Greek-flavored fermented milk made through MPC liquid and preparation method of Greek-flavored fermented milk

Abstract

The invention belongs to the field of deep processing of dairy products, and particularly relates to a method for making Greek-flavored fermented milk through concentrated milk protein liquid and theGreek-flavored fermented milk. The making method comprises the main steps of preheating raw milk to 55-65 DEG C, performing centrifugal separation to enable the fat content in skimmed milk to be smaller than or equal to 0.1%, or performing standardization to enable the fat content of standardized milk to be smaller than or equal to 1.4%; then performing pasteurization at 72-95 DEG C for 15-30 seconds; then performing filtration through an ultra filtration membrane to obtain trapped fluid namely MPC liquid, wherein the protein content is 5.0-7.0%, the fat content is smaller than or equal to 3.5%, and the total solid content is greater than or equal to 11.0%; performing homogenizing on the MPC liquid, performing pasteurization, performing temperature reduction, performing inoculation with strains, performing fermentation until pH value is 4.4-4.7 to obtain a fermented milk base material, and performing demulsification; after demulsification, raising the temperature of materials to 45-55DEG C, and draining sour milk serum of which the mass percentage is 20-50% of that of the fermented milk base material; and performing smooth processing so as to obtain the Greek-flavored fermented milk.

Description

technical field [0001] The invention belongs to the field of deep processing of dairy products, and in particular relates to a Greek-style fermented milk prepared by using MPC liquid, and to a preparation method of the Greek-style fermented milk. Background technique [0002] Concentrated milk protein liquid (concentrated milk protein liquid) is processed from raw milk, after sterilization, degreasing, pasteurization, membrane concentration and other processes, after removing part of the water, fat, lactose and minerals. , referred to as MPC solution. It well retains the functional properties of milk, fresh taste, rich nutrition and natural milk aroma. [0003] Greek-style yogurt is a high-end dairy product that has emerged on the market in recent years. Its protein content is more than double that of ordinary yogurt. It is a healthy food with high protein and easy to fill, so it is deeply loved by people. There are many related patent applications in recent years. For exa...

AI Technical Summary

Problems solved by technology

Adding powdery protein will lead to problems of rough taste, heavy powdery taste and poor state; and the separation of whey after fermentation requires a lot of hardware investment for the enterprise, and at the same time, a large amount of acid whey is discharged, which will also increase the subsequent acid whey treatment Difficulty; direct fermentation, when the protein content is high (>7%), the state of the product is rough, astringent, and the viscosity increases, which requires higher diameters of the fermentation tank stirring, pumps, and pipelines, and standard production equipment cannot be used to prepare

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