Double-fermentation fermented milk and preparation method thereof

Abstract

The invention discloses double-fermentation fermented milk and a preparation method thereof. The preparation method comprises the following steps: step 1, subjecting raw milk to homogenization, sterilization and cooling, inoculating the cooled raw milk with a starter culture, conducting fermentation, and conducting cooling again to obtain a fermented base material; step 2, subjecting a mixed fruit-vegetable juice containing ingredients to sterilization and cooling, inoculating the cooled juice with a starter culture, conducting fermentation, and conducting cooling again to obtain a fermented fruit-vegetable juice; step 3, subjecting a stabilizer and a sweetener to uniform mixing, sterilization and cooling to obtain an additive solution; and step 4, uniformly mixing the fermented base material obtained by the step 1, the fermented fruit-vegetable juice obtained by the step 2 and the additive solution obtained by the step 3, and conducting homogenization to obtain the double-fermentationfermented milk. The double-fermentation fermented milk is stable in system, has a long shelf life at a normal temperature, simultaneously contains the flavor of fermented milk and a flavor of a fermented fruit juice, is good both in nutrients and health care effects, fills the blank of double-fermentation fermented milk fermented at normal temperature in the market, and solves the problem that afruit juice is hard to be applied to dairy products.

Description

technical field [0001] The invention relates to the field of food technology, in particular to double-fermented fermented milk and a preparation method thereof. Background technique [0002] Milk is recognized as a food with high nutritional value in the world, rich in protein, fat, carbohydrates and minerals. Fermented milk products are fermented milk products that are obtained by adding strains of bacteria on the basis of milk. Not only are they rich in nutritional value, but the added live bacteria and metabolites are beneficial to intestinal peristalsis and immunity, and some proteins are decomposed into polypeptides. And amino acids, some fats and lactose are also broken down into smaller compounds that are more easily absorbed by the body. [0003] Fruit is a kind of food that consumers like very much. Juice and jam made from fruit are widely used in various foods. Juice and jam often have a certain degree of acidity, and if they are added too much in dairy products, ...

AI Technical Summary

Problems solved by technology

[0004] In addition, there are still a series of problems in the fermentation of fruit and vegetable juices. Either the formula during fermentation is relatively complicated, and the processing of raw materials and production processes are relatively complicated, which makes industrial production difficult, or the directly usable nutrients contained in fruit and vegetable juices Fewer, need to use specific microorganisms to ferment, and there are few reports on the use of other common probiotics for fermentation

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