Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Inflatable fermented milk and preparation method thereof

A technology for fermented milk and starter, applied in dairy products, milk preparations, applications, etc., can solve problems such as unfavorable absorption, deterioration, and difficulty in maintaining product aeration and taste, and achieve extended shelf life, avoid stratification problems, and improve gas content. and the effect of gas stability

Active Publication Date: 2017-12-01
BRIGHT DAIRY & FOOD
View PDF6 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The difficulty of aerated fermented milk is that it is difficult to maintain the aerated taste of the product, and the product is easy to denature and precipitate whey. In the past, aerated fermented milk is filled with carbon dioxide, but carbon dioxide is easy to generate carbonic acid in water and react with calcium to form precipitation, resulting in stratification of fermented milk , leading to deterioration, which is not conducive to human body absorption

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Inflatable fermented milk and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Carry out proportioning according to the embodiment 1 in table 1.

[0028] 1) Preheat raw milk to 70°C and 18MPa for homogenization; sterilize at 110°C for 300 seconds; put the sterilized material into a milk buffer tank and cool to 42°C, inoculate the starter BD-100 (including thermophilic chain Bacillus delbrueckii subsp. bulgaricus), fermented at 42°C for 6.5 hours until the acidity reached 75°T;

[0029] 2) Temporarily store aseptic tanks when the temperature drops to 25°C;

[0030] 3) Preheat the cream to 50°C, add gelatin, stir well, and sterilize at 95°C for 300 seconds; 4)

[0031] Cool the sterilized material to 50°C, put it into the above-mentioned aseptic tank, let the two materials mix evenly, and put the prepared

[0032] The prepared mixture is cooled to 6° C., and inflated by 40% through an aeration device to obtain a finished product.

Embodiment 2

[0034] Carry out proportioning according to embodiment 2 in table 1.

[0035] 1) Preheat raw milk, part of the white sugar and concentrated milk protein to 60°C, and mix well;

[0036] 2) Cool to 5°C, stop stirring, temporarily store, homogenize at 70°C and 18MPa, sterilize at 110°C for 300 seconds, put the sterilized material into a milk buffer tank and cool to 44°C, inoculate the starter BD-100 ( Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus), starter Bb-02 (including Bifidobacterium bifidum), L.casein 431 (including Lactobacillus casei), fermented at 44°C for 6 hours until the acidity reached 75° T;

[0037] 3) Temporarily store aseptic tanks when the temperature drops to 20°C;

[0038] 4) Preheat the cream to 50°C, add the remaining white sugar, gelatin and modified starch, stir well,

[0039] Sterilize at 95°C for 300 seconds;

[0040] 5) Cool the sterilized material to 55°C, put it into the above-mentioned aseptic tank, let the two materi...

Embodiment 3

[0043] Carry out proportioning according to embodiment 3 in table 1.

[0044] 1) Preheat raw milk, concentrated milk protein and part of white sugar to 60°C and mix well;

[0045]2) Cool to 10°C, stop stirring, temporarily store, homogenize at 60°C and 20MPa, sterilize at 110°C for 300 seconds, put the sterilized material into a milk buffer tank and cool to 37°C, inoculate the starter BD-100 ( Including Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus), L.casein 431 (including Lactobacillus casein), fermented at 37°C for 7.5 hours until the acidity reached 75°T;

[0046] 3) Temporarily store aseptic tanks when the temperature drops to 20°C;

[0047] 4) Preheat the cream to 50°C, add the remaining sugar, gelatin, pectin and guar gum, stir well

[0048] Evenly, sterilize at 95°C for 300 seconds;

[0049] 5) Cool the sterilized material to 55°C, pour it into the above-mentioned aseptic tank, mix the two materials evenly, cool the prepared mixture to 6...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention belongs to the field of fermented milk products, and particularly discloses a raw material composition of inflatable fermented milk. The raw material composition comprises, in weight percentage, 40.492%-79.493% of raw milk, 20%-50% of cream, 0%-7% of sugar, 0%-1% of concentrated milk protein, 0.5%-1.5% of thickening agents and 0.007%-0.008% of leavening agents. Parts of raw materials are fermented, the fermented raw materials and a composition of the cream and the thickening agents are mixed, and mixture is inflated to form the inflatable fermented milk. Air holes of the obtained inflatable fermented milk are uniform and durable, and the inflatable fermented milk is exquisite in taste.

Description

technical field [0001] The invention belongs to the field of fermented milk products, and in particular relates to aerated fermented milk and a preparation method of the fermented milk. Background technique [0002] At present, the fermented milk on the market is the same ordinary fermented milk, which is nothing more than two types: solidified type and stirred type. One has a blocky taste and the other has a fluid taste. For a long time, consumers have believed that fermented milk has only these two tastes, and many of the products are different because of different raw materials, different fermentation strains, different flavors and so on. In order to break the fixed perception of consumers and bring different taste enjoyment, the present invention utilizes post-gassing technology to make fermented milk have a mouthfeel similar to mousse, giving people a strong sense of freshness and unique feeling. [0003] The difficulty of aerated fermented milk is that it is difficult...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23C9/13A23C3/00
CPCA23C3/00A23C9/13A23C9/1307
Inventor 梅芳乔成亚龚广予刘振民李海燕
Owner BRIGHT DAIRY & FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com