阅读说明：本技术 一种龟苓膏发酵乳及其制备工艺 (tortoise jelly fermented milk and preparation process thereof ) 是由 吕锋 蔡永康 娜日斯 韩洋 曹凤玲 廖启福 刘志斌 于 2019-09-30 设计创作，主要内容包括：本发明公开了一种龟苓膏发酵乳,其在现有发酵乳制品口味、口感的基础上,选择添加带有保健功能龟苓膏粉原料与发酵乳混合,结合低温短时发酵工艺,最大程度的保证龟苓膏特殊风味物质(茯苓、龟)的风味及保健价值,实现了龟苓膏发酵乳的工业化量产,得到的龟苓膏发酵乳利用龟苓膏粉味微苦的特性去缓和消费者在食用现有发酵乳过程中带来的甜、腻等不舒适的口感。(the invention discloses tortoise jelly fermented milk, which is prepared by adding tortoise jelly powder with a health-care function into fermented milk and mixing the tortoise jelly powder with the fermented milk on the basis of the taste and mouthfeel of the conventional fermented milk product, combining a low-temperature short-time fermentation process, furthest ensuring the flavor and health-care value of special flavor substances (tuckahoe and tortoise) of tortoise jelly, realizing industrial mass production of the tortoise jelly fermented milk, and relieving uncomfortable mouthfeel such as sweetness and greasiness caused by eating the conventional fermented milk by using the slightly bitter characteristic of the tortoise jelly powder.)

1. the preparation process of the tortoise jelly fermented milk is characterized by comprising the following steps: every 1000 parts by weight of tortoise jelly fermented milk comprises the following raw materials: raw milk: 800-900, white granulated sugar: 50-100, whey protein powder: 5-15, tortoise jelly powder: 10-20, cream: 0-60, stabilizer: 1.0-5.0, emulsifier: 0.5-3.0, strain: 50-200 DCU, and supplementing the rest by water;

Wherein the whey protein powder, the tortoise jelly powder and the dilute cream are conventional products;

The stabilizer is one or any combination of pectin, gelatin, carrageenan, locust bean gum, agar, gellan gum, hydroxypropyl distarch phosphate, acetylated distarch adipate, and acetylated distarch phosphate;

the emulsifier is one or any combination of monoglyceride stearate and diacetyl tartaric acid monoglyceride and diglyceride;

the preparation process of the tortoise jelly fermented milk comprises the following steps:

1) pretreating raw milk by using raw milk;

2) Pre-treating tortoise jelly powder:

2.1) pre-mixing the tortoise jelly powder and the white granulated sugar in advance according to the proportion of 1: 3-1: 5 for later use;

2.2) adding the tortoise jelly powder premixed in the step 2.1 into water with the pH value of 7.5-8.0 and the temperature of 10-15 ℃, and stirring into a flowing liquid state until the tortoise jelly liquid has no powdery block or granular sensation but does not solidify;

3) protein powder hydration: adding whey protein powder into the middle meristematic milk in the step 1), shearing at a high speed for 3-5 minutes, and then statically hydrating for 25-35 minutes until the protein powder is fully dissolved to form a uniform liquid state;

4) Mixing materials: adding the cream, stabilizer, emulsifier and strain in the raw materials, the tortoise jelly liquid which is not solidified after being pretreated in the step 2) and the raw milk left after being pretreated in the step 3) into the protein powder hydrated in the step 3), and shearing at high speed to uniformly mix the feed liquid;

5) Homogenizing: homogenizing the uniformly mixed materials in the step 4), wherein the homogenizing temperature is controlled to be 60-65 ℃, the homogenizing pressure is controlled to be 4-6 Mpa in a second stage, and the homogenizing pressure is controlled to be 19-21 Mpa in a first stage;

6) And (3) sterilization: sterilizing the material homogenized in the step 5), wherein the sterilization temperature is controlled to be 94-96 ℃, and the sterilization time is 290-310 s;

7) cooling and inoculating: cooling the sterilized material obtained in the step 6) to 2-6 ℃, adding a leavening agent, and stirring for 28-32 minutes;

8) preheating: preheating the material to 20-24 ℃;

9) Subpackaging: filling the preheated material obtained in the step 8) into a small package and moving the small package into a heat preservation chamber;

10) Fermentation: keeping the temperature of the heat preservation chamber at 20-24 ℃, fermenting for 1.5-2.5 hours, and controlling the fermentation acidity at 80-85 DEG T;

11) and (6) cooling and warehousing: cooling the material fermented in the step 10) to 10-15 ℃ within 1 hour, and then transferring the material into a refrigeration house.

2. The process for preparing tortoise jelly fermented milk according to claim 1, wherein the process comprises the steps of: the water used to dissolve the starting material is deionized water.

3. the process for preparing tortoise jelly fermented milk according to claim 1, wherein the process comprises the steps of: and 2.2) when the tortoise jelly powder is put into the mixer, stirring the tortoise jelly powder for 3 to 5 minutes at a stirring speed of more than 3000r/min along the same direction, and fixing the volume after uniformly mixing.

4. The tortoise jelly fermented milk is characterized in that: which is prepared by the process for preparing tortoise jelly fermented milk according to any one of claims 1 to 3.

Technical Field

the invention relates to the field of flavored fermented milk processing, in particular to tortoise jelly fermented milk and a preparation process thereof.

background

fermented milk (yoghurt) is an acidic milk product obtained by fermenting milk and dairy products under the action of characteristic bacteria. At present, based on the requirements of consumers on the taste and the mouthfeel of fermented milk, the consumers in the fermented milk market have high acceptance degree on the fermented milk with the sugar content of 5.0-10.0% and the fat content of 2.0-6.0%, but the fermented milk can generate sweet and greasy feeling and is not refreshing after being eaten frequently or in a large amount for one time in the eating process; in order to solve the problem, a plurality of products with low sugar and low fat or without sugar and low (no) fat are also provided in the market at present, but the taste and the mouthfeel of the products are greatly different from those of fermented milk generally accepted by consumers, so that the experience feeling of the consumers is poor, and the products are finally not accepted by the consumers. Although sweet and greasy feelings experienced by consumers are improved, sugar-substituting substances belong to food additives, and the product is not accepted to a high degree and has a common market share based on the understanding concept of the consumers on the food additives.

based on the current situation of fermented dairy products, fresh and non-sweet fermented dairy products are important research directions in the market of fermented dairy products.

Disclosure of Invention

the invention aims to provide a preparation process of tortoise jelly fermented milk.

the technical scheme for realizing the first purpose of the invention is as follows: the preparation process of the tortoise jelly fermented milk comprises the following raw materials in parts by weight per 1000 parts by weight: raw milk: 800-900, white granulated sugar: 50-100, whey protein powder: 5-15, tortoise jelly powder: 10-20, cream: 0-60, stabilizer: 1.0-5.0, emulsifier: 0.5-3.0, strain: 50-200 DCU, and supplementing the rest by water;

wherein the whey protein powder, the tortoise jelly powder and the dilute cream are conventional products;

The stabilizer is one or any combination of pectin, gelatin, carrageenan, locust bean gum, agar, gellan gum, hydroxypropyl distarch phosphate, acetylated distarch adipate, and acetylated distarch phosphate;

the emulsifier is one or any combination of monoglyceride stearate and diacetyl tartaric acid monoglyceride and diglyceride;

The preparation process of the tortoise jelly fermented milk comprises the following steps:

1) pretreating raw milk by using raw milk;

2) pre-treating tortoise jelly powder:

2.1) pre-mixing the tortoise jelly powder and the white granulated sugar in advance according to the proportion of 1: 3-1: 5 for later use;

2.2) adding the tortoise jelly powder premixed in the step 2.1 into water with the pH value of 7.5-8.0 and the temperature of 10-15 ℃, and stirring into a flowing liquid state until the tortoise jelly liquid has no powdery block or granular sensation but does not solidify;

3) Protein powder hydration: adding whey protein powder into the middle meristematic milk in the step 1), shearing at a high speed for 3-5 minutes, and then statically hydrating for 25-35 minutes until the protein powder is fully dissolved to form a uniform liquid state;

4) Mixing materials: adding the cream, stabilizer, emulsifier and strain in the raw materials, the tortoise jelly liquid which is not solidified after being pretreated in the step 2) and the raw milk left after being pretreated in the step 3) into the protein powder hydrated in the step 3), and shearing at high speed to uniformly mix the feed liquid;

5) Homogenizing: homogenizing the uniformly mixed materials in the step 4), wherein the homogenizing temperature is controlled to be 60-65 ℃, the homogenizing pressure is controlled to be 4-6 Mpa in a second stage, and the homogenizing pressure is controlled to be 19-21 Mpa in a first stage;

6) And (3) sterilization: sterilizing the material homogenized in the step 5), wherein the sterilization temperature is controlled to be 94-96 ℃, and the sterilization time is 290-310 s;

7) cooling and inoculating: cooling the sterilized material obtained in the step 6) to 2-6 ℃, adding a leavening agent, and stirring for 28-32 minutes;

8) Preheating: preheating the material to 20-24 ℃;

9) Subpackaging: filling the preheated material obtained in the step 8) into a small package and moving the small package into a heat preservation chamber;

10) Fermentation: keeping the temperature of the heat preservation chamber at 20-24 ℃, fermenting for 1.5-2.5 hours, and controlling the fermentation acidity at 80-85 DEG T;

11) And (6) cooling and warehousing: cooling the material fermented in the step 10) to 10-15 ℃ within 1 hour, and then transferring the material into a refrigeration house.

further, the water used to dissolve the raw material is deionized water.

Further, when the tortoise jelly powder in the step 2.2) is put into the mixer, the stirring speed is guaranteed to be in the same direction, the stirring speed is kept above 3000r/min, and the volume is determined after the tortoise jelly powder is uniformly mixed.

On the basis of the taste and mouthfeel of the conventional fermented milk product, the tortoise jelly powder which is popular with Shanghai and southeast Asians and has a health care function is selected and added to be mixed with the fermented milk, and the uncomfortable mouthfeel of sweetness, greasiness and the like brought by the consumption of the conventional fermented milk is alleviated by utilizing the slightly bitter characteristic of the tortoise jelly powder. In the preparation process, in order to prevent the tortoise jelly powder from being unsmooth in scale due to gel state or poor fluidity caused by improper temperature control in the batching process, the tortoise jelly powder and the white granulated sugar are premixed in advance according to the proportion of 1: 3-1: 5 for later use; and because the herbal powder which is the main component of the tortoise jelly powder is soluble polysaccharide substance, belongs to acidic polysaccharide, and in order to avoid the problems of poor dissolving effect, block shape, granular feeling and the like, the tortoise jelly powder needs to be dissolved in alkaline solution, and the starch contained in the tortoise jelly powder is gelatinized at high temperature to cause the breakage of starch branched chain structure, and in order to ensure that the starch keeps the maximum effect in the subsequent processing process, the tortoise jelly powder also needs to be dissolved at low temperature, so deionized water with the pH value of 7.5-8.0 and the temperature of 10-15 ℃ needs to be used for dissolving, and then the low-temperature short-time fermentation process is combined, so that the flavor and health-care value of special flavor substances (poria cocos and tortoise) of the tortoise jelly are ensured to the maximum extent, and the industrialized mass production of the tortoise jelly is realized.

the other purpose of the invention is to provide the tortoise jelly fermented milk which is prepared by the preparation process of the tortoise jelly fermented milk of the first purpose of the invention.

the tortoise jelly fermented milk realized by the invention utilizes the slightly bitter characteristic of tortoise jelly powder to relieve the uncomfortable mouthfeel of sweet, greasy and the like brought by the consumers in the process of eating the existing fermented milk, enriches the nutritional value of the fermented milk, has special health care function, simultaneously considers the elastic and smooth mouthfeel characteristics of the tortoise jelly fermented milk and the fermented milk, ensures the pleasure of the consumers in the process of eating the fermented milk, meets the taste requirements of the consumers, opens the breakthrough point of the existing domestic fermented milk product market, and leads the development trend of the future market.

Detailed Description

the following is a detailed description of the preferred embodiments of the invention.