CN115989833A - Fermented dairy product and preparation method thereof - Google Patents
Fermented dairy product and preparation method thereof Download PDFInfo
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- CN115989833A CN115989833A CN202111217236.7A CN202111217236A CN115989833A CN 115989833 A CN115989833 A CN 115989833A CN 202111217236 A CN202111217236 A CN 202111217236A CN 115989833 A CN115989833 A CN 115989833A
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
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Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
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- Dairy Products (AREA)
Abstract
The invention relates to a fermented dairy product and a preparation method thereof. The preparation method of the fermented dairy product comprises the following steps: (1) batching: adding konjaku flour into raw milk, and obtaining premixed milk through first stirring; (2) fermentation: fermenting the premixed milk to obtain fermented milk. In the preparation method, the konjaku flour is added, so that the viscosity of the product can be improved, the water precipitation is reduced, and the stabilizer can be used.
Description
Technical Field
The invention relates to the technical field of fermented dairy products, in particular to a fermented dairy product and a preparation method thereof.
Background
Currently, food additives, in particular stabilizers, are indispensable in fermented milk and lactic acid bacteria beverage products. However, as public health awareness increases, there is an increasing interest in food additives. Therefore, how to reduce the addition of artificial food additives, especially stabilizers, in fermented milk and lactobacillus beverages to achieve the best possible naturalness is a current urgent problem to be solved.
Disclosure of Invention
The invention aims to provide a preparation method of a fermented dairy product, which can improve the viscosity of the product and reduce water precipitation by adding konjaku flour, and can play a role of a stabilizer.
Another object of the present invention is to provide a fermented dairy product prepared by the above preparation method.
In order to achieve the above purpose, the invention provides a preparation method of fermented dairy product, comprising the following steps: (1) batching: adding konjaku flour into raw milk, and obtaining premixed milk through first stirring; (2) fermentation: fermenting the premixed milk to obtain fermented milk.
According to some embodiments of the invention, one or both of the following steps are further included: homogenizing and sterilizing: homogenizing and sterilizing the premixed milk; and (3) refrigerating and post-ripening: and cooling the fermented milk to terminate fermentation, and then refrigerating and after-ripening.
According to some embodiments of the present invention, the above definition of konjak flour refers to flour made from konjak bulbs, the konjak flour having a particle size of 0.125mm (120 mesh) or less.
According to some embodiments of the invention, the raw milk is liquid milk. According to some embodiments of the invention, the first agitation is at a frequency of 200-500r/min.
According to some embodiments of the invention, the konjak flour is preferably added to the raw milk in the form of a sol.
According to some embodiments of the present invention, the sol is formed by dissolving konjak powder in a solvent and by second stirring, wherein the solvent is liquid milk, and the mass content of konjak powder in the sol is 1% -3%.
According to some embodiments of the invention, the temperature of dissolution is 50-60 ℃.
According to some embodiments of the invention, the second agitation is at a frequency of 800-1000r/min.
According to some embodiments of the invention, a sweetener is also added during the dosing step.
According to some embodiments of the invention, the homogenizing pressure is 30-40/160-180bar, the sterilizing temperature is 90-95 ℃, and the sterilizing time is 200-300 s.
According to some embodiments of the invention, the fermentation step is specifically: cooling the sterilized milk to 40-43 ℃, inoculating a starter, and fermenting at a constant temperature of 42+/-1 ℃ to obtain the fermented milk.
According to some embodiments of the invention, in the refrigerating and after-ripening step, the fermented milk is cooled to 2-6 ℃ for refrigerating and after-ripening.
The invention also provides a fermented dairy product, which comprises the following raw material components based on the total weight of the raw materials of the fermented dairy product: 90-95% of raw milk and 0.2-1% of konjaku flour.
According to some embodiments of the invention, the fermented dairy product comprises the following raw material components based on the total weight of the raw materials: 90-95% of raw milk, 0.2-1% of konjaku flour, 0.5-1.4% of protein component and 0.05-0.1% of starter.
According to some embodiments of the invention, the fermented dairy product further comprises a sweetener selected from at least one of white sugar, fructose and glucose, 4-8% based on the total weight of the raw materials of the fermented dairy product.
According to some embodiments of the invention, the protein component is selected from at least one of protein powder, casein, milk protein and whey protein. The above ferment comprises at least one of Lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium and Lactobacillus acidophilus.
The present invention also provides a premix milk composition comprising raw milk and konjaku flour, preferably comprising at least one of the following: 1) Based on the total weight of the raw materials of the premix milk composition, the premix milk composition comprises the following raw material components: 90-95% of raw milk and 0.2-1% of konjaku flour; 2) The premix milk composition is prepared by mixing the raw milk and konjaku flour at a first stirring frequency, preferably 200-500r/min; 3) The konjaku flour is in the form of sol; 4) The sol is formed by dissolving konjaku flour into a solvent and stirring the solvent by a second stirring, wherein the solvent is liquid milk, and the mass content of the konjaku flour in the sol is 1% -3%; preferably, the second stirring frequency is 800-1000r/min.
The invention also provides a fermented dairy product, which comprises the premixed dairy composition; preferably, the fermented dairy product further comprises 4-8% of a sweetener based on the total weight of the raw materials of the fermented dairy product, wherein the sweetener is selected from at least one of white granulated sugar, fructose and glucose; preferably, the fermented dairy product comprises the following raw material components based on the total weight of the raw materials: 90.2-96% of premixed milk composition, 0.5-1.4% of protein component, 0.05-0.1% of starter and 4-8% of sweetener; preferably, the protein component is selected from at least one of protein powder, casein, milk protein and whey protein.
The invention also provides application of the premixed milk composition in preparation of fermented milk products.
The fermented dairy product has the characteristics of good product state, no sediment, no water separation and the like in the shelf life. The konjaku flour component in the fermented dairy product is used as a high-quality water-soluble dietary fiber, and has various health functions of reducing blood fat, reducing blood sugar, inhibiting obesity, improving intestinal environment and the like.
Detailed Description
In order to more clearly understand the technical features, objects and advantages of the present invention, a further detailed description will now be made of the technical scheme of the present invention. It should be understood that the following detailed description is merely exemplary, and the technical solutions of the present invention are not limited to the following detailed description.
The invention aims to provide a preparation method of a fermented dairy product, wherein konjaku flour is added in the preparation method, so that the viscosity of the product can be improved, and the product can play a role of a stabilizer.
Another object of the present invention is to provide a fermented dairy product prepared by the above preparation method.
For this purpose, the invention provides a method for preparing a fermented dairy product, comprising the following steps:
(1) Raw milk standardization: carrying out standardized treatment on raw milk;
(2) And (3) batching: dissolving rhizoma Amorphophalli powder with solvent at 50-60deg.C (preferably 52deg.C, 55deg.C, and 55deg.C) and stirring at high speed (frequency of 800-1000r/min, preferably 900r/min, 950 r/min) to form sol (the mass content of rhizoma Amorphophalli powder in sol is 1% -3%, preferably 1%, 2%, 3%) and uniform state, adding sol and white sugar into the product, and mixing uniformly (frequency of 200-500r/min, preferably 300r/min, 350r/min, 400 r/min) to obtain premixed milk;
(3) Homogenizing and sterilizing: homogenizing the premixed milk (homogenizing pressure is 30-40/160-180bar, preferably 30/180 bar) and sterilizing (sterilizing temperature is 90-95deg.C, preferably 92 deg.C, 93 deg.C, 94 deg.C, sterilizing time is 200-300 s, preferably 220s, 250s, 280 s) to obtain sterilized milk;
(4) Fermentation: cooling the sterilized milk to 40-43 ℃ (preferably 41 ℃ and 42 ℃), inoculating a starter, and fermenting at 42+/-1 ℃ for about 4 hours until the acidity is 65 or more to obtain fermented milk;
(5) Refrigerating and post-ripening: cooling the fermented milk to 2-6 deg.c, preferably 3 deg.c, 4 deg.c and 5 deg.c, refrigerating, terminating fermentation and post-ripening.
The above konjak flour is preferably added to the raw milk in the form of a sol. The solvent may be liquid milk, preferably selected from raw milk, reconstituted milk, or from skimmed milk and partially skimmed milk.
The invention also provides a fermented dairy product, which comprises the following raw material components based on the total weight of the raw materials of the fermented dairy product: 90 to 95 percent (preferably 92.75 percent, 92.92 percent, 93.5 percent, 94 percent), 0.2 to 1 percent (preferably 0.3 percent, 0.5 percent, 0.8 percent) of konjak flour, 0.5 to 1.4 percent (preferably 0.6 percent, 0.7 percent, 0.8 percent, 1.0 percent, 1.2 percent) of protein component, 4 to 8 percent (preferably 4.5 percent, 5 percent, 6 percent, 7 percent) of sweetener, and 0.05 to 0.1 percent (preferably 0.06 percent, 0.07 percent, 0.08 percent, 0.09 percent) of leavening agent.
The konjak flour is a powder obtained by pulverizing konjak by mechanical processing, preferably the konjak flour has a particle size of not more than 0.125mm (120 mesh) and a purity of not less than 90%.
The protein component is at least one selected from protein powder, casein, milk protein and whey protein. The sweetener is at least one selected from white sugar, fructose and glucose. The above ferment comprises at least one of Lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium and Lactobacillus acidophilus.
The present invention also provides a premix milk composition comprising raw milk and konjaku flour, preferably comprising at least one of the following: 1) Based on the total weight of the raw materials of the premix milk composition, the premix milk composition comprises the following raw material components: 90-95% of raw milk and 0.2-1% of konjaku flour; 2) The premix milk composition is prepared by mixing the raw milk and konjaku flour at a first stirring frequency, preferably 200-500r/min; 3) The konjaku flour is in the form of sol; 4) The sol is formed by dissolving konjak powder into a solvent and stirring the solvent by a second stirring, wherein the solvent is liquid milk, such as one or more of raw milk, reconstituted milk, skimmed milk and partially skimmed milk, and the mass content of konjak powder in the sol is 1% -3%; preferably, the second stirring frequency is 800-1000r/min.
The invention also provides a fermented dairy product, which comprises the premixed dairy composition; preferably, the fermented dairy product further comprises 4-8% of a sweetener based on the total weight of the raw materials of the fermented dairy product, wherein the sweetener is selected from at least one of white granulated sugar, fructose and glucose; preferably, the fermented dairy product comprises the following raw material components based on the total weight of the raw materials: 90.2-96% of premixed milk composition, 0.5-1.4% of protein component, 0.05-0.1% of starter and 4-8% of sweetener; preferably, the protein component is selected from at least one of protein powder, casein, milk protein and whey protein.
The invention also provides application of the premixed milk composition in preparation of fermented milk products.
The fermented dairy product has rich flavor and fine texture, not only has good performance in shelf life, but also has the effects of reducing blood fat and blood sugar, inhibiting obesity, improving intestinal environment and the like.
The expression "about" in the present invention means that the specific value and reasonable extension within + -5% of the value are still included in the scope of the claimed invention. In addition, unless otherwise indicated, specific values representing amounts, volumes, or temperatures, etc. of the present invention also include reasonable extensions within the range of ±5% of the value. Such as 5% for all values in the range of (5-5 x 0.05)% - (5+5 x 0.05)%, inclusive.
Examples
The experimental methods and apparatus used in the following examples are conventional methods and apparatus unless otherwise specified.
Materials, reagents and the like used in the examples described below are commercially available unless otherwise specified.
The starter used in examples 1 to 3 and comparative examples 1 to 9 below was selected from the group consisting of a mixed strain of premium1.0 (the strain mainly comprising Lactobacillus bulgaricus and Streptococcus thermophilus) belonging to Hansen, and konjaku flour having a particle size of 0.125mm (120 mesh) and a purity of 90% or more.
Example 1
The embodiment provides a fermented dairy product, which comprises the following raw materials in parts by weight: 92.75% of raw milk, 7% of white granulated sugar, 0.2% of konjaku flour and 0.05% of starter.
The preparation method comprises the following specific steps:
(1) Raw milk standardization: carrying out standardized treatment on raw milk to obtain standard milk;
(2) And (3) batching: dissolving konjak powder in milk at about 55 ℃ and stirring at high speed to form sol (the mass content of konjak powder in the sol is 1%), wherein the rotating speed is 800r/min to a uniform state, adding the sol and white granulated sugar into the standard milk obtained in the step (1), and reducing the rotating speed to 350r/min and mixing uniformly to obtain premixed milk;
(3) Homogenizing and sterilizing: homogenizing the premixed milk obtained in the step (2) under the homogenizing pressure of 30/180 bar; sterilizing at 95deg.C for 300s to obtain sterilized milk;
(4) Fermentation: cooling the sterilized milk obtained in the step (3) to 43 ℃, proportionally inoculating a starter, fermenting at a constant temperature of 42+/-1 ℃, and stopping fermenting when the acidity is more than 65 ℃ for about 4 hours to obtain fermented milk;
(5) Refrigerating and post-ripening: and (3) cooling the fermented milk obtained in the step (4) to 4 ℃ for refrigeration, terminating fermentation and carrying out after-ripening.
Example 2
The embodiment provides a fermented dairy product, which comprises the following raw materials in parts by weight: 92.92% of defatted or low-fat raw milk, 6% of white granulated sugar, 1% of konjaku flour and 0.08% of starter.
The preparation method comprises the following specific steps:
(1) Raw milk standardization: carrying out standardized treatment on raw milk to obtain standard milk;
(2) And (3) batching: dissolving konjak powder in milk at about 55 ℃ and stirring at high speed to form sol (the mass content of konjak powder in the sol is 3%), wherein the rotating speed is 1000r/min to a uniform state, adding the sol and white granulated sugar into the standard milk obtained in the step (1), and reducing the rotating speed to 500r/min and mixing uniformly to obtain premixed milk;
(3) Homogenizing and sterilizing: homogenizing the premixed milk obtained in the step (2) under the homogenizing pressure of 30/180 bar; sterilizing at 95deg.C for 300s to obtain sterilized milk;
(4) Fermentation: cooling the sterilized milk obtained in the step (3) to 43 ℃, proportionally inoculating a starter, and fermenting at 42+/-1 ℃ for about 4 hours at constant temperature until the acidity is more than 65 ℃ to obtain fermented milk;
(5) Refrigerating and post-ripening: and (3) cooling the fermented milk obtained in the step (4) to 4 ℃ for refrigeration, terminating fermentation and carrying out after-ripening.
Example 3
The embodiment provides a fermented dairy product, which comprises the following raw materials in parts by weight: raw milk 93.5%, white granulated sugar 4.5%, concentrated milk protein powder 1.4%, konjaku flour 0.5% and starter 0.1%.
The preparation method comprises the following specific steps:
(1) Raw milk standardization: carrying out standardized treatment on raw milk to obtain standard milk;
(2) And (3) batching: dissolving konjak powder in milk at about 55 ℃ and stirring at high speed to form sol (the mass content of konjak powder in the sol is 2%), wherein the rotating speed is 900r/min to a uniform state, adding the sol, white granulated sugar and protein powder into the standard milk obtained in the step (1), and reducing the rotating speed to 400r/min and uniformly mixing to obtain premixed milk;
(3) Homogenizing and sterilizing: homogenizing the premixed milk obtained in the step (2) under the homogenizing pressure of 30/180 bar; sterilizing at 95deg.C for 300s to obtain sterilized milk;
(4) Fermentation: cooling the sterilized milk obtained in the step (3) to 43 ℃, proportionally inoculating a starter, and fermenting at 42+/-1 ℃ for about 4 hours at constant temperature until the acidity is more than 65 ℃ to obtain fermented milk;
(5) Refrigerating and post-ripening: and (3) cooling the fermented milk obtained in the step (4) to 4 ℃ for refrigeration, terminating fermentation and carrying out after-ripening.
Comparative example 1
The comparative example provides a fermented dairy product, which comprises the following raw materials in parts by weight: raw milk 92.85%, white granulated sugar 7%, konjaku flour 0.1% and a starter 0.05%.
The preparation method comprises the following specific steps:
(1) Degreasing raw milk: degreasing fresh cow milk by a separator to prepare low-fat milk;
(2) And (3) batching: dissolving konjak powder in milk at about 55 ℃ and stirring at high speed to form sol (the mass content of konjak powder in the sol is 1%), wherein the rotating speed is 800r/min to a uniform state, adding the sol, white granulated sugar and protein powder into the low-fat milk obtained in the step (1), and reducing the rotating speed to 350r/min to be uniformly mixed to obtain premixed milk;
(3) Homogenizing and sterilizing: homogenizing the premixed milk obtained in the step (2) under the homogenizing pressure of 30/180 bar; sterilizing at 95deg.C for 300s to obtain sterilized milk;
(4) Fermentation: cooling the sterilized milk obtained in the step (3) to 43 ℃, proportionally inoculating a starter, and fermenting at 42+/-1 ℃ for about 4 hours at constant temperature until the acidity is more than 65 ℃ to obtain fermented milk;
(5) Refrigerating and post-ripening: and (3) cooling the fermented milk obtained in the step (4) to 4 ℃ for refrigeration, terminating fermentation and carrying out after-ripening.
Comparative example 2
The comparative example provides a fermented dairy product, which comprises the following raw materials in parts by weight: 94.2% of raw milk, 4.5% of white granulated sugar, 1.2% of konjak powder and 0.1% of a starter.
The preparation method comprises the following specific steps:
(1) Raw milk standardization: carrying out standardized treatment on raw milk to obtain standard milk;
(2) And (3) batching: dissolving konjak powder in milk at about 55 ℃ and stirring at high speed to form sol (the mass content of konjak powder in the sol is 3%), wherein the rotating speed is 1000r/min to a uniform state, adding the sol, white granulated sugar and protein powder into the standard milk obtained in the step (1), and reducing the rotating speed to 500r/min and uniformly mixing to obtain premixed milk;
(3) Homogenizing and sterilizing: homogenizing the premixed milk obtained in the step (2) under the homogenizing pressure of 30/180 bar; sterilizing at 95deg.C for 300s to obtain sterilized milk;
(4) Fermentation: cooling the sterilized milk obtained in the step (3) to 43 ℃, proportionally inoculating a starter, and fermenting at 42+/-1 ℃ for about 4 hours at constant temperature until the acidity is more than 65 ℃ to obtain fermented milk;
(5) Refrigerating and post-ripening: and (3) cooling the fermented milk obtained in the step (4) to 4 ℃ for refrigeration, terminating fermentation and carrying out after-ripening.
Comparative example 3
The comparative example provides a fermented dairy product, which comprises the following raw materials in parts by weight: 92.9% of raw milk, 7% of white granulated sugar and 0.1% of starter.
The preparation method comprises the following specific steps:
(1) Raw milk standardization: carrying out standardized treatment on raw milk to obtain standard milk;
(2) And (3) batching: adding white granulated sugar into the standard milk obtained in the step (1), and uniformly mixing at about 55 ℃ at the mixing speed of 300r/min to obtain premixed milk;
(3) Homogenizing and sterilizing: homogenizing the premixed milk obtained in the step (2) under the homogenizing pressure of 30/180 bar; sterilizing at 95deg.C for 300s to obtain sterilized milk;
(4) Fermentation: cooling the sterilized milk obtained in the step (3) to 43 ℃, proportionally inoculating a starter, and fermenting at 42+/-1 ℃ for about 4 hours at constant temperature until the acidity is more than 65 ℃ to obtain fermented milk;
(5) Refrigerating and post-ripening: and (3) cooling the fermented milk obtained in the step (4) to 4 ℃ for refrigeration, terminating fermentation and carrying out after-ripening.
Comparative example 4
The comparative example provides a fermented dairy product, which comprises the following raw materials in parts by weight: 92.2% of raw milk, 7% of white granulated sugar, 0.4% of starch, 0.3% of pectin and 0.1% of starter.
The preparation method comprises the following specific steps:
(1) Raw milk standardization: carrying out standardized treatment on raw milk to obtain standard milk;
(2) And (3) batching: adding white granulated sugar, pectin and starch into the standard milk obtained in the step (1), uniformly mixing at about 55 ℃, and obtaining premixed milk at a mixing speed of 500r/min;
(3) Homogenizing and sterilizing: homogenizing the premixed milk obtained in the step (2) under the homogenizing pressure of 30/180 bar; sterilizing at 95deg.C for 300s to obtain sterilized milk;
(4) Fermentation: cooling the sterilized milk obtained in the step (3) to 43 ℃, proportionally inoculating a starter, and fermenting at 42+/-1 ℃ for about 4 hours at constant temperature until the acidity is more than 65 ℃ to obtain fermented milk;
(5) Refrigerating and post-ripening: and (3) cooling the fermented milk obtained in the step (4) to 4 ℃ for refrigeration, terminating fermentation and carrying out after-ripening.
Comparative example 5
The comparative example provides a fermented dairy product, which comprises the following raw materials in parts by weight: 92% of raw milk, 7% of white granulated sugar, 0.5% of pectin, 0.4% of diacetyl tartaric acid mono-diglyceride and 0.1% of starter.
The preparation method comprises the following specific steps:
(1) Raw milk standardization: carrying out standardized treatment on raw milk to obtain standard milk;
(2) And (3) batching: adding white granulated sugar, pectin and diacetyl tartaric acid mono-diglyceride into the standard milk obtained in the step (1), uniformly mixing at about 55 ℃, and obtaining premixed milk at a mixing speed of 500r/min;
(3) Homogenizing and sterilizing: homogenizing the premixed milk obtained in the step (2) under the homogenizing pressure of 30/180 bar; sterilizing at 95deg.C for 300s to obtain sterilized milk;
(4) Fermentation: cooling the sterilized milk obtained in the step (3) to 43 ℃, proportionally inoculating a starter, and fermenting at 42+/-1 ℃ for about 4 hours at constant temperature until the acidity is more than 65 ℃ to obtain fermented milk;
(5) Refrigerating and post-ripening: and (3) cooling the fermented milk obtained in the step (4) to 4 ℃ for refrigeration, terminating fermentation and carrying out after-ripening.
Comparative example 6
The comparative example provides a fermented dairy product, which comprises the following raw materials in parts by weight: 92.75% of raw milk, 7% of white granulated sugar, 0.2% of konjaku flour and 0.05% of starter.
The preparation method comprises the following specific steps:
(1) Raw milk standardization: carrying out standardized treatment on raw milk to obtain standard milk;
(2) And (3) batching: directly adding white granulated sugar and konjaku flour into the standard milk obtained in the step (1), uniformly mixing at about 55 ℃ at the mixing speed of 350r/min to obtain premixed milk;
(3) Homogenizing and sterilizing: homogenizing the premixed milk obtained in the step (2) under the homogenizing pressure of 30/180 bar; sterilizing at 95deg.C for 300s to obtain sterilized milk;
(4) Fermentation: cooling the sterilized milk obtained in the step (3) to 43 ℃, proportionally inoculating a starter, and fermenting at 42+/-1 ℃ for about 4 hours at constant temperature until the acidity is more than 65 ℃ to obtain fermented milk;
(5) Refrigerating and post-ripening: and (3) cooling the fermented milk obtained in the step (4) to 4 ℃ for refrigeration, terminating fermentation and carrying out after-ripening.
Verification test
1. Product stability
The fermented dairy products produced in examples 1-3 and comparative examples 1-6 were stored under refrigerated conditions (2-6 ℃) and observed during shelf life (30 d). The stability results are detailed in Table 1.
TABLE 1
As can be seen from Table 1, the stability of the products of examples 1, 2 and 3 is significantly higher than that of comparative examples 1, 2 and 3, and the stability effect due to fat reduction or protein improvement can be solved, and even better effect than that of comparative examples 4 and 5 can be achieved. Comparative example 6 shows that konjak flour is added in a manner of pre-dissolving with a solvent and then adding, if added together with other raw materials, the konjak flour is liable to cause caking and clogging. In the observation period of one month, each index of the products of the examples 1, 2 and 3 is normal, and no abnormality exists, which indicates that the shelf life of the products can be prolonged.
2. Product viscosity
The viscosities (measuring instrument: dynamic Shear Rheometer (DSR) 102e, rotor type CC27 49237, measuring temperature: 20 ℃ C.) of the fermented dairy products of examples 1 to 3 and comparative examples 1 to 6, respectively, were measured, and the specific measurement results are shown in Table 2.
TABLE 2
| Viscosity (mPas) | |
| Example 1 | 877.63 |
| Example 2 | 812.46 |
| Example 3 | 946.27 |
| Comparative example 1 | 527.48 |
| Comparative example 2 | 1264.57 |
| Comparative example 3 | 489.31 |
| Comparative example 4 | 824.45 |
| Comparative example 5 | 767.96 |
| Comparative example 6 | 2108.74 |
As is clear from Table 2, the addition of konjak flour can appropriately increase the viscosity of the product.
3. Taste testing
The fermented dairy products prepared in examples 1-3 and comparative examples 1-6 were subjected to taste tests, scoring 3 dimensions from flavor, state (consistency) and overall preference, and a score of 10 points full, with a higher score representing a better product and a more popular score, resulting in an average score of 60 testers. The specific results are shown in Table 3.
TABLE 3 Table 3
As is clear from Table 3, the fermented milks of examples 1, 2 and 3 were normal in flavor, free from off-flavors, remarkably improved in product state, and more favored by the testers.
4. Frequency control test for high-speed stirring of konjaku flour and milk
Under otherwise identical conditions, merely changing the frequency of the formation of the sol by stirring the konjac flour with milk at a high speed gave different results as shown in Table 4 below:
TABLE 4 Table 4
As is clear from Table 4, the konjak flour was not uniformly mixed at a high stirring frequency of less than 800r/min, and particles having different sizes were easily formed, whereas the viscosity of the sol was greatly increased at a speed of 1000r/min or more, which resulted in irreversible changes, and only the konjak flour obtained at a speed of 800-1000r/min was uniformly mixed, and the sol state was uniform.
5. Frequency control test for uniform mixing of sol and product
Under otherwise identical conditions, merely varying the frequency of mixing and stirring the sol with the product gave different results as shown in Table 5 below:
TABLE 5
| Mixing and stirring frequency | Sample state |
| 200r/min or less | The dispersion is uneven, and colloid or sediment is easy to exist. |
| 200-500r/min | Uniformly mixing, and stabilizing the product state. |
| 500r/min or more | Foam which is not easy to eliminate is formed, and the influence is affectedAnd performing subsequent homogenizing, sterilizing, fermenting and other operations. |
As is clear from Table 5, the mixing frequency was not uniform at a value of less than 200r/min, and it was found that the mixture was not uniform, and that the mixture was easily colloidal or precipitated, and at a value of 500r/min or more, foam was formed, which was not easily eliminated, and only the sample obtained at 200 to 500r/min was stable in state and uniform in mixing.
The foregoing is only a preferred embodiment of the present invention. It will be understood that various modifications, combinations, alterations, or substitutions of the details and features of the invention may be made by those skilled in the art without departing from the spirit and nature of the invention. Such modifications, combinations, variations, or alternatives are also to be understood as being included within the scope of the invention as claimed.
Claims (13)
1. A method of preparing a fermented dairy product, comprising the steps of:
(1) And (3) batching: adding konjaku flour into raw milk, and obtaining premixed milk through first stirring;
(2) Fermentation: fermenting the premixed milk to obtain fermented milk.
2. The method of manufacturing according to claim 1, further comprising one or both of the following steps:
homogenizing and sterilizing steps performed after the dosing step, before the fermentation step: homogenizing and sterilizing the premixed milk;
a refrigerated after-ripening step performed after the fermentation step: and cooling the fermented milk to terminate fermentation, and then refrigerating and after-ripening.
3. The method of claim 1, wherein the first agitation is at a frequency of 200-500r/min.
4. The preparation method according to claim 1, wherein the konjak flour is added to the raw milk in the form of a sol.
5. The preparation method according to claim 4, wherein the sol is formed by dissolving konjak flour in a solvent and by second stirring, wherein the solvent is liquid milk, and the mass content of konjak flour in the sol is 1% -3%.
6. The method of claim 5, wherein the dissolution temperature is 50-60 ℃; the frequency of the second stirring is 800-1000r/min.
7. A fermented dairy product, characterized by comprising the following raw material components, based on the total weight of the raw materials of the fermented dairy product: 90-95% of raw milk and 0.2-1% of konjaku flour.
8. The fermented dairy product according to claim 7, characterized in that it comprises the following raw material components, based on the total weight of the raw materials of the fermented dairy product: 90-95% of raw milk, 0.2-1% of konjaku flour, 0.5-1.4% of protein component and 0.05-0.1% of starter.
9. The fermented dairy product according to claim 7 or 8, characterized in that the fermented dairy product further comprises a sweetener selected from at least one of white granulated sugar, fructose and glucose, 4-8% based on the total weight of the raw materials of the fermented dairy product.
10. The fermented dairy product according to claim 8, wherein the protein component is selected from at least one of protein powder, casein, milk protein and whey protein.
11. A premix milk composition comprising raw milk and konjaku flour, preferably comprising at least one of the following features:
1) Based on the total weight of the raw materials of the premix milk composition, the premix milk composition comprises the following raw material components: 90-95% of raw milk and 0.2-1% of konjaku flour;
2) The premix milk composition is prepared by mixing the raw milk and konjaku flour at a first stirring frequency, preferably 200-500r/min;
3) The konjaku flour is in the form of sol;
4) The sol is formed by dissolving konjaku flour into a solvent and stirring the solvent by a second stirring, wherein the solvent is liquid milk, and the mass content of the konjaku flour in the sol is 1% -3%; preferably, the second stirring frequency is 800-1000r/min.
12. A fermented dairy product, characterized in that it comprises the premix milk composition of claim 11; preferably, the fermented dairy product further comprises 4-8% of a sweetener based on the total weight of the raw materials of the fermented dairy product, wherein the sweetener is selected from at least one of white granulated sugar, fructose and glucose; preferably, the fermented dairy product comprises the following raw material components based on the total weight of the raw materials: 90.2-96% of premixed milk composition, 0.5-1.4% of protein component, 0.05-0.1% of starter and 4-8% of sweetener; preferably, the protein component is selected from at least one of protein powder, casein, milk protein and whey protein.
13. Use of a premix milk composition according to claim 11 for the preparation of a fermented dairy product.
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