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A kind of fermented milk that increases drinking physical examination and reduces hanging wall and preparation method thereof
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A technology of fermented milk and starter, applied in the field of fermented milk, to achieve the effect of increasing drinking physical examination, avoiding water analysis, and reducing product hanging on the wall
Active Publication Date: 2022-05-20
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 viscosity as much as possible, but a low-frequency rotor pump often requires high-performance supporting equipment to match the production capacity
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Embodiment 1
[0040] This embodiment provides a method for preparing fermented milk that increases drinking physical examination and reduces wall hanging, and fermented milk prepared by the method.
[0041] The raw materials of this fermented milk are (in 1000g): fresh milk or reduced milk 936g, white granulated sugar 60g, starch 3g, agar 0.6g and leavening agent: 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 this fermented milk specifically comprises the following steps:
[0043] (1) After heating fresh milk or reduced milk to 45-55°C, add white granulated sugar, starch and agar, and stir for 25-35 minutes to mix them evenly to obtain a mixed material liquid;
[0044] (2) After degassing the mixed material liquid, homogenize it at 60°C and 20 MPa to obtain a homogeneous mixed material liquid;
[0045] (3) Sterilize the homogenized mixed material at 110° C. for 10 minutes, and cool down...
Embodiment 2
[0053] This embodiment provides a method for preparing fermented milk that increases drinking physical examination and reduces wall hanging, and fermented milk prepared by the method.
[0054] The raw materials of this fermented milk are (in 1000g): fresh milk or reduced milk 936g, white granulated sugar 60g, starch 3g, agar 0.6g and leavening agent: 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 this fermented milk specifically comprises the following steps:
[0056] (1) After heating fresh milk or reduced milk to 45-55°C, add white granulated sugar, starch and agar, and stir for 25-35 minutes to mix them evenly to obtain a mixed material liquid;
[0057] (2) After degassing the mixed material liquid, homogenize it at 60°C and 20 MPa to obtain a homogeneous mixed material liquid;
[0058] (3) Sterilize the homogenized mixed material at 110° C. for 10 minutes, and cool down...
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Abstract
The invention provides a kind of fermented milk and its preparation method which can increase the drinking physical examination and reduce wall-hanging. The preparation method of the fermented milk comprises the following steps: degassing, homogenizing, sterilizing, and cooling the raw materials; then adding a starter, fermenting at 41-43°C for 2-3 hours, cooling to 32-37°C, and continuing Ferment until the acidity reaches 75°T, then stop the fermentation; after the fermentation feed liquid is demulsified, use a high-frequency rotor pump to beat the demulsified feed liquid through the cold plate to the tank to be filled; then beat it to the filling machine through the screw pump After filling, the finished product is obtained; after being refrigerated and cooked, the finished product leaves the factory. Using the preparation method of the present invention to produce fermented milk, the best drinking experience of the product can be obtained without reducing the product index and without increasing the dilution step. At the same time, the present invention adopts the secondary fermentation process in the fermentation process to ensure the shelf life of the product stability.
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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