CN107047766A - A kind of brown Yoghourt for having strong burnt odor taste and preparation method thereof - Google Patents

Abstract

The invention belongs to technical field, more particularly to a kind of brown Yoghourt for having strong burnt odor taste and preparation method thereof, include the component of following parts by weight：0.001 0.005 parts of liquid milk 75 90%, 68 parts of fructose syrup, 46 parts of white granulated sugar, 0.3 0.6 parts of WPC, 0.3 0.5 parts of emulsion stabilizer, 0.02 0.05 parts of monoglyceride, 0.02 0.05 parts of spices of food, 0.2 0.5 parts of caramel syrup and strain.Overcome existing stirred type brown Yoghourt mouthfeel fineless and smooth, the not enough defect of burnt odor local flavor, obtained stirred type brown yogurt, delicate mouthfeel, good fluidity, color is brown, with strong burnt odor local flavor.

Description

A kind of brown Yoghourt for having strong burnt odor taste and preparation method thereof

Technical field

The invention belongs to technical field of processing dairy products, it is related to a kind of brown Yoghourt for having strong burnt odor taste and its preparation side Method, more particularly to a kind of milk the brown Yoghourt of the strong burnt odor taste of high sugar fermentation tool and its preparation side after long-time high temperature brown stain Method.

Background technology

The general principle of Yoghourt fermentation is that lactic acid bacteria is decomposed using the lactose in milk, lactic acid is produced, as lactic acid is continuous Increase, pH value is constantly reduced, so that protein denaturation solidifies to form Yoghourt in milk.

Brown yogurt is deep by consumer with its unique local flavor and nutritive value as a new category in Yoghourt family Favor.Yogurt is divided into stirred type yogurt (milk) and Solidify YoghurtJuzh (milk).Solidify YoghurtJuzh be by first it is filling, after fermentation, Cooling, without the product of the technique productions such as demulsification；And stirred type yogurt is the rear technique productions such as filling by first fermenting, cooling down Product.

Chinese patent CN10314572 discloses a kind of production technology of coagulating type brown Yoghourt and products thereof, in raw material milk It is middle addition reduced sugar, lactalbumin, milk protein concentrate dissolving, through homogeneous, sterilization brown stain, cooling, inoculation, it is filling, ferment, it is cold Coagulating type brown Yoghourt is made behind Tibetan.Brown Yoghourt disclosed in the patent has product structural state preferably, no stabilizer addition Advantage, but the brown Yoghourt described in the patent document is to belong to coagulating type, and production technology is relatively simple, the brown stain time compared with It is short, smaller is destroyed to product structural state, technological requirement can be realized more by adding PURE WHEY and milk protein concentrate. Because the brown stain time is very short, only 1-2h, the Maillard reaction time is shorter, and the brown coloration of product is shallower, and brown stain is produced naturally Characteristic flavor burnt odor taste it is very weak.And also deposit fermented bacterium and there was only a kind of lactobacillus, the strain acid producing ability is strong, but fat Other ferment local-flavors such as fragrance are weak, and tart flavour can have a strong impact on the technology of the release of brown Yoghourt characteristic flavor on basis burnt odor local flavor again Problem.

Brown stirred type yogurt be protein and amino acid in raw material milk with reduced sugar in long-time high-temperature sterilization process Middle generation Maillard reaction, a kind of brown, unique flavor stirred type that then inoculating lactic acid bacterium fermentation is obtained after the cooling period Yogurt.Brown stirred type yogurt is rich in biodiasmin and brown stain pigment, and brown stain pigment has antioxidation, is a kind of beneficial In the product of health.Brown stirred type yogurt its distinctive local flavor and color and luster, will certainly be liked by consumer.

Brown yogurt in the market is mainly stirred type yogurt, and generally existing product burnt odor local flavor is not enough, and mouthfeel is not Fine and smooth the problems such as.

The content of the invention

For above-mentioned problem, present invention aims to overcome that existing stirred type brown Yoghourt mouthfeel is not fine and smooth, it is burnt The not enough defect of Flavor is there is provided a kind of brown Yoghourt for having strong burnt odor taste and preparation method thereof, and obtained yogurt, mouthfeel is thin Greasy, good fluidity, color is brown, with strong burnt odor local flavor.

Solve a kind of brown Yoghourt of the strong burnt odor taste of tool in the present invention of above technical problem, it is characterised in that：Bag Include the component of following parts by weight：Liquid milk 75-90%, 6-8 parts of fructose syrup, 4-6 parts of white granulated sugar, WPC 0.3- 0.6 part, 0.3-0.5 parts of emulsion stabilizer, 0.02-0.05 parts of monoglyceride, 0.02-0.05 parts of spices of food, caramel syrup 0.2-0.5 parts and 0.001-0.005 parts of strain.

Optimization of C/C composites is to include the component of following parts by weight in the present invention：10-11 parts of 80-90 parts of liquid milk or milk powder, 7-8 parts of fructose syrup, 4-5 parts of white granulated sugar, 0.4-0.6 parts of WPC, 0.3-0.4 parts of emulsion stabilizer, monoglyceride 0.001-0.002 parts of 0.03-0.04 parts, 0.03-0.04 parts of spices of food, 0.3-0.4 parts of caramel syrup and strain.

The strain is two kinds：Streptococcus thermophilus AibiS4.02T and lactobacillus YO-MIX187, streptococcus thermophilus and newborn bar The usage ratio of bacterium is 4-5：1.Ensure product energy normal fermentation production acid, and acid producing ability is moderate and that its can be preferably presented is peculiar Burnt odor local flavor)

YO-MIX187 spawn activity index Δs PH >=1.0；AibiS4.02T spawn activity index Δs acidity >=4oT.

Streptococcus thermophilus, lactobacillus bulgaricus compound form by a certain percentage, and bacterial activity is strong, product was being fermented Cheng Zhong, can fully highlight the distinctive burnt odor local flavor of product.

It is to prevent product table when PE bottle products are filling that monoglyceride, which plays the role of main purpose in emulsification, stabilization, the present invention, Face produces more bubble.

Protein content >=80% of the WPC (WPC80).WPC is to use hyperfiltration technique Protein in condensed whey, then dries obtained soluble powder.WPC80 has fabulous solubility property and heat endurance, and With stronger heat setting colloidality, the curdled milk that product formation can be promoted solid, fine and close, and then form stiff mouthfeel and strong Mei La Moral local flavor.

Fructose syrup is to hydrolyze the starch sugar being made with isomerization crystalline substance by plant amylum, is a kind of important sweetener, nothing Color sticks good fluidity under thick liquid, normal temperature, is mainly made up of glucose and fructose.

The raw material milk is nonreactive fresh milk, and protein content 3.15-3.35% belongs to the higher milk of heat-resistant stability Source.

Milk supply can be pre-processed：Filter (120 mesh) → temporary (2-8 DEG C) → separation and sterilization (rotating speed：1300- 1450rpm) → homogeneous (15-20Mpa) → pasteurize (85 ± 5 DEG C) → storage (2-8 DEG C ,≤24h).

Raw material milk of the present invention is nonreactive milk, and total number of bacteria is less than 105cfu/g.Raw material milk through high temperature it is long when boil and high The inspection of sterilizing is pressed, the state of stable uniform can be kept, has higher heat-resistant stability.Using the milk of select, it is to avoid Product particle occurs, and otherwise product can produce more particle in long-time browning, hence it is evident that the structural state of influence product.

The emulsion stabilizer constituent：Acetylation double starch adipate, agar, diacetyl tartarate list diglycerols Ester, single, double fatty acid glyceride and pectin.The emulsion stabilizer can strengthen and keep the superperformance of Yoghourt, improve brown acid Yoghourt viscosity reduction of the milk caused by special high temperature brown stain technique, the problem of whey is separated.

Emulsion stabilizer component includes the double starch adipates 50% -76% of acetylation of mass percent, agar 10% -30%, diacetyl tartarate list double glyceride 8% -25%, single diglycerine fatty acid ester 5% -20% and pectin 1% -10%.

A kind of brown Yoghourt for having strong burnt odor taste, comprises the following steps in the present invention：

(1) milk supply is screened：Select satisfactory milk；

(2) addition of reduced sugar：The milk for accounting for milk total amount 1/4~1/5 is squeezed into (2200 revs/min of speed) at a high speed to stir Mix in cylinder, be heated to 60-80 DEG C, add fructose syrup and account for the white sugar of white sugar total amount 1/2~1/3, tune is squeezed into after stirring Distribution tank, adds remaining milk mixing；Reduced sugar and part white sugar need first to be dissolved in high-speed stirred tank, high-speed stirred profit Disperse in the dissolving of sugar, then squeeze into again and brown stain is carried out in heat insulation tank.

(3) sterilizing, brown stain：Hot plate is heated up, the material moment in step (2), by hot plate, is pumped into heat insulation effect Brown stain, brown stain 3h in (cooling≤3 DEG C/3 hours) tank；

(4) molten sugar mixing：Material in (3) the step of accounting for total amount 1/4~1/5 is squeezed into high-speed stirred cylinder, treats that temperature reaches To after 70-80 DEG C, stirring is opened, remaining white sugar and stabilizer is added, is dissolved to no particle；55-60 DEG C is cooled to, concentration is added Lactalbumin, food spices, dissolving, filtering, filtered fluid is mixed with the leftover materials in step (3), and is stirred, and obtains mixed Close liquid A；

In molten sugar mixing, stabilizer needs first and white sugar is dry-mixed uniform, prevents caking, the suitable stabilizer of 70-80 DEG C of temperature Dissolving with white sugar disperses.Temperature is too low, can cause to dissolve insufficient, the phenomenon of caking.55-60 DEG C is cooled to, is adapted to concentration The dissolving of lactalbumin and food spices disperses, and temperature is too high, can cause the denaturation of WPC, and it is cotton-shaped heavy to produce Form sediment.The too high volatilization that distillation can be caused to lose, accelerate fragrance of food spices temperature, flavouring decreased effectiveness.

(5) homogeneous：To A through 18-22MPa homogenizations, semi-finished product B is obtained；65-75 DEG C of temperature of charge；

(6) sterilize：B is sterilized, 90-98 DEG C of temperature, time 4-6min, 23 DEG C -43 DEG C of product outlet temperature are obtained after sterilizing Semi-finished product C；

(7) it is inoculated with：Strain is dissolved in aseptic inoculation container, after strain fully dissolves completely, after standing 30-60 minutes Aseptic inoculation, the semi-finished product D after must being inoculated with are carried out to C；

(8) ferment, be demulsified, freeze：D is fermented, 23~44 DEG C of yeasting temperature, fermentation 4-5h after sample inspection Survey, when dairy products acidity value reaches 65-72 ° of T, semi-finished product demulsification is stirred, then freeze to 15-20 DEG C of temperature, to terminate Fermentation；

(9) sterile filling：Sterile filling is carried out to the dairy products after sterilizing, produced.

Hot plate design temperature is 95 DEG C -99 DEG C in the step (3), is pumped into tank in brown stain and cools≤3 DEG C/3 hours.It is brown Temperature is 95-99 DEG C, and temperature is too low not to reach brown stain effect.Brown stain temperature is too high, the lactose meeting accelerated decomposition in milk, Burnt odor local flavor fails to be sufficiently formed before release, and lactose has decomposed excessive and caused fermentation failure below.

Stirring 10-15 minutes, 30-35 revs/min of rotating speed in the step (4) and (8).

The liquid milk can be replaced milk powder, and milk powder parts by weight consumption is 9-12 parts, using being restored before milk powder with water, with Yoghourt total amount is calculated, water 60-70%.

It is high sugared brown stain and fermentation in the present invention, edible mixed sugar, monose are integrally combined with composite bacteria, former through first Material dissolves, brown stain, the step such as second batch dissolution of raw material, homogeneous, sterilization and fermentation, not only overcomes short time high temperature brown stain Yoghourt Characteristic flavor burnt odor local flavor it is not enough, and be inoculated with single lactobacillus and the shortcomings of dull ferment local-flavor, also solve milk The fermentation of high sugar fermentation is difficult after long-time high temperature brown stain, ferment local-flavor and the technical problem such as structural state is very poor.Its Central Plains Material select and whether raw material adopts usage ratio can be smooth to the production technology of the high sugared acidified milk of milk long-time high temperature brown stain Realize, and product special flavour, structural state quality are most important.

The burnt odor taste of brown Yoghourt results from Maillard reaction, Maillard reaction be carbohydrate with amino acid at a certain temperature It is reaction, generates brown material, while forms fragrance component.Sugar is the key element of Maillard reaction, present invention increase sugar Consumption, can promote Maillard reaction degree deeper, produce more flavor substances, and product burnt odor is with rich flavor.It is simultaneously high sugared After fermentation in shelf life of products can be suppressed to a certain degree and produce excessive lactic acid, if after fermentation lactic acid is excessive, can substantially be pressed Burnt odor local flavor processed is highlighted.

Monoglyceride have it is good emulsify, disperse, stabilization.The instant capacity of auxiliary material can be improved after addition, prevent precipitation, Caking knot grain, improvement product quality.And the product for being packed using PET bottle, it can prevent that product surface is produced in pouring process A large amount of bubbles.

Table sugar is added in two times in the present invention, and edible muscovado is added for the first time, brown stain is participated in；Second of addition is edible single Sugar, participates in fermentation.

Brown Yoghourt delicate mouthfeel in the present invention, good fluidity, color is brown, with strong burnt odor local flavor.

What the present invention was obtained has the beneficial effect that：

A, reduced sugar selection：The use of fructose syrup is that reduced sugar participates in milk brown stain, brown stain color and luster is deep, burnt thick flavor Strongly fragrant, product entirety clean taste is fine and smooth.

B, it is of high nutritive value：Product protein content reaches 2.7%, and nutritive value enriches, it is easy to absorb.

C, burnt odor are with rich flavor：A kind of food spices is added in the present invention, the composition applies to flavor fermentation acid first Dairy products, can assist product to produce strong lasting burnt odor local flavor.

D, strain compounding：Strain used is streptococcus thermophilus, lactobacillus bulgaricus compounding is formed, and can highlight product peculiar Burnt odor local flavor, and with strong ferment local-flavor.Bacterial activity is compounded strong, when can greatly shorten the fermentation of brown yogurt product Between, energy consumption is saved, strengthens product stability.

E, the excellent fashion of packaging：To fill in antitheft lid pack in PET bottle and PE, bottle is had a graceful figure fashion, is readily transported and is taken Band is drunk, and tool good barrier.

Sour milk products in the present invention, brown color, smooth in taste is fine and smooth, thick suitable, with pleasant, ten Divide significantly strong burnt odor local flavor；And fermentation time is shorter, quality is high, firmly gets liking for consumer；Production method is simple, easily behaviour Make, cost is low.

Embodiment

Come with reference to embodiment to further instruction of the present invention, in example below, YO-MIX187 spawn activities refer to Mark Δ PH >=1.0；AibiS4.02T spawn activity index Δs acidity >=4oT, protein content >=80% of WPC, Raw material liq milk is nonreactive fresh milk, protein content 3.15-3.35%：

Embodiment 1

A kind of brown Yoghourt for having strong burnt odor taste, is first screened milk, add reduced sugar and part white sugar mix, Brown stain is carried out after filtering, milk, white granulated sugar, stabilizer, WPC, monoglyceride, the food after brown stain are mixed with spices Sequentially pass through homogeneous, sterilizing, strain inoculation, fermentation, demulsification, refrigeration, sterile filling, low-temperature storage again afterwards to produce, wherein each original It is 85 parts of liquid milk, 7.5 parts of fructose syrup, 4 parts of white granulated sugar, 0.5 part of WPC, stable emulsifying to expect parts by weight content 0.002 part of 0.4 part of agent, 0.04 part of monoglyceride, 0.03 part of spices of food, 0.4 part of caramel syrup and strain.

Strain is streptococcus thermophilus and lactobacillus bulgaricus mixture, streptococcus thermophilus, lactobacillus bulgaricus ratio For 5:1.

Calculated with 1 kilogram of fermented milk products, the emulsion stabilizer includes the component of following quality：The double starch of acetylation oneself two Acid esters 2.5g, agar 0.5g, diacetyl tartarate list double glyceride 0.375g, list, diglycerine fatty acid ester 0.375g, pectin 0.25g。

Stability in emulsion stabilizer protection, hardness, elasticity, the water-retaining property of lifting acidified milk, extension shelf life of products Can, so as to protect product quality stable.

Use fructose syrup, and the powdered glucose that nonproductive brown stain Yoghourt is routinely selected, because under equal conditions fruit Portugal Syrup brown stain is darker, and finished product mouthfeel is finer and smoother smooth, the deep burnt aromatic flavour of Maillard reaction.Other fructose syrup and The adding proportion of white granulated sugar influences obvious to mouthfeel, in the case where total sugar amount is constant, if improving fructose syrup addition, can be with Shorten the brown stain time, but finished product sweet taste is too short, and saccharic acid ratio is uncoordinated；If improving white granulated sugar adding proportion, it can be obviously prolonged again The brown stain time, influence brown stain local flavor.Table sugar can also bring big influence in the adding proportion being entirely formulated to mouthfeel, when edible Sugared total amount≤12%, it will be apparent that the synergy of sweet taste focusing Flavor can be reduced；But table sugar total amount >=13%, product is excessively It is sweet, and the reason for because of hyperosmosis, hence it is evident that fermentation time and ferment effect can be extended.

It with the addition of after WPC, product fermentation time substantially shortens, product structural state is more fine and smooth solid, send out Ferment local flavor is lifted.But when WPC addition is big, product fermentation is too fast, and production acid is too strong, and product is excessively thick, and powder sense is bright It is aobvious；When WPC addition is small, unobvious is improved to fermentation time and structural state.

Inoculating starter, only during selection streptococcus thermophilus AibiS4.02T, product fermentation is difficult, and fermentation time is very long, acid Degree is difficult to the minimum for reaching product standard requirement, and ferment local-flavor is weak, and substantially, substantially, whole structural state is poor for particle for elutriation.Such as Only inoculation lactobacillus YO-MIX187, ferments rapid, and production acid is strong, but burnt odor local flavor is weak, ferment local-flavor dullness.It is inoculated with simultaneously thermophilic Streptococcus AibiS4.02T and lactobacillus YO-MIX187, fermentation time, burnt odor local flavor, product structural state are all used than single One strain of any of which is good.Make fermented product low viscosity, mouthfeel is very soft and with strong fat fragrance.

Specific preparation method is as follows：

(1) milk supply is screened：Select satisfactory liquid milk；

Selection animal protein raw material of fine qualities, is conducive to product quality to improve perfect with yeastiness.

Milk supply can be pre-processed：Filter (120 mesh) → temporary (2-8 DEG C) → separation and sterilization (rotating speed：1300- 1450rpm) → homogeneous (15-20Mpa) → pasteurize (85 ± 5 DEG C) → storage (2-8 DEG C ,≤24h).

(2) addition of reduced sugar：1/4 milk for accounting for milk total amount is squeezed into high-speed stirred cylinder, 70 DEG C are heated to, plus Enter fructose syrup and part white sugar (account for white sugar total amount 1/2), blend tank is squeezed into after stirring, add remaining milk mixing；

(3) sterilizing, brown stain：Hot plate heats up, 95 DEG C -99 DEG C of design temperature, by the material moment in (3) by hot plate, then Brown stain in the tank with heat insulation effect (cooling≤3 DEG C/3 hours) is pumped into, material is maintained at 95-99 DEG C of (initial temperature during brown stain Degree), brown stain 3 hours；

95-99 DEG C of brown stain temperature, 3 hours time, can make the Maillard reaction of product abundant, burnt aromatic flavour.Temperature Less than 95 DEG C, brown stain is insufficient, and product fragrance is weak.Brown stain temperature is higher than 100 DEG C, the lactose in milk can be damaged, no Stability and follow-up zymotechnique beneficial to product.The brown stain time is short, and the insufficient fragrance of brown stain is weak, and the brown stain time is oversize, meeting Influence the stability increase energy consumption of product.

(4) molten sugar mixing：Material (account for material total amount 1/4) in part (3) is squeezed into high-speed stirred cylinder, treats that temperature reaches To after 75 DEG C, stirring is opened, the mixture of remaining white sugar and stabilizer is added, is dissolved to no particle.58 DEG C are cooled to, is added dense Contracting lactalbumin, food spices, stirring are filtered to after being completely dissolved, and filtered fluid is mixed with leftover materials in step (3), and is stirred Mix uniform, obtain mixed liquor A；Heating temperature range is suitable for the optimum temperature of stabilizer dissolving, too high or too low be all unfavorable for Stabilizer dissolves, and particle or stabilizer failure occurs.

(5) homogeneous：To A through 18-22Mpa homogenizations, semi-finished product B is obtained；

(6) sterilize：B is sterilized, 95 DEG C of temperature, time 5min, 42 DEG C of product outlet temperature, the semi-finished product C after must sterilizing； Control product outlet temperature is the temperature required for subsequent handling-inoculation, material, is suitable for temperature needed for microbial fermentation.

(7) it is inoculated with：Strain is dissolved in aseptic inoculation container, after strain fully dissolves completely, to C after standing 30 minutes Carry out aseptic inoculation, the semi-finished product D after must being inoculated with；

(8) ferment, be demulsified, freeze：D is fermented, 42 DEG C of yeasting temperature, fermentation 4.5h after sample detection, when When dairy products acidity value reaches 69 ° of T, semi-finished product demulsification is stirred, then freezes to 18 DEG C of temperature, to terminate fermentation；Demulsification refers to Solidify YoghurtJuzh is stirred into fluid liquid shape, fermentation temperature and time are determined by fermented bacterium with raw material proportioning, no With raw material correspondence different fermentations technological requirement.Termination of fermenting is a process, and refrigeration arrives demand temperature, and microbial activity is reduced, Fermentation, which is considered as, to be terminated.

Material fermentation temperature after sterilizing>42 DEG C, material production acid is fast and sharp, but the fragrant local flavor substance release of fermentation is very Few, particle is more, and mouthfeel is rougher；Material fermentation temperature after sterilizing<23 DEG C, material fermentation is slow, and whole ferment local-flavor is released Put weaker, product elutriation is more, and structural state is poor.

(9) sterile filling：Sterile filling is carried out to the dairy products after sterilizing, produced.

Embodiment 2

A kind of brown Yoghourt for having strong burnt odor taste, is first screened milk, add reduced sugar and part white sugar mix, Brown stain is carried out after filtering, milk, white sand chaff, stabilizer, WPC, monoglyceride, the food after brown stain are mixed with spices Sequentially pass through homogeneous, sterilizing, strain inoculation, fermentation, demulsification, refrigeration, sterile filling, low-temperature storage again afterwards to produce, wherein each original Material weight/mass percentage composition is 75 parts of liquid milk, 6 parts of fructose syrup, 6 parts of white granulated sugar, 0.3 part of WPC, stable emulsifying 0.001 part of 0.4 part of agent, 0.02 part of monoglyceride, 0.02 part of spices of food, 0.2 part of caramel syrup and strain.

Strain is streptococcus thermophilus, lactobacillus bulgaricus mixture, and streptococcus thermophilus, lactobacillus bulgaricus ratio are 4:1。

Calculated with 1 kilogram of fermented milk products, the emulsion stabilizer includes the component of following quality：The double starch of acetylation oneself two Acid esters 2g, agar 1.2g, diacetyl tartarate list double glyceride 0.32g, list, diglycerine fatty acid ester 0.2g, pectin 0.28g. Specific preparation method is as follows：

(1) milk supply is screened：Select satisfactory liquid milk；

Selection animal protein raw material of fine qualities, is conducive to product quality to improve perfect with yeastiness.

Milk supply can be pre-processed：Filter (120 mesh) → temporary (2-8 DEG C) → separation and sterilization (rotating speed：1300- 1450rpm) → homogeneous (15-20Mpa) → pasteurize (85 ± 5 DEG C) → storage (2-8 DEG C ,≤24h).

(2) addition of reduced sugar：Part milk (account for milk total amount 1/5) is squeezed into high-speed stirred cylinder, 60 are heated to DEG C, fructose syrup and part white sugar (account for white sugar total amount 1/5) are added, blend tank is squeezed into after stirring, remaining milk is added Mixing；

(3) sterilizing, brown stain：Material in (2) is heated up by hot plate (95 DEG C -99 DEG C of design temperature) moment, then is pumped into Brown stain in tank with heat insulation effect (cooling≤3 DEG C/3 hours), material is maintained at 95-99 DEG C (initial temperature) during brown stain,

(4) molten sugar mixing：Material (account for material total amount 1/5) in part (3) is squeezed into high-speed stirred cylinder, treats that temperature reaches To after 70 DEG C, stirring is opened, the mixture of remaining white sugar and stabilizer is added, is dissolved to no particle.55 DEG C are cooled to, is added dense Contracting lactalbumin, food spices, stirring are filtered to after being completely dissolved, and filtered fluid is mixed with the material in step (3), and is stirred Uniformly, mixed liquor A is obtained；

(5) homogeneous：To A through 18-22Mpa homogenizations, semi-finished product B is obtained；

(6) sterilize：B is sterilized, 90 DEG C of temperature, time 6min, 23 DEG C of product outlet temperature, the semi-finished product C after must sterilizing； Control product outlet temperature is the temperature required for subsequent handling-inoculation, material, is suitable for temperature needed for microbial fermentation.

(7) it is inoculated with：Strain is dissolved in aseptic inoculation container, after strain fully dissolves completely, to C after standing 50 minutes Carry out aseptic inoculation, the semi-finished product D after must being inoculated with；

(8) ferment, be demulsified, freeze：D is fermented, 23 DEG C of yeasting temperature, fermentation 5h after sample detection, work as breast When product acidity value reaches 65 ° of T, semi-finished product demulsification is stirred, then freezes to 15 DEG C of temperature, to terminate fermentation；

(9) sterile filling：Sterile filling is carried out to the dairy products after sterilizing, produced.

Embodiment 3

A kind of brown Yoghourt for having strong burnt odor taste, is first screened milk, add reduced sugar and part white sugar mix, Brown stain is carried out after filtering, milk, white sand chaff, stabilizer, WPC, monoglyceride, the food after brown stain are mixed with spices Sequentially pass through homogeneous, sterilizing, strain inoculation, fermentation, demulsification, refrigeration, sterile filling, low-temperature storage again afterwards to produce, wherein each original Material weight/mass percentage composition is 90 parts of liquid milk, 8 parts of fructose syrup, 5 parts of white granulated sugar, 0.6 part of WPC, stable emulsifying 0.005 part of 0.4 part of agent, 0.05 part of monoglyceride, 0.05 part of spices of food, 0.5 part of caramel syrup and strain.

Strain is streptococcus thermophilus, lactobacillus bulgaricus mixture, and streptococcus thermophilus, lactobacillus bulgaricus ratio are 4.5:1。

Calculated with 1 kilogram of fermented milk products, the emulsion stabilizer includes the component of following quality：The double starch of acetylation oneself two Acid esters 2.36g, agar 0.4g, diacetyl tartarate list double glyceride 0.4g, list, diglycerine fatty acid ester 0.8g, pectin 0.04g.Stability in emulsion stabilizer protection, hardness, elasticity, the water-retaining property of lifting acidified milk, extension shelf life of products, So as to protect product quality stable.

Specific preparation method is as follows：

(1) milk supply is screened：Select satisfactory liquid milk；

Selection animal protein raw material of fine qualities, is conducive to product quality to improve perfect with yeastiness.

Milk supply can be pre-processed：Filter (120 mesh) → temporary (2-8 DEG C) → separation and sterilization (rotating speed：1300- 1450rpm) → homogeneous (15-20Mpa) → pasteurize (85 ± 5 DEG C) → storage (2-8 DEG C ,≤24h).

(2) addition of reduced sugar：Part milk (account for milk total amount 1/4.5) is squeezed into high-speed stirred cylinder, is heated to 80 DEG C, fructose syrup and part white sugar (account for white sugar total amount 1/4.5) are added, blend tank is squeezed into after stirring, is added remaining Milk is mixed；

(3) sterilizing, brown stain：Material in (2) is heated up by hot plate (95 DEG C -99 DEG C of design temperature) moment, tool is pumped into There is brown stain in the tank of heat insulation effect (cooling≤3 DEG C/3 hours), material is maintained at 95-99 DEG C (initial temperature), brown stain 3 during brown stain Hour；

(4) molten sugar mixing：Material (account for material total amount 1/4.5) in part (3) is squeezed into high-speed stirred cylinder, temperature is treated Reach after 80 DEG C, open stirring, add the mixture of remaining white sugar and stabilizer, be dissolved to no particle.It is cooled to 60 DEG C, addition WPC, food spices, stirring are filtered to after being completely dissolved, and filtered fluid is mixed with the leftover materials in step (3), And stir, obtain mixed liquor A；

(5) homogeneous：To A through 18-22Mpa homogenizations, semi-finished product B is obtained；

(6) sterilize：B is sterilized, 98 DEG C of temperature, time 4min, 43 DEG C of product outlet temperature, the semi-finished product C after must sterilizing； Control product outlet temperature is the temperature required for subsequent handling-inoculation, material, is suitable for temperature needed for microbial fermentation.

(7) it is inoculated with：Strain is dissolved in aseptic inoculation container, after strain fully dissolves completely, to C after standing 60 minutes Carry out aseptic inoculation, the semi-finished product D after must being inoculated with；

(8) ferment, be demulsified, freeze：D is fermented, 44 DEG C of yeasting temperature, fermentation 4h after sample detection, work as breast When product acidity value reaches 72 ° of T, semi-finished product demulsification is stirred, then freezes to 20 DEG C of temperature, to terminate fermentation；

(9) sterile filling：Sterile filling is carried out to the dairy products after sterilizing, produced.

Embodiment 4

In other contents such as embodiment 1, wherein each material quality percentage composition is 9 parts of milk powder, 7 parts of fructose syrup, white sand 5.5 parts of sugar, 0.4 part of WPC, 0.3 part of emulsion stabilizer, 0.03 part of monoglyceride, 0.04 part of spices of food, caramel 0.003 part of 0.3 part of syrup and strain.Using being restored before milk powder with water, calculated with Yoghourt total amount, water 60%.

Strain is streptococcus thermophilus, lactobacillus bulgaricus mixture, and streptococcus thermophilus, lactobacillus bulgaricus ratio are 4:1。

Calculated with 1 kilogram of fermented milk products, the emulsion stabilizer includes the component of following quality：The double starch of acetylation oneself two Acid esters 2.28g, agar 0.3g, diacetyl tartarate list double glyceride 0.24g, list, diglycerine fatty acid ester 0.15g, pectin 0.03g。

Specific preparation method is as follows：

(1) milk supply is screened：Select satisfactory milk powder；

Pure water is pumped into toward sugar dissolving kettle, circulating-heating opens stirring to 70 DEG C, is slowly added to milk powder to dissolving without particle (being detected by determining protein, fatty index).

(2) addition of reduced sugar：Part milk (account for milk total amount 1/4) is squeezed into high-speed stirred cylinder, 65 are heated to DEG C, fructose syrup and part white sugar (account for white sugar total amount 1/5) are added, blend tank is squeezed into after stirring, remaining milk is added Mixing；

(3) sterilizing, brown stain：Material in (2) is heated up by hot plate (95 DEG C -99 DEG C of design temperature) moment, then is pumped into Brown stain in tank with heat insulation effect (cooling≤3 DEG C/3 hours), material is maintained at 95-99 DEG C (initial temperature) during brown stain,

(4) molten sugar mixing：Material (account for material total amount 1/4.5) in part (3) is squeezed into high-speed stirred cylinder, temperature is treated Reach after 72 DEG C, open stirring, add the mixture of remaining white sugar and stabilizer, be dissolved to no particle.It is cooled to 56 DEG C, addition WPC, food spices, stirring are filtered to after being completely dissolved, and filtered fluid is mixed with remaining material in step (3), And stir, obtain mixed liquor A；

(5) homogeneous：To A through 18-22Mpa homogenizations, semi-finished product B is obtained；

(6) sterilize：B is sterilized, 92 DEG C of temperature, time 5min, 30 DEG C of product outlet temperature, the semi-finished product C after must sterilizing； Control product outlet temperature is the temperature required for subsequent handling-inoculation, material, is suitable for temperature needed for microbial fermentation.

(7) it is inoculated with：Strain is dissolved in aseptic inoculation container, after strain fully dissolves completely, to C after standing 50 minutes Carry out aseptic inoculation, the semi-finished product D after must being inoculated with；

(8) ferment, be demulsified, freeze：D is fermented, 30 DEG C of yeasting temperature, fermentation 5h after sample detection, work as breast When product acidity value reaches 70 ° of T, semi-finished product demulsification is stirred, then freezes to 17 DEG C of temperature, to terminate fermentation；

(9) sterile filling：Sterile filling is carried out to the dairy products after sterilizing, produced.

Embodiment 5

In other contents such as embodiment 4, wherein each material quality percentage composition be 12 parts of milk powder, it is 6.5 parts of fructose syrup, white 5.8 parts of granulated sugar, 0.5 part of WPC, 0.5 part of emulsion stabilizer, 0.03 part of monoglyceride, 0.03 part of spices of food, Jiao 0.004 part of 0.2 part of syrup and strain.Using being restored before milk powder with water, calculated with Yoghourt total amount, water 70%.

Strain is streptococcus thermophilus, lactobacillus bulgaricus mixture, and streptococcus thermophilus, lactobacillus bulgaricus ratio are 4.8:1。

Calculated with 1 kilogram of fermented milk products, the emulsion stabilizer includes the component of following quality：The double starch of acetylation oneself two Acid esters 2.5g, agar 0.5g, diacetyl tartarate list double glyceride 1.25g, list, diglycerine fatty acid ester 0.25g, pectin 0.5g。

Embodiment 6

In other contents such as embodiment 1, wherein each material quality percentage composition is 80 parts of liquid milk, fructose syrup 7.8 Part, 5 parts of white granulated sugar, 0.45 part of WPC, 0.4 part of emulsion stabilizer, 0.03 part of monoglyceride, food spices 0.03 0.002 part of part, 0.4 part of caramel syrup and strain.Using being restored before milk powder with water, calculated with Yoghourt total amount, water 65%.

Strain is streptococcus thermophilus, lactobacillus bulgaricus mixture, and streptococcus thermophilus, lactobacillus bulgaricus ratio are 4.2:1。

Calculated with 1 kilogram of fermented milk products, the emulsion stabilizer includes the component of following quality：The double starch of acetylation oneself two Acid esters 2.56g, agar 0.6g, diacetyl tartarate list double glyceride 0.6g, list, diglycerine fatty acid ester 0.2g, pectin 0.04g。

Performance indications in the present invention

The physical and chemical index of table 1

Project	Index	The method of inspection
			Fat/(g/100g) >=	2.9	GB 5413.3
Protein/(g/100g) >=	2.8	GB 5009.5
			Acidity/(° T) >=	70	GB 5413.34

Organoleptic requirements' such as table 2 below：

The organoleptic requirements of table 2

In addition, other such as pollutant limitation：Meet GB 2762 regulation, mycotoxin limitation：Meet GB 2761 rule It is fixed.

Microorganism limitation such as table 3：

The microorganism of table 3 is limited the quantity

The analysis and processing of sample are performed by GB 4789.1 and GB 4789.18.

Experiment one

If experimental group and contrast experiment 1,2,3,4 and 5, experimental group is embodiment 1.

Contrast experiment 1：Content in other contents such as embodiment 1, reduced sugar is glucose, and no white sugar, strain is only used One kind is streptococcus thermophilus, perfume-free.

Contrast experiment 2：Content in other contents such as embodiment 1, strain is only streptococcus thermophilus using one kind, no perfume (or spice) Material.

Contrast experiment 3：Content in other contents such as embodiment 1, perfume-free.

Contrast experiment 4：Content in other contents such as embodiment 1, strain is only lactobacillus, perfume-free using one kind.

Contrast experiment 5：Content in other contents such as embodiment 1, total sugar content is less than 10 parts.

Aromatic flavour is classified, and is divided into three-level according to aromatic flavour degree：

Strong one-level：Fragrance is very strong, mellow full, lasting lasting stability.

Strong two grades：Fragrance is stronger, and lasting is gradually thin out with the time.

Strong three-level：Fragrance is thin, and fragrance remaining time is short.

Analysis result is as follows：

As can be seen from the above results, mixed sugar, monose are eaten in the present invention integrally to be combined with composite bacteria, the short time is high Warm brown stain Yoghourt, local flavor burnt odor local flavor is very pure, strong obvious, and milk high sugar fermentation after long-time high temperature brown stain Fermentation easily, ferment local-flavor and structural state high-quality, acidity is suitable.

Taste tests：The people of test number 400

Test result is：Having very much appetite sense and comparing has appetite sense accounting 99%；Aromatic flavour ground accounting 99%；Burnt odor taste Pure accounts for 99%, and delicate mouthfeel accounts for 99%；Delicious accounting 98%；Overall excellent and good accounting 99%.

Milk is after long-time high temperature brown stain in the present invention, the two kinds of streptococcus thermophiluses and bulgarian milk matched somebody with somebody through optimizely select The high sugar fermentation of bacillus species, its characteristic flavor：Burnt odor local flavor and ferment local-flavor are all good, structural state uniform and smooth, fermentation Time shorter high-quality brown fermented milk product.

Claims (10)

1. a kind of brown Yoghourt for having strong burnt odor taste, it is characterised in that：Include the component of following parts by weight：Liquid milk 75- 90 parts, it is 6-8 parts of fructose syrup, 4-6 parts of white granulated sugar, 0.3-0.6 parts of WPC, 0.3-0.5 parts of emulsion stabilizer, single sweet 0.001-0.005 parts of 0.02-0.05 parts of spices of 0.02-0.05 parts of ester, food, 0.2-0.5 parts of caramel syrup and strain.

2. a kind of brown Yoghourt for having strong burnt odor taste according to claim 1, it is characterised in that：Including following parts by weight Component：80-90 parts of liquid milk, 7-8 parts of fructose syrup, 4-5 parts of white granulated sugar, 0.4-0.6 parts of WPC, emulsification are steady Determine 0.3-0.4 parts of agent, 0.03-0.04 parts of monoglyceride, 0.03-0.04 parts of food spices, 0.3-0.4 parts of caramel syrup and strain 0.001-0.002 parts.

3. a kind of brown Yoghourt for having strong burnt odor taste according to claim 1 or 2, it is characterised in that：The strain is The usage ratio of streptococcus thermophilus AibiS4.02T and lactobacillus YO-MIX187, streptococcus thermophilus and lactobacillus is 4-5：1.

4. a kind of brown Yoghourt for having strong burnt odor taste according to claim 3, it is characterised in that：YO-MIX187 strains Motility Index Δ PH >=1.0；AibiS4.02T spawn activity index Δs acidity >=4oT.

5. a kind of brown Yoghourt for having strong burnt odor taste according to claim 1 or 2, it is characterised in that：The concentrated milk Albuminised protein content >=80%, the raw material milk is nonreactive fresh milk, protein content 3.15-3.35%.

6. a kind of brown Yoghourt for having strong burnt odor taste according to claim 1, it is characterised in that：The emulsion stabilizer Component includes the double starch adipates 50% -76% of acetylation of mass percent, agar 10% -30%, diacetyl tartaric Sour list double glyceride 8% -25%, single diglycerine fatty acid ester 5% -20% and pectin 1% -10%.

7. a kind of preparation method of brown Yoghourt for having strong burnt odor taste according to claim 1, it is characterised in that：Including Following steps：

(1) milk supply is screened：Select satisfactory milk；

(2) addition of reduced sugar：The milk for accounting for milk total amount 1/4~1/5 is squeezed into high-speed stirred cylinder, 60-80 DEG C is heated to, Add fructose syrup and account for the white sugar of white sugar total amount 1/2~1/3, blend tank is squeezed into after stirring, add remaining milk mixing；

(3) sterilizing, brown stain：Hot plate is heated up, the material moment in step (2), by hot plate, is pumped into brown stain in tank, brown stain 3h；

(4) molten sugar mixing：Material in (3) the step of accounting for total amount 1/4~1/5 is squeezed into high-speed stirred cylinder, treats that temperature reaches 70- After 80 DEG C, stirring is opened, remaining white sugar and stabilizer is added, is dissolved to no particle；55-60 DEG C is cooled to, condensed whey is added Albumen, food spices, dissolving, filtering, filtered fluid is mixed with the leftover materials in step (3), and is stirred, and obtains mixed liquor A；

(5) homogeneous：To A through 18-22MPa homogenizations, semi-finished product B is obtained；

(6) sterilize：B is sterilized, 90-98 DEG C of temperature, time 4-6min, 23 DEG C -43 DEG C of product outlet temperature, half after must sterilizing Finished product C；

(7) it is inoculated with：Strain is dissolved in aseptic inoculation container, after strain fully dissolves completely, to C after standing 30-60 minutes Carry out aseptic inoculation, the semi-finished product D after must being inoculated with；

(8) ferment, be demulsified, freeze：D is fermented, 23~44 DEG C of yeasting temperature, fermentation 4-5h after sample detection, when When dairy products acidity value reaches 65-72 ° of T, semi-finished product demulsification is stirred, then freezes to 15-20 DEG C of temperature, to terminate fermentation；

(9) sterile filling：Sterile filling is carried out to the dairy products after sterilizing, produced.

8. a kind of preparation method of brown Yoghourt for having strong burnt odor taste according to claim 1, it is characterised in that：It is described Hot plate design temperature is 95 DEG C -99 DEG C in step (3), is pumped into tank in brown stain and cools≤3 DEG C/3 hours.

9. a kind of preparation method of brown Yoghourt for having strong burnt odor taste according to claim 1, it is characterised in that：It is described Stirring 10-15 minutes, 30-35 revs/min of rotating speed in step (4) and (8).

10. a kind of preparation method of brown Yoghourt for having strong burnt odor taste according to claim 1, it is characterised in that：Institute State liquid milk and can be replaced milk powder, milk powder parts by weight consumption is 9-12 parts, using being restored before milk powder with water, in terms of Yoghourt total amount Calculate, water 60-70%.