Preparation method for fermented milk

A technology of fermented milk and curd milk, applied in dairy products, milk preparations, applications, etc., to achieve the effects of reducing energy consumption, not easy to spoil, and prolonging the shelf life

Active Publication Date: 2014-03-05
BEIJING SANYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The present invention aims at the shortcomings of the existing long-shelf-life fermented milk production technology, and proposes to introduce an ultra-high pressure sterilization system in the later stage of fermented milk processing to realize secondary low-temperature sterilization of fermented milk, so as to further improve the quality of fermented milk and extend the shelf life of products.

Method used

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  • Preparation method for fermented milk
  • Preparation method for fermented milk

Examples

Experimental program
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Effect test

Embodiment 1

[0030] see figure 1 . Mix 100 parts of qualified raw milk (parts by mass, the same below), 0.1 part of modified starch (modified corn starch, Tianjin Dingfeng Starch Co., Ltd.), 0.1 part of pectin and 2 parts of white granulated sugar. Homogenize at 20MPa, sterilize at 95°C for 5min, add 2 parts of fermented bacteria (1:1 Lactobacillus bulgaricus and Streptococcus thermophilus) after cooling; ferment at 43°C, when the titrated acidity is 85°C, it becomes coagulant Milk, stop fermentation and refrigerate at 5°C for 10 hours before ripening. Then directly fill the fermented milk into composite plastic bags (PET-aluminum foil-PE composite plastic bags), raise the temperature to 30°C, and sterilize the bagged fermented milk with vertical high static pressure sterilization equipment.

[0031] Vertical high static pressure sterilization equipment, pressurized by pure water, also has a heating and heat preservation system to achieve temperature control.

[0032] The working proces...

Embodiment 2

[0034] Use the same method as in Example 1 to mix the qualified raw milk, modified starch, pectin, white sugar and other auxiliary materials evenly, then homogenize at 60°C and 20MPa, and sterilize at 95°C for 5min, add after cooling Two parts of fermented strains (1:1 Lactobacillus bulgaricus and Streptococcus thermophilus) were fermented at 43°C, when the titrated acidity was 85°C, the fermentation was stopped and refrigerated at 6°C for 10 hours to post-ripen. Then the fermented milk is directly filled into a composite plastic bag (PET-aluminum foil-PE composite plastic bag), the bagged fermented milk is heated to 30°C, and sterilized with a vertical high static pressure sterilization equipment.

[0035] Sterilize at 30°C and 500MPa for 10 minutes, then increase the pressure to 600MPa, sterilize for 5 minutes, remove from the working chamber, and air-dry the moisture outside the package.

Embodiment 3

[0037]According to the method of Example 1, after mixing the qualified raw material milk, modified starch, pectin and white sugar and other auxiliary materials evenly, homogenize at 60°C and 20MPa, and sterilize at 95°C for 5min, add fermentation bacteria after cooling bulgaricus and 2 parts of Streptococcus thermophilus, and 0.2 parts of Bifidobacterium) were fermented at 43°C, and the fermentation was terminated when the titrated acidity was 85°C and refrigerated at 4°C for 12 hours before ripening.

[0038] Then directly fill the fermented milk into a composite plastic bag (PET-aluminum foil-PE composite plastic bag), raise the temperature to 30°C, put the bagged fermented milk into a vertical high-pressure chamber, and sterilize at 30°C and 550MPa for 15 minutes Finally, air-dry the outer moisture of the package to obtain the product of this embodiment.

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Abstract

The invention provides a preparation method for fermented milk. The preparation method comprises steps: first, liquid milk, sweetening agents and stabilizing agents are mixed, heated, homogenized, and then sterilized; second, fermenting strains are inoculated to the mixture after sterilization obtained from the first step, and the mixture is fermented into curdled milk; third, the fermentation of the curdled milk is stopped and ripening is carried out; fourth, ultrahigh pressure sterilization is carried out under the pressure of 400-800 MPa. The ultrahigh pressure production method for fermented milk with long quality guarantee period furthest avoids negative influences of second heat sterilization of fermented milk, and reduces energy consumption of industrial production. The beneficial nutritional ingredients in the fermented milk can be completely reserved through the ultrahigh pressure sterilization technology, the texture is improved, the quality guarantee period of the fermented milk is prolonged to 6 months, and the fermented milk is not easy to corrupt.

Description

technical field [0001] The invention belongs to the field of dairy products, and in particular relates to a method for preparing fermented milk. Background technique [0002] Because of its delicious taste and nutrition, fermented milk is in increasing market demand. However, due to the short shelf life of fermented milk, and the cold chain tracking required for transportation, storage and sales, those areas that do not have cold chain conditions cannot enjoy fermented milk. Fermented milk with live bacteria will also cause a series of quality problems such as post-acidification at the end of the market. It can be seen that the development of fermented milk with a long shelf life is extremely important. [0003] Long shelf-life fermented milk is a normal temperature product with a long shelf life and a large market capacity. Therefore, it does not have to be as strict as fresh fermented milk. It is not only in large and medium-sized cities, but also in small towns and econo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 陈历俊胡长利金越姜铁民周伟明
Owner BEIJING SANYUAN FOOD
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