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Thick fermented milk, its raw material composition and preparation method

A technology of raw material composition and fermented milk, which is applied in the field of its raw material composition and preparation, thick fermented milk, can solve the problems of strong powdery feeling, whey-flavored fermentation delay, etc., and achieve improved product taste and good taste stability , the effect of optimizing usage

Active Publication Date: 2018-11-20
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is to provide a thick fermented milk, Its raw material composition and preparation method

Method used

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  • Thick fermented milk, its raw material composition and preparation method
  • Thick fermented milk, its raw material composition and preparation method
  • Thick fermented milk, its raw material composition and preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] 1. Raw material formula:

[0052] Whole milk 84.28%, sucrose 5.5%, sweetened condensed milk 4.5%, concentrated milk protein powder MPC854.1%, cream 1.6%, fermented bacteria So-Greek S20.02%.

[0053] The performance indicators of each raw material meet the requirements of conventional quality standards in this field.

[0054] Two, produce the product of the present embodiment according to following process method:

[0055] 1. Process flow:

[0056] Acceptance of raw milk→standardization of raw milk→ingredients→standstill→homogenization→sterilization→cooling→fermentation→turn over tank to cool→filling→refrigerate and ripen

[0057] 2. Process description:

[0058] 2.1 Acceptance of raw milk: acceptance according to the standard requirements of GB19301.

[0059] 2.2 Raw milk standardization: The standardized indicators should meet the requirements of the factory's internal control indicators. Whole-fat raw milk is standardized as raw milk, with fat ≥ 3.1%, protein ≥ ...

Embodiment 2

[0071] 1. Raw material formula:

[0072] Skimmed milk 86.42%, sugarcane concentrated juice 7.5%, evaporated milk 2.0%, concentrated milk protein powder MPC854.0%, cream 0.05%, fermented bacteria So-Greek S20.03%.

[0073] The performance indicators of each raw material meet the requirements of conventional quality standards in this field.

[0074] Two, produce the product of the present embodiment according to following process method:

[0075] 1. Process flow:

[0076] Acceptance of raw milk→standardization of raw milk→ingredients→standstill→homogenization→sterilization→cooling→fermentation→turn over tank to cool→filling→refrigerate and ripen

[0077] 2. Process description:

[0078] 2.1 Acceptance of raw milk: acceptance according to the standard requirements of GB19301.

[0079] 2.2 Raw milk standardization: The standardized indicators should meet the requirements of the factory's internal control indicators. The standardized skimmed raw milk is raw milk, its fat ≤ 0.5...

Embodiment 1

[0156] Sensory evaluation experiments were performed on the products produced in Example 1 (adding concentrated milk protein powder MPC85) and comparative example 2 (adding concentrated milk protein powder 470 and concentrated milk protein powder 4761).

[0157] The sensory evaluation items were: diacetyl odor, buttermilk odor, fresh odor, creamy aroma, whey odor, and cardboard odor.

[0158] A total of 102 people participated in the sensory evaluation experiment, and sensory evaluation was performed on the fermented milk products obtained in Example 1 and Comparative Example 2 respectively. The scoring range of each sensory evaluation item is from 1 to 10 points, and the scores are scored according to the strength of the specific sensory indicators. For the results of the sensory evaluation test, see image 3 .

[0159] from image 3 Analysis shows that Example 1 of the present invention has better diacetyl odor and buttermilk odor than Comparative Example 2, and these two...

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Abstract

The invention discloses thick fermented milk, a raw material composition thereof and a preparation method thereof. The raw material composition of the thick fermented milk comprises raw milk, sweet substance, condensed milk, milk protein powder, a milk fat product and zymophyte. The milk protein powder is the condensed milk protein powder. The content of the milk protein powder ranges from 4.0% to 4.5%. The zymophyte is So-Greek S2. The thick fermented milk with the smooth taste and clean flavor is obtained through technology optimization and raw material screening. Meanwhile, the fermented time is shortened greatly, and the plant capacity is improved.

Description

technical field [0001] The invention belongs to the field of fermented milk product processing, and in particular relates to thick fermented milk, its raw material composition and a preparation method. Background technique [0002] Greek yogurt is an iconic new category of fermented milk in the world fermented milk market in recent years. In the United States, Greek yogurt sales have increased by 2,500% since 2010. In 2014, Greek yogurt accounted for about 52% of the entire fresh yogurt market in the United States. It is no exaggeration to say that Greek yogurt is now taking over the U.S. yogurt market, and the strong force of this category has driven the sales of fermented milk in the world to rise year by year. [0003] There are two reasons why Greek yogurt is favored by consumers. One is that it contains more nutrients such as protein, calcium and probiotics than conventional fermented milk, especially the protein content is generally in the range of 6%-10%. It can giv...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/127A23C9/13
Inventor 王豪郭本恒刘振民徐致远沈玲廖文艳韩梅应杰吕昌勇苗君莅章慧
Owner BRIGHT DAIRY & FOOD CO LTD
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