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Additive-free fermented milk and preparation method thereof

An additive-free, fermented milk technology, applied in dairy products, milk preparations, applications, etc., can solve the problems of insufficient flavor of flavor-free fermented milk, achieve the effect of overcoming thin texture and insufficient flavor, and reducing the burden of metabolism

Active Publication Date: 2012-08-08
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to overcome the defects of the existing fermented milk that contains additives such as thickeners and essences, fermented milk without thickeners will cause whey to separate out, and the flavor of fermented milk without essences is insufficient. Additive-free fermented milk and preparation method thereof

Method used

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  • Additive-free fermented milk and preparation method thereof
  • Additive-free fermented milk and preparation method thereof
  • Additive-free fermented milk and preparation method thereof

Examples

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Effect test

Embodiment 1

[0033] Additive-free fermented milk raw materials: cow milk, Guangming Dairy Co., Ltd.; YFL900-1 (Lactobacillus bulgaricus, Streptococcus thermophilus and Lactococcus lactis), Danisco Strains Co., Ltd.

[0034] The preparation method of fermented milk without additives: 1450kg of milk with a protein content of 2.8% and a fat content of 3.1% is processed by a single-effect falling film concentration process. With a boiling point of 85°C, concentrated milk with a protein content of 4.06% and a fat content of 4.5% was obtained; 60-65°C, homogenized at 18-20MPa; sterilized at 90-95°C for 5 minutes, cooled to 42°C; adding strains (Lactobacillus bulgaricus 5 ×10 5 cfu / g, Streptococcus thermophilus 5×10 5 cfu / g / , Lactococcus lactis 5×10 7 cfu / g); ferment at 42°C until the final acidity is 90°T; turn over the tank and cool to 16-22°C; fill; refrigerate (4-10°C) to obtain 1000kg of fermented milk without additives.

Embodiment 2

[0036] Additive-free fermented milk raw materials: cow milk, Guangming Dairy Co., Ltd.; YFL900-2 (Lactobacillus bulgaricus, Streptococcus thermophilus and Lactococcus lactis), Danisco Strains Co., Ltd.

[0037]The preparation method of fermented milk without additives: 1100kg of milk with a protein content of 3.18% and a fat content of 3.18% is processed through a double-effect falling film concentration process, the vacuum degree of the first-effect concentration is 5bar, the boiling point temperature is 82°C, and the vacuum degree of the second-effect concentration is 7.2 bar, evaporating boiling point 70°C, concentrated according to the ratio of 1.1:1 (mass ratio before and after concentration), to obtain concentrated milk with a protein content of 3.5% and a fat content of 3.5%; 60-65°C, 18-20MPa homogeneous; 90-95°C Sterilize for 6 minutes, cool to 32°C; add strains (Lactobacillus bulgaricus 5×10 7 cfu / g, Streptococcus thermophilus 5×10 7 cfu / g, Lactococcus lactis 1×10 ...

Embodiment 3

[0039] Additive-free fermented milk raw materials: cow milk, Guangming Dairy Co., Ltd.; DAHI (Lactobacillus bulgaricus, Streptococcus thermophilus and Lactococcus lactis), Danisco Strains Co., Ltd.

[0040] The preparation method of fermented milk without adding: 300kg of milk with a protein content of 2.8% and a fat content of 3.1% is processed through a single-effect falling film concentration process, concentrated according to the ratio of 1.8:1 (mass ratio before and after concentration), and the vacuum degree is 9.1bar. Boiling point of evaporation is 50°C, mixed with 700kg of milk with protein content of 2.8% and fat content of 3.1%; 60-65°C, 18-20MPa homogeneous; sterilized at 90-95°C for 5 minutes, cooled to 32°C; added strains (Lactobacillus bulgaricus 5×10 7 cfu / g, Streptococcus thermophilus 5×10 7 cfu / g, Lactococcus lactis 1×10 5 cfu / g); ferment at 45°C until the final acidity is 110°T; turn over the tank and cool to 16-22°C; fill; refrigerate (4-10°C) to obtain 1...

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Abstract

The invention discloses a preparation method of additive-free milk, comprising the following steps: (1) carrying out falling-film condensation on raw milk, or carrying out falling-film condensation on partial raw milk and mixing condensation products with rest raw milk; (2) homogenizing, sterilizing and cooling substances obtained in step (1); and (3) fermenting substances obtained in step (2) with lactobacillus bulgaricus and lactococcus lactis and carrying out cooling. The invention also discloses additive-free fermented milk prepared by the method. The additive-free milk provided in the invention is good in both quality and flavor, and is helpful for satisfying consumers' health need for additive-free food. By decreasing consumers' intake of food additives, the additive-free milk is helpful for reducing body burdens and enhancing human immunity.

Description

technical field [0001] The invention specifically relates to a non-added fermented milk and a preparation method thereof. Background technique [0002] Yogurt or fermented milk is a sweet and sour food made from milk as the main raw material, adding white sugar and thickener ingredients, and then homogenizing, sterilizing, cooling, fermenting, filling and other processes. Since fermented milk contains a large amount of probiotics and many physiologically active substances are produced during the fermentation process, fermented milk has been favored by consumers for its good taste and physiological functions in recent years. In order to improve the texture and flavor of fermented milk on the market and avoid whey precipitation during the shelf life, all fermented milks on the market achieve this function by adding food additives that have been chemically synthesized or physically modified. Due to the serious shortage of milk sources and the impact of cow breeds and environme...

Claims

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Application Information

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IPC IPC(8): A23C9/123
Inventor 徐致远于鹏韩梅周杰
Owner BRIGHT DAIRY & FOOD
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