Drinking type flavor fermented milk and making method thereof

Abstract

The invention discloses drinking type flavor fermented milk and a making method thereof. The making method comprises the following steps of a, preparing 852.85-924.4 parts by weight of raw milk, taking 30% of the prepared raw milk, heating the taken raw milk to 45-50 DEG C, then putting 5-15 parts of whey protein powder in the heated raw milk, performing stirring to obtain a mixture, enabling the mixture to stand, performing hydration to obtain an emulsion 1, taking another 30% of the prepared raw milk, heating the taken raw milk to 50-55 DEG C, adding 0.5-2 parts of dried egg yolk, 10-40 parts of coffee cream, 60-90 parts of white granulated sugar in the heated raw milk, performing stirring to obtain a mixture, and cooling the mixture to 2-6 DEG C so as to obtain an emulsion 2; b, mixing the emulsion 1 with the emulsion 2, adding the residual raw milk, performing volume settling, and performing stirring so as to obtain milk liquid; c, heating the milk liquid to 65-70 DEG C, homogenizing the heated milk liquid, and then sterilizing the homogenized milk liquid; d, after the homogenized milk liquid is sterilized, cooling the sterilized milk liquid to 42-44 DEG C, inoculating 0.1-0.15 parts of a fermenting agent, performing stirring, and performing fermentation at a constant temperature; and e, through fermentation, changing the milk liquid into a base material, performing emulsion breaking on the base material, after emulsion breaking, shearing the emulsion broken base material by a shearing emulsification pump, and after shearing is completed, performing filling. Through the adoption of the drinking type flavor fermented milk and the making method thereof disclosed by the invention, the problem that food additives can be added in conventional drinking type flavor fermented milk is solved.

Description

technical field [0001] The invention relates to the field of fermented milk, in particular to a drinkable flavored fermented milk and a preparation method thereof. Background technique [0002] Flavored fermented milk is made from more than 80% raw cow (sheep) milk or milk powder, added other raw materials, sterilized and fermented to lower the pH value, and food additives and nutritional fortification can be added before or after fermentation Agents, fruits and vegetables and grains, etc. [0003] In recent years, with the increase of urban residents' income and the change of consumption concept of dairy products, the number of consumers who eat dairy products among urban residents in my country has increased year by year. Many people have begun to regard dairy products as an important nutritional food in their daily lives, and the market demand for dairy products has also shown some new characteristics and changing trends. [0004] Flavored fermented milk currently on t...

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a drinkable flavored fermented milk and its preparation method, which solves the situation in the prior art that the drinkable flavored fermented milk does not have whey precipitation, stratification, and rough taste during the shelf life. The problem of adding food additives such as hydrocolloid and modified starch to drinkable flavored fermented milk