Fermented milk and preparation method thereof
A technology of fermented milk and starter, applied to fermented milk. , The field of preparation of fermented milk can solve the problems of poor stability of fermented milk
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[0019] For this reason, the inventor has provided a new preparation method through creative work. In a specific embodiment, the preparation method of fermented milk includes the following steps: (a) preheating the raw milk, mixing it with fig polysaccharide and sweetening (b) add starter to the mixture in step (a), ferment to obtain fermented milk; starter is selected from Streptococcus thermophilus, Lactobacillus bulgaricus and cheese milk one or more species of bacteria. The above-mentioned starter is more preferably Streptococcus thermophilus or Lactobacillus casei, most preferably Streptococcus thermophilus.
[0020] According to the preparation method of the above-mentioned fermented milk, by mixing fig polysaccharide with preheated raw milk and sweetener, after homogenization and sterilization, a mixed material liquid is obtained, and the mixed material liquid is used as a culture medium, and Streptococcus thermophilus, Bulgaricus One or two or more of Lactobacillus and...
Embodiment 1
[0033] The preparation of embodiment 1 fermented milk
[0034] Preheat fresh milk to 45°C, add 0.2g / L ficus polysaccharide and 6% white granulated sugar, stir for 15min, homogenize at 55°C and 17MPa, sterilize at 90°C for 5min, cool to 42°C through a plate, and get mixed Liquid;
[0035] Add Streptococcus thermophilus 0.1×10 to the mixture liquid 6 cfu / mL Fermented at 30°C for 6h, cooled to 23°C by plates to obtain fermented milk, and put into 4°C cold storage.
Embodiment 2
[0036] The preparation of embodiment 2 fermented milk
[0037] Preheat fresh milk to 55°C, add 2g / L fig polysaccharide and 8% white sugar, stir for 30min, homogenize at 65°C and 20MPa, sterilize at 95°C for 10min, cool to 30°C through a plate, and obtain a mixture liquid;
[0038] Add Lactobacillus casei 1×10 to the mixture liquid 6 cfu / mL was fermented at 42°C for 24 hours, cooled to 23°C through a plate to obtain fermented milk, and placed in a 4°C freezer.
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