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Fermented milk drink fortified with calcium and production method thereof

A fermented milk beverage, calcium content technology, applied in the field of fermented milk, can solve the problems of protein flocculation and calcium precipitation, protein instability, unacceptable products, etc., achieve good stability, smooth taste, solve protein flocculation and calcium precipitation Effect

Active Publication Date: 2013-09-25
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, there are many obstacles to the development of calcium-fortified products, especially the difficulty of fortifying calcium in fermented milk beverages
Because when such products are pasteurized or ultra-high temperature sterilized, their proteins are easily destabilized, and this instability can lead to protein flocculation and calcium precipitation problems, and the final product is unacceptable
This phenomenon becomes more difficult to resolve at higher levels of calcium fortification

Method used

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  • Fermented milk drink fortified with calcium and production method thereof
  • Fermented milk drink fortified with calcium and production method thereof
  • Fermented milk drink fortified with calcium and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Embodiment 1, a kind of fermented milk drink and its production method fortified calcium content

[0035] Formula (based on one ton of product):

[0036] Milk 350kg

[0037] White sugar 75kg

[0038] Low viscosity sodium carboxymethyl cellulose 3.5 kg

[0039] Gellan gum 0.6 kg

[0040] pectin 1 kg

[0041] Propylene glycol alginate 0.5 kg

[0042] Monoglyceride tartrate 0.1 kg

[0043] Calcium lactate 3.85 kg (calcium ion 0.5 kg)

[0044] YF-L706 (CHR HANSEN Frozen Strains) 100g

[0045] Lactic acid 1 kg

[0046] Citric acid 0.5 kg

[0047] Flavor 1.5kg

[0048] Balance water.

[0049] Raw material standard:

[0050] Milk: protein ≥ 2.95%, fat ≥ 3.0%, non-fat milk solids ≥ 8.5%.

[0051] White granulated sugar: in line with the national first-class standard.

[0052] Purified water, calcium lactate, lactic acid, citric acid: meet national standards.

[0053] The remaining raw materials meet the requirements of relevant quality standards.

[0054] making...

Embodiment 2

[0062] Embodiment 2, a kind of fermented milk drink and its production method fortified calcium content

[0063] Formula (based on one ton of product):

[0064] Skimmed milk powder 33 kg

[0065] 70kg white sugar

[0066] Low viscosity sodium carboxymethyl cellulose 4 kg

[0067] High Acyl Gellan Gum 1.2kg

[0068] pectin 2 kg

[0069] Xanthan gum 0.1 kg

[0070] Monoglyceride Tartrate 1 kg

[0071] Calcium lactate 6.69 kg (calcium ion: 0.86 kg)

[0072] YF-L706(CHR HANSEN) Frozen Strains 100g

[0073] LGG (Lactobacillus rhamnosus) 10g

[0074] Lactic acid 1.5 kg

[0075] Malic acid 0.5 kg

[0076] Flavor 1.5kg

[0077] Balance water.

[0078] Raw material standard:

[0079] Skimmed milk powder: protein ≥ 32.2%; fat ≤ 1.5%.

[0080] White granulated sugar: in line with the national first-class standard.

[0081] Purified water, calcium lactate, lactic acid, citric acid: meet national standards.

[0082] The remaining raw materials meet the requirements of relev...

Embodiment 3

[0088] Embodiment 3, a kind of fermented milk drink and its production method fortified calcium content

[0089] Formula (based on one ton of product):

[0090] Milk 500kg

[0091] 65kg white sugar

[0092] Low viscosity sodium carboxymethyl cellulose 4.6 kg

[0093] pectin 3 kg

[0094] High Acyl Gellan Gum 1.5kg

[0095] Xanthan gum 0.1 kg

[0096] Monoglyceride 0.8 kg

[0097] Calcium lactate 8.46 kg (calcium ion 1.1 kg)

[0098] YO-MIX863LYO (Danisco freeze-dried strains) 100g

[0099] Malic acid 1.0 kg

[0100] Citric acid 0.5 kg

[0101] Flavor 1.5kg

[0102] Balance water.

[0103] Raw material standard:

[0104] Milk: protein ≥ 2.95%; fat ≥ 3.0%; non-fat milk solids ≥ 8.5%.

[0105] White granulated sugar: in line with the national first-class standard.

[0106] Purified water, calcium lactate, lactic acid, citric acid: meet national standards.

[0107] The remaining raw materials meet the requirements of relevant quality standards.

[0108] Preparation...

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Abstract

The invention relates to the field of fermented milks, in particular to a fermented milk drink fortified with calcium and a production method thereof. 100 parts by weight of the fermented milk drink fortified with calcium contains 24-80 parts of milk, 0.0025-0.005 part of lactic acid bacteria fermenting agent, 0.4-1.0 part of stabilizer, 0.1-0.7 part of acidity regulator, 0.05-0.13 part of calcium ion and the balance of water, wherein the stabilizer comprises a thickener, and the thickener comprises not less than 0.3 part of low-viscosity sodium carboxymethylcellulose. The product has smooth mouth feel during drinking, not only has smooth mouth feel of milk, but also has the faint scent of fermented milk. The fermented milk drink fortified with calcium has no elutriation, no delamination and no serious fat separation during the six-month quality guarantee period at normal temperature, the problems of protein flocculation and calcium precipitation caused by unstable protein in the fermented milk drink fortified with calcium are well solved, and the obtained product has good stability.

Description

technical field [0001] The invention relates to the field of fermented milk, in particular, the invention relates to a calcium content-enhanced fermented milk beverage and a production method thereof. Background technique [0002] The strains used in the production of fermented milk-containing beverages and lactic acid bacteria beverages include Lactobacillus bulgaricus, Streptococcus thermophilus and Bifidobacterium, etc., which can ferment glucose, fructose, galactose and lactose to produce lactic acid and a small amount of other substances respectively , these changes not only improve the original nutrition of milk, but also give the drink a special flavor. [0003] Fermented milk-containing drinks and lactic acid bacteria drinks are foods with good health functions. Cholesterol levels, inhibit toxins in the body, and delay the aging of the body. Especially for lactose-intolerant people who have symptoms such as bowel sounds, abdominal pain, and diarrhea after drinking ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/13A23C9/137
Inventor 刘华巴根纳赵六永孙远征马国文
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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