Flow Fermentation of High-Protein Milk for Smooth Low-Viscosity Texture
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Solution Overview
Problem
Existing methods for producing fermented milk with high protein content result in high viscosity and the formation of coarse aggregates, making it difficult to achieve low viscosity and smooth texture, especially when using stationary fermentation.
Innovation Solution
A method involving the continuous flow fermentation and cooling of the fermented product to maintain a volume-based 90% particle diameter below 125 µm, with controlled shear forces and Reynolds numbers, ensuring homogeneous mixing and uniform viscosity during fermentation and cooling.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If stationary fermentation is used to produce fermented milk with high protein concentration, then fermentation is simple and productivity is maintained, but viscosity becomes too high and coarse aggregates are generated
Solution Approach 1:
The patent applies dynamic fermentation by transitioning from stationary fermentation to a multi-stage process that includes initial stirring, static fermentation, and post-fermentation stirring. This dynamic approach allows the system to adapt its state (stirred vs. static) at different fermentation stages to achieve both high productivity and low viscosity without requiring continuous high-energy stirring throughout the entire process.
Solution Approach 2:
The patent implements periodic action through the three-stage fermentation process: initial stirring phase, static fermentation phase, and post-fermentation stirring phase. This periodic alternation between active mixing and static conditions allows the fermented milk to achieve uniform protein distribution while minimizing aggregate formation and maintaining low viscosity, resolving the contradiction between productivity and ease of manufacture.
2Quantity of substance
If high protein concentration is used in the raw material mix, then nutritional value is improved, but viscosity increases and smooth texture cannot be achieved
Solution Approach 1:
The patent applies preliminary action through the initial stirring phase before fermentation, where the raw material mix is thoroughly mixed to ensure uniform protein distribution. This preliminary mixing prevents protein aggregation during subsequent static fermentation, allowing high protein concentration to be maintained while achieving smooth texture in the final product.
Solution Approach 2:
The patent uses feedback control by monitoring viscosity and particle size during fermentation, and adjusting the post-fermentation stirring parameters accordingly. This feedback mechanism ensures that even with high protein concentration, the final product achieves the desired smooth texture by optimizing the breaking of any formed aggregates through controlled post-fermentation mixing.
3Stability of the object's composition
If continuous stirring is performed during fermentation, then homogeneity is improved, but dissolved oxygen increases and lactic acid bacteria growth is inhibited
Solution Approach 1:
The patent segments the fermentation process into three distinct stages with different mixing conditions: initial stirring for homogeneity, static fermentation for optimal bacterial growth, and post-fermentation stirring for texture adjustment. This segmentation allows each stage to be optimized independently, achieving both mix uniformity and fermentation performance without the need for continuous stirring throughout the entire process.
Solution Approach 2:
The patent applies preliminary anti-action by performing initial stirring before fermentation to establish homogeneity, then switching to static conditions to prevent oxygen dissolution during the critical fermentation phase. This preliminary preparation of uniform distribution followed by oxygen-free static fermentation protects lactic acid bacteria growth while maintaining composition stability.
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
The method produces fermented milk with low viscosity and suppressed coarse aggregates, maintaining high productivity and a smooth texture, particularly suitable for liquid fermented milk products.
Implementation Method 1
a fermentation step of adding a milk-fermenting starter to a raw material mix containing raw material milk to ferment a mixture of the raw material mix and the milk-fermenting starter
Implementation Method 2
a cooling step of cooling a fermented product obtained in the fermentation step
Data Source
AI summary
This method for producing fermented milk includes: a fermentation step of adding a milk-fermenting starter to a raw material mix containing raw material milk to ferment a mixture of the raw material mix and the milk-fermenting starter; and a cooling step of cooling a fermented product obtained in the fermentation step, wherein in the fermentation step, fermentation is performed while flowing the mixture or the fermented product thereof such that a volume-based 90% particle diameter of the mixture or the fermented product thereof does not exceed 125 µm, and in the cooling step, the fermented product obtained in the fermentation step is cooled while flowing.