Fermented milk and preparation method thereof

Abstract

The present invention discloses fermented milk and a preparation method thereof. Raw materials of the fermented milk include the following components: 8.0%-18.0% of original mango juice, 0.006%-7.5% of sweeteners and 0.001%-0.006% of starter culture with raw milk up to 100%, and the percentage = the mass of each component / the total mass of the raw materials. The preparation method comprises the following steps: (1) evenly mixing the raw milk, the sweeteners and the original mango juice to obtain mixture liquid A; (2) homogenizing, sterilizing and cooling the mixture liquid A to obtain mixture liquid B; (3) inoculating the starter culture into the mixture liquid B, and evenly mixing and fermenting the mixture to obtain mixture liquid C; and a fermentation end acidity is 65-75 DEG T; and (4) cooling and after-ripening the mixture liquid C, thereby obtaining the fermented milk. The original mango juice and the raw milk are fermented together to prepare the fermented milk, and the prepared fermented milk is delicate in texture and rich in mouthfeel; and after fermentation, the mango can play a role in alleviating allergic symptoms for people with allergic constitution.

Description

technical field [0001] The invention belongs to the field of dairy product processing, and in particular relates to fermented milk and a preparation method thereof. Background technique [0002] Mango is one of the famous tropical fruits. The precursor carotene of vitamin A contained in the fruit is particularly high, which is rare in all fruits; it also contains other nutrients, such as vitamin C, minerals, protein, fat, etc. . Moreover, its pulp is delicate and unique in flavor, which is deeply loved by people, but the protein, pectin, and aldehyde acid it contains can easily cause allergic symptoms of allergic constitution. Fermented dairy products are also rich in minerals, vitamins, protein and other nutrients. They are recognized as a full-priced nutritional food, and are easily absorbed by the human body. They can also improve the immune function of the human body. Combining the two substances of mango and fermented dairy products can combine the nutritional content...

AI Technical Summary

Problems solved by technology

[0004] The technical problem solved by the present invention is to overcome the defects that the existing mango fermented milk is added mango after the raw material milk is fermented, and the flavors of the two cannot be well blended, and the allergic symptoms of mango allergies cannot be relieved, and the current Some mango raw milk co-fermentation systems must add a thickener and the mango fails to ferment normally during the fermentation process and still retains its original texture. A fermented milk and its preparation method are provided.

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