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Fat-free and sugar-free acid milk beverage and preparation method thereof

A milk beverage, sugar acid technology, applied in dairy products, food preparation, whey, etc.

Active Publication Date: 2011-03-30
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, acidic milk beverages on the market are mainly prepared by using fresh milk or whole milk powder, white sugar, stabilizers, etc. directly or after fermentation. The products mainly contain water, fat, protein, and sucrose, which cannot satisfy people's expectations Fat and Energy Reduction Intake Requirements

Method used

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  • Fat-free and sugar-free acid milk beverage and preparation method thereof
  • Fat-free and sugar-free acid milk beverage and preparation method thereof
  • Fat-free and sugar-free acid milk beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0061] Example 1: Grape-flavored fat-free sucrose-free yogurt drink

[0062] Formula: (calculated per 100g product)

[0063] Skimmed milk powder 2.14g, non-desalted whey powder 3.35g, FH9-CMC 0.2g, PGA 0.1g, sucrose fat 0.003g, tripolyglycerol monostearate 0.003g, sodium tripolyphosphate 0.004g, sodium citrate 0.006 gram, 0.015 grams of cyclamate, 0.01 grams of acesulfame potassium, 0.005 grams of sucralose, 0.0003 grams of neotame, 0.2 grams of lactic acid, 0.2 grams of citric acid monohydrate, 0.02 grams of malic acid, 0.01 grams of tartaric acid, 0.08 grams of grape essence, add water to 100 grams.

[0064] making process:

[0065] 1) Restoration of skimmed milk powder and whey powder: Add chemical water at 50°C to a sandwich insulation tank, start stirring at a low speed, then add the mixture of skimmed milk powder and whey powder, dissolve and hydrate for 30-40 minutes,

[0066] 2) Preparation of fixed dose: Add chemical water at 70°C to a chemical tank with high-speed...

Embodiment 2

[0071] Example 2: Green Apple flavored fat-free sucrose-free yogurt drink

[0072] Formula: (calculated per 100g product)

[0073] Skimmed milk powder 2.55g, whey powder 4.05g, HM pectin 0.27g, PGA 0.135g, monoglyceride (HLB=8.0) 0.004, tripolyglycerol monostearate 0.004g, sodium tripolyphosphate 0.012g, lemon 0.018g sodium cyclamate, 0.012g cyclamate, 0.008g acesulfame potassium, 0.004g sucralose, 0.00045g neotame, 0.2g lactic acid, 0.2g citric acid monohydrate, 0.02g malic acid, 0.01g tartaric acid, 0.08 apple essence grams, add water to 100 grams.

[0074] Preparation process is identical with embodiment 1 except following parameter:

[0075] In step 1), add 45 ℃ pure water;

[0076] In step 2), add pure water at 75°C;

[0077] In step 3), the homogenization temperature is 50° C., and the homogenization pressure is 100 bar;

[0078] The concentration of the acid solution prepared in step 4 is 5%.

[0079] Product testing index: protein 1.20%, pH: 4.15.

Embodiment 3

[0080] Example 3: Pomegranate fat-free sucrose-free yogurt drink

[0081] Formula: (calculated per 100g product)

[0082] Skim milk powder 2.77g, whey powder 4.35g, soybean polysaccharide 0.33g, PGA 0.165g, monoglyceride (HLB=8.0) 0.005g, sucrose fatty acid ester (SF-15) 0.005g, sodium tripolyphosphate 0.016g , sodium citrate 0.024g, cyclamate 0.009g, acesulfame potassium 0.006g, sucralose 0.003g, neotame 0.0006g, lactic acid 0.2g, citric acid monohydrate 0.2g, malic acid 0.02g, tartaric acid 0.01g, pomegranate Essence 0.08 grams, add water to 100 grams.

[0083] Preparation process is identical with embodiment 1 except following parameter:

[0084] In step 1), add 55 ℃ pure water;

[0085] In step 2), add 72 ℃ pure water;

[0086] In step 3), the homogenization temperature is 60° C., and the homogenization pressure is 90 bar;

[0087] The concentration of the acid solution prepared in step 4 is 4%.

[0088] Product testing indicators: protein 1.30%, pH: 4.20.

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Abstract

The invention relates to an acid milk beverage, in particular to a fat-free and sugar-free acid milk beverage and a preparation method thereof. The acid milk beverage has the following formulas according to the protein content: 2.130g-3.175g of defatted milk powder, 3.3g-5g of salted whey powder, 0.3g-0.5g of compound stabilizer, 0.05g-0.01g of compound emulsifying agent, 0.01g-0.04g of compound buffer salt, 0.0186g-0.0373g of sweetener, 0.3225g-0.43g of acidity regulator, 0.01-0.1g of spices and the balance of water. From the formula, the product does not contain fat and sugar, and the protein stability is similar to the product containing fat and sugar on the market; and from the taste, in the product, the sweetener can replace cane sugar without containing energy, and the taste is similar to the product containing fat and sugar on the market.

Description

technical field [0001] The invention relates to an acid milk drink, in particular to a fat-free and sugar-free yogurt drink and a preparation method thereof. Background technique [0002] At present, people's consumption concepts are constantly changing, and their health awareness is getting stronger and stronger. During the diet process, they realize the importance of low-fat, low-sugar, low-energy, rich in functional nutritional protein and cholesterol-free foods, especially in terms of fat and energy intake. , hoping to reduce fat intake and avoid excessive intake of energy. [0003] At present, the main components of the formula of common sugar-containing and fat-containing yogurt drinks on the market are as follows: (each component contained in each 100g product): [0004] Milk (or reconstituted milk powder): 33.5-40 grams, [0005] White sugar: 1-5 grams, [0006] Stabilizer: 0.2-0.6 grams, [0007] Emulsifier: 0.01~0.02 grams, [0008] Buffer salt: 0.02~0.03 gram...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C21/00A23C21/06A23L1/29A23L1/236A23L27/30A23L33/00
Inventor 李伟孙云峰巴根纳
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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