Blended buffalo milk wine and preparation method thereof

Abstract

The invention discloses blended buffalo milk wine and a preparation method thereof, and the blended buffalo milk wine comprises the following raw materials: fresh buffalo milk, lactic acid bacteria strain freeze-dried powder, white granulated sugar, 95% edible alcohol, sodium carboxymethyl cellulose and xanthan gum. The preparation method comprises the following steps: S1, sterilization treatment; s2, performing time-controlled fermentation treatment; s3, blending: adding the yoghourt, the alcohol and the stabilizer according to a certain ratio, stirring, then homogenizing at 60 DEG C and 25 Mpa, sub-packaging the homogenized product into a high-temperature-resistant sealed container, performing high-temperature sterilization at 105-121 DEG C for 1 minute, and cooling the sterilized product to room temperature. The blended buffalo milk wine product obtained by the technical scheme of the invention is stored at normal temperature for one month after an experimental period, is stable in state, does not have the phenomenon of water and milk layering, and does not have obvious sediment at the bottom of a packaging container.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a blended buffalo milk wine and a preparation method thereof. Background Art

[0002] Since the development of the buffalo milk industry, although the industrial chain has been improved day by day, the corresponding buffalo milk products, especially deep-processed high-end products, are still relatively scarce. Therefore, actively exploring buffalo milk processing technology, enriching buffalo milk processing products, developing new products with Guangxi characteristics and buffalo milk characteristics from all directions and angles, and mastering the key technologies of characteristic buffalo milk processing have become necessary conditions for the development of the industry.

[0003] Milk wine is a new type of modern healthy drink, which has become the recognized sixth largest type of wine. It originated from the northern nomadic people. There are many types of milk wine, such as distilled milk wine, fermented milk wine, blended milk wine, sparkling milk wine and aerated sparkling milk wine. At present, the domestic milk wine production is concentrated in the north, and there are relatively few milk wine processing enterprises in the south, especially buffalo milk wine products, which have not yet seen corresponding products.

[0004] Although there are many types of milk wine, and the number has been increasing in recent years, most of the domestic milk wine production is done by small and micro enterprises, with no unified production standards, and the production process is still based on tradition, and there is a lack of market supervision. At present, the only domestic standard for milk wine is GBT23546-2009, which lacks unified standards such as product standards and processes to regulate industry production.

[0005] There are also many studies on kumis. Lin Shaohua and others mixed milk and grape juice for fermentation and developed a grape juice kumis that is rich in amino acids; Ma Fei and others used horse milk whey to ferment twice and successfully developed a whey beverage wine. Zhang Li and others found that lactic acid bacteria and yeast play an important role in kumis fermentation through monitoring the kumis fermentation process. In the early fermentation, lactic acid bacteria are more active, breaking down lactose and other components in milk that yeast cannot use. In the later stage, yeast plays a major role in producing alcohol. Lin Shaohua and others also used high-throughput sequencing to detect the changes in the bacterial flora during the fermentation of milk with kumis fermentation mash and found that in addition to brewer's yeast, Aspergillus also grew in large amounts, indicating that Aspergillus provided more enzyme activity to degrade various macromolecular components in milk during the kumis fermentation process.

[0006] Foreign research on kumis mainly focuses on the functional research of kefir and kumis and the verification of the probiotic function of strains. A large number of literatures show that these two alcoholic dairy drinks have rich nutritional value and have positive effects on regulating human metabolism and intestinal microorganisms; and the strains isolated from these two dairy products have significant effects on producing bacteriocins, probiotics and other functions. These literatures also show that alcoholic dairy products such as kumis have high research value. Summary of the invention

[0007] The purpose of the present invention is achieved through the following technical solutions:

[0008] The blended buffalo milk wine comprises the following raw materials: fresh buffalo milk, freeze-dried powder of lactic acid bacteria, white sugar, 95% edible alcohol, sodium carboxymethyl cellulose and xanthan gum.

[0009] The present invention also provides a method for preparing a blended buffalo milk wine, the specific steps of which are as follows:

[0010] S1 Sterilization:

[0011] After the fresh buffalo milk is purified and standardized, add 7% white sugar, stir, heat to 85℃ and keep warm for 5 to 10 minutes to complete pasteurization;

[0012] S2 time-controlled fermentation process:

[0013] The pasteurized milk is cooled to 40±2°C, 0.003% of freeze-dried lactic acid bacteria powder is added, and the mixture is stirred and placed in a 43°C constant temperature incubator for fermentation for 3-5 hours. When the required acidity is reached, the yogurt is taken out and stored in a 4°C refrigerator for later use;

[0014] S3 Modulation:

[0015] Add yogurt, alcohol and stabilizer in a certain ratio and stir, then homogenize at 60°C and 25Mpa. Pack the homogenized product into high-temperature resistant sealed containers and sterilize them at 105°C ~ 121°C for 1 min respectively. After sterilization, the formulated buffalo milk wine product can be obtained and cooled to room temperature.

[0016] Further, in step S3, the stabilizer is composed of sodium carboxymethyl cellulose: xanthan gum in a weight ratio of 1:1 to 1:4.

[0017] Preferably, in step S3, the stabilizer is composed of sodium carboxymethyl cellulose: xanthan gum in a weight ratio of 1:4.

[0018] Further, in step S3, the amount of the stabilizer added is 0.3-0.5% of the total mass, the acidity of the yogurt is 40-60T, and the amount of the edible alcohol added is 5-9%.

[0019] Preferably, in step S3, the amount of the stabilizer added is 0.5% of the total mass, the acidity of the yogurt is 40T, and the amount of the edible alcohol added is 8%.

[0020] Further, in step S3, the protein content of the yogurt is 0.45 g / 100 g to 0.85 g / 100 g.

[0021] Preferably, in step S3, the protein content of the yogurt is 0.65 g / 100 g.

[0022] Further, in step S3, the protein-fat ratio of the yogurt is 0.3-0.7.

[0023] Preferably, in step S3, the protein-fat ratio of the yogurt is 0.5.

[0024] Compared with the prior art, the present invention has the following advantages:

[0025] The invention obtains fermented buffalo milk with low acidity by time-controlled fermentation, and while ensuring the flavor of the kueh, improves the stability of the kueh by adding a stabilizer and optimizing the sterilization temperature of the kueh, thereby obtaining a blended yogurt product with rich milk flavor and sweet and sour taste.

[0026] According to the single factor experimental results, the present invention obtains that the ratio of the milk wine stabilizer is sodium carboxymethyl cellulose: xanthan gum = 1:4, the protein-fat ratio is 0.4, the protein content is 0.65g / 100g, and the sterilization temperature and time are 105°C, 1min;

[0027] The response surface experiment was conducted on the three main factors of stabilizer content, yogurt fermentation acidity and alcohol content. The formula of the modulated buffalo milk wine was optimized through Design~Expert software analysis, and the best combination was obtained: stabilizer content 0.5%, yogurt fermentation acidity 40T, and alcohol content 8%. The modulated buffalo milk wine product obtained by the technical solution of the present application was stored at room temperature for one month during the experimental period. The state was stable, no water-emulsion stratification phenomenon occurred, and there was no obvious precipitation at the bottom of the packaging container.

[0028] Buffalo milk, as a characteristic development industry in Guangxi, is still in the development stage. There are relatively few types of buffalo milk products on the market. In order to develop the market scale of the buffalo industry and cater to the tastes of different consumers, more product innovation is needed. Modulated buffalo milk wine uses buffalo milk as the main raw material. After fermentation, it is mixed with wine to improve the nutritional value of buffalo milk. At the same time, it enriches the product types of buffalo milk and provides consumers with more choices in purchasing buffalo milk products. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 Graph showing the effect of different acidities on thermal stability.

[0030] Figure 2 Effect of different stabilizer ratios on thermal stability.

[0031] Figure 3 Effect of different stabilizer contents on thermal stability.

[0032] Figure 4 Graph showing the effect of different protein-fat ratios on thermal stability.

[0033] Figure 5 Effect of different protein contents on thermal stability.

[0034] Figure 6 Graph showing the effect of different alcohol contents on thermal stability.

[0035] Figure 7 Response surface plot of the interactive effect of acidity and alcohol content on the stability of modulated buffalo milk wine.

[0036] Figure 8 Response surface plot of the interactive effect of stabilizer and acidity on the stability of modulated buffalo milk wine.

[0037] Fig. 9 Response surface plot of the interaction between stabilizer and alcohol content on the stability of modulated buffalo milk wine.

[0038] Fig.10 This is a diagram of the product of this study, the modulated buffalo milk wine. DETAILED DESCRIPTION

[0039] In order to make the purpose, technical solution and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with the embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0040] Example:

[0041] 1 Experimental content and methods

[0042] 1.1 Experimental consumables

[0043] 1.1.1 Instruments and Equipment

[0044] LX-B50 L-type vertical automatic electric heating pressure steam sterilizer: Changzhou Jeboson Instrument Co., Ltd.;

[0045] ME204E 1 / 10,000 electronic balance: Mettler-Todt Instruments (Shanghai) Co., Ltd.;

[0046] KJELTECTM8400 fully automatic Kjeldahl nitrogen analyzer: Fushua Science and Technology Co., Ltd.;

[0047] 9ND100 milk fat separator: Hunan Xiangyi Laboratory Instrument Development Co., Ltd.;

[0048] DK-600S three-purpose constant temperature water bath: Shanghai Jinghong Experimental Equipment Co., Ltd.;

[0049] D-37520 low-temperature centrifuge: Guangzhou Guangdian Metrology and Testing Co., Ltd.;

[0050] UV-8000 UV-visible spectrophotometer: Shanghai Yuanxi Instrument Co., Ltd.;

[0051] FSH-2A adjustable high-speed homogenizer: Changzhou Xinyue Instrument Manufacturing Co., Ltd.

[0052] BAO-250 precision blast drying oven: Shidukai Instrument Equipment Co., Ltd.;

[0053] SW-CJ-2F clean workbench: Suzhou Antai Air Technology Co., Ltd.;

[0054] SHP-150 biochemical incubator: Shanghai Jinghong Experimental Equipment Co., Ltd.;

[0055] FT-120 Multifunctional Dairy Analyzer: Fushihua Science and Technology Co., Ltd.;

[0056] SRH high pressure homogenizer: Shanghai Shenlu Homogenizer Co., Ltd.;

[0057] Electronic multi-purpose furnace: Shanghai Keheng Industrial Development Co., Ltd.;

[0058] Alcohol meter: Huaou Instrument Factory, Wuqiang County, Hebei Province;

[0059] Alkali burette, measuring cylinder with stopper, pipette, volumetric flask, distillation flask, condenser, Erlenmeyer flask, beaker, measuring cylinder, thermometer, total colony count test paper, glass rod, centrifuge tube, rubber-tipped dropper, and desiccator.

[0060] 1.1.2 Raw materials and reagents

[0061] Fresh buffalo milk (Buffalo Breeding Farm, Guangxi Buffalo Research Institute); freeze-dried lactic acid bacteria powder, white sugar, 95% edible alcohol, sodium carboxymethyl cellulose, xanthan gum;

[0062] Sodium hydroxide, phenol, potassium hydrogen phthalate, ammonia water, 95% ethanol, petroleum ether, ether, concentrated sulfuric acid, digestive tablets, hydrochloric acid, anhydrous sodium carbonate, bromocresol green, methyl red, boric acid, ammonium sulfate.

[0063] 1.2 Production process

[0064] 1.2.1 Process flow of milk wine

[0065] Raw buffalo milk → purified milk → standardization → adding sugar → mixing → sterilization → cooling → adding starter → fermentation → refrigeration → yogurt, alcohol, stabilizer → mixing → homogenization → filling → capping → sterilization → cooling → finished product

[0066] 1.2.2 Key points of the process

[0067] Yogurt fermentation process: After the raw buffalo milk is purified and standardized, add 7% white sugar, stir evenly, heat to 85℃ and keep warm for 5-10 minutes to complete pasteurization, cool the milk to about 40℃, add 0.003% yogurt starter (lactic acid bacteria freeze-dried powder), stir evenly, put it in a 43℃ constant temperature incubator to ferment for 3-5 hours, take it out after reaching the required acidity, store it in a 4℃ refrigerator, and use it as soon as possible.

[0068] Preparation of milk wine: add yogurt, 95% edible alcohol and stabilizer in a certain ratio, stir evenly, and then homogenize (60°C, 25Mpa). Pack the homogenized product into high-temperature resistant sealed containers for high-temperature sterilization, and cool the sterilized product to room temperature.

[0069] 1.3 Single Factor Experiment

[0070] The process formula of buffalo milk wine was preliminarily determined based on seven factors, including yogurt fermentation acidity, stabilizer content, stabilizer ratio, fat-protein ratio (expressed as protein percentage / fat percentage), protein content, 95% edible alcohol addition, and sterilization temperature, and the stability coefficient was used as evaluation index.

[0071] 1.3.1 Influence of acidity on yogurt fermentation: The protein content is 0.65g / 100g, the stabilizer ratio is (sodium carboxymethyl cellulose: xanthan gum) 1:4, the stabilizer addition amount is 0.4%, the addition amount of 95% edible alcohol is 7%, the protein-fat ratio is 0.5, and the different acidities of yogurt fermentation are 40T, 50T, and 60T respectively.

[0072] 1.3.2 Influence of stabilizer ratio: The acidity of yogurt fermentation is 40T, the protein is 0.65g / 100g, the protein-to-fat ratio is 0.5, the addition amount of 95% edible alcohol is 7%, the addition amount of stabilizer is 0.4%, and the stabilizer ratios are (sodium carboxymethyl cellulose: xanthan gum) 1:1, 1:2, 1:3, 1:4, 2:1, 3:1, 4:1 and whole xanthan gum.

[0073] 1.3.3 Influence of the amount of stabilizer added: The acidity of yogurt fermentation is 40T, the protein is 0.65g / 100g, the protein-to-fat ratio is 0.52, the amount of 95% edible alcohol added is 7%, the stabilizer ratio is (sodium carboxymethyl cellulose: xanthan gum) 1:4, and the stabilizer addition amounts are 0.3%, 0.4%, and 0.5%, respectively.

[0074] 1.3.4 Effect of protein addition: The acidity of yogurt fermentation is 40T, the protein-to-fat ratio is 0.52, the addition of 95% edible alcohol is 7%, the stabilizer ratio is (sodium carboxymethyl cellulose: xanthan gum) 1:4, the stabilizer addition is 0.5%, and the protein is 0.45g / 100g, 0.55g / 100g, 0.65g / 100g, 0.75g / 100g, 0.85g / 100g respectively.

[0075] 1.3.5 Effect of alcohol addition: The acidity of yogurt fermentation is 400T, the protein is 0.65g / 100g, the protein-fat ratio is 0.52, the stabilizer ratio is (sodium carboxymethyl cellulose: xanthan gum) 1:4, the stabilizer addition amount is 0.5%, and the addition amounts of 95% edible alcohol are 5%, 6%, 7%, 8%, and 9% respectively.

[0076] 1.3.6 Influence of protein-fat ratio: The acidity of yogurt fermentation is 40T, the protein is 0.65g / 100g, the stabilizer ratio is (sodium carboxymethyl cellulose: xanthan gum) 1:4, the stabilizer addition amount is 0.5%, the 95% edible alcohol addition amount is 7%, and the protein-fat ratios are 0.3, 0.4, 0.5, 0.6, and 0.7 respectively.

[0077] 1.3.7 Influence of sterilization time: The acidity of yogurt fermentation is 40T, the protein is 0.65g / 100g, the stabilizer ratio is (sodium carboxymethyl cellulose: xanthan gum) 1:4, the stabilizer addition amount is 0.5%, the 95% edible alcohol addition amount is 7%, the protein-fat ratio is 0.4 respectively, and the equipment sterilization temperature is 105℃, 110℃, 115℃, and 121℃ for 1 minute respectively.

[0078] 1.4 Response surface optimization experiment

[0079] On the basis of single factor experiment, three factors, namely the amount of stabilizer added, yogurt fermentation acidity and alcohol added, were selected. According to the Box-Behnken experimental design principle, a response surface analysis experiment with three factors and three levels was designed. The stability coefficient and sensory evaluation were used as the response surface, and a response surface mathematical analysis model was established. Multiple regression fitting was performed on each factor. Regression analysis and reliability analysis of the regression model were carried out according to the experimental results to obtain the optimal process parameters of buffalo milk wine.

[0080] Table 1 Response surface optimization experimental factors and levels

[0081]

[0082] 1.5 Sensory evaluation

[0083] A sensory evaluation team consisting of 10 staff members from the Buffalo Research Institute conducted a comprehensive evaluation of the four indicators of buffalo milk wine, namely, state, flavor, color, and taste. The full score was set to 100 points, and the average of the evaluation results of the 10 people was taken. Table 2 shows the sensory scoring criteria for modulated buffalo milk wine:

[0084] Table 2 Sensory scoring standards

[0085]

[0086]

[0087] 1.6 Determination of sample stability coefficient

[0088] Take 3mL of sample solution, dilute it 100 times, measure its absorbance at 780nm, record it as Abefore, take another 30mL of sample solution in a 50mL centrifuge tube, centrifuge it at 3600r / min for 5min, take its supernatant and dilute it by the same times, measure the absorbance of the sample at 780nm wavelength, record it as Aafter, calculate the stability coefficient R of the sample by Aafter / Abefore, the closer the R value is to 1, the higher the stability of the sample. Carry out three parallel experiments (25±1℃), and take the average value.

[0089] 1.7 Determination of acidity

[0090] The sodium hydroxide standard solution is prepared with reference to the 0.1 mol / L sodium hydroxide solution in GB / T 601 "Preparation of standard titration solutions for chemical reagents".

[0091] 1.8 Protein determination method

[0092] Weigh 20g of sample solution and place it in a digestion tube, add a digestion tablet and 10-15mL of concentrated sulfuric acid, and place it in a consumption furnace. After the equipment is assembled, turn on the condensation water and fume hood, plug in the power supply and turn on the machine. Set the temperature to 150℃ for the first time and the time is 1.5h; after completing the first set program, set the second temperature to 270℃ and the time to continue consumption for 1.5h; set the third temperature to 420℃ and the time to 2.5h. After the digestion is completed and cooled, turn off the condensation water and ventilation, and finally place the dedigested sample solution in a Kjeldahl nitrogen analyzer to measure the protein content and record the data.

[0093] 1.9 Fat determination method

[0094] The determination was carried out according to the Gottlieb-Rodriguez method.

[0095] 1.10 Method for determination of alcohol concentration

[0096] Determine with reference to the alcoholometer method in GB 5009.225 “National Food Safety Standard - Determination of Ethanol Concentration in Wines”.

[0097] 1.11 Method for determining total colony count

[0098] In the clean bench, use a pipette to draw 1 mL of sample solution onto the 3M aerobic count test paper, cover the test paper with it and press gently to evenly distribute the sample solution, place it in a constant temperature incubator at 37°C and culture for 24 hours, and record the number of colonies on the test paper.

[0099] 2 Experimental data and results analysis

[0100] 2.1 Single factor experimental analysis

[0101] 2.1.1 Effect of yogurt fermentation acidity on thermal stability

[0102] Depend on Figure 1 It can be seen that within the experimental research range of 40T to 60T, the stability coefficient of the sample decreases as the acidity increases. When the yogurt is fermented to 40T, the stability of the yogurt base in the product is the best. In the study on the influence of thermal stability at different pH, Li Jing et al. showed that under high-temperature sterilization conditions, the thermal stability of milk is significantly different at different acidities. Milk treated with different pH will form different degrees of milk protein denaturation and form flocculation precipitation. Casein micelles are very sensitive to changes in pH. In acidic milk solutions, the charge effect in casein micelles decreases with the decrease in pH, forming an aggregation trend. When the pH continues to decrease, the calcium ions in the milk combine with casein to form flocculation, and heat treatment will accelerate this reaction. Therefore, the lower the acidity, the better the stability of the milk wine, but when the wine reaches a neutral pH, the taste will become bland and tasteless, without characteristics. Supplementing the acidity of the wine can improve the flavor and increase the refreshing and natural feeling of the product. Using yogurt as a milk base can reduce the acidification process of adding citric acid or lactic acid.

[0103] 2.1.2 Effect of stabilizer ratio on thermal stability

[0104] Depend on Figure 2 It can be seen that when sodium carboxymethyl cellulose and xanthan gum are used in combination, the stability coefficient increases with the increase of xanthan gum content. When the thickener in the sample is all xanthan gum, the stability decreases. When sodium carboxymethyl cellulose: xanthan gum = 1:3 and 1:4, the stability coefficient is relatively high. Milk wine is a complex colloidal solution. The effect of one thickener is often not enough. It needs to be used in combination with two or more stabilizers. The synergistic effect of stabilizers can not only improve their stability, but also reduce the amount used and reduce production costs.

[0105] 2.1.3 Effect of stabilizer content on thermal stability

[0106] Sodium carboxymethyl cellulose and xanthan gum are commonly used thickening stabilizers in milk beverages. Studies have shown that the stabilizing effect of sodium carboxymethyl cellulose and xanthan gum combined is stronger than that of single use. Figure 3 It can be seen that as the amount of stabilizer added increases, the stability coefficient increases. When the amount of stabilizer added reaches 0.5%, the best value is achieved. If the amount of stabilizer continues to be added, the stability will decrease. The hydrophilic group in the thickener reacts with water to form a high-viscosity colloidal solution, which stabilizes fat and protein and reduces their sedimentation rate in the product. The addition of stabilizers can solve the adverse phenomena caused by pH, high temperature, alcohol, etc. in the production process of milk wine. However, excessive use will also make the product too viscous, which will cause mineral precipitation and affect the taste.

[0107] 2.1.4 Effect of protein-fat ratio on thermal stability

[0108] Depend on Figure 4 It can be seen that in the different protein-fat ratios of 0.32 to 0.71, the stability is the highest at 0.4, and the stability coefficient gradually decreases with the decrease of fat content. Milk is a non-Newtonian fluid. The viscosity decreases with the increase of temperature. When the non-fat milk solids are constant, the viscosity will also increase with the increase of fat content. During the processing, the change of viscosity is affected by sterilization, homogenization, etc., which makes it decrease. When the protein is constant, increasing the fat content to a certain extent can improve the stability of protein and fat in the solution. The increase in fat content will make the product prone to stratification. Adding fat content can also give the food a delicate taste and good flavor. Optimizing the ratio of protein and fat can improve the stability of the product.

[0109] 2.1.5 Effect of protein content on thermal stability

[0110] Depend on Figure 5 It can be seen that when the protein content is between 0.45% and 0.65%, the value of the stability coefficient is relatively stable, reaching the highest at 0.65%. When the protein content reaches 0.75%, the stability begins to decline. The stability of protein in emulsions relies on the mutual repulsion between particles. If the stable emulsion protein is insufficient, the particles cannot be adsorbed, and flocculation is likely to occur between particles. In addition, lactalbumin and whey protein in whey protein produce thermal instability under high temperature conditions.

[0111] 2.1.6 Effect of alcohol content on thermal stability

[0112] Depend on Figure 6It can be seen that when the alcohol addition amount is between 5% and 8%, the numerical fluctuation of the stability coefficient does not change much. When the alcohol content reaches 9%, the stability begins to decline. Alcohol is a poor solvent for protein and fat, and the addition of alcohol will cause casein to aggregate and destroy the stability of the milk system. Sheng Yidong found through research that within a certain range, alcohol can improve the stratification phenomenon of the emulsion, but when the alcohol content exceeds a certain concentration, the equilibrium system will be destroyed.

[0113] 2.1.7 Effect of sterilization temperature on thermal stability

[0114] Milk wine with low alcohol content is a good medium for the growth and development of microorganisms, which makes the microorganisms multiply during the storage and sales process, destroying the original flavor and shape of the product. The use of high-temperature sterilization technology can solve the adverse effects of microorganisms, but the product forms precipitation under high temperature conditions, which increases the instability of protein. As can be seen from Table 3, as the temperature increases, the stability of the sample decreases. Through the total colony count test, it was found that the total colony count was 0 when sterilized at 105℃ for 1min, indicating that under this condition, the raw materials themselves and the microorganisms brought in during the processing can be effectively killed.

[0115] Table 3 Effect of different sterilization temperatures on thermal stability

[0116]

[0117] 2.2 Response surface optimization experimental analysis

[0118] 2.2.1 Response surface experimental design and results

[0119] On the basis of single factor experiment, the process conditions obtained were as follows: the ratio of stabilizer was sodium carboxymethyl cellulose: xanthan gum = 1:4, the ratio of protein to fat was 0.4, the protein content was 0.65g / 100g, and the sterilization temperature and time were 105℃ and 1min. On the basis of these conditions, according to the experimental factors and levels in Table 1, the formula of blended buffalo milk wine was optimized and designed, and the stability coefficient and sensory evaluation of the product were tested. The experimental design and experimental results in Table 4 were obtained. The Design-Expert analysis software was used to establish the Box-Behnken design to analyze the data in Table 4.

[0120] Table 4 Response surface optimization experimental design and experimental results

[0121]

[0122] Table 5 is a variance analysis with the stability coefficient as an indicator. The regression model P=0.0061<0.05, the model is significant, and the fitting equation fits the experimental data of the stability coefficient well, indicating that the regression model between the stability coefficient and the three factors of stabilizer, acidity, and alcohol content is significant. From the F value, it can be seen that the order of influence of the three factors on the stability effect of the product is: stabilizer>alcohol content>acidity, and the regression model equation is obtained:

[0123] Y 稳定系数 =88.71+5.48A-0.2000B-1.7C-0.4825AB-5.95AC-1.04BC-13.03A 2 -9.34B 2 -8.30C 2

[0124] Table 5 Analysis of variance table of stability coefficient regression model

[0125]

[0126] Table 6 shows the variance analysis of the regression model using sensory scores as indicators. The model P = 0.0721>0.05, indicating that the model cannot achieve significant results and the simulation effect is poor. Therefore, the sensory score cannot be used as a reference indicator for response surface optimization experiments.

[0127] Table 6 Analysis of variance table of sensory evaluation regression model

[0128]

[0129]

[0130] 2.2.2 Response surface analysis and determination of optimal ratio

[0131] Figure 7 When the stabilizer content is set to 0.5%, the interaction between acidity and alcohol content affects the stability coefficient of buffalo milk wine. When the acidity is constant, the stability coefficient shows a trend of first increasing and then decreasing with the increase of alcohol content. The stability coefficient is higher at 8%. When the alcohol content is constant, the stability coefficient also first increases and then decreases with the increase of acidity. The stability coefficient is higher when the added acidity is 40T.

[0132] Figure 8 The effect of the interaction between stabilizer content and acidity on the stability coefficient of buffalo milk wine when the alcohol content is set to 8%. When the stabilizer content is constant, the stability coefficient first increases and then decreases with the increase of acidity. When the added acidity is 40T, the stability coefficient is higher. When the acidity is constant, the stability coefficient shows a trend of first increasing and then decreasing with the increase of stabilizer. At 0.5%, the stability coefficient is higher.

[0133] Fig. 9The acidity is set to 40T. The influence of the interaction between the stabilizer content and the alcohol content on the stability coefficient of buffalo milk wine is that when the alcohol content is certain, the stability coefficient shows a trend of first increasing and then decreasing with the increase of the stabilizer. At 0.5%, the stability coefficient is higher. When the stabilizer content is certain, the stability coefficient shows a trend of first increasing and then decreasing with the increase of the alcohol content. At 8%, the stability coefficient is higher.

[0134] 2.3 Best formula verification experiment

[0135] The regression model equation shows that the addition amounts of stabilizer, acidity and alcohol content are 0.5%, 40T and 8% respectively. Under this condition, the stability coefficient is 88.71%. To verify the reliability of the experimental results, three experiments were carried out using the optimized parameters. The actual measured stability coefficient was 92.65%, which is close to the theoretical predicted value, verifying the effectiveness of the model.

[0136] 2.4 Product Quality of Modulated Buffalo Milk Wine

[0137] After one month of storage at room temperature during the experimental period, the final product was stable, no water-emulsion stratification occurred, and no obvious precipitation was found at the bottom of the packaging container. The measured indicators are shown in Table 7:

[0138] Table 7 Final product quality evaluation

[0139]

[0140]

[0141] 3 Conclusion

[0142] Thermal processing is an essential part of the production process of dairy products. Through treatment at a certain temperature, harmful microorganisms can be killed and the shelf life can be extended, but it also brings about the instability of the milk state. Milk is a complex composition system. Adjusting the ratio of the dairy system and adding stabilizers can improve thermal stability.

[0143] According to the results of the single factor experiment, the ratio of stabilizer was sodium carboxymethyl cellulose: xanthan gum = 1:4, the ratio of protein to fat was 0.4, the protein content was 0.65g / 100g, and the sterilization temperature and time were 105℃, 1min; the response surface experiment was conducted on the three main factors of stabilizer content, yogurt fermentation acidity and alcohol content. The formula of the modulated buffalo milk wine was optimized through Design-Expert software analysis, and the best combination was obtained: stabilizer content 0.5%, yogurt fermentation acidity 40T, and alcohol content 8%. Fig.10 shown.

[0144] The above description is only a preferred embodiment of the present invention. It should be pointed out that it is possible for a person skilled in the art to make several improvements and changes without departing from the creative concept of the present invention, and these all fall within the protection scope of the present invention.

Claims

1. Blended buffalo milk wine, characterized by: The invention comprises the following raw materials: fresh buffalo milk, freeze-dried powder of lactic acid bacteria, white sugar, 95% edible alcohol, sodium carboxymethyl cellulose and xanthan gum.

2. The method for preparing the blended buffalo milk wine according to claim 1, characterized in that: The specific steps are as follows: S1 Sterilization: After the fresh buffalo milk is purified and standardized, add 7% white sugar, stir, heat to 85℃ and keep warm for 5 to 10 minutes to complete pasteurization; S2 time-controlled fermentation process: The pasteurized milk is cooled to 40±2°C, 0.003% of freeze-dried lactic acid bacteria powder is added, and the mixture is stirred and placed in a 43°C constant temperature incubator for fermentation for 3-5 hours. When the required acidity is reached, the yogurt is taken out and stored in a 4°C refrigerator for later use; S3 Modulation: Yogurt, 95% edible alcohol and stabilizer are added in a certain ratio and stirred, followed by homogenization at 60°C and 25Mpa. The homogenized product is divided into high-temperature resistant sealed containers and sterilized at 105°C to 121°C for 1 minute respectively. After sterilization, the formulated buffalo milk wine product can be obtained and cooled to room temperature.

3. The blended buffalo milk wine and preparation method thereof as claimed in claim 2, characterized in that: In step S3, the stabilizer is composed of sodium carboxymethyl cellulose: xanthan gum in a weight ratio of 1:1 to 1:

4.

4. The blended buffalo milk wine and preparation method thereof as claimed in claim 2, characterized in that: In step S3, the stabilizer is composed of sodium carboxymethyl cellulose: xanthan gum in a weight ratio of 1:

4.

5. The blended buffalo milk wine and preparation method thereof as claimed in claim 2, characterized in that: In step S3, the amount of the stabilizer added is 0.3-0.5% of the total mass, the acidity of the yogurt is 40-60T, and the amount of the edible alcohol added is 5-9%.

6. The blended buffalo milk wine and the preparation method thereof as claimed in claim 2, characterized in that: In step S3, the amount of the stabilizer added is 0.5% of the total mass, the acidity of the yogurt is 40T, and the amount of the edible alcohol added is 8%.

7. The blended buffalo milk wine and the preparation method thereof as claimed in claim 2, characterized in that: In step S3, the protein content of the milk wine is 0.45g / 100g to 0.85g / 100g.

8. The blended buffalo milk wine and the preparation method thereof according to claim 2, characterized in that: In step S3, the protein content of the milk wine is 0.65g / 100g.

9. The blended buffalo milk wine and the preparation method thereof according to claim 2, characterized in that: In step S3, the protein-fat ratio of the yogurt is 0.3-0.

7.

10. The blended buffalo milk wine and the preparation method thereof according to claim 2, characterized in that: In step S3, the protein-fat ratio of the yogurt is 0.5.

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