CN106665838A - Additive-free yogurt prepared from light cream and preparation method thereof - Google Patents
Additive-free yogurt prepared from light cream and preparation method thereof Download PDFInfo
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- CN106665838A CN106665838A CN201611178656.8A CN201611178656A CN106665838A CN 106665838 A CN106665838 A CN 106665838A CN 201611178656 A CN201611178656 A CN 201611178656A CN 106665838 A CN106665838 A CN 106665838A
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- 239000006071 cream Substances 0.000 title claims abstract description 35
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 238000000855 fermentation Methods 0.000 claims abstract description 39
- 230000004151 fermentation Effects 0.000 claims abstract description 39
- 239000000843 powder Substances 0.000 claims abstract description 39
- 235000013351 cheese Nutrition 0.000 claims abstract description 20
- 230000001954 sterilising effect Effects 0.000 claims abstract description 19
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 19
- 238000011081 inoculation Methods 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 235000000346 sugar Nutrition 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 239000000758 substrate Substances 0.000 claims abstract description 8
- 239000002054 inoculum Substances 0.000 claims abstract description 3
- 102000004407 Lactalbumin Human genes 0.000 claims description 14
- 108090000942 Lactalbumin Proteins 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 14
- 238000009413 insulation Methods 0.000 claims description 8
- 238000004321 preservation Methods 0.000 claims description 8
- 238000012859 sterile filling Methods 0.000 claims description 8
- 238000010792 warming Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 6
- 210000000481 breast Anatomy 0.000 claims description 5
- 239000003795 chemical substances by application Substances 0.000 claims description 5
- 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 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- 239000002826 coolant Substances 0.000 claims description 4
- 230000001112 coagulating effect Effects 0.000 claims description 2
- 239000007858 starting material Substances 0.000 claims description 2
- 235000015140 cultured milk Nutrition 0.000 abstract description 9
- 238000000034 method Methods 0.000 abstract description 4
- 102000007544 Whey Proteins Human genes 0.000 abstract description 3
- 108010046377 Whey Proteins Proteins 0.000 abstract description 3
- 235000021119 whey protein Nutrition 0.000 abstract description 3
- 238000002156 mixing Methods 0.000 abstract description 2
- 238000003860 storage Methods 0.000 abstract description 2
- 230000002349 favourable effect Effects 0.000 abstract 3
- 235000019590 thick flavour Nutrition 0.000 abstract 2
- 235000020247 cow milk Nutrition 0.000 abstract 1
- 238000011049 filling Methods 0.000 abstract 1
- 238000000265 homogenisation Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 235000013336 milk Nutrition 0.000 description 20
- 210000004080 milk Anatomy 0.000 description 20
- 239000008267 milk Substances 0.000 description 16
- 239000000796 flavoring agent Substances 0.000 description 10
- 235000019634 flavors Nutrition 0.000 description 10
- 235000013305 food Nutrition 0.000 description 7
- 239000000110 cooling liquid Substances 0.000 description 4
- 150000008163 sugars Chemical class 0.000 description 4
- 241000194020 Streptococcus thermophilus Species 0.000 description 2
- 230000002159 abnormal effect Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000020185 raw untreated milk Nutrition 0.000 description 2
- 230000035943 smell Effects 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 1
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 229940088710 antibiotic agent Drugs 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 239000008373 coffee flavor Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000021001 fermented dairy product Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000021433 fructose syrup Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 235000020122 reconstituted milk Nutrition 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000021262 sour milk Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses an additive-free yogurt prepared from light cream. The additive-free yogurt is composed of a fermentation substrate and a ferment. The fermentation substrate is prepared from the following raw materials in parts by weight: 80-91.5 parts of cow milk, 6-10 parts of sugar, 0.5-3 parts of whey protein powder, 1-4 parts of light cream and 1-3 parts of cheese powder. The inoculum size of the ferment is 1.0*10<6>-1.0*10<9> cfu/g. The invention also discloses a preparation method of the additive-free yogurt. The light cream and cheese powder are dissolved in the raw materials, and subjected to mixing, homogenization, sterilization, cooling, inoculation, fermentation, cooling, filling and afterripening to obtain the additive-free flavored fermented milk with delicate structure, smooth mouthfeel and thick flavor. The obtained product has favorable texture, favorable mouthfeel, thick flavor and abundant nutrition, and can keep favorable properties in the process of storage, transportation and sales.
Description
Technical field
The present invention relates to fermented dairy product technical field, and in particular to it is a kind of with dilute cream prepare no added Yoghourt and its
Preparation method.
Background technology
In recent years, people pursue more and more higher for the safety and mouthfeel of food, and nutritious milk product becomes popular
Selection, Yoghourt with its unique local flavor and distinctive function extremely people favor.Traditional fermentation milk is with sweet milk and reconstituted milk
For primary raw material, by adding sweeting agent, stabilizer etc., through food made by the techniques such as homogenizing, sterilization, inoculation, fermentation.Layer
Going out not poor food-safety problem makes the consumption concept of people gradually change, and expects in food few addition even without additionally adding
Plus agent.
Also gradually there is milk product producer to begin one's study Additive-free fermented milk at present, but generally can run into due to without stable
Agent and essence and the products'texture that causes is coarse, local flavor is not enough, or produced due to the introducing of foreign protein powder sense the problems such as.
Now the raw material of more and more function admirables is widely used in various food, and wherein dilute cream is a kind of performance
Highly stable taste compound, improves the quality structure of food while giving food delicious food.After cheese's powder is as milk " concentration "
Product contain abundant nutrient substance and with rich flavor.
The content of the invention
The purpose of the present invention is aiming at above-mentioned defect of the prior art, i.e., fermentation milk is without stabilizer and essence
The quality structure occurred in the case of etc. food additive is coarse, and mouthfeel is not good, the not enough phenomenon of local flavor, there is provided one kind is comprised only
Additive-free fermented milks of raw-food material such as sugar, lactalbumin powder, anhydrous butter oil and cheese's powder and preparation method thereof.
To achieve these goals, the technical scheme of present invention offer is：A kind of no added Yoghourt prepared with dilute cream,
The no added Yoghourt is made up of fermentation substrate and leaven；The fermentation substrate is by following raw material system in parts by weight
For what is obtained：Lac Bovis seu Bubali 80-91.5 parts, sugar 6-10 parts, lactalbumin powder 0.5-3 parts, dilute cream 1-4 part, cheese's powder 1-3 parts；Institute
The inoculum concentration for stating leaven is 1.0 × 106-1.0×109cfu/g。
Wherein：
A, the raw milk are to meet the common lactogenesis of state quality standard, defat lactogenesis or any one of breast processed again；
B, described sugar are one or more in white sugar, maltose, glucose, Fructose, Lactose or high fructose syrup；
C, described lactalbumin powder are a kind of separation and Extraction from milk whey protein concentrate powder out, optimization protein content
For the lactalbumin powder of 30-80wt%；
D, described cheese's powder are a kind of natural cheese's powder for being not added with any emulsifying agent；
E, described leaven are the weaker ferment agent for Yoghourt of streptococcus thermophiluss or rear acidifying.It is preferred that YO-PROX 501.
Further, above-mentioned a kind of no added Yoghourt prepared with dilute cream, the fermentation substrate is by according to weight
What the following raw material of part meter was prepared：88 parts of Lac Bovis seu Bubali, 8 parts of sugar, 2 parts of lactalbumin powder, 3 parts of dilute cream, 2 parts of cheese's powder.
Second object of the present invention there is provided a kind of preparation side of above-mentioned no added Yoghourt prepared with dilute cream
Method, comprises the following steps：
1）Lac Bovis seu Bubali is preheated to into 40-60 DEG C, dilute cream, cheese's powder, lactalbumin powder, white sugar are added in the Lac Bovis seu Bubali of preheating
Stir, fully obtain feed liquid after dissolving；
2）By step 1）The feed liquid for obtaining is warming up to 60-70 DEG C, 18-22MPa homogenizing, in 90-95 DEG C of insulation sterilization 5-10min,
37-42 DEG C is cooled to, sterilization coolant is obtained；
3）In step 2）In the sterilization coolant for obtaining, in 35-45 DEG C of inoculating starter strain；
4）By step 3）Feed liquid after the inoculation for obtaining, in 35-45 DEG C of fermentation, when fermenting acidity reaches 65-75 ° of T, turns over cylinder cooling
To 27-30 DEG C, sterile filling proceeds to rapidly 2-10 DEG C of freezer, and cold preservation, after-ripening 12-24 hours obtain the no added fermentation of agitating type
Breast；
5）By step 3）Feed liquid after the inoculation for obtaining, sterile filling, in 35-45 DEG C of fermentation, when fermentation termination acidity reaches 65-
During 75 ° of T, 15-20 DEG C is cooled to, 2-10 DEG C of freezer is proceeded to rapidly, cold preservation, after-ripening 12-24 hours obtain the no added fermentation of coagulating type
Breast.
Further, the preparation method of above-mentioned a kind of no added Yoghourt prepared with dilute cream, the step 1）In, in advance
Hot temperature is 50 DEG C.
Further, the preparation method of above-mentioned a kind of no added Yoghourt prepared with dilute cream, the step 2）In, material
Liquid is warming up to 65 DEG C, and 18 MPa homogenizing, 95 DEG C of insulation sterilization 10min are cooled to 42 DEG C.
Further, the preparation method of above-mentioned a kind of no added Yoghourt prepared with dilute cream, the step 3）In, connect
It is 40 DEG C to plant temperature.
Further, the preparation method of above-mentioned a kind of no added Yoghourt prepared with dilute cream, the step 4）In, send out
Ferment temperature is 40 DEG C, and fermentation termination acidity is 70 ° of T, turns over cylinder and is cooled to 30 DEG C, and temperature of ice house is 4 DEG C, and ripening time is 12 little
When.
Further, the preparation method of above-mentioned a kind of no added Yoghourt prepared with dilute cream, the step 5）In, send out
Ferment temperature is 40 DEG C, and terminal acidity is 70 ° of T, is cooled to 18 DEG C, and temperature of ice house is 4 DEG C, after-ripening 18 hours.
Beneficial effects of the present invention are：
1st, the rear acid of common sour milk is mainly caused by Lactobacillus bulgaricus, and the present invention is by from streptococcus thermophiluss or or acidifying
Weaker leaven, the rear acidifying of energy effective control product keeps products taste to keep more excellent state for a long time with local flavor；
2nd, product is ensured by adjusting casein content and improving viscosity loss of the less fermentation milk of fill temperature in fill
Solid sense；
3rd, by adding cheese's powder and lactalbumin powder to improve raw material in protein concentration, it is to avoid single excessive addition milk surum
The granule milk problem that egg albumen powder brings；
4th, the addition of cheese's powder and dilute cream, had both improved the fine and smooth degree of lubrication of product, while also causing fermented product local flavor
It is strong, compare the single concentration fermentation milk of local flavor and be more easy to win the accreditation of consumer.
5th, it is Jing batch mixings, homogenizing, sterilization, cooling, inoculation, fermentation, cold by the way that by dilute cream, cheese's powder is dissolved in raw material
But, fill and after-ripening obtains quality structure exquisiteness, and smooth, the with rich flavor no added flavored fermented milk of mouthfeel, resulting product has
Good quality, mouthfeel and strong local flavor, it is nutritious, can keep good property in storage, transport, sales process
Shape.
Specific embodiment
Describe in detail with reference to embodiment：
First, raw material and its source：
1st, common lactogenesis：The qualified raw milk of Jing antibiotics leftover detections；
2nd, cheese's powder：Purchased from Irish Kai Rui companies；
3rd, dilute cream：Purchased from Nestle SA；
4th, white sugar：River is collected purchased from Xinjiang；
5th, concentrated whey protein powder：Purchased from Hull daf company of Switzerland；
6th, strain：Purchased from this bio tech ltd of French pul.
2nd, embodiment：
It is more according to the optional factor of the Additive-free fermented milk preparation method of coffee flavor proposed by the present invention, can be designed that
Various embodiments, therefore specific embodiment is only as the exemplary illustration of specific embodiment of the invention, and do not constitute this
The restriction of invention scope.In order to specifically describe the present invention, select following examples illustrative.
Embodiment 1：
1. dispensing：915kg fresh milks are preheated to into 50 DEG C, add 60kg white sugars, 5kg lactalbumin powders, 10kg dilute creams,
10kg cheese's powder is sufficiently mixed and stirs, and obtains feed liquid；
2. homogenizing sterilization：65 DEG C, 18MPa homogenizing are warming up to, in 95 DEG C of insulation sterilization 10min, 42 DEG C is cooled to;Must be sterilized cooling
Liquid；
3. inoculation fermentation：Aseptically, inoculation, when fermentation termination acidity reaches 70 ° of T, turns over cylinder cooling as leaven
To 30 DEG C, sterile filling proceeds to rapidly Cool Room 4 DEG C, and cold preservation, after-ripening 12 hours obtain agitating type Additive-free fermented milk.
Embodiment 2：
1. dispensing：880kg fresh milks are preheated to into 50 DEG C, 80kg white sugars, 10kg lactalbumin powders, the dilute milk of 20kg is added
Oil, 10kg cheese's powder are sufficiently mixed and stir, and obtain feed liquid；
2. homogenizing sterilization：65 DEG C, 18MPa homogenizing are warming up to, in 95 DEG C of insulation sterilization 10min, 42 DEG C is cooled to;Must be sterilized cooling
Liquid；
3. inoculation fermentation：Aseptically, inoculation, when fermentation termination acidity reaches 70 ° of T, turns over cylinder cooling as leaven
To 30 DEG C, sterile filling proceeds to rapidly Cool Room 4 DEG C, and cold preservation, after-ripening 12 hours obtain agitating type Additive-free fermented milk.
Embodiment 3：
1. dispensing：845kg fresh milks are preheated to into 50 DEG C, 80kg white sugars, 15kg lactalbumin powders, the dilute milk of 30kg is added
Oil, 30kg cheese's powder are sufficiently mixed and stir, and obtain feed liquid；
2. homogenizing sterilization：65 DEG C, 18MPa homogenizing are warming up to, in 95 DEG C of insulation sterilization 10min, 42 DEG C is cooled to;Must be sterilized cooling
Liquid；
3. inoculation fermentation：Aseptically, inoculation, when fermentation termination acidity reaches 70 ° of T, turns over cylinder cooling as leaven
To 30 DEG C, sterile filling proceeds to rapidly Cool Room 4 DEG C, and cold preservation, after-ripening 12 hours obtain agitating type Additive-free fermented milk.
Embodiment 4：
1. dispensing：810kg fresh milks are preheated to into 50 DEG C, 100kg white sugars, 20kg lactalbumin powders, the dilute milk of 40kg is added
Oil, 30kg cheese's powder are sufficiently mixed and stir, and obtain feed liquid；
2. homogenizing sterilization：65 DEG C, 18MPa homogenizing are warming up to, in 95 DEG C of insulation sterilization 10min, 42 DEG C is cooled to；Must be sterilized cooling
Liquid；
3. inoculation fermentation：Aseptically, inoculation, when fermentation termination acidity reaches 70 ° of T, turns over cylinder cooling as leaven
To 30 DEG C, sterile filling proceeds to rapidly Cool Room 4 DEG C, and cold preservation, after-ripening 12 hours obtain agitating type Additive-free fermented milk.
3rd, effect example：
Trial test mode：Yogurt or additive-free nothing are added to popular having on the Additive-free yogurt obtained by embodiment 1-4 and market
Dilute cream yogurt carries out contrast test.By the way of blank marking, 10 experts and 20 for having milk to judge experience are invited
Position ordinary consumer composition criticism group, flavour and abnormal smells from the patient, outward appearance tissue, mouthfeel to product, 4 indexs of color and luster are evaluated
Score, averages, and using percent point system, fraction is higher, and expression gets over the best features of product.Using dilute cream system
Popular yogurt comparing result is as shown in table 1 in standby Additive-free yogurt and market.
Table 1
As seen from the above table, fermentation milk of the invention remains the good mouthfeel of conventional Yoghourt and quality, and is growing abnormal smells from the patient and mouthfeel
On have clear improvement.
Finally it should be noted that：The preferred embodiments of the present invention are the foregoing is only, the present invention is not limited to,
Although being described in detail to the present invention with reference to the foregoing embodiments, for a person skilled in the art, it still may be used
To modify to the technical scheme described in foregoing embodiments, or equivalent is carried out to which part technical characteristic.
All any modification, equivalent substitution and improvements within the spirit and principles in the present invention, made etc., should be included in the present invention's
Within protection domain.
Claims (8)
1. it is a kind of with dilute cream prepare no added Yoghourt, it is characterised in that the no added Yoghourt is by fermentation substrate and fermentation
Agent is constituted；The fermentation substrate is prepared by following raw material in parts by weight：Lac Bovis seu Bubali 80-91.5 parts, sugar 6-10
Part, lactalbumin powder 0.5-3 parts, dilute cream 1-4 part, cheese's powder 1-3 parts；The inoculum concentration of the leaven is 1.0 × 106-1.0
×109cfu/g。
2. it is according to claim 1 it is a kind of with dilute cream prepare no added Yoghourt, it is characterised in that the fermentation substrate
It is to be prepared by following raw material in parts by weight：88 parts of Lac Bovis seu Bubali, sugar 8 parts, 2 parts of lactalbumin powder, 3 parts of dilute cream,
2 parts of cheese's powder.
3. the preparation method of a kind of no added Yoghourt prepared with dilute cream according to claim 1 and 2, its feature exists
In comprising the following steps：
1）Lac Bovis seu Bubali is preheated to into 40-60 DEG C, dilute cream, cheese's powder, lactalbumin powder, white sugar are added in the Lac Bovis seu Bubali of preheating
Stir, fully obtain feed liquid after dissolving；
2）By step 1）The feed liquid for obtaining is warming up to 60-70 DEG C, 18-22MPa homogenizing, in 90-95 DEG C of insulation sterilization 5-10min,
37-42 DEG C is cooled to, sterilization coolant is obtained；
3）In step 2）In the sterilization coolant for obtaining, in 35-45 DEG C of inoculating starter strain；
4）By step 3）Feed liquid after the inoculation for obtaining, in 35-45 DEG C of fermentation, when fermenting acidity reaches 65-75 ° of T, turns over cylinder cooling
To 27-30 DEG C, sterile filling proceeds to rapidly 2-10 DEG C of freezer, and cold preservation, after-ripening 12-24 hours obtain the no added fermentation of agitating type
Breast；
5）By step 3）Feed liquid after the inoculation for obtaining, sterile filling, in 35-45 DEG C of fermentation, when fermentation termination acidity reaches 65-
During 75 ° of T, 15-20 DEG C is cooled to, 2-10 DEG C of freezer is proceeded to rapidly, cold preservation, after-ripening 12-24 hours obtain the no added fermentation of coagulating type
Breast.
4. it is according to claim 3 it is a kind of with dilute cream prepare no added Yoghourt preparation method, it is characterised in that institute
State step 1）In, preheating temperature is 50 DEG C.
5. it is according to claim 3 it is a kind of with dilute cream prepare no added Yoghourt preparation method, it is characterised in that institute
State step 2）In, feed liquid is warming up to 65 DEG C, and 18 MPa homogenizing, 95 DEG C of insulation sterilization 10min are cooled to 42 DEG C.
6. it is according to claim 3 it is a kind of with dilute cream prepare no added Yoghourt preparation method, it is characterised in that institute
State step 3）In, inoculation temperature is 40 DEG C.
7. it is according to claim 3 it is a kind of with dilute cream prepare no added Yoghourt preparation method, it is characterised in that institute
State step 4）In, fermentation temperature is 40 DEG C, and fermentation termination acidity is 70 ° of T, turns over cylinder and is cooled to 30 DEG C, and temperature of ice house is 4 DEG C, after
The ripe time is 12 hours.
8. it is according to claim 3 it is a kind of with dilute cream prepare no added Yoghourt preparation method, it is characterised in that institute
State step 5）In, fermentation temperature is 40 DEG C, and terminal acidity is 70 ° of T, is cooled to 18 DEG C, and temperature of ice house is 4 DEG C, after-ripening 18 hours.
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107114474A (en) * | 2017-05-26 | 2017-09-01 | 余之水 | The preparation method of Yoghourt |
| CN109007027A (en) * | 2018-07-18 | 2018-12-18 | 安徽新希望白帝乳业有限公司 | A kind of cheese's concentration Yoghourt of zero addition |
| CN109393030A (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 cheese concentration Yoghourt |
| CN109673745A (en) * | 2017-10-18 | 2019-04-26 | 内蒙古伊利实业集团股份有限公司 | A kind of milk lid Yoghourt and preparation method thereof |
| CN112352835A (en) * | 2020-08-27 | 2021-02-12 | 济南佳宝乳业有限公司 | Set cheese buttermilk yogurt and preparation method thereof |
| CN112956542A (en) * | 2019-12-13 | 2021-06-15 | 新希望乳业股份有限公司 | Preparation method of cream and prepared cream |
| CN114145341A (en) * | 2021-12-15 | 2022-03-08 | 重庆市天友乳业股份有限公司 | Air bubble yoghourt without food additive and preparation method thereof |
| CN114868804A (en) * | 2022-05-26 | 2022-08-09 | 辽宁辉山乳业集团有限公司 | Method for preparing fermented cream from anhydrous cream |
| CN116762863A (en) * | 2023-07-31 | 2023-09-19 | 光明乳业股份有限公司 | Flavored fermented milk and preparation method thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107114474A (en) * | 2017-05-26 | 2017-09-01 | 余之水 | The preparation method of Yoghourt |
| CN109673745A (en) * | 2017-10-18 | 2019-04-26 | 内蒙古伊利实业集团股份有限公司 | A kind of milk lid Yoghourt and preparation method thereof |
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| CN109393030A (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 cheese concentration Yoghourt |
| CN112956542A (en) * | 2019-12-13 | 2021-06-15 | 新希望乳业股份有限公司 | Preparation method of cream and prepared cream |
| CN112352835A (en) * | 2020-08-27 | 2021-02-12 | 济南佳宝乳业有限公司 | Set cheese buttermilk yogurt and preparation method thereof |
| CN114145341A (en) * | 2021-12-15 | 2022-03-08 | 重庆市天友乳业股份有限公司 | Air bubble yoghourt without food additive and preparation method thereof |
| CN114868804A (en) * | 2022-05-26 | 2022-08-09 | 辽宁辉山乳业集团有限公司 | Method for preparing fermented cream from anhydrous cream |
| CN116762863A (en) * | 2023-07-31 | 2023-09-19 | 光明乳业股份有限公司 | Flavored fermented milk and preparation method thereof |
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