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CN114375998A - Pasteurized fermented milk and preparation method thereof - Google Patents

Pasteurized fermented milk and preparation method thereof Download PDF

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Publication number
CN114375998A
CN114375998A CN202210111328.5A CN202210111328A CN114375998A CN 114375998 A CN114375998 A CN 114375998A CN 202210111328 A CN202210111328 A CN 202210111328A CN 114375998 A CN114375998 A CN 114375998A
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Prior art keywords
fermented milk
pasteurized
pasteurized fermented
milk
preparation
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CN202210111328.5A
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Chinese (zh)
Inventor
华宝珍
马成杰
王琨
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Bright Dairy and Food Co Ltd
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Bright Dairy and Food Co Ltd
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Priority to CN202210111328.5A priority Critical patent/CN114375998A/en
Publication of CN114375998A publication Critical patent/CN114375998A/en
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    • 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
    • A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
    • 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
    • A23C7/00—Other dairy technology
    • A23C7/04—Removing unwanted substances other than lactose or milk proteins from milk
    • 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
    • A23C9/137—Thickening substances
    • 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
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/249—Thermophilus

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Dairy Products (AREA)

Abstract

本发明公开了巴氏杀菌发酵乳及其制备方法，该方法包括以下步骤：(1)按照配比称取增稠剂、甜味剂等配料；(2)将步骤(1)所述配料加入原料乳中混匀，得到料液A；(3)将料液A均质；(4)对经过(3)的均质处理后的料液A进行巴氏杀菌，冷却后得到巴氏杀菌发酵乳基；(5)按配比向步骤(4)得到的巴氏杀菌发酵乳基中加入乳酸菌冻干菌粉，保温发酵、冷却，得到巴氏杀菌发酵乳半成品；(6)向步骤(5)得到的发酵乳半成品添加或不添加果酱或果汁后灌装，冷藏后熟12‑24小时以上，得到巴氏杀菌发酵乳成品。上述制备方法得到的发酵乳保留了更多原料乳中的维生素及生物活性物质，从根本上提高了发酵乳的营养。The invention discloses pasteurized fermented milk and a preparation method thereof. The method comprises the following steps: (1) weighing ingredients such as thickeners and sweeteners according to the proportions; (2) adding the ingredients in step (1) into (3) homogenizing the material liquid A; (4) performing pasteurization on the material liquid A after the homogenization treatment in (3), and cooling to obtain pasteurization fermentation Milk base; (5) adding lactic acid bacteria freeze-dried bacteria powder to the pasteurized fermented milk base obtained in step (4) by proportioning, heat preservation fermentation, cooling, to obtain pasteurized fermented milk semi-finished product; (6) to step (5) The obtained semi-finished fermented milk is filled with or without jam or fruit juice, and then refrigerated and cooked for more than 12-24 hours to obtain a pasteurized fermented milk product. The fermented milk obtained by the above preparation method retains more vitamins and biologically active substances in the raw milk, and fundamentally improves the nutrition of the fermented milk.

Description

Pasteurized fermented milk and preparation method thereof
Technical Field
The invention belongs to the field of food manufacturing, and particularly relates to pasteurized fermented milk and a preparation method thereof.
Background
Cow's milk is known as "nearly perfect food" and contains not only essential nutrients such as protein, fat, carbohydrate (lactose), mineral elements, vitamins, etc. required by human body, but also hundreds of bioactive substances with small content and great effect, such as immunoglobulin, lactoferrin, glycomacropeptide, insulin-like growth factor, lactoperoxidase, lysozyme, etc. They have a series of physiological activity functions and have important significance in maintaining human health and resisting diseases. The pasteurization treatment of the fresh milk is generally accepted as a safe and mildest treatment mode which can retain trace nutrient components and active substances in the fresh milk to the maximum extent. The fermented milk is a traditional fermented milk product, has rich nutrient components and unique flavor, and is always popular with consumers. The heat treatment process of the fermented milk adopts a treatment mode of 90-95 ℃ and 5-10min both in domestic and international dairy product association documents, under the treatment condition, all microorganisms except a small amount of spores can be killed, whey protein is completely denatured, active ingredients lose activity, but the whey protein and casein can form a whey protein-casein compound, the water binding capacity of the protein can be enhanced, and the increase of the viscosity of the yogurt is facilitated, so the heat treatment condition can completely eliminate the risk of fermentation failure caused by mixed bacteria fermentation, and the fermented milk has excellent texture, which is the reason for selecting the sterilization condition in the production of fermented milk all the time. However, as society develops, consumers have higher quality requirements for food, manufacturers also need to push more effective products, and the development of industrial technology provides conditions for higher production requirements: scientific management of pasture, timely cold chain preservation and transportation, factory condition formula sterilization backflow setting, high-efficient heat exchanger, precision control device, sealed fermentation cylinder, clean facility of disinfecting of various environment, negative pressure filling storehouse etc. modern factory has enough condition production pasteurized fermented milk, pasteurized fermented milk adopts pasteurization, under the condition of destroying raw materials milk nutrition as far as possible, provides safe high-quality fermented milk, and the consumer can understand, and the micronutrient is abundanter, the more raw materials of active ingredient can make more profitable product.
Disclosure of Invention
In order to meet the production of enterprises and the living needs of people, the invention provides a brand-new preparation method of pasteurized fermented milk with high nutritional activity.
Specifically, in one aspect, a preparation method of pasteurized fermented milk is provided, which comprises the following steps:
(1) weighing ingredients according to a ratio, wherein the ingredients comprise a thickening agent and a sweetening agent;
(2) adding the ingredients in the step (1) into raw milk one by one and uniformly mixing to obtain feed liquid A;
(3) homogenizing the feed liquid A to obtain homogenized feed liquid A;
(4) carrying out pasteurization and cooling on the homogenized feed liquid A obtained in the step (3) to obtain pasteurized fermented milk base;
(5) adding lactic acid bacteria freeze-dried bacteria powder into the pasteurized fermented milk base obtained in the step (4) according to the proportion under the aseptic condition, and carrying out heat preservation fermentation and cooling to obtain a pasteurized fermented milk semi-finished product;
(6) filling and refrigerating the pasteurized fermented milk semi-finished product obtained in the step (5) for more than 12-24 hours to obtain a pasteurized fermented milk finished product;
wherein the weight ratio is as follows: 80-99.998 parts of raw milk, 0-1.5 parts of thickening agent, 0-10 parts of sweetening agent and 0.002-0.008 parts of lactic acid bacteria freeze-dried powder;
the raw milk is selected from cow milk or goat milk, preferably fresh cow milk or fresh goat milk.
Further, the ingredients in the step (1) also comprise 0-1.5 parts of starch substances;
further, the total colony number of the raw milk in the step (2) is less than or equal to 1 multiplied by 105CFU/ml and somatic cell number less than or equal to 30 ten thousand/ml to ensure the smooth fermentation.
Further, 5-10 parts of jam or fruit juice is added or not added to the pasteurized fermented milk semi-finished product obtained in the step (5).
In another aspect of the invention, a pasteurized fermented milk is provided, which is prepared by any one of the preparation methods of the pasteurized fermented milk.
According to the technical scheme, raw milk such as raw milk is pasteurized, the sterilization mode of the traditional fermented milk is changed, and the fermented milk base with more micronutrients and active substances is obtained.
Detailed Description
In order to more clearly illustrate the technical solution of the present invention, the technical solution of the present invention will be further illustrated with reference to the following specific embodiments:
in a particular embodiment, a method for the preparation of pasteurized fermented milk is provided, comprising the following steps:
(1) weighing ingredients according to a ratio, wherein the ingredients comprise a thickening agent and a sweetening agent;
(2) adding the ingredients in the step (1) into raw milk one by one and uniformly mixing to obtain feed liquid A;
(3) homogenizing the feed liquid A to obtain homogenized feed liquid A;
(4) carrying out pasteurization and cooling on the homogenized feed liquid A obtained in the step (3) to obtain pasteurized fermented milk base;
(5) adding lactic acid bacteria freeze-dried bacteria powder into the pasteurized fermented milk base obtained in the step (4) according to the proportion under the aseptic condition, and carrying out heat preservation fermentation and cooling to obtain a pasteurized fermented milk semi-finished product;
(6) filling and refrigerating the pasteurized fermented milk semi-finished product obtained in the step (5) to obtain a pasteurized fermented milk finished product;
wherein the weight ratio is as follows: 80-99.998 parts of raw milk, 0-1.5 parts of thickening agent, 0-10 parts of sweetening agent and 0.002-0.008 parts of lactic acid bacteria freeze-dried powder;
the raw milk is selected from cow milk or goat milk, preferably fresh cow milk or fresh goat milk.
Further, the ingredients in the step (1) also comprise 0-1.5 parts of starch substances;
further, the total colony number of the raw milk in the step (2) is less than or equal to 1 multiplied by 105CFU/ml and somatic cell number less than or equal to 30 ten thousand/ml to ensure the smooth fermentation.
Further, in the step (2), the temperature required for uniformly mixing the raw milk and the ingredients is 40-55 ℃, and stirring is circulated for 20-25 min;
further, in the step (3), the temperature of the feed liquid A is 50-65 ℃ during homogenization, and the homogenization pressure is 15-25 MPa;
further, in the step (4), the pasteurization temperature is 72-75 ℃, the sterilization time is 15-20s, and the pasteurized feed liquid obtained after sterilization is cooled to 35-45 ℃.
Further, in the step (5), the freeze-dried powder of lactic acid bacteria is selected from one or a mixture of more than two of freeze-dried powder of lactobacillus bulgaricus, freeze-dried powder of streptococcus thermophilus, freeze-dried powder of lactobacillus acidophilus and freeze-dried powder of lactobacillus casei
Further, adding lactobacillus lyophilized powder, stirring for 3-5min, mixing, standing, fermenting at 35-45 deg.C until acidity reaches 70-80 ° T, or fermenting for 5-8 hr, stirring, turning over, and cooling to 15-25 deg.C to obtain pasteurized fermented milk semi-finished product;
further, in the step (6), 5-10 parts of jam or fruit juice is added or not added into the pasteurized fermented milk semi-finished product obtained in the step (5), the semi-finished product is filled under clean conditions, and the semi-finished product is transferred to a cold storage at 2-6 ℃ as soon as possible and then is refrigerated and ripened for more than 12-24 hours to obtain the pasteurized fermented milk finished product.
In the preparation method, the pasteurized fermented milk has simple working procedure and convenient treatment, can be directly produced by using the traditional fermented milk production equipment, has low processing degree, saves energy, has good product flavor and high nutrition, and has application value and prospect.
Further, in the step (1), the thickening agent is one or more than two of acacia gum, carrageenan, pectin, agar, alginic acid gum, tamarind gum, chitin, abelmoschus manihot gum, flaxseed gum, sesbania gum, guar gum, locust bean gum and xanthan gum; preferably one or more than two of acacia, carrageenan and pectin, preferably one or more than two of acacia, carrageenan, pectin and agar; more preferably agar.
Further, in the step (1), the sweetener is preferably selected from one or more of white granulated sugar, glucose and fructose, and a functional sweet substance L-arabinose can be selected, or sugar alcohols for reducing energy generation can be selected, or a high-sweetness sweetener can be selected; more preferably, the sugar is selected from more than one of white granulated sugar, glucose and functional sweet substances; the most preferable is one or two of white granulated sugar, glucose and fructose. The sweetness of the sweetener is calculated by white granulated sugar, and the sugar accounts for 5-9 parts of the mixed material liquid by mass percent; more preferably 7 to 8 parts; the most preferable amount is 7 parts. When the sweetener is aspartame, acesulfame potassium and other limited raw materials, the adding amount of the sweetener does not exceed the adding amount specified by the national standard GB 2760 food additive.
Further, in the step (2), the fresh milk is heated to 40-55 ℃, preferably 45-55 ℃, and most preferably 45-50 ℃.
Further, in the step (3), the homogenizing pressure is preferably 15-25 MPa; more preferably 17-20 MPa; the optimum is 20 MPa. The homogenizing temperature is preferably 50-70 deg.C; more preferably 60-70 deg.C; the optimum is 60-65 ℃.
In the step (4), the pasteurization temperature is preferably 72-75 ℃, and more preferably 74-75 ℃; most preferably 75 deg.C. The sterilization time is preferably 15-20s, more preferably 15-18s, and most preferably 15-16 s.
In step (4), after sterilization, a cooling step is further included, preferably by sheet or sandwiched tube, preferably at a temperature of 35-45 deg.C, more preferably 37-42 deg.C, most preferably 40-42 deg.C.
Further, in the step (5), the addition amount of the lactic acid bacteria strain is preferably 0.002-0.008 parts, and most preferably 0.003-0.004 parts by mass of the pasteurized feed liquid prepared under the condition of the step (4).
In the step (5), the acidity of the fermentation end point is preferably 70-80 DEG T, and most preferably 70-75 DEG T.
In the step (5), the cylinder turning cooling temperature is preferably 15-25 ℃, and most preferably 18-20 ℃.
Further, in the step (6), the filled product needs to be placed in a cold storage with the temperature of 2-10 ℃ in time, and the temperature of the cold storage is 2-5 ℃ optimally.
In another embodiment, there is provided a pasteurized fermented milk produced by any one of the above-described methods for producing a pasteurized fermented milk.
The above embodiments are further illustrated by the following examples. The fresh cow milk is selected from milk of an ecological pasture in east and west lakes of Wuhan city in the Guangming Dairy industry, the pectin is purchased from danisc, the white granulated sugar is purchased from Guangxi Bowen GmbH, the agar is purchased from Qingdao Libanda food additive GmbH, the maltitol is purchased from Shandong Fuxin Biotech GmbH, the glucose is purchased from Shandong Biotech GmbH, the aspartame is produced from Japanese monosodium glutamate, and the lactobacillus lyophilized powder is purchased from danisc (China) GmbH. Experimental methods without specific conditions noted in the following examples, selected according to conventional methods and conditions, or according to commercial instructions; reagents, strains and laboratory instruments not specifically described are commercially available.
Example 1
A preparation method of pasteurized fermented milk comprises the following steps:
(1) accurately weighing 0.12 part of pectin, 0.02 part of agar, 4 parts of white granulated sugar, 1.5 parts of glucose and 0.008 part of aspartame;
(2) adding 94.349 parts of 45 ℃ fresh milk into the material in the step (1), circularly stirring for 25min, and uniformly mixing to obtain feed liquid A1;
(3) pumping the material liquid A1 by a material pump, preheating to 55 ℃, entering a homogenizer, and homogenizing under the pressure of 16 MPa;
(4) sterilizing at 75 deg.C for 15s to obtain sterilized feed liquid; cooling to 40-42 deg.C to obtain pasteurized fermented milk base;
(5) adding 0.003 part of lactic acid bacteria freeze-dried powder to the pasteurized fermented milk base prepared in the step (4) under aseptic conditions; stirring for 3min, mixing, standing, fermenting at 35 deg.C for 6 hr to 71 ° T fermentation end point, stirring, and cooling to 15-25 deg.C to obtain pasteurized fermented milk semi-finished product;
(6) filling and refrigerating after-ripening: filling the pasteurized fermented milk at 15-25 ℃ into a packaging material, refrigerating in a cold store, and then maturing for 24 hours to obtain a sample, namely the sample No. 1;
example 2
A preparation method of pasteurized fermented milk comprises the following steps:
(1) accurately weighing 0.12 part of pectin, 0.02 part of agar, 0.4 part of starch, 5 parts of white granulated sugar and 4 parts of maltitol;
(2) adding 90.455 parts of fresh milk with the temperature of 50-55 ℃ into the materials in the step (1) one by one, and stirring for 25min to obtain feed liquid A2;
(3) pumping the material liquid A2 by a material pump, preheating to 60 ℃, entering a homogenizer, and homogenizing under the pressure of 20 MPa;
(4) sterilizing at 75 deg.C for 15s to obtain sterilized feed liquid; cooling to 40-42 deg.C to obtain pasteurized fermented milk base;
(5) adding 0.005 part of lactic acid bacteria freeze-dried powder into the pasteurized fermented milk base prepared in the step (4) under aseptic conditions; stirring for 3min, mixing, standing, fermenting at 42 deg.C for 6.5 hr to 72 ° T fermentation end point, stirring, and cooling to 15-25 deg.C to obtain pasteurized fermented milk semi-finished product;
(6) filling and refrigerating after-ripening: filling pasteurized fermented milk at about 15-25 ℃ into the packaging material, refrigerating in a cold store, and aging for 24h to obtain sample example 2 #;
comparative example 1
The conventional sterilization at 90-95 ℃ for 5-10min is adopted instead of pasteurization, so that the protein of the ingredients is the same as that in the example 2, and other ingredients and processes are the same as those in the example 1.
Sensory evaluation
The pasteurized fermented milk prepared in the example 1-2 and the comparative example 1 were evaluated for flavor, taste and the like, 30 persons who tested the taste were selected this time, the sensory evaluation items were organization, taste, sour-sweet ratio, flavor and the like, the evaluation results were averaged, and the smaller the difference between the example scores and the comparative examples, the less the pasteurized fermented milk item was apparently affected, and it is worth recommending. And counting the preference of the tester to the product. The sensory evaluation results are shown in the following table:
TABLE-sensory evaluation results
Figure BDA0003495147660000061
As can be seen from the above table, the pasteurized fermented milk prepared by the preparation method in the selected embodiment of the invention is not much different from the conventional product, especially, embodiment # 2 has high apparent sensory acceptability, and if the nutritional properties are superposed, the pasteurized fermented milk has obvious advantages in flavor, nutrition and innovation compared with the conventional fermented milk.
It is to be understood that the described embodiments are merely a few embodiments of the invention, and not all embodiments. Any modification, equivalent replacement, etc. made within the spirit and principle of the present invention are within the protection scope of the present invention.

Claims (10)

1.巴氏杀菌发酵乳的制备方法，其特征在于，包括以下步骤：1. the preparation method of pasteurized fermented milk, is characterized in that, comprises the following steps: (1)按配比称取配料，所述配料包含增稠剂和甜味剂；(1) weigh ingredients by proportioning, and described ingredients comprise thickener and sweetener; (2)将步骤(1)中所述配料加入原料乳中混匀，得到料液A；(2) adding the ingredients described in step (1) to the raw milk and mixing to obtain feed liquid A; (3)对料液A进行均质，得到均质后的料液A；(3) homogenizing feed liquid A to obtain homogenized feed liquid A; (4)对步骤(3)得到的均质后的料液A进行巴氏杀菌、冷却，得到巴氏杀菌发酵乳基；(4) pasteurization and cooling are carried out to the homogenized feed liquid A obtained in step (3) to obtain pasteurized fermented milk base; (5)在无菌条件下，按配比向步骤(4)得到的巴氏杀菌发酵乳基中加入乳酸菌冻干菌粉，保温发酵、冷却，得到巴氏杀菌发酵乳半成品；(5) under aseptic condition, add lactic acid bacteria freeze-dried bacterium powder to the pasteurized fermented milk base obtained in step (4) by proportioning, heat preservation fermentation, cooling, obtain pasteurized fermented milk semi-finished product; (6)将步骤(5)得到的巴氏杀菌发酵乳半成品灌装并冷藏，得到巴氏杀菌发酵乳成品；(6) filling and refrigerating the pasteurized fermented milk semi-finished product obtained in step (5) to obtain the pasteurized fermented milk product; 其中，所述配比按重量为：80-99.998份的原料乳，0-1.5份的增稠剂，0-10份的甜味剂，0.002-0.008份的乳酸菌冻干菌粉，所述原料乳选自牛乳或羊乳。Wherein, the proportion by weight is: 80-99.998 parts of raw milk, 0-1.5 parts of thickener, 0-10 parts of sweetener, 0.002-0.008 parts of lactic acid bacteria freeze-dried bacteria powder, the raw material The milk is selected from cow's milk or goat's milk. 2.根据权利要求1所述的巴氏杀菌发酵乳的制备方法，其特征在于，所述配料还包含0-1.5份的淀粉类物质。2 . The method for preparing pasteurized fermented milk according to claim 1 , wherein the ingredients further comprise 0-1.5 parts of starch substances. 3 . 3.根据权利要求1所述的巴氏杀菌发酵乳的制备方法，其特征在于，所述原料乳菌落总数≤1×105CFU/ml，体细胞数≤30万个/毫升。3 . The method for preparing pasteurized fermented milk according to claim 1 , wherein the total number of bacterial colonies in the raw milk is less than or equal to 1×10 5 CFU/ml, and the number of somatic cells is less than or equal to 300,000/ml. 4 . 4.根据权利要求1所述的巴氏杀菌发酵乳的制备方法，其特征在于，步骤(2)中混匀的条件为40-55℃下搅拌循环20-25min。4. The preparation method of pasteurized fermented milk according to claim 1, is characterized in that, the condition of mixing in step (2) is 20-25min of stirring cycle at 40-55 ℃. 5.根据权利要求1所述的巴氏杀菌发酵乳的制备方法，其特征在于，步骤(3)中均质的温度为50-65℃，均质压力为15-25MPa。5 . The method for preparing pasteurized fermented milk according to claim 1 , wherein the temperature of homogenization in step (3) is 50-65° C., and the homogenization pressure is 15-25 MPa. 6 . 6.根据权利要求1所述的巴氏杀菌发酵乳的制备方法，其特征在于，步骤(4)中巴氏杀菌的温度为72-75℃、杀菌时间为15-20s，杀菌后将冷却至35-45℃。6. the preparation method of pasteurized fermented milk according to claim 1, is characterized in that, in step (4), the temperature of pasteurization is 72-75 ℃, and sterilization time is 15-20s, after sterilization, will be cooled to 35-45℃. 7.根据权利要求1所述的巴氏杀菌发酵乳的制备方法，其特征在于，步骤(5)中所述保温发酵的条件为35-45℃，发酵5-8h或者当酸度达到70-80°T时停止，所述冷却为冷却到15-25℃。7. the preparation method of pasteurized fermented milk according to claim 1 is characterized in that, the condition of insulation fermentation described in step (5) is 35-45 ℃, and fermentation 5-8h or when acidity reaches 70-80 Stop at °T, the cooling is to 15-25°C. 8.根据权利要求1所述的巴氏杀菌发酵乳的制备方法，其特征在于步骤(6)中所述冷藏为在2-6℃冷藏12-24h以上，得到巴氏杀菌发酵乳成品。8 . The method for preparing pasteurized fermented milk according to claim 1 , wherein the refrigerated storage in step (6) is refrigerated at 2-6° C. for more than 12-24 hours to obtain a pasteurized fermented milk product. 9 . 9.根据权利要求1所述的巴氏杀菌发酵乳的制备方法，其特征在于，所述配料还包含5-10份的果酱或果汁，所述果酱或果汁加入在步骤(5)得到的巴氏杀菌发酵乳半成品中。9. the preparation method of pasteurized fermented milk according to claim 1, is characterized in that, described batching also comprises the jam or fruit juice of 5-10 parts, and described jam or fruit juice adds the barley obtained in step (5) Sterilized fermented milk semi-finished products. 10.巴氏杀菌发酵乳，其特征在于，由权利要求1-9任一项的制备方法制得。10. Pasteurized fermented milk, characterized in that, it is prepared by the preparation method of any one of claims 1-9.
CN202210111328.5A 2022-01-29 2022-01-29 Pasteurized fermented milk and preparation method thereof Pending CN114375998A (en)

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101189984A (en) * 2006-11-22 2008-06-04 涂永林 Technique for processing low-temperature sterilizing yoghourt
CN104146061A (en) * 2014-09-02 2014-11-19 光明乳业股份有限公司 Low-temperature fermented milk as well as raw material composition and preparation method thereof
CN104304490A (en) * 2014-06-16 2015-01-28 天津科技大学 Preparation method of low-heat dried skim milk
WO2017026481A1 (en) * 2015-08-10 2017-02-16 株式会社明治 Method for manufacturing flavorsome fermented dairy product and fermented dairy product manufactured using same
RU2015142603A (en) * 2015-10-06 2017-04-10 федеральное государственное бюджетное образовательное учреждение высшего образования "Вологодская государственная молочнохозяйственная академия имени Н.В. Верещагина" (ФГБОУ ВО Вологодская ГМХА) METHOD FOR PRODUCING YOGHURT WITH FUNCTIONAL PROPERTIES

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101189984A (en) * 2006-11-22 2008-06-04 涂永林 Technique for processing low-temperature sterilizing yoghourt
CN104304490A (en) * 2014-06-16 2015-01-28 天津科技大学 Preparation method of low-heat dried skim milk
CN104146061A (en) * 2014-09-02 2014-11-19 光明乳业股份有限公司 Low-temperature fermented milk as well as raw material composition and preparation method thereof
WO2017026481A1 (en) * 2015-08-10 2017-02-16 株式会社明治 Method for manufacturing flavorsome fermented dairy product and fermented dairy product manufactured using same
RU2015142603A (en) * 2015-10-06 2017-04-10 федеральное государственное бюджетное образовательное учреждение высшего образования "Вологодская государственная молочнохозяйственная академия имени Н.В. Верещагина" (ФГБОУ ВО Вологодская ГМХА) METHOD FOR PRODUCING YOGHURT WITH FUNCTIONAL PROPERTIES

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Application publication date: 20220422