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Aerated flavored fermented milk and preparation method thereof

A fermented milk and flavor technology, applied in dairy products, milk preparations, applications, etc., can solve problems such as instability, the number of water-separating viable bacteria, and poor gas retention, and achieve the effect of system stability

Inactive Publication Date: 2019-03-08
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention provides an aerated flavored fermented milk and a preparation method of the fermented milk. The fermented fermented milk can maintain good stability and a refreshing taste after being whipped and aerated, which overcomes the problem of the gas-holding problem of the aerated fermented milk in the prior art. Well, during the shelf life, there are problems of texture collapse, gas overflow, water separation and unstable number of viable bacteria

Method used

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  • Aerated flavored fermented milk and preparation method thereof
  • Aerated flavored fermented milk and preparation method thereof
  • Aerated flavored fermented milk and preparation method thereof

Examples

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preparation example Construction

[0023] A method for preparing aerated flavor fermented milk, the preparation method comprising the following raw materials: 8%-12% of sucrose, 0-15% of cream, 0-3% of protein, 0-0.15% of emulsifier, 0% of pectin ~0.25%, 0.7%~1.5% of starch, 0.004%~0.008% of starter, 1.5%~3% of α-cyclodextrin, 0.05%~0.1% of food flavor and raw milk supplemented to 100%, the percentages mentioned is the mass percentage of each raw material in the total amount of raw materials.

[0024] The preparation method comprises the following steps:

[0025] (1) adding sucrose, protein substances, emulsifiers, pectin and starch to the preheated raw milk, stirring and mixing, homogenizing, sterilizing and cooling to obtain a cooling and sterilizing feed liquid;

[0026] (2) adding a starter to the cooling and sterilizing feed liquid obtained in step (1), fermenting to the end point to obtain a fermented feed liquid;

[0027] (3) Cool the fermentation feed liquid obtained in step (2) to 15°C or below, add ...

Embodiment 1

[0043] An aerated flavored fermented milk, the preparation method of which comprises the following raw materials in mass percentage: 8% sucrose, 0.7% starch, 0.004% starter, 1.5% α-cyclodextrin, 0.1% food flavor, and the balance is supplemented by raw milk to 100%, that is, raw milk 91.046%.

[0044] The preparation method of this embodiment comprises the following specific steps:

[0045] (1) Mix raw milk, sucrose and starch evenly, add it to raw milk preheated to 60°C, mix and stir for 15 minutes, homogenize at 60°C and 18MPa, sterilize at 90°C for 10 minutes, and cool to 44°C through a plate , to obtain the cooling and sterilization feed liquid;

[0046] (2) adding a starter to the cooled and sterilized feed liquid obtained in step (1), and fermenting to an end point pH of 4.4 to obtain a fermented feed liquid;

[0047] (3) Cool the fermentation feed liquid to 15°C through the plate, add α-cyclodextrin, stir for 15 minutes, fill in nitrogen gas, the inflation pressure is ...

Embodiment 2

[0049] An aerated flavor fermented milk, the preparation method of which comprises the following raw materials in mass percentage: 12% of sucrose, 1.5% of starch, 0.15% of pectin, 0.2% of mono- and diglyceride fatty acid esters, 15% of cream, 0.008% of starter, Edible essence 0.05%, α-cyclodextrin 3%, and the balance is supplemented by raw milk to 100%, that is, raw milk 68.092%.

[0050] The preparation method of this embodiment comprises the following specific steps:

[0051] (1) Mix sucrose, starch, pectin, mono- and diglyceride fatty acid esters, and cream evenly, add to raw milk preheated to 80°C, stir for 30 minutes, homogenize at 65°C, 25MPa, and sterilize at 95°C After 5 minutes, cool down to 37°C through the plate to obtain the cooling and sterilization feed liquid;

[0052] (2) adding a starter to the cooled and sterilized feed liquid obtained in step (1), and fermenting to an end point of pH 4.6 to obtain a fermented feed liquid;

[0053] (3) Cool the fermentation...

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Abstract

The invention discloses aerated flavored fermented milk and a preparation method thereof. The preparation method of the aerated flavored fermented milk comprises the following steps: uniformly mixingsucrose, proteins, an emulsifier, pectin and starch so as to obtain a mixture; adding the mixture into preheated raw milk, carrying out stirring and mixing, and carrying out homogenizing, sterilizingand cooling so as to obtain a cooled sterilized material solution; adding a fermentation agent into the cooled sterilized material solution, and carrying out fermentation to end point so as to obtaina fermented material solution; cooling the fermented material solution to 15 DEG C or below, adding alpha-cyclodextrin, carrying out uniform stirring, carrying out aeration with nitrogen, adding edible essences, and carrying out filling so as to obtain the aerated flavored fermented milk. Being aerated with the nitrogen (N(2)), the system of the aerated flavored fermented milk containing active probiotics provided by the invention is stable; so that, the aerated flavored fermented milk is capable of preserving good texture and soft taste within shelf life. The aerated flavored fermented milk is a "cross-border" product which is high in viable count, and has both sour-sweet taste of sour milk and soft taste of mousse cakes.

Description

technical field [0001] The invention relates to the technical field of fermented milk products, in particular to an aerated flavored fermented milk and a preparation method thereof. Background technique [0002] Yogurt is a kind of milk that uses milk as raw material, adds beneficial bacteria (starter) to milk after pasteurization, and then cools and fills after fermentation. At present, most yogurt products on the market are solidified, stirred and fruity with various fruit juices and jams. Aerated yogurt is still a blank in the market. In the prior art, aerated fermented milk does not hold gas well, and there are problems such as texture collapse, gas overflow, water separation and unstable number of viable bacteria within the shelf life. Contents of the invention [0003] The invention provides an aerated flavored fermented milk and a preparation method of the fermented milk. The fermented fermented milk can maintain good stability and a refreshing taste after being w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1307
Inventor 廖文艳刘振民徐致远苏米亚应杰孙颜君
Owner BRIGHT DAIRY & FOOD
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