Preparation method of membrane-filtrated concentrated fermented milk

Abstract

The invention discloses a preparation method of membrane-filtrated concentrated fermented milk. The preparation method of the membrane-filtrated concentrated fermented milk specifically comprises thefollowing steps: S1, performing quality inspection on raw-material milk; S2, treating the inspected raw-material milk by using membrane concentration equipment; S3, blending materials, and carrying out standardization; S4, carrying out degassing, namely performing degassing on the pre-heated milk material by using a degassing tank; S5, carrying out homogenization, namely performing homogenizationon the degassed milk material under a pressure of 170-180 Bar; S6, carrying out sterilization, namely performing sterilization on the homogenized milk material at 93-97 DEG C for 300 seconds; S7, carrying out cooling, namely cooling the sterilized material to be 40-43 DEG C by using a heat exchanger, and sending the cooled material into a fermentation tank; S8, carrying out inoculation, namely adding confirmed bacterial strains, under aseptic operation, into an on-line adding system, wherein the adding starts when the sterilization on the material is 1 / 3 done; S9, carrying out thermal insulation, namely performing thermally insulated fermentation on the inoculated material, at 40-42 DEG C, for 4-6 hours; S10, carrying out cooling; and S11, carrying out filling.

Description

technical field [0001] The invention relates to the technical field of dairy product processing, in particular to a method for preparing fermented milk concentrated by membrane filtration. Background technique [0002] Fermented milk is a product with reduced pH value made from raw cow (goat) milk or milk powder, sterilized and fermented. Fermented milk decomposes sugar, protein, and fat in raw milk into small molecules, which improves the utilization rate of various nutrients. During the fermentation process, lactic acid bacteria can also produce a variety of vitamins necessary for human nutrition, such as VB1, VB2, VB6, VB12, etc., and can also effectively improve the utilization rate of calcium and phosphorus in the human body, making calcium and phosphorus more easily absorbed by the body . In recent years, yogurt has developed rapidly, with various types and varieties. High-index, high-protein, high-fat fermented milk is popular among consumers. Currently, concentrate...

AI Technical Summary

Problems solved by technology

In recent years, yogurt has developed rapidly, with various types and varieties. High-index, high-protein, high-fat fermented milk is popular among consumers. Currently, concentrated fermented milk on the market is 1: artificially adding one or several food ingredients, resulting in Loss of its own milk flavor and more additives on the label 2: Single-effect or flash evaporation by thermal method, resulting in loss of active substances and vitamins in raw milk; 3: Concentration after fermentation, resulting in nutrient loss