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Milk and dairy food containing fruit granules and method for producing the same

A production method and technology for dairy products, applied in dairy products, milk preparations, applications, etc., can solve the problems of inconsistent product quality, short effective action time, short shelf life, etc., and achieve stable suspension, no cholesterol, high water retention effect

Active Publication Date: 2009-07-15
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

[0006] Due to the presence of granular raw materials in the above products, it brings a chewy taste and increases the nutritional value of the product, but there are still many defects in these products, such as milk protein denaturation and precipitation in the acidic system, incomplete sterilization of granular raw materials, and uneven particle distribution. equality problem
[0007] Although the use of stabilizers has a certain effect on particle suspension and protein precipitation, the taste is not good, the cost is high, and the effective action time is short;
[0008] Secondly, incomplete sterilization of fruit particles is directly related to the hygiene and safety of the product, and the shelf life of the product is short. If the particles are small, the product is easy to sterilize but the taste is not good; on the contrary, if the particles are large, the taste is good but it is not easy to sterilize;
[0009] Thirdly, the particle distribution is uneven, resulting in inconsistent product quality, some products contain more particles, and some have less, which is not conducive to industrial production

Method used

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  • Milk and dairy food containing fruit granules and method for producing the same
  • Milk and dairy food containing fruit granules and method for producing the same
  • Milk and dairy food containing fruit granules and method for producing the same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] Embodiment 1: the milk drink preparation that contains coconut juice fermented polysaccharide granule and fresh pineapple granule

[0058] Formula (according to 1 ton):

[0059] Milk: 500 kg, white sugar: 50 kg, aspartame: 0.1 kg, acesulfame potassium: 0.1 kg citric acid: 2.0 kg, lactic acid: 2.4 kg, modified biopolysaccharide: 0.5 kg, sodium carboxymethylcellulose : 3.0 kg, coconut juice fermented polysaccharide granules: 40.0 kg, fresh pineapple granules: 30 kg pineapple essence: 0.5 kg, purified water: 371.4 kg

[0060] Raw material standard:

[0061] Milk: protein ≥ 2.90%, fat ≥ 3.0%

[0062] White sugar, aspartame, acesulfame potassium, citric acid, lactic acid, and sodium carboxymethylcellulose meet relevant national standards;

[0063] The modified biological polysaccharide is gellan gum;

[0064] Pineapple and coconut juice fermented polysaccharide particles are 7mm long and have a specific gravity of 1.02g / cm 3 ; It consists of sugar liquid and pineapple c...

Embodiment 2

[0084] Embodiment 2: the milk drink preparation that contains coconut milk fermented polysaccharide granule and fresh aloe vera granule

[0085] According to the method with embodiment 1, difference is:

[0086] Formula (according to 1 ton):

[0087] Milk: 360 kg, white sugar: 60 kg, high fructose syrup: 40 kg, citric acid: 2.5 kg, lactic acid: 1.5 kg, modified biological polysaccharide: 0.3 kg, pectin: 1.0 kg, sodium carboxymethylcellulose: 2.5 kg, coconut juice fermented polysaccharide particles: 100 kg, fresh aloe vera particles: 80 kg, aloe essence: 0.3 kg, purified water: 451.9 kg

[0088] Raw material standard:

[0089] Milk: protein ≥ 2.90%, fat ≥ 3.0%

[0090] White sugar, fructose syrup, citric acid, lactic acid, pectin, and sodium carboxymethylcellulose meet relevant national standards;

[0091] The modified biological polysaccharide is xanthan gum;

[0092] Coconut meat particles and coconut juice fermented polysaccharide particles are cubes with a particle siz...

Embodiment 3

[0096] Embodiment 3: product quality analysis

[0097] Product quality analysis mainly includes comprehensive evaluation of protein stability, coconut juice fermented polysaccharide particles (or fruit and vegetable particles) suspension, product taste and product microorganisms. A common dairy product containing fruit and vegetable particles was used as a control sample.

[0098]1) Evaluation of protein stability: mainly expressed by sensory evaluation and centrifugal sedimentation rate. Since the specific gravity of protein is greater than that of water and fat, under a certain centrifugal force, protein sinks to the bottom of the centrifuge tube. The centrifuge sedimentation rate refers to the ratio of the sedimentation amount to the total sample. The larger the ratio, the more life-threatening protein precipitation, and the poor product stability. Centrifugal force 5000g. The experimental records are shown in Table 1.

[0099] 2) Suspension of fruit particles: Static o...

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Abstract

The invention relates to a milk product containing fruit pieces. Every 100 parts by weight of the milk product of the present invention contains milk or milk products: 30-80 parts by weight, fruit grains: 1-15 parts by weight, stabilizer combination: 0.2-1.0 parts by weight, acidity regulator: 0.25-0.6 parts by weight The stabilizer combination is composed of modified biological polysaccharides and thickeners; the fruit particles are composed of coconut juice fermented polysaccharide particles and fruit and vegetable particles. The invention also relates to a method for producing milk products containing fruit pieces.

Description

technical field [0001] The invention relates to a dairy product and a production method thereof, in particular to a dairy product containing fruit pieces and a production method thereof. Background technique [0002] At present, milk drinks occupy an important position in the dairy market. Such products have various tastes and rich nutrition, and are deeply loved by consumers, with an average annual growth rate of more than 25%. The products mainly include two categories: fermented milk drinks and non-fermented milk drinks. The former is made from milk with the addition of strains and fermented; the latter is made from milk with other excipients such as white sugar , emulsifiers and other products. At the same time, vitamins, minerals, fruit juice, etc. can be added according to the needs of consumers. In recent years, there have been more and more studies on milk drinks with granular raw materials. Such as [0003] CN1466884A discloses a yogurt containing aloe pulp par...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/152A23C9/13A23C9/133A23C9/137A23C9/154
Inventor 陈云李洪亮李树森陈静
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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