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Cane-sugar-free flavored fermented milk

A fermented milk, sucrose-free technology, applied in the direction of dairy products, applications, milk preservation, etc., can solve the problems affecting the color, flavor, texture and taste of yogurt, poor product quality, layering, etc., to solve whey separation, The effect of long shelf life and excellent texture

Inactive Publication Date: 2018-04-13
NEW HOPE SHUANGXI DAIRY SUZHOU CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the quality of the product is poor due to the imbalance of the components of the fermentation raw materials and the proportion of various strains, and in the subsequent storage process, its physical and chemical indicators, microbial indicators and microstructure will change greatly, resulting in stratification, Phenomena such as thinning or even bitterness seriously affect the color, flavor, texture and mouthfeel of yogurt

Method used

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  • Cane-sugar-free flavored fermented milk
  • Cane-sugar-free flavored fermented milk

Examples

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Effect test

example 1

[0025] A sucrose-free flavored fermented milk, comprising the following raw material formula: 800 parts by weight of raw milk; 20 parts by weight of xylitol; 8 parts by weight of whey protein powder; 2 parts by weight of a stabilizer; 2 parts by weight of cream; 0.2 parts by weight of essence ; Sweetener 0.1 parts by weight; Fermentation agent 40U.

[0026] Wherein, the protein content in the whey protein powder is 30wt%, the essence includes 40wt% yogurt essence and 30wt% cream essence, the sweetener is steviol glycoside, and the xylitol is made of white birch, Extracted from oak, corn cob or bagasse.

[0027] Wherein, the total inoculum size of the starter is 2.5×10 6 CFU / mL, the starter includes Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium lactis and Lactobacillus acidophilus. Wherein, the inoculation amount of the Lactobacillus bulgaricus and the Streptococcus thermophilus is 1:6, and the inoculation amount of the Bifidobacterium lactis and the L...

example 2

[0030] A sucrose-free flavored fermented milk, comprising the following raw material formula: 1200 parts by weight of raw milk; 50 parts by weight of xylitol; 15 parts by weight of whey protein powder; 5 parts by weight of a stabilizer; 8 parts by weight of cream; 1 part by weight of essence ; Sweetener 0.3 parts by weight; Fermentation agent 100U.

[0031] Wherein, the protein content in the whey protein powder is 42wt%, the essence includes 40wt% yogurt essence and 30wt% cream essence, the sweetener is steviol glycoside, and the xylitol is made of white birch, Extracted from oak, corn cob or bagasse.

[0032] Wherein, the total inoculum size of the starter is 3.1×10 6 CFU / mL, the starter includes Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium lactis and Lactobacillus acidophilus. Wherein, the inoculation amount of the Lactobacillus bulgaricus and the Streptococcus thermophilus is 1:6, and the inoculation amount of the Bifidobacterium lactis and the L...

example 3

[0035] A sucrose-free flavored fermented milk, comprising the following raw material formula: 1000 parts by weight of raw milk; 30 parts by weight of xylitol; 10 parts by weight of whey protein powder; 3 parts by weight of a stabilizer; 5 parts by weight of cream; 0.6 parts by weight of essence ; Sweetener 0.2 parts by weight; Fermentation agent 70U.

[0036] Wherein, the protein content in the whey protein powder is 36wt%, the essence includes 40wt% yogurt essence and 30wt% cream essence, the sweetener is steviol glycoside, and the xylitol is made of white birch, Extracted from oak, corn cob or bagasse.

[0037] Wherein, the total inoculum size of the starter is 2.8×10 6 CFU / mL, the starter includes Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium lactis and Lactobacillus acidophilus. Wherein, the inoculation amount of the Lactobacillus bulgaricus and the Streptococcus thermophilus is 1:6, and the inoculation amount of the Bifidobacterium lactis and the...

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Abstract

The invention discloses cane-sugar-free flavored fermented milk. The cane-sugar-free flavored fermented milk comprises the following raw materials in parts by weight according to the formula: 800-1200parts of raw milk, 20-50 parts of xylitol, 8-15 parts of whey protein, 2-5 parts of a stabilizing agent, 2-8 parts of coffee cream, 0.2-1 part of essence, 0.1-0.3 part of a sweetening agent and 40-100U of a fermenting agent, wherein the stabilizing agent is compounded from acetylated distarch phosphate, hydroxypropyl distarch phosphate, pectin and locust bean gum; and the fermenting agent is mixed bacteria consisting of lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium lactis and lactobacillus acidophilus. The fermented milk prepared by a technique is unique in flavor andfine and smooth in mouth feel, the flavor and quality stability of the flavored fermented milk during shelf life can be maintained, the preparation technology is easy to control, and the stability offermented milk in batches is high.

Description

technical field [0001] The invention relates to the technical field of fermented milk preparation. More specifically, the present invention relates to a sucrose-free flavored fermented milk Background technique [0002] Milk is the closest to the perfect nutritional food, rich in high-quality protein, fat, vitamins and a variety of immune active factors. Flavored fermented milk is made of raw cow (sheep) milk or milk powder, and other raw materials are added. After sterilization and fermentation, the pH value is lowered. Food additives, nutritional enhancers, fruits and vegetables, grains are added or not added before or after fermentation. etc. made products. Compared with raw cow (goat) milk or milk powder, fermented milk can produce some physiologically active substances, such as organic acids, SOD, exopolysaccharides, active enzymes, etc., which have a certain regulatory effect on the body and can enhance digestion. Absorption ability, strengthen gastrointestinal peri...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23C9/137A23C3/00
CPCA23C3/00A23C9/1307A23C9/1315A23C9/137
Inventor 薛梅张海涛史寒琴
Owner NEW HOPE SHUANGXI DAIRY SUZHOU CO LTD
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