一种奶酪酸奶及其制备方法

By employing a two-step fermentation process and the use of stabilizers, the stability and flavor of cheese yogurt have been improved, addressing the shortcomings of cheese products in terms of nutrition and taste, and achieving stability and extended shelf life for cheese yogurt.

CN118235798BActive Publication Date: 2026-07-17INNER MONGOLIA MENGNIU DAIRY IND (GROUP) CO LTD
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
INNER MONGOLIA MENGNIU DAIRY IND (GROUP) CO LTD
Filing Date
2022-12-23
Publication Date
2026-07-17

AI Technical Summary

Technical Problem

Existing cheese products are deficient in nutritional value and taste, and have poor stability, which limits their market development, and some consumers are not accustomed to their taste.

Method used

A two-step fermentation process is used, in which skim milk and light cream are fermented separately using specific proportions of lactic acid bacteria, and stabilizers, including starch, pectin, agar and cassia gum, are added to form cheese yogurt, which improves its stability and flavor.

Benefits of technology

The prepared cheese yogurt has both the flavor and texture of yogurt and the nutritional value of cheese. It has good stability, a long shelf life, and reduces the occurrence of separation and water separation.

✦ Generated by Eureka AI based on patent content.

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Abstract

本发明涉及食品加工技术领域，具体涉及一种奶酪酸奶及其制备方法。本发明的奶酪酸奶的制备方法包括：将乳原料经脱脂处理得到脱脂乳和稀奶油，将脱脂乳进行膜浓缩，得到截留液和滤液，将截留液与第一发酵剂混合进行发酵得到第一发酵物，将稀奶油与第二发酵剂混合进行发酵得到第二发酵物；其中，所述第一发酵剂包括保加利亚乳杆菌、嗜热链球菌、双岐杆菌和格氏乳杆菌；所述第二发酵剂包括乳酸链球菌、乳脂链球菌、乳酸乳球菌乳脂亚种和丁二酮乳链球菌。本发明制备得到的奶酪酸奶既具有酸奶较好的气味、滋味及口感，又具备奶酪的质构和营养，同时具有较强的稳定性，显著延长了产品的保质期。
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