Acidophilus milk and preparation method thereof

Abstract

The invention relates to an acidophilus milk which comprises the following raw materials in parts by weight relative to total 1000 parts: 50-200 parts of nut, 0-200 parts of pulp, 0-200 parts of grain, 0-15 parts of albumen powder, 70-85 parts of white granulated sugar, 0.5-13.5 parts of stabilizing agent, 0-5 parts of edible essence and the balance of fresh milk. 0.02-0.08 activity unit/kilogram lactobacillus is used for fermenting. The nut is selected from filbert, a pine nut, almond, a Chinese chestnut, a pistachio nut, a sunflower seed, a walnut, anacardium occidentale, a lotus seed, peanut and/or armeniaca. The pulp is selected from coconut, strawberry, a yellow peach, blueberry, mulberry, tangerine, raisin, a grape, cherry, a mango, rubus corchorifolius and/or aloe vera gel. The grain is selected from barley, oat, wheat, rye, buckwheat, rice, wheat seed, broomcorn and maize. A preparation method of the acidophilus milk comprises the steps of inspecting raw milk, mixing, metering volume, homogenizing, sterilizing, cooling, vaccinally fermenting, adding, inspecting and refrigerating. The invention is convenient for the transport and storage of products and ensures the uniformity and completion of added substances.

Description

technical field [0001] The invention relates to yoghurt, in particular to yoghurt containing nuts and other solid substances and a preparation method thereof, belonging to the technical field of dairy products. Background technique [0002] In order to improve the nutritional value and mouthfeel of yogurt, other ingredients are often added to yogurt. For example, in the third issue of "Walnut Yogurt Production Technology" in 1995, walnuts were added to milk for fermentation to make finished products. This product is generally called set yogurt. As early as many years ago, when the technology was not very developed, this product was generally produced. The characteristics of this product are: short shelf life, unstable product state, and not easy to transport. Because it is fermented in a container, the fermented product will be easily damaged after being bumped during transportation, and water will appear. "Production and Formula Screening of Compound Yogurt" published in t...

AI Technical Summary

Problems solved by technology

This kind of product is generally called set yogurt. As early as many years ago, when the technology was not very developed, this kind of product was generally made. The characteristics of this kind of product are: short shelf life, unstable product state, and not easy to transport

Because it is fermented in a container, the state of the fermented product will be easily damaged after being bumped during transportation, and water will appear.

"Production and Formula Screening of Compound Yogurt" published in the tenth issue of Contemporary Animal Husbandry in 2005 discloses the process of making compound yogurt. This process is easy to implement in the laboratory, but it is very possible to realize it in large-scale production. Small

First, white sugar, strawberry juice and walnuts are added to the product for fermentation, without any treatment, white sugar is easily contaminated

Secondly, in the field of small-scale processing, products can be refrigerated and eaten directly after fermentation, but it is difficult to achieve in industrialization

Taking a 5-ton mixing tank for ordinary production as an example, the added walnuts and strawberries cannot be without any particles. When they are added to the milk, they will gradually settle to the bottom of the tank during the fermentation process. After the end of the fermentation, the mixer cannot Mix all the fruit pieces evenly

Filling into the product does not guarantee the presence of fruit particles in every cup