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Method for preparing flavored fermented milk by stirring type heat treatment

A fermented milk and stirring-type technology, which is applied in the field of preparation of stirring-type heat-treated flavored fermented milk, can solve the problems of short shelf life, unsound terminal cold chain construction, unacceptable organizational state and taste, etc., and achieves the effect of easy absorption

Inactive Publication Date: 2014-06-04
KUNMING XUELAN MILK
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Fermented milk products Fermented raw milk is more conducive to the absorption of protein and calcium, but fermented milk products need to be stored in cold storage and have a short shelf life. Second, for some people, especially middle-aged and elderly people, drinking at low temperature will stimulate the intestinal tract and cause discomfort
When the low-temperature yogurt is placed at room temperature, the viscosity decreases, whey precipitates, the acidity increases, the pH value decreases, the sweet-sour ratio is unbalanced, the texture and taste are unacceptable, and the commercial value is lost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A method for preparing stirred-type heat-treated flavored fermented milk, which is made of the following raw materials in parts by weight: white granulated sugar 50kg, whey protein powder 10kg, stabilizer (sodium carboxymethylcellulose, modified starch, agar, pectin compounded , the compounding ratio is 8:2:1:1) 20kg, strain 0.03~0.04kg, essence 0.1~0.3kg and antibiotic-free raw milk to 1000kg (about 920kg), the steps are as follows:

[0031] (1) Incoming raw milk inspection;

[0032] (2) Milk cleaning, cooling and storage;

[0033] (3) Warm up 276kg of raw milk to 40-50°C, add all the whey powder, stir for 15-20 minutes, and hydrate for 30 minutes-1 hour to fully dissolve the whey powder to obtain a hydration solution;

[0034] (4) Warm up the water and solution obtained in (3) to 70-75°C, dissolve all white sugar, stabilizer (sodium carboxymethylcellulose, modified starch, agar, pectin, and compound with a weight ratio of 8: 2:1:1), high-speed stirring for 15-20 min...

Embodiment 2

[0042] A method for preparing stirred-type heat-treated flavored fermented milk, which is made of the following raw materials in parts by weight: 100 kg of white granulated sugar, 15 kg of whey protein powder, a stabilizer (sodium carboxymethyl cellulose, modified starch, agar, pectin compounded , the compounding ratio is 3.2:2:1.2:1) 25kg, strain 0.09~0.1kg, essence 0.8~1kg and antibiotic-free milk to 1000kg (about 861kg), the steps are as follows:

[0043] (1) Incoming raw milk inspection;

[0044] (2) Milk cleaning, cooling and storage;

[0045] (3) Warm up 688.8kg of raw milk to 40-50°C, add all the whey powder, stir for 15-20 minutes, and hydrate for 30 minutes-1 hour to fully dissolve the whey powder to obtain a hydration solution;

[0046] (4) Heat the water and solution obtained in (3) to 70-75°C, dissolve all the white sugar, stabilizer (sodium carboxymethylcellulose, modified starch, agar, pectin, and the compounding ratio is 3.2:2 :1.2:1), stir at high speed for 1...

Embodiment 3

[0054] A method for preparing stirred-type heat-treated flavored fermented milk, which is made of the following raw materials in parts by weight: white granulated sugar 60kg, whey protein powder 13kg, stabilizer (sodium carboxymethylcellulose, modified starch, agar, pectin compounded , the compounding ratio is 5:2:1:1) 22kg, strain 0.06kg, essence 0.4kg and antibiotic-free milk to 1000kg, the steps are as follows:

[0055] (1) Incoming inspection of raw milk;

[0056] (2) clean milk, cool and store;

[0057] (3) Heat 498kg of raw milk to 40-50°C, add all the whey powder, stir for 15-20 minutes, and hydrate for 30 minutes-1 hour to fully dissolve the whey powder to obtain a hydration solution;

[0058] (4) Heat the water and solution obtained in (3) to 70-75°C, dissolve all the white sugar and stabilizer, stir at high speed for 15-20 minutes, and cool to 10-20°C;

[0059] (5) Add the remaining 407kg of raw milk to the material obtained in step (4) to make the volume to 1000kg...

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Abstract

The invention discloses a method for preparing flavored fermented milk by stirring type heat treatment. The flavored fermented milk is prepared from the following ingredients in parts by weight: 50-100 parts of white granulated sugar, 10-15 parts of whey protein powder, 20-25 parts of a stabilizer, 0.03-0.1 part of strains, 0.1-1 part of essence, and 1000 parts of milk without antibiotics. The flavored fermented milk stored at normal temperature is normal in texture without whey being separated out and is normal in flavor within the shelf life; within the shelf life, the acidity and the pH value of the flavored fermented milk do not change fundamentally, and an appropriate sour-sweet ratio as well as normal texture and mouthfeel of the flavored fermented milk are maintained, so that yogurt can be stored, sold and drunk at normal temperature; besides, the method can be performed under existing technical conditions without extra equipment investment, and consequently, the method has a significant business value and a big market efficiency space.

Description

technical field [0001] The invention relates to the production of dairy products, in particular to a method for preparing agitated heat-treated flavored fermented milk. Background technique [0002] Fermented milk products Fermented raw milk is more conducive to the absorption of protein and calcium, but fermented milk products need to be stored in cold storage and have a short shelf life. Second, for some people, especially middle-aged and elderly people, drinking at low temperature will stimulate the intestinal tract and cause discomfort. When the low-temperature yogurt is placed at room temperature, the viscosity decreases, whey precipitates, the acidity increases, the pH value decreases, the sweet-sour ratio is unbalanced, the texture and taste are unacceptable, and the commercial value is lost. Contents of the invention [0003] Aiming at the deficiencies in the prior art, the present invention provides a stirred type heat-treated flavored fermented milk, which can b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123
Inventor 高航李中柱杨洋刘海燕李启明朱雅丽岳春生席刚
Owner KUNMING XUELAN MILK
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