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Non-food-additive fermented milk and preparation method thereof

A technology for food additives and fermented milk, applied to bacteria, dairy products, Lactobacillus and other directions used in food preparation, can solve problems such as obvious powdery taste and poor flavor, achieve strong tea flavor, high sensory evaluation, widen The effect of using the range

Inactive Publication Date: 2016-05-11
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 non-food additive fermented milk and its Preparation

Method used

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  • Non-food-additive fermented milk and preparation method thereof
  • Non-food-additive fermented milk and preparation method thereof
  • Non-food-additive fermented milk and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] The raw materials are shown in Table 1.

[0037] Table 1 Implementation 1 Raw materials used and their mass percentages

[0038]

[0039]

[0040] 1) Add 5% tea leaves into water at 75°C, stir evenly, keep warm for 10 minutes, and filter to obtain tea extract.

[0041] 2) Cool the tea extract to 50°C, add 10.8% whole milk powder, 0.2% milk protein powder (80% protein mass percentage), 6% white sugar, and 0.1% cream, mix well and stir evenly, let stand 30min, obtain feed liquid;

[0042] 3) Homogenization and sterilization: raise the temperature of the feed liquid to 60°C, homogenize it at 18MPa, heat and sterilize it at 95°C for 10 minutes, and obtain the sterilized feed liquid;

[0043] 4) Cool the sterilizing feed solution to 45°C, add Streptococcus thermophilus 2×10 6 cfu / g, Lactobacillus bulgaricus 2×10 6 cfu / g and Lactococcus lactis 2×10 6 cfu / g is fermented as a fermentation strain until the acidity at the end of fermentation reaches 70°T;

[0044] 5) ...

Embodiment 2

[0046] The raw materials are shown in Table 2.

[0047] Table 2 implements 2 raw materials used and their mass percentages

[0048]

[0049]

[0050] 1) Add 0.5% tea leaves into water at 85°C, stir evenly, keep warm for 15 minutes, and filter to obtain tea extract.

[0051] 2) Cool the extract to 55°C, add 7% skimmed milk powder, 1% milk protein powder (50% protein mass percentage), 8% white sugar, 5% cream, mix well and stir evenly, stand still for 45 minutes, and obtain the material liquid;

[0052] 3) Homogenization and sterilization: raise the temperature of the feed liquid to 65°C, homogenize it at 20MPa, heat and sterilize it at 90°C for 5 minutes, and obtain the cooled and sterilized feed liquid;

[0053] 4) Cool the sterilizing feed liquid to 37°C, add Lactobacillus paracasei 1×10 6 cfu / g is fermented as a fermentation strain until the acidity reaches 80°T;

[0054] 5) Cooling and post-ripening: the secondary fermentation product is turned over and cooled to ...

Embodiment 3

[0056] The raw materials are shown in Table 3.

[0057] Table 3 implements 3 raw materials used and their mass percentages

[0058]

[0059] 1) Add 2% tea leaves into water at 80°C, stir evenly, keep warm for 13 minutes, and filter to obtain tea extract.

[0060] 2) Cool the extract to 40°C, add 9.5% whole milk powder, 0.5% milk protein powder (70% protein mass percentage), 7% fructose, and 1% cream, mix well and stir evenly, stand still for 35 minutes, and obtain the material liquid;

[0061] 3) Homogenization and sterilization: raise the temperature of the feed liquid to 70°C, homogenize it at 22MPa, heat and sterilize it at 95°C for 5 minutes, and obtain the sterilized feed liquid;

[0062] 4) Cool the sterilizing feed solution to 42°C, add Bifidobacterium 1×10 6 cfu / g, Lactobacillus acidophilus 1×10 6 cfu / g, Lactobacillus bulgaricus 1×10 6 cfu / g, Lactococcus lactis subsp.Lactis 1×10 6 cfu / g, add Lactobacillus casei 1×10 6 cfu / g, fermented as a fermentation strain...

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Abstract

The invention discloses non-food-additive fermented milk and a preparation method thereof. The non-food-additive fermented milk comprises the raw materials in percentage by mass: 7% to 10.8% of milk powder, 0.2% to 1% of milk protein powder, 0.1% to 5% of watery cream, 6% to 8% of sugar, 0.5% to 5% of tea and the balance of water. The preparation method comprises the following steps of: (1) adding the tea into preheated water to carry out heat preservation, leaching and extraction, and filtering to obtain filtrate, i.e. tea leaching liquor; (2) mixing the milk powder, the milk protein powder, the sugar, the watery cream and the tea leaching liquor to obtain feed liquor; (3) homogenizing and sterilizing the feed liquor to obtain sterilized feed liquor; (4) cooling the sterilized feed liquor, adding a leavening agent, and carrying out fermentation to obtain fermented feed liquor; (5) carrying out cooling, filling, cold storage and after-ripening on the fermented feed liquor to obtain the non-food-additive fermented milk. The non-food-additive fermented milk disclosed by the invention has thick tea aroma flavor, obtains very high sensory evaluation, and has the same stability with commercially available products with food additives in the shelf life.

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 is to improve product quality by adding thickeners to avoid water precipitation during storage, and to give the product a strong milky flavor by adding flavors; some fermented milk is given different flavors by adding pigments. color. 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 that are free of food additives and meet clean label requirements. [0003] Chinese patent "A kind of fermented milk without food additives and its preparation method" (Patent No. ZL201310720148.8), Chinese patent "A kind of fermented milk without additives and its preparation method" (Pate...

Claims

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Application Information

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IPC IPC(8): A23C9/133
CPCA23C9/133A23V2400/181A23V2400/125A23V2400/123A23V2400/231A23V2400/321A23V2400/175A23V2400/113A23V2400/51A23V2400/249
Inventor 廖文艳刘振明徐致远韩梅沈玲吕昌勇
Owner BRIGHT DAIRY & FOOD
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