Corn sour-milk and preparation method thereof

Abstract

The invention discloses corn sour-milk. A formula of the corn sour-milk comprises the following raw materials in parts by weight: 6-20 parts of corn kernels, 78-88 parts of fresh milk, 4-6 parts of granulated sugar, 3-6 parts of water-soluble dietary fiber, 2-5 parts of agar, 0.4-1.0 part of xanthan gum, 0.4-1.monoglycerides and 2-5 parts of a compound leavening agent, wherein the agar, the xanthan gum and the monoglycerides are taken as stabilizers so as to ensure richer nutrients, unique flavor and stable organization state of the corn sour-milk; moreover, the added water-soluble dietary fiber has the effects of reducing weight, reducing blood glucose, lubricating the intestines and preventing colorectal cancer, and is capable of making the corn sour-milk healthier as well as effectivelypreserving nutrients of the corns. The invention further discloses a preparation method of the corn sour-milk. The preparation method of the corn sour-milk comprises the following steps of preparingraw materials according to the parts by weight; peeling the corn, carrying out soaking and grinding so as to obtain pulp; carrying out filtering, sterilizing, blending, homogenizing, sterilizing and cooling; and then, carrying out inoculating and fermenting. The preparation method of the corn sour-milk is simple, low in cost and convenient to transport; moreover, the prepared corn sour-milk is high in nutritional values, good in taste, convenient to eat and beneficial for human body health. And thus, demands of the consumers are met. The preparation method of the corn sour-milk is sutiable forsour milk preparation.

Description

technical field [0001] The invention belongs to the field of dairy products and dairy product processing, and in particular relates to corn yoghurt and a preparation method thereof. Background technique [0002] Most of the sugar contained in milk is lactose, but due to the lack of lactase in the digestive juice of some adults, it affects the digestion, absorption and utilization of lactose, causing these people to have stomach discomfort or even diarrhea after drinking milk, which is called "lactose". Intolerance". This is also the reason why many people do not drink milk. At this time, you can choose yogurt instead of milk without worrying about lactose. Yogurt contains Lactobacillus, and the lactose in milk can be fermented by Lactobacillus into lactic acid. People with lactose intolerance will not have diarrhea when drinking yogurt, which just solves the problems that these people may have when drinking milk. However, it is worth noting that many yogurt drinks (not yog...

AI Technical Summary

Problems solved by technology

[0003] At present, most yogurt products on the market are solidified, stirred, and fruity types with various fruit juices and jams added, and the current yogurt or yogurt products blindly pursue taste and ignore health and nutrition. Too few ingredients

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