Fermented milk base material, whey-removed flavored fermented milk, raw material composite as well as preparation methods thereof

A technology of de-whey flavor and raw material composition, which is applied in the field of fermented milk base materials, can solve the problems of loss of heat-sensitive nutrients, poor taste of fermented milk, and inability to satisfy lactose, etc., and achieve stable texture and good water retention , low lactose content, enhance the effect of fullness

Active Publication Date: 2013-12-11
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is that, in order to solve the defects in the prior art such as poor taste of fermented milk, loss of heat-sensitive nutritional components, large production energy c

Method used

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  • Fermented milk base material, whey-removed flavored fermented milk, raw material composite as well as preparation methods thereof
  • Fermented milk base material, whey-removed flavored fermented milk, raw material composite as well as preparation methods thereof
  • Fermented milk base material, whey-removed flavored fermented milk, raw material composite as well as preparation methods thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0062] Embodiment 1, a kind of whey-free flavor fermented milk and its preparation method

[0063] 1. Raw material formula:

[0064] Fermented milk base 93.0%, sucrose syrup 7.0%

[0065] The performance indicators of each raw material meet the requirements of conventional quality standards in this field.

[0066] Two, produce the product of the present embodiment according to following process method:

[0067] 1. Process flow:

[0068] Raw milk inspection→standardization→homogenization→sterilization→cooling→inoculation, fermentation→demulsification→centrifugal whey removal→back-end ingredients (adding sucrose syrup)→smoothing treatment→cooling→filling and sealing→refrigeration and post-cooking

[0069] 2. Process description:

[0070] 2.1 Acceptance of raw milk: fat ≥ 3.1%, protein ≥ 2.85%, 72% alcohol test negative, acidity 12°T ~ 18°T, impurity ≤ 4mg / kg, milk temperature ≤ 4°C, normal boiling; sensory, pollutants And antibiotic residues and other indicators meet the st...

Embodiment 2

[0083] Embodiment 2, a kind of whey-free flavor fermented milk and its preparation method

[0084] 1. Raw material formula:

[0085] Fermented milk base 88.7%, cream 4.3%, sucrose syrup 7.0%

[0086] The performance indicators of each raw material meet the requirements of conventional quality standards in this field.

[0087] Two, produce the product of the present embodiment according to following process method:

[0088] 1. Process flow:

[0089] Raw milk inspection→standardization→homogenization→sterilization→cooling→inoculation, fermentation→demulsification→centrifugal whey removal→back-end ingredients (adding sucrose syrup and cream)→smoothing treatment→cooling→filling and sealing→refrigerated and cooked

[0090] 2. Process description:

[0091] 2.1 Acceptance of raw milk: fat ≥ 3.1%, protein ≥ 2.85%, 72% alcohol test negative, acidity 12°T ~ 18°T, impurity ≤ 4mg / kg, milk temperature ≤ 4°C, normal boiling; sensory, pollutants And antibiotic residues and other indicat...

Embodiment 3

[0104] Embodiment 3, a kind of whey-free flavor fermented milk and its preparation method

[0105] 1. Raw material formula:

[0106] Fermented milk base 80.7%, cream 3.3%, fructose syrup 4.0%, pineapple jam 12.0%

[0107] The performance indicators of each raw material meet the requirements of conventional quality standards in this field.

[0108] Two, produce the product of the present embodiment according to following process method:

[0109] 1. Process flow:

[0110] Raw milk acceptance→standardization→homogenization→sterilization→cooling→inoculation, fermentation→demulsification→centrifugation to remove whey→back-end ingredients (adding cream, fructose syrup)→smoothing treatment→cooling→adding pineapple jam→filling and sealing→ Refrigerated

[0111] 2. Process description:

[0112] 2.1 Acceptance of raw milk: fat ≥ 3.1%, protein ≥ 2.85%, 72% alcohol test negative, acidity 12°T ~ 18°T, impurity ≤ 4mg / kg, milk temperature ≤ 4°C, normal boiling; sensory, pollutants And ...

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Abstract

The invention discloses a fermented milk base material, whey-removed flavored fermented milk, a raw material composite as well as preparation methods of the fermented milk base material, the whey-removed flavored fermented milk and the raw material composite. The preparation method of the fermented milk base material comprises the following steps: (1) homogenizing standard skimmed milk; (2) pasteurizing emulsion; (3) fermenting the emulsion to obtain a curd; and (4) stirring the curd and removing whey by a whey separator, wherein the whey separator is a centrifugal machine with parameters as follows: relative centrifugal force of 500-4000, centrifugation time of 5-30 minutes and centrifugation temperature of 38-45 DEG C. The raw material composite of the whey-removed flavored fermented milk contains the fermented milk base material and sweet substances. The preparation method of the whey-removed flavored fermented milk comprises the steps of mixing the fermented milk base material with the sterilized sweet substances, and performing smoothing. The whey-removed flavored fermented milk has improved nutritive value, improved taste texture, enhanced stability and enhanced water-retaining property, and can well meet the requirements of consumers suffering from lactose intolerance.

Description

technical field [0001] The invention relates to a fermented milk base material, whey-free flavored fermented milk, a raw material composition and a preparation method. Background technique [0002] The change of lifestyle and the acceleration of the rhythm in modern society have prompted more and more people to have higher quality requirements for food. They hope that food can not only provide sufficient nutrition, but also satisfy the pleasure of taste buds. With the enhancement of public health awareness, fermented milk is favored by consumers for its good taste and physiological functions. Consumers also increasingly hope to taste natural, healthy, mellow and delicious fermented dairy products. [0003] At present, in the batching section of dairy production, heat treatment is used for concentration, which consumes a lot of energy and can easily destroy the biological activity of heat-sensitive nutrients (lactoferrin, immunoglobulin) in milk. Heat concentration will also...

Claims

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Application Information

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IPC IPC(8): A23C9/123A23C9/13
Inventor 王豪徐致远郭本恒刘振民沈玲廖文艳韩梅应杰周方方吕昌勇章慧
Owner BRIGHT DAIRY & FOOD
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