CN106259895B - A kind of fermented frozen solid dairy products and preparation method thereof - Google Patents
A kind of fermented frozen solid dairy products and preparation method thereof Download PDFInfo
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Abstract
The present invention provides a kind of fermented frozen solid dairy products and preparation method thereof, which comprises prepares fermentation substrate feed liquid, cooling after homogeneous, sterilization, inoculation fermentation strain, ferment to obtain acidified milk；Acidified milk is mixed with rear mixing, yogurt mixed liquor must be freezed；The freezing yogurt mixed liquor freezes after congealing, and fermented frozen solid dairy products are made；Wherein, described congeal is carried out using freezing machine using technique of continuously congealing, and charging, discharging speed are maintained between the 30%~100% of pump speed, and freezing machine configuration totally enclosed type stirs curette, cryogenic temperature control is -15 DEG C~-35 DEG C, and drop temperature control is -3 DEG C~-4.5 DEG C.Fermented frozen solid dairy products obtained by the present invention are with excellent flavor mouthfeel and have higher viable count.
Description
Technical field
The present invention relates to a kind of fermented frozen solid dairy products and preparation method thereof, belong to food processing field.
Background technique
Fermented frozen solid dairy products are commonly called as fro-yo (freezing yogurt), are a kind of nutrition and health cares for combining Yoghourt
The ice-cold feeling and smooth texture of effect and flavour and ice cream, it is long with shelf life, edible way multiplicity
Feature.Whether fro-yo is by being divided into active form fro-yo and antibacterial type fro-yo containing biodiasmin.Wherein, active
Type fro-yo is loved by consumers because containing active beneficial bacterium.
The technique that the production of active form fro-yo generallys use at present be prepared respectively by two production lines acidified milk and
Then mixing (mainly liquid glucose) afterwards both makes to be mixed and made into freezing yogurt mixture in proportion, then be congealed, is filling etc. to be made
Fro-yo finished product.Wherein, the preparation of acidified milk directly affects the flavor of product, and since the total solid in fro-yo contains
Amount and contents of saccharide it is usually more much higher than common sour milk, for reduce after influence of the mixing to properties of product, fro-yo
The total solid content of fermented feed liquid is higher than common sour milk fermented feed liquid, after the raising of total solid content will cause fermentation in fermentation liquid
Many insoluble particles are generated, cause mouthfeel fineless and smooth, and influence fermenting speed, keep fermenting speed slack-off, it is active in acidified milk
Bacterium negligible amounts.In addition, experiments have shown that, the mixing of subsequent handling such as acidified milk after fermenting and rear mixing, mixture
The processes such as congeal also result in the certain lethality of lactic acid bacteria.In the case, it is ensured that the viable count in frozen yogurt prod
And guarantee that product is with good stability and sour-sweet mouthfeel, just to the fermentation process of fro-yo and afterwards, mixed technique is proposed more
High requirement.
CN103704339A and CN102793012A discloses sodium glutamate and/or trehalose and can reduce as protective agent
The lethality of active form Yoghourt lactic acid bacteria during freezing and defrosting, however whether this/a little protective agent can reduce
The decline of lactic acid bacteria is unknown in technique of congealing, and sodium glutamate can be metabolised to GABA, and this bioactive substance can
It for certain crowds and can be not suitable for.
Summary of the invention
It is an object of the present invention to provide a kind of preparation methods of fermented frozen solid dairy products, and preparing one kind has
Excellent flavor mouthfeel and the fermented frozen solid dairy products with higher viable count.
Another object of the present invention is to provide the fermented frozen solid dairy products obtained by the above method
For this purpose, the present invention provides a kind of preparation method of fermented frozen solid dairy products, this method comprises:
Prepare fermentation substrate feed liquid, including sugar 4%~12%, animal raw fat 10%~30%, milk powder 5%~
25% or cow's milk 20~40%, stabilizer 3 ‰~5 ‰, water surplus, the total solids content of the fermentation substrate feed liquid is 20~
45%, the fermentation substrate feed liquid is cooled to 43 DEG C after homogeneous, sterilization, inoculation fermentation strain, and fermentation to titratable acidity 120~
150 ° of T, obtain acidified milk；
Acidified milk and rear mixing are mixed in the ratio of 4~20:1, yogurt mixed liquor must be freezed；In the rear mixing
Including sugared 35%~50%, animal raw fat 3%~10%, syrup 5%~20%, stabilizer 3 ‰~5 ‰, water surplus is described
Rear mixing in sugar do not include syrup；Wherein, in the freezing yogurt mixed liquor nonfat milk solids content 10%~
Between 15%, total sugar content is between 15%~35%；
The freezing yogurt mixed liquor freezes after congealing, and fermented frozen solid dairy products are made；Wherein, described to congeal
It is to be carried out using freezing machine using technique of continuously congealing, charging, discharging speed are maintained between the 30%~100% of pump speed, example
Such as 30%~90%, preferably 30%~80%, it is further preferred 30%~70%, still further preferably 30%~60%, more into
One step preferably 30%~50%, most preferably 30%~40%, freezing machine configuration totally enclosed type stir curette, cryogenic temperature control for-
15 DEG C~-35 DEG C, drop temperature control is -3 DEG C~-4.5 DEG C.
Formula of the present invention by change acidified milk and rear mixing, optimization for fermentation technology, technique of congealing etc. are prepared
With excellent flavor mouthfeel and with the fermented frozen solid dairy products of higher viable count.
Totally enclosed type in the present invention stirs curette with structure as shown in Figure 1, integrally stir scrape it is totally-enclosed non-porous outside bucket
Hole, present inventors have unexpectedly found that this totally enclosed type stir curette compared to the prior art in the semi-enclosed curette that stirs (such as Fig. 2 institute
Show, stirring to scrape outside bucket there are several irregular holes, and main purpose, which is to increase, stirs movement fierceness journey of the feed liquid in bucket when scraping
Degree, make faster frozen feed liquid with do not freeze feed liquid and be uniformly mixed) cause of lactic acid bacteria in technique of congealing can be substantially reduced
Dead rate.
In the present invention, in addition to especially indicating, the ratio and content are weight ratio and weight content.
Specific embodiment according to the present invention, it is described in the preparation method of fermented frozen solid dairy products of the invention
Sugar in fermentation substrate feed liquid is selected from one or more of white granulated sugar, glucose；Animal raw fat include anhydrous butter oil and/or
Dilute cream；Milk powder includes one of whole-fat milk powder, skimmed milk powder, high fat milk powder, middle fat milk powder or a variety of；Stabilizer includes thorn
Locust bean gum, xanthan gum, carragheen, sodium carboxymethylcellulose, hydroxypropyl PASELLI EASYGEL, mono-fatty acid glyceride, in tween
It is one or more.The content of heretofore described animal raw fat does not count the butterfat in milk powder or cow's milk.
Specific embodiment according to the present invention, it is described in the preparation method of fermented frozen solid dairy products of the invention
Fermenting microbe includes lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, newborn Bifidobacterium Bifidum, lactobacillus paracasei, strain
863, one of strain 726, strain 505, strain 528 or a variety of；Preferably, the inoculum concentration of the fermenting microbe is 0.04 ‰
~0.08 ‰.
Present invention discover that the acidity of acidified milk has a major impact the flavor taste of the fermented frozen solid dairy products, pass
The zymotechnique of system is that fermentation substrate is fermented to 70~80 ° of T by standing for fermentation technique, the research of the invention finds that this acidity
The fro-yo flavor taste that is prepared of acidified milk it is poor, do not welcome by taster, the present invention is by changing acidified milk
Acidity makes its fermentation to 120~150 ° of T, and taste flavor is well received.Solid content in fermentation substrate feed liquid of the invention
Height can be fermented fermentation substrate feed liquid of the invention to 120~150 ° of T using the common fermentation process of the prior art.For example, adopting
With one or more, the static fermentation 14h or more of strain described above, fermentation substrate feed liquid of the invention can be fermented to
120~150 ° of T.
However, time-consuming for above-mentioned existing zymotechnique, the production cycle is long, and the present invention has advanced optimized acidified milk thus
Zymotechnique, so that the time that the fermentation substrate of high solid content ferments to 120~150 ° of T greatly shortens.A side of the invention
Face optimizes fermenting microbe, by the water conduct of white granulated sugar 8%, dilute cream 25%, skimmed milk powder 20%, stabilizer 4 ‰ and surplus
Unified fermentation base-material, is inoculated with different fermentations strain, and fermentation, the relatively short fermentation of screening fermentation time are stirred under identical conditions
Bacterium.
Preliminary screening is carried out to the fermenting microbe of commercially available purchase, the results are shown in Table 1:
Table 1
| Serial number | Fermenting microbe | Strain inoculum concentration | Fermentation termination acidity (° T) | Fermentation time (h) |
| 1 | Strain 505 | 0.04‰ | 130 | 17 |
| 2 | Strain 863 | 0.04‰ | 129 | 16 |
| 3 | Strain 528 | 0.04‰ | 131 | 18 |
| 4 | Strain 726 | 0.04‰ | 130 | 16.5 |
Note: strain 505 is purchased from E.I.Du Pont Company in table 1, is the mixed bacteria of streptococcus thermophilus and Lactobacillus delbrueckii subspecies；
Strain 863 is purchased from E.I.Du Pont Company, is the mixed bacteria of lactobacillus bulgaricus and streptococcus thermophilus；Strain 528 is purchased from Du Pont
Company is that mixed bacteria, the strain 726 of streptococcus thermophilus and Lactobacillus delbrueckii subspecies are purchased from E.I.Du Pont Company, is thermophilic chain
Coccus, Lactobacillus delbrueckii subspecies, Bifidobacterium, lactobacillus acidophilus mixed bacteria.
Strain 863 and 726 fermentation time of strain are relatively short as can be seen from Table 1.But still need 16h or more ability
Reach about 130 ° of T, for this purpose, stirring fermentation under identical conditions with the above-mentioned unified base-material that ferments, further screening fermentation time phase
To shorter zymophyte, the results are shown in Table 2:
Table 2
| Serial number | Fermenting microbe | Strain inoculum concentration | Fermentation termination acidity (° T) | Fermentation time (h) |
| 1 | Strain 863+ bifidobacterium lactis | 0.04‰+0.01‰ | 130 | 14.5 |
| 2 | Strain 726+ bifidobacterium lactis | 0.04‰+0.01‰ | 132 | 16 |
From table 2 it can be seen that when the combination of strain 863 and strain 726 and probiotic Bifidobacterium lactis can shorten fermentation
Between, preferably strain 863 and bifidobacterium lactis.But still 14.5h or more is needed to can be only achieved about 130 ° of T, for this purpose, with above-mentioned unification
Ferment base-material, and fermentation is stirred under identical conditions, has further screened and has fermented in different probiotics and the composite bacteria of strain 863
Time relatively short composite bacteria, the results are shown in Table 3:
Table 3
From table 3 it can be seen that the composite bacteria of strain 863, lactobacillus acidophilus and lactobacillus paracasei can contract significantly
The time of bob ferment.It is therefore preferred that fermenting microbe of the invention can be strain 863, lactobacillus acidophilus and secondary cheese cream bar
The composite bacteria of bacterium；Preferably, the weight ratio of strain 863, lactobacillus acidophilus and lactobacillus paracasei be 3~5:1~3:2~
4；It is highly preferred that the weight ratio of strain 863, lactobacillus acidophilus and lactobacillus paracasei is 4:1:3.
In the present invention, in addition to having particular requirement to fermentation substrate feed liquid, optimizing screening to starter culture, also change
Traditional zymotechnique, can further improve fermenting speed.Hair when preparing fro-yo as mentioned above
Ferment speed itself is very slow, if it is desired to if so that the titratable acidity of fermentation is reached 120~150 ° of T, static fermentation in the prior art
Technique is difficult to meet production requirement, and the present invention will be changed to stirring fermentation by static zymotechnique in the prior art, and be stirred by optimization
It is complete in 6.5~7h when the Yoghourt fermentation substrate feed liquid that mixing speed keeps solid content high is fermented to 130 ° of T of titratable acidity
At the more static zymotechnique time shortens about half.In the course of the research, the present invention only will Yoghourt fermentation technique in the prior art
In the fermentation method of " static fermentation → demulsification " be changed to " stirring fermentation ", the influence to fermentation time is as shown in table 4 below,
In, the composite bacteria of strain 863, lactobacillus acidophilus and lactobacillus paracasei that used strain is mass ratio 4:1:3.
Table 4
It can be seen that the fermenting speed that can significantly accelerate Yoghourt using fermentation method of the invention from the data in upper table 4,
Different mixing speeds have larger impact to fermenting speed, when mixing speed of fermenting is that 40~60 turns/min is, fermentation to drop
Determining acidity is 130 ° of T, and time-consuming only 6.5~7h, the more static zymotechnique time shortens about half, while the hair under this mixing speed
The mobility for the freezing yogurt mixed liquor that kefir milk and rear mixing are mixed to get can satisfy the requirement of subsequent technique.
Specific embodiment according to the present invention, in the preparation method of fermented frozen solid dairy products of the invention, control
40~45 DEG C of fermentation temperature, 6~8h of fermentation time.Viable count is 1 × 10 in acidified milk7~10 × 108cfu/g。
Specific embodiment according to the present invention, it is described in the preparation method of fermented frozen solid dairy products of the invention
The sugar in mixing is selected from one or more of white granulated sugar, glucose afterwards；Animal raw fat includes anhydrous butter oil and/or dilute milk
Oil；Syrup includes fructose syrup, glucose syrup, maltose, one or more in corn syrup；Stabilizer includes locust bean gum, Huang
One of virgin rubber, carragheen, sodium carboxymethylcellulose, hydroxypropyl PASELLI EASYGEL, mono-fatty acid glyceride, tween are more
Kind.
As previously mentioned, acidified milk has centainly lethal for the viable count in feed liquid with the mixed process of rear mixing
Rate, to guarantee viable count with higher in finished product, the present invention also improves the subsequent handling of mixed liquor.Its
In, using continuous technique of congealing, keep freezing machine persistently to feed, do not close inlet valve, using while charging, while stir scrape, side
Discharging production method of congealing, charging, discharging speed be maintained between the 30%~100% of pump speed, freezing machine cryogenic temperature be-
15 DEG C~-35 DEG C.The present invention has studied the different influences to lactic acid bacteria decline for technique of only congealing, and the results are shown in Table 5,
In, sample one is intermittent technique of congealing, i.e., closing inlet valve, which persistently stirs, after freezing machine charging scrapes to after reaching drop temperature
Material, sample two be by it is semi-enclosed stir curette and be changed to totally enclosed type and stir after curette congealed technique using continous way, that is, keep solidifying
Jelly machine is persistently fed, and does not close inlet valve, is discharged after drop temperature, and drop temperature is -5 DEG C, in technique of continuously congealing
Freezing machine cryogenic temperature is -30 DEG C, and discharging speed is the 30% of pumping, and the results are shown in Table 5:
Table 5
The difference for mode of congealing as can be seen from Table 5 has significant impact to the decline of lactic acid bacteria, and semi-enclosed stir is scraped
Device is changed to totally enclosed type and stirs after curette the decline that can obviously reduce lactic acid bacteria using the continuously mode of congealing.
The present invention continues to have studied the influence that the temperature difference only to discharge in technique of congealing becomes feeble and die to lactic acid bacteria, and result is such as
Shown in the following table 6:
Table 6
As can be seen from Table 6, with the raising of drop temperature, the decline of lactic acid bacteria is gradually decreased, when drop temperature be-
At 2.5 DEG C~-4.5 DEG C, lactic acid bacterium number variation is little, and sample 10 leads to not meet cold drink itself due to drop temperature height
Special mouthfeel, therefore, final drop temperature is optimized for -3.0 DEG C~-4.5 DEG C by the present invention.
Specific embodiment according to the present invention, it is described in the preparation method of fermented frozen solid dairy products of the invention
Freeze to be material after congealing quick-frozen 30~60min in -35 DEG C~-40 DEG C of environment.It is normal filling after congealing, it is of the invention
The expansion rate of product is 15~50%.
On the other hand, the present invention also provides a kind of fermented frozen solid dairy products, side of the present invention can be used
What method was prepared.Fermented frozen solid dairy products of the invention, wherein viable count >=1 × 106CFU/g.Guarantee in shelf life
Viable count >=1 × 106CFU/g has good flavor taste.The viable count of common fro-yo only has 10 in the prior art3
~104Number of viable in fro-yo is greatly improved in CFU/g, the present invention.
In the present invention, each raw material is commercially available, and each material performance index meets relevant law, regulation, standard regulation
Quality criteria requirements.According to the taste demand of product, suitable flavors and fragrances, fruit can be also added in beverage products of the invention
Juice or other nutrition fortifiers, concrete operations can be carried out according to the state of the art.Lactic acid bacteria number in the present invention
Measuring method uses GB478 9.35-2010.
In conclusion the present invention provides a kind of fermented frozen solid milk article process and a kind of fermented frozen solid milk systems
Product have following beneficial technical effect:
(1), by the improvement of Yoghourt fermentation technique, solve the problems, such as that the high dry matter Yoghourt fermentation time long, that is, meets
The requirements of novel fermentation frozen solid dairy products, and solve the bottleneck problem of Yoghourt high dry matter fermentation.
(2), the technique for being fabricated to cold drink by changing traditional Yoghourt material, it is special that the product after making freezing meets cold drink
Mouthfeel requirement.
(3), by optimizing the parameter in technique of congealing, the decline of lactic acid bacteria is effectively reduced.
Detailed description of the invention
Fig. 1 is the schematic diagram of totally enclosed type blender；
Fig. 2 is the schematic diagram of semi-enclosed blender, and stirring to scrape outside bucket has several irregular holes.
Specific embodiment
The characteristics of present invention be described in more detail below by specific embodiment and possessed technical effect, but this hair
It is bright not therefore to be any way limited.It is conventional known to fields that the process of actual conditions is not specified in embodiment
Method and normal condition.
Comparative example 1
Prepare fermentation substrate feed liquid: by white granulated sugar 8%, dilute cream 25%, skimmed milk powder 10%, locust bean gum and single glycerol
Aliphatic ester (weight ratio 3:5) 4 ‰ and the water of surplus are sufficiently mixed, and the fermentation substrate feed liquid total solids content is
43%, the fermentation substrate feed liquid is cooling after homogeneous (first class pressure 50MPa, secondary pressure 180MPa), 90 DEG C of sterilization 300s
To 43 DEG C, inoculation strain 863, lactobacillus acidophilus and lactobacillus paracasei, total inoculum concentration are 0.04 ‰, wherein strain 863, acidophilus
The weight ratio of lactobacillus and lactobacillus paracasei is 4:1:3, and under 50 turns/min stirring under the conditions of 43 DEG C of temperature, fermentation is extremely
130 ° of T of titratable acidity, obtain acidified milk；
The ratio that acidified milk and rear mixing are 4:1 by weight is mixed, yogurt mixed liquor must be freezed；Mixing is by white afterwards
Granulated sugar 40%, anhydrous butter oil 5%, fructose syrup 15%, locust bean gum and mono-fatty acid glyceride (weight ratio 3:5) 4 ‰ and
Excess water mixing cooling after homogeneous (pressure 13MPa), 85 DEG C of sterilization 30s forms；
Gained freezing yogurt mixed liquor congeals through intermittent, wherein the cryogenic temperature of freezing machine is -20 DEG C, out material temperature
Degree control is -4.0 DEG C, stir curette be it is as shown in Figure 2 it is semi-enclosed stir curette, the material to congeal carry out it is filling, at -35 DEG C,
Freeze 40min, fro-yo is made, is denoted as sample I.
Comparative example 2
Fro-yo in comparative example 2 is according to the identical fermentation substrate feed liquid of comparative example 1 and rear mixture recipes through identical
Step is prepared, except that fermentation substrate feed liquid stops fermentation in 43 DEG C of fermentation temperature fermentations to 70 ° of T, gained is cold
Frozen yogurt is denoted as sample II.
The present invention has selected 11 personnel to taste sample I and sample II, and wherein this 11 personnel are long campaigns ice cream
Research staff allows it to carry out trial test comparison in terms of mouthfeel, comfortable acid degree, ferment local-flavor, tasty and refreshing degree four, as a result, it has been found that
This 11 personnel feel two sample no significant differences in terms of mouthfeel, but 1 sample comfortable acid of comparative example, thick taste of fermenting and
Entrance is smooth to be superior to comparative example 2, this 11 trial test personnel like 1 gained fro-yo of comparative example without exception, this shows
Fermentation substrate feed liquid, which is fermented to 130 ° of T, helps to improve the flavor taste of gained fro-yo.
Comparative example 3
Fro-yo in comparative example 3 is according to the identical fermentation substrate feed liquid of comparative example 1 and rear mixture recipes through identical
Step is prepared, except that congealed technique using continous way, but wherein still use it is semienclosed stir curette, protect
It holds freezing machine persistently to feed, does not close inlet valve, discharge after drop temperature reaches -4 DEG C, discharging speed is pumping
30%, gained fro-yo is denoted as sample III.
Embodiment 1
Prepare fermentation substrate feed liquid: by white granulated sugar 8%, dilute cream 25%, skimmed milk powder 10%, locust bean gum and single glycerol
Aliphatic ester (weight ratio 3:5) 4 ‰ and the water of surplus are sufficiently mixed, and the fermentation substrate feed liquid total solids content is
43%, the fermentation substrate feed liquid is cooling after homogeneous (first class pressure 50MPa, secondary pressure 180MPa), 90 DEG C of sterilization 300s
To 43 DEG C, inoculation strain 863, lactobacillus acidophilus and lactobacillus paracasei, total inoculum concentration are 0.04 ‰, wherein strain 863, acidophilus
The weight ratio of lactobacillus and lactobacillus paracasei is 4:1:3, is fermented under the conditions of 43 DEG C of temperature under 50 turns/min stirring, is sent out
Ferment obtains acidified milk to 130 ° of T of titratable acidity；
The ratio that acidified milk and rear mixing are 4:1 by weight is mixed, yogurt mixed liquor must be freezed；Mixing is by white afterwards
Granulated sugar 40%, anhydrous butter oil 5%, fructose syrup 15%, locust bean gum and mono-fatty acid glyceride (weight ratio 3:5) 4 ‰ and
Excess water mixing cooling after homogeneous (pressure 13MPa), 85 DEG C of sterilization 30s forms；
Gained freezing yogurt mixed liquor congeals through continous way, wherein keeps freezing machine persistently to feed, does not close charging
Valve discharges after being -4 DEG C until drop temperature, and discharging speed is the 30% of pumping, and the cryogenic temperature of freezing machine is -20 DEG C, stirs and scrapes
Device is that totally enclosed type as shown in Figure 1 identical with Fig. 2 size stirs curette, and the material progress congealed is filling, freezes, and is made
Fro-yo is denoted as sample IV.
Embodiment 2
Prepare fermentation substrate feed liquid: by white granulated sugar 4%, anhydrous butter oil 20%, whole-fat milk powder 15%, locust bean gum 3.5 ‰
And the water of surplus is sufficiently mixed, the fermentation substrate feed liquid total solids content be 42%, the fermentation substrate feed liquid through homogeneous,
43 DEG C are cooled to after sterilization, inoculation fermentation strain ferments under 40 turns/min stirring, ferments to 135 ° of titratable acidity
T obtains acidified milk；The fermenting microbe is strain 863, lactobacillus acidophilus, lactobacillus paracasei, and dosage is respectively
0.03 ‰, 0.01 ‰ and 0.025 ‰.
The ratio that acidified milk and rear mixing are 8:1 by weight is mixed, yogurt mixed liquor must be freezed；Mixing is by white afterwards
Granulated sugar 35%, 82 cream 6%, glucose syrup 20%, locust bean gum 4 ‰ and excess water mixing are formed through homogeneous, sterilization cooling；
Gained freezing yogurt mixed liquor congeals through continous way, wherein keeps freezing machine persistently to feed, does not close charging
Valve discharges after drop temperature, and -4 DEG C of drop temperature, discharging speed is the 50% of pumping, and the cryogenic temperature of freezing machine is -25
DEG C, stirring curette is that totally enclosed type as shown in Figure 1 stirs curette, and the material progress congealed is filling, freezes, and fro-yo, note is made
For sample V.
Embodiment 3
Prepare fermentation substrate feed liquid: by white granulated sugar 12%, dilute cream 30%, skimmed milk powder 25%, locust bean gum 5 ‰ and remaining
The water of amount is sufficiently mixed, and the fermentation substrate feed liquid total solids content is 46%, and the fermentation substrate feed liquid is through homogeneous, sterilization
After be cooled to 43 DEG C, inoculation fermentation strain ferments under 60 turns/min stirring, ferment to 145 ° of T of titratable acidity, obtain
Acidified milk；The fermenting microbe is strain 863, lactobacillus acidophilus, lactobacillus paracasei, and dosage is respectively 0.04 ‰,
0.01 ‰ and 0.03 ‰；
The ratio that acidified milk and rear mixing are 18:1 by weight is mixed, yogurt mixed liquor must be freezed；Afterwards mixing by
White granulated sugar 50%, anhydrous butter oil 10%, maltose 10%, locust bean gum 4 ‰ and excess water mixing are formed through homogeneous, sterilization cooling；
Gained freezing yogurt mixed liquor congeals through continous way, wherein keeps freezing machine persistently to feed, does not close charging
Valve discharges after drop temperature, and -3.5 DEG C of drop temperature, discharging speed is the 80% of pumping, and the cryogenic temperature of freezing machine is -
30 DEG C, stirring curette is that totally enclosed type as shown in Figure 1 stirs curette, and the material progress congealed is filling, freezes, and fro-yo is made,
It is denoted as sample VI.
The present invention determines sample II~sample IV active lactic acid bacterium number, result using GB4789.35-2010 method
It is as shown in table 7 below:
Table 7
| Title | Biodiasmin quantity (CFU/g) |
| Sample II | 3.2×105 |
| Sample III | 4.3×106 |
| Sample IV | 5.3×107 |
| Sample V | 4.3×106 |
| Sample VI | 5.1×107 |
From upper table 7 it can be found that continous way is congealed, technique and use totally enclosed type blender can be substantially reduced active lactic acid
The lethality of bacterium enables the active lactic acid bacterial content of final products to reach 1 × 106~1 × 107CFU/g。
Claims (13)
1. a kind of preparation method of fermented frozen solid dairy products, this method comprises:
Prepare fermentation substrate feed liquid, including sugar 4%~12%, animal raw fat 10%~30%, milk powder 5%~25% or
Cow's milk 20~40%, stabilizer 3 ‰~5 ‰, water surplus, the total solids content of the fermentation substrate feed liquid are 20~45%,
The fermentation substrate feed liquid is cooled to 43 DEG C after homogeneous, sterilization, and inoculation fermentation strain ferments to 120~150 ° of titratable acidity
T obtains acidified milk；
Acidified milk and rear mixing are mixed in the ratio of 4~20:1, yogurt mixed liquor must be freezed；Include in the rear mixing
Sugared 35%~50%, animal raw fat 3%~10%, syrup 5%~20%, stabilizer 3 ‰~5 ‰, water surplus, after described
Sugar in mixing does not include syrup；Wherein, in the freezing yogurt mixed liquor nonfat milk solids content 10%~15%
Between, total sugar content is between 15%~35%；
The freezing yogurt mixed liquor freezes after congealing, and fermented frozen solid dairy products are made；Wherein, described congeal is benefit
It is carried out with freezing machine using technique of continuously congealing, charging, discharging speed are maintained between the 30%~100% of pump speed, freezing machine
Configuration totally enclosed type stirs curette, and cryogenic temperature control is -15 DEG C~-35 DEG C, and drop temperature control is -3 DEG C~-4.5 DEG C.
2. according to the method described in claim 1, wherein, the sugar in the fermentation substrate feed liquid is in white granulated sugar, glucose
One or more, animal raw fat includes anhydrous butter oil and/or dilute cream；Milk powder includes whole-fat milk powder, skimmed milk powder, high in fat
One of milk powder, middle fat milk powder are a variety of；Stabilizer include locust bean gum, xanthan gum, carragheen, sodium carboxymethylcellulose,
One of hydroxypropyl PASELLI EASYGEL, mono-fatty acid glyceride, tween are a variety of.
3. according to the method described in claim 1, wherein, the fermenting microbe include lactobacillus bulgaricus, streptococcus thermophilus,
One of lactobacillus acidophilus, newborn Bifidobacterium Bifidum, lactobacillus paracasei, strain 863, strain 726, strain 505, strain 528 or
It is a variety of.
4. according to the method described in claim 3, wherein, the inoculum concentration of the fermenting microbe is 0.04 ‰~0.08 ‰.
5. according to the method described in claim 3, wherein, the fermenting microbe includes that strain 863, lactobacillus acidophilus and pair are dry
The composite bacteria of Lactobacillus paracasei.
6. according to the method described in claim 5, wherein, the weight ratio of strain 863, lactobacillus acidophilus and lactobacillus paracasei
For 3~5:1~3:2~4.
7. according to the method described in claim 6, wherein, the weight ratio of strain 863, lactobacillus acidophilus and lactobacillus paracasei
For 4:1:3.
8. method according to any one of claims 1 to 7, wherein the acidified milk be after inoculation fermentation strain,
It ferments under 40~60 turns/min stirring, fermentation to titratable acidity 120~150oWhat T was obtained.
9. according to the method described in claim 8, wherein, controlling 40~45 DEG C of fermentation temperature, 6~8h of fermentation time.
10. according to the method described in claim 1, wherein, the sugar in the rear mixing is selected from one of white granulated sugar, glucose
Or it is several；Animal raw fat includes anhydrous butter oil and/or dilute cream；Syrup includes fructose syrup, glucose syrup, maltose, corn
It is one or more in syrup；Stabilizer includes locust bean gum, xanthan gum, carragheen, sodium carboxymethylcellulose, two starch of hydroxypropyl
It is phosphate, mono-fatty acid glyceride, one or more in tween.
11. described to freeze to be ring of the material at -35 DEG C~-40 DEG C after congealing according to the method described in claim 1, wherein
Quick-frozen 30~60min in border.
12. a kind of fermented frozen solid dairy products are prepared using method described in any one of claim 1~11
's.
13. fermented frozen solid dairy products according to claim 12, wherein viable count >=1 × 106CFU/g。
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| CN101243811A (en) * | 2008-03-21 | 2008-08-20 | 内蒙古伊利实业集团股份有限公司 | Milk product for reinforcing phytosterin ester and producing method thereof |
| CN104273219A (en) * | 2013-07-08 | 2015-01-14 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen yoghurt and preparation method thereof |
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| CN101243811A (en) * | 2008-03-21 | 2008-08-20 | 内蒙古伊利实业集团股份有限公司 | Milk product for reinforcing phytosterin ester and producing method thereof |
| CN104273219A (en) * | 2013-07-08 | 2015-01-14 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen yoghurt and preparation method thereof |
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