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Highly-fragrant flavored fermented milk and preparation method thereof

A fermented milk, inoculation and fermentation technology, applied in dairy products, milk preparations, applications, etc., can solve problems affecting the effect of aroma production

Active Publication Date: 2018-08-03
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, during the co-fermentation process of mesophilic bacteria and thermophilic bacteria, there is competition for nutrients, which will produce antagonism, causing mesophilic bacteria to no longer proliferate after the initial growth, and then affect the aroma production effect

Method used

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  • Highly-fragrant flavored fermented milk and preparation method thereof
  • Highly-fragrant flavored fermented milk and preparation method thereof
  • Highly-fragrant flavored fermented milk and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0142] 1. Raw material formula:

[0143] Concentrated skimmed milk 69.786%, sucrose 8.2%, cream 6.0%, fermented cream 16.0%, fermented bacteria (combined bacterial agents containing Lactobacillus bulgaricus, Streptococcus thermophilus and Bifidobacterium lactis, purchased from Danisco (China) Investment Limited) 0.014%. Said percentage is the mass ratio of each component relative to the flavored fermented milk final product.

[0144] The performance indicators of each raw material meet the requirements of conventional quality standards in this field.

[0145] Two, produce the product of the present embodiment according to following process method:

[0146] see figure 1 Shown, the technological process of the product of the present embodiment mainly comprises:

[0147] Acceptance of raw milk: Acceptance according to the standard requirements of GB19301.

[0148] Centrifugal degreasing: Use an online degreasing separator, the operating temperature is 50°C to 55°C, and the f...

Embodiment 2

[0163] 1. Raw material formula:

[0164] Skimmed milk 76.68%, sucrose 7.5%, concentrated milk protein powder 4.3%, fermented cream 6.5%, cream 5.0%, fermented bacteria (including Lactobacillus bulgaricus and Streptococcus thermophilus, purchased from Danisco (China) Investment Co., Ltd. )0.02%. Said percentage is the mass ratio of each component relative to the flavored fermented milk.

[0165] The performance indicators of each raw material meet the requirements of conventional quality standards in this field.

[0166] Two, produce the product of the present embodiment according to following process method:

[0167] 1. Process flow:

[0168] See the process flow figure 2 .

[0169] 2. Process description:

[0170] 2.1 Acceptance of raw milk: acceptance according to the standard requirements of GB19301.

[0171] 2.2 Centrifugal degreasing: Use an online degreasing separator with an operating temperature of 50°C to 55°C. The fat content of export cream is 35%. The fat...

Embodiment 3

[0186] 1. Raw material formula:

[0187] Concentrated skimmed milk 69.786%, sucrose 8.2%, cream 16.0%, fermented cream 6.0%, fermented bacteria (combined microbial agent containing Lactobacillus bulgaricus, Streptococcus thermophilus and Bifidobacterium lactis, purchased from Danisco (China) Investment Limited) 0.014%. Said percentage is the mass ratio of each component relative to the flavored fermented milk final product.

[0188] The performance indicators of each raw material meet the requirements of conventional quality standards in this field.

[0189] Two, produce the product of the present embodiment according to following process method:

[0190] see figure 1 Shown, the technological process of the product of the present embodiment mainly comprises:

[0191] Acceptance of raw milk: Acceptance according to the standard requirements of GB19301.

[0192] Centrifugal degreasing: Use an online degreasing separator, the operating temperature is 50°C to 55°C, and the fa...

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Abstract

The invention provides highly-fragrant flavored fermented milk and a preparation method thereof. The flavored fermented milk is prepared through the following step of with milk liquid containing fermented fat as a fermentation substrate, performing inoculating with a fermenting agent for fermentation to obtain the flavored fermented milk. More specially, the fermented fat is prepared from cream asa main raw material through performing fermentation with mesophilic bacteria. The mesophilic bacteria are used for fermentation of the fat, then the fermented cream is added to a milk base, and secondary fermentation is performed with the thermophilic bacteria, so that the highly-fragrant flavored fermented milk being favorable in stability is prepared.

Description

technical field [0001] The invention belongs to the technical field of fermented milk products processing, in particular, the invention relates to a high-flavor flavor fermented milk with strong fragrance and a preparation method thereof. Background technique [0002] Flavored fermented milk is made of more than 80% raw cow (goat) milk or milk powder, and other raw materials are added. After sterilization and fermentation, the pH value decreases, and food additives and nutrition are added or not added before or after fermentation. Products made of fortifiers, fruits and vegetables, grains, etc. (GB19302-2010). In recent years, flavored fermented milk has become more and more popular among consumers due to its rich nutrition and variety. The flavor of flavored fermented milk is mainly provided by the metabolites of the fermented strains during the fermentation process. Traditional fermented milk is made by fermenting a starter composed of two thermophilic bacteria (40-43°C)...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23C9/12
CPCA23C9/127A23C9/1307
Inventor 何剑王豪刘勇杜辉牛传朋
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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