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Sweet corn Kefir fermented milk and production method thereof

The technology of kefir fermented milk and kefir starter is applied in the field of sweet corn kefir fermented milk and its production. hardening effect

Inactive Publication Date: 2010-05-19
王蕊
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, yogurt inevitably has a sour taste, which makes it difficult for many people to accept this taste and flavor.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] According to the above technical scheme, pretreat sweet corn juice, prepare sterilized skim milk, prepare sweet corn kefir starter, prepare compound stabilizer, blend, homogenize, inoculate, can, ferment, and post-ripen to obtain a finished product .

[0032] in:

[0033] The strain activation for preparing the sweet corn kefir starter is: inoculate according to the weight ratio of kefir freeze-dried strains and sterilized skim milk at 3:100, cultivate at 25°C for 24 hours until the skim milk solidifies, and the strains are successfully activated ;

[0034] The preparation of sweet corn kefir starter is: inoculate with the mixed solution of domesticated kefir bacteria, sterilized and cooled sweet corn juice and fresh milk (5:5 in parts by weight), and the inoculation amount is in parts by weight A mixture of 100 is used to inoculate 3 parts of Kefir bacteria.

[0035] Blending and homogenization are as follows: mix the prepared sweet corn juice 2, fresh milk 10, whit...

Embodiment 2

[0038] According to the above technical scheme, pretreat sweet corn juice, prepare sterilized skim milk, prepare sweet corn kefir starter, prepare compound stabilizer, blend, homogenize, inoculate, can, ferment, and post-ripen to obtain a finished product .

[0039] in:

[0040] The strain activation for preparing the sweet corn kefir starter is: inoculate according to the weight ratio of kefir freeze-dried strain and sterilized skim milk at 5:100, cultivate at 25°C for 18 hours until the skim milk solidifies, and the strain activation is successful ;

[0041] The preparation of sweet corn kefir starter is: inoculate with the mixed solution of domesticated kefir bacteria, sterilized and cooled sweet corn juice and fresh milk (5:5 in parts by weight), and the inoculation amount is in parts by weight A mixture of 100 is used to inoculate 5 parts of kefir strains.

[0042]Blending and homogenization are as follows: mix the prepared sweet corn juice 4, fresh milk 10, white gran...

Embodiment 3

[0045] According to the above technical scheme, pretreat sweet corn juice, prepare sterilized skim milk, prepare sweet corn kefir starter, prepare compound stabilizer, blend, homogenize, inoculate, can, ferment, and post-ripen to obtain a finished product .

[0046] in:

[0047] The strain activation for preparing the sweet corn kefir starter is: inoculate according to the weight ratio of kefir freeze-dried strain and sterilized skim milk at 4:100, cultivate at 25°C for 20 hours until the skim milk solidifies, and the strain activation is successful ;

[0048] The preparation of sweet corn kefir starter is: inoculate with the mixed solution of domesticated kefir bacteria, sterilized and cooled sweet corn juice and fresh milk (5:5 in parts by weight), and the inoculation amount is in parts by weight A mixture of 100% was used to inoculate 4 parts of Kefir bacteria.

[0049] Blending and homogenization are as follows: mix the prepared sweet corn juice 3, fresh milk 10, white ...

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PUM

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Abstract

The invention provides a sweet corn Kefir fermented milk and a production method thereof; the sweet corn Kefir fermented milk is prepared from the following components: fresh milk, sweet corn juice, white granulated sugar, sweet corn Kefir fermenting agent and a compound stabilizer, wherein, the rate of the components in parts by weight is as follows: 10:(2-4):(0.6-0.8):(0.3-0.5):(0.02-0.03). The production method comprises the following steps: preprocessing the sweet core into juice; activating and domesticating strains to prepare the sweet corn Kefir fermenting agent; preparing the compound stabilizer; blending, homogenizing, inoculating, canning, fermenting and after-ripening. The selected sweet corn Kefir strain can generate amino acid with stronger capacity, generate a large amount of Vitamin B, is restrained on acid generation capacity, has high nutritional value, is easy for human body to absorb, can not induce acidemia of human body after being drunk for a long term, is beneficial to people with poor stomach and intestine function to drink and absorb; compared with other acidic dairy products, the selected sweet corn Kefir strain has no essence ingredient, low acidity and softness, peculiar flavour of the sweet corn, mellow, fine and smooth mouthfeel, is easier to be accepted for people and adds drinking interests.

Description

technical field [0001] The invention relates to fermented milk and its production technology, in particular to sweet corn kefir fermented milk and its production method. Background technique: [0002] As we all know, milk is rich in various nutrients. Infants and young children without breast milk supply can survive by feeding on cow's milk; drinking cow's milk during the growth and development stage of teenagers can supplement nutrition; taking cow's milk is also the best choice for patients to recover their physical strength and the middle-aged and elderly people to strengthen their bodies. As long as conditions permit at present, it is common for people to drink milk in their daily life. However, some substances in milk are not easy to be digested and absorbed by the human body, especially for those with poor gastrointestinal function, after taking milk, they will cause symptoms such as diarrhea due to poor digestion and absorption. Scientists' research and analysis hav...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/133
Inventor 王蕊高翔
Owner 王蕊
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