Pasteurized and heat-treated flavored fermented milk and preparation method thereof

Abstract

The invention relates to the technical field of foods and in particular relates to pasteurized and heat-treated flavored fermented milk and a preparation method thereof. The pasteurized and heat-treated flavored fermented milk is prepared from the following raw materials in parts by weight: 30 to 70 parts of raw milk, 3 to 10 parts of whole milk powder, 5 to 15 parts of a sweetener, 0.5 to 1.0 part of a stabilizer, 0.2 to 0.4 part of lactic acid, 0.008 to 0.012 part of fermentation strain and 15 to 50 parts of water. The preparation method of the pasteurized and heat-treated flavored fermented milk comprises the steps of material mixing, first time of homogenization and sterilization, fermentation, blending, and second time of homogenization and sterilization. The fermented milk provided by the invention has a unique taste, is convenient to drink and is high in nutritional value; the pasteurized and heat-treated flavored fermented milk is preserved at a room temperature, has a long guarantee period and is convenient to transport and store. According to the preparation method, two times of sterilization and homogenization processes are adopted and the fermented milk with a pasteurization effect is obtained; the method is simple and convenient, is suitable for industrial production and is low in equipment cost and low in production cost.

Description

technical field [0001] The invention relates to the field of food technology, in particular to pasteurized heat-treated flavored fermented milk and a preparation method thereof. Background technique [0002] Yogurt is favored by consumers due to its unique flavor and rich nutrition. However, due to the short shelf life of ordinary yogurt products, generally only 7-21 days, it is mainly sold in local areas. In addition, transportation, storage and sales require cold chain tracking, which not only increases the cost of the product, but also limits the sales radius of the product. Those areas that do not have cold chain conditions cannot enjoy the deliciousness and nutrition of yogurt. [0003] Pasteurized heat-treated flavored fermented milk is a normal temperature product with a long shelf life and a large market capacity, so it does not have to be as strict as fresh yogurt according to sales, not only in large and medium-sized cities, but also in small towns and economicall...

AI Technical Summary

Problems solved by technology

[0005] However, the production process of conventional pasteurized heat-treated flavored fermented milk is cumbersome and complicated, and the equipment is huge and expensive, and the existing yogurt production equipment cannot be used, which makes the production of this type of fermented milk inconvenient and expensive.