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Gas-production fermented milk, flavored fermented milk and preparation methods thereof

A technology for fermented milk and flavor, applied in dairy products, milk preparations, applications, etc., can solve the problems of limited consumption crowd, unsuitable for the production of halal enterprises, etc., and achieve the effects of unique texture, good stability and refreshing taste

Active Publication Date: 2015-05-27
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The similar foreign product is kefir product, which is a compound fermented milk formed by dozens of lactic acid bacteria and yeasts. However, because this product produces alcohol during the fermentation process, the number of people who eat it is limited, and it is not suitable for production in halal enterprises.

Method used

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  • Gas-production fermented milk, flavored fermented milk and preparation methods thereof
  • Gas-production fermented milk, flavored fermented milk and preparation methods thereof
  • Gas-production fermented milk, flavored fermented milk and preparation methods thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] 1. Raw material formula (measured in 1000g):

[0035] Raw milk: 909.992g; White sugar: 90g; Mixed fermented strains (mixing ratio of Lactococcus lactis subsp. cremoris, Leuconostoc, Lactococcus lactis subsp. diacetyl and Lactococcus lactis subsp. lactic acid = 0.5:1: 1:0.5): 0.008g.

[0036] 2. Production method:

[0037] 1. Stir and disperse the raw milk (fresh milk) and white sugar in the ingredients at 65°C for 30 minutes at high speed to mix evenly;

[0038] 2. The mixed material is degassed and homogenized at 65°C and 18MP pressure;

[0039] 3. The homogenized mixed material is sterilized at 95°C for 300s;

[0040] 4. Cool the sterilized material to 30°C, add fermentation strains, stir and mix evenly;

[0041] 5. Ferment at 30°C for 18 hours, the acidity reaches 74°T, stir to break the emulsion, cool down to stop the fermentation;

[0042] 6. Pour the fermented material into a buffer tank and fill it to obtain the gas-producing flavor fermented milk product of...

Embodiment 2

[0045] 1. Raw material formula (measured in 1000g):

[0046] Raw milk: 935.787g; White sugar: 60g; Starch: 4g; Pectin: 0.2g; Mixed fermentation strains (Lactococcus lactis subsp. Mixing ratio of subspecies=1:3:2:1): 0.009g; Lactobacillus bulgaricus: 0.002g; Streptococcus thermophilus: 0.002g.

[0047] 2. Production method:

[0048] 1. Mix all the ingredients except for the strains at 70°C for 25 minutes at high speed to mix evenly;

[0049] 2. The mixed material is degassed and homogenized at 68°C and 20MP pressure;

[0050] 3. The homogenized mixture is sterilized at 110°C for 10 minutes;

[0051] 4. Cool the sterilized material to 35°C, add fermentation strains, stir and mix evenly;

[0052] 5. Ferment at 35°C for 14 hours, the acidity reaches 76°T, the emulsion is broken and the temperature is lowered to stop the fermentation;

[0053] 6. Pour the fermented material into a buffer tank and fill it to obtain the gas-producing flavor fermented milk product of this embodim...

Embodiment 3

[0056] 1. Raw material formula (measured in 1000g):

[0057] Raw milk: 957.385g; white sugar: 40g; modified starch: 2g; agar: 0.2g; pectin: 0.4g; mixed fermentation strains (Lactococcus lactis subsp. species and Lactococcus lactis subspecies lactic acid = 1.5:4:2.5:1): 0.01g; Bifidobacterium lactis 0.005g.

[0058] 2. Production method:

[0059] 1. All the ingredients except for the bacteria were stirred and dispersed at 68°C for 25 minutes to mix them evenly;

[0060] 2. The mixed material is degassed and homogenized at 65°C and 20MP pressure;

[0061] 3. The homogenized mixed material is sterilized at 121°C for 4s;

[0062] 4. Cool the sterilized material to 37°C, add fermentation strains, stir and mix evenly;

[0063] 5. Ferment at 37°C for about 12 hours, and when the acidity reaches 78°T, break the emulsion and cool down to stop the fermentation;

[0064] 6. Pour the fermented material into a buffer tank and fill it to obtain the gas-producing flavor fermented milk p...

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Abstract

The invention provides gas-production fermented milk, flavored fermented milk and preparation methods thereof. The gas-production fermented milk is a product including fine bubbles, which is prepared from fresh raw milk or reconstituted milk as a raw material and through processes of sterilization and inoculation of a fermentation agent comprising lactococcus lactis subsp. cremoris, leuconostoc, lactococcus lactis subsp. diacetylactis and lactococcus lactis subsp. lactis to perform strain fermentation. The gas-production flavored fermented milk is a product including fine bubbles, which is prepared with the fresh raw milk or the reconstituted milk accounting for not less than 80% as a raw material with addition of other raw materials and through the processes of sterilization and inoculation of a fermentation agent comprising lactococcus lactis subsp. cremoris, leuconostoc, lactococcus lactis subsp. diacetylactis and lactococcus lactis subsp. lactis to perform strain fermentation. In the products, special lactococcus lactis is used in fermentation to generate CO2 and special flavors, wherein the majority of gas exists in the form of fine bubbles in the products. The products are refreshing in taste, are unique in texture and are suitable for various people.

Description

technical field [0001] The invention relates to fermented milk, flavored fermented milk and a production method thereof, in particular to gas-producing fermented milk, flavored fermented milk and a production method thereof, belonging to the technical field of fermented milk products. Background technique [0002] According to the definition in GB19302-2010, fermented milk is a product made from raw cow (goat) milk or milk powder, which is sterilized and fermented with a reduced pH value. Flavored fermented milk is made of more than 80% raw cow (goat) milk or milk powder, and other raw materials are added. After sterilization and fermentation, the pH value is reduced, and food additives and nutrients are added or not added before or after fermentation. Products made from fortifiers, fruits and vegetables, grains, etc. [0003] Gas-producing fermented milk and gas-producing flavored fermented milk are a new type of dairy products containing gas (mainly carbon dioxide) obtain...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/127
Inventor 王明娜史丽洁尹小静
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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