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Stable flavored fermented milk and preparation method thereof

A technology for fermented milk and flavor, applied in the directions of bacteria and Lactobacillus used in dairy products and food preparation, can solve the problems of reducing the thermal stability of products, increasing production costs, etc., reducing production costs, improving production efficiency, and simplifying production. The effect of the process route

Inactive Publication Date: 2020-04-28
GUANGDONG CLEAMOL TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, using the homogenization process will reduce the thermal stability of the product, and companies often need to further increase the cold chain to ensure the quality of the product
Homogeneous equipment, process line, number of personnel, and cold chain will increase production costs a lot

Method used

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Mix 100g of milk powder (whole milk powder), 100g of white sugar, and 200g of water, and sterilize at 60°C and 50rpm for 10 minutes to obtain concentrated sugar milk slurry.

[0028] Mix 1g of polyglycerol fatty acid ester, 5g of pectin, 1g of gellan gum, 1g of gelatin and 100g of water; dissolve at 40°C and 50rpm for 5min to obtain a thickening system.

[0029] The thick sugar milk slurry prepared above and the thickening system were mixed at 50 rpm, and water was slowly added until the total weight of the mixed system was 1Kg.

[0030] After the mixed system cools down to 35°C, add 10g OD 600 ≥1 culture solution of Lactobacillus bulgaricus and Streptococcus thermophilus; maintain the temperature and ferment for 0.5 days until the pH reaches 4.0, and finally obtain stable flavored fermented milk 1.

[0031] Stable flavored fermented milk 1 did not appear whey precipitation within 15 days at room temperature.

Embodiment 2

[0033] Mix 150g of milk powder (skimmed milk powder), 150g of white granulated sugar, and 300g of water, and sterilize at 80°C and 300rpm for 30 minutes to obtain concentrated sugar milk slurry.

[0034] Mix 3g of polyglycerol fatty acid ester, 1g of pectin, 3g of gellan gum, 5g of gelatin and 150g of water; dissolve at 70°C and 300rpm for 20min to obtain a thickening system.

[0035] The thick sugar milk slurry prepared above and the thickening system were mixed at 300 rpm, and water was slowly added until the total weight of the mixed system was 1Kg.

[0036] After the mixed system cools down to 42°C, add 10g OD 600 ≥1 Lactobacillus bulgaricus and Streptococcus thermophilus culture fluid; maintain the temperature and ferment for 2 days until the pH reaches 4.0, and finally obtain stable flavored fermented milk 2.

[0037] Stable flavored fermented milk 2 did not appear whey precipitation within 17 days at room temperature.

Embodiment 3

[0039] Mix 200g of milk powder (skimmed milk powder), 200g of white sugar, and 400g of water, and sterilize at 70°C and 200rpm for 20 minutes to obtain concentrated sugar milk slurry.

[0040] Mix 2g of polyglycerol fatty acid ester, 3g of pectin, 2g of gellan gum, 3g of gelatin and 100g of water; dissolve at 50°C and 200rpm for 15min to obtain a thickening system.

[0041] The thick sugar milk slurry prepared above and the thickening system were mixed at 200 rpm, and water was slowly added until the total weight of the mixed system was 1Kg.

[0042] After the mixed system cools down to 38°C, add 10g OD 600 ≥1 Lactobacillus bulgaricus and Streptococcus thermophilus culture fluid; maintain temperature conditions for 1 day of fermentation until the pH reaches 4.0, and finally obtain stable flavored fermented milk 3.

[0043] Stable flavored fermented milk 3 did not appear whey precipitation within 20 days at room temperature.

[0044] Comparative Experiment:

[0045] Experime...

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Abstract

The invention discloses stable flavored fermented milk and a preparation method thereof. The method comprises the following steps: taking milk powder and white granulated sugar as raw materials, adding a proper amount of polyglycerol fatty acid ester, pectin, gellan gum and gelatin as a thickening system, then adding a Lactobacillus bulgaricus and Streptococcus thermophilus culture solution, and carrying out mixed fermentation to obtain the stable flavored fermented milk. The flavored fermented milk prepared by adopting the method disclosed by the invention does not need to use homogenizing equipment and process, so that the process route is simplified to a certain extent, the production efficiency is improved, and the equipment requirement and the production cost are reduced. The flavoredfermented milk prepared by the method disclosed by the invention can be stored for at least two weeks at normal temperature without whey precipitation.

Description

technical field [0001] The invention belongs to the technical field of food engineering, and in particular relates to a stable flavor fermented milk and a preparation method thereof. Background technique [0002] Flavored fermented milk is one of the most popular fermented milk products on the market. In addition to milk, its raw materials generally include fruits and vegetables, grains, food additives such as sugar, gum, flavors, and nutritional enhancers. [0003] Early fermented milk often had the problem of whey precipitation after long-term storage, so consumers often questioned whether it was still drinkable. Most of them think that if the appearance of the product has changed, it has deteriorated. Therefore, many enterprises will use the homogenization process in the production process of fermented milk. This process will make the product whiter, reduce the sensitivity to fat oxidation, and give it a better overall flavor and taste, and better product stability. If...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123A23C9/13A23C9/137
CPCA23C9/1238A23C9/137A23C9/1307A23V2400/123A23V2400/249
Inventor 巫晓冬
Owner GUANGDONG CLEAMOL TECH CO LTD