Preparation method of long-shelf-life brown viable bacteria type fermented milk and fermented milk

A technology for fermented milk and shelf life, which is applied to bacteria and lactobacilli used in dairy products and food preparation, which can solve the problem of the decrease in the number of viable bacteria, the deterioration of taste and texture, and the inability to achieve long shelf life of products containing live bacteria and other problems, to achieve the effect of delicate taste, rich nutrition and unique pleasant flavor

Active Publication Date: 2020-06-02
HANGZHOU WAHAHA TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These two active bacteria will continue to ferment and grow at room temperature, resulting in poor taste and texture of the product; at the same time, the lactic acid produced by metabolism will inhibit their own survival, making it impossible to achieve long shelf life for products containing live bacteria at room temperature Under cold storage conditions, the metabolism of these two active bacteria is inhibited, the vitality decreases, and the acid production is weak to ensure the taste and texture of the product, but the number of viable bacteria decreases rapidly, and the shelf life of the product is generally only within 1 within a month

Method used

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  • Preparation method of long-shelf-life brown viable bacteria type fermented milk and fermented milk
  • Preparation method of long-shelf-life brown viable bacteria type fermented milk and fermented milk
  • Preparation method of long-shelf-life brown viable bacteria type fermented milk and fermented milk

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] Raw material (according to 1000g fermented milk raw material):

[0053] Milk powder 80g, fructose 70g, starch 19.9g, pectin 0.1g, food flavor 0.05g, diacetyl tartrate mono-diglyceride 0.1g, condensed milk 20g, cream 10g, sodium citrate 0.1g, starter 0.05g, Lactobacillus reuteri suspension 4g, water 795.7g.

[0054] Process steps:

[0055](1) Add water into the milk tank, add weighed milk powder, fructose, condensed milk, cream, sodium citrate under stirring state, dissolve all in water and continue stirring for 20 minutes, control the water temperature during the whole process At 60°C, then the temperature of the feed liquid is raised to 95°C, and the pressure is increased to 20MPa, and kept for 30 minutes, browning until browning milk;

[0056] (2) Cool the browned milk to 60°C, add diacetyl tartaric acid mono-diglyceride, pectin, starch, and food flavor under stirring, stir for 20 minutes, and then homogenize, the homogenization temperature is 65°C, and the homogeni...

Embodiment 2

[0061] Raw material (according to 1000g fermented milk raw material):

[0062] Milk powder 100g, whey protein powder 20g, fructose 30g, starch 10g, agar 2g, pectin 0.5g, food flavor 1.5g, monoglyceride succinate 0.5g, condensed milk 40g, cream 20g, citric acid 0.2g, 0.15g of starter, 7g of Lactobacillus reuteri suspension, 783.15g of water.

[0063] Process steps:

[0064] (1) Add water into the milk tank, add weighed milk powder, fructose, condensed milk, cream, citric acid under stirring state, dissolve all in water and continue stirring for 25 minutes, control the water temperature during the whole process 50°C, then the temperature of the feed liquid is raised to 95°C, and the pressure is increased to 10MPa, and kept for 60 minutes, browning until browning milk;

[0065] (2) Cool the browned milk to 50°C, add monoglyceride succinate, pectin, starch, agar, whey protein powder, and food flavor under stirring, and stir for 15 minutes to obtain a fermentation substrate;

[...

Embodiment 3

[0071] Raw material (according to 1000g fermented milk raw material):

[0072] Whole milk protein powder 5g, fructose 20g, pectin 3g, monoglyceride succinate 0.2g, condensed milk 30g, cream 6g, lactic acid 1g, starter 0.12g, Lactobacillus reuteri suspension 1g, fresh goat milk 933.5g.

[0073] Process steps:

[0074] (1) Add the weighed fructose, condensed milk, cream, and sodium citrate into the fresh goat milk while stirring, and continue stirring for 30 minutes after all are dissolved. During the whole process, the water temperature is controlled at 40°C, and then the temperature of the feed liquid is raised to 90°C, pressurized to 5MPa, and kept for 120 minutes, browning until browned milk;

[0075] (2) Cool the browned milk to 45°C, add monoglyceride succinate, pectin, and whole milk protein powder under stirring, and stir for 10 minutes to obtain a fermentation substrate;

[0076] (3) Homogenize the fermentation substrate with a homogenization temperature of 60° C. an...

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PUM

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Abstract

The invention belongs to the technical field of dairy products. The invention discloses a preparation method of long-shelf-life brown viable bacteria type fermented milk. The preparation method comprises the steps of material preparation, browning, homogenization, fermentation, sterilization, addition of lactobacillus reuteri, filling and the like. The invention also discloses the long-shelf-lifebrown viable bacteria type fermented milk prepared by the preparation method. According to the invention, the defect that normal-temperature dairy products do not contain viable bacteria and refrigerated yoghourt containing viable bacteria has short shelf life is overcome, and meanwhile, the product has a unique pleasant flavor. The fermented milk provided by the invention has a protein content of2.3-5%, and is rich in nutrition. The fermented milk contains the active probiotics lactobacillus reuteri, and thus has the function of regulating intestinal flora. The shelf life of the fermented milk can reach 10 months under a refrigeration condition, and the shelf life can reach 4 months under a normal temperature condition. The state, mouthfeel and flavor of the fermented milk are basicallyconsistent during the shelf life, and the viable bacteria number is kept 106 cfu / g or above.

Description

technical field [0001] The invention relates to the technical field of dairy products, in particular to a method for preparing fermented milk with long shelf-life brown live bacteria and the fermented milk. Background technique [0002] With the enhancement of consumers' health awareness, yogurt, flavored fermented milk and other products containing active bacteria are favored by everyone. However, the fermented milk products with live bacteria currently on the market need to be transported and stored at low temperature, and the shelf life is generally 21 days. This has great restrictions on the transportation range and sales cycle of such products. [0003] In recent years, room temperature fermented milk, which breaks the limitations of traditional fermented milk cold chain transportation, has become a product that major dairy companies are competing to launch, occupying a large part of the market capacity. However, the normal temperature fermented milk is pasteurized an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123A23C9/13
CPCA23C9/1234A23C9/1307A23V2400/173Y02P60/87
Inventor 陈苏陈琳陈丽娥王健李言郡王晓君姜雄韬李宝磊俞赟霞孙盛陈作国任学良周晴晴朱珺李理
Owner HANGZHOU WAHAHA TECH
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