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Low-temperature fermented milk as well as raw material composition and preparation method thereof

A raw material composition and low-temperature fermentation technology, applied in dairy products, milk preparations, applications, etc., can solve the problems of difficulty in meeting the health and nutrition demands of consumers in remote areas, short shelf life, etc., and achieve safety without toxic side effects , natural anti-corrosion effect, and the effect of reducing after-sales complaints

Active Publication Date: 2014-11-19
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to provide a low-temperature fermented milk with a long shelf life, in order to overcome the short shelf life of products in the current low-temperature fermented milk market, which is difficult to meet the demands of consumers in remote areas for health and nutrition. Raw material composition and its preparation method

Method used

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  • Low-temperature fermented milk as well as raw material composition and preparation method thereof
  • Low-temperature fermented milk as well as raw material composition and preparation method thereof
  • Low-temperature fermented milk as well as raw material composition and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] 1. Raw material formula:

[0057] Whole milk 92.122%, sucrose 7.0%, modified starch 0.6%, agar 0.07%, pectin 0.2%, fermentation bacteria (Lactobacillus bulgaricus and Streptococcus thermophilus) 0.006%, Lactobacillus casei LC2W 0.002%.

[0058] The performance indicators of each raw material meet the requirements of conventional quality standards in this field.

[0059] Two, produce the product of the present embodiment according to following process method:

[0060] 1. Process flow:

[0061] Acceptance of raw milk→standardization of raw milk→ingredients→homogenization→sterilization→cooling→fermentation→turning tanks to cool→filling→refrigerating and then ripening

[0062] 2. Process description:

[0063] 2.1 Acceptance of raw milk: acceptance according to the standard requirements of GB19301.

[0064] 2.2 Raw milk standardization: The standardized indicators should meet the requirements of the factory's internal control indicators. Whole-fat raw milk is standardiz...

Embodiment 2

[0075] 1. Raw material formula:

[0076] Whole milk 92.12%, sucrose 7.0%, modified starch 0.6%, agar 0.07%, pectin 0.2%, fermentation bacteria (Lactobacillus bulgaricus and Streptococcus thermophilus) 0.006%, Lactobacillus casei LC2W 0.004%.

[0077] The performance indicators of each raw material meet the requirements of conventional quality standards in this field.

[0078] Two, produce the product of the present embodiment according to following process method:

[0079] 1. Process flow:

[0080] Acceptance of raw milk→standardization of raw milk→ingredients→homogenization→sterilization→cooling→fermentation→turning tanks to cool→filling→refrigerating and then ripening

[0081] 2. Process description:

[0082] 2.1 Acceptance of raw milk: acceptance according to the standard requirements of GB19301.

[0083] 2.2 Raw milk standardization: The standardized indicators should meet the requirements of the factory's internal control indicators. Whole-fat raw milk is standardize...

Embodiment 3

[0094] 1. Raw material formula:

[0095]Whole milk 91.841%, sucrose 7.0%, modified starch 0.6%, gelatin 0.3%, pectin 0.15%, mono- and diglyceride fatty acid ester 0.1%, fermentation bacteria (Lactococcus lactis subsp. , Lactococcus lactis subsp. diacetyl, Leuconostoc enterococci subsp. enterica, Bifidobacterium bifidum and Lactobacillus acidophilus) 0.005%, Lactobacillus casei LC2W 0.004%.

[0096] The performance indicators of each raw material meet the requirements of conventional quality standards in this field.

[0097] Two, produce the product of the present embodiment according to following process method:

[0098] 1. Process flow:

[0099] Acceptance of raw milk→standardization of raw milk→ingredients→homogenization→sterilization→cooling→fermentation→turning tanks to cool→filling→refrigerating and then ripening

[0100] 2. Process description:

[0101] 2.1 Acceptance of raw milk: acceptance according to the standard requirements of GB19301.

[0102] 2.2 Raw milk st...

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Abstract

The invention discloses a low-temperature fermented milk as well as a raw material composition and a preparation method thereof. The raw material composition of the low-temperature fermented milk comprises raw material milk, a sweetener, a thickener, fermentation bacteria and 0.001%-0.006% of probiotics, and does not contain a preservative, wherein the percentage of the raw materials is the mass ratio of the raw material composition of the low-temperature fermented milk, and the probiotics are lactobacillus casei LC2W. The preparation method comprises the following steps: (1) uniformly mixing the raw material milk with the temperature of 40-45 DEG C, the sweetener and the thickener; (2) homogenizing emulsion obtained in the step (1) and pasteurizing; (3) cooling emulsion obtained in the step (2), uniformly mixing with the fermentation bacteria and the probiotics, and fermenting to obtain curd at the temperature of 35-42 DEG C; (4) overturning a vat for cooling, and pumping into a storage vat; (5) filling and sealing. According to the low-temperature fermented milk, the shelf life of the low-temperature fermented milk is remarkably prolonged, relatively high viable bacterium level is maintained, and meanwhile, the specific taste and nutrition of the fermented milk are kept.

Description

technical field [0001] The invention belongs to the field of fermented milk product processing, and in particular relates to low-temperature fermented milk with long shelf life, its raw material composition and its preparation method. Background technique [0002] With the continuous improvement of living standards, people's awareness of healthy eating has gradually increased. In various nutritious diets, fermented milk is widely consumed due to its variety of flavors and textures, high-quality protein and active probiotics and other nutrients. While enjoying delicious food, it can improve body functions and regulate intestinal flora. favored by those. [0003] Through the analysis of the current fermented milk market, it is found that most of the low-temperature fermented milk has a shelf life of less than one month. The length of the shelf life is limited by various factors such as the intensity of heat treatment, the hygienic conditions of the filling process, the stora...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23C9/137
Inventor 王豪郭本恒刘振民徐致远章慧沈玲应杰杨博崴
Owner BRIGHT DAIRY & FOOD
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