阅读说明：本技术 一种搅拌型发酵乳及其制备方法 (Stirring type fermented milk and preparation method thereof ) 是由 沈玲 苏米亚 徐致远 刘振民 苗君莅 廖文艳 应杰 肖杨 孙颜君 于 2019-11-28 设计创作，主要内容包括：一种搅拌型发酵乳的制备方法,所述搅拌型发酵乳的原料包括以重量百分比计的下述组分：膨化米粉1.0-5.0％、酶解米粉0-20.0％,抗性糊精2.0-10.0％,甜味剂4.0-8.0％,乳双歧杆菌4.0×10<Sup>7</Sup>-2.0×10<Sup>8</Sup>CFU/g,发酵剂0.001-0.006％,原料乳补足至100％；所述制备方法按照以下步骤进行：将原料乳、膨化米粉和/或酶解米粉、抗性糊精、甜味剂混合均匀,得物料A；将物料A均质,杀菌,冷却得到物料B；在物料B中接种乳双歧杆菌和发酵剂,混匀,发酵得到物料C；将物料C灌装,冷却后熟得到产品。本发明还提供了一种采用上述方法制备的搅拌型发酵乳。(The preparation method of the stirred fermented milk comprises the following raw materials in percentage by weight: puffed rice flour 1.0-5.0%, enzymolyzed rice flour 0-20.0%, resistant dextrin 2.0-10.0%, sweetening agent 4.0-8.0%, and Bifidobacterium lactis 4.0 × 10 7 ‑2.0×10 8 CFU/g, 0.001-0.006% of leaven and the balance of raw milk to 100%; the preparation method comprises the following steps: uniformly mixing raw milk, puffed rice flour and/or enzymolysis rice flour, resistant dextrin and a sweetening agent to obtain a material A; homogenizing the material A, sterilizing and cooling to obtain a material B; inoculating bifidobacterium lactis and a leavening agent into the material B, uniformly mixing, and fermenting to obtain a material C; and filling the material C, and cooling and ripening to obtain the product. The invention also provides the stirring type fermented milk prepared by the method.)

1. The preparation method of the stirred fermented milk is characterized in that the raw materials of the stirred fermented milk comprise the following components in percentage by weight: puffed rice flour 1.0-5.0%, enzymolyzed rice flour 0-20.0%, resistant dextrin 2.0-10.0%, sweetening agent 4.0-8.0%, and Bifidobacterium lactis 4.0 × 10⁷-2.0×10⁸CFU/g, 0.001-0.006% of leaven and the balance of raw milk to 100%;

the preparation method comprises the following steps:

(1) uniformly mixing raw milk, puffed rice flour and/or enzymolysis rice flour, resistant dextrin and a sweetening agent to obtain a material A;

(2) homogenizing the material A, sterilizing and cooling to obtain a material B;

(3) inoculating bifidobacterium lactis and a leavening agent into the material B, uniformly mixing, and fermenting to obtain a material C;

(4) and filling the material C, and cooling and ripening to obtain the product.

2. The method for producing fermented milk of stirred type according to claim 1, wherein the starting milk in the starting material is fresh milk and/or reconstituted milk.

3. The method for producing fermented milk of stirred type according to claim 1, wherein the sweetener in the starting material is crystalline xylitol.

4. The method for producing fermented milk of stirred type according to claim 1, wherein the raw material further comprises albumen powder, and the amount of the albumen powder added is 0.1-2.0%.

5. The method for producing fermented milk of stirred type according to claim 1, wherein the mixing temperature in step (1) is 40 to 50 ℃ and the mixing time is 15 to 30 min.

6. The method for producing a stirred fermented milk according to claim 1, wherein the homogenization in the step (2) comprises primary homogenization and secondary homogenization, the primary homogenization pressure is 16 to 17MPa, the secondary homogenization pressure is 3 to 4MPa, and the primary homogenization pressure and the secondary homogenization pressure are both 58 to 68 ℃.

7. The method for producing fermented milk of stirred type according to claim 1, wherein the cooling temperature in step (2) is 37 to 45 ℃.

8. The method for producing fermented milk of stirred type according to claim 1, wherein the temperature of inoculation in step (3) is 37 to 45 ℃, the fermentation temperature is 37 to 45 ℃, and the acidity at the end of fermentation is 65 to 75 ° T.

9. The method for producing fermented milk of stirred type according to claim 1, wherein the filling temperature in step (4) is 16 to 25 ℃, the temperature of after-cooling is 2 to 10 ℃, and the time of after-cooling is 10 to 15 hours.

10. A stirred fermented milk produced by the production method according to any one of claims 1 to 9.

Technical Field

The invention belongs to the field of fermented dairy product processing, and particularly relates to stirred fermented milk and a preparation method thereof.

Background

The grain has high content of trace elements, and can provide abundant vitamins and minerals, such as vitamin A, vitamin D, etc., and minerals such as calcium, iron, zinc, phosphorus, etc. The nutrient is comprehensive and balanced, and is the best non-staple food for children, young people and old people. But the food is easy to cause blood sugar rise after being eaten, and is not suitable for diabetics. The stirring type yoghourt on the market at present is not suitable for diabetics generally, or has high carbohydrate or cannot bring satiety and the like.

The rice flour is added into the stirred yoghurt, so that the product has strong rice aroma, fresh and cool flavor and fine texture, and can increase satiety for a user and simultaneously is not easy to cause blood sugar rise.

Disclosure of Invention

The invention aims to solve the technical problem that the existing cereal stirring type yoghourt, or the cereal does not participate in fermentation, or the sugar content is higher, the blood sugar is easy to rise and the like.

The invention aims to provide a preparation method of stirred fermented milk for newborns, and raw materials of the stirred fermented milk comprise the following components in percentage by weight: puffed rice flour 1.0-5.0%, enzymolyzed rice flour 0-20.0%, resistant dextrin 2.0-10.0%, sweetening agent 4.0-8.0%, and Bifidobacterium lactis 4.0 × 10⁷-2.0×10⁸CFU/g, 0.001-0.006% of leaven and the balance of raw milk to 100%;

the preparation method comprises the following steps:

(1) uniformly mixing raw milk, puffed rice flour and/or enzymolysis rice flour, resistant dextrin and a sweetening agent to obtain a material A;

(2) homogenizing the material A, sterilizing and cooling to obtain a material B;

(3) inoculating bifidobacterium lactis and a leavening agent into the material B, uniformly mixing, and fermenting to obtain a material C;

(4) and filling the material C, and cooling and ripening to obtain the product.

Wherein the puffed rice flour is preferably puffed brown rice flour, and more preferably added in an amount of 2.0-4.0%.

The enzymolysis wood flour is preferably enzymolysis brown rice flour, the enzymolysis degree of the enzymolysis brown rice flour is 50-100%, preferably 70-100%, and the addition amount is preferably 5.0-10.0%.

Preferably, the raw milk in the raw material is fresh milk and/or reconstituted milk.

The raw and fresh milk can be selected from various animal milks conventionally used in the field for preparing yogurt, such as raw goat milk and/or raw cow milk, preferably raw cow milk, and more preferably partially defatted raw cow milk. Preferably, the sweetener in the raw material is crystalline xylitol.

The crystalline xylitol is xylitol which is conventionally used in the field and has the effects of protecting teeth and lowering glycemic index.

However, it should be noted that the present invention is not limited to the kind of sweetener actually added, and those skilled in the art can select an appropriate sugar or sugar substitute to add according to actual needs.

For the present invention, the amount of said crystalline xylitol is preferably 5.0-7.0%, most preferably 7.0%. The resistant dextrin is water-soluble dietary fiber refined from corn starch, and has multiple physiological effects of delaying postprandial blood sugar rise, delaying postprandial triglyceride rise, adjusting intestinal environment and the like. The dosage of the resistant dextrin is preferably 2.5-7.0%, and the more preferably 4.0-6.0%.

The bifidobacterium lactis is preferably bifidobacterium lactis B420 from danisc in the present invention. The Bifidobacterium lactis has effects of reducing total lipid, controlling supply, and assisting blood sugar control. Further, for example, the amount of Bifidobacterium added is preferably 5X 10⁷-1.0×10⁸CFU/g.

However, it should be noted that the species of bifidobacterium lactis added in the present invention is not particularly limited, and those skilled in the art can select an appropriate bifidobacterium lactis species for addition according to actual needs. The leavening agent is conventional in the art, and in the present invention, as a preferred embodiment, the leavening agent is lactobacillus bulgaricus and/or streptococcus thermophilus. The amount of the leavening agent added is preferably 0.003 to 0.006%, more preferably 0.006%.

Further, the leavening agent may further comprise other probiotics, wherein the probiotics are conventionally used in the field, in the invention, the probiotics preferably use one or more of bifidobacterium bifidum, bifidobacterium longum, lactobacillus acidophilus, lactobacillus casei, lactobacillus paracasei, lactobacillus reuteri, lactobacillus plantarum and lactobacillus rhamnosus, and the best choice is lactobacillus casei and/or lactobacillus plantarum. The amount of the additive is 0.0001-0.01%, preferably 0.0005-0.005%, and most preferably 0.002%.

Preferably, the raw material also comprises protein powder to improve the protein content in the product and improve the product quality, and the addition amount of the protein powder is 0.1-2.0%, preferably 0.2-1.0%. The protein powder is protein powder conventionally used in the field, preferably selected from whey protein powder and/or milk protein powder, and the best selected is milk protein powder. As a preferred mode of addition, the protein powder is added to the raw milk together with the puffed rice flour and/or the enzymolyzed rice flour in step (1).

Preferably, the mixing temperature in step (1) is 40-50 ℃, the optimal mixing temperature is 45 ℃, the mixing time is 15-30min, and the optimal mixing time is 30 min.

Preferably, the homogenizing in step (2) comprises primary homogenizing at 16-17MPa, most preferably 17MPa, and secondary homogenizing at 3-4MPa, most preferably 3MPa, at 58-68 deg.C, most preferably 65 deg.C.

The sterilization in the step (2) adopts a conventional sterilization method in the field, the method adopts a heating sterilization mode, the sterilization temperature is selected from 85-95 ℃, the best sterilization temperature is selected from 90 ℃, the sterilization time is 5-10min, and the best sterilization time is 5 min.

However, it should be noted that the present invention is not limited to the specific way of sterilization, and those skilled in the art can select a suitable sterilization way according to actual needs.

Preferably, the cooling temperature in step (2) is 37-45 deg.C, most preferably 42 deg.C.

Preferably, the temperature of inoculation in step (3) is 37-45 deg.C, most preferably 42 deg.C, the fermentation temperature is 37-45 deg.C, most preferably 42 deg.C, and the final acidity of fermentation is 65-75 deg.T, most preferably 70 deg.T.

Further, in order to simplify the production process, improve the production efficiency and reduce the production cost, the cooling temperature in the step (2) and the inoculation temperature and the fermentation temperature in the step (3) are the same.

Preferably, the filling temperature in step (4) is 16-25 ℃, the optimal filling temperature is 20 ℃, the cooling after-ripening temperature is 2-10 ℃, the optimal filling temperature is 2 ℃, and the cooling after-ripening time is 10-15h, the optimal filling temperature is 20 ℃.

On the other hand, the invention also provides the stirred fermented milk prepared by the preparation method.

The positive progress effects of the invention are as follows:

according to the invention, by adjusting the formula, when more rice flour is added, the satiety of eaters is increased, the blood sugar is not easy to rise, the rice flour can be eaten at ease, the prepared product has strong rice aroma and fine texture, the texture state is stable in the shelf life, the milk-water separation phenomenon is avoided, the rice flour meets the existing production and preparation method, and the rice flour is suitable for large-scale production.

Detailed Description

The present invention is described in further detail below with reference to specific examples.

In the following examples, all percentages are by mass unless otherwise specified.