, the parts by weight of Lactobacillus rhamnosus: parts by weight=1:10- of lactobacillus bulgaricus and streptococcus thermophilus
15, inventor has found that Lactobacillus rhamnosus and lactobacillus bulgaricus and streptococcus thermophilus are added with the ratio by many experiments
Add, faster, more preferably, the flavor substance content detected is higher, and mouthfeel is finer and smoother for ferment effect for fermenting speed.
The present invention also provides a kind of methods of Chinese date yoghourt for preparing protein content 2.3%, comprising the following steps:
S1, raw milk filtering: through A mesh filter screen filtration after milk purchase, filtering out impurity, then carries out being centrifuged net cream processing；
S2, ingredient: by white granulated sugar, pectin, agar, hydroxypropyl PASELLI EASYGEL it is dry-mixed after, it is molten with 50-55 DEG C of milk
Solution, then concentration jujube juice and compounding red date extract are put into, through 13-15min emulsification pretreatment, then through B mesh filter screen filtration, pass through plate
Formula heat exchanger cool to after 10-15 DEG C mixture；
S3, constant volume filtering: the mixture is squeezed into constant volume cylinder, 10-15min is stirred after constant volume, then through C mesh filter screen mistake
Filter, obtains constant volume mixture；
S4, homogeneous sterilization: homogenization, sterilization processing are successively carried out to the constant volume mixture, obtain sterilizing mixture；
S5, cooling, inoculation fermentation: after the sterilizing mixture is cooled to 40-43 DEG C, jar fermenter is squeezed into, to ring around
Border and operator carry out alcohol spray disinfectant, rapidly join mixed Lactobacillus rhamnosus, lactobacillus bulgaricus and thermophilic
Streptococcus ferments after stirring 15-20min, obtains fermentation mixture；Fermentation stability can be made to carry out, be not contaminated, guarantee hair
Stablize during ferment and generates flavor substance；
S6, demulsification: demulsification is stirred with the frequency of 50-70% to the fermentation mixture, obtains acidified milk；
S7, turn over cylinder filtering, beat it is cold: the acidified milk turn over cylinder and is handled, and through D mesh filter screen filtration, then beats cold drop
Temperature obtains the Chinese date yoghourt of the protein content 2.3% to 18-22 DEG C；A > B > C > D.
After ingredient and shearing, because of the addition of each raw material, easily make to be mixed into impurity in mixture, is squeezing into constant volume cylinder etc.
When in other cylinder bodies, it is also easily mixed into impurity, during the fermentation, is also easy to produce part dough, easily there is mixing not after agitation
Equal bulk, block etc., in the present invention, respectively by the level Four filtering in step S1, in S2, in S3, in S7, can effectively by
Impurity and major diameter grain particulate matter in each process in each mixture filter out, and keep the mouthfeel of Yoghourt obtained finer and smoother, no particle
Sense, is effectively ensured product quality.
Preferably, in step S1, it is centrifuged net cream treated milk, cold plate (plate heat exchanger) is walked and is cooled to 2-6 DEG C
Afterwards, putting in storage, it is stand-by to refrigerate, and can refrigerate to large batch of milk, call directly when that need to prepare, convenient for large batch of continuous
Production.
Preferably, in step S2, first by white granulated sugar and pectin, agar, hydroxypropyl PASELLI EASYGEL 2:1 in parts by weight
It is dry-mixed, 50-55 DEG C of milk dissolving is then used, then put into remaining white granulated sugar, concentration jujube juice and compounding red date extract, it is clipped
Emulsify to obtain the mixture, it is desirable that emulsification is entirely without particle.
By first that white granulated sugar and pectin, agar, hydroxypropyl PASELLI EASYGEL 2:1 in parts by weight is dry-mixed, make white sand
Sugar is sufficiently mixed adherency with pectin, agar, hydroxypropyl PASELLI EASYGEL, uses 50-55 DEG C of milk dissolving again later, finally will
Remaining white sugar investment, can make white sugar, pectin, agar, hydroxypropyl PASELLI EASYGEL sufficiently dissolve, and effectively improve Yoghourt
Viscosity and stability.
Preferably, in step S4, the homogenization temperature is 60-65 DEG C, pressure 18-20Mpa, in the homogenizing temperature
And under pressure condition, the good in refining effect of milk mixture, prepared Yoghourt mouthfeel is finer and smoother, described to kill in step S4
Bacterium treatment temperature is 95 ± 2 DEG C, time 300s, under the conditions of the sterilising temp and time, is removed more thoroughly to killing for miscellaneous bacteria,
It can prevent the nutrient loss of institute's yoghourt.
Preferably, in step S5, when the sterilizing mixture ferment to PH be 4.45-4.55 when, terminate fermentation, it is sour at this time
The viscosity of milk is higher, and stability is preferable, guarantees the flavor of Yoghourt.
Preferably, it further comprises the steps of:
It is S8, filling: turn over cylinder beat it is cold after, filling, ton material is carried out to the Chinese date yoghourt of the protein content 2.3% immediately
Filling time does not exceed 2 hours, and filling preceding bottling department, filling packaging material and operative employee need to carry out cleaning and sterilizing work, it is ensured that fill
Dress safety, after filling, outdoor temporary storage time does not exceed 20min, and product stacking is no more than 10 frames, and the gap between pile and pile is big
In or be equal to 5cm, it is impaired after can not only preventing Yoghourt filling, influence its stability, guarantee the quality of Yoghourt, and stacking and pile with
Requirement of putting between pile is shifted convenient for fast removal, improves production efficiency；
S9, storage after-ripening: enter freezer after filling in time, 4-6 DEG C of refrigerated storage temperature, ripening time is greater than or equal to 8h, into one
Step improves the flavor and mouthfeel of Yoghourt, guarantees the high stability of Yoghourt.Be put in storage product placement requirement: product is liftoff to be greater than or equal to
10cm is greater than or equal to 15cm from wall, and pile gap is greater than or equal to 10cm, keeps Yoghourt ambient temperature uniform, and air flowing is smooth,
Fast cooling is cooling, and the product after Yoghourt can be effectively prevent filling is impaired, guarantees the safety of stablizing of product, and convenient for quickly turning
Remove library.
The Chinese date yoghourt of protein content 2.3% is prepared by using above-mentioned process flow, can be made Lactobacillus rhamnosus, be protected
Add Leah lactobacillus and streptococcus thermophilus Rapid Fermentation, steady production flavor substance makes pectin, agar, two starch phosphorus of hydroxypropyl
Acid esters sufficiently acts on, and improves the viscosity and stability of prepared Yoghourt, makes that jujube juice, compounding red date extract and other originals are concentrated
Uniform and stable combination between material guarantees unique jujube flavor of institute's yoghourt, prevents nutrition loss, to guarantee obtained acid
High stability, high viscosity and the high nutritive value of milk.
Compared with prior art, the beneficial effects of the present invention are:
The Chinese date yoghourt and preparation method thereof of a kind of protein content 2.3% provided by the invention, by formulating specific work
Skill process and parameter, with 70-80 portions of milk, 5-7 portions of white granulated sugars, 0.1-0.3 parts of pectin, 0.05-0.15 parts of agar, 0.15-
0.45 part of hydroxypropyl PASELLI EASYGEL, 0.0003-0.0008 parts of Lactobacillus rhamnosus, 0.005-0.007 parts of bulgarian milks
Bacillus compounds red date extract with streptococcus thermophilus, 0.7-0.9 parts of concentration jujube juice, 0.2-0.4 parts, surplus is that water is used as formula,
It is matched, is realized in low cost with when stabilizer by the combination between each raw material, and each raw material proportioning of optimization, fermenting microbe
In the case where low albumen, Yoghourt viscosity is high, and stability is good, and elutriation phenomenon is few, and mouthfeel and high-protein yoghourt are close, and pass through concentration
Jujube juice, the combination for compounding red date extract and Yoghourt, Yoghourt is in good taste and nutritive value is high, can meet consumer to jujube
The demand of flavor yoghourt.
Specific embodiment
In order to more clearly explain the embodiment of the invention or the technical proposal in the existing technology, to embodiment or will show below
There is technical solution needed in technical description to be briefly described, but does not therefore limit the present invention to the reality
It applies among a range.In the following examples, the experimental methods for specific conditions are not specified, according to conventional methods and conditions, or according to quotient
The selection of product specification.Reagents or instruments used without specified manufacturer, being can be with conventional products that are commercially available.
Embodiment 1
1, product formula (in terms of 1 ton of product)
720kg milk, 50kg white granulated sugar, 1.2kg pectin, 0.8kg agar, 4.4kg hydroxypropyl PASELLI EASYGEL,
Jujube juice, 2.1kg compounding is concentrated in 0.004kg Lactobacillus rhamnosus, 0.053kg lactobacillus bulgaricus and streptococcus thermophilus, 7.1kg
Red date extract, surplus are water.
In embodiment 1, the parts by weight of agar: parts by weight=1:1.5 of pectin, the parts by weight of pectin: hydroxypropyl two forms sediment
Parts by weight=1:3.7 of powder phosphate, the parts by weight of Lactobacillus rhamnosus: the weight of lactobacillus bulgaricus and streptococcus thermophilus
Part=1:13.3.
2, preparation method.
S1, raw milk filtering: through 150 mesh filter screen filtrations after milk purchase, filtering out impurity, then be centrifuged at net cream
Reason；It is centrifuged net cream treated milk, is walked after cold plate (plate heat exchanger) is cooled to 4 DEG C, putting in storage, it is stand-by to refrigerate, can be to large quantities of
The milk of amount is refrigerated, and is called directly when that need to prepare；
S2, ingredient: it is first that white granulated sugar and pectin, agar, hydroxypropyl PASELLI EASYGEL 2:1 by ratio of weight and the number of copies is dry-mixed,
(stabilizer feed liquid temperature need to be controlled at 50 DEG C) is dissolved with the milk after plate heat exchanger is heated to 50-55 DEG C, is stirred
It mixes after being uniformly dissolved, puts into remaining white granulated sugar, finally investment concentration jujube juice and compounding red date extract, shear cream through 13-15min
To change, scooped out with spoon, checks emulsifying effectiveness, it is desirable that emulsification is entirely without particle, again through 120 mesh filter screen filtrations after emulsification sufficiently,
By plate heat exchanger cool to after 10-15 DEG C mixture；
S3, constant volume filtering: squeezing into constant volume cylinder for mixture, stir 10-15min after constant volume, then through 80 mesh filter screen filtrations,
Obtain constant volume mixture；
S4, homogeneous sterilization: constant volume mixture is carried out under conditions of temperature is 60-65 DEG C, pressure is 18-20Mpa
Matter processing, carries out sterilization processing under conditions of temperature is 95 ± 2 DEG C, the time is 300s later, obtains sterilizing mixture；
S5, cooling, inoculation fermentation: after sterilizing mixture is cooled to 42 ± 1 DEG C, squeezing into jar fermenter, to fermentation tank mouth, week
Collarette border and operator carry out alcohol spray disinfectant, are then quickly added into mixed Lactobacillus rhamnosus, bulgarian milk bar
Bacterium and streptococcus thermophilus, stirring 15-20min (stirring motor input 70%) close stirring afterwards, ferment, in fermentation process not
Stirring must be opened, when fermentation to PH is 4.45-4.55, fermentation is terminated, obtains fermentation mixture；
S6, demulsification: opening stirring, stirs demulsification to fermentation mixture with the frequency of 50-70%, obtains acidified milk；
S7, turn over cylinder filtering, beat it is cold: turn over cylinder beat it is cold before, check and plough under center housing temperature, temperature need to be lower than 30 DEG C, then to fermentation
Cream carries out turning over cylinder processing, and is cooled to 18-22 DEG C through 40 mesh filter screen filtrations, then by plate heat exchanger, obtains protein content
2.3% Chinese date yoghourt, it is desirable that the viscosity of the Chinese date yoghourt of the protein content 2.3% after turning over cylinder is 750-850mpa.s.
It is S8, filling: turn over cylinder beat it is cold after, the Chinese date yoghourt of protein content 2.3% is carried out immediately filling to get albumen
The Chinese date yoghourt product of matter content 2.3%, ton material filling time do not exceed 2 hours, filling preceding bottling department, filling packaging material and behaviour
Workmanship need to carry out cleaning and sterilizing work, it is ensured that filling safety, after filling, outdoor temporary storage time does not exceed 20min, product stacking
No more than 10 frames, the gap between pile and pile is greater than or equal to 5cm；
S9, storage after-ripening: enter freezer after filling in time, 4-6 DEG C of refrigerated storage temperature, ripening time is greater than or equal to 8h, storage
Product placement requirement: product is liftoff to be greater than or equal to 10cm, is greater than or equal to 15cm from wall, and pile gap is greater than or equal to 10cm,
Product warehouse-out temperature≤10 DEG C, product control portion is responsible for carrying out product temperature detection when factory, could outbound after passed examination.
Embodiment 2
The present embodiment the difference from embodiment 1 is that:
Product formula (in terms of 1 ton of product): 750kg milk, 55kg white granulated sugar, 1.5kg pectin, 1.4kg agar, 3.5kg
Hydroxypropyl PASELLI EASYGEL, 0.0045kg Lactobacillus rhamnosus, 0.065kg lactobacillus bulgaricus and streptococcus thermophilus,
Jujube juice is concentrated in 7.8kg, and 3.5kg compounds red date extract, and surplus is water.Other are same as Example 1.
In example 2, the parts by weight of agar: parts by weight=1:1.1 of pectin, the parts by weight of pectin: hydroxypropyl two forms sediment
Parts by weight=1:2.3 of powder phosphate, the parts by weight of Lactobacillus rhamnosus: the weight of lactobacillus bulgaricus and streptococcus thermophilus
Part=1:14.4.
Embodiment 3
The present embodiment the difference from embodiment 1 is that:
Product formula (in terms of 1 ton of product): 800kg milk, 60kg white granulated sugar, 2.8kg pectin, 1.4kg agar, 4.4kg
Hydroxypropyl PASELLI EASYGEL, 0.0055kg Lactobacillus rhamnosus, 0.068kg lactobacillus bulgaricus and streptococcus thermophilus,
Jujube juice is concentrated in 8.5kg, and 3.8kg compounds red date extract, and surplus is water.Other are same as Example 1.
In embodiment 3, the parts by weight of agar: parts by weight=1:2 of pectin, the parts by weight of pectin: two starch of hydroxypropyl
Parts by weight=1:1.6 of phosphate, the parts by weight of Lactobacillus rhamnosus: the parts by weight of lactobacillus bulgaricus and streptococcus thermophilus
=1:12.4.
Embodiment 4
The present embodiment the difference from embodiment 1 is that:
Product formula (in terms of 1 ton of product): 750kg milk, 55kg white granulated sugar, 2kg pectin, 1kg agar, 3kg hydroxypropyl
Jujube is concentrated in PASELLI EASYGEL, 0.005kg Lactobacillus rhamnosus, 0.06kg lactobacillus bulgaricus and streptococcus thermophilus, 8kg
Juice, 3.2kg compound red date extract, and surplus is water.Other are same as Example 1.
In example 4, the parts by weight of agar: parts by weight=1:2 of pectin, the parts by weight of pectin: two starch of hydroxypropyl
Parts by weight=1:1.5 of phosphate, the parts by weight of Lactobacillus rhamnosus: the parts by weight of lactobacillus bulgaricus and streptococcus thermophilus
=1:12.
Embodiment 5
The present embodiment the difference from embodiment 1 is that:
Product formula (in terms of 1 ton of product): 750kg milk, 55kg white granulated sugar, 2kg pectin, 1kg agar, 3kg hydroxypropyl
Jujube is concentrated in PASELLI EASYGEL, 0.0037kg Lactobacillus rhamnosus, 0.068kg lactobacillus bulgaricus and streptococcus thermophilus, 8kg
Juice, 3.2kg compound red date extract, and surplus is water.Other are same as Example 1.
In embodiment 5, the parts by weight of agar: parts by weight=1:2 of pectin, the parts by weight of pectin: two starch of hydroxypropyl
Parts by weight=1:1.5 of phosphate, the parts by weight of Lactobacillus rhamnosus: the parts by weight of lactobacillus bulgaricus and streptococcus thermophilus
=1:18.4.
Effect example 1
According to the method for inspection of GB19302-2010 defined to protein content made from embodiment 1-5 in the present invention
2.3% Chinese date yoghourt carries out physical and chemical index detection, and testing result is as follows:
As seen from the above table, the Chinese date yoghourt of protein content 2.3% obtained by embodiment 1-5, each index reach
The physical and chemical index requirement of GB19302-2010 defined, and it is right to meet the present invention between 2.3%-2.4% for protein content
The requirement of lower protein content low cost.
Effect example 2
According to the method for inspection of GB19302-2010 defined to protein content obtained in embodiment 1-5 in the present invention
2.3% Chinese date yoghourt carries out organoleptic requirements' detection, detection method are as follows: take appropriate sample in 50ml beaker, under natural light
Color and structural state are observed, its smell is heard, is gargled with warm water, tastes flavour.By tester's product without knowing it
Taste the Chinese date yoghourt of protein content 2.3% obtained by embodiment 1-5 and a kind of commercially available high protein Chinese date yoghourt, and according to
Following table evaluation criterion is given a mark (total score 100 is divided), and evaluation criterion is as follows:
Evaluation result is as follows:
As seen from the above table, the Chinese date yoghourt score of protein content 2.3% obtained by embodiment 1-5 90 points with
On, illustrate the Chinese date yoghourt of protein content 2.3% made from inventive formulation, mouthfeel flavour is preferable, and embodiment 3 and reality
It applies the total score of example 4 and commercially available high protein Chinese date yoghourt obtains that phase-splitting difference is minimum, and mouthfeel flavour is close with high-protein yoghourt, by
, it is found that the present invention is in the case where inexpensive low albumen, Yoghourt color, structural state are good for this, and stability is high, mouthfeel and high protein
Yoghourt is close, and the combination that jujube juice is concentrated, compounds red date extract and Yoghourt, ensure that the in good taste and nutriture value of Yoghourt
Value is high, can meet the needs of consumer is to jujube flavor yoghourt.Wherein, the total score and individual event score of embodiment 3 and embodiment 4
Relatively high, illustrate the parts by weight in agar: parts by weight=1:1.5-2.5 of pectin, the parts by weight of pectin: hydroxypropyl two forms sediment
Parts by weight=1:1-2 of powder phosphate, the parts by weight of Lactobacillus rhamnosus: the weight of lactobacillus bulgaricus and streptococcus thermophilus
Under conditions of part=1:10-15, more preferably, structural state and color are good for mouthfeel, and Yoghourt is finer and smoother uniformly, and stabilization is higher.
Effect example 3
Viscosity measurements, detection are carried out to the Chinese date yoghourt of protein content 2.3% made from embodiment 1-5 in the present invention
When, repeated detection is carried out to each sample using viscosity tester, is averaged, testing result is as follows:
| Viscosity (mpa.s) | |
| Embodiment 1 | 813 |
| Embodiment 2 | 821 |
| Embodiment 3 | 843 |
| Embodiment 4 | 837 |
| Embodiment 5 | 815 |
As seen from the above table, the viscosity of the Chinese date yoghourt of protein content 2.3% made from embodiment 1-5 is all satisfied the present invention
Preparation process Yoghourt viscosity requirement (750-850mpa.s) illustrates combination and each raw material between each raw material through the invention
The optimization of proportion, fermenting microbe with when stabilizer proportion realizes that in the case where inexpensive low albumen, Yoghourt viscosity is high, surely
It is qualitative good.The viscosity of embodiment 3 and embodiment 4 is relatively high, illustrates the parts by weight in agar: parts by weight=1:1.5- of pectin
2.5, the parts by weight of pectin: the parts by weight of Lactobacillus rhamnosus: parts by weight=1:1-2 of hydroxypropyl PASELLI EASYGEL is protected and is added
Under conditions of parts by weight=1:10-15 of Leah lactobacillus and streptococcus thermophilus, obtained Yoghourt viscosity is higher, stability
More preferably.
Effect example 4
Detection of Stability is carried out to the Chinese date yoghourt of protein content 2.3% made from embodiment 1-5, respectively to embodiment
The Chinese date yoghourt of protein content 2.3% made from 1-5 takes the sample of isodose, is individually positioned under 4-6 DEG C and normal temperature condition,
Standing time is 3 months, and elutriation phenomenon and lamination, the testing result for recording the made yoghurt example of each embodiment are as follows:
As seen from the above table, only just there is slight elutriation and lamination to 1 yoghurt example of embodiment in third month at normal temperature,
Other embodiments yoghurt example placed under 4-6 DEG C and normal temperature condition 3 it is monthly do not occur elutriation and lamination, thus may be used
Know, through the invention the optimization of the combination between each raw material and each raw material proportioning, fermenting microbe with when stabilizer proportion,
Realize that in the case where inexpensive low albumen, sour milk stability is high, elutriation phenomenon is few.
The above description is merely a specific embodiment, but scope of protection of the present invention is not limited thereto, any
The change or replacement expected without creative work, should be covered by the protection scope of the present invention.Therefore, of the invention
Protection scope should be determined by the scope of protection defined in the claims.
Claims (10)
1. a kind of Chinese date yoghourt of protein content 2.3%, it is characterised in that: according to parts by weight, every 100 parts of protein
The Chinese date yoghourt of content 2.3%, raw material include:
70-80 portions of milk, 5-7 portions of white granulated sugars, 0.1-0.3 parts of pectin, 0.05-0.15 parts of agar, 0.15-0.45 parts of hydroxypropyls two
Starch phosphate, 0.0003-0.0008 part Lactobacillus rhamnosus, 0.005-0.007 parts of lactobacillus bulgaricus and thermophilus
Bacterium, 0.7-0.9 parts of concentration jujube juice, 0.2-0.4 parts of compounding red date extracts, surplus are water.
2. a kind of Chinese date yoghourt of protein content 2.3% according to claim 1, it is characterised in that:
The parts by weight of agar: parts by weight=1:1.5-2.5 of pectin；
The parts by weight of pectin: parts by weight=1:1-2 of hydroxypropyl PASELLI EASYGEL.
3. a kind of Chinese date yoghourt of protein content 2.3% according to claim 1, it is characterised in that:
The parts by weight of Lactobacillus rhamnosus: parts by weight=1:10-15 of lactobacillus bulgaricus and streptococcus thermophilus.
4. a kind of method for the Chinese date yoghourt for preparing the described in any item protein contents 2.3% of claim 1-3, feature exist
In:
The following steps are included:
S1, raw milk filtering: it through A mesh filter screen filtration after milk purchase, then carries out being centrifuged net cream processing；
S2, ingredient: by white granulated sugar, pectin, agar, hydroxypropyl PASELLI EASYGEL it is dry-mixed after, with 50-55 DEG C of milk dissolving,
Concentration jujube juice and compounding red date extract are put into again, through 13-15min emulsification pretreatment, then through B mesh filter screen filtration, are obtained after cooling
Mixture；
S3, constant volume filtering: 10-15min will be stirred after the mixture constant volume, then through C mesh filter screen filtration, obtains constant volume mixing
Material；
S4, homogeneous sterilization: homogenization, sterilization processing are successively carried out to the constant volume mixture, obtain sterilizing mixture；
S5, cooling, inoculation fermentation: the sterilizing mixture is cooled to 40-43 DEG C, and mixed rhamnose cream bar is added
Bacterium, lactobacillus bulgaricus and streptococcus thermophilus ferment after stirring 15-20min, obtain fermentation mixture；
S6, demulsification: demulsification is stirred with the frequency of 50-70% to the fermentation mixture, obtains acidified milk；
S7, turn over cylinder filtering, beat it is cold: the acidified milk turn over cylinder and is handled, and through D mesh filter screen filtration, then beats cold be cooled to
18-22 DEG C, obtain the Chinese date yoghourt of the protein content 2.3%；A > B > C > D.
5. the method for the Chinese date yoghourt according to claim 4 for preparing protein content 2.3%, it is characterised in that:
In step S1, it is centrifuged net cream treated milk, is walked after cold plate is cooled to 2-6 DEG C, putting in storage, it is stand-by to refrigerate.
6. the method for the Chinese date yoghourt according to claim 4 for preparing protein content 2.3%, it is characterised in that:
It is first that white granulated sugar and pectin, agar, hydroxypropyl PASELLI EASYGEL 2:1 in parts by weight is dry-mixed in step S2, then use
50-55 DEG C of milk dissolving, then remaining white granulated sugar, concentration jujube juice and compounding red date extract are put into, it is clipped to emulsify described
Mixture.
7. the method for the Chinese date yoghourt according to claim 4 for preparing protein content 2.3%, it is characterised in that:
In step S4, the homogenization temperature is 60-65 DEG C, pressure 18-20Mpa；
In step S4, the sterilization processing temperature is 95 ± 2 DEG C, time 300s.
8. the method for the Chinese date yoghourt according to claim 4 for preparing protein content 2.3%, it is characterised in that:
In step S5, when the sterilizing mixture ferment to PH be 4.45-4.55 when, terminate fermentation.
9. the method for the Chinese date yoghourt according to claim 4 for preparing protein content 2.3%, it is characterised in that:
It further comprises the steps of:
It is S8, filling: turn over cylinder beat it is cold after, the Chinese date yoghourt of the protein content 2.3% is carried out immediately it is filling, after filling,
Product stacking is no more than 10 frames, and the gap between pile and pile is greater than or equal to 5cm.
10. the method for the Chinese date yoghourt according to claim 9 for preparing protein content 2.3%, it is characterised in that:
It further comprises the steps of:
S9, storage after-ripening: enter freezer after filling in time, 4-6 DEG C of refrigerated storage temperature, ripening time is greater than or equal to 8h.
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Application publication date: 20190409 |