Vanilla-seed fermented milk and formulation, preparation method as well as semiquantitative analysis method thereof

A vanilla seed and fermented milk technology, applied in dairy products, milk preparations, applications, etc., can solve the problems of single taste, difficulty in detecting the amount of jam added, and difficulty in controlling the amount of jam added in a single cup

Active Publication Date: 2012-08-08
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is that, in order to overcome the monotonous taste of the products in the current fruit fermented milk market, it is difficult to satisfy consumers' dual demands for health and sensory enjoyment, and it is difficult to control the amount of jam added in a single cup. Fruit fermented milk has the defect that it is difficult to detect the amount of jam added, and a vanilla seed fermented milk, its formula, preparation method and semi-quantitative analysis method are provided

Method used

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  • Vanilla-seed fermented milk and formulation, preparation method as well as semiquantitative analysis method thereof
  • Vanilla-seed fermented milk and formulation, preparation method as well as semiquantitative analysis method thereof
  • Vanilla-seed fermented milk and formulation, preparation method as well as semiquantitative analysis method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0062] Embodiment 1, a kind of vanilla seed fermented milk and preparation method thereof

[0063] 1. Raw material formula:

[0064] Whole milk raw milk 81.7899075%, viscosity 10cm / (20°C, 60 seconds) vanilla seed jam 14%, sucrose 1.6%, xylitol 0.4%, milk protein powder 0.1%, anhydrous cream 0.1%, modified starch 0.6% , gelatin 0.3%, locust bean gum 0.09%, guar gum 0.01%, inulin 1.0%, lactic acid bacteria fermentation bacteria (including Lactococcus lactis subsp. Leuconostoc enterococci subspecies) 0.01%, vitamin A 0.00009%, vitamin D 0.0000025%.

[0065] The performance indicators of each raw material meet the requirements of conventional quality standards in this field.

[0066] Two, produce the product of the present embodiment according to following process method:

[0067] 1. Process flow:

[0068] Acceptance of raw milk→standardization of raw milk→ingredients→homogenization→sterilization→cooling→inoculation, fermentation→inverting and cooling→filling→checking the amount...

Embodiment 2

[0083] Embodiment 2, a kind of vanilla seed fermented milk and preparation method thereof

[0084] 1. Raw material formula:

[0085] Whole milk raw milk 80%, viscosity 12cm / (20°C, 60 seconds) vanilla seed jam 12%, sucrose 5%, whey protein concentrate powder 1.1%, cream 0.5%, modified starch 0.696%, gelatin 0.5%, fruit Glue 0.2%, lactic acid bacteria fermentation bacteria (including Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium bifidum) 0.004%.

[0086] The performance indicators of each raw material meet the requirements of conventional quality standards in this field.

[0087] Two, produce the product of the present embodiment according to following process method:

[0088] 1. Process flow:

[0089] Acceptance of raw milk→standardization of raw milk→ingredients→homogenization→sterilization→cooling→inoculation, fermentation→inverting and cooling→filling→checking the amount of jam added→cooking after refrigeration

[009...

Embodiment 3

[0105] Embodiment 3, a kind of vanilla seed fermented milk and preparation method thereof

[0106] 1. Raw material formula:

[0107] Whole milk raw milk 82%, viscosity 14cm / (20°C, 60 seconds) vanilla seed jam 8%, sucrose 7%, bovine colostrum protein powder 1.9257%, cream 0.7%, modified starch 0.2%, xanthan gum 0.1 %, lactic acid bacteria fermenters (including Lactobacillus bulgaricus, Streptococcus thermophilus and Lactobacillus fermentum) 0.002%, iron 0.0016%, zinc 0.0007%, calcium 0.07%.

[0108] The performance indicators of each raw material meet the requirements of conventional quality standards in this field.

[0109] Two, produce the product of the present embodiment according to following process method:

[0110] 1. Process flow:

[0111] Acceptance of raw milk→standardization of raw milk→ingredients→homogenization→sterilization→cooling→inoculation, fermentation→inverting and cooling→filling→checking the amount of jam added→cooking after refrigeration

[0112] 2. P...

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Abstract

The invention discloses a raw material formulation for vanilla-seed fermented milk, which includes raw milk, lactalbumin powder, a milk-fat product, a sweet substance, a thickening agent, zymogen and vallina-seed jam with viscosity not being higher than 10cm/(20 DEG C, 60s); and the invention discloses a semiquantitative analysis method for addition of the jam, which comprises steps of 1) covering vanilla-seed fermented milk uniformly on an entire filter-paper surface; 2) drying filter-paper surface with the vanilla-seed fermented milk for 15 to 40 minutes; and 3) comparing with a series standard sample. The invention also discloses a preparation method of the vanilla-seed fermented milk, which comprises the steps of: 1, mixing the fermented milk and the vanilla-seed jam to be canned; and 2, implementing the analysis according to the semiquantitative analysis method and fetching the vanilla-seed fermented milk reaching the target addition of the jam. The invention also discloses the vanilla-seed fermented milk prepared through the preparation method. The vanilla-seed fermented milk combines the light fermented flavor of the fermented milk and the fragrance of the vanilla and has rich color, the addition of the jam can be semiquantitatively monitored, the quality of different product batches is stable, and the market potential is remarkable.

Description

technical field [0001] The invention belongs to the field of fermented milk product processing, and in particular relates to vanilla seed fermented milk, its formula, preparation method and semi-quantitative analysis method. Background technique [0002] With the continuous improvement of living standards, people's awareness of healthy eating has gradually increased. In various nutritious diets, fermented milk is widely consumed due to its variety of flavors and textures, high-quality protein and active probiotics and other nutrients. While enjoying delicious food, it can improve body functions and regulate intestinal flora. favored by those. [0003] Against the backdrop of increasingly fierce competition in the dairy industry, major manufacturers are constantly increasing investment in new product development. Although the continuous emergence of new products has increased profits to a certain extent, after analyzing the current fermented milk market, it is found that th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 王豪于鹏徐致远周杰沈玲廖文艳韩梅应杰章慧
Owner BRIGHT DAIRY & FOOD
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