CN103598328A - Room-temperature yoghourt and preparation method thereof - Google Patents
Room-temperature yoghourt and preparation method thereof Download PDFInfo
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- CN103598328A CN103598328A CN201310569187.2A CN201310569187A CN103598328A CN 103598328 A CN103598328 A CN 103598328A CN 201310569187 A CN201310569187 A CN 201310569187A CN 103598328 A CN103598328 A CN 103598328A
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Abstract
The invention provides a preparation method of room-temperature yoghourt. The preparation method comprises the following steps: mixing materials to obtain a mixed material solution; carrying out heat treatment on the mixed material solution under the temperature ranging from 110 DEG C to 140 DEG C until the thermotropy rate of whey proteins in the mixed material solution is up to or more than 89% to obtain a heat-treated material solution; inoculating lactic acid bacteria into the heat-treated material solution and fermenting to obtain a fermented material; sterilizing the fermented material. The room-temperature yoghourt prepared by the method is good in stability and has a fine and smooth mouth feel and a mellow flavor. The invention further provides the room-temperature yoghourt produced by the method.
Description
Technical field
The present invention relates to a kind of Yoghourt, especially a kind of normal-temperature yoghourt and preparation method thereof.
Background technology
Along with the reach of science and social progress, the raising of national life level, people have become the main flow in the modern life for pursuit healthy, reasonable and nutrition dietary.Fermented dairy product is subject to doting on of more and more consumers with its exclusive nutritive value and local flavor, and Yoghourt is the most popular dairy products in numerous fermented dairy products.Yoghourt in the market, is that to take sweet milk or dairy products be raw material, adds sugar, strain fermentation to form.The shelf-life of common Yoghourt is shorter, is only 21 days under deepfreeze condition, and whole process must be under refrigerated condition when transportation, sale, and this has just directly limited the sale radius of product, mainly take local area sale as main; Yoghourt, in transportation, has not only increased great amount of cost simultaneously, has also increased the rotten risk of product.
Existing normal-temperature yoghourt preparation technology, is to carry out mix with the cow's milk of sterilizing, then at 90-95 ℃, carries out the sterilization of 300 seconds, the cooling after fermentation of material, by the material pasteurize after fermentation, obtain normal-temperature yoghourt again, its maximum feature is can preserve and reach 150 days under normal temperature state.Cow's milk is a kind of thermal sensitivity raw material, and cow's milk, after Overheating Treatment, can produce complicated physics, chemical reaction, and the heat treatment number of times that cow's milk stands is more, temperature is higher, and physics, the chemical reaction of generation are stronger.In the preparation process of existing normal-temperature yoghourt, cow's milk is heated often, and heat treatment degree is strong, and the local flavor of cow's milk, nutriment are destroyed to increase.And acidified milk destroys the local flavor of product and structure generation after pasteurize, Yoghourt easily occurs that flavor substance loss, whey the problem such as separate out.
Summary of the invention
The preparation method who the object of this invention is to provide a kind of normal-temperature yoghourt, the normal-temperature yoghourt stability that it prepares is better, and has fine and smooth smooth mouthfeel and the local flavor of sweet-smelling.
Another object of the present invention is to provide a kind of normal-temperature yoghourt, and its stability is better, and has fine and smooth smooth mouthfeel and the local flavor of sweet-smelling.
The preparation method who the invention provides a kind of normal-temperature yoghourt, comprising: after mix, obtain mixed liquor; Mixed liquor is placed at 110 to 140 ℃ and implements heat treatment, until the thermal denaturation rate of lactalbumin reaches or higher than 89% in mixed liquor, obtain feed liquid after heat treatment; Inoculating lactic acid bacterium fermentation in feed liquid after heat treated, material after being fermented; And material sterilization after fermenting.
In a kind of exemplary embodiment of the preparation method of normal-temperature yoghourt, mixed liquor is placed at 110 to 140 ℃ and implements heat treatment, until in mixed liquor the thermal denaturation rate of lactalbumin reach or higher than 89%, the thermal denaturation rate of beta lactoglobulin reaches or higher than 90% and the thermal denaturation rate of ALA reaches or higher than 65%, obtains feed liquid after heat treatment.
In a kind of exemplary embodiment of the preparation method of normal-temperature yoghourt, mix carries out under vacuum environment, and vacuum pressure is-0.01 to-0.06MPa; And before heat treatment, also comprise mixed liquor vacuum outgas, the pressure of vacuum outgas is-0.01 to-0.08MPa, and degassed duration is 1.0 to 2.5 seconds.
In a kind of exemplary embodiment of the preparation method of normal-temperature yoghourt, before mix, also comprise raw milk bactofugation, the temperature of bactofugation is 40 to 60 ℃, separating factor 10000 to 13000, centrifugal duration is 2 to 3 seconds.
In a kind of exemplary embodiment of the preparation method of normal-temperature yoghourt, before heat treatment, also comprise mixed liquor homogeneous, the temperature of homogeneous is 50 to 70 ℃, the pressure of homogeneous is 17 to 22MPa.
In a kind of exemplary embodiment of the preparation method of normal-temperature yoghourt, fermentation is carried out in 0.15 to 1.5bar malleation filtrated air.
In a kind of exemplary embodiment of the preparation method of normal-temperature yoghourt, by the mode of material sterilization after fermentation, be ultrasonic sterilization, the temperature of ultrasonic sterilization is 70 to 85 ℃, supersonic frequency is not less than 25000hz, ultrasonic duration 15 to 60 seconds.
In a kind of exemplary embodiment of the preparation method of normal-temperature yoghourt, after fermenting, after material sterilization, also comprise temperature of charge is adjusted to 20 to 30 ℃ and filling with filtrated air pressure feed or displacement pump feed.Compare with other canning meanses, these two kinds of canning meanses can keep the stability of product better.
The present invention also provides a kind of normal-temperature yoghourt, and the preparation method by above-mentioned normal-temperature yoghourt is prepared from.
In a kind of exemplary embodiment of normal-temperature yoghourt, the raw material of making it comprises: raw milk 870 to 930 weight portions, stabilizing agent 8.2 to 25.2 weight portions, rare cream 1 to 10 weight portion, white granulated sugar 35 to 90 weight portions and PURE WHEY 1 to 8 weight portion; Wherein stabilizing agent is combined by the converted starch of the agar of 0.5 to 3.5 weight portion, the pectin of 0.5 to 2.5 weight portion and 5 to 20 weight portions.
The preparation method of a kind of normal-temperature yoghourt provided by the invention, mixed liquor is entered to be placed in 110 to 140 ℃ of descending heat treatments, lactalbumin wherein reaches certain denaturation degrees, can effectively resist afterwards the impact of sterilization again on product stability in fermentation, the normal-temperature yoghourt stability that it prepares is better, and has fine and smooth smooth mouthfeel and the local flavor of sweet-smelling.
A kind of normal-temperature yoghourt provided by the invention, its stability is better, and has fine and smooth smooth mouthfeel and the local flavor of sweet-smelling.
The specific embodiment
For technical characterictic, object and the effect of invention are had more clearly and understood, the existing the specific embodiment of the present invention that illustrates with the following Examples.
the first embodiment.
Raw material:
Raw milk: 870 kilograms;
Stabilizing agent: 3.5 kilograms, agar, 0.5 kilogram of pectin, 20 kilograms of converted starches, 1.2 kilograms of single stearic acid glycerine lipoprotein fat acid esters;
Rare cream: 8 kilograms;
White granulated sugar: 88.8 kilograms;
PURE WHEY: 8 kilograms.
Preparation method:
1, bactofugation after raw milk purchase being come purifies, the temperature of bactofugation is 55 ℃, separating factor 10000, duration is 2 seconds, obtains raw milk after degerming;
2, vacuum batching: vacuum pressure is-0.035MPa; After stabilizing agent and white granulated sugar are mixed, be added into online after degerming in raw milk, and be incubated 15 minutes at 70 ℃, obtain premixed feed liquid; In premixed feed liquid, add rare cream and PURE WHEY, by blender, mix 22 minutes, obtain mixed liquor;
3, by mixed liquor vacuum outgas, the pressure of vacuum outgas is-0.02MPa, degassed duration 1 second;
4, the mixed liquor after degassed is carried out to homogeneous, the temperature of homogeneous is 60 ℃, and pressure is 19MPa, obtains feed liquid after homogeneous;
5, feed liquid after homogeneous is placed at 140 ℃ and implements heat treatment 4 seconds, after homogeneous, in feed liquid, the thermal denaturation rate 89% of lactalbumin, the thermal denaturation rate 65% of the thermal denaturation rate 90% of beta lactoglobulin and ALA, obtains feed liquid after heat treatment;
6, after heat treated, in feed liquid, inoculate 85U lactic acid bacteria (purchased from Du Pont's Danisco, article No. YJ-10) and at 41.7 ℃ of bottom fermentations, the terminal acidity of fermentation is pH4.24, material after being fermented; Fermentation is carried out under the protection of 0.25bar malleation filtrated air;
7, will ferment after material ultrasonic sterilization, the temperature of ultrasonic sterilization is 77 ℃, supersonic frequency 70000hz, ultrasonic power density is 2.1W/cm
2, ultrasonic duration 55 seconds, obtains sterilized material;
8, sterilized material temperature is adjusted to 22 ℃, and filling with filtrated air pressure feed, and pressure is 1.8bar, obtains normal-temperature yoghourt product.
Product testing result.
Product acidity 77
0t; The structural state of product is even, and cream sense is obvious, and quality is fine and smooth and glossy; Fermentation taste is strong, has merged cream fragrance, sour-sweet moderate, has fine and smooth smooth mouthfeel and the local flavor of sweet-smelling; Shelf life of products is 200 days after testing.
Product microorganism detection result: total plate count < 1CFU/g, coliform, < 1CFU/g, yeast < 1CFU/g, mould < 1CFU/g, staphylococcus aureus (25g) does not detect, and salmonella (25g) does not detect.
the second embodiment.
Raw material:
Raw milk: 885 kilograms;
Stabilizing agent: 2 kilograms, agar, 2.5 kilograms of pectin, 14 kilograms of converted starches;
Rare cream: 5 kilograms;
White granulated sugar: 85 kilograms;
PURE WHEY: 6.4 kilograms;
DHA algae oil: 0.1 kilogram.
Preparation method:
1, bactofugation after raw milk purchase being come purifies, the temperature of bactofugation is 40 ℃, separating factor 10000, duration is 2 seconds, obtains raw milk after degerming;
2, vacuum batching: vacuum pressure is-0.03MPa; After stabilizing agent and white granulated sugar are mixed, be added into online after degerming in raw milk, and be incubated 15 minutes at 10 ℃, obtain premixed feed liquid; In premixed feed liquid, add rare cream and PURE WHEY, by blender, mix 25 minutes, obtain mixed liquor;
3,, by mixed liquor vacuum outgas, the pressure of vacuum outgas is-0.01MPa that degassed duration is 1.5 seconds;
4, the mixed liquor after degassed is carried out to homogeneous, the temperature of homogeneous is 50 ℃, and pressure is 19MPa, obtains feed liquid after homogeneous;
5, feed liquid after homogeneous is placed at 130 ℃ and implements heat treatment 6 seconds, after homogeneous, in feed liquid, the thermal denaturation rate 89% of lactalbumin, the thermal denaturation rate 65% of the thermal denaturation rate 90% of beta lactoglobulin and ALA, obtains feed liquid after heat treatment;
6, after heat treated, in feed liquid, inoculate 93U lactic acid bacteria (purchased from Du Pont's Danisco, article No. YJ-10) and at 42.3 ℃ of bottom fermentations, the terminal acidity of fermentation is pH4.19, material after being fermented; Fermentation is carried out under the protection of 0.56bar malleation filtrated air;
7, will ferment after material ultrasonic sterilization, the temperature of ultrasonic sterilization is 70 ℃, supersonic frequency 90000hz, ultrasonic power density is 2.6W/cm
2, ultrasonic duration 60 seconds, obtains sterilized material;
8, sterilized material temperature is adjusted to 20 ℃, and filling with filtrated air pressure feed, and pressure is 1.0bar, obtains normal-temperature yoghourt product.
Product testing result.
Product acidity 80
0t.The structural state of product is even, and delicate mouthfeel and smooth sense are strong.Product has strong acidified milk fragrance, and fragrant odour is sour-sweet moderate; Product has fine and smooth smooth mouthfeel and the local flavor of sweet-smelling.The shelf-life of product is 180 days after testing.
the 3rd embodiment.
Raw material:
Raw milk: 930 kilograms;
Stabilizing agent: 1.7 kilograms, agar, 1.5 kilograms of pectin, 5 kilograms of converted starches;
Rare cream: 3 kilograms;
White granulated sugar: 56 kilograms;
PURE WHEY: 1.8 kilograms;
B B-complex (comprising vitamin A and vitamin C): 1 kilogram.
Preparation method:
1, bactofugation after raw milk purchase being come purifies, the temperature of bactofugation is 57 ℃, separating factor 13000, duration is 2 seconds, obtains raw milk after degerming;
2, vacuum batching: vacuum pressure is-0.06MPa; After stabilizing agent and white granulated sugar are mixed, be added into online after degerming in raw milk, and be incubated 5 minutes at 30 ℃, obtain premixed feed liquid; In premixed feed liquid, add rare cream and PURE WHEY, by blender, mix 20 minutes, obtain mixed liquor;
3,, by mixed liquor vacuum outgas, the pressure of vacuum outgas is-0.032MPa that degassed duration is 2.5 seconds;
4, the mixed liquor after degassed is carried out to homogeneous, the temperature of homogeneous is 58 ℃, and pressure is 20MPa, obtains feed liquid after homogeneous;
5, feed liquid after homogeneous is placed at 135 ℃ and implements heat treatment 4 seconds, after homogeneous, in feed liquid, the thermal denaturation rate 93% of lactalbumin, the thermal denaturation rate 68% of the thermal denaturation rate 92% of beta lactoglobulin and ALA, obtains feed liquid after heat treatment;
6, after heat treated, in feed liquid, inoculate 100U lactic acid bacteria (purchased from Du Pont's Danisco, article No. YJ-10) and at 44.2 ℃ of bottom fermentations, the terminal acidity of fermentation is pH4.3, material after being fermented; Fermentation is carried out under the protection of 0.87bar malleation filtrated air;
7, will ferment after material ultrasonic sterilization, the temperature of ultrasonic sterilization is 75 ℃, supersonic frequency 75000hz, ultrasonic power density is 2.3W/cm
2, ultrasonic duration 55 seconds, obtains sterilized material;
8, sterilized material temperature is adjusted to 25 ℃, and filling with filtrated air pressure feed, and pressure is 2.6bar, obtains normal-temperature yoghourt product.
Product testing result:
Product acidity 75
0t.The structural state of product is even, and mouthfeel stiff, without granular sensation and glossy.Yoghourt fermentation taste release property is good, and good taste is sour-sweet moderate; Product has fine and smooth smooth mouthfeel and the local flavor of sweet-smelling.The shelf-life of product is 185 days after testing.
Product microorganism detection result: total plate count < 1CFU/g, coliform, < 1CFU/g, yeast < 1CFU/g, mould < 1CFU/g, staphylococcus aureus (25g) does not detect, and salmonella (25g) does not detect.
the 4th embodiment.
Raw material:
Raw milk: 856 kilograms;
Stabilizing agent: 1.7 kilograms, agar, 1.8 kilograms of pectin, 14 kilograms of converted starches, 1.5 kilograms of single stearic acid glycerine lipoprotein fat acid esters;
Rare cream: 10 kilograms;
White granulated sugar: 68.5 kilograms;
PURE WHEY: 1.5 kilograms;
Coconut palm fruit grain: 45 kilograms, fruit particle size 3*3*3mm.
Preparation method:
1, bactofugation after raw milk purchase being come purifies, the temperature of bactofugation is 60 ℃, separating factor 10000, duration is 3 seconds, obtains raw milk after degerming;
2, vacuum batching: vacuum pressure is-0.042MPa; After stabilizing agent and white granulated sugar are mixed, be added into online after degerming in raw milk, and be incubated 13 minutes at 70 ℃, obtain premixed feed liquid; In premixed feed liquid, add rare cream and PURE WHEY, by blender, mix 24 minutes, obtain mixed liquor;
3,, by mixed liquor vacuum outgas, the pressure of vacuum outgas is-0.045MPa that degassed duration is 1.7 seconds;
4, the mixed liquor after degassed is carried out to homogeneous, the temperature of homogeneous is 65 ℃, and pressure is 17MPa, obtains feed liquid after homogeneous;
5, feed liquid after homogeneous is placed at 125 ℃ and implements heat treatment 15 seconds, after homogeneous, in feed liquid, the thermal denaturation rate 89% of lactalbumin, the thermal denaturation rate 65% of the thermal denaturation rate 92% of beta lactoglobulin and ALA, obtains feed liquid after heat treatment;
6, after heat treated, in feed liquid, inoculate 80U lactic acid bacteria (purchased from Du Pont's Danisco, article No. YJ-10) and at 43.5 ℃ of bottom fermentations, the terminal acidity of fermentation is pH4.32, material after being fermented; Fermentation is carried out under the protection of 1.2bar malleation filtrated air;
7, will ferment after material ultrasonic sterilization, the temperature of ultrasonic sterilization is 85 ℃, supersonic frequency 25000hz, ultrasonic power density is 0.4W/cm
2, ultrasonic duration 15 seconds, obtains sterilized material;
8, sterilized material temperature is adjusted to 30 ℃, and with screw pump filling, the rotating speed of screw pump is 95 revs/min, obtains normal-temperature yoghourt product.
Product testing result.
Product acidity 78
0t.Product structural state is even, and well, cream sense is obvious for the smooth degree of mouthfeel, and fruit grain is evenly distributed and is glossy.The fermentation taste of product is strong, has merged cream flavour, sour-sweet moderate; Product has fine and smooth smooth mouthfeel and the local flavor of sweet-smelling.The shelf-life of product is 210 days after testing.
Product microorganism detection result: total plate count < 1CFU/g, coliform, < 1CFU/g, yeast < 1CFU/g, mould < 1CFU/g, staphylococcus aureus (25g) does not detect, and salmonella (25g) does not detect.
the 5th embodiment.
Raw material:
Raw milk: 874.95 kilograms;
Stabilizing agent: 1.75 kilograms, agar, 1.5 kilograms of pectin, 14 kilograms of converted starches;
Rare cream: 6.15 kilograms;
White granulated sugar: 44 kilograms;
PURE WHEY: 1.6 kilograms;
Strawberry jam: 56 kilograms;
Sucralose: 0.046 kilogram.
Preparation method:
1, bactofugation after raw milk purchase being come purifies, the temperature of bactofugation is 50 ℃, separating factor 11000, duration is 3 seconds, obtains raw milk after degerming;
2, vacuum batching: vacuum pressure is-0.01MPa; After stabilizing agent and white granulated sugar are mixed, be added into online after degerming in raw milk, and be incubated 10 minutes at 55 ℃, obtain premixed feed liquid; In premixed feed liquid, add rare cream and PURE WHEY, by blender, mix 22 minutes, obtain mixed liquor;
3,, by mixed liquor vacuum outgas, the pressure of vacuum outgas is-0.08MPa that degassed duration is 2 seconds;
4, the mixed liquor after degassed is carried out to homogeneous, the temperature of homogeneous is 63 ℃, and pressure is 22MPa, obtains feed liquid after homogeneous;
5, feed liquid after homogeneous is placed at 110 ℃ and implements heat treatment 120 seconds, after homogeneous, in feed liquid, the thermal denaturation rate 92% of lactalbumin, the thermal denaturation rate 67% of the thermal denaturation rate 94% of beta lactoglobulin and ALA, obtains feed liquid after heat treatment;
6, after heat treated, in feed liquid, inoculate 88U lactic acid bacteria (purchased from Du Pont's Danisco, article No. YJ-10) and at 43.8 ℃ of bottom fermentations, the terminal acidity of fermentation is pH4.28, material after being fermented; Fermentation is carried out under the protection of 1.5bar malleation filtrated air;
7, will ferment after material ultrasonic sterilization, the temperature of ultrasonic sterilization is 80 ℃, supersonic frequency 55000hz, ultrasonic power density is 1.15W/cm
2, ultrasonic duration 25 seconds, obtains sterilized material;
8, sterilized material temperature is adjusted to 26 ℃, and filling with gear pump, and the rotating speed of gear pump is 88 revs/min, obtains normal-temperature yoghourt product.
Product testing result.
Product acidity 77
0t.Product structural state is even, and mouthfeel is dense, glossy, and distinctive Yoghourt fermentation taste merges strawberry taste, sour-sweet moderate; Product has fine and smooth smooth mouthfeel and the local flavor of sweet-smelling.The shelf-life of product is 178 days after testing.
Product microorganism detection result: total plate count < 1CFU/g, coliform, < 1CFU/g, yeast < 1CFU/g, mould < 1CFU/g, staphylococcus aureus (25g) does not detect, and salmonella (25g) does not detect.
the 6th embodiment.
Raw material:
Raw milk: 918.45 kilograms;
Stabilizing agent: 0.5 kilogram, agar, 2 kilograms of pectin, 7 kilograms of converted starches;
Rare cream: 1 kilogram;
White granulated sugar: 35 kilograms;
PURE WHEY: 1 kilogram;
Sucralose: 0.053 kilogram;
Oat: 35 kilograms, oat, in advance through 95 degree, is precooked for 15 minutes, then pulls out, drains standby.
Preparation method:
1, bactofugation after raw milk purchase being come purifies, the temperature of bactofugation is 53 ℃, separating factor 13000, duration is 2 seconds, obtains raw milk after degerming;
2, vacuum batching: vacuum pressure is-0.025MPa; After stabilizing agent and white granulated sugar are mixed, be added into online after degerming in raw milk, and be incubated 12 minutes at 40 ℃, obtain premixed feed liquid; In premixed feed liquid, add rare cream and PURE WHEY, by blender, mix 30 minutes, obtain mixed liquor;
3,, by mixed liquor vacuum outgas, the pressure of vacuum outgas is-0.037MPa that degassed duration is 2.5 seconds;
4, the mixed liquor after degassed is carried out to homogeneous, the temperature of homogeneous is 70 ℃, and pressure is 20MPa, obtains feed liquid after homogeneous;
5, feed liquid after homogeneous is placed at 128 ℃ and implements heat treatment 10 seconds, after homogeneous, in feed liquid, the thermal denaturation rate 90% of lactalbumin, the thermal denaturation rate 72% of the thermal denaturation rate 93% of beta lactoglobulin and ALA, obtains feed liquid after heat treatment;
6, after heat treated, in feed liquid, inoculate 94U lactic acid bacteria (purchased from Du Pont's Danisco, article No. YJ-10) and at 41.8 ℃ of bottom fermentations, the terminal acidity of fermentation is pH4.33, material after being fermented; Fermentation is carried out under the protection of 0.15bar malleation filtrated air;
7, will ferment after material ultrasonic sterilization, the temperature of ultrasonic sterilization is 78 ℃, supersonic frequency 60000hz, ultrasonic power density is 1.8W/cm
2, ultrasonic duration 55 seconds, obtains sterilized material;
8, sterilized material temperature is adjusted to 26 ℃, and filling with gear pump, and the rotating speed of gear pump is 105 revs/min, obtains normal-temperature yoghourt product.
Product testing result.
Product acidity 82
0t.Product structural state is even, and product is fine and smooth, and oat particle chewiness is strong, glossy.Product has merged the taste of acidified milk fragrance and Mai Xiang, strong pure, sour-sweet moderate; Product has fine and smooth smooth mouthfeel and the local flavor of sweet-smelling.The shelf-life of product is 182 days after testing.
Product microorganism detection result: total plate count < 1CFU/g, coliform, < 1CFU/g, yeast < 1CFU/g, mould < 1CFU/g, staphylococcus aureus (25g) does not detect, and salmonella (25g) does not detect.
Above embodiment has all been used bactofugation mode to the degerming of raw milk, but also can replace with other degerming modes, and as film degerming etc., the normal-temperature yoghourt stability preparing is better, and has fine and smooth smooth mouthfeel and the local flavor of sweet-smelling.
Above embodiment has all been used ultrasonic sterilization to the sterilization of material after fermenting, but also can replace with other sterilization modes, and as pasteurize etc., the normal-temperature yoghourt stability preparing is better, and has fine and smooth smooth mouthfeel and the local flavor of sweet-smelling.
the 7th embodiment (comparative example).
Raw material:
Raw milk: 870 kilograms;
Stabilizing agent: 3.5 kilograms, agar, 0.5 kilogram of pectin, 20 kilograms of converted starches, 1.2 kilograms of single stearic acid glycerine lipoprotein fat acid esters;
Rare cream: 8 kilograms;
White granulated sugar: 88.8 kilograms;
PURE WHEY: 8 kilograms.
Preparation method:
1, bactofugation after raw milk purchase being come purifies, the temperature of bactofugation is 55 ℃, separating factor 11000, duration is 2 seconds, obtains raw milk after degerming;
2, vacuum batching: vacuum pressure is-0.035MPa; After stabilizing agent and white granulated sugar are mixed, be added into online after degerming in raw milk, and be incubated 15 minutes at 70 ℃, obtain premixed feed liquid; In premixed feed liquid, add rare cream and PURE WHEY, by blender, mix 22 minutes, obtain mixed liquor;
3, by mixed liquor vacuum outgas, the pressure of vacuum outgas is-0.02MPa, degassed duration 1 second;
4, the mixed liquor after degassed is carried out to homogeneous, the temperature of homogeneous is 60 ℃, and pressure is 19MPa, obtains feed liquid after homogeneous;
5, feed liquid after homogeneous is placed at 92 ℃ and implements heat treatment 300 seconds, after homogeneous, in feed liquid, the thermal denaturation rate 83% of lactalbumin, the thermal denaturation rate 60% of the thermal denaturation rate 85% of beta lactoglobulin and ALA, obtains feed liquid after heat treatment;
6, after heat treated, in feed liquid, inoculate 85U lactic acid bacteria (purchased from Du Pont's Danisco, article No. YJ-10) and at 41.7 ℃ of bottom fermentations, the terminal acidity of fermentation is pH4.24, material after being fermented; Fermentation is carried out under the protection of 0.25bar malleation filtrated air;
7, will ferment after material ultrasonic sterilization, the temperature of ultrasonic sterilization is 77 ℃, supersonic frequency 70000hz, ultrasonic power density is 2.1W/cm
2, ultrasonic duration 55 seconds, obtains sterilized material;
8, sterilized material temperature is adjusted to 22 ℃, and filling with filtrated air pressure feed, and pressure is 1.8bar, obtains normal-temperature yoghourt product.
Product testing result.
Product acidity 77
0t; There is bleed in product, the not smooth slightly granular sensation of mouthfeel, and acidified milk fragrance is strong not; Shelf life of products is 125 days after testing.
Product microorganism detection result: total plate count < 1CFU/g, coliform, < 1CFU/g, yeast < 1CFU/g, mould < 1CFU/g, staphylococcus aureus (25g) does not detect, and salmonella (25g) does not detect.
In the present embodiment, feed liquid after homogeneous is placed at 92 ℃ and implements heat treatment 300 seconds, though less than the requirement of unabridged version invention protein thermal denaturation rate, but reached the standard of sterilizing.
" breast only " in above embodiment refers to that raw milk, through centrifugal milk clarifier, utilizes the centrifugal force of High Rotation Speed, and according to the specific gravity difference of material, solid impurity is separated, the process of eliminating.
The detection method of lactalbumin thermal denaturation rate in the present invention, the Kjeldahl's method using in the assay method > > with reference to the interim article < < whey-proteins denature of < < China Dairy Industry > > volume the 5th October the 22nd in 1994.Concrete operations are as follows: with saturated NaCl, lactalbumin is precipitated, casein, denatured whey protein wherein all precipitate, and after filtration undenatured whey protein in filtrate are carried out to kjeldahl determination, obtain lactalbumin total amount; The nonprotein nitrogen of sample (NPN) assay method is as follows: 10mL skimmed milk 15%TCA(W/V) be diluted to 50mL, TCA ultimate density is 12%, at this moment all proteins all precipitates, after filtration the nonprotein nitrogen in filtrate is carried out to kjeldahl determination, obtain NPN amount, the total amount of lactalbumin deducts NPN amount, obtains lactalbumin amount (WPN); Be calculated as follows lactalbumin thermal denaturation rate: thermal denaturation rate=(feed liquid after WPN (total raw material)-WPN(heat treatment))/WPN (total raw material) * 100%.
In the present invention, the thermal denaturation rate of beta lactoglobulin and ALA refers to, beta lactoglobulin in total raw material and the ALA sex change rate after described heat treatment, detection method is the detection method that affects 1.2.2 part in > > on milk whey protein digestion with reference to the article < < different heat treatment of < < food industry > > the 33rd the 9th phase of volume in 2012.
In the present invention, microorganism detection is carried out according to following standard:
Total plate count: measure according to GB 4789.2-2010 food national safety standard food microbiological analysis total plate count;
Coliform: measure according to GB 4789.3-2010 food national safety standard food microbiological analysis total plate count;
Salmonella: measure according to GB 4789.4-2010 food national safety standard food microbiological analysis total plate count;
Staphylococcus aureus: measure according to GB 4789.10-2010 food national safety standard food microbiological analysis total plate count;
Saccharomycete, mould: according to GB 4789.15-2010 food national safety standard food microbiological analysis total plate count, measure.
In this article, " schematically " expression " is served as example, example or explanation ", any embodiment that is described in this article " schematically " should be interpreted as a kind of preferred or have more the technical scheme of advantage.
In this article, " equating ", " identical " etc. are not strict mathematics and/or the restriction in geometry meaning, also comprise the error it will be appreciated by those skilled in the art that and production or use etc. allow.Except as otherwise noted, number range herein not only comprises the gamut in two end points, also comprises the some subranges that are contained in wherein.
Be to be understood that, although this description is described according to each embodiment, but not each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should make description as a whole, technical scheme in each embodiment also can, through appropriately combined, form other embodiments that it will be appreciated by those skilled in the art that.
Listed a series of detailed description is above only illustrating for feasibility embodiment of the present invention; they are not in order to limit the scope of the invention; allly do not depart from equivalent embodiment or the change that skill spirit of the present invention is done; as the combination of feature, cut apart or repeat, within all should being included in protection scope of the present invention.
Claims (10)
1. a preparation method for normal-temperature yoghourt, is characterized in that comprising:
After mix, obtain mixed liquor;
Described mixed liquor is placed at 110 to 140 ℃ and implements heat treatment, until the thermal denaturation rate of lactalbumin reaches or higher than 89% in described mixed liquor, obtain feed liquid after heat treatment;
To inoculating lactic acid bacterium fermentation in feed liquid after described heat treatment, material after being fermented; And
By material sterilization after described fermentation.
2. the preparation method of normal-temperature yoghourt as claimed in claim 1, wherein, described mixed liquor is placed at 110 to 140 ℃ and implements described heat treatment, until in described mixed liquor the thermal denaturation rate of lactalbumin reach or higher than 89%, the thermal denaturation rate of beta lactoglobulin reaches or higher than 90% and the thermal denaturation rate of ALA reaches or higher than 65%, obtains feed liquid after heat treatment.
3. the preparation method of normal-temperature yoghourt as claimed in claim 1, wherein, described mix carries out under vacuum environment, and vacuum pressure is-0.01 to-0.06MPa; And before described heat treatment, also comprise described mixed liquor vacuum outgas, the pressure of described vacuum outgas is-0.01 to-0.08MPa, and degassed duration is 1.0 to 2.5 seconds.
4. the preparation method of normal-temperature yoghourt as claimed in claim 1, wherein, before described mix, also comprises raw milk bactofugation, and the temperature of described bactofugation is 40 to 60 ℃, separating factor 10000 to 13000, and centrifugal duration is 2 to 3 seconds.
5. the preparation method of normal-temperature yoghourt as claimed in claim 1, wherein, before described heat treatment, also comprises described mixed liquor homogeneous, and the temperature of described homogeneous is 50 to 70 ℃, and the pressure of homogeneous is 17 to 22MPa.
6. the preparation method of normal-temperature yoghourt as claimed in claim 1, wherein, described fermentation is carried out in 0.15 to 1.5bar malleation filtrated air.
7. the preparation method of normal-temperature yoghourt as claimed in claim 1, wherein, by the mode of material sterilization after described fermentation, be ultrasonic sterilization, the temperature of described ultrasonic sterilization is 70 to 85 ℃, supersonic frequency 25000 is to 90000hz, and ultrasonic power density is 0.4 to 2.6W/cm
2, ultrasonic duration 15 to 60 seconds.
8. the preparation method of normal-temperature yoghourt as claimed in claim 1, wherein, by after material sterilization after described fermentation, also comprises temperature of charge is adjusted to 20 to 30 ℃ and filling with filtrated air pressure feed or displacement pump feed.
9. a normal-temperature yoghourt, is characterized in that, the preparation method by the normal-temperature yoghourt described in any one in claim 1 to 8 is prepared from.
10. normal-temperature yoghourt as claimed in claim 9, the raw material of wherein making it comprises: raw milk 870 to 930 weight portions, stabilizing agent 8.2 to 25.2 weight portions, rare cream 1 to 10 weight portion, white granulated sugar 35 to 90 weight portions and PURE WHEY 1 to 8 weight portion; Wherein said stabilizing agent is combined by the converted starch of the agar of 0.5 to 3.5 weight portion, the pectin of 0.5 to 2.5 weight portion and 5 to 20 weight portions.
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