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Fermented milk and preparation method thereof

A technology of fermented milk and preparation process, which is applied in the direction of bacteria and lactobacillus used in dairy products and food preparation, which can solve the problems of strange taste of fermented milk, inability to meet the different taste needs of consumers, and poor consumer acceptance. Achieve the effect of fresh and natural flavor, delicate texture and unique taste

Inactive Publication Date: 2016-05-18
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to overcome the defects in the prior art that the fermented milk with salt added has a strange taste, the consumer acceptance is relatively poor, and cannot meet consumers' needs for different tastes, and a lemon-flavored fermented milk containing salt is provided. Milk and method for its preparation

Method used

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  • 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

[0047] 1. The formula is as described in Table 1 (by mass percentage):

[0048] Table 1

[0049]

[0050]

[0051] 2. Preparation method:

[0052] (1) Mix sea salt, white sugar, whey protein powder, and cream evenly, dissolve in raw milk at 40°C, and stir for 30 minutes.

[0053] (2) The first-stage homogenization pressure is 16MPa, the second-stage homogenization pressure is 3MPa, the homogenization temperature is 65°C, the sterilization time is 10min at 85°C after homogenization, and cooled to 45°C.

[0054] (3) Inoculate the starter and other probiotics, stir at 45°C and 200rpm for 5 minutes, then ferment at 45°C until the final acidity is 65°T, and the fermentation time is about 4 hours.

[0055] (4) Turn over the vat with a back pressure of 0.5MPa, cool to 20°C, add lemon jam and lemon essence online, and fill at 20°C, and post-ripen the fermented milk for 10 hours at 10°C.

[0056] The texture of the product obtained in this embodiment is fine and smooth, and th...

Embodiment 2

[0058] 1. The formula is as described in Table 2 (by mass percentage):

[0059] Table 2

[0060]

[0061]

[0062] 2. Preparation method:

[0063] (1) Mix lake salt, white sugar, whey protein powder and cream evenly, dissolve in raw milk at 50°C, and stir for 15 minutes.

[0064] (2) The first-stage homogenization pressure is 17MPa, the second-stage homogenization pressure is 3MPa, the homogenization temperature is 68°C, the sterilization time is 5min at 95°C after homogenization, and cooled to 37°C.

[0065] (3) Inoculate the starter and other probiotics, stir at 37°C and 100rpm for 10 minutes, then ferment at 37°C until the final acidity is 70°T, and the fermentation time is about 7 hours.

[0066] (4) Turn over the vat with a back pressure of 0.3MPa, cool to 16°C, add lemon jam and lemon essence online, and fill at 16°C, and post-ripen the fermented milk at 6°C for 12 hours.

[0067] The texture of the product obtained in this embodiment is fine and smooth, and the...

Embodiment 3

[0069] 1. The formula is as described in Table 3 (by mass percentage):

[0070] table 3

[0071]

[0072]

[0073] 2. Preparation method:

[0074] (1) Mix sea salt and white sugar evenly, dissolve in raw milk at 45°C, and stir for 20 minutes.

[0075] (2) The primary homogenization pressure is 16.5MPa, the secondary homogenization pressure is 4MPa, the homogenization temperature is 58°C, the sterilization time is 8min at 90°C after homogenization, and cooled to 42°C.

[0076] (3) Inoculate the starter, stir at 42°C and 150rpm for 8 minutes, then ferment at 42°C until the final acidity is 75°T, and the fermentation time is about 6 hours.

[0077] (4) Turn over the vat with a back pressure of 0.4MPa, cool to 22°C, add lemon jam and lemon essence online, and fill at 22°C, and post-ripen the fermented milk at 2°C for 15 hours.

[0078] The texture of the product obtained in this embodiment is fine and smooth, and the combination of light salty and lemon flavor makes it cl...

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Abstract

The present invention discloses a fermented milk and a preparation method thereof. The fermented milk is prepared by a preparation technology of conventional stirring type fermented milk in the field and consists of the following raw material components: 0.02-0.1% of edible salt, 0.006-7.5% of sweet substances, 5.0-12.0% of lemon marmalade, 0.01-0.1% of lemon flavor, 0.001-0.006% of leavening agent and the balanced being raw milk making up 100%. The percentages are the mass percentages of each component accounting for the total amount of raw materials. The lemon marmalade, lemon flavor and edible salt are coordinative in flavor. Particularly the edible salt plays a synergistic and flavor enhancing effect. The prepared fermented milk by blending the raw materials and using the preparation method is more unique in fermented milk taste, the lemon flavor is more flavored, fresh and natural, and the fermented milk is delicate in texture, smooth and refreshing, and pleasing, and can meet the needs of more consumers.

Description

technical field [0001] The invention relates to fermented milk and a preparation method thereof. Background technique [0002] Salt, which exists in large quantities in seawater and natural salt lakes, is indispensable in people's lives, especially in the catering industry, and is one of the most commonly used seasonings in cooking. Its salty taste can stimulate people's sense of taste, increase oral saliva secretion, thereby increasing appetite and improving food digestibility. However, currently the salt-added fermented milk has a strange taste, poor consumer acceptance, and cannot satisfy consumers' needs for different tastes. In order to cater to the different taste demands of consumers, this phenomenon needs to be solved urgently. Contents of the invention [0003] The technical problem to be solved by the present invention is to overcome the defects in the prior art that the fermented milk with salt added has a strange taste, the consumer acceptance is relatively p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/133
CPCA23C9/13A23C9/1307A23C9/133A23V2400/125A23V2400/123A23V2400/113A23V2400/517A23V2400/249A23V2400/169
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 CO LTD
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