Fermented milk beverage and preparation method thereof

A technology for fermented milk beverages and fermented milk, which is applied to bacteria and lactobacilli used in dairy products and food preparations, can solve the problems of inability to kill the taste, affect the taste of beverages, and the fermented flavor is not prominent, and achieves an improved overall flavor. Effect

Pending Publication Date: 2022-03-18
元气森林(北京)食品科技集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the research process, the inventor found that the milk drink prepared by fermenting the fermented milk with primary fermentation (symbiotic fermentation of lactic acid bacteria and yeast) has no outstanding fermentation flavor, and cannot produce enough bubbles to produce a moderate taste, which affects the beverage. Taste

Method used

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  • Fermented milk beverage and preparation method thereof

Examples

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Effect test

Embodiment 1

[0027] Preheat 100 parts of raw milk to 60-65°C, homogenize under 18-20Mpa pressure, 90°C, sterilize for 300s, then cool down to 25-30°C, add 0.005-0.008 parts of lactic acid bacteria to ferment for 15-17 hours to obtain fermented milk Milk, cooled to below 10°C for later use; after mixing 15 parts of concentrated pineapple juice, 7 parts of crystalline fructose, 0.25 parts of soybean polysaccharide, 0.25 parts of pectin, 0.06 parts of anhydrous citric acid, and 77 parts of water, the Stir for 15-20 minutes to prepare the prepared liquid, then lower the temperature to 15-30°C for later use; mix 25 parts of fermented milk and 75 parts of the prepared liquid evenly at 10-30°C, adjust the acid to pH 3.75-3.8 after constant volume, Raise the temperature to 55-75°C, homogenize at 15-25Mpa until the mixture is uniform, then sterilize at 90°C for 300s, then cool down to 25-30°C, add 0.008 parts of Kluyveromyces marx (Kr. Ruver's yeast (Danisco) 0.005 portion fermented for 48h. Final...

Embodiment 2

[0029] Preheat 90 parts of raw milk and 10 parts of honey to 60-65°C, homogenize under 18-20Mpa pressure, sterilize at 90°C for 300s, then cool down to 37°C, add 0.005-0.008 parts of lactic acid bacteria to ferment for 10-12 hours To obtain fermented milk, cool it below 10°C for use; mix 15 parts of concentrated grapefruit juice, 0.05 parts of carboxymethyl cellulose (CMC), 0.15 parts of soybean polysaccharide, 0.35 parts of pectin, 0.06 parts of anhydrous citric acid, and 85 parts of water After mixing, stir at 60-75°C for 15-20 minutes to prepare the preparation liquid, then cool down to 15-30°C for later use; mix 20 parts of fermented milk and 80 parts of preparation liquid at 10-30°C, Adjust acid to pH 3.8-3.9, heat up to 55-75°C, homogenize at 15-25Mpa until the mixture is uniform, then sterilize at 90°C for 300s, then cool down to 25-30°C, insert Kluyveromyces marxe ( Hansen) 0.008 parts, Saccharomyces cerevisiae (Le Sifu) 0.03 parts fermented for 24h. Finally, the ferm...

Embodiment 3

[0031] Preheat 100 parts of reconstituted milk to 60-65°C, homogenize under 18-20Mpa pressure, sterilize at 90°C for 300s, then cool down to 25-28°C, add 0.005-0.008 parts of lactic acid bacteria and ferment for 15-17 hours to obtain fermented milk Milk, cooled to below 10°C for later use; mix 10 parts of concentrated grape juice, 7 parts of high fructose syrup, 0.15 parts of soybean polysaccharide, 0.35 parts of pectin, 0.06 parts of anhydrous citric acid, 0.02 parts of lactic acid, and 83 parts of water. Stir at 60-75°C for 15-20 minutes to prepare the blended solution, then cool down to 15-30°C for later use; mix 10 parts of fermented milk and 90 parts of the blended liquid at 10-30°C, adjust the acidity to pH after constant volume 3.6~3.65, heat up to 55~75°C, homogenize at 15~25Mpa until the mixture is homogeneous, then sterilize at 90°C for 300s, then cool down to 25~30°C, insert Kluyveromyces marx (Kr. Hansen) 0.008 parts, 0.03 parts of Saccharomyces cerevisiae (Le Sifu...

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Abstract

The embodiment of the invention discloses a fermented milk beverage and a preparation method thereof, the fermented milk beverage is prepared by the following steps: adding 0.005-0.01 part by weight of lactic acid bacteria into 90-100 parts by weight of raw milk or reconstituted milk, and fermenting to obtain fermented milk; uniformly mixing 1-20 parts of fruit juice, 25-85 parts of water, 4-10 parts of a sweetening agent, 0.05-0.2 part of an acidulant and 0.3-0.8 part of a stabilizer, so as to obtain blended liquid; optionally, the sweetening agent can be added into raw milk or reconstituted milk to prepare fermented milk; and uniformly mixing 10-50 parts of the fermented milk and 50-90 parts of the blending liquid, adding 0.01-0.05 part of saccharomycetes, fermenting at 20-35 DEG C for 20-70 hours, and finally sterilizing to obtain the fermented milk beverage.

Description

technical field [0001] The disclosure belongs to the field of food, and in particular relates to a fermented milk beverage and a preparation method thereof. Background technique [0002] Fermented milk is a product made by adding a leavening agent to milk to convert part of the lactose into lactic acid. The starter can be a single strain or a combination of strains. In the prior art, there is a kind of fermented milk fermented by lactic acid bacteria and yeast, and a low-alcohol milk beverage is produced through symbiotic fermentation of lactic acid bacteria and yeast. During the research process, the inventor found that the milk drink prepared by fermenting the fermented milk with primary fermentation (symbiotic fermentation of lactic acid bacteria and yeast) has no outstanding fermentation flavor, and cannot produce enough bubbles to produce a moderate taste, which affects the beverage. Taste. Contents of the invention [0003] The present disclosure aims to solve the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/127
CPCA23C9/1307A23C9/127A23V2400/133A23V2400/137A23V2400/145A23V2400/147A23V2400/143A23V2400/151A23V2400/125A23V2400/123A23V2400/113A23V2400/165A23V2400/231A23V2400/321A23V2400/513A23V2400/249A23V2400/51A23V2400/169
Inventor 王文晗
Owner 元气森林(北京)食品科技集团有限公司
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