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Acid liquid dairy product with low energy and preparation method thereof

A dairy product and low-energy technology, applied in dairy products, milk preparations, applications, etc., can solve problems such as the inability to achieve sucrose taste, flavor, impure sweetness, and bad aftertaste, and achieve stability and improve product taste , Production cost reduction, energy reduction effect

Active Publication Date: 2011-07-20
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But practice has proved that the use of sweeteners cannot achieve the taste and flavor of sucrose after all.
[0007] Sweeteners are more and more used in the dairy industry, but with the increase in the application of sweeteners, their disadvantages are becoming more and more prominent, mainly manifested in the thin taste of the product, impure sweetness, and bad aftertaste, etc. , in contrast, consumers pay more and more attention to the pure taste of food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Embodiment 1, low-energy sour milk drink (recipe is calculated in 1 ton)

[0035] Milk: 350.0 kg;

[0036] Sucrose: 15.0 kg;

[0037] Neotame: 0.2 kg;

[0038] Sucrose taste agent: 0.03 kg;

[0039] Strawberry juice: 1.0 kg;

[0040] Apple juice: 4.0 kg;

[0041] Stabilizer: 5.0 kg;

[0042] Lactic acid: 0.6 kg;

[0043] Citric acid: 2.4 kg;

[0044] Sodium citrate: 0.1 kg;

[0045] Purified water up to: 1000 kg.

[0046] Raw material standard:

[0047] Milk: protein ≥ 2.95%, fat ≥ 3.0%, non-fat milk solids ≥ 8.5% (this index and standard are the national standards and industry standards for milk well known in the art).

[0048] Sucrose: in line with national first-level standards.

[0049] Pure water meets national standards.

[0050] making process:

[0051] 1. Dissolve the lactic acid and citric acid with a ratio of 1:4 in water. The amount of water used is 10 times the amount of lactic acid and citric acid. After fully dissolving, set aside;

[0052] 2. ...

Embodiment 2

[0062] Embodiment 2, low-energy sour milk drink (recipe is calculated in 1 ton)

[0063] Milk: 500.0 kg;

[0064] Sucrose: 30.0 kg;

[0065] Acesulfame K: 0.2 kg;

[0066] Aspartame: 0.2 kg;

[0067] Sucrose taste agent: 0.05 kg;

[0068] Lemon juice: 1.0 kg;

[0069] Pineapple juice: 4.0 kg;

[0070] Stabilizer: 8.0 kg;

[0071] Lactic acid: 0.2 kg;

[0072] Citric acid: 0.8 kg;

[0073] Sodium citrate: 0.5 kg;

[0074] Purified water up to: 1000 kg.

[0075] Raw material standard:

[0076] Milk: protein ≥ 2.95%, fat ≥ 3.0%, non-fat milk solids ≥ 8.5% (this index and standard are the national standards and industry standards for milk well known in the art).

[0077] Sucrose: in line with national first-level standards.

[0078] Pure water meets national standards.

[0079] The preparation process is the same as in Example 1.

[0080] The low-energy acidic milk drink of this embodiment has a protein content of about 1.5%, a protein content of about 1.5%, a fat co...

Embodiment 3

[0081] Embodiment 3, low-energy sour flavored milk (recipe is calculated in 1 ton)

[0082] Milk: 800.0 kg;

[0083] Sucrose: 40.0 kg;

[0084] Acesulfame K: 0.3 kg;

[0085] Aspartame: 0.3 kg;

[0086] Sucrose taste agent: 0.04 kg;

[0087] Lemon juice: 1.0 kg;

[0088] Pineapple juice: 4.0 kg;

[0089] Stabilizer: 15.0 kg;

[0090] Lactic acid: 0.4 kg;

[0091] Citric acid: 1.6 kg;

[0092] Sodium citrate: 0.3 kg;

[0093] Purified water up to: 1000 kg.

[0094] Raw material standard:

[0095] Milk: protein ≥ 2.95%, fat ≥ 3.0%, non-fat milk solids ≥ 8.5% (this index and standard are the national standards and industry standards for milk well known in the art).

[0096] Sucrose: in line with national first-level standards.

[0097] Pure water meets national standards.

[0098] The preparation process is the same as in Example 1.

[0099] The protein content of the low-energy acid flavored milk of this embodiment is about 2.4%, the fat content is about 2.7%, and ...

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Abstract

The invention relates to the field of processing dairy products, in particular relating to an acid liquid dairy product with low energy and a preparation method thereof. The acid liquid dairy product with low energy is prepared from the following raw materials in parts by weight: 30-80 parts of milk, 0.5-1.5 parts of stabilizing agent, 0.02-0.06 part of sweetener, 1.5-4.0 parts of cane sugar, 0.002-0.007 part of cane sugar taste agent and 0.1-0.3 part of acidity regulator, wherein the stabilizing agent comprises a thickening agent and an emulsifying agent. According to the invention, by meansof optimization of the sweetener and control on the addition amount of the cane sugar taste agent, the problem that the taste and flavor of the cane sugar can not be realized all the time when the sweetener is added in the prior art is preferably solved, so that the additive amount of the cane sugar is reduced, and the energy brought by the cane sugar also can be lowered.

Description

technical field [0001] The invention relates to the field of dairy product processing, in particular, the invention relates to an acidic liquid dairy product with low energy and a preparation method thereof. Background technique [0002] Throughout the world we live in, one of the salient features of major changes in human society is: the high development of the food industry and the major adjustment of people's dietary structure. Ingesting food is a kind of enjoyment, and this is what the so-called gourmet means. Food must first satisfy people's sensory stimulation and eating quality, so the food becomes better and better, which naturally brings about several major changes in the food industry: (1) the dietary fiber content in food is getting less and less; 2) The use of sucrose and fat is increasing. At the same time, it has also brought great confusion and worry to people. The incidence of obesity, hyperlipidemia, diabetes, coronary heart disease and other diseases rema...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/154
Inventor 马国文巴根纳赵六永刘华孙远征周名桥
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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