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Aerogenesis fermentation dairy product and production method thereof

A fermented milk product and fermented milk technology, applied in dairy products, milk preparations, applications, etc., can solve the problem of low gas production of lactic acid bacteria

Inactive Publication Date: 2016-06-01
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Using only some lactic acid bacteria without yeast for fermentation will also produce carbon dioxide, which will give fermented milk products a unique texture and refreshing taste. However, compared with yeast, lactic acid bacteria produce very little gas

Method used

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  • Aerogenesis fermentation dairy product and production method thereof
  • Aerogenesis fermentation dairy product and production method thereof
  • Aerogenesis fermentation dairy product and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] 1. Raw material formula (based on 1000g fermentation substrate):

[0040] Fermentation substrate: 90g of white sugar; 0.7g of sodium citrate; the rest of raw milk;

[0041] Mixed fermentation strains (Lactococcus lactis subsp. cremoris, Leuconostoc, Lactococcus lactis subsp. diacetyl and Lactococcus lactis subsp. lactis, mixing ratio=0.5:1:1:0.5): 0.008g.

[0042] 2. Production method:

[0043] 1. Stir and disperse the raw milk (fresh milk) and white sugar in the ingredients at a high speed of 65°C for 30 minutes to mix evenly, then add sodium citrate to obtain a milk mixture;

[0044] 2. The mixed material is degassed and homogenized at 65°C and 18MP pressure;

[0045] 3. The homogenized mixed material is sterilized at 95°C for 300s;

[0046] 4. Cool the sterilized material to 30°C, add fermentation strains, stir and mix evenly;

[0047] 5. Ferment at 30°C for 18 hours, the acidity reaches 74°T, stir to break the emulsion, cool down to stop the fermentation;

[00...

Embodiment 2

[0051] 1. Raw material formula (based on 1000g fermentation substrate):

[0052] Fermentation substrate: 60g of white sugar; 4g of starch; 0.2g of pectin; 0.8g of sodium citrate; the rest of raw milk;

[0053] Mixed fermentation strains (Lactococcus lactis subsp. cremoris, Leuconostoc, Lactococcus lactis subsp. diacetyl and Lactococcus lactis subsp. lactis, mixing ratio = 1:3:2:1): 0.009g; Lactobacillus bulgaricus : 0.002g; Streptococcus thermophilus 0.002g.

[0054] 2. Production method:

[0055] 1. Mix all the ingredients except for the strains at 70°C for 25 minutes at high speed to mix evenly;

[0056] 2. The mixed material is degassed and homogenized at 68°C and 20MP pressure;

[0057] 3. The homogenized mixture is sterilized at 110°C for 10 minutes;

[0058] 4. Cool the sterilized material to 35°C, add fermentation strains, stir and mix evenly;

[0059] 5. Ferment at 35°C for 14 hours, the acidity reaches 76°T, the emulsion is broken and the temperature is lowered t...

Embodiment 3

[0063] 1. Raw material formula (based on 1000g fermentation substrate):

[0064] Fermentation substrate: white sugar 40g; modified starch 2g; agar 0.2g; pectin 0.4g; sodium citrate 0.9g;

[0065] Mixed fermentation strains (Lactococcus lactis subsp. cremoris, Leuconostoc sp., Lactococcus lactis subsp. diacetyl and Lactococcus lactis subsp. lactis, mixing ratio = 1.5:4:2.5:1): 0.01g; Bacillus 0.005g.

[0066] 2. Production method:

[0067] 1. All the ingredients except for the bacteria were stirred and dispersed at 68°C for 25 minutes to mix them evenly;

[0068] 2. The mixed material is degassed and homogenized at 65°C and 20MP pressure;

[0069] 3. The homogenized mixed material is sterilized at 121°C for 4s;

[0070] 4. Cool the sterilized material to 37°C, add fermentation strains, stir and mix evenly;

[0071] 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;

[0072] 6. Pour the ferme...

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Abstract

The present invention provides an aerogenesis fermentation dairy product and a production method thereof. The fermentation dairy products use raw fresh milk or reconstituted milk as main raw materials, after sodium citrate is added, milk liquid is used as a fermentation substrate, and products containing micro-bubbles are prepared by sterilization and ferment bacterium inoculation fermentation. The addition amount of the sodium citrate is 0.15-0.2% of the total weight of the fermentation substrate. The ferment bacteria include lactococcus lactis subsp. cremoris, leuconostoc, lactococcus lactis subsp. diacetyl and lactococcus lactis subsp. lactis. The products use the sodium citrate to promote special lactic acid bacterium fermentation to produce carbon dioxides and special flavors. Most of the micro-bubbles exist in a micro-bubble manner in the product. The aerogenesis fermentation dairy product is refreshing in taste and unique in texture, and suitable for the drinking of a variety of people.

Description

technical field [0001] The invention relates to a gas-producing fermented milk product and a production method thereof. The fermented milk product includes fermented milk, flavored fermented milk and fermented milk-containing beverage, belonging to the technical field of fermented milk products. Background technique [0002] Gas-producing fermented milk products, such as gas-producing fermented milk, gas-producing flavored fermented milk, and gas-producing fermented milk beverages, are new milk containing gas (mainly carbon dioxide) obtained by fermentation with gas-producing bacteria. The variety of products has a strong fragrance, sweet and sour taste, and is cool and refreshing. It has a milk fragrance and has the characteristics of soda water. At present, there is no similar product listed on the domestic market. The similar foreign product is kefir product, which is a compound fermented milk formed by dozens of lactic acid bacteria and yeasts. However, this product pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 王明娜尹小静
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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