Fermented milk without food additive and preparation method for fermented milk

Abstract

The invention discloses fermented milk without a food additive and a preparation method for the fermented milk, and belongs to the field of dairy product production. The fermented milk without the food additive comprises the following components by mass percent: 85-93 percent of milk, 0.5-5 percent of cheese powder, 0.5-2 percent of whey protein powder and 6-8 percent of sugar, wherein the inoculation amount of a fermenting agent is 1*10<6>-1*10<7>CFU/g, and the sum of the mass percentages of all the components is 100. According to the fermented milk, the protein concentration in the raw milk is increased by adding the natural cheese powder and the whey protein powder, and the problem of granular milk caused by the excessive adding amount of the whey protein powder can be solved; besides, nutrient substances in the cheese is easier to digest and absorb under the fermentation action of microorganisms; compared with the concentrated fermented milk with single flavor, the fermented milk is more easily accepted by customers; streptococcus thermophilus with weaker post-acidification or a yoghurt fermentation agent with weaker post-acidification is selected, so that the filling temperature can be increased, and the loss of viscosity of the fermented milk during filling is reduced.

Description

technical field [0001] The invention belongs to the field of dairy product production, in particular to fermented milk without food additives and a preparation method thereof. Background technique [0002] Yogurt is gradually favored by consumers due to its good flavor and texture characteristics and rich nutritional value. Traditional fermented milk is a sweet and sour food made from milk as the main raw material, adding sweeteners and stabilizers, and then undergoing processes such as homogenization, sterilization, cooling, fermentation and filling. At present, in order to keep the yogurt in a stable state during the sales process and avoid problems such as whey precipitation, most yogurts on the market are added with certain stabilizers, such as pectin, gelatin and agar. [0003] In recent years, food safety issues caused by illegal food additives have attracted widespread attention from consumers. People's consumption concepts have gradually changed from blindly pursuin...

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to solve the problems of low viscosity of fermented milk, precipitation of whey and lack of flavor without adding food additives such as stabilizers and essences, and to provide a milk powder ...