CN114568495A - Sugar-reducing fermented milk and preparation method thereof - Google Patents
Sugar-reducing fermented milk and preparation method thereof Download PDFInfo
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- CN114568495A CN114568495A CN202011376940.2A CN202011376940A CN114568495A CN 114568495 A CN114568495 A CN 114568495A CN 202011376940 A CN202011376940 A CN 202011376940A CN 114568495 A CN114568495 A CN 114568495A
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- 235000015140 cultured milk Nutrition 0.000 title claims abstract description 56
- 238000002360 preparation method Methods 0.000 title abstract description 20
- 235000000346 sugar Nutrition 0.000 claims abstract description 39
- 241000894006 Bacteria Species 0.000 claims abstract description 35
- 235000013336 milk Nutrition 0.000 claims abstract description 29
- 239000008267 milk Substances 0.000 claims abstract description 29
- 210000004080 milk Anatomy 0.000 claims abstract description 29
- 244000057717 Streptococcus lactis Species 0.000 claims abstract description 28
- 235000014897 Streptococcus lactis Nutrition 0.000 claims abstract description 28
- 239000002994 raw material Substances 0.000 claims abstract description 19
- 235000010855 food raising agent Nutrition 0.000 claims abstract description 17
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims abstract description 16
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims abstract description 16
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 16
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims abstract description 16
- 102100026189 Beta-galactosidase Human genes 0.000 claims abstract description 15
- 241000901050 Bifidobacterium animalis subsp. lactis Species 0.000 claims abstract description 15
- 241000186015 Bifidobacterium longum subsp. infantis Species 0.000 claims abstract description 15
- 108010005774 beta-Galactosidase Proteins 0.000 claims abstract description 15
- 229940004120 bifidobacterium infantis Drugs 0.000 claims abstract description 15
- 229940009289 bifidobacterium lactis Drugs 0.000 claims abstract description 15
- 108010059881 Lactase Proteins 0.000 claims abstract description 13
- 229940116108 lactase Drugs 0.000 claims abstract description 13
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 12
- 239000007788 liquid Substances 0.000 claims abstract description 11
- 239000006041 probiotic Substances 0.000 claims abstract description 11
- 235000018291 probiotics Nutrition 0.000 claims abstract description 11
- 239000003765 sweetening agent Substances 0.000 claims abstract description 11
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000021092 sugar substitutes Nutrition 0.000 claims abstract description 7
- 241000186016 Bifidobacterium bifidum Species 0.000 claims abstract description 3
- 241000186012 Bifidobacterium breve Species 0.000 claims abstract description 3
- 241001608472 Bifidobacterium longum Species 0.000 claims abstract description 3
- 240000001046 Lactobacillus acidophilus Species 0.000 claims abstract description 3
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims abstract description 3
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 3
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 3
- 229940002008 bifidobacterium bifidum Drugs 0.000 claims abstract description 3
- 229940009291 bifidobacterium longum Drugs 0.000 claims abstract description 3
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims abstract description 3
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 3
- 230000000529 probiotic effect Effects 0.000 claims abstract description 3
- 239000000463 material Substances 0.000 claims description 35
- 238000000855 fermentation Methods 0.000 claims description 22
- 230000004151 fermentation Effects 0.000 claims description 22
- 102000014171 Milk Proteins Human genes 0.000 claims description 16
- 108010011756 Milk Proteins Proteins 0.000 claims description 16
- 235000021239 milk protein Nutrition 0.000 claims description 16
- 230000001954 sterilising effect Effects 0.000 claims description 16
- 238000007872 degassing Methods 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 11
- 238000011049 filling Methods 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 238000000265 homogenisation Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 5
- 230000032683 aging Effects 0.000 claims description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 4
- 229910052760 oxygen Inorganic materials 0.000 claims description 4
- 239000001301 oxygen Substances 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 3
- 241000228212 Aspergillus Species 0.000 claims description 2
- 241000235649 Kluyveromyces Species 0.000 claims description 2
- 108010046377 Whey Proteins Proteins 0.000 claims description 2
- 235000020121 low-fat milk Nutrition 0.000 claims description 2
- 235000018102 proteins Nutrition 0.000 claims description 2
- 102000004169 proteins and genes Human genes 0.000 claims description 2
- 108090000623 proteins and genes Proteins 0.000 claims description 2
- 235000020122 reconstituted milk Nutrition 0.000 claims description 2
- 235000021119 whey protein Nutrition 0.000 claims description 2
- 241000235070 Saccharomyces Species 0.000 claims 1
- 102000007544 Whey Proteins Human genes 0.000 claims 1
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 claims 1
- 235000020185 raw untreated milk Nutrition 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 5
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 abstract description 3
- 235000014962 Streptococcus cremoris Nutrition 0.000 abstract description 3
- 235000019614 sour taste Nutrition 0.000 abstract description 3
- 230000000052 comparative effect Effects 0.000 description 32
- 235000013618 yogurt Nutrition 0.000 description 18
- 235000003599 food sweetener Nutrition 0.000 description 4
- 238000012371 Aseptic Filling Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 239000008122 artificial sweetener Substances 0.000 description 1
- 235000021311 artificial sweeteners Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000001149 cognitive effect Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
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- 230000007547 defect Effects 0.000 description 1
- 230000003631 expected effect Effects 0.000 description 1
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- 235000013861 fat-free Nutrition 0.000 description 1
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- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
- A23C9/1206—Lactose hydrolysing enzymes, e.g. lactase, beta-galactosidase
-
- 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
- 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
- A23V2400/231—Lactis
-
- 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
-
- 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
- A23V2400/51—Bifidobacterium
- A23V2400/529—Infantis
-
- 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
- A23V2400/51—Bifidobacterium
- A23V2400/531—Lactis
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 provides sugar-reduced fermented milk and a preparation method thereof. Based on the total weight of the raw materials, the sugar-reduced fermented milk comprises the following raw materials: 0-5% of white granulated sugar, 1-2.5% of lactoprotein, 0.1-0.5% of lactase, 0.2-1.0% of leavening agent and the balance of liquid milk; wherein, the leaven comprises thermophilic bacteria, mesophilic bacteria and probiotics; thermophilic bacteria including Lactobacillus bulgaricus and/or Streptococcus thermophilus; the mesophilic bacteria include one or more of lactococcus lactis subspecies lactis, lactococcus lactis cremoris, lactococcus lactis diacetyl subspecies lactis and lactobacillus plantarum; the probiotic bacteria comprise one or more of Bifidobacterium longum, Bifidobacterium breve, Bifidobacterium lactis, Bifidobacterium infantis, Bifidobacterium bifidum and Lactobacillus acidophilus. The invention solves the problems that the prior sugar-reduced fermented milk without sugar substitute raw materials is easy to have sour taste, dilute taste, not full enough and the like.
Description
Technical Field
The invention relates to sugar-reducing fermented milk and a preparation method thereof, and belongs to the technical field of fermented milk products.
Background
At present, the content of sugar added into children's milk or children's yoghourt is higher (7-10%), which can cause negative effects on health, but for children's yoghourt, the problems of inappropriate sour-sweet ratio, sour taste and the like easily appear in products after the sugar content is reduced, the problems of strong sweet feeling, unpleasant taste and the like easily appear in products after sugar substitutes such as artificial sweeteners and the like are added, parents have a cognitive bias on the sugar substitutes, feel that the sweeteners are not good, and related yoghourt products containing the sweeteners cannot be purchased for children.
Disclosure of Invention
In view of the prior art and research defects, the invention aims to provide the sugar-reduced fermented milk and the preparation method thereof, which are used for solving the problems that the taste is slightly sour and the taste is slightly dilute and the like easily appear in the product after sugar is added into the yoghourt to be reduced to 0-50% of the original content on the premise of not adding other sugar-substituted raw materials such as a sweetening agent and the like, so that the product after sugar reduction still meets the requirements of consumers, particularly children consumption groups, on health and deliciousness.
In order to achieve the purpose, the invention provides the sugar-reduced fermented milk, wherein the sugar-reduced fermented milk comprises the following raw materials in percentage by weight: 0 w/w% -5.0 w/w% of white granulated sugar, 1.0 w/w% -2.5 w/w% of milk protein, 0.1w/w thousandths to 0.5w/w thousandths of lactase, 0.2w/w thousandths to 1.0w/w thousandths of leavening agent and the balance of liquid milk;
wherein the leavening agent comprises thermophilic bacteria, mesophilic bacteria and probiotics; the thermophilic bacteria comprise lactobacillus bulgaricus and/or streptococcus thermophilus and the like; the mesophilic bacteria comprise one or more of lactococcus lactis subspecies lactis, lactococcus lactis subspecies cremoris, lactococcus lactis diacetyl subspecies lactis, lactobacillus plantarum and the like; the probiotic comprises one or more of Bifidobacterium longum, Bifidobacterium breve, Bifidobacterium lactis, Bifidobacterium infantis, Bifidobacterium bifidum and Lactobacillus acidophilus;
and the weight ratio of the thermophilic bacteria to the mesophilic bacteria is 3-1.5:1, and the ratio of the probiotics in the total weight of the leavening agent is 30-40 w/w%.
According to a specific embodiment of the invention, in the sugar-reduced fermented milk, the addition amount of the white granulated sugar is preferably 0 w/w% -4.0 w/w%.
According to a specific embodiment of the present invention, in the above reduced-sugar fermented milk, preferably, the milk protein is a milk protein; the milk proteins may include milk concentrate and/or isolate proteins as well as whey proteins. Wherein the addition amount of the milk protein is preferably 1.2 w/w% -2.0 w/w%.
According to a specific embodiment of the present invention, in the sugar-reduced fermented milk, preferably, the lactase is β -galactosidase, or lactase derived from aspergillus, yeast, kluyveromyces. The addition amount of the lactase is preferably 0.2w/w permillage-0.4 w/w permillage.
According to the specific embodiment of the invention, preferably, in the process of preparing the reduced sugar fermented milk, the fermentation temperature is controlled to be 38-40 ℃, and the fermentation time is controlled to be 7-9h, so that the thermophilic bacteria and mesophilic bacteria in the leavening agent are fermented for a long time in a synergistic manner under the relatively low temperature condition. The fermentation strains adopted by the invention comprise high-temperature bacteria and medium-temperature bacteria, and the fermentation speed of the high-temperature bacteria can be reduced and the post-acidification condition of the product can be further relieved by adjusting the fermentation temperature and the ratio of the high-temperature bacteria to the medium-temperature bacteria, so that the texture of the yoghourt can be improved and the mouthfeel can be improved by the growth of the medium-temperature bacteria within the temperature range.
According to a specific embodiment of the present invention, in the sugar-reduced fermented milk described above, preferably, the thermophilic bacteria are lactobacillus bulgaricus and streptococcus thermophilus; the mesophilic bacteria are lactococcus lactis subspecies lactis and lactococcus lactis subspecies cremoris, and the probiotics are bifidobacterium lactis and bifidobacterium infantis.
According to a specific embodiment of the invention, in the sugar-reduced fermented milk, preferably, the addition amount of the leavening agent is 0.4w/w permillage to 0.6w/w permillage.
According to a specific embodiment of the invention, in the sugar-reduced fermented milk, preferably, the liquid milk is milk, which is fresh milk or reconstituted milk meeting the raw fresh milk purchasing standard in China; preferably, the milk is partially or fully skimmed low fat milk. The total dry matter content of the milk is preferably 11.0 w/w% to 14.0 w/w%, more preferably 12.0 w/w% to 14.0 w/w%, and the milk solids nonfat is not less than 8.5 w/w%, based on the total weight of the milk.
According to a specific embodiment of the present invention, preferably, the reduced sugar fermented milk of the present invention does not contain sugar-substitute materials, such as sweeteners, sugar-substitute materials, and the like.
The invention also provides a preparation method of the sugar-reduced fermented milk, wherein the preparation method comprises the following steps:
(1) preparing materials: mixing and circulating liquid milk, white granulated sugar and milk protein at 40-45 ℃ for 20-30 minutes according to the proportion to obtain a mixed material;
(2) enzymolysis: adding a proper amount of lactase into the mixed material obtained in the step (1), and standing for enzymolysis for 50-90 minutes at the temperature of 40-45 ℃;
(3) degassing: degassing the mixed material obtained in the step (2) to reduce the oxygen content in the mixed material, preferably, the degassing conditions are as follows: the temperature is 60-70 ℃, and the pressure is negative pressure between-0.03 MPa and-0.07 MPa;
(4) homogenizing and sterilizing: homogenizing and sterilizing the degassed mixed material obtained in the step (3), wherein the primary pressure of the homogenization is 17-18MPa, the secondary pressure is 3-4MPa, the sterilization temperature is 95 +/-5 ℃, and the sterilization time is 200-;
(5) fermentation: cooling the mixed material obtained in the step (4) to 38-40 ℃, adding a leavening agent according to the proportion, fermenting for 7-9h at 38-40 ℃, and stopping fermentation when the pH value of the mixed material reaches below 4.6;
(6) filling: and (4) cooling the fermented milk obtained in the step (5) to below 20 ℃, filling and sealing, refrigerating the filled fermented milk at 2-6 ℃, and aging to obtain the sugar-reduced fermented milk.
In the above-described preparation method, preferably, filling and sealing are performed in a closed aseptic filling apparatus. The closed aseptic filling equipment may be filling equipment conventionally employed in the art. The packaging form of the yoghourt product in the invention can adopt the common yoghourt packaging form in the market, such as: self-supporting bags, small round cup packages, and the like. The sugar-reduced fermented milk prepared by the invention is low-temperature refrigerated yogurt.
The starting materials used in the present invention are commercially available, and any range recited herein includes any value between the endpoints and any subrange between the endpoints and any value between the endpoints or any subrange between the endpoints.
The invention has the following beneficial effects:
according to the invention, high-temperature bacteria such as lactobacillus bulgaricus and streptococcus thermophilus, medium-temperature bacteria such as lactococcus lactis subspecies lactis and lactococcus lactis subspecies cremoris, and probiotics such as bifidobacterium lactis and bifidobacterium infantis are compounded according to a specific proportion to form a leavening agent, and the high-temperature bacteria and the medium-temperature bacteria in the leavening agent are subjected to synergistic fermentation for a long time under a relatively low-temperature condition by adjusting the fermentation temperature, so that the texture performance of the product is improved, the post-acidification problem of the product is improved, and the sour-sweet ratio performance of the product is improved by combining the enzymolysis effect of lactase. Compared with the conventional yogurt, the yogurt prepared by the invention reduces the addition of white granulated sugar by more than 50%, is reduced-sugar fermented milk, and solves the problems that the conventional reduced-sugar fermented milk which does not use sugar substitute raw materials is easy to have a slightly sour taste, a slightly dilute taste, insufficient fullness and the like.
Detailed Description
The method of the present invention is described below with reference to specific examples to make it easier to understand and grasp the technical solution of the present invention, but the present invention is not limited thereto. The experimental methods described in the following examples are all conventional methods unless otherwise specified; the reagents and materials are commercially available, unless otherwise specified.
Example 1
The embodiment provides a sugar-reduced fermented milk, which specifically comprises the following components:
firstly, the raw material formula (calculated by 1000 g):
wherein the leaven is 0.14g of lactobacillus bulgaricus, 0.07g of streptococcus thermophilus, 0.07g of lactococcus lactis subspecies cremoris, 0.07g of lactococcus lactis subspecies diacetylactis, 0.1g of bifidobacterium lactis and 0.05g of bifidobacterium infantis;
the preparation method comprises the following steps:
and (3) standardization: carrying out standardized treatment on milk;
(2) preparing materials: mixing liquid milk, white granulated sugar and milk protein at 40 ℃ according to the proportion, circulating for 30 minutes, and uniformly mixing the liquid milk, the white granulated sugar and the milk protein to obtain a mixed material;
(3) enzymolysis: adding a proper amount of lactase into the mixed material obtained in the step (2), and standing for enzymolysis for 90 minutes at the temperature of 40 ℃;
(4) degassing: degassing the mixed material obtained in the step (3) to reduce the oxygen content in the mixed material, preferably, the degassing conditions are as follows: negative pressure at 60 deg.C and-0.03 deg.C;
(5) homogenizing and sterilizing: homogenizing and sterilizing the degassed mixed material obtained in the step (4), wherein the first-stage pressure of the homogenization is 18MPa, the second-stage pressure of the homogenization is 3MPa, the sterilization temperature is 95 ℃, and the sterilization time is 300 s;
(6) fermentation: cooling the mixed material obtained in the step (5) to 38 ℃, adding a leavening agent according to the proportion, fermenting for 9 hours at 38 ℃, and stopping fermentation when the pH value of the mixed material reaches 4.6;
(7) filling: and (4) cooling the fermented milk obtained in the step (6) to below 20 ℃, filling and sealing, refrigerating the filled fermented milk at 2-6 ℃, and aging to obtain the sugar-reduced fermented milk.
Example 2
The embodiment provides a sugar-reduced fermented milk, which specifically comprises the following components:
firstly, the raw material formula (calculated by 1000 g):
wherein the leaven is 0.09g of Lactobacillus bulgaricus, 0.09g of Streptococcus thermophilus, 0.03g of lactococcus lactis subsp.cremoris, 0.03g of lactococcus lactis diacetyl subsp.lactis, 0.1g of Bifidobacterium lactis and 0.06g of Bifidobacterium infantis;
the preparation method comprises the following steps: the procedure is as in example 1.
Example 3
The embodiment provides a sugar-reduced fermented milk, which specifically comprises the following components:
firstly, the raw material formula (calculated by 1000 g):
wherein the leaven is 0.12g of lactobacillus bulgaricus, 0.12g of streptococcus thermophilus, 0.06g of lactococcus lactis subspecies cremoris, 0.06g of lactococcus lactis subspecies diacetylactis, 0.2g of bifidobacterium lactis and 0.04g of bifidobacterium infantis;
secondly, the preparation method comprises the following steps: the procedure is as in example 1.
Example 4
The embodiment provides a sugar-reduced fermented milk, which specifically comprises the following components:
firstly, the raw material formula (calculated by 1000 g):
wherein the leaven is 0.14g of lactobacillus bulgaricus, 0.07g of streptococcus thermophilus, 0.07g of lactococcus lactis subspecies cremoris, 0.07g of lactococcus lactis subspecies diacetylactis, 0.1g of bifidobacterium lactis and 0.05g of bifidobacterium infantis;
secondly, the preparation method comprises the following steps: the procedure is as in example 1.
Comparative example 1
This comparative example provides a sugar-reduced fermented milk, specifically as follows:
firstly, the raw material formula (calculated by 1000 g):
wherein the leaven is 0.125g of lactobacillus bulgaricus, 0.125g of streptococcus thermophilus, 0.25g of bifidobacterium lactis and 0.25g of bifidobacterium infantis;
secondly, the preparation method comprises the following steps: the procedure is as in example 1.
Comparative example 2
This comparative example provides a sugar-reduced fermented milk, specifically as follows:
firstly, the raw material formula (calculated by 1000 g):
wherein the leaven is 0.14g of lactobacillus bulgaricus, 0.07g of streptococcus thermophilus, 0.07g of lactococcus lactis subspecies cremoris, 0.07g of lactococcus lactis subspecies diacetylactis, 0.1g of bifidobacterium lactis and 0.05g of bifidobacterium infantis;
secondly, the preparation method comprises the following steps: the fermentation temperature in this preparation was 43 ℃ and the other steps were the same as in example 1.
Comparative example 3
This comparative example provides a sugar-reduced fermented milk, specifically as follows:
firstly, the raw material formula (calculated by 1000 g):
wherein the leaven is 0.14g of lactobacillus bulgaricus, 0.07g of streptococcus thermophilus, 0.1g of lactococcus lactis subspecies cremoris, 0.1g of lactococcus lactis diacetyl subspecies lactis, 0.1g of bifidobacterium lactis and 0.05g of bifidobacterium infantis;
secondly, the preparation method comprises the following steps: the procedure is as in example 1.
Comparative example 4
This comparative example provides a sugar-reduced fermented milk, specifically as follows:
firstly, the raw material formula (calculated by 1000 g):
wherein the leaven is 0.14g of lactobacillus bulgaricus, 0.07g of streptococcus thermophilus, 0.1g of lactococcus lactis subspecies cremoris, 0.1g of lactococcus lactis diacetyl subspecies lactis, 0.1g of bifidobacterium lactis and 0.05g of bifidobacterium infantis;
secondly, the preparation method comprises the following steps: the fermentation temperature in the preparation method is 30 ℃, and other steps are the same as example 1.
Comparative example 5
This comparative example provides a sugar-reduced fermented milk, specifically as follows:
firstly, the raw material formula (calculated by 1000 g):
wherein the leaven is 0.06g of Lactobacillus bulgaricus, 0.06g of Streptococcus thermophilus, 0.12g of lactococcus lactis subsp.cremoris, 0.12g of lactococcus lactis diacetyl subsp.lactis, 0.2g of Bifidobacterium lactis and 0.04g of Bifidobacterium infantis;
secondly, the preparation method comprises the following steps: the procedure is as in example 1.
Comparative example 6
This comparative example provides a sugar-reduced fermented milk, specifically as follows:
firstly, the raw material formula (calculated by 1000 g):
wherein the leaven is 0.3g of lactobacillus bulgaricus and 0.3g of streptococcus thermophilus;
secondly, the preparation method comprises the following steps:
(1) and (3) standardization: carrying out standardized treatment on milk;
(2) preparing materials: mixing liquid milk, white granulated sugar and milk protein at 40 ℃ according to the proportion, circulating for 30 minutes, and uniformly mixing the liquid milk, the white granulated sugar and the milk protein to obtain a mixed material;
(3) degassing: degassing the mixed material obtained in the step (2) to reduce the oxygen content in the mixed material, preferably, the degassing conditions are as follows: negative pressure at 60 deg.C and-0.03 deg.C;
(4) homogenizing and sterilizing: homogenizing and sterilizing the degassed mixed material obtained in the step (3), wherein the first-stage pressure of the homogenization is 18MPa, the second-stage pressure of the homogenization is 3MPa, the sterilization temperature is 95 ℃, and the sterilization time is 300 s;
(5) fermentation: cooling the mixed material obtained in the step (4) to 38 ℃, adding a leavening agent according to the proportion, fermenting for 9 hours at 38 ℃, and stopping fermentation when the pH value of the mixed material reaches 4.6;
(6) filling: and (4) cooling the fermented milk obtained in the step (5) to below 20 ℃, filling and sealing, refrigerating the filled fermented milk at 2-6 ℃, and aging to obtain the sugar-reduced fermented milk.
The products obtained in the examples and comparative examples were observed by standing at 2 to 6 ℃ and stability analysis was performed for each group of products by observing pH, acidity and viscosity indexes. The specific experimental results are shown in the following tables 1 to 3.
TABLE 12 pH results of the product observed standing at 6 ℃ C
| 1 day | 10 days | 20 days | 30 days | |
| Example 1 | 4.55 | 4.32 | 4.13 | 4.07 |
| Example 2 | 4.53 | 4.35 | 4.15 | 4.05 |
| Example 3 | 4.54 | 4.33 | 4.13 | 4.03 |
| Example 4 | 4.55 | 4.38 | 4.10 | 4.05 |
| Comparative example 1 | 4.46 | 4.20 | 4.03 | 3.92 |
| Comparative example 2 | 4.52 | 4.23 | 4.01 | 3.94 |
| Comparative example 3 | 4.55 | 4.20 | 4.05 | 3.99 |
| Comparative example 4 | 4.57 | 4.25 | 4.02 | 3.94 |
| Comparative example 5 | 4.56 | 4.22 | 4.06 | 3.97 |
TABLE acidity results (acidity unit:. degree.T) of the product observed standing at 22 to 6 ℃
| 1 day | 10 days | 20 days | 30 days | |
| Example 1 | 80 | 85 | 95 | 100 |
| Example 2 | 82 | 86 | 97 | 101 |
| Example 3 | 81 | 86 | 96 | 102 |
| Example 4 | 80 | 84 | 95 | 101 |
| Comparative example 1 | 89 | 95 | 106 | 117 |
| Comparative example 2 | 81 | 93 | 104 | 113 |
| Comparative example 3 | 81 | 93 | 103 | 114 |
| Comparative example 4 | 83 | 92 | 105 | 116 |
| Comparative example 5 | 80 | 95 | 105 | 115 |
The pH and acidity of the yogurt products of examples 1-4 above exhibited better shelf life than the pH and acidity of the yogurt products of comparative examples 1-5, and it can be seen that the present invention can ameliorate the post-acidification problem of the sweetened yogurt product.
Table 32-6 ℃ viscosity results of the product observed on standing: (viscosity unit: mPas)
| 1 day | 10 days | 20 days | 30 days | |
| Example 1 | 450 | 466 | 475 | 480 |
| Example 2 | 463 | 468 | 487 | 493 |
| Example 3 | 480 | 485 | 490 | 503 |
| Example 4 | 455 | 460 | 479 | 483 |
| Comparative example 1 | 402 | 410 | 423 | 437 |
| Comparative example 2 | 395 | 407 | 416 | 422 |
| Comparative example 3 | 380 | 396 | 400 | 411 |
| Comparative example 4 | 407 | 410 | 432 | 435 |
| Comparative example 5 | 405 | 408 | 418 | 423 |
| Comparative example 6 | 473 | 482 | 492 | 498 |
The viscosity of the yogurt products of the above examples is thicker than that of the yogurt products of the comparative examples in shelf life, and taking the comparative example 6 as a control group, the viscosity of the yogurt products of the above examples is close to that of the control group, which shows that the yogurt products can maintain the mouthfeel of the yogurt by using the formula and the ratio of the leavening agents of the invention, adjusting the fermentation temperature and increasing the enzymolysis process. When the addition amounts of the thermophilic bacteria and mesophilic bacteria in the leavening agent, the fermentation temperature and the materials involved in the raw material composition of the sugar-reduced fermented milk are not within the range defined by the invention, the expected effect cannot be achieved.
The above-mentioned embodiments are intended to illustrate the objects, technical solutions and advantages of the present invention in further detail, and it should be understood that the above-mentioned embodiments are only exemplary embodiments of the present invention, and are not intended to limit the scope of the present invention, and any modifications, equivalent substitutions, improvements and the like made within the spirit and principle of the present invention should be included in the scope of the present invention.
Claims (10)
1. The sugar-reduced fermented milk comprises the following raw materials by weight: 0 w/w% -5.0 w/w% of white granulated sugar, 1.0 w/w% -2.5 w/w% of milk protein, 0.1w/w thousandths to 0.5w/w thousandths of lactase, 0.2w/w thousandths to 1.0w/w thousandths of leavening agent and the balance of liquid milk;
wherein the leavening agent comprises thermophilic bacteria, mesophilic bacteria and probiotics; the thermophilic bacteria comprise lactobacillus bulgaricus and/or streptococcus thermophilus; the mesophilic bacteria comprise one or the combination of more than two of lactococcus lactis subspecies lactis, lactococcus lactis subspecies cremoris, lactococcus lactis diacetyl subspecies lactis and lactobacillus plantarum; the probiotic comprises one or more of Bifidobacterium longum, Bifidobacterium breve, Bifidobacterium lactis, Bifidobacterium infantis, Bifidobacterium bifidum and Lactobacillus acidophilus;
and the weight ratio of the thermophilic bacteria to the mesophilic bacteria is 3-1.5:1, and the ratio of the probiotics in the total weight of the leavening agent is 30-40 w/w%.
2. The sugar-reduced fermented milk according to claim 1, wherein the amount of white granulated sugar added is 0 w/w% to 4.0 w/w%.
3. The reduced sugar fermented milk according to claim 1 or 2, wherein the milk protein is a milk protein, preferably the milk protein comprises milk concentrated and/or isolated protein and whey protein;
preferably, the addition amount of the milk protein is 1.2 w/w% -2.0 w/w%.
4. The reduced-sugar fermented milk according to any one of claims 1 to 3, wherein the lactase is β -galactosidase, or is lactase derived from Aspergillus, Saccharomyces, Kluyveromyces;
preferably, the addition amount of lactase is 0.2w/w thousandths to 0.4w/w thousandths.
5. The reduced-sugar fermented milk according to any one of claims 1 to 4, wherein the fermentation temperature is 38 to 40 ℃ and the fermentation time is preferably 7 to 9 hours during the process of preparing the reduced-sugar fermented milk.
6. The reduced-sugar fermented milk according to any one of claims 1 to 5, wherein the thermophilic bacteria are Lactobacillus bulgaricus and Streptococcus thermophilus; the mesophilic bacteria are lactococcus lactis subspecies lactis and lactococcus lactis subspecies cremoris, and the probiotics are bifidobacterium lactis and bifidobacterium infantis.
7. The sugar-reduced fermented milk according to any one of claims 1 to 6, wherein the addition amount of the fermentation agent is 0.4 w/w% o to 0.6 w/w% o.
8. The sugar-reduced fermented milk according to any one of claims 1 to 7, wherein the liquid milk is milk, which is fresh milk or reconstituted milk meeting the raw milk purchasing standard in China; preferably, the milk is partially or fully skimmed low fat milk;
preferably, the total dry matter content of the milk is 11.0 w/w% to 14.0 w/w%, more preferably 12.0 w/w% to 14.0 w/w%, and the milk solids-not-fat is not less than 8.5 w/w%, based on the total weight of the milk.
9. The reduced-sugar fermented milk according to any one of claims 1 to 8, wherein the reduced-sugar fermented milk does not contain a sugar substitute raw material.
10. The method for producing reduced-sugar fermented milk according to any one of claims 1 to 9, wherein the method comprises the steps of:
(1) preparing materials: mixing and circulating liquid milk, white granulated sugar and milk protein at 40-45 ℃ for 20-30 minutes according to the proportion to obtain a mixed material;
(2) enzymolysis: adding a proper amount of lactase into the mixed material obtained in the step (1), and standing for enzymolysis for 50-90 minutes at the temperature of 40-45 ℃;
(3) degassing: degassing the mixed material obtained in the step (2) to reduce the oxygen content in the mixed material, preferably, the degassing conditions are as follows: the temperature is 60-70 ℃, and the pressure is negative pressure between-0.03 MPa and-0.07 MPa;
(4) homogenizing and sterilizing: homogenizing and sterilizing the degassed mixed material obtained in the step (3), wherein the primary pressure of the homogenization is 17-18MPa, the secondary pressure is 3-4MPa, the sterilization temperature is 95 +/-5 ℃, and the sterilization time is 200-;
(5) fermentation: cooling the mixed material obtained in the step (4) to 38-40 ℃, adding a leavening agent according to the proportion, fermenting for 7-9h at 38-40 ℃, and stopping fermentation when the pH value of the mixed material reaches below 4.6;
(6) filling: and (4) cooling the fermented milk obtained in the step (5) to below 20 ℃, filling and sealing, refrigerating the filled fermented milk at 2-6 ℃, and aging to obtain the sugar-reduced fermented milk.
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| CN116530572A (en) * | 2023-03-27 | 2023-08-04 | 江苏卫岗乳品研究院有限公司 | Sucrose-free yogurt and preparation method thereof |
| WO2024098978A1 (en) * | 2022-11-07 | 2024-05-16 | 内蒙古蒙牛乳业（集团）股份有限公司 | Normal-temperature fermented dairy product, and preparation method therefor and use thereof |
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| CN107223709A (en) * | 2016-03-25 | 2017-10-03 | 内蒙古伊利实业集团股份有限公司 | A kind of low sugar or sugar-free yogurt and preparation method thereof |
| CN108684816A (en) * | 2017-04-12 | 2018-10-23 | 内蒙古乳业技术研究院有限责任公司 | A kind of fermented dairy product and preparation method thereof of controllable rear acid |
| US20190008176A1 (en) * | 2015-12-24 | 2019-01-10 | Compagnie Gervais Danone | Use of a lactase for improving the preparation of a strained fermented dairy product |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| US20190008176A1 (en) * | 2015-12-24 | 2019-01-10 | Compagnie Gervais Danone | Use of a lactase for improving the preparation of a strained fermented dairy product |
| CN107223709A (en) * | 2016-03-25 | 2017-10-03 | 内蒙古伊利实业集团股份有限公司 | A kind of low sugar or sugar-free yogurt and preparation method thereof |
| CN108684816A (en) * | 2017-04-12 | 2018-10-23 | 内蒙古乳业技术研究院有限责任公司 | A kind of fermented dairy product and preparation method thereof of controllable rear acid |
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| WO2024098978A1 (en) * | 2022-11-07 | 2024-05-16 | 内蒙古蒙牛乳业（集团）股份有限公司 | Normal-temperature fermented dairy product, and preparation method therefor and use thereof |
| CN116530572A (en) * | 2023-03-27 | 2023-08-04 | 江苏卫岗乳品研究院有限公司 | Sucrose-free yogurt and preparation method thereof |
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