119 results about "Cheese Flavor" patented technology

The invention discloses a drinking type flavored fermented milk with a Kefir function and a preparation method of the fermented milk. The fermented milk is prepared by the following raw materials in parts by weight: 80.0-95.0 weight parts of milk, 0.5-4.0 weight parts of condensed milk, 0.015-9.0 weight parts of sweeteners with a sweetness as sucrose, 0.15 to 0.5 weight parts of compound emulsifying thickener and 200 to 250 DCU of Kefir flora. According to the method of the invention, a stable yoghourt solution is achieved by combined functions of components in the formula, and fermented milk can be stored by refrigeration at the temperature of 2-6 DEG C (the shelf life can be up to 21 days). The production has Kefir flora's function of restraining intestinal tract pathogenic bacteria, decreasing cholesterol and regulating immunity, and has a good cheese flavor and good mouthfeel.

The invention provides a cheese biscuit, which separates the cheese from the biscuits with a layer of glutinous rice paper and then packs all together, the cheese wherein, being the processed cheese or natural cheese, is cut into pieces and can add to different flavor agents to acquire a plurality of flavors. The cheese biscuit of the invention can prevent the water in the cheese from penetrating into the biscuits, and can be kept for a long time without affecting the flavor of the biscuits, which also preserves the dense cheese flavor, unique smooth taste and nutritional value, and has the advantages of convenient carrying, nutrition equilibrium, convenient edibility and easy digestibility. The invention also provides a method for preparing cheese biscuits, which has advantages of simple technique, free from complicated equipment and being suitable for industrial production.

The invention discloses a method for manufacturing cheese flavor milk essence bases. The method includes steps of fermenting whole-milk powder by the aid of lactic acid bacteria and rhizopus oryzae to obtain milk fermented broth; adding milk fat into the milk fermented broth and carrying out enzymatic hydrolysis on the milk fermented broth by the aid of lipase and protease to obtain milk enzymatic hydrolysis liquid; adding amino acid, reducing sugar and solvents into the milk enzymatic hydrolysis liquid, and enabling the amino acid, the reducing sugar, the solvents and the milk enzymatic hydrolysis liquid to carry out thermal reaction to obtain the cheese flavor milk essence bases. The method has the advantages that procedures for manufacturing the cheese flavor milk essence bases are natural, generated aroma is natural, harmonious and mellow, the cheese flavor milk essence bases have certain heat resistance and can be applied to milk beverage, baking food and home cooking food, and accordingly the method has a broad market prospect.

The present invention discloses a method for making flavor snack food by using soybean cheese as main flavoring material. Said making method includes the following processes: according to flavoring requirements of product selecting soybean cheese flavoring material and making pretreatment, food raw material selection and pretreatment, regulating soybean cheese flavor, flavoring according to product variety, weighing, packaging, sterilizing, boxing and putting in storage.

The present invention discloses a piglet intakepromoting feed, which comprises the following raw materials by weight: 40 to 43 parts of corn flour, 10 to 13 parts of pine needle powder, 10 to 12 parts of sweet potato powder, 14 to 16 parts of fermented bean dreg, 10 to 15 parts of fermented soybean meal, 7 to 9 parts of peanut meal, 3 to 5 parts of rice wine distiller's grain, 20 to 25 parts of steamed bone powder, 8 to 9 parts of zeolite powder, 5 to 6 parts of montmorillonite powder, 0.5 to 0.8 part of vitamin A, 0.7 to 1.1 parts of vitamin E, 8 to 9 parts of calcium bicarbonate, 10 to 12 parts of calcium carbonate, 0.3 to 0.4 part of lysine, 0.1 to 0.2 part of sodium glutamate, 0.3 to 0.5 part of salt, 0.05 to 0.08 part of cheese flavor, 1 to 3 parts of a sweetening agent and 4 to 6 parts of Chinese medicine powder. The piglet intake promoting feed has characteristics that: the odor is fragrant, the palatability is good, the digestion and absorption rate is high and the nutrition is comprehensive and balanced. By adding with a plurality of Chinese medicine that has effects of spleen strengthening and digestion promoting, the digestion and absorption of piglet are further promoted.

The invention discloses cheese-flavor yoghourt and a preparation method thereof and relates to the field of processing of fermented milk products. The cheese-flavor yoghourt mainly comprises the following components in percentage by mass: 84.3%-99.33% of raw milk, 0.5%-3% of cheese powder, 0.05%-0.2% of buffering salt, 0.02%-12% of a sweetening agent and 0.1%-0.5% of a thickener. The inoculating amount of a yoghourt fermenting agent is 1*10<6>-1*10<7> CFU / g and the sum of the mass percents of all the components is 100%. The preparation method comprises the following steps: (1) dissolving and hydrating the cheese powder; (2) blending the materials; (3) homogenizing and sterilizing; (4) fermenting the product; (5) agitating and cooling in a water bath or overturning a cylinder and cooling; and (6) filling the product, refrigerating and after-ripening. The cheese-flavor yoghourt has a rich flavor and is abundant in nutrition; the fermentation time of the cheese-flavor yoghourt is shortened.

The invention relates to a novel method for preparing a material having a cheese flavor. The novel method is characterized in that bacterial strains or their spores or mycelia, and fermentation substrates comprising materials containing milk, oil and grease and / or enzymoiysis products of the materials are fermented; and in fermentation, the material having a cheese flavor is released with fermentation tail gas and is collected by a fat soluble adsorbent so that the fat soluble adsorbent with the material having a cheese flavor is obtained. Through the novel method, the material having a good flavor is obtained; fermentation tail gas is recovered effectively; and the influence produced by fermentation on the environment is greatly reduced.

The invention discloses a method for preparation of natural cheese essence with whey powder as the raw material, and the method prepares natural cheese essence with whey powder and whole milk powder as base materials by fermentation and enzymolysis technologies. The method consists of: mixing the whey powder and the whole milk powder in a ratio of 1:1-1:2, conducting mixed fermentation by Lactococcus lactis and Lactobacillus helveticus at a temperature of 38DEG C, and carrying out further enzymolysis by lipase and a flavor enzyme, thus finally obtaining an essence material with a cheese flavor. By adopting whey powder, the method greatly reduces the cost of production. At the same time, by means of enzymolysis treatment, fat and protein are fully hydrolyzed, thus improving the nutritional value and flavor of the product and making the mouthfeel more delicate. The cheese essence prepared with the process and raw materials provided in the invention has the advantages of simple process, low cost, and suitability for industrialized production. Being aromatic, mellow and full, the product is heavy in flavor and is natural, and has the triple characteristics of good flavor, good mouthfeel, and high nutritional value.

The invention relates to the field of dairy product processing, in particular to a cheese-flavored milk beverage and a preparation method thereof. The cheese-flavored milk beverage, which is based on 1000 parts by weight of materials, consists of 20 to 80 parts by weight of natural cheese, 1 to 10 parts by weight of albumen powder, 1 to 10 parts by weight of anhydrous butter, 1 to 10 parts by weight of buffer salt, 0.1 to 5 parts by weight of stabilizing agent, 0.2 to 1.8 parts by weight of edible organic acid, 30 to 80 parts by weight of sweetener and the balance water. The cheese-flavored milk beverage has the characteristics of good stability, little lactose, mild and unique flavor, smooth and rich taste and balanced and easy-to-absorb nutrition, and keeps a good nutritional health-care function and a broad market value. The successful development of the cheese-flavored milk beverage is significant in enriching milk beverage varieties, perfecting the nutritional ingredients of the milk beverages and broadening the way of eating cheese, and widens the ideas for the enrichment of milky beverage varieties and the eating of natural cheese.

The invention discloses a freeze-dried yoghurt powder and a manufacturing method thereof. The manufacturing method comprises the following steps: preparing a stock solution, which comprises the following components in percentage by weight: 40 to 50% of fresh milk, 6 to 9% of whole milk powder, 6 to 9% of white granulated sugar, 1 to 1.5% of galacto-oligosaccharide, and 32 to 46% of purified water; emulsifying and sterilizing the stock solution, carrying out fermentation by using composite lactobacilli, heating the stock solution to a temperature of 30 to 55 DEG C at a speed of 1 to 3 DEG C per hour under a vacuum degree of 5-10 Pa, and maintaining the temperature for 6-8 hours to obtain the freeze-dried yoghurt powder. The production efficiency of the manufacturing method is high. The produced yoghurt powder does not contain any additive, is uniform, and has a milk white color and attractive luster. After the yoghurt powder is brewed, the fragrance is rich, the taste is fine and smooth, and the yoghurt powder has a cheese flavor. The results of performance tests show that the yoghurt powder has a certain protective effect on mouse livers chemically damaged by CCL4, the activities of GSH-Px and SOD are prominently improved, the MDA content is obviously reduced, the contents of ALT and AST are reduced, and the yoghurt powder is practical.

The invention discloses a composite cheese liver flavor attractant and a preparation method of the composite cheese liver flavor attractant. The composite cheese liver flavor attractant comprises the following raw materials in parts by weight: 1-15 parts of natural cream zymolyte, 30-60 parts of fresh pork liver zymolyte, 0.5-3.5 parts of yeast extract, 0.5-4 parts of xylose, 0-2 parts of cysteine hydrochloride, 0-2 parts of vitamin B1, 0-3.5 parts of glutamic acid, 0-30 parts of dextrin and 15-30 parts of water. The composite cheese liver flavor attractant and the preparation method of the composite cheese liver flavor attractant reasonably utilize waste resources, such as animal livers, as alternative products of meat flavor essence or primary liver products in the pet feed and the special animal feed. The composite cheese liver flavor attractant and the preparation method of the composite cheese liver flavor attractant can ensure the intensity of the liver flavor and the meat flavor of the finished product, efficiently reduce the direct usage of the liver, and ensure the body health of pets and carnivores. The cheese flavor and the liver flavor are properly coordinated. The composite cheese liver flavor attractant has the advantages that the composite cheese liver flavor attractant is rich, heavy, natural, lasting and soft in flavor, and favorable in the animal attracting effect, and the composite cheese liver flavor attractant has favorable high temperature resistance. The composite cheese liver flavor attractant meets national edible standards, and the composite cheese liver flavor attractant is safe and reliable when being used as an attractant.

The invention discloses a nylon film. The nylon film comprises a nylon resin which is prepared from pentamethylene diamine and aliphatic dibasic acid used as raw materials, wherein at least one of the pentamethylene diamine and the aliphatic dibasic acid is prepared through a biological method. The biaxially-oriented nylon film manufactured by the invention has a thickness of 8-12mu m, has high gas barrier property, excellent tensile strength and puncture strength and high flexibility and tear resistance, has excellent property of resisting oil and various greases, can be used for high-temperature cooking bags, chilled meat vacuum packages, fresh meat packaging bags, cheese flavor food packaging bags and packaging cover materials, can be prepared into a multi-layer film by being compounded with PET (polyethylene terephthalate), PE (polyethylene), PP (polypropylene) and other resins, and has wide industrial application prospects.

The invention relates to production of a cheese-flavor substance and application of the cheese-flavor substance in food. According to the invention, a novel microorganism capable of generating cheese flavor is screened by the inventor, and the microorganism is fermented by taking a substance containing milk, oil and lipid as a substrate to obtain the cheese-flavor substance; and the cheese-flavor substance can be widely applied to the field of food.

The invention discloses a coagulated cheese flavor fermented milk. The coagulated cheese flavor fermented milk is prepared from, by weight, 80-90 parts of raw milk, 0.005 part of fermented culture, 0.5-2.0 parts of whey protein powder, 0.1-1.0 part of tremella polysaccharide, 5-10 parts of white granulated sugar, 0.5-3 parts of cheese powder and 0.01-0.1 part of edible salt. The preparing method comprises the following steps of 1, preparing materials, wherein partial liquid milk is taken, the temperature is raised to 45-50 DEG C, dry mixing is conducted on the whey protein powder, tremella polysaccharide and partial white granulated sugar, the mixture is put into the partial liquid milk after the temperature is raised, then the remaining white granulated sugar, cheese powder and the like are added, after even mixing is conducted, the liquid milk is used for maintaining constant volume, and the temperature is reduced to 20 DEG C or below; 2, sterilizing the prepared material liquid; 3, reducing the temperature of the fermentation raw materials to 10 DEG C or below, and inoculating the fermented culture; 4, after the inoculation completes, conducting temperature raising, filling and fermentation, and after the fermentation completes, transferring the fermented milk to a quick cooling room. The coagulated cheese flavor fermented milk is finer in structure, smoother in mouthfeel, purer in cheese flavor, rich in cheese fragrance and good in water retention.

A savory, smooth-textured, bakeable and shelf-stable product is prepared as a three-phase formulation, including an aqueous liquid phase, a dispersed fat phase and a solids phase, preferably containing a savory ingredient, preferably a cheese flavoring component, in significant proportion. The liquid phase is present in sufficient quantity to suspend and disperse the fat and solids phases and to have sufficient dissolved solids and humectants to raise the viscosity for this phase sufficiently to result in a creamy texture for the final product. The savory flavor ingredients are present as undissolved solids of sufficiently small particle size to provide the proper flavor release for the flavor and a texture consistent with the savory flavor. Preferred cheese products will have a lubricous, slippery, smooth mouthfeel and a flavor release that endures until the palate is essentially clean. The product can be applied to unbaked doughs prior to baking and retain their desired properties after baking. The product can also be packaged for use as is with any number of complimentary foods.

The invention discloses a pig feed with effects of invigorating stomach and helping digestion as well as improving immunity. The feed comprises the following raw materials in parts by weight: 40-43 parts of corn flour, 10-13 parts of sorghum flour, 10-12 parts of wheat bran, 14-16 parts of fermented bean dregs, 10-15 parts of fermented bean pulp, 7-9 parts of rapeseed dregs, 1-3 parts of yeasts, 20-25 parts of full-fat fish meal, 8-9 parts of talcum powder, 5-6 parts of montmorillonite powder, 0.5-0.8 part of vitamin A, 0.7-1.1 parts of vitamin E, 8-9 parts of calcium bicarbonate, 10-12 parts of calcium carbonate, 3-4 parts of calcium formate, 0.3-0.4 part of lysine, 0.1-0.2 part of sodium glutamate, 0.3-0.5 part of salt, 0.05-0.08 part of cheese flavor, 1-3 parts of sweetening agent and 4-6 parts of traditional Chinese medicine powder. The pig feed is good in flavor and aroma, high in palatability and digestive absorption rate and comprehensive and balanced in nutrition, and due to addition of the traditional Chinese medicines with the effects of invigorating stomach and helping digestion, digestive absorption of middle pigs is further promoted.

The invention belongs to the technical field of dairy foods, and particularly relates to cheese flavored fermented milk and a preparation method thereof. The cheese flavored fermented milk is prepared from milk, coffee cream, milk protein, cheese powder, white granulated sugar and a mixed fermentation agent through mixing, inoculating and fermenting. The fermented milk product has quietly elegant and aromatic cheese flavor, fine mouth feel and compact texture, the requirements of Chinese consumers for cheese flavored products can be met, and besides, the consumers can obtained different consumption experience from ordinary fermented milk.

The invention discloses cheese flavored frozen cream and a preparation method thereof. The cheese flavored frozen cream comprises the following raw materials in parts by weight of 300-500 parts of cheese, 200-500 parts of milk and condensed milk, 0-200 parts of sugar, 30-150 parts of non-hydrogenated margarine, 8-15 parts of cheese powder, 0-200 parts of water, 1-30 parts of table salt, 5-80 partsof an emulsifying agent, 0-50 parts of a stabilizing agent and 0-10 parts of an acidity adjusting agent. The cheese flavored frozen cream provided by the invention is thick in texture, and broad in application range, can be directly used, and can be used as a milk cover; and unfrozen cheese seasoning cream has certain thickness and stickiness, and provides soft and thick mouth feel of the milk cover, and provides rich taste and durable stability.

A savory, smooth-textured, bakeable and shef-stable product is prepared as a three-phase formulation, including an aqueous liquid phase, a dispersed fat phase and a solids phase, preferably containing cheese in significant proportion. The liquid phase is present in sufficient quantity to suspend and disperse the fat and solids phases. The dispersed fat must have sufficiently small droplet size raise the viscosity for this phase sufficiently to result in a creamy texture for the final product. The savory flavor ingredients are present as undissolved solids of sufficiently small particle size to provide the proper flavor release for the flavor and a texture consistent with the savory flavor. Preferred cheese products will have a lubricous, slippery, smooth mouthfeel and a flavor release that endures until the palate is essentially clean. The product can be applied to unbaked doughs prior to baking and retain their desired properties after baking The product can also be packaged for use as is with any number of complimentary foods. The product contains at least 5* of fate, less than 6% of water, an Aw of less than 0.5, a polyol as humectant and at least 3% of a solids phase containing cheese flavor or cheese solids.

The present invention provides a cheese flavor composition and a process for preparing a cheese flavor composition comprising the steps of (a) contacting a protein containing dairy product with a lactic acid culture to form a reaction mixture at a temperature of about 25 to about 45° C. for about 8 to about 72 hours to provide peptides and free amino acids and, (b) contacting the peptides and free amino acids within the reaction mixture with amino acid oxidase to deaminated the peptides and free amino acids to provide α-keto acids, wherein the α-keto acids are further metabolized within the reaction mixture to provide flavor compounds. The present invention also provides a food product comprising the cheese flavor composition.

The invention relates to the field of essence and spices and especially relates to cheese-flavored essence and a preparation method thereof. The cheese-flavored essence comprises the following components: a cheese-flavored substance, cheese base, maltodextrin, arabic gum and the like. The preparation method of the cheese-flavored essence comprises the following steps: weighing the cheese-flavoredsubstance, the maltodextrin and the arabic gum, performing uniform mixing, performing shearing by using a high-speed shearing machine at room temperature, adding the cheese base, performing shearing by using the high-speed shearing machine at room temperature, and finally performing homogenization by using a high-pressure homogenizer to obtain a uniform paste-like substance, namely the product ofthe cheese-flavored essence. The cheese-flavored substance is prepared by a series of enzymolysis and fermentation steps and has natural cheese fragrance and fermentation smell, the addition of a small amount of cheese base further enhances flavor without affecting the original natural sense of fragrance, and the addition of the maltodextrin and the arabic gum enables the product to have easily-preserved fragrance and flavor and better mouthfeel. The preparation method of the cheese-flavored essence provided by the invention is simple, strong in operability and easy for industrial large-scaleproduction.

The invention relates to the technical field of a series special flavor natural milk aroma base material and a preparation method, and especially relates to the preparation method for a special flavornatural milk aroma base material capable of simultaneously preparing a variety of flavors such as a light cheese flavor, mozzarella cheese, cheddar cheese and cream cheese, and a natural milk aroma base material; the preparation method includes the following steps: 1) sterilizing a preparation material; 2) adding lipase after cooling for performing enzymatic hydrolysis; 3) adding protease after enzyme deactivation for performing the enzymatic hydrolysis; and 4) absorbing an upper layer oil phase by centrifugation after the enzyme deactivation to obtain a final product; The product obtained bya two-step enzymatic hydrolysis method has the characteristics of tenderness and smoothness, fineness, richness, purity, and aroma improvement, and satisfies people's increasing demand for flavor andmouthfeel of foods.

The invention relates to a method for preparing a salmon pink cheese flavoring agent. The method comprises the following steps of: performing processes such as crushing, enzymolysis, surface bacteria spraying, spray drying and the like on fresh cheese curds to prepare a salmon pink food flavor substance, namely the cheese flavoring agent. Surface curing bacteria related in the method can decompose cysteine and methionine in the cheese to form a key flavor component of the cheese, namely a volatile aromatic sulfur compound with the flavor intensity 5 to 30 times that of natural cheese; only a small amount of the volatile aromatic sulfur compound can provide intense cheese flavor, and the cost is greatly reduced than that of the natural cheese. Besides, the flavor intensity of a finished product is high, so the required cheese flavor intensity can be achieved by using only a small amount of the finished product; therefore, the processed food has less fat and lactose, and low-fat cheese flavor food can be produced.

The invention discloses a powdered oil premix for a feed. The powdered oil premix is prepared from the following raw materials in parts by weight: extruded corns, extruded soybeans, fermented soybean meal, feather meal, oil residue powder, whey powder, powdered oil, lysine, methionine, threonine, tryptophan, ferrous sulfate, copper sulfate, monocalcium phosphate, calcium carbonate, xylanase, protease, immune globulin, glutamine, cheese flavor, a sweetening agent, probiotics and a traditional Chinese medicinal preparation. According to the powdered oil premix for the feed, oil is prepared into stable water-soluble microcapsule powdered oil, so that the palatability and digestion absorption rate of the feed premix are greatly improved, the growth of animals is promoted, and the quality of a livestock product is improved.

The present invention discloses a cheese flavor containing food additive as well as a preparation method and application thereof. The cheese flavor containing food additives comprise the following components in mass percentage: 0.1-0.5% of 3-methylthiopropanal, 0.1-1% of 3-methylthio-propanol, 0.1-0.5% of 2-undecanone, 0.5-1% of 2-heptanone, 0.1-0.5% of 2-nonanone, 10-15% of anhydrous butter hydrolysates, 0.1-1% of ethyl vanillin, 1-2% of vanillin, 0.1-0.5% of delta-decalactone, 1-5% of butyl butyryl lactate, 0.8% of delta-dodecalactone, 0.3-0.6% of ethyl laurate, 0.01-0.1% of ethyl acetate, 0.1-0.5% of ethyl caprate, 0.1-0.5% of oleic acid, and 70-85% of soybean oil. The addition of the anhydrous butter hydrolysates enables the cheese flavor containing food additives to be richer and more delicate in aroma. When the anhydrous butter hydrolysates are added during the food production process, the resulting product is lifelike and natural in cheese fragrance, and is excellent in mouthfeel. The food additives are zero trans-fatty acids which can meet the dual demands of people for delicacy and fitness.

The invention discloses a method for determining a perception threshold value of volatile flavor substances in a cheese. The method comprises the following steps of preparing a simulation substrate for evaluating the strength of a cheese flavor; and adding the flavor substances in the cheese in the simulation substrate, adopting a three-point test method to perform sensory evaluation to obtain theperception threshold value of the flavor substances, wherein the step of preparing the simulation substrate for evaluating the strength of the cheese flavor comprises the following steps of adding protein powder in distilled water for uniformly stirring, performing sterilization and fermentation, and discharging whey to obtain a curd; respectively determining the contents of proteins and fats inthe cheese sample and the curd; and regulating a ratio of the proteins to the fats in the curd, and enabling the ratio of the proteins to the fats in the curd to be equal to that of the proteins to the fats in the cheese sample to obtain the simulation substrate. By adopting the method provided by the invention, the contents of main components of the adopted simulation substrate are the same as that of the main components of the cheese, expressions of the flavor substances in the simulation substrate and the cheese are highly consistent, and the perception threshold value of the volatile key flavor substances in the cheese can be rapidly and accurately determined.

The invention discloses a light cheese cake and a preparation method thereof. The light cheese cake is prepared from the following raw materials in parts by weight: 190 to 240 parts of egg protein, 108 to 118 parts of cotton sugar, 1 to 5 parts of tartar powder, 30 to 40 parts of wheat low-gluten flour, 12 to 20 parts of corn starch, 40 to 60 parts of Gouda cheese, 150 to 200 parts of cream cheese, 45 to 70 parts of butter, 190 to 220 parts of milk, 7 to 13 parts of a stabilizer, and 105 to 120 parts of egg yolk liquid. The light cheese cake has the advantages that the skin is not easily contracted to cause drapes after the cheese cake is refrigerated, the skin is uniformly colored, smooth and flat, and the cheese cake has a rich cheese flavor and a better taste.

A stabilized, natural biogenerated cheddar flavor component, which may be used to prepare food products having flavor characteristics of traditional style cheeses, and a process for manufacturing the biogenerated cheddar flavor component is provided. The cheese flavor component is stabilized against the growth of spoilage or pathogenic microorganisms therein. The stabilized cheese flavor component is achieved by addition of a bacteriocin source as part of the fermentation process that accelerates at least part of the fermentation time needed for flavor development. Inclusion of secondary microbial barriers are also provided for. Therefore, production times can be significantly reduced for the flavor component of the present invention without loss of flavor and while improving microbial stability. The flavor component can be used in process cheese, process cheese-type products, or other cheeses. The flavor component can also be used as a natural flavoring system in other food products. Methods of making and using the flavor component in food products, such as cheese products, are also provided.

The invention discloses a drinking type flavored fermented milk with a Kefir function and a preparation method of the fermented milk. The fermented milk is prepared by the following raw materials in parts by weight: 80.0-95.0 weight parts of milk, 0.5-4.0 weight parts of condensed milk, 0.015-9.0 weight parts of sweeteners with a sweetness as sucrose, 0.15 to 0.5 weight parts of compound emulsifying thickener and 200 to 250 DCU of Kefir flora. According to the method of the invention, a stable yoghourt solution is achieved by combined functions of components in the formula, and fermented milk can be stored by refrigeration at the temperature of 2-6 DEG C (the shelf life can be up to 21 days). The production has Kefir flora's function of restraining intestinal tract pathogenic bacteria, decreasing cholesterol and regulating immunity, and has a good cheese flavor and good mouthfeel.

The present invention discloses a mixed multi-stage fermentation fish sauce and a processing method thereof. The method is achieved by the following technology: different from an original three-stagefermentation technology, a pre-fermentation is divided into a one-stage pre-fermentation and a two-stage pre-fermentation; after the fermentation, then a medium-stage traditional fermentation is conducted after mixing; and finally a post-stage insulation fermentation is conducted until the fermentation is done. The processing method can shorten the fermentation period of the fish sauce to about 2years. The soluble total nitrogen content of the produced fish sauce is 1.9-2.32g / 100mL; the amino acid nitrogen content is 1.2-1.325g / 100mL; and the free amino acid content is 7-7.25mg / 100mL. Besides, the fish sauce is good in flavor and has excellent cheese flavor and apricot flavor. The nutritional value and flavor of the fish sauce can be compared with those of the fish sauce product producedby the traditional technology of 3-5 years fermentation period.