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Stirred type fermented milk and preparation method thereof

A fermented milk and stirring type technology, which is applied in the field of dairy product processing and preparation, can solve problems such as insufficient thoroughness, and achieve the effects of reducing the probability of microbial contamination, improving product safety, and reducing whey precipitation.

Inactive Publication Date: 2018-06-05
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Ultrasonic treatment technology can kill microorganisms to a certain extent, but it is not thorough enough and needs to be combined with other sterilization technologies

Method used

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

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preparation example Construction

[0032] A preparation method of stirred type fermented milk, the method comprises the steps of:

[0033] (1) First, mix raw milk, white sugar and starch, and stir evenly to obtain a raw material liquid; the temperature when mixing raw milk, white sugar and starch is 45-55° C.; the stirring time is 5-15 minutes.

[0034] (2) ultrasonically treat the raw material liquid obtained in step (1) to obtain a raw material liquid; the ultrasonic treatment time is 5-15min, and the output frequency is 15-25kHz.

[0035] (3) Thermally sterilize the feed liquid obtained in step (2), and cool it to obtain milk; the temperature of the thermal sterilization is 85-90°C, and the time is 15-20min; or the temperature of the thermal sterilization is 90-95°C, and the time is 5-10min; and / or, cool to a temperature of 35-45°C

[0036] (4) Inoculate the starter into the milk treated in step (3) for fermentation treatment, cooling, and aseptic filling to obtain the stirred fermented milk; the temperatur...

Embodiment 1

[0043] The raw material formula of the stirring type fermented milk of embodiment 1 is as follows

[0044] Table 1

[0045] raw material

Amount added

White sugar

70g

starch

4g

Starter (Streptococcus thermophilus and Lactobacillus bulgaricus)

0.01g

raw milk

Make up to 1000g

[0046] Preparation steps:

[0047] (1) Firstly, mix raw milk, white sugar and starch, stir evenly at 50°C for 15 minutes;

[0048] (2) Ultrasonic treatment of the feed liquid obtained in step (1) for 10 min at 20 kHz;

[0049] (3) Heat and sterilize the feed liquid obtained in step (2) at 85° C. for 15 minutes, and cool to 42° C.;

[0050](4) Inoculate the starter (Streptococcus thermophilus and Lactobacillus bulgaricus, 0.01 g) into the milk treated in step (3) for fermentation treatment; after the fermentation acidity reaches 70°T, stop the fermentation. Turn over the tank and cool to 16°C, and aseptically fill to obtain the fermented milk of...

Embodiment 2

[0052] The raw material formula of the stirring type fermented milk of embodiment 2 is as follows

[0053] Table 2

[0054]

[0055]

[0056] Preparation steps:

[0057] (1) First mix raw milk, white sugar and starch, stir evenly at 55°C for 10 minutes to obtain raw material liquid;

[0058] (2) Ultrasonic treatment of the raw material solution obtained in step (1) for 12min at 18kHz;

[0059] (3) Heat and sterilize the feed solution obtained in step (2) at 90°C for 12 minutes, and cool to 40°C. Obtain feed liquid;

[0060] (4) Inoculate starter (Streptococcus thermophilus and Lactobacillus bulgaricus, 0.06g) and probiotics (Lactobacillus plantarum ST-III, 0.05g) into the milk after step (3) for fermentation treatment; fermentation acidity After reaching 75°T, the fermentation was terminated. Turn over the tank and cool to 16°C, and aseptically fill to obtain the fermented milk of the present invention.

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Abstract

The invention provides stirred type fermented milk and a preparation method thereof. The method comprises the following steps: (1) firstly, mixing raw milk, white granulated sugar and starch, and performing uniform stirring to obtain a raw material solution; (2) performing ultrasonic treatment on the raw material solution obtained in the step (1) to obtain a feed solution; (3) performing thermal sterilization treatment on the feed solution obtained in the step (2) and performing cooling to obtain cow milk; and (4) inoculating the cow milk treated in the step (3) with a fermentation agent to perform fermentation treatment, and performing cooling and filling to obtain the stirred type fermented milk. The raw materials of the stirred type fermented milk contain 1-8% of white granulated sugar,0.25-0.5% of starch, 0.001-0.006% of fermentation agent and raw milk replenished to 100%. The preparation method has the beneficial effects: ultrasonic treatment has bactericidal effects and has synergistic effects with thermal sterilization treatment, thereby further reducing the probability of microbial contamination and greatly improving the product safety; and meanwhile, ultrasonic treatmentcan change the whey protein structure, result in change of product texture and greatly reduce the phenomenon of whey separation.

Description

technical field [0001] The invention belongs to the technical field of dairy product processing and preparation, and in particular relates to a stirred fermented milk and a preparation method thereof. Background technique [0002] The shelf life of fermented milk is generally about 21 days. The reason for the short shelf life is that whey will precipitate in the later stage of the product, which has poor stability and affects texture and taste. Secondly, the longer the product is stored, the greater the probability of microbial contamination, which affects food safety. [0003] Non-heat treatment technology (ultrasonic treatment, ultra-high pressure treatment, etc.) is gradually applied in dairy processing, and its advantage of low treatment temperature can protect heat-sensitive substances from loss and retain more nutrients. Ultrasonic treatment technology can kill microorganisms to a certain extent, but it is not thorough enough and needs to be combined with other sterili...

Claims

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Application Information

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IPC IPC(8): A23C9/13
CPCA23C9/1307
Inventor 洪青杭锋刘振民雍靖怡姜陈波
Owner BRIGHT DAIRY & FOOD