136 results about "Raw milk" patented technology

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 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.

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 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.

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 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.

This utility model discloses an addition device for preparing starter cultures in a yogurt production line, relating to the technical field of yogurt production lines. The utility model includes a main frame mechanism, which includes a mixing chamber. A starter culture storage tank is fixedly connected to the top of the mixing chamber, and a flow control component is installed inside the starter culture storage tank. Specifically, the utility model uses a feeding component where a motor drives a pulley to rotate via a shaft. During the rotation of pulley one, a bevel gear is driven to rotate via a second pulley. The rotation of bevel gear one, in turn, drives several distributing fan blades to rotate at a uniform speed. This uniform and constant-speed dispensing of the starter cultures allows for rapid and thorough mixing between the starter cultures and raw milk, accelerating the start-up speed of subsequent fermentation processes, thereby shortening the entire production cycle and significantly improving work efficiency.

This invention relates to the field of food technology, and in particular to a pandan-flavored milk and its preparation method. Based on the total weight of the pandan-flavored milk, it comprises the following substances by weight percentage: 80%–85% raw milk, 2.7%–4.3% sugar, 2.0%–3.0% coconut milk, 2.0%–3.0% pandan pulp, 0.020%–0.025% gellan gum, 0.12%–0.20% emulsifier, 0.03%–0.04% acidity regulator, 0.06%–0.08% antioxidant, and the balance being water. The pandan-flavored milk contains no added flavorings or colorings, and has a bright color and a rich, harmonious herbal flavor characteristic of pandan. Within a shelf life of 6 months at room temperature, there is no significant difference in color and flavor, and the product does not exhibit obvious layering.

The invention discloses an animal lactation period determination method based on milk component content, and belongs to the technical field of milk quality detection and livestock breeding. Comprising the following steps: screening emulsion components which can be used as biomarkers in different lactation periods by utilizing an omics technology, carrying out quantitative analysis, and constructing a judgment model, so as to accurately judge the lactation periods of animals. The method comprises the specific steps of sample collection and grouping, biomarker screening and quantitative detection, model construction, to-be-detected sample detection and lactation period judgment. The animal lactation period determination method based on the animal milk component content is not interfered by factors such as a breeding mode and a feed type, is simple in process and high in universality, can provide technical support for raw milk grading of a dairy product enterprise, quality control in a dairy product processing process and accurate feeding of a farmer, and has a wide application prospect. The dairy product quality stability and culture benefits are effectively improved.

The invention belongs to the technical field of dairy product processing, and discloses yeast protein fermented milk, a preparation method, a device and application, a raw material composition of the fermented milk comprises raw milk, a sweetening agent, yeast protein, a stabilizer and a leavening agent, the yeast protein is compound modified yeast protein, and a dispersion technology combining homogenization and ultrasonic-assisted dispersion is adopted in the preparation process. And a segmented gradient fermentation process and a segmented dynamic after-ripening process are matched. The invention solves the problems of high cost of protein supplement sources, easy generation of peculiar smell, serious whey separation of fermented milk, short shelf life and single nutrition in the prior art, and the obtained product is balanced in nutrition, fine and uniform in texture, pure and harmonious in flavor, obviously prolonged in shelf life, adaptive to industrial production requirements and suitable for industrial production. The method can be applied to production of flavored fermented milk and fermented milk-containing beverages, and has good application value.

The utility model relates to the technical field of raw milk detection, and provides a raw milk doping station and a raw milk detection system. The raw milk doping station comprises a workbench, and a container placing rack, a sample rack, a reagent adding device, a first manipulator and a second manipulator which are arranged on the workbench; the first manipulator and the second manipulator can obtain a sample bottle of the sample rack and shake up a sample in the sample bottle, the sample is moved into a container after shaking up, and the first manipulator and the second manipulator can alternately move the container to an adding position of the reagent adding device; after the first manipulator or the second manipulator obtains the container of the reagent adder, the container is shaken up and moved to a to-be-detected station. The first manipulator and the second manipulator can realize automatic operation according to actual requirements, and the reagent adder can continuously work, so that the doping efficiency is improved.

This invention provides a ready-to-drink milk tea based on a ternary complex stabilized with κ-casein genotype and its preparation method, belonging to the field of dairy processing technology. It includes a ternary complex of casein micelles containing AA genotype κ-casein, epigallocatechin gallate, and fructose. The preparation of the ready-to-drink milk tea includes the following steps: S1: raw material screening and pretreatment; S2: preparation of the ternary complex; S3: blending and processing of the ready-to-drink milk tea. By screening AA genotype κ-casein raw milk and using a specific sequence of first compounding EGCG and then grafting fructose, a casein micelle-EGCG-fructose ternary complex with uniform structure and controllable particle size is constructed. Fructose is further grafted onto the surface of the complex through glycosylation, effectively masking the excessive binding sites of proteins and polyphenols, significantly inhibiting the formation of insoluble aggregates, thereby maintaining excellent colloidal stability of the product during its shelf life.

The invention discloses purple rice yoghurt and a preparation method thereof. The purple rice yoghurt is prepared from the following components in parts by weight: 75-85 parts of raw milk, 15-25 parts of purple rice milk, 5-10 parts of purple rice grains, 2-8 parts of cane sugar, 4-6 parts of polydextrose, 0.1-0.2 part of a compound leavening agent and 0.4-0.8 part of a compound stabilizer. The preparation method comprises the following steps: mixing the raw materials according to the ratio, fermenting, and adding the purple rice milk and the purple rice grains to obtain the purple rice yoghourt. The raw materials are reasonably proportioned, the process treatment is proper, the polydextrose is added to improve the content of dietary fibers and prevent constipation, the purple rice flavor is achieved, nutrient substances of the purple rice are reserved, the taste is richer, and the health of human bodies is facilitated after drinking.

The invention provides yoghourt with vegetable fat instead of milk fat and a preparation method thereof, and the yoghourt with vegetable fat instead of milk fat comprises the following raw material components based on the total mass of the yoghourt raw materials: the content of the vegetable fat is 3-5 wt%, the content of the emulsifier is 0.1-0.2 wt%, the content of the stabilizer is 0.1-0.2 wt%, the content of the sweetening agent is 6-8 wt%, the content of the leavening agent is 0.002-0.005 wt%, and the balance is water. And the balance of skimmed raw milk. The vegetable fat is coconut oil and oat oil, and the mass ratio of the coconut oil to the oat oil is (2-4): 1. According to the yoghourt provided by the invention, the vegetable fat which is more standardized and stable is used for replacing the original milk fat which is easily influenced by the environment, so that the problems of unstable flavor and difficulty in standardized production of a yoghourt product caused by the milk fat in the prior art are effectively solved. The yoghurt has the advantages of both cow milk and plant-based products, the nutrition is more comprehensive, and the taste and flavor of the product are richer and more controllable.

The invention belongs to the field of food microorganisms, and particularly relates to Kefir Lactobacillus kefir with a probiotic effect and application of the Kefir Lactobacillus kefir in preparation of fermented milk. The preservation number of the lactobacillus kefir NM119-2 (IMAU10762) provided by the invention is CCTCC (China Center for Type Culture Collection) NO: M 20241611, and the preservation number of the lactobacillus kefir NM119-2 (IMAU10762) provided by the invention is CCTCC NO: M 20241611. The lactobacillus kefir NM119-2 (IMAU10762) used in the invention has good probiotic characteristics, the survival rate of the lactobacillus kefir NM119-2 (IMAU10762) in gastric juice with the pH value of 3 for 3 hours is 57.55%, and the survival rate of the lactobacillus kefir NM119-2 (IMAU10762) in 0.3% cholate for 4 hours is 95.79%. The fermented milk prepared by compounding the Lactobacillus kefir NM119-2 and other commercial leavening agents PYS-010 is uniform and consistent in color distribution, good in tissue state, moderate in sour and sweet taste and good in storage stability, has the fragrant and sweet taste of original milk, and is good in mouth feel.

The invention relates to the field of food, and particularly discloses Mozzarella cheese and a preparation method thereof.The method comprises the steps that whole milk is subjected to degreasing treatment and ultrafiltration treatment, and raw milk is obtained; performing sterilization treatment and pre-acidification treatment on the raw milk to obtain acidified feed liquid; inoculating the acidified feed liquid with a first leavening agent, and carrying out pre-fermentation treatment to obtain a pre-fermentation product; sequentially performing curding treatment, whey removal treatment, crushing treatment, blanching stretching treatment, cooling treatment and salting treatment on the pre-fermented product to obtain a salted product; and inoculating the surface of the salted product with a second leavening agent to obtain the mozzarella cheese. By means of the method, the production efficiency of the mozzarella cheese can be improved, the prepared cheese can form a casein-calcium matrix structure with ideal melting and drawing performance and storage stability, and meanwhile the flavor richness of the cheese is effectively enhanced.

The invention discloses a non-targeted screening method for pesticide and veterinary drug residues in raw milk based on LC-TOFMS (liquid chromatography-time of flight mass spectrometry) and application of the non-targeted screening method, and belongs to the technical field of food safety detection. According to the method, a QuEChERS technology is adopted to carry out pretreatment on a raw milk sample, a liquid chromatography-time-of-flight mass spectrometry technology is utilized to carry out detection, and a self-built mass spectrometry database is combined to realize non-targeted qualitative screening. A self-established mass spectrum database comprises precise mass numbers, retention time, parent ion loading modes and secondary mass spectrum fragment information of 46 kinds of pesticides and 54 kinds of veterinary drugs. The method is simple in pretreatment, high in detection speed, wide in coverage range and suitable for rapid screening and quality monitoring of pesticide and veterinary drug residues in raw milk, and has good practicability and popularization value.

The invention provides a preparation method of milk skin yoghurt and the milk skin yoghurt. The milk skin yoghurt comprises the following components in percentage by weight: 5-7% of a milk skin layer and 93-95% of a yoghurt layer, wherein the ingredients of the milk skin layer comprise the following components in percentage by weight: 3%-6% of white granulated sugar, 0.1%-1% of a stabilizer, 0.06%-2.5% of an emulsifier and the balance of a grease raw material; the ingredients of the yoghourt layer comprise the following components in percentage by weight: 6%-9% of white granulated sugar, 0.3%-1.5% of a stabilizer, 0.1%-1% of an emulsifier, 0.005%-0.05% of lactic acid bacteria powder and the balance of raw milk. The embodiment of the invention provides a preparation method of milk skin yoghurt and the milk skin yoghurt, which can meet the diversified requirements of consumers on the mouth feel of products and realize the large-scale production of the milk skin yoghurt.

This invention discloses a fermentation method for improving the flavor and stability of old dough, belonging to the field of food technology. The method includes: mixing activated *Candida cruzi*, *Lactobacillus brevis*, *Hansenula polymorpha*, *Yarrowia lipolytica*, and *Saccharomyces cerevisiae* in a specific ratio to obtain a compound bacterial solution; and fermenting coarse grains with this compound bacterial solution to obtain coarse grain steamed buns. This invention employs the synergistic fermentation of five specific bacterial strains. *Lactobacillus brevis* and *Candida cruzi* synergistically optimize the rheological properties of the dough, *Hansenula polymorpha* and *Saccharomyces cerevisiae* synergistically produce rich aroma compounds, and *Yarrowia lipolytica* secretes phytase and cellolytic enzymes to lower the glycemic index. The coarse grain steamed buns prepared by this invention contain 55-65 flavor compounds, and the glycemic index is estimated to be reduced to 48-56, achieving a stable and controllable fermentation process, a low-GI product, and a rich flavor.

The invention relates to the technical field of food processing, in particular to streptococcus thermophilus, plateau special fermentation flavor powder and preparation and application thereof. The preservation number of the streptococcus thermophilus Linzhi.ST-1537 disclosed by the invention is CCTCC (China Center for Type Culture Collection) NO: M 2025782, and the preservation number of the streptococcus thermophilus Linzhi.ST-1537 disclosed by the invention is CCTCC NO: M 2025782. The plateau characteristic fermented flavor powder prepared from the strain disclosed by the invention is prepared by fermenting the following raw materials in parts by mass: 850-900 parts of raw milk, 60-100 parts of white granulated sugar, 40-50 parts of water and 0.06-0.08 part of a leavening agent. The fermented flavor powder can be used for preparing bread, drinks and cat food. The flavor powder provided by the invention has relatively high protein content and lactic acid bacteria number, relatively low lactose content and good solubility.

The present invention relates to a method for producing health-functional milk, comprising the step of selecting healthy dairy cows suitable for raw milk production by analyzing their health status after performing a comprehensive health examination including blood tests on dairy cows, and milking the selected dairy cows while feeding them a feed for constitutional improvement according to the lactation period after calving; wherein the comprehensive health examination includes protein metabolism, energy metabolism, liver function, and mineral metabolism. Accordingly, compared to milk produced by conventional methods, it can exhibit effects such as a fresh taste, reduced off-flavors and fishy tastes, and immune activity.

The utility model relates to the technical field of dairy product processing and filtering, in particular to an impurity filtering device convenient to clean for dairy product processing, and solves the problems that an impurity filtering device in the prior art is troublesome and difficult to clean and needs to consume more time and manpower. A dairy product processing impurity filtering device convenient to clean comprises a filtering box, an inclined filtering disc is fixedly connected into the filtering box, a cleaning groove is formed in the side face of the filtering box, a sealing plate is rotationally connected to the surface of the cleaning groove, a mounting mechanism is arranged between the surface of the sealing plate and the filtering box, and a lifting groove is formed in the side face of the filtering box; a T-shaped lifting plate is slidably connected into the lifting groove, and a puncture mechanism is arranged at the end, located in the filter box, of the lifting plate. According to the utility model, normal filtration of raw milk can be ensured through quick and convenient cleaning.

The invention relates to the technical field of dairy product processing, in particular to Chinese yam milk containing active protein and a preparation method thereof, and the Chinese yam milk comprises the following raw material components: raw milk, Chinese yam powder, gellan gum, sucrose fatty acid ester, glyceryl monostearate, glyceryl distearate, amylase, glucoamylase, food essence and water. According to the method, the Chinese yam and the milk are combined, a sweetening agent is not additionally added, meanwhile, the beverage is endowed with a sweet feeling, meanwhile, the damage of heat treatment to active protein in cow milk in the processing process is overcome, and the Chinese yam milk which is good in flavor and stable in system and contains the active protein is prepared.

The present application belongs to the technical field of fermentation products and its preparation, and particularly relates to a bubble fermented milk with thixotropy and a preparation method thereof. The bubble fermented milk is prepared by fermenting raw milk and a gas production regulator by kefir bacteria, wherein the protein content of the raw milk is 2.3% to 3.8%, and the gas production regulator is used to adjust the carbon dioxide production in the fermentation process of the kefir bacteria, so that the fermented milk contains micro-bubbles, and the amount of the micro-bubbles makes the pressure of the bubble fermented milk in a closed container greater than or equal to 0.028 MPa. The bubble fermented milk changes from a solid state to a liquid state after shaking. The present application constructs a bubble-protein network composite structure and accurately controls the gas production, so that the product presents a smooth and particle-free liquid taste after shaking, and the synergy of the bubble feeling and the thixotropy is balanced.

The invention relates to the technical field of food processing, in particular to frozen camel milk with milk skin and a preparation method thereof.The preparation method comprises the following steps that firstly, after camels produce milk, the temperature of the raw material camel milk is reduced to 0-2 DEG C from 37 DEG C within 10 minutes, the raw material camel milk is stored in 304 stainless steel, and nitrogen is introduced into a tank for protection during storage; step 2, after the raw milk reaches a factory, the total number of bacterial colonies is less than or equal to 20000 CFU / g, the protein content is more than or equal to 3.8 g / 100g, and the fat content is more than or equal to 4.5 g / 100g; through a series of measures such as rapid cooling, low-temperature storage, nitrogen introduction for protection, production and processing time shortening, low-temperature centrifugal separation, appropriate-temperature mixing and stirring, rapid cooling and the like, microbial reproduction is effectively inhibited, the oxidation speed of fat and protein in camel milk is slowed down, and decomposition and loss of nutritional ingredients are reduced; active nutrient substances in the camel milk are reserved to the maximum extent, and meanwhile, the content of active lactoferrin in the stock solution is increased.

The invention relates to the technical field of data processing, in particular to a peptide milk powder production line monitoring method and system based on multi-source data fusion. The method comprises the following steps: acquiring real-time working condition data and off-line detection data of a peptide milk powder production line; calculating a relative error of the offline data and the extended Kalman filtering output, and mapping the relative error into a state drift divergence; calculating a blind area heat cumulative gradient based on the raw milk density, the real-time temperature and the pipeline flow velocity; constructing a time confidence coefficient smooth surface in combination with fluid residence duration to generate a backtracking migration gain coefficient; and extracting a historical deviation vector, and calculating a dynamic compensation item by using a gain coefficient to correct a filtering posteriori state updating equation so as to output a corrected real-time state of the peptide milk powder production line. The method can more accurately evaluate and predict the deviation, scientifically analyze the heat exchange accumulative transfer effect, ensure time-space reasonable attenuation of the historical deviation, improve the monitoring accuracy and real-time performance, effectively balance the sterilization effect and peptide activity protection, and reduce the production loss.

The lactococcus gasseri is preserved in the China General Microbiological Culture Collection Center (CGMCC), the preservation number is CGMCC No.37371, the preservation date is January 13, 2026, the lactococcus gasseri is separated from Guangdong buffalo raw milk and is obtained by directional screening of a butter system, and the lactococcus gasseri is preserved in the China General Microbiological Culture Collection Center (CGMCC), the preservation number is CGMCC No.37371, the preservation number is CGMCC No.37371, and the preservation date is January 13, 2026. The strain is gram-positive hammer-shaped, and has excellent colonial morphology and high biological safety. The invention also discloses a method for preparing fermented butter by using the strain, a leavening agent is prepared through activation, culture, centrifugation and resuspension, then the butter is fermented, and an optimal fermentation process is determined through a single factor experiment and response surface optimization. The content of 2, 3-butanedione in the prepared fermented butter is larger than or equal to 5000 micrograms / kg, the relative content of conjugated linoleic acid is larger than or equal to 0.70%, the acid value is smaller than or equal to 1.35 mg / g, the peroxide value is smaller than or equal to 1.49 mmol / kg, and the fermented butter is rich in flavor and excellent in quality. The fermented butter can be applied to preparation of foods such as cookies and smearing sauce, and the texture, color and flavor of the foods can be remarkably improved.

The invention relates to the field of fermented milk products, in particular to multi-layer solidification type flavored fermented milk and a preparation method thereof. The preparation method comprises the following steps: burdening raw milk, homogenizing, supercooling, and adding single cream to obtain a mixed material liquid; and 2) sterilizing and supercooling the mixed material liquid obtained in the step 1), inoculating strains, filling, fermenting in a hot warehouse, and performing after-ripening to obtain the multi-layer solidification type flavored fermented milk. According to the multi-layer solidification type flavored fermented milk disclosed by the invention, the characteristics of the raw materials are utilized, so that the fermented single cream can suspend on the surface layer of the solidification type flavored fermented milk, the powder raw materials can float to the second layer of the solidification type flavored fermented milk along with the single cream, and the lower layer is a fermented milk layer; therefore, the multi-layer solidification type flavored fermented milk with excellent texture and flavor is obtained. The preparation method disclosed by the invention is simple in process, and large-scale industrial production can be realized by utilizing an original solidification type fermented milk production line and adjusting the pipeline trend.