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

A technology of pasteurization and fermented milk, which is applied in the direction of dairy products, streptococcus/lactococcus, bacteria used in food preparation, etc., can solve the problems of cumbersome and complicated production process, inconvenient fermented milk production, huge equipment, etc., to achieve Easy to digest and absorb, conducive to storage and transportation, and low equipment cost

Inactive Publication Date: 2016-12-07
河南花花牛乳业集团股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A pasteurized heat-treated flavored fermented milk, comprising the following raw materials in parts by weight: 50 parts of raw milk, 6 parts of whole milk powder, 10 parts of white sugar, 0.7 parts of stabilizer, 0.3 parts of lactic acid, 0.01 parts of fermented bacteria, 34 parts of purified water.

[0029] Wherein, the stabilizer is a mixture of sodium carboxymethylcellulose, pectin, locust bean gum, gellan gum, agar, and a weight ratio of 20:5:5:1.5:6.

[0030] The fermentation strain is one or more of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Bifidobacterium lactis and Lactobacillus acidophilus.

[0031] The raw milk used has a protein content ≥ 2.9%, a fat content ≥ 3.1%, and a non-fat milk solid content ≥ 8.1%; the whole milk powder has a protein content ≥ 23%, and a fat content ≥ 26%.

[0032] The preparation method of above-mentioned pasteurization heat treatment flavor fermented ...

Embodiment 2

[0041] A pasteurized heat-treated flavored fermented milk comprises the following raw materials in parts by weight: 70 parts of raw milk, 5 parts of whole milk powder, 8 parts of white sugar, 0.8 parts of stabilizer, 0.2 parts of lactic acid, 0.008 parts of fermented strains, 16 parts of purified water.

[0042] Wherein, the stabilizer is a mixture of sodium carboxymethylcellulose, pectin, locust bean gum, gellan gum, and agar in a weight ratio of 18:6:6:1:7.

[0043] The fermentation strain is one or more of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Bifidobacterium lactis and Lactobacillus acidophilus.

[0044] The raw milk used has a protein content ≥ 2.9%, a fat content ≥ 3.1%, and a non-fat milk solid content ≥ 8.1%; the whole milk powder has a protein content ≥ 23%, and a fat content ≥ 26%.

[0045] The preparation method of above-mentioned pasteurization heat treatment flavor fermented mil...

Embodiment 3

[0054] A pasteurized heat-treated flavored fermented milk comprises the following raw materials in parts by weight: 30 parts of raw milk, 10 parts of whole milk powder, 11 parts of white sugar, 1.0 part of stabilizer, 0.4 part of lactic acid, 0.012 part of fermented bacteria, 47.6 parts of purified water.

[0055] Wherein, the stabilizer is a mixture of sodium carboxymethylcellulose, pectin, locust bean gum, gellan gum, and agar in a weight ratio of 22:4:4:2:5.

[0056] The fermentation strain is one or more of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Bifidobacterium lactis and Lactobacillus acidophilus.

[0057] The raw milk used has a protein content ≥ 2.9%, a fat content ≥ 3.1%, and a non-fat milk solid content ≥ 8.1%; the whole milk powder has a protein content ≥ 23%, and a fat content ≥ 26%.

[0058] The preparation method of above-mentioned pasteurization heat treatment flavor fermented m...

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): A23C9/127
CPCA23C9/127A23V2400/123A23V2400/113A23V2400/249
Inventor 姜波
Owner 河南花花牛乳业集团股份有限公司
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