CN108094529A - A kind of brown solidified-type fermented milk and preparation method thereof - Google Patents
A kind of brown solidified-type fermented milk and preparation method thereof Download PDFInfo
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- CN108094529A CN108094529A CN201711341814.1A CN201711341814A CN108094529A CN 108094529 A CN108094529 A CN 108094529A CN 201711341814 A CN201711341814 A CN 201711341814A CN 108094529 A CN108094529 A CN 108094529A
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- brown
- type fermented
- fermented milk
- milk
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- 235000015140 cultured milk Nutrition 0.000 title claims abstract description 52
- 238000002360 preparation method Methods 0.000 title claims abstract description 36
- 239000000463 material Substances 0.000 claims abstract description 70
- 239000002994 raw material Substances 0.000 claims abstract description 25
- 238000000855 fermentation Methods 0.000 claims abstract description 22
- 230000004151 fermentation Effects 0.000 claims abstract description 22
- 239000000843 powder Substances 0.000 claims abstract description 21
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 19
- 238000001816 cooling Methods 0.000 claims abstract description 18
- 235000000346 sugar Nutrition 0.000 claims abstract description 18
- 238000011049 filling Methods 0.000 claims abstract description 16
- 239000003381 stabilizer Substances 0.000 claims abstract description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- 238000011081 inoculation Methods 0.000 claims abstract description 4
- 238000000265 homogenisation Methods 0.000 claims description 19
- 235000020167 acidified milk Nutrition 0.000 claims description 14
- 239000001814 pectin Substances 0.000 claims description 14
- 235000010987 pectin Nutrition 0.000 claims description 14
- 229920001277 pectin Polymers 0.000 claims description 14
- 229920001817 Agar Polymers 0.000 claims description 12
- 239000008272 agar Substances 0.000 claims description 12
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 10
- 239000008103 glucose Substances 0.000 claims description 10
- 238000010792 warming Methods 0.000 claims description 10
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- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 8
- 210000000481 breast Anatomy 0.000 claims description 8
- 238000004321 preservation Methods 0.000 claims description 6
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- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims 1
- 230000000295 complement effect Effects 0.000 claims 1
- 239000008101 lactose Substances 0.000 claims 1
- 239000005862 Whey Substances 0.000 abstract description 26
- 102000007544 Whey Proteins Human genes 0.000 abstract description 26
- 108010046377 Whey Proteins Proteins 0.000 abstract description 26
- 239000000796 flavoring agent Substances 0.000 abstract description 26
- 235000019634 flavors Nutrition 0.000 abstract description 26
- 238000000034 method Methods 0.000 abstract description 18
- 238000005204 segregation Methods 0.000 abstract description 10
- 239000002131 composite material Substances 0.000 abstract description 2
- 238000005457 optimization Methods 0.000 abstract description 2
- 235000013336 milk Nutrition 0.000 description 18
- 239000008267 milk Substances 0.000 description 18
- 210000004080 milk Anatomy 0.000 description 18
- 239000006041 probiotic Substances 0.000 description 14
- 235000018291 probiotics Nutrition 0.000 description 14
- 235000009508 confectionery Nutrition 0.000 description 10
- 239000000126 substance Substances 0.000 description 10
- 229910052799 carbon Inorganic materials 0.000 description 9
- 239000006071 cream Substances 0.000 description 9
- 239000007858 starting material Substances 0.000 description 9
- 239000000203 mixture Substances 0.000 description 8
- 235000020122 reconstituted milk Nutrition 0.000 description 8
- 235000013618 yogurt Nutrition 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 6
- 235000020186 condensed milk Nutrition 0.000 description 6
- 102000014171 Milk Proteins Human genes 0.000 description 5
- 108010011756 Milk Proteins Proteins 0.000 description 5
- 238000002156 mixing Methods 0.000 description 5
- 244000199866 Lactobacillus casei Species 0.000 description 4
- 235000013958 Lactobacillus casei Nutrition 0.000 description 4
- 240000006024 Lactobacillus plantarum Species 0.000 description 4
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 4
- 235000021552 granulated sugar Nutrition 0.000 description 4
- 229940017800 lactobacillus casei Drugs 0.000 description 4
- 229940072205 lactobacillus plantarum Drugs 0.000 description 4
- 235000021239 milk protein Nutrition 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 108010011485 Aspartame Proteins 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 3
- 241000901050 Bifidobacterium animalis subsp. lactis Species 0.000 description 3
- 241000186016 Bifidobacterium bifidum Species 0.000 description 3
- 240000001046 Lactobacillus acidophilus Species 0.000 description 3
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 3
- 239000004376 Sucralose Substances 0.000 description 3
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 3
- 235000010419 agar Nutrition 0.000 description 3
- 239000000605 aspartame Substances 0.000 description 3
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 3
- 235000010357 aspartame Nutrition 0.000 description 3
- 229960003438 aspartame Drugs 0.000 description 3
- 229940002008 bifidobacterium bifidum Drugs 0.000 description 3
- 229940009289 bifidobacterium lactis Drugs 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000021433 fructose syrup Nutrition 0.000 description 3
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 3
- 238000007711 solidification Methods 0.000 description 3
- 230000008023 solidification Effects 0.000 description 3
- 235000019408 sucralose Nutrition 0.000 description 3
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 3
- 239000000811 xylitol Substances 0.000 description 3
- 235000010447 xylitol Nutrition 0.000 description 3
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 3
- 229960002675 xylitol Drugs 0.000 description 3
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 2
- 241001608472 Bifidobacterium longum Species 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 2
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 2
- 241000186605 Lactobacillus paracasei Species 0.000 description 2
- 241000186604 Lactobacillus reuteri Species 0.000 description 2
- 241000218588 Lactobacillus rhamnosus Species 0.000 description 2
- 235000010358 acesulfame potassium Nutrition 0.000 description 2
- 229960004998 acesulfame potassium Drugs 0.000 description 2
- 239000000619 acesulfame-K Substances 0.000 description 2
- 229940009291 bifidobacterium longum Drugs 0.000 description 2
- 235000020247 cow milk Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 2
- 229940001882 lactobacillus reuteri Drugs 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- 239000004383 Steviol glycoside Substances 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 235000021001 fermented dairy product Nutrition 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000012858 packaging process Methods 0.000 description 1
- 150000002972 pentoses Chemical class 0.000 description 1
- 230000000505 pernicious effect Effects 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000019411 steviol glycoside Nutrition 0.000 description 1
- 229930182488 steviol glycoside Natural products 0.000 description 1
- 150000008144 steviol glycosides Chemical class 0.000 description 1
- 235000019202 steviosides Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 235000008924 yoghurt drink Nutrition 0.000 description 1
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
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/165—Paracasei
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/173—Reuteri
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/175—Rhamnosus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- 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
- A23V2400/51—Bifidobacterium
- A23V2400/517—Bifidum
-
- 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
- A23V2400/51—Bifidobacterium
- A23V2400/531—Lactis
-
- 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
- A23V2400/51—Bifidobacterium
- A23V2400/533—Longum
Abstract
The invention discloses a kind of brown solidified-type fermented milks and preparation method thereof, which includes the raw material of following mass ratio：Reduced sugar 2.0 9.0%, albumen powder 0.4 2.0%, fatty newborn 1 20%, stabilizer 0.1 0.4%, leavening 0.001 0.006% and the raw milk for complementing to 100.0%, the preparation method include the following steps：(1) raw milk with reduced sugar is mixed, heated up, kept the temperature, obtain material A；(2) mixed after material A is cooled down with other raw materials, obtain material B；(3) by material B homogeneous, sterilization, cooling, the inoculation leavening, material C is obtained；(4) by material C it is filling, fermentation, cooling after-ripening to get.A kind of brown solidified-type fermented milk, delicate mouthfeel, unique flavor has been made by optimization of C/C composites and technique in the present invention, and relatively stablizes in shelf-life inner tissue's state, whey segregation phenomenon does not occur.
Description
Technical field
The invention belongs to the technical fields of fermented dairy product, and in particular to a kind of brown solidified-type fermented milk and its preparation side
Method.
Background technology
Acidified milk is a kind of acidic dairy prod for active lactic acid bacteria that cow's milk is prepared by lactobacillus-fermented, is had
There is higher nutritive value.Stirred type yogurt be by first ferment be demulsified, cool down afterwards, the techniques such as filling are and the product that produces, and
Solidification type yoghourt is the product without demulsification technology production by first filling rear fermentation.
Solidification type yoghourt on the market is milky at present, and color is more single, therefore, it is thin to research and develop a kind of mouthfeel
Greasy, unique flavor brown solidified-type fermented milk is of great significance.
Patent CN104542965A discloses a kind of brown drinking yoghourt and preparation method thereof, is by by brown milk
Inoculating starter carries out fermentation and is made respectively for based raw material and white milk based raw material, but its preparation method is complicated, and cost is higher, and makes
The Yoghourt obtained is stirred yoghurt.
The content of the invention
In order to solve the above technical problems, it is an object of the invention to provide a kind of brown solidified-type fermented milk and its preparations
Method, the solidified-type fermented milk texture is fine and smooth, unique flavor, and does not easily cause whey precipitation.
To achieve these goals, technical scheme is as follows：
The present invention provides a kind of preparation method of brown solidified-type fermented milk, which includes the original of following mass ratio
Material：Reduced sugar 2.0-9.0%, albumen powder 0.4-2.0%, fatty breast 1-20%, stabilizer 0.1-0.4%, leavening
0.001-0.006% and the raw milk for complementing to 100.0%,
The preparation method includes the following steps：
(1) by the raw milk be heated to 40-50 DEG C mixed with reduced sugar after be warming up to 90-95 DEG C, after heat preservation material
A；
(2) step (1) resulting material A is cooled to 40-50 DEG C to mix with albumen powder, fatty breast, stabilizer, obtains material
B；
(3) by step (2) resulting material B homogeneous, sterilization, cooling, the inoculation leavening, material C is obtained；
(4) by step (3) resulting material C it is filling, fermentation, cooling after-ripening, you can.
After by raw milk and reduced sugar brown stain occurs for the present invention, mix with other raw materials, homogeneous, sterilization, it is filling, send out
Ferment, cooling obtain a kind of delicate mouthfeel, unique flavor, in the more stable brown solidified-type fermented milk of shelf-life inner tissue's state.
Preferably, the stabilizer is made of the component of following mass ratio：Pectin 0.05-0.2% and agar 0.05-
0.2%.
The reduced sugar is at least one of galactolipin, glucose, arabinose and xylose.
The leavening is at least one of lactobacillus bulgaricus, streptococcus thermophilus.
Wherein, in step (1), the time of heat preservation is 1.5-3.0h.
In step (3), the homogeneous is level-one homogeneous and double-stage homogenization, and the pressure of level-one homogeneous is 16-17MPa, two level
The pressure of homogeneous is 3-4MPa.
In step (3), the temperature of the sterilization is 85-95 DEG C, time 5-10min.
In step (4), the temperature of the fermentation is 37-45 DEG C, time 4-7h, and the terminal acidity of the fermentation is 65-
75°T。
In step (4), the temperature of the cooling after-ripening is 2-10 DEG C, time 10-15h.
The present invention also provides the brown solidified-type fermented milks as made from above-mentioned preparation method.
The positive effect of the present invention is：A kind of brown solidification has been made by optimization of C/C composites and technique in the present invention
Type acidified milk, delicate mouthfeel, unique flavor, and relatively stablize in shelf-life inner tissue's state, there is not whey segregation phenomenon.
Specific embodiment
Technical solution of the present invention is illustrated to be clearer, below in conjunction with specific embodiment to the skill of the present invention
Art scheme is further elaborated：
One of technical solution provided by the invention is：
A kind of preparation method of brown solidified-type fermented milk, the acidified milk include the raw material of following mass ratio：Reduced sugar
2.0-9.0%, albumen powder 0.4-2.0%, fatty breast 1-20%, stabilizer 0.1-0.4%, leavening 0.001-0.006%
With the raw milk for complementing to 100.0%,
The preparation method includes the following steps：
(1) by the raw milk be heated to 40-50 DEG C mixed with reduced sugar after be warming up to 90-95 DEG C, after heat preservation material
A；
(2) step (1) resulting material A is cooled to 40-50 DEG C to mix with albumen powder, fatty breast, stabilizer, obtains material
B；
(3) by step (2) resulting material B homogeneous, sterilization, cooling, the inoculation leavening, material C is obtained；
(4) by step (3) resulting material C it is filling, fermentation, cooling after-ripening, you can.
The acidified milk of the present invention is heated jointly with reduced sugar by raw milk, the amino acid and reduced sugar in raw milk
Maillard reaction occurs for carboxyl, is formed after specific color and flavor, is prepared by being inoculated with, fermenting, its preparation method
Simply, the brown solidified-type fermented milk of delicate mouthfeel, unique flavor is obtained, and is relatively stablized in shelf-life inner tissue's state, agalasisa
It is clear to be precipitated.
Wherein, the raw milk is raw milk commonly used in the art, generally fresh milk and/or reconstituted milk.It is described
Fresh milk can be selected this field and be used to prepare conventional use of raw milk during yogurt, meet GB-19301《Food security country mark
Quasi- lactogenesis》Requirement.The reconstituted milk is the reconstituted milk of this field routine, is generally restored by milk powder and water mixing.Preferably
Ground, the concentration of the reconstituted milk is 10.0%~15.0%, and the percentage accounts for the quality hundred of the reconstituted milk for the milk powder
Divide ratio.The milk powder is the milk powder of this field routine, preferably whole-fat milk powder and skimmed milk powder.
Wherein, the reduced sugar is the reduced sugar of this field routine, the preferably pentose with reproducibility or six carbon
Sugar is more preferably galactolipin, the one or more in glucose, arabinose and xylose, is most preferably glucose.The reduction
The dosage of sugar is preferably 3.0-8.0%, is more preferably 5.0-7.0%, the percentage is the quality hundred for accounting for raw material gross mass
Divide ratio.
Wherein, the albumen powder is the albumen powder of this field routine, preferably lactoprotein powder, is more preferably contained for lactoprotein
The cow's milk protein powder of amount >=70% or the PURE WHEY of content of milk protein >=80%, the percentage are mass percent.Institute
The content for stating albumen powder is preferably 0.4-1.0%, and the percentage is the mass percent for accounting for raw material gross mass.
Wherein, the dilute cream is dilute cream commonly used in the art；The dosage of the dilute cream is preferably 1.0-
10.0%, the percentage is the mass percent for accounting for raw material gross mass.The condensed milk refines for sweet tea commonly used in the art
Breast.
Wherein, the dosage of the condensed milk is preferably 1.0-5.0%, and the percentage is the quality for accounting for raw material gross mass
Percentage.
Wherein, the stabilizer is pectin and agar.The pectin is preferably low-ester pectin.The dosage of the pectin compared with
It is goodly 0.05-0.1%, is more preferably 0.08%.The dosage of the agar is preferably 0.08-0.15%, more preferably for
0.1%.To add brown solidified-type fermented milk quality of the mass ratio as the agar of the pectin and 0.05-0.2% of 0.05-0.2%
Most preferably, curdled milk and stablizing effect is good, fine and smooth, Yoghourt retention ability smooth in taste and section are superior to other kinds of stabilizers.
Wherein, the leavening is leavening commonly used in the art, and generally national correlation department regulation allows
The fermenting microbe used in food service industry.The leavening is preferably lactobacillus bulgaricus (Lactobacillus
) and/or streptococcus thermophilus (Streptococcus thermophilus) bulgaricus.The mass ratio of the leavening is preferable
Ground is 0.003-0.006%, is more preferably 0.006%.
Wherein, the raw material of the solidified-type fermented milk preferably may also include other probiotics, and other probiotics are
Probiotics commonly used in the art, generally national correlation department provide to allow in the probiotics used in food service industry
One or more, preferably selected from bifidobacterium lactis (Bifidobacterium lactis), bifidobacterium bifidum
(Bifidobacterium bifidum), bifidobacterium longum (Bifidobacterium longum), lactobacillus acidophilus
(Lactobacillus acidophilus), Lactobacillus casei (Lactobacillus casei), Lactobacillus paracasei
(Lactobacillusparacasei), lactobacillus reuteri (Lactobacillus reuteri), lactobacillus plantarum
(Lactobacillusplantarum) and one kind or more in Lactobacillus rhamnosus (Lactobacillus rhamnosus)
Kind, more preferably in bifidobacterium lactis, bifidobacterium bifidum, lactobacillus acidophilus, Lactobacillus casei and lactobacillus plantarum
One or more are most preferably Lactobacillus casei and/or lactobacillus plantarum.The mass ratio of other probiotics can be this field
Conventional mass ratio, preferably 0.0001-0.01%, are more preferably 0.0005-0.005%, are most preferably 0.002%, institute
State the percentage that percentage accounts for each raw material gross mass for other probiotics quality.Other probiotics are preferably in step (3)
In with the leavening be mixed together addition material.
Wherein, the raw material of the solidified-type fermented milk preferably may also include sweet substance.The sweet substance is ability
The conventional use of sweet substance in domain, preferably white granulated sugar, xylitol, Aspartame, acesulfame potassium, Sucralose, steviol glycoside,
One or more in fructose and fructose syrup are more preferably white granulated sugar.The dosage of the sweet substance is routinely used for this field
Amount, those skilled in the art can be according to the sweet substance species of specific choice by its dosage of common sense in the field conventional selection.It is described
When sweet substance is the one or more in white granulated sugar, xylitol, fructose and fructose syrup, the dosage of the sweet substance is preferable
Ground is 1.0-6.0%, is more preferably 1.0-3.0%.The sweet substance is Aspartame, acesulfame potassium, Sucralose and stevia rebaudianum
During one or more in glucosides, the dosage of the sweet substance is preferably 0.005-0.03%.
Wherein, the raw material of the solidified-type fermented milk preferably may also include essence.The essence routinely makes for this field
Essence, it acts as the tastes for improving product, milk-taste essence and/or fruity flavor are preferably comprised, more preferably including ox
Milk essence.The dosage of the essence can be the dosage of this field routine, preferably 0.01-0.12%, be more preferably 0.04-
0.08%, it is most preferably 0.05%, the percentage accounts for the percentage of each raw material gross mass for essence quality.The essence is preferable
Ground adds in described in step (3) after inoculating starter.
In step (1), the condition and method of the mixing are the condition and method of this field routine, and preferably stirring is mixed
It closes.The time of the heat preservation is preferably 1.5-3.0h, is more preferably 2.0-2.5h.
In step (2), the condition and method of the mixing are the condition and method of this field routine, and preferably stirring is mixed
It closes.The temperature (temperature to cool down) of the mixing can be this field routine temperature, be preferably 40-50 DEG C, more preferably for
40-48 DEG C, be most preferably 45 DEG C.The time of the mixing is preferably 15-30min, is more preferably 20-30min.
In step (3), the condition and method of the homogeneous are the condition and method of this field routine.The homogeneous is preferably
For level-one homogeneous and double-stage homogenization.The pressure of the level-one homogeneous can be the pressure of this field routine, be preferably 16-17MPa,
It is more preferably 16.5-17MPa, is most preferably 17MPa.The pressure of the double-stage homogenization can be the pressure of this field routine, compared with
It is goodly 3-4MPa, is more preferably 3MPa.The temperature of the homogeneous can be the temperature of this field routine, be preferably 58-68 DEG C,
It is more preferably 60-65 DEG C, is most preferably 65 DEG C.The homogeneous is after brown stain occurs for raw milk and reduced sugar so that after brown stain
Feed liquid is sufficiently mixed with other raw materials, forms homogeneous scattered feed liquid system, moreover it is possible to the average diameter of fat globule be made to become smaller, favorably
In the stability for maintaining acidified milk.
In step (3), the method and condition of the sterilization are the method for disinfection and condition of this field routine.The sterilization
Temperature can be the temperature of this field routine, preferably 85-95 DEG C, be more preferably 90-95 DEG C, be most preferably 90 DEG C.It is described to kill
The time of bacterium can be the time of this field routine, preferably 5-10min, be more preferably 5-8min, be most preferably 5min.It is described
Sterilization can retain the active nutritional substance in fresh milk to greatest extent while the pernicious bacteria in killing feed liquid, such as
Protein, microorganism, minerals etc..
In step (3), the method and condition of the cooling are the cooling means and condition of this field routine.The cooling
Temperature can be the temperature of this field routine, be preferably cooled to 37-45 DEG C, be more preferably 42-45 DEG C, be most preferably 42 DEG C.
In step (3), the temperature for being inoculated with the leavening can be the temperature of this field routine, be preferably 37-45 DEG C, more
It is goodly 42-45 DEG C, is most preferably 42 DEG C.
In step (4), the filling method and condition can be the packaging process and condition of this field routine.It is described filling
Temperature be this field routine temperature, be preferably 37-45 DEG C, be more preferably 42-45 DEG C, be most preferably 42 DEG C.
In step (4), the condition of the fermentation can be the fermentation condition of this field routine.The temperature of the fermentation is preferably
It is more preferably 42-45 DEG C for 37-45 DEG C, is most preferably 42 DEG C；The time of the fermentation is preferably 4-7h；The fermentation
Terminal acidity is preferably 65-75 ° of T, is more preferably 65-75 ° of T, is most preferably 70 ° of T.
In step (4), the method and condition of the cooling after-ripening can be the cooling after-ripening method and condition of this field routine.
It is described cooling after-ripening time can be this field routine time, be preferably 10-15h, be more preferably 10-12h, most preferably for
12h.The temperature of the cooling after-ripening can be the temperature of this field routine, and preferably 2-10 DEG C, be more preferably 2-6 DEG C, most preferably
Ground is 2 DEG C.
Technical solution provided by the invention second is that：
One kind brown solidified-type fermented milk as made from above-mentioned preparation method.
The brown solidified-type fermented milk of the present invention can be stored refrigerated at 2-6 DEG C according to common sense in the field, and the shelf-life is 1
Month.
On the basis of common knowledge of the art, above-mentioned each optimum condition can be combined to get each preferable reality of the present invention
Example.
The raw materials used in the present invention is commercially available.
Embodiment 1
A kind of brown solidified-type fermented milk, including raw material components as shown in Table 1 and mass ratio：
Table 1
The preparation method of the brown solidified-type fermented milk includes the following steps：
(1) according to said ratio, glucose is dissolved in 40 DEG C of raw milk, is warming up to 90 DEG C, kept the temperature 2.0h, obtain object
Expect A；
(2) material A is cooled to 45 DEG C, according to said ratio, milk protein powder, pectin, agar, white granulated sugar is mixed in advance
It is even, then gained pre-composition and dilute cream are dissolved separately in and have been cooled in 45 DEG C of material A, 15min is stirred, obtains material B；
(3) by material B homogeneous, wherein level-one homogenization pressure is 16MPa, and double-stage homogenization pressure is 3MPa, and homogenizing temperature is
65 DEG C, 10min is sterilized at 85 DEG C after homogeneous, is subsequently cooled to 45 DEG C, inoculating starter and other probiotics, addition milk are fragrant
Essence obtains material C；
(4) it is material C is filling under the conditions of 45 DEG C, and acidity to terminal of fermenting at 45 DEG C is 65 ° of T, fermentation time 4h,
Finally by acidified milk obtained at 10 DEG C after-ripening 10h to get.
Delicate mouthfeel, the unique flavor of brown solidified-type fermented milk obtained by the present embodiment, in the shelf-life inner tissue of 1 month
It is in stable condition, there is not whey segregation phenomenon.
Embodiment 2
A kind of brown solidified-type fermented milk, including raw material components as shown in Table 2 and mass ratio：
Table 2
The preparation method of the brown solidified-type fermented milk includes the following steps：
(1) according to said ratio, glucose is dissolved in 50 DEG C of raw milk, is warming up to 95 DEG C, kept the temperature 1.5h, obtain object
Expect A；
(2) material A is cooled to 50 DEG C, according to said ratio, PURE WHEY, pectin, agar is premixed uniformly, then will
Gained pre-composition and dilute cream, condensed milk, fructose syrup, which are dissolved separately in, to be cooled in 50 DEG C of material A, stirs 30min,
Obtain material B；
(3) by material B homogeneous, wherein level-one homogenization pressure is 17MPa, and double-stage homogenization pressure is 3MPa, and homogenizing temperature is
68 DEG C, 5min is sterilized at 95 DEG C after homogeneous, is subsequently cooled to 37 DEG C, inoculating starter and other probiotics, addition milk are fragrant
Essence obtains material C；
(4) it is material C is filling under the conditions of 37 DEG C, and acidity to terminal of fermenting at 37 DEG C is 70 ° of T, fermentation time 7h,
Finally by acidified milk obtained at 6 DEG C after-ripening 12h to get.
Delicate mouthfeel, the unique flavor of brown solidified-type fermented milk obtained by the present embodiment, in the shelf-life inner tissue of 1 month
It is in stable condition, there is not whey segregation phenomenon.
Embodiment 3
A kind of brown solidified-type fermented milk, including raw material components and mass ratio as shown in table 3：
Table 3
The preparation method of the brown solidified-type fermented milk includes the following steps：
(1) according to said ratio, galactolipin is dissolved in 45 DEG C of reconstituted milk, is warming up to 95 DEG C, kept the temperature 3.0h, obtain object
Expect A；
(2) material A is cooled to 40 DEG C, according to said ratio, PURE WHEY, pectin, agar, xylitol is mixed in advance
It is even, then gained pre-composition and dilute cream, condensed milk are dissolved separately in and have been cooled in 40 DEG C of material A, 20min is stirred, is obtained
Material B；
(3) by material B homogeneous, wherein level-one homogenization pressure is 16.5MPa, and double-stage homogenization pressure is 4MPa, homogenizing temperature
For 58 DEG C, 8min is sterilized at 90 DEG C after homogeneous, is subsequently cooled to 42 DEG C, inoculating starter and other probiotics add in milk
Essence obtains material C；
(4) it is material C is filling under the conditions of 42 DEG C, and acidity to terminal of fermenting at 42 DEG C is 75 ° of T, fermentation time 6h,
Finally by acidified milk obtained at 2 DEG C after-ripening 15h to get.
Delicate mouthfeel, the unique flavor of brown solidified-type fermented milk obtained by the present embodiment, in the shelf-life inner tissue of 1 month
It is in stable condition, there is not whey segregation phenomenon.
Embodiment 4
A kind of brown solidified-type fermented milk, including raw material components and mass ratio as shown in table 4：
Table 4
The preparation method of the brown solidified-type fermented milk includes the following steps：
(1) according to said ratio, arabinose is dissolved in 48 DEG C of reconstituted milk, is warming up to 90 DEG C, kept the temperature 2.5h, obtain
Material A；
(2) material A is cooled to 48 DEG C, according to said ratio, milk protein powder, pectin, agar is premixed uniformly, then will
Gained pre-composition and condensed milk, which are dissolved separately in, to be cooled in 48 DEG C of material A, is stirred 10min, is obtained material B；
(3) by material B homogeneous, wherein level-one homogenization pressure is 16MPa, and double-stage homogenization pressure is 3MPa, and homogenizing temperature is
60 DEG C, 10min is sterilized at 85 DEG C after homogeneous, is subsequently cooled to 37 DEG C, inoculating starter and other probiotics, addition milk are fragrant
Essence obtains material C；
(4) it is material C is filling under the conditions of 37 DEG C, and acidity to terminal of fermenting at 37 DEG C is 65 ° of T, fermentation time 7h,
Finally by acidified milk obtained at 10 DEG C after-ripening 10h to get.
Delicate mouthfeel, the unique flavor of brown solidified-type fermented milk obtained by the present embodiment, in the shelf-life inner tissue of 1 month
It is in stable condition, there is not whey segregation phenomenon.
Embodiment 5
A kind of brown solidified-type fermented milk, including raw material components and mass ratio as shown in table 5：
Table 5
The preparation method of the brown solidified-type fermented milk includes the following steps：
(1) according to said ratio, glucose is dissolved in 40 DEG C of reconstituted milk, is warming up to 95 DEG C, kept the temperature 0.5h, obtain object
Expect A；
(2) material A is cooled to 48 DEG C, it is according to said ratio, milk protein powder, PURE WHEY, pectin, agar is pre-
It is mixed even, then gained pre-composition and dilute cream is dissolved separately in and have been cooled in 48 DEG C of material A, stirred 15min, obtain material
B；
(3) by material B homogeneous, wherein level-one homogenization pressure is 16MPa, and double-stage homogenization pressure is 3MPa, and homogenizing temperature is
62 DEG C, 10min is sterilized at 85 DEG C after homogeneous, is subsequently cooled to 37 DEG C, inoculating starter and other probiotics, addition strawberry are fragrant
Essence obtains material C；
(4) it is material C is filling under the conditions of 37 DEG C, and acidity to terminal of fermenting at 37 DEG C is 65 ° of T, fermentation time 7h,
Finally by acidified milk obtained at 10 DEG C after-ripening 10h to get.
Delicate mouthfeel, the unique flavor of brown solidified-type fermented milk obtained by the present embodiment, in the shelf-life inner tissue of 1 month
It is in stable condition, there is not whey segregation phenomenon.
Embodiment 6
A kind of brown solidified-type fermented milk, including raw material components and mass ratio as shown in table 6：
Table 6
The preparation method of the brown solidified-type fermented milk includes the following steps：
(1) according to said ratio, xylose is dissolved in 45 DEG C of raw milk, is warming up to 95 DEG C, kept the temperature 3.0h, obtain material
A；
(2) material A is cooled to 48 DEG C, according to said ratio, PURE WHEY, pectin, agar, Aspartame is premixed
Uniformly, then gained pre-composition and dilute cream, condensed milk are dissolved separately in and have been cooled in 48 DEG C of material A, stir 15min,
Obtain material B；
(3) by material B homogeneous, wherein level-one homogenization pressure is 16MPa, and double-stage homogenization pressure is 3MPa, and homogenizing temperature is
65 DEG C, 10min is sterilized at 85 DEG C after homogeneous, is subsequently cooled to 45 DEG C, inoculating starter and other probiotics, addition milk are fragrant
Essence obtains material C；
(4) it is material C is filling under the conditions of 45 DEG C, and acidity to terminal of fermenting at 45 DEG C is 65 ° of T, fermentation time 4h,
Finally by acidified milk obtained at 10 DEG C after-ripening 10h to get.
Delicate mouthfeel, the unique flavor of brown solidified-type fermented milk obtained by the present embodiment, in the shelf-life inner tissue of 1 month
It is in stable condition, there is not whey segregation phenomenon.
Embodiment 7
A kind of brown solidified-type fermented milk, including raw material components and mass ratio as shown in table 7：
Table 7
The preparation method of the brown solidified-type fermented milk includes the following steps：
(1) according to said ratio, glucose is dissolved in 45 DEG C of raw milk, is warming up to 95 DEG C, kept the temperature 3.0h, obtain object
Expect A；
(2) material A is cooled to 48 DEG C, according to said ratio, PURE WHEY, pectin, agar, Sucralose is premixed
Uniformly, then gained pre-composition and dilute cream are dissolved separately in and have been cooled in 48 DEG C of material A, stirred 15min, obtain material B；
(3) by material B homogeneous, wherein level-one homogenization pressure is 16MPa, and double-stage homogenization pressure is 3MPa, and homogenizing temperature is
65 DEG C, 10min is sterilized at 85 DEG C after homogeneous, is subsequently cooled to 45 DEG C, inoculating starter and other probiotics, addition milk are fragrant
Essence obtains material C；
(4) it is material C is filling under the conditions of 45 DEG C, and acidity to terminal of fermenting at 45 DEG C is 65 ° of T, fermentation time 4h,
Finally by acidified milk obtained at 10 DEG C after-ripening 10h to get.
Delicate mouthfeel, the unique flavor of brown solidified-type fermented milk obtained by the present embodiment, in the shelf-life inner tissue of 1 month
It is in stable condition, there is not whey segregation phenomenon.
Comparative example 1
1st, it is formulated：Glucose content 1%, remaining is formulated with embodiment 1.
2nd, preparation method：With embodiment 1.
Comparative example 2
1st, it is formulated：Glucose content 10%, remaining is formulated with embodiment 1.
2nd, preparation method：With embodiment 1.
Effect example 1
The finished product acidified milk of the embodiment of the present invention and comparative example 1~2 is compared, as shown in table 8.
Table 8
| Sample | Color and luster | Sense organ | Shelf-life internal stability |
| Embodiment 1 | Brown | The smooth exquisiteness in surface and section, flavor are good | Stablize, no whey is precipitated |
| Embodiment 2 | Brown | The smooth exquisiteness in surface and section, flavor are good | Stablize, no whey is precipitated |
| Embodiment 3 | Brown | The smooth exquisiteness in surface and section, flavor are good | Stablize, no whey is precipitated |
| Embodiment 4 | Brown | The smooth exquisiteness in surface and section, flavor are good | Stablize, no whey is precipitated |
| Embodiment 5 | Brown | The smooth exquisiteness in surface and section, flavor are good | Stablize, no whey is precipitated |
| Embodiment 6 | Brown | The smooth exquisiteness in surface and section, flavor are good | Stablize, no whey is precipitated |
| Embodiment 7 | Brown | The smooth exquisiteness in surface and section, flavor are good | Stablize, no whey is precipitated |
| Comparative example 1 | It is light brown | The smooth exquisiteness in surface and section, weak flavor | Stablize, no whey is precipitated |
| Comparative example 2 | Dark brown | The smooth exquisiteness in surface and section, weak flavor | Stablize, no whey is precipitated |
As shown in Table 8, the smooth exquisiteness in brown coagulating type flavored fermented milk surface of the present invention, flavor are preferable, group in the shelf-life
It knits in stable condition, whey segregation phenomenon does not occur；Comparative example less effective or color are uncoordinated or have a poor flavour, always
Body effect is undesirable.
Brown solidified-type fermented milk provided by the present invention and preparation method thereof is described in detail above.Herein
It applies specific case to be set forth the principle of the present invention and embodiment, the explanation of above example is only intended to help
Understand the method and its core concept of the present invention.It should be pointed out that it for those skilled in the art, is not taking off
On the premise of from the principle of the invention, can also to the present invention, some improvement and modification can also be carried out, these improvement and modification also fall into this
In invention scope of the claims.
Claims (10)
1. a kind of preparation method of brown solidified-type fermented milk, which is characterized in that the acidified milk includes the raw material of following mass ratio：
Reduced sugar 2.0-9.0%, albumen powder 0.4-2.0%, fatty breast 1-20%, stabilizer 0.1-0.4%, leavening 0.001-
0.006% and complement to 100.0% raw milk,
The preparation method includes the following steps：
(1) by the raw milk be heated to 40-50 DEG C mixed with reduced sugar after be warming up to 90-95 DEG C, after heat preservation material A；
(2) step (1) resulting material A is cooled to 40-50 DEG C to mix with albumen powder, fatty breast, stabilizer, obtains material B；
(3) by step (2) resulting material B homogeneous, sterilization, cooling, the inoculation leavening, material C is obtained；
(4) by step (3) resulting material C it is filling, fermentation, cooling after-ripening, you can.
2. the preparation method of brown solidified-type fermented milk according to claim 1, which is characterized in that the stabilizer by with
The component of lower mass ratio is formed：Pectin 0.05-0.2% and agar 0.05-0.2%.
3. the preparation method of brown solidified-type fermented milk according to claim 1, which is characterized in that the reduced sugar is half
At least one of lactose, glucose, arabinose, xylose.
4. the preparation method of brown solidified-type fermented milk according to claim 1, which is characterized in that the leavening is guarantor
Add at least one of Leah lactobacillus, streptococcus thermophilus.
5. the preparation method of brown solidified-type fermented milk according to claim 1, which is characterized in that in step (1), heat preservation
Time be 1.5-3.0h.
6. the preparation method of brown solidified-type fermented milk according to claim 1, which is characterized in that described in step (3)
Homogeneous is level-one homogeneous and double-stage homogenization, and the pressure of level-one homogeneous is 16-17MPa, and the pressure of double-stage homogenization is 3-4MPa.
7. the preparation method of brown solidified-type fermented milk according to claim 1, which is characterized in that described in step (3)
The temperature of sterilization is 85-95 DEG C, time 5-10min.
8. the preparation method of brown solidified-type fermented milk according to claim 1, which is characterized in that described in step (4)
The temperature of fermentation is 37-45 DEG C, time 4-7h, and the terminal acidity of the fermentation is 65-75 ° of T.
9. the preparation method of brown solidified-type fermented milk according to claim 1, which is characterized in that described in step (4)
The temperature for cooling down after-ripening is 2-10 DEG C, time 10-15h.
10. brown coagulating type made from the preparation method of claim 1-9 any one of them brown solidified-type fermented milks ferments
Breast.
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