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Acid liquid milk product added with salt algae powder and preparation method thereof

A technology for dairy products and salt algae powder, which is applied in dairy products, milk preparations, applications, etc., and can solve problems such as sinking of salt algae powder, difficulty in forming uniform dispersion, and flocculation

Active Publication Date: 2010-06-30
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The reasons why salina powder is difficult to be used in acidic liquid dairy products mainly lie in the following points: 1) salina belongs to algae, and its salina powder has a certain algae smell, which is difficult to form a unity with the aroma of milk; 2 ) to directly add salt algae powder to acidic liquid dairy products, it is difficult to form a uniformly dispersed system, easy to produce oil rings, and the sinking phenomenon of salt algae powder is serious, and, in the process of acid adjustment, it is easy to cause flocculation
Even if there is no flocculation during the acid adjustment process, the product will show obvious water precipitation when the product is left for about a month, making it difficult to achieve a long shelf life of the product

Method used

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  • Acid liquid milk product added with salt algae powder and preparation method thereof
  • Acid liquid milk product added with salt algae powder and preparation method thereof
  • Acid liquid milk product added with salt algae powder and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1, the sour milk drink (prescription in 1 ton) containing algae powder

[0030] Milk: 350.0 kg;

[0031] White granulated sugar: 80.0 kg;

[0032] Salina powder: 2.0 kg;

[0033] Hawthorn paste: 5.0 kg;

[0034] Lemon juice: 5.0 kg;

[0035] Monostearate: 2.0 kg;

[0036] Sodium carboxymethyl cellulose: 2.0 kg;

[0037] Pectin: 1.0 kg;

[0038] Gellan gum: 0.4 kg;

[0039] Lactic acid: 0.36 kg;

[0040] Citric acid: 1.44 kg;

[0041]Sodium citrate: 0.1 kg;

[0042] Purified water up to: 1000 kg.

[0043] Raw material standard:

[0044] 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).

[0045] White granulated sugar: in line with the national first-class standard.

[0046] Pure water meets national standards.

[0047] Preparation Process:

[0048] 1. Dissolve lactic acid and citric acid with a ratio of 1:4 in water. The amount...

Embodiment 2

[0062] Embodiment 2, the sour milk drink (prescription in 1 ton) containing algae powder

[0063] Milk: 500.0 kg;

[0064] White granulated sugar: 80.0 kg;

[0065] Salina powder: 2.0 kg;

[0066] Hawthorn paste: 5.0 kg;

[0067] Lemon juice: 5.0 kg;

[0068] Monostearate: 2.0 kg;

[0069] Sodium carboxymethyl cellulose: 2.0 kg;

[0070] Pectin: 3.0 kg;

[0071] Gellan gum: 0.4 kg;

[0072] Lactic acid: 0.6 kg;

[0073] Citric acid: 2.4 kg;

[0074] Sodium citrate: 0.5 kg;

[0075] Purified water up to: 1000 kg.

[0076] Raw material standard:

[0077] 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).

[0078] White granulated sugar: in line with the national first-class standard.

[0079] Pure water meets national standards.

[0080] Preparation process: with embodiment 1

[0081] The protein content of the acidic milk beverage containing alga...

Embodiment 3

[0082] Embodiment 3, the sour seasoning milk (prescription is in 1 ton) that contains salt algae powder

[0083] Milk: 800.0 kg;

[0084] White sugar: 30.0 kg;

[0085] Salina powder: 2.0 kg;

[0086] Hawthorn paste: 5.0 kg;

[0087] Lemon juice: 5.0 kg;

[0088] Monostearate: 2.0 kg;

[0089] Sodium carboxymethyl cellulose: 2.0 kg;

[0090] Pectin: 1.0 kg;

[0091] Gellan gum: 1.0 kg;

[0092] Lactic acid: 0.2 kg;

[0093] Citric acid: 0.8 kg;

[0094] Sodium citrate: 0.1 kg;

[0095] Purified water up to: 1000 kg.

[0096] Raw material standard:

[0097] 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).

[0098] White granulated sugar: in line with the national first-class standard.

[0099] Pure water meets national standards.

[0100] Preparation process: with embodiment 1

[0101] The protein content of the salt-containing algae powder-con...

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Abstract

The invention relates to the field of liquid milk products, in particular to an acid liquid milk product added with salt algae powder and a preparation method thereof. Based on the total weight, the acid liquid milk product added with salt algae powder contains 30-80 percent by weight of milk, 0.54-1.5 percent by weight of stabilizing agent, 0.1-0.3 percent by weight of acidity regulator, 0.2-0.7 percent by weight of salt algae powder, 0.5 percent by weight of haw pulp, 0.5 percent by weight of lemon juice, 0.01-0.05 percent by weight of salt substances, 3-8 percent by weight of sweet taste substances and the balance of water, wherein the acid liquid milk product has the pH value of 4.10-4.40 and the titratable acidity of 55-68 DEG T; and the stabilizing agent comprises an emulsifying agent and a thickener. The acid liquid milk product added with salt algae powder has smooth mouthfeel during drinking, the smoothness and sweetness of milk as well as unique mouthfeel and aroma of the salt algae powder.

Description

technical field [0001] The invention relates to the field of liquid milk products, in particular, the invention relates to an acid milk product added with salina powder and a preparation method thereof. Background technique [0002] Salina is also known as Dunaliella, and the genus Dunaliella belongs to the Chlorophyta (Chlorophyta), Vovocales (Vovocales) Dunaliellaceae (Dunaliellaceae). Dunaliella is a single-cell planktonic microalgae with no cell wall composed of cellulose outside the cell and only covered by a thin and elastic membrane, so the shape and size of its cells often change with the surrounding environment, especially the change of osmotic pressure. It changes a lot. When observed under a microscope, its appearance is spherical, oval, elliptical, gourd-shaped, spindle-shaped, etc. [0003] Dunaliella has no cell wall, has lower ash content than other green algae, and higher protein and lipid content. The ash content of Dunaliella salina only accounts for 4.83...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152
Inventor 巴根纳赵六永马国文刘华孙远征周名桥
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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