Inflatable fermented milk and preparation method thereof

Abstract

The invention discloses inflatable fermented milk and a preparation method thereof. The fermented milk contains the following raw materials in percentage by weight: 8%-12% of saccharose, 0-15% of watery cream, 0-0.15% of an emulsifying agent, 0-0.25% of pectin, 0.5%-2% of gelatin, 0.7%-1.5% of starch, 0.004%-0.008% of a fermenting agent and the balance of raw material milk; and fermented milk is further inflated with nitrogen, and the inflation amount of the nitrogen is 75%-85% of the volume of the fermented milk. The inflatable fermented milk is prepared by the steps of mixing all raw materials except the fermenting agent, carrying out homogenization and sterilization, cooling, inoculating the fermenting agent for fermentation, and carrying out encapsulation. The fermented milk is inflated with nitrogen, and the proportion of the raw materials is optimized, so that the inflatable fermented milk with a fluffy, silky and soft texture is obtained; and the obtained inflatable fermented milk has a relatively high viable count, has the stable tissue state in a guarantee period and simultaneously has the sour and sweet flavors of the fermented milk and the taste of a soft mousse cake, and the overflowing of gas is avoided.

Description

technical field [0001] The invention belongs to the technical field of fermented milk products, and in particular relates to aerated fermented milk and a preparation method thereof. Background technique [0002] In recent years, with the improvement of living standards and the convenience of transportation, consumers have higher and higher requirements for fermented milk. For consumers, fermented milk is not only a supplement of healthy nutrients, consumers need better tasting and fresher experience. Therefore, it is very necessary to develop a delicious product to satisfy the foodies and satisfy the beating on the tip of the tongue. [0003] At present, fermented milk on the market mainly includes drinking type, stirred type and set type yoghurt, and there are few studies on aerated yoghurt. Patent CN103988907A discloses aerated yogurt and its preparation method. The gas filled in the aerated yogurt is carbon dioxide, which is similar to carbonated drinks containing prote...

AI Technical Summary

Problems solved by technology

[0005] In order to solve the above-mentioned technical problems, the present invention provides a kind of aerated fermented milk and its preparation method, which maintains good stability and refreshing taste after aerated, overcomes the poor gas retention of aerated fermented milk, texture collapse during shelf life, gas overflow and The number of viable bacteria is unstable. The texture of the inflatable product is fluffy, silky and soft, and contains a high number of viable bacteria.

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