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Fermented milk with flavor of coconuts and preparation method of fermented milk

A technology for fermented milk and coconut, applied in dairy products, milk preparations, applications, etc., can solve the problems of bad flavor and rough tissue state of skim fermented milk, so as to enhance the immune function of the human body, maintain the balance of flora, and relieve symptoms. Effect

Active Publication Date: 2015-11-18
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 kind of coconut milk in order to overcome the defects of rough structure state caused by stirring fermented milk without any additives in the existing technology, and the bad flavor of skimmed fermented milk itself. Flavored fermented milk and preparation method thereof

Method used

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  • Fermented milk with flavor of coconuts and preparation method of fermented milk
  • Fermented milk with flavor of coconuts and preparation method of fermented milk
  • Fermented milk with flavor of coconuts and preparation method of fermented milk

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] 1. Raw material formula (see Table 1):

[0033] Table 1 Raw materials and content

[0034] raw material

Mass percentage (%)

skimmed milk powder

skim milk powder

9.5

sugar

White sugar

7.0

coconut oil

3.0

starter

SVV-111

0.002

water

purified water

Make up to 100%

[0035] 2. Preparation process:

[0036] 1) Mix skimmed milk powder, coconut oil and sugar with water preheated to 40°C, stir at 600 rpm for 20 minutes, and mix well;

[0037] 2) Homogenize at 70°C and 18MPa, sterilize at 110°C for 300 seconds, put the sterilized material into a milk buffer tank and cool to 42°C, inoculate the starter SVV-111 (including Streptococcus thermophilus and Lactobacillus delbrueckii Bulgarian subspecies), fermented at 42°C for 6 hours until the acidity reached 75°T;

[0038] 3) When the temperature drops to 15°C, carry out aseptic filling, and cool to 6°C to obtain the produc...

Embodiment 2

[0040] 1. Raw material formula (see Table 2):

[0041] Table 2 Raw materials and content

[0042]

[0043]

[0044] 2. Preparation process:

[0045] 1) Mix skimmed milk powder, coconut oil and sugar with water preheated to 40°C, stir at 600 rpm for 20 minutes, and mix well;

[0046] 2) Homogenize at 70°C and 18MPa, sterilize at 110°C for 300 seconds, put the sterilized material into a milk buffer tank and cool to 42°C, inoculate the starter SVV-111 (including Streptococcus thermophilus and Lactobacillus delbrueckii Bulgarian subspecies), L.casein431 (including Lactobacillus casein) and Bb-02 (including Bifidobacterium bifidum), fermented at 42°C for 6 hours until the acidity reached 75°T;

[0047] 3) Aseptic filling is carried out when the temperature drops to 20° C., and it is cooled to 2° C. to obtain the finished product. Test indicators: the protein content is 3.92%, the fat content is 3.61%, and the solid content is 21.96%.

Embodiment 3

[0049] 1. Raw material formula (see Table 3):

[0050] Table 3 raw materials and containing

[0051]

[0052] 2. Preparation process:

[0053] 1) Mix skimmed milk powder, coconut oil and sugar with water preheated to 50°C, stir at 400 rpm for 40 minutes, and mix well;

[0054] 2) Homogenize at 60°C and 20MPa, sterilize at 95°C for 360 seconds, put the sterilized material into the milk buffer tank and cool to 38°C, inoculate the starter SVV-111, L.casein431 and Bb-02, at 38°C Ferment for 5 hours until the acidity reaches 70°T;

[0055] 3) Aseptic filling is carried out when the temperature drops to 20° C., and it is cooled to 2° C. to obtain the finished product. Test indicators: the protein content is 3%, the fat content is 3%, and the solid content is 16.5%.

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Abstract

The invention discloses fermented milk with the flavor of coconuts and a preparation method of the fermented milk. The raw materials of the method comprise the following components in percentage by weight: 9.5%-12.5% of nonfat dry milk, 3.0%-4.5% of coconut oil, 7.0%-8.0% of sugar, 0.002%-0.0026% of a fermentation agent, and the balance being water, and the percentage of each of the components presents the percentage of the weight of the component to the percentage by weight of the total weight of the raw materials. The method comprises the following steps: (1) mixing the nonfat dry milk, the coconut oil, the white sugar and the water so as to obtain a mixture, and stirring the mixture; (2) homogenizing the stirred mixture, disinfecting the homogenized mixture, cooling the disinfected mixture, adding the fermentation agent for fermentation until the end acidity is 70-85 DEG T; and (3) pouring the fermented mixture, cooling the poured mixture, and obtaining the fermented milk. The fermented milk with the flavor of the coconuts, disclosed by the invention, is good in homogeneity, fine and smooth in the state of tissues, and rich in flavor, has favorable stability and favorable mouth feel within the shelf life, and has the nutrient health care efficacy. The preparation method of the fermented milk is environmentally-friendly, energy-saving and suitable for industrialized production.

Description

technical field [0001] The invention relates to the field of dairy products, in particular to a coconut-flavored fermented milk and a preparation method thereof. Background technique [0002] In the past two years, coconut-flavored products have emerged in an endless stream, the most representative being coconut-flavored milk, and the product is very popular. Coconut oil is extracted from coconut pulp. It is clear and pure in liquid state. It is known as the healthiest edible oil in the world. The main component of coconut oil is lauric acid (about 50%), which is also the main component of oil in breast milk. Lauric acid can improve the body's immunity. It has strong antibacterial power against bacteria, viruses, and even parasites in the gastrointestinal tract. It is suitable for children, the elderly, and people with weak resistance and susceptible to infection. Has rich medicinal value. Whether it is fish oil, butter, lard, butter, or other vegetable oils, including su...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/127A23C9/13
Inventor 梅芳乔成亚龚广予刘振民李海燕孙卓
Owner BRIGHT DAIRY & FOOD
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