CN105053187A - Fermented milk with flavor of coconuts and preparation method of fermented milk - Google Patents
Fermented milk with flavor of coconuts and preparation method of fermented milk Download PDFInfo
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- Dairy Products (AREA)
- Confectionery (AREA)
Abstract
The invention discloses fermented milk with the flavor of coconuts and a preparation method of the fermented milk. The raw materials of the method comprise the following components in percentage by weight: 9.5%-12.5% of nonfat dry milk, 3.0%-4.5% of coconut oil, 7.0%-8.0% of sugar, 0.002%-0.0026% of a fermentation agent, and the balance being water, and the percentage of each of the components presents the percentage of the weight of the component to the percentage by weight of the total weight of the raw materials. The method comprises the following steps: (1) mixing the nonfat dry milk, the coconut oil, the white sugar and the water so as to obtain a mixture, and stirring the mixture; (2) homogenizing the stirred mixture, disinfecting the homogenized mixture, cooling the disinfected mixture, adding the fermentation agent for fermentation until the end acidity is 70-85 DEG T; and (3) pouring the fermented mixture, cooling the poured mixture, and obtaining the fermented milk. The fermented milk with the flavor of the coconuts, disclosed by the invention, is good in homogeneity, fine and smooth in the state of tissues, and rich in flavor, has favorable stability and favorable mouth feel within the shelf life, and has the nutrient health care efficacy. The preparation method of the fermented milk is environmentally-friendly, energy-saving and suitable for industrialized production.
Description
Technical field
The present invention relates to dairy products field, be specifically related to a kind of coconut taste acidified milk and preparation method thereof.
Background technology
The product of nearly 2 years coconut tastes emerges in an endless stream, and most is representational is coconut taste milk, and product is popular.Coconut oil squeezes extraction by the pulp of coconut, liquid lower limpid pure, is described as edible oil the most healthy in the world.The principal component of coconut oil is laurate (about 50%), and it is also the principal component of grease in breast milk.Laurate can improve the immunity of health, for the bacterium in body, virus, or even the parasite of intestines and stomach, there is very strong antimicrbial power, be applicable to the not enough susceptible physique of children, old man and weak resistance and eat.There is abundant medical value.No matter be fish oil, butter, lard, cream, also have other vegetable oil, comprising sunflower oil, peanut oil, olive oil etc. is all long-chain oil, and molecular structure is long, and burning not easily.Having coconut oil only is medium chain fatty acid, is only and holds incendive fat most, increases the combustion rate of heat, therefore easily helps weight reducing fat-reducing.
At present, it is not fine that the defatted fermented milk that market is sold is sold, because defatted fermented milk has a kind of local flavor making people unhappy, some producers can cover with essence, and essence can cause the conflict of some consumers as additive.If do not add any additive, the structural state that agitating type acidified milk brings can be more coarse.Therefore existing commercially still shortage, a kind ofly has strong coconut local flavor, structural state uniform and smooth and not containing the coconut taste acidified milk of other additive.
Summary of the invention
Technical problem to be solved by this invention is to overcome the more coarse defect of the structural state that brings without the agitating type acidified milk of any additive in existing technique, and defatted fermented milk itself there is bad local flavor, provide a kind of coconut taste acidified milk and preparation method thereof.This coconut taste acidified milk uniformity is good, and structural state is finer and smoother, with rich flavor, there is strong coconut aroma, by reasonably formula and appropriate technique, ensure that the good stability of product in shelf life and good taste, and there is nutritional health function.Its preparation method environmental protection and energy saving, are suitable for suitability for industrialized production.
One of technical solution of the present invention: a kind of preparation method of coconut taste acidified milk, its raw material comprises the component of following mass parts: 9.5%-12.5% skimmed milk power, 3.0%-4.5% coconut oil, 7.0%-8.0% sugar, 0.002%-0.0026% leavening and the water mended to 100%, and described percentage is the mass percent accounting for described raw material gross mass; In described skimmed milk power, protein content is not less than 32%, and fat content is no more than 1%, and described percentage is the mass percent accounting for described skimmed milk power gross mass; Described preparation method comprises the steps: that described skimmed milk power, coconut oil, sugar and water mix by (1), stirs, obtains mixed liquor; (2) be 70-85 ° of T by step (1) described mixed liquor homogeneous, sterilization, cooling, the described ferment-fermented acidity to terminal of inoculation, obtain fermentation mixed liquor; (3) filling, cooling, obtains described coconut taste acidified milk.
In the present invention, described skimmed milk power refers to the skimmed milk power meeting national standard, is preferably skim milk powder or degreasing goat milk powder, is more preferably skim milk powder.In described skimmed milk power, protein content is not less than 32%, and fat content is no more than 1%, and described percentage is the mass percent accounting for described skimmed milk power gross mass.Adopt low fat milk powder to reduce fat intake, be conducive to avoiding hyperlipemia risk and keeping good figure.The content of described skimmed milk power is 9.5%-12.5%, is preferably 12.5%, and described percentage is the mass percent accounting for described raw material gross mass.
In the present invention, described coconut oil can be the coconut oil that this area routine uses, 100% coconut oil preferably for pressing by colding pressing.The content of described coconut oil is 3.0%-4.5%, is preferably 3.0%-4.0%, is more preferably 3.3%-4.0%, is 4.0% best, and described percentage is the mass percent accounting for described raw material gross mass.
In the present invention, described sugar can be the sugar that this area routine uses, and meets national standard, one or more preferably for being selected from white granulated sugar, fructose and HFCS, be more preferably white granulated sugar and/or HFCS, best for refining or top grade white granulated sugar.The content of described sugar is 7.0%-8.0%, is preferably 7.5%-8.0%, is more preferably 8.0%, and described percentage is the mass percent accounting for described raw material gross mass.
In the present invention, described water can be the water that this area routine uses, preferably for purifying waste water.
In the present invention, described leavening can be the leavening that this area routine uses, preferably comprise streptococcus thermophilus (Streptococcusthermophilus) and lactobacillus delbruockii subspecies bulgaricus (Lactobacillusbulgaricus), more preferably also comprise bifidobacterium bifidum (Bifidobacteriumbifidum) and/or Lactobacillus casei (Lactobacilluscasei) further.The consumption of described leavening can be the conventional amount used of this area, be generally raw material described in 2-4U/1000Kg, the addition of described leavening is 0.002%-0.0026%, be preferably 0.0021%-0.0026%, be more preferably 0.0025%-0.0026%, be 0.0026% best, described percentage is the mass percent accounting for described raw material gross mass.It is weak that described leavening has rear acid, produces the feature that viscosity is good, containing streptococcus thermophilus and lactobacillus delbruockii subspecies bulgaricus, can effectively improve beneficial bacteria of intestinal tract flora.
In a better embodiment of the present invention, the water that described raw material comprises sugar described in coconut oil, 7% described in skimmed milk power, 4% described in leavening described in 0.0026%, 12% and mends to 100%, described percentage is the mass percent accounting for described raw material gross mass.
In the present invention, step (1) is: described skimmed milk power, coconut oil, sugar and water are mixed, obtain mixed liquor.In step (1), the method for described stirring and condition can be method and the condition of this area routine.The time of described stirring can be the duration of this area routine, is fully as the criterion to stir, and is preferably 20-40 minute, is more preferably 40 minutes.The rotating speed of described stirring can be the rotating speed of this area routine, is preferably 400-600 rev/min, is more preferably 600 revs/min.The temperature of described stirring can be the temperature of this area routine, is preferably 40-50 DEG C, is more preferably 40 DEG C.
In the present invention, step (2) is: be 70-85 ° of T by step (1) described mixed liquor homogeneous, sterilization, cooling, the described ferment-fermented acidity to terminal of inoculation, obtains fermentation mixed liquor.In step (2), the method for described homogeneous and condition can be all method and the condition of this area routine.The temperature of described homogeneous can be the temperature of this area routine, is preferably 60-80 DEG C, is more preferably 60-70 DEG C, is 70 DEG C best.The pressure of described homogeneous can be the pressure of this area routine, is preferably 18-20MPa, is more preferably 18MPa.The method of described sterilization and condition can be all method and the condition of this area routine, as high temperature sterilization.The temperature of described sterilization can be the temperature of this area high temperature sterilization routine, is preferably 95-110 DEG C, is more preferably 110 DEG C.The time of described sterilization can be the duration of this area high temperature sterilization routine, is preferably 300-360 second, is more preferably 300 seconds.The temperature of described cooling can for being cooled to the temperature that this area normal fermentation will reach, and being preferably 38-44 DEG C, is more preferably 38-42 DEG C, is 42 DEG C best.The temperature of described fermentation can be the fermentation temperature of this area routine, is preferably 38-44 DEG C, is more preferably 38-42 DEG C, is 42 DEG C best.The time of described fermentation can be the conventional duration of fermentation arts, is preferably 5-6.5 hour.The terminal acidity of described fermentation is 70-85 ° of T, is preferably 70-85 ° of T, is more preferably 75 ° of T.The method of described fermentation and condition are method and the condition of the routine of this area.The method of described fermentation is preferably the aseptic ferment tank with stirred yoghurt.
In the present invention, step (3) is: filling, cooling, obtains described coconut taste acidified milk.In step (3), described filling temperature can be the filling ordinary temperature in this area, is preferably 15-20 DEG C, is more preferably 20 DEG C.Described filling method and condition can be conventional method and the condition of this area, are preferably sterile filling.The temperature of described cooling can be the temperature of this area routine, preferably for being cooled to 2-6 DEG C, is more preferably 2 DEG C.
By this area general knowledge, the coconut taste acidified milk obtained by the present invention need carry out stored refrigerated in freezer, and described cryopreserved temperature can be the ordinary temperature of refrigeration, is preferably 2-6 DEG C.
Technical solution of the present invention two: a kind of coconut taste acidified milk, its protein content is 3.0-4.0%, fat content is 2.7-4.0%, total solids content is 16.5-22%, it is obtained by aforementioned preparation process, and described percentage is the mass percent accounting for described coconut taste acidified milk gross mass.
In the present invention, in described coconut taste acidified milk, protein content is preferably 3.9-4.0%, fat content is preferably 3.0-4.0%, and total solids content is preferably 18.2-22%, and described percentage is the mass percent accounting for described coconut taste acidified milk gross mass.
In the present invention, the reserve temperature of described coconut taste acidified milk is preferably 2-6 DEG C, and the shelf-life is 20-25 days.
Without prejudice to the field on the basis of common sense, above-mentioned each optimum condition, can be combined, obtain the preferred embodiments of the invention.
Agents useful for same of the present invention and raw material are all commercially.
The consumption of each component of the raw material used by the present invention is all no more than national standard.
Positive progressive effect of the present invention is:
1, coconut taste fermented dairy product of the present invention be state evenly, smooth mouth feel, exquisiteness, salubrious.
2, the present invention adopts the technology and equipment of traditional stirred yoghurt to produce, as system equipments such as pill tank, homogenizer, sterilization machine, bottle placers, can industrialization, large-scale manufacture coconut taste acidified milk of the present invention, its technique environmental protection and energy saving.
3, coconut taste fermented dairy product of the present invention is a kind of not only nutrition and health care but also meets the novel dairy product of social fashion, and it contains streptococcus thermophilus and lactobacillus bulgaricus probio, can effectively improve beneficial bacteria of intestinal tract flora; Wherein also containing Bifidobacterium, enteron aisle normal bacteria colony balance can be safeguarded, suppress the growth of pathogen, prevent constipation, diarrhea and gastrointestinal disorders etc.; In enteron aisle, synthetic vitamin, amino acid and raising body are to the absorption of calcium ion; Reduce Blood Cholesterol level, prevent and treat hypertension; Improve the tolerate lactose of dairy products, improve digestibility; Strengthen human immunologic function, prevent antibiotic side effect, anti-ageing, promote longevity.Containing squeezing coconut oil of colding pressing, for chronic disease, similarly be diabetes, asthma, arteriosclerosis, hypertension, arthritis, Alzheimer's disease, autoimmune disease, intestines problem, athlete's foot, even cancer, coconut oil can effective mitigation symptoms, makes it easily to reply normality.Simultaneously not containing LCFA, more healthy.The coconut palm that coconut oil contains natural strong is fragrant, with skimmed milk co-fermentation, beautiful coconut palm can be brought fragrant, can cover again the unhappy local flavor of defatted fermented milk.This coconut taste acidified milk is not only applicable to a leisure dessert of white collar, the elderly, also can be used as diet and eats for a long time, and safety and Health is delicious, has huge consumption market.
4, the present invention is by reasonably formula and appropriate technique, ensure that the good stability of product in shelf life and good taste, farthest remain yoghurt and add the nutritive value of nutrient.
Detailed description of the invention
Mode below by embodiment further illustrates the present invention, but does not therefore limit the present invention among described scope of embodiments.The experimental technique of unreceipted actual conditions in the following example, conventionally and condition, or selects according to catalogue.
The raw material used in embodiment:
Skimmed milk power is purchased from Group Co., Ltd of perseverance natural cooperative society; White granulated sugar is purchased from Beijing sugar industry Co., Ltd; Coconut oil is purchased from Shanghai Pan Chen trade Co., Ltd; In leavening, SVV-111 is purchased from DSM food ingredient portion; L.casein431 is purchased from Chr. Hansen A/S; Bb-02 is purchased from Danisco (China) Co., Ltd.
White granulated sugar meets GB317-2006 top grade standard, protein >=wt32% in skimmed milk power, fat≤wt1%, and each material performance index meets related quality criterion requirement.
Embodiment 1
1, composition of raw materials (see table 1):
Table 1 raw material and content
| Raw material | Mass percent (%) | |
| Skimmed milk power | Skim milk powder | 9.5 |
| Sugar | White granulated sugar | 7.0 |
| Coconut oil | 3.0 | |
| Leavening | SVV-111 | 0.002 |
| Water | Purify waste water | Mend to 100% |
2, preparation technology:
1) skimmed milk power, coconut oil and sugar are mixed with the water being preheated to 40 DEG C, 600 revs/min are stirred 20 minutes, mix;
2) 70 DEG C, 18MPa carries out homogeneous, sterilization 300 seconds at 110 DEG C, sterilized material is squeezed in milk surge tank and be cooled to 42 DEG C, inoculating starter SVV-111 (comprising streptococcus thermophilus and lactobacillus delbruockii subspecies bulgaricus), 42 DEG C of fermentations 6 littlely reach 75 ° of T up to acidity;
3) carry out sterile filling when temperature drops to 15 DEG C, be cooled to 6 DEG C, obtain final product.Testing index: protein content is 3.01%, fat content is 2.73%, and solid content is 18.21%.
Embodiment 2
1, composition of raw materials (see table 2):
Table 2 raw material and content
2, preparation technology:
1) skimmed milk power, coconut oil and sugar are mixed with the water being preheated to 40 DEG C, 600 revs/min are stirred 20 minutes, mix;
2) 70 DEG C, 18MPa carries out homogeneous, sterilization 300 seconds at 110 DEG C, sterilized material is squeezed in milk surge tank and be cooled to 42 DEG C, inoculating starter SVV-111 (comprising streptococcus thermophilus and lactobacillus delbruockii subspecies bulgaricus), L.casein431 (comprising Lactobacillus casei) and Bb-02 (comprising bifidobacterium bifidum), 42 DEG C of fermentations 6 littlely reach 75 ° of T up to acidity;
3) carry out sterile filling when temperature drops to 20 DEG C, be cooled to 2 DEG C, obtain final product, Testing index: protein content is 3.92%, fat content is 3.61%, and solid content is 21.96%.
Embodiment 3
1, composition of raw materials (see table 3):
Table 3 raw material and containing
2, preparation technology:
1) skimmed milk power, coconut oil and sugar are mixed with the water being preheated to 50 DEG C, 400 revs/min are stirred 40 minutes, mix;
2) 60 DEG C, 20MPa carries out homogeneous, at 95 DEG C, sterilization 360 seconds, squeezes into sterilized material in milk surge tank and is cooled to 38 DEG C, inoculating starter SVV-111, L.casein431 and Bb-02, and 38 DEG C of fermentations 5 are little reaches 70 ° of T up to acidity;
3) carry out sterile filling when temperature drops to 20 DEG C, be cooled to 2 DEG C, obtain final product, Testing index: protein content is 3%, fat content is 3%, and solid content is 16.5%.
Embodiment 4
1, composition of raw materials (see table 4):
Table 4 raw material and content
2, preparation technology:
1) skimmed milk power, coconut oil and sugar are mixed with the water being preheated to 40 DEG C, 600 revs/min are stirred 20 minutes, mix;
2) 80 DEG C, 18MPa carries out homogeneous, sterilization 300 seconds at 110 DEG C, squeezed into by sterilized material in milk surge tank and be cooled to 44 DEG C, inoculating starter SVV-111, L.casein431 and Bb-02 and probio breast Howaru, 44 DEG C of fermentations 6.5 littlely reach 85 ° of T up to acidity;
3) carry out sterile filling when temperature drops to 15 DEG C, be cooled to 2 DEG C, obtain final product, Testing index: protein content is 4%, fat content is 4%, and solid content is 22%.
Embodiment 5
1, composition of raw materials (see table 5):
Table 5 raw material and content
2, preparation technology:
1) skimmed milk power, coconut oil and sugar are mixed with the water being preheated to 40 DEG C, 600 revs/min are stirred 20 minutes, mix;
2) 80 DEG C, 18MPa carries out homogeneous, at 110 DEG C, sterilization 300 seconds, squeezes into sterilized material in milk surge tank and is cooled to 44 DEG C, inoculating starter SVV-111 and L.casein431, and 44 DEG C of fermentations 6.5 are little reaches 85 ° of T up to acidity;
3) carry out sterile filling when temperature drops to 15 DEG C, be cooled to 2 DEG C, obtain final product, Testing index: protein content is 4%, fat content is 4%, and solid content is 22%.
Embodiment 6
1, composition of raw materials (see table 6):
Table 6 raw material and content
2, preparation technology:
1) skimmed milk power, coconut oil and sugar are mixed with the water being preheated to 40 DEG C, 600 revs/min are stirred 20 minutes, mix;
2) 80 DEG C, 18MPa carries out homogeneous, at 110 DEG C, sterilization 300 seconds, squeezes into sterilized material in milk surge tank and is cooled to 44 DEG C, inoculating starter SVV-111 and Bb-02, and 44 DEG C of fermentations 6.5 are little reaches 85 ° of T up to acidity;
3) carry out sterile filling when temperature drops to 15 DEG C, be cooled to 2 DEG C, obtain final product, Testing index: protein content is 4%, fat content is 4%, and solid content is 22%.
Comparative example 1
1, composition of raw materials (see table 7):
Table 7 raw material and content
2, preparation technology:
1) skimmed milk power, coconut powder and sugar are mixed with the water being preheated to 40 DEG C, 600 revs/min are stirred 20 minutes, mix;
2) semi-finished product detect qualified after, in 70 DEG C, carry out homogeneous under 18MPa, at 110 DEG C, sterilization 300 seconds, squeezes into sterilized material in milk surge tank and is cooled to 42 DEG C, inoculating starter SVV-111, L.casein431 and Bb-02,42 DEG C of fermentations 6 littlely reach 75 ° of T up to acidity.
3) carry out sterile filling when temperature drops to 20 DEG C, be cooled to 2 DEG C, obtain final product, the qualified rear outbound of Testing index, protein content is 4.08%, and fat content is 2.6%, and solid content is 21.86%.
Comparative example 2
1, composition of raw materials (see table 8):
Table 8 raw material and content
2, preparation technology:
1) skimmed milk power, coconut palm slurry and sugar are mixed with the water being preheated to 40 DEG C, 600 revs/min are stirred 20 minutes, mix;
2) semi-finished product detect qualified after, in 70 DEG C, carry out homogeneous under 18MPa, at 110 DEG C, sterilization 300 seconds, squeezes into sterilized material in milk surge tank and is cooled to 42 DEG C, inoculating starter SVV-111, L.casein431 and Bb-02,42 DEG C of fermentations 6 littlely reach 75 ° of T up to acidity.
3) carry out sterile filling when temperature drops to 20 DEG C, be cooled to 2 DEG C, obtain final product, the qualified rear outbound of Testing index, protein content is 3.98%, and fat content is 0.92%, and solid content is 19.72%.
Effect example 1
Trial test mode: the coconut taste acidified milk of embodiment 1-6 and comparative example 1-2 gained is evaluated and tested, adopt the mode of blank marking, 8 are invited to judge the expert of experience by dairy products and 30 ordinary consumer form criticism group, evaluation score is carried out to 8 indexs such as the outward appearance tissue of product, rare denseness, tasty and refreshing degree, soft and smooth degree, sugariness, local flavor, product novelty degree and product customer satisfactions, adopt hundred-mark system point system, mark is higher, represent the best features of getting over product, Analyses Methods for Sensory Evaluation Results is in table 9.
Table 9 coconut taste acidified milk evaluation result
Embodiment 1 gained coconut taste acidified milk taste is salubrious, deeply likes by judging panel; Embodiment 2 gained sample coconut taste is strong, and structural state is fine and smooth, is applicable to the consumer liking stiff type; Smoothness toppled over by embodiment 3 gained sample, is rich in probio; Embodiment 4 gained sample masks the smell of mutton of goat milk with coconut palm perfume fully, make its local flavor and mouthfeel better; Embodiment 5 gained sample use section divides fructose to substitute white granulated sugar, can reach the effect of sour and sweet palatability equally; Embodiment 6 gained sample HFCS substitutes white granulated sugar, and sensory effects is outstanding equally.
In comparative example 1, the composition of coconut powder is fresh coconut extract (80%), maltodextrin, casein sodium, tricalcium phosphate, coconut palm slurry composition in comparative example 2 is coconut palm slurry, water, guar gum, sodium carboxymethylcellulose, polysorbate60, does not meet additive-free requirement of the present invention.
Should be understood that, after having read foregoing of the present invention, those skilled in the art can make various changes or modifications correlated condition of the present invention, these equivalent form of values fall within the application's appended claims limited range equally.
Claims (10)
1. the preparation method of a coconut taste acidified milk, it is characterized in that, its raw material comprises following component: 9.5%-12.5% skimmed milk power, 3.0%-4.5% coconut oil, 7.0%-8.0% sugar, 0.002%-0.0026% leavening and the water mended to 100%, and described percentage is the mass percent accounting for described raw material gross mass; In described skimmed milk power, protein content is not less than 32%, and fat content is no more than 1%, and described percentage is the mass percent accounting for described skimmed milk power gross mass; Described preparation method comprises the steps:
(1) described skimmed milk power, coconut oil, sugar and water are mixed, obtain mixed liquor;
(2) be 70-85 ° of T by step (1) described mixed liquor homogeneous, sterilization, cooling, the described ferment-fermented acidity to terminal of inoculation, obtain fermentation mixed liquor;
(3) filling, cooling, obtains described coconut taste acidified milk.
2. preparation method as claimed in claim 1, it is characterized in that, described skimmed milk power is skim milk powder or degreasing goat milk powder; The content of described skimmed milk power is for being 12.5%; Described coconut oil is 100% coconut oil pressed by colding pressing; And/or the content of described coconut oil is 3.0%-4.0%, and described percentage is the mass percent accounting for raw material gross mass.
3. preparation method as claimed in claim 1, is characterized in that, one or more for being selected from white granulated sugar, fructose and HFCS of described sugar; And/or the content of described sugar is 7.5%-8.0%; And/or described water is for purifying waste water, and described percentage is the mass percent accounting for raw material gross mass.
4. preparation method as claimed in claim 1, it is characterized in that, described leavening comprises streptococcus thermophilus (Streptococcusthermophilus) and lactobacillus delbruockii subspecies bulgaricus (Lactobacillusbulgaricus).
5. preparation method as claimed in claim 4, it is characterized in that, described leavening also comprises bifidobacterium bifidum (Bifidobacteriumbifidum) and/or Lactobacillus casei (Lactobacilluscasei).
6. preparation method as claimed in claim 1, it is characterized in that, the consumption of described leavening is raw material described in 0.0021%-0.0026%, and described percentage is the mass percent accounting for described raw material gross mass.
7. preparation method as claimed in claim 1, it is characterized in that, in described step (1), the time of described stirring is 20-40 minute; The rotating speed of described stirring is 400-600 rev/min; And/or the temperature of described stirring is 40-50 DEG C.
8. preparation method as claimed in claim 1, it is characterized in that, in described step (2), the temperature of described homogeneous is 60-80 DEG C; The pressure of described homogeneous is 18-20MP; The temperature of described sterilization is 95-110 DEG C; The time of described sterilization is 300-360 second; The temperature of described cooling is 38-44 DEG C; The temperature of described fermentation is 38-44 DEG C; The terminal acidity of described fermentation is 70-80 ° of T; And/or the method for described fermentation is the aseptic ferment tank with stirred yoghurt; In described step (3), described filling temperature is 15-20 DEG C; Described filling be sterile filling; And/or the temperature of described cooling is 2-6 DEG C.
9. a coconut taste acidified milk, it is characterized in that, its protein content is 3.0-4.0%, fat content is 2.7-4.0%, total solids content is 16.5-22%, it obtains according to such as preparation method according to any one of claim 1-8, and described percentage is the mass percent accounting for described coconut taste acidified milk gross mass.
10. coconut taste acidified milk as claimed in claim 9, it is characterized in that, its protein content is 3.9-4.0%, and fat content is 3.0-4.0%, and total solids content is 18.2-22%, and described percentage is the mass percent accounting for described coconut taste acidified milk gross mass.
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