一种低温发酵乳、其原料组合物及其制备方法
申请公布号:CN104146061A
申请号:CN201410443523.3
申请日期:2014.09.02
申请公布日期:2014.11.19
发明人:王豪;郭本恒;刘振民;徐致远;章慧;沈玲;应杰;杨博崴
分类号:A23C9/13(2006.01)I;A23C9/137(2006.01)I
主分类号:A23C9/13(2006.01)I
代理人:薛琦;王卫彬
地址:201103 上海市闵行区吴中路578号
摘要:本发明公开了一种低温发酵乳、其原料组合物及其制备方法。该低温发酵乳的原料组合物包括:原料乳、甜味物质、增稠剂、发酵菌和0.001%~0.006%益生菌,且不含有防腐剂,百分比为相对于低温发酵乳的原料组合物的质量比;所述的益生菌为干酪乳杆菌LC2W。该制备方法包括:①将40℃~45℃的原料乳、甜味物质和增稠剂混匀;②将步骤①得到的乳液均质后,进行巴氏杀菌;③将步骤②得到的乳液冷却,与发酵菌和益生菌混匀,发酵得凝乳;所述的发酵的温度为35℃~42℃;④翻缸冷却,泵入待装缸;⑤灌装封口。本发明的低温发酵乳不仅明显延长了低温发酵乳的货架期,维持了较高的活菌水平,同时保持了发酵乳所特有的美味及营养。
主权项:一种低温发酵乳的原料组合物,其包含:原料乳、甜味物质、增稠剂、发酵菌和0.001%~0.006%益生菌,百分比为相对于低温发酵乳的原料组合物的质量比;所述的益生菌为干酪乳杆菌LC2W。
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