325 results about "Raw milk" patented technology

The invention relates to an optimization regulation and control technology for goat milk powder production process parameters, in particular to a self-optimization regulation and control method and system for the goat milk powder production process parameters. The historical production data comprises characteristic data of raw milk of historical batches, technological parameter data which are adopted for the characteristic data of the raw milk of the historical batches and cover key procedures of goat milk powder production, and retention level data of specific thermosensitive functional components in a final product produced by adopting the technological parameter data; the goat milk powder production key working procedures at least comprise a sterilization working procedure, a concentration working procedure and a drying working procedure. By recording the historical production data, obtaining the current raw material characteristics and determining the optimal historical batch based on similarity comparison and target screening, the problem that it is difficult to optimize and adjust process parameters according to raw material fluctuation and inter-process influence to improve the retention level of specific thermosensitive functional components in the prior art is effectively solved.

The invention provides cream cheese and a preparation method thereof, and belongs to the technical field of dairy product processing. According to the method, firstly, raw milk is subjected to degreasing and membrane filtration concentration, the concentration multiple is controlled to be 1.5-4, the lactose content of the concentrated solution is precisely regulated and controlled to be 3-6.5% through washing filtration, and the raw milk concentrated solution rich in casein (accounting for 85-95% of total protein) is obtained. Then, mixing the concentrated solution with single cream, white granulated sugar and the like, homogenizing, sterilizing, inoculating a leavening agent and chymosin, fermenting, refrigerating and demulsifying to obtain a finished product. According to the invention, nutrition waste and environmental pollution caused by discharge of whey in a traditional process are fundamentally avoided through membrane filtration pretreatment, and meanwhile, the problems of pink feeling and peculiar smell caused by addition of milk protein powder are solved; the obtained product is pure and rich in flavor, fine and smooth in texture, simple and efficient in process and suitable for large-scale production.

The invention relates to the technical field of food, in particular to yoghourt with high casein content and a preparation method of the yoghourt. The preparation method of the yoghourt provided by the invention comprises the following steps: mixing raw milk, a membrane separation casein concentrated solution and inorganic salt; carrying out hydrodynamic cavitation treatment on the mixed raw material solution, then inoculating a leavening agent for fermentation, and when the fermentation is carried out to a certain pH value, applying ultrasonic treatment while the fermentation is carried out. The high-casein-content yoghurt prepared by the method provided by the invention has proper viscosity, hardness and cohesiveness, smooth and stable texture, better water binding capacity, lower whey precipitation rate, better stability and excellent sensory evaluation performance such as taste, smell and the like. The yoghourt provided by the invention has the characteristics of high protein content and high casein content, has the characteristics of natural low fat, high calcium and strong satiety due to the high casein content, and can better meet the requirements of people with body building, fat reducing and calcium supplementing.

The invention relates to the technical field of food, and provides fruit particle suspension drinking type yoghurt and a preparation method thereof, the raw materials comprise fruit particle jam, raw milk and a stabilizer; the stabilizer comprises apple fibers; the mass ratio of the fruit granule jam to the raw milk is (8-15): (80-84.5); the mass ratio of the fruit granule jam to the apple fibers is (8-15): (0.13-0.37). According to the invention, the apple fiber is used as a stabilizer, and the dosage of the apple fiber is optimized, so that the preparation of the drinking yoghurt containing large fruit grains required by a clean formula is realized, the viscosity of the drinking yoghurt is below 700mPa. S, and the drinking yoghurt can be filled by adopting similar bottling and tetra crown filling, and meets the requirements of consumers.

The invention relates to the technical field of cheese preparation, and particularly provides fried cheese and a preparation method thereof. The preparation method of the fried cheese comprises the following steps: (1) adding a leavening agent into raw milk for fermentation to obtain fermented milk; (2) adding chymosin into the fermented milk in the step (1) for incubation, then cutting into blocks, raising the temperature, preserving heat and discharging whey to obtain curd particles; and (3) the curd particles are pressed and blanched in water to obtain the fried cheese, the pH value of the fried cheese is 4.0-5.0, and the low-pH fried cheese can reduce the probability of microbial contamination and effectively prolong the shelf life of the product. The preparation process of the fried cheese is simple and convenient to operate, the original raw milk is adopted, the raw materials are easy to obtain, and the cheese which is difficult to melt and suitable for frying and baking is prepared by regulating the pH value of the raw milk and combining the subsequent curding and blanching processes.

The invention provides a method for improving the stability of fermented milk through ultrasonic-polysaccharide synergism and the fermented milk, and relates to the technical field of dairy products. The method comprises the following steps: performing ultrasonic treatment on a mixture of homogenized and sterilized raw milk and sodium alginate to obtain a fermentation base material, wherein the ultrasonic treatment conditions are as follows: the ultrasonic treatment power is 144-240W, the frequency is 20-40kHz, and the treatment time is 4-10min. Sodium alginate is added into raw milk, the stability of the fermented milk is improved through ultrasonic-polysaccharide synergism, when ultrasonic breaks a long chain of sodium alginate, casein binding sites are specifically activated, and an egg box structure is efficiently induced to be formed, so that a more compact and stable three-dimensional network gel structure is constructed; the product quality and the storage stability of the fermented milk are improved.

The invention discloses milk skin flavored yogurt and a preparation method thereof, and belongs to the technical field of fermented milk. The milk skin flavored yogurt comprises the following raw materials in parts by mass: fresh milk, white granulated sugar, single cream powder, sweetened condensed milk and the like. The preparation method comprises the following steps: heating the raw milk to 50-60 DEG C, adding the white granulated sugar and the like, stirring, adding the single cream and the like, and mixing to obtain a fermentation base material; carrying out homogenization treatment on the fermentation base material accounting for 45%-55%, and mixing the homogenized fermentation base material and the non-homogenized fermentation base material; activating the strain of lactic acid bacteria, inoculating the activated lactic acid bacteria into the cooled fermentation base material, and stirring; and heating the inoculated material to 40-45 DEG C, carrying out filling treatment after heating, and fermenting the filled base material at 41-45 DEG C to obtain the milk skin flavored yogurt. The milk skin of the milk skin flavored yoghurt disclosed by the invention is moderate in thickness and fine and smooth in mouth feel.

The application belongs to the technical field of dairy product processing, and particularly relates to a natural fruit-flavor yogurt without additives and a preparation method thereof. The natural fruit-flavor yogurt comprises the following raw materials in terms of the total mass of the raw materials: 80-92% of raw milk, 5-9% of sugar, 0.01-0.03% of a ferment, and the rest of water to make up to 100%. The ferment is Dangxiong LB VIII bacterial agent of lactobacillus delbrueckii subsp. lactis. The yogurt formula of the application does not add any food additives, jam and fruit juice, and meets the consumption trend of 'natural, nutritious and healthy'. Moreover, the yogurt product prepared by the application contains flavor substance phenylacetaldehyde, which gives the yogurt a pleasant special fruit flavor and a unique natural tomato flavor.

The invention relates to the field of food, and provides low-fat high-protein stretched cheese and a preparation method thereof.The preparation method comprises the steps that raw milk is subjected to standardization treatment, and standardized feed liquid is obtained; performing sterilization treatment on the standardized feed liquid to obtain a sterilized product; cooling the sterilized product, and uniformly mixing the cooled sterilized product with konjac glucomannan to obtain a mixture; adjusting the pH value of the mixture to 5.8-6.0 by using an acidifying agent to obtain acidified feed liquid; inoculating the acidified feed liquid with a leavening agent, and carrying out pre-fermentation treatment to obtain a pre-fermentation product; the pre-fermentation product is subjected to curdling treatment, whey removal treatment, heaping treatment, salting treatment, blanching stretching treatment and maturing treatment, and the low-fat high-protein stretched cheese is obtained. The stretched cheese disclosed by the invention not only has low fat content and high protein content, but also has excellent melting property, wire drawing property and flavor and mouth feel, is equivalent to the traditional high-fat cheese, and meets the requirements of consumers.

The invention relates to the technical field of dairy product processing, in particular to high-protein native-dietary-fiber-rich zero-lactose milk and a preparation method thereof.The method comprises the following steps that 1, raw milk is treated through a reverse osmosis membrane, and RO penetrating fluid and RO retention fluid are obtained; 2) adding a proper amount of No.1 lactase into the RO retention solution, and hydrolyzing until the lactose concentration is less than or equal to 2g / 100mL and the galactooligosaccharide concentration is more than or equal to 3g / 100mL; 3) pasteurizing the hydrolyzed product, and inactivating the No.1 lactase to obtain a semi-finished product milk liquid containing the native dietary fibers; and 4) adding a proper amount of No.2 lactase into the semi-finished product milk liquid, and hydrolyzing until the lactose concentration is less than 0.5 g / 100mL to obtain the high-protein raw milk rich in native dietary fiber and zero in lactose. According to the method, lactase is subjected to enzymolysis on the premise that the sweetness of milk is not improved, galactooligosaccharide (dietary fiber) is generated in a natural enzymolysis mode, and the natural nutritional value of the product is improved.

The invention discloses zero-lactose milk containing galactooligosaccharide and a preparation method of the zero-lactose milk, and belongs to the technical field of dairy products. By means of the synergistic effect of the immobilized lactase and the acerola cherry powder extract, efficient hydrolysis of lactose is achieved, the lactose content is reduced to 0.1-0.5 g / 100 mL, meanwhile, 1.0-2.5 g / 100 mL of galactooligosaccharide is generated, and the lactase is especially suitable for people with lactose intolerance to drink. The preparation method comprises the following steps: pasteurizing the raw milk at 60-65 DEG C for 20-40 minutes, and then cooling; adding 0.01 to 0.3 percent of immobilized lactase and 0.001 to 0.1 percent of acerola cherry powder extract under the condition of 20 to 50 DEG C, and stirring and reacting for 10 to 60 minutes; then heating at the temperature of 80-120 DEG C for 5-20 minutes for enzyme deactivation; performing ultrasonic homogenization (200 to 500W, 20 to 70kHz, 10min), cooling and filling; and finally, carrying out ultrahigh pressure sterilization for 5 minutes at 500 MPa and 28 DEG C to ensure that the product is sterile. The stability and the repeated utilization rate of the enzyme are improved through the immobilized enzyme technology, and due to the addition of the acerola cherry powder extract, the product is endowed with natural oxidation resistance while the lactose is synergistically hydrolyzed.

The invention provides a cheese rice cake and a preparation method thereof. The preparation method comprises the following steps: pasteurizing raw milk, carrying out acid and heat synergistic curding, discharging whey, carrying out microwave stretching, wrapping with hydrophilic colloid paste, and frying at high temperature to obtain the cheese rice cake. According to the preparation method disclosed by the invention, a traditional cheese processing technology is optimized, the acid-coagulated wiredrawing cheese is prepared through an acid coagulation-microwave composite treatment technology, and the addition amount of acetic acid in the curding process is controlled by optimizing cheese curding temperature parameters on the premise of ensuring the curding effect, so that the loss of nutritional ingredients of milk in the curding process is reduced, and the quality of the cheese is improved. Meanwhile, the mouth feel and the thermal forming property of the acid coagulated cheese are improved; then, the surface of the prepared acid-coagulated wiredrawing cheese is wrapped with a layer of starch paste added with hydrophilic colloid, a hydrophilic colloid film is introduced into the fried cheese wrapping surface, the hydrophilic colloid film is used for effectively preventing grease from permeating in the frying process and preventing water in the cheese from being lost at high temperature, and the cheese rice cake which is low in fat, high in calcium, high in protein and rich in nutritional ingredients is prepared.

The invention relates to the technical field of dairy products, in particular to orange milk and a preparation method thereof. The orange milk disclosed by the invention is prepared from the following components in parts by weight: 80 to 90 parts of raw milk, 0.05 to 0.5 part of compound vegetable juice, 0.05 to 0.5 part of citrus fiber and 5 to 15 parts of orange jam. The orange milk disclosed by the invention has the sour and sweet taste of oranges, rich nutrient substances, better color appearance, higher stability and less layering and precipitation; moreover, the raw materials of the orange milk are simple, natural raw materials are used, the use of additives is reduced, an effective solution is provided for solving the problem that the existing fruity milk has many additives or the fruity milk without a stabilizer is poor in stability, and the orange milk has a relatively good application prospect.

The application relates to the field of food, and discloses a low-fat high-protein stretch type cheese and a preparation method thereof. The preparation method comprises the following steps: subjecting raw milk to standardization treatment to obtain a standardized liquid; subjecting the standardized liquid to sterilization treatment to obtain a sterilized product; uniformly mixing the sterilized product with konjac glucomannan after cooling to obtain a mixture; adjusting the pH value of the mixture to 5.8-6.0 by using an acidifying agent to obtain an acidified liquid; inoculating the acidified liquid with a starter to perform pre-fermentation treatment to obtain a pre-fermented product; performing curd formation treatment, whey discharge treatment, heap fermentation treatment, salting treatment, hot stretching treatment and ripening treatment on the pre-fermented product to obtain the low-fat high-protein stretch type cheese. The stretch type cheese disclosed by the application not only has low fat content and high protein content, but also has excellent melting property, stretchability and flavor taste, is comparable to traditional high-fat cheese, and meets the needs of consumers.

The invention discloses a raw milk transportation management system based on intelligent analysis, and relates to the technical field of dairy product storage and transportation management. Comprising a milk hall data acquisition and scheduling module, a milk can loading and vehicle scheduling module, a raw milk transportation and vehicle monitoring module, a vehicle return and vehicle monitoring module and a driving behavior analysis and vehicle health inspection module. The specific working process of the system comprises the steps of milk hall data access and scheduling, a milk can raw milk filling stage, data access and vehicle scheduling, raw milk transportation stage data access and charging scheduling, vehicle return stage data access and charging scheduling, driving behavior analysis and vehicle health examination. According to the invention, full-life-cycle management and control of the raw milk supply chain are realized through multi-source heterogeneous data fusion and an intelligent decision technology.

The invention provides lactobacillus delbrueckii subsp. Bulgaricus containing preservation factor S layer protein and preparation and application of the lactobacillus delbrueckii subsp. Bulgaricus. The strain is lactobacillus delbrueckii subsp. Bulgaricus inm3201, the preservation number is GDMCC NO: 66019, the preservation date is March 17, 2025, the preservation unit is Guangdong Microbial Culture Collection Center, and the preservation address is No.59 building, No.100 Courtyard, Xianlie Middle Road, Guangzhou. The lactobacillus delbrueckii subsp. Bulgaricus inm3201 has the advantages that not only is the preservative property of raw milk improved, but also the characteristics of aroma and taste of yoghurt and fermented milk products are effectively improved in cooperation with fermentation strains.

The present application relates to the technical field of analytical detection, and in particular to a detection method of Geobacillus thermophilus in raw milk based on real-time fluorescent quantitative polymerase chain reaction. The detection method of the present application is based on nucleic acid specific detection mechanism, which replaces the phenotype culture mechanism, realizes the rapid and accurate quantification of the target bacteria, and replaces the time-consuming and inaccurate colony counting. Through the design of specific primers and probes, the species level specificity identification is realized, and the problem that the traditional method cannot distinguish the specific contaminated bacteria is solved. Through the optimization of the pretreatment method, the sensitivity of the detection method is greatly improved. The detection method of the present application shortens the detection time, realizes the leap from "days" to "hours", greatly improves the detection efficiency, and has a wide application prospect.

The invention relates to the technical field of dairy product processing, in particular to a dairy product capable of controlling carbohydrates and a preparation method thereof, the preparation method comprises the following steps: 1) separating raw milk to obtain skimmed milk and single cream; 2) diverting the skimmed milk into a first skimmed milk stream and a second skimmed milk stream; 3) performing ultrafiltration concentration on the first skimmed milk flow to obtain ultrafiltration concentrated skimmed milk; 4) performing nanofiltration concentration on the second skimmed milk flow to obtain nanofiltration concentrated skimmed milk; and 5) mixing the ultra-filtered and concentrated skimmed milk obtained in the step 3) and the nano-filtered and concentrated skimmed milk obtained in the step 4) to obtain the dairy product for controlling carbohydrates. According to the invention, no processing aid is used, and the low-sodium high-calcium dairy product can be prepared on the premise of controlling carbohydrates only through combined use of processes, so that the health demand and the taste demand of consumers are both considered.

The invention provides a liquid dairy product and a preparation method thereof. The first aspect of the invention provides a liquid dairy product which is prepared by sequentially carrying out nitrogen treatment, homogenization and sterilization on high-protein raw milk, and the protein content in the high-protein raw milk is 3.8-4.2%; the acidity of the high-protein raw milk before nitrogen treatment is X1 degree T, the acidity of the high-protein raw milk after nitrogen treatment is X2 degree T, and (X1-X2) is greater than or equal to 0.5. The nitrogen is introduced into the high-protein raw milk with the protein content of 3.8-4.2%, so that the acidity of the liquid dairy product is reduced, the liquid dairy product with the acidity of 12-18 DEG T is obtained, and the high-protein final product is ensured to meet the industrial requirements.

The invention relates to ice cream yoghourt and a preparation method thereof. The ice cream yoghourt is prepared from the following raw materials: concentrated raw milk, lactic acid bacteria and a stabilizer. The lactic acid bacteria comprise streptococcus thermophilus, lactobacillus delbrueckii subsp. Bulgaricus and bifidobacterium animalis subsp. Lactis. The ice cream yoghurt prepared by the preparation method disclosed by the invention is smooth in mouth feel after being refrigerated and extremely has a wire drawing effect. Soft frozen type / hard frozen type ice cream yoghourt is prepared by stirring and congealing or freezing after stirring, the taste and flavor of the ice cream yoghourt are similar to those of ice cream, and the ice cream yoghourt can also be directly stirred to prepare a yoghurt cover (milk cover type ice cream yoghourt), so that various eating modes of refrigeration, freezing and stirring are realized. In addition, the yoghurt is good in stability and shows excellent melting resistance and whey separation resistance.

The invention discloses laminarin yoghourt and a preparation method thereof, and belongs to the technical field of food processing. The preparation method specifically comprises the following steps: (1) mixing raw milk, white granulated sugar, a water-extracted laminarin aqueous solution and water, sterilizing and cooling; (2) adding a leavening agent, fermenting and demulsifying; and (3) stirring, cooling, filling, carrying out low-temperature after-ripening, and carrying out cold storage, thereby obtaining the product. The laminarin is added into the yoghourt, so that the viable count of lactic acid bacteria in the shelf life can be remarkably increased, the taste is improved, and the laminarin yoghourt is widely applicable to stirring type yoghourt, drinking type yoghourt, solidification type yoghourt, browning yoghourt and the like.

When a payment terminal, a refrigerated raw material supply machine, and a beverage dispenser constitute a beverage supply system, ensure proper operation. [Solution] A control device applied to a beverage supply system 1 including a beverage dispenser 10 that supplies beverages produced in a beverage production unit 12 to cups C placed in a beverage supply unit 22, wherein the control device includes a beverage supply control unit 13 that, when the beverage supply system 1 includes at least one of a payment machine 50 that performs payment processing and a milk dispenser 30 that supplies raw milk to cups C as part of the beverage, allows at least one of the payment machine 50 and the milk dispenser 30 to be operated together with the beverage dispenser 10, subject to registration of a business license number from the relevant local government.

The invention relates to the technical field of dairy product processing, and particularly discloses a production process and device of camel milk slices. The production process of the camel milk slice comprises the following steps: sterilizing camel raw milk, cooling to 1-4 DEG C, and uniformly mixing with lactase to obtain pretreated camel milk; centrifuging the pretreated camel milk to remove impurities to obtain purified camel milk; heating the purified camel milk to 8-10 DEG C, centrifuging at a high rotating speed under ultrasonic waves, and filtering with a filter membrane to obtain filtered milk liquid; concentrating the filtered milk liquid under the conditions that the temperature is less than or equal to 40 DEG C and the vacuum degree is-90 to-100 kPa until the solid content is 45 to 50 percent, so as to obtain concentrated milk liquid; adding micro-capsule bifidobacteria into the concentrated milk liquid, performing spray drying to obtain camel milk powder, uniformly mixing the camel milk powder with hydroxypropyl methylcellulose, performing tabletting, spraying whey protein-vitamin E composite liquid, and performing curing to obtain a coating layer to obtain the camel milk tablets. The camel milk powder viscosity and the surface roughness of the semi-finished product of the milk tablet can be reduced, and the adhesive force of the coating layer is improved.

The invention belongs to the technical field of high-calcium dairy products, and particularly relates to low-sodium high-calcium long-term stable vitamin-containing cheese. The vitamin A and the vitamin D are added into the casein milk, calcium absorption and utilization are promoted, inorganic calcium salt does not need to be additionally added, the content of primary milk calcium is increased through a concentration technology, the high-calcium and low-sodium standard is achieved, and therefore the absorption advantage of the primary milk calcium is brought into play. Through improvement and deep coupling of three aspects of processes of secondary differential homogenization, steam direct injection instantaneous sterilization and reduced pressure flash evaporation, the shelf life, the stability and the flavor coordination of the plateau raw milk calcium cheese are obviously prolonged unexpectedly, and the product is good in fluidity and suitable for being sucked.

The invention provides a cow milk protein solution for baking and coloring and a preparation method thereof, and the cow milk protein solution is prepared from the following raw materials in parts by weight: 10-45 parts of raw cow milk, 1-10 parts of lipid substances, 5-15 parts of milk protein powder, 1-5 parts of reducing sugar, 1-4 parts of maltodextrin, 0.1-2 parts of an emulsifier and 0.01-2 parts of a stabilizer. The cow milk protein liquid provided by the invention can be stored at normal temperature, the shelf life can reach 6 months, the cow milk protein liquid can replace the existing vegetable protein liquid to be used for baking and coloring, the baking application coloring glossiness is close to that of egg liquid, industrial production is facilitated, the production cost is reduced, and the baking application coloring glossiness is remarkably superior to that of the vegetable protein liquid; compared with vegetable protein liquid, the cow milk protein liquid is better in quality and flavor, and meets the quality and taste requirements of consumers.

A method for producing fermented milk, the method comprising: a fermentation step for adding a fermented milk starter to a raw material mixture containing raw milk, and fermenting a mixture of the raw material mixture and the fermented milk starter; and a cooling step for cooling the fermented product obtained in the fermentation step. In the fermentation step, the mixture or the fermentation product thereof is fermented while the mixture or the fermentation product thereof is caused to flow so that the 90% particle diameter of the mixture or the fermentation product thereof on the basis of the volume does not exceed 125 [mu] m, and in the cooling step, the fermentation product obtained in the fermentation step is caused to flow while being cooled.

This invention discloses a selenium-enriched dairy product from selenium-enriched dairy cows and its preparation method, comprising the following components and process characteristics: Basic milk matrix: by mass percentage, containing 85-95% raw milk or reconstituted milk, 0.5-2% milk protein concentrate, and 0.1-0.5% fructooligosaccharides; Probiotic-polyphenol complex: composed of *Lactobacillus plantarum* LP-33 (preservation number CGMCC No. 24567) and grape seed polyphenols, wherein the polyphenols are compounded in a 1:1 ratio with zein-chitosan bilayer microencapsulated form in a free state, with a total addition amount of 50-100 mg / L; Dynamic pH control system: during fermentation, the pH value is monitored in real time and a 0.1-0.5 mol / L sodium bicarbonate buffer solution is automatically added to maintain the pH at 5.0-5.5. This invention achieves breakthroughs in viable count and acid resistance; through dynamic pH control and synergistic protection by polyphenols, the viable count of the finished product is ≥1×10⁻⁶. 9 With a CFU / mL concentration, the survival rate of probiotics in simulated gastric juice for 2 hours is >80%, solving the problem of "high output but low intake" of probiotics in traditional fermentation.

The utility model discloses an automatic lamb feeding and lactation device which comprises a water supply system, a raw milk container, a heat exchanger, a mixing tank and a powder buffer hopper, a discharge port of the powder buffer hopper is located over the mixing tank, a water bath heater is installed on the periphery of the bottom of the mixing tank, and the bottom of the mixing tank is connected with a nipple through a milk pipe; the tail end of the water supply system is provided with two branches, the tail end of one branch is provided with a water washing nozzle, and the tail end of the other branch is connected with the top of the heat exchanger; the top of an inner cavity of the mixing tank is connected with an alkaline detergent tank through an alkaline detergent inlet pipe, and the top of the inner cavity of the mixing tank is connected with an acid detergent tank through an acid detergent inlet pipe. The lamb feeding mechanical level can be improved, a mixed feeding mode is provided, fresh milk and milk replacer can be fed, meanwhile, the milk replacer and goat milk can be mixed for precise feeding, automatic cleaning can be achieved, the number of bacteria in the goat milk is effectively reduced, and external pollution is eradicated.

The invention discloses a preparation method of zero-lactose yoghurt fermented milk for infants, which specifically comprises the following steps: firstly, performing high-temperature sterilization on raw milk, then cooling, and adding lactase Nola Fit 5500 before fermentation to perform pre-hydrolysis of lactose so as to ensure zero lactose of the product from the source. Then, compound probiotics composed of bifidobacterium animalis subsp. Lactis HN019, lactobacillus mucus fermentation CECT5716, lactobacillus rhamnosus HN001 and bifidobacterium breve M-16V are added, low-temperature slow fermentation is carried out for 15 hours at the temperature of 41 + / -1 DEG C, and no exogenous sugar is added in the whole process. According to the process, nutritional ingredients are reserved to the maximum extent through mild fermentation, formation of natural flavor is promoted, and the obtained product is safe, nutritional and easy to digest and can effectively improve intestinal health of infants and reduce the risk of digestion discomfort.

The invention belongs to the technical field of food processing, particularly relates to a tall milk skin solid dairy product and a preparation method thereof, and aims to introduce an octenyl succinic acid tamarind polysaccharide ester and ferulic acid chitosan whey protein conjugate aiming at the problems that a traditional milk skin product is low in structural strength and easy to oxidize and deteriorate. The preparation method comprises the following key steps: premixing the two compounds with raw milk according to a specific ratio, heating, adding fried tall milk, staged temperature control standing, cooling and the like to finally obtain the finished product. In the two modified compounds, the former is prepared through an esterification reaction of polysaccharide and anhydride, and the latter is prepared through an enzymatic grafting and protein conjugation reaction. Through the synergistic effect of the components, the mechanical strength and lifting completeness of the milk skin layer can be remarkably enhanced, fat oxidation is effectively inhibited, the shelf life is prolonged, and the fusion degree of taste and flavor is improved. The method is reliable in process, and the obtained product has both traditional flavor and stable quality of modern food, and has good application prospects.