阅读说明：本技术 一种风味发酵乳及其制备方法 (Flavored fermented milk and preparation method thereof ) 是由 王青云 邵景海 杨晓波 王占东 王新 李凯锋 于 2021-01-04 设计创作，主要内容包括：本发明涉及乳制品技术领域,尤其涉及一种风味发酵乳及其制备方法。所述风味发酵乳的原料包括质量百分含量为85％以上的生牛乳和牛初乳粉,所述生牛乳与所述牛初乳粉的质量比为850～950：4～10。本发明提供的风味发酵乳,其具有良好的质量特性和稳定性,在正常保存和运输过程中不易析水与分层,避免了脂肪上浮；同时,该风味发酵乳口感顺滑、细腻,无颗粒感,蛋白质的含量为3～8％,免疫球蛋白的含量为60mg/100g以上。(The invention relates to the technical field of dairy products, in particular to flavored fermented milk and a preparation method thereof. The flavored fermented milk comprises raw milk and bovine colostrum powder with the mass percentage of more than 85%, wherein the mass ratio of the raw milk to the bovine colostrum powder is 850-950: 4 to 10. The flavored fermented milk provided by the invention has good quality characteristics and stability, is not easy to separate out water and layer in the normal storage and transportation process, and avoids fat floating; meanwhile, the flavored fermented milk is smooth and fine in taste and free of granular sensation, the content of protein is 3-8%, and the content of immunoglobulin is more than 60mg/100 g.)

1. The flavored fermented milk is characterized by comprising raw milk and bovine colostrum powder with the mass percentage of more than 85%, wherein the mass ratio of the raw milk to the bovine colostrum powder is 850-950: 4 to 10.

2. The flavored fermented milk according to claim 1, wherein the somatic cells of the raw milk are below 40 ten thousand CFU/mL and the total number of bacteria is below 20 ten thousand CFU/mL.

3. The flavored fermented milk according to claim 1 or 2, wherein the bovine colostrum powder has an immunoglobulin content of 30% or more and a protein content of 65% or more.

4. The flavored fermented milk according to any one of claims 1-3, wherein the raw material further comprises an auxiliary material, and the auxiliary material is one or more of white granulated sugar, sugar alcohol, dietary fiber, whey protein powder and concentrated milk protein powder.

5. The flavored fermented milk according to claim 4, wherein the sugar alcohol is xylitol or erythritol;

and/or the dietary fiber is resistant dextrin or polydextrose;

and/or the protein content in the whey protein powder is more than 30%;

and/or the protein content in the concentrated milk protein powder is more than 60%.

6. The flavored fermented milk according to claim 5, wherein the raw materials comprise the following components in parts by weight: 850-950 parts of raw milk, 0-80 parts of white granulated sugar, 0-80 parts of sugar alcohol, 0-16 parts of dietary fiber, 0-140 parts of whey protein powder, 0-90 parts of concentrated milk protein powder and 4-10 parts of bovine colostrum powder.

7. The flavored fermented milk according to claim 6, wherein the flavored fermented milk has a protein content of 3 to 8% and an immunoglobulin content of 60mg/100g or more.

8. The method for producing flavored fermented milk according to any one of claims 1 to 7, comprising the step of fermenting the starting material with a bacterial strain;

preferably, the strain is selected from one or more of streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus delbrueckii subsp lactis, lactobacillus plantarum, bifidobacterium, lactobacillus casei, lactobacillus paracasei, lactobacillus acidophilus and lactobacillus reuteri.

9. The method of claim 8, comprising the steps of: preheating raw milk to 50-55 ℃, adding auxiliary materials, stirring until the auxiliary materials are completely dissolved, homogenizing, sterilizing, cooling to 40-43 ℃, adding a strain and bovine colostrum powder, and performing fermentation until the pH value is 4.5-4.6 to demulsify.

10. The method according to claim 9, wherein the homogenizing temperature is 60 to 65 ℃, the secondary pressure is 2 to 4MPa, and the primary pressure is 18 to 20 MPa;

and/or, the sterilization is carried out for 280-320 s at the temperature of 90-95 ℃;

and/or, the bovine colostrum powder is dissolved in sterile water in advance and then is pasteurized;

and/or fermenting for 4-8 hours at 40-43 ℃.

Technical Field

The invention relates to the technical field of dairy products, in particular to flavored fermented milk and a preparation method thereof.

Background

The bovine colostrum not only contains rich nutrient substances, but also contains a large amount of immune factors and growth factors, such as immunoglobulin, lactoferrin, lysozyme, insulin-like growth factors, epidermal growth factors and the like, and scientific experiments prove that the bovine colostrum has the physiological activity functions of regulating immunity, improving gastrointestinal tracts, promoting growth and development, improving aging symptoms, inhibiting various germs and the like. The flavored fermented milk contains protein, calcium, vitamins and the like, is easy to absorb, and the active probiotics in the flavored fermented milk can adjust the balance of intestinal flora, play a role in relaxing bowel and promote the absorption of calcium.

As consumers' concerns about healthy eating habits and quality lifestyles are gradually increased, more and more consumers tend to have low-fat and high-protein eating styles, and meanwhile, consumers also pay more attention to foods with immunity; therefore, a low-fat, high-protein, immune flavored fermented milk is needed.

In view of this, the invention is particularly proposed.

Disclosure of Invention

The invention aims to provide the flavored fermented milk which has fine and smooth mouthfeel, smooth state and good quality characteristic, does not precipitate protein particles and whey, and has an immunization effect; the invention also aims to provide a preparation method of the flavored fermented milk.

Specifically, the invention provides the following technical scheme:

the flavored fermented milk comprises raw milk and bovine colostrum powder with the mass percentage of more than 85%, wherein the mass ratio of the raw milk to the bovine colostrum powder is 850-950: 4 to 10.

Due to the reduction of the fat content, the conventional low-fat flavored fermented milk becomes thin, the aroma is weakened, and the phenomenon of whey precipitation occurs. The invention unexpectedly discovers that the problems of the traditional low-fat flavored fermented milk can be avoided and the stability of the product can be improved by strictly controlling the proportion of the raw milk and the bovine colostrum powder.

Preferably, the somatic cells of the raw milk are less than 40 ten thousand CFU/mL, and the total number of bacteria is less than 20 ten thousand CFU/mL.

Preferably, the bovine colostrum powder has an immunoglobulin content of 30% or more (by mass) and a protein content of 65% or more (by mass); the immunoglobulin content is measured as IgG.

In further experimental study, the invention discovers that the obtained flavored fermented milk has better taste and flavor and better tissue state by adopting the raw milk with somatic cells below 40 ten thousand CFU/mL and total bacteria below 20 ten thousand CFU/mL and the bovine colostrum powder with immunoglobulin content of more than 30% and protein content of more than 65%.

In order to further improve the quality of the flavored fermented milk, the raw materials also comprise auxiliary materials, and the auxiliary materials are one or more of white granulated sugar, sugar alcohol, dietary fiber, whey protein powder and concentrated milk protein powder.

Preferably, the sugar alcohol is xylitol or erythritol;

preferably, the dietary fiber is resistant dextrin or polydextrose;

preferably, the protein content in the whey protein powder is more than 30% (by mass);

preferably, the protein content in the concentrated milk protein powder is more than 60% (by mass).

Preferably, the raw materials comprise the following components in parts by weight: 850-950 parts of raw milk, 0-80 parts of white granulated sugar, 0-80 parts of sugar alcohol, 0-16 parts of dietary fiber, 0-140 parts of whey protein powder, 0-90 parts of concentrated milk protein powder and 4-10 parts of bovine colostrum powder.

The flavored fermented milk prepared by the raw material formula has good quality characteristics and stability, wherein the content of protein is 3-8%, and the content of immunoglobulin is more than 60mg/100 g.

The invention also provides a preparation method of the flavored fermented milk.

The preparation method provided by the invention comprises the step of fermenting the raw materials by using strains.

Preferably, the strain is selected from one or more of streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus delbrueckii subsp.

Preferably, the preparation method comprises the following steps: preheating raw milk to 50-55 ℃, adding auxiliary materials, stirring until the auxiliary materials are completely dissolved, homogenizing, sterilizing, cooling to 40-43 ℃, adding a strain and bovine colostrum powder, and performing fermentation until the pH value is 4.5-4.6 to demulsify.

Further, the homogenizing temperature is 60-65 ℃, the secondary pressure is 2-4 MPa, and the primary pressure is 18-20 MPa.

Further, the sterilization is carried out for 280-320 s at the temperature of 90-95 ℃.

Further, the bovine colostrum powder is dissolved in sterile water in advance and then is pasteurized; the pasteurization technology is adopted for processing, so that the immune globulin in the bovine colostrum powder can be prevented from being damaged.

Further, the fermentation is carried out for 4-8 h at 40-43 ℃.

The invention has the beneficial effects that:

the invention provides flavored fermented milk which has good quality characteristics and stability, is not easy to separate out water and layer in the normal storage and transportation process, and avoids fat floating; meanwhile, the flavored fermented milk is smooth and fine in taste and free of granular sensation, the content of protein is 3-8%, and the content of immunoglobulin is more than 60mg/100 g.

Detailed Description

The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention.

Somatic cells of raw milk used in the following examples were 40 ten thousand CFU/mL or less, and the total number of bacteria was 20 ten thousand CFU/mL or less; the content of immunoglobulin in the bovine colostrum powder is more than 30 percent, and the content of protein is more than 65 percent; the protein content in the whey protein powder is more than 30 percent; the protein content in the concentrated milk protein powder is more than 60 percent.

Example 1

The embodiment provides flavored fermented milk which comprises the following raw materials in formula:

850g of raw milk, 80g of white granulated sugar, 50g of xylitol, 10g of resistant dextrin and 10g of bovine colostrum powder.

The embodiment also provides a preparation method of the flavored fermented milk, which comprises the following steps:

weighing raw milk according to the formula, preheating to 53 ℃, adding white granulated sugar, xylitol and resistant dextrin, and shearing and dissolving uniformly. The homogenization temperature is 65 ℃, the secondary pressure is 3MPa, and the primary pressure is 18 MPa; sterilizing at 95 deg.C for 300s, cooling to 43 deg.C, adding bovine colostrum powder (dissolved in appropriate amount of water, pasteurizing, cooling to 43 deg.C), inoculating fermentation strain, fermenting at 43 deg.C for 5 hr, demulsifying at pH of 4.55, bottling, and refrigerating at 6 deg.C.

Example 2

The embodiment provides flavored fermented milk which comprises the following raw materials in formula:

850g of raw milk, 70g of white granulated sugar, 39g of xylitol, 8g of resistant dextrin, 12g of whey protein powder, 12g of concentrated milk protein powder and 9g of bovine colostrum powder.

The embodiment also provides a preparation method of the flavored fermented milk, which comprises the following steps:

weighing raw milk according to the formula, preheating to 52 ℃, adding white granulated sugar, concentrated milk protein powder, whey protein powder, xylitol and resistant dextrin, and uniformly shearing and dissolving. The homogenization temperature is 64 ℃, the secondary pressure is 2MPa, and the primary pressure is 19 MPa; sterilizing at 94 deg.C for 300s, cooling to 43 deg.C, adding bovine colostrum powder (dissolved in appropriate amount of water, pasteurizing, cooling to 43 deg.C), inoculating fermentation strain, fermenting at 43 deg.C for 6 hr, demulsifying at pH of 4.54, bottling, and refrigerating at 4 deg.C.

Example 3

The embodiment provides flavored fermented milk which comprises the following raw materials in formula:

880g of raw milk, 43g of white granulated sugar, 10g of xylitol, 10g of resistant dextrin, 36g of whey protein powder, 15g of concentrated milk protein powder and 6g of bovine colostrum powder.

The embodiment also provides a preparation method of the flavored fermented milk, which comprises the following steps:

weighing raw milk according to the formula, preheating to 54 ℃, adding white granulated sugar, concentrated milk protein powder, whey protein powder, xylitol and resistant dextrin, and uniformly shearing and dissolving. The homogenization temperature is 65 ℃, the secondary pressure is 4MPa, and the primary pressure is 18 MPa; sterilizing at 93 deg.C for 300s, cooling to 43 deg.C, adding bovine colostrum powder (dissolved in appropriate amount of water, pasteurizing, cooling to 43 deg.C), inoculating fermentation strain, fermenting at 43 deg.C for 7 hr, demulsifying at pH of 4.53, bottling, and refrigerating at 4 deg.C.

Example 4

The embodiment provides flavored fermented milk which comprises the following raw materials in formula:

900g of raw milk, 14g of xylitol, 10g of resistant dextrin, 36g of whey protein powder, 31g of concentrated milk protein powder and 9g of bovine colostrum powder.

The embodiment also provides a preparation method of the flavored fermented milk, which comprises the following steps:

weighing raw milk according to the formula, preheating to 53 ℃, adding concentrated milk protein powder, whey protein powder, xylitol and resistant dextrin, and uniformly shearing and dissolving. The homogenization temperature is 64 ℃, the secondary pressure is 3MPa, and the primary pressure is 20 MPa; sterilizing at 94 deg.C for 300s, cooling to 43 deg.C, adding bovine colostrum powder (dissolved in appropriate amount of water, pasteurizing, cooling to 43 deg.C), inoculating fermentation strain, fermenting at 43 deg.C for 6 hr, demulsifying at pH of 4.52, bottling, and refrigerating at 4 deg.C.

Example 5

The embodiment provides flavored fermented milk which comprises the following raw materials in formula:

920g of raw milk, 6g of xylitol, 70g of concentrated milk protein powder and 4g of bovine colostrum powder.

The embodiment also provides a preparation method of the flavored fermented milk, which comprises the following steps: weighing raw milk according to the formula, preheating to 50 ℃, adding concentrated milk protein powder and xylitol, and shearing and dissolving uniformly. The homogenization temperature is 63 ℃, the secondary pressure is 4MPa, and the primary pressure is 18 MPa; sterilizing at 93 deg.C for 300s, cooling to 43 deg.C, adding bovine colostrum powder (dissolved in appropriate amount of water, pasteurizing, cooling to 43 deg.C), inoculating fermentation strain, fermenting at 43 deg.C for 7 hr, demulsifying at pH of 4.51, bottling, and refrigerating at 4 deg.C.

Example 6

The embodiment provides flavored fermented milk which comprises the following raw materials in formula:

850g of raw milk, 50g of white granulated sugar, 6g of xylitol, 90g of concentrated milk protein powder and 4g of bovine colostrum powder.

The embodiment also provides a preparation method of the flavored fermented milk, which comprises the following steps:

weighing raw milk according to the formula, preheating to 55 ℃, adding white granulated sugar, concentrated milk protein powder and xylitol, and shearing and dissolving uniformly. The homogenization temperature is 64 ℃, the secondary pressure is 3MPa, and the primary pressure is 20 MPa; sterilizing at 92 deg.C for 300s, cooling to 43 deg.C, adding bovine colostrum powder (dissolved in appropriate amount of water, pasteurizing, cooling to 43 deg.C), inoculating fermentation strain, fermenting at 43 deg.C for 8 hr, demulsifying at pH of 4.50, bottling, and refrigerating at 4 deg.C.

Example 7

The embodiment provides flavored fermented milk which comprises the following raw materials in formula:

950g of raw milk, 19g of xylitol, 16g of resistant dextrin, 10g of whey protein powder and 5g of bovine colostrum powder.

The embodiment also provides a preparation method of the flavored fermented milk, which comprises the following steps:

weighing raw milk according to the formula, preheating to 54 ℃, adding whey protein powder, xylitol and resistant dextrin, and shearing and dissolving uniformly. The homogenization temperature is 63 ℃, the secondary pressure is 4MPa, and the primary pressure is 19 MPa; sterilizing at 91 deg.C for 300s, cooling to 43 deg.C, adding bovine colostrum powder (dissolved in appropriate amount of water, pasteurizing, cooling to 43 deg.C), inoculating fermentation strain, fermenting at 43 deg.C for 4 hr, demulsifying at pH of 4.57, bottling, and refrigerating at 4 deg.C.

Example 8

The embodiment provides flavored fermented milk which comprises the following raw materials in formula:

850g of raw milk, 4g of xylitol, 140g of whey protein powder and 6g of bovine colostrum powder.

The embodiment also provides a preparation method of the flavored fermented milk, which comprises the following steps:

weighing raw milk according to the formula, preheating to 51 ℃, adding whey protein powder and xylitol, and shearing and dissolving uniformly. The homogenization temperature is 61 ℃, the secondary pressure is 3MPa, and the primary pressure is 18 MPa; sterilizing at 90 deg.C for 300s, cooling to 43 deg.C, adding bovine colostrum powder (dissolved in appropriate amount of water, pasteurizing, cooling to 43 deg.C), inoculating fermentation strain, fermenting at 43 deg.C for 4 hr, demulsifying at pH of 4.56, bottling, and refrigerating at 4 deg.C.

Example 9

The embodiment provides flavored fermented milk which comprises the following raw materials in formula:

900g of raw milk, 60g of white granulated sugar, 3g of xylitol, 30g of whey protein powder and 7g of bovine colostrum powder.

The embodiment also provides a preparation method of the flavored fermented milk, which comprises the following steps:

weighing raw milk according to the formula, preheating to 52 ℃, adding white granulated sugar, whey protein powder and xylitol, and shearing and dissolving uniformly. The homogenization temperature is 63 ℃, the secondary pressure is 2MPa, and the primary pressure is 20 MPa; sterilizing at 92 deg.C for 300s, cooling to 43 deg.C, adding bovine colostrum powder (dissolved in appropriate amount of water, pasteurizing, cooling to 43 deg.C), inoculating fermentation strain, fermenting at 43 deg.C for 5 hr, demulsifying at pH of 4.54, bottling, and refrigerating at 4 deg.C.

Example 10

The embodiment provides flavored fermented milk which comprises the following raw materials in formula:

890g of raw milk, 60g of white granulated sugar, 2g of xylitol, 40g of whey protein powder and 8g of bovine colostrum powder.

The embodiment also provides a preparation method of the flavored fermented milk, which comprises the following steps:

weighing raw milk according to the formula, preheating to 53 ℃, adding white granulated sugar, whey protein powder and xylitol, and shearing and dissolving uniformly. The homogenization temperature is 65 ℃, the secondary pressure is 4MPa, and the primary pressure is 19 MPa; sterilizing at 94 deg.C for 300s, cooling to 43 deg.C, adding bovine colostrum powder (dissolved in appropriate amount of water, pasteurizing, cooling to 43 deg.C), inoculating fermentation strain, fermenting at 43 deg.C for 6 hr, demulsifying at pH of 4.52, bottling, and refrigerating at 4 deg.C.

Example 11

The embodiment provides flavored fermented milk which comprises the following raw materials in formula:

890g of raw milk, 50g of white granulated sugar, 53g of concentrated milk protein powder and 7g of bovine colostrum powder.

The embodiment also provides a preparation method of the flavored fermented milk, which comprises the following steps:

weighing raw milk according to the formula, preheating to 53 ℃, adding white granulated sugar and concentrated milk protein powder, and shearing and dissolving uniformly. The homogenization temperature is 64 ℃, the secondary pressure is 3MPa, and the primary pressure is 18 MPa; sterilizing at 95 deg.C for 300s, cooling to 43 deg.C, adding bovine colostrum powder (dissolved in appropriate amount of water, pasteurizing, cooling to 43 deg.C), inoculating fermentation strain, fermenting at 43 deg.C for 7 hr, demulsifying at pH of 4.51, bottling, and refrigerating at 4 deg.C.

Comparative example 1

The comparative example provides flavored fermented milk which comprises the following raw materials in formula:

900g of raw milk, 60g of white granulated sugar, 6g of xylitol, 5g of resistant dextrin, 8g of whey protein powder, 10g of concentrated milk protein powder and 11g of bovine colostrum powder.

The comparative example also provides a method for preparing the flavored fermented milk, comprising the following steps:

weighing raw milk according to the formula, preheating to 54 ℃, adding white granulated sugar, concentrated milk protein powder, whey protein powder, xylitol and resistant dextrin, and uniformly shearing and dissolving. The homogenization temperature is 65 ℃, the secondary pressure is 2MPa, and the primary pressure is 20 MPa; sterilizing at 94 deg.C for 300s, cooling to 43 deg.C, adding bovine colostrum powder (dissolved in appropriate amount of water, pasteurizing, cooling to 43 deg.C), inoculating fermentation strain, fermenting at 43 deg.C for 6 hr, demulsifying at pH of 4.50, bottling, and refrigerating at 4 deg.C.

Comparative example 2

The comparative example provides flavored fermented milk which comprises the following raw materials in formula:

900g of raw milk, 60g of white granulated sugar, 6g of xylitol, 5g of resistant dextrin, 10g of whey protein powder, 16g of concentrated milk protein powder and 3g of bovine colostrum powder

The comparative example also provides a method for preparing the flavored fermented milk, comprising the following steps:

weighing raw milk according to the formula, preheating to 52 ℃, adding white granulated sugar, concentrated milk protein powder, whey protein powder, xylitol and resistant dextrin, and uniformly shearing and dissolving. The homogenization temperature is 65 ℃, the secondary pressure is 3MPa, and the primary pressure is 18 MPa; sterilizing at 95 deg.C for 300s, cooling to 43 deg.C, adding bovine colostrum powder (dissolved in appropriate amount of water, pasteurizing, cooling to 43 deg.C), inoculating fermentation strain, fermenting at 43 deg.C for 7 hr, demulsifying at pH of 4.52, bottling, and refrigerating at 4 deg.C.

Test example 1

The flavor fermented milks of examples 1 to 11 and comparative examples 1 to 2 were analyzed in the present test example, specifically as follows:

(1) physical and chemical analysis: the protein and fat are analyzed according to national food safety standard fermented milk GB 19302-2010, national food safety standard protein determination GB 5009.5-2016, and national food safety standard infant food and dairy fat determination GB 5413.3-2010.

(2) The number of lactic acid bacteria: the number of lactic acid bacteria was determined according to national food safety Standard fermented milk GB 19302-2010 and national food safety Standard Lactobacillus test GB 4789.35-2016.

(3) Sensory analysis: comprehensively analyzing and measuring the acceptance degree and the love degree of each product from the public, and specifically determining the main characteristics of each product from the taste, flavor, tissue state and overall evaluation of each product; all sensory analyses were performed by 15 experts with experience in tasting food related professionals.

(4) The results are shown in tables 1 and 2;

TABLE 1 physicochemical indices and lactic acid bacteria count

TABLE 2 sensory characteristics of the product (5 min.)

(5) And (3) stability testing:

stability observation tests are respectively carried out on the flavored fermented milks of examples 1 to 11 and comparative examples 1 to 2 in the shelf life, the storage temperature is 4 ℃, and the storage days are 21 days;

by observation, the flavored fermented milk of the examples 1 to 11 has a fine and uniform tissue state within 21 days, and no whey is separated out; the flavored fermented milks of comparative examples 1 and 2 appeared white spots, and whey precipitated;

in conclusion, the flavored fermented milk provided by the invention has better stability in shelf life.

Although the invention has been described in detail hereinabove by way of general description, specific embodiments and experiments, it will be apparent to those skilled in the art that many modifications and improvements can be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.