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Flavored fermented milk and preparation method thereof

A fermented milk and flavor technology, applied in dairy products, milk preparations, applications, etc., can solve problems that affect the taste and texture of fermented dairy products, the product cannot maintain curds well, and increase the content of non-dairy ingredients, etc., to achieve The effect of fresh and creamy taste, excellent solubility, and light milk aroma

Inactive Publication Date: 2016-10-26
河南花花牛乳业集团股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Along with people's continuous pursuit of the innovative taste, flavor and nutritional value of flavored fermented milk, some Chinese herbal medicine extracts are added to flavored fermented milk to improve the nutritional value of flavored fermented milk. For example, Chinese patent CN105211286A discloses an active The lactic acid bacteria beverage is added with elderflower extract to enrich the nutritional value of the product and give the product a good health effect. However, the disclosed lactic acid bacteria beverage uses high acyl pectin and soluble soybean polysaccharide as stabilizers to improve the stability of the product. , the addition and use of this stabilizer increases the content of non-dairy ingredients in dairy products, affects the taste and texture of fermented dairy products, makes the prepared products unable to maintain the curd shape well, and the water retention rate cannot meet the requirements of fermented milk. Susceptible to water-emulsion delamination

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Flavored fermented milk in this example is prepared from the following raw materials in percentage by weight: 88% liquid milk, 0.005% fermented bacteria, 9% white sugar, 0.8% concentrated milk protein powder, 0.7% physically modified starch, oligomeric starch Fructose 0.2%, elderflower extract 1%, lemon juice 0.1%, the balance is purified water.

[0030] The fermentation strain is a mixture of Bulgaricus lactic acid bacteria and Streptococcus thermophilus in a weight ratio of 1:1. The preparation method of the flavor fermented milk of the present embodiment, the specific operation steps are:

[0031] 1) Measure, purify and standardize the raw milk so that the acidity of the raw milk is ≤18 o T. Fat ≥ 3.1%, milk solids ≥ 11.5%, total number of bacteria ≤ 500,000 / ml;

[0032] 2) Mix, dissolve and filter the raw milk prepared in step 1) with white sugar, concentrated milk protein powder, physically modified starch, and fructooligosaccharides, preheat to 55°C, homogenize ...

Embodiment 2

[0036] The flavored fermented milk of this example is prepared from the following raw materials in percentage by weight: 80% of liquid milk, 0.002% of fermented bacteria, 12% of white sugar, 1% of concentrated milk protein powder, 0.8% of physically modified starch, oligomeric Fructose 0.2%, elderflower extract 1.5%, lemon juice 0.05%, the balance is purified water.

[0037] The fermentation strain is a mixture of Bulgaricus lactic acid bacteria and Streptococcus thermophilus in a weight ratio of 1:1.

[0038] The preparation method of the flavor fermented milk of the present embodiment, the specific operation steps are:

[0039] 1) Measure, purify and standardize the raw milk so that the acidity of the raw milk is ≤18 o T. Fat ≥ 3.1%, milk solids ≥ 11.5%, total number of bacteria ≤ 500,000 / ml;

[0040] 2) Mix, dissolve and filter the raw milk prepared in step 1) with white sugar, concentrated milk protein powder, physically modified starch, and fructooligosaccharides, prehe...

Embodiment 3

[0044] The flavored fermented milk of this example is prepared from the following raw materials in percentage by weight: 90% liquid milk, 0.008% fermented bacteria, 8% white sugar, 0.5% concentrated milk protein powder, 0.5% physically modified starch, oligomeric starch Fructose 0.2%, elderflower extract 0.5%, lemon juice 0.07%, the balance is purified water.

[0045] The fermentation strain is a mixture of Bulgaricus lactic acid bacteria and Streptococcus thermophilus in a weight ratio of 1:1. The preparation method of the flavor fermented milk of the present embodiment, the specific operation steps are:

[0046] 1) Measure, purify and standardize the raw milk so that the acidity of the raw milk is ≤18 o T. Fat ≥ 3.1%, milk solids ≥ 11.5%, total number of bacteria ≤ 500,000 / ml;

[0047] 2) Mix, dissolve and filter the raw milk prepared in step 1) with white sugar, concentrated milk protein powder, physically modified starch, and fructooligosaccharides, preheat to 55°C, homo...

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Abstract

The invention relates to the technical field of dairy products, and particularly discloses flavored fermented milk and a preparation method thereof. The flavored fermented milk is prepared from, by weight, 80%-90% of liquid milk, 0.002%-0.008% of fermentative strains, 8%-12% of white granulated sugar, 0.5%-1% of concentrated milk protein powder, 0.5%-0.8% of physical modified starch, 0.2% of fructo-oligosaccharide, 0.5%-1.5% of elder flower extract, 0.05%-0.1% of lemon juice and the balance purified water. All the raw materials cooperatively act to achieve the high apparent viscosity, water retention rate and jelly cracking strength, and the prepared fermented milk product is compact in microstructure and fine and smooth in mouthfeel, contains protein, calcium, vitamins and probiotics, is complete and reasonable in nutrition and has the good healthcare effect; meanwhile, the elder flower extract, the lemon juice and the flavor of the milk are completely combined, therefore, the fermented milk is refreshing and pleasant in mouthfeel, and the pursuit of consumers on the innovative flavor is met. The preparation method is easy and convenient to operate and easy to control.

Description

technical field [0001] The invention relates to the technical field of dairy products, in particular to flavored fermented milk and a preparation method thereof. Background technique [0002] Flavored fermented milk refers to more than 80% raw cow (sheep) milk or milk powder as raw material, adding other raw materials, after sterilization and fermentation, the pH value is lowered, and food additives (such as sugar, colloid, Essence, etc.), nutrient fortifiers, fruits and vegetables, grains and other acidic curd products. The protein content in every 100g or 100ml of finished product is not less than 2.3g. This kind of fermented milk is required to be stored and sold at 2-4°C, and the shelf life is 21 days. [0003] Flavored fermented milk is one of the two main types of fermented milk. In addition to milk (more than 80%), its raw materials generally include fruits and vegetables, grains, food additives (such as sugar, gum, flavor, etc.), nutritional enhancers, etc. In addi...

Claims

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Application Information

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IPC IPC(8): A23C9/133A23C9/13
CPCA23C9/1307A23C9/13A23C9/133
Inventor 姜波
Owner 河南花花牛乳业集团股份有限公司
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