CN107047769A - A kind of coagulating type cheese flavored fermented milk and preparation method thereof - Google Patents
A kind of coagulating type cheese flavored fermented milk and preparation method thereof Download PDFInfo
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- 229910052709 silver Inorganic materials 0.000 description 3
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- SHZGCJCMOBCMKK-DHVFOXMCSA-N L-fucopyranose Chemical compound C[C@@H]1OC(O)[C@@H](O)[C@H](O)[C@@H]1O SHZGCJCMOBCMKK-DHVFOXMCSA-N 0.000 description 1
- 102000004407 Lactalbumin Human genes 0.000 description 1
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- 239000007864 aqueous solution Substances 0.000 description 1
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- 239000004519 grease Substances 0.000 description 1
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- 238000001764 infiltration Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 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
- A23C9/13—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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/231—Lactis
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 a kind of coagulating type cheese flavored fermented milk, include the raw material of following parts by weight：80 90 parts of raw milk, 0.005 part of fermented bacterium, 0.5 2.0 parts of PURE WHEY, 0.1 1.0 parts of tremella polysaccharides, 5 10 parts of white granulated sugar, 0.5 3 parts of cheese's powder, 0.01 0.1 parts of edible salt.The preparation method of coagulating type cheese's flavored fermented milk comprises the following steps：1）Dispensing：Operative liquid milk is taken to be warming up to 45 ~ 50 DEG C, PURE WHEY, tremella polysaccharides and part white granulated sugar is dry-mixed, the operative liquid milk put into after heating, then remaining white granulated sugar, cheese's powder etc. are added, liquid milk constant volume is used after being well mixed, less than 20 DEG C are cooled to.2）The feed liquid prepared is sterilized.3）Fermentation raw material is cooled to less than 10 DEG C, inoculation fermentation strain.4）After the completion of inoculation, heating, filling, fermentation after the completion of fermentation, are gone between quickly cooling.The present invention flavored fermented milk texture is finer and smoother, mouthfeel is more smooth, cheese's local flavor more alcohol just, and junket aromatic flavour, good water-retaining property.
Description
Technical field
The invention belongs to technical field of processing dairy products, and in particular to a kind of coagulating type cheese flavored fermented milk and its preparation
Method.
Background technology
In the market flavor fermentation milk product is varied, is loved by consumers.Flavored fermented milk refers to more than 80%
Raw ox (sheep) breast or milk powder are raw material, add other raw materials, and pH value is reduced after sterilization, fermentation, addition or not before or after fermentation
The product that addition food additives, nutrition fortifier, fruits and vegetables, cereal etc. are made.
Pursuit with people to the taste and flavor of flavored fermented milk, occurs in that the flavor fermentation of more and more tastes
A kind of flavor fermentation with health role containing traditional Chinese medicine ingredients is disclosed in breast, such as Chinese patent CN106035666A
A kind of corn fried flour flavored fermented milk is disclosed in breast, Chinese patent CN106259906A, it is various in order to meet the demand of people
The acidified milk of taste flavor emerges in an endless stream.But, the acidified milk of current cheese's local flavor is more rare.Cheese also known as cheese, cheese,
Department has been made in literal translation, refer to animal it is newborn through lactobacillus-fermented or it is enzyme-added after solidification, and remove the concentrated dairy that whey is made.Cheese's sheet
Body is mainly made up of nutritional ingredients such as protein, lipids, except same milk is the same, contains the mineral matters such as abundant calcium, zinc and dimension life
Plain A and B2Outside, also because its be by fermentation effect be made make these nutrients be more easy to be absorbed by the body.With western diet culture
Infiltration, the food products market of cheese flavor is fast-developing, and the prospect of cheese is very wide.
White fungus is the traditional beauty excellent tonic product of China, is universally acknowledged Precious Edible Fungi.Tremella polysaccharides is that white fungus is extracted
Thing, is main active in white fungus, using mannose as main chain, and side chain contains xylose, fucose, the acidity of glucuronic acid and glued
Polysaccharide；The tremella polysaccharides aqueous solution is colourless, odorless, transparent, with very high viscosity, can assign product unusual soft, refreshing
Sliding mouthfeel；It is, for raw material, " biological enzymolysis, directional separation and purifying " to be passed through using modern biotechnology with " Tremella fructification "
And be made.
Cheese's powder comprehensive nutrition, local flavor mellowness, but can make products taste powder using excessive cheese's powder in manufacturing process
Taste is heavier, unobvious using very few cheese's taste, more light, currently in order to the alcohol plus effect of enhancing cheese's local flavor is protected simultaneously
Demonstrate,prove the stability and water-retaining property of acidified milk, it will usually add some additives, but the use of additive further have impact on production
The mouthfeel and quality of product, and tremella polysaccharides is also more rare with the acidified milk that cheese's powder compounds combination making production.
The content of the invention
In view of the above-mentioned problems, it is an object of the invention to provide a kind of coagulating type cheese flavored fermented milk and preparation method thereof,
The flavored fermented milk of the present invention is without any food additives, and products'texture is fine and smooth, smooth, junket aromatic flavour, with preferable
Stability and stronger water-retaining property, while also have certain health-care effect.
To achieve the above object, the present invention is adopted the following technical scheme that：
A kind of coagulating type cheese flavored fermented milk, includes the raw material of following parts by weight：80-90 parts of raw milk, fermented bacterium
0.005 part, 0.5-2.0 parts of PURE WHEY, 0.1-1.0 parts of tremella polysaccharides, 5-10 parts of white granulated sugar, 0.5-3 parts of cheese's powder is eaten
0.01-0.1 parts of salt.
It is preferred that, described coagulating type cheese's flavored fermented milk includes the raw material of following parts by weight：82-88 parts of raw milk,
0.005 part of fermented bacterium, 0.8-1.7 parts of PURE WHEY, 0.2-0.8 parts of tremella polysaccharides, 6-8 parts of white granulated sugar, cheese's powder 1-2
Part, 0.02-0.08 parts of edible salt.
It is preferred that, described coagulating type cheese's flavored fermented milk includes the raw material of following parts by weight：85 parts of raw milk, hair
0.005 part of yeast-like fungi kind, 1.5 parts of PURE WHEY, 0.5 part of tremella polysaccharides, 7 parts of white granulated sugar, 2 parts of cheese's powder, 0.05 part of edible salt.
The selection of fermented bacterium largely affects the product quality of acidified milk, it is preferred that the fermented bacterium is
Lactococcus lactis subsp. lactis and lactococcus lactis subsp.
A kind of preparation method of coagulating type cheese flavored fermented milk, comprises the following steps：
1) dispensing：Take operative liquid milk to be warming up to 45~50 DEG C, PURE WHEY, tremella polysaccharides and part white granulated sugar are done
It is mixed, put into the operative liquid milk that high speed shear tank has warmed up, be well mixed, then by remaining white granulated sugar, cheese's powder, edible salt
It is well mixed to add in the operative liquid milk after heating, stir 15 minutes, it is fully dissolved, be well mixed, then use liquid
Milk is settled to required liquid level, is cooled to less than 20 DEG C, that is, completes；
2) sterilize：Homogeneous and sterilization are carried out to the feed liquid prepared；
3) it is inoculated with：The fermentation raw material of preparation is cooled to after less than 10 DEG C, inoculation fermentation strain, is stirred.
4) filling fermentation：After inoculation, start to warm up, it is filling, it is filling after feeding fermentation storehouse fermentation, after the completion of fermentation, go to
Between quickly cooling.
The step 1) in PURE WHEY and the tremella polysaccharides mixture weight ratio dry-mixed with part white granulated sugar be
1:5。
The step 2) in homogenizing temperature control at 55~70 DEG C, homogenization pressure is：First class pressure 160bar, secondary pressure
30bar；Sterilisation temp is 94-96 DEG C, and the time is 300 seconds.Homogeneous in food processing refers to the feed liquid of material in extruding, Qiang Chong
Hit with refining material under decompression expansion triple role, so that what material can be evenly is mutually mixed, so that whole product
System is more stablized, and the purpose of homogeneous is that the feed liquid that will be prepared is well mixed, and improves the stability and viscosity of acidified milk, makes
The products taste produced is fine and smooth, smooth.
It is preferred that, the step 4) in be inoculated with after the completion of temperature rise to after 30-32 DEG C start it is filling.
It is preferred that, the step 4) in fermentation temperature control at 30 DEG C.
It is preferred that, the step 4) in fermentation time be 14-16h, pH≤4.55 during fermentation ends, acidity >=70 ° T.
The present invention is without any food additives, from the PURE WHEY with gel function and the silver as water conservation
Fungus polysaccharides solve the stability problem of product, so as to ensure that product has fine and smooth smooth structural state and mouthfeel, it is to avoid because
Add additive and influence the mouthfeel of product and the situation of quality to occur.
Contain the sugared composition such as D- xyloses, Ke Yiwei in the composition of the raw material tremella polysaccharides for the flavored fermented milk that the present invention makes
The Bifidobacterium of enteral utilizes, and improves the propagation environment of beneficial bacteria of intestinal tract, prevents constipation；Tremella polysaccharides has up to 500 times
Water retention property, has softening to defecate, and moistens the effect for drying large intestine；The high-moisture-retention of tremella polysaccharides can make one to produce satiety,
Reduce the absorption of excessive heat；Unnecessary sugar and grease can be coated again together to excrete in company with the deposition waste in enteron aisle,
So as to reach the purpose of slimming.In addition, tremella polysaccharides can be absorbed by the body as a kind of bioactive polysaccharide, and
Combined with the plasm of each organ cell, the part as human organ cell liquid strengthens the biology of each organ cell
Activity.
The tremella polysaccharides added in the present invention also has in addition to powerful health-care effect can improve product water-retaining property
With the effect of stability, 200 kilograms of fresh white fungus finally only obtains one kilogram of tremella polysaccharides, the huge molecular weight of tremella polysaccharides with
And the molecular characterization of polyhydroxy, determine that it has good water lock, the function of water conservation；It is presented a kind of low dense in aqueous
The viscous application characteristic of height；And the molecular characterization of many side chains of tremella polysaccharides, determine that a kind of spatial networks are presented in it in the solution
Structure, this structure has certain rigidity, and the stabilization of product is largely improved in the case of without any additive
Property.
Cheese's powder it has been especially added with the present invention, cheese contains abundant protein, vitamin B complex, calcareous, is also simultaneously
High heat, high-fat food, rational addition cheese make obtained product have cheese's local flavor；And only lifted by cheese's powder
Product cheese's local flavor is inadequate, and leavening mesophile (Lactococcus lactis subsp. lactis and Lactococcus lactis are used in manufacturing process
Bacterium subsp. cremoris) low temperature and long term ferment, by mesophile and cheese's powder dexterously fusion, make obtained product that there is alcohol just
Cheese's taste, while will not make one feel cheese's powder thick taste.
In the preparation method of the flavored fermented milk of the present invention, first by PURE WHEY, tremella polysaccharides powder and part white sand
Sugar is dry-mixed to be put into high speed shear tank, and condensed milk is made, is then again added to remaining white granulated sugar and remaining raw material together
In liquid milk after heating, advantageously integrate and dissolve in liquid milk with cheese's powder taste in lactalbumin and tremella polysaccharides,
In the presence of mesophile, make cheese's local flavor more alcohol just, lacking dense cheese's powder taste, while making cheese's taste of preparation ferment
Breast has preferably Water-saving effect and stability.
The local flavor yogurt of the present invention utilizes PURE WHEY, the silver for adding scientific matching without any food additives
Fungus polysaccharides and cheese's powder solve the problems, such as the stability and water conservation of product, make that products'texture is finer and smoother, mouthfeel is more felt well
It is sliding, cheese's powder and mesophile are especially perfectly combined the imparting aromatic mouthfeel of product, make cheese's local flavor more alcohol just.And the present invention
Using tremella polysaccharides, make that the no added flavored fermented milk delicate mouthfeel of cheese of preparation is smooth, water-retaining property is more preferable.
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 coagulating type cheese flavored fermented milk, is made up of the raw material of following parts by weight：80 parts of raw milk, fermented bacterium
0.005 part, 0.5 part of PURE WHEY, 0.1 part of tremella polysaccharides, 5 parts of white granulated sugar, 0.5 part of cheese's powder, 0.01 part of edible salt.
The fermented bacterium is Lactococcus lactis subsp. lactis and lactococcus lactis subsp.
The preparation method of described coagulating type cheese's flavored fermented milk, comprises the following steps：
1) dispensing：Take operative liquid milk to be warming up to 45~50 DEG C, PURE WHEY, tremella polysaccharides and part white granulated sugar are done
It is mixed, put into the operative liquid milk that high speed shear tank has warmed up, be well mixed, then by remaining white granulated sugar, cheese's powder, edible salt
It is well mixed to add in the operative liquid milk after heating, stir 15 minutes, it is fully dissolved, be well mixed, then use liquid
Milk is settled to required liquid level, is cooled to less than 20 DEG C, that is, completes；
2) sterilize：Homogeneous and sterilization are carried out to the feed liquid prepared, homogenizing temperature is controlled in 55~70 DEG C, homogenization pressure
For：First class pressure 160bar, secondary pressure 30bar；Sterilisation temp is 95 ± 1 DEG C, and the time is 300 seconds；
3) fermentation raw material prepared is cooled to less than 10 DEG C, and inoculation fermentation strain Lactococcus lactis subsp. lactis and lactic acid are newborn
Coccus subsp. cremoris, stirs；
4) it is filling：After the completion of inoculation, start to warm up, filling, filling rear feeding fermentation is carried out when temperature is risen to after 30-32 DEG C
Ferment 14-16h in storehouse, and fermentation temperature is 30 DEG C, and being fermented when acidified milk pH≤4.55, acidity >=70 ° T completes, then by its turn
To between quickly cooling.
Embodiment 2
A kind of coagulating type cheese flavored fermented milk, is made up of the raw material of following parts by weight：90 parts of raw milk, fermented bacterium
0.005 part, 2.0 parts of PURE WHEY, 1.0 parts of tremella polysaccharides, 10 parts of white granulated sugar, 3 parts of cheese's powder, 0.1 part of edible salt.
The fermented bacterium is Lactococcus lactis subsp. lactis and lactococcus lactis subsp.
The preparation method be the same as Example 1 of the flavored fermented milk.
Embodiment 3
A kind of coagulating type cheese flavored fermented milk, is made up of the raw material of following parts by weight：82 parts of raw milk, fermented bacterium
0.005 part, 0.8 part of PURE WHEY, 0.3 part of tremella polysaccharides, 6 parts of white granulated sugar, 1 part of cheese's powder, 0.03 part of edible salt.
The fermented bacterium is Lactococcus lactis subsp. lactis and lactococcus lactis subsp.
The preparation method be the same as Example 1 of the flavored fermented milk.
Embodiment 4
A kind of coagulating type cheese flavored fermented milk, is made up of the raw material of following parts by weight：88 parts of raw milk, fermented bacterium
0.005 part, 1.6 parts of PURE WHEY, 0.7 part of tremella polysaccharides, 8 parts of white granulated sugar, 2.5 parts of cheese's powder, 0.08 part of edible salt.
The fermented bacterium is Lactococcus lactis subsp. lactis and lactococcus lactis subsp.
The preparation method be the same as Example 1 of the flavored fermented milk.
Embodiment 5
A kind of coagulating type cheese flavored fermented milk, is made up of the raw material of following parts by weight：85 parts of raw milk, fermented bacterium
0.005 part, 1.5 parts of PURE WHEY, 0.5 part of tremella polysaccharides, 7 parts of white granulated sugar, 2 parts of cheese's powder, 0.05 part of edible salt.
The fermented bacterium is Lactococcus lactis subsp. lactis and lactococcus lactis subsp.
The preparation method be the same as Example 1 of the flavored fermented milk.
Comparative example 1
Coagulating type cheese's flavored fermented milk of this comparative example, is made up of the raw material of following parts by weight：80 parts of raw milk, fermentation
0.005 part of strain, 0.6 part of PURE WHEY, 5 parts of white granulated sugar, 0.5 part of cheese's powder, 0.01 part of edible salt.
The fermented bacterium is Lactococcus lactis subsp. lactis and lactococcus lactis subsp.
The preparation method of the flavored fermented milk of this comparative example uses identical process with embodiment 1.
Comparative example 2
Coagulating type cheese's flavored fermented milk of this comparative example, is made up of the raw material of following parts by weight：80 parts of raw milk, fermentation
0.005 part of strain, 0.6 part of tremella polysaccharides, 5 parts of white granulated sugar, 0.5 part of cheese's powder, 0.01 part of edible salt.
The fermented bacterium is Lactococcus lactis subsp. lactis and lactococcus lactis subsp.
The preparation method of the flavored fermented milk of this comparative example uses identical process with embodiment 1.
Test example 1
Comparative example 1, comparative example 2 and embodiment 1 are subjected to comparative evaluation, the main color and luster for choosing product, taste smell and group
Knit the aspect of state three and carry out sensory evaluations, 100 points of full marks, standards of grading are shown in Table 1.
The sensory evaluation standard of table 1
Then 20 people are randomly selected, according to the standards of grading of table 1, above-described embodiment 1 and comparative example 1,2 are tasted,
Final appraisal results are averaged, and are the score of the product.Analyses Methods for Sensory Evaluation Results is shown in Table 2.
The Analyses Methods for Sensory Evaluation Results of table 2
The product Water-saving effect that tremella polysaccharides and PURE WHEY are added it can be seen from the comparing result of table 2 is preferable, silver
Fungus polysaccharides are engaged and are added in the acidified milk containing cheese's powder according to a certain ratio with PURE WHEY, can not only improve product
Taste flavor, while making the water retention property of product strengthens, improve the stability of acidified milk, ensureing steady in shelf life
Qualitative aspect has significant effect.
Comparative example 3
It is identical in raw milk, PURE WHEY, tremella polysaccharides, white granulated sugar, cheese's powder, edible salt addition in comparative example 3
In the case of, it is ensured that identical technique (in addition to fermentation temperature), add different fermented bacteriums.Wherein this comparative example adds strain
For lactobacillus bulgaricus, streptococcus thermophilus, fermentation temperature is 43 DEG C, fermentation time 6h, fermentation termination pH≤4.55, acidity >=
70°T。
Comparative example 4
It is identical in raw milk, PURE WHEY, tremella polysaccharides, white granulated sugar, cheese's powder, edible salt addition in comparative example 4
In the case of, strain is added for Lactococcus lactis subsp. lactis, lactococcus lactis subsp, and fermentation temperature is 37 DEG C, hair
Ferment time 12h, fermentation termination product pH≤4.55, acidity >=70 ° T.
Test example 2
Comparative example 3, comparative example 4 and embodiment 1 are subjected to comparative evaluation, the main color and luster for choosing product, taste smell and group
Knit three aspects of state and carry out sensory evaluation, full marks are 100 points, and standards of grading are shown in Table 1.Then 20 people are randomly selected, according to table 1
Standards of grading evaluated, the outturn sample of comparative example 3, comparative example 4 and embodiment 1 is tasted, final result is made even
Average, is the score of the product.Analyses Methods for Sensory Evaluation Results is shown in Table 3.
The Analyses Methods for Sensory Evaluation Results of table 3
It is sub- by the fermented bacterium Lactococcus lactis employed in embodiment 1 it can be seen from the result table 3 of this test example
Plant, lactococcus lactis subsp has preferable effect for the acidified milk containing cheese's taste, can make the product of production
Yeastiness is good, and just, taste is better for cheese's taste more alcohol.
Comparative example 5
Flavored fermented milk in comparative example 5, is made up of the raw material of following parts by weight：80 parts of raw milk, fermented bacterium 0.005
Part, 0.5 part of PURE WHEY, 0.1 part of tremella polysaccharides, 5 parts of white granulated sugar, 0.5 part of cheese's powder, 0.01 part of edible salt.
The preparation method of the flavored fermented milk of comparative example 5 is：1) dispensing：Liquid milk is taken to be warming up to 45~50 DEG C, by whey
Albumen powder, tremella polysaccharides, white granulated sugar, cheese's powder and edible salt are well mixed to be added in the liquid milk after heating, is stirred 15 minutes,
It is fully dissolved, be then settled to required liquid level, be cooled to less than 20 DEG C, that is, complete；Step 2) arrive step 4) and embodiment 1
In step it is identical.
Test example 3
The product of comparative example 5 and embodiment 1 is subjected to comparative evaluation, the main color and luster for choosing product, taste smell and tissue
Three aspects of state carry out sensory evaluation, and full marks are 100 points, and standards of grading are shown in Table 1.Then 20 people are randomly selected, according to table 5
Standards of grading are evaluated, and the outturn sample of comparative example 5 and embodiment 1 are tasted, final result is averaged, and as should
The score of product.Analyses Methods for Sensory Evaluation Results is shown in Table 4.
The Analyses Methods for Sensory Evaluation Results of table 4
Contrasted from the result table 6 of test example 3, according to the step of embodiment 1 first by PURE WHEY, tremella polysaccharides with
White granulated sugar carries out the dry-mixed liquid milk first added after heating, and the raw materials such as remaining white granulated sugar and cheese's powder then are well mixed into stirring
The distribution of dissolving can cause PURE WHEY and tremella polysaccharides to be preferably added in dispensing, have the acidified milk of preparation
There are more preferable local flavor and preferably Water-saving effect.
Claims (10)
1. a kind of coagulating type cheese flavored fermented milk, it is characterised in that：Include the raw material of following parts by weight：80-90 parts of raw milk,
0.005 part of fermented bacterium, 0.5-2.0 parts of PURE WHEY, 0.1-1.0 parts of tremella polysaccharides, 5-10 parts of white granulated sugar, cheese's powder 0.5-
3 parts, 0.01-0.1 parts of edible salt.
2. coagulating type cheese flavored fermented milk according to claim 1, it is characterised in that：Include the original of following parts by weight
Material：82-88 parts of raw milk, 0.005 part of fermented bacterium, 0.8-1.6 parts of PURE WHEY, 0.3-0.7 parts of tremella polysaccharides, white granulated sugar
6-8 parts, 1-2.5 parts of cheese's powder, 0.03-0.08 parts of edible salt.
3. coagulating type cheese flavored fermented milk according to claim 1, it is characterised in that：Include the original of following parts by weight
Material：85 parts of raw milk, 0.005 part of fermented bacterium, 1.5 parts of PURE WHEY, 0.5 part of tremella polysaccharides, 7 parts of white granulated sugar, cheese's powder 2
Part, 0.05 part of edible salt.
4. coagulating type cheese's flavored fermented milk according to claim any one of 1-3, it is characterised in that：The fermented bacterium
For Lactococcus lactis subsp. lactis and lactococcus lactis subsp.
5. a kind of preparation method of coagulating type cheese flavored fermented milk according to claim 4, it is characterised in that：Including with
Lower step：
1）Dispensing：Operative liquid milk is taken to be warming up to 45 ~ 50 DEG C, PURE WHEY, tremella polysaccharides and part white granulated sugar is dry-mixed, throw
Enter into the operative liquid milk having warmed up, be well mixed, then remaining white granulated sugar, cheese's powder, well mixed add of edible salt are risen
In operative liquid milk after temperature, stir 15 minutes, it is fully dissolved, be well mixed, institute is then settled to liquid milk
Liquid level is needed, less than 20 DEG C is cooled to, that is, completes；
2）Sterilization：Homogeneous and sterilization are carried out to the feed liquid prepared；
3）Inoculation：The fermentation raw material of preparation is cooled to less than 10 DEG C, and inoculation fermentation strain stirs；
4）Filling fermentation：After inoculation, start to warm up, it is filling, it is filling after feeding fermentation storehouse fermentation, after reaching home, go to quickly cooling
Between.
6. the preparation method of coagulating type cheese flavored fermented milk according to claim 5, it is characterised in that：The step 1）
Middle PURE WHEY and tremella polysaccharides mixture is 1 with the dry-mixed weight ratio of part white granulated sugar:5.
7. the preparation method of coagulating type cheese flavored fermented milk according to claim 5, it is characterised in that：The step 2）
The control of middle homogenizing temperature is at 55~70 DEG C, and homogenization pressure is：First class pressure 160bar, secondary pressure 30bar；Sterilisation temp is
94-96 DEG C, the time is 300 seconds.
8. the preparation method of coagulating type cheese flavored fermented milk according to claim 5, it is characterised in that：The step 4）
After middle inoculation temperature rise to after 30-32 DEG C start it is filling.
9. the preparation method of coagulating type cheese flavored fermented milk according to claim 5, it is characterised in that：The step 4）
In fermentation temperature be 30 DEG C.
10. the preparation method of coagulating type cheese flavored fermented milk according to claim 9, it is characterised in that：The step
4）In fermentation time be 14-16h, pH≤4.55 during fermentation ends, acidity >=70 oT。
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| CN109924255A (en) * | 2017-12-19 | 2019-06-25 | 内蒙古蒙牛乳业（集团）股份有限公司 | Milk beverage and preparation method thereof |
| CN111493145A (en) * | 2020-05-26 | 2020-08-07 | 广东温氏乳业有限公司 | Cheese-flavored fermented milk and preparation method thereof |
| CN112352835A (en) * | 2020-08-27 | 2021-02-12 | 济南佳宝乳业有限公司 | Set cheese buttermilk yogurt and preparation method thereof |
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| CN112352835A (en) * | 2020-08-27 | 2021-02-12 | 济南佳宝乳业有限公司 | Set cheese buttermilk yogurt and preparation method thereof |
| CN112998072A (en) * | 2020-10-29 | 2021-06-22 | 内蒙古伊利实业集团股份有限公司 | Set-style flavor yoghourt 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: 20170818 |