Method for producing air-containing acidic milk-like beverage

A sour milk and beverage technology, applied in dairy products, food preparation, food science, etc., can solve the problems of incapable carbonation of dairy products, increase product taste and flavor, and impossibility of filling, so as to enrich consumer demand and reduce The probability of microbial contamination and the effect of expanding the variety of products

Inactive Publication Date: 2007-08-08
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

[0020] 1. The above method cannot carbonate dairy products, and it is difficult to make CO 2 Dissolved into milk to achieve the purpose of increasing product taste and flavor
[0021] 2. Sterilize the product when the above process cannot realize the carbon dioxide gas in the product
Due to the sterilization process of the above process before filling, when the product contains a certain amount of CO 2 At this time, the sterilization will cause the product to explode, pollute the filling line, and make the filling impossible

Method used

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  • Method for producing air-containing acidic milk-like beverage
  • Method for producing air-containing acidic milk-like beverage
  • Method for producing air-containing acidic milk-like beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Embodiment 1, the preparation of the gas-filled milk-containing beverage containing orange juice

[0043] Formula (according to 1 ton):

[0044] Milk: 300.0 kg, orange juice: 100.0 kg, white sugar: 55.0 kg, sodium carboxymethylcellulose 2.5 kg, citric acid: 2.5 kg, lactic acid 1.5 kg, orange essence 0.3 kg, carbon dioxide 3.0 kg, purified water 475.2 kg.

[0045] Raw material standard:

[0046] Milk: protein ≥ 2.95%, fat ≥ 3.0%, non-fat milk solids ≥ 8.5%

[0047] White sugar: in line with the national first-class standard GB317-2006.

[0048] Orange juice: in line with the relevant national standards GB / T16771-1997.

[0049] Purified water, lactic acid, citric acid: comply with national standards GB17323-1998, GB2023-2003, GB / T8269-1998.

[0050] The preparation process is shown in Figure 2, and the specific process is as follows:

[0051] 1. Inspection of milk

[0052]a. Raw milk inspection: mainly for sensory indicators, acidity, fat, protein, whole milk solids...

Embodiment 2

[0068] Embodiment 2, produce the aerated sour milk drink of green tea taste

[0069] 400.0 kg of milk, 20.0 kg of white sugar, 50.0 kg of fructose syrup, 0.14 kg of acesulfame potassium, 0.2 kg of aspartame, 50.0 kg of green tea powder, 3.0 kg of soybean polysaccharide, 3.0 kg of citric acid, 1.5 kg of lactic acid, and 1.0 kg of green tea flavor kg, 4.0kg of carbon dioxide, and 467.16kg of purified water.

[0070] Raw material standard:

[0071] Milk: protein ≥ 2.95%, fat ≥ 3.0%, non-fat milk solids ≥ 8.5%

[0072] White sugar: in line with the national first-class standard GB317-2006.

[0073] Purified water, lactic acid, citric acid: comply with national standards GB17323-1998, GB2023-2003, GB / T8269-1998.

[0074] The preparation process is shown in Figure 2, and the specific process is as follows:

[0075] 1. Inspection of milk

[0076] a. Raw milk inspection: mainly for sensory indicators, acidity, fat, protein, whole milk solids, adulteration, alcohol test and other ...

Embodiment 3

[0091] Embodiment 3, production deployment type aerated sour milk drink

[0092] Formula (according to 1 ton):

[0093] Milk: 100.0 kg, white sugar 60 kg, fructose syrup (63%) 30 kg, pectin 3.0 kg, propylene glycol alginate 1.0 kg, citric acid 1.5 kg, lactic acid 2.0 kg, carbon dioxide 2 kg, add water to 1 ton .

[0094] White sugar: in line with the national first-class standard GB317-2006.

[0095] Purified water, lactic acid, citric acid: comply with national standards GB17323-1998, GB2023-2003, GB / T8269-1998.

[0096] The preparation process is shown in Figure 3, and the specific process is as follows:

[0097] 1. Inspection of milk

[0098] a. Raw milk inspection: mainly for sensory indicators, acidity, fat, protein, whole milk solids, adulteration, alcohol test and other indicators, in line with the national standard GB / T6914-86.

[0099] b. Filtration and cooling: After the raw milk passes through the filter, some larger impurities are removed, and the temperature ...

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PUM

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Abstract

The invention relates to a method for producing lactic acid drink, which comprises that 1, preparing milk phase; 2, adding carbon dioxide gas; 3, packing, disinfecting to obtain the lactic acid drink. Compared with general method, the invention can reduce the pollution of microbe, improve the quality and widen the application.

Description

technical field [0001] The invention relates to a method for producing an aerated acidic milk drink. Background technique [0002] Nutrition is one of the foundations of health, well-being and the prevention of many chronic diseases. Nutrients have played a very important role in these fields, and providing consumers with easily accessible and convenient nutritional products has been the main goal of major food manufacturers in recent years. To maintain good health, one must receive essential nutrients that are integral to human nutrition. Essential nutrients include macronutrients such as fats, carbohydrates, and protein; and micronutrients such as vitamins and minerals (including trace elements and electrolytes). [0003] Milk is a nutritious natural food. There are hundreds of chemical components in fresh milk. The average mass fraction of total milk solids is 11.5-14.0%, including 3.4-4.0% fat, 3.0-3.4% protein, 4.6-4.8% lactose, inorganic Salt 0.6-0.8%, contains almo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/00A23C9/13A23C9/15A23C9/152A23L1/29A23L33/00
Inventor 母智深钱文涛李洪亮李树森
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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