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Fruit vinegar-containing milk beverage and preparation method thereof

A technology for milk beverage and fruit vinegar, which is applied to the field of milk beverage containing fruit vinegar and its preparation, can solve the problems affecting the stability of milk protein, protein flocculation, etc. Effect

Active Publication Date: 2011-06-01
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0014] Therefore, fruit vinegar is added in dairy products, both can have the nutrition of milk, can play again the health care function of fruit vinegar, but there are many difficulties in adding fruit vinegar in the milk drink, because the acetic acid etc. Substances 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 milk drinks.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Example 1. Milk beverage containing strawberry vinegar and its preparation method

[0040] 1. Formula: 30% milk for ingredients, 9% white sugar, 0.08% pectin, 2% carboxymethyl cellulose (CMC) 0.6% strawberry fruit vinegar, appropriate amount of strawberry flavor, appropriate amount of bacteria, and the remaining amount of water for ingredients.

[0041] 2. Milk-based fermentation:

[0042] 1) Raw milk: Choose high-quality, safe and qualified fresh milk as the main raw material for standardization;

[0043] 2) Ingredients: The raw milk is heated to 65°C for homogenization, and the homogenization pressure is 18-200Bar;

[0044] 3) Sterilization: sterilize the above-mentioned homogenized material liquid, and the sterilization requirement is 95±5℃ / 300s;

[0045] 4) Cooling: Cool the sterilized material liquid to 42±2℃;

[0046] 5) Inoculation and fermentation: Add the compound strains (mixed strains of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus and ...

Embodiment 2

[0055] Embodiment 2. Milk beverage containing pineapple fruit vinegar and its preparation method

[0056] 1. Formula: 35% milk for ingredients, 11% white sugar, 0.2% pectin, 0.3% carboxymethyl cellulose (CMC), 0.05% propylene glycol alginate (PGA), 3.0% pineapple fruit vinegar, proper amount of strain , The remaining amount of water for ingredients.

[0057] 2. Milk-based fermentation:

[0058] 1) Raw milk: Choose high-quality, safe and qualified fresh milk as the main raw material for standardization;

[0059] 2) Ingredients: The raw milk is heated to 65°C for homogenization, and the homogenization pressure is 18-200Bar;

[0060] 3) Sterilization: sterilize the above-mentioned homogenized material liquid, and the sterilization requirement is 95±5℃ / 300s;

[0061] 4) Cooling: Cool the sterilized material liquid to 42±2℃;

[0062] 5) Inoculation and fermentation: Add the compound strains (mixed strains of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus and B...

Embodiment 3

[0071] Embodiment 3 Milk beverage containing strawberry fruit vinegar and preparation method thereof

[0072] 1. Formula: 45% milk for ingredients, 13% white sugar, 0.5% carboxymethyl cellulose (CMC), 0.2% propylene glycol alginate (PGA), 3% strawberry vinegar, appropriate amount of strawberry flavor, appropriate amount of bacteria, Water balance for ingredients.

[0073] 2. Milk-based fermentation:

[0074] 1) Raw milk: Choose high-quality, safe and qualified fresh milk as the main raw material for standardization;

[0075] 2) Ingredients: The raw milk is heated to 65°C for homogenization, and the homogenization pressure is 18-200Bar;

[0076] 3) Sterilization: sterilize the above-mentioned homogenized material liquid, and the sterilization requirement is 95±5℃ / 300s;

[0077] 4) Cooling: Cool the sterilized material liquid to 42±2℃;

[0078] 5) Inoculation and fermentation: Add the compound strains (mixed strains of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus aci...

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Abstract

The invention relates to the field of liquid milk processing, in particular to fruit vinegar-containing milk beverage and a preparation method thereof. Based on the total amount of 100 weight parts, the fruit vinegar-containing milk beverage comprises the following raw materials in part by weight: 30 to 50 parts of milk, 2 to 4 parts of fruit vinegar, 0.008 to 0.01 part of lactic acid bacteria starter, and a thickener comprising two or all of 0.08 to 0.3 weight parts of pectin, 0.3 to 0.6 weight parts of carboxymethyl cellulose and 0.05 to 0.2 weight part of propylene glycol alginate, whereinthe pectin is a purchased product, and has the sugar content of 12 to 16 percent and the acid content of 3.5 to 6 percent. The fruit vinegar-containing milk beverage realizes the combination of the milk and the fruit vinegar, is not remarkably demixed and of normal flavor in shelf life, and has a long quality guarantee period.

Description

Technical field [0001] The present invention relates to the field of liquid milk processing, in particular, the present invention relates to a milk beverage containing fruit vinegar and a preparation method thereof. Background technique [0002] Dairy products are an important part of the food industry and one of the fastest growing food industries in my country. With the improvement of people's life and health awareness, the development of dairy products has also entered a stage of rapid development. The types of products, packaging, tastes and consumers' nutritional requirements have all undergone tremendous changes. [0003] Lactic acid bacteria beverage is a product prepared by adding water, sugar liquid, etc. to an emulsion prepared from cow (goat) milk or reconstituted milk through lactic acid bacteria culture and fermentation. [0004] Fruit vinegar is a nutritious and flavorful brewed with fruits, including apples, strawberries, grapes, bananas, pears, apricots, citrus, kiw...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152
Inventor 尹小静胡海龙杨美清张海斌
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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