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Red wine-containing liquid dairy product and preparation method thereof

A technology for dairy products and red wine, applied in dairy products, milk preparations, applications, etc., can solve problems such as product instability and protein precipitation, and achieve the effect of unique flavor and good stability

Active Publication Date: 2013-01-23
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, since red wine contains a variety of organic acids, directly adding it to milk may cause product instability, such as protein precipitation and other problems

Method used

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  • Red wine-containing liquid dairy product and preparation method thereof
  • Red wine-containing liquid dairy product and preparation method thereof
  • Red wine-containing liquid dairy product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Formula (in tons)

[0028] Milk 250.0 kg

[0029] Red wine 30.0 kg

[0030] Sodium citrate 0.5 kg

[0031] Soybean polysaccharide 0.3 kg

[0032] Gellan gum 0.12 kg

[0033] White sugar 30.0 kg

[0034] water balance

[0035] The alcohol content of the red wine is 12% Vol; the acidity pH value is: 3.96; the polyphenol index: 52; the reducing sugar: 3.5

[0036] Product production process:

[0037] 1. Milk inspection: fat, protein, dry matter and other indicators are required to meet the quality standards of raw milk, and refrigerated below 4°C;

[0038] 2. Configure red wine buffer: add buffer salt (sodium citrate) to red wine and stir until completely dissolved

[0039] 3. Ingredients: put 20% of the total amount of milk into the chemical material tank, heat to 60°C, add the mixed soybean polysaccharide, gellan gum and white sugar, and stir for 5 minutes with a high-shear stirring system;

[0040] 4. Mixing: Mix the mixture obtained in step 2 and step 3 with t...

Embodiment 2

[0044] Formula (in tons)

[0045] Milk 500.0 kg

[0046] Dealcoholized red wine 200.0 kg

[0047] Sodium tripolyphosphate 1.2 kg

[0048] Sodium hexametaphosphate 0.9 kg

[0049] Glyceryl monostearate 2.5 kg

[0050] Sucrose fatty acid glycerides 0.8 kg

[0051] Xanthan gum 0.5 kg

[0052] water balance

[0053] The alcohol content of the dealcoholized red wine is 2.1% Vol; the acidity pH value is: 4.38; the polyphenol index: 120; the reducing sugar: 4.5.

[0054] Product production process:

[0055] 1. Milk inspection: fat, protein, dry matter and other indicators are required to meet the quality standards of raw milk, and refrigerated below 4°C;

[0056] 2. Configure red wine buffer: add buffer salt (sodium tripolyphosphate, sodium hexametaphosphate) into red wine and stir until completely dissolved;

[0057] 3. Ingredients: Put 20% milk of the total amount of ingredients into the chemical material tank, heat to 50°C, add the mixed glyceryl monostearate, sucrose fat...

Embodiment 3

[0062] Formula (in tons)

[0063] Milk 900.0 kg

[0064] Non-alcoholic red wine 50.0 kg

[0065] Potassium citrate 0.3 kg

[0066] Sodium dihydrogen phosphate 0.6 kg

[0067] Gum Arabic 2.5 kg

[0068] Pectin 1.5 kg

[0069] Gellan gum 0.7 kg

[0070] White sugar 40.0 kg

[0071] High fructose syrup 4.4 kg

[0072] The alcohol content of the non-alcoholic red wine is 0.1% Vol; the acidity pH value is: 5.0; the polyphenol index: 130; the reducing sugar: 3.9

[0073]Product production process:

[0074] 1. Milk inspection: fat, protein, dry matter and other indicators are required to meet the quality standards of raw milk, and refrigerated below 4°C;

[0075] 2. Configure red wine buffer: add buffer salt (potassium citrate, sodium dihydrogen phosphate) into red wine and stir until completely dissolved;

[0076] 3. Ingredients: Put 20% milk in the chemical material tank, heat it to 60°C, add the mixed gum arabic, pectin, gellan gum, white sugar and fructose syrup, and us...

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PUM

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Abstract

The invention relates to the field of dairy product processing, in particular to red wine-containing liquid dairy product and a preparation method thereof. The red wine-containing liquid dairy product is characterized in that: based on 1,000 weight parts of liquid dairy product, the liquid dairy product comprises 250 to 900 weight parts of milk, 30 to 500 weight parts of red wine, 0.5 to 10 weight parts of buffer salt, 0.1 to 5 weight parts of stabilizing agent, 0 to 150 weight parts of sweet substance and the balance of water. The invention provides the red wine-containing liquid dairy product, which has unique flavor, has the compound health care and nutrient effects, and has good stability uniformly in the whole shelf life.

Description

technical field [0001] The invention relates to the field of dairy product processing, in particular to a liquid dairy product containing red wine and a preparation method thereof. Background technique [0002] Red wine is the abbreviation of red wine, which is made by fermenting the juice obtained by pressing grape skins and grape flesh at the same time. Red wine contains a variety of organic acids (such as lactic acid, fumaric acid, succinic acid, tartaric acid, citric acid, malic acid, acetic acid, etc.), minerals (calcium, magnesium, phosphorus, sodium, chlorine, sulfur, iron, copper, zinc, etc.) , selenium, etc.), polysaccharides (glucose, fructose, pentose, gum, mucilage), nitrogenous compounds and more antioxidants (such as: resveratrol, phenolic and polyphenolic compounds, tannic acid , flavonoids), can eliminate or resist oxygen free radicals, help anti-aging and prevent various diseases. Red wine is also rich in proanthocyanidins, which can effectively reduce blo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/152
Inventor 巴根纳王华周名桥
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD