Fermented milk and preparation method thereof

A technology of fermented milk and starter, applied in dairy products, milk preparations, applications, etc., can solve the problems of mango allergy, which cannot relieve allergic symptoms and cannot integrate flavors, and achieve the effect of rich and full flavor and stable tissue state.

Inactive Publication Date: 2016-05-04
BRIGHT DAIRY & FOOD
View PDF9 Cites 12 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem solved by the present invention is to overcome the defects that the existing mango fermented milk is added mango after the raw material milk is fermented, and the flavors of the two cannot be well blended, and the allergic symptoms of mango aller

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Fermented milk and preparation method thereof
  • Fermented milk and preparation method thereof
  • Fermented milk and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] A kind of fermented milk, it comprises raw material component and consumption as shown in the table below:

[0045]

[0046] The preparation method of this fermented milk comprises the steps:

[0047] (1) According to the above ratio, first premix white sugar and whey protein powder, then dissolve the obtained premix, Alfonso mango puree and cream in raw milk at 40°C, stir for 30 minutes, and mix Obtain feed liquid A after uniformity;

[0048] (2) Homogenize the material liquid A, wherein the first-stage homogenization pressure is 16MPa, the second-stage homogenization pressure is 3MPa, and the homogenization temperature is 65°C. After homogenization, sterilize at 85°C for 10 minutes, and then cool to 45°C. Feed liquid B;

[0049] (3) Inoculate starter and probiotics in feed liquid B, the inoculation temperature is 45°C, stir and mix feed liquid B, starter and probiotics at 200rpm for 5min, then ferment at 45°C until the terminal acidity is 65°T , the fermentation...

Embodiment 2

[0053] A kind of fermented milk, it comprises raw material component and consumption as shown in the table below:

[0054]

[0055] The preparation method of this fermented milk comprises the steps:

[0056] (1) According to the above ratio, first premix white sugar and whey protein powder, then dissolve the obtained premix, Alphonso mango puree and cream in raw milk at 50°C, stir for 15 minutes, and mix Obtain feed liquid A after uniformity;

[0057] (2) Homogenize the material liquid A, wherein the first-stage homogenization pressure is 17MPa, the second-stage homogenization pressure is 3MPa, and the homogenization temperature is 68°C. After homogenization, sterilize at 95°C for 5 minutes, and then cool to 37°C. Feed liquid B;

[0058] (3) Inoculate starter and probiotics in feed liquid B, the inoculation temperature is 37°C, stir and mix feed liquid B, starter and probiotics at 100rpm for 10min, then ferment at 37°C until the terminal acidity is 70°T , the fermentatio...

Embodiment 3

[0062] A kind of fermented milk, it comprises raw material component and consumption as shown in the table below:

[0063]

[0064] The preparation method of this fermented milk comprises the steps:

[0065] (1) According to the above ratio, dissolve mango puree and white sugar in raw milk at 45°C, stir for 20 minutes, and mix well to obtain feed liquid A;

[0066] (2) Homogenize the material liquid A, wherein the first-stage homogenization pressure is 16.5MPa, the second-stage homogenization pressure is 4MPa, and the homogenization temperature is 58°C. After homogenization, sterilize at 90°C for 8 minutes, and then cool to 42°C , to obtain feed solution B;

[0067] (3) Inoculate the starter in the material liquid B, the inoculation temperature is 42°C, after mixing the feed liquid B and the starter at 150rpm for 8 minutes, ferment at 42°C until the terminal acidity is 75°T, and the fermentation time is about 6h, to obtain Feed liquid C;

[0068] (4) Turn over the tank w...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The present invention discloses fermented milk and a preparation method thereof. Raw materials of the fermented milk include the following components: 8.0%-18.0% of original mango juice, 0.006%-7.5% of sweeteners and 0.001%-0.006% of starter culture with raw milk up to 100%, and the percentage = the mass of each component/the total mass of the raw materials. The preparation method comprises the following steps: (1) evenly mixing the raw milk, the sweeteners and the original mango juice to obtain mixture liquid A; (2) homogenizing, sterilizing and cooling the mixture liquid A to obtain mixture liquid B; (3) inoculating the starter culture into the mixture liquid B, and evenly mixing and fermenting the mixture to obtain mixture liquid C; and a fermentation end acidity is 65-75 DEG T; and (4) cooling and after-ripening the mixture liquid C, thereby obtaining the fermented milk. The original mango juice and the raw milk are fermented together to prepare the fermented milk, and the prepared fermented milk is delicate in texture and rich in mouthfeel; and after fermentation, the mango can play a role in alleviating allergic symptoms for people with allergic constitution.

Description

technical field [0001] The invention belongs to the field of dairy product processing, and in particular relates to fermented milk and a preparation method thereof. Background technique [0002] Mango is one of the famous tropical fruits. The precursor carotene of vitamin A contained in the fruit is particularly high, which is rare in all fruits; it also contains other nutrients, such as vitamin C, minerals, protein, fat, etc. . Moreover, its pulp is delicate and unique in flavor, which is deeply loved by people, but the protein, pectin, and aldehyde acid it contains can easily cause allergic symptoms of allergic constitution. Fermented dairy products are also rich in minerals, vitamins, protein and other nutrients. They are recognized as a full-priced nutritional food, and are easily absorbed by the human body. They can also improve the immune function of the human body. Combining the two substances of mango and fermented dairy products can combine the nutritional content...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23C9/13
CPCA23C9/1307
Inventor 沈玲徐致远刘振民苗君莅应杰王豪廖文艳韩梅吕昌勇
Owner BRIGHT DAIRY & FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap