阅读说明：本技术 一种发酵型乳清饮料的制作工艺 (Preparation process of fermented whey beverage ) 是由 傲特更脑日布 于 2020-07-30 设计创作，主要内容包括：一种发酵型乳清饮料的制作工艺,它涉及饮料技术领域；它包含如下步骤：检测合格的牛奶进行62℃、30分钟的巴氏灭菌,再降温到26℃左右；巴氏灭菌后的牛奶在发酵罐里进行接种发酵；发酵好的酸奶进入脱脂罐,通过酸奶脱脂机器进行脱脂；脱脂酸奶进入蒸煮罐,温度升到98℃,保持15分钟,再进行冷却,冷却温度到23-25℃；蒸煮好的脱脂酸奶进入脱乳清设备,通过离心原理,彻底分离乳清及酪蛋白；分离好的乳清输送到调配罐里,进行调制或不调制而成的乳清；调配罐里的乳清进行均质,压力保持在20-25帕,温度控制在15-25℃。本发明通过原奶整体发酵、脱脂、分离酪蛋白而获得发酵型乳清饮料,有益菌种类多,数量大。(A preparation process of a fermented whey beverage, which relates to the technical field of beverages; it comprises the following steps: pasteurizing the detected qualified milk at 62 ℃ for 30 minutes, and cooling to about 26 ℃; inoculating and fermenting the pasteurized milk in a fermentation tank; the fermented yoghourt enters a degreasing tank and is degreased through a yoghourt degreasing machine; putting the defatted yogurt into a cooking pot, heating to 98 ℃, keeping for 15 minutes, and then cooling to 23-25 ℃; the cooked skim yogurt enters a whey removal device, and whey and casein are thoroughly separated by a centrifugal principle; conveying the separated whey into a blending tank, and blending or not blending to obtain whey; homogenizing whey in the blending tank, maintaining pressure at 20-25 Pa, and controlling temperature at 15-25 deg.C. The fermented whey beverage is obtained by integrally fermenting raw milk, degreasing and separating casein, and has various beneficial bacteria and large quantity.)

1. A preparation process of a fermented whey beverage is characterized by comprising the following steps:

(1) pasteurizing the milk qualified by detection at 62 ℃ for 30 minutes, and cooling to about 26 ℃;

(2) inoculating and fermenting pasteurized milk in a fermentation tank, controlling the temperature at 24-28 ℃, the fermentation time at 6-8 hours, controlling the acidity of the yoghourt at pH4.6-pH4.9, and controlling the taste of each batch of fermented whey beverage through the acidity;

(3) the fermented yoghourt enters a degreasing tank and is degreased through a yoghourt degreasing machine;

(4) the defatted yogurt enters a cooking pot, the temperature is raised to 98 ℃, the defatted yogurt is kept for 15 minutes, and then the defatted yogurt is cooled to 23-25 ℃ so as to assist in separating casein from whey;

(5) the cooked skim yogurt enters a whey removing device, and whey and casein are thoroughly separated by a centrifugal principle;

(6) conveying the separated whey into a blending tank, and blending or not blending to obtain whey;

(7) homogenizing whey in the blending tank, keeping pressure at 20-25 Pa, and controlling temperature at 15-25 deg.C;

(8) entering a buffer tank to wait for filling;

(9) aseptic filling, code printing, labeling, lamp inspection, sampling inspection, packaging and entering a finished product warehouse.

Technical Field

The invention relates to the technical field of beverages, and particularly relates to a preparation process of a fermented whey beverage.

Background

Whey generally refers to the by-product of the cheese making process using milk. Whey is a pale yellow liquid after defatting and casein separation during cheese production. With the development of new technologies, whey and whey protein have become food materials with high value and wide application.

The traditional fermented whey preparation process separates whey from casein, namely, the cooked skimmed yoghurt is put into a cloth bag and hung for 8-10 hours, the separation speed is low, and the separation is not thorough.

Disclosure of Invention

The invention aims to provide a process for preparing a fermented whey beverage with a large number of beneficial bacteria aiming at the defects and shortcomings of the prior art.

In order to achieve the purpose, the invention adopts the technical scheme that: a preparation process of a fermented whey beverage comprises the following steps:

1. pasteurizing the detected qualified milk at 62 ℃ for 30 minutes, and cooling to about 26 ℃;

2. inoculating and fermenting pasteurized milk in a fermentation tank, controlling the temperature at 24-28 ℃, the fermentation time at 6-8 hours, controlling the acidity of the yoghourt at pH4.6-pH4.9, and controlling the taste of each batch of fermented whey beverage through the acidity;

3. the fermented yoghourt enters a degreasing tank and is degreased through a yoghourt degreasing machine;

4. putting the defatted yogurt into a cooking tank, heating to 98 ℃, keeping for 15 minutes, cooling to 23-25 ℃ to assist in separating casein from whey;

5. the cooked skim yogurt enters a whey removal device, and whey and casein are thoroughly separated by a centrifugal principle;

6. conveying the separated whey into a blending tank, and blending or not blending to obtain whey;

7. homogenizing whey in the blending tank, keeping pressure at 20-25 Pa, and controlling temperature at 15-25 deg.C;

8. entering a buffer tank to wait for filling;

9. aseptic filling, printing code, labeling, lamp inspection, sampling inspection, packaging and entering a finished product warehouse.

The invention has the following beneficial effects: the fermented whey beverage is prepared by integrally fermenting raw milk, degreasing and separating casein, and has various beneficial bacteria and large quantity.

Detailed Description

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the above technical solutions will be described in detail below.