CN109645119A - 一种凝固型酸奶及其制作方法 - Google Patents
一种凝固型酸奶及其制作方法 Download PDFInfo
- Publication number
- CN109645119A CN109645119A CN201811636431.1A CN201811636431A CN109645119A CN 109645119 A CN109645119 A CN 109645119A CN 201811636431 A CN201811636431 A CN 201811636431A CN 109645119 A CN109645119 A CN 109645119A
- Authority
- CN
- China
- Prior art keywords
- solidification type
- type yoghourt
- lactobacillus
- powder
- milk
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 32
- 238000007711 solidification Methods 0.000 title claims abstract description 28
- 230000008023 solidification Effects 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title abstract description 6
- 239000000843 powder Substances 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 19
- 235000013336 milk Nutrition 0.000 claims abstract description 11
- 239000008267 milk Substances 0.000 claims abstract description 11
- 210000004080 milk Anatomy 0.000 claims abstract description 11
- 235000013365 dairy product Nutrition 0.000 claims abstract description 7
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 7
- 239000007858 starting material Substances 0.000 claims abstract description 7
- 235000014121 butter Nutrition 0.000 claims abstract description 6
- 239000003381 stabilizer Substances 0.000 claims abstract description 6
- 108010010803 Gelatin Proteins 0.000 claims abstract description 4
- 239000008273 gelatin Substances 0.000 claims abstract description 4
- 229920000159 gelatin Polymers 0.000 claims abstract description 4
- 235000019322 gelatine Nutrition 0.000 claims abstract description 4
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 4
- 238000001816 cooling Methods 0.000 claims description 17
- 230000001954 sterilising effect Effects 0.000 claims description 13
- 238000000855 fermentation Methods 0.000 claims description 12
- 238000011049 filling Methods 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- 230000004151 fermentation Effects 0.000 claims description 11
- 238000004519 manufacturing process Methods 0.000 claims description 10
- 238000011081 inoculation Methods 0.000 claims description 8
- 239000000654 additive Substances 0.000 claims description 7
- 230000000996 additive effect Effects 0.000 claims description 7
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 6
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 6
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 6
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 6
- 241000186605 Lactobacillus paracasei Species 0.000 claims description 6
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 6
- 239000006071 cream Substances 0.000 claims description 6
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 6
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 6
- 235000020185 raw untreated milk Nutrition 0.000 claims description 3
- 235000020183 skimmed milk Nutrition 0.000 claims description 3
- 229920001817 Agar Polymers 0.000 claims description 2
- 241000186000 Bifidobacterium Species 0.000 claims description 2
- 244000199866 Lactobacillus casei Species 0.000 claims description 2
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 2
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 2
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 2
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 claims description 2
- 239000004383 Steviol glycoside Substances 0.000 claims description 2
- 235000014897 Streptococcus lactis Nutrition 0.000 claims description 2
- 244000057717 Streptococcus lactis Species 0.000 claims description 2
- 239000005862 Whey Substances 0.000 claims description 2
- 102000007544 Whey Proteins Human genes 0.000 claims description 2
- 108010046377 Whey Proteins Proteins 0.000 claims description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 2
- 239000008272 agar Substances 0.000 claims description 2
- 235000010419 agar Nutrition 0.000 claims description 2
- 108010033929 calcium caseinate Proteins 0.000 claims description 2
- 235000020186 condensed milk Nutrition 0.000 claims description 2
- 235000021433 fructose syrup Nutrition 0.000 claims description 2
- 235000021552 granulated sugar Nutrition 0.000 claims description 2
- 238000000265 homogenisation Methods 0.000 claims description 2
- 235000012907 honey Nutrition 0.000 claims description 2
- 229940017800 lactobacillus casei Drugs 0.000 claims description 2
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 2
- 229930189775 mogroside Natural products 0.000 claims description 2
- 239000001814 pectin Substances 0.000 claims description 2
- 229920001277 pectin Polymers 0.000 claims description 2
- 235000010987 pectin Nutrition 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 229930182488 steviol glycoside Natural products 0.000 claims description 2
- 235000019411 steviol glycoside Nutrition 0.000 claims description 2
- 150000008144 steviol glycosides Chemical class 0.000 claims description 2
- 235000019202 steviosides Nutrition 0.000 claims description 2
- 239000000811 xylitol Substances 0.000 claims description 2
- 235000010447 xylitol Nutrition 0.000 claims description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 2
- 229960002675 xylitol Drugs 0.000 claims description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims 2
- 241001478240 Coccus Species 0.000 claims 1
- 229930091371 Fructose Natural products 0.000 claims 1
- 239000005715 Fructose Substances 0.000 claims 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims 1
- 240000002605 Lactobacillus helveticus Species 0.000 claims 1
- 235000013967 Lactobacillus helveticus Nutrition 0.000 claims 1
- 108010011756 Milk Proteins Proteins 0.000 claims 1
- 102000014171 Milk Proteins Human genes 0.000 claims 1
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 235000014655 lactic acid Nutrition 0.000 claims 1
- 239000004310 lactic acid Substances 0.000 claims 1
- 229940054346 lactobacillus helveticus Drugs 0.000 claims 1
- 235000021239 milk protein Nutrition 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 239000000523 sample Substances 0.000 description 10
- 238000012360 testing method Methods 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 239000000203 mixture Substances 0.000 description 4
- 210000000697 sensory organ Anatomy 0.000 description 4
- 238000010792 warming Methods 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000194041 Lactococcus lactis subsp. lactis Species 0.000 description 1
- 235000014969 Streptococcus diacetilactis Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 235000020610 powder formula Nutrition 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 235000020122 reconstituted milk Nutrition 0.000 description 1
- 230000010076 replication Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
-
- 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
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
-
- 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
- A23C9/137—Thickening substances
-
- 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
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/125—Casei
-
- 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
- A23V2400/147—Helveticus
-
- 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
- A23V2400/157—Lactis
-
- 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
- A23V2400/169—Plantarum
-
- 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
- A23V2400/175—Rhamnosus
-
- 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
-
- 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
- A23V2400/51—Bifidobacterium
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biophysics (AREA)
- Confectionery (AREA)
Abstract
本发明公开了一种凝固型酸奶及其制作方法，所述凝固型酸奶的原料含有下列质量百分比的组分：0.2‑5％乳脂肪原料，0.1‑10％甜味料，0.1‑2.0％稳定剂，0.4‑1.5％明胶，0.3‑1.0％蛋黄粉，0.1‑5％蛋白粉，其余为乳原料；各组分百分比之和为100％。本发明提供的凝固型酸奶口感富有弹性、风味独特。
Description
技术领域
本发明涉及一种凝固型酸奶及其制作方法。
背景技术
凝固型酸奶产品的状态是凝固状属于半固体状态。这类产品是先灌装到瓶子中，再进行发酵的一类酸奶。凝固型酸奶的食用方式通常是勺吃型的，也有少部分是用吸管吸食。凝固型酸奶的口感细腻爽滑，质地稠厚，深受部分忠实消费者的喜爱。但是市面上的凝固型酸奶没有很好的弹性，且入口的融化感好，果冻口感的体验较差。
发明内容
本发明的目的是提供一种口感富有弹性、风味独特的凝固型酸奶及其制作方法。
本发明采用以下技术方案解决上述技术问题。
本发明提供了一种凝固型酸奶，按质量百分比，其原料含有如下组分：0.2-5％乳脂肪原料，0.1-10％甜味料，0.1-2.0％稳定剂，0.4-1.5％明胶，0.3-1.0％蛋黄粉，0.1-5％蛋白粉，其余为乳原料；各组分百分比之和为100％。
本发明中，较佳地，所述的原料中不含有防腐剂。
本发明中，所述的乳脂肪原料为黄油、稀奶油、炼乳中的一种或多种。
本发明中，所述的甜味料为本领域常规的甜味料，优选地，为白砂糖、果葡糖浆、果糖、蜂蜜、木糖醇、甜菊糖苷、罗汉果甜苷中的一种或多种。
本发明中，所述的稳定剂为本领域常规的稳定剂，优选地，为果胶、淀粉、琼脂中的一种或多种。
本发明中，所述的蛋白粉为本领域常规的蛋白粉，优选地，为乳清蛋白粉、牛奶蛋白粉、酪蛋白酸钙中的一种或多种。
本发明中，所述的乳原料为生牛乳、全脂乳粉、脱脂乳粉中的一种或多种，乳原料采用生牛乳时，不需要加水，采用全脂乳粉和脱脂乳粉的复原乳配方时，需要加水复原成乳制品，根据需要，选择不同的配比即可。
本发明提供的凝固型酸奶的制作方法，包括下述步骤：
(1)将所有原料混合配料、均质、杀菌、冷却；
(2)接种发酵、灌装、发酵、冷却，即得。
步骤(1)中，所述的均质的方法可以采用常规的均质方法，优选地，均质温度为60-70℃，均质压力为180-250bar。
步骤(1)中，所述的灭菌可以采用常规灭菌法，优选地，杀菌温度为85-100℃，时间为1min-10min。
步骤(1)中，冷却可以采用常规冷却方法，优选地，冷却温度为28-45℃。
优选地，步骤(2)中，接种的发酵剂为嗜热链球菌、保加利亚乳杆菌、嗜酸乳杆菌、双歧杆菌、干酪乳杆菌、副干酪乳杆菌、乳酸乳球菌乳酸亚种、乳酸乳球菌乳脂亚种、瑞士乳杆菌、鼠李糖乳杆菌和植物乳杆菌中的一种或多种，添加量为1*106-9*107cfu/mL，更佳地，添加量为3*106-1*107cfu/mL，上述cfu/mL为每毫升配料中的活菌数量。
优选地，步骤(2)中，灌装后发酵温度在28-45℃，发酵终点控制在pH为4.40-4.80。
优选地，步骤(2)中，步骤(2)中，冷却温度为10-20℃。
在本发明中，步骤(2)后所得的产品可以按照本领域常规的方法进行包装、储藏或者运输、销售等。
本发明中，除特别说明之外，所述的百分比均为质量百分比。
在符合本领域常识的基础上，上述各优选条件，可任意组合，即得本发明各较佳实例。
本发明所用试剂和原料均市售可得。
本发明的积极进步效果在于：
本发明提供了一种凝固型酸奶及其制作方法，通过在乳原料中添加明胶、蛋黄粉等组分，并控制添加比例，使其协同作用降低酸奶的流动性，从而提升酸奶的硬度和弹性，使其口感富有弹性、风味独特。
具体实施方式
下面结合实施例对本发明做进一步的说明，但并不因此将本发明限制在所述的实施例范围之中。下列实施例中未注明具体条件的实验方法，通常按照常规条件，或按照制造厂商所建议的条件。
实施例1：
1、原料配方：
2、制作方法：
(1)配料、均质、杀菌、冷却：
将上述原料按比例混合搅拌，升温至65℃，200bar均质，95℃、5min杀菌，冷却至42℃；
(2)接种、灌装、发酵、冷却：
接种嗜热链球菌、保加利亚乳杆菌、嗜酸乳杆菌、副干酪乳杆菌，发酵剂的添加量为5*106cfu/mL；灌装后在42℃条件下发酵至pH为4.55，冷却至16℃，制成凝固型酸奶产品。
实施例2：
1、原料配方：
2、制作方法：
(1)配料、均质、杀菌、冷却：
将上述原料按比例混合搅拌，升温至70℃，180bar均质，85℃、10min杀菌，冷却至28℃；
(2)接种、灌装、发酵、冷却：
接种嗜热链球菌、保加利亚乳杆菌、嗜酸乳杆菌、副干酪乳杆菌，发酵剂的添加量为3*106cfu/mL；灌装后在28℃条件下发酵至pH为4.80，冷却至10℃，制成凝固型酸奶产品。
实施例3：
1、原料配方：
2、制作方法：
(1)配料、均质、杀菌、冷却：
将上述原料混合搅拌，升温至68℃，250bar均质，90℃、5min杀菌，冷却至38℃；
(2)接种、灌装、发酵、冷却：
接种嗜热链球菌、保加利亚乳杆菌、嗜酸乳杆菌、副干酪乳杆菌，发酵剂的添加量为1*107cfu/mL；灌装后在38℃条件下发酵至pH为4.40，冷却至12℃，制成凝固型酸奶产品。
对比例1：
1、原料配方：
2、制作方法：
(1)配料、均质、杀菌、冷却：
将上述原料按比例混合搅拌，升温至65℃，200bar均质，95℃、5min杀菌，冷却至42℃；
(2)接种、灌装、发酵、冷却：
接种嗜热链球菌、保加利亚乳杆菌、嗜酸乳杆菌、副干酪乳杆菌，发酵剂的添加量为5*106cfu/mL；灌装后在42℃条件下发酵至pH为4.55，冷却至16℃，制成凝固型酸奶产品。
对实施例和对比例的样品进行质构仪分析和感官测试，其中感官测试利用TA.XT.Plus质构仪测定样品的硬度和弹性。采用P/0.5R柱形探头，设定测前速度:1.00mm/s；测试速度:1.00mm/s；测后速度:1.00mm/s，冲压深度:10.000mm；时间：5.00s；触发力：0.1g；一次测定过程中探头下压两次。每个样品重复测定两次，取平均值，得质构数据结果。感官测试经过专业感官品评师测试，打分结果为1-10，“1”代表喜好度最弱，“10”代表喜好度最强；实施例和对比例样品的质构和感官对比结构如下表所示：
实施例和对比例样品的质构和感官对比表
经过质构分析和感官测试，不添加蛋黄粉的对比例1和添加了蛋黄粉的实施例1对比，发现实施例1样品的弹性和感官喜好度参数上明显优于对比例1的样品，所以蛋黄粉的添加对弹性质构的形成有关键的作用。其他实施例的样品弹性指标较高均在0.9以上，感官的评价上分数也达到8.5以上，表现突出。
以上所述实施方式仅表达了本发明的具体实施方式，其描述较为具体和详细，但并不能因此而理解为对本发明专利范围的限制。应当指出的是，对于本领域的普通技术人员来说，在不脱离本发明构思的前提下，还可以做出若干变形和改进，这些都属于本发明的保护范围。
Claims (10)
1.一种凝固型酸奶，其特征在于，按质量百分比，其原料含有如下组分：0.2-5％乳脂肪原料，0.1-10％甜味料，0.1-2.0％稳定剂，0.4-1.5％明胶，0.3-1.0％蛋黄粉，0.1-5％蛋白粉，其余为乳原料；各组分百分比之和为100％。
2.根据权利要求1所述的凝固型酸奶，其特征在于，乳脂肪原料是黄油、稀奶油、炼乳中的一种或多种。
3.根据权利要求1所述的凝固型酸奶，其特征在于，甜味料为白砂糖、果葡糖浆、果糖、蜂蜜、木糖醇、甜菊糖苷、罗汉果甜苷中的一种或多种。
4.根据权利要求1所述的凝固型酸奶，其特征在于，稳定剂为果胶、淀粉、琼脂中的一种或多种。
5.根据权利要求1所述的凝固型酸奶，其特征在于，蛋白粉为乳清蛋白粉、牛奶蛋白粉、酪蛋白酸钙中的一种或多种。
6.根据权利要求1所述的凝固型酸奶，其特征在于，乳原料为生牛乳、全脂乳粉、脱脂乳粉中的一种或多种。
7.一种权利要求1-6任一所述凝固型酸奶的制作方法，其特征在于，包括如下步骤：
(1)将所有原料混合配料、均质、杀菌、冷却；
(2)接种发酵、灌装、发酵、冷却。
8.根据权利要求7所述的凝固型酸奶的制作方法，其特征在于，步骤(1)中，均质温度为60-70℃，均质压力为180-250bar；
和/或，杀菌温度为85-100℃，时间为1min-10min；
和/或，冷却温度为28-45℃。
9.根据权利要求7所述的凝固型酸奶的制作方法，其特征在于，步骤(2)中，接种的发酵剂为嗜热链球菌、保加利亚乳杆菌、嗜酸乳杆菌、双歧杆菌、干酪乳杆菌、副干酪乳杆菌、乳酸乳球菌乳酸亚种、乳酸乳球菌乳脂亚种、瑞士乳杆菌、鼠李糖乳杆菌和植物乳杆菌中的一种或多种，添加量为1*106-9*107cfu/mL。
10.根据权利要求7所述的凝固型酸奶的制作方法，其特征在于，步骤(2)中，灌装后发酵温度在28-45℃，发酵终点控制在pH为4.40-4.80；
和/或，步骤(2)中，冷却温度为10-20℃。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811636431.1A CN109645119A (zh) | 2018-12-29 | 2018-12-29 | 一种凝固型酸奶及其制作方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811636431.1A CN109645119A (zh) | 2018-12-29 | 2018-12-29 | 一种凝固型酸奶及其制作方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109645119A true CN109645119A (zh) | 2019-04-19 |
Family
ID=66116921
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811636431.1A Pending CN109645119A (zh) | 2018-12-29 | 2018-12-29 | 一种凝固型酸奶及其制作方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109645119A (zh) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110521773A (zh) * | 2019-09-12 | 2019-12-03 | 北京联合大学 | 一种高蛋白低能量脱脂麦胚ablgg酸奶及其制备方法 |
| CN112006097A (zh) * | 2019-05-30 | 2020-12-01 | 新希望乳业股份有限公司 | 一种货架期后酸可控的乳制品及其制备方法 |
| CN112400996A (zh) * | 2020-11-17 | 2021-02-26 | 新疆天山云牧乳业有限责任公司 | 一种凝固型朗姆酸奶及其制备方法 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104738176A (zh) * | 2013-12-31 | 2015-07-01 | 内蒙古蒙牛乳业（集团）股份有限公司 | 一种长保质期凝固型酸奶的制备方法 |
| CN108013137A (zh) * | 2017-12-27 | 2018-05-11 | 青岛利邦达海洋科技有限公司 | 一种凝固型常温酸奶及其制备方法 |
-
2018
- 2018-12-29 CN CN201811636431.1A patent/CN109645119A/zh active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104738176A (zh) * | 2013-12-31 | 2015-07-01 | 内蒙古蒙牛乳业（集团）股份有限公司 | 一种长保质期凝固型酸奶的制备方法 |
| CN108013137A (zh) * | 2017-12-27 | 2018-05-11 | 青岛利邦达海洋科技有限公司 | 一种凝固型常温酸奶及其制备方法 |
Non-Patent Citations (1)
| Title |
|---|
| 陈跃文 等: "《食品产品开发实验技术》", 30 June 2018 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112006097A (zh) * | 2019-05-30 | 2020-12-01 | 新希望乳业股份有限公司 | 一种货架期后酸可控的乳制品及其制备方法 |
| CN112006097B (zh) * | 2019-05-30 | 2023-12-22 | 新希望乳业股份有限公司 | 一种货架期后酸可控的乳制品及其制备方法 |
| CN110521773A (zh) * | 2019-09-12 | 2019-12-03 | 北京联合大学 | 一种高蛋白低能量脱脂麦胚ablgg酸奶及其制备方法 |
| CN112400996A (zh) * | 2020-11-17 | 2021-02-26 | 新疆天山云牧乳业有限责任公司 | 一种凝固型朗姆酸奶及其制备方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP7358099B2 (ja) | ヨーグルト及びヨーグルトの製造方法 | |
| JP7358098B2 (ja) | ヨーグルト及びヨーグルトの製造方法 | |
| CN102630863B (zh) | 巧克力酱、稳定剂及双层巧克力发酵乳、配方及制备方法 | |
| US20200229457A1 (en) | Sweetened dairy product comprising steviol glycosides and further additives | |
| US10433567B2 (en) | Method to lighten the texture of a fermented dairy product | |
| CN109645119A (zh) | 一种凝固型酸奶及其制作方法 | |
| CN109601618A (zh) | 一种饮用型高蛋白酸奶的制作方法及产品 | |
| US11723379B2 (en) | Yogurt snack | |
| US20120034345A1 (en) | Low calorie dairy products | |
| CN105613733A (zh) | 一种冷冻酸奶及其制备方法 | |
| US20200288736A1 (en) | Cultured Dairy Products and Method of Preparation | |
| CN104920605B (zh) | 一种热灌装发酵乳及其制备方法 | |
| BR112020010907A2 (pt) | composição láctea fermentada, processos para a preparação de uma composição láctea fermentada, inóculo e mistura | |
| EP3364766A1 (en) | Low sugar flavoured yogurt | |
| NO841333L (no) | Fremgangsmaate for fremstilling av fermenterte eller dyrkede meieriprodukter | |
| Sabooni et al. | Improvement of viability of probiotic bacteria, organoleptic qualities and physical characteristics in kefir using transglutaminase and xanthan | |
| WO2009147157A1 (en) | Instant yoghurt | |
| JP3878953B2 (ja) | ヨーグルトの製法およびそれにより得られたヨーグルト | |
| JP6901350B2 (ja) | 発酵乳飲料の製造方法 | |
| Supavititpatana et al. | The effect of partial replacement of non-fat dry milk with sodium caseinate on qualities of yogurt ice cream from coconut milk. | |
| Fox et al. | Chemistry and biochemistry of fermented milk products | |
| JP2002034462A (ja) | フローズンヨーグルトの製造法 | |
| BR112021002131A2 (pt) | processo para produção de um produto de queijo em pasta de leite fermentado | |
| JP2002238452A (ja) | 安定な固形ヨーグルトおよびその製造方法 | |
| US10827764B2 (en) | Pressurized spray device containing a low fat fermented dairy product |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190419 |