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Milk and dairy food containing fruit granules and method for producing the same

A production method and technology of dairy products, applied in dairy products, milk preparations, applications, etc., can solve problems such as inconsistent product quality, short effective time of action, short shelf life, etc., to achieve suspension stability, cholesterol-free, avoid cost effect

Active Publication Date: 2009-01-21
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

[0006] Due to the presence of granular raw materials in the above products, it brings a chewy taste and increases the nutritional value of the product, but there are still many defects in these products, such as milk protein denaturation and precipitation in the acidic system, incomplete sterilization of granular raw materials, and uneven particle distribution. equality problem
[0007] Although the use of stabilizers has a certain effect on particle suspension and protein precipitation, the taste is not good, the cost is high, and the effective action time is short;
[0008] Secondly, incomplete sterilization of fruit particles is directly related to the hygiene and safety of the product, and the shelf life of the product is short. If the particles are small, the product is easy to sterilize but the taste is not good; on the contrary, if the particles are large, the taste is good but it is not easy to sterilize;
[0009] Thirdly, the particle distribution is uneven, resulting in inconsistent product quality, some products contain more particles, and some have less, which is not conducive to industrial production

Method used

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  • Milk and dairy food containing fruit granules and method for producing the same
  • Milk and dairy food containing fruit granules and method for producing the same
  • Milk and dairy food containing fruit granules and method for producing the same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] Embodiment 1: the milk beverage preparation formula (in 1 ton) containing coconut milk fermented polysaccharide granules and fresh pineapple granules:

[0059] Milk: 500 kg, white sugar: 50 kg, aspartame: 0.1 kg, acesulfame potassium: 0.1 kg citric acid: 2.0 kg, lactic acid: 2.4 kg, modified bio-fermented polysaccharide: 0.5 kg, carboxymethyl cellulose Sodium: 3.0 kg, coconut juice fermented polysaccharide granules: 40.0 kg, fresh pineapple granules: 30 kg pineapple essence: 0.5 kg, purified water: 371.4 kg

[0060] Raw material standard:

[0061] Milk: protein ≥ 2.90%, fat ≥ 3.0%

[0062] White sugar, aspartame, acesulfame potassium, citric acid, lactic acid, guar gum, and sodium carboxymethylcellulose meet relevant national standards;

[0063] The modified bio-fermentation polysaccharide is gellan gum;

[0064] Coconut milk fermented polysaccharide particle length is 7mm, specific gravity is 1.02g / cm 3 ; It consists of sugar liquid and pineapple coconut juice ferm...

Embodiment 2

[0084] Embodiment 2: the milk drink preparation that contains coconut milk fermented polysaccharide granule and fresh aloe vera granule

[0085] According to the method with embodiment 1, difference is:

[0086] Formula (according to 1 ton):

[0087] Milk: 360 kg, white sugar: 60 kg, fructose syrup: 40 kg, citric acid: 2.5 kg, lactic acid: 1.5 kg, modified bio-fermented polysaccharide: 0.3 kg, pectin: 1.0 kg, sodium carboxymethyl cellulose : 2.5 kg, coconut juice fermented polysaccharide granules: 100 kg, fresh aloe vera granules: 80 kg, aloe essence: 0.3 kg, purified water: 451.9 kg

[0088] Raw material standard:

[0089] Milk: protein ≥ 2.90%, fat ≥ 3.0%

[0090] White sugar, fructose syrup, citric acid, lactic acid, pectin, and sodium carboxymethylcellulose meet relevant national standards;

[0091] The modified bio-fermentation polysaccharide is xanthan gum;

[0092] Aloe vera particles and coconut juice fermented polysaccharide particles are cubes with a particle si...

Embodiment 3

[0096] Embodiment 3: product quality analysis

[0097] Product quality analysis mainly includes comprehensive evaluation of protein stability, polysaccharide particles fermented with coconut milk (or fruit and vegetable particles) suspension, product taste and product microorganisms. Ordinary dairy products containing fruit pieces were used as a comparison sample.

[0098]1) Evaluation of protein stability: mainly expressed by sensory evaluation and centrifugal sedimentation rate. Since the specific gravity of protein is greater than that of water and fat, under a certain centrifugal force, protein sinks to the bottom of the centrifuge tube. The centrifuge sedimentation rate refers to the ratio of the sedimentation amount to the total sample. The larger the ratio, the more life-threatening protein precipitation, and the poor product stability. Centrifugal force 5000g. The experimental records are shown in Table 1.

[0099] 2) Suspension of fruit particles: Static observati...

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Abstract

The present invention relates to a diary product containing fruit granules. Every 100 weight parts of the diary product of the present invention contains 30 to 80 parts of milk and milk product, 1 to 15 parts of fruit granules, 0.2 to 1.0 part of stabilizer compound and 0.25 to 0.6 part of acidity regulator; wherein, the stabilizer compound contains modified bio-fermentation polysaccharide and thickener; the fruit granule contains coconut juice fermented polysaccharide granule and fruit vegetable granule. A production method of the diary product containing fruit granules is also related by the present invention.

Description

technical field [0001] The invention relates to a dairy product and a production method thereof, in particular to a dairy product containing fruit pieces and a production method thereof. Background technique [0002] At present, milk drinks occupy an important position in the dairy market. Such products have various tastes and rich nutrition, and are deeply loved by consumers, with an average annual growth rate of more than 25%. The products mainly include two categories: fermented milk drinks and non-fermented milk drinks. The former is made from milk with the addition of strains and fermented; the latter is made from milk with other excipients such as milk Products made of sugar, emulsifiers, etc. At the same time, vitamins, minerals, fruit juice, etc. can be added according to the needs of consumers. In recent years, there have been more and more studies on milk drinks with granular raw materials. Such as [0003] CN1466884A discloses a yogurt containing aloe pulp pa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152A23C9/13A23C9/133A23C9/137A23C9/154
Inventor 陈云李洪亮李树森陈静
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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