Production method for fermented milk through symbiosis of bifidobacterium and yeast
A technology of bifidobacteria, production methods, applied in the direction of dairy products, applications, milk preparations, etc.
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Embodiment 1
[0021] A. Mix raw milk, skimmed milk powder, sucrose, and glucose according to the ratio of raw materials: add 2% skimmed milk powder, 6% sucrose, and 1% glucose to the raw milk, mix them together, and homogenize under a pressure of 15MPa , then heated to 113°C, kept for 5 minutes to sterilize, then cooled to 26°C, and set aside;
[0022] B. Inoculate Bifidobacterium bifidum by 6%, lactic acid yeast by 2% into the raw material obtained in step A, add 0.01% vitamin C after low-temperature sterilization simultaneously, and mix in the fermenter;
[0023] C. Keep the temperature of the fermenter at 26°C and continue to ferment for 140 minutes;
[0024] D. Raise the temperature of the fermenter to 35°C and continue to ferment for 6 hours; finish the fermentation and cool to 8°C;
[0025] E. Fill the cooled fermented liquid obtained in step D, and store it in a cold storage at 1°C to obtain the finished product.
[0026] The finished product that this embodiment obtains, the bifid...
Embodiment 2
[0028] A. Raw material milk, skimmed milk powder, sucrose, and glucose according to the ratio of raw materials: add 6% skimmed milk powder, 12% sucrose, and 3% glucose to the raw material milk, mix together, and homogenize under the pressure of 20MPa , then heated to 117°C, kept for 3 minutes to sterilize, then cooled to 29°C, and set aside;
[0029] B. Inoculate Bifidobacterium bifidum by 8%, lactic acid yeast by 4% into the raw material obtained in step A, add 0.05% vitamin C after low-temperature sterilization simultaneously, and mix in the fermenter;
[0030] C. The temperature of the fermenter is kept at 29° C., and the fermentation is continued for 100 minutes;
[0031] D. Raise the temperature of the fermenter to 39°C and continue to ferment for 4 hours; finish the fermentation and cool to 11°C;
[0032] E. Fill the fermented liquid obtained in step D after cooling, and put it into a cold storage at 5°C for storage, which is the finished product.
[0033] The finished...
Embodiment 3
[0035] A. Raw material milk, skimmed milk powder, sucrose, and glucose according to the raw material ratio: add 4% skimmed milk powder, 10% sucrose, and 2% glucose to the raw material milk, mix together, and homogenize under a pressure of 18MPa , then heated to 115°C, kept for 4 minutes to sterilize, then cooled to 28°C, and set aside;
[0036] B. Inoculate Bifidobacterium bifidum by 7%, lactic acid yeast by 3.5% into the raw material obtained in step A, add 0.03% vitamin C after low-temperature sterilization simultaneously, and mix in the fermenter;
[0037] C. Keep the temperature of the fermenter at 28°C and continue to ferment for 120 minutes;
[0038] D. Raise the temperature of the fermenter to 37°C and continue to ferment for 5 hours; finish the fermentation and cool to 9°C;
[0039] E. Fill the cooled fermented liquid obtained in step D, and put it into a cold storage at 3°C for storage, which is the finished product.
[0040] The finished product that this embodim...
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