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Concentrated fermented milk and preparation method thereof

A technology for fermented milk and concentrated raw milk, applied in the field of concentrated fermented milk, can solve problems such as hidden dangers, and achieve the effects of increasing sugar content, protein content and fat content, and good taste.

Pending Publication Date: 2022-01-25
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The sucrose added to fermented milk not only enhances the taste of fermented milk, but also brings certain hidden dangers

Method used

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  • Concentrated fermented milk and preparation method thereof
  • Concentrated fermented milk and preparation method thereof
  • Concentrated fermented milk and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] The simple formula yogurt is made from the following raw materials in weight percentage: 99.8% of fresh milk, 0.1% of starter, and 0.1% of lactase. Wherein, the starter is Lactobacillus bulgaricus and Streptococcus thermophilus 4:1.

[0056] Yogurt is prepared as follows:

[0057] (1) Concentration of raw milk: the fresh milk is concentrated through the reverse osmosis membrane (RO membrane), so that the protein content of the fresh milk is increased to about 4.3%, and the fat content is increased to about 4.8%;

[0058] (2) Raw milk standardization: standardize fresh milk;

[0059] (3) Homogenization and sterilization: homogenize the standardized raw milk obtained in step (2) at a homogenization pressure of 30 / 180 Bar; the sterilization temperature is 95°C, and the sterilization time is controlled at 300s;

[0060] (4) Lactose decomposition: adding lactase to the raw milk obtained in step (3) to decompose lactose;

[0061] (5) Fermentation: Cool the raw milk decompo...

Embodiment 2

[0065] The simple formula yogurt is made from the following raw materials in weight percentage: 89.8% of fresh milk, 0.1% of starter, 0.1% of lactase, and 10% of nut jam. Wherein, the starter is Lactobacillus bulgaricus and Streptococcus thermophilus at a ratio of 2:1.

[0066] Yogurt is prepared as follows:

[0067] (1) Concentration of raw milk: Concentrate the fresh milk through the RO membrane (same as above), so that the protein content of the fresh milk will increase to about 4.1%, and the fat content will increase to about 4.6%;

[0068] (2) Raw milk standardization: standardize fresh milk;

[0069] (3) Homogenization and sterilization: homogenize the standardized raw milk obtained in step (2) at a homogenization pressure of 30 / 180 Bar; the sterilization temperature is 95°C, and the sterilization time is controlled at 300s;

[0070] (4) Lactose decomposition: adding lactase to the raw milk obtained in step (3) to decompose lactose;

[0071] (5) Fermentation: Cool the...

Embodiment 3

[0076] The simple formula yogurt is made from the following raw materials in weight percentage: 89.8% of fresh milk, 0.12% of starter, 0.08% of lactase, and 10% of nut jam. Wherein, the starter is Lactobacillus bulgaricus and Streptococcus thermophilus at a ratio of 3:1.

[0077] Yogurt is prepared as follows:

[0078] (1) Raw milk concentration: the fresh milk is concentrated through the RO membrane (same as above), so that the protein content of the fresh milk is increased to about 4.0%, and the fat content is increased to about 4.5%;

[0079] (2) Raw milk standardization: standardize fresh milk;

[0080] (3) Homogenization and sterilization: homogenize the standardized raw milk obtained in step (2) at a homogenization pressure of 30 / 180 Bar; the sterilization temperature is 95°C, and the sterilization time is controlled at 300s;

[0081] (4) Lactose decomposition: adding lactase to the raw milk obtained in step (3) to decompose lactose;

[0082] (5) Fermentation: Cool th...

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Abstract

The invention provides a method for preparing concentrated fermented milk and the concentrated fermented milk prepared by the method. The method comprises the following steps of performing reverse osmosis concentration on raw milk, so that the protein content of the concentrated raw milk is more than 4.0%, and the fat content is more than 4.5%; sequentially carrying out homogenization treatment and sterilization treatment on the concentrated raw milk; adding lactase into the sterilized raw milk, and carrying out lactose decomposition; adding a leavening agent into the raw milk subjected to lactose decomposition for fermentation; carrying out shearing and refining treatment on the fermented material liquid; and refrigerating and after-ripening the material liquid subjected to shearing and refining treatment. The concentrated fermented milk prepared by the method disclosed by the invention is fine and smooth in texture and rich in nutrition, and has the characteristics of cleanness and health.

Description

technical field [0001] The invention relates to concentrated fermented milk, in particular to low-sugar concentrated fermented milk and a preparation method thereof. Background technique [0002] With the continuous improvement of consumers' health awareness, real ingredients, healthy nutrition, simple formula, and clean labels have gradually become the focus of people's attention to fermented milk. While the sucrose added to fermented milk improves the taste of fermented milk, it brings certain hidden dangers. Excessive sugar intake can cause various diseases and has become a health-sensitive word today. Minimizing the amount of sucrose added while taking into account the taste of fermented milk is the goal pursued by the industry. Contents of the invention [0003] The purpose of the present invention is to provide a concentrated fermented milk product that is natural, nutritious, healthy and has a simple formula, while increasing the protein content, reducing the addi...

Claims

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Application Information

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IPC IPC(8): A23C9/12A23C1/01
CPCA23C9/1206A23C1/01
Inventor 云超王明娜张海斌
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD