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Preparation method of fermented milk

A technology for fermenting milk and yeast, which is applied to bacteria and lactobacillus used in dairy products and food preparation, and can solve problems such as inability to react with raw milk, affect fermentation efficiency, and affect human health, so as to avoid whey precipitation and improve Structural stability, the effect of inhibiting the formation of tumor cells

Inactive Publication Date: 2017-05-10
重庆光大集团乳业股份有限公司
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AI Technical Summary

Problems solved by technology

[0005] After the above steps, fermented milk with delicious taste and mellow taste can be obtained, but there are still some problems: in this raw material, in order to stabilize the structure of fermented milk, a stabilizer is deliberately added, but the addition of the stabilizer will introduce some chemical substances. ingredients, which affect human health. At the same time, after the stabilizer is mixed with raw milk, it will solidify the structure of raw milk, making it impossible for raw milk to react well with other bacteria, which will affect the fermentation efficiency.

Method used

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  • Preparation method of fermented milk
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  • Preparation method of fermented milk

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preparation example Construction

[0042] According to the preparation method of a kind of fermented milk of above-mentioned embodiment 1, the specific data of embodiment 2, embodiment 3 and comparative example 1, comparative example 2 are as shown in table 1 and table 2:

[0043] Table 1

[0044]

[0045]

[0046] Table 2

[0047]

[0048]

[0049] For the fermented milk of above-mentioned embodiment 1~embodiment 3 and comparative example 1, comparative example 2, do following two experiments:

[0050] (1) Stability detection: the whey precipitation rate and shelf life time of the fermented milk obtained by the above experiments are as shown in Table 3:

[0051] table 3

[0052]

Embodiment 2

[0054] Example 2 Compared with Comparative Example 1, the whey precipitation rate in Comparative Example 1 is high, and the shelf life is average, mainly because the stabilizer is added to the raw material, so that the whole structure is relatively stable, so the shelf life is not bad; however, The starch used in the raw material is modified starch, which has a low water absorption rate. Compared with the original starch, it cannot completely prevent whey precipitation. Therefore, the structural stability of fermented milk is average.

[0055] (2) Photosensitive test: 100 citizens were randomly selected on the street to participate in the taste sensory evaluation, and each group of products contained 50 parallel samples. With thickness, fineness, taste, and fragrance as the evaluation indicators, the total score is 100 points, and the total score of each indicator is 25 points. Every 5 points is a level. The indicators are scored, and the scores are averaged. Finally, the resul...

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Abstract

The invention belongs to the technical filed of frozen desserts, and especially relates to a preparation method of fermented milk. The preparation method of the fermented milk comprises the following steps: (1), taking materials; (2), blending the materials; (3), fixing volume; (4), carrying out homogenizing and sterilizing; (5) carrying out inoculating; (6) carrying out fermentation; (7) carrying out demulsification; (8) carrying out filling; and (9) carrying out warehousing. The fermented milk prepared by the preparation method is pure in taste and stable in structure.

Description

technical field [0001] The invention belongs to the technical field of production of frozen desserts, and in particular relates to a method for preparing fermented milk. Background technique [0002] Fermented milk is made from fresh milk fermented by lactic acid bacteria. Fermented milk has become a favorite food for its comprehensive nutrition and rich in lactic acid bacteria. In addition to almost all the nutrients of fresh milk, fermented milk also has the following functions: maintain intestinal flora Ecological balance, inhibiting the invasion of harmful bacteria to the intestinal tract; promoting intestinal peristalsis by producing a large amount of short-chain fatty acids; a large number of bacterial growth changes osmotic pressure, preventing constipation; producing some substances that increase immune function, which can improve human immunity and prevent constipation. disease; delay aging, etc. [0003] In the production process of fermented milk, the required ra...

Claims

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Application Information

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IPC IPC(8): A23C9/137A23C9/13
CPCA23C9/13A23C9/1307A23C9/137A23V2400/11A23V2400/169A23V2400/51A23V2400/249
Inventor 杨潇孙丹
Owner 重庆光大集团乳业股份有限公司
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