Normal-temperature fermented dairy product and preparation method thereof

Abstract

The invention provides a normal-temperature fermented dairy product and a preparation method thereof, and belongs to the field of dairy product preparation, the normal-temperature fermented dairy product and the preparation method thereof specifically comprise the following steps: selecting raw materials, primarily treating the raw materials, screening and preheating the raw materials, continuously preheating the raw materials, carrying out enzymolysis on the raw materials, and cooling after enzymolysis. The method comprises the following steps: accurately treating the raw materials, mixing the materials, sterilizing the mixed materials, circularly cooling, fermenting, adding strains for fermentation treatment, mixing, heating for sterilization, circularly cooling, fermenting, and warehousing for storage. After water cooling, the cooling speed of the dairy product can be increased, meanwhile, the processing time during preparation can be greatly saved, meanwhile, intestinal flora can be adjusted, a good treatment effect on intestinal dysfunction such as acute and chronic diarrhea and constipation caused by intestinal flora imbalance can be achieved, and the functions of improving the intestinal tract and preventing aging can be achieved.

Description

Technical Field

[0001] The present invention relates to the technical field of dairy product preparation, and in particular to a room temperature fermented dairy product and a preparation method thereof. Background Art

[0002] Dairy products: refers to various foods made by using cow's milk or goat's milk and their processed products as the main raw materials, adding or not adding appropriate amounts of vitamins, minerals and other auxiliary materials, using the conditions required by laws, regulations and standards, and processed, also called cream products, a room temperature fermented dairy product with the flavor of soft-jujube kiwifruit, the fermented dairy product contains inactivated Bifidobacterium longum BBMN68 and oligoxylose. The present invention also provides a preparation method of the room temperature fermented dairy product. The experiment shows that the fermented dairy product not only has the rich nutrients and flavor of soft-jujube kiwifruit, but also reduces the sour taste of soft-jujube kiwifruit, has moderate viscosity, good acidity and taste, unique taste, promotes the production of acetic acid and butyric acid in the intestine, can significantly regulate intestinal flora, promote small intestinal motility, and relieve constipation. Fermented dairy products are acidic dairy products made by lactic acid bacteria fermentation or lactic acid bacteria and yeast fermentation of raw milk under the action of specific microorganisms. It takes a long time to cool, which can easily greatly affect the production time. Summary of the invention

[0003] In view of the above technical problems, the present invention provides a room temperature fermented dairy product and a preparation method thereof. The preparation method is simple and can increase the cooling speed during processing, thereby greatly improving the processing efficiency.

[0004] The room temperature fermented dairy product is composed of the following components: 1-2 parts of xylo-oligosaccharide, 8-12 parts of white sugar, 1-3 parts of starch, 1-2 parts of pectin, 1-3 parts of agar, 1-5 parts of protein powder, 1.01-0.05 parts of Bifidobacterium BBMN68, 1-5 parts of inulin, 0.1-0.9 parts of lactase, 0.003-0.009 parts of Lactobacillus bulgaricus, 0.001-0.006 parts of thermophilic streptococcus and 100-150 parts of raw milk.

[0005] A room temperature fermented dairy product and a preparation method thereof specifically comprises the following steps:

[0006] Step 1: Select raw materials, including 1-2 parts of xylo-oligosaccharide, 8-12 parts of white sugar, 1-3 parts of starch, 1-2 parts of pectin, 1-3 parts of agar, 1-5 parts of protein powder, 1.01-0.05 parts of Bifidobacterium BBMN68, 0.1-0.9 parts of lactase, 0.003-0.009 parts of Lactobacillus bulgaricus, 0.001-0.006 parts of Streptococcus thermophilus and 100-150 parts of raw milk as raw materials;

[0007] Step 2: Preliminary processing of raw materials;

[0008] Step 1: sieve and preheat the raw materials, select 8-12 parts of white sugar, 1-5 parts of inulin, 1-3 parts of starch, 1-5 parts of protein powder, 1-2 parts of xylo-oligosaccharide, 1-2 parts of pectin and 1-3 parts of agar and mix them;

[0009] Step 2: Continuously preheat the raw materials, and preheat the mixed white sugar 8-12 parts, starch 1-3 parts, protein powder 1-5 parts, oligoxylose 1-2 parts, pectin 1-2 parts and agar 1-3 parts;

[0010] Step 3: Enzyme hydrolysis of the raw materials. Heat the raw milk to 60-65 degrees Celsius and then add lactase for enzymatic hydrolysis.

[0011] Step 4: Cooling after enzymolysis, cooling at room temperature after enzymolysis;

[0012] Step 3: Precise processing of raw materials;

[0013] The first step: mixing the materials, and performing a secondary mixing process on the enzymatically hydrolyzed raw milk and the preliminarily mixed materials;

[0014] Step 2: Sterilize the mixed materials and heat and sterilize the secondary mixed materials;

[0015] Step 3: Circulation cooling, the heated and sterilized mixed material is fed into the fermentation tank through the cooling pipe, and the cooling pipe is conveyed through the water cooling liquid;

[0016] Step 4: Fermentation: ferment the mixture in a fermentation tank;

[0017] Step 4: Add bacteria and fermentation;

[0018] Step 1: Mixing treatment, adding 1.01-0.05 parts of Bifidobacterium BBMN68, 0.003-0.009 parts of Lactobacillus bulgaricus, and 0.001-0.006 parts of Streptococcus thermophilus to the preliminarily fermented material and stirring and mixing;

[0019] Step 2: Heat sterilization, heat and sterilize the remixed materials;

[0020] Step 3: Cooling cycle, the heated and sterilized mixed material is fed into the fermentation tank through the cooling pipe, and the cooling pipe is conveyed through the water cooling liquid;

[0021] Step 4: Fermentation: After fermenting the secondary sterilized material, the finished dairy product is obtained;

[0022] Step 5: Warehousing and storage of finished dairy products after canning.

[0023] Preferably, the dairy product components can be set to 1 part of xylo-oligosaccharide, 10 parts of white sugar, 2 parts of starch, 1 part of pectin, 1 part of agar, 2 parts of protein powder, 1.02 parts of Bifidobacterium BBMN68, 2 parts of inulin, 0.3 parts of lactase, 0.005 parts of Lactobacillus bulgaricus, 0.003 parts of Streptococcus thermophilus and 105 parts of raw milk.

[0024] Preferably, in step 2, the preheating temperature in the second step is set to 70-85 degrees Celsius, and homogenization is carried out at this heating temperature and 25-35 MPa.

[0025] Preferably, in step 2, the raw milk in the third step is enzymatically hydrolyzed at 60-65 degrees Celsius for 1-1.5 hours.

[0026] Preferably, in step three, the second step is sterilized by heating at 120-135 degrees Celsius for 5-10 minutes.

[0027] Preferably, in step three, when the cooling pipe in the third step passes through the cooling liquid, cooling ice cubes can be added into the cooling liquid according to the cooling speed requirement, and the cooling speed can be increased, and at the same time, the dairy products in the conveying pipe will not contact the cooling liquid.

[0028] Preferably, in step four, the second step is sterilized at 70-75 degrees Celsius for 5-10 minutes.

[0029] Compared with the prior art, the present invention has the following beneficial effects: since the room temperature fermented dairy product and the preparation method thereof of the present invention are widely used in the field of dairy product preparation, the present invention can improve the cooling speed of the dairy product after water cooling, and can greatly save the processing time during preparation, and can regulate the intestinal flora, and can play a good therapeutic role on intestinal dysfunction caused by intestinal flora imbalance, such as acute and chronic diarrhea, constipation, etc., and can improve the intestinal tract and prevent aging. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] Figure 1 It is a flow chart of room temperature fermented dairy products and preparation methods thereof.

[0031] Figure 2 This is a flow chart for the initial processing of raw materials.

[0032] Figure 3 It is a flow chart for accurate processing of raw materials.

[0033] Figure 4 This is the flow chart of fermentation treatment with added bacteria. DETAILED DESCRIPTION

[0034] The present invention is further described below in conjunction with the accompanying drawings:

[0035] In the figure:

[0036] As attached Figures 1 to 4 Shown

[0037] The room temperature fermented dairy product is composed of the following components: 1-2 parts of xylo-oligosaccharide, 8-12 parts of white sugar, 1-3 parts of starch, 1-2 parts of pectin, 1-3 parts of agar, 1-5 parts of protein powder, 1.01-0.05 parts of Bifidobacterium BBMN68, 1-5 parts of inulin, 0.1-0.9 parts of lactase, 0.003-0.009 parts of Lactobacillus bulgaricus, 0.001-0.006 parts of thermophilic streptococcus and 100-150 parts of raw milk.

[0038] A room temperature fermented dairy product and a preparation method thereof specifically comprises the following steps:

[0039] S101: Select raw materials, including 1-2 parts of xylo-oligosaccharide, 8-12 parts of white sugar, 1-3 parts of starch, 1-2 parts of pectin, 1-3 parts of agar, 1-5 parts of protein powder, 1.01-0.05 parts of Bifidobacterium BBMN68, 0.1-0.9 parts of lactase, 0.003-0.009 parts of Lactobacillus bulgaricus, 0.001-0.006 parts of Streptococcus thermophilus, and 100-150 parts of raw milk as raw materials;

[0040] S102: Preliminary processing of raw materials;

[0041] S201: sieve the preheated raw materials, select 8-12 parts of white sugar, 1-5 parts of inulin, 1-3 parts of starch, 1-5 parts of protein powder, 1-2 parts of xylo-oligosaccharide, 1-2 parts of pectin and 1-3 parts of agar and mix them;

[0042] S202: Continuously preheating the raw materials, preheating 8-12 parts of white sugar, 1-3 parts of starch, 1-5 parts of protein powder, 1-2 parts of xylo-oligosaccharide, 1-2 parts of pectin and 1-3 parts of agar;

[0043] S203: performing enzymatic hydrolysis on the raw material, heating the raw milk to 60-65 degrees Celsius and then adding lactase for enzymatic hydrolysis;

[0044] S204: Cooling after enzymolysis, and cooling at room temperature after enzymolysis;

[0045] S103: Precise processing of raw materials;

[0046] S301: Mixing the materials, performing a secondary mixing process on the enzymatically hydrolyzed raw milk and the preliminarily mixed materials;

[0047] S302: sterilizing the mixed materials and heating and sterilizing the secondary mixed materials;

[0048] S303: Circulation cooling, the heated and sterilized mixed material is fed into the fermentation tank through the cooling pipe, and the cooling pipe is conveyed through the water cooling liquid;

[0049] S304: fermentation, fermenting the mixed material in a fermentation tank;

[0050] S401: adding bacteria for fermentation treatment;

[0051] S401: Mixing treatment, adding 1.01-0.05 parts of Bifidobacterium BBMN68, 0.003-0.009 parts of Lactobacillus bulgaricus, and 0.001-0.006 parts of Streptococcus thermophilus to the preliminarily fermented materials and stirring and mixing;

[0052] S402: heating and sterilizing, heating and sterilizing the remixed materials;

[0053] S403: Cooling cycle, the heated and sterilized mixed material is fed into the fermentation tank through the cooling pipe, and the cooling pipe is fed through the water cooling liquid;

[0054] S404: fermentation, fermenting the secondary sterilized material to obtain a finished dairy product;

[0055] S105: Warehousing and storage of finished dairy products after canning.

[0056] Preferably, the dairy product components can be set to 1 part of xylo-oligosaccharide, 10 parts of white sugar, 2 parts of starch, 1 part of pectin, 1 part of agar, 2 parts of protein powder, 1.02 parts of Bifidobacterium BBMN68, 2 parts of inulin, 0.3 parts of lactase, 0.005 parts of Lactobacillus bulgaricus, 0.003 parts of Streptococcus thermophilus and 105 parts of raw milk.

[0057] Preferably, in S102, the preheating temperature in S201 is set to 70-85 degrees Celsius, and homogenization is performed at this heating temperature and 25-35 MPa.

[0058] Preferably, in S102, the raw milk in S203 is enzymatically hydrolyzed at 60-65 degrees Celsius for 1-1.5 hours.

[0059] Preferably, in S103, the step S302 is sterilized by heating at 120-135 degrees Celsius for 5-10 minutes.

[0060] Preferably, in S103, when the cooling pipe in S303 passes through the cooling liquid, cooling ice cubes can be added into the cooling liquid according to the cooling speed requirement, and the cooling speed can be increased, and at the same time, the dairy products in the conveying pipe will not contact the cooling liquid.

[0061] Preferably, in S104, the process in S402 is sterilized at 70-75 degrees Celsius for 5-10 minutes.

[0062] Specific implementation examples

[0063] Example 1: 1-2 parts of xylo-oligosaccharide, 8-12 parts of white sugar, 1-3 parts of starch, 1-2 parts of pectin, 1-3 parts of agar, 1-5 parts of protein powder, 1.01-0.05 parts of Bifidobacterium BBMN68, 0.1-0.9 parts of lactase, 0.003-0.009 parts of Lactobacillus bulgaricus, 0.001-0.006 parts of Streptococcus thermophilus and 100-150 parts of raw milk were selected as raw materials, 8-12 parts of white sugar were selected, and 10-150 parts of raw milk were selected. 2 parts, inulin 1-5 parts, starch 1-3 parts, protein powder 1-5 parts, xylo-oligosaccharide 1-2 parts, pectin 1-2 parts and agar 1-3 parts are mixed, 8-12 parts of white sugar, 1-3 parts of starch, 1-5 parts of protein powder, 1-2 parts of xylo-oligosaccharide, 1-2 parts of pectin and 1-3 parts of agar are preheated, the raw milk is heated to 60-65 degrees Celsius, lactase is added for enzymolysis, and the raw milk is heated to 60 After -65 degrees Celsius, enzymolysis is carried out for 1-1.5 hours, lactase is added for enzymolysis, and the enzymolysis is cooled at room temperature. The enzymolyzed raw milk and the preliminarily mixed material are mixed for a second time, the preliminarily mixed material is heated and sterilized, and the heated and sterilized mixed material is input into a fermentation tank through a cooling pipe, and the conveying cooling pipe passes through a water-cooled liquid, and the mixed material is fermented through the fermentation tank, Bifidobacterium BBMN681.01-0.05 parts, Lactobacillus bulgaricus 0.003-0.009 parts, and Streptococcus thermophilus 0.001-0.006 parts are added to the preliminarily fermented material and stirred and mixed, and the mixed material is heated and sterilized again, and the heated and sterilized mixed material is input into a fermentation tank through a cooling pipe, and the conveying cooling pipe passes through a water-cooled liquid, and the preliminarily sterilized material is fermented to obtain a finished dairy product, and the finished dairy product is canned and stored.

[0064] Example 2: Select 1 part of oligoxylose, 10 parts of white sugar, 2 parts of starch, 1 part of pectin, 1 part of agar, 2 parts of protein powder, 1.02 parts of Bifidobacterium BBMN68, 2 parts of inulin, 0.3 parts of lactase, 0.005 parts of Lactobacillus bulgaricus, 0.003 parts of Streptococcus thermophilus and 105 parts of raw milk as raw materials, select 8-12 parts of white sugar, 1-5 parts of inulin, 1-3 parts of starch, 1-5 parts of protein powder, oligoxylose Mix 1-2 parts of sugar, 1-2 parts of pectin and 1-3 parts of agar, preheat the mixed white sugar 8-12 parts, starch 1-3 parts, protein powder 1-5 parts, oligoxylose 1-2 parts, pectin 1-2 parts and agar 1-3 parts at 70-85 degrees Celsius, and homogenize under this heating temperature and 25-35MPa. After heating the raw milk to 60-65 degrees Celsius, perform enzymolysis for 1-1.5 hours. The mixture is then cooled at room temperature, and the enzymatically hydrolyzed raw milk and the preliminarily mixed material are mixed for a second time. The preliminarily mixed material is sterilized at 120-135 degrees Celsius for 5-10 minutes, and the heated and sterilized mixed material is input into a fermentation tank through a cooling pipe. The conveying cooling pipe passes through a water-cooling liquid, and the mixed material is fermented in the fermentation tank. 1.01-0.05 parts of Bifidobacterium BBMN68, 0.003-0.009 parts of Lactobacillus bulgaricus, and 0.001-0.006 parts of Streptococcus thermophilus are added and stirred and mixed with the preliminarily fermented material. The mixed material is sterilized at 70-75 degrees Celsius for 5-10 minutes, and the heated and sterilized mixed material is input into a fermentation tank through a cooling pipe. The conveying cooling pipe passes through a water-cooling liquid, and the preliminarily sterilized material is fermented to obtain a finished dairy product, which is canned and stored.

[0065] Utilizing the technical solution described in the present invention, or those skilled in the art designing a similar technical solution inspired by the technical solution of the present invention to achieve the above-mentioned technical effects, all fall within the protection scope of the present invention.

Claims

1. A room temperature fermented dairy product, characterized in that: The room temperature fermented dairy product consists of the following components: 1-2 parts of xylo-oligosaccharide, 8-12 parts of white granulated sugar, 1-3 parts of starch, 1-2 parts of pectin, 1-3 parts of agar, 1-5 parts of protein powder, 1.01-0.05 parts of bifidobacterium BBMN68, 1-5 parts of inulin, 0.1-0.9 parts of lactase, 0.003-0.009 parts of Lactobacillus bulgaricus, 0.001-0.006 parts of thermophilic streptococcus and 100-150 parts of raw milk.

2. The room temperature fermented dairy product according to claim 1, characterized in that: The room temperature fermented dairy product consists of the following components: 1 part of xylo-oligosaccharide, 10 parts of white sugar, 2 parts of starch, 1 part of pectin, 1 part of agar, 2 parts of protein powder, 1.02 parts of Bifidobacterium BBMN68, 2 parts of inulin, 0.3 parts of lactase, 0.005 parts of Lactobacillus bulgaricus, 0.003 parts of Streptococcus thermophilus and 105 parts of raw milk.

3. The method for preparing a room temperature fermented dairy product according to any one of claims 1 to 2, characterized in that: The method for preparing the room temperature fermented dairy product specifically comprises the following steps: Step 1: Select raw materials, including 1-2 parts of xylo-oligosaccharide, 8-12 parts of white sugar, 1-3 parts of starch, 1-2 parts of pectin, 1-3 parts of agar, 1-5 parts of protein powder, 1.01-0.05 parts of Bifidobacterium BBMN68, 0.1-0.9 parts of lactase, 0.003-0.009 parts of Lactobacillus bulgaricus, 0.001-0.006 parts of Streptococcus thermophilus and 100-150 parts of raw milk as raw materials; Step 2: Preliminary processing of raw materials; Step 1: sieve and preheat the raw materials, select 8-12 parts of white sugar, 1-5 parts of inulin, 1-3 parts of starch, 1-5 parts of protein powder, 1-2 parts of xylo-oligosaccharide, 1-2 parts of pectin and 1-3 parts of agar and mix them; Step 2: Continuously preheat the raw materials, and preheat the mixed white sugar 8-12 parts, starch 1-3 parts, protein powder 1-5 parts, oligoxylose 1-2 parts, pectin 1-2 parts and agar 1-3 parts; Step 3: Enzyme hydrolysis of the raw materials. Heat the raw milk to 60-65 degrees Celsius and add lactase for enzymatic hydrolysis. Step 4: Cooling after enzymolysis, cooling at room temperature after enzymolysis; Step 3: Precise processing of raw materials; The first step: mixing the materials, and performing a secondary mixing process on the enzymatically hydrolyzed raw milk and the preliminarily mixed materials; Step 2: Sterilize the mixed materials and heat and sterilize the secondary mixed materials; Step 3: Circulation cooling, the heated and sterilized mixed material is fed into the fermentation tank through the cooling pipe, and the cooling pipe is conveyed through the water cooling liquid; Step 4: Fermentation: ferment the mixture in a fermentation tank; Step 4: Add bacteria and fermentation; Step 1: Mixing treatment, adding 1.01-0.05 parts of Bifidobacterium BBMN68, 0.003-0.009 parts of Lactobacillus bulgaricus, and 0.001-0.006 parts of Streptococcus thermophilus to the preliminarily fermented material and stirring and mixing; Step 2: Heat sterilization, heat and sterilize the remixed materials; Step 3: Cooling cycle, the heated and sterilized mixed material is fed into the fermentation tank through the cooling pipe, and the cooling pipe is conveyed through the water cooling liquid; Step 4: Fermentation: After the secondary disinfected materials are fermented, the finished dairy products are obtained; Step 5: Warehousing and storage of finished dairy products after canning.

4. The method for preparing a room temperature fermented dairy product according to claim 3, characterized in that: In step 2, the preheating temperature in the second step is set to 70-85 degrees Celsius, and homogenization is carried out at this heating temperature and 25-35MPa.

5. The method for preparing a room temperature fermented dairy product according to claim 3, characterized in that: In step 2, the raw milk in the third step is enzymatically hydrolyzed at 60-65 degrees Celsius for 1-1.5 hours.

6. The method for preparing a room temperature fermented dairy product according to claim 3, characterized in that: In step three, the second step is sterilized by heating at 120-135 degrees Celsius for 5-10 minutes.

7. The method for preparing a room temperature fermented dairy product according to claim 3, characterized in that: In step three, when the cooling pipe in the third step passes through the cooling liquid, cooling ice cubes can be added into the cooling liquid according to the cooling speed requirement, and the cooling speed can be increased. At the same time, the dairy products in the conveying pipe will not contact the cooling liquid.

8. The method for preparing a room temperature fermented dairy product according to claim 3, characterized in that: In step 4, the second step is sterilized at 70-75 degrees Celsius for 5-10 minutes.

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