Leisure dairy product and preparation method thereof

Abstract

The invention provides a leisure dairy product, which comprises the following raw materials by taking every 1000 weight parts of raw materials: 10-200 weight parts of raw bovine colostrum or fermented milk, 30-200 weight parts of sweet taste material, 400-800 weight parts of milk solid, 20-80 weight parts of starch, 2-20 weight parts of raising agent, 0.1-1 weight part of antiseptic and the balance of water. The invention also provides a preparation method of the leisure dairy product, which comprises the following steps: preparing the beaten materials; preparing the blended materials; casting the blended materials on a die to obtain the roasted materials; directly demoulding the roasted materials, rolling for moulding and cutting to obtain the semi-finished product; cooling the semi-finished product to room temperature, and packaging to obtain the leisure dairy product. The provided leisure dairy product can keep most beneficial components of milk or most beneficial components from fermentation, and has the advantages of easy carrying and preservation.

Description

technical field [0001] The invention relates to a leisure dairy product and a preparation method thereof, belonging to the technical field of dairy processing. Background technique [0002] Milk is a nutritious, easy-to-digest healthy dairy product. There are many dairy products on the market, but they can generally be classified into liquid milk, yogurt, milk drinks, milk powder and cheese. Among them, pure milk generally relies on UHT technology to maintain a longer shelf life; pasteurized milk with better nutrition has a shorter shelf life; flavored milk contains certain additives and has a good flavor, but it does not meet the development direction of healthy and clean dairy products; The sales of yogurt, milk drinks and cheese are mostly affected by the transportation and storage environment, especially yogurt products, which use raw milk as the main raw material. After fermentation, lactose is converted into lactic acid, giving the product a soft fermented flavor A la...

AI Technical Summary

Problems solved by technology

Among them, pure milk generally relies on UHT technology to maintain a longer shelf life; pasteurized milk with better nutrition has a shorter shelf life; flavored milk contains certain additives and has a good flavor, but it does not meet the development direction of healthy and clean dairy products; The sales of yogurt, milk drinks and cheese are mostly affected by the transportation and storage environment, especially yogurt products, which use raw milk as the main raw material. After fermentation, lactose is converted into lactic acid, giving the product a soft fermented flavor A large number of beneficial products brought by the metabolism of lactic acid bacteria can meet consumers' needs for taste, taste, intestinal regulation, and absorption promotion. They are more popular in the market, but yogurt has a short shelf life and has relatively high requirements for the sales environment. Generally need to be refrigerated, which greatly restricts the sales and consumption of yogurt

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