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Brown solidification type fermented milk and making method thereof

A fermented milk and coagulation technology, which is applied to bacteria and lactobacilli used in dairy products and food preparation, can solve the problems of single color, high cost, and complicated preparation methods, and achieve unique flavor, stable tissue state, and good taste delicate effect

Inactive Publication Date: 2018-06-01
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the set yogurt on the market is all milky white, and the color is relatively single. Therefore, it is of great significance to research and develop a brown set fermented milk with delicate taste and unique flavor.
[0004] Patent CN104542965A discloses a brown drinking yoghurt and its preparation method, which is obtained by inoculating the brown milk-based raw material and the white milk-based raw material with a starter for fermentation, but the preparation method is complicated, the cost is high, and the obtained Stirred Yogurt

Method used

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  • Brown solidification type fermented milk and making method thereof
  • Brown solidification type fermented milk and making method thereof
  • Brown solidification type fermented milk and making method thereof

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preparation example Construction

[0026] A method for preparing brown coagulated fermented milk, the fermented milk comprises the following raw materials in mass ratio: reducing sugar 2.0-9.0%, protein powder 0.4-2.0%, fat-containing milk 1-20%, stabilizer 0.1-0.4%, Starter 0.001-0.006% and supplemented to 100.0% raw milk,

[0027] Described preparation method comprises the steps:

[0028] (1) heating the raw material milk to 40-50°C and mixing it with reducing sugar, then raising the temperature to 90-95°C, and keeping it warm to obtain material A;

[0029] (2) Cool the material A obtained in step (1) to 40-50°C and mix it with protein powder, fat-containing emulsion, and stabilizer to obtain material B;

[0030] (3) Homogenize the material B obtained in step (2), sterilize, cool, and inoculate the starter to obtain material C;

[0031] (4) The material C obtained in step (3) is filled, fermented, cooled and then cooked.

[0032] The fermented milk of the present invention is prepared through inoculation a...

Embodiment 1

[0058] A kind of brown coagulation type fermented milk, it comprises raw material components and mass ratio as shown in table 1:

[0059] Table 1

[0060]

[0061] The preparation method of this brown coagulation type fermented milk comprises the steps:

[0062] (1) According to the above ratio, dissolve glucose in raw milk at 40°C, raise the temperature to 90°C, and keep it warm for 2.0 hours to obtain material A;

[0063] (2) Cool material A to 45°C, premix milk protein powder, pectin, agar, and white granulated sugar according to the above ratio, and then dissolve the obtained premix and cream respectively in the cooled to 45°C In material A, stir for 15 minutes to obtain material B;

[0064] (3) Homogenize material B, wherein the first-stage homogenization pressure is 16MPa, the second-stage homogenization pressure is 3MPa, and the homogenization temperature is 65°C. After homogenization, sterilize at 85°C for 10 minutes, then cool to 45°C, and inoculate Starter and ...

Embodiment 2

[0068] A kind of brown coagulation type fermented milk, it comprises raw material components and mass ratio as shown in table 2:

[0069] Table 2

[0070]

[0071] The preparation method of this brown coagulation type fermented milk comprises the steps:

[0072] (1) According to the above ratio, dissolve glucose in raw milk at 50°C, raise the temperature to 95°C, and keep it warm for 1.5h to obtain material A;

[0073] (2) Cool material A to 50°C, premix whey protein powder, pectin, and agar according to the above ratio, and then dissolve the obtained premix, cream, sweetened condensed milk, and fructose syrup in In material A cooled to 50°C, stir for 30 minutes to obtain material B;

[0074] (3) Homogenize material B, wherein the first-stage homogenization pressure is 17MPa, the second-stage homogenization pressure is 3MPa, and the homogenization temperature is 68°C. After homogenization, sterilize at 95°C for 5 minutes, then cool to 37°C, and inoculate Starter and othe...

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Abstract

The invention discloses brown solidification type fermented milk and a making method thereof. The fermented milk comprises the following raw materials in percentage by mass: 2.0-9.0% of reducing sugar, 0.4-2.0% of protein powder, 1-20% of milk containing fat, 0.1-0.4% of a stabilizing agent, 0.001-0.006% of a fermenting agent and the balance of raw milk, wherein all the components are 100.0%. Themaking method comprises the following steps of (1) mixing the raw milk with the reducing sugar, performing warming, and performing heat preservation so as to obtain a material A; (2) reducing the temperature of the material A, and mixing the material after temperature reduction with other raw materials so as to obtain a mixture B; (3) homogenizing the material B, performing sterilization, performing cooling, and performing inoculation with the fermenting agent so as to obtain a material C; and (4) filling the material C, performing fermentation, performing cooling and performing after-ripeningso as to obtain the fermented milk. A formula and a technology are optimized, so that the brown solidification type fermented milk is made and is fine and smooth in mouth feel and unique in flavor, besides, a tissue state is stable within a quality guarantee period, and a milk-water separation phenomenon does not appear.

Description

technical field [0001] The invention belongs to the technical field of fermented milk products, and in particular relates to brown coagulated fermented milk and a preparation method thereof. Background technique [0002] Fermented milk is an acidic milk product with active lactic acid bacteria prepared from milk fermented by lactic acid bacteria, and has high nutritional value. Stirred yogurt is a product produced by first fermentation, followed by demulsification, cooling, filling and other processes, while set yogurt is a product produced by first filling and then fermentation without demulsification process. [0003] At present, the set yogurt on the market is all milky white, and the color is relatively single. Therefore, it is of great significance to research and develop a brown set fermented milk with delicate mouthfeel and unique flavor. [0004] Patent CN104542965A discloses a brown drinking yoghurt and its preparation method, which is obtained by inoculating the b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1307A23V2400/125A23V2400/123A23V2400/113A23V2400/165A23V2400/173A23V2400/175A23V2400/249A23V2400/517A23V2400/531A23V2400/533A23V2400/169
Inventor 沈玲苏米亚徐致远刘振民苗君莅廖文艳韩梅肖杨朱培李雨桐腾军伟
Owner BRIGHT DAIRY & FOOD CO LTD
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