Dual-fermentation milk beverage and making method thereof

Abstract

The invention discloses a dual-fermentation milk beverage and a making method thereof. The making method comprises the following steps of S1, performing homogenizing on raw milk, performing sterilizing, performing cooling, then performing inoculating with a fermenting agent, and after performing fermentation, performing cooling once again so as to obtain a fermentation base material; S2, sterilizing a fruit and vegetable juice mixed solution containing ingredients, performing cooling, then performing inoculating with a fermenting agent, and after fermentation, performing cooling once again soas to obtain fermented fruit and vegetable juice; S3, uniformly mixing a stabilizing agent with a sweetening agent and an emulsifying agent, performing sterilization, and performing cooling so as to obtain an added solution; and S4, uniformly mixing the fermented base material obtained in S1, with the fermented fruit and vegetable juice obtained in S2 and the added solution obtained in S3, adjusting the acid, performing homogenizing and performing sterilizing so as to obtain the dual-fermentation milk beverage. The dual-fermentation milk beverage made by the method disclosed by the invention is stable in system, has long quality guarantee period under normal temperature, besides, contains the flavor of fermented milk and the flavor of fermented fruit juice, is smooth, refreshing and delicate in mouth feel, and good in nutrient and health, fills a blank that the dual-fermentation milk beverage does not exist in the market at present, and also solves the difficult problem that the fruitjuice is applied to milk products.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a double-fermented milk-flavored beverage and a preparation method thereof. Background technique [0002] Milk is recognized as a food with high nutritional value in the world, rich in protein, fat, carbohydrates and minerals. Fermented milk products are fermented milk products that are obtained by adding strains of bacteria on the basis of milk. Not only are they rich in nutritional value, but the added live bacteria and metabolites are beneficial to intestinal peristalsis and immunity, and some proteins are decomposed into polypeptides. And amino acids, some fats and lactose are also broken down into smaller compounds that are more easily absorbed by the body. [0003] Fruit is a kind of food that consumers like very much. Juice and jam made from fruit are widely used in various foods. Juice and jam often have a certain degree of acidity, and if they are added too much in dairy ...

AI Technical Summary

Problems solved by technology

Although fermented fruit and vegetable juices are more nutritious and small-molecule, the pH of fermented fruit and vegetable juices is lowered, so it needs to be more cautious when used in dairy products

[0004] In addition, there are still a series of problems in the fermentation of fruit and vegetable juices. Either the formula during fermentation is relatively complicated, and the processing of raw materials and production processes are relatively complicated, which makes industrial production difficult, or the directly usable nutrients contained in fruit and vegetable juices Fewer, need to use specific microorganisms to ferment, and there are few reports on the use of other common probiotics for fermentation

[0005] Therefore, still lack the product of a kind of double fermented milk flavor beverage at present, this is the problem to be solved urgently by those skilled in the art

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