Red date fermentation dairy food and method for making same

A technology of fermented milk products and jujubes, which is applied in dairy products, food preparation, milk preparations, etc., can solve the problem of single flavor of fermented milk and achieve the effect of making up for the single flavor

Inactive Publication Date: 2008-12-24
JUNLEBAO DAIRY GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] In order to overcome the problem of single flavor of fermented milk, the present invention provides a fermented...

Method used

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  • Red date fermentation dairy food and method for making same

Examples

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Effect test

Embodiment 1

[0036] This example is to prepare jujube yoghurt with high protein content. The ingredients are as follows: 910 parts of raw milk, 0.5 part of jujube juice concentrated six times, 0.1 part of direct-injection starter, 10 parts of modified starch, and 80 parts of white sugar.

[0037] The production method of the jujube yoghurt in this embodiment is: the raw milk is qualified according to GB6914-86 "Standard for Purchasing Raw Milk". , Jujube juice into the milk, fully dissolved and mixed, the initial ingredients are completed, then homogenized, sterilized, cooled to 42°C, inoculated with direct-throwing starter, fermented with long acid to 78°T, stirred to break the emulsion, and terminate the fermentation , then lower the temperature to 25°C, and pack in cans to obtain the finished product.

Embodiment 2

[0039] This example is to prepare jujube yoghurt with normal protein content. The ingredients are as follows: 840 parts of raw milk, 5 parts of jujube juice concentrated six times, 0.1 part of direct investment starter, 4 parts of sodium carboxymethylcellulose (CMC), white sand 40 parts of sugar, 0.2 parts of AK sugar, 110 parts of purified water.

[0040]The preparation method of the jujube yoghurt of the present embodiment is: the raw milk is qualified according to GB6914-86 "Fresh Milk Purchasing Standard", after pre-treatment, 840 parts are taken, and the ingredients are combined with ingredients before fermentation and ingredients after fermentation; first Add white sugar, AK sugar, and jujube juice to the milk while stirring, fully dissolve and mix well, and the initial batching is completed, then homogenize, sterilize, cool down to 42°C, inoculate direct-type starter, and ferment long acid to 80°C °T, stir to break the emulsion, and stop the fermentation; at the same ti...

Embodiment 3

[0042] This example is to prepare a jujube active lactic acid bacteria beverage with a protein of 1.0. The ingredients are: 400 parts of raw milk, 10 parts of jujube juice concentrated six times, 0.1 part of direct-injection starter, and 4 parts of sodium carboxymethylcellulose (CMC). , 40 parts of white sugar, 0.2 part of AK sugar, 550 parts of purified water.

[0043] The preparation method of the jujube yogurt of this embodiment is: the raw milk is qualified according to GB6914-86 "Raw Milk Purchasing Standard", after pretreatment, 400 parts are taken, and the batching method is used for batching after fermentation; Quality, sterilization, cooling down to 42°C, inoculation of direct-throwing starter, fermentation of long acid to 90°T, stirring to break the emulsion, and termination of fermentation; at the same time, take 550 parts of purified water and heat to 95°C to mix CMC, white sugar, and AK sugar Jujube juice is added into water while stirring, fully dissolved and mix...

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Abstract

The invention relates to a red-date fermented milk product and a preparation method thereof. The product contains the ingredients of raw milk, fermentation agent, stabilizer added prior to fermentation and or stabilizer added after fermentation as well as sweeting agent and/or water. The product also contains jujube juice. According to the mixture ratio, the product contains 300-950 proportions of the raw milk, 1-500 proportions of the jujube juice,1-100 proportions of the sweeting agent and 0-700 proportions of the water; the raw materials are achieved by blending, homogenizing,sterilizing, cooling and fermentation. The fermented milk prepared bu the invention has the flavor of red date, and the fermented milk is more favorable to nourishment and healthcare.

Description

technical field [0001] The invention relates to a dairy product, in particular to a fermented dairy product. Background technique [0002] Fermented milk refers to the general term for a class of products obtained by fermenting lactose in milk with microorganisms. Fermented milk decomposes lactose in raw milk to produce glucose and galactose, which are further converted into lactic acid and other organic acids. Galactose can participate in the synthesis of cerebrosides and nerve substances in young children; proteolytic enzymes produced by lactic acid bacteria hydrolyze proteins to produce Peptides and essential amino acids; lactic acid salts of Ca, P, Fe and other elements with high absorption rate formed in yogurt can also prevent rickets in infants and osteoporosis in the elderly; fermented milk also has the ability to regulate the human intestinal microbiota Balance, inhibit the production of harmful bacteria in the intestinal tract, reduce the cholesterol level in the ...

Claims

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Application Information

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IPC IPC(8): A23C9/133A23L1/212A23L1/29A23L19/00A23L33/00
Inventor 魏立华尹艳军潘丽王世杰崔富昌王红叶康志远宋敏王东泽苏海涛潘健存郭慧李丽华张利斌
Owner JUNLEBAO DAIRY GRP CO LTD
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