Solidification type cheese product and preparation method thereof

Abstract

The invention provides a set type curd milk product and a preparation method thereof, raw milk is fermented by using fermentation strains of lactococcus lactis diacetyl subspecies, leuconostoc mesenteroides and geotrichum candidum, and the set type curd milk product which is not fermented by traditional strains and has unique and mild flavor is obtained. Different fermentation strains are subjected to graded fermentation, so that different metabolites and health effects of the metabolites are brought while different flavors and textures are brought to products; the product is silky in set yogurt, and the internal geotrichum candidum hyphae give different experiences to consumers; according to the solidification type curd milk product disclosed by the invention, a fermentation combination of medium-temperature lactic acid bacteria and mould is adopted, so that the innovation of an existing fermented milk product is realized, and the requirements of different consumers on various fermented products are met.

Description

Technical Field

[0001] The invention relates to the technical field of dairy products, in particular to a coagulated curd milk product and a preparation method thereof. Background Art

[0002] The nutrition and health benefits of dairy products are recognized and accepted by more and more consumers, especially fermented dairy products, which are loved by more and more consumers because they produce more substances beneficial to human health and have a sweet and sour taste during the fermentation process. With different fermentation strains and fermentation methods, fermented dairy products contain different metabolites and the corresponding health benefits they bring.

[0003] In China, the types of fermented milk are relatively single, and the fermentation agents are all Lactobacillus bulgaricus and Streptococcus thermophilus. The remaining strains are added as probiotics in very small amounts. Even if the added amount is sufficient, it is difficult to grow due to the influence of the main fermentation agent. Therefore, domestic fermented milk products that do not use flavors for adjustment are all flavors produced by Lactobacillus bulgaricus and / or Streptococcus thermophilus. The flavors are similar and the after (sharp) acid is obvious. At the same time, the metabolites contained are basically brought by the fermentation of Lactobacillus bulgaricus and Streptococcus thermophilus. It is difficult for consumers to find unique and novel flavors, which limits the selection range of some consumers, especially those who have diverse taste requirements. Summary of the invention

[0004] In view of the above-mentioned shortcomings of the prior art, the purpose of the present invention is to provide a coagulated curd milk product and a preparation method thereof, so as to solve the problem that the prior art uses Lactobacillus bulgaricus and Streptococcus thermophilus as fermentation agents for fermented milk, resulting in a single product flavor and relatively consistent nutritional metabolites.

[0005] To achieve the above object and other related objects, the present invention provides a method for preparing a coagulated curd milk product, comprising the following steps:

[0006] (1) heating raw milk, adding white sugar and stabilizer, mixing to fully dissolve the powder, heating, homogenizing, adding raw milk to make the volume, and sterilizing;

[0007] (2) cooling the material obtained after sterilization in step (1), adding fermentation bacteria Lactococcus lactis subsp. diacetyl and Leuconostoc mesenteroides, mixing evenly, and filling into a single cup to obtain a single cup of fermented liquid;

[0008] (3) dissolving Geotrichum candidum in sterilized raw milk to prepare a bacterial suspension;

[0009] (4) inoculating the bacterial suspension prepared in step (3) into the single cup of fermented liquid in step (2), encapsulating, first heat preservation fermentation, second heat preservation fermentation, ending fermentation when the pH is 4.6-4.8, and refrigerating. The present invention also provides a high-protein long-shelf-life milk prepared according to the preparation method as described above.

[0010] The present invention also provides a coagulated curd milk product prepared by the preparation method as described above, wherein the coagulated curd milk product comprises the following raw material components by mass percentage:

[0011] White sugar 5-7%;

[0012] Lactococcus lactis subspecies diacetyl and Leuconostoc mesenteroides 0.002-0.005%;

[0013] Geotrichum candidum 0.005-0.008%;

[0014] Stabilizer 0.2~0.4%;

[0015] The remaining components are raw cow's milk;

[0016] Among them, the ratio of Lactococcus lactis subspecies diacetyl and Leuconostoc mesenteroides was 1:1.

[0017] As described above, the coagulated curd milk product and the preparation method thereof of the present invention have the following beneficial effects:

[0018] The preparation method of the coagulated curdled milk product of the present invention utilizes fermentation bacteria species Lactococcus lactis diacetyl subsp., Leuconostoc mesenteroides and Geotrichum candidum to ferment raw cow milk, thereby obtaining a coagulated curdled milk product fermented by non-traditional bacteria species with a unique and mild flavor; the graded fermentation of different fermentation bacteria species brings different flavors and textures to the product, as well as different metabolites and their health benefits; the product has the silkiness of coagulated yogurt, and the Geotrichum candidum hyphae inside gives consumers a different experience.

[0019] The coagulated curd milk product of the present invention adopts unconventional fermentation bacteria species, namely, Lactococcus diacetyl subsp. and Leuconostoc mesenteroides, and at the same time, is introduced with mold for secondary fermentation, thereby realizing the innovation of existing fermented milk products and providing the product with a fermented milk variety that is blank on the market, a special taste and flavor, a special eating experience with mycelium, and a variety of beneficial metabolites that are endowed to the product by different bacteria species, thereby satisfying the demands of different consumers for diverse fermented products, making fermented milk products more diversified and filling the gap in the domestic market. DETAILED DESCRIPTION

[0020] The following describes the embodiments of the present invention through specific examples, and those skilled in the art can easily understand other advantages and effects of the present invention from the contents disclosed in this specification. The present invention can also be implemented or applied through other different specific embodiments, and the details in this specification can also be modified or changed in various ways based on different viewpoints and applications without departing from the spirit of the present invention.

[0021] In addition, it should be understood that one or more method steps mentioned in the present invention do not exclude the existence of other method steps before or after the combination step or the insertion of other method steps between these explicitly mentioned steps, unless otherwise specified; it should also be understood that the combination connection relationship between one or more devices / apparatuses mentioned in the present invention does not exclude the existence of other devices / apparatuses before or after the combination device / apparatus or the insertion of other devices / apparatuses between these explicitly mentioned two devices / apparatuses, unless otherwise specified. Moreover, unless otherwise specified, the numbering of each method step is only a convenient tool for identifying each method step, and is not intended to limit the order of arrangement of each method step or the scope of the present invention. Changes or adjustments in their relative relationships should also be regarded as the scope of the present invention without substantially changing the technical content.

[0022] The first aspect of the present invention provides a method for preparing a coagulated curd milk product, comprising the following steps:

[0023] (1) heating raw milk, adding white sugar and stabilizer, mixing to fully dissolve the powder, heating, homogenizing, adding raw milk to make the volume, and sterilizing;

[0024] (2) cooling the material obtained after sterilization in step (1), adding fermentation bacteria Lactococcus lactis subsp. diacetyl and Leuconostoc mesenteroides, mixing evenly, and filling into a single cup to obtain a single cup of fermented liquid;

[0025] (3) dissolving Geotrichum candidum in sterilized raw milk to prepare a bacterial suspension;

[0026] (4) inoculating the bacterial suspension prepared in step (3) into the single cup of fermented liquid in step (2), encapsulating, first heat preservation fermentation, second heat preservation fermentation, ending fermentation when the pH is 4.6-4.8, and refrigerating. The present invention also provides a high-protein long-shelf-life milk prepared according to the preparation method as described above.

[0027] In the preparation method of the present invention, the raw materials of the coagulated curd milk product account for the following percentages by mass: 5-7%, 5-5.5%, 5.5-6%, 6-6.5% or 6.5-7% of white sugar, 0.2-0.4%, 0.2-0.25%, 0.25-0.3%, 0.3-0.35% or 0.35-0.4% of stabilizer, 0.002-0.005%, 0.2-0.25%, 0.3-0.35% or 0.35-0.4% of Lactococcus lactis subspecies diacetyl and 0.005-0.005%, 0.2-0.25%, 0.3-0.35% or 0.35-0.4% of Lactococcus lactis subspecies diacetyl and 0.002 ...3-0.35% or 0.35-0.4% of L 25-0.3%, 0.3-0.35% or 0.35-0.4%, Geotrichum candidum 0.005-0.008%, 0.005-0.006%, 0.006-0.007% or 0.007-0.008%, and the rest is raw cow's milk, among which the ratios of Lactococcus lactis subspecies diacetyl and Leuconostoc mesenteroides are 1-2:1, 1-1.2:1, 1.2-1.4:1, 1.4-1.6:1, 1.6-1.8:1 or 1.8-1.2:1.

[0028] In the preparation method of the present invention, the raw milk mixed with white sugar and a stabilizer in step (1) accounts for 40-50%, 40-42%, 42-44%, 44-46%, 46-48% or 48-50% of the total raw milk; the raw milk used to prepare the bacterial suspension in step (3) accounts for 1-3‰, 1-1.5‰, 1.5-2‰, 2-2.5‰ or 2.5-3‰ of the total raw milk; the remaining raw milk is added in the volume-fixing step of step (1).

[0029] In the preparation method of the present invention, in step (1), the raw milk is heated to 50-55°C, for example, 50-51°C, 51-53°C or 53-55°C.

[0030] In step (1), the mixing is stirring mixing; the stirring time is 15 to 20 minutes, for example, 15 to 16 minutes, 16 to 17 minutes, 17 to 18 minutes, 18 to 19 minutes or 19 to 20 minutes.

[0031] In step (1), the temperature is raised to 60-65°C, for example, 60-61°C, 61-63°C or 63-65°C.

[0032] In step (1), the homogenization pressure is 180-220 bar, for example, 180-190 bar, 190-200 bar, 200-210 bar or 210-220 bar.

[0033] In step (1), the sterilization temperature is 90-95°C, for example, 90-91°C, 91-93°C or 93-95°C.

[0034] In step (1), the sterilization time is 3 to 5 minutes, for example, 3 to 4 minutes or 4 to 5 minutes.

[0035] In step (1), the stabilizer is selected from one or more of pectin, gelatin, and deformed starch.

[0036] In step (1), the raw milk is fresh milk with a protein content of not less than 3.1%, a fat content of not less than 3.9%, and a total colony count of less than 5000 CFU / mL.

[0037] In the preparation method of the present invention, in step (2), the cooling temperature is 35-38°C, for example, 35-36°C, 36-37°C or 37-38°C.

[0038] In the preparation method of the present invention, in step (3), the concentration of the bacterial suspension is 5-8% w / w, for example, 5-6% w / w, 6-7% w / w or 7-8% w / w.

[0039] In the preparation method of the present invention, in step (3), the sterilization conditions for sterilizing raw milk are: 137-139° C., 137-138° C. or 138-139° C., 4-6s, 4-5s or 5-6s.

[0040] In the preparation method of the present invention, in step (4), the temperature of the first heat preservation fermentation is 35-38°C, for example, 35-36°C, 36-37°C or 37-38°C.

[0041] In step (4), the first heat preservation and fermentation time is 8 to 10 hours, for example, 8 to 9 hours or 9 to 10 hours.

[0042] In step (4), the temperature of the secondary heat preservation fermentation is 18-22°C, for example, 18-19°C, 19-20°C, 20-21°C or 21-22°C.

[0043] In step (4), the secondary heat preservation and fermentation time is 20 to 24 hours, for example, 20 to 21 hours, 21 to 22 hours, 22 to 23 hours or 23 to 24 hours.

[0044] In step (4), the refrigerated storage temperature is 2-6°C, for example, 2-3°C, 3-4°C, 4-5°C or 5-6°C.

[0045] The temperatures involved in the preparation process of the present invention are all within the temperature range to ensure normal batching or fermentation. Once out of these temperature ranges, it will lead to batching failure or poor dissolution of raw materials or unsuccessful fermentation.

[0046] The second aspect of the present invention provides a coagulated curd milk product prepared by the preparation method as described above, wherein the coagulated curd milk product comprises the following raw material components by mass percentage:

[0047] White sugar 5-7%, 5-5.5%, 5.5-6%, 6-6.5% or 6.5-7%;

[0048] Lactococcus lactis subspecies diacetyl and Leuconostoc mesenteroides 0.002-0.005%, 0.002-0.003%, 0.003-0.004% or 0.004-0.005%;

[0049] Geotrichum candidum 0.005-0.008%, 0.005-0.006%, 0.006-0.007% or 0.007-0.008%;

[0050] Stabilizer 0.2-0.4%, 0.2-0.25%, 0.25-0.3%, 0.3-0.35% or 0.35-0.4%;

[0051] The remaining components are raw cow's milk;

[0052] Among them, the ratio of Lactococcus lactis diacetyl subspecies and Leuconostoc mesenteroides is 1-2:1, 1-1.2:1, 1.2-1.4:1, 1.4-1.6:1, 1.6-1.8:1 or 1.8-1.2:1.

[0053] In the following examples, the sources of the raw materials used are:

[0054] Raw milk: Bright Dairy Co., Ltd.;

[0055] Lactococcus lactis subsp. diacetyl MD88, Danisco (China) Co., Ltd.

[0056] Leuconostoc mesenteroides LM57, Danisco (China) Co., Ltd.

[0057] Geotrichum candidum GEO17, Danisco (China) Co., Ltd.

[0058] Stabilizer: Danisco (China) Co., Ltd.

[0059] Example 1

[0060] Preparation of coagulated curd milk product:

[0061] Raw materials: 7% white sugar, 0.002% of Lactococcus lactis subspecies diacetyl and Leuconostoc mesenteroides (the ratio of the two is 1:1), 0.005% of Geotrichum candidum, 0.2% of stabilizer, and raw milk is supplemented to 100%. The percentages mentioned above are all mass percentages of the total amount.

[0062] Preparation method:

[0063] (1) Heat raw milk (40% of the total raw milk) to 55°C, add white sugar and stabilizer, stir for 15 minutes to fully dissolve the powder, then heat to 65°C and homogenize at 180 bar, add the remaining raw milk to make up the volume, and finally sterilize at 95°C for 3 minutes;

[0064] (2) cooling the material of step (1) to 38° C., adding fermentation bacteria Lactococcus lactis subsp. diacetyl and Leuconostoc mesenteroides, stirring evenly, and filling into a single cup;

[0065] (3) weighing Geotrichum candidum and dissolving it in sterilized raw milk (1‰ of the total amount of raw milk) to prepare a 5% (w / w) bacterial suspension;

[0066] (4) filling the Geotrichum candidum suspension into the single cup of fermented liquid in step (2) through a sterile probe, and injecting the probe below the liquid surface of the single cup according to an inoculum amount of 0.005% of Geotrichum candidum;

[0067] (5) Place the filled and sealed single-cup product in a 38°C incubator for fermentation for 8 hours, then transfer it to a 22°C incubator for fermentation for 20 hours. When the pH value of the product reaches 4.8, fermentation is terminated and the product is transferred to a 2°C refrigerated storage.

[0068] Example 2

[0069] Preparation of coagulated curd milk product:

[0070] Raw materials: 5% white sugar, 0.005% of Lactococcus lactis subspecies diacetyl and Leuconostoc mesenteroides (the ratio of the two is 1:1), 0.008% of Geotrichum candidum, 0.4% of stabilizer, and raw milk is supplemented to 100%. The percentages mentioned above are all mass percentages of the total amount.

[0071] Preparation method:

[0072] (1) Heat raw milk (50% of the total raw milk) to 50° C., add white sugar and stabilizer, stir for 20 min to fully dissolve the powder, then heat to 60° C., homogenize at 220 bar, add the remaining raw milk to make up the volume, and finally sterilize at 90° C. for 5 min;

[0073] (2) cooling the material of step (1) to 35° C., adding fermentation bacteria Lactococcus lactis subsp. diacetyl and Leuconostoc mesenteroides, stirring evenly, and filling into a single cup;

[0074] (3) weighing Geotrichum candidum and dissolving it in sterilized raw milk (1‰ of the total raw milk) to prepare an 8% (w / w) bacterial suspension;

[0075] (4) filling the suspension of Geotrichum candidum into the single cup of fermented liquid in step (2) through a sterile probe, and injecting the probe below the liquid surface of the single cup according to the inoculum amount of 0.008% of Geotrichum candidum;

[0076] (5) Place the filled and sealed single-cup product in a 38°C incubator for fermentation for 10 hours, then transfer it to an 18°C ​​incubator for fermentation for 24 hours. When the pH value of the product reaches 4.6, fermentation is terminated and the product is transferred to a 6°C refrigerated container for storage.

[0077] Example 3

[0078] Preparation of coagulated curd milk product:

[0079] Raw materials: 6% white sugar, 0.003% of Lactococcus lactis subspecies diacetyl and Leuconostoc mesenteroides (the ratio of the two is 1:1), 0.006% of Geotrichum candidum, 0.3% of stabilizer, and raw milk is supplemented to 100%. The percentages mentioned above are all mass percentages of the total amount.

[0080] Preparation method:

[0081] (1) Heat raw milk (45% of the total raw milk) to 50°C, add white sugar and stabilizer, stir for 20 minutes to fully dissolve the powder, then heat to 60°C and homogenize at 200 bar, add the remaining raw milk to make up the volume, and finally sterilize at 95°C for 5 minutes;

[0082] (2) cooling the material of step (1) to 37° C., adding fermentation bacteria Lactococcus lactis subsp. diacetyl and Leuconostoc mesenteroides, stirring evenly, and filling into a single cup;

[0083] (3) weighing Geotrichum candidum and dissolving it in sterilized raw milk (1‰ of the total raw milk) to prepare a 6% (w / w) bacterial suspension;

[0084] (4) filling the suspension of Geotrichum candidum into the single cup of fermented liquid in step (2) through a sterile probe, and injecting the probe below the liquid surface of the single cup according to the inoculation amount of 0.006% of Geotrichum candidum;

[0085] (5) Place the filled and sealed single-cup product in a 37°C incubator for fermentation for 10 hours, then transfer it to a 20°C incubator for fermentation for 22 hours. When the pH value of the product reaches 4.7, fermentation is terminated and the product is transferred to a 4°C refrigerated storage.

[0086] The coagulated curd products prepared in Examples 1 to 3 were subjected to sensory evaluation, and 30 tasters were randomly selected to conduct taste tests. The overall performance is shown in Table 1:

[0087] Table 1

[0088]

[0089]

[0090] Comparative Example 1

[0091] The difference between Comparative Example 1 and Example 3 is that Lactococcus lactis subsp. diacetyl and Leuconostoc mesenteroides in the raw materials are replaced by Lactobacillus delbrueckii subsp. bulgaricus, and the other components and methods remain unchanged.

[0092] In Comparative Example 1, since the fermentation conditions of Lactobacillus delbrueckii subsp. bulgaricus are different from those of Lactococcus lactis diacetyl subsp. and Leuconostoc mesenteroides, Lactobacillus delbrueckii subsp. bulgaricus is used to replace Lactococcus lactis diacetyl subsp. and Leuconostoc mesenteroides, the flavor and acidity are not much different from those of conventional yogurt, and the acidity is too high, which inhibits the normal growth of subsequent Geotrichum candidum and cannot be fermented normally, and the flavor combination of the two is extremely inconsistent.

[0093] Comparative Example 2

[0094] The difference between Comparative Example 2 and Example 3 is that Lactococcus lactis subsp. diacetyl and Leuconostoc mesenteroides in the raw materials are replaced by Streptococcus salivarius subsp. thermophilus, and the other components and methods remain unchanged.

[0095] In Comparative Example 2, since the fermentation conditions of thermophilic Streptococcus salivarius subsp. are different from those of diacetyl Lactococcus lactis subsp. and Leuconostoc mesenteroides, thermophilic Streptococcus salivarius subsp. is used to replace diacetyl Lactococcus lactis subsp. and Leuconostoc mesenteroides, the flavor and acidity are not much different from those of conventional yogurt, and the acidity is too high, which inhibits the normal growth of subsequent Geotrichum candidum and cannot be fermented normally, and the flavor combination of the two is extremely inconsistent.

[0096] Comparative Example 3

[0097] The difference between Comparative Example 3 and Example 3 is that in step (4), the fermentation is only carried out in a 37° C. incubator for 10 h. The other components and methods remain unchanged.

[0098] In Comparative Example 3, since the fermentation was only carried out in a 37°C incubator for 10 h in step (4), only the initial fermentation of Lactococcus lactis subsp. diacetyl and Leuconostoc mesenteroides was completed, and Geotrichum candidum could not grow, the final product had a soft texture and did not have the characteristics of the mold fermented milk that the present invention aims to achieve: that is, the characteristic flavor of mold fermentation and the mycelial taste as described in Table 1.

[0099] Comparative Example 4

[0100] The difference between Comparative Example 4 and Example 3 is that Geotrichum candidum is not inoculated, and the other components and methods remain unchanged.

[0101] In Comparative Example 4, since Geotrichum candidum was not inoculated, only Lactococcus lactis subsp. diacetyl and Leuconostoc mesenteroides were fermented. The final product did not have the characteristic flavor and metabolites of mold fermentation, and there was no hyphae in the product.

[0102] In summary, in the preparation method of the coagulated curd milk product of the present invention, fermentation is achieved by using two strains of different families in a coordinated manner. The prepared coagulated curd milk product has a slightly astringent taste due to the fermentation of Leuconostoc; and because the fermentation of Geotrichum candidum utilizes part of the lactic acid, the product has a soft taste and does not have the acrid taste of traditional fermented milk. Compared with non-inoculated Geotrichum candidum and commercially available ordinary yogurt, it has more mycelium brought by the fermentation of Geotrichum candidum, and has a dense and slightly stringy taste. In addition to multiple experiences, it also has more beneficial ingredients brought by mold fermentation metabolism.

[0103] Therefore, the present invention effectively overcomes various shortcomings in the prior art and has high industrial utilization value.

[0104] The above embodiments are merely illustrative of the principles and effects of the present invention, and are not intended to limit the present invention. Anyone familiar with the art may modify or alter the above embodiments without departing from the spirit and scope of the present invention. Therefore, all equivalent modifications or alterations made by a person of ordinary skill in the art without departing from the spirit and technical concept disclosed by the present invention shall still be covered by the claims of the present invention.

Claims

1. A method for preparing a coagulated curd milk product, characterized in that: The following steps are involved: (1) heating raw milk, adding white sugar and stabilizer, mixing to fully dissolve the powder, heating, homogenizing, adding raw milk to make the volume, and sterilizing; (2) cooling the material obtained after sterilization in step (1), adding fermentation bacteria Lactococcus lactis subsp. diacetyl and Leuconostoc mesenteroides, mixing evenly, and filling into a single cup to obtain a single cup of fermented liquid; (3) dissolving Geotrichum candidum in sterilized raw milk to prepare a bacterial suspension; (4) inoculating the bacterial suspension prepared in step (3) into the single cup of the fermented liquid in step (2), sealing, performing a first heat preservation fermentation, a second heat preservation fermentation, and ending the fermentation when the pH value is 4.6 to 4.8, and storing in a refrigerator.

2. The method for preparing a coagulated curd milk product according to claim 1, characterized in that: In terms of mass percentage, the raw materials of the coagulated curd milk product account for 5-7% of white sugar, 0.2-0.4% of stabilizer, 0.002-0.005% of Lactococcus lactis diacetyl subspecies and Leuconostoc mesenteroides in total, 0.005-0.008% of Geotrichum candidum, and the rest is raw milk, among which the ratio of Lactococcus lactis diacetyl subspecies to Leuconostoc mesenteroides is 1-2:

1.

3. The method for preparing a coagulated curd milk product according to claim 1, characterized in that: The raw milk mixed with white sugar and stabilizer in step (1) accounts for 40-50% of the total raw milk, the raw milk used to prepare the bacterial suspension in step (3) accounts for 1-3‰ of the total raw milk, and the rest of the raw milk is added in the volume determination step of step (1).

4. The method for preparing a coagulated curd milk product according to claim 1, characterized in that: In step (1), the raw milk is heated to 50-55° C. And / or, in step (1), the mixing is stirring mixing; And / or, in step (1), the temperature is raised to 60-65° C.; And / or, in step (1), the homogenization pressure is 180 to 220 bar; And / or, in step (1), the sterilization temperature is 90-95°C; And / or, in step (1), the sterilization time is 3 to 5 minutes.

5. The method for preparing a coagulated curd milk product according to claim 1, characterized in that: In step (1), the stabilizer is selected from one or more of pectin, gelatin, and deformed starch; And / or, in step (1), the raw cow's milk is fresh cow's milk with a protein content of not less than 3.1%, a fat content of not less than 3.9%, and a total colony count of less than 5000 CFU / mL.

6. The method for preparing a coagulated curd milk product according to claim 1, characterized in that: In step (2), the cooling temperature is 35-38°C.

7. The method for preparing a coagulated curd milk product according to claim 1, characterized in that: In step (3), the concentration of the bacterial suspension is 5-8% w / w.

8. The method for preparing a coagulated curd milk product according to claim 1, characterized in that: The sterilization conditions of the raw milk sterilized in step (3) are: 137-139° C., 4-6 seconds.

9. The method for preparing a coagulated curd milk product according to claim 1, characterized in that: In step (4), the temperature of the first heat preservation fermentation is 35-38°C; And / or, in step (4), the time of the first heat preservation fermentation is 8 to 10 hours; And / or, in step (4), the temperature of the secondary heat preservation fermentation is 18-22°C; And / or, in step (4), the time of the secondary heat preservation fermentation is 20 to 24 hours; And / or, in step (4), the refrigerated storage temperature is 2 to 6°C.

10. The coagulated curd milk product obtained by the preparation method according to any one of claims 1 to 9, characterized in that: The coagulated curd milk product comprises the following raw material components in percentage by mass: White sugar 5-7%; Lactococcus lactis subspecies diacetyl and Leuconostoc mesenteroides 0.002-0.005%; Geotrichum candidum 0.005-0.008%; Stabilizer 0.2~0.4%; The remaining components are raw cow's milk; Among them, the ratio of Lactococcus lactis diacetyl subspecies and Leuconostoc mesenteroides was 1 to 2:1.

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