Stirred fermented milk and preparation method thereof

A fermented milk, stirring technology, applied in dairy products, milk preparations, applications, etc., can solve problems such as poor taste and flavor, poor rice flavor, and inability to achieve process equipment, and achieves fine texture, rich rice flavor, fine-textured effect

Inactive Publication Date: 2018-04-13
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, rice flour is added to fermented milk, usually after fermentation, and the amount of rice flour added is not more than 2%. The rice flavor in the fermented milk product is not strong, and the taste and flavor are not good.
If the addition amount is increased, the rice flour will precipitate or gelatinize, which cannot be realized on the process equipment

Method used

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  • Stirred fermented milk and preparation method thereof
  • Stirred fermented milk and preparation method thereof
  • Stirred fermented milk and preparation method thereof

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preparation example Construction

[0026] A method for preparing stirred fermented milk. The fermented milk comprises raw materials in the following mass ratios: puffed rice flour 1.0-5.0%, enzymolysis rice flour 0-20.0%, starter 0.001-0.006% and raw milk supplemented to 100.0%, Its preparation method comprises the following steps:

[0027] (1) Mix the raw material milk, puffed rice flour, and enzymatic rice flour evenly to obtain material A;

[0028] (2) Material A is homogenized, sterilized, and cooled to obtain material B;

[0029] (3) Inoculate the starter in material B, and obtain material C after fermentation;

[0030] (4) Fill material C, cool and cook.

[0031] The puffed rice flour and the enzymolysis rice flour in the fermented milk raw material of the present invention form swollen amylose after fermentation, can provide satiety, and contain vegetable protein, add to fermented milk to obtain a kind of double protein fermented milk.

[0032] Wherein, the puffed rice flour is preferably puffed brown...

Embodiment 1

[0053] A kind of stirring type fermented milk, it comprises raw material component and mass ratio as shown in table 1:

[0054] Table 1

[0055]

[0056] The preparation method of this stirring type fermented milk comprises the steps:

[0057] (1) Dissolve puffed rice flour, enzymolyzed rice flour, white sugar, whey protein powder and cream in raw milk at 50°C according to the above ratio, and stir for 15 minutes to obtain material A;

[0058] (2) Homogenize the material A, wherein the first-stage homogenization pressure is 17MPa, the second-stage homogenization pressure is 3MPa, and the homogenization temperature is 68°C. After homogenization, it is sterilized at 95°C for 5 minutes, and then cooled to 37°C to obtain the material B;

[0059] (3) Inoculate starter and other probiotics in material B at an inoculation temperature of 37°C, ferment at 37°C until the final acidity is 70°T, and ferment for 7 hours to obtain material C;

[0060] (4) Fill the material C, the fill...

Embodiment 2

[0063] A kind of stirring type fermented milk, it comprises raw material component and mass ratio as shown in table 2:

[0064] Table 2

[0065]

[0066] The preparation method of this stirring type fermented milk comprises the steps:

[0067] (1) Dissolve puffed rice flour and enzymolyzed rice flour in raw milk at 40°C according to the above ratio, and stir for 30 minutes to obtain material A;

[0068] (2) Homogenize the material A, wherein the first-stage homogenization pressure is 16MPa, the second-stage homogenization pressure is 3MPa, and the homogenization temperature is 65°C. After homogenization, sterilize at 85°C for 10 minutes, and then cool to 45°C to obtain the material B;

[0069] (3) inoculate the starter in the material B, the inoculation temperature is 45°C, ferment at 45°C until the terminal acidity is 65°T, the fermentation time is 4h, and the material C is obtained;

[0070] (4) Fill the material C at a filling temperature of 16°C, cool the fermented m...

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Abstract

The invention discloses stirred fermented milk and a preparation method thereof. The stirred fermented milk comprises the following raw materials in percentage by mass: 1.0-5.0% of puffed rice flour,0-20.0% of rice flour endured enzymatic hydrolysis, 0.001-0.006% of a fermentation agent, and the balance of raw-material milk so as to ensure a total percentage of 100.%. The preparation method of the stirred fermented milk comprises the following steps: (1), uniformly mixing the raw-material milk, the puffed rice flour and the rice flour endured enzymatic hydrolysis so as to obtain a material A;(2), homogenizing the material A, carrying out sterilization, and carrying out cooling so as to obtain a material B; (3), inoculating the fermentation agent into the material B, and carrying out fermentation so as to obtain a material C; and (4), filling the material C, carrying out cooling, and carrying out post-curing so as to obtain the stirred fermented milk. According to the preparation method of the stirred fermented milk, the rice flour with relatively high addition amounts jointly takes part in the fermentation without addition of additives so that the prepared stirred fermented milkis refreshing in flavor, mellow in rice aroma, and fine and smooth in texture; moreover, the stirred fermented milk is stable in tissue state and free of milk-water separation within shelf life. And thus, existing production and preparation methods are met, and large-scale production is suitable.

Description

technical field [0001] The invention belongs to the technical field of fermented milk products, and in particular relates to a stirred fermented milk and a preparation method thereof. Background technique [0002] Rice flour is a product made from rice as a raw material through processes such as crushing, sterilization and spray drying. Rice noodles are rich in nutrients, rich in protein, folic acid grams, dietary fiber, thiamine, riboflavin, niacin, vitamins, calcium, phosphorus, potassium grams, sodium, magnesium, iron, zinc grams, selenium and other nutrients , has many health functions such as nourishing blood and Qi, strengthening the spleen and nourishing the stomach, improving ears and improving eyesight. [0003] At present, rice flour is added to fermented milk, usually after fermentation, and the amount of rice flour added is no more than 2%. The rice flavor in the fermented milk product is not strong, and the taste and flavor are not good. If the addition amount...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/123
Inventor 沈玲苏米亚徐致远刘振民苗君莅廖文艳韩梅肖杨朱培李雨桐腾军伟
Owner BRIGHT DAIRY & FOOD CO LTD
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