Fermented milk with advantages of drinking experience improving and wall attachment reducing, and preparation method thereof
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A technology of fermented milk and fermented material, applied in the field of fermented milk
Active Publication Date: 2018-01-26
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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If a rotor pump is used to feed yogurt, it is necessary to design and select a low-frequency feed pump in advance to ensure product viscosi
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[0039] Example 1
[0040] This embodiment provides a method for preparing fermented milk that increases drinking physical examination and reduces wall hanging, and the fermented milk prepared by the method.
[0041] The raw materials of the fermented milk are (calculated in 1000g): 936g fresh milk or reduced milk, 60g white sugar, 3g starch, 0.6g agar, and starter: Streptococcus thermophilus 1×10 6 cfu / g, Lactobacillus bulgaricus 1×10 6 cfu / g, Lactococcus lactis 1×10 6 cfu / g.
[0042] The preparation method of fermented milk specifically includes the following steps:
[0043] (1) After heating the fresh milk or reduced milk to 45-55°C, add white sugar, starch and agar, and stir for 25-35 minutes to mix them evenly to obtain a mixed liquid;
[0044] (2) After degassing the mixed material liquid, homogenize under the conditions of 60° C. and 20 MPa to obtain a homogeneous mixed material liquid;
[0045] (3) Sterilizing the homogenized mixture at 110°C for 10 minutes, and after cooling the ...
Example Embodiment
[0052] Example 2
[0053] This embodiment provides a method for preparing fermented milk that increases drinking physical examination and reduces wall hanging, and the fermented milk prepared by the method.
[0054] The raw materials of the fermented milk are (calculated in 1000g): 936g fresh milk or reduced milk, 60g white sugar, 3g starch, 0.6g agar, and starter: Streptococcus thermophilus 1×10 6 cfu / g, Lactobacillus bulgaricus 1×10 6 cfu / g, Lactococcus lactis 1×10 6 cfu / g.
[0055] The preparation method of fermented milk specifically includes the following steps:
[0056] (1) After heating the fresh milk or reduced milk to 45-55°C, add white sugar, starch and agar, and stir for 25-35 minutes to mix them evenly to obtain a mixed liquid;
[0057] (2) After degassing the mixed material liquid, homogenize under the conditions of 60° C. and 20 MPa to obtain a homogeneous mixed material liquid;
[0058] (3) Sterilizing the homogenized mixture at 110°C for 10 minutes, and after cooling to 4...
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Abstract
The invention provides a fermented milk with advantages of drinking experience improving and wall attachment reducing, and a preparation method thereof. The preparation method comprises: dissolving raw materials, degassing, homogenizing, sterilizing, and cooling; adding a fermenting agent, fermenting for 2-3 h at a temperature of 41-43 DEG C, cooling to a temperature of 32-37 DEG C, continuously fermenting, and stopping the fermenting until the acidity achieves 75 DEG T,; carrying out demulsification on the fermented material liquid, and beating the obtained material liquid by using a high-frequency rotor pump through a cold plate until achieving a to-be-filled state; beating into a filling machine through a screw pump, and filling to obtain a finished product; and carrying out cold preservation and after ripening on the finished product, and leaving the factory. According to the present invention, with the application of the preparation method to prepare the fermented milk, the optimal drinking experience can be achieved without the reducing of the product indexes and the increase of the thinning step, and the stability of the shelf life of the product can be ensured by using thesecondary fermentation process during the fermentation.
Description
technical field [0001] The invention provides a method for preparing fermented milk and fermented milk prepared by the method, which increase drinking physical examination and reduce hanging wall, and belong to the technical field of fermented milk products. Background technique [0002] At present, domestic fermented milk and flavored fermented milk products generally have serious wall-hanging phenomenon after being refrigerated and cooked, which leads to a more prominent phenomenon that you have to lick the lid when drinking yogurt, and the product remains in the bottle more and the drinking experience is not good. [0003] In order to increase the drinking effect, it is necessary to reduce the viscosity to make the product thinner. Usually, the way to reduce the product viscosity is mainly to reduce the dry matter content of the product, or to increase the thinning equipment and thinning process (such as thinning pump or fine mesh) in the production process. smoothing fil...
Claims
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