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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 of protein flocculation, influence the stability of milk protein and the like, and achieve the effects of high nutritional value, enhanced immunity and novel taste.

Active Publication Date: 2013-02-27
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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  • Fruit vinegar-containing milk beverage and preparation method thereof
  • Fruit vinegar-containing milk beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Embodiment 1, the milk beverage containing strawberry fruit vinegar and its preparation method

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

[0041] 2. Milk-based fermentation:

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

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

[0044] 3) Sterilization: Sterilize the homogenized material liquid above, and the sterilization requirement is 95±5°C / 300s;

[0045] 4) Cooling: Cool the sterilized feed liquid to 42±2°C;

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

Embodiment 2

[0055] Embodiment 2, milk beverage containing pineapple fruit vinegar and preparation method thereof

[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, appropriate amount of bacteria , the balance of water for ingredients.

[0057] 2. Milk-based fermentation:

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

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

[0060] 3) Sterilization: Sterilize the homogenized material liquid above, and the sterilization requirement is 95±5°C / 300s;

[0061] 4) Cooling: Cool the sterilized feed liquid to 42±2°C;

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

Embodiment 3

[0071] Embodiment 3, the milk beverage containing strawberry fruit vinegar and its preparation method

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

[0073] 2. Milk-based fermentation:

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

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

[0076] 3) Sterilization: Sterilize the homogenized material liquid above, and the sterilization requirement is 95±5°C / 300s;

[0077] 4) Cooling: Cool the sterilized feed liquid to 42±2°C;

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

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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, wherein the 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 invention relates to the field of liquid milk processing, in particular to a milk drink 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 health awareness, the development of dairy products has also entered a stage of rapid development. Product types, packaging, flavors and consumer nutritional requirements have all undergone dramatic changes. [0003] Lactic acid bacteria beverage is a product prepared by adding water, sugar solution, etc. to the emulsion obtained by cultivating and fermenting lactic acid bacteria from cow (goat) milk or reconstituted milk. [0004] Fruit vinegar is a kind of nutritious and flavorful brewed by modern biological technology with fruits, including apples, strawberries, grapes, bananas, pears, apricots, citrus, kiwi, watermelon...

Claims

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Application Information

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Patent Type & Authority Patents(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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