Gas-producing fermented milk and flavored fermented milk and production method thereof

A fermented milk and flavor technology, applied in dairy products, milk preparations, applications, etc., can solve the problems of unsuitable production by halal enterprises and restrictions on the number of people who eat it, and achieve the effect of unique texture, good stability, and refreshing taste

Active Publication Date: 2018-03-23
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The similar foreign product is kefir product, which is a compound fermented milk formed by dozens of lactic acid bacteria and yeasts. However, because this product produces alcohol during the fermentation process, the number of people who eat it is limited, and it is not suitable for production in halal enterprises.

Method used

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  • Gas-producing fermented milk and flavored fermented milk and production method thereof
  • Gas-producing fermented milk and flavored fermented milk and production method thereof
  • Gas-producing fermented milk and flavored fermented milk and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] 1. Raw material formula (measured in 1000g):

[0035] Raw milk: 909.992g; White sugar: 90g; Mixed fermented strains (mixing ratio of Lactococcus lactis subsp. cremoris, Leuconostoc, Lactococcus lactis subsp. diacetyl and Lactococcus lactis subsp. lactic acid = 0.5:1: 1:0.5): 0.008g.

[0036] 2. Production method:

[0037] 1. Stir and disperse the raw milk (fresh milk) and white sugar in the ingredients at 65°C for 30 minutes at high speed to mix evenly;

[0038] 2. The mixed material is degassed and homogenized at 65°C and 18MP pressure;

[0039] 3. The homogenized mixed material is sterilized at 95°C for 300s;

[0040] 4. Cool the sterilized material to 30°C, add fermentation strains, stir and mix evenly;

[0041] 5. Ferment at 30°C for 18 hours, the acidity reaches 74°T, stir to break the emulsion, cool down to stop the fermentation;

[0042] 6. Pour the fermented material into a buffer tank and fill it to obtain the gas-producing flavor fermented milk product of...

Embodiment 2

[0045] 1. Raw material formula (measured in 1000g):

[0046] Raw milk: 935.787g; White sugar: 60g; Starch: 4g; Pectin: 0.2g; Mixed fermentation strains (Lactococcus lactis subsp. Mixing ratio of subspecies=1:3:2:1): 0.009g; Lactobacillus bulgaricus: 0.002g; Streptococcus thermophilus: 0.002g.

[0047] 2. Production method:

[0048] 1. Mix all the ingredients except for the strains at 70°C for 25 minutes at high speed to mix evenly;

[0049] 2. The mixed material is degassed and homogenized at 68°C and 20MP pressure;

[0050] 3. The homogenized mixture is sterilized at 110°C for 10 minutes;

[0051] 4. Cool the sterilized material to 35°C, add fermentation strains, stir and mix evenly;

[0052] 5. Ferment at 35°C for 14 hours, the acidity reaches 76°T, the emulsion is broken and the temperature is lowered to stop the fermentation;

[0053] 6. Pour the fermented material into a buffer tank and fill it to obtain the gas-producing flavor fermented milk product of this embodim...

Embodiment 3

[0056] 1. Raw material formula (measured in 1000g):

[0057] Raw milk: 957.385g; white sugar: 40g; modified starch: 2g; agar: 0.2g; pectin: 0.4g; mixed fermentation strains (Lactococcus lactis subsp. species and Lactococcus lactis subspecies lactic acid = 1.5:4:2.5:1): 0.01g; Bifidobacterium lactis 0.005g.

[0058] 2. Production method:

[0059] 1. All the ingredients except for the bacteria were stirred and dispersed at 68°C for 25 minutes to mix them evenly;

[0060] 2. The mixed material is degassed and homogenized at 65°C and 20MP pressure;

[0061] 3. The homogenized mixed material is sterilized at 121°C for 4s;

[0062] 4. Cool the sterilized material to 37°C, add fermentation strains, stir and mix evenly;

[0063] 5. Ferment at 37°C for about 12 hours, and when the acidity reaches 78°T, break the emulsion and cool down to stop the fermentation;

[0064] 6. Pour the fermented material into a buffer tank and fill it to obtain the gas-producing flavor fermented milk p...

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PUM

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Abstract

The invention provides aerated fermented milk and flavored fermented milk and a preparation method thereof. The gas-producing fermented milk is made from raw fresh milk or reconstituted milk, which is sterilized and inoculated, including the fermentation of Lactococcus lactis subsp. It is a product containing fine air bubbles made by fermenting agent strains. The gas-producing flavored fermented milk is made from more than 80% raw fresh milk or reconstituted milk, and other raw materials are added, sterilized and inoculated including Lactococcus lactis subsp. Lactococcus lactis subspecies lactic acid starter culture fermented products containing fine air bubbles. The product of the present invention uses special lactic acid bacteria to ferment to produce carbon dioxide and special flavor. Most of the gas in the product exists in the form of microbubbles, has a refreshing taste and unique texture, and is suitable for drinking by various people.

Description

technical field [0001] The invention relates to fermented milk, flavored fermented milk and a production method thereof, in particular to gas-producing fermented milk, flavored fermented milk and a production method thereof, belonging to the technical field of fermented milk products. Background technique [0002] According to the definition in GB19302-2010, fermented milk is a product made from raw cow (goat) milk or milk powder, which is sterilized and fermented with a reduced pH value. Flavored fermented milk is made of more than 80% raw cow (goat) milk or milk powder, and other raw materials are added. After sterilization and fermentation, the pH value is reduced, and food additives and nutrients are added or not added before or after fermentation. Products made from fortifiers, fruits and vegetables, grains, etc. [0003] Gas-producing fermented milk and gas-producing flavored fermented milk are a new type of dairy products containing gas (mainly carbon dioxide) obtain...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/127
Inventor 王明娜史丽洁尹小静
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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