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Drinking type normal temperature fermented milk and preparation method thereof

A room temperature fermentation and drinking technology, applied in the direction of bacteria and applications used in dairy products and food preparation, can solve the problems of affecting consumers' product judgment, complicated and complicated processes, and complicated processes, and achieve easy operation, simple process, Refreshing effect

Inactive Publication Date: 2019-04-16
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the increasing demand of consumers for healthy, high-end and convenient products, many companies have launched PET bottle packaging room temperature yogurt in 2017. Most of them are "secondary batching process", and multiple homogenization is required, and the process is relatively cumbersome
In the secondary ingredient process, some colloids need to be hydrated, and the product label needs to indicate the words "drinking water" or "water", which will affect consumers' judgment on the product and mistakenly think it is a "watered" product
[0004] Aiming at the cumbersome and complicated process of drinking normal-temperature yoghurt at present, the present invention aims to overcome the above-mentioned disadvantages, optimize the formula and process, and produce drinking-type normal-temperature yoghurt that meets the needs of consumers, giving consumers delicious, healthy and convenient brand-new to experience

Method used

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  • Drinking type normal temperature fermented milk and preparation method thereof
  • Drinking type normal temperature fermented milk and preparation method thereof

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preparation example Construction

[0025] A method for preparing drinkable normal temperature fermented milk, the preparation method comprising the following raw materials: 0.005% to 8% of sweetener, 0.2% to 0.6% of whey protein powder, 0.9% to 2.3% of stabilizer, 0% to 2% of jam, fermented 0.003-0.009% of the food flavoring agent, 0-0.1% of the edible essence and antibiotic-free milk supplemented to 100%, the percentages are the mass percentages of each raw material in the total raw material;

[0026] The preparation method comprises the following steps:

[0027] S1: Pre-sterilize milk without antibiotics and evenly mix it with sweetener, whey protein powder, stabilizer and jam to obtain a mixed liquid; S2: Homogenize the mixed liquid obtained in step S1, sterilize, cool, and add food flavors , inoculate the starter to ferment, and ferment to the end to obtain the yoghurt base; S3: homogenize the yoghurt base obtained in step S2 after demulsification, sterilize, and fill to obtain the drinkable room temperatur...

Embodiment 1

[0048] A method for preparing drinkable normal temperature fermented milk, the preparation method specifically comprises the following raw materials in mass percentage: sweetener (sucrose) 4%, whey protein powder 0.2%, high-fat pectin 0.2%, low-fat pectin 0.1%, soybean polysaccharide 0.1%, soybean fiber 0.3%, high acyl gellan gum 0.3%, low acyl gellan gum 0.3%, starter (Lactobacillus bulgaricus and Streptococcus thermophilus) 0.003%, the rest is supplemented by non-antibiotic milk to 100%. Among them, the protein content of the non-antibiotic milk is 2.8wt%, the lactose content is 4.0wt%, the fat is 2.8wt%, the non-fat milk solid content is 8.1wt%, and the titrated acidity is ≤18°T.

[0049] The preparation method comprises the following steps:

[0050] S1: Antibiotic-free milk and sweetener, whey protein powder, high-fat pectin, low-fat pectin, soybean polysaccharide, soybean fiber, high-acyl gellan gum and low-acyl gellan gum after being sterilized at 135°C for 5 seconds T...

Embodiment 2

[0058] A method for preparing drinkable normal temperature fermented milk, the preparation method specifically comprises the following raw materials in mass percentage: sweetener (sucrose) 8%, whey protein powder 0.6%, high-fat pectin 0.35%, low-fat pectin 0.15%, soybean polysaccharide 0.5%, soybean fiber 0.7%, high acyl gellan gum 0.1%, low acyl gellan gum 0.1%, jam 2%, food flavor 0.1%, starter (Lactobacillus bulgaricus and Streptococcus thermophilus) 0.009%, and the rest is made up to 100% by non-antibiotic milk. Among them, the protein content of the non-antibiotic milk is 3.0wt%, the lactose content is 4.0wt%, the fat is 2.8wt%, the solid content of non-fat milk is 9wt%, and the titrated acidity is ≤18°T.

[0059] The preparation method comprises the following steps:

[0060] S1: Antibiotic-free milk and sweetener, whey protein powder, high-fat pectin, low-fat pectin, soybean polysaccharide, soybean fiber, high-acyl gellan gum, low-acyl gellan gum, and low-acyl gelatin a...

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Abstract

The invention discloses drinking type normal temperature fermented milk and a preparation method thereof. The preparation method comprises the following steps that after pre-sterilization, resistance-free milk is uniformly mixed with a sweetening agent, whey protein powder, a stabilizer and jam, and mixed liquid is obtained; the mixed liquid is homogenized, sterilized and cooled, food essence is added, a fermentation agent is inoculated for fermentation, and a yoghurt base material is obtained after fermentation is completed; after demulsification, the yoghurt base material is subjected to homogenizing, sterilizing and filling to obtain the drinking type normal temperature fermented milk. The preparation method is simple in process and easy to operate, industrial production is facilitated,and a product prepared by the preparation method is fresh, cool, smooth and excellent in fluidity. The viscosity of the upper and lower layers of the product does not fluctuate much at room temperature after the product is placed for 6-9 months, and there is no stratification, whey precipitation and other phenomena.

Description

technical field [0001] The invention relates to the technical field of fermented food, in particular to a drinkable normal-temperature fermented milk and a preparation method thereof. Background technique [0002] In 2009, Bright Dairy launched the first "Mosleyan pasteurized heat-treated flavored milk" in China, and major domestic dairy companies launched this type of product one after another. At the initial stage of listing, the flavor of the product was mostly original, and then each company listed fruits and vegetables separately. Flavor, floral flavor and fruit and vegetable grain series and other products. So far, the domestic sales of room temperature yogurt products are about 29 billion yuan. How to innovate products and seize market opportunities has been a problem that major dairy companies have been working on. [0003] Drinking yogurt sales are up 62 percent to $893 million, according to Mintel's market research, and the growth isn't stopping. Drinking yogurt ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C3/03A23C9/123A23C9/13
CPCA23C3/03A23C9/1238A23C9/1307A23V2400/123A23V2400/249
Inventor 孙颜君刘振民徐致远苏米亚
Owner BRIGHT DAIRY & FOOD
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