CN116019145B - Fermented dairy product and preparation method thereof - Google Patents
Fermented dairy product and preparation method thereof Download PDFInfo
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- CN116019145B CN116019145B CN202111250179.2A CN202111250179A CN116019145B CN 116019145 B CN116019145 B CN 116019145B CN 202111250179 A CN202111250179 A CN 202111250179A CN 116019145 B CN116019145 B CN 116019145B
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Classifications
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- 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 fermented dairy product 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 0.18-0.8% of composite dietary fiber. The fermented dairy product can clean the label, improve the taste of dairy products and thicken and stabilize by adding dietary fiber.
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 fermented dairy product, which can clean labels, improve the taste of dairy products and stabilize thickening by adding dietary fibers.
Another object of the present invention is to provide a method for preparing the fermented dairy product.
In order to achieve the aim, the invention 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 0.18-0.8% of composite dietary fiber.
According to some embodiments of the invention, the dietary fiber comprises from 0.08 to 0.5% soy fiber and from 0.1 to 0.3% citrus fiber, based on the total weight of the starting materials of the fermented dairy product.
According to some embodiments of the invention, the fat content of the raw milk is not higher than 1.5%, preferably low fat milk or skim milk.
According to some embodiments of the invention, the fermented dairy product further comprises one or more of a milk protein component selected from at least one of casein, milk protein and whey protein, 0.5-1.2% and 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.
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, 0.18-0.8% of composite dietary fiber, 0.5-1.2% of milk protein component, 0.05-0.1% of starter and 4-8% of sweetener.
According to some embodiments of the invention, the above-mentioned starter is selected from at least one of lactobacillus bulgaricus, streptococcus thermophilus bifidobacterium and lactobacillus acidophilus.
The invention also provides a preparation method of the fermented dairy product, which comprises the following steps: (1) batching: adding the composite dietary fiber into raw milk, and stirring to obtain premixed milk; (2) fermentation: fermenting the premixed milk to obtain fermented milk.
The dietary fiber is added before fermentation, so that the solid matters of the product can be improved, the fermentation is facilitated, the fermentation time can be shortened, the product quality structure can be improved, and the product viscosity can be improved; if dietary fiber is added after fermentation, the dietary fiber is difficult to fuse with fermented milk, and many particles exist, so that the product state is affected and the taste is poor.
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 invention, a milk protein component is further added in the compounding step, and the above compound dietary fiber is premixed with the milk protein component and then added to raw milk, wherein the premixing temperature is 50-60 ℃.
According to some embodiments of the invention, in the dosing step, the stirring comprises a first stirring at 150-250r/min and a second stirring at 450-550r/min, wherein the second stirring is performed after the first stirring is performed until no particles are in the feed liquid.
According to some embodiments of the invention, the second stirring time is 25-35min.
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 15-18 ℃ to terminate fermentation, and then refrigerating and after-ripening are performed at 2-6 ℃.
According to some embodiments of the invention, the method further comprises a thinning step after the refrigerated storage is finished, wherein the shearing frequency of the thinning step is 35-45Hz.
The present invention also provides a premix milk composition comprising raw milk and a composite dietary fiber, 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 0.18-0.8% of composite dietary fiber; 2) The composite dietary fiber comprises 0.08-0.5% of soybean fiber and 0.1-0.3% of citrus fiber based on the total weight of the raw materials of the premix milk composition; 3) The fat content of the raw milk is not higher than 1.5%; 4) The premix milk composition is prepared by mixing the raw milk and the composite dietary fiber sequentially under a first stirring frequency and a second stirring frequency, preferably, the first stirring frequency is 150-250r/min, and the second stirring frequency is 450-550r/min.
The invention also provides a fermented dairy product, which comprises the premixed dairy composition; preferably, the fermented dairy product further comprises a milk protein component selected from at least one of casein, milk protein and whey protein, 0.5-1.2% based on the total weight of the starting materials of the fermented dairy product; based on the total weight of the raw materials of the fermented dairy product, the fermented dairy product comprises the following raw material components: 90.18-95.8% of premixed milk composition, 0.5-1.2% of milk protein component, 0.05-0.1% of starter and 4-8% of sweetener.
The invention also provides application of the premixed milk composition in preparation of fermented milk products.
The fermented dairy product provided by the invention can play roles in cleaning labels, improving the taste of dairy products and thickening and stabilizing by adding the soybean fiber and citrus fiber composition, and has a tissue structure and taste more suitable than substances such as modified starch, pectin and the like.
The soybean fiber and the citrus fiber in the fermented dairy product can reach the maximum effect by adding the soybean fiber and the citrus fiber simultaneously, and the effect is better than that of single addition. The combination of the two materials in a specific proportion has good water retention, swelling property, shearing resistance and high temperature resistance, can thicken and emulsify the corresponding fermented milk product, improves the stability, can make up the shortages of low-fat or zero-fat product fragrance and tissue state, reduces the water separation phenomenon, and improves the suspension effect of jam.
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 fermented dairy product, which can clean labels, improve dairy mouthfeel and thicken and stabilize by adding a soybean fiber and citrus fiber composition.
Another object of the present invention is to provide a method for preparing the fermented dairy product.
To this end, the invention provides a fermented dairy product comprising 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 percent, 93 percent, 94 percent), 0.08 to 0.5 percent (preferably 0.2 percent, 0.3 percent, 0.4 percent) of soybean fiber, 0.1 to 0.3 percent (preferably 0.15 percent, 0.2 percent, 0.25 percent) of citrus fiber, 0.5 to 1.2 percent (preferably 0.6 percent, 0.7 percent, 0.8 percent, 1.0 percent, 1.1 percent) of milk protein component, 4 to 8 percent (preferably 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 definition of raw milk refers to a product processed by taking raw milk of fresh cattle (sheep) and products thereof as main raw materials. At least one selected from low fat milk (containing 1% -1.5% of fat by mass), skim milk, ultra-high temperature sterilized milk, reduced milk, reconstituted milk and non-anti-milk. The milk protein component is at least one selected from casein, milk protein and whey protein. The sweetener is at least one selected from white sugar, fructose and glucose. The above ferment is at least one selected from Lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium and Lactobacillus acidophilus.
The invention also provides a preparation method of the fermented dairy product, which comprises the following steps:
(1) Degreasing raw milk: degreasing fresh cow milk or reduced milk by a separator to obtain low-fat milk or defatted milk;
(2) And (3) batching: premixing dietary fiber and milk protein component at 50-60deg.C (preferably 55deg.C), adding into the low fat milk or skimmed milk, stirring at low speed (150-250 r/min, preferably 200 r/min), dissolving until the feed liquid has no particles, and stirring at high speed (450-550 r/min, preferably 500 r/min) for 25-35min (preferably 30 min) until completely dissolving 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, fermenting at 42+/-1 ℃ for about 4 hours at constant temperature to pH4.6 or below, and stopping fermenting when the acidity is 65 or above to obtain fermented milk;
(5) Refrigerating and post-ripening: cooling the fermented milk to 15-18 ℃ (preferably 16 ℃ and 17 ℃) to terminate fermentation, and then refrigerating and after-ripening at 2-6 ℃ (preferably 3 ℃,4 ℃ and 5 ℃);
(6) Refining and filling: the mixture is sheared and refined by a Y-tron with the frequency of 35-45Hz (preferably 40 Hz), and then the filling is completed.
The present invention also provides a premix milk composition comprising raw milk and a composite dietary fiber, 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 0.18-0.8% of composite dietary fiber; 2) The composite dietary fiber comprises 0.08-0.5% of soybean fiber and 0.1-0.3% of citrus fiber based on the total weight of the raw materials of the premix milk composition; 3) The fat content of the raw milk is not higher than 1.5%; 4) The premix milk composition is prepared by mixing the raw milk and the composite dietary fiber sequentially under a first stirring frequency and a second stirring frequency, preferably, the first stirring frequency is 150-250r/min, and the second stirring frequency is 450-550r/min.
The invention also provides a fermented dairy product, which comprises the premixed dairy composition; preferably, the fermented dairy product further comprises a milk protein component selected from at least one of casein, milk protein and whey protein, 0.5-1.2% based on the total weight of the starting materials of the fermented dairy product; based on the total weight of the raw materials of the fermented dairy product, the fermented dairy product comprises the following raw material components: 90.18-95.8% of premixed milk composition, 0.5-1.2% of milk protein component, 0.05-0.1% of starter and 4-8% of sweetener.
The invention also provides application of the premixed milk composition in preparation of fermented milk products.
The fermented dairy product disclosed by the invention is added with the soybean fiber and the citrus fiber composition at the same time, so that the product has good water retention, swelling property, shearing resistance and high temperature resistance, and the corresponding fermented dairy product can be thickened and emulsified, and the stability is improved.
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 skim raw milk used in examples 1 to 3 and comparative examples 1 to 10 below was selected from the group consisting of inner Mongolian illi real group Co., ltd; the whole raw milk is selected from the inner Mongolian illi real group stock company; the soybean fiber is purchased from Pingshan mountain gold biotechnology Co., ltd, and the model is SF-D; the citrus fiber is purchased from Pingshan mountain gold biotechnology Co., ltd, model AQ; the starter is selected from mixed bacteria of the genus premium1.0 (the bacteria mainly include Lactobacillus bulgaricus and Streptococcus thermophilus).
Example 1
The embodiment provides a fermented dairy product, which comprises the following raw materials in parts by weight: 91.5% of defatted raw milk, 7% of white granulated sugar, 1% of buttermilk powder, 0.25% of soybean fiber, 0.2% of citrus fiber and 0.05% of starter.
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: heating to 55deg.C, premixing white sugar, buttermilk powder, soybean fiber powder and citrus fiber powder, slowly adding into the low fat milk, stirring at 200r/min, stirring at 500r/min for 30min after no granule is dissolved, and completely dissolving 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 to below pH4.6, and stopping fermenting when the acidity is above 65 to obtain fermented milk;
(5) Refrigerating and post-ripening: cooling the fermented milk obtained in the step (4) to 15 ℃ to terminate fermentation, and refrigerating and after-ripening at 4 ℃;
(6) Refining and filling: and (5) shearing and refining by a Y-tron with the frequency of 40Hz, and then filling.
Example 2
The embodiment provides a fermented dairy product, which comprises the following raw materials in parts by weight: 93% of defatted raw milk, 6% of white granulated sugar, 0.5% of buttermilk powder, 0.15% of soybean fiber, 0.3% of citrus fiber and 0.05% of starter.
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: heating to 55deg.C, premixing white sugar, buttermilk powder, soybean fiber powder and citrus fiber powder, slowly adding into the low fat milk, stirring at 200r/min, stirring at 500r/min for 30min after no granule is dissolved, and completely dissolving 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 to below pH4.6, and stopping fermenting when the acidity is above 65 to obtain fermented milk;
(5) Refrigerating and post-ripening: cooling the fermented milk obtained in the step (4) to 15 ℃ to terminate fermentation, and refrigerating and after-ripening at 4 ℃;
(6) Refining and filling: and (5) shearing and refining by a Y-tron with the frequency of 40Hz, and then filling.
Example 3
The embodiment provides a fermented dairy product, which comprises the following raw materials in parts by weight: 92.6% of defatted raw cow milk, 6% of white granulated sugar, 0.7% of buttermilk powder, 0.5% of soybean fiber, 0.1% of citrus fiber, 0.1% of starter, and 10% of aloe coconut jam added to 90% of base material after fermentation.
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: heating to 55deg.C, premixing white sugar, buttermilk powder, soybean fiber powder and citrus fiber powder, slowly adding into the low fat milk, stirring at 200r/min, stirring at 500r/min for 30min after no granule is dissolved, and completely dissolving 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 after sterilization in the step (3) to 43 ℃, proportionally inoculating a starter, and fermenting at 42+/-1 ℃ for about 4 hours until the pH value is below 4.6, and stopping fermenting when the acidity is above 65 to obtain fermented milk;
(5) Adding 10% aloe coconut jam into the fermented milk 90% after fermentation to obtain semi-finished milk;
(6) Refrigerating and post-ripening: cooling the semi-finished milk obtained in the step (5) to 15 ℃ to terminate fermentation, and refrigerating and after-ripening at 4 ℃;
(7) Refining and filling: shearing and refining by a Y-tron with the frequency of 40Hz, adding jam, mixing uniformly, and filling.
Comparative example 1
The comparative example provides a fermented dairy product, which comprises the following raw materials in parts by weight: 91.5% of defatted raw milk, 7% of white granulated sugar, 1% of buttermilk powder, 0.45% of soybean fiber and 0.05% of starter.
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: heating to 55deg.C, premixing white sugar, buttermilk powder and soybean fiber powder, slowly adding into the low fat milk, stirring at 200r/min, stirring at 500r/min for 30min after no granule is dissolved, and completely dissolving 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 to below pH4.6, and stopping fermenting when the acidity is above 65 to obtain fermented milk;
(5) Refrigerating and post-ripening: cooling the fermented milk obtained in the step (4) to 15 ℃ to terminate fermentation, and refrigerating and after-ripening at 4 ℃;
(6) Refining and filling: and (5) shearing and refining by a Y-tron with the frequency of 40Hz, and then filling.
Comparative example 2
The comparative example provides a fermented dairy product, which comprises the following raw materials in parts by weight: 93% of defatted raw milk, 6% of white granulated sugar, 0.5% of buttermilk powder, 0.45% of citrus fiber and 0.05% of starter.
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: heating to 55deg.C, premixing white sugar, buttermilk powder and citrus fiber powder, slowly adding into the low fat milk, stirring at 200r/min, stirring at 500r/min for 30min after no granule is dissolved, and completely dissolving 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 to below pH4.6, and stopping fermenting when the acidity is above 65 to obtain fermented milk;
(5) Refrigerating and post-ripening: cooling the fermented milk obtained in the step (4) to 15 ℃ to terminate fermentation, and refrigerating and after-ripening at 4 ℃;
(6) Refining and filling: and (5) shearing and refining by a Y-tron with the frequency of 40Hz, and then filling.
Comparative example 3
The comparative example provides a fermented dairy product, which comprises the following raw materials in parts by weight: 92.6% of defatted raw cow milk, 6% of white granulated sugar, 0.7% of buttermilk powder, 0.6% of modified starch, 0.1% of starter, and 10% of aloe coconut jam added to 90% of base material after fermentation.
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: heating to 55deg.C, premixing white sugar, buttermilk powder and modified starch, slowly adding into the low fat milk, stirring at 200r/min, stirring at 500r/min for 30min after no granule is dissolved, and completely dissolving to obtain premixed milk;
(3) Homogenizing and sterilizing: homogenizing the premixed milk raw 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 to below pH4.6, and stopping fermenting when the acidity is above 65 to obtain fermented milk;
(5) Adding 10% aloe coconut jam into the 90% fermented milk to obtain semi-finished milk;
(6) Refrigerating and post-ripening: cooling the semi-finished milk obtained in the step (5) to 15 ℃ to terminate fermentation, and refrigerating and after-ripening at 4 ℃;
(7) Refining and filling: shearing and refining by a Y-tron with the frequency of 40Hz, adding jam, mixing uniformly, and filling.
Comparative example 4
The comparative example provides a fermented dairy product, which comprises the following raw materials in parts by weight: 92.6% of defatted raw cow milk, 6% of white granulated sugar, 0.7% of buttermilk powder, 0.6% of pectin, 0.1% of starter, and 10% of aloe coconut jam added to 90% of base material after fermentation.
The preparation method comprises the following specific steps:
(1) Degreasing raw milk: degreasing fresh cow milk through a separator to prepare low-fat milk;
(2) And (3) batching: heating to 55deg.C, premixing white sugar, buttermilk powder, and pectin, slowly adding into the low fat milk, stirring at 200r/min, stirring at 500r/min for 30min after no granule is dissolved, and completely dissolving 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 to below pH4.6, and stopping fermenting when the acidity is above 65 to obtain fermented milk;
(5) Adding 10% aloe coconut jam into the 90% fermented milk to obtain semi-finished milk;
(6) Refrigerating and post-ripening: cooling the semi-finished milk obtained in the step (5) to 15 ℃ to terminate fermentation, and refrigerating and after-ripening at 4 ℃;
(7) Refining and filling: shearing and refining by a Y-tron with the frequency of 40Hz, adding jam, mixing uniformly, and filling.
Comparative example 5
The comparative example provides a fermented dairy product, which comprises the following raw materials in parts by weight: 91.5% of whole raw milk, 7% of white granulated sugar, 1.4% of buttermilk powder and 0.1% of starter.
The preparation method comprises the following specific steps:
(1) And (3) batching: heating to 55deg.C, premixing white sugar and buttermilk powder, slowly adding into whole raw milk, stirring at 200r/min, stirring at 500r/min for 30min after no granule is dissolved, and completely dissolving to obtain premixed milk;
(2) Homogenizing and sterilizing: homogenizing the premixed milk obtained in the step (1) under the homogenizing pressure of 30/180 bar; sterilizing at 95deg.C for 300s to obtain sterilized milk;
(3) Fermentation: cooling the sterilized milk obtained in the step (2) to 43 ℃, proportionally inoculating a starter, and fermenting at 42+/-1 ℃ for about 4 hours to below pH4.6, and stopping fermenting when the acidity is above 65 to obtain fermented milk;
(4) Refrigerating and post-ripening: cooling the fermented milk obtained in the step (3) to 15 ℃ to terminate fermentation, and refrigerating and after-ripening at 4 ℃;
(5) Refining and filling: shearing and refining by a Y-tron with the frequency of 40Hz, adding jam, mixing uniformly, and filling.
Comparative example 6
The comparative example provides a fermented dairy product, which comprises the following raw materials in parts by weight: 91.5% of defatted raw cow milk, 6.65% of white granulated sugar, 1% of buttermilk powder, 0.6% of soybean fiber, 0.2% of citrus fiber (or 0.4% of soybean fiber and 0.4% of citrus fiber) and 0.05% of starter.
The method comprises the following specific steps:
(1) Degreasing raw milk: degreasing fresh cow milk through a separator to prepare low-fat milk;
(2) And (3) batching: heating to 55deg.C, premixing white sugar, buttermilk powder, soybean fiber powder and citrus fiber powder, slowly adding into the low fat milk, stirring at 200r/min, stirring at 500r/min for 30min after no granule is dissolved, and completely dissolving 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 to below pH4.6, and stopping fermenting when the acidity is above 65 to obtain fermented milk;
(5) Refrigerating and post-ripening: cooling the fermented milk obtained in the step (4) to 15 ℃ to terminate fermentation, and refrigerating and after-ripening at 4 ℃;
(6) Refining and filling: and (5) shearing and refining by a Y-tron with the frequency of 40Hz, and then filling.
Comparative example 7
The comparative example provides a fermented dairy product, which comprises the following raw materials in parts by weight: 91.5% of defatted raw cow milk, 6.9% of white granulated sugar, 1% of buttermilk powder, 0.5% of soybean fiber, 0.05% of citrus fiber and 0.05% of starter.
The preparation method is the same as in example 1.
Comparative example 8
The comparative example provides a fermented dairy product, which comprises the following raw materials in parts by weight: 91.5% of defatted raw cow milk, 7.1% of white granulated sugar, 1% of buttermilk powder, 0.05% of soybean fiber, 0.3% of citrus fiber and 0.05% of starter.
The preparation method is the same as in example 1.
Comparative example 9
The comparative example provides a fermented dairy product, which comprises the following raw materials in parts by weight: 91.5% of defatted raw milk, 7.35% of white granulated sugar, 1% of buttermilk powder, 0.05% of soybean fiber, 0.05% of citrus fiber and 0.05% of starter.
The preparation method is the same as in example 1.
Comparative example 10
The comparative example provides a fermented dairy product, which comprises the following raw materials in parts by weight: 91.5% of defatted raw milk, 7% of white granulated sugar, 1% of buttermilk powder, 0.25% of soybean fiber, 0.2% of citrus fiber and 0.05% of starter.
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: heating to 55deg.C, premixing white sugar and buttermilk powder, slowly adding into the low fat milk, stirring at 200r/min, stirring at 500r/min for 30min after no granule is dissolved, and completely dissolving 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 to below pH4.6, and stopping fermenting when the acidity is above 65 to obtain fermented milk;
(5) Refrigerating and post-ripening: cooling the fermented milk obtained in the step (4) to 15 ℃ to terminate fermentation, and refrigerating and after-ripening at 4 ℃;
(6) Refining and filling: adding soybean fiber powder and citrus fiber powder into the refrigerated fermented milk, mixing, shearing and refining with Y-tron with frequency of 40Hz, and packaging.
Verification test
1. Fiber characteristics
The water retention capacity means that after the dietary fiber absorbs water, the dietary fiber with strong water retention capacity has better water absorption capacity under the action of external force; swelling refers to the volume of dietary fiber that expands after a certain amount of dietary fiber absorbs water in the presence of a sufficient amount of solvent (typically water). The water retention and swelling properties of different dietary fibers were measured and the specific results are shown in Table 1.
TABLE 1
As can be seen from table 1, the citrus fiber has higher water retention and swelling properties than other dietary fibers in combination with soy fiber.
2. Product stability
The fermented dairy products produced in examples 1-3 and comparative examples 1-5 were stored under refrigerated conditions (2-6 ℃) and observed during shelf life (30 d). The stability results are detailed in Table 2.
TABLE 2
From Table 2, examples 1 and 2 show that the compositions soy fiber and citrus fiber have a good effect on the stability of the product. It can be seen from comparison with comparative examples 1 and 2 that the effect of the combination is greater than that of the single effect, and comparison with comparative example 5 that the absence of soybean fiber and citrus fiber seriously affects the stability of the product, and comparison with comparative example 6 that the increase in the content of soybean fiber or citrus fiber affects the graininess of the product; as can be seen by comparison with comparative examples 7-9, the reduced content of soy fiber and/or citrus fiber affects the stability of the product; as can be seen by comparison with comparative example 10, the addition of soy fiber and citrus fiber after fermentation affects the graininess of the product. Example 3 shows that the composition soy and citrus fibres play a role in the suspension of the jam, and that the composition soy and citrus fibres have an equivalent or better stabilizing effect than the modified starch, pectin, as compared to comparative examples 3, 4.
3. Product viscosity
The viscosities (measuring instrument: dynamic Shear Rheometer (DSR) 102e, rotor type CC27 49237, measuring temperature: 20 ℃) of the fermented dairy products of examples 1 to 3 and comparative examples 1 to 5 were measured, respectively, and specific measurement results are shown in Table 3.
TABLE 3 Table 3
| Viscosity (cP) | |
| Example 1 | 236.3 |
| Example 2 | 222.7 |
| Example 3 | 315.4 |
| Comparative example 1 | 151.2 |
| Comparative example 2 | 168.4 |
| Comparative example 3 | 177.9 |
| Comparative example 4 | 192.3 |
| Comparative example 5 | 99.6 |
| Comparative example 6 | 586.3 |
| Comparative example 7 | 157.2 |
| Comparative example 8 | 161.4 |
| Comparative example 9 | 101.2 |
| Comparative example 10 | 124.8 |
As can be seen from Table 3, the addition of the composition soy and citrus fibers can significantly increase the viscosity of the product.
In addition, the viscosity of the product of comparative example 6 is obviously improved, and the homogenization process is influenced, so that the blockage phenomenon is possibly caused; comparative examples 7 and 8 are equivalent to the effect of adding only one of soybean fiber or citrus fiber; comparative example 9 has the same effect as that of the citrus fiber without adding the soybean fiber.
4. Taste testing
The fermented dairy products prepared in examples 1-3 and comparative examples 1-5 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 4.
TABLE 4 Table 4
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As is clear from Table 4, the fermented milks of examples 1,2 and 3 were normal in flavor, odorless, and good in product consistency, and were more favored by the testers. And the composition soybean fiber and citrus fiber can compensate the influence of low-fat or zero-fat products caused by fat loss to a certain extent.
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 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 0.18-0.8% of composite dietary fiber; and the composite dietary fiber comprises 0.08-0.5% soy fiber and 0.1-0.3% citrus fiber based on the total weight of the raw materials of the fermented dairy product.
2. The fermented dairy product according to claim 1, characterized in that the fat content of the raw milk is not higher than 1.5%.
3. The fermented dairy product according to claim 1, further comprising a milk protein component selected from at least one of casein, milk protein and whey protein, based on the total weight of the raw materials of the fermented dairy product.
4. A fermented dairy product according to any of claims 1 to 3, 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, 0.18-0.8% of composite dietary fiber, 0.5-1.2% of milk protein component, 0.05-0.1% of starter and 4-8% of sweetener.
5. A method of preparing a fermented dairy product according to any of claims 1-4, comprising the steps of:
(1) And (3) batching: adding the composite dietary fiber into raw milk, and stirring to obtain premixed milk;
(2) Fermentation: fermenting the premixed milk to obtain fermented milk.
6. The method of claim 5, 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.
7. The method of claim 5, further comprising adding a milk protein component in the compounding step, wherein the compound dietary fiber is added to the raw milk after being premixed with the milk protein component, and the premixing temperature is 50-60 ℃.
8. The method according to claim 5, wherein in the step of proportioning, the stirring sequentially comprises a first stirring at 150 to 250r/min and a second stirring at 450 to 550 r/min.
9. The method of claim 6, further comprising a thinning step after the refrigerating and post-ripening, wherein the thinning step has a shearing frequency of 35-45Hz.
10. A premix milk composition comprising raw milk and a composite dietary fiber, the premix milk composition comprising 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 0.18-0.8% of composite dietary fiber;
2) The composite dietary fiber comprises 0.08-0.5% of soybean fiber and 0.1-0.3% of citrus fiber based on the total weight of the raw materials of the premix milk composition;
3) The premix milk composition is prepared by mixing the raw milk and the composite dietary fiber at a first stirring frequency and a second stirring frequency in sequence.
11. Premix milk composition according to claim 10, characterized in that the fat content of the raw milk is not higher than 1.5%.
12. Premix milk composition according to claim 10 or 11, characterized in that the first stirring frequency is 150-250r/min and the second stirring frequency is 450-550r/min.
13. Use of a premix milk composition according to any one of claims 10 to 12 for the preparation of a fermented milk product.
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