The acidified milk and preparation method thereof that tart flavour is inhibited

The acidified milk and preparation method thereof that tart flavour is inhibited

  • CN 103,249,309 B
  • Filed: 11/15/2011
  • Issued: 11/06/2018
  • Est. Priority Date: 11/18/2010
  • Status: Active Grant
First Claim
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1. a kind of production method of acidified milk, including:

  • Modulating process is modulated by raw milk and lactic acid bacteria baking powder, than breastThe fermentation raw material of the low sour component composition of tart flavour degree of acid;

    Fermentation procedure makes the proferment modulated by the modulating processMaterial fermentation, which is characterized in thatThe modulating process includes the following process, when with the raw milk and lactic acid bacteria baking powder being 100 weight %, by 0.10.2 weight % of weight % or more the sour components lower than the tart flavour degree of lactic acid below is added in the raw milk, makes profermentThe acidity-basicity ph of material 5.8 or more 6.2 hereinafter,Wherein, above-mentioned sour component be phytic acid, a kind or 2 kinds of dissolved matter of gluconic acid, these ingredients.

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