Coagulated cheese flavor fermented milk and preparing method thereof

Abstract

The invention discloses a coagulated cheese flavor fermented milk. The coagulated cheese flavor fermented milk is prepared from, by weight, 80-90 parts of raw milk, 0.005 part of fermented culture, 0.5-2.0 parts of whey protein powder, 0.1-1.0 part of tremella polysaccharide, 5-10 parts of white granulated sugar, 0.5-3 parts of cheese powder and 0.01-0.1 part of edible salt. The preparing method comprises the following steps of 1, preparing materials, wherein partial liquid milk is taken, the temperature is raised to 45-50 DEG C, dry mixing is conducted on the whey protein powder, tremella polysaccharide and partial white granulated sugar, the mixture is put into the partial liquid milk after the temperature is raised, then the remaining white granulated sugar, cheese powder and the like are added, after even mixing is conducted, the liquid milk is used for maintaining constant volume, and the temperature is reduced to 20 DEG C or below; 2, sterilizing the prepared material liquid; 3, reducing the temperature of the fermentation raw materials to 10 DEG C or below, and inoculating the fermented culture; 4, after the inoculation completes, conducting temperature raising, filling and fermentation, and after the fermentation completes, transferring the fermented milk to a quick cooling room. The coagulated cheese flavor fermented milk is finer in structure, smoother in mouthfeel, purer in cheese flavor, rich in cheese fragrance and good in water retention.

Description

technical field [0001] The invention belongs to the technical field of dairy product processing, and in particular relates to a solidified cheese-flavored fermented milk and a preparation method thereof. Background technique [0002] There are a variety of flavored fermented milk products on the market, which are deeply loved by consumers. Flavored fermented milk refers to more than 80% raw cow (sheep) milk or milk powder as raw material, adding other raw materials, after sterilization and fermentation, the pH value is lowered, and food additives, nutritional enhancers, fruits and vegetables are added or not added before or after fermentation. , cereals, etc. [0003] Along with people's pursuit of mouthfeel and local flavor of flavored fermented milk, more and more flavored fermented milks have appeared, such as Chinese patent CN106035666A discloses a kind of flavored fermented milk containing traditional Chinese medicine ingredients with health care effect, Chinese patent...

AI Technical Summary

Problems solved by technology

[0005] Cheese powder has comprehensive nutrition and mellow flavor, but if too much cheese powder is used in the production process, the taste of the product will be heavy, and if too little cheese is used, the taste is not obvious and relatively light. At present, in order to enhance the mellow effect of cheese flavor and ensure For the stability and water retention of fermented milk, some additives are usually added, but the use of additives further affects the taste and texture of the product, and fermented milk produced by combining Tremella polysaccharide with cheese powder is relatively rare

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