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Gas-filled milk-containing beverage and its production method

A milk-containing beverage and production method technology, applied in dairy products, tea treatment before extraction, coffee extraction, etc., can solve the problems of unsatisfactory consumer taste, nutrition and health, taste, and flavor difference, and achieve improved taste and flavor, extend the shelf life, increase the effect of variety

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

[0004] At the same time, due to the rapid development of such products, there are many types of milk-containing beverages on the market, and the homogeneity of products is serious. There is little difference in taste and flavor, which cannot meet consumers' higher requirements for taste, nutrition and health.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] The preparation of embodiment 1 original taste aerated acidic milk drink

[0037] Formula (based on 1000 kg):

[0038] Milk: 360.0 kg, white sugar: 55.0 kg, sodium carboxymethylcellulose 2.0 kg, citric acid: 2.5 kg, lactic acid 1.5 kg, yogurt essence 0.5 kg, add water to 1000 kg.

[0039] Carbon dioxide gas (2.5kg, 20°C)

[0040] Raw material standard:

[0041] Milk: protein ≥ 2.95%, fat ≥ 3.0%, non-fat milk solids ≥ 8.5%

[0042] White sugar: in line with the national first-class standard GB317-2006.

[0043] Purified water, lactic acid, citric acid: comply with national standards GB17323-1998, GB2023-2003, GB / T8269-1998.

[0044] making process:

[0045] 1) Pour cold fresh milk at 4°C into the batching tank;

[0046] 2) Dissolution of stabilizer: mix sodium carboxymethylcellulose and white sugar evenly, take appropriate amount of pure water and heat to 65°C, add the mixture of stabilizer to hot water, keep warm and dissolve for 15 minutes, and cool to 30°C, pou...

Embodiment 2

[0055] Embodiment 2, the preparation of aerated lactic acid bacteria beverage

[0056] Formula (based on 1000 kg):

[0057] Yogurt: 300.0 kg, white sugar: 65.0 kg, fructose syrup (70%) 50.0 kg, pectin 3.0 kg, propylene glycol alginate 1.0 kg, citric acid 1.5 kg, yogurt essence: 0.3 kg, carbon dioxide 1.5 kg ( 20°C), add water to 1000 kg.

[0058] Raw material standard:

[0059] Milk: protein ≥ 2.95%, fat ≥ 3.0%, non-fat milk solids ≥ 8.5%

[0060] White sugar: in line with the national first-class standard GB317-2006.

[0061] Purified water, acid, citric acid: comply with national standards GB17323-1998, GB2023-2003, GB / T8269-1998.

[0062] making process:

[0063] 1. Preparation of yoghurt: use Hansen YM-381 strain for fermentation, the acidity (titration acidity) of the yoghurt reaches 80°T and then rapidly cools down to below 10°C, and the acidity of the yoghurt is controlled within the range of 80-90°T.

[0064] 2. Dissolution of the stabilizer: Mix pectin, propylen...

Embodiment 3

[0073] Embodiment 3 Preparation of aerated milk-containing beverage containing grape juice

[0074] Formula (based on 1000 kg):

[0075] 200.0 kg of milk, 90.0 kg of white sugar, 100.0 kg of grape juice, 0.15 kg of gellan gum, 0.1 kg of konjac powder, 2.0 kg of xanthan gum, 0.2 kg of taurine, 1.9 kg of lactic acid, 2.0 kg of tartaric acid, 1.0 kg of grape essence , Carbon dioxide gas 3.0 kg (20 ℃), add water to 1000 kg.

[0076] Raw material standard:

[0077] Milk: protein ≥ 2.95%, fat ≥ 3.0%, non-fat milk solids ≥ 8.5%

[0078] White sugar: in line with the national first-class standard GB317-2006.

[0079] Grape juice: in line with the relevant national standards GB / T16771-1997.

[0080] Purified water, lactic acid, tartaric acid: comply with national standards GB17323-1998, GB2023-2003, GB / T8269-1998.

[0081] making process:

[0082] 1) Pour cold milk at 4°C into the batching tank;

[0083] 2) Dissolution of the stabilizer: Mix gellan gum, xanthan gum, white granul...

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PUM

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Abstract

The invention discloses a aerated beverage containing milk, wherein each 100g of the beverage comprises the following constituents (by weight portions): milk 10.0-40.0g, sugar 4.0-15.0g, stabilizing agent 0.1-0g, acidness modifier 0.2-0.7g, edible flavoring essence 0.01-0.2g, CO2 0.15-0.5g (20 Deg C), and balancing water to 100L.

Description

technical field [0001] The invention relates to an aerated milk-containing beverage and a production method thereof. Background technique [0002] At present, milk-containing beverages on the market are products made from fresh milk or milk powder (fermented or unfermented) and processed (GB10789-1996). Its types can be divided into two types: formulated milk-containing beverages and fermented milk-containing beverages. Formulated milk-containing beverages are made from fresh milk or milk powder by adding water, sugar, sour agent, etc. Among them, those with a protein content of not less than 1.0% are called milk drinks, and those with a protein content of not less than 0.7% are called milk drinks. For lactic acid drinks. Fermented milk-containing beverages are active or inactive products with corresponding flavors prepared by adding fresh milk or milk powder as raw materials, fermented by Streptococcus thermophilus or Lactobacillus bulgaricus, etc., and then adding water ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152A23C9/156A23L1/221A23L1/212A23L1/226A23L1/222A23L1/29A23L1/30A23L1/302A23L1/303A23L1/304A23L1/305A23L1/035A23L1/05A23L1/0534A23L1/0532A23L1/054A23L1/0528A23L1/0524A23L1/0526A23L1/48A23F3/14A23F5/40A23L2/54A23L2/56A23L2/68A23L2/62A23L2/66A23L2/38A23L2/06A23L2/52A23L33/10
Inventor 钱文涛母智深李洪亮李树森
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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