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Buffalo milk active-bacteria whey beverage and preparation method thereof

A technology of milk active bacteria and whey, applied in whey, dairy products, cheese substitutes and other directions, can solve the problems of high energy consumption, environmental pollution, large investment in whey powder equipment, etc., and achieve rich nutrition and significant economic benefits. , the effect of improving gastrointestinal function

Active Publication Date: 2013-06-26
GUANGXI ZHUANG AUTONOMOUS REGION BUFFALO INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] With the expansion of the scale of cheese production in my country, a large amount of whey is bound to be produced. If it is discharged directly without treatment, it is a pity and will cause serious pollution to the environment. However, the production of whey powder equipment requires large investment and high energy consumption. Many small and medium-sized Enterprises can't bear it

Method used

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preparation example Construction

[0027] The preparation method of buffalo milk active bacteria whey beverage of the present invention comprises the following steps:

[0028] (1) Preparation of yogurt

[0029] Standardize the buffalo milk with 3-3.5% fat and 12-14% total milk solids, sterilize at 95°C for 5 minutes, cool to 41-44°C, add yogurt starter at a ratio of 1-3%, and ferment at constant temperature 3.5 to 6.0 hours until the pH reaches 4.1 to 4.5. Then, stir, cool to 18~24 ℃, and be used for producing active bacteria whey drink as soon as possible. If it is not produced immediately, the temperature of the yogurt should be lowered to 2-6°C for storage and standby;

[0030] (2) Preparation of whey

[0031] After standardizing buffalo milk according to fat:protein=1.6, sterilize at 85°C for 15s~5min, cool to 33~35°C, add lactic acid bacteria starter at a ratio of 0.5~3.0% to acidify for 1h, and then, press 1000~6000RU / Add rennet to curd the milk for 40-55 minutes in proportion to 100kg of milk, cut, ...

Embodiment 1

[0036] According to the step (1) of the preparation method of the buffalo milk active bacteria whey beverage of the present invention, prepare yogurt, the fermentation temperature is 43°C, the fermentation time is 4h, the end point pH is 4.5, and cooled to 20°C; according to step (2) to produce Cheese and obtain whey, wherein, the amount of starter added is 1%, the fermentation temperature is 33°C, the amount of rennet added is 2000RU / 100kg of milk, the curdling time is 50min, the pH value of whey is 6.3, and cooled to 20°C; according to the step (3 ) to produce active bacteria whey beverage. The resulting product has normal senses, and the physicochemical and hygienic indicators are as follows: the number of viable lactic acid bacteria is 2.8×10 6 CFU / mL, protein 1.5%, total sugar 10.8%, fat content 1.5%, benzoic acid<0.03g / kg, mold<30CFU / mL, yeast<50CFU / mL, coliform group<3CFU / mL, pathogenic bacteria not detected.

Embodiment 2

[0038] According to the step (1) of the preparation method of the buffalo milk active bacteria whey beverage of the present invention, prepare yogurt, the fermentation temperature is 44°C, the fermentation time is 4h, the end point pH is 4.3, and cooled to 22°C; according to step (2) Produce cheese and obtain whey, in which the amount of starter is 2%, the fermentation temperature is 33°C, the amount of rennet is 3000RU / 100kg milk, the curdling time is 46min, the whey pH value is 6.1, and cooled to 20°C; according to the steps (3 ) to produce active bacteria whey beverage. The resulting product has normal senses, and the physicochemical and hygienic indicators are as follows: the number of viable lactic acid bacteria is 1.8×10 7 CFU / mL, protein 1.68%, total sugar 11.3%, fat content 1.56%, benzoic acid<0.03g / kg, mold<30CFU / mL, yeast<50CFU / mL, coliform group<3CFU / mL, pathogenic bacteria not detected.

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Abstract

The invention discloses a buffalo milk active-bacteria whey beverage and a preparation method thereof. The whey beverage is obtained through the steps of: mixing byproduct whey generated in the preparation process of buffalo milk cheese with fermented buffalo sour milk in a certain ratio, appropriately adding sugar, a stabilizer and spice to obtain a mixture, then concocting, homogenizing and filling the mixture, so as to obtain the buffalo milk active-bacteria whey beverage. The whey beverage has the complete nutritional ingredients of the whey and the sour milk, contains protein, various amino acids, vitamins and mineral substances needed by human bodies, and especially contains various active proteins such as alpha-lactalbumin, beta-lactoglobulin, immune globulin, lactoferrin, lactoperoxidase and active lactobacillus which are contained in the whey; and the beverage is unique in flavor, exquisite in mouth feel, rich in nutrition, and capable of improving the gastrointestinal function and enhancing the immunity.

Description

technical field [0001] The invention relates to a buffalo milk active bacteria whey beverage and a preparation method thereof. Background technique [0002] Whey is a by-product of industrial production of cheese and casein. It takes about 10 kg of fresh milk to produce 1 kg of hard cheese, and 9 kg of by-product whey is separated. According to statistics in 1990, the whey discharged from the production of cheese and casein in the world is about 166 million tons, which is quite a considerable amount. At present, such a large amount of milk in the world is used, but most of it is discharged into the sewer, which not only wastes a large amount of valuable protein, lactose and other nutrients, but also causes serious pollution to the environment. [0003] With the rapid development of my country's national economy, the substantial improvement of people's living standards, the change of the eating habits of the younger generation, the strengthening of international scientific a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C21/06A23C21/08A23C19/05
Inventor 曾庆坤李玲唐艳林波农皓如
Owner GUANGXI ZHUANG AUTONOMOUS REGION BUFFALO INST
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