Liquid Fermented Milk Homogenization Pressure Control
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Solution Overview
Problem
Existing methods for producing liquid fermented milk struggle to maintain consistent flavor and quality over time due to increased acidity and pH decrease during storage, often requiring complex heating processes or additional additives, which can alter the natural flavor and increase production costs.
Innovation Solution
A method involving homogenization of fermented milk at pressures between 50 to 100 MPa, using a combination of rod-shaped Lactobacillus bulgaricus and coccus-shaped Streptococcus thermophilus bacteria, effectively suppresses acidity changes and maintains flavor without additional heating or additives, allowing for extended storage and reduced sweetener use.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If conventional homogenization pressure (10 to 15 MPa) is used, then the production process is simple and energy consumption is low, but acidity increases and pH decreases during storage, deteriorating flavor and quality
Solution Approach 1:
The patent applies parameter changes by increasing the homogenization pressure from the conventional 10-15 MPa to 50-100 MPa. This significant parameter change in pressure effectively suppresses the increase in acidity and decrease in pH during refrigerated storage, thereby maintaining flavor and quality stability without requiring additional heating steps or additives.
2Stability of the object's composition
If heating treatment after fermentation is applied, then acidity increase during storage is suppressed, but the flavor may be deteriorated and excessive heat energy is required
Solution Approach 1:
The patent replaces the thermal field (heating treatment) with a mechanical field (high-pressure homogenization). Instead of using heat to suppress acidity increase, the invention uses mechanical pressure of 50-100 MPa during homogenization to achieve the same effect, thereby avoiding flavor deterioration associated with heating while still maintaining compositional stability during storage.
3Stability of the object's composition
If chitosan additive is used, then acidity increase is suppressed, but the flavor of fermented milk may be changed
Solution Approach 1:
The patent applies the self-service principle by using only milk and lactic acid bacteria as ingredients, without adding chitosan or other additives. The high-pressure homogenization process itself generates the effect of suppressing acidity increase, allowing the system to serve its own preservation function without external additives that would alter the natural flavor of the fermented milk.
4Stability of the object's composition
If high homogenization pressure (50 to 100 MPa) is applied, then acidity increase during storage is suppressed and flavor is maintained, but production complexity and equipment requirements increase
Solution Approach 1:
The patent resolves this contradiction by optimizing the pressure parameter to a specific range of 50-100 MPa. This parameter change achieves effective suppression of acidity increase and maintenance of flavor consistency during storage, while being practically implementable with existing high-pressure homogenization equipment, thus balancing performance improvement with device feasibility.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This approach effectively maintains a refreshing flavor and texture of liquid fermented milk, reduces the need for additional sweeteners, and extends the product's expiration date while minimizing production complexity and costs.
Implementation Method 1
a homogenization step of obtaining the liquid fermented milk at a homogenization pressure of from 50 MPa to 100 MPa
Implementation Method 2
an increase in acidity and a decrease in pH occur owing to lactic acid and the like to be generated by the lactic acid bacteria when the fermented milk is stored for a long period of time
Data Source
AI summary
A method is directed to producing liquid fermented milk, suppressing an increase in acidity and a decrease in pH over time during refrigerated storage, keeping a refreshing flavor (sour taste) originating from yogurt lactic acid bacteria for a long time, and suppressing production of an acid during storage to maintain good quality, without requiring heating after a fermentation step, use of a particular additive, and the like. The method for producing liquid fermented milk which uses a rod-shaped lactic acid bacteria and a coccus-shaped lactic acid bacteria as lactic acid bacteria to be added to a raw material for fermented milk, and which includes a homogenization step of obtaining the liquid fermented milk at a homogenization pressure of from 50 MPa to 100 MPa.