Preparation method of concentrated sour milk

Abstract

The invention discloses a preparation method of concentrated sour milk. The preparation method of the concentrated sour milk specially comprises the following steps: inspecting a raw material; and then, carrying out high-temperature sterilizing, cooling, inoculating, fermenting, centrifugal separating, adding of accessory ingredient, filling and refrigerating; the raw material is ultra-high-temperature sterilized milk; the ultra-high-temperature sterilized milk is low-fat sterilized milk and skimmed sterilized milk, or the ultra-high-temperature sterilized milk is whole-fat sterilized milk and skimmed sterilized milk; and fermentation bacteria utilized in the fermentation comprise Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus casei, Lactobacillus acidophilus and Bacillus bifidus. A large number of steps for treating fresh raw milk which are high in energy consumptions and investments are saved by utilizing the ultra-high-temperature sterilized milk as the raw material in the preparation method; many nutritive values are created and a shelf life of the concentrated sour milk is prolonged by high-speed centrifugal separation of casein and whey; and moisture is removed in form of whey in the technologic processes, so that heat capacities of final products are reduced. Thus, the products can be cooled naturally without using cooling equipment which is high in energy consumption.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a production method of concentrated yoghurt. Background technique [0002] The traditional yogurt production process uses raw milk as raw material, which has the following disadvantages: using raw milk as a production raw material means more energy and manpower are needed to deal with the high risks it brings. Raw milk may carry high-risk pathogenic bacteria; these pathogenic bacteria may produce some toxins; even if the bacteria have been killed, these toxins will remain in the milk, such as botulinum toxin produced by botulinum toxin. In order to prevent the growth of pathogenic bacteria, raw milk must go through clean milk filtration, a series of tests, and then be stored in a low-temperature environment with high energy consumption. At the same time, due to possible spoilage during transportation, according to Chinese law, the transportation process of raw milk canno...

AI Technical Summary

Problems solved by technology

[0002] The traditional yogurt production process uses raw milk as the raw material, which has the following disadvantages: using raw milk as the raw material for production means more energy and manpower are required to deal with the high risks it brings

Therefore, yogurt fermented with two strains tends to spoil more easily than yogurt produced by this process

[0004] The traditional yogurt production process mostly uses white sugar or artificial sugar, unlike stevioside, white sugar, scientific name sucrose, which contains more calories and causes blood sugar response. Blood sugar response is the body's response to digesting sugar. Sugar substances such as artificial sweeteners can be very dangerous and have been linked to diabetes, and sucrose should not be widely present in a person's diet; the more sucrose consumed, the higher the risk of developing diabetes

Besides, the white granulated sugar used in the traditional craft can cause weight gain if you don't increase the amount of exercise

Artificial sweeteners, while inherently non-caloric, still trigger a blood sugar response

When the blood sugar response is triggered, without the corresponding sugar content, it increases the risk of diabetes