Inflatable Kefir drinking-type flavored fermented milk product and preparation method thereof

Abstract

The invention relates to an inflatable Kefir drinking-type flavored fermented milk product and a preparation method thereof, and belongs to the technical field of milk product development. The inflatable Kefir drinking-type flavored fermented milk product is prepared by mixing components, homogenizing, fermenting and introducing CO2, and comprises the following components in parts by weight: 810.0-935.0 parts of raw milk, 0.05-80.0 parts of a sweetener, 0.3-6.0 parts of an emulsifying thickener, 0.3-1.0 part of prebiotics, 200 DCU of a fermenting agent and 0.2-0.5 part of edible essence, wherein the fermenting agent is concentrated lactobacilli FloraFitTM MK 01; the sweetener is sucrose, a sweetener with the sugar content of sucrose or a mixture of sucrose and the sweetener with the sugar content of sucrose. The product prepared by the method is free of bad yeast smell and has mouth feel characteristics of an original product. The preparation method provided by the invention is simple and feasible.

Description

technical field [0001] The invention relates to an inflatable kefir drinkable flavor fermented dairy product and a preparation method thereof, belonging to the technical field of dairy product development. Background technique [0002] Kefir is an alcoholic fermented milk drink made from cow's milk or goat's milk, adding kefir grains containing lactic acid bacteria and yeast or using the essential bacteria in kefir grains as a starter . At present, many areas can use kefir grain starter for domestic or industrial kefir production. Kefir products originated in the North Caucasus region of Russia. In ancient times, local mountain herdsmen poured cow's milk or goat's milk into sheepskin pockets to produce kefir through natural fermentation, and then added cow's milk or goat's milk to the residue to continue fermentation. After long-term fermentation Finally, irregular granular objects are formed in the leather pocket, which are kefir grains. Since then, people have directly ...

AI Technical Summary

Problems solved by technology

[0004] However, pure kefir products rely on yeast to produce gas to produce taste-killing effects. Because of their special flavor, kefir products cannot be well adapted to the tastes of oriental people, especially the bad smell of yeast in them will make people feel sick. Consumers mistakenly believe that the product has deteriorated, which greatly limits the effective promotion of the product; in addition, my country’s national dairy product safety standard GB19302-2010 clearly states that the content limit of yeast in fermented milk products is not more than 100CFU / g (or 100CFU / mL), which limits the use of kefir grains containing yeast in my country, and the production of kefir yoghurt by adding yeast to the product is also subject to certain restrictions, so it is urgent to find a suitable one The method of producing kefir products enables it to eliminate the bad yeasty smell in the product without losing its unique taste-killing characteristics, and the content of yeast in the fermented milk products must meet the national standard