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    Continuous fermentation process
    1.
    发明授权
    Continuous fermentation process 失效
    连续发酵过程

    公开(公告)号：US5962046A

    公开(公告)日：1999-10-05

    申请号：US993361

    申请日：1997-12-18

    申请人： Kurt Eyer ,  Jurg Aebischer ,  Fred Neumann ,  Johann Illi

    发明人： Kurt Eyer ,  Jurg Aebischer ,  Fred Neumann ,  Johann Illi

    IPC分类号： A23C9/12 ,  A23C9/123 ,  A23C9/13 ,  A23C11/10 ,  A23L11/00

    CPC分类号： A23C11/106 ,  A23C9/1223 ,  A23C9/123 ,  A23C9/1234 ,  A23C9/1307

    摘要： Process for the continuous preparation of a fermented milk in which (1) a milk fermented by lactic acid bacteria is prepared in a first device, the fermented milk being subjected to stirring and pH conditions such that syneresis of the milk does not occur, the pH being regulated by the continuous addition of unfermented milk to the first device and continuously drawing off fermented milk from the first device; (2) in a second, post-acidification device, the fermented milk drawn off from the first device is cooled to a temperature of less than 15.degree. C. so as to subject the fermented milk to a post-acidification, the residence time of the fermented milk in the second device being adjusted so that at the outlet of the latter, the pH of the fermented milk is less than pH 4.7; and (3) a fermented milk having a pH of less than pH 4.7 is continuously drawn off from the second device.

    摘要翻译： 连续制备发酵乳的方法，其中（1）在第一装置中制备由乳酸菌发酵的乳，将发酵乳进行搅拌，并且pH条件使得不发生乳的脱水收缩，pH 通过将未发酵牛奶连续添加到第一装置并从第一装置连续地抽出发酵乳来调节; （2）在第二次后酸化装置中，将从第一装置排出的发酵乳冷却至低于15℃的温度，以使发酵乳进行后酸化，停留时间 调节第二装置中的发酵乳，使其在出口处的发酵乳的pH低于pH4.7; 和（3）pH值小于pH4.7的发酵乳从第二装置连续排出。