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Cheese-flavored milk beverage and preparation method thereof

A milk-containing beverage and flavor technology is applied in the field of cheese-flavored milk-containing beverages and the preparation thereof, which can solve the problems such as difficulty in solving the problem of lactose content, and achieve the effects of enriching the varieties of milk-containing beverages, balanced nutrition, easy absorption and good stability.

Active Publication Date: 2013-07-31
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the lactose in it makes some lactose-intolerant people unacceptable, especially neutral milk-containing beverages, it is difficult to solve the problem of lactose content

Method used

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  • Cheese-flavored milk beverage and preparation method thereof
  • Cheese-flavored milk beverage and preparation method thereof
  • Cheese-flavored milk beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Example 1: Cheese-flavored formulated milk-containing beverage (cheddar flavor) and its production method

[0035] 1. Cheese-flavored formulated milk-containing beverage (cheddar flavor) formula (g / kg):

[0036] Cheddar cheese 20 (10 months mature),

[0037] Whole milk protein powder (85% protein content) 6,

[0038] anhydrous butter 4,

[0039] Buffer salt 2.0 (sodium citrate 1.40, disodium hydrogen phosphate 0.40, sodium tripolyphosphate 0.20),

[0040] Stabilizer 5.0 (gelatin 1.5, locust bean gum 1, pectin 1, sodium alginate 1, monoglyceride 0.5),

[0041] Sweetener 80 (sucrose 65, fructose syrup 15),

[0042] Citric acid 0.5

[0043] Potable water balance.

[0044] 2. Production method:

[0045] (1) Raw material inspection and standardization: The raw material is stored in a freezer at -16 to -18°C, frozen for use, and the fat, protein and dry matter indicators of the raw cheese are obtained through physical, chemical, microbiological and sensory tests. Chedda...

Embodiment 2

[0055] Embodiment 2: Cheese-flavored formulated milk-containing beverage (fermented cream flavor) and its preparation method

[0056] 1. Cheese-flavored milk beverage (fermented cream flavor) formula (g / kg):

[0057] Cream Cheese 25, Mozzarella 8,

[0058] Whole milk protein powder (85% protein content) 6.5,

[0059] Anhydrous cream 1,

[0060] Buffer salt 1.00 (sodium citrate 0.65, disodium hydrogen phosphate 0.25, sodium hexametaphosphate 0.10),

[0061] Stabilizer 5.0 (gellan gum 1.5, gum arabic 1, pectin 1, sodium alginate 1, sucrose ester 0.5),

[0062] Sweetener 65 (sucrose 50, fructose syrup 15),

[0063] Lactic acid 0.4,

[0064] Potable water balance.

[0065] 2. Production method:

[0066] Cut the cream cheese into 5cm when removing the topping 3 Except the square of size, other manufacturing methods are as identical with implementing example 1.

[0067] Routine physical and chemical testing was carried out on the product in this implementation, and it was f...

Embodiment 3

[0069] Embodiment 3: Cheese-flavored formulated milk-containing beverage (mold cheese type) and its preparation method

[0070] 1. Cheese-flavored formulated milk beverage (mold cheese type) formula (g / kg):

[0071] Camembert 15 (12 months mature), blue cheese 5 (6 months mature),

[0072] Whey protein powder (80% protein content) 6.3,

[0073] anhydrous butter 3,

[0074] Buffer salt 1.0 (sodium citrate 0.70, sodium dihydrogen phosphate 0.20, trisodium phosphate 0.10),

[0075] Stabilizer 5.0 (gelatin 1.0, gellan gum 2.5, pectin 1, propylene glycol fatty acid ester 0.5),

[0076] Sweetener 30 (sucrose 30),

[0077] Lactic acid 0.4,

[0078] Camembert Cheese Flavor 0.1,

[0079] Potable water balance.

[0080] 2. Production method:

[0081] (1) Raw material inspection and standardization: Raw materials are stored in a freezer at -16°C and frozen for use. Through physical, chemical, microbiological and sensory tests, the fat, protein and dry matter indicators of the raw...

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Abstract

The invention relates to the field of dairy product processing, in particular to a cheese-flavored milk beverage and a preparation method thereof. The cheese-flavored milk beverage, which is based on 1000 parts by weight of materials, consists of 20 to 80 parts by weight of natural cheese, 1 to 10 parts by weight of albumen powder, 1 to 10 parts by weight of anhydrous butter, 1 to 10 parts by weight of buffer salt, 0.1 to 5 parts by weight of stabilizing agent, 0.2 to 1.8 parts by weight of edible organic acid, 30 to 80 parts by weight of sweetener and the balance water. The cheese-flavored milk beverage has the characteristics of good stability, little lactose, mild and unique flavor, smooth and rich taste and balanced and easy-to-absorb nutrition, and keeps a good nutritional health-care function and a broad market value. The successful development of the cheese-flavored milk beverage is significant in enriching milk beverage varieties, perfecting the nutritional ingredients of the milk beverages and broadening the way of eating cheese, and widens the ideas for the enrichment of milky beverage varieties and the eating of natural cheese.

Description

technical field [0001] The invention relates to the field of dairy processing, in particular to a cheese-flavored milk-containing beverage and a preparation method thereof. Background technique [0002] Cheese is a nutritious dairy product. After a series of processes such as fermentation and maturation, its protein, fat and residual carbohydrates are decomposed, which is easier for the human body to absorb. Its nutritional value is higher than that of ordinary dairy products. It is known as "milk gold". ", and its unique flavor is also favored by cheese lovers. But its strong flavor and high price make it difficult for Asian consumers to accept. Japan and South Korea have successively launched cheese beverage products, which can meet consumers' demand for cheese, and have a soft and fresh flavor, which is relatively popular in the market, but unfortunately, they are basically acidic milk beverages, and there is a lack of neutral milk beverage products. However, there is n...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C19/09
Inventor 杨宇
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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