CN101228901A - Acidophilus milk with strengthened collagen peptides and producing method thereof - Google Patents
Acidophilus milk with strengthened collagen peptides and producing method thereof Download PDFInfo
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- CN101228901A CN101228901A CNA2008100579343A CN200810057934A CN101228901A CN 101228901 A CN101228901 A CN 101228901A CN A2008100579343 A CNA2008100579343 A CN A2008100579343A CN 200810057934 A CN200810057934 A CN 200810057934A CN 101228901 A CN101228901 A CN 101228901A
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Abstract
The invention relates to a yoghourt and a production method thereof, in particular to a yoghourt strengthening the collagen protein peptide and the production method thereof. The yoghourt in the invention adopts milk as the main raw material and adds the collagen protein peptide as the nutrition enhancer and is made through fungus fermentation. The invention uses yoghourt as carrier, and organically combines the collagen protein peptide with the nutrition and health care effect of yoghourt, which can realize the good stability and good taste of the product during cold storage in shelf life via reasonable formula and suitable technique.
Description
Technical field
The invention relates to a kind of sour milk and production method thereof, specifically is sour milk and the production method thereof of having strengthened collagen peptide about a kind of in fermentation raw material, belongs to the fermented dairy product manufacture field.
Background technology
Collagen (collagen) be people's in-vivo content at most, the widest protein that distributes, mainly be distributed in the connective tissue of human body, to the formation of human body skin, blood vessel, bone, muscle tendon and cartilage and keep its toughness and elasticity all very important.Collagen content in the higher mammal body is abundant, account for 1/3 of total protein, wherein, 70% of skin gross weight is a collagen, in skin histology, collagen and elastic fibers constitute the mesh-supported body jointly, offer skin corium and stablize strong support, it can keep intercellular elasticity, increases the elastic force of skin and makes it fine and smooth gloss.Collagen also has and promotes the deposition of calcium in bone, effectively prevents osteoporotic effect.Collagen is to improve one of healthy important nutritional labeling, because especially its skin makeup effect of its alimentary health-care function, collagen is used widely in fields such as solid food, beverage, cosmetics at present.Yet collagen is a macro-molecular protein, and its molecular weight can not directly be absorbed by human body more than 300,000.
Collagen peptide (or claiming the collagen peptide) is the protein hydrolysate that collagen obtains through the protease effect, except that some alimentary health-care functions with collagen comprise effect such as beauty and skin care, compare collagen and also have the advantage that molecular weight is little, human body absorbs easily.Experiment shows that the absorptivity of collagen peptide is between 95%～100%, and the collagen absorptivity is between 0%～2.5%.Collagen peptide is the focus of researching and developing in the industry at present.At present existing collagen peptide is reported as the technology that function factor is applied in solid-state health food, nutraceutical, the daily chemical products etc.
On the other hand, in the fermented dairy product field, because the complexity of sweat, consider the influence of the interpolation of functional protein or peptide simultaneously to stability, mouthfeel and the local flavor of fermented dairy product, need study production technology, could successfully functional protein or peptide be applied in the fermented dairy product.
Summary of the invention
Main purpose of the present invention is collagen peptide is added in the fermented dairy product, and research provides a kind of sour milk of strengthening collagen peptide, so that collagen peptide is combined with the nutrition and health care effect of sour milk.
Another object of the present invention is to provide a kind of described method of having strengthened the sour milk of collagen peptide of producing, and, realize good stability and the good taste of product in shelf life by reasonably filling a prescription and appropriate process.
At first, the invention provides a kind of sour milk (yogurt), this sour milk is to be primary raw material with milk, and adds collagen peptide as nutrition fortifier, the product of making through strain fermentation.
Sour milk of the present invention specifically can be a solidification type yoghourt, also can be stirred yoghurt.Bacterial equilibrium in the sour milk energy coordinating intestines and stomach purifies stomach, and the stimulating intestine and stomach wriggling reduces the generation of constipation, thereby reaches the effect of unobstructed health, beauty and skin care.The present invention is a carrier with the sour milk, has added collagen peptide, when strengthening product nutrition, has also possessed some health cares of collagen peptide, and the general population who is fit to each age group is edible for a long time as diet, and has conditioning health care, skin makeup effect.
According to specific embodiments of the present invention, in the sour milk of the present invention, the addition of described collagen peptide in the sour milk raw material is preferably 0.1wt%～3wt% (in the gross weight of sour milk raw material, except that specifying, percentage described in the present invention, percentage composition are part by weight and content).
According to preferred specific embodiments of the present invention, the molecular weight of described collagen peptide mainly is distributed in 2000～6000 dalton, for example can be small-molecular weight scope about 3000 or 5000 dalton or more.
According to specific embodiments of the present invention, preferably for example skin, bone and tendon, the fish scale etc. of ox and/or fish are the hydrolysate of the collagen produced of raw material to described collagen peptide with animal.
Among the present invention, described fermented bacterium comprises streptococcus thermophilus and lactobacillus bulgaricus.According to preferred specific embodiments of the present invention, also comprise Bifidobacterium and/or lactobacillus acidophilus in the fermented bacterium of the present invention.Bifidobacterium has the protection health and is not subjected to pathogenic bacterial infection, suppresses corrupt situation in the intestines, makes vitamin (as Cobastab
1, B
6, B
12, K
12, elements such as nicotinic acid and iodine) thereby, promote that enterocinesia prevents that constipation from producing, prevention and treatment diarrhoea, the effects such as immunity that improve health; The effect of lactobacillus acidophilus is similar to Bifidobacterium, mainly is that microecological balance reaches the effect that promotes health in the enteron aisle by keeping.Lactobacillus acidophilus mainly is present in the first half of enteron aisle, and Bifidobacterium mainly is present in the Lower Half of enteron aisle, and lactobacillus acidophilus and Bifidobacterium are a pair of gold partner, gives sour milk of the present invention more health-care efficacy.
According to preferred specific embodiments of the present invention, during forming, the raw material of sour milk of the present invention also can comprise the vitamin E of vitamin C, the 1～2mg/100g of vitamin A, the 12～24mg/100g of 0.1%～1% FOS, 200～333IU/100g, in 5%～15% the jam one or more.
FOS is taken for a long time and can be reduced serum cholesterol, improves lipid-metabolism, accelerates to absorb in the body drainage of residue; FOS also has beautification function, can prevent skin splash and whelk, makes skin aging slow down, and can complement each other with conditioning health care, the skin makeup effect of sour milk of the present invention and collagen peptide wherein.In addition, FOS belongs to water-soluble dietary fiber, can not be by gastral hydrochloric acid in gastric juice and enzymic digestion, large intestine can go directly, absorbed by the rapid selectivity of Bifidobacterium, make Bifidobacterium breed rapidly that (Bifidobacterium is the microorganism of cellulase not, be difficult to utilize fiber, have only the FOS of low polymerization degree and small-molecular weight not arrived large intestine by gastric juice and the hydrolysis of small intestine mucus, the fast culture Bifidobacterium, make it a large amount of breedings), and produce SCFA, make enteron aisle pH value deflection acid, suppress the growth of pernicious bacteria, reduce the activity of some harmful reductase simultaneously, reduce the generation and the accumulation of the interior carcinogenic substance of enteron aisle and harmful metabolin, play the effect of removing enteron aisle rubbish.
Vitamin A can be regulated epidermis and cuticular metabolism, and protection epidermis, mucous membrane make bacterium be difficult for infringement; Vitamin C relates to the biosynthesis of glue protein and mucopolysaccharide, still repairs the important antioxidant of connective tissue damage; Vitamin E can reduce vitamin A and polybasic unsaturated fatty acid oxidation, control cellular oxidation, promote wound healing, suppress skin sunburn reaction etc., have beautifying face and moistering lotion, delay senility, anti-cancer, anticancer, improve effect such as sexual function.In the Yoghurt formulation of the present invention, vitamin A, vitamin C and vitamin E use in conjunction can play the beautifying skin-protection function that complements each other, strengthens effect each other.
The interpolation of jam can help further to enrich product nutrition, improve product special flavour, diversifies.Among the present invention, selected jam can be the jam of single variety, also can be compound jam, for example aloe jam, blueberry jam, apricot jam, the yellow peach jam of mango, snow pear pineapple jam etc.Described jam can contain certain pulp particle, chews mouthfeel with increase.
According to specific embodiments of the present invention, the primary raw material of sour milk of the present invention---milk is meant fresh milk or the recombined milk that meets the fresh cow's milk acquisition criteria of China, can be whole milk, also the lowfat milk of partially skimmed or all milk of degreasing.Adopt lowfat milk or skim milk can reduce fat and take in, help avoiding the hyperlipidemia risk and keep good figure.On the other hand, the low fat sour milk Product Status that utilizes conventional formulation and explained hereafter to obtain is thinner, and mouthfeel is not full; And adopt prescription of the present invention and technology, and can make the low fat sour milk product structural state stiff appropriateness that obtains of producing, delicate mouthfeel is smooth, and state is full, does not show thin.
For further regulating the local flavor and the mouthfeel of product, also can comprise various additives commonly used in the sour milk fields such as an amount of carbohydrate (sweet substance), flavoring essence in the formula for a product of the present invention.Described carbohydrate can be one or more the combination in beet sugar, sucrose, maltose, glucose, fructose, lactose, HFCS, glycitols sweetener, asccharin class sweetener, Sucralose, acesulfame potassium, Aspartame and the honey element etc., preferably sucrose and/or glucose; The addition of carbohydrate in sour milk raw material of the present invention is preferably the sugariness of 6%～8% the sucrose of amounting to into the raw material total amount.The kind of flavoring essence is selected and addition can carry out according to the routine operation of this area.
According to specific embodiments of the present invention, especially when production is added with the sour milk of jam raw material or stirred yoghurt, the raw material of sour milk of the present invention also comprises an amount of stabilizing agent (comprising thickener and/or emulsifying agent) in forming, specifically, be applicable to that stabilizing agent of the present invention can be selected from one or more the combination in pectin, starch, the gelatin etc.The total content of stabilizing agent in sour milk raw material of the present invention generally is controlled to be: pectin 0.03%～0.15%, starch 0.3%～1%, gelatin 0.1%～0.5%.According to of the present invention one preferred specific embodiments, be that the pectin of employing 0.03%～0.15% and 0.3%～1% starch make up as stabilizing agent; According to another preferred specific embodiments of the present invention, be to adopt the gelatin combination of 0.03%～0.15% pectin, 0.3%～1% starch and 0.1%～0.5% as stabilizing agent; Selecting for use of these stabilizing agents can make sour milk of the present invention have good stable and good mouthfeel.
According to a specific embodiments of the present invention, be to adopt the stirred yoghurt production technology to produce a kind of sour milk, the raw material of this sour milk is formed and is comprised: white granulated sugar 6%～8%, jam 8%～10%, collagen peptide 0.1%～3%, pectin 0.03%～0.15%, starch 0.3%～1%, gelatin 0.1%～0.5%, lactic acid bacteria fermenting agent (mixed bacteria, comprise streptococcus thermophilus and lactobacillus bulgaricus) 0.007%～0.012%, lowfat milk (fat content 1.0%～1.6% in the milk) surplus.
According to another specific embodiments of the present invention, be to adopt the stirred yoghurt production technology to produce a kind of sour milk, the raw material of this sour milk is formed and is comprised: white granulated sugar 6%～8%, collagen peptide 0.1%～3%, pectin 0.03%～0.15%, starch 0.3%～1%, gelatin 0.1%～0.5%, lactic acid bacteria fermenting agent (mixed bacteria, comprise streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus and Bifidobacterium) 0.007%～0.012%, FOS 0.1%～1%, lowfat milk (fat content 1.0%～1.6% in the milk) surplus.
According to another specific embodiments of the present invention, be to adopt the stirred yoghurt production technology to produce a kind of sour milk, the raw material of this sour milk is formed and is comprised: white granulated sugar 6～8%, collagen peptide 0.1%～3%, pectin 0.03%～0.15%, starch 0.3%～1%, jam 5～15%, lactic acid bacteria fermenting agent (comprising streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus and Bifidobacterium) 0.007%～0.012%, FOS 0.1%～1%, lowfat milk (fat content 1.0%～1.6% in the milk) surplus.
According to another specific embodiments of the present invention, be to adopt the stirred yoghurt production technology to produce a kind of sour milk, the raw material of this sour milk is formed and is comprised: white granulated sugar 6%～8%, collagen peptide 0.1%～3%, pectin 0.03%～0.15%, starch 0.3～1.0%, gelatin 0.1%～0.5%, jam 5～15%, lactic acid bacteria fermenting agent (comprising streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus and Bifidobacterium) 0.007%～0.012%, FOS 0.1%～1%, lowfat milk (fat content 1.0～1.6% in the milk) surplus.
According to another specific embodiments of the present invention, be to adopt the stirred yoghurt production technology to produce a kind of sour milk, the raw material of this sour milk is formed and is comprised: white granulated sugar 6%～8%, collagen peptide 0.1%～3%, pectin 0.03%～0.15%, starch 0.3%～1.0%, gelatin 0.1%～0.5%, jam 5%～15%, vitamin A 200～333IU/100g, vitamin C 12～24mg/100g, vitamin E 1～2mg/100g, lactic acid bacteria fermenting agent (comprises streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus and Bifidobacterium) 0.007%～0.012%, FOS 0.1%～1%, lowfat milk (fat content 1.0～1.6% in the milk) surplus.
According to another specific embodiments of the present invention, be to adopt technique for producing solidification type yoghourt to produce a kind of sour milk, the raw material of this sour milk is formed and is comprised: white granulated sugar 6%～8%, collagen peptide 0.1%～3%, pectin 0.03%～0.15%, starch 0.3%～1.0%, gelatin 0.1%～0.5%, jam 5%～15%, lactic acid bacteria fermenting agent (comprising streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus and Bifidobacterium) 0.007%～0.012%, FOS 0.1%～1%, whole milk (former milk quality standard is stipulated with reference to GB) surplus.
Among the present invention, all commercially available acquisition of each raw material, each material performance index meets the correlated quality standard-required.
On the other hand, the present invention also provides the method for producing described sour milk, this method mainly comprises step: (the jam raw material is usually without fermentation with each raw material according to the raw material proportioning, but with the fermentation after the milk base-material mixes after can again) mixing, homogeneous, sterilization, inoculation, fermentation, can, after-ripening.
According to a specific embodiments of the present invention, the production method of described stirred yoghurt mainly comprises:
A, former milk check: be primarily aimed at sense organ, acidity, fat, protein, real milk solids, mingle, several indexs such as antibiotic detect raw material milk.Can skim milk be mixed with whole milk according to index makes it become standardized milk.
B, standardized milk is warmed up to 50～60 ℃, adds collagen peptide, also in this step, add as containing auxiliary materials such as stabilizing agent, carbohydrate, FOS in the prescription; After raw material added well, circulation was stirred 15 minutes, and squeezed into required milk and carry out constant volume.Cooling then joins in the milk as containing vitamin A, vitamin C, vitamin E in the prescription, preferably being cooled in 25 ℃ of following processes in this step, to reduce the heat loss of vitamin.The material that obtains preparing.
The material for preparing among c, the step b is preheated to 65～70 ℃, outgases through degassing tank, and homogeneous then, homogenization pressure is 150～170Bar; Material behind the homogeneous carries out sterilization (common sterilization conditions is: 95 ℃ sterilization 300 seconds).
Material after d, the sterilization is cooled to 42 ℃～44 ℃, online vaccination ways is adopted in inoculation, enters in the process of Yoghourt fermentation jar at cooled material, join in the material bacterial classification is online, can stir 15～20 minutes so that bacterial classification is distributed in the milk material equably.Among the present invention, when in prescription, containing streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus and four kinds of bacterial classifications of Bifidobacterium, these four kinds of bacterial classifications are added in the milk material simultaneously.The inoculum concentration of described bacterial classification is 0.007%～0.012%.Postvaccinal material is in fermentation cylinder for fermentation, 40～42 ℃ of fermentation temperatures, fermentation time 4～6 hours.
E, when treating that acidity reaches 72～78 ° of T, fermented yoghourt is cooled to 20 ℃～24 ℃, squeezes in the sour milk surge tank, the sour milk after the cooling carries out can, for directly can of natural yogurt; If contain jam in the prescription, can be online with jam with carry out can after fermented yoghourt mixes.Sour milk after the can dispatch from the factory in about 24 hours of 2 ℃～6 ℃ refrigeration after-ripening, obtains sour milk products of the present invention.
Produce the sour milk that obtains according to the present invention, product special flavour and mouthfeel are all good, and have the good shelf-life, can be 2 ℃～6 ℃ refrigerations 28 days.
The production method of solidification type yoghourt is basic identical with above-mentioned stirred yoghurt production method, just inserts the can step after the sterilization, again through heat-preservation fermentation, cooling, refrigeration after-ripening.
Device therefor is for example changed batch can, homogenizer, sterilization machine, fermentation tank, bottle placer etc. and is conventional equipment in this area in the process of the present invention, and related process all can be operated according to the routine techniques in this area except that specifying.
In sum, the present invention is carrier with the sour milk, by Yoghourt Production technology, has strengthened collagen peptide, and a kind of nutritious fermented dairy product is provided.Product of the present invention combines the nutrition and health care effect of collagen peptide and sour milk, and the general population who is fit to each age group is particularly suitable for the vast women of liking to be beautiful and eats for a long time as diet, has conditioning health care, skin makeup effect.And the present invention has guaranteed good stability and the good taste of product in shelf life by reasonably filling a prescription and appropriate process.
The specific embodiment
Below describe technology of the present invention and characteristics in detail by specific embodiment, but these embodiment are not in order to limit protection scope of the present invention.
The stirred yoghurt of embodiment 1, a kind of strengthened collagen peptides and production method thereof
One, composition of raw materials:
White granulated sugar 7%, pectin 0.08%, starch 0.3%, gelatin 0.2%, jam 10%, lactic acid bacteria fermenting agent 0.009% (comprising streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus and Bifidobacterium), collagen peptide 2.0%, FOS 1.0%, vitamin A 300IU/100g (content of vitamin A is 300IU in every 100g sour milk products), vitamin C 20mg/100g, vitamin E2 mg/100g, the lowfat milk surplus.
Raw material standard:
Lowfat milk: fat content is about 1.0%, protein content about 3.4%;
Starch: available from national starch company, model PUREFLO;
Pectin: but available from Si Bikai company, model M106;
Gelatin: available from Beijing lotus China great achievement company;
Lactic acid bacteria fermenting agent: available from Danisco A/S BJ Rep Office, model YL-B01;
Jam: aloe silk jam, the about 3mm * 3mm of aloe silk size * 10mm wherein is available from three paradise jam factories;
Collagen peptide: available from Shanghai sharp system biochemical product Co., Ltd, be the collagen polypeptide that the enzymatic hydrolysis of fish scale makes, molecular weight mainly is distributed as about 3000 dalton;
Each material performance index meets the correlated quality standard-required.
Two, produce the sour milk of present embodiment according to following stirred yoghurt process:
1. technological process:
Former milk check → batching and the standardization → preheating → degassing → homogeneous → sterilization → cooling → inoculation, stirring → heat-preservation fermentation → cooling → can → refrigeration after-ripening
2. description of the process:
2.1 milk check: be primarily aimed at sense organ, acidity, fat, protein, real milk solids, mingle, several indexs such as antibiotic detect.
2.2 prepare burden and standardization: skim milk is mixed making it become the standardization lowfat milk according to index with whole milk.The standardization lowfat milk is warmed up to 50～60 ℃, adds stabilizing agent and white granulated sugar (stabilizing agent can mix with the part white granulated sugar in advance, dissolves dispersion in order to abundant), add collagen peptide then, and stir about 15 minutes, fully change material.Squeeze into an amount of milk constant volume after materialization is good as required, cooling afterwards, and add vitamin A, C, E, the milk material that obtains preparing.
2.3 preheating: the above-mentioned milk material for preparing is preheated to 65～70 ℃ through sterilization machine.
2.4 the degassing: the milk material outgases through degassing tank after the preheating.
2.5 homogeneous: the homogeneous under 150～170Bar pressure of the milk material after the degassing.
2.6 sterilization: the milk material behind the homogeneous was 95 ℃ of sterilizations 300 seconds.
2.7 cooling: the milk material cooling after the sterilization is cooled to 42 ℃～44 ℃.
2.8 inoculation: cooled milk material is in entering Yoghourt fermentation jar process, with lactobacillus acidophilus, Bifidobacterium and streptococcus thermophilus, online joining in the milk material of lactobacillus bulgaricus while, and in fermentation tank, stirred 15～20 minutes, bacterial classification is distributed in the milk material equably.
2.9 insulation: with postvaccinal material 40 ℃～42 ℃ following heat-preservation fermentations 4～6 hours.
2.10 cooling: when treating that the acidity of material reaches 72～78 ° of T in the fermentation tank, sour milk is cooled to 20～24 ℃, squeezes in the sour milk surge tank and prepare can.
2.11 can: online with sour milk with carry out can after jam mixes.
2.12 refrigeration after-ripening: the material after the can about 24 hours of time, promptly obtains the sour milk products of present embodiment in 2 ℃～6 ℃ refrigeration after-ripening.
The sour milk products of present embodiment, product special flavour and mouthfeel are all good, and have the good shelf-life, can be 2 ℃～6 ℃ refrigerations more than 28 days.The product of present embodiment is with several ingenious fusions of the factor with beauty functions that complement one another and strengthen of collagen peptide, FOS, vitamin A, vitamin C, vitamin E, lactobacillus acidophilus and Bifidobacterium, adopt the milk formulas of partially skimmed, can reduce fat and take in, help avoiding the hyperlipidemia risk and keep good figure.Entire product has satisfied the vast women of liking to be beautiful from the prescription design and has carried out the conditioning health care of health, the hope of beauty and skin care by diet.
The stirred yoghurt of embodiment 2, a kind of strengthened collagen peptides and production method thereof
One, composition of raw materials:
White granulated sugar 7%, pectin 0.15%, starch 0.3%, jam 10%, lactic acid bacteria fermenting agent 0.009%, collagen peptide 0.3%, FOS 0.5%, lowfat milk surplus.
Raw material standard:
Lowfat milk: fat content is about 1.0%, protein content about 3.4%;
Starch: available from national starch company, model PUREFLO;
Pectin: but available from Si Bikai company, model M106;
Lactic acid bacteria fermenting agent: available from Danisco A/S BJ Rep Office, model YL-B01;
Jam: blueberry jam, the about 2～3mm of blueberry pulp particle wherein is available from three paradise jam factories;
Collagen peptide: available from Shanghai sharp system biochemical product Co., Ltd, be the collagen polypeptide that the enzymatic hydrolysis of fish scale makes, molecular weight mainly is distributed as about 3000 dalton;
Each material performance index meets the correlated quality standard-required.
Two, produce the sour milk of present embodiment according to following stirred yoghurt process:
1. technological process:
Former milk check → batching and the standardization → preheating → degassing → homogeneous → sterilization → cooling → inoculation, stirring → heat-preservation fermentation → cooling → can → refrigeration after-ripening
2. description of the process:
2.1 milk check: be primarily aimed at sense organ, acidity, fat, protein, real milk solids, mingle, several indexs such as antibiotic detect.
2.2 prepare burden and standardization: skim milk is mixed making it become the standardization lowfat milk according to index with whole milk.The standardization lowfat milk is warmed up to 50～60 ℃, adds stabilizing agent and white granulated sugar (stabilizing agent can mix with the part white granulated sugar in advance, dissolves dispersion in order to abundant), add collagen peptide then, and stir about 15 minutes, fully change material.Squeeze into an amount of milk constant volume after materialization is good as required, the milk material that obtains preparing.
2.3 preheating: the above-mentioned milk material for preparing is preheated to 65～70 ℃ through sterilization machine.
2.4 the degassing: the milk material outgases through degassing tank after the preheating.
2.5 homogeneous: the homogeneous under 150～170Bar pressure of the milk material after the degassing.
2.6 sterilization: the milk material behind the homogeneous was 95 ℃ of sterilizations 300 seconds.
2.7 cooling: the milk material cooling after the sterilization is cooled to 42 ℃～44 ℃.
2.8 inoculation: cooled milk material is in entering Yoghourt fermentation jar process, with lactobacillus acidophilus, Bifidobacterium and streptococcus thermophilus, online joining in the milk material of lactobacillus bulgaricus while, and in fermentation tank, stirred 15～20 minutes, bacterial classification is distributed in the milk material equably.
2.9 insulation: with postvaccinal material 40 ℃～42 ℃ following heat-preservation fermentations 4～6 hours.
2.10 cooling: when treating that the acidity of material reaches 72～78 ° of T in the fermentation tank, sour milk is cooled to 20～24 ℃, squeezes in the sour milk surge tank and prepare can.
2.11 can: online with sour milk with carry out can after jam mixes.
2.12 refrigeration after-ripening: the material after the can about 24 hours of time, promptly obtains the sour milk products of present embodiment in 2 ℃～6 ℃ refrigeration after-ripening.
The sour milk products of present embodiment, product special flavour and mouthfeel are all good, and have the good shelf-life, can be 2 ℃～6 ℃ refrigerations more than 28 days.
The stirred yoghurt of embodiment 3, a kind of strengthened collagen peptides and production method thereof
One, composition of raw materials:
White granulated sugar 7%, pectin 0.12%, starch 0.5%, gelatin 0.2%, lactic acid bacteria fermenting agent 0.009%, collagen peptide 0.1%, FOS 0.8%, lowfat milk surplus.
Raw material standard:
Lowfat milk: fat content is about 1.0%, protein content about 3.4%;
Starch: available from national starch company, model PUREFLO;
Pectin: but available from Si Bikai company, model M106;
Gelatin: available from Beijing lotus China great achievement company;
Lactic acid bacteria fermenting agent: available from Danisco A/S BJ Rep Office, model YL-B01;
Collagen peptide: mainly be that skin, bone and tendon etc. with ox are the hydrolysate of the collagen produced of raw material, molecular weight mainly is distributed as about 5000 dalton;
Each material performance index meets the correlated quality standard-required.
Two, produce the sour milk of present embodiment according to following stirred yoghurt process:
1. technological process:
Former milk check → batching and the standardization → preheating → degassing → homogeneous → sterilization → cooling → inoculation, stirring → heat-preservation fermentation → cooling → can → refrigeration after-ripening
2. description of the process:
2.1 milk check: be primarily aimed at sense organ, acidity, fat, protein, real milk solids, mingle, several indexs such as antibiotic detect.
2.2 prepare burden and standardization: skim milk is mixed making it become standardized milk according to index with whole milk.Standardized milk is warmed up to 50～60 ℃, adds stabilizing agent and white granulated sugar (stabilizing agent can mix with the part white granulated sugar in advance, dissolves dispersion in order to abundant), add collagen peptide then, and stir about 15 minutes, fully change material.Squeeze into an amount of milk constant volume after materialization is good as required, the milk material that obtains preparing.
2.3 preheating: the above-mentioned milk material for preparing is preheated to 65～70 ℃ through sterilization machine.
2.4 the degassing: the milk material outgases through degassing tank after the preheating.
2.5 homogeneous: the homogeneous under 150～170Bar pressure of the milk material after the degassing.
2.6 sterilization: the milk material behind the homogeneous was 95 ℃ of sterilizations 300 seconds.
2.7 cooling: the milk material cooling after the sterilization is cooled to 42 ℃～44 ℃.
2.8 inoculation: cooled milk material is in entering Yoghourt fermentation jar process, with lactobacillus acidophilus, Bifidobacterium and streptococcus thermophilus, online joining in the milk material of lactobacillus bulgaricus while, and in fermentation tank, stirred 15～20 minutes, bacterial classification is distributed in the milk material equably.
2.9 insulation: with postvaccinal material 40 ℃～42 ℃ following heat-preservation fermentations 4～6 hours.
2.10 cooling: when treating that the acidity of material reaches 72～78 ° of T in the fermentation tank, sour milk is cooled to 20～24 ℃, squeezes in the sour milk surge tank and prepare can.
2.11 can: the sour milk after the cooling carries out can under the requirement that meets semi-finished product acidity.
2.12 refrigeration after-ripening: the material after the can about 24 hours of time, promptly obtains the sour milk products of present embodiment in 2 ℃～6 ℃ refrigeration after-ripening.
The solidification type yoghourt of embodiment 4, a kind of strengthened collagen peptides and production method thereof
One, composition of raw materials:
White granulated sugar 6%, pectin 0.08%, starch 0.4%, gelatin 0.3%, lactic acid bacteria fermenting agent 0.009%, collagen peptide 0.5%, FOS 0.5%, whole milk surplus.
Raw material standard:
Whole milk: fat content 3.4%, protein content 3.1%;
Starch: available from national starch company, model PUREFLO;
Pectin: but available from Si Bikai company, model M106;
Gelatin: available from Beijing lotus China great achievement company;
Lactic acid bacteria fermenting agent: available from Danisco A/S BJ Rep Office, model YL-B01;
Collagen peptide: mainly be that skin, bone and tendon etc. with ox are the hydrolysate of the collagen produced of raw material, molecular weight mainly is distributed as about 5000 dalton;
Each raw material (comprising white granulated sugar, FOS etc.) performance indications meet the correlated quality standard-required.
Two, produce the sour milk of present embodiment according to following solidification type yoghourt process:
1. technological process:
The former milk check → batching → preheating → degassing → homogeneous → sterilization → cooling → inoculation → can → heat-preservation fermentation → cooling → refrigeration after-ripening
2. description of the process:
2.1 milk check: be primarily aimed at sense organ, acidity, fat, protein, real milk solids, mingle, several indexs such as antibiotic detect.
2.2 batching: whole milk is warmed up to 50～60 ℃, adds stabilizing agent and white granulated sugar (stabilizing agent can mix with the part white granulated sugar in advance, dissolves dispersion in order to abundant), add collagen peptide then, and stir about 15 minutes, fully change material.Squeeze into an amount of milk constant volume after materialization is good as required, the milk material that obtains preparing.
2.3 preheating: the above-mentioned milk material for preparing is preheated to 65～70 ℃ through sterilization machine.
2.4 the degassing: the milk material outgases through degassing tank after the preheating.
2.5 homogeneous: the homogeneous under 150～170Bar pressure of the milk material after the degassing.
2.6 sterilization: the milk material behind the homogeneous was 95 ℃ of sterilizations 300 seconds.
2.7 cooling: the milk material cooling after the sterilization is cooled to 42 ℃～44 ℃.
2.8 inoculation: cooled milk material is in entering Yoghourt fermentation jar process, with lactobacillus acidophilus, Bifidobacterium and streptococcus thermophilus, online joining in the milk material of lactobacillus bulgaricus while, and in fermentation tank, stirred 15～20 minutes, bacterial classification is distributed in the milk material equably.
2.9 can: postvaccinal sour milk carries out sterile filling.
2.10 insulation: with the material after the can 40 ℃～43 ℃ following heat-preservation fermentations 4～6 hours.
2.11 cooling: when the acidity for the treatment of material reaches 72～78 ° of T, sour milk is cooled to 20～24 ℃.
2.12 refrigeration after-ripening: the material after the can about 24 hours of time, promptly obtains the sour milk products of present embodiment in 2 ℃～6 ℃ refrigeration after-ripening.
The mouthfeel of the sour milk of strengthened collagen peptides and local flavor experiment
According to GB 19302-2003 method, the sour milk products that 1～4 production obtains to the embodiment of the invention carries out mouthfeel and local flavor is judged experiment.Main examination by sensory organs project: structural state (having or not whey to separate hardness, uniform and smooth degree, toughness etc.), color and luster, mouthfeel, sour-sweet degree, local flavor etc.The number of participating in the experiment is totally 28 people, and the sour milk products sample to embodiment 1, embodiment 2, embodiment 3, embodiment 4 carries out subjective appreciation respectively.Sensory evaluation scores standard such as following table 1.Experimental result is recorded in following table 2.
Table 1
| Scoring item | Standards of grading | Score |
| Color and luster | The even milky of natural yogurt color and luster, jam sour milk have the peculiar color and luster of jam | 1 |
| Structural state | Structural state is good, and stirred yoghurt is thinless, matter structure exquisiteness, and no clear liquid is separated out, solidification type yoghourt matter structure exquisiteness, smooth, not loose | 1 |
| Mouthfeel | The milk base is fine and smooth, smooth | 1 |
| Local flavor | The distinctive natural fragrance of sour milk, that adds jam has jam peculiar taste, a free from extraneous odour | 1 |
| Sour-sweet degree | Sour-sweet ratio is appropriate | 1 |
| Total points | 5 |
Table 2
| Scoring item | Average mark | |||
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | |
| Color and luster | 0.9 | 0.92 | 1 | 1 |
| Structural state | 0.94 | 0.92 | 0.89 | 0.87 |
| Mouthfeel | 0.86 | 0.95 | 0.91 | 0.92 |
| Local flavor | 0.93 | 0.9 | 0.9 | 0.87 |
| Sour-sweet degree | 0.85 | 0.86 | 0.84 | 0.82 |
| Average mark | 4.48 | 4.55 | 4.54 | 4.48 |
Subjective appreciation is the result show: the product mouthfeel of 4 embodiment of the present invention is smooth, fine and smooth, the original flavor product has the pure natural fragrance of sour milk, and the jam sour milk has added the peculiar mouthfeel and the fine local flavor of jam, moderately sour and sweet.Especially what deserves to be mentioned is, and the product of the embodiment of the invention 1,2,3 has overcome the shortcoming that general low fat sour milk structural state is thin, mouthfeel is not full, low fat sour milk product structural state stiff appropriateness of the present invention, delicate mouthfeel is smooth, local flavor is aromatic, for having the high-quality sour milk of edible joyful sense and effects of beautification and nourishing face.
The study on the stability experiment of the sour milk of strengthened collagen peptides
The embodiment of the invention 1～4 is produced the sour milk products sample that obtains store 4～6 ℃ of insulations, results of regular determination acidity, and observe the outward appearance structural state, to investigate the stability of sour milk of the present invention.Experimental result is recorded in following table 3.
Table 3
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | |||||
| Storage time | Acidity | Apparent condition | Acidity | Apparent condition | Acidity | Apparent condition | Acidity | Apparent condition |
| After the can | 72 °T | Fine and smooth, smooth, no bleed, local flavor, good mouthfeel | 76 °T | Fine and smooth, smooth, no bleed, local flavor, good mouthfeel | 75 °T | Fine and smooth, smooth, no bleed, local flavor, good mouthfeel | 72 °T | Fine and smooth, smooth, no bleed, local flavor, good mouthfeel |
| 7 days | 87 °T | Fine and smooth, smooth, no bleed, local flavor, good mouthfeel | 84 °T | Fine and smooth, smooth, no bleed, local flavor, good mouthfeel | 84 °T | Fine and smooth, smooth, no bleed, local flavor, good mouthfeel | 85 °T | Fine and smooth, smooth, no bleed, local flavor, good mouthfeel |
| 12 days | 90 °T | Fine and smooth, smooth, local flavor, good mouthfeel | 88 °T | Fine and smooth, smooth, no bleed, local flavor, good mouthfeel | 92 °T | Fine and smooth, smooth, no bleed, local flavor, good mouthfeel | 93 °T | Fine and smooth, smooth, no bleed, local flavor, good mouthfeel |
| 28 days | 94 °T | Fine and smooth, smooth, there is not bleed substantially, local flavor, good mouthfeel | 96 °T | Fine and smooth, smooth, no bleed, local flavor, good mouthfeel | 95 °T | Fine and smooth, smooth, bleed but do not influence quality, local flavor, good mouthfeel slightly | 95 °T | Fine and smooth, smooth, no bleed, local flavor, good mouthfeel |
The skin makeup effect experiment of the sour milk of strengthened collagen peptides
Skin makeup effect at the sour milk of strengthened collagen peptides of the present invention is tested.Wherein, the experimenter is that 24 ages were 28～36 years old city white collar women, adopt the sour milk products of embodiment 2, give the experimenter 2 glasss of (100g/ cup) products of taking food every day, (experimenter all has the eating habit of edible commercially available yoghourt before accepting test after 28 days to continue feed, and in 28 days of acceptance test of the present invention, except that the sour milk products of feed embodiment 2, do not take other commercially available yoghourts, and during ingesting other eating habits with accept test before not identical), detect its skin of face moisture, oil content, elasticity (during detection, experimenter's face is not all smeared cosmetics), and compare with the skin test data that participate in before the feed sour milk test of the present invention.The MC900 model skinanalysis apparatus of German Courage+Khazaka (CK) company is adopted in test, and evaluation criterion sees also following table 4.24 experimenters' test result sees also following table 5 in the experiment.
Table 4
| Moisture | ＜30 | Lack of water |
| 30～50 | Do partially | |
| ＞50 | The moisture abundance | |
| Oil content | ＜33 | Dryness |
| 33～66 | Neutral | |
| ＞66 | Oiliness | |
| Elasticity | ＜40％ | Poor flexibility |
| 40％～70％ | Elasticity is moderate | |
| ＞70％ | Elasticity is better |
Table 5
| Tester's sequence number | Before the feeding experiment | Behind the feeding experiment | ||||
| Moisture | Oil content | Elasticity % | Moisture | Oil content | Elasticity % | |
| 1 | 27.6 | 75 | 64 | 44.4 | 42 | 66.7 |
| 2 | 50.5 | 70.5 | 80.3 | 55.5 | 43 | 80 |
| 3 | 39 | 62 | 54.7 | 39.5 | 79 | 74 |
| 4 | 45.8 | 29 | 68 | 57.1 | 54 | 74.3 |
| 5 | 31.5 | 86 | 72.5 | 39.2 | 51 | 81.5 |
| 6 | 37 | 85 | 79.5 | 41.8 | 73 | 65.7 |
| 7 | 21 | 74 | 65.5 | 42.3 | 69 | 73.5 |
| 8 | 34 | 74 | 64 | 40.9 | 58 | 67.5 |
| 9 | 38.5 | 6.5 | 72.2 | 32.1 | 13 | 70.3 |
| 10 | 32.7 | 53 | 71.7 | 25.4 | 36 | 63.5 |
| 11 | 26 | 80 | 74 | 36.5 | 75 | 85 |
| 12 | 19.8 | 83 | 68 | 40 | 73 | 69 |
| 13 | 41 | 77 | 79.5 | 40.4 | 54 | 74 |
| 14 | 38.3 | 14 | 76.2 | 43.6 | 21 | 65 |
| 15 | 46.3 | 59 | 76.7 | 44.1 | 79 | 63.5 |
| 16 | 41 | 6 | 62.3 | 27.8 | 73 | 65.3 |
| 17 | 39.4 | 71 | 58.3 | 44.4 | 68 | 74.5 |
| 18 | 40.1 | 30 | 69.8 | 59 | 43 | 79 |
| 19 | 44 | 54 | 71.7 | 39.9 | 73 | 73 |
| 20 | 34.8 | 66 | 73.3 | 41.8 | 50 | 82.2 |
| 21 | 37 | 74 | 71.7 | 41.2 | 70 | 75 |
| 22 | 29.3 | 63 | 75 | 33 | 38 | 80.3 |
| 23 | 48.7 | 58 | 68.8 | 42.2 | 21 | 71.7 |
| 24 | 38.1 | 75 | 71.7 | 41.9 | 81 | 67.7 |
Can draw from the data statistics of table 5: 24 experimenters are at the sour milk products of the edible embodiment of the invention 2 after 28 days, moisture of skin improvement rate 75%, and wherein lack of water skin about 92% improves; Skin oil improvement rate 80%, wherein 48.3% Oily changes neutral skin into; Skin elasticity improvement rate 70.8%.Show that the edible sour milk of the present invention of longer-term has comparatively significant skin makeup effect.
Claims (10)
1. sour milk, this sour milk is to be primary raw material with milk, and adds collagen peptide as nutrition fortifier, the product of making through strain fermentation.
2. sour milk according to claim 1, wherein, the addition of described collagen peptide in the sour milk raw material is 0.1wt%～3wt%.
3. sour milk according to claim 1, wherein, the molecular weight of described collagen peptide is 2000～6000 dalton.
4. sour milk according to claim 1, wherein, described fermented bacterium is lactobacillus acidophilus, Bifidobacterium, streptococcus thermophilus and lactobacillus bulgaricus.
5. sour milk according to claim 1, wherein, also comprise the vitamin E of vitamin C, the 1～2mg/100g of vitamin A, the 12～24mg/100g of 0.1%～1% FOS, 200～333IU/100g, in 5%～15% the jam one or more during the raw material of this sour milk is formed.
6. sour milk according to claim 1, wherein, described milk is lowfat milk, skim milk or whole milk.
7. sour milk according to claim 1 wherein, also comprises in an amount of stabilizing agent, carbohydrate, the flavoring essence one or more during the raw material of this sour milk is formed.
8. the method for each described sour milk of production claim 1～7, the method comprising the steps of:
Each raw material is mixed homogeneous, sterilization, inoculation, fermentation, can, after-ripening according to the raw material proportioning.
9. method according to claim 8, wherein, described inoculation step is that lactobacillus acidophilus, Bifidobacterium, streptococcus thermophilus and lactobacillus bulgaricus are joined in the material after the sterilization simultaneously.
10. according to Claim 8 or 9 described methods, wherein, the inoculum concentration of described bacterial classification is 0.007wt%～0.012wt%, 40～42 ℃ of fermentation temperatures, fermentation time 4～6 hours.
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