Acidic dairy dessert and preparation method thereof

A sour milk and dessert technology, applied in dairy products, milk preparations, baking, etc., can solve problems such as the influence of protein and fat stability in dairy products, achieve considerable economic and social benefits, stabilize emulsification properties, and expand sales range effect

Active Publication Date: 2009-09-16
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] On the other hand, because the addition of ingredients (such as grains, fruit and vegetable raw materials, nuts, etc.) will have a significant impact on the protein and fat stability of dairy products, the current acidic milk dessert products only use emulsifiers to properly deploy raw milk To obtain the desired state and taste, the change of taste is only achieved by adding flavoring agents such as essence, so it has not really met the requirements of providing comprehensive nutritional effects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] Embodiment 1, the sour milk dessert containing corn grain (the formula is calculated by 1 ton)

[0049] Milk: 350.0 kg; White sugar: 80.0 kg; Fructose syrup: 50.0 kg; Ground corn: 10 kg; Modified starch: 20 kg; Dextrin: 2 kg; Carrageenan: 0.2 kg; Pectin: 2.0 kg; Bean gum: 4.0 kg; Propylene glycol alginate: 0.5 kg; Monoglyceride: 1.2 kg; Sodium carboxymethyl cellulose: 3.0 kg; Lactic acid: 2.5 kg; Citric acid: 2.5 kg; Corn essence: 0.15 kg; Sodium: 1.0 kg; Purified water up to: 1000 kg.

[0050] Raw material standard:

[0051] Milk: protein ≥ 2.95%, fat ≥ 3.0%, non-fat milk solids ≥ 8.5% (this index and standard are the national standards and industry standards for milk well known in the art).

[0052] White granulated sugar: in line with the national first-class standard.

[0053] High fructose syrup: F≥42.0%.

[0054] Pure water meets national standards.

[0055] Preparation Process:

[0056] 1. Wash the fresh corn, remove impurities, boil it with 15 times the wa...

Embodiment 2

[0069] Embodiment 2, the sour milk dessert containing millet

[0070] Formula (according to 1 ton):

[0071] Milk: 500.0 kg; white sugar: 80.0 kg; fructose syrup: 50.0 kg; millet: 10 kg; tapioca starch: 20 kg; dextrin: 2 kg; xanthan gum: 0.2 kg; pectin: 2.5 kg; konjac gum Gellan gum: 4.0 kg; Gellan gum: 2.0 kg; Diacetyl tartaric acid: 1.2 kg; Sodium carboxymethylcellulose: 3.0 kg; Lactic acid: 2.5 kg; Citric acid: 2.5 kg; Corn essence: 0.15 kg; kg; purified water up to: 1000 kg.

[0072] Raw material standard:

[0073] Milk: protein ≥ 2.95%; fat ≥ 3.0%; non-fat milk solids ≥ 8.5%.

[0074] White granulated sugar: in line with the national first-class standard.

[0075] High fructose syrup: F≥42.0%.

[0076] Pure water meets national standards.

[0077] Preparation Process:

[0078] 1. Wash the millet, remove impurities, boil it with 10 times the water for 10 minutes, and put it in the ingredient tank for later use;

[0079] 2. The ingredients of the stabilizer: dry mix...

Embodiment 3

[0090] Embodiment 3, sour milk dessert containing oat granules

[0091] Formula (according to 1 ton):

[0092] Milk: 800.0 kg; White sugar: 80.0 kg; Fructose syrup: 50.0 kg; Oats: 10 kg; Modified starch: 30 kg; Dextrin: 2 kg; Locust bean gum: 2.0 kg; Pectin: 2.5 kg; Konjac gum Gellan gum: 2.0 kg; Monoglyceride succinate: 1.2 kg; Propylene glycol alginate: 1.0 kg; Lactic acid: 2.5 kg; Citric acid: 2.5 kg; Oat flavor: 0.15 kg; Sodium tripolyphosphate: 1.0 kg; purified water up to: 1000 kg.

[0093] Raw material standard:

[0094] Milk: protein ≥ 2.95% fat ≥ 3.0% non-fat milk solids ≥ 8.5%.

[0095] White granulated sugar: in line with the national first-class standard.

[0096] High fructose syrup: F≥42.0%.

[0097] Pure water meets national standards.

[0098] Preparation Process:

[0099] 1. Wash the oatmeal, remove impurities, boil it with 10 times the water for 20 minutes, and put it in the batching tank for later use;

[0100] 2. The ingredients of the stabilizer: d...

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PUM

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Abstract

The invention provides an acidic dairy dessert and each 100 parts by weight of raw materials used for preparing the acidic dairy dessert comprise 35.0 portions to 80.0 portions of liquid milk, 4.0 portions to 20.0 portions of sweet substances, 0.1 portion to 5.0 portions of stabilizing agent, 0.2 portion to 0.7 portion of acidity regulator and 1.0 portion to 3.0 portions of coarse grains. The coarse gain comprises corn and beans; and the acidic dairy dessert provided by the invention has a shelf life of more than six months at normal temperature and the product of the acidic dairy dessert keeps uniform and stable and is applicable to industrialized production.

Description

technical field [0001] The invention belongs to the field of dairy processing and provides an acidic milk dessert which can be stored for a long time at normal temperature and a preparation method thereof. Background technique [0002] Dessert has a long history in European and American countries. It is a kind of dairy product that European and American families love and generally eat. Solid or gel-like dairy products without any additives such as acidity agents, essences, colorings and preservatives. The taste is soft and delicate, with a rich milk flavor. Dessert is a very nutritious and healthy all-natural dairy product, usually served as a dessert or refreshment after a meal. This kind of product has a full and smooth taste, high nutritional value, unique flavor and extremely enjoyable taste. It has gradually become one of the high-end dairy products and is deeply loved by consumers. [0003] The production of desserts in the dairy industry is mainly to add an appropri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36A23C9/13A23C9/137
Inventor 苏桄宇赵六永刘华孙远征
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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