CN108124415A - A kind of packed flavored fermented milk - Google Patents
A kind of packed flavored fermented milk Download PDFInfo
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- CN108124415A CN108124415A CN201780001999.3A CN201780001999A CN108124415A CN 108124415 A CN108124415 A CN 108124415A CN 201780001999 A CN201780001999 A CN 201780001999A CN 108124415 A CN108124415 A CN 108124415A
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- packed
- fermented milk
- flavored fermented
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- 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
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- 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
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a kind of packed flavored fermented milk, including the following raw material formula：90~150 parts by weight of whole milk powder；50~80 parts by weight of table sugar；2~8 parts by weight of PURE WHEY；2~8 parts by weight of stabilizer；100~300DCU of leavening；0.05~0.2 parts by weight of sweetener.Wherein, stabilizer is compounded by Ultra Tex 2, hydroxypropyl PASELLI EASYGEL, locust bean gum and oligoisomaltose, and leavening uses inoculum concentration as 1:12 Mixed Microbes being made of lactobacillus bulgaricus and streptococcus thermophilus.The acidified milk unique flavor being prepared using technical measure, delicate mouthfeel, and the stability of flavor and quality in shelf life is positively retained at, and preparation process is easily controllable, the stability between acidified milk batch is high.
Description
Technical field
The present invention relates to acidified milk preparing technical fields.It is more particularly related to a kind of packed flavored fermented milk.
Background technology
Milk is closest to perfect nutriment, contains abundant good protein, fat, vitamin and panimmunity
Active factors.Flavored fermented milk is using raw ox (sheep) breast or milk powder as raw material, adds other and adds other raw materials, through sterilizing, sending out
PH value reduces after ferment, is added before or after fermenting or does not add production made of food additives, nutrition fortifier, fruits and vegetables, cereal etc.
Product.Compared with original raw ox (sheep) breast or milk powder, acidified milk can generate some substances with physiological activity, as organic acid,
SOD, exocellular polysaccharide, organized enzyme etc. have body certain adjustment effect, can enhance abilities of digestive and absorption, strengthen gastrointestinal peristalsis
With the metabolism of body, body discharges noxious material is helped.
In recent years, with continuous pursuit of the consumer to product taste, fragrance, quality, health and safety, greatly pull
Development of the cultured milk in terms of strain, technique, equipment, packaging and quality control.But current Yoghourt is in the storage of shelf life
Cheng Zhong, physical and chemical index, microbiological indicator and microstructure can all have greatly changed, so as to occur layering, it is thinning very
To phenomena such as bitter is become, color and luster, flavor, quality and the mouthfeel of Yoghourt are seriously affected.
The content of the invention
It is excellent it is an object of the invention to solve at least the above and/or defect, and provide at least to will be described later
Point.
It is a still further object of the present invention to provide a kind of packed flavored fermented milk, the flavor of acidified milk uniqueness can be assigned
With a softer and smoother touch mouthfeel, and product stability is good in shelf life.
In order to realize these purposes and further advantage according to the present invention, a kind of packed flavored fermented milk is provided, is wrapped
Include the following raw material formula：
Preferably, wherein, the stabilizer includes 40wt% Ultra Tex 2s, 30wt% hydroxypropyls two form sediment
Powder phosphate, 20wt% locust bean gums and 10wt% oligoisomaltoses.In the technical program, two starch phosphate of acetylation
Ester and lactoprotein combine to form net structure, and the negative electrical charge group in hydroxypropyl PASELLI EASYGEL is sent out by same lactoprotein component
Raw reaction increases the aquation of these components, improves the stability of net structure；Locust bean gum and oligoisomaltose can be into
One step improves the retention ability of acidified milk, effectively prevents acidified milk shelf life whey separates the phenomenon that, and improves acidified milk
Mouthfeel.
Preferably, wherein, the Ultra Tex 2 is crosslinked by cornstarch through more sodium metaphosphates or trichlorine
After the crosslinking of oxygen phosphorus, then it is esterified and is made through aceticanhydride.
Preferably, wherein, the Ultra Tex 2 is by sodium trimetaphosphate, acetic acid derivative and starch reaction
It is prepared.
Preferably, wherein, the acetic acid derivative is acetic anhydride or vinyl acetate.
Preferably, wherein, the table sugar in sucrose, beet sugar, glucose, maltose, fructose, lactose appoint
A kind of or its combination.
Preferably, wherein, total inoculum concentration of the leavening is 2.2 × 106~3.1 × 106CFU/mL。
Preferably, wherein, the leavening is the combination of lactobacillus bulgaricus and streptococcus thermophilus.
Preferably, wherein, the inoculum concentration of the lactobacillus bulgaricus and streptococcus thermophilus is 1:12, bulgarian milk
There are symbiosis between bacillus and streptococcus thermophilus, lactobacillus bulgaricus acid producing ability is strong, the fragrant ability of streptococcus thermophilus production
By force.In the conventional preparation techniques of acidified milk, the ratio of lactobacillus bulgaricus and streptococcus thermophilus is generally 1:1, but prepare
Obtained acidified milk mouthfeel is slightly sour and astringent, and phenomena such as whey is precipitated, product is layered easily occurs in shelf life.Present specification is adopted
It is 1 with inoculum concentration:12 Mixed Microbes being made of lactobacillus bulgaricus and streptococcus thermophilus stablize the shape of texture beneficial to Yoghourt
Into, and delicate mouthfeel, shelf life are long.
Preferably, wherein, the sweetener is acesulfame potassium.
The present invention includes at least following advantageous effect：
(1) in present specification, Ultra Tex 2, hydroxypropyl PASELLI EASYGEL, locust bean gum and oligomeric
Isomaltose is added in as compound stabilizer in acidified milk, is had preferable synergistic function, is significantly improved acidified milk
Structural state efficiently solves acidified milk shelf life whey separates the phenomenon that, and improves the mouthfeel of acidified milk.
(2) present specification uses inoculum concentration as 1:12 mixing being made of lactobacillus bulgaricus and streptococcus thermophilus
Bacterium can promote shaping and the quality of acidified milk to a certain extent.
(3) the acidified milk unique flavor being prepared using present specification, delicate mouthfeel, and it is positively retained at shelf life
The stability of interior flavor and quality, and preparation process is easily controllable, the stability between acidified milk batch is high.
Part is illustrated to embody by further advantage, target and the feature of the present invention by following, and part will also be by this
The research and practice of invention and be understood by the person skilled in the art.
Specific embodiment
With reference to specific example, the present invention is described in further detail, to make those skilled in the art with reference to explanation
Book word can be implemented according to this.
It should be appreciated that " having " used herein, "comprising" and " comprising " term do not allot it is one or more its
The presence or addition of its element or its combination.
<Example 1>
A kind of packed flavored fermented milk, including the following raw material formula：90 parts by weight of whole milk powder；50 weight of table sugar
Part；2 parts by weight of PURE WHEY；2 parts by weight of stabilizer；Leavening 100DCU；0.05 parts by weight of acesulfame potassium.
Wherein, the stabilizer include 40wt% Ultra Tex 2s, 30wt% hydroxypropyls PASELLI EASYGEL,
20wt% locust bean gums and 10wt% oligoisomaltoses.The Ultra Tex 2 is by cornstarch through how inclined phosphorus
After sour sodium crosslinking or phosphorus oxychloride cross-link, then it is esterified and is made through aceticanhydride.
Wherein, the table sugar be selected from sucrose, beet sugar, glucose, maltose, fructose, any one of lactose or its
Combination.
Wherein, total inoculum concentration of the leavening is 2.2 × 106CFU/mL, the leavening are lactobacillus bulgaricus
With the combination of streptococcus thermophilus, and the inoculum concentration of the lactobacillus bulgaricus and streptococcus thermophilus be 1:12.
<Example 2>
A kind of packed flavored fermented milk, including the following raw material formula：150 parts by weight of whole milk powder；80 weight of table sugar
Part；8 parts by weight of PURE WHEY；8 parts by weight of stabilizer；Leavening 300DCU；0.2 parts by weight of acesulfame potassium.
Wherein, the stabilizer include 40wt% Ultra Tex 2s, 30wt% hydroxypropyls PASELLI EASYGEL,
20wt% locust bean gums and 10wt% oligoisomaltoses.The Ultra Tex 2 is by cornstarch through how inclined phosphorus
After sour sodium crosslinking or phosphorus oxychloride cross-link, then it is esterified and is made through aceticanhydride.
Wherein, the table sugar be selected from sucrose, beet sugar, glucose, maltose, fructose, any one of lactose or its
Combination.
Wherein, total inoculum concentration of the leavening is 3.1 × 106CFU/mL, the leavening are lactobacillus bulgaricus
With the combination of streptococcus thermophilus, and the inoculum concentration of the lactobacillus bulgaricus and streptococcus thermophilus be 1:12.
<Example 3>
A kind of packed flavored fermented milk, including the following raw material formula：120 parts by weight of whole milk powder；70 weight of table sugar
Part；5 parts by weight of PURE WHEY；5 parts by weight of stabilizer；Leavening 200DCU；0.1 parts by weight of acesulfame potassium.
Wherein, the stabilizer include 40wt% Ultra Tex 2s, 30wt% hydroxypropyls PASELLI EASYGEL,
20wt% locust bean gums and 10wt% oligoisomaltoses.The Ultra Tex 2 is by cornstarch through how inclined phosphorus
After sour sodium crosslinking or phosphorus oxychloride cross-link, then it is esterified and is made through aceticanhydride.
Wherein, the table sugar be selected from sucrose, beet sugar, glucose, maltose, fructose, any one of lactose or its
Combination.
Wherein, total inoculum concentration of the leavening is 2.8 × 106CFU/mL, the leavening are lactobacillus bulgaricus
With the combination of streptococcus thermophilus, and the inoculum concentration of the lactobacillus bulgaricus and streptococcus thermophilus be 1:12.
<Example 4>
A kind of packed flavored fermented milk, including the following raw material formula：100 parts by weight of whole milk powder；75 weight of table sugar
Part；7 parts by weight of PURE WHEY；3 parts by weight of stabilizer；Leavening 150DCU；0.08 parts by weight of acesulfame potassium.
Wherein, the stabilizer include 40wt% Ultra Tex 2s, 30wt% hydroxypropyls PASELLI EASYGEL,
20wt% locust bean gums and 10wt% oligoisomaltoses.The Ultra Tex 2 is by cornstarch through how inclined phosphorus
After sour sodium crosslinking or phosphorus oxychloride cross-link, then it is esterified and is made through aceticanhydride.
Wherein, the table sugar be selected from sucrose, beet sugar, glucose, maltose, fructose, any one of lactose or its
Combination.
Wherein, total inoculum concentration of the leavening is 2.5 × 106CFU/mL, the leavening are lactobacillus bulgaricus
With the combination of streptococcus thermophilus, and the inoculum concentration of the lactobacillus bulgaricus and streptococcus thermophilus be 1:12.
<Example 5>
A kind of packed flavored fermented milk, including the following raw material formula：140 parts by weight of whole milk powder；60 weight of table sugar
Part；3 parts by weight of PURE WHEY；7 parts by weight of stabilizer；Leavening 250DCU；0.15 parts by weight of acesulfame potassium.
Wherein, the stabilizer include 40wt% Ultra Tex 2s, 30wt% hydroxypropyls PASELLI EASYGEL,
20wt% locust bean gums and 10wt% oligoisomaltoses.The Ultra Tex 2 is by cornstarch through how inclined phosphorus
After sour sodium crosslinking or phosphorus oxychloride cross-link, then it is esterified and is made through aceticanhydride.
Wherein, the table sugar be selected from sucrose, beet sugar, glucose, maltose, fructose, any one of lactose or its
Combination.
Wherein, total inoculum concentration of the leavening is 2.9 × 106CFU/mL, the leavening are lactobacillus bulgaricus
With the combination of streptococcus thermophilus, and the inoculum concentration of the lactobacillus bulgaricus and streptococcus thermophilus be 1:12.
In order to illustrate the effect of the present invention, it is as follows that inventor provides comparative experiments：
<Comparative example 1>
When example 2 prepares packed flavored fermented milk, single Ultra Tex 2 is only added as stabilizer,
For remaining parameter with identical in example 2, technical process is also identical.
<Comparative example 2>
When example 3 prepares packed flavored fermented milk, only add by two starch of Ultra Tex 2 and hydroxypropyl
The stabilizer of two component of phosphate composition, for remaining parameter with identical in example 3, technical process is also identical.
<Comparative example 3>
When example 4 prepares packed flavored fermented milk, the inoculum concentration of lactobacillus bulgaricus and streptococcus thermophilus is 1:5,
For remaining parameter with identical in example 4, technical process is also identical.
For the acidified milk that examples detailed above and comparative example obtain, following method is respectively adopted and detects its specific retention and sticky
Degree, and subjective appreciation is carried out to the acidified milk after placing 30 days：
Specific retention：Weigh W1Acidified milk, be placed on separatory funnel after 1h, weighing W again2, then specific retention (%)
=(W1-W2) * 100%/W1；
Viscosity：Viscosity is measured using rotary viscosimeter at room temperature.
The various performance parameters of 1 flavored fermented milk of table
| Specific retention (%) | Viscosity (cp) | Subjective appreciation (after placing 30 days) | |
| Example 1 | 82.3 | 264 | No whey separates, delicate mouthfeel, thick flavor |
| Example 2 | 81.9 | 263 | No whey separates, delicate mouthfeel, thick flavor |
| Example 3 | 82.5 | 270 | No whey separates, delicate mouthfeel, thick flavor |
| Example 4 | 83.0 | 260 | No whey separates, delicate mouthfeel, thick flavor |
| Example 5 | 81.7 | 263 | No whey separates, delicate mouthfeel, thick flavor |
| Comparative example 1 | 45.3 | 127 | Apparent whey separation, mouthfeel is sour and astringent |
| Comparative example 2 | 62.1 | 149 | A small amount of whey separation, mouthfeel is sour and astringent |
| Comparative example 3 | 54.4 | 130 | Apparent whey separation, mouthfeel is sour and astringent |
From table 1 it can be seen that:
Comparative example 1 is compared with example 2, only with single Ultra Tex 2 as stabilizer in comparative example 1,
Acidified milk is significantly reduced in the stability of shelf life, apparent whey segregation phenomenon occurs.
Comparative example 2 is compared with example 3, is held in comparative example 2 without addition locust bean gum and oligoisomaltose, acidified milk
Water rate reduces, and shelf life is also shortened；
Comparative example 1 is compared with example 4, and the inoculum concentration of lactobacillus bulgaricus and streptococcus thermophilus is 1 in comparative example 3:5,
The acidified milk texture being prepared is deteriorated, and is unfavorable for storing for a long time.
As it can be seen that the acidified milk unique flavor being prepared using technical measure, delicate mouthfeel, and be positively retained at
The stability of flavor and quality in shelf life, and preparation process is easily controllable, the stability between acidified milk batch is high.
Although the embodiments of the present invention have been disclosed as above, but its be not restricted in specification and embodiment it is listed
With.It can be applied to various suitable the field of the invention completely.It, can be easily for those skilled in the art
Realize other modification.Therefore without departing from the general concept defined in the claims and the equivalent scope, it is of the invention and unlimited
In specific details and shown here as the example with description.
Claims (10)
1. a kind of packed flavored fermented milk, which is characterized in that including the following raw material formula：
2. packed flavored fermented milk as described in claim 1, which is characterized in that the stabilizer includes 40wt% acetylations two
Starch phosphate, 30wt% hydroxypropyls PASELLI EASYGEL, 20wt% locust bean gums and 10wt% oligoisomaltoses.
3. packed flavored fermented milk as claimed in claim 2, which is characterized in that the Ultra Tex 2 is by corn
Starch through more sodium metaphosphates be crosslinked or phosphorus oxychloride cross-link after, then through aceticanhydride be esterified be made.
4. packed flavored fermented milk as claimed in claim 2, which is characterized in that the Ultra Tex 2 is inclined by three
Sodium phosphate, acetic acid derivative and starch reaction are prepared.
5. packed flavored fermented milk as claimed in claim 4, which is characterized in that the acetic acid derivative is acetic anhydride or acetic acid
Ethylene.
6. packed flavored fermented milk as described in claim 1, which is characterized in that the table sugar is selected from sucrose, beet sugar, Portugal
Any one of grape sugar, maltose, fructose, lactose or its combination.
7. packed flavored fermented milk as described in claim 1, which is characterized in that total inoculum concentration of the leavening for 2.2 ×
106~3.1 × 106CFU/mL。
8. packed flavored fermented milk as described in claim 1, which is characterized in that the leavening for lactobacillus bulgaricus and
The combination of streptococcus thermophilus.
9. packed flavored fermented milk as claimed in claim 8, which is characterized in that the lactobacillus bulgaricus and thermophilus
The inoculum concentration of bacterium is 1:12.
10. packed flavored fermented milk as described in claim 1, which is characterized in that the sweetener is acesulfame potassium.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/CN2017/115462 WO2019113736A1 (en) | 2017-12-11 | 2017-12-11 | Bagged flavored fermented milk |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108124415A true CN108124415A (en) | 2018-06-05 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201780001999.3A Pending CN108124415A (en) | 2017-12-11 | 2017-12-11 | A kind of packed flavored fermented milk |
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|---|---|
| CN (1) | CN108124415A (en) |
| WO (1) | WO2019113736A1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109711705A (en) * | 2018-12-21 | 2019-05-03 | 上海应用技术大学 | The method for establishing model of color aesthetic quality control in a kind of fermentation milk production |
| CN111248278A (en) * | 2018-11-30 | 2020-06-09 | 内蒙古伊利实业集团股份有限公司 | Yogurt with controllable shape and preparation method thereof |
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| JP4754013B2 (en) * | 2003-07-11 | 2011-08-24 | 株式会社Ａｄｅｋａ | Fermented milk product and method for producing the same |
| CN102948478A (en) * | 2011-08-16 | 2013-03-06 | 光明乳业股份有限公司 | Coffee yoghurt and preparation method thereof |
| CN105211282A (en) * | 2015-10-16 | 2016-01-06 | 光明乳业股份有限公司 | A kind of air-setting type Yoghourt and preparation method thereof |
| CN105558012A (en) * | 2015-12-24 | 2016-05-11 | 光明乳业股份有限公司 | Drinking type fermented milk and preparation method thereof |
| CN105994621A (en) * | 2016-05-20 | 2016-10-12 | 南京卫岗乳业有限公司 | Flavored fermented milk and preparation method thereof |
-
2017
- 2017-12-11 WO PCT/CN2017/115462 patent/WO2019113736A1/en active Application Filing
- 2017-12-11 CN CN201780001999.3A patent/CN108124415A/en active Pending
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| JP4754013B2 (en) * | 2003-07-11 | 2011-08-24 | 株式会社Ａｄｅｋａ | Fermented milk product and method for producing the same |
| CN102948478A (en) * | 2011-08-16 | 2013-03-06 | 光明乳业股份有限公司 | Coffee yoghurt and preparation method thereof |
| CN105211282A (en) * | 2015-10-16 | 2016-01-06 | 光明乳业股份有限公司 | A kind of air-setting type Yoghourt and preparation method thereof |
| CN105558012A (en) * | 2015-12-24 | 2016-05-11 | 光明乳业股份有限公司 | Drinking type fermented milk and preparation method thereof |
| CN105994621A (en) * | 2016-05-20 | 2016-10-12 | 南京卫岗乳业有限公司 | Flavored fermented milk and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111248278A (en) * | 2018-11-30 | 2020-06-09 | 内蒙古伊利实业集团股份有限公司 | Yogurt with controllable shape and preparation method thereof |
| CN109711705A (en) * | 2018-12-21 | 2019-05-03 | 上海应用技术大学 | The method for establishing model of color aesthetic quality control in a kind of fermentation milk production |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2019113736A1 (en) | 2019-06-20 |
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Application publication date: 20180605 |