阅读说明：本技术 一种富含乳清蛋白的发酵乳制品及其制备方法 (Fermented milk product rich in whey protein and preparation method thereof ) 是由 薛建岗 尹小静 张海斌 于 2018-07-11 设计创作，主要内容包括：本发明提供了一种富含乳清蛋白的发酵乳制品及其制备方法。以该发酵乳制品的质量计,乳清蛋白的含量≥5g/100g；以该发酵乳制品的原料总质量为1000kg计,该发酵乳制品的原料组成包括：生牛乳200-700kg、水80-600kg、白砂糖50-80kg、乳清蛋白粉50-120kg、鲜奶油20-60kg、稳定剂1-10kg、益生菌发酵剂100-200g。本发明还提供了上述发酵乳制品的制备方法。本发明采用不同生产工艺及配方设计实现了乳清蛋白含量的提高,本发明的发酵乳制品的乳清蛋白含量≥5g/100g,并且,产品口感清爽细腻,发酵风味浓郁且富含益生菌。(The invention provides a fermented dairy product rich in whey protein and a preparation method thereof. The content of whey protein is more than or equal to 5g/100g based on the mass of the fermented milk product; the fermented dairy product comprises the following raw materials by weight of 1000 kg: 700kg of raw milk, 80-600kg of water, 50-80kg of white granulated sugar, 50-120kg of whey protein powder, 20-60kg of fresh cream, 1-10kg of stabilizer and 200g of probiotic starter. The invention also provides a preparation method of the fermented dairy product. The invention adopts different production processes and formula designs to realize the improvement of the content of the whey protein, the content of the whey protein of the fermented dairy product is more than or equal to 5g/100g, and the product has fresh and fine taste, rich fermentation flavor and is rich in probiotics.)

1. A fermented dairy product rich in whey protein, wherein the content of whey protein is more than or equal to 5g/100g based on the mass of the fermented dairy product;

the fermented dairy product comprises the following raw materials by weight of 1000 kg:

700kg of raw milk, 80-600kg of water, 50-80kg of white granulated sugar, 50-120kg of whey protein powder, 20-60kg of fresh cream, 1-10kg of stabilizer and 200g of probiotic starter.

2. The fermented dairy product of claim 1, wherein the raw material composition of the fermented dairy product further comprises: 1-10kg of concentrated milk protein.

3. The fermented dairy product of claim 1, wherein the stabilizer comprises 0.2-5kg of starch, 0.2-1kg of agar, 0.2-1kg of pectin, and 0.2-1kg of diacetyl tartaric acid esters of mono-and diglycerides.

4. The fermented dairy product of any one of claims 1-3, wherein the probiotic starter comprises: bifidobacterium lactis and/or Lactobacillus acidophilus.

5. A process for the preparation of a fermented dairy product enriched in whey protein according to any of claims 1-4, comprising the steps of:

1) mixing water and whey protein powder, hydrating for 20-40min, degassing, homogenizing, sterilizing, and cooling to 40-43 deg.C as base material; the sterilization temperature is 95 +/-5 ℃, and the sterilization time is 600 s;

2) mixing and heating raw milk, white granulated sugar and a stabilizer to 44-45 ℃, and stirring for 30-35 min;

3) degassing, homogenizing and sterilizing the feed liquid obtained in the step 2);

4) cooling the feed liquid obtained in the step 3) to 40-43 ℃, mixing with the base material for later use obtained in the step 1), adding a probiotic starter, and fermenting for 4-8 hours to obtain the fermented dairy product rich in the whey protein.

6. The preparation method as claimed in claim 5, wherein, in step 1) and step 3), the homogenization is two-stage homogenization, and the two-stage homogenization pressure is 30-40bar and 160-180bar respectively.

7. The preparation method according to claim 5, wherein the sterilization temperature is 95 ± 5 ℃ for 300s in the step 3).

8. The method according to claim 5, wherein, when the concentrated milk protein is contained, it is added in step 2).

Technical Field

The invention relates to a fermented dairy product rich in whey protein and a preparation method thereof, belonging to the technical field of fermented dairy products.

Background

Exercise as a healthy life style is concerned and participated by more and more people, the normalization and popularization of exercise are continuously improved, the exercise forms are various and random, the purposes are different, the body immunity is provided by exercising the body, or the body building plasticity of professionalism is achieved, but the consciousness of people on exercise is continuously improved, and more ginseng and exercise activities are available in the future.

At present, aiming at the problems that the main sports supplement is protein, the muscle recovery is promoted, the muscle pain after sports is relieved, and the like, whey protein is widely applied because the whey protein contains a large amount of branched chain amino acids, the protein can be quickly absorbed, the muscle recovery can be quickly supplemented, and the protein casein can be slowly absorbed by slow release to supplement the protein required by a human body, so that the muscle growth is kept. The existing mode for supplementing protein before and after sports of sports people is mainly that protein powder is dissolved and then directly drunk, so that the taste is poor and the absorption is insufficient, and therefore, a sports protein supplement product needs to be developed to help muscle recovery, and the protein supplement is maintained while the taste is pleasant and the protein is easy to absorb.

The fermented product is more and more popular among consumers due to the unique flavor and good mouthfeel, is delicious and tasty, releases protease in the fermentation process due to the contained active probiotics, decomposes protein, is easier to digest and absorb, and becomes the preferred product for promoting digestion. At present, fermentation products in the market are all conventional products or high-protein products, but whey protein which helps muscle recovery is not enhanced in the products, so that consumer groups are wide in location and poor in pertinence. Therefore, a product with the strengthened whey protein content needs to be developed, supplement amount required for helping recovery of exercise muscles is achieved, pleasant taste of the product is guaranteed, probiotics are added, and protease is released in the fermentation process to hydrolyze protein and enable the protein to be absorbed easily.

Disclosure of Invention

In order to solve the technical problems, the invention aims to provide a fermented milk product rich in whey protein and a preparation method thereof, wherein the fermented milk product has the characteristics of fine and smooth taste and rich flavor on the premise of ensuring the content of the whey protein in the product, and contains active probiotics.

In order to achieve the aim, the invention provides a fermented dairy product rich in whey protein, wherein the content of the whey protein is more than or equal to 5g/100g based on the mass of the fermented dairy product;

the fermented dairy product comprises the following raw materials by weight of 1000 kg: 700kg of raw milk, 80-600kg of water, 50-80kg of white granulated sugar, 50-120kg of whey protein powder, 20-60kg of fresh cream, 1-10kg of stabilizer and 200g of probiotic starter.

In the fermented dairy product, the raw material composition of the fermented dairy product preferably also contains 1-10kg of concentrated milk protein.

In the above fermented dairy product, preferably, the stabilizer comprises 0.2-5kg of starch, 0.2-1kg of agar, 0.2-1kg of pectin, and 0.2-1kg of diacetyl tartaric acid ester of mono-and diglycerides.

In the fermented dairy product, preferably, the probiotic starter comprises: bifidobacterium lactis and/or Lactobacillus acidophilus.

The invention also provides a preparation method of the fermented dairy product, which comprises the following steps:

1) mixing water and whey protein powder, hydrating for 20-40min (preferably 30min), degassing, homogenizing, sterilizing, and cooling to 40-43 deg.C to obtain base material; the sterilization temperature is 95 +/-5 ℃, and the sterilization time is 600 s;

2) mixing and heating raw milk, white granulated sugar, a stabilizer and concentrated milk protein to 44-45 ℃, and stirring for 30-35 min;

3) degassing, homogenizing and sterilizing the feed liquid obtained in the step 2);

4) cooling the feed liquid obtained in the step 3) to 40-43 ℃, mixing with the base material for later use obtained in the step 1), adding a probiotic starter, and fermenting for 4-8 hours to obtain the fermented dairy product rich in the whey protein.

In the above preparation method, preferably, in step 1) and step 3), the homogenization is two-stage homogenization, and the two-stage homogenization pressure is 30-40bar and 160-180bar respectively.

In the above preparation method, preferably, in step 3), the sterilization temperature is 95 ± 5 ℃ for 300 s.

In the above preparation method, preferably, when the concentrated milk protein is contained, it is added in step 2).

In the preparation method, the fermented product can be demulsified and added with fruit remade products and/or grain products and the like.

Although the traditional fermented milk contains a product added with the milk protein powder to supplement the protein content, in order to achieve higher whey protein content, the product obtained by simply adding the whey protein into the fermented milk product has poor mouthfeel, dry and astringent taste, heavy powder taste, poor state and uneconomic property. The invention adopts different production processes and formula designs to realize the improvement of the content of the whey protein, the content of the whey protein of the fermented dairy product is more than or equal to 5g/100g, and the product has fresh and fine taste, rich fermentation flavor and is rich in probiotics.

Detailed Description

The technical solutions of the present invention will be described in detail below in order to clearly understand the technical features, objects, and advantages of the present invention, but the present invention is not limited to the practical scope of the present invention.