Sugar-free solidified-type fermented milk and preparation method thereof

A coagulated and fermented milk technology, applied in dairy products, milk preparations, applications, etc., can solve problems affecting the state of sugar-free coagulated fermented milk

Inactive Publication Date: 2012-07-11
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

Since white sugar is not added to sugar-free coagulated fermented milk, it is difficult to fully dissolve raw materials su

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Each 1000g raw material of sugar-free coagulated fermented milk contains:

[0013] Cream: 10g

[0014] Whey protein powder: 10g

[0015] Thickener: 8g

[0016] Raw milk: 972g.

[0017] The thickener contains 4g of gelatin, 2g of pectin and 2g of agar.

[0018] Add 0.3 activity units of lactic acid bacteria per 1000g of raw materials.

[0019] The production process of sugar-free coagulated fermented milk is as follows:

[0020] A. Clean the raw milk;

[0021] B. Ingredients: Raise the raw milk to 29°C, then add whey protein powder into the circulating raw milk, hydrate for 15 minutes, continue to raise the temperature of the above feed liquid to 58°C, mix the thickener evenly and slowly add the circulating In raw milk, hydrate for 30 minutes. Start the stirring at the beginning of the batching, and stop the circulation after the batching is completed, and directly perform the pipe jacking operation. The optimum dissolving temperature of the thickener (gelatin) i...

Embodiment 2

[0035] Each 1000g raw material of sugar-free coagulated fermented milk contains:

[0036] Cream: 20g

[0037] Whey protein powder: 6g

[0038] Thickener: 6.5g

[0039] Raw milk: 967.5g.

[0040] The thickener contains 6 g of gelatin, 0.3 g of pectin, and 0.2 g of agar.

[0041] Add 0.04 activity units of lactic acid bacteria per 1000g of raw materials.

[0042] The production process of sugar-free coagulated fermented milk is as follows:

[0043] A. Clean the raw milk;

[0044] B. Ingredients: Raise the raw milk to 35°C, then add whey protein powder into the circulating raw milk, hydrate for 20 minutes, continue to raise the temperature of the above feed liquid to 60°C, mix the thickener evenly and slowly add the circulating In raw milk, hydrate for 40 minutes. Start the stirring at the beginning of the batching, stop the circulation after the batching is completed, and directly carry out the pipe jacking operation;

[0045] C. Constant volume of the feed liquid after ...

Embodiment 3

[0058] Each 1000g raw material of sugar-free coagulated fermented milk contains:

[0059] Cream: 30g

[0060] Whey protein powder: 3g

[0061] Thickener: 2g

[0062] Raw milk: 965g.

[0063] The thickener is gelatin.

[0064] Add 0.08 activity units of lactic acid bacteria per 1000g of raw materials.

[0065] The production process of sugar-free coagulated fermented milk is as follows:

[0066] A. Clean the raw milk;

[0067] B. Ingredients: Raise the raw milk to 30°C, then add whey protein powder into the circulating raw milk, hydrate for 19 minutes, continue to raise the temperature of the above feed liquid to 62°C, mix the thickener evenly and slowly add the circulating In raw milk, hydrate for 35 minutes. Start the stirring at the beginning of the batching, stop the circulation after the batching is completed, and directly carry out the pipe jacking operation;

[0068] C. Constant volume of the feed liquid after the above ingredients;

[0069] D. Preheat the feed ...

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PUM

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Abstract

The invention relates to sugar-free solidified-type fermented milk, which comprises the following components on the basis of 1000g of raw materials: 10 to 30g of diluted cream, 3 to 10g of whey protein powder, 2 to 8g of thickening agent, and the balance of raw milk. Every 1000g of raw materials are fermented with 0.04 to 0.3 active unit of lactobacillus, cane sugar and/or sugar substitute is not added into the sugar-free solidified-type fermented milk in the preparing process, and the acidity of the fermentation end is controlled to be between 61 and 69 thorner degrees. The prepared sugar-free solidified-type fermented milk has more natural taste and more mellow fermentation flavor. The invention also relates to a preparation method of the sugar-free solidified-type fermented milk.

Description

technical field [0001] The invention relates to a sugar-free coagulated fermented milk and a preparation method thereof, in particular to a sugar-free coagulated fermented milk without adding sucrose and sugar substitutes and a preparation method thereof. Background technique [0002] With the increasing demand of consumers for advocating nature, sugar-free coagulated fermented milk is becoming more and more popular. However, the sugar-free coagulated fermented milk currently on the market is replaced by adding sugar substitutes to replace the original sucrose. , and some consumers do not like the taste of sugar substitutes, so sugar-free solidified fermented milk with sugar substitutes cannot meet their needs. [0003] In the batching process of the existing sugar-containing coagulated fermented milk, evenly mixed white sugar, whey protein powder and thickener can be directly circulated into the milk, and cream is added at the same time, and stirring is started during the b...

Claims

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Application Information

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IPC IPC(8): A23C9/137
Inventor 刘爱萍顾永娟
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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