阅读说明：本技术 一种低醇起泡自发酵酸奶粉及其在制备发酵乳中的应用 (Low-alcohol foaming self-fermentation yoghurt powder and application thereof in preparing fermented milk ) 是由 高洁 桑亚新 李佳乐 于 2021-09-26 设计创作，主要内容包括：本发明公开了一种低醇起泡自发酵酸奶粉,它包括如下重量份数的组分：牛乳粉1000-2000份、白砂糖400-800份、菌粉0.1-2份。所述自发酵酸奶粉能够经过乳酸菌和酵母菌的共同发酵,使所得发酵产品质感坚实,不仅具有市售发酵乳产品的一般特征,还具有轻微的醇香及起泡带来的爽口感。本发明的产品自发酵操作简单,只需向包装中加入常温水一步操作即可；成分天然,无需任何增稠剂即可达到凝固型酸奶的质构,还原老酸奶口感；风味独特；无需后熟；可制成热的活菌酸奶。(The invention discloses low-alcohol foaming self-fermentation yoghurt powder which comprises the following components in parts by weight: 1000 portions of milk powder, 2000 portions of white granulated sugar, 400 portions of white granulated sugar and 0.1 portion to 2 portions of bacterial powder. The self-fermented yoghurt powder can be fermented by lactic acid bacteria and saccharomycetes together, so that the obtained fermented product has solid texture, not only has the common characteristics of the commercial fermented milk product, but also has slight mellow flavor and refreshing taste brought by foaming. The product of the invention has simple self-fermentation operation, and only needs to add normal temperature water into the package for one-step operation; the ingredients are natural, the texture of the set yoghurt can be achieved without any thickening agent, and the taste of the old yoghurt is restored; the flavor is unique; after-ripening is not needed; can be made into hot live yogurt.)

1. The low-alcohol foaming self-fermentation yoghurt powder is characterized by comprising the following components in parts by weight: 1000 portions of milk powder, 2000 portions of white granulated sugar, 400 portions of white granulated sugar and 0.1 portion to 2 portions of bacterial powder.

2. The low-alcohol frothed self-fermenting yoghurt powder as claimed in claim 1, wherein the bacterial powder comprises lactic acid bacteria and yeast, and the mass ratio of the lactic acid bacteria to the yeast is 20: (0.5-3).

3. The low-alcohol frothed fermented yogurt powder of claim 2, wherein the lactic acid bacteria is Danisco YoMIX 883LYO and the ingredients are Streptococcus thermophilus and Lactobacillus bulgaricus.

4. The low-alcohol frothed self-fermenting yogurt powder of claim 2, wherein the yeast is saccharomyces cerevisiae.

5. A self-service fermentation bag comprising the low alcohol frothed self-fermentation yoghurt powder as claimed in claim 1, a self-heating bag and a double-layered fermentation box.

6. Use of the low-alcohol frothed self-fermented milk powder according to claim 1 for the preparation of fermented milk.

7. The application of the low-alcohol foaming self-fermentation yoghurt powder in preparing fermented milk according to claim 6 is characterized in that milk powder solution is prepared by adding 15g of milk powder and 6g of white granulated sugar into every 100mL of water, the milk powder solution is sterilized at 95 ℃ for 5-10min, and then the strain is added into the milk, wherein the inoculation amount of lactobacillus is 0.0025g, and the inoculation ratio is that the lactobacillus and saccharomycete are 20:1, and the fermentation is carried out for 8-12h at 37 ℃.

Technical Field

The invention belongs to the technical field of food engineering, and particularly relates to low-alcohol foaming self-fermentation yoghurt powder and application thereof in preparing fermented milk.

Background

Fermented milk is popular with a wide range of consumers due to its rich nutrition and pleasant flavour and the solution to the problem of nutritional intake of dairy products by lactose intolerant people. At present, the consumption of the yoghourt in the dairy product consumption of China is the second, and the ratio is 32.1%. However, the yogurt in the current market has single flavor and taste and short shelf life, and most yogurt needs to be refrigerated at 4 ℃.

Some methods for preparing fermented milk by self fermentation exist in the market, a constant-temperature warmer is required to be purchased, the temperature is set, milk powder and the fermented milk left last time are mixed, clear water is added, the mixture is placed into the constant-temperature warmer to be fermented for 1-3 days, and a fermentation vessel needs to be cleaned after people eat the mixture.

Disclosure of Invention

The invention aims to provide low-alcohol foaming self-fermentation yoghurt powder and application thereof in preparing fermented milk.

The low-alcohol foaming self-fermentation yoghurt powder comprises the following components in parts by weight: 1000 portions of milk powder, 2000 portions of white granulated sugar, 400 portions of white granulated sugar and 0.1 portion to 2 portions of bacterial powder.

The bacterium powder comprises lactic acid bacteria and yeast, and the mass ratio of the lactic acid bacteria to the yeast is 20: (0.5-3).

The lactobacillus is Danisco Yomix 883LYO, and the components are Streptococcus thermophilus and Lactobacillus bulgaricus.

The yeast is Saccharomyces cerevisiae.

A self-service fermentation bag comprises the low-alcohol foaming self-fermentation yoghurt powder, a self-heating bag and a double-layer fermentation box.

The low-alcohol foaming self-fermentation yoghurt powder is applied to preparing fermented milk.

The self-fermentation method comprises the following steps: adding 15g of milk powder and 6g of white granulated sugar into 100mL of water to prepare milk powder solution, sterilizing at 95 ℃ for 5-10min, and adding the strain into the milk, wherein the inoculation amount of the lactic acid bacteria is 0.0025g, the inoculation ratio is that the lactic acid bacteria and the yeast are 20:1, and the fermentation is carried out for 8-12h at 37 ℃.

The invention has the beneficial effects that: the product of the invention is composed of the yoghourt powder bag and the self-heating package, can be fermented together by lactic acid bacteria and saccharomycetes, ensures that the obtained fermented product has solid texture, not only has the general characteristics of the commercial fermented milk product, but also has slight mellow fragrance and refreshing taste brought by foaming. The unique character lies in: (1) the self-fermentation operation is simple, and only one-step operation is needed by adding normal-temperature water into the package; (2) the ingredients are natural, the texture of the set yoghurt can be achieved without any thickening agent, and the taste of the old yoghurt is restored; (3) the flavor is unique; (4) after-ripening is not needed; (5) hot live yogurt.

Detailed Description

In order that the invention may be more fully understood, reference will now be made to the following description. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete.

Example 1

Materials: danisck Yomix 883LYO (Streptococcus thermophilus + Lactobacillus bulgaricus) (LAB) (agent: danisc (China) Co., Ltd.); lesfu Saccharomyces cerevisiae (producer: Guangxi Dendromyces Sp., Ltd.); a full cream milk powder.

Adding 15g of milk powder and 6g of white granulated sugar into 100mL of water to prepare milk powder solution, sterilizing at 95 ℃ for 8min, adding the strain into the milk, setting different inoculation amounts and fermentation time (shown in table 1), and performing sensory evaluation after fermentation.

TABLE 1 determination of starter inoculum size and fermentation time

When sensory evaluation is performed, a sensory evaluation standard (table 2) is established, 5 teachers and 15 classmates are called as sensory evaluators, the 20 sensory evaluators are allowed to respectively evaluate the fermented milk, and the average score of the 20 sensory evaluation scores is summarized and counted to be used as the final score of the sensory evaluation.

TABLE 2 sensory Scoring criteria

The sensory evaluation results of the fermented milk under different fermentation times and inoculation ratios are shown in table 3, the optimal fermentation time is determined to be 9h, and the optimal inoculation ratio is LAB (laboratory: Saccharomyces cerevisiae ═ 20: 1.

TABLE 3 sensory evaluation of fermented milks at different fermentation times

Note: the LAB inoculum size of the group A-C was 4.08 x 108cfu/g and the LAB inoculum size of the group D-F was 2.04 x 108 cfu/g.

The group A-C inoculation proportion is sequentially LAB: yeast is 10:1, 20:1, 30: 1; the seeding proportion of the D-F group is sequentially LAB: yeast is 10:1, 20:1, 30: 1.

Example 2 optimal fermented yogurt powder and fermentation method

The product designed by the embodiment comprises yoghurt powder X1, a self-heating bag X1 (capable of maintaining 37-45 ℃ for 9-12h), and a double-layer fermentation box (containing a breathable film).

The yoghurt powder is low-alcohol foaming self-fermentation yoghurt powder and comprises the following components in parts by weight: 15g of milk powder, 6g of white granulated sugar and 0.002625g of bacterial powder; the bacterium powder comprises lactic acid bacteria and yeast, and the mass ratio of the lactic acid bacteria to the yeast is 20: 1. the lactobacillus is Danisco Yomix 883LYO, and the components are Streptococcus thermophilus and Lactobacillus bulgaricus.

The self-fermentation method comprises the following steps: adding 15g of milk powder and 6g of white granulated sugar into 100mL of water to prepare milk powder solution, sterilizing at 95 ℃ for 8min, and adding the strain into the milk, wherein the inoculation amount of the lactic acid bacteria is 0.0025g, the inoculation ratio is that the lactic acid bacteria and the yeast are 20:1, and the fermentation is carried out at 37 ℃ for 9 h.

Measuring physical and chemical indexes such as viable count, ethanol content, pH, etc. of the product, and fermenting under the condition to obtain fermented milk lactobacillus with viable count of 3 × 10⁹CFU/mL, viable count of yeast 8X 10⁸CFU/mL, ethanol content reached 1.5% (Table 4).

TABLE 4 basic physicochemical indices of fermented milks

The major flavour in the product was analysed using GC-IMS and compared to the volatile flavour of some commercially available fermented milk products, it was found that alcoholic fermented milks have a higher flavour profile, including aldehydes, alcohols, lipids, ketones, acids, pyrazines and carbonyl compounds, and a higher relative content of flavour (table 5).

TABLE 5 analysis of fermented milk major volatile flavors

The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.