Eureka AIR delivers breakthrough ideas for toughest innovation challenges, trusted by R&D personnel around the world.

Red date fermented milk product and preparation method thereof

A technology for fermented dairy products and red dates, applied in dairy products, milk preparations, applications, etc., can solve the problem of single flavor of fermented milk, and achieve the effect of making up for the single flavor

Inactive Publication Date: 2012-04-04
JIANGSU JUNLEBAO DAIRY
View PDF0 Cites 7 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to overcome the problem of single flavor of fermented milk and endow fermented milk with more flavor and nutritional value, the present invention provides a fermented jujube-flavored jujube-flavored milk product, so that fermented milk has more nutritional and health value

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Raw milk treatment: Inspect the raw milk according to GB6914-86 "Fresh Milk Purchasing Standard", filter it with a 100-mesh sieve, and use a centrifuge to remove impurities; then, after heating, cool it down to 4°C to 6°C for later use.

[0022] (2) Blending: the milk obtained in step 1 is used to dissolve auxiliary materials with milk before homogenization, that is, white sugar, pectin, and jujube juice are added to the milk while stirring, fully dissolved and mixed.

[0023] (3) Heat the prepared milk to 55-60°C, homogenize: the homogenization pressure is 15Mpa-20Mpa, then sterilize at a temperature of 95-97°C for 300 seconds; then cool down to 38°C-43°C.

[0024] (4) Fermentation: Add Lactobacillus bulgaricus to the milk liquid for fermentation, the fermentation temperature is 38-43°C, the fermentation time is 4-6 hours, until the acidity reaches 75-85. Stir after T to break the emulsification and stop the fermentation;

[0025] (5) Cooling and canning: After th...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a red date fermented milk product and a preparation method thereof, belonging to a fermented milk product. The red date fermented milk product is prepared by blending, homogenizing, sterilizing, cooling and fermenting the following raw materials in parts by weight: 300-950 parts of raw milk, 50-500 parts of red date juice, 1-100 parts of sweetening agent, 0-700 parts of water, 1-20 parts of leaven and 2-10 parts of pectin. The invention has the beneficial effects: the red date fermented milk product can be endowed with the flavor of fermented milk red dates, and the defect of single fermented milk flavor is overcome; and moreover, the nutritional ingredients of red dates and the nutritional ingredients of fermented milk complement, so that the fermented milk has higher nutritional health-care value.

Description

technical field [0001] The invention relates to a fermented milk product, in particular to a jujube fermented milk product and a preparation method thereof. Background technique [0002] Fermented milk refers to the general term for a class of products obtained by fermenting lactose in milk with microorganisms. Fermented milk production is a biotransformation process in which milk is used as the base material to ferment lactose to produce lactic acid; although certain flavor substances are produced during the fermentation process, the flavor is mainly milky and sour; overall, the flavor is relatively simple , can not meet the requirements of consumers in general. Jujube is rich in a variety of amino acids, vitamins and minerals necessary for the human body, and also rich in cyclic adenosine monophosphate (CAMP), cyclic guanosine monophosphate (CGMP), fructose, oligosaccharide flavonoids, triterpenoids, etc. , has a variety of health functions. Among them, cyclic adenosine...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133
Inventor 朱宏吕加平王世杰王西朴
Owner JIANGSU JUNLEBAO DAIRY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com