Fruit vinegar-contained acidic milk drink and preparation method thereof

A technology of sour milk and fruit vinegar, applied in dairy products, milk preparations, applications, etc., can solve problems affecting milk protein stability, protein flocculation, etc., and achieve enhanced anti-immunity, high nutritional value, smooth and refreshing taste Effect

Active Publication Date: 2014-04-16
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] Therefore, fruit vinegar is added in dairy products, both can have the nutrition of milk, can play the health care function of fruit vinegar again, but there are many difficulties in adding fruit vinegar in flavored milk, because the acetic acid contained in the fruit vinegar and apple ferment Various substances such as products will affect the stability of milk protein and cause protein flocculation. Therefore, how to maintain the stability of nutrients and have a good taste and flavor is also a difficulty to be overcome when adding fruit vinegar to seasoned milk.

Method used

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  • Fruit vinegar-contained acidic milk drink and preparation method thereof
  • Fruit vinegar-contained acidic milk drink and preparation method thereof
  • Fruit vinegar-contained acidic milk drink and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The sour milk drink formula of the present embodiment is (in terms of one ton of product):

[0038] Skimmed milk powder 6.5 kg

[0039] 40kg white sugar

[0040] Soybean polysaccharide 2.5 kg

[0041] Pectin 0.5 kg

[0042] Citric acid monohydrate 3.0 kg

[0043] Lactic acid 0.5 kg

[0044] Sodium citrate 0.7 kg

[0045] Fruit vinegar 40kg

[0046] Food flavor 1.1 kg

[0047] water balance.

[0048] The product characteristics of the acidic milk drink containing fruit vinegar in this embodiment are: the protein content is about 0.2%, and the sucrose content is about 4%. The viscosity of the milk of the product is about 1-1.5 centipoise (Brookfield LVDV-III type 0 rotor, 15 rpm, room temperature 25° C.). When drinking, the product tastes refreshing and smooth, sweet and sour, with frankincense taste of milk, strong aroma of fruit juice and aroma of vinegar. The system of fruit vinegar and milk is relatively evenly mixed. After testing, the acid milk drink conta...

Embodiment 2

[0050] The sour milk drink formula of the present embodiment is (in terms of one ton of product):

[0051] Skimmed milk powder 1.5kg

[0052] 40kg white sugar

[0053] Soybean Polysaccharide 4.0kg

[0054] Pectin 2.0 kg

[0055] Citric acid monohydrate 0.5 kg

[0056] Lactic acid 0.5 kg

[0057] Sodium citrate 0.1 kg

[0058] Fruit vinegar 100kg

[0059] Food flavor 1.1 kg

[0060] water balance.

[0061]The product characteristics of the acidic milk drink containing fruit vinegar in this embodiment are: the protein content is about 0.05%, and the sucrose content is about 4%. The viscosity of the milk of the product is about 1-1.5 centipoise (Brookfield LVDV-III type 0 rotor, 15 rpm, room temperature 25° C.). When drinking, the product tastes refreshing and smooth, sweet and sour, with frankincense taste of milk, strong aroma of fruit juice and aroma of vinegar. The system of fruit vinegar and milk is relatively evenly mixed. After testing, the acid milk drink contai...

Embodiment 3

[0063] The sour milk drink formula of the present embodiment is (in terms of one ton of product):

[0064] Skimmed milk powder 5.0 kg

[0065] 40kg white sugar

[0066] Soybean Polysaccharide 2.0kg

[0067] Pectin 1.0 kg

[0068] Citric acid monohydrate 1.0 kg

[0069] Lactic acid 2.0 kg

[0070] Sodium citrate 1.0 kg

[0071] Fruit vinegar 70kg

[0072] Food flavor 1.1 kg

[0073] water balance.

[0074] The product characteristics of the acidic milk drink containing fruit vinegar in this embodiment are: the protein content is about 0.16%, and the sucrose content is about 4%. The viscosity of the milk of the product is about 1-1.5 centipoise (Brookfield LVDV-III type 0 rotor, 15 rpm, room temperature 25° C.). When drinking, the product tastes refreshing and smooth, sweet and sour, with frankincense taste of milk, strong aroma of fruit juice and aroma of vinegar. The system of fruit vinegar and milk is relatively evenly mixed. After testing, the acid milk drink conta...

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Abstract

The invention relates to the field of liquid milk treatment, in particular to a fruit vinegar-contained acidic milk drink and a preparation method thereof. Based on 100 parts by weight of raw materials of flavored milk, the fruit vinegar-contained acidic milk drink of the invention is prepared from the following components in parts by weight: 4-10 parts of fruit vinegar, 0.02-0.5 part of lactoprotein, 0.2-0.6 part of thickener and the balance of acidity regulator, wherein the thickener is prepared from the following components in parts by weight: 0.15-0.4 part of soybean polysaccharide and 0.05-0.2 part of pectin, and the acidity regulator is prepared from the following components in parts by weight: 0.05-0.3 part of citric acid monohydrate, 0.05-0.2 part of lactic acid and 0.01-0.1 part of sodium citrate. The fruit vinegar-contained acidic milk drink of the invention combines milk and fruit vinegar, not only has the milk nutrition, but also has important health function; and the prepared acidic milk drink avoids creaming and whey precipitation in shelf life and has the advantages of normal flavor and long shelf life.

Description

technical field [0001] The invention relates to the field of liquid milk processing, in particular to an acid milk drink containing fruit vinegar and a preparation method thereof. Background technique [0002] The world's population is aging, and improving human health, enhancing the body's immunity and anti-aging capabilities has become a topic of human concern. With the improvement of economic level and quality of life, people's demand for food has changed from subsistence type to nutrition and health care type, and health food is being paid more and more attention in the world. According to industry experts' prediction, in the next 10 years, human beings will use advanced technology, technology, raw materials and international standards to produce better flavor, higher quality and newer drinks. [0003] As a traditional food, vinegar has been developed into flavored vinegar or drinking vinegar. They have the effects of appetizing and invigorating the spleen, sobering up...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/152
Inventor 孙超巴根纳樊启程付永刚张丽媛
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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