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Fermented milk and preparation method thereof

A technology for fermented milk and starter, applied in dairy products, milk preparations, applications, etc., can solve problems such as serious water separation, loose texture, and unsatisfactory stability, and achieve suitable viscosity, good water retention, and taste. Smooth and rich effect

Active Publication Date: 2014-03-19
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the defects of unsatisfactory stability of fermented milk in the prior art and containing many additives, if no additives are added, there will be loose texture and serious water separation, etc., the present invention provides a simple formula and simple method for production A kind of fermented milk with rich taste, natural aroma and no additives, good stability and fine texture and preparation method thereof

Method used

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  • Fermented milk and preparation method thereof
  • Fermented milk and preparation method thereof
  • Fermented milk and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] 1) Take the Leuconostoc mesenteroides CGMCC NO.6432 stored at -80°C, activate it on a petri dish containing 5% sucrose M17 solid medium, and put it in sterile skim milk containing 5wt% sucrose Expand cultivation step by step to obtain fermented seed liquid (cultivation temperature 28°C), and the cultivation time is 32 hours;

[0032] 2) Heat and mix raw materials including the following weight percentages: 90% fresh milk, 10% white sugar, heating temperature is 40°C, homogenize while hot (20MPa), sterilization treatment, sterilization temperature is 95°C, sterilization time is 5 minutes ;

[0033] 3) Inoculate the fermented seed solution obtained in step 1) into the aseptic fresh milk obtained in step 2) above, so that the number of Leuconostoc enterocolitica colonies at the beginning of fermentation reaches 1×10 6 cfu / mL, fermented at 25°C for 48 hours to obtain Leuconostoc enterococci fermented milk.

[0034] 4) Produce conventional fermented milk with ordinary tech...

Embodiment 2

[0037] 1) Activate Leuconostoc mesenteroides CGMCC NO.6432 according to the same method as in Example 1 to obtain a fermented seed liquid;

[0038] 2) Heat and mix the raw materials including the following weight percentages: fresh milk 82%, white sugar 18%, heating temperature is 45°C; homogenize while hot (10MPa), sterilization treatment, sterilization temperature is 90°C, sterilization time is 10 minutes ;

[0039] 3) Inoculate the fermented seed solution obtained in step 1) into the aseptic fresh milk obtained in step 2) above, so that the number of Leuconostoc enterocolitica colonies at the beginning of fermentation reaches 1×10 8 cfu / mL, fermented at 33°C for 15 hours to obtain Leuconostoc enterococci fermented milk.

[0040] 4) Produce conventional fermented milk with ordinary technology: fresh milk (heated to 50°C) + white sugar → high-speed stirring for 20 minutes → heating to 60°C ~ 65°C → homogeneous [primary pressure (16.5±0.5) MPa, secondary pressure Step pressu...

Embodiment 3

[0043] 1) Activate Leuconostoc mesenteroides CGMCC NO.6432 according to the same method as in Example 1 to obtain a fermented seed liquid;

[0044]2) Heat and mix the raw materials including the following weight percentages: fresh milk 95%, white sugar 5%, heating temperature is 50°C; homogenize while hot (15MPa), sterilization treatment, sterilization temperature is 88°C, sterilization time is 8 minutes ;

[0045] 3) Inoculate the fermented seed solution obtained in step 1) into the above-mentioned aseptic fresh milk, so that the number of colonies of Leuconostoc enterocolitica reaches 1×10 at the beginning of fermentation. 8 cfu / mL, fermented at 30°C for 20 hours to obtain Leuconostoc enterococci fermented milk.

[0046] 4) Produce conventional fermented milk with ordinary technology: fresh milk (heated to 50°C) + white sugar → high-speed stirring for 20 minutes → heating to 60°C ~ 65°C → homogeneous [primary pressure (16.5±0.5) MPa, secondary pressure Step pressure (3.5±0...

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Abstract

The invention provides fermented milk and a preparation method thereof. Based on 100 parts by weight, the fermented milk contains conventional fermented milk and at least 2 parts of leuconostoc mesenteroides fermented milk, wherein the leuconostoc mesenteroides fermented milk is prepared by adopting the follow steps: heating, homogenizing and sterilizing the uniformly mixed material milk and white granulated sugar; and inoculating the leuconostoc mesenteroides with a preservation number of CGMCC (China General Microbiological Culture Collection Center) No.6432 to carry out fermentation to obtain the leuconostoc mesenteroides fermented milk. The fermented milk disclosed by the invention is simple in raw materials, simplified in production process, not added with any additive and stabilizer, smooth and thick in mouthfeel, natural in fragrance, rich in probiotics, proper in viscosity, good in water-holding capacity and free from whey separation within a quality guarantee period.

Description

technical field [0001] The invention relates to fermented milk and a preparation method thereof. Background technique [0002] Fermented milk in the prior art is generally fermented with Lactobacillus bulgaricus and Streptococcus thermophilus strains, and contains various additives and stabilizers. Moreover, if the fermented milk in the prior art does not add additives such as stabilizers and / or thickeners, etc., it will have poor stability, loose texture, and serious dehydration. [0003] Fermented milk is a popular health product. With the improvement of living standards and the emphasis on health, healthy food without any additives is more and more popular among consumers. A new type of fermented milk containing probiotics and no additives is developed become a research hotspot. Contents of the invention [0004] In order to solve the defects of unsatisfactory stability of fermented milk in the prior art and containing many additives, if no additives are added, there ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/127
Inventor 周方方吴正钧陈臣韩瑨刘振民徐致远
Owner BRIGHT DAIRY & FOOD
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