CN111602716A - 一种常温搅拌型米乳酸奶及其制备方法 - Google Patents
一种常温搅拌型米乳酸奶及其制备方法 Download PDFInfo
- Publication number
- CN111602716A CN111602716A CN202010398111.8A CN202010398111A CN111602716A CN 111602716 A CN111602716 A CN 111602716A CN 202010398111 A CN202010398111 A CN 202010398111A CN 111602716 A CN111602716 A CN 111602716A
- Authority
- CN
- China
- Prior art keywords
- yoghourt
- temperature
- rice milk
- normal
- stock solution
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 40
- 238000003756 stirring Methods 0.000 title claims abstract description 37
- 235000020195 rice milk Nutrition 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 241000196324 Embryophyta Species 0.000 claims abstract description 21
- 230000001954 sterilising effect Effects 0.000 claims abstract description 21
- 239000011550 stock solution Substances 0.000 claims abstract description 19
- 238000001816 cooling Methods 0.000 claims abstract description 18
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 16
- 239000007858 starting material Substances 0.000 claims abstract description 15
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 10
- 150000001875 compounds Chemical class 0.000 claims abstract description 9
- 239000003381 stabilizer Substances 0.000 claims abstract description 9
- 238000000855 fermentation Methods 0.000 claims abstract description 8
- 230000004151 fermentation Effects 0.000 claims abstract description 8
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 229960004793 sucrose Drugs 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 238000012371 Aseptic Filling Methods 0.000 claims abstract description 5
- 238000005303 weighing Methods 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 6
- 239000000243 solution Substances 0.000 claims description 5
- 239000000084 colloidal system Substances 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 3
- 229920001817 Agar Polymers 0.000 claims description 2
- 108010010803 Gelatin Proteins 0.000 claims description 2
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 2
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims description 2
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 2
- 239000008272 agar Substances 0.000 claims description 2
- 239000008273 gelatin Substances 0.000 claims description 2
- 229920000159 gelatin Polymers 0.000 claims description 2
- 235000019322 gelatine Nutrition 0.000 claims description 2
- 235000011852 gelatine desserts Nutrition 0.000 claims description 2
- 238000000265 homogenisation Methods 0.000 claims description 2
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 2
- 239000001814 pectin Substances 0.000 claims description 2
- 235000010987 pectin Nutrition 0.000 claims description 2
- 229920001277 pectin Polymers 0.000 claims description 2
- 241000894006 Bacteria Species 0.000 claims 1
- 241000186000 Bifidobacterium Species 0.000 claims 1
- 241000209094 Oryza Species 0.000 abstract description 4
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 235000009566 rice Nutrition 0.000 abstract description 4
- 238000010521 absorption reaction Methods 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 3
- 239000000835 fiber Substances 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 235000013336 milk Nutrition 0.000 abstract 1
- 239000008267 milk Substances 0.000 abstract 1
- 210000004080 milk Anatomy 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 description 3
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 2
- 201000010538 Lactose Intolerance Diseases 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000007661 gastrointestinal function Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 241000186016 Bifidobacterium bifidum Species 0.000 description 1
- 238000007792 addition Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000013035 low temperature curing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000006467 substitution reaction Methods 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
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
-
- 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
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
-
- 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
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
-
- 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
-
- 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
- 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
- A23C9/137—Thickening substances
-
- 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
- A23V2400/21—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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biophysics (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Dairy Products (AREA)
Abstract
本发明公开了一种常温搅拌型米乳酸奶及其制备方法,该酸奶的制备方法包括下述步骤:定量称取5‑20%米乳粉、5‑8%蔗糖、0.5‑1.0%复配稳定剂混合均匀;再将其和预杀菌后的原料奶(50‑60℃)搅拌均匀;均质进行一次杀菌后冷却至40‑45℃进行接种;在植物发酵剂菌种最适生长温度下发酵5‑6h;发酵后将酸奶原液迅速冷却破乳进行二次杀菌及无菌灌装。所得常温搅拌型米乳酸奶可在常温状态下保存180天,且产品富含大米蛋白、植物纤维,有助于消化吸收,深受消费者喜爱。
Description
技术领域
本发明属于食品加工领域,具体地,涉及一种常温搅拌型米乳酸奶及其制 备方法。
背景技术
常温酸奶相较于低温酸奶增加了巴氏杀菌热处理工艺,可以有效增加产品 的保质期。从消费者角度出发,常温酸奶可室温放置、携带方便、储存期长; 从供应商角度出发,常温酸奶不需要冷链运输、生产工艺可控制性强、大大降 低生产成本。搅拌型酸奶的口味多样性、营养丰富深受消费者喜爱。常温搅拌 型酸奶具有两种酸奶的优点,不仅可以根据消费者需求生产多样性口味,还可 以常温保存、携带方便。
随着生活水平的提高,消费者对于酸奶的要求也更加注重绿色、健康、营 养、口感等多方面。使用米乳粉部分替代原料奶可以有效增加植物蛋白,减少 产品中的脂肪,故常温搅拌型米乳酸奶对于乳糖不耐受者、小孩、老人、肠胃 功能较弱等人群是一个很不错的选择,因此,研发此种米乳酸奶具有重要的实 践意义。
发明内容
本发明的目的在于提供一种常温搅拌型米乳酸奶及其制备方法,该方法流 程简单、可控性强;所得常温搅拌型米乳酸奶可在常温状态下保存180天,且 产品富含大米蛋白、植物纤维,有助于消化吸收,深受消费者喜爱。
本发明的目的可以通过以下技术方案实现:
一种常温搅拌型米乳酸奶,包括如下重量百分比的原料:5-20%米乳粉、5-8% 蔗糖、0.5-1.0%复配稳定剂、植物发酵剂0.02-0.04%,余量为预杀菌后的原料 奶。其中复配稳定剂组成包括:速溶琼脂、果胶、明胶,三者按任意质量比混 合;植物发酵剂选择保加利亚乳杆菌、双歧杆菌、嗜热链球菌其中的两种或两 种以上进行复配。
一种常温搅拌型米乳酸奶的制备方法,包括以下步骤:
(1)原液制作:按照重量百分比称取5-20%米乳粉、5-8%蔗糖、0.5-1.0% 复配稳定剂,混合均匀,得到辅料,再将其和预杀菌后的原料奶(50-60℃,此 温度为原料奶混合时的温度)加入胶体磨的调料罐中,充分搅拌均匀,制得原 液;原料奶可采用巴氏杀菌90℃、15min,也可采用高温瞬时杀菌130℃、5s进 行预杀菌操作;
(2)均质:将搅拌后的原液通过均质机均质(均质条件为60-70℃ 10-20MPa);
(3)一次杀菌:采用80-90℃杀菌15-25min,杀菌结束后快速冷却至植物 发酵剂菌种最适生长温度(40-45℃),并恒温待用;
(4)接种发酵:将活化后的植物发酵剂溶液接种至原液中搅拌均匀,将发 酵罐恒温在植物发酵剂菌种最适生长温度(40-45℃)5-6h(发酵终止点酸度 控制在70-80°T);
(5)搅拌破乳:将发酵好的酸奶原液迅速冷却至30℃下,搅拌15-20min;
(6)二次杀菌:采用60-70℃杀菌15-25min;
(7)冷却灌装:将杀菌后的酸奶冷却至室温后进行无菌灌装。
进一步地,步骤(1)中的米乳粉是以优质大米为原料,采用先进的生物处 理技术、低温熟化技术及干燥成型工艺精制而成。
进一步地,步骤(2)中的均质参数采用60-70℃、10-20MPa。
进一步地,步骤(4)中的发酵终止点需严格控制酸度范围在70-80°T。
本发明的有益效果:
(1)本发明制得的常温搅拌型酸奶不仅可以根据消费者需求生产多样性口 味,还可以常温保存、携带方便。
(2)本发明使用米乳粉部分替代原料奶可以有效增加植物蛋白,减少产品 中的脂肪,对乳糖不耐受者、小孩、老人、肠胃功能较弱等人群是一个很不错 的选择。
(3)所得常温搅拌型米乳酸奶可在常温状态下保存180天,且产品富含大 米蛋白、植物纤维,有助于消化吸收,深受消费者喜爱。
具体实施方式
下面将结合实施例对本发明的技术方案进行清楚、完整地描述,显然,所 描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明 中的实施例,本领域普通技术人员在没有作出创造性劳动前提下所获得的所有 其它实施例,都属于本发明保护的范围。
实施例1
一种常温搅拌型米乳酸奶的制备方法,该制备方法包括以下步骤:
(1)原液制作:称取定量原辅料(5%米乳粉、8%蔗糖、0.5%复配稳定剂) 混合均匀,再将其和预杀菌后的原料奶(50℃)通过胶体磨加入调料罐中,充 分搅拌均匀;
(2)均质:将搅拌后的原液通过均质机均质(65℃15MPa);
(3)一次杀菌:采用90℃杀菌20min,杀菌结束后快速冷却至植物发酵剂 菌种最适生长温度(42℃),并恒温待用;
(4)接种发酵:将活化后的植物发酵剂溶液接种至原液中搅拌均匀,将发 酵罐恒温在植物发酵剂菌种最适生长温度(42℃)6h(酸度控制在70-80°T);
(5)搅拌破乳:将发酵好的酸奶原液迅速冷却至30℃下后搅拌15min;
(6)二次杀菌:采用65℃杀菌20min;
(7)冷却灌装:将杀菌后的酸奶冷却至室温后进行无菌灌装。
实施例2
一种常温搅拌型米乳酸奶的制备方法,该制备方法包括以下步骤:
(1)原液制作:称取定量原辅料(15%米乳粉、5%蔗糖、1.0%复配稳定剂) 混合均匀,再将其和预杀菌后的原料奶(60℃)通过胶体磨加入调料罐中,充 分搅拌均匀;
(2)均质:将搅拌后的原液通过均质机均质(65℃15MPa);
(3)一次杀菌:采用90℃杀菌20min,杀菌结束后快速冷却至植物发酵剂 菌种最适生长温度(42℃),并恒温待用;
(4)接种发酵:将活化后的植物发酵剂溶液接种至原液中搅拌均匀,将发 酵罐恒温在植物发酵剂菌种最适生长温度(42℃)5h(酸度控制在70-80°T);
(5)搅拌破乳:将发酵好的酸奶原液迅速冷却至30℃下后搅拌20min;
(6)二次杀菌:采用65℃杀菌20min;
(7)冷却灌装:将杀菌后的酸奶冷却至室温后进行无菌灌装。
在本说明书的描述中,参考术语“一个实施例”、“示例”、“具体示例”等 的描述意指结合该实施例或示例描述的具体特征、结构、材料或者特点包含于 本发明的至少一个实施例或示例中。在本说明书中,对上述术语的示意性表述 不一定指的是相同的实施例或示例。而且,描述的具体特征、结构、材料或者 特点可以在任何的一个或多个实施例或示例中以合适的方式结合。
以上内容仅仅是对本发明结构所作的举例和说明,所述本技术领域的技术 人员对所描述的具体实施例做各种各样的修改或补充或采用类似的方式替代, 只要不偏离发明的结构或者超越本权利要求书所定义的范围,均应属于本发明 的保护范围。
Claims (7)
1.一种常温搅拌型米乳酸奶,其特征在于,包括如下重量百分比的原料:5-20%米乳粉、5-8%蔗糖、0.5-1.0%复配稳定剂、植物发酵剂0.02-0.04%,余量为预杀菌后的原料奶。
2.根据权利要求1所述的一种常温搅拌型米乳酸奶,其特征在于,所述复配稳定剂组成包括:速溶琼脂、果胶、明胶,三者按照任意质量比混合。
3.根据权利要求1所述的一种常温搅拌型米乳酸奶,其特征在于,所述植物发酵剂为保加利亚乳杆菌、双歧杆菌、嗜热链球菌中的两种或两种以上进行复配。
4.根据权利要求1所述的一种常温搅拌型米乳酸奶的制备方法,其特征在于,包括以下步骤:
(1)原液制作:按照重量百分比称取5-20%米乳粉、5-8%蔗糖、0.5-1.0%复配稳定剂,混合均匀,得到辅料,再将其和预杀菌后的原料奶加入胶体磨的调料罐中,充分搅拌均匀,制得原液;
(2)均质:将搅拌后的原液通过均质机均质;
(3)一次杀菌:采用80-90℃杀菌15-25min,杀菌结束后快速冷却至植物发酵剂菌种最适生长温度,并恒温待用;
(4)接种发酵:将活化后的植物发酵剂溶液接种至原液中搅拌均匀,将发酵罐恒温在植物发酵剂菌种最适生长温度5-6h;
(5)搅拌破乳:将发酵好的酸奶原液迅速冷却至30℃下,搅拌15-20min;
(6)二次杀菌:采用60-70℃杀菌15-25min;
(7)冷却灌装:将杀菌后的酸奶冷却至室温后进行无菌灌装。
5.根据权利要求4所述的一种常温搅拌型米乳酸奶的制备方法,其特征在于,步骤(2)中的均质参数采用60-70℃、10-20MPa。
6.根据权利要求4所述的一种常温搅拌型米乳酸奶的制备方法,其特征在于,植物发酵剂菌种最适生长温度为40-45℃。
7.根据权利要求4所述的一种常温搅拌型米乳酸奶的制备方法,其特征在于,步骤(4)中的发酵终止点酸度控制在70-80°T。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202010398111.8A CN111602716A (zh) | 2020-05-12 | 2020-05-12 | 一种常温搅拌型米乳酸奶及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202010398111.8A CN111602716A (zh) | 2020-05-12 | 2020-05-12 | 一种常温搅拌型米乳酸奶及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN111602716A true CN111602716A (zh) | 2020-09-01 |
Family
ID=72200143
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202010398111.8A Pending CN111602716A (zh) | 2020-05-12 | 2020-05-12 | 一种常温搅拌型米乳酸奶及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN111602716A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN112293490A (zh) * | 2020-11-04 | 2021-02-02 | 云南乙元食品开发有限公司 | 一种搅拌型糯米酸奶生产系统及其生产方法 |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0184267A1 (en) * | 1984-12-05 | 1986-06-11 | Melkunie Holland B.V. | Process for preparing stirred yoghurt as well as stirred yoghurt prepared in this manner |
CN102550666A (zh) * | 2010-12-16 | 2012-07-11 | 苏州工业园区尚融科技有限公司 | 低糖搅拌型酸奶的制备方法 |
CN104970098A (zh) * | 2015-06-30 | 2015-10-14 | 江苏太子乳业有限公司 | 一种富含活性乳酸菌的搅拌型酸奶的生产工艺 |
CN106259928A (zh) * | 2016-08-23 | 2017-01-04 | 辽宁辉山生物科技研究有限公司 | 一种褐色常温酸奶及制作方法 |
CN107927163A (zh) * | 2017-11-15 | 2018-04-20 | 光明乳业股份有限公司 | 一种常温饮用型酸奶及其制备方法 |
-
2020
- 2020-05-12 CN CN202010398111.8A patent/CN111602716A/zh active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0184267A1 (en) * | 1984-12-05 | 1986-06-11 | Melkunie Holland B.V. | Process for preparing stirred yoghurt as well as stirred yoghurt prepared in this manner |
CN102550666A (zh) * | 2010-12-16 | 2012-07-11 | 苏州工业园区尚融科技有限公司 | 低糖搅拌型酸奶的制备方法 |
CN104970098A (zh) * | 2015-06-30 | 2015-10-14 | 江苏太子乳业有限公司 | 一种富含活性乳酸菌的搅拌型酸奶的生产工艺 |
CN106259928A (zh) * | 2016-08-23 | 2017-01-04 | 辽宁辉山生物科技研究有限公司 | 一种褐色常温酸奶及制作方法 |
CN107927163A (zh) * | 2017-11-15 | 2018-04-20 | 光明乳业股份有限公司 | 一种常温饮用型酸奶及其制备方法 |
Non-Patent Citations (3)
Title |
---|
IAMWXZH: "流动型酸奶配方及工艺流程", 《HTTPS://TIEBA.BAIDU.COM/P/6340847896》 * |
胡斌杰等: "《食品生产工艺》", 31 December 2008, 河南大学出版社 * |
蒋峰等编著: "《农副产品加工新产品新技术新工艺》", 31 December 2001, 台海出版社 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN112293490A (zh) * | 2020-11-04 | 2021-02-02 | 云南乙元食品开发有限公司 | 一种搅拌型糯米酸奶生产系统及其生产方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN104222270B (zh) | 一种无乳糖发酵乳制品的制备方法 | |
CN102524388A (zh) | 一种高蛋白酸奶及其制作方法 | |
CN103583688B (zh) | 一种低脂搅拌型益生菌发酵乳的制备方法 | |
CN108684816B (zh) | 一种可控制后酸的发酵乳制品及其制备方法 | |
CN101491276A (zh) | 一种凝固型酸奶的加工方法 | |
CN103749678A (zh) | 一种家用酸奶发酵粉及利用该酸奶发酵粉制备酸奶的方法 | |
JP4454560B2 (ja) | 乳酸菌発酵乳の製造方法 | |
CN103168853B (zh) | 一种发酵乳制品及其制备方法 | |
CN111602716A (zh) | 一种常温搅拌型米乳酸奶及其制备方法 | |
CN109717245A (zh) | 只用嗜酸乳杆菌作发酵剂的益生菌发酵乳及其制备方法 | |
CN102239911A (zh) | 一种饮用型酸奶及其制作工艺 | |
CN112868764A (zh) | 一种无乳糖常温酸奶及其制备方法 | |
CN108184997B (zh) | 一种饮用型酸乳用稳定剂、饮用型酸乳及其制备方法 | |
CN111248275A (zh) | 发酵乳及其制备方法 | |
CN104686653B (zh) | 一种共生发酵的乳制品及其制备方法 | |
CN110679658A (zh) | 一种杀菌型活性乳酸菌饮料及其生产方法 | |
CN111387286A (zh) | 一种凝固型米乳酸奶及其制备方法 | |
CN105076934A (zh) | 一种乳酸蜜制作方法 | |
CN107518072A (zh) | 一种发酵酸羊奶及其制备方法 | |
CN103103145A (zh) | 植物乳杆菌促生长因子及其原料组合物、制备方法和应用 | |
CN115500382B (zh) | 一种脱冷控制后酸的乳酸菌饮料及其制备方法 | |
KR102563510B1 (ko) | 갈락토올리고당이 함유된 저유당 발효유의 제조방법 및 상기 방법으로 제조된 발효유 | |
MX2011013950A (es) | Metodo para producir un producto a base de yogur. | |
CN114391577A (zh) | 高钙风味发酵乳及其制备方法 | |
CN115462417A (zh) | 一种高蛋白凝固型酸奶及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200901 |
|
RJ01 | Rejection of invention patent application after publication |