Method for producing lactic acid drink containing flesh grains

A technology for pulp granules and pulp, which is applied in the fields of dairy products, milk preservation, food preparation, etc., can solve the problems of inability to achieve large-scale production, uneven content of finished granules, and different treatment methods, so as to enrich product types and products. The effect of good quality and convenient market circulation

Active Publication Date: 2007-09-26
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

This process cannot adopt different treatment methods according to the characteristics of different components in the product, and cannot handle the following problems well:
[0021] 3. In this process, all materials are mixed, temporarily stored, jointly sterilized, cooled and filled in an integrated operation. This is not suitable for milk products containing pulp particles, because the specific gravity of pulp particles is greater than that of milk. During the production process, there will be phenomenon that the pulp particles sink and the particle content in the finished product is uneven, which makes it impossible to achieve large-scale production
[0022] 4. The distance between the valve core and the valve seat of the homogenizer is only 0.1mm, and the pulp granular raw materials with a diameter of several millimeters cannot pass through at all; if the homogenization process is removed, the fat in the product cannot be broken, emulsified and dispersed, making the product very easy There is a problem of floating fat

Method used

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  • Method for producing lactic acid drink containing flesh grains

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0066] Embodiment 1, the formulated yoghurt drink that is rich in fruit grains

[0067] Formula (according to 1 ton):

[0068] Milk 350.0 kg White sugar: 60.0 kg Acesulfame potassium: 0.2 kg

[0069] Sodium carboxymethyl cellulose: 3.6 kg Citric acid: 2.4 kg Lactic acid: 1.8 kg

[0070] Yellow peach granules: 60.0 kg Peach essence: 0.4 kg Purified water: 521.6 kg

[0071] Raw material standards:

[0072] Yellow peach granules: size 3×3×3mm, pH: 3.8, sugar content: 30BX, fruit content: 61.0%;

[0073] Other raw and auxiliary materials meet the relevant national standards.

[0074] The process flow chart of the production process is shown in Figure 1, and the specific process is as follows:

[0075] 1. Milk ingredients:

[0076] 1 Raw milk inspection: mainly for sensory indicators, acidity, fat, protein, whole milk solids, adulteration, alcohol test and other indicators, which meet the relevant national standards.

[0077] 2. Ingredients:

[0078] a. Dissolution of thick...

Embodiment 2

[0099] Embodiment 2, the lactic acid bacteria drink that is rich in coconut fruit pulp

[0100] Formula (according to 1 ton):

[0101] Yogurt: 400.0 kg White sugar: 40.0 kg High fructose syrup (70.0%): 60.0 kg

[0102] Coconut: 85.0 kg Pectin: 3.6 kg Citric acid: 1.5 kg Yogurt essence: 0.3 kg

[0103] Purified water: 409.6 kg

[0104] Raw material standard:

[0105] The size of coconut fruit is 3×4×4mm, PH: 4.5, sugar content: 15BX, fruit content: 70.0%;

[0106] Other raw and auxiliary materials meet the relevant national standards.

[0107] making process:

[0108] 1. Milk ingredients:

[0109] 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.

[0110] 2. Ingredients:

[0111] a. Weigh the prepared yogurt into the batching tank according to the formula.

[0112] b. Dissol...

Embodiment 3

[0133] Embodiment 3 contains the yoghurt drink of coconut fruit and strawberry composite fruit

[0134] Formula (according to 1 ton):

[0135] Milk: 450.0 kg White sugar: 45.0 kg Neotame: 0.0075 kg

[0136] Coconut granules: 65.0 kg Strawberry granules: 25.0 kg Pectin 3.0 kg

[0137] Microcrystalline cellulose 1.0 kg Monostearate 0.5 kg Lactic acid: 2.0 kg

[0138] Citric acid: 2.5 kg Yogurt essence: 0.5 kg Purified water: 402.5 kg.

[0139] Raw material standards: Raw and auxiliary materials comply with relevant national standards.

[0140] making process:

[0141] 1. Milk ingredients:

[0142] 1 Raw milk inspection: mainly for sensory indicators, acidity, fat, protein, whole milk solids, adulteration, alcohol test and other indicators, which meet the relevant national standards.

[0143] 2. Ingredients:

[0144] a. Dissolution of stabilizer: mix stabilizer: white granulated sugar=1:4, mix evenly; dissolve in 400 kg of pure water at 80°C, after fully dissolved, pour in...

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Abstract

The invention discloses a method for producing acidophilous milk drink with pulp particles, comprising that 1, preparing milk stuff, 2, preparing pulp stuff, 3, preparing the acidophilous milk drink with pulp particles. The invention can realize the production of acidophilous milk drink with pulp particles, with high efficiency, high quality and wide application.

Description

technical field [0001] The invention relates to a method for producing a yoghurt drink containing pulp particles. Background technique [0002] Dairy products are an important part of the food industry and one of the fastest growing food industries in my country. With the trend of consumers' increasing health awareness, the development of dairy products has entered a stage of rapid development. Product tastes, packaging, and consumer nutritional requirements have all changed dramatically. [0003] Yogurt drinks are made of raw milk or yogurt, white sugar or syrup, lactic acid or citric acid or malic acid, stabilizers, flavors, pigments, etc., sometimes adding some vitamins and minerals according to the needs of the product, after deployment, homogenization , a milk drink made by sterilization. There are a wide variety of products, such as juice-type milk drinks, milk drinks fortified with vitamins and minerals, children's milk drinks, low-sugar milk drinks, etc.; packagin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152A23C9/154A23C9/156A23C3/03A23C3/00A23L1/29A23L1/212A23L1/48A23L1/035A23L1/05A23L1/0534A23L1/0524A23L1/054A23L2/02A23L2/06A23L2/68A23L2/52A23L19/00A23L29/10A23L33/00A23L35/00
Inventor 母智深陈云李洪亮李树森
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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