CN107183179A - A kind of smear type flavored fermented milk and preparation method thereof - Google Patents
A kind of smear type flavored fermented milk and preparation method thereof Download PDFInfo
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- CN107183179A CN107183179A CN201710468107.2A CN201710468107A CN107183179A CN 107183179 A CN107183179 A CN 107183179A CN 201710468107 A CN201710468107 A CN 201710468107A CN 107183179 A CN107183179 A CN 107183179A
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- 235000015140 cultured milk Nutrition 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title claims abstract description 30
- 239000002994 raw material Substances 0.000 claims abstract description 48
- 235000013336 milk Nutrition 0.000 claims abstract description 35
- 239000008267 milk Substances 0.000 claims abstract description 35
- 210000004080 milk Anatomy 0.000 claims abstract description 35
- 238000000855 fermentation Methods 0.000 claims abstract description 25
- 230000004151 fermentation Effects 0.000 claims abstract description 25
- 239000000843 powder Substances 0.000 claims abstract description 23
- 229920001817 Agar Polymers 0.000 claims abstract description 22
- 239000008272 agar Substances 0.000 claims abstract description 22
- 241000894006 Bacteria Species 0.000 claims abstract description 20
- 235000013351 cheese Nutrition 0.000 claims abstract description 20
- 229920002472 Starch Polymers 0.000 claims abstract description 18
- 235000019698 starch Nutrition 0.000 claims abstract description 18
- 239000008107 starch Substances 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 16
- 239000008213 purified water Substances 0.000 claims abstract description 16
- 239000006071 cream Substances 0.000 claims abstract description 15
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 14
- 235000020186 condensed milk Nutrition 0.000 claims abstract description 13
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 238000010438 heat treatment Methods 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 238000011081 inoculation Methods 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 238000011049 filling Methods 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims abstract description 4
- 235000010419 agar Nutrition 0.000 claims description 21
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 8
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims description 8
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 8
- 238000000265 homogenisation Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000010792 warming Methods 0.000 claims description 3
- 241001478240 Coccus Species 0.000 claims 1
- 235000020167 acidified milk Nutrition 0.000 abstract description 11
- 238000005491 wire drawing Methods 0.000 abstract description 5
- 238000005461 lubrication Methods 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract description 2
- 241000194020 Streptococcus thermophilus Species 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 235000014655 lactic acid Nutrition 0.000 description 3
- 239000004310 lactic acid Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 235000013618 yogurt Nutrition 0.000 description 3
- 241000186660 Lactobacillus Species 0.000 description 2
- 239000005862 Whey Substances 0.000 description 2
- 102000007544 Whey Proteins Human genes 0.000 description 2
- 108010046377 Whey Proteins Proteins 0.000 description 2
- 210000000481 breast Anatomy 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
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- 229940039696 lactobacillus Drugs 0.000 description 2
- 238000011017 operating method Methods 0.000 description 2
- 238000007670 refining Methods 0.000 description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
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- 210000004369 blood Anatomy 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000021001 fermented dairy product Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 235000015141 kefir Nutrition 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 238000005374 membrane filtration Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
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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 THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
-
- 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 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 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
- 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
- A23V2400/21—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 discloses each raw material of a kind of smear type flavored fermented milk, including following percentage composition：Raw material milk 60 70%, fermented bacterium 0.005%, white granulated sugar 8 10%, skimmed milk power 2 4%, Evamilk albumen 3 5%, ripe cheese's powder 0.1 0.3%, dilute cream 8 25%, condensed milk 0.2 0.7%, agar 0.1 0.5%, starch 0.2 1.0%, surplus is purified water.The preparation method of the acidified milk comprises the following steps：1）Dispensing：Take raw material milk to heat up, each raw material is added in the raw material milk after heating, stirring makes it fully dissolve, after being well mixed, plus purified water constant volume；2）Homogeneous and sterilization are carried out to the feed liquid prepared；3）After the fermentation base-material cooling of preparation, inoculation fermentation strain starts fermentation, is demulsified after the completion of fermentation, filling after demulsification, the required product produced.The smear type flavored fermented milk of the present invention is thick, and without crisp, not hard, not wire drawing, delicate mouthfeel lubrication is naturally soft, and stable texture state, with preferably smearing ductility, and preparation method is simply, easy to operate, easy to utilize.
Description
Technical field
The invention belongs to technical field of processing dairy products, and in particular to a kind of smear type flavored fermented milk and its preparation side
Method.
Background technology
Flavored fermented milk is one of most popular fermented dairy product on the market at present, its raw material it is general except milk it
Outside, be additionally added the raw materials such as fruits and vegetables, cereal, food additives (such as sugar, glue, essence etc.), nutrition fortifier, protein content compared with
Low (>=2.3%).Many people obscure flavored fermented milk with Yoghourt, if in fact strictly from definition, the two is different
's.Regulation yogurt refers to using raw ox (sheep) breast or milk powder as raw material in national standard, through sterilization, inoculation streptococcus thermophilus and Bulgaria
The product that lactobacillus (lactobacillus delbruockii subspecies bulgaricus) fermentation is made.
Flavored fermented milk is one of two big main Types of acidified milk, therefore it possesses the shared nutritive value of acidified milk, its
In addition to containing abundant protein, carbohydrate, mineral matter and various vitamins, due also to the effect of lactic acid bacteria, makes to be difficult in breast
The lactose being digested is changed into lactic acid, plays harmful microbe growth and breeding in suppression enteron aisle, promotes human consumption
The effect of absorption.Edible effect of flavored fermented milk is mainly relevant with its lactic acid bacteria and its fermentation process, specifically there is following several
Plant edible effect：Improve intestinal flora；With the effect of whole intestines, prevent intestines problem；Reduce Blood Cholesterol；There is antitumor effect
Really；It is pre- anti-aging, extend the life-span.Flavored fermented milk on the market is generally flow model at present, and this kind of acidified milk storage and transport are all
In the presence of certain inconvenience, transport and storage cost have been accordingly increased.
The content of the invention
In view of the above-mentioned problems, it is an object of the invention to provide a kind of smear type flavored fermented milk and preparation method thereof, the painting
Smear type flavored fermented milk thick without crisp, not hard, not wire drawing, delicate mouthfeel lubrication is naturally soft, and stable texture state, tool
Have and preferably smear ductility, be not flow-type ones acidified milk.
To achieve the above object, the present invention is adopted the following technical scheme that：A kind of smear type flavored fermented milk, including it is following heavy
Measure each raw material of percentage composition：Raw material milk 60-70%, fermented bacterium 0.005%, white granulated sugar 8-10%, skimmed milk power 2-4%,
Evamilk albumen 3-5%, ripe cheese's powder 0.1-0.3%, dilute cream 8-25%, condensed milk 0.2-0.7%, agar 0.1-0.5%,
Starch 0.2-1.0%, surplus is purified water.
It is preferred that, the smear type flavored fermented milk includes the raw material of following weight percentage：Raw material milk 65%, fermentation
Strain 0.005%, white granulated sugar 9%, skimmed milk power 3%, Evamilk albumen 4%, ripe cheese's powder 0.2%, dilute cream 15%, refining
Milk 0.5%, agar 0.3%, starch 0.6%, surplus is purified water.
It is preferred that, the fermented bacterium is streptococcus thermophilus and lactobacillus bulgaricus.
The preparation method of the smear type flavored fermented milk, including following operating procedure：
1) dispensing：Take raw material milk to heat up, skimmed milk power, Evamilk albumen powder, ripe cheese's powder, dilute cream, condensed milk are added
Enter in the raw material milk after heating, after being well mixed, then white granulated sugar, agar, starch are well mixed to the raw material milk added after heating
In, stirring makes it fully dissolve, after being well mixed, plus purified water constant volume is to complete；
2) sterilize：Homogeneous and sterilization are carried out to the feed liquid prepared；
3) ferment：After the fermentation raw material cooling of preparation, inoculation fermentation strain stirs, and starts fermentation, after the completion of fermentation
It is demulsified, it is filling after demulsification, produce described smear type flavored fermented milk.
It is preferred that, the step 1) in raw material milk be warming up to 40-50 DEG C.
It is preferred that, the step 1) in raw material milk need to stand 40 minutes before white granulated sugar, agar and starch is added；Institute
Mixing time is stated to need to stand 30 minutes before 15 minutes, plus purified water constant volume.
It is preferred that, the step 2) in homogeneous temperature control at 55-70 DEG C, homogenization pressure is：First class pressure 160bar,
Secondary pressure 30bar；Sterilisation temp control is at 95 ± 1 DEG C, and the time is 300 seconds.
The step 3) in when fermentation raw material acidity be more than 70oDuring T, as fermentation is completed..
The agar that the present invention is used is the polysaccharides extracted in marine alga, applied to can be obviously improved product product in this product
Matter, with gelation and stability.Selected agar type is lower solution temperature, more more short molecular chain, low gel strength
Type, choosing such agar type, that it can be made to be reached after being added is thick without hard, not crisp gel characteristic.
Evamilk albumen selected by the present invention, is, using fresh milk as raw material, to utilize membrane filtration technique rich protein
It is concentrated and dried and obtains after matter, adding Evamilk albumen improves the texture requirement of product, changes products taste, strengthens its milk
Oil sense, is added in the product while Evamilk albumen is combined with agar, improves the stability and viscosity of product,
Product can simultaneously reached thick without viscous effect, be that the product produced has smooth, the naturally soft characteristic of delicate mouthfeel.
The starch that the present invention is used is physically denatured starch, with stronger cream sense, can adjust integral product structure, subtracts
The precipitation of few whey, the product produced does not have wire drawing sense, and the appropriate stability for enhancing product.
It also with the addition of ripe cheese's powder in the present invention in addition, cheese contains abundant protein, vitamin B complex, calcareous, simultaneously
It is also high heat, high-fat food, rational addition cheese makes obtained product have cheese's local flavor；Simultaneously ripe cheese's powder with
Agar is added in acidified milk together, and the gelling performance of acidified milk can be made more excellent, is reached thick without hard, the thick spy without gluing
Property, and the product prepared is without wire drawing sense, enhances eating mouth feel, while making the acidified milk of preparation has more rich wind
Taste.
In addition, the strain of the present invention in relatively, the strain of short chain texture, the strain is combined with added each raw material,
The base-material more stiff that fermentation is obtained can be made, and do not have wire drawing sense, delicate mouthfeel is smooth.
The present invention by with the addition of the raw materials such as dilute cream, ripe cheese's powder, PURE WHEY, Evamilk albumen powder, agar,
Each raw material comprehensive function realizes good organization's state of product, product is showed the smear type state of illiquidity, and
With more preferable ductility, the stability problem of product is solved, the acidified milk of production is realized and can be smeared；And the production prepared
Product delicate mouthfeel is smooth, naturally soft.The concentration base compared with high target can be produced additionally by the preparation method in the present invention
Material, the yogurt of the relatively conventional technique of stability of wherein total solid is higher.
Smear type flavored fermented milk produced by the invention is not flow-type ones acidified milk, is easy to the storage and transport of product, one
Determine to reduce production and transport cost in degree, and the preparation method technique of the smear type flavored fermented milk is simple and convenient to operate,
It is easy to industrial application.
Embodiment
To make those skilled in the art more fully understand the present invention, with reference to embodiment the present invention is done into
The explanation of one step：
Embodiment 1
A kind of smear type flavored fermented milk, includes each raw material of following weight percentage：Raw material milk 60%, fermented bacterium
0.005%, white granulated sugar 8%, skimmed milk power 2%, Evamilk albumen 3%, ripe cheese's powder 0.1%, dilute cream 25%, condensed milk
0.2%, agar 0.1%, starch 0.2%, surplus is purified water.
The fermented bacterium is streptococcus thermophilus and lactobacillus bulgaricus.
The preparation method of the smear type flavored fermented milk, including following operating procedure：
1) dispensing：Raw material milk is taken to be warming up to 40-50 DEG C, by skimmed milk power, Evamilk albumen powder, ripe cheese's powder, dilute milk
Oil, condensed milk are added in the raw material milk after heating, after being well mixed, and stand 40 minutes, then white granulated sugar, agar, starch are mixed into equal
It is even to add in the raw material milk after heating, stir 15 minutes, it is fully dissolved, after being well mixed, stand 30 minutes, it is then plus net
It is to complete to change water constant volume；
2) sterilize：Homogeneous and sterilization are carried out to the feed liquid prepared, the temperature control of homogeneous is in 55-70 DEG C, homogenization pressure
For：First class pressure 160bar, secondary pressure 30bar；Sterilisation temp control is at 95 ± 1 DEG C, and the time is 300 seconds；
3) ferment：After the fermentation raw material cooling of preparation, inoculation fermentation strain stirs, and starts fermentation, works as fermentation raw material
When acidity is more than 70 ° of T, as fermentation is completed, and is then demulsified, filling after demulsification, the described smear type local flavor hair produced
Kefir milk.
Embodiment 2
A kind of smear type flavored fermented milk, includes each raw material of following weight percentage：Raw material milk 70%, fermented bacterium
0.005%, white granulated sugar 10%, skimmed milk power 4%, Evamilk albumen 5%, ripe cheese's powder 0.3%, dilute cream 8%, condensed milk
0.7%, agar 0.5%, starch 1.0%, surplus is purified water.
The fermented bacterium is streptococcus thermophilus and lactobacillus bulgaricus.
The preparation method of the preparation method be the same as Example 1 of the smear type flavored fermented milk.
Embodiment 3
A kind of smear type flavored fermented milk, includes the raw material of following weight percentage：Raw material milk 65%, fermented bacterium
0.005%, white granulated sugar 9%, skimmed milk power 3%, Evamilk albumen 4%, ripe cheese's powder 0.2%, dilute cream 15%, condensed milk
0.5%, agar 0.3%, starch 0.6%, surplus is purified water.
The fermented bacterium is streptococcus thermophilus and lactobacillus bulgaricus.
The preparation method of the preparation method be the same as Example 1 of the smear type flavored fermented milk.
Comparative example 1
A kind of smear type flavored fermented milk, includes the raw material of following weight percentage：Raw material milk 65%, fermented bacterium
0.005%, white granulated sugar 9%, skimmed milk power 3%, Evamilk albumen 4.2%, ripe cheese's powder 0.3%, dilute cream 15%, condensed milk
0.5%, starch 0.6%, surplus is purified water.
The fermented bacterium is streptococcus thermophilus and lactobacillus bulgaricus.
The preparation method of the preparation method be the same as Example 3 of the flavored fermented milk of this comparative example.
Comparative example 2
A kind of smear type flavored fermented milk, includes the raw material of following weight percentage：Raw material milk 65%, fermented bacterium
0.005%, white granulated sugar 9%, skimmed milk power 3%, Evamilk albumen 4.1%, dilute cream 15%, condensed milk 0.5%, agar
0.4%, starch 0.6%, surplus is purified water.
The fermented bacterium is streptococcus thermophilus and lactobacillus bulgaricus.
The preparation method of the preparation method be the same as Example 3 of the flavored fermented milk of this comparative example.
Comparative example 3
A kind of smear type flavored fermented milk, includes the raw material of following weight percentage：Raw material milk 65%, fermented bacterium
0.005%, white granulated sugar 9%, skimmed milk power 3%, ripe cheese's powder 0.2%, dilute cream 15%, condensed milk 0.5%, agar 4.3% forms sediment
Powder 0.6%, surplus is purified water.
The fermented bacterium is streptococcus thermophilus and lactobacillus bulgaricus.
The preparation method of the preparation method be the same as Example 3 of the flavored fermented milk of this comparative example.
Test example 1
Example 3 and the flavored fermented milk sample prepared by comparative example 1-3 are observed, and record product tissue shape
State, as a result as shown in table 1.
The stability of each sample under the normal temperature of table 1
As seen from the results in Table 1, the present invention in by Evamilk albumen, agar and ripe cheese's powder comprehensive function in added with refining
In the raw material milk of the dispensings such as milk, starch, the density of product is not only increased, stability is significantly increased, and the wind prepared
Taste acidified milk has more preferable ductility, product is realized the smear type state of illiquidity.
Claims (8)
1. a kind of smear type flavored fermented milk, it is characterised in that：Include the raw material of following weight percentage：Raw material milk 60-
70%, fermented bacterium 0.005%, white granulated sugar 8-10%, skimmed milk power 2-4%, Evamilk albumen 3-5%, ripe cheese's powder 0.1-
0.3%, dilute cream 8-25%, condensed milk 0.2-0.7%, agar 0.1-0.5%, starch 0.2-1.0%, surplus is purified water.
2. smear type flavored fermented milk according to claim 1, it is characterised in that：Include the original of following weight percentage
Material：Raw material milk 65%, fermented bacterium 0.005%, white granulated sugar 9%, skimmed milk power 3%, Evamilk albumen 4%, ripe cheese's powder 0.2%,
Dilute cream 15%, condensed milk 0.5%, agar 0.3%, starch 0.6%, surplus is purified water.
3. smear type flavored fermented milk according to claim 1 or 2, it is characterised in that：The fermented bacterium is thermophilic chain
Coccus and lactobacillus bulgaricus.
4. a kind of preparation method of smear type flavored fermented milk according to claim 3, it is characterised in that：Including following behaviour
Make step：
1）Dispensing：Take raw material milk to heat up, skimmed milk power, Evamilk albumen powder, ripe cheese's powder, dilute cream, condensed milk are added and risen
In raw material milk after temperature, after being well mixed, then by the raw material milk after white granulated sugar, agar, the well mixed addition heating of starch, stir
Mixing makes it fully dissolve, and after being well mixed, plus purified water constant volume is to complete dispensing；
2）Sterilization：Homogeneous and sterilization are carried out to the feed liquid prepared；
3）Fermentation：After the fermentation raw material cooling of preparation, inoculation fermentation strain stirs, and starts fermentation, is carried out after the completion of fermentation
Demulsification, it is filling after demulsification, produce described smear type flavored fermented milk.
5. the preparation method of smear type flavored fermented milk according to claim 4, it is characterised in that：The step 1）Central Plains
Material milk is warming up to 40-50 DEG C.
6. the preparation method of smear type flavored fermented milk according to claim 4, it is characterised in that：The step 1）Central Plains
Material milk needs to stand 40 minutes before white granulated sugar, agar and starch is added；The mixing time is 15 minutes, plus purified water is fixed
Need to stand 30 minutes before appearance.
7. the preparation method of smear type flavored fermented milk according to claim 4, it is characterised in that：The step 2）In
The temperature control of matter is at 55-70 DEG C, and homogenization pressure is：First class pressure 160bar, secondary pressure 30bar；Sterilisation temp control exists
95 ± 1 DEG C, the time is 300 seconds.
8. the preparation method of smear type flavored fermented milk according to claim 4, it is characterised in that：The step 3）In when
Base-material acidity of fermenting is more than 70oDuring T, as fermentation is completed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710468107.2A CN107183179A (en) | 2017-06-20 | 2017-06-20 | A kind of smear type flavored fermented milk and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710468107.2A CN107183179A (en) | 2017-06-20 | 2017-06-20 | A kind of smear type flavored fermented milk and preparation method thereof |
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| CN107183179A true CN107183179A (en) | 2017-09-22 |
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| CN201710468107.2A Pending CN107183179A (en) | 2017-06-20 | 2017-06-20 | A kind of smear type flavored fermented milk and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111758778A (en) * | 2020-06-24 | 2020-10-13 | 河北兄弟伊兰食品科技股份有限公司 | Probiotic fermented yoghurt cap tea and preparation method thereof |
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| CN111758778A (en) * | 2020-06-24 | 2020-10-13 | 河北兄弟伊兰食品科技股份有限公司 | Probiotic fermented yoghurt cap tea and preparation method thereof |
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Address after: 463500 intersection of Cultural Road and Moon Bay Avenue, Xincai County, Zhumadian, Henan, China Applicant after: Henan Hua Hua cow dairy group Limited by Share Ltd Address before: 463500 intersection of Cultural Road and Moon Bay Avenue, Xincai County, Zhumadian, Henan, China Applicant before: Henan HuaHuaNiu Biotechnology Co., Ltd. |
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Application publication date: 20170922 |