Licorice-flavored fermented milk and preparation method thereof

Abstract

The invention discloses licorice-flavored fermented milk and a preparation method thereof. The licorice-flavored fermented milk comprises the following components in parts by weight: 800-1000 parts ofraw milk, 50-80 parts of white granulated sugar, 20-60 parts of pear jam and 2-4 parts of ammonium glycyrrhetate. The ammonium glycyrrhetate and the pear jam are added, technological parameters of the flavored fermented milk are optimized, optimized and verified composite strains are provided, and the licorice-flavored fermented milk is developed on the basis that preservatives, synthetic flavoring agents, coloring agents and the like are not added by virtue of special flavor of the ammonium glycyrrhetate and the pear jam; and after fermentation, the fermented milk is pulled to be cold, poured into cans and then filled, so that the temperature of the product is not too high, and the stability of the product is guaranteed.

Description

technical field [0001] The invention relates to a preparation technology of flavored fermented milk, in particular to licorice flavored fermented milk and a preparation method thereof. Background technique [0002] Flavored fermented milk is made of more than 80% raw cow (sheep) milk or milk powder, and other raw materials are added. After sterilization and fermentation, the pH value is low. Before or after fermentation, food additives, nutritional enhancers, fruits and vegetables, Products made from grains etc. Flavored fermented milk is one of the two main types of fermented milk, so it has the common nutritional value of fermented milk. In addition to being rich in protein, sugar, minerals and various vitamins, it is also due to the action of lactic acid bacteria. Lactose, which is not easy to be digested and absorbed by the human body, is turned into lactic acid, which can inhibit the growth and reproduction of harmful microorganisms in the intestinal tract and promote ...

AI Technical Summary

Problems solved by technology

The problem existing in the prior art is mainly the loss of ammonium glycyrrhizinate added in food, because ammonium glycyrrhizinate is added in the form of powder in yoghurt, ammonium glycyrrhizinate is added during mixing, and then through inoculation fermentation, resulting in a certain loss , resulting in poor stability of yogurt. At the same time, in order to further enrich the taste and reduce the addition of food additives, the industry also urgently needs to develop corresponding products that also meet the needs of the growing population.

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