CN113301805A

CN113301805A - Pasteurized fermented milk prepared from seaweed powder

Info

Publication number: CN113301805A
Application number: CN201980066427.2A
Authority: CN
Inventors: 孙利军
Original assignee: Rof Co
Current assignee: Rof Co; Healthall Laboratory Inc
Priority date: 2018-10-08
Filing date: 2019-10-08
Publication date: 2021-08-24
Also published as: WO2020076803A1

Abstract

The present invention provides a pasteurized fermented dairy product comprising milk and seaweed meal. Also disclosed is a method for preparing the pasteurized fermented dairy product from seaweed meal.

Description

Pasteurized fermented milk prepared from seaweed powder

Cross Reference to Related Applications

This application claims the benefit of U.S. provisional patent application No. 62/742834 filed on 8/10/2018, the contents of which are incorporated herein by reference in their entirety.

Technical Field

The present disclosure relates to fermented milks, in particular pasteurized fermented milks prepared with seaweed meal. A method of preparing the pasteurized fermented dairy product is also disclosed.

Background

Seaweeds, such as brown algae (including kelp (Laminaria) and Undaria pinnatifida) and red algae (including Porphyra and Gracilaria), are well known organic nutritional foods. However, some seaweeds, such as Gelidium (Gelidium), gracilaria and Eucheuma (Eucheuma) have a poor mouthfeel when eaten directly. These seaweeds are commonly used as raw materials for extraction of agar and carrageenan. In the process of extracting agar from seaweed, various nutrient components such as fiber, minerals, protein and the like are also removed, so that the waste of raw materials is caused, the production cost is increased, and the value of the product is reduced. In addition, waste water and materials generated during the manufacturing process can place a burden on the environment if not properly treated.

Commercially available seaweed meal is prepared by removing impurities from seaweed material, drying the cleaned seaweed material, and pulverizing the dried seaweed material. Although such seaweed meal is nutritious, it is not good tasting, undesirable in colour and rough in texture, and therefore not suitable for food applications. Agar is a polysaccharide extracted from red algae such as Eucheuma and Gracilaria by a process that includes steps of removing impurities, alkali treatment, bleaching, acid treatment, extraction, drying and pulverization. The agar can be used as food additive, and has gelling, thickening and water retaining effects. However, the conventional process for producing agar from red algae also removes nutrients such as fiber, protein and minerals.

Fermented dairy products, including yogurt, are health foods produced by fermenting milk with bacteria. Such fermented dairy products contain a number of nutritional components. However, the shelf life of fermented dairy products is relatively short and requires refrigeration during transportation. The pasteurization of the fermented milk not only retains the nutrient components of the fermented milk, but also can prolong the shelf life to 6 months at normal temperature. During the production of pasteurized fermented milk, many food additives (e.g. modified starch, gelatin, pectin and agar) are added as thickeners and stabilizers to improve storage stability. However, these food additives have certain undesirable characteristics. For example, in pasteurized fermented dairy products, modified starches as additives can give a powdery mouthfeel; pectin does not have the ideal thickening effect, but can produce sticky mouthfeel; gelatin has a significant decrease in viscosity at temperatures above 20 ℃, resulting in a significant change in the viscosity of the pasteurized fermented milk product as the temperature changes. Agar has desirable thickening and stabilizing effects and improves mouthfeel. However, in pasteurized fermented dairy products, agar must be used in combination with modified starch; when used alone, agar has poor water retention, resulting in a relatively rough texture.

Accordingly, there is a need in the art to develop pasteurized fermented dairy products with improved food additives without sacrificing any of the natural nutrition, taste or mouthfeel of the product.

Disclosure of Invention

In one aspect, disclosed herein is a method of making a pasteurized fermented dairy product using seaweed meal. The method comprises the following steps: (1) mixing components comprising milk and seaweed meal to obtain a mixture; (2) homogenizing the mixture to obtain a liquid; (3) sterilizing the liquid; (4) adding bacteria suitable for fermenting milk to the sterilized liquid and fermenting to the desired acidity; and (5) pasteurizing the fermented liquid, thereby obtaining a pasteurized fermented dairy product. In some embodiments, the components of step (1) further comprise one or more of milk protein, cream, sweetener, and flavor. In some embodiments, step (4) further comprises adding a flavoring agent after fermentation. In some embodiments, the method further comprises packaging and filling the pasteurized fermented dairy product after step (5). In a related aspect, disclosed herein is a pasteurized fermented dairy product comprising milk and seaweed meal, the pasteurized fermented dairy product being produced by the method.

In another aspect, provided herein is a pasteurized fermented milk obtained by a method comprising the steps of: (1) heating milk to a temperature of 45 ℃ to 55 ℃; (2) adding seaweed meal while stirring; (3) heating to a temperature of 60 ℃ to 65 ℃; (4) homogenizing at a pressure of 16MPa to 20 MPa; (5) sterilizing at a temperature of 90 ℃ to 145 ℃ for a time of 4 seconds to 10 minutes; (6) cooling to a temperature of 35 ℃ to 45 ℃; (7) adding bacteria suitable for fermenting milk; (8) fermenting at 35-45 deg.C until acidity reaches 70-100 deg.C T; (9) cooling to a temperature of 10 ℃ to 25 ℃ and stirring homogeneously, (10) pasteurizing in a pasteurizer at a temperature of 70 ℃ to 80 ℃ for a time of 10 seconds to 60 seconds, and (11) cooling to a temperature of 10 ℃ to 25 ℃ to obtain pasteurized fermented milk. In some embodiments, the method further comprises adding a flavoring agent after step (9). In some embodiments, the method further comprises filling the package after step (11). In some embodiments, step (2) further comprises adding one or more of milk protein, cream, sweetener, and flavor. In some embodiments, the milk may be bovine milk, fresh milk, reconstituted milk, skim milk, low fat milk, pre-processed milk, or a combination thereof. In some embodiments, the sweetener comprises sugar, glucose, maltose, fructose, sugar alcohols, syrups, oligosaccharides, high intensity sweeteners, and combinations thereof. In some embodiments, the milk protein comprises whey protein, concentrated milk protein, skim milk protein, condensed milk, or a combination thereof. In some embodiments, the cream comprises cream and butter. In some embodiments, the bacteria suitable for fermenting milk comprise one or more of lactic acid bacteria and probiotics. In some embodiments, the flavoring agent comprises a color, a flavoring agent, a fruit flavor, a vegetable flavor, an egg product, a soy product, a tea powder, a chocolate flavor, a cereal flour, a cereal paste, a nutritional supplement, or a combination thereof. In some embodiments, the pasteurized fermented milk is yogurt.

In another aspect, provided herein is a pasteurized fermented milk product comprising milk and seaweed meal, wherein the seaweed meal is added during the manufacturing process of the pasteurized fermented milk product. In some embodiments, the seaweed meal is added during manufacture prior to fermentation or pasteurization. In some embodiments, the fermented dairy product is a stirred fermented dairy product. In some embodiments, the pasteurized fermented dairy product is yogurt. In some embodiments, the seaweed meal is in an amount of 0.1% to 1.0% by weight. In some embodiments, the pasteurized fermented dairy product further comprises one or more of a sweetener (e.g., in an amount of 0.01 to 12.0 wt%), a milk protein (e.g., in an amount of 0.01 to 2.0 wt%), cream (e.g., in an amount of 0.01 to 9.0 wt%), and a flavor (e.g., in an amount of 0.01 to 2.0 wt%). In some embodiments, the pasteurized fermented dairy product further comprises bacteria suitable for fermenting milk (e.g., in an amount of 50 to 100U/ton). In some embodiments, the milk may be bovine milk, fresh milk, reconstituted milk, skim milk, low fat milk, pre-processed milk, or a combination thereof. In some embodiments, the sweetener comprises sugar, glucose, maltose, fructose, sugar alcohols, syrups, oligosaccharides, high intensity sweeteners, and combinations thereof. In some embodiments, the milk protein comprises whey protein, concentrated milk protein, skim milk protein, condensed milk, or a combination thereof. In some embodiments, the cream comprises cream and butter. In some embodiments, the bacteria suitable for fermenting milk comprise one or more of lactic acid bacteria and probiotics. In some embodiments, the flavoring agent comprises a color, a flavoring agent, a fruit flavor, a vegetable flavor, an egg product, a soy product, a tea powder, a chocolate flavor, a cereal flour, a cereal paste, a nutritional supplement, or a combination thereof.

In another aspect, provided herein is a method of making pasteurized fermented milk, the method comprising: (1) heating milk to a temperature of 45 ℃ to 55 ℃; (2) adding seaweed meal while stirring; (3) heating to a temperature of 60 ℃ to 65 ℃; (4) homogenizing at a pressure of 16MPa to 20 MPa; (5) sterilizing at a temperature of 90 ℃ to 145 ℃ for a time of 4 seconds to 10 minutes; (6) cooling to a temperature of 35 ℃ to 45 ℃; (7) adding bacteria suitable for fermenting milk; (8) fermenting at 35-45 deg.C until acidity reaches 70-100 deg.C T; (9) cooling to a temperature of 10 ℃ to 25 ℃ and stirring homogeneously, (10) pasteurizing in a pasteurizer at a temperature of 70 ℃ to 80 ℃ for a time of 10 seconds to 60 seconds, and (11) cooling to a temperature of 10 ℃ to 25 ℃ to obtain pasteurized fermented milk. In some embodiments, the method further comprises adding a flavoring agent after step (9). In some embodiments, the method further comprises filling the package after step (11). In some embodiments, step (2) further comprises adding one or more of milk protein, cream, sweetener, and flavor. In some embodiments, the milk may be bovine milk, fresh milk, reconstituted milk, skim milk, low fat milk, pre-processed milk, or a combination thereof. In some embodiments, the sweetener comprises sugar, glucose, maltose, fructose, sugar alcohols, syrups, oligosaccharides, high intensity sweeteners, and combinations thereof. In some embodiments, the milk protein comprises whey protein, concentrated milk protein, skim milk protein, condensed milk, or a combination thereof. In some embodiments, the cream comprises cream and butter. In some embodiments, the bacteria suitable for fermenting milk comprise one or more of lactic acid bacteria and probiotics. In some embodiments, the flavoring agent comprises a color, a flavoring agent, a fruit flavor, a vegetable flavor, an egg product, a soy product, a tea powder, a chocolate flavor, a cereal flour, a cereal paste, a nutritional supplement, or a combination thereof. In some embodiments, the pasteurized fermented milk is yogurt.

Detailed Description

Disclosed herein is a method for obtaining a pasteurized fermented dairy product from seaweed meal and the pasteurized fermented dairy product obtained by such method. The preparation of seaweed meal for use herein is disclosed in U.S. patent applications 16/010306 and 16/010343, or in PCT applications PCT/US19/31216 and PCT/US19/31218, the contents of which are incorporated herein by reference in their entirety. In short, seaweed meal is prepared by processing seaweed (Gelidium, Gracilaria, etc.) by removing impurities, alkali treatment, enzyme treatment, salt treatment, decolorization and/or deodorization, followed by drying, pulverization, etc. The seaweed meal obtained by the previously disclosed method is free of any undesirable odor or taste and can function as a gelling agent, thickener, water retaining agent, stabilizer or a combination thereof to improve the mouthfeel, stability, water retention, texture and shelf life of the pasteurized fermented dairy product. Meanwhile, the seaweed powder retains substantially all of the nutritional components (e.g., minerals and fibers) of the natural seaweed unlike agar, pectin, gelatin, modified starch or other food additives, thereby producing a naturally safe pasteurized fermented dairy product.

In some embodiments, the milk is any one or more of fresh milk, skim milk, or reconstituted milk.

In some embodiments, the sweetener is any one or more of granulated sugar, glucose, maltose, fructose, sugar alcohols, syrups, oligosaccharides, or high intensity sweeteners. Many known sweeteners may be used, including but not limited to steviol glycosides, mangosteen extract, sodium cyclamate, aspartame, and sucralose.

In some embodiments, the milk protein product is one or more of whey protein powder, condensed milk protein powder, skim milk powder, or condensed milk. The milk protein product increases the protein content of the pasteurized fermented milk disclosed herein.

In some embodiments, the creamer product is any one or more of cream, butter and condensed milk. The cream product increases the fat content of the pasteurized fermented milk disclosed herein to obtain a product of any desired fat content, such as a zero-fat, low-fat or regular fat product.

In some embodiments, the bacteria suitable for fermenting milk are any one or more of lactic acid bacteria and probiotics, including, but not limited to, Lactobacillus (Lactobacillus), streptococcus thermophilus, Lactobacillus bulgaricus, Bifidobacterium (Bifidobacterium), Bifidobacterium longum, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus reuteri, Lactobacillus plantarum, Lactobacillus rhamnosus, and Lactococcus lactis.

In some embodiments, the flavoring agent is any one or more of a coloring agent, a flavoring agent, a fruit and vegetable product, an egg product, a soy product, a tea powder, a chocolate powder, a cereal flour, or a nutritional supplement. The flavoring agent can be added before or after fermentation during the production process.

Thus, the process disclosed herein uses seaweed meal as a food raw material in fermented milk. It has multiple functions of gelatinization, thickening and water retention. The special additive can completely replace the common thickening agent and stabilizing agent, so that the fermented milk has better texture, mouthfeel and stability.

The following examples are intended to illustrate various embodiments of the present invention. Therefore, the specific embodiments discussed should not be construed as limiting the scope of the invention. It will be apparent to those skilled in the art that various equivalents, changes, and modifications may be made without departing from the scope of the invention, and it is to be understood that such equivalent embodiments are to be included herein. In addition, all references cited in this disclosure are hereby incorporated by reference in their entirety as if fully set forth herein.

Examples

Example 1

This example discloses the use of seaweed meal obtained by the method disclosed in us patent application 16/010,306 or 16/010,343 to prepare a pasteurized fermented dairy product.

The components and the amounts of each component used for preparing the pasteurized fermented dairy product are listed in table 1 below:

heating fresh milk to 45 deg.C, and adding white sugar, concentrated milk protein powder, dilute cream and seaweed powder while stirring. The mixture was heated to 60 ℃ and homogenized at a pressure of 20 MPa. The homogenized liquid was sterilized at 90 ℃ for 10 minutes. The sterilized liquid was cooled to 36 ℃ and the bacterial culture was added to the liquid for fermentation until the acidity reached 100 ° T. The fermentation product was cooled to 25 ℃, stirred well and pasteurized using a pasteurizer at 70 ℃ for 45 seconds. The pasteurized product was cooled to 10 ℃ and packed and filled under aseptic conditions to give final product sample 1.

Example 2

The components and the amounts of each component used to prepare the pasteurized fermented dairy product are listed in table 2 below:

heating the reconstituted milk to 55 deg.C, and adding steviol glycoside, seaweed powder and citrus fiber while stirring. The mixture was heated to 65 ℃ and homogenized at a pressure of 16 MPa. The homogenized liquid was sterilized at 143 ℃ for 4 seconds. The sterilized liquid was cooled to 43 ℃ and the bacterial culture was added to the liquid for fermentation until the acidity reached 70 ° T. The fermentation product was cooled to 25 ℃, stirred well, and pasteurized using a pasteurizer at 75 ℃ for 25 seconds. The pasteurized product was cooled to 15 ℃ and packed and filled under aseptic conditions to give final product sample 2.

Example 3

The components and the amounts of each component used to prepare the pasteurized fermented dairy product are listed in table 3 below:

heating skim milk to 50 deg.C, and adding white sugar, seaweed powder and citrus fiber while stirring. The mixture was heated to 62 ℃ and homogenized at a pressure of 18 MPa. The homogenized liquid was sterilized at 95 ℃ for 5 minutes. The sterilized liquid was cooled to 43 ℃ and bacterial culture was added to the liquid to ferment until the acidity reached 80 ° T. The fermentation product was cooled to 20 ℃, stirred well, and pasteurized using a pasteurizer at 80 ℃ for 10 seconds. The pasteurized product was cooled to 20 ℃ and packed and filled under aseptic conditions to give final product sample 3.

Example 4

The components and the amounts of each component used to prepare the pasteurized fermented dairy product are listed in table 4 below:

heating cow milk to 45 deg.C, and adding white sugar, whey powder and seaweed powder while stirring. The mixture was heated to 60 ℃ and homogenized at a pressure of 20 MPa. The homogenized liquid was sterilized at 95 ℃ for 5 minutes. The sterilized liquid was cooled to 43 ℃ and bacterial culture was added to the liquid to ferment until the acidity reached 80 ° T. Cooling the fermentation product to 20 deg.C, stirring well, adding blueberry down and stirring well, and pasteurizing at 75 deg.C for 25 s using a pasteurizer. The pasteurized product was cooled to 20 ℃ and packed under aseptic conditions to give final product sample 4.

Example 5

The components and the amounts of each component used to prepare the pasteurized fermented dairy product are listed in table 5 below:

brown milk was previously prepared by adding 4 wt% glucose to 96 wt% cow's milk and incubating at 95 ℃ for 3 hours. Heating brown milk to 50 deg.C, adding white sugar, Sargassum powder and concentrated lactoprotein powder while stirring. The mixture was heated to 60 ℃ and homogenized at a pressure of 18 MPa. The homogenized liquid was sterilized at 95 ℃ for 5 minutes. The sterilized liquid was cooled to 43 ℃ and bacterial culture was added to the liquid to ferment until the acidity reached 80 ° T. The fermentation product was cooled to 20 ℃, stirred well, and pasteurized using a pasteurizer at 80 ℃ for 10 seconds. The pasteurized product was cooled to 20 ℃ and packed and filled under aseptic conditions to give final product sample 5.

Example 6

The components and the amounts of each component used to prepare the pasteurized fermented dairy product are listed in table 6 below:

heating fresh milk to 50 deg.C, and adding white sugar, Sargassum powder, concentrated milk protein powder, fructus Zizaniae Caduciflorae powder and fructus Zizaniae Caduciflorae flavoring agent while stirring. The mixture was heated to 62 ℃ and homogenized at a pressure of 17 MPa. The homogenized liquid was sterilized at 95 ℃ for 5 minutes. The sterilized liquid was cooled to 43 ℃ and bacterial culture was added to the liquid to ferment until the acidity reached 80 ° T. The fermentation product was cooled to 20 ℃, stirred well, and pasteurized using a pasteurizer at 80 ℃ for 10 seconds. The pasteurized product was cooled to 20 ℃ and packed and filled under aseptic conditions to give final product sample 6.

Comparative example 1

This comparative example discloses the preparation of a pasteurized fermented dairy product without any seaweed meal.

The components and the amounts of each component used to prepare the pasteurized fermented dairy product are listed in table 7 below:

heating cow milk to 50 ℃, and then adding white granulated sugar, concentrated milk protein powder and cream while stirring. The mixture was heated to 62 ℃ and homogenized at a pressure of 18 MPa. The homogenized liquid was sterilized at 95 ℃ for 5 minutes. The sterilized liquid was cooled to 43 ℃ and bacterial culture was added to the liquid to ferment until the acidity reached 80 ° T. The fermentation product was cooled to 20 ℃, stirred well, and pasteurized using a pasteurizer at 75 ℃ for 25 seconds. The pasteurized product was cooled to 20 ℃ and packed under aseptic conditions to give the final product control 1.

Comparative example 2

The components and amounts of each component used to prepare the pasteurized fermented dairy product are listed in table 8 below:

heating cow milk to 50 deg.C, and adding white sugar, agar and modified starch while stirring. The mixture was heated to 62 ℃ and homogenized at a pressure of 18 MPa. The homogenized liquid was sterilized at 95 ℃ for 5 minutes. The sterilized liquid was cooled to 43 ℃ and bacterial culture was added to the liquid to ferment until the acidity reached 80 ° T. The fermentation product was cooled to 20 ℃, stirred well, and pasteurized using a pasteurizer at 75 ℃ for 25 seconds. The pasteurized product was cooled to 20 ℃ and packed under aseptic conditions to give the final product control 2.

Comparative example 3

The components and the amounts of each component used to prepare the pasteurized fermented dairy product are listed in table 9 below:

heating cow milk to 50 deg.C, and adding white sugar, modified starch, pectin and gelatin while stirring. The mixture was heated to 62 ℃ and homogenized at a pressure of 18 MPa. The homogenized liquid was sterilized at 95 ℃ for 5 minutes. The sterilized liquid was cooled to 43 ℃ and bacterial culture was added to the liquid to ferment until the acidity reached 80 ° T. The fermentation product was cooled to 20 ℃, stirred well, and pasteurized using a pasteurizer at 75 ℃ for 25 seconds. The pasteurized product was cooled to 20 ℃ and packed under aseptic conditions to give the final product control 3.

Example 7

This example demonstrates the analysis, including quality analysis and viscosity analysis, of all pasteurized fermented milk samples 1 to 6 obtained in examples 1 to 6 and controls 1 to 3 obtained in comparative examples 1 to 3. The quality analysis included the appearance and texture, flavor and mouthfeel of the samples and controls, as determined by blind testing by industry tasters. The instructions for the evaluation were recorded for each sample or control. Viscosity analysis was performed using a BROOKFIELD DV2T viscometer with the parameters set as follows: temperature 20 ℃, rotor number 64, 6RPM, test time 10 seconds. The average of the three tests is taken and listed in table 10.

As shown in table 10, all of the pasteurized fermented milk samples 1 to 6 (examples 1 to 6) prepared using seaweed powder had a smooth appearance, a smooth mouthfeel, good mouth solubility, and good flavor release. Seaweed meal achieves relatively good thickening, stabilizing, water-retaining effects and improved mouthfeel even at very low concentrations of 0.1% by weight. At high concentrations, seaweed meal is able to obtain an increased viscosity, a firm but refreshing mouthfeel without causing any swallowing difficulties. The pasteurized fermented milk product also shows a good ability to homogeneously suspend the fruit particles. In addition, higher amounts of seaweed meal or a combination of seaweed meal and fiber (e.g. citrus fiber) may improve the viscosity and mouthfeel of pasteurized fermented milk products, in particular pasteurized fermented milk products containing a low solids content of defatted or low fat.

In comparative example 1, the viscosity of the pasteurized fermented milk (control 1) was significantly lower than the other samples due to the absence of the thickener, despite the relatively high protein and fat content. In comparative example 2, a usual thickener such as agar and modified starch was added to obtain a control 2. Although agar has some effect in improving mouthfeel, the addition of modified starch results in a powdery mouthfeel. In comparative example 3, modified starch, pectin and gelatin were added, and the mouth feel of control 3 was powdery due to the presence of the modified starch. Control 3 had a sticky feel due to the presence of pectin, and control 3 also had poor flavor release.

Example 8

This example demonstrates the analysis after 120 days of storage of all pasteurized fermented milk samples 1 to 6 obtained in examples 1 to 6 and of the controls 1 to 3 obtained in comparative examples 1 to 3. 4000g each of the samples 1 to 6 and the controls 1 to 3 was dispensed in bottles of 200 g/bottle, stored at normal temperature of about 25 ℃ for 120 days, and then subjected to various analyses including quality analysis and viscosity analysis. Quality analysis and viscosity analysis were performed as described above. The evaluation description for each sample or control is recorded. The results are detailed in Table 11.

TABLE 11 comparison of pasteurized fermented milk products after storage

As shown in table 11, all pasteurized fermented milk samples 1 to 6 (examples 1 to 6) prepared with seaweed powder maintained a smooth and smooth mouthfeel, good mouth solubility and good flavor release without any powdery mouthfeel even after 120 days of storage. The seaweed meal can achieve good stabilizing and water-retaining effects even at an extremely low concentration of 0.1 wt.%. During storage, the texture of the product remains uniform and the whey separation rate is low.

In sample 4, the thickening effect of the seaweed meal resulted in a higher viscosity of the product and a more uniform suspension of the fruit puree without whey separation or stratification. Despite the higher viscosity, sample 4 maintained a rich and fresh mouthfeel, rather than a gummy mouthfeel caused by the higher gellant content. In control 1 without thickener, the viscosity of the pasteurized fermented milk was significantly lower and a significant amount of whey separated. In comparative example 2, agar and modified starch were added to obtain control 2. Control 2 maintained good stability during storage. However, starch retrogradation during storage (starch retrogradation) leads to deterioration of mouthfeel and more pronounced powdery mouthfeel as storage time is extended. In comparative example 3, modified starch, pectin and gelatin were added to obtain control 3. These additives cause slight whey separation during storage and the powdery mouthfeel becomes more pronounced.

Claims

1. A method of preparing a pasteurized fermented dairy product, the method comprising:

(1) mixing components comprising milk and seaweed meal to obtain a mixture;

(2) homogenizing the mixture to obtain a liquid;

(3) sterilizing the liquid;

(4) adding bacteria suitable for fermenting milk to the sterilized liquid and fermenting to the desired acidity; and

(5) the fermented liquid is pasteurized, thereby obtaining a pasteurized fermented dairy product.

2. The method of claim 1, wherein the components of step (1) further comprise one or more of milk protein, cream, sweetener, and flavor.

3. The method of claim 1, wherein step (4) further comprises adding a flavor after fermentation.

4. The method of claim 1, further comprising packaging filling the pasteurized fermented dairy product after step (5).

5. A pasteurized fermented dairy product comprising milk and seaweed meal, the pasteurized fermented dairy product being manufactured by the method of any one of claims 1 to 4.

6. A pasteurized fermented milk obtained by a process comprising the steps of:

(1) heating milk to a temperature of 45 ℃ to 55 ℃;

(2) adding seaweed meal while stirring;

(3) heating to a temperature of 60 ℃ to 65 ℃;

(4) homogenizing at a pressure of 16MPa to 20 MPa;

(5) sterilizing at a temperature of 90 ℃ to 145 ℃ for a time of 4 seconds to 10 minutes;

(6) cooling to a temperature of 35 ℃ to 45 ℃;

(7) adding bacteria suitable for fermenting milk;

(8) fermenting at 35-45 deg.C until acidity reaches 70-100 deg.C T;

(9) cooling to a temperature of 10-25 ℃ and stirring uniformly,

(10) pasteurizing in a pasteurizer at a temperature of 70 ℃ to 80 ℃ for a time of 10 seconds to 60 seconds, and

(11) cooling to a temperature of 10 to 25 ℃ to obtain pasteurized fermented milk.

7. The pasteurized fermented milk according to claim 1, wherein the method further comprises adding a flavor after step (9).

8. The pasteurized fermented milk according to claim 1, wherein the method further comprises packaging and filling after step (11).

9. The pasteurized fermented milk of claim 1, wherein step (2) further comprises adding one or more of milk protein, cream, sweetener, and flavor.

10. The pasteurized fermented milk according to claim 9, wherein the sweetener comprises sugar, glucose, maltose, fructose, sugar alcohols, syrups, oligosaccharides, high intensity sweeteners, and combinations thereof.

11. The pasteurized fermented milk according to claim 9, wherein the milk protein comprises whey protein, concentrated milk protein, skim milk protein, condensed milk, or a combination thereof.

12. The pasteurized fermented milk according to claim 9, wherein the cream comprises cream and butter.

13. The pasteurized fermented milk according to claim 9, wherein the flavor comprises a color, a flavor, a fruit flavor, a vegetable flavor, an egg product, a bean product, a tea powder, a chocolate flavor, a cereal flour, a cereal paste, a nutritional supplement, or a combination thereof.

14. The pasteurized fermented milk according to any one of claims 6 to 13, wherein the milk comprises cow's milk, fresh milk, reconstituted milk, skim milk, low fat milk, pre-processed milk, or a combination thereof.

15. The pasteurized fermented milk according to any of claims 6 to 14, wherein the bacteria suitable for fermenting milk comprise one or more of lactic acid bacteria and probiotics.

16. The pasteurized fermented milk according to any one of claims 6 to 15, wherein the pasteurized fermented milk is yogurt.

17. A pasteurized fermented milk product comprising milk and seaweed meal, wherein the seaweed meal is added to the milk during the manufacture of the pasteurized fermented milk product.

18. The pasteurized fermented milk product of claim 17, wherein the seaweed meal is added prior to fermentation or pasteurization in the manufacturing process.

19. The pasteurized fermented milk product of claim 17, wherein the amount of seaweed meal is 0.1 to 1.0 weight percent.

20. The pasteurized fermented dairy product of claim 17, further comprising one or more of a sweetener in an amount from 0.01 to 12.0 wt.%, a milk protein in an amount from 0.01 to 2.0 wt.%, cream in an amount from 0.01 to 9.0 wt.%, and a flavor in an amount from 0.01 to 2.0 wt.%.

21. The pasteurized fermented milk product of claim 20, wherein the sweetener comprises sugar, glucose, maltose, fructose, sugar alcohols, syrups, oligosaccharides, high intensity sweeteners, and combinations thereof.

22. The pasteurized fermented milk product of claim 20, wherein the milk proteins comprise whey proteins, concentrated milk proteins, skim milk proteins, condensed milk, and combinations thereof.

23. The pasteurized fermented milk product of claim 20, wherein the cream comprises cream and butter.

24. The pasteurized fermented dairy product of claim 20, wherein the flavor comprises a color, a flavor, a fruit flavor, a vegetable flavor, an egg product, a soy product, a tea powder, a chocolate flavor, a cereal flour, a cereal paste, a nutritional supplement, or a combination thereof.

25. The pasteurized fermented dairy product according to claim 17, further comprising bacteria suitable for fermenting milk in an amount of 50 to 100U/ton.

26. The pasteurized fermented milk product of claim 25, wherein the bacteria suitable for fermenting milk comprise one or more of lactic acid bacteria and probiotics.

27. The pasteurized fermented milk product according to any of claims 17 to 26, wherein the milk comprises cow's milk, fresh milk, reconstituted milk, skim milk, low fat milk, pre-processed milk, and combinations thereof.

28. A method of preparing pasteurized fermented milk, the method comprising: