CN105230784A - Viable bacteria type room-temperature fermented milk beverage and preparation method of viable bacteria type room-temperature fermented milk beverage - Google Patents
Viable bacteria type room-temperature fermented milk beverage and preparation method of viable bacteria type room-temperature fermented milk beverage Download PDFInfo
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Abstract
The invention discloses a viable bacteria type room-temperature fermented milk beverage and a preparation method of the viable bacteria type room-temperature fermented milk beverage. Raw materials for preparing the viable bacteria type room-temperature fermented milk beverage comprise conventional raw materials of fermented milk beverages besides sweet substances and fermented milk base materials, a sweet substance and a fermented milk base material, wherein the sweet substance is a sucrose-free sweetening agent; preparation raw materials of the fermented milk base material comprise raw milk, a fermenting agent YoFlex (R) Acidifix (Trade Mark), and 0.6-0.8% of cane sugar, the content of proteins in the preparation raw materials of the fermented milk base material is at least 2.9%, and the percentage is the mass percentage of the proteins in the total mass of the preparation raw materials of the fermented milk base material. The fermented milk base material is prepared through the following steps: homogenizing the mixture of the raw milk and the cane sugar, disinfecting the homogenized mixture so as to obtain fermentation substrate, and adding the fermenting agent to the fermentation substrate for fermentation. The viable bacteria type room-temperature fermented milk beverage concurrently has the dual advantages of the efficacy of active lactic acid bacteria and the convenience of room temperature storage.
Description
Technical field
The invention discloses a kind of viable type normal temperature fermentation milk beverage and preparation method thereof.
Background technology
In recent years, along with the fast development of dairy industry, the enhancing of consumer health's consciousness, the beverage market of China there occurs very large change.From soda, tea beverage are the trend that main consumption has turned to containing milk beverage, acidified milk drink before.Market occurs take chlorella yakult as the low temperature viable type acidified milk drink of multiple brands of representative.This product, through Cow Milk Fermentation gained, is felt well good to eat with the acid after fermentation, in addition, containing milk elements and biodiasmin, is also healthy selection.
But, viable type acidified milk drinks all on the market all needs deepfreeze at present, along with popularizing of acidified milk drink, the expansion of sales region, also continuous print cold chain transportation cannot be realized in a lot of places of China, even stored refrigerated, therefore, in recent years, all big enterprises were competitively proposed normal temperature fermentation milk beverage.But these normal temperature fermentation milk beverages are all by sterilization again without exception, the mode killed by lactic acid bacteria realizes product normal temperature storage.So, the benefit that active bacteria brings to human body has not existed, and some bioactivators lose, and adds production cost in production process simultaneously.But in view of the feature of constantly Fermentative growth in the product under lactic acid bacteria normal temperature, defining technology barriers, there is no the appearance of viable type normal temperature fermentation milk beverage all the time.
Summary of the invention
Technical problem to be solved by this invention is that under overcoming normal temperature, lactic acid bacteria constantly grows in acidified milk drink, causes acidified milk drink state, taste bad, cannot the normal temperature shortcoming of preserving, and provides a kind of viable type normal temperature fermentation milk beverage and preparation method thereof.Base-material and viable type normal temperature fermentation milk beverage ferment in production technology of the present invention all without the need to refrigeration, decreases equipment investment, reduce energy consumption, greatly control production cost; And viable type normal temperature fermentation milk beverage has had the convenient two-fold advantage of biodiasmin effect and normal temperature preservation concurrently, has captured the technology barriers of normal temperature fermentation milk beverage without viable bacteria, has filled up the blank of this series products.
The invention provides a kind of preparation method of viable type normal temperature fermentation milk beverage, the raw material of the viable type normal temperature fermentation milk beverage described in preparation comprises: the convenient source of the acidified milk drink except sweet substance and acidified milk base-material, sweet substance and acidified milk base-material; Wherein, described sweet substance is sucrose free sweetener, and the raw materials of described acidified milk base-material comprises: raw milk, leavening
acidifix
tM, sucrose 0.6 ~ 0.8%, the protein content in the raw materials of acidified milk base-material is at least 2.9%, and described percentage is the mass percent of the raw materials gross mass accounting for acidified milk base-material; The step of the acidified milk base-material described in preparation comprises: the compound homogeneous of raw milk and sucrose, sterilization are obtained fermentation substrate, ferment-fermented by adding in fermentation substrate, obtains described acidified milk base-material.
In the present invention, described leavening
acidifix
tMbuy from Ke Hansen (Beijing) trade Co., Ltd, it is made up of lactobacillus bulgaricus (Lactobacillusdelbrueckiisubsp.bulgaricus) and streptococcus thermophilus (Streptococcusthermophilus).The consumption of described leavening can be the conventional amount used of this area, and preferably 0.005 ~ 0.02%, more preferably 0.01% ~ 0.02%, described percentage is the mass percent of the raw materials gross mass accounting for described acidified milk base-material.
In the present invention, described raw milk can be raw milk, preferred milk or the reconstituted milk that this area routine uses.In this area, in raw milk, the mass content of protein is generally 2.9% ~ 3.1%.When in the raw materials of described acidified milk base-material, the source of protein is only raw milk, those skilled in the art all know how to select raw milk to meet the requirement of described " in the raw materials of acidified milk base-material, the content of protein is at least 2.9% ", the mass content of preferred protein of the present invention is the raw milk of 2.95% ~ 3.1%.The consumption of described raw milk can be the conventional use amount of this area, and preferably 99.18 ~ 99.395%, more preferably 99.29 ~ 99.39%, described percentage is the mass percent of the raw materials gross mass accounting for described acidified milk base-material.
Wherein, described milk namely from the natural mammal gland secretion that healthy ox body Normal breast is forced down, preferably through pretreated raw milk.Described raw milk meets the requirement of GB-19301 " national food safety standard-lactogenesis ".Described pretreatment can be the pretreatment of this area routine, generally comprises filtration or centrifugal clarification etc.
Wherein, described reconstituted milk is the reconstituted milk of the requirement in the qualification of reconstituted milk " in pasteurization milk and the UHT sterile milk " meeting that the Ministry of Agriculture promulgates.The concentration of milk powder preferably 12% ~ 15% in described reconstituted milk, described percentage is the mass percent that described milk powder accounts for described reconstituted milk.Described milk powder can be the milk powder of this area routine, preferred whole milk powder or skimmed milk power.
In the present invention, described sucrose can be the sucrose that this area routine uses, preferred white sugar and/or brown sugar.The consumption of described sucrose preferably 0.6 ~ 0.7%.
In the present invention, the mixing condition of " compound of raw milk and sucrose " described in preparation is preferably: add sucrose after raw milk being heated and mix; Described raw milk heating-up temperature preferably 40 ~ 50 DEG C, more preferably 45 ~ 50 DEG C; Described raw milk and the incorporation time of sucrose preferably 15 ~ 30min, more preferably 20min ~ 30min.
When described raw milk is reconstituted milk, also can comprise the preparation of described reconstituted milk in the preparation method of described acidified milk base-material, it comprises the following steps: be added to the water by described milk powder and dissolve.
Of the present inventionly prepare in the step of acidified milk base-material, described processing condition can be the processing condition of this area routine, homogenizing temperature preferably 60 ~ 65 DEG C; The pressure preferably 18 ~ 25MPa of homogeneous, more preferably 18 ~ 20MPa.
Of the present inventionly prepare in the step of acidified milk base-material, described sterilization conditions can be the sterilization conditions of this area routine, sterilization temperature preferably 90 DEG C ~ 135 DEG C, more preferably 90 ~ 95 DEG C, sterilizing time preferably 5 ~ 600 seconds, more preferably 480 ~ 600 seconds.
Of the present inventionly prepare in the step of acidified milk base-material, after preferably the fermentation substrate of gained being cooled to 39 ~ 43 DEG C, add leavening heat-preservation fermentation, described chilling temperature is also the temperature of heat-preservation fermentation, wherein, described chilling temperature more preferably 40 ~ 42 DEG C.The terminal of described fermentation can be the fermentation termination of this area routine, and be preferably 4.3 ~ 4.8 to the pH value of described fermentation substrate, acidity is 70 ~ 80 ° of T, more preferably to pH value be 4.5 ~ 4.8, acidity 75 ~ 80 ° of T.
In the present invention, described sweet substance can be " the sucrose free sweetener " that this area routine uses, comprise various sucrose free natural sweetener and/or artificial synthesis edulcorant, one or more in the preferred honey element of the present invention, stevioside, glycyrrhizin, Aspartame, acesulfame potassium, asccharin and Sucralose; The consumption of described sweet substance can be the conventional amount used of this area, and preferably 0.01 ~ 0.05%, more preferably 0.04%, described percentage is the mass percent of the raw materials gross mass accounting for described viable type normal temperature fermentation milk beverage.
In the present invention, the consumption of described acidified milk base-material can be the conventional amount used of this area, and preferably 24 ~ 67%, more preferably 30 ~ 50%, described percentage is the mass percent of the raw materials gross mass accounting for described viable type normal temperature fermentation milk beverage.
" convenient source of the acidified milk drink except sweet substance and acidified milk base-material " of the present invention can comprise: thickener, emulsifying agent, acidity regulator and water.
Wherein, described thickener to can be in this area conventional thickener, one or more in preferred converted starch, agar, pectin and gelatin; The consumption of described thickener can be the conventional amount used of this area, and preferably 0.04 ~ 0.2%, more preferably 0.045 ~ 0.07%, described percentage is the mass percent of the raw materials gross mass accounting for described viable type normal temperature fermentation milk beverage.
Wherein, described emulsifying agent can be the emulsifying agent of this area routine, preferably single, one or more in diglycerine fatty acid ester, sucrose fatty ester and phosphatide; The consumption of described emulsifying agent can be the conventional amount used of this area, and preferably 0.01 ~ 0.05%, more preferably 0.02 ~ 0.04%, described percentage is the mass percent of the raw materials gross mass accounting for described viable type normal temperature fermentation milk beverage.
Wherein, described acidity regulator can be the acidity regulator of this area routine, one or more in optimization citric acid, lactic acid and malic acid; The consumption of described acidity regulator can be the conventional amount used of this area, and preferably 0.05 ~ 0.1%, more preferably 0.05 ~ 0.07%, described percentage is the mass percent of the raw materials gross mass accounting for described viable type normal temperature fermentation milk beverage.
Wherein, the water that the routine that described water can be this area uses, preferably with water, the quality of the raw materials of described viable type normal temperature fermentation milk beverage is complemented to 100%, described percentage is the mass percent of the raw materials gross mass accounting for described viable type normal temperature fermentation milk beverage.
In the preparation method of viable type normal temperature fermentation milk beverage of the present invention, concrete preparation process and condition can with reference to the preparation process of this area routine and conditions.
In the preparation method of viable type normal temperature fermentation milk beverage of the present invention, the concrete steps of the viable type normal temperature fermentation milk beverage described in preparation can comprise: cool after the stirring of the mixture thermal-insulating of described water, thickener, emulsifying agent, sweet substance and acidity regulator, sterilization, mix with described hair-cream base-material, homogeneous, it is filling.
Wherein, the pH value of described viable type normal temperature fermentation milk beverage can be the pH value of the acidified milk drink of this area routine, and the present invention preferably 3.5 ~ 3.8, and more preferably 3.65 ~ 3.7.
Wherein, in the preparation method of described viable type normal temperature fermentation milk beverage, preparation " compound of water, thickener, emulsifying agent, sweet substance and acidity regulator " can refer to the conventional mixing condition of this area, the present invention is preferably: heated by described water, add described thickener, emulsifying agent, sweet substance and acidity regulator, mix.Wherein, the heating-up temperature of described water can be the conventional heating temperature of this area, preferably 45 ~ 75 DEG C, more preferably 70 DEG C.The time of described insulated and stirred can be the conventional insulated and stirred time of this area, preferably 20 ~ 30min.
Wherein, in the preparation method of described viable type normal temperature fermentation milk beverage, described sterilization conditions can be the sterilization conditions of this area routine, sterilization temperature preferably 90 DEG C ~ 135 DEG C, sterilizing time preferably 5 ~ 600 seconds.Described chilling temperature can be the conventional chilling temperature of this area, preferably 10 ~ 30 DEG C.Described processing condition can be the processing condition of this area routine, homogenizing temperature preferably 60 ~ 65 DEG C; Homogenization pressure is 18 ~ 25MPa preferably, more preferably 18 ~ 20MPa.
Present invention also offers the viable type normal temperature fermentation milk beverage that a kind of preparation method described above prepares.
Without prejudice to the field on the basis of common sense, above-mentioned each optimum condition, can be combined, obtain the preferred embodiments of the invention.
Agents useful for same of the present invention and raw material are all commercially.
Positive progressive effect of the present invention is: the present invention breaches the consistent sterilization treatment of normal temperature fermentation milk beverage, provides a kind of normal temperature fermentation milk beverage containing biodiasmin and preparation method thereof; Base-material and finished product ferment in production technology of the present invention all without the need to cooling, decreases equipment investment, reduce energy consumption, greatly control production cost; Viable type normal temperature fermentation milk beverage has had the convenient two-fold advantage of biodiasmin effect and normal temperature preservation concurrently; Capture the technology barriers of normal temperature fermentation milk beverage without viable bacteria, fill up the blank of this series products.
Detailed description of the invention
Mode below by embodiment further illustrates the present invention, but does not therefore limit the present invention among described scope of embodiments.The experimental technique of unreceipted actual conditions in the following example, conventionally and condition, or selects according to catalogue.
In following embodiment, raw materials used source is:
Raw milk, whole milk powder and skimmed milk power: Shanghai Bright Dairy & Food Co., Ltd.'s dairy products two factory.
acidifix
tM: Ke Hansen (Beijing) trade Co., Ltd.
Thickener, emulsifying agent: upper sea blue island food additives company.
Sweet substance, acidity regulator: Yi Fang agricultural science and technology limited company.
Embodiment 1
Prepared by acidified milk base-material:
Milk 99.18%, sucrose 0.8%, leavening (
acidifix
tM) 0.02%, described percentage is the mass percent of the raw materials gross mass accounting for described acidified milk base-material.
1) by Milk During Heating to 50 DEG C, sucrose is added, mixing 15min;
2) by step 1) material 65 DEG C, the 18MPa homogeneous of gained, sterilization in 90 DEG C, 600 seconds, obtains fermentation substrate;
3) by step 2) fermentation substrate of gained is cooled to 39 DEG C, and it is ferment-fermented to add 0.02% (w/w), obtains acidified milk base-material.The pH4.8 of base-material, acidity 70 ° of T.
The preparation of viable type normal temperature fermentation milk beverage:
Formula:
| Composition | Consumption/g |
| Acidified milk base-material | 24 |
| Converted starch | 0.2 |
| Single, diglycerine fatty acid ester | 0.01 |
| Sucralose | 0.01 |
| Citric acid | 0.05 |
| Water | 75.73 |
Processing step is as follows:
A, heat water to 45 DEG C, add converted starch, list, diglycerine fatty acid ester, Sucralose and citric acid insulated and stirred 20min;
B, by the mixed liquor 90 DEG C of step a, sterilization in 600 seconds, be cooled to 30 DEG C;
C, step b feed liquid mixed with acidified milk base-material, 65 DEG C, 18MPa homogeneous, filling, normal temperature is placed.
The pH value 3.8 of described viable type normal temperature fermentation milk beverage.
Embodiment 2
Prepared by acidified milk base-material:
Milk 99.395%, sucrose 0.6%, leavening (
acidifix
tM) 0.005%, described percentage is the mass percent of the raw materials gross mass accounting for described acidified milk base-material.
1) by Milk During Heating to 40 DEG C, sucrose is added, mixing 30min;
2) by step 1) material 60 DEG C, the 25MPa homogeneous of gained, sterilization in 135 DEG C, 5 seconds, obtains fermentation substrate;
3) by step 2) fermentation substrate of gained is cooled to 43 DEG C, and it is ferment-fermented to add 0.005% (w/w), obtains acidified milk base-material.Base-material pH4.3, acidity 80 ° of T
The preparation of viable type normal temperature fermentation milk beverage:
Formula:
| Composition | Consumption/g |
| Acidified milk base-material | 67 |
| Pectin | 0.05 |
| Single, diglycerine fatty acid ester | 0.03 |
| Sucrose fatty ester | 0.02 |
| Aspartame | 0.03 |
| Acesulfame potassium | 0.02 |
| Lactic acid | 0.1 |
| Water | 32.75 |
Processing step is as follows:
A, heat water to 75 DEG C, add pectin, list, diglycerine fatty acid ester, sucrose fatty ester, Aspartame, acesulfame potassium and lactic acid, insulated and stirred 30min;
B, by the mixed liquor 135 DEG C of step a, sterilization in 5 seconds, be cooled to 10 DEG C;
C, step b feed liquid mixed with acidified milk base-material, 65 DEG C, 20MPa homogeneous, filling, normal temperature is placed.
The pH value 3.5 of described viable type normal temperature fermentation milk beverage.
Embodiment 3
Prepared by acidified milk base-material:
Reconstituted milk 99.29%, sucrose 0.7%, leavening (
acidifix
tM) 0.01%, described percentage is the mass percent of the raw materials gross mass accounting for described acidified milk base-material.
1) 150kg whole milk powder is joined in 850L water dissolve completely, make reconstituted milk;
2) reconstituted milk is heated to 45 DEG C, adds sucrose, mixing 30min;
3) by step 1) material 60 DEG C, the 20MPa homogeneous of gained, sterilization in 95 DEG C, 480 seconds, obtains fermentation substrate;
3) by step 2) fermentation substrate of gained is cooled to 40 DEG C, and it is ferment-fermented to add 0.01% (w/w), obtains acidified milk base-material.Base-material pH4.5, acidity 75 ° of T
The preparation of viable type normal temperature fermentation milk beverage:
Formula:
| Composition | Consumption/g |
| Acidified milk base-material | 50 |
| Converted starch | 0.03 |
| Agar | 0.04 |
| Phosphatide | 0.04 |
| Sucralose | 0.01 |
| Stevioside | 0.03 |
| Lactic acid | 0.05 |
| Malic acid | 0.02 |
| Water | 49.78 |
Processing step is as follows:
A, heat water to 70 DEG C, add converted starch, agar, phosphatide, Sucralose, stevioside, lactic acid and malic acid insulated and stirred 20min;
B, by the mixed liquor 95 DEG C of step a, sterilization in 480 seconds, be cooled to 30 DEG C;
C, step b feed liquid mixed with acidified milk base-material, 65 DEG C, 20MPa homogeneous, filling, normal temperature is placed.
The pH value 3.65 of described viable type normal temperature fermentation milk beverage.
Embodiment 4
Prepared by acidified milk base-material:
Reconstituted milk 99.39%, sucrose 0.6%, leavening (
acidifix
tM) 0.01%, described percentage is the mass percent of the raw materials gross mass accounting for described acidified milk base-material.
1) 120kg skimmed milk power is joined in 880L water dissolve completely, make reconstituted milk; 2) will
Reconstituted milk is heated to 40 DEG C, adds sucrose, mixing 30min;
3) by step 1) material 60 DEG C, the 20MPa homogeneous of gained, sterilization in 95 DEG C, 480 seconds, obtains fermentation substrate;
3) by step 2) fermentation substrate of gained is cooled to 42 DEG C, and it is ferment-fermented to add 0.01% (w/w), obtains acidified milk base-material.Base-material pH4.5, acidity 75 ° of T
The preparation preparation of viable type normal temperature fermentation milk beverage:
Formula:
| Composition | Consumption/g |
| Acidified milk base-material | 30 |
| Converted starch | 0.04 |
| Single, diglycerine fatty acid ester | 0.02 |
| Sucralose | 0.01 |
| Lactic acid | 0.05 |
| Water | 69.88 |
Processing step is as follows:
A, heat water to 70 DEG C, add converted starch, list, diglycerine fatty acid ester, Sucralose and lactic acid insulated and stirred 20min;
B, by the mixed liquor 95 DEG C of step a, sterilization in 480 seconds, be cooled to 30 DEG C;
C, step b feed liquid mixed with acidified milk base-material, 65 DEG C, 20MPa homogeneous, filling, normal temperature is placed.
The pH value 3.7 of described viable type normal temperature fermentation milk beverage.
Effect example
Carry out sensory evaluation after above-described embodiment product normal temperature is preserved 30 days, found that, embodiment product the whole story shelf-life Product Status, mouthfeel, local flavor be basically identical.
Then detect its index of correlation, result is as following table:
As seen from the above table, in embodiment of the present invention shelf life of products, normal temperature is placed, and existing 10
8the biodiasmin of cfu/g exists, and does not affect acidity and the state of product simultaneously, and taste flavor is stablized.
Claims (10)
1. the preparation method of a viable type normal temperature fermentation milk beverage, it is characterized in that, the raw material of the viable type normal temperature fermentation milk beverage described in preparation comprises: the convenient source of the acidified milk drink except sweet substance and acidified milk base-material, sweet substance and acidified milk base-material; Wherein, described sweet substance is sucrose free sweetener, and the raw materials of described acidified milk base-material comprises: raw milk, leavening
acidifix
tM, sucrose 0.6 ~ 0.8%, the protein content in the raw materials of acidified milk base-material is at least 2.9%, and described percentage is the mass percent of the raw materials gross mass accounting for acidified milk base-material; The step of the acidified milk base-material described in preparation comprises: the compound homogeneous of raw milk and sucrose, sterilization are obtained fermentation substrate, ferment-fermented by adding in fermentation substrate, obtains described acidified milk base-material.
2. preparation method as claimed in claim 1, is characterized in that: the raw materials of described acidified milk base-material comprises: raw milk 99.18 ~ 99.395%, leavening
acidifix
tM0.005 ~ 0.02%, sucrose 0.6 ~ 0.8%, described percentage is the mass percent of the raw materials gross mass accounting for acidified milk base-material.
3. preparation method as claimed in claim 2, is characterized in that:
Described raw milk addition is 99.29 ~ 99.39%;
And/or, described leavening
acidifix
tMaddition be 0.01% ~ 0.02%;
And/or the addition of described sucrose is 0.6 ~ 0.7%.
4. preparation method as claimed in claim 1, is characterized in that:
The mixing condition of " compound of raw milk and sucrose " described in preparation is: add sucrose after raw milk being heated and mix; Described raw milk heating-up temperature is 40 ~ 50 DEG C; Described incorporation time is 15 ~ 30min;
And/or described prepares in the step of acidified milk base-material, and described processing condition is: homogenizing temperature 60 ~ 65 DEG C; Pressure 18 ~ the 25MPa of homogeneous;
And/or described prepares in the step of acidified milk base-material, and described sterilization conditions is: sterilization temperature 90 DEG C ~ 135 DEG C, sterilizing time 5 ~ 600 seconds;
And/or described prepares in the step of acidified milk base-material, after the fermentation substrate of gained is cooled to 39 ~ 43 DEG C, add leavening heat-preservation fermentation;
And/or described prepares in the step of acidified milk base-material, the terminal of described fermentation is be 4.3 ~ 4.8 to the pH value of described fermentation substrate, and acidity is 70 ~ 80 ° of T.
5. preparation method as claimed in claim 1, is characterized in that: described " convenient source of the acidified milk drink except sweet substance and acidified milk base-material " comprising: thickener, emulsifying agent, acidity regulator and water.
6. preparation method as claimed in claim 5, is characterized in that: the raw materials of described viable type normal temperature fermentation milk beverage comprises: described sweet substance 0.01 ~ 0.05%, described acidified milk base-material 24 ~ 67%, thickener 0.04 ~ 0.2%, emulsifying agent 0.01 ~ 0.05%, acidity regulator 0.05 ~ 0.1%, water complement to 100%; Wherein, described percentage is the mass percent of the raw materials gross mass accounting for described viable type normal temperature fermentation milk beverage.
7. preparation method as claimed in claim 6, is characterized in that:
Described sweet substance is one or more in honey element, stevioside, glycyrrhizin, Aspartame, acesulfame potassium, asccharin and Sucralose;
And/or described emulsifying agent is single, one or more in diglycerine fatty acid ester, sucrose fatty ester and phosphatide;
And/or described thickener is one or more in converted starch, agar, pectin and gelatin;
And/or described acidity regulator is one or more in citric acid, lactic acid and malic acid.
8. preparation method as claimed in claim 5, it is characterized in that: the concrete steps of the viable type normal temperature fermentation milk beverage described in preparation comprise: cool after the stirring of the mixture thermal-insulating of described water, thickener, emulsifying agent, sweet substance and acidity regulator, sterilization, mix with described hair-cream base-material, homogeneous, it is filling.
9. preparation method as claimed in claim 8, is characterized in that:
In the preparation method of described viable type normal temperature fermentation milk beverage, the mixing condition of preparation " compound of described water, thickener, emulsifying agent, sweet substance and acidity regulator " is: heated by described water, add described thickener, emulsifying agent, sweet substance and acidity regulator, mix; Wherein, the heating-up temperature of described water is 45 ~ 75 DEG C; The time of described insulated and stirred is 20 ~ 30min;
And/or in the preparation method of described viable type normal temperature fermentation milk beverage, described sterilization conditions is: sterilization temperature 90 DEG C ~ 135 DEG C, sterilizing time 5 ~ 600 seconds;
And/or in the preparation method of described viable type normal temperature fermentation milk beverage, described chilling temperature is 10 ~ 30 DEG C;
And/or in the preparation method of described viable type normal temperature fermentation milk beverage, described processing condition is: homogenizing temperature 60 ~ 65 DEG C; Homogenization pressure 18 ~ 25MPa;
And/or the pH value of described viable type normal temperature fermentation milk beverage is 3.5 ~ 3.8.
10. the viable type normal temperature fermentation milk beverage that the preparation method of the viable type normal temperature fermentation milk beverage as described in any one of claim 1 ~ 9 obtains.
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| CN109497136A (en) * | 2017-09-14 | 2019-03-22 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of post-fermentation room temperature viable bacteria sour milk and preparation method thereof |
| CN115299497A (en) * | 2021-05-07 | 2022-11-08 | 内蒙古伊利实业集团股份有限公司 | Method for preparing reconstituted milk fermented milk product and milk product prepared thereby |
| CN115380954A (en) * | 2022-08-26 | 2022-11-25 | 新希望蓝海乳业(北京)有限公司 | Yoghourt and preparation method thereof |
| WO2023169393A1 (en) * | 2022-03-07 | 2023-09-14 | 内蒙古伊利实业集团股份有限公司 | Method for preparing fermented milk with live bacteria at normal temperature |
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| CN106035653A (en) * | 2016-06-03 | 2016-10-26 | 浙江鸣食品股份有限公司 | Viable bacterium type yoghourt for normal atmospheric temperature sales and making method of viable bacterium type yoghourt |
| CN109497136A (en) * | 2017-09-14 | 2019-03-22 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of post-fermentation room temperature viable bacteria sour milk and preparation method thereof |
| CN115299497A (en) * | 2021-05-07 | 2022-11-08 | 内蒙古伊利实业集团股份有限公司 | Method for preparing reconstituted milk fermented milk product and milk product prepared thereby |
| CN115299497B (en) * | 2021-05-07 | 2024-03-22 | 内蒙古伊利实业集团股份有限公司 | Method for preparing reconstituted milk fermented milk product and milk product prepared by same |
| WO2023169393A1 (en) * | 2022-03-07 | 2023-09-14 | 内蒙古伊利实业集团股份有限公司 | Method for preparing fermented milk with live bacteria at normal temperature |
| CN115380954A (en) * | 2022-08-26 | 2022-11-25 | 新希望蓝海乳业(北京)有限公司 | Yoghourt and preparation method thereof |
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