CN108142552A - A kind of acidified milk of double fermentations and preparation method thereof - Google Patents
A kind of acidified milk of double fermentations and preparation method thereof Download PDFInfo
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- CN108142552A CN108142552A CN201711407911.6A CN201711407911A CN108142552A CN 108142552 A CN108142552 A CN 108142552A CN 201711407911 A CN201711407911 A CN 201711407911A CN 108142552 A CN108142552 A CN 108142552A
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- 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
- A23C9/133—Fruit or vegetables
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- 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
Abstract
The invention discloses a kind of acidified milks of double fermentations and preparation method thereof, which includes the following steps：S1：By inoculating starter after raw milk homogeneous, sterilization, cooling, fermentation is completed and obtains fermentation base-material by cooling again；S2：By inoculating starter after the juice mixed liquor sterilization containing dispensing, cooling, fermentation is completed and obtains fermented fruits and vegetables juice by cooling again；S3：Annex solution will be obtained after stabilizer, sweetener mixing, sterilization, cooling；S4：The obtained annex solution of the obtained fermented fruits and vegetables juice of fermentation base-material that S1 is obtained, S2 and S3 is subjected to homogeneous after mixing, obtains the acidified milks of double fermentations.The acidified milk of this pair fermentation, stable system have the longer shelf-life at normal temperatures, flavor containing acidified milk and fermented juice simultaneously, nutrient health is all good, has filled up blank of the existing market without double fermentation normal temperature fermentation breasts, has also solved the problems, such as that fruit juice is applied to dairy products.
Description
Technical field
The present invention relates to food technology field, more particularly to a kind of acidified milk of double fermentations and preparation method thereof.
Background technology
Breast is the food of universally acknowledged high nutritive value, contains abundant protein, fat, carbohydrate and ore deposit
Substance etc..Dairy products obtained from addition strain fermentation are fermented dairy product on the basis of breast, and not only nutritive value enriches,
The viable bacteria of addition and metabolite to intestines peristalsis and improve immunity beneficial to outside, have partially protein to be more broken down into polypeptide
And amino acid, partial fat and lactose are also broken down into smaller compound, so as to be easier to be absorbed by the body.
Fruit is the group food that a kind of consumer enjoys a lot, very extensive based on fruit juice jam made of fruit etc.
Be applied to varieties of food items, and fruit juice and jam often band have certain acidity, adding too much easily causes in dairy products
Protein denaturation etc., therefore the additive amount of addition fruit juice jam is often relatively low directly in dairy products.Although the juice after fermentation
Nutritionally more abundant and small molecule, but the PH of fermented fruits and vegetables juice is reduced, the application in dairy products just needs more
With caution.
In addition, for juice fermentation, there is also formula when a series of problem or fermentation is more multiple at present
Miscellaneous and complex to feedstock processing and production technology, industrialized production has certain difficulty or due to juice sheet
Body contain can directly using nutrition it is less, need to be fermented with specific microorganism, and utilize other common probiotics into
The report of row fermentation is less.
Therefore, still lack a kind of fermented dairy product rich in fermented fruits and vegetables juice at present, this be those skilled in the art urgently
It solves the problems, such as.
Invention content
It is made using the preparation method an embodiment of the present invention provides a kind of acidified milk of double fermentations and preparation method thereof
The acidified milk of the double fermentations obtained, stable system, viable bacteria content is high in the shelf-life, simultaneously the wind containing acidified milk and fermented juice
Taste, smooth in taste is delicate, is superior in appearance luster, structural state, mouthfeel, flavor, sour-sweet degree etc. existing on the market
Fruity acidified milk had both maintained acidified milk original taste and flavor, while but also with the flavor of fermented juice, nutrition is good for
Health is all good, has filled up blank of the existing market without double fermentation acidified milks, has also solved the problems, such as that fruit juice is applied to dairy products.
In a first aspect, an embodiment of the present invention provides a kind of acidified milk preparation method of double fermentations, which includes
Following steps：
S1：By inoculating starter after raw milk homogeneous, sterilization, cooling, fermentation is completed and is fermented by cooling again
Base-material；
S2：By inoculating starter after the juice mixed liquor sterilization containing dispensing, cooling, fermentation is completed and by again
Cooling obtains fermented fruits and vegetables juice；
S3：Annex solution will be obtained after stabilizer, sweetener mixing, sterilization, cooling；
S4：The annex solution that the obtained fermented fruits and vegetables juice of fermentation base-material that S1 is obtained, S2 and S3 are obtained is after mixing
Homogeneous is carried out, obtains the acidified milk of double fermentations.
Above-mentioned S1, S2, S3, S4 is not used in the sequence for limiting each step in preparation method, each step in method
Suddenly, as long as in logic rationally, the sequence of each step can change.For example, above-mentioned step S1 can be independent simultaneously with step S2
It carries out；In another example step S3 is carried out before being placed on step S1 and S2.
Preferably, raw milk includes one or both of fresh milk and reconstituted milk；Protein content in the raw milk
For 3.0~5.0g/100g.
The main method that protein content is improved in the present invention is the method for concentration of this field routine, fresh milk and recovery
Addition number is calculated according to protein 2.9g/100g before the concentration of breast, and the water after concentration is used for the proportion material of step S3.Such as
Reconstituted milk is used alone in fruit, and it has been dairy milk starting material after concentrating be according to common sense milk powder, therefore is restored according to corresponding proportion
It is interpreted as equivalent concentration.
Preferably, juice refers to include one or both of juice Normal juice and concentration juice；The juice
Content for 50% juice Normal juice~2.5 times concentrate juice Normal juice；Juice quality percentage in step S1 systems
Than being 50%~99%.
Preferably, the leavening in step S1 includes lactobacillus bulgaricus and/or streptococcus thermophilus；The leavening
Inoculum concentration be 1 × 106~1 × 109Cfu/mL, wherein cfu/mL are the number of viable in every milliliter of raw milk.
Leavening in the present invention provides to allow the strain used in food service industry for national correlation department.
Preferably, the dispensing in step S2 includes but not limited to reduced sugar and water；The reduced sugar includes but not limited to Portugal
It is one or more in grape sugar, galactolipin, lactose, fructose syrup；The mass percent of the additive amount of the reduced sugar is
0.5%~2%.
The present invention adds in a small amount of reduced sugar and plays the role of excitation during the fermentation and accelerate fermenting speed.
Preferably, the leavening in step S2 includes but are not limited to probiotics；The probiotics is selected from not tally bifid
Bacillus, bifidobacterium longum, lactobacillus acidophilus, Lactobacillus paracasei, lactobacillus reuteri, lactobacillus plantarum, Lactobacillus rhamnosus
One or more of with Lactococcus lactis；The inoculum concentration of the probiotics is 1 × 106~1 × 109Cfu/mL, cfu/
ML is the number of viable in every milliliter of juice mixed liquor.
Preferably, the sweetener in step S3 is white granulated sugar, fructose, fructose syrup, arabinose, xylitol, erythrose
Alcohol, D-sorbite, Aspartame, acesulfame potassium, neotame, one or more of Sucralose, steviol glycoside；The sweet tea
The additive amount of taste agent is 0.003%~10%.
Preferably, the stabilizer in step S3 is one kind or two in pectin, starch, agar, sodium alginate and gellan gum
Kind or more；The additive amount of the stabilizer is 0.05%~0.5%.
Preferably, the mass percent of the fermentation base-material in step S4 is 60%~80%, the quality hundred of fermented fruits and vegetables juice
Score is 4%~20%.
Preferably, the homogeneous in step S1 and step S2 is level-one homogeneous or two-stage homogeneous；The temperature of homogeneous is 54~66
℃；When homogeneous is two-stage homogeneous, the gross pressure of level-one homogeneous and double-stage homogenization is 15~25MPa；
Sterilization in step S1 and step S2 is 90~95 DEG C of 5~10min of processing.
The present invention is fermented under mesophilic condition, is assigned while nutriment intrinsic in Carthaginian apple raw juice is kept
Fermented product nutrition and ferment local-flavor, effectively avoiding since fermentation temperature is higher owes, the fermentation juice of my pomegranate mouthfeel of preparation
The problem of good.
Preferably, the temperature cooled down in step S1 is identical with the temperature of fermentation, is 37~45 DEG C；
The terminal acidity that fermentation in step S1 is completed is 88~120 ° of T；
It is 2~30 DEG C that fermentation, which is completed and passes through cooling temperature when cooling down again, in step S1.
Preferably, the temperature cooled down in step S2 is identical with the temperature of fermentation, is 25~45 DEG C；
It is 2~30 DEG C that fermentation, which is completed and passes through cooling temperature when cooling down again, in step S2.
Preferably, the concrete operations of mixing are to stir or recycle 10~30min under 45~80 DEG C of environment in step S3；
The concrete operations sterilized in step S3 are 90~95 DEG C of 5~10min of processing；
The temperature cooled down in step S3 is 2~30 DEG C.
An embodiment of the present invention provides further prioritization schemes：
In the present invention, the raw milk is preferably the mixed liquor of fresh milk and reconstituted milk composition, and best is fresh ox
Milk.
The juice is most preferably fruit or original vegetable juice, and the content of juice is more preferably 80%~2 times of concentration,
Most preferably it is 98.8%.
The reduced sugar is preferably one or more of glucose, lactose and fructose syrup, is most preferably Portugal
Grape sugar.Reduced sugar additive amount is more preferably 1.0~1.5%, is most preferably 1.2%, and above-mentioned % is the matter in fermented fruits and vegetables juice
Measure percentage.
Leavening in step S1 is most preferably lactobacillus bulgaricus and streptococcus thermophilus, and the additive amount of leavening is more
It is 6 × 10 goodly6~6 × 107Cfu/mL is most preferably 9 × 106cfu/mL。
Leavening in step S2 is more preferably Lactobacillus paracasei, lactobacillus plantarum, Lactobacillus rhamnosus and acidophilus breast
One or more of bacillus is most preferably lactobacillus plantarum, and the lactobacillus plantarum is preferably lactobacillus plantarum
ST-III.The additive amount of probiotics is more preferably 6 × 106~6 × 107Cfu/mL is most preferably 9 × 106cfu/mL。
In the present invention using lactobacillus plantarum especially with lactobacillus plantarum ST-III as leavening, be both to ferment
Agent is probiotics again, can not only be fermented to juice of my pomegranate, and probiotics directly improves host (eater) Tiny ecosystem and puts down
Weighing apparatus plays beneficial effect.In addition to this, lactobacillus plantarum ST-III has effects that reduce cholesterol and high-efficient fat reducing, makes hair
Ferment juice of my pomegranate has health-care efficacy, and with the safety that can be eaten for a long time.It cannot for fat or other reasons
The crowd of polysaccharide was eaten, which does not have to not only worry to cause due to eating excessive sugar equally suitable for drinking
Obesity, and at the same time hyperlipidemia can be improved, the health status of inside and outside minor, comprehensively improvement eater, prevention cardiovascular diseases,
The generation of the metabolic disturbance diseases such as diabetes improves the quality of life of eater.
The mass percent of fermentation base-material in step S4 is more preferably 65%~75%, and most preferably 70%；Fermented fruits and vegetables juice
Mass percent be more preferably 10%~15%, most preferably 12%.
The sweetener is more preferably white granulated sugar, fructose, fructose syrup, arabinose, Aspartame, acesulfame potassium, trichlorine
Sucrose, it is one or more kinds of in steviol glycoside, most preferably it is one or two kinds of in white granulated sugar and fructose syrup.The sweet taste
The additive amount of agent is more preferably 5%~10%, is most preferably 8%.Sweetener increases the sweet taste of beverage and improves beverage
Taste and flavor.
The stabilizer is preferably one or more of pectin, agar and gellan gum, is more pectin
And/or gellan gum, best is pectin.The additive amount of the stabilizer is more preferably 0.3%~0.4%, most preferably
0.35%.
Acidified milk additive is further included in the annex solution, above-mentioned acidified milk additive includes PURE WHEY, milk egg
One or more of white powder, flavor substance, pigment, maltodextrin and prebiotics.Preferably maltodextrin and prebiotic
Member is more preferably prebiotics.Above-mentioned flavor substance is preferably food flavor.Prebiotics are preferably inulin.Acidified milk adds
Add the additive amount of object for 0-2%, preferably 0.5%~1.8%, it is more preferably 0.7%~1.2%, is most preferably 1%.Hair
Kefir milk additive is usually mixed together with stabilizer, sweetener and water.
The temperature of homogeneous is more preferably 57~62 DEG C in step S1 and S2, is most preferably 62 DEG C.Level-one homogeneous and two level are equal
The gross pressure of matter is more preferably 19~21MPa, is most preferably 20MPa.
Preferably 92~94 DEG C of sterilization is handled 7~9 minutes in step S1 and S2, is more preferably handled 8 minutes for 93 DEG C.
Cooling temperature in step S1 is identical with fermentation temperature, is more preferably 41~44 DEG C, is most preferably 43 DEG C, fermentation
The terminal acidity of completion is more preferably 99~105 ° of T, is most preferably 100 ° of T.The temperature cooled down again after fermentation is preferably
5~25 DEG C, be more preferably 8~20 DEG C, is most preferably 15 DEG C.
The temperature cooled down in step S2 is identical with fermentation temperature, is more preferably 28~34 DEG C, is most preferably 30 DEG C, fermentation
The temperature cooled down again later is preferably 5~25 DEG C, is more preferably 8~20 DEG C, is most preferably 15 DEG C.
The concrete operations sterilized in step S3 are preferably 92~94 DEG C of 7~9min of processing, are more preferably 93 DEG C of processing
8min；The temperature of cooling is preferably 5~25 DEG C, is more preferably 8~20 DEG C, is most preferably 15 DEG C.
Using sterile homogenizer in step S4, homogeneous is preferably comprised level-one homogeneous, more preferably including level-one homogeneous and two
Grade homogeneous, the sum of level-one and/or double-stage homogenization pressure are less than 10Mpa, preferably 0~10MPa, are more preferably 1~8MPa,
Most preferably it is 5MPa.
Second aspect, an embodiment of the present invention provides a kind of acidified milks of double fermentations, and the acidified milk of this pair fermentation is by first
Any preparation method is made in aspect.
Double acidified milks to ferment obtained are stored refrigerated under the conditions of 2~10 DEG C in the present invention, and viable bacteria content is no less than
107cfu/mL。
The present invention at least has the advantages that compared with prior art：
The present invention selects suitable strain and formula to ferment by using the raw material centainly matched, according to feature, then into
Row second batch, so as to obtain a kind of acidified milk containing high level fermented juice, viable bacteria content in the acidified milk shelf-life
Height, stable system, the flavor containing acidified milk and fermented juice simultaneously, smooth in taste is delicate, appearance luster, structural state,
Mouthfeel, flavor, sour-sweet degree etc. are superior to existing fruity acidified milk on the market, have both maintained the original taste of acidified milk
And flavor, while but also with the flavor of fermented juice, nutrient health is all good, has filled up existing market and has fermented without double fermentations
The blank of breast.
What deserves to be explained is the additive amount of sweetener herein, stabilizer and acidified milk additive is both with respect to step S4
Mixture system.All raw materials are commercially available in the present invention, and meet relevant national standard.Streptococcus thermophilus is with protecting
Add Leah lactobacillus, bifidobacterium bifidum, bifidobacterium longum, lactobacillus acidophilus, Lactobacillus paracasei, lactobacillus reuteri, mouse
Lee's sugar lactobacillus and Lactococcus lactis are purchased from E.I.Du Pont Company.Lactobacillus plantarum ST-III (CGMCC No.0847) is purchased from bright breast
Industry limited company.The detection method of acidity is referring to GB 5413.34-2010.
Specific embodiment
Purpose, technical scheme and advantage to make the embodiment of the present invention are clearer, below in the embodiment of the present invention
Technical solution is clearly and completely described, it is clear that described embodiment is part of the embodiment of the present invention rather than complete
The embodiment in portion, based on the embodiments of the present invention, those of ordinary skill in the art are in the premise for not making creative work
Lower all other embodiments obtained, shall fall within the protection scope of the present invention.
Embodiment 1
1st, it matches
Table 1-1 acidified milk A base-materials match
Table 1-2 fermented fruits and vegetables juices B is matched
The bis- fermentation base-material proportionings of table 1-3
2nd, method
(1) according to the proportioning of table 1-1, raw milk is concentrated, by 15Mpa, 54 DEG C of level-one homogeneous, 90 DEG C are sterilized 5min,
Concentrated milk is cooled to 37 DEG C, adds leavening according to the proportioning of table 1-1, ferments, stuck fermentation when acidity reaches 88 ° of T；
Secondary cooling obtains fermentation base material A to 2 DEG C.
(2) fruits and vegetables juice raw material, reduced sugar and water are stirred 30min at 20 DEG C by the proportioning of table 1-2, filtered, 90
DEG C sterilization 5min, is cooled to 25 DEG C by mixed liquor, adds leavening according to the proportioning of table 1-2, ferment at 25 DEG C, 96 is small
When after stuck fermentation, secondary cooling obtains fermented fruits and vegetables juice B to 2 DEG C；
(3) sweetener, stabilizer and water are stirred 10min at 45 DEG C, 90 DEG C are sterilized 5min postcoolings to 2 DEG C,
Obtain annex solution C.
(4) will ferment base material A, fermented fruits and vegetables juice B and annex solution C mixings, and breast is by pneumatics homogeneous, filling rear 9 DEG C of preservations
And transport.
After testing, 9 DEG C preserve 21 days after, lactic acid bacteria number be 7.9 × 107, mould, saccharomycete, Escherichia coli, pathogenic bacteria
It does not detect；Made double fermentation acidified milks are appraised through comparison for taste.
Embodiment 2
1st, it matches
Table 2-1 acidified milk A base-materials match
Table 2-2 fermented fruits and vegetables juices B is matched
The bis- fermentation base-material proportionings of table 2-3
2nd, method
(1) according to the proportioning of table 2-1, raw milk is concentrated, under the conditions of 55 DEG C, 16Mpa level-one homogeneous, 91 DEG C are killed
Bacterium 5min, concentrated milk are cooled to 38 DEG C, add leavening according to the proportioning of table 2-1, ferment, when acidity reaches 95 ° of T in
Only ferment；Secondary cooling obtains fermentation base material A to 5 DEG C.
(2) fruits and vegetables juice raw material, reduced sugar and water are stirred 28min at 30 DEG C by the proportioning of table 2-2, filtered, 91
DEG C sterilization 5min, is cooled to 26 DEG C by mixed liquor, adds leavening according to the proportioning of table 2-2, ferment at 26 DEG C, 90 is small
When after stuck fermentation, secondary cooling obtains fermented fruits and vegetables juice B to 5 DEG C；
(3) sweetener, stabilizer, additive and water are stirred 14min at 62 DEG C, it is cold after 91 DEG C of sterilization 5min
But to 5 DEG C, annex solution C is obtained.
(4) will ferment base material A, fermented fruits and vegetables juice B and annex solution C mixings, and breast is by 1Mpa homogeneous, filling rear 7 DEG C of preservations
And transport.
After testing, 7 DEG C preserve 21 days after, lactic acid bacteria number be 2.87 × 107, mould, saccharomycete, Escherichia coli, pathogenic bacteria
It does not detect；Made double fermentation acidified milks are appraised through comparison for taste.
Embodiment 3
1st, it matches
Table 3-1 acidified milk A base-materials match
Table 3-2 fermented fruits and vegetables juices B is matched
The bis- fermentation base-material proportionings of table 3-3
2nd, method
(1) according to the proportioning of table 3-1, raw milk is concentrated, under the conditions of 56 DEG C, 16Mpa level-one homogeneous, 2Mpa bis-
Grade homogeneous, 92 DEG C of sterilization 6min, concentrated milk are cooled to 40 DEG C, add leavening according to the proportioning of table 3-1, ferment, acidity
Stuck fermentation when reaching 97 ° of T；Secondary cooling obtains fermentation base material A to 6 DEG C.
(2) fruits and vegetables juice raw material, reduced sugar and water are stirred 25min at 40 DEG C by the proportioning of table 3-2, filtered, 92
DEG C sterilization 6min, is cooled to 27 DEG C by mixed liquor, adds leavening according to the proportioning of table 3-2, ferment at 27 DEG C, 80 hours
Stuck fermentation afterwards, secondary cooling obtain fermented fruits and vegetables juice B to 6 DEG C；
(3) sweetener, stabilizer, additive and water are stirred 16min at 64 DEG C, it is cold after 92 DEG C of sterilization 6min
But to 6 DEG C, annex solution C is obtained.
(4) will ferment base material A, fermented fruits and vegetables juice B and annex solution C mixings, and breast is by 2Mpa homogeneous, filling rear 8 DEG C of preservations
And transport.
After testing, 8 DEG C preserve 21 days after, lactic acid bacteria number be 8.25 × 107, mould, saccharomycete, Escherichia coli, pathogenic bacteria
It does not detect；Made double fermentation acidified milks are appraised through comparison for taste.
Embodiment 4
1st, it matches
Table 4-1 acidified milk A base-materials match
Table 4-2 fermented fruits and vegetables juices B is matched
The bis- fermentation base-material proportionings of table 4-3
2nd, method
(1) according to the proportioning of table 4-1, raw milk is concentrated, under the conditions of 57 DEG C, 15Mpa level-one homogeneous, 4Mpa bis-
Grade homogeneous, 92 DEG C of sterilization 7min, concentrated milk are cooled to 41 DEG C, add leavening according to the proportioning of table 4-1, ferment, acidity
Stuck fermentation when reaching 99 ° of T；Secondary cooling obtains fermentation base material A to 8 DEG C.
(2) fruits and vegetables juice raw material, reduced sugar and water are stirred 20min at 45 DEG C by the proportioning of table 4-2, filtered, 92
DEG C sterilization 7min, is cooled to 28 DEG C by mixed liquor, adds leavening according to the proportioning of table 4-2, ferment at 28 DEG C, 72 is small
When after stuck fermentation, secondary cooling obtains fermented fruits and vegetables juice B to 8 DEG C；
(3) sweetener, stabilizer, additive and water are stirred 18min at 65 DEG C, it is cold after 92 DEG C of sterilization 7min
But to 8 DEG C, annex solution C is obtained.
(4) will ferment base material A, fermented fruits and vegetables juice B and annex solution C mixings, and breast is by 4Mpa homogeneous, filling rear 2 DEG C of preservations
And transport.
After testing, 2 DEG C preserve 21 days after, lactic acid bacteria number be 6.03 × 107, mould, saccharomycete, Escherichia coli, pathogenic bacteria
It does not detect；Made double fermentation acidified milks are appraised through comparison for taste.
Embodiment 5
1st, it matches
Table 5-1 acidified milk A base-materials match
Table 5-2 fermented fruits and vegetables juices B is matched
The bis- fermentation base-material proportionings of table 5-3
2nd, method
(1) according to the proportioning of table 5-1, raw milk is concentrated, under the conditions of 60 DEG C, 18Mpa level-one homogeneous, 2Mpa bis-
Grade homogeneous, 93 DEG C of sterilization 8min, concentrated milk are cooled to 43 DEG C, add leavening according to the proportioning of table 5-1, ferment, acidity
Stuck fermentation when reaching 100 ° of T；Secondary cooling obtains fermentation base material A to 15 DEG C.
(2) fruits and vegetables juice raw material, reduced sugar and water are stirred 15min at 50 DEG C by the proportioning of table 5-2, filtered, 93
DEG C sterilization 8min, is cooled to 30 DEG C by mixed liquor, adds leavening according to the proportioning of table 5-2, ferment at 30 DEG C, 48 is small
When after stuck fermentation, secondary cooling obtains fermented fruits and vegetables juice B to 15 DEG C；
(3) sweetener, stabilizer, additive and water are stirred 20min at 70 DEG C, it is cold after 93 DEG C of sterilization 8min
But to 15 DEG C, annex solution C is obtained.
(4) will ferment base material A, fermented fruits and vegetables juice B and annex solution C mixings, and breast is by 1Mpa level-one homogeneous, 4Mpa two levels
It preserves and transports for 4 DEG C after homogeneous is filling.
After testing, 4 DEG C preserve 21 days after, lactic acid bacteria number be 5.11 × 107, mould, saccharomycete, Escherichia coli, pathogenic bacteria
It does not detect；Made double fermentation acidified milks are appraised through comparison for taste.
Embodiment 6
1st, it matches
Table 6-1 acidified milk A base-materials match
Table 6-2 fermented fruits and vegetables juices B is matched
The bis- fermentation base-material proportionings of table 6-3
2nd, method
(1) according to the proportioning of table 6-1, raw milk is concentrated, under the conditions of 62 DEG C, 18Mpa level-one homogeneous, 3Mpa bis-
Grade homogeneous, 94 DEG C of sterilization 9min, concentrated milk are cooled to 44 DEG C, add leavening according to the proportioning of table 6-1, ferment, acidity
Stuck fermentation when reaching 105 ° of T；Secondary cooling obtains fermentation base material A to 20 DEG C.
(2) fruits and vegetables juice raw material, reduced sugar and water are stirred 12min at 55 DEG C by the proportioning of table 6-2, filtered, 94
DEG C sterilization 9min, is cooled to 34 DEG C by mixed liquor, adds leavening according to the proportioning of table 6-2, ferment at 34 DEG C, 24 is small
When after stuck fermentation, secondary cooling obtains fermented fruits and vegetables juice B to 20 DEG C；
(3) sweetener, stabilizer, additive and water are stirred 24min at 75 DEG C, it is cold after 94 DEG C of sterilization 9min
But to 20 DEG C, annex solution C is obtained.
(4) will ferment base material A, fermented fruits and vegetables juice B and annex solution C mixings, and breast is by 6Mpa homogeneous, filling rear 6 DEG C of preservations
And transport.
After testing, 6 DEG C preserve 21 days after, lactic acid bacteria number be 2.87 × 107, mould, saccharomycete, Escherichia coli, pathogenic bacteria
It does not detect；Made double fermentation acidified milks are appraised through comparison for taste.
Embodiment 7
1st, it matches
Table 7-1 acidified milk A base-materials match
Table 7-2 fermented fruits and vegetables juices B is matched
The bis- fermentation base-material proportionings of table 7-3
2nd, method
(1) according to the proportioning of table 7-1, raw milk is concentrated, under the conditions of 63 DEG C, 22Mpa level-one homogeneous, 94 DEG C are killed
Bacterium 9min, concentrated milk are cooled to 44 DEG C, add leavening according to the proportioning of table 7-1, ferment, when acidity reaches 103 ° of T in
Only ferment；Secondary cooling obtains fermentation base material A to 22 DEG C.
(2) fruits and vegetables juice raw material, reduced sugar and water are stirred 11min at 65 DEG C by the proportioning of table 7-2, filtered, 94
DEG C sterilization 9min, is cooled to 38 DEG C by mixed liquor, adds leavening according to the proportioning of table 7-2, ferment at 38 DEG C, 58 is small
When after stuck fermentation, secondary cooling obtains fermented fruits and vegetables juice B to 22 DEG C；
(3) sweetener, stabilizer, additive and water are stirred 26min at 77 DEG C, it is cold after 94 DEG C of sterilization 9min
But to 22 DEG C, annex solution C is obtained.
(4) will ferment base material A, fermented fruits and vegetables juice B and annex solution C mixings, and breast is by 7Mpa homogeneous, filling rear 6 DEG C of preservations
And transport.
After testing, 6 DEG C preserve 21 days after, lactic acid bacteria number be 5.77 × 107, mould, saccharomycete, Escherichia coli, pathogenic bacteria
It does not detect；Made double fermentation acidified milks are appraised through comparison for taste.
Embodiment 8
1st, it matches
Table 8-1 acidified milk A base-materials match
Table 8-2 fermented fruits and vegetables juices B is matched
The bis- fermentation base-material proportionings of table 8-3
2nd, method
(1) according to the proportioning of table 8-1, raw milk is concentrated, under the conditions of 64 DEG C, 20Mpa level-one homogeneous, 3Mpa bis-
Grade homogeneous, 95 DEG C of sterilization 10min, concentrated milk are cooled to 38 DEG C, add leavening according to the proportioning of table 8-1, ferment, acid
Stuck fermentation when degree reaches 108 ° of T；Secondary cooling obtains fermentation base material A to 25 DEG C.
(2) fruits and vegetables juice raw material, reduced sugar and water are stirred 10min at 70 DEG C by the proportioning of table 8-2, filtered, 95
DEG C sterilization 10min, is cooled to 40 DEG C by mixed liquor, adds leavening according to the proportioning of table 8-2, ferment at 40 DEG C, 30 is small
When after stuck fermentation, secondary cooling obtains fermented fruits and vegetables juice B to 25 DEG C；
(3) sweetener, stabilizer, additive and water are stirred 28min at 78 DEG C, it is cold after 95 DEG C of sterilization 10min
But to 25 DEG C, annex solution C is obtained.
(4) will ferment base material A, fermented fruits and vegetables juice B and annex solution C mixings, and breast is by 4Mpa homogeneous, filling rear 9 DEG C of preservations
And transport.
After testing, 9 DEG C preserve 21 days after, lactic acid bacteria number be 1.87 × 108, mould, saccharomycete, Escherichia coli, pathogenic bacteria
It does not detect；Made double fermentation acidified milks are appraised through comparison for taste.
Embodiment 9
1st, it matches
Table 9-1 acidified milk A base-materials match
Table 9-2 fermented fruits and vegetables juices B is matched
The bis- fermentation base-material proportionings of table 9-3
2nd, method
(1) according to the proportioning of table 9-1, raw milk is concentrated, under the conditions of 66 DEG C, 21Mpa level-one homogeneous, 4Mpa bis-
Grade homogeneous, 95 DEG C of sterilization 10min, concentrated milk are cooled to 45 DEG C, add leavening according to the proportioning of table 9-1, ferment, acid
Stuck fermentation when degree reaches 120 ° of T；Secondary cooling obtains fermentation base material A to 30 DEG C.
(2) fruits and vegetables juice raw material, reduced sugar and water are stirred 30min at 80 DEG C by the proportioning of table 9-2, filtered, 95
DEG C sterilization 10min, is cooled to 45 DEG C by mixed liquor, adds leavening according to the proportioning of table 9-2, ferment at 12 DEG C, 30 is small
When after stuck fermentation, secondary cooling obtains fermented fruits and vegetables juice B to 30 DEG C；
(3) sweetener, stabilizer, additive and water are stirred 14min at 62 DEG C, it is cold after 91 DEG C of sterilization 5min
But to 5 DEG C, annex solution C is obtained.
(4) will ferment base material A, fermented fruits and vegetables juice B and annex solution C mixings, and breast is by 9Mpa level-one homogeneous, 1Mpa two levels
It preserves and transports for 10 DEG C after homogeneous is filling.
After testing, 10 DEG C preserve 21 days after, lactic acid bacteria number be 3.7 × 107, mould, saccharomycete, Escherichia coli, pathogenic bacteria
It does not detect；Made double fermentation acidified milks are appraised through comparison for taste.
Comparative example 1
1st, it matches
Table 10-1 acidified milk A base-materials match
Table 10-2 fermented fruits and vegetables juices B is matched
The bis- fermentation base-material proportionings of table 10-3
2nd, method
(1) according to the proportioning of table 10-1, raw milk is concentrated, under the conditions of 66 DEG C, 21Mpa level-one homogeneous, 4Mpa bis-
Grade homogeneous, 95 DEG C of sterilization 10min, concentrated milk are cooled to 45 DEG C, add leavening according to the proportioning of table 10-1, ferment, acid
Stuck fermentation when degree reaches 120 ° of T；Secondary cooling obtains fermentation base material A to 30 DEG C.
(2) fruits and vegetables juice raw material, reduced sugar and water are stirred 30min at 80 DEG C by the proportioning of table 9-2, filtered, 95
DEG C sterilization 10min, is cooled to 45 DEG C by mixed liquor, adds leavening according to the proportioning of table 10-2, ferment at 12 DEG C, and 30
Stuck fermentation after hour, secondary cooling obtain fermented fruits and vegetables juice B to 30 DEG C；
(3) sweetener, stabilizer, additive and water are stirred 14min at 62 DEG C, it is cold after 91 DEG C of sterilization 5min
But to 5 DEG C, annex solution C is obtained.
(4) will ferment base material A, fermented fruits and vegetables juice B and annex solution C mixings, and breast is by 9Mpa level-one homogeneous, 1Mpa two levels
It preserves and transports for 10 DEG C after homogeneous is filling.
Compared with embodiment 9, in this part, the stabiliser content of annex solution C portion is double, is sent out since second batch makes
Kefir milk drink, water content is less, than higher concentration stabilizer shine into dispensing it is extremely difficult, therefore experiment can not continue.
Comparative example 2
1st, it matches
Table 11-1 acidified milk A base-materials match
Table 11-2 fermented fruits and vegetables juices B is matched
The bis- fermentation base-material proportionings of table 11-3
2nd, method
(1) according to the proportioning of table 11-1, raw milk is concentrated, under the conditions of 66 DEG C, 21Mpa level-one homogeneous, 4Mpa bis-
Grade homogeneous, 95 DEG C of sterilization 10min, concentrated milk are cooled to 45 DEG C, add leavening according to the proportioning of table 11-1, ferment, acid
Stuck fermentation when degree reaches 120 ° of T；Secondary cooling obtains fermentation base material A to 30 DEG C.
(2) fruits and vegetables juice raw material, reduced sugar and water are stirred 30min at 80 DEG C by the proportioning of table 9-2, filtered, 95
DEG C sterilization 10min, is cooled to 45 DEG C by mixed liquor, adds leavening according to the proportioning of table 11-2, ferment at 12 DEG C, and 30
Stuck fermentation after hour, secondary cooling obtain fermented fruits and vegetables juice B to 30 DEG C；
(3) sweetener, stabilizer, additive and water are stirred 14min at 62 DEG C, it is cold after 91 DEG C of sterilization 5min
But to 5 DEG C, annex solution C is obtained.
(4) will ferment base material A, fermented fruits and vegetables juice B and annex solution C mixings, and breast is by 9Mpa level-one homogeneous, 1Mpa two levels
It preserves and transports for 10 DEG C after homogeneous is filling.
Compared with embodiment 9, in this part annex solution C portion without stabilizer, after step (4) progress, 15 minutes
Occur more serious a large amount of precipitations afterwards, it is necessary for this system to show stabilizer, according to common sense although it is envisaged that
The stabilizer of lower content also answers equivalent effect.
Comparative example 3
1st, it matches
With embodiment 1
2nd, method
(1) according to the proportioning of table 1-1, raw milk is concentrated, by 15Mpa, 54 DEG C of level-one homogeneous, 90 DEG C are sterilized 5min,
Concentrated milk is cooled to 37 DEG C, adds leavening according to the proportioning of table 1-1, ferments, stuck fermentation when acidity reaches 70 ° of T；
Secondary cooling obtains fermentation base material A to 2 DEG C.
(2) fruits and vegetables juice raw material, reduced sugar and water are stirred 30min at 20 DEG C by the proportioning of table 1-2, filtered, 90
DEG C sterilization 5min, is cooled to 25 DEG C by mixed liquor, adds leavening according to the proportioning of table 1-2, ferment at 25 DEG C, 96 is small
When after stuck fermentation, secondary cooling obtains fermented fruits and vegetables juice B to 2 DEG C；
(3) sweetener, stabilizer and water are stirred 10min at 45 DEG C, 90 DEG C are sterilized 5min postcoolings to 2 DEG C,
Obtain annex solution C.
(4) will ferment base material A, fermented fruits and vegetables juice B and annex solution C mixings, pneumatics homogeneous, and filling latter 9 DEG C preserve and transport
It is defeated.
After testing, the no 70 ° of T of the acidified milk acidity, it is sour-sweet than numerous imbalances, and do not meet the regulation experiment of national standard
It terminates.
Comparative example 4
2nd, it matches
With embodiment 1
2nd, method
(1) according to the proportioning of table 1-1, raw milk is concentrated, by 15Mpa, 54 DEG C of level-one homogeneous, 90 DEG C are sterilized 5min,
Concentrated milk is cooled to 37 DEG C, adds leavening according to the proportioning of table 1-1, ferments, stuck fermentation when acidity reaches 150 ° of T；
Secondary cooling obtains fermentation base material A to 2 DEG C.
(2) fruits and vegetables juice raw material, reduced sugar and water are stirred 30min at 20 DEG C by the proportioning of table 1-2, filtered, 90
DEG C sterilization 5min, is cooled to 25 DEG C by mixed liquor, adds leavening according to the proportioning of table 1-2, ferment at 25 DEG C, 96 is small
When after stuck fermentation, secondary cooling obtains fermented fruits and vegetables juice B to 2 DEG C；
(3) sweetener, stabilizer and water are stirred 10min at 45 DEG C, 90 DEG C are sterilized 5min postcoolings to 2 DEG C,
Obtain annex solution C.
(4) will ferment base material A, fermented fruits and vegetables juice B and annex solution C mixings, pneumatics homogeneous, and filling latter 9 DEG C preserve and transport
It is defeated.
After testing, 10 DEG C preserve 21 days after, lactic acid bacteria number be 2.66 × 107, mould, saccharomycete, Escherichia coli, cause a disease
Bacterium does not detect；Made double fermentation acidified milks are appraised through comparison for taste.
Comparative example 5
1st, it matches
Table 13
2nd, method
(1) fruits and vegetables juice raw material, reduced sugar and water are stirred 10min at 80 DEG C by the proportioning of table 13, filtered, 95
DEG C sterilization 10min, obtains mixed liquor, wherein mulberry juice content is 3.57 times of Normal juice；
(2) mixed liquor is cooled to 45 DEG C, adds leavening according to the proportioning of table 13, ferment at 45 DEG C, 12 hours
Stuck fermentation afterwards obtains fermentation mulberry juice；
Through experiment, since mulberries inspissated juice content is higher in the design, when carrying out dispensing, viscosity is larger, and loss is larger,
And pipeline easily blocks, and does not have production operability.
Comparative example 6
1st, it matches
Table 14
2nd, method
(1) fruits and vegetables juice raw material, reduced sugar and water are stirred 30min at 20 DEG C by the proportioning of table 14, filtered, 90
DEG C sterilization 5min, obtain mixed liquor；
(2) mixed liquor is cooled to 25 DEG C, adds leavening according to the proportioning of table 14, ferment at 25 DEG C, 120 is small
When after stuck fermentation, obtain fermentation mulberry juice；
Through overtesting, no added reduced sugar in the design, after fermentation 120 hours, lactic acid bacteria number does not increase significantly
Add, PH lowers without apparent, shows not ferment, and shows an important factor for reduced sugar comparatively fast ferments for juice.
Comparative example 7
3rd, it matches
With embodiment 1
2nd, method
(1) according to the proportioning of table 1-1, raw milk is concentrated, by 15Mpa, 54 DEG C of level-one homogeneous, 90 DEG C are sterilized 5min,
Concentrated milk is cooled to 37 DEG C, adds leavening according to the proportioning of table 1-1, ferments, stuck fermentation when acidity reaches 88 ° of T；
Secondary cooling obtains fermentation base material A to 2 DEG C.
(2) fruits and vegetables juice raw material, reduced sugar and water are stirred 30min at 20 DEG C by the proportioning of table 1-2, filtered, 90
DEG C sterilization 5min, is cooled to 25 DEG C by mixed liquor, adds leavening according to the proportioning of table 1-2, ferment at 25 DEG C, 96 is small
When after stuck fermentation, secondary cooling obtains fermented fruits and vegetables juice B to 2 DEG C；
(3) sweetener, stabilizer and water are stirred 10min at 45 DEG C, 90 DEG C are sterilized 5min postcoolings to 2 DEG C,
Obtain annex solution C.
(4) will ferment base material A, fermented fruits and vegetables juice B and annex solution C mixings, and filling latter 9 DEG C preserve and transport.
After testing, 9 DEG C be saved in the 2nd day after, there is more serious water and milk separation.
Compared with comparative example 1, which shows that A, B, C mixing cannot more adequately form liptinite without homogenizing step
System is extremely susceptible to protein precipitation, water and milk separation etc..
Comparative example 8
4th, it matches
With embodiment 1
2nd, method
(1) according to the proportioning of table 1-1, raw milk is concentrated, by 15Mpa, 54 DEG C of level-one homogeneous, 90 DEG C are sterilized 5min,
Concentrated milk is cooled to 37 DEG C, adds leavening according to the proportioning of table 1-1, ferments, stuck fermentation when acidity reaches 88 ° of T；
Secondary cooling obtains fermentation base material A to 2 DEG C.
(2) fruits and vegetables juice raw material, reduced sugar and water are stirred 30min at 20 DEG C by the proportioning of table 1-2, filtered, 90
DEG C sterilization 5min, is cooled to 25 DEG C by mixed liquor, adds leavening according to the proportioning of table 1-2, ferment at 25 DEG C, 96 is small
When after stuck fermentation, secondary cooling obtains fermented fruits and vegetables juice B to 2 DEG C；
(3) sweetener, stabilizer and water are stirred 10min at 45 DEG C, 90 DEG C are sterilized 5min postcoolings to 2 DEG C,
Obtain annex solution C.
(4) will ferment base material A, fermented fruits and vegetables juice B and annex solution C mixings, by 15Mpa homogeneous, filling rear 9 DEG C of preservations
And transport.
After testing, 9 DEG C be saved in the 2nd day after, there is more serious tomography and bleed occur in bottom.
Compared with comparative example 1, the product homogenisation pressure is excessive, can be excessive rarefied according to architectonical, in pouring process easily
Gas enters, and is reduced according to architectonical density, therefore bottom bleed or mid fault occur.
Comparative example 1 and 2 illustrates, for the fermentation milk beverage of second batch, the content of stabilizer is excessive or very few equal
Meet demand is unable to, comparative example 3 illustrates, the fermentation acidity of acidified milk base-material directly affects the acidity of this finished product, prior
It is whether the requirement for meeting national standard, comparative example comparative example 5,6 experimental results, the dispensing of fermented fruits and vegetables juice is for the fruits and vegetables that ferment
Juice is extremely important, and the necessary additive of this experimental design is the key factor that there is general microbial to ferment, while fermented juice
The principle of raw material is extremely important, and comparative example 7,8 illustrates that the mixed homogeneity ranges of ABC are the key that prepare fermented fruits and vegetables juice
Technique and parameter.
Comparative example 9
To buy commercially available fruity acidified milk, subjective appreciation is carried out to it.
Carry out taste and flavor obtained to acidified milk made from embodiment 1-9 and comparative example 4, comparative example 9 is judged
Experiment, matter of uniformly going bail for end of term product.Examination by sensory organs project is：Appearance luster, structural state, mouthfeel, flavor, sour-sweet degree, sense
Official's standards of grading are as shown in Table 15.This experiment number is participated in as 50 people, sensory evaluation scores project is averaged, and score is higher, is represented
More close to the best features of product, and tested personnel are counted to the degree of liking of product, result such as 16 institute of table of sensory evaluation scores
Show.
15 sensory evaluation scores standard of table
16 results of sensory evaluation of table
Results of sensory evaluation shows：Double fermentation acidified milks obtained by the embodiment of the present invention had both maintained acidified milk original
The taste and flavor come, while the positive flavor of alcohol of fermented juice is assigned again, from appearance, structural state, mouthfeel, flavor, sour-sweet ratio
On have good performance.From embodiment 1-9 and 4 effect data of comparative example relatively from the point of view of, fermentation lactic acid spends height, although energy
Smoothly work it out product, but the product is sour-sweet than numerous imbalances, mouthfeel is poor, while ferment it is overdone after, can also influence
Other sense organs show that consumer is substantially better than to existing commercially available fruit the preference degree of double fermentation acidified milks with comparative example 9
Taste acidified milk is being mainly reflected in mouthfeel more alcohol just, and acidified milk taste is denseer, and fruit juice sense organ is stronger, and taste is better.It is in addition, of the invention
Preparation method obtained by double fermentation acidified milks it is preferable in shelf-life internal stability, microbiological indicator is good.
Double fermentation acidified milks provided by the present invention and preparation method thereof are described in detail above.Herein should
The principle of the present invention and embodiment are expounded with specific case, 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 for those skilled in the art, not
Be detached from the principle of the invention under the premise of, can also to the present invention some improvement and modification can also be carried out, these improvement and modification are also fallen into
In the protection domain of the claims in the present invention.
Claims (10)
1. a kind of acidified milk preparation method of double fermentations, which is characterized in that the preparation method includes the following steps：
S1：By inoculating starter after raw milk homogeneous, sterilization, cooling, fermentation is completed and obtains fermentation base-material by cooling again；
S2：By inoculating starter after the juice mixed liquor sterilization containing dispensing, cooling, fermentation is completed and by cooling down again
To fermented fruits and vegetables juice；
S3：Annex solution will be obtained after stabilizer, sweetener mixing, sterilization, cooling；
S4：The obtained annex solution of the obtained fermented fruits and vegetables juice of fermentation base-material that S1 is obtained, S2 and S3 is carried out after mixing
Homogeneous obtains the acidified milk of double fermentations.
2. the acidified milk preparation method of double fermentations according to claim 1, which is characterized in that the raw milk packet in step S1
Include fresh milk and/or reconstituted milk；Protein content is 3.0~5.0g/100g in the raw milk；
Leavening in step S1 includes lactobacillus bulgaricus and/or streptococcus thermophilus；The inoculum concentration of the leavening for 1 ×
106~1 × 109Cfu/mL, wherein cfu/mL are the number of viable in every milliliter of raw milk.
3. the acidified milk preparation method of double fermentations according to claim 1, which is characterized in that the juice packet in step S2
Include juice Normal juice and/or concentration juice；The content of the juice concentrates juice for 50% juice Normal juice~2.5 times
Normal juice；
Dispensing in step S2 includes but not limited to reduced sugar and water；The reduced sugar include but not limited to glucose, galactolipin,
It is one or more in lactose, fructose syrup；The mass percent of the additive amount of the reduced sugar is 0.5%~2%；
Leavening in step S2 includes but are not limited to probiotics；The probiotics is selected from bifidobacterium bifidum, long bifid
Bacillus, lactobacillus acidophilus, Lactobacillus paracasei, lactobacillus reuteri, lactobacillus plantarum, Lactobacillus rhamnosus and Lactococcus lactis
One or more of；The inoculum concentration of the probiotics is 1 × 106~1 × 109Cfu/mL, cfu/mL are every milliliter of fruits and vegetables
Number of viable in juice mixed liquor.
4. the acidified milk preparation method of double fermentation according to claim 1, which is characterized in that the sweetener in step S3 is
White granulated sugar, fructose, fructose syrup, arabinose, xylitol, antierythrite, D-sorbite, Aspartame, acesulfame potassium, neotame,
One or more of Sucralose, steviol glycoside；The additive amount of the sweetener is 0.003%~10%；
Stabilizer in step S3 is one or more of pectin, starch, agar, sodium alginate and gellan gum；It is described
The additive amount of stabilizer is 0.05%~0.5%.
5. the acidified milk preparation method of double fermentations according to claim 1, which is characterized in that the fermentation base-material in step S4
Mass percent for 60%~80%, the mass percent of fermented fruits and vegetables juice is 4%~20%.
6. the acidified milk preparation method of double fermentations according to claim 1, which is characterized in that in step S1 and step S2
Homogeneous is level-one homogeneous or two-stage homogeneous；The temperature of homogeneous is 54~66 DEG C；When homogeneous is two-stage homogeneous, level-one homogeneous and two
The gross pressure of grade homogeneous is 15~25MPa；
Sterilization in step S1 and step S2 is 90~95 DEG C of 5~10min of processing.
7. the acidified milk preparation method of double fermentations according to claim 1, which is characterized in that the temperature cooled down in step S1
It is identical with the temperature of fermentation, it is 37~45 DEG C；
The terminal acidity that fermentation in step S1 is completed is 88~120 ° of T；
It is 2~30 DEG C that fermentation, which is completed and passes through cooling temperature when cooling down again, in step S1.
8. the acidified milk preparation method of double fermentations according to claim 1, which is characterized in that the temperature cooled down in step S2
It is identical with the temperature of fermentation, it is 25~45 DEG C；
It is 2~30 DEG C that fermentation, which is completed and passes through cooling temperature when cooling down again, in step S2.
9. the acidified milk preparation method of double fermentations according to claim 1, which is characterized in that mixing is specific in step S3
It operates as 10~30min is stirred or recycled under 45~80 DEG C of environment；
The concrete operations sterilized in step S3 are 90~95 DEG C of 5~10min of processing；
The temperature cooled down in step S3 is 2~30 DEG C.
10. a kind of acidified milk of double fermentations, which is characterized in that the acidified milk of this pair fermentation is by any described in claim 1-9
The acidified milk preparation methods of double fermentations be made.
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Application publication date: 20180612 |