Organic fermented milk capable of being stored and transported at room temperature and having a long shelf life, and method for preparing same and product

Abstract

The application provides organic fermented milk which can be stored and transported at room temperature and has a long shelf life, and a preparation method and product thereof, and belongs to the technical field of dairy products. The organic fermented milk comprises the following components: an animal-based milk mixture and a fermentation inoculum; the mass of the fermentation inoculum is 3%-5% of the mass of the animal-based milk mixture; the animal-based milk mixture comprises the following components in parts by weight: animal-based milk 933-950 parts, sweetening agent 60-70 parts, tremella fuciformis powder 4-5 parts, stabilizer 8-12 parts and full-fat animal-based powder of the same type as the animal-based milk 4-5 parts. It is found that the addition of an appropriate amount of tremella fuciformis powder can reduce the types of stabilizers used, shorten the fermentation time of milk, and the viscosity of the fermented milk is significantly higher than that of a group using the same mass of stabilizers completely, and the obtained organic fermented milk can maintain unique flavor and good taste during storage at room temperature for 6 months.

Description

Technical Field

[0001] This invention belongs to the field of dairy product technology, and relates to organic fermented milk that can be stored and transported at room temperature and has a long shelf life, as well as its preparation method and products. Background Technology

[0002] Besides commonly consumed cow and sheep milk, camel milk, horse milk, and donkey milk are rare resources with high nutritional value. Milk products with a fermented milk content ≥95% and certified as organic agricultural products can be called organic fermented milk. The chemical composition and content of specialty milks, such as fat, protein, and lactose, differ significantly from cow and sheep milk. Specialty milks have inherent characteristics such as higher natural acidity and relative density, smaller protein and fat particles, and higher calcium and magnesium content.

[0003] For example, after fermentation by lactic acid bacteria and yeast, some proteins in camel milk can be broken down into smaller peptide chains and amino acids; fats can be broken down into smaller fatty acids and form esters; and lactose can be fermented to form galactose, organic acids, and other substances. The production of these substances increases the nutritional value of camel milk compared to raw milk, making it easier to absorb and thus improving the absorption and utilization rate of calcium and magnesium ions. Because the composition of camel milk, mare milk, and donkey milk differs from that of cow and sheep milk, the stable systems formed after fermentation are significantly different. Simply imitating conventional fermentation techniques makes it difficult to create organically fermented camel milk, mare milk, and donkey milk products that can be stored at room temperature for a long shelf life.

[0004] Currently, the development and production processes for fermented camel milk, mare milk, or donkey milk products are still in the initial research stage, and the variety of products is limited. Most fermented camel milk, mare milk, or donkey milk products sold on the market are produced through traditional natural fermentation processes or by imitating fermentation processes for cow or sheep milk. Traditional processes involve sterilizing fresh camel milk, mare milk, or donkey milk and then fermenting it naturally with passaged bacteria to produce a liquid drinking product. These products exhibit significant quality variations, unstable storage properties, and a generally short shelf life of 7-30 days. Prolonged storage can lead to whey separation, product collapse, or color changes, affecting product quality.

[0005] Chinese patent application CN116762860A discloses a method for preparing room-temperature live bacteria fermented milk. This application discloses a method for preparing room-temperature fermented milk containing live bacteria using lactose-negative bacteria other than *Lactobacillus rhamnosus* as the fermentation bacteria and *Lactobacillus rhamnosus* as the live bacteria, which can shorten the fermentation time. The stabilizers used in this invention include, but are not limited to, pectin, agar, gellan gum, starch, carrageenan, gelatin, xanthan gum, diacetyl tartrate mono- and diglycerides, mono- and diglycerides of fatty acids, acetylated distarch phosphate, hydroxypropyl distarch phosphate, and citrus fiber. Using conventional stabilizer components cannot achieve high storage stability, and the use of chemical stabilizers such as diacetyl tartrate mono- and diglycerides and mono- and diglycerides of fatty acids cannot be used in the preparation of organic fermented milk.

[0006] Chinese patent CN101313706A discloses a method for producing flavored fermented camel milk. The method uses fresh, liquid camel milk as raw material, and involves collection, purification, homogenization, sterilization, inoculation with lactic acid bacteria for fermentation, addition of a juice stabilizer, and bottling. However, the finished product requires storage at 4°C, necessitating cold chain transportation and refrigeration, making room temperature storage and transportation impossible.

[0007] Chinese invention patent CN118077760A discloses a coagulated buffalo milk-camel milk mixed fermented yogurt and its preparation method. The preparation method includes the following steps: adjusting the pH of camel milk to 6.0-6.5, adding fermentation bacteria and compound rennet, and then fermenting to obtain fermented camel milk; mixing the fermented camel milk with buffalo milk, adding laver polysaccharide and fermentation bacteria for secondary fermentation to obtain the coagulated buffalo milk. A camel milk mixed fermented yogurt is prepared in which buffalo milk accounts for 40%-50% of the total volume of the fermented camel milk and buffalo milk. The compound rennet includes camel rennet and microbial rennet, with a mass ratio of camel rennet to microbial rennet of 1:0.1-0.4. The yogurt prepared by this method is characterized by its uniform and delicate texture, rich milky aroma, good quality, absence of off-odors, lack of layering, and absence of whey separation. However, this mixed fermented yogurt has a low viscosity and requires storage at a low temperature of 4-8℃.

[0008] According to existing technology records, the fermentation and preparation of specialty milks such as camel milk, horse milk, and donkey milk generally require storage and transportation under cold chain conditions, with a shelf life of up to 30 days, which cannot meet the needs of long-distance markets. Furthermore, conventional methods for preparing fermented cow and sheep milk and the stabilizers used cannot meet the requirements for long shelf life and stability of organic fermented milk, resulting in lower viscosity. Summary of the Invention

[0009] In view of this, and considering the current limitations of existing technologies in providing organic fermented dairy products with long shelf lives that can be stored and transported at room temperature, the purpose of this invention is to provide an organic fermented milk that can be stored and transported at room temperature with a long shelf life, as well as its preparation method and product. Adding appropriate amounts of tremella and animal-based milk powder (similar to whole-fat animal-based milk powder) can reduce the types of stabilizers used, shorten the fermentation time of the special milk, and significantly increase the viscosity of the fermented milk compared to the group using the same mass of stabilizers. The resulting organic fermented milk can be stored at room temperature for 6 months while maintaining its unique flavor and good taste.

[0010] To achieve the above-mentioned objectives, the present invention provides the following technical solution: On the one hand, the present invention provides an organic fermented milk that can be stored and transported at room temperature and has a long shelf life, comprising: an animal-based milk mixture and a fermentation agent; The fermentation agent accounts for 3%-5% of the mass of the animal-based milk mixture. The animal-based milk mixture comprises, by weight, the following components: 933-950 parts animal-based milk, 60-70 parts sweetener, 4-5 parts tremella, 8-12 parts stabilizer, and 4-5 parts whole-fat animal-based powder of the same type as animal-based milk.

[0011] Furthermore, the sweetener is white sugar and / or sugar alcohol.

[0012] Furthermore, the sugar alcohol is xylitol or erythritol.

[0013] In one specific embodiment of the present invention, the sweetener is white sugar, xylitol or erythritol.

[0014] Furthermore, the animal-based milk is selected from at least two of pectin, agar, and gelatin.

[0015] Furthermore, the stabilizer is a mixture of pectin and agar; or a mixture of gelatin and agar.

[0016] Furthermore, the weight ratio of pectin to agar is 4-6:4-6. Any point value or sub-range value within the range of 4-6:4-6 is applicable to the present invention, including but not limited to 4:4, 5:5, 6:6, 4:5, 4:6, 5:4, 5:6, 6:4, and 6:5.

[0017] Furthermore, the weight ratio of gelatin to agar is 4-6:4-6. Any point value or sub-range value within the range of 4-6:4-6 is applicable to the present invention, including but not limited to 4:4, 5:5, 6:6, 4:5, 4:6, 5:4, 5:6, 6:4, and 6:5.

[0018] In one specific embodiment of the present invention, the animal-based milk mixture comprises, by weight, the following components: 950 parts animal-based milk, 60 parts erythritol, 4 parts tremella, 5 parts pectin, 5 parts agar, and 4 parts of the same type of full-fat animal-based milk powder.

[0019] In one specific embodiment of the present invention, the animal-based milk mixture comprises the following components by weight: 938 parts animal-based milk, 70 parts white sugar, 5 parts tremella, 4 parts pectin, 6 parts agar, and 5 parts of animal-based milk powder of the same type.

[0020] In one specific embodiment of the present invention, the animal-based milk mixture comprises, by weight, the following components: 933 parts animal-based milk, 70 parts xylitol, 5 parts tremella, 6 parts pectin, 5 parts agar, and 5 parts of animal-based milk powder of the same type.

[0021] The animal-based milk mixture comprises, by weight, the following components: 950 parts animal-based milk, 60 parts erythritol, 4 parts tremella, 5 parts gelatin, 5 parts agar, and 4 parts of the same type of full-fat animal-based milk powder.

[0022] Preferably, the mass of the fermentation agent is 3%-5% of the mass of the animal-based milk mixture. Any point value or sub-range value within the range of 3%-5% is applicable to the present invention, including but not limited to 3%, 3.5%, 4%, 4.5%, and 5%.

[0023] Preferably, the fermentation agent is a mixture of lactic acid bacteria and yeast.

[0024] More preferably, the lactic acid bacteria are selected from at least one of Lactobacillus rhamnosus, Leuconostoc pseudoenteroides, and Lactobacillus paracasei.

[0025] More preferably, the yeast is selected from at least one of Hansendberry yeast and Max Kluyveromyces.

[0026] More preferably, the fermentation agent is a mixture of Lactobacillus rhamnosus, Lactobacillus paracasei, Saccharomyces hansendabaryensis, and Kluyveromyces martensii.

[0027] In this invention, the components of the organic fermented milk are those certified as organic products. The term "organic" refers to agricultural products from organic agricultural production systems that have been certified by a third-party organic certification body, and whose production process prohibits the use of synthetic fertilizers, pesticides, growth regulators, and genetically modified technology.

[0028] In this invention, the raw materials used, including animal-based milk, sweeteners, and similar whole-fat animal-based powders, are all organic raw materials, including animal-based milk, organic sweeteners, and similar organic whole-fat animal-based powders.

[0029] Secondly, the present invention provides a method for preparing organic fermented milk, comprising the following steps: S1. Ingredient Mixing: Mix and dissolve animal-based milk, sweetener, tremella, stabilizer, and animal-based milk powder of the same type to obtain a liquid. S2. Homogenization and sterilization: The liquid is heated, homogenized, sterilized and then cooled to obtain an animal-based milk mixture. S3. Preparation of fermentation inoculum; S4. Fermentation: Mix the animal-based milk mixture with the fermentation agent and ferment to obtain organic fermented milk.

[0030] Further, in step S1, the dissolution temperature is 25℃-55℃. Any point value or sub-range value within the range of 25℃-55℃ is applicable to the present invention, including but not limited to 25℃, 30℃, 35℃, 40℃, 45℃, 50℃, and 55℃.

[0031] Further, in step S2, the homogenization specifically involves heating to 60-75°C and homogenizing at a pressure of 18-22 MPa.

[0032] Furthermore, in step S2, the temperature rise during homogenization, any point value or sub-range value within the range of 60-75℃, is applicable to the present invention, including but not limited to 60℃, 65℃, 70℃, and 75℃.

[0033] Furthermore, in step S2, any point value or sub-range value of the homogeneous pressure within the range of 18-22 MPa is applicable to the present invention, including but not limited to 18 MPa, 19 MPa, 20 MPa, 21 MPa, and 22 MPa.

[0034] Furthermore, in step S2, the sterilization specifically involves heating to 80-95°C, holding at that temperature for 0.25-5 minutes, and then cooling to 30-42°C.

[0035] Furthermore, in step S2, the temperature rise during sterilization, any point value or sub-range value within the range of 80-95℃, is applicable to the present invention, including but not limited to 80℃, 85℃, 90℃, and 95℃.

[0036] Furthermore, in step S2, the heat preservation during sterilization, any point value or sub-range value within the range of 0.25-5 min is applicable to the present invention, including but not limited to 0.25 min, 0.5 min, 1 min, 1.5 min, 2 min, 2.5 min, 3 min, 3.5 min, 4 min, 4.5 min, and 5 min.

[0037] Furthermore, in step S2, the cooling during sterilization, any point value or sub-range value within the range of 30-42℃ is applicable to the present invention, including but not limited to 30℃, 32℃, 35℃, 40℃, 41℃, and 42℃.

[0038] Furthermore, in step S3, the preparation of the fermentation agent is carried out using the conventional methods of this invention, which can achieve the technical effects described in this invention; including the steps of: preparing a culture medium; activating the strain and expanding the culture; mixing with a protectant to obtain a root powdery mildew agent, and finally obtaining the fermentation agent.

[0039] In a specific embodiment of the present invention, in step S3, the method for preparing the fermentation agent is carried out using the method described in Chinese invention patent publication number CN118389315A.

[0040] Furthermore, in a specific embodiment of the present invention, in step S3, the method for preparing the fermentation agent is carried out using the method described in Chinese invention patent CN118389315A Example 2; wherein, in the process of preparing the fermentation agent, the milk component in the liquid culture medium is the corresponding animal-based milk.

[0041] Further, in step S4, the fermentation specifically involves adding the fermentation agent prepared in step S3 to the animal-based milk mixture obtained in step S2 at a weight ratio of 3%-5%, and then maintaining the temperature at 37-39°C until the acidity of the liquid reaches 70%. 0 T.

[0042] Furthermore, in step S4, the temperature is maintained at 37-38°C.

[0043] In one specific embodiment of the present invention, in step S4, the maintaining temperature is 37°C, 38°C, or 39°C.

[0044] Furthermore, after step S4, a sterilization step is also included, specifically: the fermented milk obtained in step S4 is heated to 75-85°C, kept at that temperature for 13-17 seconds, and then cooled to 25-33°C.

[0045] In one specific embodiment of the present invention, the sterilization step involves heating the fermented milk obtained in step S4 to 80°C, holding it at that temperature for 15 seconds, and then cooling it to 30°C.

[0046] In one specific embodiment of the present invention, the sterilization step involves heating the fermented milk obtained in step S4 to 85°C, holding it at that temperature for 13 seconds, and then cooling it to 25°C.

[0047] In one specific embodiment of the present invention, the sterilization step involves heating the fermented milk obtained in step S4 to 75°C, holding it at that temperature for 17 seconds, and then cooling it to 33°C.

[0048] Furthermore, a filling step is included after the sterilization step.

[0049] In one specific embodiment of the present invention, the filling step involves filling the sterilized fermentation mixture, storing it at room temperature after filling, and conducting safety index testing according to the provisions of DBS65 / 013-2023, which is acceptable if it passes the test.

[0050] Furthermore, before step S1, the process includes milk purification, the purpose of which is to remove spore-forming bacteria, macromolecular fungi, and impurities from the emulsion; the milk purification is a method conventionally used in the art.

[0051] Furthermore, the process before milk purification includes raw milk inspection: the purchased raw milk is inspected according to the following standards: (1) Acidity ( 0 T): Raw milk must be fresh, with a natural acidity of 16-24; (2) Relative density (20℃ / 4℃): ≥1.028; (3) Protein content (g / 100g): ≥3.5%; (4) Fat content (g / 100g): ≥4.0; (5) Non-fat milk solids content (g / 100g): ≥8.5; (6) The limits for contaminants and mycotoxins meet the national requirements for dairy products.

[0052] Thirdly, the present invention provides a fermented dairy product, the dairy product comprising the above-mentioned organic fermented milk and at least one food-acceptable adjunct.

[0053] Furthermore, the fermented dairy products include fermented milk powder, fermented milk tablets, probiotic powder, fermented milk candy, and milk cheese.

[0054] Compared with the prior art, the present invention has the following beneficial effects: This invention produces dairy products by adding tremella, stabilizers of specific ingredients and dosages, animal-based milk powder of the same type as whole fat animal base, and fermentation with specific strains. After sterilization, the dairy products can maintain good texture and flavor, and have a shelf life of up to 180 days under normal temperature storage and transportation conditions. They have high stability, long storage period, and high viscosity. Detailed Implementation

[0055] Terminology and Declarations of this Invention: 1. Articles “a,” “a kind,” and “the”: These include plural objects unless otherwise explicitly specified as a single (kind) object.

[0056] 2. Numerical Range: Unless otherwise expressly stated, all ranges or ratios disclosed herein shall be construed as including any and all subranges or subratios contained herein. For example, a stated range or ratio of 1 to 30 shall be considered to be included between the minimum value of 1 and the maximum value of 30, and includes any subranges or subratios, integers, decimals, or subranges or subratios consisting of integers or decimals, including endpoints.

[0057] The following non-limiting embodiments are intended to enable those skilled in the art to gain a more comprehensive understanding of the present invention, but do not limit the invention in any way. The following content is merely an exemplary description of the scope of protection claimed by the present invention, and those skilled in the art can make various changes and modifications to the present invention based on the disclosed content, and such changes should also fall within the scope of protection claimed by the present invention.

[0058] The present invention will be further described below by way of specific embodiments. Unless otherwise specified, all chemical reagents used in the embodiments of the present invention were obtained through conventional commercial means. Unless otherwise specified, all contents mentioned below are mass contents. Unless otherwise specified, it is understood that the process was carried out at room temperature.

[0059] In the following specific embodiments, the pectin was purchased from Henan Jianjiu Industrial Co., Ltd., the agar was purchased from Zhejiang Tianhe Food Biotechnology Co., Ltd., the tremella powder was purchased from Xinghua Mingwang Food Co., Ltd., the laver polysaccharide was purchased from Shaanxi Ciyuan Biotechnology Co., Ltd., the gelatin was purchased from Xi'an Chuangxiang Mingtian Trading Co., Ltd., the carrageenan was purchased from Luxin Food Co., Ltd., and the Lactobacillus rhamnosus (FW.Chen.GL-14), Lactobacillus paracasei (FW.Chen.GL-13), Hansenula d'Barry yeast (WY.FH-22), and Kluyveromyces martensii (FW.Chen.GL-8) were all strains owned by Xinjiang Wangyuan Camel Milk Industry Co., Ltd.

[0060] Basic Example 1 Organically certified raw milk (camel milk, mare milk, donkey milk) is inspected and purified separately: Raw milk acceptance: The purchased raw milk shall be inspected according to the following standards: (1) Acidity ( 0 T): Raw milk used to prepare organic fermented milk products must be fresh and have a natural acidity of 16-24; (2) Relative density (20℃ / 4℃): ≥1.028; (3) Protein content (g / 100g): ≥3.5%; (4) Fat content (g / 100g): ≥4.0; (5) Non-fat milk solids content (g / 100g): ≥8.5; (6) The limits for contaminants and mycotoxins meet the national requirements for dairy products; Milk purification: Removing spore-forming bacteria, macromolecular fungi, and impurities from raw milk.

[0061] The purified raw milk was then used to prepare organic fermented milk.

[0062] In a specific embodiment of the present invention, the raw milk used is the raw milk after purification as described above.

[0063] Basic Implementation Example 2 Preparation of fermentation inoculum: The inoculum was prepared according to the method described in Chinese invention patent CN118389315A, Example 2. Specifically: Lactic acid bacteria (Lactobacillus rhamnosus, Lactobacillus paracasei) and yeast (Hansøe du Barry yeast, Kluyveromyces martensii) were cultured separately and then mixed in a 3:1 ratio.

[0064] (1) Preparation of liquid culture medium: dilute lactic acid with 90% fresh raw milk, 5% white sugar and 5% purified water, adjust pH to 4.5-5.5, and sterilize at 115℃ for 15min before use; (2) Add an appropriate amount of bacterial strain to test tubes containing sterilized solution and activate the strain according to the requirements until the viable count reaches 5.0 × 10⁻⁶. 8 -1.0×10 9 CFU / mL, and scale up the culture at an inoculum of 3%-5% to obtain liquid bacterial solutions of each bacterial agent; (3) After the cultured liquid bacterial solution was centrifuged and concentrated at 0-4℃ and washed with sterile distilled water, a protective agent was prepared using 14.5% animal-based milk powder, 2% glucose, and 83.5% distilled water. Before use, the protective agent was sterilized at 115℃ for 15 minutes. The solution was then encapsulated at a ratio of 1:1 (w / w) of protective agent and liquid bacterial solution. After being kept at -45℃ to -40℃ for 1 hour and then sublimated to 32-35℃, the viable bacterial count reached 4.0 × 10⁻⁶. 8 -9.0×10 8 CFU / g of each dry powder strain.

[0065] (4) Lactic acid bacteria and yeast are mixed in a ratio of 3:1 to prepare a fermentation agent.

[0066] In the following specific embodiments of the present invention, the fermentation agent used is the fermentation agent of the above-mentioned basic embodiment 2.

[0067] Example 1 Preparation of organically fermented camel milk S1. Ingredient mixing: Dissolve 60 parts by weight of erythritol, 4 parts by weight of tremella powder, 5 parts by weight of pectin, 5 parts by weight of agar, and 4 parts by weight of organic whole camel milk powder in 950 parts by weight of organic camel milk at room temperature (25°C) to obtain the liquid. S2. Homogenization and sterilization: The feed liquid is heated to 70°C and homogenized at a pressure of 20MPa; the homogenized feed liquid is heated to 95°C and kept at that temperature for 5 minutes for sterilization, and then cooled to 40°C to obtain an animal-based milk mixture. S3. Preparation of fermentation inoculum: Fermentation inoculum was prepared according to the method in Basic Example 2; S4. Fermentation: Add the fermentation agent prepared in step S3 to the animal-based milk mixture obtained in step S2 at a weight ratio of 3%, and then maintain at 38°C until the acidity of the liquid reaches 70. 0 T, yielding the fermentation mixture; S5. Sterilization: The fermentation mixture is heated to 80°C, kept at that temperature for 15 seconds, and then cooled to 30°C to obtain the sterilized fermentation mixture. S6. Filling: After filling, store at room temperature; conduct safety index testing according to the provisions of DBS65 / 013-2023, and if qualified, it is room temperature organic fermented camel milk that can be shipped.

[0068] Example 2 Preparation of organic fermented mare's milk S1. Ingredient mixing: Dissolve 70 parts by weight of organic white sugar, 5 parts by weight of tremella powder, 4 parts by weight of pectin, 6 parts by weight of agar, and 5 parts by weight of organic whole mare milk powder in 938 parts by weight of organic mare milk at 55°C to obtain a liquid. S2. Homogenization and sterilization: The feed liquid is heated to 75°C and homogenized at 22MPa pressure; the homogenized feed liquid is heated to 90°C and kept at that temperature for 5 minutes for sterilization, and then cooled to 42°C to obtain an animal-based milk mixture. S3. Preparation of fermentation inoculum: Fermentation inoculum was prepared according to the method in Basic Example 2; S4. Fermentation: Add the fermentation agent prepared in step S3 to the animal-based milk mixture obtained in step S2 at a weight ratio of 4%, and then maintain at 38°C until the acidity of the liquid reaches 70. 0 T, yielding the fermentation mixture; S5. Sterilization: The fermentation mixture is heated to 80°C, kept at that temperature for 15 seconds, and then cooled to 30°C to obtain the sterilized fermentation mixture. S6. Filling: After filling, store at room temperature; conduct safety index testing according to the provisions of DBS65 / 013-2023, and if qualified, it is room temperature organic fermented mare's milk that can be shipped.

[0069] Example 3 Preparation of organic fermented donkey milk S1. Ingredient mixing: Dissolve 70 parts by weight of xylitol, 5 parts by weight of tremella powder, 6 parts by weight of pectin, 5 parts by weight of agar, and 5 parts by weight of organic whole donkey milk powder in 933 parts by weight of organic donkey milk at 50°C to obtain a liquid. S2. Homogenization and sterilization: The liquid is heated to 60°C and homogenized at 18MPa pressure; the homogenized liquid is heated to 80°C and sterilized by holding at this temperature for 5 minutes, and then cooled to 42°C to obtain an animal-based milk mixture. S3. Preparation of fermentation agent: The fermentation agent was prepared according to the method in Basic Example 2; S4. Fermentation: Add the fermentation agent prepared in step S3 to the animal-based milk mixture obtained in step S2 at a weight ratio of 5%, and then maintain at 38°C until the acidity of the liquid reaches 70. 0 T, yielding the fermentation mixture; S5. Sterilization: The fermentation mixture is heated to 80°C, kept at that temperature for 15 seconds, and then cooled to 30°C to obtain the sterilized fermentation mixture. S6. Filling: After filling, store at room temperature; conduct safety index testing according to the provisions of DBS65 / 013-2023, and if qualified, it is room temperature organic fermented donkey milk that can be shipped.

[0070] Example 4 The difference from Example 1 is that the stabilizer is different; pectin is replaced with gelatin. Everything else is the same as in Example 1.

[0071] Comparative Example 1 The only difference from Example 1 is that agar is replaced with pectin, i.e., 10 parts of pectin. Everything else is the same as in Example 1.

[0072] Comparative Example 2 The only difference from Example 1 is that the tremella powder is replaced with organic whole camel milk powder, i.e., 8 parts of organic whole camel milk powder. Everything else is the same as in Example 1.

[0073] Comparative Example 3 The only difference from Example 1 is that the organic whole camel milk powder is replaced with tremella powder, i.e., 8 parts tremella powder. Everything else is the same as in Example 1.

[0074] Comparative Example 4 The only difference from Example 1 is that the weight parts of each component in the animal-based milk mixture are different. Specifically, the mixture contains 950 parts organic camel milk, 60 parts erythritol, 2 parts tremella powder, 12 parts pectin, 2 parts agar, and 2 parts organic whole camel milk powder.

[0075] The rest is the same as in Example 1.

[0076] Comparative Example 5 The only difference from Example 1 is that the temperature in step S4 is maintained at 42°C. Everything else is the same as in Example 1.

[0077] Comparative Example 6 The only difference from Example 1 is that the tremella powder is replaced with laver polysaccharide.

[0078] The animal-based milk mixture, by weight, consists of: 950 parts organic camel milk, 60 parts erythritol, 4 parts laver polysaccharide, 5 parts pectin, 5 parts agar, and 4 parts organic whole camel milk powder. The rest is the same as in Example 1.

[0079] Comparative Example 7 The only difference from Example 1 is that the components in the animal-based milk mixture are different, and the components do not contain tremella powder, pectin, or organic whole camel milk powder.

[0080] The animal-based milk mixture consists of the following components by weight: 950 parts organic camel milk, 60 parts erythritol, and 10 parts agar. All other components are the same as in Example 1.

[0081] Comparative Example 8 The only difference from Example 1 is that the components in the animal-based milk mixture are different, and carrageenan is added in step S1.

[0082] The animal-based milk mixture, by weight, consists of: 950 parts organic camel milk, 60 parts erythritol, 4 parts tremella, 5 parts pectin, 2 parts carrageenan, 5 parts agar, and 4 parts organic whole camel milk powder. All other components are the same as in Example 1.

[0083] Effect detection 1. Storage stability test Accelerated destructive testing (ASLT) was conducted. Organic fermented milk samples from each example and comparative example were placed in a 37°C incubator, and the overall changes of the samples were observed daily to check for whey separation. The results of the properties after 6 months of storage at 37°C are shown in Table 1.

[0084] 2. Viscosity testing The viscosity of the organic fermented milk products from each example and comparative example was measured using a viscometer (model DV2T) under the following testing conditions: temperature 23℃, torque 12, rotor size 63. The test results are shown in Table 1.

[0085] Test results: Table 1

[0086] As can be seen from Table 1, the organic fermented milk obtained by the preparation method of the present invention has high stability and strong adaptability, and can produce fermented camel milk, fermented mare milk and fermented donkey milk with high storage stability; the product has a long shelf life at room temperature, high and moderate viscosity and good taste.

[0087] The viscosity of the organic fermented camel milk prepared in Example 1 was compared with that of commercially available ordinary fermented camel milk. The comparison results are shown in Table 2.

[0088] The preparation process of commercially available regular camel milk yogurt is as follows: S1. Ingredient mixing: Dissolve 60 parts by weight of white sugar, 4 parts by weight of acetylated distarch phosphate, 5 parts by weight of pectin, 5 parts by weight of agar, and 4 parts by weight of whole camel milk powder in 950 parts by weight of camel milk at room temperature (25°C) to obtain the liquid. S2-S5: Same as Example 1.

[0089] Table 2

[0090] As can be seen from Table 2, the fermented milk product prepared by the method of the present invention exhibits a higher viscosity than commercially available ordinary camel milk products in all stages of the process. This indicates that the preparation method of the present invention provides superior product stability and high viscosity performance compared to existing preparation processes.

[0091] Finally, it should be noted that the above content is only used to illustrate the technical solution of the present invention, and is not intended to limit the scope of protection of the present invention. Simple modifications or equivalent substitutions made by those skilled in the art to the technical solution of the present invention do not depart from the essence and scope of the technical solution of the present invention.

Claims

1. An organic fermented milk that can be stored and transported at room temperature and has a long shelf life, characterized in that, Components include: animal-based milk mixture and fermentation starter; The fermentation agent accounts for 3%-5% of the mass of the animal-based milk mixture. The animal-based milk mixture comprises, by weight, the following components: 933-950 parts animal-based milk, 60-70 parts sweetener, 4-5 parts tremella, 8-12 parts stabilizer, and 4-5 parts whole-fat animal-based powder of the same type as animal-based milk.

2. The organic fermented milk according to claim 1, characterized in that, The sweetener is white sugar and / or sugar alcohol; The animal milk base is selected from at least one of camel milk, donkey milk, and horse milk.

3. The organic fermented milk according to claim 1, characterized in that, The stabilizer is selected from at least two of pectin, agar, and gelatin.

4. The organic fermented milk according to claim 3, characterized in that, The stabilizer is a mixture of pectin and agar; or a mixture of gelatin and agar.

5. The organic fermented milk according to claim 4, characterized in that, The weight ratio of pectin to agar is 4-6:4-6; the weight ratio of gelatin to agar is 4-6:4-6.

6. The organic fermented milk according to claim 5, characterized in that, The weight ratio of pectin to agar is 5:5; the weight ratio of gelatin to agar is 5:

5.

7. The organic fermented milk according to claim 1, characterized in that, The animal-based milk mixture comprises the following components by weight: 950 parts animal-based milk, 60 parts erythritol, 4 parts tremella, 5 parts pectin, 5 parts agar, and 4 parts of the same type of full-fat animal-based milk powder. Alternatively, the animal-based milk mixture may include the following components by weight: 938 parts animal-based milk, 70 parts organic white sugar, 5 parts tremella, 4 parts pectin, 6 parts agar, and 5 parts of animal-based milk powder of the same type. Alternatively, the animal-based milk mixture may include the following components by weight: 933 parts animal-based milk, 70 parts xylitol, 5 parts tremella, 6 parts pectin, 5 parts agar, and 5 parts of animal-based milk powder of the same type. Alternatively, the animal-based milk mixture may include the following components by weight: 950 parts animal-based milk, 60 parts erythritol, 4 parts tremella, 5 parts gelatin, 5 parts agar, and 4 parts of the same type of full-fat animal-based milk powder.

8. The method for preparing the organic fermented milk according to any one of claims 1-7, characterized in that, Includes the following steps: S1. Ingredient Mixing: Mix and dissolve animal-based milk, sweetener, tremella, stabilizer, and animal-based milk powder of the same type to obtain a liquid. S2. Homogenization and sterilization: The liquid is heated, homogenized, sterilized, and then cooled to obtain an animal-based milk mixture. S3. Preparation of fermentation inoculum; S4. Fermentation: Mix the animal-based milk mixture with the fermentation agent and ferment to obtain organic fermented milk.

9. The preparation method according to claim 8, characterized in that, In step S2, the homogenization specifically involves heating to 60-75°C and homogenizing at a pressure of 18-22 MPa. In step S2, the sterilization specifically involves: heating to 80-95°C, holding at that temperature for 0.25-5 minutes, and then cooling to 30-42°C. In step S4, the fermentation specifically involves adding the fermentation agent prepared in step S3 to the animal-based milk mixture obtained in step S2 at a weight ratio of 3%-5%, and then maintaining the temperature at 37-39°C until the acidity of the liquid reaches 70%. 0 T.

10. A fermented dairy product, characterized in that, It includes the organic fermented milk as described in any one of claims 1-7 and at least one food-acceptable adjunct.

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