Fermented milk with reduced sourness and method for producing same
A production method and technology of fermented milk, which are applied in the directions of bacteria, dairy products, lactobacilli used in food preparation, etc., can solve the problems of strong sourness and the like
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Embodiment 1
[0024] Mix 42.0kg of raw milk, 8.0kg of skimmed milk powder (Meiji Dairy), and 5.0kg of sugar (Meiji Food Ingredients Company) with 45.0kg of water. In this way, raw milk (yogurt mixture) is obtained. This raw milk was heat-sterilized at a temperature of 95°C for 5 minutes and then cooled to 43°C.
[0025] In order to achieve a content of 2% by weight, lactic acid bacteria baking powder (a mixed culture of Lactobacillus bulgaricus JCM1002T and Streptococcus thermophilus ATCC19258) was added to the raw milk. A 0.15% by weight phytic acid aqueous solution (50% by weight of Tsukino Food Industry) was added to 100% by weight of raw milk (fermentation raw material) to which lactic acid bacteria fermentation powder was added. Then, the raw milk was fermented in the tank at a temperature of 43°C. When the lactic acid acidity (acidity) reaches about 0.85%, the yogurt curd is crushed and cooled to 10°C or less to prepare (produce) fermented milk. In addition, the acidity is measured as...
Embodiment 2
[0030] According to the formula of Table 1A, raw milks with different sour components were prepared to obtain samples 1-1 to 1-6.
[0031] [Table 1A]
[0032] Table 1A Formula table of fermented milk (raw milk) with different types of sour ingredients
[0033]
[0034] As shown in Table 1A, sample 1-1 and sample 1-2 contain gluconic acid as an acid component. Samples 1-3 and 1-4 contain phytic acid as an acid component. Samples 1-5 and 1-6 contained gluconic acid and phytic acid as acid components. These obtained samples 1-1 to 1-6 were fermented at a temperature of 43°C. The fermentation time and the acidity change of the fermented milk (raw milk) are shown in Table 1B.
[0035] [Table 1B]
[0036] Table 1B Changes in acidity of fermented milk (raw milk) with different types of sour ingredients during fermentation (43°C)
[0037]
[0038] It can be seen from Table 1B that regardless of the above-mentioned samples 1-1 to 1-6, when the fermentation time is 3 hours, the acidity is 0.65...
Embodiment 3
[0048] Using the formula of Table 2A, raw milks with different sour components were prepared to obtain samples 2-1 to 2-2. Sample 2-1 is a sample of an existing product, and sample 2-2 is a sample for a control experiment. Comparing sample 2-2 with sample 2-3, it can be seen that although sample 2-3 contains more acid components, the pH of sample 2-3 is also lower than that of sample 2-2. This is believed to be due to the fact that gluconic acid has a lower pH than lactic acid. The obtained samples 2-1 to 2-3 were fermented at a temperature of 43°C. Table 2B shows the fermentation time and the acidity and pH changes of the fermented milk (raw milk).
[0049] [Table 2A]
[0050] Table 2A The formula table of fermented milk (raw milk) with different types of sour ingredients
[0051]
[0052] [Table 2B]
[0053] Table 2B Changes in acidity and pH during fermentation (43°C) of fermented milk (raw milk) with different types of sour ingredients
[0054]
[0055] It is known from Table 2...
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