Grain flavouring milk comprising fruit and vegetable granule and production method thereof

A technology for fruit and vegetable granules and grains, applied in food science, dairy products, dairy products, etc., can solve the problems of inability to satisfy consumers, taste, single flavor, little improvement in taste, flavor, nutrition, etc., and achieve a strong market Demand prospects, rich nutritional value, and the effect of satisfying taste needs

Active Publication Date: 2009-05-13
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0019] Since cereal-based flavored milk products can meet the nutritional needs of a certain group of people to a certain extent, and the moderate milk taste is easy for consumers to accept, the sterilized flavored milk in the market is developing rapidly. There is little improvement in terms of taste, flavor, and nutrition, and the taste and flavor are single, which cannot meet consumers' requirements for product taste and chewing, as well as natural, green and nutritional requirements.

Method used

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  • Grain flavouring milk comprising fruit and vegetable granule and production method thereof
  • Grain flavouring milk comprising fruit and vegetable granule and production method thereof
  • Grain flavouring milk comprising fruit and vegetable granule and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0065] Embodiment 1, coconut fruit grain + malt flavored milk

[0066] Formula (according to 1 ton):

[0067] Milk: 880.0kg White sugar: 80.0kg Glyceryl monostearate 0.8kg Gellan gum: 0.3kg Carrageenan: 0.2kg Gum arabic: 0.3kg Pectin: 0.4kg Coco granules: 27kg Malt powder: 10kg fruit Flavor: 0.4 kg Oatmeal Flavor: 0.6 kg

[0068] Raw material standard:

[0069] Milk: protein ≥ 2.95%, fat ≥ 3.0%, non-fat milk solids ≥ 8.5%

[0070] White granulated sugar: in line with the national first-class standard.

[0071] Raw material standard:

[0072] Milk: protein ≥ 2.95%, fat ≥ 3.0%, non-fat milk solids ≥ 8.5%

[0073] White granulated sugar: in line with the national first-class standard.

[0074] Coconut diced:

[0075] Pulp content ≥ 60.0%;

[0076] Fruit length: 2--10mm;

[0077] The pulp is fresh,

[0078] pH: 3.6

[0079] making process:

[0080] 1) Ingredients

[0081] Pour cold milk at 5°C into the batching tank; put an appropriate amount of milk into the sugar pot,...

Embodiment 2

[0095] Embodiment 2, yellow peach granules + corn flavored milk

[0096] Formula (according to 1 ton):

[0097] Milk: 790.0 kg White sugar: 65.0 kg fructose syrup 45 kg Glyceryl monostearate: 0.9 kg diacetyl tartaric acid monoglyceride: 0.3 kg Guar gum: 0.3 kg Carrageenan: 0.2 kg Gelatin: 0.3 kg yellow peach : 77.0 kg Corn flour: 20 kg Yellow peach essence: 0.8 kg Corn essence 0.2 kg

[0098] Raw material standard:

[0099] Milk: protein ≥ 2.95%, fat ≥ 3.0%, non-fat milk solids ≥ 8.5%

[0100] White granulated sugar: in line with the national first-class standard.

[0101] Yellow peach granules:

[0102] Pulp content ≥ 65.0%;

[0103] Fresh pulp;

[0104] The length of the pulp is 3--19mm, and the width is 1--9mm

[0105] pH: 4.3

[0106] Sugar content: 50BX.

[0107] Corn flour: the particle size is not less than 80 mesh

[0108] making process:

[0109] 1) Ingredients

[0110] Pour cold milk at 4°C into the batching tank; put an appropriate amount of milk into th...

Embodiment 3

[0124] Embodiment 3, tomato grain+brown rice seasoning milk

[0125] Formula (according to 1 ton):

[0126] Milk: 840.0 kg White sugar: 72.0 kg Glyceryl monostearate 0.4 kg Sodium caseinate 0.4 kg Gelatin: 0.35 kg carrageenan 0.15 kg Arabic gum 0.2 kg Tomato grains: 58 kg Brown rice flour 28 kg Tomato essence: 0.3 kg fried rice Flavor: 0.2 kg

[0127] Raw material standard:

[0128] Milk: protein ≥ 2.95%, fat ≥ 3.0%, non-fat milk solids ≥ 8.5%

[0129] White granulated sugar: in line with the national first-class standard.

[0130] Tomato Diced:

[0131] Contains tomato dices and tomato pulp,

[0132] Pulp content ≥ 50.0%;

[0133] Fresh pulp;

[0134] Fruit size is 2-5mm;

[0135] Fruit particle system pH4.2;

[0136] Brown rice grains: the grain size is not less than 80 mesh

[0137] making process:

[0138] 1) Ingredients

[0139] Pour cold milk at 7°C into the batching tank; pour appropriate amount of milk into the sugar pot, raise the temperature to 40°C, mix ...

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Abstract

The invention discloses a cereal flavoring milk containing fruit and vegetable particles and process for preparation, wherein the milk is prepared from the following constituents (by weight portions): milk 75-95, fruit and vegetable particles 1-20, cereal 0.05-10, sugar 0.1-1, stabilizing agent 0.1-1 and edible flavoring essence 0.05-0.2.

Description

technical field [0001] The invention relates to a grain flavored milk containing fruit and vegetable particles and a production method thereof. Background technique [0002] At present, most of the neutral (no acid adjustment) sterilized flavored milk on the market is a neutral product prepared by adding fresh milk or dairy products and adding white sugar and other raw materials. Finished products with a protein content of not less than 2.3% and a fat content of not less than 2.5% are called flavored milk. The main ingredients are fresh milk, white sugar, stabilizers, food flavors, etc. This type of flavored milk is positioned as a regular meal and needs to be rich in protein and fat to meet the body's physical needs. At the same time, malt powder, malt extract, oatmeal, corn flour, black rice flour and other single substances or a mixture of several substances are added. Cereal nutrients. Even if the product has a delicious taste, it can also meet the higher nutritional n...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/152A23C9/154A23C9/156A23L1/212A23L1/10A23L1/48A23L1/29A23L1/09A23L1/035A23L1/05A23L1/22A23L1/236A23L29/30
Inventor 母智深李洪亮王美华杜新魏晓军解茂盛陈静
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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