Liquid dairy product with edible colloidal particles

A technology for edible colloids and dairy products, applied in dairy products, milk preparations, applications, etc., can solve problems such as defects in taste and weak stability

Inactive Publication Date: 2011-07-20
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After in-depth research by the applicant, it was found that the combination of edible colloid and edible plant particles to make edible colloid particles can solve the existing problems of defective taste and weak stability

Method used

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  • Liquid dairy product with edible colloidal particles
  • Liquid dairy product with edible colloidal particles
  • Liquid dairy product with edible colloidal particles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0062] Embodiment 1 red bean grain modulation milk

[0063] Raw material standard:

[0064] Milk: protein ≥ 2.95%, fat ≥ 3.0%, non-fat milk solids ≥ 8.5%

[0065] White granulated sugar: in line with the national first-class standard.

[0066] Red Bean Granules:

[0067] 1. The particles are fresh and full

[0068] 2. The particle size is 2-8mm

[0069] The preparation method of the modulation milk of the present invention comprises the following steps:

[0070] 1) Take the material according to the following raw material formula (based on 1 ton):

[0071] a. Modified red bean milk:

[0072] 900.0 kg of milk, 60.0 kg of white sugar, 0.8 kg of glyceryl monostearate,

[0073] 0.3 kg of gelatin, 0.2 kg of carrageenan, 1.5 kg of microcrystalline cellulose,

[0074] 0.1 kg of gum arabic, 0.2 kg of pectin, 37 kg of red bean gum,

[0075] Red bean flavor 0.7 kg, milk flavor 0.3 kg.

[0076] b. Part of red bean jelly (calculated by mass percentage):

[0077] Sodium alginate...

Embodiment 2

[0089] Example 2 Modified milk with pineapple velvet

[0090] Milk: protein ≥ 2.95%, fat ≥ 3.0%, non-fat milk solids ≥ 8.5%

[0091] White granulated sugar: in line with the national first-class standard.

[0092] Pineapple velvet: solid content ≥ 60.0%;

[0093] 1. Fresh velvet;

[0094] 2. The length of pineapple fiber is 2-10mm, and the width is 0.2-1mm

[0095] The preparation method of the modulation milk of the present invention comprises the following steps:

[0096] 1) Take the material according to the following raw material formula (based on 1 ton):

[0097] a. Pineapple velvet milk:

[0098] Milk 880.0 kg, white sugar 63.0 kg, glyceryl monostearate 1.1 kg, diacetyl tartaric acid monoglyceride 0.3 kg, guar gum 0.3 kg, carrageenan 0.2 kg, gelatin 0.3 kg, xanthan gum 0.23 kg, pineapple velvet 23.0 kg, 17 kg of edible colloidal fiber, 0.8 kg of pineapple essence;

[0099] b. Edible colloidal fiber part (calculated by mass percentage):

[0100] Pectin 0.5%, white s...

Embodiment 3

[0112] Embodiment 3 Strawberry Colloidal Milk Beverage

[0113] Raw material standard:

[0114] Milk: protein ≥ 2.95%, fat ≥ 3.0%, non-fat milk solids ≥ 8.5%

[0115] White granulated sugar: in line with the national first-class standard.

[0116] Strawberry jam: solid content ≥ 45.0%;

[0117] making process:

[0118] 1) Take the material according to the following raw material formula (based on 1 ton):

[0119] a. Strawberry colloidal milk drink

[0120] 400.0 kg of milk, 20.0 kg of white sugar, 0.15 kg of acesulfame potassium,

[0121] Carboxymethylcellulose sodium 3.6 kg, citric acid 2.4 kg, lactic acid 1.8 kg,

[0122] 50 kg of strawberry gelatin, 0.5 kg of strawberry essence,

[0123] b. Strawberry colloidal part (calculated by mass percentage):

[0124] Konjac gum 0.2%, gelatin 0.25%, strawberry jam 25% g, white sugar 10.0%,

[0125] Purified water 69.55%;

[0126] 2) Ingredients 1: Put an appropriate amount of water into the sugar pot 1 to fully dissolve the ...

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PUM

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Abstract

The invention provides a liquid dairy product with edible colloidal particles. The liquid dairy product comprises the following raw material components in part by weight: 35 to 99 parts of milk, 1 to 20 parts of edible colloidal particle, 0.001 to 15 parts of sugar and/or sweetener, 0 to 0.25 part of acidity regulator, 0.1 to 1 part of stabilizer and 0.05 to 0.2 part of spice. The liquid dairy product has better mouthfeel compared with the conventional modified milk; the problem of stability of the edible colloidal particles in the liquid dairy product is solved by reasonably selecting the proportion of the various components; and the edible colloidal particles which are coated with food raw materials, new resource food, medicinal and edible homologous food and nutrients can be stably suspended in a liquid dairy product system.

Description

technical field [0001] The invention relates to a liquid dairy product, in particular to a liquid dairy product containing edible colloid particles. Background technique [0002] In recent years, the production of dairy products in my country has developed at an unprecedented speed, among which liquid dairy products have developed the most rapidly. Liquid dairy products occupy an important position in the food market due to their convenience to drink, long shelf life, variety of tastes and high nutritional value. With the improvement of people's living standards, consumers have higher and higher requirements for the form and taste of products. This year, drinks with edible particles such as fruit and vegetable particles, coconut particles, and grain particles have appeared on the market. Beverages are made by adding various edible particles that can provide a chewy taste on the basis of liquid feed liquid, so as to bring pleasant taste to consumers. This type of product has...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152A23C9/154A23C9/156A23C9/158
Inventor 孙涛李洪亮杜新解茂盛王美华魏晓军
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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