Edible flower-flavored fermented milk and preparation method

Abstract

The invention discloses flavored fermented milk which comprises the following raw materials: raw milk, white granulated sugar, edible flower sauce and probiotics. A method for preparing the flavored fermented milk comprises the following steps: (1) defatting: performing centrifugal defatting treatment on the raw milk and introducing separated watery cream into a temporary storage tank for standby; (2) fermenting: sterilizing and then fermenting the defatted raw milk in the step (1); (3) homogenizing and sterilizing: adding the white granulated sugar into the watery cream obtained in the step (1), homogenizing and then sterilizing; (4) whey removal: demulsifying a fermentation solution obtained in the step (2) and then performing whey removal treatment; (5) filling: uniformly mixing the sterile watery cream added with the sugar and the fermentation solution subjected to whey removal, adding sauce ingredients to fill, conducting after-ripening after temperature reduction and preparing the flavored fermented milk. The flavored fermented milk disclosed by the invention has the advantages that the prepared flavored fermented milk is high-protein flavored fermented milk, opens up a new taste and is not added with a food additive, so that not only are purely natural raw material ingredients ensured, but also no nutritional ingredient is lost.

Description

technical field [0001] The invention relates to the technical field of dairy products, in particular to edible flower-flavored fermented milk and a preparation method thereof. Background technique [0002] Flavored fermented milk is made of more than 80% raw cow (sheep) milk or milk powder, and other raw materials are added. After sterilization and fermentation, the pH value is lowered. Food additives, nutritional enhancers, fruits and vegetables, Products made from grains etc. [0003] Flavored fermented milk is one of the two main types of fermented milk, so it has the common nutritional value of fermented milk. In addition to being rich in protein, sugar, minerals and various vitamins, it is also due to the action of lactic acid bacteria. Lactose, which is not easy to be digested and absorbed by the human body, is turned into lactic acid, which can inhibit the growth and reproduction of harmful microorganisms in the intestinal tract and promote the digestion and absorpti...

AI Technical Summary

Problems solved by technology

[0004] However, some experts believe that the addition of fruit or fruit and vegetable juices to flavored fermented milk will dilute the original nutrients in the milk, so the nutritional value is not as high as that of fermented milk.

In addition, there are some flavored fermented milks on the market that can be stored at room temperature. Because they are reheated after fermentation, the shelf life is extended and there is no need for refrigeration. Although nutrients such as protein and vitamins are retained, the live bacteria in them have been killed. The value has decreased, (all kinds of yogurt flood the market, keep your eyes open to see the category Xinhuanet [cited date 2014-12-18])