CN106912603A - A kind of French concentrates the preparation method of Yoghourt - Google Patents
A kind of French concentrates the preparation method of Yoghourt Download PDFInfo
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- CN106912603A CN106912603A CN201510994627.8A CN201510994627A CN106912603A CN 106912603 A CN106912603 A CN 106912603A CN 201510994627 A CN201510994627 A CN 201510994627A CN 106912603 A CN106912603 A CN 106912603A
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- 235000013618 yogurt Nutrition 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 239000012141 concentrate Substances 0.000 title claims abstract description 8
- 238000000855 fermentation Methods 0.000 claims abstract description 59
- 230000004151 fermentation Effects 0.000 claims abstract description 57
- 235000013336 milk Nutrition 0.000 claims abstract description 43
- 239000008267 milk Substances 0.000 claims abstract description 43
- 210000004080 milk Anatomy 0.000 claims abstract description 43
- 239000006071 cream Substances 0.000 claims abstract description 16
- 239000000463 material Substances 0.000 claims abstract description 12
- 239000000203 mixture Substances 0.000 claims abstract description 9
- 239000003381 stabilizer Substances 0.000 claims abstract description 9
- 241000894006 Bacteria Species 0.000 claims abstract description 8
- 241000186660 Lactobacillus Species 0.000 claims abstract description 5
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 5
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 4
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims description 36
- 238000000034 method Methods 0.000 claims description 26
- 230000001954 sterilising effect Effects 0.000 claims description 19
- 238000004659 sterilization and disinfection Methods 0.000 claims description 19
- 239000012530 fluid Substances 0.000 claims description 18
- 102000004407 Lactalbumin Human genes 0.000 claims description 14
- 108090000942 Lactalbumin Proteins 0.000 claims description 14
- 238000011049 filling Methods 0.000 claims description 14
- 235000021552 granulated sugar Nutrition 0.000 claims description 13
- 239000011229 interlayer Substances 0.000 claims description 12
- 238000005057 refrigeration Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 11
- 238000004519 manufacturing process Methods 0.000 claims description 11
- 230000008569 process Effects 0.000 claims description 9
- 210000000481 breast Anatomy 0.000 claims description 8
- 235000020185 raw untreated milk Nutrition 0.000 claims description 8
- 239000011668 ascorbic acid Substances 0.000 claims description 6
- 230000005484 gravity Effects 0.000 claims description 6
- 238000010008 shearing Methods 0.000 claims description 6
- 239000003643 water by type Substances 0.000 claims description 6
- 235000008939 whole milk Nutrition 0.000 claims description 6
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 3
- 238000011081 inoculation Methods 0.000 claims description 3
- 230000000050 nutritive effect Effects 0.000 claims description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 2
- 229910052791 calcium Inorganic materials 0.000 claims description 2
- 239000011575 calcium Substances 0.000 claims description 2
- 230000000694 effects Effects 0.000 claims description 2
- 230000029087 digestion Effects 0.000 claims 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 14
- 239000000796 flavoring agent Substances 0.000 abstract description 12
- 235000019634 flavors Nutrition 0.000 abstract description 12
- 235000014655 lactic acid Nutrition 0.000 abstract description 7
- 239000004310 lactic acid Substances 0.000 abstract description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 5
- 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 abstract description 3
- 239000008101 lactose Substances 0.000 abstract description 3
- 150000001875 compounds Chemical class 0.000 abstract description 2
- 239000002207 metabolite Substances 0.000 abstract description 2
- 239000000049 pigment Substances 0.000 abstract 1
- 230000001835 salubrious effect Effects 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 4
- 235000020247 cow milk Nutrition 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 239000005862 Whey Substances 0.000 description 2
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- 108010046377 Whey Proteins Proteins 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000005018 casein Substances 0.000 description 2
- 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 2
- 235000021240 caseins Nutrition 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 238000007711 solidification Methods 0.000 description 2
- 230000008023 solidification Effects 0.000 description 2
- 235000021262 sour milk Nutrition 0.000 description 2
- 102000009027 Albumins Human genes 0.000 description 1
- 108010088751 Albumins Proteins 0.000 description 1
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 1
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- -1 VB1 Chemical class 0.000 description 1
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- 235000020167 acidified milk Nutrition 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 238000012271 agricultural production Methods 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 235000019628 coolness Nutrition 0.000 description 1
- 235000015140 cultured milk Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- RLBIQVVOMOPOHC-UHFFFAOYSA-N parathion-methyl Chemical group COP(=S)(OC)OC1=CC=C([N+]([O-])=O)C=C1 RLBIQVVOMOPOHC-UHFFFAOYSA-N 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
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- 235000019615 sensations Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
-
- 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
- A23V2400/11—Lactobacillus
- A23V2400/137—Delbrueckii
-
- 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
A kind of French concentrates the preparation method of Yoghourt.The present invention, using the lactose in milk, is fermented by using 2 plants of strain co-fermentations such as fermented bacteriums of compound lactobacillus Yo-mix 883 through uniform temperature, obtains various metabolites such as lactic acid, citric acid, a small amount of ethanol, forms the yogurt base material of unique fragrance；Dilute cream is especially added with again concentrates Yoghourt as the stirred type French that base-material carries out second batch.And utilize DuPontDanisco GRINDSTED YO 9358-C stabilizers, there is provided good protein protection ability, salubrious mouthfeel and good Flavor release., by quickly fermentation in short-term, without extra addition reducing sugar or pigment, sugar content is low in obtained French concentration Yoghourt, and protein content is high, and shelf life is long, and mouthfeel is all good with local flavor for the present invention.
Description
Technical field
Yoghourt and preparation method thereof is concentrated the invention belongs to dairy produce processing and manufacturing field, more particularly to a kind of French.
Background technology
Yoghurt is to add white sugar homogeneous using high-quality pure fresh milk, is made after lactobacillus-fermented is accessed after UHTS
Into a kind of fermentation type milk product.During the fermentation, the casein in fresh milk is met acid cure and is consolidated, as resilient grumeleuse,
Color is milky white, smell delicate fragrance, sweet and sour taste.Yoghourt can be divided into by solidification type yoghourt and stirred yoghurt according to processing technology.It is solidifying
Curable type Yoghourt be by raw milk sterilization after, inoculating starter after cooling is filling, and in suitably lower fermentation, formation it is gelatinous
It is semi-solid.Technique before the technique of stirred yoghurt is inoculated with solidification type yoghourt is identical, but after inoculation, raw milk is but in hair
Fermented in fermentation tank, then stirred, it is filling, the product of the auxiliary materials such as cereal, pulp and essence is often added in whipping process.
All kinds of sour milk products with its nutrition, comfortable color and luster, the tasty and refreshing mouthfeel quenched one's thirst and abundant tempting local flavor, extremely consumers in general
Like, be have developed rapidly in China in recent years.In addition, at present in vast samll cities and towns of China and rural area, the production of sour milk products
With consumption from scratch, gradually received by people.
Human body is set to be more easy to digest and absorb various nutrients after the fermentation of Yoghourt.Yoghourt is formed by plain chocolate fermentation, except guarantor
Stay outside whole nutritional ingredients of fresh milk, lactic acid bacteria can be with various necessary to a generation human nutrition during the fermentation
Vitamin, such as VB1, VB2, VB6, VB12.Lactis In Yoghurt has adjustment intestines and stomach balance, promotes absorption of nutrient ingredients etc. to make
With, also with it is antitumor, prevent cell senescence and other effects.Lactic acid bacteria has important physiological action and economic worth.
Typically, after the raw materials for production and apparatus and process of yoghurt are fixed, the quality of leavening quality just turns into decision
The leading factor of yogurt quality, lactic acid bacteria fermenting agent is to carry out fermentation by using the lactose in animal breast to produce flavor substances
Matter, and the microorganism formulation of beneficial effect can be applied to host by improving intestinal microbial balance.Except being applied to food fermentation
Outward, lactic acid bacteria has huge application potential in the fields such as industrial and agricultural production, health care, environmental protection and scientific research.
YO-mix883 is a kind of concentrated lactic acid strain of direct putting type freeze-drying, it is adaptable to stirred yoghurt.YO-
The composition of mix883 is streptococcus thermophilus (Streptococcus thermophilus), lactobacillus delbruockii subspecies bulgaricus
(Lactobacillus delbrüeckii subsp bulgaricus).Mix 833 has quick in whole fermentation process
The characteristic of fermentation, high viscosity and very soft mouthfeel.Fermentation cow's milk viscosity is probably the reason for increase, cow's milk in fermentation process
Moisture is reduced, and casein increased the viscosity of fermentation cow's milk, in addition lactobacillus bulgaricus and streptococcus thermophilus produce it is extracellular
Polysaccharide polymer causes that the viscosity of acidified milk increases as thickener, gelling agent.Its most adaptable method be 42 DEG C 4-5 hours,
Previously rapid acidifying, no whey is separated out slowly for acid afterwards, Shelf-life.More exocellular polysaccharide is produced at 37-43 DEG C, product can be made
It is smooth, quality stiff.
The invention aims to overcome that Yoghourt aesthetic quality in the prior art is poor, whey separate that serious, mouthfeel is sour and astringent,
Produce it is fragrant, produce subacidity, cultured milk's typical case's local flavor is not protruded, and the defect that the shelf-life is short, at the same addition be of high nutritive value, absorptivity
High, calcium content be milk several-fold dilute cream and it is easy to digest, with biological value high, efficient rate, high protein effect ratio
With the lactalbumin of high usage, there is provided a kind of good stability, to produce the new French that acid amount is high, vigor is high, be of high nutritive value dense
The preparation method of contracting Yoghourt, so as to improve the quality and stability of yoghurt.
The content of the invention
It is an object of the invention to provide one kind by two kinds of lactobacillus-fermenteds, stirred type French concentrates the preparation side of Yoghourt
Method.
The preparation method is comprised the following steps：
The treatment of 1 raw milk：Examination, net breast, refrigeration, standardization；
2 weigh：Whole milk 34-40 weight portions, white granulated sugar 8-16 weight portions, dilute cream 2-4 weight portions, breast are weighed by allotment amount
Albumin E300 1-2 weight portions, yoghourt stabilizer GRINDSTED YO 9358-C 1-2 weight portions；
3 dissolvings：In shearing tank fresh milk, white granulated sugar, lactalbumin are dissolved using 55 DEG C of techniques.Dilute milk is added after stirring 20min
Oil is kept stirring for until uniformly, being eventually adding remaining milk, the constant volume in constant volume tank；
4 homogeneous：The homogeneous under 60-65 DEG C of 18-20MPa pressure；
5 is sterilized：Material carries out sterilization by heat exchanger after homogeneous, and condition is 95-100 DEG C, 300s；
6 coolings：The logical cold water mode of milk via interlayer after average sterilization is cooled to 43-45 DEG C, it is to be seeded；
7 inoculations：Strain activates 30min in normal temperature, and the desired amount of strain is weighed in aseptic bottle, and addition is the 3% of former milk amount.
With<The dissolving of 42 DEG C of sterilized waters (being cooled down after 121 DEG C of sterilization 20min) is complete.The strain that will have been dissolved puts into from strain dispensing port and sends out
Fermentation tank (whole process follows sterile working), stirring, standing for fermentation are stopped after stirring 30min；
8 fermentations：Fermentation jar temperature is maintained at 43 DEG C.Fermentation termination：65-70 ° of T of acidity, with reference to PH=4.4.Reference time, 3-5 was small
When, specific fermentation time is suitably adjusted according to processing factory's actual production conditions；
9 demulsifications, cooling：Open stirring demulsification, stirring to zymotic fluid it is uniform, while to be passed through in fermentation tank interlayer frozen water will
Zymotic fluid is cooled to≤20 DEG C (zymotic fluid is placed and then needed to be cooled to≤10 DEG C more than 4 hours)；
10 is filling：Milk after cooling is pumped into gravity tank, it is filling and in 5 DEG C of stored under refrigeration.
Beneficial effects of the present invention：
The fermented bacteriums of Yo-mix 883 (streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus) two are with the addition of in inventive formulation
Individual strain and Yoghourt compound stabilizer GRINDSTED YO 9358-C co-fermentations, using the lactose in milk, through a constant temperature
Degree fermentation, obtains various metabolites such as lactic acid, citric acid, a small amount of ethanol, forms the yogurt base material of unique fragrance；It is special again
Not Tian Jia dilute cream as base-material carry out second batch stirred type French concentrate Yoghourt.In product of the present invention, protein content
>=3.1%, fat content >=3.5%.This strain and in short-term quick fermentation method, both largely have additional nutrients valency
Value, the shortening production cycle is long again, and reduction production cost is high, has very big lifting for the profit of enterprise, and product protein contains
Amount is high, while the nutritional need of children and adolescents, working clan and the elderly is met, and as healthy people seeking beauty
First-selection.
Brief description of the drawings
Fig. 1 prepares the process chart that French concentrates Yoghourt
Specific embodiment
Embodiment 1
(1) raw milk treatment：Examination, net breast, refrigeration, standardization；
(2) weigh：Whole milk 80kg, white granulated sugar 6.5kg, dilute cream 1.6kg, lactalbumin E300 are weighed by allotment amount
0.4kg, yoghourt stabilizer GRINDSTED YO 9358-C 0.35kg；
(3) dissolve：In shearing tank fresh milk, white granulated sugar, lactalbumin are dissolved using 55 DEG C of techniques.Added after stirring 20min dilute
Cream is kept stirring for until uniformly, being eventually adding remaining milk, the constant volume in constant volume tank；
(4) homogeneous：The homogeneous under 60-65 DEG C of 18-20MPa pressure；
(5) it is sterilized：Material carries out sterilization by heat exchanger after homogeneous, and condition is 95-100 DEG C, 300s；
(6) cool down：The logical cold water mode of milk via interlayer after homogeneous sterilization is cooled to 43-45 DEG C, it is to be seeded；
(7) it is inoculated with：Strain activates 30min in normal temperature, and the desired amount of strain is weighed in aseptic bottle, and addition is former milk amount
3%.With<The dissolving of 42 DEG C of sterilized waters (being cooled down after 121 DEG C of sterilization 20min) is complete.The strain that will have been dissolved is thrown from strain dispensing port
Enter fermentation tank (whole process follows sterile working), stirring, standing for fermentation are stopped after stirring 30min；
(8) ferment：Fermentation jar temperature is maintained at 43-45 DEG C.Fermentation termination：65-70 ° of T of acidity, with reference to PH=4.4.Reference time
3-5 hours, specific fermentation time was suitably adjusted according to processing factory's actual production conditions；
(9) it is demulsified, cools down：Open stirring demulsification, stirring to zymotic fluid it is uniform, while to being passed through frozen water in fermentation tank interlayer
Zymotic fluid is cooled to≤20 DEG C (zymotic fluid is placed and then needed to be cooled to≤10 DEG C more than 4 hours)；
(10) it is filling：Milk after cooling is pumped into gravity tank, it is filling and in 5 DEG C of stored under refrigeration.
Embodiment 2
(1) raw milk treatment：Examination, net breast, refrigeration, standardization；
(2) weigh：Whole milk 90kg, white granulated sugar 8.2kg, dilute cream 2.5kg, lactalbumin E300 are weighed by allotment amount
0.7kg, yoghourt stabilizer GRINDSTED YO 9358-C 0.5kg；
(3) dissolve：In shearing tank fresh milk, white granulated sugar, lactalbumin are dissolved using 55 DEG C of techniques.Added after stirring 20min dilute
Cream is kept stirring for until uniformly, being eventually adding remaining milk, the constant volume in constant volume tank；
(4) homogeneous：The homogeneous under 60-65 DEG C of 18-20MPa pressure；
(5) it is sterilized：Material carries out sterilization by heat exchanger after homogeneous, and condition is 95-100 DEG C, 300s；
(6) cool down：The logical cold water mode of milk via interlayer after homogeneous sterilization is cooled to 43-45 DEG C, it is to be seeded；
(7) it is inoculated with：Strain activates 30min in normal temperature, and the desired amount of strain is weighed in aseptic bottle, and addition is former milk amount
3%.With<The dissolving of 42 DEG C of sterilized waters (being cooled down after 121 DEG C of sterilization 20min) is complete.The strain that will have been dissolved is thrown from strain dispensing port
Enter fermentation tank (whole process follows sterile working), stirring, standing for fermentation are stopped after stirring 30min；
(8) ferment：Fermentation jar temperature is maintained at 43-45 DEG C.Fermentation termination：65-70 ° of T of acidity, with reference to PH=4.4.Reference time
3-5 hours, specific fermentation time was suitably adjusted according to processing factory's actual production conditions；
(9) it is demulsified, cools down：Open stirring demulsification, stirring to zymotic fluid it is uniform, while to being passed through frozen water in fermentation tank interlayer
Zymotic fluid is cooled to≤20 DEG C (zymotic fluid is placed and then needed to be cooled to≤10 DEG C more than 4 hours)；
(10) it is filling：Milk after cooling is pumped into gravity tank, it is filling and in 5 DEG C of stored under refrigeration.
Embodiment 3
(1) raw milk treatment：Examination, net breast, refrigeration, standardization；
(2) weigh：Whole milk 50kg, white granulated sugar 4.1kg, dilute cream 1kg, lactalbumin E300 are weighed by allotment amount
0.32kg, yoghourt stabilizer GRINDSTED YO 9358-C 0.26kg；
(3) dissolve：In shearing tank fresh milk, white granulated sugar, lactalbumin are dissolved using 55 DEG C of techniques.Added after stirring 20min dilute
Cream is kept stirring for until uniformly, being eventually adding remaining milk, the constant volume in constant volume tank；
(4) homogeneous：The homogeneous under 60-65 DEG C of 18-20MPa pressure；
(5) it is sterilized：Material carries out sterilization by heat exchanger after homogeneous, and condition is 95-100 DEG C, 300s；
(6) cool down：The logical cold water mode of milk via interlayer after homogeneous sterilization is cooled to 43-45 DEG C, it is to be seeded；
(7) it is inoculated with：Strain activates 30min in normal temperature, and the desired amount of strain is weighed in aseptic bottle, and addition is former milk amount
3%.With<The dissolving of 42 DEG C of sterilized waters (being cooled down after 121 DEG C of sterilization 20min) is complete.The strain that will have been dissolved is thrown from strain dispensing port
Enter fermentation tank (whole process follows sterile working), stirring, standing for fermentation are stopped after stirring 30min；
(8) ferment：Fermentation jar temperature is maintained at 43-45 DEG C.Fermentation termination：65-70 ° of T of acidity, with reference to PH=4.4.Reference time
3-5 hours, specific fermentation time was suitably adjusted according to processing factory's actual production conditions；
(9) it is demulsified, cools down：Open stirring demulsification, stirring to zymotic fluid it is uniform, while to being passed through frozen water in fermentation tank interlayer
Zymotic fluid is cooled to≤20 DEG C (zymotic fluid is placed and then needed to be cooled to≤10 DEG C more than 4 hours)；
(10) it is filling：Milk after cooling is pumped into gravity tank, it is filling and in 5 DEG C of stored under refrigeration.
Embodiment 4
(1) raw milk treatment：Examination, net breast, refrigeration, standardization；
(2) weigh：Whole milk 170kg, white granulated sugar 15.8kg, dilute cream 3.8kg, lactalbumin E300 are weighed by allotment amount
1.5kg, yoghourt stabilizer GRINDSTED YO 9358-C 1.2kg；
(3) dissolve：In shearing tank fresh milk, white granulated sugar, lactalbumin are dissolved using 55 DEG C of techniques.Added after stirring 20min dilute
Cream is kept stirring for until uniformly, being eventually adding remaining milk, the constant volume in constant volume tank；
(4) homogeneous：The homogeneous under 60-65 DEG C of 18-20MPa pressure；
(5) it is sterilized：Material carries out sterilization by heat exchanger after homogeneous, and condition is 95-100 DEG C, 300s；
(6) cool down：The logical cold water mode of milk via interlayer after homogeneous sterilization is cooled to 43-45 DEG C, it is to be seeded；
(7) it is inoculated with：Strain activates 30min in normal temperature, and the desired amount of strain is weighed in aseptic bottle, and addition is former milk amount
3%.With<The dissolving of 42 DEG C of sterilized waters (being cooled down after 121 DEG C of sterilization 20min) is complete.The strain that will have been dissolved is thrown from strain dispensing port
Enter fermentation tank (whole process follows sterile working), stirring, standing for fermentation are stopped after stirring 30min；
(8) ferment：Fermentation jar temperature is maintained at 43-45 DEG C.Fermentation termination：65-70 ° of T of acidity, with reference to PH=4.4.Reference time
3-5 hours, specific fermentation time was suitably adjusted according to processing factory's actual production conditions；
(9) it is demulsified, cools down：Open stirring demulsification, stirring to zymotic fluid it is uniform, while to being passed through frozen water in fermentation tank interlayer
Zymotic fluid is cooled to≤20 DEG C (zymotic fluid is placed and then needed to be cooled to≤10 DEG C more than 4 hours)；
(10) it is filling：Milk after cooling is pumped into gravity tank, it is filling and in 5 DEG C of stored under refrigeration.
Found by above-mentioned 4 embodiments each component allotment ratio result：Compared to other 3 embodiments, embodiment 2
French concentration Yoghourt taste and flavor obtained by matching method is relatively good.
The stability of stirred type French concentration Yoghourt, local flavor and mouthfeel evaluation obtained in embodiment 2：Stability is 27d
When have a little layering, local flavor is divided into 9.0, and mouthfeel is divided into 9.3 points.
Note：The full marks of above-mentioned taste and flavor are 10 points, and the evaluation criterion of its taste and flavor is：Flavor evaluation includes milk
Fragrance, the aspect of fermenting aroma two, its milk fragrance are denseer, and fermenting aroma is more mellow, is easily received, and does not have bad flavor, and it is obtained
Divide higher；Mouthfeel includes viscosity, the aspect of smooth sense two, and its viscosity is moderate, and mouthfeel is more smooth, does not have granular sensation, its score
It is higher.
Claims (7)
1. a kind of French concentrates the preparation formula of Yoghourt, it is characterised in that the formula of Fa Shi concentration Yoghourts is by following weight
The material composition of part：
Whole milk 8-16 parts
White granulated sugar 2-4 parts
Dilute cream 1-2 parts
1-2 parts of lactalbumin E300
34-40 parts of yoghourt stabilizer GRINDSTED YO 9358-C
20-40DCU/200 parts of fermented bacterium Yo-mix 883.
2. matching method as claimed in claim 1, it is characterised in that with the addition of easily digestion, and with biological value high, efficiently
Rate, high protein effect are than the lactalbumin with high usage.
3. matching method as claimed in claim 1, it is characterised in that with the addition of be of high nutritive value, absorptivity up to 80%-
85%th, calcium content is the dilute cream of several times of milk.
4. matching method as claimed in claim 1, it is characterised in that with the addition of the Yo-mix 883 suitable for stirred yoghurt
Fermented bacterium, strain is：Streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus.
5. matching method as claimed in claim 1, it is characterised in that with the addition of the yoghourt stabilizer for being conducive to strain fermentation
GRINDSTED YO 9358-C。
6. the matching method as described in claim 1-5, it is characterised in that also comprise the following steps：
（1）Raw milk treatment：Examination, net breast, refrigeration, standardization；
（2）Weigh：Fresh milk, white granulated sugar, dilute cream and lactalbumin are weighed by allotment amount；
（3）Dissolving：In shearing tank fresh milk, white granulated sugar, lactalbumin are dissolved using 55 DEG C of techniques；
Dilute cream is added to be kept stirring for after stirring 20min until uniformly, being eventually adding remaining milk, the constant volume in constant volume tank；
（4）Homogeneous：The homogeneous under 60-65 DEG C of 18-20MPa pressure；
（5）It is sterilized：Material carries out sterilization by heat exchanger after homogeneous, and condition is 95-100 DEG C, 300s；
（6）Cooling：The logical cold water mode of milk via interlayer after homogeneous sterilization is cooled to 43-45 DEG C, it is to be seeded；
（7）Inoculation：Strain activates 30min in normal temperature, and the desired amount of strain is weighed in aseptic bottle, and addition is former milk amount
3%；
With<42 DEG C of sterilized waters（Cooled down after 121 DEG C of sterilization 20min）Dissolving is complete；
The strain that will have been dissolved puts into fermentation tank from strain dispensing port（Whole process follows sterile working）, stop after stirring 30min
Only stir, standing for fermentation；
（8）Fermentation：Fermentation jar temperature is maintained at 43-45 DEG C；
Fermentation termination：Acidity 65-70 oT, with reference to PH=4.4；
Reference time 3-5 hours, specific fermentation time was suitably adjusted according to processing factory's actual production conditions；
（9）Demulsification, cooling：Open stirring demulsification, stirring to zymotic fluid it is uniform, while to being passed through frozen water in fermentation tank interlayer
Zymotic fluid is cooled to≤20 DEG C（Zymotic fluid is placed and then needed to be cooled to≤10 DEG C more than 4 hours）；
（10）It is filling：Milk after cooling is pumped into gravity tank, it is filling and in 5 DEG C of stored under refrigeration.
7. the proportioning and preparation method as described in claim 1-6, it is characterised in that obtained French gelled acid milk proem matter contains
Amount >=3.1%, fat content >=3.5%, fermentation is quick, viscosity is high, mouthfeel is soft, product is smooth, quality stiff.
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| CN109566740A (en) * | 2018-12-15 | 2019-04-05 | 湖南上优食品科技有限公司 | A kind of cheese Yoghourt and preparation method thereof |
| CN109820037A (en) * | 2018-12-15 | 2019-05-31 | 湖南上优食品科技有限公司 | A kind of natural yogurt and preparation method thereof |
| CN111165582A (en) * | 2020-01-07 | 2020-05-19 | 甘肃三元乳业有限公司 | Low-temperature stirring type yoghourt and preparation method thereof |
| CN111296572A (en) * | 2020-02-21 | 2020-06-19 | 西安东方乳业有限公司 | Yoghourt containing phytosterol ester and production process thereof |
| CN113545392A (en) * | 2021-07-27 | 2021-10-26 | 广东东泰乳业有限公司 | Method for producing novel condensed milk with sour milk flavor |
| CN115969008A (en) * | 2023-01-19 | 2023-04-18 | 江南大学 | Method for preparing fermented soybean powder by synergistic fermentation of lactic acid bacteria and saccharomycetes, product and application |
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| CN113545392A (en) * | 2021-07-27 | 2021-10-26 | 广东东泰乳业有限公司 | Method for producing novel condensed milk with sour milk flavor |
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| CN115969008A (en) * | 2023-01-19 | 2023-04-18 | 江南大学 | Method for preparing fermented soybean powder by synergistic fermentation of lactic acid bacteria and saccharomycetes, product and application |
| CN115969008B (en) * | 2023-01-19 | 2023-12-22 | 江南大学 | Method for preparing fermented soybean powder by synergistic fermentation of lactic acid bacteria and saccharomycetes, product and application |
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