A kind of normal temperature drinkable fermented milk and its preparation method

Abstract

The invention discloses a normal-temperature drinkable fermented milk and a preparation method thereof. The preparation method comprises the following steps: pre-sterilizing non-antibiotic milk, uniformly mixing it with a sweetener, starch, stabilizer and amylase, enzymatically hydrolyzing it in stages, Obtain the mixed solution; homogenize the mixed solution, sterilize, cool, add food flavor, inoculate the starter for fermentation, and ferment to the end to obtain the yogurt base material; homogenize the yogurt base material after breaking the emulsion, sterilize, cool, and fill it. Obtain the normal temperature drinking type fermented milk. The preparation method is simple in process, easy to operate, and convenient for industrial processing and production, and the product prepared by the preparation method has a refreshing, smooth taste and good fluidity, and the viscosity of the upper and lower layers of the product does not fluctuate when placed at room temperature for 6 to 9 months. Large, and there is no phenomenon such as stratification and whey precipitation.

Description

A kind of normal temperature drinking fermented milk and preparation method thereof technical field The present invention relates to fermented food technical field, be specifically related to a kind of normal temperature drinking type fermented milk and 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, the There are higher-level requirements for the state, texture and flavor of food. At present, in the domestic dairy market, room temperature yogurt is the Emerging categories of dairy products have a good development momentum. Based on this type of product, the homogeneity is serious, because it can be placed at room temperature for 5 to 6 months, its Secondary pasteurization in the process kills the active starter used for fermentation, in order to make the yogurt system resistant to secondary Pasteurization, and shearing of pipel...

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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