Preparation method for low-fat stirred probiotics acidified milk
A stirring-type, probiotic technology, which is applied in the field of preparation of low-fat stirred-type probiotic fermented milk, can solve problems such as low-fat fermented milk flavor defects, achieve the effects of degrading cholesterol, saving enterprise costs, and improving production efficiency
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Embodiment 1
[0024] The invention provides a method for preparing low-fat stirred fermented milk, such as figure 1 shown, including the following steps:
[0025] (1) Mixing: Take the following raw materials in parts by weight: 85 parts of low-fat milk (the mass fraction of fat content is 0.8%), 9 parts of white sugar, 0.8 part of micronized whey protein, and 0.3 part of stabilizer; After mixing, stir at 55° C. for 90 min. The stabilizer is a mixture of xanthan gum, propylene glycol alginate, pectin and modified starch in a weight ratio of 1:3:2:1.
[0026] (2) Homogenization: Homogenize the feed liquid obtained in step (1) once at a temperature of 65°C, a primary pressure of 15 MPa, and a secondary pressure of 3 MPa.
[0027] (3) Sterilization: The feed liquid obtained in step (2) was sterilized at 95°C for 5 minutes, and then cooled to 40°C.
[0028] (4) Enzymolysis: Add lipase d to the feed liquid obtained in step (3), the amount of lipase added accounts for 0.5‰ of the feed liquid ma...
Embodiment 2
[0033] Embodiment 2 Comparison of the effects of low-fat fermented milk prepared under different parameter conditions by the method of the present invention
[0034] Table 1 Sensory scoring criteria
[0035] flavor
Fraction
Bitter taste compared with control group
0-2
Compared with the control group, it has a slightly bitter taste
2-4
Compared with the control group, it has a very slight bitter taste
4-6
Compared with the control group, the milk flavor is slightly stronger
6-8
Compared with the control group, the milk flavor is stronger
8-10
[0036] The prepared low-fat fermented milk was post-ripened in a refrigerator at 4°C for 24 hours, and the sensory evaluation was carried out.
[0037] One, with the preparation method of low-fat stirring type fermented milk described in embodiment 1, as table 2 is the sensory evaluation when the milk fat content after standardization is respectively 0.8, 1.0%, 1...
Embodiment 3
[0055] The invention provides a method for preparing low-fat stirred fermented milk, which comprises the following steps:
[0056] (1) Mixing: Take the following raw materials in parts by weight: 90 parts of low-fat milk (the mass fraction of fat content is 1.5%), 8 parts of white sugar, 1 part of micronized whey protein, and 0.7 parts of stabilizer; After mixing, stir at 70°C for 30 minutes.
[0057] (2) Homogenization: Homogenize the feed liquid obtained in step (1) once at a temperature of 65°C, a primary pressure of 18MPa, and a secondary pressure of 3MPa.
[0058] (3) Sterilization: The feed liquid obtained in step (2) was sterilized at 95°C for 10 minutes, and then cooled to 42°C.
[0059] (4) Enzymolysis: Add lipase c to the feed liquid obtained in step (3), the amount of lipase added accounts for 0.3‰ of the feed liquid mass fraction, and enzymatic hydrolysis at 42°C for 30 minutes.
[0060] (5) Enzyme inactivation: Heat the feed liquid obtained in step (4) to 85°C, ...
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