CN111109363A - Additive-free fermented milk and preparation technology thereof - Google Patents
Additive-free fermented milk and preparation technology thereof Download PDFInfo
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- CN111109363A CN111109363A CN201911394626.4A CN201911394626A CN111109363A CN 111109363 A CN111109363 A CN 111109363A CN 201911394626 A CN201911394626 A CN 201911394626A CN 111109363 A CN111109363 A CN 111109363A
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- 235000015140 cultured milk Nutrition 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title abstract description 6
- 238000005516 engineering process Methods 0.000 title description 2
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 32
- 239000000463 material Substances 0.000 claims abstract description 31
- 238000004821 distillation Methods 0.000 claims abstract description 29
- 238000009833 condensation Methods 0.000 claims abstract description 22
- 230000005494 condensation Effects 0.000 claims abstract description 22
- 238000000034 method Methods 0.000 claims abstract description 22
- 238000001816 cooling Methods 0.000 claims abstract description 19
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 238000000855 fermentation Methods 0.000 claims abstract description 11
- 230000004151 fermentation Effects 0.000 claims abstract description 11
- 239000007788 liquid Substances 0.000 claims abstract description 8
- 238000007514 turning Methods 0.000 claims abstract description 8
- 235000020247 cow milk Nutrition 0.000 claims abstract description 5
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 7
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 7
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 7
- 238000001704 evaporation Methods 0.000 claims description 7
- 230000008020 evaporation Effects 0.000 claims description 7
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 7
- 235000004936 Bromus mango Nutrition 0.000 claims description 5
- 240000007228 Mangifera indica Species 0.000 claims description 5
- 235000014826 Mangifera indica Nutrition 0.000 claims description 5
- 235000009184 Spondias indica Nutrition 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 4
- 240000009088 Fragaria x ananassa Species 0.000 claims description 4
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 4
- 240000000851 Vaccinium corymbosum Species 0.000 claims description 4
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 4
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 4
- 235000021014 blueberries Nutrition 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
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- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 3
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 3
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 3
- 241000533293 Sesbania emerus Species 0.000 claims description 3
- 239000003795 chemical substances by application Substances 0.000 claims description 3
- 238000000265 homogenisation Methods 0.000 claims description 3
- 229940017800 lactobacillus casei Drugs 0.000 claims description 3
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 3
- 241000186840 Lactobacillus fermentum Species 0.000 claims description 2
- 240000002605 Lactobacillus helveticus Species 0.000 claims description 2
- 235000013967 Lactobacillus helveticus Nutrition 0.000 claims description 2
- 241000186605 Lactobacillus paracasei Species 0.000 claims description 2
- 244000057717 Streptococcus lactis Species 0.000 claims description 2
- 235000014897 Streptococcus lactis Nutrition 0.000 claims description 2
- 229940012969 lactobacillus fermentum Drugs 0.000 claims description 2
- 229940054346 lactobacillus helveticus Drugs 0.000 claims description 2
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- 238000004519 manufacturing process Methods 0.000 claims 7
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- 239000000049 pigment Substances 0.000 abstract description 5
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- 238000011156 evaluation Methods 0.000 description 4
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/143—Fermentum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/147—Helveticus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/157—Lactis
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/165—Paracasei
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention provides an additive-free fermented milk and a preparation method thereof. The method comprises the following steps: (1) processing the fruit material by a distillation and condensation process, and collecting condensate; (2) dissolving the condensate obtained in the step (1) in cow milk, concentrating, homogenizing, sterilizing and cooling; (3) and (3) adding a leavening agent into the feed liquid obtained in the step (2) for fermentation, cooling, turning over the cylinder and stirring to obtain the product. The fermented milk has pleasant jam flavor, no essence, no pigment, and no thickener.
Description
Technical Field
The invention relates to the technical field of dairy processing, in particular to non-additive fermented milk and a preparation method thereof.
Background
The fermented milk is a sour-sweet delicious food prepared by taking cow milk as a main raw material, adding white granulated sugar and a thickening agent as auxiliary materials, and then carrying out processes of homogenization, sterilization, cooling, fermentation, filling and the like. In order to improve the texture and flavor of the fermented milk in the existing market and avoid the phenomena of whey precipitation in shelf life and the like, the function is achieved by adding food additives which are chemically synthesized or physically modified, particularly, the fermented milk in China starts late and is affected by serious shortage of milk sources and dairy cow varieties and environmental conditions, the milk solid content of cow milk is far lower than the international level, the fermented milk without additives is thin in texture and insufficient in milk flavor, and the problem is solved by using a large amount of food additives such as thickening agents, essence and the like in the current commercial fermented milk. The addition of the essence endows the product with strong milk flavor, and the addition of the pigment endows part of the fermented milk with different colors. However, due to the frequent illegal use of additives in recent years, consumers are very sensitive to additives such as thickeners, perfumes, pigments, preservatives, etc., and there is an urgent need for fermented dairy products with minimal ingredients and cleanest labels.
Disclosure of Invention
The invention aims to solve the technical problem of providing the additive-free fermented milk and the preparation method thereof. The fermented milk has pleasant jam flavor, no essence, no pigment, and no thickener.
In order to achieve the purpose, the invention adopts the following steps:
(1) processing the fruit material by a distillation and condensation process, and collecting condensate;
(2) dissolving the condensate obtained in the step (1) in cow milk, concentrating, homogenizing, sterilizing and cooling;
(3) and (3) adding a leavening agent into the feed liquid obtained in the step (2) for fermentation, cooling, turning over the cylinder and stirring to obtain the product.
The fruit material is all from the conventional raw materials in the field, and can be one or more of coffee beans, strawberry jam, mango jam, matcha jam, blueberries and red dates, and is preferably in the form of powder, paste or pulp. When the fruit material is in a paste or pulp state, the fruit material can be directly heated, when the fruit material is in a powder state, the fruit material is heated after being dissolved in drinking water, the water adding ratio is 2:1, and the ratio is a weight ratio.
The distillation and condensation process is to collect the condensate of the fruit material by heating the fruit material. When the fruit material is sauce or pulp, the fruit material can be directly distilled and condensed; when the fruit material is powdery, adding water into the powdery fruit material for mixing, and distilling and condensing the mixture; the adding ratio of the water to the fruit materials is 2:1, and the ratio is a weight ratio. The distillation is selected from atmospheric distillation, vacuum distillation, and pressure distillation. The distillation condensation process is carried out by including a heated distillation unit (bottom) and a cryocondensation unit (top). Heating means include, but are not limited to, water bath heating, oil bath heating, electrical heating, jacket heating, steam heating. When the heating mode is selected from water bath heating, the distillation is preferably reduced pressure distillation or atmospheric distillation, the distillation temperature is preferably 60-90 ℃, the condensation mode is preferably 10-20 ℃ circulating water temperature control, and the condensation temperature is 15-25 ℃. When the heating mode is selected from steam heating, the distillation is preferably pressure distillation or normal pressure distillation, the distillation temperature is preferably 100-130 ℃, the condensation mode is preferably circulating water temperature control of 10-20 ℃, and the condensation temperature is 10-25 ℃.
In the step (1), the distillation condensation conditions are preferably that the distillation temperature is 60-130 ℃ and the condensation temperature is 10-25 ℃.
In the step (2), the ratio of the fruit material condensate to the milk is 1:5-2: 5; the concentration is double-effect vacuum concentration, the vacuum degree is 7.2-8.3bar, the evaporation boiling point is 60-70 ℃, and the preferable ratio of the concentration front to the concentration back of the milk is 1.2-1.4: 1 (mass ratio); the homogenizing condition is preferably 18-20Mpa, and the homogenizing is completed at 50-60 ℃ for 5-10 min; the sterilization treatment is heat sterilization, and the sterilization condition is preferably 80-90 ℃ and 5-10 min; the cooling temperature is preferably 35 to 45 ℃.
In the step (3), the leaven is conventional strains in the field, and is lactobacillus bulgaricus and streptococcus thermophilus, preferably, one or more of lactobacillus plantarum, lactobacillus casei, lactobacillus fermentum, lactobacillus helveticus, lactobacillus paracasei and lactococcus lactis can be added at the same time, and the addition amount is preferably 1 × 106cfu/g-5×107cfu/g。
The fermentation temperature is the temperature for proliferating the fermentation strains in the concentrated milk, preferably the fermentation temperature is 32-45 ℃, and more preferably the fermentation temperature is 35-42 ℃.
On the basis of the common knowledge in the field, the above preferred conditions can be combined randomly to obtain the preferred embodiments of the invention.
The additive-free fermented milk disclosed by the invention does not contain additives, only contains milk solids such as high-content milk protein and the like, and contains rich jam flavor, so that the defects of thin texture and insufficient flavor of the existing additive-free fermented milk are overcome, the additive-free fermented milk is beneficial to being eaten by consumers, meanwhile, the application of artificial synthetic additives such as thickening agents, essence pigments and the like in the fermented milk products is reduced, and the healthy diet requirements are met.
Detailed Description
The following detailed description of embodiments of the present invention is given in conjunction with examples, but it will be understood by those skilled in the art that the following examples are only for illustrating the present invention and should not be construed as limiting the scope of the present invention.
Example 1
(1) Treating chocolate sauce by distillation and condensation process at 130 deg.C under pressure and 20 deg.C, and collecting condensate.
(2) Dissolving 25mL of the condensate obtained in the step (1) in 100mL of milk, and concentrating by a double-effect falling film concentration process at the evaporation boiling point of 60 ℃ under the vacuum degree of 8.3bar according to the ratio of 1.3: 1 to obtain concentrated milk with the protein content of 3.3% and the fat content of 3.6%; homogenizing at 50 deg.C and 20 MPa; sterilizing at 90 deg.C for 10min, and cooling to 45 deg.C;
(3) adding a leaven into the feed liquid obtained in the step (2), wherein the leaven is lactobacillus bulgaricus 5 multiplied by 106cfu/g, Streptococcus thermophilus 5X 106cfu/g; fermenting at 42 ℃ until the final acidity reaches 75 DEG T; turning over the cylinder and cooling to 20 ℃; and (5) filling and refrigerating to obtain the additive-free fermented milk.
Example 2
(1) Processing mango jam by using a distillation and condensation process, wherein the reduced pressure distillation temperature is 100 ℃, the condensation temperature is 10 ℃, and collecting condensate.
(2) Dissolving 20mL of the condensate obtained in the step (1) in 100mL of milk, and concentrating by a double-effect falling film concentration process at the evaporation boiling point of 70 ℃ under the vacuum degree of 7.2bar according to the ratio of 1.2: 1 to obtain concentrated milk with the protein content of 3.2% and the fat content of 3.5%; homogenizing at 60 deg.C and 18 MPa; sterilizing at 90 deg.C for 5min, and cooling to 35 deg.C;
(3) adding a fermentation agent into the feed liquid obtained in the step (2), wherein the fermentation agent is lactobacillus bulgaricus 3 multiplied by 107cfu/g, Streptococcus thermophilus 3X 107cfu/g; fermenting at 40 ℃ until the final acidity reaches 70 DEG T; turning over the cylinder and cooling to 22 ℃; and (5) filling and refrigerating to obtain the additive-free fermented milk.
Example 3
(1) And (3) treating the strawberry jam by using a distillation and condensation process, wherein the reduced pressure distillation temperature is 110 ℃, the condensation temperature is 15 ℃, and collecting condensate.
(2) Dissolving 30mL of the condensate obtained in the step (1) in 100mL of milk, and concentrating by a double-effect falling film concentration process at the evaporation boiling point of 65 ℃ under the vacuum degree of 7bar according to the ratio of 1.4: 1 to obtain concentrated milk with the protein content of 3.5% and the fat content of 4%; homogenizing at 60 deg.C and 18 MPa; sterilizing at 85 deg.C for 10min, and cooling to 40 deg.C;
(3) adding a leaven into the feed liquid obtained in the step (2), wherein the leaven is lactobacillus bulgaricus 5 multiplied by 108cfu/g, Streptococcus thermophilus 5X 108cfu/g; fermenting at 40 ℃ until the final acidity reaches 75 DEG T; turning over the cylinder and cooling to 16 ℃; and (5) filling and refrigerating to obtain the additive-free fermented milk.
Example 4
(1) Processing the matcha sauce by using a distillation and condensation process, pressurizing and distilling at 120 ℃, condensing at 10 ℃, and collecting condensate.
(2) Dissolving 40mL of the condensate obtained in the step (1) in 110mL of milk, and concentrating by a double-effect falling film concentration process at a vacuum degree of 8bar and an evaporation boiling point of 63 ℃ according to a ratio of 1.2: 1 to obtain concentrated milk with a protein content of 3.1% and a fat content of 3.4%; homogenizing at 60 deg.C and 20 MPa; sterilizing at 80 deg.C for 10min, and cooling to 42 deg.C;
(3) adding a leaven into the feed liquid obtained in the step (2), wherein the leaven is lactobacillus bulgaricus 4 multiplied by 107cfu/g, Streptococcus thermophilus 4X 107cfu/g; fermenting at 42 ℃ until the final acidity reaches 70 DEG T; turning over the cylinder and cooling to 22 ℃; and (5) filling and refrigerating to obtain the additive-free fermented milk.
Example 5
(1) Treating blueberry and red date paste by using a distillation and condensation process, wherein the distillation temperature is 100 ℃ under normal pressure, the condensation temperature is 20 ℃, and collecting condensate.
(2) Dissolving 20mL of the condensate obtained in the step (1) in 50mL of milk, and concentrating by a double-effect falling film concentration process at the evaporation boiling point of 68 ℃ under the vacuum degree of 7.5bar according to the ratio of 1.4: 1 to obtain concentrated milk with the protein content of 3.4% and the fat content of 3.8%; homogenizing at 55 deg.C and 19 MPa; sterilizing at 85 deg.C for 5min, and cooling to 38 deg.C;
(3) adding a leaven to the feed liquid obtained in step (2), and fermentingThe ferment is Lactobacillus bulgaricus 3 × 107cfu/g, Streptococcus thermophilus 3X 107cfu/g, Lactobacillus plantarum 5X 107cfu/g, Lactobacillus casei 5X 107cfu/g; fermenting at 42 ℃ until the final acidity reaches 70 DEG T; turning over the cylinder and cooling to 20 ℃; and (5) filling and refrigerating to obtain the additive-free fermented milk.
Comparative example 1
Step (1) was omitted and the remaining processing conditions were the same as in example 1.
Comparative example 2
Alternatively, the mango pulp is heated to 80 ℃, kept for 5min and cooled to 30 ℃; the remaining processing conditions were the same as in example 2.
Comparative example 3
Step (2) was carried out without concentration and homogenization, and the remaining conditions were the same as in example 3.
The sensory evaluation results of comparative examples 1 to 5 and comparative examples 1 to 3 were shown in Table 1, and the results are shown in Table 2, using a 10-point scale for comparison.
TABLE 1 Ice cream sensory evaluation rules
| Evaluation index | Fine rule of assessment |
| Color and luster | Is white or creamy yellow, uniform and consistent |
| Tissue of | Fine, smooth and even |
| Smell(s) | Pleasant fruity and milk flavors |
| Taste of the product | Has the milk flavor inherent in milk, obvious fruit flavor and no peculiar smell, |
TABLE 2 sensory evaluation results of the different examples
It can be seen from comparison between example 1 and comparative example 1, and between example 2 and comparative example 2 that the color and texture of the non-additive fermented milk obtained by the preparation method of the present invention are not significantly different from those of the conventional non-additive fermented milk, but the taste and smell are significantly improved. Compared with the yoghourt without the added fruit particles, the yoghourt has no obvious difference, but the risk of microbial contamination is greatly reduced.
Claims (15)
1. A fermented milk is characterized in that raw materials for preparing the fermented milk comprise fruit material condensate, wherein the fruit material condensate is collected by distilling and condensing fruit materials;
the fruit material is selected from one or more of coffee bean, strawberry jam, mango jam, matcha jam, blueberry and red date;
the fruit material is in the form of powder, paste or pulp.
2. The fermented milk according to claim 1, wherein the raw materials for preparing the fermented milk comprise fruit material condensate, milk and a leaven.
3. Fermented milk according to claim 1, wherein the distillative condensation process is carried out by heating the fruit material to collect the condensate.
4. Fermented milk according to claim 1, wherein the distillation condensation has a distillation temperature of 60-130 ℃ and a condensation temperature of 10-25 ℃.
5. Fermented milk according to claim 2, wherein the ratio of fruit condensate to milk is 1:5-2: 5.
6. A method of preparing fermented milk comprising the steps of:
(1) processing the fruit material by a distillation and condensation process, and collecting condensate;
(2) dissolving the condensate obtained in the step (1) in cow milk, concentrating, homogenizing, sterilizing and cooling;
(3) and (3) adding a leavening agent into the feed liquid obtained in the step (2) for fermentation, cooling, turning over the cylinder and stirring.
7. A method of preparing fermented milk according to claim 6, wherein the fruit material is selected from one or more of coffee bean, strawberry jam, mango jam, matcha jam, blueberry, red date.
8. The method for producing fermented milk according to claim 6, wherein the fruit material in step (1) is in the form of powder, paste or pulp, and when the fruit material is in the form of paste or pulp, the fruit material is directly heated to be distilled and condensed; when the fruit material is powdery, adding water into the powdery fruit material for mixing, and distilling and condensing the mixture; the adding ratio of the water to the fruit material is 2:1, and the ratio is a weight ratio.
9. The method for producing fermented milk according to claim 6, wherein the distilling and condensing process in step (1) has a distilling temperature of 60 to 130 ℃ and a condensing temperature of 10 to 25 ℃.
10. The method for producing fermented milk according to claim 6, wherein the concentration in the step (2) is double-effect vacuum concentration, the vacuum degree is 7.2-8.3bar, the evaporation boiling point is 60-70 ℃, and the mass ratio of the milk before and after concentration is 1.2-1.4: 1.
11. the method for producing fermented milk according to claim 6, wherein the homogenization in the step (2) is carried out under 18-20MPa at 50-60 ℃ for 5-10 min.
12. The method for producing fermented milk according to claim 6, wherein the sterilization conditions in the step (2) are 80-90 ℃ for 5-10min, and the cooling temperature is 35-45 ℃.
13. The method of producing fermented milk according to claim 6, wherein the starter in step (3) is one or more of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus plantarum, Lactobacillus casei, Lactobacillus fermentum, Lactobacillus helveticus, Lactobacillus paracasei, and lactococcus lactis.
14. The method for producing fermented milk according to claim 6, wherein the amount of the fermentation agent added in step (3) is 1X 106cfu/g-5×107cfu/g。
15. Fermented milk produced according to the method for producing fermented milk according to any one of claims 6-14.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911394626.4A CN111109363A (en) | 2019-12-30 | 2019-12-30 | Additive-free fermented milk and preparation technology thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911394626.4A CN111109363A (en) | 2019-12-30 | 2019-12-30 | Additive-free fermented milk and preparation technology thereof |
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| GB1197257A (en) * | 1968-05-22 | 1970-07-01 | Seiji Kuwabara | Fermented Milk |
| US20100196534A1 (en) * | 2007-07-13 | 2010-08-05 | Fonterra Co-Operative Group Limited | Dairy product and process |
| CN102948478A (en) * | 2011-08-16 | 2013-03-06 | 光明乳业股份有限公司 | Coffee yoghurt and preparation method thereof |
| CN103385299A (en) * | 2013-08-09 | 2013-11-13 | 光明乳业股份有限公司 | No-additive fruit-grain yogurt and preparation method thereof |
| WO2015146147A1 (en) * | 2014-03-24 | 2015-10-01 | 株式会社明治 | Collagen-containing fermented milk and method for producing same |
| CN105519669A (en) * | 2014-09-28 | 2016-04-27 | 内蒙古伊利实业集团股份有限公司 | Applications of lycopene in promotion of yogurt fermentation and maintaining of stability of viable count within yogurt shelf life |
| CN106009763A (en) * | 2016-05-25 | 2016-10-12 | 华南理工大学 | Method for extracting natural red pigment from pitaya and application thereof |
| CN106720378A (en) * | 2016-12-05 | 2017-05-31 | 吉林大学 | A kind of preparation method of panaxan's Yoghourt blueberry chewable tablet |
| CN109588487A (en) * | 2019-01-23 | 2019-04-09 | 江西蒙山乳业有限公司 | A kind of Chinese date yoghourt and preparation method thereof of protein content 2.3% |
| CN110063402A (en) * | 2019-05-17 | 2019-07-30 | 齐鲁理工学院 | A kind of blueberry Yoghourt ice cream and preparation method |
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Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1197257A (en) * | 1968-05-22 | 1970-07-01 | Seiji Kuwabara | Fermented Milk |
| US20100196534A1 (en) * | 2007-07-13 | 2010-08-05 | Fonterra Co-Operative Group Limited | Dairy product and process |
| CN102948478A (en) * | 2011-08-16 | 2013-03-06 | 光明乳业股份有限公司 | Coffee yoghurt and preparation method thereof |
| CN103385299A (en) * | 2013-08-09 | 2013-11-13 | 光明乳业股份有限公司 | No-additive fruit-grain yogurt and preparation method thereof |
| WO2015146147A1 (en) * | 2014-03-24 | 2015-10-01 | 株式会社明治 | Collagen-containing fermented milk and method for producing same |
| CN105519669A (en) * | 2014-09-28 | 2016-04-27 | 内蒙古伊利实业集团股份有限公司 | Applications of lycopene in promotion of yogurt fermentation and maintaining of stability of viable count within yogurt shelf life |
| CN106009763A (en) * | 2016-05-25 | 2016-10-12 | 华南理工大学 | Method for extracting natural red pigment from pitaya and application thereof |
| CN106720378A (en) * | 2016-12-05 | 2017-05-31 | 吉林大学 | A kind of preparation method of panaxan's Yoghourt blueberry chewable tablet |
| CN109588487A (en) * | 2019-01-23 | 2019-04-09 | 江西蒙山乳业有限公司 | A kind of Chinese date yoghourt and preparation method thereof of protein content 2.3% |
| CN110063402A (en) * | 2019-05-17 | 2019-07-30 | 齐鲁理工学院 | A kind of blueberry Yoghourt ice cream and preparation method |
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