CN116019144A - Yoghurt and preparation method thereof - Google Patents
Yoghurt and preparation method thereof Download PDFInfo
- Publication number
- CN116019144A CN116019144A CN202111248512.6A CN202111248512A CN116019144A CN 116019144 A CN116019144 A CN 116019144A CN 202111248512 A CN202111248512 A CN 202111248512A CN 116019144 A CN116019144 A CN 116019144A
- Authority
- CN
- China
- Prior art keywords
- milk
- treatment
- membrane
- liquid
- permeate
- 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 60
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 239000007788 liquid Substances 0.000 claims abstract description 80
- 230000001954 sterilising effect Effects 0.000 claims abstract description 79
- 239000012528 membrane Substances 0.000 claims abstract description 77
- 238000000855 fermentation Methods 0.000 claims abstract description 64
- 230000004151 fermentation Effects 0.000 claims abstract description 64
- 239000000047 product Substances 0.000 claims abstract description 43
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 43
- 239000012466 permeate Substances 0.000 claims abstract description 40
- 108060003951 Immunoglobulin Proteins 0.000 claims abstract description 27
- 102000018358 immunoglobulin Human genes 0.000 claims abstract description 27
- 238000002156 mixing Methods 0.000 claims abstract description 25
- 239000000463 material Substances 0.000 claims abstract description 24
- 230000014759 maintenance of location Effects 0.000 claims abstract description 23
- 230000000149 penetrating effect Effects 0.000 claims abstract description 15
- 108010063045 Lactoferrin Proteins 0.000 claims abstract description 14
- 102000010445 Lactoferrin Human genes 0.000 claims abstract description 14
- CSSYQJWUGATIHM-IKGCZBKSSA-N l-phenylalanyl-l-lysyl-l-cysteinyl-l-arginyl-l-arginyl-l-tryptophyl-l-glutaminyl-l-tryptophyl-l-arginyl-l-methionyl-l-lysyl-l-lysyl-l-leucylglycyl-l-alanyl-l-prolyl-l-seryl-l-isoleucyl-l-threonyl-l-cysteinyl-l-valyl-l-arginyl-l-arginyl-l-alanyl-l-phenylal Chemical compound C([C@H](N)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CS)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCSC)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CC(C)C)C(=O)NCC(=O)N[C@@H](C)C(=O)N1CCC[C@H]1C(=O)N[C@@H](CO)C(=O)N[C@@H]([C@@H](C)CC)C(=O)N[C@@H]([C@@H](C)O)C(=O)N[C@@H](CS)C(=O)N[C@@H](C(C)C)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](C)C(=O)N[C@@H](CC=1C=CC=CC=1)C(O)=O)C1=CC=CC=C1 CSSYQJWUGATIHM-IKGCZBKSSA-N 0.000 claims abstract description 14
- 235000021242 lactoferrin Nutrition 0.000 claims abstract description 14
- 229940078795 lactoferrin Drugs 0.000 claims abstract description 14
- 235000013336 milk Nutrition 0.000 claims description 73
- 239000008267 milk Substances 0.000 claims description 73
- 210000004080 milk Anatomy 0.000 claims description 73
- 238000004659 sterilization and disinfection Methods 0.000 claims description 51
- 238000000034 method Methods 0.000 claims description 36
- 238000007872 degassing Methods 0.000 claims description 29
- 239000000203 mixture Substances 0.000 claims description 27
- 238000002635 electroconvulsive therapy Methods 0.000 claims description 23
- 230000008569 process Effects 0.000 claims description 18
- 238000000108 ultra-filtration Methods 0.000 claims description 16
- 235000014897 Streptococcus lactis Nutrition 0.000 claims description 15
- 239000012465 retentate Substances 0.000 claims description 14
- 102000004407 Lactalbumin Human genes 0.000 claims description 9
- 108090000942 Lactalbumin Proteins 0.000 claims description 9
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 9
- 102000008192 Lactoglobulins Human genes 0.000 claims description 9
- 108010060630 Lactoglobulins Proteins 0.000 claims description 9
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 9
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 9
- 235000021241 α-lactalbumin Nutrition 0.000 claims description 9
- 108010023244 Lactoperoxidase Proteins 0.000 claims description 8
- 102000045576 Lactoperoxidases Human genes 0.000 claims description 8
- 229940057428 lactoperoxidase Drugs 0.000 claims description 8
- 238000009928 pasteurization Methods 0.000 claims description 8
- 235000018102 proteins Nutrition 0.000 claims description 6
- 102000004169 proteins and genes Human genes 0.000 claims description 6
- 108090000623 proteins and genes Proteins 0.000 claims description 6
- 235000015140 cultured milk Nutrition 0.000 claims description 4
- 239000012530 fluid Substances 0.000 claims description 4
- 235000021243 milk fat Nutrition 0.000 claims description 3
- 150000001413 amino acids Chemical class 0.000 claims description 2
- 241000194035 Lactococcus lactis Species 0.000 claims 4
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims 2
- 241000894007 species Species 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 7
- 238000005516 engineering process Methods 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 235000020247 cow milk Nutrition 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 3
- 239000011148 porous material Substances 0.000 description 18
- 239000000243 solution Substances 0.000 description 18
- 235000021552 granulated sugar Nutrition 0.000 description 15
- 239000003381 stabilizer Substances 0.000 description 12
- 244000057717 Streptococcus lactis Species 0.000 description 11
- 102000007544 Whey Proteins Human genes 0.000 description 11
- 108010046377 Whey Proteins Proteins 0.000 description 11
- 239000002994 raw material Substances 0.000 description 10
- 229920001817 Agar Polymers 0.000 description 9
- 239000008272 agar Substances 0.000 description 9
- 235000010419 agar Nutrition 0.000 description 9
- 229920002472 Starch Polymers 0.000 description 8
- 235000013365 dairy product Nutrition 0.000 description 8
- 239000000843 powder Substances 0.000 description 8
- 235000019698 starch Nutrition 0.000 description 8
- 239000008107 starch Substances 0.000 description 8
- 235000021119 whey protein Nutrition 0.000 description 8
- 241000283690 Bos taurus Species 0.000 description 7
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 7
- 238000013329 compounding Methods 0.000 description 7
- 239000006071 cream Substances 0.000 description 7
- 244000005700 microbiome Species 0.000 description 7
- 230000001105 regulatory effect Effects 0.000 description 7
- 102000014171 Milk Proteins Human genes 0.000 description 6
- 108010011756 Milk Proteins Proteins 0.000 description 6
- 239000000654 additive Substances 0.000 description 6
- 235000021239 milk protein Nutrition 0.000 description 6
- 238000012216 screening Methods 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 238000011160 research Methods 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- 229910001868 water Inorganic materials 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 230000001580 bacterial effect Effects 0.000 description 4
- 238000011049 filling Methods 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 230000035939 shock Effects 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 239000005862 Whey Substances 0.000 description 3
- 210000000481 breast Anatomy 0.000 description 3
- 239000005018 casein Substances 0.000 description 3
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 3
- 235000021240 caseins Nutrition 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 238000009849 vacuum degassing Methods 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 230000001276 controlling effect Effects 0.000 description 2
- 239000000428 dust Substances 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 229940088598 enzyme Drugs 0.000 description 2
- 235000013861 fat-free Nutrition 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 229940072221 immunoglobulins Drugs 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 238000011081 inoculation Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000004811 liquid chromatography Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 238000000746 purification Methods 0.000 description 2
- 239000002893 slag Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 238000002965 ELISA Methods 0.000 description 1
- 240000001046 Lactobacillus acidophilus Species 0.000 description 1
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 1
- 241000186605 Lactobacillus paracasei Species 0.000 description 1
- 240000006024 Lactobacillus plantarum Species 0.000 description 1
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 150000001450 anions Chemical class 0.000 description 1
- 230000006907 apoptotic process Effects 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- UBAZGMLMVVQSCD-UHFFFAOYSA-N carbon dioxide;molecular oxygen Chemical compound O=O.O=C=O UBAZGMLMVVQSCD-UHFFFAOYSA-N 0.000 description 1
- 150000001768 cations Chemical class 0.000 description 1
- 239000004464 cereal grain Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 238000010494 dissociation reaction Methods 0.000 description 1
- 230000005593 dissociations Effects 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 238000009499 grossing Methods 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 229940027941 immunoglobulin g Drugs 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 1
- 229940072205 lactobacillus plantarum Drugs 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000020200 pasteurised milk Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 235000004252 protein component Nutrition 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000004460 silage Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 238000004879 turbidimetry Methods 0.000 description 1
Landscapes
- Dairy Products (AREA)
Abstract
The invention relates to food, in particular to yoghurt and a preparation method thereof. The preparation method of the yoghurt comprises the following steps: centrifuging and sterilizing raw milk, and fermenting; treating the fermentation product by a first membrane to obtain a first retention solution and a first permeate; performing a second membrane treatment on the first permeate to obtain a second retention solution and a second permeate; and mixing the first retaining liquid, the second retaining liquid and the batching liquid prepared by the second penetrating liquid to obtain a mixed material. The invention innovates the production and manufacturing process of the fermented yoghurt product in terms of technology, and fully retains most active nutrient substances such as lactoferrin, immunoglobulin and the like in the cow milk by upgrading the product technology.
Description
Technical Field
The invention relates to food, in particular to yoghurt and a preparation method thereof.
Background
Yoghurt (sometimes referred to as yoghurt, yogurt) is a dairy product made by bacterial fermentation of milk. The yogurt can be classified into set yogurt and stirred yogurt according to the tissue state of the final product. According to the taste of the finished product, the natural pure yoghourt, the yoghourt added with sugar and fruit materials, the composite yoghourt (added with grains, dried fruits and the like) and the like can be further classified.
The preparation method of yoghurt has yet to be improved.
Disclosure of Invention
Prior yogurt typically requires that the milk be ultrapasteurized, for example, at about 90-95 ℃ for about 300 seconds, prior to fermentation, in order to kill the bacteria. However, such ultra-pasteurization brings about a very large damage to milk-derived active nutrients, such as heat-denatured inactivation of lactoferrin, immunoglobulins, etc., which reduces the nutritional value of the product. The test results show that the content of lactoferrin in the ultra-pasteurized milk is basically 0, the content of immunoglobulin is basically 0, and the residual quantity of other active substances such as beta-lactoglobulin and alpha-lactalbumin is less than 1% of the original content. If the existing ultra-pasteurization temperature is reduced, more microorganism residues exist in the raw milk to be fermented, which can affect the later fermentation process, and cause poor fermentation or failure fermentation.
Therefore, the invention provides the yoghurt and the preparation method thereof, which at least solve at least one of the technical problems existing in the prior art to a certain extent.
A method of preparing yogurt, comprising:
providing raw milk;
centrifugally sterilizing the raw milk to obtain milk to be fermented; the temperature of the centrifugal sterilization treatment is 45-65 ℃ and the rotating speed is 4500-7500rpm;
fermenting the milk to be fermented and the strain to obtain a fermentation product;
treating the fermentation product by a first membrane to obtain a first retention solution and a first permeate; the aperture of the ultrafiltration membrane used for the first membrane treatment is 0.01-0.1 mu m;
performing a second membrane treatment on the first permeate to obtain a second retentate and a second permeate; the aperture of the ultrafiltration membrane used for the second membrane treatment is 0.05-0.5 mu m;
preparing materials by using the second penetrating fluid to prepare a material preparation liquid;
and mixing the first retaining liquid, the second retaining liquid and the batching liquid prepared by the second penetrating liquid to obtain a mixed material.
According to the embodiment of the invention, the temperature of the centrifugal sterilization treatment is 50-60 ℃ and the rotating speed is 5000-6500rpm.
In the embodiment of the invention, the raw milk is subjected to centrifugal sterilization treatment at least once.
The research shows that the sterilization rate can reach 90.0-99.9% after the primary centrifugal sterilization treatment. The total number of bacterial colonies in the obtained fermented milk is less than or equal to 1-10cfu/mL. The heat-resistant spore is less than 10cfu/ml, and the spore is less than 100cfu/ml.
In the embodiment of the invention, the raw milk is subjected to at least two times of centrifugal sterilization treatment.
The research shows that the sterilization rate can reach 99.9-99.99% when the secondary centrifugal sterilization treatment is carried out. The total number of bacterial colonies in the obtained fermented milk is less than or equal to 1-10cfu/mL. The heat-resistant spore is less than 10cfu/ml, and the spore is less than 100cfu/ml.
In embodiments of the invention, the parameters of the first and second centrifugal sterilization processes are the same or different.
According to the embodiment of the invention, the nutrient components in the raw milk are greatly reserved in the milk to be fermented, the microorganism residue is low, and the yogurt obtained through fermentation treatment has high nutritive value.
According to an embodiment of the present invention, the milk to be fermented contains: 2200-3600mg/L of beta-lactoglobulin; 600-900mg/L of alpha-lactalbumin; lactoferrin in an amount of not less than 40 mg/L; lactoperoxidase not less than 40U/L; furfuryl amino acids less than 12mg/100g protein; not less than 1100 μg/L of immunoglobulin lgA; not less than 90000 μg/L of immunoglobulin lgG; immunoglobulin lgM of not less than 1100. Mu.g/L; colony count below 10 cfu/mL; a total number of spores below 100 cfu/mL; less than 10cfu/mL of total number of heat-resistant spores.
In the embodiment of the invention, the strain used for fermentation is a combination of lactobacillus bulgaricus, streptococcus thermophilus, lactococcus lactis subspecies lactis and lactococcus lactis subspecies cremoris. Wherein the effective viable count ratio of the lactobacillus bulgaricus, the streptococcus thermophilus, the lactococcus lactis subspecies lactis and the lactococcus lactis subspecies milk fat is (5-6): 2-4): 0.2-0.6, and is preferably 6:3:0.5:0.5.
In embodiments of the invention, the fermentation temperature may be in the range of 36-45 ℃.
Since lactoferrin deprives iron in the nuclei of microorganisms, apoptosis is caused; immunoglobulins have bacteriostatic function. The milk to be fermented treated by centrifugal sterilization has higher lactoferrin and immunoglobulin content, and can not be fermented normally. The inventor finds that by adopting the combination of the strains, the smooth fermentation can be ensured, and the fermentation effect is ensured to meet the product requirement.
In the embodiment of the invention, the ultrafiltration membrane used for the first membrane treatment is a UF membrane.
In the embodiment of the invention, the aperture of the ultrafiltration membrane used for the first membrane treatment is 0.01-0.05 mu m.
Subjecting the fermentation product to a first membrane treatment with substantially all active bacteria and a major portion of casein and a minor portion of whey protein in a first retentate; whereas the vast majority of beta-lactoglobulin, alpha-lactalbumin, lactoferrin, lactoperoxidase, immunoglobulin lgA, immunoglobulin lgG, immunoglobulin lgM are substantially in the first permeate. In addition, the first permeate has extremely low microorganism content, is in an ultra-clean state, and does not need to be subjected to heat sterilization treatment so as not to damage beta-lactoglobulin, alpha-lactalbumin, lactoferrin, lactoperoxidase, immunoglobulin lgA, immunoglobulin lgG and immunoglobulin lgM.
In an embodiment of the invention, the protein content in the first retention solution is 3-14wt%, optionally 3-9wt%. It was found that when the protein content exceeds 9%, the taste is burnt and the feeling of astringency is generated.
The first permeate is subjected to a second membrane treatment, and substantially all of the beta-lactoglobulin, alpha-lactalbumin, lactoferrin, lactoperoxidase, immunoglobulin lgA, immunoglobulin lgG, immunoglobulin lgM are retained in the second retentate.
In the embodiment of the invention, the ultrafiltration membrane used for the second membrane treatment is an RO membrane.
In the embodiment of the invention, the aperture of the ultrafiltration membrane used for the second membrane treatment is 0.005-0.01 μm.
In embodiments of the present invention, the second retentate may be mixed with the first retentate for use in preparing yoghurt.
The second permeate may be used for dosing. Since the second permeate is substantially free of beta-lactoglobulin, alpha-lactalbumin, lactoferrin, lactoperoxidase, immunoglobulin lgA, immunoglobulin lgG, immunoglobulin lgM, a heat sterilization treatment may be performed during the dosing process.
In embodiments of the present invention, the compounding process may be the same as conventional yogurt preparation methods. For example, food raw materials such as white granulated sugar and/or food additives allowed by regulations are added.
In the embodiment of the invention, the batching process comprises the steps of uniformly mixing the second penetrating fluid with food raw materials and auxiliary materials, and then degassing, homogenizing and sterilizing.
In the embodiment of the invention, the deaeration is carried out in the batching process, and the colloid solution after batching is fed into a deaeration system through a vacuum pump, and the redundant gases such as water, oxygen, carbon dioxide, nitrogen and the like in the milk are removed under the vacuum degree of-0.07+/-0.005 MPa and the temperature of 65-72 ℃.
In the embodiment of the invention, the material liquid is homogenized in the batching process, and the material liquid is homogenized by 0-220bar after degassing.
In the embodiment of the invention, the sterilization is carried out in the batching process, the temperature is 115-147 ℃, and the time is 1-15s. Sterilization can be performed by a sterilizer.
In embodiments of the present invention, the feed liquid obtained from the ingredients is also referred to as an ingredient liquid.
The traditional yoghurt is produced by adopting hydration materials and ingredients. The inventor finds that the taste and texture difference can be generated among fermented yoghourt batches due to the imbalance of the content of anions and cations in the water; when pure water is used for proportioning, the pH value of the pure water is low, so that the properties of milk and raw materials thereof which are in partial contact with the water are changed; the milk ingredients are directly used, so that the finished product obtained after the evenly mixed feed liquid is subjected to sterilization, fermentation and filling is produced, the problem of mouthfeel is solved, and the problems of astringent mouthfeel, strong powdery feel, strong granular feel and the like are solved.
In order to solve the problems, the invention adopts the second penetrating fluid to carry out batching. The components of the second permeate liquid are basically constant and stable in performance, and the second permeate liquid and other components in the yoghurt can be kept in an optimal combination state, so that the fermentation effect can be ensured, the stable structure of the yoghurt is ensured, and the quality of the product meets the requirements.
In the embodiment of the invention, the method further comprises the step of heat shock treatment of the fermentation product before the first membrane treatment, wherein the heat shock treatment is carried out at the temperature of 45-65 ℃ for 30-60min. In some embodiments, the heat shock treatment is performed at a temperature of 55-60℃for a period of 30-60 minutes.
Researches show that the heat shock treatment can not kill the strains of the fermented yoghourt, and can stop the growth of the strains and keep the survival state. In addition, the heat shock treatment can deactivate enzymes, avoid the reaction of the enzymes and proteins in the yoghurt, and be beneficial to improving the flavor and the tissue state of the yoghurt and prolonging the shelf life.
In an embodiment of the invention, the steps of first membrane treatment (first permeate), second membrane treatment (second retentate), storage after pasteurization, filling, smoothing, homogenizing, etc. are performed under aseptic conditions.
In an embodiment of the invention, the method further comprises the step of degassing the milk with fermentation after the centrifugal sterilization treatment and/or before fermentation so as to reduce or reduce the air content in the milk to be fermented. The degassing treatment solves the problems that the fermented yoghurt adopting the traditional process has honeycomb tissue morphology, is easy to generate peculiar smell and is easy to generate whey precipitation.
In the embodiment of the invention, the air content in the milk to be fermented before the degassing treatment is 6-8ppm.
In the embodiment of the invention, the air content in the milk to be fermented after the degassing treatment is less than or equal to 3ppm.
In the embodiment of the invention, a vacuum degassing process is adopted.
In an embodiment of the present invention, the degassing treatment is performed under aseptic conditions.
Typically, milk is subjected to vacuum degassing to remove air dissolved in the milk, and oxygen in the air can cause oxidation of the fat, which can produce a fat-oxidizing taste in the milk. The degassing can improve the flavor of milk. The vacuum degassing can remove the residual oxygen and carbon dioxide in the milk and the peculiar smell such as feed smell, silage smell and the like, so that the milk has better flavor.
In the embodiment of the invention, the method further comprises the step of mixing the first retaining liquid, the second retaining liquid and the mixture liquid or the second penetrating liquid to obtain a mixed material.
In an embodiment of the invention, the protein content of the mixture is 3-12wt%.
In an embodiment of the invention, the method further comprises the step of sterilizing the mixed material. Pasteurization treatment, for example, at a temperature of 72-75℃for a period of 15-25s, is generally employed. At this temperature, all the pathogenic bacteria present or possibly present are killed, and after sterilization or partial retention of the active lactic acid bacteria, no proliferation occurs.
In the embodiment of the invention, one or more of cereal grains, fruit grains and the like can be added in the step of mixing.
In the embodiment of the invention, the method further comprises the step of filling the sterilized mixed material.
In the embodiment of the invention, the prepared yoghurt product is preserved below 4-7 ℃ and can be preserved for 180 days generally.
In the embodiment of the invention, the raw milk meets the requirements of yogurt production.
In the embodiment of the invention, the raw milk is fresh milk, and is subjected to acceptance and milk purification treatment.
In the embodiment of the invention, healthy dairy cows on a large-scale pasture cultivation base are selected, and fresh milk is extracted from the breasts of the healthy dairy cows by mechanical milk extracting equipment.
In the embodiment of the invention, the fresh milk refers to natural mammary secretion extruded from normal breasts of healthy cows, and can be called as raw milk/milk or raw milk after being cooled, possibly filtered, but without sterilization, heating and milk purification, especially without pasteurization and without blending milk fat such as milk powder or cream.
In the embodiment of the invention, the acceptance comprises the steps of inspecting protein, fat, non-fat milk solids, density and acidity contained in raw and fresh milk, wherein the acceptance standard meets the national food safety standard of GB19301, and the qualified fresh milk is subjected to cold chain storage at the temperature of 2-4 ℃.
In the embodiment of the invention, the milk cleaning can adopt the prior art. For example, the method comprises passing cow milk through 100-120 mesh filter screen, removing dust, etc., purifying cow milk by centrifuge, controlling temperature to 4-8deg.C, centrifuging at 4000-7000rpm, and removing non-milk cell, etc.
In the embodiment of the invention, a centrifugal milk purifying technology is adopted; preferably, the rotation speed is 4500-5000rpm, and the treatment speed is 20-25 tons raw milk/hr. The industrial production is usually completed by adopting a centrifugal milk purifier, and slag is generally discharged once every 10-30 minutes, and the slag is discharged for 30-40kg of milk per time.
In the embodiment of the invention, the raw milk is subjected to standardization treatment, and the prior art can be adopted.
In the embodiment of the invention, the fermentation temperature is 36-42 ℃.
In the embodiment of the invention, the preparation method of the yoghurt comprises the following steps:
1) And (3) centrifugal sterilization: taking raw milk, performing centrifugal sterilization treatment twice, and performing degassing treatment to obtain milk to be fermented; the temperature of the centrifugal sterilization treatment is 45-65 ℃ and the rotating speed is 4500-7500rpm;
2) Fermentation: inoculating and fermenting the obtained milk to be fermented to obtain a fermentation product;
3) Heat shock treatment: heat shock treating the fermented product at 45-65deg.C for 45-60min;
4) First film treatment: passing the heat-shock treated fermentation product through a membrane with the pore diameter of 0.01-0.1 μm, and treating to obtain a first retaining liquid and a first penetrating liquid;
5) Second film treatment: passing the obtained first permeate through a membrane with the aperture of 0.05-0.5 mu m for the second membrane treatment to obtain a second retention solution and a second permeate;
6) And (3) proportioning: batching the second permeate; degassing the prepared feed liquid; homogenizing the degassed feed liquid; sterilizing to obtain a mixture liquid;
7) Mixing: mixing the first retention liquid, the second retention liquid and the batching liquid to obtain a mixed material;
8) Sterilizing: pasteurizing the mixed material to obtain the yogurt.
The invention also provides the yoghurt prepared by the method.
The invention innovates the production and manufacturing process of the fermented yoghurt product in terms of technology, and fully retains most active nutrient substances such as lactoferrin, immunoglobulin and the like in the cow milk by upgrading the product technology. The yoghurt prepared by the method has the nutritional ingredients of pasteurized milk, and active nutritional substances in raw milk are reserved to a great extent; the quality guarantee period of the yoghurt can be greatly prolonged by matching with a low-temperature pasteurization process before filling. The yogurt disclosed by the invention has the advantages of high nutritive value, good taste and shelf life similar to that of the existing fermented yogurt.
Detailed Description
The following examples are illustrative of the invention and are not intended to limit the scope of the invention.
The raw milk used below is specifically as follows: healthy dairy cows on a large-scale pasture cultivation base are selected, and fresh milk is extracted from the breasts of the healthy dairy cows by mechanical milk extracting equipment. The protein, fat, non-fat milk solids, density and acidity contained in raw and fresh milk are checked, the checking and accepting standard accords with the national food safety standard GB19301, and the qualified fresh milk is stored in a cold chain at the temperature of 2 ℃. Passing the qualified milk through a filter, filtering with a 100-120 mesh filter screen, removing dust and other impurities in the milk, purifying the milk by a centrifuge, controlling the temperature to be 2 ℃, centrifuging at 4000rpm, and removing non-milk cells and other impurities in the milk. And (5) performing standardized treatment after purifying the milk to obtain raw milk.
The raw milk used below was the same batch.
The following fermentation uses, unless otherwise specified, a combination of Lactobacillus bulgaricus, streptococcus thermophilus, lactococcus lactis subspecies lactis and lactococcus lactis subspecies cremoris. Wherein the effective viable bacteria number ratio of the lactobacillus bulgaricus, the streptococcus thermophilus, the lactococcus lactis subspecies lactis and the lactococcus lactis subspecies lactis is 6:3:0.5:0.5, the inoculation amount is 80U/T, and the fermentation time is 6 hours.
The following first membrane treatment is driven by mechanical pressure, for example using a plate and frame filter or whey separation yoghurt concentrator.
The detection method comprises the following steps:
determination of beta-lactoglobulin in T/TDSTIA 007-2019 milk and milk products liquid chromatography;
high performance liquid chromatography for determining alpha-lactalbumin content in T/CSIQ 77001-2020 dairy product;
determination of lactoferrin in the T/TDSTIA 006-2019 milk and milk products by liquid chromatography;
an ELISA method for determining bovine immunoglobulin G in SN/T3132-2012 outlet cow dairy products.
Example 1
The embodiment provides a yogurt, and the preparation method comprises the following steps:
1) And (3) centrifugal sterilization: taking raw milk, performing centrifugal sterilization treatment twice (with the same parameters), and performing degassing treatment to obtain milk to be fermented; the temperature of the centrifugal sterilization treatment is 65 ℃ and the rotating speed is 6000rpm;
2) Fermentation: regulating the temperature of the obtained milk to be fermented to 36 ℃, and inoculating and fermenting to obtain a fermentation product;
3) Heat shock treatment: heat shock treatment is carried out on the obtained fermentation product for 45min at the temperature of 45 ℃;
4) First film treatment: passing the heat-shock treated fermentation product through a membrane (UF membrane) with a pore size of 0.05 μm, and treating to obtain a first retaining solution and a first penetrating solution; wherein the milk protein content in the first retention solution is 4%;
5) Second film treatment: subjecting the obtained first permeate to a second membrane treatment by passing through a membrane (RO membrane) with a pore diameter of 0.1 μm to obtain a second retentate and a second permeate;
6) And (3) proportioning: compounding the second permeate with white granulated sugar, a stabilizer and other additives; feeding the prepared feed liquid into a degassing system, and degassing at 65 ℃ under the vacuum degree of-0.07+/-0.005 MPa; homogenizing the degassed feed liquid by 0 bar; then sterilizing for 15 seconds at 115 ℃ to obtain a mixture liquid; wherein, every 1000kg of raw materials of the mixture liquid: 893.2kg of raw milk, 85kg of white granulated sugar, 1.05kg of whey protein powder, 9kg of starch, 4kg of cream, 0.3kg of agar and 7kg of stabilizer;
7) Mixing: mixing the first retention liquid, the second retention liquid and the batching liquid to obtain a mixed material;
wherein the protein content in the mixture is 3wt%;
8) Sterilizing: pasteurizing the mixture (namely sterilizing at 72 ℃ for 25 s) to obtain the yoghourt. Can be further filled.
Example 2
The embodiment provides a yogurt, and the preparation method comprises the following steps:
1) And (3) centrifugal sterilization: taking raw milk, then performing centrifugal sterilization treatment twice (with the same parameters), and performing degassing treatment to obtain milk to be fermented; the temperature of the centrifugal sterilization treatment is 60 ℃, and the rotating speed is 4500rpm;
2) Fermentation: regulating the temperature of the obtained milk to be fermented to 39 ℃, and inoculating and fermenting to obtain a fermentation product;
3) Heat shock treatment: heat shock treatment is carried out on the obtained fermentation product for 50min at the temperature of 50 ℃;
4) First film treatment: passing the heat-shock treated fermentation product through a membrane (UF membrane) with a pore size of 0.08 μm, and treating to obtain a first retaining solution and a first penetrating solution; wherein the milk protein content in the first retaining liquid is 6%;
5) Second film treatment: subjecting the obtained first permeate to a second membrane treatment by passing through a membrane (RO membrane) with a pore diameter of 0.05 μm to obtain a second retentate and a second permeate;
6) And (3) proportioning: compounding the second permeate with white granulated sugar, a stabilizer and other additives; feeding the prepared feed liquid into a degassing system, and degassing at 66 ℃ under the vacuum degree of-0.07+/-0.005 MPa; homogenizing the degassed feed liquid by 30 bar; sterilizing at 125 deg.c for 10 sec to obtain mixed liquid;
wherein, every 1000kg of raw materials of the mixture liquid: 893.2kg of raw milk, 85kg of white granulated sugar, 1.05kg of whey protein powder, 9kg of starch, 4kg of cream, 0.3kg of agar and 7kg of stabilizer;
7) Mixing: mixing the first retention liquid, the second retention liquid and the batching liquid to obtain a mixed material;
wherein the protein content in the mixture is 4wt%;
8) Sterilizing: pasteurizing (namely sterilizing at 73 ℃ for 25 s) the mixed material to obtain the yoghourt. Can be further filled.
Example 3
The embodiment provides a yogurt, and the preparation method comprises the following steps:
1) And (3) centrifugal sterilization: taking raw milk, then performing centrifugal sterilization treatment twice (with the same parameters), and performing degassing treatment to obtain milk to be fermented; the temperature of the centrifugal sterilization treatment is 55 ℃, and the rotating speed is 5000rpm;
2) Fermentation: regulating the temperature of the obtained milk to be fermented to 40 ℃, and inoculating and fermenting to obtain a fermentation product;
3) Heat shock treatment: heat shock treatment is carried out on the obtained fermentation product for 60min at the temperature of 50 ℃;
4) First film treatment: passing the heat-shock treated fermentation product through a membrane (UF membrane) with a pore size of 0.08 μm, and treating to obtain a first retaining solution and a first penetrating solution; wherein the milk protein content in the first retention solution is 7%;
5) Second film treatment: subjecting the obtained first permeate to a second membrane treatment by passing through a membrane (RO membrane) with a pore diameter of 0.4 μm to obtain a second retentate and a second permeate;
6) And (3) proportioning: compounding the second permeate with white granulated sugar, a stabilizer and other additives; feeding the prepared feed liquid into a degassing system, and degassing at the vacuum degree of-0.07+/-0.005 MPa and the temperature of 68 ℃; homogenizing the degassed feed liquid by 60 bar; then sterilizing at 130 ℃ for 6 seconds to obtain a mixture liquid;
wherein, every 1000kg of raw materials of the mixture liquid: 893.2kg of raw milk, 85kg of white granulated sugar, 1.05kg of whey protein powder, 9kg of starch, 4kg of cream, 0.3kg of agar and 7kg of stabilizer;
7) Mixing: mixing the first retention liquid, the second retention liquid and the batching liquid to obtain a mixed material;
wherein the protein content in the mixture is 6wt%;
8) Sterilizing: pasteurizing the mixture (namely sterilizing at 74 ℃ for 25 s) to obtain the yoghourt. Can be further filled.
Example 4
The embodiment provides a yogurt, and the preparation method comprises the following steps:
1) And (3) centrifugal sterilization: taking raw milk, then performing centrifugal sterilization treatment twice (with the same parameters), and performing degassing treatment to obtain milk to be fermented; the temperature of the centrifugal sterilization treatment is 50 ℃, and the rotating speed is 6000rpm;
2) Fermentation: regulating the temperature of the obtained milk to be fermented to 41 ℃, and inoculating and fermenting to obtain a fermentation product;
3) Heat shock treatment: heat shock treatment is carried out on the obtained fermentation product for 60min at the temperature of 55 ℃;
4) First film treatment: passing the heat-shock treated fermentation product through a membrane (UF membrane) with a pore size of 0.09 μm, and treating to obtain a first retaining solution and a first penetrating solution; wherein the milk protein content in the first retaining liquid is 9%;
5) Second film treatment: subjecting the obtained first permeate to a second membrane treatment by passing through a membrane (RO membrane) with a pore diameter of 0.3 μm to obtain a second retentate and a second permeate;
6) And (3) proportioning: compounding the second permeate with white granulated sugar, a stabilizer and other additives; feeding the prepared feed liquid into a degassing system, and degassing at a vacuum degree of-0.07+/-0.005 MPa and a temperature of 70 ℃; homogenizing the degassed feed liquid by 90 bar; then sterilizing for 4 seconds at 136 ℃ to obtain a mixture liquid;
wherein, every 1000kg of raw materials of the mixture liquid: 893.2kg of raw milk, 85kg of white granulated sugar, 1.05kg of whey protein powder, 9kg of starch, 4kg of cream, 0.3kg of agar and 7kg of stabilizer;
7) Mixing: mixing the first retention liquid, the second retention liquid and the batching liquid to obtain a mixed material;
wherein the protein content in the mixture is 6wt%;
8) Sterilizing: pasteurizing the mixture (namely sterilizing at 75deg.C for 15 s) to obtain yogurt. Can be further filled.
Example 5
The embodiment provides a yogurt, and the preparation method comprises the following steps:
1) And (3) centrifugal sterilization: taking raw milk, then performing centrifugal sterilization treatment twice (with the same parameters), and performing degassing treatment to obtain milk to be fermented; the temperature of the centrifugal sterilization treatment is 45 ℃, and the rotating speed is 7000rpm;
2) Fermentation: regulating the temperature of the obtained milk to be fermented to 42 ℃, and inoculating and fermenting to obtain a fermentation product;
3) Heat shock treatment: heat shock treatment is carried out on the obtained fermentation product for 60min at the temperature of 60 ℃;
4) First film treatment: passing the heat-shock treated fermentation product through a membrane (UF membrane) with a pore size of 0.1 μm, and treating to obtain a first retaining solution and a first penetrating solution; wherein the milk protein content in the first retaining liquid is 12%;
5) Second film treatment: subjecting the obtained first permeate to a second membrane treatment by passing through a membrane (RO membrane) with a pore diameter of 0.2 μm to obtain a second retentate and a second permeate;
6) And (3) proportioning: compounding the second permeate with white granulated sugar, a stabilizer and other additives; feeding the prepared feed liquid into a degassing system, and degassing at 71 ℃ under the vacuum degree of-0.07+/-0.005 MPa; homogenizing the degassed feed liquid by 120 bar; then sterilizing for 4 seconds at 140 ℃ to obtain a mixture liquid;
wherein, every 1000kg of raw materials of the mixture liquid: 893.2kg of raw milk, 85kg of white granulated sugar, 1.05kg of whey protein powder, 9kg of starch, 4kg of cream, 0.3kg of agar and 7kg of stabilizer;
7) Mixing: mixing the first retention liquid, the second retention liquid and the batching liquid to obtain a mixed material;
wherein the protein content in the mixture is 9wt%;
8) Sterilizing: pasteurizing the mixture (namely sterilizing at 76 ℃ for 15 s) to obtain the yoghourt. Can be further filled.
Example 6
The embodiment provides a yogurt, and the preparation method comprises the following steps:
1) And (3) centrifugal sterilization: taking raw milk, then performing centrifugal sterilization treatment twice (with the same parameters), and performing degassing treatment to obtain milk to be fermented; the temperature of the centrifugal sterilization treatment is 65 ℃ and the rotating speed is 8000rpm;
2) Fermentation: regulating the temperature of the obtained milk to be fermented to 45 ℃, and inoculating and fermenting to obtain a fermentation product;
3) Heat shock treatment: heat shock treatment is carried out on the obtained fermentation product for 60min at the temperature of 60 ℃;
4) First film treatment: passing the heat-shock treated fermentation product through a membrane (UF membrane) with a pore size of 0.01 μm, and treating to obtain a first retaining solution and a first penetrating solution; wherein the milk protein content in the first retaining liquid is 16%;
5) Second film treatment: subjecting the obtained first permeate to a second membrane treatment by passing through a membrane (RO membrane) with a pore diameter of 0.1 μm to obtain a second retentate and a second permeate;
6) And (3) proportioning: compounding the second permeate with white granulated sugar, a stabilizer and other additives; feeding the prepared feed liquid into a degassing system, and degassing at 72 ℃ under the vacuum degree of-0.07+/-0.005 MPa; homogenizing the degassed feed liquid by 160 bar; then sterilizing for 4 seconds at 142 ℃ to obtain a mixture liquid;
wherein, every 1000kg of raw materials of the mixture liquid: 893.2kg of raw milk, 85kg of white granulated sugar, 1.05kg of whey protein powder, 9kg of starch, 4kg of cream, 0.3kg of agar and 7kg of stabilizer;
7) Mixing: mixing the first retention liquid, the second retention liquid and the batching liquid to obtain a mixed material;
wherein the protein content in the mixture is 12wt%;
8) Sterilizing: pasteurizing the mixture (namely sterilizing at 78 ℃ for 15 s) to obtain the yoghourt. Can be further filled.
Comparative example 1
This comparative example provides a yoghurt differing from example 1 only in that: and replacing the second permeate with a fixed amount of purified water for dosing.
Comparative example 2
The comparative example provides a yoghurt, the preparation method is as follows:
a. uniformly mixing half of raw milk, part of white granulated sugar, starch and agar; heating to 65 ℃;
b. mixing pectin, whey powder and residual white granulated sugar uniformly, mixing with the rest raw material milk heated to 75 ℃ and stirring for 15 minutes, and then mixing with the well-formed agar, starch and milk feed liquid;
c. stirring for 10 min, heating to 65deg.C, and homogenizing (homogenizing temperature: 62deg.C, homogenizing pressure 156 bar);
d. heating to 92 ℃ continuously, and keeping for 300s;
e. and (3) regulating the temperature to 42 ℃, inoculating strains (lactobacillus bulgaricus and streptococcus thermophilus), and preserving heat and fermenting for 12 hours.
f. After detecting that the pH value is less than 4.2, demulsification is performed;
g. sterilizing (sterilizing temperature: 75deg.C for 30 s), cooling, and packaging.
The results of the yogurt prepared in this comparative example are shown in the following table:
experimental example 1 centrifugal degerming Process screening
Taking raw milk, performing centrifugal sterilization twice (the parameters of the two times are the same) within the range of the rotating speed of 6000rpm and the temperature of 30-65 ℃, and screening the optimal process. The results are as follows.
Wherein the microorganism content in the raw milk is specifically as follows: the total number of bacterial colonies is less than 200 ten thousand cfu/mL, the total number of spores is less than 100cfu/mL, and the total number of heat-resistant spores is less than 10cfu/mL.
Degerming rate = microorganism content after centrifugal degerming/microorganism content before centrifugal degerming x 100%
Colony count (cfu/mL)
| 30℃ | 45℃ | 50℃ | 55℃ | 60℃ | 65℃ | |
| Primary degerming rate | 75％ | 78％ | 83％ | 87％ | 93％ | 94％ |
| Secondary degerming rate | 93.75％ | 95.16％ | 97.11％ | 98.31％ | 99.99％ | 99.99％ |
Spore total number (cfu/mL)
| 30℃ | 45℃ | 50℃ | 55℃ | 60℃ | 65℃ | |
| Primary sterilization efficiency | 80％ | 95％ | 96％ | 97％ | 98％ | 98.5％ |
| Secondary degerming efficiency | 96％ | 99.75％ | 99.84％ | 99.91％ | 99.99％ | 99.99％ |
Total number of heat-resistant spores (cfu/mL)
| 30℃ | 45℃ | 50℃ | 55℃ | 60℃ | 65℃ | |
| Primary sterilization efficiency | 90％ | 97％ | 99％ | 99.3％ | 99.5％ | 99.9％ |
| Secondary degerming efficiency | 98.1％ | 99.91％ | 99.9％ | 99.99％ | 99.999％ | 99.999％ |
Experimental example 2 comparison of degerming Process
Taking raw milk, and performing centrifugal sterilization twice (the parameters of the two times are the same) at the rotation speed of 6000rpm and the temperature of 60 ℃.
And (3) taking raw milk, and performing ultra-pasteurization at 95 ℃ for 300 seconds.
The detection results are as follows:
note that:
(i) Beta-lactoglobulin; (ii) alpha-lactalbumin; (iii) lactoferrin; (iv) Lactoperoxidase (note: kit (Evergreen TERA- (TM)) lactoperoxidase activity assay); (v) Immunoglobulin lgA (injection: scientific research method, unidirectional agar diffusion method); (vi) immunoglobulin lgG; (vii) Immunoglobulin lgM (note: scientific research methods, rate scattering turbidimetry); (viii) total number of colonies; (ix) total number of spores; (x) a heat resistant spore.
Experimental example 3 pore size screening of Ultrafiltration Membrane for first Membrane treatment
Taking raw milk, sequentially performing centrifugal sterilization, fermentation and heat shock treatment under the same conditions as in the steps 1-3 of the example 1, and performing primary membrane treatment by using ultrafiltration membranes with different pore diameters in the following table, wherein the results are shown in the following table.
The ultrafiltration pore size interval which retains the main active ingredients in the whey protein and does not allow casein to permeate is determined by the above test results.
Experimental example 4 pore size screening of Ultrafiltration Membrane for the second Membrane treatment
Taking raw milk, sequentially performing centrifugal sterilization, fermentation, heat shock treatment and first membrane treatment under the same conditions as in the steps 1-4 of the example 1, and then performing second membrane treatment by using ultrafiltration membranes with different pore diameters in the following table, wherein the results are shown in the following table.
Through the test, the content data and the process rule of the active protein component obtained by secondary ultrafiltration are determined, and the optimal dissociation condition of the heat-sensitive active protein and casein in the fermented milk is determined.
Experimental example 5 Heat shock treatment Process screening
Raw milk is taken, centrifugally sterilized and fermented in sequence under the same conditions as in steps 1-3 of example 1, and then subjected to heat shock treatment at different temperatures and times in the following table, and the results are shown in the following table.
The acidity detection method comprises the following steps: GB 541334-2010 food safety national standard determination of acidity of milk and dairy products.
The result shows that the heat shock process has obvious inhibition effect on the subsequent acidity increase of the yoghurt, and the data show that the longer the heat shock time is, the more stable the acidity of the later-stage product is under the condition of a certain heat shock temperature.
Experimental example 6 fermentation seed screening
Taking raw milk, and performing centrifugal sterilization twice (the parameters of the two times are the same) at the rotation speed of 6000rpm and the temperature of 60 ℃. Then inoculating the following strains for fermentation, wherein the inoculation amount is 80U/T, and the fermentation time is 6 hours.
Strain No. 1: lactobacillus bulgaricus and streptococcus thermophilus, wherein the ratio of the effective viable count is 7:3;
strain No. 2: lactobacillus paracasei;
strain No. 3: lactobacillus plantarum;
strain No. 4: lactobacillus acidophilus;
strain No. 5: lactococcus lactis;
strain No. 6: lactobacillus bulgaricus + streptococcus thermophilus + lactococcus lactis subspecies lactis + lactococcus lactis subspecies cremoris; the ratio of the effective viable count is 6:3:0.5:0.5.
As can be seen from the table, the fermentation test proves that the strain No. 6 has good fermentation effect.
Experimental example 7
The results of the fermentation quality of the yoghurt of examples 1-6 and comparative examples 1-3 are given in the following table:
as a result, it was found that examples 1 to 6 were not significantly different from comparative examples 1 to 3 in fermentation state, but were significantly different in fermentation product.
While the invention has been described in detail in the general context and with reference to specific embodiments thereof, it will be apparent to one skilled in the art that modifications and improvements can be made thereto. Accordingly, such modifications or improvements may be made without departing from the spirit of the invention and are intended to be within the scope of the invention as claimed.
Claims (10)
1. A method for preparing yoghurt, comprising:
providing raw milk;
centrifugally sterilizing the raw milk to obtain milk to be fermented; the temperature of the centrifugal sterilization treatment is 45-65 ℃ and the rotating speed is 4500-7500rpm;
fermenting the milk to be fermented and the strain to obtain a fermentation product;
treating the fermentation product by a first membrane to obtain a first retention solution and a first permeate; the aperture of the ultrafiltration membrane used for the first membrane treatment is 0.01-0.1 mu m;
performing a second membrane treatment on the first permeate to obtain a second retentate and a second permeate; the aperture of the ultrafiltration membrane used for the second membrane treatment is 0.05-0.5 mu m;
preparing materials by using the second penetrating fluid to prepare a material preparation liquid;
and mixing the first retaining liquid, the second retaining liquid and the batching liquid prepared by the second penetrating liquid to obtain a mixed material.
2. The preparation method according to claim 1, wherein the raw milk is subjected to centrifugal sterilization treatment at least once; preferably, the raw milk is subjected to at least a secondary centrifugal sterilization treatment; further preferably, the temperature of the centrifugal sterilization treatment is 50-60 ℃ and the rotating speed is 5000-6500rpm.
3. The preparation method according to claim 1 or 2, wherein the milk to be fermented contains: 2200-3600mg/L of beta-lactoglobulin; 600-900mg/L of alpha-lactalbumin; lactoferrin in an amount of not less than 40 mg/L; lactoperoxidase not less than 40U/L; furfuryl amino acids less than 12mg/100g protein; not less than 1100 μg/L of immunoglobulin lgA; not less than 90000 μg/L of immunoglobulin lgG; immunoglobulin lgM of not less than 1100. Mu.g/L; colony count below 10 cfu/mL; a total number of spores below 100 cfu/mL; less than 10cfu/mL of total number of heat-resistant spores.
4. A method according to any one of claims 1 to 3, wherein the species used for fermentation is a combination of lactobacillus bulgaricus, streptococcus thermophilus, lactococcus lactis subspecies lactis and lactococcus lactis subspecies cremoris;
preferably, the effective viable count ratio of Lactobacillus bulgaricus, streptococcus thermophilus, lactococcus lactis subspecies lactis and lactococcus lactis subspecies milk fat is (5-6): 2-4): 0.2-0.6, and more preferably 6:3:0.5:0.5.
5. The method of any one of claims 1 to 4, wherein the protein content of the first retentate is 3 to 14wt%, optionally 3 to 9wt%; and/or the number of the groups of groups,
the aperture of the ultrafiltration membrane used for the first membrane treatment is 0.01-0.05 mu m; and/or the number of the groups of groups,
the aperture of the ultrafiltration membrane used in the second membrane treatment is 0.005-0.01 μm.
6. The method according to any one of claims 1 to 5, further comprising a step of heat-shock-treating the fermentation product at a temperature of 45 to 65 ℃ for 30 to 60 minutes before the first membrane treatment; optionally, the temperature of the heat shock treatment is 55-60 ℃ and the time is 30-60min.
7. The method according to any one of claims 1 to 6, further comprising the step of degassing the fermented milk after the centrifugal sterilization treatment and/or before fermentation.
8. The process according to any one of claims 1 to 7, wherein the protein content of the mixture is 3 to 12wt%.
9. The method of any one of claims 1-8, further comprising the step of sterilizing the mixture; optionally, pasteurization is performed at 72-75deg.C for 15-25s.
10. Yoghurt, characterized in that it is prepared by a process according to any one of claims 1 to 9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111248512.6A CN116019144A (en) | 2021-10-26 | 2021-10-26 | Yoghurt and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111248512.6A CN116019144A (en) | 2021-10-26 | 2021-10-26 | Yoghurt and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN116019144A true CN116019144A (en) | 2023-04-28 |
Family
ID=86069618
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111248512.6A Pending CN116019144A (en) | 2021-10-26 | 2021-10-26 | Yoghurt and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN116019144A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101647490A (en) * | 2009-09-14 | 2010-02-17 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghurt with active ingredients and heat-sensitive materials in cow milk being preserved and production method thereof |
| CN104798883A (en) * | 2014-01-26 | 2015-07-29 | 内蒙古蒙牛乳业（集团）股份有限公司 | Standardized dairy product base material preparation method, dairy product base material, and yoghourt preparation method |
| CN110214813A (en) * | 2019-07-10 | 2019-09-10 | 内蒙古蒙牛乳业（集团）股份有限公司 | Milk and preparation method thereof |
| CN112438313A (en) * | 2019-09-02 | 2021-03-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt and preparation process thereof |
| CN112868774A (en) * | 2019-11-29 | 2021-06-01 | 内蒙古伊利实业集团股份有限公司 | Production method for improving viscosity of normal-temperature fermented milk |
| CN112998072A (en) * | 2020-10-29 | 2021-06-22 | 内蒙古伊利实业集团股份有限公司 | Set-style flavor yoghourt and preparation method thereof |
-
2021
- 2021-10-26 CN CN202111248512.6A patent/CN116019144A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101647490A (en) * | 2009-09-14 | 2010-02-17 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghurt with active ingredients and heat-sensitive materials in cow milk being preserved and production method thereof |
| CN104798883A (en) * | 2014-01-26 | 2015-07-29 | 内蒙古蒙牛乳业（集团）股份有限公司 | Standardized dairy product base material preparation method, dairy product base material, and yoghourt preparation method |
| CN110214813A (en) * | 2019-07-10 | 2019-09-10 | 内蒙古蒙牛乳业（集团）股份有限公司 | Milk and preparation method thereof |
| CN112438313A (en) * | 2019-09-02 | 2021-03-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt and preparation process thereof |
| CN112868774A (en) * | 2019-11-29 | 2021-06-01 | 内蒙古伊利实业集团股份有限公司 | Production method for improving viscosity of normal-temperature fermented milk |
| CN112998072A (en) * | 2020-10-29 | 2021-06-22 | 内蒙古伊利实业集团股份有限公司 | Set-style flavor yoghourt and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101396045B (en) | Production method of milk and milk produced by the method | |
| AU2015276091B2 (en) | Method of producing a fermented milk product with improved control of post acidification | |
| CN113826695B (en) | Milk product and preparation method thereof, dairy product and preparation method thereof | |
| JP5340597B2 (en) | Method for improving texture of fermented milk | |
| CN103501621A (en) | Cheese and preparing the same | |
| EP3664624B1 (en) | Methods for making high-protein greek yogurt using membrane systems before and after fermentation | |
| EP0322010A1 (en) | Process for producing fermented milk products | |
| CN110973253A (en) | Fruit yoghourt capable of being stored at normal temperature and preparation method thereof | |
| CN110583792B (en) | Monascus cheese and preparation method thereof | |
| CN112868762A (en) | Low-temperature pasteurized milk and preparation method thereof | |
| RU2312508C2 (en) | Method for producing of milk-protein product | |
| CN116019144A (en) | Yoghurt and preparation method thereof | |
| CN111493154B (en) | Processing method of high-quality milk cake | |
| CN110547467B (en) | Casein-based probiotic delivery gel and preparation method and application thereof | |
| Puhan et al. | Fresh products-yoghurt, fermented milks, quarg and fresh cheese | |
| CN116058411A (en) | Yoghurt and preparation method thereof | |
| CN114946945A (en) | Yoghourt and preparation method thereof | |
| US11918005B1 (en) | Dairy-based zero sugar food product and associated method | |
| Tamime et al. | Industrial manufacture of Feta‐type cheeses | |
| CN115989829A (en) | Milk and preparation method thereof | |
| UA155558U (en) | Method of production of dietary yogurt with ingredients of plant origin | |
| CN113826694A (en) | High-quality milk and preparation method thereof | |
| WO2022238329A1 (en) | Compositions and methods for producing fermented milk products | |
| CN114568491A (en) | Method for improving texture of high-protein yoghourt and high-protein yoghourt | |
| CN114403223A (en) | Solidified yoghurt and production process thereof |
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 |