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Normal-temperature solid dairy product and preparation method thereof

A dairy product and solid technology, which is applied in the field of normal temperature solid dairy products and its preparation, can solve the problems of inconvenient carrying and transportation, unstable solid products, and poor taste, and achieve the effect of uniform properties, uniform taste, and crispy taste

Active Publication Date: 2015-05-06
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The common fermented milk currently on the market must be stored under refrigerated conditions, and the products are all in a liquid state or unstable solid state, which is inconvenient to carry and transport
If the existing fermented milk is directly dried under normal pressure, the solid dairy product obtained will have strong toughness, will not melt for a long time after the entrance, and will have a poor taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The preparation steps of room temperature solid dairy products:

[0018] 1. Preparation of fermented milk:

[0019] a, 90kg white sugar, 70kg whole milk powder, 42kg maltodextrin, 15kg hydroxypropyl distarch phosphate, 3kg pectin, 0.5kg carrageenan, 0.4 glyceryl monostearate, 10kg WPC80 (whey protein content 80% concentrated whey protein powder) and 30kg WPC34 (concentrated whey protein powder with a whey protein content of 34%) are dissolved with 740kg 40°C whole milk, stirred for 20 minutes to obtain a mixed material liquid,

[0020] b. Preheat the mixed material liquid to 60°C and homogenize it under the pressure of 20 MPa to obtain the homogenized material.

[0021] c. Sterilize the homogenized material at 90°C for 10 minutes to obtain the sterilized material,

[0022] d. Cool the sterilized material to 40°C, sprinkle 100U of direct-injection powder strain (supplier: Chr. Hansen, item number: YF-L903), mix for 10 minutes, and then ferment at 43°C. .6, obtain the ...

Embodiment 2

[0032] The preparation steps of room temperature solid dairy products:

[0033] 1. Preparation of fermented milk:

[0034] a, 30kg white granulated sugar, 30kg whole milk powder, 15kg maltodextrin, 7kg hydroxypropyl distarch phosphate, 5kg pectin, 1.6kg carrageenan, 0.7 glyceryl monostearate, and 10kg WPC80 (whey protein Concentrated whey protein powder with a content of 80%) is dissolved with 900kg 40°C whole milk, stirred for 20 minutes to obtain a mixed material liquid,

[0035] b. Preheat the mixed material liquid to 68°C and homogenize it under the pressure of 15 MPa to obtain the homogenized material.

[0036] c. Sterilize the homogenized material at 90°C for 15 minutes to obtain the sterilized material,

[0037] d. Cool the sterilized material to 43°C, sprinkle 120U of direct-injection powder strain (supplier: Chr. Hansen, item number: YF-L903), mix for 10 minutes, and then ferment at 42°C. .5, obtain the post-fermentation material,

[0038] e. Stir the fermented ma...

Embodiment 3

[0047] The preparation steps of room temperature solid dairy products:

[0048] 1. Preparation of fermented milk:

[0049] a, 84kg white granulated sugar, 50kg whole milk powder, 50kg maltodextrin, 10kg hydroxypropyl distarch phosphate, 4kg pectin, 1.0kg carrageenan, 1.0 glyceryl monostearate and 20kg WPC34 (whey protein content 34% concentrated whey protein powder) was dissolved with 780kg 40°C whole milk, stirred for 20 minutes to obtain a mixed material liquid,

[0050] b. Preheat the mixed material liquid to 70°C and homogenize it under the pressure of 5MPa to obtain the homogenized material.

[0051] c. Sterilize the homogenized material at 85°C for 15 minutes to obtain the sterilized material,

[0052]d. Cool the sterilized material to 43°C, sprinkle 100U of direct-injection powder strain (supplier: Chr. Hansen, item number: YF-L903), mix for 10 minutes, and then ferment at 43°C. .5, obtain the post-fermentation material,

[0053] e. Stir the fermented material for 1...

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Abstract

A provided preparation method for a normal-temperature solid dairy product comprises: preparing fermented milk; cooling the fermented milk to 2-6 DEG C, and standing for 4-20 h, so as to obtain aged fermented milk; stirring and aerating the aged fermented milk, and controlling the stirring aeration expansion ratio to be 30%-70%, so as to obtain aerated fermented milk; shaping the aerated fermented milk, then putting in an environment with the temperature of -80 DEG C to -65 DEG C and refrigerating for 1.5-3 h, so as to obtain refrigerated fermented milk; and drying the refrigerated fermented milk to have a water content of 2%-5%, so as to obtain the normal-temperature solid dairy product. The invention also provided the normal-temperature solid dairy product prepared according to the above method, and the normal-temperature solid dairy product generates crisp unique mouthfeel when being instantly eaten, and can be stored at normal temperature.

Description

technical field [0001] The invention relates to a dairy product and a preparation method thereof, in particular to a normal temperature solid dairy product and a preparation method thereof. Background technique [0002] Fermented milk is a product made from raw cow (goat) milk or milk powder, which is sterilized and fermented to lower the pH value. It is a common dairy product, easy to digest and absorb, and a source of high-quality protein. Yogurt is a product made from raw cow (goat) milk or milk powder, sterilized, inoculated with Streptococcus thermophilus and Lactobacillus bulgaricus (Lactobacillus delbrueckii subsp. bulgaricus). The common fermented milk currently on the market must be stored under refrigerated conditions, and the products are all in liquid state or unstable solid state, which is inconvenient to carry and transport. If the existing fermented milk is directly dried under normal pressure, the prepared solid dairy product has strong toughness, will not m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/18A23C1/08
Inventor 李志国宗学醒闫清泉张勇郭燕母智深
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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