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Milk beer drink emulsifying stabilizer

A technology of emulsification stabilizer and stabilizer, which is applied in the direction of dairy products, food preparation, milk preparations, etc. It can solve the problems of variability, troublesome kefir grain recycling and use, and difficult control, and achieve pleasant flavor, good consistency, and high quality stable effect

Inactive Publication Date: 2007-12-05
浙江三鹿实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For large-scale industrial production, the symbiotic relationship and the proportion of bacteria in kefir grains are not constant. It has disadvantages such as variable and difficult to control, and the recovery, cleaning and corresponding reprocessing of kefir grains It is too troublesome to use later

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Embodiment 1, preparation solid emulsion stabilizer

[0012] Ingredients: sodium carboxymethylcellulose 0.3%, propylene glycol alginate 0.15%, sodium tripolyphosphate 0.03%, monoglyceride 0.03%, sucrose ester 0.02%.

Embodiment 2

[0013] Embodiment 2, preparation liquid emulsion stabilizer

[0014] Ingredients: sodium carboxymethyl cellulose 3%, propylene glycol alginate 1.5%, sodium tripolyphosphate 0.3%, monoglyceride 0.3%, sucrose ester 0.2%, sucrose 26.5%, the balance of water.

[0015] Preparation method: dry-mix the emulsification stabilizer and sucrose at a ratio of 1:5, and gradually disperse into hot water at 80-85°C under high-speed stirring.

Embodiment 3

[0016] Embodiment 3, the application of emulsification stabilizer

[0017] The fresh milk is filtered to remove impurities and cooled. Ingredients: 20-30% fresh milk, 10% sucrose, 500-600ppm vitamin A, 3-5mg vitamin C, 0.53% emulsification stabilizer, 0.002-0.005% spice, and the remaining water are evenly mixed; Preheat to 65-70°C, homogenize, pasteurize, cool, add 1% lactic acid bacteria starter, 3% yeast starter, anaerobic fermentation at 20-30°C for 15-20 hours, reach alcohol content ≤ 5.5v / v, PH value 4.2-4.4; lower the temperature to 2-5°C, ferment at 4°C and let stand for 12 hours, settle the yeast, aerate, fill, and sterilize to obtain the finished product.

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PUM

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Abstract

The milk beer drink emulsifying stabilizer specially for preparing milk beer drink consists of sodium carboxymethyl cellulose 3 weight portions, propanediol alginate 1.5 weight portions, sodium tripolyphosphate 0.3 weight portion, monoglyceride 0.3 weight portion. The milk beer drink emulsifying stabilizer is used in milk beer fermentation process to ensure the stable quality and to obtain stable milk beer drink product. The produced milk beer drink has both milk scent and beer scent, delightful flavor and sour nice taste.

Description

technical field [0001] The invention relates to a special emulsification stabilizer and a preparation method for milk beer beverage products made by co-fermenting fresh milk, lactic acid bacteria and yeast, and belongs to the technical field of dairy product deep processing. Background technique [0002] The traditional "milk beer-Kefir" is a traditional alcoholic fermented milk beverage originating in the Caucasus region. It uses cow's milk as the main raw material and adds natural granular starter (kefir grains) containing lactic acid bacteria and yeast. Refreshing sour and sparkling alcoholic health drink. Kefir contains excellent nutritional content. Dr. Kemp from Canada praised kefir as "champagne in milk", and believed that kefir not only has refreshing feeling and flavor that are not found in drinks, but also belongs to drinks with low calorie value, low sugar, rich in protein and vitamins in nutrition. With high market competitiveness. [0003] Kefir grains are th...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/152A23C9/13A23L1/035A23L29/10
Inventor 田文华王玉良生庆海李朝旭尹艳军
Owner 浙江三鹿实业有限公司