CN1097095A

CN1097095A - Fresh-keeping flavour sour milk product

Info

Publication number: CN1097095A
Application number: CN 93107787
Authority: CN
Inventors: 汪群
Original assignee: Individual
Current assignee: Individual
Priority date: 1993-07-07
Filing date: 1993-07-07
Publication date: 1995-01-11

Abstract

The invention provides a kind of sour milk product and preparation method thereof.

This sour milk product, be that primary raw material is made through operations such as batching, sterilization, cooling, lactobacillus-fermented, packing, sterilizations with cow's milk or milk powder, carbohydrate.This product contains biodiasmin or nonactive lactic acid bacteria, product and is fluid and has structural state, no grumeleuse, particle, structural state uniform and smooth as rare cream, and local flavor is various.Product can be preserved 1～6 month under normal temperature (25 ℃) condition.Product has raciness, is convenient to drink, and need not refrigerate, and is applicable to family and personal consumption, the convenient characteristics of storing and transporting.

Description

Fresh-keeping flavour sour milk product

The present invention relates to a kind of cooperation and processing method that contains biodiasmin or nonactive lactobacillus yogurt goods, particularly product is fluid and has butter structure, sour milk can become the different sour milk product of local flavor with ingredient groups such as vegetables, fruit, nut, honey, spices, Chinese herbal medicines, and its shelf-life considerably beyond traditional yogurt, the shelf-life is no less than one month at normal temperatures.

The kind of traditional yogurt has solidification type yoghourt and stirred yoghurt.The solidification type yoghourt structural state is curdled appearance, contains broken sour milk solidified particle and typical local food particle in the agitating type, and the shelf-life only is 72 hours when 2-10 ℃ of condition stored, and transportation and sale should be carried out under refrigerated condition, can not satisfy market demand.Sour milk long preservation at normal temperatures generally adopts heat treatment, killing the microorganism in the sour milk, thereby keeps sour milk fresh, but can not keep the activity of lactobacillus.(can with reference to " dairy products handbook Sweden Ah method one draws and cuts down company and compile), Chinese patent publication number CN1053993A producing method for activiated lactacidase milk tablet, the method for CN1054350A fermented food product, CN1056398A sour milk beverage all do not have with the present invention identical.

Task of the present invention provides a kind of novel sour milk product, it is fluid, be endowed the structural state as rare cream, no grumeleuse, particle, structural state uniform and smooth, and has multiple local flavor, under normal temperature (25 ℃) condition, preserved 1-6 month, and especially can in the shelf-life of regulation, make the lactobacillus in the goods keep active.

Task of the present invention is finished by following scheme.

1, raw material cooperates:

The raw material cooperation sees Table 1.

Table 1

Material name	Use level %
		Whole milk or defatted milk	40.0-90.0
Full egg	5-15
		Typical local food	2-15
Lactic acid bacteria culture	1-5
		White granulated sugar	0-15
Food acids	0.1-0.4
		Lactic acid bacteria grows and promotes material	0.2-1.0
Emulsifying agent	0.1-0.4
		Stabilizing agent	0.1-1.0
Quality improver	0.1-1.0
		Spices	In right amount
Pigment	In right amount
		Water	Add water to 100

By the technical program prescription make sour milk product use whole milk, defatted milk or with restore the milk of system again that milk powder makes all can, egg can use fresh full egg or all can with the product of dried whole hen egg, yolk powder recovery.Lactic acid bacteria culture that this prescription uses is the mixture of Streptomyces thermophilus and Bulgarian Lactobacillus, and the ratio of streptococcus lactis number and Bulgarian Lactobacillus number is 0.5-10.0.When the acidity of goods can not added food acids completely as a supplement,, obtain satisfied local flavor to adjust sugar-acid ratio.The food acids mixture cooperates as follows, lactic acid 40-60%, citric acid 10-40%, malic acid 0-10%.For improving the stability of goods, need to add stabilizing agent, this stabilizer blend cooperates as follows: guar gum 10-40%, sanlose 10-30%, agar 2-10%, starch 20-60%.

2, key point for process:

Production technology is described in conjunction with the accompanying drawings.

2,1. 1 operation prepares acidified milk

To be cooled to 38-45 ℃ through the milk of sterilization processing, and add the lactic acid bacteria culture of 1-5% and inoculate, and cultivation make PH be less than 5.0 under 38-45 ℃ of condition, is cooled to 10 ℃ and makes PH reach 4.1-4.2.

2,2. acidified milk is aging for 2 operations

The acidified milk fragmentation is placed on 5-10 ℃,, makes acidified milk become the soft curd milk that quality is very soft, be full of whey through 12-18 hour.

2, the mixing and the sterilization of auxiliary materials such as 3 typical local food, white granulated sugar, food additives

After fully mixing, be cooled to less than 70 ℃ of conditions standby through sterilization in 20 minutes various auxiliary materials at 90 ℃.As the figure operation 3., operation 4..

2, the mixing of 4 acidified milks and pH value are regulated, as Fig. 1 operation 5

The mixture of acidified milk and 2,3 preparations is fully mixed, and measure pH value, pH value is between 3.7-5.0.Acidity is not enough or high usable acid liquid mixture or quality improver adjusting.

2,5 homogeneous and cooling

With 2,4 the preparation mixtures at 40-70 ℃, homogeneous under the 10-20Mpa.Material behind the homogeneous should be cooled to 2-10 ℃ immediately.

2,6 blending

Material behind the homogeneous adds spices and stirs.

2,7 sterilizations

Answer disinfection after the packing of product.Sterilisation temp is 62-70 ℃ when producing the active lactic acid bacteria yoghurt, time 15-30 minute.Sterilisation temp is 90-95 ℃ when producing nonactive lactobacillus yogurt, time 5-20 minute.

Claims

1, a kind of is the sour milk product that primary raw material is made through operations such as batching, sterilization, cooling, lactobacillus-fermented, packing, sterilizations with cow's milk or milk powder, carbohydrate, it is characterized in that: product is no less than one month in the normal temperature condition storage shelf-life, and contains biodiasmin or nonactive lactic acid bacteria.

2, product according to claim 1, it is characterized in that product is made used lactic acid bacteria culture and the contained lactic acid bacteria of finished product is streptococcus thermophilus and Bulgarian Lactobacillus, streptococcus thermophilus and Bulgarian Lactobacillus are counted proportional numerical value between 0.5-10.0.In its finished product based on streptococcus thermophilus.

3,, it is characterized in that the lactobacillus-fermented temperature is between 38.0～45.0 ℃ according to the described product of claim 1.

4, according to the described product of claim 1, it is characterized in that adding in the product promotion lactic acid bacteria growth material is brewer's wort or corn saccharification liquid, and its ratio is 0.2～1.0%.

5,, it is characterized in that product carries out disinfection after packing according to the described product of claim 1.When product contained biodiasmin, sterilisation temp was 62～70 ℃, 15～30 minutes time.When product contained nonactive lactic acid bacteria, sterilisation temp was 90～95 ℃, 5～20 minutes time.

6, a kind of is primary raw material with cow's milk or milk powder, carbohydrate, the sour milk product of making through operations such as batching, sterilization, cooling, lactobacillus-fermenteds, it is characterized in that yoghurt at lactobacillus-fermented after aging, and add auxiliary materials such as (or not adding) typical local food, food additives, homogeneous makes goods have following characteristic before packing:

A, structural state are the fluid of uniform and smooth, have butyraceous structure.

B, have add the color and luster of typical local food.

C, have add typical local food and mix back flavour and local flavor with sour milk.

7,, it is characterized in that this products material use level is as described below according to the described product of claim 6.Whole milk or defatted milk (or suitable milk powder) 40-90.0%, lactic acid bacteria culture 1-5%, white granulated sugar 10-15%, shell egg (or suitable powdered egg) 5-15%, typical local food 2-15%, food acids 0.1-0.4%, stabilizing agent 0.1-1.0%, quality improver (natrium citricum or calcium carbonate) 0.1-1.0%.

8, according to claim 6 and 7 described products, it is characterized in that the cooperation of stabilizer blend is as described below.Guar gum 10-40%, sodium carboxymethylcellulose 10-30%, agar 2-10%, starch 20-60%.

9, according to claim 6 and 7 described products, it is characterized in that the cooperation of food acids is as described below.Lactic acid 40-60%, citric acid 10-40%, malic acid 0-10%.

10,, it is characterized in that product need carry out homogeneous before packing according to the described product of claim 6.The method of homogeneous is homogenizing temperature 40-70 ℃, operating pressure 10-20Mpa.