Controllable post-acidification fermented milk product and preparation method thereof

A fermented dairy product, inoculated fermentation technology, applied to dairy products, bacteria used in food preparation, milk preparations, etc., can solve problems such as poor quality, easy post-acidification, sour taste, etc.

Active Publication Date: 2018-10-23
INNER MONGOLIA DAIRY TECH RES INST CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

To solve the problem that fermented milk products are easy to ac

Method used

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  • Controllable post-acidification fermented milk product and preparation method thereof
  • Controllable post-acidification fermented milk product and preparation method thereof
  • Controllable post-acidification fermented milk product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] 1000kg of fermented milk products contain the following ingredients:

[0034]

[0035] Craftsmanship

[0036] 1) Ingredients: heat the raw milk to 44-45°C after standardized treatment, add white sugar, starch, agar, and water to volume;

[0037] 2) Add lactase, stir in circulation for 30-35 minutes, and the hydrolysis rate of lactose is 40%-50%;

[0038] In order to ensure the hydrolysis conditions and hydrolysis rate of lactase, it is necessary to strictly control the temperature and time. At the same time, it must be added after the ingredients are fixed to volume, instead of adding together with the starter, so as to avoid the acid production of fermentation, which will lower the pH and affect the hydrolysis;

[0039] 3) Purification and degassing: Purify and degas the material in step 1);

[0040] 4) Homogenization: Heat the purified and degassed material to 60-70°C rapidly, and perform homogenization under the pressure of 160-180bar;

[0041] 5) Sterilization...

Embodiment 2

[0048] 1000kg of fermented milk products contain the following ingredients:

[0049]

[0050] Craftsmanship

[0051] 1) Ingredients: heat the raw milk to 44-45°C after standardized treatment, add white sugar, starch, agar, and water to volume;

[0052] 2) Add lactase, stir in circulation for 30-35 minutes, and the hydrolysis rate of lactose is 40%-50%;

[0053] In order to ensure the hydrolysis conditions and hydrolysis rate of lactase, the temperature and time must be strictly controlled. At the same time, it must be added after the ingredients are fixed to volume, rather than added together with the starter, so as to avoid the acid produced by fermentation, which will lower the pH and affect the hydrolysis.

[0054] 3) Purification and degassing: Purify and degas the material in step 1);

[0055] 4) Homogenization: heat the purified and degassed material to 60-70°C, and perform homogenization under a pressure of 160-180 bar;

[0056] 5) Sterilization: Sterilization req...

Embodiment 3

[0062] 1000kg of fermented milk products contain the following ingredients:

[0063]

[0064] Craftsmanship

[0065] 1) Ingredients: heat the raw milk to 44-45°C after standardized treatment, add white sugar, starch, agar, and water to volume;

[0066] 2) Add lactase, stir in circulation for 30-35 minutes, and the hydrolysis rate of lactose is 40%-50%;

[0067] In order to ensure the hydrolysis conditions and hydrolysis rate of lactase, the temperature and time must be strictly controlled. At the same time, it must be added after the ingredients are fixed to volume, rather than added together with the starter, so as to avoid the acid produced by fermentation, which will lower the pH and affect the hydrolysis.

[0068] 3) Purification and degassing: Purify and degas the material in step 1);

[0069] 4) Homogenization: heat the purified and degassed material to 60-70°C, and perform homogenization under a pressure of 160-180 bar;

[0070] 5) Sterilization: Sterilization req...

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PUM

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Abstract

The invention discloses a controllable post-acidification fermented milk product. The controllable post-acidification fermented milk product is prepared through the following steps that at the temperature of 44-45 DEG C, lactase is used for performing enzymolysis on raw milk after normalization treatment and setting constant volume until the lactose hydrolysis rate is 40-50%, and a fermenting agent is inoculated for fermentation until the pH is 4.5-4.6, wherein the fermenting agent is selected from one kind of lactobacillus casei and Switzerland bacterium lacticum or is formed by mixing lactobacillus casei with Switzerland bacterium lacticum. The invention further discloses a preparation method of the fermented milk product. According to the method, the problems that the fermented milk product is easy to be subjected to post-acidification within the storage period, so that the mouth feel is sour and the quality is poor, are solved.

Description

technical field [0001] The present invention relates to the field of dairy products. More specifically, it relates to a fermented dairy product with controllable post-acidity and a preparation method thereof. Background technique [0002] Fermented milk refers to a product that uses raw cow (sheep) milk or milk powder as a raw material, and is sterilized and fermented to reduce the pH value of the product. The starters usually added to the fermentation are Streptococcus thermophilus and Lactobacillus bulgaricus Lactobacillus subspecies Bulgaria), etc., whose main metabolic mechanism is that lactose enters the microbial cells of lactic acid bacteria through the action of galactoside permease or phosphotransferase, and is hydrolyzed into glucose and galactose by β-galactosidase, and then undergoes glycolysis Metabolism and other pathways to produce acid. In fermented milk products, the starter metabolizes to produce acid, and the catabolism utilizes part of the lactose in mi...

Claims

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Application Information

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IPC IPC(8): A23C9/127A23C9/13
CPCA23C9/1275A23C9/13A23C9/1307A23V2400/125A23V2400/147
Inventor 薛建岗王明娜李艳君李明浩尹小静史丽洁张海斌
Owner INNER MONGOLIA DAIRY TECH RES INST CO LTD
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