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

A technology for inflatable kefir and fermented dairy products, applied in dairy products, milk preparations, applications, etc., can solve the problems of restricting the effective promotion of products, product deterioration, and poor quality, and achieves elimination of bad yeast odor and homogenization. The effect of enhancing mobility and promoting growth and reproduction

Inactive Publication Date: 2015-04-29
SHANDONG DEYI DAIRY IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Embodiment 1 (based on 1 ton of product)

[0036] (1) Ingredients, homogenization, and sterilization: heat 914.4kg of raw milk to 55°C, add 80kg of sucrose, 5.0kg of hydroxypropyl distarch phosphate, 0.3kg of pectin, and 0.3kg of isomaltooligosaccharide, and heat it at 55°C Stir at low speed for 5 minutes, homogenize at 57±2°C and 19±1Mpa, sterilize at 95±2°C for 5 minutes, add 0.3kg of rum essence after cooling to 30°C, and prepare kefir product fermentation pre-material liquid;

[0037] (2) Inoculation of starter: add 200DCU starter FloraFit to the kefir fermentation feed liquid obtained in step (1) TM For MK01, ferment at 30±2°C for 9 hours, the pH value reaches 4.4, stop the fermentation when the titrated acidity is 70°T, lower the temperature, and carry out secondary homogenization under the conditions of 15±1°C and 15±1Mpa;

[0038] (3) Sterilization and filling: sterilize the semi-finished product obtained in step (2) after secondary homogenization at 95±2°C f...

Embodiment 2

[0039] Embodiment 2 (based on 1 ton of product)

[0040](1) Ingredients, homogenization, and sterilization: heat 933.3kg of raw milk to 55°C, add 60kg of sucrose, 0.05kg of aspartame, 0.05kg of acesulfame potassium, 5.0kg of hydroxypropyl distarch phosphate, and 0.3kg of fruit Glue, 0.3kg agar, 0.5kg fructo-oligosaccharide, 0.5kg galacto-oligosaccharide, stirred at 55°C at low speed for 5min, homogenized at 57±2°C, 19±1Mpa, sterilized at 95±2°C for 5min After being cooled to 30°C, 0.5kg of grapefruit essence was added to prepare the pre-fermentation feed liquid of kefir products;

[0041] (2) Inoculation of starter: add 200DCU starter FloraFit to the kefir fermentation feed liquid obtained in step (1) TM For MK 01, ferment at 30±2°C for 9 hours, when the pH value reaches 4.5, stop the fermentation when the titrated acidity is 72°T, lower the temperature, and carry out secondary homogenization at 15±1°C and 15±1Mpa;

[0042] (3) Sterilization and filling: sterilize the semi-...

Embodiment 3

[0043] Embodiment 3 (based on 1 ton of product)

[0044] (1) Ingredients, homogenization, and sterilization: heat 913.0kg of raw milk to 58°C, add 60kg of sucrose, 20kg of fructose syrup, 6.0kg of physically modified starch, and 1.0kg of xylooligosaccharide, and stir at a low speed of 58°C for 5 minutes. Homogenize at 57±2°C and 19±1Mpa, sterilize at 95±2°C for 5 minutes, cool to 30°C and add 0.3kg of peach essence to prepare kefir product fermentation feed liquid;

[0045] (2) Inoculation of starter: add 200DCU starter FloraFit to the kefir fermentation feed liquid obtained in step (1) TM For MK 01, ferment at 30±2°C for 10 hours, the pH value reaches 4.6, stop the fermentation when the titrated acidity is 75°T, lower the temperature, and carry out secondary homogenization under the conditions of 15±1°C and 15±1Mpa;

[0046] (3) Sterilization and filling: sterilize the semi-finished product obtained in step (2) after secondary homogenization at 95±2°C for 20 seconds, cool t...

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PUM

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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 ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123A23C9/13
Inventor 王培亮栾庆刚徐晓娟宋泽元王哲陈璇孙倩
Owner SHANDONG DEYI DAIRY IND
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