Fermented milk-containing drink and preparation method thereof

A milk-containing beverage and fermented technology, which is applied in the direction of dairy products, milk preparations, applications, etc., can solve problems such as difficulty in uniform suspension, and difficulty in making fermented milk-containing beverages containing fruit and vegetable particles, so as to meet nutritional needs, Extensive market and development prospects, strong chewing effect

Active Publication Date: 2013-03-20
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0014] The technical problem to be solved by the present invention is to overcome the defect that it is difficult to make a fermented milk-containing beverage containing fruit and vegetable particles because the fruit and vegetable particles are difficult to uniformly suspend in the fermented milk-containing beverage. Strict screening of the ratio provides a fermented milk-containing beverage and a preparation method thereof. The milk-containing beverage contains fruit and vegetable particles, and the fruit and vegetable particles can be evenly suspended in the milk-containing beverage, and has good taste, nutritional value and wide range market prospect

Method used

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  • Fermented milk-containing drink and preparation method thereof
  • Fermented milk-containing drink and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Embodiment 1, the fermented milk beverage of papaya granule

[0044] 1. The formula of fermented milk beverage is as follows (calculated by 1 ton):

[0045] Yogurt: 380.0 kg

[0046] Fruit and vegetable pellets: papaya pellets (3×3×3mm) 80.0 kg,

[0047] Sweetening substances: white sugar 80.0 kg, acesulfame potassium 0.1 kg

[0048] Stabilizer: 0.5 kg of gellan gum, 2.5 kg of sodium carboxymethylcellulose, 1.2 kg of glyceryl monostearate,

[0049] Acidity regulator: citric acid 1.5 kg,

[0050] Edible essence: papaya essence 0.5 kg,

[0051] Purified water: 453.7 kg

[0052] Two, the preparation method of fermented milk beverage:

[0053] 1. Prepare yogurt: sterilize the milk, cool it to 42°C, add lactic acid bacteria to ferment, and cool the yogurt to below 20°C after the titrated acidity of the yogurt reaches 70°T, and control the titrated acidity of the yogurt within the range of 70-110°T;

[0054] 2. Pretreatment of fruit and vegetable particles

[0055] P...

Embodiment 2

[0066] Embodiment 2, fermented milk-containing beverage containing yellow peach particles

[0067] 1. The formula of fermented milk beverage is as follows (calculated by 1 ton):

[0068] Yogurt: 380.0 kg,

[0069] Fruit and vegetable granules: yellow peach granules (3×3×5mm) 100.0 kg,

[0070] Sweet substances: 60.0 kg of white sugar, 60.0 kg of fructose syrup,

[0071] Thickener: 0.4 kg of gellan gum, 2.0 kg of sodium carboxymethylcellulose, 0.4 kg of pectin,

[0072] Acidity regulator: citric acid 2 kg,

[0073] Edible essence: 0.5 kg of yellow peach essence,

[0074] Purified water: 394.7 kg.

[0075] Two, the preparation method of fermented type milk beverage is the same as embodiment 1.

[0076] The technical indicators of the fermented milk beverage made are as follows:

[0077] Protein: 1.10%, Fat: 1.18%, Acidity: 55°T.

[0078] 3. Detection of fruit particle distribution of fermented milk beverage:

[0079] The detection method is the same as in Example 1. Th...

Embodiment 3

[0083] Embodiment 3, fermented milk-containing beverage containing aloe particles

[0084] 1. The formula of fermented milk beverage is as follows (calculated by 1 ton):

[0085] Yogurt: 400.0 kg,

[0086] Fruit and vegetable granules: aloe vera granules (3×4×4mm) 100.0 kg,

[0087] Sweetening substances: white sugar 80.0 kg, aspartame 0.1 kg,

[0088] Thickener: 0.5 kg of gellan gum, 2.5 kg of pectin,

[0089] Acidity regulator: citric acid 1.5 kg,

[0090] Edible essence: 0.7 kg of aloe vera essence,

[0091] Purified water: 414.7 kg.

[0092] Two, the preparation method of fermented milk beverage:

[0093] 1. Prepare yogurt: sterilize the milk, cool it to 42°C, add lactic acid bacteria to ferment, and cool the yogurt to below 20°C after the titrated acidity of the yogurt reaches 70°T, and control the titrated acidity of the yogurt within the range of 70-110°T;

[0094] 2. Pretreatment of fruit and vegetable particles

[0095] Put the fruit and vegetable granules in...

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Abstract

The invention discloses a fermented milk-containing drink, which is characterized in that: each 100g of fermented milk-containing drink comprises the following components by weight: 35 to 65g of yoghurt, 1 to 20g of fruit and vegetable granules, 0.01 to 15g of sweet substance, 0.1 to 1g of stabilizer and the balance of water, wherein the stabilizer is a thickening agent or a mixture of a thickening agent and an emulsifying agent; and the thickening agent is gellan at least. The invention also discloses a preparation method for the fermented milk-containing drink. The invention overcomes the defects that the fruit and vegetable granules are difficult to uniformly suspend in the fermented milk-containing drink and the fermented milk-containing drink containing the fruit and vegetable granules is difficult to prepare, and provides a fermented milk-containing drink containing the fruit and vegetable granules, wherein the fruit and vegetable granules can be uniformly suspended in the milk-containing drink, and the fermented milk-containing drink containing the fruit and vegetable granules has good mouthfeel, high nutritional value and wide market prospect.

Description

technical field [0001] The invention relates to a fermented milk beverage and a preparation method thereof. Background technique [0002] In recent years, the dairy beverage market has developed rapidly. At present, milk-containing beverages on the market are mainly divided into two types: formulated milk-containing beverages and fermented milk-containing beverages. In contrast, there are more varieties of formulated milk-containing beverages, occupying a larger market share. However, with the improvement of people's living standards in our country, great changes have taken place in people's consumption needs. The requirements for food nutrition and taste are higher than ever before, and the traditional formulated milk-containing beverages can no longer meet the needs of consumers. Fermented milk-containing beverages use milk or dairy products as raw materials, and add water, white sugar and (or) sweeteners, sour agents, fruit juices, etc. A prepared drink. Since the fer...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/133
Inventor 周杰周凌华王荫榆郭本恒何楚莹徐致远应杰沈玲张红发李静
Owner BRIGHT DAIRY & FOOD CO LTD
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