Raw-material composition of fermented milk, stirred-type fermented milk and preparation method thereof

A technology of raw material composition and fermented milk, which is applied in the field of preparation of stirred fermented milk, stirred fermented milk, and raw material composition of fermented milk, can solve the problem of the taste of fermented milk paste, the amount of modified starch added and the process. Control and affect the taste of fermented milk, etc., to achieve the effect of silky taste, rich texture and creamy aroma, and even and delicate texture

Pending Publication Date: 2017-05-10
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These additives will affect fermented milk. For example, adding modified starch will affect the taste of fermented milk, making fermented milk have a paste and powdery taste, and it is difficult to control the amount and process of modified starch in production.

Method used

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  • Raw-material composition of fermented milk, stirred-type fermented milk and preparation method thereof
  • Raw-material composition of fermented milk, stirred-type fermented milk and preparation method thereof
  • Raw-material composition of fermented milk, stirred-type fermented milk and preparation method thereof

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preparation example Construction

[0039] In another specific embodiment, there is also provided a method for preparing stirred fermented milk, using the above-mentioned raw material composition of fermented milk as a raw material, comprising the following steps:

[0040] mixing the raw milk, the concentrated milk, the cream, the sugar and the concentrated milk protein powder to obtain a mixed liquid;

[0041] The mixed solution is left to stand, homogenized, sterilized, cooled, inoculated with the starter, and fermented until the terminal acidity is 70-85°T to obtain a fermented mixed solution;

[0042] The fermented mixed liquid is filled and cooled twice to obtain stirred fermented milk.

[0043] Since the above-mentioned raw material composition of fermented milk has the above-mentioned beneficial effects, the preparation method of stirred fermented milk using the above-mentioned raw material composition as a raw material also has the above-mentioned beneficial effects correspondingly, and will not be repea...

Embodiment 1

[0059] Carry out proportioning according to the embodiment 1 in table 1.

[0060] 1) Preheat raw milk, concentrated milk, cream, concentrated milk protein powder and white sugar to 50°C and mix well;

[0061] 2) Cool to 5°C, stop stirring, and let it stand for 5 hours; homogenize at 70°C and 18MPa; sterilize at 110°C for 300 seconds; put the sterilized material into a milk buffer tank and cool to 37°C, inoculate the starter SVV -111 (including Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus), ferment at 37°C for 6.5 hours until the acidity reaches 75°T;

[0062] 3) Aseptic filling is performed when the temperature drops to 15° C., cooled to 6° C. to obtain stirred fermented milk.

[0063] Test results: the protein content is 3.3%, the fat content is 8.8%, and the solid content is 24.5%.

Embodiment 2

[0065] Carry out proportioning according to embodiment 2 in table 1.

[0066] 1) Preheat raw milk, concentrated milk, cream, concentrated milk protein powder and white sugar to 60°C and mix well;

[0067] 2) Cool to 5°C and stop stirring, let it stand for 6 hours, homogenize at 70°C and 18MPa, sterilize at 110°C for 300 seconds, put the sterilized material into a milk buffer tank and cool to 39°C, inoculate the starter SVV -111 (including Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus), L.casein 431 (including Lactobacillus casein), ferment at 39°C for 6 hours until the acidity reaches 75°T;

[0068] 3) Aseptic filling is performed when the temperature drops to 20° C., cooled to 2° C. to obtain stirred fermented milk.

[0069] Test results: the protein content is 3.5%, the fat content is 8.7%, and the solid content is 23.86%.

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Abstract

The invention belongs to the field of fermented milk products, and especially discloses a raw-material composition of fermented milk. The raw-material composition of the fermented milk is prepared from the following raw materials in percentage by mass: 60-69% of raw milk, 8-16% of concentrated milk, 15-20% of single cream, 7-8% of sugar, 0.4-1% of concentrated milk protein powder, and 0.002-0.0026% of a leavening agent. The raw-material composition of the fermented milk disclosed by the invention is free of addition of additives, such as stabilizers, thickeners and so on, so that the fermented milk is uniform, fine and smooth in organizational state, as well as silky in taste; moreover, the fermented milk is richer in creamy texture and cream aroma, mellow in flavor, and appropriate in sour-sweet taste.

Description

technical field [0001] The invention belongs to the field of fermented milk products, and in particular relates to a raw material composition of fermented milk; in addition, the invention also relates to a stirred fermented milk and a preparation method of the stirred fermented milk. Background technique [0002] At present, most of the fermented milk products sold on the market, including stirred fermented milk, are added with additives such as stabilizers or thickeners. These additives will affect fermented milk. For example, adding modified starch will affect the mouthfeel of fermented milk, causing the fermented milk to have a paste and powdery taste, and it is difficult to control the amount and process of modified starch in production. If these additives are not added, the texture of stirred fermented milk will be rough. [0003] Therefore, how to improve the fineness of the texture of fermented milk without affecting the mouthfeel of fermented milk is an urgent probl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/12A23C9/13
CPCA23C9/12A23C9/1307
Inventor 梅芳乔成亚龚广予刘振民李海燕
Owner BRIGHT DAIRY & FOOD CO LTD
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