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Flavored fermented milk with uniformly suspended particles and preparation method thereof

A technology for suspended particles and fermented milk, applied in dairy products, milk preparations, applications, etc., can solve problems such as inhomogeneous suspended particles, achieve a good sense of reality, optimize production links, and avoid energy loss.

Active Publication Date: 2012-07-04
HEBEI BROS ILONG FOOD TECH LLC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention provides a flavored fermented milk that can evenly suspend particles, which can overcome the defect that the prior art cannot uniformly suspend particles in a solidified state; in addition, the invention also provides a preparation method for the fermented milk

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] a. Ingredients and quantity: 20.0kg whole milk powder, 10.0kg whey protein concentrate, 90.0kg sucrose sweetener, compound emulsified thickener (using gelatin, acetylated distarch phosphate, pectin, agar ester and glyceryl monostearate) 5.0kg, mixed evenly, dissolved with 500kg of milk at 60°C and stirred for 15min, then quantified to 1000Kg with milk, mixed evenly, and the obtained material liquid was set aside;

[0024] b. Homogenization and sterilization: Cool the feed liquid obtained in step a to below 10°C, set aside, then homogenize at 20mPa / 60°C, sterilize at 95°C for 300s, and use the obtained feed liquid for later use;

[0025] c. Inoculation and fermentation: Cool the material obtained in step b to 41-43°C, sprinkle the strains (Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium, Lactobacillus acidophilus) 250DCU (active unit of the flora), Mix for 20 minutes, ferment at 42°C, and control the acidity at the end point at 70°T;

[0026] d. De...

Embodiment 2

[0029] a. Ingredients and quantity: 10.0kg of skim milk powder, 10.0kg of concentrated whey protein, 0.15kg of sucrose sweetener, compound emulsified thickener (using gelatin, hydroxypropyl distarch phosphate, pectin, seaweed Diacetyl tartaric acid mono(diglyceride compound) 8.0kg, mixed evenly, dissolved with 500kg skimmed milk at 60°C and stirred for 15-20min, then quantified to 1000Kg with whole milk, mixed evenly, and the obtained material liquid was set aside;

[0030] b. Homogenization and sterilization: Cool the feed liquid obtained in step a to below 10°C, set aside, then homogenize at 20mPa / 60°C, sterilize at 95°C for 300s, and use the obtained feed liquid for later use;

[0031] c. Inoculation and fermentation: Cool the material obtained in step b to 41-43°C, sprinkle in 250DCU of strains (Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium, Lactobacillus acidophilus), mix for 20min, and heat at 42°C Down fermentation, the terminal acidity is contro...

Embodiment 3

[0035] a. Ingredients and quantity: 20.0kg of skimmed milk powder, 80.4kg of sucrose sweetener, compound emulsifying thickener (using gelatin, hydroxypropyl distarch phosphate, pectin, sodium alginate and diacetyl tartaric acid mono (Double) glyceride compound) 10.0kg, mixed evenly, dissolved with 500kg skimmed milk at 60°C and stirred for 15-20min, then quantified to 1000Kg with skimmed milk, mixed evenly, and the obtained material liquid was set aside;

[0036] b. Homogenization and sterilization: Cool the feed liquid obtained in step a to below 10°C, set aside, then homogenize at 20mPa / 60°C, sterilize at 95°C for 300s, and use the obtained feed liquid for later use;

[0037] c. Inoculation and fermentation: Cool the material obtained in step b to 43°C, sprinkle 250 DCU of strains (Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium, Lactobacillus acidophilus), mix for 20 minutes, and ferment at 42°C , the terminal acidity is controlled at 70°T;

[0038] d...

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Abstract

The invention relates to flavored fermented milk with uniformly suspended particles and a preparation method of the flavored fermented milk. The flavored fermented milk is prepared by the following raw materials in parts by weight: 10.0-25.0 weight parts of suspended particles, 0.015-9.0 weight parts of sweeteners with a sweetness as sucrose, 0.5-1.5 weight parts of compound emulsifying thickener, 200-250 DCU of strains, 0.005-0.2 weight parts of essence and the balance as at least one selected from milk, whole milk powder, dried skim milk, whey protein concentrate, condensed milk and anhydrous milkfat, wherein the selected at least one material has a protein content more than or equal to 2.55% (the total amount of the raw materials is 100 weight parts). The fruit particles of the invention can be suspended uniformly in the milk and have a good chewing feeling and real fruit taste, improve the mouthfeel of people who like concretionary yoghurt, thereby providing a wider range of ideas for developing concretionary yoghurt.

Description

technical field [0001] The invention relates to fermented milk and a preparation method thereof, in particular to suspended particle-flavored fermented milk and a preparation method thereof, belonging to the field of dairy product development. Background technique [0002] Fermented milk, short for fermented milk products, is one of the oldest foods for human beings. According to information. Fermented milk has a long history. In the early days, it was produced by boiling the milk of domesticated animals (cows, sheep, goats, buffaloes and camels) and then cooling it down to 40 degrees through natural fermentation. There is no strict definition of fermented milk in our country, but from foreign language materials, the following explanations can be used to describe fermented milk: various dairy products fermented by non-Lactobacillus bulgaricus (and capable of enzymatic hydrolysis). There are usually 3 types of fermented milk: ① lactic acid fermentation; ② yeast - lactic aci...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/137
Inventor 闫晓辉马志梅崔永涛
Owner HEBEI BROS ILONG FOOD TECH LLC
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