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Preparation method of sterilization type compound protein enzymolysed and fermented dairy product

A compound protease and sterilization technology, applied in the field of dairy products, can solve the problems of unfavorable sales channel promotion, poor product flavor, and low nutritional value, and achieve the effects of improving product quality, perfect fermentation state, and high nutritional value.

Active Publication Date: 2015-01-07
CHENGDU JULE CORP GROUP
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are complex protein fermentation products on the market, which are mainly made by compounding peanuts, rice or other plant materials with milk, inoculated with Lactobacillus bulgaricus, Streptococcus thermophilus and Bifidobacterium for fermentation. Such products generally have the following technologies Problem: 1. The protein content of the product is low, generally around 1%, and the overall nutritional value is not high
This part of the strain is suitable for milk fermentation, but it is not beneficial to the fermentation of vegetable protein, and the product flavor is not good, etc.
3. The product has strict requirements on the cold chain, which is not conducive to the promotion of sales channels

Method used

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  • Preparation method of sterilization type compound protein enzymolysed and fermented dairy product
  • Preparation method of sterilization type compound protein enzymolysed and fermented dairy product

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Effect test

Embodiment 1

[0037] A method for preparing a sterilized compound proteolysis fermented milk product, comprising the following steps:

[0038] (1) Screening of milk sources: select milk that meets the requirements; select high-quality animal protein raw materials, which is conducive to improving product quality and improving the fermentation state.

[0039] (2) Peanut processing: Peanuts are processed into peanut pulp through roasting, soaking, grinding, boiling, and enzymatic hydrolysis;

[0040] The specific operation steps of peanut processing are as follows:

[0041] Roasting: Peanuts are screened and shelled, roasted and dried at 100°C for 50 minutes to remove the coating to make peanut kernels; suitable roasting temperature can make peanuts produce roasted flavor, and at the same time inactivate the enzymes in peanuts.

[0042] Soaking: Soak the peanut kernels in 0.1% concentrated soda water at a temperature of 60°C to make the peanut kernels fully absorb water. After soaking, rins...

Embodiment 2

[0058] A method for preparing a sterilized compound proteolysis fermented milk product, comprising the following steps:

[0059] (1) Milk source testing and screening: Antibiotics and somatic cell tests are performed on the milk source, and milk that meets the requirements is selected;

[0060] Somatic cells ≤ 50,000 / ml, total number of colonies: ≤ 100,000 cfu / ml, spores: ≤ 100 cfu / ml, heat-resistant spores ≤ 10 cfu / ml. Selecting high-quality animal protein raw materials is conducive to improving product quality and improving the fermentation state.

[0061] The milk is non-antibiotic liquid milk or milk powder. Dissolve the milk powder before use: heat the pure water to 65°C-70°C, mix the milk powder and pure water according to the mass ratio of 1:8, use high-speed stirring to mix and dissolve, and mix with syrup and stabilizer The solution is mixed well.

[0062] (2) Peanut processing: Peanuts are processed into peanut pulp through roasting, soaking, grinding, boiling, and...

Embodiment 3

[0082] A method for preparing a sterilized compound proteolysis fermented milk product, comprising the following steps:

[0083] (1) Acceptance of milk source: Antibiotic-free milk source screening: Select non-antibiotic milk or milk powder as the milk source, put it in the designated milk tank, test the milk source for antibiotics, somatic cells, etc., and make a record. In production, the quality inspection department will do a small test. The specific method is as follows: Milk (milk powder needs to be reduced by adding water in proportion) is sterilized at 95°C for 5 minutes, cooled to 43°C, and 200ml of sterilized milk is poured into a 500ml triangular bottle (sterilized ), add 10ml of activated strain (finished product), stir evenly, put it in a 43°C incubator for fermentation, and make 3-4 parallel samples at the same time, after 2-3 hours, tilt the conical flask to observe if the milk has clotted, Then the milk can be used as fermentation raw material. Milk powder dis...

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Abstract

The invention relates to a preparation method of a sterilization type compound protein enzymolysed and fermented dairy product, belonging to the technical field of dairy products. The sterilization type compound protein enzymolysed and fermented dairy product contains milk, peanuts, white granulated sugar, strains, a stabilizing agent, an enzyme preparation, polydextrose and water. The preparation method is characterized by comprising the following steps: screening a milk source, treating the peanuts, mixing powder, dissolving sugar and mixing, homogenizing, sterilizing, inoculating, fermenting, breaking emulsion, refrigerating, carrying out pasteurization and sterilely filling. According to the preparation method, protein components and dietary fibers in the peanuts can be kept to the greatest extent; and meanwhile, an enzyme preparation hydrolysis process has the effects of reducing the foreign taste of the peanuts, improving the taste of the products and enhancing the absorption of a human body. The dietary fibers are good for maintaining intestinal health. The content of animal and plant compound proteins of the product reaches up to 2.3%, the nutritive value is high and the animal and plant compound proteins are balanced and complementary. The product is particularly packaged by tetra prisma or brick type compound paper which has good barrier property so that the product in a shelf life is not polluted by external bacteria; and the package facilitates drinking and carrying, and the shelf life of the product at a room temperature can reach 6 months.

Description

technical field [0001] The invention belongs to the technical field of dairy products, and relates to a preparation method of sterilized compound proteolysis fermented dairy products. [0002] Background technique [0003] At present, there are complex protein fermentation products on the market, which are mainly made of peanuts, rice or other plant materials and milk, and inoculated with Lactobacillus bulgaricus, Streptococcus thermophilus and Bifidobacterium for fermentation. Such products generally have the following technologies Problem: 1. The protein content of the product is low, generally around 1%, and the overall nutritional value is not high. 2. Lactobacillus bulgaricus, Streptococcus thermophilus and Bifidobacterium are used as fermentation strains. This part of the strain is suitable for milk fermentation, but it is not beneficial to the fermentation of vegetable protein, and the product flavor is not good. 3. The product has strict requirements on the cold c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/12A23C9/13A23C9/123
Inventor 夏雪松高朝晖甘露苏镜夫
Owner CHENGDU JULE CORP GROUP
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