Brown solidified fermented milk and preparation method thereof

A technology of fermented milk and coagulation, which is applied in the direction of bacteria and lactobacillus used in dairy products and food preparation, which can solve the problems of human body burden, achieve stable tissue state, delicate taste, and increase the effect of total solids content

Inactive Publication Date: 2018-05-29
BRIGHT DAIRY & FOOD CO LTD
View PDF4 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The brown yoghurt disclosed in this invention has the advantage that the product structure is better, but food additives such as thickeners and stabilizers are added to the brown yoghurt described in the patent to stabilize its structure state, and long-term consumption contains thickeners and stabilizers. The food is bound to cause an additional burden on the human body

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Brown solidified fermented milk and preparation method thereof
  • Brown solidified fermented milk and preparation method thereof
  • Brown solidified fermented milk and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0026] A method for preparing brown coagulated fermented milk, the fermented milk comprises the following raw materials in mass ratio: reducing sugar 2.0-9.0%, protein powder 1.0-5.0%, fat-containing milk 3-20%, sweet substance 1.0-6.0% , starter 0.001-0.006% and raw milk supplemented to 100.0%,

[0027] Described preparation method comprises the steps:

[0028] (1) heating the raw material milk to 40-50°C and mixing it with reducing sugar, then raising the temperature to 90-95°C, and keeping it warm to obtain material A;

[0029] (2) Cool the material A obtained in step (1) to 40-50°C and mix it with protein powder, fat-containing milk, and sweet substances to obtain material B;

[0030] (3) Homogenize the material B obtained in step (2), sterilize, cool, and inoculate the starter to obtain material C;

[0031] (4) The material C obtained in step (3) is filled, fermented, cooled and then cooked to obtain the product.

[0032] The fermented milk of the present invention is ...

Embodiment 1

[0056] A kind of brown coagulated fermented milk, which comprises raw material components and mass ratios as shown in Table 1, and the total solid content is 24%.

[0057] Table 1

[0058]

[0059] The preparation method of this brown coagulation type fermented milk comprises the steps:

[0060] (1) According to the above ratio, dissolve glucose in raw milk at 40°C, raise the temperature to 90°C, and keep it warm for 2.0 hours to obtain material A;

[0061] (2) Cool material A to 45°C, premix milk protein powder and white sugar evenly according to the above ratio, then dissolve the obtained premix and cream respectively in material A that has been cooled to 45°C, and stir 15min, get material B;

[0062] (3) Homogenize material B, 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, then cool to 45°C, and inoculate Star...

Embodiment 2

[0066] A set type fermented milk, which includes raw material components and mass ratios as shown in Table 2, with a total solid content of 25.2%.

[0067] Table 2

[0068]

[0069] The preparation method of this set type fermented milk comprises the steps:

[0070] (1) According to the above ratio, dissolve glucose in raw milk at 50°C, raise the temperature to 95°C, and keep it warm for 1.5h to obtain material A;

[0071] (2) Cool down material A to 50°C, and dissolve whey protein powder, cream, sweetened condensed milk, and fructose syrup in material A that has been cooled to 50°C according to the above ratio, and stir for 30 minutes to obtain material B ;

[0072] (3) Homogenize material B, wherein the first-stage homogenization pressure is 17MPa, the second-stage homogenization pressure is 3MPa, and the homogenization temperature is 68°C. After homogenization, sterilize at 95°C for 5 minutes, then cool to 37°C, and inoculate Starter and other probiotics, to obtain ma...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses brown solidified fermented milk and a preparation method thereof. The fermented milk is prepared from the following raw material in mass ratio: 2.0 to 9.0% of reducing sugar, 1.0 to 5.0% of albumen powder, 3 to 20% of fat milk, 1.0 to 6.0% of sweet substance, 0.001 to 0.006% of fermenting agent and raw milk supplemented to 100.0%. The preparation method comprises the following steps: (1) mixing the raw milk with the reducing sugar, warming and keeping warm to obtain a material A; (2) cooling the material A and mixing the material A with other raw materials to obtain a material B; (3) homogenizing the material B, sterilizing, cooling and inoculating the fermenting agent to obtain a material C; (4) filling the material C, fermenting, cooling and after ripening to obtain the brown solidified fermented milk. According to the brown solidified fermented milk disclosed by the invention, a total solid content is improved by optimizing a formula and technologies; the prepared brown solidified fermented milk has the advantages of fine and smooth taste, unique flavor, stable tissue state within an expiration data and not milk-water separation phenomenon.

Description

technical field [0001] The invention belongs to the technical field of fermented milk products, and in particular relates to brown coagulated fermented milk and a preparation method thereof. Background technique [0002] Fermented milk is an acidic milk product with active lactic acid bacteria prepared from milk fermented by lactic acid bacteria, and has high nutritional value. The set yogurts currently on the market are all milky white, and various additives are added, such as common gelatin, agar, etc. to overcome the impact brought by logistics, sales, storage, etc., to avoid fermented milk during transportation The tissue state is destroyed and a large amount of whey is separated out. [0003] Patent CN102028031 discloses a brown yogurt with a special flavor and its preparation method. Adding reducing sugar to the raw milk, after sterilization and browning, adding additives such as stabilizers and white sugar, homogenizing, sterilizing, inoculating, fermenting, pouring ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/00A23C13/16
CPCA23C9/005A23C9/1307A23C13/16A23V2400/123A23V2400/113A23V2400/531A23V2400/249
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
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap