Normal temperature drinking type fermented milk and making method thereof

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 ...

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

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