Sour milk

Abstract

The invention relates to non-fermentation type sour milk and a preparation method thereof. The non-fermentation type sour milk uses fresh cow milk as principal raw material. After being hydrolyzed by The invention relates to non-fermentation type sour milk and a preparation method thereof. The non-fermentation type sour milk uses fresh cow milk as principal raw material. After being hydrolyzed bymilk sugar, the cow milk is pasteurized and concentrated in vacuum to be 40 percent of the original volume. After the cow milk is cooled, probiotic powder is added. The invention has the core that tramilk sugar, the cow milk is pasteurized and concentrated in vacuum to be 40 percent of the original volume. After the cow milk is cooled, probiotic powder is added. The invention has the core that transglutaminase is added at an optimal temperature; under the action of the transglutaminase, milk protein is connected together to form a protein network, thereby a uniform stable gelatin system is easnsglutaminase is added at an optimal temperature; under the action of the transglutaminase, milk protein is connected together to form a protein network, thereby a uniform stable gelatin system is easily formed; delta-gluconolactone is then added, and the gelatin system and the delta-gluconolactone are heated at 35-40 DEG C in a water bath way for 2 to 3 hours so that the uniform, stable and exquiily formed; delta-gluconolactone is then added, and the gelatin system and the delta-gluconolactone are heated at 35-40 DEG C in a water bath way for 2 to 3 hours so that the uniform, stable and exquisite non-fermentation type sour milk like a quark can be obtained. The invention has simple preparing process, no requirement for fermentation, and full utilization of resources. The non-fermentationsite non-fermentation type sour milk like a quark can be obtained. The invention has simple preparing process, no requirement for fermentation, and full utilization of resources. The non-fermentationtype sour milk can be used as a base to develop various products, such as corn non-fermentation type sour milk for breakfast, jelly non-fermentation type sour milk, and the like, and can satisfy the rtype sour milk can be used as a base to develop various products, such as corn non-fermentation type sour milk for breakfast, jelly non-fermentation type sour milk, and the like, and can satisfy the requirements of consumers in nutrition, mouthfeel, texture, and the like.equirements of consumers in nutrition, mouthfeel, texture, and the like.

Description

technical field [0001] The invention belongs to the technical field of dairy products, and relates to non-fermented yoghurt with strong milk flavor, in particular to non-fermented yoghurt and a preparation method thereof. Background technique [0002] Yogurt products are rich in nutrients. With the gradual improvement of modern people's requirements for quality of life, the national yogurt market has expanded rapidly. In 2007, the total sales of yogurt reached 330 million liters. It can be seen from the milk market penetration rate that yogurt and fresh milk are developing very rapidly. Compared with 2006, the market penetration rate in 2007 increased by about 12% and 10% respectively, showing the vitality of rapid development. Other yogurt products currently on the market tend to be more Western-style, and the products have a strong sour taste, which is not easy for many Chinese people to accept. In response to this market demand, the present invention makes full use of t...

AI Technical Summary

Problems solved by technology

Other yogurt products currently on the market are more inclined to Western flavors. The products have a strong sour taste, which is not easy for many Chinese people to accept.

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