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Normal-temperature fermented milk and preparation method thereof

A technology for fermenting and fermenting milk at room temperature, which is applied in the field of fermented milk and can solve the problems of whey precipitation, poor flavor and stability of fermented milk, etc.

Active Publication Date: 2015-01-07
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the commonly used secondary sterilization method is pasteurization. After pasteurization, the flavor and stability of fermented milk are poor, and whey precipitation is prone to occur during storage.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

no. 1 example

[0020] raw material:

[0021] Raw milk: 946 kg;

[0022] Stabilizer: 12 kg, composed of hydroxypropyl distarch phosphate and agar at a weight ratio of 9:3;

[0023] Cream: 1 kg;

[0024] White sugar: 50 kg;

[0025] Whey protein powder: 1 kg.

[0026] Preparation:

[0027] 1. After mixing the stabilizer and white sugar, add it to the raw milk on-line, and keep it warm at 10-20°C for 8 minutes to obtain the premix liquid;

[0028] 2. Add cream and whey protein powder to the premix liquid, and mix with a mixer for 12 minutes to obtain a mixture liquid;

[0029] 3. Homogenize the mixed material liquid, the temperature of homogenization is 35-45°C, and the pressure is 150-180bar, to obtain the homogenized material liquid;

[0030] 4. Sterilize the homogenized feed liquid at a temperature of 85-95°C for 5 minutes to obtain the sterilized feed liquid;

[0031] 5. Inoculate 50 grams of starter (purchased from Tianjin Binhai Jebsen Specialty Chemical Co., Ltd., product number Y...

no. 2 example

[0036] raw material:

[0037] Raw milk: 933 kg;

[0038] Stabilizer: 15 kg, composed of hydroxypropyl distarch phosphate, agar and low-ester pectin in a weight ratio of 12:1.5:1.5;

[0039] Cream: 2 kg;

[0040] White sugar: 60 kg;

[0041] Whey protein powder: 5 kg.

[0042] Preparation:

[0043] 1. After mixing the stabilizer and white sugar, add it to the raw milk on-line, and keep it warm at 20-30°C for 13 minutes to obtain the premix liquid;

[0044] 2. Add cream and whey protein powder to the premix liquid, and mix with a mixer for 18 minutes to obtain a mixture liquid;

[0045] 3. Homogenize the mixture, the homogenization temperature is 45-55°C, the pressure is 110-170bar, and the homogenized feed liquid is obtained;

[0046] 4. Sterilize the homogenized feed liquid at a temperature of 95-100°C for 3 minutes to obtain the sterilized feed liquid;

[0047] 5. Inoculate 180 grams of starter (purchased from Tianjin Binhai Jebsen Specialty Chemical Co., Ltd., product...

no. 3 example

[0052] raw material:

[0053] Raw milk: 919 kg;

[0054] Stabilizer: 17 kg, composed of hydroxypropyl distarch phosphate, agar and low-ester pectin in a weight ratio of 13:2:2;

[0055] Cream: 3 kg;

[0056] White sugar: 70 kg;

[0057] Whey protein powder: 8 kg.

[0058] Preparation:

[0059] 1. After mixing the stabilizer and white sugar, add it to the raw milk on-line, and keep it warm at 30-40°C for 13 minutes to obtain the premix liquid;

[0060] 2. Add cream and whey protein powder to the premix liquid, and mix with a mixer for 22 minutes to obtain a mixture liquid;

[0061] 3. Homogenize the mixture, the homogenization temperature is 55-65°C, the pressure is 140-170bar, and the homogenized feed liquid is obtained;

[0062] 4. Sterilize the homogenized feed liquid at a temperature of 100-110°C for 2 minutes to obtain the sterilized feed liquid;

[0063] 5. Inoculate 100 grams of starter (purchased from Tianjin Binhai Jebsen Specialty Chemical Co., Ltd., product nu...

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PUM

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Abstract

The invention provides a method for preparing fermented milk at normal temperature, which includes mixing raw materials and then fermenting to obtain fermented milk, and sterilizing the fermented milk, wherein the sterilization method is variable temperature ultrasonic sterilization, and variable temperature ultrasonic sterilization is divided into two types according to the temperature change of materials. Three stages: Heating stage: start to heat the material from 5 to 20°C, the heating time is 30 to 960 seconds, and the end temperature of the heating is 60 to 80°C; and holding stage: the holding time is 30 to 120 seconds. The prepared room temperature fermented milk has good flavor and stability, and whey precipitation is not easy to occur during storage.

Description

technical field [0001] The invention relates to fermented milk, in particular to fermented milk which can be stored at normal temperature and a preparation method thereof. Background technique [0002] Fermented milk is loved by consumers because of its unique flavor and rich nutrition. However, the short shelf life of fermented milk has always been a problem that plagues people. In addition, transportation, storage and sales all need cold chain tracking, which makes a series of quality problems such as post-acidification often appear at the end of the market. [0003] Therefore, in order to develop fermented milk that can be stored for a long time at room temperature, secondary sterilization technology is the key; that is, after the fermented milk is fermented and matured, a second sterilization treatment is performed to kill the contaminating bacteria in the fermented milk, especially yeast and mold, and inactivate lactic acid bacteria at the same time, which can not onl...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/12
Inventor 李洪亮吴秀英李志伟贾迪薛建斌武春雨
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD