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

A technology for fermented milk and flavor, applied in the directions of bacteria, application, and lactobacilli used in food preparation, can solve the problems of higher pipe diameter requirements, inability to use production equipment, and rough product status, reducing hardware investment and reducing Emissions, the effect of optimizing the process

Inactive Publication Date: 2018-10-02
宁夏塞尚乳业有限公司
View PDF9 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 w

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Greek-flavored fermented milk made through MPC liquid and preparation method of Greek-flavored fermented milk
  • Greek-flavored fermented milk made through MPC liquid and preparation method of Greek-flavored fermented milk
  • Greek-flavored fermented milk made through MPC liquid and preparation method of Greek-flavored fermented milk

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] The method for making Greek flavor fermented milk by utilizing MPC liquid comprises the following steps:

[0046] (1) Raw milk shall be received and temporarily stored after passing the inspection. The temporary storage temperature shall be ≤7°C and the temporary storage time shall be ≤24 hours.

[0047] (2) The raw milk is preheated to 60° C. for centrifugation to obtain skim milk, the fat content of which is ≤0.1%.

[0048] (3) Pasteurize the skim milk at 80° C. for 15 seconds. The sterilized material is temporarily stored in the milk tank.

[0049] (4) The skim milk is filtered through an ultrafiltration membrane, and the retained liquid is the MPC liquid. The protein content of the MPC solution is 5.0%, the fat is 0.2%, and the operating temperature of the membrane is ≤50°C.

[0050] (5) The MPC liquid is homogenized and pasteurized, the homogenization pressure is 180-200 bar, the homogenization temperature is 55-60°C, the pasteurization temperature is 95°C, and ...

Embodiment 2

[0059] The method for making Greek flavor fermented milk by utilizing MPC liquid comprises the following steps:

[0060] (1) Raw milk shall be received and temporarily stored after passing the inspection. The temporary storage temperature shall be ≤7°C and the temporary storage time shall be ≤24 hours.

[0061] (2) Raw milk is preheated to 60°C for centrifugation and standardization to obtain standardized milk with a fat content of 0.5%.

[0062] (3) Pasteurize the standardized milk at 85° C. for 15 seconds. The sterilized material is temporarily stored in the milk tank.

[0063] (4) The standardized milk is filtered through an ultrafiltration membrane, and the retentate is the MPC solution. The protein content of the MPC solution is 6%, the fat is 1.1%, and the membrane operating temperature is ≤50°C

[0064] (5) The MPC liquid is homogenized and pasteurized, the homogenization pressure is 200-220 bar, the homogenization temperature is 60-65°C, the pasteurization temperatu...

Embodiment 3

[0074] The method for making Greek flavor fermented milk by utilizing MPC liquid comprises the following steps:

[0075] (1) Accept raw milk after passing the inspection;

[0076] (2) Raw milk is preheated to 55° C., and centrifuged to obtain skim milk. After centrifugation, the fat content in the skim milk is ≤0.1%;

[0077] (3) Sterilize the skim milk at 72°C for 15 seconds.

[0078] (4) The skim milk is filtered through an ultrafiltration membrane, the concentration factor is 1.8-2.0, and the protein is concentrated to 5.5% in the MPC liquid, and the fat is ≤0.5%;

[0079] (5) The MPC liquid is cooled down to 2°C;

[0080] (6) The material is homogenized at 55°C, the homogenization pressure is 150-180bar, and the pasteurization temperature is 85°C for 30 minutes;

[0081] (7) The pasteurized material is cooled to 22°C and inoculated. The inoculated bacteria are Lactococcus lactis subsp. The ratio is 1:2:1:1, the total inoculum amount is 0.01%, and the unit is mass perce...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

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...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23C9/142A23C7/04A23C9/12
CPCA23C7/046A23C9/1234A23C9/1236A23C9/1238A23C9/1425A23V2400/137A23V2400/231A23V2400/321A23V2400/125A23V2400/169A23V2400/51A23V2400/249
Inventor 杜学贤孙艳芳胡维
Owner 宁夏塞尚乳业有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap