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Red date fermented milk product and preparation method thereof

A technology for fermented dairy products and red dates, applied in dairy products, milk preparations, applications, 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: 2012-04-04
JIANGSU JUNLEBAO DAIRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to overcome the problem of single flavor of fermented milk and endow fermented milk with more flavor and nutritional value, the present invention provides a fermented jujube-flavored jujube-flavored milk product, so that fermented milk has more nutritional and health value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Raw milk treatment: Inspect the raw milk according to GB6914-86 "Fresh Milk Purchasing Standard", filter it with a 100-mesh sieve, and use a centrifuge to remove impurities; then, after heating, cool it down to 4°C to 6°C for later use.

[0022] (2) Blending: the milk obtained in step 1 is used to dissolve auxiliary materials with milk before homogenization, that is, white sugar, pectin, and jujube juice are added to the milk while stirring, fully dissolved and mixed.

[0023] (3) Heat the prepared milk to 55-60°C, homogenize: the homogenization pressure is 15Mpa-20Mpa, then sterilize at a temperature of 95-97°C for 300 seconds; then cool down to 38°C-43°C.

[0024] (4) Fermentation: Add Lactobacillus bulgaricus to the milk liquid for fermentation, the fermentation temperature is 38-43°C, the fermentation time is 4-6 hours, until the acidity reaches 75-85. Stir after T to break the emulsification and stop the fermentation;

[0025] (5) Cooling and canning: After th...

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PUM

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Abstract

The invention discloses a red date fermented milk product and a preparation method thereof, belonging to a fermented milk product. The red date fermented milk product is prepared by blending, homogenizing, sterilizing, cooling and fermenting the following raw materials in parts by weight: 300-950 parts of raw milk, 50-500 parts of red date juice, 1-100 parts of sweetening agent, 0-700 parts of water, 1-20 parts of leaven and 2-10 parts of pectin. The invention has the beneficial effects: the red date fermented milk product can be endowed with the flavor of fermented milk red dates, and the defect of single fermented milk flavor is overcome; and moreover, the nutritional ingredients of red dates and the nutritional ingredients of fermented milk complement, so that the fermented milk has higher nutritional health-care value.

Description

technical field [0001] The invention relates to a fermented milk product, in particular to a jujube fermented milk product and a preparation method thereof. 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 production is a biotransformation process in which milk is used as the base material to ferment lactose to produce lactic acid; although certain flavor substances are produced during the fermentation process, the flavor is mainly milky and sour; overall, the flavor is relatively simple , can not meet the requirements of consumers in general. Jujube is rich in a variety of amino acids, vitamins and minerals necessary for the human body, and also rich in cyclic adenosine monophosphate (CAMP), cyclic guanosine monophosphate (CGMP), fructose, oligosaccharide flavonoids, triterpenoids, etc. , has a variety of health functions. Among them, cyclic adenosine...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133
Inventor 朱宏吕加平王世杰王西朴
Owner JIANGSU JUNLEBAO DAIRY
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