CN109832331A - A kind of long shelf-life fermented dairy product and its production method of high nutritive value - Google Patents
A kind of long shelf-life fermented dairy product and its production method of high nutritive value Download PDFInfo
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Abstract
The present invention provides the long shelf-life fermented dairy products and its production method of a kind of high nutritive value.The production method of the fermented dairy product, the method comprising the steps of: carrying out ungrease treatment to raw milk, obtains separated milk and dilute cream；Separated milk is subjected to micro-filtration by microfiltration membranes, and adjusts temperature to 40~43 DEG C；Dilute cream is heat-treated, and is cooled to 40~43 DEG C；Thermally treated dilute cream is mixed with the separated milk through micro-filtration；Inoculation fermentation strain is left to ferment 4~6 hours at 40~43 DEG C；Material after fermentation is cooled to 20 DEG C hereinafter, sterile filling, production obtain fermented dairy product.Viable type fermented dairy product of the invention maintains its nutritional ingredient to greatest extent, while shelf life extends to 2 months or more in 20 days or so by current conventional viable type acidified milk.
Description
Technical field
The present invention relates to a kind of fermented dairy product and its production methods, specifically, being about a kind of high nutritive value
Long shelf-life fermented dairy product production method and obtained fermented dairy product, belong to fermented dairy product processing technology skill
Art field.
Background technique
It is defined according in GB19302-2010, acidified milk (fermented milk) is with raw ox (sheep) cream or milk powder for original
Material, the product that manufactured pH value reduces after being sterilized, being fermented.Flavored fermented milk (flavored fermented milk) be with
80% or more raw ox (sheep) cream or milk powder are raw material, add other raw materials, pH value reduces after being sterilized, being fermented, before or after fermentation
Addition or product made of not adding food additives, nutrition fortifier, fruits and vegetables, cereal etc..By acidified milk and wind in the present invention
Taste acidified milk is referred to as fermented dairy product.
Fermented dairy product is as a kind of dairy products containing biodiasmin, and conventional manufacture craft is as shown in Figure 1, original
Material cream simultaneously sterilizes (95 DEG C/300s) with the additive formulations such as sugar, is cooled to fermentation temperature later, inoculation fermentation, then after cooling
It is filling, obtain fermented dairy product product.Normal fermentation dairy products technique and apparatus sanitation rank are all made of super technology at present
With require, this is also directly resulted in, and fermented dairy product shelf life is short, and storage period is only 20 days or so usually at 2~6 DEG C, thus
Causing the production plant of enterprise to be arranged, there are limitations, and consumption of Product transport and sale coverage area and product etc. is
It is restricted.To which to realize more turnovers and larger range of sale, acidified milk can be brought to found the factory, and density is big, fund
Put into many relevant issues such as more, attached configuration quantity is more, average energy consumption is high-efficient, product cost is high.
Long shelf-life type acidified milk is had been reported that in the prior art, is mostly the sterilization type fermentation to be sterilized after fermentation
Cream.If CN106359595A provides a kind of long shelf-life coagulating type flavored fermented milk, be by Yoghourt after fermentation into
Row re-pasteurization, CN103609691A discloses a kind of production method of long shelf-life acidified milk, wherein being will after fermentation
Curdled milk sterilize under super-pressure, extend the shelf-life of acidified milk.These sterilization type acidified milks do not contain biodiasmin, and one
A little nutriments can be destroyed in sterilization process.
Currently, rarely having the report about long shelf-life viable type fermented dairy product.
Summary of the invention
It is an object of the present invention to provide a kind of long shelf-life viable type fermented dairy products.
Another object of the present invention is to provide a kind of production methods of long shelf-life viable type fermented dairy product.
To provide a kind of long shelf-life viable type fermented dairy product, inventor has carried out a large amount of research and has touched repeatedly
Rope experiment, has carried out systemic combing and improvement to acidified milk production technology and equipment, and it is living to propose the long shelf-life of the invention
Bacterial type fermented dairy product and its production method, the viable type fermented dairy product maintain its nutritional ingredient to greatest extent,
Shelf life extends to 2 months or more in 20 days or so by current conventional viable type acidified milk simultaneously, is a kind of high nutritive value
, long shelf-life fermented dairy product.
On the one hand, the present invention provides a kind of production method of fermented dairy product, the method comprising the steps of:
A, ungrease treatment is carried out to raw milk, obtains separated milk and dilute cream；
B, separated milk is subjected to micro-filtration by microfiltration membranes, and adjusts temperature to 40~43 DEG C；
Dilute cream is heat-treated, and is cooled to 40~43 DEG C；
C, thermally treated dilute cream is mixed with the separated milk through micro-filtration, preparating mixture material is as fermentation substrate；
D, starter culture is added in fermentation substrate, is left to ferment 4~6 hours at 40~43 DEG C；
E, material after fermentation is cooled to 20 DEG C hereinafter, carrying out sterile filling, and production obtains fermented dairy product.
Specific embodiment according to the present invention, in method of the invention, raw milk described in step a is raw milk, can
To be fresh cow milk, it is also possible to go back original product made of the reduction of the milk constituents such as milk powder, condensed milk, lactalbumin.
Specific embodiment according to the present invention, in method of the invention, separated milk fat described in rate-determining steps a contains
Amount is less than 0.2%, the dilute cream fat content 30~42%.Specific degreasing operation can refer to the prior art of fields
It carries out.
Specific embodiment according to the present invention, in method of the invention, to the micro-filtration condition of separated milk in step b
Are as follows: micro-filtration is carried out using 0.1 micron~1 micron of the filter membrane in aperture.Micro-filtration operates bacterium, the mould, ferment that can remove in skimmed milk
The microorganisms such as mother.The prior art that specific micro-filtration operation can refer to fields carries out.
Specific embodiment according to the present invention, the separated milk after micro-filtration can further carry out as needed 55 DEG C with
Lower progress low-temperature negative-pressure evaporation and concentration.Such as content of material can be concentrated to dryness and be restored to dry matter content level in raw milk.This
In invention preferably, fatty in lotion after control concentration≤0.5%, protein >=3.8%.
Specific embodiment according to the present invention in method of the invention, is to the heat treatment condition of dilute cream in step b
130~137 DEG C are kept for 4~15 seconds or 95 DEG C being kept for 300 seconds.
Specific embodiment according to the present invention, in method of the invention, after the separated milk and heat treatment after micro-filtration
Dilute cream is to be cooled to 40~43 DEG C, is mixed by online addition manner, obtains mixed material.Mixed material can basis
It needs to be mixed and refined by dynamic mixer and homogenizer, enters aseptic tank later.
Specific embodiment according to the present invention, in method of the invention, total fat contains in mixed material in rate-determining steps c
Amount 2%~6%.
Specific embodiment according to the present invention, in method of the invention, the mixed material of step c is as fermentation bottom
Object, wherein can also be further added with the customary adjuvant in the fermented dairy products fields such as sweet substance (sweetening material), stabilizer.Example
Such as, the sweetening material of the sugariness wherein containing 5%~15% sucrose can be equivalent to added with sugariness, the sweetening material is selected from white sand
Sugar, fructose, syrup, oligosaccharide, for one of sugar or a variety of, the generation sugar be selected from acesulfame potassium, Aspartame, Sucralose,
One of D-sorbite, xylitol, maltitol or a variety of combinations.The stabilizer for example can be pectin, xanthan gum,
During locust tree paulownia glue, agar, hydroxypropyl PASELLI EASYGEL, tapioca, Ultra Tex 2, converted starch are medium
One or more, additive amount of the stabilizer in milk is 0~0.6%, preferably 0~0.1%.In addition, mixed material
In may include or do not include the additives such as added essence in traditional fermented dairy product.These auxiliary materials first pass through suitable quantity of water and match
It sterilizes after material, and is cooled to 40~43 DEG C, by the sterile separated milk after line addition manner is added to micro-filtration.Root
According to specific embodiments of the present invention, the auxiliary materials such as these sweet substances, stabilizer can also etc. be then added to after the completion of fermentation process
It in material after fermentation, is refined by smoothing filter or Homogenizing pump, is cooled to 20 DEG C or less progress sterile fillings later.
Specific embodiment according to the present invention, in method of the invention, fermenting microbe include lactobacillus bulgaricus and
Streptococcus thermophilus, also alternative includes bifidobacterium lactis, lactobacillus acidophilus, Lactobacillus casei, lactobacillus fermenti, format cream bar
Bacterium, Lactobacillus helveticus, Yue Shi lactobacillus, lactobacillus paracasei, lactobacillus plantarum, lactobacillus reuteri, in Lactobacillus rhamnosus
It is one or more.The routine operation that specific inoculum concentration and vaccination ways can refer to fields carries out.For example, in the present invention
It can choose the strain with higher vigor, the total dosage of strain usually accounts for the 0.005%~0.10% of fermentation substrate total weight.It is logical
In normal situation, strain is seeded in aseptic tank, can stir 10 minutes or so makes strain be uniformly dispersed.
Specific embodiment according to the present invention, in method of the invention, specific fermentation condition is to stand at 40~43 DEG C
Fermentation 4~6 hours.The pH of fermentation termination is usually 4.5~4.6 or so.
Specific embodiment according to the present invention, in method of the invention, operation after fermentation can be according to affiliated
The routine operation in field carries out, and usually stirring demulsification is to stop fermenting.Material after completing fermentation can be further by smooth
Filter or Homogenizing pump are refined, and the routine operation that concrete operations can refer to fields carries out.Later, material is cooled to 20
DEG C carry out sterile filling.Specific embodiment according to the present invention, after fermentation, if you need to add sweet substance, stabilizer etc.
Auxiliary material sterilizes after these auxiliary materials being first passed through to suitable quantity of water ingredient, and is cooled to 40~43 DEG C, is added under aseptic condition
It in fermentation materials, is refined again by smoothing filter or Homogenizing pump later, is cooled to 20 DEG C or less progress sterile fillings.
Specific embodiment according to the present invention in method of the invention, in aseptic filling process, selects Tetra Pak, health
The sterile paper base flexible packages such as U.S. packet, or select the sterile preformed cups of GASTI, AMPACK, VMS.When it is implemented, these packagings can
It is pre-processed: need to be handled by mode appropriate with the packaging that product directly contacts, it is ensured that directly contacted with product
Surface meets sterile filling requirement, such as the spraying of hydrogen peroxide, sodium hypochlorite or ultraviolet irradiation.
In a specific embodiment of the invention, fermented dairy product of the invention production method comprising steps of
A, raw milk is warming up to 50~55 DEG C, carries out ungrease treatment, obtains separated milk and dilute cream；
B, separated milk is subjected to micro-filtration by microfiltration membranes, then as needed to skimmed milk in 55 DEG C or less progress low temperature
Negative pressure evaporation concentration, and it is cooled to 40~43 DEG C；
Dilute cream is heat-treated and (keeps 300 at a temperature of being kept for 4~15 seconds or 95 DEG C at a temperature of 130~137 DEG C
Second), and it is cooled to 40~43 DEG C；
C, by the thermally treated online Hui Tian of dilute cream (whole time adds or part Hui Tian) into the separated milk through micro-filtration,
And mixed and refined by dynamic mixer and homogenizer, mixed material enters aseptic tank；As also added in fermentation substrate
Pleasantly sweet material and other auxiliary materials are added to the separated milk through micro-filtration by sterile online addition manner in this step together
In, mixed material enters aseptic tank；
D, strain is seeded in aseptic tank by sterilized addition apparatus, is stirred 10 minutes, it is quiet at 40~43 DEG C later
Set fermentation 4~6 hours；
E, material after fermentation is refined by smoothing filter or Homogenizing pump, and be cooled to 20 DEG C hereinafter, into
Row sterile filling, production obtain fermented dairy product.
Device therefor in production method of the invention, such as pill tank, homogenizer, sterilization machine, sterile fermentor, bottle placer
Etc. being conventional equipment in this field, related process unless otherwise indicated, can according to the routine techniques in this field and often
Rule condition is operated.Refrigeration after-ripening can be also routinely carried out after filling by this field, usually through the qualified finished product of detection in 2 DEG C
~6 DEG C refrigeration after-ripening 12 hours or more.
It on the other hand, is to produce according to the method described in the present invention the present invention also provides a kind of fermented dairy product
It arrives.
Fermented dairy product of the invention, indices meet in GB19302-2010 about acidified milk and flavor fermentation
The requirement of cream.Preferably, fermented dairy product of the invention, total solids content 18%~25%, content of milk protein >=2.3%
(preferably 2.3%~6.5%).
Fermented dairy product of the invention is viable type fermented dairy product, wherein maintaining some nutrition to greatest extent
Protein, vitamin, lactoferrin, calcium in ingredient such as cream, finished product quality is stable, uniform, and mouthfeel is smooth, while shelf life
2 months or more can be extended within 20 days or so by current conventional viable type acidified milk, be that a kind of high nutritive value, length are guaranteed the quality
Phase fermented dairy product meets the needs of product nutrition, long shelf-life and good taste.
Detailed description of the invention
Fig. 1 is normal fermentation cream preparation process flow schematic diagram in the prior art.
Fig. 2 is the long shelf-life fermented dairy product production method flow diagram of a specific embodiment of the invention.
Fig. 3 is the long shelf-life fermented dairy product production method flow diagram of another specific embodiment of the invention.
Specific embodiment
The present invention is further illustrated below by the mode of embodiment, but does not therefore limit the present invention to the reality
It applies among a range.The operating process of actual conditions is not specified in the following example, according to the conventional method and item in the field
Part, or selected according to the specification of instrument and equipment.
Embodiment 1
One, composition of raw materials:
Sucrose 8.2%, leavening (mix bacterium agent comprising lactobacillus bulgaricus, streptococcus thermophilus and bifidobacterium lactis,
Purchased from Danisco (China) Investment Co., Ltd) 0.014%, raw milk (standard requirements according to GB19301 are checked and accepted) surplus.
The percentage is mass ratio of each ingredient relative to acidified milk finished product.
Each material performance index meets this field regular quality standard requirements.
Two, the product of the present embodiment is produced according to following process:
Shown in Figure 2, the process flow of the product of the present embodiment specifically includes that
1) raw milk (raw milk) separates: raw milk being warming up to 50~55 DEG C, uses online degreasing seperator degreasing shape
At the separated milk of fat content 0.06% and the dilute cream of fat content 40%, respectively enter separated milk treatment process and
Dilute cream treatment process；
2) separated milk filtering, concentration: skimmed milk is subjected to micro-filtration (normal-temperature operation) by 0.22 μm of aperture filter membrane, removal
The microorganisms such as bacterium, mould, yeast in skimmed milk；Then as needed to separated milk in 55 DEG C or less progress low-temperature negative-pressures
It is concentrated by evaporation, fat≤0.5% after concentration, protein >=4.2% is cooled to 40~43 DEG C；
Dilute cream ultra-high temperature sterilization: it is kept for 4~15 seconds at a temperature of dilute cream is heated to 130~137 DEG C, and is cooled to 40
~43 DEG C；
Ingredient dissolution, sterilizing: sugar is dissolved, and by kept at a temperature of being heated to 130~137 DEG C 4~15 seconds into
Row high-temperature sterilization, and it is cooled to 40~43 DEG C；
3) mix: by after sterilizing dilute cream and ingredient (sterilizing liquid glucose) in the skimmed milk after line Hui Tianzhi degerming, and
It is mixed and is refined by dynamic mixer and homogenizer, into aseptic tank；Wherein homogenizing temperature is 40 DEG C~43 DEG C, homogeneous
Pressure is 4MPa~6Mpa；
4) starter culture: being seeded in aseptic tank by aseptic inoculation by sterilized addition apparatus, is stirred 10 minutes；
5) aseptic tank ferments: the material standing for fermentation after inoculation, is kept for 5 hours at 41 DEG C, completes fermentation；
6) it refines: the material after fermenting will be completed and refined by smoothing filter；
7) cooling: the material after refinement is cooled to 20 DEG C；
8) sterile filling: cooling material being carried out by aseptic filler filling, and filling apparatus can be according to product design
Demand selects the sterile paper base flexible package of Tetrapack, Kang Mei class, or selects the sterile preformed cups of GASTI, AMPACK, VMS.With product
The packaging directly contacted can first pass through hydrogen peroxide, sodium hypochlorite spraying or ultraviolet irradiation etc. in advance and be handled, it is ensured that straight with product
The surface of contact meets sterile filling requirement；
9) refrigerate after-ripening: product is in 2 DEG C~6 DEG C refrigeration after-ripening, and the time 12 hours or more to get the production for arriving the present embodiment
Product.
The acidified milk finished product quality of the present embodiment is stable, uniform, and mouthfeel is smooth, stores 63 days at 2~6 DEG C, storage period
Between delicate mouthfeel it is smooth, flavor is mellow, do not occur unacceptable bleed or albumen flocculation phenomenon.It is detected after storage 63 days total living
Bacterium number is still up to 1 × 107CFU/mL。
Embodiment 2
One, composition of raw materials:
Sucrose 7.5%, leavening (include lactobacillus bulgaricus and streptococcus thermophilus, throw purchased from Danisco (China)
Provide Co., Ltd) 0.02%, raw milk (standard requirements according to GB19301 are checked and accepted) surplus.The percentage is each at split-phase
For the mass ratio of acidified milk.
Each material performance index meets this field regular quality standard requirements.
Two, the product of the present embodiment is produced according to following process:
Shown in Figure 3, the process flow of the product of the present embodiment specifically includes that
1) raw milk (raw milk) degreasing separates: raw milk is warming up to 50~55 DEG C, it is de- using online degreasing seperator
Rouge forms the separated milk of fat content 0.1% and the dilute cream of fat content 30%, respectively enters separated milk processing work
Sequence and dilute cream treatment process；
2) skimmed milk separated milk filtering, concentration: is subjected to micro-filtration (normal-temperature operation) by 0.45 μm of aperture filter membrane；Then
As needed to separated milk in 55 DEG C or less progress low-temperature negative-pressure evaporation and concentration, fat≤0.5% after concentration, protein >=
4.1%, and it is cooled to 40~43 DEG C；Dilute cream ultra-high temperature sterilization: dilute cream is kept for 300 seconds by being heated to 95 DEG C, and is dropped
Temperature is to 40~43 DEG C；
3) it mixes: by the dilute cream after sterilizing in the separated milk after line Hui Tianzhi degerming, and passing through dynamic mixer
And homogenizer is mixed and is refined, into aseptic tank；Wherein homogenizing temperature be 40 DEG C~43 DEG C, homogenization pressure be 4MPa~
6Mpa；
4) strain: being seeded in aseptic tank by aseptic inoculation by sterilized addition apparatus, is stirred 10 minutes；
5) aseptic tank ferments: the material standing for fermentation after inoculation, is kept for 6 hours at 42 DEG C；
6) ingredient dissolution, sterilizing: sugar is dissolved, and keeps going out for 4~15 seconds by being heated to 130~137 DEG C
Bacterium, and 40~43 DEG C are cooled to, it is added in lotion after fermentation, obtains mixed material；
7) refine: by above-mentioned steps 6) obtained mixed material refined by Homogenizing pump；Wherein homogenizing temperature is
40 DEG C~43 DEG C, homogenization pressure is 4MPa~6Mpa；
8) cooling: the material after refinement is cooled to 20 DEG C；
9) sterile filling: cooling material being carried out by aseptic filler filling, and filling apparatus can be according to product design
Demand selects the sterile paper base flexible package of Tetrapack, Kang Mei class, or selects the sterile preformed cups of GASTI, AMPACK, VMS.With product
The packaging directly contacted can first pass through hydrogen peroxide, sodium hypochlorite spraying or ultraviolet irradiation etc. in advance and be handled, it is ensured that straight with product
The surface of contact meets sterile filling requirement；
10) refrigerate after-ripening: product is in 2 DEG C~6 DEG C refrigeration after-ripening, and the time 12 hours or more to get the production for arriving the present embodiment
Product.
The acidified milk finished product quality of the present embodiment is stable, uniform, and mouthfeel is smooth, stores 63 days at 2~6 DEG C, storage period
Between delicate mouthfeel it is smooth, flavor is mellow, do not occur unacceptable bleed or albumen flocculation phenomenon.It is detected after storage 63 days total living
Bacterium number is still up to 1 × 107CFU/mL。
Comparative example 1
One, composition of raw materials:
Sucrose 8.2%, leavening (mix bacterium agent comprising lactobacillus bulgaricus, streptococcus thermophilus and bifidobacterium lactis,
Purchased from Danisco (China) Investment Co., Ltd) 0.014%, raw milk surplus.The percentage is each ingredient relative to hair
The mass ratio of kefir milk finished product.
Each material performance index meets this field regular quality standard requirements.
Two, the product of this comparative example is produced according to following process:
1) raw milk is checked and accepted: the standard requirements according to GB19301 are checked and accepted, as raw milk；
2) ingredient: raw milk is warming up to 65 DEG C, sugar is added, high-speed shearing machine is stirred dissolution, and passes through homogenizer
Carry out homogeneous；
3) it sterilizes: by the above-mentioned material prepared by keeping 4~15 seconds progress high temperature at a temperature of being heated to 130~137 DEG C
Sterilizing, and it is cooled to 40~43 DEG C；
4) starter culture: being seeded in aseptic tank by aseptic inoculation by sterilized addition apparatus, is stirred 10 minutes；
5) aseptic tank ferments: the material standing for fermentation after inoculation, is kept for 5 hours at 41 DEG C, completes fermentation；
6) it refines: the material after fermenting will be completed and refined by smoothing filter；
7) cooling: the material after refinement is cooled to 20 DEG C；
8) sterile filling: cooling material being carried out by aseptic filler filling, and filling apparatus can be according to product design
Demand selects the sterile paper base flexible package of Tetrapack, Kang Mei class, or selects the sterile preformed cups of GASTI, AMPACK, VMS.With product
The packaging directly contacted can first pass through hydrogen peroxide, sodium hypochlorite spraying or ultraviolet irradiation etc. in advance and be handled, it is ensured that straight with product
The surface of contact meets sterile filling requirement；
9) refrigerate after-ripening: product is in 2 DEG C~6 DEG C refrigeration after-ripening, and the time 12 hours or more to get the production for arriving this comparative example
Product.
The acidified milk finished product quality of this comparative example is fine and smooth, and mouthfeel is smooth, stores 21 days at 2~6 DEG C, a small amount of bleed occurs
And albumen flocculation phenomenon, it stores 28 days, albumen flocculation phenomenon is serious.
Finally, it is stated that: above embodiments are merely to illustrate implementation process and feature of the invention, rather than limit this hair
Bright technical solution, although the present invention has been described in detail with reference to the above embodiments, those skilled in the art answer
Work as understanding: it is still possible to modify or equivalently replace the present invention, without departing from the spirit and scope of the present invention any
Modification or part replacement, are covered by the protection scope of the present invention.
Claims (10)
1. a kind of production method of fermented dairy product, the method comprising the steps of:
A, ungrease treatment is carried out to raw milk, obtains separated milk and dilute cream；
B, separated milk is subjected to micro-filtration by microfiltration membranes, and adjusts temperature to 40~43 DEG C；
Dilute cream is heat-treated, and is cooled to 40~43 DEG C；
C, thermally treated dilute cream is mixed with the separated milk through micro-filtration, preparating mixture material is as fermentation substrate；
D, starter culture is added in fermentation substrate, is left to ferment 4~6 hours at 40~43 DEG C；
E, material after fermentation is cooled to 20 DEG C hereinafter, carrying out sterile filling, and production obtains fermented dairy product.
2. according to the method described in claim 1, wherein, the raw milk is raw milk.
3. according to the method described in claim 1, wherein, separated milk fat content described in rate-determining steps a less than 0.2%,
The dilute cream fat content 30~42%.
4. according to the method described in claim 1, wherein, to the micro-filtration condition of separated milk in step b are as follows: utilize aperture 0.1
Micron~1 micron filter membrane carry out micro-filtration；Preferably, the lotion after micro-filtration is as needed in 55 DEG C or less progress low-temperature negative-pressure steamings
Hair concentration, is cooled to 40~43 DEG C later.
5. according to the method described in claim 1, being 130~137 DEG C of guarantors to the heat treatment condition of dilute cream in step b wherein
It holds 4~15 seconds or 95 DEG C and is kept for 300 seconds.
6. according to the method described in claim 1, wherein, total lipid content 2%~6% in mixed material in rate-determining steps c.
7. according to the method described in claim 1, wherein, sweet substance, stabilizer etc. are also added in the mixed material of step c
Auxiliary material；Alternatively,
The auxiliary materials such as sweet substance, stabilizer are further added in the material of step e after fermentation, by smoothing filter or
Matter pump is refined, and is cooled to 20 DEG C or less progress sterile fillings later.
8. according to the method described in claim 1, wherein, starter culture includes lactobacillus bulgaricus and streptococcus thermophilus,
Also alternative includes bifidobacterium lactis, lactobacillus acidophilus, Lactobacillus casei, lactobacillus fermenti, format lactobacillus, Switzerland's cream bar
One of bacterium, Yue Shi lactobacillus, lactobacillus paracasei, lactobacillus plantarum, lactobacillus reuteri, Lactobacillus rhamnosus are more
Kind.
9. according to the method described in claim 1, wherein, in aseptic filling process, selecting the sterile paper bases such as Tetra Pak, Kang Meibao
Flexible package, or select the sterile preformed cups of GASTI, AMPACK, VMS.
10. a kind of fermented dairy product is produced according to method according to any one of claims 1 to 9.
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