Punica granatum l. milk product and producing method thereof
A production method and technology of dairy products, applied in the direction of dairy products, milk preparations, food preparation, etc., can solve the problems of application and processing technology that have not been reported yet, and achieve the improvement of body immunity, less nutritional loss, and good sensory Effect
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Embodiment 1
[0025] Embodiment 1, pomegranate lactic acid bacteria milk beverage production control main points (in 1T):
[0026] 1. Weigh 100kg of qualified pomegranate juice (or reduce it with concentrated pomegranate juice, or reduce it with pomegranate powder), and adjust the pH to about 4.2;
[0027] 2. The required antibiotic-free fresh milk is cold-rowed, cleaned, homogenized, pasteurized, cooled, fermented, and cooled for later use;
[0028] 3. Preheat the purified water to 75°C, add sodium citrate, pectin, CMC, sucrose ester, white sugar, and acesulfame potassium through a water powder mixer, dissolve fully and evenly, and have a protein content of 1.0%, and cool it below 20°C for later use;
[0029] 4. Mix the fermented milk in the above step 2 with the ingredients in the above step 3 evenly, add 100kg of pomegranate juice (or reduce it with concentrated pomegranate juice), stir evenly, at about 20°C, 25MPa homogeneous, cool down to below 10°C, wait for filling Packed, stored in...
Embodiment 2
[0030] Embodiment 2, pomegranate milk production control points (in 1T)
[0031] 1. Weigh 100kg of qualified pomegranate juice (or reduce it with concentrated pomegranate juice or pomegranate powder), add an acidity regulator, and adjust the pH to about 6.8;
[0032] 2. The required fresh milk is cold-rowed, cleaned, homogenized, pasteurized, and cooled for later use;
[0033] 3. The pasteurized milk in the above step 2 is preheated to 70°C-75°C, and a compound emulsification stabilizer (sucrose fatty acid ester, sodium caseinate, CPP, glyceryl monostearate, modified Soybean phosphoester, carrageenan, guar gum, xanthan gum, pectin, sodium alginate, microcrystalline cellulose), (according to different products, white sugar and other ingredients can be added), stirring and dissolving for about 20 minutes, the protein content 2.9%; add the pomegranate juice (or pomegranate powder) in the above step 1, stir evenly, cool down to less than 10°C, and set aside;
[0034] 4. Preheat ...
Embodiment 3
[0035] The main points of production control of embodiment 3, wet method pomegranate formula milk powder (in 1T)
[0036] 1. Weigh 100kg of qualified pomegranate juice (or reduce it with concentrated pomegranate juice or pomegranate powder), add an acidity regulator, and adjust the pH to about 6.8;
[0037] 2. The required fresh milk is cold-rowed, cleaned, homogenized, pasteurized, and cooled for later use;
[0038] 3. The pasteurized milk in the above step 2 is preheated to 70°C-75°C, and one or more of white sugar, whey powder, multivitamins, multiminerals, ARA, DHA and other ingredients are added according to different products , stir and dissolve evenly for about 20 minutes, and the protein content is 15-17%; add the pomegranate juice (or pomegranate powder) in the above step 1, stir evenly, pasteurize, vacuum concentrate, spray dry, pack, inspect, and leave the factory after passing the test.
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