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Fermented milk without food additives and preparation method thereof

A food additive and fermented milk technology, applied in dairy products, milk preparations, applications, etc., can solve problems such as impure flavor, complex production process, rough taste, etc., and achieve the effects of reducing water separation, increasing viscosity, and restoring texture Effect

Inactive Publication Date: 2015-10-21
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to provide a new food additive-free fermented milk and its preparation method in order to overcome the existing technical problems of complex production process, rough taste and impure flavor of fermented milk without food additives
The food additive-free fermented milk prepared by this preparation method has excellent taste and flavor, and also effectively solves the problem of water analysis during the container period

Method used

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  • Fermented milk without food additives and preparation method thereof
  • Fermented milk without food additives and preparation method thereof
  • Fermented milk without food additives and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] 1) Ingredients: Preheat 937g of fresh milk to 50°C, add 2g of milk protein powder (80% protein mass percentage), 60g of white sugar, and 1g of cream, mix well and stir evenly to obtain a feed liquid;

[0023] 2) Homogenization and sterilization: Heating the feed liquid to 65°C and homogenizing at 18 MPa, holding it at 95°C for 10 minutes, and cooling to 25°C to obtain the cooled and sterilized feed liquid;

[0024] 3) Primary fermentation: under sterile conditions, inoculate 1×10 Streptococcus thermophilus 6 cfu / g, Lactobacillus bulgaricus 2×10 6 cfu / g and Lactococcus lactis 1×10 6 cfu / g is fermented as a fermentation strain, and fermented at 25°C for 5 hours to obtain a primary fermentation product;

[0025] 4) Secondary fermentation: the temperature of the primary fermentation product is raised to 37°C to continue fermentation until the acidity at the end of the fermentation reaches 70°T, and the secondary fermentation product is obtained;

[0026] 5) Cooling and p...

Embodiment 2

[0029] 1) Ingredients: Preheat 860g of fresh milk to 60°C, add 10g of milk protein powder (50% protein mass percentage), 80g of white sugar, and 50g of cream, mix well and stir evenly to obtain a feed liquid;

[0030] 2) Homogenization and sterilization: Heating the feed liquid to 65°C and homogenizing at 20 MPa, holding it at 90°C for 5 minutes, and cooling to 35°C to obtain the cooled and sterilized feed liquid;

[0031] 3) Primary fermentation: under sterile conditions, inoculate 2×10 Streptococcus thermophilus 6 cfu / g, Lactobacillus bulgaricus 2×10 6 cfu / g and Lactococcus lactis 1×10 7 cfu / g is fermented as a fermentation strain, and fermented at 35°C for 3 hours to obtain a primary fermentation product;

[0032] 4) Secondary fermentation: the temperature of the primary fermentation product is raised to 45°C to continue fermentation until the acidity at the end of the fermentation reaches 80°T, and the secondary fermentation product is obtained;

[0033] 5) Cooling and ...

Embodiment 3

[0036] 1) Ingredients: Preheat 900g of fresh milk to 60°C, add 5g of milk protein powder (70% protein mass percentage), 70g of fructose, and 10g of cream, mix well and stir evenly to obtain a feed liquid;

[0037] 2) Homogenization and sterilization: Heating the feed liquid to 70°C and homogenizing at 18 MPa, keeping it at 95°C for 5 minutes, and cooling to 33°C to obtain the cooled and sterilized feed liquid;

[0038] 3) Primary fermentation: under sterile conditions, inoculate 1×10 Streptococcus thermophilus 5 cfu / g, Lactobacillus bulgaricus 1×10 5 cfu / g and Lactococcus lactis 5×10 7 cfu / g is fermented as a fermentation strain, and fermented at 30°C for 4 hours to obtain a primary fermentation product;

[0039] 4) Secondary fermentation: the temperature of the primary fermentation product is raised to 40°C to continue fermentation until the acidity at the end of fermentation reaches 75°T, and the secondary fermentation product is obtained;

[0040] 5) Cooling and post-rip...

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Abstract

The invention provides fermented milk without food additives and a preparation method thereof. The fermented milk without the food additives comprises 86%-93.7% of raw milk, 0.2%-1% of milk protein powder, 0.1%-5% of single cream, 6%-8% of sugar and a fermentation strain of 4* 106-1.5*108 cfu / g. The fermentation strain comprises lactobacillus bulgaricus, streptococcus thermophilus and lactococcus lactis. The preparation method comprises the steps that 1, the milk protein powder, the sugar and the single cream are added to the preheated raw milk to be stirred; 2, homogenizing, sterilizing and cooling are conducted; 3, the fermentation strain is added, and fermentation is conducted for 3-5 hours at the temperature of 25-35 DEG C; 4, fermentation is conducted at the temperature of 37-45 DEG C until the degree of acidity reaches 70-80 oT; 5, cooling and instant cold storage are conducted, and then post-maturation is conducted for 12-24 hours. By the adoption of the preparation method of the fermented milk without the food additives, the fermented milk has strong milk flavor, and the possibility of the bleeding phenomenon during the shelf life is reduced.

Description

technical field [0001] The invention relates to the field of dairy products, in particular to a food additive-free fermented milk and a preparation method thereof. Background technique [0002] Conventional commercial fermented milk improves the texture of the product by adding a thickener to avoid the phenomenon of water separation and other quality-affecting products during storage; the product is given a strong milky flavor by adding flavors, and some fermented milk is given by adding pigments. Products vary in shade. However, affected by frequent incidents of illegal use of additives in recent years, consumers are very sensitive to additives such as thickeners, essences, pigments, and preservatives, and urgently need fermented dairy products with the least ingredients and the cleanest labels. [0003] In order for yogurt to maintain good viscosity and thick taste without adding stabilizers, its protein content generally needs to be above 4.0%. In the Chinese patent "Fo...

Claims

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Application Information

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IPC IPC(8): A23C9/127
Inventor 廖文艳刘振民徐致远沈玲
Owner BRIGHT DAIRY & FOOD
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