発酵乳ペーストおよびその製造方法
- 专利权人:
- 地方独立行政法人北海道立総合研究機構
- 发明人:
- 河野 慎一,奥村 幸広,清水 英樹,堀 博人,上杉 浩司
- 申请号：
- JP2007100722
- 公开号：
- JP5354560B2
- 申请日:
- 2007.04.06
- 申请国别(地区):
- JP
- 年份:
- 2013
- 代理人:
- 摘要：
To provide fermented milk paste suitable for use in a pure white cake by virtue of its being milk white and free from yellowing caused by its thermal history, suitable for flavoring a cake with lactic acid savor by virtue of its desirable smell associated with lactic acid fermentation, readily producible without a trouble in its production process, and free from problems such as syneresis and solidification even without adding a stabilizer thereinto and a method for producing the same.
SOLUTION: The method for producing fermented milk paste comprises homogenizing raw milk and if necessary and adding a dairy product such as FRESH cream thereinto and subsequently pasteurizing it to produce a pasteurized raw material comprised of milk (process 1), producing fermented milk from the pasteurized raw material by inoculating a lactic bacterium thereinto and causing the same to ferment at a fermentation temperature for a prescribe period of time (process 2), cooling the fermented milk and subsequently adding sucrose thereinto (process 3), pasteurizing the lactic acid bacterium in the fermented milk for 10 minutes at 70° C depending ON the need therefor (process 4), and finally and concentrating the fermented milk under vacuum at vacuum pressure of from -700 mmHg to -740 mmHg and at a temperature of from 25° C to 40° C (process 5).
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- 来源网站：
- 中国工程科技知识中心
