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Instant preparation and drinking method for fresh fermented dairy product

A technology for fresh and dairy products, applied in the field of preparation and packaging of fermented milk products, can solve the problems of weakened taste, unfavorable health of consumers, loss of nutrition, etc., and achieve the effect of fresh quality, convenient operation and saving packaging

Inactive Publication Date: 2011-04-20
应德贵
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this way, when the fermented milk product reaches the hands of consumers, it will take a long time for the fermentation to be completed, which will cause the loss of nutrition and weaken the taste, which is not conducive to the health of consumers.

Method used

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  • Instant preparation and drinking method for fresh fermented dairy product
  • Instant preparation and drinking method for fresh fermented dairy product
  • Instant preparation and drinking method for fresh fermented dairy product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] This embodiment is a method for instant preparation and immediate drinking of milk yogurt; the fresh emulsion is milk, and the starter is a mixture of Lactobacillus bulgaricus (L.bulgaricus) and Streptococcus thermophilic lactis (S.themophilus). In the mixture, the weight ratio of Lactobacillus bulgaricus and Streptococcus thermophilic lactis is 1-2:1, preferably 2:1; The weight ratio of the mixture is 1:50-400, preferably 1:50;

[0029] The leavening agent is in powder form, also in paste form, or in liquid form;

[0030] The preparation method of described milk yogurt is:

[0031] The milk is stored in the fermentation and edible integrated packaging container 1, and the starter used in the fermentation process is packaged separately in a starter container 2, and the starter container 2 is integrated with the fermentation and consumption The above-mentioned milk has been sterilized; the above-mentioned milk has been sterilized before leaving the factory, and all ind...

Embodiment 2

[0038] This embodiment is a method for instant preparation and immediate drinking of goat milk yogurt; the fresh emulsion is goat milk, and the starter is a mixture of Lactobacillus bulgaricus and Streptococcus thermophilic lactis. In the mixture of bacteria, Lactobacillus bulgaricus, The weight ratio to Streptococcus thermophilic lactis is 1-2:1, preferably 2:1; the weight ratio of the milk to the mixture of Lactobacillus bulgaricus and Streptococcus thermophilic lactis is 1:50 ~400, preferably 1:200;

[0039] The preparation method of the goat milk yogurt is shown in Example 1, the difference is:

[0040] Such as image 3 As shown, the fermentation and edible integrated packaging container 1 is a flat cup with a volume of 500ml; the insertable structure 3 is a plastic film;

[0041] Such as Figure 4 As shown, the starter container 2 is a sealed plastic bag filled with gas, and one end is a pressure-opening structure 4; the pressure-opening structure 4 is a looser seal. ...

Embodiment 3

[0045]This embodiment is an improved solution based on embodiment 2, which is a method for instant preparation and immediate drinking of goat milk yoghurt.

[0046] The preparation method of described goat's milk yoghurt is referring to embodiment 2, difference is:

[0047] Such as Figure 5 As shown, the fermenting and edible integrated packaging container 1 is a house-shaped box with a volume of 1000ml; the insertable structure 3 is a reserved opening; the reserved opening is equipped with a cover 5, and the described The cover 5 can be freely removed from the reserved opening; the function of the cover 5 is to seal the reserved opening and isolate the environment inside and outside the integrated fermentation and edible packaging container.

[0048] Described starter container 2 is a sealed plastic tube;

[0049] Injecting the fermenting agent into the fermented and edible integrated packaging container refers to firstly removing the cover 5 from the reserved opening; and...

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Abstract

The invention aims to provide an instant preparation and drinking method for a fresh fermented dairy product. In the method, fresh milk is stored in an integrated fermentation and eating packaging container; a leaven used in fermentation is packaged separately in a leaven container; the leaven container is stored together with the integrated fermentation and eating packaging container; the fresh milk is disinfected; before the dairy product is eaten, the leaven is injected into the integrated fermentation and eating packaging container, and mixed with the fresh milk for fermentation; fermentation is performed at the temperature of between 20 and 45 DEG C for 3 to 10 hours; and the product can be drunk after fermentation. The fermented dairy product obtained by the method can be drunk instantly, is fresh and contributes to body health; the dairy product can be fermented in the integrated fermentation and eating packaging container, so that packages are saved and environmental protection is promoted; and the method has simple and convenient operation steps and is easy to grasp.

Description

Technical field: [0001] The invention belongs to the field of preparation and packaging of fermented milk products, and in particular relates to a method for instant preparation and immediate drinking of fresh fermented milk products; the method uses a packaging container integrating fermentation and consumption for fermentation treatment: the fresh emulsion and the starter are separately packaged , before eating, inject the starter into the fermentation and edible integrated packaging container for fermentation treatment to obtain the fresh fermented milk product. Background technique: [0002] At present, the fermented milk products sold on the market, such as yogurt, yogurt, and sour soy milk, are all fermented in the workshop of the factory and then transported to the store for sale. Like this, when this fermented milk product arrives in consumer's hands, the time apart from fermentation is relatively long, can cause the loss of nutrition and the weakening of mouthfeel, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/12A23C9/123A23C11/10B65D85/72B65D81/32A23L11/50A23L11/65
Inventor 应德贵
Owner 应德贵
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