A kind of preparation method of clear and transparent whey fermented liquid

Abstract

The invention relates to a preparation method of a clear and transparent whey fermented liquid. Firstly, a whey base is prepared. Based on the total weight of the whey base as 100%, the mass content of concentrated whey protein powder is 2-8%, and the content of white sugar is The mass content is 3-12%, and the balance is water; the whey base is kept at 64-72°C for 23-70min; the heated whey base is cooled to 33-45°C, and then 0.005-0.1wt% of The direct input lactic acid bacteria starter is used for fermentation; the fermented product is subjected to coarse filtration and fine filtration in sequence, then sterilized, and finally filled. The preparation method is simple and feasible, and the prepared whey fermented liquid is clear and transparent, and has the flavor of yoghurt fermented by lactic acid bacteria, and can be applied in transparent and refreshing drinks or aquatic products.

Description

technical field [0001] The invention relates to a method for preparing a clear and transparent whey fermentation liquid, in particular to a method for preparing a clear whey fermentation liquid by adopting lactic acid bacteria fermentation and utilizing the biological flocculation function of lactic acid bacteria. Background technique [0002] Whey is an important by-product of cheese production, and the understanding of whey protein, an ingredient with extremely high biological value, is also deepening. Whey protein is a general term for various protein components retained in the supernatant during the precipitation and separation of casein in milk. Its content is about 0.7% of the total weight of milk, including β-lactoglobulin (about 45% to 48%). %), α-lactalbumin (about 18%), immunoglobulin (about 8%), milk serum albumin (about 5%), lactoferrin, lactoperoxidase, glycomacropeptide, growth factors, as well as a large number of biologically active factors and enzymes. Wit...

AI Technical Summary

Problems solved by technology

[0004] In order to remove the whey protein in the whey fermentation broth product to achieve clarity and transparency, two treatment methods are usually used: one method is to add enzyme preparations to enzymatically hydrolyze it, but when using protein enzyme preparations to enzymatically hydrolyze Whey protein has the problem of insufficient enzymatic hydrolysis. Due to insufficient enzymatic hydrolysis, it will definitely bring about the problem of "bitter" peptide or "bitter base" exposed, resulting in bitter taste, but the goal of this kind of raw material is to be used in water and refreshing beverages, the "threshold" of bitterness is very low at the same time, and the disadvantages of bitterness seriously affect the taste of later products; At this time, the corresponding flocculant is generally added, and the fermentation broth is subjected to flocculation treatment to facilitate the pressure of later filtration and fine filtration or more convenient treatment. However, flocculation treatment requires the addition of positive and negative ion salts, tannins, compound chemical flocculant

[0005] In this production process, the research generally focuses on the fermentation function of lactic acid bacteria, so that its fermentation performance can be well presented, and little attention is paid to the function of bioflocculant brought about by the fermentation of lactic acid bacteria