Double egg-albumen fermentation type frozen milk food and preparation method thereof

Abstract

The invention discloses a dual-protein fermented milk-jelly food and a preparation method. The dual-protein fermented milk-frozen food comprises the following components based on weight proportion: 33.4 portions of fermentation-based liquid, 4-12 portions of sweetener, 0.6-1.50 portions of thickening agent, 0.02-0.15 portion of KCl, 0.13-0.15 portion of Na2HPO4, 0.10-0.25 portion of trisodium citrate, 0.01-0.05 portion of preservative, 0.005-0.04 portion of edible essence, 0.2-0.45 portion of citric acid, and the residual portion of water. The product is made of milk protein material and soy protein through fermentation and congelation, which has the nutrients of the soy protein and the milk and is easily digestible and absorbable; besides, the product has high gel strength with a jelly form, good stability, natural flavor, as well as good and smooth taste.

Description

technical field [0001] The invention belongs to the technical field of dairy products and jelly food, and in particular relates to a double-protein fermented milk jelly food and a preparation method thereof. Background technique [0002] Dairy products contain almost all the nutrients needed by the human body and are the closest to perfect food. All countries in the world regard the per capita consumption of dairy products as an important indicator to measure their national living standards. At present, my country's dairy industry is in a stage of rapid development. With the strong support of the government and the change of people's consumption concept, dairy products have gradually changed from the previous nutritional products to daily consumer goods. According to statistics, from 2001 to 2007, the annual growth rate of dairy production in my country was above 24%. While the per capita share is increasing, the product structure of dairy products is becoming more and mor...

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Problems solved by technology

[0005] The development of acidic milk frozen food with milk and soybean protein as raw materials has the following technical difficulties: (1) casein components in soybean protein and milk, especially soybean protein, have poor acid resistance and heat resistance, and are easy to process during processing. Precipitation, stratification, and flocculation occur, and its water holding capacity is also greatly reduced, which easily leads to a large amount of water seeping out of the product after gelation, which affects the stability and appearance quality of the final product; (2) due to its own Structural characteristics and sources often have a certain characteristic flavor. When used directly in combination with milk, it often leads to a more prominent characteristic flavor of the final product, such as beany smell, etc. The flavor is not coordinated and is not easy for consumers to accept; (3) in acidic Under heat treatment conditions, the colloid (thickener) will be degraded, its gel ability will be reduced, it is difficult to achieve the required gel strength of the product, and it is difficult to give the product a jelly-like taste and body. The product has high requirements for the packaging form. It is easy to break the gel due to bumps; (4) Since the product manufacturer is usually a dairy company, how to prevent the company from making major adjustments to the current production process through scientific design of the formula and reasonable control of the process when producing this product , to reduce equipment investment and facilitate production is also a problem

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