阅读说明：本技术 一种含有奶酪粒的发酵乳及其制备方法 (Fermented milk containing cheese granules and preparation method thereof ) 是由 洪青 刘振民 李楠 郑远荣 雍靖怡 刘景� 于 2020-12-29 设计创作，主要内容包括：本发明公开了一种含有奶酪粒的发酵乳及其制备方法,其原料包括如下质量百分比的组分：奶酪粒8-15％、白砂糖3.5-7％、淀粉0.6-1.2％、稳定剂0.3-1％、发酵剂0.001-0.006％,余量为牛乳基料；制备方法包括以下步骤：将白砂糖、淀粉和稳定剂混合均匀,溶解于牛乳基料中,搅拌、均质、巴氏杀菌并冷却；添加发酵剂进行发酵,发酵至终点,翻缸冷却,得到酸奶基料；将奶酪粒与酸奶基料混合均匀,即可。本发明提供了一种奶酪粒发酵乳及其制备方法,该制备方法生产工艺简单,易于操作；制得的发酵乳口感和体感丰富,具有很强的咀嚼性,并且状态稳定、质地和口感俱佳。(The invention discloses fermented milk containing cheese granules and a preparation method thereof, wherein the fermented milk comprises the following raw materials in percentage by mass: 8-15% of cheese granules, 3.5-7% of white granulated sugar, 0.6-1.2% of starch, 0.3-1% of stabilizing agent, 0.001-0.006% of leavening agent and the balance of milk base material; the preparation method comprises the following steps: mixing white granulated sugar, starch and stabilizer, dissolving in milk base material, stirring, homogenizing, pasteurizing and cooling; adding a starter for fermentation, turning over the cylinder and cooling to obtain a yogurt base material; and (3) uniformly mixing the cheese granules and the yoghourt base material. The invention provides cheese particle fermented milk and a preparation method thereof, and the preparation method has simple production process and easy operation; the prepared fermented milk has rich mouthfeel and body feeling, strong chewiness, stable state and good texture and mouthfeel.)

1. The preparation method of the fermented milk containing the cheese granules is characterized in that the raw materials comprise the following components in percentage by mass: 8-15% of cheese granules, 3.5-7% of white granulated sugar, 0.6-1.2% of starch, 0.3-1% of stabilizing agent, 0.001-0.006% of leavening agent and the balance of milk base material;

the preparation method comprises the following steps:

(1) mixing white granulated sugar, starch and stabilizer, dissolving in milk base material, stirring, homogenizing, pasteurizing and cooling;

(2) adding a starter for fermentation, turning over the cylinder and cooling to obtain a yogurt base material;

(3) and (3) uniformly mixing the cheese granules and the yoghourt base material.

2. The method for preparing fermented milk containing cheese granules according to claim 1, wherein the cheese granules are fresh cheese, cooked in whey for 1 hour, cooled, cut into pieces, salted, and stored at low temperature for later use.

3. The method for producing fermented milk containing cheese granules according to claim 2, wherein the fresh cheese has the following compositional indexes: 20-35% of fat, 12-25% of protein and 35-50% of water, wherein the percentages are mass percentage.

4. The method for preparing fermented milk containing cheese kernels according to claim 1, wherein the stabilizer is a combination of pectin, agar and gellan gum, wherein the addition amount of pectin is 0.05-0.3%, the addition amount of agar is 0.2-0.6%, and the addition amount of gellan gum is 0.05-0.2%, wherein the percentages are percentages of the total mass of the raw materials.

5. The method for producing fermented milk containing cheese granules according to claim 1, wherein the mixing temperature in step (1) is 65 to 70 ℃ and the mixing time is 20 to 30 min.

6. The method for producing fermented milk containing cheese granules according to claim 1, wherein in step (1), the homogenization is a two-stage homogenization at a temperature of 65 to 70 ℃, a pressure of 200 to 250bar for the one-stage homogenization, and a pressure of 30 to 80bar for the two-stage homogenization.

7. The method for producing fermented milk containing cheese granules according to claim 1, wherein in step (1), the pasteurization temperature is 80-95 ℃ for 5-10 min; and/or, the cooling is carried out until the temperature of the mixed solution is 42-45 ℃.

8. The method for producing fermented milk containing cheese granules according to claim 1, wherein in step (2), the fermentation agents are Lactobacillus bulgaricus and Streptococcus thermophilus.

9. The method for producing fermented milk containing cheese kernels according to claim 1, wherein the fermentation time is 6 to 8 hours, and the fermentation end point titration acidity is 70 ° T or more.

10. A fermented milk containing cheese granules produced by the method for producing a fermented milk containing cheese granules according to any one of claims 1 to 9.

Technical Field

The invention relates to the technical field of dairy processing, in particular to fermented milk containing cheese particles and a preparation method thereof.

Background

Fermented milk (fermented milk) is a product with a reduced pH value, which is prepared by taking raw cow (sheep) milk or milk powder as a raw material and sterilizing and fermenting the raw material. The additive can be classified into fermented milk and flavored fermented milk according to the additive, and can be classified into setting type, stirring type and drinking type (flavored) fermented milk according to the processing mode;

more and more market research reports show that the future fermented milk market focuses on the group over 25 years old, especially the female group, increases the functional association of consumers from the aspect of product naming and product publicity, and develops loyal and rational consumers by matching with a formula with real body feeling.

In combination with the continuous improvement of the acceptance of Chinese consumers on cheese, the consumption of cheese is increased year by year in China. In recent years, various cheese flavor yogurts are proposed in the low-temperature yoghurt market, but most of them are added with processed cheese powder or cheese flavor essence, and do not contain cheese components capable of actually providing mouthfeel. Therefore, how to improve the form stability and chewing feeling of cheese granules on the premise of keeping the mouthfeel and color of fermented milk is a technical problem in the technical field.

Disclosure of Invention

The invention aims to solve the problem of poor chewing feeling of cheese particle fermented milk and provides the fermented milk containing the cheese particles and the preparation method thereof.

The invention is realized by the following technical scheme in order to achieve the purpose:

on one hand, the invention provides a preparation method of fermented milk containing cheese granules, which comprises the following components in percentage by mass: 8-15% of cheese granules, 3.5-7% of white granulated sugar, 0.6-1.2% of starch, 0.3-1% of stabilizing agent, 0.001-0.006% of leavening agent and the balance of milk base material;

the preparation method comprises the following steps:

(1) mixing white granulated sugar, starch and stabilizer, dissolving in milk base material, stirring, homogenizing, pasteurizing and cooling;

(2) adding a starter for fermentation, turning over the cylinder and cooling to obtain a yogurt base material;

(3) and (3) uniformly mixing the cheese granules and the yoghourt base material.

Further, the cheese granules are fresh cheese, which is cooked in whey for 1h, cooled, cut into blocks, salted and stored at low temperature for later use.

Further, the ingredient indexes of the fresh cheese are as follows: 20-35% of fat, 12-25% of protein and 35-50% of water, wherein the percentages are mass percentage.

Further, the stabilizer is a combination of pectin, agar and gellan gum, wherein the addition amount of the pectin is 0.05-0.3%, the addition amount of the agar is 0.2-0.6%, and the addition amount of the gellan gum is 0.05-0.2%, and the percentages are percentages of the total mass of the raw materials.

Further, in the step (1), the mixing temperature is 65-70 ℃, and the mixing time is 20-30 min.

Further, in the step (1), the homogenization is a two-stage homogenization, the homogenization temperature is 65-70 ℃, the pressure of the first-stage homogenization is 200-250bar, and the pressure of the second-stage homogenization is 30-80 bar.

Further, in the step (1), the pasteurization temperature is 80-95 ℃ and the time is 5-10 min; and/or, the cooling is carried out until the temperature of the mixed solution is 42-45 ℃.

Further, in the step (2), the fermenting agent is lactobacillus bulgaricus and streptococcus thermophilus.

Further, the fermentation time is 6-8h, and the final titration acidity is above 70T.

On the other hand, a fermented milk containing cheese granules obtained by the method for producing a fermented milk containing cheese granules according to any one of the above-mentioned aspects.

Compared with the prior art, the invention has the positive improvement effects that: the invention provides cheese particle fermented milk and a preparation method thereof, and the preparation method has simple production process and easy operation; the prepared fermented milk has rich mouthfeel and body feeling, strong chewiness, stable state and good texture and mouthfeel.

Detailed Description

The embodiments of the present invention will be described in detail below with reference to examples, but it will be understood by those skilled in the art that the following examples are only illustrative of the present invention and should not be construed as limiting the scope of the present invention.

The invention relates to a preparation method of fermented milk containing cheese granules, and the fermented milk raw materials of the cheese granules comprise: 8-15% of cheese granules, 3.5-7% of white granulated sugar, 0.6-1.2% of starch, 0.41-0.93% of stabilizing agent, 0.001-0.006% of leavening agent and the balance of milk base material; which comprises the following steps:

(1) mixing white granulated sugar, starch and stabilizer, dissolving in milk base material, stirring, homogenizing, pasteurizing and cooling; (2) adding a starter for fermentation, turning over the cylinder and cooling to obtain the yogurt base material, and storing for later use.

(3) And (3) uniformly mixing the cheese granules and the yoghourt base material.

The cheese granules are generally fresh cheese products which are obtained by taking cow milk as a raw material, adding a leavening agent and rennin, curding, discharging whey and squeezing according to the prior art. Except that the fresh cheese needs to be cooked in whey for 1h, cooled, cut into pieces, salted and stored at low temperature for later use. The preferable ingredient indexes of the natural cheese are as follows: 20-35% of fat, 12-25% of protein and 35-50% of water, wherein the percentages are mass percentage.

The stabilizer is a combination of pectin, agar and gellan gum, wherein the addition amount of pectin is 0.3-0.6%, the addition amount of agar is 0.1-0.3%, and the addition amount of gellan gum is 0.01-0.03%.

In the step (1), the mixing temperature is 65-70 ℃, and the mixing time is 20-30 min.

In the step (1), the homogenization is two-stage homogenization, the homogenization temperature is 65-70 ℃, the pressure of the first-stage homogenization is 200-250bar, and the pressure of the second-stage homogenization is 30-80 bar.

In the step (1), the pasteurization temperature is 80-95 ℃ and the time is 5-10 min. Cooling to obtain mixed solution with temperature of 42-45 deg.C

In the step (2), the leaven is lactobacillus bulgaricus and streptococcus thermophilus, the fermentation time is 6-8h, and the fermentation end point titration acidity is more than 70 DEG T.

In the step (3), after the cheese granules are subjected to hot-ironing cooking operation, the space structure of casein is changed, holes among the casein are gradually reduced, the network structure of the casein becomes compact, and intermolecular force is enhanced, so that the chewiness is greatly enhanced, the cheese granules are high-temperature resistant and boiling resistant, and the texture is kept unchanged in a high-water-activity environment.

On the basis of the common knowledge in the field, the above preferred conditions can be combined randomly to obtain the preferred embodiments of the invention.

The invention also relates to processed cheese prepared by the cheese powder preparation method.

The reagents and starting materials used in the present invention are commercially available.

Example 1

Preparation of cheese granules:

1. standardizing and pasteurizing milk to obtain sterilized milk, cooling the sterilized milk to 28-32 ℃, adding a calcium chloride aqueous solution, uniformly stirring, adding lactococcus lactis, and fermenting until the pH value is 6.4-6.5;

2. cutting curd 1 x 1cm, standing for 5min, stirring for 30min, and discharging whey to obtain curd block;

3. accumulating the curd blocks for 10-20 min, discharging whey, putting into a mold, pressing for 1-2h, and turning over every 30 min;

4. steaming the shaped clot in whey at 80-90 deg.C for 1 h;

5. taking out cheese curd, salting with 21% saline for 30min, taking out, air drying, packaging, and refrigerating for use.

6. When in use, the obtained fresh cheese is cut into small blocks of 0.3 × 0.5cm under aseptic condition, and the fresh cheese can be directly used.

Example 2

Preparing fermented milk containing cheese granules, wherein the raw material formula comprises the following components: 8% of cheese granules, 3.5% of white granulated sugar, 0.6% of starch, 0.05% of pectin, 0.2% of gelatin, 0.05% of agar, 0.001% of leavening agent and the balance of cow milk base material;

the preparation method comprises the following steps:

(1) mixing white sugar, starch and stabilizer, dissolving in 65 deg.C milk base material, stirring for 30min, homogenizing at 65 deg.C under 250bar for the first stage and 80bar for the second stage, pasteurizing at 80 deg.C for 10min, and cooling to 42 deg.C;

(2) adding a starter, fermenting at 42 deg.C until the final acidity is 70 ° T, turning over the jar, cooling to 20 deg.C to obtain yogurt base material, and storing;

(3) and (3) uniformly mixing the cheese granules and the yoghourt base material.

Example 3

The raw material formula for preparing the fermented milk containing the cheese granules comprises the following steps: 15% of cheese granules, 7% of white granulated sugar, 1.2% of starch, 0.2% of pectin, 0.6% of gelatin, 0.2% of agar, 0.006% of leavening agent and the balance of cow milk base material;

the preparation method comprises the following steps:

(1) mixing white granulated sugar, starch and stabilizer, dissolving in milk base material at 70 deg.C, stirring for 20min, and homogenizing at 70 deg.C under 200bar for the first stage and 30bar for the second stage; pasteurizing at 95 deg.C for 5min, and cooling to 45 deg.C;

(2) adding a starter, fermenting at 45 deg.C until the final acidity is 70 ° T, turning over the jar, cooling to 20 deg.C to obtain yogurt base material, and storing;

(3) and (3) uniformly mixing the cheese granules and the yoghourt base material.

Example 4

The raw material formula for preparing the fermented milk containing the cheese granules comprises the following steps: cheese granules 10%, white granulated sugar 5%, starch 0.9%, pectin 0.1%, gelatin 0.4%, agar 0.1%, leavening agent 0.003%, and the balance of cow milk base material;

the preparation method comprises the following steps:

(1) uniformly mixing white granulated sugar, starch and a stabilizer, dissolving the mixture in milk base material at 65 ℃, stirring the mixture for 30 minutes, and homogenizing the mixture, wherein the homogenizing condition is that the primary homogenization is 220bar at 70 ℃, and the secondary homogenization is 50 bar; pasteurizing at 90 deg.C for 10min, and cooling to 42 deg.C;

(2) adding a fermentation agent, wherein the fermentation temperature is 42 ℃, and the acidity at the fermentation end point is 70 DEG T. Turning over the cylinder, cooling to 20 ℃, and storing to obtain the yogurt base material;

(3) and (3) uniformly mixing the cheese granules and the yoghourt base material.

Example 5

Preparing fermented milk containing cheese granules, wherein the raw material formula comprises the following components: 12% of cheese granules, 6% of white granulated sugar, 1% of starch, 0.12% of pectin, 0.5% of gelatin, 0.13% of agar, 0.004% of leavening agent and the balance of cow milk base material;

the preparation method comprises the following steps:

(1) mixing white granulated sugar, starch and stabilizer, dissolving in 65 deg.C milk base material, stirring for 30min, homogenizing at 65 deg.C under 250bar for the first stage and 80bar for the second stage; pasteurizing at 80 deg.C for 10min, and cooling to 42 deg.C;

(2) adding a starter, fermenting at 42 deg.C until the final acidity is 75 ° T, turning over the jar, cooling to 20 deg.C to obtain yogurt base material, and storing;

(3) and (3) uniformly mixing the cheese granules and the yoghourt base material.

Comparative example 1

The raw material formula is as follows: 5% of white granulated sugar, 0.9% of starch, 0.1% of pectin, 0.4% of gelatin, 0.1% of agar, 0.003% of leavening agent and the balance of milk base material;

the preparation method comprises the following steps:

(1) mixing white sugar, starch and stabilizer, dissolving in 65 deg.C milk base material, stirring for 30min, and homogenizing at 65 deg.C under 200bar for the first stage and 30bar for the second stage. Pasteurizing at 80 deg.C for 10min, and cooling to 42 deg.C;

(2) adding a fermentation agent, wherein the fermentation temperature is 42 ℃, and the acidity at the fermentation end point is 70 DEG T. Turning over the jar, cooling to 20 deg.C, and storing to obtain yogurt base material.

Sensory evaluations were performed on examples 2-3 and comparative example 1 over a 4-week shelf life, see table 1, and the results of the experiments are shown in table 2.

TABLE 1 organoleptic evaluation rules for fruit fermented milks

TABLE 2 sensory evaluation results of the different examples

As can be seen from table 2, compared with conventional commercially available fermented milk (comparative example 1), the cheese granule fermented milk obtained by the preparation method provided by the present invention has abundant cheese flavor, normal color and texture, and the best chewing experience.

The embodiments of the present invention are merely illustrative and not restrictive, and those skilled in the art can modify the embodiments without inventive contribution as required after reading the present specification, but the present invention is protected by patent law within the scope of the appended claims.