Spread flavored fermented milk and preparation method thereof

A fermented milk and smear-type technology, which is applied to bacteria and lactobacilli used in dairy products and food preparation, can solve the problems of inconvenient storage and transportation of fermented milk, increase transportation and storage costs, and reduce the precipitation of whey , enhance the creaminess and good ductility

Inactive Publication Date: 2017-09-22
河南花花牛乳业集团股份有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the flavored fermented milks on the market are flow type, and the storage and transportation

Method used

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  • Spread flavored fermented milk and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0024] Example 1

[0025] A spread type fermented milk, including the following weight percentages of raw materials: raw milk 60%, fermented strain 0.005%, white sugar 8%, skimmed milk powder 2%, concentrated milk protein 3%, cooked cheese powder 0.1% , 25% cream, 0.2% condensed milk, 0.1% agar, 0.2% starch, the balance is purified water.

[0026] The fermentation strains are Streptococcus thermophilus and Lactobacillus bulgaricus.

[0027] The preparation method of the spread-type flavored fermented milk includes the following operation steps:

[0028] 1) Ingredients: Take the raw milk and heat it up to 40-50°C, add skimmed milk powder, concentrated milk protein powder, cooked cheese powder, cream, and condensed milk to the heated raw milk. After mixing it evenly, let it stand for 40 minutes, then Mix the white sugar, agar, and starch into the warmed raw milk, stir for 15 minutes to make it fully dissolved, after mixing, let it stand for 30 minutes, and then add purified water to ma...

Example Embodiment

[0031] Example 2

[0032] A spread type fermented milk, including the following weight percentages of raw materials: raw milk 70%, fermented strain 0.005%, white sugar 10%, skimmed milk powder 4%, concentrated milk protein 5%, cooked cheese powder 0.3% , Cream 8%, condensed milk 0.7%, agar 0.5%, starch 1.0%, the balance is purified water.

[0033] The fermentation strains are Streptococcus thermophilus and Lactobacillus bulgaricus.

[0034] The preparation method of the spread-type flavored fermented milk is the same as the preparation method of Example 1.

Example Embodiment

[0035] Example 3

[0036] A spread type fermented milk, including the following raw materials by weight percentage: raw milk 65%, fermented strain 0.005%, white sugar 9%, skimmed milk powder 3%, concentrated milk protein 4%, cooked cheese powder 0.2%, 15% cream, 0.5% condensed milk, 0.3% agar, 0.6% starch, and the balance is purified water.

[0037] The fermentation strains are Streptococcus thermophilus and Lactobacillus bulgaricus.

[0038] The preparation method of the spread-type flavored fermented milk is the same as the preparation method of Example 1.

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Abstract

The invention discloses a spread flavored fermented milk, which comprises the following raw materials by percentage: 60-70% of raw milk, 0.005% of a fermentation strain, 8-10% of white granulated sugar, 2-4% of skim milk powder, 3-5% of milk protein concentrate, 0.1-0.3% of cooked cheese powder, 8-25% of watery cream, 0.2-0.7% of condensed milk, 0.1-0.5% of agar, 0.2-1.0% of starch, and the balance purified water. The preparation method of the fermented milk comprises the steps of: 1) material compounding: heating the raw milk, adding the raw materials into the heated raw milk, performing stirring for full dissolution, mixing the substances evenly, and adding purified water to a constant volume; 2) carrying out homogenization and sterilization on the prepared material liquid; and 3) cooling the prepared fermentation base material, then inoculating a fermentation strain, starting fermentation, then performing demulsification at the end of fermentation, and then performing filling, thus obtaining a required product. The spread flavored fermented milk provided by the invention is thick, non-crisp, not hard, and free of wire drawing, has delicate and lubricating, natural and soft taste, stable structural state, and has better spread ductility. Also, the preparation method is simple, and is convenient in operation, thus facilitating popularization and application.

Description

technical field [0001] The invention belongs to the technical field of dairy product processing, and in particular relates to a smear-type flavored fermented milk and a preparation method thereof. Background technique [0002] Flavored fermented milk is one of the most popular fermented milk products on the market. In addition to milk, its raw materials are generally added with fruits and vegetables, grains, food additives (such as sugar, gum, essence, etc.), nutritional enhancers and other raw materials. Low protein content (≥2.3%). Many people confuse flavored fermented milk with yogurt. In fact, strictly speaking, the two are different. The national standard stipulates that yogurt refers to the product made from raw cow (goat) milk or milk powder, sterilized, inoculated with Streptococcus thermophilus and Lactobacillus bulgaricus (Lactobacillus delbrueckii subspecies Bulgaricus) fermented. [0003] Flavored fermented milk is one of the two main types of fermented milk, ...

Claims

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Application Information

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IPC IPC(8): A23C9/123A23C9/13
CPCA23C9/1238A23C9/13A23C9/1307A23V2400/123A23V2400/249
Inventor 武波波姜波张伟丽
Owner 河南花花牛乳业集团股份有限公司
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