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Acidic milk beverage and producing method thereof

A technology of 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: 2011-09-07
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, fructo-oligosaccharides are unstable in an acidic environment with a solution pH below 4.5, especially during high-temperature processing (such as processing at a temperature higher than 90°C), and molecular degradation will occur, even at low acidic low temperatures. Degradation, reducing the health benefits of fructooligosaccharides
Due to the acid instability of fructo-oligosaccharides, there is currently no acidic milk drink specially added with fructo-oligosaccharides on the market

Method used

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  • 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] Take 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...

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PUM

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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

technical field [0001] The invention relates to a production technology of formulated milk-containing beverage, in particular to an acidic milk beverage added with bifidus factors and a production method thereof. Background technique [0002] The proliferation of bifidobacteria in the human body plays an important role in maintaining intestinal health. Some oligosaccharides can be selectively utilized by bifidobacteria, but not by other spoilage bacteria in the intestinal tract, thereby promoting the growth of bifidobacteria. They are called "bifidobacteria proliferation factors", referred to as "bifidobacteria factors" , also known as "prebiotics". Bifidus factors have been widely used in the fields of food and health products. [0003] Fructooligosaccharide (FOS) is a super bifidofactor that can promote the proliferation of bifidobacteria by 10-100 times in the body. Reduce blood lipids, promote vitamin synthesis, protect the liver, improve immunity, prevent dental cari...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/152A23C9/156A23C9/154A23L1/29A23L3/00A23L33/00
Inventor 苏桄宇孙云峰吴春梅
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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