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Preparation method for low-fat stirred probiotics acidified milk

A stirring-type and probiotic technology is applied in the field of preparation of low-fat stirring-type probiotic fermented milk, which can solve problems such as flavor defects of low-fat fermented milk, and achieve the effects of degrading cholesterol, saving enterprise costs, and improving production efficiency.

Active Publication Date: 2014-02-19
GREENS BIOENG SHENZHEN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to use the enzymatic hydrolysis technology of lipase to solve the technical problem of low-fat fermented milk flavor defect

Method used

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  • Preparation method for low-fat stirred probiotics acidified milk
  • Preparation method for low-fat stirred probiotics acidified milk
  • Preparation method for low-fat stirred probiotics acidified milk

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The invention provides a method for preparing low-fat stirred fermented milk, such as figure 1 shown, including the following steps:

[0025] (1) Mixing: Take the following raw materials in parts by weight: 85 parts of low-fat milk (the mass fraction of fat content is 0.8%), 9 parts of white sugar, 0.8 part of micronized whey protein, and 0.3 part of stabilizer; After mixing, stir at 55° C. for 90 min. The stabilizer is a mixture of xanthan gum, propylene glycol alginate, pectin and modified starch in a weight ratio of 1:3:2:1.

[0026] (2) Homogenization: Homogenize the feed liquid obtained in step (1) once at a temperature of 65°C, a primary pressure of 15 MPa, and a secondary pressure of 3 MPa.

[0027] (3) Sterilization: The feed liquid obtained in step (2) was sterilized at 95°C for 5 minutes, and then cooled to 40°C.

[0028] (4) Enzymolysis: Add lipase d to the feed liquid obtained in step (3), the amount of lipase added accounts for 0.5‰ of the feed liquid ma...

Embodiment 2

[0033] Embodiment 2 Comparison of the effects of low-fat fermented milk prepared under different parameter conditions by the method of the present invention

[0034] Table 1 Sensory scoring criteria

[0035] flavor

Fraction

Bitter taste compared with control group

0-2

Compared with the control group, it has a slightly bitter taste

2-4

Compared with the control group, it has a very slight bitter taste

4-6

Compared with the control group, the milk flavor is slightly stronger

6-8

Compared with the control group, the milk flavor is stronger

8-10

[0036] The prepared low-fat fermented milk was post-ripened in a refrigerator at 4°C for 24 hours, and the sensory evaluation was carried out.

[0037] One, with the preparation method of low-fat stirring type fermented milk described in embodiment 1, as table 2 is the sensory evaluation when the milk fat content after standardization is respectively 0.8, 1.0%, 1...

Embodiment 3

[0055] The invention provides a method for preparing low-fat stirred fermented milk, which comprises the following steps:

[0056] (1) Mixing: Take the following raw materials in parts by weight: 90 parts of low-fat milk (the mass fraction of fat content is 1.5%), 8 parts of white sugar, 1 part of micronized whey protein, and 0.7 parts of stabilizer; After mixing, stir at 70°C for 30 minutes.

[0057] (2) Homogenization: Homogenize the feed liquid obtained in step (1) once at a temperature of 65°C, a primary pressure of 18MPa, and a secondary pressure of 3MPa.

[0058] (3) Sterilization: The feed liquid obtained in step (2) was sterilized at 95°C for 10 minutes, and then cooled to 42°C.

[0059] (4) Enzymolysis: Add lipase c to the feed liquid obtained in step (3), the amount of lipase added accounts for 0.3‰ of the feed liquid mass fraction, and enzymatic hydrolysis at 42°C for 30 minutes.

[0060] (5) Enzyme inactivation: Heat the feed liquid obtained in step (4) to 85°C, ...

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Abstract

The invention relates to the food field, in particular to a preparation method for a low-fat stirred probiotics acidified milk. The preparation method for the low-fat stirred probiotics acidified milk includes the following steps: (1) dosing: collecting the raw materials comprising the following components in parts by weight: 85 to 92 parts of low-fat milk, 7 to 9 parts of white granulated sugar, 0.8 to 2 parts of micronized whey protein, and 0.3 to 0.7 part of a stabilizer, and stirring the raw materials; (2) performing one-time homogenization on the feed liquid obtained in the step (1) at a temperature of 65-70 DEG C, and sterilizing; (3) adding lipase into the feed liquid obtained in the step (2), wherein the additive amount of the lipase accounts for 0.03% to 0.3% of the mass fraction of the feed liquid, and performing enzymolysis; (4) preparing low-fat yogurt by performing heat treatment on the feed liquid obtained in the step (3) according to the processing techniques of the low-fat yogurt. The method provided by the invention has the advantages that the lipase does not directly take effects on the semi-skimmed milk, and the low-fat acidified milk with an excellent flavor and texture can be obtained without the conventional preliminary cream enzymolysis procedure, so as to reduce the costs for enterprises and improve the production efficiency.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for preparing low-fat stirred probiotic fermented milk. Background technique [0002] Yogurt is the edible nutritional product that people like, and full-fat yogurt is unfavorable for the crowd with obesity and higher blood lipid because of containing more fat. Although the fat content of low-fat yogurt is reduced, there are certain flavor defects. This is because milk fat plays an important role in the formation of yogurt flavor. The reduction of fat content makes low-fat yogurt less flavorful and full of frankincense. Adding artificial flavor also reduces the quality of yogurt. [0003] Studies have shown that under the action of lipase, fatty acid triglycerides in milk fat can be hydrolyzed into saturated and unsaturated fatty acids, keto acids and other flavor substances and flavor substance precursors, which endow milk products with unique flavor The quality has obviously impr...

Claims

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Application Information

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IPC IPC(8): A23C9/127
Inventor 骆鹏飞俞兰秀
Owner GREENS BIOENG SHENZHEN
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