Normal temperature drinking type fermented milk and making method thereof

A drinkable, fermented milk technology, applied in dairy products, applications, milk preparations, etc., can solve the problems affecting consumers' product judgment, complicated and complicated processes, and complicated processes, and achieve easy operation, simple process, and refreshing taste. Effect

Active Publication Date: 2019-05-10
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In recent years, drinking yogurt with thin texture has become popular all over the world, and domestic dairy companies have also seized the opportunity to consume it. Since 2017, many companies have launched PET bottle-packaged yogurt at room temperature. However, most of these products are "secondary batching process", and multiple homogenization is required, and the process is relatively cumbersome
In the secondary ingredient process, some colloids need to be hydrated, and the product label needs to indicate the words "drinking water" or "water", which will affect consumers' judgment on the product and mistakenly think it is a "watered" product
[0004] Aiming at the cumbersome and complicated process of drinking yoghurt at room temperature, the present invention aims to overcome the above-mentioned drawbacks, optimize raw materials and processes, and produce yoghurt drinking at room temperature that meets the needs of consumers, giving consumers delicious, healthy and convenient brand-new to experience

Method used

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  • Normal temperature drinking type fermented milk and making method thereof

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preparation example Construction

[0030] A method for preparing fermented milk for drinking at room temperature, the preparation method comprising the following raw materials: 0.005-8% of sweetener, 1.5-2% of starch, 0.3-0.444% of stabilizer, 0.0015-0.002% of amylase, and 0.003% of starter ~0.009%, food flavor 0~0.1%, and antibiotic-free milk supplemented to 100%, the percentages are the mass percentages of each raw material in the total raw material;

[0031] The preparation method comprises the following steps:

[0032] S1: Pre-sterilize milk without antibiotics, mix it evenly with sweetener, starch, stabilizer and amylase, and enzymolyze it in stages to obtain a mixed solution; S2: Homogenize the mixed solution obtained in step S1, sterilize, cool, and add Edible essence, fermented with a starter, and fermented to the end to obtain a yogurt base; S3: homogenize the yogurt base obtained in step S2 after demulsification, sterilize, cool, and fill to obtain the normal temperature drinkable fermented milk .

...

Embodiment 1

[0057] A method for preparing fermented milk for drinking at normal temperature, the preparation method specifically comprises the following raw materials in mass percentage: sweetener (sucrose) 4%, starch (tapioca starch) 1.5%, low-ester pectin 0.08%, agar 0.13% , gellan gum 0.01%, diacetyl tartrate mono-diglyceride 0.08%, α-amylase 0.00005%, β-amylase 0.00008%, glucoamylase 0.0002%, starter (Lactobacillus bulgaricus and Streptococcus thermophilus) 0.003 %, and the rest is made up to 100% by non-antibiotic milk.

[0058] Among them, the protein content of non-antibiotic milk is 3.1wt%, the lactose content is 3.0wt%, the fat is 2.8wt%, the solid content of non-fat milk is 8.1wt%, and the titrated acidity is ≤18°T. Amylose content in starch is 80%.

[0059] The preparation method comprises the following steps:

[0060] S1: Antibiotic-free milk and sweeteners, starch, low-ester pectin, agar, gellan gum, diacetyl tartrate mono-diglycerides, α-amylase, β-amylase sterilized at 13...

Embodiment 2

[0068] A method for preparing fermented milk for drinking at normal temperature, the preparation method specifically comprises the following raw materials in mass percentage: sweetener (sucrose) 6%, starch (corn starch) 1.8%, low-ester pectin 0.1%, agar 0.15% , gellan gum 0.03%, diacetyl tartrate mono-diglyceride 0.09%, α-amylase 0.00006%, β-amylase 0.000085%, glucoamylase 0.00024%, starter (Lactobacillus bulgaricus and Streptococcus thermophilus) 0.006 %, and the rest is made up to 100% by non-antibiotic milk.

[0069] Among them, the protein content of non-antibiotic milk is 3.0wt%, the content of lactose is 3.0wt%, the content of fat is 3.0wt%, the solid content of non-fat milk is 8.1wt%, and the titrated acidity is ≤18°T. Amylose content in starch is 70%.

[0070] The preparation method comprises the following steps:

[0071] S1: Antibiotic-free milk and sweetener, starch, low-ester pectin, agar, gellan gum, diacetyl tartrate mono-diglyceride, α-amylase, β-amylase after ...

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Abstract

The invention discloses normal temperature drinking type fermented milk and a making method thereof. The making method comprises the following steps that nonreactive milk is mixed with a sweetening agent, starch, a stabilizer and amylase to be uniform after being sterilized in advance, staging enzymolysis is performed, and a mixed solution is obtained; the mixed solution is homogenized, sterilizedand cooled, edible essence is added, a leavening agent is inoculated for fermentation, fermentation is performed to the end point, and a yogurt base material is obtained; the yogurt base material isdemulsified, homogenized, sterilized, cooled and filled to obtain the normal temperature drinking type fermented milk. The making method is simple in technology, easy to implement and capable of facilitating industrial processing and producing, the product manufactured through the making method is clear and smooth in taste and good in flowability, the viscosity of upper and lower layers of the product in 6-9 months under normal temperature fluctuates not largely, and no layering or whey separation phenomenon is caused.

Description

technical field [0001] The invention relates to the technical field of fermented food, in particular to a normal-temperature drinkable fermented milk and a preparation method thereof. Background technique [0002] The health and nutritional properties of dairy products have been recognized by consumers. With the upgrading of consumer demand, there are higher-level requirements for the state, texture and flavor of food. At present, in the domestic dairy market, room temperature yogurt, as an emerging category of dairy products, has a good momentum of development. Based on this type of product, the homogeneity is serious. Since it can be placed at room temperature for 5-6 months, the secondary pasteurization in the process can kill the active starter used in fermentation. In order to make the yogurt system able to withstand the secondary pasteurization Sterilization, as well as the shearing of pipelines, etc., such products are often added with chemically modified starch to ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 孙颜君刘振民徐致远苏米亚
Owner BRIGHT DAIRY & FOOD
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