Cheese flavored fermented milk and preparation method thereof

A technology for fermented milk and flavor, applied in dairy products, milk preparations, applications, etc., can solve the problems of cheese flavor stimulation and high price, and achieve the effect of light and mellow cheese flavor, delicate taste and dense texture

Inactive Publication Date: 2017-07-14
王志勇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, cheese is too strong and stimulating for Chinese consumers to adapt to for a while, and it is expensive, so it has not yet become the mainstream dairy product consumed by Chinese people.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Weigh 5kg, 5kg and 80kg of milk protein, cheese powder and white granulated sugar respectively, and mix to obtain a mixture for later use;

[0035] Heat 810kg of milk to 60°C-65°C, add milk protein, cheese powder and white sugar mixture while stirring, add 100kg of cream at the same time, stir for 20min-30min at a speed of 2000rmp-3000rmp to hydrate, and hydrate The material is homogenized under the conditions of temperature of 65°C-70°C and pressure of 18Mpa-20Mpa to obtain a homogeneous mixture;

[0036] Heat the homogeneous mixed material to 90°C-95°C, sterilize for 5min-10min, and then cool the sterilized material to 37°C-38°C;

[0037] A total amount of 40 g of starter containing Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris with a mass ratio of 4:2:1:1:2 The bacteria powder is fully dissolved with the processed material or sterile water, inserted into the st...

Embodiment 2

[0041] Weigh 2.5kg, 7.5kg and 70kg of milk protein, cheese powder and white granulated sugar respectively, and mix well to obtain a mixture for later use;

[0042] Heat 820kg of milk to 60°C-65°C, add milk protein, cheese powder and white sugar mixture while stirring, and add 100kg of cream at the same time, stir for 20min-30min at a speed of 2000rmp-3000rmp to hydrate, and hydrate The material is homogenized under the conditions of temperature of 65°C-70°C and pressure of 18Mpa-20Mpa to obtain a homogeneous mixture;

[0043] Heat the homogeneous mixture to 90°C-95°C, sterilize for 5min-10min, then cool the sterilized material to 37°C-38°C;

[0044] A total amount of 50 g starter bacteria containing Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus casei, Lactococcus lactis subsp. The powder is fully dissolved with the processed material or sterile water, inserted into the sterilized material, and stirred at a speed of 1500rmp-2000rmp for 5min-10min, so that...

Embodiment 3

[0048] Weigh 7.5kg, 2.5kg and 70kg of milk protein, cheese powder and white granulated sugar respectively, mix well to obtain a mixture for later use;

[0049] Heat 770kg of milk to 60°C-65°C, add milk protein, cheese powder and white sugar mixture while stirring, and add 150kg of cream at the same time, stir for 20min-30min at a speed of 2000rmp-3000rmp to hydrate, and hydrate The material is homogenized under the conditions of temperature of 65°C-70°C and pressure of 18Mpa-20Mpa to obtain a homogeneous mixture;

[0050] Heat the homogeneous mixture to 90°C-95°C, sterilize for 5min-10min, then cool the sterilized material to 38°C;

[0051] The starter bacteria with a total amount of 30 g and containing Streptococcus thermophilus, Lactobacillus bulgaricus, Bifidobacterium, Lactococcus lactis subsp. The powder is fully dissolved with the processed material or sterile water, inserted into the sterilized material, and stirred at a speed of 1500rmp-2000rmp for 5min-10min, so that...

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PUM

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Abstract

The invention belongs to the technical field of dairy foods, and particularly relates to cheese flavored fermented milk and a preparation method thereof. The cheese flavored fermented milk is prepared from milk, coffee cream, milk protein, cheese powder, white granulated sugar and a mixed fermentation agent through mixing, inoculating and fermenting. The fermented milk product has quietly elegant and aromatic cheese flavor, fine mouth feel and compact texture, the requirements of Chinese consumers for cheese flavored products can be met, and besides, the consumers can obtained different consumption experience from ordinary fermented milk.

Description

technical field [0001] The invention belongs to the technical field of dairy products, and in particular relates to cheese-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 has the nutrients and functions of ordinary fermented milk products. The key nutrients include protein, calcium, exopolysaccharide, etc. The function is mainly reflected in the adjustment of the intestinal microecological balance through the intake of probiotics , Inhibit the growth of harmful substances, improve the body's immunity, reduce lactose intolerance, promote calcium absorption, etc. [0004] Compared with ordinary fermented milk products, flavored fer...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1307
Inventor 许小刚王志勇
Owner 王志勇
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