阅读说明：本技术 一种低热量饮用型发酵乳及其制备方法 (Low-calorie drinking fermented milk and preparation method thereof ) 是由 廖文艳 刘振民 苏米亚 徐致远 于 2020-12-30 设计创作，主要内容包括：本发明公开了一种低热量饮用型发酵乳及其制备方法,其原料包括：赤藓糖醇2.5％-5％,甜菊糖苷0.1％-0.16％,发酵剂,余量为浓缩原料乳；本发明的优点是不需要添加稳定剂,仅仅通过降膜浓缩和优化甜味物质的配方,就解决了在货架期内产品容易析水分层、口感单薄、后甜长等问题；并且所制得的低热量饮用型发酵乳具有良好的流动性、口感清爽湿滑、热量低及口感好的特点。(The invention discloses low-calorie drinking fermented milk and a preparation method thereof, and the low-calorie drinking fermented milk comprises the following raw materials: 2.5 to 5 percent of erythritol, 0.1 to 0.16 percent of stevioside, a leaven and the balance of concentrated raw material milk; the invention has the advantages that the problems of easy water stratification, thin mouthfeel, long aftersweetness and the like of the product in the shelf life are solved only by falling film concentration and optimized sweet substance formula without adding a stabilizer; the prepared low-calorie drinking fermented milk has the characteristics of good fluidity, fresh and smooth mouthfeel, low calorie and good mouthfeel.)

1. A low-calorie drinkable fermented milk characterized by comprising the following raw materials: 2.5 to 5 percent of erythritol, 0.1 to 0.16 percent of stevioside, a leaven and the balance of concentrated raw material milk; the percentage is the mass percentage of the total mass of the raw materials.

2. Reduced-calorie drinkable fermented milk according to claim 1, wherein the steviol glycosides consist of rebaudioside a, rebaudioside D, rebaudioside M; the rebaudioside A content is 70% -85%, the rebaudioside D content is 10% -20%, and the rebaudioside M content is 5-10%.

3. Low-calorie drinkable fermented milk according to claim 1, wherein the concentrated raw milk is raw milk subjected to falling film concentration.

4. A reduced-calorie drinkable fermented milk according to claim 1, wherein the starter culture comprises Lactobacillus bulgaricus (Lactobacillus bulgaricus) and/or Streptococcus thermophilus (Streptococcus thermophilus).

5. A low-calorie drinkable fermented milk according to claim 4, wherein the leavening agent further comprises a probiotic leavening agent which is one or more of Bifidobacterium bifidum (Bifidobacterium bifidum), Bifidobacterium longum (Bifidobacterium longum), Lactobacillus acidophilus (Lactobacillus acidophilus), Lactobacillus paracasei (Lactobacillus paracasei), Lactobacillus reuteri (Lactobacillus reuteri), Lactobacillus plantarum (Lactobacillus plantarum), Lactobacillus rhamnosus (Lactobacillus rhamnosus), and Lactobacillus lactis (Lactobacillus lactis).

6. A method for producing the low-calorie drinking fermented milk according to any one of claims 1 to 5, characterized by comprising the steps of:

(1) the raw material emulsion is subjected to falling film concentration and then is mixed with erythritol and stevioside to obtain mixed feed liquid;

(2) homogenizing the mixed material liquid obtained in the step (1), sterilizing and cooling;

(3) inoculating a fermenting agent into the mixed feed liquid obtained in the step (2), and fermenting until the final acidity value is 70-80 DEG T to obtain mixed fermented milk; wherein the inoculation amount of the leaven is 1 × 10⁶-1×10⁸cfu/g, wherein the cfu/g is the number of viable bacteria in each gram of the mixed feed liquid;

(4) and (4) homogenizing the mixed fermented milk obtained in the step (3), cooling and filling to obtain the low-calorie drinking fermented milk.

7. The method for producing fermented milk for low calorie consumption according to claim 6, wherein in step (1), the concentration ratio of the falling film concentration is 1.1:1 to 1.8:1, the degree of vacuum is 4.5 to 9bar, and the temperature is 50 to 75 ℃.

8. The method for producing fermented milk for low calorie consumption according to claim 6, wherein in the step (1), the mixing temperature is 40 to 65 ℃ and the mixing time is 15 to 30 min.

9. The method for producing fermented milk for low calorie consumption according to claim 6, wherein in the step (2), the sterilization is pasteurization at a temperature of 90 to 95 ℃ for a period of 5 to 10 min.

10. A process for producing fermented milk for low-calorie consumption according to claim 6, wherein in the step (3), the fermentation temperature is 37 to 43 ℃ and the fermentation time is 7 to 9 hours.

Technical Field

The invention relates to the technical field of fermented milk, and particularly relates to low-calorie drinking fermented milk and a preparation method thereof.

Background

The dairy products have a long history and occupy an important position in the modern food industry, wherein the fermented milk is the most important part of the dairy products, inherits rich nutrient substances in fresh milk, is easier to digest, has good palatability and is convenient to preserve after fermentation treatment.

The uk royal public health association developed a survey on the "beverage calories" for 2000 adults; it was found that in adults who drink alcohol, the calories from wine account for nearly 10% of their daily dietary calories, and many consumers have additional intake of a lot of sugar because they do not know the sugar content of the product, with the sugar content of ordinary yoghurt typically being around 8%.

At present, drinking yoghurt is more and more available on the market, and many people drink the drinking yoghurt as beverage or water to intaken a lot of calories.

Disclosure of Invention

In order to solve the problems, the invention aims to disclose low-calorie drinking fermented milk and a preparation method thereof, which solve the problem that a consumer can not only take in nutrients required by a human body, but also can not take too much calorie.

The invention is realized by the following technical scheme:

specifically, in one aspect, there is provided a low-calorie drinking fermented milk whose raw materials include: 2.5 to 5 percent of erythritol, 0.1 to 0.16 percent of stevioside, a leaven and the balance of concentrated raw material milk; the percentage is the mass percentage of the total mass of the raw materials.

By the technical scheme, the low-calorie drinking type fermented milk is low-calorie and drinking type, and no stabilizer is added; because low calorie is required, sweet substances with high public acceptance such as sucrose, fructose and the like cannot be used, and only some sweeteners can be used for replacing the sweet substances, but the sweeteners generally have poor mouthfeel, unnatural sweet taste, bitter taste, long aftersweetness, low solid content, thin substrate and the like; the invention adopts two non-caloric sweet substances of erythritol and stevioside, and the sweet feeling of erythritol and the sweet feeling of stevioside can complement each other in advantages and have natural taste; according to the invention, the sweet taste of stevioside is improved by adjusting the proportion of the stevioside, for example, after rebaudioside A is sweet, the sweet taste of rebaudioside D and rebaudioside M is closer to that of sucrose, and sugar substitute products with better mouthfeel are provided according to the formula combination of the stevioside; because the solid content of the product is reduced by reducing the blood sugar, the solid content is improved by falling film concentration, the stability of the product in the shelf life is improved, and the low-calorie drinking yoghurt with good stability and good taste is obtained without adding any stabilizer.

Further, the stevioside consists of rebaudioside A, rebaudioside D and rebaudioside M; the rebaudioside A content is 70% -85%, the rebaudioside D content is 10% -20%, and the rebaudioside M content is 5-10%.

Specifically, the rebaudioside A content is 75% -80%, the rebaudioside D content is 15% -20%, and the rebaudioside M content is 5% -8%; preferably, rebaudioside 80%, rebaudioside M15%, and rebaudioside M content is 5%.

Further, the concentrated raw milk is raw milk subjected to falling film concentration treatment.

Specifically, the concentrated raw milk is completely subjected to falling film concentration treatment, or part of raw milk is subjected to falling film treatment and then mixed with the other part of raw milk, and the mixing ratio of the two is adjusted according to the content of protein and fat in the obtained product; and the protein content of the obtained product is 3.1-4.0%, and the milk fat content is 3.2-4.8%, wherein the percentages are mass percentages.

Further, the starter comprises Lactobacillus bulgaricus (Lactobacillus bulgaricus) and/or Streptococcus thermophilus (Streptococcus thermophilus).

Further, the leavening agent further comprises a probiotic leavening agent, and the probiotic leavening agent is one or more of Bifidobacterium bifidum (Bifidobacterium bifidum), Bifidobacterium longum (Bifidobacterium longum), Lactobacillus acidophilus (Lactobacillus acidophilus), Lactobacillus paracasei (Lactobacillus paracasei), Lactobacillus reuteri (Lactobacillus reuteri), Lactobacillus plantarum (Lactobacillus plantarum), Lactobacillus rhamnosus (Lactobacillus rhamnophilus), and Lactobacillus lactis (Lactobacillus lactis).

Specifically, one or more selected from the group consisting of Lactobacillus paracasei (Lactobacillus paracasei), Lactobacillus plantarum (Lactobacillus plantarum), Lactobacillus rhamnosus (Lactobacillus rhamnosus) and Lactobacillus acidophilus (Lactobacillus acidophilus), preferably Lactobacillus paracasei (Lactobacillus paracasei); and the Lactobacillus plantarum (Lactobacillus plantarum) is Lactobacillus plantarum (Lact)obacillus plantarum) ST-III; and the addition amount of the probiotic starter is 2 multiplied by 10⁶-12×10⁶cfu/g, preferably 2X 10⁶-6×10⁶cfu/g, optimally 6X 10⁶cfu/g, wherein cfu/g is the number of viable bacteria in each gram of mixed feed liquid.

In another aspect, there is provided a method for preparing the low-calorie drinking fermented milk described above, the method comprising the steps of:

(1) the raw material emulsion is subjected to falling film concentration and then is mixed with erythritol and stevioside to obtain mixed feed liquid;

(2) homogenizing the mixed material liquid obtained in the step (1), sterilizing and cooling;

(3) inoculating a fermenting agent into the mixed feed liquid obtained in the step (2), and fermenting until the final acidity value is 70-80 DEG T to obtain mixed fermented milk; wherein the inoculation amount of the leaven is 1 × 10⁶-1×10⁸cfu/g, wherein the cfu/g is the number of viable bacteria in each gram of the mixed feed liquid;

(4) and (4) homogenizing, cooling and filling the mixed fermented milk obtained in the step (3) to obtain the low-calorie drinking fermented milk.

Specifically, in step (2), the temperature for homogenization is 54-66 ℃, preferably 54-60 ℃, and most preferably 54 ℃; homogenizing at 15-19MPa, preferably 15MPa, and performing two-stage homogenization; the pressure for two-stage homogenizing is 2-5Mpa, preferably 5 Mpa; the cooling temperature is 37 ℃ to 43 ℃, preferably 37 ℃ to 39 ℃, and most preferably 37 ℃.

In the step (4), the homogenizing temperature is 37-43 ℃; homogenizing under 0.3-2.0 MPa; the cooling temperature is 6-15 ℃.

Further, in the step (1), the concentration ratio of the falling film concentration is 1.1:1-1.8:1, the vacuum degree is 4.5-9bar, and the temperature is 50-75 ℃.

Specifically, the falling film concentration process comprises a single-effect falling film concentration process and a double-effect falling film concentration process; wherein the vacuum degree of the single-effect falling film concentration process is 4.5-7.5 bar, the temperature is 60-75 ℃, the vacuum degree of the double-effect falling film concentration process is 5bar-9bar, and the temperature is 50-65 ℃.

Further, in the step (1), the mixing temperature is 40-65 ℃ and the mixing time is 15-30 min.

Specifically, the mixing time is preferably 15 to 20min, most preferably 15 min;

further, in the step (2), the sterilization is pasteurization, the sterilization temperature is 90-95 ℃, and the sterilization time is 5-10 min.

Specifically, the sterilization temperature is preferably 90 ℃ to 92 ℃, and most preferably 90 ℃;

further, in the step (3), the fermentation temperature is 37-43 ℃, and the fermentation time is 7-9 h.

Specifically, the fermentation temperature is preferably 37 ℃ to 42 ℃, and most preferably 40 ℃; the fermentation time is preferably 7.5 to 9 hours, most preferably 9 hours. The fermentation end acidity value is preferably 70T-73T, most preferably 70T.

Compared with the prior art, the invention has the following advantages:

firstly, the obtained low-calorie drinking yoghurt has the characteristics of low calorie and no addition of a stabilizer;

secondly, by falling film concentration and optimization of the formula of the sweet substance, the problems that the product is easy to separate out water and stratify, tastes thin and sweet after storage in shelf life and the like are solved;

thirdly, the obtained low-calorie drinking yoghurt has the characteristics of good fluidity, fresh and smooth mouthfeel, low calorie and good mouthfeel.

Detailed Description

The invention is further illustrated by the following examples, which are not intended to limit the scope of the invention. The experimental methods without specifying specific conditions in the following examples were selected according to the conventional methods and conditions, or according to the commercial instructions.

The starting materials and reagents used in the following examples were all commercially available.

Example 1

A low-calorie drinking fermented milk comprises the following raw materials: erythritol 2.5%, stevioside (75% rebaudioside a, 20% rebaudioside D, 5% rebaudioside M) 0.1%, raw milk (concentrated at a concentration ratio of 1.1: 1) 107%; wherein the percentage is the mass percentage of the total mass of the raw materials; the preparation method comprises the following steps:

(1) concentrating raw milk by single-effect falling film, mixing with erythritol and stevioside at 40 deg.C for 15min to obtain mixed feed liquid; wherein the concentration vacuum degree is 7.5bar, and the concentration temperature is 75 ℃;

(2) homogenizing the mixed material liquid obtained in the step (1) at 54 ℃, sterilizing and cooling to 43 ℃; wherein the homogenizing comprises primary homogenizing and secondary homogenizing, the primary homogenizing pressure is 15MPa, and the secondary homogenizing pressure is 5 MPa; sterilizing at 90 deg.C for 10 min;

(3) inoculating a fermenting agent into the mixed feed liquid obtained in the step (2), and fermenting until the final acidity value is 80 DEG T to obtain mixed fermented milk; wherein the inoculation amount of the leavening agent is as follows: streptococcus thermophilus 1X 10⁶CFU/g, Lactobacillus paracasei 2X 10⁶CFU/g, Lactobacillus bulgaricus 0.5 × 10⁶CFU/g；

(4) Homogenizing the mixed fermented milk obtained in the step (3), cooling to 6 ℃, and filling to obtain the low-calorie drinking fermented milk; wherein the homogenizing temperature is 43 deg.C, and homogenizing pressure is 1.5 Mpa.

On the basis of the scheme, the raw milk is completely subjected to falling film concentration treatment, or part of raw milk is subjected to falling film treatment and then mixed with the other part of raw milk, and the mixing proportion of the raw milk and the other part of raw milk is adjusted according to the content of protein and fat in the obtained product; and the protein content in the obtained product is 3.1 percent, and the milk fat content is 3.2 percent, wherein the percentages are mass percentages.

Example 2

A low-calorie drinking fermented milk comprises the following raw materials: erythritol 5%, stevioside (80% rebaudioside a, 13% rebaudioside D, 7% rebaudioside M), sweetener 1% -5%, raw milk (concentrated at a concentration ratio of 1.8: 1) 135%, raw milk 19.84%; wherein the percentage is the mass percentage of the total mass of the raw materials; the preparation method comprises the following steps:

(1) concentrating raw milk by single-effect falling film, mixing with erythritol and stevioside at 55 deg.C for 30min to obtain mixed feed liquid; wherein the concentration vacuum degree is 4.5bar, and the concentration temperature is 55 ℃;

(2) homogenizing the mixed material liquid obtained in the step (1) at 66 ℃, sterilizing and cooling to 40 ℃; wherein the homogenizing comprises primary homogenizing and secondary homogenizing, the primary homogenizing pressure is 17MPa, and the secondary homogenizing pressure is 2 MPa; sterilizing at 90 deg.C for 10 min;

(3) inoculating a fermenting agent into the mixed feed liquid obtained in the step (2), and fermenting until the final acidity value is 75 DEG T to obtain mixed fermented milk; wherein the inoculum size of the starter is 0.5 × 10 of Lactobacillus bulgaricus⁸CFU/g, lactococcus lactis 0.5X 10⁸CFU/g, Lactobacillus plantarum 6X 10⁶CFU/g, Bifidobacterium lactis 6X 10⁶CFU/g；

(4) Homogenizing the mixed fermented milk obtained in the step (3), cooling to 10 ℃, and filling to obtain the low-calorie drinking fermented milk; wherein the homogenizing temperature is 40 deg.C, and homogenizing pressure is 2 Mpa.

On the basis of the scheme, the raw milk is completely subjected to falling film concentration treatment, or part of raw milk is subjected to falling film treatment and then mixed with the other part of raw milk, and the mixing proportion of the raw milk and the other part of raw milk is adjusted according to the content of protein and fat in the obtained product; and the protein content in the obtained product is 4.4%, and the milk fat content is 4.8%, wherein the percentages are mass percentages.

Example 3

A low-calorie drinking fermented milk comprises the following raw materials: erythritol 4%, stevioside (82% rebaudioside a, 10% rebaudioside D, 8% rebaudioside M), sweetener 1% -5%, raw milk (concentrated at a concentration ratio of 1.5: 1) 60%, raw milk 40%; wherein the percentage is the mass percentage of the total mass of the raw materials; the preparation method comprises the following steps:

(1) double-effect falling film concentration is carried out on raw milk, and then the raw milk, erythritol and stevioside are mixed for 20min at 50 ℃ to obtain mixed feed liquid; wherein the concentration vacuum degree is 5bar, and the concentration temperature is 55 ℃;

(2) homogenizing the mixed material liquid obtained in the step (1) at 60 ℃, sterilizing and cooling to 37 ℃; wherein the homogenizing comprises primary homogenizing and secondary homogenizing, the primary homogenizing pressure is 15MPa, and the secondary homogenizing pressure is 5 MPa; sterilizing at 92 deg.C for 8 min;

(3) inoculating a fermenting agent into the mixed feed liquid obtained in the step (2), and fermenting until the final acidity value is 70 DEG T to obtain mixed fermented milk; wherein the inoculation amount of the leaven is 6 multiplied by 10 of the bifidobacterium lactis⁶CFU/g, Lactobacillus bulgaricus 1 × 10⁶CFU/g, Streptococcus thermophilus 5X 10⁶CFU/g；

(4) Homogenizing the mixed fermented milk obtained in the step (3), cooling to 15 ℃, and filling to obtain the low-calorie drinking fermented milk; wherein the homogenizing temperature is 37 deg.C, and homogenizing pressure is 1.2 Mpa.

On the basis of the scheme, the raw milk is completely subjected to falling film concentration treatment, or part of raw milk is subjected to falling film treatment and then mixed with the other part of raw milk, and the mixing proportion of the raw milk and the other part of raw milk is adjusted according to the content of protein and fat in the obtained product; and the protein content in the obtained product is 3.3%, and the milk fat content is 3.6%, wherein the percentages are mass percentages.

Example 4

A low-calorie drinking fermented milk comprises the following raw materials: erythritol 3.5%, stevioside (82% rebaudioside a, 10% rebaudioside D, 8% rebaudioside M), sweetener 1% -5%, raw milk (concentrated at a concentration ratio of 1.2: 1) 119.566%; wherein the percentage is the mass percentage of the total mass of the raw materials; the preparation method comprises the following steps:

(1) double-effect falling film concentration is carried out on raw milk, and then the raw milk, erythritol and stevioside are mixed for 20min at 50 ℃ to obtain mixed feed liquid; wherein the concentration vacuum degree is 9bar, and the concentration temperature is 55 ℃;

(2) homogenizing the mixed material liquid obtained in the step (1) at 60 ℃, sterilizing and cooling to 39 ℃; wherein the homogenizing comprises primary homogenizing and secondary homogenizing, the primary homogenizing pressure is 16MPa, and the secondary homogenizing pressure is 4 MPa; the sterilization temperature is 93 ℃, and the sterilization time is 6 min;

(3) inoculating a fermenting agent into the mixed feed liquid obtained in the step (2), and fermenting until the final acidity value is 70 DEG T to obtain mixed fermented milk; wherein the inoculation amount of the leaven is 6 multiplied by 10 of the bifidobacterium lactis⁶CFU/g, Lactobacillus bulgaricus 1 × 10⁶CFU/g, Streptococcus thermophilus 5X 10⁶CFU/g；

(4) Homogenizing the mixed fermented milk obtained in the step (3), cooling to 8 ℃, and filling to obtain the low-calorie drinking fermented milk; wherein the homogenizing temperature is 39 deg.C, and homogenizing pressure is 0.3 Mpa.

On the basis of the scheme, the raw milk is completely subjected to falling film concentration treatment, or part of raw milk is subjected to falling film treatment and then mixed with the other part of raw milk, and the mixing proportion of the raw milk and the other part of raw milk is adjusted according to the content of protein and fat in the obtained product; and the protein content in the obtained product is 3.47%, and the milk fat content is 3.7%, wherein the percentages are mass percentages.

Comparative example 1

A low-calorie drinking fermented milk comprises the following raw materials: erythritol 2.5%, stevioside (80% rebaudioside a, 20% rebaudioside D), 0.1%, raw milk (concentrated 1.1: 1) 107%; wherein the percentage is the mass percentage of the total mass of the raw materials; the preparation method comprises the following steps:

(1) concentrating raw milk by single-effect falling film, mixing with erythritol and stevioside at 40 deg.C for 15min to obtain mixed feed liquid; wherein the concentration vacuum degree is 7.5bar, and the concentration temperature is 75 ℃;

(2) homogenizing the mixed material liquid obtained in the step (1) at 54 ℃, sterilizing and cooling to 43 ℃; wherein the homogenizing comprises primary homogenizing and secondary homogenizing, the primary homogenizing pressure is 15MPa, and the secondary homogenizing pressure is 5 MPa; sterilizing at 90 deg.C for 10 min;

(3) inoculating a fermenting agent into the mixed feed liquid obtained in the step (2), and fermenting until the final acidity value is 80 DEG T to obtain mixed fermented milk; wherein the inoculation amount of the leavening agent is as follows: streptococcus thermophilus 1X 10⁶CFU/g. Lactobacillus paracasei 2X 10⁶CFU/g, Lactobacillus bulgaricus 0.5 × 10⁶CFU/g；

(4) Homogenizing the mixed fermented milk obtained in the step (3), cooling to 6 ℃, and filling to obtain the low-calorie drinking fermented milk; wherein the homogenizing temperature is 43 deg.C, and homogenizing pressure is 1.5 Mpa.

On the basis of the scheme, the raw milk is completely subjected to falling film concentration treatment, or part of raw milk is subjected to falling film treatment and then mixed with the other part of raw milk, and the mixing proportion of the raw milk and the other part of raw milk is adjusted according to the content of protein and fat in the obtained product; and the protein content in the obtained product is 3.1 percent, and the milk fat content is 3.2 percent, wherein the percentages are mass percentages.

Comparative example 2

A low-calorie drinking fermented milk comprises the following raw materials: xylitol 2.5%, stevioside (75% rebaudioside a, 20% rebaudioside D, 5% rebaudioside M) 0.1%, raw milk (concentrated at a concentration ratio of 1.1: 1) 107%; wherein the percentage is the mass percentage of the total mass of the raw materials; the preparation method comprises the following steps:

(1) concentrating raw milk by single effect falling film, mixing with xylitol and stevioside at 40 deg.C for 15min to obtain mixed liquid; wherein the concentration vacuum degree is 7.5bar, and the concentration temperature is 75 ℃;

(2) homogenizing the mixed material liquid obtained in the step (1) at 54 ℃, sterilizing and cooling to 43 ℃; wherein the homogenizing comprises primary homogenizing and secondary homogenizing, the primary homogenizing pressure is 15MPa, and the secondary homogenizing pressure is 5 MPa; sterilizing at 90 deg.C for 10 min;

(3) inoculating a fermenting agent into the mixed feed liquid obtained in the step (2), and fermenting until the final acidity value is 80 DEG T to obtain mixed fermented milk; wherein the inoculation amount of the leavening agent is as follows: streptococcus thermophilus 1X 10⁶CFU/g, Lactobacillus paracasei 2X 10⁶CFU/g, Lactobacillus bulgaricus 0.5 × 10⁶CFU/g；

(4) Homogenizing the mixed fermented milk obtained in the step (3), cooling to 6 ℃, and filling to obtain the low-calorie drinking fermented milk; wherein the homogenizing temperature is 43 deg.C, and homogenizing pressure is 1.5 Mpa.

On the basis of the scheme, the raw milk is completely subjected to falling film concentration treatment, or part of raw milk is subjected to falling film treatment and then mixed with the other part of raw milk, and the mixing proportion of the raw milk and the other part of raw milk is adjusted according to the content of protein and fat in the obtained product; and the protein content in the obtained product is 3.1 percent, and the milk fat content is 3.2 percent, wherein the percentages are mass percentages.

Comparative example 3

A low-calorie drinking fermented milk comprises the following raw materials: erythritol 5%, stevioside (80% rebaudioside a, 13% rebaudioside D, 7% rebaudioside M), sweetener 1% -5%, raw milk (concentrated at a concentration ratio of 1.8: 1) 135%, raw milk 19.84%; wherein the percentage is the mass percentage of the total mass of the raw materials; the preparation method comprises the following steps:

(1) concentrating raw milk by single-effect falling film, mixing with erythritol and stevioside at 55 deg.C for 30min to obtain mixed feed liquid; wherein the concentration vacuum degree is 4.5bar, and the concentration temperature is 55 ℃;

(2) homogenizing the mixed material liquid obtained in the step (1) at 66 ℃, sterilizing and cooling to 40 ℃; wherein the homogenizing comprises primary homogenizing and secondary homogenizing, the primary homogenizing pressure is 17MPa, and the secondary homogenizing pressure is 2 MPa; sterilizing at 90 deg.C for 10 min;

(3) inoculating a fermenting agent into the mixed feed liquid obtained in the step (2), and fermenting until the final acidity value is 75 DEG T to obtain mixed fermented milk; wherein the inoculum size of the starter is 0.5 × 10 of Lactobacillus bulgaricus⁸CFU/g, lactococcus lactis 0.5X 10⁸CFU/g, Lactobacillus plantarum 6X 10⁶CFU/g, Bifidobacterium lactis 6X 10⁶CFU/g；

(4) Homogenizing the mixed fermented milk obtained in the step (3), cooling to 10 ℃, and filling to obtain the low-calorie drinking fermented milk; wherein the homogenizing temperature is 40 deg.C, and the homogenizing pressure is 8 Mpa.

On the basis of the scheme, the raw milk is completely subjected to falling film concentration treatment, or part of raw milk is subjected to falling film treatment and then mixed with the other part of raw milk, and the mixing proportion of the raw milk and the other part of raw milk is adjusted according to the content of protein and fat in the obtained product; and the protein content in the obtained product is 4.4%, and the milk fat content is 4.8%, wherein the percentages are mass percentages.

Comparative example 4

A low-calorie drinking fermented milk comprises the following raw materials: erythritol 3.5%, stevioside (82% rebaudioside a, 10% rebaudioside D, 8% rebaudioside M), 119.566% raw milk (concentrated at a concentration ratio of 1.2: 1); wherein the percentage is the mass percentage of the total mass of the raw materials; the preparation method comprises the following steps:

(1) double-effect falling film concentration is carried out on raw milk, and then the raw milk, erythritol and stevioside are mixed for 20min at 50 ℃ to obtain mixed feed liquid; wherein the concentration vacuum degree is 9bar, and the concentration temperature is 55 ℃;

(2) homogenizing the mixed material liquid obtained in the step (1) at 60 ℃, sterilizing and cooling to 39 ℃; wherein the homogenizing comprises primary homogenizing and secondary homogenizing, the primary homogenizing pressure is 16MPa, and the secondary homogenizing pressure is 4 MPa; the sterilization temperature is 93 ℃, and the sterilization time is 6 min;

(3) inoculating a fermenting agent into the mixed feed liquid obtained in the step (2), and fermenting until the final acidity value is 70 DEG T to obtain mixed fermented milk; wherein the inoculation amount of the leaven is 6 multiplied by 10 of the bifidobacterium lactis⁶CFU/g, Lactobacillus bulgaricus 1 × 10⁶CFU/g, Streptococcus thermophilus 5X 10⁶CFU/g；

(4) Homogenizing the mixed fermented milk obtained in the step (3), cooling to 22 ℃, and filling to obtain the low-calorie drinking fermented milk; wherein the homogenizing temperature is 39 deg.C, and homogenizing pressure is 0.3 Mpa.

On the basis of the scheme, the raw milk is completely subjected to falling film concentration treatment, or part of raw milk is subjected to falling film treatment and then mixed with the other part of raw milk, and the mixing proportion of the raw milk and the other part of raw milk is adjusted according to the content of protein and fat in the obtained product; and the protein content in the obtained product is 3.47%, and the milk fat content is 3.7%, wherein the percentages are mass percentages.

In the technical aspect of the scheme, compared with the example 1, the comparative example 1 and the comparative example 2 respectively have better sweet feeling, the mouth feeling of the comparative example 1 is closer to that of the same amount of cane sugar, the rear sweet of the comparative example 1 is strong, and the front sweet of the comparative example 2 is weaker than that of the example 1;

comparative example 3 compared to comparative example 2, comparative example viscosity < 100mpa.s/10 ℃, example 2 viscosity 280mpas.s, comparative example 3, with > 4cm of water evolution over 21 days of shelf life, example 2 without water evolution;

comparative example 4 the viscosity of comparative example 1 was 600mpa.s, the viscosity of example 4 was 250mp.s, the viscosity of the comparative example was too high to be suitable for drinking, compared to example 1.

The above-described embodiments are merely illustrative of one or more embodiments of the present invention, which are described in more detail and detail, but are not to be 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.