CN104585312A - Normal-temperature solid dairy product and preparation method thereof - Google Patents
Normal-temperature solid dairy product and preparation method thereof Download PDFInfo
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Abstract
The invention provides a preparation method of a normal-temperature solid dairy product. The preparation method comprises the following steps of preparing fermented milk, cooling the fermented milk to 2-6 DEG C, carrying out standing for 4-20h to obtain aged fermented milk, agitating the aged fermented milk for inflation at an agitating inflation expansion ratio of 110-200% to obtain aerated fermented milk, molding the aerated fermented milk, carrying out refrigeration at a temperature of -80 to -75 DEG C for 1-2h to obtain refrigerant fermented milk, and drying the refrigerant fermented milk until water content of 2-5% to obtain the normal-temperature solid dairy product. The invention provides the normal-temperature solid dairy product. The normal-temperature solid dairy product has water content of 2-5%, protein content of 4.0-5.0% and fat content less than or equal to 0.45%. The normal-temperature solid dairy product just melts in the mouth after instant eating and can be preserved at a normal temperature.
Description
Technical field
The present invention relates to a kind of dairy products and preparation method thereof, particularly a kind of normal temperature solid milk goods and preparation method thereof.
Background technology
Acidified milk is raw ox (sheep) breast or milk powder is raw material, the product that the pH value made after sterilization, fermentation reduces, and it is common dairy products, easily digests and assimilates, and is a kind of high-quality protein source.Acidified milk common in the market, mostly needs to store under refrigerated conditions, and product is liquid condition or unstable solid-state, not Portable belt and transport.If directly by existing yogurt constant pressure and dry, obtained solid milk goods toughness is comparatively strong, and for a long time containing not changing after entrance, mouthfeel is poor.
Summary of the invention
The object of this invention is to provide a kind of preparation method of normal temperature solid milk goods, its normal temperature solid milk goods just melt in the mouth of preparing and can preserving at normal temperatures.
Another object of the present invention is to provide a kind of normal temperature solid milk goods of just melt in the mouth, can preserve at normal temperatures.
The invention provides a kind of preparation method of normal temperature solid milk goods, comprising: prepare acidified milk; Acidified milk is cooled to 2 to 6 DEG C, leaves standstill 4 to 20 hours, obtain aging after fermentation breast; Aging after fermentation breast is beaten inflation, and the expansion rate beating inflation is 110% to 200%, obtains inflation after fermentation breast; By inflation after fermentation breast shaping be placed on-80 to-75 DEG C at freezing 1 to 2 hour, obtain freezing after fermentation breast; And freezing after fermentation breast is dried to moisture is 2% to 5%, obtain normal temperature solid milk goods.
In a kind of exemplary embodiment of the preparation method of normal temperature solid milk goods, in cooling with before leaving standstill, acidified milk is also through homogeneous.
In a kind of exemplary embodiment of the preparation method of normal temperature solid milk goods, beat inflation and carry out in freezing machine, the temperature of freezing machine is set to-10 to 10 DEG C.
In a kind of exemplary embodiment of the preparation method of normal temperature solid milk goods, dry for being first 7% to 10% by vacuum freeze drying to moisture, then be 2% to 5% by constant pressure and dry to moisture.Wherein, the temperature of preferred vacuum freeze drying is-50 to-40 DEG C, and vacuum is 0.01 to 0.45mbar; The temperature of preferred constant pressure and dry is 40 to 46 DEG C.
Present invention also offers the normal temperature solid milk goods prepared by above-mentioned preparation method, wherein the protein content of acidified milk is 4.0% to 5.0%, and fat content is not higher than 0.45%.
In a kind of exemplary embodiment of normal temperature solid milk goods, the raw material making acidified milk comprises: low fat or skimmed milk 2000 to 5000 weight portion, skimmed milk power 80 to 150 weight portion, maltodextrin 110 to 190 weight portion, stabilizing agent 8.2 to 17.7 weight portion and PURE WHEY 50 to 100 weight portion.
In a kind of exemplary embodiment of normal temperature solid milk goods, wherein said stabilizing agent comprises: converted starch 5 to 15 weight portion, pectin 0.5 to 1.9 weight portion, sodium carboxymethylcellulose 0.3 to 1.0 weight portion, guar gum 0.3 to 1.0 weight portion and xanthans 0.4 to 1.4 weight portion.
In a kind of exemplary embodiment of normal temperature solid milk goods, wherein said converted starch is selected from a kind of or its any combination in hydroxypropyl PASELLI EASYGEL, phosphate two starch, acetate starch, starch Sodium Octenyl Succinate, Dry Flo PC and starch phosphate sodium.
In a kind of exemplary embodiment of normal temperature solid milk goods, low fat or skimmed milk are that antibiotic-free fresh milk or recovery milk obtain through degreasing.
In a kind of exemplary embodiment of normal temperature solid milk goods, PURE WHEY is the native whey protein extracted in cow's milk; PURE WHEY is selected from lactalbumin 80(80 and represents that in WPC, protein content is 80%) and PURE WHEY 34(34 represent that in WPC, protein content is 34%) one wherein or its combination.The Heat stability is good of native whey protein, easily digests, and biological value is high, AAS is high, is of high nutritive value.
Normal temperature solid milk goods provided by the invention, can produce the unique oral sensations of " just melt in the mouth ", and can preserve at normal temperatures time instant.
The preparation method of normal temperature solid milk goods provided by the invention, by exploitation of innovation technique, makes acidified milk when fat content lower (≤0.45%), by beating the expansion rate that inflation reaches 110% to 200%, meets the requirement of product to expansion rate; Simultaneously by novel formula, make material in dry run not easily occur subsiding, metaboly, thus obtained normal temperature solid milk goods proterties is comparatively homogeneous, time instant mouthfeel evenly, just melt in the mouth, and can to preserve at normal temperatures.
Detailed description of the invention
In order to the technical characteristic to invention, object and effect have understanding clearly, now with the following Examples the specific embodiment of the present invention is described.
embodiment 1.
The preparation process of normal temperature solid milk goods:
1, acidified milk is prepared:
A, 350kg white granulated sugar, 110kg skimmed milk power, 17.7kg stabilizing agent, 190kg maltodextrin and 50kg WPC80 (protein content of whey is the concentrated whey protein powder of 80%) 3000kg 40 DEG C of skimmed milks to be dissolved, stir 20 minutes, obtain mixed liquor; Wherein, stabilizing agent is made up of 0.5kg pectin, 0.5kg sodium carboxymethylcellulose, 0.7kg guar gum, 1.0kg xanthans, 10kg hydroxypropyl PASELLI EASYGEL, 1kg phosphate two starch, 1kg starch Sodium Octenyl Succinate, 2kg Dry Flo PC and 1kg starch phosphate sodium
B, mixed liquor is preheated to 60 DEG C, homogeneous under the pressure of 20 MPa, obtains material after homogeneous,
C, by the sterilization 10 minutes at 90 DEG C of material after homogeneous, obtain sterilized material,
D, sterilized material is cooled to 40 DEG C, is sprinkled into direct putting type powder bacterial classification 100U(supplier: Ke Hansen, article No.: YF-L903), mix 10 minutes, then in 43 DEG C of bottom fermentations, fermentation termination is pH4.6, material after obtaining fermenting,
E, will ferment after material stirring 15 minutes breakdowns of emulsion, obtain acidified milk, record the protein content 4.5% of acidified milk, fat content 0.39%;
2, by acidified milk homogeneous at ambient pressure, homogeneous after fermentation breast is obtained;
3, open frozen water and agitator, homogeneous after fermentation breast is cooled to 4 DEG C, then leave standstill aging 15 hours, obtain aging after fermentation breast;
4, adjusting freezing machine expansion rate is 110%, and temperature is-10 DEG C, and aging after fermentation breast is beaten inflation in freezing machine, obtains inflation after fermentation breast;
5, will inflate after fermentation breast shaping, shaping volume is 0.8 to 2.5 cm
3, weight is 1.0 to 3.0g;
6, the inflation after fermentation breast after shaping is transferred to rapidly-80 DEG C of freezers, freezing 1 hour, obtain freezing after fermentation breast;
7, by freezing after fermentation breast first at-50 DEG C and vacuum is vacuum freeze drying 12 hours under the condition of 0.01mbar, record moisture 7.0%; Constant pressure and dry 10 hours in 40 DEG C of drying equipments, records moisture 5.0%, obtains normal temperature solid milk goods again.
The normal temperature solid milk goods of the present embodiment can store after packing in normal temperature storehouse.
embodiment 2.
The preparation process of normal temperature solid milk goods:
1, acidified milk is prepared:
A, 200kg white granulated sugar, 150kg skimmed milk power, 15.6kg stabilizing agent, 110kg maltodextrin, 60kg WPC34 (protein content of whey is the WPC of 34%) 5000kg 40 DEG C of skimmed milks are dissolved stirrings 20 minutes, obtain mixed liquor; Wherein, stabilizing agent is made up of 1.9kg pectin, 1.0kg sodium carboxymethylcellulose, 0.3kg guar gum, 1.4kg xanthans, 2kg hydroxypropyl PASELLI EASYGEL, 1kg acetate starch and 8kg Dry Flo PC,
B, mixed liquor is preheated to 68 DEG C, homogeneous under the pressure of 15 MPa, obtains material after homogeneous,
C, by the sterilization 15 minutes at 90 DEG C of material after homogeneous, obtain sterilized material,
D, sterilized material is cooled to 43 DEG C, is sprinkled into direct putting type powder bacterial classification 120U(supplier: Ke Hansen, article No.: YF-L903), mix 10 minutes, then in 42 DEG C of bottom fermentations, fermentation termination is pH4.5, material after obtaining fermenting,
E, will ferment after material stirring 12 minutes breakdowns of emulsion, obtain acidified milk, record the protein content 4.1% of acidified milk, fat content 0.45%;
2, by acidified milk homogeneous at ambient pressure, homogeneous after fermentation breast is obtained;
3, open frozen water and agitator, homogeneous after fermentation breast is cooled to 6 DEG C, then leave standstill aging 20 hours, obtain aging after fermentation breast;
4, adjusting freezing machine expansion rate is 200%, and temperature is-8 DEG C, and aging after fermentation breast is beaten inflation in freezing machine, obtains inflation after fermentation breast;
5, will inflate after fermentation breast shaping, shaping volume is 0.8 to 2.5 cm
3, weight is 1.0 to 3.0g;
6, the inflation after fermentation breast after shaping is transferred to rapidly-75 DEG C of freezers, freezing 2 hours, obtain freezing after fermentation breast;
7, by freezing after fermentation breast first at-49 DEG C and vacuum is vacuum freeze drying 8 hours under the condition of 0.04mbar, record moisture 7.80%; Constant pressure and dry 20 hours in 43 DEG C of drying equipments, records moisture 2.45%, obtains normal temperature solid milk goods again.
The normal temperature solid milk goods of the present embodiment can store after packing in normal temperature storehouse.
embodiment 3.
The preparation process of normal temperature solid milk goods:
1, acidified milk is prepared:
A, be the WPC of 34% by 400kg white granulated sugar, 80kg skimmed milk power, 8.2kg stabilizing agent, 130kg maltodextrin, 100kg WPC34(protein content of whey) dissolve stirring 20 minutes with 4000kg40 DEG C of skimmed milk, obtain mixed liquor; Wherein, stabilizing agent is made up of the two starch of 1.1kg pectin, 0.3kg sodium carboxymethylcellulose, 1.0kg guar gum, 0.8kg xanthans and 5kg phosphate,
B, mixed liquor is preheated to 70 DEG C, homogeneous under the pressure of 5MPa, obtains material after homogeneous,
C, by the sterilization 15 minutes at 85 DEG C of material after homogeneous, obtain sterilized material,
D, sterilized material is cooled to 43 DEG C, is sprinkled into direct putting type powder bacterial classification 100U(supplier: Ke Hansen, article No.: YF-L903), mix 10 minutes, then in 43 DEG C of bottom fermentations, fermentation termination is pH4.5, material after obtaining fermenting,
E, will ferment after material stirring 12 minutes breakdowns of emulsion, obtain acidified milk, record the protein content 4.0% of acidified milk, fat content 0.41%;
2, by acidified milk homogeneous at ambient pressure, homogeneous after fermentation breast is obtained;
3, open frozen water and agitator, homogeneous after fermentation breast is cooled to 6 DEG C, then leave standstill aging 15 hours, obtain aging after fermentation breast;
4, adjusting freezing machine expansion rate is 130%, and temperature is-4 DEG C, and aging after fermentation breast is beaten inflation in freezing machine, obtains inflation after fermentation breast;
5, will inflate after fermentation breast shaping, shaping volume is 0.8 to 2.5 cm
3, weight is 1.0 to 3.0g;
6, the inflation after fermentation breast after shaping is transferred to rapidly-77 DEG C of freezers, freezing 1.5 hours, obtain freezing after fermentation breast;
7, by freezing after fermentation breast first at-42 DEG C and vacuum is vacuum freeze drying 6 hours under the condition of 0.3mbar, record moisture 10.0%; Constant pressure and dry 20 hours in 46 DEG C of drying equipments, records moisture 2.0%, obtains normal temperature solid milk goods again.
The normal temperature solid milk goods of the present embodiment can store after packing in normal temperature storehouse.
embodiment 4.
The preparation process of normal temperature solid milk goods:
1, acidified milk is prepared:
A, be the WPC of 34% by 340kg white granulated sugar, 140kg skimmed milk power, 11.3kg stabilizing agent, 190kg maltodextrin, 100kg WPC34(protein content of whey) dissolve stirrings 20 minutes with 2000kg 40 DEG C of skimmed milks, obtain mixed liquor; Wherein, stabilizing agent is made up of 1.6kg pectin, 0.8kg sodium carboxymethylcellulose, 0.5kg guar gum, 0.4kg xanthans, 5kg hydroxypropyl PASELLI EASYGEL, 1kg acetate starch, 1kg starch Sodium Octenyl Succinate and 1kg Dry Flo PC
B, mixed liquor is preheated to 70 DEG C, homogeneous under the pressure of 5 MPa, obtains material after homogeneous,
C, by the sterilization 15 minutes at 85 DEG C of material after homogeneous, obtain sterilized material,
D, sterilized material is cooled to 43 DEG C, is sprinkled into direct putting type powder bacterial classification 100U(supplier: Ke Hansen, article No.: YF-L903), mix 10 minutes, then in 43 DEG C of bottom fermentations, fermentation termination is pH4.5, material after obtaining fermenting,
E, will ferment after material stirring 12 minutes breakdowns of emulsion, obtain acidified milk, record the protein content 5.0% of acidified milk, fat content 0.34%;
2, open frozen water and agitator, acidified milk is cooled to 2 DEG C, then leave standstill aging 4 hours, obtain aging after fermentation breast;
4, adjusting freezing machine expansion rate is 150%, and temperature is 10 DEG C, and aging after fermentation breast is beaten inflation in freezing machine, obtains inflation after fermentation breast;
5, will inflate after fermentation breast shaping, shaping volume is 0.8 to 2.5 cm
3, weight is 1.0 to 3.0g;
6, the inflation after fermentation breast after shaping is transferred to rapidly-78 DEG C of freezers, freezing 1.2 hours, obtain freezing after fermentation breast;
7, by freezing after fermentation breast first at-40 DEG C and vacuum is vacuum freeze drying 6 hours under the condition of 0.45mbar, record moisture 8.30%; Constant pressure and dry 15 hours in 43 DEG C of drying equipments, records moisture 2.93%, obtains normal temperature solid milk goods again.
The normal temperature solid milk goods of the present embodiment can store after packing in normal temperature storehouse.
embodiment 5: product sensory is evaluated and tested.
Trial test mode: 100 ordinary consumer adopt the mode of blank marking to carry out.Evaluate the local flavor of the product of embodiment 1-4, color and luster, mouthfeel, sugariness, acidity, aftertaste, overall sensation 7 indexs, minimum is 1 point, and full marks are 10 points, and mark is higher, represents that effect is better.After trial test terminates, carry out statistical analysis to the scores of sense organ evaluation and test, average mark is in table 1.
Table 1: product sensory is evaluated and tested
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 |
| Local flavor | 8.60 | 8.11 | 7.91 | 8.30 |
| Color and luster | 8.55 | 8.42 | 8.53 | 8.68 |
| Mouthfeel | 9.50 | 9.62 | 9.42 | 9.60 |
| Sugariness | 8.50 | 8.42 | 8.51 | 8.63 |
| Acidity | 8.80 | 9.10 | 9.20 | 8.72 |
| Aftertaste | 7.80 | 8.08 | 8.10 | 8.10 |
| Overall sensation | 8.63 | 8.63 | 8.61 | 8.67 |
embodiment 6: natural storage is tested.
After the product of embodiment 1-4 is placed 3 months, 6 months, 9 months, 12 months in normal temperature environment (i.e. 6-26 DEG C), product is all without variable color, spoiled and Signs of Mould; After testing, the physicochemical and microbial index of product has no significant change, and all can meet the requirement of food security standard.
embodiment 7: just melt in the mouth testing experiment.
Method: by 1.3g determinand containing in entrance, without chewing and swallowing act, if determinand dissolved in 8 seconds, be then judged to be the requirement meeting just melt in the mouth.
200 people are allowed to detect the normal temperature solid milk goods that embodiment of the present invention 1-4 prepares according to the method described above.Result is as follows:
Product meets the requirement of just melt in the mouth to have 192 people to judge in embodiment 1:200 people;
Product meets the requirement of just melt in the mouth to have 193 people to judge in embodiment 2:200 people;
Product meets the requirement of just melt in the mouth to have 194 people to judge in embodiment 3:200 people;
Product meets the requirement of just melt in the mouth to have 189 people to judge in embodiment 4:200 people.
In addition, in the step 7 of embodiment 1, also can at-50 DEG C and vacuum is that under the condition of 0.01mbar, direct freeze drying obtains normal temperature solid milk goods, drying time is 48 hours, recording moisture is 4.23%, the product of product two kinds of drying means obtained thus, appearance character and mouthfeel as broad as long.
In addition, in the step 7 of embodiment 2, also can at-46 DEG C, under the condition of vacuum 0.20mbar, direct freeze drying obtains normal temperature solid milk goods, and drying time is 60 hours, and recording moisture is 3.15%.The product of two kinds of drying means, appearance character and mouthfeel as broad as long.
In addition, in the step 7 of embodiment 3, also can at-49 DEG C, under the condition of vacuum 0.45mbar, direct freeze drying obtains normal temperature solid milk goods, and drying time is 72 hours, and recording moisture is 2.08%.The product of two kinds of drying means, appearance character and mouthfeel as broad as long.
In addition, in the step 7 of embodiment 4, also can at-40 DEG C and vacuum is that under the condition of 0.01mbar, direct freeze drying obtains normal temperature solid milk goods, drying time is 65 hours, and recording moisture is 2.50%.The product of two kinds of drying means, appearance character and mouthfeel as broad as long.
In this article, " schematically " expression " serves as example, example or explanation ", any embodiment being described to " schematically " in this article should be interpreted as a kind of preferred or have more the technical scheme of advantage.
In this article, the restriction in the mathematics of " equal ", " identical " etc. non-critical and/or geometry meaning, also comprise it will be appreciated by those skilled in the art that and produce or error that use etc. allows.Except as otherwise noted, number range herein not only comprises the gamut in two end points, also comprises the some subranges be contained in wherein.
Be to be understood that, although this description describes according to each embodiment, but not each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should by description integrally, technical scheme in each embodiment also through appropriately combined, can form other embodiments that it will be appreciated by those skilled in the art that.
A series of detailed description listed is above only illustrating for possible embodiments of the present invention; they are also not used to limit the scope of the invention; allly do not depart from the skill of the present invention equivalent embodiments done of spirit or change; as the combination of feature, segmentation or repetition, all should be included within protection scope of the present invention.
Claims (9)
1. a preparation method for normal temperature solid milk goods, is characterized in that comprising:
Prepare acidified milk;
Described acidified milk is cooled to 2 to 6 DEG C, leaves standstill 4 to 20 hours, obtain aging after fermentation breast;
Described aging after fermentation breast is beaten inflation, and the described expansion rate beating inflation is 110% to 200%, obtains inflation after fermentation breast;
By shaping for described inflation after fermentation breast be placed on-80 to-75 DEG C at freezing 1 to 2 hour, obtain freezing after fermentation breast; And
It is 2% to 5% that described freezing after fermentation breast is dried to moisture, obtains described normal temperature solid milk goods.
2. the preparation method of normal temperature solid milk goods according to claim 1, wherein in described cooling with before leaving standstill, described acidified milk is also through homogeneous.
3. the preparation method of normal temperature solid milk goods according to claim 1 and 2, wherein said whipping inflation is carried out in freezing machine, and the temperature of described freezing machine is set to-10 to 10 DEG C.
4. the preparation method of normal temperature solid milk goods according to claim 1 and 2, wherein said drying is: be first 7% to 10% by vacuum freeze drying to moisture, then be 2% to 5% by constant pressure and dry to moisture.
5. the preparation method of normal temperature solid milk goods according to claim 4, the temperature of wherein said vacuum freeze drying is-50 to-40 DEG C, and vacuum is 0.01 to 0.45mbar; The temperature of described constant pressure and dry is 40 to 46 DEG C.
6. normal temperature solid milk goods, is characterized in that being made up of the preparation method described in claim 1; The protein content of described acidified milk is 4.0% to 5.0%, and fat content is not higher than 0.45%.
7. normal temperature solid milk goods according to claim 6, the raw material wherein making described acidified milk comprises: low fat or skimmed milk 2000 to 5000 weight portion, skimmed milk power 80 to 150 weight portion, maltodextrin 110 to 190 weight portion, stabilizing agent 8.2 to 17.7 weight portion and PURE WHEY 50 to 100 weight portion.
8. normal temperature solid milk goods according to claim 7, wherein said stabilizing agent comprises: converted starch 5 to 15 weight portion, pectin 0.5 to 1.9 weight portion, sodium carboxymethylcellulose 0.3 to 1.0 weight portion, guar gum 0.3 to 1.0 weight portion and xanthans 0.4 to 1.4 weight portion.
9. normal temperature solid milk goods according to claim 8, wherein said converted starch is selected from a kind of or its any combination in hydroxypropyl PASELLI EASYGEL, phosphate two starch, acetate starch, starch Sodium Octenyl Succinate, Dry Flo PC and starch phosphate sodium.
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