CN104996564A - Fermented milk free from cane sugar and preparation method of fermented milk free from cane sugar - Google Patents
Fermented milk free from cane sugar and preparation method of fermented milk free from cane sugar Download PDFInfo
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- CN104996564A CN104996564A CN201510395019.5A CN201510395019A CN104996564A CN 104996564 A CN104996564 A CN 104996564A CN 201510395019 A CN201510395019 A CN 201510395019A CN 104996564 A CN104996564 A CN 104996564A
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Abstract
The invention discloses fermented milk free from cane sugar and a preparation method of the fermented milk free from cane sugar. The fermented milk prepared from the method comprises the following raw materials in percentage by weight: 0.5%-2.0% of a stabilizing agent, 0.01%-0.03% of stevioside, 0.03%-0.1% of lactase, 0.001%-0.006% of a fermenting agent and the balance of raw milk. The method comprises the following steps: (1) mixing the raw milk, the stabilizing agent and the stevioside so as to obtain a mixture; (2) homogenizing the mixture, sterilizing the homogenized mixture and cooling the sterilized mixture; and (3) adding the fermenting agent and the lactase, mixing the sterilized mixture, the fermenting agent and the lactase so as to obtain a mixture, fermenting the mixture, cooling the fermented mixture, and after-ripening the cooled mixture. When the fermenting agent is inoculated, the lactase is added for resolving lactose in the raw milk into glucose and galactose, and the sweetness of the glucose and the galactose can be complementary with the sweetness of the stevioside, so that the taste of products is greatly promoted.
Description
Technical field
The invention belongs to fermented dairy product manufacture field, be specifically related to a kind of without sucrose acidified milk and preparation method thereof.
Background technology
In recent years, China diabetic significantly increases, and investigates show according to " the Chinese Adult diabetes popular and control situation " that within 2013, to be published on " JAMA ": in China 18 years old and above adult, the people of 11.6% has diabetes.
As everyone knows, the nutrition of fermented dairy product is comparatively comprehensive, and is more easily absorbed by the body than cow's milk, and also can improve the effects such as the immunologic function of human body, be one of modern humans's ultimate food having Nutrition and health function concurrently.But this series products is in order to cater to popular mouthfeel, usually all sucrose is contained, greatly limit the selection of such as diabetic, and it is in recent years sold without sucrose acidified milk on the market, normally by sucrose sweetener, such as Aspartame, acesulfame potassium etc. substitute, and product sweet taste obtained is like this more boring, unnatural, and mouthfeel is poor.
Summary of the invention
Technical problem to be solved by this invention is now sold more boring without sucrose fermented dairy product sweet taste, unnaturally on the market in order to overcome, the problem that mouthfeel is poor, provide a kind of newly without sucrose acidified milk and preparation method thereof.The present invention adopts biological enzymolysis technology to obtain monose, and the effect of recycling monose and the complementation of steviol glycoside sweet taste, significantly improves the defect without sucrose acidified milk mouthfeel difference.
One of technical solution of the present invention: a kind of method prepared without sucrose acidified milk, it comprises following raw material: 0.5%-2.0% stabilizing agent, 0.01%-0.03% steviol glycoside, 0.03%-0.1% lactase, 0.001%-0.006% leavening and complement to 100% raw milk, described percentage is the mass percent that each component accounts for raw material gross mass, said method comprising the steps of: described raw milk, stabilizing agent and steviol glycoside mix by (1), obtain mixed liquor; (2) by described for step (1) mixed liquor homogeneous, sterilization, cooling, homogeneous feed liquid is obtained; (3) in step (2) described homogeneous feed liquid, described leavening and lactase is added, mixing after fermentation, cooling, after-ripening.
In the present invention, described raw milk can refer to the raw milk that this area routine uses preferably can be fresh and/or reconstituted milk.Described fresh milk can select this area for the preparation of the various animal breasts used conventional during yogurt, as raw milk and/or raw sheep breast, is preferably raw milk.
In the present invention, described stabilizing agent can be the conventional stabilizing agent used in this area, preferably for being selected from one in pectin, gelatin, agar, starch, propylene glycol alginate and diacetyl tartarate list double glyceride and multiple, one or more more preferably for being selected from pectin, gelatin, agar, starch are gelatin and/or starch best.Described starch can be the starch of this area routine, is preferably native starch and/or converted starch.Described converted starch can be the converted starch of this area routine, is preferably Ultra Tex 2 and/or hydroxypropyl PASELLI EASYGEL, is more preferably hydroxypropyl PASELLI EASYGEL.The content of described stabilizing agent is 0.5%-2.0%, is preferably 0.5%-1.0%, is more preferably 0.5%-0.8%, is 0.8% best.Described steviol glycoside is the one in conventional sweetener, and the content of described steviol glycoside is 0.01%-0.03%, is preferably 0.01%-0.02%, is more preferably 0.015%-0.02%, is 0.02% best.Described lactase is the lactase meeting relevant national standard and use in this area routine, is preferably Kluyveromyces fragilis bacterium (Kluyveromyces fragilis) galactopoiesis carbohydrase and/or lactic acid yeast kluyveromyces (Kluyveromyces lactis) galactopoiesis carbohydrase.The content of described lactase is 0.03%-0.1%, is preferably 0.03%-0.06%, is more preferably 0.04%-0.06%, is 0.04% best.Described leavening can be the leavening of this area routine, for national correlation department specifies preferably to comprise lactobacillus bulgaricus (Lactobacillus bulgaricus) and/or streptococcus thermophilus (Streptococcus thermophilus) by the fermented bacterium that permission uses in food service industry.The content of described leavening is 0.001%-0.006%, is preferably 0.003%-0.006%, is 0.006% best, and described percentage is the mass percent accounting for raw material gross mass.
In the present invention, described raw material preferably can also comprise probio, described probio can be the probio of this area routine, for national correlation department specifies one or more in the probio allowing to use in food service industry, preferably for being selected from bifidobacterium lactis (Bifidobacterium lactis), bifidobacterium bifidum (Bifidobacterium bifidum), bifidobacterium longum (Bifidobacterium longum), lactobacillus acidophilus (Lactobacillus acidophilus), Lactobacillus casei (Lactobacillus casei), lactobacillus paraceasi (Lactobacillus paracasei), lactobacillus reuteri (Lactobacillus reuteri), one or more in Lactobacillus plantarum (Lactobacillus plantarum) and Lactobacillus rhamnosus (Lactobacillusrhamnosus), more preferably for being selected from bifidobacterium lactis, bifidobacterium bifidum, lactobacillus acidophilus, one or more in Lactobacillus casei and Lactobacillus plantarum, be Lactobacillus casei or Lactobacillus plantarum best.The content of described probio can be the customary amount in this area, be preferably 0.0001%-0.01%, be more preferably 0.0005%-0.005%, be 0.002% best, described probio adds in step (3), and described percentage is the mass percent accounting for raw material gross mass.
In the present invention, described raw material preferably can also comprise albumen powder, and described albumen powder can be the albumen powder of this area routine, is preferably PURE WHEY or milk protein powder, is more preferably milk protein powder.The content of described albumen powder can be the content of this area routine, being preferably 0.1%-10.0%, is more preferably 0.2%-5.0%, is 2.0% best, described albumen powder adds in step (1), and described percentage is the mass percent accounting for raw material gross mass.
In the present invention, described raw material preferably can also comprise rare cream.The content of described rare cream can be the content of this area routine, being preferably 0.1%-12.0%, is more preferably 0.3%-8.0%, is 3.0% best, described rare cream adds in step (1), and described percentage is the mass percent accounting for raw material gross mass.
In the present invention, described raw material preferably can also comprise essence.Described essence can be the essence that this area routine uses, and it act as the taste improving product, preferably comprises milk-taste essence and/or fruity flavor, more preferably comprises milk flavour and/or strawberry essence, comprises milk flavour and strawberry essence best.The content of described essence can be the customary amount of this area, being preferably 0.01%-0.12%, is more preferably 0.04%-0.08%, is 0.05% best, described essence adds in step (3), and described percentage is the mass percent accounting for raw material gross mass.
In the present invention, step (1) is: described raw milk, stabilizing agent and steviol glycoside are mixed, obtain mixed liquor.In step (1), the condition of described mixing and method are condition and the method for this area routine, preferably for being uniformly mixed.The temperature of described mixing can be the temperature of this area routine, is preferably 40 DEG C-50 DEG C, is more preferably 40 DEG C-48 DEG C, is 45 DEG C best.The time of described mixing is preferably 15-30min, is more preferably 20-30min, is 30min best.
In the present invention, step (2) is: by described for step (1) mixed liquor homogeneous, sterilization, cooling, obtain homogeneous feed liquid.In step (2), the condition of described homogeneous and method are condition and the method for this area routine.Described homogeneous is preferably one-level homogeneous and double-stage homogenization.The pressure of described one-level homogeneous can be the pressure of this area routine, is preferably 16-17MPa, is more preferably 16.5-17MPa, is 17MPa best.The pressure of described double-stage homogenization can be the pressure of this area routine, is preferably 3-4MPa, is more preferably 3MPa.The temperature of described homogeneous can be the temperature of this area routine, is preferably 58 DEG C-68 DEG C, is more preferably 60 DEG C-65 DEG C, is 65 DEG C best.The method of described sterilization and condition are sterilizing methods and the condition of this area routine.The temperature of described sterilization can be the temperature of this area routine, is preferably 85 DEG C-95 DEG C, is more preferably 90 DEG C-95 DEG C, is 90 DEG C best.The time of described sterilization can be the duration of this area routine, is preferably 5-10min, is more preferably 5-8min, is 5min best.The method of described cooling and condition are cooling means and the condition of this area routine.The temperature of described cooling can be the temperature of this area routine, and preferably for being cooled to 37 DEG C-45 DEG C, being more preferably 42 DEG C-45 DEG C, is 42 DEG C best.
In the present invention, step (3): add described leavening and lactase in step (2) described homogeneous feed liquid, mixing after fermentation, cooling, after-ripening.In step (3): the temperature of the described leavening of described interpolation and lactase can be the traditional vaccination temperature of this area, is preferably 37 DEG C-45 DEG C, is more preferably 42 DEG C-45 DEG C, is 42 DEG C best.The condition of described mixing and method can be condition and the method for this area routine, and described mixing is preferably for being uniformly mixed.The described time be uniformly mixed can be the duration of this area routine, and being preferably 5-10min, is more preferably 8-10min, is 10min best.The described speed be uniformly mixed can be the rotating speed of this area routine, and being preferably 100rpm-200rpm, is more preferably 150rpm-200rpm, is 200rpm best.The condition of described fermentation can be the conventional fermentation conditions of this area.The temperature of described fermentation can be the temperature of this area routine, is preferably 37 DEG C-45 DEG C, is more preferably 42 DEG C-45 DEG C, is 42 DEG C best.The terminal acidity of described fermentation can be the acidity of this area routine, is preferably 65-75 ° of T, is more preferably 65-70 ° of T, is 70 ° of T best.The method of described cooling and condition can be cooling means and the condition of this area routine.The temperature of described cooling can be the temperature of this area routine, is preferably 2 DEG C-10 DEG C, is more preferably 2 DEG C-6 DEG C, is 2 DEG C best.The method of described after-ripening and condition can be after-ripening method and the condition of this area routine.The time of described after-ripening can be conventional duration, and being preferably 10-15h, is more preferably 10-12h, is 12h best.
Technical solution of the present invention two: a kind of without sucrose acidified milk, it is obtained by preceding method.
By this area general knowledge, of the present inventionly need carry out stored refrigerated in 2 DEG C of-6 DEG C of freezers without sucrose acidified milk.
Without prejudice to the field on the basis of common sense, above-mentioned each optimum condition, can be combined, obtain the preferred embodiments of the invention.
Agents useful for same of the present invention and raw material are all commercially.
The use amount of raw material of the present invention is no more than the use amount of the food additives of national regulation.
Positive progressive effect of the present invention is: the present invention adds lactase while inoculating starter, make raw milk while fermentation, can utilize biological enzymolysis technology that lactose contained in raw milk is decomposed into glucose and galactolipin, glucose and galactolipin and steviol glycoside energy sweet taste complementary, make the product that obtains similar to containing the sweet sense of Sucrose products, greatly improve the taste of product, too increase the range of choice of consumer.
Detailed description of the invention
Mode below by embodiment further illustrates the present invention, but does not therefore limit the present invention among described scope of embodiments.The experimental technique of unreceipted actual conditions in the following example, conventionally and condition, or selects according to catalogue.
Embodiment 1
1, (by mass percentage) is filled a prescription:
2, preparation method:
(1) stabilizing agent, PURE WHEY, rare cream, steviol glycoside are mixed, be dissolved in the raw milk of 40 DEG C, stir 30min.
(2) one-level homogenization pressure is 16MPa, and double-stage homogenization pressure is 3MPa, and homogenizing temperature is 65 DEG C, and after homogeneous, 85 DEG C of sterilizing time 10min, are cooled to 37 DEG C.
(3) inoculating starter, probio, milk flavour and lactase, 37 DEG C, 200rpm stirs after 5min, 37 DEG C of acidity to terminal of fermenting are 65 ° of T, and fermentation time is about 7h, is cooled to 10 DEG C, after-ripening 10h.
The product of the present embodiment gained is with of the prior art without compared with sucrose acidified milk, and sweet sense is comparatively natural, and mouthfeel is better.
Embodiment 2
1, (by mass percentage) is filled a prescription:
2, preparation method:
(1) stabilizing agent, steviol glycoside, PURE WHEY and rare cream are mixed, be dissolved in the raw milk of 50 DEG C, stir 15min.
(2) one-level homogenization pressure is 17MPa, and double-stage homogenization pressure is 3MPa, and homogenizing temperature is 68 DEG C, and after homogeneous, 95 DEG C of sterilizing time 5min, are cooled to 45 DEG C.
(3) inoculating starter, probio, milk flavour and lactase, 45 DEG C, 100rpm stirs after 10min, 45 DEG C of acidity to terminal of fermenting are 70 ° of T, and fermentation time is about 4h, is cooled to 6 DEG C, after-ripening 12h.
The product of the present embodiment gained is with of the prior art without compared with sucrose acidified milk, and sweet sense is comparatively natural, and mouthfeel is better.
Embodiment 3
1, (by mass percentage) is filled a prescription:
2, preparation method:
(1) stabilizing agent and steviol glycoside are mixed, be dissolved in the raw milk of 45 DEG C, stir 20min.
(2) one-level homogenization pressure is 16.5MPa, and double-stage homogenization pressure is 4MPa, and homogenizing temperature is 58 DEG C, and after homogeneous, 90 DEG C of sterilizing time 8min, are cooled to 42 DEG C.
(3) inoculating starter and lactase, 42 DEG C, 150rpm stirs after 8min, 42 DEG C of acidity to terminal of fermenting are 75 ° of T, and fermentation time is about 6h, is cooled to 2 DEG C, after-ripening 15h.
The product of the present embodiment gained is with of the prior art without compared with sucrose acidified milk, and sweet sense is comparatively natural, and mouthfeel is better.
Embodiment 4
1, (by mass percentage) is filled a prescription:
2, preparation method:
(1) stabilizing agent, steviol glycoside, PURE WHEY and rare cream are mixed, be dissolved in the raw sheep Ruzhong of 48 DEG C, stir 30min.
(2) one-level homogenization pressure is 16MPa, and double-stage homogenization pressure is 3MPa, and homogenizing temperature is 60 DEG C, and after homogeneous, 85 DEG C of sterilizing time 10min, are cooled to 37 DEG C.
(3) inoculating starter, probio, lactase and milk flavour, 37 DEG C, 200rpm stirs after 5min, 37 DEG C of acidity to terminal of fermenting are 65 ° of T, and fermentation time is about 7h, is cooled to 10 DEG C, after-ripening 10h.
The product of the present embodiment gained is with of the prior art without compared with sucrose acidified milk, and sweet sense is comparatively natural, and mouthfeel is better.
Embodiment 5
1, (by mass percentage) is filled a prescription:
2, preparation method:
(1) stabilizing agent, steviol glycoside, milk protein powder, PURE WHEY and rare cream are mixed, be dissolved in the Fresh Milk of 40 DEG C and restore in cow's milk, stirring 30min.
(2) one-level homogenization pressure is 16MPa, and double-stage homogenization pressure is 3MPa, and homogenizing temperature is 62 DEG C, and after homogeneous, 85 DEG C of sterilizing time 10min, are cooled to 37 DEG C.
(3) inoculating starter, probio, lactase and strawberry essence, 37 DEG C, 200rpm stirs after 5min, 37 DEG C of acidity to terminal of fermenting are 65 ° of T, and fermentation time is about 7h, is cooled to 10 DEG C, after-ripening 10h.
The product of the present embodiment gained is with of the prior art without compared with sucrose acidified milk, and sweet sense is comparatively natural, and mouthfeel is better.
Embodiment 6
1, (by mass percentage) is filled a prescription:
2, preparation method:
(1) stabilizing agent and steviol glycoside are mixed, be dissolved in the recovery cow's milk of 40 DEG C, stir 30min.
(2) one-level homogenization pressure is 16MPa, and double-stage homogenization pressure is 3MPa, and homogenizing temperature is 62 DEG C, and after homogeneous, 85 DEG C of sterilizing time 10min, are cooled to 37 DEG C.
(3) inoculating starter, probio, lactase, milk flavour and strawberry essence, 37 DEG C, 200rpm stirs after 5min, 37 DEG C of acidity to terminal of fermenting are 65 ° of T, and fermentation time is about 7h, is cooled to 10 DEG C, after-ripening 10h.
The product of the present embodiment gained is with of the prior art without compared with sucrose acidified milk, and sweet sense is comparatively natural, and mouthfeel is better.
Embodiment 7
1, (by mass percentage) is filled a prescription:
2, preparation method:
(1) stabilizing agent, PURE WHEY, rare cream and steviol glycoside are mixed, be dissolved in the raw milk of 40 DEG C, stir 30min.
(2) one-level homogenization pressure is 16MPa, and double-stage homogenization pressure is 3MPa, and homogenizing temperature is 62 DEG C, and after homogeneous, 85 DEG C of sterilizing time 10min, are cooled to 37 DEG C.
(3) inoculating starter, probio and lactase, 37 DEG C, 200rpm stirs after 5min, 37 DEG C of acidity to terminal of fermenting are 65 ° of T, and fermentation time is about 7h, is cooled to 10 DEG C, after-ripening 10h.
The product of the present embodiment gained is with of the prior art without compared with sucrose acidified milk, and sweet sense is comparatively natural, and mouthfeel is better.
Comparative example 1
1, fill a prescription: not containing steviol glycoside, all the other are filled a prescription with embodiment 1.
2, preparation method: with embodiment 1.
Comparative example 2
1, fill a prescription: not containing lactase, all the other are filled a prescription with embodiment 1.
2, preparation method: with embodiment 1.
Comparative example 3
1, fill a prescription: not containing steviol glycoside and lactase, all the other are filled a prescription with embodiment 1.
2, preparation method: with embodiment 1.
Comparative example 4
1, fill a prescription: 0.015% steviol glycoside is replaced with 0.35% Aspartame, and all the other are filled a prescription with embodiment 1.
2, preparation method: with embodiment 1.
Comparative example 5
1, fill a prescription: steviol glycoside is replaced with Aspartame, and all the other are filled a prescription with embodiment 1.
2, preparation method: with embodiment 1.
Effect example 1
Finished product acidified milk for embodiment 1-7, comparative example 1-5 carries out sensory evaluation.Each sample is carried out random number, lists one group of index that can describe without sucrose acidified milk principal character, indices according to respective changing features score value respectively from 1 to 5.20 experienced panelists please taste sample, indices is given a mark.Statistical appraisal result (mean value), carries out organoleptic analysis, and mean value height person is then effective, evaluates high.
Judge and the results are shown in following table 1.
Table 1
| Sample | Sweet sense | Smooth degree | Local flavor | Overall assessment |
| Embodiment 1 | 4.5 | 4.3 | 4.4 | 4.4 |
| Embodiment 2 | 3.8 | 4.1 | 4.0 | 4.0 |
| Embodiment 3 | 3.9 | 4.1 | 4.2 | 4.1 |
| Embodiment 4 | 4.3 | 4.2 | 4.3 | 4.3 |
| Embodiment 5 | 4.4 | 4.2 | 4.2 | 4.3 |
| Embodiment 6 | 4.2 | 4.3 | 4.2 | 4.2 |
| Embodiment 7 | 3.9 | 4.5 | 4.2 | 4.1 |
| Comparative example 1 | 2.0 | 4.0 | 2.5 | 2.8 |
| Comparative example 2 | 2.9 | 3.8 | 3.2 | 3.1 |
| Comparative example 3 | 1.5 | 3.5 | 1.8 | 1.7 |
| Comparative example 4 | 3.2 | 3.7 | 3.4 | 3.3 |
| Comparative example 5 | 2.6 | 3.7 | 2.8 | 2.8 |
Comprehensive upper table is known, and the present invention is comparatively natural without the sweet sense of sucrose acidified milk, and sour-sweet proper, matter structure is finer and smoother, and local flavor is more outstanding, overall taste good; Comparative example less effective, or the weak or sweet sense of sweet sense is unnatural or not smooth, and overall mouth feel is poor.
Claims (10)
1. prepare the method without sucrose acidified milk for one kind, it is characterized in that, it comprises following raw material: 0.5%-2.0% stabilizing agent, 0.01%-0.03% steviol glycoside, 0.03%-0.1% lactase, 0.001%-0.006% leavening and complement to 100% raw milk, described percentage is the mass percent that each component accounts for raw material gross mass, said method comprising the steps of:
(1) described raw milk, stabilizing agent and steviol glycoside are mixed, obtain mixed liquor;
(2) by described for step (1) mixed liquor homogeneous, sterilization, cooling, homogeneous feed liquid is obtained;
(3) in step (2) described homogeneous feed liquid, described leavening and lactase is added, mixing after fermentation, cooling, after-ripening.
2. method as claimed in claim 1, it is characterized in that, described raw milk is fresh milk and/or reconstituted milk, and described fresh milk is preferably raw milk and/or raw sheep breast.
3. method as claimed in claim 1, is characterized in that, described stabilizing agent be selected from pectin, gelatin, agar, starch, propylene glycol alginate and diacetyl tartarate list double glyceride one or more; The content of described stabilizing agent is 0.5%-1.0%; The content of described steviol glycoside is 0.01%-0.02%; Described lactase is Kluyveromyces fragilis bacterium (Kluyveromyces fragilis) galactopoiesis carbohydrase and/or lactic acid yeast kluyveromyces (Kluyveromyces lactis) galactopoiesis carbohydrase; The content of described lactase is 0.03%-0.06%; Described leavening comprises lactobacillus bulgaricus (Lactobacillus bulgaricus) and/or streptococcus thermophilus (Streptococcus thermophilus); And/or the content of described leavening is 0.003%-0.006%, and described percentage is the mass percent accounting for raw material gross mass.
4. method as claimed in claim 1, it is characterized in that, described raw material also comprises probio, described probio is added in described step (1), described probio is preferably for being selected from bifidobacterium lactis (Bifidobacterium lactis), bifidobacterium bifidum (Bifidobacterium bifidum), bifidobacterium longum (Bifidobacterium longum), lactobacillus acidophilus (Lactobacillus acidophilus), Lactobacillus casei (Lactobacillus casei), lactobacillus paraceasi (Lactobacillus paracasei), lactobacillus reuteri (Lactobacillus reuteri), one or more in Lactobacillus plantarum (Lactobacillus plantarum) and Lactobacillus rhamnosus (Lactobacillus rhamnosus), the content of described probio is preferably 0.0001%-0.01%, described percentage is the mass percent accounting for described raw material gross mass.
5. method as claimed in claim 1, it is characterized in that, described raw material also comprises albumen powder, described albumen powder is preferably PURE WHEY and/or milk protein powder, described albumen powder adds in described step (1), the content of described albumen powder is preferably 0.1%-10.0%, and described percentage is the mass percent accounting for raw material gross mass.
6. method as claimed in claim 1, it is characterized in that, described raw material also comprises rare cream, and described rare cream adds in described step (1), the content of described rare cream is preferably 0.1%-12.0%, and described percentage is the mass percent accounting for raw material gross mass.
7. method as claimed in claim 1, it is characterized in that, described raw material also comprises essence, and described essence preferably comprises milk flavour and/or strawberry essence, described essence adds in described step (3), and the content of described essence is preferably 0.01%-0.12%; Described percentage is the mass percent accounting for raw material gross mass.
8. method as claimed in claim 1, it is characterized in that, in described step (1), the temperature of described mixing is 40 DEG C-50 DEG C; The time of described mixing is 15-30 minute; Described being mixed into is uniformly mixed; In described step (2), described homogeneous is one-level homogeneous and double-stage homogenization; The pressure of described one-level homogeneous is 16-17MPa; The pressure of described double-stage homogenization is 3-4MPa; The temperature of described homogeneous is 58 DEG C-68 DEG C; The temperature of described sterilization is 85 DEG C-95 DEG C; The time of described sterilization is 5-10 minute; And/or the temperature of described cooling is for being cooled to 37 DEG C-45 DEG C.
9. method as claimed in claim 1, it is characterized in that, in described step (3), the temperature of the described leavening of described interpolation and lactase is 37 DEG C-45 DEG C; Described being mixed into is uniformly mixed, described in time of being uniformly mixed be 5-10 minute; The described speed be uniformly mixed is 100-200 rev/min; The temperature of described fermentation is 37 DEG C-45 DEG C; The terminal acidity of described fermentation is 65-75 ° of T; The temperature of described cooling is 2 DEG C-10 DEG C; And/or the time of described after-ripening is 10-15 hour.
10. without a sucrose acidified milk, it is characterized in that, it is according to such as according to any one of claim 1-9 obtained by method.
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| CN106070614B (en) * | 2016-06-17 | 2020-02-14 | 南京卫岗乳业有限公司 | Double-fermentation brown yoghourt and production process thereof |
| CN106070614A (en) * | 2016-06-17 | 2016-11-09 | 南京卫岗乳业有限公司 | A kind of double fermentation brown Yoghourt and production technology thereof |
| CN107897371A (en) * | 2017-12-11 | 2018-04-13 | 新希望双喜乳业（苏州）有限公司 | One kind is without sucrose flavored fermented milk |
| CN109393031A (en) * | 2018-12-25 | 2019-03-01 | 新希望双喜乳业（苏州）有限公司 | The preparation method of source state buttermilk sugar-free yogurt |
| CN111387288A (en) * | 2019-09-10 | 2020-07-10 | 北京元气森林饮料有限公司 | Sucrose-free composite probiotic yogurt and preparation method thereof |
| CN112715664A (en) * | 2020-12-30 | 2021-04-30 | 光明乳业股份有限公司 | Low-calorie drinking fermented milk and preparation method thereof |
| CN113180108A (en) * | 2021-03-05 | 2021-07-30 | 广东燕塘乳业股份有限公司 | Method for improving lactobacillus fermentation efficiency in low-fat sucrose-free reconstituted milk environment and application thereof |
| CN115843876A (en) * | 2022-11-29 | 2023-03-28 | 江苏卫岗乳品研究院有限公司 | Sucrose-free fermented modified milk and fermentation process thereof |
| CN115812787A (en) * | 2022-11-30 | 2023-03-21 | 江苏卫岗乳品研究院有限公司 | Zero-sucrose bubble yogurt and fermentation process thereof |
| CN115720930A (en) * | 2022-12-06 | 2023-03-03 | 光明乳业股份有限公司 | Zero-sucrose zero-lactose red bean milk and preparation method thereof |
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