Acidic milk beverage and producing method thereof

A technology for acidic milk and beverages, applied in dairy products, food preservation, food preparation, etc., can solve the problems of reducing the health care effect of fructo-oligosaccharides, unstable acidity of fructo-oligosaccharides, and instability of fructo-oligosaccharides, and achieve good beneficial effects and nutrition and health effects, smooth taste, good nutrition and health effects

Active Publication Date: 2009-05-13
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
View PDF0 Cites 11 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The inventors discovered an improved type of drink called Acidified Milk Beverage with low sugarness and strong bacteria benefits when added into other types of foods like yogurt without affecting their quality. They found this new ingredient could help prevent spoilage caused by certain microorganisms during storage over time. Overall, they showed how well it works even if there are slight variations between different products made up entirely separately.

Problems solved by technology

This patented technical problem addressed in this patents relates to improving the quality of fermentative lactic acid generators such as Bacilllus diodes or Lactococcaceae spp., which help increase their effectiveness for producing beneficial effects like reducing inflammations, increasing nutrients, stimulating cellular activity, enhancing defense against diseases, making them more effective ingredients for use in different types of consumer goods including liquors and breadings.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Acidic milk beverage and producing method thereof
  • Acidic milk beverage and producing method thereof
  • Acidic milk beverage and producing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Embodiment 1: Original flavor sour milk drink and its preparation method

[0042] Taking according to the following raw material formula: (per 100 grams of product)

[0043] 80 grams of milk, 4.5 grams of white sugar, 0.75 grams of fructose syrup, 0.00015 grams of neotame, 0.012 grams of acesulfame potassium, 0.018 grams of sodium cyclamate, 0.05 grams of sodium tripolyphosphate, 0.05 grams of sodium citrate, 0.21 grams of citric acid, lactic acid 0.24 grams, 0.35 grams of sodium carboxymethylcellulose, 0.005 grams of propylene glycol alginate, 0.02 grams of glyceryl monostearate, 1.3 grams of isomalto-oligosaccharide raw materials, 0.8 grams of fructo-oligosaccharide raw materials, 0.1 grams of casein phosphopeptide raw materials , 0.05g of original essence, and the rest of water.

[0044] Raw material standard:

[0045] Milk: protein ≥ 2.95%, fat ≥ 3.1%

[0046] White granulated sugar: in line with national superior standards

[0047] High fructose syrup: F≥42%

...

Embodiment 2

[0062] Embodiment 2: Strawberry-flavored yogurt drink and its preparation

[0063] Taking according to the following raw material formula: (per 100 grams of product)

[0064] 50 grams of milk, 7.0 grams of white sugar, 0.5 grams of fructose syrup, 0.005 grams of acesulfame potassium, 0.00014 grams of neotame, 0.016 grams of sodium cyclamate, 0.006 grams of aspartame, 0.1 grams of sodium citrate, 0.22 grams of citric acid, lactic acid 0.23 grams, 0.35 grams of sodium carboxymethylcellulose, 0.005 grams of xanthan gum, 0.003 grams of diacetyl tartrate monoglyceride, 0.5 grams of isomalto-oligosaccharide raw materials, 0.5 grams of fructo-oligosaccharide raw materials, 0.08 grams of casein phosphopeptide raw materials, Strawberry flavor essence 0.2g, balance water.

[0065] Raw material standard:

[0066] Milk: protein ≥ 2.95%, fat ≥ 3.1%

[0067] White granulated sugar: in line with national superior standards

[0068] High fructose syrup: F≥42%

[0069] Fructose-oligosacch...

Embodiment 3

[0082] Embodiment 3: blueberry-flavored yogurt drink and its preparation

[0083] Taking according to the following raw material formula: (per 100 grams of product)

[0084] 35 grams of milk, 5.0 grams of white sugar, 0.5 grams of fructose syrup, 0.008 grams of acesulfame potassium, 0.00014 grams of neotame, 0.014 grams of sodium cyclamate, 0.005 grams of aspartame, 0.12 grams of sodium citrate, 0.08 grams of sodium tripolyphosphate , 0.25 grams of citric acid, 0.15 grams of malic acid, 0.18 grams of lactic acid, 0.37 grams of sodium carboxymethyl cellulose, 0.8 grams of isomalto-oligosaccharide raw materials, 1.0 grams of fructo-oligosaccharide raw materials, 0.05 grams of casein phosphopeptide raw materials, blueberry flavor essence 0.1 g, the balance water.

[0085] Raw material standard:

[0086]Milk: protein ≥ 2.95%, fat ≥ 3.1%

[0087] White granulated sugar: in line with national superior standards

[0088] High fructose syrup: F≥42%

[0089] Fructose-oligosacchari...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention provides a sour milk beverage added with bifidus factor and production method thereof, wherein the pH value of the sour milk beverage is 3.0-4.4 and the raw material of the milk beverage comprises: milk, sweet material, sourness regulator and stabilizer and 0.06-3.2g of fructo-oligosaccharide, 0.15-3.6g of oligoisomaltose and 0.05-0.5g of buffer salt are added in 100g of sour milk beverage. The fructo-oligosaccharide is added after adding the sourness regulator and the buffer salt into the raw-material liquid. The sour milk beverage has features: pure flavor, basic no foreign flavor, with long-time good probiotic function and nutrient health-care function.

Description

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap