Liquid state dairy product for health care and production method thereof
A dairy product, liquid technology, applied in the field of liquid flavored milk and milk beverages, can solve the problem of not being able to eat every day, and achieve the effects of rich aroma, lower blood lipids, and rich nutrition
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Embodiment 1
[0079] Embodiment 1. The preparation of liquid milk product for health care
[0080] Unless otherwise stated, the percentages and percentages shown herein are the ratios of the indicated ingredients to the total weight of the final liquid dairy product.
[0081] The technology of adding water and precooking will ripen black soybean powder with a total weight of 10 weight ‰ of liquid dairy products, sealwort powder with 5 weight ‰, and yam powder with 5 weight ‰: pour black soybean powder into 10 times the weight of water, and boil it Cook for 25 minutes. The cured black soybean powder solution is uniformly dispersed without cohesion or formation of lumps. Pour sealwort powder and yam powder into water 10 times its weight, and boil for 25 minutes in a boiling state. After aging, the mixed solution of sealwort powder and yam powder is uniformly dispersed without cohesion or small lumps.
[0082]Gellan gum, carrageenan, 0.5 weight ‰ of sucrose ester, 0.5 weight ‰ of glyceryl m...
Embodiment 2
[0092] Embodiment 2. The preparation of liquid milk product for health care
[0093] Prepare the liquid milk product for health care according to the method of Example 1, the difference is that the content of gellan gum is 2.0 weight ‰, the content of carrageenan is 0.2 weight ‰, and the black soybean powder shown in Table 5: Polygonatum powder: the weight ratio of Chinese yam powder is adopted and particle size, the total weight of black soybean powder, sealwort powder and Chinese yam powder is 25.0 weight ‰ of the liquid dairy product. The resulting product was evaluated for aroma and mouthfeel, and the results are shown in Table 5.
[0094] Aroma and mouthfeel of the product in table 5
[0095]
[0096]
[0097] ** Black soybean powder: sealwort powder: weight ratio of yam powder
[0098] *** Particle size of black soybean powder, sealwort powder and yam powder
[0099] The evaluation standard of aroma is: randomly select 10 healthy people, and rate the aroma of ...
Embodiment 3
[0102] Embodiment 3. the preparation of liquid milk product for health care
[0103] The method steps are the same as in Example 1, except that the ingredients are: 600% by weight of skim milk, 0.8% by weight of sucrose fatty acid ester, 0.8% by weight of glyceryl monostearate, 8.0% by weight of black soybean powder, and 4.0% by weight of sealwort powder ‰, 4.0 weight ‰ of yam powder, 2.0 weight ‰ of polydextrose, 1.0 weight ‰ of food flavoring, and gellan gum and another kind of thickener shown in Table 6, the balance of purified water, the sum of each component is 100% by weight .
[0104] Table 6. Effect of thickener on product stability
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[0106]
[0107] The product characteristics of the liquid dairy product for health care in this embodiment are: the fat content is about 0.3% by weight, the protein content is about 3.0% by weight, the solid content of non-fat milk is about 8% by weight, and the sucrose content is 0. The milk of the product has a viscosit...
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