阅读说明：本技术 一种不含食品添加剂的0蔗糖凝固型发酵乳 (0-sucrose solidified fermented milk without food additive ) 是由 吕锋 柳俊超 陈剑 曹凤玲 谢美玲 刘志斌 谢翠芳 于 2021-10-25 设计创作，主要内容包括：本发明公开了一种不含食品添加剂的0蔗糖凝固型发酵乳,其每1000重量份的发酵乳的原料组成包括：生牛乳956～968份,乳清蛋白粉10～40份,乳糖酶2～4份,菌种50～200DCU/吨,余量用水补充；其中,所述乳清蛋白粉包括德国Alpavit牌型号为WPC30/8的乳清蛋白粉和丹麦阿拉Nutrilac牌型号为YO-5215的乳清蛋白粉。本发明通过配方的优化和工艺改良,针对选取的乳清蛋白粉进行特殊预处理并降低均质压力,避免了生产凝固型酸奶时添加大量添加剂的问题,保证了凝固型酸奶特殊的组织状态需求,还避免因后续工序(如物流运输环节等)的不可控因素带来的乳清析出、状态破碎等问题。(The invention discloses 0 sucrose solidified fermented milk without food additives, wherein each 1000 parts by weight of the fermented milk comprises the following raw materials: 956-968 parts of raw milk, 10-40 parts of whey protein powder, 2-4 parts of lactase, 50-200 DCU/ton of strain and the balance of water for supplement; wherein the whey protein powder comprises German Alpavit whey protein powder with the model number of WPC30/8 and Danish Ara Nutrilac whey protein powder with the model number of YO-5215. According to the invention, through optimization and process improvement of a formula, the selected whey protein powder is subjected to special pretreatment and the homogenization pressure is reduced, so that the problem of adding a large amount of additives during production of the set yogurt is avoided, the special tissue state requirement of the set yogurt is ensured, and the problems of whey precipitation, state crushing and the like caused by uncontrollable factors of subsequent processes (such as logistics transportation links and the like) are also avoided.)

1. A0 sucrose-set fermented milk containing no food additive, characterized in that: the fermented milk comprises the following raw materials in parts by weight per 1000 parts of fermented milk: 956-968 parts of raw milk, 10-40 parts of whey protein powder, 2-4 parts of lactase, 50-200 DCU/ton of strain and the balance of water for supplement; wherein the whey protein powder comprises German Alpavit whey protein powder with the model number of WPC30/8 and Danish Arara Nutrilac whey protein powder with the model number of YO-5215;

the 0 sucrose set type fermented milk without food additives is prepared by the following steps:

(1) and (3) standardization: standardizing raw milk to obtain standardized raw milk, and performing degreasing process on part of the standardized raw milk to obtain degreased milk for dissolving whey protein powder;

(2) pretreatment and addition of whey protein powder: heating the skim milk prepared in the step (1) to 70-75 ℃, adding weighed whey protein powder, shearing at a high speed for 3-5 min, and standing and hydrating for 60-70 min to obtain a first mixed solution;

(3) the lactase adding and enzymolysis process comprises the following steps: pumping the first mixed solution obtained in the step (2) into a premixing tank, heating the standard raw milk except the skim milk obtained in the step (1) to 45-50 ℃ for constant volume, adding weighed lactase, starting stirring, continuously stirring at a low speed for 80-90 min, and keeping the temperature of the feed liquid at 45-50 ℃ during stirring to obtain a second mixed solution;

(4) degassing: degassing the second mixed solution uniformly mixed in the step (3) at a degassing pressure of-80 kPa to-50 kPa;

(5) homogenizing: homogenizing the second mixed solution treated in the step (4), wherein the homogenizing temperature is controlled to be 60-65 ℃, the homogenizing pressure is controlled to be 2-3 Mpa in a second stage, and the homogenizing pressure is controlled to be 8-12 Mpa in a first stage;

(6) and (3) sterilization: sterilizing the second mixed solution after the homogenization treatment in the step 5), wherein the sterilization temperature is controlled to be 94-96 ℃, and the sterilization time is 290-310 s;

(7) primary cooling and temporary storage: cooling the second mixed solution sterilized in the step (6) to 2-6 ℃, and temporarily storing;

(8) inoculating strains to the second mixed solution cooled in the step (7) to obtain an inoculated feed liquid;

(9) preheating: preheating the inoculation feed liquid obtained in the step (8) to 41-43 ℃;

(10) filling;

(11) fermentation: maintaining the temperature of the inoculated material liquid filled in the step (10) in a heat preservation chamber at 41-43 ℃, fermenting for 4.0-5.0 h, and controlling the fermentation acidity at 70-75 ℃ T to obtain fermented milk;

(12) secondary cooling: cooling the fermented milk obtained in the step (11) to a temperature of between 10 and 15 ℃ within 1 hour;

(13) warehousing: and (3) transferring the fermented milk subjected to secondary cooling in the step (12) into a cold storage at the temperature of 2-6 ℃ to obtain the 0 sucrose solidified fermented milk without the food additive.

2. The food additive-free 0 sucrose set fermented milk according to claim 1, characterized in that: the content of the German Alpavit-brand WPC30/8 whey protein powder is 20-25 parts per 1000 parts by weight of the fermented milk raw material, and the content of the Danish Alla Nutrilac-brand YO-5215 whey protein powder is 6-9 parts.

3. The food additive-free 0 sucrose set fermented milk according to claim 1 or 2, characterized in that: the lactase is Dupont NURICA lactase.

Technical Field

The invention relates to a preparation process of fermented milk, in particular to 0 sucrose solidified fermented milk without food additives.

Background

Set yoghurt as a special class in the yoghurt item has a group of faithful consumer groups in the market due to its smooth and fine curd state and smooth mouthfeel. Based on the requirements of consumers on the curdled state and the mouthfeel and the requirements on product production and circulation, the set yoghurt on the market at present needs to use food additives: for example, the popular plastic bowl-packed old yogurt in the market is added with a large amount of gelling agents and thickening agents such as gelatin and pectin on the basis of the set yogurt process to avoid damage caused by vibration during transportation, and the old yogurt cannot become liquid state no matter how the old yogurt vibrates. However, with the enhancement of health consciousness of consumers, higher requirements are put forward for products, the acceptance of the products with a large amount of food additives is reduced, the set yogurt market is always in a state of being not warm and not burning, even if new products are released by part of manufacturers in recent years, the new products are upgraded from the aspects of taste, mouthfeel and packaging form, and are not lasting after being burnt, and finally the set yogurt is annihilated in the market.

Meanwhile, in recent years, people scrape the 'sugar-free' wind, and various novel sugar substitutes and even zero-sugar products are provided in a dispute from the huge profit of food and beverage to the local traditional enterprises and the new sharp brand. The existing zero-sugar product does not contain any substance product from sugar source, so that the experience feeling is very poor, and the part of consumers are very few; in addition, in order to relieve the transition from sugar to zero sugar of a consumer, some sugar substitutes (such as erythritol, sucralose, aspartame, acesulfame and the like) are added into the product to supplement the sweet feeling, so that the unpleasant feeling of the zero sugar product to the consumer is relieved, but most of the sugar substitutes belong to food additives (sweeteners and the like), the absolute cleanness of a label cannot be realized on the product ingredient table, and the psychological burden is still generated in the eating process of the consumer.

Health is a constant topic constantly pursued by consumers, some clean labels and no-additive products appear in the market in recent years, but the solidified yoghurt has formulation and process barriers, so that the 0 sucrose solidified fermented milk product without food additives, which ensures good palatability without adding sugar substitutes, is blank in the market at present.

Disclosure of Invention

The invention aims to provide 0 sucrose-solidified fermented milk without food additives.

The technical scheme for realizing the purpose of the invention is as follows: a0 sucrose set type fermented milk without food additive comprises the following raw materials per 1000 weight parts of fermented milk: 956-968 parts of raw milk, 10-40 parts of whey protein powder, 2-4 parts of lactase, 50-200 DCU/ton of strain and the balance of water for supplement; wherein the whey protein powder comprises German Alpavit whey protein powder with the model number of WPC30/8 and Danish Arara Nutrilac whey protein powder with the model number of YO-5215;

the 0 sucrose set type fermented milk without food additives is prepared by the following steps:

(1) and (3) standardization: standardizing raw milk to obtain standardized raw milk, and performing degreasing process on part of the standardized raw milk to obtain degreased milk for dissolving whey protein powder;

(2) pretreatment and addition of whey protein powder: heating the skim milk prepared in the step (1) to 70-75 ℃, adding weighed whey protein powder, shearing at a high speed for 3-5 min, and standing and hydrating for 60-70 min to obtain a first mixed solution;

(3) the lactase adding and enzymolysis process comprises the following steps: pumping the first mixed solution obtained in the step (2) into a premixing tank, heating the standard raw milk except the skim milk obtained in the step (1) to 45-50 ℃ for constant volume, adding weighed lactase, starting stirring, continuously stirring at a low speed for 80-90 min, and keeping the temperature of the feed liquid at 45-50 ℃ during stirring to obtain a second mixed solution;

(4) degassing: degassing the second mixed solution uniformly mixed in the step (3) at a degassing pressure of-80 kPa to-50 kPa;

(5) homogenizing: homogenizing the second mixed solution treated in the step (4), wherein the homogenizing temperature is controlled to be 60-65 ℃, the homogenizing pressure is controlled to be 2-3 Mpa in a second stage, and the homogenizing pressure is controlled to be 8-12 Mpa in a first stage;

(6) and (3) sterilization: sterilizing the second mixed solution after the homogenization treatment in the step 5), wherein the sterilization temperature is controlled to be 94-96 ℃, and the sterilization time is 290-310 s;

(7) primary cooling and temporary storage: cooling the second mixed solution sterilized in the step (6) to 2-6 ℃, and temporarily storing;

(8) inoculating strains to the second mixed solution cooled in the step (7) to obtain an inoculated feed liquid;

(9) preheating: preheating the inoculation feed liquid obtained in the step (8) to 41-43 ℃;

(10) filling;

(11) fermentation: maintaining the temperature of the inoculated material liquid filled in the step (10) in a heat preservation chamber at 41-43 ℃, fermenting for 4.0-5.0 h, and controlling the fermentation acidity at 70-75 ℃ T to obtain fermented milk;

(12) secondary cooling: cooling the fermented milk obtained in the step (11) to a temperature of between 10 and 15 ℃ within 1 hour;

(13) warehousing: and (3) transferring the fermented milk subjected to secondary cooling in the step (12) into a cold storage at the temperature of 2-6 ℃ to obtain the 0 sucrose solidified fermented milk without the food additive.

Furthermore, the content of the German Alpavit brand WPC30/8 whey protein powder is 20-25 parts per 1000 parts by weight of the fermented milk raw material, and the content of the Danish alaNutriglac brand YO-5215 whey protein powder is 6-9 parts per 1000 parts by weight of the fermented milk raw material.

Further, the lactase is a DuPont NuRICA lactase.

Because the formula does not contain food additives and has requirements on the coagulation state of the product, the requirement on the gel state of the product is met by selecting the specially modified whey protein powder when the formula is designed. According to the invention, the protein structures of the selected German Alpavit whey protein powder with the model of WPC30/8 and the Danish AlraNutrilac whey protein powder with the model of YO-5215 are modified, so that the dissolving effect of the whey protein powder is ensured, the subsequent gel function of the whey protein powder is fully reflected, the fermented state of the product is in an ideal state, and therefore, 70-75 ℃ skim milk is selected, and the standing hydration time is controlled to be 60-70 min to improve the solubility of the solution for dissolving.

Meanwhile, in the whole production process, homogenization is the process which has the greatest influence on the state of a finished product, and in order to ensure that a stable system structure formed by the dissolved whey protein powder in the product is not damaged, the homogenization pressure of the invention is lower than that of the conventional process, wherein the second level is controlled to be 2-3 MPa, and the first level is controlled to be 8-12 MPa.

The invention has the beneficial effects that:

1. by optimizing the formula and improving the process, the problem of adding a large amount of additives during the production of the set yogurt is avoided, the unique taste of the set yogurt is maintained, the consumers can eat the set yogurt without psychological burden in the eating process, and a cup of healthy and additive-free set yogurt is provided for the consumers;

2. the step (2) of the preparation method ensures the special tissue state requirement of the set yogurt and avoids the problems of whey separation, state crushing and the like caused by uncontrollable factors of subsequent processes (such as logistics transportation links and the like) through special pretreatment and process innovation of whey protein powder;

3. lactose in the cow milk is decomposed and converted into galactose by adding lactase to provide sweet feeling, so that the cleanness of a product ingredient label is ensured, and the final 0 addition is realized.

Detailed Description

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

Example 1

A0 sucrose set type fermented milk without food additive comprises the following raw materials per 1000 weight parts of fermented milk: 956 parts of raw milk, 25 parts of German Alpavit brand whey protein powder with the model of WPC30/8, 9 parts of Danish Ara Nutrilac brand whey protein powder with the model of YO-5215, 4 parts of Dupont NURICA lactase, 200 DCU/ton of strains and the balance of water.

The 0 sucrose set type fermented milk without food additives is prepared by the following steps:

(1) and (3) standardization: standardizing raw milk to obtain standardized raw milk, and performing degreasing process on part of the standardized raw milk to obtain degreased milk for dissolving whey protein powder;

(2) pretreatment and addition of whey protein powder: heating the skim milk prepared in the step (1) to 70 ℃, adding weighed whey protein powder, shearing at a high speed for 3min, and standing and hydrating for 60min to obtain a first mixed solution;

(3) the lactase adding and enzymolysis process comprises the following steps: pumping the first mixed solution obtained in the step (2) into a premixing tank, heating the standard raw milk except the skim milk obtained in the step (1) to 50 ℃ for constant volume, adding the DuPont NURICA lactase, starting stirring, continuously stirring at a low speed for 80min, and keeping the temperature of the feed liquid at 50 ℃ during stirring to obtain a second mixed solution;

(4) degassing: degassing the second mixed solution uniformly mixed in the step (3) at the degassing pressure of-80 kPa;

(5) homogenizing: homogenizing the second mixed solution treated in the step (4), wherein the homogenizing temperature is controlled at 60 ℃, the homogenizing pressure is controlled at 2Mpa in a second stage, and the homogenizing pressure is controlled at 8Mpa in a first stage;

(6) and (3) sterilization: sterilizing the second mixed solution after homogenizing in the step 5), wherein the sterilization temperature is controlled at 94 ℃, and the sterilization time is 290 s;

(7) primary cooling and temporary storage: cooling to 2 ℃, and temporarily storing;

(8) inoculating strains to the second mixed solution cooled in the step (7) to obtain an inoculated feed liquid;

(9) preheating: preheating the inoculation feed liquid obtained in the step (8) to 41 ℃;

(10) filling;

(11) fermentation: maintaining the temperature of the inoculation liquid filled in the step (10) in a heat preservation chamber at 41 ℃, fermenting for 5.0h, and controlling the fermentation acidity at 70 DEG T to obtain fermented milk;

(12) secondary cooling: cooling the fermented milk obtained in the step (11) to be within the range of 10-15 ℃ within 1 h;

(13) warehousing: and (3) transferring the fermented milk subjected to secondary cooling in the step (12) into a cold storage at the temperature of 2-6 ℃ to obtain the 0 sucrose solidified fermented milk without the food additive.

Examples 2 to 8

Examples 2 to 8 were prepared in the same manner as in example 1, except that parameters of each step in the component design and the preparation method were different, and the specific component composition of each example and the parameters of each step are shown in table 1 and table 2, respectively.

Table 1 strain units: DCU/ton remaining units: portions are

TABLE 2

The invention provides four groups of comparative examples at the same time, and the process method of the four groups of comparative examples is the same as that of the embodiment of the invention, except that the components are different, and the specific components are as follows:

comparative example 1:

every 1000 weight parts of the formula comprises the following raw materials: 956 parts of raw milk, 40 parts of German Alpavit WPC30/8 whey protein powder, 4 parts of lactase (processing aid), and strains: 100 DCU/ton, and the balance is supplemented by water; the production process is not changed;

comparative example 2:

every 1000 weight parts of the formula comprises the following raw materials: 956 parts of raw milk, 20 parts of Danish Ara Nutrilac YO-5215 whey protein powder, 4 parts of lactase (processing aid), and the strains: 100 DCU/ton, and the balance is supplemented by water.

Comparative example 3:

every 1000 weight parts of the formula comprises the following raw materials: 850 parts of raw milk, 80 parts of sugar substitute, 20 parts of constant natural WPC515 whey protein powder, 25 parts of cream, 3 parts of gelatin, 1 part of diacetyl tartaric acid monoglyceride and diglyceride, 1 part of pectin, and the following strains: 1250 DCU/ton, the balance is supplemented with water.

Comparative example 4:

every 1000 weight parts of the formula comprises the following raw materials: 930 parts of raw milk, 20 parts of constant natural brand WPC515 whey protein powder, 25 parts of cream, 3 parts of gelatin, 1 part of diacetyl tartaric acid monoglyceride and diglyceride, 1 part of pectin and a strain: 1250 DCU/ton, the balance is supplemented with water.

The invention simultaneously tests the texture, taste, aroma, sweetness and state performance of the samples 1-8 and the comparative examples 1-4, wherein the state performance is obtained by inclining the sample (100 g is poured into a plastic cup for fermentation finished product) for 5 hours at an angle of 5 degrees, observing the state destruction condition and weighing the whey precipitation weight for comprehensive evaluation, the texture and the taste are subjected to evaluation test by professional sensory evaluation technicians, the specific score condition is shown in table 3, and the specific score standard is shown in table 4:

TABLE 3

TABLE 4

As can be seen from Table 3, the solidified fermented milk obtained by the component design and preparation method of the invention can be kept for 5 hours, wherein the tissue state meets the solidified requirement when scooping in examples 1-5, the state is basically unchanged after scooping in examples 6-8 and comparative examples 3 and 4 added with gelatin/pectin, but the state is hard or soft when scooping, and the state is broken after 2-3.5 hours in comparative examples 1 and 2, so that the cup-off phenomenon occurs. Meanwhile, the taste and aroma of the inventive examples 1-8 are both significantly better than those of comparative examples 1-4. The method has the advantages that the lactase selected in the embodiment 1-4 can decompose the lactose in the milk and convert the lactose into galactooligosaccharides to provide sweet feeling, the dietary fibers can be identified, the palatability of the 0 sucrose product without the sugar substitute is greatly improved, and the cleanness of a product ingredient label is ensured. Therefore, the invention avoids the problem of adding a large amount of additives when producing the set yogurt by optimizing the formula and improving the process, obtains the product with the tissue state meeting the set requirement, and greatly improves the taste and the aroma of the product.

The above description is only an embodiment of the present invention, and not intended to limit the scope of the present invention, and all equivalent flow transformations made by the present specification, or directly or indirectly applied to other related technical fields, are included in the scope of the present invention.