A kind of aerated mousse fermented milk product which can be stored in low temperature and frozen and its preparation method

Abstract

The invention discloses an aerated mousse fermented yogurt product which can be preserved at low temperature. %-5% sweetened condensed milk, 0%-2% skimmed milk powder or concentrated raw milk protein, 1%-3% stabilizer and 0.002%-0.005% starter, filled with sterile nitrogen after fermentation, sterile nitrogen and The volume ratio of fermented milk is 20%-60%. The product has a uniform texture and a delicate taste. It can maintain the balance of water and milk under the freezing condition of 0°C to ‑20°C, keep the dairy products fine and smooth, effectively avoid the occurrence of large ice crystals and layering problems, and expand the existing inflation. The low-temperature fermented yogurt can be stored at a frozen temperature, further improving the cool taste of the aerated mousse fermented yogurt product, and more in line with the demand for summer products where taste and nutrition coexist. The invention also discloses a method for preparing the aerated mousse product through one batch fermentation.

Description

technical field [0001] The invention belongs to the field of fermented dairy products, and in particular relates to an aerated mousse fermented dairy product which can be frozen and stored at a low temperature of 0°C to -20°C and a preparation method thereof. Background technique [0002] As a common dairy product with good taste and nutritional value, fermented milk is deeply loved by everyone. At present, the dairy products produced and sold on the market are mainly divided into three categories: solidified type, stirred type and drinking type. As an emerging type, aerated yogurt specifically refers to the dairy product formed after aseptic gas is passed through fermented milk. [0003] The variety of existing aerated yogurt products is not rich enough, mainly including aerated products formed by injecting sterile carbon dioxide or nitrogen, such as patent CN201710900406, patent CN201310051184, etc. Moreover, the existing disclosed aerated fermented yogurt products, on t...

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Problems solved by technology

[0003] The variety of existing aerated yogurt products is not rich enough, mainly including aerated products formed by injecting sterile carbon dioxide or nitrogen, such as patent CN201710900406, patent CN201310051184, etc.

Moreover, the existing disclosed aerated fermented yogurt products, on the one hand, the aseptic carbon dioxide aerated yogurt in the existing aerated fermented yogurt products, because the charged carbon dioxide is easily denatured in water, carbonic acid and calcium react to form precipitation, which destroys the fermentation process. On the other hand, in order to ensure the uniform and stable texture of aerated yogurt products and prevent delamination or denaturation, the existing aerated yogurt products need to be fermented first and then added ingredients such as cream. The second batching operation is realized, and the operation steps are cumbersome, and the secondary feeding is easy to substitute bacteria, destroying the dairy products, and resulting in low production efficiency.

In addition, the existing aerated fermented dairy products with secondary ingredients are usually only suitable for refrigerated storage at a temperature of 0 to minus 10°C due to the texture of water and milk. Severely, seriously spoils its mouthfeel texture

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