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Black fermented milk and preparation method thereof

A fermented milk and black technology, applied in dairy products, milk preparations, applications, etc., to achieve uniform texture, improved stability, and high stability

Pending Publication Date: 2022-06-03
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, a kind of black fermented milk with good mouthfeel and flavor has not been developed yet.

Method used

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  • Black fermented milk and preparation method thereof
  • Black fermented milk and preparation method thereof
  • Black fermented milk and preparation method thereof

Examples

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preparation example Construction

[0026] The present invention also provides a preparation method of black fermented milk, comprising:

[0027] Step 1, mixing and stirring the cuttlefish juice microcapsule raw milk, cuttlefish juice and rennet to obtain a cuttlefish juice-milk mixture, wherein the protein content in the cuttlefish juice is more than 10% by weight,

[0028] Step 2, add lime, edible oil to described cuttlefish juice-emulsion mixture, make cuttlefish juice microcapsule particles,

[0029] Step 3, adding the cuttlefish juice microcapsule particles to the fermented milk raw milk, and adding a sweetener, stirring to obtain a base, and

[0030] In step 4, the base material is sterilized and then fermented to obtain the black fermented milk, the sterilization temperature is 85-93° C., and the sterilization time is 280-300 seconds.

[0031] In the step 1, the cuttlefish juice microcapsule raw milk may include whole milk, skimmed milk, and reconstituted milk. The cuttlefish juice is the juice in the c...

Embodiment 1

[0047] This embodiment provides a method for preparing black fermented milk, comprising the following steps (1a)-(1f), wherein, in steps (1a)-(1b), microcapsule particles of cuttlefish juice are prepared, and steps (1c)-( 1d) using the cuttlefish juice microcapsule particles to prepare fermented milk.

[0048] Step (1a): Dissolve skim milk powder in distilled water, prepare a solution with a mass fraction of 40%, stir at 4° C. for 8 hours to obtain a skim emulsion; add 2g cuttlefish juice and 500 μL rennet (100U) to 38g skim emulsion. / mL), stirred at 4 °C for 2 h.

[0049] Step (1b): add 20 g of cuttlefish juice-emulsion mixture to 3 g of calcium carbonate and mix well, add 150 g of sunflower oil, stir for 20 minutes under the action of a magnetic stirrer, then add 200 μL of glacial acetic acid, and let stand for 30 minutes , centrifuged (2000r / min, 2 min), washed to prepare cuttlefish juice microcapsule particles with a particle size of 0.5-1 mm.

[0050] Step (1c): 929.15...

Embodiment 2

[0055] The present embodiment provides a method for preparing black fermented milk, comprising steps (2a) to (2f). Among them, steps (2a) to (2b) were performed in the same manner as steps (1a) to (1b) in Example 1 to prepare cuttlefish juice microcapsule particles.

[0056] Step (2c): mix 913.65g fresh milk / semi-skimmed milk / skimmed milk, 15g white sugar, 30g fructose syrup, 0.35g sweetener (0.05g sucralose, 0.3g acesulfame potassium), 9g cuttlefish juice The encapsulated granules were mixed and stirred at 55°C for 25 minutes to obtain a base;

[0057] Step (2d): degas the base material at 65°C and 18MPa, homogenize it at 30 / 180bar pressure, and then sterilize it at 93°C for 300s;

[0058] Step (2e): cooling the sterilized base material to 40-43° C., adding 0.02 g of starter (including 0.01 g each of Streptococcus thermophilus and Lactobacillus bulgaricus), and entering a nitrogen-filled fermentation tank through a sterile filtration device , ferment at 43°C, and stop ferme...

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Abstract

The invention provides black fermented milk added with cuttlefish ink and a preparation method of the black fermented milk. The black fermented milk is prepared from a base material comprising cuttlefish ink microcapsule particles, fermented milk raw material milk and a sweetening agent, the cuttlefish ink microcapsule particles are prepared from cuttlefish ink microcapsule raw material milk, cuttlefish ink, chymosin, lime and edible oil, and the protein content in the cuttlefish ink is 10 wt% or above. According to the black fermented milk and the preparation method thereof disclosed by the invention, the flavor of the cuttlefish ink can be ensured not to influence the flavor of the final product fermented milk, meanwhile, the black fermented milk also has a very good black coloring effect, a fermented milk product with high stability and uniform texture is obtained, and the taste, the flavor and the texture state of the product are ensured to meet the requirements.

Description

technical field [0001] The invention relates to a black fermented milk and a preparation method thereof. Background technique [0002] Fermented milk is a dairy product obtained by fermenting raw milk under the action of a starter. Through the metabolism of microorganisms, carbon dioxide, acetic acid, diacetyl, acetaldehyde and other substances are produced, which endow the final product with unique flavor, texture and aroma. [0003] In recent years, with the expansion of consumer demand, fermented milk with different flavors and textures is being developed. At present, a black fermented milk with good taste and flavor has not been developed. SUMMARY OF THE INVENTION [0004] The present invention aims to provide black fermented milk added with cuttlefish juice and a preparation method thereof. However, the inventors of the present invention realized that adding cuttlefish juice directly to fermented milk would cause the flavor of fermented milk to have a fishy smell, ...

Claims

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Application Information

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IPC IPC(8): A23C9/13
CPCA23C9/1307
Inventor 索超尹小静薛建岗庞飞张海斌
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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