Fermented milk and preparation method thereof

A technology of fermented milk and starter is applied to the preparation of fermented milk. It can solve problems such as insignificant effects, and achieve the effect of filling market gaps, promoting intestinal health, excellent taste and flavor

Inactive Publication Date: 2017-05-31
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, for consumers with severe constipation, the effect of simply tak

Method used

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  • Fermented milk and preparation method thereof
  • Fermented milk and preparation method thereof
  • Fermented milk and preparation method thereof

Examples

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Example Embodiment

[0018] For this reason, the inventor provided a new preparation method through creative work. In a specific embodiment, the preparation method of fermented milk includes the following steps: (a) preheating raw milk, and barley powder, Whey protein powder and sweetener are mixed, homogenized, and sterilized to obtain a mixed material liquid; (b) a starter is added to the mixed material liquid of step (a) to ferment to obtain fermented milk; the starter is selected from acidophilus One or more of Lactobacillus, Lactobacillus rhamnosus and Lactobacillus casei. The above starter is more preferably Lactobacillus acidophilus or Lactobacillus casei, most preferably Lactobacillus acidophilus.

[0019] The above-mentioned barley leaf powder is a raw material that can be directly purchased through commercial channels, and is prepared by using high-quality organic barley young leaves that grow to 25-40 cm soon after winter as the raw material and through advanced freeze-drying and crushing ...

Example Embodiment

[0032] Example 1 Preparation of fermented milk

[0033] Preheat the raw milk to 45°C, add barley grass powder, whey protein powder and sweetener, so that the content of barley grass powder in the final mixture is 5g / kg and the content of whey protein powder is 10g / kg, white granulated sugar mass percentage 6%, stir for 15 min, homogenize at 55°C, 17MPa, sterilize at 90°C for 5 minutes, cool to 30°C through the plate to obtain the mixed material liquid;

[0034] Add Lactobacillus acidophilus 0.1×10 to the mixture 6 Cfu / mL is fermented at 30°C for 6 hours, cooled to 23°C through plates, and fermented milk is obtained and placed in a 4°C cold storage.

Example Embodiment

[0035] Example 2 Preparation of fermented milk

[0036] Preheat the raw milk to 55℃, add barley leaf powder, whey protein powder and sweetener, so that the content of barley leaf powder in the final mixture is 10g / kg and the content of whey protein powder is 8g / kg, the mass percentage of white sugar is 8%, stir for 30 minutes, homogenize at 65°C, 20MPa, sterilize at 95°C for 10 minutes, cool to 42°C through the plate to obtain the mixed material liquid;

[0037] Add Lactobacillus casei 1×10 to the mixture 6 Cfu / mL is fermented at 42°C for 48h, cooled to 23°C through plates, and fermented milk is obtained, which is placed in a 4°C cold storage.

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Abstract

The invention belongs to the field of dairy products, and particularly discloses a preparation method of fermented milk. The method comprises the following steps of (a) preheating raw material milk, mixing with barley leaf powder, whey protein powder and a sweetening agent and carrying out homogenizing and sterilizing to obtain a mixed feed liquid; and (b) adding a leavening agent to the mixed feed liquid obtained in the step (a) and carrying out fermentation to obtain the fermented milk. The leavening agent is selected from one or more of lactobacillus acidophilus, lactobacillus rhamnosus and lactobacillus casei. According to the fermented milk prepared by the method, the intestinal health can be significantly promoted, development of the function of the fermented milk for regulating intestinal flora is facilitated, the market blank is filled, and furthermore, the fermented milk is high in stability and has excellent taste and flavor.

Description

technical field [0001] The invention belongs to the field of dairy products, and in particular relates to a method for preparing fermented milk. In addition, the present invention also relates to fermented milk. Background technique [0002] Barley Grass Powder has the effects of regulating blood lipids, anti-oxidation, and repairing DNA. Barley grass powder contains 25 times more potassium than banana, 11 times more calcium than milk, 5 times more iron than spinach, 6 times more magnesium than wheat flour, and the trace element zinc that cannot be found in other foods . In terms of vitamins, vitamin B1 is 16 times more than tomato, vitamin B2 is 45 times more than lettuce, vitamin C is 7 times more than orange, and vitamin E is 20 times more than wheat flour. Other nutrients such as folic acid are 8 times more than spinach. Taking a certain amount of barley grass leaf powder every day can balance nutrition, and its rich dietary fiber can also make the metabolism in the i...

Claims

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Application Information

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IPC IPC(8): A23C9/13
CPCA23C9/13A23C9/1307A23V2400/113A23V2400/143A23V2400/175
Inventor 廖文艳刘振民徐致远苏米亚韩梅沈玲
Owner BRIGHT DAIRY & FOOD
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