CN103564345A - Semi-fermented acidic milk pudding and preparation method thereof - Google Patents
Semi-fermented acidic milk pudding and preparation method thereof Download PDFInfo
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- 235000011962 puddings Nutrition 0.000 title claims abstract description 45
- 235000013336 milk Nutrition 0.000 title claims abstract description 35
- 239000008267 milk Substances 0.000 title claims abstract description 35
- 210000004080 milk Anatomy 0.000 title claims abstract description 35
- 230000002378 acidificating effect Effects 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 239000003381 stabilizer Substances 0.000 claims abstract description 23
- 238000000855 fermentation Methods 0.000 claims abstract description 22
- 230000004151 fermentation Effects 0.000 claims abstract description 22
- 235000004936 Bromus mango Nutrition 0.000 claims abstract description 19
- 235000014826 Mangifera indica Nutrition 0.000 claims abstract description 19
- 235000009184 Spondias indica Nutrition 0.000 claims abstract description 19
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N Lactic Acid Natural products CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 14
- 108010010803 Gelatin Proteins 0.000 claims abstract description 7
- 239000008273 gelatin Substances 0.000 claims abstract description 7
- 229920000159 gelatin Polymers 0.000 claims abstract description 7
- 235000019322 gelatine Nutrition 0.000 claims abstract description 7
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 7
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 7
- 239000004310 lactic acid Substances 0.000 claims abstract description 7
- 239000001814 pectin Substances 0.000 claims abstract description 7
- 235000010987 pectin Nutrition 0.000 claims abstract description 7
- 229920001277 pectin Polymers 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims description 108
- 238000003756 stirring Methods 0.000 claims description 48
- 238000001816 cooling Methods 0.000 claims description 40
- 235000020167 acidified milk Nutrition 0.000 claims description 33
- 230000001954 sterilising effect Effects 0.000 claims description 32
- 238000004659 sterilization and disinfection Methods 0.000 claims description 32
- 238000011049 filling Methods 0.000 claims description 24
- 235000020185 raw untreated milk Nutrition 0.000 claims description 21
- 235000021552 granulated sugar Nutrition 0.000 claims description 20
- 241001093152 Mangifera Species 0.000 claims description 18
- 238000002156 mixing Methods 0.000 claims description 17
- 238000010792 warming Methods 0.000 claims description 14
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 11
- 230000015572 biosynthetic process Effects 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 8
- 235000007119 Ananas comosus Nutrition 0.000 claims description 6
- 241000186000 Bifidobacterium Species 0.000 claims description 6
- 241000186660 Lactobacillus Species 0.000 claims description 6
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 6
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 6
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 6
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 6
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 6
- 125000005456 glyceride group Chemical group 0.000 claims description 6
- 229940039696 lactobacillus Drugs 0.000 claims description 6
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 6
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 6
- 238000005057 refrigeration Methods 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 235000013618 yogurt Nutrition 0.000 claims description 6
- 244000099147 Ananas comosus Species 0.000 claims 1
- 239000006041 probiotic Substances 0.000 abstract description 11
- 235000018291 probiotics Nutrition 0.000 abstract description 11
- 230000000529 probiotic effect Effects 0.000 abstract description 8
- 241000894006 Bacteria Species 0.000 abstract description 2
- 235000020247 cow milk Nutrition 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 240000007228 Mangifera indica Species 0.000 abstract 1
- 229920000881 Modified starch Polymers 0.000 abstract 1
- 239000004368 Modified starch Substances 0.000 abstract 1
- 229930006000 Sucrose Natural products 0.000 abstract 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 238000009395 breeding Methods 0.000 abstract 1
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- 239000011265 semifinished product Substances 0.000 abstract 1
- 241000234671 Ananas Species 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 230000009286 beneficial effect Effects 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 230000007935 neutral effect Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 239000000499 gel Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 235000013365 dairy product Nutrition 0.000 description 2
- 235000021185 dessert Nutrition 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 238000001514 detection method Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 210000004994 reproductive system Anatomy 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/10—Puddings; Dry powder puddings
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention relates to the field of food, and aims to provide a semi-fermented acidic milk pudding with strong water retention, long shelf life and rich probiotics, and a preparation method of the semi-fermented acidic milk pudding. The semi-fermented acidic milk pudding comprises the following raw materials in part by weight: 50-60 parts of fermented milk, 40-60 parts of cow milk, 3-7 parts of white sugar, 1-3 parts of stabilizer, 1-5 parts of mango puree and 0.01-0.05 part of essence, wherein the stabilizer is a combination of gelatin, pectin, modified starch and lactic and fatty acid glyceride. The semi-fermented acidic milk pudding uses a high-quality stabilizer system, so that the semi-fermented acidic milk pudding is relatively palatable in hardness, the water retention can be guaranteed, and the quality is stable within the shelf life; in the preparation method, a semi-finished product is obtained through probiotic fermentation, so that the semi-fermented acidic milk pudding forms an acidic environment; the probiotics can inhibit breeding of harmful bacteria, thus prolonging the shelf life.
Description
Technical field
The present invention relates to field of food, be specifically related to a kind of half fermented type acidic milk pudding and preparation method thereof.
Background technology
Pudding is the transliteration of English Pudding, is a kind of state semi-solid dairy product that congeals, and is popular in European and American countries, generally as dessert or dessert.In recent years, domestic more and more to the research of pudding product, also emerge the manufacturer of many pudding products.But because technology is not mature enough, most of pudding products are all the neutral products that low side is single in the market, and cow's milk content, below 60%, does not far reach the trophic level of general dairy products, and its shelf-life is also shorter.
Acidified milk containing active probiotic (Probiotics) is a kind of inexpensive health food, its probio containing is that a class is useful to host, can be colonizated in human body intestinal canal, reproductive system, thereby can produce definite health efficacy, improve host's microecological balance, the active beneficial microbe of performance beneficial effect.The acidified milk of making by the fermentation of probio not only has and is easy to digested various nutritional labelings, and has coordinating intestines and stomach, strengthens immunity, the plurality of health care functions such as norcholesterol.Because the existing Product environment of preparing pudding technique is not suitable for the growth of probio, existing pudding product is substantially containing probio.
Summary of the invention
The object of the present invention is to provide that a kind of water-retaining property is strong, long shelf-life, be rich in half fermented type acidic milk pudding of active probiotic and preparation method thereof.
Technical scheme of the present invention is for a kind of half fermented type acidic milk pudding is provided, and made: acidified milk 50-60 part, raw milk 40-60 part, white granulated sugar 3-7 part, stabilizing agent 1-3 part, mango juice 1-5 part, essence 0.01-0.05 part by the raw material of following weight portion.
Preferably, in half above-mentioned fermented type acidic milk pudding, described stabilizing agent is the combination of gelatin, pectin, converted starch, lactic acid fatty glyceride.
Preferably, in half above-mentioned fermented type acidic milk pudding, described acidified milk is made by the raw material of following weight portion: raw milk 80-95 part, white granulated sugar 5-10 part, leavening 0.1-0.3u/ kilogram.
Preferably, in half above-mentioned fermented type acidic milk pudding, described leavening is the combination of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, Bifidobacterium, five kinds of biodiasmins of lactobacillus paraceasi.
Preferably, in half above-mentioned fermented type acidic milk pudding, described essence is the combination of mango essence, flavoring pineapple essence, Yoghourt essence.
Another technical scheme of the present invention, for a kind of preparation method of above-mentioned half fermented type acidic milk pudding is provided, comprises the steps:
1) batch mixing: stabilizing agent, white granulated sugar are mixed, and adding temperature is, in the raw milk of 70-80 ℃, to stir 10-20min; Add again mango juice and essence, stir 5-15min and obtain a mixture;
2) homogeneous: step 1) gained mixture, at temperature 65-70 ℃, is carried out to homogeneous under the condition of pressure 18-20Mpa;
3) sterilization: by step 2) gained mixture sterilization 5-10min under 95-100 ℃ of condition;
4) mix: step 3) gained mixture is mixed with acidified milk;
5) stir: step 4) gained mixture is stirred to 20-30min, and the mixture temperature after stirring is controlled at 50-60 ℃;
6) homogeneous: step 5) gained mixture is carried out to homogeneous under temperature 50-60 ℃, the condition of pressure 15-18Mpa;
7) filling: step 6) gained mixture is carried out filling at 50-60 ℃;
8) cooling forming: the product after filling is cooled to below 20 ℃ in 0.5-2h, makes the cooling formation curdled appearance of product:
9) refrigeration: product after cooling forming is sent into the Cold storage in the refrigerator of 2-6 ℃, obtained finished product after temperature is down to 2-6 ℃.
Preferably, in half above-mentioned fermented type acidic milk pudding preparation method, acidified milk in described step 4) and preparation method thereof is as follows:
(1) batch mixing: raw milk is warming up to 65～70 ℃, adds white granulated sugar, after stirring is fully dissolved it, obtain a mixture;
(2) homogeneous: step (1) gained mixture is carried out to homogeneous under temperature 65-70 ℃, the condition of pressure 18-20Mpa;
(3) sterilization: by step (2) gained mixture sterilization 5-10min under 95-100 ℃ of condition;
(4) cooling: step (3) gained mixture is cooled to 37-45 ℃;
(5) fermentation: add leavening in step (4) gained mixture, ferment at 37-45 ℃;
(6) cooling: when step (5) gained mixture acidity reaches 75-80oT, after stirring 15-20min, to be cooled to 18-22 ℃, fermentation is stopped, obtain acidified milk.
Preferably, in half above-mentioned fermented type acidic milk pudding preparation method, comprise the steps:
1) batch mixing: 25kg stabilizing agent, 50kg white granulated sugar are mixed, add the raw milk 400kg that is warming up to 75 ℃, stir 15min; Add again 25kg mango juice and 0.1kg essence, stir 10min and obtain a mixture;
2) homogeneous: step 1) gained mixture, 67 ℃ of temperature, is carried out to homogeneous under the condition of pressure 20Mpa;
3) sterilization: by step 2) 95 ℃ of sterilization 10min of gained mixture;
4) mix: step 3) gained mixture is mixed with acidified milk;
5) stir: step 4) gained mixture is stirred to 20min, and the mixture temperature after stirring is controlled at 50-60 ℃;
6) homogeneous: by step 5) gained mixture homogeneous under temperature 50-60 ℃, the pressure of pressure 18Mpa;
7) filling: step 6) gained mixture is carried out filling at 50-60 ℃;
8) cooling forming: the product after filling is cooled to below 20 ℃ in 0.5-2h, makes the cooling formation curdled appearance of product:
9) store: product after cooling forming is sent into the Cold storage in the refrigerator of 2-6 ℃, after temperature is down to 2-6 ℃, obtained finished product.
The preparation method of described acidified milk is as follows:
1) batch mixing: 300kg raw milk is warming up to 65 ℃, adds 45kg white granulated sugar, stir 20min and make abundant dissolving;
2)) homogeneous: step (1) gained material is preheated to 67 ℃, homogeneous under the pressure of 20Mpa;
3) sterilization: by step (2) gained material sterilization 5min under 95 ℃ of conditions;
4) cooling: by step (3) gained material but to 42 ℃;
5) fermentation: step (4) gained material is added to leavening, ferment under 42 ℃ of conditions;
6) cooling: when acidified milk acidity reaches 78oT, after stirring 20min, be cooled to 20 ℃, fermentation stops, and obtains acidified milk;
Beneficial effect of the present invention: half fermented type acidic milk pudding disclosed in this invention, by fermentation and the Particular craft technology of mixed gel moulding, make, nutritious, sense organ exquisiteness is soft, unique flavor, steady quality, long shelf-life is in similar neutral pudding product.
The specific embodiment
By describing technology contents of the present invention in detail, being realized object and effect, below in conjunction with embodiment, be explained in detail.
Embodiment mono-
A kind of half fermented type acidic milk pudding of the present invention and preparation method thereof is:
1) batch mixing: 25kg stabilizing agent, 50kg white granulated sugar are mixed, add the raw milk 400kg that is warming up to 75 ℃, stir 15min, then add 24.9kg mango juice and 0.1kg essence, stir 10min and obtain a mixture;
Described stabilizing agent is the combination of gelatin 7kg, pectin 2kg, converted starch 15kg, lactic acid fatty glyceride 1kg, and described essence is the combination of mango essence 0.04kg, flavoring pineapple essence 0.04kg, Yoghourt essence 0.02kg.
2) homogeneous: step 1) gained mixture is carried out to homogeneous under the condition of 67 ℃ of temperature, pressure 20Mpa;
3) sterilization: by step 2) gained mixture sterilization 10min under the condition of 95 ℃;
4) mix: step 3) gained mixture is mixed with 500kg acidified milk;
5) stir: step 4) gained mixture is stirred to 20min, and the mixture temperature after stirring is controlled at 50-60 ℃;
6) homogeneous: step 5) gained mixture is carried out to homogeneous under temperature 50-60 ℃, pressure 18Mpa;
7) filling: step 6) gained mixture is carried out filling at 50-60 ℃;
8) cooling forming: the product after filling is cooled to below 20 ℃ in 0.5-2h, makes the cooling formation curdled appearance of product;
9) refrigeration: product after cooling forming is sent into the Cold storage in the refrigerator of 2-6 ℃, obtained finished product after temperature is down to 2-6 ℃.
Above-mentioned acidified milk and preparation method thereof is:
1) batch mixing: 455kg raw milk is warming up to 65 ℃, adds 45kg white granulated sugar, after stirring is fully dissolved it, obtain a mixture;
2) homogeneous: step 1) gained mixture is carried out to homogeneous under 67 ℃ of temperature, pressure 20Mpa;
3) sterilization: by step 2) gained mixture sterilization 5min under the condition of 95 ℃;
4) cooling: step 3) gained mixture is cooled to 42 ℃;
5) fermentation: add leavening 0.1U/ kilogram in step 4) gained mixture, ferment at 42 ℃.
Described leavening is the combination of lactobacillus bulgaricus 0.03U/ kilogram, streptococcus thermophilus 0.04U/ kilogram, lactobacillus acidophilus 0.01U/ kilogram, Bifidobacterium 0.01U/ kilogram, lactobacillus paraceasi 0.01U/ kilogram five kinds of biodiasmins;
6) cooling: when step 5) gained mixture acidity reaches 78oT, after stirring 20min, to be cooled to 20 ℃, fermentation is stopped, obtain acidified milk.
Embodiment bis-
A kind of half fermented type acidic milk pudding of the present invention and preparation method thereof is:
1) batch mixing: 29.7kg stabilizing agent, 30kg white granulated sugar are mixed, add the raw milk 420kg that is warming up to 77 ℃, stir 17min, then add 10kg mango juice and 0.3kg essence, obtain a mixture after stirring 7min;
Described stabilizing agent is the combination of gelatin 8kg, pectin 2kg, converted starch 18.2kg, lactic acid fatty glyceride 1.5kg, and described essence is the combination of mango essence 0.12kg, flavoring pineapple essence 0.12kg, Yoghourt essence 0.06kg.
2) homogeneous: step 1) gained mixture is carried out to homogeneous under the condition of 65 ℃ of temperature, pressure 20Mpa;
3) sterilization: by step 2) gained mixture sterilization 10min under the condition of 95 ℃;
4) mix: step 3) gained mixture is mixed with 510kg acidified milk;
5) stir: step 4) gained mixture is stirred to 25min, and the mixture temperature after stirring is controlled at 50-60 ℃;
6) homogeneous: step 5) gained mixture is carried out to homogeneous under temperature 50-60 ℃, pressure 15Mpa;
7) filling: step 6) gained mixture is carried out filling at 50-60 ℃;
8) cooling forming: the product after filling is cooled to below 20 ℃ in 0.5-2h, makes the cooling formation curdled appearance of product.
9) refrigeration: product after cooling forming is sent into the Cold storage in the refrigerator of 2-6 ℃, obtained finished product after temperature is down to 2-6 ℃.
Above-mentioned acidified milk and preparation method thereof is:
1) batch mixing: 450kg raw milk is warming up to 65 ℃, adds 60kg white granulated sugar, after stirring 15min fully dissolves it, obtain a mixture;
2) homogeneous: step 1) gained mixture is carried out to homogeneous under the condition of 65 ℃ of temperature, pressure 18Mpa;
3) sterilization: by step 2) gained mixture sterilization 5min under the condition of 95 ℃;
4) cooling: step 3) gained mixture is cooled to 40 ℃;
5) fermentation: add leavening 0.2U/ kilogram in step 4) gained mixture, ferment at 40 ℃;
Described leavening is the combination of lactobacillus bulgaricus 0.06U/ kilogram, streptococcus thermophilus 0.08U/ kilogram, lactobacillus acidophilus 0.02U/ kilogram, Bifidobacterium 0.02U/ kilogram, lactobacillus paraceasi 0.02U/ kilogram five kinds of biodiasmins;
6) cooling: when step 5) gained mixture acidity reaches 80oT, after stirring 15min, to be cooled to 18 ℃, fermentation is stopped, obtain acidified milk.
Embodiment tri-
A kind of half fermented type acidic milk pudding of the present invention and preparation method thereof is:
1) batch mixing: 10kg stabilizing agent, 40kg white granulated sugar are mixed, add the raw milk 440kg that is warming up to 75 ℃, stir 17min, then add 19.8kg mango juice and 0.2kg essence, obtain a mixture after stirring 12min;
Described stabilizing agent is the combination of gelatin 5kg, pectin 1.5kg, converted starch 3kg, lactic acid fatty glyceride 0.5kg, and described essence is the combination of mango essence 0.08kg, flavoring pineapple essence 0.08kg, Yoghourt essence 0.04kg.
2) homogeneous: step 1) gained mixture is carried out to homogeneous under the condition of 68 ℃ of temperature, pressure 19Mpa;
3) sterilization: by step 2) gained mixture sterilization 10min under the condition of 95 ℃;
4) mix: step 3) gained mixture is mixed with 490kg acidified milk;
5) stir: step 4) gained mixture is stirred to 23min, and the mixture temperature after stirring is controlled at 50-60 ℃;
6) homogeneous: step 5) gained mixture is carried out to homogeneous under temperature 50-60 ℃, pressure 16Mpa;
7) filling: step 6) gained mixture is carried out filling at 50-60 ℃;
8) cooling forming: the product after filling is cooled to below 20 ℃ in 0.5-2h, makes the cooling formation curdled appearance of product;
9) refrigeration: product after cooling forming is sent into the Cold storage in the refrigerator of 2-6 ℃, obtained finished product after temperature is down to 2-6 ℃.
Above-mentioned acidified milk and preparation method thereof is:
1) batch mixing: 440kg raw milk is warming up to 68 ℃, adds 50kg white granulated sugar, stir after 18min fully dissolves it and obtain a mixture;
2) homogeneous: step 1) gained mixture is carried out to homogeneous under 68 ℃ of temperature, pressure 19Mpa;
3) sterilization: by step 2) gained mixture sterilization 5min under the condition of 95 ℃;
4) cooling: step 3) gained mixture is cooled to 37 ℃;
5) fermentation: add leavening 0.3U/ kilogram in step 4) gained mixture, ferment at 37 ℃;
Described leavening is the combination of lactobacillus bulgaricus 0.09U/ kilogram, streptococcus thermophilus 0.12U/ kilogram, lactobacillus acidophilus 0.03U/ kilogram, Bifidobacterium 0.03U/ kilogram, lactobacillus paraceasi 0.03U/ kilogram five kinds of biodiasmins;
6) cooling: when step 5) gained mixture acidity reaches 75oT, after stirring 18min, to be cooled to 22 ℃, fermentation is stopped.Obtain acidified milk.
Embodiment tetra-
A kind of half fermented type acidic milk pudding of the present invention and preparation method thereof is:
1) batch mixing: 14.9kg stabilizing agent, 35kg white granulated sugar are mixed, add the raw milk 460kg that is warming up to 75 ℃, stir 17min, then add 14.9kg mango juice and 0.1kg essence, stir 20min and obtain a mixture;
Described stabilizing agent is the combination of gelatin 8kg, pectin 1kg, converted starch 5kg, lactic acid fatty glyceride 0.9kg, and described essence is the combination of mango essence 0.04kg, flavoring pineapple essence 0.04kg, Yoghourt essence 0.02kg.
2) homogeneous: step 1) gained mixture is carried out to homogeneous under the condition of temperature 70 C, pressure 18Mpa;
3) sterilization: by step 2) gained mixture sterilization 10min under the condition of 95 ℃;
4) mix: step 3) gained mixture is mixed with 480kg acidified milk;
5) stir: step 4) gained mixture is stirred to 28min, and the mixture temperature after stirring is controlled at 50-60 ℃;
6) homogeneous: step 5) gained mixture is carried out to homogeneous under temperature 50-60 ℃, the condition of pressure 17Mpa;
7) filling: step 6) gained mixture is carried out filling at 50-60 ℃;
8) cooling forming: the product after filling is cooled to below 10 ℃ in 0.5-2h, makes the cooling formation curdled appearance of product;
9) refrigeration: product after cooling forming is sent into the Cold storage in the refrigerator of 2-6 ℃, obtained finished product after temperature is down to 2-6 ℃.
Above-mentioned acidified milk and preparation method thereof is:
1) batch mixing: 445kg raw milk is warming up to 70 ℃, adds 35kg white granulated sugar, stir after 20min fully dissolves it and obtain a mixture;
2) homogeneous: step 1) gained mixture is carried out to homogeneous under the condition of temperature 70 C, pressure 20Mpa;
3) sterilization: by step 2) gained mixture sterilization 5min under the condition of 95 ℃;
4) cooling: step 3) gained mixture is cooled to 43 ℃;
5) fermentation: add leavening 0.2U/ kilogram in step 4) gained mixture, ferment at 43 ℃;
Described leavening is the combination of lactobacillus bulgaricus 0.06U/ kilogram, streptococcus thermophilus 0.08U/ kilogram, lactobacillus acidophilus 0.02U/ kilogram, Bifidobacterium 0.02U/ kilogram, lactobacillus paraceasi 0.02U/ kilogram five kinds of biodiasmins;
6) cooling: when step 5) gained mixture acidity reaches 77oT, after stirring 20min, to be cooled to 20 ℃, fermentation is stopped, obtain acidified milk.
By above technical scheme, can reach following beneficial effect:
1) the present invention is fermented and is obtained acidified milk by active probiotic, then through mixing and gel forming technical finesse and obtain pudding product, product is rich in active probiotic, is unique to other pudding product in technique.
2) product is containing more than 80% fresh milk and containing mango juice, and produce various flavor substances by fermentation, make product not only contain the nutritional labelings such as rich in protein, fat, vitamin and trace element, and there is unique flavour that milk taste and mango fruity, ferment local-flavor three tastes are unified.
3) used the stabiliser system of high-quality, made product there is suitable hardness, sophistication, tender degree and good water retention property and anti-seismic performance, constant product quality in the shelf-life.Although each single stabilizing agent that the present invention uses is conventional stabilizing agent, by the stabiliser system of combination matching gained, brings best mouthfeel to product.
4) use half fermentation technique, make product formation sour environment, and because the existence of active probiotic has effectively suppressed growing of harmful bacteria, can extend the shelf life.
In sum, a kind of half fermented type acidic milk pudding disclosed in this invention, Particular craft by fermentation and mixed gel moulding makes, its raw milk content >=80%, is rich in active probiotic, nutritious, sense organ exquisiteness is soft, unique flavor, steady quality, long shelf-life is in similar neutral pudding product.
The present invention's half fermented type acidic milk pudding effect explanation:
Inventor carries out respectively the detection of active probiotic by the above embodiment of the present invention product and commercially available prod, obtains result as shown in table 1.
Table 1
Inventor adopts non-tangible mode to carry out 50 people's sensory evaluation tests the above embodiment of the present invention product and commercially available neutral pudding product, and the full marks of 7 indexs are 10 minutes, and mark is higher, and description effect is better, and test result statistics is as shown in table 2.
Table 2
Inventor carries out the above embodiment of the present invention product and commercially available prod the comparison of shelf-life, obtains result as shown in table 3.
Table 3
The foregoing is only embodiments of the invention, not thereby limit the scope of the claims of the present invention, everyly utilize description of the present invention to be directly or indirectly used in other relevant technical fields, be all in like manner included in scope of patent protection of the present invention.
Claims (8)
1. a half fermented type acidic milk pudding, is characterized in that, is made: acidified milk 50-60 part, raw milk 40-60 part, white granulated sugar 3-7 part, stabilizing agent 1-3 part, mango juice 1-5 part, essence 0.01-0.05 part by the raw material of following weight portion.
2. half fermented type acidic milk pudding according to claim 1, is characterized in that, described stabilizing agent is the combination of gelatin, pectin, converted starch, lactic acid fatty glyceride.
3. half fermented type acidic milk pudding according to claim 1, is characterized in that, described acidified milk is made by the raw material of following weight portion: raw milk 80-95 part, white granulated sugar 5-10 part, leavening 0.1-0.3u/ kilogram.
4. half fermented type acidic milk pudding according to claim 3, is characterized in that, described leavening is the combination of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, Bifidobacterium, five kinds of biodiasmins of lactobacillus paraceasi.
5. half fermented type acidic milk pudding according to claim 1, is characterized in that, described essence is the combination of mango essence, flavoring pineapple essence, Yoghourt essence.
6. the preparation method of half fermented type acidic milk pudding described in claim 1-5 any one, is characterized in that, comprises the steps:
1) batch mixing: stabilizing agent, white granulated sugar are mixed, and adding temperature is, in the raw milk of 70-80 ℃, to stir 10-20min; Add again mango juice and essence, stir 5-15min and obtain a mixture;
2) homogeneous: step 1) gained mixture, at temperature 65-70 ℃, is carried out to homogeneous under the condition of pressure 18-20Mpa;
3) sterilization: by step 2) gained mixture sterilization 5-10min under 95-100 ℃ of condition;
4) mix: step 3) gained mixture is mixed with acidified milk;
5) stir: step 4) gained mixture is stirred to 20-30min, and the mixture temperature after stirring is controlled at 50-60 ℃;
6) homogeneous: step 5) gained mixture is carried out to homogeneous under temperature 50-60 ℃, the condition of pressure 15-18Mpa;
7) filling: step 6) gained mixture is carried out filling at 50-60 ℃;
8) cooling forming: the product after filling is cooled to below 20 ℃ in 0.5-2h, makes the cooling formation curdled appearance of product:
9) refrigeration: product after cooling forming is sent into the Cold storage in the refrigerator of 2-6 ℃, obtained finished product after temperature is down to 2-6 ℃.
7. according to the preparation method of half fermented type acidic milk pudding described in claim 6, it is characterized in that, acidified milk in described step 4) and preparation method thereof is as follows:
(1) batch mixing: raw milk is warming up to 65～70 ℃, adds white granulated sugar, after stirring is fully dissolved it, obtain a mixture;
(2) homogeneous: step (1) gained mixture is carried out to homogeneous under temperature 65-70 ℃, the condition of pressure 18-20Mpa;
(3) sterilization: by step (2) gained mixture sterilization 5-10min under 95-100 ℃ of condition;
(4) cooling: step (3) gained mixture is cooled to 37-45 ℃;
(5) fermentation: add leavening in step (4) gained mixture, ferment at 37-45 ℃;
(6) cooling: when step (5) gained mixture acidity reaches 75-80oT, after stirring 15-20min, to be cooled to 18-22 ℃, fermentation is stopped, obtain acidified milk.
8. according to the preparation method of half fermented type acidic milk pudding described in claim 6, it is characterized in that, comprise the steps:
1) batch mixing: by 25kg stabilizing agent, 50kg white granulated sugar mixes, and adds the raw milk 400kg that is warming up to 75 ℃, stirs 15min; Add again 25kg mango juice and 0.1kg essence, stir 10min and obtain a mixture;
2) homogeneous: step 1) gained mixture, 67 ℃ of temperature, is carried out to homogeneous under the condition of pressure 20Mpa;
3) sterilization: by step 2) 95 ℃ of sterilization 10min of gained mixture;
4) mix: step 3) gained mixture is mixed with acidified milk;
The preparation method of described acidified milk is as follows:
(1) batch mixing: 300kg raw milk is warming up to 65 ℃, adds 45kg white granulated sugar, stir 20min and make abundant dissolving;
(2) homogeneous: step (1) gained material is preheated to 67 ℃, homogeneous under the pressure of 20Mpa;
(3) sterilization: by step (2) gained material sterilization 5min under 95 ℃ of conditions;
(4) cooling: by step (3) gained material but to 42 ℃;
(5) fermentation: step (4) gained material is added to leavening, ferment under 42 ℃ of conditions;
(6) cooling: when acidified milk acidity reaches 78oT, after stirring 20min, be cooled to 20 ℃, fermentation stops, and obtains acidified milk;
5) stir: step 4) gained mixture is stirred to 20min, and the mixture temperature after stirring is controlled at 50-60 ℃;
6) homogeneous: by step 5) gained mixture homogeneous under temperature 50-60 ℃, the pressure of pressure 18Mpa;
7) filling: step 6) gained mixture is carried out filling at 50-60 ℃;
8) cooling forming: the product after filling is cooled to below 20 ℃ in 0.5-2h, makes the cooling formation curdled appearance of product:
9) store: the product after cooling forming is sent into the Cold storage in the refrigerator of 2-6 ℃, after temperature is down to 2-6 ℃, obtained finished product.
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| CN109315693B (en) * | 2018-09-28 | 2021-10-01 | 中北大学 | Fermented sea-buckthorn pudding and preparation method thereof |
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| CN115702656B (en) * | 2021-08-11 | 2023-11-21 | 内蒙古蒙牛乳业（集团）股份有限公司 | Brown yogurt rice pudding and preparation method thereof |
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