Pectin grain containing milk beverage and its production process

A technology for milk-containing beverages and production methods, which is applied in the field of milk-containing beverages containing coconut pectin, can solve problems such as poor stability and defective taste, and achieve the effects of improving flavor and mouthfeel, good taste, and reducing calories

Active Publication Date: 2007-11-07
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After in-depth research by the applicant, it is found that certain processing of the fruit grains and making the fruit grains into pectin particles can solve the existing problems of weak stability and defective taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] Embodiment 1, the preparation of the milk-containing beverage containing coconut pectin

[0056] Formula (according to 1 ton): milk: 360.0 kg; white sugar: 40.0 kg; fructose syrup: 60.0 kg; citric acid: 0.03 kg; coconut milk or skimmed coconut milk: 200.0 kg; pectin 3.0 kg; microcrystalline fiber Vegetables 1.0 kg; monostearic acid ester 0.5 kg; yogurt essence: 0.8 kg; purified water: 330.0 kg.

[0057] Raw material standard:

[0058] Milk: protein ≥ 2.95%; fat ≥ 3.0%; non-fat milk solids ≥ 8.5%.

[0059] White granulated sugar: in line with the national first-class standard.

[0060] making process:

[0061] The preparation process of coconut colloids:

[0062] Take coconut water (coconut milk) or defatted coconut milk, filter it with gauze, add sugar acid, boil and cool, inoculate Acetobacter xylinum, sub-package, and culture at 30°C for 14 days, collect the upper fiber, wash off the residual acid, add sugar and boil, Cool and chop. The diameter of the pectin pa...

Embodiment 2

[0073] Embodiment 2, the preparation of the milk-containing beverage containing watermelon colloids

[0074] Formula (1 ton): milk: 600.0 kg; white sugar: 80.0 kg; aspartame: 0.1 kg; citric acid: 0.001 kg; watermelon juice: 200.0 kg; propylene glycol alginate: 3.0 kg; carboxymethyl Cellulose sodium: 1.0 kg; diacetyl tartrate monoglyceride: 0.5 kg; watermelon essence: 0.8 kg; purified water: 96.0 kg.

[0075] Raw material standard:

[0076] Milk: protein ≥ 2.95%; fat ≥ 3.0%; non-fat milk solids ≥ 8.5%.

[0077] White granulated sugar: in line with the national first-class standard.

[0078] making process:

[0079] The preparation process of watermelon colloids:

[0080] Take watermelon juice, filter it with gauze, add sugar acid, boil and cool, inoculate Acetobacter xylinum, subpackage, and culture at 30°C for 14 days, collect the upper fiber, wash off the residual acid, add sugar, boil, cool and chop. The diameter of the pectin particles is 1-20mm, or the fibrous fruit p...

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PUM

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Abstract

The pectin grain containing milk beverage contains milk product 30-60 weight portions, pectin grain 1-20 weight portions, sugar 4.0-15 weight portions, stabilizer 0.1-1.0 weight portions, edible essence 0.05-0.3 weight portions except water. The pectin grain is obtained through inoculating pyracetic bacillus to fruit juice, fermenting culture, taking upper fiber and crushing. The present invention provides the production of milk beverage containing pectin grain, especially coconut pectin grain.

Description

technical field [0001] The invention relates to a milk-containing beverage containing pectin particles, in particular to a milk-containing beverage containing coconut pectin particles, and also relates to a production method of the milk-containing beverage. Background technique [0002] Milk-containing beverages are products prepared from milk by adding water, sugar liquid, sour agents, etc. The protein content of the finished product is not less than 1.0% (m / V). Wherein fermenting milk can obtain milk-containing beverage with yoghurt as base material. Its production process mainly includes the following steps: 1. Ingredients: Thickener or emulsifier, white sugar or sweetener are fully dissolved, poured into an ingredient tank, and fully mixed with milk or fermented milk. 2. Homogeneous. 3. Temporary storage: adding flavor substances. 4. Sterilization. [0003] According to people's requirements for health or taste, substances such as vitamins, minerals, amino acids or f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152A23C9/156A23L1/212A23L1/035A23L1/05A23L1/06A23L19/00A23L21/10A23L29/10A23L29/20
Inventor 王华赵六永
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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