Nut-taste flavored fermented milk and preparation method thereof

Abstract

The invention discloses nut flavored fermented milk comprising the raw materials: raw cow milk, white granulated sugar, a nut sauce, and probiotics. A preparation method comprises the steps: (1) degreasing: carrying out centrifugal degreasing treatment of the raw cow milk, introducing the separated diluted cream into a temporary storage tank for standby application; (2) fermentation: sterilizing the degreased raw cow milk after degreasing in the step (1), and then fermenting; (3) homogenization and sterilization: adding the white granulated sugar into the diluted cream obtained in the step (1), homogenizing, and then sterilizing; (4) whey removal: demulsifying the fermented liquid obtained in the step (2), and then carrying out whey removal treatment; and (5) filling: mixing evenly the aseptic sugar-added cream with the whey-removed fermented liquid, adding the sauce ingredient, filling, cooling, and then after-ripening. The nut flavored fermented milk has the advantages that the prepared flavored fermented milk is high-protein flavored fermented milk, and a new taste is opened up; and with no addition of food additives, the natural raw material composition is ensured, the nutritional ingredients are not lost, and thus the nutritional ingredient content is improved to the greatest extent.

Description

technical field [0001] The invention relates to the technical field of dairy products, in particular to nut-flavored fermented milk and a preparation method thereof. Background technique [0002] Flavored fermented milk is made of more than 80% raw cow (sheep) milk or milk powder, and other raw materials are added. After sterilization and fermentation, the pH value is lowered. Food additives, nutritional enhancers, fruits and vegetables, Products made from grains etc. [0003] Flavored fermented milk is one of the two main types of fermented milk, so it has the common nutritional value of fermented milk. In addition to being rich in protein, sugar, minerals and various vitamins, it is also due to the action of lactic acid bacteria. Lactose, which is not easy to be digested and absorbed by the human body, is turned into lactic acid, which can inhibit the growth and reproduction of harmful microorganisms in the intestinal tract and promote the digestion and absorption of the ...

AI Technical Summary

Problems solved by technology

[0004] However, some experts believe that the addition of fruit or fruit and vegetable juices to flavored fermented milk will dilute the original nutrients in the milk, so the nutritional value is not as high as that of fermented milk.

In addition, there are some flavored fermented milks on the market that can be stored at room temperature. Because they are reheated after fermentation, the shelf life is extended and there is no need for refrigeration. Although nutrients such as protein and vitamins are retained, the live bacteria in them have been killed. The value has decreased, (all kinds of yogurt flood the market, keep your eyes open to see the category Xinhuanet [cited date 2014-12-18])